recipes: appetizer/snack

  • Albondigas al Jerez with Sauce Romesco
  • alton brown’s slow-roast tomatoes
    Again, we were in a predicament where we had too many tomatoes and not enough time to eat through the whole batch before it went bad. We had the Exploratorium’s Science of Cocktails event in a few days, then we were flying out to NYC the very next day. This recipe is so simple, we whipped it up from memory. The measurements and herb mix don’t have to be precise; we usually make do with whatever we have on hand. The tomatoes keep for a month in the fridge and keep forever in the freezer. Our favorite way to eat these are with a piece of baguette. We simply cut the baguette to size, slap on some goat’s milk butter, throw on a slow-roast tomato, and then warm the whole thing in the oven. Since the tomatoes roast for about 10 hours, we usually prepare this before going to bed. Adapted from Alton Brown’s book I’m Just Here for the Food: Food + Heat = Cooking. tomatoesolive oilsugarfresh minced herbskosher saltblack pepperbaguette or other crunchy bread
  • Anytime Bars
  • Arancini
  • Artichoke and Parmesan Dip
  • artichoke dip from Freeman's in NYC
  • asian sesame shrimp
  • Avocado Cabbage Spring Rolls and Carrot Ginger Miso Sauce
  • avocado goat cheese crostata
  • Baba Ganoush
  • Baja Fish Tacos
    masa harina (Mexican corn flour)warm waterKosher saltrice bran oil or butterfirm white fish (like red snapper)cornmealsmoked paprikaKosher salt and black peppercabbagesour cream (or crème fraiche)Zest of 1 limecumin
  • Bastilla
    minced garlicRice bran oil for fryingsmoked paprikaKosher salt and black pepperyellow onionsminced gingerchicken thighsRas al hanoutchicken stocksaffron threadsbay leavescinnamon stickcinnamoncilantrosliced almondsgolden raisinspowdered sugarfueille de brick doughbutter