Appetizers and First Courses at the Culinary Underground

What a spread!!

     I am so inspired to host a dinner party now!  Last night’s class at the Culinary Underground was fantastic!  Chef Lori taught us how to make so many creative hors d'oeuvres.  I love that Chef Lori shares recipes from many different cultures.  We made appetizers from France, Japan, Syria, Italy, and Greece.  I watch a lot of cooking shows and have a plethora of cookbooks, but I have never heard of Muhamara.  It is a Syrian roasted-pepper and walnut spread that you can serve on crackers, pita chips, or even thinly sliced toasted baguette rounds.  It is a great alternative to hummus.  Muhamara is extremely healthy, utilizing three super foods: red peppers, walnuts, and pomegranates.  It was delicious!

Muhamara

By Chef Lori at the Culinary Underground

Ingredients:

12-oz jar of roasted red peppers, drained

1 cup chopped walnuts

1/3 cup panko (Japanese breadcrumbs)

2 tbsp extra-virgin olive oil

2 tsp pomegranate molasses *
1/2 tsp ground cumin

1/4 tsp cayenne pepper

* Pomegranate molasses is just reduced
   pomegranate juice that you can buy at
   the supermarket.

Directions:

Put all ingredients into the food processor and
mix well – it should be smooth, but retain some
texture. Taste and adjust seasoning. Serve warm
or cold.

     My favorite appetizer of the night was Gyoza, aka Japanese Pot Stickers.  They tasted a million times better than any prepared Asian appetizer that you could buy in the freezer section of the supermarket.  It is so worth it to make your own!  Chef Lori’s Gyoza used ground pork, scallions, napa cabbage, fresh ginger, garlic chili paste, miso, and a dash of sesame oil stuffed into dumpling wrappers.  They were first browned on the bottom in a large skillet, and then steamed to cook the filling.  We made a simple dipping sauce of soy sauce, sesame oil, and the garlic chili paste.  YUM!

Denise, we definitely need to have an Asian inspired cooking night!  J

La Bonne Vie!
~Jen