Appetizer Class
Rosemary-Sizzled Salami, Dates & Pecans
Marinated Olives
Lavish Crackers
James Beard Sliders
Best Ever Cheese Fondue
THE MOST DELICIOUS MARINATED OLIVES
Ingredients
▢ 14oz / 400g pitted Olives (see notes)
▢ 1/3 cup / 80ml good quality Extra Virgin Olive Oil, plus a drizzle extra if you need to loosen up the marinade a little
▢ 1/4 cup / 20g very finely diced Fresh Parsley
▢ 4 fat cloves of Garlic, peeled & thinly sliced (around 4 slithers per clove)
▢ 1 small Orange, peeled into strips with a vegetable peeler
▢ 1 tbsp Red Wine Vinegar
▢ 1 tsp Dried Oregano
▢ 1 tsp Dried Chilli Flakes (can reduce if not good with spice)
▢ ¼ cup of Feta
slices of toasted Ciabatta, to serve (optional)
Instructions:
In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, parsley, oregano and chilli flakes. Toss in olives, orange peel, cheese and garlic.
Bake in 350 oven for 25-30 minutes.
Serve with sliced bread.
Easy Lavash Bread Recipe
INGREDIENTS
▢ ¾ cup warm water
▢ ¾ cup warm milk
▢ 1 tablespoon vegetable oil or other neutral flavored oils
▢ ½ tablespoon granulated sugar
▢ 1 teaspoon salt
▢ 1 tablespoon instant yeast
▢ 3 ½ cup all purpose flour plus more for dusting the surface
¼ oil
INSTRUCTIONS
In a large bowl mix water, milk, oil, sugar, salt and instant yeast.
Slowly add in the flour and mix using your hands or stand mixer until the dough comes together. This would take between 8 to 10 minutes. The dough will be a bit sticky.
Rub a bit of oil all over the dough and place it in a large bowl. Cover and let it rise for 40 minutes. (I usually let mine rise in an “off” oven)
After 40 minutes, gently deflate the dough and divide it into 20 pieces. shape each piece into a ball. Cover them all with a kitchen towel so they don’t dry as you cook them.
Heat pan over medium heat, then brush lightly with oil. Flour your surface and your rolling dough very well. Place a dough ball on the surface and roll it out to be very thin.
Place it on the hot pan and cook for 45 seconds to one minute. There will be bubbles. Flip and cook on the other side for about 30-45 seconds. Place the bread on a plate and cover with a kitchen towel.
Repeat with the remaining dough.
Rosemary-Sizzled Salami, Dates & Pecans
Ingredients
- 1 6-oz. spicy salami log, spicy
- 10 Medjool dates
- 3 sprigs Rosemary
- 1 Kosher salt
- 1 Sea salt, Flaky
- 1 1/2 cups Pecans, raw
1 Tablespoon oil
Directions
- Arrange one 6-ounce spicy salami log, sliced ¼” thick, in a single layer in a dry medium skillet. Set over medium heat and cook, undisturbed, until slightly crisped, about 3 minutes (the fat may smoke a little).
- Add 1½ cups raw pecans, dates and rosemary to pan, season with kosher salt, and cook, tossing often, until slightly darkened in color and fragrant, about 2 minutes.
Wine Cheese Fondue
Yield 2:
Ingredients
1 clove garlic, minced
1 cup Gruyere pound Swiss cheese shredded
1 tablespoon flour
½ cup white wine
½ cup heavy cream
1 pinch ground nutmeg
Salt and pepper to taste
1 tablespoons Bourbon
¼ loaf French bread, cut into 1 inch cubes
Directions
In a sauce pot, add white wine, heavy cream and garlic. Bring up to a boil. While waiting add flour in with cheese and toss to coat. Once liquid is boiling add cheese and stir until completely melted. Turn heat off, add bourbon, nutmeg, salt and pepper. serve with bread
JAMES BEARD’S FAVORITE HAMBURGER
Ingredients
- 2 pounds 93% lean ground beef chuck or round
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 small onion (about 3 tablespoons), grated
- 2 teaspoons heavy cream
- 2 teaspoons vegetable oil
- 2 tablespoons salted butter
- 4 potato hamburger rolls, toasted for serving
- 1 small head little gem lettuce for serving
- 1 avocado, sliced for serving
- 1 beefsteak tomato, thinly sliced for serving
- 1 small red onion, thinly sliced for serving
Method
Place the meat in a large bowl and spread out evenly. Sprinkle salt and pepper all over. Add grated onion and heavy cream into the center, and gently blend together with your hands. Do not overmix.
Form into one large cake or divide into 4 smaller cakes. If you want the meat rare, make the cakes about 1 1/2-inches thick. Chill for 5 to 10 minutes; remove from the refrigerator just before cooking.
In a large heavy skillet heat the oil and butter over medium-high. When quite hot, add the meat and cook to your favorite state of doneness, 5 minutes per side for a rare burger. Turn once during the cooking process.
If you make one large cake, use two very wide spatulas to handle the difficult job of turning it. Let rest for 3 to 4 minutes. Serving suggestion: serve on a toasted hamburger bun with lettuce, avocado, tomato, and onion, along with sautéed potatoes and a tomato and onion salad.
