Archive | Snacks RSS feed for this section

Oscar Party: Quesadillas, Pinwheels and Bruschetta!

10 Jul Mushroom and Brie Quesadillas
Host Ellen DeGeneres took a selfie that broke Twitter

Host Ellen DeGeneres took a selfie that broke Twitter

The final items that were made for my 2014 Oscar Birthday party were some of my favorites! Mushroom Brie Quesadillas, Spinach Pesto Pinwheels and Smoked Salmon Bruschetta. Now, the smoked salmon was actually smoked by my dad before he came down to Los Angeles. And the marmalade was also homemade by my dad. (Do you see where I get my love of cooking from now?) So the only “real” recipes in this post are for the quesadillas and the pinwheels. Both were fun to make and perfect party food. The quesadillas were a real hit as they were quite unique. Hope you enjoy too!

Ellen was a gracious host and ordered pizza for her guests.

Ellen was a gracious host and ordered pizza for her guests.

Host Ellen DeGeneres ordered pizza for her friends, but I prefer making snacks for parties. What are your party favorites?

Mushroom and Brie Quesadillas Ingredients L-R: Honey, Brie, Mushrooms, Rosemary, Tortillas, Parsley

Mushroom and Brie Quesadillas Ingredients L-R: Honey, Brie, Mushrooms, Rosemary, Tortillas, Parsley

MUSHROOM AND BRIE QUESADILLAS (makes 16 “slices”)

  • About 8 oz Cremini Mushrooms
  • 1/2 Tsp Fresh Rosemary
  • 4 Large Tortillas
  • 8 oz Brie
  • Olive Oil
  • Warm Honey
  • Salt & Pepper

This was a recipe I found on a blogger’s website when googling appetizers. I saw brie. I saw mushrooms. I was satisfied and knew this was something I wanted on my party table. This was super easy and you can easily make more or less, depending on your crowd. These were a huge hit with my friends. When slicing your brie it’s okay to keep the rind on. It won’t affect the taste and it’s a pain and hassle to cut it off.

sliced brie cheese

Slicing up the brie.

Sliced Mushrooms

Slicing up the mushrooms

Sauteed Mushrooms

Sauteing the mushrooms

Mushroom and Brie Quesadillas

After warming the tortillas lay out the insides.

Mushroom and Brie Quesadillas

Mushroom and Brie Quesadillas just need honey drizzled on top!

After they’re finished cooking in the oven, slice drizzle with warm honey. The drizzled honey on top really made this dish extra special. Make sure you have extra napkins though, as they are a tad messy!

Spinach and Pesto Pinwheel Ingredients L-R: Parmesan Cheese, Fresh Spinach, Puff Pastry Sheets, Pesto Sauce

Spinach and Pesto Pinwheel Ingredients L-R: Parmesan Cheese, Fresh Spinach, Puff Pastry Sheets, Pesto Sauce

SPINACH PESTO PINWHEELS (makes about 2 dozen)

  • 2 Puff Pastry Sheets
  • About 1 Cup Pesto
  • About 1 Cup Mozzarella Cheese
  • About 2 Cups Fresh Spinach
  • Salt & Pepper

There was no specific recipe for this, but there was another pinwheel recipe and because we had already decided to make the mushroom quesadillas we thought about other pinwheel options and came up with this idea. Pinwheel appetizers can be customized to anything that you want it to be, just pick your favorite flavors and have at it!

Rolling out the puff pastry and layering with all the ingredients.

Rolling out the puff pastry and layering with all the ingredients.

Roll out your pastry sheets on a flat surface. Spread your pesto on each sheet, leaving about an inch from the edges. Lay out your fresh spinach leaves covering the pesto. Sprinkle with your mozzarella cheese and then season with salt and pepper.

Spinach and Pesto Pinwheels

Rolling the pastry sheets very carefully

Spinach and Pesto Pinwheels

The rolled pinwheel ready for the fridge

Very carefully roll the sheets on the long edge. Be sure to tuck in the edge and wrap tightly. Pat down the edge to seal the roll. Lay your rolls on a jelly roll pan and stick in the fridge for about 20 minutes to harden. Remove from the fridge and preheat your oven to 425 degrees. Using a sharp knife slice the roll into about 1/2″ to 1″ pieces. Lay out the pinwheels on their sides on baking sheets. Bake about 12 minutes and serve warm.

Spinach and Pesto Pinwheels

Spinach and Pesto Pinwheels ready for the oven!

MARMALADE AND SMOKED SALMON BRUSCHETTA (about 3 dozen)

  • 1 or 2 Baguettes
  • Smoked Salmon
  • 1/2 Cup Whipped Cream Cheese (approx)
  • 1/2 Cup Goat Cheese (approx)
  • About 1 Cup Marmalade
  • About 1/4 Cup Honey

Heat your broiler to low. Slice your baguette into about 1/2″ slices and lay out on a jelly roll sheet. Stick in your broiler for about 3 minutes, just enough to lightly toast them. If you don’t have a broiler  heat your oven to about 200 degrees and toast in the oven for about 8 to 10 minutes.

Smoked Salmon

My dad’s smoked salmon that was used for the bruschetta and laid out on the table.

In a small pot over low heat, heat your marmalade and honey and mix together. Don’t let it burn, just heat it enough to mix together and then remove from heat. Mix your cream cheese and goat cheese together. Spread some of your cheese mixture on each toasted piece of bread, top with some of your marmalade mix and then place a piece of smoked salmon on top of that. (We made some with salmon and some without for my vegetarian friends.) Serve and enjoy!

Marmalade Bruschetta

Marmalade bruschetta. You can’t eat just one!

Oscar Party 2014: Buffalo Wings

3 Jun Alton Brown's Buffalo Wings with Bleu Cheese Dipping Sauce

For my birthday this year I decided to have another Oscar party. Two years ago my birthday landed on the Oscars so I threw a party and my dad came down and cooked and helped me make a great spread for my friends. It was a great day and one of my favorite birthdays to date. Last year I threw a mini-party as I ended up having rehearsal in the morning so only a few people made it over to the apartment and it was a much smaller spread (but remember the beignets? and Jennifer Lawrence tripping?). This year I made the decision early in the year to throw a big party again. I made a Pinterest board with recipes that intrigued me. My dad even came down to LA again to help cook. So much was made that I’m splitting this into multiple parts, so keep your eyes peeled for more posts soon!

Shopping for the Oscar Party!

Shopping for the Oscar Party!

This post will be about buffalo wings, and it’s my dad’s favorite way of making them. At the first party I threw in 2012 my dad made these buffalo wings and everyone really liked them so that was an easy add to the list this year. The buffalo wings are by the infamous Alton Brown. In addition, we made our own blue cheese dipping sauce for it.

ALTON BROWN’S BUFFALO WINGS (serves about 10)

  • 3 Pounds Whole Chicken Wings
  • 6 Tbsp Butter
  • 1 Small Garlic Clove
  • 1/4 Cup Hot Sauce
  • Salt & Pepper to Taste

Alton has you use whole chicken wings and breaks them apart by hand. At my first party in 2012 I had my dad explain it to me. Watch the video here. The tips can be used to make chicken stock, which is the biggest advantage to using whole chicken wings. To remove the tips, use kitchen shears or a knife to separate the wings at the joint.

A close-up of the separation of the tip from the wing.

A close-up of the separation of the tip from the wing.

Once you’ve separated all of your tips from your wings fill a large saucepan with about an inch of water and place a steamer basket on the bottom. (You can buy one for less than $10 at your local grocery store or home goods or cooking supply store.) Turn the heat to high and lay your chicken wings (aka drumettes) in the steamer. Pack them as tightly as possible. Steam for about 10 minutes.

Drumettes in the steamer basket

Pack as many drumettes into the steamer basket as possible.

While waiting for the first batch to steam (you’ll probably steam 2 or 3 batches), pull out a rimmed cookie sheet and cover with paper towels and place a cooling rack on top. Find the rest of the recipe here. It’s a pretty straight forward recipe and pretty easy once you get the hang of separating the tips from the wings.

Counterclockwise: Drumettes fresh from the fridge; chicken wings after 20 minutes of cooking and turning; cooking in the oven; drumettes fresh from the oven

Counterclockwise: Drumettes fresh from the fridge; chicken wings after 20 minutes of cooking and turning; cooking in the oven; drumettes fresh from the oven

Tossing the wings with hot sauce and melted butter

Tossing the wings with hot sauce and melted butter

Alton Brown's Buffalo Wings with Bleu Cheese Dipping Sauce

Alton Brown’s Buffalo Wings with Bleu Cheese Dipping Sauce

While your wings are cooking you can make your dipping sauce. We made bleu cheese dressing. Very simple. 16 oz of sour cream (1 cup), 8 oz of bleu cheese, 1/4 cup chopped parsley and salt and pepper to taste. Mix well and dip away!

Bleu Cheese Dressing Ingredients L-R: Bleu Cheese, Parsley, Sour Cream

Bleu Cheese Dressing Ingredients L-R: Bleu Cheese, Parsley, Sour Cream

Chop your parsley and mix well with your sour cream and bleu cheese.

Chop your parsley and mix well with your sour cream and bleu cheese.

Party Snacks: Hummus and Meatballs and More!

20 Feb hummus

I had a couple of friends over to watch the Golden Globes last month. Nothing fancy, but I did have a few snacks. I made Giada‘s baked meatballs, fresh guacamole, hummus and bought chips, pita bread and vegetables for dipping. All finger food and all easily made. So for your next viewing party check out these yummy recipes to impress your friends.

Last fall my mom shared her hummus-babaganoush recipe with us, but for the party I made regular hummus. It’s much simpler and quicker than making the babaganoush recipe. The great thing about hummus is it can be used as a vegetable, bread or cracker dip or a sandwich spread. The hummus went great with the meatballs too!

Hummus Ingredients L-R: Tahini, Ground Cumin, Lemon, Garbanzo Beans, Garlic, Pepper and Salt, Olive Oil

Hummus Ingredients L-R: Tahini, Ground Cumin, Lemon, Garbanzo Beans, Garlic, Pepper and Salt, Olive Oil

HUMMUS (small batch)

  • 1 Can Garbanzo Beans
  • 2 to 3 Garlic Cloves
  • 1/2 Lemon
  • 1 to 2 Tbsp Tahini
  • 1/2 Tsp Salt and Pepper
  • 1/2 Tsp Ground Cumin
  • 1/4 Cup Olive Oil
  • Paprika for Taste (optional)

Peel your garlic cloves and add into your food processor or blender along with juice of your lemon, the salt, pepper, ground cumin, tahini and half of your olive oil. Blend well.

Squeezing fresh lemon juice with a hand juicer.

Squeezing fresh lemon juice with a hand juicer.

hummus, Tahini, garlic, oil and spices

Tahini, garlic, oil and spices ready for mixing.

Open your garbanzo beans and rinse, then add into your mixture and pulse until well mixed and at your desired consistency. If it seems a little dry add in more olive a tablespoon at a time. Taste after mixing and add in more of any of your spices or tahini as your taste buds desire.

Rinsed garbanzo beans

Rinsed garbanzo beans

hummus

I like chunky hummus, just the way my mom makes it.

Once it’s at your desired taste and consistency transfer to either a bowl to serve immediately, or to Tupperware to store in the fridge. Be sure to pour more good quality olive oil on the top. Enjoy with bread, chips, vegetables, whatever your heart desires.

Hummus

Hummus ready for eating or storing!

The meatballs were easy and I’ve actually made them before with spaghetti. Giada has you use 3 different meats, but to save some money I just used ground beef. I also used bread crumbs instead of corn flakes. Once they were done baking I tossed them with a little bit of Worcestershire sauce. We ate them alone and stuffed them in the pita bread with some hummus.

Ready for the oven

Ready for the oven

Fresh from the oven and still sizzling!

Fresh from the oven and still sizzling!

Ready to eat! Yum!

Ready to eat! Yum!

Thanksgiving 2013: Whipped Ricotta and Appetizers

31 Dec Whipped Ricotta and Toasted Baguette

Any good party has appetizers, and at the Anderson-Bauer Thanksgiving we are no exception. Our appetizers vary a little every year and it’s always a communal effort. This year saw hummus by my mom, a toasted baguette, cream cheese, home smoked salmon by my dad and whipped ricotta dip by yours truly. One of the blogs I subscribe to is Joy The Baker and one day I opened her email to a beautiful picture of whipped ricotta. I was instantly in love. Although I wasn’t sure when I would make it. The moment presented itself when Thanksgiving began to loom and I decided I would make it for our appetizer spread. I sent it to my parents for their approval and to make sure the ingredients were bought, including a baguette for dipping.

In addition to the whipped ricotta, my mom brought her infamous baba ghanoush/hummus dip and my dad smoked his own salmon, which went great with the whipped ricotta dip. For our small gathering of eight people this year, this was the perfect appetizer spread for Thanksgiving this year. Hope you enjoy too!

Whipped Ricotta Ingredients L-R: Half & Half, Cream Cheese, Ricotta, Lemon, Pepper and Salt

Whipped Ricotta Ingredients L-R: Half & Half, Cream Cheese, Ricotta, Lemon, Pepper and Salt

WHIPPED RICOTTA DIP (makes about 2 cups)

  • 1/4 Cup Cream Cheese
  • 2 Cups Whole Milk Ricotta
  • 2 Tbsp Whole Milk (I used Half & Half)
  • 1 Lemon
  • Sea Salt & Fresh Ground Pepper
  • Olive Oil for drizzling
  • Baguette

Pull out your stand mixer with the whisk attachment or a mixing bowl and your electric hand mixer. You don’t want to do this by hand. Beat just the cream cheese so it’s smooth, then stop the mixer and add in the ricotta and the milk. Beat for about 5 minutes on medium speed until the mixture is less grainy and fluffed.

cream cheese and ricotta

Whipping the cream cheese and ricotta.

Instead of adding the lemon zest once it was in the bowl, I took my lemon and zested it right into the mixture, along with about a teaspoon of salt and pepper. I beat it for another 30 to 60 seconds then transferred it to a bowl. I sprinkled a pinch more salt and pepper on top then drizzled some olive oil.

baguettes

toasted baguette

Toasting the baguette slices

Slice up your baguette and toast lightly (or not) and serve with the dip. I topped mine with pieces of the smoked salmon. Delicious! Enjoy!

Whipped Ricotta and Toasted Baguette

Whipped Ricotta and Toasted Baguette

Whipped Ricotta, Toasted Baguette, Hummus, Cream Cheese, Smoked Salmon

Whipped Ricotta, Toasted Baguette, Hummus, Cream Cheese, Smoked Salmon

Babahummus or is it Hummusganoush Dip

15 Jul Hummus, Babaganous

My parents came down for a visit to see my play “To Carry The Child” and in addition to bringing cookies that my dad made and baklava that my mom made, my mom also brought ingredients to make a hummus/babaganoush dip-or as she says: Babahummus or is it Hummusganoush? I know I talk a lot about my father’s recipes, but my mother is also an amazing cook and her favorite dishes tend to have a more international flare. She spent her junior year of high school in Brussels, two years in the Peace Corps in West Africa after college, and also was a private chef for a family in Berkeley, CA. And before we moved to California, she was a stay at home mom who cooked all our meals and even made pasta from scratch. (One of my favorite memories is walking under pasta drying on broomsticks spanning from the kitchen table to the counter top!) Since my mom did the cooking I asked her to write the post and to be my first guest chef. So from my mom to your table, enjoy!

My mom working hard in the kitchen.

My mom working hard in the kitchen.

Hummus-Babaganoush Ingredients L-R: Ground Cumin, Red Pepper Flakes, Garbanzo Beans, Garlic, Tahini, Salt, Pepper, Olive Oil

Hummus-Babaganoush Ingredients L-R: Ground Cumin, Red Pepper Flakes, Garbanzo Beans, Garlic, Tahini, Salt, Pepper, Olive Oil (not pictured-eggplant)

BABAHUMMUS/HUMMUSGANOUSH DIP (as written by Helen Bauer)

  • 1 Large Eggplant
  • 2 Cans Garbanzo Beans
  • 4-6 Cloves of Garlic
  • 1 Tsp of Salt
  • 1/2 Tsp of Pepper
  • 1 Tsp Ground Cumin, Chili Powder or Fresh Jalapeno
  • 2 to 4 Tbsp Tahini
  • 1/4 Cup Good Quality Olive Oil, plus some for topping
  • Juice of 1 Lemon
  • Paprika or Chili Powder for topping

I developed this combined dip for two reasons. First my kids, and some adults, turn up their noses at eggplant. Second, I am a lazy cook…or as I see it, an efficient cook. When I made this in Sarah’s apartment from beginning to end (including washing up the dishes and the stove top), I was done in 40 minutes. I have always made hummus slightly chunky as this is how the Lebanese women taught me when I lived in Senegal, West Africa.

  1. Put a large eggplant on your gas burner or on the gas/charcoal grill, or even in the oven. And YES, it will leak juices…especially if you prick it with a fork ahead of time to prevent weird explosions. When is it done? The skin will be charred and a long fork pierces the globe easily through the thickest end. Remove and set aside-cover with a piece of tin foil to help finish cooking and to aid in easy removal of the skin. I will often cook two and put one in a zip lock bag in the fridge for the next day or two.
    eggplant, babaganoush

    Roasting the eggplant for the babaganoush part of the dip

    eggplant, babaganoush

    The eggplant is all done!

  2. In the blender put your cloves of peeled garlic, salt, pepper, ground cumin, chili flakes or fresh jalapeno to taste, the juice of one lemon, 2 to 4 tablespoons of tahini, and a 1/4 cup of good quality olive oil. Whirl.

    Hummus, tahini, garbanzo beans

    Adding the tahini into the food processor

  3. Open and RINSE well two cans of garbanzo beans. Add one to blender and blend until smooth. Add the second can and pulse until your favored consistency.
  4. In the meantime, cut off the stem end of the eggplant and peel. Some are filled with seeds and others are not. Sometimes you can strip out the long threads of seeds all at once. The seeds can make the mixture bitter. But if mostly seeds then you’ll have no eggplant left, so use your discretion.
    eggplant, babaganoush

    Peeling away the skin from the eggplant

    eggplant, babaganoush

    Peeling away the skin from the eggplant

    eggplant, babaganoush

    Pulling the seeds out of the eggplant.

  5. Add eggplant to blender and pulse until you have your desired consistency.

    Hummus, Babaganous

    Hummus Babaganoush to our desired consistency, a little chunky.

  6. Taste and adjust seasoning as desired.
  7. Pour into a serving bowl and smooth the top. Sprinkle some paprika or chili powder for some color and press a beautiful flat leaf parsley leaf in the center. And in true middle eastern style, pour a thin layer of your favorite olive oil on top, about 1/8″ deep.
  8. Store any extra in the freezer. Otherwise, enjoy fresh!
Hummus, Babaganous

Babahummus or is it Hummusganoush Dip ready for eating!

%d bloggers like this: