Appetizer | DanaSlatkin.com

Momed’s Avocado Hummus

05/25/2011 By dana Leave a Comment

About a year ago, without the usual Beverly Hills fanfare, a new restaurant snuck into the old Rosti space on South Beverly Drive. With sleek, contemporary cafeteria décor and a mouth-watering display case, Momed (short for Modern Mediterranean) offered something locals hadn’t tasted before — enlightened versions of flavorful dishes from Greece, Turkey, Cyprus, Lebanon, Israel, Egypt, Tunisia, and Morocco. Owner Alex Sarkissian has 90210 appetites pegged. Using organic produce and sustainably-raised meats, his menu features clever twists on traditional Middle Eastern fare, such as grilled skewers of ahi tuna served with a pesto made from grape leaves and capers, and an addictive red pepper-walnut spread called muhammara, … [Read more...]

Filed Under: Appetizer Recipes

Savory Mushroom Pate

04/19/2011 By dana Leave a Comment

Holidays tend to bring out the best and worst of me. Though I love keeping tradition, bringing together family and friends, and hosting a festive meal, there’s my dark side: the little demon that sits on my shoulder for up to a week before, demanding perfection, questioning every dish on my menu, mocking my efforts as I obsess over the particulars of the meal. As I was sautéing earthy mushrooms for this rich vegan hors d’oeuvre, which I always serve during Passover with matzah and cucumber slices, I started reflecting. We all have shadows from our past. They follow us everywhere, demanding acknowledgment. But as the story of Passover reminds us, we are free to walk with our history, no matter how shady or tormenting. … [Read more...]

Filed Under: Appetizer Recipes

Baked Potatoes Stuffed with Ratatouille and Mozzarella

03/10/2011 By dana Leave a Comment

When I was working at Michel Guerard’s restaurant in France, there was one expression that was music to my ears. Every day at about 5 pm, one of the cooks would yell, “Bouffe!” to announce the staff “nosh.” We would all gather at a long farm table — cooks, dishwashers, servers and sommeliers — to enjoy a hearty meal before facing the orchestrated chaos of the dinner service. This dish was one of my favorites, because it got me through the evening while leaving me feeling light in my clogs. It was usually accompanied by a large platter of braised meat or a whole roasted fish. But to me, a giant roasted spud overflowing with stewed vegetables and bubbling cheese is completely satisfying on its … [Read more...]

Filed Under: Side Dish Recipes

Warm Brie-Stuffed Dates

12/28/2010 By dana Leave a Comment

Who’s your date for New Year’s Eve? Mine’s warm, sweet, luscious, and rich. Completely irresistible, in fact. But I’m happy to share, and there will be plenty to go around. Trust me, one bite hot out of the oven and you’ll be swooning like me. I’m talking about a caramelized organic Medjool date, filled with creamy oozy Brie that will have you licking your fingers for every last drop. It’s without question my favorite match of the year. Pop the dates in the oven just before company arrives for the easiest hors d’oeuvre ever. Or serve them as an unexpected dessert. Whether you’re kicking off the New Year solo or in good company, this is one date you really don’t want to miss. Happy, … [Read more...]

Filed Under: Appetizer Recipes

Warm Baked Goat Cheese with Zucchini Caviar

07/14/2010 By dana 1 Comment

When I was in college, I fell in love for the first time. It was during my junior year, which I had decided to spend in Venice, Italy. One weekend, I hopped on a train to Paris to visit some buddies who were studying there. And in a crowded, smoke-filled bistro, I met my soul mate. I was overtaken with pleasure. My senses were stirred into a froth. I had no choice but to surrender. But it wasn’t a sultry-eyed, cigarette-dragging Frenchman who swept me off my feet. It was a warm, oozing, completely captivating round of baked goat cheese. On a recent trip to Paris, I was reminded of that impassioned encounter. The pungent whiff of a fromagerie beckoned me inside. Pristine wooden shelves displayed beautiful rounds and wedges of … [Read more...]

Filed Under: Appetizer Recipes

1-Minute Basil Pesto and Ricotta Cheese with Warm Ciabatta Bread

06/16/2010 By dana Leave a Comment

Basil Pesto with Ricotta Cheese and Ciabatta Bread

This week, my garden is a basil bonanza. The fragrant green and deep purple sprigs dot the sunny patch by my greenhouse, a French Impressionist’s fantasy. They’re pretty enough to adorn a table but, for the next few weeks, they are destined to go into this addictive pesto. There are several types of edible basil — Sweet (the most common), Lemon, Cinnamon, Purple, and Thai. Keep a potted plant in a sunny corner of your kitchen for an instant flavor boost. You can even use it as an outdoor centerpiece to keep the yellow jackets away from your picnic. Mother Nature has programmed the plant to begin flowering once it has six pairs of leaves on a stalk, so pick the leaves well before, harvesting them every three weeks or … [Read more...]

Filed Under: Appetizer Recipes

Stuffed Eggplant-Mushroom Parmesan

10/18/2009 By dana Leave a Comment

With fall in full swing, I’m in an aubergine mood. It’s not only my favorite color (after all, I am an Aquarius) but also one of the most versatile vegetables on the stands right now. The other day, I fell madly in love with some darling baby eggplants at the Santa Monica Farmers Market. There were tiny purple ones the size of your index finger and striped green ones that looked like Christmas ornaments. I stuffed my bags with dozens of them, planning to use them to decorate the table for a dinner party I was giving. They ended up being the talk of the evening. You can see I added some pomegranates and artichokes as well… The next morning, I pulled all the eggplants out of their vases and turned them into a stuffing for some … [Read more...]

Filed Under: Side Dish Recipes

Crispy Parmesan Kale (and Collard) Chips

03/04/2009 By dana 12 Comments

Kale is one of those leafy year-round staples that I have always passed up in the produce aisle. It’s not that I don’t enjoy the dark earthy greens in a heady soup or shredded raw in a salad. But I have always thought of kale as a vegetarian’s vegetable, and I’ve never found a way to make it palatable to my kids or husband, until now. When I was flipping through one of my favorite cooking magazines, a recipe for baked kale caught my eye because there were only three ingredients. I loved how the kale came out of the oven crisp and salty, like delicate chips. But in order to entice my finicky family, it needed a little extra appeal. This version with a light sprinkling of cheese gets raves every time I make it. Try it with collard greens, … [Read more...]

Filed Under: Snack Recipes