In the Begining

The great parties of the Chicago Contigent and Vestal Mob (not to omit Chautauqua or Denver or Steamboat, etc) mostly begin with appetizers. And wine. And conversation. Since we are all gathering our wits for a cookbook, l will include a few of my favorite hors d'oeuvres. First, let us set the stage:

 

The phrase is spelled 'hors d'oeuvres' when it is being used as a noun: Hors d'oeuvres at four o'clock in the afternoon.

However, it should be spelled 'hors d'oeuvre' (no final 's') when used as an adjective: Hors d'oeuvreReception following the ceremony.

 

No verb availible.

 

Olive oil and bread

 

Crusty sliced bread and flavored oil are easy and quick for keep the masses at bay. Season oil w/ salt and pepper, maybe some garlic or shallot, fresh herbs or rubbed dry herbs. Let olive oil rest while seasoned but slice bread immediately before service.

 

Nan or pita pizzas (a variety app.)

 

Gathering some cheeses, fresh herbs, olives, capers, sauces, oil together and anointing nan (Greek or Turkish flat bread) and toasting in a high oven (400F-450f) for 10 min  and slicing like pie makes a variety of warm finger food. If you have a pizza stone, all the better. I use frozen marinara on some, seasoned olive oil on others. Everyone can try different things, this sauce with that cheese, those olives, this fresh herb, etc. Be seasonal, pick what looks good in the market, play favorites. A little oil over a farmers cheese, toast, add white anchovies may not play well to Anne, but Markus and Ale' loved it. Caramelize vidalia onions in oil, add blue cheese and rosemary. Sliced flesh summer tomatoes, fresh basil and mozzarella, drizzle with extra virgin olive oil. Ensuite, vous.

 

Puff Rolls or How Can I Mess Up The Kitchen (another variety app.)

 

Peppridge Farm makes frozen puff pasty sheet available everywhere but 7-11. All and any ingredients from above will work nicely. Roll out defrosted puff into 1/8th inch sheet (the messy part) Spread cheese, sauce, whatever in a thin layer. Here is a easy combo for the first timer: Tomato paste, chopped olives and mozzarella (from Semi-Homemade from foodnetwork.com) Carefully roll two ends so they meet in the center. Refrigerate for 30 min or so, longer if you want. Slice into 3/4 inch slices, arrange with flat side down on a sheet pan lined with parchment or my favorite, non-stick foil. Give them space to 'puff'. Brush egg wash onto tops and cook in another high oven (400f-450f) until puffed up and golden brown (think George Hamilton). Really impressive to the unwashed.

 

The Mysterious Cups (in the tradition of variety app.)

 

Get thyself some phyllo dough cups (phyllo sheets and a mini muffin tin will work) This is Leslie's favorite: Finely chop onion and garlic, saute' until soft. Process mushrooms and herbs, add and saute' until liquid has evaporated, like a duxelles. Remove from heat and grate some Gruyere and combine. You may want to process the onion and garlic as well, small bits work best in this recipe. Just soften onion and garlic first, then add mushroom mixture. Add a dollop to each cup, top with herb for that impressing the unwashed effect. Cook them them in our by-now-really-hot oven (400f-450f). Another theme: Brown off some Mexican Chorizo sausage, strain sausage meat and set aside, reserving tbsp of it's red, red fat. Dice a waxy potato (1/4inch dice) and brown slightly in the oil, toss in some chopped garlic, but don't let it burn! Add feta while still warm.Combine all and dollop away.