Category Archives: Appetizers

Black Box Sauvignon Blanc

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black-box-sauvignon-blancAs part of their community outreach program, FoodBuzz likes to periodically buy our affections (on a strictly first come/first served basis, mind you) by giving us free stuff. This time around they reached generous new heights and sent us a box ‘o wine.

Now, before you get all judgmental and high-horsey you should know that this is actually good wine and not that nasty White Zinfandel that you started your hazy, queasy, headachy, wine-drinking career with (you know who you are). Black Box Wines has simply recognized that a bottle may not actually be the best wine delivery system ever invented and that the box – and it’s nifty internal bladder/bag thingy – just might be a vast improvement. Sure, a bottle’s got panache and all that but once it’s opened you’re pretty much committed (besides, we’ve heard that White Zin is available in a bottle too)… Continue reading →

Backyard Picnic with White Wine Sangria & Asparagus Fritatta

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A few Sundays back the weather warmed up suddenly (randomly) and Julie and Sister Amy decided that the perfect weather called for a picnic. Amy & Julie have a talent for great get-together ideas – and for cobbling together all-star menus at the last minute. This one was certainly no exception.

Amy just happened to already have a baguette and all the ingredients for an Asparagus Fritatta. Julie was the dispatched to the store for Wine, Goat Cheese and Olives. Continue reading →

Bleu Cheese Stuffed Artichokes

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bleu-cheese-stuffed-artichokes

This may be one of the richest (and best) ways to serve Artichokes ever: steamed, cored, and stuffed with a heavenly blend of Bleu Cheese, Cream, and Thyme. Top it all with a crunchy/savory layer of Parmesan, Breadcrumbs, and even more Thyme, then roast it…whew!

Essentially it’s an Artichoke with a creamy little fondue pot inside. Diners peel the leaves off of the outside and dip them into the crunchy, gooey Bleu Cheese goodness on the inside. Continue reading →

Goes-With-Everything Garlic Crostini

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garlic-crostini

As a rule, we don’t eat a lot of bread. We like sammiches an such well enough but we’ve sort of mostly just fallen out of the habit. The most glaringly obvious exception to this are these dangerously delicious little Garlic Crostini.

These are crunchy, mildly salty and garlicky perfection. They rock as an appetizer with Aioli, Hummus, or whatever and we love them in pretty much every soup we make. They also make a fun twist on croutons and go great with Caesar Salad. And, to top it all off, they’re the perfect base for Bruschetta. Continue reading →

Asparagus with Rosemary

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asparagus-with-rosemary

We can’t really remember exactly where this recipe came from (which means we can’t remember who we stole it from) but it’s our default non-salad vegetable for the most part. We love Rosemary anyway (which is good, because if you plant one you’ll have Rosemary for the rest of your life) and Asparagus is such a great vehicle for it that we tend to eat it all the time. It’s a great side for our fancy Beef Tenderloin, it’s super with brunch, and it also makes a fun finger food. Roasting Asparagus beats the pants off of steaming it any day. It intensifies the flavors and prevents sliminess. Continue reading →