Katie lives in France and a lot of her recipes reflect that French influence. She's also got a couple of cookbooks out as well.
But since we do a monthly Tapas Night and I love my appetizers, (did I mention I'm writing a cookbook about appetizers?), I had to go and check out her starters.
I had to share a picture first of the dish I did make.
And there were lots I wanted to make. But so many of them required baking.
Unfortunately my oven is on strike. I need to replace the whole stove as some of the elements are also starting to be cranky. I've already spent more money trying to repair the stove than it warrants.
Feta and Caper Tart
She also had a couple of great ideas for Spring Rolls. I always have rice paper in the pantry, it's really pretty versatile and I love my Spring Rolls anyway. I'm going to try my hand at both of these, soon.
Spinach, Mozzarella Tomato Rollups
I found this recipe, White Bean, Carrot and Celery Salad and made it for lunch, ok, I ate it for breakfast. sheesh.
I'm really not into classic breakfast foods, what can I tell you. But the lunch was great too.
As I said, I ended up making the salad. I was going to make it last week, but a hurricane and loss of power stopped me in my tracks.
It's kinda hard to saute anything when you don't have electricity and all you have to cook on is an electric stove.
Recipe: White Bean, Celery and Carrot Salad
1 (15 oz) can Cannellini Beans, drained and rinsed.
1 cup chopped celery, about 2-3 ribs
1 carrot, sliced into thin coins
1 clove garlic, smooshed and chopped
1 small onion, finely diced
1 tablespoon chopped Garlic Chives (I had some lovely garlic chives in the fridge so I used them)
1 tablespoons Thai Basil, cut into chiffonade ( I substituted some Thai Basil and cut the amount in half.
1-2 tsp. EVOO
1 tablespoon White Wine Vinegar **
1 teaspoon finely minced tarragon leaves **
1 tablespoon Whole Grain Dijon Mustard
1/4 tsp. sugar
3 tablespoon EVOO
Chop the celery, drain the beans, and mince the chives. Place the beans, celery, chives into a bowl. Chiffonade the basil, I used the Thai Basil I'm rooting and getting ready to transplant into some dirt.
I kept taking pictures and tasting this salad. But I left enough for lunch...