Tapas Mezze

Brussels Sprouts With Pancetta November, 2009

Brussels sprouts, which are essentially small cabbages, are a delicious fall vegetable and a traditional part of our Thanksgiving dinner. This dish is best if prepared right before serving, but you can prep the ingredients earlier in the day so everything is ready to go. Choose small Brussels sprouts that are firm, tightly closed and bright green in color.

Oven Roasted Mushrooms with Poached Eggs November, 2009

How sweet it is when I discover a delectable new dish in a restaurant that is unique, tasty and most importantly memorable. I do not search these delights; I prefer to discover them when least expected. L’Artusi is an Italian restaurant in New York and I recently had the great pleasure of trying an array of their dishes with our two Napa Valley correspondents. I have since made this dish three times to ensure it is as good.

If you do not have fresh Chanterelles, you can substitute with Shiitake mushrooms.

Lima Bean with Kale November, 2009

This is a very hearty appetizer and side dish that is great on its own for lunch or served with a roast chicken or pork loin.

Chickpea & Spinach with Paprika November, 2009

There is nothing as delicious as a simple side dish that can work along a roast chicken or lamb. This recipe is equally delicious on its own as part of a tapas meal.

Grilled Radicchio with Xeres Dressing November, 2009

This is a very simple recipe that yields amazing flavors and is a great appetizer or an ideal accompaniment to a pasta dish, or a roast chicken. The Xérès dressing has a deep and rich flavor that complements the bitter red charred leaves.

Grilled Endives with Parmigiano-Reggiano November, 2009

Endives have a great bitter-edge that is offset when grilled and served as an appetizer. Grilling wilts the leaves and changes the flavor to be earthy-charred versus bright and green. When the endives are served warm with a sherry wine vinegar dressing and topped with the infamous Parmigiano-Reggiano cheese, the combination is uniquely wonderful.

Brussels Sprouts with Caramelized Onions November, 2009

Given how enamored we are with Brussels sprouts, we are happy to create new recipes to ensure we maintain this love affair for as long as possible. This version is based on the sweet and fragrant flavors of caramelized onions that when added create a slightly sweet flavor offset by the sea salt.

Asparagus and Lima Bean Salad November, 2009

This salad is fresh and hearty at the same time; the arugula leaf has a slight peppery flavor that is a great base for the lima beans and asparagus, all complimented by the intense and fragrant flavors of Preserved Moroccan Lemons.

Spanish Brussels Sprouts October, 2009

After having tried numerous recipes to make Brussels sprouts, some with success others too complex, or simply too rich, I have settled on this one recipe that tastes amazing time and time again.

I will give credit to chef Nazi at Boqueria, a Spanish restaurant in SoHo New York that serves a host of amazing tapas. She inspired me in so many ways and answered my litany of questions without actually giving me a written recipe. I came, I saw, I tried and hopefully I conquered.

Lima Bean Salad with Crostinis October, 2009

This is an all-time favorite and delicious served as a salad, or as part of a tapas-style meal. Once mixed, it only gets better when placed back in the fridge and eaten the next day. While the large lima beans are hearty to the bite the regular size beans may be substituted.

Search

Tapas Mezze