Recipes: Appetizer

Tempura Asparagus with Wasabi Dipping Sauce - don't overmix the batter

Peggy Lampman — Fri, 3 May, 2013 4:57 a.m.

Tempura Asparagus with Dipping Sauce

Peggy Lampman | Contributor

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Nothing is better than fresh-from-the-dirt asparagus, and we're entering into the season now. I don't do much with those babies; just a 10 second blanch and a squeeze of lemon. That's it. That's the recipe. But here's a recipe for their big fat brothers who can take the heat, and enjoy being wrapped in a crispy batter crust.

Asparagus Gruyere Tart is impressive and impressively easy

Jessica Webster — Thu, 2 May, 2013 10:50 a.m.

This simple appetizer recipe highlights delicious, in-season Michigan asparagus.

Jessica Webster | AnnArbor.com

My friend Dee is celebrating a birthday this week, and I offered to host a small girls’ night dinner to celebrate this remarkable woman. I imagined spending all day cooking up all kinds of decadent delights, decorating the house, maybe even inventing a special cocktail to mark the occasion.

And then I realized that we had picked a weeknight for the dinner party, and that all of my prep work was going to have to happen sometime between the end of my work day and 7 p.m., all while helping my fifth grader with his homework, feeding him and getting him off to swim practice.

It’s times like these when I wish I had a staff the size of Downton Abbey’s, or at the very least my own Mrs. Patmore. Since I don’t, it was time to locate some elegant but simple recipes that could be executed fairly quickly.

Roasted chicken has become a standby recently. I’ve got a favorite Dutch oven recipe with tons of garlic that cooks quickly at high heat. It takes very little fuss and is impressively moist and tasty. Throw some ramps and maybe some radishes in to roast, and I’ll have a nice celebration of spring.

Ramps may be one of the first vegetative harbingers of spring, but asparagus is close behind. Governor Rick Snyder even declared last May “Michigan Asparagus Month.”

Beet & Yogurt Dip with Goat Cheese & Hazlenuts - healthy and delicious snack will keep for several days

Peggy Lampman — Thu, 2 May, 2013 4:54 a.m.

Beet & Yogurt Dip with Goat Cheese & Hazlenuts

Peggy Lampman | Contributor

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I know many readers are beet lovers (because you've told me!), so here's a recipe you root vegetable enthusiasts will enjoy. I, too, am crazy about beets. I also appreciate having healthy, delicious dips and snacking foods at the ready, and this beautiful ruby-colored spread will keep several days, refrigerated, for enjoying guilt-free and at random.

Curried Egg Salad Bruschetta a delicious use of Easter's leftovers

Peggy Lampman — Mon, 1 Apr, 2013 4:22 a.m.

Curried Egg Salad Bruschetta

Peggy Lampman | Contributor

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Click here for other recipes using leftover Easter eggs.

The Monday following Easter Sunday's menu is predictable because it always centers around using leftover Easter eggs. Woe be to the child that wants to take all of their eggs home; they must share with me as my favorite eggs are the ones leftover from Easter,

Spruce up your guacamole with roasted garlic and bacon

Jessica Webster — Thu, 7 Mar, 2013 10:40 a.m.

Roasted garlic guacamole topped with pepitas, cheese and bacon.

Jessica Webster | AnnArbor.com

We've been living something of a nomadic lifestyle since we embarked on a home renovation in the fall, and as a result I've found myself in my third kitchen in four months. The latest move has us going from a house with a fully-equipped cook's kitchen to an unfurnished condo. Since I put all of my kitchen tools in storage, I've had to really think about what I consider to be essential.

Other than the obvious (a cast-iron skillet, a decent saucepan, a good sauté pan, a couple of sharp knives, can opener, cheese grater and vegetable peeler), I realized that I couldn't live without a potato masher. Not because I mash that many potatoes, but rather it's that I mash that many avocados. I am a guacamole addict.

Loaded potato crisps: the best bar food is homemade

Jessica Webster — Thu, 7 Feb, 2013 7 a.m.

These loaded potato crisps offer the best of what potato skins have to offer, without the mushy mess.

Jessica Webster | AnnArbor.com

We’ve all done it. You go to one of those chains with table service. T.G.I. Chili's. Max & Apple's. Your eye is drawn to the enticing picture on the appetizer menu.

“Potato skins. I haven’t had those in a while. How do you mess up potato skins? I’ll try that.”

And then you find out how you mess up potato skins. Half of each piece is mushy; the other half is dried out. The whole thing has very little flavor. Well, except for salt. It tastes like a greasy, salty, mushy, dried out mess.

And who wants that?

Cooking for a Super Bowl party? We've got recipes!

Jessica Webster — Sat, 2 Feb, 2013 5:55 a.m.

Popcorn chicken puts a delicious, low-calorie spin on a game day favorite, chicken wings.

AP Photo | Matthew Mead

I might not know which teams are playing in the Super Bowl this year, but I am looking forward to an evening of football, commercials, and Super Bowl food. (Just kidding. I actually know that it's the San Francisco 49ers and the Baltimore bird-thingies. ~~Orioles?~~ No, wait. Ravens!)

What's the perfect Super Bowl food? I don't think there are any rules about what to serve when watching the game, but it seems to me it has to be something easily consumed on the couch, and it has to taste good with beer. It could be a good pizza, your favorite chili, quesadillas, chicken wings... the sky is the limit.

We've put together some links to a few of our favorite Super Bowl-friendly recipes, straight from the pages of AnnArbor.com.

Quick & Easy Crab Salad on Ficelle Crostini is light, fresh and full of flavor

Peggy Lampman — Mon, 28 Jan, 2013 8:47 a.m.

Quick and Easy Crab Salad Crostini

Peggy Lampman | Contributor

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Last week a friend hosted a mid-week Happy Hour party at her home. Most brought an appetizer, which takes some of the burden off the host at informal gatherings — it's enough to get your house ready for guests, much less make a variety of appetizers.

Guacamole: Fresh takes on a Super Bowl classic

AnnArbor.com Staff — Sun, 27 Jan, 2013 4:30 p.m.

Sweet heat bacon guacamole.

AP Photo | Matthew Mead

J.M. HIRSCH, AP Food Editor

Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good.

If sweet and heat are your style, go for guac mixed with brown sugar candied bacon and hot sauce. Heat fiends will prefer the corn and chipotle blend, while those who favor the exotic touch might like the shrimp and mango version. And for those who want it all? A roasted fresh salsa guac.

Healthier take on Super Bowl grub: Buffalo tenders

AnnArbor.com Staff — Sat, 26 Jan, 2013 6:04 a.m.

Buffalo chicken tenders for the Super Bowl.

AP Photo | Matthew Mead

SARA MOULTON, Associated Press

First, a confession. I don't watch the Super Bowl. As a matter of fact, I rarely even know who is playing. Still, I'm well aware that it is far and away America's largest secular holiday and that the celebration requires not only watching the game on television, but also eating a hefty snack or meal while doing so.

Naturally, such a manly event calls for manly cuisine, dishes designed to be eaten by hand and that will stick to the ribs. The key food groups are meat and melted cheese, preferably deep-fried.