Chapter 2. Appetizers

Artichokes la Grecque
1 package frozen artichoke hearts
12 very small white onions
1 clove garlic, minced
1/4 cup olive oil
3 tablespoons lemon juice
1/2 cup dry white wine
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup water

Let the artichokes thaw sufficiently to separate. In a saucepan, combine the other ingredients. Bring to a boil and cook over low heat 25 minutes. Add the artichokes; cook 5 minutes. Taste for seasoning. Pour into a dish (not metal), cool, then refrigerate until needed. The artichokes will keep about 2 weeks. Serves 4-6.

Jerusalem Artichokes in White Wine
1 1/2 pounds Jerusalem artichokes
6 tablespoons butter
1/2 cup chopper onion
1 clove garlic, minced
3/4 cup dry wine
1 teaspoon salt
1/2 teaspoon white pepper

Scrub the artichokes, pare and dice. Melt the butter in a skillet; saute the onion and garlic 5 minutes. Add the diced artichokes; saute" until lightly browned. Mix in the wine, salt and pepper. Cover and cook over low heat 15 minutes, or until tender. Serves 4-6.

Marinated Artichokes and Shrimp
1 package frozen artichoke hearts
1 egg yolk
1/2 cup olive oil
1/4cup vegetable oil
2 tablespoons prepared mustard
1/4 cup wine vinegar
4 tablespoons chopped scallions (green onions)
2 tablespoons minced parsley
1 1/2 pound cooked cleaned shrimp

Cook the artichokes 1/2 minute less than package directs. Drain well and chill.

Beat the egg yolk in a bowl; add the oils, mustard and vinegar, beating steadily. Mix in the scallions and parsley, and then the shrimp and artichokes. Marinate in the refrigerator 4 hours, basting occasionally. Serves 6.

Eggplant Caviar
1 medium eggplant
1/4 cup chopped onion
2 teaspoons salt
1/4teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons chopped parsley

Wash and dry the eggplant. Place on a baking sheet and bake in a 400 oven 45 minutes, or until skin is browned and split. Turn eggplant several times. Peel the eggplant, then chop with the onion until very fine. Season with the salt and pepper; beat in the olive oil. Mix in the lemon juice and parsley. Taste for seasoning. Serve with buttered pumpernickel. Makes about 2 1/2 cups.

Poireau Vinaigrette
(Leeks Vinaigrette)
12 leeks
3/4 cup olive or vegetable oil, or a mixture of both
1 teaspoon salt
1/4 teaspoons freshly ground black pepper
2 teaspoons French-style mustard
3 tablespoons minced onion
2 tablespoons parsley
1 hard-cooked egg, chopped

Trim the roots and most of the green part of the leeks. Cut lengthwise in half to about 2 inches from the root end. Wash carefully to remove all the earth. Tie with thread into a bundle, or wrap a narrow piece of aluminum foil around them. Cook in boiling salted water 10 minutes, or until tender but firm. Drain well; cool, and remove thread or foil.

Beat together the oil, vinegar, salt, pepper and mustard. Stir in the onion, parsley and egg. Pour over the leeks; chill at least 4 hours, or overnight. Serves 6.

Mushroom Pickles
1 quart cider vinegar
1 teaspoon salt
1 lemon, sliced
1/4 cup chili sauce
1/3 cup allspice
2 pounds button mushrooms

Combine and bring to a boil the vinegar, salt, lemon, chili sauce and allspice. Add the mushrooms and bring just to a boil. Remove from heat immediately Pack into jars and refrigerate for 24 hours before serving. Keeps 3-4 weeks in refrigerator, or longer if packed in sealed jars.

French Fried Mushrooms
1 1/2 pounds mushrooms
1/4 cup flour
2 cup vegetable oil
Salt
Freshly ground black pepper

Wash and thoroughly dry the mushrooms. Cut in 1/2-inch slices, stems and all; toss with the flour. Heat the oil to 375; fry the mushrooms 2 minutes. Drain well; sprinkle with salt and pepper. Serve 4-6; or pierce with cocktail picks to serve as a hot hors d'oeuvre.

Mushrooms in Parmesan Sauce
1 cup chicken broth
1/4 cup chili sauce
1/4 teaspoon powder ginger
2 tablespoons minced onion
3 tablespoons butter
1 1/2 pounds mushrooms, sliced
3/4 cup great Parmesan cheese

Cook the broth, chili sauce, salt, ginger and onion over low heat for 5 minutes.

Melt the butter in a skillet; saute the mushrooms 5 minutes. Mix in the hot sauce; cook over low heat 2 minutes, stirring once or twice. Just before serving, blend in the cheese until melted. Serve on toast, in patty shells or on crisp crackers. Serves 4-6.

Mushrooms, Russian style
4 tablespoons butter
3/4 cup minced onion
1 1/2 pounds mushrooms, sliced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 teaspoons paprika
1 cup sour cream

Melt the butter in a skillet; saute' the onion 5 minutes. Add the mushrooms, salt and pepper; saute 5 minutes, or until browned and liquid evaporated. Blend in the paprika and sour cream; heat but do not let boil. Delicious on toast as a first course, or as a vegetable. Serves 4-6.

Oignons la Mongasque
(Onions in Raisin Sauce)
1 1/2 pounds small white onions
4 tablespoons olive oil
1 1/2 cup water
1/2 cup wine vingar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sugar
3 tablespoons tomato paste
1/4 teaspoon marjoram
1 bay leaf
1/2 cup seedless raisins

Buy even-sized onions. Heat the oil in a deep skillet; add the onions, tossing until coated. Mix in the water, vinegar, salt, pepper, sugar, tomato paste, marjoram, bay leaf and raisins. Cover, bring to a boil and cook over low heat 30 minutes, or until tender but firm. Shake the pan frequently. Chill. Serves 8-10.

Red Peppers in Oil, Sicilian Style
6 large red peppers
1 teaspoon salt
1 1/2cups pitted Italian olives
3 cloves garlic, minced
1/2 cup olive oil

Bake the peppers in a 425 oven 20 minutes, or until the skin is black; turn occasionally.

Slide off the skins; discard the cores and seeds. Cut the peppers into narrow strips; toss with the salt, then the olives and garlic. Add the oil; let marinate at least 4 hours before serving. Turn mixture occasionally. Serve as an appetizer. In a tightly closed jar, the peppers will keep a few weeks. Serves 10-12.

Provenale Tomatoes
4 large underripe tomatoes
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup soft bread crumbs
4 anchovies, minced
2 tablespoons minced parsley
2 tablespoons butter

Wash and dry the tomatoes; cut in half crosswise and scoop out the pulp; chop and reserve. Heat the oil in a skillet; saute" the onion 5 minutes. Mix in the tomato pulp, garlic, salt and pepper; cook over low heat 5 minutes. Blend in the bread crumbs, anchovies and parsley. Stuff the tomatoes, arrange in a baking pan and dot with butter. Bake in a 350 oven 30 minutes, or until tender. Serves 4-8.

Raw Vegetables (To be served with dips)

Select a variety of crisp, chilled fresh vegetables such as celery stalks, carrot sticks, cauliflower flowerets, Belgian endive, artichoke leaves, radish roses, green and red pepper sticks, tiny plum tomatoes and small mushrooms. Arrange them attractively around the dip.