Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [97]
Top with cheese and melt it, as directed for Cheese-Topped Croutons (Chapter 1: Soups).
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bocconcini skewers (fresh mozzarella balls with basil and tomatoes)
Makes 10 to 20 skewers
Strikingly simple, this little craft project will only be as good as the few ingredients involved. So choose the freshest mozzarella balls (bocconcini), the sweetest possible cherry tomatoes, and the perkiest basil leaves. There. I’ve just given you the entire recipe! Obviously, it’s a great point of entry for beginners. You can buy cool wooden cocktail picks at any kitchen store and at some specialty grocery stores. Or just use regular toothpicks. How many pieces of cheese, cherry tomatoes, and basil leaves you put on each serving is up to you and depends on their size.
If you’re serving this with pesto and you’re making it from scratch, you can prepare it well ahead of time (see Chapter 8: Party Snacks).
½ pound (about 20) mini mozzarella balls, drained
1 small container small cherry tomatoes (assorted colors, if available)
About 20 small basil leaves
Pesto for dipping (optional), store-bought or homemade (Chapter 8: Party Snacks)
1. Skewer 1 or 2 cheese balls, tomatoes, and individual basil leaves on each cocktail skewer.
2. Arrange the skewers on a serving plate. If you like, place a dish of pesto in the center for dipping.
GET CREATIVE
Drizzle the skewers with high-quality olive oil and sprinkle on some freshly grated black pepper, plus a pinch of dried oregano and/or thyme.
Wrap the mozzarella balls and tomatoes with small pieces of prosciutto.
guacamole
Makes 4 to 6 servings
Authentic guacamole is a simple thing—just ripe avocado with a few discreet touches of seasoning. Although best known as a dip for chips, guacamole is tremendously versatile as a colorful accompaniment to many savory dishes, especially those featuring eggs, beans, tomatoes, or cornmeal. This is best right after it’s made, so try to prepare it at the last minute.
This recipe is vegan.
2 tablespoons fresh lemon juice or lime juice
2 large (about 1 pound) firm, ripe avocados
½ teaspoon salt
¼ teaspoon ground cumin
3 tablespoons very finely minced red onion
3 tablespoons minced cilantro
¼ cup diced fresh tomato or tomato-based salsa
1/8 teaspoon cayenne pepper, or to taste
1. Pour the lemon or lime juice into a medium-sized bowl.
2. Cut the avocados in half, remove the pits (see “About Avocados,” opposite), and use a soup spoon to scoop the flesh into the bowl.
3. Use a fork to slowly mash the avocado into the juice, adding the salt and cumin as you go. When the avocado reaches your desired consistency (lumps are fine), stir in the onion, cilantro, and tomato or salsa. Add the cayenne. Serve right away.
ABOUT AVOCADOS
Buy avocados that feel heavy and firm. If they’re hard as a rock in the store, they’ll be perfect in about 3 days (2 days if the weather is hot). If they’re only slightly soft and have just the slightest amount of give when gently squeezed, they’re ready to use today. If they’re much softer than that, they’re past their prime. Store avocados in a dark, cool place, but not in the refrigerator (tropical fruit never likes to be refrigerated). To ripen them, store them in a paper bag at room temperature. To remove the pit, carefully cut the avocado in half, running a sharp knife around the pit. Twist the halves to pull them apart. Use a spoon to scoop out the pit. Pull off the skin (it should come off easily) and cut or mash the flesh. To keep it from turning brown, cover the flesh with some fresh lemon or lime juice as soon as possible. (Best to have the juice ready and waiting before you cut the avocado.)
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GET CREATIVE
Add more lemon or lime juice, to taste.
If you like the grassy, spicy taste of fresh chiles, add up to 1 whole jalapeño pepper, seeded, veins removed, and finely minced; or add some minced green bell pepper if you don’t want the spicy heat.
Stir in up to ½ cup finely chopped peeled,