vegetarian - HOBNOB Magazine

Posts Tagged ‘vegetarian’

Roasted Carrots with Creamy Kale Dip: A Tricolor Harvest Splendor

Posted on: October 9th, 2015 by Ellen Swandiak

When coming up with recipes for entertaining, I always like to include the idea of healthy ingredients. So, during the fall, when carrots are at their peak, a tricolor of roasted carrots could be the sweetest dish on the table. They make a nice match to the Creamy Kale dip, whose base is ricotta and yogurt, with added blend of spices in the mix.

The deep purple and orange tones of the carrots mimic an orange and black color duo, perfect for Halloween or Day of the Dead parties. Check the link to see the whole menu, which celebrates the harvest in a party-friendly way.

MAKES ABOUT 60 CARROT STICKS AND ABOUT 2 CUPS OF CREAMY KALE DIP

ROAST THE CARROTS…PREHEAT OVEN 400ºF

1 LB tricolor carrots, with green tops
2 TB EV olive oil
1 tsp honey
1 TB thyme, minced

Place carrots in a row on a baking sheet lined with parchment, drizzle with olive oil and honey, then sprinkle with thyme. Roast for 1 hour.

MAKE THE CREAMY KALE DIP

2 TB EV olive oil
1/2 tsp red pepper flakes
3 cloves garlic, minced
1 bunch curly kale, sliced into thin ribbons (about 6 cups)
1/2 tsp salt

1 CUP fresh ricotta cheese
1/2 CUP Greek yogurt
1 TB thyme, chopped
juice from 1/2 lemon
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper

In large pan, heat olive oil. Add red pepper flakes, garlic, saute 30 sec. Add kale, salt, and cook covered, stirring occasionally, for 3-4 min till cooked through. Allow to cool.
Transfer to food processor. Add rest of the ingredients and pulse until smooth.

TO SERVE

thyme, minced, for garnish (optional)

Present carrots on a serving platter with a bowl of the creamy kale dip, sprinkle with more thyme.

Chipotle Salsa with Brown Tomatoes: A Deeper Tone

Posted on: October 9th, 2015 by Ellen Swandiak

When you see brown tomatoes in your supermarket, give them a shot. They are mild and juicy and work wonderfully in a salsa. Tip: Removing the seeds from the tomatoes makes for a chunkier, and less wet salsa, and much nicer to eat.

We chose to plate the chipotle salsa with blue corn tortilla chips to continue the serious deep mood. This will make a statement on your party buffet for sure. This recipe is part of our Halloween menu, which conforms to an orange and black color theme to give your buffet a holiday feel.

MAKES ABOUT 2 CUPS

GRAB A NICE SHARP KNIFE…

5 brown tomatoes
1 can of chipotle peppers, chopped, adobo sauce reserved
juice of half lime
2 TB cilantro, chopped finely

To create nice little tomato chunks, cut a slice off the top, then cut in half, scoop out the seeds with a spoon, and flatten. In a bowl, mix in chipotles, lime juice, and cilantro. Depending on how spicy you want it, add adobo sauce incrementally.

Marinated Black Olive Bruschetta: Back in Black for Halloween

Posted on: October 9th, 2015 by Ellen Swandiak

Bruschetta is a fun party offering, where you can set our pre-made toasts, or just let your guests make their own. We chose crinkly Moroccan olives for this Black Olive Bruschetta, because of their intense taste, and the ability to hold up to the marinade without getting mushy. They lost a little of their leathery texture and soaked up the flavors nicely. The orange slices and curls add to the orange and black theme, in addition to giving the olives an additional level of taste.

Halloween and Day of the Dead parties are getting spookier by the minute! See the full menu in our party theme Spooky Harvest: a squid ink pasta, roasted carrots, and tomato soup—to name a few recipes in the party mix.

MAKES ABOUT 30 BITES

MARINATE THE OLIVES

2 CUPS black olives
1/2 tsp red pepper flakes
2 tsp orange zest
3 slices orange
4 cloves garlic, minced
4 TB parsley, chopped
EV olive oil

Lightly crush the olives, and transfer to a glass jar with a lid. Add the spices and cover with olive oil. Allow to marinate at room temperature for 1 to 3 days, shaking the jar occasionally.

MAKE THE BLACK OLIVE BRUSCHETTA

crusty baguette, cut into thin slices
EV olive oil
orange curls, for garnish
thyme, minced, for garnish

Drizzle olive oil onto bread. Take marinated olives and crush 3 onto each baguette slice. Top with orange curls and a touch of thyme. Or just leave out the ingredients and let guests make their own toasts.

Tomato Soup with Grilled Cheese: A Halloween Treat

Posted on: October 9th, 2015 by Ellen Swandiak

Soup is a super easy way to get copious bites onto your party buffet. We paired tomato soup with grilled cheese to tie into a Halloween theme of black and orange hues, The bright orange tones of the soup and dark rye bread create a nice, spooky presence, much like the other recipes from our Halloween party plan.  Check the link to see the entire repertoire.

Serve this soup warm or cold. Guajillo pepper, avocado and cilantro add to the flavor mix.

MAKES 40 SHOOTERS & MINI GRILLED CHEESE BITES

ROAST THE TOMATOES… PREHEAT OVEN 375°F

2 LB heirloom tomatoes, quartered
EV olive oil
s + p

Spread tomatoes onto a baking sheet and drizzle with olive oil. Season with s + p. Roast on the middle shelf for about 1 hour, till the skins are blistered and the tomatoes have shrunk in size.

PREPARE THE CHILE

1 whole dried guajillo chile

Simmer for 10 min to soften. Let sit in water for 10 min more.

START THE SOUP

3 TB EV olive oil
1 med onion, diced
4 cloves garlic, chopped
1 guajillo chile, soaked
1 can (28 oz) crushed tomatoes

Heat oil in a Dutch oven over med heat. Add onion and sauté for 5 min. Stir in the garlic and pepper, sauté another 4 min. Incorporate crushed tomatoes, simmer covered for 10 min.

FINISH THE SOUP

2 CUPS organic chicken broth
roasted tomatoes
1/4 CUP cilantro, minced
1/4 CUP turbinado sugar
1/2 tsp salt
1/4 tsp pepper

Add ingredients to the pot, bring to a boil, then continue to simmer covered, about 30 min, stirring occasionally. Remove guajillo chile. Let soup cool slightly, then transfer to a blender in batches. Blend until smooth.

MAKE THE GRILLED CHEESE

1 stick butter, room temperature
10 slices rye bread
1 LB extra sharp cheddar cheese, room temperature

Toast the bread, then butter one side of each slice of bread. Into a heated skillet, place bread buttered side down, top with cheddar, and 2nd slice of bread with butter on the outside. Press together. Heat for 4 to 5 min, flip and heat another 5 min. Move to a cutting board and let cool slightly, cut in half, then each half on the diagonal, into 4 triangles.

TO SERVE

1 avocado, cut into small cubes, for garnish
sprigs of cilantro, for garnish

Pour soup into shooter glasses about 3/4 of the way, top with a cube of avocado and sprig of cilantro. Insert grilled cheese triangle into the top at an angle.

Grilled Eggplant Slices Stuffed with Herbed Feta

Posted on: August 2nd, 2015 by Ellen Swandiak

Make sure to get high quality feta, one that has a bit of a kick to it, preferably whole, not crumbled. Fresh herbs are mandatory to add new dimension. I grew some lemon basil this year and cannot get enough of it, it really takes basil up to another level. If you can’t find any, go for regular basil or even lemon verbena.

Get your eggplants from your local greenmarket—now is the time. And make sure not to cut them too thin, 1/4-inch is ideal, any thinner and they will not hold the feta, any thicker and you will not be able to fold then over. We have more recipes with a Greek bent in our party theme that showcases the best in Greek ingredients,.

MAKES ABOUT 25 BITES

GRILL THE EGGPLANT

2 eggplants, cut into 1/4-inch-thick slices
pastry brush
1-2 CUPS EV olive oil
s + p
2 TB dried oregano

Brush one side of eggplant slice with oil and season with s + p and oregano. Heat a grill pan or bbq, and place eggplant seasoned side down. Oil and season other side. Grill about 2 to 3 min each side, till cooked through. Allow to cool slightly before assembling bites.

MAKE THE HERBED FETA

16 oz feta cheese, room temperature
1 TB lemon basil, minced
1 TB oregano, minced
1 tsp black pepper

Combine ingredients together in a large bowl. Spread the mix onto half of the grilled eggplant and fold over.

Stuffed Grape Leaves with Extra Pizazz: Greek to Me

Posted on: August 2nd, 2015 by Ellen Swandiak

The staple accompaniment to Greek salads all over NYC: stuffed grape leaves. These stuffed grape leaves with extra pizazz take the flavorings up a few notches. To enhance the rice filling we added tangy feta, crunchy pine nuts, and a bunch of spices and let them work their magic. Before working with the grape leaves, make sure to rinse thoroughly to remove excess vinegar flavors. Leftovers are great in a Greek salad, of course.

See more Greek recipes in our party menu, for a full repertoire for entertaining.

MAKES 32 LEAVES

WASH GRAPE LEAVES

1 jar grape leaves (16 oz)

Gently remove the leaves from jar and thoroughly rinse each one. Let drain in a colander covered in a damp paper towel while you make the filling.

START THE FILLING

2 TB olive oil
1 med red onion, chopped
2 cloves garlic, minced
1 CUP Amira Organic Basmati Rice, uncooked
2 CUPS water

Heat olive oil in a large, deep skillet over med-high heat. Add onion and, saute 5 min. Add garlic and saute for 1 min. Incorporate rice. Add water, bring to a boil, then cover and simmer 20 min. Turn off heat, let sit for additional 10 min. Move to a bowl. Allow to cool slightly.

ADD MORE FLAVOR

1/2 CUP pine nuts, toasted, chopped
1/2 CUP feta cheese, crumbled
1 tsp salt
1/4 tsp pepper
1 TB thyme, chopped
1 TB mint, minced
1/4 tsp ground cumin

Combine ingredients with rice. Allow mixture to cool before making the leaves.

MAKE THE GRAPE LEAVES

torn leaves
6 lemons, cut into 1/4-inch slices
rinsed leaves
filling

In a large Dutch oven, line bottom with torn leaves, then top with a row of lemon slices.

Start rolling: Lay one leaf flat with the veiny side face up. Remove stem. Place a tablespoon, or so, of the mixture (depending on leaf size) just above the cut stem. Fold the two bottom sections of the leaf over the filling, then fold the sides in, and roll tightly.

Place in Dutch oven with seams down. Fit rolls in snugly around the circumference working your way in. Add a second level, if needed. Top with more torn leaves and lemon slices. Pour water until it reaches the middle of the top row. Place a heavy plate on top so rolls do not move around and come undone.

Cover and bring to a boil over high heat. Then simmer for 1 hour and 10 min. Remove from heat, and let rest undisturbed for 20 min more.

Arrange rolls in lines on a plate and garnish with lemon slices. If you like, cut them in half to maximize amounts and show off the rice filling.

Vegan Appetizer: Artichoke Hearts with Black Pepper-Lemon Dip

Posted on: August 2nd, 2015 by Ellen Swandiak

Something light and easy for summer entertaining, this vegan appetizer packs a lot of flavors in its small bites. Lemon, herbs, and a touch of sour cream bring it all together. I found myself loving the flavors in the dip and think it could work well in many dishes. Think about pairing it with all sorts of things: pouring it over broiled fish, tossed as a salad dressing, or dousing string beans with slivered almonds.

Hints of oregano and thyme in the breading of the artichokes allude to the tastes of Greece. Check out our other recipes from the Greek party theme, if you like that idea, we have a whole menu of Greek dishes that you can serve at a party to great applause.

MAKES 50 BITES

MAKE THE DIPPING SAUCE

zest of 1 lemon
juice from 2 lemons
2 TB brown sugar
2 cloves garlic, crushed in a garlic press
1 TB Tofutti Better Than Sour Cream
1/2 CUP EV olive oil
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt

Whisk ingredients together.

PREHEAT OVEN 375ºF…MAKE THE ARTICHOKES

2 cans artichoke hearts (14 oz), quartered


2 eggs, beaten

1/4 CUP nutritional yeast
1 CUP breadcrumbs
2 TB thyme, minced
1/2 TB dried oregano
1 tsp salt
1 tsp pepper
pinch of cayenne

Rinse artichokes, allow to dry on paper towels. Prepare dipping stations in two bowls: one with eggs, the other with dry ingredients combined. Drench each heart in the eggs then cover with the breadcrumbs and place on a parchment-lined baking sheet. Bake for 25-30 min, flipping halfway through.

Cucumber Cup with Healthy, Refreshing Raita

Posted on: July 20th, 2015 by Ellen Swandiak

Nothing like a tasty raita in the summertime, which the chilled yogurt and fresh cucumbers offering a cool, refreshing bite. We’ve taken the traditional recipe and served it party-style: in a little cucumber cup you make by slicing up a cucumber and scooping out the middle. Also, would look cute as a side dish.

These cucumber cups make a nice statement plated in rows. See our other recipes for summer entertaining at this link.  We love the idea of plating in stripes, and using striped patterns on the table. So orderly.

MAKES ABOUT 20 MINI CUPS

MAKE THE RAITA

2 cucumbers, peeled, seeded, grated
1 1/2 tsp salt
1 clove garlic, crushed
1 red onion, minced
1 jalapeño, cut into thin strips
1 1/2 TB dill, chopped
1 CUP Greek yogurt

Toss grated cucumbers with rest of ingredients. To get rid of the excess liquid, push through a mesh strainer in batches.

 

MAKE THE CUPS

2 english cucumbers

Peel cucumbers and slice into 1-inch rounds. To create the hollows: insert a small knife at an angle into the top of the slice, and spin with the other hand. Discard the center.

TO SERVE

dill, for garnish

With a small spoon, fill each cavity of the cucumber cups first. Then add a small dollop on top of each, and garnish with a small sprig of dill.

Vegetable Ribbon Tart in Colorful Stripes

Posted on: July 6th, 2015 by Ellen Swandiak

Vegetables add to the design of this tart and to the taste. We mixed shaved strips of carrots, zucchini, and eggplant to create a beautiful pattern in this vegetable ribbon tart.

I tried this recipe two ways. First in a 9.5-inch square pan that was only 1-inch deep, and then in a scalloped 9-inch round pan, about 1.5 inches deep. They both came out well, so decide how you want to serve: in small elongated bites, or cut into triangles from the round.

If this recipe appeals to you, we’ve got even more recipes geared for summer in the Stripes party theme.

MAKES 18 SMALL SERVINGS (1 INCH X 4 INCH) OR 8-10 PIE WEDGES

THAW PUFF PASTRY

1/2 pkg Pepperidge Farm Puff Pastry

Remove one pasty from package. Securely wrap remaining pastry and return to freezer immediately. Let pastry thaw for 40 min.

MAKE THE CHEESE MIX

1 CUP ricotta
1 CUP mozzarella, shredded
1/2 CUP sour cream
1 egg
2 TB parsley, minced
1/2 tsp garlic salt

Mix ingredients together in a bowl.

PREPARE THE VEGGIES

2 large carrots, peeled
2 zucchini
1 eggplant

Using a peeler, shave strips of carrot lengthwise, holding the larger end. Cut zucchinis in half lengthwise, then cut into strips. With the eggplant, slice into it keeping in mind that you want to keep the skin for its color. The slices should be about the same height as the depth of the tart pan, so adjust accordingly.

PREHEAT OVEN 400ºF… ASSEMBLE THE TART

9.5-inch square ceramic dish, 1-inch deep
thawed pastry
cheese mix
veggie strips

Into a lightly greased pan, lay the puff pastry. Trim excess. Add the cheese mixture. Alternate the vegetable strips.

Bake 35 min on the lowest shelf in the oven, until the veggies have browned a little. Allow to cool a bit before cutting and serving. For the square, cut into 9 rows, then in half to get 18 petit servings. If you chose the round tart, then cut into 8 or 10 triangles.

Shirlei’s Addictive Brazilian Potato Salad

Posted on: July 6th, 2015 by Ellen Swandiak

My Brazilian friend Shirlei is a fantastic cook, and has taught me a trick or two. When she lived in NYC we hosted many a gathering together. Whenever she made this potato salad I loved it so much, I prayed there would be leftovers—which I would eat for breakfast, lunch and dinner. I could not get enough of Shirlei’s Addictive Brazilian Potato Salad.

It might seem like an odd combination of things, but it totally works, and is almost a meal in itself. The parsley is essential for the proper flavor, as is regular mayonnaise. As for the things you boil, to simplify things when cooking, I saved the boiling water from the potatoes, then cooked the string beans in it, then cooked the carrots in it.

See more recipes that are great for summer entertaining in the Stripes party theme.

MAKES ONE VERY LARGE BOWL

START CHOPPING

5 large russet potatoes, peeled

Cut the potatoes into half-inch slices, then cubes. Bring to a boil in covered pot. Boil 7 to 8 min. Monitor the pot, as the bits cook quickly and you do not want them to overcook. The texture should be firm, keeping its cubed shape. Remove potatoes with a slotted spoon—save the water for boiling the veggies. Place potatoes in cool spot or refrigerator.

MORE CHOPPING

1/2 LB string beans, cut into 1/4-inch bits
5 carrots, cut into 1/4-inch bits (about 2 1/2 CUPS)

In the water used to boil potatoes, boil each for roughly 5 min, till they are soft but not mushy.

GET A REALLY BIG BOWL…CREATE THE POTATO SALAD

cooked potatoes, string beans, carrots
3/4 CUP golden raisins
20 green olives, cut into tiny bits
1 apple, diced
1 CUP mayonnaise
1 CUP parsley, minced
1-2 TB salt
freshly ground black pepper

potato sticks (optional)

Mix together all the ingredients, except the potato sticks. Refrigerate at least a few hours to allow flavors to meld. Cover the top with the potato sticks when ready to serve.

Elegant Rainbow Party Food: Sushi at Home + Edible Spoons

Posted on: June 20th, 2015 by Ellen Swandiak

Here are a couple of party-worthy ingredients that will be sure to impress your guests. In keeping with Hobnob’s theme for menu in the colors of the rainbow, see edible taco shells/spoons in surprising colors, plus a sushi-grade tuna.

When I started to develop the idea of turning the colors of the rainbow into a lively party spread I knew I had to find quality natural ingredients to make it happen healthfully. I love the idea of introducing pops of color to a party in a totally natural way—which includes fresh flowers, fruits and vegetables that are inherently colorful. In addition to that, here are some fun and delicious items that will help take your party to new technicolor heights.

hobnobmag Elegant Rainbow Party Food

[1] Foodie Spoon

Made with nutritious, all-natural ingredients (no artificial food coloring in sight!), Foodie Spoon’s edible vessels are a novel and delicious way to present your cocktail bites—plus add a mighty pop of both color and flavor.

For the rainbow party, HOBNOB used Foodie Spoon’s bright Green Veggie Mini Taco Shells in our chicken tacos and flaming orange Chili Pepper & Lime Edible Spoons to create a one-bite sensation with a cube of pork and mango nectarine salsa.

If you are looking for other colors in the spectrum, there’s much more! Go for the vibrant Red Tomato Mini Taco Shells or the deep purple-hued Blue Corn Edible Spoons. There are whole grain and gluten-free options to boot. Serve your edible vessels within 14 days, freeze extras for up to 6 months. And the best part? No plastic waste! foodiespoon.com

[2] Sushi at Home Yellowfin Tuna

[This product was available at Whole Foods Market, look for something similar] The most intimidating part about making sushi at home is finding high quality fish to give you the confidence to serve it raw. Here’s how to get that confidence. Try the fish from Sushi at home. Upon catching the fish, tuna from Sushi At Home are “superfrozen.” This means they are chilled to an ultra-low temperature (-76ºF), at its “eutectic point” so that natural decay is stopped in its tracks.

This highly technical freezing process is actually similar to a method used in the medical field to preserve blood at blood banks. Your tuna, super frozen within hours of being caught and gutted, is essentially frozen in time, making your at-home sushi as fresh as can be. Serve raw fish in small portions throughout the night to keep your offering fresh. I found this product in the freezer section at Whole Foods, next to the fresh fish counter in NYC’s 14th street location. See the recipe for Tuna Poke on Red Tortilla Chips in this party’s menu. The tuna requires a short time defrosting in a water bath before being able to use. sushiathome.co

hobnobmag Elegant Rainbow Party Food sushi

Gregory Gourdet: Life After Top Chef and Keeping It Healthy

Posted on: June 9th, 2015 by Ellen Swandiak

Top Chef contestant Gregory Gourdet shares a recipe for a super-healthy and beautiful salad with shaved collard greens in a spicy Asian dressing.

Fans of Top Chef know Gregory Gourdet as an animated and passionate, high-energy chef who wowed the judges with his tasty combinations. I know him from his days at Jean Georges in NYC, before he took off to find calmer pastures and a more healthful lifestyle in Portland, OR. I asked Greg to contribute a recipe to my party plan for hosting a rainbow-colored gay pride party. His suggestion for this salad could easily qualify in the Green section on your buffet.

hobnobmag Gregory Gourdet recipe

His career has really taken off at Departure, a slick, ultra-designed restaurant amidst the rugged climes of Portland, perched atop the luxurious Nines Hotel.

hobnobmag Gregory Gourdet recipe

Gourdet can really take advantage of the best the Pacific Northwest has to offer and transform these goodies into gorgeous, healthy Asian cuisine. Perhaps his study of medicine and wildlife influenced his leanings towards fresh ingredients and long-distance running. Gourdet shares his recipe for Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing, which has its own array of rainbow ingredients. This chef remains Number One in my book! Follow his adventures on Twitter and Facebook.
departureportland.com

hobnobmag Gregory Gourdet recipe

recipe

Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing

FOR THE PEANUT DRESSING

2 Thai chilis, de-stemmed
1/2 CUP cashews
1 1/2 CUPS peanuts, toasted
2-inch piece ginger, peeled, sliced crosswise
1 CUP coconut milk
1 small clove garlic
1 TB salt
2 TB maple syrup
1 1/2 CUPS rice wine vinegar
zest of 2 limes

Combine all ingredients in a blender and puree until very smooth. This dressing is thick and creamy.

FOR THE SALAD

1 bunch collard greens, washed, stemmed, rolled into a cigar and sliced 1/4-inch thick
2 CUPS red cabbage, sliced
1/8 CUP red onion, thinly sliced
1 CUP red cabbage, julienne
2 kaffir lime leaves, destemmed, julienned
sea salt
olive oil

Combine all vegetables and herbs in a bowl. Season with sea salt and gently toss in some dressing and a few drops of olive oil.

For the garnish

crushed, toasted peanuts
mint leaves
cilantro leaves
sunflower sprouts
sliced scallions
toasted coconut

Garnish with your choice of these toppings, or all of them.

Hot or Cold Soup: Asparagus & Potato with Toasted Pepitas

Posted on: June 1st, 2015 by Ellen Swandiak

I like the idea of serving soup at a party. You can set out cups and allow guests to serve themselves, whenever they get the urge to nibble. We created this recipe to work in our rainbow of foods party menu: A YELLOW-GREEN dish, which makes a cool color statement in between your yellow and green slots. This soup can be slurped either hot or cold.See the other six recipes in our party theme:  a rainbow menu.

Some other yellow green foods to consider: zucchini, celery, granny smith apples, limes, lima beans, kiwis, pears, gooseberries, and wax peppers. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 10 SMALL CUPS

START THE SOUP

2 TB EV olive oil
1 onion, minced
5 sage leaves, minced
2 cloves garlic, minced
1 tsp salt

In a large pot, heat oil, add onion and sage. Saute 5 min. Add the garlic and cook another min.

ADD THE VEGGIES

2 LB asparagus, woody ends trimmed, chopped
2 CUPS russet potatoes, peeled, chopped

4 CUPS chicken broth

Add the asparagus and potatoes. Cook 3 min. Add the chicken broth. Cook about 20 min, until the potatoes are soft. Allow to cool. Puree in batches.

MAKE IT CREAMY

pureed soup
1/2 pint heavy cream
1 CUP pepitas and pistachios, toasted, for garnish

Stir ingredients together. Pour soup into small cups, garnish with toasted pepitas.

Raw Party Dip: Zucchini and Cauliflower Curry

Posted on: June 1st, 2015 by Ellen Swandiak

In order to get an intense yellow coloring on this raw party dip we relied on a mix of curry spices, which includes turmeric. This refreshing dish that stars as the color YELLOW is part of the six colors that we used  in our party theme for create a buffet in a colorful  rainbow menu.

Tip: Make sure to remove all the water from the zucchini, so your mix will be dry enough to eat without messy drips. Best to prepare day of the party.

Rainbow Shortcut for the color Yellow: Order a curry dish (one with lots of turmeric, and very yellow) from your favorite Indian restaurant, chop into small bites, mix with rice and set out in small cups.

Other yellow foods to consider: mango, curried rice, yellow bell peppers, plantains, yellow squash, lemons, pineapples, yellow soups. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES ABOUT 1 QUART

GET OUT THE FOOD PROCESSOR… MAKE THE CURRY

2 oranges, peeled, separated into quarters
2 carrots, peeled, cut into chunks
1 yellow tomato
1 avocado
1/4 CUP basil
1/2 TB turmeric
1/2 TB curry powder
1/8 tsp cayenne
1/2 tsp salt

Process ingredients together till fully combined.

MAKE THE DIP

3 large zucchinis, grated in food processor
salt

1/2 head cauliflower, grated in food processor
1/8 CUP sesame seeds, toasted w salt
curry sauce

Place the grated zucchini in a shallow platter, sprinkle with salt. Let sit for 1 hour. Drain, move to a strainer and press out as much liquid as possible. Transfer to bowl, add cauliflower and sesame seeds. Toss with curry sauce. Set out in small bowls with yellow tortilla chips for dipping to stay with the yellow theme.

Wild Ingredients: Colorful Lettuce, Alligator Sausage, Foraged Foods, & Wild-Caught Fish

Posted on: May 20th, 2015 by Ellen Swandiak

Your guests will be wowed when you take them off the beaten track and treat them to tastes of wild, unexpected ingredients that they wouldn’t find in their regular grocery aisle. Whether it’s foraged food, wild-caught, or just simply wild in its taste and appearance, we’ve got the goods.

Elevate your party food to adventurous, daring, and bold new heights with these extraordinary selections. It will get the conversation flowing.

[1] I’ll Take My Lettuce in Pink, Please

This gorgeous fuschia-flecked yellow lettuce, radicchio castillo franco, looks like it came from a blooming field of fresh flowers, but we found ours at Eataly, a great source for specialty produce. Vibrant colors don’t just belong in your flower vases—get inspired by nature’s palette and visit your local farmers’ market or specialty grocer for veggies that pop. See our recipe for Fresh Cranberry Bean & Barley Wraps that will make your table pop. eataly.com

hobnobmag MAILLE wild ingredients

[2] Maille Dijon Mustard Boutique

Maille, the Cadillac of mustards, recently opened its first mustard-only boutique in New York City featuring dozens of incredible flavor combinations. Try mustards infused with some of our favorite wild ingredients such as Roasted Onions, Wild Thyme & White Wine and Shallots, Chervil & Chanterelle. Your picks will be freshly hand-drawn into beautiful earthenware pots and carefully sealed with cork stoppers on the spot. Feeling overwhelmed by too many good choices? Don’t worry—their in-house mustard sommelier is there to assist. See a great party recipe for Gougères with Mustard.  maille.com

hobnobmag sausage wild ingredients

[3] Exotic Meat Sources

Get adventurous with all-natural, farm-raised game and exotic meats from Fossil Farms. Their combo packs are perfect for bold party-goers to try a range of exotic offerings. The sausage pack includes varieties such as Venison Sausage with Blueberries and Merlot Wine and Wild Boar Sausage with Cranberries (see our recipe featuring these exotic sausages paired with two dijon dips in this month’s issue), while the daring should go for the wild game assortment that includes alligator, antelope, elk, and more. Other great sources for exotic meats include: Belmont Butchery, Marx Foods, and BuyExoticMeats.com.

[4] Foraged Finds at the Union Square Greenmarket

Support your local farmer’s market. In NYC the Union Square Greenmarket has foraged finds at: Lani’s, Mountain Sweet Berry Farm, Berried Treasures, Bodhitree, Gorzynski Ornery Farm, Yellow Bell, Deep Mountain Maple, Lucky Dog. Union Square Greenmarket

hobnobmag WILD INGREDIENTS

[5] Wild-Caught Fish

Do your best to avoid farm-raised fish and support amazing wild fish purveyors such as John Dolan’s World Wide Direct Seafoods at the New Fulton Fish Market in New York. Get the best, freshest wild-caught seafood, including black cod, wild arctic char, American red snapper, wild Atlantic striped bass, Pacific pollock, and much more. Worldwide Direct Seafoods

David Nichols Shares His Recipe for Luscious Roasted Baby Carrots

Posted on: May 7th, 2015 by Ellen Swandiak

Check out this “wild” looking dish from a new chef on the NYC scene, David Nichols. You may never think of vegetables in the same way. He definitely has a way with roasted baby carrots.

The roasted carrots are paired with whipped feta and zingy pistachio vinaigrette, almost making them a meal unto themselves. For party purposes, set out carrots on a platter, and use the whipped feta as a dip, with vinaigrette on top. I thought this was an excellent recipe to include in my party plan that features all thing wild and foraged.

HOBNOBMAG Roasted Baby Carrots Irvington

Originally from Washington State, Nichols grew up in a farm-to-table environment, encapsulating the soul of Irvington—which happens to be conveniently located across the street from the Union Square Greenmarket.

HOBNOB sampled some other dishes: roasted radishes in a bath of crème fraîche match zesty bitter tastes with a creamy accents; grapefruit and fennel accent scallops in the freshest way. I hope they never take this cocktail off the menu, Stramaro Never Dies (the name brings that hope to life) has a perfect blend of fresh strawberries, vodka, amaro, and lime with a salty accent on the rim. Makes for an ideal, summer cocktail offering in color and taste. Go try one! irvingtonnyc.com

HOBNOBMAG Roasted Baby Carrots Irvington

recipe

Roasted Carrots with Whipped Feta and Pistachio Vinaigrette

SERVES 4

PREHEAT OVEN 350º… COOK THE CARROTS

2 bunches baby carrots
s + p

Season carrots with s + p. Roast for 10 min.

MAKE THE WHIPPED FETA

1 CUP feta, crumbled
2 TB heavy cream
4 TB créme fraiche
juice of one lemon
s + p

Whisk together all ingredients until smooth.

MAKE THE PISTACHIO VINAIGRETTE

1/2 CUP pistachios, chopped
zest and juice of 2 limes
zest and juice of 2 lemons
zest and juice of 1 orange
4 TB parsley, chopped
1/2 bunch chives, chopped
4 TB mint, chiffonade
1/2 CUP olive oil
s + p

Whisk together all ingredients.

ASSEMBLE THE SALAD

mint leaves (for garnish)

Place the whipped feta in a bowl. Top with roasted carrots, then the pistachio vinaigrette. Garnish with mint leaves.

Vegan Party Bite: Fresh Cranberry Bean & Barley Wraps

Posted on: May 4th, 2015 by Ellen Swandiak

Some people might thing being vegan is boring. Well , this vegan party bite might change your mind. Have you ever seen lettuce in a light citron yellow with pink stripes? We chose to incorporate this lettuce as an ingredient in our “wild” party theme based on looks alone. Known as RADICCHIO CASTILLO FRANCO, they work as wraps—so no need for utensils. Their slightly bitter taste contrasts nicely with the cranberry bean and barley filling.

When I spotted the fresh cranberry beans at the market in matching color to the lettuce I thought I struck gold. Though the beans start out as pink and yellow, after cooking the color is lost (darn!). But, the benefit of using fresh beans is that they cook a lot faster than dried, and there’s no soaking involved. If you love surprising guests with new taste sensations, then check out the other recipes in our Wild Party theme’s menu.

hobhobmag Vegan Party Bite Cranberry Bean

MAKES 28 WRAPS

COOK THE BARLEY

1/4 CUP pearled barley
1 CUP water
1 tsp salt

In a medium pot, combine barley and water, bring to a boil. Simmer, covered, about 25 – 30 min, till soft and chewy, and liquid is absorbed (add water if barley is not soft enough). Let sit covered for 5 min. Fluff with fork.

COOK THE BEANS

1/2 LB fresh cranberry beans in the pod, shucked
1 bay leaf

Bring a pot of water to a boil. Add beans, simmer about 35 min, till beans are soft. Drain.

FLAVOR THE BEANS

3 TB EV olive oil
10 fresh sage leaves, cut into strips
cooked beans
1 1/2 cloves garlic, minced

juice from 1/2 lemon
salt, to taste

EV olive oil

Heat olive oil over medium heat. Add sage, fry for 1 min, till starting to crisp. Add beans, saute for 2 min. Add the garlic, saute for 1 min, till golden. Remove from heat, toss with lemon juice. Season with salt. Combine the beans and barley. Drizzle with a little olive oil.

MAKE THE SAUCE

4 TB vegenaise
1/2 tsp onion powder
1 tsp parsley, minced
1/4 tsp ground coriander

Whisk ingredients together in a small bowl.

CREATE THE WRAPS

radicchio castillo franco, separated into leaves

beans and barley mixture
sauce

fresh parsley sprigs, for garnish

Remove 28 medium leaves from the center of the radicchio. Place a teaspoon, or so, of the bean and barley mixture into each leaf. Add a small dollop of the sauce and garnish with parsley leaf.

Small Bites: Baby Blue Potatoes with Caviar

Posted on: March 1st, 2015 by Ellen Swandiak

Every time I am in the supermarket and see the bags of baby potatoes, I think, “ooh, how cute.” Well, these can come in really handy for creating small bites at your next gathering. And the blue ones add a bit of mystique to the dish, though the tri-color potatoes would be lovely as well. Tip: Monitor the potatoes when boiling, so they do not overcook, they should not be mushy. Pierce one with a knife, and when it can go through easily, they are done. To plate, cut a tiny bit off the bottom which creates a flat base.

To add more delight to hosting guests in your home, I created an entire party menu of little bites which you can view in my Mini Party theme.

MAKES ABOUT 30 BITES

COOK THE POTATOES

1 bag blue baby potatoes

Boil potatoes for 7-8 min. Run under cold water to cool, drain. Let cool.

PREPARE THE POTATOES FOR STUFFING

When cool enough to handle, cut a slice off the top and bottom, so potato will sit upright. With a sharp knife, core out the centers of each potato, maintaining the shape.

MAKE THE STUFFING

1/4 CUP Tofutti Better Than Cream Cheese, room temp
3 slices lox, minced
1 TB dill, minced

Tofutti Better Than Sour Cream
dill, minced
John West Black Lumpfish Caviar

Mix the Tofutti cream cheese with lox, and dill. Using a small spoon, stuff each potato with the mixture. Top with a small dollop of Tofutti sour cream, a sprinkling of dill, and a little pile of the caviar.

Colorful Mini Stuffed Peppers with Spiced-Up Couscous

Posted on: March 1st, 2015 by Ellen Swandiak

 These mini stuffed peppers will make an adorable bite at your gathering and the recipe is absolutely fool-proof. Couscous is one of the easiest grains to cook, just boil water, add in the couscous, and remove from the heat. Voila! To attain uniformity and a one-bite size, cut each pepper so it sits about 1 to 2 inches high, and save the trimmed pieces for future use.

If you like these mini peppers, you must see the  entire party menu with a mini ingredients theme in mind, at this link.

MAKES 40 POPPERS

COOK THE COUSCOUS

1/2 CUP water
1/2 CUP dried couscous

In a small saucepan, bring water to a boil, stir in couscous, cover. Remove from heat, let sit for 10 min. Fluff with fork.

FLAVOR THE COUSCOUS

2 TB EV olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 TB thyme, minced

2 CUPS cooked couscous
1/4 CUP pumpkin seeds, toasted, finely chopped
1/2 TB cumin
1 TB coriander seeds, crushed and toasted
3/4 CUP parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper

1-2 TB EV olive oil (to moisten)

Heat oil in a large pan over medium heat. Add onion, garlic, and thyme, sauté for 5 min. Turn off heat. Stir in the rest of the ingredients and combine well. Add the olive oil if it seems dry.

PREHEAT OVEN 350ºF… BAKE THE PEPPERS

2 bags mini bell peppers
couscous mixture

Tofutti Better Than Sour Cream

Cut tops off peppers, remove seeds. Stuff with couscous mixture and move to baking sheet lined with parchment. Bake 15 min. Remove from oven, allow to cool a little. Top with a small spoon of Tofutti sour cream.

Feed Each Other: Sexy Steamed Artichokes with Two Dipping Sauces

Posted on: February 1st, 2015 by Ellen Swandiak

Steamed artichokes provide a unique eating ritual. No other vegetable comes close to the interaction you get here. That’s why I thought this recipe would be a fantastic part of our Aphrodisiac theme. Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. I envision this dish shared by 2 people romantically connected. Choose which sauce works for your lover—or serve both—sultry & buttery or creamy & spicy. The idea: dip and feed each other individual leaves.

MAKES 2

PREPARE THE ARTICHOKES

2 large artichokes

Peel off the leaves near the stem. Cut off the thorns at the top of each leaf with scissors (2 rows). Chop an inch off the top. Wash artichoke thoroughly, get in between the leaves to remove any hidden dirt. Trim the stem.

HOBNOBMAG artichokes trimmed

COOK THE ARTICHOKES

prepared artichokes
bay leaf
juice from 1 lemon

Set up a pot for steaming, toss in bay leaf. Position artichokes, squeeze lemon juice over them. Bring to a boil, lower heat and cover. Steam for 45 min, flipping the artichoke at 20 min. The artichoke is done when leaves pull off easily. While artichokes steam, make the sauce.

recipe

Herbed Butter Dipping Sauce

Serve this sauce to the person who likes rich things.

MAKES ABOUT 3/4 CUP

MAKE THE SAUCE

5 TB butter
1/2 tsp oregano
1/2 tsp thyme
pinch of cayenne

Add ingredients to a small bowl. Melt butter in the microwave (start with 11 seconds). When butter is mostly melted, stir to finish. Serve immediately.

recipe

Spicy Mayo Dipping Sauce

Serve this sauce to the person who likes things spicy.

MAKES ABOUT 3/4 CUP

MAKE THE DIP

1/2 CUP mayonnaise
1 TB dijon mustard
2 tsp sriracha
juice from 1/2 lime
1 tsp curry powder
1 tsp sugar

Mix everything together in a bowl.