The first time I ever cooked for B — back on Valentine’s Day 2012 — scallops were on the menu. They’re his favorite, so I’m always looking for new ways to cook ‘em. Inspired by a photo I saw recently of someone serving ceviche in a martini glass, I decided to buy the goblets I had been eyeing for months at Anthropologie and use them as the base for my appetizer. The bottom of these glasses were somewhat deeper than I thought, so I crumbled up some tortilla chips to fill in that area. What was at first a move for pretty presentation became a delicious surprise for our guests upon finishing the ceviche.
because sometimes all you have is a can of beans and a lemon and you’re ravenously hungry
because sometimes you don’t want hummus or guacamole
because sometimes you just feel like blending something up
and because sometimes you don’t need a good reason to eat some healthy, delicious white bean dip
With huge risk comes huge reward. That’s what they say, right? Such was my first venture into the world of homemade spring rolls. As I told Grub Street last month, I never leave Whole Foods without picking up their delicious pre-made version from the sushi counter — so I was determined to create a similar version as an appetizer for my dinner party guests this past Saturday night. I was petrified, having never done this before and wondering how difficult it would be to handle the gelatinous papers. But guess what? The spring rolls were much easier to assemble than I expected, and B (and all of our friends) loved em! I know he doesn’t look thrilled in the photo, but trust me, he liked em.
Need a simple, healthy appetizer for your dinner party this weekend? Having some friends over for drinks and want to put something out for them to eat, without slaving over a whole smorgasbord? Sick of the same old cheese platter? Behold, your solution: Darcey’s Corn and Black Bean Dip. Though to be fair, it’s actually Darcey’s Aunt Sue’s Corn and Black Bean Dip — but that’s a mouthful, and you need room to eat!
I’m here all week.
Carrots are totally underrated. Those pre-chopped baby ones you see in the supermarket give the whole family a bad rap. These carrots — full length, stem-on, roasted deliciousness — are glorious. They may not be what you expect to see when you walk into a dinner party in the middle of February, but pluck one from the jar, glide it through the tangy, but zingy dip — and you’re transported to a summer paradise.
Stand ‘em up and serve ‘em in a mason jar as I did, with the dip on the side, and score extra points for cutest appetizer presentation.
Last night I threw a dinner party — a Mexican fiesta, if you will — and I kicked it off with a new snack. Inspired by some ladies I follow on Twitter who made this last weekend, I went all bon appetit on my guests.
Don’t worry, there was guacamole too — no Mexican feast is complete without it — so stay tuned for that recipe tomorrow. I’ll post each part of the meal, each day this week — starting with these chile-lime cashews. They’re simple to make, healthy and delicious.