RSS Feed

‘Appetizer’ Category

  1. Banh Mi Sliders

    March 12, 2014 by Bake Up, Little Suzy

    Finished tray of banh mi

    Two years ago, I had never tasted Vietnamese food. And today I would “Hey, Kool Aid” through a brick wall if I thought there was a banh mi on the other side of it.

    Open Banh Mi

    What can I say? People change. As I’ve mentioned before, I’m scary allergic to bell peppers, ginger, coffee, curry, and wasabi. But (in recent months) that hasn’t stopped me from experimenting with Asian flavors I’ve never before tasted in entirely inauthentic ways!

    Close up banh mi

    This delightfully tiny, non-lethal slider version of the classic banh mi features sweet and savory pork, quick pickled vegetables, sriracha mayo, salty peanuts, and fresh cilantro on sweet Hawaiian rolls.

    Continue reading for Banh Mi Sliders recipe

    (more…)


  2. Pink Peppercorn Bread Dipping Oil

    February 2, 2014 by Bake Up, Little Suzy

    My incredibly generous manfriend, Handsome Greg, treated me and Mom to an epic shopping spree at Kitchen Window for Christmas. My loot included 3/4 of the ingredients of a complex, delicious bread dipping oil: a fruity extra virgin olive oil, pink peppercorns, and smoked sea salt. I added a few leaves of fresh thyme, and served it for Greg’s birthday dinner.

    Pink Peppercorn Bread Dipping Oil
    The surprisingly fruity bite of the peppercorns was carried gently down to earth by the tender thyme leaves and robust, earthy smoked sea salt flakes. We sopped up the oil with chewy, warm ciabatta bread, alongside Greg’s favorite pepperoni-stuffed chicken breasts, angel hair pasta scampi, a killer salad with cambozola and hibiscus pearls, and classic molten chocolate cakes.

    Pepperoni Stuffed Chicken and Pasta Scampi

    Linked to: I Should Be Mopping the Floor, Make-Ahead Meals for Busy Moms, Flour Me with Love, Chef in Training, Nap Time Creations, 33 Shades of Green, Lil’ Luna, Gooseberry Patch, Creations by Kara, Lady behind the Curtain, Miz Helen’s Country Cottage, Food Trip Friday, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Be Different, Act Normal, Addicted to Recipes

  3. Truffled Edamame Potstickers
    with Shallot White Wine Broth

    April 28, 2013 by Bake Up, Little Suzy

    My dear, imaginary internet friends, I have a confession to make. I’ve lured you here under false pretenses. Yes, I will eventually get to the velvety dumplings I promised you, and yes, you could just scroll down to the recipe. But I hope you’ll read my shameless plug first.

    Dumplings
    When I’m not cooking up fabulous dishes in my kitchen, I’m cooking up fabulous musicals for the stage. I work with a small theater company in the Twin Cities and we’re creating a new show all about growing up called Are You There, God? It’s a New Musical Revue! The show, inspired by Judy Blume and other YA fiction, will premiere at the Minnesota Fringe Festival in August.

    Dumplings 2
    And we’re raising funds via Kickstarter to offset the production costs. If you’d like to make a donation—even $5 will help—I’d be incredibly grateful. If you’re unable to make a donation, but you’d like to support the show, please pass along a link to your blog readers, your Facebook friends, your Twitter followers, your barista…anyone you think might be interested in supporting our show.

    Ugly Dumpling

    The Ugly Dumpling

    I’ve been working on this show for the past decade, and it’s truly a labor of love. And I’d love it if you played a part in it.

    And now for the recipe I promised. I’m a big fan of edamame—my favorite movie-watching treat is edamame steamed in the shell, then dusted with truffle salt. I promise: it’s better than popcorn. I wanted to give my fave flavor combo an upgrade, and hoo boy, these dumplings did the trick. They’re younger than springtime—bright, fresh, and tender—yet creamy and luxurious. Dip them in the shallot broth for a perfect sweet-and-salty bite.

    Continue reading for the Truffled Edamame Potstickers with Shallot Broth recipe
    (more…)


  4. Sugar Snap Pea Salad with Miso Dressing

    April 14, 2013 by Bake Up, Little Suzy

    Well, this is awkward. I suppose it’s a little late to give a heads up that posting will be sparse until my show opens in August…? Also, the dog ate my homework, and the check is in the mail.

    Salad3
    I’m sure you will forgive me for failing to post a new recipe for (gasp!) an entire month, when you try this righteous salad. It’s bright and fresh, yet satisfying, with a perfect balance of salty, sweet, and sour. It’s so delicious that with one bite, you’ll forget entirely what a lazy slacker I am. The recipe is from The Smitten Kitchen Cookbook by Deb Perelman. Do you have this book? You need this book.

    Salad2
    The day I prepared this salad is pretty much a blur—I was so rushed making dinner for Mom and Handsome Greg that I barely had a chance to take photos of the meal. So I’m sorry to say that my sad pics don’t begin to do this recipe justice. Just another reason to pick up The Smitten Kitchen Cookbook; the photos are so beautiful you’ll have to resist the urge to devour the actual pages. The only change I made from the original recipe was to omit the tablespoon of fresh, minced ginger, because, as I mentioned before, I’m deathly allergic. If ginger doesn’t send you to the ER, then I suppose you ought to add it to the dressing as Deb suggests. She knows what she’s talking about.

    Continue reading for the Sugar Snap Pea Salad with Miso Dressing recipe
    (more…)


  5. Sun-Dried Tomato Dip

    February 17, 2013 by Bake Up, Little Suzy

    Sun Dried Tomato Dip

    It’s official! My dear imaginary friends, this summer I’ll be singing again. My little theater group won a spot in the 2013 Minnesota Fringe Festival, and we will present a brand, new show this August. Details will be forthcoming; keep your eye out for Blue Umbrella Productions’ premiere of Are You There, God? It’s a New Musical Revue!

    Sun Dried Tomato Dip 2
    To kick off our first production meeting of the season, I prepared for my collaborators, Tall Paul and Hurricane Windy, a wreath of fresh vegetables and crackers surrounding a bowl of creamy, flavor-packed sun-dried tomato dip. The silky, tangy spread was equally charming atop celery sticks, pita chips, and the next day’s turkey bagel sandwich for lunch.

    Continue reading for Sun-Dried Tomato Dip recipe

    (more…)


  6. Balsamic Strawberry Crostini
     with Goat Cheese and Basil

    September 17, 2012 by Bake Up, Little Suzy

    When I left my apartment this morning, a chilly wind mussed the yellow-green-red-orange leaves in the trees while it whipped my almost-dry hair into snarled submission. As I squinted into the crisp, blue sky, I thought—

    Crap. I can’t do this. I’m still not ready to write about autumn. Sorry, folks.

    Today’s recipe features the juicy, tart strawberries I loved all summer. There’s really nothing fall-like about it. The chewy toasts topped with goat cheese, basil, and summer berries macerated in sweet balsamic vinegar are a perfect appetizer for your next dinner party. In July.

    Continue reading for the Balsamic Strawberry Crostini with Goat Cheese and Basil recipe

    (more…)


  7. Caramelized Onion Dip

    August 10, 2012 by Bake Up, Little Suzy

    INT. BAKE UP, LITTLE SUZY’S APARTMENT – NIGHT

    BAKE UP, LITTLE SUZY and HANDSOME GREG sit cross-legged on a red checkered table cloth on the living room floor, sharing potato chips and onion dip. The phone rings. SUZY answers the phone.

    BAKE UP, LITTLE SUZY

    Hello? Oh, hi.

    HANDSOME GREG

    Who’s on the phone?

    BAKE UP, LITTLE SUZY

    It’s the sixties. They want their onion dip made from Lipton soup mix and sour cream back.

    Fin.

    Continue reading for the Caramelized Onion Dip recipe

    (more…)


  8. Corn and Bacon Empanadas
     with Orange-Infused Honey Drizzle

    March 19, 2012 by Bake Up, Little Suzy

    Big news, imaginary internet people: I’m having the best week ever!

    After eight long months of unemployment, as of this morning I have a job.

    I’m the newest member of the marketing team at Free Spirit Publishing, and I couldn’t be happier about it. Everyone I’ve met there over the course of the three (count ‘em, three!) interviews feels like a friend already, and they (we!) do really important work – publishing books on positive youth development and resources for kids and teens.

    I start in two weeks, so I guess I’d better get used to waking up before Days of Our Lives.

    And there’s another reason I’m on cloud nine these days. I made an Argentinian-inspired dinner for Mom and Handsome Greg on Saturday night, and the corn empanadas with orange-infused honey were – gosh, can I even say it? – the best thing I’ve ever made.

    I don’t like to play favorites, and that’s a really big thing to say, but these empanadas with their sweet, sticky sauce deserve the accolades.

    The combination of flavors and textures – sweet, succulent corn, biting peppers and onions, salty bacon, gooey cheese, bright cilantro, crispy fried dough, and floral, citrusy honey – absolutely warrants my blatant abuse of tired adjectives.

    There was much more orange honey than needed for the 12 empanadas, and it’s been a treat finding other things (besides a spoon) off of which to lick it. For starters, Mom’s popovers:

    Continue reading for the recipe for Corn and Bacon Empanadas with Orange-Infused Honey Drizzle

    (more…)


  9. Sweet Potato Chips with Rosemary Salt

    March 11, 2012 by Bake Up, Little Suzy

    Sweet Potato Chips with Rosemary Salt

    Have you seen that Food Network show Barefoot Contessa, hosted by Ina Garten? Ina, an incredibly wealthy, preppy East Coaster, shares recipes and tips for entertaining in a soothing Bob Ross-style voice, punctuated with rhetorical questions and her trademark nervous giggle.

    How easy is that?

    While I do aspire to emulate the Barefoot Contessa by living a fabulously privileged life in the East Hamptons someday, full of florist friends and elegant soirees, I’ve had a difficult time adhering to one of Ina’s basic rules of entertaining: prepare only three dishes from scratch, and buy the rest of the menu pre-made from the deli counter.

    You see, I’m known among my regular dinner guests as the hostess with the mostess ambition in the kitchen. I like to pour hours into making every morsel with my own two hands. I mean, I’ve made my own ketchup. The thought of leaving half the menu in the hands of the deli counter just feels wrong to me. And yet, Ina has a point – making everything myself often means that I spend the party in the kitchen exhausted, rather than enjoying dinner with my guests.

    So I took a very important step with this recipe (if you can even call it a recipe). The first time I made sweet potato chips with rosemary salt, I sliced the potatoes, fried them in oil, and tossed them in rosemary and kosher salt. They were delicious – salty-sweet, perfectly crispy, with a fresh, pungent earthiness from the rosemary. And they were a huge pain in the ass to make.

    The second time I prepared this delightful snack, I bought a bag of Terra Chips, tossed them in vegetable oil, rosemary, and kosher salt, and popped them in the oven for a couple minutes. They were every bit as good as the homemade version, and a lot less work.

    Rosemary

    But I have a reputation to uphold. So, if anyone asks, I risked my fingers and knuckles slicing paper-thin sweet potato chips on a mandolin slicer. Then I braved third-degree burns from the hot oil frying the chips to a perfect crisp. And oh! Dealing with the mess afterwards – a greasy splatter-slick covering the stove top and a quart of used oil to dispose of – what an ordeal! Of course, it was totally worth it.

    Did that sound sincere?

    Continue reading for the Sweet Potato Chips with Rosemary Salt recipe

    (more…)


  10. Scallops with Pineapple and Cucumber Salsa

    February 19, 2012 by Bake Up, Little Suzy

    Do you want the good news or the bad news?

    The good news is my little theater company won a spot in the Minnesota Fringe Festival again this year! We’ve got a great show in the works – a musical revue of songs about growing up.

    The bad news is we may not be able to do the show at all. Normally I fund the show myself out of my sorry-ass checking account. Times being the way they are, that’s not a possibility this year. My theatrical co-conspirators and I are planning to put up a fund-raising page on Kickstarter.com, and hopefully we’ll be able to raise the money we need by the Fringe withdrawal deadline in mid-March.

    And so, in the coming months you might find cheap and easy casseroles and sandwiches in my galley kitchen as I prepare and scrimp and save for the festival. Hopefully this beautiful and elegant appetizer recipe will tide you over until I can get back to cooking hard-core.

    Cucumber Pineapple Salsa

    This scallop dish started off the final schmancy-town dinner I made for Mom and Handsome Greg before I threw myself into Fringe last year. Wonton skins are fried and shaped into crispy bowls to carry the seared scallops and spicy-sweet pineapple and cucumber salsa.

    Continue reading for the Scallops with Pineapple and Cucumber Salsa recipe

    (more…)