Better than Blini Corn Crepe Pancakes. This is a very simple recipe and the crepes can be prepped in advance and even frozen after cooking if need be. If you live in an area where fresh sweet corn is still available (I am lucky to say I do), you can use that, but the recipe works just as well with drained or defrosted niblets. Here is the basic batter to make 3 large crepes (I cook mine in an 8″ non stick pan–easy to make, easy to clean): 2 ears of corn, 2 Tablespoons of flour, 2 eggs beaten, 1/2 teaspoon baking powder, 2 Tablespoons of butter, melted, 1 Tablespoon chopped fresh parsley and salt and pepper to taste. Take the corn off the cob. (I have found the easiest way to do this is to break the ear in half, lay the half ear on its side and cut the kernels around–as shown). You can par cook the corn if you like, but if it is fresh and sweet there really isn’t a need. Your choice. Combine the flour and eggs into a batter and add the baking powder and 1 Tablespoon of the melted butter. Mix in the corn and the parsley. (NOTE: if you want to make the whole mixture in advance, wait until you are ready to cook before adding the baking powder. It loses its rising mojo if it sits in the batter too long). Add the remaining Tablespoon of butter to the pan and add a ladleful of the mixture. Flatten it out and let it cook until golden-about a minute. Flip, cook a minute longer and voila. Done. Place on a warm plate and serve. If freezing for later use, lay a piece of parchment paper or a Silpat on a rimmed baking sheet and top with the crepes until the crepes are frozen, then bag. If you want to jazz it up a bit, you can add some spices like cayenne or cumin or paprika (or a bit of all three). Change up the parsley for thyme or chives. The crepes are delicious when eaten alone, but if you want something heartier, top with some avocado (a quirky twist on avocado toast), or even a fried egg. If you want something festive or party like, make them smaller and top with creme fraiche and smoked salmon, and even black, red, or salmon caviar. Or top them with pepper jelly or syrup and have for breakfast. Try doing that with a blini!

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This is a one ingredient appetizer. It isn’t Potato Chips. It isn’t olives. It’s Frico! What is Frico? It is a nibble made from cheese. Hard cheese, like Parmigiano Reggiano, or Manchego, or Asiago. It isn’t much in terms of a recipe, it is more about technique and a tiny bit of practice, but once mastered, you will find yourself making them often for aperitivi hour. Grate cheese so that you have 2 Tablespoons per bite. If you are only doing two, you can use a non stick pan, but for more than that it’s easier to use a rimmed baking sheet lined with either parchment paper or silpat. Preheat oven to 350 degrees. Measure your cheese and lay on baking sheet and flatten to rounds of about 3 1/2 inches leaving space between each round. Place in oven and bake for about 2 minutes. Watch carefully, you want them to be golden, if they brown too much they become bitter. When done, remove from pan with a spatula and place on a plate to serve. Once you get the hang of it, and while the Frico are still warm, you can drape the finished rounds over a bowl or a rolling pin to create a shape as shown below. If you want to jazz up your Frico, you can add some fennel or ground black pepper, some cayenne if you want some kick, its really a matter of taste. Don’t be discouraged if the first one doesn’t work. Once you get the hang of it, they go really fast, in the oven AND into your tummy.

Mommy’s Christmas Party Cheddar Puffs. I didn’t know what else to call these. In my teen years, my parents would host a Christmas Party for their neighbors and friends a week before the holiday, a tradition I continued for years as an adult. There would be a lot of items served that we never saw on a regular basis (or any basis), Mama Leone Shrimp, rumaki, different kind of preparations on toothpicks, all very exotic stuff for a teenager. One items that would appear at the last minute were these puff appetizers. Mom would take a loaf of white bread, cut off the crusts, quarter the slices into triangles to make it more “party-like”, give the bread a quick toast in the oven, and finish them with all matters of whipped egg whites tossed with crab meat or cheddar cheese or clams and a dash of paprika. They would be popped under the broiler at the last minute to be served hot. I loved them. Here is the recipe: two egg whites whipped up, a dash of cream of tartar to stabilize them, and grated cheddar cheese folded in. I had some mushrooms in the fridge, so I filled them with the mixture, but truth be told, my mother’s 1965 version with white bread was much better. Sometimes, retro is just what you need. Here’s to mom on this Columbus Day Observance.

This is a great recipe for a spread or something more exotic (that comes later). When I a make my weekly visits to Chinatown, I always end up buying more mushrooms than I need. So there are always packages clogging up the veggie drawer in the fridge. Here is a really tasty and easy way to use them. The finished product can either be used immediately or can be frozen to reuse at a future date. MUSHROOM DUXELLES. What you need for 1 cup of duxelles are 8 ounces of mushrooms of any type or a combination thereof. An aside here–mushrooms generally come in 5 ounce packages so a couple of packages will suffice with a bit left over. Just use the whole package. You won’t go to Duxelles Jail, I promise. Also you will need 2-3 Tablespoons butter, a garlic clove, minced, 2 large shallots, minced (about 3 Tablespoons) and a Tablespoon of chopped parsley. Shallots are the traditional ingredient, but if you don’t have shallots, a small white onion or a few chopped scallions will work to the same quantity. See above comment re Duxelles jail. Now on to how to make. First, chop the mushrooms. I generally do this in the food processor with a few pulses, much easier. You need a fine chop, don’t go overboard and make mush, see photo below. Remove and set aside. Next, also in the food processor, chop the garlic and shallots. You want as fine a mince as you can get, again , see below. At medium heat, melt the butter in a skillet large enough to hold your ingredients, add the garlic and shallots and sweat, don’t brown. The best way to do this is to add some water to the pan with the butter and the garlic/shallot mixture. The water will boil away and while it does that, it will sweat the vegetables. Listen for a sizzle, the louder the sizzle, the closer you are to the right stage. Now add the mushrooms, another pinch of salt and pepper and cook down for about 10 minutes. The mushrooms have alot of water, you need to cook all that out. You want a dried finished product. Stir occasionally and scrape the bottom of pan to avoid burning the mushrooms. After 10 minutes or when mushrooms are dried (see below), add the parsley. Stir through and take off heat. Set aside to cool. At this point, the duxelles can be frozen if not used right away. I generally store in 2 Tablespoon servings in a freezer bag. Here are some great ways to eat. Idea 1: Mushroom crostini are a very popular snack to go with aperitivi in Tuscan cuisine. Just toast some baguette slices and top with duxelles. Idea 2: Seve to your vegetarian friends as mushroom fried rice. Why not, cauliflower fried rice is all the rage, and this is soooo much better! Idea 3: use as a filling for Sunday brunch omelets. Idea 4: thicken gravy to use with roast chicken or for whatever you may be making gravy (that Thanksgiving turkey comes to mind). And now for the mother of all uses. At the beginning of this post I promised you something exotic. As a topping for beef. But not just any beef, easy Beef Wellington. Remember those sheets of puff pastry we used to make straws the other day? Here is another use for them. Traditional Beef Wellington utilizes a large and costly cut of meat. Rather than buying the “chateaubriand”, buy individual filet mignons, one per serving. Cook in your traditional manner until the steaks are 1/2 done. Allow steaks to cool completely. You can do this hours even a day before serving. You need the beef cool because it will help the puff pastry puff and you don’t want to over cook the beef when it goes into the oven a second time. When ready to serve, preheat oven to 350. Melt some butter to top the Wellingtons. Lightly roll out a one of your squares, one for each serving. Place a tablespoon of duxelles on top of each steak and lay a square of pastry on top of all. You can fuss with wrapping if you like, but I promised easy. Place each Wellington on a parchment or silpat lined baking sheet and top with melted butter. If you are artsy, you can slice a design on top of the pastry but DO NOT CUT ALL THE WAY THROUGH! Also, if you have cooked your steak for different degrees of doneness for your guests, you can mark the Wellingtons with either their initials or R for rare, M for medium, or, God forgive me, W for well. Cook for about 20-25 minutes or until pastry is golden and cooked through. Pour yourself a glass of Gigondas, Chateauneuf-de-Pape, Cabernet, whatever you like. You’ve earned it. Your dinner will be gorgeous, easy to prepare, and you will look like a rock star. Bon Appetit!

Puff pastry squares are one of the easiest things to store in your freezer and make a special cocktail nibble. Once sold only in larger sheets, now, through the intersession of the marketing gods, 5 x 5 squares are now available for those mortals who need a quick idea for an aperativo. They can be used for a myriad of things, both savory and sweet. They can be cooked with a topping or without. What you use is limited only by the boundaries of your imagination and the part of the meal you are serving. I love using them to top pot pies. Those of you who follow this blog are familiar with my deficiency in dessert making but these are wonderful topped with just a bit of sugar and butter and served with a glass of fizz for a light meal ender. Here is a pre dinner idea. Sesame Cayenne Straws. You will need a puff pastry square, some melted butter to brush on the pastry, a sprinkling of cayenne pepper, black and white sesame seeds and pinch of salt. I like using the three colors only because, well, there are three colors. Preheat the oven to 350 degrees. While you wait, take a rimmed baking sheet and top with a piece of parchment paper or a silpat. Roll your square out a bit, keeping the shape as best you can. This is not an exact science. Your goal is to make the pastry a bit thinner and to get 8 or so straws per sheet. Top with the seeds, cayenne pepper and salt and press them into the pastry. Now with a knife or a ridged cutter make straws. You can either twist them or lay them flat on the pan. Bake for 5-7 minutes or until golden brown. Remove from oven and let rest a few minutes before serving. Place them in a serving something or other. Here I am using a crystal brandy snifter, but you could serve them in a paper cup and they would still be delicious. Open a bottle of wine and there you go. A beautiful, elegant bite which took all of 15 minutes to make.

The world’s easiest biscuits from one of my favorite web sites, thekitchn.com. 2 ingredients. Full Fat Greek Yogurt and Self Rising Flour. I love this recipe because the end product can be served either with savories or sweets. They work for breakfast, lunch, and dinner. Even that late night walk about snack. You can add things that you think will please everyone, here I used cheddar and a toasted nut and seed mix. Other ideas might be finely chopped dried fruits (like cranberries–Thanksgiving is coming, these would be perfect), fresh chopped herbs, other types of cheese (blue, parmigiano reggiano, asiago, etc), cooked diced bacon, the possibilities are only limited by your imagination. And if you don’t eat them right away, they can be frozen. Having a dinner party? these make a great do ahead prep, and everyone loves biscuits. They take a nanosecond to prepare and cook for about 15-20 minutes. Here is what you do. Preheat the oven to 400 degrees and line a rimmed baking sheet with either parchment paper or a silpat. If you are adding extras, put them into a large bowl with equal parts of flour and the yogurt. 1 cup of each will give you ~~4 biscuits, so use that as a guide for the quantity you want to make. Mix all well. Measure out ~~ 1/4 cup for each biscuit and drop onto the baking sheet. Pop into the oven and bake until slightly toasty on top. When done, remove from the oven and let cool for a few minutes. If you like, you can make them smaller (adjust your cooking time slightly) and serve as little sandwiches for a pre dinner nibble (savory) or post dinner nibble (sweet). Or just have them for breakfast with some butter and a good cup of coffee. Fresh biscuits. It’s what’s for breakfast, lunch, dinner, and dessert.

Taking a time out from posting nibbles to give you a recipe for all those end of season tomatoes that are still available. Most vendors now will bag the round or sometimes Roma tomatoes and sell in bulk. Really cheaply. At my market, 4 pounds for 5 dollars. So this is a fool proof idea for tomato sauce that can be made in bulk and frozen in baggies for the winter when the tomatoes are not really good and the jarred sauce is just too expensive. For this recipe which uses 4 pounds and will make roughly 6 cups of puree, you will need tomatoes, freezer quart sized baggies, a covered pot large enough to hold the raw tomatoes, a big bowl, a food mill, some wax or parchment paper (or a silpat if you have), and a cookie sheet. You really do need a food mill for this. You can use a blender, but the seeds will be incorporated into the finished product and make the puree bitter. No one likes bitter tomato sauce (or soup or Bloody Marys). No seasoning whatsoever, you will do that later when you actually put the puree to use. Quarter the tomatoes and put into the pot. The tomatoes will give off enough water as they steam so you do not need any additional liquid which would only dilute the puree. Cover and put on medium heat. Stir occasionally to make sure the tomatoes don’t stick to the bottom of the pot. They will melt down into kind of mush as shown. When done, place your food mill over the large bowl and mill the tomatoes in batches. Include the tomato water. Allow the puree to cool and put 2 cups into each baggie. Lay a piece of wax paper on a cookie sheet (so the baggies don’t stick) and then lay the baggies flat on top. Add another sheet of wax paper and repeat until all the puree is used. Place sheet into freezer. When the sauce has frozen, remove from the cookie sheet and place upright to store (doesn’t take up much freezer space that way). For extra protection, if you want, you can place the bags into a larger baggie. This puree can be used to make your favorite sauce, as a base for tomato soup, and for those boozy brunch Sundays, Bloody Mary mix. It keeps well and the taste of fresh tomatoes in January, when summer seems to be an eternity away, is bliss.

This Chili Pepper Jam recipe is drawn from DAVID ROCCO’S “LA DOLCE VITA” series. It is another use for all those peppers arriving at the farmer’s markets. And might be a good project for a rainy weekend. The end product will last for quite a while and has so many uses. First the recipe. These dimensions will yield roughly 4 cups of jam. I generally divide them into 4 x 1 cup jars. You will need 1 1/2 pounds of a mix mix of red and yellow bell peppers (roughly 4 peppers), 1/2 pound mix of spicy peppers, the milder spiced peppers like jalapeno will give you a milder finish-I use a mix of jalapeno, Serrano and habanero but it is a matter of taste, 2 cups apple cider vinegar, and 4 cups sugar. Two bits of advice before proceeding. Use rubber gloves to work with the peppers, and if you have one, use a food mill to puree the peppers. You can use a blender, the texture won’t be the same but it isn’t critical. Ok. Put on the gloves. Seed and halve all the peppers. Did I say to use gloves? Add them to a pot with the apple cider vinegar and cook for about 20 minutes or until the peppers are very soft. Remove the peppers, rinse out the pot and set the pot aside for later use. Put the peppers into a colander to drain and press out as much of the liquid as possible and discard it. Now puree the peppers either with a food mill or in a blender. If using a food mill, discard the skins. Don’t taste it at this point, it is very bitter and not very appealing. Be patient, the good part is coming. Return the pepper puree back to the pot and bring the heat up to medium. Add the sugar a bit at a time, stirring after each addition to dissolve until all the sugar has been used. Cook for about 30-40 minutes, stirring occasionally, until the peppers have a jelly like appearance. The the color of the resulting product will range from gold to garnet depending on the colors of peppers you use. Allow to cool and transfer to jars. Store at room temperature. Now, what to do with this yummy stuff? Top your buttered toast with it. Top your favorite cheese with it. Eat it with dark chocolate for dessert (a personal favorite). Do you top your bacon with syrup? Use this instead. You can use it to coat a pork tenderloin or chops or ribs for grilling. The uses are only limited by your imagination. And, if you make a lot of it, give some to your friends. Sharing is a good thing. One more thing. Don’t forget to wear the gloves.

Capers are not just for garnish you know. They have another, secret personality. Fry them. Yes, that’s right. They blossom like little flowers and are delicious. And you can use the cooking oil for a vinaigrette. Take a handful of capers and dry well on paper towels. Let air dry a few minutes while oil is heating. Use whatever oil you like, the little buds aren’t going to cook that long so smoke point isn’t a real issue. When the oil is hot enough(drop a breadcrumb into the oil, if it sizzles, it is hot enough), add a few capers at a time. Don’t add all at once, they will splatter and burn you. Also they will reduce the temperature of the oil too much and you won’t get a nice crunch on your finished product. As they cook, they will open. When they all look opened, scoop them out of the oil with a slotted spoon. Place on paper towels to drain. Repeat until all the capers are done. Serve. They go quick. Any leftovers? There’s always that garnish.

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Heavenly Halloumi and how to have it. What the heck, you ask, is halloumi? It is a goat-sheep’s milk cheese that has been brined. You can find it at stores that specialize in Middle Eastern products and better cheese markets (think Murray’s or Whole Foods). And it is divine. The best way to eat it is to drain and pat it dry, slice it, brown it on a non stick pan or grill, top it with a pepper jelly or a fig jelly or even honey, slice it into cubes, and skewer. You can even have slices for breakfast topped with syrup and maybe some nuts. Store uncooked leftovers in water until ready to use again. Cyprus is home to this cheese, so for the not so faint of heart, maybe a glass of arak or Pernod to go with it, but I just drink wine. Color optional.