The CIAs Top 10 Appetizer Recipes

BEEF SATAY WITH PEANUT SAUCE

Makes 68 appetizer servings

112 pounds beef flank steak

12 13 14 14

cup minced yellow onion cup ketchup cup soy sauce cup dark sesame oil

3 tablespoons brown sugar 6 cloves garlic, minced 4 teaspoons minced jalapeo Juice of 12 lime, plus wedges for garnish 1 tablespoon chili paste 2 teaspoons minced gingerroot 2 teaspoons salt
12

cup smooth peanut butter

Split the steak lengthwise and cut against the grain into thin strips. Whisk the onion, ketchup, soy sauce, sesame oil, brown sugar, garlic, jalapeo, lime juice, chili paste, gingerroot, and salt with 1 cup water in a glass bowl. Pour into a resealable plastic bag and add the steak. Close, squeeze several times to distribute the marinade, and refrigerate for 1 to 12 hours. Remove the beef from the marinade and thread lengthwise onto 16 skewers. Pour the marinade into a small saucepan and reserve. Prepare a grill for a hot fire. Grill the beef on the first side until browned, about 2 minutes. Turn over and grill to the desired doneness, about 2 minutes more for medium-rare. Bring the marinade to a full boil. Add the peanut butter and stir until smooth, thinning with water as necessary to give it a sauce-like consistency. Serve the beef satay with the sauce, garnished with the lime wedges.
Adapted from the CIAs Cooking at Home cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

FLAT BREAD WITH FIG PRESERVE, GOAT CHEESE, ARUGULA, AND TRUFFLE OIL
Serves 6

For the Preserves 1 tablespoon extra virgin olive oil 1 tablespoon chopped shallot 1 cup chopped dried figs 1 tablespoon chopped fresh rosemary
12 12

For the Dough 112 cups all-purpose flour 112 cups bread flour 1 cup water 1 teaspoon kosher salt or sea salt 2 tablespoon extra virgin olive oil, plus more for oiling the pan For the Topping 1 cup soft goat cheese 1 cup loosely packed baby arugula leaves 1 tablespoon white truffle oil

cup Marsala wine cup water, or as needed

To prepare the preserves: Warm the olive oil in a saucepan. Add the shallot and cook it over low heat until it sweats, about 2 minutes. Stir in the figs, rosemary, Marsala, and water. Simmer until the figs are very soft, about 20 minutes. (If there is too much water, continue to simmer until the right consistency is achieved. The preserve should be dense, but not too thick.) Allow the mixture to cool somewhat and transfer to a food processor. Process until it has the consistency of marmalade. (The preserves can be stored in the refrigerator if you make them ahead, but be sure to let them warm up to room temperature while preheating the oven.) To make the dough: Using an electric mixer or food processor, mix the two flours with the water, salt, and olive oil until a stiff dough forms, about 5 minutes on medium speed. The dough should be firm, smooth, and elastic. Divide the dough into six 4-ounce balls, set them on a lightly floured work surface about 2 inches apart, cover with a clean towel, and let rest for at least 30 minutes. Flour a work surface. Working with one ball of dough at a time, use the palm of your hand to flatten the dough. Use a rolling pin to roll it out as thin as possible (thinner than pizza), depending on how crunchy you like your flat bread. Sprinkle the dough with flour and set it aside. Roll out the remaining balls of dough in the same way and set them aside as well. Place a pizza stone in the cold oven (alternatively, oil a sheet pan and set it aside.) Preheat the oven to 450 degrees F. Place a piece of dough on the stone or baking sheet, and bake until the dough no longer sticks to the surface, about 2 minutes. (It is not fully baked at this point.) Remove and set aside. Repeat with the additional pieces of dough. When you are ready to serve, spread some of the preserve on top of the partially cooked dough, and top with some of the goat cheese. Place in a 450 degree F oven and bake until the cheese starts melting and the bottom of the flat bread is crispy, 1 to 2 minutes. Transfer each flat bread to a plate. Distribute some of the arugula leaves on top and drizzle with a few drops of the truffle oil. You can cut each flat bread into wedges, or serve them as whole, individual pies.
Adapted from the CIAs A Tavola cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

HEARTS OF ARTICHOKE SALAD

Makes 10 servings

2 lemons, halved 10 artichoke hearts, quartered, or 30 baby artichokes For the Dressing 1 cup olive oil
12

cup balsamic vinegar

Salt, as needed Ground white pepper, as needed

12

bunch flat-leaf parsley, leaves only, chopped

30 kalamata olives, pitted 1 red onion, sliced into thin rings or julienne 4 pounds plum tomatoes, peeled, seeded, and quartered

Squeeze the juice from the lemons into a large bowl. Add the lemon halves and about 4 cups cold water. Working with 1 artichoke at a time, cut the ends off the artichokes and trim off the outer leaves. Scoop out the chokes and quarter each heart. Put the heart pieces in the bowl of lemon (called acidulated) water to prevent discoloration. Simmer the artichoke hearts until tender, 8 to 12 minutes. Drain and let dry on paper towels while preparing the dressing. Whisk all the dressing ingredients in a bowl. Add the artichoke hearts, olives, onions, and tomatoes and toss to coat. Let the salad stand at room temperature for at least 30 minutes before serving.
Adapted from the CIAs Hors dOeuvre at Home cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

BLACK BEAN AND AVOCADO CROSTINI

Makes 8 servings

12 12 12

baguette, 10 inches long cup Garlic and Parsley Butter (recipe follows) cup Vidalia onion, 14-inch dice cup black beans, canned, drained tablespoons cilantro, chopped

2 plum tomatoes, 14-inch dice

34

112

1 teaspoon white wine vinegar 1 teaspoon salt, or to taste

12

teaspoon freshly ground black pepper, or as needed

2 Haas avocados 2 tablespoons lime juice 1 garlic clove, minced

14 18

teaspoon chile powder teaspoon ground cumin

16 cilantro or parsley leaves, washed

Preheat the oven to 400 degrees F. Slice the baguette into -inch-thick slices. Spread each slice with about tablespoon of the garlic butter. Toast in the oven for 5 to 7 minutes, or until the outside edges are golden brown. Reserve the toasts until needed. Combine the onion, tomato, black beans, cilantro, and vinegar. Season with salt and pepper. Peel and core one of the avocados and dice into 14-inch pieces. Combine the avocado with 1 tablespoon of the lime juice, garlic, chile powder, and cumin. Season with salt and pepper. Peel and core the remaining avocado. Slice each half across the meridian into 8 slices. Sprinkle the avocado with the rest of the lime juice to prevent oxidation. Spread 1 heaping teaspoon of the avocado mixture on each crostini. Top with 1 tablespoon of the black bean mixture. Garnish with an avocado slice and a cilantro leaf.
Adapted from the CIAs Gourmet Meals in Minutes cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

GARLIC AND PARSLEY BUTTER

Makes 2 cups

112 bunches parsley, stems removed 4 garlic cloves, roughly chopped 1 teaspoon salt, or as needed 1 pound butter, diced into small cubes, cold

Place the parsley, garlic, and salt in a food processor fitted with a blade attachment and pulse until evenly minced and well-blended. Add the cubed butter to the parsley-garlic mixture. Process, scraping down the sides as needed, until butter is softened and mixture is well-blended, about 6 to 7 minutes. The butter should be light green in color. The butter may be placed into a ramekin, or shaped into a log and rolled in plastic wrap. Refrigerate until ready for use. The butter can be held for at least a week in the refrigerator, or frozen for several weeks.
Adapted from the CIAs Gourmet Meals in Minutes cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

SOUPE LOIGNON GRATINE (ONION SOUP)

Serves 6

6 tablespoons unsalted butter 812 cups sweet onions, thinly sliced 4 garlic cloves, minced 2 teaspoons curry powder 112 cups Chablis 2 tablespoons all-purpose flour 8 cups cold beef stock Salt and pepper as needed Cayenne pepper as needed 12 toasted baguette slices, 14-inch thick 3 cups grated Gruyre cheese 1 teaspoon chopped parsley
Preheat the oven to 450 degrees F. Heat the butter on medium heat in a large, thick-bottomed pan. Add the onions and saut until theyre softened and a light caramel color, 20 to 25 minutes. Add the garlic and curry powder and continue to cook for another 2 minutes, until the spices release their oils and subsequent aroma. Add the Chablis and reduce until the wine is cooked dry, 18 to 20 minutes. Add the flour and cook for 2 more minutes. Take the pan off the heat and pour in the cold stock, stirring thoroughly to distribute the flour throughout the soup. Return the pan to the heat and bring to a boil; reduce the heat to low and simmer for 30 minutes. Season the soup as needed with salt, black pepper, and cayenne pepper. Ladle the soup into oven-safe bowls, and top with slices of toasted baguette covered with plenty of Gruyre. Place the soup into the oven or under a broiler and cook until its golden brown and bubbly, about 10 minutes. Sprinkle each bowl of soup with parsley and serve immediately.
Adapted from the CIAs Bistros and Brasseries cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

SOBA NOODLE SALAD

Makes 8 servings
12

pound soba noodles cup tamari soy sauce

2 tablespoons rice vinegar

14

2 teaspoons light miso 6 tablespoons sesame oil 212 tablespoons sesame seeds
12

teaspoon red pepper flakes

3 carrots, thinly sliced 1 bunch scallions, thinly sliced on the bias 2 cups snow peas, cut in 18-inch strips on the bias
12

teaspoon salt, or as needed

1 teaspoon freshly ground black pepper, or as needed

Cook the pasta in boiling salted water until al dente. Rinse with cold water, drain, and allow to dry slightly. To prepare the dressing, stir together the rice vinegar, soy sauce, and miso. Whisk in the sesame oil, sesame seeds, and red pepper flakes. Toss the carrots, scallions, and snow peas in the dressing. Pour the dressing over the pasta and adjust the seasoning with salt and pepper. The salad is ready to serve now, or it may be held, covered, under refrigeration.
Adapted from the CIAs Gourmet Meals in Minutes cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

NIOISE SALAD
Makes 4 servings

4 new red potatoes Salt

12 12

pound green beans cup julienned red onion

2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons capers, rinsed and chopped
12

cup vinaigrette

2 cups mixed greens One 12-ounce can tuna, drained and flaked 2 plum (Roma) tomatoes, peeled and quartered 2 large eggs, hard-boiled, peeled, and quartered 8 anchovy fillets 16 pitted nioise or kalamata olives

Place the potatoes in a saucepan with enough cold water to cover by 2 inches. Salt the water. Gradually bring the water to a simmer over medium heat. Cover and simmer until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain, cool under running water, and quarter the potatoes. Trim the ends of the green beans. Simmer in inch of water over medium heat until barely tender, 4 to 5 minutes. Drain and cool under running water. Toss together the green beans, potatoes, onion, parsley, and capers. Add the vinaigrette and toss. Arrange the greens on a platter. Place the tuna in the center. Arrange the bean and potato mixture around the tuna. Garnish the plate with the tomatoes, eggs, anchovies, and olives.
Adapted from the CIAs Cooking at Home cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

PALMIERS WITH PROSCIUTTO

Makes 36 pieces

1 sheet prepared puff pastry, thawed 6 tablespoons tomato paste 1 tablespoon water 5 ounces prosciutto, very thinly sliced (about 12 slices)
14

cup finely grated Parmesan cheese

On a lightly floured surface, roll the puff pastry sheet into a 9-inch square. Blend the tomato paste and water. Brush one side of the pastry with the tomato paste mixture. Lay the prosciutto slices over the tomato paste in a single layer, completely covering the puff pastry, then sprinkle with an even layer of the Parmesan cheese. Roll 2 sides of the pastry in toward the center until they meet (this is known as a palmier shape). Wrap the roll with plastic wrap and refrigerate until firm, at least 15 minutes. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Unwrap the puff pastry roll and slice it into 14-inch-thick slices with a serrated knife. Lay the slices on the prepared baking sheet about 1 inch apart. Place a second sheet of parchment paper on top of the palmiers to help them stay flat as they bake. (If the slices are no longer cool, you should chill them again to firm before baking.) Bake until light golden brown, 6 to 7 minutes. Remove the top sheet of parchment paper for the last few minutes of baking for a deeper brown color. Serve warm or at room temperature.
Adapted from the CIAs Baking at Home cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

SPANAKOPITA
Makes 12 spanakopita

1 tablespoon butter
14

cup minced shallots

1 tablespoon minced garlic 6 ounces spinach, cleaned and stems removed

12

teaspoon grated nutmeg teaspoons chopped dill cup crumbled feta cheese cup grated mozzarella cheese teaspoon salt

112
12 14 12

Pinch of ground black pepper 6 sheets phyllo dough

13

cup butter, melted

Melt the butter in a saut pan over medium heat until it starts to bubble. Add the shallots and garlic and sweat until translucent. Add the spinach, nutmeg, and dill and saut gently until the spinach is wilted, 1 to 2 minutes. Transfer the spinach mixture to a stainless-steel bowl and cool to room temperature. Add the cheeses and season with salt and pepper. Cover the filling and refrigerate until needed. Lay 1 sheet of phyllo dough on a cutting board. Brush lightly with melted butter. Place another sheet of phyllo dough directly onto the buttered sheet and brush it lightly with butter. Repeat for a third time. Cut the phyllo dough lengthwise into 6 even strips. Spoon 2 tablespoons spinach filling onto the bottom right corner of each strip. Fold the bottom right corner of a strip diagonally to the left side of the strip to create a triangle of dough encasing the filling. Fold the bottom left point of the dough up along the left side of the dough to seal in the filling. Fold the bottom left corner of the dough diagonally to the right side of the dough to form a triangle. Fold the bottom right point up along the right edge of the dough. Repeat until the end of the strip is reached and you have a triangle of layered phyllo dough with the filling wrapped inside. Repeat with each strip. Put the phyllo triangles on a parchment-lined sheet pan and brush each with melted butter. Bake in a preheated 400-degree F oven until golden brown, 15 to 20 minutes. Serve immediately.
Adapted from the CIAs Hors dOeuvre at Home cookbook. 2009 The Culinary Institute of America

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The CIAs Top 10 Appetizer Recipes

GOUGRES
Makes about 68 bite-size gougres

1 cup milk
12 12 12

cup (1 stick) butter teaspoon sugar teaspoon salt

1 cup bread flour 4 large eggs Pinch of cayenne

12

cup grated Gruyre cheese

Bring the milk, butter, sugar, and salt to a boil over medium heat, stirring constantly. Remove from the heat, add the flour all at once, and stir vigorously to combine. Return the pan to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to the bowl of a stand mixer and beat briefly on medium speed with a paddle attachment. Add the eggs two at a time, beating until smooth after each addition. Add the cayenne and cheese and mix until blended. Fill a pastry bag fitted with a medium plain tip and pipe 34-inch domes of batter onto parchment-lined sheet pans. Bake in a preheated 350-degree F oven until the pastries are puffed and golden brown, about 35 minutes. Note: For a drier and deeper blond pte choux, substitute an equal part of water for the milk. For a shiny finish, brush the pte choux with egg wash (1 egg whisked with 2 tablespoons water) prior to baking.
Adapted from the CIAs Hors dOeuvre at Home cookbook. 2009 The Culinary Institute of America

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