The Chef's Gallery celebrates the holidays with easy hors d'ouevres
November 05, 2009 17:37 PM
This morning, Suzanne Schilling from The Chef's Gallery showed us how to make some super simple appetizers for the upcoming holiday celebrations.
For more information on The Chef's Gallery, their events, and cooking classes, visit www.thechefsgallery.com.
Italian Fresh Fennel Salsa with Plantain Chips
Makes 2 cups
Salsa
1 cup oven reduced tomatoes, diced
¼ cup oven roasted fennel, chopped
¾ cup pitted green olives without pimento, chopped
2 tbsp red onion, diced
2 tbsp fresh Italian parsley, diced
1 tbsp capers, diced
Zest of 1 whole lemon
2 tbsp fresh lemon juice
1 tbsp olive oil
Plantain Chips
2 large green unripe Plantains
Vegetable oil
To make the salsa: To oven reduce the tomatoes, cut small roma tomatoes in half. Place them cut side up on a sheet pan and drizzle with olive oil and balsamic vinegar. Cook in a 200* oven for 3-4 rhus or until they have shriveled but not dried.
To oven roast the fennel, cut off the tops and use as a garnish. Cut the fennel bulb in half and remove the V-shaped core. Cut the remaining bulb into strips. Place on a sheet pan and toss with olive oil. Roast the fennel at 450* for 5-10 minutes or until the strips have browned and caramelized.
Mix all of the ingredients together and allow the salsa to sit for 1-2 hrs for the flavors to blend. (The salsa may be made several days in advance. Allow it to come to room temp before serving). Garnish with the fennel fronds.
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- Tune in this Saturday from 8-10am for KARE 11 Saturday's annual holiday cooking show
- Cooking Up the Neely's Down Home Thanksgiving Turkey
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