appetizers Archives - Mind in the Butter

My gorgeous dad, mom, sister and brother!

It’s that time of year again…Tofino Time! The whole family made the great trek West and North to beautiful British Columbia for our week long family holiday filled with foraging and fishing adventures. My trip in particular took a whopping 16 hours…grrr…so admittedly it’s taken the past few days to get into vacation mode, but I’m in it! I’m in vacation mode….weeee!

For those of you who know my family, food and cooking are the main features of any FFV (Fowler Family Vacation). So to get my inspirational juices flowing for the week ahead, I looked back on last year’s postings. I had just started up the bloggy and I had so much fun documenting all of our delicious meals and the hilarious adventures that got the food to the table. Here are a few of our 2012 highlights; I can’t wait to share this week’s culinary delights!

Mom’s bangin’ Smoked Salmon and Clam Chowder from Clamming Leads to Clam Chowder

This video pretty much sums up the Fowler Family:

One of my all time favorites Chanterelle and Goat Cheese Tart from What’d you do with all those Chanterelles?

And finally, the kind of epic, kind of a fail “Shumai.” I’ve gotten a bit better, but here’s the original Crab and Shrimp Shumai:

…because everyone has a food model handy.

In order to understand the above picture, you need to understand my family around Christmas time. We’re Jewish, with a Catholic dad. This means– thankfully–we are not subjected to the Chinese Food + TBS movie on Christmas Eve cliché, but we’re not exactly celebrating Jesus’ birthday either. So, naturally, we do as any other family in a similar situation does… put on a series of elaborate Christmas dinners, where the five of us take an imaginary adventure to some other time/place in bizarre costumes and toast to each other with bad accents, acting in line with offensive and/or inaccurate stereotypes. (Some gems from years past are below).

This year, I was passed the baton and was charged with taking my family on a culinary journey on Christmas Eve. Equipped with a sous-chef (my little brother), I, Frau Lulu, countess of a small Swiss village, served my esteemed guests an elaborate four-course meal in my modest country home. First on the menu, presented above ever so elegantly by one of my guests, the internationally recognized singer-model Ze Frau Emilie, was the amuse-bouche: polenta discs with garlic shrimp, marinara sauce and goat cheese.

Serves about 14 discs, 2-3 per person

1 tube pre-cooked polenta (in the pasta aisle)
12 shrimp, raw, de-shelled and de-veined
garlic
marinara sauce, preferably homemade
goat cheese
S/P
Italian seasoning

1) slice the polenta into about 12-14 even slices. Season them each with S/P and Italian seasoning

2) heat a large skillet with olive oil to medium-high heat and saute the polenta. About 10 mins

3) While polenta cooks, heat another skillet. Mix shrimp with 2 T olive oil and 3 crushed garlic cloves in a small bowl. Season with S/P and place gently into skillet. Once the shrimp hit the pan, do not flip them for 2 minutes to ensure they get good color. Turn off heat once they are pink and seared.

4) Once the polenta are crispy, place them on a large ungreased cookie sheet. Place 1 shrimp on each polenta disc, then add 1 teaspoon of marinara. Crumble an ample amount of goat cheese on top of each disk.

5) place in the oven and broil for about 5 minutes. Watch constantly to make sure nothing burns.

6) wait about 5 minutes before transferring to a pretty plate. Serve and enjoy!

Here are some of those gems mentioned above:

Disco Christmas 2010

“Arabian Nights”…yea, this happened too. Christmas 2011

appetizers

Tofino Time: 2012 Foragers and Fishermens’ Mashup!

This video pretty much sums up the Fowler Family:

A serious bouche-amuser: Crispy Polenta and Garlic Shrimp