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Leite's Culinaria: Hors d'oeuvres and Appetizers

March 2007 Cook"book" of the Month: Leite's Culinaria. Please post your full-length reviews of recipes from the sections on hors d'oeuvres and appetizers here. Please mention the name of the recipe you are reviewing as well as any modifications you made to the recipe.

Leite's Culinaria: http://www.leitesculinaria.com/

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating.

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  1. I heartily recommend the Mahogany Wings recipe as a party appetizer. The flavoring is hoisin/teriyaki style...The wings were deliciously sticky and savory, well caramelized, and the recipe multiplies well.

    1 Reply
    1. re: celeste

      where is this recipe? i would like to try it. thank you.

    2. Do make the Cheddar Chive Gougeres! And try to resist "testing" one... you'll end up testing "just one more" and have to make another batch.
      http://www.leitesculinaria.com/recipe...

      Make sure it's the recipe by Tori Ritchie... there's another recipe on the site but it doesn't come out the same (mine were flatter and not as tasty).

      2 Replies
      1. re: leanneabe

        Thanks for the rec! Reading all the fervent reviews, I must add these to my to-make list. Do you take them straight out of the oven when done or do you leave in for an hour w/ door ajar? Does it matter?

        Is the other gougeres recipe you were referring to from Judy Rodgers of Zuni?
        http://www.leitesculinaria.com/recipe...

        1. re: Carb Lover

          If I'm serving them the day I make them, I'll take them out of the oven. If I'm going to store them for a day or so, I leave them in, oven off, door open, just to get them a little drier before storing.

          I don't know if the Zuni recipe is the one that didn't work for me. But I can tell you I've made Tori's recipe many times and she's never failed me!

      2. Caldo Verde (Portuguese Kale Soup) by John Villa, adapted by Irene Sax
        http://www.leitesculinaria.com/recipe...

        I made this last night and followed the recipe closely, although I substituted linguica for the chourico. The amounts called for worked perfectly, resulting in a soup w/ great balance and consistency. Recipe says it makes 6-8 servings but I’d say more like 8-10; it’s a big potful of hearty soup.

        I used good Spanish olive oil that gave it a slightly nutty undertone, russet potatoes, and organic kale. I really love kale, although I’ve mostly prepared it by wilting; it is really wonderful in soup. I pureed the onion, potato, sausage mixture w/ my immersion blender (alot easier than moving all the hot soup to a food processor) and intentionally left some chunks for textural interest.

        Overall, this has got to be one of my favorite soups of all time!! I love a good homemade soup and this one was so deeply comforting and distinctive while being very easy to put together. The lacey texture of the kale chiffonade against the creamy potato base was delightful. The sausage seasoning infused the entire soup and gave it a warm glow. While it had a homey character to it, I was surprised at how elegant it looked when plated (see photos below). The vibrant green, red, and golden colors made me immediately think “Christmas,” so I may have to add it to my Christmas menu this year. Served with some crusty bread, this made for a simple supper last night.

        Highly recommended for kale or soup enthusiasts!

        Photos:

         
         
        2 Replies
        1. re: Carb Lover

          "Overall, this has got to be one of my favorite soups of all time!!"- Wow! That's high praise! There's not much to it, so I might have to give it a try too- my husband loves chorizo.

          1. re: Carb Lover

            I also made this and it was great. I used wonderful chorizo and boy, does that flavor infuse the soup. Nothing like a good cured meat to eat with veggies. What I especially liked was the ease of this soup. It's hearty but doesn't take all day to cook.

             
          2. Carb Lover,

            For a really elegant look, remove the ribs form the leaves, roll up the leaves in a tight cigar shape, and cut crosswise into filament-thin slices. It's beautiful and a bit etheral.

            2 Replies
            1. re: David Leite

              Thanks, David. I tried to avoid the ribs while slicing down, but next time I'll actually remove all of them before chiffonading. I didn't think to roll up the leaves (like in a true chiffonade) before slicing, so I'll def. do that next time for more thin and even ribbons.

              Do you like the potato base pureed smooth or do you leave some chunks? I may have to try your Azorean kale and potato soup too...oh, and the chourico frittata looks great!

              1. re: Carb Lover

                CB--

                I love the puréed version. It's smoother, more luxurious. My version is actually a kale and bean soup, a rustic island dish. My mom made it all the time when I was growing up. I love it!

            2. I made the Stilton Pinwhells with Walnuts and Honey this weekend.

              http://www.leitesculinaria.com/recipe...

              They really make a great make-ahead elegant hors d'oeurves - you roll the stilton/cream cheese mixture in puff pastry, freeze the roll, then just slice off pieces and stick a piece of walnut on them before popping in the oven for 10 minutes. I drizzled lavender honey on them and a party full of people loved them.