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Martha Stewart’s Hors d’Oeuvres Handbook: Building Blocks; Layered and Stacked; & Wrapped, Rolled, Filled, Folded, and Stuffed (Chapters 1, 2, and 3)

JoanN Dec 1, 2007 03:50 AM

December 2007 Cookbooks of the Month, Martha Stewart’s Baking Handbook AND Martha Stewart’s Hors d’Oeuvres Handbook.

Please post your full-length reviews of recipes from Chapters 1, 2, and 3 here. Please mention the name of the recipe you are reviewing as well as any modifications you made to the recipe.

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. Rubee RE: JoanN Dec 6, 2007 09:14 PM

    Flour Tortilla Strips, p. 248

    Well, this is a 'recipe' in the book, so I have to report it. ; )

    Couldn't be easier or quicker - cut 6-8 inch flour tortillas in strips or wedges and then bake at 375 for 5-7 minutes. Less mess and sturdier and crunchier than when frying, which is what I've always done before. I didn't even salt them since I was serving them with a rich and flavorful dip. I made wedges and cut up the size I happened to have, which were burrito-sized flour tortillas. I served them with the Hot Crab Dip on p. 385.

    Hot Crab Dip
    http://www.chowhound.com/topics/46535...

     
    1. Rubee RE: JoanN Dec 28, 2007 04:03 PM

      Chorizo and Manchego Cheese Quesadillas, p. 259

      Simple, but really tasty combination of flavors in these quesadillas, and one I will make again. They cooked quickly, just enough to melt the cheese, and I like that for a party they can be kept warm in the oven. I didn't make the miniature flour tortillas from scratch, but used the other technique of cutting them out of a larger store-bought tortilla with a cookie cutter. She calls for grilling rounds of red onion, but at 1/8-inch thick, I thought that was a bit fiddly so just sauteed them quickly over very high heat. I used a cast iron pan to cook both these, and the sliced chorizo. The quesadillas are finished by layering very thin-sliced Manchego cheese, chorizo (I used Spanish chorizo from D'Artagnan), chives, and another layer of cheese. We liked these so much that the next night we used the same ingredients and made more quesadillas; this time, full-size ones. I served them with the guacamole on p. 399.

       
       
       
      1 Reply
      1. re: Rubee
        m
        morebubbles RE: Rubee Dec 29, 2007 12:23 PM

        These look tremendous. I saw them & it did look like something quite doable. Great presentation & photos, thanks for sharing, Rubee.

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