"hors doeuvres" news and stories

Photo: Ataradrac, Flickr.

In an ode to the regal chanterelle mushroom, Flickr user Atadarac swapped in yellow chanterelles for tomatoes in a dish seemingly inspired by the crusty simplicity of bruschetta. Boasts photographer and cook Sarah, "This was so simple and easy, but my husband summed the taste up when he said, 'Wow. This tastes like something you'd get at a really expensive restaurant.' " In truth, we suspect this has something to do with the usage -- and unadorned presentation -- of high-quality ingredients, popularized by celebrity chefs du jour like Mario Batali and Tom Colicchio.

Find this recipe and more at Sarah's farmers'-market-friendly blog, Winnipeg Eats.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Photo: No Recipes.

Hummus is one of those delicious foods that just aren't so pretty. A monochromatic beige dip made of chickpeas and tahini, it's often served straight from a plastic tub, its edible vessel a similarly hued slice of pita bread.

But such is not the case for Marc from No Recipes. Inspired by what we can only imagine was a very delicious and colorful trip through Tel Aviv, Marc decided he was going to make hummus that was not only full of flavor -- it was going to be beautiful too.

His homemade hummus, shown here, is drizzled with golden olive oil (which he allowed to collect inside the dip's swirls) and garnished with glaringly green parsley and a dash of paprika.

As if this hummus could be any more appealing, he eventually topped it off with caramelized onions.

[Via No Recipes]

Ro*Tel's Queso Dip Recipe. Photo: ConAgra Foods

"What the hell is that?" is the first question many non-Texans ask when they see the goopy Southwestern cheese dip chile con queso (queso for short and pronounced "kay-so"). The prevalent and heralded form of queso is a mixture of Velveeta and Ro*Tel canned tomatoes and chiles. It's usually orange, flecked with red and green chiles, and a crust forms when the dip begins to cool. At the risk of being run out of town: What's so good about that?

When queried, this writer's wife, a Texas native, her relatives and friends answer along the lines of "it's just so good!" Queso is good; so is cow's brains. Queso is creamy and spicy and won't run off a tortilla chip like other salsas. Crucial to understanding the dip is the facility with which it is prepared. Ready in five minutes, it's a fiesta favorite. Are there Texans at a party you're hosting? Whip out the queso and welcome the adulation. "It's just so good!"

Another reason is Lone Star pride. "Texans have a special place in their hearts for queso and Ro*Tel. Both originated in the state," says Mike Locascio, vice president and general manager at ConAgra Foods, Ro*Tel's manufacturer.

Dates wrapped with bacon and stuffed with fontina. Photo: Brown Eyed Baker.

Fontina-stuffed, bacon-wrapped dates. The description alone is enough to make one's mouth water.

It is probably a safe assessment to say that if you want to make everyone in the room like you (aside from vegetarians, of couse), this is exactly the kind of hors d'oeuvre you make for a party. And according to the Brown Eyed Baker, who made these, we're right. "This is quite possibly the most amazing appetizer I have ever made," she wrote. "I have never seen anything gobbled up by a crowd so quickly."

While this particular combination of fruit, cheese and meat is nothing short of culinary genius, let's be honest here: No matter what had been wrapped in that perfectly pink bacon, we'd have eaten it -- wouldn't you?

[Via Brown Eyed Baker]

Shrimp cocktail. Photo: No Recipes.

While shrimp is delicious on its own, deep-fried or sautéed with pasta and butter, it it seems to pack the most flavor -- and color -- when served as part of the classic shrimp cocktail.

Pleasing to the eyes as well as the palate, this single shellfish from No Recipes is dipped in an Asian-inspired twist on the staid red cocktail sauce, combining the usual fresh tomatoes and tomato sauce with Thai sweet chili and fish sauces, lime juice and wasabi. It sounds so good, we're tempted to try to pluck the perfectly pink crustacean straight off the screen.

[Via No Recipes]