Wednesday, July 30, 2008

Antipasti in Italy

Typically, antipasti offer a selection of seasonal, local, and regional small foods. Sardines, shellfish, and anchovy dishes are favoured in southern Italy; cured meats, like salami and prosciutto are a specialty of the north. Usually served at room temperature, antipasti are a prelude to a lengthy and enjoyable meal: their main function is to stimulate your taste buds and accompany your first sip of wine. Steamed greens seasoned with vinaigrette and garllic are popular antipasti. Vibrant pepper salads and marinated mushroom dishes are very typical as well as crunchy bruschetta and crostini. Indulge!

Wednesday, July 16, 2008


Appetizers, hor's d'oeuvres, small food, tapas, canapes, antipasti, mezze, amusebouche - these are all colourful names for the same thing: tiny bites of food that delight the mouth and whet the appetite. For the adventurous foodie who wishes to experiment on a variety of culinary gems, this is a fabulous way to satiate themselves. For the diner who is health conscious or on a smaller budget, small food is a welcome trend. It's also an innovative way for chefs to showcase their originality or to highlight seasonal, regional or cultural specialties. If you're wanting to host your own tapas party at home, here are some ideas: (since there are no set rules with small food, let your imagination and creativity soar!)
Ideas for West Coast Tapas:
Spicy Seafood Salad
Crab Claws in Black Bean Sauce
Barbecued Salmon Cheeks
Seaweed Salad with Asian Dressing
West Coast Fried Rice
Crostini topped with Sliced Marinated Steak
Steamed Fiddleheads
West Coast Clam Chowder
Seared Ahi Tuna with Citrus Sauce
Savoury Onion Tart
Fragrant Seaweed Soup