Appetizers
Instead of the same-old-same-old vegetable tray, try this version. Get pencil-thin asparagus and tender green beans, known as haricot verts, or at least small regular green beans. Courtesy of Louisiana Cookin' Magazine.
Courtesy of Louisiana Cookin' Magazine.
Courtesy of Louisiana Cookin' Magazine.
from Marcelle Bienvenu’s You’re Invited. Courtesy of Louisiana Cookin' Magazine.
From Zeus Café. Courtesy of Louisiana Cookin' Magazine.
For an appetizer, Arnaud’s has twisted stuffed mushrooms, an old favorite, into something new and delectable:
There is rarely a mushroom left when the appetizers are presented. Not only are they very simple to prepare, they are an excellent crowd offering. Considering
allergies and diets, Mushrooms Veronique is high in protein and uses no shellfish, fin fish, meat, or nuts—the usual food allergy and diet-averse ingredients.
Courtesy of Louisiana Cooking
Any kind of olive can be used to make tapenade, but a mixture of good olives adds depth of flavor in this delicious spread. Try the mixed olives from olive bars found in many markets or make your own mix with kalamatas, green, California black, and niçoise. Courtesy of Louisiana Cookin' Magazine.
Courtesy of Louisiana Cookin' Magazine.
This Old World delicacy was brought here from Italy. The simple dish combines ingredients that develop an indescribable flavor. Try Panzanella as an hors d’oeuvre or as a garnish for any Italian or Southwestern dish. White Oak Plantation, Baton Rouge, LA. Courtesy of Louisiana Cookin' Magazine.
Louisiana Culinary Institute, New Orleans, LA. Courtesy of Louisiana Cookin' Magazine.
from Holly Clegg’s Trim & Terrific. Courtesy of Louisiana Cookin' Magazine.
