Tag Vegetarian Tapas

Parties That Cook Indian Summer Tapas Recipe: Crispy Vegetable Samosas

Summer is officially in full swing. Fill your days with trips to the beach, lazy days (or songs), sunny skies, new adventures and, of course, lots of cooking! This July, Parties That Cook is offering an Indian Summer Tapas cooking class. And this week, we’re featuring one of the recipes from the class’ small plates menu.

Crispy Vegetable Samosas with Mint Jalapeno Chutney
This recipe can also be found in our Appetizer Recipe Library!

1 medium russet potato
1 Tablespoon ghee or vegetable oil
1/4 teaspoon asafetida powder
2 teaspoons mustard seeds
1 cup cooked peas
2 jalapenos, seeded and chopped
1 1/2 teaspoons kosher salt
1 teaspoon garam masala
3 Tablespoons cilantro leaves, chopped
24 won ton wrappers

Sheet pan dusted with cornstarch
4-6 cups canola oil for frying

1 shallot, peeled, root end removed
1/2 yellow pepper, seeded
1 bunch cilantro leaves
1/2 bunch mint leaves
1 jalapeno, seeded
1 Tablespoon fresh ginger, grated
2 teaspoons lime juice
1 clove garlic
1/2 cup yogurt
3 Tablespoons water
1 1/4 teaspoons kosher salt
1 teaspoon sugar

Make Filling: Peel potato and dice into 1/4-inch cubes. Blanch in boiling water for 1-2 minutes, or until tender but still firm. Drain and set aside. Heat the ghee or oil in a skillet and add the potatoes, asafetida powder, mustard seeds, peas, jalapenos and salt. Stir well over moderate heat for 2 minutes. Cover pan, reduce heat and cook gently for 7 minutes. Remove from heat and add the garam masala and chopped cilantro. Cool in refrigerator for a few minutes.

Assemble Samosas: Put 6 won ton wrappers on a dry surface and brush lightly with water, focusing on edges. (Leave remaining wrappers in package, covered with a damp towel to prevent drying.) Mound about 2 teaspoons of filling in the center of each wrapper. Fold one point over to meet the other to form a triangle. Press edges together to seal. Place on a tray dusted lightly with cornstarch. Repeat process with remaining wrappers.

Fry Samosas: In a large frying pan, add 4 cups canola oil and heat to 360°F. Working in batches, fry samosas until golden brown, about 1 minute per side. Using tongs, transfer samosas to cooling rack over a sheet pan.

Blend Chutney: Blend all ingredients in a blender until smooth. Pour chutney into a small bowl.Serve: Serve samosas on a platter with chutney.

Makes 24

Parties That Cook Vegetarian Recipe: Polenta Toasts with Red Bell Pepper Pesto and Goat Cheese

Have you ever wanted to be one of the “cool kids”? It’s OK to admit, we can’t all have been Cheerios at McKinley. There’s still time to make the transition, even for those no longer in school. The IT thing to try right now: Vegetarian Food. Parties That Cook is here to help with this recipe for delicious Polenta Toasts with Red Bell Pepper Pesto and Goat Cheese that will give you a whole new view of vegetarian food!

Polenta Toasts with Red Bell Pepper Pesto and Goat Cheese
This recipe can also be found in our Appetizer Recipe Library!



Canola oil for oiling sheet pan and frying
7 cups milk
2 3/4 teaspoons kosher salt
2 Tablespoons unsalted butter
2 1/2 cups polenta (coarse cornmeal)

Red Bell Pepper Pesto:
2 red bell peppers
1 chipotle chile in adobo sauce, seeds removed and chopped
1/4 cup smoked almonds
2 large cloves garlic
3 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice plus 1/4 teaspoon lemon zest
2 Tablespoons freshly grated Parmesan cheese
1 teaspoon kosher salt

7 ounces goat cheese
1 Tablespoon milk or cream
Thyme sprigs for garnish

Polenta: Lightly oil a rimmed baking sheet. Combine milk, salt and butter in a large heavy saucepan. Bring to a boil. Gradually add the polenta, whisking until smooth. Reduce heat to low. Cook the polenta until it is creamy and thick, stirring frequently, about 5 minutes. Pour out onto oiled sheet, spread evenly so that it is very smooth and flat. Let cool to room temperature.

Red Bell Pepper Pesto: Roast the pepper over a stovetop flame until blackened (or broil in the oven until blackened). Transfer to a paper bag for 5 minutes to steam then peel off the charred skin and remove seeds and stem. In a food processor, blend the peppers, chipotle, almonds, garlic, oil, lemon juice and zest, Parmesan and salt until very smooth.

Grilled Polenta: Using a wet, 2 inch round cookie cutter, cut out polenta circles. Heat canola oil in a large non-stick grill pan or griddle. Cook polenta on one side until golden then flip and cook on the other side. Transfer finished circles to a serving platter.

To Serve: Mix the goat cheese, milk and thyme with a fork. Spoon goat cheese into a pastry bag fitted with a star tip. Put a dollop of the pesto onto each polenta circle. Pipe a rosette of goat cheese in the center. Garnish with thyme sprig and serve.

Makes 24 Polenta Toasts

Want to try something new, eat delicious food, and learn a few new cooking techniques in the process? Then be sure to check out our first ever Vegetarian Tapas Cooking Class on March 1, 2011! Vegetarian International Tapas (similar to the one above) are on the evening’s menu, though you don’t actually have to be a vegetarian to attend. After this class, you may just be inspired to try Source, a Vegetarian and Vegan restaurant with a much-anticipated opening in San Francisco on March 2.