TEDxManhattan Viewing Party Menu Suggestions: Part 9

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As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Annemarie’s Canapes

Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts and TEDxManhattan speaker Annemarie Colbin generously offered a wide array of finger foods when we asked our speakers for menu suggestions for TEDxManhattan viewing parties.

Today she shares 3 more recipes from her book The Natural Gourmet: Baked Garlic on Pita Toasts, Daikon Radish Canapé, and Celery Stuffed with Green Bean and Walnut Paté.

Baked Garlic on Pita Toasts
from Annemarie Colbin’s The Natural Gourmet

Serves 4 to 6

Annemarie says: “If you have never tried baked garlic, you are in for a real treat. This is participatory eating, with each guest squeezing the softened, mild garlic cloves out of their skins onto the pita toasts. Sometimes I put tiny bowls of sea salt and extra-virgin olive oil nearby, for a sprinkle and a drop. You can also squeeze all the garlic cloves into a bowl yourself, season to taste, and spread onto crackers or toast, which you heat before serving.”

1 head garlic
extra-virgin olive oil to taste
3 whole wheat pita breads
sea salt to taste

Preheat the oven to 400° F.
Slice the top of the garlic head evenly, cutting of a thin slice of the cloves themselves. Leave the root end intact. Do not peel. Place the garlic head in a baking pan and drizzle about ½ tablespoon of the oil over it. Bake for 30 minutes. After approximately 15 minutes, drizzle about another ½ T oil over the garlic to keep it moist. (You should use a total of about 1 T or less.)
To prepare the pita toasts, split each pita into 2 disks, then stack the disks on top of each other and cut into quarters. Spread them on a baking sheet and place in the oven with the garlic. Bake for 4 minutes, or until crisp.
Serve the toasts and garlic together. Season with salt if desired and a few drops of oil.

Daikon Radish Canapé
from Annemarie Colbin’s The Natural Gourmet

Makes about 36 canapés

Annemarie says: “These have become standard fare in almost every party we do at the school. The secret of their appeal is that the sharp taste of the raw daikon provides a tangy contrast to the salty, rich tahini topping. While either flavor alone may be too strong, the two together are a perfect blend. Black olive paste, available in Italian delis, also makes a nice topping.”

5 tablespoons tahini
1 T miso, preferably light red barley or brown rice
2 T water
1 large daikon radish, about 8 to 10 inches long
15 to 20 Kalamata olives, pitted and halved

In a small bowl, mix the tahini, miso, and water together until smooth.
Scrub the daikon and slice it into ¼-inch circles. You should have 30 to 40 slices.
Place a small amount (about ½ tsp) of the tahini/miso mixture in the middle of each daikon circle and place an olive half on top. Arrange the circles on a serving plate and serve.

Celery Stuffed with Green Bean and Walnut Paté
from Annemarie Colbin’s The Natural Gourmet

Serves 4 to 6.

Annemarie says: “A tasty dairy-free variation on conventional cheese-stuffed vegetables, these may be made up to 3 hours in advance. Once again, make sure to adjust the spiciness to your taste.”

¼ pound green beans
1 small onion
1 T unrefined sesame oil
¼ tsp sea salt, or to taste
½ c walnuts
½ T white miso or 1 tsp lemon juice
freshly ground black pepper to taste
6 stalks celery
carrot or red pepper matchsticks for garnish
capers for garnish

Wash the green beans and snap off the tips. In a medium saucepan over low heat, steam the green beans, covered, in ½ inch of water until tender, about 10 to 12 minutes. Drain. Set aside.
Meanwhile, slice the onion thinly. You should have about ½ cup. Heat the oil in a skillet over medium heat. Add the onions and sauté for 3 minutes. Add the sea salt, reduce heat, and cook, covered, for 5 to 7 minutes, or until soft. Uncover, raise the heat to high, and cook for about 10 to 15 minutes, or until well browned, stirring often.
Grind the walnuts in a food processor. Add the cooked green beans and onions and process until thoroughly blended. Add the miso or lemon juice and the pepper and process for a few seconds longer, or until blended. Taste and adjust the seasoning. Transfer to a bowl.
Cut the celery ribs into 2-inch pieces and fill each piece with the paté. Garnish with a carrot or red pepper matchstick and a caper and serve.

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