STARTERS and SMALL PLATES

Back in the 1970's, The Vegetarian Epicure arrived in local bookstores. In Berkeley, Bill and I were on a budget, so vegetarian meals were the norm. This recipe is my take on the "Mushrooms Berkeley" recipe in the book. Cooked in red wine, the mushrooms braise until they are dark and decadent.

These easy, cheesy muffins are like a biscuit, but baked in a muffin tin. They are great with soup, stews and breakfast eggs.

This savory tart can be cut into 8 small wedges for an appetizer or 6 larger pieces as a first course served on a bed of tender greens. The tart may be served warm or at room temperature and can easily be reheated.

This cocktail is a riff on a Sherry cocktail from the late 1800's. Delicious for sipping in the afternoon, with less buzz then a spirits cocktail. If you don't happen to have our ROX, try an amontillado Sherry.

Mussels are very popular all along the Riviera. These tasty stuffed versions can be plated and served as a formal first course or placed on platters and offered as part of an appetizer buffet.

The Spanish word tortilla translates as a “flat, round cake”. In Spain, a tortilla is basically a flat round omelet, with many different filling variations, cooked to a perfect golden brown. Cut into wedges and served at room temperature, a tortilla makes an enticing appetizer or tapa.

In Parisian bistros, a tart like this is commonly available for lunch or light supper. This is thinner than a quiche and has more vegetables and cheese. Serve with a butter lettuce salad and a glass of dry rosè.

Steamed mussels are a great food for a party. Once you get the mussels washed, the stock ready and the rouille made, steaming the mussels is fast and easy. You can cook them in batches though out the party, reusing the stock each time. Setting this up outside on a portable cooktop is fun for a summer gathering.