Tuesday, May 20, 2008
I've been cooking roughly since I was a child. I didn't always like to cook, but it was a necessity to stay alive, so I did it.
Even when I had my own children, I wasn't in the least bit thrilled about making baby food or fish sticks. So, it really wasn't until the kids were teenagers that I began to enjoy cooking. It was gradual at first, but by the time both kids were gone & living on their own, I was starting a new relationship with cooking that involved nothing but love.
We have three very close *couple friends* who are also enthusiastic about gourmet cooking and the art of fine dining. Once a month, one of us would have dinner for the group and often we'd eat outside, if the weather allowed. Each of us wanted to wow the others and it was always fun to see what everyone would come up with. Oh, the fabulous meals we had!
Whoever was doing all the cooking, did so on their own and the other couples would select outstanding wines to bring. Believe me, we have had some amazing wines with our meals. One night, when I had made Bloody Mary Steaks w/ Sun Dried Tomato & Horseradish Butter, one friend brought several bottles of Vampire wine. I think it was a Cabernet, but not for certain. It was the perfect accompaniment to the steaks. I will put that recipe up for you sometime in the near future and you will love it. As we've all gotten older, two of the three couples spend half the year at their second homes and the other half here, so we aren't able to have dinners like we used to, which is sad.
Mr. Snooty has started cooking as well, which has added an entirely new twist to our lives, but I'm loving it! I'm not sure that he will ever let me photograph him cooking, but I promise you I will get you his recipe for pan-fried steak. It's the best flavor ever.
So, let's get started with today's recipe, shall we? This is one of my all-time favorite appetizer recipes.
Feta Confetti or Feta Relish:
1 Large Green Bell Pepper, diced
1 Large Red Bell Pepper, diced
1 Large Yellow Bell Pepper, diced
1 Large Orange Bell Pepper, diced
1 Large Red Onion, diced
1 Bunch Fresh Cilantro, finely chopped
4 Fresh Cloves Garlic, minced
4 Tablespoons of Garlic Flavored Olive Oil (or plain can be used)
10 Ounces of Crumbled Feta Cheese
Salt & Pepper, to taste
1. Finely dice all the bell peppers, the onion, the garlic, and the cilantro and combine in a bowl.
2. Add olive oil and stir, making sure the mixture is well coated.
3. Add Feta last, stirring in the bell pepper mixture carefully, so as to not liquefy cheese.
4. Add salt & pepper, to taste.
5. Refrigerate at least 2 hours and serve with crackers.
This recipe can also be used as a topping for on fish or chicken as well as using it tossed into pasta. It could also be used as a stuffing for various meats and vegetables. Goat cheese could also be used. (Yuck! But, it's okay if someone else uses it, as long as I'm not invited.)