MTPR

Two Canapés: Improvising Your Appetizers

Dec 28, 2014

Wild salmon canapé , by Chef Kevin Doherty of Boston.
Credit Forthepeople1969

Greg shares his recent successful improvisation of two appetizers, or canapés, which he accomplished with some basic know-how and the ingredients in his freezer and cupboard. If you know how to make pâte à choux (cream puff) dough, a Mornay sauce, and blanched greens, you, too, can carry off these hors d'oeuvres with the panache of A Food Guy. Or, as Jon would recommend, just improvise your own. To make Greg's versions, in addition to the elements above, find a baguette, several types of cheese, garlic, shallots and olive oil, clams or ham, and a baking sheet.

Greg adds brief instructions for making gougères, or cheese puffs.

(Broadcast: "The Food Guys," 12/28/14. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)