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Cook-Along Recipes

Cook-Along: Appetizers & Canapés

20 lessons · 2 quizzes · Certificate of completion · Chef Eric Arrouzé

Canapés, verrines and starters for entertaining, demonstrated by Chef Eric Arrouzé — with the ingredients for each and a link to the full recipe.

Course content

  1. Starters
    1. Asian-style Tuna Tartare with Avocado and Shiitakes
    2. Avocado and Shrimps with Cocktail Sauce
    3. Beef Carpaccio
    4. Beef Sashimi
    5. Cherry Tomato Salsa
    6. Chicken Liver Pâté
    7. Cilantro Tuna Loaf Cake
    8. Dungeness Crab Potato Salad
    9. Egg Mayonnaise
    10. Eggs Mimosa
    11. Quiz Starters — Checkpoint
    12. Fresh Radishes with Butter and Salt
    13. Lime Cured Salmon with Dill Marinade
    14. Oysters with White Wine Sabayon Au Gratin
    15. Pâté de Campagne
    16. Salmon Tartare Caramelized Onions
    17. Seared Foie Gras Port Wine Sauce
    18. Shrimp Tomato Goat Cheese Aspic
    19. Steak Tartare
    20. Vegetables à la Grecque
  2. Quiz Cook-Along: Appetizers & Canapés — Final Exam

Cook it: recipes for this course

Crab Canapés with CuminRecipeCrab Canapés with Cumin: Seafood Appetizer on Pita PointsBeef Tenderloin Potato CanapésRecipeBeef Tenderloin Potato CanapésProsciutto Canapés With Cornichon SkewersRecipeProsciutto Canapés with Cornichon Skewers: Easy AppetizerSmoked Salmon Canapés with DillRecipeSmoked Salmon Canapés with Dill
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