There’s an app for that

There’s an app for that

It happens all the time: We go to a nice restaurant and begin our meal with an appetizer that is simply amazing.

And then the rest of the meal fails to live up to it.

Maybe chefs try harder with appetizers. Maybe appetizers are where restaurants feel free to experiment with new ideas. Maybe restaurants concentrate on appetizers because they bring in more profit, relative to cost, than entrées.

Or maybe appetizers just catch us diners unaware. They are usually the first thing we eat at a restaurant, so we are impressed by how good they are. While the other dishes may be just as well-crafted, they don’t hit us with that same element of surprise.

Personally, I think appetizers are just better than entrées. It’s a simple, irrefutable fact, like breakfast is better than dinner.

To test my theory, I made five appetizers that span the spectrum from hors d’oeuvre to first course. And I was right. They are better than entrées.

The first one actually could be served in larger portions as a main course, but the restaurant where I first encountered it — the legendary the Frog and the Redneck in Richmond, Virginia — made it an appetizer. It’s all a matter of perspective.

I’m calling it grits risotto, because it cooks grits the same way you’d cook risotto. And while there are subtle differences between grits and cornmeal, basically what you are doing is making polenta.

In fact, that’s what I did; I used cornmeal instead of grits because it’s what I had on hand. To this, I added sausage and a healthy amount of shiitake mushrooms sautéed with garlic and shallots, and finished with chicken stock and butter and parmesan cheese.

It takes some effort. It’s worth it. Oh, how it’s worth it.

On the other hand, grapes rolled in goat cheese was the easiest app I made, and perhaps the most intriguing.

You take seedless grapes and coat them in a thin layer of soft goat cheese, which you then roll in a mixture of toasted walnuts and chopped chives.

That’s all there is to it, but its simplicity belies its well-balanced and complex flavors.

Next up was a salsa, but one without tomatoes.

To be honest, I’ve seen prettier dishes. Called black and white bean salsa, the name promises a more appetizing appearance than it delivers. But the taste?

After your first bite, preferably on a tortilla chip, you think, “This isn’t bad at all.”

And after your 96th bite, you think, “Who ate all the salsa and chips?

Marinated mushrooms are always popular as an appetizer because they manage to be casual and elegant at the same time.

My last appetizer was equally appetizing: herbed quesadillas. It begins with a relatively bland cheese, mozzarella, so it can combine with fresh spices (oregano, marjoram) without overpowering them. This creamy base contrasts with strips of grilled red pepper and red onion.

Grits Risotto

Yield: 8 to 10 servings

1 cup stone-ground grits, polenta or coarse cornmeal

4 cups plus 2 tablespoons chicken, fish, veal or vegetable stock, divided

3 tablespoons butter, divided (2 tablespoons cut into small cubes)

Salt, to taste

3 tablespoons olive oil

1 pound fresh shiitake mushrooms

Black pepper, to taste

2 cloves garlic, peeled and minced

2 small shallots or 1 large shallot, peeled and finely diced

12 ounces cooked, high-quality sausage, cut into cubes, see note

6 ounces Parmesan cheese, see note

Note: This recipe makes a restaurant-quality dish, complete with all the calories. To lower the calorie count a bit, use 10 ounces of sausage and 4 ounces of cheese.

1. Heat the grits or cornmeal and 4 cups of the stock in a medium or large pot over medium-high heat. Bring to a gentle simmer and cook, stirring frequently, until all the liquid has been absorbed and the cornmeal is soft, 20 to 35 minutes. Stir in 1 tablespoon of the butter and add salt, if necessary.

2. Meanwhile, remove stems from the mushrooms and discard. Lightly brush any dirt off mushrooms and cut caps into 1/8-inch slices.

3. Heat a large, heavy pan, preferably cast iron, until it is very hot. Add oil. Add mushrooms and sauté for 30 seconds, sprinkling with salt and pepper to taste while cooking. Add garlic and shallots, but keep stirring so they do not color or burn. After 1 minute, remove from heat and add the remaining 2 tablespoons of stock to stop the cooking. Add the remaining 2 tablespoons of cubed butter and stir constantly until it is melted and thoroughly coats the mushroom mix.

4. Mix the grits or cornmeal, sausage, shiitakes and 3 ounces of the cheese. Spoon onto plates and top with the remaining cheese.

Grapes Rolled In Goat Cheese

Yield: 8 servings

4 ounces goat cheese, room temperature

24 red or green seedless grapes, rinsed and patted dry

1/3 cup finely chopped toasted walnuts

1/4 cup minced chives

Note: These may be prepared up to 6 hours in advance.

1. Divide the goat cheese into 24 equal-sized balls. With your fingers, mold the cheese around each grape until the fruit is completely covered. Keep cold.

2. Mix the walnuts and chives together in a small mixing bowl. Roll each coated grape, one at a time, in the walnut mixture until covered. Place in a single layer in a low, flat dish, and refrigerate until ready to serve.

Per serving: 81 calories; 6 g fat; 2 g saturated fat; 7 mg cholesterol; 4 g protein; 4 g carbohydrate; 3 g sugar; 1 g fiber; 53 mg sodium; 28 mg calcium

Recipe from “The Berghoff Family Cookbook” by Carlyn Berghoff and Jan Berghoff with Nancy Ross Ryan

Marinated Mushrooms

Yield: 6 servings

1 tablespoon coriander seeds

5 tablespoons olive oil, divided

2 tablespoons minced shallots

1 teaspoon minced garlic

3 sprigs fresh thyme

1 bay leaf

1/2 teaspoon ground black pepper

1 pound small white button mushrooms, washed and trimmed

Salt, to taste

2 cups dry white wine

1 heaping tablespoon tomato paste

2 tablespoons lemon juice

1 tablespoon chopped fresh cilantro

1. Place the coriander seeds in a dry skillet over medium-high heat. Cook a few minutes, stirring frequently, until the seeds are fragrant. Remove to a plate to cool. Grind to a powder in a spice grinder, with a mortar and pestle or by carefully crushing with a cast-iron skillet.

2. In a large skillet, heat 3 tablespoons of the oil over medium-low heat. Add the shallots and garlic and cook until soft but not browned, about 4 minutes. Reduce the heat if they begin to color. Add the thyme, coriander, bay leaf and pepper. Cook for 1 minute.

3. Stir in the mushrooms and cook for 5 minutes, stirring occasionally. Season with salt. Add the wine and tomato paste, and bring to a simmer. Cover and cook until soft, about 10 minutes more. Cool the mushrooms in the cooking liquid.

4. To serve, spoon the mushrooms and some of the cooking liquid into a bowl, drizzle with the lemon juice and the remaining 2 tablespoons oil. Sprinkle with the chopped cilantro.

Per serving: 190 calories; 12 g fat; 2 g saturated fat; no cholesterol; 3 g protein; 6 g carbohydrate; 2 g sugar; 2 g fiber; 394 mg sodium; 16 mg calcium

Adapted from “Bistro Laurent Tourondel” by Laurent Tourondel and Michele Scicolone

Black And White Bean Salsa

Yield: 8 servings

3 tablespoons corn oil, divided

1 1/4 cups fresh corn kernels or frozen, thawed

1 (15- or 16-ounce) can black beans, rinsed and drained

1 (15- or 16-ounce) can Great Northern beans, drained

1 cup chopped red bell pepper

3/4 cup chopped red onion

2 tablespoons fresh lime juice

3 garlic cloves, minced, pressed or mashed

1 large jalapeo, seeded and minced

1 tablespoon minced fresh oregano (or 1 teaspoon dried)

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

Note: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

Heat 1 tablespoon of the oil in a heavy, large skillet over high heat. Add corn and sauté until light brown, about 3 minutes. Transfer to a large bowl. Add remaining 2 tablespoons oil to skillet along with both beans, pepper, onion, lime juice, garlic, jalapeo, oregano, chili powder and cumin. Cook just until spices no longer taste raw, about 2 minutes. Season generously with salt and pepper.

Per serving: 175 calories; 6 g fat; 1 g saturated fat; no cholesterol; 7 g protein; 25 g carbohydrate; 4 g sugar; 4 g fiber; 360 mg sodium; 58 mg calcium

Adapted from “The Bon Appétit Fast Easy Fresh Cookbook” by Barbara Fairchild

Herbed Quesadillas

Yield: 16 servings

1/2 red onion, peeled and cut into 3/4-inch slices

1 tablespoon vegetable oil

8 (8-inch) flour tortillas

1 red bell pepper, roasted, peeled, seeded and cut into -inch strips

8 ounces low-fat mozzarella cheese, grated

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh marjoram or 1 teaspoon dried

2 tablespoons chopped fresh oregano or 1 teaspoon dried

Pinch of ground black pepper

1. Preheat a grill or broiler. Brush the onion slices with 1 tablespoon of the oil and grill or broil 6 inches from the heat for 4 minutes on each side. Separate the rings and set aside.

2. Heat a skillet over high heat. Soften the tortillas by grilling 30 seconds on each side.

3. Mix the onion, red pepper strips, mozzarella, garlic, marjoram, oregano and pepper. Divide evenly between 4 tortillas and top with the remaining 4 tortillas, pressing them down gently.

4. Heat a skillet at least 8 inches wide over medium-high heat. Place a quesadilla on the hot skillet and cook until bottom is lightly browned, 2 to 3 minutes. Flip and cook until other side is lightly browned and cheese has melted, another 2 to 3 minutes. Cut into quarters and repeat with the remaining quesadillas.

Per serving: 124 calories; 5 g fat; 2 g saturated fat; 9 mg cholesterol; 6 g protein; 15 g carbohydrate; 1 g sugar; 1 g fiber; 318 mg sodium; 173 mg calcium

Adapted from “The Gourmet Gazelle Cookbook” by Ellen Brown