Guacomole

Ingredients: 1/2 medium white onion, minced 2 fresh garlic cloves, peeled 2-3 serrano chilies, finely minced 1 teaspoon kosher salt 4 T cilantro leaves, minced 3 large Hass avocados 1 ripe tomato, minced Prepare: Place 2 tablespoons of the onion in a small bowl, set it aside, and put the remainder of the onion and the garlic in the base of a molcajete (see note below). Add the serranos and the salt, and pound the mixture into a paste. Add 2 tablespoons of the cilantro, and crush it into the paste. Add the remaining cilantro to the reserved onions. Cut the avocados in half, remove the pits, scoop out the flesh and place it in a medium bowl. Use a fork to mash the avocado and then add it to the molcajete, using the fork to fold the onion paste into the avocado. Add all but 2 tablespoons of the chopped tomato to the avocado, mix together lightly, and then scatter the reserved onion and cilantro and the remaining tomato over the top. Serve immediately. Note: If a molcajete (a Mexican mortar and pestle made of granite) is not available, it is best to use knife to mince the onions, chiles, salt and cilantro together until they nearly form a paste. Add it to the mashed avocados and then continue as above. Do not use a food processor. Serves 4

Read More...

Summary only...

Cheesy Spinach Artichoke Dip

Ingredients:
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 T butter
4 cloves garlic, chopped
3 T all purpose flour
1 cup chicken stock
1 cup milk
salt and freshly ground black pepper
a pinch of grated nutmeg, or to taste
1 cup gorgonzola crumbles
1 1/2 cups shredded asiago or parmigiano-reggiano

cubes of French bread, for dipping
thick sesame bread sticks, for dipping
celery hearts, trimmed for dipping
carrot sticks, for dipping
zucchini sticks, for dipping
pita crisps with parmesan and herbs [preferred brand: Stacy's]

Preparing the dip:
Preheat oven to 400 degrees F.

Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.

Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Makes 3 1/2 cups

Read More...

Summary only...

Fried Stuffing

This is really meant as a means to use leftover stuffing after Thanksgiving, but I've made this dish fresh, with roast turkey cut up into chunks, and served it as hors d'oeuvres at holiday parties or made them into larger croquettes and served as an entree (they freeze well after frying and are good for mid-week meals or as snacks for a Super Bowl party in the weeks after the holidays).

Ingredients:
4 cups of turkey stuffing
2 eggs
2 teaspoon milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
canola, safflower or peanut oil, for frying

Prepare fried stuffing:
In a deep fryer or heavy pot, preheat oil to 350 degrees F.

Cut leftover stuffing into bite-sized cubes, then gently form into balls and set aside. In a small bowl, whisk eggs and milk. Coat each stuffing bite with the egg mixture, then dredge in the bread crumbs until completely coated. Set aside.

In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

Read More...

Summary only...

Red Pepper Walnut Dip [Muhammara]

Ingredients:
4 red bell peppers
1 cups walnuts, toasted
1 teaspoon smoked paprika (pimenton)
2 cloves garlic, minced
2 T lemon juice
2 T pomegranate molasses

Preparing the dip:
Roast the red peppers in a 450 degree F oven or broiler or on top of a burner until charred. Remove from oven and place in a bowl and cover with plastic wrap. When cool, remove the skin and seeds.

Process in an electric blender with the remaining ingredients, adding a little water if needed, to achieve a smooth consistency.

Read More...

Summary only...

Mexican Sweet Potato Fries

Ingredients for the sweet potato fries:
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 T olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
kosher salt and freshly ground black pepper, to taste

* * * * * *

Ingredients for the avocado dip:
1 Haas avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
salt and freshly ground black pepper

Preparing the sweet potato fries:
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy.

* * * * * *

Preparing the avocado dip:
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste.

Read More...

Summary only...

Roasted Fennel And White Bean Dip With Crostini

Ingredients for roasted fennel:
1 large or 2 small fennel bulbs, trimmed and cut into 1 inch pieces
2-3 T extra virgin olive oil
2 cloves garlic, unpeeled
salt and freshly ground pepper

* * * * * * * *

Ingredients for the cannellini bean puree:
3/4 cup olive oil
2 garlic cloves, minced
2 1/2 cups cooked cannellini beans, drained and rinsed
1 T fresh rosemary, chopped
1 T lemon juice, freshly squeezed
1/2 cup parmigiano-reggiano cheese, grated

crostini

Preparing the roasted fennel:
Preheat the oven to 400 degrees F. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.

* * * * * * *

Preparing the cannellini bean puree:

In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.

In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.

Raise oven temp to 450 degrees F. Transfer puree into a small baking dish and sprinkle with remaining cheese, or more to taste. If dish is nearly full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini.

Serves 12

Read More...

Summary only...

Caramelized Onion Dip

Ingredients:
5 pounds Spanish onions
8 ounces cream cheese
16 ounces sour cream
1 lemon
1 bunch chives
4 T olive oil
salt and freshly ground black pepper

Preparing the dip:
Peel and cut the onions in a small dice. Get a large pot on the stove with the olive oil and throw in the diced onions. Cook on medium to low heat until they are caramelized (to a golden brown color). This should take somewhere between 45 minutes to an hour. Cool to room temperature.

Put the cooked onions, cream cheese, sour cream, juice and zest of lemon in a food processor. Blend until combined well. Adjust seasoning with salt and pepper.
Mince the chives, fold the chives into the dip and sprinkle some on top to garnish.

Read More...

Summary only...

Fig And Black Olive Tapenade

Ingredients:
1/2 cup (about 3 ounces) stemmed and quartered, dried Black Mission figs
3/4 cups water
1 cup black olives; Nicoise, Lyon, or Greek, rinsed and pitted
1 1/2 T lemon juice
2 teaspoons whole-grain mustard
1 small garlic clove, peeled
1/2 T capers, rinsed and drained
1 teaspoon finely chopped fresh rosemary
1/2 cup extr virgin olive oil
black pepper and salt, if necessary

Preparing the tapenade:
In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.

If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. The spread can be thinned with a bit of the reserved fig poaching liquid.

If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary. Pound in the drained figs. Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.

Serve this tapenade with crackers (Wheat Thins), or on slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugola.

Makes about 1 cup

Read More...

Summary only...

Onion Dip

Ingredients:
2 T olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Read More...

Summary only...

Gorgonzola Spinach Artichoke Dip

Ingredients:
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 T butter
4 cloves garlic, chopped
3 T all purpose flour
1 cup chicken stock
1 cup milk
salt and freshly ground black pepper
pinch ground nutmeg, or to taste
1 cup Gorgonzola, crumbled
1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano

thick sesame bread sticks, for dipping

celery hearts, trimmed for dipping
pita crisps with Parmesan and herbs (Stacy's)

Preparing the dip:
Preheat oven to 400 degrees F.

Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.

Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes.

Serve with bread sticks, celery hearts and pita crisps for dipping.

Read More...

Summary only...

Great Guacamole

3 ripe California Hass Avocados
Juice of one lime
1/2 teaspoon salt
Pinch freshly ground black pepper
3 T chopped, fresh cilantro
2 small, ripe Roma tomatoes, chopped and seeded
1/4 cup chopped white onion

Cut avocados in half, remove pit and scoop into a bowl. Coat with lime juice to prevent browning. Using a fork, mash the avocados. Lumpy is okay here. Add onion, cilantro, salt, pepper and tomatoes and mix gently. Serve immediately with tortilla chips or fresh tortillas.

Read More...

Summary only...

Baked Spinach and Artichoke Dip . . .

. . . served with artisan breads



1/2 of a 10-ounce package of frozen spinach (thawed, drained and coarsely chopped)
1 14-ounce can artichoke hearts (drained and coarsely chopped);
or 14-ounces of frozen and thawed artichoke hearts
4 ounces Philadelphia brand cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove minced garlic
1/4 cup grated parmigiana reggiano
1/4 cup grated mozzarella

Preheat oven to 350 degrees F.

Mix together with electric beaters the cream cheese, sour cream, mayonnaise and garlic. Fold the spinach, artichoke hearts, and cheeses into the mixture, and then pour it into a baking dish.

Bake in a preheated 350 degree F oven until bubbling and golden brown on top, about 20-40 minutes.

Serve with slices of baguette, cut-up vegetables, crackers, etc.

Note: For party service, I have served this in a boule that I've scooped out the inside (save and make bread crumbs) and warmed in the oven.

Read More...

Summary only...

Spinach Bread Dip

1 cup mayonnaise
2 cups sour cream
1 envelope vegetable soup mix
1 can water chestnuts, drained and chopped
1 1/2 packages of frozen spinach, drained and chopped
3 green onions, chopped
1/2 cup chopped red pepper
2 boules of pumpernickel or other artisanal bread

Mix mayonnaise, sour cream, and soup mix. Stir in water chestnuts, onions and red pepper. Squeeze water out of spinach, and stir into mixture.

Cut the top off one boule, and slice down around the edge (almost to the bottom) scoop out the middle to form a big bowl. Place the dip in the bowl and cut the remaining bread into thin slices for dipping.

Read More...

Summary only...

Guacamole

2 avocados, very ripe
3 T fresh lime juice
2-3 T finely minced red onion
1 tomato, chopped
3-4 dashes Tabasco sauce, depending on taste
1 small jalapeno pepper, minced
fresh cilantro, roughly chopped
3/4 teaspoon salt
dollop of sour cream
scallions, including tops, finely minced
fresh cracked black pepper
sliced black olives
fresh tortilla chips (see below), crackers, raw vegetables

In a molcajete, grind the red onion, the jalapeno pepper, salt, into a thick, rough paste. Dice the avocados in their skins and scoop out into the molcajete, add the chopped cilantro, lime juice, Tabasco, and fold together. Spoon a dollop of sour cream over the top, the scallions, tomatoes, sliced olives on top of the sour cream, Cover and chill in the refrigerator until ready to serve.

To prevent discoloration, place the avocado seeds in the guacamole and cover with plastic wrap placed directly on the guacamole, squeezing out any air pockets. Refrigerate until serving.

Fresh Tortilla Chips:

corn (yellow and blue) and flour tortillas, cut into wedges
oil (peanut, canola, grape seed oil, any light oil that you can heat to high temperatures without smoking)
salt
ground cumin

Heat oil and when hot, add tortilla wedges, a small batch at a time (don't crowd) until lightly browned. Remove with a spider wand to paper towels, salt while hot and sprinkle with ground cumin.

Read More...

Summary only...