April 29th, 2012 § 0 comments § permalink
Makes 2-3 cups
4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine
Gently mix together all ingredients and let stand at least 10 minutes before serving.
December 16th, 2011 § 0 comments § permalink
Serves 6
1-2 globe eggplants (totalling 2 lbs), peeled and coarsely chopped
2 red onions, coarsely chopped
1 large red bell pepper, coarsely chopped
3 tablespoons extra virgin olive oil
1-2 garlic clobes, chopped
1 teaspoon fresh oregano
Juice of one lemon – about 2½ tablespoons
2-3 tablespoons roasted tahini (sesame paste)
¼ cup chopped parsley (set aside some for garnish)
¼ cup of walnuts, chopped
Crushed red pepper to taste
Salt to taste
Preheat oven to 400°F.
Lightly coat eggplant, red pepper and onions with olive oil. Place on a baking sheet roast until very tender, about 25-30 minutes. Remove from oven and allow to cool for 15 minutes.
In a food processor combine roasted vegetables, garlic, oregano, lemon juice, olive oil, tahini, parsley, walnuts and pinch of crushed red pepper.
Pulse 3-5 times. The mixture to be somewhat smooth but still retaining some of the eggplant’s texture.
If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.
Taste and adjust seasoning as needed.
Serve with crackers or bread.
©Recipe by Palak Patel
October 2nd, 2011 § 0 comments § permalink
1 cup walnuts
3 to 4 cloves garlic
¼ cup breadcrumbs
2 red peppers, roasted and pureed
3 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 teaspoon lemon juice
Salt to taste
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried mint (or 1 tablespoon chopped fresh mint)
2 teaspoons olive oil, plus more as needed
In the food processor, chop the walnuts and garlic finely. Add the breadcrumbs and pulse to mix. Add red pepper puree, tomato paste, pomegranate molasses, lemon juice, salt and spices until smooth. While machine is running, pour in the olive oil. Make sure not to over-mix since the texture should be thick, not too creamy. If it is too dry for you, add more tomato paste or olive oil. Serve with toasted bread or pita wedges.
Recipe adapted from delishturkish.blogspot.com
September 16th, 2011 § 0 comments § permalink
Makes 2-3 cups
4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine
Gently mix together all ingredients and let stand at least 10 minutes before serving.
September 16th, 2011 § 0 comments § permalink
Makes 2-3 cups
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt
In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well.
September 16th, 2011 § 0 comments § permalink
Makes 2-3 cups
1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)
Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.
September 16th, 2011 § 0 comments § permalink
Makes 2-3 cups
10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapeños, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped
Preheat oven to 400°F. Place tomatillos and onions on a lined bakking sheet. On another lined baking sheet place the peppers, cut side down. Roast the ingredients for about 15 minutes or until lightly charred. Allow to cool a few minutes and chop tomatillos and onions very small and place in a medium bowl. Remove the skin from the peppers and chop them fine and add them to the same bowl. Remove the skin from the peppers and chop them fine and add them to the same bowl. Season with salt and cumin and the juice of the lime, mix well and toss in cilantro leaves until mixed.
May 4th, 2011 § 0 comments § permalink
4 globe artichokes
2 lemons
1 recipe lemon aioli (see recipe) or any favorite vinaigrette
Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in acidulated water, covered for 30 minutes or until the tip of a knife can easily pierce their bases. Turn the artichokes in the water every ten minutes to insure even color.
Drain the artichokes upside down on a towel.
Twist out the tender cone of inner leaves and reserve. Scoop out and discard the hairy inner choke.
Place the artichokes upright and surround with the tender leaves. Fill the centers with aioli and reserve.
½ cup neutral oil, such as grape seed, canola or sunflower
½ cup extra-virgin olive oil
2 garlic cloves, peeled and left whole
1 large egg at room temperatre
1 teaspoon Dijon-style mustard
1 teaspoon salt or to taste
2 tablespoon freshly squeezed lemon juice
Finely grated zest of 1 lemon
Freshly milled black pepper
In a bottle that has an opening small enough so that your thumb will cover the opening (such as a wine of beer bottle) shake together the canola and olive oils to mix. Anchor a heavy mixing bowl to the counter by placing it on top of a lightly damp and coiled kitchen towel.
Using a garlic press, crush the garlic into the mixing bowl. Add the egg, mustard and salt and whisk until smooth.
With one hand dribble the oils drop by drop into the egg mixture while whisking constantly with the other hand. Continue until the egg starts to thicken. Gradually increase the flow of oil until it has been completely incorporated. You will have a thick glossy mayonnaise. Whisk in the lemon juice and zest. Season with salt and pepper. Season with black pepper and additional salt if desired.
Recipe Property of Peter Berley
February 23rd, 2011 § 0 comments § permalink
Makes approximately 1½ cups
1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)
In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.
February 23rd, 2011 § 1 comment § permalink
Makes approximately 1½ cups
¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime
Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.
February 23rd, 2011 § 0 comments § permalink
Makes approximately 1½ cups
4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes
In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.
February 2nd, 2011 § 0 comments § permalink
Makes 2 cups mustard
1 cup Smutty Nose Baltic Porter (New Hampshire) or any rich porter beer
1 cup malt vinegar
¾ cup brown mustard seeds
3 tablespoons dry mustard
¼ cup maple syrup
2 tablespoons fresh rosemary, chopped fine
2 teaspoons salt
1 teaspoon black pepper
In a medium bowl whisk together beer, vinegar, and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, maple, rosemary, salt and pepper. Blend until a semi coarse yet creamy mustard consistency is formed. Transfer to a small bowl and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of mustard seeds additional.
February 2nd, 2011 § 0 comments § permalink
Makes 2 cups mustard
1 cup Brasserie Dupont Bière de Miel biologique (Belgium) or any Belgium style honey beer
½ cup malt vinegar
¼ cup black mustard seeds
¼ cup dry mustard
¼ cup honey
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lavender flowers
In a medium bowl whisk together beer, vinegar and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, honey, salt & pepper. Blend until a creamy mustard consistency is formed. Transfer to a small bowl and stir in lavender and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of dry mustard.
February 2nd, 2011 § 0 comments § permalink
Makes 3 cups of mustard
1 cup Founders Brewing Company Cerise Cherry Ale (Grand Rapids, Michigan) or any cherry ale
1 cup malt vinegar
½ cup dried cherries, chopped superfine
½ cup whole brown mustard seeds
2 tablespoons dry mustard
1 tablespoon fresh horseradish, grated
2 tablespoons honey
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon caraway seeds
In a medium bowl whisk together beer, vinegar, mustard seeds, cherries, let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, horseradish, honey, salt and pepper. Blend until a coarse mustard consistency is formed. Transfer to a small bowl and stir in caraway seeds and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ½-1 cup more of mustard seeds. Store in refrigerator.
November 30th, 2010 § 0 comments § permalink
Makes approximately 3 cups
6-8 avocados, ripe and soft, but not mushy
½ cup fresh cilantro leaves, chopped fine
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
5-6 limes
In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth. Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.
November 30th, 2010 § 0 comments § permalink
Makes approximately 3 cups
3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
½ cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup fresh cilantro leaves, chopped fine
1-2 jalapeño peppers, seeded and chopped fine
1 teaspoon cumin
Juice of 3-4 limes
Salt
Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.
November 3rd, 2009 § 0 comments § permalink
1 cup plain yogurt
1 cup sour cream
¼ cup fresh chives, minced
1 T fresh dill
salt and pepper to taste
Mix all your ingredients in a medium container. Let the flavors marry and chill overnight. You can cut your veggies for the crudité the night before as well. Just put them in the fridge submerged in cold water to keep them crisp.