Cashew Chocolate Spread (Cashewtella)

Posted on August 26, 2014 by admin

1 cup raw cashews
2 tablespoons sugar
8 ounces bittersweet chocolate, broken into small pieces
4 tablespoons unsalted butter, cubed
1/2 cup heavy cream
3/8 teaspoons kosher salt

Heat the oven to 350° F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.
In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it’s melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.
Makes about two 8-ounce jars

Key Lime Tart

Posted on August 22, 2014 by admin

9 to 10 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

Basil Buttermilk Ranch Dressing from food52.com

Posted on August 21, 2014 by admin

2 tablespoons minced shallot
2 tablespoons chopped basil
2 tablespoons chopped chives
1 tablespoon chopped parsley
1 small clove garlic, minced
2 teaspoons teaspoons lemon juice or white wine vinegar
1/2 cup mayonnaise
2 tablespoons yogurt or sour cream
1 cup well-shaken buttermilk
Salt and freshly ground black pepper
1/4 teaspoon smoked paprika, optional
Honey, as needed

In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
Cover and refrigerate for an hour before using, to allow the flavours to blend and develop.
Makes about 2 cups

Smoky Eggplant Dip [Moutabbal] from smittenkitchen.com

Posted on August 20, 2014 by admin

2 medium eggplants (about 1 pound each)
2 tablespoons olive oil, divided
1 teaspoon coarse or kosher salt, or to taste
6 tablespoons tahini (sesame seed paste), well-stirred if a new container
2 garlic cloves, peeled and minced or pressed
Juice of 1 lemon, plus more to taste, if desired
Pinch of cayenne or aleppo pepper
Pinch or two of ground cumin
2 tablespoons well-chopped flat-leaf parsley, divided
Toasted sesame seeds or za’atar for garnish

Heat oven to 375°F. Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt. Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.

In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped.

By hand: Scrape eggplant flesh from skin and onto a cutting board. Finely chop the eggplant, leaving some bits closer to pea-sized. In a bowl, whisk together tahini, garlic, lemon, cayenne, cumin and half the parsley. Add chopped eggplant and stir to combine.

Both methods: Taste and adjust ingredients if needed. I usually need more salt and lemon.

To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges.

For a big delicious summer meal, you could serve this with a tomato-cucumber salad,ethereally smooth hummus and pita wedges. If you’d like to be fancy, grilled or pan-roasted lamb chops are wonderful here too. (I use this method, but just season them with salt, pepper, lemon zest and dried oregano these days. I finish them with a squeeze of lemon juice.) Makes about 2 cups

Heirloom Tomatoes with Blue Cheese Dressing from Ina Garten

Posted on August 19, 2014 by admin

3 pounds heirloom tomatoes, mixed colors and sizes
Kosher salt and freshly ground black pepper
½ pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
2 tablespoons chopped fresh flat-leaf parsley (optional)

Core the tomatoes and cut the large ones into thick slices; halve or quarter the small ones. Arrange artfully on a platter and sprinkle liberally with salt and pepper.

For the dressing, place half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in the bowl food processor fitted with a steel blade and process until combined but still chunky.

Drizzle the dressing over the tomatoes. Crumble the remaining blue cheese over the tomatoes. Sprinkle with parsley, if using, and serve at room temperature. (Serves 6 to 8)

Tomato Crostini with Whipped Feta Ina Garten

Posted on August 19, 2014 by admin

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before your’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve. (Serves 6 to 8)

Spicy Eggplant Pasta by Gena Hamshaw

Posted on August 17, 2014 by admin

2 medium eggplants
1 medium onion
3 to 4 plum tomatoes or one 14-ounce can crushed tomatoes
1 tablespoon fresh oregano or 1 1/2 teaspoons dried oregano
Fresh basil
1 pound linguine or other long pasta
Limes (1 per person)
Mint
Gin
Prosecco

We assume you have salt, garlic, olive oil, red pepper flakes, and sugar in your house. If not, add those to the list, too.

1. Stick as many glasses as you have drinkers in the refrigerator to chill. Next, cut the eggplants crosswise into 1 inch-thick slices, lay them on a baking sheet, salt well on both sides, and set aside for about 30 minutes.

2. Meanwhile, prepare all of your other ingredients. Chop 1 medium onion, mince 2 cloves of garlic, and, if you’re using fresh tomatoes, cut enough so that you end up with 2 cups. Chop 1/4 cup of fresh basil, then set all of these ingredients aside.

3. Next, preheat the oven to 425° F and drizzle 2 tablespoons of olive oil over the eggplant, tossing the slices to coat them. Season them with salt and pepper, then roast for 20 minutes.

4. While the eggplant roasts, heat a tablespoon of olive oil in a large saucepan over low heat. Add the chopped onion and the minced garlic and sautée until the onions are soft, 8 to 10 minutes. Add the fresh or canned tomatoes, oregano, 2 teaspoons of red pepper flakes, and the chopped basil. Cook the sauce until it thickens, another 10 to 12 minutes, and stir it occasionally. When the eggplant in the oven is tender and browning, chop it into 1-inch pieces and add it to the sauce. Continue to simmer the sauce on low low heat.

5. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 8 minutes.

6. As the pasta cooks, make your drinks. Juice as many limes as you have diners. For each person, you’ll also want 4 to 6 mint leaves and a tablespoon of sugar. Muddle the lime juice, mint, and sugar. Transfer to a cocktail shaker with ice and a shot of gin per person.

7. When the pasta is finished, drain it and gently fold it in the sauce. Top with additional chopped basil and red pepper flakes to taste. Complete your meal by pouring the gin mixture into your chilled glasses and topping each with Prosecco. Serves 4 to 6

The Best Baba Ganoush from http://www.seriouseats.com/

Posted on August 16, 2014 by admin

3 medium Italian eggplants (about 2 pounds total)
3 medium cloves of garlic, minced
2 tablespoons juice from 1 lemon, plus more as desired
3 tablespoons tahini
1/3 cup extra-virgin olive oil, plus more for serving
1/4 cup chopped fresh parsley leaves
Kosher salt

If using a gas burner or grill (recommended):
Preheat a gas or coal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.If using the broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplant on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. (See note above.) Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step

Open foil package. Working one eggplant at a time, use a sharp paring knife to slit it open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl. and return eggplant to bowl.

Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.

ZUCCHINI PARMIGIANA Parmigiana di Zucchine from Lidia

Posted on August 13, 2014 by admin

Zucchini is such a convenient and delicious vegetable. It is inexpensive, and you can find it -year–round, although it is best in the summer. In this delicious and simple recipe, the zucchini is baked into a parmigiana but does not have the traditional frying step. I like using a large baking pan and making just one layer; this way, the zucchini will dry up more in the oven, 1090 and you will have more of the crispy cheese top, which everybody loves.

2 pounds medium zucchini
½ teaspoon kosher salt
1 tablespoon unsalted butter, at room temperature
4 ounces sliced -whole–wheat bread
4 cups Marinara Sauce (page 80)
2 cups shredded -low–moisture mozzarella
1 cup Grana Padano or -Parmigiano–Reggiano
¼ cup chopped fresh basil

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil. Add the whole zucchini, and bring back to a boil. Simmer until the zucchini are almost tender throughout, about 15 minutes. Drain, cool, and slice lengthwise into -½–inch–thick slices. Season with the salt.

Grease a -9–by–13–inch baking dish with the butter, and fit the bread in one layer into the bottom, trimming to fit if necessary.

Layer as follows: Spread the bread with 2 cups of the marinara sauce. Arrange half of the zucchini in an even layer. Sprinkle with half of the mozzarella and Grana Padano. Sprinkle with all of the basil. Arrange the remaining zucchini in an even layer. Spread with the remaining marinara, and top with the remaining mozzarella and Grana Padano. Bake, uncovered, until browned and bubbly, about 35 to 40 minutes.

Parmigiana Bianca (“White” Eggplant Parmigiana) from food52.com

Posted on August 12, 2014 by admin

Author Notes: This is a version of Eggplant Parmigiana that hails from Puglia, Italy’s heel, called “Parmigiana bianca” or “white Parmigiana”. The main difference is that it’s made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result is a gentler, sweeter version of the classic recipe.

It’s typically served as an antipasto — cut into small pieces and presented alongside a delicious platter of salumi, olives, marinated vegetables, fresh cheeses, and lovely deep-fried things. It also makes for great, portable picnic fare.(less) – Emiko

2 large eggplants
Salt
Olive oil for frying
4 tablespoons (60 grams) dried breadcrumbs
3 eggs
1/2 cup (125 milliliters) milk
3 ounces (80 grams) Parmesan or pecorino cheese, grated
7 ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese

Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F (180º C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.
Serves 4 to 6 as part of an antipasto