Diced fresh tomatoes
Fine chopped onion
1 clove garlic
salt
pepper
1/8 tsp chili powder
fresh cilantro
1/2 lime, juiced
Sunday, July 10, 2011
Romesco Dip
All the amounts here are approximate - it’s a dip, so feel free to wing it.
1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
1 garlic clove, peeled
2 thick slices French bread, toasted (or 3 if you’re using a baguette)
2 red peppers, roasted
1-2 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt to taste
2-6 Tbsp. olive oil
Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.
Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.
Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.
Makes about 1 cup.
1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
1 garlic clove, peeled
2 thick slices French bread, toasted (or 3 if you’re using a baguette)
2 red peppers, roasted
1-2 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt to taste
2-6 Tbsp. olive oil
Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.
Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.
Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.
Makes about 1 cup.
Roasted Garlic Hummus
1 can chickpeas/garbanzo beans (15 oz.)
2 tablespoons roasted garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon oregano
Preparation:
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments(i/2 teaspoon) until desired consistency.
Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies.
Tip: Hummus can be prepared in advance up to two days if store in airtight container in the refrigerator. To serve, heat in microwave or on stove top.
2 tablespoons roasted garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon oregano
Preparation:
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments(i/2 teaspoon) until desired consistency.
Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies.
Tip: Hummus can be prepared in advance up to two days if store in airtight container in the refrigerator. To serve, heat in microwave or on stove top.
Green Goddess Sauce
1 cup mayonnaise
1/2 cup chopped parsley
1/4 cup chopped chives
2 tbls scallions
1 tsp white wine vinegar
1/4 tsp minced garlic
Puree all in food processor. Makes 2 cups.
1/2 cup chopped parsley
1/4 cup chopped chives
2 tbls scallions
1 tsp white wine vinegar
1/4 tsp minced garlic
Puree all in food processor. Makes 2 cups.
Green Goddess Dressing
Ingredients:
Serves 2 cups
- ½ cup mayonnaise
- 1 cup Greek yogurt
- 1 oz. (weighed) fresh basil leaves, finely chopped
- 2 tablespoons shallot, minced
- 2 tablespoons basil pesto
- ¼ cup white wine vinegar
- 1 tablespoon + 1 teaspoon agave syrup
- 1 teaspoon dijon mustard
- pinch of kosher salt & coarse black pepper
- 1 cup Greek yogurt
- 1 oz. (weighed) fresh basil leaves, finely chopped
- 2 tablespoons shallot, minced
- 2 tablespoons basil pesto
- ¼ cup white wine vinegar
- 1 tablespoon + 1 teaspoon agave syrup
- 1 teaspoon dijon mustard
- pinch of kosher salt & coarse black pepper
Directions
Step 1
Prepare the vegetables as outlined above (shallot, fresh basil).
Step 2
Measure and combine the ingredients in a mixing bowl and mix with a wire whisk until thoroughly combined.
Step 3
Transfer to a container, cover, and refrigerate.
French Vinaigrette
French vinaigrette
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it's best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it's best to add the shallots closer to serving so they don't lose their verve.
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it's best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it's best to add the shallots closer to serving so they don't lose their verve.
Creamy Citrus Dressing
• 1/2 lime, juiced
• 1 lemon, juiced
• 1 1/2 teaspoon Dijon mustard
• 1/2 teaspoon garlic, finely chopped
• 1 small shallot, finely chopped
• 1/4 cup olive oil
• 1/4 cup mayo
• Salt pepper to taste
• 1 lemon, juiced
• 1 1/2 teaspoon Dijon mustard
• 1/2 teaspoon garlic, finely chopped
• 1 small shallot, finely chopped
• 1/4 cup olive oil
• 1/4 cup mayo
• Salt pepper to taste
Remoulade
1/2 cup mayonnaise
1/2 cup sour cream
1 tbls mustard
1/2 tsp fresh tarragon
Diced dill pickles
Cayenne to taste
1/2 cup sour cream
1 tbls mustard
1/2 tsp fresh tarragon
Diced dill pickles
Cayenne to taste
Caesar Dressing
INGREDIENTS
• 1 tablespoon OLIVE OIL
• ½ tablespoon RED WINE VINEGAR
• ½ tablespoon WORCESTERSHIRE sauce
• ½ LEMON, juice only
• 1 EGG YOLK
• 1 GARLIC clove, pressed
• 1½ tablespoons Dijon MUSTARD
• ½ teaspoon SALT
• ½ teaspoon PEPPER
• ½ cup safflower or canola OIL
• grated PARMESAN CHEESE
• 2 heads romaine LETTUCE
METHOD
1. Clean, wash & dry romaine lettuce.
2. Using a large stainless steel mixing bowl and whisk, whisk the first nine
ingredients together until well blended. Slowly drizzle the safflower or canola oil
while whisking. Continue to whisk until well blended.
3. In a large salad bowl toss the romaine lettuce with the salad dressing. Continue
to toss until the lettuce is well blended. Add the Parmesan cheese and continue
to toss. Add as much Parmesan cheese to taste.
• 1 tablespoon OLIVE OIL
• ½ tablespoon RED WINE VINEGAR
• ½ tablespoon WORCESTERSHIRE sauce
• ½ LEMON, juice only
• 1 EGG YOLK
• 1 GARLIC clove, pressed
• 1½ tablespoons Dijon MUSTARD
• ½ teaspoon SALT
• ½ teaspoon PEPPER
• ½ cup safflower or canola OIL
• grated PARMESAN CHEESE
• 2 heads romaine LETTUCE
METHOD
1. Clean, wash & dry romaine lettuce.
2. Using a large stainless steel mixing bowl and whisk, whisk the first nine
ingredients together until well blended. Slowly drizzle the safflower or canola oil
while whisking. Continue to whisk until well blended.
3. In a large salad bowl toss the romaine lettuce with the salad dressing. Continue
to toss until the lettuce is well blended. Add the Parmesan cheese and continue
to toss. Add as much Parmesan cheese to taste.
Balsamic Vinaigrette
INGREDIENTS
• ½ cup Balsamic VINEGAR
• 3 tablespoons Grey Poupon MUSTARD
• 3 tablespoons HONEY
• 3 cloves fresh GARLIC, pressed
• 3 green ONIONS, minced
• ¼ teaspoon SALT
• ¼ teaspoon black PEPPER
• extra virgin OLIVE OIL
METHOD
Whisk together first 7 ingredients in a two-cup measure until blended. Gradually
whisk in enough olive oil to make 2 cups dressing. Refrigerate until served.
• ½ cup Balsamic VINEGAR
• 3 tablespoons Grey Poupon MUSTARD
• 3 tablespoons HONEY
• 3 cloves fresh GARLIC, pressed
• 3 green ONIONS, minced
• ¼ teaspoon SALT
• ¼ teaspoon black PEPPER
• extra virgin OLIVE OIL
METHOD
Whisk together first 7 ingredients in a two-cup measure until blended. Gradually
whisk in enough olive oil to make 2 cups dressing. Refrigerate until served.
Spiced Chickpeas
Makes about 2 cups
1 large can chickpeas
1/2 teaspoon garlic powder
1/2 teaspoon tumeric
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1 teaspoon salt
2 Tablespoons olive oil
Preheat oven to 350°
Drain 1 large can of chickpeas and put the peas in a large mixing bowl.
Combine the spices and thoroughly mix into the chickpeas.
Pour the olive oil over the peas and make sure they’re all coated well.
Pour the chickpeas in one layer onto a sided baking sheet.
Bake for 30 minutes, mix the chickpeas up a bit then bake them for another 30 minutes.
1 large can chickpeas
1/2 teaspoon garlic powder
1/2 teaspoon tumeric
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1 teaspoon salt
2 Tablespoons olive oil
Preheat oven to 350°
Drain 1 large can of chickpeas and put the peas in a large mixing bowl.
Combine the spices and thoroughly mix into the chickpeas.
Pour the olive oil over the peas and make sure they’re all coated well.
Pour the chickpeas in one layer onto a sided baking sheet.
Bake for 30 minutes, mix the chickpeas up a bit then bake them for another 30 minutes.
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