ZUCCHINI “HUMMUS”

Posted in Appetizers by sallybr

Once more I shall commit the sin of stretching the name of my favorite dip, traditionally made with garbanzo beans, tahini, and very few other additions. I think zucchini is one of the most versatile veggies, and this dip proves the point. Plus, it is delicious! I originally saw it at Angie’s blog Divalicious Recipes in the City, and tweaked her recipe ever so slightly. Angie has a ton of creative recipes in her site, I actually linked one of her cauliflower concoctions in a recent post, and intend to make it soon. As far as this dip goes, you should definitely play with the amount of tahini, lemon juice, and feel free to even add some garbanzo beans in case you want to get one step closer to the title of the dish. 😉

ZUCCHINI HUMMUS
(slightly adapted from Divalicious)

2 medium zucchini
1/4 cup tahini
1 tablespoon olive oil
1 clove of garlic (optional)
1/4 cup lemon juice
zest of half lemon
1/2 teaspoon salt
1/2 teaspoon ground cumin

Combine all the ingredients in a food processor and process until smooth.

Taste and adjust the seasonings. I like to sprinkle a little smoked paprika on top of the dip before serving, but that is totally optional, of course! Ak-Mak crackers are the perfect carrier for this dip.

ENJOY!

to print the recipe, click here

We had a pizza party the other day. My favorite type of get-together, in which I make plenty of balls of dough, and we take turns adding all sorts of toppings, some will be vegetarian-friendly, some loaded with meat, according to the mood of the moment. The house is kept cool because we grill the pizzas outside. In this type of event, appetizers must be light, and for obvious reasons, cheese is out. Who wants to load up on cheese before facing a pizza dinner? I prefer to serve hummus, either the traditional version or some variation, like my edamame hummus of the past. This version with zucchini turned out super light and flavorful, a perfect option for our evening.

If you are a zucchini-lover, don’t skip this one. Winner!

ONE YEAR AGO: In My Kitchen – October 2013

TWO YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

THREE YEARS AGO: Crimson and Cream Turkey Chili

FOUR YEARS AGO: Taking a break from the nano-kitchen

FIVE YEARS AGO: Chocolate Chip Cookies

8May2014

PEA PANCAKES WITH HERBED YOGURT

Posted in Appetizers, Side dishes, Small Dishes, Vegetarian-friendly, Veggies by sallybr

This recipe was on a recent issue of Food and Wine magazine, and I could not wait to try it, because at our recent rehearsal dinner in Sedona we ordered a batch of pea pancakes as an appetizer course, and they were a big hit. René Restaurant’s version was gluten-free, this one takes a small amount of all-purpose flour. A very elegant and tasty way to celebrate spring…

PEA PANCAKES WITH HERBED YOGURT
(slightly adapted from Food and Wine magazine)

3/4 cup plain low-fat yogurt
2 tablespoons finely chopped parsley, plus sprigs for garnish
2 tablespoons of finely chopped tarragon, plus sprigs for garnish
1/4 tsp dried mint
Kosher salt and freshly ground black pepper
1 + 1/2 cups frozen peas (8 ounces), thawed, plus more for garnish
1 large egg + 1 large egg yolk
1/4 cup heavy cream
1/4 cup low-fat yogurt
1/4 cup all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
pinch of cayenne pepper, or more, to taste
olive oil spray, for coating griddle

In a medium bowl, mix the 3/4 cup of yogurt with the chopped parsley, tarragon and mint and season with salt and black pepper. Cover with plastic wrap and refrigerate the herbed yogurt until chilled, at least 15 minutes.

Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain well and let cool.

In a food processor, mix cooked peas with egg, egg yolk, cream and 1/4 cup yogurt, and process until smooth. Add the flour, lemon zest, baking powder, cardamon, and cayenne pepper. Process a minute or so more, stopping to clean the sides of the bowl midway through.

Heat a large cast-iron skillet or griddle. Spray the surface with olive oil, and spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes. Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through. Transfer the pancakes to a platter and keep warm. Repeat with the remaining batter. Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.

ENJOY!

to print the recipe, click here

Comments: This recipe was originally designed to make 18 tiny rounds, but I made 6 medium-sized pancakes. They were absolutely delicious, great texture, moist, tender, and with that perfectly bright taste of green peas. The lemon zest, as usual, adds a lot of spark to the flavor. I loved the herb yogurt, Phil preferred to enjoy his pancakes without adornment, or with a very light smear of butter. For my taste, the tarragon in the yogurt made this dressing a perfect match to the peas. Of course, if you are not too fond of tarragon, use another herb, I think fresh dill could be delicious too. I also enjoyed the contrast of the warm pancake with the cold dressing.

If you have a special dinner party coming up, think about these for your appetizer course. They would be amazing served just like small blinis, with some smoked salmon on top. They are very tasty at room temperature too, so play with different toppings and awe your guests! Probably other types of flour could be used, like almond or coconut, turning these babies into gluten-free entities.

ONE YEAR AGO: Mushroom Stroganoff

TWO YEARS AGO: Tomato Sourdough

THREE YEARS AGO: Gamberetti con rucola e pomodori

FOUR YEARS AGO: Flirting with Orzo

12Apr2014

SMOKED SALMON APPETIZER

Posted in Appetizers, Seafood by sallybr

If you want to serve an elegant appetizer for your next dinner party, but would rather pick something simple to prepare, this recipe is just what you are looking for. All you need is a couple of endives, some smoked salmon (get the best quality you can afford), and a little Boursin cheese thinned with creme fraiche.

ENDIVE WITH SMOKED SALMON AND CREAM CHEESE
(inspired by Gluten Free Blondie)

1 or 2 endives (see comments)
Boursin cheese, room temperature
creme fraiche to taste (you can also use sour cream or yogurt)
smoked salmon, very thinly sliced
ground black pepper
fresh dill leaves, minced
.
Cut about 1/2 inch off the bottom of an endive spear. Start pulling off individual leaves. As you uncover leaves that are still attached at the base, cut another 1/2 inch off the bottom. Continue separating the endive leaves until you get to leaves that are too small. One endive will give you about 12 leaves large enough to serve in this type of appetizer.

In a small bowl, mix the Boursin cheese with enough creme fraiche to give it a nice spreading consistency. Arrange the endive on a platter. Spread each leaf with about 1 teaspoon of the Boursin mixture. Top with a sliver of smoked salmon. Sprinkle all of the salmon and cheese topped endive with freshly ground, coarse black pepper, and a little dill.

Refrigerate until serving.
.
ENJOY!

to print the recipe, click here

Comments: We loved this appetizer, it is luscious enough with the creamy cheese, but the use of endive instead of a cracker gives it a much lighter feel. Next time I will go one step further and add a couple of capers to each of the servings. Two endives were butchered to get enough leaves for the platter you see in the photo. You might do a lot better than me, but just in case, save yourself some trouble and bring an extra endive home. I made it 2 hours before serving and the leaves retained their texture reasonably well. I would not make it more than 3 hours before serving.

I hope that next time you have a dinner party on the horizon, you’ll consider this recipe.
So simple to put together, but it will impress your guests for sure.

ONE YEAR AGO: Clementine Cake

TWO YEARS AGO: Springtime Spinach Risotto

THREE YEARS AGO: The end of green bean cruelty

FOUR YEARS AGO: Torta di Limone e Mandorle

10Feb2014

VALENTINE’S DINNER FOR TWO: OPENING ACT

Posted in Appetizers, Breads by sallybr

I am absolutely thrilled about this post! I usually don’t publish blogs linked to special celebrations such as Thanksgiving, Christmas, or 4th of July. However, this Valentine’s Day will receive special attention from the Bewitching Kitchen. I was invited by Jamie (who hosts the great blog “Cooking in Red Socks“) to write a collaborative series of posts to celebrate it. So here is the deal: we will both be blogging three days in a row to cover the appetizer course, dinner, and dessert. My posts will center on a romantic meal for two. Jamie will blog on the same courses, but her posts will be about Valentine’s Dinner for Friends. Her posts are made super special as one of her best friends, Allie, celebrates her Birthday on V-day. How cool is that? 😉 Make sure to stop by her blog and marvel at her choice for the appetizer course: Sun-Dried Tomato Palmiers… WOW!

To start the day on a great note, I offer a perfect Valentine’s Day breakfast bread: Chocolate Currant Sourdough. A slice, slightly toasted, and a cup of hot cappuccino: heavenly!

CHOCOLATE CURRANT SOURDOUGH BREAD
(from Farine’s blog, original recipe from How to Make Bread)

Recipe overview: This bread takes a regular sourdough starter, at 100% hydration. The starter is incorporated into a final dough containing white flour, cocoa powder, chocolate chips, and currants. After a series of foldings, the dough is shaped, either as two small loaves (as shown in Farine’s blog), or as a large round boule (as I did). My shaped loaf fermented for 4 hours in our bread proofing box, temperature set to 78 F. I baked it inside a covered clay pot for 30 minutes at 435 F, then removed the lid, and baked for 15 more minutes.

For the detailed recipe, visit Farine’s site or get your copy of Emmanuel Hadjiandreou’s book. Both links are included underneath the recipe’s title.

Comments: Even though this bread contains a good amount of chocolate and currants, it is not overly sweet. The cocoa powder and the sourdough starter act together to counteract excessive sweetness. We loved it, in fact I did not expect to like it as much as I did. If you have a starter going on in your kitchen, add this bread to your “to bake soon” list. And don’t keep it there for too long…

♥♥♥♥♥♥♥♥

Now, let’s move on to the appetizer course of our romantic meal for two… I wanted something light, and red. Hummus is a favorite in our home, so I went with a twist on this classic, turning it into a shockingly red dip. Food coloring? No way! This is a Roasted Beet Hummus, and it was absolutely wonderful…

ROASTED BEET HUMMUS
(from the Bewitching Kitchen)

1 medium beet
olive oil
salt and pepper to taste
1 can (15 ounces) of chickpeas, drained, rinsed, peeled
1 lemon, zest and juice
1/4 tsp ground cumin
1/4 cup tahini
2 Tbs olive oil
salt and pepper to taste
cold water to desired consistency
sesame seeds and lemon zest for decoration

Peel the beet, cut it in quarters, coat with a little olive oil, season with salt and pepper. Place in a roasting dish covered with foil, and roast at 400 F for 30 minutes or until fully cooked through.

Place the roasted pieces in the bowl of a food processor, and process it for a few seconds. Add all other ingredients, up to olive oil. Process until completely smooth. Season with salt and pepper, and adjust consistency with water if necessary. Taste and adjust seasoning if necessary. Depending on the acidity of your lemon and your personal taste, a little more lemon juice right before serving might be a good idea. Sprinkle sesame seeds and lemon zest on top, and…

ENJOY!

to print the recipe, click here

Comments: Phil is not too fond of beets, so I took a risk by choosing it for a Valentine’s Day menu. But the flavor of this spread is very complex, and the beets stay mildly sitting in the background, their presence big in color but mellow in flavor. Perfect for those who don’t jump up and down with joy when such bright red beings are found in the middle of the groceries. Serve this spread with crackers, or for a lighter appetizer course, celery or carrot sticks.

Make sure to visit Jamie’s site for her appetizer course on a Valentine’s Day Party for Friends! Stay tuned for the dinner course tomorrow…

♥♥♥♥♥♥♥♥

ONE YEAR AGO: Sesame and Flax Seed Sourdough

TWO YEARS AGO: Spanakopita Meatballs

THREE YEARS AGO: Saturday Morning Scones

FOUR YEARS AGO: Pain de Mie au Levain

21Jan2014

BAKED RICOTTA, TAKE TWO

Posted in Appetizers by sallybr

As far as appetizers go, it is hard to find a simpler recipe that would deliver as much flavor! You can find all sorts of variations in cookbooks and in the blogosphere, including my own blog a couple of years ago, using a recipe from my friend Celia. Have hearty crackers or nice baguette toasts ready to dive in… my preference is to enjoy it still hot from the oven, but be very careful, the center of this baby will be like a cheesy lava.

BAKED RICOTTA WITH GOAT CHEESE
(from the Bewitching Kitchen, inspired by many sources)

1 cup ricotta cheese, drained (full fat)
1 large sprig of fresh rosemary leaves, chopped
1/2 teaspoon dried thyme
1 Tablespoon olive oil
grated zest of 1/2 lemon
1/4 cup room temperature goat cheese
pinch of crushed red pepper
pinch of kosher salt, more to taste

Preheat the oven to 375°F.

Heat the olive oil on a small pan, add the rosemary leaves. When the leaves start to sizzle, turn the heat off, and close the pan. Let the oil infuse for 15 minutes. Remove any large pieces of rosemary from the oil, very small bits can be added to the dip.

Combine the ricotta, rosemary oil, and all other ingredients in a large bowl. Mix well, and transfer to an oven-proof dish. Bake for 20 to 25 minutes, until bubbly. Serve right away with crackers or a nice baguette. It is also good at room temperature.

ENJOY!

to print the recipe, click here

While typing this recipe, I realized that I tend to add lemon zest and juice to almost everything I make… Maybe I should have named the blog Lemony Kitchen. Truth is, just the thought of running out of lemons makes me very uncomfortable. I will often taste a sauce, a salad dressing, a steamed veggie, and tell myself there’s something missing. I reach for a lemon, and just a little bit of its juice does the trick. In this particular recipe, the zest adds a lot, the baked cheese ends up with a lighter “feel”.

Of course, you should go ahead and change this recipe to suit your taste. Tarragon or dill could be wonderful replacing rosemary. If you are not fond of goat cheese, it can be left out, or substituted with feta or even another type of creamy cheese. Maybe a Brie, if you don’t mind multiplying the calories and fat by a factor of 2. Maybe 3. Who’s counting? 😉

ONE YEAR AGO: Pumpkin Uncanned

TWO YEARS AGO: Pork Ragu

THREE YEARS AGO: Friendly Kuri Squash

FOUR YEARS AGO: Celery and Apple Salad