Roasted Carrot and Black Sesame "Hummus"

Recipe here. I didn't have any regular tahini so I used black sesame tahini*, which is why this is green instead of a lovely orange color. I also omitted the milk (since when do you put milk in hummus?), but it tasted delicious with the whole wheat pita chips I made (cut pita into pieces, drizzle with olive oil, sprinkle with salt and pepper, and bake for about 10 minutes), and I've been snacking on it all week.


PS: these people also make the best cashew butter ever known to mankind. Seriously addictive.

Hummus with Preserved Lemon

Hummus: chickpeas, tahini, garlic, lemon juice, salt. I think it's best when you use dried chickpeas, but canned work if you're in a hurry.

Bruschetta with Braised Fennel and Salumi

Basil Devilled Eggs with Fried Capers

Yesterday what I expected to be a quiet holiday with a couple of friends turned into a big party. I made lamb and beet burgers, a couple of salads, grilled corn with garam masala and lime, sangria, Eton Mess, and these devilled eggs, inspired by Orangette's recipe. Instead of topping the eggs with the basil aioli, I mixed it into the egg yolks, and I thought that worked out really well. The fried capers on top were a great addition and I will definitely be finding ways to use them in other recipes too! Sadly, this was the only picture I got of the eggs before they were devoured... if anyone else took a better pic, let me know!

Spiced Almonds

Inspired by Moro, these are just almonds I roasted and tossed with olive oil, paprika, salt, and a little cayenne and white pepper.

Roasted Beet Salad with Yogurt Dressing and Nigella Seeds (Reprise)

I made the beet salad from Moro again for our pumpkin carving party, and served it in these adorable little cups, with some daikon sprouts on top.

Spicy Squash and Hand-Pulled Mozzarella Skewers

Erik pulled the mozzarella just moments before we served the skewers. Recipe from Jamie.

Smashed White Beans and Roasted Cherry Tomatoes on Toast

Bruschetta!

with homemade ricotta, arugula, olives and chilies


with smashed chickpeas and sauteed chard

Carrots with Cumin, Lemon, and Yogurt Dip

Smashed White Beans with Chicory and Persimmon Salad

Cannellini beans sauteed with a little olive oil and garlic, then smashed with a fork.

Chorizo and Butter Bean "Stew"

As I've posted many times before, I have a huge crush on Jamie Oliver. Ever since his days as the Naked Chef, I've been following his cookbooks, television shows, products, projects and now... his magazine. I love getting Jamie Magazine every other month more than any other piece of mail. It's chock full of simple, rustic recipes, including the magnificent "recipe a day" centerfold, and is a constant source of cooking inspiration for me. I am so excited for his American tv series to start!

I had leftover polenta from last night's dinner, so I decided to have it for dinner with this chorizo and butter bean "stew" from the latest issue of Jamie. One thing I love about Jamie's recipes is that they are very intuitive, so even though he provides quantities and instruction, it's pretty easy to just look at the ingredients and improvise. I made this by just sauteing some Spanish chorizo with onion, adding some canned tomatoes and beans, and simmering until it was all good and soft. It was, as Mr. Oliver would say, "easy peasy" and deliciously smoky on a cold autumn night.

*Note: I also served this on top of crostini as an hor d'oeuvre at my last dinner party and it was a huge hit! I paired them with my "Out Like a Lamb" cocktail, which really complimented the smokiness of the chorizo. To make crostini, just slice good bread, brush with olive oil, and bake for a few minutes until it gets crispy. Then top with whatever you like!

Empanadas

I made these with a pork filling, but you could substitute chicken, beef, or vegetables if you prefer. The dough recipe is from Tyler Florence. I made it without the masa, and I think it was a mistake. I imagine you could fry these as well, if you didn't want to bake them.

3-pound pork shoulder
Olive oil
1 can chipotle in adobo, minced
1 large onion, in large slices
Garlic, coarsely chopped
Fresh oregano
Salt and Pepper

Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

Season the pork well with salt and pepper. In large, oven proof pot, heat the oil and brown the pork on all sides. Remove the meat from the pot and add the onion, garlic, and half the chilis. When the onions become translucent, add the pork and oregano, and cover with water. Bring to a boil and then reduce to a simmer. Cover and transfer to a preheated 350 degree oven for about two hours, or until the meat begins to fall apart.


In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. Chill in the refrigerator until ready to use.

Once the pork is done cooking, remove it from the pot and let it cool before shredding it with two forks. Mix the shredded meat with the remaining chipotles and season with salt and pepper.

Spoon the filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.


Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

Mid Century Supper!

Here are the pics from Jenn and my dinner experiment... The diptychs show the photo from the original cookbook on the left, with our version on the right. I was especially excited to finally make the "Meatloaf Train," which has always been one of my most prized recipes. I should note that the cake was decorated by a very capable 10-year old. We also served cheese fondue with the canapes, but I didn't get a good pic. I'm not posting recipes, but if anyone wants them, please let me know.

Cocktail Sauce (For Shrimp)

I will admit to cheating here: I buy the pre-peeled, pre-cooked shrimps to save myself the trouble, but you could just as easily clean and cook your own shrimp if you so desire. This is Alton Brown's recipe.


1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Combine all ingredients in a food processor and blend until smooth. Refrigerate until ready to serve.

Cheese Buttons

This is adapted from a Martha Stewart recipe for cheese straws. They are like little, cheesy biscuits, and they are delicious!


6 oz sharp cheddar cheese
1 1/2 C flour, plus more for board
8 Tbs butter, room temperature
1 tsp dry mustard powder
1 tsp salt
1/4 tsp ground pepper
1/3 tsp cayenne pepper
1/4 C milk

Preheat oven to 425 degrees. In a food processor, grate the cheese. Switch to a cutting blade and add the remaining ingredients. Pulse until combined. With the food processor still running, add just enough milk to hold the dough together.

Transfer dough to a lightly floured board, roll out to about 1/4 inch thick. With a small, round cookie cutter, or a bottle cap, cut into 1" rounds. Place about 1 inch apart on a baking sheet. Bake until golden and firm to the touch, 15 minutes. Transfer to a rack to cool.

Goat Cheese and Caramelized Onion Tartlets

I love almost anything made with goat cheese, and these little bite sized tarts are perfect for entertaining.


3 eggs
12 oz goat cheese, at room temperature
1 large sweet onion, sliced very thin
2 Tbs fresh thyme leaves
1 Tbs olive oil
2 1/2 C flour
1 tsp salt
1 C cold butter
Ice water

In a medium frying pan, heat the oil and add the onions. Sautee over low heat, stirring frequently until caramelized, about 45 minutes. Remove from heat.

Meanwhile, make the crust. Preheat the oven to 350 degrees. Cut the butter into the flour and salt with a pastry cutter or food processor, until the mixture is coarse, like breadcrumbs. Add just enough ice water so that the dough comes together. On a floured board, press down on the dough to flatten slightly (do not knead!), and sprinkle with half the thyme. Fold over twice and roll out into a large rectangle. Using a biscuit cutter or glass, cut into 24 3-inch rounds, and press gently into a mini cupcake pan. Pierce the bottoms of the shells with a fork, and bake for 10 minutes.

Whisk together the goat cheese, eggs, and the remaining thyme until creamy. Stir in the onions into the mixutre, and spoon into the tart shells. Bake for another 30 minutes, and serve warm. Makes 24 tartlets.

Cheese Crisps

These are really good on top of a salad, and also make a crunchy, salty snack.


8 oz shredded jack cheese
8 oz shredded parmesan cheese

Combine the cheeses. Drop six small handfuls onto a baking sheet, leaving about 1 inch of space between them. Bake in the oven at 350 degrees until just golden, about 5 minutes. Remove from oven and let cool for a minute before lifting with a spatula and placing on a paper towel to drain the oil. Repeat!

Marinated Bocconcini Skewers

I love using little bocconcini (mini mozzarella balls) in pasta salads, so when I saw Martha marinating them and serving them for parties, I got pretty excited about the idea. I altered the seasonings a little bit, and I chose to pair the cheese with cherry tomatoes, but Martha also recommends folded slices of proscuitto.


1 1/2 C bocconcini, drained
1 tsp chili flakes
1 tsp sea salt
1 tsp fresh thyme leaves
Zest of one lemon
1 tsp cracked black pepper
1 C olive oil
20 rosemary stems, stripped of most of the leaves
1 pint cherry tomatoes

Combine all of the above in a ziploc bag or bowl, and refigerate for at least 2 hours. Using the rosemary stems, skewer one or two mozzarella balls and tomatoes.

Devilled Eggs

12 large eggs
1/2 C mayonnaise
2 Tbs mustard
1 Tbs ketchup
3 Tbs pickle relish
Salt and pepper

Hard cook the eggs with a tablespoon of vinegar in the water and let cool. Peel and slice in half, setting the yolks aside in a small bowl. Mix the remaining ingredients with the yolks, smashing with a potato masher or fork. Spoon the mixture into the egg whites and arrange on a platter. Garnish with paprika or sliced olives, if desired.