Chipotle Artichoke dip

Chipotle Artichoke Dip

Source: Everyday with Rachael Ray

1/4 C. chopped cilantro
1 small clove garlic
1 canned chipotle chile in adobo sauce
1 14 oz can artichoke hearts, drained
1/2 C. grated Mexican white cheese, like cotja
1/4 C. olive oil
1 T. lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.

Cheesy Poufs

Cheesy Poufs

Source: Cooking Under the Influence, by Ben Canaider and Greg Duncan Powell

1 C. grated cheese
1 C. flour
2 tsp. baking powder
1 pinch of rock salt
1 egg
3 1/2 oz milk
1 small onion, grated
4 T. flat leaf parsley, chopped

Preheat oven to 400 degrees. Mix cheese, flour, baking powder and salt in a bowl. Break the egg in a teacup, beat lightly with a fork and top up with milk. Fold this through the dry ingredients along with the onion and parsley. Drop by spoonfuls onto a tray and bake 10-15 min.

Tomatillo Salsa

Tomatillo Salsa

10046

Source: Food Network Magazine, September 2010 issue, page 119.

Ingredients:
1 large poblano pepper
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 lbs. tomatillos, husked
1/2 tsp. cumin
1/4 C. fresh lime juice
1 T. distilled white vinegar
1 1/2 tsp. sugar
kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)
Chopped cilantro

Preparation:

Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

Spicy Tomato Jam

Spicy Tomato Jam

10045

Source: Food Network Magazine, September 2010 issue, page 119.

Ingredients:
4 large lemons
5 1/2 lbs plum tomatoes, cored nd cut into 1 inch pices
4 C. light muscovado sugar or packed light brown sugar
4 tsp. ground cumin
2 scant tsp. red pepper flakes
4 small cinnamon sticks
1/2 tsp. ground cloves
8   1/8-inch thick slices of peeled ginger

Preparation:

Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. 

 

Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.

Meanwhile, sterilize four 8-ounce canning jars and lids.

Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

Pickled Grapes with Rosemary and Chiles

Pickled Grapes with Rosemary and Chiles

10044

Source: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor. By Matt and Ted Lee. 2009. Clarkson Potter

Ingredients:
6 C. stemmed mixed red and green seedless grapes (about 2 lbs.)
2 C. distilled white vinegar or white wine vinegar
2 T. kosher salt
2 tsp. sugar
3 cloves garlic, crushed
leaves from 1 four inch sprig of rosemary
1/2 tsp crushed dried red chile flakes

Preparation:
Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

Red Pepper-Feta Dip

Red Pepper-Feta Dip

10031

Source: Everyday with Rachael Ray

Ingredients:
4 pita breads, split and cut into eighths
2 jarred roasted red peppers, drained and chopped
6 ounces feta cheese
2 large cloves garlic, chopped
1/8 tsp. cayenne pepper

Preparation:

Preheat the oven to 375 degrees. Place the pitas on a baking sheet and bake, turning, until crisp, 15 minutes.
Meanwhile, using a food processor, puree the red peppers, three-quarters of the feta cheese, the garlic and cayenne. Top the dip with the remaining feta and serve with the toasted pitas.

Guacamole

10008

Guacamole

Servings: 2 ½ cups

Time: 10 minutes

Source: Diana Kennedy

Ingredients:

2 T white onion, finely chopped

4 serrano chiles, finely chopped (seeds and all), or to taste

3 T cilantro, chopped

3 avocadoes (about 1 lb)

½ C unskinned tomatoes, finely chopped

Sea salt to taste

  Toppings

¼ C tomatoes, finely chopped

1 T white onion, finely chopped

2 T cilantro, chopped

Preparation:

Put the onion, chiles, cilantro, and salt into a bowl and crush to a paste. Cut the avocados in half and, without peeling, remove the pit and squeeze out the flesh. Mash them roughly into the base and mix well. Stir in the tomatoes and sprinkle the surface of the guacamole with the toppings. Serve immediately.

Hummus

10004

Hummus

Servings: 4

Time: 5 minutes

Source: Rachael Ray, Food Network Website.

Ingredients:

1 (14.5 ounce) can chickpeas (garbanzo beans), drained

2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections

A drizzle extra-virgin olive oil

1/2 teaspoon crushed pepper flakes

1 teaspoon (1/3 palm full) ground cumin

1 teaspoon (1/3 palm full) ground coriander

1 clove garlic, crushed

Coarse salt

1/2 lemon, juiced

Preperation:

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.