Recipes 8/29 & 8/30

By admin|August 28, 2012|Information

White Bean & Roasted Eggplant Hummus

1 (1 1/2-pound) eggplant, trimmed and cut into 2-inch pieces

Olive oil, for drizzling, plus 1/3 C

Kosher salt, for seasoning, plus 1/2 tsp

Freshly ground black pepper, for seasoning, plus 1/4 tsp

 1 (15-ounce) can cannellini beans, drained and rinsed

1/3 C loosely packed fresh flat-leaf parsley

3 tbls fresh lemon juice (from about 1 lemon)

1 clove garlic

1 cucumber, cut into 1/4-inch thick slices

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

(From The Food Network: Giada deLaurentis)

New Potato Salad

3 lb small red potatoes

Kosher salt

1 C good mayonnaise

1/4 C buttermilk, milk, or white wine

2 Tbls Dijon mustard

2 Tbls whole-grain mustard

1/2 C chopped fresh dill

Freshly ground black pepper

1/2 C chopped celery

1/2 C chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. (From

Edamame Hummus

1/2 lb edamame, about 1 1/2 cups

1/4 C tahini

1/4 C water

1/2 tsp freshly grated lemon zest

1 lemon (about 3 Tbls), juiced

1 clove garlic, smashed

3/4 tsp kosher salt

1/2 tsp ground cumin

1/4 tsp ground coriander

3 Tbls extra-virgin olive oil

1 Tbls chopped fresh flat-leaf parsley

Suggested serving: Sliced cucumbers, celery, and olives

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. (From

Sweet Onion Potatoes Au Gratin

2 Tbls butter

1 large or 2 medium sweet onions, such as Vidalia, thinly sliced

Salt and freshly ground black pepper

1/2 tsp ground thyme

1 bay leaf, fresh or dried

2 lb baby Yukon gold potatoes or fingerling

1/2 to 2/3 C cream

1/2 C grated Parmiganio-Reggiano cheese

1/2 lb brick Gruyere or Swiss

Heat skillet with butter over medium heat, add onions, season with salt and pepper and ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Remove bay leaf.

While onions cook, place potatoes in pot and cover with water, bring to boil, salt water and cook to tender, 12 to 15 minutes, drain and return to hot pot. Mash the potatoes with cream, season with salt and pepper and mash in Parm.

Arrange mashed potatoes in individual gratin dishes or 1 shallow casserole. Top potatoes with onions and Gruyere cheese. Brown the sweet onion and potato gratins under hot broiler 2 minutes until bubbly. (From Rachael Ray

Zucchini Gratin

6 Tbls (3/4 stick) unsalted butter, plus extra

for topping

1 lb yellow onions, cut in 1/2 and sliced

2 lb zucchini, sliced 1/4-inch thick

2 tsp kosher salt

1 tsp freshly ground black pepper

1/4 tsp ground nutmeg

2 Tbls all-purpose flour

1 C hot milk

3/4 C fresh bread crumbs

3/4 C grated Gruyere

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. (From Ina Garten

Boiled Edamame

1 lb fresh edamame in pods, or frozen edamame in pods

2 Tlbs and more salt (The desirable amount of salt vary, depending on the amount of water to boil edamame.)

Cut off the stem end of each pod. Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.) Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it’s not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool. (From

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