Bread Machine (227 page)
Serves 4
This is a variation on baba ghanoush, a wonderful (and lowfat) Mediterranean dish that is good with toasted pita bread, plain or herbed focaccia, or toast. This is nice topped with some sesame seeds that have been lightly toasted in a dry skillet.
2 medium eggplants (about 1
1
/
4
pounds)
1 medium shallot
1 whole canned jalapeño pepper
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1
/
4
teaspoon ground cumin
Pinch of salt
Preheat the oven to 400°F.
Cut the eggplants in half lengthwise and place, cut side down, on a lightly greased baking sheet. Bake for 35 to 45 minutes, until tender and the skin is blackened and puckered. Set aside to cool.
Peel the eggplant and discard the skin. With the food processor running, add the shallot through the feed tube. Add the remaining ingredients and process until just combined; this dip is best a bit chunky. Scrape into a serving bowl and refrigerate, covered, until serving. This dip can be made 1 day in advance.
Serves 6
This is the most popular dip I make. It is good hot, warm, or cooled to room temperature. Serve this dip with
Pita Bread Crisps
, or with fresh slices of
Roman Bread
.
4 scallions
8 ounces cream cheese, at room temperature
1 cup grated Parmesan cheese
One
1
/
4
-ounce can artichoke hearts or bottoms, drained
1
/
2
cup mayonnaise or plain yogurt
Dash of hot red pepper sauce
Preheat the oven to 400°F.
Place the scallions in a food processor and chop. Add the cream cheese and Parmesan cheese and process until smooth. Add the artichokes and process until coarsely chopped. Add the mayonnaise or yogurt and red pepper sauce; process with on and off pulses just until incorporated. Scrape the mixture into a shallow 4-cup gratin dish or ovenproof dish. (The dip can be made 1 day ahead up to this point and refrigerated.) Bake for 25 minutes, until the dip is bubbly. Serve immediately.
Makes 2 quarts, serves about 8
I have been taking these vegetables
à la greque
to parties for decades. The vegetables do not need cooking; they soften in the vinaigrette as they marinate. I use a wonderful organic apple cider vinegar in the marinade, and store them in big spring-top jars. Prepare the vegetables one to three days before serving. This is a wonderful, crunchy appetizer or salad, especially when accompanied by fresh bread and cheese.
1 cup vegetable oil
1
/
2
cup olive oil
1
/
2
cup apple cider vinegar
1
/
3
cup water
1
1
/
2
tablespoons chopped fresh dill or basil
Grated zest of 1 lemon
Pinch of onion powder
Sea salt and coarse-ground black pepper
1
/
2
small head cauliflower, cut into florets
1 to 2 medium carrots, sliced, or 4 ounces baby carrots, halved lengthwise
1 medium yellow crookneck or straight-neck summer squash, cut into
1
/
2
-inch chunks
2 medium zucchini, cut into
1
/
2
-inch slices on the diagonal
1 large red pepper, cut into
1
/
2
-inch strips
1
/
3
pound large fresh mushrooms, sliced
1
/
2
inch thick
One 12-ounce package frozen artichoke hearts, defrosted and drained on paper towels
3 cloves garlic, peeled and halved
1 bay leaf
Combine the oils, vinegar, water, dill or basil, lemon zest, onion powder, salt, and pepper in a bowl. With a whisk or immersion blender, blend until thick.
Layer the vegetables in a tall 2-quart glass jar, and tuck the bay leaf in on top. Pour the vinaigrette over the vegetables. Cover the jar with the lid and turn upside down to moisten all the vegetables. Place the jar right side up in the refrigerator, over night or up to 3 days. To make sure the marinade is reaching all the vegetables, you may want to let the jar rest on its side occasionally, while it is being refrigerated. Place a paper towel underneath, in case the jar should leak.
To serve, remove the vegetables from the jar with a slotted spoon. The vegetables may be eaten cold or at room temperature. They keep for 4 days.
