This chunky avocado dip with chopped fresh fruit sounds completely contemporary but it is a time-honored recipe from the town of Comonfort, Guanajuato, published by Diana Kennedy in her excellent cookbook/travel memoir, My Mexico. Chamacuero is the indigenous name for Comonfort, where this recipe is made in the late summer and fall when the pomegranates...Read More
INGREDIENTS: 2 large or 3 small seedless eggplants 1/4 cup olive oil 1 onion, peeled and thinly sliced 4 cloves garlic, peeled and crushed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup yogurt, drained in cheesecloth for 3 hours 1 tablespoon chopped fresh mint, or 1 teaspoon dried mint 1/4 teaspoon saffron...Read More
In addition to being a flavorful dipping sauce for warm focaccia or francese, it’s equally delicious drizzled over bruschetta. INGREDIENTS: 1 cup extra virgin olive oil 1 clove garlic, pressed 1 small shallot, finely chopped 2 small chilies, jalapeño or Serrano, peeled, seeded and finely chopped 2 teaspoons finely chopped, dry-packed, sun-dried tomatoes 2 to...Read More
This is a creamy, dairy-free traditional Greek spread commonly served as a dip with pita triangles or crackers. INGREDIENTS: 8 slices of day-old white bread, crusts removed 4 tablespoons Tarama carp roe caviar* 2 tablespoons finely minced onion 3/4 cup mild extra virgin olive oil 5 tablespoons lemon juice, freshly squeezed METHOD: Remove crusts from...Read More
As egg whites contain no cholesterol, and the “yolk” consists of tofu and mayo made from oil and avocado, this is a cholesterol-free dish that is full of flavor. INGREDIENTS: 12 hardboiled eggs, halved and yolks removed 1/2 cup avocado “mayonnaise” (see recipe) 1/2 cup firm tofu 1/2 teaspoon Piment de la Vera*, or regular...Read More
INGREDIENTS: 1/4 teaspoon oregano1/4 teaspoon basil1/4 teaspoon rosemary1/4 teaspoon kosher salt (or to taste)Freshly ground black pepper1/4 teaspoon red pepper flakes2 cloves garlic, minced and mashed1/4 cup extra virgin olive oilAged balsamic vinegar, if desired METHOD: Place the oregano, basil, rosemary and salt in a small bowl and stir to combine. Add crushed garlic, stirring...Read More
Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad. Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water. To make this even easier, simply remove the stems entirely from...Read More
This Edamame Walnut Dip is a fresh, healthy appetizer that is full of flavor and delicious served with toasted pita, seed crackers or crudites. INGREDIENTS: 1 cup fresh or frozen shelled edamame (soybeans) 3/4 cup walnuts 1/2 cup lightly packed parsley 1/4 cup plain non-fat Greek yogurt 1 small clove garlic, pressed 1/4 teaspoon salt...Read More
Always an impressive holiday first course — serve the marinated shrimp cradled in a lettuce leaf ‘cup’ on a chilled plate or in a martini or champagne coupe glass with a sprig of fresh dill. INGREDIENTS: 1 1/2 cups mayonnaise 1/2 cup sour cream 1/3 cup fresh lemon juice 1/4 cup sugar 1 large red...Read More
