Sesame Shrimp with Wasabi Sauce

Adapted from Canadian Living Appetizer Collection

Printable Recipe

Prep time: 10 minutes
Broil time: 4 minutes

Makes 40 pieces or so

Ingredients:
1/2 cup toasted sesame seeds
1/2 cup panko crumbs
1/4 tsp salt
2 egg whites, beaten
1 lb/450 g raw large shrimp, peeled, deveined
Wasabi sauce:
1/2 cup mayo (I like Hellmann's with Olive Oil)
2 tsp wasabi paste
1 tbsp lime juice
1 tsp sesame oil
1 tsp fresh chives, finely chopped or green onion

Directions:
1.  Whisk together all the ingredients for the wasabi sauce in a small bowl and set aside.

2.  Beat the egg whites in a small bowl.   In a separate large plate combine the panko, sesame seeds and salt.

3.  Preheat the oven to broil.  Place the rack 4" from the heat element.  Line a large rimmed baking sheet with greased foil.  (I use PAM olive oil spray).

4. Dip the shelled shrimp in the egg whites and then place in the panko sesame mix. Pat to ensure the mixture sticks to the shrimp, turn and repeat.   Place the coated shrimp on the prepared baking sheet and broil, 2 minutes per side.

Serve with wasabi sauce (which is also great on sandwiches, and as a dip for raw vegetables, etc.)

Broiled & Asian Spiced Chicken Wings

From epicurious iPad app

Printable Recipe

Prep time: 5 minutes

Cooking time: 15-20 minutes

Ingredients

3 lb chicken wings, split

Spice mixture:

2 -3 cloves  garlic minced

1 ½ tsp Chinese 5 spice powder

1 tsp salt

1 ½ tsp soy sauce

Directions:

1.       Preheat broiler and place rack 6-7” from heat.  Line a rimmed baking sheet with foil for easy cleanup

2.       Rinse & pat dry wings

3.       In a large bowl, combine  spice mixture and toss in wings to coat.

4.       Arrange wings in a single layer on the prepared baking sheet. 

5.       Broil turning once or twice until browned and cooked through (15-20 minutes)

White Bean, Mint & Parmesan Dip

From The Lazy Gourmet

(I should have chosen a more colorful bowl to serve it in... but it was devoured in no time!)

Printable Recipe

Prep time: 5 minutes

Makes: 1¾ cup

Ingredients:

1 large clove garlic, peeled

1 (14oz/398ml) can cannellini beans (or white kidney beans), drained & rinsed

2 tbsp olive oil (plus whatever you need to balance the lemon juice)

½ cup fresh mint leaves

Juice & zest of 1 large lemon

Pinch of salt

½ jalapeno pepper, seeded & finely chopped ( or more if you like it really spicy)

1 cup Parmesan cheese, grated

Directions:

1. Drop the garlic through the feeding tube of your food processor with the motor running.  Add the rest of the ingredients and process until smooth. Taste and add whatever is missing in your mind. If it’s too thick, add a little water, lemon juice or oil – a tiny bit at a time.

2. Transfer to a bowl, and serve with chips or crudites.

Easy Food Processor Holiday Slaw

From KitchenAid

Printable Recipe


Prep time: 10 minutes

Chill time:  1 hour – 4 days

Makes 12 cups

Ingredients

½ large green cabbage, cored

1 small fennel bulb, trimmed

8 large red radishes, trimmed

6 green onions, trimmed

1 green pepper, cored (I used red pepper instead)

1 cup (250 mL) dried cranberries

½ cup (125 mL) balsamic apple cider (or white wine) vinegar

cup (75 mL) each oil and maple syrup

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

¾ tsp (4 mL) salt

Directions

1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. 

2. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feed­ing tube; add to the large bowl.

3. Cut the green onion and sweet pepper into chunks. Use the multi­purpose metal blade to chop finely. Add to the cabbage mixture. 

4. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. 

5. Chill for at least 1 hour or up to 4 days.  

Hot Spinach Cheese Dip

Hot Spinach Cheesy Dip
Adapted from Everyday Food: Fresh Flavor Fast

Printable Recipe

Hands-on time: 20 minutes
Baking time: 25-30 minutes

Makes 2 cups

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 large garlic cloves, minced
4oz/112g baby spinach (the recipe called for 2lb/1kg, but all I had was 4oz and I added the Swiss chard – total weight was still less than 1lb and plenty for the dip)
1 bunch Swiss Chard leaves (stems removed), coarsely chopped (beet greens are nice too)
½ cup milk
6oz/25g cream cheese, cut into small cubes and allowed to soften on the counter
3-4 dashes Worcestershire sauce
3-4 dashes Cholula Chiptle hot sauce (or whatever your favorite is – do try to find some Cholula though, it’s awesome)
¾ cup mozzarella cheese, shredded + ¼ cup for topping
Sea salt & freshly ground black pepper to taste.

Directions:
1. Preheat the oven to 425°F/220°C

2. In a Dutch oven, sauté the onions and garlic in the olive oil over medium heat until the onions are translucent and fragrant, stirring occasionally (five minutes). Don’t let the garlic burn or the dish will taste bitter.

3. Add the spinach and chopped Swiss chard and sauté until wilted (another 5-8 minutes).

4. Transfer the greens to a colander or large strainer and press out any moisture. Place the drained mixture on a chopping board and coarsely chop.

5. Back in the Dutch oven, bring the milk to a boil and add the diced cream cheese, whisking until melted (about 3 minutes). Return the chopped cooked greens to the pot and add the seasonings and mozzarella. Stir to combine and pour into a baking dish – preferably one you can serve from. Sprinkle more mozzarella (about ¼ cup) over top.

6. Bake for 25-30 minutes. Let set on the counter for 5 minutes or so – just until it cools down a little. The dip will thicken and … of course, keep you from burning your tongue.

I like to serve it with multigrain chips or homemade pita chips.

Wild Mushroom Crostini

Wild Mushroom Crostini
From Epicurious

Printable Recipe

Total time: 15 minutes

Serves 8

Ingredients:
Mushroom topping:
3 tbsp butter
12 oz/355g assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced (Ruth’s note: I used mostly cremini mushrooms plus a handful of dried wild mushrooms, reconstituted & chopped)
1½ tsp fresh thyme, chopped

Thyme vinaigrette:
Scant ¼ cup red wine vinegar
3 tbsp fresh thyme leaves
2 tbsp mayonnaise
1 small shallot, chopped
½ cup olive oil plus more for brushing
1 baguette cut into ½” thick slices across
½ cup good quality olive oil
More olive oil for drizzling (epicurious suggests Truffle oil)

Directions:
For mushroom topping:
Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.

For thyme vinaigrette:
1. Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add ½ cup olive oil; blend until almost smooth. Season to taste with salt and pepper.

2. Preheat oven to 400°F/200°C. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

3. Mound ¼ cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil, or extra virgin olive oil.

Mushroom & Sausage Savory Rugelach

Mushroom & Italian Sausage Savory Rugelach
from Tastefully Small Savory Bites

Printable Recipe

Prep time: 10 minutes
Refrigeration time: 3 hours to overnight
Assembly & filling time: 20 minutes
Total Baking time: 35-45 minutes
Makes 24-30 rugelach

Ingredients:
Pastry:
2/3 cup flour
1/8 tsp salt
1/8 tsp baking powder
2 oz/56g cream cheese, softened
4 tbsp ( ½ stick ) unsalted butter, softened
1 egg yolk
1 ½ tsp sour cream (or thick, plain yoghurt)
1 tsp vanilla extract
Filling:
1-2 tbsp unsalted butter
½ cup shallots, finely chopped
1 ½ cup mushrooms, finely chopped (I had cremini on hand, but a mix of wild mushrooms would be awesome)
2/3 cup sweet Italian sausage, casing removed
1 tsp fresh rosemary, finely chopped

Directions:
Prepare the pastry:
1. In a medium bowl, whisk together flour, salt & baking powder.

2. In another bowl, using a hand mixer, beat cream cheese, and softened butter until light (about 2 minutes) then add the egg yolk, sour cream and vanilla. Beat at medium speed until smooth.

3. Reduce speed to low and add the dry ingredients, mixing just until combined. Divide dough into 2 portions and wrap each in plastic wrap. Refrigerate for at least 3 hours or up to overnight.

Prepare the filling:
1. Melt 1 tbsp butter in a skillet over medium heat and sauté shallots until translucent and soft (2-3 minutes). Remove half and set aside for topping

2. Add the mushrooms, sausage and rosemary to the skillet. Cook until the sausage is cooked through – mashing often. All the moisture from the mushrooms and sausage should have evaporated (3-5 minutes).

3. Set aside to cool

Prepare the rugelach:
1. Preheat oven to 325°F/160°C and prepare baking sheet- line rimmed baking sheet with aluminum foil or parchment paper.

2. Roll out one cold pastry disk onto a floured surface. The dough should be 1/8” thick and measure 6” x 14” long. If sticky, add a little more flour as you roll out the dough, lifting it off the surface with a pastry scraper. This will allow for rolling without tearing.

3. Sprinkle half the mushroom, sausage mixture evenly over the surface of the dough.

4. Roll lengthwise, jelly roll style, using the pastry scraper as you go so as not to tear the dough.

5. Cut 1” pieces across the roll (12-14 pieces) and place them, seam side down on the baking sheet about 2” apart.

6. Repeat with the second disc and remainder of the filling.

7. Lightly baste the tops of the rugelach with a little water and sprinkle with the remaining shallots.

8. Bake in center of oven, until golden brown – (35-45 minutes).

Note: another idea for filling from the author: omit mushrooms and sausage for a meatless variety. Spread garlic butter, sprinkle with fresh herbs of your choice, sautéed shallots and sunflower seeds.

Apple Cider BBQ Chicken Wings

Sticky Apple Cider BBQ Chicken Wings
Inspired by The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Printable Recipe

Prep time: 5 minutes
Baking Time: 25-30 minutes

Serves 2-4 (depends on what else – or who – you’re serving)

Ingredients:
2 lb/ 1 kg chicken wings, split in two
Apple Cider Vinegar BBQ Sauce

Directions:
1. Preheat the oven to 425°F/220°C and line a rimmed baking sheet with foil for easy clean up.

2. In a large bowl, toss the chicken wings with ¼ cup of the apple cider vinegar bbq sauce to coat the wings.

3. Place the wings on the baking sheet, skin side up and bake for about 15 minutes. Baste with more of the sauce and continue to bake for another 10-15 minutes. The wings should be a gorgeous glazed amber color and even look sticky.

Avocado Crab Cakes

Avocado Crab Cakes
From Gourmet Meals in Crappy Little Kitchens

Printable Recipe

Prep time: 15 – 20 minutes
Chill time (in freezer): 30 minutes or up to 3 days
Cook time: 20-30 minutes
Makes: 6 large patties or 25 min crab cakes

Ingredients:
2 ripe avocados, diced
Juice of 1 large, or 2 small limes
3 tbsp olive oil
½ cup yellow onion, finely chopped
2 cloves garlic, minced
½” fresh ginger, minced
2 tbsp sweet red bell pepper, seeded & finely diced
½ jalapeno pepper, seeded and finely diced
1½ tbsp butter
¼ - 1/3 cup bread crumbs – I use Panko – they’re extra crispy
¼ cup heavy cream
1 egg
1lb/450g crab meat
Salt & pepper to taste
Chipotle Aioli
2 pasteurized egg yolks
1 tsp white wine vinegar
1 cup extra virgin olive oil
2 tbsp chipotle, minced
1 tbsp adobo sauce
Sea salt to taste
Wasabi Mayo
½ cup mayonnaise
1-3 tbsp wasabi paste (as much or little heat as you like)
Garnish: lime slices/wedges

Directions:
Crab Cakes
1. In a large bowl, dice the avocado and spritz with the lime juice to keep from discoloring. To easily dice an avocado: Cut avocado in half lengthwise around the large pit. Twist and the halves will separate. To remove the pit, just gently tap it with a sharp knife, twist and remove. Then take the knife and, without breaking through the skin, slice a grid pattern through the avocado meat right and scoop it out with a spoon.

2. Heat a 12” skillet over medium heat and add the olive oil. When heated through, add onion, garlic, ginger, bell pepper and jalapeno and sauté until the onions are translucent (about 8 minutes). Add the butter and allow it to melt. Stir in the bread crumbs and toast in the butter, allowing the breadcrumbs to absorb the moisture of the vegetables.

Add the cream and turn off the heat while stirring. Fold in the egg quickly to temper (this brings the eggs slowly up to the temperature of the cream and keeps them from scrambling when they bake in the oven.

3Add the sautéed mixture to the bowl of avocado. Gently fold in the crabmeat, trying to maintain the shape of the lump crab and avocado. Season with salt and pepper to taste.

4. Form mixture into 6-8 equal patties about 1” thick, packing each firmly. Transfer to waxed paper lined baking sheet. Wrap tightly with plastic wrap. Freeze for at least 30 minutes or up to 3 days.
Note: The chef actually used a 1/8 cup scoop to make mini crab cakes. Once the crab cakes are frozen, you can transfer them to a freezer baggie if you are going to keep them for later.

5. Preheat the oven to 500°F/260°C and prepare baking sheets. Line with foil and brush with a little olive oil and place the frozen crab cakes about ½” apart. Bake for 15 minutes and rotate the pan for another 10-15 minutes or until golden brown and crispy.

Arrange on a platter either setting each crab cake on a thin lime slice or surrounded by lime wedges and topped with a dollop of chipotle aioli or wasabi mayo

Chipotle Aioli:
1. Place a medium bowl on top of a damp dishtowel (to keep the bowl from rolling around while you whisk). Put yolks, vinegar and garlic into bowl and whisk to combine.

2. While whisking vigorously with one hand, slowly drizzle in the olive oil with the other hand. If you add the oil to quickly, it won’t emulsify with the yolks. When whisked enough, the sauce should be thick like mayo.

3. Fold in chipotle and adobo. Season with salt and taste.
Note from Chef: instead of chipotle, try horseradish, tarragon or lemon and dill. Mix in capers, minced red onion and lemon for seafood topping. And if you’re in a hurry, just add garlic and chipotle to mayo.
Note from Ruth: you could also just mix some wasabi paste into mayo.

Serve with lime wedges and aoli or mayo. Great with a mixed greens salad

Salami Chips

Salami Chips
From Pasta Et Cetera a la di Stasio

Printable Recipe

Prep time: just as long as it takes to heat up the oven
Baking time: 10 minutes

Makes 12 chips (or as many as you desire)

Ingredients:
12 very thin slices of salami (this time I used chorizo, but this is a great way to do up your favorite salami)

Directions:
1. Preheat oven to 350°F/180°C

2. Place the salami slices on a baking tray (I line mine with parchment paper for easy clean up).

3. Bake in the middle rack for 7-10 minutes, turning halfway through. Drain on paper towels.

Pastry Baked Brie with Chutney & Pecans

Puff Pastry Baked Brie with Chutney & Pecans
Adapted from Brie en Croute

Printable Recipe

Ingredients:
1 sheet frozen puff pastry (package comes with 2 sheets)
1/4 cup chopped pecans
1 (8 oz) wheel Brie cheese
¼ cup orange rhubarb chutney or your favorite jam
1 egg, beaten

Directions:
1. Preheat oven to 375º F/180°C and cover a rimmed baking sheet with foil for easy cleanup.

2. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).

3. Toast the nuts in the oven 350°F/175°C or on low heat in a nonstick skillet for 5 minutes or until golden and aromatic but not burnt.

4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg.

5. Center the wheel of Brie on top of the pastry sheet. Spread chutney on top of Brie and sprinkle nuts and add another dollop of chutney on top. Bring pastry over the Brie, overlapping the dough, like caflouti or rustic tarts. Just make sure the entire cheese wheel and toppings are covered. Pinch the dough so there is no open spots for them to leak through.

6. Place on the prepared baking sheet and bake for 20- 25 minutes until pastry is golden brown. Serve with your favorite crackers.

Chorizo Cheese Potato Wraps

Chorizo Cheese Potato Wraps
From Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends

Printable Recipe

Hands on time: 10-15 minutes
Oven time: 25 minutes

Makes 12-15
Serves 4 (or in my house …2)

Ingredients:
3 large russet potatoes
12 thin slices of cured chorizo sausage (already cooked), sliced across
1 cup old cheddar cheese, grated

Directions:
1. Preheat oven to 400°F/200°C and line a large rimmed baking sheet with parchment paper. You will need a second baking sheet the same size and another sheet of parchment as well.

2. Peel the potatoes and thinly slice them lengthwise into ¼” slices . The book suggests that each potato will turn out 24 slices, but I used my mandolin and made more. I can’t imagine using a knife to get them that thin.

3. Once the potatoes are sliced, line them up on a baking sheet (Anna brushes the parchment with vegetable oil, but I didn’t find it needed any). Place a thin slice of chorizo on the center of each potato. Sprinkle some grated cheese over top, keeping the edges of the potato clear. Top with another slice of potato.

4. Place a second sheet of parchment over the potatoes…don’t miss this step or they will stick to the bottom of the top pan. Place another baking pan over top and bake in the center of the oven for 15 minutes. Remove the top baking pan and parchment that is covering the potatoes and continue to bake for 8 minutes or until golden and crisp.

Serve them warm or at room temperature…and be prepared to make another batch!

Garlic & Anchovy Toasts

Anchovy & Garlic Toasts
From The Provencal Cookbook

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes

Serves: 2 - 4

Ingredients:
4 thick slices of rustic bread (I used a crusty flax bread) – you might want to make some extras they are that good!
1 garlic clove, halved
4 anchovy fillets packed in oil or salt (I favor oil)
5 tbsp good quality olive oil
½ tsp red or white wine vinegar
2 tsp flat leaf parsley, finely chopped
Freshly ground black pepper to taste

Directions:
1. Preheat oven to 250-300°F/125-150°C.

2. Toast the bread slices until crisp and golden. Rub both sides with the cut side of the garlic. Set aside

3. In a small bowl, mash the anchovies. Add the oil and vinegar and combine well. Reserve 1 tsp of parsley for garnish and add the rest to the anchovy mixture. Season with pepper.

4. Spread the anchovy mixture on one side of the toast. Let it sit in a warm oven for 3-5 minutes before sprinkling with the reserved parsley.

Serve at once. It’s awesome with a crisp beer or hearty red wine and some cheese.

La Bomba - Spicy Eggplant Condiment

La Bomba – Spicy Eggplant Condiment
From Earth to Table: Seasonal Recipes from an Organic Farm

Printable Recipe

Prep time: 15 minutes
Total cooking time: 15 minutes

Makes 2 cups

Ingredients:
2 tbsp extra virgin olive oil
2 cups eggplant, finely diced (1 medium-large)
1 ½ cups fennel root, finely diced (1 small or ½ large bulb)
¾ cup roasted red peppers, finely diced
¾ cup white onion, finely diced (1 large)
½ cup green olives, drained, pitted and finely diced
½ cup artichoke hearts, finely diced (I used canned and only needed 2)
½ cup fresh cremini mushrooms, finely diced
3 large cloves garlic, minced
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 tbsp sherry vinegar (I ran out so I used champagne vinegar…also tasty)
Salt & freshly ground black pepper to taste
½ cup fresh flat leaf/Italian parsley, chopped

Directions:
1. Heat oil in a large skillet over medium-high heat until the oil is hot but not smoking. Add everything up except for the spices, vinegar and parsley. Sauté until the vegetables are slightly softened (about 12-15 minutes). Add the cayenne & paprika and sauté until the spices are aromatic and the vegetables, soft (2-3 minutes longer). Stir in the vinegar and taste for seasoning.

2. Cover a large, rimmed baking sheet with foil for easy clean up and spread the mixture evenly. Allow to cool. Sprinkle with parsley and toss to combine.

It can be stored for up to a week in the fridge. It’s great as a spread for sandwiches, as a pasta sauce, pizza topping or part of an antipasto platter. Be like Chef Jeff, just eat it with some foccacia and enjoy!

Salmon Paneer Cakes

Salmon Paneer Cakes
From Everyday Indian

Printable Recipe

Prep time: 5 minutes
Cooking time: 8-10 minutes
Makes 6-8 cakes/patties

Ingredients: :
1 can (6oz/170g) salmon, drained (I ran out and used a tin of crab meat, drained and squeezed dry – delious, think I’ll try this with chopped cooked shrimps too)
¾ cup paneer (the author makes her own, but I bought mine)
¼ cup plain yoghurt (I used goat yoghurt this time)
¼ cup red onion, finely chopped
¼ cup chickpea flour
1 tsp garam masala
½ tsp salt
1 tsp dried fenugreek leaves*
1 tsp Chana masala*
1 tbsp fresh ginger, grated*
(*optional in the book, but a must in my house)

2 tbsp grapeseed oil for frying

Directions: :
1. Combine everything except the oil in a bowl, mixing well to blend all the spices.

2. Form into 6-8 patties.

2. Heat the oil, in a non-stick, heavy-bottom large skillet over medium heat. (You really don’t need much) Add the cakes/patties and cook for 2-3 minutes until the underside is golden. Flip and continue to cook for another few minutes until golden on the bottom.

3. Drain on paper towels (although there shouldn’t be much oil)

Great served as an appetizer - delicious hot or cold

Palak Pakoras (Spinach, Onion & Potato Pakoras)

Palak Pakoras (Spinach, Onion & Potato)
From The Flavors of Asia

Printable Recipe

Prep time: 5 minutes
Cooking time: 45 minutes total (5-6 minutes per batch)
Serves 4-8

Ingredients:
Spice Powder:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp garam masala
½ tsp cayenne pepper
½ tsp fennel seeds
Filling:
6 cups baby spinach, chopped and firmly packed
1 red boiling potato (I used a Yukon gold), peeled and finely diced
1 small red onion, finely diced
1 fresh hot green chili, very finely chopped (being wimps, I used ½ small Jalapeno pepper, seeded before chopping
1/3 cup cilantro/coriander leaves, finely chopped
2 cups chickpea flour (can be found at Asian, Middle Eastern specialty stores – worth the trip)
1 tsp salt
½ tsp baking powder
¼ - ½ cup water (enough to get the batter to stick together to form balls)
Canola oil, enough to deep fry the pakoras (I used a small saucepan and used about 1quart/1 litre)

Directions:
1. Combine all the ingredients for the spice powder in a mortar & pestle or spice grinder (I use my stainless steel coffee grinder) and grind coarsely.

2. For the filling: In a large bowl, combine the spinach, potato, onion, chili, cilantro, chickpea flour, salt and baking powder. Stir until everything is uniformly coated with the flour. Don’t panic at this point….it really doesn’t look anything like the balls it’s supposed to form. Add water and stir to make a batter. (I didn’t think it would all stick together in the hot oil, but it did – don’t make it too soupy.)

3. In a deep sided saucepan (the book suggests large, but I don’t like to waste that much oil, so I used a medium saucepan (8in/20cm diameter-2qt/2litre) and enough canola oil to come about ¾ the way up the sides) heat the oil over medium-high heat to 360°F/182°C. I never used to own a candy/deep fry thermometer and just did the “throw a little of whatever and if it sizzles and bubbles, it’s hot enough” approach. Now that I have one, I love it and I never end up with burnt oil taste.

4. Use a scant ¼ cup measure or large soup spoon (about 3 tbsp worth of filling –not sure why it’s called filling, since nothing goes around it – so stop looking) and slide into the hot oil.

Note: I wet my hands to press the batter into a ball over the spoon. That way the batter didn’t stick to my hands

Immediately turn the temperature down to medium. My pot only held 4 pakoras without crowding. Cook for one minute and turn the pakoras over with a slotted spoon. Cook for one more minute and turn the heat back up to high. Continue cooking and turning several more times (total cooking 5-6 minutes per batch). They will be dark golden brown. Remove with a slotted spoon onto paper towel lined platter.

Repeat for the rest of the batter.

Note: They do taste best right out of the oil – the spinach gets crispy and just melts in your mouth. That said, I made them early in the morning for supper and just warmed them in the oven for a couple of minutes. Everyone still raved.

The book suggests serving with a Green Chutney, but we ate them plain.

Chickpea & Pomegranate Dip

Chickpea & Pomegranate Dip
From Small Bites

Makes about 1 cup
Prep time: 15 minutes

Ingredients:
2 cans (14oz/400g) chickpeas (garbanzo beans), drained
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 large clove garlic, finely chopped
½ tsp salt
1 tsp cumin seeds, (I like to toast them first and slightly bash them in a mortar & pestle – that would be any heavy object in a bowl if you don’t have a real one)
1 small red onion, finely chopped
3 tbsp fresh mint, finely chopped
3 tbsp fresh cilantro/coriander leaves, finely chopped
2 red chili peppers, deseeded & finely chopped (I used 1 Jalapeno pepper, but here’s where you add the amount and type of heat you want)
5 oz/150g feta cheese, crumbled
2+ tbsp pomegranate molasses/syrup

Pita chips (there is a recipe in the book as well –p217, but I just used some multigrain tortilla chips)

Directions:
1. Place chickpeas/garbanzo beans, olive oil, lemon juice, garlic and salt in a food processor and pulse just until coarsely crushed. Taste to see if you need more garlic or lemon juice.

2. In a small bowl, combine the cilantro, mint & chopped peppers and set aside.

Two ways to serve:
1. Individual bites on a platter: place pita chips or multigrain tortilla chips and top with a spoonful of chickpea mixture. Sprinkle with a little toasted cumin seeds, onion, herb & pepper mix, top with crumbled feta and then drizzle with some pomegranate syrup.

2. Bowl of dip surrounded by chips: Take a large platter and place a bowl of chickpea mixture in the center surrounded by chips (pita, tortilla or whatever you favor). Top as above, adding more “toppings” as needed.

Sicilian Stuffed Artichoke Bottoms

Sicilian Stuffed Artichoke Bottoms
From Small Bites

Makes 6-8 pieces
Prep time: 45 minutes (if you’re starting with whole artichokes, 5 minutes if you’re using frozen)
Total Cooking time: 25 minutes

Ingredients:
6-8 globe artichokes (I used a bag of frozen artichoke bottoms– 14oz/400g)
Juice of 3 lemons (only need one if you're using the frozen bottoms)
4 large cloves garlic, chopped
6 tbsp olive oil
3 tbsp fresh mint, chopped
1 tsp each salt & pepper
4 tbsp water
1 cup homemade breadcrumbs (I like Panko crumbs)
1 tsp grated lemon zest
3 tsp flat leaf/Italian parsley, chopped
1 tbsp small capers, rinsed
2oz/50g provolone cheese, cut into 6-8 slices
Garnish: lemon zest & arugula

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

To make your own artichoke bottoms:
1. Peel outer leaves of the artichoke until you reach the pale green, soft part.
2. Slice off the stem. Using a heavy sharp knife, cut away the top ¾ of the artichoke, reserving the bottom.
3. Trim off the hard edges with a small paring knife. Use a spoon to scrape out any remaining inner choke.
4. Place the cleaned artichoke in a bowl of water with 1/3 of the lemon juice.
Note: If you’re starting with prepared artichoke bottoms, just place them in the bowl of lemon water until you’re ready for the next step.

2. Add half the chopped garlic and 3 tbsp oil in a large saucepan over medium high heat and sauté the garlic until slightly golden. Drain the prepared artichoke bottoms, add to the pan and cook for 1 minute. Add the mint, a little salt and pepper, water and remaining lemon juice.

3. Reduce the heat to medium low and cover the saucepan. Cook until the artichokes can be pierced with a knife tip, but not mushy (anywhere from 3-10 minutes depending if you’re starting from frozen or raw, which take longer than the frozen). Remove to the prepared baking sheet.

4. In the meantime, combine breadcrumbs, lemon zest, parsley, capers and remaining garlic, olive oil, salt & pepper in a small bowl and set aside.

5. Putting it all together: Place a slice of cheese on each artichoke bottom and distribute the breadcrumb mixture evenly on top.

6. Bake for 15 minutes or until the cheese has melted and breadcrumbs are toasty.

Serve warm and garnish with lemon zest and arugula sprigs.

Zaalouk - Moroccan Eggplant Salad

Zaalouk – Moroccan Eggplant Salad
From The Ethnic Paris Cookbook

Hands-on Time: 15 minutes
Roasting Time: 60 minutes or so

Serves 4-6 (Ruth’s note: Great not only as an appetizer with pita or tortilla chips, it’s also wonderful as a topping for roasted or grilled fish)

Ingredients:
1.5lb/700g eggplant
5 cloves garlic, skin on
1.5lb/700g tomatoes, chopped (Ruth’s note: I used one can - 28oz/974ml diced tomatoes, drained instead)
1 tbsp tomato paste
Juice of 1 lemon
1-2 tsp harissa paste
1 tsp ground cumin
¼ bunch fresh parsley, chopped (Ruth’s note: I used about ½ cup)
¼ bunch fresh cilantro/coriander leaves, chopped
¼ cup argan or walnut oil (Ruth’s note: the bottle of argan oil cost $54, so I went with good quality olive oil instead)

Directions:
1. Preheat the oven to 350°F/180°C. Prick the eggplant all over with a fork. Place garlic cloves and eggplant on a baking sheet (Ruth’s note: line with foil for easy cleanup) and roast turning frequently until tender - at least 40 minutes unless the eggplants are really small. Don’t let the garlic get brown or they will be bitter. Check after 20 minutes. If they are soft, remove them from the oven and set aside.)

2. While the eggplant and garlic are cooking, place the chopped tomatoes and tomato paste in a saucepan and simmer over low heat until it’s reduced to a thick sauce, about 20 minutes. Remove from heat and allow to cool slightly.

3. Once the vegetables are roasted, slip the garlic out of their skins and mash with the back of a fork. Set aside.

4. Transfer the eggplant to a colander, split them in half and let the juices drain. Working in the colander, scrape the flesh from the skin and press out as much liquid as possible. Discard the skin and add the pulp to the garlic.

5. Transfer the cooled tomatoes to the bowl of a food processor. Add the eggplant and garlic and the rest of the ingredients…except the oil. Pulse to a coarse puree. With the motor running slowly add the oil in a thin, steady stream through the feed tube.

Taste for seasoning and serve at room temperature with crusty bread, pita or tortilla chips as an appetizer. Or....

It was wonderful over roasted halibut fillets and roasted cherry tomatoes on the side.

Marty's Guacamole

Marty's Guacamole
From Marty's World Famous Cookbook

Prep time: 5 minutes
Standing time: 1 hour or so (we ate it right away)

Makes: 1½ -2 cups

Ingredients:
2 ripe Haas avocados, peeled and pitted
1 ripe tomato diced ( I only had grape tomatoes on hand, but delicious)
1 small red onion, minced
1 large garlic clove, minced
½ bunch cilantro, chopped (about ½ cup or so)
Juice of ½ lime (or more to taste)
½ - 1 jalapeno pepper, seeded & finely minced
2 tbsp olive oil
Salt & freshly ground pepper to taste

(Ruth's note: I like a little ground cumin in my guacamole)
Marty suggests serving with tortilla chips, but toasted pita works too

Directions:
1. In a bowl, add everything (except the tortilla chips or pita). Mash with a fork and let stand for 1 hour or so tor the flavors to fully develop.

2. Toast the tortilla chips on a cookie sheet under the broiler just until the edges brown slightly.

To serve, place the tortilla chips or pita on a platter and place a bowl of guacamole in the center.