|
| |
| Cut slice from top of cheese (cut face for Halloween). Carefully scoop out cheese and cut in small pieces. Whirl in blender and add
remaining ingredients. Good w pumpernickel. |
| Beer | 0.5 |
| c (or use brandy or rum) |
| Sauté
onion in butter till soft. Puree w hard cooked eggs, walnuts, salt and pepper. Makes 1.5 c. |
|
Eggplant
Caviar |
Serves |
10 |
|
Preheat oven to
500. Arrange eggplant in a single layer on baking sheet coated w olive
oil. Turn slices to coat both sides. Sprinkle w garlic salt. Bake 15 minutes, turning halfway
through. Heat truffle or sesame oil in small skillet over medium high
heat. Add walnuts, oregano and garlic. Sauté 2 min. Drop thru chute w
food processor on, and process until minced. Drop parsley thru chute. Add
remaining ingredients and process until smooth. Serve w pita wedges. |
|
Eggplant |
1 |
|
lb, sliced 1/2"
thick |
|
Sesame Oil |
1 |
|
tsp (or use
truffle), or walnut or lemon |
|
Nuts, Walnuts |
0.25 |
|
c chopped |
|
Eggplant
Caviar (2) |
Serves |
|
Prick eggplant
several times with a fork. Roast in a dry cast iron skillet over
moderately high heat, turning frequently, until skin is blackened and pulp
is completely softened, 40-50 minutes. Transfer to cutting board and cool
10 min, then peel off skin and coarsely chop pulp (it's fine if a few
specks of charred skin remain) (Can be done to this point a day ahead and
chilled, covered. Bring to room temp before continuing). Combine with
remaining ingredients. Serve w tapenade and toasted French bread. |
|
Onion |
0.25 |
|
c finely chopped
red |
|
Tomato |
1 |
|
plum, peeled,
seeded and chopped |
|
Parsley |
2 |
|
T chopped fresh
flat leaf |
| Prick eggplant w fork and bake in preheated 375 degree oven until soft (45 min). Cool and split in half, removing seeds. Scoop out
flesh and chop. Stir in onion, garlic and tomatoes. Stir in olive oil and lemon juice. Stir in basil, parsley, salt and pepper. |
| Parsley | 2 |
| T Italian, chopped |
| Eggplant Spread, Grilled | Serves |
| Prepare grill. Pierce eggplants in several places w fork and grill on rack 5-6" above
coals, turning occasionally, until very soft, 30-40 min. Transfer to colander and, when cool enough to handle, quarter lengthwise. With a small knife, remove and discard as many seeds
as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain, covered and chilled, 1 day. Discard any juices
from eggplant. Mince onion and garlic and finely chop parsley. In food processor, pulse all with remaining ingredients until coarsely
pureed. Transfer spread to bowl and season w s&p. Chill at least 3 hours and up to 3 days. Serve w grilled pita. Makes 3 c. |
| Eggplant--Baba Gannouge | Serves |
| Broil or grill eggplant until soggy, turning every 10-15 min for 45-50 min. Cool and peel. Drain 20 min and dice. Puree lemon juice
and garlic. Salt to taste. Add eggplant and pulse until coarse. Add tahini and sour cream and pulse just until combined. Transfer to
small bowl and drizzle w olive oil. |
| Sour Cream | 0.25 |
| c (optional) |
Enoki Bundles--Serves 4
Place mushrooms in bowl and sprinkle w pinch of salt and a generous amount of
pepper. Lightly toss w olive oil and lime juice. Divide mushrooms into 10
bundles, wrap each w a slice of prosciutto and tie w a chive.
Chives 5 blanched, halved
Lime Juice from 1 lime
Mushrooms 3.5 oz fresh enoki, bases trimmed
Olive Oil 1 T
Prosciutto 0.25 lb, sliced thin
|