Andrea Meyers » Appetizers

Pesto Hummus

Andrea — Sat, 20 Feb 2010 21:22:07 +0000

Snow falls occasionally here in Northern Virginia, usually no more than about 4 or 5 inches at a time, and it’s a chance for fun followed by a quick melting, but we have more than our normal share of snow this winter. We still have plenty of snow on the ground leftover from the back-to-back blizzards two weeks ago, which dumped almost 30 inches on us. The DC area set a new record for winter snowfall, beating the previous record set in the winter of 1898-99, and our county has received over 75 inches this winter, far above our average of 23 inches.

Just yesterday I finally saw some grass peeping out from beneath its heavy white blanket, a sign that our winter may yet return to normal. Though the snow is down about a foot from a week ago, the garden is still buried and we haven’t been able to start spring preparations. I predict a very messy mud season to come.

Summer seems very far away.

Though we are frozen indoors this winter, we have been able to enjoy the fruits of summer using the garden produce we preserved during the season. In summer and autumn we process large amounts of homegrown basil into pesto and freeze it in small containers for winter meals. This month we experimented with our frozen sun-dried tomato pesto in hummus, a variation on our slow roasted tomato hummus, but a basic basil pesto will also work. Though we have months to go before smelling the scent of fresh basil in the garden again, the flavor reminded us of the warm summer to come.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Nate and Annie of House of Annie have graciously volunteered to help out with Grow Your Own while we tend to some family matters this winter, and they are our hosts for this round, so be sure to visit their blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

PESTO HUMMUS

Makes about 3 cups.

Equipment

food processor

Ingredients

1 (15 ounce/425 g) can garbanzo beans, drained and rinsed
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
1/2 cup sun-dried tomato pesto
3 or 4 cloves garlic, minced
2 to 3 tablespoons extra virgin olive oil

Preparation

In the bowl of the food processor, add the beans, tahini, pesto, and garlic. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables, whole wheat pita chips, or baguette slices, and also good as a sandwich condiment.

Other Hummus Recipes

More Hummus Recipes From Around the Blogs

101 Cookbooks – Hummus en Fuego

Pinch My Salt – Roasted Red Pepper Hummus

Gluten-Free Goddess – Jalapeño and Lime Hummus

No Recipes – Hummus with Caramelized Onions

Click the button to add this recipe to your Springpad.

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Popcorn with Brown Butter, Rosemary, and Lemon

Andrea — Fri, 29 Jan 2010 20:55:46 +0000

Popcorn has always been one of my favorite snacks, and as a child I got excited when my dad brought out the vintage hammered Club Aluminum pot and poured in some kernels. Sometimes we had butter on top, but mostly we ate it with a simple sprinkling of salt or occasionally seasoned salt. I don’t think my parents have that old pot anymore, but as I reminisce about all the popcorn we ate together, I wish they still had it.

Now that I have children of my own we make popcorn on the weekends or as an after school snack and sprinkle on all sorts of flavors. Michael likes popcorn spiced up with chili powder or Cajun seasoning, and I like garlic salt. I thought this popcorn from Michael Chiarello would be a tasty way to dress up our favorite healthy snack. The browned butter lends a certain richness while the lemon and our homegrown rosemary brighten the flavor.

Our potted rosemary plants have survived the winter so far, a pleasant surprise after they were buried under 18 inches of snow for a few weeks. The leaves turned a dark shade of red but still have that intoxicating aroma. We decided if they could survive the winter in pots, then we’ll plant them in the spring in a spot out in the garden we’ve already chosen just for them. And if we are really lucky, they might grow into a rosemary hedge.

Update: Nate and Annie posted the Grow Your Own roundup. Be sure to check out the 61 fantastic posts!

POPCORN WITH BROWN BUTTER, ROSEMARY, AND LEMON

Adapted from Easy Entertaining with Michael Chiarello.

Makes about 4 cups.

Equipment

4-quart heavy bottom pan with lid
medium sauté pan
large bowl

Ingredients

1 cup (~210 g) popcorn kernels (Weight can vary depending on the type of popcorn used.)
3 tablespoons extra-virgin olive oil
3 tablespoons butter
1 tablespoon finely chopped rosemary leaves
salt, to taste
Freshly ground black pepper, to taste
1 tablespoon grated lemon zest

Preparation

1. Heat the olive oil in the heavy bottomed pot over medium-high heat and add the popcorn kernels. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into the large bowl.

2. While the popcorn pops, melt the butter in the sauté pan over medium-high heat until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and let it sit for a minute or two to infuse the butter with flavor, then pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest and toss well.

More Healthy Snacks

More Popcorn Recipes From Around the Blogs

101 Cookbooks – Herbed Buttermilk Popcorn

Rasa Malaysia – Curry Popcorn

Frantic Home Cook – Peanut Butter Popcorn

Ezra Pound Cake – Spicy Southwestern Popcorn

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Papas Criollas (Tiny Yellow Potatoes)

Andrea — Mon, 26 Oct 2009 16:31:46 +0000

One of my fondest food memories is of the tiny round potatoes known as papas criollas from Colombia. The Colombian papas criollas grow wild in the Andes highlands and have a thin, tender skin and a buttery yellow interior that yields an amazing flavor. They are a favorite for soups such as Ajiaco or served as appetizers or sides either roasted, fried, mashed, boiled, or skewered and grilled. Here in the United States you can buy them frozen in some stores or in jars from various online grocers (see Where to Buy below). I have searched for years but still have not found frozen, canned, or fresh papas criollas in any of our local Hispanic or international grocery stores.

If you’ve ever had a memory of food so strong that you still dream of it 15 years later, you’ll understand my excitement when I spotted tiny yellow potatoes in Trader Joe’s last week. Small potatoes have been in vogue for a few years, but the little yellow Dutch creamers in our area stores are bigger than papas criollas and I’ve never been quite happy with them. When I saw these petite gems my heart went pitter patter and I jumped with glee and clapped. In Trader Joe’s. Yes, people stared.

These tasty little potatoes are only 1-inch in diameter, a perfect bite size. Michael was thrilled that I found them and assumed I was going to make Ajiaco, but I shocked him when I announced that I planned to fry these. I don’t like to fry, it always makes a big splattery mess leaving me with a big cleanup, but the memory of crispy fried papas is burned in my brain and I wanted to share that experience with my family without buying plane tickets to Bogotá.

My next step is to test the papas in Ajiaco. If they are a true match, they will break up and dissolve into the soup, and then I will set up some space to grow my own papas criollas. What a dream come true.

Just for fun: If you want to experience papas criollas the way I first did years ago, listen to Clasicos de la Provincia by Carlos Vives while eating. For something instrumental, The Rumba Foundation by Jesse Cook offers some great Colombian-inspired sounds that will give you rumba fever.

FRIED PAPAS CRIOLLAS

Makes 1 pound, serves 2 to 4.

Equipment

steamer basket
large heavy bottom pot with lid
cast iron pot or frying appliance
splatter screen
plate or platter lined with paper towels

Ingredients

1 pound (~450 g) papas criollas or similar tiny yellow potato (about 1-inch in diameter)
cooking oil (I use canola.)
sea salt

Preparation

1. STEAM OR PARBOIL: Pour water into bottom of large pot and insert the steamer basket. Add the potatoes, cover, and bring to a boil. Steam the potatoes for about 4 to 5 minutes, then drain and pat dry. If you don’t have a steamer basket, you can parboil the potatoes. Add enough water to cover the potatoes, bring to a boil, and cook for 3 to 4 minutes. Drain and dry.

2. FRY: While cooking the potatoes, add oil to the cast iron pot or frying appliance. There should be enough oil for the potatoes to float, but it doesn’t need to be very deep. Add potatoes, about 10 to 15 at a time. They will probably bubble and splatter, so keep a screen handy. Some of the potato skins may burst open, and that’s ok, the skin will be particularly crispy. Fry for about 2 to 3 minutes, then remove and drain well on the plate lined with paper towels. Allow to cool for a minute or two. Salt generously and serve.

Where to Buy Canned Papas Criollas

Hatogrande

Amigo Foods

More Colombian Recipes

More Bloggers with Authentic Colombian Recipes

Nikas Culinaria

My Colombian Recipes

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Oven-Roasted Tomatillo Salsa

Andrea — Fri, 16 Oct 2009 06:00:00 +0000

Have I ever mentioned that purple is my favorite color? I find the color exhilarating and like plants that bear purple fruits and vegetables, including tomatillos.

Our tomatillo plants were slow this year along with everything else in the garden. The extended cold, wet spring put a damper on things, making everything slow to grow and blossom. We finally harvested some tomatillos a few weeks ago, much later than last year, and with the early cold snap this week we didn’t get much of a growing season at all. All we can do is preserve what we have and hope for better next year.

This was our second year for growing tomatillos, and we planted two green and two purple, both of which took off in late July and shot up to about nine feet tall. The purple tomatillo fruits are generally smaller than the green, with shades ranging from bright amethyst to almost black.

The interiors are only slightly lighter in color than the exterior, and the salsa is a brilliant purple.

When the cold snap hit this week we started pulling things off the plants, hoping to save as much as possible. The tomatillos stopped producing but still have hundreds of little paper lanterns hanging from the four plants. Fortunately they stand up to cold better than tomatoes and peppers, so we have a little time to finish the harvest. We’ll roast the rest, make them into salsa, and freeze it for the winter. I don’t like to process salsa because it tastes cooked rather than fresh, but I do recommend using the salsa within a couple months before it gets freezer burn and loses flavor.

Roasting the tomatillos is easy, just spread them out onto a sheet pan lined with aluminum foil and cook under the broiler until they char, about 6 to 8 minutes. Once roasted, the tomatillos can be thrown into a blender with your own blend of chiles, cilantro, garlic, onion, limes, whatever sounds good, and you’ll have roasted tomatillo salsa. This works with either the green or purple tomatillos, and we make both. This year the tomatillos, garlic, and serrano chiles all came from our garden.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this final event of 2009, and you can send your post information to me at andreasrecipesgyo AT gmail DOT com. Posts are due on October 30. Grow Your Own is taking a winter break this year while we tend to some family matters, but we’ll be back in the spring ready for more fun. If you would like to host in 2010, please drop me a note. If you are new to the event, you can read more about the rules for participating and find the links to previous events at the Grow Your Own page.

OVEN-ROASTED TOMATILLO SALSA

Makes about 24 ounces/710 ml.

Equipment

baking sheet lined with heavy duty aluminum foil
blender

Ingredients

3 pounds (1.4 k) tomatillos, color of your choice, husked and rinsed
1/2 medium onion, quartered (red for purple tomatillos, white for green tomatillos)
1 fresh chile, stemmed (serrano or jalapeno work well)
3 cloves garlic, peeled
handful of cilantro leaves and tiny stems, rinsed and patted dry
1/2 lime, juiced

Preparation

1. Spread the tomatillos out on the lined baking sheet stem side down. Place under broiler until charred, about 6 to 8 minutes. Some will crack and release juice, and that’s ok. Add tomatillos and juice to the blender jar.

2. On a dry skillet, toast the onion, chile, and garlic, turning until charred on all sides. Add to the blender jar. (Note: Remove the seeds of the chile if you want a milder salsa.)

3. Add the cilantro and lime juice to the blender jar. Blend all for a few seconds. Pour into a large bowl and serve, or pour into jars and refrigerate for up to 1 week. Can also freeze in plastic containers. I use the Ball Plastic Freezer Jars.

More Grow Your Own Recipes

More Tomatillo Recipes From Around the Blogs

Simply Recipes – Tomatillo Chicken Stew

Cookworm – Chickpea and Tomatillo Soup

What’s Cooking? – Mexican Tomatillo Rice

Kalyn’s Kitchen – Grilled Halibut with Southwestern Rub and Tomatillo Salsa

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Roasted Garlic Hummus

Andrea — Sat, 25 Jul 2009 01:05:26 +0000

This is our first year for growing garlic and now we are slapping ourselves for not trying it years ago because it was so easy. We planted the garlic cloves back in October and then just let them do their thing, no difficult maintenance required. They sprouted before winter set in, then the real growth came in spring when the temperatures warmed up.

We planted softneck silverskin garlic, the most common type of garlic you’ll find in markets or stores. It doesn’t have scapes like hardneck garlic, but it keeps longer after harvest than the hardneck type. Softneck garlic is good for braiding, something I really should practice but I’m all thumbs when it comes to fine motor skills.

As always, we learned a few things with our experiment. First, choose a type of garlic that will thrive in your area. In general, hardneck varieties do well in cold climates and softneck varieties do well in hot climates. Plant only the biggest cloves because they yield the biggest bulbs with the most cloves, and save the little cloves for the kitchen. Plant cloves in October to November in a sunny spot about two to three inches (five to eight centimeters) below the surface. Keep it watered in the spring and when the weather turns hot. Once the green tops start to brown and lay over, stop watering for at least one week before harvesting.

Harvesting is not difficult, just carefully dig around the bulb without touching it to loosen the roots then lift it out. Tap the garlic a little to get most of the dirt off, but don’t worry about removing all the dirt because you want to leave the papery skin on for storage. If you harvest on a dry day you’ll have an easier time tapping off the dirt.

You can use the newly harvested garlic right away, but for long-term storage it needs to cure (dry), so put it in a place out of direct sunlight (not the refrigerator) for about two weeks. We hung it from the rafters in our basement root cellar. After the garlic has cured, you can braid it. Softneck varieties will keep for up to eight months and hardneck varieties will keep for up to two months.

And of course, save some of the big cloves for planting again.

When ready to use, just cut away any dangling roots and use a clean dry toothbrush to gently rub away the outer skin and remaining dirt.

Roasted garlic is one of my favorite foods. It tastes delicious smeared on good artisan bread and adds another dimension of flavor to tomato sauce, mashed potatoes, caramelized onions, hummus, and many other dishes. Serve the hummus with raw vegetables, pita slices or pita chips, or baguette slices. It’s also delicious on bagel or pita sandwiches with avocado slices and alfalfa sprouts.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Amy of Playing House is our host for this round, so be sure to visit her blog for more information about submitting your post. The deadline is July 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

References

Leslie Land – How to Grow Garlic

ROASTED GARLIC HUMMUS

Makes about 2 cups.

Equipment

food processor

Ingredients

1 (15 ounce/425 g) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
3 tablespoons sesame tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
1 whole bulb roasted garlic (or 2 if you really want some garlic flavor)
1/4 teaspoon sea salt
4 to 5 tablespoons extra virgin olive oil

Preparation

Squeeze the roasted garlic cloves out of the skin. In the bowl of the food processor, add the beans, tahini, lemon juice, sea salt, and garlic. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth consistency.

Other Easy Appetizers

More Recipes With Roasted Garlic From Around the Blogs

Baking Bites – Roasted Garlic Grilled Flatbread

Wild Yeast – Roasted Garlic Bread

Kalyn’s Kitchen – Garlic-Roasted Green Beans with Shallots and Almonds

Ezra Pound Cake – Roasted Garlic, Poblano, and Red Pepper Guacamole

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Herbed Goat Cheese

Andrea — Tue, 07 Jul 2009 06:00:00 +0000

Delicious food does not have to be difficult to prepare or require hours slaving away in the kitchen. Some of my favorite foods are simple with just a few good ingredients that shine together. The classic goat cheese rolled in herbs is one of those simple appetizers that is hard to resist with slice baguette and seasonal roasted tomatoes. You can make the full recipe to serve four or more or halve the recipe to make a delicious appetizer for two.

I just walk out to the herb garden and snip off whatever is in season to make this, and this time I had fresh parsley, chives, and lemon thyme to chop and coat the soft tangy cheese. Fresh cilantro, basil, lemon basil, and marjoram are also good choices. Rolling the cheese in some good olive oil helps the herbs to stick.

This simple appetizer is my contribution to Grow Your Own, the blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, and you can send your posts to me at andreasrecipesgyo AT gmail DOT com. Posts are due July 15. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. I hope you will join us!

HERBED GOAT CHEESE

Makes 1 (8-ounce/227 g) log. Serves 4 to 6.

Equipment

plate
plastic wrap

Ingredients

8 ounce (227 g) log of goat cheese
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons chopped fresh chives

Preparation

Drizzle the olive onto the plate and roll the goat cheese in it. Sprinkle the chopped herbs on a piece of plastic wrap and roll the goat cheese in the herbs until it is completely coated. Wrap the goat cheese and chill until ready to serve. Serve with sliced baguette or thin wheat crackers.

Other Easy Appetizers

More Recipes with Goat Cheese From Around the Blogs

Simply Recipes – Buttermilk Biscuits with Goat Cheese and Chives

Kalyn’s Kitchen – Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

White on Rice Couple – Roasted Klondike Rose Potatoes with Herbed Goat Cheese and Thyme

Nami-Nami – Tomato and Goat Cheese Tart with Thyme

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Jalapeno Jack Fondue and a Giveaway

Andrea — Wed, 14 Jan 2009 08:00:52 +0000

We’re on Day 3 of our entertaining theme for this week and the next party recipe comes from Great Party Fondues, a new cookbook from Peggy Fallon. This very adult dip is made with jalapeno jack cheese, beer, and tequila, and is a mouthful of flavor. Serve it in a fondue pot or a miniature Crock Pot, and offer tortilla chips, pita chips, celery, and pepper strips as dunkers.

Making a good cheese fondue requires some attention to detail. The cheese should be at room temperature before adding to the hot liquid, and stirring should be kept to a minimum, otherwise the sauce will be stringy. In addition, cheese sauces have a tendency to separate, leaving you with lumpy cheese in a soupy liquid. In her book Cookwise, Shirley Corriher gives a few tips on working with a cheese sauce.

Starch helps to keep the sauce from curdling. (This recipe has cornstarch to help with that.)
Stirring should be kept to a minimum, and only after removing from heat.
If the sauce becomes stringy, stir in a little lemon juice or dry white wine while heating over low heat until the sauce is smooth again.

I have one copy of Great Party Fondues to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite fondue. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Thursday January 15, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulation to Carol, comment #13, you are the winner of the book!

Other Fondue Recipes

Jalapeno Jack Fondue

Makes about 4 cups.

Equipment

box grater
large bowl
6-quart pot
ceramic or cast iron fondue pot with a tea light (or electric or a miniature Crock Pot)

Ingredients

2 pounds (~900 g) jalapeno jack cheese, grated, at room temperature
2 tablespoons cornstarch
2 (12-ounce/355 ml) bottles of beer, preferably Mexican (Corona is good.)
1 large clove garlic, minced
1/4 teaspoon cayenne pepper (optional if you want a milder sauce)
1/3 cup (78 ml) tequila

DUNKERS
tortilla chips
pita chips
celery sticks
pepper strips

Preparation

1. Grate the cheese into the large bowl, then toss with the cornstarch. Set aside.

2. Stir the beer, garlic, and cayenne pepper in the pot over medium heat until the beer is heated and bubbles around the edges.

3. Reduce the heat to low and add the cheese 1/2 cup at a time, allowing it to melt completely between each addition. Lightly stir each time.

4. When all the cheese is melted, add the tequila and stir. Cook for 1 minute longer.

5. Transfer to the fondue pot and light the tea light. Serve immediately.

References

Cookwise, by Shirley Corriher

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Source: adapted from Great Party Fondues, by Peggy Fallon

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Caramelized Onion Dip and a Giveaway

Andrea — Tue, 13 Jan 2009 14:30:20 +0000

And continuing the entertaining theme, we move on to dips, a key ingredient for any good party. I confess that I grew up on grocery store French onion dip, and boy did I eat my share of it. In fact a really good French onion dip such as this one and a few wavy potato chips could set me back weeks on my diet.

Party recipe #2 this week comes from Great Party Dips, a new cookbook from Peggy Fallon. Dips are a must for any party, and this book has tasty recipes for all kinds of dips and dunkers, giving you plenty of variety to choose from. This caramelized onion dip is creamy, rich, and full of flavor and is a great make ahead for parties as it can sit in the refrigerator for up to two days. At the minimum, let it rest for four hours to give the onion flavors time to permeate the sour cream mixture. The dip is easy to make, but caramelizing the onions properly takes some time, so plan for that.

I have one copy of this handy cookbook to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite party dip. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Wednesday January 14, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to KimL, comment #20, the winner of the cookbook!

Other Party Dips From This Blog

CARAMELIZED ONION DIP

Makes about 1-1/2 cups.

Equipment

large heavy skillet with lid
medium bowl
hand mixer (or wooden spoon)

Ingredients

2 tablespoons extra virgin olive oil
2 large onions, quartered lengthwise and thinly sliced
1 teaspoon balsamic vinegar (I used white.)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 cup (227 g) sour cream (I used light.)
4 ounces (113 g) cream cheese, at room temperature (I used light.)

Preparation

1. In the heavy skillet, heat the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for about 5 minutes.

2. Remove the lid and raise the heat to medium. Continue to cook, stirring occasionally, until the onions are soft and golden brown, about 35 to 40 minutes. Remove from heat and allow to cool.

3. In the medium bowl, combine the sour cream and the cream cheese. Beat until smooth. Stir in the cooked onions will all the juices.

4. Transfer to a serving bowl and cover. Refrigerate for at least 4 hours or up to 2 days.

5. To serve, stir again and allow the dip to stand at room temperature for 15 minutes.

Variations

Substitute Greek yogurt for the cream cheese. The end result will not be as thick, but will still be rich with flavor.

More Party Dip Recipes From Around the Blogs

Pinch My Salt – Smoked Tuna Dip

Simply Recipes – Eggplant Dip (Baba Ghanouj)

Cook & Eat – Tasty Veggie Dips

White on Rice Couple – Baked Brie Dip with Sun Dried Tomatoes, Thyme

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Source: adapted from Great Party Dips, by Peggy Fallon

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Cajun Wings and a Giveaway

Andrea — Mon, 12 Jan 2009 08:00:01 +0000

This week’s posts focus on entertaining, something we all do every now and then. Wings have long been a popular party food, though the origins remain in dispute. No matter who invented them, there is no denying the permanent place wings have taken on menus across the country. Restaurants offer many types of wings, included grilled, baked, fried, with sauce or dry rub, and with or without dip.

These Cajun flavored wings were easy to prepare, just marinade and bake in the oven. With 6 full ounces of hot sauce, the marinade sounds really spicy, but the wings had a nice kick that thankfully didn’t set my mouth on fire. We enjoyed them a lot and will make them again.

The recipe comes from Wings, a new cookbook from Debbie Moose. The title is self explanatory, and in it you’ll find mostly easy recipes for making flavorful wings and dipping sauces for your next gathering, perhaps even a Super Bowl party.

This is the second week of celebrating my blog anniversary and birthday, and I have one copy of this tasty cookbook to give away, courtesy of Wiley. You’ll get my review copy, very gently read, just leave a comment telling us about the best wings you ever tasted. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Tuesday January 13, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to Linda L, comment #15, the winner of the Wings cookbook!

Other Party Recipes

CAJUN WINGS

Makes 12 wings.

Equipment

small bowl
gallon plastic resealable bag
large bowl
baking sheet lined with foil and lightly coated with nonstick spray

Ingredients

3/4 cup (177 ml) hot sauce (such as Tabasco of Crystal)
2 tablespoons canola oil
2 tablespoons fresh lemon juice
2 tablespoons chopped garlic
1/4 teaspoon salt
12 wings, cut in half at the joint, wing tips removed and discarded
2 tablespoons Cajun seasoning (low salt or salt-free preferred)

Preparation

1. In the small bowl, stir together the hot sauce, canola oil, lemon juice, garlic, and salt.

2. Place the wings in the bag and add the marinade. Shake to coat the wings and refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 400° F/200° C.

4. Remove the wings from the marinade, allowing the excess marinade to drip off, and place them in the large bowl. Sprinkle the Cajun seasoning on and toss to coat.

5. Arrange the wings on the prepared baking sheet. Bake for 20 to 30 minutes, until done. Serve hot.

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Source: adapted from Wings, by Debbie Moose

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Slow Roasted Tomato Hummus

Andrea — Thu, 08 Jan 2009 14:43:52 +0000

In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn’t eat them fast enough and I slow roasted a few batches to put away for the winter. If you look up “slow roasted tomatoes” on Food Blog Search you’ll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.

We’ve used them in several ways, and last week we opened another jar and added some to a batch of hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, so please send your entries to me at andreasrecipesgyo AT gmail DOT com. Entries are due on January 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. (New badges for 2009 are available there.)

If you have participated in GYO at least one time you are eligible to join our Flickr photo pool as well as volunteer to host. If you are interested in either of those, please let me know.

[Update: August 2009, featured on Saveur.com in their Best of the Web section!]

SLOW ROASTED TOMATO HUMMUS

Makes about 2 cups.

Equipment

food processor

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
2 to 3 cloves garlic, minced
6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.)
2 to 3 tablespoons of the seasoned olive oil from the tomatoes

Preparation

In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.

Variations

If you do not have slow-roasted tomatoes, you can use commercially prepared sun-dried tomatoes in olive oil.

Other Dip Recipes From This Blog

More Hummus Recipes From Around the Blogs

Karina’s Kitchen – Roasted Red Pepper Hummus

Steamy Kitchen – Smoky Hummus

Wednesday Chef – Paula Wolfert’s Hummus

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