Some people like their food dry, but I’m all about complementing the flavor and texture with dips and sauces. I especially like trying and making new ones, and muhammara is my new favorite.

I’ve been wanting to make this tangy blend of red peppers and walnuts for a long time, and was so excited to have the opportunity during the February Daring Cooks challenge. Use pomegranate molasses unless you absolutely can’t find it; that’s the key to authenticity here. This dip was definitely the hit of the party, and couldn’t be easier to make. You literally throw all of the ingredients in the food processor, give it a whirl, and you’re done.

What’s your favorite dip or sauce?

Muhammara
Adapted from Bon Appetit
Printable Recipe

1 12-ounce jar roasted red bell peppers, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1/2 teaspoon ground cumin (optional)
1/4 teaspoon cayenne pepper
Pita chips, warm pita bread, or veggies for serving

1. Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt.

2. Transfer to bowl; serve with chips, pita, or veggies.

I am not much of a chef (at all – I once set my kitchen on fire, which is a story that will have to wait for another time) and so I am always in need of simple, literally throw-it-together recipes for entertaining. Some of my favorites were the ones I created for my sister’s baby shower (we may as well keep strolling down memory lane a little longer). We were doing a mid-afternoon event and the menu would consist of light hors d’oeuvres. Did I mention it needed to be easy?

I saw these adorable Caprese Salad skewers in Jo Garten’s ever-so-stylish book, and figured I could handle that level of culinary genius and skill. I renamed them “Italian Refresca” and they consisted of cherry tomatoes, basil and mozzarella and were delish:

Then it hit me: everything would be on skewers! Sometimes I overwhelm myself with my own brilliance. Or maybe it’s just a matter of necessity being the mother of invention. Whichever. Among others, my favorites were a shrimp, honeydew and brie medley, a pound cake and strawberry combo, and this divine pairing of chocolate and fresh raspberries. The recipe for the latter is super hard, so see if you can’t keep up…

{Read the rest of this entry…}

Bruschetta is one of those foods that I can eat inappropriately large quantities of in one sitting. It was one of the first dishes I ever made as a kid, and it always impresses. Making it in the summer, when tomatoes are in season, is one of my very favorite pleasures in life.

It’s also impossible to mess up (unless you use crappy tomatoes, in which case it will be “meh” but not horrible), so it’s pretty ideal in every way. I’m not sure how authentic my method is, but I like to keep it simple to highlight the fresh, summery flavors.

Bruschetta

4 beefsteak or heirloom tomatoes, diced
Handful of fresh basil leaves, torn
2-3 garlic cloves, minced
Splash of olive oil
Several pinches of kosher salt
Baguette

1. Combine all ingredients in a medium bowl. Toss to combine, taste, and adjust seasoning as needed. Cover with plastic wrap and refrigerate for a couple of hours.

2. Slice the baguette, brush lightly with olive oil, and toast in the oven (or toaster oven) until lightly brown and crispy. Serve with tomato mixture. Enjoy!

Have you ever roasted veggies?

My previous blog post mentioned oven-roasted potatoes and broccoli so I thought I would share my method for making both.

Roasting is currently my favorite method of cooking both potatoes and broccoli. The steps are quite simple.

The potato recipe I invented to go along with my adaptations of two broccoli recipes.

Roasted Potatoes & Broccoli
Any type of potato (I have been buying red and yellow new potatoes at the farmer’s market)
Large head of broccoli chopped into small florets
Small onion
Whole garlic cloves
Olive oil
Salt
Pepper
Dried herbs such as tarragon or oregano (if desired)
Whole lemons
Parmesan cheese

Chop the potatoes into uniform cubes of about ½ inch. Make sure they are dry, not freshly washed. Place them in a thin layer onto a foil lined baking sheet along with some chopped onion and garlic. Drizzle generously with olive oil. Sprinkle with salt, pepper, and any herbs you enjoy. Bake in a 425° oven for 25-30 minutes or until golden. Remove from oven and drizzle with freshly squeezed lemon juice (about 2 small lemons) and then toss with Parmesan cheese. Serve hot.

The broccoli recipe is nearly the same except omit the onion and herbs. Also, be sure the broccoli is dry when you place it on the tray. Do include the garlic cloves. Bake in a 425° oven for 15-20 minutes or until the florets start to crisp.

I usually put the potatoes on one tray and the broccoli on another. Then put the potatoes in the oven first and add the tray of broccoli after about 15 minutes so they are both done at the same time.

The oven-roasted method is delicious and completely up to the chef’s whim. Every time I make both veggies they turn out differently. Sometimes I use herbs with the potatoes while other times I omit. I used some Mexican garlic along with regular garlic last time. Occasionally, the broccoli will be very crisp while other times it will be a little softer.

We have been known to have this recipe as a meal in itself with a nice chilled glass of dry Riesling and some slivers of a soft, mild cheese on the side.

Last week, I caught a NPR article on food trends in 2009.  The major trend forecast was that comfort food and casual dining would be king this year.  Their reasoning? With the economic downturn, eating at home and casual restaurants were becoming more popular. Cooking at home is typically cheaper, and bistros serve lower cost meals that are familiar and easy to eat. After hearing this, I started paying attention to magazine covers. A quick survey confirmed this theory as not just a few, but every cover had comfort, soul, money saving, leftovers, hearty, home, etc. or some derivation of this idea. Comfort and saving money is in. Luxury is out. Never one to buck the trend, and as a great lover of comfort foods in general, here are a few of my favorite go-to comfort foods:

1.  Grilled Cheese

{via Gourmet}

I might as well call this “old faithful.”  You don’t have to be an expert to make a grilled cheese.  It’s actually easier than making ramen.  Start with two buttered pieces of bread, your favorite cheese, and a grill pan heated to medium.  Slow heat is the best way to go with this standby.  Pair it with your favorite tomato soup, and you’re ready for a night of comfort.  Get fancy with Gruyere and crusty bread.  The variations are endless, and it is hard to make this taste bad.

2. Macaroni and Cheese

{via Seven Spoons}

I have to admit, this is one of my weaknesses. I’m a mac and cheese purist; no meat, chives or tomatoes.  Minced onion can be used in moderation. It must be creamy with a crispy crust. In an emergency situation, I will stoop to something out of a box. But only in an emergency.

3.  Pesto Pasta

{via Prevention}

Pesto has quickly become a staple in most pantries over the last five years.  Known for its abundance of flavor and ease of use, pesto pasta night tops my list.  Toast pine nuts, shred mozzarella and chop sun dried tomatoes for an easy and quick meal.  Add sliced grilled chicken for protein and you are good to go!

4. Blueberry Cobbler

{via Meme527}

My obsession with berry pies and cobblers started with a jumbleberry pie from Frontier Pies. Purchased several times a year for major holidays, I refused food just to have enough room for this delicacy.  Worth every minute you’ll spend putting this together, blueberry cobbler is never ever ever a bad idea.  Hate blueberries?  Make it peach.  Or raspberry.

5. Wedge Salad

{via Restaurant Widow}

Introduced to wedge salad at Brio (the very place where this pictures was taken) it is almost too easy to put on the list.  Perfect on those nights that don’t require a full meal.  Soak your iceberg in ice cold water during the day to make it much crisper.  Bolthouse Farms makes a lovely yogurt based bleu cheese dressing that tastes better than the real thing.  Go over budget on the cheese, every penny will be worth it.

I have a new fail safe recipe for showers and parties.  The name of which takes longer to say than the recipe does to make!  One of the easiest dips I’ve ever made, and everyone at the party loved it.  It makes a lot of dip (about 4 cups).  It’s also perfect for all these quintessential Southern gatherings.  What’s a baby shower without pimento cheese?

{Image and recipe via MyRecipes.com}

Ingredients:
1 1/4  cups mayonnaise
1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-oz.) blocks sharp white Cheddar cheese, shredded
Freshly ground black pepper to taste
Assorted crackers

Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days.

{Source via Here}

Oh tomato!  What a work of art you are.  I will create you with mozzarella, basil and olive oil for my next dinner.

If you want some lovely food as art shots, visit Max Wanger’s website for your fill of food goodness.  He has an amazing portfolio to browse through.

Tired of spending more money than I should to feed my hummus addiction, I started making batches of it last week.  This recipe is unbelievably easy and well worth the ten minutes it takes to finish.  It’s also perfect for holiday parties and get togethers!

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Chill and serve.

Our current favorite dinner is half of a wheat pita opened to create a pocket filled with hummus, cucumber, tomato and green pepper.  With carrots and a dollop of hummus on the side, it weighs in at a mere 189 calories with 7 grams each of fiber and protein and 5 grams of fat.  Not to mention at least two servings of veggies.  It makes for a great healthy lunch or dinner!

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