Best Hummus Ever

Toast 1 teaspoon cumin seeds in a little skillet until fragrant and dark, about a minute. Pour them into a mortar and pound with a pestle. Add 2 garlic cloves to the cumin and pound them until they become paste. Scrape everything into a food processor and add 1/4 cup tahini, a pinch of cayenne, kosher salt, pepper, the juice of 1 1/2 lemons, and 2 (15-ounce) cans chick peas, drained. (Davis also gives instructions for making this with freshly cooked and hand-peeled dried chick peas, but we haven't gone there yet). Pulse the machine a few times, then add 1/3 cup oil in a steady stream. (This is more than Davis uses, he calls for 5 tablespoons). If it seems too thick, you can thin it out with water, but Daniel uses even more oil.
To serve, spread it on a plate and drizzle on more oil, then sprinkle with a touch more cayenne, black pepper, and salt. Enjoy. And let me know if you think the hummus lives up to the title.

Fast Bruschetta

From Martha Stewart:

Canellini Beans with Herbs
Heat 1 garlic clove + 4 minced anchvy fillets in 2 T oilive oil until fragrant, 1 min. Stir in 19 0z can beans, drained and rinsed, and 1 t each fresh rosemary, sage and thyme. Cook til beans warm. Spoon onto 8 slices bruschetta. Drizzle with EVOO.

Roasted Peppers and Herbed Ricotta
Stir 1 c ricotta + 1/2 t coarse salt + 2 T EVOO + chopped fresh oregano. Season with ground pepper. Spread on 8 slices bruschetta. Cut 1 roasted red pepper into 8 strips. Place 1 strip on each slice. Drizzle with EVOO.

Mini Asian Crab Cakes

Version 1

• 1 tablespoon diced, seeded red jalapeno
• 1 tablespoon diced, seeded green jalapeno
• 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons coarsely chopped cilantro
• 1 large egg, lightly beaten
• 1/4 teaspoon coarse salt
• 1/3 cup coconut milk
• 1 1/2 cups lump crabmeat (about 9 ounces), picked over
• 1/2 cup panko (Asian breadcrumbs), plus more for dredging
• 3 to 4 tablespoons vegetable oil
• 2 limes, halved lengthwise and cut into quarters, for serving
  

1. Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
2. Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.

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Version 2

• 8 ounces jumbo lump crabmeat, picked over
• 1/4 cup mayonnaise, plus 3 tablespoons for garnish
• 2 scallions, trimmed and finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons wasabi paste
• 1 teaspoon finely grated lime zest
• 1/2 cup plus 2 tablespoons plain breadcrumbs
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 2 large eggs
• 1/4 cup sesame seeds
• 2/3 cup vegetable oil, plus more if needed
• 1 English cucumber, for garnish
• 1/2 cup drained pickled ginger, for garnish

1. Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
3. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
4. Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
5. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
6. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
8. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Vietnamese Summer Rolls

8 ounces medium raw shrimp, peeled and deveined

3-1/2ounces thin rice noodles (rice vermicelli)

12 rice paper wrappers,* about 6-1/2 inches in diameter

36whole fresh cilantro leaves

4 ounces roast pork or beef, sliced 1/8 inch thick

1 tablespoon chopped peanuts (OMIT)

Lime peel (optional)

Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1 to 2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to small bowl. When cool, slice shrimp in half lengthwise.

Meanwhile, soften rice noodles in medium bowl of hot water 20 to 30 minutes or according to package directions. Drain; cut noodles into manageable 3-inch lengths.

Soften rice paper wrappers in large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork and rice noodles.

Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Place on platter with leaf design on top. Repeat with remaining wrappers and fillings.

Sprinkle Summer Rolls with peanuts. (NOT) Serve with Sweet Sour Dipping Sauce. Garnish with lime peel.

Sweet Sour Dipping Sauce:
1/4 c fresh lime juice
1 T minced garlic
3 T sugar
1/4 c fish sauce
1/2 t crushed pepper flakes

Soak pepper flakes in lime juice for 4 mins first. Then add other ingredients.

Chicken Mushroom Popover Casserole

Browned chicken pieces line a casserole and then a special, savory popover batter is poured over. The batter puffs up and the result is golden hunks of chicken, nested in a crispy, tender golden popover crust. Serve the optional mushroom sauce on the side with a green salad.

2.5# Boned and skinned chicken breast halves cut into 1 inch pieces
s/p
3 eggs
1.5c Skim milk
1 T oil
0.5t salt + 0.25t pepper
1.5c flour
1 T fresh minced parsley
1 can Campbell's 98% Fat-Free Cream of Mushroom soup
0.5c white wine
1 t Fresh parsley minced
0.5c mushrooms sliced
0.5c carrots, diced
1 large potato chopped
1 med onion chopped

Preheat oven to 350F. Saute chicken in nonstick skillet that has been sprayed with Pam, until brown on all sides. Add potatoes, onions and carrots, and cook 10 mins, or until veggies begin to cook. Season with salt & pepper.

Place in a 9x13-inch casserole dish that has been sprayed with Pam.

Blend eggs, milk, oil, salt & pepper, flour and parsley well with a wire whisk. Pour over chicken/veggie mixture. Bake 55-60 mins, or until batter has puffed up and turned golden brown.

Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir over low heat to combine. Stir in mushrooms. Season to taste with salt & pepper and cook to soften mushrooms about 5-10 mins.

Serve sauce on top or on side.

Feta Radish Spread

Martha tells you to make your own pita chips here but I simply ran out of time. I brought my clients store-bought pita chips instead. Another change I made was to use more yogurt (a full 7 oz. container instead of the 1/4 cup she called for) to eliminate the need for olive oil in the spread.

1 package sheep’s milk feta cheese (7 or 8 ounces), coarsely chopped
1- 7 oz. container Greek yogurt (DT: I used low fat)
2 tbsp. fresh lemon juice
3 tbsp. coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced

Pulse the feta, yogurt, and lemon juice in a food processor just utnil the mixture is thick and spreadable, about 10 pulses. Transer to a medium bowl, and stir in the parsley and radishes. Serve with pita chips or crackers. (The dip can be made, without the radishes and parsley, 1 day ahead. Cover and refrigerate. Add parsley and radises just before serving.)

Warm Red-Lentil Dal with Pita Chips

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.Per serving: 189 calories, 5 g fat, 11 mg cholesterol, 25 g carbs, 291 mg sodium, 12 g protein, 3 g fiber

• 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
• One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
• 1 cup water
• 1/2 teaspoon turmeric
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 1/4 teaspoons cumin seeds
• 1/2 teaspoon crushed red-pepper flakes
• 1 large tomato, seeded and finely diced
• 1/4 cup fresh mint, finely chopped
• 1/2 teaspoon coarse salt

In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Bagna Cauda Dip

The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. This is a Martha Stewart spin:

Let mellow overnight. Bring to room temp to serve. Makes 1.25c.

2T unsalted butter
3 large garlic cloves, fine chopped
3 oz anchovie fillets, rough chopped
1/3 c olive oil
1T milk

Melt butter add garlic 2 mins on med-low. Add anchovies and oil, reduce to low. Cook stirring occasionally til soft and lightly browned about 20 mins. Remove from heat, let cool. Add milk, puree til smooth. Store in airtight container up to 4 days.

Yogurt Mint Sauce

8 oz greek style yogurt
3T fine chopped fresh mint
1.5 t fresh lemon juice
1 small garlic clove, minced
store 1 day.

Turkish spices

4.5 t ground coriander
4t ground cumin
1.5t ground nutmeg
1 t ground cinnamon
1/2 t ground cloves
1/2 t cayenne

keeps 3 months

Tomatillo Salsa Verde

1.5# tomatillas, husked
1 jalapeno
1 small yellow onion fine chopped
2 T red wine vinegar
1/4 c fresh cilantro, chopped
s/p

Preheat grill. Rost tomatillos and jalepeno til soft and slightly charred about 20 mins. Set aside to cool. Remove charred skin from pepper/ Half legnthwise, remove seeds. Fine chop, set aside. Chop tomatillos. Place in bowl add pepper, onion, viengar, cilantro. Season with s/p.

Grilled Chutney Cheddar Quesadillas - Martha Stewart

Make ahead, wrap in plastic til ready to grill.
3/4 c Major Grey's chutney
12x 6" flour tortillas
1.5 c sharp cheddar, grated
3/4 c sour cream garnish
Tomatillo Salsa

preheat grill, grill about 2 mins each side.

Menu: Fast Dinners

Mexican
Ponzole (chicken, black beans, hominy, oregano, onions, garlic, chili powder, chicken broth, a little cream, and 1 lime)
+ Rice
+ Quesadillas (salsa and cheese)