Hummus and Baba Ghanoush

Hummus

• 1 16 oz can of chickpeas (garbanzo beans)
• 1/4 cup liquid from can of chickpeas
• 3 to 5 tablespoons fresh lemon juice
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoons salt
• 2 tablespoons olive oil

Directions:

1. Drain the chickpeas and set aside the liquid.
2. Combine all of the ingredients in a blender or a food processor. Add chickpea liquid while blending for about 3 to 5 minutes until thoroughly mixed and very smooth.

Baba Ghanoush

• 1 large eggplant
• 1/4 cup tahini, plus more if needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more if needed
• 1 pinch ground cumin
• Salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley, chopped

Directions:

1. Heat a grill to medium-high.
2. Preheat the oven to 375 degrees F.
3. Score the eggplant in several places with a fork and place it on the grill, about four to five inches from the fire.
4. Grill the eggplant, turning frequently, until the outer skin is blackened and blistered and the flesh feels soft to the touch, about 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and cook until very soft, another 15 to 20 minutes.
6. Remove eggplant from oven, cool and peel off skin.
7. In a large bowl mash the eggplant with a potato masher or a fork.
8. Add tahini, garlic, lemon juice and cumin and mix well until smooth.
9. Season with salt and pepper and taste, adding more tahini or lemon juice depending on your palette.

DIY Corn Muffin Mix

6 c flour
1 c sugar
4 c cornmeal
1/4 c baking powder
1 T salt
2 t cinnamon

Whisk together all ingredients and store in airtight container.  Makes enough for 5 dozen muffins.

1 c milk
2 eggs
4 T melted butter
1 t vanilla
2-1/4 c muffin mix

Whisk it all together until just blended.  Transfer to greased muffin pan and bake at 400 for 15 mins.

Keep It For HOW LONG?

parmesan cheese (and other hard cheeses) will keep forever in the fridge if you wrap them in a layers of paper towel and aluminum foil

Texas Blueberry Shortcake

Recipe From Will Packwood, Emilia’s, Austin

Blueberries
2 pints blueberries, preferably Texas-grown
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup Grand Marnier
1/2 cup strawberry preserves

Pick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes. Drain berries and refrigerate. Reserve liquid.

When ready to assemble the shortcakes, mix enough of the reserved liquid with the strawberry preserves to make them a bit thinner but not runny and set aside.

Shortcake
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into walnut-sized pieces
3/4 cup cold whole milk

Preheat oven to 425 degrees. In a mixing bowl, combine flour, salt, 2 tablespoons of the sugar, and baking powder. Cut butter into dry ingredients until it is broken uniformly into pieces the size of small peas. Add milk, stirring with a fork to combine. Form into a firm ball with your floured hands. On a floured surface, roll dough into an 8-inch-diameter circle. With a cookie cutter, cut out 10 circles about 2 inches in diameter. Place shortcakes, with sides touching, on an ungreased baking sheet and sprinkle with remaining sugar. Bake until golden-brown, about 10 minutes. Let cool.

Citrus Vanilla Cream
1/2 pint heavy cream or whipping cream
2 tablespoons sugar
2 tablespoons Grand Marnier
1 tablespoon orange zest
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

In a large stainless-steel bowl, whip cream until soft peaks form. Add sugar, Grand Marnier, orange zest, lemon zest, and vanilla extract. Continue whipping until stiff peaks form.

To assemble, cut each shortcake in half horizontally, like a bagel. Put a shortcake half on a plate. Spread a dollop of strawberry preserve mixture on it, spoon on about a tablespoon of blueberries, and top with whipped cream. Put another shortcake half on top and repeat the process. Serves 10.