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Recipes
Spicy Two
Pepper Hummus
Try this spiced up version of
the traditional Middle Eastern
favorite. Serve with pita chips
or vegetable crudités.
⁄
Makes about
cups
3
1-2
cloves garlic, peeled
2
strips lemon zest, 2 x ½ inches
each (zest of ½ lemon), bitter
white pith removed, cut into
½-inch pieces
¼-½
teaspoon crushed red chili
pepper (to taste)
1
teaspoon ground cumin
¾
teaspoon herbes de Provence
½
teaspoon kosher salt
¼
teaspoon ground coriander
1
roasted red pepper (freshly
roasted or from a jar), drained,
cut into eighths
1
can (14-15 ounces) chickpeas,
drained, rinsed and drained
again
2
tablespoons fresh lemon juice
1
tablespoon water
1
tablespoon tahini paste
¼
teaspoon hot sauce such as
Tabasco
, optional
®
1
tablespoon extra virgin olive
oil
Place the garlic clove, zest, chili
pepper, cumin, herbes de Provence,
salt, and coriander in the food
processor work bowl fitted with the
metal chopping blade. Process using
speed 8 until garlic and zest are finely
chopped, about 5 seconds. Stop and
scrape the sides of the work bowl. Add
the roasted pepper, chickpeas, lemon
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juice, water, tahini, hot sauce, and olive
oil. Process for 0 seconds, then stop
and scrape the sides of the work bowl.
Process for an additional 0 seconds.
Transfer the hummus to a bowl and let
stand for 30 minutes before serving to
allow flavors to develop. Hummus will
keep covered in the refrigerator for up
to a week.
Chèvre Torta
Impress your friends with your
homemade cheese torta at
your next gathering.
Makes one torta mold – about cups
4
sun-dried tomatoes, not oil
packed, chopped
½
teaspoon herbes de Provence
1
tablespoon chopped toasted
pine nuts
2
tablespoons extra virgin olive
oil
1-2
cloves garlic, peeled
¼
cup fresh herbs, loosely
packed (parsley, or parsley
mixed with thyme, rosemary
and basil)
4
ounces cream cheese (may
use reduced fat), cut into
1-inch pieces
8
ounces chèvre or other goat
cheese, chilled, cut into 1-inch
pieces
¼
teaspoon kosher salt
⁄
1
teaspoon freshly ground
8
pepper
sliced provolone, optional
In a small bowl, combine the chopped
sun-dried tomatoes, herbes de
Provence, pine nuts, and olive oil;
reserve.
Insert the metal blade in the food
processor work bowl. With the stand
mixer running, drop the garlic through
the feed tube and process using speed
8 for 0 seconds to chop. Stop and
scrape the work bowl. Add the herbs,
process to chop finely, 5 seconds.
Add the cheeses, salt, and pepper.
Process 30 seconds to combine.
Line a shallow bowl, or other -cup
mold, with a sheet of plastic wrap.
Spoon the sun-dried tomato mixture
into the mold. Gently spoon some of
the cheese mixture over the bottom
of the bowl, pressing down gently.
Spoon in the remaining cheese mixture
and smooth over the top. If desired,
top with a layer of sliced provolone
cheese. Cover with plastic wrap and
refrigerate for at least 4 hours, or
until ready to use. Will keep in the
refrigerator for up to 5 days.
To unmold: remove plastic wrap.
Arrange fresh herbs or other greens
over the cheese, so that some will
come out from the edges. Place a
flat plate or server over the bowl and
invert. Carefully lift the bowl up, and
gently remove the plastic wrap. Serve
with crackers, pita wedges, bagel
chips or baguette slices.
Golden Potato &
Swiss au Gratin
Rich, indulgent,
and absolutely delicious.
Makes 6 to 8 servings
cooking spray or ½
tablespoon unsalted butter at
room temperature
¼
cup moderately packed Italian
parsley leaves
4
ounces Swiss or Gruyère
cheese, cut to fit feed tube
2
pounds golden or yellow
potatoes, peeled, cut to fit
feed tube
½
teaspoon kosher salt
½
teaspoon freshly ground black
pepper
1½
cups light cream
Arrange rack in center of oven. Preheat
oven to 350˚F. Coat a 6-cup gratin dish
or baking dish with cooking spray or
softened butter.
Place the parsley leaves in the food
processor work bowl fitted with the
metal chopping blade. Process using
speed 8 until finely chopped, about
5 seconds. Remove and reserve.
Remove the metal chopping blade.
Insert the shredding disc in the food
processor work bowl. Use moderate
pressure to shred the cheese. Remove
and reserve. Turn disc over to slice.
Use moderate pressure to slice the
potatoes – they will completely fill the
work bowl.
Reserve about 0 slices of the
potatoes. Arrange a layer of half the
remaining potatoes in the prepared
dish. Sprinkle with half the salt,
pepper, parsley and cheese. Arrange
the remaining potatoes in a second
layer, arranging the reserved slices
decoratively on top. Sprinkle with the
remaining salt, pepper, parsley, and
cheese. Carefully pour the light cream
into the dish. Cover with a sheet of
sprayed/buttered aluminum foil, coated
side down. Place in oven and bake for
hour 5 minutes, covered. Remove
the foil and bake until potatoes are
tender and lightly browned. Let stand
0 minutes before serving.
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