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Recipes
Spicy Two
Pepper Hummus
Try this spiced up version of
the traditional Middle Eastern
favourite. Serve with pita chips
or vegetable crudités.
⁄
Makes about
cups (400 ml)
1-2
cloves garlic, peeled
2
strips lemon zest, about 2 x
½ inches (5 x 1.25 cm) each
(zest of ½ lemon), bitter white
pith removed
Cut into ½-inch (1.25 cm)
pieces
¼-½
teaspoon (1-2 ml) crushed
red chili peppers (to taste)
1
teaspoon (5 ml) ground cumin
¾
teaspoon (3.75 ml) herbes
de Provence
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) ground
coriander
1
roasted red pepper (freshly
roasted or from a jar), drained,
cut into eighths
1
can (14-15 ounces [397-425 g])
chickpeas, drained, rinsed and
drained again
2
tablespoons (30 ml) fresh
lemon juice
1
tablespoon (15 ml) water
1
tablespoon (15 ml) tahini paste
¼
teaspoon (1 ml) hot sauce
such as Tabasco
, optional
®
1
tablespoon (15 ml) extra
virgin olive oil
8
Place the garlic clove, zest, chili
peppers, cumin, herbes de Provence,
salt, and coriander in the food
processor work bowl fitted with the
metal chopping blade. Process using
speed 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
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 0 minutes before serving to
allow flavours 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 (500 ml)
4
sun-dried tomatoes, not oil
packed, chopped
½
teaspoon (2 ml) herbes
de Provence
1
tablespoon (15 ml) chopped
toasted pine nuts
2
tablespoons (30 ml) extra
virgin olive oil
1-2 cloves garlic, peeled
¼
cup (50 ml) fresh herbs, loosely
packed (parsley, or parsley
mixed with thyme, rosemary
and basil)
4
ounces (115 g) cream cheese
(may use reduced fat), cut into
1-inch (2.5 cm) pieces
8
ounces (226 g) chèvre or other
goat cheese, chilled, cut into
1-inch (2.5 cm) pieces
¼
teaspoon (1 ml) kosher salt
⁄
1
teaspoon (0.5 ml) freshly
8
ground pepper sliced
provolone, optional
In a small bowl, combine the chopped
sun-dried tomatoes, herbes de
Provence, pine nuts if using, 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
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 0 seconds to combine.
Line a shallow bowl, or other -cup
(500 ml) 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
(7 ml) unsalted butter at room
temperature
¼
cup (115 g) moderately
packed Italian parsley
leaves
4
ounces (115 g) Swiss or
Gruyère cheese, cut to fit
feed tube
2
pounds (1 Kg) golden or yellow
potatoes, peeled, cut to fit
feed tube
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) freshly ground
black pepper
1½ cups (375 ml) light cream
Arrange rack in centre of oven. Preheat
oven to 50˚F (80°C). Coat a 6-cup
(.5 L) 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 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
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