Tuesday, June 17, 2008

Recipe Time!

My dears, of *course* I will share recipes from the last post. I LOVE to share recipes!


Hummus isn't really that tough, and if you've made it ever at all you've probably used all the same ingredients--I know I always have. But it's the technique and ratios that make this recipe the best version of hummus I've ever had. It's so light, so creamy, and so nutty--just divine. If you like yours all chunky, you won't like this, but you should try it anyway, THAT is how good it is. As always, you can use this basic recipe to make a few different varieties ( I like to mix in roasted red peppers or Kalamata olives for a flavored hummus).

  • 3 Tbsp juice from 1 or 2 lemons
  • 1/4 cup water
  • 6 Tbsp Tahini, stirred well
  • 2 Tbsp olive oil
  • 1 14oz can of chick peas, drained well
  • 1 small clove of garlic, minced or pressed through a garlic press
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • pinch cayenne pepper
Combine the lemon and water in one small bowl, and in another, whisk together the tahini and olivie oil. Set aside.
In your food processor, combine the chick peas, garlic, salt, and cumin, and the cayenne if using (I also add a few quick grinds of pepper). Process this until the chick peas are almost completely ground, and scrape down the sides of the bowl. ***THIS NEXT PART IS WHAT GIVES YOU FLUFFY, CREAMY HUMMUS, SO FOLLOW IT EXACTLY***. With the machine running, slowly pour in the lemon juice mixture in a steady stream. Once that is completely incorporated, scrape down the bowl and start the machine again. Run for about 1 minute, then with the machine still running, slowly drizzle in the tahini and oil mixture, and process until everything is smooth and creamy, about 15 seconds. What you've just done is use the tahini and oil to make an emulsion, like how oil and an egg will make mayonnaise eventually. Super creamy hummus, you did it! Serve at room temperature, drizzled with a bit of extra olive oil, with pitas, cucumbers, olives, feta, carrots--whatever you like, it will be great with this hummus :)


Walnut Lemon Pesto with Ricotta

I love this recipe so much, I want to marry it.
  • 1/2 cup walnuts, chopped and toasted
  • 3-5 Tbsp Olive Oil
  • 18 fresh basil leaves (or roughly a handful)
  • 1 minced clove garlic
  • zest of 1 lemon
  • salt and pepper, to taste
  • 1 small tub ricotta cheese (15oz)
Combine the walnuts, oil, basil, garlic, and lemon zest in the bowl of your food processor, pulse until the whole mixture is a finely ground paste. Add a dash of salt and a few twists of pepper, and the ricotta cheese. Process until smooth and completely combined. If you want this as a dip or spread, you're done! If you want to toss in pasta, you can thin it just a bit with some milk or cream, but you don't need to do much, as long as you toss in with the pasta when it's hot--the heat should melt it nicely. I've been eating this for three days spread on some little toasted rounds of french bread. Also, I have a lemon basil plant, so I used half regular basil and half lemon. This is a great way to use up basil leaves if you have a plant that's booming--Matt's parent's garden is always overflowing with basil, they're my official supplier!


Red Onion and Poppy Seed Dressing

This comes courtesy of Paula Deen, it's the dressing for her Strawberry and Hearts of Palm salad, but I think it's dynamite for any salad. I've adapted it just slightly.

  • 1/3 cup cider vinegar
  • 3/4 cup sugar
  • 2 Tbsp fresh lemon juice
  • 1 tsp salt
  • 1 cup vegetable oil
  • 1/4 a small red onion, *grated finely*
  • 1 1/2 Tbsp poppy seeds
  • 1 tsp dry mustard
  • 1/2 tsp paprika
Combine the sugar, vinegar, lemon juice, and salt in a small, non-reactive saucepan, and heat over medium until the sugar dissolves, stirring frequently. Let cool to room temperature. When cooled, whisk in the oil and remaining ingredients. Grating the onion is key, you get all the flavor and no chunks or mincing. I like to keep this in a jar with a screw on lid so it can be shaken before serving. The red onion and paprika give it a great vibrant color.


Okay guys, enjoy the recipes and if you try them, please let me know how it went! I'm off to spackle a wall, and tonight, I start pottery classes again, woo hoo!!!
Love from Blue Meadow Lane...


KatieKate said...

Ry would like you to throw her a cow on your pottery wheel. She likes it when people throw cows.

And thank you so much for the recipes!!! YUM.

sunday said...

thank you thank you thank you thank you!

CortneyTree said...

Rylie--I think you need a catapult to properly throw a cow. I'll see what I can do.

And you're both very welcome, it's my pleasure!

sunday said...

"i love this recipe so much i want to marry it". now how weird would matt feel if you left him for a recipe!

CortneyTree said...

I told him I wrote that and he said, "Good thing I got here first!" :)

sunday said...

CORTNEY!!! i need your help. i am going to attempt to make those butterfly cupcakes for my friend's birthday and i need help with the chocolate butterflies. how did you do the colors? did you get the chocolate thingys that you melt at michael's? do they come in those colors b/c i have only seen white and brown? also i read in our cookbook you have to use an oil base food coloring for the chocolate. is that what you used? e-mail me if you can sundaygrant@bellsouth.net. thanks for the help friend!