Sunday, May 14, 2017

Roasted Red Pepper Dip

This was one of those warm Texas evenings, a bottle of rosé , pita chips and the great outdoors kinds of recipes. We had a few red peppers, some pine nuts, olives, capers, anchovies and "secret ingredient" lying around. So of course a dip was the answer. Served with an Argentinian rosé (Pinot Noir).  Bagel chips as an accompaniment and we had very happy tummies.
It turns out that there are quite a lot of ingredients in this. But we happened to have them all to hand.

Ingredients

3 Red Peppers - roasted and cut into pieces
1/2 cup pine nuts - toasted
2T olive oil (not extra virgin - it becomes bitter with the use of the immersion blender)
1 salt packed anchovy
6 Niçoise olives, pitted
1T capers rinsed and drained
1t Habanero vodka (aka secret ingredient). May substitute any hot pepper sauce, but if vinegared, reduce vinegar in overall recipe
2T Sherry vinegar
Salt to taste

Method

Place all the ingredients except the vinegar and salt into the immersion blender's beaker and pulse until almost smooth. Crunchy peanut butter texture is what you are aiming for.
Taste once the desired texture is attained. Add salt (if necessary) and sherry vinegar to taste.
Chill and serve with pita chips

Saturday, April 15, 2017

One Dish Asparagus

Asparagus and Mushrooms - A Light Dinner

Serves 4 as a starter, 2 as a main course
Time 15 minutes
Skill Easy

This dish came about because asparagus is so good this time of year - and we wanted a quick and easy one dish meal. Mushrooms and asparagus are a match made in heaven. Some shallots and a couple of eggs, oh my!

You can use plain white button mushrooms, creminis, shiitakes, or any other exotic mushrooms for this. Be careful of the woody stems of shiitake mushrooms though.

The clever bit of this recipe is that the liquid from the mushrooms steams the asparagus and the eggs. If using white mushrooms you probably won't have to add any water.

You can, of course add any herbs/spices that interest you. I think a little nutmeg would be nice. Could also see thyme (a natural complement to mushrooms) being a nice addition.

Ingredients

1 T neutral (I used olive) oil
1 Medium shallot diced very finely
12 oz Mushrooms (sliced) - 1/4" (5 mm) thick slices. Use the stems too, but see caution above
1/4 t cayenne pepper (optional)
2T Dry sherry or white vermouth
3 T water (if necessary)
1 lb Fresh asparagus 1 1/2" (3 cm) pieces cut on the bias
2 - 4 whole chicken eggs
Salt/pepper to taste

Method

Heat the oil in a medium (8") skillet. I prefer not to use non-stick, but that is a preference. Add the shallots and sweat for a minute or 2 until they are translucent.
Add the mushrooms to the skillet and sprinkle a little salt over them to encourage them to release their liquid. cook briefly (3 or 4 mor minutes) until the mushrooms have wilted and given up some of their liquid.  Add the cayenne (if using) and stir to incorporate. Add the sherry or vermouth.
Place the asparagus stalks on top of the mushroom/shallot mixture and put a tight fitting lid onto the pan. Steam for 30 seconds. Add the asparagus tips and, again, place the lid on and steam for a further minute. Check the liquid and if the pan is looking dry, add up to 3T water.
Break the eggs and individually place the eggs on top of the asparagus. Keep the eggs well separated, The recipe will accept up to 4 eggs, but you may not want to do that many.
Place the lid back on the skillet and allow the contents to steam for 3 1/2 more minutes - until the egg whites are set and the yolks are the consistency you want. The asparagus will be just cooked
Remove the lid adjust the seasoning to your taste. Serve immediately, making sure that any juices in the bottom of the pan are scooped up and drizzled over the dish.