CHAPTER 4
HORS D’OEUVRES AND SNACKS

In a large, heavy-bottomed pot, heat the oil over medium-high heat until hot but not smoky. Add onion, peppers, and plum tomatoes; cook 5 minutes until onion is translucent. In a food processor, purée garlic, diced tomatoes, and tomatillos; add to onion mixture. Cook 5 minutes more. Add chilies, chipotle, jalapeño, and cilantro; stir in orange juice concentrate, cumin, oregano, cinnamon, salt, and pepper. Cook 5 minutes more.

ARTICHOKE DIP

Serve dip with crackers or bread.

Serves 8

2 (15-ounce) cans quartered artichoke hearts, drained and rinsed

1 red pepper, chopped finely

1 green pepper, chopped finely

3 cloves garlic, minced

2 cups mayonnaise

White pepper

1 pound grated Parmesan cheese

Preheat the oven to 325°F. Mix all ingredients except ¹⁄₄ of the Parmesan cheese. Spread into a 9 × 9 baking dish or 1¹⁄₂-quart casserole dish, sprinkle remaining Parmesan over the top, and bake 45 minutes until golden brown.

CHEESE FONDUE

Like most families in the early seventies, mine had a fondue pot that would come out of the tippy-top closet once in a blue moon, bringing joy and mess to our dinner table. As a preteen, I’m not sure which I enjoyed more, dipping the veggies and bread cubes in the molten cheese or playing with the Sterno, but now I’m in love.

Serves 6

1 garlic clove, halved

2 cups dry white wine

³⁄₄ pound Emmentaler (Swiss) cheese, shredded (3 cups)

³⁄₄ pound Gruyère cheese, shredded (3 cups)

1 tablespoon cornstarch

2 tablespoons kirsch

Assorted steamed vegetables such as carrot sticks, broccoli, cauliflower, and green beans

Cubes of French bread

Rub the inside of a medium saucepot with the cut side of the garlic. Discard the clove, or leave it in. Add the wine and cook over medium heat until it simmers. Whisk in the cheese in small handfuls, making sure that the last addition has completely melted before adding the next. Combine the cornstarch and kirsch into a paste; whisk into cheese mixture. Simmer the fondue gently for 5–7 minutes to allow the cornstarch to thicken.
Transfer the cheese mixture to a fondue pot, and set a low flame under it—just enough to keep it at the border of simmering. Assemble a platter with the vegetables and bread cubes, and set the table with either long fondue forks or long wooden skewers.

CHINESE SOY SAUCE EGGS

These strikingly dark, double-cooked spiced eggs are an excellent first course with a salad of baby Asian greens dressed with a few drops of rice vinegar and sesame oil.

Serves 4

8 large eggs

¹⁄₂ cup soy sauce

2 tablespoons sugar

2 tablespoons Chinese 5-spice powder (available in supermarkets)

1 tablespoon chopped garlic

Hard-boil the eggs, about 10 minutes; run them under cold water, and peel them. Bring 4 cups water to a boil in a medium saucepan. Add the soy sauce and sugar. Simmer 5 minutes; add the 5-spice, garlic, and peeled eggs. Cover; simmer slowly for at least an hour, until the soy sauce’s color has penetrated well into the eggs, all the way to the yolk. Cool in the cooking liquid, and serve warm or room temperature.

VEGAN SPINACH AND ARTICHOKE DIP

Serve with toasted pita points or slices of warm baguette.

Yields 4 cups

1 (15-ounce) can artichokes, drained and chopped

2 cups water

1 teaspoon lemon juice

1 tablespoon vegan margarine, such as Earth Balance

1 cup thawed frozen spinach, chopped

8 ounces vegan cream cheese, such as Tofutti Better Than Cream Cheese

16 ounces vegan sour cream, such as Tofutti Sour Supreme

¹⁄₃ cup vegan Parmesan cheese

¹⁄₄ teaspoon garlic powder

¹⁄₄ teaspoon salt

In a 4-quart slow cooker, add all ingredients. Cover and cook over low heat for 1 hour. Serve warm.

Serving Options

This recipe calls for serving the dip warm, but chilling the dip and serving cool is also delicious. After cooking, let the dip cool to room temperature and store in the refrigerator in an airtight container. Let cool for at least 3 hours before serving.

POTATO PAKORAS (FRITTERS)

Serve these fritters immediately with chutney for dipping.

Serves 8

1¹⁄₄ cups sifted chickpea flour

2 teaspoons vegetable oil

1¹⁄₂ teaspoons ground cumin

¹⁄₂ teaspoon cayenne or paprika

¹⁄₄ teaspoon turmeric

2¹⁄₂ teaspoons salt

Approximately ¹⁄₂ cup cold water

1 large or 2 medium baking potatoes (about 8 ounces), peeled, then sliced into ¹⁄₈ pieces

Oil for frying

In a food processor or blender, pulse flour, oil, cumin, cayenne or paprika, turmeric, and salt 3 or 4 times until fluffy. With blade spinning, gradually add water, processing for 2–3 minutes until smooth. Adjust consistency by adding water until the mixture is slightly thicker than the consistency of heavy cream. Cover and set aside for 10 minutes.
Heat fry oil to 350°F. Dip potato slices into batter one by one, and slip them into the fry oil in batches of 6 or 7. Fry 4–5 minutes each side, until golden brown and cooked through.

CRUDITÉS WITH THREE DIPS

Veggies with dip is an essential at virtually any type of party—from the big football game to a family holiday bash to a classy affair.

Serves 8

About 6 cups of assorted vegetables, cut into bite-size pieces, such as carrot sticks, celery sticks, various colored bell peppers, zucchini and yellow squash, radishes, blanched broccoli florets, cauliflower florets, and green beans, fennel, cooked beets, etc.

Assorted black and green olives

Rosemary or thyme sprigs for garnish

Three dressings or dips, such as the ones in this chapter

Arrange vegetables attractively on a serving platter or in a basket, placing different colors beside one another. Garnish with olives and herb sprigs. Serve with dips or drizzled with any dressing.

CURRY DIP

Serve this dip with toasted bread or your favorite cracker!

Yields 2¹⁄₂ cups

1 teaspoon olive oil

¹⁄₂ cup finely chopped onion

¹⁄₂ medium jalapeño pepper, finely chopped (about 1 teaspoon)

2 teaspoons finely chopped red bell pepper

1 teaspoon Madras curry powder

1 teaspoon ground cumin

¹⁄₂ teaspoon ground coriander

¹⁄₂ teaspoon ground turmeric

Pinch of cayenne pepper

¹⁄₄ teaspoon salt

1 tablespoon very fresh, soft raisins (or any raisins, soaked overnight in ¹⁄₂ cup water, drained)

1¹⁄₂ cups soy mayo

1 tablespoon chopped fresh cilantro

A few drops fresh lemon juice

Salt and pepper to taste

Put the oil in a small skillet over medium heat. Add onions, jalapeño, and red pepper; cook stirring occasionally until onion is translucent, about 5 minutes. Add curry powder, cumin, coriander, turmeric, cayenne, and salt. Cook a minute more, until spices are very fragrant. Add raisins and about 1 tablespoon of water. Remove from heat.
Transfer to a food processor. Chop on high speed for 30 seconds; scrape down sides of bowl with a rubber spatula. Add soy mayo and cilantro; process 30 seconds more, until smooth and even. Adjust seasonings with lemon, salt, and pepper.

WATERCRESS DIP

This dip is great served with vegetables!

Yields 1¹⁄₂ cups

1 bunch watercress, stems trimmed by 1, roughly chopped

1 cup soy mayo

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon black pepper

In a food processor, purée watercress until very fine, about 1 minute. Add soy mayo; pulse to combine. Season with salt and pepper.

BABA GHANOUSH

Serve this Baba Ghanoush with wedges of warm pita bread.

Serves 4

2 cloves garlic, peeled

1 whole eggplant, roasted 1 hour in a 400°F oven, cooled, pulp scooped out

1 tablespoon tahini

1¹⁄₂ teaspoons kosher salt

2–3 teaspoons toasted cumin powder

Juice of 2 lemons

¹⁄₄ cup extra-virgin olive oil, plus a little extra for garnish

Freshly ground black pepper

Paprika and chopped parsley for garnish (optional)

Pita bread for dipping

In a food processor, chop the garlic until it sticks to the walls of the processor bowl. Add eggplant pulp, tahini, salt, cumin, and half of the lemon juice. Process until smooth, gradually drizzling in the olive oil. Season to taste with black pepper, additional salt, and lemon if necessary.
Spread onto plates and garnish with a drizzle of extra-virgin olive oil, a few drops of lemon, a dusting of paprika, and some chopped parsley, if using. Serve with wedges of warm pita bread.

SLOW COOKER BABA GHANOUSH

Serve with toasted pita chips or as a vegetable dip.

Yields 1¹⁄₂ cups

1 tablespoon olive oil

1 large eggplant, peeled and diced

4 cloves garlic, peeled and minced

¹⁄₂ cup water

3 tablespoons fresh parsley

¹⁄₂ teaspoon salt

2 tablespoons fresh lemon juice

2 tablespoons tahini

1 tablespoon extra-virgin olive oil

In a 4-quart slow cooker, add the olive oil, eggplant, garlic, and water and stir until coated. Cover and cook on high heat for 4 hours.
Strain the cooked eggplant and garlic and add to a food processor or blender along with the parsley, salt, lemon juice, and tahini. Pulse to process.
Scrape down the side of the food processor or blender container if necessary. Add the extra-virgin olive oil and process until smooth.

STUFFED GRAPE LEAVES

A medium (about 5-ounce) lemon will yield about 2 teaspoons of lemon zest and 2–3 tablespoons of juice.

Serves 16

¹⁄₃ cup olive oil

4 scallions, minced

¹⁄₃ cup fresh mint, minced

¹⁄₃ cup fresh parsley, minced

3 cloves garlic, peeled and minced

1 cup long-grain white rice

2 cups vegetable broth

1 teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

¹⁄₂ teaspoon lemon zest, grated

1 (16-ounce) jar grape leaves

2 cups water

¹⁄₂ cup fresh lemon juice

Bring the oil to temperature in the pressure cooker over medium-high heat. Add the scallions, mint, and parsley; sauté for 2 minutes or until the scallions are soft. Add the garlic and sauté for an additional 30 seconds. Add the rice and stir-fry in the sautéed vegetables and herbs for 1 minute. Add the broth, salt, pepper, and lemon zest; stir to mix. Lock the lid into place. Bring to high pressure; maintain pressure for 8 minutes.
Quick-release the pressure. Remove lid and transfer the rice mixture to a bowl.
Drain the grape leaves. Rinse them thoroughly in warm water and then arrange them rib-side up on a work surface. Trim away any thick ribs. Spoon about 2 teaspoons of the rice mixture on each grape leaf; fold the sides of each leaf over the filling and then roll it from the bottom to the top. Repeat with each leaf. Pour the water into the pressure cooker. Place a steamer basket in the pressure cooker and arrange the stuffed grape leaves seam-side down in the basket. Pour the lemon juice over the stuffed grape leaves and then press heavy plastic wrap down around them.
Lock the lid into place. Bring to high pressure; maintain pressure for 10 minutes.
Quick-release the pressure. Remove the lid. Lift the steamer basket out of the pressure cooker and, leaving the plastic in place, let the stuffed grape leaves rest for 5 minutes. Serve hot or cold.

Dolmades

Stuffed grape leaves are often referred to as dolmades. Some versions call for spiced ground lamb or other ground meat to be added to the filling, but you can make them vegetarian with a rice and herb filling.

CHICKPEA-PARSLEY-DILL DIP

Try any combination of fresh herbs, such as basil, thyme, or mint, in this versatile dip.

Yields 2 cups

1 cup dried chickpeas

8 cups water

3 tablespoons olive oil

2 garlic cloves, minced

¹⁄₈ cup fresh parsley

¹⁄₈ cup fresh dill

1 tablespoon fresh lemon juice

2 tablespoons water

³⁄₄ teaspoon salt

Add the chickpeas and 4 cups water to the pressure cooker. Lock the lid into place; bring to high pressure for 1 minute. Remove from heat and quick-release the pressure.
Drain the water, rinse the chickpeas, and add to the pressure cooker again with the remaining 4 cups of water. Let soak for 1 hour.
Add 1 tablespoon olive oil. Lock the lid into place; bring to high pressure and maintain for 20 minutes. Remove from heat and allow pressure to release naturally. Drain chickpeas and water.
Add the drained, cooked chickpeas, garlic, parsley, dill, lemon juice, and water to a food processor or blender. Blend for about 30 seconds.
With the lid still in place, slowly add the remaining oil while still blending, then add the salt.

JALAPEÑO CHEESE DIP

To eliminate the spice, just leave the pickled jalapeños out of this recipe.

Serves 12

2 tablespoons butter or vegan margarine

2 tablespoons flour

1 cup milk or vegan soymilk

8 ounces shredded Cheddar cheese or vegan Cheddar such as Daiya Cheddar Style Shreds

8 ounces shredded Colby cheese or more vegan Cheddar

¹⁄₂ cup canned tomatoes

¹⁄₂ cup pickled jalapeños

2 tablespoons lemon juice

Salt and pepper, to taste

In the pressure cooker, soften butter or margarine over medium-high heat and gradually add flour until you have a paste. Add milk or soymilk and stir until it has thickened and there are no lumps. Bring the mixture to a boil.
Add the cheeses and stir until smooth. Add the tomatoes and jalapeños and secure the lid on the pressure cooker. Cook on medium until the pressure indicator rises. Lower heat and cook for 3 minutes. Allow the pressure to release and remove the lid. Add the lemon juice, salt, and pepper.

CHILI-CHEESE DIP

The perfect accompaniment for this dip is salty corn tortilla chips.

Serves 12

1 (15-ounce) can vegetarian chili

¹⁄₄ cup diced onions

¹⁄₂ cup diced tomatoes

1 (8-ounce) package cream cheese or vegan cream cheese

1 cup Cheddar cheese or vegan Cheddar

1 teaspoon garlic powder

In a 4-quart slow cooker, place all ingredients.
Stir gently; cover, and heat on low for 1 hour.

Vegetarian Chili

Most major grocery stores sell canned vegetarian chili. One of the easiest to find is Hormel Vegetarian Chili with Beans, which contains textured vegetable protein instead of meat.

BROCCOLI DIP

Serve this vegetable-rich creamy dip with crisp raw vegetables and pumpernickel pretzels.

Serves 15

4 cups steamed broccoli florets

1 cup fresh baby spinach

1 shallot

1 jalapeño, stem and seeds removed

1 tablespoon vegan Worcestershire sauce

¹⁄₂ tablespoon nonpareil capers

8 ounces cream cheese or vegan cream cheese

8 ounces sour cream or vegan sour cream

¹⁄₄ teaspoon freshly ground black pepper

2 tablespoons lemon juice

In a food processor, place the broccoli, spinach, shallot, jalapeño, Worcestershire sauce, and capers. Pulse until the mixture is mostly smooth.
Add the cream cheese, sour cream, pepper, and lemon juice. Pulse until smooth.
Pour into a 1¹⁄₂- or 2-quart slow cooker. Cover and cook on low for 1 hour.

How to Steam Vegetables

Bring about 1 of water to boil in a heavy-bottomed pot. Add the vegetables and cook until fork-tender but not soft. Drain and season.

FRIJOLE DIP

For best results, serve this dip immediately after cooking or reheat if it cools.

Serves 12

2 (15-ounce) cans pinto beans, drained

1¹⁄₂ cups water

1 tablespoon olive oil

1 small onion, peeled and diced

3 cloves garlic, peeled and minced

1 cup diced tomatoes

1 teaspoon chipotle powder

¹⁄₂ teaspoon cumin

¹⁄₄ cup fresh cilantro, finely chopped

Salt, to taste

1 cup Monterey jack cheese, grated, or vegan Monterey jack cheese

In a 4-quart slow cooker, add the beans, water, olive oil, onion, and garlic. Cover and cook over low heat for 1 hour.
Mash the beans until about ¹⁄₂ are smooth and ¹⁄₂ are still chunky.
Add all remaining ingredients; stir well, and cook for an additional 30 minutes.

CARAMELIZED ONION DIP

Caramelized onions give this dip an amazing depth of flavor.

Yields 1 quart (32 servings)

¹⁄₄ cup Slow Cooker Caramelized Onions (Chapter 10)

8 ounces reduced-fat cream cheese

8 ounces reduced-fat sour cream

1 tablespoon vegan Worcestershire sauce

¹⁄₄ teaspoon white pepper

¹⁄₈ teaspoon flour

Place all ingredients into a 1¹⁄₂- to 2-quart slow cooker.
Heat on low for 2 hours. Whisk before serving.

MIXED VEGGIE DIP

Try this vegetable-rich dip with pita chips or baked potato chips.

Serves 20

8 ounces low-fat cream cheese, room temperature

¹⁄₂ cup reduced-fat sour cream

1 teaspoon low-fat mayonnaise

¹⁄₂ teaspoon white pepper

¹⁄₂ teaspoon garlic powder

¹⁄₂ teaspoon onion powder

¹⁄₂ teaspoon vegan Worcestershire sauce

1 carrot, minced

1 stalk celery, minced

3 tablespoons fresh spinach, minced

¹⁄₄ cup broccoli, minced

In a 2-quart slow cooker, thoroughly mix all ingredients.
Cook on low for 2 hours. Stir before serving.

SUMMER FRUIT DIP

Kiwis, strawberries, star fruit, bananas, and citrus are all excellent dipping choices for this fruity dip, which is also delicious served cold.

Serves 20

¹⁄₂ cup raspberry purée

8 ounces reduced-fat cream cheese or vegan cream cheese, room temperature

1 tablespoon sugar

³⁄₄ cup reduced-fat sour cream or vegan sour cream

1 teaspoon vanilla

In a small bowl, whisk together all ingredients.
Pour into a 2-quart slow cooker; cook on low for 1 hour. Stir before serving.

SUN-DRIED TOMATO PESTO DIP

Tart, rich sun-dried tomatoes are the perfect partner for a fresh-tasting pesto in this creamy dip.

Serves 20

2 cloves garlic

1 tablespoon reduced-fat mayonnaise or Vegenaise

³⁄₄ ounce fresh basil

1 teaspoon toasted pine nuts

¹⁄₄ teaspoon white pepper

¹⁄₄ cup dry (not oil-packed) sun-dried tomatoes, julienne cut

8 ounces reduced-fat cream cheese or vegan cream cheese, room temperature

In a food processor, place the garlic, mayonnaise or Vegenaise, basil, pine nuts, and pepper. Pulse until a fairly smooth paste forms.
Add the sun-dried tomatoes and pulse 4–5 times.
Add the cream cheese and pulse until smooth.
Scrape into a 2-quart slow cooker. Cook on low for 1 hour. Stir before serving.

How to Toast Pine Nuts

Preheat the oven to 350°F. Place the pine nuts on a cookie sheet or cake pan. Roast for 5–8 minutes in the oven. Pine nuts will be slightly browned and fragrant when fully toasted. Cool before using.

EGGPLANT CAVIAR

Serve this Eggplant Caviar with crackers or sliced French bread.

Serves 4

1 large eggplant

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, finely chopped

1 tablespoon tomato paste

Salt and pepper to taste

Crackers or French bread

Heat oven to 400°F. Place eggplant in a baking dish and roast on middle rack of the oven until very well done, about 1 hour; cool. Cut the eggplant in half and scoop out the soft pulp with a serving spoon. Place on a cutting board and chop thoroughly, until it has the consistency of oatmeal.
Heat the olive oil in a large skillet over medium heat for 1 minute. Add onion; cook until very soft, but not brown, about 10 minutes; add garlic and cook 1 minute more. Stir in tomato paste; cook 1 minute.
Add chopped eggplant and cook until mixture is thickened. An indentation should remain when a spoon is depressed into the mixture. Season to taste. Serve with crackers or sliced French bread.

TEXAS CAVIAR

Prepare this dip up to 2 days in advance and store in a covered container in the refrigerator.

Yields 5 cups

1 cup dried black-eyed peas

8 cups water

1 pound cooked corn kernels

¹⁄₂ onion, diced

¹⁄₂ bell pepper, diced

1 pickled jalapeño, finely chopped

1 medium tomato, diced

2 tablespoons fresh cilantro

¹⁄₄ cup red wine vinegar

2 tablespoons olive oil

1 teaspoon salt

¹⁄₂ teaspoon ground black pepper

¹⁄₂ teaspoon ground cumin

Rinse and soak the black-eyed peas in 4 cups of water for 1 hour. Drain and rinse.
Add the black-eyed peas and remaining 4 cups of water to the pressure cooker. Lock the lid into place; bring to high pressure and maintain for 11 minutes. Remove from heat and allow pressure to release naturally.
Pour the drained black-eyed peas into a large mixing bowl; add all remaining ingredients and stir until combined. Refrigerate 1–2 hours before serving.

FRIED GREEN TOMATO BRUSCHETTA

Canapés on grilled bread, called “bruschetta,” surprise many visitors to restaurants in Italy, when they appear as complimentary hors d’oeuvres.

Serves 4

4 medium green tomatoes, sliced ¹⁄₂ thick

Flour, eggs, and bread crumbs for dredging

Oil for frying (preferably olive oil)

1 tablespoon balsamic vinegar

¹⁄₄ cup chopped fresh basil leaves (plus a few whole leaves for garnish)

12 green olives with pimento, halved lengthwise

¹⁄₄ cup extra-virgin olive oil

1 loaf crusty country bread, sliced 1 thick

Dredge tomato slices in flour, egg, and bread crumbs, shaking off excess after each dip, and fry them in oil at low heat (about 325°F) until golden and mostly tender (a little underdone is good). Place the still-hot tomatoes flat on a cutting board and dice them into ¹⁄₂ pieces.
In a large mixing bowl, gently toss the diced tomatoes with the vinegar, basil, and olives. Set aside.
Brush the bread slices with extra-virgin oil, and grill or oven-toast (400°F) them until lightly browned. This can also be done under the broiler. Top each of 6 slices with tomato mixture, cut each in half, and serve garnished with a small basil sprig.

GUACAMOLE

Serve this dip with tortilla chips, or as an accompaniment to spicy food.

Serves 8

2 cloves garlic, chopped

¹⁄₄ cup chopped red onion

1 small jalapeño pepper, finely chopped

4 ripe Hass avocados, halved, pitted, and scooped from the skin

2 tablespoons lime juice

¹⁄₂ teaspoon salt

Freshly ground black pepper to taste

¹⁄₄ cup chopped cilantro

1 plum tomato, seeded and chopped (optional)

With a mortar and pestle, or in a mixing bowl with a fork, mash together the garlic, onion, and jalapeño. Add the avocado and mash until it forms a chunky paste. Add lime juice, salt, pepper, and cilantro, and stir to combine. Garnish with chopped tomato if desired.

HUMMUS

Hummus is delicious when served with wedges of warm pita bread!

Yields 2 cups

1 cup dried garbanzos (chickpeas), soaked overnight if desired, or 1 (16-ounce) can

2 cloves garlic, peeled

3 tablespoons tahini

¹⁄₂ teaspoon kosher salt

2–3 teaspoons toasted cumin powder

Juice of 1 lemon, divided in half

¹⁄₄ cup extra-virgin olive oil, plus a little extra for garnish

Freshly ground black pepper

Paprika and chopped parsley for garnish (optional)

Pita bread for dipping

If using dried chickpeas, cook them in lightly salted water until very, very tender. If using canned chickpeas, drain and rinse them. In a food processor, chop the garlic until it sticks to the sides of the bowl. Add chickpeas, tahini, salt, cumin, and half of the lemon juice. Process until smooth, gradually drizzling in the olive oil. Add up to ¹⁄₄ cup cold water to achieve a softer hummus if desired. Season to taste with black pepper, and additional salt and lemon to taste.
Spread onto plates and garnish with a drizzle of extra-virgin olive oil, a few drops of lemon, a dusting of paprika, and some chopped parsley. Serve with wedges of warm pita bread.

Kosher Salt: The Chefs’ Seasoning

Chefs know that judicious use of salt is essential to bring certain flavors to life. Almost all professional chefs, except those creating dishes for people with specific medical conditions, use some amount of salt in their cooking. In finer restaurants, the salt of choice in the kitchen is seldom the fine-powdered table salt most home cooks are familiar with. Instead, they use either complex-tasting crystal sea salt or coarse, flaky white salt known as “kosher” salt. It is so-named because it is the type used for certain processes involved in the Jewish dietary laws, or kashruth. It is available at most supermarkets.

ZESTY LEMON HUMMUS

Serve this Middle Eastern spread with pita, vegetables, or falafel.

Serves 20

1 pound dried chickpeas

Water, as needed

3 tablespoons tahini

4 tablespoons lemon juice

Zest of 1 lemon

3 cloves garlic

¹⁄₄ teaspoon salt

In a 4-quart slow cooker, place the chickpeas and cover with water. Soak overnight, drain, and rinse. The next day, cook on low for 8 hours. Drain, reserving the liquid.
In a food processor, place the chickpeas, tahini, lemon juice, lemon zest, garlic, and salt. Pulse until smooth, adding the reserved liquid as needed to achieve the desired texture.

MANCHEGO-POTATO TACOS WITH PICKLED JALAPEÑOS

Serve these tacos with salsa to boost up the taste!

Serves 8

1 cup leftover mashed potatoes, or instant mashed potatoes, made firm

8 soft corn tortillas

¹⁄₄ pound Spanish Manchego cheese or sharp Cheddar, cut into 16 small sticks

16 slices pickled jalapeño pepper (available in Mexican sections and ethnic specialty stores)

4 tablespoons unsalted butter

Spoon 1 tablespoon of mashed potato into the center of each tortilla. Flatten out the potatoes, leaving a 1 border. Lay 2 pieces of Manchego and 2 pieces pickled jalapeño onto each tortilla, and fold closed into a half-moon shape.
In a skillet over medium heat, melt half of the butter. Gently lay 4 of the tacos into the pan, and cook until nicely browned, about 3–4 minutes on each side. Drain on paper towels. Repeat with remaining tacos. Snip tacos in half before serving with salsa.

MINI LENTIL-SCALLION PANCAKES WITH CUMIN CREAM

These delectable crunchy cakes may be easier to make into round shapes with more egg and flour, but they’ll be softer—you decide.

Serves 8

1 cup brown lentils, boiled until soft but not broken

3 scallions, chopped fine

1 tablespoon curry powder, toasted in a dry pan until fragrant

Pinch of cayenne

1 teaspoon salt

¹⁄₄ cup chopped cilantro or parsley

1 egg, beaten

1 tablespoon milk or water

1 tablespoon all-purpose flour

3 tablespoons olive oil for frying

1 cup sour cream

2 teaspoons cumin seeds, toasted in a dry pan, then ground (or 2 teaspoons ground cumin, toasted in a dry pan until fragrant)

Gently combine lentils, scallions, curry, cayenne, salt, and cilantro or parsley in a mixing bowl. Mix in the beaten egg and milk or water with your hands, and dust with enough flour to form a cohesive batter.
Heat oil in a large nonstick skillet until hot, but not smoky. A bit of the batter should sizzle when placed in the oil. Drop teaspoonfuls of batter into the pan; flatten them out and shape them into round cakes with the back of the spoon. Some lentils may fall away, but the cakes will stick together once they’re cooked. Leave at least 1 of space between cakes. Fry 2–3 minutes per side, until lightly browned and crisp. Drain on paper towels.
Whisk together the sour cream and cumin. Arrange the lentil cakes on a serving platter, and top each with a dollop of cumin cream.

MINI GOAT CHEESE PIZZAS

To serve, warm again in the oven for 1 minute, until the goat cheese attains a slight shimmer; serve hot.

Serves 8

1 package frozen puff pastry dough (17 ounces—2 sheets), thawed

¹⁄₂ cup marinara sauce

1 (4-ounce) package fresh goat cheese

1 tablespoon chopped fresh thyme or parsley

Heat oven to 400°F. Using a 1-diameter cookie cutter, or the top of a small bottle, cut 24 disks of puff pastry; line onto an ungreased baking sheet. Stack another, matching pan atop the disks, and bake until golden brown, about 15 minutes. The second pan will keep the disks from rising too high.
Make a slight indentation on each disk with the tip of a small knife. Spoon in a bit of marinara sauce, crumble on a pinch of goat cheese, and sprinkle with chopped thyme or parsley.

SPICY BUFFALO STRIPS

Most bottled buffalo wing sauces contain butter, so if you’re vegan, check the label.

Serves 6

¹⁄₃ cup butter or vegan margarine

¹⁄₃ cup hot sauce

1 tablespoon vinegar

1 teaspoon garlic powder

2 (7-ounce) packages Gardein Chick’n Strips

Place the butter or margarine in a small bowl and microwave for 30 seconds, or until melted.
Add the hot sauce, vinegar, and garlic powder and stir well.
In a 4-quart slow cooker, add the prepared hot sauce and Chick’n Strips and cook over low heat for 1 hour.

Serving Strips

Faux buffalo chicken strips can be added to sandwiches or salads, but if you’d like to serve them as an appetizer or snack, place in a small basket lined with parchment paper and add sides of celery sticks, carrot sticks, and vegan ranch dressing.

TERIYAKI “CHICKEN” STRIPS

Any brand of vegan or vegetarian chicken strips will work in this recipe.

Serves 6

2 (7-ounce) packages Gardein Chick’n Strips

5–6 ounces teriyaki sauce

1 teaspoon hot sauce

In a 4-quart slow cooker, combine all ingredients and cook over low heat for 1 hour.

TOMATILLO SALSA

Serve with corn tortilla chips or as an accompaniment to Black Bean Dip (see recipe in this chapter).

Serves 8

1 pound tomatillos, paper removed

Water, as needed

2 jalapeños, stemmed, seeded, and chopped

¹⁄₂ onion, chopped

¹⁄₂ cup cold water

¹⁄₂ cup chopped cilantro

2 teaspoons salt

Cut the tomatillos in half and then place in the pressure cooker. Add enough water to cover the tomatillos.
Lock the lid into place; bring to high pressure and maintain for 2 minutes. Remove from heat and allow pressure to release naturally.
Add the drained, cooked tomatillos, jalapeños, onion, and cold water to a food processor or blender. Blend until well combined. Add the cilantro and salt and pulse until combined. Chill the salsa before serving.

Tomatillo

Tomatillo is the small yellowish or green fruit of a Mexican ground-cherry. Surprisingly, it is not a variety of tomato.

ROASTED GARLIC SPREAD

Garlic is known for being pungent, but a lesser-known quality is that it may be able to help prevent heart disease and cancer.

Yields ¹⁄₂ cup

2 whole heads garlic

1 cup water

¹⁄₂ cup butter, softened, or vegan margarine such as Earth Balance

2 tablespoons fresh basil

2 tablespoons fresh oregano

¹⁄₂ teaspoon salt

Cut the tops off each head of garlic. Pour water into the pressure cooker, then add the steamer basket. Add the garlic. Lock the lid into place; bring to high pressure and maintain for 2 minutes. Remove from heat and allow pressure to quick-release.
Once the garlic has cooled, peel away the paper until you are left with only the cloves. In a small bowl, mash the cloves, then add the butter or margarine, basil, oregano, and salt. Refrigerate for 1 hour before serving.

STEAMED SPRING ROLLS

Serve with Spicy Peanut Sauce (see Chapter 2) or a sweet and sour dipping sauce.

Serves 12

1 cup cabbage, shredded

1 cup bamboo shoots, sliced

¹⁄₄ cup cilantro, chopped

2 cloves garlic, minced

5 shiitake mushrooms, sliced

2 carrots, grated

1 teaspoon soy sauce

1 teaspoon rice wine vinegar

12 spring roll wrappers

2 cups water

Combine the cabbage, bamboo shoots, cilantro, garlic, mushrooms, carrots, soy sauce, and rice wine vinegar in a medium bowl. Stir until just combined.
Place the spring roll wrappers on a flat surface.
Top each wrapper with an equal amount of the cabbage mixture, making a row down the center. Roll up the wrappers, tuck in the ends, and place side by side in the pressure cooker steamer basket.
Add water to the pressure cooker and lower in the steamer basket.
Lock the lid into place. Bring to high pressure; maintain pressure for 3 minutes. Quick-release the pressure, then remove the lid.

Spring Roll Wrappers

Spring roll wrappers are also known as rice paper because they are made from rice flour rolled into thin, translucent sheets. Before using you must briefly soak the papers in water so they become soft and pliable for rolling up the spring roll filling.

DHAL

Serve spread on toasted flatbread or as a vegetable dip.

Yields 2 cups

1 tablespoon olive oil

1 teaspoon unsalted butter or vegan margarine

1 small onion, peeled and diced

2 teaspoons fresh ginger, grated

1 serrano chili pepper, seeded and finely diced

1 clove garlic, peeled and minced

¹⁄₂ teaspoon garam masala

¹⁄₄ teaspoon ground turmeric

¹⁄₂ teaspoon dry mustard

1 cup dried yellow split peas

2 cups water

¹⁄₄ cup plain yogurt or sour cream or soy sour cream, such as Tofutti Sour Supreme

2 tablespoons fresh cilantro, minced

Add the oil and butter or margarine to the pressure cooker and bring to temperature over medium heat. Add the onion, ginger, and chili pepper; sauté for 3 minutes or until soft. Add the garlic, garam masala, turmeric, and dry mustard; sauté for an additional minute. Stir in the split peas. Pour in the water.
Lock on the lid. Bring the pressure cooker to high pressure; maintain for 8 minutes. Remove from heat and allow pressure to release naturally. Transfer the cooked split-pea mixture to a bowl; stir until cooled.
Add the yogurt or sour cream; whisk until smooth. Stir in the cilantro.

SWEET AND SOUR “MEATBALLS”

Worcestershire sauce typically contains anchovies, but some grocery store brands omit this ingredient, making it vegetarian.

Yields 12 “meatballs”

¹⁄₂ cup white sugar

2 tablespoons pineapple juice

¹⁄₃ cup white vinegar

²⁄₃ cup water

2 tablespoons soy sauce

2 tablespoons vegetarian Worcestershire sauce

1 tablespoon ketchup

2 tablespoons cornstarch

1 pound vegetarian ground beef, such as Gimme Lean Beef

¹⁄₂ onion, diced

1 clove garlic, minced

¹⁄₂ cup panko bread crumbs

In the pressure cooker, bring the sugar, pineapple juice, vinegar, water, soy sauce, Worcestershire sauce, ketchup, and cornstarch to a boil over high heat. Stir continuously until the mixture has thickened, then remove from heat.
In a large mixing bowl, combine the vegetarian ground beef, onion, garlic, and bread crumbs, and mix until well combined. (Using your hands is the easiest method.)
Roll the “beef” mixture into 12 meatballs; add them to the sauce in the pressure cooker.
Lock the lid into place. Bring to high pressure; maintain pressure for 5 minutes. Quick-release the pressure, then remove the lid. Serve warm.

BARBECUE “MEATBALLS”

Enjoy these “meatballs” as a two-bite snack or use them as the filling in a hearty sub.

Yields 12 “meatballs”

1 pound vegetarian ground beef, such as Gimme Lean Beef

¹⁄₂ onion, diced

1 clove garlic, minced

¹⁄₂ cup panko bread crumbs

1 (18-ounce) bottle barbecue sauce

In a large mixing bowl, combine the vegetarian ground beef, onion, garlic, and bread crumbs, and mix until well combined. (Using your hands is the easiest method.) Roll the “beef” mixture into 12 meatballs.
To a 4-quart slow cooker, add the “meatballs.”
Cover with barbecue sauce. Cover and cook over high heat for 1 hour.

VEGETABLE GADO-GADO

This appetizer of vegetables with a spicy peanut sauce is Indonesian in origin.

Serves 8

16 each: 2-bite carrot sticks, broccoli florets, trimmed green beans, batons of yellow bell pepper and/or yellow summer squash, and assorted other vegetables

¹⁄₂ cup smooth peanut butter

¹⁄₄ cup honey

¹⁄₄ teaspoon salt

¹⁄₈ teaspoon cayenne pepper

1 tablespoon lime juice

³⁄₄ cup (6 ounces) coconut milk

Blanch all the vegetables quickly in lightly salted boiling water; plunge immediately into ice-cold water to stop the cooking process. Drain and arrange in an attractive pattern on a serving platter.
Combine peanut butter, honey, salt, cayenne, and lemon juice in a food processor or mixing bowl; pulse or whisk together until smooth. Gradually work in coconut milk, until a saucy consistency is reached. Adjust consistency further, if desired, with hot water. Serve as a dipping sauce with blanched vegetables.

STUFFED MUSHROOMS

These mushrooms are best when served hot or warm. If you make them in advance be sure to heat them up before serving.

Serves 6

1 pound mushrooms (caps approximately 1¹⁄₂ across)

3 tablespoons butter

¹⁄₂ cup onion, finely chopped

³⁄₄ cup bread crumbs

¹⁄₂ teaspoon salt

Freshly ground black pepper to taste

1 teaspoon dried thyme

¹⁄₄ cup half-and-half

¹⁄₄ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Turn on oven broiler. Clean the mushrooms and gently pull the stem from each cap, setting the caps aside. Chop the mushroom stems and set aside. Heat butter in a skillet over medium heat. Add onion and cook for 2 minutes, until translucent. Add mushroom stems, and cook 2–3 minutes more. Stir in bread crumbs, salt, pepper, and thyme; cook 1 minute more. Remove from heat and stir in cream and grated cheese.
Using a small spoon, fill each mushroom cap with the mushroom mixture. Place the filled mushrooms on a baking sheet and put under the preheated oven broiler for 5–7 minutes, until the tops are browned and the caps have softened and become juicy. Sprinkle the tops with chopped parsley and serve hot or warm.

SWEET FENNEL WITH LEMON AND SHAVED PARMIGIANO

This simple but delicious snack typifies the essence of Italian cuisine: Use the best ingredients without overcomplicating them.

Serves 4

2 bulbs fresh fennel

¹⁄₂ fresh lemon

1 wedge (at least 4 long) Parmigiano-Reggiano cheese or Asiago cheese

1 tablespoon very high quality extra-virgin olive oil

Pinch of salt

Trim the stems and hair-like fronds from the fennel tops. Break the bulbs apart layer by layer, using your hands, to make long, bite-size pieces. Discard the core. Arrange the pieces pyramid-shape onto a small, attractive serving plate.
Squeeze the lemon over the fennel. Using a peeler, shave curls of cheese over the fennel, allowing them to fall where they may; make about 10 curls. Drizzle the olive oil over the plate, and sprinkle with salt. Serve at room temperature.

SWEET POTATO AND ROSEMARY PIZZA

Simple 4- or 5-ingredient pizzas like this one perfume every street corner in some parts of Rome. I based this variation on a savory potato and rosemary pie I fell in love with near the Pantheon, one of Rome’s ancient architectural wonders.

Serves 6

1 can store-bought pizza crust, or pizza dough of your choice

1¹⁄₂ tablespoons extra-virgin olive oil

1 large sweet potato, peeled

2 sprigs fresh rosemary, or 1 teaspoon dried rosemary leaves

Salt and freshly ground black pepper

Preheat oven to 400°F. Spread dough to ¹⁄₄ thickness on a doubled-up, lightly greased sheet pan. Brush on a light coating of olive oil.
Shred the sweet potato into a ¹⁄₄-thick layer over the pizza crust using the large-holed side of a box grater. Distribute rosemary leaves evenly on top of potato. Sprinkle remaining olive oil over the pizza, and season it with salt and pepper. Bake 20–25 minutes, until potato is cooked through and begins to brown.

TOMATO AND BLACK OLIVE BRUSCHETTA

This bruschetta will class up any meal!

Serves 8

4 slices Italian country bread, or other crusty rustic bread, about ¹⁄₂ thick

¹⁄₂ cup extra-virgin olive oil

2 cloves garlic, finely chopped

3 ripe tomatoes, roughly chopped

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

¹⁄₂ cup black olives (about 24), such as Gaeta, Kalamata, or black oil-cured, pitted

¹⁄₄ cup roughly chopped Italian parsley

Juice of 1 lemon

Heat a stovetop grill, barbecue grill, or broiler. Cut the bread slices in half. Combine the olive oil and garlic; brush the bread liberally with some of this garlic oil, using a pastry brush or your hands. Grill or broil until well toasted on both sides.
Toss chopped tomatoes with 1 tablespoon of garlic oil (make sure to get some pieces of garlic in there), salt, pepper, olives, and parsley. Season to taste with lemon juice. Top each piece of grilled bread with a small mound of tomato-olive mixture. Arrange neatly on a serving platter.

SPICY WHITE BEAN–CITRUS DIP

Tangy, spicy, unique, and easy to throw together, this stupendous dip is perfect for tortilla chips, fried plantains, raw vegetables, or as a spread in a burrito.

Serves 12

2 (15-ounce) cans white navy beans, drained and rinsed

¹⁄₄ cup sour cream

1 tablespoon orange juice concentrate

1 teaspoon chipotle purée or hot pepper sauce

1 teaspoon lime juice

Zest of 1 orange, grated

¹⁄₂ teaspoon salt

¹⁄₂ cup diced white onions

1 tablespoon chopped cilantro

Purée the beans, sour cream, orange juice concentrate, chipotle or hot pepper sauce, lime juice, orange zest, and salt in a food processor until smooth. Add onions and cilantro; mix with a rubber spatula until combined.

BLACK BEAN DIP

To give this dip a little kick, you can substitute canned jalapeño peppers for the mild green chilies or add 2 teaspoons of chipotle powder.

Serves 12

1 cup dried black beans

2 cups water

1 tablespoon olive oil

1 small onion, peeled and diced

3 cloves garlic, peeled and minced

1 (14¹⁄₂-ounce) can diced tomatoes

2 (4-ounce) cans mild green chilies, finely chopped

1 teaspoon chili powder

¹⁄₂ teaspoon dried oregano

¹⁄₄ cup fresh cilantro, finely chopped

Salt, to taste

1 cup Monterey jack cheese, grated, or vegan Monterey jack cheese, such as Follow Your Heart Monterey Jack Vegan Gourmet Cheese Alternative

Add the beans and water to a container; cover and let the beans soak 8 hours at room temperature.
Add the oil and the onion to the pressure cooker; sauté for 3 minutes or until the onion is soft. Add the garlic and sauté for 30 seconds.
Drain the beans and add them to the pressure cooker along with the tomatoes, chilies, chili powder, and oregano. Stir well. Lock the lid into place. Bring to high pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to release naturally for 10 minutes.
Quick-release any remaining pressure. Remove the lid. Transfer the cooked beans mixture to a food processor or blender. Add the cilantro and process until smooth. Taste for seasoning; add salt if desired.
Transfer the dip to a bowl. Stir in the cheese. Serve warm.

Other Bean Options

Bean dips are delicious when made with a variety of dried beans. To complement the flavors in this recipe, use black beans, pinto beans, or white beans. If you’re pressed for time, use canned beans instead of dried beans, but be sure to drain the liquid first.

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

Most supermarkets carry small frozen puff pastry hors d’oeuvre shells in the freezer section. They are great for quick homemade bites like these, which have a touch of refinement that store-bought frozen foods can’t.

Serves 8

24 pieces frozen puff pastry hors d’oeuvre shells

1 tablespoon unsalted butter

2 cups (about ¹⁄₂ pound) assorted wild mushrooms, such as morels, chanterelles, oysters, shiitakes, and/or domestic and cremini mushrooms

¹⁄₂ teaspoon salt

2 sprigs fresh rosemary, leaves picked and chopped

¹⁄₄ cup vegetable stock or water

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Freshly ground black pepper to taste

Squeeze of lemon

Bake puff pastry shells according to package directions. In a medium skillet over medium heat, melt the butter. Add the mushrooms and cook without stirring for 5 minutes, until a nice brown coating has developed. Add salt and rosemary; cook 3 minutes more. Add the stock and cornstarch; stir until thickened and bubbling. Remove from heat; adjust seasoning with black pepper, a few drops of lemon, and salt to taste.
Spoon ¹⁄₂ teaspoon of mushroom ragout into each shell. Serve piping hot.

Fungus Among Us

The term “wild mushrooms” has come to mean not just foraged fungus, but also a host of “exotic” mushrooms that are cultivated on mushroom farms just like the familiar white button mushrooms. While not as intensely flavorful as their truly wild cousins, they are much cleaner, more uniform, and of higher consistent freshness.

SALSA FRESCA (PICO DE GALLO)

Serve with chips, with a cheese omelet, or as a sauce with other Mexican foods.

Serves 8

4 medium tomatoes, seeded and diced fine (about 1¹⁄₂ cups)

1 small white onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

1 tablespoon puréed chipotle in adobo (optional)

¹⁄₂ teaspoon salt

2 teaspoons lime juice

¹⁄₄ cup chopped cilantro

In a blender or food processor, purée ¹⁄₃ of the tomatoes. Combine with remaining tomatoes, onion, jalapeño, chipotle, salt, lime juice, and cilantro. Best if used within 2 days.

CAJUN PEANUTS

Use “green” raw peanuts, not cooked or dried nuts.

Serves 16

2 pounds raw peanuts

12 cups water

¹⁄₃ cup salt

1 (3-ounce) package crab boil

Rinse the peanuts under cold water, then place in a 6-quart slow cooker.
Add the water, salt, and crab boil; cover and cook on high for 7 hours.

CINNAMON AND SUGAR PEANUTS

This is a festive treat that can be packaged in cellophane bags and given as party favors or gifts.

Yields 12 ounces

12 ounces unsalted, roasted peanuts

¹⁄₂ tablespoon ground cinnamon

¹⁄₃ cup sugar

1 tablespoon melted butter or vegan margarine

In a 4-quart slow cooker, place the peanuts.
Add the cinnamon and sugar and drizzle with butter or margarine. Stir.
Cook on low, uncovered, for 2–3 hours, stirring occasionally.
Spread the peanut mixture onto a cookie sheet or parchment paper and cool until dry.

BOILED PEANUTS

Use “green” raw peanuts, not cooked or dried nuts.

Serves 16

2 pounds raw peanuts

12 cups water

¹⁄₃ cup salt

Rinse the peanuts under cold water, then place in the pressure cooker. Add the water and salt.
Lock the lid in place; bring to 10 pounds of pressure, or a medium setting, and cook for 45 minutes. Remove from heat and allow pressure to release naturally.
Let the peanuts cool in the water, then drain.

Cajun Peanuts

Add a little flavor to plain boiled peanuts by adding Cajun seasoning to the water when boiling. Try a preblended seasoning or make your own by combining red pepper, black pepper, cayenne pepper, garlic powder, and salt.

SPICED PECANS

These pecans are great if you like a little spice in your life.

Yields 3 cups

1 ounce (2 tablespoons) unsalted butter

1 pound whole, shelled pecans

2 tablespoons light soy sauce

1 tablespoon hoisin sauce

A few drops of hot pepper sauce

Heat oven to 325°F. Melt butter in a large skillet. Add nuts; cook, tossing occasionally, until nuts are well coated. Add soy sauce, hoisin sauce, and hot pepper sauce; cook 1 minute more. Stir to coat thoroughly.
Spread nuts into a single layer on a baking sheet. Bake until all liquid is absorbed and nuts begin to brown. Remove from oven. Cool before serving.

CHEESE SOUFFLÉ

This virtually foolproof soufflé can be prepared in advance and kept in the refrigerator for up to an hour before baking, making it perfect for when guests come over. Serve it with a simple salad such as Mixed Baby Greens with Balsamic Vinaigrette (see Chapter 3).

Serves 6

¹⁄₂ cup unsalted butter

¹⁄₂ cup flour

¹⁄₂ teaspoon table salt

¹⁄₂ teaspoon paprika

Dash of cayenne or pepper sauce

2 cups milk

¹⁄₂ pound sharp Cheddar cheese, diced

8 large eggs, separated

Heat oven to 475°F. Butter a 10 soufflé dish and coat the inside with flour. Melt ¹⁄₂ cup butter in a double boiler or a steel bowl set over a pot of simmering water. Add the flour, salt, paprika, and cayenne or pepper sauce; mix well. Gradually stir in the milk with a stiff whisk or wooden spoon. Cook, stirring constantly, until the mixture has become very thick. Stir in the cheese, and continue stirring until all cheese is melted. Remove from heat.
Beat the yolks until they are lemon-colored, then gradually stir them into the cheese sauce. In a very clean bowl, whip the egg whites until they are stiff, but not dry. Gently fold them into the cheese sauce, and then pour this batter into the soufflé dish. At this point, the soufflé may be covered and refrigerated for up to 1 hour, or baked right away.
Bake at 475°F for 10 minutes. Reduce heat to 400°F, and bake for 25 minutes more. Serve immediately.

ARTICHOKE AND CHEESE SQUARES

These rich vegetable cakes are easy-to-serve, attractive savories that can be made up to 3 days ahead.

Serves 8

1 (12-ounce) jar marinated artichoke hearts, drained, liquid reserved

1 small onion, finely chopped

2 cloves garlic, finely minced

4 whole eggs, beaten

2 tablespoons flour

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon each of pepper, oregano, and Tabasco sauce

8 ounces shredded Monterey jack cheese

2 tablespoons chopped parsley

Chop artichokes and set aside. Heat the marinade liquid in a medium skillet, and sauté the onion and garlic in it until translucent, about 5 minutes.
In a mixing bowl, combine eggs, flour, salt, pepper, oregano, and Tabasco. Thoroughly mix in cheese, parsley, artichokes, and onion mixture.
Turn into a 7 × 11 baking dish. Bake at 325°F for 30 minutes, until set. Cool to room temperature. Cut into squares and serve room temperature, or reheat at 325°F for 10 minutes.

TWO CHEESE STRATA

This savory bread pudding is the right choice for a dinner party or luncheon, since the assembled casserole has to rest overnight before baking anyway. Just pop it in the oven to bake an hour before the guests arrive.

Serves 6

Unsalted butter

4 large eggs

2 cups milk

1 teaspoon Dijon mustard

1 teaspoon salt

9–10 slices white bread, torn into bite-size pieces

8 ounces Gruyère, Havarti, or Emmentaler (Swiss) cheese, shredded

8 ounces ricotta, drained in a cheesecloth for 1 hour

¹⁄₄ cup sun-dried tomatoes, roughly chopped

¹⁄₂ cup fresh basil leaves, torn into small pieces

Hot pepper sauce

Liberally butter an 8 × 11 baking dish. Whisk together the eggs, milk, mustard, and salt. Make a layer in the baking dish with ¹⁄₃ of the bread. Pour on ¹⁄₃ of the egg mixture. Distribute ¹⁄₃ of the shredded cheese, ¹⁄₂ of the ricotta, ¹⁄₂ of the dried tomatoes, and ¹⁄₂ of the basil into the dish. Season with a few dashes of hot pepper sauce. Repeat for a second layer, finishing with a layer of bread topped with shredded cheese. Cover with plastic wrap, and refrigerate for at least several hours, or overnight.
Heat oven to 325°F. Bake the strata for 1 hour, until a toothpick inserted in the center comes out clean and the top is lightly browned. Rest at room temperature for 10 minutes before cutting into portions.

FRICOS (CHEESE CRISPS)

Lacy, cooked wafers of cheese make exquisite garnishes for salads, accompaniments to soups or sandwiches, and handy snack foods. Their Northern Italian origins usually dictate that they be made with Parmigiano-Reggiano, but they’re equally good made with Asiago, Cheddar, or provolone.

Serves 4

1 cup finely shredded Parmigiano-Reggiano or other cheese

Heat a nonstick skillet over medium heat. Sprinkle 1 tablespoon of cheese into a small mound on the pan. Cook until the bottom is nicely browned, then transfer to drain on paper towels. They are soft and oozy, and require a little practice to handle them properly, so have a little extra cheese ready in case the first few are “less than perfect.”

CHAPTER 4HORS D’OEUVRES AND SNACKS

RANCHEROS SALSA

Yields 4 cups

ARTICHOKE DIP

Serves 8

CHEESE FONDUE

Serves 6

CHINESE SOY SAUCE EGGS

Serves 4

VEGAN SPINACH AND ARTICHOKE DIP

Yields 4 cups

Serving Options

POTATO PAKORAS (FRITTERS)

Serves 8

CRUDITÉS WITH THREE DIPS

Serves 8

CURRY DIP

Yields 21⁄2 cups

WATERCRESS DIP

Yields 11⁄2 cups

BABA GHANOUSH

Serves 4

SLOW COOKER BABA GHANOUSH

Yields 11⁄2 cups

STUFFED GRAPE LEAVES

Serves 16

Dolmades

CHICKPEA-PARSLEY-DILL DIP

Yields 2 cups

JALAPEÑO CHEESE DIP

Serves 12

CHILI-CHEESE DIP

Serves 12

Vegetarian Chili

BROCCOLI DIP

Serves 15

How to Steam Vegetables

FRIJOLE DIP

Serves 12

CARAMELIZED ONION DIP

Yields 1 quart (32 servings)

MIXED VEGGIE DIP

Serves 20

SUMMER FRUIT DIP

Serves 20

SUN-DRIED TOMATO PESTO DIP

Serves 20

How to Toast Pine Nuts

EGGPLANT CAVIAR

Serves 4

TEXAS CAVIAR

Yields 5 cups

FRIED GREEN TOMATO BRUSCHETTA

Serves 4

GUACAMOLE

Serves 8

HUMMUS

Yields 2 cups

Kosher Salt: The Chefs’ Seasoning

ZESTY LEMON HUMMUS

Serves 20

MANCHEGO-POTATO TACOS WITH PICKLED JALAPEÑOS

Serves 8

MINI LENTIL-SCALLION PANCAKES WITH CUMIN CREAM

Serves 8

MINI GOAT CHEESE PIZZAS

Serves 8

SPICY BUFFALO STRIPS

Serves 6

Serving Strips

TERIYAKI “CHICKEN” STRIPS

Serves 6

TOMATILLO SALSA

Serves 8

Tomatillo

ROASTED GARLIC SPREAD

Yields 1⁄2 cup

STEAMED SPRING ROLLS

Serves 12

Spring Roll Wrappers

CHAPTER 4
HORS D’OEUVRES AND SNACKS

Yields 2¹⁄₂ cups

Yields 1¹⁄₂ cups

Yields 1¹⁄₂ cups

Yields ¹⁄₂ cup