Hummus

4 cups chick peas (2 1/2 cans), drained
1/2 cup tahini
1/3 cup warm water
1/3 cup olive oil
2 lemon juice (start with 1 lemon and add additional to taste), or 3
4 or more garlic cloves
1 1/2 teaspoons salt
2 teaspoons ground cumin seed
pepper, to taste




1. Put in garlic in a bowl of food processor and process until chopped.


2. Combine chick-peas, tahini, warm water, olive oil and juice of 1 lemon in the bowl of the food processor. Process until smooth and creamy, pausing once or twice to scrape down the sides of the bowl with a spatula.


3. Add garlic, ground cumin seed, salt and pepper. Process to blend. Add more lemon juice to taste.



Source: Silver Palate Cookbook by Julee Rosso and Sheila Lukins

Baked Shrimp with Spinach and Feta

1 1/2 pounds spinach, washed well (I use baby spinach)
1/2 cup shallot, chopped
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons kalamata olives, chopped
3/4 teaspoon dried oregano
1 cup feta cheese (about 6 ounces), crumbled
1 tablespoon fresh lemon juice
2 pounds large shrimp






1. Preheat oven to 450 degrees and lightly oil a 13 by 9 inch baking dish.



2. In a large saucepan cook spinach with water clinging to its leaves, covered, over moderate heat 1 minute, or until wilted, and drain well. Squeeze spinach to remove most of water and chop coarsely. In a skillet cook shallot in oil over moderate heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Remove skillet from heat and stir in spinach, olives, oregano, feta, and lemon juice, combining well. spread shrimp in prepared dish and top with spinach mixture. Shrimp and topping may be made up to this point, 2 hours ahead and chilled, covered. Bake shrimp in middle of oven 8 to 10 minutes, or until just cooked through.






Servings: 6 (no extra)
Preparation Time: 1 hour



Source: Gourmet Weekend

Spicy Cold Cucumber Soup with Yogurt

3 medium cucumbers, 1 1/2 pounds
2 jalapeno chile peppers, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped and crushed to a paste
2 tablespoons cilantro leaves, whole, chopped
1 tablespoon olive oil
1 1/2 teaspoons salt
2 cups yogurt, 1 tablespoon reserved
1 cup cold water, to 1 1/2 cups
chopped chives


1. Peel the cucumbers, slice them lengthwise, and remove the seeds with a spoon. Chop the cucumbers by hand or in a food processor using the pulse mechanism. They should be finely chopped, but don't overdo it and puree them.

2. Combine the chopped cucumbers, chiles, onion, and garlic in a mixing bowl. Sprinkle the cilantro leaves with the olive oil and chop them finely; you should end up with about 2 tablespoons. Add the chopped leaves to the soup along with the salt and yogurt. Stir the soup throughly. Thin the soup with the cold water until it has the desired consistency.

3. Chill the soup for at least an hour and serve it in cold bowls. Dollop the reserved yogurt on each serving. Sprinkle the yogurt with chives.

Note: I like to saute shrimp in some olive oil (1 to 2 tablespoons) and cumin (about 2 teaspoons) to add to the soup as a garnish. I usually do 3 or 4 shrimp for each serving.

Servings: 6

Source: Splendid Soups, James Peterson

Shrimp with Fennel

This is a recipe I started making a few years ago because it was quick and easy and great for one or two people. It's great during the warm weather - very light but satisfying.

1 tablespoon olive oil
3 1/2 cups fennel bulb (about 3/4 pound), thinly sliced
1/4 sea salt
1/8 teaspoon freshly ground pepper
4 garlic cloves, thinly chopped
1 bay leaf
1/2 teaspoon crushed red pepper
3/4 pound large shrimp, peeled and deveined
2 tablespoons lime juice


1. Heat oil in a large nonstick skillet over medium-high heat.


2. Add sliced fennel, salt, freshly ground black pepper, garlic, and bay leaf, cook 5 minutes or until fennel is crisp-tender, stirring occasionally.


3. Add red pepper and shrimp; cook 3 minutes (took longer on my stove in CT) or until shrimp are done, stirring occasionally.


4. Stir in lime juice. Serve with lime wedges, if desired.



Source: Cooking Light Magazine


According to Cooking Light:
Calories: 154 (30% from fat)

Mother's Day Feast

One of our favorite things to serve for a festive occasion is lobster, so if you’re trying to think of something special to cook for your mother this year try this slightly different approach to boiled lobster. We particularly like this recipe because you can serve the lobster with the spicy broth cutting out all those butter calories! It’s also a nice dinner for a mid-Spring evening – it reminds you summer will soon be here! As it happens, right now we can find lobster here for $5.99 a pound.

To round out the meal, I usually serve a Caesar Salad and roasted potatoes with this. Of course, if there is good, fresh corn available I'd serve that instead of potatoes.

Enjoy!

Spicy Boiled Lobster

2 tablespoons sea salt
2 tablespoons coriander seeds
1 tablespoon cayenne
1 tablespoon crushed red pepper flakes
20 black peppercorns
3 bay leaves
4 live Maine lobsters, about 1 1/2 pounds each

1. Bring a large pot of water to a boil (the recipe doesn't say how much water, we use enough so that the lobsters are fully submerged). Add the salt, coriander seeds, cayenne, red pepper flakes, peppercorns, and bay leaves.



2. Lower the lobsters carefully into the pot of boiling water. Return to a boil and cook for 6 minutes. Transfer the lobsters to a large bowl, and pour 6 cups of the cooking liquid over them. Or, put one lobster on each plate and serve a small bowl of broth to each person - this is the method we use. Allow to cool slightly before serving.
   
   

Source: Great Good Food, Julee Rosso

What to do with leftover Bananas

Dallas and I love bananas with our cereal, but it never seems we are able to eat them all before they start turning brown. So, we have a lot of banana bread in our home and friends often get loaves of banana bread when we visit! I've been making some version of this recipe since the mid-70s. Originally I started with the basic Fannie Farmer recipe which has evolved over the years. Hope you enjoy!

Banana Bread

Ingredients

3 ripe bananas, well mashed
2 eggs, well beaten
2 cups flour
1 teaspoon salt
1 teaspoon baking soda

1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon cardamom
1/2 cup coarsely chopped walnuts or pecans (optional)

Directions

1. Preheat oven to 350. Grease a loaf pan (I use Pam).
2. Mix the bananas and eggs together in a large bowl.
3. Stir in the flour, sugar, salt, and baking soda. Add the walnuts and mix.
4. Put the batter in the pan and bake for 1 hour.
5. Remove bread from pan let cool on a rack.

Note: I use 3 small loaf pans in which case they bake for 40 to 45 minutes.

What to Serve with Dinner

One of Dallas and my favorite vegetables is broccoli rabe and is the vegetable pictured with the flank steak. I probably make it at least once a week either as a standalone vegetable or incorporated into another dish.



Broccoli Rabe

2 tablespoons extra virgin olive oil
1 bunch broccoli rabe, coarsely chopped to about 1 inch pieces
1 tablespoon garlic, finely minced
1/2 teaspoon red pepper flakes
12 kalamata olives, sliced
1/2 cup chicken broth
1 tablespoon butter , to finish
1/8 cup Parmigiano-Reggiano cheese


1. Prepare the ingredients -- Wash and then chop the broccoli rabe into about 1 inch pieces and finely mince the garlic.

2. Heat extra virgin olive oil in a large skillet - add the chopped broccoli rabe and saute for about 2 minutes. Add the minced garlic and red hot pepper flakes. Continue to saute for another 2 to 3 minutes. Add the chicken broth and cook for 10 to 15 minutes or until the broccoli rabe is tender. If the broccoli rabe gets too dry add additional chicken broth.

3. Add the kalamata olives and butter. As soon as the the butter is melted add the Parmigiano-Reggiano cheese and stir until it melts into the broccoli rabe.


Servings: 4
Notes: Tip: You can use pitted Kalamata Olives for the recipe.

Time for an Old Standard

Sorry to be so slow in posting a new recipe - I'll try to post more frequently! Today's recipe is extremely simple and one of my favorites. I've been making this since I first moved to New York into my own apartment. You can prepare this on the spur of the moment, since it only needs to marinade a minimum of 20 minutes, of course longer is better, and then you simply broil it in the oven! Usually I serve this with a simple salad and some kind of potatoes - a gratin works nicely, but a simple baked potato is equally good!

Enjoy this on a night when you're rushed but want to sit down and ejoy a relaxed, elegant dinner!Pam

Julia Child's Flank Steak


The Marinade


3 tablespoons scallions or shallots, minced
1 tablespoon garlic, minced
1 1/2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon thyme
tabasco sauce, or pepper
juice of one half lemon
2 pounds flank steak




1. Mix the ingredients in a bowl to create a marinade.


2. Lay the flank steak flat in the bottom of your broiling pan and spread on half the marinade. Turn the steak and spread with the rest of the marinade. Cover with waxed paper, and leave for at least 20 minutes, or refrigerate for several hours or a day or two.


3. Broil the steak to medium rare - time will vary depending check after 6 minutes - turn after first 3 minutes. You can grill this if you prefer.





Source:
The French Chef Cookbook, Julia Child

Spring is in the Air

Roast Fresh Ham with Olives and Almonds

Fresh Ham
1/2 Fresh Ham (shank end) - about 9 pounds
12 cloves garlic, unpeeled

Olive and Almond Sauce
11/4 cups chicken stock
1 1/2 cups unpitted green french olives - (reserve 1/4 cup of the brine)
1 cup slivered blanched almonds
6 cardamom pods (use seeds and pods), bruised
2 teaspoons ground dried lemon grass (or 2 tablespoons fresh)
1 teaspoon ground cumin
3 tablespoons lemon juice
freshly ground pepper
salt to taste

1. Heat oven to 400 degrees



2. With a sharp knife, diagonally score the skin of the ham at one inch intervals. Cut only halfway through the fat; do not penetrate the meat. Place the garlic cloves in the center of the roasting pan. Set the ham on top of the garlic cloves. Roast, basting with pan juices occasionally, about 3 1/2 hours, or until the center of the thickest part of the roast reaches 165 to 170 degrees.



3. Sauce: Tilt the roasting pan so the juices run to one corner. With a large spoon, skim off and discard the fat. Place the pan with the juices over medium heat and add the chicken stock. Bring to a boil, scraping the sides and bottom of the pan with a wooden spoon. Cook until the liquid reduces by half. Add olives, almonds, reserved olive brine, cardamom seeds and pods, lemon grass, and cumin. Simmer 1 to 2 minutes. Add lemon juice and a generous amount of pepper and salt.



4. Slice the ham against the grain into thin slices.

Paella

I almost always serve Paella with a Ceaser Salad and fresh garlic bread. They're both simple to make and big crowd pleasers. The picture is from Dallas and my Rehearsal Dinner. The Paella is garnished with clams but the extras were served in a separate bowl.

1 pound shrimp, shelled
1 dozen or more small clams, steamed
1 1/4 pounds mussels (about 24), steamed
12 chicken thighs without skin (note: can use boneless chicken breasts but they have a tendency dry out )
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 peppercorns
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 cup olive oil
1 cup dry white wine
1/2 pound ham, sliced into 2 inch strips
6 fresh chorizo, cooked and sliced
1 large onion, peeled and chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/2 teaspoon ground coriander
3 tablespoons tomato sauce
2 1/2 cups white rice
4 cups boiling water
1 teaspoon saffron
1 4-ounce jar pimentos

1. Create marinade for the chicken -- mix olive oil, wine, minced garlic, peppercorns, salt, 3 tablespoons diced onion, basil, thyme and oregano. Hold extra onion for later. Whisk together. Add the chicken turn each piece so it is covered with the marinade. Marinade in the refrigerator at least two hours but the longer the better. Can leave overnight.


2. Prepare all the other ingredients -- chop peppers, onion, cut ham into strips, cook sausage and slice.


3. Steam the mussels and clams - you can use a combination of clams and mussels or just one of them. I allow at least 4 shellfish per person. Some people add lobster, but I feel it gets lost with all the other great things that in the Paella.


4. Make a large, hot charcoal fire. Heat enough of the marinade to cover the bottom of the paella pan (can buy these at Sur La Table and other cooking stores). Add the chicken and brown for about 10 minutes. Add the ham, sausage, onion, peppers, coriander and cook for 10 minutes. Add the tomato sauce and rice and cook for 5 minutes. Add the boiling water, mix well and fairly continuously so the mixture doesn't burn, until all the liquid is absorbed -- about 20 minutes. Add the shrimp about 5 minutes before the rice is done so it doesn't overcook.
5. Add the pimentos and stir in to warm.


6. Garnish with steamed mussels and clams.

Servings: 6

Notes:

• You can add or substitute different shellfish in this recipe. I like to vary the sausages from time to time - any kind of sausage will work, so use whatever you like best - hot Italian sausage, chorizo or andouille -- whatever suits your taste. The same is true for the peppers -- green work just fine, but the red and orange add color. It's also fun to use different types of ham - tasso is a fun alternative.


• You can buy Paella pans at Sur La Table and other cooking stores.

Source: Adapted from "The Original New York Times Cookbook"
Copyright: 1961

Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette

The first recipe I'd like to share, I discovered in the recent issue of "Eating Well" magazine. It was quick and easy to make. The first night we had this as a side salad with a simple chicken dish. Then I had it for lunch as a stand alone salad and it was satisfing and delicious.

Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
From EatingWell Magazine March/April 2009

This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing out the spicy notes of the arugula.

Vinaigrette

1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/2 cup red-wine vinegar
1/4 cup Dijon mustard
4 small cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper to taste

Salad

1 1/4 cups vegetable broth or water
1 cup whole-wheat couscous
2 1/2 cups water
1 cup French green lentils or brown lentils, rinsed
4 cups arugula, any tough stems removed, or mixed salad greens
1 small cucumber, peeled, seeded and diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese

1. To prepare vinaigrette: Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.

2. To prepare salad: Bring 1 1/4 cups broth (or water) to a boil in a small saucepan. Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, about 5 minutes.

3. Combine 2 1/2 cups water and lentils in another saucepan. Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25 minutes. (Green lentils will be done sooner than brown lentils.) Be careful not to overcook the lentils or they will fall apart in the salad. Drain any excess water and let cool for about 10 minutes.

4. If arugula leaves are large, tear into bite-size pieces. Toss arugula (or greens) with 1/4 cup of the vinaigrette in a large bowl, then divide among 4 large plates. In the same bowl, toss the couscous and lentils with another 1/4 cup vinaigrette; divide the mixture among the plates. Top each salad with cucumber, tomatoes and feta and drizzle each with 1 tablespoon vinaigrette. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 1 week.)

MAKE AHEAD TIP: Cover and refrigerate the vinaigrette (Step 1) for up to 1 week.

SERVINGS: 4 servings, about 2 cups each

ACTIVE TIME: 30 minutes TOTAL TIME: 50 minutes

NUTRITION INFORMATION: Per serving: 549 calories; 18 g fat (5 g sat, 10 g mono); 17 mg cholesterol; 79 g carbohydrate; 22 g protein; 15 g fiber; 579 mg sodium; 630 mg potassium. Nutrition bonus: Vitamin A & Vitamin C (25% daily value), Iron (20% dv), Potassium (18% dv), Calcium (17% dv). 4 Carbohydrate Servings Exchanges: 5 starch, 2 vegetable, 1/2 medium fat meat, 3 fat