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Roasted Garlic and Potato Dip Recipe
Roast garlic is sweet and soft and most important, mellow. It won't overpower most dishes like this skordalia inspired dip made with potatoes, extra virgin olive oil, lemon juice and roast garlic, instead of raw. Not only is this dip good for Passover, it's vegetarian (vegan if you use vegan mayo) and gluten free! That is if you use a gluten free mayonnaise, which adds additional creaminess to the dip.
I have been experimenting with "roasting" garlic in the microwave oven, but whatever technique you want to use is fine. The main thing is not to overcook it. It should be soft and creamy but not too darkly caramelized. I use 3-4 cloves, but feel free to use as much as you like. Serve it with fresh vegetables for dipping.
Roasted Garlic and Potato Dip
1 russet potato
4 cloves roasted garlic (use any method you like)
1/4 cup extra virgin olive oil
3 Tablespoons mayonnaise
1 teaspoon freshly squeezed lemon juice
Water
Salt
Bake or microwave the potato until thoroughly cooked. You are not going to use the skin so however you prefer to cook it is fine. When cool enough to handle, slice open and scoop the potato out of the skin. Place the potato in a bowl with the garlic cloves and mash. Mix in the olive oil, mayonnaise and lemon juice. Add enough water to make a thick dip. Season to taste with salt.
Enjoy!
Beet Almond Dip Recipe
I'm in the midst of creating 101 recipes for a new cookbook (it was announced March 3rd). As a result, I haven't been cooking anything other than recipes for the book. But Passover is coming up and I've been asked to bring appetizers to the seder dinner. Appetizers for Passover are a bit tricky. If the meal is meat, which is typical, then you can't use any dairy. In addition you can't use legumes, seeds and most grains. So that means things like hummus and baba ghahoush are out so are cheeses and dairy based dips. What's left? Vegetables and nuts. Also eggs and meat (chopped liver is typical).
Recently I received some samples of Melissa's Organic Baby Beets, peeled and steamed and ready to eat. These cooked beets are great for salads but I decided to try use them to make a dip. Instead of tahini, I used blanched almonds. Beets and almonds are really nice together. But they are both sweet, so I added ginger and lemon to cut the sweetness. It also needs plenty of salt.
You can serve this dip with chips or fresh vegetables. It's creamy and smooth and even though I felt like I was cheating on my Vitamix, I did test it in my ancient Cuisinart food processor and got great results. I am thinking about making another dip using roasted carrots and almonds. What do you think?
Beet Almond Dip
Ingredients
1/4 cup blanched almonds
2 Tablespoons water
1 cup sliced cooked beets
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon extra virgin olive oil
1/8 teaspoon ground ginger
Salt
Instructions
Process the almonds and water in the food processor for a minute or so, until white and creamy but not completely smooth. Add the beets and process, scraping down the sides from time to time. Finally add the lemon juice and olive oil and ginger. Season to taste with salt.
Enjoy!
Disclaimer: My thanks to Melissa's for providing me with the beets
Passover Spinach Ricotta Gnudi
Spinach ricotta gnudi, made with no wheat flour, are my latest recipe, just in time for Passover. This week marks the beginning of the Jewish holiday celebrating the Israelites liberation from Egypt and also Spring, rebirth, renewal, freedom, belonging, ...you get the picture. Since the Israelites had to flee their oppressors quickly they didn't have time to allow bread to rise, so the story goes. To commemorate that time, during Passover Jews eat foods made with matzo meal or matzo cake meal, but not with regular flour. Most other non-wheat flours are also not allowed.
Gnudi are a little larger and plumper than gnocchi but somewhat similar. Some people think of them as "ravioli without the pasta." This recipe is very easy because you use one of those "blocks" of frozen spinach. The secret is getting as much water as possible out of the spinach. You want the dough to be very stiff. Rolling the dumplings in potato starch also helps keep them from falling apart in the water when you boil them. Since I used potato starch instead of flour, these gnudi are also gluten free. I adapted my recipe from the Weelicious recipe for Spinach Gnocchi.
Gnudi are a little larger and plumper than gnocchi but somewhat similar. Some people think of them as "ravioli without the pasta." This recipe is very easy because you use one of those "blocks" of frozen spinach. The secret is getting as much water as possible out of the spinach. You want the dough to be very stiff. Rolling the dumplings in potato starch also helps keep them from falling apart in the water when you boil them. Since I used potato starch instead of flour, these gnudi are also gluten free. I adapted my recipe from the Weelicious recipe for Spinach Gnocchi.
The dumplings are primarily made from ricotta and parmesan cheese, so they are very rich. I like them served simply with brown butter and sage, but you could also serve them with tomato sauce if you prefer, but do cook them in butter before adding sauce. When you brown them they get slightly crisp on the outside, without browning they can seem a little gummy.
Passover Spinach Ricotta Dumplings
Serves 4, makes about 35 small dumplings
Ingredients
10 ounces frozen chopped spinach
1 cup skim milk ricotta cheese
2/3 cup parmesan cheese
1 egg yolk
Pinch fresh grated nutmeg
5 Tablespoons potato starch, divided
1/4 cup unsalted butter
12 fresh sage leaves
3-4 Tablespoons parmesan cheese
Instructions
Cook the spinach according to instructions, let cool then squeeze all the water out of it as possible using your hands and a colander.
Combine the spinach, ricotta, parmesan cheese, egg yolk, nutmeg and 2 tablespoons potato starch in a medium bowl. Mix until all ingredients are fully incorporated. Use a teaspoon to portion lumps of dough, and roll into balls. Place on a rimmed sheet pan. When all dough is rolled, dust the dumplings with the remaining 3 tablespoons of potato starch and roll them until they are coated on all sides.
Boil a pot of water and add a pinch of salt. Gently place the dumplings in the water and simmer them until they rise to the surface, about 3-4 minutes. Remove with a slotted spoon, and place on a plate.
Heat a skillet over medium heat, add the butter. When the butter is melted, add the sage leaves and the drained dumpling. Cook, rolling to brown lightly. Sprinkle with parmesan cheese before serving.
Quinoa Salad with Feta and Dill Recipe
I've very excited to announce I will be doing a cooking demo during Macy's Flower Show in San Francisco on March 30th at 2 pm. I'll be sharing some recipes for jazzing up your sack lunch. So skip the sandwiches! This fresh and hearty salad is healthy and inexpensive to make and might make your co-workers jealous. Better bring some to share!
Quinoa is kind of like a blank canvas, it doesn't have much flavor or texture. It has protein but to be satisfying I think you need more variety. A little bit of feta and chickpeas add more protein and creamy textures. Originally I was trying to make a Greek inspired salad, but I didn't want to add salty olives and I found it was a little bland. Fresh dill and lemon really add some zest to it. I also used English cucumbers which are available all year round.
I do have a few tips for making this salad, for one, always remember to rinse quinoa before you cook it. It is very bitter otherwise. Also I use less water than the package suggests, I find 1 and 1/2 cups of liquid is plenty for 1 cup of quinoa. Finally serve this salad at room temperature. It keeps well in the refrigerator but doesn't taste quite as delicious when it's chilled so just take it out a half an hour or so before serving it.
Quinoa Salad with Feta and Dill
Makes 4 servings
Ingredients
1 cup quinoa
1 cup canned chickpeas, rinsed
1 cup English cucumber, diced
1 cup feta, crumbled
3 Tablespoons chopped fresh dill
1/3 cup green onions, minced
3-4 Tablespoons fresh lemon juice
Freshly ground pepper to taste
Instructions
Rinse the quinoa under cold water then cook according to package instructions. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
In a large bowl, combine quinoa, chickpeas, cucumber, feta, dill, green onions and lemon juice. Add plenty of fresh ground pepper then taste for seasoning. Serve at room temperature. Keeps for up to 3 days in the refrigerator
Enjoy!
Quinoa Salad with Feta and Dill
Makes 4 servings
Ingredients
1 cup quinoa
1 cup canned chickpeas, rinsed
1 cup English cucumber, diced
1 cup feta, crumbled
3 Tablespoons chopped fresh dill
1/3 cup green onions, minced
3-4 Tablespoons fresh lemon juice
Freshly ground pepper to taste
Instructions
Rinse the quinoa under cold water then cook according to package instructions. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
In a large bowl, combine quinoa, chickpeas, cucumber, feta, dill, green onions and lemon juice. Add plenty of fresh ground pepper then taste for seasoning. Serve at room temperature. Keeps for up to 3 days in the refrigerator
Enjoy!
Easy Almond Cookies Recipe
I was recently sent some almonds from the Almond Board and I was looking for a good way to use them. There are lots of similar recipes to this one, but the comments on Epicurious led me to make a crucial change in the recipe. I cut the sugar in half. I also made slightly larger cookies than the recipe calls for and skipped dusting them in confectioners sugar. It might seem odd to add almond extract to almond cookies, but without it they can be a little bland. Because they are such dense little bites, they won't crumble making them good for travel or shipping. They are gluten free and have no added oil or butter.
While no one eats cookies for health purposes, these are pretty healthy. Lots of research has been done on almonds and they are a true nutritional powerhouse very high in manganese, vitamin E and magnesium and eating them lowers cholesterol and reduces the risk of heart attack. So eat them in good health!
Easy Almond Cookies
Makes 14 cookies, but recipe can easily be multiplied
adapted from a recipe published in Gourmet magazine, 1997
Ingredients
1 cup blanched almonds, whole or slivered
1/3 cup sugar
Pinch salt
1 egg white
1/4 teaspoon almond extract
14 whole almonds
Instructions
Preheat oven to 350 degrees. In a food processor combine the almonds, sugar and salt. Process until very finely ground. Add the egg white and almond extract and pulse until the dough comes together. Roll the dough into 14 evenly sized balls, and place on a parchment lined cookie sheet. Press one almond into the center of each cookie, pressing down slightly.
Bake for 10 minutes or until just starting to show a hint of gold. Let cookies cool on the pan, then transfer to an airtight container.
Enjoy!
Hot Chocolate Cookies Recipe
I made François Payard Flourless Chocolate-Walnut Cookies twice during Passover this year and they were gobbled up so quickly that I didn't even get to snap a photo. After following the recipe closely, I decided to put my own twist on it. The cookies are mostly powdered sugar, cocoa powder and egg whites. They are crisp and crackly on the outside but moist and fudgy, almost like brownies on the inside. But perhaps not surprisingly, they are a bit sweet.
To temper the sweetness I added Tabasco and cacao nibs. The Tabasco gives just a hint of heat in the background. You'll barely notice it, but it definitely takes these cookies to the next level. While the toasted walnuts add crunch and a contrasting bitterness, unsweetened cacao nibs help to balance the sweetness even more. Though I wouldn't call these cookies spicy, they do remind me of hot chocolate. The original recipes calls for Dutch process cocoa, but I tested it with natural cocoa (Hershey's and Valrhona) and it worked fine. I make the cookies smaller than Payard does because I'd rather have two cookies than one, but feel free to make them whatever size you like best. You can also make a half batch.
Hot Chocolate Cookies (adapted from François Payard)
makes about 40
Ingredients
2 cups walnut halves
3 cups confectioners’ sugar
1/2 cup + 3 tablespoons unsweetened cocoa powder (Dutch-process or natural)
1/4 teaspoon salt
4 egg whites
2 teaspoons vanilla extract
2 teaspoons Tabasco sauce
2/3 cup cacao nibs
Instructions
Preheat oven to 320 degrees. Chop the walnut roughly, place on a parchment lined, rimmed baking sheet and toast in the oven for 7-10 minutes, just until they are golden and fragrant. Let walnuts cool slightly. In a large bowl, whisk the confectioners’ sugar with the cocoa powder and salt. Add the egg whites, vanilla and Tabasco and stir just until the batter is moistened (do not overbeat). Fold in the walnuts and cacao nibs using a spatula. Spoon a heaping teaspoon of batter onto the baking sheets (or make them as large as a tablespoon if you prefer) and bake for 15 minutes, until the tops are glossy and lightly cracked. Let cookies cool then peel off the parchment paper.
Enjoy!
Disclaimer: I created this recipe on behalf of Tabasco and I was compensated for it. The choice to post it here, was my own.
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