Sunday, October 13, 2013

Roasted Eggplant and Red Pepper Soup

Roasted Eggplant and Red Pepper Soup

This was a really nice soup. I loved it. Not too thick, not too thin, full of flavor, very satisfying: a real winner and easy to make too.

1 1/2 pounds eggplant, sliced horizontally
1 large red Bell pepper, sliced horizontally,
   with seeds and stems removed
1 onion, peeled and halved
1 pint grape tomatoes or 2 medium sized tomatoes,

   sliced in half
6 large cloves garlic, peeled
2 tablespoons olive oil
1 quart low-sodium chicken stock
2 teaspoons ground cumin
1 teaspoon chili powder (I used my homemade stuff)
1/2 teaspoon red pepper flakes,

   (only use 1/4 teaspoon if you want it mild)
Salt and pepper to taste
Feta, sour cream, cream, or creme fraiche to finish

Preheat oven to 400 degrees. Place eggplant, Bell pepper, tomatoes, onion, and garlic on a sheet pan, Drizzle with olive oil, and roast until until eggplant is soft, about 40 minutes (check to make sure the garlic doesn't burn). Meanwhile, place chicken stock and seasonings in a large pot. When vegetables are soft, scoop eggplant flesh out of shell and add to stock mixture along with the rest of the roasted vegetables. Using an emulsion blender, breakdown vegetables to desired amount of chunkiness. Simmer for about 30 minutes, season with salt and pepper, and serve with crumbled Feta or whatever (nothing works too).

Serves 4-6

Friday, October 04, 2013

Horseradish Cream (Mayo)

Makes enough for 10 regular or 20 small sandwiches

2 2/3 cup mayonnaise
1/2 cup prepared white horseradish
2-3 tbs chopped fresh rosemary

Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.

Ina's Green Goddess Dressing

As a dip, serves 16-24 people

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste (optional)
2 teaspoons kosher salt or to taste
1 teaspoon freshly ground black pepper
1 cup sour cream

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste (optional), salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Aunt Shirley's Chopped Shrimp Cocktail

Serves 16

1 cup Heinz Chili Sauce
2/3 cup Heinz Cocktail Sauce
2/3 cup prepared horseradish
3 tsp worcestershire
1/2 tsp salt (or to taste)
1/2 tsp celery seed
Freshly ground black pepper to taste
1/8 cup lemon juice, freshly squeezed
2 cups celery, strings removed with a peeler and chopped small dice
2 pounds shrimp (medium-size, peeled and deveined); can be frozen; thaw before use

Combine everything except the celery and shrimp and adjust seasoning (may need more salt, lemon juice, horseradish, etc.).  Just before serving, in a large bowl, combine with celery and shrimp.

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