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Old 08-19-2009, 05:50 PM   #5
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Baba Ghanouj

I like this with veggies.

2 1-lb eggplants, halved lengthwise
¼ c olive oil
¼ c tahini
3 T fresh lemon juice
1 garlic clove, minced

Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.

Transfer eggplant pulp to processor. Add olive oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made a day ahead. Cover and chill. Bring to room temperature before serving.)

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This is great on salad, a good filler.

Mustard Dressing
1 heaped tablespoon wholegrain or Dijon mustard (we use Gulden’s)
2 tablespoons balsamic vinegar
5 tablespoons olive oil
1 teaspoon salt (we usually put in a little less)
1 teaspoon freshly ground black pepper
*We sometimes add minced garlic to taste.
Mix together all the ingredients. Use sparingly – very strong flavor.

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If you like goat cheese...

Goat Cheese Dip

Place about 4 ounces of goat cheese (size of a typical log) in a bowl and microwave for 20 seconds. Mash with a fork, then drizzle with olive oil (about twice around).
Sprinkle in your choice of herbs (I usually use a dried mix of Italian herbs or fresh basil)...amount is entirely to taste. I also sometimes add some minced garlic. Mix it all up and then drizzle the top with balsamic vinegar.

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Marinated Green Beans

¾ lb. Fresh green beans
¼ cup red onion, chopped fine
3 cloves garlic, minced
¾ tsp salt
2 TBS olive oil
3 TBS lemon juice

Cook beans until tender-crisp. Drain. Mix still warm beans with onion, garlic, salt, and olive oil. Leave mixture at room temperature for an hour to let flavors mingle. Immediately before serving, add lemon juice.

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Beef Brisket

4 lbs brisket
4 cloves garlic, minced
2 TBS ketchup
1 TBS red wine vinegar
1 TBS brown sugar
½ tsp salt
1/8 tsp pepper
2 onions, thinly sliced
2 TBS flour
1/3 cup water

Place onions in the bottom of a slow cooker, then place brisket, fat side up (if it has a fat side), on top of the onions. Sprinkle garlic on top. In a small bowl, combine ketchup, vinegar and brown sugar. Rub into beef. Add enough water to cover the bottom of he cooker. Cook on low 8-10 hours.
For gravy, place brisket on dish to rest before carving. Transfer juice to a pot and cook on medium heat. Mix the flour with 1/3 cup water then add to the pot. Bring to a boil stirring frequently with wire whisk.

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Miso-Ginger marinated salmon

¼ cup white miso
¼ cup mirin (rice sugar sauce, the grocery store will have it, so will an Asian grocery)
2 TBS unseasoned rice vinegar (or whatever kind you have)
2-3 TBS soy sauce
2 TBS minced green onions
1 ½ TBS minced fresh ginger
2 tsp toasted sesame oil
2 lbs salmon fillets (cut or whole)
salt and fresh ground pepper

Whisk together the first 7 ingredients, up to and including the sesame oil. Place salmon in a baking dish and pour the marinade over, turn to coat. Cover and marinate for at least 30 minutes in the fridge. Season with salt and pepper and cook however you like. The original recipe is for grilling, but we usually bake it at around 500 degrees for about 5-7 minutes on each side until a thermometer reads 125 degrees.
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