PUMPKIN HUMMUS

hummus

Ingredients:

1 cup chopped pumpkin
1 small handful fresh pumpkin seeds
16-oz can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
1/2 cup water
3 tablespoons olive oil, plus additional for drizzling
1 teaspoon sugar
1 teaspoon salt, plus more to taste

Preparation:

In a glass baking dish, roast pumpkins at 300 degrees Fahrenheit for 1 hour, or until soft. You may also roast the pumpkin seeds at the same time, then set aside.

In a food processor or blender, combine roasted pumpkin, chickpeas, tahini, lemon juice, water, and olive oil. Process until smooth, then add sugar and salt. Adjust saltiness to your taste.

Dish out into serving bowl, drizzle with additional olive oil, and garnish with toasted pumpkin seeds. Serve with pita chips or raw vegetables like baby carrots or cherry tomatoes.

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Photography by philosophygeek

CUCUMBER CARPACCIO

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Ingredients:

4 small cucumbers (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz)
1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: 4 fresh mint sprigs

Preparation:

Cut cucumber diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on serving plate.

Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over cucumbers.

Whisk together oil and lemon juice in a small bowl, then drizzle over cucumbers. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften cucumbers and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over cucumbers, then sprinkle with mint.

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Photography by Kim Marius Flakstad

ASPARAGUS and GOAT CHEESE TART

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Ingredients:

For the pastry

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) chilled unsalted butter, cut into 1-inch pieces
  • 1 to 2 Tbs. ice water

For the filling

  • 1 lb. asparagus, tough ends trimmed, skin peeled
  • 1 Tbs. olive oil
  • Salt, to taste, plus 1/2 tsp.
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. chopped mixed fresh herbs, such as rosemary and thyme
  • 3 oz. goat cheese, crumbled

Preparation:

To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds. Add the water 1/2 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.

Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 9-inch square tart pan. Press the dough into the pan and trim the dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 30 minutes.

Line the pastry shell with parchment paper and fill with pie weights. Place on a baking sheet and bake until the shell is set, about 20 minutes. Remove the weights and paper and continue baking until the shell is golden, about 5 minutes more. Transfer the pan to a wire rack and let cool completely.

Meanwhile, make the filling: Arrange the asparagus in a single layer on a baking sheet. Toss with the olive oil and season with salt. Roast until tender, about 20 minutes. Let cool completely. Reduce the oven temperature to 375°F.

In a large bowl, whisk together the eggs, milk, cream, Parmigiano-Reggiano cheese, the 1/2 tsp. salt, pepper, nutmeg and herbs. Pour into the cooled tart shell. Sprinkle with two-thirds of the goat cheese. Arrange the asparagus spears lengthwise across the tart in a single layer. Sprinkle with the remaining goat cheese.

Bake until the tart is golden around the edges and a knife inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 to 10 minutes before serving. Serve warm or at room temperature. Serves 9.

From Williams-Sonoma Kitchen

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Photography by Stu Spivack

WARM POTATO SALAD with LEMON and DILL

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Ingredients:
  • 2 lb small yellow-fleshed potatoes such as Yukon Gold
  • 1 small red onion, finely chopped (1/3 cup)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh dill

Preparation:

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

Makes 4 to 6 servings.

From Gourmet June 2003

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Photography by erix!

POTATO and GOAT CHEESE GRATIN

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Ingredients:
  • Extra-virgin olive oil
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
  • 3 teaspoons all purpose flour
  • 3 teaspoons minced fresh chives
  • 1 teaspoon minced fresh thyme
  • 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
  • 1 3/4 cups low-fat (1%) milk

Preparation:

Preheat oven to 350°F. Lightly oil 10-inch-diameter pie dish. Slightly overlap 1/3 of potato slices in bottom of dish. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over. Sprinkle with salt and pepper. Dot with 1/3 of goat cheese.

Repeat layering 2 more times. Pour low-fat milk over potatoes. Cover dish with aluminum foil and bake 1 hour. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 15 minutes; serve.

Makes 6 servings.

From Bon Appétit March 2002

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Photography by Stuart Spivak

ITALIAN POTATO SALAD with ROSEMARY, LEMON AND CAPERS

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Ingredients:
  • 2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
  • 6 tablespoons olive oil (preferably extra-virgin)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons minced garlic
  • 8 tablespoons sliced green onions

Preparation:

Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.

Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.

Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

Serves 6.

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Photography by groxie