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In food processor combine beans and garlic. Process and add rosemary and olive oil. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Scoop into dish and serve with toasted pitas
Mix all ingredients well. Chill and serve with vegetables
In a food processor combine and process until smooth the blue cheese, cream cheese, butter and Port. Adjust seasoning and texture with more or less butter or Port. Season with pepper.
Transfer to the refrigerator (you can do 2 weeks before serving). 1 hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins.
Serve with crackers, celery, fennel or jicama
Yield: 3 cups
In an electric mixer beat all ingredients together until smooth. Slice off top of peasant bread and hollow out the center. Use bread as a "bowl" for dip. Serve with bagel chips
Yield: 2 1/4 cups
Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.
Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants. When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.
1 cup vegetable broth
1/2 cup peanut butter
3 tablespoons chopped shallots
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 teaspoon sugar
Salt and freshly ground pepper, to taste
Optional: 1 jalapeno, chopped
Celery sticks or grilled chicken fingers as an accompaniment
In a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers
Yield: about 1 1/2 cups
1 pound sharp cheddar cheese, preferably white
1 stick softened sweet butter
2 teaspoonfuls or so of Dijon mustard (or to taste)
Cayenne pepper to taste
1/4 cup or so of dry sherry
1 to 1 1/2 cups chopped toasted pecans
Garnish: finely sliced chives
Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.
Yield: 3 to 4 cups
Prep Time: 20 minutes
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2014 by Maura Enright
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