Beet Cashew Dip

I got a Cuisinart for my birthday. Not the little one- cupper that requires 4 chop+repeats to process an onion either. I got the 11-cup model and I worship it. I’ve watched as it effortlessly chops a whole variety of veg in 10 seconds, whirls peanuts until they become peanut butter, and processes a perfect batch of hummus at lightening speed. It rules. Therefore I’ve been coming up with things to chop and this recipe, which should really be called the fastest dip ever, was a successful experiment. If you’ve got a food processor, this dip will be ready in under 10 minutes. If you don’t, you should come over and use mine.

Am I wrong in thinking that beets are something that most people don’t like as a kid but grow to like later? Maybe that’s just me? Anyway, I can’t imagine people shying away from this magenta concoction which is bright, earthy tasting and could be thought of as a beet pesto. It pairs well with the Seeded Lavash Chips and also works beautifully as a spread for sandwiches topped with thin slices of cucumber  and butter lettuce.

Make sure to grate the Parmesan yourself using a microplane grater and don't pack it down when you measure it; the dip will be overly cheesy (yes, there is such a thing...I think) and will mask the pure beet flavor.

For about 1½ cups:

• 1/2 cup unsalted cashews
• 1½ cups canned sliced beets, drained
• 1 small garlic clove, peeled, quartered
• 1/2 cup finely grated Parmesan
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon sea salt

Put all the ingredients in the bowl of a food processor and pulse until a coarse puree forms. Serve immediately or cover and refrigerate for several days, stirring well before serving.

Seeded Lavash Chips

Lately I've been taking a stand on purchasing hummus. Week after week I buy it at the store and vow to quit it because it's overpriced and never as good as I know it can be and when I look at the few ingredients it just seems logical to make my own. Certain things really irk me to pay for like chai tea, most pasta dishes, and apparently hummus so I make resolutions about never shelling out money for them again. Ever! Or at least until it re-happens and I have to re-declare.

I rounded up some chickpeas, tahini, lemons, garlic and olive oil and followed Cook's Illustrated's recipe for making the "best" hummus. It wasn't hard and I was kicking myself for not doing it sooner. While I was at it, I also made these easy, tasty chips from large rounds of whole wheat lavash. Crisp and golden after a blast in a hot oven, they came out with great crunch from the seed mixture.

The chips were perfect with the hummus and were addictive enough to eat on their own too. Although lavash is similar to pita, I thought these were better than pita chips I've made in the past. Lavash is softer and thinner which makes them crisp up perfectly with very little oil needed. They undoubtedly can handle endless variations of spices, seeds, herbs and oils. 

• 3 round whole wheat lavash breads (10-inch size)
• 3 tablespoons olive oil
• 1 teaspoon poppy seeds
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1/2 teaspoon flaked sea salt

Heat the oven to 400f (200c). Stir the seeds and salt together in a small bowl and set aside.

Cut the breads into thin wedges. Brush both sides with olive oil and place on a baking sheet. Sprinkle the seeds over the tops and place in the center of the oven. Bake until the chips are golden and crisp, about 10 minutes. Set the pan on a wire rack to cool before serving. 

Truffled White Bean Dip

One Friday night after a long week of work, I got home and wanted only to sit in the sun on my balcony with M, a glass of wine, and some good, leisurely snacks. I surveyed what we had on hand and pulled out a wedge of Gruyere, olives, pickles, table water crackers, and Pink Lady apple slices. Wanting something a bit more substantial, I grabbed a can of cannellini beans and thought that I would dress them simply with a vinaigrette. I did just that but also started mashing them up with roasted garlic and sea salt. I drizzled a tiny bit of truffle oil over the top. With minimal effort, I had a pretty good platter in front of me.

Those beans were GOOD. Mellow and creamy with just the right hints of salt and savory truffle. The dip was so good that I made it again, and again, and finally wrote down the recipe. I've made variations by adding a pinch of chili flakes on one occasion and some chopped fresh basil on another. Both were great but the truffle oil is what makes it special.

This is the perfect recipe to have for a last minute hors d'oeuvre. I make mine on the chunkier side, roughly mashing the ingredients together with the back of a fork. For those of you with a food processor, it would be a breeze to puree it all together for a smoother, creamier dip.

For about 1 cup:

• 1 large roasted garlic clove
• 15 ounces (400 grams) cannellini beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon good-quality balsamic vinegar
• 1/2 teaspoon truffle oil, divided
• 1/2 teaspoon sea salt
• Freshly ground black pepper

Combine the garlic, beans, olive oil, vinegar, a 1/4 teaspoon truffle oil, and the sea salt in a bowl. Stir together and mash with a fork until you've reached the desired consistency. Drizzle the remaining truffle oil over the top, grind some pepper over it and serve alongside crackers and crudites.

Saganaki with Pickled Figs

One hot hot hot day I found myself dining alfresco at a Greek restaurant in a busy neighborhood outside of Perth. M and I were sipping on some daytime cocktails and ordering from the Mezze menu, which are little dishes similar to tapas, when my eye spotted “Saganaki with Pickled Figs”. I immediately thought – Hot cheese! Figs! Pickled stuff! I ordered it and loved it.

A couple weeks later in my own kitchen, I pickled the figs overnight in a simple brine. They plumped up and took on the lightly salted, astringent liquid which tempered the fruit’s natural sweetness. The next day I seared the cheese and presented 4 beautiful plates of contrasting flavors. It made for a divine Mediterranean start to the meal.

Saganaki in Greek cuisine refers to the frying pan the cheese is cooked in, not the cheese itself, which I just discovered about 10 seconds ago after I googled it. There are several cheeses that can be used here – kasseri or haloumi are probably the most common. These cheeses hold their shape when cooked and have a mild, salty quality to them.

I used the leftover pickled figs in a salad with lots of red leaf lettuce, some walnuts, a sprinkling of chevre and some sliced leftover steak. It was tasty! I can also see them chopped up, stirred into some couscous and topped with a handful of chopped fresh herbs.

For 4 servings:

• 2 teaspoons olive oil
• 6 ounces (180 grams) haloumi or kasseri cheese
• *Pickled figs, drained
• 2 cups baby rocket (arugula)
• Lemon wedges
• Freshly ground black pepper

Cut the haloumi into 4 rectangular pieces about a ½ inch (1.25 cm) thick.

Heat the olive oil over medium-high heat in a skillet. When it’s hot, add the haloumi and cook, searing on one side until golden brown, about 1-2 minutes. Flip and repeat on the other side. Keep the haloumi warm while the other ingredients are being plated.

Divide the rocket amongst 4 plates. Add 4 fig halves to each along with a wedge of lemon. Put a piece of warm, seared haloumi in the center, grind a little pepper over the top and serve at once.

*Pickled Figs

• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup water
• 2/3 cup white vinegar
• 1 bay leaf
• 1 cup dried figs, cut in half from stem to end

Stir together all the ingredients except the figs in a saucepan over medium-high heat. Bring to a boil and stir until the sugar has dissolved. Remove from the heat and allow to cool for 5 minutes. Put the figs in a sealable container and pour the hot brine over them. Allow to cool for 30 minutes and then cover and refrigerate for at least an hour or up to a day ahead.

Cool Spinach & Artichoke Dip

There was this dip I used to buy at Whole Foods that was a guilty pleasure for a couple reasons: One, I knew it was loaded with man's greatest invention (mayonnaise) and two, it was strangely pricey. After the dip made it safely home, I would inspect the ingredients - spinach, artichokes, mayonnaise, parmesan cheese, roasted pepper, and lemon juice, if my memory serves me correctly. While shoveling large quantities of it in my mouth I would think - you've got to just make this on your own and stop throwing down money for an overpriced dip. That was years ago now and I finally got around to doing it.

I substituted the majority of the mayonnaise with silken tofu which does an excellent job of soaking up all the flavors around it. It adds a great creamy texture and binds the dip together too. Because there isn't any actual cooking involved, just chopping, whisking and stirring, this dip is a breeze to make. And, with the holidays right around the corner, this is a great recipe to have in your arsenal.

I served it with some good, crisp crackers and carrots, but I can also see this as a splendid sandwich spread, perhaps with some turkey and tomato.

For about 3 cups:

• 10 ounces (250 grams) frozen chopped Spinach, thawed and squeezed dry
• 14 ounces (400 grams) canned artichoke hearts, drained and chopped
• 4 tablespoons mayonnaise
• 1/3 cup chopped roasted red bell pepper
• 1/3 cup finely grated parmesan cheese
• 5 ounces (150 grams) firm silken tofu
• 1½ tablespoons lemon juice
• Salt and pepper to taste

In a medium bowl, mash the tofu with a fork. Add the mayonnaise, parmesan cheese, and lemon juice. Whisk together until fairly smooth (there will be some texture because of the tofu). Add the spinach, artichoke hearts, and roasted pepper. Stir together until thoroughly combined. Season to taste with salt and pepper. Refrigerate until ready to use. Serve with crackers and carrot sticks.

This dip will keep, refrigerated, for a couple days. Stir again before serving.

Fava Beans with Poached Egg Crostini

Yesterday I found myself sitting on a park bench underneath a remarkably giant fig tree in the center of Fremantle, Australia trying not be disturbed by the smashed bits of expensive fruit (in the USA at least) that covered the ground around the tree. The figs are scattered and smooshed as commonly as dead leaves and acorns are during the autumn months in the midwest. This sight will take some getting used to and I must resist the urge to scoop them up and turn them into Fig Newton's. As I sat on my bench contemplating figs, I had one eye on the big bag of fava beans (or broad beans as they are referred to here) I had bought at the market. It was nearing lunchtime, the sun was shining, and I looked forward to treating myself to a special lunch for one.

Fava beans are strange creatures with their double-casing of pod and rubbery outer shell. It's good peaceful work shelling those beans. After they're out of their pod, a quick simmer makes the shell easy to peel off revealing the mild-flavored, pretty favas. They don't need much adornment so I tossed them with just a touch of olive oil and some good sea salt. I topped them with a toasted slice of baguette and a perfectly poached egg. A few snips of chives and several drops of luscious truffle oil completed the dish.

Because there aren't many ingredients in this recipe, they need to be top-notch and although this made for a quick, light lunch, I can also see it being served as a first course for a special dinner. The truffle oil elevates it from something simple to luxurious. I drank a glass of crisp, mineral Sauvignon Blanc with it which seemed to be the perfect wine to cut through the rich egg and truffle flavors.

To serve one:

• 1 cup of shelled fava beans
• 2 teaspoons olive oil, divided
• Pinch of sea salt
• 1 long, thin slice baguette
• 1 egg, poached
• 4-5 drops truffle oil
• Freshly ground black pepper
• Fresh chives, for garnish

Bring several cups of water to a boil in a saucepan. Add the favas and blanch for 3 minutes. Drain and rinse under cold water until they are cool enough to handle. Peel away the outer shell and discard. Toss the beans with 1 teaspoon of olive oil and a pinch of sea salt. Set aside.

Meanwhile, rub both slides of the baguette slice with the remaining teaspoon of olive oil and toast it in a preheated oven until golden.

To assemble: Spoon the favas onto the center of a plate. Top with the baguette. Place the poached egg on the crostini. Sprinkle the egg with a touch of salt and a grinding of pepper. Snip some chives over the dish. Garnish with the truffle oil and serve immediately.

Sesame Garlic Edamame

Back in March when I was in Australia we ate at Wagamama for dinner which was such a nice surprise since I hadn't eaten there since 1996 when I was in college spending a semester in London. As a college student, I had never encountered anything so modern and cool as sitting on a long communal bench and having black-clad servers punching in our orders on handheld computers.

For an appetizer we ordered the Edamame with Chilli Garlic Salt which was a simple spin on traditional edamame plainly boiled and sprinkled with salt. I made a mental note to try and recreate it at home and it took three tries to get it just right. I realized after round one that I needed to use some oil to bind the garlic and chillis to the pods. Round two was somehow worse because the edamame still had water clinging to them which caused the oil to slide right off into the bottom of the bowl. However, when round three came around I persevered and took the time to dry the pods and then coat them with the chilli-garlic oil.

I thought that besides a final sprinkling of salt, a coating of nutty, toasted sesame seeds would be a welcome addition and I was right. These are addicting and go fast so feel free to double the recipe for a larger group.

To serve 4 as an appetizer:

• 1 pound edamame in the shell
• 2 tablespoons peanut oil
• 3 cloves garlic, chopped
• 1 red chilli, stemmed and chopped
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon kosher salt

Cook edamame according to package directions. Rinse under cold water to cool and allow to drain well. Lay out several sheets of paper towels and spread the edamame on them in a single layer. Cover with more paper towels.

Meanwhile, heat the peanut oil in a skillet over medium-high heat. When the oil is hot, add the garlic and chilli. Cook, swirling the pan frequently until the garlic is just golden and fragrant.

Put the edamame in a large bowl. Pour the garlic oil over them and toss to coat them thoroughly. Add the sesame seeds and salt and toss again. Serve. These will keep in a covered container in the refrigerator for a day or two.

Chickpea Crostini with Orange, Cumin and Mint

I had one of those weeks where I hadn't gone grocery shopping in ages, I was having strange dinners consisting of apple slices, pickles, some cashews and chocolate milk (sort of delicious in a secret way), and the fact that I hadn't done a blog post in over a week was just LOOMING over me. Something had to be done and thankfully, I came up with this.

This might not look all that pretty but in this case, looks aren't everything. The combination of flavors really works and is both healthy and interesting. The nuttiness of the chickpeas is livened by the zest and mint. The raisins add a subtle sweetness and the last-minute sprinkling of goat cheese imparts a nice richness.

This literally took no time at all to make--probably about 15 minutes, yet I think if this were served to guests they'd eat it up quick and ask for the recipe later.

For about 20 crostini:

• 1/2 a multigrain baguette
• 6 tablespoons olive oil, divided
• 1 can chickpeas, drained and rinsed
• 1/3 cup golden raisins
• The zest of one small orange
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cumin
• 2 teaspoons finely minced shallot
• Salt and freshly ground black pepper
• 1/4 cup crumbled goat cheese, for garnish

Heat the oven to 375 degrees. Cut the baguette into about 20 slices. Put two tablespoons of the olive oil in a small bowl and brush each side of the baguette slices with it. Place on a baking sheet and bake for about 5 minutes per side until golden and toasty. Set aside.

In a medium bowl, combine the chickpeas, the remaining 4 tablespoons of the olive oil, golden raisins, orange zest, mint, cumin, and shallot. Stir together well and season to taste with salt and pepper. With a potato masher, lightly mash about half of the mixture.

Spoon the chickpeas onto a crostini and sprinkle with a little goat cheese. Serve immediately.

Shelly's Crab Dip

I am fortunate to have been in a book club for almost 10 years. My girls and I have read close to 100 books and discussed them over riotous nights of wine and hysterical laughter. One of the best things about our club is that we all love to eat, cook, bake and drink.

There are six of us and we switch off hosting - whomever hosts also picks the book. Whomever hosts also has had the shared of experience of having a complete and total pre-book club meltdown due to things just not going as planned. The thing is, we've all had some unfortunate kitchen disasters, or picked a crappy book, or just couldn't get it to all come together, but that's never what anyone remembers.

What we remember is the time that Lisa strutted out of the kitchen triumphantly presenting a crown roast of pork (with the little hats!) for our always special Christmas book club, or Tanya making so many courses, including 2 kinds of bread that she baked herself, that we all waved off dessert and sort of moaned for a while. Or when Christie borrowed her parents Raclette grill and introduced us to the joys of eating cheese on absolutely everything. Diana, our calmest member, knocks out multi-course dinners like it's a breeze, leaving us in awe of her total togetherness which her husband claims isn't the case in the hours before we all arrive.

This dip, from one of our alumni who moved to California a few years ago, is a book club classic. Shelly would always serve it as we arrived next to some delectably greasy tortilla chips she would buy from the Mexican restaurant down from her house. I have made it countless times since and it stands to reason it's so addicting...it's essentially fat+fat+crab=goodness. I have doubled the recipe for parties and watched it disappear fast. I like to serve it with some carrots so I can pretend they will somehow make it less unhealthy. What are carrots good for anyway if not as a vehicle for dip?

For about 2 cups:

• 6 ounce can lump crab meat, drained
• 8 ounce package cream cheese, softened
• 1 cup mayonnaise
• 4 scallions, white and light green parts chopped
• Pinch of crushed red pepper flakes

In a bowl stir together the crab meat, cream cheese, mayo, scallions and red pepper flakes until thoroughly combined. Refrigerate until ready to use. This dip can be made a day ahead. Serve with tortilla chips and carrots.

Deviled Ham

I live in a hot old house. In the summer months it can be stifling and often, instead of sweating over the stove, I just make a pretty little plate of this and that from whatever resides in the fridge or the pantry: pickles, almonds, berries, honey-drizzled cheese, olives, crackers, etc. This deviled ham spread is the perfect thing to add to my hot weather plate for it only requires the use of a food processor to make it.

The Chef can eat a scary amount of deviled ham. While I spread a dainty amount on my cracker, topping it neatly with a cornichon, he utilizes the cracker as a shovel, scooping up unseemly gobs of it. This tarnishes my vision of us as a retro, refined couple in the 1950's eating our ham canapés while sipping ice cold martinis but, a girl can still dream, can't she?

For about 2 cups of spread:

• 2 cups cooked, smoked ham, cubed
• 2 tablespoons unsalted butter, softened
• 1/4 cup Dijon Mustard
• 1/3 cup Major Grey's Chutney
• 1 tablespoon mayonnaise

Add the ham to the food processor and give it a whirl until very finely chopped. Transfer to a bowl. Add the rest of the ingredients to the food processor and pulse until smooth. Add to the ham and mix well. Serve with crackers and cornichons. The spread will keep, refrigerated, for several days.

Adapted from a recipe in the Gourmet Cookbook.

Smoky Baba Ghanoush

Years ago, The Chef and I lived in an apartment in a different area of Minneapolis. Just down the street there was a little Middle Eastern restaurant that had a small, inconspicuous storefront called Sinbad's. We would sit at one of the few tables and eat baklava, drink Turkish coffee, and soak in the hospitality from the pleasant owner (Sinbad?). Oftentimes we would leave with a pint of their extremely delicious Baba Ghanoush and would devour it with fresh pita bread. What set their eggplant spread apart from any others was its deep smokiness. Any other Baba Ghanoush I have had before or since hasn't contained even a hint of smoke to it and consequently, was never as delicious.

This story has a happy ending for barbecue extraordinaire Steven Raichlen has shown me the way. I was tuned into this show, Primal Grill, the other morning and there he was giving me step-by-step instructions on how to achieve the elusive smokiness. It's a genius, easy trick really: the whole eggplant is placed directly on top of fiery embers in the bottom of a grill. We made it ourselves and it was easy as can be. In about 15 minutes, The Chef brought in charred, softened eggplants, mixed the pulp with tahini, lemon juice, and olive oil and whipped it altogether in the food processor. Pure smoky goodness!

I can say that in the years when we participated in a CSA, I was always a little worried about how to tackle the eating of the eggplant when they would appear in our farm share boxes. The truth of the matter is, I don't exactly LOVE eggplant. I want to, I really do. As an on-the-fence eggplant eater, I would be surprised if anyone didn't enjoy this recipe.

We followed Mr. Raichlen's directions to a tee and found that getting the perfect mix of ingredients is a matter of taste--we added a little more tahini and lemon juice to suit our preference and sprinkled the spread with pimenton (smoked paprika) instead of hot paprika as specified. I found that an additional squeeze of fresh lemon juice truly added just the right astringency so absolutely serve it with lemon wedges.

For the recipe, click here.

Smoked Trout Mousse

Once upon a time, at least 10 years ago, I made a version of this mousse from the Silver Palate Cookbook and it was absolutely the fanciest thing I had ever (successfully) made. It's been a loooooooong time since I made it. To my surprise, it really wasn't as difficult as I remembered --so says the more experienced me anyway.

The original Silver Palate recipe is for Salmon Mousse which is also good, but I think I prefer my version with the super smoky trout, crisp chives, and the underlying smokiness that comes from adding a dash of pimentón, a smoked Spanish paprika. For me, the whipped cream folded in is what makes it; the texture is so light.

To serve 8-10 people as an hors d'oeuvre:

• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 1/4 cup boiling water
• 1/4 cup mayonnaise
• juice of half a small lemon
• 2 teaspoons finely minced shallot
• 2 dashes Tabasco
• 1/4 teaspoon pimentón
• 1/2 teaspoon kosher salt
• 1 tablespoon chopped fresh chives
• 1 cup finely flaked smoked trout (make sure to get all the small bones out)
• 1/2 cup heavy cream

In a large bowl, stir together the gelatin and cold water. Add the boiling water and whisk until the gelatin is dissolved. Add the mayo, lemon juice, shallot, Tabasco, pimentón, and salt and mix thoroughly. Place the bowl in the fridge for 30 minutes so the mixture can chill and thicken a bit.

Meanwhile, whip the cream until soft peaks form. Stir the trout and chives into the mayo mixture and then fold in the whipped cream. Spoon into a glass bowl or bowls (or any mold), and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, which is so convenient.

To unmold, run a knife around the edge of the bowl and then quickly turn it out onto the platter you will be serving it on. Give it a few taps and gentle shakes and it should come out nicely. Serve with crostinis, crackers, or crudites.

Sesame Scallion Pancakes

There’s no getting around it, these are a bit fussy to make. So fussy in fact, that I really wouldn’t have posted them if the end result weren’t so delicious. I have seen several different recipes for them and was intrigued not only by the idea of a savory Asian pancake, but by the decidedly odd preparation method. I am quite certain that it would be loads more fun making this with a group of friends, all standing around the kitchen, eating the hot pancakes as they come off the pan.

The ingredients required a trip to the local Asian grocer, in my case United Noodles, to restock some of my favorite pantry items. As I perused the produce, I came across some thick, green Chinese chives which I substituted for the more traditional scallions. I also grabbed some black sesame seeds which I always get because I love their unusual fanciness.

For eight pancakes:

• 3 cups cake flour


• 1 1/2 cups all-purpose flour


• 1 teaspoon baking powder


• 1 teaspoon kosher salt


• 2 tablespoons peanut oil


• 1 3/4 cups boiling water


• 1 cup finely chopped scallions or Chinese chives


• 2 tablespoons black sesame seeds


• 3 tablespoons toasted sesame oil


• 8 tablespoons peanut oil

In the bowl of a mixer, whisk together the flours, baking powder, salt, the 2 tablespoons of peanut oil and the boiling water. Add the scallions and sesame seeds and mix again. Switch to the dough hook and knead for 3-4 minutes, adding more flour if the dough is sticking to the sides of the bowl. Set the bowl aside, covered with a towel, and let the dough rest for 30-60 minutes.

On a lightly floured surface, pat and roll the dough into a log 2 inches thick. Divide it evenly into 8 pieces.

Heat a cast iron skillet over medium high heat. Add one tablespoon of the peanut oil, swirling around the pan to coat.

Take one of the pieces of dough, and with a rolling pin, roll it into a rough 6 inch circle. Brush one side with the sesame oil, roll into a cylinder and then coil it into a tight spiral shape. Flatten it slightly with the palm of your hand and then roll it out again into a 6 inch circle, keeping your work surface slightly floured as you go. Place it in the hot pan and cook, about 2 minutes per side, until browned in spots and crisp. Cut into wedges and serve immediately or keep it warm in the oven until all pancakes are cooked.

As each pancake cooks, repeat the above procedure with the remaining dough, adding a tablespoon of peanut oil to the pan before adding each cake.

I ate the pancake with my favorite bright orange sweet Asian chili sauce but I am sure there are many other sauces that would go just as well. If you aren't planning on eating all the pancakes immediately, you can freeze them, with a square of wax paper between each cake, sealed in a freezer bag.

Adapted from a recipe in Spices of Life by Nina Simonds

Crunchy Curried Chickpeas

I’m the kind of girl who eats a little something every few hours, so snacks are a big part of my day. Typically I eat yogurt, popcorn, an apple, a granola bar or some steamed edamame. Oftentimes, I lose all willpower and eat cake.

This chickpea recipe, from a cookbook long neglected, fulfills many snack requirements: they are crunchy, well spiced with sweet curry and have that amazing sweet and salty attribute which I am such a sucker for. The downside of this unique snack is that I could eat all the goodness in one sitting, easily.

For two cups:

• 1 can chickpeas, drained, rinsed and dried with paper towels


• 3 tablespoons sugar


• 3 tablespoons peanut oil


• 1 teaspoon kosher salt


• 2 teaspoons sweet curry powder

Preheat the oven to 300 degrees. In a small bowl, combine the salt and curry powder and set aside.

Heat the peanut oil over medium high heat in a large skillet and add the chickpeas and the sugar, stirring gently every few minutes so as not to break them up, until they are a golden caramel color, about 6-8 minutes.

Transfer the chickpeas to a bowl and pour the spice mixture over them, stirring well but gently to coat. Pour the chickpeas onto a sheet pan and place in the oven for 45-50 minutes, giving the pan a small shake occasionally. Allow them to cool completely on the sheet pan, and then transfer to an airtight container which is sort of unnecessary because they will very likely be eaten straight away.

One thing to note, I made two batches of these and found it takes a bit of chance cooking them just right. If they are undercooked, they don't crunch up and if they are overcooked, they are teeth-shattering rocks. Don't stray from the 45-50 minute cooking time.

Adapted from a recipe in Taste by Williams Sonoma.

A Different Sort of Cheeseball

This recipe, quite festive for a gathering, comes from The New York Times and is something I have made several times this past holiday season. I think it a fine way to kick off this blog since several people have asked me for the recipe after having eaten the non-orange, non-cheddar deliciousness of this unique Cheeseball. After I made it the first time, it was quite easy to throw it together after that, not worrying about being too fussy with the measurements. The only thing I omitted from the original recipe is the celery which I don't enjoy all that much. Three cheeses, cumin and coriander* seed, lemon juice and zest, fresh mint and a nice coating of salted chopped pistachios comes together to deliver a light, toasty, citrusy bite that would be just as good in the winter months as it would in the summer. I absolutely think that Carr's Whole Wheat Crackers are the perfect accompaniment.

You can find the recipe here.

*As you will hear repeatedly in this blog, I detest cilantro deeply. Coriander seed is indeed the seed of the wretched cilantro plant but thankfully, it does not bother me at all nor does it cause me to want to gargle bleach.