Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [27]
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Nonreactive Bowls
A nonreactive bowl is one that will not form harmful chemical compounds when the acid in some foods comes in touch with its surface. Nonreactive materials include heat-safe glass, stainless steel, enameled iron, enameled steel, or some ceramics (certain glazes are reactive). Reactive cookware is made of tin, copper, and nonanodized aluminum, as well as certain dyes and chemicals in decorative glass and pottery.
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Hummus
Tahini, a sesame seed paste, is a nutty foil to the chickpeas in this easy Middle Eastern dip. Makes about 2 cups
12/3 cups canned chickpeas or garbanzo beans, drained and rinsed
2 garlic cloves
¼ cup tahini
¼ cup extra virgin olive oil
¼ cup lemon juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
Place all the ingredients in a food processor fitted with the chopping blade or in a large blender. Pulse or blend a few times to get everything chopped, then scrape down the sides of the bowl and puree or blend until smooth.
To store: Transfer to a nonreactive bowl, cover, and refrigerate for up to 2 days.
Variations: Substitute peanut butter for the tahini.
Substitute any toasted nut oil for the olive oil.
Add 2 teaspoons dried dill, 1 teaspoon ground cumin, 1 teaspoon lemon pepper, or ¼ teaspoon cayenne pepper with the other ingredients.
Roasted Red Pepper Hummus: Reduce the tahini and lemon juice to 2 tablespoons each; add 1 whole jarred roasted red pepper or pimiento.
Roasted Garlic Hummus: Omit the garlic and use the pulp from a whole head of roasted garlic.
Serving Suggestions: After you’ve spooned the hummus into a serving bowl, drizzle extra virgin olive oil, toasted walnut oil, toasted pumpkin seed oil, or syrupy balsamic vinegar over the spread.
Red Pepper Almond Dip
Almonds blend into a creamy silkiness in this quick dip. Makes about 2 cups
2 large jarred whole roasted red peppers or pimientos
1 cup whole raw almonds
1 garlic clove, slivered
1 teaspoon balsamic vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon fennel seeds
1/8 teaspoon ground cinnamon
Place all the ingredients in a food processor fitted with the chopping blade; process until smooth, scraping down the sides of the bowl as necessary.
To store: Cover and refrigerate in a nonreactive bowl for up to 3 days, but allow the dip to come back to room temperature before serving.
Variations: Add 1 teaspoon dried oregano, ¼ teaspoon grated nutmeg, and/or 1/8 teaspoon cayenne pepper.
Guacamole
Good guacamole is all about technique: make a paste, then stir in the avocados. Makes about 3 cups
2 garlic cloves, quartered
½ teaspoon kosher or coarse-grained salt
½ teaspoon freshly ground black pepper
1 small shallot, minced
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon ground cumin
2 or more dashes of hot red pepper sauce
3 very ripe, almost black Hass avocados
16 cherry tomatoes, quartered
Place the garlic, salt, and pepper in a mortar and crush them into a paste with the pestle. Alternatively, place them in a medium bowl and use a sturdy fork to make a paste out of them, crushing the garlic against the salt grains.
Mix in the shallot, lime juice, chili powder, cumin, and hot red pepper sauce, using the pestle or fork to make a chunky paste out of the mixture.
Cut all the avocados in half through the stem remnant, taking care to slice around the large pit. Gently twist the two halves apart, then remove the pits. Use a sharp paring knife to make crosshatch cuts through the flesh while it’s still in the cuplike skin. Take care not to cut through the skin (especially if you’re holding the avocado in your hand).
Hold four of the avocado halves over the mortar or bowl and turn the skin inside out, thereby letting the pieces fall into the spice mixture. Use a fork to stir and gently mash the avocado into the mixture, creating a chunky dip.
Turn the remaining two avocado