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By Root 3986 0

places with a fork. Wrap it in heavy-duty aluminum foil or a couple of layers of regular foil. Place it directly over a low gas flame and roast until soft, turning often, about 30 minutes. Alternatively, prick the eggplant, wrap it in the foil, and roast in a preheated 375°F oven on a lipped baking sheet until soft, about 40 minutes. In either case, cool at room temperature until easily handled, about 15 minutes.

Meanwhile, heat a medium skillet over medium heat. Swirl in the oil, then add the shallots and reduce the heat to very low. Cook, stirring often, until golden, about 15 minutes.

Unwrap the eggplant and cut it in half. Scoop the flesh into a medium nonreactive bowl. Stir in the softened shallots, minced red pepper or pimiento, pomegranate molasses, vinegar, salt, and pepper with a fork, mashing the eggplant slightly as you do so.

To store: Cover and refrigerate for up to 3 days; serve at room temperature.

Variations: Substitute 1 medium yellow onion, chopped, for the shallots.

Substitute frozen orange juice concentrate, thawed, or frozen cranberry juice concentrate, thawed, for the pomegranate molasses.

Stir in 1 tablespoon minced oregano leaves, 1 tablespoon minced parsley leaves, or 2 teaspoons stemmed thyme with the salt.

Omit the black pepper and add a few dashes of hot red pepper sauce.

Stir ¼ cup sour cream into the dip.

Artichoke Dip

We prefer fresh baby artichokes, rather than canned hearts, which often make the dip gummy. It’s even better the next day, after the flavors have had a chance to meld. Makes about 3 cups

12 baby artichokes

1 lemon, quartered

3 large egg yolks

½ cup homemade mayonnaise or purchased mayonnaise (do not use fat-free)

½ cup dry vermouth or dry white wine

1 ounce Parmigiano-Reggiano, finely grated (about ¼ cup)

2 tablespoons chopped chives or 2 tablespoons minced scallions, green part only

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

A few dashes of hot red pepper sauce to taste

Bring a medium pot of salted water to a boil over high heat. Meanwhile, trim off the tough outer leaves from the artichokes; trim off any woody stems as well. Cut the trimmed artichokes in half.

Drop the artichokes and the quartered lemon into the boiling water; cook until the artichokes are tender, about 12 to 15 minutes. While they’re cooking, position the rack in the middle of the oven and preheat the oven to 350°F.

Drain the artichokes in a colander set in the sink, discard the lemon quarters, and refresh the artichokes under cool running water until room temperature.

Place the artichokes, egg yolks, mayonnaise, vermouth or wine, Parmigiano-Reggiano, chives, mustard, Worcestershire sauce, and hot red pepper sauce in a food processor fitted with the chopping blade. Pulse a few times, then scrape down the sides of the bowl and process until smooth.

Spoon the dip into an oven-safe crock or a small, deep baking dish. Bake until set, bubbling, and lightly browned, about 40 minutes. Set aside at room temperature for 5 minutes before serving.

Variations: You can use frozen baby artichokes—do not defrost; drop them straight into the water and cook until tender, about 10 minutes.

Substitute Asiago, Pecorino Romano, or Grana Padano for the Parmigiano-Reggiano.

For an Asian take, substitute 2 teaspoons minced peeled fresh ginger and 1 teaspoon sesame oil for the mustard.

Asparagus Dip: Substitute 2 pounds asparagus spears for the artichokes. To cook, trim the spears with a vegetable peeler to get rid of any stringy bits, cut the spears into 2-inch sections, and boil until tender, about 5 minutes.

Borscht on a Cracker

Borscht is traditionally beet soup, but this borscht-style dip is a great starter—provided you don’t have white carpeting. Makes 6 servings

8 medium beets, peeled

2/3 cup sour cream (regular, low-fat, or fat-free)

2 tablespoons minced dill fronds

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon prepared horseradish

½ teaspoon salt

¼ teaspoon freshly ground black pepper

24 to 30 small crackers, such as table water