Real Pepper Dip
No Reservations Appetizer
Roasted red peppers are sold at the deli counter. I transform them into a fast dip to enjoy with cocktails.
Cut enough roasted red bell pepper into 1-inch pieces to make 1 cup. Transfer to a food processor.
Add 2 tablespoons sunflower seeds or pumpkin seeds, 1/4 cup cream cheese, 1 tablespoon olive oil, and 1/4 teaspoon each salt and freshly ground black pepper. Process until smooth. Serve with crunchy breadsticks.
Put about 3 cups (lightly packed) washed basil leaves in a plastic bag or glass bowl with a cover. Microwave for about 30 seconds. Dump the hot basil from the bag into a blender. Add 1/4 cup extra-virgin olive oil, 1/4 cup cool water, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Process until finely pureed. (As a variation, you can add about 1/2 cup diced (1/4-inch) Gruyère cheese and stir well.) Serve with bagel chips, Melba Toast, or potato chips.
The dip stays brilliant green and keeps for a few days in the refrigerator.
Makes about 1 cup.
p.s. Did you know that there is a variant of the Reuben called the Rachel, which substitutes pastrami and coleslaw for the corned beef and sauerkraut?
|HARRY POTTER MARATHON
Professor Sprout's Top Ten Garden Platter
Apple, apricot, avocado, banana, berry assortment [blackberries, blueberries, strawberries, etc.], cherry, grapes, mint, nasturtium, nectarine, orange, peach, plum, tangerine [crystal rose petals, optional]
Choose, prepare, and arrange your favorite flowers, fruit and herbs on a large platter... or your house-elf can work a dash of culinary magic for your dinner party. Sprinkle lemon water over your tray of tempting treats to keep everything fresh until it's time to serve your guests. Garnish with chopped nuts. Place cinnamon sticks at the edge [optional] for the sparkling punch. Enjoy!
The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up.
· 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
· 3 large eggs
· 1 cup heavy cream
· 3/4 cup grated Swiss cheese
· 3/4 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1 teaspoon unsalted butter
· 1 tablespoon grated Parmesan cheese
Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.
|MUSIC & ART
INDEPENDENT FILM MAKERS
| Judy Garland TV|
taped show on 24 June
Hollywood CA - 8:30 PM
Garland's BT is 11:58 AM GMT
LIFE WITH JUDY
Me & My Shadows Soundtrack
SPY GAME SOUNDTRACK
A version of SPY GAME
"Vesti la giubba"
on the CD.
S T U D Y
Small Berry Custards
Conventional berry tarts are made by baking a shell of cookie dough and, when it is cold, filling it with custard, arranging berries on top, and finishing it with a glaze. However, it is easier, faster, and less caloric to make this similar recipe without the dough. The custard is spooned into individual soufflé molds or small glass bowls and topped with berries glazed with seedless raspberry jam. Any small molds with about a 1/2-cup capacity that are pretty enough to serve in the dining room will work here.