The Bread Lover's Bread Machine Cookbook Part 48

6 ounces cream cheese, at room temperature6 ounces fresh goat cheese, such as domestic chabis or imported Montrachet, at room temperature2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey

Using a wooden spoon, an electric mixer, or a food processor, beat the cheeses together until fluffy and well blended. Sc.r.a.pe the mixture into a small crock or bowl lined with 2 layers of damp cheesecloth. Pack down the cheese, and fold the edges of the cheesecloth over the top to cover completely. Cover with plastic wrap. Store in the refrigerator for up to 2 days. To un-mold the cheese, unwrap the top, place a serving plate over it, and invert. Gently lift off the mold, and remove the cheesecloth. Drizzle with the oil and serve.

Savory Appetizer Cheesecake Makes one 6-inch cheesecake

This cheesecake can be made up to three days ahead and refrigerated until serving. Place on a small pedestal plate and decorate with fresh leaves. Serve at room temperature with plain crostini and any homemade chutney Mango Chutney Mango Chutney; the cheesecake can be eaten in slices set on the crostini, or it can be treated as a dip.

1/4 cup fine dry breadcrumbs cup fine dry breadcrumbs1/4 cup finely chopped walnuts cup finely chopped walnuts12 ounces cream cheese, at room temperature4 ounces blue cheese, such as gorgonzola2 tablespoons sour cream2 large eggs2 teaspoons brandy11/4 tablespoons minced fresh chives tablespoons minced fresh chivesSalt and white pepper

[image]Combine the breadcrumbs and the walnuts in a small bowl. Heavily b.u.t.ter a 6-inch round springform pan. Coat the bottom and about 2 inches up the sides of the pan with the crumbs, packing the extra onto the bottom.

[image]Wrap the outside bottom and a few inches up the sides of the pan with aluminum foil to prevent leakage.

[image]Preheat the oven to 325.

[image]In the workbowl of a food processor, combine the cheeses, sour cream, eggs, and brandy and process until smooth. Add the chives and season with salt and white pepper to taste. Process again to combine. Pour into the prepared pan.

[image]Place the foil-wrapped springform pan in a small roasting pan, and pour in warm water until it reaches at least 2 inches up the sides of the pan. Bake for 1 hour and 20 minutes. Turn off the oven and leave the cheesecake in the hot oven with the door ajar for 1 hour, to set. Transfer the cheesecake to a rack to cool completely. Refrigerate overnight. Run a small knife around the edge before removing the springform sides and serving.

Molded Egg Salad with Lemon Mustard Mayonnaise Serves 8

I have made this perfectly molded dip dozens of times for parties, with great success. The recipe doubles and triples beautifully. I have used all sizes of heart-shaped cake pans in place of the usual fluted or melon-shaped mold. It is good with Lowfat Garlic Crostini Lowfat Garlic Crostini, Garlic Pita Toasts Garlic Pita Toasts, Whole Wheat Pita Whole Wheat Pita, or Naan Naan.

1 envelope unflavored gelatin1/4 cup cold water cup cold water10 large hard-cooked eggs, at room temperature3 scallions1 tablespoon chopped fresh chives3/4 cup mayonnaise cup mayonnaise2 tablespoons Dijon mustard3 tablespoons lemon juiceSalt and white pepper

[image]Line a decorative 1-quart mold with a layer of plastic wrap. Sprinkle the gelatin over the cold water in a microwave-proof bowl. Let stand for 10 minutes, then heat in the microwave for about 2 minutes to liquify. Peel the hard-cooked eggs.

[image]With the food processor running, add the scallions through the feed tube to mince them. Stop the machine and add the eggs, chives, mayonnaise, mustard, lemon juice, and salt and pepper to taste. Process until smooth with bits of green speckled throughout. With the machine running, slowly pour in the liquid gelatin. Process for a few seconds to evenly combine. Pour into the mold. Cover with plastic wrap and refrigerate overnight.

[image]To serve, line a serving platter with kale or nasturtium leaves. Remove the plastic wrap and turn out the egg salad onto the bed of leaves. Serve chilled.

Italian Tuna Pate Serves 4

The first time I heard about tuna pate I couldn't believe there was such a thing. It is a favorite appetizer in Jewish cuisine. It is downright luscious and rather sophisticated for how simple it is. Be sure to make it the day you are going to serve it for the best flavor. While it is best to use imported tuna from Italy packed in olive oil, I also make it with low-salt, water-packed tuna with great results.

1 small shallotOne 7-ounce can solid-pack tuna in olive oil, drained1/2 cup (1 stick) unsalted b.u.t.ter, cut into pieces cup (1 stick) unsalted b.u.t.ter, cut into pieces1 tablespoon fresh lemon juiceSalt and fresh-ground black pepper1 tablespoon minced fresh parsley or chives, for garnish

With the food processor running, add the shallot through the feed tube to mince it. Stop the machine and add the tuna, b.u.t.ter, and lemon juice. Pulse until smooth. Add salt and pepper to taste. Sc.r.a.pe into a small serving bowl (lined with plastic wrap first if you want to and turn the pate out onto a serving plate later). Refrigerate until serving. Sprinkle the top with parsley or chives. The pate will soften at room temperature. Eat the pate the day it is made.

Mushroom Pate Serves 6

2/3 cup chopped shallots cup chopped shallots1/3 cup unsalted b.u.t.ter cup unsalted b.u.t.ter1 pound mushrooms, sliced1/4 cup Cognac or brandy cup Cognac or brandy1 tablespoon lemon juiceSalt and fresh-ground black pepper

Place the shallots and b.u.t.ter in a large skillet or saute pan. Cook over medium heat until the shallots are translucent but not browned, about 3 to 5 minutes. Add the mushrooms and increase the heat to high. Saute until just slightly browned, about 10 minutes. Remove the mixture from the heat. Add the Cognac and carefully ignite. Stir with a long-handled oversized metal spoon until the flames die out. Puree the mushroom mixture in a food processor. Add the lemon juice, and salt and pepper to taste. Sc.r.a.pe into a covered container and refrigerate overnight to meld the flavors. Eat within 3 days.

Cannellini Bean Spread Makes about 11/4 cups cups

For the lowfat lovers, here is a spread that some may prefer over cheese. Cannellini beans are also known as white kidney beans. The combination of mint and parsley is cla.s.sic Italian; here I add cilantro, another mint-like flavor. Serve with fresh bread or crostini.

1 large clove garlic1/4 cup fresh flat-leaf parsley cup fresh flat-leaf parsley2 tablespoons fresh cilantro leaves1 tablespoon fresh mintOne 15-ounce can cannellini beans, rinsed and drained3 tablespoons water or liquid drained from the beans3 tablespoons fresh lemon juice

With the food processor running, add the garlic through the feed tube to chop it. Add the parsley, cilantro, and mint and pulse to chop. Add the beans; process until coa.r.s.ely chopped. Add the water and lemon juice through the feed tube with the motor running, and process until smooth. Sc.r.a.pe the mixture into a serving bowl and chill until serving. Decorate with a sprig of parsley. This can be made 1 day ahead.

Hummus Serves 5

Hummus, a must with fresh pita bread pita bread, is the dish that has made Middle Eastern food famous. Every country there has a favorite bean or legume from which they make their creamy, seasoned dips. Tahini, an important ingredient, is a paste made from ground sesame seeds. It tastes a bit more bitter than nut b.u.t.ters, but is the perfect foil to the sweet chickpeas in this hummus. Some people like their hummusreal garlicky, others like it milder. Give each person a whole pita and let them tear pieces off and scoop up the dip. I serve hummus with spears of romaine lettuce along with the pita.

2 to 3 cloves garlic, or to tasteTwo 15-ounce cans chickpeasAbout 1 1/3 cup hot water cup hot waterJuice of 1 large lemon1/3 cup sesame tahini cup sesame tahini2 tablespoons extra-virgin olive oilPinch of red pepper flakesPinch of salt

With the food processor running, add the garlic through the feed tube. Add the chickpeas and while the machine is running, slowly add the hot water until the mixture is a fluffy dipping consistency. Add the remaining ingredients and puree until smooth. Sc.r.a.pe into a serving bowl and refrigerate, covered, until serving. To serve, make a depression in the top of the dip and drizzle with a bit more olive oil, which will pool in the dish. Keeps, refrigerated, for 2 to 3 days.

Roasted Eggplant Dip Serves 4

This is a variation on baba ghanoush, a wonderful (and lowfat) Mediterranean dish that is good with toasted pita bread, plain or herbed focaccia, or toast. This is nice topped with some sesame seeds that have been lightly toasted in a dry skillet.

2 medium eggplants (about 11/4 pounds) pounds)1 medium shallot1 whole canned jalapeno pepper2 tablespoons olive oil2 teaspoons fresh lemon juice1 teaspoon fresh lime juice1/4 teaspoon ground c.u.min teaspoon ground c.u.minPinch of salt

[image]Preheat the oven to 400F.

[image]Cut the eggplants in half lengthwise and place, cut side down, on a lightly greased baking sheet. Bake for 35 to 45 minutes, until tender and the skin is blackened and puckered. Set aside to cool.

[image]Peel the eggplant and discard the skin. With the food processor running, add the shallot through the feed tube. Add the remaining ingredients and process until just combined; this dip is best a bit chunky. Sc.r.a.pe into a serving bowl and refrigerate, covered, until serving. This dip can be made 1 day in advance.

Hot Artichoke Dip Serves 6

This is the most popular dip I make. It is good hot, warm, or cooled to room temperature. Serve this dip with Pita Bread Crisps Pita Bread Crisps, or with fresh slices of Roman Bread Roman Bread.

4 scallions8 ounces cream cheese, at room temperature1 cup grated Parmesan cheeseOne 1 1/4-ounce can artichoke hearts or bottoms, drained1/2 cup mayonnaise or plain yogurt cup mayonnaise or plain yogurtDash of hot red pepper sauce

[image]Preheat the oven to 400F.

[image]Place the scallions in a food processor and chop. Add the cream cheese and Parmesan cheese and process until smooth. Add the artichokes and process until coa.r.s.ely chopped. Add the mayonnaise or yogurt and red pepper sauce; process with on and off pulses just until incorporated. Sc.r.a.pe the mixture into a shallow 4-cup gratin dish or ovenproof dish. (The dip can be made 1 day ahead up to this point and refrigerated.) Bake for 25 minutes, until the dip is bubbly. Serve immediately.

Marinated Fresh Vegetables Makes 2 quarts, serves about 8

I have been taking these vegetables a la greque a la grequeto parties for decades. The vegetables do not need cooking; they soften in the vinaigrette as they marinate. I use a wonderful organic apple cider vinegar in the marinade, and store them in big spring-top jars. Prepare the vegetables one to three days before serving. This is a wonderful, crunchy appetizer or salad, especially when accompanied by fresh bread and cheese.

1 cup vegetable oil1/2 cup olive oil cup olive oil1/2 cup apple cider vinegar cup apple cider vinegar1/3 cup water cup water11/2 tablespoons chopped fresh dill or basil tablespoons chopped fresh dill or basilGrated zest of 1 lemonPinch of onion powderSea salt and coa.r.s.e-ground black pepper1/2 small head cauliflower, cut into florets small head cauliflower, cut into florets1 to 2 medium carrots, sliced, or 4 ounces baby carrots, halved lengthwise1 medium yellow crookneck or straight-neck summer squash, cut into 1 1/2-inch chunks2 medium zucchini, cut into 1 1/2-inch slices on the diagonal1 large red pepper, cut into 1 1/2-inch strips1/3 pound large fresh mushrooms, sliced pound large fresh mushrooms, sliced 1 1/2 inch thick inch thickOne 12-ounce package frozen artichoke hearts, defrosted and drained on paper towels3 cloves garlic, peeled and halved1 bay leaf

[image]Combine the oils, vinegar, water, dill or basil, lemon zest, onion powder, salt, and pepper in a bowl. With a whisk or immersion blender, blend until thick.

[image]Layer the vegetables in a tall 2-quart gla.s.s jar, and tuck the bay leaf in on top. Pour the vinaigrette over the vegetables. Cover the jar with the lid and turn upside down to moisten all the vegetables. Place the jar right side up in the refrigerator, over night or up to 3 days. To make sure the marinade is reaching all the vegetables, you may want to let the jar rest on its side occasionally, while it is being refrigerated. Place a paper towel underneath, in case the jar should leak.

[image]To serve, remove the vegetables from the jar with a slotted spoon. The vegetables may be eaten cold or at room temperature. They keep for 4 days.

Lolly's Roasted Red Peppers Serves 4

Lolly Font is our local Iyengar yoga teacher. She is known by all as an incredible cook, able to go out to the backyard, pluck a few things from the garden, and come up with a fantastic meal in no time. Her way with recipes floats around like gossip in my circle of cooks. These peppers of Lolly's are absolutely famous. You can broil them with cheese, as directed here, and serve them with bread, or just serve the peppers marinated in their own juices with the garlic, parsley, and oil. At one party where I served them, a guest described them as "the caviar of peppers."

4 large red bell peppers, with the thickest flesh you can find1/4 cup olive oil cup olive oil2 cloves garlic, chopped2 tablespoons chopped fresh flat-leaf parsley2 tablespoons chopped fresh basil2 teaspoons chopped fresh oregano or marjoram6 ounces whole milk mozzarella, sliced

[image]Place the peppers on a baking sheet and broil them until the skins blister, about 3 minutes. With a pair of metal tongs, turn a quarter turn and broil for 3 minutes. Repeat this until the entire pepper is charred. Immediately place the peppers in a paper or plastic bag. Close the bag and let the peppers sit until they have cooled to room temperature, about 20 minutes. The steam given off by the peppers will loosen their charred skin.

[image]Cut open one side of a pepper and pull out the seeds, ribs, and stem; discard them. Holding the pepper over a small bowl, peel off the skin using a paring knife. The bowl will collect the juices. If some of the skin sticks, rinse the pepper under cold running water. Repeat until all the peppers are seeded and peeled. (You can store the peppers in their juices in a covered container in the refrigerator for up to 3 days, if you wish.) [image]Cut each pepper into 5 or 6 large pieces and place the pieces in 4 individual gratin dishes. Drizzle each with a tablespoon of oil, some garlic, and any collected juices.

[image]Combine the parsley, basil, and oregano. Distribute the mixture evenly among the 4 dishes. Top the pepper pieces and herbs in each dish with a slice of cheese. Place the dishes under a broiler and broil until the cheese bubbles and begins to brown. Serve immediately.

Basil-Baked Tomatoes Makes 4 dozen tomato halves, about 1 quart

Use these tomatoes as an ingredient in bread or as an antipasto served with bread, or toss them with pasta or drop them onto pizza or focaccia instead of fresh tomatoes. Once you try these, you will want to have them around all the time. They are, for their sublime flavor and real versatility, a perfect pantry staple. They are especially good with country breads.

24 small, ripe Roma tomatoes2/3 cup olive oil cup olive oil3/4 cup chopped fresh basil cup chopped fresh basil6 cloves garlic, peeled and minced

[image]Preheat the oven to 200F. Line a large 17-by-11-inch baking sheet with parchment paper.

[image]Cut the tomatoes in half lengthwise, removing the stems, if necessary. Place the tomatoes in a shallow bowl, and toss them with the olive oil so that they are evenly coated. Arrange the tomatoes, cut side up, on the baking sheet. (All the tomatoes should fit on one sheet.) Sprinkle them evenly with the chopped basil and minced garlic.

[image]Bake the tomatoes for 3 to 31/2 hours, or until the tomatoes are wrinkled, but still moist. Remove from the oven and let cool to room temperature. Place the tomatoes in a covered container or wide-mouth spring-top jar, and store in the refrigerator for up to 1 month. hours, or until the tomatoes are wrinkled, but still moist. Remove from the oven and let cool to room temperature. Place the tomatoes in a covered container or wide-mouth spring-top jar, and store in the refrigerator for up to 1 month.

Marinated Olives with Herbs and Sun-dried Tomatoes Makes 1 quart

You can use any type of brine-cured olive for this recipe-Californian, Greek, or any other. These olives will keep for three months in the refrigerator. They look very pretty in the jar, and make a wonderful gift accompanied by a loaf of country bread.

4 cups brine-cured black olives, pitted and drained3 cloves garlic, peeled and cut into 4 slices each1/4 cup drained oil-packed sun-dried tomato strips, oil reserved if desired, see Note cup drained oil-packed sun-dried tomato strips, oil reserved if desired, see Note5 julienne strips of orange zest (each about 2 inches long)1 tablespoon chopped fresh basil1 tablespoon chopped fresh marjoram1/2 cup olive oil cup olive oil