Hummus: Simple and Easy

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Hummus and other Middle Eastern/Mediterranean foods have become very popular lately, and with good reason. They are not only delicious, but usually chock full of things that are good for you, while low in fat. But I have to say that grocery stores and Mediterranean delis have a good scam going selling prepared hummus. If you have a food processor, it is dead easy to make it yourself, just the way you like it. And the cost of a can of chickpeas is much lower than the cost of a small tub of prepared hummus.

I love to keep hummus around for a quick lunch or snack. I’ll eat it on pita, regular bread, crostini or in a wrap with lettuce, tomatoes and cucumber. It’s a great picnic food or a nice addition to a party spread. Hummus keeps for about a week in the refrigerator.

I don’t have a set recipe for making hummus. Each time I make it just a bit differently, experimenting with the amounts, spices and herbs. The following recipe provides suggested amounts, but taste and adjust as you go to your own preferences.

Quick tip: A recent issue of Cook’s Illustrated had an article on hummus. In it, they suggested processing the chickpeas and spices first, then adding the liquids separately through the feed tube. I tried this, and it resulted in a lighter, smoother hummus. While this step is not necessary, and you may want to omit it if you like your hummus chunkier, I include it below because it did improve the texture for me.

Hummus

Process together:

• 1 can chickpeas, rinsed and drained
• 1 garlic clove, smashed
• ½-1 tsp. cumin, or to taste
• pinch cayenne
• salt
• 1 tbsp. parsley

While the food processor is running, pour in:

• 2 tbsp. lemon juice
• 3 tbsp. tahini blended with 2 tbsp. olive oil

If the hummus isn’t the desired consistency, add a few tablespoons water. Garnish with minced parsley, toasted sesame seeds and maybe a drizzle of olive oil.

Notes: Adjust amounts freely to your tastes. Some people like a good deal more tahini than I do, for instance. I have substituted other spices for the cumin with good results, such as smoked paprika. You may also want to add more garlic or parsley, use paprika instead of cayenne, or even throw in some roasted red peppers. There are no rules — or at least there shouldn’t be.

Quick and Easy but Elegant Party Food

Yes, the party season is winding down, but here’s a dilemma that can come up at any time: What do you do if you want to be social and have people over, but you don’t want to spend a lot of time cooking beforehand? I know that as I have gotten more and more pregnant, my tolerance for standing in front of a stove has diminished greatly. Here are some ideas I’ve used for putting together a simple but elegant spread without spending a lot of time or effort, beyond perhaps a quick trip to the grocery store.

The Cheese Tray

Of course, the cheese tray is a classic for good reason — who doesn’t love a selection of nice cheeses? But you can get creative with it without too much extra effort. Fresh and dried fruits, nuts, pickles and cured meats all pair well with cheeses. In addition, why not put out one or two unusual accompaniments? One of my favorites is hot pepper jelly, which goes especially well with a creamy cheese like chevre. An unusual mustard, chutney, honey or infused oil would also work. In fact, this is a great opportunity to get rid of that gourmet gift or that jar you picked up on a shopping trip that looked interesting but you haven’t figured out what to do with it.

Breads and Chips

This is another way to get creative without expending too much effort: make your own crostini and chips. Slice up a baguette or cut pitas or tortillas into wedges, brush with oil, sprinkle with a little coarse salt and crisp up in a 400-degree oven for 8-10 minutes, until browned. Other breads will work too. Crostini and chips freeze well, so are easy to keep on hand. I have gotten into the habit of making them whenever I have some bread that is about to turn rock hard and keeping a freezer bag full. Not only are they good to pull out for parties, but they also make yummy snacks.

Straws and Tarts

If you have some puff pastry dough or pre-made pizza dough, you can make a whole host of finger foods. Keep these ingredients on hand in the freezer, and all you have to remember is to take them out to thaw a few hours before the party starts. I have spread pizza dough with pesto and sprinkled with grated cheese, then folded over the edges to form a rustic tart. Other simple toppings, such as sun-dried tomatoes, roasted peppers or olives, would also be delicious. Bake for 10 minutes in a 400-degree oven, and the result is a real crowd pleaser.

Or press grated cheese, sesame seeds, herbs or spices into a sheet of puff pastry dough. Cut the dough into strips, twist each strip and bake at 400 degrees for about 10 minutes to make elegant straws. These look nice served in a tall vase or pitcher.

Smoked Fish Platter

This is one of my favorite appetizers (sometimes I make a meal of it): an assortment of smoked fishes, such as salmon, trout and oysters, with a variety of accompaniments. I like to serve smoked fish with those tiny loaves of black bread, sour cream, honey mustard, fresh dill or chives and minced red onion. They also go well with cucumber slices, tomato slices and melon wedges.

Mulled Wine or Cider

One way to ensure that your house smells terrific when guests arrive is to have a pot of mulled wine or cider on the stove, and it’s dead easy to make. Pour 1 bottle of dry red wine or apple cider into a large pot. Add 1 sliced orange and 1 sliced lemon, 2 cloves, 2 cinnamon sticks and a few dashes nutmeg. If needed, stir in some sugar to taste. Bring to a simmer — do not let it boil! — and then keep warm over low during the party.

Presentation

Since you don’t have to spend a lot of time cooking, you have more time to come up with creative ways to present the food. I actually think these ideas are more fun than the typical trays of hors d’oeuvres, because they can be served in lots of little bowls, plates and platters that you can place at various strategic points around the party area, rather than creating that one central food station where everyone congregates. I love to collect small ceramic dishes and bowls, and a gathering is a perfect excuse to show them off.

The key is to have fun with it. Even the simplest dishes can be impressive, and your guests won’t know what shortcuts you’ve taken. This leaves you more time and energy to actually enjoy your parties.

Happy new year!

Bruschetta

Bruschetta (pronounced “broo-sketta” ) and its relation, crostini, is one of my favorite snacks, especially now that summer is here and there is such a plethora of likely toppings. When most people think of bruschetta, they think of the classic starter of toasted bread served with a topping of chopped tomato and basil. Actually, bruschetta refers to only the bread, and it can be served alone or with any number of toppings, so don’t limit yourself to tomatoes when making it.

Bruschetta with tomatoes and roasted poblano chiles.

To make bruschetta, slice a large loaf of Italian, French or peasant bread into thick slices. (If all you have is a baguette, call it crostini — it will still be very good.) It doesn’t matter if the bread is a little stale; in fact, bruschetta was probably invented to use up day-old bread. Put the slices on a baking sheet and let them dry out in a 400-degree oven until they are browned and crisped, 5-10 minutes. Check frequently — the bread can quickly go from perfect to black. (A more authentic way of toasting the bread is on the grill, but this can be too much trouble unless the coals are already fired up.)

Rub each slice of toast with the cut side of a half clove of garlic. Drizzle the bread with very good olive oil, sprinkle with coarse salt, and set out with the toppings.

Now that bruschetta has become a popular addition to the appetizer menus of many chain Italian-style restaurants, I am afraid that many people’s experience of it is probably woefully lacking. In those places, bruschetta almost exclusively comes with a raw tomato topping, usually made from sad, out-of-season tomatoes. In one horrendous chain restaurant, I sampled a bruschetta in which the tomatoes were still partially frozen! Needless to say, that is the last time I set foot in that place.

Bruschetta with tomatoes should only be attempted when the tomatoes are at their peak. Then, avail yourself of several dead ripe tomatoes and dice them small. Combine the tomatoes with shredded basil leaves, a few teaspoons good balsamic or red wine vinegar, salt and pepper. Serve, and find out why the simplest ingredients, when they are at their absolute best, are the most satisfying.

If tomatoes are not available, many other toppings can be substituted. The variation pictured above is diced tomatoes and roasted poblano peppers tossed with red wine vinegar. Here are a few other suggestions, just to get you started:

• any cheese
• any spread or dip
• an herb salad made from fresh herbs, vinegar and olive oil
• broiled or grilled vegetables, such as eggplant, zucchini or peppers
• roasted garlic
• roasted peppers or poblano chiles
• sauteed mushrooms or greens
• something from the pantry — canned white beans, smoked fish or sun-dried tomatoes, for instance
• a simple bread dipper, such as ¼ cup olive oil mixed with 1 tsp. minced garlic, 1 tbsp. balsamic vinegar, salt, pepper and fresh herbs
• or a combination of 2 or more of these

If you are making a vegetable topping, I suggest combining it with a splash of good vinegar, salt, pepper and perhaps some fresh herbs or minced garlic. As long as you have bread (even if it’s stale), bruschetta can be made with whatever is on hand, which makes it a terrific “just in time” appetizer for unexpected guests. I often eat it for lunch as well, to use up leftover vegetables or spreads.

Here are a few unusual bruschetta recipes from the blogosphere to try sometime:

• Anchovy and Sun-Dried Tomato Bruschetta
• Artichoke Mozzarella Bruschetta
• Avocado and Green Onion Bruschetta
• Strawberry Bruschetta (for dessert!)

Bean Cakes, a Versatile Classic

Bean cakes — or croquettes, if you want to get all French about it — are a wonderfully versatile dish. They work equally well as a side at breakfast, as an appetizer with a dipping sauce, on a sandwich or in a tortilla. Use any kind of beans you like, and vary the flavorings to suit. I generally make mine with a Southwestern flair, but cannellini with Italian flavors or chickpeas with Middle Eastern flavors are also good ideas.

I have also made these with lentils, without much success, but don’t let that stop you from trying if you are a lentil fan. The lentils have to be cooked exactly right, though. If they are undercooked, the cakes won’t hold together, and if they are overcooked, the cakes will be too mushy.

My favorite way to serve bean cakes is on top of a pool of Roasted Vegetable Salsa, with some salsa drizzled on top. Any salsa will work well, as would pesto or even aioli.

Bean Cakes

Time to make: ~1 hour
Yields: 2-4 servings

• 2 cups beans, pre-cooked or canned, drained and rinsed with some of the liquid reserved
• ½ cup onion, diced
• 6 cloves garlic, whole with skins on
• ¼ cup cilantro or parsley
• 2 eggs
• ¼ cup Mexican cheese, dry feta or Parmesan, grated
• salt and pepper
• breadcrumbs as needed
• vegetable oil for frying
• food processor

Saute the onion until browned, about 10 minutes. At the same time, toast the garlic cloves in a dry skillet until spotty brown on all sides and set aside to cool.

In a food processor, process the beans with a little of their liquid until chunky. Peel and chop the garlic. Combine the beans, onion, garlic, herbs, eggs, cheese, salt and pepper. Form this mixture into 4 large or 8 small patties.

Place the patties on waxed paper and set in the freezer to firm about 30 minutes. Heat about 1/8 inch oil in a large skillet over medium. Dredge the patties in the breadcrumbs to coat. Fry the patties until browned on both sides, about 3-5 minutes per side.

Anything made into a cake and pan-fried has to be good. (Croquettes are traditionally deep-fried, but pan-frying is easier and better for you.) You can make croquettes with almost anything, and they are a particular tasty way of using up leftovers. For another style of croquette, try my Potato Croquettes. These Leftover Chicken Croquettes from AllRecipes look like a good idea for a quick weeknight meal. And here’s a recipe for Sweet Potato and Turkey Croquettes that’s a keeper for after-Thanksgiving leftovers.

Sweet & Sour Cucumbers

Marinated cucumbers are one of my favorite starters — refreshing, but not filling. They can be made a few hours ahead of time and chilled in the refrigerator. This is a milder version that pairs well with Asian foods. The recipe is very versatile and can be made sweeter or hotter to taste, so please experiment!

Sweet and Sour Cucumbers

Serves: 2-4
Time to make: at least 1 hour
Keeps: up to 1 week in the refrigerator

Combine in a bowl:

• 1 cucumber, peeled and thinly sliced
• ½ cup rice vinegar
• ¼ cup water
• ½ tbsp. fresh ginger, minced
• 1 clove garlic, thinly sliced
• 2 scallions, thinly sliced
• red pepper flakes to taste
• 1 tbsp. sugar
• 1 tsp. coarse salt

Let marinate for at least 1 hour. Drain before serving.

Spanish Potato Tortilla

A Spanish tortilla is very similar to an Italian frittata, but its defining characteristic is the layer of thinly sliced, fried potatoes that form its foundation — and make it extra good, in my opinion. This dish is not only very simple, but it’s also extremely versatile. It works well at room temperature, cut into small wedges and served as tapas, as I did. It also tastes good hot, for a light dinner or breakfast. And it keeps well. You can even take it on a picnic. Of course, this is a basic recipe that leaves lots of room for interpretation.

Spanish Tortilla

Serves: 6 as an appetizer
Time to make: ~45 minutes
Keeps: 3 days in the refrigerator

What you need:

• 2 medium potatoes, thinly sliced
• 6 tbsp. olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced
• 3 cloves garlic, minced
• 6 eggs
• fresh parsley, salt and pepper
• 12-inch oven-proof skillet

1. Preheat the oven to 350 degrees
2. Heat half the olive oil in the skillet over medium-high
3. Add the potatoes in a single layer and cook until well browned on both sides, turning occasionally, about 15 minutes
4. Remove the potatoes to a plate
5. Heat the remaining oil in the same pan
6. Saute the onion and bell pepper slices until limp and starting to brown, about 10 minutes
7. Return the potatoes to the pan with the garlic and saute briefly
8. Reduce the heat to medium
9. Spread the potatoes and other vegetables in a single layer in the pan
10. Beat the eggs with the parsley, salt and pepper, and pour over the potato-onion mixture
11. Let cook, stirring lightly, until mostly set
12. Transfer to the oven and cook until the top is set, about 10 minutes

Sweet & Sour Onions

Some people have a sweet tooth, but my husband has a sour tooth. He likes anything pickled or vinegared. His perfect vinaigrette is one part oil and one part vinegar — or more. In the summer, I make him lots of vinegar-marinated cucumber slices to snack on, which are so sour after one day of bathing in vinegar that I can’t even eat them anymore. And we both like chowing down on these onions, which have a tiny bit of sweet to cut the vinegar. They are great snacks for serving with nuts at cocktail hour. But since not everyone has such a sour tooth, I always have a lot left over. I would appreciate any suggestions for what else to do with them.

Sweet & Sour Cocktail Onions

Serves: many people
Time to make: ~30 minutes, plus time to cool

Combine in a saucepan:

• 1 lb. frozen pearl onions
• 1/3 cup red wine or sherry vinegar
• 1/3 cup water
• 1 tbsp. sugar
• 1 tbsp. olive oil
• 1½ tbsp. tomato puree
• 2 bay leaves
• salt and pepper

Bring to a simmer over medium heat. Cover and let simmer until the liquid is reduced, 20 minutes. Uncover and cook the sauce down to a thick syrup.

Serve a room temperature. Keeps 1 week in the refrigerator.

Restaurant-style Crab & Artichoke Dip

I think this recipe is just as good as the crab dip you get in restaurants, and it’s surprisingly simple to make. Serve this with water crackers or slices of toasted baguette.

Restaurant-style Crab & Artichoke Dip

Serves: 8
Time to make: ~30 minutes

• 8 oz. cream cheese, softened
• 2 tbsp. onion, chopped
• 1 tbsp. mayonnaise
• 1 tbsp. horseradish
• 1 tbsp. lemon juice
• 8 oz. marinated, jarred artichoke hearts
• white pepper and paprika
• ½ lb. crabmeat
• food processor

Preheat the oven to 350 degrees. Mix all of the ingredients except the crabmeat until combined. Gently fold in the crabmeat. Spread in a baking dish and bake 15-20 minutes, until bubbly.

Cream Cheese Spread

Spreads and dips made with cream cheese are versatile party food. Simply process ½ cup cream cheese with ½ cup sour cream or ricotta to spreadable consistency. Then add a little lemon juice to brighten, plus whatever other additions you like to create the desired flavor profile (serves 8 or more). Here are some of my favorite ideas, which can be combined in many ways:

• 1 tbsp. fresh herbs
• ½ avocado
• ¼ cup blue cheese, feta, smoked mozzarella, provolone or other soft cheese
• 2 tbsp. Parmesan
• ½ cup smoked salmon, smoked trout, crab or chopped shrimp
• 1 head roasted garlic
• 2 tbsp. chopped nuts + 2 tsp. dried fruit
• 1 oz. green chiles
• 1 cup roasted red pepper
• 2 chopped sun-dried tomatoes
• 2 tbsp. sliced scallions
• 1 tbsp. horseradish
• 2 tbsp. pesto
• ¼ cup salsa

I created the following recipe based on the basic Cream Cheese Spread. It is a festive party dip appropriate for New Year’s Eve.

Smoked Salmon Mousse

In the food processor, combine:

• ½ cup cream cheese
• ½ cup ricotta
• ½ cup smoked salmon
• 1 tbsp. horseradish
• 2 tbsp. scallions
• 1 tsp. dillweed
• 2 tsp. lemon juice

Spiced Nuts

Simple recipes like this one come in handy this time of year. They’re easy to make, easy to keep, and equally appropriate for the unexpected drop-in, cocktail party, antipasto tray or a homemade gift. Be sure to experiment with different nuts and spices.

Spiced Nuts

Time to make: ~20 minutes

• 2 cups unsalted nuts (any kind or a mixture)
• 2 tbsp. water
• 1 tsp. brown sugar
• 1 tbsp. butter
• 1-2 tbsp. sugar (depending on how sweet you’d like them)
• 1 tsp. coarse salt
• 1 tsp. seasoning mix (such as baking spices, curry powder or southwestern seasoning)

Preheat the oven to 350 degrees. Spread the nuts on a baking sheet. Toast the nuts for 8 minutes, rotating the pan halfway through.

In a pot, combine the water, brown sugar and butter, and bring to a boil. Toss the nuts in this mixture until coated and the liquid has evaporated.

In a bowl, combine the sugar, salt and seasonings. Toss the nuts in the spices until well coated.

Let cool. Store up to 5 days in the refrigerator in a covered container, or freeze.