Saturday, December 31, 2011
From the kitchen of One Perfect Bite...It's hard to believe the year is coming to an end. At dinner tonight Bob and I will toast absent friends and I want you to know that all of you are included in that number. We have no special plans for the evening, though we will be hosting a brunch on New Year's Day. I have made some very simple finger foods for the two of us to nibble on as wile away the countdown to midnight. I've actually made three dishes and a coin toss determined which I would share with you today. Muhammara, a hot pepper dip, won. This is a Turkish dip that I had for the first time this year. As you scan the recipe ingredients you'll see that there is nothing here not to like. It is very easy to make and if you keep pomegranate molasses in the pantry, you can have it on the table in 10 minutes. It is usually eaten as a dip or spread, though it also makes a wonderful sauce for grilled meats and chicken. It's important to use fresh bread crumbs and toasted walnuts when you make this. They add flavor and texture that can't be achieved with easier substitutions. I hope you'll give this dip a try. It is additive and I think you'll like it. And because it's New Year's Eve, I thought I sneak in the latest pictures of our younger grandsons. They're sweeter than muhammara but just as addictive. They are, however, more work.Their photos are at the end of this post. Here's the recipe for this wonderful Turkish dip.
Muhammara...from the kitchen of One Perfect Bite
1 (7-ounce) jar roasted red peppers, drained and patted dry
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
In a food processor blend together peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until mixture is smooth. With motor running add oil gradually. Transfer muhammara to a bowl and serve it at room temperature with crudities or pita triangles. If not served immediately refrigerate for up to 24 hours. Serve at room temperature. Yield: 1-1/2 cups.
One Year Ago Today: Bouillabaisse la Marseillaise
Two Years Ago Today: Mexican Beer Cheese Spread