Recipes

Speckled Hummus

Monday, January 5. 2009

I just got a request for this again on the bulletin board, so I thought I'd post it to make it easy to find. This is a non-traditional hummus, but very tasty and popular. I created the recipe by improving one I got out of The 30-Minute Vegetarian Gourmet in 1991, and have refined it over the 80 or so times I've made it over the last 17 years. In fact, this version is slightly different from the one I posted on CooksIllustrated 3 years ago.

This recipe makes about a quart of hummus. It keeps in the fridge for 7-10 days and freezes reasonably well, though, so there's no reason not to make a bunch and save some for later.

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Posted by The Fuzzy Chef in Recipes at 22:32 | Comments (0) | Trackbacks (0)

Defined tags for this entry: appetizer, meze, middle eastern, recipes

Espárrago de la Navidad

Monday, December 29. 2008

This is a recipe I synthesized based on other Spanish recipes to be a side dish for Christmas Eve dinner. It's great for that purpose in two ways: it's dramatically red and green, and it can be 100% prepared ahead and simply baked in the oven for 25 minutes while you do other stuff on the stove.

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Posted by The Fuzzy Chef in Recipes at 22:08 | Comments (0) | Trackbacks (0)

Defined tags for this entry: asparagus, recipes, spanish food

French Rolled Omelets are easy!

Friday, December 26. 2008

In a recent print article, Cooks Illustrated Magazine attempted to convince us that French rolled omelets, a staple of rustic peasant cuisine in France for centuries, were somehow very difficult food worthy of a two-column recipe and the addition of a whole cup of saturated fat and a lot of fiddly handling (to be fair to them, Julia Child did this as well).

So, the other morning, I set out to prove them wrong. I made rolled omelets not only quickly and easily (35 min for 4 omletes, start to finish), but I used inferior ingredients and didn't measure. Among other things, instead of fresh whole room-temperature eggs, I used Costco carton fake eggs which were past their expiration date.

The result? Quick, easy, tender, tasty. This is easy food. Recipe follows.

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Posted by The Fuzzy Chef in Recipes at 22:26 | Comments (0) | Trackbacks (0)

Defined tags for this entry: breakfast, eggs, french, omlet, omlette, recipes

Mushroom/Salmon Risotto

Friday, December 5. 2008

I don't have a picture for this one, but a Alyscia asked me for the recipe, so here it is. This is a good risotto to make if you want a very hearty, filling, meal risotto and happen to have good hot-smoked salmon on hand.

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Posted by The Fuzzy Chef in Recipes at 20:51 | Comments (0) | Trackbacks (0)

Defined tags for this entry: italian, mushrooms, recipes, rice, risotto, salmon, wine

Sangria Fácil

Friday, November 7. 2008

Since my local wine merchant (Val de Cole) got in a few cases of dirt-cheap Spanish wine, I decided to make 4 liters of sangria for my Open Studio. I may not have sold as much art as I wanted, but the sangria was gone. People complimented me; I don't know why people think sangria is difficult to make (or how restaurants get away with charging $8 per glass). It's easy, home-made fortified wine.

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Posted by The Fuzzy Chef in Recipes at 09:09 | Comments (3) | Trackbacks (0)

Defined tags for this entry: drink, recipes, spanish food, wine

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