SALON

Bob Blumer

Thursday, Jul 8, 2010 11:09 AM UTC

Roasted red bell pepper sauce

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(Serves 2)

Ingredients

  • 2 red bell peppers
  • 1 Poblano chili
  • 1 1/2 tablespoons butter or olive oil
  • 2 shallots
  • 1 leek, white and pale green section only
  • 3/4 cup chicken or vegetable stock
  • 1 tablespoon fresh thyme, stems removed
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste
  • 1/4 cup heavy cream

Directions

  1. Roast the red and poblano peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag, seal and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
  2. In a sauté pan over medium heat, heat the butter and add the shallots and leek. Cook for about 6 minutes, or until the shallots and leeks are translucent, stirring frequently.
  3. Add the stock and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)
  4. Remove from heat and let cool. In a food processor or blender, add the stock, red peppers, poblano chili, lemon juice, salt and pepper. Blend until smooth.
  5. Before serving, reheat sauce in a saucepan and stir in cream.

Wednesday, Jul 7, 2010 12:08 PM UTC

Herbed olive oil recipe

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Ingredients

Start with your choice of the following ingredients:

  • 1 large bunch of fresh rosemary
  • 1 large bunch of fresh thyme
  • 4 raw garlic cloves, peeled and crushed with the flat edge of a knife
  • 8 roasted garlic cloves, peeled
  • 2 tablespoons whole black peppercorns
  • 1 handful of small dried peppers
  • 1 liter of robust olive oil (but nothing over $10 since the delicate flavor will be overwhelmed by the herbs and spices).

Directions

  1. Stuff all of the flavoring ingredients into a large jar and pour the olive oil over top. Make sure that the oil covers all of the herbs, or mold will form. Cover tightly with a lid and allow jar to sit at room temperature, or in a sunny spot in your kitchen, for a week. Then strain out the debris and return the oil to its original bottle, or another more decorative one. If you like, add a few sprigs of fresh rosemary to dress it up.
Wednesday, Jul 7, 2010 11:08 AM UTC

Spiced walnuts recipe

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(Serves approx. 15)

Ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon aniseed
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 2 pounds shelled walnut halves

Directions

  1. Preheat the oven to 350°F.
  2. In a sauté pan over medium heat, heat the oil.
  3. Add the spices and stir for 2 minutes to toast.
  4. Remove from heat, add the walnuts, and toss until the nuts are thoroughly coated.
  5. Arrange the walnuts in a single layer on a baking sheet and bake for about 10 to 15 minutes, or until the nuts are a deep gold, turning once.
Wednesday, Jul 7, 2010 3:07 AM UTC

Roasted winter vegetables with rosemary and calamata olives recipe

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Serves two as a meal (with wild rice), or four as a vegetable side dish

Ingredients

  • 1 medium potato (any kind), skin on, cut into 1/2 inch pieces
  • 1/2 to 1 head of garlic, cloves separated and skins removed
  • 2 large shallots, peeled and quartered
  • 1 carrot and/or parsnip, peeled and sliced into 1/2 inch slices
  • 6 Brussels sprouts
  • 3/4 teaspoon salt
  • 4 tablespoons olive oil (ideally a robust “green” oil)
  • 1 yellow bell pepper, cut lengthwise into 1/4 inch strips
  • 1/2 cup Calamata olives (pitted)
  • 1/4 cup fresh rosemary or thyme, stems removed
  • 3/4 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450° F and prepare vegetables.
  2. In a large roasting pan (or similar facsimile) add potato, garlic, shallots, carrots and Brussels sprouts.
  3. Add olive oil and salt, and toss thoroughly.
  4. Roast in oven for 30 minutes.
  5. Remove from oven and add bell pepper, olives, fresh herbs and black pepper. Toss and return to oven.
  6. Cook for 30 to 45 minutes longer (turning once or twice), or until vegetables are nicely browned — but not charred. Serve immediately.
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Wednesday, Jul 7, 2010 3:07 AM UTC

Fried peanut butter and banana sandwiches

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Ingredients

  • 1 tablespoon butter or margarine
  • 1/2 very ripe banana, mashed with a fork
  • 2 tablespoons smooth peanut butter
  • 2 slices Wonderbread

Directions

  1. Lightly toast bread in a toaster.
  2. Spread peanut butter on one slice, then top with banana mush.
  3. Cover with the second slice of toast.
  4. In a skillet, melt butter over medium heat.
  5. Add sandwich and brown on both sides like a grilled cheese sandwich
Wednesday, Jul 7, 2010 3:07 AM UTC

Curried cashews recipe

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(Serves approx. 15)

Ingredients

  • 4 tablespoons olive oil
  • 2 teaspoons ground ginger
  • 2 teaspoons dry mustard
  • 4 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon salt
  • 2 pounds raw cashews

Directions

  1. Preheat the oven to 350°F.
  2. In a sauté pan over medium heat, heat the oil.
  3. Add the spices and stir for 2 minutes to toast.
  4. Remove from heat, add the cashews, and toss until the nuts are coated thoroughly.
  5. Arrange the cashews in a single layer on a baking sheet and bake for about 15 to 20 minutes, or until the nuts are browned, turning once.

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