"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Sunday, January 3, 2010

3 Easy Apps

When I found out that one of my co-workers would be performing during Rockport's First Night, I invited him and his partner to our house beforehand for some roasty-toasty cocktails (mmm, mulled red wine and Irish coffee) and some nibbles before we all set off on an evening of sea chanties, calypso-funk and Beatlemania. Of course I turned to our beloved Gourmet Cookbook for the nibbles (and yes, those cocktails came from Gourmet Today--more on those soon).

I was looking for easy, and I was looking for not going to the store. I won on both counts.

I happened to have a few small bags of raw pepitas in the freezer, and this recipe is so simple I'm amazed I haven't tried it yet. You put the pepitas in a dry, medium hot pan, stir them for 5-7 minutes until they're brown and lovely, drizzle a little XVO on them and sprinkle with a little fine sea salt.

That's it! So delicious.

We happened to have an eggplant kicking around, and my husband is a fiend for cured olives--so the ingredients for Olive and Eggplant Spread were right at hand. Sort of a cross between baba and tapenade, my friend commented, and yes, he's right!

Also hanging out in the freezer--tiny little whole wheat pitas, which I thought would make dandy pita toasts for the spread. Again, this is so easy--split the pitas, brush with XVO and sprinkle with coarse salt, then cut into wedges and toast. I had them in the oven at the same time the eggplant was roasting.

Then, on to First Night! Here's some of the great music I heard:

What a great way to ring in the new year! Thanks, Rockport!


Gluten-Free recipes in this post: Roasted Pumpkin Seeds, Olive and Eggplant Spread

Low-Carb recipes in this post: Roasted Pumpkin Seeds, Olive and Eggplant Spread

Paleolithic recipe in this post: Roasted Pumpkin Seeds


Georgia said...

Do you have an artichoke dip recipe (using yogurt)?

Melissa Bach Palladino said...

this one looks pretty good if you sub yogurt for sour cream! http://www.epicurious.com/recipes/food/views/Creamy-Artichoke-Dip-with-Pita-Chips-105766