"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!


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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

2 comments:

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