Beet Hummus

I picked up some amazing beet hummus at a natural food store in Ames, Iowa a few months ago. I tried my best to recreate it from the ingredient label. Here's my best try. I think it is pretty good: (Darby, I adjusted it a bit since you had it)

Beet Hummus

1 can whole beets, drained (would taste better with fresh, I'm sure!)
1 can drained garbanzo beans
2-3 T canola oil
1 1/2 T. red wine vinegar
3 cloves garlic
3/4 t. kosher salt
1/4 t. pepper

Blend up in a food processor until smooth.

Pate

adapted from Bon Appetit

1 stick unsalted butter,soft
4 slices bacon, chopped
1 1/2 c. chopped onion
1 garlic clove, minced
12 oz. chicken livers, trimmed
1 large Granny Smith apple, peeled and chopped into small cubes
3/4 t. dried marjoram
2 hard-boiled eggs-- can still be hot
2 T. brandy
1 1/4 t. salt
parsley for garnish

Melt 1/4 c. butter in large heavy skillet over med-high heat. Add chopped bacon and saute a few minutes. Add onion and sauce until pale golden. Add garlic-- saute 1 minute more. Add livers, apple, marjoram and saute until livers are no longer pink inside and apple soft-- about 10 minutes or so.

Transfer warm liver mixture (which just sounds so gross) to food processor. Add eggs, brandy, and salt. Puree until very smooth. Process in remaining 1/4 c. butter and pepper to taste. Transfer to serving bowl and chill. Can be made up to 4 days in advance.

it is so good apple, honey, quark tart

okay.  so i had some left over pie dough from making a quiche and there are apples all over in the market.  and cheryl told me about the wonders of the quark you can get from the cheese people at the farmer's market.  together, they made this amazing tart.  i used this recipe as the basis.  you should make this.  it. is. so. good.  you won't regret it.

i didn't use a tart pan or anything.  i just made a free-form tart out of the dough i had remaining.  this is what it looked like when it was done:

i definitely recommend spreading the cheese gingerly with your fingers.  otherwise the crust will tear.  oh, and since i used pie crust instead of puff pastry, i partially baked the crust before putting the fillings in.  

Apple, Honey and Goat Cheese Tart

INGREDIENTS:
1 sheet puff pastry (about 8.5 ounces)
2 small apples (I think I used Cortland, but I really just asked the farmer what type were best for a tart. You would be totally safe using a golden delicious apple, for sure) [i used granny smith--b.]
A little lemon juice
1/3 cup honey
2 tbsp butter, melted (mine was mostly melted)
6 ounces fresh goat cheese (as soft and spreadable as you can find — *not* crumbles)

DIRECTIONS:
1. Preheat the oven to 325 degrees.
2. Core, peel and slice the apples into thin half-moons. Set aside in a bowl with a teaspoon or two of lemon juice, to prevent them from browning.
3. Roll out puff pastry to about 1/4″ thick, so that it covers a 9″ square tart pan. Roll puff pastry onto your rolling pin and lay it down on top of the tart pan. Press the dough into the corners and crevices to create a fluted crust.5. Spread a thin layer of goat cheese over the bottom of the puff pastry in the tart dish. I used my fingers (with very washed hands) to spread it gently, because even a cheese knife risked breaking the puff pastry.
4. Toss the apples with butter and honey to coat evenly. Spread in a uniform layer over the goat cheese.
5. Bake for 30-35 minutes, or until apples are lightly browned and honey is bubbling. Remove, cool for ten minutes, and serve.

Serves about 6 as a first course and dessert, or 12 as hors d’oeuvres.

Leek and Goat Cheese Tart

I was at La Buvette about a week ago and had a taste of a lovely leek and cheese tart.  And then I found leeks at the farmers market.  And goat cheese.  And so, I had to find a recipe for a tart.  This is what I used (with some alterations I've noted).  It was tasty warm.  I also just found out a few minutes ago that the leftovers (if there are any) are quite nice cold.

Makes 4 servings.

1 12" pie crust (I used one of the ones by pillsbury that you just unroll and make the size you want)
4-5 medium leeks (I had 4 small leeks, so I added one medium onion, thinly sliced)
2 T olive oil
3 T whipping cream
1/2 t salt
1/4 t ground pepper
1 1/2 T chopped fresh tarragon (I didn't have this, so I left it out)
3 oz. crumbled goat cheese

Preparation:

• Unfold piecrust, and roll into a 12-inch circle on a lightly greased baking sheet. Fold outer 2 inches of dough over, and crimp. Prick bottom of crust with a fork. (I rolled the outer edges into a kind of swirly edge. I thought it was prettier than folding and crimping, but to each her own.)
  
• Bake crust at 425° for 8 to 10 minutes or until lightly browned.
• Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
• Sauté leeks in hot oil in a skillet over medium heat 8 to 10 minutes or until tender. (Do not brown.) Stir in cream, salt, and pepper; cook, stirring constantly, 4 to 5 minutes or until slightly thickened. Stir in tarragon.
• Sprinkle 2 ounces (1/2 cup) goat cheese on bottom of crust; top with leek mixture. Sprinkle with remaining cheese.
  
• Bake at 375° for 18 to 20 minutes or until golden and bubbly.

Mine got golden, but not bubbly. And it took more than 20 minutes.  In fact, the goat cheese did not really melt.  I think that the next time I do this, I'll cream the goat cheese with an egg or with some cream cheese or something and put that on the bottom of the tart and then crumble chunks of goat cheese on top.  The flavor of this was great--really rich--but I'd have liked a creamy cheese layer in terms of texture.  But that's just me.

Sage Pesto

A friend of mine (Jaci White) recommended to me that I try to make pesto out of sage. I adjusted this recipe and tried it today and all I can say is YUM! we're planning on using it this week with pasta and sliced sausage.

3/4 c. fresh sage leaves
1/4 c. fresh wide leaf parsley leaves
1/4 c. toasted pine nuts
a few tablespoons fresh lemon juice
1/4 c. olive oil (or more)
3 cloves garlic
kosher salt to taste

puree in food processor or blender

What to do with radish tops?

Radishes are everywhere at the Farmer's Market right now. Last week I picked up a bunch for $1. I've always felt sad composting the beautiful greens-- and last Sat. decided to give Clotilde's recipe for Radish Leaf Pesto a go. It had (obviously) quite a different taste than regular basil pesto-- but we totally enjoyed it. It made a huge serving and with the help of a few guests ate it all up with chips. Definitely making it again-- yummy and incredibly economical.

Roasted Feta With Thyme Honey

this has become my new favorite appetizer. so yummy. quick n easy too.


1 8-ounce slab Greek feta, blotted dry

2 tablespoons extra-virgin olive oil

1 tablespoon Greek thyme honey, or other honey

Freshly ground black pepper

Greek-style pita bread, toasted and cut into wedges

Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional).

1.Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.

2. Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

Serves 4 to 6.

Adapted from Sara Dickerman.

Found here: http://www.nytimes.com/2007/09/09/magazine/09food-t.html

This is an awesome hummus recipe.

It seriously is kick-butt. Plus so, so much cheaper than buying prepared hummus. And, you can easily freeze it.

2 1/2 c. cooked chick-peas, plus 1/2 c. bean liquid
3 (smallish) cloves garlic, cut up a bit
1/4 c. ROASTED tahini(seriously, get the roasted stuff)
2 T. olive oil
juice of one lemon (or less)
1 t. salt

Drain beans (saving a bit of bean liquid). Place all ingredients in a food processor. Process until it has a very smooth consistencey (several minutes for me). Can add more bean liquid. Chill. Eat.