And Magazine Mondays is back!
I missed last week’s edition and I have a lot of entries this week so I’m anxious to get at it!
But before I do, I want to share my own entry for MM: Eggplant Dip … or spread … depending on how you look at it!
We had the family over on Sunday to eat a huge meal and also watch the Superbowl. I know next-to-nothing about American football but I must admit I did get caught up in the excitement of the game towards the end. I love an underdog as much as the next person and was happy to see the New Orleans Saints win. Hope they’re enjoying lots of beignets on Bourbon Street today!
As the family made their way over, I prepared numerous appetizers to quell the hunger until the real meal began and one of them was this delicious eggplant dip. Although if you wanted to call it a spread you wouldn’t be wrong.
While the recipe didn’t come from a magazine, I’d had my eye on it and decided to finally try it. The verdict: TOUCHDOWN! It was delicious and lovely spread over some crusty bread. And it was easy to make. Hope you give it a try!
In the meantime, here’s who’s joining me in blitzing that magazine pile (did you pick up on the football reference there … didya’???!!!!):
Abby of Confabulation in the Kitchen made Apricot Chicken from Everyday Food.
Tia of Buttercream Barbie made Orange Sour Cream Cake from Canadian Living and Wholesome Fruit Muffins from a January 2006 issue of Cooking Light.
Janie of Panini Girl made Sweet Cheese Puffs from Bon Appétit.
Angela of Spinach Tiger made Savory Leek and Carrot Tart from La Cucina Italiana.
Tamy of Always Eat on the Good China made Creamy French Onion Artichoke Dip.
Poppyseed of Poppyseeds and Tiger Lilies made Creamy Mushroom Soup from Cook’s Illustrated.
Dawn from Doable and Delicious made Butternut Squash Galette from the February 2009 issue of Gourmet.
Wandering Coyote of ReTorte made Energy Balls from Save-on Foods.
Sarah of A Taste of Savoie made Red Pepper Pilaf from Country Living.
Have a great week, everyone!
Ciao!
Eggplant Dip
Based on this recipe.Note: This recipe will yield about a cup to a cup-and-a-half of spread, depending on big your eggplant is. I like to make this the day before and let it sit in the refrigerator overnight to really let the flavours develop. Serve with crusty bread.
1 large eggplant
1/2 cup of extra virgin olive oil
3 teaspoons of wine vinegar
1 tablespoon lemon juice
3 cloves of garlic, minced
1 tsp. dried oregano
sea salt
freshly ground pepperIf you have a gas grill, preheat your grill, or preheat the broiler on your oven.
Prick the eggplant all over to allow for steam to escape.
Place the eggplant on the grill or under the broil and cook until the eggplant is scorched all over and soft inside (test by pricking with a fork or knife). This should take about 10 to 15 minutes.
Remove the eggplant from the heat and let it cool down so that you can handle it.
Scoop the filling into a bowl and mash with a fork.
Add half the olive and the red wine vinegar and mix very well.
Add the remainder of the olive oil and the lemon juice and mix thoroughly.
Add the garlic, the oregano and the salt and pepper to taste.
Refrigerate utnil ready to serve.
Enjoy!
Tags: Antipasti, Magazine Mondays
Ingredients:
1 oz rum 1 oz triple sec 1 oz amaretto 1 oz lemon juice Grated zest of 1 lemon
Preparing:
Pour all ingredients into a cocktail shaker. Shake well, strain and serve in a glass.
Click here to share, save or send by emailRelated posts:Moon Light Valentine’s Cocktail Special Fruit Cocktail Thanksgiving Sparkling Peach Cocktail
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Tags: amaretto, Christmas cocktails, Christmas drinks, cocktail, Hanukkah cocktails, Hanukkah drinks, liqueur, new years cocktails, new years drinks, rum, Saint Valentine's cocktail, Saint Valentine's drinks, Saint Valentine's food, Saint Valentine's recipes, thanksgiving cocktail, thanksgiving drinks, triple sec
It’s not too late for another great Super Bowl party recipe, this time it’s Shrimp Nachos. These nachos will make the perfect appetizer for any party or event. What they basically are in a shrimp and mayo mixture inside of tortillas scoops. The nachos’ get most of their flavor from cumin and use a few vegetables such as olives, green onions and green chilies. The best part about this recipe is its super easy. You will have these in the oven within minutes. For the cheese, I used a Mexican 4 cheese blend but you can use cheddar as well. Enjoy.
Ingredients:
¾ lb cooked shrimp (peeled and deveined with tails removed)
1 ½ cups Shredded Mexican cheese blend (or cheddar)
1 (4 ounce) can chopped green chilies (drained)
1/3 cup green onion (chopped)
¼ cup ripe black olives (drained and sliced)
½ cup mayonnaise
¼ teaspoon ground cumin
48 tortilla chips (scoops)
Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. In a large bowl combine shrimp, cheese, chilies, onions and black olives. In a separate small bowl combine mayonnaise and cumin. Add to shrimp mixture and toss to coat. Place about 1 tablespoon of the shrimp mixture into each tortilla scoop and lay out in rows on a baking sheet.
Step 2: Place into the oven and bake at 350 degrees for 5-10 minutes or until cheese has melted. Serve warm.
This is another amazing sub sandwich recipe for your Super Bowl party, perhaps the ultimate sub sandwich! I know that’s a bold statement, but this sub can back it up. Don’t let the long list of ingredients scare you, most of the vegetables are totally optional and you can add whatever you want. This sandwich is pretty simple; it uses 3 different types of meats, and 3 different types of cheeses. The French bread is spread with garlic butter and then toasted in the oven. Some of the vegetables added include tomato, lettuce, green pepper, onions and mushrooms. This sandwich is massive and will feed about 8 people. I will try and put up a dip recipe by tomorrow night so stayed tuned! Enjoy.
Ingredients:
1 loaf French bread (halved lengthwise)
4 tablespoons butter (softened)
3 garlic cloves (minced)
1 cup grated parmesan cheese
1 teaspoon dried oregano
1lb sliced ham
1lb sliced turkey
1lb sliced salami
1lb sliced mozzarella cheese
1lb sliced Swiss cheese
1lb sliced provolone cheese
2 cups lettuce (shredded)
2 tomatoes (sliced)
1 red onion (thinly sliced)
1 (10 ounce) can black olives (drained)
1 (4 ounce) can sliced mushrooms (drained)
1 green bell pepper (thinly sliced)
1 cup banana pepper (sliced)
Cooking Instructions:
Step 1: Pre-heat the oven to 425 degrees. In a small bowl mix together garlic and butter until smooth. Spread the garlic butter onto the split bread halves, sprinkle with parmesan cheese and oregano, and place onto a baking sheet. Bake at 425 degrees until the cheese is lightly golden. Remove from the oven.
Step 2: Lay out the bottom half of the French bread and layer with cheeses and meats. Top with lettuce, tomatoes, and olives. Next add onions, mushrooms, green pepper, and banana pepper. Top with the upper layer and press down gently.
(Makes 8 Servings)
I consider myself a fairly generous person, especially when it comes to baking. I love to share.
Except for Nutella. Don’t touch my Nutella.
Seriously.
I will threaten anyone, even those I love dearly, with infinite pain if I catch them even eyeing my Nutella supply.
Generally, an early warning system kicks in whereby I will give the person-in-question/potential victim the chance to escape in one piece.
“Step away from the Nutella!”
Should that warning go unheeded, I am not to be held responsible for the outcome, regardless of how ugly.
This deep devotion to Nutella extends beyond my complete unwillingness to share it with anyone. My love also manifests itself in the desire to mark World Nutella Day.
As far as I’m concerned it ranks almost right up there with Christmas.
For those of you that don’t know, February 5th marks the day that Sara from Ms. Adventures in Italy, Michelle from Bleeding Espresso and Shelley from At Home in Rome have annointed as the day to celebrate the most glorious of chocolate spreads.
I went Nutella-crazy this year because I’m already going through a fairly stressful period at work. And everyone knows the best cure for stress is lots of Nutella. I made a Nutella Ripple Cheesecake that I covered in ridiculous amounts of Nutella and crushed hazelnuts so as to add some nutritional value.
See. I’m as health conscious as the next person.
I used a past Daring Baker’s challenge as the base recipe for my cheesecake. With a few adjustments and lots of Nutella and frangelico, I think I did a valiant job in paying homage to one of the best days of the year.
Happy Nutella Day! Just remember, stay away from my Nutella!
Ciao!
For details on how to participate in World Nutella Day, click here.
Nutella Ripple Cheesecake
Based on Abbey’s Infamous Cheesecake.Note: You’ll need a 9-inch cheesecake pan for this recipe. You’ll also need some heavy duty aluminum foil to wrap the pan in. Because the cheesecake is baked in a water bath, you don’t want any of the water to seep into the bottom of your cheesecake. Wrapping the pan in foil prevents that. You will also need a larger pan that you can fit the cheesecake pan into for the water bath.
For the Crust:
2 cups chocolate crumbs (you can use Oreo crumbs or chocolate wafer crumbs)
1/2 cup unsalted butter, melted
1 tbsp. sugarFor the Filling:
3 8-ounce packages of cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature
1 cup heavy cream, at room temperature
1 tbsp. pure vanilla extract
3 tbsps. Frangelico
1/2 cup Nutella (the Nutella has to be fairly liquidy so I recommend warming it in a double boiler so you can drizzle it easily)Directions:
1. Preheat oven to 350 degrees F. Place a kettle full of water to boil for the water bath.
2. Combine all the crust ingredients and pour into your cheesecake pan. Press the crumbs firmly so that they cover the entire bottom of the pan (no need to push crumbs up the side of the pan).
3. In a stand mixer, combine the cream cheese and sugar at medium speed until smooth. There should be no cream cheese lumps.
4. Add the eggs, one at a time, scraping down the sides of the bowl in between each addition.
5. Add the vanilla extract, the heavy cream and the Frangelico and mix until smooth. Be sure to scrape down the sides of the bowl.
6. Pour half the cheesecake batter over the prepared crust. Drizzle the Nutella over the batter and then top with the remaining cheesecake batter. Fit the pan into a larger pan and pour in the boiling water until it reaches halfway up the sides of the cheesecake pan. Be careful not to spill any water in your cheesecake.
7. Carefully transfer the cheesecake to the oven. Bake for at least 45 minutes. The cheesecake should be set around the edges but still fairly wobbly in the middle. If not, continue baking for another 5 minutes and check again.
8. When the cheesecake is done, turn off the oven but leave the cheesecake in there for an hour to set up.
9. After an hour, remove the cheesecake from the water bath and discard the foil. Place the cheesecake on a wire rack to cool to room temperature.
10. Once the cheesecake is cool, place in the refrigerator until it is very cold (at least 6 hours). If you can leave it in overnight, that’s even better.
Tags: Cakes, Cheesecakes, Cupcakes and Muffins, cheesecake, nutella
Tags: Konkani recipe, Konkani Recipes, Side Dishes, Simple and Easy
Ingredients:
200 g fresh mozzarella cheese, diced 1 American lettuce, chopped 1 red apple, diced 2 slices bread, diced 2 garlic cloves, minced ½ red onion, shredded Vegetable oil and butter
Vinaigrette: 70 g bittersweet chocolate, chopped 4 oz olive oil 2 lemons, their juice Salt and pepper
Preparing:
Fry the bread cubes with garlic in butter. Place in the oven to roast well. Mix all ingredients together.
Vinaigrette: Melt the chocolate with [...] Related posts:
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Tags: Antipasti, Cheese, Christmas appetizers, Christmas food, Christmas recipes, Hanukkah appetizers, Hanukkah food, Hanukkah recipes, lettuce, mozzarella cheese, new years appetizers, new years food, new years recipes, Saint Valentine's appetizer, Saint Valentine's food, Saint Valentine's recipes, thanksgiving food, thanksgiving recipes, thanksgiving salad, vegetable oil, Vinaigrette
