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The gift-buying season is now in full swing, generally speaking with reduced budgets.
Holiday parties are being organized, staff taken out for holiday meals. Alcohol sales are up 20%, most to forget their financial woes the rest as gifts.
To help reduce the passing of germs, please do not double dip! We all do it, that carrot stick, the nachos, pita and wontons. Here is an easy dip for the festive season.
Baba Ganouch
3 medium eggplants
4 oz olive oil
4 oz of fresh lemon juice
1 garlic head
7 oz Tihini
Fresh parsley garnish
Salt & pepper to taste
Slice the eggplant in half and score. Brush with olive oil and salt and pepper. Place on a baking sheet. Bake at 350 F until soft (approximately 45 min.+). Allow the eggplant to cool. Cut the top of the garlic head, add oil and sprinkle salt over top, place in tinfoil. Roast the garlic with the eggplant and remove when soft.
In a food processor blend: eggplant flesh, lemon juice, roasted garlic, remaining oil, and tahini. Adjust seasonings by adding salt and pepper. Place in a wide bowl and garnish with parsley.
To go with this try my pita chips
A package of pita-six pieces will produce 72 chips (make accordingly).
Cut around the circumference of each pita to have two halves. In a mixing bowl add 2 cloves crushed garlic, 4 oz olive oil, ½ tsp granulated garlic and salt & pepper, mix well.
Brush the oil mixture on to the pita. Cut the pita into 6 pieces (like a pizza). On a baking sheet place parchment paper and make a single layer of pita slices. Garnish with sesame seeds and place in the oven at 325 F until crisp.
