Sun Dried Tomato Hummus

Ever since I learned how to make hummus I try to keep the main ingredients on hand. I was looking forward to try a new flavor and I came up with this one - roasted tomato hummus. I have made this more than a couple of times and I keep getting back to it.

Sundried Tomato Hummus

1 T oil-packed sun dried tomatoes, chopped

2 garlic cloves, minced

1 1/2 T tahini

1/2 lemon, juiced (or more to taste)
1 (15.5 oz) can chickpeas

1. Chop the tomatoes and garlic in a blender.
2. Add the drained chickpeas with 1-2 T of their liquid.
3. Pour the tahini and lemon juice.
4. Blend adding more of the chickpea liquid if it becomes too thick.
5. Season with salt pepper and more lemon juice if needed.
6. Transfer to a container/bowl and drizzle some of the tomato flavored olive oil.

Brussels Sprouts Cockaigne

This is the best way to cook fresh brussel sprouts. They get caramelized and crispy on one side, while steaming. The result is nothing like the mushy sides you may have tasted to far. I like them with a little parmesan on top. They are a nice side for a steak, or good on their own as an appetizer. The recipe is adapted from the Joy of Cooking - a great cookbook I would whole-hearted recommend. Here is a link.

Brussels Sprouts Cockaigne
makes 2 appetizer servings
 
1 T butter
1 1/2 T olive oil
1-2 garlic cloves
12-14 brussel sprouts

You need a big enough saute pan with a lid that can hold all brussel sprouts.

1.  Rinse and precut the brussel sprouts in half.
2.  Heat the butter and oil on medium low.
3.  Cut the garlic lengthwise and add to the pan.
4.  Once the garlic is golden brown on both sides, take it out and turn down the heat to very low.
5.  Add the brussel sprout cut side down and cover.
6.  After 10-13 minutes they should be nicely browned, bt be careful not to overcook.
7.  Season with salt and serve with a little grated parmesan. Enjoy while steam warm! 

Tuna and Egg Tartlets

This recipe is adapted from a book I borrowed from the library: Tapas Fantasticas. Here is a link to the book. The tartlets turned out great. The filling was a bit more salty but still good. I will certainly come back to these again.

Tuna and Egg Tartlets

Basic Tartlet Pastry
3/4 cups all purpose flour
1/4 tsp salt
 4 T chilled unsalted butter, cubed
2-3 Tbs. chilled dry sherry or water (could use egg here)

Filling
one 6 oz can tuna, oil packed
1-2 hard boiled eggs, chopped
2 T capers, rinsed then chopped
1 T mustard such as horseradish or dijon
1 T mayonnaise
1 tsp anchovies, rinsed and minced
2 T chopped parsley
1 tsp chopped celery (optional)
1/2-1 tsp lemon juice
tomato slices for garnish

1. Mix the flour and salt in a food processor.
2. Add butter and process until mixture resembles coarse meal.
3. Add 2-3 T of the liquid and process briefly. Add more liquid if needed. Test the dough using your fingers. It should easily form into a ball. If too dry it would brake easily when rolled. If too wet it wouldn't hold its shape and won't puff well. For beginners it is best to err on the side of making it wetter.
4. Take the dough out of the processor and plit it two. Flat them and regrigerate wrapped in plastic wrap for about an hour.
5. Preheat the oven to 375F.
6. Roll the dough to 1/8 inch thickness. And using a glass or cookie cutter cut circles.
7. Refrigerate the dough to firm if it becomes too soft to work with.
8. Grease the bottom a mini muffin pan and press the circles gently. Top with another mini muffin pan.
9. Bake for 15 minutes with the top pan; then remove it and bake 2-3 more minutes.
10. Once done, invert the tartlets and let cool on a wire rack. Then proceed with the filling.
11. For the filling all you need is to mix everything well and taste as you go to avoid making it too salty. I topped these with fresh tomato slices since these were a bit dry on their own. Great appetizer!