Taste USA: Spread

Monday, May 30, 2016

Creamy Leeks

How to Make Creamy Leeks Recipe - preparation 15 minutes plus cooling cooking time 20 minutes Serves 8

Ingredients:
900g/2lb leeks, thinly sliced
25g/1oz/2 tbsp butter
150ml/¼ pint/scant ⅔ cup crème fraîche
a pinch of freshly grated nutmeg
salt and ground black pepper

Method:
1 Cook the leeks in a pan of lightly salted boiling water for 8–10 minutes until just tender. Drain and plunge into a bowl of icy cold water. Drain and pat dry with kitchen paper.

2 Melt the butter in a frying pan, add the leeks and stir over a medium heat for 2–3 minutes. Stir in the crème fraîche and season with salt and pepper.

3 Cook for a few minutes until heated through and bubbling. Sprinkle with grated nutmeg and serve.

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Neeps and Tatties

How to Make Neeps and Tatties Recipe - preparation 15 minutes cooking time 20 minutes Serves 4

Ingredients:
340g/12oz swede (rutabaga), peeled and cut into chunks
450g/1lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
2 tbsp double (heavy) cream
freshly grated nutmeg
salt and ground black pepper
haggis to serve (optional)

Method:
1 Bring a pan of lightly salted water to the boil, add the swede and cook for 20 minutes or until tender. Drain well.

2 Meanwhile, boil the potatoes in another pan of lightly salted water and cook for 15 minutes until tender. Drain well.

3 Mash the potatoes and swede separately with half the butter and cream each. Season with nutmeg, salt and pepper and serve with haggis, if wished.

Friday, May 27, 2016

Taramasalata

How to Make Taramasalata Recipe - preparation 5 minutes plus soaking Serves 6

Ingredients:
100g/3½oz white bread, crusts removed
75g/3oz smoked cod roe
2 tbsp lemon juice
100ml/3½fl oz/⅓ cup olive oil

Method:
1 Soak the bread in water for 10 minutes. Drain and squeeze out the water. Soak the roe in cold water for 10 minutes, then drain and skin. Blitz them in a blender with the lemon juice and oil. Chill in the refrigerator.

Simple Tzatziki

How to Make Simple Tzatziki Recipe - preparation 10 minutes Serves 8

Ingredients:
½ cucumber, seeded and diced
340g/12oz/1½ cups Greek yogurt
4 tbsp chopped fresh mint
juice of ½ lemon
salt and ground black pepper

Method:
1 Mix all the ingredients together in a bowl. Chill in the refrigerator until required.

Red Pepper Dip

How to Make Red Pepper Dip Recipe - preparation 5 minutes Serves 6

Ingredients:
1 x 300g/11oz jar roasted red peppers, drained
200g/7oz feta cheese, crumbled
1 small garlic clove
1 tbsp natural yogurt

Method:
1 Put all the ingredients in a blender and blitz until smooth. Chill in the refrigerator.

Pesto Dip

How to Make Pesto Dip Recipe - preparation 10 minutes Serves 6

Ingredients:
250g/8oz/1 cup virtually fat-free fromage frais
3 tbsp green pesto sauce
20 fresh basil leaves, chopped
2 ripe tomatoes, skinned, seeded and chopped

Method:
1 In a bowl, mix the fromage frais, pesto sauce, basil and tomatoes. Transfer to a bowl and chill in the refrigerator.

Simple Hummus

How to Make Simple Hummus Recipe - preparation 5 minutes Serves 6

Ingredients:
1 x 400g/14oz can chickpeas, drained and rinsed
juice of 1 lemon
4 tbsp tahini
1 garlic clove, crushed
5 tbsp extra virgin olive oil

Method:
1 Put all the ingredients in a blender and blitz to a paste. Transfer to a bowl and chill in the refrigerator until required.

Tapenade

How to Make Tapenade Recipe - preparation 5 minutes Serves 4

Ingredients:
3 tbsp capers, rinsed and drained
75g/3oz/½ cup pitted black olives
1 x 50g/2oz can anchovy fillets in oil, drained
2–3 tbsp extra virgin olive oil

Method:
1 Put the capers in a blender with the olives and anchovies. Blitz briefly to chop.

2 With the motor running, add the olive oil in a steady stream – enough to form a thick paste. Transfer to a serving bowl.

Monday, February 1, 2016

Jalapeno Popper Spread

How to make Jalapeno Popper Spread Recipe - This will definitely be the biggest hit at the party! This is such an easy appetizer to make and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself! Serve with sliced sourdough baguettes, tortilla chips or crackers.

Serve: 32

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Method:
Stir together cream cheese and mayonnaise in a large bowl until smooth.

Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.

Microwave on High until hot, about 3 minutes.

Jalapeno Popper Spread

Sunday, January 31, 2016

Hummus 3

How to make Hummus 3 recipe - Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.

Serve: 16

Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Method:
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Hummus 3

Monday, January 5, 2015

Homemade Tzatziki

How to make Homemade Tzatziki Recipe

Makes ½ cup

Ingredients:
½ cup yogurt
½ cucumber, peeled, seeded, and finely diced
1 Tablespoon olive oil
1 scant teaspoon garlic powder

Method:
Mix all ingredients in a small mixing bowl.

Refrigerate leftovers.

Homemade Tzatziki

Taco Salad Dressing

How to make Taco Salad Dressing Recipe - This is a delicious dressing with the perfect consistency for a taco salad. Best of all, it only uses two ingredients, both of which go on many tacos!

Makes 2 cups

Ingredients:
½ cup sour cream
1½ cups Mild Salsa

Method:
Mix sour cream and Mild Salsa thoroughly in a mixing bowl.

Refrigerate leftovers.

Taco Salad Dressing

Taco Russian Dressing

How to make Taco Russian Dressing Recipe

Makes about ¾ cup

Ingredients:
1 cup mayonnaise
3 Tablespoons ketchup
3 Tablespoons relish
1 scant teaspoon Classic Taco Seasoning (page 170)

Method:
Combine all ingredients in a small mixing bowl and mix thoroughly.

Refrigerate leftovers.

Taco Russian Dressing

Taco Aioli

How to make Taco Aioli Recipe

Makes 1 cup

Method:
1 cup mayonnaise
1 Tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon fine ground sea salt

Method:
1. Mix all ingredients in a small mixing bowl.
2. Refrigerate leftovers.

Taco Mayonnaise:
Makes ¼ cup
¼ cup mayonnaise
1 teaspoon cumin
1 teaspoon paprika

Method:
1. Mix all ingredients in a small blender.
2. Store leftovers in the refrigerator.

Taco Mustard:
Makes about 1 cup
¾ cup sour cream
½ cup yellow mustard
1 Tablespoon lemon juice
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon fine ground sea salt

Method:
1. Blend all ingredients in a mixing bowl.
2. Refrigerate leftovers.

Taco Aioli

Sunday, January 4, 2015

Chickpea and White Bean Hummus

How to make Chickpea and White Bean Hummus Recipe

Makes about 3 cups

Ingredients:
2 cans garbanzo beans (15.5 oz each), drained, reserving 4 cups of juice
1 cup white beans (about half a can)
1½ Tablespoons olive oil
1 Tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon red chili powder
½ teaspoon fine ground kosher sea salt

Method:
Blend all ingredients in a food processor until smooth.

Refrigerate leftovers.

Chickpea and White Bean Hummus

Avocado Spread

How to make Avocado Spread Recipe - Simpler than guacamole, avocado spread adds a touch of flavor without overpowering the taco’s main ingredients.

Makes about ½ cup

Ingredients:
½ avocado
2 Tablespoons sour cream

Method:
Scoop the avocado from its shell and add contents to a small mixing bowl. Add sour cream and mix all ingredients until mostly smooth.

Refrigerate leftovers.

Avocado Spread