First of all, Happy and HEALTHY New Year to all my loyal CWB followers. Once again, we will have to remember to write 2013 on all correspondences and checks. For me, 13 is a very lucky number. I was born on a Friday the 13th.. so a year ending in 13 can only be lucky.
Anyway, the following few recipes for anyone’s taste are from “Chic Made Simple” by Esther Deutsch, a fabulous, colorful, elegant new book.. which claims to be “fresh. fast. fabulous. Kosher Cuisine.
Even if one does not love olives or eggplant, I don’t know of anyone who doesn’t enjoy pita chips!!!
Black & Green Olive Tapenade
1 cup black olives, pitted
1 cup green olives, pitted
1 tablespoon capers, rinsed and drained
1/4 cup oil
2 garlic cloves, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
* Fresh black pepper
In a food processor, blend all the ingredients until coarsely pureed.
Roasted Eggplant and Red Pepper Dip
2 medium eggplants, peeled and diced
1 red pepper, seeded and diced
1 red onion, diced
2 garlic cloves, minced
3 tablespoons oil
1/2 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh black pepper
2 tablespoons lemon juice
Preheat oven to 400 degrees. Spread the diced eggplant, red pepper, and onion on a baking sheet with the garlic, oil, red pepper flakes, salt, and black pepper. Roast for 55 minutes. Toss and allow to cool slightly.
Place the roasted vegetables in a food processor with lemon juice and pulse several times to blend. Add additional salt and black pepper if needed.
Minced Garlic and Rosemary Garlic Pita Crisps
4 pita breads
1 egg white, beaten
* Sea salt
* Fresh black pepper
* Dried minced garlic
* Fresh or dried rosemary, chopped
Preheat the oven to 350 degrees. Slit open each pita and cut in half to make 2 circles. Slice each circle into 8 wedges, as though you were slicing a pie. Lay the triangles flat on large, rimmed baking sheets.
Brush the tops of each wedge with egg white. Sprinkle with salt, black pepper, minced garlic, and chopped rosemary, if desired.
Bake the pita wedges until crisp and lightly browned, about 20 minutes. Store in airtight container at room temperature for up to one day.