Basil, Bacon & Peach Baked Brie. The Cook Abides. Classic Hummus – Three Ways! {Sugar Rush Reinvented: #2} Although I’m not a fan of the homely little chickpea in its full unpulverized form, I love me some hummus and usually keep it on hand in the fridge for healthy, simple snacking. My kids love it and I love that they love it. I call that a win-win (especially since I dip my fair share, too). So I bring you today, day #2 in Sugar Rush Reinvented, classic hummus with two variations – delicious roasted garlic and roasted red pepper hummus.
All three delicious, all three sure to please. The thing I love about hummus (besides the fact that it just tastes great) is that it is quick and tasty enough for an every day snack but it is also classy enough to serve at a dinner party or appetizer event. Pita chips, pretzel thins, fresh pita bread wedges, celery or other fresh vegetables, all of these and more are a perfect accompaniment to hummus. Don’t forget to check out the highlighted past Sugar Rush recipe below! Ingredients Directions Combine lemon juice and water in small bowl or measuring cup. Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.
You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning! Rich homemade ricotta. A few years ago, I made ricotta for the first time.
I suspect a good lot of you just read that — the part where I made cheese/played cheesemaker/fiddled with curds and whey in my shoebox kitchen, not because I maybe forgot about a carton of milk for a few weeks in the back of the fridge and conducted an unintentional science project, but just for a good time — inched your cursor to the little X of your browser tab and navigated away. Clearly, this wasn’t the act of a sane person, though that does seem to be the theme this week. The thing is, a good amount of cheese that we eat — mozzarella, goat cheese, paneer, cottage cheese — come down to milk plus acid. What you do from there is your art. But then I fell in love with ricotta again. Nor is it very traditional. Well first, I went to do some crunches.
Rich Homemade Ricotta Inspired by Salvatore Ricotta, via Tasting Table Makes about 1 generous cup of ricotta Pour the milk, cream and salt into a 3-quart nonreactive saucepan.