Roasted Garlic and Potato Dip Recipe

Greek cuisine features many great snacks and nibbles from olives to pastries and dips. An easy dip to make is skordalia. Recipes vary regionally, but generally feature garlic, extra virgin olive oil and potatoes though sometimes egg yolks, almonds or bread as well. The problem for me is raw garlic which gets more and more potent over time. The solution? Roast garlic. Roast garlic is sweet and soft and most important, mellow. It won't overpower most dishes like this skordalia inspired dip made with potatoes, extra virgin olive oil, lemon juice and roast garlic, instead of raw. Not only is this dip good for Passover, it's vegetarian (vegan if you use vegan mayo) and gluten free! That is if you use a gluten free mayonnaise, which adds additional creaminess to the dip. I have been experimenting with "roasting" garlic in the microwave oven, but whatever technique you want to use is fine. The main thing is not to overcook it. It should be soft and creamy but not too d......

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Beet Almond Dip Recipe

I'm in the midst of creating 101 recipes for a new cookbook  (it was announced March 3rd). As a result, I haven't been cooking anything other than recipes for the book. But Passover is coming up and I've been asked to bring appetizers to the seder dinner. Appetizers for Passover are a bit tricky. If the meal is meat, which is typical, then you can't use any dairy. In addition you can't use legumes, seeds and most grains. So that means things like hummus and baba ghahoush are out so are cheeses and dairy based dips. What's left? Vegetables and nuts. Also eggs and meat (chopped liver is typical). Recently I received some samples of Melissa's Organic Baby Beets , peeled and steamed and ready to eat. These cooked beets are great for salads but I decided to try use them to make a dip. Instead of tahini, I used blanched almonds. Beets and almonds are really nice together. But they are both sweet, so I added ginger and lemon to cut the sweetness. It also needs......

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Brassicas, Soufflés & Okra: Single Subject Cookbooks

Brassicas: Cooking the World's Healthiest Vegetables  Remember when people hated broccoli? And Brussels sprouts? And kale and collard greens were something only Southerners ate, but that was about it. Happily the brassicas which also include bok choy, cauliflower, cabbage, kohlrabi, mizuna and tatsoi are in vogue. But if you only know a few ways to cook those glorious cruciferous greens, you should check out this book. The recipes sound like dishes you’d find on a trendy menu— Kimchi Pancakes, Moroccan Turnip and Chickpea Braise, Smoky Kale Salad with Toasted Almonds and Eggs. While it's a shame this book didn't come out in the Fall, that is my only quibble with it. The French Cook: Soufflés I love soufflés. I just need the encouragement and reminder to make them more frequently. That is the role of Greg Patent aka The Baking Wizard , who offers up sound advice regarding the importance of separating whites and yolks, the freshness of eggs, the use of salt and suga......

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Off The Grid Fort Mason, 2014

I’ve been going to Off The Grid , the street food event at Fort Mason since it first began, five years ago . Each year the event grows and evolves. Early on there was a mostly Asian theme that linked all the vendors and there were just a handful of  food trucks relegated to  a small section of the parking lot, now it’s really spreading its wings.  So what’s new this year? There is no theme as there has been in some previous years, and the food is a little more approachable, perhaps a little less adventurous. But it’s still pretty darn delicious. Also this year? A DJ before and after the live music begins, arcade style games and extended hours (5-11pm). Here’s an inside tip, if you can’t deal with crowds, arrive between 5 and 6:30 pm before it gets too jam-packed.  I got a chance to check out a number of the new vendors and some of the new food from returning vendors. Here are some my top picks: Nora Spanish Cuisine featured a savory paella with panc......

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