CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP
I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.
Provided by Manami
Categories Peppers
Time 1h30m
Yield 2 cups dip
Number Of Ingredients 21
Steps:
- ROASTED GARLIC:.
- Preheat the oven to 350ºF.
- Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
- Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic expel the cloves into a bowl.
- Mash into a paste.
- Set aside until needed.
- *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
- PREPARE DIP:.
- Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
- Place in a plastic or paper bag, and cool for about 15 minutes.
- Peel the peppers, remove the seeds and stems, and discard.
- Coarsley chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth.
- Add the cheese and process until smooth.
- With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
- Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
- Adjust the seasoning, to taste.
- Transfer to a decorative bowl and refrigerate for 1 hour.
- Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
- Serve cool or at room temp, with assorted crudites for dipping.
Nutrition Facts : Calories 749.5, Fat 58.8, SaturatedFat 21.8, Cholesterol 101.2, Sodium 1286.6, Carbohydrate 38.5, Fiber 4.5, Sugar 10.6, Protein 22.4
SMOKED RED PEPPER DIP WITH GRILLED CRUDITE
Provided by Kardea Brown
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
- Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
- When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.
ROASTED RED-PEPPER DIP
Provided by Trish Hall
Categories dips and spreads, appetizer
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Arrange the peppers on a double layer of paper towels, and let dry.
- Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
- Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams
ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES
Categories Blender Garlic Appetizer Roast Thanksgiving Vegetarian Fennel Bell Pepper Chill Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
- Preheat oven to 450°F.
- While fennel is chilling, make dip:
- Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
- In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
- Drain fennel in a colander and pat dry.
- Serve dip with fennel.
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