MUSTARD AND ROASTED GARLIC VINAIGRETTE

1      head  garlic (about 2 1/2 ounces) 1/2  tsp     olive oil 1/4  cup     olive oil 1/2  tsp     table salt 1      Tbsp  balsamic vinegar

2      tsp     Dijon mustard 1/2  tsp     minced fresh thyme leaves 1/8  tsp     ground black pepper 2      Tbsp  water (hot from tap)

   

1  Adjust oven rack to middle position and heat oven to 400 degrees. Remove outer papery skins from head of garlic; cut 1/2 inch off top to expose most cloves. Place garlic head cut-side up in center of 8-inch-long piece of foil; drizzle cut surface with 1/2 teaspoon olive oil and 1/2 teaspoon salt. Gather corners of foil and twist to seal. Roast garlic until cloves are soft and golden, about 45 minutes. When cool enough to handle, squeeze cloves from skins into small nonreactive bowl; using a fork, mash garlic to paste.

2  Add remaining 1/4 cup olive oil, remaining 1/4 teaspoon salt, vinegar, mustard, thyme, pepper, and water to bowl with garlic; whisk until blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)

Servings: 4

Yield: 1/2 cup

Eggplant Strata

1         pinch        oil for sautéing 1         pound       ricotta cheese 1         cup           Parmesan cheese freshly grated 1         teaspoon   salt 1/2     teaspoon   black pepper 1         pinch        cayenne pepper 1 1/2  cups          scallions, finely minced

2  Tablespoons  fresh rosemary, minced 1   recipe            Roasted tomato-garlic sauce 2  pounds           eggplant, thin slices, round or lengthwise 1   pound             zucchini thinly sliced 3  medium          bell pepper, roasted, peeled, wide strips 1   pound             smoked mozzarella cheese, thinly sliced

1   Preheat the oven to 350*. Lightly oil a 9x13-inch pan.

2  In a medium-sized bowl, combine the ricotta, parmesan or pecorino, slat, pepper, cayenne, scallions, and rosemary, and mix well.

3  Spread a double layer of eggplant slices in the bottom of the prepared pan, followed by a single layer of zucchini. Spoon on half the ricotta mixture in small mounds, then lay half the roasted pepper strips on top. Cover the peppers with half the smoked mozzarella slices, and ladle on half the Roasted tomato-garlic sauce.

4  Spread a single layer of eggplant on top of the sauce, then repeat all the other layers, ending with the remaining sauce on top of the mozzarella. Bake uncovered for 1 1/2 hours. (Cover lightly with foil if the top becomes too brown).

5  Remove the pan from the oven, and let it sit for at least 15 minutes before serving. Cut into squares and serve hot, warm, or at room temperature.

Servings: 10

Yield: 9x13 pan

Applesauce Cake

Applesauce Cake (10 servings)

6         oz    all purpose-flour 5 5/8   oz    sugar 1/2      oz    nonfat dry milk powder 3/8      oz    baking powder 3/8      tsp  salt 3/8      tsp  ground cloves 5/8      tsp  ground cinnamon 2 7/8   oz    fresh whole eggs 5/8      tsp  vanilla

2 3/8   tsp  water 1 5/8   oz    shortening 1          oz    shortening 4 7/8   oz    apple sauce 5/8      oz    apple sauce Optional 3 1/4   oz    raisins 1 5/8   oz    chopped walnuts

1   Blend flour, sugar, dry milk, baking powder, salt, cloves, and cinnamon in mixer for 1 minute on low speed.

2  Combine eggs, vanilla, and water. Add shortening and liquid mixture to dry ingredients. Blend for 30 seconds on low speed. Beat for 6 minutes on medium speed.

3  Add applesauce. Blend for 30 seconds on low speed. Beat for 3 minutes on medium speed. Add raisins (optional) and nuts (optional). Blend for 1 minute on low speed.

4  Pour  batter into pan (9x13) which has been lightly coated with pan release spray and dusted with flour.

5  Bake until lightly browned in conventional oven at 375°F for 25 minutes (?)

6  Cool. If desired, dust lightly with powdered sugar.

Servings: 10

Yield: 9x13 pan

Feta & Spring onion Bouikos

by: Itamar Srulovich and Sarit Packer

Bouikos are little cheese buns from the Balkans. We have had them in our mezze selection almost since day one. They are lovely at room temperature but once you’ve tried them fresh from the oven, you’ll be hooked. Makes 12 small buns or six large ones.

3.5 ounces cold butter 3 ounces mature Cheddar cheese 3 ounces feta 7 ounces AP flour pinch salt 4 fl oz sour cream ½ tsp nigella seeds 4 spring onions, chopped (or 2 tbs chopped chives) Milk to glaze (optional)

1 There are two key factors in getting the best texture here: use cold ingredients and work them as little as possible. Cut your cold butter into small cubes the size of playing dice. Grate the Cheddar cheese and crumble the feta, then combine all the ingredients straightaway. You can use a mixer with a paddle attachment or your hands. Work the mixture until it just combines; lumps of butter and cheese are exactly what you want in this dough – when you bake it, they will melt and ooze and be so tasty. 2 ● Place the dough on a lightly floured surface and pat it down to a rough rectangle about two to three centimetres thick (roughly the same height as the first joint of your thumb). I traditionally cut it into triangles like this – flour the blade of your knife, cut the dough in half lengthways, slice across three times to divide it into six squares, then cut each of these from corner to corner to give you 12 small triangles. You can also make squares, rounds or rectangles (if you choose to go with rounds, you will need to re-form the offcuts by pushing them together and patting down, so that you use up all the dough). If you want to freeze any for future use, now is the time – just thaw at room temperature for 30 to 60 minutes before baking. 3 ● Preheat your oven to 425F. You can brush the top of the buns with a little milk if you want them to be shiny, but it isn’t vital for the flavour. Bake on a lined baking tray on the upper-middle shelf of the oven for 10 minutes. Open the oven and carefully turn the tray round, then reduce the temperature to 400F and bake for a further six to eight minutes until they are golden. 4 ● You can eat these straightaway, or you can cool them on the tray. They are best eaten the same day.

Servings: 12 Yield: 24 small or 12 large

Nutrition Facts Serving size: 1/12 of a recipe (2.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.