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Kosher salt ( or onion/ garlic or table salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti
Methods:
Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
Autumn Squash Salad
ingredients:
1 cup Vegetable Pickling Liquid
Few thin ribbons Hubbard squash, skin on, cut on a mandoline
1 kabocha squash, cut into large wedges
Salt
Freshly ground black pepper
Healthy drizzle plus 1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon honey
1 clove garlic, grated
1 bunch Tuscan kale, stems removed
1 delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds
1 watermelon radish, sliced paper-thin, plus greens
Few slices jamon serrano, prosciutto, or cured country ham
1/4 cup toasted pepitas (pumpkin seeds)
Leaves from 1 bunch fresh cilantro.
Method:
Preheat the oven to 375 F. Heat the pickling liquid over medium-high heat in a medium saucepan and add the Hubbard squash ribbons. Simmer until tender, about 5 minutes. Set aside to cool in the liquid.
In a medium-sized roasting pan, toss the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast until tender, about 15 minutes. Set aside.
For the dressing, whisk together the vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive oil until well mixed.
Here, our fingers are our best tools. Wash your hands and tear the kale into bite-sized pieces and distribute on a platter. Layer on the pickled Hubbard squash, roasted kabocha squash, blanched delicata squash, and the watermelon radish slices. Drizzle on the dressing, then gently run your fingers through the salad to distribute the dressing without breaking the delicate squash slices. Lace a few slices of ham over the top and scatter the toasted pumpkin seeds and cilantro.
Moroccan Beet Leaf or Swiss Chard Salad (Salade de Blettes)
Ingredients
1/3 cup peanut, grapeseed, or vegetable oil
2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound)
4 cloves garlic, minced
Salt to taste
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon harissa (chilli paprika but if you can't take it use sweet paprika , or to taste
"Harissa, a North African hot sauce, is available at Middle Eastern markets and specialty foods stores, and from pereg-spices.com. For a quick homemade harissa, mix 1/4 cup sambal oelek or other hot chili paste, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon ground coriander in a small bowl to blend. The harissa keeps for at least a week covered and chilled."
Please enjoy the meal and if it was too hot for you cool your mouth or stomach with banana and vanilla and coconut ice-cream.
THANK YOU FOR THIS BEAUTIFUL GIFT IN REMEBERANCE OF MY MOM WHO PASSED SAFELY HOME TO SPIRIT FROM LIVER CANCER 17TH SEPT 1981 AT 1 AM. THIS BEAUTIFUL GIFT MEANS MORE TO ME THEN YOU WILL EVER KNOW.THANK YOU FOR YOUR LOVE KINDNESS AND SUPPORT. LOVE YOU HEAPS. XX
1 (9-inch) pie shell , blind baked (see Cooks' note)
1 2/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon salt
Pinch ground nutmeg
Pinch ground cinnamon
Pinch ground cloves
1/2 cup nonfat dry milk powder
2 tablespoons all-purpose flour
2 large eggs
Method:
1. Preheat the oven to 300 F.
2. In a medium bowl, stir together the pumpkin, sugar, salt, nutmeg, cinnamon, cloves, and milk powder. Add 1 2/3 cups water, along with the flour and eggs, and whisk until completely blended.
3. Place the blind-baked pie shell on a baking sheet and fill with the prepared filling. Bake until the filling sets and the crust browns, 35 to 40 minutes. Let the pie rest at least 1 hour before slicing and serving.
Tsimis
Ingredients:
2 pounds carrots (about 6 large carrots), peeled and cut into 1/4-inch coins
2 tablespoons canola oil
1 teaspoon Diamond Crystal kosher salt, plus more to taste But if you don't have then use table salt, or garlic or onion salt)
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup honey
Juice of 2 lemons
3 sprigs of thyme
1 cup quartered pitted prunes
1/2 cup golden raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3/4 cup sunflower seeds, toasted
Chopped fresh flat-leaf parsley, for garnish
Method:
Preheat the oven to 350 F.
In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.
Side Dish:
Wholemeal rice with cloves, mint and basil or parley with sour cream
1 yellow onion, cut into slices about 1/2 inch (12 mm) thick
3 garlic cloves
2 Tbsp olive oil
Kosher salt
2 Tbsp sherry vinegar
2 tsp smoked paprika
1/4 tsp cayenne pepper (avoid it if you suffer from acid in the stomach)
4 lb (2 kg) mixed root vegetables such as carrots, parsnips, beets, celery root, and sweet potatoes, peeled and cut into 1 1/2-inch (4-cm) pieces
2 Tbsp olive oil
1. To make the romesco, preheat the oven to 375°F (190°C). Spread the almonds on a large, heavy-duty baking sheet and toast in the oven, stirring once or twice, until fragrant and slightly darkened, about 10 minutes. Remove from the oven and immediately pour onto a plate to cool; the nuts can burn easily. Leave the oven on.
2. On the baking sheet, toss the tomatoes, bell peppers, onion slices, and garlic cloves with the 2 Tbsp olive oil and 1 tsp salt. Roast until all the vegetables are tender and slightly charred, 15-30 minutes. As each vegetable is done, transfer it to a bowl. The onions and garlic will cook first, followed by the peppers and then the tomatoes.
4. Clean off the baking sheet, then add the root vegetables and toss with the 2 Tbsp olive oil and 1 tsp salt. Spread the vegetables in a single layer and roast until tender and nicely caramelized, about 40 minutes. Arrange the roasted root vegetables on a platter and pour the romesco sauce over them. Serve right away.
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