More Food

We love to eat. Especially good food. And now enter a new dimension that I never thought I would ever experience: I love to cook. Making good food, especially gluten free, brings me such joy. And to think that a year ago I barely knew how to boil eggs. Miracles do happen. (My secret: Epicurious is my constant and ever faithful companion)

I tried out many new recipes this past weekend for the Farewell to the Sassers party we hosted (pictures coming soon) and it was a big hit. Here are a sampling of a few of my favorites from the menu that I would reccommend:

Crudites with Lemon-Pesto Goat Cheese Dip from Bon Appetit

10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup plus 2 tablespoons purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts

Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl.

Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

Can be made 1 day ahead. Cover and refrigerate. (This saved the day as the day of the party was beyond full with cleaning, preparation and an appearance at the ARI Company picnic!)


Tomato and Mozzarella with Basil Vinaigrette from Martha Stewart

Serves 4 (I doubled this)

1/2 cup packed fresh basil leaves, plus more for garnish
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
3 ounces fresh mozzarella
3 medium tomatoes, cored and sliced crosswise 1 inch thick

In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper. (I made this the night before and it tasted great the next day)

With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and mozzarella on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.

The original recipe called for goat cheese, but I substituted it for mozzarella and it turned out just as good.

Sour Cream, Lemon, and Herb Deviled Eggs from Bon Appetit

Serves 12 (I tripled this recipe)

6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.

Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

This was a great new twist on an old classic and they were gone so fast.