Food with Philadelphia Charm
From the monthly archives:
It’s like the downpour after the drought. We’ve been absent for months and then suddenly a new episode AND another edition of Fork You Live. We’ll be at Foster’s Homeware tomorrow (November 1st) at 2 pm, cooking up some good food and a few hijinks. There’s a big pot of veggie soup (with lots of fun toppers) and drop biscuits on the menu, so stop by for laughs and tasty eats.
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Hide the kids, and lock up the women! Fork You is back with our Season 3 premier (who is excited!). This Fork You Live was filmed a couple of months ago (I know, I’m a bad editor) and we whipped up 3 dips and associated dippers. Check out the recipes for the Roasted Red Pepper and Feta dip, the Hummus and the Mango and Tomatillo Salsa.
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Hummus
¼ cup water
2 lemons, juiced
6 tablespoons Tahini
3 garlic cloves
1 can of garbanzo beans
2-3 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon cumin
pinch of cayenne
In a blender or food processor, pulse together the water, lemon juice, tahini and garlic. When a paste has been formed, add in the beans and continue to pulse. With the motor running, stream in the olive oil. When smooth, add the spices and pulse to combine.
Serve with pita chips or cucumber circles.
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Tomato, Red Pepper, Basil and Feta Dip
adapted from Gourmet Magazine, July 2003
3-4 garlic cloves
3 roasted red peppers (or one small jar)
8 ounces sun-dried tomatoes, drained
1/4 cup peperoncini, chopped, stemmed and seeded
1/2 pound crumbed feta cheese
1 package cream cheese
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 cup fresh basil leaves
1 cup fresh parsley leaves
Blend garlic, peppers, tomatoes and peperoncini in a food processor until paste-like. Add cheeses, Worcestershire sauce and spices and pulse to incorporate. Stream in olive oil while motor runs. Lastly, add basil and parsely and pulse until the dip is fairly smooth and evenly colored.
Dip can be made ahead and refrigerated. Leftovers are wonderful when smeared on chicken that is about to be roasted.
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