Mike's Amazing Humus!

I asked my friend Mike to send me more recipes, and he quickly obliged. I was looking for something quick and healthy tonight, so I made this one - oh so delicious!


I have to say, my friend Ann has been a humus fan for a while - she'd buy those tubs from the deli section of the grocery store, and she really enjoyed them as a dip for veggies, or a spread for her sandwich. I'd come over and try a bite, and bleck. It seemed too stiff, kind of chalky, and incredibly bland. Plus the prepared stuff seemed to be just as high in calories as dips I really liked, so I never really got into humus. I just figured I didn't like it.

Then, while I was out a party at the South City Grill with Mike, Jessie and a number of other fun folks, we ordered a few appetizers, some of which included humus. Others were calamari, and fried zucchini and eggplant served with tzatziki (love love love this stuff!!) Oh and this amazing feta - just sliced with oregano and olive oil on it - so good! And it was an awesome party! Anyway - the humus was lovely and I enjoyed it. I also found enjoyable humus at The Silver Leaf Tavern - served with freshly baked flatbread. For a $2 nibble at happy hour, it's tasty with pinot grigio if they have any to pour. Oh and another fabulous place is Barbounia - the freshly baked just out of the oven flat bread served with the humus and other mediterranian dips is superb!!

So now I know - humus is like a chocolate chip cookie - you can have chips ahoy, but why waste the calories - go for the home made version, and you will be so much happier!

Here are Mike's thoughts on humus, and the fabulous recipe!

Humus in 5 minutes



History:


If you ask 100 people where the origin of Humus came from you, you’ll get 100 different answers. The Israeli’s lay claim that they invented it while the Turks, Greek, Egyptians and every other country in the middle east will do the same. Who originally invented? Since no one truly knows, I’ll speak out and say I did. Why not? Everyone else is claiming ownership, I might as well throw my name into the hat. In the end, regardless of who invented it, it’s a quick an easy vegetarian appetizer that can be made in literally minutes and is very healthy for you.


The traditional way of making involved taking dry chick peas, soaking them overnight in warm water, and then boiling them down for 2 hours to thoroughly cook them. With modern technologies, food manufacturers do the work for you and the canned stuff is just as good.

Ingredients:


One 16 oz can of chick peas (also known as Garbonzo beans). *
2 cloves of large garlic chopped down to small pieces
2 table spoons of Tahini (Sesame paste)
3 tablespoons of lemon juice (1 large lemon)
¼ cup extra virgin olive oil
½ teaspoon salt
1/4 teaspoon crushed black pepper
3-4 tablespoons of milk

* Brand choice for chick peas is Progresso. I’ve tried dozens of other brands such Bush, Goya and other brands but the best flavor seems to come from Progresso.


Add all of your ingredients into a food processor and puree until creamy. This may take 2-3 minutes. If your mixture is lumpy, add more olive oil as needed. There is no such thing as too much olive oil.

For the Vegans of the world, take the milk out and substitute with more oil.

Serve with toasted pita bread chips or veggie sticks.

So, I served this lucious dip with roasted carrots and roasted red and yellow bell peppers as well as some little crostini toasts I had left over. Yummy!!!
 
Note: the recipe's typo has been updated. 1 16oz can is correct. Initially I mis-read the recipe - I thought it was 2 cans of 16 oz garbanzos, but no, 2 cans of 8 oz, so my 1 can of 16 oz was just fine :) I had specially purchased the tahini, and will keep my eyes open for more recipes to use this delicious seseme seed puree. And I had lemons, and milk, etc. on hand. I hadn't heard of adding milk until Mike had it in his recipe, and I like it - it's not so heavy this way - very nice. Then I realized I didn't have any garlic - I know, how could that be? But it was. So I subbed some dried. It worked out pretty good! I'm sure the fresh garlic would have been even better. I will note that I used a nice extra virgin finishing oil in this - you know - that special oil you keep for salads, etc. Oh yes - so delicious!
 
This keeps great in the fridge too - whip up a batch - and share it with friends. Oh and while you buy the tahini, get some nice flatbread or pita too. Fresh though - not that stuff you find at the deli section with Ann's humus (LOL). If there isn't any fresh, you could perhaps try some naan - the Indian flat bread. I've seen that in the grocery, and it looks softer than the packaged pita. Unless of course you go the toasted route Mike suggests, then by all means, the deli pita is fine :) My favorite accompaniment continues to be the roasted carrots :)

Tequila Suzee

I'm always looking for a new cocktail that uses ingredients that I like to keep at home, and the Tequila Suzee is right up my alley :)

Add 1 part white tequila (I like Hornitos)

1/2 part Cointreau

2 parts fresh grapefruit juice (or the Tropicana with pulp)

a teaspoon of sugar

and a grapefruit twist

Shake it all with ice and serve in 2 pretty glasses. I like to add the ice I had in the shaker too!

What are your favorite flavors to add to tequila?

Sunday Mary Afternoon

Brunch is a religion here in NYC. Restaurants have special menus and cocktail specials, some even offer "all you can drink" options. We like to go to Brunch because it's better than a blue hair special, and if you go late, around 3 or 4, there is plenty of elbow room :) Sometimes, though, we like to laze around in our pajamas for the day, and if we want a brunch like experience, this is one cocktail we enjoy!

The secret is to use Mr. & Mrs T's Bold and Spicy bloody mary mix. It is the only ingredient I use that still contains high fructose corn syrup, but I don't think anyone thinks a bloody mary is health food. It's a treat, so I don't feel too bad about that.

A simple vodka is fine - no need for martini worthy spirits. Add in 3 good shakes of tobasco sauce, and a few grinds of pepper. And one of the most important things is the fresh garnishes. Today I added a couple celery stalks and a couple cucumber spears - the fragrance as you sip the cocktail just puts it up over the top. Seriously.

Mix, enjoy the fragrance, and sip. You won't have any choice but to enjoy :)

Suzee's Crab Stuffed Mushrooms

It's not often I make these mushrooms. I came up with the recipe back in college, when I started cooking because I LOVE LOVE LOVE to eat - good food, not yukky food. I used this stuffing for both mushroom and baked stuffed shrimp (which were all the rage back in the day). As a college chick, I could make dinner for 6, with cocktails and wine, for less than the cost of 2 entrees at a reasonable restaurant. And I admit - mine was better! Hehehehe :) Well, I thought so, and that meant I enjoyed cooking for my friends, and they didn't seem to mind eating what I made :)

For these stuffed crabs, you need:

A can of crab, drained and squeezed well - get that juice out of there, and discard (the 6 oz size is good for 2 lbs of mushrooms)

A stick of salted butter

A sleeve of saltines (this time I used stone ground crackers)

2 lbs of mushrooms

Since I was the only one eating these cutie patooties, I only made a few, but these are the proportions.

Mince the garlic.

Melt the butter over low, and add the garlic.

Crush the crackers - not with a rolling pin so they are too fine, but just with your hands. If  you only use your hands, you won't have to worry about crushing them too finely, and they should be very, very small pieces.

Mix the crab, crackers and butter mixture.

Brush the mushrooms so they are free of dirt, and pop the mushroom stems from the mushroom cups. You can save the stems for anything calling for sliced or minced mushrooms, or if you are feeling exeedingly ambitious, make some duxelles and freeze it for later. Its an ingredient that will add richness to almost any meal including beef.

You can, at this point, pre-bake the cups for 20 minutes or so. Some people do this so that the stuffing doesn't easily fall out of the mushroom, but after trying it, I don't think it's really worth the trouble. You can decide for yourself - if you do pre-bake, you can cut the total baking time.

At this point, whether you have pre-baked or not, it's time to stuff the cups. Honestly, I always have extra stuffing left over, so pile it high :)

Snuggle all the mushrooms in a single layer in a baking dish, and bake at 350 until you smell the mushrooms, and then add 0 or 15 minutes more. This will be about 25 minutes or so for pre-baked mushrooms and about 45 for raw.

Now, if you have other things baking at 400 or 325 or whatever, this recipe is very forgiving. Adjust the cooking time and be sure to cook them until the mushrooms are fully cooked. Then enjoy!

Hairy Monk - Great Boston Pub in NYC

We have finally found a place to watch the Patriots when they are not on TV! The Hairy Monk is a Boston Pub - they play all Boston teams with the sound! It's an oasis in the city of Jets and Giants :)

The first trip for us was the day after Christmas. After we left NH early to get home prior to the big snow storm, we walked down to 25th and 3rd to see the 1:00 Patriots style football. It was snowing sideways, and that storm actually dumped 20" of snow. 

I got excited because the menu indicated they had Redhook ESB on tap, and it's one of my faves. But no, you can't trust the menu, or the beer list on the wall. The waitress suggested the Harpoon Winter Warmer. We tried it, but it was just a little too much like pumpkin beer to me...That's ok though, because they have a nice selection of 8 or 10 on tap.

While enjoying the pre-game we ordered some nachos to start. This is a huge and delicious tower of power! The chili is not in any way wimpy - put on your big girl panties because it is SPICY! Delicious spicy not crazy spicy, and the flavor is really great. Usually these Irish Pubs are more mild even if you ask for spice, so it was a pleasant surprise! The table behind us ordered buffalo wings, and wow, they smelled so good. That is on my list for next time :)

Dogfish Head Raison D'Etre

I was just at the store because I needed some sour cream for my soup, and I walked by the beer aisle and this beer called me. "Suzee, Suzee - I am delicious and I won't be here when you come back later. Buy me! Buy me!" So, as you can imagine, I did.

I cracked it when I got home, and wow - it was so delicious! I looked on the Dogfish Head web site, and they suggested to drink it from a goblet or snifter, so I poured it into a wine glass. I was really surprised difference in flavor between a swig from the bottle and a sip from a glass! The ale beery bitterness cut through the lager like initial taste in the bottle. While I was on the web, I found that each bottle has 9% alcohol, and 220 calories (wow!), so take this in to consideration if you decide to have a second one :)

Really, this is a delightful beer - if you see it in the store, fork over that $14.00. You won't be sorry!

Slattery's Mid Town Pub

I love coming to this pub - it is my local, sit down and grab something to eat or to drink kind of place. One of the first times I went there was with Ann - we stopped on a pub crawl - thank goodness we had a burger. One of the best burgers in Mid Town!! No crumbly brioche buns here - wonderful medium rare beef with cheese in a roll that holds together with lettuce tomato and half sour pickles (my fave).

I also frequent the buffalo wings here - the hot are really medium and the deep fried skin is to die for. The home made bleu cheese dressing is amazing and the celery/carrot accountrements are tasty too!

If you get happy hour, you can get 2 for 1 drinks and/or shot of the day comps which could be the orange kamakazis that Ann and I had or perhaps Apple shots like an apple martini. They are very creative!!

If you find yourself between 5th and Madison, or across the street from the Gingerman, this place is a whole lot less snobby, and so much more welcoming. I love stopping here. Hope you decide to try it too!

Suzee's Blonde Whisper Martini

OK boys and girls, seriously, this is my best recipe ever. If you ever partake, this is the one to try. Way better than a cosmo!

1.5 shots Belvedere Pink Grapefruit Vodka (yes it matters)
.5 shot of St Germain liquor
squeeze 1/6th of a lemon into the shaker

Shake it like you mean it, and pour into a martini glass.

Voila!





Remember what my friend Darryl says - here he is in his natural habitat (blue shirt in the front)

I prefer to think of him like this when I quote him though :)

Just because he looks like this does not mean you should not listen - definitely listen!

Martini's are like boobies - one is not enough, but 3 are too many.

Enjoy!

Afternoon Snick Snacks

I've been thinking more and more about that fabulous antipasto we got at Puglia last weekend! I found myself at the Grand Central Market at the Murray's salume counter....I think it took me 30 minutes to select my purchases because there were so many options! I ended up with the Tarufo Creminelli (the browner of the 2 in the photo which includes black truffles - oh yes!) and Columbus Felino (the redder one in the photo, considered the "King of Italian Salame"). I also spread some boursin on crackers to complete my snack!

I have to admit, today I feel like a princess with meat bon bons! Looks I will be working soon, so I'm enjoying my last few days of freedom. I wish the world was such that both Rick and I could have these mini breaks.

Football Snacks with Apple and Prociutto

I love pork products. I was reading a note from my friend Jenny, and she commented how they ate a lot of pig when she was a kid. I love that. None of that "the other white meat" crap. Just "I like me some pig!" Please - I love bacon, ham, sausage, pepperoni,  and sweet sopressata.

But for some reason, I really struggle with prociutto. Perhaps it's because I'm in the USA and not in Italy? I have yet to taste some that doesn't have a rank flavor and a texture so delicate that it's impossible to keep it in one slice. Am I just buying the wrong brand???

I came upon an idea to have pear with prociutto, and I thought, hmmm... A nice twist away from the usual melon/prociutto combo (which I've tried before, and don't care for).

Well, I didn't have pear, but I did have honey crisp apples, and a sweet onion that needed some cooking love. I used one of those apple slicers - the round one that cores it too, and then I took each slice and cut it in half again for a thinner slice. Then I combined slices of apple wth slices of smoked gouda, and topped that with a little swath of procuitto. I think I would like this better if there was a bit of ham on it instead of the procuitto - something saltier to go with the sweet apple and rich smokey cheese. But if you are a procuitto lover, perhaps this is for you.

Next I caramelized some sweet onion - sautee on low with a little butter and a cover and keep tossing around for a bit. Perhaps for 20 - 30 minutes to really get them rich and sweet. Add a little water if the pan happens to get dry. Don't let them burn.

Then I layered the onion slices on the apple, and wrapped with procuitto. I baked them in a snuggly dish for about 25 minutes on 350. I thought perhaps if the procuitto was crispy, that I'd like it better. The answer was no. This time I was craving a bit of bacon, and perhaps a few crumbles of bleu cheese.

At any rate, there some football snacking ideas here - options, options, options....
What sounds good to you???

Rick Made It to the Brooklyn Bridge!

Rick has been meaning to make it to the Brooklyn Bridge. It's one of those modern marvels that continues to be classic and beautiful.

After the bridge we stopped down at Pier 17, sniffing around for a late lunch and something cold to drink. We stopped at Sequoia. Now, the seaport in Manhattan is not known for culinary delights, so my expectations were low. Unfortunately they were not low enough.

After some soup, we moved over to the Water Taxi Beach. I've written about the beach before, but they have actually added more sand, and this really was a huge improvement. We took off our sandals and stretched out with our toes in the sand. It was very quiet - just a couple of families with small children there. And no cover. We had a couple of 6 Points made by the Brooklyn Brewery - and I have to say, I think this is my favorite one from the Brooklyn Brewery! After enjoying the breeze on the water, and good conversation, we made our way back home.

Suzee's Citrus Cooler

Today I was in the mood for something fun to drink. We are heading to the Hudson Terrace tonight for a fireworks viewing party, so no brunchy brunch cocktails today. This cooler is insprired by the orange aide my mom used to make when I was little. She'd fill up one of the old glass tropicana orange juice bottles with 3 lemons and 3 oranges - cut them and juice them, and add the rinds to the bottle. Then she'd add 2 cups of sugar and fill it with water. She admitted she stopped making it because of all that sugar.

So, today, I sliced and juiced a lemon and a juicing orange, adding the juice and 4 packets of splenda to 2 12 oz cans of sparkling water and lots of ice. Delicioso! Give it a try!

Ruthie Foster in Madison Sq Park

Tonight I went out for the free concert Ruthie Foster played at Madison Square Park. I tried really hard via facebook to get a date, but unfortunately it didn't happen. Around 3 it was looking like rain and I considered not going thinking it would be called off. When I left the apartment, it had rained at some point between 5:20 and 6:45, but wasn't raining right then, so I put on my new science sandals, grabbed my camera and an umbrella and made my way back to the park outside the building where I've been working.

I was very pleasantly surprised that the park wasn't entirely mobbed. Usually when you go to a free thing in NYC, 3 million other people want to go too. This was wonderful because the park itself was relatively open - even bench seating was available from the North side. The stage was set up near the Shake Shack (I'll review this place later when I've actually eaten there!), and all the tables and chairs were filled with people eating and drinking, and then extra seating in front of the stage was for blankets for people to bring picnics - just like Prescott Park in Portsmouth! People walked though and stopped to listen and moved along, and I actually got a chair behind the sound guy. This wasn't a great seat for watching, but in the middle of fans so very enjoyable!
After the beer I got (a Shakemiester brewed especially for the Shake Shake by the Brooklyn Brewery) I sat, watched, clapped, and did a very good job of not singing the choral parts from Rock My Soul's versions of "Joy" and "Death Came a Knockin'" arranged by Cheryl Lynn Stromski for the group. I'm proud of me for being relatively quiet :)
I decided I had to buy a cd, and of the 8 options, the person at the stand recommended "Runaway Soul" as the most gospel like of the bunch. I just listened to the whole thing and highly recommend it to my gospel loving friends :)
I started on my way out with my CD while the band was riffing on "Death Came a Knockin'" and watched the folks in the middle of the park ballroom dancing! I tried to upload this but blogger nixed that. You can see the last photo (with the girl wearing a see through crinoline skirt as a shirt) that there are people dancing in back.
I mentioned on fb that this was the most fun I've had on my own in NYC, and I'm definitely looking forward to the rest of the MSP music series as this was only the first show.
If you come to the swamp, otherwise known as NYC in the summer, put this on your list :)


PS - Pandora has a Ruthie Foster station for your enjoyment :)

Fabulous Trip To NH!

Barbounia, a Mediterranian delight!

Tuesday nights are the preferred Date Night at the LaFleur house. Head out after work, have a cocktail and then dinner. It gives us a chance to try out new restaurants while it's not so busy. We get great service, and aren't overburdened by a full dining room.

This time we came to Barbounia - a mediteranian restaurant that turns out to have delicious food and a gorgeous dining room!

To start we ordered a tray of tastes including tatziki, hummus and babaganoush. It came with a freshly baked flat bread . I asked for some veggie dippers for Rick who is low carbing it, and they were happy to add cucumber slices. They also offer olives, but damn - I just can not seem to like those salty yucky little bits. I like olive oil, and the flavor olives add to a dish, but I just don't like olives to eat. Anyway - nobody forces you to eat olives, and that is a good thing. The tatziki was wonderfully fresh and garlicy, the hummus was fresh and rich, and the babaganoush was light and garlicy. All were very yummy!
For dinner I ordered the Branzino - it was very fresh and well seasoned. I orderd it to be fileted in the kitchen, but I think next time I would have it served whole - the edges were a little over cooked, so I don't think it was fileted after cooking. Rick ordered the steak - he asked for spinach rather than the potatoes. Initially the server said we were unable to make substitutions, however she managed to get the extra side taken off the bill before providing the bill. We were thankful.
Barbounia has a lively bar scene - happy hour specials are only allowed at the bar, but the dining room allows a little more space early in the evening, and we genuinely enjoyed it. Come to Barbounia and listen to your server's suggestions - she knows what she is talking about!