Peoplewhoeat’s Weblog

March 5, 2011

Stuffed Dates

Filed under: Appetizer, Good for party food, Quick cook, Snacks, Special occasions — Tags: , , , , , , — peoplewhoeat @ 2:09 am

Got this from Rachel Wilkerson‘s excellent rundown of Thanksgiving recipes. But I think these puppies are awesome enough to deserve their very own blog post. Also, unlike Rachel, I don’t think the cheese is optional. I’ve made them three times now, and they’ve always been a hit!

Dates, the big ones, the best quality you can afford (it’s actually easier to buy the ones with the pit still in)
Bacon
Gorgonzola cheese

Pit the dates, and replace the pits with a similarly sized and shaped bit of cheese.
Cut the slices of bacon in half, and wrap a half-piece of bacon around each date.
Bake at 400* for 20 minutes, turning halfway.

They’re best slightly warm but not hot (about half an hour after coming out of the oven).

Ta-da! A filling, impressive, and easy appetizer! I made these the other day, chilled them, then reheated them at a party and they were still delicious.
Enjoy!
Emma

(No picture, because while they are DELICIOUS, they are not photogenic)

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November 7, 2010

Purple Soup

Alright, well this soup was only purple because I used a purple cauliflower (which I highly recommend, has a slightly more complex flavor). It managed to stay a pleasant purple, but was still a food sort of color. Easy and delicious! Thank you, Jamie Oliver!

(the red bowl and bacon make it look more fushia, but you get the idea)


Cauliflower Cheese Soup

(from Jamie’s Food Revolution, my go-to cookbook)

2 carrots
2 celery stalks
2 medium onions
2 cloves garlic
1 head of cauliflower (use the purple stuff! do it!) cut into florets
olive oil
1 3/4 quarts chicken/vegetable stock (I just used one of the boxes, don’t actually know how much is in there, but it seems to have been about right…)
salt and pepper to taste
8 ounces cheddar cheese (and you can throw in some parmesan, too, for kicks)
1 teaspoon English mustard
nutmeg
bacon (optional, but SO worth it)

Roughly chop the carrots, celery, onion, and garlic, add the cauliflower florets, and sautee in a large saucepan in olive oil. Let cook 10 minutes with the lid askew while you heat the broth in another pot. Add the warm broth to the veggies, bring to a boil, and allow to simmer for another 10 minutes with the lid on. Grate the cheese. After 10 minutes, remove from the heat, and stir in the cheese, mustard, salt and pepper and nutmeg. Smoosh it. Serve topped with another good grate of cheese and bacon (but not if you’re vegetarian, obviously).

Enjoy!
Emma

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