Balcony In The French Quarter
Balcony in the
French Quarter
Photographic Print

Millsap, Diane
Buy at AllPosters.com
 

 

 

 

 


wine.com
Wine.com

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

New Orleans White Bean Hummus
Chef Susan Spicer

 

 

tabasco.com (McIlhenny Company)
For the spiciest gift ideas on the web visit www.TABASCO.com

"New Orleans food is as delicious as the less criminal forms of sin."
~
Mark Twain, 1884


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 


 

 

 

 

New Orleans Saints
New Orleans Saints
Poster

Buy at AllPosters.com

 

 

 

 

 

 

 

 


Crescent City Cooking:
Unforgettable Recipes
from Susan Spicer's
New Orleans


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Frenchmans Street In New Orleans
Frenchmans Street In New Orleans
Giclee Print

Millsap, Diane
Buy at AllPosters.com
 

 


La Belle Cuisine

 


New Orleans White Bean Hummus

Chef Susan Spicer
New Orleans Saints Party Recipes
Ted Lewis,
The New Orleans Times-Picayune

Sunday, September 5, 2010

Makes about 4 cups
Preparation time: 20 minutes (not
including garlic poaching time)

Garlic Confit:
Makes about one cup
Preparation time: 45 minutes

2 heads garlic, stemmed and peeled
(about 28 cloves)
1/2 cup dry white wine (such as
Sauvignon Blanc)
1/2 cup water
1 cup good-quality olive oil
Salt
2 stems of fresh thyme, or
1 sprig of fresh rosemary

White Bean Hummus:
1 cup (about 1/2 recipe) Garlic Confit
Two 15-ounce cans of cannellini
(or other white) beans,
drained and rinsed
1 clove garlic
1 teaspoon salt
1/4 teaspoon crushed red pepper
(more or less, as desired)
1/4 cup tahini
1/4 cup water
1 tablespoon sherry wine vinegar
2-4 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil, plus 1 or 2
tablespoons oil from Garlic Confit

Prepare Garlic Confit: Place the garlic cloves, wine, water, and olive
oil in a small skillet and season with a pinch of salt. Add the herbs,
tucking them into the liquid to moisten, and bring to a simmer over
low heat. Simmer until the water and wine have evaporated and the
cloves have softened and turned a deep golden color, about 30-40
minutes. When done to your liking, drain garlic, reserving oil, and
set aside to cool.
Prepare White Bean Hummus: Place one clove raw garlic, salt, and
crushed red pepper in the bowl of a food processor and process to a
rough paste. Add the beans and briefly process. Add the Garlic Confit,
tahini, water, vinegar, lemon juice, and oil and process until smooth.
Taste and add more salt, lemon, or vinegar as desired.


Seasoned Pita Crisps:
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon dried dill (optional)
3 rounds of white or whole
wheat pita bread
Salt

Preheat oven to 350 degrees. In a small bowl, whisk together the olive
oil, lemon juice, and seasonings (except salt). Brush the pita rounds on
both sides with the seasoned oil. Cut each round into 12 wedges. Lay
the wedges on a baking sheet in a single layer. Sprinkle lightly with salt
and bake for about 10 minutes, then turn wedges over and bake another
3 to 5 minutes. They should be darkened and crispy but not too brown.
Cool completely and serve. Any leftovers will keep for several days in
a Ziploc bag or airtight container.

 
Featured Archive Recipes:
Classic Hummus
Cajun Chicken Morsels
Cajun Crab Dip
Game Day Sandwiches
Layered White Bean, Tuna and
Vegetable Dip

NFL Team Potato Skins
Three Seafood Dips
More from Chef Susan Spicer:
Baked Oysters Italian Style
Bayona's Garlic Soup
Butterscotch Banana Pie

Grilled Shrimp with Coriander Sauce


Index - Appetizer Recipe Archives
Do you know what it means
to miss New Orleans?

Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 08, 2012.