Bean and Roasted Pepper Dip

I'm starting to hear this line often. I know that people like the standards, like my hummus or baba ghannouj, but I still like trying new things. Especially so I can post the recipe here.

When my cousin Andrew asked me to make some dips for a wedding potluck I decided it was time to do some research. I was still going to bring something familiar, but I wanted to bring something new as well.

The first recipe I jumped on was a bean and red pepper dip I found in the JC (Jewish Chronicle), a newspaper in the UK. I had to change the recipe somewhat since both standard quantites (i.e., can size) and measurements are different across the pond.

The second recipe (more on it next week) I made especially for Andrew's new wife as a tribute to Poland.

Beans and Roasted Pepper Dip

• 2 roasted peppers, peeled and seeded
• 1 can white kidney beans, drained
• 1/2 cup breadcrumbs
• 4 anchovy fillets
• 1/4 cup olive oil
• salt, to taste
• black pepper, to taste
• 1 tbsp lemon juice
• a few drops of hot sauce

1. Puree all ingredients in a food processor until smooth.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Bow-tie Pasta with Sausages and Roasted Vegetables

• 3 roasted red peppers
• 1 eggplant, sliced and roasted
• 2 tbsp olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 6 sausages (450g), grilled or baked and sliced
• 1 can crushed tomatoes
• 1/2 cup red wine
• 1/2 cup pitted olives
• 1 tbsp dried basil
• 1 tbsp dried parsley
• 1 box whole wheat bow-tie pasta
• Parmesan cheese

1. Slice eggplant and roast peppers and eggplant, removing skin from peppers when done.
2. Slice peppers and eggplant and set aside.
3. Partially roast sausages, slice and set aside.
4. Heat pan with 2 tbsp. olive oil and fry onions and garlic until soft.
5. Add back sausages and continue frying until browned.
6. Add crushed tomatoes, wine, olives, basil and parsley. Bring to a boil and simmer on medium-low for 15-20 minute, stirring frequently.
7. Boil the pasta, strain and set aside.
8. Add peppers and eggplant to the tomato sauce mix and simmer on low for another 5-10 minutes.
9. Add pasta to the tomato sauce.
10. Serve with Parmesan cheese.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Roasted Vegetable Soup

A couple of weeks ago, I drove my parents home from an appointent (Dad couldn't drive) and a free non-Friday dinner accompanied the trip. Not being a Friday, the soup was allowed to be something other than chicken.

Mom found an interesting recipe for a roasted vegetable soup with all sorts of fancy stuff, and decided that it might taste just as good without the fancy add-ons. It did, and it was fun to recreate as well.

Roasted Vegetable Soup

• 1 large potato, peeled, cubed
• 1 sweet potato, peeled, cubed
• 1 acorn squash, peeled, cubed
• 3 carrots, peeled, cut in 1-inch chunks
• 2 parsnips, peeled, chopped
• 2 red bell peppers, quartered
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 2 cups vegetable stock + 2 cups water, or 4 cups water
• salt and pepper

1. Preheat oven to 375F
2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
3. Spread in single layer on a large cookie sheet.
4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
6. Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen