Tag Archives: Pioneer Woman

Baba Ghanoush

I love pretty much all of Ree’s recipes, and this one is no exception. Add to that the fact that it’s both vegan and (when served with corn chips) gluten free, and it’s also a great appetizer to keep in mind for anyone with dietary restrictions. Of course, all of that means nothing unless it’s delicious.

And this is delicious.

Ingredients

(Serves 6-8)

3 medium eggplants
4 TBS tahini
4 cloves garlic, finely minced
1/4 cup lemon juice
3 TBS good quality olive oil
1/3 cup parsley, minced
Salt, to taste
Chips, crackers or bread, to serve

Prick each eggplant with a fork until the surface is covered with holes.

‘Bout like so.

Place the eggplants under a broiler (or on a grill) and cook for 30-40 minutes, until blackened, turning occasionally.

Ree says that when you think they’re blacked enough, blacken them some more.

I trust Ree. After drinking her wine and bathing in her bathtub, I kind of have no choice.

Once the eggplants are very schmooshy, let them cool. When they’re cool enough to handle, scoop the eggplant flesh into a bowl with a spoon, discarding the skins.

This part is gross and messy. The term ‘eviscerating’ comes to mind, and you will strongly consider becoming a vegetarian.

Oh wait–this is a vegetable.

Discard the skins . . . and discard your memories of handling those slimy innards too, while you’re at it.

It’s going to be delicious once it’s all over–I promise.

Using a fork, mash the eggplant.

If you think the texture is going to wig you out, you can give it a few pulses in a food processor for a smoother consistency. Personally, I like a little texture in my dip.

Whack the cloves of garlic and remove the skins.

Then, mince it or squeeze it directly into the eggplant with your handy-dandy garlique press.

Measure out that delectable, nutty tahini (essentially a sesame seed puree) . . .

. . . and add that into the eggplant.

Squeeze in the lemon juice . . .

. . . drizzle in the olive oil . . .

 . . . give the parsley a quick wash-and-chop . . .

. . . and add that in, too.

Stir in a good amount of salt, tasting as you go so that it’s perfectly seasoned (you don’t want to undersalt this!).

Mix ‘er all up, and serve with chips, pita bread, a baguette, crackers, or whatever bread-type product strikes your palate’s fancy that day.

Mmm. Let’s load up a chip, shall we?

If you must know, I feasted on this while watching ‘My So-Called Life,’ which by the way is an amazing series and I can’t believe it only ran for one season!

My husband was out of town, and the dose of Baba Ghanoush + Claire Danes hit exactly the right spot. I mean, if I have to be lonely and comfort myself with Netflix instant play, I can think of no better accompaniment than a bowl of dip . . . followed by a bowl of mush . . . followed by a bowl of popcorn. Bowls, bowls, bowls.

I know. It’s so cliché to comfort oneself with food. But this is a pretty healthy way to do it. And see how creamy it is?

This is one of those appetizers that’s there one minute . . . *chomp!*

. . . and gone the next.

So fresh. So garlicky. I sweated garlic for the next 2 days.

Click here for printer-friendly version: Baba Ghanoush

Deer Steaks with Onion Blue Cheese Sauce

Mark my words: this sauce would be good on anything.

Does it look like pasta in the picture? Look again–it’s gloriously caramelized onion, swimming in a sauce that gave heaven its name.

I happened to serve it with deer steak, but think regular steaks. Chicken breasts. Pork. Chicken thighs. Probably not fish since fish flesh is so delicate and the sauce is so thick . . . but then again, why not with a hearty piece of salmon? I’ll take any occasion I can get to eat this sauce.

It could even work by itself! (Think: decadent side dish.)

The Pioneer Woman told me to make it shortly after I started reading her blog about a year and a half ago. Thankfully I acted in full obedience, because if I hadn’t, I might not be where I am today.

Which is in front of this plate, eating this glorious sauce.

The original recipe is here, but I’m going to make it for you as well.

Ingredients

2 whole steaks (deer or otherwise)

2 TBS butter

Salt and pepper

4 TBS butter

1 large onion

1 c heavy cream

1/2 cup crumbled blue cheese

Now get ready for a truly incredible experience.

Seriously–are you ready for this?

Okay then.

First, melt some butter in a pan or on a stovetop grill.

Or a real grill, if you’re a real man!

Oh wait, my man was in charge of the steaks on the cast iron stovetop grill . . . so never mind! You’re a man regardless! Unless you’re a woman. Wow this is getting complicated. Forget all of the above and just melt the dang butter.

Grab the steaks:

Instead of 2 large ones, we had a bunch of smaller ones. Season the steaks with salt and pepper, and cook/grill until they’re done to your liking.

I choose medium.

Here they are, ready to be eaten by this ravenous carnivore that I sometimes become.

And now for the sauce! So simple–only 4 ingredients. Butter, onions, cream, cheese.

Cut the onion in half lengthwise, then halve each half. Are you confused yet? Here. I’ll show you.

Now slice it into thin quarter-moon shaped strips.

Start melting the 4 TBS butter in a skillet.

Add the onion, and cook over medium high heat for 5-7 minutes, until the onion starts to caramelize.

Add a little salt and pepper along the way. As soon as the onions are a lovely darkish golden brown color, reduce the heat to low and add the cream.

Oooooh. Whooooaaaaa. Mmmmmmm (the onion sauce has this effect–watch out).

Cook for a few minutes until the cream has reduced by about half.

The cream will take on the lovely golden color of the onions, and you will stare at it transfixed, tongue hanging out, eyes glistening in anticipation, hands scrambling for a spoon. I hope no one’s watching you while this happens, because I’ve been told it can be quite frightening for onlookers.

Right at the end, grab the blue cheese and dump it into the sauce:

Are you a blue cheese hater? If so, please think twice about your stance. Pretty please?Especially because this sauce doesn’t scream ‘blue cheese!’ at you when it’s all done. The rich cheese just adds a rich and wonderful creamy richness to it. There–I used ‘rich’ three times, just to make sure we’re all clear here on what the blue cheese does, exactly.

Stir in the blue cheese and let it melt–and we’re done! Now spoon a large quantity of the sauce on a plate:

Top it off with a piece of steak.

For some reason, I chose a steak that has the shape of the continent of Africa.

That’s another sign you need to make this meal asap–it can turn into a family learning experience. Nothing like a little geography at the dinner table.

I think I can see the city of Casablanca–are those little people running around?

Oh, never mind–it was just some black pepper.

I could have sworn it moved, though.

Enough smart talk! Let’s eat.

Please make sure to slather each bite of meat in this sauce.

Or you can do as we did, and serve it over a heaping pile of rice. The rice does a wonderful job of absorbing that sauce and sending you straight into a state of Nirvana.

What a way to celebrate the over-the-halfway hump in the week that is Wednesday.

Click here for printer-friendly version: Deer Steaks with Onion Blue Cheese Sauce