Bollywood coconut curry popcorn seasoning

This is popcorn for grown-ups! And what a great gift to give to college-age friends or family, young couples, or those married with children who are staying in for a date night. (Suggest on their gift card to pop in a movie and pop up some fresh popcorn once the kids are off to bed.) This fiery curry seasoning adds zest, spice, and sweetness to either freshly popped kernels or the microwave variety. It is essential to first drizzle melted butter over the popcorn and then toss it with some of the sweet and savory blend of curry powder, coconut, and other aromatic spices. This way, the seasoning sticks to each hot kernel. With a kick of heat, this is definitely an adult treat.

YIELD

Makes about 2 cups popcorn seasoning, enough to fill three (5- to 6-ounce) spice jars

INGREDIENTS:

1 3/4 cups sweetened shredded coconut
7 tablespoons Madras curry powder
3 1/2 teaspoons granulated sugar
2 tablespoons kosher or sea salt
1 3/4 teaspoons ground ginger
1 3/4 teaspoons ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon garlic powder

INSTRUCTIONS:

Implements
Food Processor, Measuring Cups and Spoons, Three Spice Jars or Tins
1. In a food processor fitted with the metal blade, pulverize the coconut into tiny bits, 1 to 2 minutes. Add the curry powder, sugar, salt, ginger, cinnamon, cayenne, and garlic powder. Pulse to combine.
2. Divide into 3/4-cup portions and transfer to jars or tins with tight-fitting lids.
Storing
Store the popcorn seasoning away from heat and light for up to 4 months.

Gift-Giving Tips

Tie each jar or tin with raffia or ribbon and attach a gift card. To turn this into a gift basket, consider including popcorn kernels. To make the gift more elaborate, see page XX for a Retro Popcorn Gift Kit idea.
Gift Card
This Bollywood Coconut Curry Popcorn Seasoning was blended on [give date] and can be enjoyed for up to 4 months. Generously sprinkle it over freshly popped popcorn coated with melted butter. It can also be tossed with microwave popcorn; just be sure to drizzle it with melted butter so the seasoning clings to each kernel!

The svelte green goddess dip

For those with an herb garden, this summertime dip is a bundle of fresh-clipped herbs in a delicate green, creamy sauce. Light and refreshingly herbaceous, the perfect dippers are garden-fresh vegetables, such as asparagus spears, baby carrots, radishes, zucchini spears, cucumber slices, and broccoli or cauliflower florets.

YIELD

Makes 1 1/2 cups (serving size: 2 tablespoons)

NUTRITION INFORMATION

• CALORIES 61

• FAT 5.1g (sat 1.7g, mono 0.6g, poly 0.1g)
• PROTEIN 1g
• CARB 3g
• FIBER 0g
• CHOL 8mg
• IRON 0.3mg
• SODIUM 195mg
• CALC 28mg

INGREDIENTS:

2 oil-packed anchovy fillets rinsed and blotted dry
1 large clove garlic smashed
2 green onions including 3 inches of the green tops, cut into 1/2-inch lengths
1/4 cup fresh flat-leaf parsley leaves lightly packed
1/4 cup fresh cilantro leaves lightly packed
1/4 cup fresh dill chopped
2 tablespoons fresh tarragon leaves coarsely chopped
6 large fresh basil leaves torn into small pieces
2 tablespoons white wine vinegar
1 teaspoon kosher or sea salt
1 teaspoon sugar
1/8 teaspoon freshly ground pepper
3/4 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise

INSTRUCTIONS:

Skinny Dippers: Crudités; Baked Pita Chips; Baked Wonton Crisps; Baked Bagel Chips
In the workbowl of a food processor fitted with the metal blade, process the anchovies, garlic, green onions, parsley, cilantro, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. Add the sour cream and mayonnaise, and process until the mixture is smooth. Taste and adjust the seasoning. Transfer to a serving bowl, cover, and refrigerate for at least one hour to allow the flavors to meld.
Dip Do-Ahead
This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.

Spicy crab dip with cilantro and chives

The flavor of fresh crabmeat is so fabulous all on its own that my goal in developing a crab dip was to use a minimum of ingredients. I wanted to highlight the crab flavor and texture, not mask it. Though I keep a jar of sambal oelek—an Indonesian hot chile pepper paste—in my refrigerator at all times, I thought it might be too obscure an ingredient to use in this recipe. When I went shopping to see where I could buy sambal oelek, my Asian market was out of stock, but my local supermarket had it right on the shelf in the Asian section—yours probably will, too.

YIELD

Makes about 2 cups

INGREDIENTS:

1 pound fresh crabmeat picked over for shells, well drained
2 tablespoons mayonnaise
2 teaspoons fresh cilantro minced
2 teaspoons fresh chives minced
1/2 teaspoon lemon zest
1/2 teaspoon sambal oelek

INSTRUCTIONS:

Place the crabmeat in a medium bowl and use your fingers to flake the crabmeat. Using a rubber spatula, gently stir in the mayonnaise, cilantro, chives, lemon zest, and sambal oelek. Taste and adjust the seasoning, adding a bit more sambal oelek if you want a spicier dip. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve slightly chilled.
Dippables: Crostini; Pita Chips; Bagel Chips; Wonton Crisps; Potato Chips; Taro Root Chips
Dip Do-Ahead: This dip is best when made within 4 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving. Serve chilled, but not refrigerator cold.

Mango salsa

This salsa is big, bright and spiced—a vibrant orange-glow accompaniment that is deliriously delicious, punctuated with cilantro, and power-surged with jalapeno chile. If you and your friends can take the heat, use two whole chiles; one is plenty for me.

YIELD

Makes about 2 cups

INGREDIENTS:

1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon kosher or sea salt
2 large firm but ripe mangoes peeled, pitted, and cut into 1/2-inch dice
1/4 cup red onion finely diced
1 jalapeño chile seeded and minced
1/4 cup fresh cilantro chopped
1 tablespoon fresh lime juice

INSTRUCTIONS:

In a small bowl, combine the olive oil, cumin, coriander, and salt and mix well.
In a medium bowl, combine the mangoes, onion, chile, cilantro, and lime juice. Add the oil mixture, stir to combine, and serve. This salsa tastes best if served within 8 hours, but it can be prepared up to 1 day in advance. Cover and refrigerate, then remove from the refrigerator 45 minutes before serving.

Salsa italiana

Let’s commingle cultural traditions by turning classic Mexican salsa ingredients—tomatoes, peppers, and onions—into an Italian affair with the addition of roasted garlic, fresh basil, and oregano. If you plan ahead and have a head of roasted garlic ready to use, this salsa is a cinch to make on the day of the party. Roasted garlic is a boon to the calorie-conscious cook because it adds big flavor but few calories. As you’ll see, only a miniscule amount of olive oil is used in this recipe. I love to serve this salsa as a dip, but I also adore it as an accompaniment to grilled halibut skewers or pan-seared red snapper.

YIELD

Makes about 3 cups/720 ml (serving size: 1/4 cup/60 ml)

NUTRITION INFORMATION

• CALORIES 20
• FAT 0.5g (sat 0.1g, mono 0.3g, poly 0.1g)
• PROTEIN 1g
• CARB 4g
• FIBER 1g
• CHOL 0mg
• IRON 0.3mg
• SODIUM 99mg
• CALC 15.6mg

INGREDIENTS:

1 head garlic roasted (recipe follows)
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp kosher or sea salt
1/2 tsp crushed red peppers
1 tsp extra-virgin olive oil
2 cups/350 g cherry tomatoes stemmed and quartered
1 (about 1 cup/240 ml) yellow bell pepper/capsicum seeded, deribbed, and cut into 1/2-in/12-mm dice
1/2 cup/70 g red onion diced
1/4 cup/60 ml fresh basil leaves chopped
2 tbsp fresh oregano leaves chopped

INSTRUCTIONS:

Skinny Dippers: Bruschetta, Crostini, Poached Shrimp

Preheat the oven to 375°F/190°C/gas 5. Roast the head of garlic as directed in the recipe below. (While the garlic is roasting, chop the vegetables and herbs.)

In a medium bowl, whisk together the lemon juice, vinegar, salt, and crushed red pepper until the salt is dissolved. Remove the warm cloves of garlic from their skins and add to the vinegar mixture. Using a fork, mash the roasted cloves until puréed and smooth. Whisk in the olive oil.

Add the tomatoes, peppers/capsicums, and onions, and gently mix to coat with the dressing. Fold in the basil and oregano. Taste and adjust the seasoning. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.
Dip Do-ahead

This salsa can be prepared up to 8 hours in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving. Serve at room temperature.
Roasted Garlic

Roasted garlic is a wonderful condiment to have on hand. I mash it with a little olive oil and spread it on bruschetta. I also add it to salad dressings, tomato sauces, and potato gratins. And, as you’ll see, adding roasted garlic to dips contributes a distinctive mellow garlic flavor without the bite of fresh garlic.

Here’s an easy recipe.
1 head garlic
Olive oil
Kosher or sea salt

Preheat the oven to 375ºF/190°C/gas 5. Peel the loose, papery outer layers of skin off the head of garlic and trim any roots from the bottom. Cut off enough of the top of the garlic head to expose the cloves. Place the head of garlic on a sheet of foil large enough to completely enclose it, with a little extra foil left over. Drizzle with 1 teaspoon of olive oil and sprinkle with a little salt. Wrap the foil tightly around the bulb, twisting it closed at the top. Place on a small rimmed baking sheet/tray, and roast until the garlic feels soft when pierced with a knife, about 45 minutes. Open the foil package and bake until the garlic cloves begin to pop from their skins and brown, about 15 minutes longer. Remove from the oven and let cool. Squeeze the roasted garlic cloves from the skins. Store, tightly covered, in the refrigerator, for up to 3 weeks.

Roasted sweet pepper, white onion, and basil salsa

Though I call this a salsa, the tastes and ingredients sway this toward the Mediterranean. A perfect opener for a grill party centered around Italian or Provencal flavors. For this recipe you need to roast your own bell peppers don’t substitute store-bought roasted peppers from a jar. The task is as simple as could be, and the texture of freshly roasted peppers is decidedly better than the ready-made alternative, especially for this salsa, where texture and color are everything.

YIELD

Makes about 1 1/2 cups

INGREDIENTS:

1 large red bell pepper roasted and cut into 1/2-inch dice
1 large yellow bell pepper roasted and cut into 1/2-inch dice
1/3 cup white onion diced
4 large fresh basil leaves coarsely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon sugar
Pinch red pepper flakes
Freshly ground black pepper

INSTRUCTIONS:

In a medium bowl, combine the red and yellow bell peppers, onion, basil, oil, vinegar, salt, sugar, red pepper flakes, and black pepper to taste. Stir gently to combine. Transfer to a serving bowl, cover and set aside for 1 hour before serving to allow the flavors to meld.
Dippables: Bruschetta; Crostini; corn chips; Pita Chips; Taro Root Chips; Yuca Chips
Dip Do-Ahead: This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving. Serve the salsa at room temperature.

Roasted butternut squash dip with crème fraîche

I developed this warm wintertime party dip one day while cooking ahead for Thanksgiving dinner. Intending to make soup, I roasted squash, onion, and garlic drizzled with olive oil. I puréed the roasted vegetables, added some spices, a little crème fraîche, and took a taste. Dunking a crisp pita chip in the mixture, I found it made a great dip. So, here’s my tasty discovery, but for a terrific cold-weather soup, add about 6 cups of chicken stock, a cup of cream, and a bit more spice.

YIELD

Makes about 2 cups

INGREDIENTS:

1 (1 3/4 to 2 pounds) butternut squash cut in half lengthwise and seeded
1 very small yellow onion cut in half lengthwise, stem and root end trimmed
2 large cloves garlic skins left on
2 tablespoons pure olive oil
2 tablespoons crème fraîche
1 1/4 teaspoons kosher salt
1/2 teaspoon nutmeg freshly grated
1/8 teaspoon cayenne pepper
white pepper Freshly ground

INSTRUCTIONS:

Preheat the oven to 350ºF. Brush the flesh of the squash, the onion, and the garlic generously with the olive oil and arrange cut-side down on a rimmed baking sheet. Tuck a garlic clove in each cavity of the squash. Roast until very tender when pierced with a fork, about 50 minutes. Set aside until cool enough to handle, about 20 minutes.
Use a spoon to scrape out the flesh of the squash and put it in the workbowl of a food processor fitted with the metal blade. Discard the skins. Squeeze the garlic pulp from the cloves and add to the workbowl along with the onion. Purée until smooth. Add the crème fraîche, salt, nutmeg, cayenne, and a few grinds of pepper. Process to combine and then taste and adjust the seasonings. Transfer to a serving bowl and serve immediately.
Dippables: Parmesan Breadsticks; Crostini; Pita Chips; Parmesan-Crusted Pita Chips; Roasted Garlic Bagel Chips; Vegetable Chips
Dip Do-Ahead: This dip can be prepared up to 3 days in advance. Cover and refrigerate. Rewarm in a microwave or on the stove-top in a double-boiler just before serving.

Light romesco spread with roasted fingerling potatoes

It may seem a bit brazen to take a classic Catalan sauce, remove most of the olive oil to lighten it up, and declare it addictively delicious. But that’s what my dinner-party guests called this romesco sauce when I served it with poached shrimp and roasted cauliflower. I try to keep a batch on hand for spur-of-the-moment entertaining, as it keeps for several months in the refrigerator.

YIELD

Makes 3 cups/720 ml (serving size: 2 tbsp)

NUTRITION INFORMATION

• CALORIES 62

• FAT 4.9g (sat 0.5g, mono 3.2g, poly 1g)
• PROTEIN 2g
• CARB 4g
• FIBER 1g
• CHOL 0mg
• IRON 0.7mg
• SODIUM 97mg
• CALC 21mg

INGREDIENTS:

2 medium ancho chiles (see Cook’s Note)
4 large cloves garlic
1 large roasted red bell pepper/capsicum coarsely chopped
1 cup/115 g blanched almonds toasted
1 can (14.5 oz/415 g) diced tomatoes drained
2 tbsp red wine vinegar
1 1/4 tsp kosher or sea salt
1 tsp pimentón (Spanish smoked paprika)
1/4 tsp sugar
1/8 tsp cayenne pepper
3 tbsp extra-virgin olive oil

INSTRUCTIONS:

"Skinny Dippers: Roasted Cauliflower, Poached Shrimp, Roasted Fingerling Potatoes, Crostini, Herbed Cheddar Cheese Straws
To prepare the ancho chiles, remove the stems and seeds, then soak the chiles in hot water to cover until softened, about 45 minutes. Drain well and tear into small pieces.
In the workbowl of a food processor fitted with the metal blade, process the garlic until finely minced. Add the chiles, roasted pepper, almonds, tomatoes, vinegar, salt, pimentón, sugar, and cayenne. Pulse until uniformly minced, scraping down the sides of the bowl once or twice. With the machine running, slowly add the olive oil and process just until combined. Taste and adjust the seasoning. (Feel free to add more cayenne if you desire a spicier sauce.) Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

Dip Do-ahead
This sauce keeps, tightly covered, in the refrigerator for up to 3 months. Remove from the refrigerator 45 minutes before serving. Serve at room temperature."

COOKS NOTES

The dried form of a poblano pepper is called an ancho chile. Ancho means “wide” in Spanish, which accurately describes the shape of this large, heart-shaped pepper. Deep reddish brown to near black in color, anchos are sweeter than other dried chiles, and their heat ranges from mild to strong. They are often ground into a powder; whole anchos can be soaked in water for 30 to 45 minutes to rehydrate before use.