Tzatziki and Pita

From Ina Garten

Ingredients:
4 cups plain yogurt, whole milk or low-fat
2 hothouse cucumbers, unpeeled and seeded
2 tablespoons plus 1 teaspoon kosher salt
1 cup sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons good olive oil
1 tablespoon minced garlic (2 cloves)
1 tablespoon minced fresh dill
1/4 teaspoon freshly ground pepper

Directions:
Place the yogurt in a cheesecloth-lined sieve and set it over a bowl. Grate the cucumber and toss it with 2 tablespoons salt; place it in another sieve and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumbers as you can, and add the cucumbers to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend.

Personal Note: Made this for the Sunday afternoon board game party at Mosh and Jolly's. I cheated because I was super short on time though--I just used high quality true Greek yogurt and hoped it'd be dense/thick and flavorful enough without so much time straining. It probably is worth the extra time, and one day I'll try to do it properly all the way through and compare results. But people enjoyed it, even the food snobs at the gathering. So! ...Ina never steers me wrong.

Rosemary Cashews

From Barefoot in Paris: Easy French Food You Can Really Make at Home by Ina Garten

Serves 8.

Here is a savory cocktail nibble that would satisfy a French host's needs. These cashews were inspired by the bar nuts served at Union Square Cafe in New York City, which is one of my favorite restaurants in the world. The cashews are best served warm, but you can prepare the rosemary mixture in advance.

Ingredients:
1 pound roasted unsalted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt
1 tablespoon unsalted butter, melted

Directions:
1. Preheat the oven to 350 F.

2. Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

3. In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

Personal Note: This was a hit at Mosh and Jolly's impromptu weekend Olympics/twister (ha) potluck--a super easy, super fragrant hit! I really like rosemary, and I love cayenne, so... In my (admittedly unorthodox) opinion, one could easily cut back on the salt in the recipe and it might even taste better.

Orzo With Roasted Vegetables

From Barefoot Contessa Parties! by Ina Garten

Serves 6.

Ingredients:
1 2 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced
2 cloves garlic, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb orzo pasta or rice-shaped pasta

For the dressing
1/3 cup fresh lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

To assemble
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 lb good feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, chiffonade or julienne cut

Directions:
*To toast pignolis, put in a small saute pan dry for 4 minutes or until golden brown, tossing frequently to prevent burning.
1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3. Roast for 40 minutes, until browned, turning once with a spatula.
4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5. Drain and transfer to a large serving bowl.
6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9. Check the seasonings, and serve at room temperature.

Personal Note: Wow, does this not have everything delicious imaginable in it?! This is in the "so freaking good" category for me. I mean, feta! Toasted pignolis! Fresh basil and lots of it! Scallions! Roasted, sweet seasonal veggies! Mmmm. And it's very, very easy. According to Ina, all of the vegetables are in season at the same time, and this can easily be made in advance (you can do everything ahead up to step 8 and then add the scallions, pignolis, feta, and fresh basil before serving). It probably goes without saying, but this dish is really pretty, smells awesome, and is good for entertaining because it's served room temperature. It's important to add the dressing while the pasta and vegetables are hot so they absorb the flavors.

EDIT: Aw, this dish received a shout out from my cutie. Sweet.

Bacon-Cheese Appetizers

Bacon-Cheese Appetizers

From Laurie Tarcinale (a childhood friend of Mom's)

1 cup mayonnaise
1 cup grated cheddar cheese
1/2 cup crumbled crisp bacon (6-7 slices)
2 tsp. horseradish
1 tbsp. wine (Laurie recommends Sherry)

Mix ingredients. Spread on slices of party-rye bread. Broil until bubbly.

Personal Note: Strangely tasty. I put in like double the amount of horseradish 'cause it's the ingredient that seems to really make the appetizer pop. I also cut up the bacon into bits first and then crisp it up, but that's just 'cause it's more convenient to me. Also, I often use a dry white wine instead. Like most cases of broiled food, this takes almost no time in the oven; I had it in this time for 5 minutes and it was on the edge of burning. Yeah. I put the dolloped slices on a cookie sheet...I can usually get about 24 on a single sheet since I don't have to worry about expansion or edges sticking. We've had this appetizer in our repertoire for years; I remember eating it at holiday parties back when I was super young (you know, those parties that, as memories, have everything in a rosy, glassy hue and have fuzzy edges in your mind). It's on an old folded, stained yellow legal pad sheet along with a few other handwritten party appetizer recipes from Laurie. Mm.