Appetizers & Sides, McFarren Family

Hummus

Makes 1½ cups

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Stir 1 cup of small dried anchovy in a heated pan for 1 minute
Add 1 tbs olive oil and stir it for another minute
Push the cooked myulchi to the edge of the pan away from the heat
Make sauce by adding 1 tbs hot pepper paste, 1 tbs sugar , ½ ts minced garlic, 4 ts water, ½ tbs corn syrup to the cleared spot on the pan
Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny
Mix the cooked anchovy with the sauce and then turn the heat off, stir in 1 tsp sesame oil
Place in a serving bowl and sprinkle with sesame seeds

2 tablespoons olive oil
2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
8 ounces parsnips (about 2 medium), peeled and cut into large dice
1 medium garlic clove, smashed
2 teaspoons kosher salt, plus more as needed
White pepper
1½ cups low-sodium chicken (or vegetable) stock

Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.

Preheat oven to 400 degrees
Using a pairing knife, cut two slits along the edge of the nut.
Place in a pot filled with cold water and bring to a boil. Turn off the heat, cover and let them stand for 20 minutes.
Drain and place in a roasting pan in the oven for 30 minutes.
Remove from the oven and let cool to the touch before peeling (they are easier to peel when they are still warm).

Ingredients

Preheat oven to 500 degrees. Wash and scrub potatoes well.
Place on a baking sheet with ¾ cups of water, cover in tin foil and bake for 30 min at 500 degree oven on bottom rack. Test for doneness by inserting a knife and making sure it goes through easily.
Let cool for 5 minutes, then press with the bottom of a cup, until mashed flat, about ½” tall.
Toss with lots of olive oil, making sure the oil goes in the nooks and crannies of each potato.
Put back in the 500 degree oven for 15 min in top rack. Switch to bottom rack for another 15 min, until really brown and crispy.
Sprinkle with fresh parsley if available.

Grate the cheeses coarsely or chop them finely
Toss cheese with flour
Rub the pot with the clove of garlic and leave it in the pot
Heat the pot and pour in the wine
When the wine starts to bubble turn the heat down and slowly stir in cheese a little bit at a time with a wooden spoon incorporating more as it melts into the fondue
Within a few minutes you should have a smooth and bubbling sauce. Regulate the heat to prevent breaking.
If its not too hot and still thin you can combine some corn starch with the Kirsch to make a slurry before you add that to the fondue
Grind in fresh pepper and stir in the Kirsch