#108 Nov '02 & Bon Appetit Aug '03

108 November 2002
IDEAS

Fall Drink Tags p76

Fall Drink Tags

"here's a charming way to help guests at a large party kep track of their wine glasses: give each a name tag. you can make them out of construction paper with leaf-shaped punches (available in craft stores); or cut your own with scissors. write nams on tages, and use a 1/8 inch hold punch to make small holes. thread waxed twine through holes; knot around glass stems."

...just an idea from me.. you can get wine charm kits at Michaels or any craft store. that's what i did with my wine charms. good luck! i'd love to see the finished product!

Compact Wine Rack p76

Window Frame Bird Buffet p152

Thanksgiving Place Cards p62

COOKING

green salad with toasted walnuts, walnut oil, and green beans p246

potato cakes with cilantro p174

roasted red pepper and walnut dip p246

harvest vegetable tian p173

scalloped mushrooms p258

pumpkin-pecan pie p265

chicksinger's recipe!

Spicy Roasted Eggplant Spread with Crispy Pita Triangles
(Bon Appetit, August 2003), Makes about 4 cups.

Nonstick cooking spray
½ cup olive oil
2 T minced garlic
1 T coarse kosher salt
1 t ground black pepper
1 1-lb eggplants, peeled, cut into ¾ - inch cubes
4 red bell peppers, seeded, cut into ½ - inch pieces
2 large red onions, cut into ¾ -inch cubes

salt
pepper
3 T chopped fresh parsley

Preheat oven to 450° F. Spray 2 large baking sheets with nonstick spray. Whisk oil and next 4 ingredients in large bowl. Add eggplant, peppers, onions, and toss to coat. Divide mixture between sheets. Roast until vegetables are tender and lightly browned, turning occasionally, about 35 minutes. Cool 15 minutes on sheets.

Transfer ½ of veggie mixture to food processor. Using on/off turns, process until a coarse puree forms. Transfer to bowl. Repeat with remaining veggies. Season all with salt and pepper, and mix in parsley. (Can be made 1 day ahead. Cover; chill, Let stand at room temperature 1 hour before serving.)

Crispy Pita Triangles

Makes 48

6 7- to 8-inch-diameter pita breads, each cut into 8 triangles
3 T olive oil

salt
pepper

Preheat oven to 450° F. Place pita triangles on large baking sheet. Drizzle with oil. Toss to coat; arrange in single layer. Sprinkle with salt and pepper. [Note: when I make these, I also sprinkle on some dried rosemary, sage, or thyme. I love a little extra flavor.] Bake until crisp and golden, about 7 minutes per side. Cool completely. (Can be made 8 hours ahead. Store airtight at room temperature.)