Gastronomy is one of Hour Magazine's "Best of Detroit" - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Gastronomy is one of Hour Magazine's "Best of Detroit"

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(WJBK) -

MotorCity Casino Hotel is hosting Hour Detroit's "Best of Detroit Party Presented by Cadillac" at Sound Board on Friday, June 21 at 7:00 PM. I will feature the area's best restaurants, music and services.

 

Click here for tickets and more information.

GASTRONOMY'S

Swiss Chard Summer Vegetable Wrap, Herb Hummus, Ginger Pepper SauceWrap ingredients:

10 - 12 Large swiss chard leaves, stemmed

1 cucumber, peeled and cut into thin strips

1 red bell pepper, cut into thin strips

½ medium jicama, peeled and cut into thin strips

1 small carrot, peeled and cut into thin strips

1 stalk celery, cut into thin strips

2 cups herbed hummus (recipe follows)

1 ripe avocado, sliced

½ cup cashews, toasted and slightly crushed

20 fresh basil leaves

1 tablespoon chopped fresh chives

Instructions

Steam/boil the swiss chard leaves for 1 minute in salted water. Remove immediately and let cool.(Ice bath optional) Lay the leafs flat on paper towel and an additional paper towel on top. Using a rolling pin roll over the swiss chard to crush the hard veins. (remove paper towel which has just absorbed excess moisture from leaf)

Put the cucumber, bell pepper, jicama, carrot, and celery in a medium bowl and stir until well combined. (toss in a vinaigrette OPTIONAL)

To assemble a wrap, put a leaf of the swiss chard on a cutting board and spread approximately 3 -4 tablespoons of the hummus along one of the longer edges, then arrange 3-4 slices of the avocado on top of the hummus and a handful of the cucumber mixture, cashews, basil, and chives alongside the hummus. Roll up halfway, tucking in the ends so the filling won't squeeze out. Finish by rolling the wrap as tightly as possible.

The wraps can be cut into coins like sushi or eaten whole.

Herbed Hummus

Serves 8 (1 quart)

1 cup fresh basil leaves, lightly packed and blanched

½ cup fresh tarragon leaves, lightly packed and blanched

4 cups cooked garbanzo beans

1 cup vegetable broth

½ cup fresh flat-leaf parsley leaves, lightly packed

Juice of 1 lemon

2 tablespoons sesame seeds, toasted

2 cloves garlic

¼ cup chopped chives

Instructions:

Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic to the food processor. Pulse the ingredients a few times and then add the tarragon and basil. Continue blending until desired consistency is achieved. Stir in the chives. Stored refrigerator.

Ginger Pepper Sauce

Approx. 1 pint

1/4 c. diced onion

1/4 c. diced scallions

1/4 diced green bell pepper

1 tsp. minced garlic

7 1/2 oz. jar pimentos, drained and minced

l oz. cornstarch (2 Tbs.)

1 tsp. ground ginger

1 Tbs. tamari

1/4 c. sherry

1/4 C ketchup

1 cup water

cayenne pepper to taste

Instructions

In med. saute pan, cook onion, scallions, bell pepper and garlic over

low heat and until soft about 10 min. In food processor or blender

process remaining ingredients until smooth. Add to onion mixture. Cook

over med. low heat until sauce thickens and heated through - about 5

min.

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