Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Tuesday, October 21, 2008

Hot Pepper Dip

This is a bit unusual but fabulous if you like spicy. Divas love spicy. It is a Lebanese recipe called Muhammara. It is eaten as a dip with bread. I like whole wheat pita bread. Wheat thins work, too. Some Marthas and Rachels out there crush their nuts with a machine. I crush my walnuts with a highball or an empty (or about-to-be-empty) wine bottle.

Hot Pepper Dip

2 medium onion, chopped

1/2 cup olive oil, plus 1 tbsp.

a bunch of crushed walnuts

3/4 cup breadcrumbs mixed with cold water to form a wet paste

1 teaspoon chili powder

a pinch of cumin

salt

pine nuts

Saute the onions until they are golden.
Add the walnuts, breadcrumb mixture, pepper, cumin and salt.
Continue to saute on low heat until the ingredients blend well--10 minutes or so.
Remove from heat; place in a bowl and sprinkle pine nuts on top.

Make it a meal: Serve ahead of Pan-baked Pork Chops (see recipe)

Wine: Shiraz
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