This seems to be becoming the norm with Giada at Home, but this recipe was super easy. Cube an eggplant, toss it with oil, salt, and pepper, and roast it until it's golden. Process it with cannellini beans, parsley, lemon juice, and garlic. Add olive oil until it's smooth. That's it.
|Not the most photogenic dip, is it?|
Conclusion: Liked it.
My father-in-law flipped through Ready For Dessert, and ooohed over a recipe for Peach-Amaretti Crisp (pg 102). That was pretty much all the instigation I needed to plan for it before they leave on Saturday. Unfortunately, the peaches I bought were bad. They smelled good when I bought them, and I thought that they'd soften up over a few days. They did not. They were nearly as crisp as an apple. My thumb got quite the workout trying to wrest eight peach pits from the flesh's greedy suction grip.
If I had good peaches, this would have been one hell of a dessert. Delicious almondy Amaretti cookies that are food-processed with toasted almonds, flour, sugar, butter, etc, make the topping really special. Did you know that the flavor of authentic amaretti cookies is from apricot kernels, not almonds? I didn't. Good to know, David Lebovitz. Good to know.