Thursday, April 18, 2013

Primal Cuisine with Pauli Halstead and Recipe for her Magical Muhamara

Magical Muhamara
Pauli Halstead, Primal Cuisine, Cooking for the Paleo Diet

Listen to my podcast interview with Pauli HERE!

In 1981 Pauli Halstead launched her catering company, The Best of Everything, at Beringer Vineyards.
"The Best of Everything became recognized for the high quality of its cuisine and artful presentation. Over the years, Pauli worked with many well known Napa Valley and Sonoma Valley wineries, businesses, event planners and wedding consultants to create elegant and memorable events.   For many years The Best of Everything was also the exclusive wedding caterer at The Kenwood Inn, a beautiful Italian style village, in Sonoma Valley." 
 The Best of Everything also produced popular spreads, Fig and Olive Tapenade, Sundried Tomato Pesto and Magical Muhamara, which were marketed in local stores.

Pauli granted me permission to share her popular recipe, Magical Muhamara

Use it as a dip with special seed crackers or raw or cooked vegetables or it can be a sauce for grilled fish.

1 1/2 cups lightly toasted walnuts
4 large red bell peppers, roasted, skinned and seeded (you can use roasted peppers in a jar)
2 tsp ground cumin
4 cloves garlic, minced
4 Tbs pomegranate molasses
Juice of 1/2 lemon
1 - 2 tsp red pepper flakes
1/4 cup (or more) extra-virgin olive oil
Seal salt and a twist of black pepper, to taste
Garnish: olive oil, ground cumin

  1. Preheat the oven to 350 degrees. 
  2. Place walnuts on a sheet pan and toast for 10 minutes in the oven, turning a few times so they toast evenly. 
  3. Combine all the ingredients, except the olive oil in a food processor
  4. With the motor running, slowly pour in the olive oil and puree the mixture until very smooth. 
  5. Adjust the seasonings to suit your taste. 
  6. You may want more lemon, cumin, or garlic.

When serving, place the Muhamara in a bowl and drizzle a little olive oil over the top.
Sprinkle some ground cumin on top for garnish.

Muhamara will keep in the refrigerator in a jar topped with olive oil for about two weeks.
You can also freeze it.


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