Eggplant and Chickpea Flour "Frittata"

This is a variation on something Alton Brown posted on his Saturday morning YouTube show.  He made it with zucchini and eggs.  Aside from those swaps, this is pretty much the same recipe.  I've probably also seen something similar on We Cook Vegan at some point.  She makes pancake-style meals often.

This comes off as an inverted socca, and was much tastier than I was expecting.  The crispy eggplant layer balances the softer besan that holds it together.  It can be served with tahini, marinara, pesto, salsa, or yogurt.  Probably other sauces too.  I had it plain in the photo, and was not disappointed.  The balsamic dressing from the salad that ran into it was nice.

I know I've shredded eggplant before.  I thought I did it on the box grater.  This one almost broke my food processor.  I didn't realize they were that dense.  File that one away for next time.

1 C chickpea flour (besan)
1 C water
1/4 tsp rosemary
1 small eggplant
*1 small leek, white and light green parts only
About 3 Tb olive oil
salt to taste 
pepper to taste
1 Tb potato or corn starch

1.  Stir together chickpea flour, water, rosemary, and a pinch of salt.  Allow to sit 2-4 hours at room temperature.  If making the batter in advance, refrigerate.

2.  Cut off the cap of the eggplant.  Peel if desired.  Grate and set in a strainer.  Sprinkle with kosher salt and toss lightly to distribute.  Allow shreds to sit for about 15 minutes.  Rinse out the salt, then press out as much water from the eggplant as you can.  It's going to go from filling the strainer to about 2 cups.

3.  Clean the leek and chop into thin slices, then mince.  Pour enough oil into a 10" skillet with a lid to just cover the bottom.  Heat over medium-high.

4.  Add minced leek and eggplant shreds to the skillet.  Dust with white pepper.  Cook until eggplant is done, stirring frequently, about 10 minutes.

5.  Sprinkle eggplant with the potato starch and continue to cook until it starts to get crispy, another few minutes.  Arrange eggplant evenly on the bottom of the skillet.

6.  Stir batter and pour evenly over the eggplant.  Once it sets around the edges, reduce heat to medium and cover.

7.  When the top is mostly set, it's time to flip the pancake.  Loosen the edges first, then work inwards until it slides when you shake the pan.  If you're brave, do a pan flip or with two large spatulas.  I did a plate inversion.  First swirl a bit of oil on the plate, in case any spots weren't quite cooked.  However you flip it, give it about 3 more minutes for the bottom to set.  Mine looked burnt, but tasted only well crisped.

8.  Re-invert the frittata onto a serving plate and cut into wedges.  I made six because I was hungry.  You can do six or eight pieces.  Serve hot or room temperature, with or without a sauce.

Serves 8 as an appetizer, 3-4 as a main

Difficulty rating  :-0

Date and Raisin Cookies ("gug egala kura" interpretation)

This was on Tasting History With Max Miller recently as a "cake" recipe.  I was copying the recipe from the ancient Mesopotamian translation before he got to the modern version.

The problem with ancient recipes is that they are as vague as my grandma Sophie's sometimes were.  They assume you know how to mix and cook the ingredients, and often don't give quantities.  Key ingredients are not listed, in this case flour.

Odds are, this was an early version of maamoul cookies.  I don't have a mold, and did not feel like shaping them by hand.  Maybe another day, and with a proper maamoul recipe.

But cheesy date tea cakes?  Yes, please.  On closer examination, I realized the proportions of butter & cheese to flour are identical to rugelach, which gave me a starting template.  In this case, the butter and cheese quantities are flipped.  I decided to add an egg and baking powder to turn it into a modern cookie recipe.  They didn't have baking powder in Mesopotamia.

I decided to use the modern custom of adding ingredients in the order they're listed, meaning creaming the butter and cheese, then beating in the fruits before adding the egg and flour.  Also, I'm using the stand mixer.  There are advantages to the 21st century.

1/2 C (one stick) butter, softened
*3 Tb soft cheese like feta, ricotta, or mascarpone
*1-1/2 C dates, pitted and finely chopped
3 Tb raisins (golden/sultana if possible)
1 egg
3/4 C whole wheat flour
1 tsp baking powder (1/2 tsp for less fluffy)

1.  While the butter is out on the counter softening, deal with the dates.  I measured them whole, then chopped.  Had to pit them, too.  Chop them thoroughly, or even pulse in the food processor.  I didn't want to clean it after that mess, and had the knife and cutting board out for pitting already.  If the raisins are large, chop them too.  I had currants to use up, and they're tiny.

2.  Cream together butter and cheese.  I only had a little over a tablespoon of feta left and made the rest cottage cheese.  If using unsalted butter and/or a lower salt cheese, add a pinch of salt at this point.

3.  Scrape down bowl and beat in fruit.  Scrape down again and beat in egg.

4.  Add flour and baking powder and beat well to combine.  Max used whole wheat flour because that was what they had in ancient times.  I'm sure you could use AP without issue.  As long as I was making a no added sugar cookie, I decided to go for the fiber-rich version.  With dates, raisins, and whole wheat flour, do not eat a lot of these at one sitting.  Chill batter for 30 minutes to make it easier to work with.

5.  Preheat oven to 350º and line a cookie sheet with parchment or a silicone mat.  Scoop out 1 or 2 tablespoon cookies, depending on desired size.  They didn't spread out like I expected.  Flatten slightly with dampened fingers for more even baking.

6.  Bake for 15-18 minutes for small cookies, until bottoms are golden.  Remove to a rack to cool.

Makes about 18 heaping tablespoon cookies

Difficulty rating  :)

Rosh Hashanah Simanim

The Simanim are a set of foods for the Jewish High Holy Days.  Like any traditional new year's food, they are symbolic of the hopes for a new year.  Usually, I just do a round challah and apples with honey and call it a day.  This time, I decided to represent as many of the foods as I could.

A lot of it was already in my garden or pantry.  I grow leeks, carrots, and chard.  I had just restocked my date stash.  I had some pomegranate in the freezer and pomegranate molasses in the fridge, but still bought one because it was cheap.  After being decoration, I opened it up for freezer arils.

The hard one for me emotionally was the head.  As in, the head of an animal.  It's supposed to be a lamb or fish.  I looked, and while cabbage is part of the simanim, it isn't generally recognized as a substitute for the head thing.   Super King had just salmon heads for the occasion, but I couldn't do it.  Fine, I got whole tilapia.  Then got home and looked up how to cook it.

This is the list I got off the Orthodox Union website:

• Apples dipped in honey
• Fenugreek or Carrots
• Leek or Cabbage
• Beets
• Dates
• Gourd
• Pomegranate
• Fish
• Head of a fish or Lamb

Not all of these foods need to be represented at one meal, or by themselves.  This isn't a Seder.  If you're having a dinner party, go ahead and fit them all in.  A salad with beets and a pomegranate dressing knocks out two.  Vichyssoise has leeks in it.  Carrots can roast alongside a whole fish.  I'm considering anything pumpkin spice as a gourd, but I did buy half a pumpkin pie because I was in the mood.  Trader Joe's is the only place I can reliably find delicata squash, as I didn't feel like peeling a gourd.  Swiss chard is botanically the same vegetable as beetroot, just bred for the leaves, so that's where I'm using it.  You get the idea.

The menu seemed simple on paper, and wasn't big on calories, but involved a lot more cooking than I had in mind.

• Challah with apples and honey
• Sautéed Swiss chard
• Roasted carrots and delicata squash with pomegranate molasses
• Baked Tilapia
• Date and raisin cookies
• Pumpkin pie

The tilapia and cookie recipes will be upcoming.  Challah is my regular #2 recipe.  The veggies weren't anything special, just salt and pepper.  Little minced garlic in the chard.  The nice part was not having to cook for the rest of the weekend.

Chicken and Chickpea Curry

Two months until my next bloodwork, I'm doubling-down on fiber and anti-inflammatory spices.  Indian food is one of those naturally healthy cuisines.  This was also a half-hour dinner, even with cooking the chicken in the gravy.

Despite the considerable list of ingredients, curries are quite easy.  You get in the groove of how the flavor is built and how much time it takes to prep each stage.  It only takes a long time if you're reading a recipe and measuring out each spice.  This can be done in advance, or you can go by your heart and put whatever amount of the spices in that feels good that day.

2 Tb olive or avocado oil
1 tsp cumin seed
1 tsp coriander seed
1/2 tsp mustard seed
*1 Tb tomato paste
*1 C diced onion or leek
*2 cloves garlic, grated or minced
*2 tsp grated ginger
1 tsp salt
2 tsp curry powder
1 tsp paprika
1/2 tsp turmeric
*1 15 oz can diced tomatoes 
1 lb boneless skinless chicken breast
*1 15 oz can chickpeas
*1 15 oz can coconut milk (lite ok)
1 Tb lemon juice
cilantro and/or parsley for garnish, optional

1.  Add the oil to a large, deep skillet or soup pot.  Heat over medium and add the cumin, coriander, and mustard seeds. When they start to pop, add the tomato paste and stir to caramelize.

2.  Add in the onion, garlic, ginger, and all the powdered spices.  Once heated into an oniony paste and the onions themselves are softening, add the chicken.

3.  Stir-fry the chicken in the spice mixture until lightly browned, about five minutes.  Add the tomatoes, including their juice, and bring the mixture to a simmer.  I also added a couple of cups of frozen kale as greenery, but I'm not putting that in the ingredients list.  You could add kale, spinach, or another green if desired.  Cover and cook 15 minutes, while you make the rice or noodles you're serving it with.

4.  Once the chicken is cooked through, add the chickpeas and coconut milk.  Bring back to a simmer.  Finish with lemon juice and herbs.  Ladle into a bowl with a scoop of rice or pasta and serve.

Difficulty rating  :)

Nopales Quesadilla

I was looking for something interesting to put in a quesadilla, and sliced nopales were on special.  I forget to cook with them.  They taste like green bell peppers, but without upsetting the stomach or triggering my capsicum allergy.

Ok, I'll admit that a quesadilla doesn't really need a recipe.  These were very nice for throwing stuff on a tortilla, so I blogged it.  Consider it as something unexpected to add to the repertoire.

4 flour tortillas
*2 C shredded "Mexican" cheese, about 8 oz
*2 C sliced nopales paddles
Granulated garlic and paprika to taste

1.  If the nopales are raw, cook them first.  Check for pointy bits, then slice thinly.  Either sauté in oil or simmer for 5 minutes and drain.  I did the latter.

2.  Place a tortilla in a large skillet that has been preheated over medium heat.  Scatter 1/2 C cheese on top, followed by 1/2 C prepared nopales.  Sprinkle with garlic and paprika.

3.  Allow cheese to melt open-faced.  Fold over tortilla and press lightly.  Continue cooking until the outside crisps, flipping as necessary.  Repeat with all of the tortillas and other ingredients.

4.  Cut finished quesadillas into wedges and serve.

Difficulty rating  π

New Ingredient: Buckwheat

I've worked with buckwheat flour before, but not the whole groats.  They're popular in many countries, and a staple food in Russia.  Super King had a two-pound bag on special, so I figured I'd give a new grain a try.

Technically, buckwheat is a seed, like quinoa.  And like quinoa, it's a good source of protein and fiber without gluten.  It's highly nutritious, and grows in terrible soil.  It's recommended to use as a cover crop between plantings to inhibit weed growth, and only requires three months to reach maturity, making it ideal for short growing seasons up north.  Buckwheat also hates nitrogen fertilizer, so when American farmers started adding it as a common practice, they had to give up the crop.

There are two ways to cook buckwheat.  The first is like rice.  Simmer for 15 minutes and it's ready.  The more traditional way, and the way that makes the most nutrients bioavailable, is low and slow.  You can emulate the brick oven method in two ways in a modern kitchen.  One is to set your oven to its lowest setting, generally around 200-225º F, and let it cook all day in a covered cast-iron or clay pot.  That's how I like to do baked beans.  The other method is my new go-to, the slow cooker.  That wonderful tool when you don't have all day to make dinner.

The cooked texture is rice-like.  The smell is earthy, and definitely the same as buckwheat flour.  The taste is a little bland.  I just put in a pinch of salt, and it needed help.  Cooking it in broth would add more flavor.  I could see a light drizzle of soy sauce improving it.  I'll have to experiment.

1 C roasted buckwheat groats
2 C water
pinch of salt

1.  If you bought non-roasted buckwheat, start by lightly toasting it in a dry pan.

2.  Rinse grains.  Add in a pot or slow-cooker with water and salt.

3.  For slow cooker, set to low for 4-6 hours or keep warm for 8+.  In oven, set to 200ºF if possible, and cook until water is absorbed, about 4 hours.  To simmer on stove, bring to a boil briefly, lower heat to simmer, and cook 15 minutes.

4.  Fluff up the grains, which will also let you check that the water is absorbed.  Serve hot, in soups, or chilled in salads.

Difficulty rating  π

Beef Pupusas

I only canned a modest amount of chuck this time because I'm still figuring out how to use it.  Canned meat other than tuna was not a thing in my life growing up.  And now it's too expensive to screw up.  Seasoned pulled beef in a pupusa sounded really good.

If you aren't into pressure canning, this recipe works just fine with store-bought canned beef or any leftover shredded beef you have.  Leftover taco or neutral ground beef can also work.  The key is that it should be pre-cooked.

I was hungrier than I expected to be coming home from work.  These are not pretty.  Somewhere around #3 I gave up and just made them edible.  I had made the curtido in the morning and the beans were my pre-seasoned ones that just needed warming.  I dumped the last half cup of filling that I didn't use into the beans and called it a day.  I really need to figure out a new cooking-day schedule that does not include any closing shifts or changes those to slow cooker or cold meals.

1 C masa harina
1/2 tsp salt
1-1/4 C water
1 12 oz *can beef, or 1/2 lb cooked chuck or ground beef
taco seasoning or 1/2 tsp each paprika, cumin, salt, and pepper
oil for the griddle

1.  Stir together masa and salt.  Add water and stir into a slightly dry paste.  There will be moisture in the meat, so you don't want the dough to be wet.  Set aside.

2.  In a skillet on medium, warm beef with seasonings.  Cook until fragrant and excess juices have evaporated.  Allow to cool slightly.

3.  Lightly oil a skillet or griddle and preheat over medium while you shape the pupusas.

4.  Divide the masa into 8 balls for small pupusas or 4 for large.  Shape into a disc.  Place meat into the middle and close back into a ball.  Flatten again into a disc 1/2" thick.  Place on heated griddle.

5.  Cook pupusas until lightly golden, about five minutes, then flip and cook the other side.  Re-oil between batches and repeat until all are cooked.  Serve warm, with curtido, salsa, and/or sour cream.

Difficulty rating  :)

Artful Farinata

Farinata is the Italian version of socca.  Pretty much the same ingredients and procedures, just another name.

I got the idea to turn this one into a bit of vegetable art by the YouTube channel peas etc.  She cooked up a kilo of chickpea flour in various recipes, and this was one of them.  Unlike my tendency to drop all sorts of things into my soccas and hope for the best, she placed her vegetables strategically.  I decided I could do that.

And then I was tired and hungry after work, and very glad I had done all the chopping in the morning.  It still only took half an hour to cook.

I did think the recipe made more than it did.  If the photo looks like not nearly enough food for a dinner, you're right.  I defrosted half a bagel once this plate was finished.  Nutritionally, this is a main dish, but calorie-wise, it's 2 or 3 servings.  It would work well as an appetizer, side, or snack.  I could make it as part of a Purim spread.  But it was wonderfully easy and baked in the time it took me to change and water the garden.

1 C chickpea flour
1-1/4 C water
1 Tb Italian seasoning
1/2 tsp kosher salt
Olive oil
*1/2 C grape tomatoes, cut in half
3 slices red onion
*2 Tb pesto
*2 Tb pine nuts

1.  At least 4 hours ahead, and up to 12, stir together chickpea flour, water, Italian seasoning, salt, and a teaspoon of oil.  Allow to rest until time to bake.

2.  Preheat oven to 450ºF.  Generously oil a nonstick pan.  I didn't want to get burnt oil stains on my quarter-sheet cake pan and lined it with parchment, which was then oiled.  It worked wonderfully.  Place prepared pan in the oven as it is coming up to temp.

3.  Prepare vegetables and think of a game plan how you want to place them.  They're going to move around a little, but not much.  Get everything ready so you can assemble the pan before it cools too much.

4.  Using oven mitts, remove pan and set it somewhere heat safe.  Stir the chickpea batter a few times to get rid of any lumps, then pour it into the pan.

5.  Arrange the vegetables, pesto, and pine nuts however you would like.  I didn't try to make a picture.  I wanted a little of everything in every slice.  The fluffy green stuff is carrot tops.  I didn't put them in the ingredients since carrots are often sold without them.  Quickly return the pan to the oven and bake until the top is dry and bottom is crispy, about 20 minutes.

6.  Slide the farinata out of the pan and onto a cutting board.  Cut into slices or wedges and serve.

Serves 2-3 as a main, 8 as an appetizer

Difficulty rating  :)

Red Lentil Tabbouleh

I went looking for a protein base for tabbouleh (tabouli) other than quinoa.  There are a lot of recipes that qualify out there, and this one did not saddle me with a bag of bulgur.  I did change quite a bit, mainly reducing the mint.  And serving it with feta made it non-vegan.

Super King is really going to help me stay on track with my dietary goals.  Aside from the few convenience foods, it's basically a road map for diabetic and heart healthy shopping.  It's been getting a lot of complaints on Nextdoor, from people whining that it's half produce and has a tiny bread section.  They also don't like the parking lot, which is the same one that's been there for the past 50 years without many issues.  The week I went shopping for this salad, parsley was 5 bunches for a dollar.  At that price, I don't need to grow it. 

2 bunches of parsley
dry pint of grape tomatoes
2 Persian cucumbers, or one regular
*2 Tb fresh mint
*1 bunch green onions
3/4 C red lentils
1/4 C olive oil
*3 Tb lemon juice 
*1 Tb pomegranate molasses
*Sumac and *celery salt to taste

1.  Rinse lentils well.  Bring to a boil for one minute in water to cover by half an inch.  Turn off the heat and let sit for about 10 minutes, until lentils are split and softened, but not mushy.  Drain and set aside to cool.

2.  While that's going on, finely chop the parsley and mint.  Slice the tomatoes in half, or smaller if desired.  Dice the cucumbers (peel if not Persian).  Slice the onions into small pieces.  Separately, whisk together oil, lemon juice, pomegranate molasses, sumac, and celery salt.  If desired, add red chili flakes for a spicier salad.

3.  Add the dressing to the lentils and stir to coat well.  In a medium bowl, toss together dressed lentils and the vegetables.  I saw this trick on a YouTube video, and it makes sense.  Legumes tend to have a mild flavor, so the sauce should go on them first.  Chill until ready to serve.  If desired, garnish with crumbled feta cheese.

Difficulty rating  π

Salmon and Edamame Bowl

I wasn't going to post this, but it turned out quite pretty.  Also, I wanted to show off some baby carrots I pulled out of the garden.

I over-sowed the pot on purpose because carrots have such a terrible germination rate.  A few dozen took.  Oops.  I waited until enough of them got to a usable size to start thinning.  I'll pull another 8-10 in a few weeks, once I can tell where the rest are too close together.  Some of them were much larger than I expected.

This got more involved than it was in my head.  Salmon and carrots in the oven.  Rice and edamame in separate pots on the stove.  Then I sautéed up the radish greens from the pickled salad with some garlic, and tossed the roasted carrots in it.  I've gotten used to meal prepping multi-part dishes, so all at once was a surprise.  Meant I had to do all the dishes at the same time.

Instead of listing a million ingredients, I'm linking the marinade recipe.  I did add extra garlic and grated ginger to it this time because I want to use them up.

1 batch Reuben's Marinade
1 lb salmon
*1/2 lb carrots
12 oz frozen edamame
*1 C Calrose (short grain) rice
*2-4 C greens of choice
Olive oil as needed
*1 clove garlic, minced
salt to taste

1.  Early in the day or the evening before, prepare the marinade.  I've seen videos of people making them directly in the bag, and did that instead of whisking it in a bowl and pouring it in.  It doesn't make a difference and saves a bit of washing.  Add the salmon and set in the fridge until ready to cook, at least 4 hours.  I happened to use chopped salmon pieces.  Filets or steaks do not change the finished product.

2.  When ready to cook, preheat oven to 350º.  Peel and cut carrots as desired and toss lightly in oil.  Place in a separate pan and roast alongside the salmon until the fish is opaque and the carrots are softened, about 25-30 minutes.

3.  While that's going on, cook the rice according to the package directions.  Simmer or microwave the edamame.  Chop the greens and sauté over medium heat with the garlic and a bit more oil.

4.  Once all the components are cooked, build the bowl.  The elements can be arranged in any order, but generally the rice should be at the bottom or to one side.  Spoon extra marinade over whatever parts you like and serve.

Difficulty rating  :-0

Two New Grocery Stores

I have been having a terrible time finding chickpea flour, and I prefer not to order food from Amazon.  Yes, I know it's safe, but I don't trust the packages not to break in transit.  So I searched for Indian grocery stores on my way home from work one day.  It was more of a detour than I expected, and I was not really in the mood to shop, but I got my chickpea (besan) flour for a better price than I was expecting.

What had not occurred to me was all the other things I would find at the market.  Of the two aisles in the shop, half of one was giant bags of spices and blends, like a pound or more each.  There were teas, 25 pound bags of atta flour and rice, every Indian legume you can imagine, and quite a few other things I didn't pay attention to because I was there for one item.  They didn't have as much produce as I was expecting, but they did have those cute egg-sized eggplants I like.

I forgot to take photos, and I'm not going to go back without a shopping list and much more energy.  Not the store's fault.

The other new store I tried was a supermarket that just opened near me.  With grocery prices these days, I have stopped being loyal to one store and go where prices and products match my list.  Although, I did just win a $50 Albertsons gift card from one of their promotions; loyalty rewards can pay off.  Super King is a local chain with only a few stores.  This is the first within shopping distance.  Off their ad, I saw cherries for $1.29/lb and butter for $2.  I figured I'd scope out the place and pick up $5 of groceries.

It's a wonderfully open floorplan, with half of the space devoted to fresh produce.  The cherries were terrible, so I passed them up, and they were out of the cheap butter.  I still spent $18.

So this is now a haul post.  For fresh produce, I got two Persian cucumbers and a bunch of radishes to make a quick-pickle salad to have on taco night.  Total for that was 73¢.  They had decent strawberries for $2 a pound that I got instead of the cherries.  They also had the baby eggplants, but I didn't have a plan for them and let them be.  I figured I was done, but kept walking around.

I had been under the impression that Super King was kind of like a Sprouts that catered to a partially Hispanic market.  Not at all.  Yes, there are south of the border foods, but I'd say close to half of the inventory specializes in Mediterranean, Middle Eastern, and South Asian groceries.  That means I don't have to trek to Westwood anymore.  I found four brands of frozen fava beans, the ones I had been looking for in March.  Got one package.  I did not get the frozen parathas.  Still trying to decide if I want to attempt to make them.  There was also a monthly special on store brand avocado and olive oils.  I've never bought avocado oil, simply because it's expensive.  $6 each for 750ml bottles.

I would call both shopping expeditions successes.  I learned about myself and what I would like to have in my pantry.  Passing up an ingredient is just as important as what you buy.  And if I see an unusual ingredient in a recipe, I now know where to find it.

Oregano-Cashew Pesto

I came up with a way to use the oregano in the garden.  Once again, it's pesto.  This time, I'm only making enough for four to six servings.  It has been a long time since I've even thought about making pesto again.

Pesto is a wonderfully simple sauce.  You throw everything in the food processor, adjust for taste, and you're done.  It looks and tastes fancy, and definitely brings an intense floral note to a dish.  Plus, it's on my Mediterranean diet as a way to incorporate olive oil into more dishes.  I am very determined to get my numbers back on track.

It always amazes me how you can blend or process so much down to so little volume.  If you just read the ingredients, it looks like you're making close to 2 C of sauce.  In reality, the volume of the oregano disappears and you're left with less than a cup of sauce.  Since 2 Tb (one ounce) is a serving, this is how much I planned to make.  There was a bit left over, that I can use for impromptu lunch pizza or something.

*1 C fresh oregano leaves, packed
*1/4 C cashews
1/4 C parmesan or *nutritional yeast
1/2 tsp kosher salt, or to taste
*2 cloves garlic
1 Tb lemon juice, optional
1/4 C olive oil, or to desired consistency

1.  Add oregano, cashews, salt, garlic and cheese or "nooch" to the food processor.  I've been eating a lot of cheese lately and opted to make this one vegan.  Pulse at first, then run into a chunky paste.  Scrape down.

2.  If not planning to finish the batch within 48 hours, add lemon juice to reduce darkening.  With processor running, stream in first 1/4 cup of oil.  Scrape down and check for flavor and consistency.  I ran it again with a touch more salt and about 2 Tb more oil.

3.  Either use immediately, or refrigerate.  Sauce will harden in the fridge, but become more liquid once warmed.

Makes about 2/3 C, depending how much oil you used

Difficulty rating  π