You know the likes of peanut butter and jelly, pasta and tomatoes…? Well, you can officially include za’atar and cheese as a perfect pairing. Keep Reading!
After ramen, tempura is probably one of the most famous Japanese foods outside of Japan. Lightly battered and fried seafood, sweet potatoes, mushrooms, asparagus, green beans, kabocha pumpkin and whatever else you can imagine are dipped in a sauce and enjoyed with an airy crunch. In Japan, there are entire restaurants devoted to making only tempura, but you can easily recreate Japanese tempura in your own kitchen with a few simple ingredients.
Continue reading “Light and Airy Japanese Tempura with Tentsuyu Dipping Sauce”
If you’ve never tasted a pickled egg you are missing out! For vinegar lovers, hard-boiled egg lovers and pub goers, pickled eggs are the perfect snack. Pickled eggs are hard-boiled eggs that are preserved in vinegar and seasonings for at least two days. Continue reading “An Easter Sunday Tradition: Grandma’s Pickled Beet Eggs”
If I had to describe my cooking it would be something along the lines of jet-setting around the globe from the comfort of my very own kitchen. I may have a burst of Asian flavours bubbling in my wok one week and a streak of Italian comfort foods the next. Other days I’m swept away by trying my hand at Persian ash, rolling out dough for stuffed pierogies, roasting chilis and braising pork belly for a taste of the Yucatan or hacking away at the tough skin of the cassava root for a Brazilian moqueca. But wait, there’s more!
There is guacamole and then there is real guacamole. I guess it all depends on where you are and who you talk to, because just like there are hundreds of types of avocados, there too are several recipes for guacamole. Keep Reading!
To me, pita bread is like a plate. Layer on an assortment of toppings and tear, roll or slice like a pizza and eat. Keep Reading!
Looking for an easy, appetizer that says, gourmet?
Try this date dish out on your guests this Christmas.
Elegant, bite sized, and delicious they are sure to send guest rockin’ around the Christmas tree!
Dates Decked Out with Blue Cheese, Pomegranate, Walnut & Mint
1/2 cup good blue cheese (stinky cheese, not your thing? Try goat’s cheese instead!)
Seeds from 1/2 a pomegranate
1 Tbs. chopped walnuts
Leaves of fresh mint for garnish
Balsamic Cream for garnish (recipe or purchase)
24 pitted dates
Gently remove the pits from the dates, making sure to only cut a small slit through one side of the date, carefully pushing out the pit.
Be sure to open the date a bit to make room for the filling. Next, using the end of a tiny spoon, fill each date with blue cheese.
Then top each date with a pomegranate seed or two and the walnut, pushed into the center. Arrange the stuffed dates onto a serving tray, drizzle with the balsamic cream and garnish with fresh mint. Serve at room temperature.
A new sushi place opened near my house, Maru, extending a modernized, chicness to the neighborhood. A friend suggested that I revel in a “pillow of goodness,” aka tofu from the vegetarian hibachi grill and well, it was clearly, quite good! The first bite presented a crisp, golden texture on the outside, followed by a fluffy center that melted in my mouth. The tofu was drizzled in a sweet sauce, brandished with sesame seeds. It was a dish that had me asking, how? What made the tofu so perfect! Crisp and springy?!!!
Continue reading “Yes, I dredged and fried my tofu”
A summer memory:
Sitting on the front stoop, my sister by my side with a brown-paper grocery bag and a heavy bottomed cooking pot. There we sat shucking away the green husks and wisps of silk from Mid-Western sweet corn. We knew that summer had arrived when corn was offered up at roadside stands and grew to be knee-high by July. Nothing beat those crisp, golden kernels, bursting open with a pop of sweet, starchy goodness!
My taste for sweet corn spiked early this year, mostly in thanks to the crazy tricks the weather has played on the Mid-West. Fortunately or perhaps, unfortunately the unseasonably warm temperatures have encouraged some crops to arrive 6 weeks ahead of schedule, such as sweet corn.
A favorite corn on the cob delicacy of mine is in the Mexican tradition of Elotes, grilled corn on a stick. Sounds simple but there is much more to experience with Elotes that I will share with you soon! What I am going to share with you is a fusion twist on this Mexican sweet corn standby, that I found on Epicurious. They brilliantly spun the idea of Elotes halfway around the globe to the Mediterranean and came up with, Corn on the Cob with a Mint-Feta Butter. Frankly, I just can’t get enough. The sweet corn is boiled to perfection and then tossed around in a delightful buttery, cheesy, mint mixture.
Corn on the Cob with Mint-Feta Butter, Gourmet | August 2009
by Gina Marie Miraglia Eriquez
Yield: Serves 6 to 8
Active Time: 15 min
Total Time: 20 min
1/2 stick unsalted butter, softened
Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
Throughout college I worked part-time at a local Mediterranean restaurant, The Pita House. The restaurant locale resides in an eclectic neighborhood with a good mix of college kids, families, hipsters and hippies. I was able to walk to work everyday, worked along-side my BF Brooke and donned a self-fashioned turban with a kanga from Brazil…it was highly fashionable for my then, bohemian self (and a heck of lot better than a hairnet!) My uncle humorously referred to me as, Erykah Badon’t…funny guy!
The Pita House is owned by a local family, The Shatara’s who became a second family to me. They are a wonderfully social, loud, adventurous family with great food tastes and open hearts. From them I learned some great recipes, shway shway Arabic, how to dance the Dabke and how to sip Ouzo and smoke hookah. When I worked mornings we typically shared a breakfast and Turkish coffee, which was a right start to the day!
A popular Mediterranean breakfast is Ful Mudammas (simmered Fava Beans.) This dish is often referred to as Egypt’s national dish but you will find several takes on Ful throughout the Mid-East. At The Pita House we used canned fava beans which were warmed and topped with garlic, lemon juice, olive oil and parsley. The ancient way of preparing Ful, which means fava and Mudammas, which means buried, is to take fava beans in a sealed pot of water and bury it under hot coals to cook.
This evening I finished a run and needed something fresh and fast to eat, so I turned to Ful. It’s packed with protein and fiber and I added an array of vegetables to freshen it up! Typically Ful is served with pita bread but I was out, so I substituted some locally homemade wheat tortillas.
Ful Mudammas on the Fly
1 can Fava Beans, pureed
1 Persian or Kirby cucumber, chopped
1/2 tomato, chopped
1 green onion, chopped
1/4 red onion, chopped
1/2 Hungarian Pepper, chopped
Few sprigs of cilantro, chopped
Few cloves of garlic, minced
Juice from half a lemon
Drizzle of Extra Virgin Olive Oil
Salt to taste
2 Whole Wheat Tortillas, quartered or Fresh Pita Bread
First, open and drain the canned Fava Beans. Then heat the Fava Beans in a pan on the stove top. When heated through puree in a food processor, blender or by hand with a potato masher. Place in a bowl to serve and garnish with the garlic, vegetables, olive oil, lemon juice and salt to taste. Slice the Tortillas or Bread into serving sized pieces and use to scoop up the warm Ful!
I also recommend trying the authentic version which I will share from my cookbook, Mediterranean The Beautiful Cookbook .
2 cups dried fava beans
5-6 cups water, to cover
3 or 4 cloves garlic, minced
1 teaspoon cumin (optional)
chopped fresh flat-leaf parsley
fresh ground pepper
beid hamine (recipe below)
In a bowl combine the fava beans and water to cover generously and let soak in the refrigerator overnight. Drain.
Place the beans in a saucepan and add the water making sure the beans are covered. Bring to a boil, reduce the heat to low, cover and simmer until tender, 2-5 hours. The cooking time will depend on the age and the size of the beans. When the beans are ready, add the garlic, cumin and salt to taste.
ladle into bowls. Set out the parsley, lemon wedges, oil, beid hamine and prepare for diners to add as they like. Pass the pita.
skins from 6-10 yellow onions
2 cups coffee grounds
2 tablespoons olive oil
Place the eggs in a saucepan. Tuck the onion skins around them so that all the surfaces are covered. Add the coffee grounds and then water to cover by 2 in. and the oil (which prevents the water from evaporating). Cover and simmer over very low heat for 6-8 hours.
If you love entertaining as much as I do, then you understand how important appetizers are! They are a subtle introduction to a meal, a way for guests to mingle and wet their appetite while not getting too full! The following appetizers would be great accents to a Latin or Caribbean style meal. Each dish is simple to prepare, look fabulous and most importantly taste amazing.
Continue reading “Jamón Crudo con Palmitos y Tostones!”
Deep Purple Eggplants
Blood Red Pomegranates
I came across these ingredients in a recipe that I just had to try. The onset of fall had me craving for a slow cooked dish and pomegranates have just begun to make a presence in our local produce department.
A delightful fruit filled with ruby colored seeds that are pocketed amongst the pomegranate’s white pith. I recall my first encounter with the pomegranate: I was teaching children at their home in Oaxaca, Mexico and they picked for me a large, thick-skinned, red fruit from a tree growing in their yard. I had never seen such a fruit before and ironically had to be taught how to eat it! I quickly discovered that it is messy business! Peeling away the thick skin and prying the jeweled seeds from the pith had my hands covered in bright red juice.
Now that I’ve gotten to know the pomegranate a little better I’ve found that cutting it in half and prying the seeds from the fruit under running water into a bowl is much easier. In Michigan, pomegranates are available from October through January, so I decided to take advantage of the pomegranate’s recent debut!
The recipe which follows incorporates the smoky meatiness of slow roasted eggplant with tangy buttermilk and yogurt, nutty za’atar and a sweet burst of pomegranate. A nice starter which I enjoyed with warmed pita bread.
Eggplant in Buttermilk Sauce
by Yotam Ottolenghi http://www.ottolenghi.co.uk/
- 2 large and long eggplants
- 1/3 cup olive oil
- 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
- Maldon sea salt and black pepper
- 1 pomegranate
- 1 tsp za’atar
- 9 tbsp buttermilk
- 1/2 cup Greek yogurt
- 1 1/2 tbsp olive oil, plus a drizzle to finish
- 1 small garlic clove, crushed
- Pinch of salt
Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don’t eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling-pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.
note: When I made this dish I found that 40 minutes at 200 F did not roast the eggplants to my liking. I roasted them for 1.5 hours until nicely browned.