Tabbouleh!

After some really heavy meals last week, I want to come into the holiday season eating healthy, and I will try to eat mainly vegan or vegetarian until Thanksgiving. While this may sound like a challenge, Mediterranean, Middle Eastern, and Indian cuisines offer many flavorful vegetable dishes.  

I chop my parsley in a food processor. 

It only requires a few pulses to have

roughly chopped herbs.

Tonight I am serving Tabbouleh (Arabic: تبولة‎ tabūlah), which is a seasoned salad originating from the mountain regions of Syria, and Lebanon. It is popular throughout the Middle East, with countless regional variations. Traditionally, tabbouleh is made of herbs (usually parsley) and bulgar.  This variation uses barley.

Tabbouleh

Skill level: 

Ingredients

1/4 cup barley

1/2 cup finely chopped yellow onion

2 Roma tomatoes

1 cup finely chopped cucumber

1 cup roughly chopped flat leaf parsley

fresh ground pepper (10 turns, or to taste)

1/2 teaspoon salt

2 tablespoons olive oil

1/3 cup finely chopped mint

juice from 1/2 lemon

Preparation

1. Boil water, and add barley.  Boil for 20 to 25 minutes, until tender.

2. Drain barley, and rinse thoroughly with cold water.
3. combine all ingredients in a bowl, and stir to combine.

4. Chill for at least one hour to allow flavors to combine.

Tabbouleh, served with hummus garnished with olive oil and paprika, sliced and toasted pita bread, and olive orzo salad.

Easy Creamy Hummus

Hummus garnished with a dusting of paprika, olive oil, and black sesame seeds,

served with home made crostini crackers.

Hummus is an ancient dish, and variations have made, and consumed, in the Middle East for over a thousand years.  Early forms of hummus usually were usually ground chickpeas (or garbanzos) served with vinegar, pickled lemons, and a variety of herbs.  The modern incarnation of hummus, using tahini and garlic, does not appear until Byzantine times. 

Hummus is one of my favorite foods, and preparation is uncomplicated, and when eaten with bread, is a complete protein, and rich in amino acids, B6, folate, and dietary fiber.

The key to preparing a good hummus is the use of garlic, fresh lemons, and of course, plenty of tahini (a ground sesame paste, available at most specialty food stores, and Albertsons).  There are innumerable variations to hummus recipes, but I think this one has a nice flavor, and is very easy for beginning cooks to prepare.

Hummus

Skill level:

Ingredients

1 (15 to 16 oz.) can garbanzo beans 

1/3 cup tahini

2 cloves garlic

1/3 cup olive oil

juice from 1/2 of a lemon

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon coriander

1/3 cup water

Preparation

1. Open can of garbanzo beans, and pour contents into a colander.  Rinse thoroughly with cold water.

2. Peel the garlic, and chop into large chunks.
3. While sitting in storage, the oils and solids in tahini usually separate.  Stir or blend tahini until smooth and creamy.



Using a small hand blender, I recombine

separated tahini, until it is smooth and creamy.

4. Put rinsed garbanzos, tahini, chopped garlic, olive oil, lemon juice, salt, pepper, paprika, and coriander in a small food processor.  (I usually just use my Cuisinart Mini Prep).

5. Alternating between the "chop" and "grind" cycles of the food processor, grind mixture into a rough paste.

6. Slowly add the water, using the "grind" cycle of the machine.  



I usually just pour the water though the "liquid port"
on the top of the machine's cover,
while running the processor.

7. After water is added, continue to run the food processor until mixture is smooth and creamy (this usually takes about 2 to 3 minutes).  Remove the food processor lid, and scrape the bowl twice during the process.

8. Transfer the hummus into an air tight container, and refrigerate mixture until completely cold (roughly two hours).  Flavors seem to blend better while chilling, and the hummus will set a bit while cooling.
9. Serve with flatbread, such pita, na'an, sangak, or crackers.  Optional:  Garnish with olive oil, paprika, sesame seeds, pine nuts, or chopped parsley.

Alternate Method:  If using a full sized food processor, combine steps 3 through 7; just put all ingredients in the food processor, using the blade attachment, and blend/grind for two to three minutes. (Scrape bowl twice during the cycle). 

Orzo Salad With Kalamata Olives & Goat Cheese

One of my favorite pasta salads is a simple orzo salad.  Orzo is Italian for "barley" and is a macaroni product, cut into short lengths, and shaped like long grains of rice.  Orzo is commonly used in Greek, Turkish, Italian, and Arab cooking.

My recipe is simple to prepare, and has a light and slightly rich flavor, reminiscent of foods commonly found around the Mediterranean.

Skill level:

Serves 4 to 6, as a side dish.

Ingredients

3 cups water
1 cup dry (uncooked) orzo
1/2 teaspoon salt

2 to 3 ounces goat cheese

corn starch

1/2 cup loosely packed parsley
1/2 cup pitted Kalamata olives
8 turns of a pepper grinder (1/2 teaspoon of black pepper)
1/4 cup olive oil
1 1/2 teaspoons sesame seeds
1/2 of a Meyer lemon, juiced
1/4 cup pine nuts

Preparation

1. Bring water to a rapid boil.
2. Add orzo and salt, to the water, reduce heat to a rolling boil, and cook until minimum cook time of the orzo package.
3. While pasta cooks, crumble the goat cheese by sprinkling a small amount (less than 1 tablespoon) of corn starch on the cheese.  (The corn starch keeps the cheese from sticking together as it is crumbled). Spread around, and crumble to pea sized chunks. (Usually, a small log of goat cheese is 4 to 6 ounces, so I cut it the log in half, and keep the remaining for another day). 

4. Put the cheese in the freezer for about 10 minutes, or until frozen.
5. Put the olives, parsley, and paper in a food processor.  Pulse a few times until olives and parsley are roughly chopped.

6. When pasta is cooked, drain in using a colander or pasta strainer, and rinse thoroughly with cold water.

7. Put drained pasta in a bowl.  Dump the Olive and parsley mixture on top.  Add the olive oil, lemon juice, sesame seeds, and pine nuts.  Stir until combined.

8. Remove cheese from freezer, and gentley fold into the pasta salad.  The reason I freeze the cheese is to keep it a bit chunky when folding into the salad.  Unfrozen cheese sometime combines, and breaks down while stirring....so the quick freeze maintains the chunky texture of the cheese.
   
   
9. Chill for orzo salad for at least one hour before serving.  The pasta will absorb most of the oil and lemon juice while chilling.
10. When ready to serve, fluff lightly with a fork, while transferring to a serving dish

Gazpacho!

Gazpacho, garnished with yogurt, balsamic vinegar, pine nuts, and olive oil,
served with cornmeal shrimp, and toasted bread.

It is going to be hot, hot, hot, in the Willamette Valley this weekend, making me not want to spend time in the kitchen tomorrow.  With that in mind, and summer vegetables readily available, I thought it was time to make this "make ahead" summer treat.

For those not framailiar with gazpacho, it is a chilled tomato soup, originating Andelucia region of Spain.  There are infinite variations to the recipes available, but I like this simple recipe.

Skill level:

Ingredients 

3 garlic cloves 

1/2 large cucumber, (not peeled) 

1 red bell pepper, cored and seeded 

3 large tomatoes 

1 yellow onion 

3 cups tomato juice 

1/4 cup white wine vinegar 

1/4 cup good olive oil 

2 teaspoons kosher salt 

1 teaspoons freshly ground black pepper 

1/2 cup chopped parsley 

1 teaspoon smoked paprika (if you do not have smoked, regular works well) 

Directions 

1. Roughly cut the cucumbers, bell peppers, tomatoes, and onions into 1 inch cubes. 
2. Put tomato juice,garlic, and 1/2 of the tomatoes in the blender. Blend two to three minutes, until smooth. 
3. Put the cucumbers, onion, peppers a food processor and pulse until it is coarsely chopped. 
4. Add remaining tomatoes, vinegar, oil, salt, paprika, black pepper, and chopped vegetables to the tomato juice mixture in the blender. Blend until vegetables are small, like one would find in salsa. 
5. Pour mixture into an air tight bowl, and add the parsley. Stir until combined. 
6. Place lid on container, and chill at least 2 hours 

Note: The longer gazpacho chills, the more the flavors develop. 

Garnish with fresh mint, pine nuts, balsamic vinegar, yogurt, sour cream, or cilantro

Fresh & Flavorful; Zucchini Patties With Feta!

My friend Trixi recently asked me for a recipe which uses zucchini.

I like zucchini, but seem to seldom use it. Feeling inspired, I dug through recipes I had archived, and found this nice recipe I have enjoyed in years past.

These zucchini patties are very flavorful, and simple to make, and yogurt if the perfect garnish to top this fried delight.

Zucchini Patties With Feta

Skill level:

Ingredients

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) flour
1/2 cup crumbled feta cheese (herbed goat cheese works VERY well, too)
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions (stems, and all)
1 1/2 tablespoons chopped fresh dill

1/2 cup (about) olive oil
1/2 cup (about) corn oil

Plain Greek yogurt

Preparation

1. Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. 
2. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
3. Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. 
4. Working in batches, drop batter by rounded tablespoonfuls into skillet. Press flat, so that the frying patties are 2 to 2 1/2 inches wide,
5. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. 
6. Transfer to paper towels. 
7. Serve with yogurt.

Additional Notes

• Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. 
• Corn oil can be skipped, using just olive oil.
• A dusting of paprika over the yogurt adds a splash of color and flavor.

Insalata Caprese

Prepared Insalata Caprese

It is summer, and the garden vegetables are beginning to ripen. Inspired by the freshness of summer vegetables, tonight I made a simple (and mostly uncooked) salad.  

Insalata Caprese is an elegantly uncomplicated dish, originating from the Campania region of Capri.

Traditionally, it is served as a side, but I serve it in the North American tradition, as a starter. It can be made a number of different ways, but this is my favorite preparation of the salad. The ingredients are simple, assembly is easy, and takes less than 20 minutes to prepare.

Skill level:
Serves six.

Ingredients:

4 (to 5) Large Roma Tomatos

10 to 12 Basil Leaves (Large)

1 Pound Fresh Mozzarella

2/3 Cup Balsamic Vinegar

Olive Oil

Black Pepper

Preparation: 

1. Slice tomatoes into 1/4 inch slices. Discard the stem end and the small ends of the tomato.
2. Slice Mozzarella into thin slices, preferably 1/8 inch thick; one slice, per slice of tomato.
3. Roll groups of three to four basil leaves into a loose cigar shape, and slice into 1/8 inch slices. Fluff cut leaves, so that they are easy to handle.                             
4. Put Balsamic Vinegar in a sauce pan. Heat on medium high setting on your range. Whisk frequently, and reduce boiling mixture to just over half. It should thicken as it reduces, and will become syrupy as it cools. Set aside vinegar reduction to cool.
5. Drizzle vinegar reduction on a plate. If the reduction is too thick, and does not drizzle and spread well, add a bit of water, one tablespoon at a time, until it flows nicely. Note: You can also drizzle the vinegar reduction on six small plate, should you wish to serve the salad individually, as I did. in the pictures that follow.             
6. Assemble by putting one slice of cheese on each tomato slice, and add a pinch of the basil. 
7. Stack prepared slices loosely on a plate (or divide slices on six small plates). In the event that you have too many tomato slices, just tuck remainders under the matched stacks, or just set aside for another use.                                   
8. Drizzle lightly (or to taste) with olive oil, and dust with pepper. Serve!