12 oz. salmon fillet
1 heaping tbs. mayonnaise
small shallot
half a lemon juice
salt and pepper to taste
• Have fishmonger remove fish skin
• Marinate fillet in lemon juice, salt and pepper
• Mix mayonnaise with chopped shallots
• Spread mixture evenly over top of fish
• Place fillet under the broiler
(I use an oiled, very hot iron skillet to place the fish in)
(no need to turn the fish; it will keep it moist)
• Broil until top is browned, about 12 minutes
1/2 lb. marinated artichoke hearts, preferably sold by the pound
a dozen or so sun-dried tomatoes, preserved in olive oil
a dozen or so caperberries (regular capers may be substituted)
a few Alphonso black olives (Kalamata olives will do)
a few whole Italian parsley leaves
drizzle of good olive oil
-
•Cut the artichokes in half and remove any tough outer leaves.
• Add the tomatoes, capers and olives in a bowl.
-
•Plate it, adding the parsley leaves decoratively.
-
•Drizzle the salad with oil.
-
•(I use the oil in which tomatoes are preserved.)
Serves two.
Artichokes taste quite metallic with most wines.
My recommendation is to drink a hearty lager beer instead.
CAULIFLOUR STEW WITH CILANTRO
a medium size onion, chopped
a small amount of vegetable oil
3/4 lb. of ground chuck (ground turkey or chicken may be substituted)
a cup of cilantro leaves, packed and coarsely chopped
a small head of cauliflower, separated into bite size florets
a cup of chopped, canned tomatoes diluted with a cup of water
red pepper flakes and salt to taste
a cup of frozen peas
• sauté the onions in oil
• combine the meat until it loses it's raw color
• add red pepper and salt
-
•mix in cauliflower, cilantro and tomato mixture;
-
•bring to a boil and simmer for 20 minutes
• add peas during the last 5 minutes of cooking
Serves 2 as main course. Noodles would make a nice first course; pickles go well with the stew.
Recommended wine: Malbec, an Argentine red wine which is softer to the palate then Cabernet. It is characterized with a pronounced plum flavor and an aftertaste of anise.
½-a-head of Napa cabbage, shredded (Savoy cabbage may be substituted)
equal amounts of good olive oil and lemon juice, enough to moisten the cabbage generously
1 teaspoon mashed garlic
salt to taste (no black pepper needed)
½ cup of fresh mint leaves, thorn in pieces
½ cup of pomegranate arils (a.k.a. seeds)
• Fifteen minutes before you serve the salad, add olive oil, lemon juice, garlic and salt. Mix it well, and let the cabbage lose its crisp texture.
• Adjust the seasoning (I prefer the salad to taste tart).
• Right before serving, mix in the mint leaves and sprinkle the pomegranate seeds (if pomegranate is out of season, dried cranberries would be a fitting alternative)
CABBAGE SALAD WITH MINT
Serve as a first course, followed by a hearty soup, such as minestrone.
Sparkling water, such as Pellegrino, or a glass of soda -- Ginger Ale,
for example -- would be an appropriate drink.
1 cup lentils
4 cups cold water
1 tbs vinegar
1 cup sliced scallions, green parts included
12 – 15 cremini mushrooms, thickly sliced
curry powder to taste
salt to taste
¼ cup vegetable oil
1 cup loosely packed cilantro leaves
1 cup plain yogurt
• Wash the lentils. Put it in a 3-quart saucepan, add water and vinegar. After bringing to a boil, lower the heat and simmer for about 20 minutes.
• Add scallions, mushrooms and curry powder (I use, instead, a tbs of Garlic Relish made by Patak).
• Continue cooking for another 10-15 minutes, or until the lentils are tender but not mushy. Add salt, oil and cilantro. Stir.
•Plate it in a deep dish and add a generous dollop of yogurt.
Lentils Indian Style
Serves two. Delicious with crisp red radishes as a luncheon dish.
Beer, such as Sierra Nevada’s Pale Ale, is best with this dish. If you insist on wine, my recommendation is to choose a Zinfandel.
1 cup boiled and cubed red beets
1 cup boiled and cubed golden beets
3 cups loosely packed raw baby spinach
1 small shallot, finely chopped
3 tbs good olive oil
1 tbs wine vinegar
salt and pepper to taste
2 slices haloumi cheese (optional)
• Mix oil, vinegar, salt, pepper and shallots.
• In separate containers, add 1/3 of the dressing on red and 1/3 on golden beets. Let them absorb it for an hour.
• When ready to serve, sauté the cheese lightly.
• Toss spinach with remaining dressing. Plate the spinach, add the beets decoratively on top and serve the heated cheese on the side.
BABY SPINACH WITH BEETS
Makes a colorful first course. A dry white Riesling from Germany would match this salad nicely.
Serves two
1 ½ cup of chopped onions
¼ cup vegetable oil
1 cup pre-diced canned tomatoes
(I use Progresso)
A bunch of kale (about 1¼ lb), stemmed, coarsely chopped and blanched
1 can cooked chickpeas (I prefer Goya)
½ cup chicken stock
¼ lb. (or more) Spanish chorizo, sliced
1/3 cup good olive oil
salt to taste
• Sauté onions in oil in a heavy pan on moderate heat until translucent.
• Add tomato and cook for another 3 minutes.
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•Mix in blanched kale (you may use swiss chard instead) and chick peas, drained. Add enough liquid to keep the meal moist. Continue cooking for an additional 15 minutes with the cover on.
• Add sliced chorizo (or kielbasa, or sujuk, if you want). Drizzle with olive oil, mix the dish and adjust seasonong. Cook on low flame for another 5 minutes, with the cover off.
Serves 4. Yummy with crusty bread and a glass of Spanish red wine – Rioja with its vanilla and strawberry notes is particularly good.
Kale with Chickpeas and Sausage
2 cups cooked and cubed chicken at room temperature
1/2 bunch watercress, coarsely chopped
1/3 cup mayonnaise
2 tps soy sauce
1/2 tps wasabi paste (or to taste)
1/2 cup red bell peppers, cut up
• Mix chicken with watercress.
-
•Mix mayonnaise, soy sauce, and wasabi into a smooth paste.
-
•Add to chicken mixture and combine well.
• Plate the salad and decorate it with the red pepper.
Serves 2. Serve with a medium-bodied chardonnay, such as Mâcon-Lugny's "Les Charmes."
Chicken Salad
1 medium-size chicken, cut-up (2 1/2 – 3 lb.)
2 large red-skinned potatoes, in chunks
2 large peeled carrots, in cylinders
2 peeled parsnips, in slices
1 1/2 tsp dill seeds
1 1/2 tsp whole black peppercorns
salt to taste
water to cover
1/4 cup or more chives
Chicken in Broth (Hashlama)
Serves four.
Wine or beer would be inappropriate for this meal, as it is already soupy;
a glass of cool water would be just right.
• Place chicken in a pot, add dill seeds, peppercorns and salt, and cover generously with water.
• Bring to a boil, simmer on medium-low fire for about 15 minutes. Add carrots, then potatoes and finally parsnips. Continue to simmer for another 20 minutes.
• Let it cool. Remove the bones and skin of the chicken, and return it to the pot.
• Heat it up and serve it with the broth, with chives sprinkled on top.
2 lb peeled and diced butternut squash (ready-made)
5 cups (about) rich chicken stock
1 tbs salt
1 tsp white pepper
½ cup blue cheese
Winter Squash Soup
• Place squash in a heavy pen. Add enough stock to barely cover it.
• Simmer over medium-low heat until very tender, about half-an-hour.
• Place the squash into a blender (in batches, if necessary) with some of the liquid and blend until super smooth.
• Remove it from the blender into the sauce pen and season it with salt and pepper to taste.
• Adjust the soup to desired consistency by adding the cooking liquid. I like it to be thick enough to hold its shape in a spoon.
• Plate it and garnish it with blue cheese. (I recommend English Stilton.)
Serves six.
Two 6-inch diameter Portobello mushrooms, stems removed
¼ cup or more quality olive oil
Salt to taste
½ cup tomato sauce (store bought, such as Classico brand, or homemade)
1 cup or more grated melting cheese, such as Fontina or Yogurt cheese with jalapeño peppers (my preference)
1 tsp. oregano
Portobello Pizza
• Drizzle a generous quantity of olive oil to drench the gills of the mushrooms thoroughly. Sprinkle them generously with salt.
• Spread out the tomato sauce evenly over the gills.
• Pile up the grated cheese on top of the tomato sauce, dividing it equally. Sprinkle the tops with oregano.
• Place the mushrooms in a tray and bake in a preheated 375 degree oven for about 20 minutes or until the cheese melts and blushes.
• Serve on a bed of baby lettuce.
Serves two.
A glass of Argentine Malbec (such as Alamos) would be just right.
Swiss Chard Salad
6 broad white stalks of Swiss chard, cut up (remove green leaves).
You may use celery stalks instead (scrape them first
with a vegetable peeler).
12 - 15 sweet grape tomatoes
1/3 cup whole Italian parsley leaves
¼ cup chopped pitted black olives
fresh garlic to taste, crushed (optional)
salt and black pepper to taste
½ a lemon juice
1 - 2 tbs. good olive oil
• Lightly blanch stalks. Let them cool.
-
•Add tomatoes, parsley, olives, garlic, salt and pepper.
-
• Drizzle with lemon juice and olive oil. Mix thoroughly to moisten salad.
Serves two as first course. (Or a single person as a luncheon dish, with toasted country bread.)
A glass of Italian light-bodied Pinot Grigio, crisp and acidic, would be wonderful.
Parsley Salad
½ cup very fine bulghur
1 large bunch curly parsley
4 stems fresh mint
1 plum tomato, cubed small
½ red onions, cubed small
2 - 3 limes, juiced
1/3 cup fruity olive oil
salt and pepper to taste
• Soak bulghur in hot water for 30 minutes. Drain and squeeze dry.
• Stem parsley and mint. Chop very fine in food processor. (Italian parsley doesn’t chop well in processor.)
• Mix bulghur and all vegetables. The salad should look green overall.
• Add lime juice (sometimes I use ver jus – the juice of unripe grapes – available in bottles at high-end stores), olive oil, salt and pepper to the salad. Mix it well.
Serves two.
A cool glass of tahn, (plain yogurt diluted with water to the consistency of heavy cream,
flavored with salt) makes a perfect accompaniment to the tart salad.
A medium size cauliflower, separated into flowerets
1/3 or more olive oil
1 tsp wasabi paste
1/3 cup pitted kalamata olives, cut into rings
2 tbsp capers
½ chopped parsley
Salt and black pepper to taste
• Steam the flowerets until fork-tender and crush them into large pieces with a potato masher.
• Add olive oil with wasabi paste, and let cauliflower cool to room temperature.
• Mix in the olives, capers and parsley. Use salt and pepper to taste.
Serves six as first course.
Delicious with iced tea. (Twinings is now marketing Cold Brewed iced tea bags, which can be prepared in minutes, using cold water. “Mixed Berries” is a favorite.)
Cauliflower Salad
Figs and Feta
10 – 12 figs, both green and black
4 batons (sticks) of feta cheese, preferably French
2 tbsp of good honey
dash of crushed black peppercorns
• Wash the figs, cut them in half, leaving the skins on.
• Arrange them attractively on one part of a small dish.
Serves two as dessert.
Simply wonderful with a glass of Canadian ice wine.
• Place two pieces of the cheese across from the figs, drizzle the cheese with honey and sprinkle it with a generous portion of peppercorns.
Chicken with Okra
1 medium onion, chopped,
¼ cup vegetable oil
8 boneless and skinless chicken thighs
1 lb fresh baby okra, the rough skin on the cone trimmed without piercing the pod
½ cup crushed tomatoes
1 lemon juice
1 cup dried California apricots (optional)
1 tbsp dried basil,
1 cup or more water
salt and pepper to taste
-
•Sautée onions in oil until barely translucent.
-
•Add seasoned chicken and lightly brown over medium heat on both sides.
• Mix in tomatoes and water. Cover and simmer for 20 minutes.
-
•Add prepared whole okra, basil and lemon juice.
-
•Bring to a boil and simmer with the cover on over medium-low heat until vegetables are tender (about half-an hour). Add apricots and adjust seasoning.
• Let the dish rest, covered. Best served the next day, gently reheated.
Serves four with a side dish of rice.
A glass of California chardonnay would go well with this dish.
Try to get a bottle from a winery located in the Russian River Valley.
ARTICHOKE SALAD WITH SUN-DRIED TOMATOES
BROILED SALMON WITH PEAS AND RICE
Dried Fruit Compote
½ lb pitted prunes
½ lb dried apricots (California, not Turkish)
1 cinnamon stick
2 strips of orange peel
¼ cup sugar
2 cups water
• Place all ingredients in a saucepan and bring it to a boil. Stir gently, cover and simmer on low heat for 10 minutes longer. Turn heat off.
• Cool it to room temperature, and then refrigerate.
• Take out the cinnamon stick and the orange peels. Serve in compote bowls. Decorate it with a sprig of mint. (You may consider mixing in a small amount of Lillet for added sophistication.)
Serves six.
A butterscotch or oatmeal cookie would be a perfect accompaniment.
Stuffed Eggplants
4 baby Italian eggplants (about a pound total)
2 large onions, halved lengthwise and sliced in crescents
½ cup or more olive oil
8 small whole garlic cloves
½ cup chopped tomatoes
½ cup Italian parsley, coarsely chopped
2 tbsp sugar
juice of ½ large lemon
salt and pepper to taste
1 cup or more water
• Wash the eggplants, cut the stems off and remove three narrow strips of the dark peel lengthwise, creating a striped effect. Cut deep pockets where it’s peeled almost all the way -- there should be about 12 pockets in all -- and panfry the eggplants gently on all sides in enough oil to prevent burning. Salt it and let it cool.
• Sauté onions on low to medium heat in ¼ cup of the olive oil until cooked, but not browned. Add garlic, chopped tomatoes, parsley, sugar, lemon, salt and pepper. Mix thoroughly and let it cool.
• Using a small spoon, stuff the slashed pockets generously with the onion mixture. Arrange the eggplants snuggly in a pan and add water half the way up. You may add additional olive oil, if you want to be authentic.
• Spread a sheet of wax paper over the eggplants and cover the pan. Gently bring to a boil, lower the heat and barely simmer the dish until the water is evaporated, for about 45 minutes. There should be oil on the bottom of the pan. Serve at room temperature.
Serve four as appetizer. Red wine goes surprisingly well with eggplant. Try a glass of Australian Shiraz with it.
Russian Salad
1 cup diced boiling potatoes (½ inch cubes)
1 cup diced carrots (½ inch cubes)
1 cup frozen peas
1 lb medium shrimp, shelled and deveined
½ cup (or more) good-quality bottled mayonnaise
juice of ½ large lemon
¼ cup capers and/or gherkins
watercress
cherry tomatoes
• In salted water, boil potatoes, carrots and peas until fork tender. Drain and cool them to room temperature.
• Boil shrimp in salted water for a very short time. Cool to room temperature and dice to the same size as the vegetables. (Reserve a few whole to decorate.)
• In a bowl, add lemon juice to mayonnaise and stir until mixture is smooth. Add potatoes, carrots, peas, capers and cut-up shrimp, and fold it gently with rubber spatula. Adjust seasoning.
• Serve in salad plates on a bed of watercress and tomatoes. Decorate with reserved shrimp.
Serves six as first course.
A glass of finely perfumed Pouilly Fumé would be delightful. Its high acidity would cut the creaminess of the mayonnaise.
Steamed Cod with Spinach
2 lb of cod fillet, in four pieces
salt to taste
a sauce made of the juice of 1 lemon, ¼ cup of olive oil and cracked peppercorns
¼ cup of olive oil (additional)
2 cloves of garlic, crushed
2 lb of tender spinach (not baby spinach), cleaned
• Salt the fish. Steam for about 6 minutes. Transfer to a plate, cover and let it cool.
• Heat olive oil in a frying pan on medium heat. Add garlic. Do not brown.
• Wash the spinach. Add to frying pan in batches until just limp. Salt to taste.
• Divide drained and cooled spinach in four deep plates. Place fish on spinach. Pour lemon sauce on fish. Serve at room temperature.
Serves four.
A pale lager, such as Mexican Corona, served with a slice of lime, would be ideal.
Spicy Hot Walnut Spread
½ cup tomato paste
¼ cup (or more) hot red pepper paste, available at Middle Eastern stores
½ large lemon juice
½ cup good olive oil
1 cup coarsely chopped walnuts
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped dill fronds
2 scallions, both white and green parts, very thinly sliced
• Mix tomato and pepper paste thoroughly and thin it out with lemon juice and olive oil.
• Add remaining ingredients and incorporate. It should have the consistency of mayonnaise. Plate it, cover with plastic wrap and let it rest.
Serve it as a spread on a coarse peasant bread.
A hoppy beer, such as Pilsner Urquell, is a happy accompaniment.
Shepherd’s Salad
4 Persian cucumbers, cubed
1 pint small tomatoes (grape or cherry variety), cut in halves
½ green bell pepper, diced
½ red onion, cut in crescents, macerated in salt and washed
½ cup of fresh mint leaves
½ cup of Thai or regular basil
¼ cup of Moraccan olives, pitted and halved
1 cup of Mozzarella pearls (or cut up Bocconcini)
• Toss together all the ingredients. Add oil and vinegar. Mix thoroughly.
Serves four for lunch. An Italian-style peasant bread would be nice.
A cool yogurt drink, made of diluted plain yogurt to the consistency of heavy cream, is indeed refreshing.
salt and pepper to taste
½ cup of good olive oil
¼ cup of wine vinegar
Peas with Ham
2 packages frozen peas, 10 oz. each
1 cup frozen pearl onions
1 lb to 1 ¼ lb ham steak, cubed
1 red bell pepper, cubed
1 cup fresh dill fronds
3 tbs. butter
salt and black pepper to taste
½ to 1 cup water
• Blanch peas and onions.
• In a deep sided frying pan, sautée peppers and ham briefly in some butter.
-
•Add blanched peas and onions to the frying pan, along with half the dill, rest of the butter and enough water to prevent scorching. Cover and cook on low to medium heat. Sprinkle salt and pepper to taste, and mix gently.
• Plate it in deep dishes and strew with remaining dill.
Serves four.
A glass of Pinot Noir (preferably unoaked style) from California, such as Bacchus which is light, fresh and full of berry flavors, would be quite delectable.
1 cup hulled whole wheat
13 cups water
1 cup dried California apricots, cut into strips
1 cup golden raisins
¼ cup pignoli nuts (not the Asian variety)
1 ¼ sugar (or more)
2 tbs. Lebanese rose water
Cinnamon and pomegranate arils to decorate
• Place wheat in a Dutch oven and add the water. Bring it to a boil on high heat.
-
•Put the covered pan in an oven set to its lowest level (it should be barely warm). Let it stay in the oven for six hours or until the grains are fully “blossomed.”
• Transfer the grains into the bowl of a food processor. Keep the cooking liquid in the pan. Pulse the grains 6 to 8 times only. Do not purée them; it should retain a coarse texture. Return it to the pan and mix it well with the cooking liquid.
• Add the apricots, raisins, pignoli and sugar to the pan. Simmer on medium-low heat, stirring constantly with a wooden spoon for about half-an-hour. Let the pudding thicken just slightly. Turn the heat off and add rose Stir to distribute water. Stir to distribute it well.
-
•Divide it into individual dessert bowl or a large container. Cover the bowl with a towel to absorb the steam.
• Let it cool thoroughly. Wrap it with a plastic wrap and refrigerate.
• When ready to serve, sprinkle with cinnamon and strew pomegranate seeds.
A glass of Armenian brandy would hit the spot.
Anushabur
Serve it with blanched sugar peas, flavored with fresh mint leaves (snow peas would do just fine);
and a wild rice mixture (any kind of cooked rice may be substituted).
Serves two
Recommended wine: a young Beaujolais-Villages, served slightly chilled
Quince Compote
2 large quince, about 2 lbs.
2 cups of water
juice of ½ large lemon
½ cup of sugar
a dozen cloves
• Peel the quince. Cut it into bite size pieces and place in water acidulated with lemon juice.
• Place quince in a saucepan, add enough of the reserved liquid to barely cover the fruit.
• Mix in the sugar and the cloves. Cover it, bring to a boil and simmer it on low heat for 15 – 20 minutes. Turn the heat off. Let it cool in the pan.
Serves four as dessert.
A sprinkling of pomegranate seeds would make it look festive.
2/3 cup pearl barley
6 cups water
1 tbs dried mint (preferably peppermint)
3 cups yogurt (at room temperature)
1 jumbo egg
salt to taste
3 tbs butter
1 tsp paprika (hot or sweet)
• Place barley and water in a pot; bring to a boil.
• Lower the flame; add the mint. Cover the pan partially. When barley is tender (about 50 minutes), turn the heat off.
• In a separate container, stir beaten egg into the yogurt. Temper it by adding part of the barley broth into the yogurt and stir well. Empty the yogurt mixture back into the pot.
• On very slow heat, keep stirring the soup until hot. Never let it come to a boil. Add the salt according to taste. Divide it into heated soup plates.
• Melt the butter in a pan, add paprika. Swirl the butter onto the soup.
Makes 6 servings.
Tanabur
½ small head read cabbage, finely shredded
¼ vegetable oil
½ medium onion, chopped
2 tsp caraway seeds
1 bay leaf
1 tbs balsamic-style cider vinegar (or 1 tbs sugar and 1 tbs cider vinegar)
salt to taste
1 cup water
2 tsp whole mustard seeds
Braised Red Cabbage
• Sauté onions in oil until translucent. Mix in caraway seeds and bay leaf.
• Add shredded cabbage, along with vinegar (or vinegar + sugar), salt and water. Bring to a boil.
• Gently simmer on very low heat for about hour-and-a-half, stirring occasionally, making sure there is just enough liquid to prevent from burning. Remove the bay leaf.
• Best served the next day, with mustard seeds sprinkled decoratively.
Serves 4.
Tastes delicious with various German sausages, such as bratwurst or knackwurst, with good mustard on the side. A glass of Riesling would go very well indeed.
Ragout of Cranberry Beans (Yahni)
¼ cup vegetable oil
1 medium onion, chopped
2 tsp of garam masala (an Indian mixture of spices)
¼ tsp or more red pepper flakes
1 large bay leaf
1 tsp salt (or to taste)
2 cups of shelled cranberry beans (from 2 lb of beans
in their pod)
1 cup crushed tomatoes
2 cups water
Serve as part of a meze table.
A glass of Zinfandel or a shot of raki would be really good.
• In a casserole, over medium heat, sautée onion in oil until translucent. Add garam masala, red pepper and salt. Continue cooking for a few more minutes, while stirring with a wooden spoon.
• Add the beans, bay leaf, tomatoes and water. Stir well and bring it to a boil. Cover the pan and simmer on a very low heat for two hrs, until the beans are soft and the sauce is thick.
• Let it cool in the casserole with the cover on. Transfer it to bowl and decorate it with chopped Italian parsley.
Note: If fresh cranberry beans are not available, substitute canned pinto beans and adjust the cooking time.
Taramosalata – My Way
1 large jar (14 oz.) ready-made taramosalata (Krinos brand)
2/3 cup traditional sour cream
3 cloves of crushed garlic (or to taste)
• Put all ingredients in the bowl of a food processor. Mix well.
• Empty onto a plate. Cover and let it rest for several hours in the refrigerator.
Serve as a spread on fresh bread as part of a meze table.
Raki is the traditional drink.
Papaya with Blackberries
4 cups cut-up giant papaya (half of a 4 lb papaya)
1 box (½ pint) blackberries
¼ cup honey
½ cup chopped walnuts
• Mix papaya and blackberries with honey in a bowl. Let it macerate in the refrigerator for a while.
• Divide into four dessert plates and sprinkle with walnuts.
Serves four.
A glass of Mandarine Napoleon (a Belgian tangerine liqueur) would go well.
1 tbs butter
1 ½ cup diced tomato (fresh or canned)
2 large eggs
salt and pepper to taste (you may consider using hot pepper sauce)
Cut-up chives or cilantro
-
•In a skillet melt butter on medium heat. Add tomatoes with juices, as well as salt and pepper.
-
•Cover and let it for cook about 5 minutes.
-
•Break the eggs in a bowl. Mix the yolk and the whites gently together. Pour it over the cooked tomatoes.
-
•Swirl the eggs a few times to incorporate it into the tomato mixture (do not over mix them; there should be clear streaks).
• Cook until eggs are set to your liking. Add chives (or cilantro) and serve.
Tomatoes with eggs
Serves one.
Delectable for brunch with peasant bread and hot tea (Assam preferred)
1 lb fresh beets (about 2 – 3 medium size), boiled, skinned and cut-up
1 cup walnut pieces
3 large garlic cloves, chopped
one bunch cilantro, tops only
2 tbs wine vinegar or to taste
salt to taste
• In a food processor bowl crush walnuts and garlic. Add cut-up beets and cilantro. Pulse until finely minced.
• Mix in vinegar and salt. Transfer to a bowl and refrigerate.
Serve as an appetizer on crackers (I like Finn Crisps’ multigrain).
A mug of Pale Ale (Sam Adam’s) is good.
Beet and Walnut Spread
1 lb mixed Asian-type mushrooms, such as shiitake, oyster and/or enoki
1/4 cup vegetable oil
12 oz. Japanese soba (buckwheat) noodles*
Asian hot sesame or chili oil to taste
Teriyaki sauce to taste (prefarably Kikoman brand)
1 cup thinly sliced scallions, green parts only
• Sautée mushrooms in oil, as you boil the noodles in water. Drain them and add to mushrooms.
• Add sesame oil and teriyaki sauce to the pan and mix well. Plate it and sprinkle with scallions.
(*) I use brown shirataki noodles, made from a plant, and available in Japanese grocery stores. They are extremely low in calorie, while they satisfy your craving for pasta.
Could be presented hot or cold. Serves 4.
A glass of Jamaican ginger beer (not ginger ale) would nicely complement it.
Mushrooms with Noodles (Asian style)
3 large Belgian endives, halved lengthwise
1/3 cup dry vermouth
1 tbs butter, in pieces
2 tsp sea salt or to taste
• Place endives flat side down in a heavy skillet (preferably cast iron).
• Add vermouth and butter. Cover the pan and bring it to a boil. Lower heat to medium and continue cooking for 5 minutes.
• Remove cover and, on high heat, evaporate the liquid. Let the butter caramelize the endive to a rich brown. Serve on the brulée side up, sprinkled with salt.
Serves 3 as a side dish (in photo with salmon burger).
A Belgian beer, such as Duvel, would nicely complement the slightly bitter taste of the endive.
Endive brulée