Thursday, November 8, 2018

The Most Amazing Tomato Salad!

This tomato salad should only be made during the tomato season, it is a crowd pleaser, enjoyed by adults and teenagers alike!!  You may double it if you wish. Enjoy!
  • 6 to 8 in-season tomatoes, washed, cored and cut into anyway you like them.
  • about 1/2 cup fine-quality olive oil
  • 2 tablespoons red wine vinegar
  • 1 large red onion, peeled and cut lengthwise into slivers
  • 4 or to your taste, garlic cloves, peeled and minced
  • 8 to 10 leaves fresh basil, torn
  • sea salt to taste, Maldon Sea salt is great!
  • 1/2  or more teaspoon dried oregano
Serves 6.

To tomatoes add oil and vinegar, then onions, garlic and basil. Spoon onto a serving plate,
sprinkle with oregano, add the salt, mix, add more oregano and basil and if you want, more salt.

Thursday, November 1, 2018

Spicy Grilled Shrimp

Another Mediterranean dish I love - I make it all summer long, and sometimes even in the winter!
  • 2 pounds large shrimp
  • 1 large clove garlic
  • 1 tablespoon coarse salt (less if you prefer)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika ( if you can get smoked sweet Spanish)
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
Makes 4 servings but can be doubled!!

Peel the shrimp, or buy already peeled. Mince the garlic with the salt, mix it with the cayenne and paprika, then make it into a paste with the olive oil and lemon juice. Mix the sauce over the shrimp. Let the shrimp come to room temperature while you turn your grill on or use your broiler. Grill or broil the shrimp on each side for 2 to 3 minutes., serve immediately or at room temperature.

Sunday, September 16, 2018

Butternut Squash And Chickpea Salad With Tahini

This salad has so much flavor and textures. I like to serve it with grilled fish or just with an assortment of other salads and vegetables. Especially when I have vegetarian guests, they just love it!

Serves 4.
  • 2 lbs butternut squash, more or less. Peeled, seeded and cut into 1 1/2 inch cubes
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground allspice
  • 2 tablespoons olive oil
  • 2 cups home -cooked chickpeas or canned chickpeas,drained
  • 1/2 small red onion, finely chopped
  • 4 tablespoons roughly chopped fresh coriander
  • sea salt and black pepper
Tahini Sauce
  • 1 garlic clove, crushed to a paste with a sprinkle of salt
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons tahini paste
  • 2 tablespoons water, to taste
  • 2 tablespoons extra virgin olive oil
Preheat the oven to 425 F. Toss the squash with the garlic, olive oil, allspice, and some salt and pepper. Place on a tray in the over for about 15-25 minutes or until soft. Remove and cool.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with the lemon juice and add the tahini. Thin with the water and olive oil and check for seasoning. You should balance between the nutty tahini and lemon.

To assemble the salad, place the squash, chickpeas, red onion and coriander in a mixing bowl. Pour on the tahini sauce and remaining oil and toss gently.

Season with salt and pepper. Serve warm or room temperature.

Sunday, September 9, 2018

Chicken Tagine with Olives, Almonds, and Yellow Raisins

Use a tagine to cook this dish, which is a shallow clay pot with a tightly fitting conical lid, that very efficiently captures steam, which drips back down into the dish. If you have a tagine, you will not need to add any liquid- the liquid from the onions, lemons, and chicken will form a delicious sauce. If you use another kind of pot, it should be heavy, with a tight fitting lid.
  • 4 T Olive oil
  • 2 large yellow onions, thickly sliced
  • 4 chicken thighs and 4 legs, preferably free range (or 6 large thighs)
  • salt
  • 4 cloves garlic, peeled and barely crushed
  • 2 lemons, in thin wedges
  • saffron
  • 2 cinnamon sticks
  • pitted Moroccan salted olives, ~ 16
  • whole almonds, sliced lengthwise to make large-faced halves, ~ 16
  • yellow raisins, ~ handful
Saute the onions in the oil over medium-low heat for around 15 minutes, until starting to become golden and tender.

Add chicken pieces, skin side down, pushing aside onion so that skin will brown. Cook over a medium heat until nicely browned.

Salt well, turn over chicken pieces, and salt other side. Tuck in garlic, lemon, saffron, and cinnamon. Top with olives, almonds, and raisins. Cover, and cook over a low heat, simmering, for about 1.5 hours, until very tender.

The tagine will conserve liquid so well that you may have to cook uncovered for a while to evaporate some of the liquid that will bubble over. In another type of pot you may need to add bits of water.

Serve with whole wheat couscous, prepared by adding 2.5 cups boiling water and a little salt to 1.5 cups couscous in a bowl, covering, and letting it sit for 10 minutes.

Couscous
  • 1 cup whole wheat couscous
  • ½ teaspoon salt
  • a few capers, optional
Combine above ingredients in a heavy ceramic bowl, pour over 1 & 2/3 cup boiling water, cover with a plate, and let sit 10 minutes. Fluff with a fork.

A great summer salad to go with this is cucumber and tomato. Use ripe tomatoes (beefsteak are good, but any ripe tomato will work including cherry tomatoes) and small pickling cucumbers or Persian cucumbers. Peel the cucumbers, cut vegetables into small chunks, toss with extra virgin olive oil and a little salt. You can add a few fresh mint, basil, or dill leaves if desired