Breakfast Tabouli: Award Winning!!

Yes…it has been a while. But what a way to make a comeback…

Last Friday morning, my friend Shira and I competed in our first round of NYU’s Master Chef competition. We had to submit an original, creative and healthy recipe for a great breakfast, and voila….this is what we came up with.

Team Ta’im, as we are called, won over the judges (to our surprise!) with a simple but healthful breakfast – inspired by our taste for Martha Shem-Tov’s Quinoa recipe (listed elsewhere on this site).

Ladies and gentleman, we have a winner!

Orange Qunioa with Blueberries, Strawberries, Mango & Avocado
Breakfast Tabouli with homemade whole wheat pita bread

With a slight reinterpretation of tabouli, we decided to use this protein rich seed as the base of our breakfast dish, chocked up with some freshly ground golden flaxseed (for the omegas) and full of fruit, dressed with chopped mint, toasted almonds and some freshly squeezed lemon, and a tiny hint of honey.

We served this alongside FRESHLY made whole-wheat pita bread (all in under one hour!) made by our new bread chef, Shira (recipe forthcoming), and two side options: yogurt with berries and honey, or yogurt with zaatar (made from scratch!) and touch of olive oil. This makes for a great breakfast, snack or even dessert!! You could also crumble some feta on top – the sharpness of the feta would cut nicely into the sweet taste of the fruit.

Enjoy!!
And stay tuned for our lunch recipe – we compete this Friday!

Ingredients

  • 2 cups quinoa, rinsed and drained
  • 2 cups liquid – we squeezed the juices of fresh oranges
  • tiny bit of orange zest
  • salt to taste
  • 1 pint blueberries -diced
  • 1 pint strawberries – diced
  • 1 mango – finely diced
  • 1 avocado – finely diced
  • handful of fresh mint – rinsed and finely chopped
  • 1/3 cup of golden flaxseed – freshly ground
  • 1/2 cup (or more!) of toasted almonds
  • juice of freshly squeezed lemon
  • dash of honey (or to taste)

Directions:

  1. Bring the quinoa and liquid to a boil; reduce and let simmer on low heat for 20 minutes, stirring occasionally; grate in zest of an orange and a bit of salt
  2. While it’s cooking, chop up all the other ingredients
  3. Remove quinoa from the stove, cool;
  4. Add all the ingredients; dress with a bit of freshly squeezed lemon and honey to taste.
  5. Serve and enjoy!!

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Muhammara: Red Pepper, Pomegranate Molasses and Walnut Dip

Okay – had dinner last night at hands-down the best Middle-Eastern restaurant I’ve been to since I moved to NYC. Nestled on Third Avenue in neighboring Bay Ridge, Tanoreen is a must.    

Owned by chef Rawia Bishara, who circulates the restaurant throughout the evening checking to make sure every table is happy and enjoying themselves, Tanoreen has been reviewed by the NY Times and listed in the “Best of NY” in New York Magazine on more than one occasion.  

Rawia Bishara

 One of the great dishes we had last night was Muhammara – a delicious blend of walnuts, pomegranate and red peppers. While we can’t get our hand’s on Rawia’s recipe for it – here is Paula Wolfert’s (from the great website: Leite’s Culinaria), the author of “The Cooking of the Eastern Mediterranean.”

 

Paula Wolfert’s “The Cooking of the Eastern Mediterranean”

 

Ingredients:

2 and half pounds of sweet bell red peppers

1 small hot chili pepper

1 and 1/2 cup of walnuts

1/2 cup wheat crackers

1 tbsp lemon juice

2 tbsp pomegranate molasses (If you search at the top of the page, I’ve included a recipe for this elsewhere on this site)

1/2 tsp. ground cumin

salt to taste

1/2 tsp sugar

2 tbsp olive oil

 

Click here for directions. 

 

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Filed under Appetizers, Israeli, Links, Middle-Eastern, sides

Dan Barber’s Rosemary Matzo Balls

Something’s going around.
 
Sniffles, coughs and body aches. Flu/cold season.
Even Guiliani is getting hit. But you need not check into your local emergency room just yet. Some homemade chicken soup and matzo balls do the trick every time. Here, James Beard Winning Chef Dan Barber shares his recipe for rosemary matzo balls. A little scallions and rosemary, must lend an aromatic flavor to these.
 
 
 
Barber is the chef, owner and creative director of Blue Hill at Stone Barns
 

“Determined to demonstrate his philosophy of cooking with sustainably grown and local ingredients, Dan established Blue Hill Catering (formerly Dan Barber Catering, Inc.). He quickly earned a reputation for providing warm and attentive service along with unique menus.”  For more on Dan, visit the link above to Blue Hill at Stone Barns, or click here to read about him at the Center for Health and the Global Environment.   If you want Dan’s recipe for Chicken Soup to go along with the balls, you can find it here at Food & Wine’s website

 Ingredients:

  • 4 large eggs
  • 1/4 cup reserved chicken fat (or unsalted butter)
  • 1/4 cup club soda
  • 2 scallions, white and tender green parts only, sliced paper-thin
  • 1/2 teaspoon minced rosemary
  • 1/2 teaspoon salt
  • 1/2 cup plus 4 teaspoons matzo meal

 

 Directions:

 In a medium bowl, whisk the eggs with the chicken fat, club soda, scallions, rosemary and salt. Whisk in the matzo meal. Refrigerate for 1 hour, until slightly firm. 

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Back from Berlin: Ricotta Spaetzle

An ode to Berlin. What a city. Check out this recipe for a new take on an old German favourite – Spaetzle.

Click here.

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Curried Sweet Potato Latkes

Adapted from Joan Nathan’s Jewish Cooking in America.

You should also check out the website PBS has for her show of the same title. There’s a whole index of recipes. Enjoy!

Ingredients

1 lb sweet potatoes, peeled
1/2 c. matzo meal
2 tsp sugar 

1 tsp baking powder
1 tsp brown sugar
1/2 tsp cayenne
2 tsp curry powder
1 tsp cumin
salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 c. soy milk (or coconut milk)

DIRECTIONS

Coarsely grate the sweet potatoes. In a separate bowl, mix the flour, sugar, grown sugar, baking powder, and all spices.

Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. the batter should be moist, but not runny; if too stiff, add a little more milk.

Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop batter in by tablespoons, flatten with soon. turn when latkes are golden, but keep turning often. Fry over med heat several minutes on each site until golden. Drain on paper towels and serve.

Makes about 16 3 inch pancakes.

 


peanut oil

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Chicken in Pomegranate Sauce with Walnuts & Figs – from Matthew Goodman’s “Jewish Food”

Matthew Goodman’s “Jewish Food: The World at Table” is a great book. He’s got a great range of recipes from all over the world, as the title indicates, and they are unfussy, and delicious. Below is a favorite, from p. 162.

 

“Culinarily, the best way of using pomegranates may be with pomegranate molasses, a fixture in the cookery of Jews from Syria, Iran and Iraq. A thick, brown, syrup, pomegranate molasses has a tangily sour taste with a slight undertone of sweetness. It’s used to flavor the sweet-and-sour dishes prominent in the cuisine of the region, in much the same way as tamarind concentrate;to my taste though, pomegranate molasses is more pleasing, fruitier and less powerfully acerbic.

Above – Grilled Quail in Pomegranate Molasses; click here.

Perhaps the most well known of the dishes using pomegranate molasses is in the Iranian pomegranate and walnut sauce called fesenjan. It is most commonly made with duck, though it can also be made with chicken, quail or even meatballs. In my adaptation of fesenjan, I’ve added fresh figs, whose lush sweetness helps to balance the astringency of the pomegranate molasses (which can be purchased at most Middle Eastern groceries).”

 

Click here for a recipe to make your own Pomegranate Molasses at home.

Serves 4.
Ingredients:

 

  • 1 chicken, 3-4 lbs.; cut into 8 pieces or 4 split breasts
  • salt
  • fresh ground pepper
  • 2 tbsp. olive oil
  • 1 onion chopped
  • 1 cut finely chopped walnuts
  • 2 cups chicken stock
  • 12 fresh figs, quartered
  • 1/3 cup pomegranate molasses
  • 2 tbsp. honey

Directions

 

  1. Rinse chicken and pat dry; Season well with salt and pepper
  2. Heat oil in large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove and drain on paper towels
  3. Lower heat to medium, then add onion to pan and cook, stirring often until soft and transluscent; Lower heat to medium-low and add walnuts; Cook stirring regularly, until they begin to change colors. About 3 minutes
  4. Add chicken stock, figs, pomegranate molasses, and honey and mix well. Cover and bring to a boil. Lower the heat and simmer, covered for 10 minutes stirring occasionally.
  5. Return the chicken to the pan and simmer, uncovered, until cooked through, about 35 minutes. Transfer the chicken to a large serving platter and pour the sauce over it. Serve hot.

 

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Pesto Latkes: From Scott Saunders

Check out Pesto Latkes –

Winner of the Multicultural Category – Latke Festival 2000 and 2001

 

Turns out, every year there is a Latkes Festival in Long Island – hosted by Robert Mummert (pictured below), the festival organizer.The festival has been going on for over 20 years – and they’ve featured latkes influenced by every culinary flavor under the sun. Check out the NPR article here, for more on the festival, and more recipes. In the interim, below is the recipe for participant (and two-time winner) Scott Saunders.

 

Pesto Latkes

Winning Recipe: Multicultural Category, Latke Festival 2000 and 2001

Winner of the Culinary Engineer’s Golden Dreidel Award

Ingredients:

1 large onion

4 med. shallots

1 bunch of scallions, greens only.

8-10 russet potatoes

Salt and pepper

5 eggs

1/2 – 1 cup white corn meal

1/2 cup pesto sauce

1/2 cup pignoli nuts

1/4 cup grated Romano Locatelli cheese

1) Mix all ingredients well and check that the consistency is a “batter” and not too liquid.

2) Form into small, thick pancakes and squeeze any excess liquid out as you are forming each latke.

3) Fry to a golden brown, not dark brown color.

4) Spoon over a teaspoonful of pesto sauce and top with a few pignoli nuts and grated Romano Locattelli cheese.

Recipe created by Scott Saunders.

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