shak-shuka

Fatoosh: Summertime Bread Salad

Yesterday was "one of those days" when I had too many things to get done, and unfortunately the blog fell on the bottom of the list. But alas I took a photo last night of our fave summertime dish with ingredients straight from our (totally urban) herb garden. I'm not giving exact amounts here, because I think it's important to use what you have in your fridge, garden or local market at the time. If you have never tried a bread salad, you are really missing out and this should be incentive enough for your to try it! Fatoosh is fun to say, but even better to eat......

Fatoosh (Middle Eastern Bread Salad)

old stale bread, preferably flat breads like from a Middle Eastern baker, cut into small pieces

fresh flat parsley, chopped

fresh mint, chopped

scallions, minced

red pepper, seeded and diced

tomatoes, seeded and diced

cucumber, seeded and diced

romaine or regular lettuce

radishes, thinly sliced

Dressing:

garlic, minced

lemons

sumac (a very lemony spice you find in Middle Eastern markets)

olive oil

salt to taste

In a bowl, place all the vegetables, leaving the tomatoes on the bottom (otherwise they will bleed their juice all over the other veggies). In an oven or the stove top, toast and dry out the stale bread until nice and crispy - think big croutons. In a bowl mix all the dressing ingredients together until emulsified. Place the toasted bread on top of all the vegetables in the large bowl, and then pour the dressing over the entire mixture. Toss well making sure everything gets coated with the dressing and the bread has absorbed a good amount of dressing. Taste and adjust for salt if needed. Serve immediately, otherwise you'll have a soggy bread salad, which no one likes! Goes great with a summertime barbecue.

Death by Chocolate Mousse

I won't bother you with a lot of chatter, because once you lay eyes on this dessert, all you'll hear is the rumbling of your tummy. This mousse has caused a ruckus in our house as we've been fighting to lick the bowls, spatula, anything that it's come into contact with. This mousse is from Peter Berley's book: The Modern Vegetarian, which I encourage all of you to buy if you are leaning towards a plant-based diet. There is an unusual ingredient that you may have never used before (agar-agar), but it's simply a vegetarian version of gelatin (made from animal bones), and if you're feeling anxious, there's some helpful info here on how to use it. Don't be put off by using new ingredients, as it will lead to wonderful experimentation in the kitchen for future dessert-making!

Chocolate Mousse

2 (14oz) cans coconut milk (full fat)

1 cup plus 2 Tbsp Sucanat (evaporated sugar cane juice - you can also use unrefined sugar)

1/2 cup agar flakes

1/2 cup unsweetened cocoa powder

1 tsp vanilla extract

1 tsp ground cinnamon

pinch of sea salt

3/4 cup cold water

1/4 cup arrowroot powder

In a saucepan over high heat, combine the coconut milk, Sucanat, agar flakes, cocoa, vanilla, cinnamon and salt. Bring to a boil. Reduce the heat to low and simmer for 6-8 minutes, stirring occasionally, until the agar dissolves (you can test this by checking your spoon after each stir: if you still see little "flakes" of agar, keep cooking it until you don't see anymore flakes).

In a small bowl, whisk together the cold water and arrowroot until smooth. Whisk into the saucepan and simmer for 1 minute, or until the mousse thickens.

Pour the mousse into a large heatproof dish and let cool to room temperature, about 15 minutes. Once cool enough, put into the fridge for 30 minutes, or until firm.

Transfer the chilled mousse to a food processor and puree until creamy.

Serve chilled in individual cups or wine glasses.

Vegetable Pot Pie

I think my body is on Southern Hemisphere time (thinking that it's still winter) or maybe it's the fact that we don't have a proper spring/summer weather around here? Perhaps. Whatever the case, I've been whipping up my usual comfort foods that happen to grace our table in the colder months. Even if you're not feeling the same, save this recipe in your inbox or recipe box to make for later - you won't be disappointed!

Veggie Pot Pie

Crust:

2 cups flour

1/2 cup olive oil or coconut oil

large pinch of salt

1/2 - 3/4c water

Filling:

1 garlic clove, chopped

1 onion, finely diced

1 large stalk celery, diced

1 carrot, diced

2 small potatoes, diced

1/2 cup frozen peas

1 large block of firm tofu, drained well and cut into small pieces

1 cup soy milk

1/4 white wine (optional, but adds a nice flavor)

3 tbsp mix of your favorite dried herbs: thyme, rosemary, parsley 

1 heaping tbsp of flour

1 bay leaf

large pinch of salt and freshly ground pepper

Preheat the oven to 175c. Oil a pie plate so that it will be easy to remove the pie once it's cooked

Prepare the filling by putting the garlic, onions, and celery in a large skillet with some olive or coconut oil. Saute for about 5 minutes, when the onions are translucent. Then add the rest of the vegetables: potato, carrots, peas and tofu. Cook for another 5 minutes, stirring often. Slowly add the white wine (let it burn out the wine for a minute or two) and then add the flour, soy milk and herbs/spices. Cook over a medium-low flame for 20-25 minutes, covered. Remove the bay leaf and let cool a bit before placing it in the pie crust.

To make the crust, place the flour in a bowl with the oil, mixing so that it resembles wet sand. Add the salt and slowly the water until it reaches a dough-like consistency. Place onto a floured service, knead for 1 minute, and divide the crust into half. Roll out one half and place it on the bottom of the pie plate that is already greased. Pour the cooked filling into the pie plate, covering with the other half of the dough that you also rolled out like the bottom half. Pinch the edges of the bottom and top dough together so that it looks pie-ish. Prick the top with a fork a few times to let steam release. Place in the preheated oven for 30 minutes, or until the top is golden brown. Let cool for 5 minutes before serving.

Two-Timing Greens Dish

I love when I have no time or ingredients to make a dinner. As annoying as it is, it really puts my chef skills to the test, and it's usually when I come up with my best meals. This following recipe is one that I whipped up when I was running on the end of my veggie box delivery, had about 20 minutes to get a meal on the table before all hell broke loose. Delicious as a side dish, even better the next day on pasta - that's why I call it two-timing, because it does just that: it works as both perfectly!

Two-Timing Bitter Greens + Tomatoes

1 large bunch of bitter greens (you can use any - just make sure they're delicate), washed + chopped

1 small bushel of cherry tomatoes, cut in half and de-seed as much as possible

2 cloves garlic, finely diced

sprinkle of pepperoncino (red chili pepper flakes)

salt and pepper to taste

extra virgin olive oil

In a pan, add enough olive oil to coat the bottom of the pan and place on a low-medium flame. Add the chopped garlic and saute until barely golden. Add the pepperoncino and saute for 1 minute more.

Next add the washed and chopped greens, turning down the heat a bit and tossing the greens around the pan so that the garlic moves around and doesn't burn on the bottom of the pan. Once the greens have wilted (it will depend on which greens you're using), add the chopped tomatoes, and stir. Lower the heat and place a cover on it and cook for about 10 minutes, stirring often. If the mixture dries out, add a splash of water.

You can serve this as a side dish or if you want to use it as a pasta sauce, simply thin it down a bit with some of the pasta cooking water. Add a drizzle of extra virgin olive oil when serving (as a side or pasta sauce) and enjoy!

Naturally Colorful Kitchen

I've been very naughty. I usually have my posts up and ready to go, but I slacked off a bit by not doing my "homework" in advance, and just like in school, you end up getting burned when you try and do it all rushed at the end. That's me today! It has not been my day, so I've been seeking comfort in the kitchen (which is a place I usually avoid even though I'm a chef) and baking. There is something really magical about turning many different ingredients into one piece of food art that can be consumed! Forget David Copperfield, I'm a magician in the kitchen!

Since my daughter has become OBSESSED with baking lately (we started with chocolate chip cookies and now there's no stopping us), I thought it was time that we re-create some of the horrid treats they've given her at school. Plain vanilla cake - check, vanilla frosting - check, and I'm sure you too have your own favorite. But wait - what turns something plain into something fantastic to a child? COLOR! Normally I would poo-poo food colorings, but when they're made from natural, pronounce-able ingredients, I say - "what are a few drops gonna hurt"? India Tree makes concentrated liquid vegetable colorants which can be mixed to make a rainbow of colors to charm even the snootiest kiddo. Although not as easy to find as your corner-store-food-coloring, it's worth the hunt to find some India Tree colorings if you're feeling crafty in the kitchen! (remember it's not just good for eating - use it to color your homemade play dough as well!)

Slow Green Beans

You may cringe, but I love green beans. Not the disgusting pale-army green kind you used to eat at school, but fresh, plucked from mother nature bright green beans. Yum. Even though this recipe doesn't highlight green beans in all their firm and slender glory, this is undoubtedly one of the best green bean dishes I've ever learned to make.

Taking a cue from le nonne who taught me everything I know about Italian cooking, this green bean recipe will convert even the most steadfast green-bean-hater. Smothered in tomato sauce and limp from a nice long cook, this is some serious slow food cooking that is great for warm weather days.

Slow Cooked Green Beans

1 large clove garlic, minced

1 yellow onion, finely diced

500-600g (about 1/2 lb) fresh green beans, trimmed and rinsed

sprinkle of red pepper chili flakes (called peperoncino)

1/2 jar of passata di pomodoro (smooth tomato paste (not concentrate))

extra virgin olive oil

salt and pepper to taste

In a pot, drizzle olive oil and add the onion and garlic. Saute until the onion is translucent and the garlic just begins to brown. Add the peperoncino and saute for 1 minute. Next add the green beans, passata di pomodoro and about 1/4 cup of water. Stir to coat all the green beans in the tomato mixture, cover, and bring to a simmer. Slowly cook for about 30 minutes, making sure to stir and add a bit of water to the pot if it starts to dry up.

It usually depends on the freshness of the green beans how long it will take them to cook, and to be honest, I like mine done WAY overcooked. It usually takes about an hour til I'm happy. Maybe for you it takes less time. The mixture should be limp green beans in a light tomato sauce. Feel free to add a glug of extra virgin olive oil on top before serving. Buonissimo!

Properly Loved Eggplant Dip

There are a few things that I can't tolerate: rudeness, visible panty lines, and improperly cooked eggplant. Eggplant has to be one of my favorite vegetables, but I have been disappointed (and disgusted) eating it at restaurants too many times. My personal belief is that only people from Italy, Greece and further east (think Middle East and Asia) know how to properly expel the bitter juices that turn the eggplant from gorgeous plump purple beauty to gray mushy nastiness.

Today I share with you one of my favorite eggplant recipes. Simple to make, and even easier to eat, this dish is just perfect for warm weather meals with friends. Eat it on its own with bread or crackers, or pair it with its friends: hummus, tahina and falafel!

Eggplant (Baba Ganoush) Dip

2 large eggplants

2-3 Tbsp tahina

1 small clove garlic, or garlic powder if you want a more "demure" garlic flavor

1 lemon

extra virgin olive oil

salt to taste

Start a burner on the stove, and place the eggplant directly on the flame, turning as you see each part become nice and crisp. Continue around the entire length of the eggplant making sure that it looks burnt and wilted. If you're lucky enough to be running a BBQ, it would be a great opportunity to use that open flame and do the same to the eggplant!

Once the eggplants are roasted, place them in a bowl and cover it with a lid so that they begin to sweat their skins off. In the meantime, place the remaining ingredients in a blender or food processor, using only about half a squeezed lemon (adjust later to taste) and a healthy drizzle of extra virgin olive oil. Check the eggplants to see if they are cool enough to touch, and if they are, peel off the burnt skin (and top) and place the pulpy flesh in the blender or food processor along with the other ingredients. Puree the mixture, scraping down and adjusting flavors - sometimes I like to add more tahina or lemon juice - I find that it really depends on the freshness of the eggplants. Adjust the seasonings, add some salt to taste, and enjoy!

Babycakes' Cupcakes

I have been jonesing for cupcakes for a weeks now. And when I want cupcakes (remember I can't have dairy) it usually means that 1) there are no vegan options and I must starve and watch others enjoy their fancy mini-cakes or 2) there are vegan options, but I'd rather not because it's usually like swallowing a hockey puck whole. Needless to say when a cupcake joint opened in NYC a few years ago, I was begging it would put to rest the whole "non-dairy cupcakes are lethal weapons and should not be eaten" stereotype.

In one of the hottest spots in NYC (Broome St) is Babycakes: adorably named, adorable waitstaff and naturally - their baked goodies which are dairy and many times gluten free. It's such a treat to be able to waltz into a bakery and order with reckless abandon anything that my heart (or stomach) desires. And Babycakes takes cupcakes to a completely different level, as their frosting is completely margarine-free, for those of us who are in-the-know that fake fats like margarine are a no-go. Babycakes' frosting is such a secret treasure, that it's even been patented (I know this because I actually am friends with the lawyer who did the deed) to prevent any nasty ripoffs. Although they did just come out with a cookbook, so maybe they give a bit of a hint at their private treasure.....

So why do I jones cupcakes now? Well, I stupidly decided to follow Babycakes on Twitter, and now they keep tweeting about all the lovely baked goodies and I just cannot resist. I'm thinking that the next person who visits me from NYC will have to come bearing Babycakes goodness - or LA people - Babycakes is there too!

Brocco-mole Supreme

They say that as soon as you become a parent, you realize what real humility and humbleness is about. They weren't joking! When I was a nanny, I would hear all these horror stories of kids not eating, only eating white foods (!) and various other food issues. Naturally as a non-parent it sounded absurd (it's your kid, just force them to eat whatever you want!) but now that I'm a parent, I'm literally eating my words. Even though I am veg(etari)an, and we eat a LOT of vegetables, my daughter poo-poos anything that has "leaves" (anything green) in it, and still prefers smooth, blended textures even though she's well over two years old and has a full set of teeth!

So to all of you parents out there struggling to get more veggies in their little ones diet (or who knows, maybe even yours!) I bring you this Brocco-mole. Made delicious thanks to the fatty nature of avocados, the tanginess of the limes, all of which mask any flavor of vegetable your little one might detect! HA! 007 toddler feeding at it's finest (don't be surprised to love it yourself and munch on it with tortilla chips).

Brocco-mole

2 large avocados, ripe (they should give slightly when you squeeze them)

1 stalk of broccoli, steamed or boiled (use the florets for something else, like pasta or a side dish)

2 limes

shot of Tabasco sauce, optional

salt to taste

1 large clove of garlic

*In a food processor, place all the ingredients and blend until a super smooth puree resembling guacamole magically appears! Make sure to taste and add more lime juice or salt. Usually if done properly, you don't even notice the flavor of the broccoli. If you're feeling bold and want to up the veggie ante, you can add some finely chopped tomatoes, and mix - makes a pretty contrast of colors but you have to be sure your little one will eat them and not pick them out and scream "NO tomates" (like mine does).

Matzoh Ball Supreme

Passover has to be one of my favorite holidays, because it symbolizes the beginning of spring and for me, that means spring cleaning. Purging of all the things I've hoarded over the past year, and doing away with what we don't need anymore - which is always a lot more than we would think! It also means that I get to be creative in the kitchen and avoid anything that rises: think yeasty related. I don't go super hardcore, but I do like to keep this tradition alive in our family and have fun telling the stories to my daughter (who thinks it's super cool to eat a matzoh sandwich).

One of my favorite dishes to make is my special twist on matzoh ball soup. I've tried to make a million different versions, but this one is by far my favorite, and even my daughter, the princess of head shaking "no-no" whenever the bowl comes near her, devoured hers last night. A wonderful, soul-filling dish that keeps the tradition alive as well as feeds our hungry bellies!

Matzoh Ball Soup

1 stalk celery, diced

1 large carrot, diced

1 large onion, diced

1-2 cloves garlic, minced

1tsp dried thyme

handful of fresh parsley leaves, chopped

5-6 cups vegetable stock

3 eggs

1/2 cup matzoh meal (if you don't have it, take a few matzoh crackers in the blender and blitz them into a fine powder)

2Tbsp olive oil

splash of water

salt to taste

*optional, but recommended: chopped spring onions and parsley, toasted sesame oil

Beat the eggs in a bowl and set aside. In another bowl, mix the matzoh meal, salt, water and oil. Slowly add this liquid mixture to the beaten eggs, and mix to combine - if it seems too dry, add a bit more water, or if it is too wet, add a bit more matzoh meal. The consistency should almost hold together, but not quite - then put it in the fridge for at least 30 minutes or even overnight to chill.

In a large pot, drizzle some extra virgin olive oil and add the onions and garlic. Saute until the onion is translucent and the garlic begins to brown. Next add the carrot and celery, stirring to coat in oil, cooking for about another 5 minutes. Add the stock and bring to a simmer. Once it's at a simmer, take two soup spoons, and make small balls with the chilled matzoh mixture (you can also use your hands). Place each ball gently into the simmering soup mixture, one by one. Try not to completely overcrowd the pot, as they really expand in the cooking process.

Once you've made and simmered all the matzoh balls, cook in the liquid for 35-40 minutes. When you're ready to serve, my favorite way is to drizzle a bit of sesame oil in the bottom of each bowl, along with a healthy sprinkle of chopped parsley and spring onions. Make sure you divvy up the matzoh balls evenly amongst your guests or you'll have trouble!!