On Friday night we basically have a food fest for Shabbat. I am always running late and do not have time to go shopping so I hurry and figure out what strange concoction I can come up with to serve my guests. Often times I succeed to come up with yummy recipes and sometimes I am as successful as George in Iraq. The past two Fridays I have had some yums and I shall share.
THis Friday I had Mexican theme night....this theme goes well with oh-shit-I-have-run-out-of-time-and-guests-will-be-her-in-quinze-minutos nights. Two recipes tasted sabrosa this evening and I will share. The first was a mixture to go on top of rice and the second is a dressing for a salad.
Muscat Lime Rice
Saute one large sliced thin onion in 1/2 cup of olive oil until some of the onions brown and crisp up. Throw in six cloves of diced garlic. Cook until just tender. Add about 8 oz chopped tomatoes, the juice of one lime, 2 teaspoons of salt, fresh ground pepper, and two tablespoons of cumin seed. After all has cooked together for several minutes on medium high pour in one tablespoon of muscat champagne vinegar. Cook for several more minutes until most of the juice has cooked off. Add one tablespoon of butter for taste. Pour over basmati rice.
Lime Basil dressing
In a blender combine the juice of four to six small limes or two regular limes, 1/2 cup of grated Parmigianno Reggiano, juice of one orange, handful of basil leaves, tablespoon or so of salt, 6 cloves of garlic, freshly ground pepper, and 1/2 to 3/4 cups of olive oil. If you are serving avocadoes with this salad (recommended) put the pieces of avocado directly into the dressing to one keep them from browning and two for the melding tango the dressing and the avocado will twirl in the dish.
Can you tell how much I like lime and sour tastes!
Last week I had served Persian food when I realized that I did not have a dessert yet planned and I had already done the shopping and was too lazy to go back to the store. Ok so I had a ton of apples that needed to be used so I improvised and incorporated some Persian flavors into and American classic crisp. Surprisingly the orange blossom mixed well with the vanilla and made a unique flavor that no one could identify which I think is always interesting when flavors are layered and become a whole new flavor. The dressing was really, really yummy. Not much to say about it except when I was walking down the Persian aisle the shallots jumped at me and said please make a dressing out of us...so I gleefully did.
Sumac and Pickled Shallot Dressing
Combine in a blender 1 cup of pickled shallots with juice, 1/2 cup sumac, 2 tablespoons of salt, juice of two large limes or five to six small ones and one orange,1/4 quarter cup of quince preserves, two tablespoons of poncillo or brown sugar if you cannot find, three tablespoons of fresh dill, three tablespoons of fresh mint, six cloves garlic,one cup of olive oil, and fresh ground pepper.
Orange Blossom Crisp
Place six to 8 apples sliced in one inch pieces by one quarter into a baking dish. Douse with 3 tablespoons of orange blossom water and one teaspoon of vanilla. Mix together with 1/2 cup of slivered almonds and sprinkle two tablespoons of sugar. In a seperate bowl cut one stick of butter into 1/2 cup of ground almond, 1/2 cup of oats, 1 cup of flour, 1 cup of packed brown sugar, two teaspoons of salt. Pour crumb over apples evenly and bake at 325 for about an hour or until the highest pieces of crumb start to brown.
I must admit all of the recipes and the amounts that I have stated above are approximate because I am too damn lazy to pull out measuring cups so cook at your own risk and adjust amounts as you see fit. Remember you are the boss in your own kitchen....not me. :)