Tuesday, July 17, 2012
Friday, July 13, 2012
Nothing Better then a Summer Salad
A while ago, Habibi and I were out with friends and I made a comment that I was looking for a good Middle Eastern cookbook for Americans, much like Julia Child's cookbooks. Although I have found some good ones, nothing mirrors "Mastering the Art of French Cooking". I must say I love the comment of our dear friend, "Perhaps you will be the Julia Child of Middle Eastern cooking.
I know our household eats far more salads in the summertime; however, the same old standard salad can get boring. Here is my recipe for the Middle Eastern bread salad (Fatoosh).
1-1/2 hearts of Romaine lettuce
5 radishes sliced
3-4 green onions
2 cucumbers
3 tomatoes cut into wedges
1/4 cup parsley
1/4 c fresh mint or 2 Tbsp dried
2 Tbsp. Sumac
2 Rounds of Pita bread crisp (see previous post)
Dressing
1 garlic clove crushed (optional)
1 tsp salt
1/4 tsp pepper
1/4 cup lemon juice
1/4 cup olive oil
Of course this recipe is a guide depending on the size of ingredients and your own personal preference. It's the lemon juice and sumac combination that makes this salad special.
TIP #1: Every week I juice enough lemons to fill an olive oil dispenser and keep in my fridge. This way I don't have to get my juicer out every time I want to make dressing or add fresh lemon juice to a dish.
TIP#2: As seen in the picture, wait to add the pita bread. If the pita is allowed to sit in the salad, it becomes mush.
Enjoy!
I know our household eats far more salads in the summertime; however, the same old standard salad can get boring. Here is my recipe for the Middle Eastern bread salad (Fatoosh).
1-1/2 hearts of Romaine lettuce5 radishes sliced
3-4 green onions
2 cucumbers
3 tomatoes cut into wedges
1/4 cup parsley
1/4 c fresh mint or 2 Tbsp dried
2 Tbsp. Sumac
2 Rounds of Pita bread crisp (see previous post)
Dressing
1 garlic clove crushed (optional)
1 tsp salt
1/4 tsp pepper
1/4 cup lemon juice
1/4 cup olive oil
Of course this recipe is a guide depending on the size of ingredients and your own personal preference. It's the lemon juice and sumac combination that makes this salad special.
TIP #1: Every week I juice enough lemons to fill an olive oil dispenser and keep in my fridge. This way I don't have to get my juicer out every time I want to make dressing or add fresh lemon juice to a dish.
TIP#2: As seen in the picture, wait to add the pita bread. If the pita is allowed to sit in the salad, it becomes mush.
Enjoy!
Thursday, July 12, 2012
Oh to Pinterest.... A Dollar Store Cookie Plate
How did I ever live life before Pinterest? I know some joke that it's just an electronic version of hoarding but I refuse to believe that I am one of those people. Where else can you find 100 different ways to make home cleaners, or 25 new ways to use a magic eraser? One of my most favorite ways to use Pinterest is to find neat crafts that I can do in my craft room (nothing that requires a power saw). After seeing a pin taking a simple dollar store plate and a porcelain pen; I had to try it.
I had the idea to cover my plate with quotes about food and what better inspiration than the beloved Julia Child. After writing all sorts of wonderful Julia Child quotes, I left my plate dry for 24 hours, then I baked my plate at 300 degrees F for 35 minutes.
Apologies for the unclear picture. Not only do I have a cookie plate, I also have a conversation piece.
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