The party with too many dishes (oops:)
Ok well tonight we had our friends over. You know those great friends that are more family than friends, these were those people. It is the last night of summer. Tomorrow starts school (ominous music plays) so, we planned on an early night Everyone was responsible and left by seven (much to my sadness but thankful for the the good night's sleep I hope I will still get;). We wanted to do appetizers mostly with some drinks, but the angel (or demon) of overkill swept in and led us down the path of madness that began with too many things we wanted to serve, peaked with the grocery full of people shopping for tomorrow's first day of school lunches, and waned with us cooking while chatting with our friends when we should have been done. The menu: Israeli Hummus With Paprika And Whole Chickpeas Recipe, Bahn Mi (My way, so called because I combined a couple of recipes I found when looking for one and because I use the Publix Spanish roasted pork rather than making my own roast), Halloumi With Chilli, Zucchini “meatballs” , and last nights dinner, Summer Squash Pizza With Goat Cheese And Walnuts, was made again.* All of it really seemed like more when we were making it. The wrench in the monkey works was the Zucchini "Meatballs". They were tasty but, as a new recipe, they really threw off our timing:/, oh and because I didn't thoroughly read the recipe beforehand, I didn't see that page one could have been made hours in advance. A fact my husband loves to point out! Grrrr.) I believe all were well received. Everyone seemed to enjoy everything. (I know if I served these awesome people shoes in tar they would be polite but I believe them none the less) I took no pictures because I had no time and because the people were more important. The recipes will follow though, and then I will retire to dream about my alarm NOT going off at 6AM, only to be sad when it does.
Bahn Mi
1/2 c Water
1/4 c White Vinegar
1/4 c Sugar
1/2 c Carrot,Shredded
1/2 c Daikon Radish,Shredded
2 Baguette,Small
1/2 lb Pork,Thinly Sliced And
-Warmed (up To 3/4lb)
1 Jalapeno,Thinly Sliced
1 bn Cilantro,Washed
Mayonnaise
Salt
Bring the water, vinegar and sugar to a boil. Let liquid cool.
Season shredded veggies with salt, mix in the liquid and let sit at
room temp. for 30 minutes. Refrigerate up to over night.
Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes
open lengthwise, and slather the insides with mayonnaise. Arrange the
baguettes on a baking sheet and bake until hot and crusty about 5
minutes. Put the sliced pork on the bread. top with the slaw, sliced
jalapeno and many sprigs of the cilantro.
Halloumi With Chilli
2 T Fresh Red Chillies,Chopped
2 T Extra Virgin Olive Oil
18 oz Halloumi,Sliced 1/4" Thick
1/4 Lemon,Juiced
mix the chopped chilli with the olive oil and a pinch of salt and
garlic powder
let sit while grilling the cheese
heat a non stick pan over medium low heat
grill cheese on each side until brown (about 2 minutes) no oil
place cheese slices on a plate and drizzle the oil and chillies over
the top
sprinkle with the lemon juice
Israeli Hummus With Paprika And Whole Chickpeas Recipe
1/2 lb dried chickpeas
1 T baking soda
7 large garlic cloves,unpeeled
1/2 c extra-virgin olive oil
1/4 t ground cumin,plus more for
-garnish
1/2 c tahini,at room temperature
-(see Note)
1/4 c plus 1 tablespoon fresh
-lemon juice
Salt
Paprika,for garnish
1/4 c chopped parsley
Pita bread,for serving
[Note: Tahini has a tendency to separate, so be sure to stir the
sesame paste thoroughly before measuring. . Notes The ungarnished
hummus and cooked chickpeas can be refrigerated separately for up to
2 days. Make Ahead ]
1.In a medium bowl, cover the dried chickpeas with 2 inches of water
and stir in the baking soda. Refrigerate the chickpeas overnight. Drain
the chickpeas and rinse them under cold water.
2.In a medium saucepan, cover the chickpeas with 2 inches of fresh
water. Add the garlic cloves and bring to a boil. Simmer over
moderately low heat until the chickpeas are tender, about 40 minutes.
Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons
of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic
cloves.
3.In a food processor, puree the chickpeas with 1/2 cup of the reserved
cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add
the cumin along with 1/4 cup each of the tahini and lemon juice and
process until creamy. Season the hummus with salt and transfer to a
serving bowl.
4.Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4
cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon
of lemon juice and garlic clove and puree.
5.Using a ladle, make an indent in the center of the hummus. Spoon in
the tahini-lemon mixture. Sprinkle the hummus with the cumin and
paprika. Garnish with the reserved whole chickpeas and the parsley,
and serve with pita bread.
Zucchini “meatballs”
For the "meatballs""
3 medium-sized zucchini
-(about 1 to 1¼
-pounds)
1/2 t salt
About 1 fresh hot green
-chili,minced
3 T finely minced onion
1/2 t peeled and very finely
-grated fresh
-ginger
2 T finely minced Chinese
-parsley
1/3 c chickpea flour
Vegetable oil for deep
-frying
For the sauce
5 T vegetable oil from deep
-frying
2 medium-sized onions,peeled
-and very finely minced
1/4 t ground turmeric
1/16 t cayenne pepper
1 t ground cumin seeds
2 t ground coriander seeds
1/2 lb tomatoes (about 2 tomatoes)
-peeled and finely minced
1 c heavy cream
1/2 t garam masala
1/2 t ground roasted cumin seeds
1/4 to 1/3 teaspoon salt
[Note: An exquisitely elegant dish, it consists of tender ]
Wash, trim, and grate the zucchini. Put it into a bowl and sprinkle it
with the ½ teaspoon salt. Set it aside for half an hour.
Squeeze as much liquid as possible out of the zucchini by pressing
handfuls of it between your two palms. Save this zucchini liquid for
the sauce.
Dry off the bowl and put the zucchini back in it.
Add the minced chili (you may want to use more than 1 chili, depending
on your taste), the 3 tablespoons minced onion, the grated ginger, and
the Chinese parsley.
Sift the chickpea flour over this vegetable mixture. Mix well and form
16 neat balls.
In a skillet, wok, or other utensil for deep frying, heat about 1½
inches of oil over a medium flame (a wok should have 1½ inches at its
center).
When hot, put in 5 to 6 of the balls, or as many as the utensil will
hold easily in one layer.
Fry for about l½ minutes, or until the balls turn a rich, reddish-brown
color. Turn the balls every now and then as they fry.
Remove them with a slotted spoon when they are done and leave to drain
on a plate lined with paper towels. Do all the meatballs this way.
To make the sauce, remove 5 tablespoons of the oil used in deep frying
and put this in a 10-inch skillet or saute pan. Heat the oil over a
medium flame. When hot, put in the minced onions. Stir and fry for 7 to
8 minutes or until the onions begin to turn brown at the edges.
Take the pan off the fire for a couple of seconds and add the turmeric,
cayenne, ground cumin, and ground coriander. Stir once and put the pan
back on the fire.
Stir for another 5 seconds and then add the minced tomatoes. Stir and
fry on medium heat for 5 minutes. Add the zucchini juice. (You need 1
cup; if you have less, add some water.) Bring to a boil.
Cover, lower heat and let the sauce simmer gently for 15 minutes. (This
much of the recipe may be prepared several hours ahead of time.)
Add the cream, garam masala, ground roasted cumin, and the ¼ to 1/3
teaspoon salt. Mix well, bring to a simmer and cook for 1 minute.
Now put in the meatballs. Spoon the sauce over them. Cover, and simmer
very gently for 6 to 7 minutes. Spoon the sauce over the meatballs a
few times during this cooking period.
These meatballs turn very soft when cooked in the sauce, so handle them
gently and serve immediately.
1981 Madhur Jaffrey
(*not including last night's recipe since its already in here.)
In addition to what we served, we had an amazing orzo pasta salad with toasted hazelnuts, squash, herbs and lemon zest, and a Brie bruchetta with a peach salsa. We had two more dishes planned for tonight that we never got to. (We could have had like 20 more people with those dishes and still have had leftovers. I am too full of food and wine to bitch about my husband giving me grief for planning on too much. Good night all and think of me in my misery at 6:00 AM tomorrow.
Bahn Mi
1/2 c Water
1/4 c White Vinegar
1/4 c Sugar
1/2 c Carrot,Shredded
1/2 c Daikon Radish,Shredded
2 Baguette,Small
1/2 lb Pork,Thinly Sliced And
-Warmed (up To 3/4lb)
1 Jalapeno,Thinly Sliced
1 bn Cilantro,Washed
Mayonnaise
Salt
Bring the water, vinegar and sugar to a boil. Let liquid cool.
Season shredded veggies with salt, mix in the liquid and let sit at
room temp. for 30 minutes. Refrigerate up to over night.
Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes
open lengthwise, and slather the insides with mayonnaise. Arrange the
baguettes on a baking sheet and bake until hot and crusty about 5
minutes. Put the sliced pork on the bread. top with the slaw, sliced
jalapeno and many sprigs of the cilantro.
Halloumi With Chilli
2 T Fresh Red Chillies,Chopped
2 T Extra Virgin Olive Oil
18 oz Halloumi,Sliced 1/4" Thick
1/4 Lemon,Juiced
mix the chopped chilli with the olive oil and a pinch of salt and
garlic powder
let sit while grilling the cheese
heat a non stick pan over medium low heat
grill cheese on each side until brown (about 2 minutes) no oil
place cheese slices on a plate and drizzle the oil and chillies over
the top
sprinkle with the lemon juice
Israeli Hummus With Paprika And Whole Chickpeas Recipe
1/2 lb dried chickpeas
1 T baking soda
7 large garlic cloves,unpeeled
1/2 c extra-virgin olive oil
1/4 t ground cumin,plus more for
-garnish
1/2 c tahini,at room temperature
-(see Note)
1/4 c plus 1 tablespoon fresh
-lemon juice
Salt
Paprika,for garnish
1/4 c chopped parsley
Pita bread,for serving
[Note: Tahini has a tendency to separate, so be sure to stir the
sesame paste thoroughly before measuring. . Notes The ungarnished
hummus and cooked chickpeas can be refrigerated separately for up to
2 days. Make Ahead ]
1.In a medium bowl, cover the dried chickpeas with 2 inches of water
and stir in the baking soda. Refrigerate the chickpeas overnight. Drain
the chickpeas and rinse them under cold water.
2.In a medium saucepan, cover the chickpeas with 2 inches of fresh
water. Add the garlic cloves and bring to a boil. Simmer over
moderately low heat until the chickpeas are tender, about 40 minutes.
Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons
of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic
cloves.
3.In a food processor, puree the chickpeas with 1/2 cup of the reserved
cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add
the cumin along with 1/4 cup each of the tahini and lemon juice and
process until creamy. Season the hummus with salt and transfer to a
serving bowl.
4.Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4
cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon
of lemon juice and garlic clove and puree.
5.Using a ladle, make an indent in the center of the hummus. Spoon in
the tahini-lemon mixture. Sprinkle the hummus with the cumin and
paprika. Garnish with the reserved whole chickpeas and the parsley,
and serve with pita bread.
Zucchini “meatballs”
For the "meatballs""
3 medium-sized zucchini
-(about 1 to 1¼
-pounds)
1/2 t salt
About 1 fresh hot green
-chili,minced
3 T finely minced onion
1/2 t peeled and very finely
-grated fresh
-ginger
2 T finely minced Chinese
-parsley
1/3 c chickpea flour
Vegetable oil for deep
-frying
For the sauce
5 T vegetable oil from deep
-frying
2 medium-sized onions,peeled
-and very finely minced
1/4 t ground turmeric
1/16 t cayenne pepper
1 t ground cumin seeds
2 t ground coriander seeds
1/2 lb tomatoes (about 2 tomatoes)
-peeled and finely minced
1 c heavy cream
1/2 t garam masala
1/2 t ground roasted cumin seeds
1/4 to 1/3 teaspoon salt
[Note: An exquisitely elegant dish, it consists of tender ]
Wash, trim, and grate the zucchini. Put it into a bowl and sprinkle it
with the ½ teaspoon salt. Set it aside for half an hour.
Squeeze as much liquid as possible out of the zucchini by pressing
handfuls of it between your two palms. Save this zucchini liquid for
the sauce.
Dry off the bowl and put the zucchini back in it.
Add the minced chili (you may want to use more than 1 chili, depending
on your taste), the 3 tablespoons minced onion, the grated ginger, and
the Chinese parsley.
Sift the chickpea flour over this vegetable mixture. Mix well and form
16 neat balls.
In a skillet, wok, or other utensil for deep frying, heat about 1½
inches of oil over a medium flame (a wok should have 1½ inches at its
center).
When hot, put in 5 to 6 of the balls, or as many as the utensil will
hold easily in one layer.
Fry for about l½ minutes, or until the balls turn a rich, reddish-brown
color. Turn the balls every now and then as they fry.
Remove them with a slotted spoon when they are done and leave to drain
on a plate lined with paper towels. Do all the meatballs this way.
To make the sauce, remove 5 tablespoons of the oil used in deep frying
and put this in a 10-inch skillet or saute pan. Heat the oil over a
medium flame. When hot, put in the minced onions. Stir and fry for 7 to
8 minutes or until the onions begin to turn brown at the edges.
Take the pan off the fire for a couple of seconds and add the turmeric,
cayenne, ground cumin, and ground coriander. Stir once and put the pan
back on the fire.
Stir for another 5 seconds and then add the minced tomatoes. Stir and
fry on medium heat for 5 minutes. Add the zucchini juice. (You need 1
cup; if you have less, add some water.) Bring to a boil.
Cover, lower heat and let the sauce simmer gently for 15 minutes. (This
much of the recipe may be prepared several hours ahead of time.)
Add the cream, garam masala, ground roasted cumin, and the ¼ to 1/3
teaspoon salt. Mix well, bring to a simmer and cook for 1 minute.
Now put in the meatballs. Spoon the sauce over them. Cover, and simmer
very gently for 6 to 7 minutes. Spoon the sauce over the meatballs a
few times during this cooking period.
These meatballs turn very soft when cooked in the sauce, so handle them
gently and serve immediately.
1981 Madhur Jaffrey
(*not including last night's recipe since its already in here.)
In addition to what we served, we had an amazing orzo pasta salad with toasted hazelnuts, squash, herbs and lemon zest, and a Brie bruchetta with a peach salsa. We had two more dishes planned for tonight that we never got to. (We could have had like 20 more people with those dishes and still have had leftovers. I am too full of food and wine to bitch about my husband giving me grief for planning on too much. Good night all and think of me in my misery at 6:00 AM tomorrow.
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