Hummous with a Twist

This post is dedicated to my friend Bar, who taught me the secret to good hummous, and to Amy who kindly requested me to post it.

I first became acquainted with middle eastern dishes when I met my Israeli friend Bar, who among a rich plethora of vocational and travel pursuits, also trained at Cordon Bleu in London. When I asked what the secret to a good hummous was, he whispered, "Arab piss".  While I am sure he was joking, (at least I hope he was), what I have learned most from Bar over the years is how cooking can be a metaphor for life; and that you should do it with great passion and intuition.

Soak overnight one cup of dried chickpeas or employ the faster method which is to bring the chickpeas to a boil, then let soak for an hour.

In a pressure cooker, bring the chickpeas and 1/2 tsp of oil to a boil. Cook at high pressure for approximately 15 minutes. Let cool and rinse.

In deep vessel add the following:

cooked chickpeas

juice of 1 whole lemon

1 small garlic clove minced

3 tbsp tahini

3 tbsp water

3 tbsp virgin olive oil

salt to taste

Using a Braun hand mixing wand, puree the ingredients until it's semi-smooth. If the mixture is too stiff add small amounts of water. You may also use a standard blender, but I have found the hand tool much easier for cleanup.

Set in a serving bowl and for a spicy twist, add a tablespoon of Patak's Madras Masala Paste. Pour virgin olive oil over the top and serve with pita chips or cut vegetables.

Moose Kebab

What do you get when you fuse wild, chemical-free, marsh grass-fed and lean Canadian moose with a traditional, Middle Eastern inspired dish?  You get yet another delicious "east meets west" food offering. 

As the old saying goes, "you are what you eat", and I am happy to state that I would rather be a wild beast than a tethered cow. We have been lucky enough over the years to largely bypass consumption of industry meat, which in my opinion is the product of unethical practices both in their treatment of animals, and by nature of the chemicals injected in their feed. 

My family lives in northern British Columbia and have made hunting and fishing a part of their lifestyle. When my brother brings down a lovely beast, I know that he gives thanks for its sacrifice to feed his family; and that his practices are both clean and humane. I have been the fortunate recipient of his skill and hard work.

If you aren't lucky enough to receive wild ground moose, there are many sellers of organic Bison in Western Canada. 

To prepare this delicious dish you will need the following ingredients:

1 lb of lean ground moose (or bison)

2 tbsp of ghee (oil if you prefer)

1 large onion finely chopped

2 tbsp ginger garlic paste (I make my own)

1 cup of whole oats (not quick)

2 green chilies chopped

1 bunch of fresh mint finely chopped

1 tsp ground cumin

1 tsp garam masala

1/2 tsp red chili powder

1 tsp paprika

1 free range egg

*(you can substitute masalas for 2 tbsp of Shan Seekh Kabab masala mix; available in import food stores)

Add enough boiling water to oatmeal to soak and set aside. In a pan saute onions in ghee on low heat until lightly browned, (about 10 minutes). Add ginger garlic paste and chopped green chilies and saute for another three minutes. To this add remaining masalas and about 4 tbsp of water to form a paste. Once the paste reduces, add the oatmeal and continue to saute until reduced to a thick brown paste. 

In a mixing bowl add the meat, chopped fresh mint, salt, egg and onion masala paste. Combine ingredients until well blended and refrigerate for an hour.

Preheat oven to 425 F. Form the meat mixture onto bamboo skewers, approximately 1 inch thick. Bake for 10 to 15 minutes, checking to ensure the center is cooked but do not let them dry out.

Remove from heat, dress with yogurt sauce* and serve hot with tabouleh or roasted potatoes.

Yogurt sauce combine:

1 cup of plain yogurt or dahi

juice of 1 lemon

1 tbsp of zaatar mixed spice (available in import stores)

1/4 tsp salt

Tabouleh

One of my favourite salads is a traditional Middle Eastern dish called Tabouleh. This dish made primarily with bulgur wheat, tomatoes, fresh parsley and mint, is rich in vitamins and fibre. In fact, did you know that parsley has three times as much vitamin C as oranges? What's more exciting is that it's mid-November and I am still picking fresh parsley from the garden. This year my parsley has endured the dead heat of summer and the winter snow. I have even transplanted some to pots and kept in an area sheltered from the wind; expecting that it will last until the first deep freeze. 

To make your own homemade tabouleh first take one cup of course-ground bulgur wheat and add two cups of boiling water and a tablespoon of olive oil. Stir well and let stand covered until the bulgur soaks up all the water. Keep refrigerated until ready to use.

Combine the following ingredients:

Soaked bulgur wheat

1 large bunch of fresh washed parsley chopped

4-5 sprigs of fresh mint chopped

3 tomatoes cubed

1 cup of cucumber cubed (optional)

1/2 small red onion chopped fine (optional)

1 clove of garlic minced

the juice of 1 large lemon

3/4 tablespoons of olive oil

salt to taste

Stir well until all the flavours are blended. Eat alone or with kebabs.

As an excellent and savory addition, add 1 tablespoon of zaatar. This mixed spice can be found at some delis or import shops. The first time I tasted it was when my friend Bar brought me a jar of it from Israel. He called it "holy spice",  and I only recently found it in my local import food store.

 The last of this year's fresh tomatoes

 Still picking parsley in November! 

Parsley will keep in pots until the deep freeze

Quinoa Ambrosia Salad

Dinner parties are the highlight of my busy schedule. There is something completely satisfying about breaking bread with good friends, savouring fine wines and engaging conversations. Most of all I enjoy creating dishes that are not only delicious to taste, but are delectable to the visual and olfactory sensibilities. Good food is sensual. Now what kind of music would accompany such a dish? Please comment if you have any ideas.

To make this slightly sweet and fragrant dish first pre-cook 1 1/2 cups of quinoa. Set aside to cool.

Meanwhile, finely chop the following:

1 red bell pepper

1 ambrosia apple (or variety of choice)

Wash and remove stems of one bunch of cilantro (set aside half)

Peel and remove seeds from 1/2 a pomegranate

Ribbon two medium carrots

If in season, select naturtium flowers for garnish

Once the quinoa has cooled add the chopped pepper, apple, half the cilantro leaf, 1/2 tsp of cinnamon, 1/2 tsp red chili powder, 1/4 tsp allspice or garam masala, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp sesame oil and stir well until all the flavours are well blended.

Turn this medley onto a bed of ribboned carrots and garnish with pomegranate seeds and nasturtium flowers. Can be enjoyed as is or apply my favourite homemade cilantro and honey vinaigrette. (See below)

Clare and Kevin pause from their highly animated conversation to lubricate

Rowdy dinner guests on the occasion of Margo's birthday

Cilantro and Honey Vinaigrette

Combine the following ingredients:

1/2 bunch of finely chopped cilantro

1 tbsp honey

1/2 cup of fruit yogurt

1/8 tsp sesame oil

3-4 tbsp balsamic vinegar

1 tsp light soy

1 small clove of garlic minced

2 tbsp olive oil optional* (or thin with 2 tbsp of fruit juice)

Combine and shake well. Keeps in the refrigerator for up to two

weeks.

Pav Bhaji

One of my fondest memories was traveling by motorcycle to the cave temples and hill stations in the Maharashtrian state of India. India is famous for her delectable "road foods" and one of my favourites is Pav Bhaji. "Pav" simply refers to a small bun or bread and "Bhaji" is the Marathi word for a vegetable dish. This spicy snack is made of garden fresh vegetables stewed in spices, topped with butter, chopped red onion and coriander leaf and accompanied by buttery Pav.

In a saucepan, chop 4-5 cups of the following vegetables:

Potato, cauliflower, green pepper, carrots and tomato. Cover with water and bring to a boil. Reduce heat and let the vegetables simmer covered until soft. Add 1 cup of shelled or frozen peas and cook for 3-5 minutes. Reserve 1/2 cup of the excess water, drain the rest and  mash vegetables with potato masher. 

To a medium heat pan add 2-3 tbsp of ghee or vegetable oil and
1 small onion chopped. Stir until lightly browned and then add the following:

1 tsp garlic paste
1 thumb of finely chopped ginger
1-2 green chilies chopped

 Stir until aromas are released, then add prepared Pav Bhaji Masala *(see below). Fry until oil begins to separate then add the 1/2 cup of reserved cooking liquid. Stir until a good paste forms and add the mashed vegetables. Combine all materials well. Add salt to taste. 


Serve on top of buttered Pav and garnish with butter, chopped red onion and coriander leaf.

*Pav Bhaji Masala

2 tbsps coriander seeds
1 tbsp cumin seeds

2 black cardamom pods
3 pods green cardamom seeds removed
2 red chilies
1 tbsp amchur ( dry raw mango ) powder
6 cloves
1"piece of cinnamon
2 star anise
1 tsp fennel seeds
1 tsp ginger powder

1/2 tbsp turmeric powder

pinch of asafoetida

Slowly dry roast the listed ingredients in a pan until aromas are released,  then grind in a spice grinder. 

Add 1 tbsp of garam masala for final grind.

Chunky Chipotle Corn Salsa

When I hear the word 'salsa', visions of sexy Latin dance and rhythms make a party in my head. If a breakfast quesadilla or fajita could break into hand clapping and toe tapping, it might be with the aid of some saucy sauce. I have created a variation on the old standard to make a spicy, chipotle and corn salsa. It might just bring a little hip-shake to your morning eggs.

To make 'Chunky Chipotle Corn Salsa' chop the following ingredients in nice large chunks and add to a large steel vessel:

3-4 lbs tomatoes or 8 cups chopped

2-3 green peppers or 3-4 cups chopped

2 large white onions chopped or 5 cups

4 cups of corn

8 cloves of garlic chopped

6 jalapeno peppers seeded and chopped

Add the following and bring slowly to a boil:

2 tsps ground cumin

1/3 cup of white vinegar

1/3-1/2 can of chipotle peppers chopped

1 whole can of crushed tomatoes 796 mL

3 tbsp brown sugar

3 tbsp of kosher salt

Cook until tomatoes soften and gently boil for approximately
10 minutes. Add 2 tbsp of corn starch to a cup of warm water
and add to entire mixture. This helps to set the salsa and prevent
it from being too runny.

Remove from heat and add:
1 bunch of cilantro chopped

juice of one lime

Ladle into sterilized jars. Process for 10 minutes. Be sure that all the jars have sealed. Any jars that haven't sealed can be stored in the refrigerator for up to one month.

Bitchin' Kitchen Highlights

Kitchen expeditions are way more fun with friends. 

Larkin.....the apple seed

Drew and Shauna

Larkin, Rena and Shauna

Someone's thumb might have ended up in this batch

Mediterranean Palate

Spanish vino tinto, bocconcini salad and thin crust pizza with fresh figs and prosciutto

"Sharing food with another human being is an intimate act that should not be indulged in lightly." MFK Fisher   

The other night we broke bread with our friends Carolina, Francisco and Paloma, who shared with us; among many delights, a pizza topped with fresh sliced figs and thinly shaved prosciutto. Wow! The taste was so unique and mouthwatering. They had gleaned the combination from their friends and we enjoyed it so much  that we decided to serve the same thing, (with some variation) the next evening with our dinner guests. While visiting my friend Rosa in Barcelona, I came to love those countless epicurean creations called "tapas". Coupled with a good bottle of wine, I am perfectly satisfied with the casualness of Mediterranean inspired finger foods and lite eats.
 
We dressed a thin multi-grain crust with the following:
1 small can of pizza sauce
fresh pesto
kalamata olives
chopped, cooked spinach
grated mozzarella and smoked provolone
fresh, thinly sliced figs
shaved prosciutto
Bake at 350 fahrenheit until cheese is melted and crust is lightly browned

thin multigrain pizza crust dressed in the freshest quality ingredients

Bocconcini salad, fresh figs and grapes

Good food is better shared with good friends. Pat (left) and Rosa (right) enjoy wine and tapas on the garden patio