Fatoosh, a Middle Eastern Salad

Hi everyone.  I know I've taken a few weeks off from writing.  I had good reasons to.  We spent some quality time with our kids and grandkids.  

Please don't feel neglected.  Below the pictures is a recipe from my cookbook, Kosher Salt and Exotic Spices.  It's a great summer salad.  

Enjoy!

Middle Eastern Salad, Fatoosh (D)

This is a wonderful salad that makes a flavorful first course.

Makes 4 servings

2 pita breads, cut into eighths and toasted

3 Roma tomatoes, chopped

1 English cucumber, chopped

1 cup chopped radishes

3 scallions, chopped

1 medium red onion chopped

1 cup coarsely chopped mint leaves

2 cups coarsely chopped flat leaf parsley, leaves only

1/2 cup chopped green pepper

3 cups chopped romaine leaves

3 cloves garlic, finely minced

1/2 cup lemon juice

1/2 teaspoon dried mint

1/2 cup olive oil

1/2 teaspoon ground sumac

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 cup feta cheese broken into pieces

Mix the garlic, salt, oil, dried mint, lemon juice and sumac together and set aside.

In a large bowl, place the tomatoes, cucumber, radishes, scallions, red onion, mint leaves, parsley, green pepper and romaine and toss gently to mix.

Break up the toasted pita and add to the salad mixture.

Pour the dressing over the salad and toss well.  Garnish with the feta cheese and serve.

Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes

I love summer.  Fresh vegetables right from the farm.  Lots of corn and many ways to use it.
Last night, I used two ears of corn for a wonderfully cool, refreshing salad.
Hope you enjoy it as much as we did.

Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes

Makes 8 servings

A wonderful, raw salad perfect for hot summer nights.  

Kernels from 2 large ears of corn

2 kirby cucumbers, cubed

16 cherry tomatoes, quartered

1/2 cup cubed red bell pepper

1/2 cup cubed orange bell pepper

1 bunch radishes, cubed

4 scallions, sliced 1/4”

1/4 cup finely chopped red onion

1/4 teaspoon cayenne pepper

1/4 teaspoon smokey paprika

2 tablespoons chopped fresh cilantro

Zest of 1 lime

Juice of 1 lime

Salt to taste

In a large bowl, combine all the ingredients.  Mix gently to blend well.

Place in the refrigerator for at least one hour to allow flavors to meld.

Enjoy!

As a variation, we added some cubed, leftover steak to the salad for a wonderful, no cooking salad.  Perfect for a hot summer night.

Sharyn J Rosler  copyright July, 2012

Orecchiette with Escarole, Beans and Italian Veal Sausage

I love escarole and beans.  I also love pasta.
My kosher butcher carries veal, beef and turkey sausage in all styles.  For this recipe I used a sweet, Italian veal sausage.  It's a simple recipe, perfect for a simple dinner with a simply dressed green salad.
If you don't keep kosher, by all means, use a traditional Italian sweet or hot sausage.


Orecchiette with Escarole, Beans and Italian Veal Sausage

Makes 6 to 8 servings

1 pound orecchiette pasta, cooked al dente
1 tablespoon olive oil
1/2 cup chopped onion
6 cloves garlic, thinly sliced
1/2 pound sweet, Italian veal sausage, sliced (If you prefer, use a hot, Italian sausage.)
1/2 teaspoon dried oregano
1 cup chicken stock
1 head of escarole, cut into pieces, about 8 cups
1- 12 ounce can cannelini beans, drained and rinsed well
1/4 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Heat the oil in a large skillet.  Add the onion and saute until soft, about 5 minutes.  Add the garlic and saute for about one minute.  Add the salt and pepper to taste.  Add the sausage and saute until cooked through, about 8 minutes.  Add the chicken stock and beans to the pan, then add the escarole and cook until wilted.
Finally, add the red pepper flakes and the orecchiette.  Gently toss until well combined.
Serve with a crusty Italian bread.

B'tayavon!

Watermelon and tomato salad

The weather has been so hot lately, that I keep trying to find new, cool foods.
What's cooler to eat than watermelon!  I paired it with tomatoes and a few other ingredients.  Went great with grilled chicken and corn.

Watermelon and Tomato Salad


6 cups cubed watermelon
1 pint grape tomatoes, sliced in half
1/4 cup finely chopped red onion
2 tablespoons chopped, fresh cilantro

Dressing:
1/4 cup freshly squeezed lime juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons honey or agave nectar
1 tablespoon grape seed or olive oil

Place the watermelon, tomatoes, onion, and cilantro in a large bowl.
In a small bowl, mix together the lime juice, kosher salt, pepper, honey.  Slowly whisk in the oil.  Pour over the watermelon and tomato mixture.  Toss to mix well.  Cover with plastic wrap and place in the refrigerator for at least one hour and as much as 24 hours (the longer the better, since the flavors get a chance to meld.)
Serve cold and enjoy!

My Kosher Salt: Strawberries, Strawberries

My Kosher Salt: Strawberries, Strawberries

Strawberries, Strawberries

It's strawberry season.  Local strawberries abound at farm stands, farmers markets, groceries, and pick your own farms.  What to do with the seasons bounty?
I have always made preserves.  Not jellies with pectin added, just plain preserves.  Then I discovered drying strawberries in the oven to preserve them.  What fun!  Here's how I do both.

Strawberry Preserves


4 cups strawberries
2 cups sugar
1 vanilla bean, scraped

In a 4 quart saucepan, place the strawberries and the sugar.  Mash the strawberries slightly, leaving most whole.  Add the vanilla bean seeds and the vanilla bean.
Over medium heat, cook until the sugar has melted and there is liquid.  Raise the heat to medium high and boil for 15 minutes.  Remove the vanilla pod.
Pour the preserves into sterilized canning jars and seal with sterilized lids.  Let cool and seal.  Place in the refrigerator.  The preserves will keep refrigerated for 6 months.

To sterilize jars:  Wash jars with warm soapy water and rinse well.  Place on a baking sheet in a 250 degree oven and let heat for 30 minutes.  Take the lids and place in a saucepan and boil for 15 minutes.

Dried Strawberries


1 quart strawberries.


Preheat the oven to 200 degrees.
Line a baking pan with parchment paper.

Thinly slice the strawberries and place in a single layer on the baking pan.  Place in the oven and bake for 10 to 12 hours.  Allow to cool.  Make sure they are crisp and place in an air tight container.  They will keep for up to 3 months.  If they are not crisp, they will go bad.  If they are not crisp when you take them out of the oven, let them stand for 24 hours until dry.

Enjoy!

Some news, restaurant reviews and a recipe

As many of you may know, due to circumstances beyond my control, I will not be doing any demos at Chef Central in the near future.  I am very sorry to disappoint all of you who normally come to my demos.  Hopefully, I will be teaching again in the near future and will keep you all informed.

 Bucatini with Raisins and Slivered Almonds

Escarole Sauteed with Garlic

Any way,  my DH and I went to one of our favorite restaurants, Nicola's in Totowa, NJ.  They have lots of thing to eat if you are ingredient kosher, especially some of the freshest fish around and some great pastas.  I had a wonderful pasta, Bucatini with cauliflower, raisins and slivered almonds.  It is one of the best pastas I have had in a long time.  Marvin had fish and although his fish came with sides, we shared an order of escarole sauteed with garlic.  Absolutely delicious.

Another great place for fish, although it's usually limited to salmon and sole, however, he will be selling halibut in the next week or two.  Brigantine Seafood in Hawthorne, NJ.  It's a restaurant and a fish store.  Only sells and cooks what he can buy fresh that morning.  Worth a try.

I did promise you a recipe, here's one that is perfect for this time of year.  Enjoy!

Zesty Cole Slaw

1/4 cup sugar

1/3 cup ketchup

1/2 cup apple cider vinegar

1 teaspoon celery salt, or to taste

1 teaspoon ground black pepper, or to taste

1 tablespoon chopped, fresh thyme leaves

1/2 to 1 teaspoon hot sauce, or to taste, optional

1 large head white cabbage, shredded

2 to 3 carrots, grated

In a medium bowl, mix together the sugar, ketchup, vinegar, celery salt, pepper, thyme leaves, and hot sauce until well combined.

Place the cabbage and carrots in a large bowl.  Pour the ketchup/vinegar mixture over the cabbage and carrots and toss to mix well.  Place in the refrigerator for at least one hour to allow the flavors to marry.

Serve cold with your favorite meats or fish, hot from the grill.

Will keep in the refrigerator for three days.

Enjoy!

Stay tuned, more to come in the next week or so.