Garlic Dip (Toum)

I don't mean to scare you away with this title! Toum is the Lebanese aioli that always accompanies shish taouk. I'm including the recipe for my friend and all those who want to try it out.

Ingredients:

1 head of garlic, peeled
1/4 cup mayonnaise (I use a light version)
1/2 cup vegetable oil
2 tbsp lemon, juice of
1/4 tsp salt

Method:

Place peeled garlic cloves and salt in a food processor. Puree until you get a smooth texture. Slowly pour in the oil in a steady stream until the mixture turns smooth and white. Mix in the mayo and lemon and adjust to taste.

Tips:

If you're worried about garlic breath after this meal, chew on a few sprigs of fresh parsley or a few leaves of mint. Some also recommend drinking hot mint tea. Scraping your tongue with a bit of toothpaste using a scraper can help eliminate bacteria or build-up.
All these can mask the garlic breath but nothing will make it disappear except avoiding eating garlic altogether.

Hope this helps!

Zesty Chicken Skewers (Shish Taouk)

Ahhh... this famous Lebanese chicken dish brings fond memories of Sunday BBQ with family!

Zesty, juicy and packed with flavors, "Shish Taouk" is ranked one of the best chicken skewers out there.
 

Serves 4

Ingredients:

4 boneless skinless chicken breasts, cubed

1-2 garlic cloves, peeled and crushed

1/4 cup corn/vegetable oil

1/2 lemon, juice of

1 tbsp paprika

1 tbsp red pepper paste (or tomato paste)

1/2 cup plain yogurt

1 tsp salt

2 tsps black pepper

Skewers

Method:

-Mix all ingredients in a glass (or non-reactive) bowl until chicken cubes are coated.

-Cover and refrigerate for 2-8 hrs or leave it to marinate overnight. A longer marination will tenderize the chicken and make it more flavorful.

-Thread chicken on skewers (5 cubes on each) and cook over a grill for 10-15 min (5-7 min on each side).

-Optional: Place remaining marinade in a sauce pan and boil for 5 min. Serve as a dipping sauce for the chicken.

If you want to serve them indoors,  cook them on a flat griddle. They'll get the grill marks you want and still taste delicious.

Enjoy this dish with pita bread, fattoush salad and garlic dip (optional).

 Tips:

-If using wood skewers, soak them in water for 1 min so they don't burn.
-Love grilled vegetables? Alternate between chicken and vegetables on skewers. Famous picks include mushrooms, pearl onions and bell peppers.

Happy Mother's Day!!! It's Spring time!

Yes, it's Mother's Day and the 1st day of spring in Lebanon and other neighboring countries!

An exotic bouquet of flowers, crafty greeting card, spa treatment..there are countless, special ways to honor motherhood...

Sometimes the simplest ways are the best...so how about celebrating the day with a sweet delight like  decadent chocolate sablés from your own kitchen?

 Let's get to the recipe. ;-)

Sablé au Chocolat... Replicating my mom's recipe.

Grab your friend, mom or child and let's have fun making one of my favorite desserts. We all deserve that sweet bite every once-in-a while... Ever since i was a child, i remember enjoying every bit of my mom's decadent sablés. They'd be gone in 24 hours.

Definition: Sablé is a classic French cookie originating in Normandy. The word sablé is French and stands for "sand". As the name implies, it has the sandy and similar texture of delicate shortbread cookies. As you can see, 2 layers of sablé can be made into a sandwich after spreading chocolate or jam filling.

Nutrition Tip: Enjoy desserts in moderation. As Marcus Tullius Cicero once said: “Never go to excess, but let moderation be your guide.”

Recipe:

Makes 35 cookies.

Ingredients:

2 cups white flour

1 cup unsweetened cocoa powder (good quality)

2 sticks unsalted butter softened

1/2 tsp baking powder

a pinch of salt

1/2 cup sugar

1 egg

1 tsp vanilla extract

2 cups semi-sweet chocolate chips (good quality)


Method:

Use the bowl of an electric mixer (or a hand mixer), beat butter until light and fluffy. Then add sugar, egg and vanilla extract and beat until blended.

In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the butter mixture gradually and beat just until a smooth dough forms. Do not over-mix the dough.

Transfer the dough on lightly floured work surface and knead it a few times to bring it together. Wrap it in plastic wrap and refrigerate for 1-2 hrs.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.

Roll out the dough until 1/4 inch or 1 cm thick and cut out the sables using a lightly floured 2 inch (5 cm) fluted cookie cutter.

Place them on the baking sheet and bake for 12-15 min. Then place them on a wire rack to cool completely before sandwiching them with the chocolate filling.

For the Chocolate Ganache:

Place semi-sweet chocolate chips in a bowl and microwave for about 1 min.

Roasted Eggplant Dip

If you like baba ghannouj, then you'll love this:

My mom's delicious Mediterranean take on eggplants.

Ingredients:

1 large eggplant cut into cubes
1/2 red bell pepper cut into cubes
1 medium onion sliced
2-3 garlic cloves
2-3 tbsps balsamic vinegar
Black pepper
Salt

Method:

Preheat oven to 400 F.
Spread eggplant, bell pepper, onion and garlic on a non-stick baking sheet. Add 2 tablespoons of olive oil and season with black pepper and salt.
Roast vegetables for 30-4o min or until tender. Use a fork to mash them and create a chunky dip. Mix in the balsamic vinegar to give it some tanginess and serve with pita chips or warm bread.

Note: This healthy dish is served as a delicious appetizer for lunch or dinner and even as an afternoon snack.

Nutrition Facts: To start with, eggplants are a great choice for those watching their weight. A cup of eggplants (cubes) has only 20 calories.
They also contain a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1).

Shop Gourmet Style...

Thought i'd share a slice of good food shopping too...

I was wandering the streets of Mill Valley, CA last week and to my great fortune, i found myself standing in front of Tyler Florence's shop. I rushed inside like someone waiting to experience an unprecedented adventure and there HE....sorry IT was: A very elegant selection of "French copper cookware", " boutique Italian olive oils", "the finest antique chopping blocks, " local Marin County preserves" in addition to "the world's finest culinary tools, accessories, cook books and local artisan products..." If you love shopping gourmet products like me, you could spend hours exploring, reading (yes in its cozy food library), learning about new ingredients and using your creativity to incorporate them in future recipes.

The next time you happen to be in San Francisco, take a short road trip to Mill Valley. It has a very charming town center and cute boutique shops lining up the streets.

Oil with Style...

I've had it mixed up with scrambled eggs at a brasserie in NYC and just fell in love with the combination. Since then, i've been trying to find creative ways to incorporate it into other dishes. Ever tried it in a salad? Well, think of arugula salad dressed with balsamic vinegar, evoo (extra virgin olive oil), salt & pepper and very little truffle oil (1/2-1 tsp). Remember a little does go a looooonng way...
If you ever feel like adding a deep aroma and some class to your dish (whether meat, pasta, pizza or other) think of investing in this precious oil. Not only you will kick it up a notch but also benefit from the grapeseed oil the truffle is infused in.
Nutrition Fact: It contains linoleic acid, a polyunsaturated fatty acid that contributes to fighting heart disease and bad cholesterol.
Product Fact: La Tourangelle is specialized in the production of a wide variety of gourmet oils. Learn more at www.latourangelle.com

My take on Indian Eggplants

Ingredients:

10 Indian Eggplants

1 cup short grain rice

3 large tomatoes: 1 diced, 2 whole

1 onion (chopped)

1/2 red bell pepper (diced)

1/2 cup parsley (chopped)

1/4 cup mint (chopped)

1/4 cup lemon juice

1/2 cup olive oil

1 cup water

1 tsp salt

1/2 tsp black pepper

Method:

Stuffing: Place rice in a colander and rinse under running tap water (about 1 min). Combine rice, tomatoes (diced), bell peppers, parsley, mint, lemon juice, oil, salt & pepper in a bowl.

Hollow eggplants and stuff them with the rice mix.

Sauce:
Cut 2 whole tomatoes into large cubes and place them in a food processor until liquefied.
Transfer to a sauce pan and add stuffed eggplants and 1 cup of water.
Cook for 15-25 min on medium low heat.

Fattoush: A famous Levantine salad

Need a salad bursting with colors and flavor? That's fattoush, the famous, healthy and delicious Levantine pita bread salad. I personally add few drops of pomegranate molasses to my dressing, which makes a huge difference.

Ingredients:

-2 romaine hearts chopped

-2 small cucumbers (English or Persian) diced

-3 radishes diced

-2 medium vine tomatoes diced 

-1/2 cup chopped parsley leaves (no stems)

-1/4 cup chopped mint leaves (no stems)

-2-3 green onions sliced (white and green parts)

-1 loaf of pita bread (toasted)

Dressing:

-1/4 cup lemon juice

-1/2 tsp sumac

-1 tbsp pomegranate molasses

-1/2 cup olive oil

-1/2 tsp salt

-Pinch of freshly ground black pepper

Method:

Break the pita bread in small pieces, toss with some oil and spread them on a baking sheet. Toast in oven for 10-15 min at 375 F or until crispy golden brown.

Toss all ingredients in a salad bowl and serve.