Sunday, June 25, 2006

A Mediterranean Shabbat Picnic

This Shabbat, I was going to make a southwestern picnic- turkey chili, cornbread, the whole deal. However- my plans were derailed when I happened to stop in Grand Central Market and found a beautiful package of yellow tomatoes, and two flats of baby artichokes. That, plus the rustic bread I picked up from Zaros, was enough to inspire me to make a Mediterranean-Basin-Themed Shabbos Meal.

Provencal Tomato Salad
Chop and de-seed red and yellow tomatoes. Add capers, salt, pepper, lemon juice, olive oil, and torn fresh basil leaves. Marinate in Fridge.

Steamed Baby Artichokes

Tunisian Tuna Salad
1 largish can white tuna, waterpacked- really it should be ventresca in olive oil, but we work with what we find in the bodega.
Added a bit of lite mayo, dijon mustard, a generous amount of chopped cilantro, a finely chopped green onion, two ribs of celery, a dab of harissa, lemon juice, and cumin. A hit, I tell you!

Syrian Potato-Egg Salad
Boiled 2 large and 1 small baking potato. Let cool overnight, peel, cube. Hard-boil 2 or 3 eggs. Peel, cube. Combine. Add salt, ground pepper, lemon juice, olive oil, granulated garlic, and cumin. Fresh chopped parsley would have been nice with this.

Pesto Cauliflower
Steam or boil some cauliflower. Make a loose pesto (I made mine with my stickblender) of basil leaves, a garlic clove, salt, oil, and a few pine nuts. Pour over the chunked cauliflower. Let marinate in the fridge. Garnish with a few pine nuts before serving.

Tuscan White Bean Soup
Soak a bit less than a bag of white beans overnight. Sautee an onion, a few garlic cloves, 2 celery ribs and 2 carrots with some rehydrated porcinis and some oil. When the vegetables are partly cooked, add some kind of crushed tomato product and then combine in crockpot with the beans. Add some salt, pepper, dried oregano, and granulated garlic. Let cook untill lunchtime.

Rustic bread- buy somewhere good. Dip in olive oil.

Dessert- soak a box of strawberries in a bit of vanilla, a splash of good scotch, and a shake of sugar. Marinate in fridge. Tear up and top with some mint leaves, serve over bryers vanilla ice cream along with assorted chocolates. Delicious.

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