by Krista | Jun 30, 2010 | Compatriot Wednesday
It was so good to be back with my cooking group this week. To see their dear faces, hear their crazy stories, and join in with everyone jolly and bustling in the kitchen whipping up delectable Mediterranean fare.
With glasses of red wine at hand, we churned out one dish after another. Darren made creamy regular hummus and roasted red pepper hummus, now known collectively as “The Best Hummus In The Whole World.” NOTE: This must be said with great exuberance and enthusiasm, preferably with arms flung wide.
Selwyn made a sprightly tapenade that went beautifully with the hummus.
I made white bean crostini: white beans pureed with garlic, onion, rosemary and olive oil topped with sea salt and spread on blue cheese jalapeno bread rubbed with garlic.
Jenny made one of the best Greek salads I’ve ever had! Filled with all the usual red onion, cucumber, tomato and feta, she worked her magic and added dill and who knows what all to make it special.
Toby made his own witches brew couscous adding a little of this and a little of that until he had a savory, spiced dish that was a perfect foil for the main entree.
Jon had slow-cooked a leg of lamb in all manner of deliciousness for 12 hours. The result was a heavenly scented, cut-with-your-finger-tender meat that we piled on Deb’s gluten-free pitas and topped with Jon’s cool tzatziki.
We ended things with Don’s amazing and killer Lemon Drop Martinis, perfectly sour with a sugared rim. Twas a grand evening. 🙂
Jenny’s Cucumber and Feta Salad
(Adapted from David Lebovitz’s blog and Joanne Weir’s From Tapas to Meze)
Ingredients
1 large cucumber, peeled, seeded and diced into pea-sized pieces
coarse salt
8 ounces feta cheese
1/4 cup olive oil
2-3 tablespoons freshly-squeezed lemon juice
1 tablespoon water
freshly ground black pepper
1 small red onion, peeled and finely-diced
1 tablespoon (each) chopped fresh mint, parsley and fresh dill
Directions:
- Put cucumber in bowl, mix with bit of salt, and let drain 30 minutes to an hour, shaking the colander from time to time.
- Crumble the feta into a bowl and smoosh with olive oil, lemon juice, water, and a bit of black pepper.
- Fold in cucumbers, onions, and herbs. Taste for seasonings and serve.
Krista’s White Bean Crostini
Ingredients:
1 bag white beans, cooked or 2 cans
4 cloves garlic, minced
1/4 onion, grated
1-2 sprigs fresh rosemary, chopped
salt and pepper
olive oil
One baguette, sliced thinly
2 cloves garlic, halved
Directions:
- Add beans and cooking liquid to pan with garlic, onion, and rosemary. Bring to boil and simmer for ten minutes.
- Drain and cool.
- Place in food processor and add 1/4 or more olive oil, plus salt and pepper to taste. Whir until smooth.
- Toast baguette slices and rub with garlic. Top with bean spread and sprinkle with sea salt.
Jon’s Leg of Lamb
Place Boneless Leg of Lamb into crock pot.
Add in a handful of fresh mint leaves, a heaping teaspoon of Oregano, a couple pinches of sea salt, and fresh ground pepper.
Pour approximately 1 cup of Balsamic Vinegar into pot.
Chop 1 onion and add to pot.
Fill with water to just cover meat.
Directions:
Let it marinade overnight, then cook whilst at work the next day.
Jon’s Tzaziki
1 cup greek yogurt
1 cup sour cream
4 tbs olive oil
2 cloves garlic, minced
1 tsp dill
pinch of salt and pepper
2 cucumbers, peeled and finely diced
1 tbs white balsamic vinegar
Directions:
- Combine yogurt and sour cream in one dish, and all the other ingredients in another. Stir each, combine, and chill for two hours.
by Krista | Jun 29, 2010 | Spring
Storm clouds loomed threateningly above Mostar, Bosnia and winds whipped flags and awnings as we walked cobbled streets towards Stari Most, an ancient bridge destroyed during the Bosnian conflict in the 90’s and rebuilt.
Before it was sent crashing into the Neretva River, Stari Most had stood for 427 years. Nearly from the beginning, the bridge was irresistible to divers who wanted to show their bravery by plummeting into the frigid river below. The first recorded jump was in 1664, and in 1968 a formal diving competition was formed and held every summer until war made it impossible. Diving has resumed at Stari Most, and I hope it will continue for another 427 years.
As we approached Stari Most, we passed this intriguing gentleman who hollered warnings about the end of the world as he strode through Old Town Mostar. He made quite the dramatic figure all in white, his gray hair flying in the wind as he shouted.
The stones were slick under my sandals and I held on tight to the railing as we walked up the steep incline to the other side.
I loved looking at the city from Stari Most. The rumble of thunder, black clouds and strange sunlight made for a gripping vista.
We lingered awhile until suddenly the sunlight disappeared, the heavens opened and raindrops the size of large grapes pelted us with fury. Dry streets were rivers in minutes and we laughed in disbelief as water streamed off us, utterly drenching hair and clothes before we could find shelter. We splashed our way to the van, not even attempting to avoid puddles, and arrived soaked, dripping and laughing like mad.
It would’ve been the perfect night for Bosnian Spinach Pie. Similar to Greek Spanikopita, this phyllo pie features olive oil instead of butter, and a mixture of cheddar and feta cheeses. It also has a topping of sour cream and milk that keeps the pastry soft instead of brittle. It’s my new favorite thing.
This is my contribution to Wanderfood Wednesday hosted by the lovely Beth.
Bosnian Spinach Pie
Ingredients:
1 package thawed phyllo pastry sheet
2 bags washed fresh spinach
2 medium eggs
1/3 cup sour cream
1 cup feta cheese, crumbled
1 cup shredded sharp cheddar cheese
olive oil
1 1/2 teaspoons salt
1/2 cup milk
1/2 cup sour cream
Directions:
- Preheat oven to 350 degrees F
- Wash and drain spinach. Chop and place in large bowl. Sprinkle with salt and toss until incorporated.
- Let spinach rest for 10-20 minutes.
- Squeeze excess water from spinach and transfer to glass bowl.
- Add eggs, sourcream, feta and cheddar. Mix well. Set aside.
- Grease 9″ by 13″ pan with olive oil. Lay one sheet in bottom (won’t fit exactly, but just press one layer) brush
- with olive oil. Fold over excess dough and brush with olive oil. Repeat with 3-4 sheets.
- Add third of filling and spread over oiled phyllo.
- Top with sheet of phyllo and brush with olive oil. Repeat with three sheets.
- Add next third of filling, three more sheets of phyllo, remainder of filling, and top with final 2-3 layers of phyllo,
- each layer brushed with olive oil.
- Place in oven and bake 45 minutes.
- Combine milk and sour cream. When timer goes off, pour over pie and bake another 15 minutes.
by Krista | Jun 28, 2010 | Bootstrap Monday
Good morning, dear ones!
I’m happily writing you today from an astonishingly tidy house. It was the scene of much mayhem this weekend as I decided the time had come to rearrange everything and make my apartment more conducive to hospitality and creativity. As you can imagine, such a venture resulted in utter disarray and chaos before order was restored, but it was worth it!!
Mums came over and helped me with the heavy bits and we got it set up just right. Then I parked myself among the stacks of papers, piles of boxes and mounds of who-knows-what-all to have a think. I’ve been stressed and overwhelmed lately, and it was time to settle down, be still, and work out a plan.
Gorgeous flowers on Mum’s table.
It was so good for me. Taking those hours to think through my life, goals, hopes, frustrations, talents, weaknesses, knowledge, ignorance, fears, bravery. I still have some things to sort through, I think I always will, but today I feel purposeful instead of harried, focused rather than distracted, peaceful not flustered.
I have a plan, it’s a good plan, and, as a dear friend always tells me, “if you change your mind tomorrow, that will be good too.” Yes it will. 🙂
I did a lot of cooking this weekend, some complicated, new recipes and other simple, stand-by dishes like Chiffonade Lime Brussels Sprouts. I first made it several years ago when I was trying to incorporate more vegetarian dishes into my diet, and it quickly became a favorite.
I was used to eating Brussels Sprouts whole, so I thought this Chiffonade version would be an interesting change. Chiffonade refers to stacking leafy herbs or greens, rolling them tightly, then slicing the roll thinly into little strips. Since Brussels Sprouts are naturally tightly layered, it is quick work to cut them in half then into small strips. I love how some of the strips get caramelized in the butter and lime – mmm. It’s not a pretty dish, but is healthy, fortifying and tasty.
What is one thing you do to stay stress-free and organized, my friends?
This is my contribution to Chaya’s Meatless Mondays. Pop over and discover other vegetarian dishes.
Chiffonade Lime Brussels Sprouts
Ingredients:
2 cups Brussels Sprouts, trimmed and washed
3-4 Tbsp butter
2 limes, juiced
Salt and pepper
Directions:
- Cut each sprout in half, then cut in narrow strips.
- Melt butter in saucepan and add sprout strips. Sprinkle with salt and pepper.
- Cook, stirring often, until sprouts begin to brown. Stir in lime juice and remove from heat. Serve warm.
by Krista | Jun 25, 2010 | Fabulous Friday
The sun has set but it’s still light enough to see trees, meadow, and the white blossoms dappling the blackberry bushes. Summer has arrived at last bearing hot sunshine, cooling breezes and nights warm enough to leave the windows open. I love evening at my place, love how the darker it gets the quieter it gets until at last I go to bed with only the sound of the creek and the wind in the trees lulling me to sleep.
I don’t have any food to share with you today because in a moment of lunacy I made waaaay too many scones for my Narnian High Tea yesterday, and will be happily noshing on them for the next day or two. Admittedly, I am not fretting over the situation. Almond scones with whiskey cream, lime curd and blueberries?? Yes, please!!
Instead I will share a few pictures of things that delighted me today.
Unexpected roses from a kindly neighbor.
A sunny spot for napping.
My Grandmother’s old watering can.
A pretty little turquoise bowl that makes my heart flutter when the sun shines through it.
And dusk at my home sweet home.
What things are delighting you today?
I hope you have a smashingly fabulous weekend, dear ones. I’ll see you soon!
by Krista | Jun 24, 2010 | Literary Nibbles
It had been a trying night for Lucy and Susan. They had clung together in the darkness as their beloved Aslan surrendered himself to the White Witch at the Stone Table. Tears coursed down their cheeks and sobs choked their throats as they covered their eyes while the horde of hideous creatures joined the White Witch in torturing, humiliating, and killing the magnificent lion.
When the murderers left they crept to Aslan’s side, kissed his beloved face, stroked his beautiful fur and cried until there were no tears left.
All seemed utterly, hopelessly lost.
The night grew desperately cold, but still they lingered. They watched in horror as mice clambered over Aslan’s body then their eyes widened as they realized the tiny creatures were gnawing the ropes that bound him. The hours passed, the sky began to lighten, and as they got up to pace and get the blood flowing to their stiff limbs, an almighty crack startled them. The Stone Table was split down the middle and Aslan was gone.
They had just begun to grieve this new calamity when a great voice resounded behind them. There stood Aslan, his golden mane glowing in the light of the rising sun. The girls threw their arms around him and peppered him with kisses. Soon they were running around the hilltop, laughing and wrestling, rolling and chasing, until Aslan drew himself up, urged the girls to plug their ears, and let out a massive roar that bent the trees in its ferocity.
Then the girls clambered onto his great, strong back, tangled their fingers in his soft mane and held on for dear life as Aslan took them on a glorious ride threading forests, leaping streams, cavorting around waterfalls, running through meadows, over hills and valleys until at last they arrived at the dark, brooding castle of the White Witch.
Susan and Lucy watched in delight as Aslan breathed life into all the poor creatures who had been turned into stone. A merry reunion took place when dear Mr. Tumnus awakened from his stony slumber. But they had no time to linger, as soon as they were ready Aslan lead the crowd of giants and centaurs, unicorns and dwarfs to the great battlefield where true Narnians were fighting for their lives.
It was a horrendous battle. Stone figures dotted the scene and everywhere the clashing of swords mingled with cries of pain and triumph. The girls slid off Aslan’s back and he tore into the melee with a mighty roar and threw himself at the White Witch, crushing her beneath him. As the evil woman fell the battle turned and within moments it was finished.
It was a costly victory. Many lay dead or wounded, among them Edmund. In his brave attack on the White Witch he had been badly hurt and lay bleeding, gasping, his face a sickly green. Aslan reminded Lucy of her cordial and she administered healing drops to as many as she could. When she returned Edmund was healed, standing tall and strong again.
That night they slept where they were, utterly exhausted from the events of the day.
I love how the next morning they awoke to find food prepared for them by Aslan, a “fine high tea.” It makes me smile to think of him bustling about while they slept, make sure they rested soundly while he brewed tea, and filled platters with scones, sandwiches and cakes. I knew he loved them.
I had my own Narnian High Tea this week, accompanied by my dear friend Nicole. We sipped sweet orange tea and chatted comfortably while we ate salmon dill sandwiches on blue cheese pepper bread, mint cucumber sandwiches on wheat, and almond scones slathered with lime curd, topped with whiskey cream and sprinkled with fresh blueberries.
It truly was a fine tea.
Almond Scones
Ingredients:
2 cups whole wheat flour
1 Tbsp ground almonds
1 Tbsp sugar
1 tsp salt
4 tsp baking powder
1/2 cup butter-flavored shortening
2/3 cup coconut milk
1 egg
1 tsp vanilla
1 egg
1 Tbsp raw sugar
Directions:
- Preheat oven to 450 degrees F
- Combine first five ingredients, sift if necessary.
- Blend in shortening until mixture resembles coarse crumbs.
- Stir coconut milk, egg and vanilla together. Add to dry mixture and toss with fork until moistened.
- Lightly mix dough until it holds together.
- Pat into circle 1/2 inch thick. Cut into wedges.
- Beat second egg and brush on tops of scones. Sprinkle with raw sugar.
- Bake for 10-12 minutes until golden.
Whiskey Cream
Ingredients:
1 cup heavy cream
1 cup sour cream
1/4 cup Bailey’s or other Irish Cream Whiskey
1 Tbsp agave syrup
Directions:
- Combine all ingredients and blend until stiff but spreadable.
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