Posts Tagged ‘Jerusalem cookbook’

Salade Niçoise

Salade Niçoise

It’s been a while since I’ve posted about menus, but of course in the meantime I seem to have continued, in collaboration with Next Doors, to feed my family and the “commune.” In case you, like I, are occasionally in need of a nudge to get out of a cooking rut, here is some inspiration for a delicious week of meals. Links to recipes are included whenever I can do so.

Monday: Braised & roasted chicken with vegetables, quinoa, and spinach salad.

I’m a fan of Mark Bittman’s recipes, often simple, usually delicious. For a juicy take on roast chicken, I use his “braised & roasted chicken with vegetables” which you can access if you are registered with the New York Times. It combines juiciness with crispy skin, vegetables and mushrooms. It goes swimmingly with multicolored quinoa. Use a simple salad of baby spinach, sliced red onions, avocado and cucumber for some freshness, zing, smoothness and crunch.

Tuesday: “20-minute lamb meatballs”, Ezogelin (Turkish red lentil and bulgur soup) and Greek salad.

In all honesty, the meatballs don’t take only 20 minutes, more like 30, but they’re fabulous, and do not involve frying (i.e. no spattering of grease for a 4 foot radius around the stovetop). The recipe is once again on the NYT site. The key is to form blobs (no need for perfect orbs) about 1.5-2 inches in diameter, and broil very close to the flame (3 inches or so) for just 5-6 minutes. A tahini/yoghurt dipping sauce (just tahini, yoghurt and lemon juice) adds some good tanginess. Serve alongside a hearty ezogelin corbasi (a Turkish red lentil and bulgar soup; great recipe for this and for many Turkish recipes in A Sultan’s Kitchen, by Ozcan Ozan, from his eponymous restaurant on State Street in Boston). Finish with a light, crunchy, lemony Greek salad, for which I provide the recipe in a previous post, along with some other summer meals.

Wednesday: Chicken with caramelized onion and cardamom rice, and baby spinach salad.

We recently purchased Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi. This book has received a lot of press lately, and I can see why. When I first sat down with it, I began to mark appealing recipes with sticky notes. I soon realized I was marking every single page. This chicken recipe came out superbly well, especially the rice part, and was a breeze to make. The baby spinach salad, which involved pita croutons with sumac (available at Penzey’s Spices) and pickled red onions (which can be prepared in 10 minutes) was fabulous.

Thursday: Home made wonton soup

Ahhh. Next Doors has spoiled me forever. Chewy noodles, home-made and savory wontons, still crisp bok choy, and dipping vinegar. Full recipe, with pictures, here.

Friday: Salade Niçoise

I’ve featured this before, here, with a recipe. No need for anything else, other than a a good piece of bread of a baguette-ish nature, and some unsalted butter.

Saturday: Grilled pork with noodles and herbs

Once again, a summer hit from Next Doors, often requested by their dinner guests.

 

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