Pita Chips

 Source - King Arthur Flour

Ingredients

Dough:

1 3/4 cups (206g) White Whole Wheat Flour or White Flour
1 1/2 cups (180g) Bread Flour
1 1/2 teaspoons (9g) salt
1 1/2 teaspoons instant yeast
1 1/4 cups (283g) water, lukewarm
2 tablespoons (25g) vegetable oil

Topping:

1/2 cup (99g) olive oil
1 tablespoon flaky sea salt

Method

Mix and knead the dough ingredients together to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

Preheat the oven to 450°F, with a pizza stone or heavy baking sheet on the bottom rack.

Gently deflate the dough, and divide it into 8 pieces.

Shape each into a ball, cover, and let rest for 10 minutes.

Working with two pieces of dough at a time, roll each into a 6" circle. Transfer them to the hot stone.

Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

Repeat with the remaining pieces of dough.

Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

Brush rounds with oil, and sprinkle with salt (or other toppings of your choice - feel free to get creative with spices).

Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

Bake the chips in a preheated 375°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

Remove the chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Roasted Eggplant with Ricotta and Mint

Roasted Eggplant with Ricotta and Mint

Source

This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

If  you prefer to avoid eggplant, substitute pitas or flatbreads brushed with olive oil and grilled. Dollop the salad/salsa on top.

Ingredients

1 to 2 tablespoons plus 4 teaspoons olive oil

1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices

2 ounces (1/2 cup) chopped or crumbled ricotta salata (or feta)

2 tablespoons capers, drained (can substitute green or black olives)

1/3 cup finely diced red onion

3 seeded, diced medium tomatoes (1 1/2 cups)

3 tablespoons minced fresh mint leaves

2 teaspoon red wine vinegar

Freshly ground black pepper.

Method

Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]

Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.

When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

Mediteranean Food, C and C's August 3rd

We will be eating food from all around the Mediterranean and enjoying the company of F & L on Friday August 3rd.

To Drink:
Rose Water and Cardamom Iced Tea

Appetizer:
Grilled Flatbreads with Tunisian salsa

Main Course:
Spicy Tomato, Pepper, Cucumber, Mint and Parsley Salad 
Mediterranean Couscous and Lentil Salad 
Grilled Chicken and Fennel Kabobs with Tzatziki Sauce 
OR
Oil Poached Halibut with Tomatoes and Fennel

Dessert:
Cherry Tart

Grilled Chicken and Fennel Kabobs with Tzatziki Sauce, C & C

Grilled Chicken and Fennel Kabobs with Tzatziki Sauce

For the kebabs:
4 lb. boneless skinless chicken breasts, cut into cubes
4 bulbs fennel, top and bottom trimmed, then quartered
2 red onion, cut into large pieces
2 tbsp. coarse salt
2 tbsp. freshly ground black pepper
2 tbsp. dried oregano
4 tbsp. olive oil
4 tbsp. lemon juice
16 kebab skewers

For the Tzatziki:
14 oz. Greek Yogurt (for example Fage 2%)
2 Kirby (or pickling) cucumber
4 cloves garlic
2 tsp. lemon juice
2 tsp. salt

Begin by making your kebabs. Skewer the chicken and alternate with pieces of fennel and red onion. Once your kebabs are all skewered, sprinkle them with the salt, pepper and oregano evenly on all sides, then drizzle with the olive oil and lemon juice on all sides.

Preheat your grill to medium-high. Once it’s nice and hot, place your kebabs on the grill so that they are parallel to the front of the grill. Cook them for 5 minutes on all four sides, or until the chicken is cooked through and deep grill lines have formed. Remove to a plate.

Either before you cook the kebabs, or while they’re grilling, make the Tzatziki. Grate the cucumber with a box grater or food processor, then place the shredded cucumber in a paper towel or cheesecloth. Twist the ends of the paper towel together, then squeeze any liquid out of the cucumber.
Using a mortar and pestle or food processor, mash the garlic into a paste. Stir together the yogurt, cucumbers, garlic, lemon juice and salt.

Serve the kebabs with a big dollop of tzatziki.

Mediterranean Couscous and Lentil Salad, J & K

Mediterranean Couscous and Lentil Salad
From Gourmet

This salad serves 6, I would consider making 1.5 for our group.

Ingredients:
1 cup lentilles du Puy* (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
1/4 pound feta, crumbled (about 1 cup)

*available at specialty foods shops and some supermarkets

Method:
 In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.

In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.

 In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients and season with salt and pepper.

Spicy Tomato, Pepper, Cucumber, Mint and Parsley Salad, T & J

Turkish spicy tomato, pepper, cucumber, Mint and Parsley Salad 
This recipe is from a book called Mediterranean Hot and Spicy 

This salad serves 4, I would consider doubling it for our dinner


Ingredients
Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)

Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Pinch of sumac (optional)

Method:
Salad:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.

Dressing:
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

Grilled Flatbread with Tunisian salsa - Z & K

Z & K will make this appetizer and extra flatbreads to eat with our meal

 These recipes are from Bon Appetit
Grilled Flatbreads
Ingredients:
1 1/4 ounce envelope active dry yeast
1 tablespoon olive oil plus more for brushing
5 cups (or more) all-purpose flour
1 tablespoon kosher salt plus more for seasoning
1 tablespoon (about) Tabil Spice Blend (See Below)
Freshly ground black pepper

Method:
Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute.

Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.

Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

 Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.

Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1–1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.

 Tabil Spice Blend
Ingredients:
3 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon caraway seeds
1/2 tablespoon crushed red pepper flakes

Method:
Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill.
DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Tunisian Vegetable Salsa
Ingredients
4 large unpeeled garlic cloves
4 plum tomatoes (about 12 ounces total)
2 small whole unpeeled onions (1/2 pound total)
2 large red bell peppers
1 large poblano chile
1 Japanese eggplant (about 5 ounces)
1/4 cup extra-virgin olive oil
 Fresh lemon juice, kosher salt, and freshly ground black pepper

Ingredient info: Dark-green poblano chiles are available at better supermarkets and at specialty foods stores.

Method:
Prepare a grill to medium-high heat. thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions. Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes. Peel, seed, and coarsely chop peppers and chile. Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Pulse all vegetables in a food processor, along with oil, until puréed to desired consistency. transfer to a large bowl. season to taste with lemon juice, salt, and pepper.

Cherry Tart, F & L

Cherry Tart

The recipe didn't say it, but I think this would be great served with a dollop of whipped cream or vanilla ice cream.

Cherry Tart (Maltese):

Crust:
2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg

Filling:
1 cup cherry preserves
1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup unsalted natural pistachios, chopped

Glaze:
1 large egg
2 tablespoons whole milk
2 tablespoons sugar

Method:
For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)

For filling:
Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

For glaze:
Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)

Oil Poached Halibut with Tomatoes and Fennel, C & C

Oil Poached Halibut with Tomatoes and Fennel
Here is an article I found on buying Halibut that includes some substitutes: http://www.bonappetit.com/tipstools/ingredients/2008/04/halibut

This recipe is from Gourmet and serves 8-12

8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)

Method:
Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.

While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.

Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.

Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

Cooks' note: Vegetables and fish can be cooked 1 day ahead. Remove from oil to cool, then chill in oil, covered. Reheat to warm over low heat, 10 to 15 minutes, before removing from oil.