Archive for September 18th, 2017

18
Sep
17

Dinner at Lévana’s


Last week Monday the 11th, early evening, the incomparable Lévana hosted Chef Sara Black (see here and here), Irving Schild (see here and here and many more), and yours truly, at her home for a dinner consisting of two superb dishes.

We had a Herb Cauliflower Salad and a Lamb Soup with Mushroom and Tomato.

One of my food phobias has always been cauliflower, had I known this dish contained cauliflower I might never have tasted it… BUT… this isn’t the first time Lévana has gotten me to eat and love stuff I would never have touched normally!

Lévana  has graciously allowed us to re-post both recipes from her blog:

Herb Cauliflower Salad Recipe

Herb Cauliflower Salad

Ingredients

  • 1 small head cauliflower, hard cores removed, cut in chunks
  • 1/2 cup mint leaves, packed,
  • 1 bunch flat parsley
  • 6-8 cilantro, tough stems removed (skip if you don’t like cilantro, or use dill)
  • Optional: a handful shredded carrots, sliced radishes, shredded cabbage, shredded kale leaves
  • 6 scallions, sliced thin
  • juice of 2 lemons
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 1 tablespoon cumin

Instructions

In a food processor, using the pulse button, coarsely grind the cauliflower with the metal S blade. Transfer to a bowl.

With the same S blade, grind the mint, parsley and cilantro medium-fine. Transfer to the same bowl.

Add all remaining ingredients, and mix thoroughly.

Makes about 6 cups. Keep refrigerated. Keeps well in the refrigerator several days.

One of my food phobias has always been cauliflower, had I known this dish contained cauliflower I might never have tasted it… BUT… this isn’t the first time Lévana has gotten me to eat and love stuff I would never have touched normally!

Lamb Soup with Mushroom and Tomato

Lamb Soup with Mushroom and Tomato

Ingredients

  • 4-5 lamb shanks
  • 3 dozen tiny baby potatoes
  • 2 red onions, sliced
  • a dozen plum tomatoes, diced
  • 2 pounds portobello mushrooms, diced
  • 1 dozen dried apricots, diced
  • 1/3 cup olive oil
  • 1 bottle dry red wine
  • 2 good pinches saffron
  • 1 tablespoon turmeric
  • 3 tablespoons Herbes de Provence
  • 1 tablespoon sea salt
  • 2 good pinches black pepper

Instructions

Mix all ingredients in a large crockpot (mine is 8 quarts). Plug the pot, and leave it on low for 8-10 hours. So, if you plug it in the morning, a delicious dinner is waiting for you at home, with heavenly aromas wafting all over the house.

Taste the lamb soup before serving. Adjust consistency and seasonings

This soup is a full meal in a bowl, deliciously filling, just spicy enough for the ashkenazy palate without overdoing it (thanks to the Herbes de Provence), with the subtle hay-like notes of saffron. We washed all down with down with a 2016 Golan Heights Winery Mount Hermon Red. With fruit notes of berries and cherries, along with nuances of Mediterranean herbs, chocolate and orange zest, it was a perfect pairing for a superb meal, but… I expected nothing less from Lévana!

A great meal, with great company and great conversation.

CS




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