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

Moroccan Carrot Salad

Reader Kochava Amar, from Tel Aviv, emailed us the following recipe and photo; it’s her family’s favorite salad, she writes.

Serves 4

Ingredients

• 1 pound carrots, peeled
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• 1 tablespoon salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried crushed red chilli flakes
• 1 cup sugar
• 3 tablespoons chopped cilantro or parsley plus a few leaves to garnish
• Freshly squeezed juice of 1 orange
• 4 tablespoons of freshly squeezed lemon juice
• 1/4 teaspoon ground cloves

Directions

1. Using a hand grater or food processor (fitted with a grater blade), grate the carrots and turn into a large bowl.
2. Heat 2 tablespoons of the oil in a small skillet over medium heat, add the garlic and fry for two minutes, or until the garlic starts to color. Add the salt, cumin, chilli flakes and sugar; stir to blend. Remove from heat and let it cool slightly.
3. Stir in the remaining oil, chopped cilantro, orange juice, lemon juice, and ground cloves. Pour over the carrots and toss well.
4. Cover and refrigerate for 4 hours or overnight, Spoon into a serving bowl and garnish with some cilantro leaves.

For those who prefer it less spicy, you may skip the chilli flakes. Try it, your family will love it.

[I tried this last evening, and found it delightful. CS]

Enjoy!

Kochava Amar

Insalata Caprese

This classic Neapolitan dish is truly a celebration of summer. Easy to prepare and made from simple ingredients it is, however, only as good as the quality of its components.

The tomatoes must be sweet and juicy; the basil should be fresh and very aromatic, the pepper freshly ground.

Serves 6

Ingredients

• 1 lb fresh mozzarella cheese, sliced 1/4 inch thick
• 4 large vine-ripened tomatoes, sliced 1/4 inch thick
• 1 cup fresh basil leaves
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons drained capers
• 1/4 cup extra virgin olive oil

Directions

In a bowl alternate the layers of tomato, mozzarella, and basil leaves. Sprinkle with the capers, season with sea salt and pepper.

Coincidentally, the salad sports the red, green and white colors of the Italian flag. Simple, refreshing and delicious, this salad is a feast to the eyes, the nose and the palate; it is a true paean to the joy of any occasion!

Enjoy, gentle reader, enjoy!

CS

Salade Niçoise

Summer is a time when most us prefer lighter, refreshing foods. While salad are great and delicious any time of the year, they acquire added significance during summers. Frankly, most of us prefer to stay away from long cooking and the heat it generates.

We’ve done a few salad recipes on this pages, but now we bring you an easy and delicious old favorite:

Yields: 2 servings

Ingredients

Salad

• 1 large handful of haricots verts (thin French green beans)
• 1 small head romaine lettuce, torn
• 2 hard-boiled eggs, peeled
• 4 medium tomatoes, peeled and quartered
• 6 preserved artichokes hearts, drained and quatered
• 6 salted anchovies, rinsed
• 12 black olives,
• 2 tablespoons chopped fresh parsley

Dressing

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 small cloves garlic, peeled and crushed
• 1/2 cup extra-virgin olive oil
• Salt
• freshly ground black pepper

Directions

1. Cook the beans briefly in salted water until tender crisp.
2. Meanwhile, put torn lettuce in a shallow bowl and arrange eggs, vegetables, anchovies, and olives on top.Sprinkle with parsley.
3. Whisk the vinegar, mustard and garlic, then slowly drizzle in the olive  oil. Season toast, pour over the salad, and serve with crusty bread.

Enjoy, gentle reader, enjoy!

CS

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Egg salad

Sesame Seared-Tuna with Mango Jicama Salad

Sesame Seared-Tuna with Mango Jicama Salad

[Ari White, whom we interviewed on our internet radio show this past Wednesday, has graciously allowed us to re-post one of his incredibly delicious recipes. It first appeared on May 22, 2011 on Gourmet Kosher Cooking

Ingredients

• 1 pound Ahi Tuna – sushi grade
• 1/4 cup white sesame seeds
• Canola oil for searing
• 2 large ripe mangoes, peeled, seeded and diced
• 1 medium jicama, peeled and diced
• 1/2 lime juiced
• Salt and pepper to taste

Directions

1. Combine the mango, jicama and lime juice in a bowl; season with salt & pepper to taste.
2. Pat your tuna dry and then cut the loin into 2-inch x 2-inch square segments the length of the loin (or shorter based on your pan size) for appetizer-size portions, or larger for entree portions. Season with salt and pepper and then roll the tuna in white sesame seeds coating as much of the loin as is possible.
   (Chef Andy’s note***Then wrap the tuna loins tightly in plastic wrap and freeze 3 hours – 3 weeks in advance*** When cooking only one loin this may not be entirely necessary, but when producing in mass as we do it regularly; this trick guarantees that every single loin stays perfectly pink and beautiful in the center while allowing for a flawless crust to develop on the outside… it’s idiot proof.)
3. Heat your pan (we love cast iron skillets, but a non-stick will work as well) for a few minutes until scorching hot. Drizzle oil in the pan and sear each side for 30-45 seconds; then set aside. We like the center raw, not rare, raw which requires only the best sushi grade tuna available. (At this point you can either slice and serve your tuna, or wrap it up tightly where it will hold in a fridge for up to 36 hours. When ready to serve, slice the tuna against the grain and present over the mango & jicama salad.
4. Garnish with a smoked garlic aioli (or a spicy mayonnaise) and top with  cilantro.

by Chef Andy Blackman and Ari White, Gemstone Catering

Enjoy, gentle reader, enjoy!