FASCINATING FALAFEL

Chickpeas, aka Ceci or Garbanzo beans, are one of the earliest foods of the human diet. Falafel, its most popular preparation is vastly popular all over the Middle East. Besides being a wonderful meat replacement for vegetarians, falafel is just plain good groceries no matter how you use it; either as a delicious sandwich in pita bread or as a wonderful meatball substitute with tomato sauce.

Traditionally, falafel is made from ground-up, soaked, dry chickpeas. Falafel vendors selling this street food are ubiquitous in Egypt and Israel and plenty of other places nowadays. Even McDonalds, the hamburger chain, sells falafel in many places, where they are called “McFalafel”.

After cooking, the tasty falafel is put into pita bread with a cooling creamy sauce, or a tahini sauce. It is one very delicious sandwich.

Two things to ensure ease of preparation are:

1. Be sure to soak the dried beans, covered with plenty of water, for 20-24 hours.
2. Prior to shaping and cooking, thoroughly chill the falafel mixture for at least one hour.

Here is a traditional recipe I adapted from Tyler Florence.

http://www.foodnetwork.com/recipes/tyler-florence/falafel-recipe/index.html

FALAFEL                                                  serves 8

Ingredients:

2 cups (500ml) dried chickpeas, picked through and rinsed

1 (5ml) teaspoon baking powder          

1 small onion, coarsely chopped

3 garlic cloves, smashed

 1 tablespoon (15ml) powdered cumin

 ½ tablespoon (7ml) powdered coriander

 ¼ teaspoon (1ml) red pepper flakes or to taste

 ½ cup (125ml) of fresh parsley leaves, coarsely chopped

 ¼ cup (60ml) of fresh coriander leaves, coarsely chopped

 Salt and black pepper

Vegetable oil, for frying

8 warm pita breads cut in half.

Tahini sauce or a cucumber tzatziki sauce is real tasty

Shredded lettuce, sliced tomatoes, chopped cucumbers

Method:

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for between 20 to 24 hours. This soaking is important. Rinse and drain thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, with no whole chickpeas remaining.

Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and be sure to refrigerate for at least 30 minutes.

Pour 3-4 inches of oil in a deep fryer or deep heavy pot and heat to 375 degrees F (190C). If using the pot, a thermometer is very useful.

Roll all the falafel mixture into balls 1 ½ inches in diameter. Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the fritters are a crusty dark brown on all sides, turning as needed, about 4-5 minutes per batch. Remove the falafels and drain on a rack or platter lined with paper towels.

Open the pita bread halves carefully to make pockets and put 4 fried falafels into each. Drizzle with the sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tzatziki sauce:

2 cups (500ml) thick Greek-style yoghurt

2 cloves crushed garlic

½ (2ml) teaspoon salt

¼ (1ml) teaspoon ground black pepper

¼ (60ml) cup chopped fresh mint leaves or one tablespoon (15ml) dried

1 large cucumber - peeled, seeded and shredded

Combine all in a food processor and blend thoroughly. Let chill 30 minutes. If you choose to use this, prepare it just before you make the falafel.

Falafel is a very tasty food, and goes great in a pita pocket. Try it, you’ll like it.

A TASTY BREAKFAST SANDWICH

We go to help our granddaughter conduct a yard sale recently and stop at a supermarket for a few groceries. While there my BW spots a sale on pita bread and we buy some.

So yesterday she wants her breakfast and requests the oft asked for cheese eggs. I said “OK” and then she says “with mushrooms”. I’m almost out of the room but said “OK”. Approaching the kitchen I faintly hear her say “and tomatoes”. I holler back” OK”. I’m getting out the equipment and in a few moments she glides into the kitchen adroitly and asks for bacon with it. I said “OK”, and as she leaves the kitchen she deftly pivots and asks for a little chopped raw red onion on it and to have it in pita bread. I said “OK” as I got some more groceries from the icebox. I double checked the order with her and proceeded to prepare it.

She loves the delightfully pleasant aromatic sandwich and raves about the superb taste. I want to share this with you because if the Education Tipster likes it (with her discriminating taste), you probably will too.

Pita Breakfast Sandwich                     serves one

Ingredients

1 loaf of pita bread

2 eggs, beaten

2 slices bacon cooked crisply

½ cup sliced mushrooms

½ tomato diced

1 slice red onion, diced

½ cup shredded Asiago cheese

Salt and pepper to taste

Method

Cook the bacon, put a screen over the skillet and lay the pitas on it to gently warm them

While the bacon is crisping, shred the cheese and dice the tomato and onion. Put them in a bowl

Slice the mushrooms, add to the bowl and divide the pita bread into two halves

Open the pita halves like a taco shell

 In a warm skillet over medium heat, containing a little bacon fat, or butter, or light olive oil, put in the beaten eggs

Evenly distribute the cheese, tomato, mushrooms and crumbled bacon atop the eggs

Add salt and pepper

After a few moments you’ll see the eggs setting a little at the edges lift up some edges and let egg run underneath. Start scrambling the entire mixture until it is fully cooked.

Put half of the eggs into each pita half and top with the red onion.

It’s not an egg  Mac’muffin, it’s much better.

ZABAGLIONE SETS THE RIGHT TONE

After a nice meal, formal or casual, how about a wonderful light dessert that not only looks chic but tastes divine?  A traditional Italian dessert that is just as elegant as it is easy to make and vice versa. You probably already have the groceries in your cupboard to prepare this dessert.

Egg yolks and sugar, a little wine and you possess the makings for zabaglione (Za Ba Yoan).

 Right off the stove, you can put zabaglione on fresh fruit or over cake, ice cream or flaky pastry.  You could even serve it by itself in an attractive glass.

Zabaglione has a long history, dating back to 16^th century Florence, Italy during the time of the Medici’s. The original proto-zabaglione was a beverage such as ale or wine thickened with egg yolks. . Since the 1960's, restaurants in North American who serve large Italian populations usually serve Zabaglione  with strawberries, blueberries or peaches in a champagne saucer glass.

A modern zabaglione consists of egg yolks, sugar, a sweet wine like Marsala, and perhaps orange zest (or lemon zest) all whisked over low heat until beginning to thicken and then served up. This tasty treat is easy, elegant and a versatile finale to any meal.

Zabaglione dessert is popular in France where it is known as Sabayon and in Venezuela and Colombia (sabajon or sambayon). Argentina has a popular zabaglione flavoured ice cream in shops everywhere.

The finished Zabaglione can be served hot or cold. It can be used as is, as a sauce, or as the basis for other dishes such as a mousse. It is, however, most often served warm.

Zabaglione                             serves 4

Ingredients:

5 large egg yolks

¼ cup (60ml) sugar

½ cup (125ml) Marsala wine

¼ cup (60ml) dry white wine

I like to add a drop of vanilla extract

If you want to you can add these.

• 1 teaspoon of grated orange zest
• Pinch of ground cinnamon

Method:

Use a pan with a heavy bottom or use a double broiler

• Put the egg yolks in top of a double boiler (bain marie).  Beat this either with a hand-held electric or a manual rotary beater until it is a pale yellow colour and creamy.

• Install the double boiler top over but not touching simmering water on low heat.

• Slowly, beat in half of the Marsala wine into the egg yolks, and beat for one minute.

• Gradually beat in the rest of the Marsala and then the white wine and vanilla extract.

• Make sure that the flame is low, especially if not using double boiler.

• Continue cooking the custard over the simmering water, beating continually.

• Scrape down the sides of the pan often, until the blend is fluffy and thick enough to form soft mounds when dropped from the beaters. This takes about seven or eight minutes.

• Keep an eye on this so that you do not overcook.

• When you get those fluffy mounds, take the double boiler top off the bottom part.

• Whisk this custard for a short time.

• Transfer to individual serving bowls or glasses and serve immediately, perhaps with fruit. You can decorate it with whipped cream if you like, or shaved chocolate.

TAILGATING FOOD TACTICS

 What could be more exciting on an autumn Saturday afternoon than crisp clean weather, colourful foliage, college football, the conviviality between good friends, and special zesty tailgate party foods?  Maybe re-cataloguing your Rick Springfield record collection? Forget about it.When you pull into a stadium parking lot for a tailgate party, you can feel the excitement in the air, smell those lovely aromas and view the painted faces as fans all congregate, setting up their grills and getting their vittles ready.

About one- third of tailgaters don’t even watch the game, they just love the food and the camaraderie. Game day tailgating is like a picnic with intense excitement.

If you’re in charge of the food, remember that you want to enjoy yourself too and not be

chained to the tailgate.Therefore a simple plan is best. Bring some already prepared

favourites with the grillables. Keep it straightforward but don’t sacrifice taste. Do as

much prep work the day before as possible and on game day you can have a blast with

the other tailgaters.

 Food safety is imperative. Remember to keep cold foods cold and hot stuff hot. Make sure you transport your grill and your fuel safely. Set it up away from vehicles and your seating area and make sure the surface is level. Keep water or a fire extinguisher handy in case of emergencies. Don’t walk away from the grill, and remember to dispose of your charcoal safely.

In addition to the food, don’t forget the fixin’s; assorted condiments, disposable tableware, implements as well as paper towels and a couple of garbage bags. Don’t forget ice and beverages.

Here are a couple suggestions for your tailgating excursion:

 Chili

 Mac ‘n Cheese

Hot spicy meatballs and sauce for sandwiches or with toothpicks

Sausage and pepper sandwiches (http://pegasuslegend-whatscookin.blogspot.com/2011/07/upstate-ny-feast-style-sausage-and.html

Grilled chicken (http://gritsandgroceries.blogspot.com/2011/04/yakitori.html)

.Buffalo wings (http://gritsandgroceries.blogspot.com/2010/08/home-where-buffalo-wings-roam.html )

A favourite of mine for tailgating (or anytime) is: Jambalaya. This complex flavoured, delicious meal in a bowl will make your taste buds glad to be alive.Tailgate with this delectable dish and you might need security to help keep the hoardes of people, intoxicated from the aroma, from devouring the whole thing.

Jambalaya             serves 8-10

Ingredients:

3 tablespoons lard, bacon fat or vegetable oil

5 boneless, skinless chicken breasts cut into bite-size pieces

1 lb smoked sausage (such as Kielbasa) diced

1 lb ham, sliced and diced

2 tablespoons Creole seasoning; your choice or one I use: http://gritsandgroceries.blogspot.com/2011/04/etouffee-makes-me-say-hooray.html

3 cups chopped onions

2 cups chopped green bell pepper (capsicum)

1 cup chopped celery

3 tablespoons minced garlic

1 cup chopped tomatoes (canned is fine)

2 cups chicken stock or broth

1 15ounce can tomato puree

2 bay leaves

Dash of Worcestershire sauce

2 cups of raw rice

Method:

• Fry the meats in the fat for about 5 minutes. Stir in half of the seasoning.
• Add the vegetables and cook till soft.
• Add the remaining ingredients except seasoning and bring to the boil.
• Simmer for 20 minutes and taste for seasoning, adding remainder if desired.
• Taste rice, if not quite tender, cook a few more minutes, adding water if needed

Refrigerate until you get ready to go. Re-heat in oven or microwave and bring to the stadium already hot.  If you use a cast iron dutch oven, put it on the grill to keep hot.

This is a dish everyone loves and a great meaty side dish for grilled meat. You can adjust the seasoning and of course add hot sauce on each individual serving. I personally like dried crushed red pepper on a bowl of this great concoction.

You could add one pound of peeled and deveined shrimp after 10 minutes of simmering if you want to; just use a little more water or stock in this case.

No matter what foods you choose to use when tailgating, this exciting time of year makes them especially mouth-watering. Try this Jambalaya; even if you don’t like football you can still have a good time.

TURKEY HASH ON EARTH DAY

How much pride would you feel if you and your spouse were sitting in the living room and all of a sudden your child burst in like gangbusters holding a big award with a mile-wide smile on his or her face?

Well, that’s what happened to Shelby the squirrel’s parents in Kathy Stemke’s newest children’s book: “Trouble on Earth Day”. Shelby crashes through the front door waving her first prize ribbon for winning the Earth Day poster contest.  She shows her parents the big poster with the words Rethink, Reuse and Recycle on it. Soon the whole family gets involved with recycling household items.

Shelby hears a homeless bluebird crying in the forest and sets out to help him. The workmen had cut down the bird’s tree and nest. Can Shelby help his new friend and the Earth too?

This wonderful book makes possible a three way dialogue between parents, teachers and students about conserving the Earth’s natural resources; done in a simple to understand fun way.

Besides the whimsical tale featuring Shelby the squirrel, there is a big 22 page supplemental activity section featuring songs, recycling crafts, worksheets, games, and even compound word activities.

Teachers and home-schoolers everywhere will appreciate the vibrant discussions on trees, birds and recycling materials; facilitating the exposition of knowledge to children in a positive, caring manner.

Included in this delightfully interesting book is a history of Earth Day, which will reinforce the young scholars’ understanding of the value of environmental responsibility.

“Trouble on Earth Day” by Kathy Stemke is a fabulous tool for educators and parents, sure to instill superb solid values in young people.

Now what would Shelby’s favorite meal be? One food that always seems to get recycled, to the delight of all, is that big roasted turkey.

Recycled Turkey Hash                                                  serves 6

Adapted from Eating Well for a Healthy Heart Cookbook (2008)

Ingredients

·         2 medium sweet potatoes, peeled and cut into 1/2-inch pieces

·         1 medium apple, cored and cut into 1/2-inch pieces

·         1/2 cup reduced-fat sour cream

·         1 teaspoon lemon juice

·         1 tablespoon canola oil

·         1 medium onion, chopped

·         3 cups diced, cooked, skinless recycled turkey

·          1 ½ teaspoons dried thyme

·         ½ teaspoon powdered sage

·         1/2 teaspoon salt

·         Black pepper to taste

Method

• Cover sweet potatoes with salted water, bring to boil
• Lower flame and cook it for 3 minutes
• Add the apple and cook 2 minutes, check for tenderness
• If not tender, cook a little more, but avoid mushiness
• Put one cup of mixture into a large bowl and mash it
• Stir in the sour cream and lemon juice
• Add the remaining unmashed mixture and stir to combine, then set aside

• Heat the oil in a large skillet on medium flame
• Add the onion and cook, stirring until tender, 2-3 minutes
• Add the recycled poultry, thyme, sage, salt and pepper
• Cook, stirring as needed until heated through. Perhaps 2 minutes
• Check that nothing sticks, perhaps add a little more oil

• Add the reserved sweet potato mixture to the skillet, stirring thoroughly, then let sit
• Press down on the hash with a sturdy metal spatula
• Cook until the bottom has a browned crust, about 3 minutes
• Cut the hash into sections so as to flip the entire hash over
• Cook until that side is brown, about 3 more minutes

This fragrant delicious turkey hash is now ready to serve. Tuck in and enjoy it. Many folks like this for a breakfast meal with poached or fried eggs atop the hash.  But don’t worry about it, this hash is good anytime.          

Shelby’s mom says to save that turkey carcass, because you can make an excellent broth with it. This broth is great for soup, to boil rice in or cook soaked dried beans in. Shelby’s dad says this is a win-win deal, and don’t forget to put those peels and vegetable and fruit trimmings in your compost bin.

SHRIMP SCAMPI WITH LINGUINI

Scampi sounds Italian, and it is; it’s the plural of scampo, a type of Adriatic lobster-like shellfish.   

For generations, Italians have enjoyed the simple classic: gamberi alla casalinga (home-style shrimp), which is a straightforward combination of shrimp sautéed in olive oil with garlic, red pepper flakes, and lemon juice. Scampo was also prepared this way.

In North America, scampi refers to an Italian-American cooking technique for shrimp, using the gamberi alla casalinga concept plus butter and white wine.  Known as Shrimp Scampi, it is one sweet dish.

Shrimp Scampi                                            Serves 6

 

Ingredients:

1 lb (450Gms) Linguini plus salt for boiling
1 1/2 Lbs (750G) large shrimp, shelled and deveined

Salt & black pepper
4 Tbs butter

½ tablespoon olive oil
4 cloves garlic, peeled and finely chopped
½ cup dry white wine
Juice of 1/2 lemon
4 Tbs flat-leaf  parsley, finely chopped
1 Tbs grated lemon zest

Pinch of red pepper flakes

Method:

• Bring a big pot of water to boiling
• Add salt, the linguine and stir thoroughly
• Boil the linguine as package directs till al dente (slightly firm)
• Season the shrimp with salt and pepper

• Heat a large skillet hot, then add the oil and butter
• As the butter melts, add the shrimp evenly distributed
• Leave untouched for a minute
• Add the garlic and cook it one minute, watch that it doesn’t burn

• Turn the shrimp and cook them for two more minutes, adjust the flame if necessary
• Transfer the now pink shrimp to a bowl

• Put the skillet back on the flame and add the wine and lemon juice

• Boil the liquid 2 minutes to reduce the sauce
• Scrape the bottom to loosen any browned bits
• Stir in the parsley and the lemon zest
• Taste for seasoning and adjust accordingly

• When the linguine is finished cooking, drain it
• Dish out the linguine
• Divide the Scampi over the linguine, toss to combine and serve

If you choose to, you could accompany this luscious Scampi with a salad and crusty bread; which would be good to mop up the sauce.

You don’t have to rent a villa overlooking the Adriatic to enjoy this sensational shrimp preparation, make it soon and enjoy a taste of the Mediterranean.

SALMON WITH SUCCULENT GLAZE

It’s awfully hard to think of a healthier food than wild salmon.  There are people who eat this delicious fish every day, for the health of it. Besides the vitamins and minerals in salmon, this lovely fish also contains enormous concentrations of a beneficial, essential component, Omega-3 fatty acids.

These fatty acids are as precious as gold to the body since they do so much good.  They are the MVP of fats, providing excellent control of the body’s normal processes such as cell function, brain function and transfer of information between the body’s cells. These omega-3 acids abundantly found in wild salmon, are outstanding for fighting ever- present inflammation which would otherwise disrupt these functions.

Inflammation is part of our body’s first line of defense against bacteria and viruses, but in the long-run cause very serious problems. Heart disease, arthritis, pre-mature aging, osteoporosis and the list goes on and on; all are caused and/or aggravated by inflammation.

 Regarding the number one killer in the USA, heart disease - intake of omega-3 fat is well known to decrease the risk of cardiovascular problems like heart attack, stroke, arrhythmia as well as high blood pressure. As little as one wild salmon meal a week has been shown to increase cardiovascular benefits. Great, let’s make some.

The easiest and most healthful way to prepare wild salmon is to broil it. I usually broil it in a cast iron skillet.  I put a little olive oil to lightly coat the bottom. Then I put each fillet in the skillet to get a little oil on it and turn it over. Sprinkle on a little salt and pepper some chopped basil and parsley and a little lemon juice and broil for ten minutes without turning.  Some people enjoy it seasoned with jerk seasoning.  http://gritsandgroceries.blogspot.com/2011/04/jerk-chicken.html Salmon has a robust flavour, so you can season it to your choice. Chef Paul Prudhomme has a wonderful commercial product called Magic Salmon Seasoning which I sometimes use.

We usually put our broiled wild salmon fillets on a dressed salad, but you can put them over pasta or rice if you wish. Or try this special wild salmon dish, served on a plate with magnificent side dishes of steamed rice and green beans with almonds.

Salmon Fillet with Spicy Glaze            serves 4

Ingredients

¼ cup of honey

1 teaspoon of oriental 5-spice powder

2 teaspoons soy sauce

½ teaspoon oriental sesame oil

½ teaspoon chili paste (optional but I like it)

2 garlic cloves, minced

4 wild salmon fillets, each about 6 ounces (170gms)

Method

• Whisk the honey, 5-spice powder, soy sauce, sesame oil chili paste and minced garlic
• Place the salmon skin side down on a platter
• Pour the whisked ingredients over the fillets
• Turn the fillets and let marinate 15 minutes
• Put the fillets in a lightly oiled skillet or broiling pan.
• Brush on the whisked ingredients
• Broil ten minutes

There it is- a great tasting wild salmon .This sauce is so fine you could make extra and eat the salmon on steamed rice with the extra sauce.

In case you need a side dish, here is one I like, adapted from The Silver Palate Cookbook

Buttered Green Beans with Almonds

Ingredients                    serves 4

11/2 pounds (680gms) green beans

3 tablespoons melted unsalted butter

1 teaspoon of highest quality olive oil

½ teaspoon black pepper

¼ cup fresh parsley, finely chopped

1 cup sliced almonds

Method

• Blanch the green beans in boiling salted water, about 5 minutes
• Meanwhile, melt butter, add  olive oil, pepper and parsley and mix
• Drain beans and place in a warm bowl
• Sprinkle almonds on top of the beans and then pour butter mixture in
• Toss well and serve

The fresh parsley in the green beans is wonderful. I hope you will try this and the wild salmon dish. . 

In case you are wondering, I stress wild salmon as opposed to farmed salmon because I have seen the feed that farmed salmon eat and it is mostly grain. The farmed salmon are grey coloured and need a feed supplement to acquire the otherwise natural orange shade.  Regrettably, the all-important Omega-3 fat is not as prominent as it should be; instead the farmed fish features Omega-6 fat which most people get too much of already. So, if it is not wild, I avoid it. Brisling, herring and walnuts are also excellent sources of the vital Omega-3 nutrient.