Classic Margarita

At the request of our dearest pal in Ottawa -- Dan (aka "Danada") -- here is a recipe for Mama and Dada's little helper, a margarita. I recall Dan drinking an inhuman amount of these when he, Jo-Jo, Teggers and Enid took the train from Vancouver to LA and then LA to Las Vegas, to visit us in New Mexico. I think it's reasonable to say that margaritas had a particularly odd effect on Dan and on one occasion caused him to take off most of his clothes and to kiss Gus (our dog) with extreme passion and ardour. Gus has never been quite the same. I know 'Lissa loves a nice cold margarita, but this recipe is for you Danada...steer clear of the prickly pears ol' boy and Viva la Margarita!

Name: Margarita

Ingredients:

Salt, for rimming the glass (optional)
Ice
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau (not Triple Sec)

 

If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.

 

Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.

Green Chili Sauce

Crushed New Potatoes with Horseradish and Sorrel

Here's another popular one from the first Ottolenghi book. Easy and delish.

Name: Crushed new potatoes with horseradish and sorrel

Book: Ottolenghi, Ottolenghi -- The Cookbook (Ebury Press, London, 2008).

Date(s) cooked: 9th July, 2010

Comments: "Made with lamb and roast vegetables. 'Lissa took one mouthful and then proceeded to wolf. Top marks. Used homemade yogurt and homegrown sorrel"

Recipe:

• 1kg new potatoes

• 300g Greek yoghurt

• 100ml olive oil, plus some for drizzling

• 2 garlic cloves, crushed

• 25g fresh horseradish root, grated

• 4 tbsp roughly chopped sorrel leaves

• 25g garden cress (or another small sprouting leaf)

• 2 spring onions, sliced

• Coarse sea salt and black pepper

• 
  

Wash the potatoes well but don’t peel. Put them in a pan with plenty of salted water, bring to the boil and leave to simmer for 25-30 minutes or until tender. Drain well, transfer to a large mixing bowl and, while they are still hot, crush them well with a fork or a potato masher. Make sure most of the hard lumps are crushed.
In another bowl, mix together the yoghurt, olive oil, garlic, horseradish and salt and pepper to taste. Pour this dressing over the hot potatoes, add the sorrel and mix well. Taste and adjust the seasoning. Just before serving, 
garnish with the cress, spring onions and a drizzle of oil. Serves 6.

Name: Crushed new potatoes with horseradish and sorrel

Book: Ottolenghi, Ottolenghi -- The Cookbook (Ebury Press, London, 2008).

Date(s) cooked: 9th July, 2010

Roasted Red and Golden Beetroot Salad

It's coming, it's coming the new Ottolenghi is coming! Just got off The Guardian website and "Jerusalem" is on its way...can't bleeding well wait. You know when it comes to cookbooks I have a bit of a condition. Not only do I obsess about buying them, I also obsess about cooking every recipe in every cookbook and then making unending notes about their outcome. There are a number of writers that I revere -- Nigel Slater, Alice Waters, Delia Smith, Mark Bittman, Julia Childs, Jocelyn and (sometimes Jamie Oliver and Nigella Lawson -- but Yotam Ottolenghi is in a league of his own. If there is one cookbook writer I insist you try it's Yotam Ottolenghi -- he is a genius and his two earlier books ("Ottolenghi The Cookbook" and "Plenty") are masterpieces. So when Kate, my sister, emailed me earlier this week saying that not only was there a new Ottolenghi cookbook coming out but that it was quite possibly even more brilliant than the other two, I danced a tiny jig and felt I had to post a couple of earlier Ottolenghi recipes in anticipation of the arrival of "Jerusalem". Kate says the book is a homage to both Israeli and Palestinian flavours as Ottolenghi himself is from Israel and his partner, Sami Tamimi -- is from Palestine. When the books arrives I will be posting the hits, but in the meantime try this baby and don't be fooled by its simplicity. Don't worry if you don't have the golden beets -- to be honest I think they are just for sex appeal.

Name: Roasted Red and Golden Beet Salad.

Book: Ottolenghi, Ottolenghi -- The Cookbook (Ebury Press, London, 2008).

Date(s) cooked: 19th October, 2009; 19th November, 2009; 22nd September, 2009; 14th December, 2009; 17th December, 2009; 10th July, 2010; 9th August, 2009;

Comments:

"Did HIV/AIDS peer educator training today with Tony. Made with Edith's beets and our rocket. Absolutely frickin' divine and very pretty. 'Lissa loved."

"Again for Dora, Matthew and Nina."

"Again for Dora, J-Noodle, Debbie and Laurence Nodder."

"Again with golden beets from the farmers' market".

"For Deb, Wid and J-Noodle."

"Again for Stephen Hatfield with lamb chops."

"With beets and greens from the garden."

Recipe:

500g/1 lb golden beets

500g/1 lb red beets

80g/3 oz sunflower seeds

90ml/3rd cup maple syrup

4 tbsp sherry vinegar

4 tbsp olive oil

2 cloves of garlic, crushed

20g/0.75 oz chervil leaves, plus more to garnish

60g/2 0x baby chard leaves, baby spinach or rocket

coarse sea salt and black pepper

Pre heat the oven too 200 C/. Wash the beet well and wrap them in foil individually. Bake in the oven for anything from 40 to 90 minutes, depending on their size (baby beets might take even less). Check each one, as cooking times vary a lot: the beet should be tender when pierced with a sharp knife.

Spread the sunflower seeds out in an ovenproof dish and toast in the oven alongside the beets for 8 minutes -- just until lightly coloured.

Once the beet are ready, unwrap them and peel with a small knife while still warm. Cut each into halves, quarters or 2-3 cm dice. Mix the beet with the rest of the ingredients in a bowl. Toss well and then taste: there should be a clear sweetness balanced by enough salt. Adjust the seasoning if necessary, plate, sprinkle with more chervil and serve.

Fresh Plum Tomato and Basil Tart with Olive Oil and Garlic Crust

The toms are all starting to ripen. Wooooohoooo! Nothing like having too many home-grown toms, I say. I'm plotting how to use the babies and think the recipe below will come first. It comes from the incredible Practically Vegetarian (Random House, New York, 1994) cookbook by Josceline Dimbleby. 'Lissa bought me this book in Las Vegas, NM and I have to confess I was a bit sniffy about it -- still suffering from the prejudice that so many older vegetarian cookbooks seem to think part of eating meat-free is that you must suffer and only eat dour bean rissoles and the like. This book (and then later Plenty, by Ottolenghi) helped reinvent vegetarian food for me -- it can be exciting and you don't feel like you're missing the meat. There are a number of recipes from Practically Vegetarian that have won a "'Lissa Loved It" and I promise to post them. I thought this a good starter as tomatoes are coming into season. Oh and BTW, Practically Vegetarian is so-called because it has recipes that include fish and chicken -- Tarragon Chicken being a particularly memorable one -- but there aren't that many. Here goes the tart...I hope you like...

Name: Fresh Plum Tomato and Basil Tart with Olive Oil and Garlic Crust

Book: Joceline Dimbleby, Practically Vegetarian (Random House, New York, 1994)

Date cooked: 26th of August, 2007.

Comments: "Roasted chilies with Nina today after which she made epic "stacked" chicken enchiladas. This recipe kept the great food roll going -- will this cookbook's brilliance ever end? Pastry, in particular was outstanding. Very, very special and 'Lissa loved it!

Recipe:

• 250 g all-purpose flour
• 1 1/2 teaspoons salt
• 2 finely chopped large garlic cloves
• 7 tablespoons extra virgin olive oil
• 2 tablespoons water
• 1 kg plum tomatoes
• 2 tablespoons extra virgin olive oil
• 3 thinly sliced large garlic cloves
• 2 teaspoons sugar
• 25 g butter
• 12 julienned fresh basil leaves
• 6 fresh sage
• salt and pepper
• to garnish fresh basil and sage leaves

Preheat oven to 200º C
Sift flour and salt in a bowl.
Put garlic in a saucepan together with the oil and place pan over medium heat for 2 minutes.
Remove pan from heat and carefully add the water.
Pour this mixture gradually into the flour, stirring with a wooden spoon to form a dough.
Using your fingers, press pieces of dough firmly and evenly to the sides and base of an ungreased 24 cm. diameter, loose bottomed flan case.
Prick base lightly all over with a fork and bake for about 20 minutes or until crust is crisp at the centre.

Skin the tomatoes.
Slice each tomato into 6 slices.
Put olive oil in a saucepan over medium heat.
Add tomato and garlic and cook for 20 minutes until you have a thick soft mixture.
If tomato produce a lot of juice, cook until reduced.
Add castor sugar and butter and stir for a few minutes.
Remove from heat and season.
Stir in the basil.
Fill the crust spooning the tomato evenly.
Heat 2 tablespoons of olive oil in a frying pan over high heat and add the
sage leaves and cook until crisp but not brunt.
Place in the centre of the tart.
Serve warm or hot garnished with sage and basil leaves.

Serves 6

The Union Square Cafe's Bar Nuts

Oh dear, I've obviously become obsessed...I was making plans for supper and came across this recipe in Nigella Lawson's Nigella Bites (Random House, London, 2001) and had to share because it's a cracker and a piece of cake to make. We've eaten these nuts in Malaysia, Canada, England and New Mexico and wherever they present themselves, they are gone in the blink of an eye. We always double (even triple) this recipe...I've never known there to be leftovers. A perfect drinky nibble, so I hope you enjoy nibbling...and drinking!

 

Name: The Union Square Cafe's Bar Nuts

 

Book: Nigella Lawson's Nigella Bites (Random House, London, 2001)

 

Dates cooked: 24th June, 2000, 3rd June, 2001, 30th May, 2002, 21st September, 2002, 18th and 26th September, 2004, 10th February 2007, 23rd January, 2008, 29th January, 2010 and 21st January, 2011

 

Comments:

"Made as part of a spread for Kate's 40th birthday en Angleterre. Like most of the stuff we made these were noshed very quickly, to rave reviews. Very quick and a lovely moreish way of tarting up ordinary nuts".

 

"Made tonight for a bedtime snack and then again for Martha, Dick and Ryan".

 

"For a potluck at UWC-USA at our place".

 

"Hannah and Dan's bash in Santa Fe".

 

"Almost don't need to comment anymore, but made these for Cathy's party in Kuala Lumpur and nuts went down a treat".

 

"For faculty drinks".

 

"For Alexis and Emily".

 

"Domino night at UWC-USA with Jeremiah, Carole and Wade".

 

"Again for supper with Sally and Robin at Pearson".

 

"For Alixis and a Saturday knees-up".

 

 

Ingredients:

• 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons dark brown sugar
• 2 teaspoons Maldon or other sea salt
• 1 tablespoon unsalted butter, melted

Preheat the oven to 350 degrees F.

 

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

 

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

 

Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

Roasted Tomato Salad

OK, this will be the last one for today...

 

I pine for a decent tomato in North America -- invariably, they look great, are huge, but are a watery mess of tastelessness. If you want a proper tomato you either have to grow it yourself of buy it at a Farmers Market. This recipe will transform the dreariest store bought tom into something very special. I don't recommend you use home-grown tomatoes for this one as it'll be a bit of a waste. Also a great way to use up some of the basil that is out of control at this time of year.

 

Name: Roasted Tomato Salad

 

Book: Delia Smith, Delia Smith's Summer Collection: 140 Recipes for Summer (BBC Books, London, 1993)

 

Dates Cooked: 16th and 24th December, 2001, 22nd June, 2004, 18th July, 2012,

Comments:
"Sounds like this might be slightly boring, but au contraire....this is nothing other than exceptional.The toms transferred into the richest, sweetest most delicious little parcels. Made for our tenth anniversary at Pearson College. Outstanding".

"Made again with very dodgy tomatoes for Stephen and Deb at Pearson College. Worked out gloriously (despite the toms) and went very quickly. Make sure there's plenty of good bread around".

"And again for Marsha, Dick and Ryan".

"For Jo-Jo's 43rd birthday with Edith, Pauline, Thomas and Emily".

Ingredients: 12 large tomatoes 2 large or 4 small cloves garlic, finely chopped 2 tablespoons extra virgin olive oil 12 large fresh basil leaves salt and freshly milled black pepper   2 tablespoons extra virgin olive oil   2 tablespoons balsamic vinegar Fresh basil leaves 24 black olives   Pre-heat the oven to gas mark 6, 400°F (200°C).   Skin the tomatoes first of all by pouring boiling water over them and leaving for 1 minute, then drain and, as soon as they are cool enough to handle, slip off the skins. (Protect your hands with a cloth if necessary.) Now cut each tomato in half, around the middle rather than vertically, and place the halves in the roasting tin (cut side uppermost) and season with salt and freshly milled pepper.   After that, sprinkle on the chopped garlic, distributing it evenly between the tomatoes. Follow this with a few droplets of olive oil on each one, and then top each one with half a basil leaf, turning each piece of leaf over to get a coating of oil.   Now place the roasting tin in the top half of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. Then remove the tin from the oven and allow the tomatoes to cool. All this can be done several hours ahead.   To serve the tomatoes, transfer them to individual serving plates, then whisk the oil and balsamic vinegar together and drizzle this over the tomatoes. Finally top each one with an olive and garnish with basil leaves. Lots of crusty bread is an essential accompaniment to this.

Serves 4-6 as a starter.