CHEF IZARD'S MAGIC BEANS (GREEN BEANS WITH AIOLI)

This is my take on Chef' Izard's Magic Beans. Green bean is not my favorite vegetable but i will eat if i have to. When my daughter and I had dinner at Girl and The Goat , this dish was highly recommended so of course we gave it a try and fell in love with it. I have been making this ever since. A great and a new way to prepare your green beans especially this holiday celebration, a perfect substitute to the "same old same old" green bean casserole. The combination of the dressing and the aioli drizzled on top of the crisp beans and the nutty flavor is just genius. Thanks, Chef Izard, i now have a new appreciation for green beans :)

Green Beans with a special Aioli

 I opted for almonds because i love the flavor.

Wash the beans. Snap or cut the ends.

This is how my mom clean the beans. Snap both ends making sure to take the "string"

Or cut the ends using a sharp knife

Recipe by Chef Stephanie Izard

 The Ingredients:
 

green beans
4 fl oz. oil
shallots
green bean dressing*
cashews (or another nut if you prefer a different one)
aioli*

green bean dressing/vinaigrette*
yields 2 cups

4 oz. lemon juice
5 oz. fish sauce
2 ½ oz. soy
1 tablespoon dijon
3/4 teaspoon sriracha
1/3 oz cloves garlic
combine lemon juice, fish sauce, soy, dijon and sriracha. transfer to blender, add garlic and emulsify with oil.

aioli*
yield: 1 cup

1/3 cup green bean dressing (from above)
1 cup mayonnaise
whisk together

preparation
1. heat a small amount of oil in a frying pan.
2. add green beans and some sliced shallots for flavor.
3. add enough vinaigrette to coat the green beans. let steam.
4. add a handful or two of cashews for flavor. season with salt.
5. transfer to serving dish & drizzle with aioli.
6. serve hot.

I highly suggest that you visit Chef Stephanie Izard 's Girl and the Goat when in Chicago.

CRISPY GREEN MANGO, APPLE AND JICAMA SALAD

My version of a Thai green mango salad. This salad goes perfect with anything fried like fried chicken, fried fish and even fried pork chop. Best and famous with Thai crispy fish. Thai crispy fish with green mango salad is one of the best dish i had during my visit to Thailand. That dish will be for another blog. In the meantime let's continue with the salad ;)

This salad is easy to make and you can substitute other ingredients to make it your own. The addition of the jicama is my version. So, you can probably add pears to the salad or any crispy/crunchy fruit...hhmmm now i need to try that. ;)

The secret to a fresh and crispy salad, is to make sure you buy fresh fruits and no blemish as much as possible

Ingredients: 

For 4 serving

1 green mango (choose a big size and make sure it's not ripe)

1 jicama (medium size)
1 apple (green and tart- granny smith is perfect)

1 lime or more if you want it sour

cilantro (washed, this will all depend on how much cilantro you want. Omit, if you don't like cilantro)

2 pieces of Thai bird chili 

1 small shallot or small sweet onion

2 T pounded roasted peanuts

1 T chopped roasted dried shrimps ( available at any Asian stores)

Dressing: ****

5 T fish sauce

4 T fresh lime juice

2 T sugar

 **** Taste and adjust the dressing to suit your taste.

Peel and grate or julienne the mango and jicama. Slice the apple and onion the same way.
Roast and chop peanuts.

Roast and chop dried shrimps (optional)

Mix all the dressing ingredients (Remember, taste it first and adjust if needed)

Toss the salad and garnish more cilantro or dried shrimp if you want.

Oh...so...delicious!!! Crunchy, crispy, sweet, sour and tangy!!!!!

Some of the ingredients.... green apple, jicama, green mango and lime

An important ingredient. Fish sauce. I love this brand but you can use any brand of course.

I  know this might not be available in your area, or you are allergic to shrimp,you can omit this ingredient. But if you ask me...really, i think this does add flavor to the salad.

I served this salad with my version of the Thai Crispy Fish. Recipe to follow;)
Now, i want to make this salad again!!!! lol!

LARB MOO (SPICY PORK SALAD)

Recipe adapted from Chef Surapol Sri-Aim's recipe. I had the privilege to attend a Thai cooking demonstration with Chef Surapol years ago....1990! Oh boy...that's a long time ;) It was an up close and personal demonstration because there were only 10 of us.  My pamphlet had lots of notes and some sketches/drawings which made me wonder why in the world did i drew those things.  If only we had smart phones or digital cameras back then, i'd definitely have photos of his plating to go w/ the recipe. But my handwritten notes and the memories would suffice, i still remember how good his dishes were.

I thought i lost that pamphlet, i found it tucked in between pages of another cookbook. Now that i found it, i will be making all the recipes. Also, making all his Thai recipes will for surely transport me back to  Bangkok. Had good memories back then as well.

Larb Moo (Spicy Pork Salad) sometimes called Laab Moo

Ingredients:

Serves 2

1/2 lb Pork Shoulder, minced (no fat) I used center cut boneless pork loin
2 T spring onions, chopped
5 sprigs of Cilantro
5 sprigs of Mint
5 sprigs of Thai basil
1 T Thai Chili powder (substitute with chili powder)*
2 medium sized shallots (substitute it with sweet onions)
2 T roasted sweet rice powder (i roasted/toasted my own rice powder)
1 1/2 T fish sauce
1 1/2 T sugar
2 T fresh lime juice

Mince pork then pan fry until cooked.

Season with fish sauce, lime juice, chili powder and sugar.
Mix shallots, spring onions, cilantro, mint and basil leaves and the roasted rice powder together with the pork mixture.
Serve with green leaf lettuce or in my case i sometimes eat this w/ steamed white rice.

*PLEASE DON'T SUBSTITUE THE CHILI WITH SRIRACHA OTHERWISE IT'LL COMPROMISE THE TASTE. SRIRACHA HAS GARLIC WHICH IS NOT AN INGREDIENT FOR LARB.

***The guys used to have this as pulutan (A Filipino term for appetizer usually served w/ alcoholic beverages)  with chilled San Miguel Beer ;)

I used center cut boneless pork loin. 

Roughly chopped and minced in my good old processor.

Hey it still serves its purpose.

Fresh minced pork. I prefer grinding my own meat. But you could certainly buy ground meat if you don't have a grinder or a processor. Or minced it by hand, why not, i used to do it.

 I love the smell and the nutty taste of roasted rice. Fresh is always better. Making toasted rice powder is a cinch. Not only will you be able to control the exact amount of what you will need, you will save money as well. Of course you can buy this at Asian stores but you have to buy a box or a pack of rice powder only to use a couple of tablespoons. And will end up throwing the rest away since you won't use it often.

Pre-heat your pan to medium low heat. Then add your rice, stir and shake often to achieve even toasting. Cook for at least 15 minutes making sure it wont burn.

I grind mine in a mortar 

Grind them until pulverized. I love texture so i didn't really grind them to the powder stage.

Herbs used. I'd like to say that these are imperative to get the authentic taste.

Served with leaf lettuce, herbs and slices of lime.

Larb Moo craving...fixed!!!  ;)

CHICKEN SALAD VERONIQUE

I bought a lot of seedless green grapes. They were on sale for 99 cents a pound, bought 5 lbs...sshhhh... i know!!!!  I got so excited only to realize we (Husband and I) can only eat so much of these humongous sweet crunchy green grapes  ;).

So, i went to my fridge and check what else can i do with them aside from eating them as it is, which is just fine because they are sweet, but really i bought so much. Anyways, back to my fridge, i have all the ingredients for chicken salad. I had the a-ha! moment....and thought of CHICKEN VERONIQUE...

What a great excuse to make a fancy chicken salad. I love this salad served with green leaf lettuce or with bread. I tried doing a wrap since i have some tortillas in the fridge also. Wrap worked out so good as well, give it a try.


 

Just wanted to show how huge these grapes are...as big as the soup spoon ;)

Ingredients:

2 lbs. chicken breasts (boiled or roasted) ***

1/3 cup chopped celery

1 ½  cup green seedless grapes, halved ( it will depend on the size of the grapes, you can add more if you want)

1/3 cup roasted skinless almonds (chopped or slivered)

1/4 cup craisins (optional)

1 cup mayonnaise (add more to make a creamier salad)

2 tablespoon white vinegar ( I used white balsamic)

2 tablespoons honey

salt & pepper

*** Store bought rotisserie chicken (use the breast only) or
*** boil chicken with S&P, celery, onions and water, bring to a boil until chicken is cook. Let chicken cool down.

Cut chicken breasts into small dice.
 In a large bowl, combine chicken, celery, grapes, almonds and craisins.
 In another bowl mix together mayonnaise, vinegar, honey, salt and pepper. This will be your dressing.
Fold and toss in the dressing over chicken mixture to coat.
Let this chill in the fridge for an hour, so flavor can set.
Serve as is or w/ croissant or wrap.

 

HEALTHY POTATO SALAD FROM AROUND THE WORLD - DARING COOKS CHALLENGE FOR JUNE 2011 PART 2

Part two for the DC June Challenge. This brings back memories. My mom makes this for special occasions. I don't have her exact recipe. My version may not be as good as my mom but i know it's close enough! ha!ha!  I'm calling this " Filipino Potato Salad".

Ingredients:

FOR THE SALAD:

1 lb.Yukon Gold Potatoes (washed)

1/4 C Carrots (washed, peeled, diced)

1/4 C Celery (washed, diced, same size as carrots)

1 T Chives (washed and chopped small)

1 small Red onions- you can use sweet/vidalia onions (peeled, minced)

1 dozen Eggs - i used quail eggs (hard cooked). 4 if using regular eggs.


FOR THE DRESSING:

2 C Mayonnaise (start w/ 1/2 then adjust if necessary)

1 T Honey1 1/2 T Pickle Relish

1/4 C Pineapple tidbits (drained but save about 1/2 cup of the juice)

1/2 C Cheddar cheese (diced same size as carrots)

pinch of salt and pepper

1. Boil potatoes in a salted water until cooked for 15-20 minutes or until potatoes are tender but not too soft. Let the potatoes cool.

2. Mix the salad dressing until you get the consistency you like. Taste and adjust add pineapple juice if needed. Set this aside in the refrigerator while you're prepping the rest of the ingredients.

3. Cut the vegetables in uniform size.
4. Peel potatoes and cut in cubes, bite size.
5. Cook quail eggs in boiling water for 15 minutes. Cool and peel. cut in half.

6. Mix all ingredients. Taste and adjust.

7. I served this w/ grilled mushroom burgers..  

HEALTHY POTATO SALAD FROM AROUND THE WORLD - DARING COOKS CHALLENGE FOR JUNE 2011

Before i start w/ my June challenge, i'd like to thank you all for the vote. Winning the Edible Container challenge was an honor and something i will cherish .

Now for this month's challenge, our host Jami Sorrento challenged us to come up with Healthy Potato Salad.  I'm so hyped, i made two kinds of Potato Salad. 

My first potato salad is something i made based on what i have in my pantry and refrigerator. Measurements on the ingredients are estimates so it'll all depend on the the quantity you will be making and do some adjustments.

I called my first potato salad, MEDITERRANEAN POTATO SALAD, just because of the ingredients. I love, love this salad and will be a keeper, The salad was served with grilled New York Strip Steak. 

Ingredients:
FOR THE SALAD:

1 lb. Yukon gold potatoes (cleaned)
4 varieties of olives (Kalamata stuffed with garlic, black olives stuffed with anchovies, red olives stuffed with jalapeno, green olives)*
1 T capers2 T parsley (washed and chopped)
1 small red onions (julienne)1 T roasted tomatoes (chopped)
1/3 C red bell peppers (chopped)
1 small jar of artichokes in olive oil (chopped)
1/4 lb. Bulgarian feta cheese ( crumbled)
1/4 lb hot sopressata (rolled and sliced thinly)
*The olives i used are all from the deli/olives and pickles cart. I bought 1/4 lb of each olives.

FOR THE VINAIGRETTE/DRESSING:

1/2 C White balsamic vinegar
1/2 C Olive oil
Pinch of salt and pepper

1. Boil potatoes in a salted water until cooked for 15-20 minutes or until potatoes are tender but not too soft. Let the potatoes cool.

2.  Mix and whisk well the vinaigrette dressing.

3. Peel and cut potatoes in cubes (bite size).

4. Assemble all the ingredients. Pour the vinaigrette little by little, taste as you mix the salad.Add more dressing if necessary.

5. Served the potato salad warm with grilled NY Strip Steak.



Oh yeah!!!!Flavor profile is awesome... like i said this is a keeper!!

Mediterranean Salad served with Grilled NY Strip Steak

Chef Takashi's Braised Pork Belly (My version- The pre google era)

Do you remember the pre google era?. I do. Do you remember how you got your recipes? I do! Oh i remember those days:

1. I was glued to the TV every Sunday watching Julia Child's "The French Chef" and Stephen Yan's "Wok W/ Yan" with my pencil and paper on hand. I loved wok w/ yan's aprons;).

2. Tear pages from a magazine especially at M.D.'s office. Shhh! ;) oh please don't tell me you haven't done that before!

3. Go to the library and borrow some cookbooks or copy/ write them down. Nooo...not tear the pages!!!...thought of that before but never did, too scared, I'd get in trouble! lol!!!!

4. From my mother, MIL, grandma and relatives. The only problem w/ this source? you did not get the exact measurements. You usually get the "oh, i don't know..maybe a handful of this, half a palm of that or i have this special spoon or ladle that i make as my standard base for my measurement".  But i managed to get my mama's exact measurements by cooking the dish with her and document the process step by step!

5. Deconstruct. I still do this up to now. I savor dishes slowly and analyze what spices, herbs etc. are in the dish. In fact this is the reason for this blog.

My sister and I recently visited my daughter in Chicago and dined at Takashi (a Michelin Starred Restaurant) where she work at the garde manger station. We had a wonderful time and enjoyed everything we had from the appetizer to the dessert. Now that'll be a different blog. It'll follow.

This blog will be about a specific dish we ordered. OMGosh!! they were sooo good. My sister and i sort of did the " guessing game" or the " i can name that spice/herb in few minutes" lol!!!

I got challenged that i had to replicate the dish sans the googling of the recipe. Just to see if my sister and i did good while deconstructing the dish. To me it was a simple yet complex dish. Layered with wonderful flavors.

We tasted and smell star anise or Chinese 5 spice of some sort. There was soy sauce for sure, since he's Japanese i assumed he used Japanese soy sauce. I thought there was oyster sauce and hoisin sauce. For me the flavor profile is akin to a Filipino adobo hence my addition of vinegar to the recipe. I believe it's the execution and the process  that made this dish so tender and tasteful. The best pork belly ever. A must try dish at Takashi Restaurant.

Aahhh, pork belly, this will be another blog for sure. Just to "showcase" my "love affair" with pork belly! ha!ha!ha!

Okay enough already. Here's how i did my version of Chef Takashi's Braised Pork Belly w/ Steamed Buns. By the way, because i did this the pre google era way..i will have to do the "handful", "a half palmful of this" way! ;p. No, really, i will have to make this again just so i can come up with the measurements i did.

Anyway..i'm posting Chef's Takashi's recipe here as well! Ofcourse!!!!

Ingredients: (My version)

Y: 2

Pork Belly- a pound, with skin please. Cut into cubes.
water - enough to cover the meat
oyster sauce-  to taste*
hoisin sauce - to taste*
soy sauce - to taste*
sherry wine- to taste*
vinegar - about 1/2 T
star anise - 2 pieces
garlic - 1 clove minced
onions - small piece chopped
brown sugar- 1/2 teaspoon*
whole black peppercorns
bay leaf - 2 pieces

Chinese mustard mixed with sriracha **
mesclun salad
steamed buns - store bought but you can make you're own.


* start with a tablespoon then taste, add if needed.
** Side sauce.

Mix all the ingredients from the pork belly to bay leaves. Bring this to a boil until meat is tender.
Remove pork belly from liquid.
Pass the liquid through a sieve to get rid of the "chunky" stuff.
Simmer liquid until it thickens to a sauce like consistency.
Please taste and adjust the seasoning.
As the liquid is simmering, fry the pork until light brown.
Place the fried pork back into the sauce and cook for few minutes. Just enough for the meat to absorb the sauce and look like it was glazed.

Arrange the  pork belly with steamed buns and the salad.

My version was really good but no way was it the same as Takashi's.  I think i made a different dish;). It's a good one,  now i have to call it Pia's braised pork belly! ha! sure...why not!

HERE IS CHEF TAKASHI'S BRAISED PORK BELLY WITH STEAMED BUNS!!  I SOOOO WANT THIS RIGHT ABOUT NOW!!! I HIGHLY RECOMMEND THAT YOU VISIT TAKASHI RESTAURANT, CHICAGO WHEN YOU'RE IN CHITOWN.

Source:   WGNTV.COM  TAKASHI'S BRAISED PORK BELLY


Serves 4:
Pork Belly
1/2 T vegetable oil
9 oz. pork belly
4 cups cold water
1/2 C sake
1 (1 inch) piece fresh ginger, peeled and smashed

Braising Liquid
1 1/2 C cold water
1 C Japanese soy sauce
3/4 cups sugar
1 piece star anise
1/2 t whole black peppercorns
1 cinnamon stick
1 (1 inch) piece fresh ginger, peeled and smashed

Garnishes
1/4 head iceberg lettuce
1/4 cucumber, thinly sliced on the diagonal

Sauce
2 T hoisin sauce
1 t cold water
1 t cornstarch

Mustard Sauce
2 t mustard powder
2 t water

4 steamed buns ( also called "milk steamed bread" available at Asian and Chinese stores), defrosted and halved.

Directions:


To prepare the pork belly, place an 11-inch sauté pan over high heat. Add the vegetable oil and heat until the oil just begins to smoke. Using tongs, carefully place the fatty side of the pork belly in the pan and cook until it turns golden brown, about 2 minutes. Turn the pork belly over and repeat on the other sides until nicely browned all over. Decrease the heat if the oil begins to smoke again.

In a 4-quart saucepan, combine the seared pork belly, the cold water, sake, and smashed ginger, and place over high heat. Bring the liquid to a boil, then decrease the heat; simmer, uncovered, for 45 minutes.

To make the braising liquid, combine all the ingredients in a 4-quart saucepan.

Drain the pork belly and discard the liquid, then add the pork belly to the braising liquid in the saucepan. Bring to a boil, then reduce the heat to a simmer and cover. Braise for 11⁄2 hours, or until the pork belly is very tender.

Transfer the pork belly and braising liquid to a container and refrigerate, uncovered, until cool, then cover and chill overnight. The next day, assemble a steamer on the stove top. You can use a perforated pan, steam basket, or bamboo steamer. Fill the bottom with water, cover, and set over high heat. Decrease the heat to medium once the water comes to a boil.

To prepare the garnishes, discard the outer leaves of the iceberg lettuce. Place 3 large leaves in a bowl of cold water along with the cucumber slices. Set aside. (I like to soak cut vegetables in cold water for 10 minutes because it helps them retain their freshness and crispness.)

To make the sauce, combine 1⁄2 cup of the chilled braising liquid and the hoisin sauce in a small saucepan and set over high heat. In a bowl, mix the water and cornstarch until smooth. When the sauce just begins to boil, whisk in the cornstarch and cook briefly, just until the sauce begins to thicken. Make sure that it doesn't thicken too much--the sauce should run in a steady stream when poured. Set aside.

To make the mustard sauce, mix the mustard powder and water in a small bowl. Set aside.

Remove the pork belly from the remaining braising liquid and cut into 8 slices, each 1⁄4 inch thick. (You'll have leftover pork belly after you cut these slices. See below for other uses.) Place the slices in a single layer side by side with the halved buns on a plate small enough to fit in the steamer (don't put the buns directly on the steamer because they will stick to it). If you have a large steamer, you can do this in one batch. If your steamer is smaller, just steam the pork belly and buns in several batches. Set the plate in the steamer, cover, and cook for 3 to 4 minutes, or until soft and heated through.

While the pork belly and buns are steaming, finish preparing the garnishes by draining the lettuce and cucumber and patting dry with a towel. Cut the lettuce into pieces the size of the steamed buns and stack in 4 small piles. Top each pile with 2 slices of cucumber.

To serve, assemble a braised pork "sandwich" by placing the lettuce, cucumber, and 2 slices of pork belly on half of a bun. Drizzle the sauce over the meat and top with the other half of the bun. Serve the mustard on the side.

Repeat for the remaining 3 buns.

Ideas for Leftover Pork Belly:

Any leftover pork belly and remaining braising liquid can be frozen for up to 2 months. The braising liquid can be used in the Shoyu Ramen broth and the pork belly can be used as a garnish for various ramens or for fried rice.

FRIED BRUSSELS SPROUTS WITH WALNUTS AND BALSAMIC REDUCTION

I used to abhor brussels sprouts, the smell, the bitter taste...i hate it!  But i was just intrigued by the idea of frying these "little cabbages" so i gave it a whirl and much to my surprise they were good, really, really good. I can eat them as a snack. You've got to try them to believe. Bacon bits will make these dish even more delicious!

Ingredients:
1/2 lb. brussels sprouts
1/4 C walnuts, roasted
1 C Balsamic vinegar (reduced)
Canola oil, for deep frying
S&P to taste.

1. Heat a pan on a low heat, reduce the balsamic vinegar by half until you achieve a syrup consistency. Set this aside.

2. Wash and pat dry the brussels sprouts.

3. Trim and quarter them lengthwise.

4. Pour enough oil into a pot and heat to 350 degrees.

5. Working in batches, deep-fry the brussels sprouts until the edges begin to curl and brown.

6. Mix the brussels sprouts and the roasted walnuts on a plate. Season w/ a little of salt and pepper.

7. Drizzle the balsamic reduction over the mixed brussels sprouts and walnut plate.

This is usually seved as a side dish, but i just love them as a snack as well.

Enjoy!!!

Potato Salad (Purple and Yukon Gold Potatoes)

My version of Tyler Florence’s Potato salad. I did some changes to the original recipe http://www.foodnetwork.com/recipes/tyler-florence/potato-salad-recipe/index.html
Ingredients:

1/2 lb each of Yukon gold and purple potatoes

Kosher salt

1/2 bunch sliced scallions, white and green parts

1 tablespoons drained capers

1 cup mayonnaise (adjust if you want more mayo)

2 tablespoons Dijon mustard (i used honey dijon mustard)

2 tablespoons pickle relish

1/2 small red onion, chopped

1 tablespoon chopped fresh flat-leaf parsley

few dill, chopped

1/2 lemon, juiced

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

Directions:

1. Put the potatoes into a big saucepan of cold salted water. Bring to a boil, cook potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

2. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.

3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

4. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

WATERMELON AND TOMATO SALAD

I LOVE, LOVE THIS SALAD. THIS IS ONE OF THE REASONS WHY I LOOK FORWARD TO WATERMELON AND TOMATO SEASON.

My sister from TN prepared this salad years ago and loved it! It's so refreshing and addicting. This salad is a must during summertime!

INGREDIENTS:

5 cups seedless watermelon diced

1/2 lbs. tomatoes seeded and diced

2 teaspoon sugar

1 teaspoon salt

1/2 cup red wine vinegar

1/4 cup olive oil

freshly ground black pepper

1 medium red onions julienned thinly

cilantro or basil or parsley for garnish



PROCEDURE:

In a large bowl mix chopped watermelon and tomatoes.

Marinate with sugar and salt for 15 minutes.

Put in the refrigerator to chill.

After 15 minutes mix in red wine vinegar, olive oil and onions.

Keep chilled.

When ready to serve add freshly ground black pepper and garnish with chopped cilantro or basil or parsley. I have tried both cilantro and basil. I like both and i know parsley will taste good with the salad too, so you choose.

Garnished w/ Parsley...

Garnished w/ Cilantro..

Garnished with basil...

FATTOUSH SALAD (SALATA FATTOUSH)

Adapted from Arabian Delights by Amy Riolo page 75


Fattoush salad is a refreshing salad,  lettuce, cucumber and tomato salad tossed with crunchy toasted pita pieces and dressed with pomegranate molasses dressing. It’s a great way to use leftover pita bread from the Mezze DCchallenge

Serves 4 to 6

Ingredients:

1 cucumber, thin sliced

4 tomatoes, sliced

1 red onion, thinly sliced

1 Romaine Lettuce heart - cut to salad pieces

1/2 cup of Halloumi Cheese - diced (Feta is a good substitute)

1 pita, cut into 12 pieces

½ cup extra virgin olive oil (EVOO) divided

4 t sumac

2 T pomegranate molasses

Juice of 1 lemon

Salt to taste

Freshly ground pepper, to taste



Preparations:

Preheat broiler.

Combine  lettuce hearts, cucumber, tomatoes, red onion ang halloumi cheese in a large salad bowl.

Brush pita pieces with 2 T EVOO and sprinkle w/ sumac. Place under broiler and toast for 2 to 4 minutes, until golden on both sides. Remove from oven and set aside to cool.

Mix remaining olive oil, pomegranate molasses, sumac, lemon juice, salt, and pepper in a medium bowl. Whisk vigorously to form a smooth dressing. Add pita chips to salad and toss to combine. Pour dressing over salad and toss again to combine. Serve immediately.


Tips: Toss leftover morsels of lamb meat w/ Fattoush Salad for a quick lunch or dinner.

CACIK (YOGURT AND CUCUMBER SALAD)

TURKISH SALAD
Recipe adopted from "The New Bood of Middle Eastern Foods" by Claudin Roden

 4- 6 small cucumber or 1 large diced or cut half moon slices
salt
2 1/2 plain whole milk or Greek yogurt
2 cloves garlic crushed
2 med sweet onions thinly sliced
1 t lemon juice (adjust if you like it lemony)
sprigs of mint finely chopped
White pepper

Mix all ingredients cover and refrigerate.

Mix all the ingredients