LAHMACUN: SPICY TURKISH "PIZZA"

Lahmacun: Spicy Turkish "Pizza"

makes: 8-10 lahmacun

Crust:
- 2-1/2 cups AP (all-purpose) flour

- 3/4 cup milk or water (milk will make the bottom of the crust a nice golden colour)

- 2 tbsp. olive oil

- 1 tsp. salt

- 1/2 tsp sugar

- 1-1/2 tsp. active dry yeast

Topping:

- 1/2 lb. ground lamb

- 1 green chile, finely chopped (cayenne, jalapeño, serrano, any...)

- 1 tomato, finely chopped

- 1 onion, finely chopped
- 2 cloves garlic, minced

- 1 tbs. Turkish red pepper and tomato paste

  (if you can't find this, use a coarsely blended roasted red capsicum and tomato)

- 2 tsp. red chile powder

- 1 tsp. cumin powder

- 1 tsp. black pepper powder

- 2 tsp. salt

- 1 tsp. smoked red paprika

- 1/4 cup fresh parsley, minced

- 1 tbsp. olive oil

1. In a large bowl mix the topping ingredients until everything is mixed well but don't over mix. Let everything sit in the fridge for a few hours, up to 24 hrs.
2. Combine all the ingredients for the crust in a bowl. Mix and knead for 5-7 min. into a smooth supple dough, using a bit more water or milk if needed. Transfer into a large bowl and let it rise for 1-1/2 to 2 hrs. It doesn't need to rise like pizza dough so don't worry if it hasn't doubled after rising.
3. After the dough has risen, gently deflate and divide into 8 - 10 small balls (about the size of a lemon). Cover with a kitchen towel so the dough balls don't dry out, and allow to rest for 10-15 min.
4. Preheat the oven to 400 F / 200 C.
5. Flour your work surface, and roll out one dough ball at a time into a fairly thin round, about as thick as a tortilla or a wrap or a roti. Evenly spread 1 - 1-1/2 tbsp. of the meat mixture on the dough. Don't make too thick a layer of meat otherwise it won't cook properly.
6. On a pizza stone or in a baking tray, bake each lahmacun for about 5-7 min. All ovens heat differently so keep a close eye on the oven when baking the first couple to figure out the exact time your oven takes to fully cook these.
7. Continue rolling, topping, and baking the lahmacuns and stack them as they come out of the oven.
8. Before eating, squeeze a bit of lemon on your lahmacun, top with red chile flakes and a bit of green salad if you want, roll and enjoy! Store leftovers in the fridge for up to 2 days.

ROASTED BEET SALAD, GARAM MASALA VINAIGRETTE

This is an easy and fantastic salad that can be a first course, appetizer, or a side for two people, or a main meal for one. I often have this over whatever greens I have at hand. Or sometimes with crostini. Or with more beets! Just joking.

To roast beets: wash the beets and put them in a preheated 400 F oven for 30 - 40 minutes. The beets are done when you can easily slide a knife into them. Allow to cool and slide the skins off. Trim, slice and serve. Or refrigerate whole for up to two days.

Roasted Beet Salad, Garam Masala Vinaigrette

makes: 2 servings

- 6 tbsp. olive oil 

- 1 tsp. garam masala (or any curry powder)

- 3 tbsp. red wine vinegar (or apple cider vinegar)

- 2 tsp. coarse salt 

- 1 tbsp. raisins 

- 3 medium beets, roasted, peeled, and sliced (see above)

- 2-3 tbsp. feta (or any soft goat cheese) (optional)

- 1/4 cup toasted walnuts (or 1 tbsp. toasted pine nuts) (optional)

1. In a small saucepan, heat 3 tbsp. olive oil with garam masala over medium-low heat until just heated through. Remove from heat and let stand for 15 minutes.
2. Transfer to a food processor or blender jar along with the remaining 3 tablespoons oil, raisins, vinegar, salt, and pepper to taste. Blend till smooth.
3. Arrange beet slices in a plate and drizzle the dressing over them. Top with feta and serve at room temperature.

KOREAN SQUASH PANCAKE: HOBAKJEON

As I've said before, I *love* Korean food. Especially snack-y things like these pancakes which are quick, easy, vegetarian, and so summery with the zucchini squash. 

Korean Squash Pancake: Hobakjeon

makes: 1 12 in. pancake (1 - 2 servings)

Pancake:

- 2 medium zucchini (or other summer squash), shredded

- 1 tbsp. salt 

- 4 tbsp. finely diced onion

- 2 tbsp. minced cilantro

- 1 tbsp. minced Thai green chile (optional)

- 1 tbsp. fish sauce (or 1 tsp. salt)

- 1/2 cup AP flour (or a mix of rice flours, or your favourite gluten-free flour mix)

- 1/2 cup water

- 4 tbsp. oil

Soy Dipping Sauce: here

1. In a bowl, mix the salt and shredded zucchini and set aside for 15 - 30 minutes.
2. The zucchini will release a lot of water - drain the zucchini. Squeeze well by the fistful to remove all the water from the zucchini and place in a large bowl.
3. To the zucchini, add all the other ingredients to make a thick batter. If the batter is too dry, add water 1 tbsp. at a time till you have a thick batter.
4. Over medium heat, heat the oil in a 12 in. skillet and swirl to evenly coat the skillet. Add the zucchini batter and spread evenly into a large pancake.
5. After the edges have browned and crisped up, lift an edge to let the oil under the pancake to crisp up the center and cook for 4 - 5 minutes.
6. Flip the pancake over and cook for 3 - 4 minutes.
7. Flip the pancake over again and cook for an additional 2 - 3 minutes.
8. Transfer to a plate or cutting board and cut into 6 wedges. Serve with kimchi or soy dipping sauce.

KOREAN GREEN PEPPER PANCAKE: GOCHUJEON

I love Korean food... all the various types of kimchi, banchan, stews, rice dishes, porridge (jook), dumplings (mandu), pancakes (jeon), and everything else.

Korean pancakes are a favourite snack - there are many varieties, they are a total snap to make, and go with everything including themselves! I love whipping them up when I'm tall on hunger and short on time, especially on those Friday nights at the end of a long week when I don't feel like slaving over dinner and just want a drink or two with a delish snack. There are so many kinds of Korean pancakes - seafood, meat, squash, potatoes, mung beans, and green peppers, like the ones here.

Korean peppers (in the photo above) are mild and fresh tasting with a crisp texture. If you can't find them in your grocery store, use capsicum or a mix of capsicum and deseeded jalapeños. Capsicum and jalapeños have a thicker skin than Korean peppers, but they'll work in this recipe. Korean peppers are not spicy so if you want a spicy pancake, add a minced serrano, Thai chile, or green chile de arbol to the batter.

(Fun fact: Chiles de arbol - dried red or fresh green - are the variety commonly used in Indian cooking!)

Adapted from here.
Korean Green Pepper Pancake: Gochujeon
makes: 1 12 in. pancake (serves 1 - 2 people)

Pancake:
- 1 cup chopped Korean green peppers (~4 - 5 peppers)
- 4 tbsp. finely diced onion
- 2 tbsp. minced cilantro
- 1 tbsp. fish sauce (or 1 tsp. salt)
- 1 tbsp. chopped Thai chile or other spicy green chile (optional)
- 1/2 cup AP flour (or a mix of rice flours, or your favourite all purpose gluten-free flour)
- 1/2 cup water
- 4 tbsp. oil

Soy Dipping Sauce - Mix in a small bowl: 
- 4 tbsp. soy sauce (or gluten-free soy sauce: tamari)
- 2 tbsp. rice vinegar (unseasoned)
- 1 tsp. sesame oil
- 1/4 tsp. sugar
- 1 small clove garlic, minced
- 2 tbsp. finely minced onion
- 1 tbsp. finely minced red or green Thai chile pepper
- 1 tsp. toasted sesame seeds

1. Put all the ingredients in a large bowl and mix well into a thick batter. If the batter is dry, add water 1 tbsp. at a time till you have a thick batter, but don't make the batter too watery.
2. Heat the oil a 12 in. skillet and swirl around to evenly coat the skillet.
3. Pour the batter into the skillet and use a spoon to flatten into a pancake.
4. Cook till the edges brown and crisp up, then lift an edge of the pancake to let the oil get under the pancake so the centre can crisp up too.
5. Once the pancake edges are firm, flip the pancake over and cook for 3 - 4 minutes until the pancake is fully cooked to the centre.
6. Flip over once more and cook for 2 - 3 min. then transfer to a plate or cutting board.
7. Cut into 6 wedges and serve with any kind of kimchi, soy dipping sauce, or both.

SKINNY DIPPING: NO-OIL SPROUTED LENTIL DIP

I *love* this dip! I love all dips - I make hummus, other chickpea/bean dips, and vegetable dips every week. Blending things together in a dip makes the flavours meld together into savoury heaven for the taste buds that just gets more heavenly in a few hours! And, you can get creative with seasonal produce to make a huge variety of dips that are tasty, healthy, and nourishing.

I like having dips with pita or other breads, roasted or raw vegetables, or sometimes just on their own by the spoonful! This dip freezes really well, in case you make extra or have leftovers (which you won't).

Skinny Dipping: No-Oil Sprouted Lentil Dip

Makes: 1-1/2 cups

- 1-1/4 cups water

- 2 cups sprouted lentils

- 1 bay leaf

- 1 large clove garlic

- 3 tbsp. tahini

- 1 lemon, juiced

- 1 tsp. garam masala (or any Indian curry powder)

- 1/2 - 1 tsp. crushed red pepper

- 1 tsp. salt, or to taste

- 1 tsp. cayenne pepper or paprika for garnish (optional)

1. Bring 1 cup of water to a boil and add the sprouted lentils, bay leaf, and garlic. If needed, add the 1/4 cup water to keep the lentils from burning and sticking to the pan. When the lentils are cooked (soft but not mushy), remove the pan from heat and cool to room temperature. Remove the bay leaf and discard.
2. Blend in a blender (or process in a food processor) the lentils, garlic, tahini, lemon juice, garam masala, crushed red pepper, and salt. If needed add water, 1 tbsp. at a time, to help blend the lentils to your desired consistency. If the lentils stick to the sides of the blender jar or food processor bowl, scrape them off the sides and continue blending.
3. Serve at room temperature garnished with a dusting of cayenne pepper or paprika.

FARINATA DI CECI: GLUTEN-FREE CHICKPEA FLOUR FLATBREAD

Farinata is an easy gluten-free snack typical to Liguria, Italy, that is really versatile, but really the best way to enjoy it is to not overpower it with too many ingredients. It takes all of 10 minutes to put the batter together, and another 15-20 minutes to bake, which in my book, makes it perfect for a late and light Friday night dinner with a generous glass of a crisp white.

I know what you're thinking... butttt - if you are in the mood for a lot of vegetables, have them as a salad with the farinata rather than loading up the poor batter with a load of vegetables. Typically it's either plain with just salt added or sometimes with sliced onions and pepper added to the batter or to the pan before pouring in the batter. Light toppings like sliced olives, herbs, minced garlic, minced green chile also work very well and add depth of flavour.

The flavour of olive oil and chickpea flour is amazing and while you don't have to let the batter stand for any time at all, if you do by chance have to let it sit around for a while - even as much as 12 hours or a few days - the flavour of the farinata will just get better.  I've made farinata made with 1 week old batter (photo below), and it was fantastic and much fluffier than batter that's cooked soon after mixing (photo above).

Based on Giallo Zafferano, photos, and trust in commonalities between Romance languages.

Farinata de Ceci: Gluten-Free Chickpea Flatbread

Makes: 1 12 in. farinata

- 1-1/2 cup chickpea (garbanzo bean) flour
- 1-1/2 cup water
- 1-1/2 tsp. salt
- 4 tbsp extra virgin olive oil
- 1/2 small yellow onion, thinly sliced
- 1 tbsp. freshly ground black pepper

- 1 tbsp. chopped fresh rosemary or thyme, optional

- 3 tbsp. sliced green or kalamata olives (never canned, bottled are ok in a real pinch)*

Suggested serving options: basil pesto, a smear of roasted garlic, a bit of crescenza cheese (or Tallegio or similar soft cheese)

1. In a medium bowl, whisk the chickpea flour and 3/4 cup water together to make a smooth pasty batter. Whisk in salt, 2 tbsp. olive oil, pepper, and herbs, if using. Whisk the remaining 3/4 cup water to make a smooth batter. The batter will seem a bit thin, but that's ok.
2. Cover and set aside for as long as possible (from a few minutes up to 12 hours at room temperature, or in the fridge for up to a week).
3. Before baking, let the batter come to room temperature. Preheat the oven to 450 F / 230 C.
4. Heat 2 tbsp. olive oil in a 12 in. stainless steel, cast iron, or other oven-proof skillet till it's really hot - you can tell the oil is hot enough when it flows freely in the skillet. Swirl it around to completely and evenly coat the skillet, halfway up the sides.
5. Add the sliced onion (if using), give the pan a quick shake to make sure the onions are not stuck to the pan. Turn off the heat.
6. Pour in the batter, add the toppings if using, and bake for 15-20 minutes, or until the farinata is firm and edges are browned.
7. Remove the farinata from the oven and let it stand for 5 minutes. Cut it into wedges, and serve hot, warm, or at room temperature, plain or with any of the above suggested serving options.

*Notes:

1. Skip the olives completely if that's the only olive option. The farinata will taste better without olives than with canned olives.

"SKINNY" FRIES: SWEET POTATO AND POTATO OVEN-FRIES

I've posted a recipe before, on what is possibly the world's best way of making "fries" in the oven. Crispy on the outside, steamy on the inside, delicious all over! This time around I added sweet potatoes to the mix.

As I've said in the earlier fries recipe, you want to use starchy potatoes rather than waxy. But really, any potatoes will be great in this recipe. Make sure to soak the cut potatoes in cool water anywhere from 2 - 24 hours, and change the water every few hours if you're soaking them longer than 4 hours.

Sweet potato fries, whether oven-baked or deep fried, don't crisp up as much as potatoes do, because of the higher moisture content of sweet potatoes. But slicing them into thin sticks and baking at a high temperature will help crisp them up considerably. Also, spread the fries on greased baking trays in a single layer without crowding.

As all respectable fries are, these are great with ketchup, mayonnaise, mustard-mayo mixed, pesto, cilantro chutney, herb dips, cheese dips, or, as I served them, with a quick creamy dip. I mixed home-made crème fraîche with some home-made chili sauce and called it all done! 

Home-made crème fraîche is so much more delicious and cleaner than buying commercially made sour cream. Besides, you can season the crème fraîche with anything: lemon, salt, pepper, honey, chili sauce, or even mix a couple of tablespoons into pesto or tomato (pasta) sauce to make a creamy sauce for your pasta.

On to the potatoes... when I refer to potatoes here, I mean sweet potatoes and potatoes.

Sweet Potato and Potato Oven-Fries
Makes: 4 - 6 servings

- 2 large russet potatoes (or 4 medium potatoes of any type)
- 2 large sweet potatoes (or 4 medium)
- 3 tbsp. oil (peanut, sunflower, safflower, coconut, olive, grapeseed)
- pepper, to taste
- salt, to taste
- 1 tbsp. oil, for greasing the baking trays

1. Scrub any dirt or soil off the potatoes.
2. Cut into thin fries and soak in cool water for 2 - 24 hours, changing water every few hours if soaking longer than 4 hours.
3. Pre-heat oven to 425 F / 220 C and grease 1-2 large baking trays.
4. Drain the potatoes and pat dry. Toss with oil and pepper, mixing everything with your hands to get the oil and pepper on all the potatoes.
5. Put the potatoes on the baking trays in a single layer - don't pile them up on the trays otherwise some potatoes will be soft not crisp. Bake in batches if you need to.
6. Bake for 30 - 35 min. (bake for 5 - 7 min. longer if you want them crisper). Ovens vary in temperature, so check the fries after 25 min.!
7. Remove the fries from the oven and add salt and toss well to distribute the salt evenly.
8. Add more pepper if you want, and serve hot, plain or with a dip!

ONE BRUSCHETTA, TWO BRUSCHETTE: WITH SEA URCHIN

Bruschetta (bru-skett-ah, not brushettuh): a simple antipasto for which toppings are only limited by your imagination. I used sea urchin because I had some leftover fresh sea urchin from sushi-making, but usually I make it vegetarian with diced leftover roasted vegetables: potatoes, asparagus, cauliflower, carrots, parsnips, or in the spring, even lightly crushed cooked peas. Get creative, you won't be disappointed!

You can also use cooked diced shrimp, diced sashimi grade tuna raw or lightly seared, or smoked trout or salmon. I've made it with all of the above, and it's simply fantastic!

I used whatever I had at hand, so get creative with the herbs and vegetables. Jicama instead of cucumber, cilantro instead of parsley, lime instead of lemon, onion or shallots instead of scallions, add a bit of diced capsicum or celery to the mix... so many ways to make these! 

On to the sea urchin. Although now most popularly associated with Japanese cuisine - sushi in particular - sea urchin is actually eaten in many coastal places including Chile, Italy, and Korea. Sea urchin roe is best as fresh as possible. A lot like oysters, it in fact, tastes incredible right when harvested from the ocean. If you're buying it from the store, check the packing date and use it within a day or two of the packing date.

These bruschette are quick to put together, and the lemony tang of the topping really complements the briny flavour of the roe. The quick 10 minutes of marinating with the lemon juice, tomatoes, and garlic also makes the roe velvety, almost melt-in-your-mouth. 

Bruschette with Sea Urchin
Makes: 4 large bruschette

Topping
- 1/2 cup sea urchin roe
- 1 Persian (or 1/2 English) cucumber, diced small
- 1/2 jalapeño pepper, diced small
- 4-5 cherry tomatoes, diced
- 1 small clove garlic, minced
- 3 scallions, chopped
- 3 tbsp. minced parsley
- 1/2 tsp. salt
- 1 lemon, juiced
- 1/2 tbsp. olive oil, extra virgin

Bread
- 4 thick slices of sourdough / other rustic bread
- 2 tsp. olive oil, extra virgin

1. In a glass or ceramic bowl, mix all the topping ingredients and set aside for 10 minutes. 
2. Turn on the broiler. Brush 1/2 tsp. olive oil on each slice of bread and broil till the edges are browned, 2 - 3 minutes, depending on your oven.
3. Top the broiled bread with the topping (including a bit of the topping juice) and serve.

SKINNY DIPPING: MUTABBAL (AUBERGINE DIP)

Mutabbal, or baba ghanouj as it's more commonly (and some might say erroneously) known, is somewhat similar to the many varieties of baingan bharta, ringan nu bharthu, begun pora, etc. in India, in that they all use roasted aubergine (eggplant). But really the similarity ends there. The flavours and appearance of mutabbal couldn't be more different from any of the Indian roasted eggplant dishes which are heavily spiced, very fragrant, and anything but pale in colour.

Nevertheless, mutabbal is easy to make and delicious as part of a mezze or by itself with some fresh Arabic bread.

Mutabbal or Baba Ghanouj: Aubergine Dip

Makes: approximately 1-1/2 cups

- 1 large aubergine (eggplant)

- 3 cloves garlic
- 2 tbsp. tahini
- 1 lemon, juiced
- 1 tsp. salt (or to taste)
- 2 tablespoon olive oil

Garnish ideas: a pinch of sumac, 1 tbsp. minced parsley, or 1-2 tbsp. pomegranate arils

1. Rinse the eggplant, cut 3 slits in it, and tuck a garlic clove deep enough into each slit so it doesn't fall out during roasting.
2. Roast the eggplant in one of the following ways till it's completely charred, very soft, and shriveled (see the photo above):
1. Directly on a medium flame if you have a gas stove, turning occasionally to cook evenly.
2. On a grill.
3. In a pan in the oven at 400 F/200 C. 
3. Remove the roasted eggplant from the heat. When it is cool enough to handle, rince and cut the eggplant in half and scrape the roasted flesh and garlic into the bowl of a food processor. Discard the skin and stem.
4. Put all the other ingredients (except garnishes) into the food processor and pulse a few times to get a chunky dip or more to get a smooth dip. Taste and adjust salt and lemon.
5. Spread the mutabbal in serving plate, drizzle with olive oil and garnish with parsley, pomegranate arils, or a sprinkling of sumac. Serve warm or chilled with Arabic bread.

SKINNY DIPPING: SYRIAN ZUCCHINI DIP

A perfect easy dip for late spring or summer when zucchini are abundant. It taste great warm, at room temperature or chilled. And as all good dips often do, it tastes terrific the next day after all the flavours have known each other for a bit.

Serve by itself with any good Arabic bread or as a part of a mezze with hummus, roasted red pepper and walnut dip (muhammara), feta, and olives.

Mfarakit Kusa: Syrian Zucchini Dip

Makes: approximately 1-1/2 - 2 cups

- 4 small-medium zucchini, grated or very finely diced

- 1 small (1/2 cup) yellow or white onion, diced

- 4 cloves garlic, crushed into a coarse paste

- 2 tbsp. olive oil

- 1 lemon, juiced

- 1 tbsp. dried mint or dill

- 1 tbsp. minced parsley (optional)

- 2 tsp. salt

- 1-2 tbsp. olive oil, for garnish

1. Heat the olive oil in a pan over medium heat.
2. Add the onion and garlic and cook till translucent, about 4 - 5 minutes. 
3. Add the zucchini and stir.
4. Cook till the onions and zucchini are very soft and easily mash. Zucchini release water when cooked so cook till the water evaporates. Turn the heat to High if needed for a couple of minutes to let all water evaporate.
5. Stir in the mint / dill and lemon juice, salt to taste, and parsley, if using.
6. Put 1 cup of the dip in a shallow dish or bowl, spread with the back of a spoon into a flattish layer.
7. Serve garnished with a generous drizzle of 1 tbsp. or more olive oil.

SKINNY DIPPING: HUMMUS

Hummus is such a favourite of mine! I make it very often when I'm in town consistently. When I'm in town inconsistently, I get hummus nearly everyday at lunch from a Mediterranean restaurant near office. Along with hummus I also get grape leaves, baba ghanouj, olives, and salad from there, but that's another story. Suffice to say I eat mostly vegetarian and mostly Mediterranean food - and I don't get tired of it.

Hummus is: chickpeas, tahini, garlic, lemon, salt. Drizzled with good olive oil.

Hummus is not: blended with any "flavours". No kalamata olives, roasted red peppers, sun-dried tomatoes, basil, spinach, artichokes, etc. Cilantro and chipotle? Yikes!

You can add whatever you want to your dip including chickpeas, and I'm sure it's delicious, but it's not hummus. It's some other dip, by any other name. I do it too, and I make up names for those dips.

Hummus: Chickpea Dip with Tahini

Makes: approximately 3-1/2 cups

- 2 cups dried garbanzos/chickpeas

- 1/3 cup tahini

- 4 cloves garlic

- 1 lemon, juiced

- 2-1/2 tsp. salt

- 3-4 tbsp. olive oil, for garnish

1. Put the chickpeas in a large bowl. 
2. Add enough water to cover the chickpeas by 2-3 inches. They will absorb water and swell so you need abundant water for soaking.
3. Let the chickpeas soak for up to 24 hours, but at least 4 hours.
4. Drain the water and cook the chickpeas in one of the following ways:
1. Pressure cook
2. Slow-cook on low overnight - chickpeas and just enough water to cover by 1 inch
3. Boil on the stove for 1 hour or till very soft
5. Drain most of the cooking water and let the chickpeas cool till just cool enough to blend. To get a smooth hummus you want to blend the chickpeas while the skin is still soft. You can obviously make hummus with refrigerated chickpeas but it will be slightly grainy - still delicious! Or, you can warm up the chickpeas with a bit of water so everything's softened up.
6. Put the chickpeas, garlic, tahini, lemon juice, salt, pepper, and 3/4 cup of the cooking water or fresh water into a blender.
7. Blend to get a very smooth puree.
8. Add more water in 1/4 cup increments if needed to help with blending. The hummus will get thicker as the chickpea puree absorbs some water.
9. Adjust salt and lemon to taste.
10. Put 1 cup of the hummus in a shallow dish or bowl, spread with the back of a spoon into a flattish layer.
11. Garnish with a generous drizzle of 2 tbsp. olive oil and: paprika, minced parsley, or boiled chickpeas.
12. Repeat with the remaining hummus or refrigerate for 3-4 days.
13. Serve cool or chilled with any good Arabic bread.

SKINNY DIPPING: FETA, TANGERINE, AND HERB DIP

I'm not quite Marcel Duchamp, but this recipe is a bit like art with found objects. Objects you find in your fridge or pantry, that want to be seen in a new perspective. Objets trouvés, of a different kind.

It takes all of 5 minutes to put together, not counting the time to dig through the fridge and cupboards for the ingredients. I had some feta in the fridge that I didn't really like on its own with anything, so I figured I'll dress it up a bit with parsley, tangerine juice, and seasonings. Then I also saw a grapefruit and I thought, hmmm...

You can use cilantro if you want, or dill, as long as you're using fresh herbs because the herb-y flavour should really come through. Vary the proportions to what you have on hand. The important thing is to combine flavours that work well together.

Feta, Orange, and Herb Dip
Makes: approx. 1 cup

- 3/4 cups feta cheese
- 1/4 cup fresh parsley
- 1 tbsp dried or fresh rosemary
- 1 clove garlic, peeled
- 2 tsp. red or black pepper
- 1/3 cup tangerine and/or grapefruit juice (juice from 1 tangerine, 1/2 grapefruit)

1. In this order put the: feta, parsley, garlic, pepper, and juice in a blender. Blend till smooth. 
2. Serve with crackers, pita, crostini, crudités, roasted vegetables, as a sandwich spread, or tossed with pasta.

GOUGÈRES: BAKED CHEESE PUFFS

The French have done it again. They may have been fashionably late in nearly every one of the America's Cup races here in San Francisco, but they've been trailblazers when it comes to revolutions. I'm referring to revolutions of our taste buds, of course. Not any that were the consequence of inappropriately timed discussions on whether the members of the public ought to eat cake.

So back to the French and their food alchemy... take the gougère for example. Flour, eggs, cheese, salt, pepper. And sometimes herbs or other seasonings. All spooned onto a tray and baked for a bit. Et voila! Un amuse-bouche, comme il faut! Make them a bit large, make them quite small and bite-sized, serve as an amuse-bouche, or hors d'oeuvre. However you serve them, they're delicious. They're perfect even if you don't have company. On evenings when you're feeling peckish and want just wine, olives, nuts, crudités, and something just a bit more.

This is quite a versatile recipe. Usually I use Gruyère or Comté (the French version of Gruyère, and also called Gruyère de Comté) cheese and don't add much other than salt and pepper. But this time around I had the last bit of parsley and a serrano pepper that needed to be used, a lovely hunk of salty, grainy Pecorino Romano and a small bit of aged Gouda so I used those. The important thing is to use good quality cheese since you will definitely taste it. Also be careful when using soft wet cheeses like blue cheese or goat cheese because they can make the dough too wet, causing the gougères to deflate. They'll still taste fine, so if this happens, no need to panic.

Gougères will keep their shape even after cooled, so make them a few hours or even a day ahead of when you want to serve them. Rewarm in a 350 F / 180 C oven for 5-7 minutes or until warmed, and enjoy!

Gougères: Baked Cheese Puffs

Makes: approximately 30 gougères

- 1/2 cup + 2 tbsp water
- 3 tbsp butter, salted or unsalted, cut into cubes
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup minced parsley

- 1 serrano pepper, finely chopped 

- 3 ounces (approx. 3/4 cup) grated cheese, Pecorino Romano, Gruyère, Comté, or a combination of cheeses

- 1/4 teaspoon salt (optional) - You won't need salt if you use salty cheese like Pecorino Romano, Grana Padano, or Parmigiano Reggiano.

1. Preheat the oven to 425F / 220 C. Line a baking sheet with parchment paper.
2. Heat the water, butter, and salt, if using, in a saucepan until the butter is melted.
3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball.
4. Remove from heat and let the dough rest for a couple of minutes - this is important!
5. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook’. The batter will look a bit lumpy, but after a minute or so, as you stir it will smooth out. (You can do this step of mixing in the eggs in a food processor or electric mixer, but I've never needed to do that.)
6. Add the grated cheese, parsley, and chopped serrano, and stir everything until well-mixed.
7. Make small 1 in. balls from the dough and put on the baking tray. If your dough is wetter and can't be rolled into balls - sometimes mine is, depending on what cheese I use of how large the eggs are - use two spoons to mound the mixture on to the baking tray.
8. Bake for 10 minutes, then turn the oven down to 375 F / 190 C and bake for an additional 15 minutes, until the gougères are completely golden brown.
9. Serve warm.

DANDELION PESTO

I love dandelions - the delicate wispy flowers and the delicious leaves! If I had a garden and if dandelions grew in it, I'd never consider them a weed. I usually whip up a dandelion green smoothie - one of my favourites! But this time around I had an exceptionally large bunch of dandelion greens, so I decided to do something different with half of the bunch: pesto. The lemon juice enhances the distinct flavour of the fresh dandelion greens and the earthiness of toasted walnuts. And parsley as always, just livens everything up!

Not only are dandelion greens delicious, but like all delicious things they're high in the feel-good factor: you know, the one you need everyday to feel like you're not slowly degenerating thanks to many weekends - and some weekdays - of long nights and lots of adult bevvies! Anyway, while we're on the subject, dandelion is excellent for liver detox. Not that I need it, but just letting everyone know. It is also rich in iron, calcium, and protein. And it's a leafy green so: antioxidants. Basically, you need some of this weed.

The pesto is fantastic in a grilled cheddar sandwich, as a pizza/pasta sauce, on a burger, with roasted vegetables and some homemade pita, or just with crackers. Or, let your imagination run wild like a dandelion and use it in any way you like!

Dandelion Pesto

Makes: approximately 2 cups

- 3 cups dandelion leaves, cleaned
- 1/2 cup parsley, cleaned
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, peeled
- 1/2 cup walnuts, toasted just until aromatic
- 1 teaspoon good quality salt, I use Himalayan pink salt
- 1 Meyer or regular lemon, juiced

1. Put the walnuts, garlic, salt, lemon juice, olive oil, and greens - in that order - into a blender jar and blend until smooth.
2. Refrigerate or freeze if not using within 2 hours. As all pestos and condiments, this one also tastes best after 6 hours or longer.

Notes:

1. Use all organic ingredients if possible, especially greens.