Tag Archives: appetizers

Puréed beets with yogurt and za’atar and butternut squash and tahini dip

These are the dishes that started my love affair with Yotam Ottolenghi and inspired me to start writing this blog. Last year at Christmas, Meera’s roommate invited me to their house and she made these dishes. Quite frankly, they blew my mind.

Puréed beets with yogurt and za'atar

Puréed beets with yogurt and za’atar

A year later, when I was invited to Christmas dinner at Patrick’s house, I made these dishes again. It was a commemoration of the past year, going back to where it all started. I’ve come a long way in the last year in terms of my cooking. As my sister Reva likes to say, a year ago I barely knew how to open a can. She exaggerates, but it’s true – I’m much more comfortable in the kitchen now than I was then! Of course, another exciting thing about this year is that it’s been raining a ton in Berkeley this past month, and there are mushrooms galore! This fungi foodie is very happy about that :)

Here I am super excited to be picking mushrooms on Berkeley's campus this year

Here I am super excited to be picking mushrooms on Berkeley’s campus this month

I’ve already blogged about the butternut squash and tahini dip, in a previous post. Briefly, peel and chop a large butternut squash into chunks, sprinkle with cinnamon, salt, and olive oil, and roast in the oven for 70 minutes. Next, put it in the blender with greek yogurt, tahini, and garlic. When ready to serve, sprinkle with black and white sesame seeds and date syrup. That’s it! I got my date syrup at the airport in Tel Aviv right before I hopped on the plane back to San Francisco, but I imagine you could find it at any Middle Eastern specialty store. Don’t forget the date syrup – it makes the dip pop! The date syrup is also necessary for the beet dip, which is a savory contrast to this sweet spread.

Butternut squash and tahini dip before date syrup is added

Butternut squash and tahini dip before date syrup is added

While I personally prefer the sweeter butternut squash and tahini spread, the beet dip seemed to be a bigger hit with the men at the party. I’ve been on a bit of a beet kick lately. I’ve even been adding them to my morning smoothies! The first step of this dish is to roast 2 lbs of beets in the oven at 400 degrees F for a very very long time. Ottolenghi suggests roasting them for about an hour, but I had to roast them for nearly 1.5 hours to get them to the point where a knife can easily slide into the beet. In the meanwhile, assemble the rest of the ingredients, as pictured below. I found this recipe on pg. 53 of Jerusalem, but it was also featured online here.

Ingredients for the beet dip: hazelnuts, green onions, red chili, Greek yogurt, za'atar, date syrup, salt.

Ingredients for the beet dip: hazelnuts, green onions, red chili, Greek yogurt, za’atar, date syrup, salt

Once the beets are soft enough, take them out of the oven and let them cool. Then peel them with your fingers and cut them into pieces and place them in the blender. This part is really really messy so arm yourself with reinforcements. Patrick was a great help with peeling the beets :) Blend them with 2 cloves of garlic, 1 small red chile, and 1 cup Greek yogurt.

Greek yogurt, seeded and chopped red chile, garlic

Greek yogurt, seeded and chopped red chile, garlic

Blending in the beets

Blending in the beets

Once the yogurt, chile, garlic, and beets are blended, place them in a bowl.

Beets are so pretty!

Beets are so pretty!

Next spoon in 3 tbsp olive oil, 1.5 tbsp date syrup, 1 tbsp za’atar, and 1 tsp salt.

Puréed beets with olive oil, za'atar, date syrup, and salt.

Puréed beets with olive oil, za’atar, date syrup, and salt

Mix with a spoon. Then chop up 2 tbsp of roasted hazelnuts, and slice two green onions, and spread them on top. Ottolenghi also calls for 2 oz of goat’s cheese on top, but I am not a huge fan of goat’s cheese, so I refrained.

Beet dip with roasted hazelnuts and green onion garnish

Beet dip with roasted hazelnuts and green onion garnish

Both dips are unexpected and delicious, and are great with pita, crackers, carrots, jicama, or peppers. Middle Eastern mezze on Christmas, a new tradition?

 

Chard cakes with sorrel sauce

These chard cakes are the perfect vaguely healthy yet super decadent summer appetizer or side dish.  They are seriously so good is difficult to describe. It’s this odd sensation of something super healthy and good for you like chard, and then made a little bit sinful by deep frying it, but then it’s covered in this really fresh and light tasting sorrel sauce.  The recipe for the chard cakes is on p. 149 of Yotam Ottolenghi’s Plenty and is also featured online here.

This is how much I love swiss chard

This is how much I love swiss chard

I don’t think I’d ever cooked with swiss chard before starting this blog, but now I’ve cooked at least 4 recipes featuring it. It is just so good the way that Yotam Ottolenghi suggests making it, and it is especially well complemented by Greek yogurt, which I think has been a key ingredient in every swiss chard recipe I’ve made so far (I especially really loved the swiss chard with tahini, yogurt, and buttered pine nuts, featured here).

Here I am contending with my mountain of swiss chard

Here I am contending with my mountain of swiss chard

Unfortunately it’s summer and dry as a bone, so I don’t have any mushrooms or a mushroom lesson for you today, but I made this recipe for the first time with my friend Rachel, who is a fellow microbial ecologist and has started a blog herself teaching people about microbes – so check it out if you want to learn some microbial ecology :)

Ingredients for the sorrel sauce - Sorrel, garlic, greek yogurt, dijon mustard

Ingredients for the sorrel sauce – sorrel, garlic, Greek yogurt, dijon mustard

As for the chard cakes, the first step is to make the sorrel sauce, which requires either a food processor or a blender. I used a food blender while making it at Rachel’s house and I used an immersion blender when I made it again at home. Personally I think the immersion blender was a bit easier but either works. Make sure to start boiling the water for blanching the Swiss chard while making the sauce because the sauce doesn’t take that long to make and you might get hungry while waiting for the water to boil!

Sorrel leaves

Sorrel leaves

I don’t think I’ve ever cooked with sorrel in my life before! It grows wild all over California and my other friend Rachael, who I took mushroom hunting with me in Point Reyes, was pointing out and collecting the wild sorrel growing along the trails. Next time I will have to collect it myself in the woods, but this time I bought it from the Berkeley bowl.  Blend the sorrel leaves, Greek yogurt, garlic clove, olive oil, and Dijon mustard until smooth.

Mixing together ingredients for the sorrel sauce

Mixing together ingredients for the sorrel sauce

It makes a beautiful bright green sauce that I will have to find other uses for this week since we had a lot of extra! I think it would be good on cous cous or steak and would probably go well with grilled porcinis :)

Sorrel sauce in the immersion blender

Sorrel sauce in the immersion blender

I felt like I would totally fit in with all of the Berkeley and Oakland hipsters when Rachel gave me a mason jar to store the sorrel sauce in:

sorrelsauceinmasonjar

Sorrel sauce

Isn’t it beautifully bright green?

Sorrel sauce in mason jar

Sorrel sauce in mason jar

After the sauce is made the next step is to blanch the swiss chard. While the swiss chard is blanching, sautee pine nuts in oil. This is another repetitive theme in the Ottolenghi books and it is delicious! Pine nuts add such a nice decadent crunch to all of these dishes and they are so good toasted!

Blanched swiss chard with toasted pine nuts

Blanched swiss chard with toasted pine nuts

Next add the egg, bread crumbs, salt, pepper, and cheese. I had no idea where to find kashkaval cheese but a quick google for substitutions on my iphone while at the grocery store found me mozzarella. Rachel, who has made the recipe before and said she went out of her way to find kashkaval cheese at a specialty cheese shop, said it tasted way better with mozzarella. The mozzarella was creamy and stringy which held together the cakes very well. Then came the fun part – mixing everything together and molding the cakes with my hands! While mixing the cakes we started heating up canola oil in a pan.

Adding the mozzarella cheese

Adding the mozzarella cheese

Mixing up the chard cakes

Mixing up the chard cakes

Once the oil was hot we fried the cakes in the oil for 2-3 minutes on each side. This was pretty much my first time frying anything!

swiss chard cakes frying in oil

swiss chard cakes frying in oil

Don’t they look pretty when they start to brown?

Swiss chard cakes browning

Swiss chard cakes browning

Rachel didn’t have any paper towels but she did have leftover napkins from Halloween which we put to good use!

Chard cakes with lemon wedges and halloween napkins

Chard cakes with lemon wedges and halloween napkins

These cakes tasted super decadent and delicious. They were satisfying and surprisingly not that unhealthy tasting given they were fried in oil.

Chard cakes fried to perfection

Chard cakes fried to perfection

You have to make them yourself. Seriously, just go do it. You won’t regret it! Here is the ingredient list to help you out :)

Sorrel sauce:

  • 3 cups sorrel leaves, washed
  • 1/2 cup Greek yogurt
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • salt

Cakes:

  • 1.25 lbs Swiss chard
  • 1/3 cup pine nuts
  • 1 tbsp olive oil
  • 4 oz kashkaval cheese, coarsely grated (I used mozzarella)
  • 1 egg
  • 6 tbsp dried white breadcrumbs
  • 1/4 tsp salt
  • black pepper
  • vegetable oil for frying