There is nothing quite like the crisp fresh flavors that you find in a Greek salad. A classic to be sure and not to be messed with, but trying an alternative to an oil and vinegar dressing wouldn’t be construed as culinary heresy would it? Certainly not my intention.
But I have been playing around with some tried and true good old American salad dressing recipes over the summer. I have to say a green goddess dressing using fresh herbs is about as robust and tantalizing as any salad dressing you will ever make. The original recipe was created at the Palace Hotel in San Francisco in 1923 that was inspired by a recipe created by Louis XIII chef. If that doesn’t give this dressing any pedigree, Aphrodite, the Greek goddess of love and beauty, surely does.
Cutting to the chase, adding a salty goat’s milk feta cheese into the green goddess dressing mix really ups the flavor quotient and adds a zesty background that accentuates the freshness of the green herbs. A Greek salad dressed with this savory green sauce seemed duly apropos.
Ideally this dressing should be made a day in advance so that there is time for the flavors to meld together and bloom.
Greek Green Goddess Dressing: makes 2 cups
- 4 oz Greek goat’s milk Feta cheese ( or sheep’s milk feta), at room temperature, crumbled
- 1 tablespoon + 1 teaspoon red wine vinegar
- 1 teaspoon fresh lemon juice
- 1 tablespoon finely minced fresh oregano leaves + whole leaves for garnishing
- 1 tablespoon finely minced fresh lemon thyme leaves
- 1 tablespoon finely minced fresh flat leaf parsley leaves
- 1 teaspoon finely minced fresh chives
- 2 tablespoons buttermilk + more for thinning
- 4 twists of freshly ground black pepper
- 1 cup full fat Greek yogurt
- 2 garlic cloves, peeled and finely grated (microplaned), about 2 teaspoons
- ½ teaspoon anchovy paste (or ¾ teaspoon fish sauce)
- ½ teaspoon honey
- sea salt to taste
You may question the use of fish sauce in lieu of anchovy paste in this recipe, but both the Greeks and the Romans developed and used fermented fish sauces to flavor their foods. It is that fifth taste in addition to sweet, salty, sour, and bitter that has brought flavor to life in the Mediterranean and Asian cultures since ancient times. A staple in my kitchen!
I prefer using a food processor for combining the feta with herbs, vinegar, lemon juice, and 2 tablespoons of butter milk for a smoother base for the dressing. That said you may do this by hand, but be sure the herbs are very, very, finely minced.
Place the crumbled feta, red wine vinegar, lemon juice, oregano, lemon thyme, parsley, and chives in the work bowl of a food processor. Pulse to combine the ingredients, stopping from time to time to scrape down the sides of the work bowl. Continue until the mixture holds together into a very thick paste. Scrape the mixture into the bottom of the work bowl and add 2 tablespoons of buttermilk. Process for a minute or two until the mixture is nearly smooth.
Transfer the mixture to a mixing bowl and add the freshly ground pepper, the Greek yogurt, grated garlic, anchovy paste (or fish sauce), and the honey and stir until all the ingredients are thoroughly incorporated.
At this point the dressing will be quite thick and may require thinning with some additional buttermilk, stirred into the mixture a tablespoon at a time, until the dressing is the consistency of chilled Greek Yogurt. Keep in mind the consistency of the dressing will firm up when refrigerated as well.
Taste the dressing and add additional salt if needed and stir until completely incorporated into the dressing. Transfer the dressing to a glass jar, close tightly with lid, and refrigerate overnight. The dressing will keep for about a week refrigerated.
For the salad:
- romaine lettuce leaves, torn
- head lettuce (iceberg), torn
- radicchio leaves, torn into thin strips
- wild arugula leaves, stems removed
- cherry tomatoes, or sliced vine ripe tomatoes, seeded
- cucumbers, seeded and cut into bite size pieces
- red onions, thinly sliced into rings
- black calamata olives, pitted
Combine the leafy salad greens along with most of the tomatoes, cucumbers, and onion slices in a large salad bowl. Reserve the remaining tomatoes, cucumbers, and onion slices to garnish the salad later.
Spoon some dressing over the contents of the bowl and toss until all the contents are evenly coated with dressing.
Transfer the dressed salad to a large platter or to individual salad bowls. Top with the remaining tomatoes, cucumbers, and red onion rings. Add small dollops of dressing over the salad and top with the pitted olives. Garnish with fresh oregano leaves and serve. Serve with additional dressing in a bowl on the table as well as a pepper mill.
Moroccan food is a perfect choice to serve for a casual supper for a crowd. The aromas, flavors, and colors of the Maghreb all magically spring to life right in front of your guests eyes. For me Moroccan food satisfies all the hallmarks of a truly world class cuisine as well as being food that almost anyone can master right at home in their own kitchen. Like other regional Mediterranean cuisines the emphasis in Moroccan cookery relies on traditional foods and flavors that highlight locally grown produce along with a modest, but assertive, use of poultry, meats, and fish. Harissa is then the tie that binds any Moroccan meal together.
Harissa’s is a rich earthy red chile laced sauce found all over Morocco. (see recipe here). Always on hand in my kitchen as it will most likely be in yours once you have tasted it. Make your own. I promise you, you will become addicted.
Moroccan food really is easy to prepare, mostly in advance, with only a few final flourish that won’t leave you frazzled and exhausted just as your guests arrive. I have included the menu for a Moroccan supper for twelve that I recently cooked for a friend’s birthday party. The flavors of Morocco were duly relished by all!
Summer Moroccan Supper
Hummus (see recipe here) with Bread Sticks
Spiced Moroccan Lemon Chicken
Roasted Pumpkin with Red Onions & Roasted Spiced Cauliflower
Smoked Eggplant with Garlic Flat bread
Fresh cherry frangipane Tart (see recipe here)
Moroccan Spiced Lemon chicken serves 4
- 4 boneless organic chicken thighs
- 1 onion, finely diced
- 3 garlic cloves, finely grated
- 2 tablespoons finely grated fresh ginger root
- 1 tablespoon toasted cumin seeds, coarsely ground
- 1 tablespoon toasted coriander seeds, coarsely ground
- 1 teaspoon toasted black peppercorns, coarsely ground
- ½ teaspoon ground turmeric
- 2 teaspoons sweet paprika (Spanish if available)
- ¼ to ½ teaspoon chile flakes
- 2 teaspoons sea salt, divided
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons olive oil
- 2 cups stock (or water)
- 1 lemon 1 tablespoon honey
- roasted red chile strips (optional)
In a large non-reactive bowl combine the onions, garlic, ginger, cumin, coriander, black pepper, turmeric, paprika, chile flakes, 1 teaspoons sea salt, lemon juice, and olive oil. Mix until combined.
Add the chicken thighs to the bowl and massage the marinade into the thighs. Flatten the contents of the bowl so the thighs are completely submerged in the marinade. Cover with cling film and set aside for at least an hour or refrigerate for several hours.
Trim the ends off the lemon and thinly slice the lemon crosswise into rounds. Place the rounds in a skillet in a single layer and add water to just cover. Sprinkle with 1 teaspoon salt and place the skillet over medium heat and Simmer for 5 minutes.
Remove the skillet from the stove and drain off the water. Drizzle the honey over the slices and set aside to use later.
Preheat the oven to 400 f / 200 c Adjust the oven rack to the upper half of the oven.
Bring the marinated thighs to room temperature if they have been refrigerated.
Place the thighs, skin side up, in a deep baking tray or oven proof dish. Pat the remaining marinade over and around the sides of the thighs. Add enough stock to the tray to come about half way up the sides of the thighs. Transfer to the oven and roast for 15 minutes.
Divide the prepared lemon slices in half.
Open the oven, rotate the tray, and place lemon slices on top of thighs. Garnish each thigh with strips of roast red chiles (optional). Close the oven door and roast another 15 minutes.
Then remove the tray from the oven and pour the remaining cooking liquid into a small saucepan. Cover the chicken lightly with foil and set aside to rest.
Place the saucepan of cooking liquid on the stove top and add an additional cup of stock to the pan. Set the pan over medium high heat and cook until reduced by half.
Plate the thighs and spoon pan juices over the thighs.
As suggested, serve with roasted pumpkin (see recipe here) and spiced roasted cauliflower (or other seasonal vegetables), couscous, and harissa as pictured. Place the reduced pan juices in a bowl placed on the table for ladling over all.
It’s cherry season in the northern hemisphere judging from the abundance of fresh cherries from the US and Canada that are available in the supermarkets here in Thailand at the moment. Cherries do not grow in the tropics so they are a real indulgence that is well worth savoring, if ever so briefly.
As a cook, what immediately came to mind was making a classic Italian/ French fresh cherry frangipane tart. Making tarts can get complicated, but this tart is relatively easy to make and beautifully showcases the plump whole fresh cherries nestled into a frangipane (almond flvored) cream and baked until golden brown. The scent of almonds wafting through the kitchen seductively compliments the juicy sweet tartness of the gently softened cherries.
Bing cherries are your best choice for a fragipane tart. They are plump, firm, deeply colored, and have a crisp sweet sourness. To pit or not to pit the cherries? Some cooks do not, but pitting the cherries requires so little effort. Cherry/olive pitters are available online, worth the small investment, and will last a lifetime.
Other fresh stone fruits you may want to try for this recipe include apricots, nectarines, plums, or peaches.
Fresh Cherry Frangipani Tart makes a 9 inch tart
- Your favorite pasty dough, well chilled, rolled out, and fitted into a 9 inch tart pan.
- 18 oz/ 500 g fresh dark red (Bing) cherries, stems and pits removed
- 1 cup sliced almonds
- ½ cup sugar, divided
- 3 ½ oz/ 100 g unsalted butter at room temperature
- pinch of salt
- 2 teaspoons rum
- ¼ teaspoon almond extract
- 1 large whole egg
- 1 tablespoon whole milk
- 2 tablespoons light colored jam for glazing
Place the almonds and 2 tablespoons of sugar in a food processor and blitz until the almonds have been reduced to a stone ground flour like consistency.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the butter is creamy. Scrape down the sides of the bowl and add the remaining sugar and beat until fluffy, about 1 minute. Once again scrape down the sides of the bowl and add the almond mixture and mix until thoroughly combined. Then add the salt, rum, and almond extract. Mix until combined. Then add the egg and milk and mix until light and fluffy.
If you are not using the frangipane cream right away, cover and refrigerate. Be sure to bring the cream to room temperature before assembling the tart.
Preheat the oven to 350 f/180 c
Assembling the tart:
Remove the pastry lined tart pan from the refrigerator and spoon the frangipane cream into the trat shell and even out the surface with a silicone spatula.
Arrange the pitted cherries over the entire surface of the tart, pressing ever so gently so the cream just anchors the cherries in place.
Transfer the tart to the oven and bake until the pastry crust is lightly browned and frangipane cream has puffed up and golden brown, about 50 to 60 minutes. Turn the tart after the first 30 minutes to insure even baking.
While the tart is baking heat the jam in a small pan until melted, strain out the solids, and set aside.
When the tart is done transfer to a cooling rack. Brush the glaze over the top of the tart and cool to room temperature.
Serve cut into wedges. This tart needs no flourishes. Beautiful just s it is.
The dilemma for gardeners and cooks this time of year is “ what am I ever going to do with all these vegetables?” Don’t panic trying to come up with three or four recipes that accommodate various vegetables. Why not take the simplest route and braise them all together? I find what emerges from the oven is a deeply flavorful melange of vegetables that are substantial enough to serve as a main course along with rice, couscous, bulgar wheat, or try tossing them with a pasta.
The other obvious beauty of this approach is a quick easy meal that almost makes itself. A short saute on the stove top and then into the oven to braise for an hour, and that’s all there is to it!
You hardly even need a recipe for this other than a few words about the cooking sequence and timing. Use any combination of seasonal vegetables available.
Braised Summer Vegetables: serves 4
- 3 tablespoons olive oil
- 1 large brown onion, peeled and diced
- 1 green bell pepper, trimmed, seeded, cut into thin strips lengthwise, and halved
- 1 red bell pepper, trimmed, seeded, cut into thin strips lengthwise, and halved
- 3 to 4 garlic cloves, peeled and minced
- 5 oz/142 g shiitake (or other mushrooms) brushed clean and thinly sliced
- 1 tablespoon tomato paste
- ¼ cup dry white wine, dry sherry, or water
- 1 large carrot, peeled and diced
- 1 small pumpkin (or squash) peeled and diced
- 1 cauliflower, separated into florets
- a bunch of kale leaves, chopped
- 1 teaspoon fresh marjoram leaves
- ½ teaspoon lemon thyme
- 1 teaspoon sea salt
- 1 ¾ teaspoon freshly ground black pepper
- vegetable stock or water
- harissa (optional)
preheat the oven to 350f/ 180c
Best to use a Dutch oven if you have one or a pot with a tight fitting lid. Place the pot on the stove top over medium heat and add the oil. When the oil is hot add the onions and saute 4 or 5 minutes until soft without browning.
Add the bell peppers and turn up the heat a bit. Toss along with the onions for several minutes. Add the garlic and cook another minute and then throw in the mushrooms. Saute, while tossing, 4 or 5 minutes or until the mushrooms are soft and aromatic.
Make a well in the center and add the tomato paste. Compress the paste against the bottom of the pot to caramelize before stirring into the sauteed vegetables. Continue to saute another couple of minutes. Then stir in the white wine, sherry, or water. Saute until the liquid has mostly evaporated.
Add the carrots, pumpkin, cauliflower, kale leaves, marjoram, thyme, salt, and pepper and toss everything together until well combined. Level out the contents of the pot and add stock or water to nearly reach the surface of the vegetables. Cover the pot with the lid and transfer to the oven and roast about 1 hour.
Check after 45 minutes and add a little stock or water only if needed, tasting and adding more salt to taste.
Serving suggestions: As a main dish serve with rice, couscous, or bulgar wheat, or toss with pasta.
I like serving these vegetables with a spicy Moroccan harissa. (see recipe here)