06 June


Falafel

June 12: International Falafel Day

Falafels are one of our all-time favorite Middle Eastern foods! We eat them at ethnic festivals and Mediterranean restaurants around the United States. But when we visited Egypt and United Arab Emirates, we were able to taste a variety of this vegetable-based appetizer. They were served during breakfast buffets at the finest luxury hotels as well as on the roadside as street snacks and at fast food courts. We prefer them plain with a dipping sauce but falafels may be eaten as a filling in sandwiches. Either way, cooking and eating falafels are a fabulous way to observe International Falafel Day!

Recipe

(Adapted from Sol. S.)

Ingredients

  • 1 ¼ cups dried chickpeas/garbanzo beans
  • ½ sweet onion, chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 lemon, zested
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼tsp. ground cardamom
  • ½teaspoon baking powder
  • 3 tablespoons water
  • 1 ½ tablespoons flour
  • ½ teaspoons sesame seeds for coating (optional)
  • 3 cups oil for frying (vegetable, sunflower or other light oil)

Directions

In a large bowl, place the dried chickpeas and immerse them in water about twice as much their volume. Soak overnight to soften. Drain and rub off any leftover skins.

Chop the onions, crush the garlic cloves and chop the parsley and cilantro leaves. Zest the lemon.

In a food processor, grind the chickpeas with onion, garlic, parsley and lemon zest until fine and grainy but not mushy and pasty.

Place the mixture back in a bowl and mix with cilantro, spices (salt, cayenne pepper, cumin, coriander and cardamom). Add the baking powder, water and flour. Cover the bowl and refrigerate for an hour to allow the flavors to blend.

Use a scoop to form 2-inch balls. Press gently so the mixture holds together. Flatten slightly into patties.  Sprinkle with sesame seeds if using. Deep fry in hot oil for 3-5 minutes until golden brown (make sure the centers of the falafels are cooked through). Drain on paper towels. Serve while still warm.

Notes

  • We like to freeze the uncooked falafels to hold their shapes better. On a baking sheet lined with waxed paper, put the uncooked falafels in a single layer. Freeze until firm. Transfer frozen uncooked falafels in a container and seal well until ready to deep fry.
  • Some people make falafels in mini sausage shapes or balls. Keep the mixture small so they cook through better and are crisp on the outside instead of bread-like (larger and thicker falafels might not cook all the way in the center).
  • Serve falafels warm with tahini, hummus or spiced yogurt dipping sauces or in a pita pocket with vegetables as a sandwich.

 

Oven Roasted Okra

bakedokra

June: National Okra Month

The lazy days of summer are upon us and we also get lazy about cooking complicated meals around this time of the year. So we keep things simple by oven-roasting seasonal vegetables like okra. We normally don’t go out of our way to make it because of okra’s “slimy reputation”. But because our neighbors and friends give us an abundance of organic okra from their garden and farm, we do not want their hard work of picking the pods to go unappreciated (besides, we are lazy to pick them ourselves, unless we pick them up in packages at the grocery store). We also find the easiest way to cook okra—in the oven. Just trim and toss them with a little olive oil and spices and roast them. Roasted okra is our lazy “ladies’ fingers” recipe post for National Okra Month.  

Recipe

 Ingredients 

  • 1 pound of okra
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ½ – 1 teaspoon seasoning blend (see Notes)

Directions

Wash the okra and dry with paper towels. Trim off the top and end of each okra pod. Cut into ½-inch slices.

bakedokrasteps1

In a large mixing bowl, mix the olive oil with salt and pepper to taste. Toss the okra in the olive oil mixture. Sprinkle with seasoning blend (optional).

bakedokrasteps2

Spread them out onto a foil-lined baking sheet. Bake in a preheated oven at 425 degrees F for 15-20 minutes. Remove from the oven. Serve hot.

 bakedokrasteps3

 Notes

Dry Martini

June 19: National Dry Martini Day

James Bond was very specific about how he wants a mixologist to make his martini. The fictitious but famous spy, 007, in Casino Royale (movie and book), instructed:

 “A dry martini. One. In a deep champagne goblet. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.”

What he described is a recipe for the Vesper martini, named in memory of Vesper Lynd, the woman he loved who was killed by the bad guys in the franchise. But for our blog, we are posting a recipe for a classic dry martini, which is stirred, not shaken. Also, unlike Bond’s beverage, the classic dry martini includes vermouth instead of vodka. As an ingredient he mentioned, Kina Lillet no longer exists but mixologists recommend Lillet Blanc while other bartenders add a splash of bitters.

Whether shaken or stirred, and whatever variation of ingredients are mixed for a dry martini, enjoy this classic cocktail on National Dry Martini Day. Cheers!

Recipe

 Ingredients

  • Ice
  • 3-4 ounces dry gin
  • ½ – 1 ounce dry vermouth OR vodka
  • splash of Lillet Blanc OR orange or Angostura bitters (optional)
  • lemon peel twist OR olive

Directions

Fill a shaker with ice. Add the gin and vermouth OR vodka. Stir briskly OR shake. Strain into a chilled martini glass. Garnish with a lemon peel twist OR olive.

 Notes

 

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