Recipe (Re)creation: Chocolate + Orange Florentines

This recipe is courtesy of the Ottolenghi Cookbook, the newest cookbook by the authors of bestsellers Plenty and Jerusalem.  This book is equally wonderful and I highly recommend it.  I went straight to this florentine recipe since I have always had a soft spot for chocolate oranges around the holidays.  I got one in my stocking every year as a kid,  and now that flavor combination always reminds me of Christmas.  I actually looked high and low for chocolate oranges to put in our stockings this year and came back empty-handed, so these helped fill the void.  I ended up drizzling dark chocolate on the cookies, but they are also delicious on their own without the chocolate.  Either way, you can't go wrong.

Makes about 20 cookies

Ingredients:

• vegetable oil
• 2 egg whites
• 3/4 cup plus 1 tbsp powdered sugar
• 2 3/4 cups sliced almonds
• zest from 1 orange
• 1/2 cup dark chocolate ships

Directions:

-Preheat oven to 300 degrees F.
-Line 2 baking sheets with parchment paper and brush with oil.
-Put egg whites, powdered sugar, sliced almonds, and orange zest in a bowl.
-Mix gently and pick up the mix to make small mounds evenly spaced on sheet.
-Dip a fork in cold water and flatten each mound thinly.
-Place one baking sheet in the oven and bake for about 15 minutes.
-Repeat with the second sheet, baking until lightly golden.
-Meanwhile heat 1/2 cup dark chocolate chips over a double burner.
-When fully melted, drizzle chocolate on the cooled cookies using a fork.
-Eat immediately or store in a sealed container.

Recipe (Re)creation: Na'ama's Fattoush

This recipe is from Ottolenghi and Tamimi's long-awaited cookbook, Jerusalem.  I never thought I'd say it, but I like this cookbook even more than Ottolenghi's other cookbook, Plenty.  This one features both Jewish and Arab dishes, and there are both vegetarian and meat-laden dishes to keep just about everyone happy.  This fattoush salad reminds me of my trip to Lebanon and fattoush was one of my absolute favorite discoveries from the trip.  This recipe is delicious as is, but I just added a few twists to make it slightly more satisfying.  I used pita instead of naan and I toasted it so that it kept its integrity and didn't get soggy.  I also topped the salad with a little crumbled feta for some added salt and creaminess.  You can serve this salad with some grilled sausage or extra pita and hummus and you are all set for a perfect weeknight meal.

ps. Buy the Jerusalem cookbook- you won't regret it.

Serves 3-4

Ingredients:

• 3/4 cup Greek yogurt
• 1/2 cup milk
• 2 large pitas, toasted
• 3 large tomatoes, diced
• 4 radishes, thinly sliced
• 3 mini cucumbers, peeled and diced
• 2 green onion, sliced thinly
• 5 mint leaves
• 1/2 bunch flat-leaf parsley, chopped
• 2 cloves garlic
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp sumac
• 1/4 cup crumbled feta (optional)
• salt & pepper

Directions:

-To make the buttermilk dressing, start 1 hour in advance.
-Whisk the milk and yogurt together in a bowl.
-Set aside, or place in the fridge until bubbles form to the surface.
-Tear the bread into bite-sized pieces and place in a large mixing bowl.
-Add the buttermilk dressing, and all the other ingredients and mix well.
-Allow flavors to mix for 10 minutes and then spoon the fattoush into serving bowls.
-Drizzle with olive oil and season with salt & pepper.
-Garnish generously with sumac and a sprinkle of feta cheese.

~Enjoy~