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~

Restaurant (Re)creation: Las Ventanas' Chipotle Shrimp & Chorizo Tacos

On a recent trip to Mexico, I had the pleasure of taking a cooking class with Fabrice Guisset, the Executive Chef at Las Ventanas. The pleasure quadrupled when I found out everyone else in my class cancelled, so I had my own private class.  I had put in some dish requests the night before and Fabrice took all of my requests and put together a great little menu.  We made ceviche (recipe to come), shrimp & chorizo tacos, and fresh guacamole. I choose to share the shrimp & chorizo tacos and guacamole now since I figured it would be the perfect Cinco De Mayo dish to cook for your friends. The guacamole is a simple traditional Mexican recipe and the shrimp taco is the perfect blend of sweet and spicy with a kick from the chorizo and chipotle peppers.  Nothing will compare to Fabrice's al fresco cooking class, but at least we can make some authentic Mexican dishes on Cinco de Mayo (and dream of poolside margaritas in the process!)


Serves 4


Ingredients:


Guacamole

• 3 Avocados
• 1/2 bunch of cilantro
• 1 jalapeño chili, seeds removed and diced 
• 1 oz. fresh lime juice
• salt

Shrimp & Chorizo Tacos

• 1 pound raw medium size peeled shrimp, sliced in half lengthwise
• 1/2 tsp salt
• 8 oz chorizo
• 1 pound finely chopped tomatoes
• 1/3 cup sliced white onions
• 2 pieces canned or dried chipotle chilies, cut into strips
• 1 tbsp brown sugar
• 1 piece holy leaf (optional)
• 1 tbsp dry oregano
• 1/2 bunch cilantro, chopped
• Vegetable (or corn) oil
• Small tortillas

Directions:


Guacamole


-Cut the avocado in half and take out the seed.
-Scoop avocado into a bowl and mash with a fork to blend.
-Add the rest of the ingredients finely chopped and season with salt and lime juice.


Shrimp & Chorizo Tacos


-Heat a skillet over low heat and drizzle with vegetable oil.
-Crumble the meat of the chorizo into a skillet and cook until the fat is rendered out. 
-Add the onion to the pan and fry for about 5 minutes.
-Add the raw shrimp, brown sugar, herbs & chilies to the skillet.
-Adjust the seasoning and cook for about 10 minutes.
-Serve on a tortilla (or a tostada) with refried black beans, sour cream, queso fresco, and guacamole.


¡Buen Provecho!


Las Ventanas
Transpeninsular Hwy 23400 
San Jose del Cabo, 
Baja California Sur, Mexico
www.rosewoodhotels.com/en/lasventanas/