Saturday, July 8, 2017

July 7 Shabbat with Aysun

Home from France-with-Fred

and England-with-Jean,

and, eager to be with the family, 

we had a Mather Shabbat on Friday.  
 {open to suggestions for the Mather Friday Flag :) }

A lot of work?  Yes.  But not for me!  
Chef/Ahçıbaşı Aysunto the rescue! 

As with the dinner for Rumeli's friends, Aysun conjured a Turkish table to rival the Sultan's kitchen.

gathering for blessings

To LIFE  L'Chaim!

 Can't have too much blessing....

Coming attraction:  Aysun will give us a Manti Class.  Recipe will be posted.

Here's the yes, make over and over, "Asian" Cucumber Salad
which was just barely enough for the 10 adults.  I would double this so some can be sent home.

Based on this, but with the addition of Tahini and some etcs., and some thoughts.

•1 container Persian or seedless cukes from TJs, not peeled; sliced thin..  1.5 lbs?
•6 tablespoons white wine vinegar (or seasoned rice vinegar
•2 tablespoon soy sauce
•2 teaspoon sugar
•2 small garlic clove, minced or pureed
•1 TB+ lightly dried  (or )minced fresh ginger  
•1/4 teaspoon Aleppo or ? cayenne (more to taste)
•Freshly ground pepper
•2+ TB dark sesame oil
•2+ TB  Tahini (because I ran out of sesame)
•6 tablespoons sunflower oil or grapeseed oil
•3 bunch scallions, white and light green parts, sliced very thin
•6 tablespoons chopped cilantro
 •Salt to taste(soy sauce maybe enough)

Chopped peanuts have been suggested.
                                      Maybe to add on your own?
• Slice the cukes.  (I salted them, rinsed and dried. Big mistake. This led to wilty, salty slices.  Forget it)
•Whisk together the vinegar, soy sauce, sugar, garlic, ginger, peppes, tahini. 
•Whisk in the sesame oil and the sunflower or grapeseed oil.
•Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.
Presnac   our house specialty, always reminiscent of Aleks and the former Yugoslavia-



Rumeli, Naveed (below his painting of a Victorian house!), and Brin


Selim and Naveed


Heather and Danny


Monday, June 12, 2017

June 11 Dreese is SEVEN; the family party


Our sweet Family

After Dreese's kids + parents "Dracula Party" in their backyard and in the dark "dungeon" in his room, the sentient gathered at Mather. 

In homage to (but more comfortable than) Fenton's, we had a Sandwich Buffet starring potato chips, bread & butter pickles, and vegan tuna salad (a huge success !! A+) and Make Your Own Sundaes, starring Fenton's Swiss Milk Chocolate ice cream + fudge sauce, and, etcs. 

Scroll Right to see it all....

Spot On Vegan Tuna Salad from HotForFood

* makes 4 sandwiches
1 - 15 oz. can chickpeas
1/3 C 1 Tbsp relish (recipe called for a finely chopped dill pickle)
1/3 C finely chopped celery
1/4 C finely chopped red onion
1/3 C Vegan mayonnaise (or less)
1 tbsp lemon juice
1/2 tsp Old Bay seasoning
1/4 tsp sea salt
1/4 tsp ground pepper

Drain and rinse the chickpeas. Mash them in a bowl with a potato masher or fork. (this is the only time consuming part.)
Add the remaining ingredients and combine well. Store in the fridge for up to 5 days. 

Other Fixins;
Deviled Eggs with Dijon mustard, topped with dill or cilantro or paprika
Tomato slices
Avocado slices (drizzled with lemon)
Brie (soft)
Jack (+tortillas for kids' quesadillas)
Mayo and Vegn Mayo
Bread and Butter Pickles
Black olives
Celery sticks
Potato Chips
Cyrus' Amazing Pearl Couscous Salad with Artichoke hearts and mozzarella cubes
 (ask him for the recipe:) 
I'll remember by youth as a time when my uncle Cy always leaned heavily on me for support.................... Naveed

The Bats

 The folks (thank you Auntie Photographer Karen)

Monday, June 5, 2017

June 2017 New Baby in Town! + Layered salad

Heather and Danny have a Baby Boy!  
                        = Total Cutie.   Ask parents for photos!

Father's Outlaw Mother [FomFom?] came to visit with this "Middle Eastern Seven Layer Salad".  Not sure why it's Middle Eastern, and not sure how to get the count up to 7 layers, but it's delicious.  I made very few adaptions.

••4-6  cups cooked quinoa  (I used about 4 c of wheat berries.  Chick peas would also be good)
••Kosher salt
••Freshly ground black pepper (+ allspice. I almost always add allspice when I add pepper)
1 medium head iceberg lettuce, cored and cut into bite-size pieces
4 cups fresh herb leaves:  (I used mint, parsley, cilantro, dill, and a bit of lemon thyme.  Recipe suggests tarragon.  Basil would be good too)
1 bunch red radishes (about 10), halved and thinly sliced (about 4 cups) (10 radishes did not make 4 cups.  So I had about 1.5 cups. Maybe)
1 pound [6] seedless cucumbers, cut into 1/2-inch pieces (about 4 cups)

••1/2 teaspoon each cumin seeds, coriander seeds, and yellow mustard seeds
••2 c full-fat or 2%) yogurt
••1 cup mayonnaise  
••2 tablespoons fresh lemon juice
••2 tablespoons white wine vinegar
••Kosher salt
••(op: roasted cashews)


••In a very large glass or clear plastic serving bowl, spread the iceberg lettuce in a single layer and season lightly with salt and pepper & allspice. Arrange the herbs on top, followed by the wheat berries --or quinoa --or chick peas. Spread the radishes on top, followed by the cucumbers, pushing them toward the edge of the bowl if you don’t have enough. 

I used Persian Cukes.. no need to peel or seed them.

••MAKE THE DRESSING:In a dry skillet, toast the spices over moderate heat until fragrant, about 1 minute. Transfer to a mortar or a bowl and let cool. Use a pestle or the bottom of an ice cream scoop (brilliant!} to lightly crush the spices. In a medium bowl, whisk the yogurt with the mayonnaise, lemon juice, and vinegar. Season with salt. mix in the spices.  (I did this the day before)

 Spread the dressing over the salad, [a flat cheese slicer is perfect here.,, Recipe says to sprinkle with the spices, but since I had mixed them in I sprinkled the top with roasted cashew bits.)  Let sit in frig for at least 1 hour before serving.  Or keep in the Frig overnight or more.

 This made a huge amount of salad... These are the 4 extras.  
2 went to Rumeli's on the day they were made
                     Cyrus thought it was amazing... 

2 went to Alanya [she says she will make this]
... she ate one on day 2 and one on day 3 and they held up perfectly. 

.           I also took Turkish Green Beans..  
tip and tail 2-3 lbs or more of green beans
Put 1 or 2 cans of tomatoes in a blender with 2 chunked onions.
Put  all of the above in a pot 
Add a glug of olive oil and a tsp or sugar
and simmer for a few hours, covered.  Uncover at end if it's too thin.
NEEDS SALT AT END.  and this is the end.

Monday, April 10, 2017

Passover Again April 8, 2017

Would you let this man cook your Passover Brisket?



The Seder went from Generation to Generation

And the table went from Mitzrayim to Canaan

Deborah L!

Former Matherine, Andrew, plus the famous Flossie

Getting Hatted UP



Paul, on left, giving up wine in sadness about the 10 plagues suffered by the Egyptians,

We all wore Plague Masks......:) 

Mom’s BRISKET made by Cyrus,
                   RECIPE BELOW other Recipes by request)
+ a beer free brisket for Catherine
Sweet Potato, Carrot, Parsnips and Prunes Vegan Tzimmes
Roasted POTATOES over onions.
Salad with minced vegetables and seeds made by Steve
            Dressing by Alanya
Roasted Brussels sprouts
Steamed Green beans
Roasted Red peppers
Toffee’d Matza with chocolate.  Made by Alanya. Some with nuts, and
some vegan (coconut oil instead of butter.)
Vegan cookies

.Mom's Passover Brisket  serves 8-10

MAKE at least a day before.  Slice before reheating in its sauce

When cooking the onions, also do some for the potatoes (see below)

2 Tb Oil
4 onions, sliced
3 cloves garlic, minced,
         Heat oil in skilled and saute onions and garlic,   
6 lbs beef brisket

Place in large roasting pan and put meat on top, fat side up.  

2 12oz cans beer
Pour in beer,  Bake at 500 for 30 minutes 

10 Tb onion soup mix, minimum
4 Tb tomato paste, minimum
8 Tb brown sugar , minimum

 Combine onion soup mix with enough water to make a paste with tomato paste and brown sugar.  Spoon over the brisket. 

3-5  carrots, peeled and sliced
2 parsnips, peeled and sliced
1/4  cup chopped parsley

Add carrots, parsnips, parsley and remaining beer,  reduce heat to 325 , COVER and bake for 3  1/2 to 4 hours at least  probably a lot more--- until very tender.

1/4 lb dried pitted prunes

Add prunes the last hour of baking, or at the very end, after cutting the roast up.  They can cook during reheating.

Cool, slice.  Refrigerate for serving the next day.  Reheat in the oven,  or in a huge dutch oven on the stove. This can go on during the Seder.

 We now make the potatoes separately in order to be vegetarian friendly.   However, the general way is to:

Halve or quarter small potatoes.
 Cook [boil or instant pot] till almost but not quite tender.
Add some butter or oil to the water so it doesn't boil over.
Slice a lot of onions, put on a Pam-sprayed  baking sheet.   Put that in a hot oven and let them cook til pearly. (or cook onions separately on the stove.)
 Put potatoes on them, with paprika.  Let it brown.

When the brisket is done and when you are re heating it,
put potatoes around the meat on top of the sauce,

or  do this all separately with the onions and paprika.  Add a little water so it won't burn, heat with a lot of butter or olive oil, and serve in a separate dish.