Monday, August 13, 2012



 It's all relative, and here are some of them:
Steve and Paola

Paola, Marco and Chicken.

Imagine, a dinner with relatives, but not related to Shabbat, Passover, Sukkos, or any Meaningful Event.  What a pleasure!

Paola and Steve brought Marco and Salmon.

I added
Chile Relleno Pepita Borek, using Ray's Hollister Poblanos

Rumeli's Black Beans

Basmati Rice made with coconut milk
Tomato Watermelon Salad
Ice Cream.

Fred added the Gin and Tonic.


recipes follow...


Friday, August 10, 2012

Corey's Birthday Shabbat

Stay tuned..  this is being finagled

Back in my Oakland Kitchen.  Sweet!

SO, once again, we make time for our famous family Random Shabbats.  (Wait.  Is our family famous?)

This time Corey, Laura and Caleb (aka Clay-leb in Dreese dialect) were in town from NYC, so we made this a Family and Out-Laws Shabbat.   And, in the spirit of the evening, we went whole hog, at least so to speak, as the menu was half vegetarian, half vegan, half sugar, and half beer.  You do the math?

Folks (can you find them all?)
Noni, Carel, Fred; Karen, Chris; Corey, Laura, Caleb; Alanya Mikej, Selim, Naveed; Rumeli, Cyrus, Sandriz; Yvonne, Neal; Heather, Danny.

Vegan Kale Borek
Alanya's Salad
Presnac *yes*, L'eggie-cheesie
Vegan Lentil-Eggplant Stew
Karen's Spice Birthday Cake

a freezer full of Ice Cream
a frig full of beer

[[hold on, fotos will be arriving]] 
1 lb filo
1 head of curly Kale chopped
1 medium diced onion
1 diced or shredded carrot
7 cloves of chopped garlic
8 oz of shredded or chopped firm Tofu
1/2 cup --or a good handful-- of toasted Pumpkin seeds
1 large lime’s juice
1 TB -or more- Tamari Sauce (or soy sauce)
3 tbsp Vegan Jack Cheese (I will use a lot more next time. Or real cheese if not for vegans..)
1/4 cup water
3/4 tsp nutmeg … I didn’t measure, could have used at least a tsp
Salt and Pepper to taste

Olive oil and Earth Balance Vegan Butter, melted
OR, if not for vegans, olive oil and ghee or butter

Cook the chopped onion, pepper and garlic in 1 tbsp or so of the oil for 2 - 3 minutes.

-When they're translucent (do not brown), add the carrot and cook for a minute or two more.
-Add the roughly chopped Kale with the white wine or water. Also, add the nutmeg,. Cook until the kale has wilted still but firm and crunchy.
-Add the Vegan cheese and let it cook for one more minute, until melted in.
-Add the pumpkin seeds and tofu. Mix well.
-Add Tamari and Lime.

Taste it!.

TO ASSEMBLE (stay tuned)


(I actually TRIPLED this recipe.  God knows why.  It was enough for 25.  Hence, the amount below should serve 8.) 

1 cup green lentils: i.e,  Puy or French green lentils. These hold their shape well, but take longer to cook than other lentils
1 huge or 2 medium eggplants (aubergine)
2 medium onions, thinly sliced
8 cloves of garlic, crushed
1 red bell or orange pepper, cut in half and thinly sliced
14 oz (a can of) chopped (fire roasted if possible) tomatoes in juice
1/4 cup olive oil
PLUS olive oil (or canola + olive oil for sautéing eggplants
1 teaspoon salt
1/2-1 teaspoon allspice  (can use nutmeg and pepper) more may be desired, taste at end)
2 teaspoons sugar
1 TB dried mint, minimum (more may be desired, taste at end) water
water as necessary… this is a stew, not a soup.  I used about ¼ cup, but I’m not sure I needed it

Lots of fresh mint to put on top.
AND??: Yogurt  or a yogurt and garlic sauce would be good on top, too; but this was un-vegan... and un-necessary as we served it with Presnac.)

Put lentils in a pan of boiling water, stir and cover. Simmer on low heat for 20 minutes. Drain and set aside.

Cut the eggplant in half lengthways and then cut each half into medium thick slices. Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. With using paper towel, dry off the eggplants.

Heat the olive oil in a heavy pan and sauté the eggplant slices till brown.  Put into large dutch oven.

Add the partially cooked lentils, onion, garlic, sweet peppers, chopped tomatoes, salt, mint, allspice, olive oil and the sugar, mix well.

Season with ground black pepper, check the seasoning and add more salt if needed.

Alanya’s salad with Bertram Snyder Dressing

the salad dressing is our family recipe (evolved from Faruk’s 1960’s ex-girlfriend Rena.)

olive oil
half as much balsamic
half as much soy sauce
crushed garlic
Dijon mustard
blend in blender

toasted sunflower seeds on top of salad

ALANYA’s absolutely delicious base
kale, feta, (sunflower seeds), and dried cranberries.  PERFECT
(omit cheese for Vegans of course)