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


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