Tabbouleh Arabic: ; also Tabouleh or Tabouli is a Lebanese salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion spring onion, and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In Syria and in Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves. Tabbouleh is also popular in Brazil and in the Dominican Republic where it is known as tipili, due to Eastern Mediterranean Arab immigrants who settled there. In the United States, tabbouleh is sometimes used as a dip. The largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, West Bank, Palestine [1]. The previous record was set on February 24, 2001 in Qornet Shahwan, Lebanon. It weighed 1,514 kilograms 3,348 lbs and earned a Guinness World Record [2].
Quoted from en.wikipedia.org
Tabbouleh – Wikipedia, the free encyclopedia January 10, 2008
Cooking: How to avoid crying when chopping onions November 29, 2007
via lifehacker.com
How to avoid crying when chopping onions. Using a knife, cut a cone out of the bottom of the onion (where the roots come out). The diameter of this cone should be about a third of the diameter of the onion, and about 1/3 deep. Take this piece and throw it away (don't put it down the disposal!). This piece contains the part/gland that makes baby Jesus and everyone else in the room cry when you're chopping it up. Once you've gotten that piece out, chop off the top, peel, and slice the onion. Been doing it for years, and it works like a charm. You know your cone is too small if it doesn't work, because you've cut into that teargas grenade.
Quoted from lifehacker.com
Naan November 28, 2007
via en.wikipedia.org
Naan resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan cooks in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be used to give greater volume and thickness to the naan. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); peshwari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough include cumin and nigella. A typical naan recipe involves mixing white [flour] with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams or 3 oz each), which are flattened and cooked. In Indian cuisine, naans are typically graced with fragrant essences, such as rose, khus (vetiver), and kevra (a pine essence native to Southern India), with butter or ghee melted on them.
Quoted from en.wikipedia.org
Rösti – Wikipedia, the free encyclopedia October 25, 2007
via en.wikipedia.org
Rosti is a dish from Switzerland. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland. Many Swiss people consider rosti a national dish. Today it is more commonly served to accompany other dishes, rather than for breakfast. The word rosti is pronounced as IPA: [rs.ti] in Standard German, and pronounced as IPA: [r.ti] — and often spelled Roschti — in Swiss German. Rosti is made with potatoes which are grated and depending on the frying technique, possibly mixed with some butter or fat, or fried in oil later. The grated potatoes are then shaped into rounds or patties, which come in different sizes usually measuring between 3-12 cm (1 to 5 inches) in diameter and 1-2 cm (0.5 inch) thick. Often the Rsti is simply shaped inside of the frying pan. They are most often shallow fried but can also be baked in the oven. Although the basic Rosti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onions, cheese, apples or fresh herbs. This is often considered to be a regional touch. There are different views on what makes a perfect Rosti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rosti dish is widely disputed.
Quoted from en.wikipedia.org
Understanding Sushi-Eating Etiquette October 22, 2007
Figuring out how to eat sushi politely can be confusing at first, but if you remember the tips in this article, you’re sure to display good sushi manners in a Japanese friend’s home or at a sushi bar.
Don’t rub chopsticks together Don’t rub disposable wooden chopsticks (waribashi) together after splitting them apart. Making a performance out of rubbing them together shows bad manners. It implies that the chopsticks have splinters and are cheap, insulting your host. If you must, or the disposable chopsticks really do splinter when you snap them apart, rub them together discreetly, not in view of all.
Do place chopsticks together There’s chopstick etiquette for proper placement and use just as there’s etiquette for knives and forks. Don’t cross your chopsticks when you set them down, any more than you’d cross your knife and fork when you set them down. Lay your chopsticks down tightly together, below your plate, and directly in front of you. The points should face to the left if you’re right-handed, or the opposite way if you’re left-handed. And heaven forbid you stick chopsticks in food especially a bowl of rice! That’s a definite no-no! This is done only at funerals, where the deceased’s personal chopsticks are placed upright in a full bowl of rice, offering the person sustenance for the journey into the next world.
Don’t look for a spoon As unusual as it sounds, the Japanese don’t use spoons. They sip their soups out of small soup bowls. Sometimes soups are served in lacquer bowls with lids. You remove the lid (which keeps the soup warm), lift the bowl, and sip out of it. Any small, solid ingredients are eaten with chopsticks while holding up the bowl. If the heat of the soup causes the lid to stick, don’t panic. Simply squeeze both sides of the bowl gently with your fingers and the lid will pop loose. If it’s too difficult for you to drink soup without a spoon, go ahead and ask for one. But give it a try the Japanese way, at least once.
Do flip chopsticks over If the sushi bar or dinner host doesn’t provide serving utensils, go ahead and flip your chopsticks over and use the blunt, clean ends to pick up some tasty bit of sushi from a communal platter or bowl or from a friend’s plate, if the friend is willing to share! Set the items down on your plate and flip the chopsticks back to their original position to eat with them. Doing this is hygienic and shows that you care for yourself and others at the table. Don’t overload on soy sauce Don’t drench your sashimi (slices of raw fish) or sushi (vinegared rice items) with soy sauce. Soy sauce is meant to enhance flavors, not smother them. Just as it’s polite to taste your food before you salt it, it’s polite to limit the use of soy sauce, letting the hosts or sushi chef’s mastery of flavors be your guide. Just lightly dip your sashimi or sushi in your soy sauce.
Do dip the fish in soy sauce There’s a practical reason for dipping the fish or other finger sushi topping instead of dipping the sushi rice ball into the soy sauce or other dipping sauce. The rice ball falls apart, making quite a mess. Plus, the rice absorbs too much soy sauce, drowning out the delicate tastes of the sushi rice. Doing so also insults the host or sushi chef who took time to season the way he felt was right.
Don’t put wasabi in soy sauce Unless you’re absolutely crazy about wasabi and can’t help yourself, don’t mix wasabi in your soy sauce when eating sushi. If you want to do the proper thing, ask your host or sushi chef to put extra wasabi in the sushi itself. Eating sashimi is the exception. When eating sashimi, you can mix a bit of wasabi in soy sauce without being improper.
Do eat sushi with your fingers Finger sushi started out about 200 years ago as a street snack meant to be picked up and eaten with your fingers. You can use chopsticks to eat sushi, but fingers are still perfectly acceptable. But always use chopsticks, not fingers, when you eat sashimi.
Don’t forget to use the washcloth In a sushi bar or restaurant, you’ll receive an oshibori, which is a small hot or cold (depending on the weather) wrung-out towel to cleanse your hands with, before and sometimes after you finish your meal. Oshibori is set in front of you when you sit down. Pick it up out of its little basket or tray, wipe your hands, fold it up, and put it back in the basket. If you like, keep this first oshibori to wipe your fingers during the meal. Sometimes you’ll see the Japanese wiping their face with their oshibori, which is perfectly acceptable. Wiping your hands and face with an ice-cold towel is refreshing if it’s a particularly hot summer day. Conversely, if it’s been very cold, a warm towel on your face feels great!
Do ask the sushi bar wait staff for food and drink When you sit down at the sushi bar in a sushi or Japanese restaurant, the wait staff will bring you just about everything but the sushi. They’ll bring you your first oshibori, or washcloth, for your hands, and a cup of complimentary tea. You’ll place your orders for sushi with the sushi chef in front of your section of the sushi bar, but you ask the wait staff for any drinks, like sake, wine and beer, and items such as soups, salads, and desserts that are on the restaurant’s Japanese menu. The exception to this rule is if you’d like the sushi chef to prepare a special dish, perhaps a salad, to go with his sushi that’s not on the menu. If you need more soy sauce, extra plates, clean dishes, or another oshibori, ask the wait staff. Tell the sushi chef when you’ve finished your meal. He’s been keeping track of your sushi dishes and will have the wait staff add them to your bill.
Quoted from www.dummies.com
Za’atar October 17, 2007
Za’atar (Arabic زعتر , Hebrew זעתר, Armenian զահթար) is a popular mixture of spices that originated in the Middle East. The Arabic term za’atar does not specifically mean a spice mixture, but may refer to any of various local herbs of the mint family, including marjoram, oregano and thyme. Like most English words from Semitic languages, there exist alternate spellings: zaatar, zatar, zattar or zahatar.
Green za’atar mixture is traditionally composed of dried thyme (Thymus vulgaris), toasted white sesame seeds, and salt. Some sources additionally list savory, hyssop, oregano, cumin, and fennel seed — to name a few. Red za’atar is made with dried thyme with the addition of sumac. Different versions of za’atar will differ greatly in proportions.
In Lebanon, there is a belief that this particular spice mixture makes the mind alert and the body strong. For this reason, children are encouraged to eat a za’atar sandwich for breakfast before an exam. The mixture is also popular in Turkey, Morocco, Syria, Jordan, Israel and North Africa. It is also popular within the Armenian diaspora where Middle Eastern Armenians live. It is used to spice meats and vegetables, and it is also mixed with olive oil to make a spread (za’atar-ul-zayt or zayt-tu-zaa’tar) which is used as a dip for sesame rings (ka’k). Palestinians consider za’atar as one of their staple foods. In Israel, za’atar is frequently sprinkled on hummus or served with olive oil as a spread. Za’atar can also be spread on a dough base for the Middle-Eastern equivalent of a miniature pizza, also known as the manakish. It can be sprinkled on labneh (yogurt that has been drained until it becomes a tangy, creamy cheese). It can also be preserved in oil, by mixing with salt and rolling into balls, or by drying in the sun.
The za’atar found in different countries can be different. In particular, there are differences in the Jordanian, Syrian, and Lebanese za’atar.
Cookbook:Pao de queijo October 16, 2007
Brazilian cheese balls. Typically served as a snack, or a side dish in a churrascaria (barbecue restaurant). Plural, pes de queijo.
Ingredients * 1/3 cup (80ml) milk
* 1/3 cup (80ml) vegetable oil
* 1/3 cup (80ml) water
* 2 cups (450g) Manioc flour, tapioca flour makes a good substitute
* 6 ounces (170 grams) of hard cheese (Cheddar, Parmesan)
* 2 eggs
* salt and pepper to taste
Preparation 1. Mix the milk, water and oil together into a pan, and boil until a white foam appears. 2. Add to this hot mixture the flour and mix well to form a firm ball. 3. Let the dough rest for 15 minutes. 4. Preheat the oven to 375F (190C). 5. Mix in the eggs and the cheese (plus the salt and pepper) to the dough. The dough will become sticky and wet. 6. Grease your hands, and form small balls 1 – 2 inch in diameter. 7. Place the balls on the baking tray. 8. Cook for 15 – 20 minutes, until the top begins to brown. 9. Makes about 20 pes.
Quoted from en.wikibooks.org
Goat Cheese Torta Italiano October 15, 2007
Sitting down with this colorful hand crafted cheese display with a sleeve of your favorite crackers is sure to satisfy your appetite for an earthy Mediterranean’s treat. Creating the visually stunning layers of goodness is a lot easier than it looks.
You will first need a small loaf pan(you can also experiment with different shapes and sizes) Next you want to lay a couple layers of plastic wrap evenly over the whole pan leaving at least two inches of overhang over all the sides for easy removal later.Start layering your ingredients one at a time, making sure that all layers get an even spread and are compacted as much as possible without indenting.The base ingredient is a three to one mix of goat cheese to cream cheese, the other ingredients are up to you, that is the beauty of this dish.
Some of our favorite layers:
- Roasted Red Peppers Pesto
- Traditional Basil Pesto
- Diced Heirloom tomatoes
- Olive Tapenade
- Grilled Vegetable Succotash
Once you have all the ingredients layered, take a second loaf pan, wrap ypur layered cheeses in plastic and push one pan into the other with equal pressure on all sides. Wrap both pans and store in fridge for at least 24 hours to allow to firm.When ready to serve, turn upside down and use plastic wrap to help torta slide out.Serve with your favorite crackers and enjoy.
The Original Wedding Expo – Boston, Worcester, Massachusetts bridal shows – November 18, 2007 October 10, 2007
via Wakefield Expo November 18, 2007 11 am to 4 pm Sheraton Colonial Hotel – Colonial Center One Audubon Road Wakefield, MA 01880 Phone: (781) 245-9300 www.sheraton.com/colonial Admission: $10 per person Free Parking! Plan your wedding with help from 65 of the area’s finest wedding merchants. Whether it be a DJ or limousine, a florist or reception facility… if you need it, you can find it at this show. Hear live music and see a Fantastic Fashion Show featuring gown, tux and floral styles for every season. Make sure to get a seat for this fun and entertaining event! Taste cake and caterer creations and enjoy the best that this Expo has to offer.
Quoted from originalweddingexpo.com
Davids Catering and Events will have its grand unveiling of our new logo and menu options at The Original Wedding Expo, come by and visit us at booth 63 for some sample creations or talk with our knowledgeable, caring staff about booking your next function with us. Look forward to seeing you there.
The Caterer
