Sauteed Cauliflower Heads

Sauteed Cauliflower Heads

Ingredients

1 Whole Cauliflower
3 Eggs
Salt
Pepper
Vegetable Oil

Directions

Slice the cauliflower straight through the center so that the stalk is halved. Then slice off the cauliflower heads leaving
about 2 - 3 inches of the stalk attached. Wash the cauliflower heads and drain in a colander. Pat dry with a paper towel.
Beat 3 eggs in a bowl, add 1/2 teaspoon salt and 1/8 teaspoon pepper.
In a saucepan, pour enough vegetable oil so it is approximately 1 inch deep. Heat over medium high heat. Dip 4 cauliflower heads in egg mixture and then carefully drop into the hot oil. Turn the heads so that they become golden brown on all sides. Place on a paper towel to drain the oil.
Arrange on a platter and serve as finger food. Delicious hot or cold.

Mnaquish bi-Zatta (Thyme, Sumac and Sesame Seed Pizza)

Zatta is a blend of thyme, sumac and sesame seeds. Mixed with olive oil and lemon juice, it is spread evenly over flat dough and baked in the oven served in the shape of a pizza or flat bread. Zatta can be bought at Samir’s in Syracuse or any specialty market. Delicious eaten with yoghurt, good to eat any time of  the day.
When making fataya, there is often some left over dough, this is a good chance to make a couple of these zatta mnaquish.

Ingredients
3/4 cup zatta
1 1/2 tablespoons sumac
3/4 cup olive oil
2 tablespoons freshly squeezed lemon juice

Use the recipe for dough for spinach fataya (posted 1/7/12) 
For the Dough

Ingredients

4 cups bread flour
2 cups cake flour
2 teaspoons salt
1 tablespoon sugar
1 packet or 2 tblsps yeast
1 cup spry (Crisco)
2 cups water

Directions

In a large bowl, mix together bread flour, cake flour, salt and sugar. Make sure the ingredients are thoroughly blended.
Add the spry and work into the flour mixture by rubbing the flour and spry together with your hands, make sure all the flour is mixed in well with the spry (Crisco).
Take a smaller bowl, add the yeast and mix with 1/2 cup warm water to soften the yeast, mix quickly with a spoon and pour over the flour mixture. Next add another two cups warm water. (Situ Stevens used to use 1 cup milk and 1 cup water)
With your hands, mix it all in together, it will form into a ball of dough, it shouldn’t be too wet .... you can add a bit more flour if it is, or water if too dry. It can be tacky and sticky in texture. Knead the dough a few times but not excessively. Then cover the bowl with saran wrap and a blanket. Leave aside to allow the dough to rise.
I often make this in the morning and then return to make the fataya/zatta in the afternoon.
You can also keep in the fridge, but make sure the dough is at room temperature before trying to roll it out.


To Make the Zatta

Preheat the oven to 390 degrees Fahrenheit.

Roll dough into half inch thick circle. Spray a pizza pan with Pam and place the rolled out dough on a pizza pan. Flute with fingers around the edge of the circle forming a lip.
In a bowl mix 3/4 cup zatta, 1 1/2 tablespoons sumac, 3/4 cup olive oil, and 2 tablespoons lemon juice. If the mixture is too thick, add more olive oil or if too runny, add more zatta. Spread the zatta paste on to the dough and place in oven. Bake at 390 degrees F. for 10 to 12 minutes.

Sauteed Sliced Egg Plant

These are delicious sliced and sauteed in oil. Eat as a sandwich in pita bread.

Egg Plant on right, shown with cousa slices (posted 7/8/12)

Ingredients

2 large firm egg plants
salt
olive oil

Directions

Place the eggplant in a bowl of cold water and rinse well. Slice off the stalk. Slice the eggplant about 1/8 inch thick horizontally so that you have round shapes. You can also slice the eggplant lengthwise, this works better on smaller sized
eggplants.
Place sliced eggplant on a plate, sprinkle with salt and let stand for an hour.
The salt draws out the moisture and prevents the eggplant from becoming heavy and oil laden when frying. Pat dry with a paper towel.

In a skillet, pour olive oil so it is 1/4 inch in depth, heat up the oil and saute no more than six at a time. Let drain on a paper towel and then arrange on a platter.

Very nice with pita bread or as an addition to a creative sandwich.
These keep well in the fridge, covered and are great for a lunch on the run.

Chicken Tenders in Italian Tomato Sauce

Ingredients
12 Chicken Tenders
1 cup flour
1 egg
1 cup Panko breadcrumbs
2 tablespoons olive oil
2 tablespoons butter
1 Vidalia onion
1 clove garlic
1 package white mushrooms
4 ripe tomatoes
1 red pepper
fresh basil (3 stalks)
fresh Italian parsley
oregano
salt
pepper
Parmesan/Reggiano Cheese

Directions
Preheat oven to 350 degrees Fahrenheit.
Spray a pyrex dish with Pam.
Make the sauce first.
Boil a pan of water and drop 4 tomatoes in, leave for 1 minute then remove. Doing this makes it very simple to peel off the outer skin. Chop the tomato and set aside in a bowl.
Chop 1 sweet onion, finely chop 1 clove garlic, and in a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add the chopped onion and garlic and saute for 4 minutes. Meanwhile, wash and chop the red pepper.
Wash the mushrooms, discard the stalks and slice the mushroom head.
Add the pepper, chopped mushrooms and chopped tomato.
With scissors cut up the leaves of three stalks of fresh basil and about 10 stalks of Italian parsley, snip the leaves and tender stalks.
Add 1 teaspoon salt, 1 teaspoon ground oregano and 1/2 teaspoon pepper.
Cover and simmer for 5 minutes.
Next, prepare the chicken tenders.
In three bowls, place 1 cup flour, 1 egg beaten and 1 cup Panka breadcrumbs.
Dip the chicken in flour, then the egg and finally the Panka breadcrumbs
Heat 4 tablespoons vegetable oil in a skillet and saute chicken till golden brown.
Place the chicken in a pyrex dish (sprayed with Pam) and
pour the tomato sauce over the top, spread evenly and sprinkle 3 tablespoons ground parmesan/reggiano cheese.
Place in preheated oven and bake for 25 minutes uncovered.

Nice with new potatoes and a salad/

Baked Haddock with Parmesan/Reggiano Tomato Sauce

Ingredients

4 filets of haddock (about 1 lb)
2 tablespoons olive oil
2 tablespoons butter
1 Vidalia onion
1 clove garlic
4 ripe tomatoes
1 red pepper
fresh basil (3 stalks)
fresh Italian parsley
oregano
salt
pepper
Parmesan/Reggiano ground cheese

Directions

Preheat oven to 350 degrees Fahrenheit.
Spray a pyrex dish with Pam.
Boil a pan of water and drop 4 tomatoes in, leave for 1 minute then remove. Doing this makes it very simple to peel off the outer skin. Chop the tomato and set aside in a bowl.
Chop 1 sweet onion, finely chop 1 clove garlic, and
in a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add the onion and garlic and saute for 4 minutes. Meanwhile, chop the red pepper.
Add the pepper and chopped tomato.
With scissors cut up the leaves of three stalks of fresh basil and about 10 stalks of Italian parsley, snip the leaves and tender stalks.
Add 1 teaspoon salt, 1 teaspoon ground oregano and 1/2 teaspoon pepper.
Cover and simmer for 5 minutes.
Wash the fish and place in the pyrex dish.
Pour the tomato sauce over the top, spread evenly and sprinkle 3 tablespoons ground parmesan/reggiano cheese.
Place in preheated oven and bake for 25 minutes uncovered.
Nice served with linguine and salad.
Also good with salt potatoes, asparagus and salad.