Category Archives: Appetizers

Appetizers

Edible Flowers in the San Diego Union Tribune Food Section

In the San Diego Union Tribune

Dec. 16, 2015

Lavender Shortbread cookies

View the recipe and a mouth watering photo here:

Shortbread blossoms with lavender

or

http://www.sandiegouniontribune.com/news/2015/dec/15/shortbread-blossoms-with-lavender/

A Biblical Feast for Easter or Passover

       My new book is finding a niche in a number of stores from Southern California, to Wisconsin, Illinois, New York City, and even, south of the border.  For that, I am most grateful You can, of course, always order it on this site, and now, on Amazon.com as well.

       With Easter and Passover fast approaching, a biblical menu seems in order. One of the biblical ingredients I love to eat, is leeks. Especially the pencil thin "poireau" that I sometime purchase at our local farmer’s market, or more often, when I am in Morocco.

     The large leeks we find in US are ideally suited for making soup (green fronds included, though discarded before serving), or to make leek quiche (if you slice them finely enough), but nothing beats the slender leeks for the following dish. You can follow the leeks with Dukkah (sesame/nigella/cumin sprinkle),with bread and olive oil, for dipping; Roasted Lamb with Cumin; flat bread; and for dessert, Dates Stuffed with Almond Paste, or Sephardic style Harosset, made with dates.

 from A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table. 

Leeks with Olive Oil, Vinegar
& Mustard Seed

(Serves 4)

It is like a grain of mustard seed, which a man took,
and cast into his garden;
and it grew, and waxed a great tree;
and the fowls of the air lodged in the branches of it.
Luke 13:19

 

 

Photography Owen Morse c. 2009



4 or 5 slender leeks

(the slenderest you can find)

1 tablespoon white wine vinegar

1 teaspoon mustard seeds, toasted

2 tablespoons olive oil

Salt and freshly ground pepper to taste

3 sprigs parsley, minced

     Trim leeks and rinse under running water. In a saucepan, bring water to a boil. Cook leeks until very soft, 10-15 minutes. Drain and place in a serving dish. Using a mortar and pestle or electric spice grinder, finely grind mustard seeds. In a small bowl, blend vinegar and mustard seeds. Slowly whisk in olive oil. Season with salt and pepper. Spoon dressing over leeks and garnish with parsley.

 

Enjoy!

Kitty’s Roasted Pepper, Tomato, and Salted Lemon Relish

Serves 6

Preserved lemons and tomatoes are an addictive combination! This is a daily stand-by in my household throughout the tomato season. I usually I roast my own red bell peppers , but there are a number of commercial roasted red peppers on the markets.

2 red bell peppers, roasted, peeled, and seeded
1/4 teaspoon salt
2 teaspoons diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 teaspoon balsamic or rice vinegar
1 garlic clove, minced
1/4 cup olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside.

Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side.

Let cool and top with tomato/bell pepper mixture. Serve immediately.

Copyright Kitty Morse 2008