Holiday afterglow...Thanksgiving 2016

The house is quiet today for the first time this week as everyone has to go their separate ways to do things. As I enjoy a jazzed up java (decaf, of course) with Baileys, Kahlua and Frangelico topped off with a dollop of fresh whipped cream (YUM!) I am relishing the time to get myself organized and cook a well thought out meal for the family tonight. No more turkey here. Although we always enjoy the leftovers, we only eat the Thanksgiving meal once a year and that does it for us until the next year. Tonight is on to more Middle Eastern fare, one of my favorites. With a vegetarian "girlfriend in law" thrown into the mix, I get inspired to pull out the "Yotam Ottolenghi" Bible and try new recipes. Living with three carnivores I have to have some meat in there. Tonight's menu:

Homemade hummus from dried chickpeas
Basmati and wild rice with chickpeas, currants and herbs
Barley risotto with marinated feta
Flank Steak
Salad

HUMUS...often the precursor to many political and nationalistic discussions about the true origins, Jewish? Egyptian? I dare say the hummus wars may be more volatile than some of our current political discussions! Even when the argument of authorship is set aside, the more contemporary question is who makes the best hummus now.  I am on a quest this winter to not only study more about the Middle Eastern spices and cooking methods, but also to learn how to make the best hummus. Tonight is my first attempt to lay that foundation. Yotam never steers me wrong, so here is where I begin my new journey. The basic hummus recipe from dried chickpeas (those canned things creep me out!)......appears to have lots of tahini unlike previous recipes I have made, a reasonable amount of garlic (most recipes seem to be overpowering in that department, and coming from a garlic lover I find that quite odd) and little else. His recipe does call for baking soda which I have never used. I will be anxious to see if it impacts the texture of the finished product. He also uses ice water. This shall be interesting....
...Results....amazing! VERY creamy texture, good amount of tahini, not overpoweringly garlicy...next adventure, flavored humus. Stay tuned....

BASMATI AND WILD RICE WITH CHICKPEAS, CURRANTS AND HERBS....I have made this lovely dish before upon my return from Israel where there were so many fresh, amazing salads available at all times of the day. A combination of two rices, spices, chickpeas, currants (I substituted 1/2 dates and 1/2 sour cherries), and very thinly sliced fresh french fried onions. Delicious, aromatic, substantial and lovely. A home run that makes me yearn to go back to Isreal.

BARLEY RISOTTO WITH MARINATED FETA...I am currently fascinated with all kinds of new grains, rices, lentils, etc. and decided to try a new recipe with "risotto" which I traditionally think of as being a more Italian fare. Yotam professes that although "proper Italian risotto requires exact precision and meticulous preparation" this recipe is more forgiving. Having made risotto (the Italian way) before, I am intrigued. Actually, Yotam uses barley instead of risotto. I have only used barley in soups, salads, etc. so the comparison will be interesting. Either way, it should be good for us and it looks and smells amazing...

FLANK STEAK....a tradition in our home. Marinated overnight in a mixture of oil, garlic, ginger, red wine, soy sauce and grilled this is an easy staple I often serve for company. One of everyone's favorites and a nice change from Tom Turkey!  

Bon appetit. Love the holidays..........

All recipes from Yotam Ottolenghi's Jerusalem 

Sea Island Red Peas over Rice Grits served with Pork Tenderloin

With the first cold snap of winter upon us my body kicks into survival mode and craves warm, rich, saucy comfort food that really sticks to your ribs. Now that the kids are gone I don't shop as often and I tend to just open the pantry to see where to begin. Yesterday was one such day as I had offered to bring food to a dinner party and hadn't really had time to get inspired. Upon opening the freezer, there they were....Anson Mills Sea Island Red Peas and Anson Mills Rice Grits....little forgotten packages of awesomeness hidden behind the mountain of lamb, chicken, beef and other meats....just quietly biding their time knowing that their presence would one day be noticed when my usual overstimulated brain was in a more relaxed chill mode, a day when we could all just ease into the rhythm of the season and enjoy the slow warm up required of cooking lentils.

Super easy to prepare, I love the description "ruddy and diminutive" as defined by Anson Mills. Never having had them before, the flavor and texture reminded me a bit of black-eyed peas (one of those Southern staples). Dating back to the 17th century these heirloom field peas were used in early versions of Hoppin' John in the South, a pea (often black-eyed or some similar varietal) and rice medley seasoned with chopped onion and bacon. (Are you starting to feel the warmth?).

Served atop Buttered Carolina Gold Rice Grits, you can begin to feel the warmth of the carbs and the sauce infiltrating you from head to toe. Anson Mills decribes rice grits as plumper, rounder and meatier than normal grits, great for "saucing" and I agree. They are actually rice that possess low tensile strength, fracture easily, causing short or "broken grits" that cook up with a creamy homeliness that surpasses that of normal rice. Super to pair with a saucy accompaniment such as lentils.

Neither product disappointed, especially when paired with pork tenderloin. The pork aside the red peas and rice grits were the epitome of a simple Southern comfort food that has down to earth roots, yet makes an elegant statement on their own. Sometimes it's the simple things that ground us, yet elevate us at the same time. Good job, Anson Mills. Bon appetit.

Recipe at AnsonMills.com

https://ansonmills.com/recipes/454?recipes_by=grain