Cricket bars are a yumalicious snack for the kids or anybody.
Baba ghanoush is an easy eggplant-based dish from the Levant. The name is Arabic and means “father of flirting”
Here is a recipe for the grill using Andrew’s garden eggplants:
2 eggplants (medium size to large)
1/2 Cup of tahini
1/2 Cup of lemon juice
4 Tbls of garlic powder
4 Tbls of sesame seeds
3 Tbls of olive oil
salt and pepper to taste
Smear vegetable oil on the eggplants and grill grates. Poke holes in the eggplants with a fork. Cook on the grill with the cover down at 400°F for about 40 minutes, occasionally turning the eggplants. It’s really hard to cook them too long. Take the eggplants off and put them in a pot of cold water. Remove the skin, which by the way, is rather tasty in itself off the grill. Put the insides in a bowl and combine it with the tahini, lemon juice, garlic powder, sesame seeds and salt and pepper. Mash them up, then puree them in a blender or Cusinart. Add the olive oil, let chill for two hours and enjoy with crackers or chips.
And speaking of wine, I had an enjoyable chardonnay from Mendocino Vineyards acquired from the state store — excuse Wine and Spirits Shoppe — in Media for $7.99.
Made With Organic Grapes
Today’s recipe from Elsie is a delicious noodle kugel.
The recipe for Elsie Palenko’s Super Burger can be found here at The Occasional Recipe.
Here is Elsie Palinko’s famous recipe for delicious Cock-a-Leekie soup.
This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. Elsie often serves it on St Andrew’s Night Dinner (30 November) and often in winter. Elsie believes that prunes are good for you and your constitution. You should eat a lot of them.
Here is her recipe:
Ingredients: 1 3-lb chicken, about 1lb leeks cleaned and cut into 1-inch pieces 2 quarts of water 1oz long grained rice 4oz cooked, stoned prunes One teaspoon brown sugar Salt and pepper Garni of bay leaf, parsley, and thyme.
Method: Put the chicken in a large soup and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.
Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.
Serves 6/8 people.