Friday, April 29, 2011

Name This Entrée (V)

Note the new, condensed recipe format!

Cooking skills focus: Roasting, sautéing, marinating, balancing flavors

2 ½ # tomatoes, diced
1 C red wine vinegar
3 T Harissa
Salt and pepper
[combine and marinate for an hour. Do not drain the liquid when you combine this with the other ingredients.]

1 head garlic; top 1/3 cut off from the top]
2 T olive oil
2 t Syrian Zahtar spice blend
Salt and pepper
[roast in foil with spices, salt and pepper sprinkled on top at 375 for 30-35 min, squeeze out cloves and chop coarsely.]

1 onion, cut into 1/8ths
½ bu celery peeled and cut bite-sized
4 T olive oil
Salt and pepper
[roast at 375 for 25-30 min. chop the onions bite-sized.]

½ head red cabbage, cut bite-sized
4-6 T cooking oil (over a few batches)
Salt and pepper
[sauté over high heat in batches for 6-8 min per batch.]

1 grapefruit, juiced; zest of ½ of it added
3 bu spring onions, sliced thinly
2 T olive oil
3 T Syrian Zahtar spice blend
Salt and pepper

2 bu lacinato kale, sliced ½” thick
2 honeycrisp apples, medium diced (1/2” on a side)
3 bell peppers, julienned then cut in half
1 bu spring onion, sliced thinly

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