The simplest meals can be so satisfying.I sautéed some Roma tomatoes in olive oil with chopped garlic. While this was simmering I defrosted some T.J. artichoke hearts, a little salt and tri colored pepper. I added the hearts to the tomato sauce. I sprinkled a whole wheat tortilla with grated mozzarella, parmesan and cheddar cheese.(not too thick) This I toasted. I was so happy to find some left over Kalamata olive,thyme,rosemary tapenade in the fridge that I made last shabbat.When the tortilla was toasty and golden I spooned some of the artichoke mixture on top of the tortilla and added two dollops of tapenade. What a fabulous meal!!!!!

portabellas

So, what am I going to do with the two huge portabellas?I decided to saute 3 crushed garlic with two sliced yellow onions.in extra virgin olive oil, I added a quarter cup of red wine, a large pinch of sugar and let that caramelize for a bit. I then added the thinly sliced portabella and a tablespoon of tamari. I decided that it probably need some fresh black pepper so I added a half a teaspoon of crushed black pepper corns. I let this simmer for 35 minutes or so.Let it cool I then added this dish to my already made tappas.Wow its a keeper!

I decided on a decadent tunnel of fudge cake to prepare which seemed easy enough.I must say it looks absolutely sumptuous!
I will be generous and share this decadent royal treat with you.

Bastilla

In Morocco, Bastilla is traditionally made with pigeon, but Mamounia offers diners chicken, seafood and even vegetarian versions of dish, along with the more traditional pigeon. In this recipe we'll be making the chicken version.
Ingredients: 1/2 chicken
1 onion, chopped
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 whole cinnamon stick
1 cup chopped cilantro
6 eggs
1/2 pound almonds
1/2 cup sugar
2 tablespoons cinnamon
2 large sheets phyllo pastry dough
1/4 cup melted butter

For Garnish:
confectioner
additional cinnamon
Instructions: Boil chicken in enough water to keep covered along with the chopped onion and spices until cooked, about 30 minutes. Drain chicken, reserving about 1/4 -1/3 cup of the cooking liquid. Bone the chicken and cut the meat into small pieces.
Cook eggs, along with 1/4 - 1/3 cup reserved cooking liquid from chicken in a large skillet until soft scrambled, do not overcook the eggs. Mix cooked eggs with chicken meat until well combined.
Process almonds, sugar and cinnamon in a food processor until almonds are crushed.
The above three steps can be done ahead of time, if desired. refrigerate ingredients until ready to cook.
phyllo dough can be a little tricky to work with. For best results, thaw completely. It's important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel, as the dough dries out very quickly and becomes fragile and breaks apart. To prepare for the recipe, Chef Daniel separated two large sheets of dough, folded each sheet in half, then in half again and wrapped them in a damp towel.
Now you're ready to assemble the dish.
1. 2. 3.
Brush an oven-proof skillet with melted butter. Unfold layer a phyllo pastry a little more than halfway across the skillet (photo 2), followed by another layer of dough over the other half (photo 3), overlapping the two pieces in the middle.
4. 5. 6.
Spread about 1/3 cup of the crushed almond mixture over the bottom of the dough (photo 4), followed by the chicken egg mixture, followed by another layer of almonds (photos 5 and 6).
7. 8. 9.
Carefully fold over the phyllo dough on all sides (photos 7 and 8), then brush the top of the pastry with melted butter (photo 9).
10. 11. 12.
Bake the bastilla in a 350° F. oven for about 12-15 minutes or until lightly browned (photo 10). Carefully turn skillet upside-down on plate to remove bastilla (photos 11 & 12).
13. 14.
Sift a heavy layer of confectioner's sugar over the Bastilla (photo 13). Pinching cinnamon between your fingers, draw a criss-cross pattern of cinnamon over the layer of confectioner's sugar (photo 14). Take a paper towel and wipe away excess sugar from the edges of the plate. Serve immediately.

Chinese plum sauce:

CHINESE PLUM SAUCE

- makes about 3 cups -

Ingredients

2 pounds plums, pitted and chopped
1/2 cup cider vinegar
1/2 cup brown sugar, lightly packed
1/4 cup soy sauce
3 tablespoons freshly grated ginger
2 garlic cloves
1 star anise

Procedure

1. Prepare: Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil. Reduce the heat and simmer until thickened, 20 to 25 minutes. Fish out the star anise and discard. Purée the sauce with a stick blender.
2. Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 week

lamb Tagine(easy way)

ingredients

2 Tbsp virgin olive oil
2 large onions, thinly sliced
2 pounds shoulder of lamb, cut into bite pieces
1 stick cinnamon
½ teaspoon turmeric
1 teaspoon pepper
2 cups water
1 to 2 tsp salt
2 cups dry prunes
1 teaspoon powdered cinnamon
3 tablespoons honey
How to make it

In a large pan, cook onions in 2 tablespoons oil for about 3 minutes, stirring from time to time with a wooden spoon.
Add meat, cinnamon stick, turmeric and pepper, stir carefully.
Add water, bring to boil, then cover, lower heat and leave to simmer for at least an hour. Salt.
Wash prunes and add to dish. Leave to cook over a low heat for 30 minutes.
Mix honey and powdered cinnamon together, pour into pan and leave for another 15 minutes. Stir well, but do not cover.
Serve tagine piping hot, over couscous or in a separate serving dish.

Delicious Shoes!

Charlie prepares a feast.