Gharnu Gourmet

October 4 2012, Thursday dinner WHAT: Heirloom tomatoes  arugula steamed and peeled beet (i used from TJ's ) goat milk brie  (from   TJ's  ) balsamic glaze (I have  TJ's ) salt, pepper olive oil (use good quality OO) HOW: add approx. 1 tea spoon olive oil in arugula, add some salt and pepper and mix well so that oil,  salt and pepper are evenly distributed on all leaves make a bed of arugula on a plate slice tomatoes and beets and add them in a circle over arugula add more arugula in tomato center  drizzle some more olive oil and sprinkle some more salt and pepper to season tomatoes and beets slice brie wheel length wise in half (save other half for later) put on an oven dish or aluminum foil and broil for about 2-3 minutes till the cheese top starts to turn brown and melt. carefully take the cheese out of the oven and slide over the center arugula leaves drizzle balsamic glaze over entire salad and say - "yeah sheel told me it i

October 2 2012, Monday dinner WHAT: 1 1/2 cup Orzo (italian) or kritharáki (greek) (I had Misko brand) approx.. 3.5 cups veg. broth  or water garlic (paste or minced) onion (cut square pieces) mushroom (or any vegetables you have handy) cherry or grape tomatoes (halved) basil (julienned)  balsamic vinegar olive oil parmesan cheese sunflower seeds (or any other nuts or seeds you have handy) Truffel oil (optional) salt, pepper, red crushed pepper oregano HOW: add garlic in olive oil and saute for few minutes until fragrant add onion and saute for few minutes add mushroom, salt, pepper, oregano and crushed red pepper and saute till mushroom are 60% done add orzo and saute in oil until slightly brown add veg. broth and cook until orzo is done al dente - about 10 minutes. You can add little less or more broth/water if needed. add a spoon of balsamic vinegar, cherry tomatoes, basil, sun flower seeds and mix well serve and drizzle some truffle oil o

August 4 2012, Saturday brunch WHAT: 1 package TJ's organic Polenta  1 bottle TJ's greek gigante beans  egg onions oregano salt, pepper rosemarie balsamic vinegar glaze hot sauce (optional) slices of olive (or any other) bread for crostini olive oil HOW: Cut Polenta log length wise and make 5-6 long slices grill polenta  slices on both sides with some oil in a pan until slightly brown and crispy.  once done, add some oregano, salt and pepper and let it rest on side caramelized some onions heat the beans in separate pan cook 1 egg at a time - sunny side up add some salt and pepper on top of the egg to serve, put 2 slices of polenta on bottom, add some beans on top, slowly slide egg on top of the beans. Add some onions on top. garnish with some balsamic vinegar glaze and rosemarie. Add hot sauce if needed.  Make some olive bread crostini and drizzle it with some good olive oil and  balsamic vinegar glaze enjoy!

July 18, 2009, Saturday dinner WHAT: flat Pita Bread (not the pocketed one) red onions tomatoes green bell pepper cucumber lemon juice, salt, pepper olive oil tzatziki (homemade or readymade) sweet potato fries /or regular fries (used frozen ones from Trader joe's) red chili powder  hot sauce HOW: Cut vegetables in long pieces and marinate them in some lemon juice, sall and pepper and olive oil for 2-3 hours warm pita bread on both sides..you can use some olive oil spread tzatziki on warm bread  add some hot sauce add some vegetables on top  add some sweet potato fries  roll the pita bread add more tzatziki from top and sprinkle some red chili powder enjoy! How to make  tzatziki: 3 tbsp. olive oil 1 tbsp. wine vinegar 2 cloves garlic, minced salt, white pepper 1 cup green yougurt (strained) 2 cucumbers, peeled, seeded, drained and shredded dill (optional) Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until

July 23, 2011, Saturday Brunch WHAT: left over green curry (blend it so it is smooth paste to avoid big pieces of veggies in it otherwise it will be hard to roll) sticky rice (or left over rice) 2ggs 1 tbsp Soy sauce 1 tsp crushed garlic handful green onions handful basil sriracha sauce (or any hot sauce) salt - pepper HOW: combine crushed green curry and sticky rice, make sure it is not too liquidy   create sushi like log by rolling it in a bamboo mat or aluminum foil (like  http://mannyljr.typepad.com/ ). it should be about same length as your omelet diameter. combine eggs, salt, pepper, soy sauce, crushed garlic and green onion and make very thin omelet. put omelet on a flat surface, add lots of basil, sriracha sauce as first layer put sticky rice log on it and start rolling and at the end hold with toothpick you can use left over green curry[blended] as dipping sauce once done, you can cut in half or three pieces so it is edible size.

Apr 29, 2012, Saturday Dinner TORTAS -WHAT: small buns avocado cabbage  sliced jalapeños coriander  onion capsicum frontera grill taco sauces salt, pepper, lemon/lime juice dry pasilla chile powder salt, pepper taco seasoning optional tabasco or other mexican hot sauce TORTAS - HOW: slice the buns in halves and toast/grill both side and set aside cut slices of avocado, season with some salt, pepper and lime juice and set aside thinly slice cabbage and add pepper and lime juice slice onions and capsicum and saute till onions are caramelized, add salt and taco seasoning add taco sauce on both side of the bun, layer onion, capsicum, jalapeños, cabbage, avocado slices. add tabasco or other hot sauce per your taste,  close the bun and put on grill again to compress.  can eat hot or cold ----------------------------------------------------------------------------------------------------------------------------------- ENCHILADAS -WHAT: e