Gharnu Gourmet

July 21 2014, Monday Dinner Modification to the recipe found  http://kahakaikitchen.blogspot.com/2013/06/bulgur-salad-with-chickpeas-caramelized.html which was modification of Yotam Ottolenghi's recipe  WHAT: 1 1/3 cups bulgur wheats 2.5 cups of boiling water 1/2 cup olive oil 1 Large sliced onion 3 chopped figs 2 tsp ground cumin juice of 1/2 large lemon 1/3 cup chopped flat-leaf parsley 1/2 cup feta, broken into chunks Salt and black pepper 1 TSP Ras El Hanout   from TJ's (optional or use red crushed pepper per taste) 1/2 can of chickpeas 2 TBSP Barberries  (if not use dried blueberries, cranberries  or raisins)  2 TBSP pine nuts (if not use walnut or pistachio)  2 TSP Pomegranate molasses (optional) HOW: Place bulgur wheat in a heatproof bowl and cover with boiling water add little salt and leave to soak for 15-20 minutes.  Meanwhile, heat 4 tablespoons olive oil in a large skillet over medium heat. Add the onions, cumin and Ras el

March 16 2014, Sunday Dinner Combination of Eggplant dip recipe given by Maryann and Yotam Ottolenghi's Burnt eggplant with garlic, lemon and pomegranate seeds  recipe  from his book Jerusalem  WHAT: 3 Large whole eggplants 8-9 Garlic cloves, crushed Grated zest of 1 lemon and 2 Tbsp freshly squeezed lemon juice 5 Tbsp Olive oil Handful of Parsley - chopped Handful of Mint - chopped Seeds of half pomegranate Pinch of white pepper 1 Tsp Cayenne peper 1 Tsp Smoked paprika (substitute with cayenne pepper if you don't have) 1 Tsp Sweet paprika (substitute with cayenne pepper if you don't have) 1 Tbsp Ground Cumin Salt, Pepper Pinch of sugar HOW: If you have a gas range, line the base with aluminum foil to protect it, keep only burners exposed Place the eggplants directly on gas burner with medium flames and roast for 15 to 18 minutes, until skin is burnt and flaky and the flesh is soft. Use metal tongs to turn eggplant around occasionally. 

March 16 2014, Sunday Dinner Combination of Yotam Ottolenghi's S picy Carrot Salad recipe from his book Jerusalem + http://simply-delicious-food.com/2013/03/05/harissa-carrot-salad-with-feta-cheese/   WHAT: 3 Large carrots, peeled and sliced into long ribbons 1/2 Purple/red cabbage, cut in thin long stripes 2 Tbsp Oil 2 Tbsp Harissa sauce 1 Garlic clove, minced Juice and zest of 1 lemon  1/2 Tsp Freshly ground cumin 1/2 Tsp Freshly ground caraway seeds/shahi jeeru 1/2 Tsp Sugar Salt, Pepper Handful of Parsley - chopped 1/2 Cup Feta cheese, crumbled 1 Tsp Toasted sesame seeds HOW: With a vegetable peeler or mandolin, thinly slice the carrots into long ribbons and place into a bowl with long stripes o purple cabbage. Heat the oil in a small frying pan and fry the garlic and Harissa until fragrant. Add the lemon juice, sugar, salt, pepper, ground cumin, ground caraway seeds and fry for another minute. Pour the Harissa mixture over the carrots, toss

March 29 2014, Saturday Brunch Inspired by two different Shakshuka recipes of Yotam Ottolenghi - one  from his book Jerusalem and other from his video  https://www.youtube.com/watch?v=ifwylLQtUmg .  WHAT: 3 Tbsp Olive Oil 2 Tbsp Harissa sauce 1 Tbsp Tomato paste 1 Large Tomato or 2-3 Medium Tomatoes  - cut into 1/4 inch dice 1 Red/Green Bell Pepper, - cut into 1/4 inch dice 4 Cloves Garlic - minced 1 Onion - cut into 1/4 inch dice 2 Carrots - cut into 1/4 inch dice Handful of Parsley - chopped Handful of cilantro - chopped 3 Strand of Thyme - leaves separated 2 Large Eggs 2 Small Mozzarella cheese balls 1 Bay leaf 1.5 Tbsp Cayenne Pepper 1 Tbsp Whole Cumin 1 Tbsp Ground Cumin 1 Tbsp Sugar Salt, Pepper HOW: Add cumin seeds in dry frying pan over medium heat. Once the cumin is fragrant and seeds start to pop add olive oil and bay leaf and cook for 1 minute Add garlic and onion and cool for about 2-3 minutes Add thyme, bell pepper and carrots and cook

January 15 2014, Wednesday Dinner WHAT: Salad + Soup Handful of Arugula / Rocket leaves 1/2 pear cue in cubes Lemon zest Grated ginger Olive Oil Balsamic vinegar Salt, Pepper 1/2 package of TJ's Tomato and Roasted Red Pepper Soup Polenta  1  TJ's organic polenta log Olive oil Salt, Pepper Disk 1-  Onion Polenta 1 Red or white Onion- thin slices 2 Tbs. Feta crumbled cheese  1 Green onion, thinly sliced  Olive oil Salt, Pepper Disk 2-  Soy and Pear Polenta Italian Soyrizo , cut in small cube 1/2 pear, cut in small cube balsamic vinegar glaze Few shavings of Parmesan cheese  Balsamic glaze Olive oil 1/2 Ts Ancho chili powder 1 Tbs Dukkah  (optional) Cilantro leaves Salt Disk 3-  Beet, carrot & fennel Polenta 1/2 Finely cubed boiled Beet 1 Finely cubed Carrot 3 Tbs Finely cubed Fennel  Few shavings of Parmesan cheese  Goat Cheese Olive oil Salt, Pepper 1 Ts Fennel fronds  HOW: Salad Mix olive oil, vinegar,