After getting the cookbook Jerusalem by Yotam Ottolenghi from the library, I decided to make this meal of turkey and zucchini burgers with a sour cream sumac sauce and roasted eggplant with fried onion and chopped lemon. It was a bit of a challenge to find the sumac, but Penzeys had it. It was a delicious meal! I am really enjoying cooking with these new Israeli ingredients and flavors.
June 3, 2013 in Dinner, Side dish
Tagged burgers, cumin, eggplant, greek yogurt, ground turkey, Israeli, Jerusalem, lemon, onion, Sour Cream, sumac, yogurt, Yotam Ottolenghi, zucchini
jillpickle: This past Tuesday was “Quilting Night” at my house. Quilting night is a time to get together at quilt club member’s homes and eat luscious desserts. (Oh and quilt too!!) Here is my version of a turtle cheesecake including homemade caramel topping, pecans and fudge drizzle. You can’t go wrong with this cheesecake when you want a fancy dessert! Slow-bake Cheese Cake from Sue Skrzeczkowski Just make sure you have time to bake and cool all of the layers. I’ve tried making this “fast” and it did not turn out! This is a great bake-ahead dessert since it tastes better the day after you make it!
Melt about 1 cup chocolate chips (Ghirardelli), 1 Tablespoon butter, 2 Tablespoons honey, 1 Tablespoon water and 1 teaspoon vanilla in a glass dish in the microwave for about 1 minute. If this is too thick, you can add a tiny bit more water. This will solidify in the frig, but stick it back in the microwave for a few seconds to melt and use. You can use this sauce to drizzle over ice cream as well.
Matthew: As the rhubarb at the market gets bigger and more green each week, I decided that this week would be my last hurrah with rhubarb for the season. I’ve done unconventional things thus far, so I thought I would try something more familiar. I saw this recipe for rhubarb streusel muffins on Smitten Kitchen and thought it sounded good. These muffins are sort of like rhubarb crisp in muffin form. They were really quick to make and turned out very moist with the addition of sour cream. I used 1:2 ratio of whole wheat to regular flour and that seemed to work out well.
Ok, so I guess my last use of rhubarb wasn’t entirely traditional. In addition to making the muffins, I extracted some juice from the rhubarb and used it to make a really fantastic rhubarb margarita. Juicing rhubarb is a little strange, but all you need is a blender and some cheesecloth or a sieve. I followed the instructions for juicing here. For the margarita, I used approximately 3 oz of rhubarb juice, 2 oz of tequila, juice from 1/2 a lime, and 2 oz plus more to taste of triple sec. I have to say, this was the perfect summer drink! Below is a photo of the juice before I made it into the margarita.
Bill: It was time for some comfort food last week. I decided to make Sour Cream Noodle Bake from the Dayton’s cookbook. Jill named this “Little Red Riding Casserole” to get Katie and Matt to eat it in the early 90’s. It became a family classic that we had occasionally over the years. The recipe is pretty easy and it makes a great meal.