Back in the game

Much like most things in my life, the time, energy and inspiration it takes to keep up with this blog waxes and wanes. I promised myself that I would quit apologizing all the time, but I can't help it. Sorry its been so long since I've posted! Nothing but summer vay-cay to blame it on.

I've got a lot up my sleeve, though. Here are two Lebanese recipes for quick, summer snacks

Badounis bil Tahini
Parsley and Tahini dip

Tahini acts bizarr-o when you mix it slowly with water and lemon. Initially, it becomes tough like putty, so tough you can hardly stir it. But when you add a little bit more, it magically thins out to a lovely, creamy puree.

Remember, the only way to make parsley taste good is to cut it small. First cut it as small as you can. Then, take a breather, shake out your aching knuckles, and cut it again. A lot of recipes call for like, a tablespoon of parsley, and this is a good recipe to use up the leftover bunch [especially if you are like me, and you always have tahini on hand].

I know a lot of people prefer precise recipes, but this one is "arab style", meaning I totally winged it. Adjust to your liking!

Badounis bil Tahini
Parsley and Tahini dip

two or two and a half cups tahini
chopped parsley [ you do want to add enough so there is a fresh, green taste to lighten the tahini, so at least half a bunch, chopped SMALL!]
water
lemon juice
salt
1 clove garlic, crushed

Thin the tahini with small amounts of liquid, alternating the water and lemon juice. Like I said, it will be very tough to stir at first, and you will think you did something wrong, but keep adding the liquid and it will break and fluff up. [Its a beautiful process, really].

Stir in the salt, parsley, and crushed garlic, and then thin to desired consistency. Use as a dip or spread on pita as a sandwich. It holds up well in the fridge, and good to have on hand for surprise guests and midnight snacks!

Lentil and Yogurt Salad
'adas bil laban

The yogurt-mint-lemon-garlic-salt sauce is a summer mainstay, and tastes good on the chickpea, the fava, the white bean, the this lentil, the that lentil. In other words, essential.

2 cups brown lentils, cooked [al dente, not mushy] and chilled to room temperature
1.5 cup or so of plain yogurt, Greek, if you can find it
3 tbsp fresh mint, chopped
1 clove garlic, crushed
salt
lemon

Mix the mint, garlic, salt and lemon in with the yogurt, and then stir into lentils. Eat for breakfast, lunch and dinner. :)

A fun food quiz from Very Good Taste...I know I'm not really an omnivore, and that really takes a lot of the fun out of the quiz, but there is a difference between meat that I would eat if offered [and it would be impolite for me to refuse, if I was really really hungry, ect], and meat that I really don't think I could touch. It was a fun exercise to figure out what my meat eating boundaries are and why [for example, I would eat horse, but not snake. Why? The snake might be endangered].

I always thought of myself as a pretty adventurous eater, but this list makes me think that I may have some work to do. I didn't know what half of these things were!

These were the instructions:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating. [mine are italicized]
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

And my list...

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake