winosandfoodies

Forking Fantastic - The Book

Forking Fantastic arrived in my mail box last week, thanks to the kind folk at Penguin Books. Flipping through it I thought hmmm this is not my type of book, maybe it's aimed at the younger market. It's not that I'm  a  prude or anything. I've been known to use the F word myself. It's just a little unexpected in a recipe book.

However when I sat down and read it from page one I could see it's place on the book shelf. I'm not it's target market. I already know how to plan and give a dinner party. When you've been around as long as me you've been there, done that. But if you are just starting out  on  entertaining friends over a meal this book is very useful.

Zora O'Neill and Tamara Reynolds, the authors of Forking Fantastic, are the hosts of a New York underground supper club. Twice a month they invite twenty or more friends over to enjoy an evening of sumptuous cooking and spirited conversation.

The book covers hints on entertaining, recipes, planning, vegeterian options... they even show you how to truss a whole lamb and build a grill to spit roast the lamb.

I liked their idea of buying a few yards of cotton fabric and snipping it into squares with pinking shears for use as table napkins. Much easier than washing and ironing white linen napkins and much prettier than paper napkins.

The recipes are written for the American market with measurements in sticks and cups. The end section contains a list of books for further readings.

I've passed the book onto my son Michael. I'm sure there will be lots of ideas he will find useful.

A Taste Of Yellow Extended

I'm accepting entries to LiveSTRONG With A Taste Of Yellow until 18th September.

Please read my original post for the details.

Don't forget to email your details to me atasteofyellowATgmailDOTcom

Melon Salad

I am really enjoying fresh fruit again....and I've found a way to serve it as a savoury accompaniment to meat and fish. Today I served it with a   couple of slices of prosciutto for lunch. Perfect.

MELON SALAD

Rock melon, seeded, peeled and diced.

Red onion, sliced

Fresh mint, chopped

Lemon juice, Olive oil, salt and pepper

Combine melon, onion and mint.

Drizzle with olive oil and lemon juice.

Season to taste with salt and pepper.

Adjust quantities to number of people being served.

Tzatziki - Thursdays With Thermomix

Tzatziki.  The things we do for those we love.  My son's girlfriend, Maria from Montreal, is of Greek heritage.  She'd told me about her Father's famous Tzatziki so I decided to surprise her with my Thermomix version last weekend.

My first time making this famous Greek meze and it was brilliant.  Maria says her Fathers tzatziki is much thicker than mine. I suggested perhaps he made his with sour cream and on checking Wikipedia I see it is made with sour cream in Montreal.

Thermomix Method

2 Lebanese cucumbers, cut lengthways, seed removed, skin left on

4 cloves garlic

3 tablespoons fresh mint

400g Greek style yoghurt

1 tablespoon lemon juice

Method

Place cucumbers into TM bowl.

Set dial to closed lid position and pulse Turbo button twice. Sprinkle with salt and place in basket to drain for 15 minutes.

Chop garlic and mint 15 seconds on Speed 7.

Add yoghurt and lemon juice and mix 15 seconds on Speed 4.

Rinse cucumber mixture under cold water and squeeze out excess moisture.

Add cucumber to the yoghurt mixture and mix for 10 seconds on Reverse + Speed soft.

Season to  taste with salt and pepper. Refrigerate if not serving immediately.

Others who have made Tzatziki.

Elise

Kalyn

Peter