Falafel and Baba

My sister and I are alike in so many ways. People say that we look alike and have the same mannerisms. We both love coffee, breakfast, blogs, baking, and now, calligraphy! When we shop together we usually end up in the dressing room with the same items and when we go out to eat we almost always want to order the same thing. We usually compromise and order different dishes so that we can eat off each other's plates, but there is one salad that we both order, no matter what, because we know that we won't share one bit with each other.

The Falafel Salad at Saturn Grill in Oklahoma City is a favorite for both of us. The mixed greens are topped with cucumber, tomato, kalamata olives, onions, and crunchy falafels and served with tahini and red pepper sauce. Annie and I both clean our plates everytime, practically scraping up the bits so as not to miss a crumb. After enjoying this dish together last week, we decided to recreate our favorite salad at home for our parents. For dinner, we paired the salad with baba ganoush served with toasted pita and fresh cucumber slices.

I am sharing the recipe for baba ganoush today, but head over to Annie's blog for the rest of the meal. 

I used a recipe for baba ganoush from one of my favorite posts from Marshall's Abroad. I would love to make this entire mediterranean feast one day, although lamb is one meat that I have not attempted yet.
To add a kick to the original recipe for this eggplant dip, I sprinkled in a pinch or two of cumin and a small squeeze of a lemon to add flavor. It was easy and perfect with warm pita and vegetables!

Baba Ganoush
1 large eggplant {or 2-4 japanese eggplants}, charred
2 cloves garlic, minced
2 tablespoons EVOO
pinch of salt
about 1 tablespoon tahini
Roast the eggplants in the oven or char them on the bbq until they're darkened. Cool in cold water and drain. Peel the skins off and pulse the insides in a blender or food processor. Add in the remaining ingredients and refrigerate until ready to serve! Garnish with fresh pomegranate seeds.

Wishing I could have this meal again tonight. 

Smitten with Friends and Food: Night 4

I will admit that I rarely am able to make chicken that I feel confident about eating myself and especially serving to others. I usually end up smoking out my whole apartment and then pick at chicken, wishing I had made something else.

Not this time! 

I successfully made beautiful and delicious chicken and the only embarrassing part is how many times I burned myself on the searing pan. You think after grabbing the handle once I would learn. 

This harvest roast chicken from the SK cookbook called for a unique pairing of tastes with red grapes and Kalamata olives, but it was just another reason why I wanted to make this recipe. With the chicken I made dijon-braised brussel sprouts and an interesting concoction of rice and roasted butternut squash based off of this Smitten Kitchen recipe to make a complete meal that I was proud of.

Harvest Roast Chicken with Grapes, Olives, and Rosemary: by the Smitten Kitchen

serves 4

What You Need

3 pounds chicken parts (I used thighs) with skin and bones

Table salt

Ground black pepper

1 tablespoon olive oil

1 cup seedless grapes

1 cup pitted Kalamata olives

2 small shallots, thinly sliced (I skipped these)

1/2 cup dry white wine

1/2 cup chicken broth

1 tablespoon freshly chopped rosemary

What You Do

1. Preheat your oven to 450 degrees with a rack in the middle.

2. Pat chicken dry and generously season with salt and pepper.

3. Heat oil in an ovenproof 12-inch skillet over medium-high heat until it simmers.

4. Brown the chicken, skin side down first, turning them over once, about 5 minutes per batch.

5. With the skin side up in the pan, surround the pieces with grapes, olives, and shallots.

6. Roast the chicken in the oven until it has just cooked through and the juices run clear, about 20 minutes.

7. Transfer the chicken, olives, grapes, and shallots to a platter.

8. Add wine and chicken broth to the pan juices in the skillet. 

9. Bring liquid to a boil, scraping down any brown bits, until it has reduced by half, about 2-3 minutes.

10. Pour sauce over chicken and garnish with rosemary.

The dinner was topped off with french bread, which was great for soaking up the juices on my plate, wine, fun conversation, and a little impromptu karaoke. 

Pizza  night! Off to make the dough!