Crispy Falafel with Yogurt Dip Recipe

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and  learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

More Arabic Food Recipes: 

Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

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Brussels Sprouts and Miso Dressing Recipe

Add to my list of New Year's resolutions, use more condiments and ingredients lurking in the fridge. My refrigerator is packed with Chinese sauces, jams and jellies, and various sauces and mustards. Sometimes I barely have room for anything else! So I am trying to use the things I probably used once and then forgot about.

First up, miso. I love the salty savory rich flavor of miso, which is a fermented soy bean paste that is like pure umami. You've probably had miso in soup at a Japanese restaurant. I especially like white or shiro miso which also has some sweet buttery notes. I've used it in soup and salad dressings and found that it complements many vegetables. In David Chang's cookbook Momofuku Cooking at Home is a recipe for miso butter sauce which is more like paste, that he was inspired to make after eating miso butter ramen in Japan. He adds a touch of sherry vinegar. In my recipe I make an olive oil based dressing with a touch of buttery white miso. The finished dish tastes much richer than it is.

If you are looking for more ways to use miso, this dressing is a good start. Try using it on other vegetables; I think it would be particularly good on spinach, kale, carrots or cauliflower. You could also use it on salad. Let me know if you have any other tips for using miso!

Roasted Brussels Sprouts with Creamy Miso Dressing

Serves 4

1 pound brussels sprouts
1 Tablespoon extra virgin olive oil
1/4 teaspoon kosher salt

2 Tablespoons white miso
2 Tablespoons extra virgin olive oil
1 Tablespoon water
3/4 teaspoon Dijon mustard
1/2 teaspoon lemon juice

Preheat oven to 400 degrees F.

Make dressing by whisking together the miso, olive oil, water, mustard and lemon juice. Taste for seasonings and adjust as you like. The dressing can be kept in the refrigerator for several days, just bring to room temperature and whisk again before serving.

Trim the stem ends of the Brussels sprouts, cut each in half lengthwise, then toss them in a bowl with the olive oil and salt until they are well coated. Transfer sprouts to a roasting pan or rimmed sheet pan (line with tin foil for easier cleaning) and roast for 30 minutes, stirring once or twice so they cook evenly. Brussels sprouts should be beginning to brown on the outside and tender on the inside. Place the sprouts in a serving bowl or platter and drizzle with the dressing.

Enjoy!

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

http://feedproxy.google.com/~r/blogspot/sBff/~3/rmTQ5gQ6u2Q/my-mayo-method-steak-sauce-formula.html

When I need a fast and easy sauce for grilled steaks, I love to use this sort of mayonnaise-based condiment. As I explain in the video, the basic formula is mayo + salt + spice + acid + herb. I don't think I've ever made the exact same one twice, which is not surprising when you realize how many combinations are possible.

I'm not calling this aioli because it doesn't contain any garlic, but you can if you want to, since nowadays any flavored mayonnaise is called an aioli. That reminds me, this would be really good with garlic.

By the way, don't let the name fool you; this is great on so many things besides steak. In fact, making up a ramekin to keep in the fridge is not a bad idea at all. It makes a super sandwich spread, a stellar salad dressing starter, and a vegetable dip so good, it will make you forget how much you hate raw broccoli. I hope you give this a try soon. Enjoy!

Ingredients for my Rosemary Harissa Mayonnaise:

1/2 cup mayonnaise

1 tbsp anchovy oil

1 tbsp lemon juice

1 tsp Harissa or other hot chili paste

2 tsp minced rosemary

Spam Fried Rice

Scott is a fan of canned meat, so when I mentioned I saw a recipe for Spam Fried Rice he was super excited and made sure it found its way onto this week's menu list.

Spam Fried Rice from The Cookbook Junkie.

I am not so much a fan of canned meat, but I have to admit this was really good. I may have even had seconds.

Next time I make it I'm going to add peas. And Scott will think he's died and gone to heaven.

Six wines for under £6 at Waitrose

Waitrose has one of those increasingly popular 25% across the board discounts if you buy six bottles offer (12 if you buy online) which lasts until next Tuesday. Trawling through my tasting notes I must admit I struggled to reach my self-appointed target of six bottles to recommend under £6 which shows how much prices have crept up lately but here's a half dozen I think you'll enjoy:

Cuvée Chasseur 2010 (down from £4.35 to £3.26)
This warm southern blend of carignan, grenache and merlot is a reliable standby at its full price but well worth snapping up at this reduction if you're planning to mull wine for Hallowe'en, Bonfire Night or even Christmas. Fine with robust pasta dishes and stews too.

Castillo la Paz Tempranillo/Shiraz 2010 La Mancha (down from £6.99 to £5.24)
Something of a poor man's rioja though to be honest there's a lot of cheap rioja around the £5-6 mark at the moment. Has that appealing gentle soft cooked strawberry fruit that's typical of Tempranillo - with a generous lick of vanilla. A good wine for roast lamb or a cheeseboard.

Chapel Hill Pinot Noir 2009 Hungary (down from £6.99 to £5.24)
It's hard to find a good sub £10 Pinot Noir but this is a real steal. Quite light and delicate it could easily pass for a red burgundy twice the price. If you're lucky enough to be able to source cheap pheasant or rabbit this is the bottle to serve with it. (And if you miss the 25% off deal it will be on special offer at £5.24 until November 8th)

Inycon Grower's Selection Fiano 2010 Sicily (down from £6.69 to £5.02)
If you like chardonnay you'll love this rich, full-bodied Sicilian white which would go well with creamy chicken or pasta dishes or recipes with butternut squash. Good party drinking too.

Excelsior Heritage Reserve Sauvignon Blanc 2011 Robertson, South Africa (down from £7.29 to £5.47)
A slightly different style from New Zealand sauvignon blanc - less gooseberryish, more citrussy with a lovely streak of lemon peel - this would go well with all kinds of seafod especially dishes flavoured with chilli and coriander. A lot of wine for the money. (Also available on offer at £5.79 from the 19th to November 8th if you miss this offer.)

Tabali Encantado Late Harvest Muscat 2010 Limari Valley, Chile (£7.79 down to £5.84)
You might find this slightly less useful given that it's a) only available in half bottles and b) only in 173 branches but if you can lay your hands on one as part of your cut-price haul it's a real treat. Exotic, honeyed with a fresh lemony finish - and just a touch of orange - it would be delicious with a whole range of desserts from apple crumble to Christmas pud.

Favorite Foods of Hawaii

During the plantation era workers in Hawaii sat together at lunch and ate a bite of whatever their co-workers brought. It might have been adobo, fried rice or teriyaki. Call it potluck, Hawaii style. Trying new flavors has long been part of Hawaii's heritage and something you should do too when you visit. Trying local specialties and discovering new (and old under-the-radar) places in Hawaii is one of my favorite vacation activities.

Everyone has their 'must try' things to eat in Hawaii. Here are just a few of mine and where to find them on Oahu. Each one of these dishes tells you a little something about the culinary history of Hawaii.


Poke (pronouned po-kay)
Where to find:
Everywhere, but Alicia's Market has a big selection

This is perhaps one of the most 'authentic' dishes from Hawaii. It's primarily raw fish and it comes in many varieties such as wasabi, tobiko, and Maui onion, but traditionally it was just chunks of fish such as ahi, salt, seaweed and a bit of toasted kukui nut, all native ingredients.


Manapua
Where to find:
Royal Kitchen in Chinatown

These filled buns look like cha siu bao, but the version you find in Hawaii is larger and a little sweeter and much lighter. The dough seems a bit more Portuguese than traditional Chinese. You can also get it filled with Kalua pork which you definitely won't find outside of Hawaii.


While at Royal Kitchen don't miss the 'pork hash' Hawaii's version of siu mai. It's unique and succulent with less ingredients than siu mai, but it's very tasty all the same. Both the manapua and the pork hash are very inexpensive.


Taro Chips
Where to find:
Everywhere but for freshly made chips go the Hawaiian Chip Factory Outlet

You may or may not appreciate poi, but you are sure to enjoy taro chips. The Hawaiian Chip Company opened in 1999 and makes very popular vegetable chips served at restaurants, on Hawaiian Airlines and they are widely available in stores. But at the factory shop you can get a freshly made hot bag of chips and season them yourself. You can also get a snack, like the killer sliders they serve on Saturdays.


Malasadas
Where to find:
Leonard's Bakery

These Portuguese donuts are a must. The big neon sign at Leonard's letting you know when they are fresh will lure you in. I don't know anyone who doesn't love these hot, yeasty, moist-in-the-middle pillows of love, better than any Krispy Kreme, that's for sure.


Shave Ice
Where to find:
Many places, but I like Tats the best

Better than a snow cone, more like a snowball, the best shaved ice is super fluffy. Shave ice first appeared as a cooling treat on the plantations, and was brought to Hawaii by the Japanese. Get it flavored with something tropical like lilikoi. It's sweet and cooling which is the perfect combination when temperatures rise. Favorite spots are widely debated. It's often said the older the shave ice machine, the better the shave ice.

My thanks to the Hawaii Visitors & Convention Bureau and especially local girl and Oahu writer Catherine Toth for introducing me to some (but not all) of the items featured here

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Chef Alan Wong on Hawaii Cuisine

On my recent trip to Hawaii I got a chance to interview Chef Alan Wong. I just wanted to get a few quotes but I was so impressed by what he had to say I thought I'd share a bit more of the interview. His list of things to do when you visit Hawaii is really wonderful and makes me want to go back...

You were one of the founders of Hawaii Regional Cuisine now in its twentieth year. What's happening with Hawaii cuisine today?
Twenty years later we have so much more product, more vegetables, more fish. It's a different ball game ingredient wise. On the Big Island there is red veal being produced, we have aquaculture--farm raised moi and kampachi even sturgeon. Local asparagus wasn't available 20 years ago there was only one cheese maker. Now, every island has at least one cheese maker.

Is eating local catching on?
Yes. Everyone is getting on board. Everyone wants to support buying local. We need to support farmers. I predict even more local products and more sensitivity to buying local and a challenge to the younger chefs to take risks with cuisine.

What are your thoughts on the farmers markets, pop ups and gourmet food trucks?
It's great and brings something new to people who love to eat. It's funny because the lunch wagons have been around for a long time. This idea of Korean food on a taco is not new to us! The movement has revived an idea and some people are now doing new things, gourmet things. But we grew up on plate lunch mentality.

What should visitors not miss when they come to Hawaii?
They ought to hit at least one farmer's market, especially the KCC market.

To understand Hawaii, visit the Hawaii Plantation Village, go on the guided tour and you will see houses from the plantation era. To undertand local culture and food you need to understand our history, from the Polynesians, to the tall ships, the missionaries, the Portuguese whalers, sugar cane workers, then Asian immigrants. We send all our restaurant staff to the Plantation Village. We use it as a training tool.

Our soul food lies in the past. Go to a Chinese restaurant, a Korean restaurant, and a Hawaiian restaurant like Ono Hawaiian.

Take a trip to the fish auction. It's one of the last in the US and see the variety of fish we have in Hawaii.

Tamashiro fresh fish market has a wide variety of poke.

And go visit one farm!

Alan Wong will be visiting the Bay Area. Meet him in person at a book signing, cooking demo or other special event, and learn more about Hawaiian cuisine and culture. Visit www.thebluetomato.net/tastehawaiitour for more information about any of the events listed below and to purchase tickets (though most events are free).

Thursday, October 27, 6:00-7:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – BOOK SIGNING
Omnivore Books on Food, 3885 Cesar Chavez Street
Hawaii celebrates the 20th anniversary of Hawaii Regional Cuisine this year. James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura bring the taste of the islands to Bay Area residents in a series of events. Join the fun at Omnivore Books on Food where you can talk story with Chef Alan Wong and Arnold Hiura and learn about Chef's newest cookbook, The Blue Tomato: The Inspirations behind the Cuisine of Alan Wong, and Arnold's book, Kau Kau: Cuisine & Culture in the Hawaiian Islands. Experience a tasting exercise with Chef Alan, featuring ingredients brought fresh from Hawaii.

Saturday, October 29, 11:45 a.m. – 12:30 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – COOKING DEMONSTRATION
Ferry Building Marketplace – N. Arcade Outdoor Teaching Kitchen, 1 Ferry Building
James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura are in the Bay Area this month to share Hawaii's unique food culture and scene with residents. See how Chef Alan transforms locally-sourced farmers market ingredients into white tablecloth fare, influenced by the flavors of simple Hawaii favorites. This event is free and open to the public.

Saturday, October 29, 12:30-1:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – BOOK SIGNING
Ferry Building Marketplace – Shop #42, 1 Ferry Building
Talk story with James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura and check out their books focusing on the unique culinary landscape of the islands – The Blue Tomato: The Inspirations behind the Cuisine of Alan Wong and Kau Kau: Cuisine & Culture in the Hawaiian Islands. Chef and Arnold are in the Bay Area this month to share the cuisine and food culture of Hawaii. Both books are back-to-back recipients of the Hawaii Book Publishers Association's Ka Palapala Pookela Award of Excellence in Cookbooks in 2009 and 2010, respectively. This event is free and open to the public.

Sunday, October 30, 5:00-7:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – FOOD TASTING
Japanese Cultural Center, 1840 Sutter Street, Suite 201
Hawaii celebrates the 20th anniversary of Hawaii Regional Cuisine this year and the celebration is spreading to the Bay Area this month! Learn about the evolution of Hawaii's culinary landscape from James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura and have the opportunity to taste Chef's recipes in this special evening affair benefiting the Japanese Cultural Center of Northern California. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, and open access to food and buffet stations. Menu will incorporate dishes from Chef's book and Hukilau Restaurant. Tickets are $75.

Monday, October 31, 6:00-8:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – PAU HANA MIXER
La Mar cebichería peruana, Pier 1.5 Embarcadero
Kick start your Halloween night with the Hawaii Chamber of Commerce of Northern California (HCCNC), James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura in a pau hana mixer at La Mar cebichería peruana. Enjoy pupu, drinks, and special Hawaii raffle prizes, including one for the best Halloween costume! This event is free and open to the public.

Wednesday, November 2, 11:00 a.m. – 2:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – FOOD TASTING
Akiyama Wellness Center, 110 Jackson Street
Enjoy a very special and insightful lunch with James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura as they share the unique culinary landscape of the Hawaiian Islands. This year marks the 20th anniversary of Hawaii Regional Cuisine, and Chef and Arnold are celebrating with several events in the Bay Area. Talk story with the two and enjoy a buffet by Hukilau Restaurant and food by Chef Alan. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, beverage service, and open access to food stations. Tickets are $60.

Wednesday, November 2, 6:30-9:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – CHEF ALAN'S BIRTHDAY BASH
Hukilau Restaurant, 230 Jackson Street
It's James Beard Award-winning chef Alan Wong's birthday and you are invited to join the party! Celebrate with him, Hawaii food historian Arnold Hiura and more at Hukilau Restaurant for fun and of course, food! This event will feature action stations by Chef Alan and a buffet of Hawaii favorites by Hukilau Restaurant. Guests to this event will also have the chance to win a trip for two to the Hawaiian Islands to dine at an Alan Wong's Restaurant. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, hosted bar, and open access to food and buffet stations. Tickets are $75.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

GREEN GRAM RICE UPMA

I made this upma for dinner yesterday. Its a simple one pot meal. It tastes best with sambhar.I add equal amount of rice and green gram dal in this upma. So its very filling and rich in protein. We wanted little mushy . So i added more water.But if u add the quantity of water given below , u'll get the rice grains separate and fluffy..Please use the water according to ur choice.

INGREDIENTS

Steamed rice or Raw rice - 1/2 cup Green gram / Pacha payaru - 1/2 cup Water - 1 - 1.25 cups Salt - As needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Channa dal - 1/2tsp Green chilly - 1 no (slit into two) Curry leaves - A few Ginger- 1 inch (cut into pieces) Hing / Asafetida - 3-4 generous pinches

METHOD

• Heat a kadai and dry roast the rice till it slightly puffs up.
• In the same kadai add a tsp of oil and roast the green gram until nice aroma arises.It may take 5-8 mins.
• Now heat 1 tbsp of oil and temper the items given above in the same order.
• Then add the roasted rice and dal. Add the required water and salt .Transfer everything into a pressure cooker.
• Add a drop of oil and a pinch of hing .Pressure cook for one whistle.

Delicious upma is ready to serve. I served with AAB sambhar.

KITCHEN CLINIC

GREEN GRAM The green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses. The green gram forms a very nutritious article of diet. It is consumed in the form of whole dried seeds and in the form of dal prepared by splitting the seeds in a mill. The sprouted mung beans are a highly nutritious food. The beans are soaked overnight, drained and placed in containers in a dark room. They are sprinkled with water every few hours and the sprouts are ready in about three days. One pound of dry beans gives six to eight pounds of sprouts. There is an amazing increase in nutrients in sprouted beans when compared to their dried embryo. Natural Benefits and Curative Properties of Green Gram. Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is an aperient i.e. a laxative. when given in large quantities. The soup made from it is the best article of diet after recovery from acute illness. Applied in the form of powder. it is said to be useful in relieving the heat or burning of the eyes. A poultice of this powder is useful for checking secretion of milk and reducing distention of the mammary glands Fevers :- Water in which green grams arc soaked is an excellent medicine during cholera, measles, chicken-pox, small-pox, typhoid and all types of fevers. It can be given in a small quantity even during acute phase of appendicitis. Beauty-Aid :- Flour of the green gram is an excellent detergent and can be used as a substitute for soap. It removes the dirt and does not cause any skin irritation. Its application over the face bleaches the color and gives good complexion. Black gram flour is also used for washing the hair with green gram paste to lengthen hair and prevent dandruff. Uses of Green Gram The dried beans are boiled and are eaten whole or after splitting into dhal. They are parched and ground into flour after removal of the seed-coat. This flour is used in various Indian and Chinese dishes. The green pods are eaten as a vegetable. In China and the United States it is used for bean sprouts. Green Gram (Whole dried Seeds)* Food Value Minerals and Vitamins Moisture - 10.4% Calcium - 124 mg Protein - 24.0% Phosphorus - 326 mg Fat - 1.3% Iron - 7.3mg Fibre - 4.1% Small amount of Vitamin B Complex Minerals - 3.5% Carbohydrates - 56.7% Calorific Value - 334 *Values per 100 gm's edible portion