A Taste of Ojai: A Collection of Small Plates (Volume 1)

A Taste of Ojai: A Collection of Small Plates (Volume 1)

Chef Robin Goldstein

Language: English

Pages: 114

ISBN: 1508863113

Format: PDF / Kindle (mobi) / ePub

A Taste of Ojai: A Collection of Small Plates (Volume 1)

Chef Robin Goldstein

Language: English

Pages: 114

ISBN: 1508863113

Format: PDF / Kindle (mobi) / ePub


A great little collection of 'small plates', simple to sophisticated celebrating some of the harvests that grow plentifully right here in the Ojai Valley. Small and usually shared dishes based on foods I have tasted, Tapas in Spain, Mezze, in both Turkey and Greece, Italian Antipasti, as well as Moroccan and Middle Eastern dishes, with the emphasis on savory spice. The thought behind this book is to present some ideas of foods that can be served as small plates for any time of day, just one plate or a collection of a few. Recipes include Small Plates- Baked Sweet Potato Falafel with Lemon Tahini, Onion-Fennel Fritters with Cucumber Tzatziki, Tuscan Frittata, Gorgonzola Stuffed Figs. Condiments, Sauces & Spreads - Balsamic-Black Pepper Jam, Pomegranate Glaze, Orange Fennel Mostarda, Fig & Olive Tapenade. Crackers and Breads - Sea Salt & Olive oil Crackers, Focaccia with Caramelized Fennel and Onion. "I believe that preparing food is about great ingredients, and it's about everything that goes into making a great meal. For me it's about sourcing well grown, local organic vegetables, the time I set aside to prepare a great dish, the music playing in the background, the tools I use in the kitchen, the vintage server and the beautiful plates I have collected over the years. It's about community and closeness and sitting at the table and enjoying the meal together with thanks" with Gratitude, Chef Robin

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jar and refrigerated, the salsa 3 tablespoons fresh lemon juice will last a good week. � cup extra-virgin olive oil A Taste of Ojai Wild Fennel Sea Salt or your favorite sea salt and freshly ground pepper to taste 78 Spicy Tomato Chili Jam Tomato jam is like grown-up ketchup, and this bold fiery version is a cross between ketchup and sweet chili sauce. The warm, spicy flavor of ginger, gives this an Asian twist. The natural pectin in tomatoes provides a jammy consistency. As an essential

peppers or what you have on hand FOR THE CROSTATA: Preheat the oven to 425 F. 4 oz. goat cheese optional For one 10” fluted tart pan or 12 cup mini muffin tin. 6 farm fresh eggs While dough is chilling, roast the vegetables. � teaspoon salt Toss the cut vegetables in a little olive oil and salt freshly ground pepper and pepper. Roast on a baking pan for 30 minutes. Remove from oven and allow to cool. While the vegetables are roasting, roll out the dough. On a lightly floured surface, roll the

out the wedges and roast for 25 to 30 minutes, � teaspoon red chili flakes flip the wedges over after about 15 minutes, until golden brown. Arrange the sweet potatoes on a4 tablespoons Pomegranate Glaze serving plate.(see recipe on page 87) or aged balsamic vinegar Heat a medium-size sauté pan with 1 tablespoon of 8 fresh, ripe figs or dried mission figs, olive oil, add the spring onions and red chili, and fry quartered on medium heat for 3 to 4 minutes, stirring often so 4 ounces soft goat

cheese, crumbled the chili doesn’t burn. Drizzle in about 2 tablespoons (optional) of Pomegranate Glaze and stir. Add the quartered figs and toss to heat through. Spoon this warm mixture over the roasted sweet potatoes, drizzle with a little more Pomegranate Glaze and top with crumbled goat cheese, if desired. Serve warm. 43 Tomato Rissoles From our Greek island visits with bestie Kristina K, this delicious Greek mezze or small dish originates from the island of Santorini. Making these

olive oil, remove pan from heat, and set aside. Heat a large, nonstick pan over medium-high for 2 minutes, then arrange all the haloumi slices in the pan, without overlapping them. Brown the cheese, 1 to 2 minutes on each side. (You will not need to add oil while cooking the cheese. If the pan is warmed up first, then your haloumi will have a nice crust to it.) Transfer the cheese to a heavy baking dish just large enough to nonstick pan, heat 1 tablespoon olive oil over medium-high, and add the

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