Happy belated Valentines Day, dears! I do hope you had exactly the kind of day you wanted! The Hubby and I had a lovely day. We both worked, took a break for lunch together, worked from the house the rest of the day. Then I cooked dinner. It was spectacular, although unbelievably simple!
Part one will be followed shortly by part two, but both items were cooked from Yotam Ottolenghi and Sami Tamimi’s cookbook, Jerusalem. I got it for Christmas and immediately sat down and read it cover to cover. What a wonderful book! The food is simple and completely easy to make for the most part. Almost every dish is spiked with fresh herbs, onion and garlic, and so very tasty!
The menu for us was raw artichoke salad, Swiss chard fritters and Shakshuka. I’ll be giving the recipe for the fritters here, and will save the Shakshuka for the next post. The photo of the finished product is above, and they’re served with lemon wedges.
- 2 bunches of swiss chard, stems removed
- Large handful each of flat leaf parsley, cilantro, and dill (or any combo of herbs you love)
- 2 eggs
- 3 tablespoons of flour
- 1 1/2 teaspoons fresh grated nutmeg
- 1 teaspoon coarse salt
- Several good grinds of pepper
- 2 cloves of garlic grated or processed through a garlic press
- 1 cup of feta cheese
- 1 lemon cut into quarters
Before I start, again, these can be made with any leafy green you love, I stuck with the chard because it was the first time I made it, but you can easily substitute spinach, kale, arugula. Go wild!
In a large pot of salted water, boil the chard leaves for 4 – 5 minutes. They will still be vivid green, don’t let them turn color too much. Drain them and plunge into a bowl of cold water to stop the cooking process. Once they’re cool to the touch, drain again and squeeze as much water out as possible. You can do it with your bare hands or in a tea towel. The object here is to get it as dry as possible.
Place the drained chard in the bowl of your food processor and add everything else on the ingredient list, up to but not including the feta cheese. Process until it is very smooth and amalgamated. You’ll see flecks of all the ingredients, but that’s fine. Pour the mixture out into a bowl and fold the crumbled feta in. I let this sit to rest for about 20 minutes, and it thickened a bit, but you don’t need to do that at all.
In a frying pan, heat a tablespoon of olive oil, and drop the mixture into the pan in tablespoons. You should get about three to a pan. Cook them on a medium flame for about 3 minutes on one side, then flip them and cook an additional minute. They should get a little brown on the bottom, but the green will still be very vivid. Keep the fritters warm in a low oven as you make the rest, adding more oil to the pan as needed. Eat them as soon as you can, spritzed with the lemon wedges.
Green heaven in a little tasty package!