Archives for posts with tag: Starter

I’m a big-time snacker.  Little bites of cheese, bread, and veggies is what I call deliciousness.  When my husband is on-call for work, I relish in the thought that I don’t have to cook a proper meal for dinner.  I can eat whatever I want.  What I want usually involves me raiding my always stocked cheese drawer in the fridge and picking up some nice crusty bread.  It’s not the healthiest of dinner options, but it’s my kind of meal.

This spread was inspired by those awful (actually, not so awful) premade onion dips you can buy at the grocery store.  They are full-on 80’s food nostalgia.  Back in the day, we would pop open some “helluva good” onion dip and some ruffles chips and we were set.  Those neon orange cheese curls would complete the picture of my favorite foods circa 1989.

Let’s fast forward 20 some odd years and though I would like to say I don’t like cheese curls – I still love them.  But, my overall taste palate has evolved beyond neon orange junk.  I used leeks in this version of onion dip.  Classy, I tell you. 😉  Instead of just sour cream I added goat cheese, because I love its tang combined with the sweetness of the caramelized leeks.

*I just wanted to say sorry for my lack of posts, I hope to be more frequent.  Sometimes we get writers’ block and need to find our way back. 🙂

Caramelized Leek and Goat Cheese Spread

Serves 4-6

Ingredients

olive oil

2 cups sliced leeks, white and light green parts, washed throughly

1 clove of garlic, minced

1 jalapeño, de-seeded and finely chopped

scallions and chives chopped, about 1/4 cup

zest of 1 lemon and 2 tablespoons of its juice

5 ounces softened goat cheese

2 tablespoons sour cream or Greek Yogurt

salt and black pepper, to taste

Method

In a sauté pan, heat some olive oil on medium low-heat and add in the leeks with some salt and black pepper.  Cook slowly for about 20-30 minutes, or until the leeks caramelize.  Allow the leeks to cool down to room temperature.  Meanwhile whip together the goat cheese, sour cream, and lemon juice with an electric mixer or with a whisk.  Fold in the scallions, chives, jalapeño, and lemon zest.  When the leeks have cooled down add them in as well.  This spread can be eaten right away or chilled.  Serve with bread, crackers, or vegetables of your choice.

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My younger sister and I are practically in constant contact.  She is half a world away from me in Dubai, but we use all forms of communication whether it is Blackberry messenger, MSN messenger, Facebook, Twitter, Gmail chat, and Skype to keep in touch.  Sometimes we have multiple conversations going on at the same time through these various messaging programs.  We are even known to chat with each other online while in the same room.  When we all come to my parents’ house we call our dining room table the “IT Center.”  My sister, my husband, my sister’s fiancé, my cousin, Henna, and myself all have our laptops open  on the table doing our own thing and also chatting with each other.  If anyone else ever walked in, I’m sure they would think we were not completely “normal.”

The reason I mention these vast forms of communication is because my sister has been asking me to make a Middle Eastern platter, so my husband and I can eat the same sorts of things she is enjoying in Dubai.  For the past few weeks, she has been messaging me about labneh (thickened yogurt cheese) and if I bought it yet.  My answer is always no, because I can’t get any in Kingston.  So, she told me to make it.  My attempt to make it failed miserably, because I went to the only kitchen supply store in Kingston to get  cheesecloth to drain the water out of yogurt and they were sold out and would not be getting any more for two weeks.  I told her this and she was quite upset.  As you can see, we are extremely passionate about food.

Shanklish Cheese- a semi soft sheep's milk cheese popular in Syria and Lebanon. The cheese balls are rolled in sumac, chili, oregano, and spices.

The first thing we ask each other everyday is what did you eat so far today.  Notice, the “so far” because we are never really done eating.  You can imagine my sister’s joy when I told her we were going to Toronto for the weekend.  The first thing she said was if I was going get the things for the Middle Eastern platter.  I got reminder after reminder, just in case I could ever forget.  My husband tells me to shut the sound off on the BB because of all the alerts I get from my sister’s chats.  When I finally was able to go to the Middle Eastern market, I was on BBM with my sister.  Mind you, I am not the type of person who is constantly on my BB, it’s not even mine, it’s my husband’s and I borrow it when I want to talk to my sister.  I actually get annoyed when people are out with you and spending more time with their phone than you.  Eating my own words, I became that person in the Middle Eastern Market.  I wasn’t paying attention to anyone around me and just in search of what my sister was telling me to get.

I love Middle Eastern food, so I enjoyed this “quest .”   I have not travelled extensively in the Middle East, only to Egypt and the UAE, though I would love to. I went to Dubai recently and the food there was just amazing.  Ever since my return from Dubai, I have been hooked on it.  My husband also grew up in Saudi Arabia, so he has the taste for Middle Eastern food as well.

As I mazed through the market, I filled my cart with all sorts of different foods.  I stocked up because some things are hard for me to find here.  My sister, half way across the world was content with my purchases and satisfied with the incognito pictures I was taking of the cheeses, olives, nuts, and sweets.

The thing I love about this food is that it is fresh and easy.  I didn’t do much cooking at all, it was all just assembly.  A platter like this is fun to serve as an appetizer when you have people over because it is like a bounty of food in the middle of the table for everyone to share.  Individually plated formal dinners can be nice too, but there’s nothing like breaking bread together and enjoying fresh delicious food.

Middle Eastern Platter

There are no set rules here.  Use whatever you suits your taste-buds  This time I used a bunch of radishes, Lebanese cucumbers, mint, tomatoes, lemons for squeezing, grilled sujuk sausages, labneh topped with za’atar olive oil and pine nuts, Lebanese black olives, shanklish rolled in thyme, sumac, and oregano, crusty grilled bread drizzled with olive oil, salt, and pepper.

Other options could include herb roasted nuts, dried fruits such as apricots and dates, phyllo pastries, hummus and other dips, salads such as fattouch, tabouleh, halloumi cheese, manakeesh, roasted vegetables, mixed greens.

Use a large platter and bunch the different items together in clusters and arrange everything in an attractive manner.  Let it be messy and organic.  I do not like a platter to look too perfect.