As school ends for the year and we have more time as a family, our meals become a bit more relaxed and pleasurable. We tend to lean toward an Israeli style, with longer, more leisurely meals during Shabbat and the weekend, often eaten outdoors. We are also very much looking forward to the “Israel in the Ball Park” festival on Sunday, June 6.
I love to spend more time cooking, visiting with friends and eating delicious meals. Taking advantage of seasonal vegetables that thrive on our Mediterranean climate, I prepare many Israeli dishes, laden with cucumber, tomatoes, eggplant, bell peppers and beans. I enjoy the combination of cool cucumbers and yogurt in the Indian Raita.
Although the assembly may be a little long, the Vegetable Ragout is quite easy to prepare, and can be served warm with rice or pasta, or room temperature as a salad. Couscous Salad is quick and easy to make; rice or pasta can be substituted for the couscous. I’ve also included a few dips and spreads that transport well, and make for relaxed and peaceful afternoons in the sunshine. For dessert, we can take advantage of the short cherry season with a Cherry Crisp.
Raita | Serves 8
3 cups plain yogurt
1/2 cup milk
1 tsp. fine sea salt
1/2 tsp. pepper
1 large cucumber, shredded
2 Tbs. cumin seed, roasted and ground
4 Tbs. chopped cilantro
In a large bowl, whisk together the yogurt, milk, salt and pepper. Stir in the cucumber. Garnish with the cumin seed and cilantro.
Vegetable Ragout | Serves 8
1/2 cup olive oil
1 onion, coarsely chopped
6 cloves garlic, chopped
1 eggplant, cut into 1-inch cubes, sprinkled with coarse sea salt and drained for 1 hour
1 red and 1 green bell pepper, cored, seeded and cut into 1-inch squares
2 jalapeño peppers, roasted, skinned, seeded and chopped
4 yellow squash, cut into 1-inch cubes
3 Tbs. chopped cilantro
2 Tbs. sugar
24 ripe cherry tomatoes, halved
1 tsp. coarse sea salt
1 tsp. pepper
Heat the oil in a large skillet. Add the onion, garlic and the drained eggplant, and sauté 5 minutes. Set aside.
Place the peppers, squash, cilantro, sugar, tomatoes, salt and pepper in a covered baking dish. Spoon the onions and eggplant over the vegetables in the dish, cover and place in a 375-degree oven for 1 hour, or until all the vegetables are cooked. Remove the cover, and allow the vegetables to cook 30 minutes more. Taste and correct seasonings. Serve hot or cold
Couscous Salad | Serves 6
2 cups cooked couscous (or rice or pasta)
2 cups coarsely chopped roasted red bell pepper
3/4 cup coarsely chopped Kalamata olives
1 cup coarsely chopped mint leaves
4 Tbs. olive oil
4 Tbs. lemon juice
1 clove garlic, through the press
2 tsp. fine sea salt
1 tsp. pepper
1 cup crumbled feta
Toss the couscous with the bell peppers, olives and mint. Whisk together the olive oil, lemon juice, garlic, salt and pepper, and toss with the couscous. Gently fold in the crumbled feta.
Roasted Eggplant and Garlic Salad | Makes 4 cups
2 large eggplant, sliced
1 Tbs. coarse sea salt
6 Tbs. extra-virgin olive oil
1 head garlic, peeled and separated into cloves
3 chopped parsley
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Sprinkle eggplant slices with the salt and allow to stand for 30 minutes. Rinse well with water and pat dry. Brush both sides of the eggplant slices with 5 Tbs. of the olive oil, place on baking sheets and roast in a 350-degree oven for 40 minutes, until they are very soft.
Toss the garlic cloves with the remaining olive oil. Place the garlic cloves on the baking sheet with the eggplant and roast in a 350-degree oven for 30 minutes, or until they are very soft. Allow the eggplant and garlic to cool slightly, then mash them together. Mix in the parsley, salt and pepper.
Muhammara | Makes about 2 cups
3 red bell peppers, roasted, peeled and seeded
4 Tbs. extra-virgin olive oil
1 slice soft bread
2 cloves garlic, through the press
1 tsp. cumin seed, ground
1 cup toasted walnuts
2 Tbs. pomegranate molasses
4 Tbs. lemon juice
1 tsp. sugar
1 tsp. salt
1 tsp. red chili flakes
Puree all the ingredients to a smooth paste. Serve with Pita Crostini.
Pita Crostini | Makes 32 pieces
4 large pita
1/4 cup extra-virgin olive oil
coarse sea salt
Cut the pita into fourths, then slice them in half horizontally. Spray or lightly brush both sides with olive oil. Lightly sprinkle with salt. Bake in a preheated 350-degree oven for 6 to 10 minutes, until crisp.
Chicken Sauté with Basil and Tomatoes | Serves 8
4 Tbs. olive oil
2 lbs. boneless chicken breasts or thighs
1 small onion, chopped
3 cups chopped tomatoes
3/4 cup white wine
1 Tbs. chopped capers
1/2 cup shredded basil leaves
Heat the olive oil in a large skillet. Add the chicken, sprinkle with the salt and pepper, and cook over high heat, about 5 minutes per side. Remove the chicken from the skillet, to a warmed platter.
Add the chopped onions to the same skillet, and sauté until they are soft and begin to brown. Stir in the tomatoes, wine and capers, and allow to simmer over medium heat, until the tomatoes are soft, and the alcohol has evaporated, about 7 minutes.
When ready to serve, bring the sauce to a boil, add the basil and pour over the warmed chicken. Serve warm.
Cherry Crisp | Serves 8
3 lbs. cherries, pitted
3/4 cup sugar
1 1/4 cups flour
3/4 cup brown sugar
1 tsp. ground cinnamon
6 oz. unsalted butter, chilled
Place cherries in a baking dish. In a mixer, blender or food processor, combine the granulated sugar, flour, brown sugar, cinnamon and butter until the “coarse meal” stage. Sprinkle the topping over the fruit.
Bake in a preheated 375-degree oven until the topping is lightly browned and fruit is bubbling, about 40 minutes. Serve warm or at room temperature.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].