Tag Archives: Sumac

Brussels sprouts apple and pomegranate salad

I hope the name does not stop you from wanting to make this delicious salad. My daughter made it last year for a work potluck and it was a huge hit so she wanted to share it with the family this Thanksgiving and we are all very happy she did. Even my husband who is not a big fan of the mini green cabbages.

Some people like my husband can be funny about certain vegetables and brussl spouts are definitly on the list of questionable veggied.  However this salad has so much going on that even if you are on the fence about brussel sprouts you will truly enjoy this salad; my husband certaintly did. I also think it will be perfect for your Christmas table being the colors of green with red pomegranites dotted throughlout; it looks super festive and you should check it out; I don’t think you will be disappointed.

there are many ways to make this salad so you can substitute to your liking  such as the apple, the nuts; you can add regular nuts; I would toast them for more depth of flavor. You can use kale instead of brussel sprouts, cabbage would be great.

I am sure I am not alone in disliking buying an ingredient for one recipe and then it sits on the shelf. I cleaned out my pantry and came across a tub of spices and one was dated back to 2007 – oops must have forgot about that one; into the trash it went. You might not be able to find sumac at your local grocery store, we had to order it online but please be assured It can be used to flavor meats, fish, salads and even hummus. It is a tangy lemony spice often used in Mediterranean and Middle Eastern cooking. I think you will really like it.

Brussels sprouts apple and pomegranate salad

dclarkabal
a great crunchy salad you can make your own - a real crowd pleaser

Ingredients
  

  • 1/2 large red onion diced
  • 2 tablespoon s red wine vinegar
  • 2 teaspoon ground sumac
  • 1/4 teaspoon kosher salt
  • 2 cups brussel sprouts, shredded subs. kale
  • 1 large pomegranate seeded
  • 1 large Granny smith apple peeled, cored, chopped - subs. honey crisp, pink lady
  • 1/2 lemon juiced
  • 1 1/2 tablespoon honey
  • 1/4 cup olive oil
  • 3/4 cup candied pecans chopped - subs toasted walnuts, plain pecans

Instructions
 

Dressing - make ahead and set aside about 15 minutes

  • Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish

Salad

  • combine the remaining ingredients and toss well. season with salt and pepper as needed
  • This salad can be prepped ahead, but keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.

Roasted chicken acorn squash with sumac brown butter

 

I am fairly certain that last year was the first time I started cooking with acorn squash. I made roasted chicken with acorn squash with a sumac brown butter recipe I found in Food & Wine Magazine the other night and now my husband wants us to grow acorn squash next year. It is no wonder how our garden area keeps growing and growing. We are kind of running out of space where we have them all. I think we have 8 raised beds of various sizes. A couple of them are huge. One of the them I hate, it is too wide and built into a hill; I find it too hard to weed and I don’t like it so I pretty much ignore it.
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I dislike that bed so much that I asked if we could take it apart and reuse the lumber to make a different bed; ya know one that I will like. I have a strong sense that I am shit out of luck but hey it was worth a try right?
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If you have an opportunity to try sumac spice I don’t think you will be disappointed. Ground sumac has a tangy lemony flavor, although less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to your dish as well. So check it out if you see it. Or buy it online like we did.
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roasted chicken and acorn squash with sumac brown butter

Donna Clark - Cooking at Clark Towers
great sheet pan dinner the legs and squash cook in the same amount of time. Plus easy clean up!
Servings 4

Ingredients
  

  • 4 chicken leg quarters
  • 31/2 teaspoons kosher salt divided
  • 4 teaspoons lemon zest divided
  • 2 teaspoon black pepper divided
  • 2 medium acorn squash halved and then cut into 1/2 inch slices
  • 3 tablespoon olive oil
  • 3 thyme sprigs
  • 2 tablespoons unsalted butter
  • 1 teaspoon honey
  • 1 teaspoon sumac divided
  • 1 teaspoon Cajun spice or Aleppo pepper spice

Instructions
 

  • on a rimmed baking sheet evenly sprinkle 2 teaspoons salt, 2 teaspoons lemon zest, and 1 teaspoon black pepper on both sides of the chicken, refrigerate, uncovered overnight or at least 8 hours.
  • Place chicken on the counter for about an hour so it comes to room temperature. Preheat the oven to 450'F Add the acorn squash to the baking sheet; drizzle both with some extra virgin olive oil. Sprinkle squash with 1 teaspoon of salt and remaining black pepper. Spread fresh thyme sprigs around the chicken and squash.
  • Bake for about 35-45 minutes or until the chicken at the thickest part of the thigh reads 165'F and the squash is tender. Transfer chicken and squash to a platter, Discard the thyme sprigs. reserve the pans juices.
  • Heat the butter in a small saucepan over medium heat, stirring occasionally, until browned, roughly 3-4 minutes. Scrape the pan juices from the baking sheet into the saucepan. Whisk in the honey, 1/2 teaspoon sumac, remaining teaspoons lemon zest and remaining salt. Drizzle all over chicken and squash. Sprinkle with Cajun or Aleppo pepper, thyme leaves and remaining sumac.

Notes

You should be able to find sumac at a Middle Eastern market or online.
Adapted from Food and Wine Magazine
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Sometimes the best food comes from unexpected places

Spent a long weekend in Millinocket ME, had a wonderful time and some great food.  I was unable to blog yesterday as there was no WiFi.  Thought it was pretty comical I had no problem blogging from Cancun Mexico but Northern Maine not going to happen.  I was told the next time I go up there will be. I am sure if I tried a lot harder I could have figured out a way to get it done, but we were so busy with playing and eating. We logged over 120 miles on snowmobiles; which is saying a lot since I have not been on a sled in 10+ years.  It is just like riding a bike – well at least I picked it up again pretty quickly.  Did you know that new sleds have heated hand, feet and butt warmers – Brilliant!!!!

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Millinocket 2-14-14 090

 

 

Mt. Katahdin this morning – view from my friends camp

The sled I borrowed for the weekend

 

 

Sunday we had plans to meet my girlfriends’ nephew and friends for lunch out of the trails then later back at her place for Sunday dinner; there were 9 of us in total.  We brought the turkey from home as they could not get one locally. There was a very lengthy discussion as to when to put the bird in the oven, at what temp, and when we HAD to be back to take it out.  There was a lot of doubt that we would be eating a moist bird.  Our back up plan was lots of gravy and plenty of wine. Well our precise planning worked; dinner was excellent, the bird was juicy and everyone was thrilled. Dessert were very yummy soft peanut butter cookies. Try them if you can.

1 Cup peanut butter

¾ Cup butter

¾ Cup Sugar

¾ Cup Brown Sugar

1 tsp Vanilla

2 Eggs

2 Cups Flour

1 Tsp Soda

Add a handful or two of Chocolate Chips if you want – we did

Cream butters & sugars, stir in vanilla and eggs; add flour and soda till combined.  Either use a cookie scoop or just place about a golf ball size of the dough about 3 inches apart on an ungreased pan or sheet. Cook at 375’ for 10 minutes till slightly brown, do not overcook.  Leave on the ungreased pan for a minute or two till set.  Makes approx. 36 cookies

There are times when no planning garners some pretty amazing results.  On the way home we wanted to stop for a bite to eat.  We ended up down in the Old Port area of Portland.  We saw a place parked and started walking got to the one we saw originally and it just didn’t look right.  My husband said he saw a café a few storefronts back that looked pretty good, at least there were people sitting, eating and smiling; that was his deciding criteria.

olive cafe pizza

What a delightful gem Olive Café turned out to be.  It’s a cozy little Mediterranean Restaurant, great atmosphere and wonderful food.  We each had a salad which were both wonderful and split a pizza.  I was slightly afraid of the ingredients on the pizza but just had to try it.

Chicken Shawarma Pizza – Marinated Grilled Chicken, Garlic Sauce, Chopped Tomatoes, Chopped Parsley, Chopped Pickles, Mozzarella & Feta Cheeses and Sumac garnished with Tahini sauce on a thin crispy crust that was cracker like.  First time ever having pickles on a pizza have no idea was sumac is and don’t recall ever having tahini sauce – it was excellent we ate the whole thing!