Thursday, February 14, 2013
Everyone brought something to share.
There were smoked ribs and chicken provided by Robert, Lucy's husband.
Falafel and stuffed grape leaves, with deep fried meat rolls.
Pickeled turnips and cucumbers, hummus and eggplant. Thanks to Allison.
I made two salads.
But the best was, Hayley's Persian rice. She married into a Persian family, and they taught her the secret to the best rice ever. Look at the dish on the far right, in the back. It looks like a cake-like dish, but it is crispy rice on the out side and fluffy rice on the inside. Only the best cooks can make this type of rice. Made with jasmine rice, grapeseed oil, fresh dill and broad beans!
It was very different and very good! The textures were perfect together!
For dessert, Miles brought Marie Calendar's Banana Cream Pie!
We had a long, leisurely lunch with everyone, including the Boss and his lovely Wife!
Nice way to begin our new year!
5 Persian cucumbers (or you may use English cucumbers, the point is seedless)
4 round ripe tomatoes
1 medium red onion
1/2 cup fresh lime juice
1 Tbls dry mint, or 2 Tbls fresh mint, chopped
1 Tbls olive oil (optional)
Salt and Pepper.
Butter lettuce leaves for serving.
Small dice cucumbers, onion and tomatoes. (Do not let onion overpower in taste)
Season with salt and pepper and add the mint.
Mix well and cover, place in refrigerator for at least 20 minutes.
Make sure you added enough salt.
In the meantime, juice fresh lime, add 1 Tbls olive oil, if desired. (I did)
Pour lime juice over salad. Mix well and refrigerate at least 1 hour.
Serve on top of lettuce leaves.
So simple, but oh so good!