Rachel Perlow

Tzadziki Serves 4 as Side. Inspired by the Souvlaki and Tzadziki thread. The other half of the cucumber can be sliced for dipping in or garnishing this or other salads typically served with this kind of meal (like hummus or babaganouj). Yields about 1.25 cups. 1/2 long english cucumber (the no seed, no wax kind, usually wrapped in plastic) 1 tsp salt 1 clove garlic, mashed 7 oz greek yogurt (thick and rich*) 1/4 c fresh parsley, chopped 2 T fresh lemon juice 1 T olive oil freshly ground black pepper Finely grate the unpeeled cucumber (a lot of the peel won't go through the grater and it is an unwaxed cucumber, if using regular waxy cucumber, peel & remove seeds before grating). This should yield about 1/2 cup. Mix most of the salt into the cucumber and place in a colander in the sink or over a bowl. Allow to sit for about 1/2 hour. Then squeeze out as much moisture as you can. First against the sides of the strainer, then wrap in paper toweling and squeeze some more (don't rinse, most of the salt will go out with the liquid and you need some in the recipe). While the cucumber is mascerating, mince then mash the garlic together with a pinch of salt. Put the garlic/salt into a bowl with the yogurt, parsley, lemon juice, olive oil and pepper. When the cucumber is fully drained & squeezed, add it to the yogurt mixture. Taste for seasoning, it may need additional salt or lemon juice, chill and serve. * To substitute non-fat plain yogurt, drain 2 cups in a colander lined with cheese cloth placed over a bowl, in the fridge overnight. Keywords: Easy, Sauce, Dip, Side, Salad, Middle Eastern ( RG1102 )

Tzadziki Serves 4 as Side. Inspired by the Souvlaki and Tzadziki thread. The other half of the cucumber can be sliced for dipping in or garnishing this or other salads typically served with this kind of meal (like hummus or babaganouj). Yields about 1.25 cups. 1/2 long english cucumber (the no seed, no wax kind, usually wrapped in plastic) 1 tsp salt 1 clove garlic, mashed 7 oz greek yogurt (thick and rich*) 1/4 c fresh parsley, chopped 2 T fresh lemon juice 1 T olive oil freshly ground black pepper Finely grate the unpeeled cucumber (a lot of the peel won't go through the grater and it is an unwaxed cucumber, if using regular waxy cucumber, peel & remove seeds before grating). This should yield about 1/2 cup. Mix most of the salt into the cucumber and place in a colander in the sink or over a bowl. Allow to sit for about 1/2 hour. Then squeeze out as much moisture as you can. First against the sides of the strainer, then wrap in paper toweling and squeeze some more (don't rinse, most of the salt will go out with the liquid and you need some in the recipe). While the cucumber is mascerating, mince then mash the garlic together with a pinch of salt. Put the garlic/salt into a bowl with the yogurt, parsley, lemon juice, olive oil and pepper. When the cucumber is fully drained & squeezed, add it to the yogurt mixture. Taste for seasoning, it may need additional salt or lemon juice, chill and serve. * To substitute non-fat plain yogurt, drain 2 cups in a colander lined with cheese cloth placed over a bowl, in the fridge overnight. Keywords: Easy, Sauce, Dip, Side, Salad, Middle Eastern ( RG1102 )

Grilled Corn Salad Serves 6 as Side. This was a "use up what I had in the fridge" recipe. Feel free to substitute where necessary (like fresh red pepper for roasted, or Chipoltle in Adobo or Tabasco Chipoltle for the dried). The main things needed for the flavor I was looking for were the lime, red onion, tomato and cilantro. When grilling corn, make extra. Serve some freshly grilled and make this salad the next day. We usually make extra anyway, so this was a good use of the corn we usually just nuke to reheat. The amount of ears is flexible, you want about 3 cups of corn kernals. Yield: 4 cups Grilled Corn 4 ears of sweet corn 2 T olive oil salt Other Ingredients 1 slice, red onion, about 1/4 cup finely chopped (or shallot?) 2 strips roasted and marinated red pepper, diced to the size of corn kernals 2 sundried tomatoes, finely diced 1 small fresh tomato (I had a couple of slices of beefsteak left over in the fridge), small dice 2 T fresh parsley, chopped 2 T fresh cilantro, chopped 1 lime, juiced 1/4 c olive oil (approx) 1 dried chipotle, seeded and finely minced salt and pepper to taste 1 tsp white vinegar (optional) To Grill the corn: Rub the corn with olive oil and salt, then over a medium high flame, turn it 1/4 turn every three minutes for a total cooking time of about 12 mintues. Remove and enjoy some with dinner, chill the corn reserved for this recipe. Using a sharp knife, remove the corn kernals from the cooled corn into a large bowl. Add all the other ingredients. The olive oil amount is flexible, depending on whether or not your red pepper and sun dried tomato were packed in oil. Taste for seasoning after it has chilled for at least an hour, stir then taste -- the chipotle needs to rehydrate, so it will get spicier as it sits. If it needs more tartness, but not more lime flavor, you can add a teaspoon or so of vinegar. Allow to chill/marinate in the fridge for at least two hours. Keywords: Vegetarian, Vegetables, Side, Salad, Easy, Mexican ( RG1101 )

Grilled Corn Salad Serves 6 as Side. This was a "use up what I had in the fridge" recipe. Feel free to substitute where necessary (like fresh red pepper for roasted, or Chipoltle in Adobo or Tabasco Chipoltle for the dried). The main things needed for the flavor I was looking for were the lime, red onion, tomato and cilantro. When grilling corn, make extra. Serve some freshly grilled and make this salad the next day. We usually make extra anyway, so this was a good use of the corn we usually just nuke to reheat. The amount of ears is flexible, you want about 3 cups of corn kernals. Yield: 4 cups Grilled Corn 4 ears of sweet corn 2 T olive oil salt Other Ingredients 1 slice, red onion, about 1/4 cup finely chopped (or shallot?) 2 strips roasted and marinated red pepper, diced to the size of corn kernals 2 sundried tomatoes, finely diced 1 small fresh tomato (I had a couple of slices of beefsteak left over in the fridge), small dice 2 T fresh parsley, chopped 2 T fresh cilantro, chopped 1 lime, juiced 1/4 c olive oil (approx) 1 dried chipotle, seeded and finely minced salt and pepper to taste 1 tsp white vinegar (optional) To Grill the corn: Rub the corn with olive oil and salt, then over a medium high flame, turn it 1/4 turn every three minutes for a total cooking time of about 12 mintues. Remove and enjoy some with dinner, chill the corn reserved for this recipe. Using a sharp knife, remove the corn kernals from the cooled corn into a large bowl. Add all the other ingredients. The olive oil amount is flexible, depending on whether or not your red pepper and sun dried tomato were packed in oil. Taste for seasoning after it has chilled for at least an hour, stir then taste -- the chipotle needs to rehydrate, so it will get spicier as it sits. If it needs more tartness, but not more lime flavor, you can add a teaspoon or so of vinegar. Allow to chill/marinate in the fridge for at least two hours. Keywords: Vegetarian, Vegetables, Side, Salad, Easy, Mexican ( RG1101 )

Eggplant and Tomato Salad Serves 6 as Side. This is based on the recipe found here. I didn't like the idea of using egg and made some of my own additions/subtractions. I only had one fresh tomato and it wasn't as ripe as the recipe described, so I used it, plus about 1/2 cup of marinara sauce I happened to have in the fridge. Yield: about 3 cups 1 large eggplant 2 T olive oil 1 onion 4 cloves garlic, chopped 1 tomato, chopped, (very ripe or canned) 1/2 tsp salt (or more, to taste) 1/4 tsp freshly ground black pepper 1 tsp Tabasco sauce (even better, Garlic Tabasco) (amount to taste) 1 T lemon juice Roast the eggplant, whole, on a grill or in the oven until softened but not collapsed, it is OK if the skin gets charred. Allow to cool to the touch, or put in the fridge overnight. Set a large skillet over heat, add the olive oil, garlic and onions. Cook over medium-high heat until onions are softened, don't burn the garlic. While that is cooking, remove the peel from the cooked eggplant, this should be easy to do with your hands, and cut into large chunks. Add the eggplant to the skillet and tomato to the skillet and cook (smooshing the occasional firm piece of eggplant) for about 15 minutes, until the tomato cooks down, but doesn't disintigrate. Add salt, pepper, Garlic Tabasco, and lemon juice and taste for seasoning. This will be served cold, so you want it highly seasoned. Place into serving bowl and chill at least 2 hours. Keywords: Middle Eastern, Vegetarian, Appetizer, Side, Hors d'oeuvre, Amuse, Intermediate, Vegetables, Dip, Snack, Dinner, Lunch ( RG1100 )

Eggplant and Tomato Salad Serves 6 as Side. This is based on the recipe found here. I didn't like the idea of using egg and made some of my own additions/subtractions. I only had one fresh tomato and it wasn't as ripe as the recipe described, so I used it, plus about 1/2 cup of marinara sauce I happened to have in the fridge. Yield: about 3 cups 1 large eggplant 2 T olive oil 1 onion 4 cloves garlic, chopped 1 tomato, chopped, (very ripe or canned) 1/2 tsp salt (or more, to taste) 1/4 tsp freshly ground black pepper 1 tsp Tabasco sauce (even better, Garlic Tabasco) (amount to taste) 1 T lemon juice Roast the eggplant, whole, on a grill or in the oven until softened but not collapsed, it is OK if the skin gets charred. Allow to cool to the touch, or put in the fridge overnight. Set a large skillet over heat, add the olive oil, garlic and onions. Cook over medium-high heat until onions are softened, don't burn the garlic. While that is cooking, remove the peel from the cooked eggplant, this should be easy to do with your hands, and cut into large chunks. Add the eggplant to the skillet and tomato to the skillet and cook (smooshing the occasional firm piece of eggplant) for about 15 minutes, until the tomato cooks down, but doesn't disintigrate. Add salt, pepper, Garlic Tabasco, and lemon juice and taste for seasoning. This will be served cold, so you want it highly seasoned. Place into serving bowl and chill at least 2 hours. Keywords: Middle Eastern, Vegetarian, Appetizer, Side, Hors d'oeuvre, Amuse, Intermediate, Vegetables, Dip, Snack, Dinner, Lunch ( RG1100 )

Your wish is my command... oh you meant the other Rachel. Well, this is for both of you: Learning to Cook With Marion Cunningham Oh, and this link is for artisan: How to make an eGullet commissioned Amazon link.

For the tzatziki, I grated about half of one of those big no-seed english cucumbers (with the peel, most of it didn't go through the grater anyway), sprinkled it with salt and let sit in a colander for about a half hour. 1 clove of garlic, crushed to a paste with some salt, 7 oz container of greek yogurt (very thick and rich), a handful of fresh parsley leaves (chiffonade), juice of one small lemon, 1 Tbs olive oil. Squeezed out all the water I could from the grated cuke (then squeezed some more wrapped in a paper towel). All mixed up, very good. For the souvlaki, I soaked about 1 tsp dried oregano and 1 tsp zatar (dried herb mix given to us by a local greek restaurant) with a bit of water to rehydrate for about 1/2 hour. Then added the juice of 1 lemon and a good splash of olive oil. I marinaded pork chops in this for about an hour. Then they were grilled on high heat for about 10 minutes. Allowed to rest/cool, then I pulled the meat from the bones (dogs got most of the gristle/fat) to make it easier to eat at the park. I find cooking the pork on the bone and in larger pieces makes for much moister meat, especially when I poured the juices that had accumulated on the plate into the container with the pulled souvlaki. Time to leave for the park.

Pictures of our picnic are on the Dinner! thread. I made Pork "Souvlaki" (Jason grilled the chops, I marinated and pulled the meat), Tzatzkiki, Babaganouj, Eggplant & Tomato Salad, Corn Relish (had some leftover grilled corn, not really with the theme, but tasty), carrot sticks & cucumber slices for dipping, pita for wrapping (bought), and watermelon. We're leaving for the park to enjoy the music soon (after a stop to buy bug spray ).

And a cajun mirepoix uses green bell pepper in place of the carrots.

OK, wrong word, don't think of it as cheating. As we help you come up with more menu descriptions, we will all be learning. It's educational.

Tenafly's Fourth of July celebration is today on, um, the third. Anyway, they do it right for a relatively small town. There's rides, games, food (mostly for the kids) in the park next to the middle school from 10 AM - 3 PM. Then from 7-9 there's music and food in the same park. This includes some free stuff like bottled water, popsicles, hot dogs (I don't recall the hot dogs being free, Jason does, whatever, we bring our own picnic), glow light stick necklaces, other kid-oriented stuff. The fireworks are at 9:15. Like I said we bring our own picnic, spread some blankets out and claim a good space for firework viewing around 8. Bug spray is important, as is a flashlight for the walk back to the car. Just as important, the bathroom facilities are good, last year they started letting people into the middle school to use the boys & girls room. Big improvement over the previous years' porta potty situation.

Actually, I remember that previously their brisket was brisket as opposed to the roast beef we had last week. We don't know if they've permanently changed that item or if it was a substitution or something. We'll have to figure that out next time we go. I would recommend, however, that if you are ordering the pulled meats to ask for the sauce on the side, otherwise it is over-sauced (get the Mojo sauce).

Just a thought... since you are now full time, do you think they'd give you a little space in the club's newsletter (assuming they have one). At my parents' club the chef has a half-page to describe what will be served at an upcoming event, how the seasonal menu is changing, etc. I don't think a recipe is ever included. Anyway, I thought it would be cool if you could have a small column where you could describe the seasonal ingredients you are incorporating in your desserts this month, describe a featured dessert that will be on the menu all month. Stuff like "To fully enjoy this summer's bounty, be sure to try the fresh fruit tart for dessert next time you dine at the club." Name the fruit, emphasize the seasonality, etc. Do you have an extention and voice mail? If so, it could become the dessert request "hotline." If members are coming for dinner and they really want to have something you've made before, they could call a few days/weeks before and request you put it on the menu. I mean, obviously, you can't just make one of something, but people like to have input into a place they go to regularly. These are ways you could make the pastry section more profitable (stimulating interest and increasing the ordering of desserts without additional cost), making you a more valuable employee. One other thing, you still seem really frustrated at your inability to write your dessert menu. We're here for you, babe! Tell us what you are planning to make, give us the "ingredient list" description, and I'm sure some evocotive phrases will come your way through the ether. We won't tell that you cheated!

Hmm, reviewing your pantry list from upthread, I see you have frozen shredded mozzarella. Use that for the interior cheese and save the fresh for dotting the top of the lasagna. Also, if you happen to have a certain green can of "parmasan cheez" the interior of the lasagna would be a good place to finish that off, too.

FYI, Englewood wasn't open today. I called, it opens July 9th.

Hmm. I'm wondering if you shouldn't bother with fresh mozzarella? They won't appreciate it and may even think it's weird or something. You're better off sticking with Polly-o and using the fresh when you make the fancy bechamel version for yourselves or friends. I loved this garlic bread suggestion:

blech. Now that's just too far. What's funny about the derma/kishke and kasha is that they are real foods.

True, but, it WOULD get them out of the house sooner, most likely. It actually reminded me of the time I made bread pudding for a Thanksgiving dessert. No one wanted any after all the other starches. What is stuffing but a savory bread pudding anyway? Anyway, I was thinking you didn't want to make them sleepy with all the starches -- egads, they might need to sleep over!!!

As long as you're making extra sauce, make double or triple the recipe. The part that doesn't go in the lasagna, have available (in a gravy boat?) in case anyone wants extra sauce. The rest makes a good meal later in the week, or freeze for a quick meal a few weeks or months from now. Would it be feasible to invite some friends over? Some really really good friends who know how sucky your relationship with these people is? Having another couple there would give them and you someone else to talk to and might prevent them from being overly obnoxious to you. Menu advice: Remember to let the lasagna rest for 20-30 minutes after it comes out of the oven before cutting. It needs to set up. I'd plate it in the kitchen. This is for two reasons: First, the first slice always gets mangled, and you'll probably be a little nervous about plating in front of them anyway. So just have an extra plastic container available to dump the mangled piece into (you can reheat it for lunch on Monday ). Second, if you have mismatched plates and are nervous about them, they won't all be sitting on the table, empty and obvious, to be stared out before the food covers them up. Have the salad and bread on the table for people to serve themselves. Although you and I might appreciate spinach in the lasagna, they won't (remember, these are the people that raised your food-ambivalant hoover, I mean husband ). Instead, perhaps you could offer a vegetable side dish? I like having a green vegetable with Italian red sauce dishes, like green beans or broccoli. The day before, when you are boiling the pasta, before boiling the pasta, blanch the vegetables. Then, before service, heat a large skillet, add some olive oil and sliced/minced/chopped/crushed/whatever garlic, a sprinkling of salt, and the cold blanched green vegetable. Stir around until the vegetable is hot. I add the garlic at the same time as the vegetable so it doesn't burn. Either plate this in the kitchen with the lasagna or just put in a serving bowl on the table. The salad plates can either be used when setting the table, or stacked next to the salad bowl. If stacked, instruct your husband on serving the salad (it should already be (lightly) dressed if you are making a homemade dressing, have extra dressing available in case they are salad drowners ). If you are missing any serving pieces you feel you should have (vegetable serving bowl, bread basket, salad tongs), hit the garage sales on Saturday morning. Who knows, you might get an entire matched set of dishes for $10. Have cash in your pocket (lots of singles) not your purse and bargain -- "see this is all I have." Cantaloupe is in season right now, so may be on sale. I just made a fabulous fruit salad of cantaloupe and blueberries (also on sale) which would be an excellent starter or dessert. I think pie might be too heavy a dessert on top of a lasagna. If not a fruit salad, just some cut up watermelon (can be done the day before) is perfect for the Fourth of July. Good luck and keep smiling!!!

Stuffed Derma. Mmm. Bread crumbs, fat, salt paprika. And it matches the chicken in color. (for the gentiles, there's a pic under the Appetizer heading on this page.

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I've edited the above link to give eGullet a commission if anyone buys it. Please use eGullet commissioned links when purchasing from Amazon.com.

I've edited the above link to give eGullet a commission if anyone buys it. Please use eGullet commissioned links when purchasing from Amazon.com.

I've edited the above link to give eGullet a commission if anyone buys it. Please use eGullet commissioned links when purchasing from Amazon.com.