The Dinner Club’s first meeting met with moderate success. The menu was greek salad, hummus, tzatziki, pita chips, and falafel.
The first four turned out lovely. Unfortunately, our deep-frying-naive group was not able to execute the falafel. For unknown reasons, it fell completely apart in the oil. Perhaps the oil was not hot enough? Has anyone made falafel before? Ideas? The recipe was this one from Mark Bittman.
For the pita chips, I sliced up pita breads into triangles , brushed them with olive oil, and sprinkled them with sea salt, pepper, and either paprika or cumin. I then baked them at 350 for about 10 minutes (or until crispy).
The greek salad recipe came from Food to Live By, a cookbook from the Earthbound Farm people. A recipe for greek salad probably isn’t necessary, but perhaps a recipe for a delicious red wine vinaigrette is, so here you have it:
Classic Red Wine Vinaigrette
Mix the following together in a glass jar and shake vigorously:
- 1 small clove garlic, finely minced
- 1 teaspoon finely minced shallot
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pinch of sugar
- 1/4 cup red wine vinegar
- 2/3 cup extra-virgin olive oil
Laura prepared a wonderful hummus, which became the centerpiece of the meal when the falafel failed. The tzatziki was excellent as well, but I have the recipes for neither because I failed to ask for them. Perhaps Laura or Renata would like to comment?