Two of my closest friends work in media/entertainment, and I've been left with a rather large television, so they and some others came over for some noshing, dishing, and Oscars-viewing.
We had so much food! laid out - not like an etherized patient, more like the antipasti table at a trattoria. Everything we ate last night was light, refreshing, tasty, simple but high quality, easy to prepare. The floral honey, bright green parsley flavor and crunch in the chickpea salad, and raspberries felt like harbingers of a much-awaited spring, while the depth in the blood oranges and dark, woodsy, berry tang of sumac felt like a poignant last look at winter.
*Popcorn tossed with
Sumac
*
Queso de Murci Curado, a six months' aged raw goat's milk cheese from Murcia in Southeastern Spain (with unspeakably delicious raw
Manoir des Abeilles honey mixed with freshly ground black pepper poured over it)
*Red Kardoula Peppers stuffed with Feta and marinated in olive oil, garlic, and basil
*Green-and-black Olive Tapenade (with pita chips): Simply, pitted green and black olives food processed with fresh parsley and thyme, red chilli powder, a small amount of capers, and a slice of preserved lemon.
*Stuffed Grape Leaves
7-layer Bean Dip
*Blood Orange and Treviso Salad: I sliced two heads of treviso on the bias and laid supremed blood orange slices over that on a platter, scattered some sliced scallions on top, and dressed the salad with a vinaigrette of blood orange juice, pomegranate molasses, cider vinegar, olive oil, salt and pepper.
*Roasted Chickpea Salad: I tossed cooked chickpeas with olive oil, salt, sumac, red chilli powder, and cumin, and roasted them spread out on a baking pan for 45 minutes in a 350-degree oven, then tossed them with shredded red cabbage, lots of fresh chopped flat leaf parsley, and a simple vinaigrette of lime juice, olive oil, salt and pepper.
Farmers Market Quiche
*Raspberries with Honeyed Greek Yogurt
* = organic
