RECIPES:

Gazpacho Andaluz    (Andalusian Gazpacho)            6 Slices stale Bread ~ 2 large can of whole Tomatoes ~ 2 Onion ~ 6 cloves garlic ~ 2 medium Seedless Cucumber ~ 1/2 cup Vinegar ~ 1/4 cup Olive Oil ~ 2 cups Water ~ 1L Clamato Juice OR 1 L Bloody Mary Tomato mix OR 1 L Tomato juice.

Whirl (liquefy) first five ingredients in blender. Add oil, vinegar and water and whirl. Chill in refrigerator at least overnight (two nights is better). Should be served very cold. I suggest storing in a glass container. Some plastic containers have caused an unpleasant taste. The recipe as stated is rather potent. You might consider adding more Tomato juice or Water. Blend well the mix and serve with garnish. Prepare Garnish in separate bowls (the first five finely diced): Green Pepper, Roma Tomato, Spanish Onion (or White Sweet Onion), Seedless Cucumber Green Onion and Croutons.

NOTE: - Other possible Garnishes: Fennel, Horseradish, Wasabi, Celery and/or Celery Root, Parsnip, Napa Cabbage, Mint, Etc. - Pernod, Vodka, Sake, Herbed White Bean Dip 15 oz Kidney Beans, canned -- white (cannenlini) drained 1 Tb fresh Lemon juice 1 clove Garlic -- minced 1 ts Olive Oil 1/2 ts Cumin ground 1/4 ts Oregano dried Salt and pepper -- to taste Cayenne pepper Additional dried oregano -- to taste Crudités Toasted pita wedges Puree first 6 ingredients in processor till smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill.) Let stand 30 minutes at room temperature before serving.), Sprinkle with cayenne pepper and additional oregano. Serve with crudités and toasted pita chips. Note:

Tabbouleh Salad               2 cups (generous) medium Bulgur ~ 4 med. -size ripe Tomatoes, peeled, seeded and diced ~ 1 cup Parsley fresh minced ~ 3/4 cup Mint fresh minced OR 1 Tb dried, crumbled ~ 1/3 cup Coriander (Cilantro) fresh minced ~ 1/4 cup Oil Olive ~ 1/4 cup Lemon juice fresh ~ Salt & Pepper freshly ground.                  Garnish: slices of English Cucumber,  Black Olives,  Parsley & Mint sprigs & Lemon slices.

Soak Bulgur in a bowl of hot water 45 minutes. Drain thoroughly and squeeze dry. Return to the bowl. Mix in remaining ingredients except garnish. Note: Tabbouleh can be prepared one day ahead and refrigerated.

Tunisian Couscous Salad Serve 4              3 medium Red Bell Peppers ~ 1-1/2 cups instant Couscous (10 ounces) ~ Salt and Black Pepper freshly ground ~ 1/4 cup Olive Oil ~ 1/4 cup fresh Lemon Juice ~ 1 ts Cumin ground ~ Cayenne pepper ~ 1 large English (hothouse) Cucumber peeled and cut into 1/2-inch dice ~ 1/2 cup Moroccan or other small, Black, oil-cured Olives, pitted and coarsely chopped ~ 2 Green Onions, white parts and about 3 inches of green parts, minced ~ 1 large Garlic, clove minced ~ 1 Lb ripe Beefsteak Tomatoes, peeled, seeded, and cut into 1/2-inch dice ~ 2 Tb Parsley finely chopped.

Preheat the broiler. Put the peppers on a sheet pan lined with foil and broil for about 15 minutes, turning once or twice to ensure they blister and blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool. Peel, seed, and cut into 1/2-inch dice. Set aside. Put the couscous in a large mixing bowl. Pour 2-1/4 cups boiling water over the couscous. Add 1/2 tsp salt and stir. Cover with plastic wrap, and let stand for 10 to 15 minutes, or until swollen and tender. In a small bowl, combine the olive oil, lemon juice, and cumin. Season with salt, pepper, and cayenne to taste. To peel fresh tomatoes, core them and put them in a pot with 2 quarts of boiling water for about 30 seconds. Remove, cool under running water, and peel. Halve, lengthwise, and gently squeeze to remove the seeds. Fluff the couscous with a fork. Add the cucumber, olives, green onions, garlic, tomatoes, and roasted peppers. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour. Just before serving, stir in the parsley. NOTE: Even though I call this salad Tunisian, the ingredients could put it in several countries of North Africa. The only thing you have to be concerned about in this dish is overcooking the couscous by pouring on too much boiling water. Otherwise, this salad is very forgiving. It allows you to adjust seasonings and substitute other ingredients almost at will. Chopped grilled vegetables, sautéed mushrooms, and grilled or poached chicken are just a few of the ingredients that cart be added to this salad, which is easily transformed into a main course. Note:

Tzatziki Sauce        2 cup plain Whole-Milk Yogurt ~ 1 medium Cucumber, peeled, seeded, and shredded (about 1 cup) ~ 1/2 ts Salt ~ 1 Tb Lemon juice fresh ~ 2 small Garlic clove, minced or pressed through a garlic press (about 1 teaspoon) ~ 1 Tb Mint leaves or Dill fresh finely chopped.

Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes. Meanwhile, combine cucumber, 1/4 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.

Caprese Salad      with Fresh Tomatoes, Basil and Mozzarella Serves 8.             4 cups Mixed Greens ~ 4 large Beefsteak Tomatoes, sliced ~ 4 Yellow Tomatoes, sliced ~ 1 cup fresh Basil leaves ~ 8 oz. fresh Mozzarella Balls, sliced ~ salt & pepper ~ 1/4 cup Olive Oil ~ Pesto ~ Oil for drizzling over.

Place greens on large serving platter. Place tomatoes and mozzarella in a concentric circle, alternating the red, yellow and mozzarella. place basil leaves on top. Sprikles with salt, pepper and drizzle with olive oil. Serve immediately. Options: cherry tomatoes and baby mozzarella balls (ciliegeni) can be substituted for the fresh sliced tomaties and large mozzarella. Kalamata olive can be added to salad, along with red onion slices. Note:

Taramasalata   A fish roe (Caviar) dip             1/3 of (8 oz.) jar Tarama* ~ 1 Onion, finely grated ~ 1 or 2 cup Olive Oil ~ 4 or 5 slices White Bread, trimmed ~ 2 or 3 Lemons (juice of).

Mash tarama and add grated onion. Add a little of the olive oil and beat or put in blender, to form a smooth paste. Moisten bread and squeeze out excess water. Continue beating tarama mixture, adding alternately small bits of moistened bread, olive oil, and lemon juice. The Taramasalata should be beaten until cream colored. Serve as a dip or spread on crackers or toast. Tarama can be bought at Greek delicatessens.

Olive Tapenade Yield: about 1 cup           20 pitted Kalamata Olives, coarsely chopped ~ 1 Tb rinsed, drained, and chopped Capers ~ 1 ts fresh Lemon Juice ~ 2 ts Olive Oil ~ 1/2 ts Anchovy Paste (optional) ~ Fresh cracked black pepper.

Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

Olive Tapenade I I     1 cup oil Cured Olives (I use Moroccan) ~ 2/3 cup pitted Green Greek Olives ~ 1 Tb Capers drained ~ 1/4 cup Onion diced ~ 2 cloves Garlic peeled ~ 1/2 cup Red Pepper diced ~ 1/4 cup oil packed Sun-Dried Tomatoes ~ 1/4 cup Olive Oil ~ 1 Tb Dijon mustard ~ 1 can of White Beans OR Black Beans OR Chickpeas ~ Fresh Black Pepper to taste.

Put all of the ingredients in your food processor, blend for a bit, and taste. Be sure to taste it with a piece of pita bread or baguette. It's a powerful flavor, but the bread tames it a bit. Some folks like more olive, some less. Some want it chunky, some like it smooth.         Hint: If the recipe has too much olive bite for you as is, add 1/2 - 2/3 cup of your hummus or refried beans to your tapenade.

Marinara Sauce        1/4 cup of Olive Oil ~ 4 cloves of Garlic sliced in half ~ 1 35 oz can of imported Italian Tomatoes ~ 2 cup Onions chopped ~ 1 cup Celery minced ~ 1 cup Carrots minced ~ 3 Basil leaves, washed, patted dry and chopped ~ 1/2 ts of Oregano ~ Salt & Pepper to taste.

Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned. Crush the tomatoes and add with their juices. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes. Add basil, oregano, salt and pepper. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes

Feta-Stuffed Tomatoes    Makes 8 servings              4 large Tomatoes ~ 4 ounces crumbled Feta Cheese ~ 1/4 cup fine, dry Breadcrumbs ~ 2 Tb chopped Green Onions ~ 2 Tb chopped fresh Parsley ~ 2 Tb Olive Oil.

Cut 4 large tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Stir together pulp; 4 ounces crumbled feta cheese; 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil in a medium bowl. Spoon mixture evenly into tomato shells, and place in a 13- x 9-inch baking dish. Bake at 350° for 15 minutes. Garnish with Italian parsley sprigs, if desired.

Steamed Mussels   With Tomatoes And Fennel Yield: 4 servings          4 Lb Mussels ~ 1 Tb Olive Oil ~ 1 Onion; chopped ~ 4 cloves Garlic; finely chopped ~ 1 can (28 oz) Plum Tomatoes; drained and chopped ~ 1/2 cup sliced fresh Fennel ~ 3 Tb fresh Parsley chopped ~ Salt and Pepper ~ 1 cup dry White Wine ~ 2 Tb Green Onions chopped.

Cultured mussels, which require almost no preparation time, are now available in many supermarkets, making this a fast and easy dish that's perfect for a small casual dinner party or Sunday night supper. The tomato sauce can be prepared ahead, but cook the mussels at the last minute. Rinse mussels; cut off any hairy beards. Discard any that do not close when lightly tapped or are cracked. Place in large pot and set aside. In large skillet, heat oil over medium heat; cook onion and half of the garlic, stirring occasionally, until tender. Add tomatoes and fennel and cook for 5 minutes. Add parsley, and salt and pepper to taste; mix well. Meanwhile, in small bowl, combine wine, shallot (if using) and remaining garlic; pour over mussels. Cover and bring to boil; reduce heat and simmer for 5 minutes or until mussels open. Discard any that do not open. Pour tomato mixture over mussels; toss. Garnish with green onions. Serve in large soup bowls.

Palacinke Crepes    Yield: 14 crepes       3 eggs ~ 1 cup milk ~ 1/3 cup club soda (not flat) ~ 1 cup all-purpose flour ~ 3 Tb sugar ~ 1/4 ts salt ~ 1 ts vanilla extract........ Jams (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.) Confectioners' sugar Butter or Cooking oil for frying or Cooking Spray.

                   Yield: 40 crepes    9 eggs ~ 3 cup milk ~ 1 cup club soda (not flat) ~ 3 cup all-purpose flour ~ 9 Tb sugar ~ 3/4 ts salt ~ 3 ts vanilla extract...........Jams (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.) Confectioners' sugar Butter or Cooking oil for frying or Cooking Spray.

Beat the eggs lightly with the milk in a mixing bowl. Add the club soda and stir. Add the flour, stirring with a whisk, then add the sugar, salt and vanilla extract. Stir until the batter is smooth. Heat an 8 " skillet over medium-high heat with butter or cooking oil. When the skillet is hot, ladle in enough batter to cover the bottom of the skillet thinly, and tilt the pan from side to side to spread the batter evenly. Cook for 2 to 3 minutes until the crepe is lightly browned on one side and then flip over on other side to brown it as well. Remove from pan using a spatula and stack the crepes on a plate until ready to fill them. Oil the pan before frying each crepe. One by one, spread each crepe with a thin layer of jam (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.) and roll up like a cigar. Place 2 rolled crepes on serving plates. Pour chocolate syrup over and sprinkle with confectioners' sugar and serve. --- Double the recipe and freeze the crepes stacked between sheets of waxed paper to have on hand for a quick dessert. Use a non-stick skillet and cooking spray to fry the crepes.