à la Julia » olive oil

bruschetta caprese

Julia — Tue, 27 Jul 2010 01:11:37 +0000

preparation: 5 min | difficulty: ★

serving portion: 4 persons

ingredients

4 French bread slices
250g tomatoes, thinly sliced
100g bocconcini cheese, sliced thickly
2 tbsp finely shredded fresh basil
black pepper, to taste
2 tbsp olive oil

directions

Toast French bread from both sides.

Top each bread with equal amounts of tomatoes, cheese, black pepper and basil; drizzle with oil to serve.

hummus bi tahini

Julia — Sat, 17 Jul 2010 21:34:55 +0000

preparation: 15 min | cooking: 90 min | difficulty: ★★★

dedicated to: Sara and Nehme Tohmé

serving portion: 2 persons

ingredients

500g cooked chickpeas; for the recipe click here
300g tahini
25g salt
5g crushed garlic
3 lemon juice
olive oil
1 tsp paprika

directions

To prepare the chickpeas click here

Puree the chickpeas with a hand blender then add the crushed garlic and tahini; mix and mash the whole thing again.

Add the lemon juice gradually and mix.

Serve it in a bowl; Using a teaspoon draw a shallow circle in the centre then drizzle olive oil; For the paprika strips dip a wet fork inside the paprika and draw the lines.

hindbeh / dandelions / pissenlit

Julia — Wed, 26 May 2010 21:12:41 +0000

preparation: 15 min | cooking: 15 min | difficulty: ★★

serving portion: 4 persons

ingredients

500 g dandelion leaf
4 large onions, sliced
3 garlic cloves, crushed
100 ml olive oil
100 ml lemon juice
1 tsp salt

directions

Clean and wash the dandelion, cook in boiling water with a little salt and baking soda.

Remove from water; let cool by pouring cold water; then squeeze and coarsely chop the dandelion.

In a skillet add oil and cook onions until translucent then remove half of them and set aside; continue frying the other half until caramelized; then keep aside to garnish.

In the same skillet fry garlic and the cooked onions you removed earlier cook until golden; add the dandelion and salt; cook for 10-15 minutes on medium heat and keep stirring until most of the moisture has evaporated; turn off the heat and add the lemon juice; let cool.

Serve the dandelion cold and garnish with the caramelized onions.

pepperoni pizza

Julia — Fri, 26 Mar 2010 10:05:47 +0000

preparation: 1 hr | baking: 22 min | difficulty: ★★

dedication: For my lovely mother who I will miss so much since I am immigrating to Montreal in 2 weeks. LOVE YOU (K)

serving portion: 6 persons / 2 large trays

ingredients

pizza dough

1kg flour
500 ml warm water
1 Tbsp yeast
1/2 tsp salt
1/2 tsp sugar

basic sauce

4 fresh diced tomatoes
3 Tbsp olive oil
1 large onion, finely chopped
1 tbsp, tomato paste
200g ham
1 Tbsp flour
1 Tbsp mustard
1 Tbsp thyme

pizza topping

fresh mushrooms; sliced
green bell pepper; sliced
yellow bell pepper; sliced
200g pepperoni; sliced
500g mix shredded cheese

preparing pizza dough

In a large bowl; Add flour, salt, sugar and yeast all together; pour slowly the warm water (around 40°C) above the mixture and knead by hand. If the dough seems wet, sprinkle more flour. Let sit in a warm place until it doubles in size, about 1 hour; Then knead the dough again and divide it into two balls and let it rest for another 30 min.

Preheat the oven to 230°C for at least 30 minutes.

Flatten the first ball with your hands on a slightly floured surface; Start stretching the dough with your fingers; Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter 25 cm; Add to the tray; Repeat the same procedure for the second ball.

Baking both crust about 10 min; then pierce the dough so it doesn’t raise too much.

directions

Heat two Tbsp of olive oil in a saucepan and fry the onions until translucent; Add diced tomatoes, ham and tomato paste; Bring to a boil.

Mix 1 Tbsp of flour with a 1/2 cup of room temperature water then pour over the mixture to thicken; Remove from heat; Add mustard, thyme and 1 Tbsp olive oil.

Once the crust is ready pour 1/2 of the basic sauce, bell peppers, mushrooms, pepperoni and cheese; Bake the pizza for 10 min; Place the pizza tray on the upper shelf for 2 min or until the cheese is golden.

reference

Ibtissam Tohmé (mamina)

fattit hummus

Julia — Thu, 25 Feb 2010 19:25:00 +0000

preparation: 15min | cooking: 90min | difficulty: ★★★

serving portion: 5 persons

ingredients

500g dried chick peas
1 bay leaf
80ml olive oil
1 tsp bicarbonate
3 garlic cloves, crushed
salt to taste
1 lebanese (pita) bread
80ml tahini
2 tbsp parsley, finely chopped
1 tsp balsam seed / habeet el baraké

directions

Rinse the chick peas with water; Place them in a large bowl covered with water and soak overnight.

Next day, rinse the chickpeas well; Add to a cooking pan; Cover with water; Add the bay leaf and bring to boil; Once boiled add 1/2 tsp of bicarbonate and simmer for 1.5 hour or until tender; Remove the white foam obtained from the bicarbonate.

In a bowl; Add 80ml olive oil, 80ml hot water of the chick peas, 1/2 tsp bicarbonate, crushed garlic; Whisk until getting a smooth texture.

Open out the bread and break it up into the bottom of a deep serving dish.

Pour the chick peas and some of their water over the bread; Top with the smooth mixture and 80ml tahini.

Garnish with parsley and balsam seed.

tips

You can use canned chickpeas but you won’t have the same taste.

This recipe is also called tis’iyé, means watered chickpeas.

Fatté is very famous in Lebanon, Palestine, Jordan and Syria; But every country has it’s own adaptation.

You can also add cumin to this fattit hummus.

reference

My Grandma

superbowl baked potatoes

Julia — Thu, 04 Feb 2010 10:52:31 +0000

preparation: 10min | cooking: 60min | difficulty: ★

dedicated to: Krystel & Nadeem Harb

serving portion: 10 persons

ingredients

2 kg potatoes
olive oil
salt

directions

Preheat the oven to 350°F.

Wash your potatoes with a brush and cold water.

Pierce the potatoes with a fork to allow steam to escape during the cooking process.

mashed potato shooters

Julia — Mon, 11 Jan 2010 09:45:55 +0000

preparation: 20min | cooking: 20min | difficulty: ★★

serving portion: 6 shooters

ingredients

tangy tomato sauce

1 box of bolognese sauce
1/2 tsp balsamic vinegar
1 fresh coriander
salt

finishing

6 tsp pine nuts, roasted
6 Tbsp mashed potatoes
6 tsp. olive oil
sesame seeds, roasted

directions

Mix the tomato bolognaise sauce with balsamic vinegar, 2 pinches of salt and coriander branch coarsely chopped.

In a vodka glass, pour 1 Tbsp tangy tomato sauce; 1/2 tsp pine nuts; then 1 Tbsp mashed potatoes.

Finishing with 1 tsp olive oil, 1 pinch of salt, 1 pinch of sesame seeds and pine nuts.

reference

Les verrines du chef