Delicious Cheese & Crackers

© Annabel’s & Co. Catering, 2015

DELICIOUS RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS AND FETA

Photo by Kiyoshi Togashi

YIELD: Makes 6 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Ingredients

1/2 cup hazelnuts
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups arugula
12 dates, pitted, quartered lengthwise
3 ounces feta cheese, crumbled
Preparation

Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

Delicious Salads, Cheeses, Figs and More!

© Annabel’s & Co. Catering, 2015

© Annabel’s & Co Catering, 2015

Delicious Turkey Shawarma with Tomato Relish and Tahini Sauce

This is the best turkey breast recipe we have ever made. Truly delicious, easy and a little bit exotic!

Photo by Hans Gissinger

YIELD: Makes 8 servings

Ingredients

2 1/2 pounds 1/4-inch-thick turkey cutlets
2 onions, cut into 1/4-inch-thick rounds
1 tablespoon turmeric
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon hot paprika or cayenne pepper
8 tablespoons (about) extra-virgin olive oil, divided
8 whole pita breads
Tomato Relish
Tahini Sauce
1 cup thinly sliced pickled eggplant* or sour dill pickles

Preparation

Arrange turkey cutlets in 15x10x2-inch glass baking dish. Spread onion slices in 13x9x2- inch glass baking dish. Mix turmeric, coarse salt, ground coriander, ground cumin, black pepper, white pepper, and hot paprika in small bowl. Sprinkle onion slices with 1 tablespoon spice mixture, then drizzle 2 tablespoons olive oil over, turning onions to coat both sides. Sprinkle remaining spice mixture over both sides of turkey cutlets, rubbing in spice mixture with fingertips to coat. Drizzle 4 tablespoons olive oil over turkey, turning cutlets to coat both sides. Cover and chill onions and turkey at least 4 hours and up to 8 hours.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Brush pita breads with 2 tablespoons oil. Grill onion slices until tender, about 4 minutes per side. Grill turkey cutlets until cooked through, about 3 minutes per side. Grill pita breads until grill marks appear, about 2 minutes per side. Transfer turkey cutlets and onion slices to cutting board and keep pita breads warm. Working in batches, stack several turkey slices and cut thinly crosswise. Repeat stacking and cutting with onion slices. Mix together turkey and onions in large bowl. Place 1 pita bread on each of 8 plates. Top with turkey-onion mixture, then Tomato Relish, Tahini Sauce, and eggplant and serve.
*Eggplant packed in a pickling brine of water, vinegar, salt, herbs, and spices; sold at Middle Eastern markets.

Delicious French Onion Soup

 

Photo by Charles Masters

 

YIELD: Serves 4 as a main (or 6 as an appetizer)

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 3/4 hours

Ingredients

• 5 tablespoons unsalted butter, divided
• 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 1 1/2 cups dry white wine
• 6 cups homemade beef broth or store-bought low-sodium beef broth
• 10 sprigs thyme
• 2 bay leaves
• 1 baguette
• 1 garlic clove, cut in half lengthwise
• 2 teaspoons sherry, preferably Fino or Manzanilla
• 4 ounces Gruyère cheese, grated (about 1 cup)

Special equipment:

• kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)

Preparation

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Do ahead: Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.