Hummus

So when making the Aashe Reshteh, I soaked way too many beans, who knew they would expand so much. I decided to make Hummus. Usually you use chickpeas only but since I soaked red beans and chickpeas together I used bot and it turned out divine. I kind of followed a recipe I found from Chef Eric Ripert. Before making the hummus after the dry beans soak over night you need to boil them as you would a soup on low heat for about 1-2 hours or even more. Take out a bean to test and if it ceases being al dente you can start in on the recipe. Or as Chef Ripert put use a can of chick peas. The red beans did add a nice flavour though.

The Hummus:
1 can (15 oz) chick peas, drained
1 teaspoon garlic, minced
½ teaspoon ground cumin
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
fine sea salt and freshly ground pepper

Now you can either put the ingredients in a food processor or like me, have a good blender and that works as well. I had more (about double to triple the amount above) beans so I added double the ingredients but I added 2 teaspoons of cumin instead(I found that it was better with more).I recommend putting a little taste testing and modifying to taste.

Aashe Reshteh

This is a great Iranian Dish for winter time. There is a meat component but I made it without. You can add if you like very delcious!

Aashe Reshteh

1/4 cup red kidney beans, soaked

1/4 cup navy beans, soaked

1/4 cup chickpeas, soaked

3 onions, finely sliced

3 Tbsp. oil

2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. turmeric

10 cups water

1/2 cup lentils

1 cup beef broth

1/2 cup chives or scallions, coarsely chopped

1/2 cup dill weed, chopped

1/2 cup parsley, coarsely chopped

2 cups spinach(fresh or frozen), chopped

1 beet, peeled and chopped in 1/2 inch pieces

1/2 lb. flat egg noodles or Persian noodles(Reshteh)

1 Tbsp. flour

1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

*Gheimeh Garnish

1/4 lb. beef, in 1/2 inch cubes

1 small onion, chopped

3 cloves garlic, crushed

2 Tbsp. oil

1/2 cup water

2 Tbsp. yellow split peas

1 tsp. tomato paste

1/4 tsp. saffron, dissolved in 1 Tbsp. hot water

1/2 tsp. salt

*Mint Garnish

1 onion, finely sliced

3 cloves garlic, crushed

1 Tbsp. oil

1 tsp. dried mint flakes

Soup instructions:

In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper, and

turmeric. Pour in water and add kidney beans. navy beans, and chickpeas.

Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes.

Add scallions, dill, parsley, spinach, and beet. Stir occasionally and

cook 20 minutes or until done. Correct seasoning(add the rest of the

pepper if needed) and add more water if too thick. Add noodles, flour and

cook until noodles are done--about 10 minutes.

If using kashke or sour cream, set aside a heaping Tbsp. for garnish.

Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture slowly

into soup. Reheat just before serving, adding more water if it's too thick.

Gheimeh:

About 1/2 hour before serving, prepare gheimeh garnish. Brown meat,

onion, and garlic in oil. Stir in water and split peas. Cover and cook

20 minutes over low heat. Add tomato paste, saffron, and salt. Simmer

covered for 10 minutes.

Mint:

While gheimeh is simmering, prepare mint garnish. Brown onion and garlic

in oil. Remove from heat. Crush mint flakes in hand and stir into onion.

Pour soup into tureen, garnish with gheimeh and mint garnish and reserved

sour cream by floating them on top.

Boulevardier

For the holidays I like bourbon inspired drinks.Plus I am sucker for a cocktail with Campari in it. I made this with Knob Creek Kentucky Bourbon and loved it! Very smooth very strong so be careful. I served it up in a martini glass.


Boulevardier

* 1 1/2 ounce rye (or bourbon)
* 3/4 ounce Campari
* 3/4 ounce sweet vermouth
* lemon zest for garnish

Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a cocktail glass. Squeeze your lemon zest over the surface of the drink, run it along the rim, and drop it into the glass.