Random Tastiness

The time has come, either we say goodbye completely to our once flourishing herb garden or we preserve its bounty via drying and freezing. Turns out dill and tarragon can be tossed into airtight freezer bags and frozen without significant loss of flavor. Darkening and textural changes mean the herbs are best used in cooked dishes. Just thought you might like to know. Hey, it's better than nothing until the new growing season.

Looks good enough to eat, eh? It is if you happen to be a dog. Arabella LUVS the canine Halloween cookies sent from her grandmother.

Although we like it served with toast points as a cocktail knosh, Sunflower and Tomato Pate is even better spread on homemade pizzas in lieu of regular sauce and baked with favored toppings. Cafe Drake HRV makes it by tossing all of this in a mini food processor and pushing a button:
1 1/2 cups fresh tomato 
3 dates (chopped)
½ cup of sunflower seeds 
1 clove garlic or ½ t. garlic powder
3 T. lemon juice 
½ onion
1 T. chopped oregano or basil leaves (or mixed)
salt to taste

The above two photos document a rare occurrence at Cafe Drake HRV. Cake Baking. Way out of our comfort zone, we chose an easy recipe and further simplified. Arabic Yogurt Cake is both sweet and moist, a fitting finale to an indulgent cooler weather meal. Best served with a dollop of unsweetened whipped cream but gluttons should feel free to top slices with vanilla ice cream.

Dissolve  1 cup water and 2 cups sugar and 6 whole cardamom pods (broken open with the edge of a knife or your palm) in a sauce pan, mixing well.  The syrup will be cloudy at this point.  Place over high heat, uncovered.  When the mixture comes to a roiling boil and the surface is engulfed in bubbles, set the timer for 2 minutes.  Then stir in 2 T. orange juice and return to a boil for 10 to 15 seconds.  Remove from heat and set aside.

Preheat oven to 350 degrees.  Melt 1 tablespoon butter.  Use some of it to grease the sides and bottom of the 9 inch square pan.  Keep the rest for later use.

Mix 1 3/4 cups fine semolina, 3/4 cup sugar and 1/2 t. baking soda in a bowl.  Add 2/3 cup plain yogurt and use your fingers to work it into the flour, forming a thick batter.

Transfer the batter to the cake pan and use a spatula to distribute the batter.  Dip your fingers into the leftover butter and gently pat the surface of the batter to smooth out the top. 

Bake the cake in the center of the oven for 3o minutes until golden.  Remove from oven and set aside.

Place the syrup and 2 more tablespoons of butter over medium flame .  Warm the syrup, just until the butter melts.  While the syrup heats, cut the cake into 8-12 pieces in the pan.  Once the butter melts, stir in 1 T. orange flower water and immediately pour the syrup over the top of the cake.  Set aside and cool for about an hour for the cake to absorb the syrup.  Serve at room temperature.

South Indian inspired supper of dal, brown rice, yogurt, salad, mint chutney, pappadum and tomato and sunflower pate.

The tastiest and tidiest plate of nachos we've had in a long time. Courtesy of Ruth Kopelman, old friend and Hudson Valley neighbor. We ended a cozy meal in Ruth's Woodstock home with her latest inspired creation, Carob Banana Coffee Almond ice cream. Homemade. Natch.