Whoa, what happened to November? Oh, yes, I remember. We spent a week in a cabin in the woods, playing games, making fires, taking walks and (not) seeing any black bears. Except for a ceramic cookie-jar one that some fiend bought right out from under me. Which was a good thing, considering it’s price, but still! Then I spent 3 weeks sorting through and thrifting old toys, clothes, books (yes, even books). Then I spent a week scrubbing, dusting, and vacuuming.
The Great Autumnal clean-up culminated in Robin’s birthday party, at which I served thyme-scented focaccia, , kalamata olive dip, feta-yogurt dip, greek-style meatballs, wheat salad, and the best chocolate cake I’ve ever made or eaten. I’m quite proud because every recipe was new to me and, aside from the chickpea fritters (about which, more in future entries), everything was delicious. The kalamata dip and greek-style meatballs were faithful renditions of Georgia Sarianides’ recipes in “Nosthimia” which belongs on everyone’s cookbook shelf.
The wheat salad was your basic tabbouleh, with rather a lot of Aleppo Pepper and perhaps more mint than is usual, and no tomatoes or cucumbers, which is why I wrote ‘wheat salad’ and not tabbouleh. I was improvising, and I only wish I’d taken the trouble to note quantities because it was well worth reproducing. The feta yogurt dip was also an improvisation; I couldn’t decide between Georgia’s feta dip or the yogurt dip from Arabesque, so I mashed up some feta with Georgia’s seasonings and a generous helping of Greek yogurt. Justin loved it and wants to have it again, and so he shall.
The focaccia was from Baking Illustrated, and I had little faith when I saw how sticky and soft the dough was but oh my gracious! Such a thin, crispy crust surrounding bread perfectly balanced between soft and chewy. Oh yummy, yummy, yummy focaccia! The cake was simply the “Old Fashioned Chocolate Layer Cake” also from Baking Illustrated, with the recommended icing, a sort of chocolate ganache with some corn syrup to improve the texture. It doesn’t keep well, but since we only had one thin sliver left over, I didn’t care.
As for the chickpea fritters, the idea was from Andy Harris’ “modern GREEK” (his punctuation – I suppose his publisher thought it edgy and modern) and they didn’t turn out at all. I liked the idea of cooking dried chickpeas instead of using chickpea flour, but the batter was too thick even before I added the astonishing 1 2/3 cup of flour, so I added 2 extra eggs and some water and none of the flour. They crumbled apart when I fried them and although they tasted pretty good I couldn’t serve them because they were all crumbly and ugly. I think the chickpeas were underdone to begin with, and perhaps the flour is needed to hold them together, so I am very nobly taking the blame and I will give Andy’s recipe one more chance. Stay tuned…
Dinner tonight: bean soup with leeks (more Georgia Sarianides) and thyme-scented focaccia, this time with kalamata olives.