Mayonnaise Dressing

1/2 teaspoon salt
1/2 teaspoon red pepper
4 tablespoons lemon juice
1  cup corn oil (12 tablespoons)
1 cup mayonnaise

Combine the dry ingredients with the lemon juice in a large jar with a tight lid.  Add the oil and the mayonnaise and shake well.  Refrigerate.  Shake well before using.

Morabah-e-Anjeel (Fig Preserve)

2 lbs. ripe figs
2 tablespoons baking soda
2 quarts boiling water
2 cups sugar
1 teaspoon vanilla

Wash the figs.  Put them into a large pan and sprinkle the cooking soda over them.  Pour the boiling water over them and let stand for about 2 minutes.  Pour the hot water off and immediately pour cold water over the figs to complete the blanching process.  Drain.

Place the figs in a large pot.  If the preserve is to close to the top, it well go over.  Add 1 cup of water.  Let it cook for a while until the water starts to go down.  Add the sugar.  Simmer until a small amount of thick syrup is left, about 45 minutes.  Remove from fire and stir in the vanilla.  Put in sterile jars and keep in the refrigerator.

Thousand Island Dressing

1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Dash of red pepper
4 tablespoons lemon juice
1  cup corn oil (12 tablespoons)
4 tablespoons ketchup
1/2 cup mayonnaise

Combine the dry ingredients in 1 large jar with a tight cover.  Add the lemon juice and shake well.  Add the oil, ketchup and mayonnaise, cover and shake very well.  Refrigerate.  Shake well before using.

Feta Cheese Dressing

1/2 cup yogurt
4 tablespoons milk
1 tablespoons lemon juice
1 heaping cup soft Feta cheese
1 1/2 cups mayonnaise
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon red pepper
1/4 teaspoon black pepper

Mash the cheese, yogurt and milk together with a potato masher.  Add the rest of the ingredients and whip together until smooth and creamy.  Put in a large jar with a tight lid.  Keep refrigerated.  If the dressing becomes too thick, thin it with 2 - 3 tablespoons of milk.

Sear Torshe (Pickled Garlic)

5 bulbs garlic

brown vinegar

Clean the excessive dried skins from the outside of the bulbs being careful to keep the bulbs whole.  Carefully remove the roots with a sharp knife.  Wash and drain the garlic. 

Tightly pack a pint jar with the whole bulbs of garlic.  One bulb can be broken up and used to fill in empty spaces.  Fill the jar with the vinegar and cover.  Label the jar with the date and set it aside to pickle.  It will be ready to eat in one year. 

 

NOTE:  For a special treat let a jar sit unopened for 2 or 3 years.

Torshe Bademjan (Eggplant Chow-Chow)

1 large eggplant

1/2 cup dried mint (1 6 oz. bottle)

1 large bulb garlic, finely minced

5 hot green peppers, finely chopped

or 2 jalapenos, finely chopped

1-1/2 teaspoons mustard seeds (optional)

3 teaspoons black pepper

1/2 teaspoon red pepper

1 teaspoon dried peppermint (optional)

1-1/2 teaspoons tumeric

salt  (to taste)

brown vinegar

Wash the eggplant and prick it 3 or 4 times with a fork.  Place it on a cookie sheet and bake it in a hot oven (400F) until it is very soft.  To test if done, press the eggplant near the stem.  Peel it and chop it very well.  Place in a large (32oz.) glass jar.  Add the dried mint, garlic, hot green peppers, mustard seeds, black pepper, red pepper, dried peppermint and tumeric.  Add enough salt to suit your taste and then fill the container with enough vinegar to stand 1 inch above the eggplant mixture.  Mix well with a wooden spoon. 

Let the chow-chow stand for 1 month before using.  This is especially good with abgusht.

NOTE:  Add more vinegar whenever the level goes below the eggplant mixture because the dried herbs will absorb the vinegar and the torshe should always be covered by vinegar.

Honey Mustard Sauce

1 cup mayonnaise
1/3 cup Dijon mustard
2 tablespoons mild honey
1/4 teaspoon salt





Stir together all ingredients in a bowl until combined well. Chill until ready to serve.

9/2009 - Gourmet