Mutabel

Mutabel is the a very delicious cousin to hummus. Its the same exact ingredients but you end up subbing the chickpeas for grilled eggplant that’s been mashed up. It was so popular at my last Talin’s Table event that I had people asking to come cook it for them! Anush!

Serves 1 bowl

Ingredients
. 5 eggplants, grilled, peeled, and mashed
. 1/4 cup tahini
. 2 garlic cloves, finely chopped
. 3 tablespoons EVOO
. 1 lemon, juiced
. 1 tablespoon cumin
. 1 teaspoon salt
. 1 teaspoon white pepper
. dried oregano for garnish
. red pepper for garnish
. 1 fresh mint leaf for garnish

Procedure
1. In a bowl, mix together all ingredients really well and top with the dried oregano, red pepper, and fresh mint leaf.

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Zucchini and Onion Pasta

This is a fun recipe I made as my own just by watching other chefs I have worked with. It was very popular at a Talin’s Table that I hosted in a Ventura beach house.

Serves 5 people

Ingredients

. 4 zucchini’s, cubed
. 2 onions, sliced
. 1/2 glass white wine, I like using Pinot Grigio
. 1 cup heavy cream
. 2 tablespoons EVOO
. salt and pepper to taste
. 16 oz. dried spaghetti

Procedure

1. In a large pot, bring 4-6 quarts of salted water to a boil.
2. In a large saucepan, heat up the EVOO and add the onions.
3. Add the pasta to the pot of water and cook for about 10 minutes.
4. Once the onions become translucent, add the zucchini and cook until everything becomes golden.
5. Add the white wine and let it get absorbed by the vegetables.
6. Add the heavy cream and let it come to a boil to start thickening and then to a simmer.
7. Add the spaghetti pasta and mix together until thick.
8. Serve right away.

Blueberry French Toast Casserole

Serves 4 people

Ingredients
. 3 tablespoons butter
. 1 loaf french bread, cut up in cubes
. 1 cup milk
. 6 eggs
. 1 cup sugar
. 1 tablespoon cinnamon
. pinch of salt
. 8 ounces blueberries

Procedure
1. 2 hours prior to serving brunch, butter a 9 inch baking pan and place all the cubed bread in it.
2. In a bowl, whisk the milk, eggs, sugar, cinnamon, and salt.
3. Pour the milk and eggs mixture over the bread.
4. Spread the blueberries over the top, tucking in a few between the bread cubes and place small chunks of butter over the whole casserole.
5. Let sit for 30 minutes.
6. Preheat the oven to 375 degrees Fahrenheit.
7. Once the oven is hot, cover your pan with foil and bake in the oven for 35 minutes.
8. Next, take the foil off the pan, and bake for another 10 minutes or until golden.
9. Once you take it out of the oven, let it sit for about 5 minutes and then serve with boysenberry syrup.

SO DELISH!!

Mushroom and Pesto Bites

Have I ever mentioned how I am a huge fan of EASY appetizers?

Well, if I haven’t, now I have! This is the easiest recipe you can make to get something on the table fast as you prepare your main meal. I am always interested in making things from scratch, but let’s face it everyone… as much as we want to have the time to do that, the majority of us do not have that kind of time. So, if you can make puff pastry from scratch, GO FOR IT… but if you don’t necessarily have that kind of time, you can make a trip to your local grocery store and pick up a roll or two from the freezer aisle.

Here’s to easy appetizers! Anush!

Serves 4-6 people

Ingredients
. 1 roll puff pastry, rolled out and cut into  2 inch diameter squares or circles
. 4 tablespoons pesto (you can find the pesto recipe here)
. 1 package of fresh mushrooms, sliced and sautéed in olive oil with salt and pepper
. balsamic glaze
. 1 egg beaten

Procedure
1. Preheat oven to 375 degrees Fahrenheit.
2. Place the puff pastry squares (or circles) onto the sheet pan and pierce along a 5 mm crust and on the inside.
3. Brush egg on the edges of each square.
4. Place in the oven for 25 minutes. Once you take out of the oven, you will notice they will be all puffy, take a fork and pierce in again right away to let all the steam out from each layer of the puff pastry.
5. Spread 1 teaspoon of pesto on each square and 3 – 4 slices of mushroom. Place back in the oven and bake for another 5 min.
6. Plate and drizzle each square with balsamic glaze.

Roasted Carrot and Filet Mignon

This dish is by far the easiest but sophisticated meat dishes I have made. It is sophisticated in the sense that your guests will eat with their eyes because of the timeless elegance and beauty of the dish itself. I hope you enjoy this recipe as much as I do.

Serves 5 people

Roasted Carrots
Ingredients
. 5 heirloom carrots, peeled
. 3 garlic cloves, finely chopped
. 1 teaspoon of fresh thyme leaves
. 1 tbsp EVOO
. salt to taste

Procedure
1. Preheat oven to 350 degrees.
2. Place carrots on a sheet pan and season with garlic, thyme, and salt.
3. Drizzle the olive oil and bake in the oven for 30 min, moving them around after 10 minutes at a time.

Red Wine Sautéed Vegetable Mix
Ingredients
. 1 large orange carrot, cubed
. 1 onion, finely chopped
. 1 celery stick, thinly sliced
. 2 cloves garlic
. EVOO
. 1 cup red wine

Procedure
1. In a sauce pan, heat up 1 tablespoon EVOO.
2. Add the carrots and sauté for about 5 minutes.
3. Add the onions and celery and sauté for another 5 minutes.
4. Add the garlic.
5. Add the red wine and simmer until thickened with the vegetables.
6. Once thick, put on low heat until the rest of your dish is complete, then take a tablespoon and place it where the sliced filet mignon will rest over it.

Filet Mignon
Ingredients
. 5 pieces of 1/2 inch thick filet mignon
. salt and pepper
. EVOO

Procedure
1. Season the filet mignon with salt, pepper, garlic, and EVOO. Place to the side.
2. Preheat either a grill or grill pan to 450-500 degrees Fahrenheit.
3. When the grill has reached to 450, place the filet mignon on the grill and cover for 4 minutes. Then, turn them and cover for another 4 minutes.
4. Remove from the grill and place on a plate. Cover with foil and let it rest for 5 minutes.
5. Once rested, slice and plate next to the roasted carrot on top of the red wine sautéed veggies.