Scallops With Limoncello Gelato

I know some aren’t very into raw foods but this is something I learned about raw seafood. It goes so well with a fruity gelato. I decided to use limoncello gelato with raw scallops.

Serves 5

Ingredients

. 5 scallops

. 5 tablespoons limoncello gelato (you can make it from scratch if you have the machine or get it at Whole Foods or your local grocery store)

. 5 large edible flowers

. Pepper, to taste

Procedure

1. Slice each scallop thinly into 4 slices and plate in a fanned our style.

2. Take two tablespoons and soften the gelato until smooth and plate next to the scallops.

3. Grind fresh pepper onto the scallops and place the edible flower onto the plate and serve immediately.

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.

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.

Nataline

While growing up, I was part of a lot of Armenian cultural activities. A couple of these activities were done by some of the same people, so I had a duplicated group of friends in two different activities. One of these friends became one of my good friends. Her name was Nataline. A little shy of my own age, she and I had a lot of similarities. We were both very creative and enjoyed laughing a lot. She was the only friend my parents would let me stay the night at her house.

At a very young age, Nataline was diagnosed with leukemia. I remember the day I found out, and I couldn’t believe it. She was the sweetest and most peaceful person I knew! Even when I had problems with other people, she would always encourage me to not assume the worse in people and to always assume the best. I remember one time, we were walking to the car to go home, and I told her, “I don’t think anyone likes me here..” and she just casually said, “you don’t know that… and even if you’re feeling is right, don’t pay attention to it.” She was 8 years old, spewing out older wisdoms.

All this to say, Nataline passed away, fighting hard, and because of the injustice of the health care system. You can read more of her fight HERE. Her parents, filled with zeal and anger against the injustice, decided to form an organization that would,  “save innocent lives, and to make changes to our healthcare system in the United States” (natalinesarkisyan.com). They were inspired by Nataline’s fashion sketchbook. She had a dream to one day become a fashion designer. They started remembering her by holding an annual fashion show called Nataline’s Fashion Legacy every July (her birthday month).

Her mom, Hilda Sarkisyan, found out that I had become a chef and at once contacted me with quick details asking if I’d be interested to have a table filled with appetizers. I didn’t even think about it and just jumped on the boat.

(stay tuned for recipes in future posts)

I made tabouleh, peaches with prosciutto, a delicious tomato and olive bruschetta, asparagus with puff pastry and parmigiano reggiano, bite size sartu di riso, red wine caramelized onions and strawberry tarts… the table was filled and GONE in a matter of 15 minutes (might I add)!

On July 8, we celebrated Nataline, with Talin’s Table appetizers, and a remarkable fashion show. We love you and miss you Nataline. We will always remember you. ❤

oh, hummus

Nowadays everyone is making hummus… any kind – white bean, kidney bean, roasted beet,…. you name it! However, i have to say, as creative as that is, when i often times taste the traditional hummus some serve, it doesn’t even come close to being delicious and flavorful as it is meant to be.

I have my own version, of course with the help of Nani and my mother. But its still very traditional. Here’s the recipe so you can try it and tell me what you think!

Photo by: Hayley Boomhower and Sean Rea

Ingredients
. 1 can garbanzo beans
. 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. Drain the can of garbanzo beans and rinse with water.
2. In either a nutribullet or a blender, add all your ingredients and blend. Add more EVOO if it doesn’t blend well.
3. Finish it off on either a plate or a cute bowl, drizzled with EVOO, dried oregano, red pepper, and a fresh mint leaf.

Try it out and let me know how you like it! Anush!