So I come home one day from a catering gig, and my mom was so excited about a new recipe she came up with recently. She looks at me with big eyes, nephew on hip, and says, “Look what I made today! It was so good everyone loved it. You should make this for your next event.”
So of course I did and what do you know? Everyone loved it. So credit to my mama for this delicious and very easy salad.
Serves 6-8 people
. 2 – 15.5 oz can of red kidney beans, rinsed
. 2 – 4 oz can of sliced mushrooms, rinsed
. 1 onion, thinly sliced
. 1/2 bunch of Italian flat leaf parsley, coarse chopped
. 1 tsp paprika
. 1 tsp dried oregano
. 1 tsp dried thyme
. 1 tsp salt
1. Put all ingredients in a bowl and massage into the onions, mushrooms, and beans. Place in bowls and serve.
Wow- I can’t believe its been a year since I started my endeavor with Talin’s Table. As the year went by, I discovered so much about people, food, and myself. I discovered how much I love watching people eating and laughing with people they just met. I also discovered how much I love the private chef world. I love the freedom and creativity is possesses. I love that I can be so personal with those dining. It’s all part of the experience.
So after a year, I had the honor of having a really amazing friend and chef join me. She partnered with me by encouraging me so much and always being so open and honest with me. Chef Julia is the owner and chef of Sweet Arleen’s in Westlake (if you haven’t been…you MUST go). Having met her through my Italian pastry mentor and friend, Massimiliano Carrara, she quickly opened up her skills to me as well and took me under her wing. She partnered with me for this Talin’s Table by helping me with preparations. Better yet, she prepared an amazing chocolate dessert for the 1 year Talin’s Table anniversary! I was so blessed. Everyone loved it.
So for the evening of festivities, I decided to go family style. I chose this style of service because in my culture we always have our food family style. It creates a moment to talk, laugh, and enjoy our food with our friends or family.
For the appetizers, I made an Armenian “empanada” called Boreg. It’s filled with Nani’s special cheese mix. It’s so delicious. Along with the bored, I made goat cheese and fig crostini topped with balsamic glaze.
Then the salad and entrees came out. YUM. I made a delicious fattoush salad. I created my own seasoning mix (which you can buy for the holidays!!) and wowzers, this was so delicious. I had some fellow Armenians at my table, including my best friend, Alik who took these amazing photos and has created the videos on my page here. They all loved the salad and kept talking about how different it was and not your usual fattoush salad. Just what I was hoping to hear.
Along with the salad I brought out dolma. Nani has taught me so many dishes, but dolma is one our staples at home. We have it at least once every two weeks. Dolma is squash or eggplant that is stuffed with a beef and rice mixture. I topped it with a garlic yogurt sauce and of course you can’t forget the flowers.
We had such a fun time. This was the perfect group and the perfect atmosphere to finish off the year of Talin’s Table. I reached my goal and I am so happy I got to do this.
The dinners aren’t over. Enjoy an experience with food, community, and of course a nice view! If you’d like to reserve a spot, click HERE. Anush!
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!
. 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
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!
Lebni is one of my favorite things to smear on a warmed pita. This delight is kefir cheese. You can add kalamata olives, tomatoes, and fresh herbs to make a dip out of it too. I have a shortcut recipe that I like to use to make this and it’s so delicious.
. 1 container of plain yogurt (depending on how much lebni you want)
. very fine cheese cloth
1. Place a very fine cheese cloth inside a strainer, and place the strainer in the kitchen sink.
2. Put all the yogurt in the container into the cheese cloth and cover overnight.
3. The following day, you can make little balls with the cheese and place them in a jar filled with extra virgin olive oil and fresh oregano, ready to be eaten whenever you please.