Chicken with Tahini Sauce

Something that is very simple to make is my grilled chicken with tahini sauce. Tahini sauce the way Nani makes it 😋

Ingredients

. 1/2 cup tahini

. 1/2 cup – 1 cup water (depending on how thick you want your sauce

. 4 fresh mint leaves, chopped finely

. 1/4 brunch parsley, chopped finely

. 1 tomato cut into tiny cubes

. 1/2 tbsp salt

. 1 garlic clove, finely chopped

. 1 tsp cumin

. Juice of 1/2 lemon

. 4 chicken breasts

Procedure

1. Heat either a grill pan or your outdoor grill to 500 degrees fahrenheit and heat your oven to 350 degrees farenheit.

2. Salt and grill the chicken breasts, 5 minutes on each side and then transfer to a sheet pan and cover with foil. Place in the oven and bake for 40 minutes.

3. While the chicken is baking, in a bowl using a whisk mix all the rest of the ingredients together. At first it might look like it’s just too chunky but just keep whisking and add 1 tablespoon of water at a time until you get to your desired consistency.

4. Once the chicken is done baking, plate it and top with the tahini sauce.

Anush!

Toast to Moms

Mother’s Day has a special place in my heart.. especially since I grew up with Nani living with us. We always celebrated Nani and Mom at the same time. We usually would have a cup of coffee and give them gifts. This year was different. This year my, not so little, baby sister is a mom too! We decided we would have a “toast” bar for all the moms in our lives 🙂

I hope you enjoy my toast recipes and get to try them at your next event too.

So, first I sliced a baguette into 1/2 inch slices, put them on a baking tray and drizzled olive oil with a sprinkle of salt. Into the oven they went at 350 degrees for about 15-20 minutes… until they’re golden.

I made three different types of toast… avocado toast, goat cheese and honey toast, and tomatoes and feta toast.

avocado toast

. 2 whole avocados, mashed
. 2 cloves garlic, finely chopped
. salt and pepper to taste
. EVOO
. grated parmegiano reggiano for topping

Procedure

1. In a small bowl, mash all ingredients together until your desired consistency. I like mine chunky… so I barely mashed mine.
2. Once mashed, serve a tablespoon of the mixture onto a piece of the toasted baguette and top with parmegiano reggiano.

goat cheese and honey toast

. 5 oz goat cheese, at room temperature
. fresh thyme leaves
. fresh oregano leaves
. honey

Procedure

1. In a small bowl, combine all ingredients together and serve a tablespoon of the mixture onto a piece of the toasted baguette. Drizzle with honey.

tomato and feta

. 4 sliced tomatoes
. crumbled feta cheese
. dried oregano
. EVOO

Procedure

1. On each piece of toasted baguette, place 3 slices of tomato.
2. Crumble the feta cheese on top. Season it with dried oregano and EVOO.

Brunch You Say?

I think by now most of you see that I really like brunch and I really like fritatta’s, especially for my family. I feel like it brings us together after a long week and we can come together and enjoy a good meal in the morning. We joke, we laugh, we talk about how the week went- It’s all good! While my Amo and Tantik were here we had a couple delightful brunches together.

The last week they were here I made (what do you know?) a fritatta! But with it I made these delicious puff pastry flat bread with zaatar and olive oil.

thumb_P1017329_1024They were quite the big hit. My Amo and Tantik really enjoyed them too. The fritatta was delicious too of course.

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The table was set with three different types of jam including fig, apricot (from Armenia), and orange. Of course, you cant have jam without the butter! We each had our cup of coffee and cup of O.J. and enjoyed the rest of the day off.

Cheers To Galentines Day!

I love LOVE DAY! It makes me thankful for a lot of things I have in my life- like my friends, family, and of course good food. Valentines day is typically one of the most pressured holidays for every couple, but this year I got to have some fun with some gals!

My friend Toni had a sweet Galentines day party. I walked in through the door and saw her barefoot in the kitchen, with a sweet polka-dot apron on, making pasta. She made us a garlic bruschetta- which was garlic heaven- and pasta with vodka sauce. We sipped on Italian cocktails made with prosecco, strawberry puree, Grand Marinier, and simple syrup. Those were my favorite.

One of her friends tried a new vegan recipe for dessert. It was the perfect color for the occasion- pink! It was lots of coconut, beets, vanilla…

We laughed and we enjoyed our Galentines Day. I hope you all had a sweet LOVE DAY too.

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The Tasting Table

I’ve decided to start a new event series called, “The Tasting Table” It’s a six person invite only event and I cook a five course meal for my guests. Each guest has a comment card and writes their comments on the food and environment. I kicked off my first one on Friday and it was a great success!

The first course was a homemade cheese bruschetta mixed with olives and tomatoes. I included a side of Nani’s mortadella for a taste too.

The second course was my Talin’s Table special Fall salad. Wild rocket, apples, goat cheese, olives, topped with balsamic glaze.

The third course was basil ravioli filled with Nani’s three cheese mixture with a sage butter sauce.

The fourth course was quail wrapped in grape leaves with a demi-glace cream sauce.

The fifth course was an Armenian milk tart dessert topped with pistachios and a dollop of Nani’s rose pedal jam.

Everyone enjoyed each meal and I absolutely LOVED watching everyones faces and they ate the first bite of each meal. Some comments included:

Great, welcoming place to eat AMAZING food by Chef Talin!

SO GOOD.

Having the food being prepped next to us made dinner feel like an activity.

It’s like Pottery Barn in your mouth.

As my friends and family, if you are interested in getting an invite please email or text me to get on the waiting list- or even better, leave a comment below! Can’t wait to cook for you!