We had left over Expatriate Chicken. With the Chicken we made two great sides. We first had the Date, Feta and Red Cabbage Salad when Doshi brought it to our house. We thought it was delicious. Here is the recipe. Gjelina’s Roasted Yams is another great side. The tangy Yogurt based sauce is a perfect foil for the Yams.
Date, Feta and
Red Cabbage Salad
If you don’t like your cabbage too crunchy, dressing it as
directed and letting it rest in the salad bowl for a while before adding the
other ingredients will soften and wilt it a bit.
Serves 4 to 6 as a side
1 to 1 1/4 pounds red cabbage (1 small head or half of a large
one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice (I use lime)
Salt and red pepper flakes (I used the mild Aleppo variety) to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds
3 tablespoons olive oil
2 tablespoons lime or lemon juice (I use lime)
Salt and red pepper flakes (I used the mild Aleppo variety) to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds
Toss cabbage with olive oil and first tablespoons of lime juice,
plus salt and pepper, coating leaves evenly. Taste and add more lime juice,
salt and pepper to taste. I do this a few times, making sure I really get this
base well seasoned because it will be hard to do it as well later.
Toss dressed cabbage gently with half of dates and feta.
Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig
in.
New York Times
Time 1 Hour
These roasted yams are adapted from a recipe
that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published
in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous
accompaniment to a roast chicken, but they are maybe even better as a platter
to accompany a salad of hearty greens, cheese and nuts. What makes them memorable
is a technique Lett calls for during the cooking: tossing the tubers in honey
before roasting them, which intensifies their caramelizing. The crisp,
near-burned sweetness works beautifully against the heat of the pepper and the
acidic creaminess of the yogurt you dab onto the dish at the end. It is a
simple dish, but it results in fantastic eating.
Ingredients
3 large yams
2 tablespoons honey
1 tablespoon Espelette
pepper, or crushed red-pepper flakes
3 tablespoons
extra-virgin olive oil
Kosher salt and freshly ground black
pepper
½ cup Greek-style
yogurt
4 tablespoons
fresh lime juice, approximately 2 limes
2 scallions,
both green and white parts, trimmed and thinly sliced, for garnish
Preparation
1. Heat
oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large
bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or
crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10
minutes or so, tossing once or twice to coat, as the oven heats.
2. Transfer
the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and
then bake until they are deeply caramelized around the edges and soft when
pierced with a fork at their thickest part, approximately 30 to 35 minutes.
3. As
the yams roast, combine the yogurt, lime juice and remaining tablespoon of
olive oil in a small bowl, and whisk to combine, then season with salt and
pepper to taste. Set aside.
4. When
the yams are done, transfer them to a serving platter, drizzle the yogurt over
them and garnish with the remaining Espelette pepper or red-pepper flakes, the
scallions and some flaky sea salt if you have any.
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