I HOPE THAT in reading this book you have been inspired to practice the sort of intentional food preparation and eating which nourishes the whole person—body, mind, and spirit. Now I want to leave you with something that will assist you in incorporating all you’ve read into your life.
Ideally, I’d welcome you to a special dinner where you could personally experience all I have talked about—food prepared and presented with love and care and enjoyed in a perfect environment under a banner of music.
Sadly that’s not possible, but I have come up with the next best thing—your virtual seat at just such a meal. Follow the link here or at my website, www.chefzipora.com, and you can join me and some friends for a wonderful celebration. With the help of the latest interactive technology, you’ll almost feel like you can reach out for some of the food you’ll see me preparing and sharing with a small group in a beautiful home.
As well as seeing how I prepare the meal, you will be able to experience the way in which some of the special music by Neil Argo and Peter Vamos enhances the appreciation and enjoyment of eating. I’m so confident you will want to replicate what you experience that I am including the recipes at the end of this section so you can share the experience with family and friends.
I have more for you at my website too. You’ve read about how I teamed up with my talented friends to create the Ultimate Party, and you can find details about how we can throw one especially for you.
Also on my website you will find more menus and recipes for your everyday life. You can also hear some of the original music Neil Argo and Peter Vamos have composed and created, and obtain copies of the CDs we have produced to enhance your own food preparation and enjoyment.
Life is a constant journey of discovery, and I am excited to be able to let you know what else I learn in the days ahead. Don’t forget to follow my blog on the website and stay in touch with me on my Facebook, Twitter and Instagram accounts. And finally, you can follow my musical journey on the Chef Zipora Enterprise YouTube channel, www.youtube.com/channel/UC21s6uHDw2PptyOEMdh0n_A
I would love to hear from you too. Please let me know what you have learned about intentional cooking and eating and what it has meant in your life. Tell me what you’d like to know more about.
May your food preparation be nourishing, your meals enriching, and your life harmonious!
FRESH APRICOT WITH GOAT CHEESE AND HONEY
(Serves 4)
Ingredients
8 Fresh Apricots (cut in half)
6 oz. Goat Cheese
1-1/2 Teaspoons Honey
1-1/2 Teaspoons Fresh Rosemary (chopped)
1 Teaspoon Fresh Thyme (chopped)
1/2 Cup Whole Roasted Almonds
Instructions
1. In a bowl, mix together the goat cheese, honey, rosemary, and thyme. Fill the center of each apricot with the mixture. Add the roasted almonds to the top of the filling.
2. Decorate with chervil herbs or chive and serve on a plate.
MOROCCAN ORANGE AND BLACK OLIVE SALAD
(Serves 4)
Ingredients
3 Tablespoons Good Quality Virgin Olive Oil
1-1/2 Tablespoons Fresh Lime Juice
1 Tablespoon Honey
1 Clove Garlic (smashed)
1/2 Teaspoon Cumin
1/4 Teaspoon Smoked Paprika
1/8 Teaspoon Red Pepper Flakes
1/2 Teaspoon Salt
6 Oranges
1 Cup Black Olives (sliced)
2 Tablespoons Chopped Parsley
Instructions
1. In a small bowl, mix together the olive oil, lime juice, honey, garlic, cumin, paprika, red pepper flakes, and salt.
2. Remove all peel from the oranges in a circular motion and slice each one horizontally.
3. Arrange the orange slices in one layer on the center of each of the 4 plates.
4. Spread the olives and drizzle oil on top.
5. Decorate with parsley and serve.
ROASTED RED AND GOLDEN BEETS TARTARE
(Serves 4)
Ingredients
1 Red Beet (finely diced)
1 Golden Beet (finely diced)
3 Tablespoons Olive Oil
1/2 Cup Red Onion (minced)
6 Tablespoons Parsley
2 Tablespoons Capers
4 Tablespoons Dijon Mustard
2 Teaspoons Worcestershire Sauce
Salt and Black Pepper to taste
Instructions
1. Preheat oven to 400° F.
2. Cut the top off each beet. Wrap the red and golden beets in separate aluminum foil and add a splash of olive oil. Roast for 45-60 minutes, or until soft. Then let cool.
3. When the beets are cool enough to handle, peel off and separate the skin.
4. Place the finely diced red and golden beets in two separate bowls.
5. To each bowl, add ¼ cup onion, 3 tablespoons parsley and 1 tablespoon capers
6. In a small bowl, add the Dijon mustard and Worcestershire sauce, slowly adding the olive oil. Then divide the mixture in half and add to each bowl of red and golden beets. Salt and pepper to taste.
To serve, add the red beets and add yellow beets together in a circle on the middle of a plate. Decorate with parsley.
(Serves 6)
Ingredients
2 Teaspoons each of:
• Cinnamon
• Cumin
• Coriander
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Turmeric
1 Teaspoon Red Pepper Flakes
1/2 Teaspoon Clove Powder
1/2 Teaspoon Smoked Paprika
1 Red Onion (sliced)
3 Cloves Garlic (thinly sliced)
2 Tablespoons Olive Oil
2 Cups Tomato Juice
12 Dried Apricots
6 Chicken Thighs with bones (skinless)
Instructions
1. In a bowl, mix the spices together (cinnamon, cumin, coriander, black pepper, turmeric, red pepper flakes, clove power, paprika). Then rub some of the mixture onto the 6 pieces of chicken and set aside.
2. Heat a deep frying pan to almost smoking, turn up heat to medium and then add olive oil for 30 seconds. Then add chicken thighs.
3. Roast chicken thighs on both sides until they are golden brown, about 6-8 minutes. Add the red onion and cook for another 3 minutes. Then add garlic and cook for another 6 minutes, until onions are soft.
4. Add tomato juice and cook for another 1-2 minutes.
5. Add any remaining spice mixture. Cover fry pan and turn heat to low, then cook for another 30-35 minutes until chicken is tender. Add 12 dried apricots. Cook for 5-7 minutes
(Serves 6)
Ingredients
6 Shots Strong Hot Brewed Espresso
18 oz. (or 12 scoops) High Quality French Vanilla Ice Cream
1-1/2 Cups Baileys Irish Cream Liqueur
Instructions
1. Brew espresso.
2. In 6 large clear dessert glasses, add 2 scoops of ice cream.
3. Divide the Baileys evenly and pour onto the ice cream.
4. Fill each cup with the espresso and serve.
