lavender figs olives herbs citrus walnuts fennel kale tomatoes farm fresh eggs

...a taste of Ojai

7

A COLLECTION OF SMALL PLATES

by Chef Robin Goldste in

Photogra phs by Karen Nedivi Publ ishe d by

PRIVATE CHEF ROBIN

Copyright © 2015 by Robin Goldstein All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. Printed in the United States of America First Printing, 2015
ISBN: 978-1508863113
Printed through CreateSpace

•••
Designed and produced by Tracy Smith Studio www.tracysmithstudio.com

•••
www.ATasteofOjai.com
www.privatechefrobin.com

Dedication

This cookbook is an homage to my Grandma Hilda,
the art of cooking she instilled in me as a young
child, is still a strong presence within me.

Table of Contents
Small Plates

Baked Sweet Potato Falafel 26
Blistered Tomato Soup 51
Caramelized Fennel & Orange Salad 39

Cauliflower Fritti 28

Charred Tomato Crostini
35

Fried Haloumi with Pears & Spiced Dates 46
Kale Polpettes 24
Gorgonzola Stuffed Figs 40
Frittata Toscana 36
Goat Cheese Truffles 52
Onion-Fennel Fritters 32
Pear Tartine 22
Roasted Sweet Potatoes & Figs 43
Roasted Vegetable Crostata 30
Socca Chickpea Crepe 54

Spanish Gazpacho
56
Tomato Rissoles 45
Zucchini Kofta with Spiced Tomato Sauce 48
13

Table of Contents
Condiments, Spreads & Sauces

Balsamic-Black Pepper Jam 75
Concetta’s Bruschetta Sundried Tomato Spread 61
Fig & Olive Tapenade 63
Ginger-Garlic Paste 88
Kale Pesto 67

Labne
71

Lavender Mascarpone Spread 82
Orange-Fennel Mostarda 76
Pomegranate Glaze 87
Preserved Lemon 73
Red Pepper & Walnut Spread 69
Roasted Vegetable Hummus 64
Root Vegetable Pate 84
Salsa Verde 78
Sofrito 89
Spicy Tomato Chili Jam 81

Crackers & Breads

Focaccia with Fennel & Caramelized Onions 92
Rustic Cheese Galletas 95
Lavender-Fig Crackers 98
Sea Salt Olive Oil Crackers 96

15

Introduction

Having exchanged my catering career for this diverse paced personal chef profession, my private clients, who know me as Private Chef Robin, have played an important role in the expansion of my culinary repertoire. Influenced by my travels and creating interesting foods with many plant based recipes, these ‘small plates’ highlight flavors reminiscent of the Mediterranean.

A great little collection of ‘small plates’, simple to sophisticated celebrating some of the harvests that grow plentifully right here in the Ojai Valley. Small and usually shared

dishes based on foods I have tasted, Tapas in Spain, Mezze, in both Turkey and Greece, Italian Antipasti, as well as Moroccan and Middle Eastern dishes, with the emphasis on savory spice.

The thought behind this book is to present some ideas of foods that can be served as small plates for any time of day, just one plate or a collection of a few.

Cooking for me is an art, a flowy kind of natural rhythm I get into, not unlike driving or painting. I get into the moment and stop thinking, I just do. It feels so natural for me, it’s in my blood. The first time I make a dish, I may be merely obeying a recipe, counting off the minutes until the sauce has simmered. After 30+ years, now I don’t need the timer – I’ve learned how to smell the caramelized sugar of cooked onions, how to see when the bread is baked through... The dish is the same but my sense of it has become much richer.

My passion for cooking is driven by my desire to please and excite the palate, to see the joy in people’s eyes and hear the mmm’s when they taste…this is the pleasure I get on a daily basis and then, I am truly gratified.

“I believe that preparing food is about great ingredients, and it’s about everything that goes into making a great meal. For me it’s about sourcing well grown, local organic vegetables, the time I set aside to prepare a great dish, the music playing in the background, the tools

I use in the kitchen, the vintage server and the beautiful plates I have collected over the years. It’s about community and closeness and sitting at the table and enjoying the meal together with thanks.”

with gratitude,Che f Robin

17 sea salt

Lavender

French Grey Sea Salt with Organic Lavender

FLAVORS WELL WITH:
Risotto, Rice
Chicken, Lamb, Cheeses

Pink Moment

Himalayan Pink Salt with Pink Peppercorns
FLAVORS WELL WITH:

Seafood, Light Sauces Set Jar on Table

Wild Fennel

French Grey Sea Salt
with Fennel

FLAVORS WELL WITH:
Eggs, Potatoes, Soups
Fish, Bloody Mary

Flavoring with Salt

Adding infused salt will elevate other flavors in your food, adding unique seasoning that shifts the taste ever so slightly. Throughout the book, in my recipes, you will notice that I refer to three variations of salt. Through much product research and testing, I found that these three distinct flavors enhance the Mediterranean influenced dishes so well, I have created in small batches and hand blend myself. Many of my recipes use these salts, feel free to experiment with different flavors you create yourself.

C U L I N ARY C U L I N ARY C U L I N ARY

SEA SALT SEA SALT SEA SALT

Lavender Pink Moment Wild Fennel
French Grey Sea Salt Himalayan Pink Salt French Grey Sea Salt with Organic Lavender with Pink Peppercorns with Fennel

Lavender’s distinct aroma and flavor are Infused with lightly crushed hand-picked This coarse fennel sea salt infused with instantly recognizable, which makes it a pink peppercorns, this pink salt pairs both organic wild fennel pollen and perfect unexpected culinary herb. With well with fish, seafood and in light sauces ground roasted fennel seed also has hand-picked organic herb’s, adding this and dressings. Use at the table to add a very distinctive flavor. With quality lavender infused salt will elevate other a pinch of light salt & pepper taste. ingredients, adding this fennel salt can flavors in your dish imparting both a Welcoming the many claimed benefits of elevate other flavors to your foods, salty flavor and an herbal essence. this form of salt, such as reducing signs imparting both a salty flavor and a fennel

of aging, stronger bones, and improved essence. Fennel works well with eggsLavender sea salt is exceptional in sinus health, Himalayan Sea Salt and potatoes, in soups and broths, in my both chicken and fish dishes, and is contains the same 84 natural minerals onion-fennel fritter recipe and is amazing a welcome addition in my Fig & Olive and elements found in the human body in a Bloody Mary.Tapenade and my handmade Lavenderand is famed to have zero exposure toFig Crackers and Lavender Mascarpone toxins and impurities.Spread. Season your favorite risotto

or rice dish, marinate chicken and lamb, .................................................add to salad dressings to bring an
incredible spring feeling to your meal.

Ti p: Get the ready-made versions

of A Taste of Ojai Culinary Sea Salt, online at: www.atasteofojai.com

19

Small Plates

Pear Tartine

What we call “toast” the French call a “Tartine” which literally means “a slice of bread”. Our sandwiches tend to be stuffed full between two slices of cut bread, in France their sandwiches are served open-faced using fresh and seasonal ingredients. Tartines can start the day with little more than butter and honey or jam. They can be a light lunch alongside an arugula salad and in the evening they can start the meal as an effortless appetizer. I like them because you can put anything you want on a piece of toasted bread and call it “Tartine” and suddenly it sounds so much more lovely and sophisticated than toast. SERVES 4

how to m ake itw hat y ou ne ed

1 baguette Preheat a stovetop grill on high.

¼ cup olive oil Slice the baguette diagonally into ¼-inch slices.
2 pears, thinly sliced You should have 20 to 25 slices that are perfect for
1 cup Lavender Mascarpone Spread hors d’oeuvres. Brush each slice with olive oil. see recipe on page 82) or 6 ounces (You can cut the baguette lengthwise and then into French goat cheese 8 pieces to create larger portions). Brush the pear A Taste of Ojai Lavender Sea Salt slices with a little olive oil. Lower heat to medium and or your favorite sea salt first grill bread slices until lightly charred and toasty. freshly ground pepper Remove and then grill pears for 1 to 2 minutes on

each side until lightly charred as well.

To serve, arrange the toasted bread on a baking sheet.

Spread each piece with Lavender Mascarpone spread and arrange the grilled pear slices to slightly overlap each other. Season with A Taste of Ojai Lavender Sea Salt and pepper. Serve on a wood board with your favorite marmalade, a drizzle of local honey, or my Balsamic Jam (see recipe on page 75).

22

Kale Polpettes

The translation of the Italian word polpettes—pronounced “pohl-PET-tahs,” is “balls” or “dumplings”—but it’s basically a fancy way of saying meatballs. These, however, are delightful, delicious meatless bites to be served as appetizers or a light first course with a baby arugula salad, sautéed vegetables, or tossed into pasta. MAKES ABOUT 30

w hat y ou ne ed how to m ake it1 pound potatoes, peeled Cut potatoes into ½-inch cubes and put into a

2 cups packed fresh kale medium pot filled with cold water just to cover.
6 ounces fresh baby spinach
Bring to a boil and cook until potatoes are tender, about 8 to 10 minutes.2 tablespoons salted butter

2 tablespoons extra-virgin olive oil, While the potatoes are boiling, remove the center stalk
plus extra for cooking from the kale, discard, and slice the leaves into strips. 1 small yellow onion, chopped
When potatoes are tender, lift them out of water with a slotted spoon and drain in a colander to cool. Put the 1 green onion, sliced thin sliced kale leaves into the hot potato water and steam
1 tablespoon nutritional yeast for 4 minutes or until kale is tender. Remove kale with 1 teaspoon sea salt a slotted spoon and drain in colander to cool. Put the 1 teaspoon freshly ground pepper
spinach in the hot potato water and steam for about
2 minutes. Remove spinach with a slotted spoon, 2 cloves garlic, peeled and minced drain, and cool. Once kale and spinach has cooled ½ teaspoon oregano down, squeeze out liquid from the greens.
2 tablespoons soy milk Heat a small sauté pan and melt butter with olive 2 tablespoons potato starch or oil. Add yellow onion and sauté until softened and cornstarch translucent, about 5 minutes.

Preheat oven to 425°F and line a baking sheet with parchment, brushed with olive oil.

Put cooled potatoes, kale, spinach, and sautéed onions into the bowl of a food processor and pulse to chop fine, but do not puree. Add sliced green onions, nutritional yeast, salt, pepper, minced garlic, oregano,

soy milk and cornstarch. Pulse a few times just to combine. It should be generously seasoned and taste a little bit salty and mixture should hold together to

form a ball. if the mixture is too wet, add a touch more potato starch or cornstarch.

Using a well-rounded tablespoon or small scoop, form the mixture into 1-inch balls. Place them on the baking sheet and bake for 15 minutes. Carefully turn them over and bake for another 15 minutes, until lightly browned.

24

Baked Sweet Potato Falafel

Years ago on my first visit to the Middle East, I dined on falafel, which is typically made from fava beans or chickpeas and is popular among vegans and vegetarians. That sparked me to create my own version for a mezze platter, adding sweet potato for a healthful twist. Instead of frying it, I bake the falafel, drizzling it with olive oil to achieve that crispy, crunchy bite. MAKES 3 DOZEN BALLS

w hat y ou ne ed how to make it

2 large sweet potatoes Preheat oven to 400°F. Bake sweet potatoes for 1 hour 1 cup cooked garbanzo beans, mashed or until they can be easily pierced with a fork. Cool

3 garlic cloves, minced
completely. Peel and discard skins and put flesh into a medium bowl.

1 tablespoon fresh lemon juice

(Alternatively, you can boil 2 large sweet potatoes until 1 tablespoon Bragg Liquid Aminos
or tamari sauce tender, about 15 to 20 minutes.)

2 teaspoons ground cumin seed Mash potatoes with a fork. Add mashed garbanzo
2 teaspoons ground coriander beans, garlic, lemon juice, Braggs, all spices, salt,
1 teaspoon smoked paprika pepper, parsley, cilantro, and red onion.

¼ teaspoon cayenne pepper Continue to mash and add garbanzo bean flour 1 teaspoon of A Taste of Ojai Wild Fennel until combined well and still a bit chunky in texture. Sea Salt or your favorite sea salt Generously brush a baking sheet with olive oil. Scoop ½ teaspoon freshly ground pepper 1 tablespoon of mixture and form mixture into small

½ cup fresh parsley, roughly chopped
balls using wet hands and place on the baking sheet. They can be close together as they do not expand while

½ cup fresh cilantro, roughly chopped baking. Sprinkle with sesame seeds. Chill falafel balls 1 red onion, finely minced in the refrigerator for about 1 hour.

½ cup garbanzo bean flour Reduce oven temperature to 375°F. (If you prefer to 2 tablespoons sesame seeds make falafel patties to stuff into pitas, flatten them olive oil, for baking with a fork.) Drizzle falafel balls with more olive oil just

before baking for 30 minutes until crisp.

Serve with tahini sauce as a small bite for an appetizer, or I like to crumble over a green salad with extra tahini sauce for dressing. They are also perfect in pita

pockets with cucumbers, tomato, hummus and tahini sauce.

26

Lemon Tahini

The tahini we see in a jar is not ready to eat—it’s not seasoned yet.

In a small bowl, add about ½ cup of tahini paste and 3 or 4 tablespoons of warm water; blend with a fork until it is smooth. Add the juice of ½ a lemon, more if you like it extra lemony as we do. Sea

son with salt to taste and adjust the consistency with a little more water as needed. Add any of the following for extra flavor: fresh chopped garlic or organic garlic powder, chopped parsley, chopped cilantro, cayenne pepper, or even a hard-boiled egg—its OMG delicious!

27

Cauliflower Fritti

Fried cauliflower is an indulgence, but this crispy, lemony version is worth making—and eating. The addition of aromatic sofrito in this not-too-heavy chickpea batter make these mouth-watering morsels. MAKES 4 SERVINGS

what you need how to make it2 cups garbanzo bean flour In a medium bowl, mix the garbanzo bean flour and

2 tablespoons cornstarch cornstarch, then slowly mix in cold water, so it has the

2 cups cold water

same consistency as pancake batter. (You may use a little less water than called for.) Add the sofrito, salt, 3 tablespoons sofrito (see recipe page 89) pepper, lemon zest, and pimentón to the batter.

1 tablespoon of A Taste of Ojai Wild Fennel
Salt
or your favorite sea salt In a skillet over medium heat, add about 2 inches
1 teaspoon freshly ground pepper of vegetable oil. Use a thermometer to gauge the

temperature, which should hover between 345°F 1 tablespoon lemon zest from 1 lemon, and 350°F.and cut into wedges for garnish

1 teaspoon Spanish pimentón Dunk 8 to 10 cauliflower florets in the batter with your (smoked paprika) fingers. Before putting each floret in the skillet, shake
1 head cauliflower, off any runny batter, then drop each carefully into the cut into medium-size florets hot oil. Don’t overcrowd—this way the cauliflower will soften a bit and the batter will be crunchy.vegetable oil, for frying

Fry until golden brown on all sides, gently stirring with a metal spatula to turn over the pieces. It will take a few minutes per batch. Using a mesh strainer, scoop them out and drain on paper towels.

Sprinkle with another pinch of A Taste of Ojai Wild Fennel Sea Salt. Serve on a tray with fresh lemon wedges.

.................................................................

Ti p:

These are great eaten plain but even better when served with a flavorful creamy dip of

equal parts mayo and dijon mustard seasoned with salt and pepper and a

squeeze of fresh lemon juice.

28

Roasted Vegetable Crostata

This crostata is a great first course, for brunch or lunch and the mini’s can be served as an appetizer. Try with my spicy tomato jam (page 81), for a kick. SERVES 6-8

w hat y ou ne ed how to m ake itFOR THE PASTRY: FOR THE PASTRY: Place the flour, salt and the

1½ cups all-purpose flour butter in the bowl of a food processor fitted with ¼ teaspoon kosher salt
the blade. Pulse a few times to combine until the
butter is the size of peas. With the motor running,¼ pound (1 stick) very cold unsalted add the ice water all at once through the feed tube.butter, diced Keep hitting the pulse button to combine, but stop

2-3 tablespoons ice water the machine just before the dough becomes a solid

mass. Turn the dough onto a well-floured board
FOR THE FILLING: and form into a disk. Wrap with plastic wrap and

2 cups Vegetables, cut into 1” piecesrefrigerate for at least 1 hour.

zucchini, asparagus, onions, tomatoes,
peppers or what you have on hand
FOR THE CROSTATA: Preheat the oven to 425 F. 4 oz. goat cheese optional For one 10” fluted tart pan or 12 cup mini muffin tin.

6 farm fresh eggs While dough is chilling, roast the vegetables.
½ teaspoon salt Toss the cut vegetables in a little olive oil and salt freshly ground pepper and pepper. Roast on a baking pan for 30 minutes.
Remove from oven and allow to cool.

While the vegetables are roasting, roll out the dough. On a lightly floured surface, roll the pastry into a 12-inch circle. Transfer the dough to the tart pan (or mini tart pans) and press it in. Chill for 30 minutes.

Arrange the cool roasted vegetables onto the chilled tart dough. Whisk the eggs with the salt and pepper and pour over the vegetables. Crumble goat cheese on top of roasted veggies, if desired. Bake the crostata for 20 to 25 minutes until the crust is golden and the eggs are set.

Can be served warm or at room temperature. 30

Onion Fennel Fritters

Fennel grows all over the Greek islands and the mainland, as it does here in the Ojai Valley. The spice is sometimes sold under the name “anise” because they share a similar taste profile—reminiscent of licorice—but fennel and anise are two different plants. While visiting Greece with my longtime BFF Kristina K., we devoured these fritters often with her family on the island of Zakynthos. Pan-fried in a little olive oil, these fritters are tender on the inside and pleasantly crunchy on the outside; I love the combination of

caramelized onions and fennel which I also use on focaccia for a topping. Brown rice and garbanzo bean flours make this dish gluten free. MAKES ABOUT 12 FRITTERS

what you need how to m ake it1 large onion, peeled, cut in ½ and thinly In a medium bowl, add onion, fennel, garlic, and kale,

sliced
and stir in 3 eggs.

1 fennel bulb, cut in ½ and thinly sliced Add rice and bean flours, baking soda, pepper,
1 garlic clove, minced coriander, and salt; mix until just combined. (Avoid
1 cup fresh chopped kale or other leafy over mixing, which can make it starchy and gooey.)

greens, stems removed Heat a skillet on medium heat for 2 minutes, then add 3 large eggs olive oil to coat the bottom of the pan.

1 /3 cup brown rice flour In batches, drop spoonfuls of the mixture into the hot
1/3 cup garbanzo bean flour oil without crowding. You want to hear the sizzle so ¼ teaspoon baking soda make sure the pan has been preheated. Determine /8 teaspoon cayenne pepper the size by whether you want mini bites for appetizers 1 or a larger small-plate first course.½ teaspoon freshly ground pepper

1 teaspoon ground coriander Fry about 2 to 3 minutes until each side has a golden brown crust.2 teaspoons of A Taste of Ojai
Wild Fennel Sea Salt or your favorite With a slotted spatula, transfer fritters to a sea salt paper towel.

1 cup of olive oil for cooking

Sprinkle immediately with fennel sea salt and serve with Cucumber Tzatziki Sauce (see recipe on page 33).

..................................................................

Ti p:

You can make everything in advance. Just keep the fritters warm in the oven and the tzatziki sauce in the fridge.

32

Cucumber Tzatziki Sauce

Don’t overthink this. It’s a quick, cool sauce you can whip up in minutes with lots of variations to suit many tastes.

what you need how to m ake it1 cup nonfat plain Greek yogurt Mix all the ingredients in a bowl and add a bit more

½ cup cucumber, chopped small of this or that until the sauce meets your approval. 1 garlic clove, peeled and minced Feel free to add other favorite seasonings or herbs squirt of fresh lemon juice such as fresh cilantro or ground coriander.

pinch of chopped dill or fennel fronds
salt
freshly ground pepper

33 34

Charred Tomato Crostini

In Ojai, heirloom tomatoes just start to appear in late June and July at our farmers’ market and CSA boxes. Oftentimes, because of our extended hot weather, we are lucky enough to have them all the way through October. Of course, flavors vary with combinations of different colors and varieties.

Often I pair heirloom tomatoes with burrata, a fresh mozzarella with a creamy center, or a local goat’s milk Feta that’s sold right here on Sunday mornings. With the addition of

a handful of fresh herbs and a drizzle of syrupy aged balsamic atop crispy garlic-rubbed bread, it’s the perfect summer appetizer or a quick savory breakfast. This recipe is more like assembling than cooking.

w hat y ou ne ed how to m ake itripe cherry tomatoes (or large Preheat broiler.

vine-ripened tomatoes, quartered)
extra-virgin olive oil In a bowl, toss cherry or quartered tomatoes in a bit A Taste of Ojai Culinary Sea Salts of olive oil and flavored sea salt and place them in a or your favorite sea salt single layer on an oil-brushed baking sheet.

freshly ground pepper Place under the broiler for about 30 minutes until cheese (whatever’s on hand: goat they are charred and blistered but not dried. cheese, fresh mozzarella, blue, You may need to rotate the pan and move the or your favorite) tomatoes around a bit to char all of them.

fresh basil, thyme, parsley While tomatoes are charring, crumble or sliceand/or mint cheese and roughly chop the basil, thyme, parsley fresh baked rustic loaf of bread, and/or mint.
sliced in thick ½-inch” slices
garlic cloves, peeled Toast the bread and put in on a baking sheet. Rub each piece of toast with a peeled raw garlic clove, aged balsamic vinegar scraping it across the bread in one or two strokes.

Remove roasted tomatoes from oven and spoon onto the garlic-rubbed toast, then scatter with cheese, fresh herb’s, sea salt, pepper, a bit more olive oil,

and a drizzle of aged balsamic vinegar.

..................................................................

Ti p:

There are many flavored balsamic vinegars available now, so try a few and see which you like best. I love using fig balsamic, vanilla-infused balsamic, or, for a splash of heat, a dense chili-infused balsamic.

35

Frittata Toscana

Everyone has a delicious dish that’s so deceptively simple they can make it by heart. I love frittatas because you can throw in whatever vegetables, herbs, and cheeses you happen to have in your fridge and it’s a snap to pop it in the oven. This is one you’ll want to commit to memory for a brunch or simple breakfast for dinner. MAKES 6 SERVINGS

w hat y ou ne ed how to m ake it

6 large farm fresh eggs Preheat the oven to 350°F.
½ teaspoon sea salt In a medium bowl, crack eggs and gently whisk with salt, freshly ground pepper pepper, olive oil, thyme, and parsley.
1 tablespoon olive oil, plus extra
for brushing the pan Heat a 9-inch skillet (cast iron is best) on medium

for a few minutes, then add 2 tablespoons of olive ½ teaspoon fresh thyme, chopped oil, zucchini, scallions, and garlic, and sauté for 4 or 2 tablespoons fresh parsley leaves, 5 minutes. You want to hear the sizzle when you add chopped the vegetables to the pan. Continue sautéing until the vegetables start to caramelize. Add in kale or other
FILLING SUGGESTIONS: greens and stir to wilt, then stir in sun-dried tomatoes
2 tablespoons olive oil and cooked potatoes to heat through.

1 small zucchini, sliced thin Pour egg mixture directly into the skillet over the cooked 2 scallions, chopped vegetables and top with cheese.
1 teaspoon garlic, minced Bake in the oven for 20 to 25 minutes, until puffed, 2 cups kale or other leafy greens, chopped golden, and set.
¼ cup soft sun-dried tomatoes,To make mini frittatas: cut into strips

½ cup cooked potatoes or Brush a 12 cup muffin pan well with olive oil and place leftover rice or pasta it on a baking sheet, so it’s easier to put in and take out
4 ounces mild cheese, cut into ¼-inch cubes of oven. Spoon the cooked vegetable mixture into the grated cheddar, jack, feta or brie holes, filling each halfway. Top with cheese, then spoon whatever’s on hand in the egg mixture.

Bake these minis for 15 to 20 minutes, until puffed, golden, and set.

Cool for 5 minutes, then gently run a round-bladed knife around the inside of each muffin cup. Carefully lift out or tap onto a serving platter. Serve warm with arugula salad tossed simply with olive oil and serve my Spicy Tomato Chili Jam alongside (see recipe on page 81).

36

Carmelized Fennel and Orange Salad

Fennel is an aromatic herb and surprisingly, a member of the carrot family and grows wild in the hills and mountains around Ojai. It has a large pale green bulb, celery-like stems and feathery leaves. Sliced thinly, the fennel bulb can be used in salads or served

with other vegetables and a dip. Uncooked fennel has a mild licorice flavor and crunchy

texture, while cooked fennel becomes more delicate and the texture softens. In this bright sophisticated salad, something magical happens on the palate when pairing fresh citrus with caramelized fennel and red onion, Use blood oranges when in season. Garnish with a cooling spoonful of yogurt or salty feta cheese. MAKES 2 SERVINGS

w hat y ou ne ed how to m ake it

1 tablespoon extra-virgin olive oil In a medium sauté pan just large enough to hold one 2 teaspoons ground coriander layer of orange slices, heat 1 tablespoon olive oil on

2 tablespoons white sugar medium high heat.
1 navel orange (zest 1 tablespoon Add coriander and sugar. When sugar has melted and for garnish, then remove peel and pith started to caramelize, lower heat to medium and add and cut into ½-inch rounds) the orange slices. Cook 1 or 2 minutes, turn slices
2 tablespoons extra-virgin olive oil over, cook for another minute, and remove pan from

1 fennel bulb, cut into ¼-inch-thin slices
heat. Set orange slices aside on a dish. Pour hot water on the pan to rinse off the sugar, discard, wipe

½ red onion, cut into ¼-inch slices clean and return pan to the stove on medium heat.
1 teaspoon ground coriander Add 2 tablespoons of olive oil to cover the bottom of 1 teaspoon of A Taste of Ojai Wild Fennel the pan. When it’s hot, add the fennel and red onion Sea Salt or your favorite sea salt slices, generously sprinkle with ground coriander,
freshly ground pepper sea salt, and pepper, and sear for 5 minutes to ¼ cup ouzo caramelize.
2 tablespoons toasted walnuts, Stir in ouzo, and cook for 2 more minutes. for garnish

Arrange the salad components on serving plates. Layer the orange slices on top, sprinkle lightly with

A Taste of Ojai Wild Fennel Sea Salt and freshly ground pepper, drizzle with good local extra-virgin olive oil, and garnish with toasted walnuts and orange zest.

Serve with a dollop of nonfat Greek yogurt or a slice of feta cheese.

39

Gorgonzola Stuffed Figs

Late summer into the autumn months our fig trees are full of fresh ripe fruit, and I get to have fun preparing this effortless, full-of-flavor indulgence. When fresh figs are no longer abundant, I substitute dried figs or pitted dates—they’re equally as good if not better. Use a soft triple-cream blue cheese or sweet gorgonzola, or cut the blue cheese with a bit of cream cheese for a milder filling. Served with a glass of sherry or local red wine, it’s heaven. MAKES 24

w hat y ou ne ed how to m ake it24 fresh figs, dried figs, or pitted dates Make a slit in the figs or dates but not all the way

4 ounces gorgonzola dolce blue through.
cheese at room temperature

(or your favorite creamy blue) Whip the blue cheese with a sturdy whisk or food

Sea salt and freshly ground pepper
processor and season generously with sea salt and pepper. Spoon some cheese into the slit of the fruit

½ cup Pomegranate Glaze (see recipe and pinch closed. Top each with a toasted walnut half on page 87) or aged balsamic or chopped toasted nuts. Drizzle with my Pomegranvinegar ate Glaze or aged balsamic and serve on a tray for a
24 walnut halves, toasted flavorful bite with cocktails. (you may substitute chopped
toasted pecans or chopped ................................................................

toasted pistachios) Ti p: You’ll have leftover gorgonzola filling, so

spoon it into a bowl, cover, and refrigerate for later as a topping for other delights, spread on pizza for a topping.

40

Roasted Sweet Potatoes and Figs

As an appetizer or small-plate first course, this unusual combination uses fresh, ripe figs and sweet potatoes. The addition of my Pomegranate Glaze rounds up the flavors. SERVES 4

w hat y ou ne ed how to m ake it

2 large sweet potatoes Preheat oven to 425°F. Drizzle a baking sheet with 5 tablespoons olive oil 2 tablespoons of olive oil.

2 teaspoons of A Taste of Ojai Wild Fennel Scrub the sweet potato skins well, cut in half Sea Salt lengthwise, then cut each half lengthwise again
1 teaspoon freshly ground pepper into four long wedges. You will have a total of 16
3 spring onions, halved lengthwise and wedges. In a bowl, toss them with 2 tablespoons

cut into 2-inch-long segments olive oil, sea salt and pepper. On the baking sheet,
1 red chili, thinly sliced or lay out the wedges and roast for 25 to 30 minutes,

½ teaspoon red chili flakes
flip the wedges over after about 15 minutes, until golden brown. Arrange the sweet potatoes on a4 tablespoons Pomegranate Glaze serving plate.(see recipe on page 87) or aged

balsamic vinegar Heat a medium-size sauté pan with 1 tablespoon of 8 fresh, ripe figs or dried mission figs, olive oil, add the spring onions and red chili, and fry
quartered on medium heat for 3 to 4 minutes, stirring often so 4 ounces soft goat cheese, crumbled the chili doesn’t burn. Drizzle in about 2 tablespoons
(optional) of Pomegranate Glaze and stir. Add the quartered

figs and toss to heat through. Spoon this warm mixture over the roasted sweet potatoes, drizzle with a little more Pomegranate Glaze and top with crumbled goat cheese, if desired.

Serve warm.

43

Tomato Rissoles

From our Greek island visits with bestie Kristina K, this delicious Greek mezze or small dish originates from the island of Santorini. Making these brings back memories of our moped rides to watch the spectacular sunsets in Oia on the island’s west side. The best part about making rissoles is squeezing the tomatoes to release the pulp. MAKES 12-16

w hat y ou ne ed how to m ake it

4 ripe tomatoes Put the tomatoes in a large bowl and squeeze them
3 ounces feta cheese with your hands, so the pulp comes out and you are left ½ cup red onion, grated with a chunky mixture. No need to remove the skins.

1 tablespoon fresh parsley leaves, In a separate bowl, mash the feta cheese with a fork, finely chopped then mix in the grated onion, parsley, mint oregano,

sea salt, and pepper. Mix in the chunky tomato mixture, 1 tablespoon fresh mint,

finely chopped garbanzo flour and baking powder and stir to combine

1 teaspoon dried oregano
until it forms a thick, moist, sticky paste that is firm enough to form balls. Refrigerate the mixture for 30 2 teaspoons of A Taste of Ojai minutes.Pink Moment Sea Salt or
your favorite sea salt In a medium cast iron skillet or sauté pan over medium freshly ground pepper heat, add about ½ inch of olive oil to cover the bottom. ½ cup garbanzo bean flour
Dip a tablespoon in water (so pasty mixture won’t stick)
and add spoonfuls of mixture into the hot oil. Repeat, 1 teaspoon baking powder dipping the spoon in water each time, making sure each Olive oil for frying spoonful of mixture doesn’t touch another.
3 tablespoons capers, drained Fry the tomato rissoles for 2 to 3 minutes on each side, and dried on a paper towel until golden brown.

Using a slotted spatula, transfer them to a paper towel to drain. Immediately sprinkle some Pink Moment Sea Salt on top of the cooked rissoles. Continue to make in batches with the rest of the batter.

Afterward, add the capers to the same hot oil and fry on medium heat until the little buds start to open and look crisp. Be careful not to burn them. With a slotted spoon, transfer them onto paper towels; they will continue to crisp as they cool.

Arrange the rissoles on a serving platter and top with the fried capers and extra feta cheese. Enjoy this Santorini island recipe with some crusty bread, yogurt, and, of course, a sip of ouzo. Opa!

45 To your health. MAKES 4 SERVINGS

what you need

1 lemon

1 tablespoon dark brown sugar ¼ teaspoon ground cumin ¼ teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon freshly ground pepper
8 dates, halved and pitted
2 tablespoons olive oil, divided
8 ounces haloumi cheese, cut into 8 slices
1/3 inch thick

1 unpeeled firm pear, quartered, seeded, and sliced lengthwise into 12 pieces 8 slices of a rustic country bread loaf 2 tablespoons ouzo

Fried Haloumi with Pears and Spiced Dates

Many Mediterranean-themed parties start with haloumi, a sheep’s milk cheese from
Cyprus. However, you have to travel no farther than Whole Foods Market or Trader Joes to buy it. This mild, salty cheese is a great small-plate first course and can be served on toasted pieces of bread as an appetizer. I love the use of fragrant sweet spices with this cheese as well as ouzo, my favorite anise-flavored Greek liqueur. Yiamas! In other words:

how to make it

Heat the oven to 350°F.

Zest and juice the lemon. In a small sauté pan on medium heat, cook brown sugar with lemon zest and juice, stirring until the sugar just starts to melt, about 2 minutes. Stir in the cumin, coriander, cardamom, black pepper, and dates, and cook until dates soften, about 3 to 4 minutes. Stir in 1 tablespoon of olive oil, remove pan from heat, and set aside.

Heat a large, nonstick pan over medium-high for 2 minutes, then arrange all the haloumi slices in the pan, without overlapping them. Brown the cheese, 1 to 2 minutes on each side. (You will not need to add oil while cooking the cheese. If the pan is warmed up first, then your haloumi will have a nice crust to it.)

Transfer the cheese to a heavy baking dish just large enough to

nonstick pan, heat 1 tablespoon olive oil over medium-high, and add the pear slices in a single layer. Brown the pears on each side, 1 to 2 minutes per side.

Transfer the pears to the baking dish and layer over the haloumi. Spoon the spiced date mixture over the pears

and place the baking dish in the oven. Heat until the pears are warmed and the cheese is softened, about 5 minutes. Meanwhile, toast the bread and place it on a serving dish or platter.

Remove the baking dish to the countertop and pour ouzo over the top. Ignite the ouzo with a long match (do this carefully as the flames will spread quickly and can reach several inches high) and flambé the mixture. When the flames die out after about a minute or so, spoon the pears, dates, and cheese over

the toast. Serve immediately.

46
hold the slices in a single layer without overlapping. In the same 47

Zucchini Kofta in Spiced Tomato Sauce

In the simplest form, koftas, made in many Middle Eastern and Indian cultures, consist of ground meat—usually beef or lamb—mixed with spices and onions, and are often shaped into meatballs. The recipe for these vegetarian meatless “meatballs” are infused with fragrant warming spices, in a rich coconut-tomato sauce. I guarantee you won’t miss the meat. MAKES 12 PIECES

w hat y ou ne ed w hat y ou ne ed

FOR THE KOFTA FOR THE SAUCE
1 cup zucchini, grated 1 tablespoon coconut oil
1 cup potatoes, peeled and boiled 1 cinnamon stick
until tender, and drained¼ teaspoon turmeric

½ cup spring onions, finely choppedpinch cayenne, or more if desired
3 tablespoons garbanzo bean flour2 teaspoons ground coriander
3 tablespoons brown rice flour1 teaspoon garam masala

1 tablespoon garam masala 1 tablespoon Ginger Garlic Paste ¼ teaspoon cumin (see recipe on page 88)
2 tablespoons fresh cilantro leaves, 2 cups tomatoes, finely chopped (or chopped canned organic diced tomatoes, drained)

2 green chilies, chopped 1 teaspoon of A Taste of Ojai Pink Moment
1 teaspoon Sea Salt

Sea Salt with Pink Peppercorns or your favorite sea salt
½ teaspoon freshly ground pepper ½ cup light coconut milk
pinch of cayenne pepper 1 teaspoon fresh lime juice
vegetable oil for frying

how to m ake t he Ko f ta

In a large bowl, mix zucchini, cooked potatoes, and spring onions. Add the garbonzo bean and brown rice flours, garam masala, cumin, cilantro and green chilies. Season with salt and pepper.

Mix to combine.

In a medium skillet, heat about 1-inch of vegetable oil for 3 to 4 minutes on medium. With wet hands, gently form mixture into oblong balls. The mixture may feel a little loose and sticky, but once the balls hit the hot oil they will crisp up nicely. Fry in batches, turning each to achieve a light golden brown on all sides. Set aside and repeat until all are cooked.

48
48 a taste of ojai

how to m ake t he sau c e

In a medium saucepot, combine coconut oil, cinnamon stick, so if you plan to serve it later, add a splash of water and turmeric, cayenne, coriander, garam masala and sea salt. heat it before serving.)
Stir over medium heat, Once they sizzle, stir in Ginger-Garlic

Paste and chopped tomatoes. Pour the sauce into an ovenproof serving dish and arrange

the koftas on top. Lightly shake the dish to coat the koftas. Cook the tomatoes to reduce all the liquid, about 10 This can be kept warm in a 250°F oven for 30 minutes. minutes. Remove the cinnamon stick and puree the sauce in
a blender, with coconut milk. Return sauce to saucepot and Serve as a small plate or as I do—with saffron rice and a simmer on low for 8 to 10 minutes until thick. To finish, add simple salad. It’s also great with flatbread. lime juice and mix well. (The sauce gets thicker as it sits,

49 50

Blistered Tomato Soup

Soup is quick and easy. I consider it my comfort food year round. When tomatoes are in abundance and the soup craving hits, i like to cook up this blistered version. It can be served in small quantities in shot glasses or paired perfectly with grilled cheese on a small plate. MAKES ONE QUART

w hat y ou ne ed how to m ake it

2 pints tomatoes Preheat oven to 350°F.
Extra-virgin olive oil In a bowl, toss fresh tomatoes with 2 tablespoons 1 teaspoon of A Taste of Ojai Fennel olive oil, salt, and pepper and put them on a parchSea Salt or your favorite sea salt ment-lined baking sheet, in a single layer. Roast in

½ teaspoon freshly ground pepper the oven for about 30 minutes, until tomatoes are

blistered but not dried. 1 clove garlic, peeled and minced
1 medium onion, peeled and diced In a heavy-bottomed 2-quart pot over medium heat, 2 carrots, peeled and diced add a few douses of olive oil and sauté the garlic, 2 stalks celery, diced
onion, carrot, celery, and ginger (or use 1 cup of

Sofrito—see recipe on page 89—in place of the 1 teaspoon fresh ginger, garlic and onions), until the vegetables are soft and peeled and minced fragrant, about 8 to10 minutes.

1 ½ cups canned chopped tomatoes
like POMI brand or fire-roasted canned Add the oven-blistered tomatoes, the canned tomatomatoes toes, vegetable stock, and vermouth. Simmer for

2 cups vegetable stock or water about 15 minutes. To finish, add the balsamic vinegar, ½ cup vermouth or white wine
2 tablespoons extra-virgin olive oil, fresh lemon juice,

and sriracha sauce. Using an immersion blender 2 tablespoons balsamic vinegar directly in the pot, or working in small batches in a
2 teaspoons fresh lemon juice blender, puree the soup until it is smooth. Season
1 tablespoon Sriracha sauce with additional salt and pepper, to taste. Top with or red chili flakes, optional fresh basil sprigs. We topped ours with mini grilled

4 sprigs of fresh basil cheese bites.

51

Goat Cheese Truffles

When friends drop in unexpectedly, this is my go-to appetizer. These truffles are no-cook and finger-friendly. The addition of crushed pistachios and fresh herbs make them a savory sensation, but once you familiarize yourself with this recipe, the sky’s the limit: Go wild adding different types of nuts, crushed seeds, your favorite herbs, and freshly ground spices. MAKES ABOUT 2 DOZEN

w hat y ou ne ed how to m ake it1 cup pistachios or other nuts, finely Put the nuts in one bowl and the chopped herbs

chopped and chives into another bowl, setting aside a small 2 teaspoons thyme, finely chopped amount of herbs for the cheese mixture.

2 teaspoons tarragon, finely chopped In another bowl, mix the goat cheese with salt,

2 teaspoons chives, finely chopped pepper, and 2 teaspoons of the reserved chopped
8 ounces goat cheese herbs.

A Taste of Ojai Lavender Sea Salt or your Using your hands, roll the cheese mixture into 1-inch favorite sea salt, to taste balls. Using your thumb, make a hole in each ball,

freshly ground pepper press an apricot piece into the center, and then mold 6 dried apricots or other dried fruit, the cheese around the apricot. (you can omit this quartered step and just roll up the goat cheese without the

¼ cup Balsamic jam (page 75)dried fruit)

Roll some of the balls in the chopped pistachios and some in the chopped herbs. Then place all of them on a parchment-lined baking sheet and chill.

If you make these earlier take them out of the refrigerator 20 minutes before serving to serve at room temperature.

For an impressive presentation, drizzle or “paint” a serving tray with balsamic jam and set the truffles on top or add these goat cheese truffles to a simple salad of fresh market greens for a small plate.

You can make these up to two days before serving and store in the refrigerator.
................................................................

Ti p:

Be imaginative and roll these little morsels in herbs and spices with different textures and colors, such as chopped parsley and thyme, chopped almonds, crushed cumin seeds, or even matcha green tea powder,

52
turmeric or smoked paprika.
53

Socca

My first time eating socca, also known as farinata or torta di ceci, was on a trip I took to Italy 25 years ago with good friend, fellow chef, and award-winning cookbook author Pamela Sheldon-Johns. We took a side trip to the southern coast of France and spent a food-filled fantasy weekend in Nice before heading back to Tuscany. I remember watching a street vendor meticulously creating crepe batter and cooking it in a huge pan on a stove. The result was this peppery chickpea crepe. We picked it up with our fingers and devoured it piping hot.

Often for breakfast I make a sweet version, omitting the pepper and simply drizzling it with organic honey. Sometimes I throw sliced toasted almonds and fresh berries on top. This simple batter is nothing more than chickpea flour, water, and olive oil and happens to be gluten free. MAKES TWO 9-INCH CRÊPES

w hat y ou ne ed how to m ake it1 cup garbanzo bean flour sifted Preheat oven to 400°F and place a small cast-iron

1¼ cups water skillet in the oven for 10 minutes. Using oven mitts,
1 tablespoon olive oil, plus more remove the skillet and coat with a generous amount for cooking of olive oil; this will be soaked up into the crepe.

½ teaspoon sea salt Position the oven rack on the upper level. Pour about ½ teaspoon freshly ground pepper half of the batter in the skillet, place on the rack, and

bake for about 10 minutes. You will see edges start to get crispy; batter should be firm in the center, not

runny. The top will be slightly browned. Flip the socca out of the pan onto a serving plate.

For the second crepe, add more olive oil to the hot pan and pour the remaining batter into the skillet. If you prefer a slightly crispier crepe, place the finished crepes on a baking sheet and return to the oven for a few minutes.

................................................................

Ti p:

Simply spread with some hummus and fresh herbs. Shown here with hummus, grilled onions and fresh chopped cilantro.

Socca is done, when top is browned and
dough pulls slightly away from the edges.

54

Cast-Iron Skillet Tips If you haven’t cooked with cast iron before, it’s a great option

but takes getting used to. Cooking with it has healthful benefits, it fortifies your food with iron & it’s a chemical-free alternative to nonstick pans. When properly seasoned a cast-iron pan will last years & does not require much oil or butter. Here are some cleaning tips:

Avoid soaking the pan or using the Thoroughly towel dry or dry on the stove dishwasher, do not leave it in the sink, over low heat.

it will rust. Once dry, use a cloth or paper towel to apply
Wash the skillet by hand using hot water a light coat of olive oil to the inside of the
a sponge or stiff brush & to remove stuck-on skillet so it doesn’t rust.

food, scrub the pan with a paste of coarse Some cooks also like to oil the outside ofsalt & water. Avoid soap or steel wool, as the skillet. Buff to remove any excess and these can strip the pan’s seasoning.
store in a dry place.
55

Spanish Gazpacho

Gazpacho provides a cool and refreshing start to a meal on a hot summer day. Since I’ve lived in Malaga, Spain, which is part of Andalusia, where gazpacho originates—I can vouch for this recipe’s authenticity as I observed it being made many times on scorching hot days. I’ve added a touch of smokiness with Spanish smoked pimentón. And as in Spain, only homegrown tomatoes or those from the farmers’ markets are used, often

using those that have gotten overripe from the sun. It’s best to make this in the morning so it’s well chilled, to serve later in the afternoon. MAKES ONE QUART

w hat y ou ne ed how to m ake it4 slices country bread, broken into Put bread chunks in a medium bowl with tomatoes,

big chunks, crusts removed ¾ of the cucumber, red pepper, garlic, ¼ cup olive

oil, and salt. Mix to combine and let sit for 20 to 30 2 pounds very ripe tomatoes,
coarsely chopped minutes so flavors marry and salt pulls some moisture

1 cucumber, peeled, out of the tomatoes.
and cut into small dice
Puree the tomato-bread mixture in a high speed

1 red bell pepper, blender with the pimentón, sherry vinegar, and seeds and pith removed, remaining olive oil. It should have a “drinkable” chopped rough consistency, as generally it is served in small glasses.
2 garlic cloves, peeled and smashed Blend in a little cold water or tomato juice to loosen ½ cup extra-virgin olive oil the mixture, if needed. Taste and add more salt as

1 teaspoon of your favorite sea salt
needed. Transfer to a large pitcher or bowl.

Chill for at least 2 hours. ½ teaspoon Spanish pimentón
(smoked paprika) Garnish with the remaining chopped cucumber,
2 tablespoons viniagre de Jerez chopped onion, and a small cruet of vinegar and (Spanish sherry vinegar) serve cold.

½ cup water or tomato juice, ................................................................as needed

½ white onion, diced small for garnish Ti p: My preference is omitting the onion from the

gazpacho recipe and serving it as an optional garnish on the side. To impress, serve in small

shot glasses and hang a chilled cocktail shrimp off each glass or add a spoonful of fresh crabmeat on top. If you desire a

gluten-free version, leave out the bread.

56
58

Condiments,

Spreads & Sauces

Concetta’s Bruschetta Sun-Dried Tomato Spread

I first prepared this yummy spread for actress Connie Sellecca and her husband, radio and TV host John Tesh, on the eve of their wedding rehearsal. That was 20-plus years ago, and ever since, it has become a favorite start to their family Christmas dinner every year. The bruschetta—which I renamed in Connie’s honor—complements the authentic Italian dishes I prepare for their special holiday celebration. SERVES 6

what you need

7 ounce jar of sun-dried tomatoes,

how to make it

Drain the sun-dried tomatoes, reserving the oil. packed in oil
In the bowl of a food processor, put in the sun-dried 2 teaspoons capers, drained tomatoes, capers, pitted olives, and garlic.2 teaspoons pitted Kalamata olives
2 garlic cloves, peeled Pulse the processor to break down the mixture, and 8 fresh basil leaves then add the basil, Feta, 1 tablespoon of reserved

½ cup feta cheese
tomato oil, olive oil, and balsamic vinegar, with a few grinds of freshly ground pepper. The capers, olives

2 tablespoon extra-virgin olive oil and feta are salty, so taste it first before adding salt.

1 tablespoon balsamic vinegar To serve, scoop the spread into a bowl and arrange salt a plate with toasted baguette slices. Grab a slice freshly ground pepper and spoon on a generous amount of Concetta’s 2 baguettes bruschetta spread. Buono!

61

Fig and Olive Tapenade

An impressive combination of figs and olives giving this tapenade a unique twist. MAKES 2 CUPS

w hat y ou ne ed how to m ake it½ cup dried black mission figs, In a food processor, combine figs, olive oil, balsamic

chopped vinegar, thyme, and red chili. Pulse to break down 2 tablespoon olive oil the mixture, then add pitted olives, garlic, and 2 tablespoons balsamic vinegar
pistachios, and pulse again until mixed but not pureed. Stir in crumbled feta cheese, and season 1 teaspoon dried thyme with A Taste of Ojai Lavender Sea Salt and pepper. 1/8 teaspoon red chili flakes Transfer to a glass container, cover and refrigerate 1 cup pitted Kalamata olives for 4 hours or overnight to allow flavors to meld.

2 fresh garlic cloves, peeled Serve as a great dip with slices of bread or my ½ cup shelled pistachios, toasted homemade Lavender-Fig Crackers (see recipe on
3 ounces feta cheese, crumbled page 98). It’s also a wonderful accompaniment to

grilled lamb.½ teaspoon A Taste of Ojai Lavender

Sea Salt or your favorite sea salt
¼ teaspoon freshly ground pepper

63

Roasted Vegetable Hummus

Oh gosh, you’re thinking, “Not another hummus recipe.” I love hummus. It’s the most delicious and quick answer to “What do I have to eat in the fridge?” Plus, it’s a great way of using all those gorgeous vegetables you get weekly in the Community Support Box. Just clean and cut all those beautiful crunchy raw vegetables and arrange them on a pretty platter with this easy-to-make hummus. I like to serve it warm.
MAKES ABOUT 3 CUPS

w hat y ou ne ed how to m ake it

3 pounds of vegetables for roasting Preheat oven to 350°F. In a bowl, toss vegetables (such as turnips, rutabagas, parsnips, together in olive oil with shallot and garlic. Season carrots, celery root, sweet potatoes, well with salt and pepper and put on 2 lightly oiled or winter squash), scrubbed and baking sheets to roast.cut into 1-inch pieces

2 tablespoons extra-virgin olive oil When you put the vegetables in the oven, raise the
1 large shallot, peeled and sliced

heat to 400°F and roast for 35 to 40 minutes. Flip the vegetables over once during roasting until roots 2 cloves garlic, peeled and smashed are caramelized and tender. Remove from oven and
1 teaspoon sea salt cool slightly before you make the dip.

1 teaspoon freshly ground pepper Making in 2 batches, Place half of the roasted
2 lemons, juiced vegetables in a food processor and add the juice ¼ cup tahini sesame paste of 1 lemon, ½ of the tahini paste, 1 tablespoon

2 tablespoons extra-virgin olive oil
extra-virgin olive oil, 1 teaspoon sea salt, and a few tablespoons of water, and blend until pureed . Pour 2 teaspoons of A Taste of Ojai mixture into a bowl and set aside. Again, in the Pink Moment Sea Salt food processor, puree the rest of the vegetables,
lemon juice, tahini paste, olive oil, sea salt, and
64

water. Pour into the bowl with the first batch

and combine.Arrange a platter of fresh, cut raw vegetables. You can serve the hummus warm or slightly chilled, whatever you prefer. The hummus will hold for three days in the fridge—if you don’t eat it all the first day.

64

Ti p:

Choose a single hue of vegetable for the dip. Substitute veggies such as carrots
with sun-dried tomato or roasted pepper, sweet potatoes, or buttered squash for
a dazzling orange dip or beets for a vivid magenta. When using beets, make sure to roast them on a separate tray and blend them separately in the food processor.
Be creative with your own version.

65

Kale Pesto

Kale adds a rich earthy note and brilliant green color to this hearty dairy-free pesto made with both omega-rich hemp seeds and flaxseed oil. Best of all, it can be made in less than 5 minutes. Experiment with olive oil, walnut oil, or pistachio oil in place of the flaxseed oil. Nuts can be raw or toasted; any variation adds an element of flavor. Use as a dip with bread, rolled into grilled zucchini strips for a small bite, a marinade for grilled shrimp, a sandwich spread, in scrambled eggs, or in soup. Can you tell I love this pesto? The possibilities are endless. MAKES ABOUT 2 CUPS

w hat y ou ne ed how to m ake it2 garlic cloves, peeled and smashed In a food processor, add the garlic cloves, kale, basil,

3 cups (about 1 bunch) organic kale hemp seeds, pistachio nuts, lemon zest and juice,

salt, and pepper. Turn on the processor and drizzle 5 sprigs fresh basil in the oil. Process to blend, stopping to scrape down ½ cup hemp seeds the sides of the processor as necessary. Add more ½ cup pistachio nuts, toasted lemon, salt, or pepper, to taste. To achieve a thinner

1 tablespoon lemon zest
consistency, add more oil, And if you’re serving with pasta, you can add to pasta with some of the 2 tablespoons fresh lemon juice reserved pasta cooking water just before serving.

½ teaspoon of A Taste of Ojai Fennel
Sea Salt
or your favorite sea salt
and ground fennel

¼ teaspoon freshly ground pepper
¼ cup flaxseed oil or extra-virgin
olive oil

optional:

1/3 cup parmesan,feta, or pecorino
cheese, grated
pinch of red pepper flakes

67

Red Pepper and Walnut Spread

Based on the Middle Eastern spread called muhammara, this sweet and piquant dip will exceed all expectations. It’s acceptable to use jarred roasted peppers, but roasting your own adds a light smokiness that the jarred variety just doesn’t have. This is super-simple to make and is bursting with flavor. MAKES ABOUT 2 CUPS

w hat y ou ne ed how to m ake it

2 red bell peppers The easiest method for roasting peppers is on the
1 slice day-old bread or ½ cup stovetop. Turn a burner to the highest setting and breadcrumbs, which can be gluten free set the peppers directly on the flame. Using a pair of
1 cup organic walnuts tongs, turn the peppers until the skin is completely

blackened. (You can also char peppers under the 2 tablespoons pomegranate molasses or

glaze (see Pomegrante Glaze recipe
broiler or on a gas grill. Leave peppers whole and turn them every few minutes until the skin is blackened.)on page 87)

2 tablespoons honey Put the peppers in a paper bag, and close. The skin
1 tablespoon balsamic vinegar
will loosen as the pepper steams, and once it’s cooled

down, you can easily remove the skin with your 2 teaspoons cumin fingers. I find it helpful to do this under running water 2 teaspoons coriander to rinse off the charred skin and seeds.
2 teaspoons smoked paprika Put the clean roasted peppers in a food processor, 1 teaspoon red chili flakes followed by the rest of the ingredients.
1 teaspoon of A Taste of Ojai Fennel

Sea Salt or your favorite sea salt Pulse the processor to chop and blend the mix, ¼ cup extra-virgin olive oil allowing the nuts to break down so the spread will

have texture. Continue pulsing until all the elements are blended but still a bit chunky. Serve with breads, crackers, or fresh sliced cucumber.

69

Labne

Labne is a delicious creamy Middle Eastern cheese that is made from strained yogurt. It’s simple to make, and you’ll find it comes in handy for all sorts of cooking endeavors. Use it in baking, with a dessert, or on a cheese platter as a spread doused with a splash of good olive oil and Mediterranean spice mix.

w hat y ou ne ed how to m ake it16 ounces plain Greek yogurt Line a colander with clean cheesecloth or a double

layer of paper towels.
................................................... Scoop the yogurt onto the cloth and fold the cloth

Ti p: You can substitute the whey over the top of the yogurt to cover.

for other liquids when baking— Place the colander in a large bowl to catch the whey it gives breads and pancakes a with a small saucer underneath so the bottom of the nice sourdough taste. The whey colander is slightly lifted and not sitting in the liquid. can also be added to protein Allow it to drain in the refrigerator overnight. The shakes and use when fermenting next day, transfer to a lidded glass container and vegetables. My favorite use is refrigerate for up to 2 weeks. Save the liquid whey in keeping Feta cheese fresh by a separate glass container.submerging it in whey as they
often do in Greek delis. Now that you have this simple base, here’s just a few
things you can do with labne:

Top with roasted garlic, roasted bell peppers, and walnuts, douse it with a good fruity extra-virgin olive oil, and serve with crusty bread or lavosh crackers.

Mix in ground cardamom, cinnamon, and a touch of rosewater and serve on the side of a cake or tart.
Drizzle with local honey and a splash of orange juice and serve with toast.

Roll into small balls, put them on a serving plate, and sprinkle with Middle Eastern za’atar spice mix and extra virgin olive oil.

71

Preserved Lemons

After getting a basketful of beautiful Meyer lemons from friends at Ocean Ranch Organics, I couldn’t wait to make preserved lemons. This recipe combines both salt and sugar, making these preserves versatile in many dishes, both sweet and savory. A special preserving process requires making a brine, which is not unlike pickling and takes a bit of time. After ingredients are combined, they are left to loosen up to transform. Once you’ve preserved lemons, it’s the rind, not the juice or pulp, that you’ll be using in most recipes. After a few weeks you will have something that adds brilliance to a rice or grain dish, dressings, Moroccan tagines, or even in a Bloody Mary. The sweetness of the lemons is also a nice addition to yogurt-based sauces.

w hat y ou ne ed how to m ake it

6 organic lemons Set a large pot of water on the stove and bring ½ cup sugar to a boil.
½ cup kosher salt Scrub lemons well and place into boiling water 1 teaspoon crushed coriander seeds for 10 minutes.
¼ teaspoon turmeric With a slotted spoon, transfer lemons to an ice 3 cloves bath (a medium bowl filled with half ice and half cold water). Reserve 2 cups of the cooking liquid. ................................................. Mix sugar, salt, coriander seeds, turmeric,

Ti p:

I add a preserved lemon whenand cloves in a small bowl.
making homemade hummus in Score the lemons by cutting each into quarters but place of lemon juice. It adds an not all the way through to the other end. In a large unusual mellow yet intensely bowl add the lemons with the sugar, salt, and spices lemony flavor, plus I end
from the small bowl. Then place the lemons in a clean up using less salt. 1-quart Mason jar. Sprinkle with any remaining sugar

salt-spice mixture, then pour reserved cooking liquid in and cover completely; you may have to push the lemons down with a wooden spoon to totally immerse them in the liquid. Cover with a lid and chill for 2 weeks in the refrigerator.

Once the lemons are preserved, many recipes call for using only the rind and discarding the membrane. I often use the whole lemon. When you remove a lemon from the brining liquid, push the seeds out with your fingers. Chop or puree the whole preserved lemon and add to your preparation.

73

Balsamic Black Pepper Jam

Don’t be intimidated by making jam. I had a big bowl of strawberries left over from a brunch and made this batch in less than 10 minutes. It’s simply fruit cooked down with sugar, lemon juice, and vinegar. And instead of filling a dozen jars for your pantry, just make a cup or two at a time, enough to last through the next week. I like this peppery jam for savory dishes, and it’s exceptional on morning toast. MAKES ABOUT 1 PINT

w hat y ou ne ed how to m ake it4 cups strawberries, washed and In a bowl, stir together sliced berries sprinkled with

hulled (or raspberries, blackberries, sugar and allow to sit for about an hour before or fresh figs) making the jam.
½ cup sugar or sugar substitute

In a large skillet (cast iron is perfect) over mediumjuice of half a lemon (about 1 tablespoon)

high heat, add berry-sugar mixture with juices,
½ cup aged (or reduced) balsamic vinegar and lemon juice, stir often and break up any large
1 teaspoon freshly ground pepper chunks of berry with a wooden spoon, cook about
pinch of sea salt 10 minutes. Add balsamic vinegar, pepper, and a

generous pinch of salt, and stir to combine. Simmer an additional 5 minutes to thicken. Pour into a clean glass pint jar, cover and cool. Refrigerate and use within 3 weeks.

....................................................................

Ti p:

After the jam is made, you can puree it in a small blender, thinning out with a tablespoon of warm water, to use as a glaze for goat cheese truffles.

75

Orange-Fennel Mostarda

My introduction to this classic relish-like marmalade—Mostarda—came while I was exploring the small markets in Italy’s northern regions in search of something special to eat with our standard midday meal of bread and cheese. Mostarda is an Italian condiment that’s usually made of candied fruit and mustard-flavored syrup. Served with roasts at holiday dinners, it’s a vibrant and welcome alternative to cranberry sauce.

This recipe is for a small batch, but you might want to make use of winter’s fresh oranges while they are in season and make a large batch to store in jars for enjoyment all year long. And you don’t have to use only oranges. Use a combination of citrus fruits to create your own version and serve with a platter of hard aged cheeses and cured meats. Or eat it straight out of the jar. MAKES ABOUT 1 PINT

w hat y ou ne ed how to m ake it1 small fennel bulb, cut into small dice In a small saucepot, add fennel, mustard seeds, fennel

1 teaspoon whole mustard seeds seeds, sugar, vinegar, and water, then place on stove ½ teaspoon whole fennel seedsover medium heat.

¼ cup brown sugar Meanwhile, cut the two oranges into small dice with rind ¼ cup apple cider vinegar attached, removing any seeds. Add to the saucepot, 6 tablespoons water which should be at a rapid simmer by now.

2 oranges (or combo of citrus fruits Raise heat so mixture boils for about 4 to 5 minutes, such as tangerines, clementines, stirring occasiionally, then lower heat to medium. Simblood oranges) mer for another 10 minutes or until liquid is reduced to

pinch of salt the consistency of maple syrup (nearly all liquid will be

gone by then) and the mustard seeds have plumped and softened. Set aside and cool, then stir in a pinch of salt

At this point, the mostarda will still be chunky. If you want a more jam-like consistency, blend with a stick blender or in a mini blender. Refrigerate the mostarda in a small lidded jar.

If making a larger batch, store and label in glass jars, following proper canning procedures.
....................................................................

Ti p:

Homemade mostarda is great as a gift with a hunk of aged cheese, a small cutting board, and a cheese knife or an antique spoon.

76

Salsa Verde

It’s been said that to make an authentic and flavorful salsa verde, fresh herbs must be chopped by hand. So I did, painstaking pulling every leaf from its stem and chopping. This is not the pale green salsa found on tamales. I just take everything and whiz it into my food processor for a fresh herbaceous sauce to serve as a dip.

Jazz up eggs, serve as an accompaniment to grilled fish and roasted meats, or brighten up soup with a few spoonfuls added before serving. This has become a staple on our condiment table. MAKES 2 CUPS

w hat y ou ne ed how to m ake it2 garlic cloves, peeled Put the garlic, capers, gherkins, and herbs into a food

2 tablespoon capers processor. Add Dijon mustard and lemon juice, and 4 gherkins or small cornichons (or a pickle) pulse the mixture while slowly drizzling in olive oil

1 bunch flat-leaf parsley, leaves picked
until all is blended and it is the consistency of pesto. Balance the flavors with a bit of salt and freshly

6 sprigs fresh basil, leaves picked ground pepper. The fresh lemon juice prevents the
1 handful fresh mint, leaves pickedmixture from discoloring.
1 tablespoon Dijon mustard
Covered in a glass jar and refrigerated, the salsa
3 tablespoons fresh lemon juice will last a good week.
½ cup extra-virgin olive oil

A Taste of Ojai Wild Fennel Sea Salt or
your favorite sea salt and freshly
ground pepper to taste

78

Spicy Tomato Chili Jam

Tomato jam is like grown-up ketchup, and this bold fiery version is a cross between ketchup and sweet chili sauce. The warm, spicy flavor of ginger, gives this an Asian twist. The natural pectin in tomatoes provides a jammy consistency. As an essential condiment in our kitchen, it’s used often on eggs and toast, as a glaze on fish and fowl, and as a

spread with goat cheese to be served alongside a cheese board. MAKES 1 PINT

w hat y ou ne ed how to m ake it1 pound very ripe tomatoes, divided In a food processor, puree half of the tomatoes with

2 red chilies or a pinch of the chilies, Garlic-Ginger Paste, and tamari. In a red chili flakes medium pot on high heat, pour in tomato mixture
4 tablespoons Ginger-Garlic Paste along with brown sugar and red wine vinegar and (see recipe on page 88) or slowly bring to a boil, stirring occasionally. When it

reaches a boil, lower heat and simmer gently for 10 4 peeled garlic cloves and a 2-inch minutes.piece of ginger, peeled and roughly

chopped Dice and add in the remaining tomatoes and add 3 tablespoons tamari balsamic vinegar. Gently simmer for another 10 ½ cup brown sugar minutes, stirring every 3 minutes to release solids that settle on the bottom. Scrape the sides of the 1/3 cup red wine vinegar pot during cooking so mixture cooks evenly.

1 tablespoon balsamic vinegar

When it’s cooked down, pour the warm jam into a clean glass jar with lid and allow to cool to room temperature. Store in refrigerator for up to 2 weeks.

..................................................................

Ti p:

As with relishes, chutneys, and other jams, this can be stored without refrigerating if you are familiar with preserving and canning procedures.

81

Lavender Mascarpone Spread

During the month of June it’s all about lavender in Ojai. The fragrant, flowering shrub is in full bloom and casts a lovely bluish purple tint over the entire area. There’s even a Lavender Festival here in Ojai that takes place to honor this earthy plant. As a component in this ultra-creamy Italian cheese spread, lavender adds subtle aroma and

flavor. On desserts I often substitute this for whipped cream because of its luscious and creamy texture, add it to your cheese platter, or just savor it yourself in the morning atop an onion bagel, the Pear Tartine (page 22), or raisin toast.

w hat y ou ne ed how to m ake it¼ cup cream cheese, softened In a small bowl or food processor, blend all

¼ cup plain Greek yogurt ingredients.

8 ounces mascarpone Lavender’s aroma and flavor are instantly
2 teaspoons organic culinary lavender buds recognizable, which makes it a perfect unexpected
1 teaspoon of A Taste of Ojai Lavender culinary herb. Typically paired with dairy, such Sea Salt or your favorite sea salt as custard or ice cream, it isn’t just for desserts.

½ teaspoon freshly ground pepper
Fittingly, lavender can bring an incredible spring

feeling to a dish. Whisk it into vinaigrettes, toss it 1 teaspoon fresh lemon zest with roasted vegetables, or use when making risotto
4 tablespoons local honey or rice. You can also use lavender in a marinade for
1 tablespoon rosewater grilled lamb. Dried lavender is a frequent addition to

the herb blend Herbes de Provence which includes marjoram, rosemary, thyme, and fennel. Dried lavender can be used whole, but if you’re making something with a silky-smooth texture, you may want to briefly run it through a spice grinder. Just make sure your lavender is clearly labeled food grade and is chemical and pesticide-free.

..................................................................

Ti p:

Rosewater accents lavender’s floral note, adding a distinct Middle Eastern flavor. A little lemon zest gives it zip.

82

Root Vegetable Paté

You can roast any root vegetables to make this healthful indulgent vegan pâte with a Middle Eastern flavor. Serve with sliced warm bread or my aromatic Lavender Fig Crackers (see recipe on page 98). MAKES 2 CUPS

w hat y ou ne ed how to m ake it1 fennel bulb, roughly chopped Preheat oven to 400°F and line a baking sheet with

1 medium onion, sliced parchment.
2 cups of any combination of root In a bowl, toss the fennel, onion, and root vegetables vegetables: carrots, parsnips, with grainy mustard, 1 tablespoon of olive oil, cumin, sweet potatoes, celery root, coriander, salt, and pepper. Using your hands, toss all or turnips, peeled and sliced until the vegetables are evenly coated, then transfer

1 tablespoon grainy mustardthem to the baking sheet.

2 tablespoons extra-virgin olive oil
1 teaspoon ground toasted cumin
Roast the vegetables for about 30 minutes until fennel and onion have somewhat caramelized and the
1 teaspoon ground toasted coriander roots look shriveled and brown on the edges. Remove salt and freshly ground pepper to taste vegetables from oven and cool slightly.

1 teaspoon Pomegranate Glaze Place vegetables in a food processor, adding the (see recipe on page 87) pomegranate glaze or balsamic vinegar. Pulse a few or balsamic vinegar times to chop the vegetables, then add the remaining

tablespoon of olive oil, continuing to puree, until you have a creamy pâte. If you desire a creamier consistency, add a tablespoon or two of water.

Spoon the mixture into a pretty bowl or line a mold with plastic wrap and spoon in the pâte and chill for an hour. Unmold to a plate and serve with pickles, toasted bread, roasted walnuts, or your favorite accompaniment.

.................................................................

Ti p:

For a different twist, switch out the root veggies with 1 pound of seasonal wild mushrooms, remove stems, slice, and roast

with onion, fennel, and fresh thyme leaves for an earthy autumn spread.

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Pomegranate Glaze

Sweet-tart pomegranate molasses combined with citrus juice contribute to this ruby glaze, a welcome element in many dishes. The star ingredient, pomegranate concentrate, is available in the beverage section of Middle Eastern, Asian, and Latin markets, as well as select gourmet supermarkets. Drizzle it on vegetables or fatty meats like leg of lamb and rib-eye steaks, as it adds a tantalizingly tart component. MAKES ABOUT 1 CUP

what you need how to make it

1 /3 cup fresh juice from Strain fresh squeezed juice in a small saucepan, add 2 or 3 large oranges (or seasonal pomegranate concentrate, honey, balsamic vinegar blood orange or tangerines) and sea salt. Simmer over medium-low heat until

¼ cup pomegranate concentrate thick enough to coat the back of a spoon, about 10 6 tablespoons honey

minutes. Cool slightly before pouring into a lidded glass jar and store at room temperature.1 tablespoon balsamic vinegar
pinch of sea salt ..................................................................

Ti p:

This glaze is used in several of my recipes in this book, drizzled over my Figs stuffed with whipped gorgonzola, and has proven to work well with my roasted sweet potatoes with figs, goat cheese truffles, and in my roasted root vegetable pate.

87

Ginger Garlic Paste

Pungent ginger and garlic make a great marinade rub for beef, chicken and fish. Ginger acts as a tenderizer to make meats succulent, and I also often add this to broths and
soups as a flavor enhancer. You will find many other uses for this versatile staple. Keep in mind it has salt, so let your taste buds dictate how much to use when you’re seasoning your dish.

w hat y ou ne ed how to m ake it

½ cup fresh garlic cloves, peeled In a food processor, pulse all ingredients until a
½ cup fresh ginger, peeled paste forms. Refrigerate in a lidded glass jar and 1 teaspoon sea salt use in your weekly preparations.

3 tablespoons extra-virgin olive oil
For a hot version, toss a stemless green chile
into the food processor with the garlic and ginger. .............................................................

Ti p:

Spoon the mixture into ice cube trays,
freeze, and pop out as needed.

Use in Spicy Tomato Sauce with Zucchini Kofta (see recipe on page 48) and Spicy Tomato Chili Jam (see recipe on page 81).

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Sofrito

When I was a young cook in the kitchen my grandmother told me that the key to a good soup or sauce is the way that the onion is cooked—softly, gently, sweating in butter or olive oil. I have followed her advice ever since. The gently cooked onion is a foundation for flavor. It’s magic. Instead of chopping garlic and onions every time you cook, use a readymade version originating in Spain called sofrito. In France it’s known as mirepoix or in Italy it’s called soffritto. I want to share this basic recipe, because you’ll see it as an ingredient in other recipes—use it to start off soups or add flavor to rice or risotto. If you make one big batch, it will save you tons of time and effort while adding extraordinary flavor to ordinary recipes.

w hat y ou ne ed how to m ake it

1 head of garlic, peeled Place ingredients in a food processor and chop
2 large onions, peeled and sliced until coarse, pulsing the mixture but do not puree.
2 large carrots, peeled and cut Refrigerated in a lidded glass container, sofrito can into large pieces be stored for a week. But you can always freeze in
1 red chili (optional) ice-cube trays for future use.

............................................................. .........1 cup olive oil

Ti p:

When cooking with sofrito, start off by slowly sautéing in butter or olive oil on medium low heat, before adding other ingredients.

Add a burst of flavor when using sofrito in Cauliflower Fritti (see recipe on page 28) and Blistered Tomato Soup (see recipe on page 51).

89 90

Crackers & Breads91

small plates

w hat y ou ne ed

FOR THE DOUGH:
1 cup warm water
1 tablespoon active dry yeast
3 cups all-purpose flour
3 tablespoons extra-virgin olive oil, plus extra for baking
1 teaspoon fresh rosemary, chopped fine

2 teaspoons of A Taste of Ojai Fennel Sea Salt or your favorite salt

FOR THE TOPPING: 2 tablespoons extra-virgin olive oil, plus extra for brushing 2 medium onions, halved lengthwise and thinly sliced 2 cups fennel, sliced 1 teaspoon of A Taste of Ojai Wild Fennel Sea Salt or your favorite course salt 1 teaspoon freshly ground pepper 1 cup Balsamic-Black Pepper Jam (see page 75)
6 ounces goat cheese crumbled, optional

Focaccia with Fennel and Caramelized onions

Focaccia dough is my go-to for pizza and almost any flatbread recipe. Caramelizing mellows fennels indicative licorice flavor. MAKES 1 FOCCACIA

how to m ake it

In a large bowl, in 1 cup of warm water, sprinkle yeast over the water, and stir well. When small bubbles start to form on the surface after 5 minutes or so, add 1½ cups of flour and stir well. Cover and let rest in a warm spot for 10 minutes.

Add another 1 ½ cups of flour, olive oil, chopped rosemary, and salt, and stir until a big mass of dough forms. On a wellfloured work surface, turn out the dough and sprinkle it with 1 tablespoon of flour. Allow dough to rest and absorb flour for about 10 minutes.

Oil a clean bowl and set aside. Using a spatula or bench scraper, gently lift, fold, and press down the dough, then give it a quarter turn. Continue kneading and turning gently until the dough is smooth and elastic, about 12 turns, adding as little flour as possible. Place dough in the oiled bowl and turn it to coat, then cover with a tea towel and let rise for 1 hour.

WHILE THE DOUGH RISES, PREPARE THE TOPPING: In a large sauté pan on medium, heat 2 tablespoons of olive oil. Add sliced onions and fennel, liberally season with salt and pepper, and cook slowly until well browned and caramelized, 15 to 20 minutes. Remove from heat and set aside to cool.

Preheat oven to 450° F. Line a baking sheet with parchment paper and generously brush it with olive oil. Place dough on the oiled parchment and press it out with oiled hands into a 14 x 10-inch rectangle. It does not need to be perfectly shaped. Dimple the dough all over with your fingertips. Let it rest for 20 minutes.

Lightly drizzle it with more olive oil. Using an offset spatula or the back of a spoon, spread balsamic jam over the dough to within ½ inch of the edges. Cover jam with caramelized onions and fennel. Crumble goat cheese over the onions, if desired. Sprinkle with more salt and freshly ground pepper.

Bake dough until it is golden brown and cheese is bubbly and toasty, about 25 to 30 minutes. Cut into pieces and serve warm or at room temperature.

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Rustic Cheese Galletas

Impress your guests with these super-easy and delicious rustic homemade crackers. MAKES ABOUT 24 CRACKERS

w hat y ou ne ed how to m ake it½ stick unsalted butter, chilled and Preheat oven to 350°F. Rub the surface of a baking

cubed, plus extra for pan sheet with butter .
1 large egg, lightly beaten Crack egg into a small bowl and beat with a fork. 1 cup all-purpose flour, plus extra Set aside. for rolling

generous pinch each of sea salt and Sift the flour into a medium bowl and add salt and freshly ground pepper pepper. Mix the chilled butter into the flour. Using ½ cup parmesan or aged gouda your fingertips, rub in the butter until the mixture

cheese, grated
resembles breadcrumbs. Stir in the cheese and half of the egg into the mixture to form the dough. Using your hands, work it into a ball.

Sprinkle flour on a work surface and turn the ball of dough onto it. With your hands, slightly flatten the ball. Sprinkle flour on rolling pin and on top of the dough, then roll dough to about a ¼ inch thin rectangle.

Using a pizza cutter or knife, cut dough into long ½-inch-thin strips. Carefully lift them onto the baking sheet, leaving a little space between each strip. Brush remaining egg onto the galletas.

Bake in oven for 10 to 15 minutes until golden brown.

Remove from oven and allow to cool slightly. Using a long spatula, transfer the galletas to a wire rack to cool completely.

If any are left after tasting, store them in an airtight container at room temperature.

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Sea Salt and Olive Oil Crackers

These crackers came about while I was cooking for clients on location, far from a store. I had bought the cheese but forgot the crackers! I had to think on my feet and throw something together quickly. I came up with these flaky, rich-flavored crackers that are not complicated to make and also table-ready within an hour. SERVES 8-10

what you need how to make it

2 cups all-purpose flour, Preheat oven to 425°F and line 2 baking sheets plus more for rolling dough with parchment.
1 teaspoon baking soda In a large bowl stir together the flour, baking soda, 1 teaspoon of A Taste of Ojai and flavored sea salt. Culinary Sea Salts (Lavender,

Wild Fennel, or Pink Pepper) or Make a little well in the middle of the flour and pour your favorite sea salt,

in half the water with ¼ cup of olive oil. With a plus extra for sprinkling wooden spoon, mix the water into the dry ingredients 1 cup water together, adding a little more water as you go, until it ¼ cup extra-virgin olive oil, becomes a soft ball. Knead the dough on the counter

plus ¼ cup for brushing for a few minutes with a little extra flour to avoid
sticking until it becomes a smooth dough ball.

Place dough ball on a floured work surface, split the dough into two pieces and roll each piece until it’s ¼ inch thick. Place each on a parchment-lined baking sheet. Brush generously with olive oil, then sprinkle lightly with flavored sea salts.

Bake for 20 minutes then check the color—you want it crisp and golden brown. If it’s not, bake for 3 or 4 more minutes, but keep watch since it crisps up and browns quickly. Remove from oven and cool for 10 minutes. Slide these big crackers onto a serving tray or basket. Break into smaller rustic pieces and serve.

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Lavender Fig Crackers

These homemade treats are just as good if not better than the expensive variety you find in gourmet food stores. These take a bit of pre-planning and time but well worth the effort. In this recipe, you first make the dough and bake it in loaves, then slice the

loaves to make the crackers. Loaded with dried fruits and toasted nuts and seeds, they are delicious to snack on their own or with a spread or cheese plate. MAKES ABOUT 50 CRACKERS

w hat y ou ne ed how to m ake itOlive oil or cooking spray Preheat oven 350°F.

½ cup walnuts or pistachios Generously grease two 9-by-5-inch loaf pans with olive oil oror both, chopped

cooking spray. ¼ cup pepitas (pumpkin seeds)
1½ cups all-purpose flour
Place the nuts and pepitas on a baking sheet and toast in the ½ cup whole-wheat flour oven for 10 minutes. Set aside to cool.

2 teaspoons baking soda In a large bowl, combine the flours, baking soda, and sea 1½ teaspoons sea salt salt. Add reserved toasted nuts, dried figs, seeds and stir to

combine. In a separate bowl, stir together honey and yogurt ¼ cup light honey with the lavender and fennel and add to dry ingredients and stir
2 cups plain yogurt with a heavy wooden spoon until just combined.
1 cup dried figs (or dried apricots
or currants), chopped
Divide the batter between the two loaf pans, pressing down

lightly into the pan and bake about 35-40 minutes until golden ¼ cup sunflower seeds, shelled and the top springs back when lightly poked. Remove from the ¼ cup sesame seeds pans and leave to cool. Once fully cooled, wrap them well with 2 teaspoons dried lavender, foil and place them in the freezer until firm or frozen, which

finely chopped makes it easier to slice.

1 teaspoon ground fennel seed To toast: Preheat oven to 300°F. With a long serrated bread

knife, slice frozen loaves into thin ¼-inch slices and place them in a single layer on a baking sheet. Bake for 10 minutes on one side, flip them over, and then bake for another 10 minutes. If they feel soft, continue to toast at 5-minute intervals until they

are crisp, careful not to burn them.

Transfer to a wire rack and cool. Store in an airtight container until ready to serve.
.........................................................................

Ti p:

The crackers may soften after a few days from moisture in the air. To crisp them up, place them in a 250°F oven for 5 to 7 minutes, let them cool, and they will be perfect again.

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Index

B
baked sweet potato falafel, 26
balsamic black pepper jam, 75
blistered tomato soup, 51
bread

foccacia with fennel & caramelized onions, 92

C
caramelized fennel & orange salad, 39 cauliflower fritti, 28
charred tomato crostini, 35

Concetta’s bruschetta sundried tomato spread, 61

crackers
lavender fig crackers, 98
rustic cheese galletas, 95
sea salt and olive oil crackers, 96

F
farm fresh eggs
frittata toscana, 36
roasted vegetable crostata, 30 fennel

foccacia with fennel & caramelized onions, 92
onion fennel fritters, 32
orange-fennel mostarda, 76 feta
charred tomato crostini, 35

100
Concetta’s bruschetta sundried
tomato spread, 61

fig & olive tapenade, 63
kale pesto, 67
tomato rissoles, 45

figs
fig & olive tapenade, 63
gorgonzola stuffed figs, 40
lavender-fig crackers, 98
roasted sweet potatoes & figs, 43

focaccia with fennel & caramelized onions, 92 fried haloumi with spiced dates & pears, 46 frittata toscana, 36

G
garbanzo bean flour
baked sweet potato falafel, 26
kale polpettes, 24
zucchini koftas, 48
socca, 54
tomato rissoles, 45
ginger & garlic paste, 88
goat cheese

foccacia with fennel & caramelized onions, 92

goat cheese truffles, 52
roasted sweet potatoes with figs, 43 roasted vegetable crostata, 30

gorgonzola stuffed figs, 40
greek yogurt
labne, 71
lavender mascarpone spread, 82

J
jam
balsamic-black pepper jam, 75 orange fennel mostarda, 76 spicy tomato jam, 81

K
kale
kale pesto, 67
kale polpettes, 24

L
labne, 71
lavender

fig & olive tapenade, 63
lavender mascarpone spread, 82 lavender-fig crackers, 98

lemon
lemon tahini sauce , 26
preserved lemons, 73

O
olives
Concetta’s bruschetta sundried tomato spread, 61

fig & olive tapenade, 63
onion-fennel fritters, 32
orange

caramelized orange & fennel salad, 39 orange-fennel mostarda, 76
pomegranate glaze, 87

P
pears
fried haloumi with spiced dates

and pears, 46
pear tartine, 22
pomegranate glaze, 87
preserved lemons, 73

R
red pepper & walnut spread, 69 roasted sweet potatoes & figs, 43 roasted vegetable crostata, 30 roasted vegetable hummus, 64 root vegetable pâte, 84
root vegetables

roasted vegetable hummus, 64 root vegetable pate, 84
rustic cheese galletas, 95

S
salsa verde, 78
sea salt & olive oil crackers, 96
socca, 54
sofrito, 89
soup

blistered tomato soup, 51
Spanish gazpacho, 56
spicy tomato chili jam, 81

sweet potatoes
baked sweet potato falafel, 26
roasted vegetable hummus, 64
roasted sweet potato & figs, 43
root vegetable pate, 84
101

T
tahini sesame paste
lemon tahini sauce, 26

tomatoes
blistered tomato soup, 51
charred tomato crostini, 35

Concetta’s Bruschetta sundried tomato spread, 61

roasted vegetable crostata, 30 Spanish gazpacho, 56
spicy tomato chili jam, 81
tomato rissoles, 45

zucchini koftas with spicy tomato sauce, 48

W
walnuts
caramelized orange & fennel salad, 39 gorgonzola stuffed figs, 40
lavender-fig crackers, 98
red pepper & walnut spread, 69

Z
zucchini kofta with spiced tomato sauce, 48
102
102
a taste of ojai

Index

About the Author

Robin Goldstein is a California chef who works her culinary magic combining unique flavor and spices with local seasonal products, to create an unforgettable culinary experience for the palate and on the plate, in private homes and public venues. Known as “Private Chef Robin” to celebrity and private clients alike, Robin has made a career of providing an intimate, home-cooked experience that is anything but traditional home-cooked food. Robin uses classic techniques she honed at the Culinary Institute of America in New York. Through travel

and work abroad for many years, she has developed what might be called a Mediterranean cooking style, with an emphasis on Middle Eastern flavors. She also works closely with private clients teaching them how to select ingredients, cook intelligently and live better with healthful options, without sacrificing flavor. Teaching locally at the Lavender Inn in Ojai, CA, Robin develops and fully infuses lavender into recipes that have been featured during the Ojai Lavender Festival for several years. This success has led to recent development of a new product line “A Taste of Ojai Culinary Sea Salts” that infuses lavender, wild fennel and pink peppercorns into three distinct and flavorful seasoning blends. Robin was born and raised in the Washington DC area where she ate her way through the city’s most prominent restaurants at a very young age. Her early exposure to fine dining at her grandparents’ restaurant and later, her father’s restaurant, along with her food-loving family sparked her lifelong passion and love of cooking. Robin lives in an oak shaded neighborhood in the Ojai Valley, surrounded by nature and the scenic beauty of the local mountains that Ojai is famed for. This first book in a series “A Taste of Ojai – A Collection of Small Plates” shares some of her secrets of creating healthy and delicious fresh fare for her private events, with a dash of Ojai thrown in.

105

Contributors

Photogra pher : Karen Nedivi

Karen Nedivi is an Ojai based artist, mother, & aspiring homesteader. She is founder of Hand Eye Pictures, offering services in all things videography and photography. This project combined her passion for photography, food, and collaboration. She lives in Matilija Canyon with her husband, Vaughn, two kids, chickens, puppy and bugs, all of whom challenge and inspire her everyday.

To see more of her work, visit: handeyepictures.com

Publication Design : Tracy Smith

Publication designer and longtime Ojai area resident, Tracy Smith combines all the things she loves right here in the Ojai Valley. “I was thrilled

when Robin tapped me to design her new cookbook.

She is an inspiring and creative chef and as it turns

out, a great photo-food stylist as well! We all had a lot

of fun putting this project together and it shows.”

To see more of her work, visit: tracysmithstudio.com 107

Acknowledgement

Above all, I want to thank all my private clients who have inspired me to cook and create these recipes through the years.

I would like to thank Tracy Smith, my designer and art director, for the hours upon hours she has poured into the book, and Karen Nedivi my photographer as well, both for their invaluable time and energy helping through the process of creating my first cookbook. Thanks to Heidi Dvorak, for editing my recipes. All my friends and family for their support and well wishes and encouragement and my kids...who helped eat all the food testing. Hudson-Grace in Montecito, generously allowing me to use some of their table wares for my photo shoots. Karen Scott/Bernscott Pottery, Eilam Byle and Scott Chatenever for their handmade wares. Julie Grist for her help with words and Kristina Kulik for her advice and opinion.

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