SUSANfeniger

This week at the Hollywood Bowl, a single, eclectic evening produces both Grammy-winning songstress Anita Baker and Grammy-winning jazz bassist/singer Esperanza Spalding. The recipes we present to accompany these great talents are from yet another incredible, inspirational lady, Susan Feniger. Her enthusiastic globe-trotting spirit results in a constant celebration of the world’s exotic cuisines at STREET.

“Growing up, I helped my mom in the kitchen, and the tunes from Barbara Streisand, Tony Bennett and Connie Francis provided background music. It became a natural weekend activity, and as I’ve grown up, so has the music I surround myself with while I cook. For creativity, I draw on the inspiration from my childhood memories and the music surrounding me while I’m cooking.”
—Susan Feniger

For more information visit:
eatatstreet.com

PRESENTS THIS WEEK'S RECIPES:
ARTICHOKES WITH LEMON ZA’ATAR DIPPING SAUCE
BURMESE GIN THOKE MELON SALAD
PB&J COOKIES

INGREDIENTS

• 3 large artichokes, cleaned
• Cold water as needed
• 1 lemon, quartered
• 2 tablespoons kosher salt, or as desired
• 3 tablespoons extra virgin olive oil
• 1-1/4 cups lemon za’atar dipping sauce (Recipe Follows)

PROCEDURE

1. To clean the artichokes, first cut off the bottom portion of the stem, leaving only 1 inch of the stem at the bottom. Using a sharp knife (sometimes serrated knives work best for this task), cut off the top “tip” of the artichoke, approximately 2 inches down, straight across the top. Using scissors, clip off the sharp spike of the remaining leaves. Repeat until all of the artichokes are cleaned. Place the artichokes in a large pot with enough water to come three quarters of the way up the artichokes.
2. Squeeze the lemon quarters into the water and then throw the remaining shell of the lemon in as well. Add the salt and olive oil into the water.
3. Cook on high heat, covered, until water comes to a boil (approximately 15 minutes), then reduce the heat and simmer 30 minutes longer. To test: a gentle tug should pull off the lower leaves easily but there should still be resistance and the whole thing should pull out in one piece, not fall apart.
4. Turn off the heat. Remove each artichoke and place upside down on a plate to drain and let them cool to room temperature (approximately 15 to 20 minutes).Discard the cooking liquid and all its ingredients. Once cool, cut each artichoke in half.
5. With a spoon, gently scoop out and discard the fuzzy inner “choke” and the pointy purple leaves that line the inside. Cut each half in half again, creating small portions that are more easily shared. Place on a platter and serve with the lemon za’atar dipping sauce.

LEMON ZA’ATAR DIPPING SAUCE
Makes 1-1/4 Cups

INGREDIENTS

• 1 cup mayonnaise
• Juice of 1 lemon (approximately 1/4 cup)
• 1/2 teaspoon cayenne pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon sumac
• 1 teaspoon kosher salt
• 1/4 cup sesame seed, toasted
• 3 tablespoons dried thyme

PROCEDURE

1. In a small mixing bowl, place all of the ingredients.
2. Stir well with a rubber spatula or spoon to combine.

INGREDIENTS

• 1/2 small seedless watermelon (2-1/2 pounds)
• 1/2 ripe cantaloupe melon (1-1/2 pounds)
• 1/4 ripe honeydew melon (1 pound)
• 2 (3-inch) pieces young ginger peeled and minced (1/3 cup); or 2 (3-inch) pieces of regular fresh ginger, peeled and minced (1/3 cup)
• 1/4 cup sesame seeds, toasted
• 1/4 cup lime juice (from 3-4 limes)
• 1/4 cup low sodium soy sauce
• 1/2 cup extra virgin olive oil
• 2 tablespoons plus 1 teaspoon sugar
• 1-3/4 teaspoons kosher salt
• 1 cup dried green lentils
• 2 cups wide-flake unsweetened coconut
• 1-1/4 cups raw blanched peanuts
• 4 fresh kaffir lime leaves, chopped

PROCEDURE

1. Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh in to 1/2-inch dice. Put all of the diced melon in a large mixing bowl.
2. In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4 cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.
3. Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy. Drain, rinse with cold water to chill, and then stir into the melon mixture.
4. Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon salt in a large sauté pan. Toast the peanut mixture over medium-low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes. Remove from the heat and set aside to cool.
5. Just before serving, add the peanut mixture to the melon mixture and stir gently to combine. Serve in a large bowl, preferably at room temperature.

INGREDIENTS

• 4 ounces unsalted butter, soft
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 2/3 cup jelly
• Granulated sugar for rolling

PROCEDURE

1. Set the oven at 350°F. Place parchment paper on one sheet pan. Set aside.
2. In the mixer bowl with paddle attachment, cream together the butter, sugar and brown sugar until fluffy.
3. Add the peanut butter and beat until smooth.
4. Add the egg and vanilla and beat until well combined.
5. In another bowl, mix together the flour, salt and baking soda.
6. On low speed add the flour mix into the peanut butter mix just until flour disappears, then immediately turn off the mixer (do not over-mix).
7. Roll dough into 1 tablespoon balls and then roll in a bowl of granulated sugar.
8. Place the dough balls on the parchment covered sheet pan and flatten so they make 2-inch circles.
9. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jelly.
10. Bake approximately 12-15 minutes. The edges should just begin to darken.
11. Remove from oven and cool at room temperature. When cool, place in a sealed container and store at room temperature.

SMOOTH SUMMER JAZZ
Sunday, August 26, 2012, 6:00pm
The Bowl presents our summer mini-festival of the finest smooth jazz artists including Men of Soul starring Jeffrey Osborne, Peabo Bryson and Freddie Jackson; White Hot Summer Groove featuring Peter White and Euge Groove and Mindi Abair.
[for tickets]