A Menu for Red Tower

[vox8]

Usually I am dinking around with the menu right up until the week before the feast - but I have been so paranoid about this feast, and trying to find the time to do the planning working around the Eman's schedule, that I appear to be substantially ahead of myself. I think I might have nailed down a menu and it's recipes.

I present it here, hoping

Comments

[madrun]

Why chicken breasts only in mutajjana?

I can't wait to see your redaction of the tutmash! I read that one over and over but got pulled in a different direction. Fun!

Have you made the helva?

[vox8]

Mutajjana of Chicken Breasts by Ibn al-Mahdi - Kitab al-Tibikh

Slice chicken breasts, chop them into small pieces, and fry them in olive oil. When they are almost done, add to the pot black pepper, fresh cilantro and drizzle it with vinegar and murri. Sprinkle the dish with ground almonds as well, God willing.

Didn't seem to call for anything else. ;) In my testing I skipped the almonds - I might try it again just for family dinner and put the almonds on and see if it brings anything. That would be an easy way to sneak almonds into the feast after reserving a portion for Alec.

Hmm, I would like to see the recipe that you have for tutmash - because there isn't much to what I have been looking at. Think you can dig it out?

And yes, I did a test batch of the helva - it was strange but tasty. Were there any specific questions regarding that?

[madrun]

Are you planning on only using chicken breasts for the feast, or chopping up whole birds? Cost is always such a factor, dammit.

I never tested the recipe... it was on one of my original menus but got culled for something else.

What consistency did you helva turn out? A solid? A liquid? A pudding texture?

[vox8]

Yep, gonna use boneless, skinless breasts. I have a month to look for a sale - if I have to buy split breasts and take the bones/skin of myself - so be it. I frequently see split breasts on sale for .99 per pound - actually I just checked the Kroger flyer and they are on sale this week. I might go ahead and get them. I need 3 lbs per table, how many pounds do you think I need to add for bone/skin weight

[maysun67]

Are you serving the Tutmaj hot or cold? The sauce sounds exactly like one for a greek cucumber salad that is served cold. Wondering how it would be to substitute chilled pasta for the cucumbers?

Your helva sounds about the right consistency -- I've often heard it described as being like the inside of a butterfinger candy bar both in texture and taste .....

[vox8]

We tried the Tutmaj both hot and then cold - it doesn't really do well cold, it gets kinda clumpy. But that might be because it was cooked hot and then allowed to cool together. Possibly adding cold noodles to cold sauce would have a different effect. It is very similar to Taziki - the urge to add cucumbers is overwhelming!

The one helva I bought from the ME grocery to try couldn't have been further from what I ended up making if I tried. ;) The stuff I made has pretty much no crunch at all, except for the nuts.

Apparently there are a couple of different kinds of helva - some more common than others. I feel fairly confident it is how it is supposed to be - there were actually measurements in with the ingredients in the original recipe. It falls into the "Strange but tasty" camp.

[redcaitlin]

I think yo have plenty going on here and a nice range of flavors...

As to Helva, I, too, think yours sounds right. I have had various people's versions so I think yours fits the trend. I have it also be very similar in texture to marzipan that is cooked (some of the modern recipes).

Wish I could come help in the kitchen!

Caitlin

[vox8]

You would be more than welcome - but I know that life is crazy for you. Should be interesting. Range of flavors is what I am going for. Sweet, sour, savory, salty, hot, cold, room temp, crunchy, squishy - balancing flavors, colors, temps and textures. It can be a headache.

I redacted this awesome rice dish that was pretty much Rice a Roni - but I really don't need 2 rice dishes and the other one is even more awesome.

Sometimes the stuff that doesn't make the cut makes me sad.

[redcaitlin]

Yes,very true... when I am building a list of possibilities for a feast, the cuts can be quite tasty but too difficult to produce, etc... but I keep a file so I can later try them say at Pennsic or whatever...

As for my crazy life, well, hopefully it will be slowing down soon...

Have fun!