A Grand Turkish Meal

Happy Fourth of July! Wishing you all a safe celebration.

I have a few days until I begin culinary school. I’m super excited to start this new journey. From next week, I’ll be highlighting my weekly posts on dishes I’ll be making in my classes. If time permits, I’ll post additional blogs about new restaurants I’ve dined at or exciting dishes I’ve made.

This week, I’d like to share about Turkish cuisine- one of my top five faves. I’m so happy to say that Istanbul Hawai’i has finally opened their restaurant! I remember ordering a lamb-beef doner from their food trucks at Night Market years ago. I would always get excited whenever I saw their food truck. This is a long time coming and I’m so ecstatic to have finally dined at their restaurant.

My friend and I were so excited. The restaurant was packed! We had a late reservation. There were reservations all through the evening. It was busy the entire time we were there. Even near closing, the place was filled. I was so happy to see how busy it was. It shows that the food is spectacular and that business is a success.

The menu was pretty overwhelming. A lot of dishes were very foreign to both my friend and I. I’ve been to Turkey twice; had authentic Turkish food there. I’ve also had Turkish food in Japan as well. My experiences eating Turkish food in its native country to Japan, and at home, have all been very different.

We used our helpful friend, Yelp, for suggestions on what to order. We honestly didn’t have a clue on where to start. We also took my friend’s friend’s suggestions and ordered what she thought was really delicious. Great recommendations! We shared the meze platter, which seemed like a popular dish. The meze platter (top right image) contained the following: fresh pita bread to accompany the three hearty dips: hummus, muhammara, and babaganush. I liked all three dips equally. They were fantastic! I’ve only had hummus before. The muhammara was made with roasted red peppers (not spicy). I’ve heard of babaganush before, but never had it. I didn’t know it was made with eggplant. It was delicious! The other dishes on the platter were: su borek, spanakopita, and peynir and karpuz. The su borek and spanakopita were pies, very similar to each other, but tasted completely different. The peynir and karpuz dish was very interesting. It was watermelon with feta cheese and Turkish olives, drizzled with balsamic vinegar. Not my favorite on the platter because I’m not a huge fan of watermelon, but it was very fascinating to try. The balsamic vinegar made it easier to eat. We ordered the iskender doner dish (bottom right corner image), which was lamb/beef combo with rice pilaf, and a refreshing toss salad, with my fave, tzatziki sauce- whoo hoo! We had to order more pita bread at this point to eat with the tzatziki sauce. So, so good! We chowed down our delicious dishes with some very refreshing drinks: a caffeine-free organic hibiscus lychee iced tea (bottom left image) and a saffron lilikoi sorbet with prosecco. My friend ordered the latter and welcomed me to try it. I am getting that drink next time! Last, but not least, dessert. We saw a lot of images on Yelp of the hatay kunefe dish (top left image). From the looks of it, you wouldn’t think it’s a dessert. It looks like crispy noodles. It’s actually shredded phillo, which is a like a flaky pastry. Underneath the phillo, is glorious cheese, mixed with a honey syrup. Oh, goodness gracious! The shredded phillo is topped with crumbled Turkish pistachio and kaytay, which is a kind of thick whipped cream. Hatay kunefe is a small dish, but don’t let that fool you. It is super filling and rich!

What a meal! Everything was beyond fabulous! I can’t wait to dine there again to try more dishes. I love lamb! Istanbul Hawai’i is the perfect place to go, as there are a lot of lamb dishes on the menu, for both lunch and dinner.

To the land of the free… Happy Independence Day!

Stay safe!

FS x

Hard core balsamic vinegar!

Boy, oh boy! Balsamic vinegar is where it’s at! It’s potent, but oh-so-good, and healthy for ya. Did you know it’s made from grapes?! I had no idea! Where was I? Haha! Makes me think of wine.

I was inspired by our Easter luncheon to make a dish with balsamic vinegar. I also learned how healthy it is for you. Time to use this ingredient much more often.

delarosa-1482718258-Organic-Balsamic-Vinegar-health-facts--Italian-Aged-Modena

I made a honey-balsamic chicken dish, courtesy of AllRecipes.

It was a very simple dish. I, of course, added onions and garlic to my dish. My must-haves!

IMG_2559

IMG_2561

I baked the chicken for an hour and 10 minutes at 375 degrees. It was really good! Best to marinate the night before- not required, though.

I also made a spinach, quinoa, and strawberry salad with homemade oil and vinegar dressing. Oh, to-die-for!

IMG_2558

Ingredients for the dressing. I measured 1/3 c oil and vinegar and 2 tsp. sugar. The garlic powder and pepper are bonuses! Hehe!

IMG_2560

Beautiful salad; beautiful colors. You can cook the quinoa in a rice cooker or on the stove. I cooked it in the rice cooker- one cup of quinoa and measured two cups of water, as instructed, but the quinoa came out a bit mushy. Next time, I’ll put 1.5 cups of water instead. Can’t always trust the instructions. That’s why I always cook by taste, rather than following a recipe to-the-tee. I use recipes as a guide.

Happy Friday and upcoming weekend! Relax and unwind…

 

Orzo bake!!!!

A couple weekends ago, I made a random dish with orzo pasta. I’ve never had orzo before and was curious to make this Greek Chicken Orzo Casserole dish by Betty Crocker. However, I, of course, changed the recipe, a tad bit. Ok, maybe by a lot! It turned out really delicious! I couldn’t stop eating it!!!!

IMG_0601

BAM! Another success!

I altered the recipe:

  • 1 package (16 oz) uncooked orzo pasta
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1 bag (5 oz) baby spinach
  • 8 oz feta cheese, crumbled- I used two 8 oz feta cheese containers
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)- I used Swanson’s reduced sodium chicken broth
  • 1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders) I used ground chicken and turkey
  • 1 teaspoon Greek seasoning I used authentic balsamic vinegar from ITALY!!! That was some thick vinegar!
  • 1 teaspoon finely grated lemon peel- I zested the lemon
  • 2 tablespoons sliced green onions

IMG_0592

I need to find this the next time I am in Italy!

Happy new week!

FS