TABLE TALES. Richard Alther

charger was Princess Di’s favorite, mine too, and it’s no longer replaceable.”

      Hank went to AA, still does, and has moved on to the very socially-acceptable array of seltzers at our bar.

       MENU 2

       TURKEY (OR PORK) TENDERLOINS

       Appetizers

       Hummus Trio with Pita Chips

       Turkish Carrot Spread on Endive or Fillo Shells

       First Course

       Onion Pies with Walnuts and Roquefort

       Main Course

       Turkey (or Pork) Tenderloins (with Dijon/Orange Sauce)

       Spinach Squares (with Shallots and Swiss Cheese)

       Dessert

       Caramel Pecan Chocolate Sheet Cake

       PLANNING CHART

Hummus Trio	several days ahead
Turkish Carrot Spread	2-3 days ahead; or frozen weeks ahead
Pita Chips	days ahead (see Chapter 1)
Onion Pie	weeks ahead frozen
Turkey (or Pork)	1 day ahead
Dijon/Orange Sauce	1 day ahead
Spinach Squares	1-2 days ahead
Dessert	the day ahead; or frozen weeks ahead

      Hummus Trio

      Hummus Trio

      3 15oz. cans good quality (organic) garbanzo beans

      Sriracha Hot Chili Sauce (Asian section of most grocery stores)

      4-8 garlic cloves

      handful of flat-leafed (Italian) parsley

      handful of fresh basil leaves

      2-inch section of pealed ginger – diced

      salt to taste

      olive oil

       TIME SAVER

      All versions of these hummus can be made several days ahead and refrigerated in air-tight containers.

      All hummus varieties are made from garbanzo beans (chick peas) and various flavors, spices and olive oils. Most include tahini as well. I have chosen to keep this hummus more on the lighter side by using no tahini and a limited amount of oil. These three varieties are of different color and flavor and attractive when served together.

      Variety #1

       In a food processor blend one can garbanzo beans (most of juices strained off and reserved, parsley, basil and 3+ garlic cloves. The mixture will be somewhat dry. While blending, slowly pour in enough of the reserved juices to create a paste and keep blending until very smooth. Add 3 to 4 tablespoons olive oil to create a richer hummus. Finally add salt to taste.

      Variety #2

       Follow same procedure substituting hot sauce for the parsley, basil and garlic.

      Variety #3

       Follow same procedure substituting ginger for the parsley and basil (include the 3-4 cloves of garlic).

      We like to serve the three versions of hummus in three small dishes arranged on a platter with pita chips (see Chapter One).

       AFTER THOUGHTS

      Create your own flavors instead of the ones here. Suggestions: artichokes (canned); curry paste; green or black olives; basil & garlic; be creative.

      Turkish Carrot Spread

      Turkish Carrot Spread

      8-10 large carrots, peeled and grated

      4-6 garlic cloves

      olive oil 3-4 tablespoons

      2 cups plain yogurt – preferably Greek* or Greek style

      salt to taste

       TIME SAVER

      This “spread” can now be stored in a covered container in the refrigerator for several days before use. Before using, stir with a spoon to settle any liquids which may have risen to the top.

      Serve the spread as a spoonful in an endive leaf, or in fillo pastry shells.

      A good friend in Istanbul created this recipe which can be presented in many ways. The Turks enjoy this “spread” served warm in a bowl, with plenty of flat bread to serve as a dipping device. My recipe is the same except I usually present the carrot spread, cooled, in individual servings like small mounds on endive leaves, or individual fillo pastry shells (found in the freezer section of many grocery stores).

       Sauté the grated carrots in olive oil over medium heat until soft; about 6-8 minutes. In the sauté pan mash the carrots with a potato masher until the mixture is a consistent, but still coarse, texture. Off heat add the yogurt and blend well. Using a garlic press, mash the raw garlic into the carrot mixture and blend. Add salt to taste. The actual amount of raw, mashed garlic is also up to your own taste.

       AFTER THOUGHTS

      I often make a double batch of this spread and freeze half in an airtight, covered container. The mixture will last in the freezer for weeks. (I must admit that I have found a frozen batch months later that tasted perfectly fine).

      *Greek yogurt, or Greek style yogurt, is much richer and thicker than regular plain yogurt (either full fat or fat free). Any style yogurt will work acceptably, however the non-fat variety will be thinner and less rich.

      Onion Pies with Walnuts and Roquefort Cheese

       (FOR 8)

      5 large white or yellow onions (thinly sliced with a food processor)

      4 tablespoons olive oil

      ½ cup water

      1 cup walnut pieces, chopped

      8 ounces Roquefort cheese, crumbled (other good quality blue cheeses also work well)

      Salt (maybe)

      4 puff pastry sheets, frozen

      Egg Beaters or 1-2 eggs beaten

      non-stick cooking oil spray

      24 scallion “leaves” – white sections