SERVING & PRESENTATION
For instance, if you serve bread with your meal, get a robust Lithuanian bread
from your local Polish deli. Or else go to your favorite bakery and buy a
baguette, or a nice semolina bread. Just before serving , (your oven is probably
still hot,) slice your bread (but only 85% of the way or so,) and toast for 5
minutes.
If you are serving some kind of middle eastern dipping dish, like a hummus or
baba ganouch, make sure to sprinkle some freshly chopped dill, a little powdered
cayenne pepper and a generous portion of Extra Virgin Olive Oil over each plate.
The pita bread is most important for these dishes. Israelis call them wipers,
because these are dishes that make you want to wipe your plate, in order to get all the little
morsels that cling to it, so a nice somewhat fluffy pita bread is much
superior to the packaged stuff. It is not that difficult to find. (In
Manhattan, look for Pita Express, in Queens check out Main Street around Jewel
Avenue looking for Kosher bakeries (make sure they're Sephardic,) and in
Brooklyn cruise down Atlantic Avenue west of Flatbush and look for a nice Arab
grocery.
For a Romanian eggplant salad, make sure you garnish it with some tomato slices;
not only are the tomatoes a pretty red color, their juices also add a lot to the
way your dish tastes.
For any salad or dip that calls for olive oil, make sure it is extra virgin (EVOO)
- read the description and make sure it is first cold press. In addition to
being very tasty, EVOO
is also very healthy for you being very rich in
monounsaturated fats. In the last 10 years or so EVOO
has even become a
collectible which we find kind of funny, but it illustrates the fact that there
is a multitude of available brands and flavors. A good EVOO
is so tasty that you
just want to dip your bread in it and eat it - as a matter of fact, when serving
there is nothing wrong with placing little sauce bowls with EVOO
on your table.
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