The season of sunset dinners is finally here! So, let’s get cooking! Chef Grégory Cohen shares with us four simple and delicious recipes. On the menu: three timeless classics and a new dish to enjoy to your heart’s delight. without moderation.
Summer evenings are in full swing, and for the occasion, we’ve called upon Parisian chef Grégory Cohen, also known as the king of aperitifs and recently the executive chef of Hollywood Savoy in Paris. Here are four simple and foolproof Mediterranean-flavored recipes, perfect for delighting your guests all summer long! But first, let’s heed Chef Cohen’s advice: “I’m going to share my secret with you: sharing! Sharing food is about sharing more than just ingredients; it’s about sharing a part of yourself. This is the secret to happiness, among friends or family, in our everyday lives. It’s what brings us all together!” Bessaha, and grab your aprons !
The saturday trilogy
The dinnertime aperitif is all about reliable favorites: classics, with no frills or fuss, that we know inside out. That’s why Grégory Cohen offers a trio of hummus, tahini, and baba ganoush. Three iconic dishes from Levantine cuisine that we know well, but often struggle to recreate in the kitchen. Yet, it’s a simple recipe. It all comes down to the right proportions! Memorize these, because this is foolproof.
Read also : EASY APPETIZER: 5 NUTRITIOUS (AND DELICIOUS) RECIPES
1/ The tahini
In a bowl:
- 2 tablespoons of sesame cream, also known as tahini.
- 1 clove of garlic, mashed.
- 1 tablespoon of lemon juice.
- A pinch of zaatar and sumac.
Mix everything with warm water until you get a thick yet liquid texture. Set aside.
2/ The hummus
In a bowl:
- 1 can (250g) of chickpeas.
- 1 clove of garlic.
- 1 teaspoon of cumin.
- 1/2 teaspoon of zaatar and sumac.
- A little warm water.
Mix everything, then add the tahini and olive oil until you achieve a creamy consistency. Season with salt and pepper, and you’re good to go.
3/ The baba ganoush
In a bowl :
- The flesh of 3 grilled eggplants.
- 1/2 clove of garlic.
- 2 tablespoons of olive oil.
- 2 tablespoons of tahini.
- 1 teaspoon of cumin.
- 1/2 teaspoon of zaatar and sumac.
Mix everything, and you’re ready to impress everyone.
Sweet-savory mediterranean delight
4/ fig and feta tarte tatin
And here’s the ultra-original piece to accompany your Levantine trilogy. As beautiful to look at as it is delicious to eat, it draws inspiration from the best of the Mediterranean and dares to combine sweet and savory. Yum and more yum!
Ingredients:
- 1 shortcrust pastry.
- 1 kilo of figs.
- 3 yellow onions.
- 30g olive oil.
- 15g balsamic vinegar.
- 20g butter.
- 25g sugar.
- 1 tablespoon of honey.
- 1 sprig of rosemary.
- 1 block of feta.
- 3 sprigs of lemon thyme.
- A pinch of Espelette pepper.
- A few arugula leaves.
Instructions:
- Thinly slice the onions.
- Heat the olive oil, butter, and rosemary in a sauté pan, then sweat the onions for 5 minutes.
- Remove the rosemary.
- Add the balsamic vinegar and honey. Season with salt and pepper.
- Let the onions caramelize for another 5 minutes, gently turning them.
- Add a glass of water and let simmer, covered, for 25 minutes.
- Preheat the oven to 180°C (350°F).
- Cut the tops off the figs and make a cross incision.
- Butter a tart pan, sprinkle the bottom with sugar. Place the figs with the rounded side facing up.
- Spread the onion compote over the figs.
- Unroll the shortcrust pastry over the top, folding the excess pastry over the edges to hold the figs in place.
- Bake for about 25 minutes until the pastry is golden.
- Turn the tart upside down using a plate (like a Spanish tortilla).
- Crumble the feta into a bowl, mix with thyme, 1 tablespoon of olive oil, and Espelette pepper.
- Sprinkle over the tart, add the arugula leaves, and enjoy!
Well, now all that’s left to do is put on your apron and get cooking with these four simple recipes that are sure to impress.
