Have you ever gone to a Lebanese restaurant for dinner and they bring you the great pita bread and olive oil to munch on? But that olive oil also has something extra in it? When at Lebanese Taverna a couple weeks ago I finally asked what that stuff is. That magical ingredient is Za’atar. The waiter told me it’s easy to find at specialty grocery stores. So I stopped by Rodman’s in DC and found a huge (of course) bag of it. I am in heaven. I have put it in olive oil like in restaurants, sprinkled it in and on top of hummus and also used it as ‘just’ a spice on meats and salads. Can we say addiction?
I was at a horse race yesterday that required tailgating which means bringing/cooking great food. I wanted to make something creative, so during the week starting thinking about some new dish I could make. Out of nowhere I thought of combining these ingredients:
I opted to blanch the cauliflower then toast the caraway seeds. Next step was making a mouth-watering aroma spread around my apartment by sauteing the shallots and garlic. After that I added the caraway seeds and the prosciutto that I’d cut into 1/2″ pieces to the pan. Sauteed everything for a few minutes then added the cauliflower and some S&P.
End result, hmmm, not what I was hoping for or expecting. It wasn’t bad, but absolutely nothing to write home about. After tasting and tasting it more, I kept trying to figure out what I was truly hoping for.
I still took it to the tailgate and nobody complained about it, but did not rave about it. And there was more than enough left. There was a large amount of other better stuff to eat (that I also leaned towards).
I was hoping it would taste better today. Not so much. I’m just picking the prosciutto out and enjoying that. If anybody has suggestions, would love them. But, I think this was just a good attempt and trial and error.