After a wonderful dinner in Oleana, I think I totally fall into Turkish/middle-east cuisine, they have an amazing way to work on herbs and seems they use hundreds of varieties, For me, one of the most enjoyable things in cooking is to discover the 'lover' relationships between different ingredients. How I can't love them!
I have been reading Oleana and Sofra's menu and thinking about how to make them by myself.
The very first thing is I want to copy the dishes I had and make them over in my way. Because that was an chef tasting menu, not all of them are on the menu. I asked the waitress about the ingredients of each dish, for the part I can't remember, I just figure it out in my way
The first one is about grilled 'zebra zuchini' ( does it really exist?)with spicy cilantro sauce with crumbed almond.
I found the cuttie patty-pan squash in store, aha, they are good candidates too!
The spicy cilantro sauce, I used cilantro, mint, a little bit parsley and basil, I pan-roasted garlic and jalapeño and blended all of them together. it's like a kind of pesto without nuts and cheese.I don't have almond, use pinenuts instead.
I marinade the sliced squash in the hot sauce and pan-grilled them .
It's very close to the Oleana's, except I used little jalopano, also I will cut the squash thick next time, which I believe will taste more meaty
I am going to do this series for a while, so ..Good start, cheers!
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