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Recipes for an Inauguration
Several Smith foodies have been tapped for menu duty for events during the upcoming Inauguration of President Carol T. Christ.
Cookbook author and Amherst resident Charlotte Snyder Turgeon ’34 has helped dining services plan Friday tea in the houses. French Chef Julia McWilliams Child ’34 has consulted on the menu for the inaugural dinner, which will be held on Friday evening, October 18, for President Christ’s family, friends and special guests.
And for the box lunch following the installation ceremony on Saturday, October 19, the inaugural planning committee sought the advice of food consultant and former San Francisco restaurateur Joyce Esersky Goldstein ’56, author of Back to Square One: Old-World Food in a New-World Kitchen and The Mediterranean Kitchen. Square One was the name of the restaurant that Goldstein operated in San Francisco for a number of years.
To provide a taste of what’s to come during inauguration weekend, we offer here the recipes for charmoula mayonnaise, which Goldstein suggests as the dressing for the box-lunch chicken salad, and the lentil salad that will also be on the lunch menu on October 19.
Middle Eastern Lentil Salad
1 cup green or brown lentils
3/4 cup (or as needed) olive oil
1 cup diced onions
1 teaspoon minced garlic
Salt and freshly ground pepper
2 teaspoons ground cumin
2 tablespoons lemon juice
1/4 cut chopped fresh mint and/or
1/2 cup crumbled feta cheese
Rinse the lentils; place in a saucepan, and cover with fresh water. Gently simmer, covered, over low heat until al dente (brown lentils cook in 10 to 12 minutes and green in about 20 minutes). Drain, if necessary; transfer to a mixing bowl, and toss immediately with some of the olive oil.
Heat 3 tablespoons olive oil in a sauté pan or skillet over medium heat. Add the onion and cook until tender. Add the garlic and cumin and cook a minute or two longer. Let cool; add to the lentils and toss to combine.
Dress the salad with lemon juice, additional oil if needed, and salt and pepper to taste. Stir in the mint and sprinkle cheese, if using, over the top.
Serves 4.
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Charmoula Mayonnaise
3 to 4 garlic cloves, finely minced
1/4 cup fresh lemon juice
1 tablespoon paprika
2 teaspoons ground toasted cumin seed or ground cumin
1/2 teaspoon cayenne pepper
Salt and freshly ground pepper
1 cup basic mayonnaise
1/4 cup finely chopped parsley
1/4 cup finely chopped fresh cilantro
Whisk together the garlic, lemon juice, paprika, cumin, cayenne and a little salt and pepper or grind spices together in a mortar. Fold into the mayonnaise. Fold in the parsley and cilantro.
Makes 1 1/2 cups.
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