Two Classic Mottel Recipes

This meal was actually made sometime back (in honor of my Birthday!) but I never got around to writing it up. With out further ado I give you . . .
Two basement classics (and a bottle of La Chouffe - because it rocks!):

Not-a-Greek-Salad-Basement-style-Greek-Salad:

(A Greek salad is made of Feta, Black Olives, Tomatoes, Cucumbers and Onions - No Lettuce!)

• Romaine Lettuce (Iceberg, they say, isn't as good for you)
• Olives (See below)
• Feta Cheese (The King of Cheeses)
• Balsamic Vinegar (Brings in the right balance of sweet and sour)
• Olive Oil (One of the few things I purchase on a regular basis!)
• Oregano (The spice of choice for everything besides ice-cream!)
• Freshly Crushed Garlic (From my roommates)
  
• Salt (וְלֹא תַשְׁבִּית מֶלַח בְּרִית אֱלֹקיךָ)
  
• Pepper (I wish I had freshly ground, but . . .)

Basement Toast (or the bread upon which I live):

• Rye Bread (preferably lifted from 1414 - the Yeshiva's Kitchen)
• Balsamic Vinegar (From an unopened bottle, left by the Frenchies who lived here two years ago)
• Olive Oil (Because if it's not from olives, it's not real oil!)
  
• Oregano  (See above)
• Garlic Powder (Because, as I've said in the past . . . we have way too much of it in my place)
• Crushed Red Pepper (from a pizza store, of course.)
• Black Pepper (Not too much!)
• Mozzarella Cheese (American Cheese is evil!)
• Feta Cheese (because mozzarella is good, but a little feta is betta')
• Olives (The best thing to have - they taste great, work in food and as a stand alone snack, they can be used with everything else, and even the brine they come in can be used in cooking!)

Directions:

Spread the Olive Oil and Vinegar on the the slices of bread, apply spices and cheeses. Toast until a golden brown.

Toss the Salad

Enjoy with a nice big cup of La Chouffe (in my Liechtenstein Weizenglass [Yes I know it's not the right glassware, but it's what I've got -and it's Liechtenstein!]) - drink responsibly!


Thoughts for Food:

• A pleasing substitute for the butter and animal fats consumed by people to the north, the olive, among the southern nations of antiquity, became an emblem not only of peace but of national wealth and domestic plenty Among the Greeks the oil was valued as an important article of diet, as well as for its external use . . . Pliny describes fifteen varieties of olive cultivated in his day . . .
• Both the English name for lettuce and the Latin name of the genus are ultimately derived from lac, the Latin word for “milk”,referring to the plant’s milky juice. Mild in flavour, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad.
• The Greek word "feta" comes from the Italian word fetta ("slice") and that from Latin offa "bite, morsel". It was introduced in Greek in the 17th century, likely referring to the method of cutting the cheese in thin slices to serve on a plate.
• Wheat-rye breads, particularly light rye (also known as "sissel") and American pumpernickel but also a combination known as "marble rye", are very closely associated with Jewish-American cuisine, particularly the delicatessen. [S]o-called "Jewish rye" is further seasoned with whole caraway seeds and glazed with an egg wash . . . The Jewish-American variety has Eastern European antecedents, including Russian-style brown bread and Riga-style rye bread.
• Beer is the world's oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is recorded in the written history of ancient Egypt. The use of hops in beer was recorded by captive Jews in Babylon around 400 BC. 

Previous Meals:

• Basement Spaghetti
  
• Basement Salad
  
• My Lunch
• My Dinner
• Garlic Bread
• Pasta A La Mottel
• My Dessert

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