TABLE TALES. Richard Alther

      Turkish Carrot Spread

      Turkish Carrot Spread

      8-10 large carrots, peeled and grated

      4-6 garlic cloves

      olive oil 3-4 tablespoons

      2 cups plain yogurt – preferably Greek* or Greek style

      salt to taste

       TIME SAVER

      This “spread” can now be stored in a covered container in the refrigerator for several days before use. Before using, stir with a spoon to settle any liquids which may have risen to the top.

      Serve the spread as a spoonful in an endive leaf, or in fillo pastry shells.

      A good friend in Istanbul created this recipe which can be presented in many ways. The Turks enjoy this “spread” served warm in a bowl, with plenty of flat bread to serve as a dipping device. My recipe is the same except I usually present the carrot spread, cooled, in individual servings like small mounds on endive leaves, or individual fillo pastry shells (found in the freezer section of many grocery stores).

       Sauté the grated carrots in olive oil over medium heat until soft; about 6-8 minutes. In the sauté pan mash the carrots with a potato masher until the mixture is a consistent, but still coarse, texture. Off heat add the yogurt and blend well. Using a garlic press, mash the raw garlic into the carrot mixture and blend. Add salt to taste. The actual amount of raw, mashed garlic is also up to your own taste.

       AFTER THOUGHTS

      I often make a double batch of this spread and freeze half in an airtight, covered container. The mixture will last in the freezer for weeks. (I must admit that I have found a frozen batch months later that tasted perfectly fine).

      *Greek yogurt, or Greek style yogurt, is much richer and thicker than regular plain yogurt (either full fat or fat free). Any style yogurt will work acceptably, however the non-fat variety will be thinner and less rich.

      Onion Pies with Walnuts and Roquefort Cheese

       (FOR 8)

      5 large white or yellow onions (thinly sliced with a food processor)

      4 tablespoons olive oil

      ½ cup water

      1 cup walnut pieces, chopped

      8 ounces Roquefort cheese, crumbled (other good quality blue cheeses also work well)

      Salt (maybe)

      4 puff pastry sheets, frozen

      Egg Beaters or 1-2 eggs beaten

      non-stick cooking oil spray

      24 scallion “leaves” – white sections removed

       This elegant first course always produces oohs and aahs. Because I’ve been enjoying cocktails with everyone, I am often asked when did I make these since I hadn’t spent much time in the kitchen. The truth, if I wished to reveal it, is that I had probably made the pies weeks ahead of time. But why spoil the myth or moment?

       Sauté the sliced onions in olive oil over medium-high heat until soft and beginning to brown, about 10 minutes, stirring regularly.

       Add the water and continue to stir until water is absorbed and onions are almost creamy. Add the cheese and walnuts and stir until cheese has melted. Take off heat and taste to see if salt is needed, remembering that most cheeses are

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