Jasmin Catering

12/29/2024

Brown stewed chicken 🍗🇯🇲
You name it- we will make it...
Text your inquiries to Jasmin Catering
@ (202) 421-4934

11/22/2024

Marinated Olives & Cheese
Ingredients:
For the Marinated Olives:

2 cups mixed olives (green, Kalamata, or your favorites)
2 tablespoons olive oil
1 tablespoon red wine vinegar (or lemon juice)
1-2 cloves garlic, thinly sliced
1 tablespoon fresh rosemary, thyme, or oregano (or a mix of all three)
Zest of 1 lemon
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 tablespoon capers (optional)
For the Cheese:

4 oz (about 115g) feta cheese, cubed (or goat cheese, Manchego, or your favorite cheese)
1 tablespoon olive oil (for drizzling)
Fresh cracked black pepper, to taste
Instructions:
1. Prepare the Marinated Olives:
In a bowl or jar, combine the mixed olives, olive oil, red wine vinegar (or lemon juice), garlic slices, herbs, lemon zest, and red pepper flakes (if using).
Toss everything together to coat the olives in the marinade. If you have time, let the olives marinate in the refrigerator for at least 1 hour, but preferably 4-6 hours or even overnight for the best flavor. The longer they marinate, the more flavorful they will be.
If you're using capers, add them in at this point.
2. Prepare the Cheese:
While the olives are marinating, cube the feta cheese or your choice of cheese (goat cheese works wonderfully, as does Manchego or Pecorino).
Arrange the cheese cubes on a serving platter.
Drizzle with a little extra olive oil and season with fresh cracked black pepper to taste.
3. Serve:
Once the olives have marinated, stir them again and transfer them to a serving dish or bowl.
Serve the marinated olives alongside the cheese platter, offering small forks or toothpicks for easy serving.
Tips:
Marinating Time: The olives can marinate for several hours or even up to a day. If you're short on time, you can serve them after just 30 minutes, but they’ll have much more depth of flavor with longer marination.
Other Cheese Options: This dish is versatile—try adding Manchego, Parmesan, or Aged Gouda for a different flavor profile. Hard cheeses like these are great because they hold up well with the tangy olives.
Add More Flavors: You can customize the marinade with additional ingredients such as sun-dried tomatoes, orange zest, or a splash of balsamic vinegar for more complexity.
Serving: These marinated olives and cheese are perfect with crusty bread, crackers, or fresh vegetable crudités like cucumber, cherry tomatoes, and carrots.
This Marinated Olives & Cheese platter is an easy, flavorful way to kick off a meal or serve as a light snack. It’s briny, savory, and perfectly balanced with the creamy cheese and fragrant, herby marinade. Enjoy!

11/22/2024

11/22/2024

Revithosoupa
(Greek chickpea soup)
Chickpeas came to Greece from the Middle East around 4000 BC,that's six thousand years ago. They were found in the late Neolithic (about 3500 BC) sites at Thessaly, Kastanas, Lerna and Dimini, Greece. The first written reference to chickpeas in Greece comes from Homer in 800 BC. The Greeks have been eating chickpeas for a long time.Chickpeas were used in a variety of dishes, including stews,soups,salads and desserts.Revithosoupa (chickpeas soup) is one of the most famous Greek soups and a very popular dish with olives during winter and autumn. There are two versions, one with lemon juice and the other with tomato sauce

11/04/2024

Mediterranean Appetizer | Artichoke Salsa Recipe

Ingredients:
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cherry tomatoes, diced
½ cup red onion, finely chopped
¼ cup Kalamata olives, pitted and chopped
¼ cup fresh parsley, chopped
2 cloves garlic, minced
2 tablespoons capers, drained
3 tablespoons olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
Salt and pepper to taste
Optional: Crumbled feta cheese for topping
Instructions:
Combine Ingredients: In a large bowl, mix together the chopped artichoke hearts, cherry tomatoes, red onion, Kalamata olives, parsley, minced garlic, and capers.

Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.

Toss Together: Pour the dressing over the artichoke mixture and toss until everything is well coated.

Chill: Let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve: Serve chilled or at room temperature. Top with crumbled feta cheese if desired.

Enjoy!
This Mediterranean Artichoke Salsa is fresh, flavorful, and perfect for entertaining! It’s a great way to start any meal or to enjoy as a snack.

10/05/2024

Warm Brie Bread Bowl with Cranberry & Thyme 🧀🍞
Ingredients:
1 round loaf of rustic bread (bread boule)
1 wheel of brie (about 12 ounces)
1/2 cup cranberry sauce (whole berry)
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
Salt, to taste
Fresh ground pepper, to taste
Instructions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C).
Prepare the Bread:
Slice off the top quarter of the bread loaf. Place the brie in the middle of the bread and trace around it to create a circle. Use a knife to hollow out a space in the bread for the brie to sit.
Create Pull-Apart Sections:
Around the edge of the bread, make cuts about 1.5 inches apart, stopping three-quarters of the way down. This creates pull-apart pieces without cutting through the bottom.
Season the Bread:
Brush the inside of the hollowed-out bread with olive oil. Season with salt and pepper, then sprinkle half of the thyme leaves inside the bread bowl.
Add Brie and Cranberry Sauce:
Place the brie into the bread bowl. Top with the remaining thyme and cranberry sauce.
Bake the Brie:
Put the top of the bread back on and place it on a baking sheet lined with foil or parchment paper to catch any melted brie. Bake for around 20 minutes, or until the brie has melted and the bread is warm and crispy.
Serve:
Serve immediately. For extra dipping options, toast the bread pieces you removed from the center and serve them alongside the bread bowl.

09/24/2024

Polish Charcuterie Board 🇵🇱🍽🍷😋
You name it- we will make it...
text your inquiries to Jasmin Catering @ (202) 421-4934

09/20/2024

You name it- we will make it...
text your inquiries to Jasmin Catering @ (202) 421-4934

09/20/2024

Italian brunch 🇮🇹🥐🧀🍽🍴🤌🤌👌

09/13/2024

Antipasto 🤌🍷🥖🧀🫑🌶🍽🇮🇹

09/13/2024

Khoresh bademjan. have some friends are coming for a visit so they are going to have the feast in front of them. This is my khoreshteh bademjan (Beef& eggplants stew) for my family. Is delicious , tasty . 😇😊 My recipe: 30oz beef ( I do like lots of meat in my dishes ) ,cut then in chunky sizes,2 large onions chopped and fried golden, 4 big size eggplants pill them then cut them in length in 4 pieces, fry them in the oil to look golden brown, put the meat and fried onions in the pan pinch of salt, pepper, half tsp turmeric pinch of cinnamon, stir them your neat to become golden then add 1tbs tomato puree tin chopped tomatoes add it to the meat then 2 cups of water 1 squeezed fresh lemon juice in a midum heat cook it for 2hours then check and see if the meat is cooked well if not add more water allow it to cook for few minutes then add your fridge eggplants put the heat on low cook it for another half an hour. We serve it with rice . Just to let you know I have ran out of ghoreh .

09/10/2024

Vegan Orzo Salad 🥗 😋 🇬🇷 Orzo in Balsamic vinegar Olive oil with chopped Roma tomatoes parsley and chick peas / garbanzo beans 😋 👌

09/06/2024

Couscous with Vegetables

There are many ways to enjoy pasta, and couscous is one of the best. Made from semolina flour, couscous is traditionally hand-rolled and steamed several times to create a light, fluffy texture. Served in a large shallow platter, this dish is meant to be shared, reflecting the deep-rooted values of family and community in Moroccan culture.

1 large red bell pepper, cored and diced
2 medium carrots, halved through length and sliced fairly thin
1 small red onion, diced into 1-inch chunks
1 medium zucchini, halved through the length and sliced
4 Tbsp olive oil, divided
2 Tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt
1 1/3 cups dry couscous
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp turmeric
1/2 cup raisins
1 (14 oz) can chick peas, drained and rinsed
1/2 cup slivered almonds, toasted
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint

Preheat the oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on a baking sheet.

Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in a preheated oven for about 15 minutes until tender, tossing once halfway through roasting.
Then if desired move the oven rack closer to the broiler and broil for about 1 - 2 minutes to add a light char.

While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.

Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes. Mix and rub the grains between your hands to break up any lumps.

Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste.

09/06/2024

09/02/2024

Italian three layer cookies
😋👌
Order your plate/trays for any occasion/all events today or tomorrow! Text or Call Jasmin Catering at
(202) 421-4934

09/02/2024

Figs With Ricotta, Pistachios And Honey.
For a lovely client today 😊 🤌🇮🇹🙏💪🍷
😋👌
Order your plate/trays for any occasion/all events today or tomorrow! Text or Call Jasmin Catering at
(202) 421-4934

08/27/2024

Escarole and Bean Soup! 🇮🇹😋🥖🍷