Teleme Orange And Marjoram On Potato Bread Food

ZA'ATAR SEASONING

Steps:

• Measure out and add all herbs into a spice grinder or mortar and pestle.
• Working in batches, if needed, grind herbs until desired, uniform consistency is reached.
• Transfer herb mixture to a jar and add sesame seeds and sea salt.
• Cap with a lid and shake until mixed well.

MARJORAM-ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.
• On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.
• Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.

TOMATO ORANGE MARMALADE

Steps:

• If desired, sterilize jars , lids, and screw bands.
• Chill 2 small plates (for testing marmalade).
• Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
• If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
• If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
• Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
• Let marmalade stand in jars at least 1 day for flavors to develop.

TELEME, ORANGE, AND MARJORAM ON POTATO BREAD

Steps:

• In a small bowl, toss the cheese, orange peel, and marjoram together.
• Butter 1 side of each slice of bread; place 4 slices on work surface with buttered side down.
• Place the cheese mixture evenly over the 4 slices, followed by the tomato slices.
• Place the remaining 4 bread slices on top, buttered side up.
• Heat a large nonstick skillet over medium heat for 2 minutes.
• Put the sandwiches in the skillet (do this in batches, if needed), cover, and cook for 2-3 minutes, or until undersides are golden brown and cheese has begun to melt.
• Uncover, turn the sandwiches using a spatula, pressing firmly to flatten them slightly.
• Cover and cook 2 minutes or until undersides are golden brown.
• Turn again, press with the spatula and cook for 30 seconds, or until the cheese has melted completely; serve immediately.