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Sentinel-Tribune Story - David’s dips bring touch of Middle East to Wood County |
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Written by Webmaster
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Friday, 04 April 2008 |
 Cook's Corner David Nabinger. (Chris Schooler/Sentinel-Tribune)
David Nabinger, a 1987 Bowling Green State University graduate who moved back to Bowling Green last fall, is an experimenter and an innovator. It’s obvious in his kitchen and in his recording studio.
“I’ve been running a recording studio and working as a record producer since 1994 or 1995.”
That’s the Cleveland native’s second job. He picked up a Bachelor of Liberal Studies from the university and eventually began working at a dental laboratory in Akron. Nabinger switched to a dental lab in Toledo after he made the move back to this side of the state last fall.
The father of two children, ages 11 and 14, has been cooking since he was their age.
“I’ve always cooked. When I was in junior high I was the first one home in my family and for about half a year I made dinner every night.”
In the last decade, he’s become a big fan of Mediterranean food and can produce a hummus that friends say rivals that served in Toledo’s venerable Middle Eastern restaurant, The Beirut.
“The hummus I got interested in after a vegetarian friend took me to a Mediterranean restaurant and I’d never had it before. I gobbled it up!”
He was determined to reproduce the creamy dip which is so perfect when served with pita bread or flat crackers.
“I researched, found a couple recipes, but I was not overly impressed” with the result. So Nabinger worked at it until he came up with a product that made him happy.
“I do a lot of to-taste stuff, but I created a written recipe for” the Sentinel-Tribune.
“What I found is, using the juice of one can of the chick pea is the key” to the smooth yet rich consistency of his hummus.
“I add all of the liquid to the blender. I want it to blend. If it’s too thick, the cutting blade won’t dig in and blend it. I add additional juice until I get that vortex. Then add the Tahini, and salt and pepper, etcetera.”
As a bonus, Nabinger is also sharing his recipe for another favorite dip called Tzaziki.
“The Tzaziki I learned to make from my Greek brother-in-law, and he didn’t really have it written down” either.
But it is now, and well worth the effort. Nabinger began with plain, full-fat yogurt and started trying variations with sour cream.
“I do like cooking ethnic foods,” he confirmed, adding Chinese and German to his favorites list. “And I make a killer chili.
“Cooking’s not a chore to me. I like to eat, and I like to cook before I eat. I’m still working on a recipe for Sauerbrauten,” which is a traditional Germany pickled beef.
When he’s not in the kitchen, Nabinger is likely to be writing and recording music in his home studio.
“I’ve been playing in a band since forever,” most recently in the Akron area, “playing guitar since age 9 or 10.”
He’s also handy with bass and computerized music.
Most of the recording work he’s done for hire has been rap, hip hop, or R&B, although his own personal favorites tend toward alternative rock and techno sounds.
“I’m an avid Beatles fan” with an equal appreciation for Nine Inch Nails, he said, admitting, “That kind of dates me!”
Hummus
Three 15 oz. cans of chick peas
1/2 cup of lemon juice
1/4 cup olive oil
16 oz. sesame tahini
1/2 tsp. salt
1/2 tsp. pepper
3 cloves of garlic pressed
Drain two cans of the chick peas, use the juice of the third can and put all three into a blender. Add the lemon juice and the olive oil. Blend until smooth. Pour into a mixing bowl. Add the Tahini, salt, pepper and press the three cloves of garlic into the bowl. Mix well. Serve with Pitas, crackers or flat breads.
Tzaziki
4 large cucumbers
24 oz. of sour cream
5 oz. crumbled Feta cheese
1/4 cup of olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/2 tbsp. mint flakes
3 cloves garlic
1/2 tbsp. lemon juice
Peel the cucumbers, cut in half long ways, scoop out the seeds and discard. Using a cheese grater, shred the cucumbers into a large mixing bowl. Place the pulp into a screen strainer and press until most of the liquid has been removed. Discard the liquid. Put the pulp back into the mixing bowl and add the sour cream, feta cheese, olive oil, salt, pepper, lemon juice and mint flakes. Press 3 cloves of garlic and mix well. Serve with Pitas, crackers or flat breads.
By KAREN NADLER COTA
Sentinel Lifestyles Editor
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Last Updated ( Friday, 04 April 2008 )
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