Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam

 

3 – 5 slices bacon

2 cup finely chopped red onion

2 cup chopped fresh rhubarb

⅓ cup pure maple syrup

3 T. apple cider vinegar

1 lemon (1 tsp. zest; 1 T. juice)

Crusty bread

Whole milk ricotta cheese

 

Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 T. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture. Serve warm with bread and ricotta. Makes 14 servings.

Summer Corn Cakes

Summer Corn Cakes

Summer Corn Cakes

 

2 C. yellow cornmeal

1 1/2 tsp. baking powder

3/4 tsp. salt

1/8 tsp. cayenne pepper

4 T. + 3 T. unsalted butter

1 C. whole milk

1 T. honey

2 C. of fresh corn kernels, cut from the cobs

2 ounces fire-roasted green chiles

2 large eggs, separated

1 large egg white

 

In the food processor, process the cornmeal until finely ground and resembles corn flour. In a mixing bowl, whisk together the corn flour, baking powder, salt and cayenne. Combine the 4 T. of butter, milk and honey and heat in the microwave in 30-second increments until the butter and honey are melted. Set aside to cool. Make a well in the center of the dry ingredients and stir in the milk mixture along with the 2 egg yolks, the corn and the green chiles. Using your electric mixture beat the 3 egg whites until stiff peaks, then fold them into the corn mixture. Heat 1 T. of butter in a large sauté pan. When hot, spoon 2 T. of the batter for each corn cake into the pan, making as many as will fit in the pan without crowding. Cook the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes and cook on the other side for about minute more. Repeat using the remaining butter and batter.

Chimichurri Herb Mash

Chimichurri Herb Mash

Chimichurri Herb Mash

 

1 C. parsley, finely chopped

1 C. mint, finely chopped

1 C. basil, finely chopped

2 T. apple cider vinegar

2 T. lemon juice

1/2 tsp. red pepper flakes

1/4 C. olive oil

Salt & white pepper, to taste

 

Mix all of the above ingredients until well combined. Let sit for 30 minutes so that the flavors blend. Use to season mashed potatoes.

Anchovy Puffs

Anchovy Puffs

Anchovy Puffs

 

100 gm anchovy fillets, rinsed and patted dry

1 sheet (375gm) butter puff pastry

2 tsp. finely chopped thyme

To serve: basil and goat’s curd

 

Preheat oven to 230C. Pound anchovy fillets with a mortar and pestle to a coarse paste and set aside. Roll out puff pastry on a lightly floured surface to 36cm square. Spread with anchovy paste, sprinkle with thyme, then cut in half. Cover and refrigerate one piece and cut the other half into six 15cm x 6cm rectangles. Roll up each rectangle lengthways to form a cylinder, brush edges with water and seal. Cut in half and place cut-side down on a baking tray lined with baking paper, pressing lightly to flatten. Cover and refrigerate. Repeat with remaining pastry, then bake both batches until puffs are puffed and starting to turn golden (5-10 minutes), then reduce heat to 170C and bake until golden and crisp (5-10 minutes). Set aside to cool slightly, then serve with basil leaves and goat’s curd.

Rhubarb Ginger Fizz

Rhubarb Ginger Fizz

Rhubarb Ginger Fizz

On medium heat, sauté 6 stalks rhubarb cut into 1-inch pieces, 1 small piece of thinly sliced ginger and 1/2 cup simple syrup until soft. Process in food processer to further smooth out the mixture. Add 2 to 3 heaping spoons of compote mixture and 2 sliced strawberries to a cocktail shaker and muddle. Add 1 ounce of vodka and a handful of ice, hard shake and strain into a tall Collins glass. Add 3 slightly bruised mint leaves and top with a dry Champagne and ice. Garnish with a mint sprig and strawberry.

Spiked Arnold Palmer Popsicles

Spiked Arnold Palmer Popsicles

Spiked Arnold Palmer Popsicles

 

1 1/4 Cups Iced Tea

1 1/4 Cups Lemonade

1/3 Cup Citrus Vodka

Juice of Half of a Lemon (Optional)

Lemon Wedges, Sliced Thinly (Optional)

Popsicles Sticks

Popsicle Mold

 

In a pitcher, combine the Iced Tea/Lemonade juice and the citrus vodka. If you want to add a bit more lemon flavor, squeeze in the juice of half of a fresh lemon. Stir well. Pour the mixture into your popsicle molds. For a little extra pizzazz, pop a lemon wedge into each mold. Put the popsicle mold into your freezer and allow to freeze for at least 4 hours. (I let mine freeze overnight). Carefully remove each popsicle from the mold and serve!

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

 

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

 

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

RB&O Sauce

RB&O Sauce

RB&O Sauce

 

2– 4 slices thick-cut bacon, chopped into 1-inch pieces

1 cup finely chopped red onion

1 cup sliced rhubarb (about 2– 3 medium-size stalks, cut into ¼-inch slices)

3 T. maple syrup

1½ T. red or white wine vinegar

Pinch allspice

Pinch dried thyme (or ¼ tsp. fresh)

 

Cook bacon in a skillet over medium-high heat until crisp. Remove bacon to a paper towel, reserving drippings in skillet. Cook onion in drippings until lightly golden. Stir in rhubarb, maple syrup, vinegar, allspice, and thyme; cook over low heat, 5-7 minutes, until rhubarb is soft. Crumble in cooked bacon. Serve warm.

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

 

3 eggs

1 1/2 c. sugar

1 1/2 c. extra-virgin olive oil

1 1/2 c. milk

2 c. whole wheat flour

1 tsp. baking powder

1 tsp. sea salt

2 T. fennel pollen (fiore di finocchio)

 

Preheat the oven to 350°. Cut a circle of parchment paper to fit a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet); drizzle some olive oil into the pan, then place the parchment paper and slide it around so it’s well-oiled. Blend the eggs and sugar together in a medium-sized bowl, then stir in the olive oil and milk. In another large bowl combine the flour, baking powder, salt and fennel pollen. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan on top of the parchment paper. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool completely, then loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip…hopefully it will come out in one piece). Remove the parchment paper, slice, and eat.

Meyer Lemon Semifreddo with Summer Berries

Meyer Lemon Semifreddo with Summer Berries

Meyer Lemon Semifreddo with Summer Berries

 

1/2 C. sliced almonds, toasted

1 3/4 C. chilled heavy whipping cream

1 1/4 C. plus 2 T. sugar

7 large egg yolks

1/2 C. fresh Meyer lemon juice or regular lemon juice

1 T. plus 2 tsp. finely grated Meyer lemon peel or regular lemon peel

1/4 tsp. salt

4 C. mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

 

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard. Whisk 1 1/4 C. sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Shrimp Linguine with Herbs, Corn and Arugula

Shrimp Linguine with Herbs, Corn and Arugula

Shrimp Linguine with Herbs, Corn and Arugula

 

Kosher salt

12 ounces linguine or spaghetti

1 pound large shrimp, peeled and deveined, tails removed, if you prefer

Black pepper

½ C. unsalted butter (1 stick)

2 C. fresh corn kernels (from 2 to 3 ears)

3 garlic cloves, thinly sliced

½ tsp. red-pepper flakes

1 C. dry white wine

8 ounces baby arugula, spinach or other tender greens

2 C. loosely packed, roughly chopped tender herbs, such as basil and mint

Extra-virgin olive oil, for drizzling

 

Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 C. of the pasta cooking water, then drain pasta. While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside. Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute. Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed. Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.

Roasted Peppers with Capers, Olives and Anchovy

Roasted Peppers with Capers, Olives and Anchovy

Roasted Peppers with Capers, Olives and Anchovy

 

4 red bell or other large sweet peppers, such as Corno di Toro

Kosher salt and black pepper

Pinch of red-pepper flakes

1 small garlic clove, grated

Extra-virgin olive oil

12 anchovy fillets, rinsed and blotted

1 tsp. capers

12 black olives

Basil leaves, for garnish

 

Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time. Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse — a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes. Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Rhubarb Scones

Rhubarb Scones

Rhubarb Scones

 

1 cup chopped rhubarb (about 2–3 medium-size stalks,

cut into 1⁄4-inch pieces)

1⁄3 cup granulated sugar, divided

2 3⁄4 cups all-purpose flour

1 T. baking powder

1 tsp. baking soda

1⁄2 tsp. salt

8 T. unsalted butter, cubed and frozen

1 cup buttermilk

Raw or large-crystal sugar

Americanized Devonshire Cream (see below)

Small-Batch Strawberry-Rhubarb (see below)

 

Preheat oven to 375 degrees. Combine rhubarb with 1 T. sugar in a small bowl. Place remaining sugar, flour, baking powder, soda, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Scatter butter over flour mixture, and process until mixture resembles coarse meal. Slowly add buttermilk, and process just until a soft dough forms. Place dough on a lightly floured surface. Sprinkle rhubarb mixture on top. Using an ice-cream scoop, spoon 16 (1⁄4-cup-size) dough rounds onto a parchment paper-lined baking sheet, about 1 inch apart. Sprinkle lightly with raw or large-crystal sugar. Bake for 25 minutes. The recipe makes 16 rhubarb scones. Serve warm with Americanized Devonshire Cream and Small-Batch Strawberry-Rhubarb Jam.

 

Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1⁄4 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.

 

Strawberry-Rhubarb Jam

 

31⁄2 cups chopped rhubarb (about 8 medium-size stalks,

cut into 1⁄2-inch pieces)

3 cups strawberries, hulled and halved

1 1⁄2 cups sugar

2 T. orange juice

 

Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate. No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.

Grilled Sirloin Kabobs with Zesty Top City Sauce

Grilled Sirloin Kabobs with Zesty Top City Sauce

Grilled Sirloin Kabobs with Zesty Top City Sauce

 

2 pounds top sirloin steak

1 T. dried minced onion

2 tsp. dried chives

1 tsp. kosher salt

1 tsp. dried parsley

1 tsp. smoked paprika

1 tsp. ground black pepper

1 recipe Zesty Top City Dipping Sauce (recipe below)

Snipped fresh chives (optional)

 

Trim fat from meat. Cut meat into 1-inch pieces. In a small bowl combine onion, dried chives, salt, parsley, paprika, and pepper. Toss meat with seasoning mixture to coat. Thread meat on eight 12-inch metal skewers, leaving 1/4-inch between pieces. Grill kabobs on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until meat reaches desired doneness, turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as directed.) Serve sirloin kabobs with Zesty Top City Dipping Sauce. If you like, garnish with fresh chives.

 

Sauce

 

⅓ cup mayonnaise

¼ cup oil packed diced tomatoes

3 T. sour cream

2 T. prepared horseradish

1 tsp. dried parsley

1 tsp. Worcestershire sauce

 

In a small bowl combine mayonnaise, oil packed diced tomatoes, sour cream, prepared horseradish, dried parsley and Worcestershire sauce. Cover and chill.

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

 

1 ball of dough (about 1-pound/304 g)

⅔ cup (165 ml) Spring Cream (recipe below)

3 ounces (85 g) fresh mozzarella, pinched into small chunks

2 cups (220 g) shredded low-moisture mozzarella (the kinds that come in bags)

About 2 cups (270 g) chopped fresh asparagus

Fine sea salt

3 T. grated hard cheese

Extra-virgin olive oil

1 lemon wedge

2 T. chopped fresh chives

 

Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking. If you’re taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn’t, let it sit at room temperature, covered with a slightly damp towel, until it does. Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop. Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it’s about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust. The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work. Once you’ve stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it’s coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie. Cover the dough with the spring cream, then add the mozzarellas. Now I like to add a very liberal amount of asparagus. Season with salt. Transfer to the oven and bake for 4 minutes. The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they’re well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don’t burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that’s okay. Finish with the grated hard cheese, a drizzle of olive oil, a spritz of fresh lemon juice from the wedge, and the chives.

 

Spring Cream

 

1 handful of basil (10 to 20 leaves)

½ cup (25 g) chopped fresh fennel fronds

½ cup (25 g) chopped fresh chives

Zest and juice of 1 lemon

1 large clove garlic, pressed or minced

Fat pinch of red pepper flakes

4 cups (960 ml) heavy cream

Fine sea salt and freshly ground black

pepper to taste

 

Combine all the ingredients in a food processor. Blend until slightly emulsified. It will keep in the refrigerator for about 5 days.

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

 

8 spring onions (or 2 bunches scallions)

Extra-virgin olive oil, for sauteing

8 ounces king trumpet (aka king oyster, royal oyster, or royal trumpet) mushrooms

1 tablespoon salted butter

2 garlic cloves, finely grated (preferably on a Microplane)

1 1/3 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley or dill

Flaky salt, for sprinkling

 

Trim the ends of the onions or scallions, then halve them crosswise. If you’re using onions, halve the bulbs lengthwise. Slice the mushrooms about ¼-inch thick lengthwise. Using a paring knife, score one side of each slice with a crosshatch pattern. Set a large cast-iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Sear the mushrooms in a single layer (do them in batches if needed), pressing them flat if they start to lift or curl. Turn after 4 to 5 minutes, once burnished and golden, then season with salt. Cook the second side for another 3 to 4 minutes, until burnished and golden. Transfer the mushrooms to a plate and repeat if needed until all of the mushrooms are cooked. (If your mushrooms are unevenly sized, just flip and remove the smaller ones as soon as they’re ready.) Lower the heat to medium and add the butter. Once foaming subsides, add the spring onion or scallion bulb ends and season with salt. Press down to establish good contact with the pan. Cook for about 3 minutes, until starting to brown, then flip and add the green tops to the pan. Cook for another 5 to 7 minutes or so, turning everything halfway, until soft and browned in parts. (The scallions will cook faster than the spring onions, so just keep a close eye.) Sprinkle with salt and pepper. Turn the heat to low, then stir in the grated garlic. Add the cream and reduce for about 3 minutes. Stir occasionally, raising the heat if needed, until slightly thickened. Remove the pan from the heat and allow to cool for a few minutes (the sauce will thicken a bit further). Transfer the creamed onions to a platter or serve straight from the skillet. Add the mushrooms and spoon a little cream on top. Sprinkle with parsley or dill, then season with freshly ground pepper and flaky salt.

Esquites

Esquites

Esquites

 

2 cups fresh corn kernels, just cut from cob

2 tablespoons unsalted butter

1 serrano pepper, diced (about 2 tablespoons)

1/2 teaspoon salt

2 tablespoons mayonnaise (low fat is fine) or Mexican crema

1/8 teaspoon cayenne pepper

1/4 teaspoon chili powder

2 tablespoons queso fresco or cotija cheese, crumbled

1 lime cut into wedges (optional)

 

Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes. Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl. In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.

Bien Cuit Shortbread

Bien Cuit Shortbread

Bien Cuit Shortbread

 

302 grams unsalted butter

93 grams confectioners’ sugar

3.5 grams kosher salt

302 grams all-purpose flour

1/8 cup regular or raw sugar, for sprinkling

 

Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

 

2 cups chopped rhubarb (about 3– 5 medium-size stalks, cut into ½-inch pieces)

6 cups plus 2 T. sugar, divided

1 cup seeded and chopped red bell pepper or banana pepper

½ cup seeded and chopped jalapeño, serrano, or Thai pepper

½ cup chopped red onion

1½ cups white vinegar

2 (3-ounce) pouches liquid pectin

 

Bring rhubarb, 2 T. sugar, and water to cover to a boil in a large pot over high heat. Reduce heat, and simmer, stirring occasionally, 30 minutes. Strain over a large bowl, reserving 1 cup rhubarb juice and discarding pulp. Return rhubarb juice to pot. Place peppers and onion in the bowl of a food processor with a metal blade; pulse until pepper mixture is finely chopped. Add pepper mixture, vinegar, and remaining 6 cups sugar to rhubarb juice in pot. Bring mixture to a full rolling boil, stirring constantly, 1 minute. Remove from heat, and stir in pectin, mixing well. Using basic canning procedures, pour jelly mixture into hot jars, adjust lids, and process in boiling water bath for 10 minutes. Cool 30 minutes; invert and twist jars to distribute solids.

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

 

3/4 C. finely grated Gruyère (about 3 ounces)

4 tsp. chopped fresh sage leaves

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed

1 large egg, beaten lightly

2 ounces thinly sliced prosciutto

 

In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days. Preheat oven to 400°F. and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.

Rhubarb Baked Beans

Rhubarb Baked Beans

Rhubarb Baked Beans

 

4 slices thick-sliced bacon, chopped

1 1/2 cups chopped rhubarb

1 cup chopped sweet onion

1 tsp. grated fresh ginger

1/2 tsp. salt

2 15 – ounce cans navy beans, rinsed and drained

1 8 – ounce can tomato sauce

1/2 cup packed brown sugar

2 tsp. yellow mustard

 

Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more. Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance

Roasted Peppers with Capers and Mozzarella

Roasted Peppers with Capers and Mozzarella

Roasted Peppers with Capers and Mozzarella

 

6 bell peppers

1/4 C. red wine vinegar

1 clove garlic, minced

Salt, to taste

Freshly ground black pepper, to taste

2 T. extra-virgin olive oil

2 T. capers, drained

2 T. flat-leaf parsley, chopped (optional)

1/2 pound ball of mozzarella, sliced

 

Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips. Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge. To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad. Eat with some crusty bread and a glass of wine, preferably al fresco.

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

 

½ cup sugar

½ cup apple cider vinegar

½ cup water

1 T. salt

1 tsp. red pepper flake

Rind of 1 orange peel

6 each black peppercorns

½ pound fiddlehead ferns, cleaned, trimmed and blanched for 1 minute

 

Two days before making dish, boil first six ingredients for pickle liquid. Cool. Pour over blanched fiddleheads. Chill.

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

 

⅓ cup pepita (pumpkin) seeds or sesame seeds

1 T. chopped preserved lemon, seeds removed

1 T. fresh lime juice

1 T. chopped garlic

¼ tsp. fine sea salt, plus more

2 bunches scallions, cut into 1-inch lengths (2 C.)

1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)

6 T. vegetable oil

2 T. soy sauce, plus more

 

Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.

Rhubarb Swirl

Rhubarb Swirl

Rhubarb Swirl

 

Crust: 2 c. graham cracker crumbs

½ c. sugar

½ c. melted butter (1 stick)

Filling: ¾ c. sugar

3 c. chopped rhubarb

1 small box strawberry gelatin

1 small box vanilla instant pudding

1½ c. milk

¼ tsp. vanilla

1 carton of cool whip

 

Mix crust ingredients and press into a 9×13 pan. Set aside. Pour sugar over rhubarb in a sauce pan. Simmer until rhubarb is tender. Remove from heat and add the gelatin, mixing until dissolved. Set aside. Prepare the pudding with the milk, vanilla and cool whip. Add to the rhubarb mixture and swirl slightly. Pour into the graham cracker crust and refrigerate until set.

Strawberry & Brie French Toast Sandwich for Two

Strawberry & Brie French Toast Sandwich for Two

Strawberry & Brie French Toast Sandwich for Two

 

2 oz. Brie Cheese, sliced

4 slices Sandwich or Challah bread

¼ C. Strawberry Preserves or Strawberry Jam

2 large Eggs, beaten

2 tsp. Milk

Nonstick Cooking Spray

 

Divide the Brie slices between two of the slices of bread. Top with the strawberry preserves, then place the remaining bread slices on top. In a wide, shallow bowl, whisk together the eggs and milk. Spray a large nonstick skillet with cooking spray and heat over medium heat. Dunk the sandwiches into the egg mixture, coating both sides well. Cook the sandwiches in the skillet for 2 to 3 minutes per side, until golden brown. Serve hot.   Optional Finishing Touch: Sprinkle powdered sugar over the sandwiches before serving.

Honey-Glazed Onions

Honey-Glazed Onions

Honey-Glazed Onions

 

2 T. melted butter

1 T. extra-virgin olive oil

¼ cup cider vinegar

2 T. low-sodium chicken broth or white wine

2 T. honey

½ tsp. salt

¼ tsp. ground pepper

4 medium red or yellow onions (1 1/2 pounds)

 

Preheat oven to 425 degrees F. Combine butter and oil in a 9-by-13-inch baking dish. Whisk in vinegar, broth (or wine), honey, salt and pepper. Leaving onions whole, remove the papery outer skins. Cut the onions in half from stem through root end. Place the onions in the baking dish, cut-sides up. Loosely cover with foil and bake for 30 minutes. Remove the foil. Using tongs, carefully turn the onions, keeping them intact. Bake, uncovered, until the onions are very tender and the honey mixture has thickened, 25 to 30 minutes more.

Rhubarb and Pancetta Pizza

Rhubarb and Pancetta Pizza

Rhubarb and Pancetta Pizza

 

1 whole Pizza Crust (homemade Or Purchased)

2 tsp. Olive Oil

3 ounces, weight Diced Pancetta (or Thick Cut Bacon)

1 cup Diced Red Onion

1-½ cup Rhubarb, Peeled And Diced

1 cup Chopped Red Apple

2 tsp. Fresh Rosemary, Minced

½ cups Shredded Mozzarella Cheese

2 T. Walnuts, Very Finely Chopped

 

Prepare your favorite pizza crust dough. I like a deep dish whole wheat, but any type will work. The listed prep time includes the time needed for homemade dough to rise, but store-bought dough will work just as well. While the dough is rising, heat the olive oil in a large frying pan over medium heat. Add diced pancetta and cook until it begins to turn a golden brown, about five minutes. (If you don’t like pancetta or you don’t have it on hand, you can substitute diced thick cut bacon.) Drain excess fat from the pan and then add red onion. Cook until the onion is translucent, about three minutes. Add rhubarb, apple and rosemary to the mixture and cook until the fruit is just beginning to soften, about 2 minutes. I don’t peel the apple, but you can if you must. Remove from heat. Preheat oven to 450ºF. Prepare a pizza pan and roll or press out your dough. Spread the pancetta/fruit mixture directly onto the dough. Sprinkle the mozzarella cheese over the mixture. Don’t go overboard with the cheese! (This isn’t that kind of pizza.) Finally, sprinkle the finely chopped walnuts evenly over the cheese. Bake the pizza for 15 minutes, or until the crust is cooked and the cheese is golden brown.

Roasted Lotus Flower Onions

Roasted Lotus Flower Onions

Roasted Lotus Flower Onions

 

4 Red Onions

50ml Balsamic Vinegar

50ml EVOO

½ T. Salt

 

(It’s important to cut the onion in the right way so you get the lotus-flower results. Cut from the top down, being careful not to cut all the way through. You should aim for about 12-16 sections. Once the onions are cooked, you can gently pull out sections of the onions to form separate petals.) Cut the top end of the red onions. Make a cut in half without reaching the bottom end, make another cut in half again and repeat until you have four cuts. Repeat with the other onions. Place the onions in a bowl and drizzle with olive oil. Add the balsamic vinegar, mix, and let stand for 10 minutes. Place the onions in an oven-safe baking dish, and drizzle with the oil mixture. Season with salt and pepper. Bake for 30 minutes at 200°C/400°F. Remove the aluminum and return to the oven for 10 minutes. To make a sweet and sour variation, mix together red wine vinegar, white wine vinegar, dark brown sugar, and olive oil. Drizzle over the onions before baking. Store leftover roasted onions in an airtight container (or plastic bag), in the fridge, for up to 4 days. You can also freeze roasted onions. Allow them to cool completely, then place them on a baking tray, and freeze for a few hours. Once they are frozen, transfer to a sealable plastic bag, and freeze for up to 6 months. Allow them to thaw at room temperature (or in the fridge if you’re thawing them overnight) and reheat in the microwave or oven.

Tangy Rhubarb Soup

Tangy Rhubarb Soup

Tangy Rhubarb Soup

 

3 slices regular bacon, or 2 thick cut slices

1 medium onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, sliced

1 ½ tsp. kosher salt, plus more to taste

4 cloves, garlic, minced

½ tsp. freshly ground black pepper

4 medium potatoes, peeled and diced (about 2 cups)

3 cups chopped rhubarb (from about 6 medium stalks)

3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)

1 can evaporated milk (or 1 cup half and half cream)

1 T. minced fresh dill

 

Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes. Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

 

1 medium-large head white cauliflower (1 pound 2 ounces or 6 cups trimmed florets)

4 slices applewood-smoked bacon, fried or baked until crisp, drained, and crumbled

2 T. unsalted butter

1½ cups chopped onion (1 medium onion)

½ cup pale ale or dry white wine (or chicken stock and a tsp. or two of fresh lemon juice)

½ cup chicken stock

2 cloves garlic, peeled, and pressed or minced

1 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

½ tsp. fine sea salt

freshly ground black pepper

2 T. all-purpose flour

1 cup cream

2 cloves garlic, peeled, and pressed or minced

2 ounces (about 1 cup) shredded Tillamook Reserve Extra Sharp Cheddar (or Tillamook Smoked Cheddar or other medium-firm aged cheese with good melting quality)

 

2 T. unsalted butter

2 cups fresh bread crumbs

1 clove garlic, peeled, and pressed or minced

¼ cup grated Parmesan

 

2 T. chopped Italian parsley

 

Bring a large pot of water to a full rolling boil and add the cauliflower. Cook for about 2 minutes, until the cauliflower has a bit of tenderness but is still decidedly crunchy. Drain into a colander set in the sink and refresh the cauliflower under cold running water until cool. Reserve. Prepare the bacon as indicated above. In a large sauté pan set over medium-low heat, melt the butter and add the onions. Cook, stirring regularly, until the onions are softened but nicely caramelized, about 20 minutes. Raise the heat to medium-high, add the wine and chicken stock, and simmer briskly until the liquid is nearly evaporated, about 10 minutes. Add the garlic, thyme, and rosemary. Toss and season to taste with salt and black pepper. Add the cooked, crumbled bacon, toss, and transfer the mixture to a lightly buttered or oiled baking dish. Put the flour into a large measuring cup with a pouring spout and add a few T. of the cream, whisking to achieve a smooth paste. Gradually add the remaining cream, whisking to dissolve the flour. Add the garlic, season the cream with salt to taste, and then pour over the cauliflower mixture. Top the gratin with the cheddar cheese. To make the breadcrumb topping, in a small sauté pan set over medium-high heat, melt the butter and add the fresh bread crumbs. Sauté, stirring, until the bread crumbs are lightly toasted. Remove from the heat and add the garlic. Remove to a small mixing bowl and combine with the parmesan. Sprinkle the bread crumb mixture over the gratin. Bake, uncovered, in the upper third of the oven at 350º for approximately 25 minutes, until the sauce has thickened and is bubbling through the top edges. The top should also be nicely browned and the cheddar melted by this time. If not, broil the top briefly to brown the top and melt the cheese. Sprinkle the top of the hot gratin with chopped parsley and serve.

Salmon with Savory Rhubarb Sauce

Salmon with Savory Rhubarb Sauce

Salmon with Savory Rhubarb Sauce

 

2 medium shallots (2 ounces)

1 ½ inch piece fresh ginger

1 large stalk rhubarb (about 8 ounces)

1 T. olive oil

¼ cup orange juice

½ cup white wine

3 T. honey

Pinch cayenne pepper

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

Cooking spray

4 6-ounce skinless salmon fillets

1/3 cup fresh basil leaves

 

Peel and dice the shallots. Peel the ginger and grate it finely. Dice the rhubarb. Heat the oil in a medium saucepan over a medium-high heat. Add the shallot and cook until softened, 1 minute. Stir in the ginger and cook for 30 seconds more. Add the orange juice and wine and bring to a boil over a high heat. Cook on high until the liquid is reduced by ¾, about 4 minutes. Stir in the rhubarb, return to a boil, then reduce the heat to medium and simmer until the rhubarb loses its shape and the sauce is thickened, about 6 minutes. Stir in the honey, cayenne and 1/8 tsp. of the salt. Remove from the heat and cover to keep warm until the salmon is ready. The sauce may be made to this point up to two day ahead and stored in an airtight container in the fridge. When ready to serve, gently warm over a low heat. While the sauce is simmering, spray a grill or grill pan with cooking spray and heat over a medium high heat. Season the salmon with the remaining 1/8 tsp. salt and the pepper. Cook the salmon for 10 minutes total per inch thickness, flipping once. While the fish is cooking cut the basil leaves into ribbons. Right before serving, stir all but 2 T. of the basil into the sauce. To serve, spoon about ¼ cup of the sauce onto each plate. Top each with a salmon fillet and garnish with the remaining basil.

 

Makes 4 servings

Serving Size: ¼ cup sauce and 1 salmon fillet

Calories 370

Total Fat 14 g

Fiber 1 g

Vegetable & Quinoa Patties

Vegetable & Quinoa Patties

Vegetable & Quinoa Patties

 

3/4 cup grated smoked Gouda

1 1/4 cup precooked and minced vegetable mixture (such as a blend of onion, carrot, celery and potato)

1 cup cooked red quinoa, cooked and cooled

1 cup of multi grain rice blend, cooked and cooled

1/4 cup wild rice, cooked and cooled

1 T. cornstarch (to help bind the patties)

1-2 eggs

EVOO as needed for frying.

 

First, remember this recipe is meant to work with your pantry. If you don’t have an ingredient listed, substitute or double another. If you don’t have one of the grains increase what you have to equal the total of all three. Do remember we prefer the flavor with red quinoa and a multigrain mix. Combine all grains and vegetables in a bowl; add cornstarch and egg, one at time, mixing to combine. As you mix the ingredients use your hands to press and combine determining if the mixture will hold. ( It may need second egg to be the consistency to form and hold the patty shape.) Hold shaped patties in the refrigerator until ready to cook them.  At service, add enough oil to a large sauté pan; once heated, add a small scoop of the mixture over the heated oil. Tap to shape patty. Sear until the first side is lightly browned, gently turn over and brown other side, or immediately place into oven. Bake at 400º F for approximately 10-12 minutes, until patties are heated through (at least 145ºF). Alternative finish: Combine all mixed ingredients into a shallow baking dish: bake at 400º F for approximately 12-20 minutes to heat through. Spoon or scoop for service.

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

 

1 box yellow cake mix

Water, eggs and vegetable oil required for cake mix

4 c. chopped rhubarb

¾ -1 1/4 c. granulated sugar

1- 1 1/2 c. heavy cream

whipped cream or Cool Whip for serving

 

Preheat oven to 350°. Prepare yellow cake mix as directed. Pour in a greased 9×13 pan. Sprinkle chopped rhubarb and sugar evenly over the cake mix. Pour heavy cream over everything. Bake at 350° for 60-70 minutes. Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Steak Kabobs with Caramelized Onion Relish

Steak Kabobs with Caramelized Onion Relish

Steak Kabobs with Caramelized Onion Relish

 

1-1/2 pounds beef Top Sirloin Steak Boneless cut 1-inch thick

1 tsp. garlic-pepper seasoning

Fresh basil leaves, optional

 

2 T. olive oil

1 large red onion, diced

1/2 cup balsamic vinegar

1/4 cup packed brown sugar

1/4 tsp. salt

1/8 tsp. pepper

 

To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. To prepare Caramelized Onion Relish, heat olive oil in a large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid evaporates and onion mixture browns and thickens, stirring occasionally. Remove from heat and season with salt and pepper; keep warm. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Season meat with seasoning blend. Thread 3 beef pieces onto each skewer, leaving small spaces between pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Cook’s Tip: 1-1/2 pounds beef Ranch Steak cut 1-Inch thick may be substituted for beef Top Sirloin Steak Boneless. To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve kabobs with relish. Garnish with basil leaves, as desired.

Lebanese Beef Fatayer

Lebanese Beef Fatayer

Lebanese Beef Fatayer

 

1 T. cooking oil

1 lb. of ground beef or lamb

1/2 yellow onion, peeled and diced

1 tsp. salt

3 cloves of garlic, minced

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground cloves

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup of catsup

1/4 tsp. cayenne for heat (optional)

2 rolls of pre-made pizza dough from the refrigerated section

2 eggs

2 T. water

 

Pre-heat oven to 350F. Heat oil in large skillet over medium heat and cook onions for one minute. Add meat and salt and break up into small pieces. Continue to cook over medium heat uncovered until cooked through. Add garlic and spices, stir and cook for one more minute. Add catsup and stir well. Remove from heat and set aside. Remove pizza dough from packaging and roll out thinly on a floured surface. Use a small 6 inch bowl to make a template into the dough. Cut circles out with a sharp knife. Dust well with flour and stack in a pile for easier assembly. In a small bowl add egg and water and whisk with a fork until combined, set aside. In each circle add 2-3 Tbs of filling. Brush the edge of the dough with the egg wash and start the fold. Fold two sides about 1/3 of the way, pinching the sides closed as you go. Then take the middle of the remaining side and bring toward the pinched edge making two new seams. Pinch the two new seams closed. Place all on a baking sheet lined with parchment paper or sprayed with cooking spray. Brush all over with egg wash and sprinkle with sesame seeds (white or black). Bake for 15-20 minutes or until golden brown. Turn the baking sheet around half way through cooking. Remove from oven and rest for 5 minutes before serving.

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

 

1/4 pound ground beef

1 small onion, finely chopped

1/3 cup walnut halves, or shelled pistachios, ground

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1/2 tsp. hot red pepper flakes

 

1/3 cup fine bulgur

1 T. ground beef

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/4 cup boiled mashed potato

1/2 large egg, beaten

1 small onion, grated

3 to 4 cups sunflower oil, or other light oil for frying

Fresh Italian parsley, for garnish

 

In a small skillet, fry 1/4 pound ground beef until just cooked. Add the onion and continue to stir until the onion softens. Add the ground nuts, salt, black pepper, paprika, and hot red pepper flakes and continue to sauté. When all the flavors have combined, remove the pan from the heat and let it rest. Make the Case: In a large mixing bowl, combine the bulgur, ground beef, black pepper, salt, potato, egg, and onion. Knead together for several minutes to form a dough. Break off walnut-size pieces of the dough and roll them into balls. With your index finger, push some of the meat and nut filling into the center of the dough and close the end. Shape the meatballs to be narrower at the ends and thicker in the middle in a kind of spindle or football shape. In a large skillet, heat a generous amount of sunflower oil. Fry the meatballs evenly on all sides until dark golden-brown. Place on paper towels to drain. Serve piping hot. Garnish with fresh Italian parsley and serve with a dipping sauce of plain yogurt mixed with grated cucumber and fresh dill.

Middle Eastern Macarona

Middle Eastern Macarona

Middle Eastern Macarona

 

2 T. olive oil, divided

big pinch of salt

3 heaped T. tomato paste, divided 2 oz or 70 g

1 pack elbow macaroni 14 oz or 400 g (you might not use it all, see notes)

1 onion, very finely diced

1 zucchini, finely diced

1 carrot, finely diced

4-5 garlic cloves, minced

250 g ground beef

1 tsp. seven spices

1 tsp. turmeric

1/2 tsp. paprika powder

1/4 tsp. basil

1/4 tsp. cinnamon powder

1/4 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. salt

1 can crushed tomatoes 14.5oz (400g)

 

Bring a large pot of water to boil, add 1 T. olive oil and the salt, one T. of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside. In a large skillet, heat the remaining T. of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat. Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 T. of tomato paste, and stir. Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat. Add the pasta to the sauce (I don’t always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!

 

Creamy Tomato and Chickpea Soup

Creamy Tomato and Chickpea Soup

Creamy Tomato and Chickpea Soup

 

4 T. extra-virgin olive oil

4 T. finely chopped fresh coriander leaves (cilantro)

2 onions, minced

4 cloves garlic, crushed to a paste

2 cups (400 g) drained cooked or canned chickpeas

6 cups (1.5 liters) water

2 cups (450 g) stewed tomatoes (about 1 1 / 2 14.5-oz/411-g cans)

1 1 / 2 tsp. salt

1 tsp. ground cumin

1 / 2 tsp. ground black pepper

1 / 2 tsp. ground turmeric

Generous pinch of ground red pepper (cayenne)

 

Pour the oil into a large saucepan with a lid and place over medium heat. Add the coriander leaves and onion and sauté for 10 minutes, uncovered. Add the remaining ingredients, stir, and bring to a boil. Cover and cook over medium heat for 25 minutes. Remove from the heat and allow to cool slightly. Purée, then return to the saucepan, adding more water if desired. Reheat and serve.

Grandaddy’s Skillet Cornbread

Grandaddy’s Skillet Cornbread

Grandaddy’s Skillet Cornbread

 

2 C. self-rising cornmeal mix

2 T. butter, melted and cooled slightly

2 C. buttermilk

2 eggs, beaten

2 T. mayonnaise

1 T. shortening

 

In a bowl, combine all ingredients except shortening. Stir until creamy. Grease a cast-iron skillet well with shortening. Pour batter into skillet. Bake at 425 degrees for 15 minutes, or until a toothpick inserted in the center tests clean. Cut into wedges; serve warm. Makes 8 servings