Gingerbread Houses by Mirabel and Daniela

Mirabel's Gingerbread House

Daniela's Gingerbread House

Mushroom and Courgette Quiche

Quiche with Mushrooms and Courgettes (zucchini)(inspired by Delia's Cookbook)

Quiche Pastry

Ingredients

flour
spry
water
salt
beaten egg

Directions
This is enough for a 20cm pie pan (I use pyrex).
1 cup flour in a bowl, add a half teasp. salt, mix together a bit.
Take 1/2 cup spry and rub it together with the flour so it becomes like thick breadcrumbs.
Add 1/4 cup very cold water and mix together quickly, it should all bind in a ball.

Preheat oven to 350 degrees F.
Roll out the dough into a larger circle than the pie pan, fold the dough in half and place it in half of the pan. Then unfold the top half and press the dough into the sides and bottom of the pan with your fingers. Prick with a fork all over the dough.
Place in the center of the oven and bake for 15 minutes.
Remove from oven and paint the inside with beaten egg (use the rest for the filling)
Put pie pan back in oven and bake for another 5 minutes.

For The Filling

Ingredients

1 package white mushrooms
1 small courgette (zucchini)
1/2 cup grated gruyere cheese
3 large eggs plus 3 egg yolks
10 fluid oz. heavy cream (or 5 oz.yoghurt, 5 oz. heavy cream)
1/8 teaspoon ground nutmeg
salt and pepper

Directions

Wash the mushrooms and courgette (zucchini). Chop the mushroom and slice the courgette.
Drain in a colander.
In a skillet melt 1 tablespoon butter, saute the mushroom and courgette slices separately for 7 minutes. Stir from time to time. Remove from pan and let the mushrooms and courgettes (zucchini) drain on paper towels.

Place the mushrooms and courgette (zucchini) slices in the base of the pie crust. Sprinkle 1/2 grated gruyere cheese.
In a bowl, beat 3 large eggs and 3 egg yolks thoroughly, then whisk 10 fluid oz cream ( or 5 oz yoghurt and 5 oz cream ) into them and season with salt, pepper, ground mustard and 1/8 teaspoon ground nutmeg. Pour the mixture over the mushroom and courgette (zucchini) filling and bake at 350 degrees F.  for 35 - 40 minutes or until the center is set and the filling golden and puffy.
Serve immediately (also reheats well)

Eggplant Moussaka

Eggplant Moussaka
Mousaka’a Batinjan bi Zeyt
(from Classic Lebanese Cuisine by Chef Kamal Al-Faqih)
This recipe from Classic Lebanese Cuisine is excellent, it can be made up to three days ahead and served at room temperature.

Ingredients

1 1/2 lbs. eggplant
Salt
Olive oil
1 large onion
1/4 cup clove garlic
1/2 cup of Frozen Pearl Onions
1 can Garbanzo Beans
1/8 teaspoon ground pepper
2 tablespoons chopped mint  (or 1 teaspoon dried mint)
2 cups boiling water
1/3 cup tomato paste
4 canned plum tomatoes

 Directions

To prepare the egg plant, cut the stem cap off, peel the egg plant leaving a strip of skin so there is a striped look. Slice the egg plant widthwise into discs about 1 inch thick. Then cut the discs into six portions. Place the eggplant in a colander, sprinkle with 1 teaspoon salt, mix well and allow to drain for half an hour.

To prepare the moussaka.
Preheat a skillet with 2 tablespoon olive oil over medium high heat. Add 1 cup sliced onion, 1/4 cup chopped garlic and 1 teaspoon salt and saute until the onions are limp. Add 1/2 cup pearl onions, 1 can garbanzo beans drained, 1/8 teaspoon ground pepper and 2 tablespoons chopped mint and cook for one minute. Stir in 2 cups boiling water and 1/3 cup tomato paste. Once the tomato paste has dissolved, reduce the heat to medium and cook covered for 5 minutes. Remove from the heat, stir in the 4 plum tomatoes diced and set aside covered.

In a small saucepan, heat 2 cups canola oil over medium high heat to 375 degrees F.  The oil should be about 1 inch deep. Fry a few pieces at a time (8) until golden brown on all sides, then remove to a paper towel to drain.
Add the eggplant to the moussaka mixture and carefully fold in. Place the skillet over high heat. Once the mixture comes to a boil around the edges, reduce the hear to medium and cook covered for 7 minutes, then remove from heat.
Serve at room temperature.

Simple Salad

Simple Salad

Ingredients

Romaine Lettuce
Tomato
9 red seedless grapes
1/4 yellow/green pepper
extra virgin olive oil
white balsamic vinegar
salt/pepper
citric acid

Directions

Separate the leaves on a romaine lettuce and wash thoroughly in a bowl of water, wash a whole tomato, 9 red seedless grapes and 1/4 of a yellow and a green pepper.
Drain in a colander.
Chop the lettuce, the tomato, the peppers and cut the grapes in half. Place all in a bowl.
Sprinkle with 1/8 teaspoon salt, a shake of pepper and a shake of citric acid.
Pour 4 tablespoon extra virgin olive oil and 4 tablespoons balsamic white vinegar. Mix together and serve.

Oatmeal Cookies with Walnuts/Cranberries/Raisins

                                    Oatmeal Cookies with Cranberries,Raisin and Walnuts


Ingredients

2 Sticks Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla
1 1/2 cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3 Cups Oatmeal (not Instant)
1/2 Cup Chopped Walnuts
1/4 Cup Dried Cranberries
1/4 Cup Raisins

Directions
Allow 2 sticks butter to stand at room temperature in bowl.
Preheat Oven to 375 Degrees F.
When the butter is softened, add 1 cup sugar, 1 cup brown sugar, 2 eggs, 2 teaspoons vanilla and cream all together.
Add 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 3 cups oatmeal.
Mix well together.
Add 1/2 cup chopped walnuts, 1/4 cup dried cranberries and 1/4 cup raisins.

Form the cookies mixture into small round balls, place on cookie sheet 2 inches apart.

Put in oven and bake for 10-12 minutes

Post Thanksgiving Turkey Soup with Freekeh

Freekeh Turkey Soup

 
Freekeh is a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins, and minerals than the same mature grain and has up to four times the fiber of brown rice.  it is an excellent alternative to pasta, rice or potatoes. (Kamal Al-Faqih Classic Lebanese Cuisine)


Freekeh Turkey Soup and Turkey Vegetable Soup made from leftover turkey
To Make the Turkey Stock:

Ingredients

Turkey Carcass

Turkey Vegetable Soup

1 onion
3 stalks celery
3 carrots
1 garlic clove
Salt, pepper
Rosemary

Directions

After the turkey, there is the carcass with bits of meat attached. Take the meat off and put to one side. Put the bones in a large pot, cover with water,  throw in an onion cut into quarters, 3 stalks celery, 3 sticks carrots (all skins attached), 1 garlic clove, salt, pepper. Bring to the boil and simmer covered for 4 hours.
Strain through a colander and put turkey liquid in fridge overnight.
Next day, skim off any excess fat.

Turkey Vegetable Soup

Ingredients

Turkey stock
3 carrots
1 parsnip
1/2 onion
3 stalks celery
1 head of parsley leaves
Rosemary
Salt
Pepper

Directions

Put half of the liquid in a saucepan, add  3 stalks celery chopped, 3 carrots chopped, 1 parsnip chopped. 1/2 onion chopped, 1 head parsley chopped, a shake of rosemary, salt, pepper.
Bring to the boil and lower heat, simmer covered for half an hour or until the vegetable are tender.


Freekeh Turkey Soup

Ingredients

1 Cup Freekeh
Turkey Stock
2 Cups Cooked Turkey

With the other half of the turkey stock, bring to the boil in a saucepan, add 1 cup frikee and simmer for 25 minutes. Add 2 cups leftover turkey and continue to cook until turkey is warmed through
( approx. 3 mins.)

Serve hot with bread. I like the two soups mixed together, some like one or the other alone.

Pumpkin Pie

Pumpkin Pie
Makes 2 pies

Ingredients for the dough
2 cups flour
1 teaspoon salt
1/2 cup crisco
1/2 cup water

Mix together to form a ball. Let rest while you make the filling


Ingredients for the filling
1 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can pure pumpkin 29oz
2 cans 12 oz each evaporated milk

Directions
Mix sugar  salt cinnamon ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and sugar - spice mixture. Gradually stir in evaporated milk.
Halve the dough and roll out the dough on a floured board. Place in 9 inch pie dish sprayed with Pam. Press into the base and round the edge, flute edges.
Pour filling into pie shells.
Bake in preheated 350 degrees Fahrenheit for 45 mins. or until knife inserted near center comes out clean.

Creamed Corn ( Thanksgiving continued)

Creamed Corn

Ingredients (to every can of creamed corn, beat up one egg. )

3 cans creamed corn
3 eggs
Salt
Pepper
Sugar
Nutmeg
Cinnamon

Directions

Beat the eggs first with a dash of salt and pepper and a very little sugar.
Gradually add corn, beating all the time. I also freeze corn from the summer and often throw some of that in as well.
Pour in pyrex dish and top with nutmeg and cinnamon.
Bake at 300 Degrees F. for one hour.

Sweet Potato and Leek Gratin (Thanksgiving continued)

Sweet Potato and Leek Gratin
Can be made day before, reheat at 300 degrees F. covered. Serves 6

Ingredients

2 large leeks (1 lb total)
2 tablespoons unsalted butter, more for the pan
2 tablespoons olive oil
6 oz pancetta or country ham
1/4 cup minced garlic
2 cups heavy cream
3 tablespoons fresh thyme leaves
1 teaspoon coarse salt
black pepper
2 medium sweet potatoes
3 medium Idaho potatoes

Directions
Take the 2 large leeks, trim, half lengthwise, slice 1/4 inch crosswise, swished and soaked in enough cold water to cover. Lift the leeks gently from their soaking water so that any grit stays behind. Drain them in a colander.
In a medium saucepan over medium heat, melt the butter in the olive oil. Add 6 oz pancetta diced in 1/4” pieces, stirring occasionally until golden (about 4
mins). Remove with a slotted spoon and drain on paper towels.
Add the leeks and 1/4 cup minced garlic to the pan,cover and reduce the heat to low. Sweat the leeks and garlic, cooking slowly and stirring occasionally until the leeks are softened (about 5 mins). Don’t let the leeks or garlic brown.
Add 2 cups heavy cream. Bring to a boil. Reduce heat and simmer uncovered for 5 mins. Stir in the ham, 3 tablespoons fresh thyme leaves, 1 teaspoon coarse salt and a shake of pepper to taste. Set aside.

Heat the oven to 350 degrees F.
Butter a 2 quart casserole dish (or spray Pam). Peel and slice 2 medium sweet potatoes between 1/4 to 1/8” thick. Repeat with 3 Idaho potatoes,

Arrange one overlapping layer of Idaho slices on the bottom of casserole. Season lightly with salt and pepper. Spoon 2 tablespoons leek cream evenly over the potatoes. Add a layer of sweet potato slices, season lightly with salt and pepper and spoon on another 2 tablespoons of leek cream. Repeat with remaining potatoes until all are used. Press down firmly on the potatoes with hands and drizzle remaining leek cream over them.
Bake until the gratin is golden on top, 50 - 60 minutes.
Let rest in a warm place for 15 min.

Cut leeks lengthwise and then chop crosswise

Green Bean Casserole (Thanksgiving continued)

Fresh Beans make the Bean Casserole yummy

Green Bean Casserole

Today I bought fresh beans, which I am going to wash and blanch quickly in boiling water, then freeze until Thanksgiving Day. This saves on time. I only make this dish on Thanksgiving, I once deleted it but got so many complaints, it’s back in as an old time favorite.
Ingredients

Green Beans partially cooked
1 can Campbell’s Cream of Mushroom Soup
1 Can French’s Fried Onions
1 teaspoon soy sauce
1/4 cup milk

Directions
Wash the beans, top and tail and cut in half. Bring a saucepan filled with water to the boil, put a tablespoon salt in the water and drop the beans in for 6 minutes. You can then either freeze the beans or proceed with the recipe.
Combine all above ingredients, reserving 2/3 cup of the French’s onions for the topping.
Place in a pyrex dish and bake at 350 degrees Fahrenheit for 30 minutes, or until bubbly and browned on top.

Thanksgiving Menu

Getting ready for Thanksgiving is like preparing to paint a room, first I see who's coming and then I make a list.......... starting with a menu, I can gently start buying items that are non perishable. I'm going to post my steps and the recipes this year. Our family keeps growing! There will be fifty of us this year. My favorite holiday by far!

Menu

Shrimp with dip
Cheese with Crackers
Vegetables with dip
Spring Rolls
Mexican Dip with Corn Chips
Turnip/hot pepper/hummus platter

Turkey (3) 2 steamed by Chris and 1 roasted in oven.
Stuffing
Gravy (Jason)
Tabuli with Romaine Lettuce
Peas
Creamed Corn
Green Bean Casserole
Sweet Potato & Leek Gratin
Sweet Potato and Peaches
Mashed Yams
Cranberry Relish
Creamy Cranberry Relish
Fresh Cranberry Sauce (Jason)
Jellied and Berry Cranberry Sauce

Cheese Cake (2)
Pumpkin Pie (2)
Pecan Pie (2)
Apple Pie (2)
Fruit Platter
Marmoul (Nuwal)


I make the Cranberry Relish first and keep it in a large jar in the fridge.


Cranberry Relish

Make this seven days before eating, can be stored in refrigerator for 2 -3 weeks

Ingredients

2 12 oz packages fresh cranberries
2 cups sugar
2 cups water
1 12oz frozen orange juice
2 cups raisins

1 1/2 cups chopped walnuts
2 cups chopped celery stalks
2 cups chopped pineapple
2 cups chopped apple
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon

Directions

Wash cranberries first, discard any berries that are not firm.
Then in a saucepan put 2 cups sugar, 2 cups water and the drained cranberries. Cook over low heat for 15 minutes.
Let cranberries cool while you are chopping the other ingredients.
In a large bowl, place the frozen orange juice and add the cranberry mixture to the frozen orange juice. This speeds up the thawing process.
Add remaining ingredients, mix well and then refrigerate for at least one week. This can be stored for up to 3 weeks.

I also make the cheese cake and put it in the freezer. Cheese cake freezes really well.

Cheese Cake
This is from Vincent Price’s Cookbook, now out of print, but a fabulous recipe book. This cheese cake is unusually light, not dense or heavy. I make this every Thanksgiving, it freezes well so I make this ahead of time. This can be made up to a month ahead and kept in the freezer.

I doubled Vincent Price’s recipe so I used a 12 inch spring form cake pan instead of an 8 inch pan. Using a 12 inch spring form cake pan, grease the inside of the pan with 2 tablespoons butter and then coat the butter with graham cracker crumbs. Coat the sides first by turning the pan on its side, and shake the pan so the crumbs can stick, keep turning the pan and adding more crumbs as needed. When the sides are well coated, shake a light coating of crumbs onto the bottom of the pan. Put spring form cake pan in freezer for at least 30 minutes.
If you want to make this recipe with an 8 inch cake pan, cut the ingredient amounts in half.Ingredients

2 tablespoons butter
1/2 cup graham cracker crumbs
24 oz cream cheese
1 1/2 cups sugar
8 egg yolks
4 tablespoons flour
3 teaspoons vanilla
1 teaspoon salt
4 cups cream

Directions
Preheat oven to 300 degrees Fahrenheit
Put 24 oz cream cheese in a large bowl and let it come to room temperature.

Pour 4 cups heavy cream in a saucepan and heat over low heat, not allowing the cream to boil.

In a separate bowl, separate 8 egg yolks and the egg white.
To the cream cheese and egg yolks, add 1 1/2 cups sugar, 4 tablespoon flour, 3 teaspoons vanilla and 1 teaspoon salt. Beat thoroughly until with an electric mixer until mixture is smooth and creamy.

Turn speed to lowest and gradually pour in 4 cups scalded cream

Beat the egg whites until stiff but not dry.
Add to cream cheese mixture and fold the egg whites in lightly.

Pour mixture into prepared spring form cake pan, then set pan in a shallow pan containing 1 inch of hot water.
Bake in the oven for 1 1/2 hours.
Refrigerate at least 6 hours before serving.

Sauteed Cauliflower Heads

Sauteed Cauliflower Heads

Ingredients

1 Whole Cauliflower
3 Eggs
Salt
Pepper
Vegetable Oil

Directions

Slice the cauliflower straight through the center so that the stalk is halved. Then slice off the cauliflower heads leaving
about 2 - 3 inches of the stalk attached. Wash the cauliflower heads and drain in a colander. Pat dry with a paper towel.
Beat 3 eggs in a bowl, add 1/2 teaspoon salt and 1/8 teaspoon pepper.
In a saucepan, pour enough vegetable oil so it is approximately 1 inch deep. Heat over medium high heat. Dip 4 cauliflower heads in egg mixture and then carefully drop into the hot oil. Turn the heads so that they become golden brown on all sides. Place on a paper towel to drain the oil.
Arrange on a platter and serve as finger food. Delicious hot or cold.

Mnaquish bi-Zatta (Thyme, Sumac and Sesame Seed Pizza)

Zatta is a blend of thyme, sumac and sesame seeds. Mixed with olive oil and lemon juice, it is spread evenly over flat dough and baked in the oven served in the shape of a pizza or flat bread. Zatta can be bought at Samir’s in Syracuse or any specialty market. Delicious eaten with yoghurt, good to eat any time of  the day.
When making fataya, there is often some left over dough, this is a good chance to make a couple of these zatta mnaquish.

Ingredients
3/4 cup zatta
1 1/2 tablespoons sumac
3/4 cup olive oil
2 tablespoons freshly squeezed lemon juice

Use the recipe for dough for spinach fataya (posted 1/7/12) 
For the Dough

Ingredients

4 cups bread flour
2 cups cake flour
2 teaspoons salt
1 tablespoon sugar
1 packet or 2 tblsps yeast
1 cup spry (Crisco)
2 cups water

Directions

In a large bowl, mix together bread flour, cake flour, salt and sugar. Make sure the ingredients are thoroughly blended.
Add the spry and work into the flour mixture by rubbing the flour and spry together with your hands, make sure all the flour is mixed in well with the spry (Crisco).
Take a smaller bowl, add the yeast and mix with 1/2 cup warm water to soften the yeast, mix quickly with a spoon and pour over the flour mixture. Next add another two cups warm water. (Situ Stevens used to use 1 cup milk and 1 cup water)
With your hands, mix it all in together, it will form into a ball of dough, it shouldn’t be too wet .... you can add a bit more flour if it is, or water if too dry. It can be tacky and sticky in texture. Knead the dough a few times but not excessively. Then cover the bowl with saran wrap and a blanket. Leave aside to allow the dough to rise.
I often make this in the morning and then return to make the fataya/zatta in the afternoon.
You can also keep in the fridge, but make sure the dough is at room temperature before trying to roll it out.


To Make the Zatta

Preheat the oven to 390 degrees Fahrenheit.

Roll dough into half inch thick circle. Spray a pizza pan with Pam and place the rolled out dough on a pizza pan. Flute with fingers around the edge of the circle forming a lip.
In a bowl mix 3/4 cup zatta, 1 1/2 tablespoons sumac, 3/4 cup olive oil, and 2 tablespoons lemon juice. If the mixture is too thick, add more olive oil or if too runny, add more zatta. Spread the zatta paste on to the dough and place in oven. Bake at 390 degrees F. for 10 to 12 minutes.

Sauteed Sliced Egg Plant

These are delicious sliced and sauteed in oil. Eat as a sandwich in pita bread.

Egg Plant on right, shown with cousa slices (posted 7/8/12)

Ingredients

2 large firm egg plants
salt
olive oil

Directions

Place the eggplant in a bowl of cold water and rinse well. Slice off the stalk. Slice the eggplant about 1/8 inch thick horizontally so that you have round shapes. You can also slice the eggplant lengthwise, this works better on smaller sized
eggplants.
Place sliced eggplant on a plate, sprinkle with salt and let stand for an hour.
The salt draws out the moisture and prevents the eggplant from becoming heavy and oil laden when frying. Pat dry with a paper towel.

In a skillet, pour olive oil so it is 1/4 inch in depth, heat up the oil and saute no more than six at a time. Let drain on a paper towel and then arrange on a platter.

Very nice with pita bread or as an addition to a creative sandwich.
These keep well in the fridge, covered and are great for a lunch on the run.

Chicken Tenders in Italian Tomato Sauce

Ingredients
12 Chicken Tenders
1 cup flour
1 egg
1 cup Panko breadcrumbs
2 tablespoons olive oil
2 tablespoons butter
1 Vidalia onion
1 clove garlic
1 package white mushrooms
4 ripe tomatoes
1 red pepper
fresh basil (3 stalks)
fresh Italian parsley
oregano
salt
pepper
Parmesan/Reggiano Cheese

Directions
Preheat oven to 350 degrees Fahrenheit.
Spray a pyrex dish with Pam.
Make the sauce first.
Boil a pan of water and drop 4 tomatoes in, leave for 1 minute then remove. Doing this makes it very simple to peel off the outer skin. Chop the tomato and set aside in a bowl.
Chop 1 sweet onion, finely chop 1 clove garlic, and in a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add the chopped onion and garlic and saute for 4 minutes. Meanwhile, wash and chop the red pepper.
Wash the mushrooms, discard the stalks and slice the mushroom head.
Add the pepper, chopped mushrooms and chopped tomato.
With scissors cut up the leaves of three stalks of fresh basil and about 10 stalks of Italian parsley, snip the leaves and tender stalks.
Add 1 teaspoon salt, 1 teaspoon ground oregano and 1/2 teaspoon pepper.
Cover and simmer for 5 minutes.
Next, prepare the chicken tenders.
In three bowls, place 1 cup flour, 1 egg beaten and 1 cup Panka breadcrumbs.
Dip the chicken in flour, then the egg and finally the Panka breadcrumbs
Heat 4 tablespoons vegetable oil in a skillet and saute chicken till golden brown.
Place the chicken in a pyrex dish (sprayed with Pam) and
pour the tomato sauce over the top, spread evenly and sprinkle 3 tablespoons ground parmesan/reggiano cheese.
Place in preheated oven and bake for 25 minutes uncovered.

Nice with new potatoes and a salad/

Baked Haddock with Parmesan/Reggiano Tomato Sauce

Ingredients

4 filets of haddock (about 1 lb)
2 tablespoons olive oil
2 tablespoons butter
1 Vidalia onion
1 clove garlic
4 ripe tomatoes
1 red pepper
fresh basil (3 stalks)
fresh Italian parsley
oregano
salt
pepper
Parmesan/Reggiano ground cheese

Directions

Preheat oven to 350 degrees Fahrenheit.
Spray a pyrex dish with Pam.
Boil a pan of water and drop 4 tomatoes in, leave for 1 minute then remove. Doing this makes it very simple to peel off the outer skin. Chop the tomato and set aside in a bowl.
Chop 1 sweet onion, finely chop 1 clove garlic, and
in a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add the onion and garlic and saute for 4 minutes. Meanwhile, chop the red pepper.
Add the pepper and chopped tomato.
With scissors cut up the leaves of three stalks of fresh basil and about 10 stalks of Italian parsley, snip the leaves and tender stalks.
Add 1 teaspoon salt, 1 teaspoon ground oregano and 1/2 teaspoon pepper.
Cover and simmer for 5 minutes.
Wash the fish and place in the pyrex dish.
Pour the tomato sauce over the top, spread evenly and sprinkle 3 tablespoons ground parmesan/reggiano cheese.
Place in preheated oven and bake for 25 minutes uncovered.
Nice served with linguine and salad.
Also good with salt potatoes, asparagus and salad.

Kafta Mishwi (Beef Fingers Barbequed)

Kafta Mishwi (Beef Fingers Barbequed)

Inspired by Serene Sayles who gave me this recipe years ago in London, she would grill the kafta in the oven. Here in Syracuse we have a wonderful restaurant called Byblos, one of their specialties is their delicious kafta. I peeked in Chef  Kamal  Al-Faqih’s cook book and liking his seasonings, served it this evening. I made it with beef but you can substitute lamb for the beef. We barbequed our meat on a charcoal grill. I made the traditional finger shapes but also made some hamburger patty shapes, you can do them either way. Some people shape the meat on a skewer, we did not do this. I really like the fact that you can make these the same day ahead, keep covered in the fridge until grilling, eat wrapped up in pita bread.

Ingredients

1 lb ground beef (80%)
3/4 cup finely chopped onion
1/2 cup finely chopped Italian parsley (use green leaves and tender stems)
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
shake of ground cloves
shake of ground nutmeg




Directions

Place all the
ingredients in a

Shown here as rather pudgy finger shapes, alongside some patties.

bowl and mix
well together with
your hands. Make
sure the onions and
parsley are thoroughly
mixed with the meat,
I added a touch more
balsamic vinegar as
the meat mixture felt
a bit dry. Form the
meat into fat finger
shapes, approximately
six inches long, cover
with plastic wrap and
refrigerate. Grill the
same day. They take
about 3 minutes to
grill rolling from side to side. Make sure the meat is cooked through but still moist, place in a silver foil pan and cover with silver foil and set aside to allow the kafta to steam for a further 3 - 5 minutes.

Squash Flowers fried in Beer Batter

 
Squash Flowers fried in Beer Batter
We find squash flowers
in our local farmer’s market

during the summer.
Delicious as an appetizer.

Ingredients
12 Squash Flowers
1 cup flour
1 cup beer - gradually add to flour
shot glass of whisky
1 egg
Vegetable oil

Directions

Mix all together, don’t let the batter become too thick.
Dip the squash flowers in the batter and deep fry in vegetable oil.
Drain on paper towels and sprinkle with salt.

Cousa Omelet (Ijjie Cousa)

Either use grated cousa or if you have hollowed out the cousa to stuff, use the insides for this dish.

Ingredients

3 large eggs beaten
1 cup chopped white onion
3/4 cup grated cousa or the hollowed out part, squeeze out the moisture first
1/2 teaspoon salt
shake of pepper
1 1/2 tablespoons flour
1/2 teaspoon baking soda
olive oil for frying

Directions

In a bowl, combine all the ingredients except the oil. Be sure to squeeze out the moisture in the cousa before adding to the beaten eggs.
Pour olive oil into skillet, so it covers bottom of pan and heat.
Pour the egg mixture into skillet once the oil is hot.
Once the egg is browned on one side, cut the omelet
in half and with a spatula, flip it over to brown on the other side.
Serve right away with pita bread.

Green Beans, Cheddar Cheese and Black Olives in Pita Bread

Ingredients

Fresh Green Beans
Calamari Black Olives
Cheddar Cheese
Pita Bread

Directions

Open the pita bread to form a pocket, slice some cheddar cheese and place inside the pocket, add lots of beans, close up the pocket and eat with calamari black olives.

Fresh Peas are Here!

Fresh peas are here at the Farmer's Market!
Just eat them straight out of the pod.

Steamed Asparagus

Steamed Asparagus

Asparagus at the Farmers Market is supreme right now. Steamed asparagus is quick and easy to prepare and there is nothing more divine.

Ingredients

1 bunch asparagus
salt

Directions

Cut the asparagus two inches from the end, place in a bowl of water to wash.
Prepare a saucepan with a steamer, fill with water so that there is about 1/2 inch water visible through the steamer. Bring the water to the boil, then place the asparagus stalks on the steamer. Cover and steam for 8 - 10 minutes, till the asparagus is bright green and beginning to be tender. Test with a fork. If you like it less crisp, continue to steam until it is done to your likeness.  Drain and serve.

Cream of Celery Soup

Cream of Celery Soup

Ingredients

2 tablespoons butter
5 cups chopped celery
1 large onion chopped
1 russet potato chopped into 1 inch cubes
1 bag frozen peas
6 cups chicken broth
1/2 cup fresh mint leaves
2 cloves garlic finely chopped
salt & pepper
1 teaspoon oregano
1/2 cup heavy cream

Directions

In a large pot, melt 2 tablespoons butter over medium heat. Add 5 cups chopped celery and l large onion chopped, and cook covered for 20 minutes until tender. Add 1 russet potato chopped into 1 inch cubes, 1 bag frozen peas. 6 cups chicken broth, 1/2 cup chopped mint leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon oregano and 2 cloves garlic finely chopped. Simmer covered for 30 minutes.Check to make sure celery and potato is tender.  Puree in batches in food processor, return liquid to pot, add 1/2 cup heavy cream and heat over low heat, stirring occasionally until the soup is at a low simmer. Do not let boil.

Lobster Rolls

Lobster Rolls
(from Bon Appetit)

Michael Paterniti wrote about his search for the ultimate lobster roll. He says warm toasty buttered rolls are key. Jason made some for us earlier this year, the memory of his lobster rolls linger for a long time.
Jason made his own mayonnaise with canola oil, his description of how he made the rolls seems very similar to this one. If you are lucky to have any left over lobster, which would be most unusual, use that.

Ingredients

utensils to crack the lobster shell and dig out meat from legs and claws

3 x 1 1/4 lb live lobsters
1 celery stalk finely chopped
2 tablespoons freshly squeezed
lemon juice
1 tablespoon chopped chives
3 tablespoons mayonnaise
(or better homemade mayonnaise)
pepper, salt
6 New England style split top hot dog
buns (or Kaiser rolls)
2 tablespoons unsalted butter

Directions

Lobster can be prepared a day ahead. Cover and store in fridge. Toss with remaining ingredients the next day.

In large pot, pour water until it’s at the depth of 1 inch. Bring to a boil and salt generously. In Maine, lobster is cooked this way with seaweed. Once the water is boiling, add the lobsters head first, cover and cook until bright red, 8 - 10 minutes. Remove lobsters and allow to cool.
Crack lobster shells, pick meat from tail and claws and cut into 1/2 inch pieces. Mix lobster, 1 celery stalk chopped, 1 tablespoon chopped chives, 2 tablespoons freshly squeezed lemon juice and 3 tablespoons mayonnaise in a bowl. Season with salt and pepper. You may need to add more mayonnaise at this point, add more lemon juice or salt and pepper. Taste and adjust as you desire.

The rolls have to be warm. Heat a large skillet over medium heat. Spread flat sides of buns with a little butter. Cook until golden, approximately 2 minutes per side.
Fill with the lobster mixture.

Homemade Mayonnaise

Ingredients

1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 canola oil, divided

Directions

Combine egg yolk, 1 1/2 teaspoon freshly squeezed lemon juice, 1/4 teaspoon white wine vinegar, 1/4 teaspoon Dijon mustard and 1/2 teaspoon salt in a bowl. Whisk until blended and bright yellow about 30 seconds. Add 1/4 cup canola oil, pouring in a very slow stream, whisking all the time... (about 4 minutes). Then gradually add 1/2 cup oil, still pouring in a slow stream and whisking continuously until mayonnaise is thick (about 8 minutes). Cover and chill, make ahead. Can be chilled up to two days.
To make aioli, add 1 clove garlic minced and substitute olive oil for canola oil.

Za'ata with Kishk

When David’s grandmother (Situ) came to America as a young bride, she carried all the memories of Lebanon in her heart. She came from the Chouf area, where wild thyme grows in abundance in the hills. They would pick wild thyme and dry it for za’ata. But there is another herb that looks a bit like mint but is softer, tastes like oregano but with a stronger more distinct taste. While walking in some fields in Connecticut, Situ found a plant that reminded her of her home ...... when she tasted it, it was exactly what she had been searching for to make za’ata with kishk. She dug a few plants up all those years ago, and every year they came up in May, spreading all over the garden. Mint tends to overpower it, so we keep them apart. When her daughters married, they took some of these plants with them and to this day, we all have a patch of za’ata growing in our gardens. I’ve always been confused by what this exactly is. Ana Sortun writes in her excellent book, Spice, ......‘Some sources maintain that the very green herb called za’atar is a type of thyme; though some sources say it is Syrian hyssop (a herb similar to oregano). Fresh za’atar in the Middle Eastern markets in Watertown, Massachusetts, looks more like summer savory, or a crossing of marjoram, oregano and thyme. To further confuse matters, za’atar also refers to a blend of the green herb, sesame seeds and other spices. Za’atar blends vary widely in color and spice flavors. The za’atar blends in Israel and Lebanon are similar to the Jordanian version, but they are not as vividly green. In Syria, the za’atar blends contain more sumac and sometimes chilies or cumin are added. We buy the Lebanese version, and add sumac. We use the dried zatta for man’oushie. However, we also use the fresh leaves of this plant to make a delicious dish to be eaten with fresh pita bread.

Ingredients

1 cup fresh Za’ata, leaves only  
3 tablespoons olive oil
1/3 cup kishk (kishk is a mixture of fermented milk, salt and bulgur, dried and ground into a cornmeal or powder like form with a tart flavor.) Can be found in Middle Eastern specialty stores.

Directions

Pluck the leaves and wash in a bowl of water. Drain through a colander and then dry between paper towels.
Place leaves in a bowl, add 3 tablespoons olive oil and 1/3 cup kishk. Mix with a fork and eat immediately with pita bread.

birthday cake by Mirabel

Rhubarb and Strawberry Crumble

Fresh rhubarb posing with mint

Rhubarb and Strawberry Crumble

Ingredients

2 cups chopped rhubarb stalks
12 strawberries
1/2 teaspoon ground ginger
1/2 cup sugar
1 cup flour
6 tablespoons butter at room temperature
pyrex dish 8” x 8 1/2”

Directions

Preheat oven to 350 degrees F.

Buy fresh rhubarb, in season end of April
beginning of May in Upstate New York.
Easy to grow, comes up by itself every year.

Slice the rhubarb stalk close to the base when harvesting.
To Prepare rhubarb, remove the large leaf and discard. Sometimes the outer membranes are a little stringy, just peel off the outer stringy bits, then chop into 1/2 inch chunks. Wash in a bowl.
Place the chopped rhubarb in a saucepan with 3 tablespoons water, 1/2 teaspoon ground ginger and 4 tablespoons sugar. Cook over low heat covered for 5 minutes or till tender.
Wash the strawberries and slice.

In a pyrex dish, spray with Pam, then place the sliced strawberries on bottom. Next drain some of the extra juice off the rhubarb and add to the strawberries.
For the crumble, have 6 tablespoons butter at room temperature, add 1 cups flour and rub butter and flour together  with your hands until the texture is like breadcrumb. Mix in 1/2 cup sugar and then pour the crumble mixture over the rhubarb and strawberries.

Bake in oven at 350 degrees F. for 25 minutes or bubbling and browned on top.

Scallops with Yummy Granny Smith Apple Sauce

Scallops with Yummy 

Granny Smith Apple Sauce
David found this delicious
recipe in Bon Appetit.
A delicious combination.

Ingredients

10 large Sea Scallops
2 Granny Smith Apples
1/3 cup water
1 Lemon freshly squeezed
3 tablespoons Olive Oil
2 tablespoons butter
salt
pepper

Directions

Take 1 Granny Smith Apple, cut into quarters, peel and remove the core. Chop into small 1/4 “ cubes and place in a blender with the juice of 1 lemon and 1/3 cup water.
Blend until completely smooth. Place puree in a bowl.
Take the other apple and cut into quarter, peel and remove the core, chop into small 1/4” cubes and add to the apple puree in the bowl. Set to one side.

Wash the scallops, drain in a colander (remove side muscle if not already done), pat scallops dry in a paper towel. Sprinkle scallops with salt and pepper.
In a skillet, heat 3 tablespoons olive oil over medium high heat.
Cook scallops until golden brown, about 2 minutes on each side. Place scallops on a plate and cover with silver foil.
Add 2 tablespoons butter to skillet and scrape up the browned bits from the bottom of the pan.Add the apple mixture and cook stirring for approximately 4 minutes, to allow the juice to thicken and the apples pieces to soften.
Serve with the scallops and a nice salad.

macaroni with tuna fish salad

Macaroni with Tuna Fish Salad
(or substitute left over Chicken for tuna fish)

Ingredients

1/4 lb elbow pasta
1 can tuna fish in oil
3  tablespoons mayonnaise
1 lemon freshly squeezed
1 stalk celery finely chopped
1 tomato cut into small wedges
1/2 baby romaine lettuce chopped
salt
pepper
2 tablespoons chopped chives
3 stalks mint, leaves only chopped
1 red pepper chopped 
3 tablespoons chopped fresh parsley

Directions

In a large pot, bring 6 cups water with 1 tablespoon salt to the boil.
While waiting for the water to boil, drain the tuna fish and place in a bowl. Take 3 tablespoons mayonnaise and mix into the tuna fish. Add 1 stalk celery finely chopped, 1 tomato cut into small wedges, 1/2 baby romaine lettuce chopped, 2 tablespoons chopped chives, 3 stalks mint (leaves only) chopped, 1 red pepper chopped, 3 tablespoons fresh parsley chopped and salt and pepper to taste. Cook the pasta according to the package, drain pasta in a colander and run cold water over the pasta to cool. Add pasta to the bowl with all the other ingredients. Add salt and pepper to taste and the juice of 1 lemon.  Mix all together.

Shrimp with Angel Hair Pasta

Shrimp with Angel Hair Pasta

I keep a bag of frozen shrimp in the freezer at all times.This is a dish that is absolutely delicious. Preparation time is no more than 20 minutes.

Ingredients

12 Large Shrimp
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic
2 tablespoons fish sauce
1/4 cup flour
1/8 cup grated parmesan cheese
3 tablespoons chopped parsley
salt and pepper
1/4 pound angel hair pasta

Directions

Get large shrimp. If the shrimp is frozen, thaw in a colander for a good hour before preparing, the shrimp will mostly thaw. At the end of the hour, run the shrimp under cold water to remove any ice  and then pat dry with a paper towel.
While the shrimp is thawing, have a large pot filled with water and 1 tablespoon salt, bring to boil.
Once the shrimp have thawed, heat a skillet with 2 tablespoons olive oil and 3 tablespoons butter. Peel and slice cloves once, drop into skillet and saute until the cloves start to brown. Remove cloves.
Take 1/4 cup flour, add a shake of salt and pepper, and sprinkle the shrimp very lightly with the flour, shaking most of it off before placing them in the skillet. Saute shrimp approximately three minutes on each side. When you have done one side of the shrimp, drop the angel hair pasta into the boiling water and cook for 2 minutes, the pasta and shrimp should be done at the same time. Drain the pasta, add 2 tablespoon olive oil to the pasta and mix in a large serving bowl. Remove the shrimp from the skillet and place on a plate. To the skillet add 2 tablespoons fish sauce, and mix quickly then pour over the pasta. Mix the pasta, with 1/8 cup parmesan cheese and 2 tablespoons chopped parsley. Arrange the shrimp around the edge of pasta and sprinkle with the remaining chopped parsley.

Serve with salad.

Kibbee Bi Saniyeh (Kibbee in the Tray)

Kibbee bi Saniyeh (Kibbee in the Tray)

This dish is traditionally served in a round tray  and served in wedges.  The meat was generally lamb and ground through a meat grinder several times. The bulgar wheat was soaked overnight. My mother in law and her mother did not make it this way. Instead of the round tray, they used a rectangular pyrex dish. They used ground beef instead of lamb and the bulgar was soaked briefly and then drained. I like the nutty texture of the kibbee made this way rather than the traditional kibbee made with lamb.

Ingredients

4 lbs Ground Lean Beef

1 Spanish Onion
2 cans  Campbells Beef Broth
2 3/4  cups Bulgar (finely cracked wheat)
Alllspice
Cinnamon
Salt
Greek Yoghurt
Lemon Juice/or pomegranite juice
Olive Oil
2 tablespoons pinenuts

Make the filling first.
Directions for the Filling
Chop 1 large Spanish Onion.
Put 2 tablespoons olive oil in frying pan, heat the oil and fry the chopped onion till golden brown.
Add 2 generous tablespoons pinenuts. Keep stirring being careful not to let the pinenuts burn.
To avoid the spices being burnt, remove the pan from the fire and add,
a shake of pepper
a palmful of allspice
a dash of cinammon
1 teaspoon salt
1 lb ground beef.

Mix well together and return to heat, continue to saute and stir till meat is brown.

Remove the meat with a slotted spoon to get rid of any excess oil and moisture and place mixture in a bowl. Leave to cool down.
Make the kibbee next.


Directions for Kibbee
Take a can of Campbell’s Beef Broth and pour into a large bowl.
In another bowl, place 2 3/4 cups bulgar (finely cracked wheat) and fill with water.
Pour water off very slowly into sink, trying not to lose too much of the cracked wheat.

Add cracked wheat to beef broth, squeezing out any excess water with your hands.

To the cracked wheat and beef broth add:
    3 lbs ground beef
    a palmful allspice
    1/2 a palmful pepper
    a palmful salt
    large dash of cinnamon

Dip your hands into cold water first and mix all together with your hands. The damp hands help the spices to be thoroughly mixed into the meat. Add another can of beef broth to the mixture. Mix thoroughly.
Using a pyrex dish (I use 13 1/2 x 8 3/4 inches),wipe oil round the inside with a paper towel.

Take a handful of the kibbee mixture and form
into a thin hamburger patty.
Place and shape to the corners of the pyrex dish,
 continue in this fashion until the entire bottom
of the dish is covered. The bottom layer should
be thinner than the top layer.

Spread the meat filling evenly over the bottom layer.
Sprinkle a few drops lemon juice over the filling.

Spread 4 tablespoons leban (thick Greek yoghurt)
 over the filling.

Now make the top layer of the kibbee in the same manner you made the bottom, except this layer is a little thicker.
With a little oil, smooth seal off any empty spaces and cracks on the top layer of the kibbee meat.

Score top layer gently with a knife, just touching not cutting all the
 way through. You can make any design you desire.

Make one insertion right through the center with the knife and then
 go round the edge of the dish. This allows the oil to circulate while
baking.

Pour a little oil over top of kibbee dish, approximately 1/2 cup olive  oil

Bake at 350 degrees F. till golden brown, pour off all oil, put back in oven and continue to bake until kibbee is a deep brown.

Serve with yoghurt and salad.

Freezing

Freeze partially cooked, that is cook the kibbee and remove just before it starts to brown on top.
When removing from freezer, heat up oil first in a frying pan, pour hot oil over kibbee (this way the oil doesn’t soak all through the meat) Place in oven, turn oven on at 350 degrees F (DO NOT PREHEAT OVEN or your pyrex dish will crack.)  As kibbee turns brown, pour off all oil and continue to bake until golden brown.

Chef Kamal Al Faqih completely bakes his kibbee tray, freezes it and when needed, thaws it first, and heats up at 350 degrees F.  for 15 to 20 minutes. I’ve never tried this way.

Shrimp with Cocktail Sauce

Shrimp

Shrimp is generally frozen. Buy nice large shrimp that have the shell on and are uncooked.
If frozen, bring a large pot of water to the boil, add 2 tablespoons salt, drop the shrimp in boiling water. Cook for 3 - 5 minutes till shrimp turn pink, drain in a colander and run under cold water. Remove shells and with a knife, slit down the back of the shrimp and remove the black vein. Put on ice. Serve with cocktail sauce.

Cocktail Sauce for Shrimp
Ingredients

1 cup tomato ketchup
3 tablespoons freshly squeezed lemon juice
2 shakes tabasco sauce
4 teaspoons prepared horseradish
1 teaspoon chili powder or chili sauce.

Mix all together, taste and adjust if needed.
Serve as a dip with shrimp.

Tartar Sauce for fish

Tartar Sauce for Fish
This recipe makes a small amount for 2 people

Ingredients

3/4 cup Mayonnaise
2 Gherkins chopped
12 Capers chopped
1 tablespoon Parsley chopped
Salt
Pepper

Directions

Finely chop 2 gherkins, 12 capers, and enough parsley for 1 tablespoon. Mix with 3/4 cup mayonnaise. Good with cod deep fried in beer batter. (Recipe posted 3/3/12) or fried flounder with panka breadcrumbs (posted 4/23/13)
This can be made ahead and refrigerated.

Fried Flounder with Panka Breadcrumbs

Fried Flounder with Panka Breadcrumbs
(serves 4)

Ingredients

4 Flounder Fillets
1/2 cup flour
1 egg beaten
1 cup Panka breadcrumbs
1 tablespoon olive oil
1 tablespoon butter
Lemon cut into wedges

Directions

Take 3 separate cereal bowls, in one put the flour, in the second a beaten egg and in the third the panka breadcrumbs
Rinse the fish
Dip the fish in the flour, then the egg, and finally the panka breadcrumbs.
Saute in olive oil and butter, make sure the oil and butter sizzle when the fish is dropped in. Should not take more than three minutes on each side. Serve with lemon wedges.

Nice with french fries and a salad.

Prepared Homemade Horseradish

Prepared Homemade Horseradish

Prepared horseradish in a jar is excellent, but you can also make your own at a fraction of the cost and keep it in the freezer.

Ingredients

1 horseradish root
1/4 cup white vinegar

Directions

Soak the horseradish root in water, brush the root well to remove any dirt.  Peel the horseradish as best you can. Chop the horseradish into rough chunks, place in a food processor and pulse until it is quite fine. Add 1/4 cup white vinegar, pulse again and then place the mixture in a jar. This keeps well in the freezer and can be used as needed, you can cut bits out with a knife and return the horseradish for later use to the freezer.

I especially like this when making a dip for shrimp.

Tahini Sauce

Tahini Sauce (Chef Kamal Al-Faqih)

Tahini is made from ground sesame seeds. When using tahini, be sure to mix it well in the jar before using, the paste tends to separate from the oil.
This sauce is often served with fish, but can be used as a dip for fried cauliflower.

Ingredients

1 large clove garlic
1 teaspoon salt
1/2 cup tahini (mix well in the jar before using)
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup finely chopped parsley

Directions

Mash the garlic and salt to a pulp, using a pestle. Add 1/2 cup tahini, 1/3 cup lemon juice, 1/4 cup water and mix well until it is creamy. The consistency should be similar to pancake batter.
With a spoon, mix in 1/4 cup finely chopped parsley, using just the leaves and tender stems.
You can refrigerate this sauce until you need it, although it can thicken in the fridge, If this occurs, thin the sauce with lemon juice or water.

Fasuylia bi Lahm (Lima Beans with Lamb Meat

Fasuylia bi Lahm
(Lima Beans with lamb meat)
Vanessa’s favorite dish!

My mother in law used to
make fasulya with canned
butter beans and lean lamb
meat from the leg cut into
cubes. Chef Kamal uses
lima beans (frozen Fordhook
lima beans) He says they are
plump with a nice buttery texture,
which is why I think my mother in
law liked the butter beans. Mary
Ann Fuleihan soaks dry white beans
for 2 hours in boiling water, and then proceeds with pretty much the same recipe as the others, she uses beef instead of lamb (top round or London broil) I took a bit from everyone and used frozen baby lima beans.

Ingredients

1 lb lean lamb meat from the leg cut into 1 inch cubes (or lean beef, top round/London broil)
1 large clove garlic
1/ 1/2 teaspoons salt
2 packages frozen baby lima beans  (or 2 cans butter beans)
3 tablespoon freshly squeezed lemon juice
1 onion chopped
1/4 teaspoon pepper
1 tablespoon allspice
1/2 teaspoon cinnamon
4 cups boiling water
1 small can tomato paste
1/3 cup chopped cilantro.

Directions

Preheat 2 tablespoons olive oil in a large pot over medium high heat. Add the lamb meat cut into 1 inch cubes and fry until brown on all sides.  Add 1 chopped onion and saute for a few minutes until the onion has changed color. 1 teaspoon salt and saute for 4 minutes. Add the meat and saute until brown on all sides. Meanwhile crush 1 clove garlic with 1 1/2 teaspoons salt with a mortar and pestle until it is mushed to a pulp. Add to the meat and onion along with 3 tablespoons lemon juice, 1/4 teaspoon pepper, 1 tablespoon allspice, 1/2 teaspoon cinnamon and 4 cups boiling water. Stir together. Add 1/3 cup chopped cilantro using green leaves and tender stems. Add 1 can tomato paste and stir till all the paste is dissolved. Bring to a boil. Then lower heat, cover and simmer for 1 1/2 hours or till meat is tender.
Check the meat.
Add 2 packages frozen baby lima beans and simmer for 30 minutes. Check to make sure beans are tender.

Serve with rice.

Baked Perch with Horseradish

Baked Perch
A really nice tender juicy fish with a little kick from the horseradish.

Ingredients

Perch filets
1/4 cup butter
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon horseradish


Topping
1 tablespoon melted butter
1/4 cup breadcrumbs
1 tablespoon chopped chives (or dried)
1/4 teaspoon pepper
1 scallion finely chopped

Directions

Preheat oven to 350 degrees F.
Melt 1/4 cup butter in baking dish. Add 1 teaspoon dry mustard, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon horseradish. Stir to blend.
Dip both sides of the perch into melted seasoned butter. Place in same baking dish.

Make the topping in a bowl. Combine 1 tablespoon melted butter, 1/4  cup breadcrumbs, 1 tablespoon chopped chives, 1/4 teaspoon pepper and 1/4 teaspoon pepper sauce.
Sprinkle topping over perch.
Bake for 20 - 25 minutes till fish flakes with fork.

Roast Chicken with Pineapple Glaze

Roast Chicken with Pineapple Glaze
Ingredients
1 chicken for roasting
Salt
Pepper
Butter

For the Glaze:
1 can crushed pineapple
1 cup brown sugar
1/4 cup lemon juice
2 tablespoon mustard
1 teaspoon soy sauce

Directions

Preheat oven to 350 degrees F.
Wash chicken and pat dry with a paper towel.
Brush chicken with melted butter and sprinkle chicken with salt and pepper.
Bake in oven for 1 hour, brushing every 20 minutes.
Prepare the glaze by combining 1 can crushed pineapple, 1 cup brown sugar, 1/4 cup lemon juice, 2 tablespoons Dijon mustard and 1 teaspoon soy sauce.
Pour over chicken. Return to oven for 1 hour more covered. Bake for another 15 minutes uncovered.

Tomatoes with Balsamic Dressing and Basil

Tomatoes with Balsamic Dressing and Fresh Basil
Ingredients

3 Fresh Tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
4 tablespoons lemon juice
1/4 teaspoon of salt
1/8 teaspoon pepper
3 tablespoon balsamic vinegar
Fresh basil

Directions

Wash 3 tomatoes, place in a bowl. Bring enough water to the boil so that the tomatoes will be covered. Boil water and pour over tomatoes. Leave for 2 minutes. Drain the water. Run cold water over the tomatoes. Peel the skin off tomatoes, cut out core and slice horizontally . Place in a pyrex dish.
Make the dressing by starting with 1 tablespoon extra virgin olive oil in a small bowl.
Sir in 1 teaspoon sugar and mix oil and sugar together. Add 1 teaspoon Dijon mustard, continuing to mix with spoon. Add 4 tablespoon lemon juice, salt and pepper and 3 tablespoons balsamic vinegar. Mix and taste. Adjust according to your taste.
Pour over tomatoes and top with sprigs of fresh basil.

Perch sauteed in Browned Butter

We bought some fresh perch recently, this is sauteed in butter that is allowed to brown first, so that the fish has a nice color when served.

Ingredients

4 filets of Perch
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cayenne pepper
4 tablespoons butter
1 tablespoon oil
Lemon wedges.

Directions

Measure 1/2 cup flour and add 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon cayenne pepper and mix well together. Put this flour mixture on a plate and press the fish really well into the flour mixture on both sides.
Meanwhile in a skillet, put 1 tablespoon olive oil and 4 tablespoons butter, over medium high heat, melt the butter and let it become slightly browned. Add the filets and saute 3 minutes on each side. Serve with lemon wedges

Smoked Salmon Smorrebrod

Smoked Salmon Smorrebrod
(Open Faced Smoked Salmon Sandwich on Pumpernickel Bread with Horseradish Sour Cream)

This delicious refreshing sandwich is served at Bar Tartine in San Francisco, found this recipe in Bon Appetit. Easy to make, you can make the horseradish sour cream ahead and assemble the sandwiches a couple of hours before serving. I slightly changed the amounts. Really nice for a brunch.

Ingredients

1 cup sour cream
2 tablespoons grated horseradish

2 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
salt and pepper

Pumpernickel Sliced Bread
8 oz. Sliced Smoked Salmon
1 radish thinly sliced
Dill sprigs

Directions

Make the horseradish sour cream first. In a small bowl, whisk 1 cup sour cream, 2 tablespoons grated horseradish, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Can be made ahead and kept in fridge covered until needed.

To assemble the sandwich:
Cut the slice of pumpernickel bread in half, spread the horseradish sour cream on bread, top with a slice of smoked salmon (I bought the packaged Scottish Smoked Salmon), a sprig of dill, a slice of radish and season with grated pepper.
Arrange on a platter, with lemon wedges and sprigs of dill between the sandwiches.
Can be made ahead up to two hours and kept covered in fridge.

A platter of smoked salmon smorsbrod, old fashioned British cucumber sandwiches and deviled eggs

Deviled Eggs recipe posted 1.25.13
Old Fashioned British Cucumber Sandwich recipe posted 8.19.12

Linguini with Garlic Cream Sauce

This dish is all made in one pot, I stumbled on the recipe on the internet but added ricotta to my dish. The original recipe was made without the ricotta and used angel hair or spaghetti, I'm sure it's just as delicious either way.
Thank you dear friend Linda Capria for pointing the way!

Ingredients

2 teaspoons olive oil
4 cloves garlic minced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chicken stock
1/2 lb  thin linguini
1 cup grated parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped parsley (fresh)
2 tablespoons rictotta

Directions

In a large pot, heat 2 teaspoons olive oil, add 4 cloves garlic minced and cook for 1 minute.
Add 2 tablespoons butter and continue to saute until melted, stirring continuously.
Add 3 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a rolling boil
Add 1/2 lb thin linguini and cook for 8 minutes.
Reduce heat, add 1 cup grated parmesan and mix until melted.
Turn off heat and stir in 3/4 cup heavy cream with 2 tablespoons ricotta stirred into the cream first.
Add 2 tablespoons chopped parsley (optional)


Very nice served with asparagus and portobella mushrooms.
I thought at first there was too much liquid in the pasta, but the pasta absorbed the liquid and turned out to be perfect.

Mloukhiyeh with Chicken, Rice and Pita Chips

Mloukhiyeh with Chicken, Rice and Pita Chips
My mother in law grew this a few times in her garden when a friend brought some mloukhieyeh seeds over from Lebanon, I remember it was quite a successful crop as we spent many weekends tearing off the leaves and putting them away in the freezer. She gave this recipe to me many years ago, it’s one of the family’s favorite meals.  I was interested to discover that  Kamal Al-Faquih’s book, Classic Lebanese Cuisine,  made it exactly the same way. A lovely light, refreshing but tasty dish.

Mloukhiyeh is a green leafy vegetable, sometimes called Jew’s mallow or jute mallow.  You can buy it fresh at the farmer’s market, but most people now buy the frozen chopped variety. Mloukhiyeh can be found in specialty stores (Samir’s in Syracuse). Served with chicken, rice, toasted pita bread and  onions.
This dish can be prepared a day ahead. The chicken, rice, mloukhiyeh, pita bread and chopped onions are all prepared separately.

Ingredients for the Chicken

chicken thighs 4 1/2 lbs(with skins)
4 teaspoons salt
1 stalk celery chopped
1 cup chopped onion
1/2 teaspoon black peppercorns
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander


Directions for Chicken

Rinse the chicken thighs first in white vinegar for five minutes. Drain . Next, cover the chicken thighs in a large pot with 12 cups water. Leave the skins on. Add 4 teaspoons salt. Place over high heat uncovered and bring to the boil, stir from time to time to make sure the chicken does not stick to the bottom of the pot. When it come to a rolling boil, skim any foam off the top. Add 1 stalk celery chopped, 1 cup chopped onion, 1/2 teaspoon black peppercorns, 1 teaspoon cinnamon, 1 teaspoon ground allspice, 1 teaspoon ground coriander, bring back to the boil and simmer covered for 45 minutes, stirring from time to time. Remove from heat and place chicken in a pyrex dish to cool uncovered. Strain the broth and return all the broth to the pot.

After the chicken has cooled (about 30 minutes), remove the skin and break  the meat apart from the bone, don’t ever slice with a knife. Leave the chicken in chunks.

Ingredients for the Rice

1 cup rice
2 1/2 cups reserved broth (or Campbell’s Chicken Broth)
1/2 teaspoon salt
1 tablespoon butter


Directions for the Rice

In a pan, place 1 cup rice, 2 1/2 cups reserved broth (or use canned chicken broth), 1/2 teaspoon salt and 1 tablespoon butter. Bring to a boil, and simmer covered until rice is done.

Ingredients for the mloukhiyeh

2 packages frozen chopped mloukhiyeh (let it thaw a bit, if no time, cut the block up in to wedges)
2 tablespoons coriander
4 cups reserved chicken broth
1/4 cup garlic cloves with 1/2 teaspoon salt mashed
2 tablespoons butter
1/2 cup chopped cilantro plus 2 tablespoons
3 tablespoon lemon juice

Directions for mloukhiyeh

In a saucepan, put 4 cups reserved chicken broth, slowly heat the water. Once the water starts to bubble, drop the mloukhiyeh in, you may have to shave it if its frozen in a block. Let the mixture come to a boil and shut the heat off and cover the saucepan.
Mash the garlic to a pulp with salt using a pestle or pulse garlic and salt in a food processor (much faster). Melt 2 tablespoons  butter in a skillet over medium heat. Add the garlic pulp and saute until the garlic begins to sizzle. Do not let it brown. Remove from heat.
Add 2 tablespoons coriander to the skillet. Mix well with the garlic and add to the mloukhiyeh. Next add 1/2 cup chopped cilantro and 3 tablespoons lemon juice. Reheat the Mloukhiyeh stirring frequently for about 5 minutes. Set aside uncovered.

Ingredients for the toasted Pita
2 slices pita bread

Directions for the toasted pita bread.

Cut the pita bread into 1 inch squares, do not separate the pita halves.

Preheat the oven to 350 degrees F. On a baking sheet lined with silver foil, spread the pita squares and bake, shaking the tray from time to time for 10 minutes or until golden brown. These can be made ahead, but make sure they are completely cooled before storing in a container. I actually popped a couple of pita sections in the toaster and it was fine. Broke it up afterward.

Ingredients for the onion topping

1 large onion
Distilled white vinegar

Directions for the onion topping

Chop the onion finely, place in a glass bowl, cover with apple cider vinegar so the onion is floating in the vinegar.

To serve this dish, each item sits in it’s own serving dish, the guests layer the ingredients. So the chicken would be placed on a platter, the rice in a serving bowl, and the pita chips, the mloukhiyeh stew, and the onions all in their own serving bowls. Traditionally the pita bread would go first but our family puts the bread last  to avoid the bread becoming mushy.



The guests use bowls and help themselves to the rice first,

                                                                              then the chicken,

                                                            then the mloukhiyeh stew,

                                                                   then the onion

                                                               and lastly the pita chips.

Perhaps we all have our own method of layering, clearly David puts his pita chips before the onions and mloukhiyeh! It tasted really wonderful whatever way you put it in your dish.