Cabbage Sauteed with Onion and Garlic

When I make stuffed cabbage rolls, I always have left over bits that I can’t use. This is a terrific dish for those leftover bits. We ate it with grilled Giannelli Sweet Italian Sausage.

Ingredients

1/2 cabbage chopped
1 onion chopped
3 cloves garlic chopped
olive oil
salt, pepper

Directions
Chop half a cabbage, parboil in boiling water for 5 - 7 minutes. Remove and drain.
Chop a Spanish onion, heat 2 tablespoon oil in a saucepan and saute until the onion is just beginning to brown, add the garlic and stir for 1 minute.
Add the drained cabbage to the onion and garlic and continue to saute for 5 minutes. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, stir a little and serve.
This is very nice with grilled sausage, or bacon sprinkled over the top.

Red Snapper Baked Whole

Ingredients

1 whole red snapper, cleaned and scales removed
1 clove garlic chopped
2 mandarines sliced
1 lemon sliced
6 sprigs thyme
3 sprigs parsley
2 tablespoons butter
salt, pepper
rosemary leaves
olive oil

Directions

Reheat the oven at 350 degrees Fahrenheit.
 Line a baking dish with a large piece of silver foil, so that it will be big enough to make a package sealing the fish.
Wash the red snapper, pat snapper dry with a paper towel.
Slice 2 mandarines crosswise so that they are thin circles, do likewise with the lemon.
Place some of the mandarines and lemons on the silver foil and let the fish rest on top of the slices.
Inside the cavity of the fish, put a few knobs of butter, a sprig of thyme and parsley, a mandarine and a lemon slice, also one clove garlic chopped.
Rub the outside of the fish with olive oil and sprinkle with salt and pepper.

Wrap the fish with the silver foil so that it is completely sealed, and bake in the oven for 45 minutes at 350 degrees Fahrenheit.

Be careful of the bones, the fish is very moist and tender and slides off the backbone easily. Serve with lemon wedges and a salad.

Baked Cauliflower Florets

Quick and easy way to eat cauliflower as an appetizer.
Wash and cut off the florets of the cauliflower, place florets in a bowl.
Add a shake of pepper and 2 or 3 tablespoons olive oil. Mix well together.
Preheat oven to 405 degrees Fahrenheit, spray a pyrex dish with Pam, and place the cauliflower florets in dish.
Bake in oven for 20 minutes.

Sunrise by Mirabel

Monster Brussels Sprouts

                     David found these huge brussels sprouts today at the Farmer's Market -
                                                         Had to take a picture!
                                                         Happy Halloween all!

Baked broccoli and cauliflower with lemon juice.

Right now the cauliflowers are magnificent, this is an easy quick dish.

Ingredients

1 Cup Broccoli florets
1 Cup Cauliflower heads          

1 Lemon freshly squeezed
Salt
Pepper
Olive Oil

Directions

Preheat oven to 400 degrees Fahrenheit
Spray a pyrex dish with Pam
Wash broccoli and cauliflower, drain in a colander. Place vegetables in a bowl.
Add 2 tablespoons olive oil, 1/2 teaspoon salt, a shake of pepper and the juice of 1 lemon.  Mix with hands well and place in pyrex dish.
Bake in oven for 25 minutes or until vegetables are tender.

Vegetable Lasagna

Ingredients

1/2 box lasagna
2 large portobello mushrooms
1 cup cooked spinach
11/2 cup grated mozzarella cheese
1 jar Classico sauce with basil
1/2 cup parmesan cheese
1 clove garlic
salt
olive oil
Pam

Directions

Reheat oven to 350 degrees Fahrenheit
Fill a large pot with water, add salt and bring to boil. Once water is boiling, place 1/2 box of lasagna (approx. 9 pieces) and cook until tender. Drain and place the lasagna back in empty pot, fill with cold water, leave to one side.
Peel and slice 2 portobello mushrooms. In a saucepan, add 1 tablespoon olive oil, saute mushrooms till tender. Remove from pan and put mushrooms in a bowl.
Using one bunch of washed, chopped spinach, put 1 tablespoon olive oil in a pot, slice a garlic clove, turn heat on  and, once the garlic is sizzling, add chopped spinach, stir and simmer covered till tender.
Spray a 3 quart pyrex dish with Pam.
Spread 2 tablespoons Classico Sauce over bottom, next place 3 strips lasagna.
Scatter 1/3 of the mushrooms and 1/3 of spinach over lasagna strips.
Spread sauce.
Sprinkle parmesan cheese.
Repeat the steps, lasagna strips, mushrooms, spinach, sauce, parmesan cheese
and repeat again, ending up with lasagna strips. Spread more sauce over the top and sprinkle 1 1/2 cups grated mozzarella cheese.
Bake in the oven until golden brown on top.

Porta Pilao (Chicken/Rice/Raisins Baked in Phyllo Dough)

This is a dish my mother-in-law made for years, the combination of phyllo dough with the unique flavors of the filling is delicious. Porta pilao never has left overs, it always disappears.
I made this two years ago, and it failed. The phyllo dough split while baking, this was such a disappointment that I never tried to make it again. Now my wonderful sister-in-law, Karen, who makes it with her eyes closed at top speed has very kindly given me a tutorial on the secrets of making this. She insists there is no need to fuss, she makes the filling the day before, she only buys fresh phyllo dough, never frozen and keeps it in the fridge for up to two weeks. She says frozen phyllo dough falls apart which is probably what happened to me. Also I never knew there were different sizes of phyllo dough ... she buys #4.
This can be made several days ahead.

Ingredients

6 lbs chicken legs and breasts
2 tablespoons apple cider vinegar
2 1/2 cups rice
2 cups seedless yellow raisins
1 cup slivered almonds
Phyllo Pastry Sheets #4 (fresh not frozen)
fresh phyllo dough can be found at Samir’s or any specialty store
2 sticks Unsalted Butter
1 large onion
1 1/2 teaspoons cloves
2 teaspoons cardamon
2 teaspoons cinnamon
3 teaspoons allspice
Salt to taste
3 tablespoon hot Curry Powder
7-8 cups Chicken Broth

Directions

Wash and drain chicken in 6 cups cold water and 2 tablespoons apple cider vinegar to refresh. Drain chicken and place in a deep pot, cover chicken with chicken broth, a teaspoon of salt and 3 tablespoons hot curry powder dissolving well in the broth. Bring to boil, skimming off any froth that rises to the surface. Lower heat, cover pot and simmer for 45 minutes or till tender.
Remove chicken, place on a flat tray to cool for about 30 minutes. Once cooled, you may debone and shred the chicken. Set broth aside.

Melt 1 tablespoon unsalted butter in a 3 quart pot and saute 2 1/2 cups rice for 1 minute stirring constantly.
Measure 3 1/2 cups of chicken broth and pour over the rice. Add 1 teaspoon salt.
Bring to boil and then lower heat. Simmer covered until rice is done.

Mince 1 large onion.
Saute onion in 1 tablespoon butter and 1 tablespoon olive oil till tender.
Add 2 cups slivered almonds and 2 cups seedless yellow raisins.
Continue frying over medium heat until almonds are beginning to brown. Stir from time to time.

Add chicken and sprinkle 
       2 teaspoons ground cardamon                              
       2 teaspoons ground cinnamon
       3 teaspoons ground allspice
       1 1/2 teaspoons ground cloves   
       salt to taste
      Add 3 - 4 tablespoons chicken broth to avoid sticking
      to pan (a ladleful)
Saute for 3-4 minutes more, then turn off heat.

Pour rice over chicken, almond, raisin mixture and mix very gently until well blended. Set aside.

Phyllo Pastry Sheets #4

Always buy phyllo dough fresh not frozen. Remove dough from wrapper and place saran wrap over the dough, do not seal tight. Cover with a towel.
Work fast with phyllo pastry sheets as it dries quickly in the air. Remember to brush
each leaf with melted butter.

We use unsalted butter, but you can also use clarified butter. To make clarified butter, melt butter in a shallow pan, bring to a boil, spoon out white broth from top leaving clear butter at bottom of pan. Or microwave  50-65 seconds.

Have phyllo pastry sheets ready on a wooden board covered with saran wrap and a towel. Have melted unsalted butter and pastry brush by side of board along with a deep 5 quart oven proof bowl.

Brush the inside of the bowl first with melted butter before placing the phyllo pastry sheets in, or the whole dish will fail.
Lay the phyllo sheet out on your work surface, brush with butter all over, fold 1/3 of the dough over, then fold the remainder of the single sheet over to cover the 1/3 fold. Brush with butter. It will now be
Folded into 3 folds like a napkin, brush  with butter and place in bottom of bowl first.

Continue in this way, placing the sheets next to each other so that the inside of the bowl is covered and one end of the phyllo sheet is hanging outside of the edge of the bowl. Continue brushing dough with butter and lining the inside of the bowl with phyllo dough. Be sure there are some extra squares in the base of the bowl. Karen also reinforced the sides with square folds of dough, before adding the filling.

 

Next add chicken and rice mixture to the inside of bowl, fold over the phyllo sheets and put a couple of the remaining phyllo pieces on top. Brush with butter. The chicken mixture is now completely sealed inside the phyllo sheets.

Bake in oven at 350 degrees F. for approximately 1 1/2 hours till brown and crisp.

Turn out of bowl onto a platter and serve hot.

This recipe made one large and one small porta pilau, good for a crowd.

Vodka Sauce

Quick and easy!

Ingredients

1/2 cup butter
1 Onion
1 cup vodka
2 cans crushed tomatoes
1 pint heavy cream
1 teasp. salt

Directions

Melt butter in a saucepan, chop onion and saute in butter till lightly browned. Pour in vodka and cook for five minutes. Pour in crushed tomatoes and simmer for 30 mins.
Add 1 cup heavy cream, 1 teasp. salt and simmer stirring from time to time for 15 minutes.
Serve with pasta of your choice.

Spinach Salad with Chick Peas

Ingredients

4 Bunches Fresh Spinach
2 Cloves Garlic

Olive Oil
1 Red Onion
1 Can Chick Peas
2 Lemons
Salt
Pepper
Allspice

Directions

Wash spinach and chop. In a saucepan, put 2 tablespoons olive oil and 2 cloves garlic quartered. Heat oil and once garlic cloves start sizzling, throw in spinach, stir, and cook covered over low heat till tender. Drain spinach in a colander over a pan.
In a bowl place 1 can drained chick peas, 1 red onion chopped and add the spinach.
Add 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon allspice. Add 1 tablespoon olive oil and the juice of 2 lemons. Mix well together. Taste and adjust seasoning if needed.

Hungarian Pickled Peppers

Make sure you wear rubber gloves when working with these peppers! After you have sliced the peppers, change the gloves to fill the jars. If the juice by some error gets into your eyes, flush your eye with milk, keep blinking...... The jars can be stored in a cool place, once you have opened the jar, keep in refrigerator.

Ingredients

8  2qt pickling jars
1/2 bushel Hungarian peppers
Pickling salt
salicylic acid
16 cups water
16 cups white vinegar
8 cloves garlic
1 basil leaf (optional)
1 sprig oregano (optional)
1 teasp. sugar (optional, and cuts down on heat)

Directions
Wash 8  2qt. pickling jars in the dishwasher to sterilize.
Slice of each end of pepper, wash thoroughly and slice 1/2 inch thick. Leave seeds in.
In a large pot, bring 16 cups of vinegar and 16 cups water to the boil.

In the bottom of each jar, place a garlic clove sliced in half, 1 tablespoon pickling salt and 1/2 teaspoon salicylic acid. (the basil leaf and oregano sprig may be added also if you choose to use them). Pack the jars with the sliced peppers. Spoon boiling water and vinegar mixture into the jars so the level of liquid is right to the top. Leave to let the bubbles rise, add a little more liquid and place the lid firmly on top, twisting tight. Turn the jar upside down to seal the lid and leave overnight.
Store in a cool place. Does not need to be refrigerated until you have opened the jar.

Sausage Rolls

Ingredients

1 lb Gianelli Sweet Sausage
1 cup breadcrumbs
2 eggs (1 egg beaten plus 1 egg beaten for egg wash)
3 Puff Pastry Sheets


Directions

Thaw the puff pastry sheets by leaving the sealed package out for at least 1 hour.
Mix 1 cup breadcrumbs, 1/2 beaten egg and 1lb Gianelli sweet sausage (skins removed) in a bowl. Mix thoroughly until the meat starts to stick together.
Using your hands, roll the sausage meat, forming about 4 cylindrical shapes about 3/4 inch thick and 10 inches long. Set meat aside.
Preheat the oven to 400 degrees Fahrenheit.
Line a large baking tray with parchment paper.
Open the thawed puff pastry and place a sheet on a floured surface. Cut into strips about 3 inches wide and 10 inches long.
Place a piece of the pre-formed sausage meat on the pastry close to the edge. Roll the pastry around the meat, overlapping underneath by one inch.
Cut the pastry roll, then roll it back to brush the lower layer with egg wash. Re-roll and seal the lower seam.
Using a sharp knife, cut two diagonal 1/2 slits in the top surface of the roll. Repeat the procedure to form 18 sausage rolls.
Lay the prepared sausage rolls on the baking tray in rows one inch apart.
Brush the top of the pastry with egg wash.
Bake in a 400 degree F. oven for 20 minutes. Lower the heat to 350 degrees F. and bake for a further 5 minutes.
Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack.
Serve hot or cold.
Can also be made ahead and frozen uncooked. Take straight from the freezer, brush with egg wash and bake in a 400 degree F. oven for 20 minutes as above.

Strawberry/Rasberry/Blueberry Trifle

Ingredients

Angel Food Cake
1 Package Jello Instant Pudding
1 Package Jello Strawberry Flavor
Rasberries
Blueberries
Blackberries
Strawberries or enough fruit to generously cover one layer.
Heavy Cream
9 x 12 pyrex dish
1 teaspoon Grand Marnier (optional)

Directions

Make the jello first from a large package Jello, use strawberry or rasberry. Follow the directions on the package and put in fridge to start thickening. You don’t want to have a totally jelled mixture, nor too runny, just on the edge of thickening so you can spread it around.
Once you feel the jello is just beginning to firm up, take one whole angel food cake, slice cake in half and make 1/4 inch wedge slices to cover the bottom of the pyrex dish. Leave half the remainder of the cake for the top.
Make the vanilla pudding mixture, following the directions on the package, add 1 teaspoon Grand Marnier to the pudding mix, it makes all the difference.
Spread a generous layer of rasberries, blueberries, strawberries, blackberries (even bananas are nice) over the cake slices. Next spread half the jello mixture over the fruit.
Then spread half the vanilla mixture over the jello.
Place the remainder of the angel food cake slices all over the top of the pudding.
Spread the remainder of the jello mix and then the rest of the vanilla pudding.
Whip up1/2 cup heavy cream till firm and spread over top.
Top with some strawberries.

Scotch Eggs

We all fell in love with Scotch Eggs while in England this summer, my cousin Debs Culpan made us some using her distinguished chicken's eggs......... and then again at Marie Claire's wedding, scotch eggs were served made by the Dorset Lake Shipyard chef......... we just couldn't stop eating them! I remember them as a child, as being heavy and the eggs overcooked........... ...... but we tasted something entirely different...... the egg yolk was soft but not runny, and the sausage coating had a crunch. So I'm trying to recreate that taste. When I first made them they looked a bit like hand grenades, but sliced in half, more appetizing and we ate the lot!

Ingredients

8 oz Gianelli Sweet Sausage
4 eggs (plus one more egg beaten)
1/2 cup flour
1/2 cup Panka breadcrumbs
1 egg beaten
Olive Oil

Directions

Place 4 eggs in a saucepan and cover with water, bring to the boil and then simmer for 9 minutes. Drain the water and place eggs in a bowl of cold water. Peel the eggs and place on a paper towel.
Divide the Gianelli sausage meat into 4 pieces, flatten into rounds. (Deborah says it help to put the sausage meat between two pieces of cling film and roll out flat with a rolling pin) Dip the egg in flour, then wrap the flattened sausage meat round the egg, sealing all spaces, then dip it in the beaten egg mixture and then the Panka breadcrumbs.
Heat 1 inch of olive oil in a small pan, make sure the oil is 350 to 375 degrees F. Deep fry the scotch eggs until dark golden brown.
Drain on paper towels
 Slice in half and eat.
Or can be stored once cooled in fridge.

Roasted Asparagus

Asparagus is fresh at the Farmers Market right now, this is an easy quick way to enjoy.

Ingredients

1 bunch fresh asparagus
3 tablespoon olive oil
salt

Directions

Preheat oven to 400 degrees F.
Fill a bowl with cold water, put the asparagus in water to wash, snap the asparagus stalk towards, the end, it breaks just at the right point so you are left with the tender piece of the stalk.
Place side by side on a baking sheet.
Drizzle 3 tablespoons olive oil over the asparagus, sprinkle with salt.
Toss the asparagus with your hands to move the oil around evenly.
Leave side by side on baking sheet and bake for 15 minutes.
Serve immediately.

Couscous with Roasted Fennel and Toasted Almonds

Jason found this delicious dish on Food 52 by Jennifer Ann. This is excellent served with chicken or fish. I used the very small couscous.

Ingredients

1/2 cup freshly squeezed orange juice

1/3 cup black raisins
1 fennel bulb, trimmed, cored and
      cut into about 16 slim wedges
3 tablespoons olive oil
1/4 cup almonds
1 1/4 cup chicken stock
1 cup couscous
1 large shallot minced
1 tablespoon white balsamic vinegar
1 - 2 fennel fronds chopped
pepper and salt to taste
sea salt

Directions

Soak 1/3 cup black raisins in 1/2 cup freshly squeezed orange juice for 1 to 2 hours, until they plump up. Strain and set aside.
Toss fennel wedges in 1 tablespoon olive oil, pepper and salt. Spread on a lined baking sheet (line with parchment paper) and roast in oven at 350 degrees F. for approx. 12 - 15 minutes, until edges are beginning to brown and the fennel wedges are softening, but still have a little bite.
Toast almonds on a separate pan in the oven until lightly browned. Allow to cool, coarsely chop and set aside.
While fennel and almonds are in the oven, bring chicken stock to a boil over high heat, add couscous, stir, cover and remove from heat. Let rest for about 15 minutes until all the stock is absorbed.
In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil, add salt and pepper to taste.
Transfer couscous to a serving bowl and fluff with fork; stir in orange soaked raisins and fennel fronds. Toss with enough of the vinaigrette to lightly coat everything - be sure to include all of the shallot bits. Top with roasted fennel wedges and almonds. Finish with a sprinkling of ground pepper and coarse sea salt.

Arugula Salad with Beets, Walnuts and Goat Cheese

Jason made this delicious salad for Mother's Day, he found it on Food Network Kitchen.

Ingredients

2 bunches medium beets ( approx. one and a half pounds.)
Kosher salt and ground black pepper
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 cup walnuts
1 bunch arugula
1/2 medium head escarole
4 ounces goat cheese crumbled

Directions 

Preheat the oven at 400 degrees F.
Cut off the tops of the beets, place in a baking sheet and cover with silver foil
Place in oven and bake for 1 hour, test with a fork to see if the beets are tender.
Remove from oven and let cool a while. When cool, peel off the skin and cut into bite size pieces.
Whisk 3 tablespoons red wine vinegar with 1 teaspoon Kosher salt and 1/2 teaspoon pepper.
Whisk in the olive oil in a slow steady stream to make a dressing.
Toss the cut beets in the dressing and set aside to marinate for at least 15 minutes.
Meanwhile, spread 1/2 cup walnuts on a baking sheet and put in oven at
350 degrees F. for 8 minutes or until golden brown. Allow to cool a little.
Wash the arugula and escarole in a bowl of water, rinse a couple of times and place the leaves in a colander to drain.
Toss the arugula and escarole with the beets.
Scatter the walnuts and goat cheese on top.
Serve.

Dandelion Salad

By chance, David found dandelion leaves at the Farmer's Market today, they are perfect. Need to be picked before the flowers open.

Dandelion Salad

Ingredients

Wild Dandelion Leaves
(make sure they have not
been sprayed with pesticides)
2 Tomatoes
1 Red Onion
Extra Virgin Olive Oil
Red Wine Vinegar
Syrian Bread (pita)

Directions

Pick the dandelions with a knife so you can get the root out, they are best picked in the early spring before they flower.  Then cut off the tender leaves, discard the root and any discolored leaves.
Wash leaves in deep cold water at least 4 times, or until there is no dirt at the bottom of the bowl.

Snip the leaves in half with scissors into a bowl, slice the tomatoes and chop up a red onion.

Depending on how much salad you have, make a dressing with extra virgin olive oil and red wine vinegar. Eat right away, scooping up the salad in the pita bread.

Pizza with Feta, Tomatoes, Olives & Spinach

Inspired by the cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi, there is a recipe for pizza with feta, tomatoes and olives but they put this topping on brioche. Since I had some left over dough and some spinach after making fataya, I thought it would make a good pizza. The baked tomatoes with olive oil and balsalmic vinegar gives the tomatoes a sweet and sour flavor, so good with feta cheese.

Use the dough recipe for fataya. (posted July 31, 2012) or buy premade pizza dough.


Make the dough and leave it aside to rise.

While the dough is rising, prepare the tomatoes:
You need:
2 plum tomatoes
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon coarse sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried mint

Preheat the oven to 300 degrees F.
Cut the tomatoes into quarters lengthwise and then cut each quarter into 2 long pieces.
Place on a baking sheet skin side down, trickle 1 teaspoon of olive oil and 1 teaspoon balsamic vinegar over the tomatoes, sprinkle with 1/2 teaspoon of coarse sea salt, 1/2 teaspoon pepper and 1/2 teaspoon dried mint.
Put in the oven uncovered and bake for an hour.

To prepare the onions:
You need:
1 onion
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon olive oil
1 clove garlic crushed

Next slice an onion, and heat a tablespoon olive oil in a pan, place the onions and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon sugar. Saute over high heat for 7 minutes, stirring from time to time until golden brown. Add 1 crushed clove of garlic and leave to cool.
You can prepare the tomatoes and the onions ahead and leave in the refrigerator until you are about to make the pizza. The dough can rise all day.



For the topping:
You will need the baked tomato wedges
The caramelized onions
3 oz. feta cheese crumbled
3 oz. mozzarella cheese grated
8 kalamata pitted olives
1/4 cup cooked spinach
4 canned artichoke hearts

Turn the oven up to 400 degrees F.
Roll out the dough and arrange on a round baking tin(spray pan with Pam first)
Brush the dough with olive oil.
Arrange the spinach on the pizza
Next quarter the artichoke hearts and place around the pizza.
Place the tomato wedges around the outer edge, scatter the halved olives, crumble the feta cheese and scatter the mozzarella evenly over all.
Drizzle a little olive oil over the top and place in the oven for 20 minutes.

Marmoul (Date Cookies)

Nuwall Obeid taught me this when I first arrived in the States. She still makes the best marmoul I’ve ever tasted, but I’ll keep trying!

For the Filling

 Ingredients

2 x 1 lb 5 oz. chunk of dates
4 tablespoons margarine
4 tablespoons water
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon

Directions

Buy two 1lb 5 oz. chunk of dates rather than the layered kind. The chunk is less expensive and just as good for cooking.
Grind dates through fine grinder of a meat grinder.
Place ground dates in a saucepan and add 4 tablespoons margarine and 4 tablespoons water. Heat over low fire, stirring the margarine well into the ground dates. Heat till mixture begins to gently bubble. Remove from heat and add 1/4 teaspoon ground cardamon and 1/4 teaspoon ground cinnamon.

For the Pastry

Ingredients

2 tubs Land O Lakes Unsalted Whipped Butter
5 cups flour
1/2 cup sugar
2 Eggs

Directions

Stand 2 tubs Land O Lakes unsalted whipped butter at room temperature. 
Place butter in bowl and add 5 cups all purpose flour, 1/2 cup sugar 2 eggs and mix well with hands to form a ball.

 
To Make Cookies

Preheat oven at 300 degrees F.
Take a walnut chunk of dough,
roll into a ball and then flatten
in the palm of your hand. (It

Walnut size dough rolled into a ball

should be no bigger than the
palm of your hand)
Place a heaping spoonful of
the date mixture on the dough,
fold dough over and completely
Seal the date mixture inside.

Flatten in the palm of your hand

Place a spoonful of date mixture on dough round

Place in wooden mold

Flatten and press into the mold

Remember to dust the mold with flour first, then bang hard on a wooden board and you have perfect marmoul!

Instead of a wooden mold, you can use a plastic mold instead.

Fava Bean Hummus

Fava Bean Hummus


This hummus made with dried
fava beans, a version of a Morrocan

dip called Bessara, is actually lighter than the traditional hummus made
with chick peas. Very easy, requiring soaking the beans in water overnight, boiling the beans and then using a food processor to produce a smooth airy hummus. Adding garlic, lemon juice
and tahini but also cumin, cayenne
pepper and paprika.

Ingredients

1 1/2 cups dried fava beans preferably skinless
2 cloves garlic
1/3 cup tahini (mix well before using)
1/3 cup freshly squeezed lemon juice
2 tablespoons reserved cooking liquid
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
Olive Oil
Parsley for garnish

Directions
Soak the dried fava beans overnight in a large bowl of water. If unable to buy skinless fava beans, drain the beans and peel them, the skin comes off quite easily.
Place the beans in a large pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium and simmer the beans until really tender, about 1 hour.
Drain the beans reserving the liquid.
Transfer the beans to a food processor, and add 2 cloves garlic, 1/3 cup tahini, 1/3 cup freshly squeezed lemon (basically 1 lemon) 1  teaspoons salt, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, and if the mixture seems too thick after processing, add some of the reserved liquid. Process until the mixture is smooth. Serve on a platter with a little olive oil poured over the top.
This was really good with filafel instead of tahini sauce!

Pickled Beetroot (Kabees Shamandar)

Pickled Beetroot
(Kabees Shamandar)

This is delicious served as
a topping on a sandwich,
especially filafel or as a
side dish.

Ingredients
4 Beetroots
2 Cups Water
1 Cup White Vinegar
1 teaspoon Sea Salt

Directions

Wash the beetroots, snip off the ends and peel. Chop the beetroot into small cubes approximately 1/8 of an inch. Set aside in a small bowl.
In a saucepan, place 2 cups water and 1 teaspoon sea salt, or coarse Kosher salt. Bring to a boil, set aside to cool a little and add 1 cup vinegar.
Pour the water/vinegar mixture over the beets.
Keep refrigerated.

(Filafel posted 10.23.12)

Ziti with Broccoli and Lemon

Maryann Garofolo gave me this recipe,  much loved by all her grandchildren. It’s light and easy to make. I added mushrooms, you could also use chopped asparagus instead. Gentle on the stomach if you are having a delicate day!

Ingredients

2 Broccoli heads
Olive oil
l Lemon squeezed
Salt
Pepper
1 cup ziti (any pasta is good, whatever is in the closet)

Directions

Place a steamer in the base of a saucepan, fill with a little water, bring to the boil, add 1 tablespoon salt. In the meantime, wash and cut the broccoli into large pieces, so you basically have the florets. Steam the broccoli florets in the boiling water, with lid on until they begin to soften, but be careful not to overcook as the broccoli can become mushy.Reserve the broccoli water to add to the pasta.
Bring a second pot of water to the boil and once boiling, put the ziti in and cook until the pasta is al dente. Drain the pasta and add the juice of 1 lemon and 2 tablespoons olive oil. Mix together.
In a pan, quickly saute the broccoli in a tablespoon olive oil. Add to the pasta and mix. Add1/2 a cup of the reserved broccoli water to the pan and pour over the pasta. Pasta often swells, so add more of the broccoli water if needed.
Taste to adjust seasoning. May need more salt and pepper.

Radicchio Fennel and Olive Panzanella Salad

Radicchio, Fennel and Olive Panzanella Salad

David found a  recipe for a robust salad 

in Bon Appetit by Alaina
Sullivan, Junior Designer. She states,
“If I’m bringing a salad to work, it’s
got to have spunk - that means bold
flavor, like olives and salami - so I’m not bored half way through. And it has to be hardy enough to dress in the morning, I’m not interested in soggy spinach or in carrying an extra dressing container to the office. So I seek out kale, chard, radicchio the rugged ones.
I especially love adding bread to soak up the extra dressing and to bulk it up.”
We tried it tonight, and loved it.

Ingredients

4 cups country-style bread torn into bite size pieces
1 tablespoon finely grated lemon zest
1/2 cup olive oil divided
Kosher salt, freshly ground pepper
1 small shallot finely chopped
2 tablespoon freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 radicchio, torn into bite size pieces.
1 fennel bulb thinly sliced
1 cup fresh Italian parsley leaves roughly chopped
1/2 cup pitted green olives halved
3 oz. shaved Manchego cheese
3 oz. hard salami, thinly sliced.

Directions

Preheat oven to 400 degrees Fahrenheit. Toss bread with lemon zest and 1/4 cup olive oil on a rimmed baking sheet., season with salt and pepper. Bake, tossing occasionally until crisp on the outside but still chewy in the center, 8 - 10 minutes. Let cool.
Whisk the shallot, lemon juice, vinegar and oregano in a large bowl, season with salt and pepper.  Whisk in remaining 1/2 cup olive oil.
Add radicchio, fennel, olives parsley, cheese, salami and bread to dressing and toss to combine.
Taste.
Adjust seasoning as needed.

If you have leftover, remove the baked bread pieces, they become very soggy overnight and kind of overwhelm the crunchiness of the other ingredients.

A Better Chicken Pot Pie

My daughter, Leila, found this in an
All Recipe magazine, and thought it
sounded yummy.Being so keen on the
pastry recipe for short rib pot pie, I
thought I’d try it with the chicken.
Using the sea salt on top of the
dough makes it really delicious,
also simmering the chicken and
vegetables together for 15 minutes
and then using the broth to thicken
with the flour was way tastier than
my old method of cream of mushroom soup.
Leila was right!

Ingredients for the filling

1 lb boneless skinless organic chicken breast
2 carrots
2 stalks celery
1/2 Spanish Onion
Package of frozen peas
1 tablespoon flour
1 can chicken broth
4 cups water
Kosher Salt
Pepper
Heavy cream (1 tablespoon)
Sea Salt crystals

Ingredients for the dough

2 cups flour
2/3 cup lard
1 teaspoon butter
1/3 cup cold water

Directions

Make the dough first, place 2 cups flour and 1 teaspoon salt in a bowl. Mix the flour and salt together. Next add 2/3 cup lard and cut and slice the lard with two knives until the lard is broken up like large peas. Slowly trickle in 1/3 cup cold water and bring the flour together to form a rough ball. You can wrap the dough in saran wrap and chill in the refrigerator.

Next, cut the boneless, skinless chicken breasts into 1 inch cubes, place in a saucepan and cover with 1 can chicken broth and 4 cups water. Bring to a boil and set the timer for 15 minutes. Meanwhile chop two carrots, two stalks celery and add to the chicken.
After 15 minutes, drain the broth through a colander into a bowl. Keep the broth and set the chicken, carrots and celery to one side. Put a tablespoon olive oil and 1 tablespoon butter in the same pot, chop half and onion and once the oil and butter have heated up, add the chopped onion. Saute until starting to brown, then add the chicken, carrots and celery. Stir for one or two minutes. Add 1 tablespoon flour and stir quickly, then with a ladle, slowly add the broth, stirring and then adding more broth. It will thicken, so you will use up most of the broth in the bowl. Add the peas and 2 teaspoons Kosher salt, and a shake of black pepper. Keep simmering for another 5 minutes.
Spray an 8 inch pie dish with Pam, add the chicken mixture.
Roll out the dough on a floured board and place over the pie dish. Crimp around the edges. With a knife, make a slit in the center and 4 more around the edge of the dough to allow steam to escape.
Next brush some heavy cream on the dough and sprinkle with sea salt crystals.
Bake in a preheated oven at 375 degrees Fahrenheit for 35 minutes.
Serve with salad.

Saluting Dr. Seuss Green Eggs & Ham

These are the best eggs ever!
We frequently get a green egg to our amazement when we go to Lucky Moon Farms in Cazenovia.
Salutations to Dr. Seuss!

Salad with bean sprouts and gourmet mix sprouts

Ingredients

1 baby romaine lettuce
1/2 cup bean sprouts
1/4 cup mixed gourmet sprouts
1 tomato chopped
1 tablespoon chopped parsley
1 tablespoon chopped dill
Salt, pepper, lemon zest
Extra Virgin Olive Oil
White Balsalmic Vinegar

Directions

In a bowl of water, wash all the above ingredients, drain in  a colander and chop the lettuce, tomato, parsley and dill. Throw in bean sprouts and mixed gourmet sprouts.
Season with 1/2 teaspoon salt, 1/8 teaspoon  pepper and a pinch of citric acid. Add 4 tablespoons extra virgin olive oil and 3 tablespoons white balsalmic vinegar. Mix well.

Haddock with capers,lemon,dill and white wine

Ingredients

2 teaspoons capers (preferably salt packed)
2 haddock fillets
Kosher salt and freshly ground pepper
2 tablespoons butter
1 tablespoon olive oil
2 shallots minced
1 clove garlic minced
2/3 cup dry white wine
the juice of 1 lemon
1 tablespoon fresh parsley chopped
1 tablespoon fresh dill chopped
 grated zest of 1 lemon

Directions

Prepare the ingredients for the sauce first.
Place the capers in a small bowl of water, drain and pat dry with paper towels.
Chop parsley, dill and grate lemon zest. Add to capers and keep to one side.
Chop 1 clove garlic very fine and chop 2 shallots also very fine. Place the chopped garlic and shallots in a small bowl.  Keep to one side.
Measure  2/3 cup dry white wine in a cup and squeeze 1 lemon into the wine. Keep to one side.

Cut the haddock fillets into serving portions, season with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife. 6 - 8 minutes total. Using a slotted spatula transfer the fish to a warmed platter and cover loosely with silver foil.

Add the shallots and garlic to the pan and cook, stirring until fragrant, about 2 minutes. Add the wine  and lemon juice, increase the heat to medium high and boil until the sauce thickens slightly ( 3 minutes). Stir in the parsley, dill, capers and lemon zest and season with salt and pepper.

Pour the warm sauce over the fish, garnish with dill fronds and lemon wedges and serve with asparagus and salad.

      

Turkey (Thanksgiving continued)

The Turkey

A whole turkey requires 15 minutes to prepare for roasting.
Prepare stuffing separately a day ahead, keep stuffing in a covered casserole in the refrigerator. You can stuff the turkey, but you can also bake the stuffing with the turkey during the last hour of roasting time.
Refrigerate turkey below 40 degrees Fahrenheit.
A frozen turkey can be kept in a freezer for up to a year, so long as it is in its original wrapper and has never been defrosted.

To thaw a turkey, there is no hurry, place the turkey in its original wrapping in the refrigerator. Allow 24 hours per 7 pounds to completely thaw.
Or for a faster thaw, place turkey in its original wrapping in sink and cover with cold water. Allow about half an hour per pound of turkey to completely thaw. Change water every 30 minutes. Refrigerate or cook once turkey is thawed. Never re-freeze a defrosted turkey.

The best size is about 13 lbs for a turkey, this is good for about 10 people and leftovers the next few days. I buy two 13 pound turkeys for 20 people.
If you are having 30 to 35 people, and only one oven, then you need a large turkey weighing 28 lbs.
I’ll give you the directions for both sizes.
I generally order the fresh turkey(s) from Nichols a month ahead and arrange to pick up on Tuesday before Thanksgiving.

Make sure you have all the ingredients needed ahead of time.
You will need heavy duty wide length silver foil, turkey pins, a large roasting pan, kitchen string for trussing, Pam spray, 1/2 cup butter, 1 package of bacon.


Ingredients for the stuffing

1 package croutons
1 pound Gianelli sweet sausage
1 stalk celery chopped
1 can cream of mushroom soup (Campbell’s)
1 package slivered almonds

Directions for stuffing

Remove the casing from the sausage, break up the sausage meat and saute in two batches in a pan.
Mix all the ingredients together and place in the refrigerator covered.
This can be made the day before.
Never stuff the turkey until the stuffing is completely cooled.

To Prepare the Turkey:
Remove the neck from the breast cavity and the giblets from the neck cavity. Rinse the outside and inside of turkey with water and pat dry with a paper towel.
Rub cavities with salt and pepper, stuff both cavities with the cooled stuffing.
Secure the ends with pins, using string, tie up the turkey (known as trussing the turkey) so that the legs and wings are secure to the sides of the turkey.
Rub the outside of the turkey with salt and pepper. Place 1/2 cup butter sliced into chunks on top of the turkey, then cover the whole turkey with strips of bacon.
Place the turkey in a roasting pan and cover with silver foil, so that the foil is slightly tented, but tightly sealed so that no air escapes.

Turkey done this way is moist and tasty every time,

For a 13 pound turkey....
To eat at 6 p.m.......
9:30 a.m. preheat the oven at 275 degrees Fahrenheit.
10 a.m place turkey in oven.
3:00 p.m. turn oven up to 325 degrees Fahrenheit, keep turkey covered.
4:30 p.m. remove foil, brush turkey with butter, turn oven up to 350 degrees Fahrenheit.
5:00 p.m. remove turkey from oven  and let stand for one hour before carving.

For a 26 - 28 pound turkey
To eat at 2 p.m.
1:00 a.m. place turkey in oven covered
7:00 a.m. turn oven up to 325 degrees Fahrenheit, keep turkey covered
12:30 p.m. remove foil, brush turkey with butter, turn oven up to 350 degrees Fahrenheit.
1:00 p.m. remove turkey from oven and let stand for one hour before carving.

For 26-28 pound turkey
To eat at 6 p.m.
7:00 a.m. place turkey in oven covered at 275 degrees Fahrenheit
1:00 p.m. turn oven up to 325 degrees Fahrenheit, keep turkey covered.
4:30 p.m. remove foil, brush turkey with butter, turn oven up to 350 degrees Fahrenheit
5:00 p.m. remove turkey from oven and let stand for one hour before carving. 

Herbed Faux-tisserie Chicken and Potatoes

This issue of Bon Appetit is really good. This one by Carla Lalli Music, food and features editor, states her ‘quest is to recreate the texture of rotisserie chicken’. It is slow roasted in the oven for 3 hours. I always make the recipe before I post it to see if it works. We ate this last night, the skin was crunchy and very tasty, the meat was juicy and tender. Not a lot of preparation, easy to put together and slow roasting means you can wander off and do something else.


Ingredients

1 3 1/2 - 4 lb chicken
1 lemon quartered
1 head of garlic, halved crosswise
2 lbs Yukon Gold potatoes, scrubbed and halved
2 teaspoons fennel seed
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram, plus 4 sprigs
2 tablespoons finely chopped fresh thyme plus 4 sprigs
Kosher salt
Black pepper (freshly ground)
6 tablespoons olive oil divided


Directions

Preheat oven to 300 degrees Fahrenheit
Coarsely grind fennel seeds and red pepper flakes with a mortar and pestle. Combine the round fennel seeds and red pepper flakes with the chopped marjoram, chopped thyme leaves, 1 tablespoon Kosher salt, 1/2 teaspoon black pepper and  3 tablespoons olive oil in a small bowl. Rub chicken inside and out with the spice mixture. Stuff the chicken with the quartered lemon, the whole garlic halved, 2 sprigs of marjoram and 2 sprigs of thyme. Tie the legs together with string.
Toss  2 lbs Yukon Gold potatoes, halved in 3 tablespoon olive oil, season with salt and pepper. Push the potatoes to the edges of the baking sheet and scatter remaining marjoram and thyme sprigs in the center. Place the chicken on the herbs. Roast, turning potatoes and basting chicken every hour until skin is browned, the meat is extremely tender and the potatoes are golden brown. Approximately 3 hours. I actually basted every 30 minutes.
Let the chicken rest for at least 10 minutes before serving.

Short Rib Pot Pie

Short Rib Pot Pie

 This recipe was in Bon Appetit, submitted by Meryl Rothstein, the senior associate editor. I initially tried his method of using lard and butter for the pastry using a food processor, but my dough came out like a solid lump, would have made a good bowling ball. The next time I eliminated the food processor, the lard really makes a good flaky crust. He brushed his pastry with heavy cream and sprinkled sea salt on top, this is delicious.  I also had some leftover mushrooms which I decided to throw in. I love this pot pie!
The filling can be made 2 days ahead. There is enough here for a 2 quart shallow baking pan, or 2 x 8” pie plates or 8 individual dishes.

Ingredients for the filling

3lbs boneless beef short ribs, cut into 2” pieces
Kosher salt
Ground pepper
1/2 cup all purpose flour
2 tablespoons olive oil
1 package frozen pearl onions thawed
4 cloves garlic chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme plus 2 tablespoons chopped thyme
1 package baby bel mushrooms, sliced and cooked.

Directions

Cut the short ribs into 2” cubes. Sprinkle with Kosher salt and pepper. On a flat baking sheet, spread 1/2 cup flour and toss the meat in the flour.
In a heavy skillet, put 2 tablespoons olive oil and working in batches, shake the flour off the meat and cook over high heat until deeply browned on all sides. Put meat to one side in a bowl and continue sauteing the meat in batches. You may have to add more olive oil (I did, it seemed to dry out). The recipe used a large heavy pot, and cooked everything in that. I would do the meat etc. in a cast iron skillet as I don't think my large pot was heavy enough. Remove the meat to a bowl with a slotted spoon.
Now add the thawed pearl onions in the same skillet, stirring from time time until golden brown, season with salt and pepper. Remove onions to a small bowl with a slotted spoon. Reduce heat to medium, add 4 cloves garlic chopped and saute for one minute. Add tomato paste and cook stirring until dark in color (about 4 minutes) Add 2 cups red wine, 2 rosemary and 6 thyme sprigs. Bring to a boil, scraping up browned bits until liquid is reduced by half.
Place the meat in a large pot, pour the wine mixture from the skillet into the pot. Add 1 cup of water to the skillet, swish around and pour that over the meat. Then add another 5 cups water and bring to a boil.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon. About 3 hours.
Add onions and chopped thyme to the pot and stir to break up short ribs. Remove herb sprigs. Add the mushrooms.

Pastry

Ingredients
2 cups all purpose flour
2/3 cup lard (Morrell)
1/4 cup cold water
1 teaspoon salt
Heavy cream
Sea Salt.

Directions

Place the flour in a large mixing bowl. Add 1 teaspoon salt.
Add 2/3 cup lard and rub the flour and lard together with your hand until it look like large crumbs. Trickle in 1/4 cold water and move the mixture around until it all comes together  to form a light dough.  Chill the dough for at least 1 hour before using.

Roll out dough on a lightly floured board to about 1/8” thick.
Transfer filling to a 2 quart shallow baking dish (I used two 8” pie dishes) or you can use 8 individual dishes.
Place the dough over the top.
Crimp the edges and make slits on the top of the dough.
Brush with heavy cream and sprinkle sea salt over the dough.
Bake in oven at 375 degrees Fahrenheit until crust is golden brown and the filling is bubbling.
50 - 60 minutes for the 2 quart dish
35 minutes for the 8” pie dish
30 minutes for the smaller dishes.
Let sit for at least 5 minutes before serving.

Ham and Broccoli Quiche

Ham and Broccoli Quiche

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 head broccoli
1 1/2 cups leftover ham
1 cup grated gruyere cheese
3 eggs plus 2 egg yolks
1/2 cup milk
1/2 cup yoghurt
Salt
Pepper
Mustard

Directions

You can either use frozen broccoli heads thawed, or prepare the broccoli yourself. Cut the broccoli into florets, sprinkle with salt and 1 tablespoon oil. Preheat oven at 400 degrees F. and bake for 15 to 20 mins, stirring occasionally. Remove broccoli and set aside.
Chop leftover ham into 1/4 inch cubes.
In a bowl, place 3 eggs, 2 egg yolks, 1/2 cup milk, 1/2 cup yoghurt, 1/4 teaspoon salt, shake of pepper and 1/2 teaspoon ground mustard. Mix together until well blended.
In the base of the baked pie shell, layer 1 1/2 cups ham, 1 cup grated gruyere, the broccoli and then pour over egg mixture.
Bake in oven at 350 degrees F. for 35 minutes.

Smoked Salmon Platter

Jason created this beautiful arrangement of Scottish smoked salmon, sliced cucumbers, sprigs of dill, chopped onion, capers, lemon wedges, baby romaine leaves............... I had to take a picture.

Slow Roasted Salmon with Fennel and Citrus

Slow Roasted Salmon with Fennel and Citrus

 This recipe works with halibut or turbot filets
I found this recipe in Bon Appetit by Alison Roman.
We served it with rice and salad. Doesn’t take long to
prepare and most tasty. She recommends not to try to
divide this fillet into tidy portions. Instead use a spoon
to break it into perfectly imperfect pieces.

Ingredients

1 Medium fennel bulb, thinly sliced
1 blood orange, thinly sliced, seeds removed
1 lemon thinly sliced, seeds removed
1 red Fresno chile thinly sliced
4 sprigs dill and more for garnish
Kosher salt, pepper
1 2 lb skinless salmon fillet (center cut)
3/4 cup olive oil

Directions

Preheat oven to 275 degrees F.
Toss fennel, orange and lemon slices, chile and 4 dill sprigs in a shallow 3 quart baking dish. Season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour 3/4 cup olive oil over top.
Roast until salmon is just cooked through (the tip of the knife will slide through easily and flesh will be slightly opaque)
40 minutes  for medium rare.

Hearty Vegetable Soup During Arctic Weather

Vegetable Soup

Couldn’t decide what to make, it was frigid outside, perfect for soup. I had some canned Italian tomatoes, a parsnip, celery stalks, parsley, carrot sticks, frozen chicken broth........ so with those ingredients I bought 2 leeks, 6 baby bok choy and from there went forth!

Ingredients

1 Cup Chicken Broth
2 Leeks
6 Celery Stalks
2 Carrots
1Parsnip
6 Baby Bok Choy
8 stalks parsley
Canned Italian Tomatoes
salt, pepper
Olive oil
butter

Directions

Slice the leeks lengthwise, remove the outer course leaves, slice horizontally and soak in cold water for 30 minutes. Remove leeks with the hands, the dirt will remain at the bottom of the bowl. Drain in a colander.
Slice 6 celery stalks, 2 peeled carrots, and peel and slice 1 parsnip.
Chop the leaves of 8 parsley stalks.
In a large saucepan, melt 2 tablespoons olive oil and 1 tablespoon butter. Saute the chopped leeks until limp.
Add chopped celery, carrots, and parsnips, saute for 4 minutes, stirring constantly. Pour in chicken broth. Add chopped parsley and 8 canned Italian tomatoes chopped. Add 1 teaspoon salt, 1/8 teaspoon pepper. Add 6 baby bok choy chopped. Lower heat and cook covered until vegetables are tender.
Serve with rice.

Perfect Garlic Puree/Thum

Garlic Puree or Thum
This is a robust dip, eaten with grilled or roasted chicken. I’ve tried many variations, made sometimes with potato,  or yoghurt in Bayridge, but I have to say that Chef Kamal’s recipe is supreme. It is light and fluffy, with a good strong taste of garlic and everyone who loves this puree, asks how I made it. Found in Classic Lebanese Cuisine by Chef Kamal Al-Faqih, follow his meticulous instructions and you will also have perfection.

This can be prepared several days ahead. It should last for weeks in an air tight container.

Ingredients

1 cup fresh cloves of garlic, peeled and at room temperature
2 teaspoons salt
4 cups canola oil
1/2 cup fresh lemon juice strained or 1/2 cup lemon juice from concentrate.

Directions

Place the garlic and salt in a food processor fitted with a sharp metal blade (be sure the food processor bowl, blade, lid and utensils are completely dry before you begin or the mixture may separate while you are processing) Pulse the garlic until it is finely chopped and uniform in size. Use a dry spatula to scrape down the sides of the bowl a few times.

Now start processing again, this time continuously as you slowly add 1/2 cup of the oil, pouring it in a steady thread-like stream and allowing it to emulsify with the garlic. Once it is combined, add 2 teaspoons lemon juice, one at a time.
Slowly add a second 1/2 cup of oil in a thread-like stream, followed by 1 tablespoon lemon juice. Take your time while adding the oil, allowing it to properly emulsify with the garlic and lemon juice.
Now slowly add a third 1/2 cup canola oil followed by 2 tablespoons lemon juice, one at a tiem.
Slowly add a fourth 1/2 cup oil in a thread-like stream, followed by 2 tablespoons and 1 teaspoon lemon juice, one at a time. Slowly add 1 cup of oil followed by remaining 2 tablespoons lemon juice one at a time. Finally add the last cup of oil slowly.

Continue to process until you have a uniform, thick garlic emulsion. Scrape down the sides of the owl and continue to process another minute or two. The final consistency should be like fluffy mayonnaise.

Transfer the garlic puree to a container and refrigerate covered with a piece of paper towel overnight to prevent condensation. Cover with a lid the next day.

Follow these directions and you will have created a heavenly dish!

Shepherd's Pie

This is a wonderful way to use up left over roast beef. It can be used with lamb meat also.

Ingredients

Left over roast beef (approximately 2 cups of ground beef)
6 potatoes
2 tablespoons butter
1/2 cup sour cream
(Instead of sour cream,  having no gravy or sourcream,
I once used leftover eggplant moussaka as a substitute. Delicious.)
salt/pepper
gravy

Directions

Trim excess fat from the roast beef, cut meat into chunks and put meat through a meat grinder. Meanwhile, peel and boil 6 potatoes until soft.
The ground meat needs some moisture, left over gravy is wonderful, or you can make a gravy using cream of mushroom soup, a tablespoon of gravy master, 1/2 cup red wine, and a little beef broth. Mix into the ground meat so it is moist but not wet.
Using a pyrex dish, spray the dish with Pam, spread the meat mixture in the bottom of the dish.
Mash the potatoes with 2 tablespoons butter, 1/2 cup sour cream (you can use heavy cream if you wish) and salt and pepper to taste.
Spread the mashed potatoes over the meat mixture. Place a few small slices of butter on top of the potato.
Cover the dish with silver foil and bake in a slow oven at 275 degrees F. for 45 minutes.
Uncover the dish, change the heat to broil, and continue to bake until the potato is nicely browned on top.
Serve immediately with extra gravy.