Matboucha

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Matboucha

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Matboucha is to Morocco and the Middle East what ketchup is to Americans. But OH SO MUCH MORE interesting! This compote of tomatoes, garlic and peppers can be fiery, but you get to control the heat. My husband and I like a fairly mild heat, but you do you.

Matboucha is often served as part of an appetizer platter and as a complement to couscous. However, only your imagination will limit your uses. My husband loves it on sandwiches and it often appears on our Shabbat table to be lapped up with challah. Matboucha will brighten up chicken, meat, tofu, or fish and is great with roasted vegetables and hummus. If you like hot sauce on your eggs (or matza brei), give Matboucha a try instead.

Matboucha

And if you love tomato achaar next time try matboucha with your Indian food!

I like to prepare a large batch and then I freeze half so it is always fresh. It will hold up in your fridge for about a week – if it lasts that long. There are many, many variations for this wonderful condiment but they mostly differ in ingredient quantities or how much you chop up your ingredients. This particular version comes from Shuk, From Market to Table. the Heart of Israeli Home Cooking by Einat Admony and Janna Gur. Sweet and smoked Paprika were added by me after reading other recipes that included it.

Plum tomatoes are easy to find and are perfect for this recipe. However, if they are not available where you live, canned tomatoes can be used. But make sure that they are best quality Italian plum tomatoes!

Matboucha

Recipe

Yield: About 10 to 12 servings

Matboucha

Ingredients

1/4 cup neutral vegetable oil (I used olive, but avocado or any other good quality neutral oil will do)

15 to 20 cloves of garlic, peeled and thinly sliced

4 red bell peppers, cored, seeded and cut into smallish dice

2 to 4 jalapeno or Fresno chiles, cored, seeded and thinly sliced (I actually used dried arbol chiles since my fresh peppers had gone bad)

12 ripe plum tomatoes, cut into quarters (OR a 28 ounce can of Italian plum tomatoes)

1.5 to 2 teaspoons sweet or smoked (or a mix) paprika

kosher salt

Matboucha

Directions

Heat oil in a large, flat-bottomed pan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Do NOT allow the garlic to burn!

Add in the peppers and chiles, reduce the heat to medium-low and cook, stirring frequently, until the peppers have softened – about 15 minutes.

Matboucha

Add the tomatoes, season with a teaspoon of salt and 1.5 teaspoons of sweet paprika to start. You can always add more. Sauté for another minute, mixing everything through.

Matboucha

Reduce the heat to low. Cover the pan and simmer for 1.5 to 3 hours or until the matboucha is thick, shiny and bright red. Give a stir every so often so that nothing sticks or burns. If your tomatoes are dry, add a tablespoon or two of water to the pan. Depending on how juicy the tomatoes are, this could take longer. I uncovered my pan after 1.5 hours to cook off some of the liquid from a batch of particularly large, juicy tomatoes.

Taste at the end and add more salt if your tastebuds require it. Serve at room temperature.

Chickpea Frittata

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Chickpea Frittata

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While people generally associate “frittata” with an egg-based dish, the word actually means “fried” in Italian. This chickpea version simulates the eggy taste without actually using any eggs. Chickpea Frittata is an easy, riffable dish. Every time I have made it, the veggie ingredients, spices and herbs have changed. You can give it any flavor profile you like simply by switching out the herbs and spices.

And while the version I am presenting below is vegan, I have also made it adding cheese. Served with a salad and a good bread of your choice, this Chickpea Frittata is a healthy, satisfying and delicious option that can be eaten any time of the day.

Chickpea Frittata

The recipe originated with the vlog/blog Pick Up Limes, which I started following during the pandemic. I have tried several of the recipes on this site and every one has worked out well so far. Being me, I use them as a jumping off point and then make tweaks of my own. However, even made as is, these vegan recipes are a great place for people to start on healthier eating habits without making sacrifices to taste.

The only even remotely tricky part to this recipe is when you flip over the frittata. And while this most recent time of making the frittata, I lightly sautéed the vegetables first, it has also been delicious when skipping this step. The whole dish can come together in about 30 minutes, making it a great weeknight option. Can it be eaten without an accompanying salad? Of course! A cup of soup would also nicely round out the meal. And if you don’t have a big appetite, just eat the frittata on its own.

Only one ingredient was not a standard in my pantry – kala namak. This Himalayan Black Salt has a sulphur smell which mimics the taste of eggs when cooked. The smell is much stronger before cooking so don’t be put off by it. The first time I made this Chickpea Frittata, I had a hard time convincing my husband that there were no eggs in the dish!

Personally we love eggs and cheese and I have no intention of giving them up anytime soon. But our godson/great nephew was deathly allergic to eggs and so I began to explore great desserts and meals that didn’t include them. A number of these options appear on my blog.

This protein-packed, cholesterol-free frittata is a great option that anyone can make. Left-overs can be stored in the fridge and eaten either at room temperature or warmed in the microwave. Garnishes are entirely up to you. We ate it with caramelized onions this time but it also pairs well with avocado and plain yogurt (dairy or plant-based). Let your imagination go.

Do you eat ketchup or hot sauce with your eggs? Go for it here as well. Use any or several of the optional ingredients listed below or come up with your own options.

Chickpea Frittata

Recipe

Yield: 2 to 3 servings

Ingredients

1 cup (116 g) chickpea flour

3/4 teaspoon kala namak (this is easily available at a number of places online)

1/4 teaspoon baking powder

3/4 cup (180 ml) water

1 medium tomato (I like Roma tomatoes which don’t have as much liquid as others do. However, you can also use about 1/2 to 3/4 of a cup of grape or cherry tomatoes)

1 small or half of a large zucchini grated (If the zucchini has a lot of liquid, squeeze some of it out with your hand or the back of a spoon over a strainer.)

1/2 cup frozen peas

1/4 cup roasted peppers, rinsed, patted dry and chopped (Optional) or sun-dried tomato, packed in oil

1/4 green beans, chopped (Optional)

1/2 cup mushrooms, sliced (Optional)

1/4 cup grated cheese (vegan or dairy) (Optional)

1/2 teaspoon each/any: dried oregano, basil, thyme (Optional)

1/4 teaspoon each/any: ground turmeric, dried mushroom powder, crushed chili flakes (Optional)

Garnish (Optional)

sliced avocado

Plain yogurt, any kind

Caramelized onions

Fresh chopped herbs

Chickpea Frittata

Directions

Using a non-stick 9-inch pan lightly sauté the veggies in a teaspoon or two of EVOO. (If you choose not to sauté the veggies first then just add them to the batter after the following step.)

Chickpea Frittata

Add the chickpea flour, kala namak, baking powder to a large bowl. Mix well with 3/4 cup water until you have a smooth batter. Then add in any fresh or dried spices/herbs and mix through. Add in the veggies and mix through. (Do this whether they have been sautéed or not.)

Spray well the 9-inch non-stick pan with cooking spray. For extra flavor you can also add in 1 Tablespoon of a good, flavored olive oil, but it’s not essential. Heat on medium high heat. Pour in the batter and spread it evenly in the pan with a spatula or the back of a spoon. Cover the pan (I have used a silicone cover or the flat cover from another pot). Cook for about 8 minutes. Using a spatula, check if the underside is browned and comes away easily from the pan.

Chickpea Frittata

You now need to flip the frittata over. I used the flat bottom of the cover but you use a plate or cutting board or cookie sheet. If you are really talented, you can throw the frittata in the air and flip it back into the pan. I AM NOT THAT TALENTED! Once the browned side is on top, recover the pan and continue cooking for another 8 minutes. Cut it in the pan or turn it out onto a cutting board. Enjoy!

Cannellini Bean Roasted Pepper Dip

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Cannellini Bean Roasted Pepper Dip

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Cannellini Bean Roasted Pepper Dip should be your new go-to dip or spread. Liven up your crudité platter or sandwich with this zippy, zesty cousin of hummus. It just might become your new favorite way to get your beans! The beautiful, vibrant color will be a welcome addition anywhere you would eat hummus. That color makes it such a happy dish!

Don’t get me wrong – I love a good hummus and we eat it weekly. However, sometimes it’s nice to shake things up a bit. So don’t think of this as saying goodbye to hummus, but rather as a BIG HELLO to a zestier cousin.

Cannellini beans are a particular favorite of mine. When cooked, they are creamy and delicious and a wonderful addition to so many soups, salads and pastas. And they are easily available in both canned and dry options. The robust seasoning of this dip is a perfect foil for the creamy texture of the pureed beans.

Despite the list of ingredients, this is very easy to make in a food processor and is quick to whip up when unexpected guests show up. Cannellini Bean Roasted Pepper Dip will last several days in the fridge in a well-sealed container.

Cannellini Bean Roasted Pepper Dip

Recipe

Yield: About 3 cups

Ingredients

2 cups of cooked cannellini beans or one 15.5 ounce can, rinsed and drained beans

2 roasted red peppers, rinsed and patted dry, plus a slice for garnish

1 large clove garlic

3/4 to 1 teaspoon of kosher salt

1/4 teaspoon ground turmeric

1/4 teaspoon ground cumin

1/4 teaspoon Rajasthan (Mathania Chillies) chilli or cayenne (Rajasthan chili has such a lovely complex flavor with just enough heat. I highly recommend trying it. It can be readily found online or in South Asian markets.)

2 T Evoo plus more for drizzling

2 T tahini paste

Juice of one very juicy lemon

Optional garnish: Coarsely chopped parsley or cilantro

Directions

Place all of the ingredients into the bowl of a food processor. Blitz until the mixture is smooth and silky. When you are ready to serve, plate the mixture, drizzle it with some EVOO and garnish with chopped cilantro, parsley or a slice of roasted red pepper.

Zesty Carrot Raisin Walnut Salad

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Zesty Carrot Raisin Walnut Salad is my new, zippier, vegan version of an old staple. This refreshing addition to my weekly salad rotation is easy to make and will last for several days in the fridge. I chose to use the colorful variety of carrots that I had recently purchased, but any carrot will work.

As my followers know, every week for Shabbat I prepare at least 4 or more salads and dips, which we then happily consume throughout the week. While we have our favorites that appear on repeat most weeks, I always try to add something new. Zesty Carrot Raisin Walnut Salad fits the bill. This bright snappy salad is not weighed down by mayonnaise and can shake up even the most jaded palate.

I chose to grate my carrots by hand, but you can absolutely use a food processor. Pre-grated carrots might be available in your grocery store, but grating them fresh will make the salad fresher, more vibrant and will have a longer shelf-life. But you do you!

Don’t be put off by the list of ingredients. Most will be pantry staples – or should be. Other than a light toasting of the walnuts, everything else is simply measured out and mixed through.

Because there is no mayonnaise in this recipe, it not only is vegan but would be a great addition to any picnic. Unlike standard carrot salad, there is no mayonnaise to go bad when left out in the heat or sun.

Recipe

Yield: About 8 to 10 servings

Ingredients

Zesty Carrot Raisin Walnut Salad

1 pound carrots (multi-colored if available), peeled, trimmed and grated

1/2 cup raisins (any kind, but I used a medley)

1/2 cup coarsely chopped walnuts, lightly toasted in a dry pan (takes about 5-ish minutes)

Rounded 1/4 teaspoon ground cardamom

3/4 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper or Rajasthan chili (I LOVE Rajasthan chili and use it anywhere cayenne is called for. Super flavorful but not overwhelmingly hot. It’s available online and in South Asian grocery stores.)

Zest of one navel orange

2 Tablespoons maple syrup

2 Tablespoons orange juice

2 Tablespoon EVOO

2 teaspoons to 1 Tablespoon pomegranate molasses

Zesty Carrot Raisin Walnut Salad

Directions

Place the carrots, raisins and walnuts in a medium large bowl. In a separate bowl, whisk together the dressing. Pour it over the carrot mixture and using a spoon or spatula, mix through. Yup, that’s it.

Mississippi Mud Cake

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Mississippi Mud Cake

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Dark, rich and boozy, Mississippi Mud Cake is everything you could want in a chocolate cake. While paging through one of my hand-written and collated cook books, I came across this recipe by Susan Purdy from her book A Piece of Cake. It was on yellowed newsprint from an old New York Times. Cut out, stapled and scotch-taped into my collection of recipes, this old friend called out to me to bake it. My husband and I were not disappointed.

Mississippi Mud Cake

Why Mississippi Mud Cake? Supposedly the finished cake (or more often, pie) resembled the dark river mud of the Mighty Mississippi. Call it what you will, but make this delicious cake the next time you crave a really, really great chocolate cake. And while there is a fair amount of booze (Bourbon in this case) in the recipe, the alcohol will all be cooked off during the baking process. All that remains are the the slightly sweet, caramel and vanilla flavors that define a good Bourbon. If you really don’t like Bourbon, you could sub in Rum, Cognac or Amaretto. The flavor profile will be somewhat different, but still delicious.

While this cake requires no adornment, it is wonderful served with a dollop of creme fraiche, good vanilla ice cream or freshly made whipped cream. Or just before serving, give this wonderful cake a dusting of powdered or icing sugar or unsweetened cocoa.

And while not strictly necessary, if you wish to amp up the booziness a bit, you can add a sugar glaze. It is one cup confectioner’s (icing) sugar and 1 Tablespoon milk or water, a pinch of salt and one Tablespoon of good Kentucky Bourbon. Stir well and pour over the top of the cake.

Mississippi Mud Cake

For chocoholics – also check out these recipes:

Chocolate Truffle Cheesecake

Chocolate Marble Cake

Chocolate cupcakes – pssssst! they’re vegan!

Rye Chocolate Crumb Cake

Vegan Italian Chocolate Cookies

Chocolate Amaretti Torte

Raspberry Chocolate Tart

Pistachio, Chocolate and Dried Cherries Tart

Molten Chocolate Cakes for Two

Sachertorte

Recipe

Mississippi Mud Cake

Yield: 10 to 12 servings

Ingredients

5 ounces of unsweetened baking chocolate (I like Baker’s Chocolate for this recipe)

2 cups unbleached, all-purpose flour, sifted

1 teaspoon baking soda

1/4 teaspoon kosher or fine sea salt

1/4 cup powdered instant espresso

2 Tablespoons hot or boiling water

1 cup plus 2 Tablespoons cold water

1/2 cup Bourbon, rum, cognac or Amaretto

1 cup (2 sticks) unsalted room temperature butter

1 teaspoon pure vanilla extract

2 cups granulated sugar (Remember, you are using “unsweetened” chocolate!)

3 large eggs plus 1 additional large yolk at room temperature

1/4 cup full-fat sour cream, creme fraiche or whole-milk natural yogurt

Directions

Generously grease a 10-cup bundt or tube pan. Position a rack in the center of the oven and preheat to 325 degrees F.

Melt the chocolate in a bowl set over a pot of hot, but not boiling water. The bottom of the bowl should NOT touch the water. When the chocolate is almost all melted, remove it from the heat and stir it through until smooth and glossy. Set it aside.

Sift together the flour, baking soda and salt and set aside. In a bowl or 2-cup measuring cup, dissolve the espresso in the 2 Tablespoons of hot water. Then stir in the cold water and Bourbon and set this aside.

Beat the butter, sugar and vanilla with an electric mixer until fluffy and creamy. This should take at least a good 5 minutes with occasional pauses to scrape down the bowl and beater. Don’t skimp on the timing. It will make a huge difference to the finished product!

Beat in the eggs and additional yolk, one at a time. Then scrape down the bowl and add in the sour cream. Mix it well to thoroughly incorporate it.

Now add in the slightly cooled melted chocolate and beat until smooth and incorporated.

Remove the bowl from the mixer and using a large spatula start adding in the flour and reserved liquid mixture alternately, beginning and ending with the flour. Every time you add in the liquid, the mixture will look a bit curdled and as if the liquid will never incorporate. It will. And when you add in the flour, the mixture will no longer look curdled. DO NOT OVER MIX! Just mix gently to thoroughly incorporate the flour so there are no lumps or flour bombs in the finished cake.

Pour the mixture into the prepared pan and bake until the top looks somewhat cracked and a cake tester or toothpick comes out clean. This will take about 65 minutes, although ovens do vary. Do not overbake the cake.

Remove the pan to a wire rack for 15 to 20 minutes. Using a thin blade or spatula, carefully run it around the cake to make sure that it will release from the pan. Then place a cake or board over the top of the pan and invert the cake. Lift off the pan and allow the cake to cool completely. At this point you can serve it as is, or dust it with confectioner’s sugar or unsweetened cocoa powder.

The cake should be good for several days at room temperature if kept under a dome or well-wrapped.

Eggplant Shawarma

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Eggplant Shawarma

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I have never met an eggplant dish that I didn’t like and Eggplant Shawarma is no exception. Meaty and packed with so many flavors and textures. There is definitely A LOT going on with this Eggplant Shawarma. No photo can do it justice. By its very nature, the final dish is layered in an opaque pita and its wonderfully drippy and messy. This is not haute cuisine. It’s street food. And like a great falafel sandwich, if it isn’t dripping down your arm while you eat – then you just aren’t doing it right!

Each element is simple to make. And while I prepared everything the same day I ate it, you can prep the individual components a day ahead. My version is a cross between a shawarma sandwich and a sabich, that wonderful Iraqi Jewish street food. The original recipe, tweaked by me, comes from My Jewish Learning.

Origins of Sabich and Huevos Haminados

Observant Sephardic Jews will put together a dish that cooks slowly overnight to be eaten hot for the Saturday Sabbath meal. Since lighting a fire would violate Shabbat, the dafina/t’bit/ skhina must be started before sundown on Friday and be able to cook on a low heat until the noon meal the following day. It goes by different names depending on the country, but one common element is the addition of hard boiled eggs which cook slowly in the sauce from the meat/chicken and/or beans. Think of a Jewish cassoulet that is unique to every family and whose tradition goes back centuries. The slow cooked eggs become a creamy brown and are infused with the cooking flavors. Huevos Haminados can be made by themselves, however, in as little as 4 to 5 hours.

Huevos Haminados

Now some people collect stamps. I collect onion skins. I have bags of the stuff. Red onion skins, shallots, yellow onions, both sweet and not. Sometimes I have even trolled the onion bins at the grocery store, collecting the discarded papery skins. When I want Huevos Haminados, I just whip out my onion skins, some tea bags or coffee grounds and voila! Slow cooked eggs to use in Sabich or on their own. They are especially delicious with caramelized onions on top!

Onion Skins for Huevos Haminados

But I digress. To round out this meal, I added the salads from my Shabbat meal and used a quality store-bought pita. As mentioned in previous posts, each week I make at least 4 different salads and dips, which we then enjoy for the week. They are like having gold in your fridge. Add them to almost any protein or grain and you suddenly have a colorful and tasty feast.

For other shawarma options, including mixing your own spice mix (extra spice mix will keep in a tightly sealed jar for several months)

Easy Peasy Vegan Shawarma

Chicken Shawarma with Tahini Sauce

Recipe

Yield: 4 servings

Ingredients

Ingredients

For the eggplant steaks:

5 Tbsp olive oil or more, as needed

1 large eggplant, sliced lengthways into 5-6 1 inch-thick slices 

2 Tbsp tomato paste 

2 cloves garlic, finely chopped

1 tsp honey or agave 

3/4 tsp shawarma spice 

¼ tsp chili flakes

kosher salt 

1/2 cup water

For the parsley salad

Parsley Salad

1 medium bunch of fresh flat-leaf parsley, washed and dried, very finely chopped

5 or 6 fresh mint leaves, chopped with the parsley

zest of 1 lemon

1 clove garlic, crushed

juice of 1 lemon

1 Tbsp olive oil

a pinch of kosher salt 

For the pickled cabbage

Pickled Cabbage

¼ large white or red cabbage, stem removed and very finely sliced

juice of 2 lemons or limes

½ tsp dried chili flakes or to taste

3/4 tsp kosher salt 

1 Tablespoon olive oil 

2 Tablespoons freshly chopped dill

To serve:

2 pieces of fluffy pita bread

4 Tablespoons plain yogurt, Greek yogurt or dairy-free yogurt OR Amba sauce OR tahini sauce

Hard-boiled eggs, peeled and sliced, if using

Directions

Brush the eggplants generously with olive oil. Heat a large frying pan and add 2 Tablespoons olive oil. Add the eggplant slices to the pan. Make sure each piece is touching the surface of the pan; you may need to work in batches. Once the bottom sides have softened and become golden, turn them over. Add a little more oil if necessary. Press down on the slices with a spatula or wooden spoon to help them cook through. Transfer the eggplant onto a paper towel to remove the excess oil. 

To make the parsley salad, combine the chopped parsley with the garlic, lemon zest, lemon juice, olive oil, and a pinch of salt.

Combine the sliced cabbage with the lemon juice, sea salt, chili flakes, and olive oil and mix well. Set aside so it softens and pickles.

Heat 1 Tablespoon olive oil in the same pan that you used for the eggplants and add the garlic. Once it becomes slightly golden and aromatic, add the tomato paste and mix to soften it. Add a pinch of sea salt, the honey, shawarma spice, and chili powder. Add ½ cup water and mix until you have a silky consistency.

Add the cooked eggplant slices back into the sauce, coating them on all sides. Leave each piece to slightly caramelize, turning them over once the bottoms are slightly sticky and browning, about 2 minutes on each side.

Eggplant Shawarma

To serve, warm the pitas in the microwave for 30 seconds or in the oven for three minutes. Cut the tops off the pitas (don’t discard them!) and stuff each one with some cabbage, eggplant steaks, a sliced hard-boiled egg, if using, a few spoons of yogurt or tahini sauce and finally the parsley salad. Enjoy the extra pickled cabbage, yogurt, and parsley salad with the leftover pita tops. And if you don’t like that ordering of ingredients – switch it up. There are no rules. Just deliciousness.

Cabbage, White Bean, Leek Soup

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Cabbage White Bean Leek Soup

The Walrus and the Carpenter

By Lewis Carroll

The time has come,’ the Walrus said,

      To talk of many things:

Of shoes — and ships — and sealing-wax —

      Of cabbages — and kings —

And why the sea is boiling hot —

      And whether pigs have wings.’

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Nothing beats a warm and warming bowl of soup to chase away those chilly damp days of fall and winter. Cabbage White Bean Leek Soup is as delicious and comforting as they come.

Ahhhhh, the humble, ubiquitous cabbage. This cruciferous vegetable is present in almost every cuisine, in one variety or another. Cabbage can be fermented, baked into pastry, stuffed with meat or vegetables simmered in a sauce and eaten raw in slaw. Readily available and inexpensive, cruciferous vegetables are nutrient rich powerhouses. However, none of that would matter if they didn’t also taste wonderful when properly prepared.

Unfortunately, too many people have memories of smelly, over-cooked cabbage permeating school cafeterias and hesitate using it. But if you are one of those people, please give cabbage another chance. The shredded cabbage and leeks soften and just melt into the broth, resulting in a flavorful bowl of comfort and yumminess. The leeks and cabbage take on a sweetness when cooked this way, so adding a grated hard cheese with some saltiness to it like a pecorino or asiago is the perfect accompaniment. I know that vegan cheese options have come a long way in recent years, so if making this as a vegan option, I would strongly encourage adding a vegan cheese when serving.

We eat soup all year long. Hot soup in the spring, fall and winter and cold in the summer. Sometimes as a starter to a larger meal and more often as a meal in itself. My Cabbage White Bean Leek Soup recipe should be viewed as a starting place. Made exactly as written, the end product will be wonderful. But, if you don’t have leeks, use onions or shallots. Not into cooking your own beans, use canned. More carrots? Sure, why not? No farro? No problem. Use potato, peeled and cubed or wheat berries or leave it out. Going vegan with the recipe? Use all oil or a vegan “butter” substitute, add two to three rounded tablespoons of nutritional yeast and leave out the parmesan rind.

In other words – don’t get bogged down in exactness. And don’t get too precious with the soup. While I eat with my eyes as well as my taste buds, this soup will still be delicious even without the large handful of fresh herbs that I have added at the end. Instead, just add a drizzle of a good, flavored olive oil when serving up this delicious soup.

So when you are ready, give Cabbage White Bean Leek Soup a go. You won’t be disappointed.

Recipe

Yield: 8 to 10 servings

Ingredients

Cabbage White Bean Leek Soup

2 pound green or white cabbage, trimmed and cut into shreds

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 large leeks, washed, trimmed and thinly sliced

2 large cloves of garlic, peeled and minced

2 large carrots, trimmed and sliced into thinnish rounds

1 good hunk of parmesan rind with some cheese attached (optional but recommended) OR 2 rounded Tablespoons of Nutritional Yeast

2 bay leaves

6 whole cloves

3 cups cooked white beans of choice (cannellini are my personal favorite)

8 to 10 cups (2 to 2.5 quarts) of veggie or chicken stock, preferably unsalted (or bean cooking liquid plus stock)

kosher salt and fresh cracked black pepper to taste

3/4 cup uncooked farro, potatoes, wheat berries or barley

a large handful of fresh herbs (I used dill, parsley and thyme, but almost any will do) for serving

Cabbage White Bean Leek Soup

Directions

In a large stockpot, sauté leeks in the butter/oil on medium heat for 6 to 8 minutes or until softened.

Cabbage White Bean Leek Soup

Add in the sliced carrots, garlic and one teaspoon of salt. and sauté for 3 more minutes. Next in is the shredded cabbage. Sauté to soften, adding in about 1 cup of the liquid to help move things along.

Finally, add in the cooked beans, bay leaves, cloves and parmesan rinds, if using. Stir everything through and pour the stock and/or the bean liquid, if using, over all of the ingredients in the pot. Bring the mixture to a boil over medium high heat. Then cover the pot, reduce the heat to a simmer and cook for 30 to 40 minutes.

Cabbage White Bean Leek Soup

Uncover the pot, add in the farro and give a good stir to everything. Bring the mixture back to a boil, recover the pot and turn the heat down to a simmer. Cook for 15 to 20 minutes more or until the farro or potato is tender and cooked. Taste the liquid and adjust your seasonings adding in the black pepper at this time.

When you are ready to serve, ladle soup into a bowl and top with lots of fresh, chopped herbs and a drizzle of a good olive oil. I love the Sciabica Mediterranean Medley. But any good olive oil that you like will do. Warm up a nice, crusty bread and dig in!

Shallot Mushroom Tarte Tatin

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Shallot Mushroom Tarte Tatin

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I wanted to make something a little special to ring in the New Year with my husband. But while I was looking for something new to make, I didn’t want it to be overly complicated. And I wanted a dish that would look and taste rich, but not actually be rich. This Shallot Mushroom Tarte Tatin was everything that I was looking for – once I had made a few tweaks.

Full disclosure – I didn’t actually make the Shallot Mushroom Tarte Tatin for New Year’s Eve – or at all. We ended up eating left-overs and ultimately my husband made the tarte with my suggested changes for New Year’s Day dinner. However, this riff on a Tarte Tatin did not disappoint. Originally devised as an accompaniment with drinks, it makes a perfect romantic dinner for two with a lovely, crisp white wine and accompanying arugula and fennel salad. So if you are looking for a Valentine’s Day dinner to share with that special someone, definitely consider this Shallot Mushroom Tarte Tatin.

Don’t be put off by the number of shallots in the recipe. The way they are bathed in the balsamic reduction results in a sweetly caramelized shallot that simply melts in your mouth.

While we did use an all-butter puff pastry (from the freezer section of our grocery), there are vegan puff pastry options. And except for the small amount of cheese added just before serving, the tarte is also vegan. The cheese could be skipped but a vegan cheese option is also possible – and frankly, desirable, in my opinion. The original recipe called for burrata, a cheese that always seems unappetizing to me. I feel the same way about burrata as I do about undercooked egg whites. Ewwww. In any event, I thought the slight tang of a creamy goat cheese was a better foil for the richness of the caramelized shallots. But you do you.

Recipe

Yield: 2 servings as dinner

Ingredients

1 tablespoon pine nuts or slivered blanched almonds

6 to 8 shallots, peeled and halved lengthwise

2 teaspoons vegetable oil

¼ Kosher salt, freshly ground pepper

¼ cup balsamic vinegar

1 teaspoon sugar

3 tablespoons unsalted butter, divided (Use a vegan buttery solid if you are keeping this vegan.)

1 package frozen puff pastry, thawed according to the instructions on the box (I used Dufours brand which is all butter)

All-purpose flour (for surface)

8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces. [While any mushroom would taste good, these mushrooms tend to not hold as much moisture as button, baby bella, cremini or Portobello mushrooms and, therefore are less likely to lead to a soggy bottom.]

1 garlic clove, crushed or grated

2 to 3 ounces of a creamy goat cheese (the kind found in a log), crumbled

2 Tablespoons grated parmesan or pecorino cheese

1 Tablespoon fresh thyme leaves, plus more for garnish

Sprinkling of flaked Maldon Sea Salt for garnish (Optional)

Directions

Preheat the oven to 400 degrees F. Place the pine nuts or almonds on a rimmed baking sheet. Toast the nuts until golden, about 4 minutes. Transfer the nuts to a small bowl and set aside. Do NOT turn off the oven.

Roll out the thawed puff pastry on lightly floured parchment paper to smooth out any creases. The Dufours puff pastry came in one large sheet. If the pastry was in two sheets, place them on top of one another and roll the sheets out together. Cut out a circle that is one inch larger than the top of your skillet. [So my skillet was a Lodge cast iron skillet that measured 10-inches across the top and 9-inches across the bottom. Therefore, my pastry was rolled out to 11-inches.] Once the desired circle is cut out, prick the pastry all over with a fork. Cover the pastry round with another sheet of parchment or plastic wrap and stick it in the refrigerator while you prepare everything else. Using cold pastry will help prevent shrinkage.

Toss the shallots in the vegetable oil on the same baking sheet that you used to toast the nuts. Season the nuts with kosher salt and freshly cracked black pepper. Roast the shallots until tender and with some browned spots – 20 to 25 minutes. Allow the shallots to cool.

While the shallots are roasting, bring the vinegar and sugar to a simmer in a 9 or 10-inch ovenproof skillet. Swirl the pan occasionally until the vinegar has reduced some and become syrupy, about 5 minutes. Stir in 1 Tablespoon of unsalted butter and remove the pan from the heat. Arrange the roasted shallots, cut side up, in the skillet with the vinegar syrup, overlapping them slightly, if needed. Set aside.

Using a medium skillet, melt the remaining 2 Tablespoons of the butter over medium-high heat. Cook the mushrooms and garlic, tossing often, until the mushrooms are tender and browned, 5 to 8 minutes. Season with salt and freshly cracked black pepper and 1 Tablespoon of the thyme leaves.

Add the cooked mushroom mixture, nuts and grated parmesan to the pan with the shallots, filling in any gaps between the shallots. Any extra mushrooms can just be scattered evenly on top of the shallots. Up to here, this can all be done ahead, if desired. Just don’t forget to preheat your oven to 400 degrees F. before the next step!

When you are ready to bake the tarte, take the pastry out of the fridge and drape it over the shallots and mushrooms, tucking the edges down inside the skillet. Bake until the pastry is golden brown, puffed and will not sink if gently pressed with your finger – 25 to 30 minutes. Ovens vary so it could even take a bit longer.

Allow the tarte to sit outside the oven for 10 minutes. Take a plate or cutting board that is larger than the pan and carefully invert the skillet onto the plate. It should release from the pan without any trouble. Scatter the goat cheese, a few more thyme leaves and the Maldon Sea Salt, if using, over the top. Serve with a lovely, crunchy green salad with a slightly acidic dressing and some crisp bread. Now enjoy!

Chocolate Orange Pistachio Shortbread

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Chocolate Orange Pistachio Shortbread

Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help flood and tornado victims suffering the effects of climate change.

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Buttery rich with bittersweet chocolate, candied orange and pistachios! Chocolate Orange Pistachio Shortbread is one great cookie. Not too sweet, and with melt-in-your-mouth goodness, these lovely shortbread cookies are perfect to adorn any holiday table.

I love a good shortbread cookie. [See below for links to other shortbread options.] These surprisingly sturdy cookies are naturally festive. They come decked out with green from the pistachios, orange from the candied peel, with chocolate chunks all embedded in a golden cookie. Chocolate Orange Pistachio Shortbread are wonderful on their own, but also make a perfect counterpoint to other sweeter cookies that may make up your holiday cookie box.

One of the first things I ever baked on my own were cookies. I would send them to brother in college to share with his roommates. And one holiday I baked about 100 gingerbread men/women to share with the doctors and nurses in the recovery room where I volunteered. I still find it difficult to believe, but I actually stayed up late lovingly decorating them to resemble the different hospital staff. And maybe that’s what pushed me over the edge! But I didn’t make cookies for years after that.

Since the pandemic, though, I have gotten back into making cookies. If you are doing them all by yourself, there is no getting around that it can get a bit tedious. If, however, you can break up the task, it’s not too bad. So I prepared the dough for five different cookies over a single day. Then I refrigerated them and am now baking them up over a couple of days.

Even though I may not make certain things, I’m always on the lookout for new recipes. It’s a wonderful antidote to the relentless bombardment of bad news! I came across the recipe for Orange, Pistachio and Chocolate Shortbread and knew immediately that this was one recipe I would actually make. Of course, I made a few tweaks to “improve it” as my maternal grandmother would have said.

My version of Chocolate Orange Pistachio Shortbread follows. Shortbread keeps very well in an airtight tin, so are perfect for gifting. These are soooooooooooo good that you should be sure to save a bunch for yourself!

But as we are starting the Festival of Lights (Hanukkah) Sunday night, I will likely take a break from cookie baking in order to make latkes, sfenji, sufganiyot and beignets. Of course, I will need to give most of these away or my husband and I won’t fit through our front door!

As I have discovered rather late in my cooking game, doing all of your measuring and setting of your ingredients out before actually assembling (known as mise en place) makes for a much less stressful baking experience.

Try these other wonderful shortbread options:

Lavender Mint Shortbread Cookies

Tehina Shortbread Cookies

Gateau Breton – French Shortbread Cake

Recipe

Yield: About 40 cookies, depending on how you form and cut them

Chocolate Orange Pistachio Shortbread

Ingredients

3 cups/419 grams all-purpose flour

1 teaspoon kosher salt (such as Diamond Crystal)

1¼ cups/284 grams unsalted butter, at room temperature

¾ cup/175 grams granulated sugar

1 large egg yolk (save the white for a different cookie or to add to an omelette)

1/2 teaspoon pure almond extract

2 teaspoons orange blossom water (readily available online and in Middle Eastern grocery stores)

½ cup/76 grams roughly chopped candied orange peel

½ cup/76 grams shelled unsalted pistachios, roughly chopped

4 ounces bittersweet chocolate, coarsely chopped

Directions

Step 1

Whisk together flour and salt in a medium bowl. Combine butter and sugar in a large bowl, or in the bowl of a stand mixer. Using an electric mixer (fitted with the paddle attachment if using a stand mixer), beat at medium-high speed until the mixture is pale in color, about 3 minutes, scraping down the sides with a rubber spatula, as needed. Add egg yolk, almond extract and orange blossom water and blend until combined.

Chocolate Orange Pistachio Shortbread

Step 2

Add flour mixture in two batches and mix on low until barely combined. Use a rubber spatula to fold in the orange peel, pistachios, chopped chocolate and remaining bits of flour. The dough may appear crumbly. If necessary, gently need the mixture with your hands until you have a smooth dough with everything well distributed.

Step 3

To form the cookies, cut the dough into 3 even portions. Roll each portion into a log with a flat bottom, top and ends. This can be pretty easily handled if you roll the dough using plastic wrap and a dough scraper pushed up against the sides to even out your log. Chill the dough 8 hours or for up to 3 days before cutting and baking. When you are ready to bake, remove the logs, one at a time from the fridge for about 15 minutes before cutting. If the dough is too hard, the pieces will break and too soft and they will just squish. Dough can always be remolded into a new log, so don’t worry if the first slices aren’t perfect!

Step 4

To bake the cookies, heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Place one log at a time on a cutting board and using a sharp, large knife, cut slices about 3/8-inches thick. Any pieces that aren’t perfect can be mushed together and rerolled.

The cookies do not spread much so you can place them about 1.5 inches apart on the cookie sheet. Ovens vary, as will the thickness of dough etc. Mine took about 18 minutes to bake, but just watch them after 15 minutes until you see how they are baking in your oven. You can always add time but once they are overbaked, there isn’t much you can do.

If you don’t have a convection oven (I DON’T) turn the trays once halfway for more even baking. And if some are darker than others, remove those to a cooling rack and put the others back until the desired golden color. These cookies are pretty forgiving.

Step 6

Remove from the oven, allow cookies to cool completely on cooling racks. The cookies will keep in an airtight container at room temperature for at least 1 week.

Kale Butternut Squash Stew over Polenta

~ lisaandfrancescook ~ Leave a comment
Kale Butternut Squash Stew

Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help flood and tornado victims suffering the effects of climate change.

Support Humanitarian Efforts in Ukraine

Kale Butternut Squash Stew over Polenta checks every box for a delicious fall dinner. This vegetable forward meal is bright with the beautiful orange of the butternut squash, the bright green of the kale and the pale yellow of the creamy polenta. The small amount of pancetta is just the right amount to add a salty, crunchy topping to this thoroughly delicious meal. If, however, you wish to keep the meal vegetarian/vegan, I would make some mushroom “bacon” or crispy shallots as a topping instead.

I served this over a creamy, slightly cheesy polenta, but it would be equally delicious over millet, rice or your grain of choice. The polenta added just the right contrast – and color – for me. And if you are going vegan, nowadays you can find vegan cheeses at many mainstream grocery stores. And an unsweetened plant-based “milk” and “butter” would substitute well for the dairy versions.

It always pleasantly surprises me when I come across a recipe that seems almost an afterthought to a magazine that I’m checking out. This one was in the November 2022 issue of Chicago. The recipe by Sarah Grueneberg from her cookbook Listen to Your Vegetables is served as a Thanksgiving side dish. However, after reading it, I thought that by playing around a bit with proportions, and serving it over polenta, Kale Butternut Squash Stew would make a satisfying main meal. And I was right!

This is such a happy dish. Just looking at the beautiful colors makes me smile. And with just a few simple ingredients – and a glass of a nice red wine – we ate well and felt great doing it. The only ingredient that proved a little tricky to find was an Italian pancetta. The grocery stores all sold “pancetta” from Wisconsin. Finally, after a visit to Eataly, I was successful in sourcing the real thing. A good thick-cut “bacon” of any variety would also produce a delicious result, but I was determined to use pancetta.

Kale Butternut Squash Stew

It was amazing how a such a small amount could impart so much flavor. If you choose to leave it out, then I would definitely use EVOO with some minced garlic and sage thrown in at the beginning. In addition, I would serve the dish with a flavorful topper like a mushroom “bacon” for just the right amount of punch.

Kale, Butternut Squash Stew is an uncomplicated dish to make. But I have found that some of the best meals I have ever eaten are simple dishes made well. This dish encompasses everything I love about autumn in one dish. And my husband raved about it. The next time I make this, I think I’ll make an apple pie for dessert….

Recipe

Yield: 4 generous portions with polenta or other grain

Ingredients

1/2 cup pancetta or thick-cut bacon, diced

2 teaspoons EVOO

1 medium butternut squash, peeled and cut into large dice

1 medium red onion, peeled and coarsely chopped

kosher salt and fresh cracked black pepper to taste

1.5 Tablespoons fresh thyme leaves (I used Lemon Thyme)

1 14.5 ounce can diced tomatoes in juice

2 large bunches of Tuscan (also called Lacinato or Dino) Kale, washed, stems removed and torn into 3-inch pieces.

2 cups of vegetable or chicken stock

Directions

In a large, heavy pot or deep, wide pan (cast iron is great here) cook the pancetta in the EVOO over medium heat until the fat is rendered and the pancetta is golden and crispy. Transfer to a paper towel-lined plate and set aside. Do NOT wipe out the pan!

Return the pan to medium heat and add the squash and onion. Season well with salt. Start with 1 teaspoon. You can always add more. Mix through coating the vegetables with the oil and fat from the pancetta, if used. (If you chose not to use pancetta or bacon, then add 2 more teaspoons of EVOO to the pan before adding the squash and onion.) Cook until the vegetables are softened and beginning to caramelize. This will take about 10 minutes.

Add the thyme and stir through with a wooden spoon, scraping up any brown bits on the bottom of the pot.

Kale Butternut Squash Stew

Pour in the tomatoes and cook until thickened and the liquid has reduced – about another 10 minutes.

Stir in the kale and cook just until it begins to wilt. Add the stock, reduce the heat to medium low. You’ll want to cook the mixture for about 20 more minutes or until it has thickened and everything has had a chance to make friends and meld. Taste and adjust your seasoning and add lots of fresh, cracked black pepper.

While the stew is cooking, make your polenta, according to your preferences and the package instructions. I like to cook mine in a mix of milk and water and I add plenty of butter and black pepper. At the end of the cooking time, I stir in some freshly grated Pecorino or Parmesan. For this dish, you want the polenta to be soft and creamy.

Top the servings with the bits of polenta or mushroom “bacon.” A nice red wine and some flatbread or other crispy bread is all that is needed to have a small feast.