Italian Braised Short Ribs

Short ribs are one of those dishes that is always fun to try a new recipe for. We’ve blogged some variations on this, but I recently saw this recipe that looked exciting and decided I had to try it.

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The long story is that I had originally seen a beautiful Staub baking dish that I thought was revolutionary and so different from anything else I already had in my (very full) kitchen, only to find upon delivery that it was basically the same as my trusty Lodge cast iron skillet – it just had a cool lid. One order of a lid from Amazon later, I was in business and decided to embark on recipes that were recommended for said fancier version of my baking dish. Ironically, this recipe ended up not fitting in the 12″ skillet (what is it they say about best laid plans…) so I had to resort to also using a medium size Dutch oven. Ergo the very odd picture below of… a lot of food.

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This is all to say, if you plan on only using the 12″ skillet, only get about 3-4 lb of short ribs. I was ambitious and thought “gee, 6 lb of short ribs means meals for weeks!” – which to be clear, is what I now have, and it’s all going to be delicious – just level setting for any of you who try this recipe and were scratching your heads thinking… no way 6 lb (!) of meat fits into a 12″ skillet.

The recipe also suggests adding gremolata, and I’m very happy that I did – something Lisa introduced me to and is a wonderful complement to any braised, rich meat dish.

Ingredients

  • 3 Tbs. all-purpose flour
  • Salt and freshly ground pepper
  • 5 1/2 to 6 lb. (2.75 to 3 kg) bone-in beef short ribs
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 2 oz. (60 g) pancetta, chopped
  • 2 yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp. red pepper flakes
  • 2 carrots, finely chopped
  • 2 Tbs. tomato paste
  • 1 Tbs. sugar
  • 1 cup (8 fl. oz./250 ml) dry red wine
  • 1 can (14 1/2 oz./455 g) diced tomatoes
  • 1 cup (8 fl. oz./250 ml) beef broth
  • 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
  • 2 bay leaves
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 1 Tbs. dried oregano

Directions:

  1. On a plate, stir together the flour, 1 tsp. salt and 1/2 tsp. pepper. Turn the ribs in the seasoned flour, shaking off any excess.
  2. In a large, heavy pot, over medium-high heat, warm the olive oil. Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes per batch. Transfer to a plate.
  3. Add the pancetta to the pot and sauté until mostly crisp, 4 to 5 minutes.
  4. Add the onions and sauté until beginning to soften, about 3 minutes.
  5. Stir in the garlic and red pepper flakes and sauté until fragrant, about 30 seconds.
  6. Add the carrots, tomato paste and sugar and cook, stirring often, until well blended, about 1 minute.
  7. Add the wine, bring to a boil and stir to scrape up any browned bits on the pan bottom.
  8. Stir in the tomatoes and their juices, the broth and vinegar and bring to a boil.
  9. Preheat an oven to 350°F (180°C).
  10. Return the ribs to the pot with the tomato mixture.
  11. Add the bay leaves, rosemary and thyme sprigs, and oregano.
  12. Cover, transfer to the oven and cook until the ribs are very tender, about 2 hours.
  13. Skim as much fat as possible from the cooking liquid and discard the bay leaves.
  14. Season with salt and pepper and serve. Serves 6 to 8.Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)

Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

Over the past year I have become a HUGE fan of sheet pan meals. They are simple to put together, clean-up is minimal if you line your pan with foil (I mean who wouldn’t line their pan with foil?!) and once you have the hang of the timing and amounts of liquid etc. there are almost infinite possibilities. I’ve even gotten my husband making the occasional dinner now. I do think that most of the chicken recipes work best with the thighs even though I otherwise am a breast meat person. The thighs retain their moisture, flavor and tenderness while allowing the chicken to cook long enough to get a wonderfully blistered skin which just cries out to be eaten. This recipe is no exception. If you are looking for a delicious and easy vegan sheet pan meal try Sheet Pan Honey(Agave) Sesame Tofu and Green Beans. We made this last night for dinner and substituted sugar snap peas for the green beans and added 8 ounces of thickly sliced Cremini or Baby Bella mushrooms. Everything cooks the same. Just add the mushrooms with the peas. If you are feeling especially lazy, use a good store-bought teriyaki sauce in place of the sauce in the recipe.

But back to Nigella Lawson’s “Traybake” chicken. If you are not in love with leeks or dill, you could probably substitute another vegetable with a similar texture like baby bok choy. The point is to make dinner easy, delicious and even fun. The chicken in this dish is amazingly moist and I defy anyone to throw out the skin instead of breaking into that crackling goodness. Go ahead – it really won’t kill you to have it once in awhile. You know you want to….Nigella Lawson Sheet Pan Chicken2

Serve the chicken with rice or some gorgeous smashed potatoes. Nigella Lawson Sheet Pan Chicken6

Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

Yield: 4-6 servings

Ingredients

7 cups (about 2 pounds) frozen petit pois (baby peas)

4-5 medium to large leeks trimmed and washed well, cut into 1-inch slices

3 fat cloves of garlic, peeled and minced

1/4 cup dry white vermouth or other dry white wine

2 tablespoons olive oil, plus more for drizzling

2 teaspoons sea salt flakes or kosher salt, plus more for sprinkling

1 small bunch dill, torn into pieces

6-8 bone-in, skin-on chicken thighs (If they are on the large side then you only need 6)

Directions

  1. Heat the oven to 400° F and spill the frozen peas into a large roasting pan (Nigella says not to go smaller—measuring inside from inside rim to inside rim—than about 15 by 11 inches, and a little larger is fine), followed by the leeks, garlic, vermouth, 2 tablespoons of the olive oil, 2 teaspoons of salt, and most of the dill. Toss everything together in the pan—breaking up any large clumps of the frozen peas—until well mixed.
  2. Arrange the chicken thighs, skin-side up, on top, then drizzle them with a little olive oil and give them a good sprinkling of salt, before roasting in the oven for 45 minutes. Remove from the oven, give the peas a small stir or tamp down, so that the few that are sitting on the surface and drying out a little are submerged in the liquid.  Put back in the oven for a further 30 minutes, by which time the peas and leeks will be soft, and the chicken tender and cooked through, its skin golden and crisp.
  3. Tear off the remaining dill fronds, and scatter over the top to serve. Nigella Lawson Sheet Pan Chicken

 

West African Peanut Stew with Chicken

Peanut Stew with Chicken2

Over the years I have seen recipes for peanut soup or stew but somehow never got around to making them. So when I saw a recipe this month in our local paper, I decided it was finally time to give it a whirl. I cannot say whether this recipe is absolutely authentic, but I can say that it is delicious. I made a few tweaks to the original recipe which was by Ellie Krieger. Assume that all of my spice measurements mean “rounded.” It’s colorful, delicious and something you can eat guilt-free. Served over some plain boiled rice or other grain of choice and you have one stick-to-the-ribs meal.

West African Peanut Stew with Chicken by Ellie Krieger and tweaked by me

Yield: 4-6 servings

Ingredients

1.5 pounds of boneless skinless chicken (breast or thigh) cut into 2-inch pieces

1 teaspoon Kosher salt

About 1/4 teaspoon freshly cracked black pepper

2 Tablespoons of Peanut or Grapeseed oil

1 large onion, peeled and coarsely chopped

3 large garlic cloves, peeled and minced

2 Tablespoons grated, peeled ginger (I use the stuff that I get in the jar in the produce section)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

4 cups of low-sodium chicken broth (you could use vegetable broth if you prefer)

1 can (14.5 ounces) of diced tomatoes with juice (I like “fire-roasted” but any will do)

1 large sweet potato, peeled and cut into 2-inch dice

1 bunch of collard greens with the leaves torn off of the tough rib into medium pieces

2 large sweet bell peppers (red, orange or yellow), seeded and cut into 2-inch dice

1 or more large dried Arbol pepper (optional)

1 cup natural-style peanut butter – chunky or smooth

About 6 Tablespoons of roasted and salted (or unsalted if you prefer) peanuts, roughly chopped

Directions

  1. I prefer to use dark meat chicken and I trim off any excess fat. I find it has more flavor than white meat and doesn’t get tough or stringy in the way that white meat chicken does. It’s your choice, however. Once the chicken has been cut, season it with about 1/4 teaspoon of the salt and the pepper. In a 4 quart (or larger) heavy pot with a lid, add one Tablespoon of the oil and heat it to the point where the chicken will give out a nice hiss when added. Cook the chicken until all of the raw look is gone and the chicken is opaque. Move it around in the pot while it cooks. This will take about 4-5 minutes. Using tongs or a slotted spoon, remove the mostly cooked chicken to a plate or bowl, lightly cover it with foil and set it aside.
  2. Add the remaining oil to the same pot. Don’t worry if there is a little liquid in the pot or if there are bits of chicken that stuck. Heat the oil and add the onion cooking until it is softened – about 3 minutes. Add the ginger, garlic, and the spices as well as the remaining salt. Cook stirring for about 30 seconds or until the spices start giving off their fragrance.
  3. Stir in the chicken stock, tomatoes with their juices, the sweet potato, collard and bell peppers. Add the Arbol pepper if using. Bring the mixture to a boil. Partially cover the pot and reduce the heat to a simmer. Cook for 20 minutes.
  4. Add the peanut butter and stir through the pot until it is incorporated.
  5. Return the chicken to the pot and mix through. Cook for another 5 minutes. Taste to adjust seasonings and serve hot with roughly chopped roasted peanuts on top.

 

Mediterranean Turkey Burgers

I have been making these burgers for the last year and they are juicy and incredibly flavorful. Make these and say goodbye forever to boring turkey burgers. In fact, personally, I will take these over a beef burger any day. I’m serving these with Israeli couscous, roasted asparagus and a fresh fruit salad with Mandarin Napoleon Brandy .

I am giving measurements below to give you a starting place but normally I just eyeball everything except for the bread crumbs. Do not skip the breadcrumbs. They give the burger just the right mouth-feel, giving that lovely caramelized char that a good burger has.  Please note that NO EGG is needed as a binder for these burgers.

These burgers are also delicious with a simple tahini or yogurt sauce. While normally I like 1/3 pounds of ground meat per burger, I only need 1/4 pound here because of all of the wonderful other ingredients. I like to make enough for left-overs because even reheated in the microwave these burgers stay moist and delicious.

Lisa’s Mediterranean Turkey Burgers

Mediterranean turkey burgers8

Yield: 6 burgers

Ingredients

1.5 pounds ground turkey, preferably 93% lean

1/3 cup finely chopped onion, shallot or scallion

1/3 cup sun-dried tomatoes, coarsely chopped

1/3 cup sweet, roasted red pepper, coarsely chopped

1/4 cup chopped parsley or cilantro

1/4 cup lightly toasted pine nuts

4 ounces coarsely crumbled goat or sheep’s milk cheese – a feta or even something a bit creamier like a chevre will work

1/4 cup fine dried bread crumbs

1/2 Tablespoon Harissa – green or red (optional)

3/4 teaspoon Kosher salt

1/4 teaspoon Aleppo pepper (or fresh, cracked black, but buy yourself Aleppo pepper – you’ll thank me!)

1/4 teaspoon Baharat, hawayij or ground cumin

Hungarian paprika for dusting

EVOO or Grapeseed oil

Directions

  1. Preheat the oven and pan to 425 degrees F. (I like to use a grill pan, but you can use any heavy baking pan, covered with foil for easier cleanup if you wish. This time I roasted my asparagus first, then removed them to a serving platter and using the same pan, including the same foil, I cooked my burgers. I didn’t get the nice grill-marks this way, but they still were delicious and it was one less pan to clean!)
  2. In a glass or stainless steel bowl combine well all of the ingredients listed up until the Hungarian paprika. I find that using my hands works best. If you don’t enjoy touching raw meat then wear disposable gloves. (Whenever I work with raw meat or fish – especially ground meat or fish – I use glass or stainless steel because I know they will clean properly and there will not be any cross contamination with other foods.) 

  3. Using slightly damp hands (cold water) form the patties and place them on a piece of lightly oiled parchment or waxed paper. Dust with the paprika. Then turn the burgers over and repeat.Mediterranean turkey burgers5Mediterranean turkey burgers9When the pan is HOT, add the burgers. No other oil is needed. (If you cook them on a pan that already had oil like I did this time then simply don’t add any oil to the side that you flip over.) Cook for 9 minutes on the first side, then flip the burgers and cook for another 9 minutes on the second side. Turkey burgers are ONLY eaten fully cooked. No rare burgers here. Allow to sit out of the oven for about 3-5 minutes before serving to retain the juices. If you decide you REALLY want a bigger burger, you will have to adjust your cooking times. Mediterranean turkey burgers2
  4. Now eat.

Moussaka

Moussaka3 (2)

One of the highlights of our trip to Greece a few years ago was certainly the food. The smells from cooking Greek classics at home always conjures up memories of that fantastic trip, and so while a bit tedious, we enjoy making this meal for “events.” This time we were cooking for my parents in sunny LA. When I first took it out of the oven there were protestations of “oh my! So much food – it will be enough for leftovers for weeks!” But after seconds… and thirds… there really wasn’t much left. On the other hand, I like to think that when people get thirds, whatever the dish is is *really* good. We found this recipe after using a different one for moussaka, but when we saw this claim to be the “Best ever moussaka” we decided to put it to the test. And sure enough, this really was the best ever that we’ve had, especially when paired with the wine used to make it!

Ingredients

2 medium globe eggplants (or 3 small eggplants)
2 teaspoons kosher salt
2 pounds ground lamb
2 yellow onions, peeled and chopped
3 cloves garlic, chopped
1 teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
1 teaspoon fines herbes
¼ cup minced parsley
1 6-ounce can tomato paste
¾ cup red wine
½ cup plain bread crumbs
¾ pound feta cheese

Sauce
4 tablespoons unsalted butter
6 tablespoons all purpose flour
2 cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
1 egg yolk, beaten
½ cup grated Parmesan cheese

Garnish: chopped parsley

  1. Preheat oven to 375°F. Cut tops off eggplants and cut lengthwise in ¼-inch-thick slices. Sprinkle with 1 teaspoon salt and place on paper towels for 30 minutes to absorb the moisture. Rinse, wipe eggplant dry, and place in a single layer on a lightly oiled baking sheet. Roast for 30 minutes.
  2. In a large sauté pan or skillet over medium-high heat, cook the lamb, onions, and garlic, crumbling the lamb with a fork and stirring frequently until browned.
  3. Remove with a slotted spoon and drain thoroughly in a strainer. Place meat mixture on paper towels and pat dry to further remove fat.
  4. Return the meat to the cleaned pan and add remaining 1 teaspoon salt, pepper, nutmeg, cinnamon, fines herbes, parsley, and tomato paste. Stir well. Add wine and simmer for 10 minutes.
  5. Grease the bottom of a 9 X 13 ovenproof baking dish and dust with all but 3 tablespoons of bread crumbs. Reserve remaining bread crumbs for sauce.Sauce
  6. To make sauce, in a medium sauté pan over low-medium heat, melt butter and whisk in flour. Stir in milk, nutmeg, and salt and stir until thickened. In a separate mixing bowl, spoon a little of the hot sauce into the egg yolk and add the 3 tablespoons of reserved bread crumbs. Then, blend the egg-bread crumb mixture into the sauce. Mix thoroughly.
  7. Layer dish first with eggplant, then meat, and then with a generous portion of feta cheese. Repeat layers and top with sauce.
  8. Lower oven heat to 350°F. Top the dish with Parmesan and bake for 50 to 60 minutes or until top of cheese is golden brown. Cut into square servings. Garnish with chopped parsley. The Wine Lover’s Cookbook by Sid Goldstein  

     

Lamb Shanks with Chickpeas

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We love lamb and lamb shank is my favorite cut of meat. Its slow cooking works perfectly with all kinds of pulses and I especially enjoy it with a mixture of beans and some kind of dried fruit with lots of spices. I developed this dish using my experiences cooking both Moroccan and Indian foods and it turned out to be a huge success – perfect for a cold winter night. All it required was some plain Basmati rice, but feel free to add some salads or yogurt accompaniments. I made enough for two with extra chickpeas, but it easily could be increased to serve more. If I had made side dishes (I was lazy that night) my lamb shanks actually were large enough to have fed 4 people (well maybe not if one was my son!) if the meat was taken off the bone to serve. All of my spice measurements are approximate. I tend to be generous when I am actually measuring – never using a level measure when cooking as opposed to when I bake. Just go with it.

Lisa’s Lamb Shanks with Chickpeas

Yield: 2-4 servings

Ingredients

1 cup dried chickpeas, soaked overnight in cold water

Ghee, Grapeseed or Canola oil (or a combination)

2 large lamb shanks (mine happened to have been “frenched”)

1/4 cup besan or gram flour (chickpea flour)

1/2 large onion sliced (or one medium)

2 cinnamon sticks

1 teaspoon ground coriander

1/4 – 1/2 teaspoon cayenne pepper (or to taste)

4-5 large garlic cloves

2 teaspoons ginger paste or grated ginger

Generous 1/4 teaspoon ground turmeric

2 teaspoons tamarind paste

Kosher salt and fresh-cracked black pepper to taste

12 -14 whole pitted prunes

About 1.5 cups chicken stock

Directions

  1. Drain the chickpeas. Place in a saucepan with a tight-fitting lid. Add 4 cups of water or stock and 1 teaspoon of Kosher salt. Bring to a boil uncovered. When the water has come to a boil, reduce the heat to a simmer, cover the pan and allow to cook for 45 minutes. Any remaining liquid will be used in the final dish. I cooked the chickpeas in the Dutch oven I intended to use for the entire dish so I had one less pot to clean. I love to cook but I’m less excited about cleaning. The chickpeas can be prepared ahead or they can be used immediately.
  2. Preheat the oven to 350 degrees F. This could also be made on top of the stove, but I used the oven.
  3. While the chickpeas are cooking, take your lamb shanks and using a sharp knife, make several deep slits in the meaty parts. Take slivers of garlic and push them into the slits.
  4. Place the besan flour in a shallow dish large enough to hold the lamb shanks or place in a heavy duty plastic bag. Add salt and fresh-cracked black pepper to taste. Mix through. Add the lamb shanks one at a time and lightly dredge them in the mixture. There will be left-over flour but do not discard it. Nothing is wasted. In a heavy-duty skillet (I like cast iron), brown the lamb shanks on all sides in your choice of oil(s). I used a mixture of ghee and grapeseed oil because they have a high burn factor.  I used about a quarter of a cup of oils; it will all get used.
  5. When the lamb shanks are nicely browned, place them in a Dutch oven along with the chickpeas and their liquid, tamarind paste, cinnamon sticks and prunes.
  6. In the pan used to brown the lamb shanks, add the onions and any unused garlic (chopped) to the remaining oil. If necessary, add some additional oil so that everything is lightly coated and won’t stick to the pan. Cook the mixture until the onion just begins to brown. Then add all of the spices and the left-over flour mixture. Stir for about 3 minutes or until the spices are fragrant. Be careful not to burn the mixture.

    Add everything to the lamb and chickpeas and gently stir through. Now add the chicken stock. Cover the casserole and place in the oven. Cook for one hour. Then carefully uncover the pot (watch out for steam!) and turn the lamb shanks. I did not need to add any further liquid, but if your mixture looks dry, add a little more stock. Re-cover the pan and cook for one hour more. Lamb shanks with chickpeas2This can be made ahead and gently reheated. Serve over plain Basmati rice or serve with naan. Lamb shanks with chickpeas

Lisa’s Au Gratin Potatoes

Au Gratin Potatoes

Chicago has been experiencing bitter cold for the last couple of weeks. But that hasn’t stopped my husband and me from taking long walks. If you know how to dress properly, it can be rather invigorating and I’ll take it over the heavy snow that hit the East coast of the United States last week. The extreme cold, however, does make things very dry despite the use of humidifiers and lotions, so during this weather I allow my cooking to be a bit heavier on fats. This recipe (really more of a guideline than a hard and fast recipe) is pure comfort food. It’s fairly pliable, adapting well to personal tastes and ingredients on hand. Next time I might add some chopped chives and skip the prosciutto. Here is my version.

Lisa’s Au Gratin Potatoes

Yield: 6-8 servings

Ingredients

5-7 medium Yukon Gold potatoes

3-4 ounces prosciutto, cut into large dice and crisped in a frying pan (You can use bacon, if you prefer. This is what I had on hand and it’s also less fatty than bacon.)

8 ounces extra sharp cheddar, grated

1/4 cup grated Parmesan, Romano or Asiago cheese

About 3/4 teaspoon Kosher salt and fresh cracked black pepper to taste

1/2 teaspoon grated nutmeg

1.75 cups of skim milk (You can use whole if you prefer or part skim and part half & half)

2 large eggs

2-3 Tablespoons butter (I used garlic butter because I had Amish garlic butter that we received as a gift from Frances’ parents.)

2 Tablespoons Panko bread crumbs

Hungarian Paprika

Directions

  1. Preheat the oven to 375 degrees F. Generously butter an oval or rectangular pan with 2-inch sides. I like my heavy Le Creuset oval gratin pan, but a glass pan will work as well. The pan should be big enough to fit the all of the ingredients. If you are making this for a crowd, you will need a bigger pan.
  2. In a large pot, cover the potatoes with 2-3 inches of water. Bring it to a boil and simmer for 8 minutes. Remove the potatoes after 8 minutes and run under cold water to stop the cooking. When the potatoes are cool enough to handle, slice them about 1/4 inch thick. (I leave on the skins unless the skin starts to come off. In that case, just peel that extra skin away.) 
  3. Line the buttered pan with the potato slices, over-lapping them slightly. After you have one layer of potatoes, take half of the crisped prosciutto and scatter it across the top of the potatoes. Do the same with half of the cheese mixture. Repeat this entire process with one more layer.
  4. Mix the eggs with the milk and add salt, pepper and nutmeg. Whisk to mix well. Pour the mixture over the potatoes. Sprinkle the top with the Panko bread crumbs and the paprika. Dot the top with more butter. Au Gratin Potatoes3
  5. Place the pan, uncovered in the oven and bake for about an hour. This can be made ahead and loosely covered. When you are ready to serve, uncover the pan and place it in a 350 degree F oven for about 10-15 minutes. Ovens vary but you want the top looking browned and crispy and the potatoes to be tender. Au Gratin Potatoes2

 

 

 

Roasted Chicken with Clementines and Arak

Roasted chicken with clementines4 (2)

For many years I led a program that brought Catholic School High School teachers to Israel to give them an opportunity to see the country outside of the very narrow focus that was available to them in the news. The hope was that it would give a more balanced and broader perspective to present to their students. I was fortunate enough to have kept up with some of the teachers even after I had retired. My husband and I hosted one of the teachers along with her husband for dinner last week and as food was always a highlight of the trip, I decided to make a Middle Eastern meal. I had homemade hummus, “burnt” eggplant with garlic, lemon and pomegranate seeds, kohlrabi salad, pita and this roasted chicken served with basmati rice. The chicken essentially is a sheet-pan meal, which is prepped the night before and then cooked an hour before serving. It comes from Jerusalem, A Cookbook by Yotam Ottolenghi and Sami Tamimi that was given to me as a gift by my niece. I made a few changes, mostly in proportions, but the biggest change was in the temperature that I used to cook the dish. Ottolenghi suggests cooking everything at 475 degrees F. but I found that was much too high and would have resulted in burnt skin and under-done chicken. I cooked mine at 400 degrees F. The other major change I made was that I did not cook my chicken in the sauce. I poured the marinating liquid into a saucepan and cooked it separately on the stove. It was much less messy than trying to pour off the hot sauce later to reduce and I knew that the chicken would be moist enough from the marinade that it didn’t need to cook in the liquid, which also allowed my skin to become truly crispy, which I like. The recipe can be made with Arak, Ouzo or Pernod, all of which have an anise base. Arak would be used in Israel, but I had Ouzo on hand and used that successfully. This dish definite qualifies as comfort food and can easily be increased for a crowd. Left-overs warmed in a 250 degree F oven were wonderful so don’t worry if this makes more than you need immediately.

Roasted Chicken with Clementines and Arak

Yield: 6-8 servings

Ingredients

3/4 cup + 1 Tablespoon Arak, Ouzo or Pernod

1/2 cup of EVOO

6 Tablespoons freshly squeezed orange juice

6 Tablespoons freshly squeezed lemon juice

1/4 cup Dijon or whole grain mustard

6 Tablespoons dark brown sugar

3 large fennel bulbs, trimmed and cut into 8 wedges each

6 chicken thighs, bone-in with skin

4 chicken breasts, bone-in with skin

8 small clementines with the peel, cut horizontally into thick slices (usually 3 slices per clementine)

2 Tablespoons thyme leaves

1 Tablespoon fennel seeds

1 Tablespoon Kosher salt and 1.5 teaspoons Aleppo pepper or to taste

Directions

  1. Mix together the first 6 ingredients. Add the salt and Aleppo pepper and whisk to combine. Using 2 sets of doubled freezer bags (no clean-up!) divide the chicken between the bags. (You can use a glass or stainless bowl if you prefer.) Divide the fennel bulbs and clementine slices between the bags. Pour half of the marinating mixture into each bag. Using your hand, carefully mix everything through, trying not to smush the clementines or break up the fennel wedges. Alternatively you can carefully seal the bags and holding it over the sink, gently massage everything in the bag. Place the sealed bags standing up in the fridge. Ideally this is done the night before, but it can be done a few hours before if that is all the time you have.
  2. When you are ready to cook the chicken, preheat your oven to 400 degrees F. and raise the oven rack to the next to top space. I used two pans and two ovens to make this much chicken but you can use one oven rotating the pans as needed.
  3. I covered two sheet pans with heavy duty foil (again – no clean-up!) I liked that these pans weren’t super deep which allowed everything to get really good color and a crispy skin on the chicken.
  4. I carefully opened a corner of the freezer bags and poured the marinating liquid into a small saucepan. I then places the chicken pieces, skin side up on the pans and placed the fennel wedges and clementines around the chicken, but not covering the chicken. I roasted everything for about 45 minutes or until the skin was crackling and everything had great color. This is one time when you really want to eat the skin!Roasted chicken with clementines
  5. While the chicken was cooking, I brought the marinating liquid to a boil, uncovered. I boiled the liquid down by about half and set it aside until I was ready to serve. when the chicken was ready, I brought the sauce to a simmer and spooned it over the top after plating. Roasted chicken with clementines6

Lamb Meatballs with Cauliflower

Lamb Meatballs3

I came across this recipe on the Food52 website and it caught my eye. Lamb is my favorite meat and we eat a lot of it in our house.  Don’t get put-off by the seemingly long list of ingredients. This recipe came together fairly quickly although I did make some modifications from the original. I also added some Basmati rice to make what I considered a satisfying meal. If you prefer to simply serve it with a good pita or naan that would also work. Clean-up was minimal since the lamb and cauliflower cook on the same pan, lined with aluminum foil. And, if like me, you do a lot of Middle Eastern and Indian cooking, you should have the spices, tahini and pomegranate molasses on hand. The tahini-yogurt sauce makes more than you will need, but it is wonderful with any grilled or roasted meat or vegetables and thinned further can be used as a salad dressing.

Lamb Meatballs with Cauliflower by Emily C and modified by me

Yield: 4 servings

Ingredients

For lamb meatballs

1.5 pounds ground lamb

1 teaspoon each: Aleppo pepper, ground cumin, fennel seed, Kosher salt

1 large egg, lightly beaten

1.5 Tablespoons Greek Yogurt (2% or full-fat only please)

2 teaspoons garlic cloves, minced or crushed

3-4 Tablespoons finely chopped flat-leaf parsley or cilantro

Olive oil or Grapeseed oil for greasing the pan

For cauliflower

1 large head of cauliflower (about 2.5 pounds), cut or broken into small florets

About 3 Tablespoons EVOO

2 teaspoons pomegranate molasses (available online and in Middle Eastern grocery stores)

1 teaspoon Kosher salt or more to taste

1.5 teaspoons ground cumin

For Tahini-Yogurt Sauce

1/2 cup tahini

3 Tablespoons Greek yogurt (2% or full-fat)

Juice of 2 lemons

1 Tablespoon pomegranate molasses

Kosher salt and Aleppo pepper to taste

1/2 teaspoon garlic powder

Tap water for thinning the sauce (How much you use will depend on the tahini that you are using and your own personal taste as to how thin you like your sauce. Start with about 1/2 cup. The sauce will also thicken a bit over time so if you make this ahead, you may add more water before serving.)

2 Tablespoons of pomegranate arils (that’s the good stuff!)

1/4 chopped flat-leaf parsley or cilantro for serving

Directions

  1. Heat broiler and place rack towards the top of your oven. If you don’t have a broiler, you can heat your oven to 425 degrees F. and it should still be fine. Line a large rimmed pan with heavy duty aluminum foil – unless you love doing dishes! Drizzle the foil with the oil.
  2. In a large glass or stainless steel bowl (I always use these when dealing with raw meat.) combine all of the ingredients for the lamb meatballs with the exception of the oil. Use your hands to combine everything. Then shape the meatballs, using about 2 Tablespoons of mixture at a time. Place the meatballs on the greased pan. Gently roll the balls to lightly coat with the oil. Broil the meatballs, turning once, until they are browned and cooked through. This will depend on the temperature you use and the individuality of your oven. They should take about 10 minutes. Mine took a bit longer.
  3. While the meatballs are cooking, toss the cauliflower with the flavorings and oil and set aside.
  4. Remove the cooked meatballs to a platter that has cooked, hot Basmati rice on it (if using). Cover the platter with foil to keep hot while you cook the cauliflower.
  5. Pour the cauliflower in a single layer onto the same pan, in the juices left behind from the lamb meatballs. Return to the broiler and cook for between 6-10 minutes, or until the cauliflower is tender and has begun to brown. Lamb meatballs2
  6. While the cauliflower cooks (although this can easily be made ahead and refrigerated) mix together the ingredients for the tahini yogurt sauce. Be sure to stir the tahini well before adding anything else to it. I find a wire whisk works best. Tahini yogurt sauce
  7. When the cauliflower is cooked, add it to the platter with lamb meatballs and rice. Sprinkle the parsley or cilantro and the pomegranate arils on top and serve the sauce on the side.

 

 

Moroccan Style Sweet Potato Stew

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I came up with this recipe about 20+ years ago when my son went through a period of not eating any meat. I was looking for something that screamed “autumn” to me so I could serve it for the holiday of Sukkot, which we recently celebrated. If you do a lot of North African/Mediterranean and Indian cooking, as I do, then you will always have these seasonings on hand. The main ingredients can be varied to taste, substituting cauliflower for the eggplant for example. Just keep in mind textures, colors and cooking times for the different vegetables that you may use. And, of course, this can be doubled or tripled if desired. Left-overs are delicious but keep in mind that after a time some of the vegetables will get mushy with aggressive reheating. I usually serve this over cooked millet, couscous or rice but you can use any grain or bread that you prefer. My husband is not a big fan of very hot/spicy foods and neither was my son when he was little; however, if you do wish to add some heat to this otherwise well-seasoned dish, you have a few options. You can serve harissa on the side for diners to add their own level of heat individually or if you know that your crowd likes it hot, you can add some hot peppers along with the sweet bell pepper and/or add some cayenne pepper to the spice mix. There are no strict rules here.

Lisa’s Moroccan Style Sweet Potato Stew

Yield: 4-6 servings     IMG_3683

Ingredients

1 large onion, peeled and coarsely chopped

4 large cloves of garlic, peeled and minced

2 Tablespoons EVOO or Canola oil

1 large sweet potato, peeled and cut into large dice

1 large red bell pepper, cut into large dice

1 long Japanese eggplant, cut into large dice

15 ounce can of chickpeas, drained (save the liquid for aquafaba!)

1 large Granny Smith or other tart apple, cut into large dice (no need to peel it)

14.5 ounce can of diced tomatoes with liquid

1/2 cup of raisins

15 ounce can of pumpkin puree

About 1.25 cups of vegetable broth

About 3 Tablespoons apple juice or cider

1 teaspoon each of turmeric and cinnamon

1/2 teaspoon each of curry powder, ground cumin, salt and either freshly cracked black pepper or Aleppo pepper (my preference)

1/4 teaspoon each of ground nutmeg and ground sumac

2 teaspoons of tamarind paste

Optional Garnishes

Chopped cilantro

Lightly toasted pumpkin seeds, cashews, pine nuts or almonds

Greek Yogurt

Harissa (red or green)

Directions

  1. In a 4 quart heavy saucepan or Dutch Oven, heat the oil and saute the onion and garlic until softened. Stir in the spices and add enough of the apple juice to keep the spices from sticking and burning. Stir for about 3 minutes or until the spices become fragrant.
  2. Add all of the vegetables except for the eggplant. Add the tomatoes, tamarind paste, apple, pumpkin puree, broth and raisins and stir through. Bring to a boil. Then reduce the heat to a simmer, cover the pan and cook for 20 minutes.
  3. After 20 minutes, add the eggplant, re-cover the pan and continue cooking for another 15-20 minutes or until the sweet potato is tender and cooked through. Taste and adjust seasonings. Serve over a cooked grain of your choice and with one or more of the optional garnishes.

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