Apple Cinnamon Noodle Kugel

As we prepare to complete the 10 Days of Awe with the observance of Yom Kippur, the Day of Repentance, Jews everywhere not only each reflect on how they could become a better person in the coming year, but also on what they will eat to break the fast.  I don’t know about you, but if I have been fasting for more than 24 hours, I don’t want to wait while something heats up in order to break my fast. Some people set out an elaborate dairy spread, but I also want something traditional, quick and delicious. So while I likely will have bagels and lox for my husband, I want kugel. People tend to fall into two camps – those who like potato kugel and those who like noodle kugel. Some swing both ways, but I’m not one of them. And while I always say that I never met a potato that I didn’t like, I’m actually not a fan of potato kugel.

This simple and wonderful recipe is perfect for a “break-the-fast” or as a side to the pre-fast meal. It is sweet and flavorful without being cloying and can be eaten hot or at room temperature. I’ve been known to snack on it right from the fridge. Unlike many noodle kugels, especially the kind you find at synagogue functions, this does not contain cheese or vanilla. While those make perfect-looking pieces to serve, I personally find them overly sweet, overly heavy and often with a phony vanilla taste. This kugel doesn’t require any of that. The natural apple flavor is clean, naturally sweet with just a little “bite” from the cinnamon. The pineapple adds a very subtle background note.

The recipe was passed down to me from the actor Mandy Patinkin’s Aunt Ida – a lovely woman who attended my synagogue and was a neighbor for many years. I have made a few small tweaks, but the essential recipe is from the Patinkin family. It pairs beautifully with roast chicken or brisket and is also ideal for a brunch. Left-overs never last long, but it does also freeze well. I make several different noodle kugel recipes throughout the year, but this one is still my favorite. And you don’t have to be Jewish to enjoy it!

May you all be sealed in the Book of Life.

Apple Cinnamon Noodle Kugel Apple Cinnamon Kugel

Yield: About 10 to 12 portions

Ingredients

8 ounces medium/broad egg noodles

1 stick (4 ounces) of unsalted butter (or margarine if you need it to be pareve) melted

1/2 cup of granulated sugar mixed with 2 teaspoons cinnamon or to taste (It will partly depend on how sweet your apples are, but this is generally what I use.) [Reserve about 2-3 Tablespoons for the topping or just make an additional amount which is what I generally do.]

1 lemon cut in half for rubbing on apples to prevent them from turning brown

6 medium flavorful apples peeled, rubbed with a cut lemon and thinly sliced (Macintosh is traditional, but pretty much any good baking apple except for Granny Smith, which I think gets too woody.)

Kosher salt to taste but about 3/4 to 1 teaspoon should be right

2 large eggs, lightly beaten

8.5 ounces of canned, crushed pineapple in juice or syrup (It depends what I can find. Syrup was in the original recipe, but my preference is for pineapple in juice. If it is in syrup, I might go a little lighter on the sugar.)

About 1/4 cup of unsalted butter, melted  for drizzling over the top (Optional)

The original recipe called for crushed cornflakes tossed with cinnamon sugar which was very big in the 1950’s. It goes over the top of the kugel before baking. I don’t use it myself. I simply sprinkle with a bit of cinnamon sugar most of the time, and if I’m getting fancy, I sometimes add chopped nuts or crushed amaretti cookies. 

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Directions

  1. Prepare your apples while the water is boiling and the noodles are cooking. Place them in a very large bowl. Squeeze a bit of the lemon juice over the apples to prevent them from browning.
  2. Cook the noodles according to the shortest cooking time on the package directions – usually 8 minutes. Drain the cooked noodles very well.
  3. Heat your oven to 400 degrees F.
  4. Mix in all of the remaining ingredients to the apples, including the drained noodles and melted butter. Save adding the eggs for last. If you forgot to set aside some of the cinnamon sugar, don’t fret. This is a very forgiving recipe and you can just make a little more to add at the end, which is generally what I do. It will look as if the mixture is too much for the pan, but trust me – it fits. Do NOT skimp on the apples!
  5. Pour the mixture into a buttered (margarined or PAM’d) 11 x 9 x 2-inch rectangular pan and spread it evenly. If you are using the cornflakes topping, add it now. Otherwise just sprinkle with the reserved or additional cinnamon sugar. This would be when you add your nuts or amaretti cookies if you are using them. I like to drizzle a bit of additional melted butter on top, but you don’t have to. It’s just better if you do!
  6. Bake for 20 minutes uncovered. Then reduce the heat to 350 degrees F. and continue baking for about another hour or until well-browned. Allow it to cool a bit before cutting in order for the “pudding” to set. If you plan on serving it at room temperature, this won’t be an issue. And no matter how it looks, it tastes AMAZING. My father always used to tell my mother when her incredibly flaky pie crust would crumble when cut that we weren’t making a dress out of it. He would then proceed to eat a huge piece of her apple pie and say that it was a nice sample and cut himself another slice which he also devoured.

 

 

 

Herbed Chicken Breasts

I love things that can be prepped ahead and then cooked quickly. I also like to feed my family as if they are guests so when I make these lovely, light and flavorful chicken breasts, I’m happy to make a weekday dinner into an occasion. There is no careful measuring and I can make as few as two chicken breasts or as many as a dozen. These could be grilled or made in the oven as I do since I do not own a grill. The chicken is best prepped so that it sits overnight in the fridge, but even a few hours ahead of cooking will work. The flavors and aromas are so bright and the chicken is so tender and moist that you forget that it is simply a boring boneless, skinless chicken breast. I serve them with herbed roasted potatoes and a crispy veg like barely steamed broccoli, but the sides are up to you. I would only make these with fresh herbs. And the added bonus to this dish is that the preparation is a wonderful way to work out any of your aggression from the day!

Herbed Chicken Breasts

Yield: That is up to you!

Ingredients for 2 chicken breasts

Roasted Herbed Chicken6

2 boneless, skinless chicken breasts

2-3 Tablespoons of roughly chopped fresh herbs (My favorites are rosemary and Greek Oregano, but thyme is also good. I would not use a softer herb like basil for this.)

1-2 lemons, with the ends trimmed off and thinly sliced

2 fat garlic cloves, thinly sliced Roasted Herbed Chicken3

Kosher salt and fresh cracked black pepper to taste

EVOO (flavored if you have it – I used Meyer lemon EVOO)

Hungarian sweet paprika for sprinkling (optional)

Directions

  1. Place your chicken breast about 3 inches apart between two sheets of parchment that is placed over a cutting board (the board will absorb some of the pounding). Roasted Herbed Chicken5Using a meat tenderizer (the round flat kind pictured above) or a small, heavy frying pan, pound each breast until it is flattened and even in thickness. The breast should be about twice the size of the original. Use even pressure so as not to tear the meat. A little tearing is no big deal, but you want one nice, flat breast.
  2. Salt and pepper each side of the chicken Roasted Herbed Chicken4and carefully place in a plastic zip-lock bag or in a glass dish. Drizzle with EVOO – about 1-2 Tablespoons.
  3. Add the thinly sliced lemons, placing half on one side of the bag and the other half on the other side. Distribute the herbs and garlic in the same manner. Roasted Herbed ChickenSeal the bag, getting out as much of the air as you can. With your hand, gently massage the herbs, lemon, garlic and EVOO into the breasts. Place the bag in the fridge, keeping it flat if possible.
  4. When you are ready to cook the chicken, heat your oven to 425 degrees F with the pan in the oven. If you have a grill pan, this would be a great use for it. Otherwise, a shallow baking pan covered with foil will work. When the oven and the pan have come to temperature, drizzle a little EVOO in the pan. Using tongs,  place the chicken breasts,without any liquid that may have collected in the bag, on the pan. Place the lemons around, but not on the chicken. Distribute any herbs and garlic.  Sprinkle with a bit of paprika if you like. Drizzle with EVOO. Roast for about 9 minutes a side, turning once. You will have to watch the chicken since the sizes of the breasts these days are so variable and tend to be large. They could take a little longer or shorter, but you want the chicken to be totally cooked through without being over-cooked. If you have a broiler in your oven, I like to turn it on for the final few minutes of cooking to give a really good color to the chicken and lemons. If you don’t have a broiler, just cook the chicken until nicely browned. When you are plating the chicken, place a couple of slices of the lemon along with some of the herbs and garlic on each piece. I love to eat the roasted lemon, but that is up to you.

Roasted Herbed Chicken8

Baked Stuffed Eggplant with Lamb and Bulghur

As anyone who follows my blog knows, I love vegetables and I love lamb. Mediterraneans stuff all kinds of vegetables and the ingredients and seasonings are only limited by your imagination and personal tastes. You can keep the dish vegetarian – as I do at times – or you can blend grains with ground lamb or beef. This time I decided to stuff my eggplant and zucchini with ground lamb mixed with cooked bulghur wheat, onions, garlic and Ras El Hanout, a Moroccan spice mix.   My spice mix came from Kalustyan and combines, coriander, cumin, fennel, allspice, cinnamon, anise, cardamom, ginger, nutmeg, turmeric, rose petals, lavender and black pepper. Any good spice store or Middle Eastern market should carry it and each will have its own combination of spices. You can, of course, make your own and adjust the mix to suit your own personal tastes.

The different parts of this dish can be assembled ahead and heated through when you are ready to serve. All that is needed to round out the meal is salad, maybe some hummus and pita and some fruit. Get creative and go stuff some vegetables!

Baked Stuffed Eggplant with Lamb and Bulghur

Yield: 4 servings

Ingredients

2 medium eggplants (about 1.25 pounds each)

EVOO

1 cup cooked bulghur wheat, farro or rice

1 pound of ground lamb or beef

1 medium yellow onion, peeled and finely chopped

3 cloves of peeled, minced garlic

Kosher salt and fresh cracked black pepper to taste

About 2.5 teaspoons Ras El Hanout or other spice combination like Baharat 

28 ounces of good quality canned tomatoes (preferably San Marzano)

2 Tablespoons of tomato paste

1 Tablespoon of either balsamic vinegar or pomegranate molasses

About 4 ounces of a melty cheese like a mozzarella provolone blend or a Haloumi (Optional)

Dried bread crumbs, preferably Panko (Optional)

1/4 cup chopped fresh flat-leaf parsley or cilantro

Directions

  1. Heat the oven to 400 degrees F. and place the rack in the center of the oven.
  2. Cut each eggplant in half lengthwise. Leaving a 1/2-inch border, use a paring knife to cut around the insides of each half. Scoop out the flesh carefully so as not to go beyond your border. If you go too far the vegetable “boats” will collapse when cooked. Coarsely cut up the flesh and set aside. Stuffed eggplant with lamb and bulghur7
  3. Rub the insides of the vegetable “boats” with about 1 Tablespoon of the EVOO and season with the salt and pepper. Place the “boats” in a baking dish (or dishes as in my case) large enough to hold them fairly snugly. I like to alternate the pieces head to foot for a better fit.  Roast until tender, about 30 to 35 minutes, depending on the size of the vegetable. You know when it is done if there is no resistance when pierced with a sharp knife. Remove the vegetables from the oven and set aside.
  4. In a large frying pan, heat 2-3 tablespoons of EVOO and brown the ground lamb with about 3/4  teaspoon of salt. Remove the lamb from the pan and put it in a strainer to remove any excess fat and liquid. Without cleaning the pan, add the chopped eggplant flesh, onion and garlic to the pan along with 1/2 teaspoon of salt and some cracked black pepper and cook until the onion begins to brown at the edges and the eggplant is cooked. This will take about 8 to 10 minutes. Depending on your eggplant you may need to add some additional EVOO. Add back the lamb and add the cooked bulghur and 2 teaspoons of Ras El Hanout and just cook for about another  two to three minutes, stirring through until the air is perfumed with the spice mix. Allow to cool enough until it is easy to handle. This can be made a day ahead and refrigerated. [NOTE: Any left-overs can be frozen or used later in the week for another dinner.]
  5. If using whole canned tomatoes, break them up with your hands into a bowl. Add the tomato paste, 1 Tablespoon of either balsamic vinegar or pomegranate molasses and some fresh cracked black pepper to the tomatoes along with 1/2 teaspoon of salt and 1/2 teaspoon of Ras El Hanout. Stir through. If you want things spicier and your Ras El Hanout did not contain chili pepper, you can add some to taste here. Add 1/2 cup of the tomato mixture to the eggplant, onion, bulghur wheat mixture and stir through. Pour the remaining tomato mixture into the bottom of the baking dish(es).
  6. When you are ready to serve, heat the broiler (or heat your oven to 450 degrees F. if you don’t have a good broiler or if your baking pan is not broiler-safe.) Take each eggplant “boat” and place onto a cutting board or work surface and fill it to the top, mounding it a bit. If you are using cheese, crumble it over the top of each eggplant “boat.” Sprinkle with breadcrumbs and drizzle with EVOO. If you choose not to use the cheese, you can simply sprinkle with some bread crumbs. Stuffed eggplant with lamb and bulghur4Broil or roast until the cheese is melted and browned (or until the breadcrumbs are browned). It will be faster under the broiler but should not take long in either case so be sure to watch it. Serve each eggplant “boat” with some  of the tomato sauce and sprinkle with chopped parsley or cilantro. Any left-overs can be refrigerated and reheated. Stuffed eggplant with lamb and bulghur

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

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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

Lamb shanks with chickpeas1

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