dinner

Lasagna with Eggplant

~ lisaandfrancescook ~ Leave a comment

I know that eggplant is a controversial vegetable, beginning with the fact that it technically is a berry and, therefore, a fruit. It is a mystery to me how people can say with certainty that they “hate” eggplant or aubergine as it’s known in most parts of the world. Eggplant can be made at least 100 different ways, so for those of you out there who claim to hate eggplant, don’t give up trying it. My Lasagna with Eggplant and seasoned beef crumbles is “meaty” and delicious. The eggplant is tender and slightly sweet and is perfectly cooked to absorb all of the other flavors in the dish.

This version is vegetarian, since I use real cheese and, therefore, perfect for a Shavuot meal. The vegan crumbles could be left out entirely if you prefer. It could also be made using vegan cheese which renders the dish vegan instead of vegetarian. While my husband and I have grown to like some of the vegan meat substitutes, so far the cheeses haven’t quite hit the mark for me.

Lasagna with Eggplant reduces the fat and cholesterol of standard lasagna without compromising on flavor. There is no rich ricotta cheese used so this lasagna feels lighter and is lighter. The eggplant, however, adds a silky, meaty element. It also comes together quickly using ready-made sauce. There are so many good ones out there that I rarely ever make my own anymore. Could this be made using real sausage or ground beef or turkey? Of course. But not only is this version healthier, it complies with the laws of kashrut, unless you are of the tradition that eating this gives the world a false impression that you are mixing meat and milk.

My Lasagna with Eggplant was made using a tomato sauce; however, you could use a béchamel sauce if you prefer. To keep it vegan, use an unsweetened non-dairy milk such as oat, cashew or soy. I would not recommend using almond milk as it is too thin. And while the lasagna looks and tastes cheesy, I used only about 8 oz. of cheese for the entire pan, with majority being on the top.

As with all lasagnas, this can be made ahead and rewarmed. It can even be frozen, so it’s perfect for when you know that you have a busy week coming up. The only thing that I would change from the lasagna that I made is I would not use fresh lasagna sheets again. This is a personal preference, but the texture for me was a bit gummy. I much prefer the no-boil lasagna sheets that have made making lasagna an easy dish to throw together. But you do you. And if you are a purest who insists on boiling your own noodles, go for it. I just don’t see a need to complicate a dish when the rewards are slim to non-existent.

Give this Lasagna with Eggplant a try and see if it doesn’t tick all the pasta boxes in a lighter but oh so satisfying version. I served it with roasted asparagus, homemade pickles and bread and fresh fruit for dessert. Perfect. Well, okay, maybe there were a few cookies along side the fruit….

RECIPE

YIELD: About 8 to 10 servings

INGREDIENTS

About 4 Tablespoons of EVOO

3 eggplants, about 1 pound each

10 oz. ground “meat” crumbles

12 ounces fresh lasagna sheets or 9 ounces dried “No-Boil” lasagna sheets

32 ounces of your favorite pasta sauce (Fresh lasagna and no-boil lasagna sheets require extra sauce in order to cook properly.)

1 onion, peeled and chopped

3 large cloves of garlic, peeled and finely chopped

1 sweet or hot pepper, finely chopped

Small handful of flat-leaf parsley, chopped

2 Tablespoons tomato paste

1 rounded teaspoon each: dried basil, oregano

Kosher salt and fresh cracked black pepper to taste

About 8 oz. of your favorite cheeses, grated on the large holes or pre-packaged (Use some cheese that melts well such as mozzarella or scamorza and mix with cheese with more flavor such as pecorino, asiago, parmesan. There are many packages of Italian or Pizza mix cheeses if you don’t want to grate your own.) And if you choose to use more cheese, it’s your lasagna.

DIRECTIONS

Preheat your oven to 400 degrees F.

Slice the eggplants into planks and lay them out on a tray or cutting board. Liberally sprinkle them with salt and allow them to sit for 15 to 20 minutes. This will make the eggplants sweat and removes any bitterness. Once they are sweating, blot the eggplants with paper towels or a tea towel. This will remove any excess salt as well as any potentially bitter liquid in the eggplant.

Then lay the eggplant on top of parchment on a baking tray. Very lightly brush or spray the eggplant with EVOO or avocado oil. Roast for about 20 minutes or until they take on a little color and become pliable. There is no need to turn them over. Remove them from the oven and allow to cool slightly before assembling the lasagna. The eggplant will continue cooking in the lasagna. Turn the oven down to 350 degrees F.

While the eggplant roasts, add about 2 Tablespoons of EVOO to a medium sauté pan. Throw in your onions, garlic and pepper and 1/2 teaspoon of salt. Mix everything and sauté for about 3 minutes. Add in the tomato paste and mix that through. Once the vegetables have started to soften, add the “beef” crumbles, the parsley and the oregano and basil. Stir everything together and sauté for another 5 to 8 minutes, adding a bit more EVOO if it looks a little dry. If you want to add a good splash of red wine, I won’t tell. Remove the pan from the heat and set it aside until you are ready to assemble.

You will want to use a 9 X 13-inch pan or its equivalent. You’ve all seen pans of lasagna. Layer in about 1/3 to 1/2 cup of your sauce. Then depending on the lasagna you use, lay down one layer of the pasta sheets, pushing them into the sauce. Sprinkle lightly with some cheese. Then layer in some of the eggplant planks. Add on top half of the “meat” and more sauce to cover.

Then cheese. Repeat, making one more layer and end with a layer of pasta sheets, sauce and all remaining cheese. I like to drizzle the cheese with a bit of EVOO but its up to you.

Bake uncovered for about 30 minutes. The top should be nicely browned and the cheese should be melted and a bit oozy. Allow the lasagna to rest for about 10 minutes before cutting. If you are not serving it right away, lightly cover it with parchment or waxed paper. Once cooled, it can be covered with foil over the parchment and refrigerated or frozen. Reheat in a 325 degree oven.

Spinach Potato Leek Pashtida

~ lisaandfrancescook ~ Leave a comment

My husband’s sister is in town for a conference and we were able to get together at our house this past Sunday for lunch. I have a pathological need to try something new when we are having company over. Usually I then stress over it until everyone has finished eating seconds and I know that it was a success. This time was much more low-key – or maybe I’m just older. I wanted a luncheon that could be eaten at room temperature since my sister-in-law was flying in and you never can tell if flights will be on time. The main course also had to look great, taste great and not make you feel guilty when dessert rolled around.

While scrolling on line I came across a recipe that looked as if it fit the bill. The measurements were not given exactly and the directions only came when watching the video. With a lot of experience, I knew that I could adapt this. My husband had just baked a beautiful sourdough bread, there was my Baba Ghanoush in the fridge and I made another new dip called Muhamarra, which I adapted from Adeena Sussman’s cookbook Sababa. I added my Sunshine Kale Salad to round things out. The salad is so pretty, delicious, easy to make and should be made ahead! Dessert was my Mixed Berry Galette served with a lightly sweetened Crème fraîche.

The Spinach Potato Leek Pashtida is a wonderful anytime recipe. It’s perfect for a brunch, lunch or light summer dinner. And by swapping out the cornstarch with potato starch, it can be Kosher for Passover, which is coming up shortly.

So what exactly is a Pashtida? Some people say it’s like a crustless quiche, but I think it’s more like a frittata on steroids. Truly a versatile dish that can be wonderful for clearing out your vegetable drawer. The Spinach Potato Leek Pashtida, if made exactly as written works perfectly and makes a great presentation with limited effort. Of course, you can swap out onion for the leek or oregano for the dill, but try it once as you see it below before you start making changes. This is one of those recipes that you want to have in your back pocket.

RECIPE

Yield: 4 to 6 servings depending on what sides you serve

INGREDIENTS

3 potatoes (450 g) – Golden or Red potatoes, peeled and cut into 1-inch dice

3 to 4 Tablespoons EVOO or Avocado Oil

1 large or 2 small leeks, washed well, trimmed, and thinly sliced (I use the white and light green part. You want about 2 cups loosely packed.)

½ of a large Bell Pepper, seeded and cut into a 1-inch dice (Any color pepper will work, but I would use a red or orange if you can purely for the visual effect.)

Rounded 1/2 teaspoon sweet or smoked paprika

1 teaspoon dried dill

4 to 5 oz. fresh baby spinach, coarsely chopped

3 large eggs

1 teaspoon kosher salt, divided and cracked black pepper to taste

Ricotta or farmer’s cheese 180 g (Try to use a whole milk cheese.)

Cornstarch or Potato Starch 50 g (5 tablespoons)

Shredded Cheese 100 g (You could use a sharp cheddar, Gruyere, Asiago, Parmesan, Pecorino or a combination.)

DIRECTIONS

Preheat the oven to 350 degrees F. or 180 Celsius.

Place the oil in a large skillet and on medium heat, add the diced potatoes and sauté until the potatoes begin to become translucent.

Add in the leeks and continue cooking, stirring occasionally.

Once the potatoes and leeks have softened, add in the bell pepper and mix through. Continue cooking while you chop the spinach.

Once the spinach is chopped, add it to the pan with the potatoes, leeks and peppers. Add in ½ teaspoon of kosher salt and ½ teaspoon of paprika and the dill. Mix everything through to distribute evenly all the ingredients. Cover the pan and allow it to cook for about 2 minutes or just until the spinach is wilted. (I used the smoked paprika. You could also add in other dried herbs such as dill, thyme or oregano, if you wish.)

As soon as the potato spinach mixture is finished cooking, remove the pan from the heat and transfer everything into a large clean bowl.

Add in the ricotta cheese and mix through thoroughly.

Crack 3 eggs into a bowl and add ½ teaspoon of salt and a few cracks of pepper. Whisk to incorporate the whites and yolks of the eggs. Pour the eggs over the vegetable cheese mixture in the bowl.

Mix in the cornstarch. Once the cornstarch is incorporated, add the grated cheese and mix it through.

Line a 9” x 5” loaf pan with parchment and lightly oil the parchment. (A tip for easily getting the parchment to fit the pan. Wet the parchment and crumple it. Now it will be malleable and can easily be made to fit into the corners of your pan. It also keeps the parchment that sticks out from burning in the oven!

Pour the mixture into the pan and gently push it down and into the corners to remove any air. You can also lightly tap the pan on the counter. Once the mixture is in the pan evenly, bake it for 35 to 45 minutes or until the top is nicely browned and the pashtida starts to pull away from the sides of the pan and no longer jiggles. It’s kind of hard to dry this out, so err on the side of baking it a tad longer if you are unsure if it is done. If you are using Fahrenheit, the pashtida will likely take the longer time since 180 degrees C is a little hotter than 350 degrees F.

Turn the pashtida out onto a cutting board or serving platter and allow to rest for at least 15 minutes before cutting it. The pashtida can be served warm or at room temperature. I served it with a light salad and muhamarra and a crusty sourdough bread that my husband had baked.

Springtime Lentil Stew

~ lisaandfrancescook ~ 1 Comment

Springtime Lentil Stew is a light and luscious one-pot meal. It is the perfect antidote to heavier winter fare. This very healthy and delicious stew takes advantage of the early asparagus now appearing in our stores. Since there are so many lovely vegetables in the Springtime Lentil Stew, nothing more is needed than a good crusty loaf of bread, some seasonal fruit and nice glass of rosé.

Much of the stew can be made ahead, although the whole dish comes together in under an hour. I would love to take credit for thinking up this dish, but I actually came across it in a flyer from our local Mariano’s Grocery Store. Since the recipe had so many ingredients that I had on hand and love, I decided it was worth a try. Of course, I made a few slight alterations to the recipe – mostly just boosting the seasonings. It was a big hit with my husband, a recovering carnivore.

Spring represents renewal and hope, something that we need more of now than anytime in the past 76 years. So give this easy, nutritious and delicious stew a try. I don’t think you will be disappointed.

RECIPE

Yield: 4 to 6 servings

INGREDIENTS

3 Tablespoons EVOO or other vegetable oil such as Avocado or Canola

1 medium onion, peeled and chopped

1 large carrot, chopped (I like to see my vegetables so I cut rounds and half moons, but feel free to dice the carrot if you prefer.)

2 ribs of celery or fennel, sliced

8 oz. of mushrooms, quartered (I used Baby Bella, but Cremini, Trumpet or white mushrooms would work as well.)

1 rounded teaspoon of dried thyme

1 teaspoon of kosher salt

4 cloves of garlic, peeled and minced

4 to 5 cups of vegetable broth (I had just made some vegetable broth, but a good quality commercial broth works well too.)

1.25 cups of green lentils, well-rinsed and drained

1 large bay leaf

1 3-inch strip of fresh lemon peel

1 pound of small potatoes, quartered (I used Golden potatoes, but Baby Red Bliss potatoes or whatever local variety you have.)

1 Tablespoon cornstarch or potato starch

2 Tablespoons of water or broth

1 bunch of asparagus, trimmed of the woody parts of the stems and cut into about 1 to 2-inch pieces

1 cup of green peas (Frozen is fine)

Juice of half of a lemon

Chopped parsley and/or dill for garnish and an extra herbaceous kick

DIRECTIONS

Heat oil in a large pot or deep-sided skillet over medium heat. Add the chopped onion, carrot, celery, mushrooms, salt, pepper and thyme.

Cook for about 10 minutes until the vegetables are browned and there are some brown bits on the bottom of the pan. Only stir the vegetables occasionally or they won’t brown. Stir in the garlic and cook for 1 more minute or until fragrant.

Add 4 cups of the vegetable stock/broth, lentils, bay leaf and lemon peel. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 15 minutes or until the lentils are tender. They will cook some more, so they can be al dente.

Add the potatoes, cover the pan and simmer or 10 to 12 minutes. Use the lesser amount if you are making the dish ahead at this point. When you are ready to finish the dish, you may wish to add some of the additional vegetable broth for reheating.

Once you are ready to finish cooking, whisk together the cornstarch and water. Add the asparagus, peas and cornstarch mixture and stir through.

Cover the pan and simmer another 5 minutes or until the sauce has thickened and the asparagus are crisp/tender. Remove the pot from the heat and add in the lemon juice. Serve the stew sprinkled with the fresh herbs. Now enjoy!

Mushroom Lovers Pasta

~ lisaandfrancescook ~ Leave a comment

If you are not a mushroom lover, stop reading now. But, if you are like me and love mushrooms in all shapes, sizes and varieties, then this Mushroom Lovers Pasta is for you. The sauce is creamy and luscious and coats every inch of pasta. The leeks and garlic just melt into the sauce and become one with the pasta. Topped with some chopped fresh dill for a bit of grassiness and this recipe will please all of the mushroom lovers among you. And while it is vegan, no one would know if you didn’t tell them.

I found the original recipe through Rainbow Plant Life, a vegan blog that I like to follow. It was called Mushroom Stroganoff. However, in general, I think it is a mistake to call vegan dishes after what would otherwise be a meat dish. My belief is that it should be enjoyed on its own terms with a few exceptions. And, frankly, I hadn’t eaten real Stroganoff in a number of years and didn’t feel confident that this replicated the taste and mouthfeel. But it is delicious which is why I am happy to offer it here.

Nisha Vora of Rainbow Plant Life is a very enthusiastic proponent of vegan cooking and she has some wonderful ideas. My personal experience with several of her recipes, though, is that they are fussier than necessary. I think of her as the Ottolenghi of vegan cooking. Where one bowl would suffice, she will use four etc. So, while I did prepare this recipe as she wrote it, I would simplify some of the steps.

For one, I don’t understand the scare tactics that some cooks use when talking about cleaning mushrooms and leeks. It’s just not that big of a deal, guys. I have heard of some people putting leeks through a dishwasher cycle to get them clean! Where do they buy their produce? I have been cooking for over 50 years and no one has EVER complained that my leeks or mushrooms were gritty. So please relax and don’t be put off by recipes that go into great detail about cleaning these vegetables.

Years ago my daughter-in-law was visiting when I made my Kale Sunshine Salad. Frances loved it but said that she was put off making it because of how much work it was to de-rib the kale as described by some cook she was following. I showed her a quick and easy way to do it and she has never looked back. Cooking should be fun. And if you are feeding a family, it also shouldn’t take all day.

So this Mushroom Lovers Pasta is essentially Nisha’s Mushroom Stroganoff with a few simple hacks. And while I happened to have made some homemade vegetable stock, feel free to use a commercial brand that you like. And if strictly adhering to a vegan diet isn’t essential, chicken stock works well here too.

There are many, many types of noodles on the markets these days. And we do eat a lot of lentil pastas, which have come a long way. But I had some egg noodle at home and that is what I used. Almost any pasta would work well with this delicious sauce.

So let’s make some pasta for dinner!

RECIPE

Yield: About 6 servings

INGREDIENTS

3 to 4 tablespoons olive oil or a mix of EVOO and Avocado, divided

2 large leeks or 3 small-medium leeks

20 ounces of mixed mushrooms after trimming, which means buying about 24 ounces (~560g) (I used Baby Bella, Shitake, Oyster Blue and Royal Trumpet)

6 garlic cloves, minced

1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme

Kosher salt

1 1/2 cups vegetable broth

2 tablespoons tamari or soy sauce

1 tablespoon vegan Worcestershire sauce (optional) (I used regular Worcestershire Sauce because that is what I have and a vegan dish with small cheats doesn’t bother me, but you do you.)

¼ cup (~30g) all-purpose flour

½ cup (~120 ml) dry white wine, such as Sauvignon Blanc or a non-oaky Chardonnay

1 (13.5 ounce) (400 ml) can of full-fat coconut milk

2 tablespoons tahini

2 tablespoons nutritional yeast

1 teaspoon paprika

½ teaspoon Dijon mustard or coarse-grain mustard

12 ounces (340g) pasta of choice (I actually used an egg pasta, but feel free to use an eggless pasta)

¼ cup fresh dill or flat-leaf parsley, chopped

Freshly cracked black pepper to taste

DIRECTIONS

Prep everything before you start cooking! It took me years to do this and it truly does make the entire process easier and smoother.

For the mushrooms: Using a damp paper towel, gently wipe off any obvious dirt from the mushrooms. Do NOT soak the mushrooms; they are like sponges and it will ruin the dish! Remove any stems that don’t look great. I just grab the end and give it a wiggle and twist and it pops right out. If you do make your own vegetable stock, these can be saved and frozen until you are ready to use.

For Oyster, Maitake and Trumpet mushrooms, tearing them lengthwise is the simpler than cutting them. For Baby Bellas and Shitake, cut them into slices – not too thin. The mushrooms give the “meaty” mouthfeel to the dish.

For the leeks: Cut off the tough root end at the tip of the white part. Take a sharp knife and make a deep slit vertically down the middle of the leek. Rinse well under lukewarm water while gently pulling the leek partially open. Any dirt will be obvious and you can use your finger or a paper towel to wash it off. And when you are cutting the leek, if a bit of dirt shows up, just wipe it off. If the leeks are large, slice all the way through your cut line. Then chop the leek into pieces that are about 1/2-inch wide.

A lot of people only use the white part. I think that is incredibly wasteful and unnecessary. Peel off the really tough, very dark leaves as you go, but keep chopping through the lighter green leaves and use that as well.

Once you have all of your other ingredients out on your counter, you are ready to start cooking.

In a 12-inch skillet with 3-inch sides (or a Dutch Oven) heat 1.5 Tablespoons of oil. I used a mix of Avocado and EVOO. Either or both are fine. Once the oil is shimmering, add half of the mushrooms and half of the leeks. Sprinkle with half of the thyme (I used dried) and 1/4 teaspoon of kosher salt. Coat everything with the oil but then don’t stir them too much. You want to do this on a medium high heat. Cook for about 10 to 12 minutes or until the mushrooms are nicely browned.

Then add half of the garlic and cook for another few minutes. The edges of the mushrooms should be very brown and just bordering on beginning to crisp. Remove the mushroom leek mixture to a bowl and set aside.

Repeat this with the remaining mushrooms, leeks, garlic etc. Once the mushrooms are cooked, add the wine and deglaze the pan using a wooden spoon, scraping up any of the wonderful brown bits in the pan.

While the second batch of mushrooms is cooking, make your roux. To the vegetable broth, add the Dijon mustard, tamari or soy, Worcestershire sauce and the flour, whisking continuously until you have a smooth mixture. Add this to the mushrooms in the pan, whisking as you go to ensure that there are no lumps. Bring everything to a simmer and add the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt and the paprika. Simmer over a low heat for about 8 minutes until the sauce is thickened, silky and creamy.

Cook your pasta according to the package instructions while the mushroom sauce simmers. Before draining the pasta, take off a couple of ladles of the starchy pasta water. Once the pasta has drained, add it to the sauce and mix everything through. If it looks a bit too thick or “tight” add some of the reserved pasta water, a little at a time until the desired consistency.

When you plate the pasta, add some of the reserved mushroom leek mixture on top of each serving and sprinkle with the chopped fresh dill.

Now enjoy!

NOTE: If you don’t care about the presentation aspect too much, simply add back the reserved mushroom leek mixture to the pasta and mix through.

Lamb Shanks in Wine

~ lisaandfrancescook ~ Leave a comment

Lamb Shanks in Wine with carrots, celery, potatoes and aromatics is the perfect winter dinner. The hands-on time is minimal and the end result is a wonder. While my husband and I rarely eat meat, we do still love lamb and I serve it every now and then usually as a Shabbat treat. I had these gorgeous “volcano” lamb shanks in my freezer and with the weather being cold and damp, I knew that I could cook up a delicious Shabbat meal without having to venture out to the grocery store.

Lamb shanks can be seasoned hundreds of ways, but it is always braised slowly in some kind of sauce to tenderize this rich, but otherwise tough cut of meat. There are several options on my blog that I will link below. But I wanted something very simple and with ingredients that were already in my fridge and pantry.

You can use any lamb shank cut that your butcher or grocer sells. The volcano cut, which means without the long tail, I buy online at D’Artagnan. It’s very much the same as buying veal for Osso Bucco and makes fitting into your Dutch oven easier, in my opinion. However, I have not seen them in my local stores. But if you can shop with a real butcher instead of at the supermarket, they should be able to cut them for you.

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I used a nice Cabernet for the wine, but a Merlot or any other rich red that you prefer should work. You can, of course, only use beef stock if you don’t use wine. It won’t be quite the same, but still should be good. If I haven’t made my own, I prefer to buy unsalted stock whenever possible. You can ALWAYS add salt but it is almost impossible to reduce it once added. This way, you are in complete control.

Whenever possible, the night before you plan on cooking, generously salt your meat and refrigerate it. You can also add a dry rub as I did here for extra flavor. Doing this ahead of cooking will lock in the juices and further tenderize your meat. If you are using Kosher meat, you do not need to add the additional salt but I still recommend the dry rub. If you forgot to do this the night before, even having the shanks sit for an hour in the dry rub out of the fridge will improve your final product.

Because you are cooking the lamb shanks slowly, the final result will be fall-off-the-bone tender meat, with a rich sauce and veggies that have absorbed all of that deliciousness. Everything is done in one pot and other than a crisp green salad, some good bread and a nice glass of red wine, you have a feast that necessitated very little effort on your part. I made this dish for two, but it can easily be sized up to feed as many people as you wish. Assume one shank per person. Don’t get too bogged down about exact amounts of veggies. We like a lot, but just eyeball it and imagine portions on a plate. A little more or a little less will not spoil your dish. So make this soon and drive away the winter chill.

The aromas are so intoxicating as it cooks. My husband had been out of the house when I set this dish up and he came back in and started going nuts over when we would be eating dinner – and it was only 10:30 in the morning!

I learned the trick of using Instant Tapioca to thicken my sauce some years ago. You don’t have to fuss with making a roux and the tapioca doesn’t change the taste at all and does not become gloppy.

This easily can be made ahead and gently rewarmed, so it’s a great dish when you are having guests. Add some additional stock if you are worried about it drying out.

More Lamb Shank Recipes

Lamb Shanks with Chickpeas

Christmas Lamb Shanks

Moroccan-Style Braised Lamb Shanks with Mint Yogurt

Lamb Shanks with Flageolet Beans

Lamb Shank Tagine

RECIPE

Yield: 2 servings

Ingredients

2 lamb shanks – between 12 to 16 oz. each

For the dry rub

1 teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon garlic powder

About 1/4 teaspoon ground nutmeg (preferably freshly ground)

A few good cracks of black pepper

For the Dutch oven

2 to 3 Tablespoons Avocado or Grapeseed oil

1 large yellow onion, peeled and coarsely chopped

4 to 5 large garlic cloves, peeled and smashed with the flat of your knife

2 large carrots, peeled and cut into large chunks

2 ribs of celery, cut into large-ish pieces

About one pound of baby red or golden potatoes, scrubbed but with the skin on and left whole

1 large stick of cinnamon (preferably Ceylon cinnamon)

1 good stem of fresh rosemary

Several stems of fresh thyme

1 to 2 bay leaves (Since I was already using a cinnamon stick, I actually used an Indian bay leaf which I had in my pantry. But a regular bay laurel leaf works well.)

1 cup of good red wine (Use what you plan on drinking with the meal)

1.5 cups of beef stock or more as needed (Preferably unsalted)

14.5 oz. can of diced tomatoes

1 to 2 Tablespoons of tomato paste

2 to 3 Tablespoons Instant tapioca (Optional, but it will thicken the sauce while cooking without the need for a roux. 3 Tablespoons will make a very thick sauce, especially if you are making this a day ahead. Start with 2 Tablespoons. You can always add more with a bit of liquid. Then mix it through and heat.)

Directions

The night before, place your lamb shanks in a doubled gallon-sized freezer bag or glass or stainless bowl large enough to hold the shanks covered. Rub the shanks with the dry-rub ingredients and refrigerate overnight.

Preheat the oven to 350 degrees F. This can also be cooked entirely on the stovetop on a gentle heat if you don’t wish to turn on your oven or it’s already occupied.

Take the shanks out of the fridge about an hour before you are ready to cook. Using a Dutch oven or other heavy oven-proof casserole, add the oil and heat to shimmering on medium heat. Add the shanks and brown well on all sides.

Once browned, remove the lamb shanks to a plate. Add in the onions, carrots, celery, garlic and potatoes and stir gently for a few minutes to coat everything with the remaining oil in the pan.

Then add all of the remaining ingredients, including the lamb shanks.

Stir through and bring the liquid to a boil. Cover the Dutch oven and place in the oven for about 2 to 2.5 hours. Check on the lamb after about an hour to make sure that too much of the cooking liquid hasn’t cooked away and baste the shanks since they will not totally be submerged. If you need to add more liquid, add some additional stock. Return the Dutch oven to the oven to finish cooking. The shanks should be tender by then, but ovens and lamb shanks vary. If the meat isn’t starting to fall away from the bone, cover the Dutch oven and continue cooking for another 30 minutes.

When you are ready to serve, remove the cinnamon sticks and sprigs of herbs but don’t worry if some of the leaves fell into the pot. Plate into either a shallow bowl or a rimmed dinner plate so that you don’t lose any of that yummy sauce. If you did not use the Instant Tapioca, you could thicken the sauce with a roux at this point if you wish. For a more picture perfect lamb shank to serve, you could tie a bit of kitchen twine around the body of the shank before browning to help keep the meat from falling off of the bone. I don’t bother doing that, but it is an option. Garnish with a bit of chopped parsley and enjoy!

White Bean Potato Leek Soup

~ lisaandfrancescook ~ Leave a comment

White Bean Potato Leek Soup, oh my! Now that we are firmly into winter, this cozy, comforting, creamy soup is just what is needed to chase away the chilly blues. Redolent with winter flavors from garlic, leek, rosemary, sage and thyme and loaded with rich protein from the cannellini beans, this soup will be a welcome addition to your soup repertoire.

There is nothing fancy or difficult here and it’s the kind of soup that just gets better each day, so make a big batch and enjoy it all week. I have added baby spinach to mine for color, nutrients and flavor, but Lacinato (Dino) Kale or chard would also be nice additions.

While you can absolutely use a quality canned bean, rinsed and drained, I like to cook my beans. That way I get to add to the depths of flavors since each element is seasoned first before adding it to the soup pot. The soup will be delicious either way, but I do encourage you to try cooking your own beans. You will notice the difference.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I came across the original recipe on Rainbow Plant Life, a vegan blog that I follow. While I don’t always agree with her flavorings, the author has great ideas and methods for improving your vegan options. As an experienced cook, I don’t require following her recipes slavishly, but she does make vegan cooking accessible to those who are new to it. I did make a few changes to the original recipe.

Serve this one-pot meal (unless you cook your own beans) with a good bread, preferably fresh from the oven, and a simple green salad. And don’t forget a nice glass of wine or cider! A little bit of heaven on a cold winter eve.

Recipe

Yield: About 6 servings

Ingredients

3 Tablespoons buttery EVOO

4.5 cups cooked cannellini beans (you could use Great Northern or some other creamy white bean)

3 large leeks, white and light green parts, well-cleaned and thinly sliced

4 cloves of garlic, minced

1 pound+ (about 4) golden or red potatoes, peeled and cut into approx. 1-inch cubes

1 large stem each: fresh rosemary, sage and thyme, tied with kitchen twine in a bouquet

2 or 3 bay leaves

6 cups vegetable or chicken broth

kosher salt and freshly cracked black pepper to taste

2 handfuls of coarsely chopped bay spinach, stems removed

For Serving

About 1 cup of chopped fresh herbs (I used parsley, sage, rosemary, thyme and dill but any combination of these would be good)

1 Tablespoon EVOO

Pinch of salt

Directions

NOTE:

If cooking your own beans, this can be done up to a couple of days ahead. Soak the beans overnight. Then rinse and drain the beans. Place them in a pot large enough to hold them and enough water to cover them by about 2-inches. Add some aromatics like thyme and rosemary and add a teaspoon or two of a garlic EVOO. Bring to a boil, skimming off any scum that forms at the top. Then cover the pot, reduce the heat to a simmer and cook for 90 minutes. Remove from the heat. These can be refrigerated if you don’t plan on using them immediately. The liquid can be used in soup wherever stock or water is called for. It will make the soup creamier just as pasta water added to sauces do.

In a 6 quart stockpot or Dutch oven, heat the 3 Tablespoons of EVOO. Add the sliced leeks and 1 teaspoon of salt. Sauté on medium heat for about 5 minutes or until the leeks soften and just begin to brown.

After the 5 minutes, add the chopped garlic and potatoes. Stir through and cook for another 3 minutes. Then add all of the remaining soup ingredients. Give a good stir and bring to a boil. If there is any scum, you should skim it. Then cover the pot, reduce the heat to a simmer and cook for 1 hour, stirring occasionally.

At the end of the hour, remove the bouquet of herbs. Using an immersion blender, blend the soup only part-way. You want the soup to be creamy but still to have some visible vegetable chunks. Check your seasonings and add salt and pepper as desired. Add the chopped spinach and cook for another couple of minutes on a low heat or until the spinach is just wilted.

When you are ready to serve, very lightly sauté the fresh chopped herbs in the EVOO. The colors should still be vibrant. This will take no more than about 1 minute – just enough to soften the herbs and meld the flavors. You can add a pinch of salt if you like. Ladle the soup into bowls and add some of the fresh herbs to the top. Now enjoy!

Sweet and Spicy Harvest Chicken

~ lisaandfrancescook ~ Leave a comment

It’s been an incredibly difficult year and it doesn’t appear to be getting better anytime soon. However, for the ever hopeful Jewish People, the High Holidays are once again upon us. It is a time of reflection, repentance and most of all – hope for a better future. It is a time to gather with our family and community and like most Jewish holidays, it is a time to eat foods that are both delicious and symbolic. This Sweet and Spicy Harvest Chicken is a perfect representation of the pilgrimage holiday of Sukkot or the Feast of Booths.

Sukkot is our fall harvest festival that also commemorates the 40 years the Jewish People spent in the desert on our way to the Promised Land (Eretz Yisrael) after escaping slavery in Egypt. The Sukkah that many Jews build and enjoy meals in, reminds us of the temporary dwellings that we Jews lived in while wandering in the desert.

While this Sweet and Spicy Harvest Chicken is perfect for Sukkot, there is no reason to limit eating it to only once a year. Simple to prepare and visually beautiful, this dish can be enjoyed for any Shabbat meal or Sunday dinner. Serve it over your favorite grain with lots of salatim on the side for your own harvest feast.

This chicken is tender, juicy, sweet and just spicy enough. While you could use chicken breasts, I do not advise it. It is too easy to over bake them and then you end up with tough, dry and rubbery chicken. It is almost impossible to ruin the chicken thighs and drumsticks and they are more flavorful. My store didn’t carry what we used to call chicken saddles, meaning the drumstick attached to the thigh. But it generally is easy enough to find bone-in, skin on thighs and drumsticks separately. You could, of course, use all of one or the other should you choose.

Normally I would serve this with some delicious grain (almost any would work) but my husband makes the absolute best challah and so we will use that to soak up all of the yummy sauce. This recipe will serve 4 to 6 people depending on sides, but you can easily increase the amounts. And left-overs are also delicious.

May you have a sweet, good and peaceful New Year!

לשנה טובה תכתב ותחתם

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Recipe

Yield: 4 to 6 servings

Ingredients

About 3 pounds of bone-in, skin on chicken thighs and drumsticks

About 4 cups of any dried fruit (Apricots, prunes, pears, peaches, figs – I like to use a mixture, depending on what I have on hand.)

9 to 10 fat garlic cloves, lightly smashed

3 Tablespoons Za’atar

2 Tablespoons of EVOO or Avocado oil

1 teaspoon kosher salt

1 to 2 Tablespoons of red harissa (depending on your tolerance for heat)

1/4 teaspoon of Aleppo or fresh cracked black pepper

2/3 cup of dry red wine

1/3 cup of honey

Directions

Preheat the oven to 350 degrees F.

Scatter the dried fruit and garlic cloves in the bottom of a baking dish that is about 9″ X 13″ and 3-inches deep.

In a smallish bowl, mix together the za’atar, oil, harissa, pepper and salt. Massage this mixture into the chicken pieces on both sides. Then lay the chicken, skin side up on top of the fruit and garlic in a single layer.

Pour the wine around the chicken and cover tightly with foil over waxed paper or parchment. Bake for 1 hour.

Remove the foil and waxed paper and drizzle the honey over the top of the chicken. Place the chicken back into the oven of 30 to 40 more minutes, basting two or three times until the skin of the chicken has a beautiful lacquered look.

Chicken Tagine with Almonds and Apricots

~ lisaandfrancescook ~ 1 Comment

Shabbat is pretty much the only time that I make a meat or fish dinner. As our first shabbat back in our renovated (mostly) apartment, I wanted something easy but special. We love Middle Eastern food and so I thought that a tagine would be just the ticket. This recipe, with a few tweaks by me, comes from Gourmet Magazine. Chicken Tagine with Almonds and Apricots is a recipe created by a Marrakech chef, Baija Lafridi, for his Moroccan restaurant.

There are dozens of delish tagine recipes using lamb, chicken, beef and even fish. You really can’t go wrong with any of them. But these recipes all contain both a sweet and savory component. The sweet usually comes from dried or fresh fruit and some honey. The savory comes from the aromatic and warming spices – ginger, cardamom, cloves, cinnamon, turmeric etc.

Chicken Tagine with Almonds and Apricots is mellow, savory and sweet with beautiful aromas that will fill your house as it cooks. And since we enjoy our food with all of our senses if we are lucky, you and your guests will be salivating in anticipation of eating this dinner. Serve it over rice, couscous or any of your favorite grains. I served it over whole wheat couscous and with my delicious challah, now made by my husband and better than I ever made it. But pita would also be a great bread to sop up any juices as well as the dips you serve on the side.

If you have the time and inclination, serve this luscious tagine with a number of salatim for a feast. There are many recipes on my blog for some typical salads and dips and some that are more unusual. You can’t go wrong serving any of them.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Chicken Tagine with Almonds and Apricots can be made ahead and gently rewarmed so it is perfect for entertaining. The recipe that follows shows the amounts that I used. However, the apricots were so delicious that I think the next time that I make this, I will increase the amount from 1/2 cup to 3/4 cup.

For more tagine recipes:

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Recipe

Yield: 4 to 6 servings, depending on sides

Ingredients

1 teaspoon of ground cinnamon (I almost always use rounded measurements when cooking since I think many recipes are geared to people who are not used to seasoning. Usually too much salt and insufficient spices.)

1 teaspoon ground ginger

½ teaspoon turmeric

½ teaspoon black pepper

1 1/2 teaspoons salt

3 tablespoons plus ¼ cup avocado or olive oil

1 (about 3-lb) bone-in, skin on chicken, cut into serving pieces, legs, thighs and breasts only

1 tablespoon unsalted butter (or vegan butter, if keeping kosher)

1 medium red onion, halved, then sliced into half moons about 1/4″ thick

4 large garlic cloves, finely chopped

5 fresh cilantro

5 sprigs fresh flat-leaf parsley

1 3/4 cups water

2 tablespoons mild honey (I actually used Greek Attiki honey because that is what I had and there were no regrets)

1 (3-inch) cinnamon stick

3 green cardamom pods, lightly smashed

4 to 5 whole cloves

½ cup dried Turkish apricots, preferably unsulphured and separated into halves (You could use California apricots, but the Turkish do have a unique flavor and are more traditional. Unsulphured apricots will not have that lovely orangey yellow color that sulphured apricots have, but they taste better, are more traditional and who needs sulphur?! And because something came up and I had already placed my apricots into the syrup, they were left overnight soaking. Amazingly, the apricots had lightened in color from the longer time in the syrup.)

⅓ cup whole blanched almonds

Directions


Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon of oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. (Tip: Use a splatter screen for easier clean-up and less mess!) Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.


Add onion and remaining 1/2 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes.

Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 3/4 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup of water, cinnamon stick, cardamom pods, whole cloves and apricots to a boil in a 1- to 2-quart heavy saucepan. Then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. (If you want to cut down on the oil in this recipe, brown the almonds in the oven at 350 degrees F for about 12 minutes.) Transfer with a slotted spoon to paper towels to drain.



Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds and chopped fresh cilantro or parsley on top.

Fresh Fig Salad with Blue Cheese and Candied Pecans

~ lisaandfrancescook ~ 2 Comments

People seem to either love fresh figs or they simply don’t. I am definitely in the camp that loves both fresh and dried figs and I always have a bottle of a good fig balsamic vinegar in my pantry. I will always remember the scene from the movie Women in Love based on the book by D.H. Lawrence. The actor Alan Bates explains the correct way to eat a fresh fig and it is one of the most erotic scenes in a movie and not a single piece of clothing was shed!

Fresh Fig Salad with Blue Cheese and Candied Pecans is a composed salad that looks and tastes decadent but which takes just minutes to prepare.

We take Shabbat and Shabbat dinner seriously and I always try to make something truly special for this important holiday which separates the quotidian from the heavenly. Since we have just moved back to our partially renovated apartment, my days are spent unpacking boxes and trying to figure out where to put things. And then, trying to actually remember where I put things! So when Friday rolled around, I knew that I wanted something special but was not prepared to make a big fuss. Broiled salmon was the chosen main protein because it is readily available and so quick to prepare. And most importantly, it’s delicious. Since most of our weekday meals are vegan or vegetarian, Shabbat is the one day when we eat meat, poultry or fish.

Now my husband likes to do math problems when he has a few moments of time to spare. But I like to build meals and recipes in my head.

Once my veg and carb were sorted, I needed some salad to round things out. I thought that a composed salad would be perfect. Normally, I make four or five middle eastern salads and dips which we enjoy all week. But this week I just didn’t have the bandwidth for that. However, fresh figs have just come into season in our markets.

I’m a big fan of blue cheese – Roquefort, gorgonzola dolce, Point Reyes etc. – and figs and blue cheese make for a harmonious paring. So I started to build my salad. I wanted either fresh, slightly peppery watercress or baby arugula for the green. It would be a nice base for the figs and cheese and the color is beautiful against the cut figs. And I chose a lovely ripe Roquefort for the cheese. It is creamy and sweet but with just enough of a bite to be really interesting. But something was missing. I needed a crunchy texture with some nuttiness as a counterpoint to the creamy cheese and ripe figs.

I don’t believe that you have to make everything yourself, particularly when you are short on time and/or energy. Thankfully, my market sold some delightful caramelized pecans and walnuts from Spain. I chose pecans but you could use walnuts if you prefer. If you choose to make your own, I’m sure that there are numerous recipes online.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Fresh herbs make such a difference to salads and this one cried out for fresh tarragon. It’s sweet and has a slight anise flavor, which I happen to love and goes perfectly with blue cheese. Fortunately, I was in luck and more store had some lovely tarragon. The fig vinegar and a nice grassy olive oil were in my pantry as were salt and pepper. I was ready to compose my salad.

In just minutes I had two beautiful bowls of salad as a first course for our Shabbat meal. It was an elegant and delicious starter that whet our appetites for the rest of the meal.

I made the salad for the two of us, but it can be doubled or tripled as needed. Below is not an exact recipe because none is needed, but I will tell you what I did and approximate amounts.

For two other delicious fresh fig recipes:

Frangipane Fig Tart

Fresh Fig and Walnut Bread

Recipe

Yield: for 2 servings but can be doubled or tripled as needed

Ingredients

4 ripe fresh figs, any variety (I used brown figs, but green or black would also work)

About 2 ounces of a creamy, ripe, slightly sweet blue cheese such as a Roquefort or Gorgonzola Dolce

About 2 to 3 ounces of fresh watercress or baby arugula (More if you like)

About 16 candied pecans or walnuts

One branch of fresh tarragon, leaves removed from the stem and chopped

kosher salt and freshly cracked black pepper to taste

Fig Balsamic Vinegar, drizzled

A grassy EVOO

Directions

Choose your serving dishes and set them out. Place your watercress on the plates.

Remove any stems from the figs. Cut two figs per person into quarters down vertically from the stem end. Place the quartered figs over the watercress in a pleasing array. Scatter the blue cheese and candied pecans over the plate of figs and watercress. Sprinkle the chopped tarragon over everything.

Sprinkle salt and pepper over the salads. You don’t need much because the watercress and cheese add a peppery saltiness of their own. Drizzle with the Fig Vinegar and EVOO and now enjoy!

Cauliflower Eggplant Sabzi

~ lisaandfrancescook ~ Leave a comment

The Hebrew reads: “Our heart is with Majdal Shams.”

Cauliflower Eggplant Sabzi is an easy, flavorful weeknight meal that is sure to please. Sabzi is basically a stew. Now I am aware that there are people who absolutely hate eggplant. I don’t understand it and we might not be able to be friends. Eggplant can be prepared at least 1,001 ways and comes in numerous varieties. If, however, you are one of those individuals, you can still enjoy this dish without the eggplant. Either use more cauliflower or another vegetable of choice.

My husband and I love to take long walks and to spend as much time outside while the weather permits. So when it comes to dinner, I want something that doesn’t take all day and/or can be prepared ahead and which packs a flavor wallop that will satisfy our cravings.

I happened to have both an eggplant and a cauliflower head in my fridge that I needed to use up. Since I wasn’t feeling very inspired at that moment, I went on the web to see if any recipes would fit my criteria. I came across this recipe and thought that it looked pretty simple and would be something that my husband and I would enjoy. All I needed to buy was some naan.

While I have made my own naan and parathas, I am also happy to purchase naan. I spread it with some ghee and sprinkle ajwain (carom seeds) on top to warm. Yummmm!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

After reading through the recipe, I knew that there would be a few changes that I would make. I simplified the directions, and added more of certain ingredients, Since I also had a bag of baby spinach to use up, I decided that it would also be a welcome addition to the sabzi, adding both nutrients and color.

Our preference is for things to have a mild to medium heat profile. If you prefer things hotter, you can always kick things up by adding serrano peppers, or cayenne. Because the spices are what make this dish, I cannot emphasize enough how important it is to use fresh spices and to grind your own whenever possible. It only takes minutes in an electric coffee or spice grinder and the rewards are manifold. The aromas of this dish while cooking will make your mouth water in anticipation of eating it.

If you choose a vegan yogurt and use EVOO instead of ghee on the naan, the dish will be vegan. Otherwise it is vegetarian, so is perfect for a meatless meal.

Leftovers will keep for several days in the fridge.

Recipe

Yield: 6 Servings

Ingredients

2 rounded tablespoons curry powder, of choice (I used a roasted Sri Lankan that I had made for a previous dish, but a hot Madras curry powder or mild if you don’t like heat)

1.5 teaspoons garam masala

1 rounded teaspoon black mustard seeds

2 tablespoons canola or avocado oil

1 large onion, sliced

4 large cloves garlic, minced

1 Tablespoon finely grated fresh ginger

1 teaspoon salt

1.5 pounds eggplant, cut into chunks, more or less the size of the florets

1 smallish cauliflower cut into florets

About 24-ounces can diced tomatoes or passata

2 15-ounce can chickpeas, rinsed

¾ cup water

2 large handfuls of baby spinach without the stems

Garnishes

Plain Yogurt

Crunchy spiced chickpeas or chakri or chana chor garam

Roasted or spiced cashews

Directions

Heat a heavy-bottomed pan with a tight-fitting lid or a Dutch oven over medium heat. Add the oil, onions and salt and stir for about 3 minutes. Then add in the curry powder, garam masala and mustard seeds to a well that you make in the middle of the onions and toast, stirring, until the spices begin to darken, about 1 minute.

Now add the garlic and ginger to the pan and cook, stirring, for an additional 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, and water. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add in the spinach and stir though until wilted. Taste and adjust the seasoning, if necessary.

Serve over your rice of choice and/or with naan. Top each serving with a dollop of yogurt, if desired.

You can also garnish this with some spiced cashews or crunchy chickpeas.