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Makloube (Upside Down) Lebanese Chicken & Rice

March 7, 2011
chicken, cooking, Lebanese, Mediterranean, recipes, Rice, Uncategorized
6 Comments

Years ago, I lived in Fresno.

Spent many a day, in a special cafe.

Ate only one dish, to vary no wish.

Home in each bite, the flavors so right.

To my dismay, the chef went away.

The doors were locked, I was truly shocked.

No bye declared, no recipe shared.

My palate bereft, just a memory left. :(

I made this dish today mostly from memory.  I know the chef used shredded turkey, but I had chicken on hand.  The tahini is also something I added because I have been trying this dish for years and have never been able to recreate the “sauce” if you will.  It was not laban or labne, although both would be delicious as well.  I also got a few ideas, like the eggplant, from Greg and Lucy Malouf’s, “Saha – a chef’s journey through Lebanon and Syria.”

This can be prepared in individual bowls but for a dinner party, turning it out onto a large platter makes for a spectacular presentation.

CHICKEN & RICE

FOR THE POACHED CHICKEN

3 Bone-In Half Chicken Breasts

1 large Onion, quartered

2 stalk Celery, cut in thirds

1 Lemon, cut in half

1 tsp. Cinnamon (optional)

2 tsp. Allspice (optional

2 sprigs Thyme

FOR THE RICE

1 Eggplant, peeled and sliced

1/2 cup sliced Almonds

1/ 2 cup Olive Oil

2 cups Long Grain Rice

5 cups of stock

Salt (see directions below)

1/2 tsp. Pepper

1/3 cup Sumac

1 small Sweet Onion, sliced very thin

FOR THE TAHINI

1 cup Water

3/4 cup Tahini (well-stirred)

1/4 cup Lemon Juice

1 clove Garlic

1/2 tsp. Coarse Salt

For the poached chicken, place the breasts in a pot and fill with about 6-8 cups of water or until the chicken is just covered.  Add the onion, celery, lemon, cinnamon, allspice and thyme.  Bring to a boil, then lower to a simmer for 5 minutes.  Turn the heat off and let the chicken sit in the hot water for 20 minutes.  Take the chicken out to cool and reserve the stock for the rice.

For the tahini dressing, place all of the ingredient in a food processor.  Mix until well blended.  Taste for salt.  Set aside at room temperature.

For the rice, begin by placing the eggplant in a colander.  Sprinkle with salt and let sit for 20 minutes.  Rinse and pat dry.  Heat the olive oil in a pan and saute the eggplant on both sides, until they are golden brown.  Place on a paper towel lined plate to drain.

In the same oil, saute the almonds until they are lightly golden. Place on a paper towel lined plate to drain.  Lightly salt.

Pour the stock into a bowl and wipe out the pot.  Measure out 5 cups of stalk and add it to the pot along with 1 tsp. salt.  Bring to a boil.  Add the rice and then turn the heat to low.  Cook the rice for at least 20 minutes.

While the rice is cooking, finely shred the chicken.

Finally, when the rice is done, take a deep bowl and lightly oil the inside.  Begin by placing the shredded chicken at the bottom, about 3/ 4 of the way up the sides.  Layer the eggplant on top of the rice.  Spoon the rice on top of the eggplant and pack it firmly.  Place the serving plate on top of the bowl and quickly turn it upside down.  The chicken and rice should come out perfectly formed.  Place the almonds around the plate.  Drizzle heavily with the tahini dressing.  Place the onions on top of the chicken and sprinkle on about 1/2 tsp. sumac per individual bowl.  Serves 6.

Tortilla Española – Wordless (Meatless) Wednesday

March 2, 2011
Breakfast, Brunch, cooking, Potato, recipes
5 Comments

Posting on this wordless day, I’m tired of talking anyway. :)


TORTILLA ESPAÑOLA
1 large Russet Potato, very thinly sliced
1 medium Sweet Yellow Onion, thinly sliced
1 Dozen Eggs, whisked
2 T Heavy Cream (optional)
Coarse Salt
Coarse Pepper

Coat the bottom of a *frittata pan, with olive oil. Add the potatoes, 1/4 tsp. salt and 1/4 tsp. pepper and cook on medium high until they are soft. Add the onions and continue cooking on medium low until the onions are translucent, about 5 minutes.

Whisk the eggs and the cream.  Pour them on top of the potatoes and onions. Add 3/4 tsp. salt. Cook on medium low. With a spatula, gently pull the firming egg from the sides of the pan and let the runny part of the egg take its place to firm. Continue doing this until the eggs are no longer runny.

Place the second pan on top and flip the eggs so that the top is now on the bottom. Continue cooking until the bottom is nicely browned. You may have to flip it a couple times to make sure the tortilla is cooked all the way through. Serve warm or room temperature. Serves 6.

* If you do not have frittata pans – once the eggs are ready to be turned, slide them onto a plate. Put your pan on top of the plate and flip it quickly so the runny part of the egg is now on the bottom of the pan.

CHICKPEAS – NOT YOUR AVERAGE FRIES

February 21, 2011
Appetizer, Fries, Mediterranean
7 Comments

Chickpea Flour Fries with Dipping Sauce

These fries are not the kind from France,
They make me do the Dubke dance!

Cumin, Sumac, Seven Spice
Aromas melding to entice.

These flavors from the Middle East,
Will make you want to grab and feast.

CHICKPEA FLOUR FRIES
4 cups Water
2 cup Chickpea (garbanzo) Flour
1 tsp. Cumin (optional)
1 T Kosher Salt
2 cups Vegetable Oil
1/3 cup Sumac

Place the water in a pot with the salt and bring to a boil. Add the cumin to the chickpea flour. Pour into the water and whisk vigorously until all of the water is absorbed and there are no lumps, about 2-3 minutes. You are looking for the consistency of polenta. Take the pot off the heat.  There should be plenty of salt but now is the time to taste and make sure.  These fries are all about the salt.

Line a baking sheet with a silpat or wax paper. Pour the chickpea mixture onto the baking sheet and spread evenly. Set aside to firm for about 30 minutes.

After thirty minutes, take a knife and gently cut the mixture into rectangular pieces. Use your judgement as to the size.


Add the vegetable oil to a deep pan. Turn the heat to medium high. Once the oil is hot enough (you will get a nice sizzle) add some fries (about 8 at a time) and cook until they are golden brown and crispy on the outside. Take them out and place on a paper towel lined plate. Sprinkle lightly with sumac. Transfer to dish and serve immediately.

7 SPICE DIPPING SAUCE
1 Cup Yogurt (thin – not thick Greek style)
2 tsp. 7 Spice (found at any mediterranean market)
1/4 tsp. Salt
2 tsp. Shatta (Harissa or any other hot sauce will do)

I would leave out the cumin in the chickpea fries if you are using this sauce.  There is enough flavor in the seven spice mix. Combine all ingredients and mix thoroughly. Place into a bowl for dipping.

YOGURT MINT DIPPING SAUCE
2/3 cup Yogurt (thin – not thick Greek style)
1 small clove Garlic
1 1/2 T mint, chopped fine
1/8 tsp. Kosher Salt

BAMA ESMA’S BISCOOKIE BAGS – HAPPY VALENTINE’S DAY!

February 14, 2011
Chocolate, Cookies, cooking, Dessert, recipes, Spicy
6 Comments

LEMON POLENTA ALMOND BISCOOKIE

Two hundred fifty six I baked,
My feet were sore and my back ached.

But nothing can keep me away,
I’d do it over any day!

SPICY HOT CHOCOLATE

Hot Chocolate, Anise Seed Walnut Date, Coconut Almond Choc. Chip, Lemon Polenta Almond, White Chocolate Macadamia, (Orange Cranberry Not Shown)

The original recipe for these cookies came from my grandmother, Esma Basha. Like her, this recipe is near and dear to my heart. Although they are time-consuming, making these BisCookies is a labor of love.

Click Here For More Information 

CHEESY BREAD, CABBAGE & KALE SOUP

February 8, 2011
Bacon, Bread, Cabbage, recipes, Soup
4 Comments


Great food is more than just a meal,
It’s who you’re with and how you feel.

This soup was rustic, tasty, fine,
Great friends to share with made it divine. :)

This is Jamie Oliver’s Recipe for Italian Bread and Cabbage Soup with Sage Butter.  It is comforting and filling, and perfect for a winter’s night.  I made very few changes to the recipe.  I used anchovy paste instead of fillets, which I added after the bacon was adequately cooked.  After all the cheese (I’m sure I used more than the recipe called for) I could not bring myself to add butter on top of it all.  I’m sure it would have been lovely but I can assure you it was delicious without the butter.

As Jamie suggests, I layered this soup in a casserole dish but, if I were to do it again, I would prepare it in separate ramekins.

After layering, I would suggest keeping any leftover broth –  you may need extra to serve with each bowl.

Thanks to Gina at BowlLicker for so much fun in the kitchen.

RECIPE PER JAMIE OLIVER

  • 3 quarts good-quality chicken or vegetable stock
  • 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
  • 2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed
  • and roughly chopped
  • About 16 slices stale country-style or sourdough bread
  • 1 clove garlic, unpeeled, cut in 1/2
  • Olive oil
  • 12 to 14 slices pancetta or bacon
  • 1 (4-ounce) can anchovy fillets, in oil
  • 3 sprigs fresh rosemary, leaves picked
  • 7 ounces fontina cheese, grated
  • 5 ounces freshly grated Parmesan, plus a little for serving
  • Sea salt and freshly ground black pepper
  • Couple large knobs butter
  • Small bunch fresh sage, leaves picked

Directions

Preheat your oven to 350 degrees F.

Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.

Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.

Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.

Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don’t stress if your pan’s only big enough to take layers – that’s fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.

Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.

When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they’re just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!


Chocolate Cake with Vanilla Coconut Frosting

January 31, 2011
Cake, Chocolate, Coconut, Dessert, recipes, Uncategorized
21 Comments

Some are monsters, some compete,
Some want you to kiss their feet.

Disapproving of your ways,
They’ll leer at you with eyes ablaze.

Overbearing, pushy, mean,
They put themselves right in between.

Never good enough for him,
She’s like the witch from Brother’s Grimm.

But mine is not the kind above,
She gives freely of her love.

From the day that we first met,
I knew that I would never fret.

Always there to lend a hand,
She always seems to understand.

I’m not there and do not know,
What it’s like to let a child go.

But I can only hope to be,
What my mother-in-law has been to me. ♥

Happy Birthday, Mom! I Love You.


This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know. :)

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)

1 1/2 cups light Brown Sugar

1 1/2 cups granulated Sugar

1 1/2 cups strongly brewed Black Coffee, at room temperature

1 1/2 cups Buttermilk

3 large Eggs

2 teaspoons pure Vanilla Extract

FOR THE FROSTING

1 lb. box Powdered Sugar

1 stick butter (8 T), softened

8 oz. package Cream Cheese

1 1/2 teaspoons Vanilla Extract

approx. 3/4 cup Milk

For the Frosting – Mix all ingredients together and beat until smooth.  Add the milk slowly, as you do not want the frosting too runny.

For the Coconut - 3 cups sweetened coconut flakes . Toast 1 cup in toaster until lightly browned.  Save the rest for the cake layers.

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.


CHALUPA

January 25, 2011
Beans, food, Meat, Mexican, Pork, Spicy
3 Comments

 

Pork and smoky chile’s green,
Marry with the pinto bean.

Chalupa is it’s formal name,
It’s in my family’s hall of fame.

Cook the beans and shred the pork,
So tender you just need a fork.

Serve it at your next big party,
It’s healthy, spicy, warm and hearty.



This is a great recipe for an informal party. In fact, I might just make it again for Super Bowl Sunday. With 3 pounds of pork and 2 pounds of beans, it makes quite a big pot. All you need are the accoutrements, such as tortillas, guacamole, salsa, cheese and chips.
*Preparing this is easy but there are 6 hours of cooking time so you may want to start early.
*Read through all of the directions before starting because they are different depending on how you prepare the beans.
Thank you again, Mom, for another great recipe!

CHALUPA
3 lb. Boneless Pork Roast
2 lbs. Pinto Beans, dry
2 large yellow Onions, chopped
4 cloves Garlic, chopped
2 cans Ortega Green Chile
5 T Chile Powder
3 tsp. Oregano
1-2 T Kosher Salt
1/4 cup Extra Virgin Olive Oil
4 cups Chicken or Beef Stock
4-5 cups Water

To save cooking time, prepare the beans by soaking them over night in cold water. Rinse them thoroughly.

If you do not have time to soak the beans, saute the onions and garlic in a large pot coated with olive oil until they are tender, about 8 minutes.

Add the stock, water and beans. Bring to a boil and then down to a simmer. Cook the beans, onions and garlic for 1.5 hours.

If you soaked the beans over night, add them to the sauteed onions and garlic along with the pork, green chiles, chile powder, oregano and salt. Add the stock and water, making sure that there is just enough liquid to cover the pork. Bring to a boil, then down to a low simmer for 6 hours.

After 6 hours, the pork should be falling apart. Take it out of the pot, remove any remaining fat, and shred the pork into small pieces. Add them back into the pot and mix thoroughly.

Serve in bowls topped with tomatoes and cheese, in burritos with all of the fixings or with tortilla chips. Serves 12-15

Espresso Creme Petit Pots

January 22, 2011
Chocolate, cooking, Dessert, Espresso
3 Comments

Cinnamon and cardamom,
Espresso really makes it yum.

Creamy chocolate pudding pots,
This dessert I like a lots!

I was so inspired by Greg and Lucy Malouf’s Turkish Coffee Creams that I had to try something similar.  I would have bought cardamom pods, turkish coffee grinds and a cinnamon stick to steep in the cream for an hour but, alas, I am not known for my patience.  It turned out really tasty anyway. If you are so inclined, the Malouf’s Cookbook is pretty great.

ESPRESSO CREME PETIT POTS

1 cup Heavy Cream

1/4 cup Espresso, brewed

1/4 tsp. Cardamom

1/4 tsp. Cinnamon

1/2 tsp. Vanilla

3 ounces best quality Dark Chocolate, shaved

5 Egg Yolks

1/4 cup Sugar

Add the heavy cream, espresso, cardamom, cinnamon and vanilla to a small saucepan.  Bring to a boil and then down to a simmer for 5 minutes.  Turn the heat off and add the chocolate.  Stir until it melts.

In a separate bowl, mix the egg yolks and the sugar together.

To temper the eggs so that they do not cook, slowly and in very small portions, add the cream mixture to the yolks while continuing to stir.  Once all of the cream has been added to the yolks, pour the mixture back into the saucepan and cook on low heat while gently stirring.  Cook until the mixture is the consistency of custard.

Place into an ice bath until it cools.  Pour into serving cups and place into the refrigerator.  Keep cool until ready to serve.  Serves 6-8 small cups.

POPOVERS with Rose Petal Preserves

January 13, 2011
Bread, cooking, Pastry Dough
6 Comments

 

From York the pudding came to Maine,
But changed upon its new terrain.

Beef drippings on the other shore.
Butter here at our front door.

No longer cooked in one big pan,
Small tins were part of our game plan.

The eggy batter rises high,
Gravity the buns defy.

Golden crunchy outer shell,
Velvet drapes inside do dwell.

Slather it with fruit preserves,
Honey won’t mess with your curves.

Just try one so that you can taste,
What those before us so embraced.

The best popovers I’ve ever had are the ones from the restaurant upstairs at Nieman Marcus in San Francisco.  If you have a chance to try one, I highly recommend it. This recipe is almost exactly the same except for the very small pat of butter that is placed at the bottom of each tin.  If you are using the regular-sized popover tins, it would be best to double the recipe.

MINI POPOVERS

2 cups Flour

3/4 tsp. Salt

1/2 tsp. Baking Powder

3 eggs, room temperature

1 3/4 cups milk, warm

1 T butter

Preheat the oven to 450 degrees.  Spray the mini popover tin with non-stick spray.

Crack eggs into work bowl of electric mixer fitted with whisk, and beat on medium speed for about 3 minutes, until foamy and pale in color.

Turn down mixer to low and add warm milk.

Combine the flour, salt, baking powder.  Gradually add the mixture to the bowl and beat on medium speed for about 2 minutes. Turn machine off and let batter rest for 1 hour at room temperature.

Add very small amounts of butter to the bottom of the tins and place in the oven for 2 minutes or until the butter is sizzling.  Remove the pan and fill the tins with the mixture almost to the top.  Place back in the oven and bake for 20 minutes.

After the first 20 minutes, reduce the heat to 375 degrees and bake for another 20 minutes.  Serve immediately with preserves or butter spread.

BUTTER WITH ROSE-PETAL PRESERVES

1 stick butter, room temperature

1/2 cup rose-petal preserves (found at any Mediterranean market)

Just mix the two ingredients together for a delicious spread.  The preserves are good enough to eat without the butter!

Red Pepper Soup with Bulgar, Garbanzos, Mint & Chile

January 10, 2011
Soup, Vegetable
4 Comments

 

No patience to write a poem this time,
I just don’t care about the rhyme.

Maybe eating so healthy,
Is making me a tad grouchy?

This soup is good and good for you,
Too bad I still feel like a shrew. :(

I found this recipe in Greg and Lucy Malouf’s, “Turquoise – A chef’s travels in Turkey.”  Almost everything is the same except for the molasses – he uses grape and I used pomegranate (only because I had it on hand).  Although the bulgar is healthy and tasty, I would prefer a noodle like vermicelli broken up into the soup.  I guess any pasta or grain would work. For more body, consider pureeing everything but the garbanzo beans and adding a little heavy cream – delicious, just a little less healthy. :)

7 ounces dried or 3 cans Garbanzo Beans

1/4 cup Olive Oil

1 Onion, finely diced

1 large Red Bell Pepper, seeded and finely chopped

1 long Red Chile, seeded and finely chopped

1 tsp. dried Mint

1 T Pomegranate Molasses (optional)

14 ounce can Chopped Tomatoes

1 1/2 quarts Water or Vegetable Stock

1/3 cup coarse Bulgar Wheat

1/3 cup shredded fresh Mint Leaves

1/4 tsp. Hot Paprike

juice of 1/2 Lemon

Salt and Pepper to taste


If using dried beans, either soak them over night in cold water or bring them to a boil in a pot, turn the heat off and let them sit for one hour.  For canned beans, make sure to rinse and drain them well.

Heat the oil in a large, heavy-based saucepan.  Saute the onion until it softens. Add the pepper, chili, dried mint and pomegranate molasses and mix gently on low for a few more minutes.

Drain and rinse the garbanzo beans and add them to the pan with the tomatoes and 1 quart of stock or water.  Bring to a boil, then lower the heat and simmer, covered, for about 30 minutes.

Add the bulgar wheat to the pan with the remaining liquid and simmer for another 10 minutes, stirring occasionally.

When ready to serve, stir in the shredded fresh mint, paprika and lemon juice.  Serves 6-8.

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