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Pickled Beet Risotto

October 10, 2011
Beets, cooking, recipes, Rice, Risotto
4 Comments

The beet is like a gem to me,
Or an ornament on a Christmas tree.

I’d hang it up with loving care,
Or around my neck with delicious flair.

Ruby red it shines so bright.
Stains my fingers with every bite.

But I don’t mind the crimson mess,
Even on my bestest dress.

This menu makes for a beautiful and flavorful Fall dinner.  The combination of flavors meld perfectly. The risotto is tangy with vinegar, the lamb is smoky from the grill, and the carrots are sweetened with brown sugar.  You can always buy pickled beets at any any Mediterranean market but they won’t be like Ghada’s beets. Try her recipe below!

PICKLED BEETS – RECIPE COURTESY OF GHADA ZUMOUT (sister-in-law extraordinaire and best beet pickler in the world!!)

Look! There's cauliflower in there too.

3 bunches of beets ( cleaned, peeled and sliced thin)

4 cups white vinegar

1/4 cup sea salt dissolved in 2 cups water

5 cloves garlic (make a small cut in each of them)

1 jalapeño pepper

Add the salted water, the vinegar, and the garlic together and boil them in a stainless steel pot for 4 minutes then let cool down. Make a small cut in the jalapeño pepper and put it in the empty jar and then add the beets first and then try to place the garlic between them so they don’t rise to the top for better flavor during the pickling process, once you placed the beets and the garlic pour the brine in to cover everything. Close the jar very tightly and leave it out for a week or 10 days depending on the weather and then put it in the fridge. The warmer the weather the faster the process is finished.

Pickled Beet Risotto

1 1/2 cups Arborio rice

5 T butter

3 T sugar

1/2 tsp. coarse salt

1 1/2 cups beet brine

3-4 cups vegetable or chicken stock

1/2 cup heavy cream

Heat the vegetable or chicken stock and set aside.

In a saute pan, melt butter, add beet brine and sugar. Stir to combine and add rice. Cook on medium and gently stir the rice until the brine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 3 cups of stock have been used. Add the heavy cream. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. Taste for salt and serve immediately. Serves 6.

Peach & Blueberry Pie

July 31, 2011
cooking, Dessert, food, Fruit, Pastry Dough, Pie, recipes
5 Comments

Fruity, flaky peachy pie,
Best to eat in sunny July.

Add a little berry blue,
Grab a knife and slice it through.

Top it with some icy cream,
So happy that it’s not a dream.

This pie is simple to make. I’m sure the purists out there are having a fit but time is a commodity that’s hard to come by around here. If I can find a quality ingredient that’s ready-made, I’m all for it, guilt-free. That’s how I feel about this dough. It can be found in any grocery store’s refrigerated section.

Peach & Blueberry Pie

10 ripe peaches

1 1/4 cups baker’s sugar (fine) + 1 T

2 T cornstarch

1 cup blueberries

2 T butter

1 T sugar

1 egg white, lightly beaten

Preheat oven to 450 degrees.  After the peaches are peeled and sliced, add them to a pot with 1 1/4 cups sugar. Add more or less sugar depending on the sweetness of the fruit.  Cook on low for 5 minutes and add cornstarch.  After the fruit has been slightly softened and the juice has thickened a bit, take the pot off the heat.  Add the blueberries and gently stir.

Use 1 T of butter to grease the pie plate. Lay the roll of dough over the plate and smooth the bottom and up the sides so there are no air pockets. With your fingers, gently pinch or crimp the dough around the edges of the pie plate.  Using the tines of a fork, lightly poke holes all around the bottom and sides.

To ensure that the fruit filling is not too juicy, layer the fruit on top of the dough with a slotted spoon.  If more juice is necessary after all the fruit has been added, then feel free to pour a bit on top.   Place the last tablespoon of butter on top of the fruit in small pats.

Unwrap your second roll of dough and lay out on a clean surface. With a small pairing knife or pizza cutter, cut the dough in 9-10 strips. Use the following link as a helpful guide to lattice the dough.  Once in place, crimp the dough around the pie plate and brush the strips with egg wash.  Finally, sprinkle the dough with 1 tablespoon of sugar.

Place a pan on the bottom rack of the oven.  The pie should go on the rack directly above to catch any drippings. Bake for 14 minutes at 450 degrees and then lower the heat to 375 degrees for the remaining 40-45 minutes or until the crust is golden brown.  Let cool before serving.  Serves 10.

Sopapillas and Southwest Flight 812

May 9, 2011
cooking, Dessert, food, Pastry Dough, recipes
6 Comments

"THE HOLE FROM HELL"

THERE'S A HOLE IN MY PLANE?!"

For awhile I’ve been away,
I needed time from that fateful day.

A fitting post I needed to find,
Something to capture what’s in my mind.

The thoughts, at times, still catch me off guard,
I catch my breath, my body jarred.

At 34,000 feet in the air,
The top of my plane ripped a hole, a tear.

The sound alone made me pale,
Then no air, a forced exhale.

Masks dropped down, the plane took a dive,
I tried to stay conscious, hoped to survive.

Ears about to burst in my head,
Thoughts of my children a constant thread.

A bloody attendant unconscious on the ground,
A passenger helps, he also goes down.

Fight or flight no option for me,
I’m trapped, no control, how can this be?!

For fifteen minutes we flew this way,
This time in my mind on constant replay.

To the pilots, gratitude and respect,
For their composure and skill, for saving my neck.

So thankful I am to be here today,
To write these words, to live and play.

Read About Southwest Flight 812

I’ve been wanting to make this recipe for some time but I felt it was particularly appropriate since it is a “Southwest” favorite. I love the way the sopapillas puff up and I do like to “tear a hole” and drizzle in honey and sprinkle powdered sugar on the top. It was really the perfect post to mark the experience that I had.
This is a Williams Sonoma recipe. Don’t get deflated if all of the sopapillas don’t inflate. They still taste great. :)

SOPAPILLA RECIPE
1 tsp. active dry yeast
1 tsp. granulated sugar
1/4 cup warm water
2 1/2 cups all purpose flour
1/2 tsp. salt
3/4 cups milk
2 T butter
Canola for frying
Confectioner’s sugar
Honey

In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

In a food processor, combine 2 cups of flour and the salt and pulse to mix. Add the yeast mixture, milk and butter and pulse to mix for about 20 seconds. Add the remaining 1/2 cup of flour and process just until the dough is moist and pulls away from the sides of the bowl. If too sticky, add a bit more flour.

Lightly oil a large bowl. Place the dough in the bowl and coat in oil. Cover with a clean kitchen towel and let stand in a warm, dark place until doubled in size, about 1 hour.

In a deep saucepan over medium-high heat, pour in oil up to 3 inches and heat to 375 degrees. Line a baking sheet with parchment paper and another baking sheet with paper towels. Turn the dough onto a lightly floured surface and roll out to a thickness of about 1/4 inch. Using a small, sharp knife, cut out about 24 shapes (round, square, triangle). Place on the parchment paper.

Slip a few sopapillas into the hot oil and fry, using tongs to turn as needed, until lightly golden brown on all sides, about 2-3 minutes. Transfer to towel-lined sheet to drain. Repeat until all are fried. Dust with confectioner’s sugar. Serve immediately with honey on the side for drizzling.

Roasted Potato Leek Soup

March 21, 2011
cooking, Potato, recipes, Soup, Vegetable
5 Comments

Outside cold, a blustery, muddy goop.
Inside warm, a calming, hearty soup.

The Barefoot Contessa’s Roasted Potato Leek Soup
Why mess with perfection?  There is nothing to add to this delicious soup that would make it any better. Just one thing, make sure to clean the leeks thoroughly, otherwise you’ll be eating dirt soup. Make that two things, 6-7 cups of stock is a lot of liquid. I didn’t use that much, especially since the recipe also calls for heavy cream and creme fraiche. Wait, one more thing. A little bit of this soup goes a long way!

FOR THE SOUP

2 lbs Yukon Gold Potatoes, peeled and cut into 3/4 inch chunks

4 cups leeks, white and light green parts, cleaned well (4 leeks)

1/4 cup good olive oil

Kosher Salt and Coarse  Pepper

3 cups Baby Arugula, lightly packed

1/2 cup Dry White Wine, plus extra for serving

6-7 cups Chicken Stock

3/4 cup Heavy Cream

8 ounces Creme Fraiche

1/4 cup Freshly Grated Parmesan, plus extra for garnish

Crispy Shallots (see below)

Preheat oven to 400.

Combine the potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 tsp. salt and 1 tsp. pepper and toss to coat the vegetables evenly.  Roast for 40-45 minutes turning them with a spatula a few times until they are very tender.

Add the arugula and toss to combine.  Roast 5 more minutes.

(Ina’s Recipe is a little different here but this worked perfectly well) Place the vegetables in a pot and make sure to scrape up the crispy roasted bits, stir in the wine and 1 cup of chicken stock.  Cook over low heat for a few minutes.

Unless you have an Immersion Blender, which is so much easier, transfer the roasted vegetables to a food processor fitted with a steel blade, adding the liquid and about 5 cups of the chicken stock to make a puree.  Pour the puree back into the pot or large dutch oven.  Continue to puree the vegetables in batches until they’re all done.  Add enough of the remaining 1-2 cups of stock to make a thick soup.

Add the heavy cream, creme fraiche, 2 tsp. salt and 1 tsp. pepper and taste for seasoning.

When ready to serve, reheat the soup and gently whisk in 2 T of white wine and 1/4 cup Parmesan.  Serve hot with extra Parmesan and crispy shallots.

FOR THE SHALLOTS

1 1/2 cups Olive oil

3 T butter

5-6 shallots, peeled and sliced into thin rings

Heat the oil and butter in a pan over medium-low heat.  Reduce the heat to low, add the shallots and cook 30-40 minutes until rich golden brown.  Stir them ocasionally to make sure they brown evenly. Remove from the oil with a slotted spoon, drain well and spread out to cool on a paper towel.  Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Serves 6-8.

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.

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!


Roasted Cauliflower

January 4, 2011
cooking, recipes, Side Dish, Vegetable
3 Comments

 

Cauliflower was just OK,
Until I tried a whole new way.

Break the head into it’s curds,
I love it when I find new words. :)

Pepper, salt and olive oil,
Set atop a pan with foil.

Bake for 30, add some cheese,
Broil for 5, done with ease.

ROASTED CAULIFLOWER WITH PARMESAN CHEESE

Thank you to my mom, Karen, for this delicious vegetable dish. Although this cauliflower will also taste good spiced up, sometimes simple is better.

2 heads cauliflower, broken into curds (florets)

1/3 cup extra virgin olive oil

1  tsp. coarse salt

1/2  tsp. coarse pepper

3 T Parmesan cheese, grated

Preheat the oven to 425 degrees.  Place the cauliflower curds in a mixing bowl and add the olive oil, salt and pepper.  Mix until the cauliflower is well-coated with olive oil.  Transfer to a foil-lined baking pan (easy clean-up) and bake for 30-35 minutes.  Take the pan out of the oven and sprinkle the cauliflower with Parmesan cheese.  Change the oven setting to broil (high) and cook the cauliflower for approximately 5 more minutes or until the curds become brown on the edges.  Serve warm as a side or cold as a snack.

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