My International Kitchen

Chicken Tajine with Potatoes and Green Olives

2012-11-09T23:13:00.004-06:00

Tajine refers to the infamous north african earthenware pot designed especially to allow the evaporating liquids to cool as they come up and thus drip back down into the dish being cooked. Many types of stews and dishes exist in the various countries in which this method of preparation is common, and often times the stews are served alongside a serving of couscous. This special method of slow cooking allows the meats and vegetables that make up the various stews to become very tender and aromatic, giving Tajine dishes a unique taste that leaves you wanting more!

This particular tajine recipe has moroccan influence in it's creation, but simply came to be on one chilly autumn night from ingredients that I had laying around the house. So I don't have any famous or official dish names for this one, but it turned out to be absolutely delicious so I had to share the creation!

INGREDIENTS

1.5lb chicken thighs

2 medium potatoes

1 large onion

1 large carrot

1 large apple

½ can pitted green olives

4 garlic cloves

2 tsp chopped ginger

2 tsp shawarma spice

2 tsp moroccan paprika (1 tsp for milder spiciness)

1 tsp cumin

½ tsp cardamom

1 tsp cinnamon

1 tsp black pepper

5 tsp chicken soup powder

1 tsp turmeric

Ghee/Coconut oil/Butter

Olive oil

2 cups Couscous
3 cups water
1-2 tbsp salt

METHOD

1. Chop the onion and fry in ghee until transparent (personally I use a combination of coconut oil and olive oil, but you can use butter with olive oil instead).

2. Add chopped garlic, chopped ginger, shawarma spice, paprika, cumin, cardamom, cinnamon, black pepper, chicken soup powder, and turmeric. Alternatively, if you don't have chicken soup powder simply use chicken broth instead of the water in the following steps.

3. Cut chicken into stewing size cubes, add to tajine and brown lightly.

4. Add enough water (or chicken broth) to cover the chicken.

5. Cube the potatoes and apple, coarsely grate the carrot, and add to tajine along with the green olives. Make sure the liquid covers most of the content of the pot, but don't overfill.

6. Cover and cook on low for 1hour until all ingredients are soft.

7. Couscous preparation: boil 3 cups water, add 1-2tbsp salt (to taste) and place couscous in the water, cover, and remove from heat. Let stand for 5minutes and fluff with fork. Transfer the couscous to a large container where the couscous can breathe and be properly fluffed.

8. Serve all together!

Romanian Eggplant Salad

2011-06-05T21:31:00.001-05:00

No meal in my household can be had without the absolute basic - our eggplant salad! It's like bread and water, you just have to have it! It consists of nothing other than roasted eggplants with some oil and salt, but the taste is divine and one serving is never ever enough! The directions might seem a bit confusing so I added a few pictures so you can realize they're not as intimidating as they might sound.. Enjoy!

INGREDIENTS

4 large eggplants

Vegetable oil

Salt

Tomatos (optional, to garnish)

Green onion (optional, to garnish)

METHOD

1. Broil the eggplants for 40minutes, turning them over after half the time. You may broil using the broil function of your oven or use an open flame to roast them stove top.

2. Place a colander in a large bowl, peel the eggplants (careful, they'll be very hot), and place the meat in the colander.

3. At this point the eggplants have to drain for at least an hour otherwise they will be very bitter. In order for all the juice to drain well we maintain pressure on the eggplant during this hour. A simple way that we use to do it is to place something heavy directly on top of the eggplants. Start by placing a plate over the eggplants and hand pressing it to get some of the juice out. When most of the major juice has sifted out, place a heavy bowl full of water to maintain the plate pressed down and leave for an hour. It may look something like this:

4. When all the juices have drained place the eggplants in a food processor and mix, adding oil and salt to taste. Make sure you only pulse and don't let it run too much, you want to still be able to see most of the seeds. Be somewhat generous on the oil and salt until you reach a smooth texture, but once it's chopped you can take it out of the processor and add the oil and salt by hand mixing until it tastes good.
If you don't have a processor or just want to make it like in "the good ole-days," place the meat on a large cutting board and use a large knife to chop the eggplants until they reach a smooth, even texture. Then place in a bowl and add salt and oil until it tastes good!

5. Garnish with slices of tomato and green onion and serve!

Avocado & Egg Salad

2011-06-05T21:07:00.002-05:00

Extremely easy, perfect for last minute prep, and absolutely delicious! A creamy texture with a slightly citrucey and salty twist makes for a perfect avocado salad! Serve it as part of a brunch, as a dip, or simply as another salad on the table as part of any meal, which is what we typically do. Use the 1 avocado to 2 eggs ratio as a guide to prepare the desired amount.

INGREDIENTS

1 Avocado

2 eggs

Mayonnaise

Lemon

Salt

METHOD

1. Boil the eggs

2. Clean the avocado and mash it together with the eggs using a fork.

3. Mix in mayo, lemon juice, and salt to taste and serve.

Spinach & Feta Shakshuka (Runny Eggs with Dip Dish)

2011-04-19T23:53:00.003-05:00

In the spirit of the holiday, and with the weekend coming up, here's a great Sunday brunch idea. As I've mentioned in my previous Shakshuka recipe, the typical Shakshuka is made with sunny side up eggs with runny yolk on top of a thick tomato sauce and eaten with bread by dipping or serving as a sandwich. This recipe is a twist on the classic shakshuka for those who aren't huge fans of tomatos, or simply for an interesting and tasty morning variety. In the picture you can see I've added some mushrooms and made a smaller portion, so definitely feel free to be creative! This recipe serves 6, so adjust as you wish for your party size. Great with french bread or pita bread, but any bread will do!

INGREDIENTS

2 leeks (white part only), finely sliced

1 tbsp butter

500g fresh spinach leaves washed and trimmed

2 garlic cloves, crushed

salt

pepper

6 eggs

100g crumbled feta cheese

METHOD

1. Melt the butter in a deep skillet and sauté the leeks until soft and translucent but not brown.

2. Add spinach and garlic and sauté for 5 minutes. Season gently, remember that feta is salty.

3. Break the eggs onto the spinach arranging the yolks around the pan. Sprinkle the cheese around the pan.

4. Turn heat to low, cover the pan and simmer until the egg whites set, 5-7 minutes.

5. Serve immediately with your favorite bread.

Matzo and Coconut Cream Napoleon

2011-04-18T15:57:00.005-05:00

Another great dessert solution for passover! Also taken from Janna Gur's The Book of New Israeli Food: A Culinary Journey this is a fresh twist on our favorite classic napoleon cake. Instead of puff pastry we use matzahs dipped in caramel, our cream is coconut based, and we add some strawberries to liven up the taste! It might look complicated, but it's really quite a simple dish and can make for a very good impression! Just make sure you prepare the different parts ahead of time to allow the cream and matzahs time to cool before assembly.

INGREDIENTS

Coconut cream:

800ml coconut milk (2 cans)

5 tbsp corn starch

8 egg yolks

150g sugar (3/4cup+1/2tbsp)

3 tsp rose water

Caramel matzot:

10-15 matzos

oil

250g sugar (1¼ cup)

1 cup coconut milk

Plating:

strawberries

confectioners’ sugar

METHOD

1. Coconut cream: dissolve the corn starch in ½ cup coconut milk, add the egg yolks and most of the sugar, and beat well.

2. Bring the remaining coconut milk and the remaining sugar to a boil and gradually add to the egg mixture.

3. Transfer the mixture back to the pan and heat slowly, stirring constantly, until it thickens to a cream. Remove from heat, add rose water, let it cool and then place in a piping bag.

4. Caramel matzos: wet each matzo with water and wrap in kitchen towel for 30 minutes. Then cut into circles or squares by using a cookie cutter. Fry each piece in oil on both sides until golden. Remove and dry on paper towel.

5. Dissolve the sugar in a saucepan with a few tbsps of water over medium heat until it caramelizes. Bring coconut milk to a boil and gradually pour into the caramel, stirring constantly. Cook for a few minutes until smooth and creamy.

6. Dip the fried matzos in the caramel for 2 minutes, remove and cool.

To serve: place a matzo disk, pipe some cream on top, put a few pieces of strawberries, put another matzo, more cream and fruit, and another matzo. Dust with confectioners’ sugar and serve!

Pistachio and Chocolate Flourless Cake

2011-04-18T15:47:00.003-05:00

To continue on with the passover edition, here's a solution to dessert with no flour! I got this out of my favorite source which I have mentioned to you before, The Book of New Israeli Cooking by Janna Gur - a must have in my opinion! This cake is extremely simple and quick and made solely out of nuts. If you don't have pistachios you may replace them with hazelnuts. Happy baking!

INGREDIENTS

2 eggs

2 separated eggs

½ cup+1tbsp sugar

1½ cups pistachios

1 tbsp cocoa powder

¾ cup almonds

¾ cup chocolate chips

1½ tbsp melted butter

METHOD

1. Chop the pistachios coarsely (I like to put them in a ziplock bag and crush with a hammer).

2. Grind the almonds finely.

3. Beat 2 whole eggs and 2 yolks with 80g (¼cup+2tbsp+2tsp) sugar using a mixer until a thick, fluffy cream forms.

4. Add the pistachios, almonds, cocoa powder, and chocolate chips and mix to a smooth batter.

5. Beat the 2 egg whites with the remaining sugar (2.5tbsp) to soft peaks and fold into the batter.

6. Melt the butter, stir it into the batter.

7. Pour the batter into a well greased pan and bake for 40 minutes in 310^oF (160^oC).

Gefilte Fish (Ground Fish Patties)

2011-04-18T00:06:00.004-05:00

Since tomorrow is Passover, it's time for a special edition :) This year I found myself making my first gefilte fish all from scratch, and I have to admit - it's not as scary as people make it out to be! So what's gefilte fish all about? It's a traditional dish of European Jews, usually served on holidays, but good any time of the year. It's basically a ground fish patty, often served with horse radish and some of the jelly from the fish stock in which it cooked. The patties are made out of Carp and the biggest challenge in the preparation of this dish is the surgical part - you have to separate all the bones from the meat! Of course, if someone can clean the fish for you, you're whole battle is won, otherwise, give yourself plenty of prep time... Brought to you by grandma's secret family recipe from the good old days in Kishinev, happy Passover!

INGREDIENTS

2 kg carp meat (4.4lbs)

1 kg onion (2.2 lbs)

4 eggs

2 tbsp matzo meal

4 tea biscuits

1 cup soda water

½ tsp baking soda

salt

pepper

2 carrots

1 beet

METHOD

1. Take a whole carp, skin it, separate all the bones out of the meat. Save the bones, head, and skin. Make sure that the meat, after you clean the fish weighs 2kg (4.4lbs). It took me 2 carps, each weighing close 5lbs, so don't be fooled by the fish's initial weight! If you have less, adjust the quantities ratios appropriately.

2. Chop the onions coarsely and sauté until they becomes translucent but not brown.

3. Pass the meat and half the onions through a meat grinder.

4. Once ground, add eggs, biscuit crumbs, matzo meal, soda, soda water, and salt and pepper to taste (be generous!). However, if making this on passover - biscuits are not kosher so replace with 2 more tbsp of matzo meal.

5. Beat very very well for 4-5 minutes until the texture is almost fluffy. Form patties and wrap each patty in the fish skin as seen in the picture.

6. Slightly fry each patty in oil until both sides are golden, but only on the outside.

7. Separately in a large pot, place the remaining onion, coarsely cut carrots, whole peeled beet, salt and pepper, and cover with 2-3L of water. Cook for 30 minutes.

8. Place the patties in the cooked fish stock and cook on low heat for 2 hours.
9. When ready remove the patties and pass the stock through a strainer to isolate the bones. Pour the stock over the patties and refrigerate together to create the jelly.
10. Serve with horse radish and jelly, enjoy!

Persian Saffron Ice Cream

2011-04-02T17:17:00.001-05:00

Most likely the tastiest ice cream you'll ever have, period! Persian ice cream is simply vanilla ice cream flavored with saffron and rose water to give it it's unique taste and accompanied by crunchy pistachios for the final touch. You may find rose water in Persian or middle eastern stores, and if you can, try to find the real Persian Saffron and not the Spanish kind. Prep time is literally 5-10 minutes and the result is simply heavenly! If you don't have these ingredients handy but are dying to try this ice cream, hop over to your nearest Persian restaurant for a taste :)

INGREDIENTS

1 quart Vanilla ice cream

1/2 - 1 small container heavy cream

½ tsp saffron

2 tbsp rose water

¾ cup pistachios

METHOD

1. Place heavy cream in a ziplock bag or flat container and place in freezer over night.

2. Place the ice cream container in the fridge to soften to room temperature.

3. Dissolve ½ tsp saffron in 2 tbsp boiling water and let cool.

4. Place pistachios in a ziplock back and use a hammer to crush them.

5. When heavy cream has frozen solid crush it into small pieces (about 5mm). They don't need to be even, simply small enough chunks to blend into the ice cream.

6. When the ice cream is soft, mix in the saffron water, the rose water, the pistachio chunks, and the cream chunks.

7. Mix well and place the mixture in the freezer for a few hours.

8. Serve garnished with pistachios and other nuts on top if desired.

Javaher Polow (Jeweled Rice)

2011-04-01T23:52:00.004-05:00

Mixture prior to adding it to the rice

Javaher Polow is a very festive Persian rice served on very important and celebratory occasions. If you're looking for something original that's meant to impress, search no more! This rice is not only beautiful but also sweet yet sour, crunchy yet soft, and simply a perfect combination of very distinct flavors that you simply can't go wrong with! The rice itself is prepared according to the Persian Polow recipe with Saffron and is accompanied by an assortment of orange peel, carrots, barberries, raisins, pistachios, almonds, and hazelnuts. With this impressive list, how can you possibly resist making this dish? The only challenging ingredient in this list might be the barberries. Barberries are a common ingredient in persian cuisine and you might find them in an ethnic store near you; they are called "zereshk" in Persian in case you have to find them by their original name. They are somewhat sour tiny dried berries, most closely resembling cranberries if you absolutely had to substitute. Enjoy!

INGREDIENTS

2.5 cups basmati rice

1 medium onion thinly sliced

½ cup sliced pistachios

½ cup slivered almonds

½ cup chopped hazelnuts

1 cup barberries (zereshk)

½ cup raisins (red and white)

2 medium carrots, julienned

2 large oranges

½ cup sugar

½ tsp saffron

½ tsp ground cardamom

½ tsp ground cumin

½ tsp crushed rose petals

½ tsp turmeric

2 tbsp butter

vegetable oil

METHOD

1. Create ½ cup julienne cut orange skin. This can be easily done by using a "julienne cutter" found in many household item stores, or by peeling the skin with a peeler and cutting it into long thin pieces. Soak in cold water for 10 minutes, drain and repeat 2-3 times.

2. Soak the crushed pistachios, almonds, and hazelnuts in cold water while prepping to allow them to soften.

3. In a saucepan boil over medium heat ½ cup sugar with 1 cup water until sugar dissolves. Add ½ cup julienned oranges and ½ cup julienned carrots and cook on low heat for 15-20minutes.

4. In a large skillet melt 2 tbsp butter and 1 tbsp vegetable oil.

5. In the skillet, saute the onion until golden brown, then add turmeric and mix well. Add the barberries and sauté for 5min on medium-low heat.

6. Add the raisins (1/2 cup of a combination of red and white raisins) and 1 tbsp of sugar.

7. Add the carrot and orange mix, the spices, and the nuts.

8. Separately, in a large non stick pot boil roughly 8 cups of water, add 2tbsp salt, and add 2.5 cups of basmati rice.

9. Boil the rice for about 10-15 minutes until it is soft on the outside but still hard in the middle. When it reaches this state drain the rice through a colander and rinse with cold water to stop the cooking.
10. In the large non stick pot (or persian rice cooker) add some vegetable oil to cover the bottom of the pot and add 1/4 cup water.
12. Put the half cooked rice in the pot, sprinkle some water on top (~1/4 cup), cover the lid with a kitchen towel to absorb the moisture, cover the pot well and set on medium-high heat for about 10minutes until you see that steam is starting to rise. Then lower the heat to low and let steam for 40min-1hr. Don't open the lid during the cooking process as the steam is essential for the rice to cook.
13. When ready, remove the rice from the pot until you reach a more solid layer. Leave the solid layer, place a large plate on top of the pot, and turn the pot upside down along with the plate so that the crunchy part (the t ah-dig) falls right onto the plate.
14. Mix 1/2tsp saffron with 1/2 cup boiling water and let set in a warm place for 10 minutes at least (do this while the rice is cooking). Pour the saffron mixture on the ready rice in the plate. It will cover some, not all of the rice.
15. Mix in the mixture of ingredients from step #7 into the rice.
16. Serve!

Spanish Tortilla with Red Peppers

2011-03-12T11:03:00.005-06:00

Spanish tortilla is probably one of the most famous and universally loved exports of Spanish cuisine, offered in many high class restaurants around the world in it's many variations and flavors, and yet it is such a simple and basic dish that anyone can enjoy at home. The tortilla can be enjoyed as a breakfast dish, you can impress your friends at a pitch in brunch, or serve it as an esthetic appetizer cut into small pieces. This particular recipe is simply how I like to make it, if you don't like this combination of spices feel free to change it up. As far as the potatoes go, you may cut them and put them raw on the pan and cook with the peppers for about 15minutes, but for time saving purposes I like to pre-microwave them so they are somewhat soft before they are on the pan. The fresh peppers can also be substituted for ready made chopped roasted red pepper, this way you save even more time on a busy Sunday morning! These quantities make a tortilla for 2 on a small frying pan, if you need to serve more make sure to multiply the ingredients and use an appropriate size pan so you get the nice height of the tortilla as can be seen in the picture. Buen Provecho!

INGREDIENTS

2 medium sized potatoes

1 red pepper chopped

1 onion

4 eggs

a splash of milk

salt

pepper

tsp garlic powder

sweet paprika

turmeric

METHOD

1. Cut the potatoes to 1-2cm size cubes. Place on a plate and microwave for 3minutes.

2. Oil a small frying pan and turn on medium heat. Salt and pepper the potatoes, add the potatoes and pepper to the pan and let cook for a few minutes until almost soft but not brown.

3. Beat the eggs with a splash of milk, salt, pepper, garlic powder, sweet paprika, and turmeric to taste.

4. Pour eggs over potatoes, cover and let cook until bottom is solid and separates from pan easily.

5. Place a plate over the pan, quickly flip it over and let the tortilla fall into the plate, then slide it back into the pan with the uncooked side down.

6. Cover and let cook for a few minutes until eggs have cooked through on the bottom.

Israeli Schnitzel (Breaded Chicken)

2011-01-13T14:02:00.006-06:00

Who doesn't love breaded chicken? Just about every culture in the world has it's version of their favorite way to bread meat, and this one is mine! Sesame seeds are a very common ingredient in Israeli cuisine and form an essential part of this recipe. In Israel I buy a premade sesame breading mix, but since it is not commonly available in other places, simply add enough sesame seeds to the breading you buy in the store to mimic the ratio achieved in the above picture. The mixture of spices, sesame and very very tender chicken makes this a dish that's usually gone before it ever leaves the frying pan!

INGREDIENTS

Chicken tenders

Breading with sesame seeds

Sweet paprika

Hot paprika

Salt

Pepper

Eggs

Milk (optional)

Oil

METHOD

1. Whisk eggs in a bowl with spices to taste, may add some milk. Ratio of about 1 eggs for 4 schnitzels.

2. Place sesame breading mix on large flat plate, add spices to taste, and spread evenly.

3. Place chicken tenders in a ziplock bag one at a time and beat with a kitchen hammer until almost paper thin.

4. Heat oil in a frying pan (don't use cooking spray or olive oil - it won't turn out!) on medium heat.

5. Dip each chicken patty in egg, then breading, then place in hot oil. Flip when bottom has slightly browned, fry second side, and remove onto a paper towel to absorb the extra oil. If oil becomes dirty after a batch you may need to replace it to avoid burning the schnitzels.
6. Serve with fries and ketchup!

Sage & Goat Cheese Ebelskivers

2011-01-13T13:50:00.003-06:00

This ebeliskiver is a little more gourmet, combining unique flavors of sage and goat cheese into one delicious bite. It can make for a very unique appetizer for a dinner party!

INGREDIENTS

1 cup all purpose flour

1.5 tsp sugar

½ tsp baking powder

¼ tsp salt

2 large eggs, separated

1 cup whole milk

2 tbsp unsalted butter

21 small fresh sage leaves

3.5 tbsp chilled and crumbled goat cheese

METHOD

1. Whisk together flour, sugar, baking powder, and salt.

2. Separately, whisk egg yolks, whisk in milk, and melted but cooled butter.

3. Add yolk mixture to flour mixture, stir with a wooden spoon until well blended. Don’t over stir, batter will be lumpy.

4. Separately, using an electric mixer on high speed beat the egg whites until still peaks form. Using a silicone spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold the rest until no white streaks remain. Use batter right away.

5. Brush the wells of the pan with some melted butter and place over medium heat. When butter starts to bubble place a sage leaf in each well, add 1 tbsp batter to each well, then 1 rounded tsp goat cheese, and top off with 1 tbsp batter. Cook until bottoms are lightly browned, turn them over, and cook until other side is lightly browned.

6. Remove and keep warm in a 200F oven

Spinach & Feta Ebelskivers

2011-01-13T13:43:00.004-06:00

This ebelskivers recipe also contains a classic combination of ingredients - our beloved spinach and feta - can't go wrong with that!

INGREDIENTS

1 cup cake flour

½ tsp sugar

½ tsp baking powder

¼ tsp salt

2 large eggs, separated

1 cup whole milk

2 tbsp unsalted butter

1 tsp dried oregano

10oz frozen chopped spinach

½ cup crumbled feta cheese

METHOD

1. Drain spinach thoroughly.

2. Whisk together flour, sugar, baking powder, salt and oregano.

3. Separately, whisk egg yolks, whisk in milk, and melted but cooled butter.

4. Add yolk mixture to flour mixture, add the spinach, stir with a wooden spoon until well blended. Don’t over stir, batter will be lumpy.

5. Separately, using an electric mixer on high speed beat the egg whites until still peaks form. Using a silicone spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold the rest until no white streaks remain. Use batter right away.

6. Brush the wells of the pan with some melted butter and place over medium heat. When butter starts to bubble add 1 tbsp batter to each well, then 1 rounded tsp feta cheese, and top off with 1 tbsp batter. Cook until bottoms are lightly browned, turn them over, and cook until other side is lightly browned.

7. Remove and keep warm in a 200F oven

Smoked Salmon, Cream Cheese & Dill Ebelskivers

2011-01-13T12:59:00.001-06:00

As previously promised in the main ebelskivers post, I am posting some of the recipes I tried from the ebelskivers book of recipes. This one has been our favorite so far as it combines the classic flavors of smoked salmon and cream cheese but this time not on a bagel! Try it out!

INGREDIENTS

1 cup all purpose flour

1.5 tsp sugar

½ tsp baking powder

¼ tsp salt

2 large eggs, separated

1 cup whole milk

2 tbsp unsalted butter

½ tsp ground pepper

1 tsp fresh lemon juice

¼ cup firmly packed chopped fresh dill

3.5 tbsp minced smoked salmon

3.5 tbsp whipped-style cream cheese

METHOD

1. Whisk together flour, sugar, baking powder, salt and pepper.

2. Separately, whisk egg yolks, whisk in milk, lemon juice and melted but cooled butter.

3. Add yolk mixture to flour mixture, add the dill, stir with a wooden spoon until well blended. Don’t over stir, batter will be lumpy.

5. Brush the wells of the pan with some melted butter and place over medium heat. When butter starts to bubble add 1 tbsp batter to each well, then ½ tsp salmon, then ½ tsp cream cheese, and top off with 1 tbsp batter. Cook until bottoms are lightly browned, turn them over, and cook till lightly browned.

6. Remove and keep warm in a 200F oven.

Ebelskivers

2011-01-13T12:54:00.001-06:00

Ebelskivers are a classic Danish favorite that can be served as a breakfast treat, appetizer, or dessert - the choices are endless! This extremely versatile dish consists of small fluffy pancakes filled with your choice of filling, making it a great choice to serve as any part of a meal!

The trick to ebelskivers is the need for special equipment, specifically, the infamous pan that can be seen in the picture. Once you have that, it is one of the easiest things you'll ever make! Knowing my passion for trying out new recipes from around the world, my wonderful brother managed to find me the perfect gift this past holiday season by giving me this specialized pan along with a book full of ebelskivers recipes. Of course I jumped on the opportunity and started trying out the various recipes in this book.

The recipe in this post is the basic batter. You can take it and add anything you want in the middle, salty or sweet, and make your own creation. However, as I try more recipes from the book I will be posting my favorite combinations for delicious ebelskivers.

INGREDIENTS

1 cup all purpose flour

1.5 tsp sugar

½ tsp baking powder

¼ tsp salt

2 large eggs, separated

1 cup whole milk

2 tbsp unsalted butter

METHOD

1. Whisk together flour, sugar, baking powder, and salt.

2. Separately, whisk egg yolks, whisk in milk, and melted but cooled butter.

3. Add yolk mixture to flour mixture, stir with a wooden spoon until well blended. Don’t over stir, batter will be lumpy.

5. Brush the wells of the pan with some melted butter and place over medium heat. When butter starts to bubble add 1 tbsp batter to each well, then 1 tsp of selected filling, and top off with 1 tbsp batter. Cook until bottoms are lightly browned, turn them over, and cook until other side is lightly browned.

6. Remove and keep warm in a 200F oven

Shakshuka (Runny Eggs with Dip Dish)

2010-12-06T07:44:00.002-06:00

A hearty and delicious breakfast that I'd be willing to have any day, this north African dish has it all - tomatoes, eggs, and bread! Shakshuka consists of a tomato sauce with soft eggs on top, served either on top of bread or with bread for dipping.

INGREDIENTS

1 medium can diced tomatoes

4 eggs

2 tbsp tomato paste

Harissa sauce

Salt

Pepper

Paprika

Chopped garlic

Bread for serving

METHOD

1. Place 1 can of diced tomatoes in pan, add chopped garlic and the above spices to taste. Cover and cook for about 10 min.

2. Add 2 tbsp tomato paste and cook for another 3-5mins.

3. Break 4 eggs on top of the tomatoes and continue cooking until the desired consistency of the yolk – preferably soft yolk.

4. Remove and serve each yolk with the sauce on a piece of bread.

Empanadas de Humita (Corn Filled Pastry)

2010-12-06T07:09:00.004-06:00

After studying abroad in Argentina I've been looking for corn empanadas (stuffed pastry) everywhere I go, and of course never is it the same as it was back there in the little street bars, with the Argentine atmosphere all around. However, when you can't find something outside, I figured why not try to make it at home... This recipe has tons of variations so feel free to play around with it, but this is a basic and simple way to make these delicious corn empanadas.

INGREDIENTS

30 empanada cover sheets

2 chopped onions

500g yellow corn

500g creamy corn

200g grated mozarella

Salt

6 tbsp heavy cream

1 egg

METHOD

1. Fry the onion, mix with remaining ingredients and refrigerate.

2. Put some in the center of each cover sheet, close in half, and fold from one point little pinches inward all the way around to form the braided appearance.

3. Paint empanadas with egg and water mixture.

4. Bake in 220C (428F), 15-20min, until golden.

5. To avoid empanadas opening, assure that there is no air trapped when closing them, and don’t over bake.

Khoresht Fesenjan (Walnut & Pomegranate Stew)

2010-12-06T06:46:00.003-06:00

A festive Persian walnut stew, this dish is very unique with it's somewhat sweet and sour flavor coming from the pomegranate juice, and the crunchy texture from the ground walnuts.You may make it with or without meat and serve it over white Persian rice.

INGREDIENTS

8 chicken thigh pieces

1 onion

2 bay leaves

4 cups ground walnuts (~600g whole walnuts)

1 tbsp flour

1 cup pomegranate paste (Persian food aisle, or order online!)

METHOD

1. Toast the walnuts, make sure they don’t burn, let them cool to room temperature, grind them finely in food processor.

2. Use cast iron pot, slightly toast 1 tbsp of flour, add 2 cups water and mix until no clumps. No need to wait for boil.

3. Add the walnuts and cook covered on low heat until oil starts to bubble on the top, ~1hr. Mix often, don’t let them burn.

4. Add 1 cup of pomegranate paste and some salt.

5. May add 2tbsp sugar to make less sour.

6. Separately, sauté chopped onion, to translucency.

7. Season chicken with salt and pepper and add to onion.

8. Turn chicken pieces after a few minutes, add bay leaves, ½ cup water and cook covered for 30min.

9. Add the chicken to the stew and cook a little longer for chicken to absorb flavor.

10. Garnish with pomegranate seeds for presentation.

Golubtsi / Sarmale (Stuffed Cabbage or Grape Leaves)

2010-12-06T06:35:00.003-06:00

This is my favorite food of all times, from when I was very little to this very day. Golubtsi refer to cabbage leaves or grape leaves stuffed with a mixture of ground meat and rice. You may use this same mixture to also stuff red bell peppers, which may be a little less work since you don't have to do any wrapping. Many countries have their recipes for stuffed vegetables or grape leaves, and all somewhat vary. The kind that we make have more meat and are bigger and less standard in size than the ones that you usually see in the Mediterranean section of the supermarket, which are usually skinny and have mostly rice in them. The flavor of these is distinct from others, so even if you've tried them before, don't rule out this recipe!

INGREDIENTS

1 lb ground turkey

1 medium onion

1 medium carrot

1 tbsp tomato paste

Dill

1.5 tsp Salt

Chicken soup powder (1-2 tbsp for a large pot)

Heaping ½ cup rice

Cabbage head / grape leaves

Sour cream – to serve

METHOD

1. Chop onion and fry with regular canola oil.

2. Largely grate the carrot and add to onion to fry some more.

3. Add 1tbsp tomato paste, some dill, and mix well.

4. Remove from heat, add to the meat and add some salt.

5. Mix in ½ cup of rice after washing it well and add salt or chicken soup powder.

6. If using cabbage, cut off the head. Boil water and when boils throw in the leaves for few seconds until they separate. Immediately remove, put in a bowl and close it for them to soften. The spine should be cut off the leaves.

7. If using grape leaves, start from here. Stuff the leaves by putting some of the filling in the middle in an elongated shape. Fold in length wise, then both sides, then the other edge.

8. Put in a pot, cover with boiling water with chicken soup powder, bring to boil, and let simmer for an hour.

Fruit Cake

2010-11-30T22:11:00.002-06:00

Whenever I go visit my grandma it is hard leave without tasting "something sweet" of course.. This cake is very simple to make and somehow no matter how large the meal that precedes it, there is just a little more room for this cake and some hot tea!

INGREDIENTS

3 eggs

3 tbsp mayonnaise

3 tbsp sour cream

200g kefir

1 bag baking powder

1 bag vanilla sugar

2-3 tbsp all purpose flour

Fruit: apples, apricots, fruit of choice

METHOD

1. Add a pinch of salt to the eggs and beat them.

2. Beat in remaining ingredients to consistency of thick sour cream that doesn’t flow.

3. Pour more than half the batter into a baking dish, place fruit such as apples or apricots, add cinnamon, and cover with remainder of batter.

4. Bake at 350F for 30mins.

Radish Salad

2010-11-30T21:59:00.003-06:00

Simple and elegant, this salad makes a wonderful accompaniment to any meal!

INGREDIENTS

Daikon radish

Carrots

Apple

Olive oil

METHOD

1. Grate all ingredients coarsely and mix.

Persian Fusion Lamb Chops

2010-11-30T21:57:00.001-06:00

This recipe I stumbled upon one day when I had lamb meat in the fridge and was looking for something interesting to do with it. This marinade and spice rub brings out the typical flavors of Persian cuisines such as saffron, mint, lime, and so much more, all in a little crunchy coating on the already delicious lamb meat. It does require quite a few ingredients, but if you have some of those laying around try it out...

INGREDIENTS

Marinade Ingredients

¼ cup balsamic vinegar
1 cup red wine
6 tbsp olive oil
3 tbsps fresh lemon juice
½ cup yogurt
3 garlic cloves, minced
½ med onion, chop finely
2 tbsp ground peppercorn
1 tsp fine sea salt
12 1-inch-thick loin lamb chops, fat trimmed

Spice Rub

2 tbsp orange zest
1 tsp ground turmeric
¼ cup chopped fresh mint
½ tsp finely ground saffron
½ med onion, chop finely

3 garlic cloves, minced
¼ cup breadcrumbs
1 egg yolk
2 tbsp wine

METHOD

1. Place lamb in a single layer in a glass casserole dish (13 x 9)

2. Pour marinade over the lamb, cover with foil and refrigerate for about 4-24 hours. Make sure to turn the lamb a couple of times.

3. Remove from the marinade and season with salt and pepper

4. Blend all additional spices to powder in a small food processor.

5. Combine with remaining spice rub ingredients to form a paste.

6. Rub and pack about 2-3 tbsp of the spice rub onto each rack.

7. Cover and grill for 15min in broil setting (500F).

Mushroom Risotto

2010-11-30T21:44:00.001-06:00

Delicious risotto made from scratch, but so worth it!

INGREDIENTS

6 cups chicken broth, divided

3 tbsp olive oil, divided

1 lb Portobello mushrooms,
thinly sliced

1 lb white mushrooms,
thinly sliced

2 shallots, diced

1.5 cups Arborio rice

½ cup dry white wine

sea salt to taste

Black pepper to taste

3 tablespoons chopped chives

4 tbsps butter

1/3 cup grated Parmesan

METHOD

1. In a saucepan, warm the broth over low heat and maintain warm.

2. In a large saucepan, warm 2 tbsp olive oil over medium-high heat.

3. Stir in the mushrooms, and cook until soft.

4. Remove mushrooms and their liquid, and set aside.

5. In a medium size pot, add 1 tbsp olive oil and stir in the shallots. Cook 1 minute.

6. Add rice, stirring to coat with oil, about 2 minutes.

7. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

8. Add ½ cup broth to the rice and stir until the broth is absorbed.

9. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 mins.

10. Remove from heat and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Blini

2010-11-30T21:35:00.002-06:00

An old typical Russian food, these little yeast pancakes are usually served with smoked salmon or caviar. However, using buckwheat flour can be very palate-specific and not to everyone's liking. If you're feeling adventurous, try these out.

INGREDIENTS

1 cup buckwheat flour

1 active dried yeast ( ¼ oz)

1 tsp salt

1 egg, separated

1 tsp sugar

¾ cup lukewarm milk

1 tbsp butter for sautéing

METHOD

1. Mix the flour, yeast, and salt and make a well in the middle.

2. Beat egg yolk with sugar and ¾ cup warm water and add to the well. Mix well and cover with damp cloth to let rise until doubles in size – about 2 hrs.

3. Beat in the milk to make a thick, creamy batter, cover and leave for 1 hr until small bubbles appear on the surface.

4. Beat the egg white to soft peak stage, then fold into the batter.

5. Heat a heavy-bottom skillet or crêpe pan and brush with butter.

6. Drop 1 tsp of batter to make a blin about 1 inch in diameter.

7. Put on a plate in the oven to keep warm while you make the rest and don’t stack them on top of each other

8. Serve with sour cream, caviar, salmon.

Éclairs

2010-11-30T21:20:00.001-06:00

Deliiiiicious and quite a simple dessert to make! It takes multiple steps, read them all carefully ahead of time, but once you get to the job it's really very easy to make and can usually be made when you don't have anything else at home since it uses only very basic ingredients.

INGREDIENTS

100g margarine

1 cup water

1 cup flour

¼ tsp salt

4 eggs

Filler:

2 containers whipping cream or heavy cream

3 tbsp sugar powder

METHOD

1. Boil water with salt and margarine. Remove from fire and add cup of flour.

2. Mix well and return to fire while mixing until it separates from sides.

3. Remove from fire and add an egg, mix in well, then add the remaining eggs and mix until smooth.

4. Put in a bag and form shapes.

5. Bake for 30min in 200C (392F)

6. Filler: whisk 2 containers of heavy cream (שמנת מתוקה) with 3 tbsp sugar powder.