Spiced Lamb Sliders with Tahini Yogurt Sauce

I’m not a huge red meat lover. Aside from the occasional fillet or burger, I’m content to forget about beef. But lamb. Oy. It makes me swoon. And drats, I’m not the only one, it seems. Last year I could count on finding a decent stock of ground lamb or lamb shoulder at my local grocery. Nowadays I’m engaging in purse battles with Neighbor Nelly over the last lingering loin. It’s become somewhat of a hot commodity. Who told you it was so good?

I already gave you the run down on this lamb ragu, forever ago in March. And since, there’s been hearty lamb stew and fall off the bone lamb shoulder and ack! no photos to prove it. But believe me when I tell you they happened and they were glorious and ack! no photos to prove it. I can only test Kyle’s growling stomach for so long. At times I think he’d like to chuck my camera against a wall. Plus, not everything makes for pretty pictures. So yeah, hearty lamb stew and fall of the bone lamb shoulder, both of which resembled…I digress.

The inspiration for this recipe stems from a trip to the Taste of Tremont, a Cleveland neighborhood festival highlighting the area’s best nibbles and noshes, where we happened upon these sliders. Perfectly spiced lamb mini burgers topped with a pepper aioli. I’m thinking there was some form of illegal substance laced among the legal spices because, goodness, they were euphoric. For my version, I opted for a tahini yogurt sauce instead of an aioli, to lighten it up a bit. Plus I love the cool tang of savory yogurt sauces paired with smoky sweet spices, like cumin and curry.

Enjoy these as appetizers, hors d’oerves or a main course (as we typically do). I also serve the tahini yogurt sauce as a dip with warm pita or crackers, so celebrate the leftovers. It’s also good atop stewed lentils.  

Spiced Lamb Sliders

• 2 tsp ground cumin
• 1 1/2 tsp curry powder
• 1/2 tsp sweet paprika
• 1/4 tsp cinnamon
• 1/4 tsp cayenne
• 1/2 tsp kosher salt
• 1 lb lean ground lamb
• slider buns or small dinner rolls, sliced and toasted
• Tahini Yogurt Sauce (recipe follows)
• arugula, romaine or favorite lettuce

Combine the spices (cumin through salt) in a small bowl. Sprinkle the spice mixture over the ground lamb and gently mix in until well distributed (I used my hands). Divide the lamb into 8 equal (approx 2 oz) parts and shape into 2-3 inch patties.

Preheat a grill over medium-high heat. Grill the sliders for 4-5 minutes per side, depending on thickness, until meat reaches desired doneness. Serve each slider on a toasted bun, top with yogurt tahini sauce and lettuce.

Tahini Yogurt Sauce

• 1 cup reduced fat greek yogurt
• 2 T tahini
• 1 T olive oil
• 1 tsp finely minced garlic, scraped to a paste
• 1/2 tsp kosher salt
• juice of 1/2 lemon

Combine all ingredients together in a bowl. Refrigerate for at least 20-30 minutes before serving.

Summer Squash Tian

We have a tiny kitchen with, I’d estimate, no more than five square feet of workable counter space. On the positive, it’s a charming space, with 1930’s black and white tile walls and white cabinets. But a cook’s kitchen it’s not, which is why I’m grateful for the small breakfast nook adjoining the kitchen to the dining room. It’s here, in this mere eight by six foot space, where the majority of the real work happens. The chopping, the assembling, the serving. It’s my favorite room in the house, hands down. In it stands our chair-less “breakfast table”, beneath which sit three large baskets to house pots and cooking utensils that I can’t seem to cram into our sparse cabinet space no matter how Martha-Stewart-organized I try to be. It’s a sanctuary, of sorts. A space meant for one. This is where Kyle usually finds me upon arriving home from work, flitting back and forth from nook to stove, nook to fridge. It’s the space I find myself standing, balancing on my left leg, right foot propped up on my left calf, hip leaning against the table, after sitting all day at my desk. Chopping and dicing. Cooking therapy. In front of my work table (the walnut stained table you see in the majority of my photos) is a western facing window. Most evenings this assures some form of daylight is streaming through, illuminating the room and the food in front of me. Even after a long workday, I am not filled with dread at the thought of making dinner (most days, anyways). Rather I am content to stand in a silent house, save the sound of sizzling onions and garlic in the kitchen, setting sun before me, slicing summer squash and potatoes into thin coins, arranging them into a tian.

This requires a little patience, just a bit. Use a rectangular baking dish and arrange the vegetables in rows instead. Or, just toss all the vegetables together and call it a summer squash bake. But then your significant other won’t comment on the beautiful presentation, which may or may not come off as sarcastic, possibly because dinner wasn’t on the table until 8:30. Hey, my tian therapy session took a little longer than expected.

Summer Squash Tian

• 2 T olive oil, divided
• 1/2 cup chopped yellow onion
• 3 garlic cloves, minced
• 1 lb zucchini
• 1 lb yellow squash
• 1 lb yukon gold potatoes, unpeeled and scrubbed
• kosher salt
• black pepper
• 2 tsp dried herbes de Provence*
• 1/2 cup finely grated Parmesan cheese

Preheat oven to 375 degrees. Grease a medium round or rectangular baking dish.

Heat 1 T olive oil in a medium skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and continue to cook 2 minutes. Spread cooked onions and garlic in the bottom of prepared baking dish.

Slice the zucchini, squash and potatoes crosswise into 1/4th inch thick coins. Keep each vegetable in separate bowls. To each vegetable, add about 1-2 tsp olive oil, 1/4-1/2 tsp kosher salt, a sprinkling of black pepper and 1/2 tsp herbes de Provence, and toss to coat.

Arrange in a single layer, alternating vegetables, on top of onion mixture. Cover and bake in preheated oven for 30 minutes. Sprinkle with grated Parmesan and continue to cook, uncovered, for 30-40 minutes more, or until potatoes are tender and cheese is light golden brown. Allow to rest 5 minutes before serving.

*If you don’t have herbes de Provence, substitute a combination of thyme, marjoram, rosemary and/or savory.

Serves 4-6 as a side dish.

Citrus Cornmeal Cake with Blueberry Sauce

I waivered on this recipe. A cornmeal cake? That’s not really my thing. The desserts that emerge from my kitchen are typically of the chocolate variety or involve frosting, or at the least call for butter. (I maintain a mostly healthy kitchen, after all, and wouldn’t have it any other way.) This cake is unconventional by those sweets standards. No chocolate, no frosting, no lick of butter in sight. And I’m happy to report it wasn’t missed. At all, really. 

It all started with the bag of cornmeal I purchased in preparation for a healthier onion ring (oh yes) recipe that remains to be tested. (I have high hopes, friends.) That bag of cornmeal got me thinking about cornbread. And cornbread got me thinking about a big steaming pot of chili. And visions of chili conjured up thoughts of autumn and then whack, back up the train, Carolyn. It’s June. I’ve resolved to save cornbread and chili for fall, but this cake satisfied those cravings. It’s sweet enough for a light summer dessert but works just as well for breakfast or as an afternoon pick me up. At least that’s what a little bird told me.

Play with the citrus as you please. Go with all orange or all lemon, or all lime even (which I think would be terrific with blackberry sauce!). The original recipe suggests wine in place of the juice as an alternative. I think sherry would be delicious, but I might stir poppyseeds into the batter and hold the fruit compote.

As with many cakes, this is even better the next day after the flavors have married and settled. The crumb is more tender and the flavors more pronounced. The berry sauce keeps for a few days in the fridge.

Citrus Cornmeal Cake

• 1/2 cup light olive oil
• 2 large eggs
• 2/3 cup white sugar
• 1/3 cup light brown sugar
• 1/2 tsp vanilla
• 1/2 cup citrus juice (I used the juice from 2 oranges, 1 lemon and half a lime)
• 1 tsp grated orange zest
• 1 1/4 cup all purpose flour
• 1/2 cup fine ground yellow cornmeal
• 2 tsp baking powder
• 1 tsp salt

Preheat oven to 375 degrees. Spray the bottom and sides of an 8-inch round cake pan with nonstick cooking spray. Line bottom with a round of parchment paper or foil, and spray paper with oil.

In a large bowl whisk together the oil, eggs, white and brown sugars, vanilla, juice and zest. Add flour, cornmeal, baking powder and salt, and whisk gently to combine.

Pour batter into prepared pan. Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.

Cool cake in pan for 20 minutes. Run a knife around edge of cake, invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with blueberry compote or fresh fruit, if desired.

Easy Blueberry Sauce

• 2 cups fresh or frozen blueberries
• 2-3 T water
• 2 T powdered sugar, or to taste

Combine blueberries and water in a small saucepan. Bring to a boil then reduce heat to medium low and simmer until blueberries soften and juices thicken (10-15 minutes). Stir in powdered sugar and continue to cook for 5 minutes more, or until sauce reaches desired thickness.

Roasted Tomato, Olive and Fontina Pizza

I was craving margherita. Simple, bright and basil-y. Trouble is my basil’s not quite there yet and the local tomatoes are far from ripe, if they’ve even made their green appearance. So to spare myself the mealy, bland grocery store tomato imports I decided to impart big flavor on, well, mealy, bland grocery store tomato imports. This works if, like me, you’re too impatient to just wait until July and August when Ohio tomatoes make their grand and glorious debut. Roasting is the simplest way to elevate any vegetable to new and glorious…well, you know what I mean. These would make for a great twist on margharita, but I decided to shake it up a bit with some Italian fontina and green olives.

And by the way, do you have a pizza stone? No? Well get thee one, pronto. I’ve tried various pizza “pans”. Ones with holes and vents and special powers but nothing comes close to creating crispy bottoms like a stone. You can see in the photo that ours is nearly black from use. Ok, so we eat a lot of pizza.

Roasted Tomato, Olive and Fontina Pizza

• Pizza dough
• Olive oil
• Minced garlic
• Italian fontina cheese, coarsely shredded
• Roasted tomatoes (recipe follows)
• Sicilian green olives, pitted and sliced

Preheat oven to 450 degrees. Set pizza stone in the oven as it preheats.

Roll pizza dough to desired thinness on a well floured (or use cornmeal) cutting board or piece of parchment. Drizzle with a bit of olive oil and sprinkle with minced garlic. Top with shredded cheese (I used about 1 cup per 12-inch thin pizza), followed by a layer of roasted tomatoes and sliced olives.

Carefully remove hot stone from oven and slide pizza onto stone. Return to oven and bake for 10-15 minutes or until lightly golden brown. Allow to rest 5 minutes before slicing.

Roasted Tomatoes

• 12 plum tomatoes
• Olive oil
• Kosher salt
• Cracker black pepper
• Dried Italian herbs

Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.

Halve tomatoes (stem end to bottom) and remove cores and seeds. Place in a single layer on baking sheet. Drizzle each with olive oil, then top with kosher salt, black pepper and dried Italian herbs.

Roast, uncovered, for 25-30 minutes or until tomatoes have flattened and caramelized and juices have evaporated.

Last weekend I was lucky enough to photograph M and her adorable (growing) family. I think they may have a new addition on their hands by week’s end!

Here are a few of my favorite shots…

Seared Salmon with Lentil Tabbouleh

So look, I’ve been busy. Though not busy cooking, unfortunately. Is May practically over? What happened? Where? Who? Huh? Yeah, I can’t really tell you where May has gone because I’m done near stumped myself. (Wasn’t I just describing this Spring blooming scene, like last week?) And this little ol’ blog has sort of been pushed to the back burner. My Google Reader is out of control with unread feeds. My to-make list is stained with coffee cup rounds, having been used as a coaster and not for weekly inspiration.

While I can’t explain this out of control time-space continuum we’ve experienced, I can tell you I’m tired of take-out. And peanut butter toast. And Annie’s mac and cheese. Oh, and ice cream for dinner. Yes, that happened. Well, we’re both tired of these things. Kyle, fearing the worst, doesn’t bother to ask what I’m making, but instead asks where he’ll be stopping on the way home from work. May, is this a sign of what’s to pass in the coming months? Please say no. I miss my kitchen.

It wasn’t a difficult decision. That is, what to cook when the opportunity finally presented itself. We were both craving fresh and healthy. Though anything that didn’t come out of a box, take-out bag or (eep!) frozen carton totally qualified. This fit the bill perfectly.

Traditional tabbouleh made with bulgur wheat alone is dandy, but I need not remind you of my love for lentils. I think I prefer this version. It’s heartier and could serve as a delicious meal in and of itself, with the lentils bumping up the protein and fiber. Plus, it makes for superb leftovers and near instant lunches. I topped it with a little cheese one day, tuna the next.

Seared Salmon with Lentil Tabbouleh

• 2 cups cooked bulgur wheat (from about 1 cup dry)
• 2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
• 2 cups chopped English cucumber
• 1 cup chopped seeded tomato
• 1 cup chopped green onions (green and light green parts)
• 1 cup chopped flat leaf parsley
• 1/3 cup fresh lemon juice
• 3 T extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 6-oz center cut salmon fillets, skin removed

In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).

Preheat oven to 450 degrees. Rub tops of salmon fillets with olive oil and season liberally with kosher salt and freshly cracked black pepper. Heat an oven-safe skillet over medium high heat. Sear salmon fillets, top side down, for 2 minutes. Gently flip fillets and transfer skillet to the preheated oven to finish cooking, about 7-8 minutes for medium and 9 minutes for medium-well. Remove from oven, cover and allow to rest for 10 minutes. Can be served warm, at room temperature, or chilled.

Cinnamon Spiced Caramel Corn

A quick and easy weekend recipe for you.

I would normally pass on this sort of thing, preferring savory popcorn to sweet. But this sounded good. And tasted even better. It’s a pretty bold blend of spices. Some cinnamon, a hearty helping of nutmeg, a little cardamom and a pinch of ground cloves. Coupled with a simple caramel and some toasted macadamia nuts, it’s swoon-worthy. And total fair food. Just in time for Memorial Day. It’s like a marriage of crunchy caramel corn, spiced toffee and cinnamon roasted nuts. Beware your dental work.

Cinnamon Spiced Caramel Corn

• 2 cups white sugar
• 1/4 cup water
• 2 T light corn syrup
• 1 1/2 tsp ground nutmeg
• 3/4 tsp ground cinnamon
• 1/4 tsp cardamom
• pinch ground cloves
• 1 1/2 tsp coarse salt
• 1/2 tsp vanilla extract
• 8 cups plain popcorn
• 1 cup toasted macadamia nut halves

Line a baking sheet with a Silpat (a French nonstick baking mat) or parchment and set aside.

In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup. Add nutmeg, cinnamon, cardamom, cloves and salt. Bring to a boil over medium-high heat without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.

Remove from the heat and stir in vanilla. Then stir in the popcorn and nuts. Gently toss until evenly coated. Pour onto prepared baking sheet in a single layer and allow to cool completely. Store in an airtight container at room temperature for up to 3 days.

Lemon Risotto with Leeks, Peas and Tarragon

I first made risotto in college. It was this recipe, as a matter of fact, which still makes occasional appearances in our kitchen. It’s one of Kyle’s favorites. (I’ve determined his affection for it is related to one or more of the following: A) It tastes darn good and screams comfort food in every way imaginable. B) His dear wifey sweats and stirs over a steaming pot for 30 plus minutes all in the name of a better-than-leftovers-or-another-turkey-sandwich dinner. C) It comes to us via Giada and, well, I’ll leave you with that.) It was my first “advanced” recipe. You know, the step above omelets and homemade pasta sauce (what, you mean pasta sauce does not come from glass jars?). In other words, not that advanced. Really, it’s a breeze provided you’ve braced yourself for a steamy half hour over a pot and an upper arm workout. A little patience goes a long way.

This lemon risotto is lighter and perfect for the season. Comforting enough for these brief May cold fronts and accompanying chilly drizzle but bright enough to enjoy well into the early summer(!) months. I’ve often overlooked tarragon but really need to include it in my herb arsenal. I love how it pairs with lemon here.

The original recipe calls for fresh peas. Alas, no such luck yet around these parts. Use ‘em if you’ve got ‘em, but frozen worked just fine. And a word about the broth. I found using about one cup more than what’s called for resulted in the creamy consistency I prefer. If four cups works for you, terrific, but I’d recommend having some on back up duty just in case.

Lemon Risotto with Leeks, Peas and Tarragon

• 4-5 cups low sodium chicken stock
• 2 T olive oil
• 1 1/2 cups finely chopped leeks (about 2 medium)
• 1/2 cup chopped shallot (about 3 small)
• 1 cup arborio rice
• 3 T dry white wine
• 1 cup frozen peas, thawed (or fresh, blanched)
• 1/2 cup freshly grated Parmesan cheese (2 oz)
• 1 tsp lemon zest
• 2 T fresh lemon juice
• 2 T freshly chopped tarragon
• 1 T butter

Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add leek and shallots to pan and cook 7 minutes or until tender, stirring frequently. Add rice and cook 1 minute, stirring constantly. Add wine and cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock. Cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas and cook 1 minute. Stir in cheese, zest and juice. Season to taste with salt and pepper. Remove from heat and stir in tarragon and butter.

Serves 2-4.

Spicy Ginger Muffins with Buttermilk Glaze

For the past month I’ve been on a major breakfast smoothie kick. This is odd, seeing as how I’ve never really loved meals in a glass. I want texture and chew, something warm and satisfying in the morning. But what started as the solution to an unusually warm morning and a lack of interest in anything that might cause a make-up melt down, resulted in a daily ritual of a little milk, a little yogurt, a frozen banana, some berries, a tablespoon or two of ground flaxseed and a couple fistfuls of spinach (which, I kid you not, is undetectable, save the slightly off-putting resulting color) whirred together in the blender, which has recently acquired its own very valuable corner of limited counter space.

And so we continued, this morning ritual and I, until recently when my body copped a major attitude and was all like No more smoothies. No more vegetables for breakfast. No more pea green glop. I WANT A FREAKING MUFFIN! Bssshh. [Snap.]

 A spicy muffin for a spicy attitude.

These muffins have the ginger thing covered. Fresh, powdered and candied all make merry in this tender cake-like muffin which could easily pass for a healthier gingerbread. Who says you can’t have dessert for breakfast?

They’re better the next day, after the glaze has soaked into the muffin top. And they’re easily frozen. Wrap each individually in plastic wrap and store in a tupperware or freezer bag for future attitude-copping cravings.

Spicy Ginger Muffins with Buttermilk Glaze

• 1 1/4 tsp baking soda
• 1/2 cup dark molasses
• 1/4 cup oil
• 3/4 cup lowfat buttermilk, divided
• 2 eggs, lightly beaten
• 1 tsp vanilla
• 1 tsp freshly grated ginger root, divided
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• pinch cloves
• 3/4 tsp salt
• 1/4 cup + 1 T finely chopped candied ginger, divided
• 1/4 cup chopped toasted pecans (optional)
• 1 1/3 cups powdered sugar

Heat oven to 350 degrees. Grease a standard 12-cup muffin tin.

In a small saucepan, bring 1/2 cup water to a boil. Pour into a large bowl. Whisk in baking soda until dissolved. Whisk in molasses and oil until mixture is tepid. Whisk in 1/2 cup buttermilk, eggs, vanilla and 1/2 teaspoon grated ginger.

In a separate bowl, whisk together the flours, sugar, ground ginger, cinnamon, cloves and salt. Gently fold wet ingredients into dry. Fold in 1/4 cup candied ginger and pecans. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then transfer to a wire rack set over a rimmed baking sheet.

Meanwhile, whisk together the powdered sugar, 1/4 cup buttermilk and remaining 1/2 teaspoon grated ginger until mixture forms a smooth glaze. Spoon glaze evenly over muffins. Sprinkle tops with remaining 1 tablespoon candied ginger, followed by another drizzle of glaze.

Makes 1 dozen.

Sweet Potato Hummus

Sweet potatoes make everything better. And orange.

Hummus included.

I snagged this recipe out of a magazine before bothering to read the ingredient list. The title said it all.

It’s slightly sweet in a what-is-that-in-a-good-way sorta way. Think roasted red pepper hummus. But better. And crazy good for you. This totally opens a zillion doors. Next up, peas! And beets! And turnips, oh my! You know you’re a vegetable addict when…

Sweet Potato Hummus

• 1 lb sweet potatoes (about 2 medium), peeled and cubed
• 1 19-oz can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 2 T olive oil
• 1 garlic clove, chopped
• 2 tsp ground cumin
• kosher salt and black pepper

Set a steamer basket in a large pot. Fill with enough water to come just below basket and bring to a boil. Add potatoes, reduce to a simmer, cover and cook until tender, 10 to 12 minutes. Transfer to a food processor and puree.

To the sweet potatoes add the chickpeas, lemon juice, tahini, oil, garlic, and cumin. Puree, about 1 minute; thin with water if necessary (I added about 1/2 cup). Season with kosher salt (I added 3/4 tsp) and pepper (I added 1/4 tsp) and let cool. Refrigerate in an airtight container for up to 1 week. Serve with pita and crudites.