All posts filed under: cooking

Ottolenghi’s Meatballs with Fava Beans & Lemon

This recipe is from the “Jerusalem” cookbook – a fantastic volume I reach for again and again. There are many great recipes, but also many entrancing photographs that highlight the diversity of cultures and flavors in this great city. 4 1/2 tbsp olive oil 2 1/3 cups fava beans, fresh or frozen 4 whole thyme sprigs 6 garlic cloves, sliced 8 spring onions, cut at an angle into 3/4 inch segments 2½ tbsp lemon juice 2 cups chicken stock salt and black pepper 1 1/2 tsp chopped flat-leaf parsley, mint, dill and cilantro, to finish for the meatballs 10 oz ground beef 5 oz ground lamb 1 medium onion, finely chopped 1 cup breadcrumbs 2 tbsp each chopped flat-leaf parsley, mint, dill and cilantro, plus ½ tbsp extra of each to finish 2 large garlic cloves, crushed 4 tsp baharat spice mix 4 tsp ground cumin 2 tsp capers, chopped 1 egg, beaten Put all the ingredients for the meatballs in a large bowl. Add 3/4 of a teaspoon of salt and plenty of black pepper and mix well with your hands. …

Rotkohl (German Red Cabbage)

1 red cabbage, shredded 2  tsbp unsalted butter 1 medium onion, finely diced 1/2 – 1 tsp kosher salt freshly ground pepper to taste 2 tbsp organic lingonberry jam 1 bay leave 1 1/2 cups vegetable bouillon 1 medium apple, shredded (use Gala or another sweet variety) 2 tbsp cider vinegar 1/2 tsp dried thyme 1 tbsp cornstarch In a large saucepan melt the butter and sauté onion until tender. Add the shredded cabbage and cook for 5 minutes. Season with salt, pepper and bay leave. Stir in the lingonberry jam and add the vegetable bouillon. Cover and cook for 10 minutes. Add the apple and vinegar, stir and re-cover. cook for another 10 minutes. Mix the cornstarch with 2 tbsp of cold water and add to the cabbage. Bring to a boil and cook for another 2 minutes. I like to serve this with pretzel nuggets and mashed potatoes. Use this recipe and replace the breadcrumbs with crushed pretzels.  

Warm Clam & Calamari Salad with Green Beans

Last Saturday my friend Karen and I took a seafood cooking class at Al Forno – one of my favorite restaurants in Providence, RI. Chef David Reynoso and Sous chef Phil Niosi opened up the fabulous Al Forno kitchens and we learned how to prepare several delicious seafood dishes. This salad is easy to prepare and can be served warm or at room temperature. 24 Littleneck clams, washed and scrubbed 1 lb cleaned calamari, cut into rings 1/2 cup dry white wine 1 garlic clove 1 lb green beans, cleaned, washed and blanched 4 scallions, thinly sliced, placed in ice water 1/2 loosely packed parsley, finely chopped 6 tbsp extra virgin olive oil juice of one lemon kosher salt and freshly ground pepper to taste Place clams, wine, garlic and 1/2 cup of water in a large covered pan. Steam the clams over medium heat. Check the clams after about 5 minutes and place the open clams into 4 warm bowls. Continue steaming, checking every few minutes, until all the clams have opened and been distributed evenly …

Easiest, Creamy Rice Pudding

This pudding uses Arborio rice to make it extra creamy. It is also great topped with rum soaked raisins, served as a dessert after a dinner party. 1 cup Arborio rice 1/2 cup sugar 4 3/4 cups 2% milk, divided 1 1/2 tsp pure vanilla extract ground cinnamon for serving In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk. Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, sprinkle with cinnamon or top with rum raisins. for rum raisin topping: in a small bowl combine 3/4 cup raisins with 3 tbsp dark rum. Set aside and allow to macerate for at least 1/2 hour. serves 8 adapted from Martha Stewart Everyday Food, June 2012

Homemade Chicken Nuggets

Kids love these easy to make bites. I always make a double batch and freeze them for school lunch or a quick, nutritious snack. 1 lb boneless, skinless chicken (use good-quality free-range chicken) 1/2 cup all purpose flour (1/4 tsp chili powder, 1/4 tsp kosher salt, freshly ground pepper mixed in) 2 eggs lightly beaten 1 cup fresh breadcrumbs 3/4 cup Pecorino Romano cheese zest of 1 lemon 2 tbsp dried or fresh parsley, finely chopped 3 tbsp vegetable oil Preheat oven to 400 degrees and place a baking sheet in the oven to preheat also. Cut the chicken into nugget sized pieces (approx. 2 by 2 inches). Place the flour mixture in a bowl or in a plastic bag. Place the beaten eggs in another bowl. Mix the bread crumbs, grated cheese, lemon zest and parsley together. Season with salt and pepper. Rub mixture together with your hands to combine well. Place in a bowl or bag as well. Toss the chicken nuggets in the seasoned flour, making sure they do not stick together, then remove. (You …

Kitchen Sink Omelette with Lemony Green Beans

KITCHEN SINK OMELETTE 2 tbsp olive oil 1 medium onion Left overs 10 eggs 1/2-1 tsp kosher salt (depends how salty leftovers are) freshly ground pepper to taste 1/4 cup fresh flat-leaf parsley, finely chopped 1 cup of sharp cheddar (cut into 1/2 inch cubes) Preheat oven to 350 degrees. Open fridge and take out anything that looks like a left over – cooked pasta, roast potatoes, meatballs, cheese, tomatoes, broccoli, peppers, whatever. Heat olive oil in a frying pan over medium heat and sauté onion until soft. Place left overs in pan; cook until warm. Beat eggs and season with salt and pepper, stir in the parsley. Pour over mixture in pan and place cheddar cubes on top. Place pan in oven and bake for 15 minutes or until center is set. Cut into 8 wedges. LEMONY GREEN BEANS 2 lbs green beans, trimmed 2 tsp freshly grated lemon rind 1 tbsp fresh lemon juice 1 tbsp olive oil 1/2 tsp kosher salt freshly ground pepper to taste Cook beans in boiling water 15 minutes or until desired doneness; …