All posts filed under: cool places

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. …

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 …