Tag Archives: parsley

Recipe: Turkish Feta Dip with Paprika

27 Apr

Fantastic on its own, this dip is even better as the basis for many delectable creations, from mini appetizer stacks to a range of sandwiches (try it on some crusty bread or a cracker, topped with Eggplant with Garlic Vinaigrette and some Roasted and Marinated Bell Peppers). The cheese, yogurt, and walnuts provide a protein boost, but that’s not why you’ll want to eat this. You’ll want it for the nice tang and the endless possibilities. You can adapt it any way you like: more or less garlic or chili flakes, mint instead of parsley, walnuts or no walnuts, etc. Now that I think of it, this dip would probably be nice with some chopped Kalamata olives mixed in, too.

Turkish Feta Dip with Paprika

8 oz. feta cheese, crumbled
1 tsp. paprika
1 clove garlic, minced
1/4 c. chopped walnuts
1 tbsp. olive oil
4 tbsp. plain yogurt
1 tsp. fresh lemon juice
sprinkle red chilli flakes (crushed red pepper)
1 tbsp. chopped fresh parsley (or 1 tsp. dried mint)

Preparation

1. Place the feta in a medium bowl and mask with a fork. Sprinkle with paprika and mix in garlic.
2. Toast the walnuts in a 350-degree oven for about 5 minutes. Remove and crush finely with a mortar and pestle (or in a bag using a rolling pin), then add to feta mixture in bowl.
3. Add remaining ingredients and mix well to combine. If dip appears too thick, add a bit more yogurt.
4. Optional: drizzle with olive oil before serving.
5. Serve with crusty bread, pita bread, pita chips, toasted pita with zaatar, or any other cracker.

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Recipe: Savory Baked Salmon

26 Jan

Nine times out of ten when deciding how to prepare fish, I opt for lightly marinated or seasoned fish that is then broiled or grilled — a fresh and simple preparation.  It is a choice that makes me feel virtuous and happy (because, of course, a wise dinner decision opens up all sorts of possibilities for dessert).  But sometimes I find myself yearning for a slightly heartier fish dish that warms the soul in a different way. I don’t pretend this Savory Salmon is light, but it is good–the topping would work on almost any fish. And children like it. I serve it with oven-roasted asparagus and a cucumber-tomato salad.

Savory Baked Salmon
Serves 6

2.5 lb. (1.1 kg.) salmon or other fish fillets
salt and pepper

Topping
1/2 c. mayonnaise
2 tbsp. fresh lemon juice
2 tsp. paprika
sprinkle crushed red pepper (chilli flakes)–roughly 1/4. tsp. , or tiny pinch cayenne pepper
1 tbsp. finely chopped fresh parsley (or 1.5 tsp. parsley flakes)
3 tbsp. grated Parmesan cheese or Pecorino Romano cheese

Preparation

1. For Topping: Combine mayonnaise and lemon juice and stir until smooth; add remaining ingredients and mix well to combine.
2. For Salmon: Sprinkle each fillet with salt and pepper, then generously coat each fillet with topping. Bake at 400 degrees for about 20-30 minutes, or until salmon is cooked through and flakes easily. If topping is not golden, broil briefly, keeping a careful eye on the fish.

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Recipe: Meatballs for Spaghetti

21 Nov

On Thanksgiving and by long tradition, 15+ family and friends join us to eat an almost equivalent number of dishes. This means that on Thanksgiving Eve, things can get a bit nutty. I usually have various items scattered about in various stages of preparation,  and it’s hard to think of what to make for dinner–or muster up much enthusiasm for cooking it on top of everything else. Enter one great husband, who this year chose and prepared a classic Italian dish far removed from the traditional Thanksgiving offerings: Spaghetti and Meatballs.

Except Spaghetti and Meatballs isn’t a classic Italian dish, since most Italians would never eat meatballs with pasta. In fact, we have Italian friends who would rather stab themselves with a fork than contemplate such a gastronomic travesty.  But those friends weren’t at our house this evening, so we were free to enjoy what is for many Americans a match made in heaven–one made even more heavenly by the fact that I had no hand in preparing it on this night of all nights. These fresh-tasting meatballs are adapted from the timeless New York Times Cookbook, by Craig Claiborne.

Meatballs for Spaghetti
Serves 8

Meatballs
1.5 lb. ground turkey
1 c. dry breadcrumbs (seasoned breadcrumbs are nice)
2 eggs, beaten
2 tbsp. half-and-half, or cream
4 tbsp. grated Parmesan or Romano cheese
4 tsp. minced garlic
1/2 c. finely chopped fresh parsley
1/2 c. finely chopped fresh basil
1 tsp. freshly grated lemon rind
salt and pepper to taste

olive oil
spaghetti sauce
1 lb. spaghetti

Preparation
1. Mix all the meatball ingredients and blend well. Shape into about 24 meatballs.
2. Heat oil in a large skillet and brown meatballs, making sure not to crowd them (if necessary, cook in batches). Add sauce to skillet, and cook meatballs in sauce for about 15 minutes. (Or put sauce in a large saucepan, and add the meatballs to the sauce.)
3. Prepare spaghetti al dente, according to directions on package.
4. Serve meatballs with spaghetti and more Parmesan or Romano cheese.

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