Tag Archives: recipe

Recipe: Lamb with Eggplant, Tomatoes, and Pine Nuts

20 Apr

This is a Lebanese dish for saucy eggplant (and lamb) lovers. Lamb and eggplant are natural partners and frequent appear together in Middle Eastern, Turkish, Greek and Balkan dishes. There are many recipes for this as a stuffed eggplant dish but I like this deconstructed version, which layers the filling on top. As it all cooks together, the lamb and tomatoes season and soften the eggplant below, resulting in comforting, cinnamon-scented mouthfuls that are enhanced by the taste and texture of buttery pine nuts.

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Lamb and Eggplant

Ingredients:

olive oil
3 small-medium eggplants, thinly sliced
garlic powder
salt and pepper

1 onion, diced
4 cloves garlic, minced
1 tsp. cinnamon
1/2 tsp. allspice
salt and pepper
1 lb. (450 gr.) ground lamb
1 can (14 oz./411 gr.) petite diced tomatoes
1 can (14 oz./411 gr.) tomato sauce

1/3-1/2 c. pine nuts
chopped parsley (optional; I forgot it this time around!)

Preparation

1. Cook the eggplant slices in olive oil (in a singe layer, working in batches) in a large frying pan over medium-high heat until they are golden, tending to them carefully so they don’t burn. You will likely need to add more oil to the pan with every new layer. Place the eggplant slices in the bottom of a 9×13-inch (23×33 cm) baking dish and sprinkle them with a little garlic powder, salt, and pepper as you layer them, while they are still warm. (I have a garlic salt grinder and sometimes grind that over the layers, along with some black pepper, so that’s another option.)

2. In another pan, cook the onion in about 2 tbsp. olive oil until soft. (Note: If you’d like to up the heat factor of this dish, you could also add a pinch of red-pepper/chili flakes along with the onions.) Add the minced garlic and cook a couple minutes more, then add the cinnamon and allspice and cook for another couple minutes. Remove the onions from the pan and set aside. Add the ground lamb to the pan and cook until no longer pink; drain,* then add the cooked onions, the diced tomatoes and the tomato sauce. Simmer until the liquid is slightly reduced, about 20 minutes. Check the seasonings after about 10 minutes, and add more cinnamon, allspice, salt, or pepper as needed.

3. Melt a bit of butter or olive oil in a small frying pan over medium heat and sauté the pine nuts until they start to turn golden.

4. Spoon the lamb mixture over the eggplant slices in the baking dish and sprinkle the pine nuts on top. The photo below shows this step halfway through.

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4. Bake at 350 degrees F (180 C) until bubbling, about 30 minutes.

5. Sprinkle chopped parsley on top and serve with vermicelli rice pilaf. I also like to eat the lamb and eggplant (and the rice) with plain full-fat yogurt on the side, too.

*In the United States, the lamb sometimes requires draining. If your lamb is leaner, you can add the ground lamb directly to the cooked onions in the pan and skip the draining part.

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Recipe: Creamy Double Mushroom Soup with Green Onions

5 Mar

Mother Nature is really letting us have it this winter; we have been hit with yet another snow storm. The government has shut down and so has my office: today is an official snow day. Being home on a day such as this, my thoughts turned to warm and comforting things such as soup. Specifically, to an earthy soup featuring two types of mushrooms and lots of green onions–hence the name. I might have called it quadruple mushroom soup because it features mushrooms four ways: dried (and soaked) mushrooms, sautéed sliced mushrooms, fresh chopped mushrooms–and sliced raw mushrooms as a garnish. This is definitely a soup for mushroom lovers, of which I am one. But it is also a good soup for anyone needing some flexibility (that would be me, too). Not enough dried mushrooms on hand? Add more of the fresh ones. Don’t like (or have) button mushrooms? Substitute portabella or another type. Use one, two, or all three of the broths suggested below. Make it vegan, or not (see below). This is a forgiving soup perfectly suited to an unforgiving day.

Mushroom Soup

Creamy Double Mushroom Soup with Green Onions
Serves 4-6

2 oz. dried mushrooms (porcini, shitake, etc.)
2-3 tbsp. olive oil
20 oz. white button mushrooms–slice half the mushrooms, finely chop the other half (save two mushrooms to slice later for garnish)
2 bunches green onions/scallions, trimmed at both ends, rinsed clean, and thinly sliced (save one green onion to slice later for garnish)
3 cloves garlic, minced
freshly ground pepper, to taste
dash of dry sherry or splash of white wine (optional)
5 c. beef broth (or veggie broth or miso broth, or combination of broths)
1 tbsp. soy sauce (optional)
pinch of sugar (about 1/2 tsp.), to taste
1 c. heavy cream (or unsweetened coconut milk or soy creamer)

Preparation
1. Place the dried mushrooms in a bowl and pour enough boiling water over them to cover; soak for 30 minutes.
2. Meanwhile, heat half the olive oil in a soup pot over medium-high heat, add the sliced white mushrooms, and sauté until they start to turn golden; remove the mushrooms from the pot and reserve.
3. Add  the remaining olive oil to the soup pot and sauté the green onions until soft. Add the minced garlic and pepper; cook for another two minutes. Add the sherry/wine (if using) and reserved sautéed mushrooms. Turn heat to low.
4. Strain the soaked mushrooms through a fine sieve, saving the dark mushroom liquid. Rinse the mushrooms twice in a small amount of water, adding the first rinse to the dark mushroom liquid and discarding the second rinse. 5. Add the rinsed mushrooms to the soup pot. Strain the saved mushroom liquid and add it to the soup pot, along with the broth, soy sauce (if using), and sugar. Turn the heat back to medium high.
6. Using an immersion blender, blend the contents of the soup pot (or blend in batches in a blender and return to pot).
7. Add the chopped mushrooms to the soup and simmer for 20 minutes. Turn off the heat and add the heavy cream (or coconut milk/soy creamer). Check seasonings, adding more pepper, soy sauce, or sugar as desired.
8. Serve soup in individual bowls and top with a few thin mushroom slices and a sprinkle of sliced green onions.

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Recipe: Mousse de Mango

10 Sep

I love mangoes in any way, shape, or form–and so do my children, who used to line up for a chance to get the pit after I was done slicing the rest of the fruit. For years, I vowed to make mango mousse–but I always let myself be lured by the siren call of the chocolate version instead. Until recently, when I was making a Latin American dinner and wanted a Latin American dessert to go with it. And now I’ve been asking myself, why didn’t I try this sooner? This recipe, very slightly adapted from The South American Table by Maria Baez Kijac, calls for fresh mangoes, and like many other mousses, includes raw egg whites (so use the freshest eggs possible). It serves 8 regular dessert lovers, or 6 serious mango lovers. Note: the original recipe suggests serving the mousse with a raspberry coulis, but I am a purist who prefers an unadulterated mango flavor.

Mango Mousse

Mousse de Mango

1/4 c. fresh orange juice
1 envelope unflavored gelatin
2 large, ripe but firm mangoes, peeled, seeded, and chopped (2 c.)
3/4 c. sugar
2 tbsp. orange liqueur or rum
1 c. whipping cream
2 large egg whites
1/4 tsp. cream of tartar

Preparation
1. Place the orange juice in a small heat-proof bowl, sprinkle the gelatin over top, and let soften for 5 minutes. Set the bowl in a small saucepan with 1 inch of simmering water and heat until the gelatin is completely dissolved. Remove the bowl containing the gelatin mixture from the saucepan.
2. Place the mangoes in a blender or food processor and process until smooth. Add the sugar, liqueur/rum, and dissolved gelatin, and process again until smooth. Place the mango puree into a large bowl.
3. Whip the cream in a medium-size mixing bowl until soft peaks form. Beat the egg whites with the cream of tartar in another medium-sized bowl until soft peaks form.
4. Very gently fold half the whipped cream into the mango puree, followed by half the egg whites. Repeat, and mix gently until all the cream and egg whites have been incorporated.
5. Distribute the mousse among 6-8 dessert cups, cover, and refrigerate until thickened–about 30 minutes.
6. Enjoy!

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Recipe: White Chocolate Dulce de Leche Cake

8 Feb

In our house, we love dulce de leche (we are not at all averse to eating it by the spoonful), and we really love the pastry cake known as Torta Chilena (delicate, crispy layers of pastry laced with the rich, caramelly spread–see the recipe here). But Torta Chilena is quite labor intensive (a labor of love, but laborious nonetheless). I wanted to make a slightly less time-consuming cake featuring dulce de leche–one that was special in its own right. The result: this White Chocolate Dulce de Leche Cake. It’s a more traditional cake-like cake (if that makes sense), but has lots in it to love. It does require more time than a box mix (though using ready-made dulce de leche will reduce the prep time), but it is so worth it.


White Chocolate Dulce de Leche Cake

–Cake
2 ½ c. flour
2 tsp. baking powder
½ tsp. salt
1 c. white chocolate chips, melted and cooled
1 c. butter
2/3 c. sugar
2 eggs
2 egg whites
1 c. buttermilk (or 1 tbsp. vinegar, plus enough milk to make 1 c.)

–Frosting
8 oz. cream cheese, softened
¼ c. butter, softened
1 c. confectioner’s sugar
1 c. white chocolate chips, melted and cooled

—Filling 
1 recipe home-made dulce de leche (see directions below) — or use 1 (13.4-oz. can) prepared dulce de leche

Preparation
1. FILLING: To make dulce del leche, heat oven to 425º. Spray a glass casserole dish with cooking spray, pour both cans of condensed milk into it, cover the dish, and then set it in a bain marie (baño maria), which is a roasting pan filled with enough water to rise slightly above the level of the condensed milk in the casserole dish. Bake for about 2 hours, stirring periodically, until golden brown. Set aside and let cool. (This is the dulce de leche – there will be extra left over). If using prepared (canned) dulce de leche, proceed to making the cake. Note: you may need to vigorously stir (or even slightly heat) canned dulce de leche to make it spreadable.
2. CAKE: Reduce oven temperature to 350º.  In a glass bowl, heat the 1 c. white chocolate chips in a microwave in 30-second bursts, stirring after each, until chocolate is mostly melted. [Note: be careful with the melting process; overcooked white chocolate turns into a hard lump.] Stir the chocolate until it is completely smooth and let cool. Spray 4 cake pans with cooking spray, line with parchment paper, and spray the parchment paper. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, beat butter and sugar until smooth. Gradually beat in the eggs and egg whites, then add the melted white chocolate and incorporate. Add half the flour mixture, mix in, add half of the buttermilk, mix in and repeat. Spread the cake batter evenly into the 4 pans. Bake for about 10-15 minutes, or until knife/toothpick inserted in middle comes out clean. Let cool.
3. FROSTING:  Beat cream cheese, butter, and confectioner’s sugar together in medium bowl until smooth, then stir in 1 c. melted white chocolate chips (see note in #2 about melting white chocolate).
4. ASSEMBLY: Place 1 cake layer on plate/stand. Frost the layer with 1/3 of the dulce de leche, then with 1/6 of the frosting–just enough for a very thin layer; you want to be sure to have enough frosting left for the outside of the cake. Continue stacking layers, and use remaining frosting to frost top and sides of cake. Chill 1 hour before serving.

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Recipe: Black-Eyed Pea Curry

29 Oct

Part of the Indian meal I prepared recently for friends with divergent dietary preferences included this Black-Eyed Pea Curry. It answered a number of needs: it is vegetarian (vegan, actually) and is an excellent source of protein. And it goes nicely with drier, less saucy dishes such as the Spicy Indian Eggplant with Tomatoes. Not that dry dishes can’t be saucy in their own ways–that eggplant was quite a palate teaser. This dish, with mellow coconut milk, is a nice counterpoint.

Black-Eyed Pea Curry
Serves 4-6

2 (15-oz.) cans black-eyed peas, drained
2 tbsp. canola oil
1 large onion, chopped
3 large cloves garlic, minced
1.5 tsp. ground cumin
1.5 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. cayenne or sprinkle of chili flakes
1 large tomato, seeded and diced
1 c. hot water
1/2 tsp. salt, or one small vegetable bouillon cube
1/2 tsp. sugar
1 c. canned coconut milk
1 tbsp. lemon juice (or to taste)
2 tbsp. minced cilantro leaves

Preparation
1. Heat the oil in a large pan over medium heat and sauté the onion until it starts turning golden brown at the edges. Add the next 6 ingredients (through the cayenne/chili flakes) and stir for 2 minutes. Add the tomatoes and cook for a couple more minutes, mashing the tomatoes with the back of a slotted spoon until they disintegrate.
2. Add the black-eyed peas, the water, the salt/bouillon cube, and the sugar. Turn heat to low, cover, and simmer for about 10 minutes. Stir in the coconut milk and simmer uncovered for another 10 minutes, or until liquid has reduced slightly.
3. Add the lemon juice, cook for one more minute, then sprinkle with the cilantro just before serving.

Recipe is adapted from 5 spices, 50 dishes by Ruta Kahate.

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Recipe: Spicy Indian Eggplant with Tomatoes

27 Oct

I have always loved logic problems. You know–the kind where a man in a blue coat on a bus is sitting two seats away from a woman with red hair who is diagonally across from another woman using an iPhone and one seat away from a man with a green scarf reading the paper.  Eventually, given more clues, you’d have to say where everyone was sitting, what color hair they had, what they were wearing, and what they were doing.

Perhaps that is why I also greatly enjoy certain culinary challenges. For example, tonight we had friends over for dinner and had a lovely time with them. But having lived in Berkeley, we learned early on to ask if our guests had any dietary preferences or restrictions. This time around, several of our guests could not eat dairy, gluten, or meat (two friends are each avoiding one of those items, the other cannot have two of them–but no one friend is avoiding all three). The remaining five people at the table tonight eat anything and everything. No one was vegan.

So, what to serve? In cases such as this, I find that Indian food is perfect. There are myriad vegetarian and non-dairy options, and rice does not contain gluten. So I decided to use this opportunity to experiment by making several dishes I haven’t tried before. This eggplant dish is one of them, and one of the reasons I chose it is that it can be served at room temperature. Anything that can be made ahead of time, I like. This recipe, which family members deemed a keeper, is adapted from Madhur Jaffrey’s Indian Cooking.

Spicy Indian Eggplant with Tomatoes
Serves 6
[Updated 9 March 2021]

1 tsp. ground ginger
6 large cloves garlic, minced
1/8 c. (30 ml.) water

1 3/4 lb. (795 gr.) baby eggplant
about 1.5 c. (415 ml.) canola or vegetable oil

1 tsp. whole fennel seeds
1/2 tsp. whole cumin seeds
1 (15-oz./425 gr.) can petite diced tomatoes, drained, liquid reserved
1 tbsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. cayenne (or chili flakes)
1 tsp. salt
1/2 tsp. sugar
1 tbsp. fresh lemon juice

Preparation

  1. Combine the ginger, garlic and water in a small bowl; set aside.
  2. Cut the eggplant lengthwise into halves, then cut each half lengthwise into four strips; cut the strips in half crosswise.
  3. Heat 1/2 c. (140 ml.) of the oil in a deep frying pan over medium-high heat; when hot, add one layer of eggplant and cook until the eggplant is golden-brown, turning pieces over as they cook. Remove eggplant and drain on a layer of paper towels.
  4. Repeat until all eggplant slices have been cooked, adding additional oil to the pan each time as needed.
  5. Once all the eggplant has been cooked, keep about 3 tbsp. of the oil in the pan, and discard the rest.
  6. Add the fennel and cumin seeds to the hot oil in the pan. Stir for a few seconds, then add the tomato, the ginger-garlic mixture, and the coriander, turmeric, cayenne, salt, and sugar.
  7. Stir and cook for 5-6 minutes, breaking up the tomato pieces with the back of a slotted spoon. Continue to cook until the mixture gets thick and paste-like.
  8. Return the eggplant to the pan and gently mix in; add the lemon juice. Cook on medium-low for about 10 minutes, adding some of the reserved tomato liquid if the eggplant looks too dry.
  9. Check the seasonings and adjust as needed (you may like to add more salt, or a pinch more sugar, or a bit more lemon juice).
  10. Serve warm or at room temperature.

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Recipe: Cornbread

25 Mar

In our early marriage days, my husband and I used to make cornbread, corn muffins, and cornmeal pancakes from a well-known small-box mix.  But then we moved overseas, where there were no boxed mixes, and a whole new world opened up–we had to bake everything from scratch. Today, we still bake from scratch — no longer out of necessity, but because it tastes so good and requires very little extra effort. And of course, any excuse to bake is a good excuse. Here is a very basic but very good cornbread recipe, not out of the box.

Cornbread
9 servings

1 c. flour
1. c cornmeal
3 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 c. milk
1/4 c. canola oil
1 egg, lightly beaten

Preparation

1. Heat oven to 425 degrees. Spray a 8- or 9-inch square pan with cooking spray.
2. In medium bowl, combine first 5 ingredients. Stir in remaining ingredients, beating by hand just until smooth.
3. Pour batter into prepared pan and bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

Slightly adapted from Pillsbury Kitchens’ Cookbook.

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Recipe: Baked Sweet Potato Fries

13 Mar

In the United States, grocery stores offer both sweet potatoes and yams, which are not botanically related. Except that here, they are one and the same.  The “yams” sold in the United States are orange-fleshed sweet potatoes. Real yams are starchy and drier than sweet potatoes and have a rough and shaggy exterior. The problem is that white-fleshed sweet potatoes arrived on American shores first, so when the orange-fleshed versions put in an appearance, they were labeled as “yams” to avoid confusion. In the end, Americans have become more confused than ever.

On the plus side, the orange-fleshed sweet potato (AKA “yam” in the United States) is an excellent source of beta-carotene, which is responsible for the orange color. Beta carotene protects cells from pesky free radicals and is also converted into Vitamin A.

But all that aside, sweet potatoes are delicious — especially in the form of sweet potato fries, which make a regular appearance (and disappearance) at our house. These fries are crispy on the outside and soft, sweet, and rich on the inside. And since the olive oil they are tossed in enhances the absorption of the beta carotene, eating these super fries is a win-win situation all around.

Baked Sweet Potato Fries
Serves 4-6

4 sweet potatoes, peeled and sliced into thin strips
6 tbsp. olive oil
2 tbsp. cornstarch/arrowroot powder/wheat flour/rice flour
2 tsp. salt
2 tsp. dried oregano

Preparation

1. Heat oven to 450 degrees. Spray two large baking sheets with cooking spray.
2. Place sweet potato strips in large bowl; toss with olive oil.
3. Add remaining ingredients; toss well to combine.
4. Place the sweet potato strips on the baking sheets, in one layer.
5. Bake for 40-45 minutes, or until golden.
6. Enjoy!

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Recipe: Raspberry Oatmeal Bars

25 Feb

Quick, easy, and full of oaty goodness, these bars work multiple jobs: they can be a snack, dessert, or even part of breakfast. They are also a good way to use up jam or preserves if, like us, you have a variety of half-full jam jars in the fridge (a state of affairs that arises when family members each have a favorite). Whenever I want to clear out the fridge, I make these bars. But truthfully, fridge clearing isn’t the main reason to make these; we quite frequently open new jars of jam just for this recipe, starting the cycle all over again. The bars are worth it.

This weekend, I actually did use up all that remained of a jar of regular raspberry preserves, but there wasn’t quite enough for the recipe. Solution? I topped up the measuring cup with a bit of black raspberry jam. That’s the other good thing about these oatmeal bars –they are very versatile: a blackberry, blueberry, cherry, or strawberry/rhubarb filling would work quite nicely, too.

Raspberry Oatmeal Bars
9 or 16 servings

3 c. quick-cooking oats
2/3 c. whole wheat flour
1/2 tsp. salt
2/3 c. canola oil
1/2 c. maple syrup
2 tsp. vanilla
2/3 c. raspberry (or other fruit) preserves/jam, stirred until smooth

Preparation

1. Preheat oven to 350 degrees. Spray a 9×9-inch baking pan with cooking spray (or lightly oil the pan).
2. Combine dry ingredients in a large bowl.
3. Combine wet ingredients, and add to dry ingredients, mixing well.
4. Put half of oat mixture into baking pan, and press firmly and evenly into place with the back of a spoon.
5. Spread the preserves/jam evenly over the oat layer. Loosely cover the filling with the remaining oat mixture.
6. Bake for 35-40 minutes; let cool 15 minutes before serving.
7. Cut into 9 squares for hearty servings, or 16 squares for smaller bites.

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Recipe: Tortilla Soup

5 Feb

Twenty-four years ago today, my husband and I had our first date at an El Torito Mexican restaurant in Georgetown, Washington DC, whereupon I not only polished off a full platter of food, but found extra room for dessert, too. Ah, the joys of youth (and first dates). My future husband was amazed, but that was because he did not yet appreciate the magnitude of my sweet tooth — in my view, there’s always room for at least a little dessert.

The restaurant is now gone and my ability to eat that much dinner has gone with it. So on the anniversary of that first date, I present a light meal that was an El Torito favorite: Tortilla Soup. If you have this for dinner, you will certainly have room to satisfy any sweet cravings afterward.

This recipe calls for chicken, but a vegetarian version could easily be made without the chicken and using vegetable broth/bouillon instead of chicken broth/bouillon. A vegan version would also omit the cheese.

Tortilla Soup

[Updated instructions 2/7/2015]

3 chicken breast halves (about 1.5 lb.)
7 c. chicken broth
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1/2 green bell pepper, seeded and diced
1 potato, diced
1/4 c. tomato paste
2 bay leaves
2 cloves garlic, sliced
1 tsp. oregano
1 tsp. cumin
salt and pepper to taste
1 zucchini, diced
1 tomato, diced
1/4 jalapeno pepper, seeded and thinly sliced
chicken (or vegetable) bouillon powder or cubes to taste
juice of 1/2 lime

Accompaniments:
corn tortilla strips (see cooking instructions below; will need 5 corn tortillas and canola oil)
1 1/2 c. shredded Monterey Jack cheese
2 avocados, sliced
3/4 jalapeno pepper, seeded and thinly sliced
chopped fresh cilantro

Preparation

1. Heat the broth in a large pot over medium heat. Add chicken breasts, reduce heat, and gently poach the chicken. [Note: Whenever possible, I like to poach the chicken ahead of time and let it cool in the broth: bring the chicken and broth to a simmer, turn down the heat so that the liquid ripples but doesn’t actually boil, cover the pot, poach the chicken for about 15 minutes–skimming the broth as needed–then turn off the heat and let the chicken breasts cool in the broth for about half an hour. If time is short, poach the chicken for 20-25 minutes, skimming as needed, remove from the pot, and transfer to a plate to cool.]
2. Add onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic, oregano, cumin, and a dash of salt and pepper to the broth in the soup pot. Bring to a boil,  reduce heat and simmer, covered, 25 minutes.
3. While soup is simmering, cut the 5 corn tortillas into quarters and then cut each quarter into thin strips; leave the strips on the cutting board until ready to cook. Shred the cool chicken with a fork or clean fingers, and set aside.
4. Heat canola oil over high heat in heavy skillet (should be at least 1- to 1.5-inch depth of oil). When oil is very hot, add a layer of corn tortilla strips. Fry until golden, flipping as needed to ensure even coloring. Drain tortilla strips on a layer of paper towels. Repeat until all strips have been cooked; reserve.
5. Add zucchini, tomatoes, jalapeno, and shredded chicken to the soup pot, then simmer 10 more minutes. Check seasonings; if broth needs a bit more flavor, add chicken (or vegetable) bouillon powder or cubes and more pepper as needed. Add lime juice just before serving.
6. Serve soup in individual bowls, with avocado slices, jalapenos, tortilla strips, cheese, and cilantro as accompaniments.

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