Lebanese Baked Eggplant

Lebanese Baked Eggplant

a recipe from www.maureenabood.com

Ingredients:
2 medium-sized globe eggplant
2 tablespoons extra virgin olive oil
2 tablespoons butter
1⁄2 cup pine nuts
1 pound ground beef or lamb
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
1⁄4 teaspoon pepper
1 28 oz. can tomato sauce
1 cup shredded fresh mozzarella cheese (optional)
Directions:
Cut eggplant in half crosswise, then cut lengthwise in 1⁄2 inch slices. Brush both sides of eggplant slices lightly with olive oil. Arrange on a baking sheet and broil eggplant in batches until deep mahogany brown, turning once to brown both sides.

Preheat oven to 375 degrees.

In a small frying pan, melt 1 tablespoon of butter. Add the pine nuts and cook until golden brown, stirring constantly. Remove from heat and set aside.

In a medium sauté pan, melt butter over medium low heat. Add chopped onion and cook over medium heat until translucent, stirring occasionally. Add the garlic and cook until fragrant, about a minute. Add the ground beef, breaking up the meat with a spoon. Season with salt, cinnamon, and pepper. Cook until meat is medium-well done, continuing to break up the meat into small pieces with a spoon.

Butter or spray a 9x13x2-inch baking or similar sized gratin dish with oil. Spread about 1⁄2 cup of tomato sauce in bottom of dish. Place eggplant slices over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon 1⁄2 of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat. Sprinkle with half of the pine nuts. Repeat, layering eggplant, meat, pine nuts, and tomato sauce. Finish with a layer of eggplant and cover with more tomato sauce. 

Note that this can be done in two layers of eggplant if you prefer (or if you don't have enough eggplant for three layers of it) by making a layer of eggplant and nuts, then meat, then eggplant and nuts on top.
Pour enough water along the sides of the dish to fill the gratin almost to the top (about 1/2-inch from the top). This is an important step or your sauce will be too thick.

Cover tightly with foil and bake for 1 1⁄2 hours. Remove foil and sprinkle with mozzarella cheese, if using. Bake for about 1⁄2 hour longer, uncovered, until cheese is bubbling and golden.

Remove from oven and serve immediately with rice, Lebanese pita bread, and a crisp Romaine salad. 

Sardinian-Style Paella

Sardinian-Style Paella

Ingredients
Large pinch of saffron threads
6 1/2 cups warm water
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 large garlic cloves, thinly sliced
1 pound fregola (2 1/4 cups)
1/2 pound chorizo, thinly sliced
1 cup canned diced tomatoes, drained
1 cup dry white wine
Salt and freshly ground pepper
2 pounds large shrimp, shelled and deveined
2 pounds red snapper, cod or monkfish, cut into 2-inch pieces
1 pound mussels, scrubbed and debearded
1 pound cockles, scrubbed
2 tablespoons chopped flat-leaf parsley


How to Make It
Step 1
In a small bowl, crumble the saffron in 1/2 cup of the warm water and let stand for 10 minutes. Meanwhile, heat the olive oil in a very large, deep sauté pan. Add the onion and garlic and cook over high heat, stirring, until lightly browned, 2 minutes. Add the fregola and chorizo and cook, stirring, until the chorizo releases some of its fat and starts to brown, about 2 minutes. Add the tomatoes, white wine, saffron and its soaking liquid and the remaining 6 cups of warm water to the sauté pan and bring to a boil. Stir in 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, cover and cook over low heat until the fregola is very chewy and soupy, about 10 minutes.

Step 2
Season the shrimp and red snapper with salt and pepper and add them to the pan along with the mussels and cockles, nestling them into the fregola. Bring to a boil. Cover the pan and cook over low heat until the fregola is al dente, the fish is just cooked through and the mussels and cockles have opened, about 12 minutes longer.

Serves 6 to 8

Farro Salad With Fried Cauliflower with Prosciutto

Farro Salad With Cauliflower and Prosciutto

Ingredients:

! pound of Farro, washed and rinsed

2 carrots peeled and halved lengthwise

1 small onion, halved
1 celery rib, halved crosswise
2 garlic cloves, crushed
1 bay leaf
Canola oil, for frying
2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/2 cup extra-virgin olive oil
5 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped marjoram
Kosher salt and freshly ground pepper

Directions:
In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.

Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350°. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.

In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.

Serve With Green salad.

Suggested Pairing
Pair with a cherry-inflected Salice Salentino.

Tomato Kibbeh

TOMATO KIBBEH

Prep Time: 15 Minutes
Total Time: 2 HOURS
Recipe By: Maureen Abood

Tomato kibbeh is a super flavorful blend of bulgur wheat, sweet onion, herbs, and of course, ripe tomatoes. Drizzle with excellent extra virgin olive oil after giving the kibbeh time to rest. Serve with all of the trimmings: labneh, lift, thin pita bread, olives, and a crisp romaine salad.

Ingredients:
1 1/2 cups fine bulgur wheat
15 mint leaves, plus a few mint tops for serving
5 sprigs parsley, flatleaf or curly, picked from the stems
1 medium sweet onion, coarsely chopped
2 large ripe red tomatoes (about 1 pound)
1/2 red bell pepper, seeded, cored, and coarsely chopped
1 teaspoon kibbeh spice, or kibbeh spice, or 1 1/2 teaspoons kosher salt, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper
1/2 cup plus more for serving extra virgin olive oil
2 teaspoons crushed dried mint (and rose petals; optional)
Juice of 1 lemon.

Directions:
Place the bulgur in a medium mixing bowl.
In the food processor, pulse the mint, parsley and onion until they are finely chopped but not pureed. Stop occasionally to scrape down the bowl. Scrape this mixture into the bowl with the bulgur.

Prepare the tomatoes by coring and seeding them. Discard or do as I do, and eat the delicious seeds and juice!

In the food processor (no need to rinse the bowl), pulse the tomatoes and red bell pepper until they are finely chopped but not pureed. Scrape this mixture into the bowl with the bulgur, onion and herbs.

Use a large mixing spoon to combine all of the ingredients well with the spices and olive oil, and lemon juice. Let the kibbeh rest at room temperature for at least an hour to soften the bulgur and allow the flavors to meld. Taste and adjust the seasonings to taste. Chill until ready to serve, and serve cold.

To plate the kibbeh, spoon onto a large platter forming an oval or circle about an inch thick. Use the tip of a spoon to decorate the top with ridges. Drizzle with a generous amount of olive oil, garnish with mint sprigs, and serve immediately.

Cheese Blintzes

Golden brown and delicate, the blintzes from JBF America's Classics Award–winning restaurant Barney Greengrass are filled with lightly sweetened farmer cheese, a pot cheese with a soft but crumbly consistency that’s often used in eastern European cooking. If you can’t find farmer cheese in a store, you can make your own by pressing cottage cheese in cheesecloth overnight to remove the moisture. Ricotta or fromage blanc can also be substituted. Both the crêpes and the filled blintzes can be made ahead of time; just cover and chill overnight or freeze for up to one month. If frying the blintzes from frozen, do not thaw before cooking.

Ingredients

Crêpes:
4 large eggs
1 cup all-purpose flour
½ cup milk
½ teaspoon kosher salt
¼ cup (½ stick) unsalted butter, melted, for frying

Filling:
1 pound farmer cheese
½ cup sugar
1 extra-large egg
2 teaspoons vanilla extract
Sour cream, for serving (optional)
Fruit preserves, for serving (optional)

Directions:

To make the crêpes: Combine the eggs, flour, ½ cup water, the milk, and the salt in a medium bowl and whisk until foamy. Cover and transfer to the refrigerator and let rest for 6 hours or overnight. Remove from the fridge 30 minutes before using to bring to room temperature.

Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat and lightly brush with some of the melted butter. (Reserve the remaining melted butter for frying the blintzes.) Pour ¼ cup of the egg mixture into the pan, swirling it around to coat the bottom evenly and pouring off any excess to leave a thin layer.

Cook for 30 to 45 seconds to let the crêpe batter set and begin to brown. Use a spatula to loosen the crêpe from the pan and flip it (you may need to use your fingers to flip the crêpe; take care when doing so to avoid burning yourself). Allow the crêpe to cook on the other side for 15 seconds more. Remove immediately and transfer to a plate. The crêpes should be lightly browned but still soft and pliable.

Repeat until all the batter is used, stacking the crêpes as you go and covering the stack of crêpes with a towel to prevent them from drying out. There should be about a dozen crêpes. If not using the crêpes right away, keep wrapped in the refrigerator for up to 2 days.

To make the filling: In a large bowl, stir together the cheese, sugar, egg, and vanilla.

To assemble the blintzes: Place a crêpe on a work surface. Place a heaping tablespoon of the cheese filling in the center and fold the bottom edge up to cover the filling. Fold each of the sides in toward the center, enclosing the filling, then roll the crêpe up and over, tucking the edges in, to form a blintz, leaving the seam side down. Repeat with the remaining crêpes and filling.

Heat a large skillet over medium heat. Working in batches, brush the skillet liberally with the remaining melted butter and cook the blintzes until brown on both sides, about 2 minutes per side. Serve with sour cream or fruit preserves.

Yield

Makes 1 dozen blintzes

Tomato Galette

This Rustic Tomato Onion Galette Is Seriously Healthy

This vegetarian galette makes a great brunch recipe, and it is a low-stress—yet seriously impressive—option for a busy host, thanks to its rustic, no-frills form.

Ingredients

• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, unpeeled
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 4 ounces crumbled goat cheese

• 12 small fresh plum tomatoes
• 1/4 teaspoon salt
• 1 teaspoon water plus 1 tablespoon, divided
• 5 cups sliced red onions (about 1 1/2 pounds)
• 2 teaspoons chopped fresh thyme, divded

Directions:

Preheat oven to 375°F.

To prepare tomato layer: Cut tomatoes in half lengthwise. Place cut-side up on a large, rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon salt. Place garlic cloves on a square of foil and sprinkle with 1 teaspoon water. Wrap into a package and place on the baking sheet. Roast until the tomatoes are very soft and beginning to brown on the bottom, 1 1/4 to 1 1/2 hours.

To prepare onion layer: Meanwhile, heat 1 tablespoon olive oil in a large skillet over high heat. Add onions and 1/2 teaspoon salt and cook, stirring, until just starting to lightly brown, 3 to 5 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, until very soft, 30 to 35 minutes. Stir in raisins, vinegar and 1 teaspoon thyme. 4. Unwrap garlic; when cool enough to handle, squeeze out of the skins into a small bowl. Add 1 tablespoon water and mash together into a smooth paste. 5. Increase oven temperature to 400°F. 6. To roll out pastry: Place a large sheet of parchment on a work surface and dust it with flour. Place the pastry disk in the center and lightly dust with flour. Roll out into a 15-inch circle. The pastry may crack a bit as you roll it, so go slowly and just nudge the cracked parts back together, pressing lightly. Dust with more flour as needed and keep the circle as even as you can, but don't worry about rough edges. 7. To assemble & bake: Spread the onion mixture over the pastry, leaving a 2-inch border around the edge. Spread the garlic paste over the onions. Place the tomatoes, cut-side up, on top of the onions in a circular pattern. Scatter cheese over the tomatoes and sprinkle with the remaining 1 teaspoon thyme.

When you fold up the galette, don’t worry too much about technique. Simply fold the edges of the crust inward. It doesn’t need to be perfectly round (in fact, it might have more of an octagon shape). Some bakers will crimp the edges of the galette with a fork, but this is totally optional.

8. Use the parchment paper to lift the edges of the pastry and fold loosely over the filling in 2- or 3-inch sections at a time. The pastry may crack as you lift and fold it, but that's fine. Lift the galette on the parchment and transfer it, parchment and all, onto a baking sheet. Trim off any overhanging parchment. 9. Bake the galette until the filling is bubbling hot in the center and the pastry is golden brown, 30 to 35 minutes. 10. Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a serving platter. Use a spatula to very slightly lift the galette so you can slide the parchment out. Serve the galette hot, warm or at room temperature.

Roast Chicken with Peaches and Lavender

Roast Chicken With Peaches and Lavender

"A perfect summer dish. It takes little effort and is great to serve outside on the patio. Don’t go crazy with the lavender—it will taste sickly if you use too much." —Diana Henry.               Penzy Spices also sells a culinary lavender online.

Recipe reprinted from A BIRD IN THE HAND: Chicken recipes for every day and every mood by Diana Henry, Mitchell Beazley 2015.

Ingredients

• 3 tablespoons olive oil, divided
• Sea salt flakes and pepper
• One 4-pound chicken, skin-on, cut into 8 pieces, or 8 good-sized skin-on, bone-in chicken thighs
• ¾ cup medium white wine
• 3 tablespoons white balsamic vinegar, divided
• ¼ cup lavender honey, divided
• 5 small, slightly under-ripe peaches
• 8 sprigs of fresh lavender

Directions:

Preheat the oven to 375°F.

Heat 1 tablespoon of the oil in a skillet over medium heat. Season the chicken pieces with salt and pepper and brown them on each side in the oil so they get a good color. You can do this in batches.

Put the chicken pieces into a very large, broad, shallow baking dish (both the chicken and the peaches need to be able to lie snugly together in a single layer).

Discard the oil left behind in the skillet but don’t clean the skillet. Return it to the heat and deglaze the pan with the wine, scraping to dislodge anything sticking to the bottom. Boil this until it has reduced to about ½ cup, than add 1½ tablespoons each of the balsamic vinegar and honey. Stir to dissolve the honey, then pour the mixture over the chicken.

Halve and stone the peaches then halve each half again. Dot these around the chicken. Season with salt and pepper. Brush each piece of peach with a little olive oil, then whisk the remaining honey and balsamic together with a fork. Drizzle this evenly over the chicken and peaches and scatter with the lavender (leave some sprigs of lavender whole; use just the flowers from others).

Roast in the hot oven for 40 minutes. The chicken should be cooked through and glazed with the honey, and the peaches should be slightly caramelized in patches. If you stick the tip of a sharp knife into the underside of a thigh, the juice that runs out should be clear. Serve in the dish in which the chicken has been cooked (you can transfer it all to a warmed platter if you prefer, but be careful because the peaches will be soft and could easily fall apart). Serve with potatoes roasted in olive oil and some green snap beans.

NOTE:  Penzy Spices sells a culinary lavender online.

 Yield: 4 to 6 servings

Blueberry-Walnut Pancakes

Blueberry-Walnut Pancakes

A generous pour of buttermilk and a drizzle of melted butter in the batter makes the pancakes light and fluffy.

Ingredients:

2 cups buttermilk
1 large egg, beaten
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted, plus extra for cooking and serving
1/2 cup frozen blueberries ¹
1/3 cup chopped walnuts
Maple syrup

Directions:

In a medium bowl, combine the buttermilk and beaten egg. In a separate large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the melted butter. Allow the mixture to sit for at least 15 minutes, or overnight in the refrigerator.

Heat 1 tablespoon of the butter over medium heat in a heavy skillet or griddle. When the butter is sizzling, pour about 1/4 cup of the batter per pancake onto the skillet, leaving space between the pancakes. (Depending on the size of your griddle, it’ll take 3 or 4 batches to make all the pancakes. Be sure to add more butter to the griddle between each batch.) Turn the heat to low and immediately place 5 or 6 frozen blueberries and 3 or 4 walnut pieces on each pancake. Cook until lightly brown, turning once with a spatula, about 4 minutes per side. Repeat with the remaining batter. Serve topped with a pat of butter and a drizzle of maple syrup.

Yield 12 pancakes

Coconut Keto Bread Low Carb

Cups Of Coconut Flour:

4 Cups Almond Flour = 1 Cup Coconut Flour

2 Cups Almond Flour = 1/2 Cup Coconut Flour

1 Cups Almond Flour = 1/4 Cup Coconut Flour

Ratio 4 : 1 (This means that for every 1 cup of almond flour, use 1/4 cup coconut flour)

I’ve found this ratio to work well with almost every recipe. Coconut flour needs more moisture, because the flour is very absorbent. This is why i’ve kept the amount of eggs the same. The moisture from the eggs will absorb into the coconut flour, leaving a very nice texture without the eggy taste.

Coconut flour usually needs to rest to absorb moisture. Luckily with this bread, it is baked in the oven, so resting is not an issue for this recipe.

Keto Coconut Bread

Keto coconut bread is a fantastic substitute to my regular keto bread that is nut free, gluten free and slightly lower in calories. The bread is fluffy, sliceable and totally delicious. Just make sure you keep some for yourself, because everyone will want a slice of the action. 16 Slices, 2 Slices Per Serving.

Course Breakfast, Lunch, Snack  Cuisine Ketogenic  Prep Time 10 Mins  Cook Time 45 Mins 45 Mins Nutrition Per Serving Calories 193kcal Net Carbs 1g Fats 16g Protein 6g Ingredients: 7 large eggs 1/2  cup coconut flour 1/2 cup butter (use 1/2 cup coconut oil for dairy free) 1/2 tsp Salt 1 tsp baking soda 1/2 tsp xanthan gum Directions: Preheat oven to 355F. Put the eggs into a bowl and beat for 1 - 2 minutes on high. Add remaining ingredients and beat again until completely mixed. Scrape into a 9" x 6" loaf pan lined with baking paper. Bake for 45 minutes. (Remove once a skewer comes out of the middle clean.) Serving size is 2 slices. Nutritional values are for two slices.