A Taste of the Mediterranean - Spiced Couscous and Figs

Comfort food doesn't have to be bad for you. I'm a big fan of using herbs and spices to make healthy food delicious. Take this Couscous dish for example, seasoned with warm middle eastern spices and dotted with figs it offers homey comfort without the unnecessary calories.



Mediterranean Spiced Couscous with Figs 

Ingredients:

1 c couscous

5-10 dried figs

2 c boiling water

1/2 tsp allspice

1/2 tsp ginger

1/4 tsp ground clove

1 dash ground nutmeg

1/2 tbsp sesame oil (or Olive Oil if you prefer)

Preparation:

In a medium bowl combine the couscous and spices, pour the boiling water over the couscous and stir. Cover the bowl with a lid or plate and allow to set for approximatly 5 minutes or until the water has been absorbed. Quarter the figs (you may want them smaller if you use fresh figs). Once the Couscous has absorbed all the liquid fluff it with a fork and stir in the sesame oil and figs. Serve warm or cold.

The naturally nutty flavor of couscous lends itself to rich flavors and you can make it heartier by substituting broth for water or lighter by using some citrus juice, fresh herbs and fresh fruits or veggies. Play around with this wonderful ingredient and I would bet you will find a combination that is just perfect for you and your family!

Not Your Grandmother's Apple Pie

What could be better than hot Apple pie fresh from the oven? Apple Pearberry pie fresh from the oven!

Growing up my mother always kept a colander of fresh fruit in the kitchen ready for after school snacks or to add to a school lunch. When some of the fruit neared the end of it's fresh shelflife she would slice it up and dry it in the dehydrator for a different sort of snack.

With this in mind it should come as no surprise that a bright spot in my kitchen and one of my favorite purchases is the bright chrome fruit bowl I keep filled with nature's bounty year round. Unfortunatly, not every fruit is destined to be munched right from the bowl and when I find myself with a plethora of fruit about to go the way of the DoDo I often turn to one of my favorite solutions, pie. Pie is a glorious way to repurpose fresh fruit, and so simple and comforting. Recently I found myself with a few more apples and pears than I could eat and a bit of research led to a plan for a Pear and Apple pie. My concern was that most of the recipes I came across called for all the same spices you would find in an apple pie and I felt if I used those the delicate flavor of the pear would be lost altogether.

I asked some fellow bakers online for suggestions and did some more research and some tasting and smelling around the kitchen. I played with a few different ideas, and allowed a third fruit to jump in the mix, and viola! The Apple Pearberry Pie was born.

Apple Pearberry Pie

Ingredients:

Pear Syrup:

2 Bartlett Pears Cubed
Water
1/2 cup Sugar

Preparation:

In a small saucepan combine sugar, pears and just enough water to cover the pears. Bring mixture to a boil then reduce heat and allow to simmer until pears become very soft. Transfer the pears to a seive and press out as much juice as possible. Discard pulp. Allow the remaining liquid to simmer untikl thickened. Remove from heat and reserve until neaded for the pie filling.

Pie:

Pastry for 2 crust pie (I buy Pillsbury's from the grocer's cooler)
3 Apples cored and cubed
3 Pears cored and cubed
3-6 large strawberries
3/8 cup flour (plus some for dusting)
1/3 cup white sugar
1/3 cup brown sugar
juice and zest of 1 lemon
1 tsp Vanilla

*** (less is better than more if you are unsure of these flavors, these are STRONG spices)

1/4 tsp ground Star Anise
1/2 Tsp Ground Cardamom
scant 1/4 tsp ground clove
1 tsp ginger (powdered)
a dash of nutmeg and ground black pepper

Preparation:

In a large mixing bowl combine the cubed apples and pears with the sugar, spices, and lemon juice. (Make sure to dress the fruit with the lemon juice quickly to prevent oxidation). Allow this mixture to sit for a minute while you preheat the oven to 450 and place 1 half of the pie crust in the bottom of the pie pan. Add the vanilla and strawberries and mix well. Next gently fold in the flour and coat the fruit well. Scrape the mixture into the prepared pie dish and pour on the pear syrup taking care to distribute it evenly. Dust the top of the fruit with a bit more flour and top with the second half of the pie crust dough. cut slits for ventilation and place pie in oven. Reduce the oven temperature to 375 and bake for 60 minutes or until crust is golden brown and flakey. To keep crust edges from burning allow them to brown then wrap with tin foil for the remaining baking time. Upon removing the pie from the oven allow to cool on a wire baking rack for at least two hours. (I find that while delicious anytime, this pie improves by being allowed to sit overnight).

A note regarding the spices used in this recipe:

I wanted a more complex and unusual flavor profile for this pie and all of the spices used can be quite overwhelming if used in great quantity. If you are unsure you can reduce the amount of any or substitute a more common spice of your choosing. I found this combination to be different, refreshing and delicious. If however you just can't have a pie without Cinnamon, or can't abide the flavor of Star Anise change it up. Just remember to have fun and enjoy!

Couture Crusts - Panzanella

In the "Tea Time" blog I shared my secret (or not so secret) obsession with afternoon tea and the delightful little finger sandwiches that have become part of that tradition. The question that always bothers me though is, "What to do with the leftover crusts"? Well, after catching part of a cooking show one afternoon, I was struck by a stroke of genius. Panzanella, a rural Italian dish that transforms day old bread (or leftover crusts) from bland to beautiful.

 

Panzanella

Ingredients:

2-3 tablespoons good olive oil
3-4 cups of day old bread, cubed
1 large, ripe tomato, cut into 1-inch cubes
1/2 English cucumber, unpeeled, diced
1/2 red onion diced
5 large basil leaves shredded
Salt and Pepper to taste
1 tbsp minced garlic
Juice and zest of 1 lemon
About 1 tbsp Vinegar (use your favorite, I use Basil)

Combine the bread, seasonings (including the basil and zest) and vegetables and mix well, add the lemon juice, vinegar and olive oil and mix well again then serve.

Simple and sumptuous this is a great way to reduce kitchen waste and treat your friends and family to a light but filling summer salad.

Fiesta Fare - Arroz con Garbanzos

 

I was looking for a fun Mexican dish to offer up just in time for Cinco de Mayo when I was sidetracked by a friend. We started talking about food and our favorite dishes and as he described a dish made by his mother I knew I'd have to take this week's blog a bit further afield by trying the very traditional Puerto Rican dish Arroz con Garbanzos. 

Arroz con Garbanzos is a hearty rice and chickpea dish with layers of flavor. It does mean making the rice from scratch but the flavor that develops as you build the dish is fantastic.

Before I dive into how to make this there is one thing I should address. The starting point, and the component that really is the star of this dish, is Sofrito. Sofrito is a combination of aromatic ingredients which have been diced and braised in cooking oil to release their flavor and develop a unique multi pourpose base used in everything from rice and meats to soups throughout the Carribian.You can purchase a version of Sofrito made by Goya in the international aisle of many larger grocery stores but it is not nearly as good as homemade. If you choose to buy it I suggest the Cilantro base instead of the one labled Sofrito because it has a brighter flavor. I used homemade Sofrito given to me by my friend and in the future I will defenitly make my own rather than buy it.  Also, from the photos you will note I have included a portion of seasoned meat which is a delightful accompaniment for this dish and full of even more flavor. First things first though, Arroz con Garbanzos!

Arroz con Garbanzos

Ingredients:

1 Tbsp Sofrito

3oz (1/2 of a 6oz can) Tomato Sauce (I usually use Contadina)

1 tbsp Vegetable Oil

2 tsp Salt (or to taste)

2 cups Rice

1 can Garbanzo Beans

Preparation:

You will want everything ready to incorporate because the rice will require constant attention for about ten minutes. 

Place a heavy bottomed pot on the stove and set the heat to high. Add 1 tbsp oil and after allowing it to heat for a few seconds add the sofrito.  Saute the Sofrito for about 15-30 seconds, then add the tomato sauce and saute for another 10-20 seconds.  Add the rice (dry), garbanzos beans, and enough water to cover the rice by about 1/4 to 1/2 an inch. (You can adjust the amount of water to get the texture you prefer).  Stir using a plastic or wooden spoon (so as not to damage your pot),  add the salt, and continue stirring, making sure the rice does not stick to the bottoms or sides of the pot.

When the water comes to a rolling boil, reduce the heat to medium high so the water maintains a steady boil, and continue stirring as before until the mixture becomes thick.  This usually happens when there is about an eighth of an inch of water covering the rice (about 6-8 minutes).  Cover the rice and reduce the heat to medium and let it steam for about 10-15 minutes. 

The next part is important and my friend explained it better that I could ...

"Check on the rice by stirring it, taking care not to disturb the layer of rice touching the bottom and sides of the pot.  This rice (called pegao) will become caramelized, and sometimes a little burned, but protects the rest of the rice from being burned. The rest of the rice, depending on your taste, will be anywhere from mushy to fluffy to al dente, depending on how much water you started with.  If it seems a bit too dry, and undercooked for your taste, then add about a 1/4 to 1/2 cup of hot water and stir, again, being careful with the bottom layer."

Once the rice is done, remove it from the heat, and serve. 

Another thought from my friend...

"After storing any leftover "top layer" rice, scrape the pegao from the sides and bottom of the pot (if there is any...some pots don't create pegao), and form portions of it into rice balls if you like.  Otherwise, discard and soak the pot overnight for easy cleaning."

Seasoned Meat

Ingredients:

1-2 lbs Beef Tenderloin (I used ground beef this time because that was what I had on hand)

1/2 - 1 tbsp Oregano
1-2 tsp garlic powder
1-2 tsp onion powder or 1 onion diced and sauted with the meat
salt and pepper to taste
Sazon (this can be found in the international aisle as well)
1 tbsp vinegar
1-2 tbsp Worcestershire sauce

Preparation:

I chose a nice piece of beef tenderloin and cut it into strips which I the seasoned with oregano, garlic, onion, Sazon, salt and pepper, a dash of Worcestershire sauce and a splash of your favorite vinegar (I prefer Balsamic). Allow the meat to marinate for about 10 minutes (If you get it ready it can marinate while you start the rice). Saute Gently over Medium heat until cooked through and serve over rice.

I hope you have as much fun as I did making this Puerto Rican favorite. The flavors seem so simple but they just burst in your mouth and leave you wanting more. Enjoy!

Eggs Three Ways

 
Egg consumption in the United States is huge, approximated at 256 eggs per person, per year. With a population of 310 million that is 79,360,000,000 eggs each year. While the numbers are staggering it's really no surprise as eggs are an incredible versatile food by themselves not to mention their supporting role in various cakes, puddings, casseroles and yes, even meatloaf.

Today, as many of us consider how best to use the pile of brightly dyed eggs that fill our Easter baskets and decorate the holiday table, it is the perfect time to let this delicious ovoid bask in it's own glory as the star of the show. 

There are so many ways too prepare an egg. I chose these three basics for my favorite characteristic which they all share. A deliciously runny yolk perfect for dipping. Also, when showcasing such a classic ingredient I feel it really is best to start with the basics.

Soft Boiled Egg

On the stove bring a pan of water to a low boil. Immerse your egg and boil for 4-5 minutes. This should be just enough time to solidify the white of the egg but keep the yolk soft and creamy. Conveniently it is also just enough time to make the perfect toast soldiers ready for dipping!

Poached Egg

I remember the first time I had a poached egg and I was sure I would hate it. Surprisingly it was not only delicious but also easy to make.

I find it's easier to get a prettier poached egg by using an egg ring. In a pot on the stove, bring a pot of water (just enough to come to the top of the egg ring) to a low boil. Add a dash of vinegar (this helps the egg to hold together) and gently crack the egg into the ring. Next add some more hot water to the pot (this will reduce the activity to more of a simmer) and allow the egg to cook gently for about 3 minutes. Remove the egg gently and allow to drain briefly before serving. Poached eggs are best served right away. You can serve poached eggs with just about anything from soup and salads to toast or meat. For a hearty Easter brunch I whipped up a zesty potato and chorizo stew.

Potato Chorizo Stew

Ingredients

2 tablespoons extra-virgin olive oil
1 tsp garlic powder
1 large onion, chopped
2 ribs celery, chopped
3 medium size potatoes, diced

2 tsp thyme
Salt and pepper  

1/2 package chorizo sausage

1 (28-ounce) can diced tomatoes

beef broth  as needed
1 lemon and zest
2 tablespoons of your favorite vinegar (eyeball it)

 

Combine the first seven ingredients in a heavy bottom pan and saute until onions are translucent. Add some beef broth cover and cook on medium heat until potatoes are soft, about 20 minutes) Make a well in the middle of the potatoes and add the chorizo. This is a soft sausage and it must be cooked before eating. It will "melt" in the pan. after cooking it down for a few minutes stir it in with the potatoes. Add the lemon juice and zest as well as the tomatoes. Heat through and serve. Place your poached egg on top and garnish with a few zests of lemon.

Eggs In a Basket

This is a childhood favorite of mine and a perfect dish for anyone who is a child at heart. Cut a hole in the center of a slice of your favorite bread. In a frying pan melt a pat of butter and add the bread. Gently break an egg into the center hole and fry on medium heat until the white is solid on the underside. Flip the bread, being careful not to break the yolk, and finish cooking on the second side to desired consistency.

Tea Time

I find there is something about the ritual of brewing a pot of tea that calms me, but no traditional tea is complete without a selection of tea snacks and goodies. These can range anywhere from sardines on toast to delectable cream pastries and finger sandwiches.

As I prepare for an upcoming party I found I needed to test some of my most recent recipes, so today we will explore the wonderful world of tea sandwiches.

You will find any number of recipes on the net and the most common are of course, Cucumber, Watercress, egg salad, chicken salad and various cold meats. While I find all of these enjoyable I want to add a bit of panache to my sandwiches so we will focus on Four that made the top of my list.

The first is my own recipe based on a delightful dish I enjoyed at an Indian restaurant we used to frequent in England. 

Royal Curried Chicken

12 oz diced Chicken
1 tsp Curry Powder
2 tsp Apricot Jam
Pumpernickel Bread (I use Pepperidge Farms)
Butter
Ground Cardamom
Fresh Cilantro

Shred the chicken with a fork and add the curry powder and apricot jam. Mix well. Spread two slices of bread with a thin layer of butter and sprinkle with ground cardamom on one slice of bread arrange a layer of cilantro leaves and add the chicken salad. Top with the second slice of bread and cut as desired. Decorate with a sprig of Cilantro and serve.

My second choice is a very basic tea sandwich with a modern twist. The watercress sandwich.

Watercress Tea Sandwich

Watercress
Whole wheat bread
Cream Cheese (room temperature)
1 bag of your favorite flavored black tea (something mild and sweet is advised)
salt and pepper to taste

Empty the contents of one tea bag into a mortar and crush to a fine dust with a pestle (I used Lipton Vanilla Caramel tea). Add the ground tea to 1 oz of softened cream cheese and blend well. (it gets better if it has time to rest) Spread a thin layer of cream cheese mixture on two slices of bread. On one slice of bread add a generous amount of watercress. Add a dash of salt and ground black pepper and top with second slice of bread. Garnish with a leaf of cress, cut and serve.

Another time tested favorite given a flavor filled boost, this is not your grandmother's Cucumber sandwich.

Cucumber Mint Finger Sandwiches

Thinly sliced English Cucumber
Mint (thinly sliced)
Butter
Whole Wheat Bread
Salt and pepper to taste

Spread a thin layer of butter on two pieces of bread. layer with thinly sliced cucumber. Add the minced mint and salt and pepper to taste then top with the second slice of bread cut and serve. Garnish with a single mint leaf and a twist of cucumber.

My final choice is another veggie delight but this time the main satr is a fruit, the tomato!

Tomato goat cheese sandwiches

thinly sliced tomato
goat cheese
basil pesto
thinly sliced leeks
salt and pepper to taste

Mix some of the basil pesto with the room temperature goat cheese and blend well. Spread the goat cheese on whole wheat bread. add slices of tomato to one piece of bread and leeks to the other. Salt and pepper to taste then close the sandwich, cut and serve. Garnish with fresh shredded basil and leeks.

Some of the other combinations pictured here are a ham, cream cheese and jam sandwich on pumpernickel, a ham and leek with cheese on pumpernickel, radish, leek and butter on wheat and carrot and cucumber wrapped in wheat bread with wasabi cream cheese.
 

The options for fillings are limited only by your imagination so play around and get creative. Some of the sanwiches I made for this installment are still a work in progress but with a little thought and creativity almost anything you have on hand can become the next star of your afternoon tea.

Brilliant Braciole

Weekends are my haven, a time to relax and recharge. A favorite part of that for me is Saturday Mornings when I sleep in and then laze about in bed watching the Food Network. It's a guilty pleasure I indulge in weekly and usually I enjoy it but I am not spurred to action by anything I see. Recently however I watched an episode of "Secrets of a Restaurant Chef" and I was moved by this simple and delicious recipe for Braciole.

My husband is often confounded when I talk about "Tasting" food in my head, but once you grow familiar with different ingredients and their distinct qualities I find it is easy to imagine how they will taste together just by reading the recipe. So when I heard the ingredients of this dish I couldn't wait to try it, and luckily I just happened to have almost everything on hand! While it takes some time to cook it's worth every minute, in fact the sauce alone is worth the effort.

Braciole

Ingredients:

Beef Rolls:

Extra-virgin olive oil

2 ribs celery finely diced

1 large onion, finely diced

Kosher salt

Pinch crushed red pepper flakes

2 cups day old Italian bread, cut into chunks

1/2 can of beef broth

2 tbsp Worcestershire sauce 

2 cloves garlic, smashed and finely chopped

1/2 pound baby portabello mushrooms, sliced

1/2 pound spinach or I prefer an herb salad mix (arugula, spinach, chard, frisee, radicchio, etc...)

1/2 cup grated provolone

1/2 cup grated Parmesan

2 pounds top round, cut into 1/2-inch thick slices (about 12)

Sauce:

Extra-virgin olive oil

1 large onion, finely diced

2 ribs celery finely diced

1 tsp crushed red pepper flakes (you can use less, season to taste)

Kosher salt

2 cloves garlic, smashed and finely chopped

6 oz tomato paste (1 small can - I use this to measure the water)

1 cup wine (red preferably but whatever is on hand will do)

3 fresh ripe tomatoes diced (including the pulp)

12 oz water

1/2 cup Port wine

2 tbsp Worcestershire sauce 

1tbsp balsamic vinegar

Grated Parmesan cheese, for garnish

Chopped parsley leaves, for garnish

(Special equipment: toothpicks )

Directions

For the beef rolls:

Coat a large heavy bottomed pot with olive oil, then add the onions celery and crushed red pepper. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.

While the onions are cooking, in a large bowl, combine the bread and the stock. Toss to combine and let sit until the bread has absorbed the stock and is very soft. Reserve.

Add the garlic to the pan with the onion and celery and saute for 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes. Remove the mixture from the heat and stir in the greens.

Add the onion/mushroom mixture to the reserved bread and stir to combine. Add the provolone and Parmesan, and stir to combine. Taste and adjust seasoning if needed. Set aside.

Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Secure the rolls with toothpicks. Repeat this process with the remaining beef and filling.

In the pot you used to cook the filling brown the beef rolls on all sides. When the beef rolls are brown on all sides, remove them from the pan and reserve. Make the sauce in the same pot.

Sauce:

Add a light coating of fresh olive oil, if needed, and add the onions celery, and crushed red pepper. Season with salt, to taste, and put the pot over medium heat. Sweat the veggies until they are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another 2 to 3 minutes. Stir in the tomato paste and red wine, and cook for 6 to 8 minutes. Add the tomatoes, port and the water and season with salt, to taste. Return the beef rolls to the pan and tuck them into the sauce. Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours. Remove the toothpicks before serving. To serve, arrange 2 or 3 braciole on each serving plate. Halve 1 or 2 rolls to expose the stuffing. Spoon on some of the sauce and garnish with grated Parmesan cheese and chopped parsley.

As I usually do, I adjusted this recipe based on my personal style and what i had on hand. If you want Chef Ann Burrell's original from the show you can find it here:

http://www.foodnetwork.com/recipes/anne-burrell/braciole-recipe/index.html