Meatballs

I love this recipe because, I can make a bunch of meatballs now and then freeze them for later.  These are great on a night when you have had a long day and don't feel much like cooking.  I add these to my favorite pasta sauce, just microwave till hot.  These are also great in meatball sandwiches.  These meatballs are so versatile, you could add them in soups.  The possibilities are endless.

Makes:  45-50 (depending on size)

Ingredients:  

1 lb. ground beef
1 lb. ground pork
1 t. dried oregano
2 cloves of garlic, minced
1/2 t. salt
1/2 t. fresh ground black pepper
2 eggs
1 to 1-1/2 c. bread crumbs
1 c. Parmesan cheese, grated
1/2 c. broth or water
1/2 yellow onion, minced
oil or cooking spray for baking sheets

Instruction:

Preheat an oven to 350 ∘F.  Combine meats and dry spices in a large bowl.  Add eggs, cheese, bread crumbs and onion.  Mix with hands adding broth or water a little at a time.  Make sure to mix well.  Work meat into golf ball sized balls and place on prepared baking sheet, evenly spaced.  Bake for 40-45 minutes till browned.

Basic Pasta

Fresh uncooked spaghetti 

If you have ever eaten freshly made pasta, you will know how much of a difference it makes in your recipe.  This recipe is very simple and even easier to make it you have have a KitchenAid stand mixer that accepts attachments.  I love fresh pasta!  You will too.


Ingredients:

1-1/2 c. semolina flour
1/2 t. salt
2 eggs
2 T. water
2 T. olive oil

Instruction:

Combine semolina and salt in a bowl, whisk to mix.  Add beaten eggs, water and oil.  Knead dough for about 10 minutes till dough becomes elastically.  Wrap dough in plastic and rest for 20 minutes.  Lightly flour a clean surface to roll out dough.  Roll our to desired thickness and cut as desired.  To cook fresh dough, boil water in a large pot with 1/2 teaspoon of salt and cook till tender.  If not cooking dough immediately, dry and store in an airtight container for later use.  If making dough for lasagna, no need to boil noodles.

Note:  I used my KitchenAid stand mixer to mix my dough with a dough hook.  After dough has rested I divide the dough into 6-8 balls to run though my pasta roller attachment to desired thickness, I then add a cutter to my mixer or cut by hand on a cutting board.  I highly recommend the pasta roller and attachments if you have a KitchenAid stand mixer and plan to make pasta on a regular basis.  I opted for a combination set, which has a roller to 8 thicknesses settings, a fettuccine cutter, and spaghetti cutter.  This package retails for about $150 on Amazon.com.  I really like this set up as it allows you to use both hands with out cranking on a standard pasta maker model.

Alfredo

I believe that some of the best dishes have 5 or fewer ingredients in them.  This is one of those that proves it is simplicity delicious!

Makes:  about 1-1/4 cups, enough for 1 pound of pasta (4 to 6 servings)

Ingredients:

1 cu. heavy cream
1/4 c. butter, unsalted
pinch of freshly grated nutmeg
1/2 c. freshly grated Parmesan cheese, plus more for serving
salt and freshly ground black pepper

Instruction:

In a small sauce pan, combine the cream, butter, and nutmeg and bring to a boil.  Reduce heat to medium, and add the Parmesan, season with the salt and black pepper, and cook just until melted.  This sauce is best used right away.

This recipe is referenced from:  Get Saucy by Grace Parisi


Note:  serving this with freshly made pasta makes all the difference.

Hbeezet Bel Carwiya - Whole-Wheat with Caraway

These turned out really good.  I served them with a tagine of chicken I had made.  I used anise seed since I was out of caraway seeds.  This made them very aromatic.

Ingredients:

2-1/4 t. of active yeast, or one package
1/2 t. sugar
1-1/2 warm water (to proof the yeast)
1-1/2 c. whole wheat flour
2-1/2 c. bread flour
4 T. caraway seeds, toasted and coarsely ground
2 t. salt
1/4 c. vegetable oil
1/2 c. semolina flour, reserved for the baking sheet

Instruction: 

In a small bowl, mix the yeast and sugar with 1/4 cup of the water.  Stir gently.  Set aside until foamy, about 10 minutes.

In a large, shallow bowl, combine the flours, 2 tablespoons of the caraway seeds, and salt.  Make a well in the center.  Add  the yeast mixture and 1/2 cup of the water.  Blend with your hands while slowly adding enough water to make a soft dough.  When the dough pulls away from the sides of the bowl, transfer it to a lightly floured board and knead until smooth and slightly tacky to the touch, 10 to 12 minutes.  Shape into a ball and let rest for 2 to 3 minutes,  Knead again vigorously for 1 minutes.

Divide the dough into 8 equal parts.  Shape each one into a ball and coast with a little oil and some of the remaining seeds.  Lightly sprinkle 2 baking sheets with the semolina flour.  Set 4 dough balls on each baking sheet and gently flatten each ball to a diameter of 3 inches.  Cover with a clean cloth.  Let rise in a warm place, away from drafts, until doubled in size, about and hour.

Preheat an oven to 450 degrees F.  Prick each roll with a toothpick in several places.  Bake one sheet at a time on the center of the oven till crusty and golden brown, about 20 minutes.

This recipe is referenced from:  Cooking at the Kasbah by Kitty Morse


Note:  I used a KithchenAid mixer to mix my dough and used toasted anise seeds to my mix instead of caraway.

Israeli Couscous

This couscous is sometimes called pearl couscous or maftoul.

Ingredients:

2 T. butter
1/2 c. pine nuts
1/2 c. shallots, finely chopped
1-1/2 c. Israeli couscous
1/2 large cinnamon stick
1 bay leaf
1-3/4 c. chicken broth
1/2 t. salt
1/4 c. parsley, minced
zest of 1/2 a lemon
1/4 c. raisins
black pepper to taste

Instruction:

Toast the pine nuts in a toaster oven or cast iron skillet till golden, then set aside.  In a large sauce pan melt the butter then add shallots and saute till golden.  Add couscous, cinnamon stick, and bay leaf.  Cook till couscous starts to turn golden.  Add chicken broth and salt and bring to a boil.  Reduce heat to low and cover, simmering till all liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, pine nuts, lemon zest and raisins.  Season with black pepper to taste.

Note:  Israeli couscous is not easily found in grocery stores, where I live.  I have found it in our health food store as of recent.  I used to get it in a care package from my mother in law, and she found it at Trader Joe's.  I used Zante currents for raisins in my dish as I like the flavor of them.  Use any variety you like.

Maple-Chipotle BBQ Sauce

This is a great BBQ sauce.  It is good on all meats and I have even tried it on tofu.  I hope you enjoy this sauce as much as I do.  Enjoy!


Makes: about 1 cup

Ingredients:  

1 T. vegetable oil
1 medium sized onion, minced
2 large garlic cloves, minced
3 large canned chipotles packed in adobo, pureed and pushed a fin-mesh sieve
1/4 c. ketchup
1/4 c. pure maple syrup
1 c. low-sodium chicken broth
1/8 t. ground allspice
salt and freshly ground black pepper
1 T. fresh lemon juice

Instruction:

Heat the vegetable oil in a medium-size saucepan over medium-high heat until shimmering.  Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes.  Stir in the chipotles, ketchup, maple syrup, broth, and allspice, season with salt and black pepper, and simmer over low heat until thickened and glossy, about 20 minutes.  Stir in lemon juice.  Sauce will keep for 1 month in a tightly covered jar, refrigerated. 

Note:  to find chipotles in adobo sauce (in a can), check the Mexican food section in your local grocery store.

This recipe is referenced from:  Get Saucy by Grace Parisi

Spiced Nutty Bananas

Serves:  3

Ingredients:

6 ripe, firm bananas
2 T. chopped unsalted cashews
2 T. chopped unsalted peanuts
2 T. unsweetened coconut
1 T. sugar
1 t. ground cinnamon
1/2 t. freshly grated nutmeg
2/3 c. orange juice
4 T. rum
1 T. butter
Whipped cream for serving
cinnamon for serving

Instruction:

Preheat oven to 400∘F.  In an oven proof dish, place sliced bananas.  In a bowl, combine chopped nuts, sugar, cinnamon and nutmeg.  Pour orange juice over bananas, then pour rum.  Sprinkle bananas with nut mixture.  Dot with butter and bake for 15-20 minutes until bananas are golden and sauce is bubbly.  Serve with whipped cream and sprinkle with cinnamon. 

Note:  if you do not have coconut on hand, use 1-2 T. Malibu Rum for coconut flavor.  If you do not have cashews, use another nut such as macadamia.  I used a Pyrex pie dish and baked in a toaster oven.

Coconut Macaroons

Makes:  about 1-1/2 dozen

Ingredients: 

2-2/3 c. unsweetened flaked coconut
1/3 c. sugar
3 T. flour
1/8 t. salt
2 egg whites
1/2 t. almond extract

Instructions:

Preheat oven to 325∘F.  Mix coconut, sugar, flour, and salt in a mixing bowl and whisk together.  Add egg whites and almond extract, mix until combine.  Drop by teaspoonfuls on to a greased and floured cookie sheet and bake for 15-20 minutes until golden.  Remove from oven and cool on a wire rack.

Creamy Fillo Spinach Pie

I should have waited a few minutes before cutting and serving.

nice and golden!

makes one pie

Ingredients:

1 lb. of spinach leaves
7 oz. aged cheddar cheese, grated
4 eggs
5 T. of butter
2-1/4 c. milk
one package of fillo sheets
8 oz. ricotta cheese
1/2 t. salt
1/2 t. white pepper

Instruction:

Preheat oven to 350 ∘F.  Grease an 8x8 baking dish.  Grate cheddar cheese and set a side.  Steam spinach leaves and drain, removing as much moisture as possible.  Add spinach to a bowl and combine with ricotta cheese and white pepper.  In a medium sized bowl, whisk eggs together and set aside.  In a sauce pan melt the butter, add the milk and heat till warm, remove from heat.  Add milk and butter mixture to eggs, add salt then whisk for a few seconds till combine.  Unwrap fillo dough and lay first sheet in to the pan, pressing to all sides carefully.  Let excess fillo overhang.  Add one ladle (aprox. 4-5 T.) of the egg, milk mixture, then sprinkle some of the cheddar over the milk mixture.  Repeat this process till dish is half full.  Then add the spinach mixture, pressing it together with your hands and laying it in place.  Cover with a layer of fillo and repeat milk and cheese layering till there is 2 sheets left or until dish is almost full.  Add the last two sheets with a layer of milk and egg sauce between.  Take all sides of the overhanging dough and carefully fold on to the top of the pie, careful not to break the pieces.  Cover with remaining milk and egg mixture.  If your dish is very full, you may want to place it on a baking sheet.  Bake pie for 30-45 minutes till the top is nice and golden and puffed up.  Remove from oven and let set for a few minutes, to set up before cutting and serving.  Enjoy!

Pumpkin and Walnut Bread

makes:  one loaf

Ingredients: 

1-1/4 lb. of pumpkin (fresh or canned)
6 T.  sugar
1 t. grated nutmeg
1/4 c. butter, melted
3 eggs, lightly beaten
3 c. flour
2 t. baking powder
1/2 t. salt
3/4 c. walnuts, chopped

Instruction:  

Preheat an oven to 350∘F.   If using fresh pumpkin, prepare and puree.  Add pumpkin to a large bowl.  Add the sugar, nutmeg, melted butter, and eggs the pumpkin and mix together.  Sift flour, baking powder and salt together in another large bowl and make a well in the center.  Add the pumpkin mixture to the center of the flour and stir until smooth.  Mix in walnuts.  Pour mixture in to prepared loaf pan and bake for 1 hour, or until golden a bread starts to shrink from sides.  Turn out on to a wire rack to cool.


This recipe is referenced from:  Bread, the breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter.
(I have made some small modifications to the recipe, the original can be found in this book)

Just because it's out of season is no reason...Pumpkin.

I can't say that I am a big fan of pumpkin.  I think it goes back to a childhood memory of being very sick after eating a piece of pumpkin pie one Thanksgiving holiday.  For years, until I was an adult, I avoided pumpkin pie, for fear of being sick again.  It wasn't till I was a *starving student* that I found pumpkin in my life again.  I don't think I ate much of anything as a student.  In fact, I didn't even eat breakfast.  However, there was the student center and they offered a couple of things you could get for about a dollar and pumpkin bread was one of the items.  It took a fellow student to share a piece with me to turn it all around.  I'm still no fan of pumpkin pie, but I do welcome it in my Thai curries, and in my pumpkin bread.  For the most part, fresh pumpkin is only available in the fall.  Even at this time of the year, finding an edible pumpkin is slim to none, at least where I live.  Now days, you can find it in any grocery store in a can.  So, now you can enjoy pumpkin everyday.  Please give this Pumpkin and Walnut Bread a try.

Marye Dahnke's Cheese Souffle

Ingreidents:

1/2 lb. of cheese (I used 4 oz. of soft goat cheese and 4 oz. of mixed shredded cheese I had on hand)
4 T. butter (original recipe calls for Parkay)
4 T. flour
1-1/2 c. milk
1 t. salt
dash of cayenne pepper (I also added a bit of paprika)
6 eggs, seperated

Instruction:

Slice cheese, set aside.  Make sauce with the butter, flour, milk, and seasonings.  When thickened and smooth add the sliced cheese and stir unitll the cheese is melted.  Remove from heat and add the beaten yolks of the eggs; mix will.  Slightly cool the mixture, then pour it slowly onto the stiffly beaten whites of the eggs, cutting and folding the mixture thoroughly together.  Pour into an ungreased 2-quart casserole.  Run the tip of a teaspoon around in the mixture one inch in from the edge of the casserole, makikng a slight "track" or depression.  This formes a "top hat" on the souffle as it bakes and puffs up.  Bake 1-1/4 hours in a slow oven, 300∘F.  Serve at once.

This recipe was referenced from:  Specialty of the House, 100 favorite recipes from 100 famous cooks by Marye Dahnke.  Published by The Florence Crittenton League INC. 1955
(I have made some small modifications to the recipe, the original can be found in this book)

a collection...

I have to admit, I don't collect nick-knack items... however, I do have a small collection of cookbooks.  One of these books in my collection was acquired whilst browsing at a second hand shop (Sometimes you find a good book or two, or even a vintage one!).  This book, published in 1955 looked dated.  In fact, as you open the front cover its lining is of cotton candy pink with about 100 autographs.  As I looked though its pages, I found each recipe had a photograph of the contributor with an excerpt about them.  This book is titled:  Specialty of the House, 100 favorite recipes from 100 famous cooks.  I wanted to brows this book to see what kind of trends still exist in cuisine and which ones have died out.  One of the things that made me giggle a bit was the use of Parkay margarine in many of the recipes.  I guess it was very new at the time.  So far I have only cooked one recipe form this book, and it was a total success. May I suggest the Cheese Souffle?

 I had to post a few photos of this cookbook.

 front cover

pink inside with autographs

I love that this guy will fly six to eight hundred miles to give a party.

I am going to make this recipe when I have company.

This guy looks so very serious about his cooking, but kind of Bogart like.  

Please note that this recipe uses 25 eggs!

Bastilla

Made by:  Ingrid Gnerlich & Ricardo Schiavon

Makes one 12" bastilla.

Prep Time: 2 hours, 20 minutesCook Time: 40 minutes
Total Time: 3 hours
 
Ingredients:

1 whole, large chicken, cut into pieces, skin and fat removed
2 very large sweet white onions, chopped medium
1 tablespoon fresh finely chopped ginger
2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon black pepper
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 teaspoon saffron threads, crumbled
2 or 3 cinnamon sticks
1/4 cup butter
1/4 cup olive oil
--------------------------​--------------------------​----
1/4 cup chopped fresh cilantro
8 eggs, beaten
--------------------------​--------------------------​----
2 cups whole blanched almonds
1 tbsp. butter, for toasting the almonds
1/2 cup powdered sugar
1 tsp cinnamon
2 tablespoons orange flower water (if you can find it)
--------------------------​--------------------------​----
1/2 kg (about 1 lb.) warqa or phyllo dough (12 sheets)
1/2 cup butter, melted
--------------------------​--------------------------​----
1/2 cup powdered sugar
2 or 3 tablespoons cinnamon

Preparation:

Cook the Chicken

Mix the chicken with onion, spices, butter and oil in a heavy-bottomed stock pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about an hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce.

Transfer the cooked chicken to a plate. If you find that you are left with a lot of liquid in the pot, reduce it in the pot (by cooking it further) until most of the liquids have evaporated and the liquid has thickened into a sauce.

While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into small 2" pieces. Stir in several spoonfuls of the sauce, cover the meat, and set aside.

Cook the Egg Stuffing

Transfer the remaining sauce and oil to a large non-stick skillet (or simply use the same pot). Add the cilantro, and simmer for a minute or two. Add the beaten eggs, and cook as you would scrambled eggs. Be patient, as it will take up to ten minutes for the eggs to set. Set the egg stuffing aside.

Make the Almond Topping

Heat butter in a skillet over medium heat. Throw in the slivered almonds, a tsp of cinnamon, and stir, watching carefully, until they are golden brown. Take off heat and set aside.

Assemble the Bastilla

Generously oil or butter a 14" or larger round baking sheet, ideally with a low/shallow rim. A large, round spring form pan would also work.

Lay a sheet at a time of phyllo dough on the pan, arranging each one slightly offset from the last -- brushing each sheet with melted butter as you go -- so that you create a circle of phyllo dough. The excess dough should hang off the sides of the pan.

Cover the center of the circle with the chicken filling, and then distribute the egg stuffing over the chicken.

Top the egg stuffing with another buttered circle of phyllo dough. Spread the almond topping over this layer of dough.

Fold the excess dough up and over the almonds to enclose the pie.

Brush butter on the top and sides of the pie.

Bake the Bastilla

Preheat an oven to 350° F (180° C). Place the bastilla in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown.

Garnish and Serve

Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie, if desired.

Serve!

Buffalo Chili

serves:  8

Ingredients:

2 pounds of buffalo meat, cut into 1 inch cubes (or beef, I even use ground chuck)
1 t. salt
1 t. fresh ground pepper
1 T. oil (high heat) to fry cubed meat, I omit if browning ground beef
3 cloves of garlic, minced or pressed
2 large bay leaves, dry or fresh
2 t. toasted cumin seeds, then ground
1 T. toasted Mexican oregano, ground (use 1-1/2 t. if not Mexican)
2 T. chipotles in adobo, pureed
2 dried pasilla chilies, reconstituted (soaked in hot broth for 20 min or till softened, then pureed)
2 T. New Mexico chili pepper, ground
2 T. tomato sauce
12-18 oz of high quality beer, found in a brown bottle.  Try a nut brown for a rich flavor
3 c. of beef stock
1-2 c. water (depending on the liking of your chili, more thick or thin)
2 t. masa harina
3 c. beans, kidney or black

Instructions:

Season meat with salt and pepper.  Heat oil, if using cubed meat, in a large heavy pan, or dutch oven.  Saute cubed meat with garlic until browned.  If using ground beef, cook till no longer pink.  Reduce heat and add all other ingredients except beans to the pot, stir well. Simmer on low heat, do not to boil, checking every half hour.  If chili looks dry add more stock or water, about a half a cup at a time.  Simmer about 1-1/2 hours, before meat falls apart.  Add beans, and cook till they are warmed through.  Remove bay leaves and serve.

Note:  I have found that using an immersion blender very helpful in blending the reconstituted chilies and chipotles.  You can also use a regular blender as well.  Dried chilies can be found in the ethnic isle of your grocery store, Mexican section.  You can also find them at Penzeys Spices.  Chipotles in adobo can be found in the ethnic isle with other chilies in a can.  Freeze unused chilies for later use (great in BBQ sauce).

This recipe was reference from: Red Sage, Contemporary American Cuisine by Mark Miller (I have made modifications to this recipe, the original can be found in this book)

More than just recipes from E' Ai Kakou...

I was thinking, not all the recipes found on this blog have to be from a theme that we have cooked from.  I have had so many Oooo's and Ahhhh's from some of my Facebook posts, so, I thought I should share those recipes so everyone can enjoy them.  Please let me know if you try these recipes, and how you like them.  Thanks!

Bstilla Bil Daja (Chicken and Onion Pie)

Serves:  4 to 6

Ingredients:

2 large onions
3 T. sunflower oil
1/3 c. blanched almonds
1/2 t. ground ginger
1-1/2 t. ground cinnamon
10 oz. blonless, skinless chicken thighs (cut into bite size pieces)
salt and pepper to taste
1/2 c. cilantro, chopped
7 sheets of fillo dough
6 T. butter, melted
1 egg yolk
1-2 T. confectioners sugar, for decoration
1/2 t. cinnamon, for decoration

Instruction:

Place onion in a skillet with 2-1/2 T. of oil and cook, over a low heat, with lid on, stirring occasionally, for up to 30 min. Onion should look soft and just start in darken.

Toast blanched almonds in another skillet or toaster oven.  Roughly chop almonds and set a side.

When onions are cooked, stir in ginger and cinnamon.  Then add the chicken, season with salt and pepper.  Cook uncovered, stirring occasionally until chicken is done and onions have turned pale gold.  If there is still liquid in the skillet, remove chicken with a slotted spoon and continue to cook the onions till they sizzle.  When all liquid is gone, remove from heat and add chicken back to the skillet and toss with cilantro.

Preheat an oven to 350∘F.

Using a 9 inch round pan, add one piece of fillo dough brushed with butter.  Lay first layer on to the pan and carefully fit to shape of the pan.  Continue this way with the next 3 pieces, careful not to let the ends dry out.  You can stagger the sheets in the pan if you like.  After the 4th sheet is laid into place, add the chicken mixture and spread evenly.  Now take the overhanging dough pieces and lay on top of chicken mixture.  Add chopped almonds to the top and cover with the remaining 2 sheets of dough, brushed with remaining butter in between.  For the top layer brush with the egg yolk and a drop of water.

Add pie to hot oven and cook for 3- to 40 minutes till pie has puffed up, crisp, and golden.  Now put pie on the bottom of the oven to brown the bottom, about 15 minutes, careful not to burn.  Turn out pie on to a serving dish or serve in pan.  Decorate with confectioners sugar and cinnamon.  Serve pipping hot.

This recipe is referenced from: Arabesque, a Taste of Morocco, Turkey, & Lebanon.  By Claudia Roden

In the beginning...

Aloha my Foodie Friends,

Last night at our latest food night we talked about a place we can log our recipes so we can share what we liked.  Last nights theme was Moroccan/North African.  I thought all of the dishes were very tasty and am looking forward to your recipe posts.  I will start with what I made last night.

Cheers!