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Fasoulia!

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So a couple things. One is that I haven’t posted in more that a month, one of the longest stretches since starting this blog. My apologies; it has been a hot and busy summer. Thus said, here’s a very simple but really delicious and nutritious recipe for a Lebanese-style bean stew. This normally does not have greens in it, I added kale simple because I like it.

It seems like every culture has some sort of rice and beans recipe in their repertoire, the Middle East is no different. This recipe is often eaten for breakfast (I am told) with a fried egg on top, not unlike Mexican huevos rancheros, I suppose. Tonight I ate this for dinner over basmati rice. Lastly, two words of interest here. The word fasoulia is simply the Arabic word for beans, and the word baharat, means spices. If you do not have or do not feel like making baharat, use what you like or have, and the beans can be interchanged to your liking as well. Enjoy.

Fasoulia
(Lebanese Spicy Bean Ragoût)

Serves 3-6

3 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon baharat (7-spice mix), see below
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon crushed hot pepper
2 (15 oz) cans cannellini beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 cup vegetable broth
5 ounces baby kale, washed

Heat the olive oil over medium-high heat in a heavy pot, then add the onion. Cook the onion while stirring for about 5 minutes or until it begins to brown. Add the garlic and cook for another minute or two while stirring. Stir in the baharat, soked paprika, and crushed hot pepper; cook for just a minute while stirring. Add the beans, tomatoes, broth, lemon juice, salt, and kale. Bring to a boil then lower the heat to a very low simmer. Cook for 10 to 15 minutes before serving.

Baharat
Lebanese Seven Spice Mix


Makes about ¼ cup

1 tablespoon ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.

United Nations on a Plate!

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“Food is our common ground, a universal experience.” 

~James Beard


On the plate:

Fresh Beet Hummusclick here for many different hummus recipes.

Batata Harrar (Lebanese spiced potatoes)…click here for a recipe (which will take you away from this blog, a recipe here soon to come).

Guacamoleclick here for a simple recipe (which will also take you away from this blog).

Asparagus Aglio e Olioclick here for a recipe.

Also on the plate: fresh diced tomato, raw onion, and crumbled feta cheese. 


For additional Lebanese inspired recipes, click here.

For additional Aglio e Olio recipes, click here.

Fingerling Potatoes, Salmon, and One More Thing…

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“Rational habits permit of discarding nothing left over, and the use to which leftovers (and their economic allies, the wild things of nature) are put is often at the heart of a cooking’s character.”

~Richard Olney 

So first a couple things. This post is about this recipe, of course, but it’s also about not using recipes at all. Adapting to what one has on hand. What I had for dinner last night, and then lunch this after noon is an example of this. Let’s first talk about the meal pictured above, last night’s dinner.

This is a simple stove-top skillet-roast meal that can be made out of nearly anything. The main thing is to add the ingredients in proper succession…the longest cooking, heartier items first, the more delicate quick cooking items later. The whole process takes about 10 minutes. Here’s how I made this.

I first heated a large cast iron skillet with enough olive oil to glaze the bottom. When it was hot, I added a handful of whole fingerling potatoes, covered the skillet with a lid, then turned the flame down, giving the pan a shake every minute or so for a few minutes. After removing lid I added a handful of large diced onion, the replaced the lid. After shaking the pan a few more times I removed the lid; the onions were just beginning to brown. Then I added a couple diced salmon fillets, a few broccoli florets, a pinch each of whole fennel seed, crushed hot pepper, and sea salt. After replacing the lid I let the pan rest over the low flame while the fish caramelized, the broccoli steamed and the spices perfumed everything. After a few minutes I removed the lid for the last time and added a couple tablespoons of lemon juice, just enough to “loosen everything.” The juice evaporated almost immediately, and after a couple quick shakes of the pan I quickly transferred everything to a large plate.

Mhm…you bet, yes it was delicious. Simple, nutritious, and delicious. But as is my way, I made more than I could eat in one sitting, so this brings me to today’s lunch. 

Some people find leftovers unappetizing, I don’t. Normally I’ll reheat last night’s meal for today’s lunch or another dinner without issue. But when I looked at least night’s dinner in the fridge the first thing that came to mind was pancakes. So that’s what I did. 

I placed the ingredients in a food processor, pulsed them coarse, then transferred it to a bowl and kneaded in a couple eggs and a few tablespoons whole wheat flour. No seasoning was needed as it was already well seasoned. Anyhow, After pan-frying them in olive oil, I ate them with sliced avocado, and a couple tablespoons mayonnaise which I mixed with sriracha; a sliced apple rounded out the lunch. Not bad for leftovers.

Urban Simplicity.

Flesh on Flesh, the Yam Cutter, and other Photos…

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The above photo is one of mine which will be on view and for sale at this weekend’s one-night-only photography popup. The photo is titled, “Makin’ Bacon,” or alternatively, “flesh on Flesh.” I’m one of 10 or 11 photographers displaying their work. All photos are unframed and for sale at a mere $25.

Here’s a brief description from one of the co-organizers…

“The photography pop-up series is intended to exist outside of Buffalo’s mainstream art scene,” says Molly Jarboe, co-organizer. “The pop ups are never at a gallery, sponsorships will never be accepted, and work will always be sold at or below cost. This is a people’s art event.Here’s a brief description of the show from one of the shows co-organizers,  “The photography pop-up series is intended to exist outside of Buffalo’s mainstream art scene,” says Molly Jarboe, co-organizer. “The pop ups are never at a gallery, sponsorships will never be accepted, and work will always be sold at or below cost. This is a people’s art event.”

All the photographers are showing people at work in Buffalo, I chose to do mostly closeups. Here’s a bit of a description describing my series…

“This series is a departure from his usual work in that he shows close up views of kitchen life and the juxtaposition of beauty and grotesque, both of which are present in the image of the butcher preparing a pork belly for bacon. The flesh of his hand is pressing down into the flesh of the pig, restraining it but in a way communing with it. Though you’d likely recognize some of the names of the hands in these photos, Joe has chosen to keep them nameless in honor of all the line cooks, prep cooks, and dishwashers who often toil unnoticed behind the kitchen doors. For some, who have never worked in a kitchen, they may have the misconception that it’s like a television show and all glamour. In snippets it can be, but mostly it is the day in and day out routine of the job. Some days you’re cutting meat, some days vegetables. It’s always hot. And then some days you’re simply buttering toast, lots and lots of toast, for a Sunday brunch.”

To see the official Facebook page, which describes the popup more fully, click here. To see the show profiled at Buffalo Rising click here. To see the show profiled, along with sample photos, at the Buffalo News, click here.

This should be a fun show, I’m really looking forward to it, and I hope to see you here. Oh, and one more thing, I’ve been told there will be free beer courtesy Community Beer Works.

Urban Simplicity.

Asparagus with oil and garlic…

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Before I begin I have to chant the mantra for all, or at least most, of the recipes which I post on this blog…this is so easy to prepare, and it is delicious and nutritious. Okay, that out of the way, this is a classic recipe for aglio e olio (oil and garlic). Most Mediterranean countries have versions of this, and nearly any foodstuff can be prepared in this manner. The classic, of course is pasta, but it is great with vegetables, potatoes, and even seafood or chicken. The key is in browning the garlic and hot peppers…it should be started in a cold pan then heated slowly until light golden-brown. At that point lemon juice is added, which forms a temporary emulsion and creates a light sauce which is literally bursting with flavor (see the two photos just below. Once you have the sauce nearly anything can be added. In this instance I added asparagus, but as aforementioned, it is applicable with a large variety of foods, especially pasta. For mare recipes cooked like this click here. The recipe which correlates with this photos is below.

Asparagus Aglio e Olio 

1 pound asparagus  

¼ cup olive oil 

3 cloves garlic, minced 

1 teaspoon crushed hot pepper 

½ teaspoon sea salt 

2 tablespoons water 

3 tablespoons lemon juice 

Trim the asparagus of their tough ends, discard the ends, then set the asparagus aside. Combine the olive oil, garlic, hot pepper, and salt in a skillet then place it over medium-high heat. Stir the garlic and peppers in the pan as it heats. Stir and cook the garlic continuously until it is golden-brown, then add the water and lemon juice. Stir the ingredients together then add the asparagus. Turn the asparagus in the sauce, then cover the pan with a lid for just a minute or two. Remove the lid and baste the asparagus with the garlic, oil, and peppers. Cook the asparagus until it changes color but is still crisp, al dente. Transfer to a plate and pour the sauce over the asparagus.

The Eggplant and the Angry Tomato.

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Okay. So this is more about the angry tomato than it is an eggplant. Or, more specifically, the angry tomato sauce. But I’m jumping ahead. 

This past summer I ate at an Italian restaurant here in Buffalo and had a pasta dish with arrabbiata sauce. Oddly–for someone who cooks for a living and who really enjoys Mediterranean food–I had not heard of this sauce. I asked the server about it and they simply said it was a “spicy tomato sauce.” Hmm…I thought. Nonetheless, it was delicious. But I also thought $17 was a bit pricey for a plate of pasta and tomato sauce.


Anyhow, this past weekend I was in Toronto with family and we ate at an Italian restaurant. I saw the same dish on the menu so decided to order it. Again, it was delicious, but also pricey @ $21. 

I decided to look into it further to recreate it for myself. It turns out that the word, arribbiata, is Italian for “angry,” making reference to the spiciness of the sauce. And the server that waited on me last summer was correct, it is simply a spicy tomato sauce. 


Arribbiata sauce, it seems, is part of a trilogy of spicy Itlian tomato sauces. It is also the simplest. They all contain hot peppers, but of the other two, Fra Diavolo (Brother Devil) also contains anchovy, red wine, and usually shellfish, while putanesca (whore sauce) contains anchovy, olives, and capers. Arribbiata sauce, though, simply contains crushed red pepper…it could be, in a way, the base sauce for the others. 

This said, in the recipe I included below I added red wine, which is an option and also makes it closer to a Fra Diavolo sauce. I also added a bit of sugar, simply because I like it, but this is also an option. While the sauce simmered and pasta cooked I also diced and sauteed an eggplant, to which I then added some of the sauce, simply to make a heartier dinner. The recipe below represents just the sauce. 

In conclusion, this is about as simple a sauce as you can get but it is packed with flavor. It can be made in a half-hour or less and can be used for a base for others. Add meat or seafood or other vegetables if you like. If you’d like a recipe for Fra Diavolo, with historical info, read this earlier post.

Arrabbiata Sauce

(Angry Sauce)

Makes about 5 cups

¼ cup olive oil

1 small onion, diced

4 cloves garlic, minced

2 teaspoons crushed hot pepper

1 cup red wine

1 cup water

1 tablespoon sugar

1 (28 oz) can crushed tomatoes

1 teaspoon salt

1 bunch fresh basil, chopped

Heat the olive oil in a heavy pot over medium-high heat, then add the onion. Cook the onion, while stirring, for about 5 minutes, or until it just begins to brown. Add the garlic and crushed hot pepper and cook for another couple minutes, or until the garlic begins to brown. 

Stir in the red wine and water, bring to a boil, then lower to a simmer. Cook the liquids for a couple minutes, then stir in the tomatoes, and salt. Simmer the sauce for about 10 minutes, then add the chopped basil and simmer another 10 minutes or so.

Maghmour!

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So before I begin discussing this recipe I have to mention my usual mantra that is common to most of the recipes which are posted on this blog…this is so delicious but also nutritious and incredibly simple to prepare. Also, this is simply a suggestion, not a blueprint. Meaning add or delete ingredients and seasonings as you like. It is, after all, your food.

That said, this is a Lebanese eggplant and chickpea stew. Some refer to this as a Lebanese version of moussaka but personally I don’t see the connection. This recipe is sort of large but it is one of those foods, like soup, that actually tastes better the second day. What I really like about this recipe–besides everything–is that the eggplant melts into the sauce giving it a sort silken quality. In this recipe I used canned tomatoes but in the summertime I would likely use fresh. This is also a chameleon of a recipe in that not only can it be eaten as an appetizer (on toast points or with flat bead), as a side dish or part of mezze table, but also as a main course over rice or with a fried egg on it (as I ate it the other night). 

For additional Lebanese-inspired recipes, click here


Maghmour
(Lebanese Eggplant and Chickpea Stew)

Serves 6-8

¼ cup olive oil
1 medium onion, diced
1 small bell pepper, diced
4 cloves garlic, minced
2 medium eggplant, diced
2 tablespoons smoked paprika
2 teaspoons kosher salt
2 teaspoons crushed hot pepper
2 teaspoons whole cumin seed
1 cup water
1 (28oz. can) crushed tomatoes
2 (15oz. cans) chickpeas, drained and rinsed
1 small bunch mint, chopped

Heat the olive oil in a heavy pot over medium-high heat and add the onion and bell pepper. Cook for a few minutes while stirring, until the onion just begins to brown.

Add the garlic and the diced eggplant. Initially the eggplant will absorb the oil and begin to stick to the pan, it is for this reason you should stir nearly continuously for a couple minutes.

Once the eggplant softens, begins to brown, and releases the oil, add the smoked paprika, salt, hot pepper, and cumin seed. Cook the spices for a minute or two.

Stir in the water, tomatoes, and chick peas. Bring the stew to a boil, then lower to a slow simmer. If it is too thick add additional water. Simmer the stew for 15-20 minutes.

Stir in the mint and remove the stew from the heat. This can be eaten hot, room temperature, or even chilled in the summer months.

Urban Simplicity.

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