Tag Archives: Mediterranean Cuisine

Penne with Salmon, Sun-Dried Tomatoes, and Spinach

This is a really simple, flavorful, and healthy pasta dish to prepare. But as usual the recipe is not carved in stone. Add or subtract the ingredients you like. I happen to like fish, so I made it with salmon. But this could easily be made with chicken instead, or even vegetarian. The simple recipe is below.

Penne with Salmon, Sun-Dried Tomatoes, and Spinach
Makes about 2 portions
2 cups whole wheat penne (5 or 6 ounces)
3 tablespoons olive oil
8 ounces salmon filet, diced
1 small onion, diced
2 cloves garlic, minced
2 ounces sun-dried tomatoes, julienned
½ teaspoon dried basil
¼ teaspoon crushed hot pepper
¼ teaspoon kosher salt
1½ cups chicken or vegetable broth
2 cups spinach leaves, washed and chopped
Boil the penne in lightly salted water, drain it, and set aside. Heat the olive oil in large a heavy skillet. Add the diced salmon, cook it until lightly browned, then remove it from the pan with a slotted spoon, and set aside (leave the oil in the pan). Add the onion to the pan and cook for a few minutes, until it just begins to brown. Add the garlic, sun-dried tomatoes, basil, hot pepper, and salt. Cook for a minute or so, then add the broth. Coo the broth until it reduces and concentrates east half. Stir in the spinach and cook it for just a minute. Add the cooked pasta and salmon back to the pan and gently fold it into the broth and other ingredients until heated through. And if you’d like, garnish with grated cheese. 

Spicy Kibbet Batata with Broccoli (yum!)

Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli
Makes a couple dozen patties
2 potatoes, peeled and diced
1 onion, diced
3 cloves garlic, minced
2 jalapeno peppers, seeded and diced
1 head broccoli, chopped
1 bunch parsley, washed and chopped
1 bunch cilantro, washed and chopped
1 cup bulgur wheat
3 tablespoons olive oil
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon ground turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
½ cup whole wheat flour
oil for pan-frying
Boil the potatoes until soft, then drain them and set aside.
Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.
Combine the parsley and cilantro in a food processor and process until minced, then set aside.
Place the chopped broccoli in a food processor and process until finely minced, then set aside.
While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.
Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.
After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout. 

Spicy Kibbet Batata with Broccoli (yum!)

Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli

Makes a couple dozen patties

2 potatoes, peeled and diced

1 onion, diced

3 cloves garlic, minced

2 jalapeno peppers, seeded and diced

1 head broccoli, chopped

1 bunch parsley, washed and chopped

1 bunch cilantro, washed and chopped

1 cup bulgur wheat

3 tablespoons olive oil

1 teaspoon whole cumin seed

1 teaspoon whole coriander seed

1 teaspoon ground turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

½ cup whole wheat flour

oil for pan-frying

Boil the potatoes until soft, then drain them and set aside.

Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.

Combine the parsley and cilantro in a food processor and process until minced, then set aside.

Place the chopped broccoli in a food processor and process until finely minced, then set aside.

While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.

 

 

Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.

After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout.

 

 

Urban Simplicity.

Spicy Sweet Potato Hummus with Caramelized Vegetables…

Firstly, and you may already know this, but I didn’t list the ingredient, chickpea, in the title of this recipe because it is actually already listed…the word hummus is the Arabic word for chickpea. Anyhow, I’ll say my recipe mantra again…this recipe is so easy and delicious you’ll wonder why you haven’t made it before (but maybe you have). The sweet potatoes offer not only a bit of sweetness to the recipe but also a certain creaminess. I also topped this with a good dollop of plain yogurt, and vegetables (onion, squash, sliced Brussels sprouts, mushrooms, and a bit more garlic) which I caramelized in olive oil in a hot skillet. And rather than using proper utensils, I went slightly feral and used sliced and toasted whole wheat bread (click here for whole wheat bread recipes). Anyhow, and just to be a bit redundant, this recipe is really easy to make, packed full of nutrients, and super-delicious.

Spicy Sweet Potato Hummus

Makes about 3 cups

2 medium sweet potatoes (about 1 pound)

1 can (15 oz.) chickpeas, rinsed

6 tablespoons tahini

4 cloves garlic

2 teaspoons ground cumin

1 teaspoon sea salt

4 tablespoons cup lemon juice

6 tablespoons cup water

4 tablespoons Frank’s hot sauce

Preheat an oven to 325F. Using the tip of a sharp knife, pierce the sweet potatoes a few time, then place them on a baking sheet. Bake the sweet potatoes for about an hour, or until very soft. Remove them from the oven and allow them to cool. When they are cool enough to handle, peel and dice them. Place the cooked and diced sweet potato, along with all of the remaining ingredients in a food processor and process until smooth. If the hummus is too thick add additional water or lemon.


Urban Simplicity.

Red Lentil Soup with Potato and Spinach…

I’ve posted a recipe for this before (a few times no doubt) but each time is slightly different. This soup is so easy to make but at the same time bursting with flavor and super-nutritious. What’s different about this version is I used a sort of slow-cooked sofrito to bring out the flavors of the vegetables and spices. And a sofrito is really as simple as that…cooking vegetables and spices very slowly until they caramelize, the liquid evaporates, and the result is an intense flavorful paste. Anyhow, here it is…

Red Lentil Soup with Spinach

Makes about 2 quarts

4 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 teaspoons whole cumin seed

2 teaspoon turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

1 (15 oz. Can) diced tomatoes

2 cups red lentils

8 cups chicken broth

2 medium potatoes, peeled and diced

4 cups (4-6 ounces) fresh spinach, chopped

¼ cup lemon juice

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste.

Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Urban Simplicity.

Red Lentil Soup with Potato and Spinach…

I’ve posted a recipe for this before (a few times no doubt) but each time is slightly different. This soup is so easy to make but at the same time bursting with flavor and super-nutritious. What’s different about this version is I used a sort of slow-cooked sofrito to bring out the flavors of the vegetables and spices. And a sofrito is really as simple as that…cooking vegetables and spices very slowly until they caramelize, the liquid evaporates, and the result is an intense flavorful paste. Anyhow, here it is…

Red Lentil Soup with Spinach 

Makes about 2 quarts
4 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons whole cumin seed
2 teaspoon turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
1 (15 oz. can) diced tomatoes
2 cups red lentils
8 cups chicken broth
2 medium potatoes, peeled and diced
4 cups (4-6 ounces) fresh spinach, chopped
¼ cup lemon juice

 

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste.

Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Urban Simplicity.

Falafel!


I’ve posted variations of falafel various times on this blog (click here to see them), but they all employed the use of cooked chickpeas in the recipe. I’ve seen recipes making this recipe where the chickpeas are not previously cooked, but simply soaked. And I’ve watched my friend Emad, who is from Bagdad, make this version. What’s different about this version and Emad’s is that he seasons in the Iraqi fashion with ground star anise, whereas I used the Lebanese spice mix known simply as “seven-spice,” or baharat in Arabic. what I like about making this with the chickpeas simply soaked rather than pre-cooked, is how crunchy they are. The recipes for baharat, along with taratoor (lemony tahini sauce), are both listed at the bottom of this page. If you do not have the seven spices, or don’t have the initiative to make it, simply substitute with 1/2 teaspoon cumin and a 1/2 teaspoon allspice. Also, while I made my son a traditional falafel sandwich in rolled flatbread for lunch, I ate mine on a salad…sliced summer tomato, avocado, sliced raw onion, feta cheese, fresh parsley and cilantro, and then drizzled with taratoor, hot sauce, and virgin olive oil (yum!). Anyhow, the easy and super-crunchy recipe and pics are below. If you’ve ever wanted to make restaurant or food-truck quality falafel in your home kitchen, this is it. To see other Lebanese-inspired recipes, click here.


Falafel 

Makes about 2 dozen small patties
1 cup dried chickpeas
3 cups water
½ small onion, diced
½ bunch Italian parsley, washed and chopped
½ bunch cilantro, washed and chopped
3 cloves garlic, minced
1 teaspoon crushed hot pepper
1 teaspoon kosher salt
1 teaspoon Lebanese-style baharat mix
½ teaspoon turmeric
½ teaspoon baking powder
4 tablespoons whole wheat flour
vegetable oil for pan-frying

Combine the chickpeas and water together in a bowl overnight and leave them at room-temperature to reconstitute. 

  Drain the chickpeas, discarding the water, and combine them with the onion, parsley, cilantro, garlic, hot pepper, salt, baharat, turmeric, and baking powder. Mix thoroughly.

Transfer the ingredients to a food processor (in batches if necessary) and process until a mealy consistency. Return the falafel mix to a bowl and mix in the flour by hand. Cover and refrigerate for about ½ hour.

 

Shape into patties, preheat about a half-inch of oil in a skillet, and pan-fry (in batches) on both sides until golden and cooked through. Transfer to absorbent paper and serve with Taratoor sauce.

Lebanese Seven Spice Mix 

Makes about 4 tablespoons
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.

Taratoor 
Makes about 1 cup.

1 cup tahini¼ cup fresh lemon juice¾ cup cold water2 cloves garlic, minced¼ teaspoon cayenne pepper¼ teaspoon sea salt. Place all of the ingredients in a large bowl and whisk until smooth. If too thick or too thin, adjust the consistency with water or tahini.

.

Employee Meal 4.27.15

One of the great things about being a chef is not only being able to cook for others but also for one’s self. And on slower days–such as today–I do just that, so today I served food that I like to eat. There was salad, of course, and (labneh) thick yogurt, but also moudardara (rice and lentils), and kabees el lift (pickled turnip colored with beet). Yum.

If you would like to make your own yogurt, click here for a recipe.
For the moudardara recipe, click here.
And for the fermented turnip pickles, click here.

Urban Simplicity.

Mediterranean-Style “Golden” Rice-and-Beans

Okay, so first a couple things. The recipe for this exact dish pictured is at the bottom of this post, but what I really wanted to show here is the method in which to make this; the flavorings and seasonings are interchangeable. Rice-and-beans, of course, are a staple in many cultures around the world. What makes this version truly bursting with flavor is it’s use of sofrito, a sort of seasoning blend made with caramelized onion, peppers, tomato, garlic, and spices. And versions of sofrito can be found in many areas of the world as well, but what makes this Mediterranean are the spices that I used…turmeric, Lebanese seven-spice mix (click here for the recipe), smoked paprika, and saffron. The combination of all of these things gives this dish not only an intoxicating aroma, but also it’s beautiful golden hue. Rice-and-beans on their own are a complete protein, this is how so many people around the world survive of various combinations of this, and this is why this is also a valuable combination for vegans and vegetarians. While the recipe below is not vegetarian (I used chicken broth) it can be if you use vegetable broth. Inversely, one can easily add chicken, seafood, pork, or even lamb to this dish. I also used brown rice rather than white so it contains more vitamins, but this is also why the longer cooking time. Anyhow, here’s how to make it…


Begin by making the sofrito, Heat olive oil in a pot and add diced onion and pepper. Cook them somewhat slowly until they are very cooked and begin to brown slightly. Then add minced garlic and cook that for a few minutes.

Then add whatever herbs or spices you may be using.

Then add tomato. This time of year I use tomato paste because it is already concentrated, but in the summer when my garden is full I often us fresh ripe tomato but have to cook it a bit longer to concentrate the flavors.

Continue to cook the vegetables and spices over moderately low heat until everything is soft and cooked and concentrated. Below is the complete sofrito.

Add the rice and stir it to coat it with the oil and sofrito.

Then add simmering broth. Bring the liquid to a boil, then lower it to a simmer. Cover the pot and cook the rice for 30-50 minutes (depending on the brand). Do not stir the rice. If using white rice, cook it for 18-20 minutes. 

Check the rice, and about 5 or 10 minutes before it is finished add cooked beans or lentils without stirring. After the rice has cooked, remove it from the heat and allow it to rest (without stirring) for about 5 minutes.

Just before serving, fluff the rice and gently fold in the beans.

Golden Brown Rice-and-Beans 

 Makes 4-6 portions

4 tablespoons olive oil

1 small onion, diced

1 red bell pepper

3 cloves garlic, minced

2 teaspoons turmeric

2 teaspoons smoked paprika

¼ teaspoon kosher salt

1 pinch saffron threads

2 tablespoons tomato paste

1 cup brown rice

2-3 cups chicken broth (hot)

1 (15 oz) can white beans, rinsed

Heat the olive oil in a heat pot over medium heat. Add the onion and bell pepper and cook slowly for about 10 minutes while stirring. When the onion and pepper is very soft and just begins to brown, add the garlic and cook another minute or two. Lower the heat, then stir in the seven-spice mix, turmeric, paprika, salt, and saffron. Cook the spices for just a few seconds then stir in the tomato paste. Cook the vegetables, spices, and tomato paste over low heat for about 5 minutes while stirring. Then add the rice, stirring it into the seasonings, then add 2 ½ cups broth, stirring it in as well. Raise the heat until the liquid boils, then lower it again to a slow simmer. Cover the pot and cook the rice for 30-50 minutes (depending on the brand), or until it is almost done. If the rice needs more liquid, add the remaining broth. Without stirring, add the beans on top of the rice, re-cover the pot, remove it from the heat, and allow it to rest for 5 or 10 minutes. Just before serving, fluff the rice and gently fold in the beans.

Mediterranean-Style "Golden" Rice-and-Beans

Okay, so first a couple things. The recipe for this exact dish pictured is at the bottom of this post, but what I really wanted to show here is the method in which to make this; the flavorings and seasonings are interchangeable. Rice-and-beans, of course, are a staple in many cultures around the world. What makes this version truly bursting with flavor is it’s use of sofrito, a sort of seasoning blend made with caramelized onion, peppers, tomato, garlic, and spices. And versions of sofrito can be found in many areas of the world as well, but what makes this Mediterranean are the spices that I used…turmeric, Lebanese seven-spice mix (click here for the recipe), smoked paprika, and saffron. The combination of all of these things gives this dish not only an intoxicating aroma, but also it’s beautiful golden hue. Rice-and-beans on their own are a complete protein, this is how so many people around the world survive of various combinations of this, and this is why this is also a valuable combination for vegans and vegetarians. While the recipe below is not vegetarian (I used chicken broth) it can be if you use vegetable broth. Inversely, one can easily add chicken, seafood, pork, or even lamb to this dish. I also used brown rice rather than white so it contains more vitamins, but this is also why the longer cooking time. Anyhow, here’s how to make it…

Begin by making the sofrito, Heat olive oil in a pot and add diced onion and pepper. Cook them somewhat slowly until they are very cooked and begin to brown slightly. Then add minced garlic and cook that for a few minutes.

Then add whatever herbs or spices you may be using.

Then add tomato. This time of year I use tomato paste because it is already concentrated, but in the summer when my garden is full I often us fresh ripe tomato but have to cook it a bit longer to concentrate the flavors.

Continue to cook the vegetables and spices over moderately low heat until everything is soft and cooked and concentrated. Below is the complete sofrito.

Add the rice and stir it to coat it with the oil and sofrito.

Then add simmering broth. Bring the liquid to a boil, then lower it to a simmer. Cover the pot and cook the rice for 30-50 minutes (depending on the brand). Do not stir the rice. If using white rice, cook it for 18-20 minutes. 

Check the rice, and about 5 or 10 minutes before it is finished add cooked beans or lentils without stirring. After the rice has cooked, remove it from the heat and allow it to rest (without stirring) for about 5 minutes.

Just before serving, fluff the rice and gently fold in the beans.


Golden Brown Rice-and-Beans 

 Makes 4-6 portions
4 tablespoons olive oil
1 small onion, diced
1 red bell pepper
3 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons smoked paprika
¼ teaspoon kosher salt
1 pinch saffron threads
2 tablespoons tomato paste
1 cup brown rice
2-3 cups chicken broth (hot)
1 (15 oz) can white beans, rinsed
Heat the olive oil in a heat pot over medium heat. Add the onion and bell pepper and cook slowly for about 10 minutes while stirring. When the onion and pepper is very soft and just begins to brown, add the garlic and cook another minute or two. Lower the heat, then stir in the seven-spice mix, turmeric, paprika, salt, and saffron. Cook the spices for just a few seconds then stir in the tomato paste. Cook the vegetables, spices, and tomato paste over low heat for about 5 minutes while stirring. Then add the rice, stirring it into the seasonings, then add 2 ½ cups broth, stirring it in as well. Raise the heat until the liquid boils, then lower it again to a slow simmer. Cover the pot and cook the rice for 30-50 minutes (depending on the brand), or until it is almost done. If the rice needs more liquid, add the remaining broth. Without stirring, add the beans on top of the rice, re-cover the pot, remove it from the heat, and allow it to rest for 5 or 10 minutes. Just before serving, fluff the rice and gently fold in the beans.


Lebanese-Style Pickled Turnips…

A few turnips, a beet, some water, and a little salt. That’s it. That’s all you need for this really healthy and bursting-with-flavor recipe. The classic recipe (below) also includes a hot pepper and possible some onion, but I didn’t want that in this one…I wanted the brightness of the vegetable itself. 


It’s interesting in that as I was slicing the beets and turnip I was listening to The Splendid Table with Lynne Rossetto Kasper and one of her guests today was Maureen Abood, the Lebanese-American author discussing her new book of Lebanese food (it’s also on my personal book list). Serendipity, I suppose.


Anyhow, the image above is of the vegetables just added to the saltwater brine; they are not fermented yet. They were just added to the crock, and with warmer temps they should only take about a week to ferment. The single beet will color everything a lovely magenta; I’ll post a pic of the finished recipe. 

Anyhow, if you would like more Lebanese-inspired recipes, click here; for more recipes that are fermented, click here; and if you would like to read an article on fermentation, click here.

Lebanese-Style Pickled Turnips

8 turnips, peeled and sliced

1 beet, peeled and sliced

1 small onion, peeled and sliced

2 jalapenos, peeled and sliced

4 cups water

2 tablespoon kosher salt

Combine the turnips, beets, onions, and jalapeno in a container that is wide enough to fit a few small plates. Press down on the vegetables with your hands to release some of their juices. Combine the water and salt in a bowl and pour over the vegetables. Weight the vegetables with plates; they should be completely covered in salt water. Cover and leave at room temperature. Small bubbles will appear within 2 or 3 days, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the turnip will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. 

Lebanese-Style Pickled Turnips…

A few turnips, a beet, some water, and a little salt. That’s it. That’s all you need for this really healthy and bursting-with-flavor recipe. The classic recipe (below) also includes a hot pepper and possible some onion, but I didn’t want that in this one…I wanted the brightness of the vegetable itself. 

It’s interesting in that as I was slicing the beets and turnip I was listening to The Splendid Table with Lynne Rossetto Kasper and one of her guests today was Maureen Abood, the Lebanese-American author discussing her new book of Lebanese food (it’s also on my personal book list). Serendipity, I suppose.

Anyhow, the image above is of the vegetables just added to the saltwater brine; they are not fermented yet. They were just added to the crock, and with warmer temps they should only take about a week to ferment. The single beet will color everything a lovely magenta; I’ll post a pic of the finished recipe. 

Anyhow, if you would like more Lebanese-inspired recipes, click here; for more recipes that are fermented, click here; and if you would like to read an article on fermentation, click here.

Lebanese-Style Pickled Turnips

8 turnips, peeled and sliced

1 beet, peeled and sliced

1 small onion, peeled and sliced

2 jalapenos, peeled and sliced

4 cups water

2 tablespoon kosher salt


Combine the turnips, beets, onions, and jalapeno in a container that is wide enough to fit a few small plates. Press down on the vegetables with your hands to release some of their juices. Combine the water and salt in a bowl and pour over the vegetables. Weight the vegetables with plates; they should be completely covered in salt water. Cover and leave at room temperature. Small bubbles will appear within 2 or 3 days, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the turnip will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. 

Spaghetti con broccoli, aglio, olio e brodo…

I haven’t posted this in a while but I made it for dinner tonight and thought I would. It is so simple but yet so delicious. Substitute any vegetable for the broccoli.  

Spaghetti con broccoli, aglio, olio e brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth) 

Yield: 4 servings

 

½ pound spaghetti

¼ cup virgin olive oil

3 cloves garlic, minced

½ teaspoon crushed hot pepper

1 cup chicken broth

¼ teaspoon sea salt

1 large head broccoli, chopped

2 tablespoons Parmesan cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Urban Simplicity.

Spaghetti con broccoli, aglio, olio e brodo…

I haven’t posted this in a while but I made it for dinner tonight and thought I would. It is so simple but yet so delicious. Substitute any vegetable for the broccoli.  

Spaghetti con broccoli, aglio, olio e brodo 
(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth) 

Yield: 4 servings 

½ pound spaghetti
¼ cup virgin olive oil
3 cloves garlic, minced
½ teaspoon crushed hot pepper
1 cup chicken broth
¼ teaspoon sea salt
1 large head broccoli, chopped
2 tablespoons Parmesan cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Urban Simplicity.

Penne Pasta with Caramelized Onions and Garlic and other Good Things

Penne Pasta with Caramelized Onions and Garlic and other Good Things

Serves 4

½ pound whole wheat penne
4 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
½ teaspoon crushed hot pepper
½ teaspoon rosemary
¼ teaspoon sea salt
½ cup julienned sun-dried tomatoes
2 cups chicken broth
1 large head broccoli, chopped
1 can chickpeas, drained and rinsed
¼ cup Parmesan cheese

Cook the penne in boiling water until al dente, then drain it and set aside. Heat the olive oil in a heavy sauce pot over medium heat and add the onion. Cook the onion slowly for about 5 minutes, or until it just begins to change color. Add the garlic and cook another few minutes, or until the onions and gralic are browned but not burnt. Stir in the hot pepper, rosemary, and salt; stir and cook for a few seconds to bring out the pepper and herb’s flavors, then add the tomatoes and broth. Bring the broth to a boil, then lower it to a simmer. Then add the broccoli and chickpeas. Simmer the broth for about ten minutes, while gently stirring the broccoli and chick peas. After the broth reduces a bit, and the broccoli is nearly cooked, add the cooked pasta. Gently cook and fold the pasta into the vegetables and broth for a couple minutes. Remove the pot from the heat and stir in the cheese.

Salade d’hiver…

So just because it is the middle of February and one of the most frigid nights of the year it doesn’t mean you can’t eat a salad. This is great as a side or hearty enough as a main dish. And with saffron-poached potatoes, French lentils, and a cumin-coriander vinaigrette, what’s not to like. While this may look complicated at first, if you look at each step it is really simple.

Salade d’hiver

Serves 8-10

For the vinaigrette:

1 cup virgin olive oil

½ cup white balsamic vinegar

3 cloves garlic, minced

1 teaspoon sea salt

2 teaspoons whole cumin seed

2 teaspoons whole coriander seed

2 teaspoons Aleppo pepper

Combine the olive oil, vinegar, garlic, and salt in a small bowl and whisk together. Combine the cumin, coriander, and Aleppo pepper in a small dry skillet and place it over medium-high heat. Cook the spices for a couple minutes—until they begin to smoke and pop—and then stir them into the vinaigrette. Set the vinaigrette aside while you prepare the salad.

For the salad:

4 medium potatoes, peeled and diced

1 pinch saffron threads

½ pound French lentils

4 ounces sun-dried tomatoes

1 red bell pepper

½ small red onion, sliced

4 ounces feta cheese, crumbled

1 small bunch parsley, coarsely chopped

Combine the potatoes and saffron in a small pot with just enough cold water to cover them. Place the pot over medium high heat and boil the potatoes until they are cooked but not falling apart. Drain the potatoes (reserve the liquid for a soup or discard it), spread them on a plate, and allow to cool to room temperature.

 In another pot, boil the lentils for about 20 minutes, or until cooked but not mushy. Drain the lentils, spread them on a plate, and cool to room temperature.

Place the sun-dried tomatoes in a small bowl, pour simmering water over the tomatoes, and let them rest for five minutes, then drain and dice them.

 Roast the red pepper over and open flame, and then—after letting it steam in a bag—remove its skin under cool running water. Then dice the pepper. (Click here for step-by-step directions on how to roast a pepper.)

To assemble the salad, combine all of the salad ingredients in a bowl. Whisk together the vinaigrette and pour it over the salad. Gently fold the dressing into the salad ingredients. Serve at room temperature or chilled.

Salade d’hiver…

So just because it is the middle of February and one of the most frigid nights of the year it doesn’t mean you can’t eat a salad. This is great as a side or hearty enough as a main dish. And with saffron-poached potatoes, French lentils, and a cumin-coriander vinaigrette, what’s not to like. While this may look complicated at first, if you look at each step it is really simple.

Salade d’hiver
Serves 8-10
For the vinaigrette:
1 cup virgin olive oil
½ cup white balsamic vinegar
3 cloves garlic, minced
1 teaspoon sea salt
2 teaspoons whole cumin seed
2 teaspoons whole coriander seed
2 teaspoons Aleppo pepper

Combine the olive oil, vinegar, garlic, and salt in a small bowl and whisk together. Combine the cumin, coriander, and Aleppo pepper in a small dry skillet and place it over medium-high heat. Cook the spices for a couple minutes—until they begin to smoke and pop—and then stir them into the vinaigrette. Set the vinaigrette aside while you prepare the salad.

For the salad:
4 medium potatoes, peeled and diced
1 pinch saffron threads
½ pound French lentils
4 ounces sun-dried tomatoes
1 red bell pepper
½ small red onion, sliced
4 ounces feta cheese, crumbled
1 small bunch parsley, coarsely chopped
Combine the potatoes and saffron in a small pot with just enough cold water to cover them. Place the pot over medium high heat and boil the potatoes until they are cooked but not falling apart. Drain the potatoes (reserve the liquid for a soup or discard it), spread them on a plate, and allow to cool to room temperature. 
 In another pot, boil the lentils for about 20 minutes, or until cooked but not mushy. Drain the lentils, spread them on a plate, and cool to room temperature.
Place the sun-dried tomatoes in a small bowl, pour simmering water over the tomatoes, and let them rest for five minutes, then drain and dice them. 
 Roast the red pepper over and open flame, and then—after letting it steam in a bag—remove its skin under cool running water. Then dice the pepper. (Click here for step-by-step directions on how to roast a pepper.)
To assemble the salad, combine all of the salad ingredients in a bowl. Whisk together the vinaigrette and pour it over the salad. Gently fold the dressing into the salad ingredients. Serve at room temperature or chilled.

How to roast a pepper…

So it’s February and one of the coldest nights of the year and I am thinking about peppers. Maybe I am thinking about summer…this is what I start to do this time of year. Roasted peppers are readily available in cans and jars but they are about as simple as things can be to prepare yourself and the flavor that it adds to a dish is worth the few minutes it takes. This is an ancient technique of cooking vegetables where the peppers are not actually roast in the oven but are “roast” over an open flame. The skin becomes charred black as night. With a little steam the skin just about falls off the pepper leaving only the tender cooked flesh with a light smoky flavor. This can be done outside over a grill or directly over the open flame of the burner on your stove.

The first time that I had seen this done was while I was at culinary school in the mid 1980’s. The chef-instructor had a thick German accent and when he told me to put the pepper over the flame of the burner I thought I had heard him wrong and instinctively reached for a skillet. After telling me again he became frustrated and grabbed the pepper from my hands and put it–almost throwing it–onto the bare flame. At the time I thought he was nuts, but when I tasted the resulting product I knew that he wasn’t. Okay, maybe he was a bit crazy. Anyhow, to roast a pepper do this:

Remove stickers from the pepper. Place the pepper directly on the grate of your gas stove with the flame adjusted to medium (as pictured above). Using a set of tongs turn the pepper every couple of minutes until the entire outside is completely black. 

Place the blackened pepper(s) into a small paper bag and seal it closed. Allow the pepper to rest for a couple of minutes. The steam that naturally occurs loosens the skin.

Remove the pepper, and while holding it under cold running water gently rub of the blackened skin (it’s wise, but not essential, to do this over a small colander to catch the skin, which may clog the drain).

 After the skin is removed gently tear the pepper in two and remove the stem and rinse the seeds. The pepper is now suitable for eating straight away, marinating, or to be used in any recipe that calls for such.

Urban Simplicity.

How to roast a pepper…

So it’s February and one of the coldest nights of the year and I am thinking about peppers. Maybe I am thinking about summer…this is what I start to do this time of year. Roasted peppers are readily available in cans and jars but they are about as simple as things can be to prepare yourself and the flavor that it adds to a dish is worth the few minutes it takes. This is an ancient technique of cooking vegetables where the peppers are not actually roast in the oven but are “roast” over an open flame. The skin becomes charred black as night. With a little steam the skin just about falls off the pepper leaving only the tender cooked flesh with a light smoky flavor. This can be done outside over a grill or directly over the open flame of the burner on your stove.
The first time that I had seen this done was while I was at culinary school in the mid 1980’s. The chef-instructor had a thick German accent and when he told me to put the pepper over the flame of the burner I thought I had heard him wrong and instinctively reached for a skillet. After telling me again he became frustrated and grabbed the pepper from my hands and put it–almost throwing it–onto the bare flame. At the time I thought he was nuts, but when I tasted the resulting product I knew that he wasn’t. Okay, maybe he was a bit crazy. Anyhow, to roast a pepper do this:
Remove stickers from the pepper. Place the pepper directly on the grate of your gas stove with the flame adjusted to medium (as pictured above). Using a set of tongs turn the pepper every couple of minutes until the entire outside is completely black. 
Place the blackened pepper(s) into a small paper bag and seal it closed. Allow the pepper to rest for a couple of minutes. The steam that naturally occurs loosens the skin.

Remove the pepper, and while holding it under cold running water gently rub of the blackened skin (it’s wise, but not essential, to do this over a small colander to catch the skin, which may clog the drain).

 After the skin is removed gently tear the pepper in two and remove the stem and rinse the seeds. The pepper is now suitable for eating straight away, marinating, or to be used in any recipe that calls for such.

Shakshouka!

So first of all, I have to come clean about something. You may be wondering what a guy like me (one who tries to shop relatively seasonally) is doing with fresh peppers and tomatoes in February…sorry, I had a momentary desire for warmer months and sought it through food…it’s about this time of the year that the constant snow and grey begins to get to me. Thus said, you can use canned diced tomatoes for this, which I have in the past.

Shakshouka is a Mediterranean egg dish that is simple to make, nutritious, and really delicious. There are no hard and fast rules for the recipe other than it usually contains tomatoes and peppers, but one can also add other things they like, such as potatoes or beans (just to name a few). The sauce itself can be a sort of salsa-y type sauce, such as this recipe, or it can be more of a smooth tomato sauce (such as this recipe which I posted last year). It can be either cooked entirely on the stove-top (such as the recipe posted here) or it can be finished in the oven (as with this previous recipe). It is a recipe that is suitable for breakfast, lunch or dinner. By now you likely get the picture…it’s really up to you how you want to make this and in fact eat it. Anyhow, the recipe which I made today, and the one pictured, is below. 

Shakshouka

Serves 2

3 tablespoons olive oil

½ small onion, diced

½ green bell pepper, diced

1 jalapeno pepper, minced

2 cloves garlic, minced

½ teaspoon oregano

¼ teaspoon whole cumin seed

¼ teaspoon kosher salt

2 medium tomatoes, diced

½ cup water

4 large eggs

heat the olive oil in a heavy skillet over medium high heat. Add the onion and bell pepper; saute for a few minutes, then add the jalapeno and garlic. Cook for a few minutes longer, until the vegetables begin to brown slightly, then add the oregano, cumin, and salt; stir for a just a minute to release the flavor of the seasonings, then add the tomatoes and water. Bring the liquid to a boil then lower it to a simmer. Cook the sauce for about five minutes, or until it reduces and becomes somewhat thick. Lower the heat to a very slow simmer, then crack the eggs into the sauce. Cover the skillet with a lid and cook the eggs for about 5 minutes, or until they are cooked to your liking. Serve with crusty bread.

Urban Simplicity.