ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE

Posted in Small Dishes, Vegetarian-friendly, Veggies by sallybr

It’s been incredibly hot in this neck of the woods, so our dinners are for the most part light and easy to prepare. This frittata was inspired by a recipe from Elle a la Table. Delicious, even if the cucumber sauce seemed a bit unusual to be paired with it. They worked well together, much to my delight.

ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE
(inspired by Elle a la Table)

5 eggs
1 shallot, minced finely
1 zucchini (you might not need the whole zucchini, depending on its size)
20 g butter, divided
1 tablespoon grape seed oil
50 g pecorino cheese, grated
1/2 cucumber
150 g thick Greek yogurt
Herbes de Provence to taste
salt and pepper to taste

Prepare the sauce: peel and grate the cucumber. Mix them with the yogurt, Herbes de Provence, salt and pepper. Reserve in the fridge until needed.

Wash the zucchini and cut in very thin rounds, do not peel it. In a large frying pan, cook the shallot and zucchini slices with half the butter and the olive oil over medium heat for 10 minutes, stirring regularly.

Meanwhile, beat the eggs. Stir in the grated pecorino. Season with salt and pepper to taste. Increase the heat under the pan, add the remaining butter, and pour in the eggs. Cook until the bottom is fully set, cover the pan to allow steam to help start setting the top. Flip the frittata with the help of a plate, and cook the second side for a few minutes, util just set.

Serve with the cucumber sauce. It is also very good cold.

ENJOY!

to print the recipe, click here

Comments: I don’t buy Pecorino cheese that often, but I probably should. It has such a sharp bite, sometimes it’s exactly what you need. For the frittata I used my Tarte Tatin pan, which is quite appropriate with the handles that allow for efficient “flipping”. The diameter is 9 3/4 inch, 2 inches high. You will have to use the amount of zucchini slices that fully cover your pan, and also play with the number of eggs. Full coverage is needed, but you cannot add a large volume or it will be a mess to try and flip it. For our pan, five eggs was the perfect amount.

The cucumber sauce is quite refreshing, you can use it as a side dish for all sorts of meals, I am dreaming of grilled salmon next. I was not sure if I was going to like the combination, so I added alongside. But here’s my second helping…

Very delicious, simple and light dinner. Slices of sourdough were of course much appreciated also…

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16Sep2020

TURKEY-SPINACH MEATBALLS WITH CARDAMON TOMATO SAUCE

Posted in Poultry by sallybr

A considerably lighter version of the traditional Italian meatballs, this one takes ground turkey, almond flour and is baked instead of fried. The addition of dates in the meatballs and Middle Eastern spices in the sauce move it even farther away from Italy, but I promise you, it’s very good. You just need a light hand dealing with them, they are very delicate.

TURKEY-SPINACH MEATBALLS WITH CARDAMON TOMATO SAUCE
(from the Bewitching Kitchen, inspired by many sources)

for the meatballs:
2 tbsp olive oil
1 bag (4oz) baby spinach
¼ cup dates, coarsely chopped
1 lb ground turkey (preferably dark meat)
1 egg
1/2 cup almond flour
ground nutmeg, salt and pepper to taste

for the tomato sauce:
2 tablespoons grape seed oil
6 cardamom pods
2 dried bay leaves
1 cinnamon stick
1/4 tsp ground coriander (I used whole the first time, but ground works better here)
1 bottle or can of tomato passata (about 15 ounces)
1 teaspoons ground Kashmiri chiles (or any pepper of your choice)
salt and pepper to taste

Make the meatballs. Heat the oven to 350°F. Line a baking sheet with parchment paper. In a large, 12-inch skillet, warm the olive oil over low heat. Add the spinach and dates, sprinkle a touch of salt, and cook until the leaves begin to wilt, about 1 minute. Transfer the mixture to the food processor and run it a few times to chop a little. Add the ground turkey to the processor, the egg, almond flour and the seasonings. Pulse until everything is starting to get combined, but do not let it turn into a homogeneous paste.

Form the mixture into little balls, keep them reasonably small (about 1.5 in) otherwise they might crumble too much. Place them in the prepared baking sheet and bake for 25 minutes, turning them over half-way into baking time.

Make the tomato sauce. Heat the oil in a small saucepan over medium heat. Sprinkle in the cardamom pods, bay leaves, and cinnamon sticks, and let them get very fragrant, about 1 minute. Carefully pour in the tomato passata. Add the Kashmiri chile, salt, pepper, and stir to blend. Simmer gently on low heat for 20 minutes. Discard the cardamon, bay, and cinnamon sticks.

When the meatballs are ready, place them in the warm sauce and gently simmer everything together for 10 minutes. Keep the heat very low. Serve with your favorite pasta or grain.

ENJOY!

to print the recipe, click here

Comments: Kashmiri chile is a recent passion of mine. It has a special kind of heat that I like quite a bit, and it gives the food a beautiful red color, deeper than you would get from adding cayenne. I’ve been using it quite often and in this Middle Eastern-inspired sauce it does a beautiful job. I made this sauce twice since preparing this recipe, it is great as a milder substitute for the classic shakshuka, and if you add a bit of fresh orange zest right before serving you will be a happy camper. Passata is my favorite starting point, we have a very nice Italian brand available in town, but any type of crushed tomatoes will do. As to the turkey meatballs, feel free to start the recipe by sauteing onions and garlic before adding the spinach to the skillet. We omit those for food sensitivities but your kitchen, your rules!

The meatballs are super tender, moist, and with just a touch of sweetness from the dates.

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3May2020

CAULIFLOWER FOR COMPANY? YES, PLEASE!

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Let’s imagine for a moment that dinner parties are still “a thing.” Those days feel like a lifetime away, but I know they will come back at some point. When? I have no idea. But when they do, allow me to offer a recipe for mashed cauliflower as your side dish. I promise you, this one will please every single one of your guests, even those who twist the nose at anything low-carb. The secret is topping the mash with roasted grape tomatoes (you can use yellow or a mixture). It turns into a luscious, satisfying, flavorful side dish that will go well with pretty much any protein you are featuring as the star of your show.

MASHED CAULIFLOWER WITH ROASTED GRAPE TOMATOES
(from the Bewitching Kitchen)

1 large head of cauliflower
squirt of lemon juice
salt to taste
1/3 cup yogurt (low-fat is ok)
drizzle of olive oil
1 Tablespoon nutritional yeast (or grated parmigiano-reggiano to taste)
smoked paprika to taste
grape tomatoes (yellow or red)
1 Tablespoon olive oil
drizzle of balsamic vinegar
salt and pepper

Start by roasting the tomatoes. Place them as a single layer on a baking dish covered with aluminum foil. Drizzle the olive oil, balsamic vinegar, and season with salt and pepper. Roast at 400 F until they start to get golden brown and release some juices. Reserve.

Cut the cauliflower in florets and cook in slightly salted boiling water with a bit of lemon juice until fork-tender. Add to a food processor (ok if a bit of water goes with it), and add the yogurt, nutritional yeast, olive oil, and spices. Process until smooth, taste and adjust seasoning, or even a bit more lemon juice if you like. Transfer to a baking dish. Top with the roasted tomatoes, but don’t add too much of the tomato liquid, just a little bit.

Place in the 400 F oven for about 10 minutes to warm everything together. If the mashed cauliflower is looking more on the dry side, you can warm up covered with foil. If it seems a bit loose, warm it with no foil on top.

Serve right away with the main dish of your choice.

ENJOY!

to print the recipe, click here

Comments: This was one delicious meal! The pork tenderloin is very similar to the one I shared recently, made in our smoker, with a bit less pepper. A little avocado and orange on the side, and we were ready to dig in. Felt like a dinner party…

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28Mar2019

ANOTHER TWISTED SISTER OF THE SHEPHERD’S PIE

Posted in Poultry by sallybr

Gastronomic heresy alert: I am calling Shepherd’s Pie a concoction made with ground turkey and cauliflower topping. And what’s even worse, I’ve committed this sin before an I am doing it all over again, without a hint of shame. This preparation is filling but moderately so. It won’t let you go into a state of total lethargy once you move away from the table. It is also low in carbs and saturated fat, in case you worry about those details. I used a trick quite popular in keto-type recipes to give ground turkey a more pleasant texture upon cooking. It involves baking soda and a few minutes of your time. Absolutely worth it. Read on the comments for full explanation on the baking soda trick.

TURKEY SHEPHERD’S PIE
(adapted from several sources)

3 tablespoons olive oil
1 head cauliflower, core removed, florets cut in pieces
½ cup water
Salt and pepper
1 large egg, lightly beaten
1/2 tsp smoked paprika
1 pound 93 percent lean ground turkey
¼ teaspoon baking soda
8 ounces cremini mushrooms, chopped
2 celery ribs, chopped
1 tablespoon harissa
¾ cup homemade or low-sodium chicken broth
2 carrots, peeled and chopped
1 tsp Herbes de Provence
1 tablespoon cornstarch dissolved in 2 tablespoons cold water

Heat 2 tablespoons oil in a pan until ver hot. Add cauliflower and cook until softened and beginning to brown. Pour 1/2 cup water, season with salt and pepper, cover and cook until the cauliflower is fully tender, about 10 minutes. Transfer to a food processor, and process until smooth. Add the egg and paprika, and process a few more seconds. Reserve.

Prepare the ground turkey: in a bowl, add the meat, one tablespoon water, ¼ teaspoon salt, ¼ teaspoon pepper, and baking soda, mixing everything together. Set aside for 15 minutes. Heat remaining 1 tablespoon oil in a 10-inch skillet over medium heat until shimmering. Make sure to use a skillet that can go under the broiler. Add mushrooms and celery and cook until no liquid remains. Stir in harissa and cook for a few more minutes.

Add broth, carrots, and Herbes de Provence, and bring to a simmer. Add the turkey meat, breaking it up with a fork. Cover and cook until turkey is cooked through, about 10 minutes, stirring and breaking up the meat every few minutes. Whisk cornstarch and the 2 tablespoons water together in small bowl, then stir mixture into filling and continue to simmer until thickened, about 1 minute. Adjust seasoning, if necessary.

Pat the meat mixture to make it leveled, and spread the cauliflower puree all over the surface. If you like, use tines of fork to make a pattern of ridges on the surface. Place skillet under the broiler and broil for about 10 minutes, if necessary move the pan around to get homogenous color on the surface. Allow to sit for a few minutes before serving.

ENJOY!

to print the recipe, click here

Comments: Quite often ground turkey develops a dry, unpleasant texture when cooked, unless you use alternative methods such as pressure cooking, or the crock pot low and slow for a long time. The addition of baking soda changes everything, by raising the pH. This has two benefits: it reduces the interaction between protein molecules in the meat (by a mild denaturing effect) and accelerates browning. Since the proteins are not able to interact with each other very efficiently, they acquire a more tender texture. It is important to not overdo it. You don’t want the meat to get all mushy, it is a delicate balance. In other words, don’t add the baking soda and walk away for a couple of hours.

This recipe can be assembled all the way and kept in the fridge. When it’s time to eat, place it covered in a low oven to warm up, then uncover and run under the broiler. Leftovers are superb, and as usual, they showed up as my lunch two more times that week.

Note added after publication: a dear friend of mine from UK brought to my attention that a lesser sin would have been to call this a Twisted Sister of the Cottage Pie, as that at least involves other kinds of meat, whereas the Shepherd is always made with ground lamb. So there you go, a bit more culinary trivia for us all. I will keep my title, since one sister was already out there… (wink, wink)

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1Jun2018

SMOKED SALMON FAIT MAISON

Posted in Seafood, Smoker by sallybr

I love this French expression that makes “home-made” sound a lot more special… In Paris, they often print it in restaurant menus to indicate that some item – say, their country paté – is “fait maison.” In other words, unique. Special. Cannot get anywhere else. And that’s pretty much how I feel about smoked salmon made in our very own electric smoker. If you like the stuff available at the grocery store, you will flip for this. It is so much better, it doesn’t even seem like the same food item. I go as far as saying that buying an electric smoker is worth it just for smoking salmon. And steelhead trout.

SMOKED SALMON WITH BUTTERMILK DRESSING
(from the Bewitching Kitchen, inspired by many sources)

1 salmon fillet (about 4 pounds)
½ cup seafood dry rub
1 lemon, sliced
½ cup buttermilk dressing

for dry rub (makes more than you need):
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 teaspoons black peppercorns
1/2 teaspoon whole cloves
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 teaspoons brown sugar
2 teaspoons kosher salt

for buttermilk dressing:
½ cup buttermilk
1/4 cup full-fat yogurt
Juice of half lemon
1 teaspoon kosher salt
1 tablespoon finely chopped fresh dill

Make the dry rub: In a small sauté pan over medium heat, toast the coriander seeds, black peppercorns and cloves for 1 to 2 minutes. Let the mixture cool slightly, then process it thoroughly in a spice grinder and transfer it to a small bowl. Add the paprika, oregano, red pepper flakes, sugar, and salt. Mix thoroughly. Keep leftovers in a dark, dry place.

Soak 2 cups of wood chips in water for 15 to 30 minutes. Heat the smoker to 200F.

Pat the salmon dry and let it come to room temperature. Coat the salmon thoroughly in the dry rub and place it skin-side down on the grates. Scatter the lemon slices over the flesh. Smoke for about 1 hour, or until the flesh flakes easily with a fork. While the salmon smokes, prepare the buttermilk dressing.

Whisk together the yogurt, buttermilk, lemon juice, salt, and dill. Taste and adjust seasoning if needed.

Serve the salmon with the buttermilk on the side, or drizzled all over. It’s your call…

ENJOY!

to print the recipe, click here

Comments: Since we acquired the smoker back in December last year, we’ve made this recipe (with or without the buttermilk dressing) countless times. We simply do not get tired of it. Often we will smoke two pieces, one we remove after 1 hour, and enjoy for dinner. The second piece we allow to smoke for one additional hour or even a little longer. That will be perfect to have over crackers with a bit of sour cream or cream cheese and capers. Or to make salmon rillettes. Or a smoked salmon quiche. Certain dogs love it too…

What makes the smoked salmon ‘fait maison’ so amazing is the texture. Simply cannot beat the texture. It melts in the mouth, and the smoky flavor is just perfect. Subtle. Delicious.

If you do not have a smoker, the closest approximation to this would be a method used by Jacques Pepin, in which you place the salmon on the dish it will be served and stick it in a very low-oven, 200F. You can check it out here. I would then make the same dry rub, but use smoked paprika instead.