Timballo di Anelletti

Timballo di Anelletti

• 8 ounces of anelletti pasta
• 3 ounces of ground veal
• 3 ounces of ground beef
• 3 ounces of ground pork
• 5 ounces of green peas
• 2 eggs hard boiled, quartered
• Fontina, parmesan, romano and grana padano cheese
• some minced parsley
• 1 carrot
• 1 small chopped onion
• 1 garlic clove
• 1/2 cup of white wine
• 6 fluid ounces of tomato sauce
• 2-3 tablespoons of breadcrumbs
• extra virgin olive oil
• salt and pepper to taste
• butter the pan and line it with breadcrumb

Method

• Preparing ragù

In a saucepan add extra virgin oil, add chopped onion until it becomes translucent.
Add ground beef, veal and pork and let it cook for a few minutes.
Add white wine. Add tomato sauce, and add salt and pepper to taste. Cook over low heat for about 30 minutes.
Add green peas, and cook another 15-20 minute
Stop cooking when the sauce has thickened

• Preparing pasta

Meanwhile cook anelletti following package instructions. Drain and transfer them in a bowl.

• Mixing ingredients

In the bowl containng anelletti pasta, add the cheeses, carrot and minced parsley.
Pour the anelletti, ragù and cheese mixture into a baking pan, add the hard boiled eggs cut in quarters. Continue doing layers of pasta mixture until done. Sprinkle the pie surface with bread crumbs, and some cheese. Bake at 180 °C (350 ° F) for 30-40 minutes.

  cover the top with breadcrumb:

and it's done:

adapted from:
http://talesofambrosia.com/2011/09/28/timballo-di-anelletti-and-another-big-surprise/ 

Coffee Ice Cream

Coffee Ice Cream

1 cup heavy cream
1/2 cup half & half
1/4 cup whole coffee beans
2 tbsp sugar
2 tbsp splenda®

mix the half & half and cream in a small pot and place a low flame.  grind the coffee beans for 2 seconds.  put the coffee grounds into the liquid.  continue to stir on a low flame for 10 min.  strain the grounds out with a fine mesh colander.  place in the refigerator for 1 hour. 

in an ice cream maker, mix for about 10 min.  you can mix chocolate chip in.  transfer in a bowl.

Kushari

Egyptian national dish

http://en.wikipedia.org/wiki/Kushari

Kushari

2 onions , halved and sliced lengthwise
1/4 cup olive oil
2 cloves garlic, chopped
1 can tomato puree
1 cup lentils (cooked or canned)
1 cup rice (cooked)
1 cup macaroni (cooked)
salt
pepper

Cook lentils. Cook rice. Cook macaroni.

While cooking above items, fry onions in olive oil until golden brown. Add garlic, just to toast. Add tomato puree. Mix well. Set on low heat to keep warm. (add green chilies now)

Mix cooked lentils, rice and pasta together.

Add tomato & onion mixture and mix thoroughly.

Season with salt and pepper to taste.

http://www.epicurious.com/recipes/member/views/KUSHARI-50012100#ixzz2TlsqeXZp

Middle Eastern Ouzi

the first time i had this was at Moustache Restaurant in west village about 10 years ago.

http://moustachepitza.com/moustachepitza_west_village_1.shtml

i am going to recreate this recipe based on Moustache Restaurant.

Middle Eastern Ouzi

1 package of phyllo dough (if you can't get it, puff pastry will do)
1 - 1 ½ lb mixed ground chicken, beef, veal, pork and lamb (any two or three, doesn't matter)
- i used  beef, veal, pork and lamb
4 tbsp olive oil
1/2 stick butter
1 onion
2 cloves garlic
1/2 cup golden raisins or dried chopped dates
1/4 cup roasted pine nuts or crushed roasted almonds
1/2 cup edamame or peas
1 grated carrot
1 cup basmati rice
1 ¾ cups beef or chicken broth
Spices:
1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp ground coriander

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/2 tsp salt

saute the onion and garlic in 2 tbsp of olive oil for 5 min.  add in the meat and cook until done.  add golden raisins and roasted pine nuts and cook for 2 - 3 min.  add in the spices/salt.  cook for an additional 5 min.

heat 2 tbsp of olive oil and cook the basmati rice for 5 min until light brown.  add in the beef broth and a pinch of salt.  cook as directed on the package.

take the edamame out of the pod and grate the carrot.

mix all in a large bowl.

melt the butter.

use a 8 inch baking corning ware or Teflon .  bush the phyllo dough (each layer) and drape it on the baking pan (hanging over) until the 8th layer.  spoon in the mixed food in.  for the top layer, brush the phyllo dough (each layer) until the 8th layer.  this time, fold the top layer it seams of the mix, then the phyllo dough you have hanging on the baking pan, fold it over the top layer.  now you have a sealed pouch.

Pictures step by step:

butter the layers:

in this below step, lightly press the filling down:

butter the top layer:

bake the ouzi for about 20 - 25 min on 350F or until the phyllo dough becomes light/medium brown.  take the pan out and let it cool for about 10 min.  invert onto a plate and serve with a garlic yogurt sauce.  (in the previous blogged recipe).

invert to  plate if you want:

Kibbeh

These have been a favorite of mine ever since I had them in Sevilla and Algeciras, Spain in 1988.  They serve these in ­­ http://www.alfanoose.com/ and other places in NYC.  For additional information http://en.wikipedia.org/wiki/Kibbeh.

According to wiki the origin is Aleppo, Syria.

Kibbeh
 
Outer Shells:

1 1/2 cups fine bulgur wheat
1 1/2 pounds ground lamb
1 1/2 cups roughly chopped yellow onions
3 teaspoons ground cumin
2 1/4 teaspoons salt
1 1/2 teaspoons ground black pepper

Stuffing:

1/2 pound ground lamb
3/4 cups finely chopped yellow onions
1/3 cup pine nuts, lightly toasted
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Vegetable oil, for frying
Chopped parsley, garnish
Yogurt Garlic Sauce, recipe follows

Directions

To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.

In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.

OUTER SHELL:

To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.

To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.

FILLING:

Preheat the oil to 360 degrees F.

In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.

COOKED:

Yogurt-Garlic Sauce:

1 cup strained plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh mint leaves (i used parsley)
1/4 teaspoon salt

In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.

Yield: 1 cup

Read more at:
http://www.foodnetwork.com/recipes/emeril-lagasse/kibbeh-with-yogurt-garlic-sauce-lebanon-recipe/index.html?oc=linkback 

Chicken Vindaloo

These past few months i've been on a Thai kick so i thought i'd try something new and different.

Chicken Vindaloo

3 cups chopped onions
1 1/2 cups chopped seeded tomatoes (about 4 medium)
2 1/2 tablespoons distilled white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1 teaspoon garam masala*
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper
2 tablespoons vegetable oil
6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
*1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (i left the potatoes out)
1 1/2 cups low-salt chicken broth or water

Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.

the paste:

http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Vindaloo-107088#ixzz2SWSmf1hW

Onion Naan

OK i did it.  one of the dishes that we are having for dinner Saturday.

Onion Naan

• 3/4 cup whole milk
• 1 1/4-ounce envelope active dry yeast
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour plus more for surface and hands
• 1 teaspoon kosher salt plus more
• 1 small onion, finely chopped
• 1 cup whole-milk yogurt (not Greek)
• 2 tablespoons melted ghee (clarified butter) or vegetable oil plus more

Preparation

• Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
• Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
• Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
• Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
• Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8-inch thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve. 
  
  
  
  
  
  

  
  http://www.bonappetit.com/recipes/2013/04/onion-naan 

Chana Saag

Saturday 5/1/13 for dinner

Chana Saag Chickpea Spinach Curry

1 lb fresh baby spinach

2 15-oz. cans chickpeas

1 inch piece ginger, grated

3 tbsp olive oil

2 tsp cardamom

1 inch stick cinnamon (or 2 tsp. ground)

5-6 cloves garlic chopped

1 cup onions finely chopped

1 can tomatoes chopped

.5 tsp turmeric powder

1 tsp ground coriander

.5 tsp red chili powder

.5 tsp garam masala

1 tsp salt, or to taste

---

Rinse chickpeas and roughly chop baby spinach.

Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.

Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.

Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.

Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.

Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.

Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.

Remove lid and simmer uncovered for 10 minute, stirring occasionally.

Serve hot with paratha and Basmati rice.

http://www.grouprecipes.com/7976/chana-saag-chickpea-spinach-curry.html

Hungarian Goulash

Ingredients

1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see cook's note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper (i used bell red pepper)
4 or 5 potatoes (i didn't use potatoes)
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment (i used Pennsylvania dutch egg noodles)

Directions

In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.

Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water.

Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.

Read more at: http://www.foodnetwork.com/recipes/hungarian-goulash-recipe2/index.html?oc=linkback

Indian Basmati Rice

Indian Basmati Rice

1 1/2 cups basmati rice 2 tablespoons vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves

1 tablespoon cumin seed 1 teaspoon salt, or to taste 2 1/2 cups water 1 small onion, thinly sliced

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.  http://allrecipes.com/recipe/indian-style-basmati-rice/

Chicken Tikka Masala

i prepared to make this a day before to marinate to chicken.  it turned out to be very tasty.  the preparation was a little intense as for as the mixing of the spices.  i added in 1 tsp of fenugreek powder to the spice mixture.  the ghee is easy to make.  just make sure the butter goes though the second boiling.  use cheesecloth, not a strainer, to get out the milk solids.  the milk solids are a dark brown color and remain on the bottom of the pot.

How to make garam masala:

Coriander seeds	4 tbsp
Cumin seeds	2 tbsp
Black peppercorns	1 tbsp
Green or black cardamom	4 pods
Cloves	1 tsp
Cinnamon stick	1
Crushed bay leaves	1
Star anise	2

Break large pieces in to smaller ones.  you don’t have to but if you chose to roast the spices, roast for 5 min.

Grind in a coffee grinder.  Store in a zip lock bag.

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How to make ghee:

1 lb butter (recipe calls for 3 Tbsp so use 3 Tbsp to make the ghee)

Boil the butter.  Turn down to a medium flame.  The first foam will burn off.  Wait for the second foam and let it burn off.  Now you have clarified butter.  To get rid of the milk solids at the bottom, pour the butter out carefully into cheese cloth.

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Chicken Tikka Masala

• 6 garlic cloves, finely grated
• 4 teaspoons finely grated peeled ginger
• 4 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 cups whole-milk yogurt (not Greek)
• 1 tablespoon kosher salt
• 2 pounds skinless, boneless chicken breasts, halved lengthwise
• 3 tablespoons ghee (clarified butter)
• 1 small onion, thinly sliced
• 1/4 cup tomato paste
• 6 cardamom pods, crushed
• 1/2 teaspoons crushed red pepper flakes
• 1 28-ounce can whole peeled tomatoes
• 2 cups heavy cream
• 3/4 cup chopped fresh cilantro plus sprigs for garnish (I used parsley)
• Steamed basmati rice (for serving)

Preparation

• Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
• Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
• Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
• Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
• Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
• Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is 
• cooked through, 8-10 minutes. Serve with rice and cilantro (parsley sprigs). 

Indian Basmati Rice

1 1/2 cups basmati rice 2 tablespoons vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves 1 tablespoon cumin seed 1 teaspoon salt, or to taste 2 1/2 cups water 1 small onion, thinly sliced Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

http://www.bonappetit.com/recipes/2013/04/chicken-tikka-masala#ixzz2SL97whbT
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=72349&origin=detail&servings=6&metric=false