A SERIES OF FORTUNATE EVENTS, MADE WITH LEMONS

Last week, we were with Hillary in LA, and she took us for lunch to a family-run Greek restaurant in Larchmont.  They served lemon-marinated potato wedges with the lunch, and it was amazing, so of course we decided to try and make some at home.  The recipe calls for marinating the potato pieces in lemon, olive oil, oregano and stock, then roasting it until cooked, followed by 5 minutes of broiling to seal the outside.

I thought that a great main course to accompany the potatoes would be the Zaatar/Sumac/Lemon roasted chicken made popular by Ottolenghi.  I used chicken thighs, although any bone-in chicken pieces will work.  The key to both dishes is to marinate them in the refrigerator in Ziploc bags for several hours.  Zaatar is basically thyme, sesame seeds and salt mixed together, so if you can’t find Zaatar, make up your own.  The cooked lemon slices in the chicken also go well with the dish. 

We prepared the marinades and dishes in the morning, then went off to see the Fillmore Jazz Festival in San Francisco.  This is a convenient dish to make in the morning, and have it ready to go for dinner.

Enjoy!

ROAST CHICKEN WITH SUMAC, ZA’ATAR, AND LEMON

by Yotam Ottolenghi & Sami Tamimi

Ingredients

·         4 chicken thighs, with bone

·         1 red onion, thinly sliced or chopped

·         4 cloves garlic, crushed 

·         4 tbsp olive oil

·         1 1/2 tsp ground allspice 

·         1 tsp ground cinnamon 

·         1 tbsp sumac

·         1 lemon, thinly sliced 

·         1 cup chicken stock or water 

·         1 1/2 tsp salt

·         1 tsp freshly ground black pepper 

·         4 tbsp za'atar (available at Middle East markets, or mix thyme, sesame seeds and salt)

Instructions

1. In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.

2. Preheat the oven to 400°F. Transfer the chicken and its marinade to a casserole dish, large enough to accommodate all the chicken pieces lying flat and spaced well apart. They should be skin side up. Sprinkle the za'atar over the chicken and onions and put the pan in the oven. Roast for 40-50 minutes, until the chicken is colored and just cooked through.

3. Transfer the hot chicken and onions to a serving plate and serve.  You can sprinkle on more za'atar and sumac, if you like. 

4. Try serving the chicken with warm pita bread and a garlicky yogurt sauce, made by mixing Greek yogurt with crushed garlic, olive oil, salt, and pepper. 

ELLINIKOS LEMONI PATATAS (GREEK LEMON POTATOES)

Ingredients

·          4 yukon gold or 3 regular potatoes, peeled

·          1/2 cup fresh squeezed lemon juice

·          1/3 cup olive oil

·          2 garlic cloves, minced

·          1 teaspoon dried oregano

·          1/2 teaspoon sea salt

·          1/4 teaspoon fresh ground black pepper

·          1 (14 1/2 ounce) cans chicken broth or 2 cups lamb stock

Directions

1. Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
2. Combine all other ingredients in a gallon size Ziploc bag, and shake to combine.
3. Put all of the potatoes in the bag and let marinate for 2 hours or more.
4. Preheat oven to 400 degrees.
5. Put the potatoes and marinade in a large casserole, preferably a glass Pyrex dish, approximately 13 x 9 x 3 oval.
6. Roast for 1hr 10min, turning occasionally.
7. There should be plenty of sauce left over after roasting.
8. You can put these under the broiler for 5 minutes to crisp them up if you prefer.

 

WE NEED TO DO SOMETHING WITH THOSE GRAINS IN THE CLOSET!!!!!

WE NEED TO DO SOMETHING WITH THOSE GRAINS IN THE CLOSET!!!!!

We have collected a variety of grains – quinoa, farro, sorghum, couscous, Israeli couscous, kasha, rice – and while we were out cycling, Sherry decided that we needed to find a way to slowly use them up.  She said: “Why not do something with the quinoa, with caramelized onions, chickpeas, sun-dried tomatoes and spices, and then mix in some feta at the end?”  [Obviously, she was not out of breath during the ride.]  So I accommodated her thoughts, using a bag of a quinoa-bulgur that we picked up at World Market.  Turned out great!

INGEDIENTS

1 cup quinoa-bulgur mix (or just use quinoa)

2 cups water

1 onion, chopped

3 Tbsp. olive oil

1 tsp. cumin

1 tsp. smoked paprika

½ tsp. cayenne

1 tsp. urfa biber [a Turkish smoky pepper] (or just use chipotle chile powder, or more cayenne)

1 tsp. coriander

1 tsp. white or black pepper

1 can, drained and rinsed, garbanzo beans

¼ cup sun-dried tomatoes in oil, julienned or chopped

Feta cheese, crumbled

METHOD

1.    In a saucepan, combine quinoa and water, bring to a boil, cover and simmer for 10 minutes. Turn off heat and let sit 5 minutes.  Fluff.

2.    In a skillet, sauté the onion in oil, stirring regularly, until onion begins to brown. 

3.    Add the spices, and continue to cook the onion, 1 minute. 

4.    Add the drained garbanzo beans, and cook 5-10 minutes, until the beans are beginning to get firm.

5.    Add the sun-dried tomatoes and oil, and cook 2 more minutes. Remove from heat.

6.    In a large bowl, add the quinoa, fluffed, then add the ingredients from the skillet and mix well.

7.    Serve with feta sprinkled over the top of each portion.

MATZO-CRUSTED SWAI

MATZO-CRUSTED SWAI FOR PASSOVER

So, for the second day of Passover, we faced the real important question: “How do we use up ALL this Matzo Meal, that we didn’t use to make 112 matzo balls?”  We decided to make one of our favorite dishes – Pan Sautéed Spiced Swai, but with a matzo meal crust.  One of the spices we use is rosemary, and because it grows wild in the area, we were able to use fresh rosemary.  Dried works just as well.

SWAI

2/3 cup matzo meal

1 tsp. dried thyme

1 tsp. cumin

½ tsp. hot or regular paprika

1 tsp. dried basil

1 tsp. rosemary

2 swai fillets, about 1 pound

4 Tbsp. olive or canola oil

Directions

1. 1.   Mix together the matzo meal and spices.
2. 2.   Rinse off the swai fillets, and dredge them in the meal-spice mixture until well coated.
3. 3.   Pour the oil into a large skillet.  Heat, and add the fillets and cook until browned on each side.
4. 4.   Serve.

SOUTHWESTERN-ASIAN DINNER (Duck!!)

SOUTHWESTERN-ASIAN DINNER

Duck!!

We were planning a dinner for some new friends last week, and Sherry decided to do a Southwestern-themed dinner.  Main course was a spiced-rubbed and marinated London Broil with Sweet Potato Fries, grilled and smoked over charcoal, but Sherry wanted to have an exotic appetizer to serve first.  We decided to begin with an amazing Asian-southwest fusion dish - Duck Quesadillas.  The essential ingredient is a whole smoked duck from the Asian market or Chinatown - you see them hanging up in rows. (Photo)  The butcher will chop up the duck into pieces (and doesn't include the head!) for you.  While it's labor-intensive to pull off all of the meat from the bones and discard the skin and fat, the end result is totally worth it.  We use a hoisin-chipotle sauce, along with goat cheese and Pepper jack cheese (which seals the quesadilla), and it's served with an optional fresh garlic-tomato salsa, and either plain greek yogurt or sour cream.  Our guests were amazed by Sherry’s creativity.

DUCK QUESADILLA

Ingredients:

•   Shredded Jack Cheese

•   Goat Cheese (chèvre)

•   1 bunch cilantro

•   1 bunch finely julienned scallion

•   1 whole roasted Chinese duck

•   1 1/2 cups hoisin sauce

•   Adobo sauce from chipotle in adobo

•   Kosher salt

•   Dry Sherry

•   12 flour tortillas

Method:

1.    Remove skin from duck and de-bone duck.  Then shred or pull the meat into bite size pieces.  Please the meat and drippings in a covered baking dish and warm in the oven (300 degrees).

2.    Mix the adobo sauce and hoisin in a small pot and add a Teaspoon of dry sherry. Warm the mixture over medium heat and then remove.

3.    Heat fry pan to medium high.  Place one tortilla in the fry pan.  Spread one to two teaspoons of the hoisin/adobo mixture evenly over the tortilla. Place a small amount of jack cheese in the center of the tortilla and make an outer ring of jack cheese along the edges of the tortilla.  The jack Cheese will serve as the "glue" for the quesadilla.  Begin dotting the open spaces with goat cheese, duck, scallion and cilantro. Cover with another tortilla.

4.    After a few minutes, flip the quesadilla and cook on the other side.  The quesadilla should be browned evenly on both sides. 

5.    Cut into eighths and serve with fresh salsa and fresh greek yogurt or sour cream.

A Turkish Recipe for Spicy Eggplant and Red Kidney Bean Stew

A Turkish Recipe for Spicy Eggplant and Red Kidney Bean Stew 

(Adapted from turkeysforlife)

So, for some reason, I always have eggplants lying around in the refrigerator, with no specific plans.  I could grill them, smoke them (baba ganoush, baignan bhartha), make Honey-Harissa Eggplant, but today I thought I should make a Turkish Eggplant stew.  Somewhat related to the Indian eggplant/bean dish we’ve made before, but this recipe has less liquid and a nice mix of sweet/spicy flavors.  I decided that this would be a dish that Katie would be able to prepare in her apartment in Istanbul.  Someday, I will make a Patlican Gozleme, but that is for another time!

Ingredients:

3 Tbsp. olive oil (or a little more)

1 large onion chopped

4 cloves garlic, minced

1 large eggplant, cut into 1 inch cubes

1 can diced tomatoes (undrained)

1 Tbsp. cumin

1 Tsp. coriander

1 Tsp. red pepper flakes (or red chili powder)

1 tsp. cinnamon

1 can Red kidney beans, drained and washed

Procedure:

1.     Gently heat 3 Tbsp. of olive oil in a large pan. Peel and chop 1 large onion into cubes and add to your pan.

2.     Peel and mince 4 cloves of garlic and add that to the pan also and give it a stir. Sauté the contents of your pan until the onions soften.

3.     Add ground cumin, ground coriander and chilli flakes and cinnamon.

4.     Now chop eggplant into bite-sized chunks and add to the pan. Stir it all up so the eggplant pieces become coated with the oil and spices and let them cook for a few minutes.

5.     Add can of tomatoes to the pan.

6.     Drain beans, add to the pan, stir everything up, cover and simmer for about 20 minutes, until your eggplant goes soft.

Serve the stew on a bed of Turkish rice or bulgur wheat. Sprinkle freshly chopped cilantro over the dish. You can also mix in some plain Yogurt before eating. Delicious!