I don't remember what I served these with, but I do remember thinking that the mushrooms completely outshone the main dish. The only thing I would change is maybe adding more feta. There's a lot of butter in this recipe, but it only makes the mushrooms that much more delicious.
One year ago: Pureed Mustard Greens with Clarified Butter
Two years ago: Pork in Green Peanut Sauce
Three years ago: Refried Bean Enchiladas
Four years ago: Mexican Rice
Portobello Mushrooms with Pearl Barley and Preserved Lemons (from Ottolenghi)
Ingredients
100g unsalted butter, divided
15 sprigs thyme
6 large Portobello mushrooms
180ml dry white wine
250ml vegetable stock
2 garlic cloves, finely sliced
coarse salt
Pearl barley
1 tbsp sunflower oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
750ml vegetable or chicken stock
110g pearl barley
1 quarter of preserved lemon, flesh removed and skin finely chopped
50g feta, crumbled
1 tbsp chopped parsley
2 tsp thyme leaves
2 tbsp purple basil leaves, shredded
1 tbsp olive oil
1. Heat sunflower oil in heavy saucepan and saute onion and garlic until translucent.
2. Add stock to pan and bring to boil. Stir in barley, reduce heat, cover, and simmer 1 hour until tender.
3. Meanwhile, preheat oven to 350F. Grease large baking tray with 2/3 of butter. Scatter sprigs of thyme over it and place mushrooms on top, stem side up. Pour wine and stock and scatter sliced garlic on top. Dot each mushroom with remaining butter and season with salt and pepper. Cover tray with foil and place in oven for 15 - 20 minutes until tender.
4. Stir preserved lemon, feta, parsley, and thyme into barley.
5. Reheat mushrooms if needed. Place mushroom on serving place. Scoop barley and top and spoon mushroom cooking juices on top. Garnish with basil and drizzle with olive oil.
Friday, October 4, 2013
Panfried Sea Bass with Harissa and Rose
This is probably one of the most unique seafood dishes I've cooked in a while with the combination of spicy harissa and sweet currants, honey, and rose. The combination is outstanding and unique enough to remember a month later. Note this has a 2 hour marinade.
One year ago: Crumbled Cheese with Scallions and Tomatoes
Two years ago: Pinon-Breaded Chicken with Ancho Chile Cranberry Sauce
Three years ago: Cauliflower Gratin
Four years ago: Cheese Enchiladas
Panfried Sea Bass with Harissa and Rose (from Jerusalem)
Ingredients
3 tbsp harissa paste, divided
1 tsp ground cumin
4 sea bass fillets, 1 lb total, skinned
all-purpose flour
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp red wine vinegar
1 tsp ground cinnamon
1 cup water
1 1/2 tbsp honey
1 tbsp rosewater
60g currants
2 tbsp coarsely chopped cilantro
2 tsp dried rose petals
1. Mix together half the harissa paste, ground cumin, and 1/2 tsp salt in small bowl. Rub paste on fish and marinate for 2 hours in fridge.
2. Dust fillets with flour.
3. Heat olive oil in wide frying pan over medium-high heat. Fry for 2 minutes per side. Set fish aside.
4. Add onion to pan. Cook until golden, 8 minutes.
5. Add remaining harissa, vinegar, cinnamon, 1/2 tsp salt, and black pepper. Pour in water, lower heat, and simmer for 10 - 15 minutes until thick.
6. Add honey, rosewater, and currants to pan and simmer a couple more minutes.
7. Return fish to pan. Spoon sauce over fish and let warm for 3 minutes.
8. Serve warm or at room temperature sprinkled with cilantro and rose petals.
One year ago: Crumbled Cheese with Scallions and Tomatoes
Two years ago: Pinon-Breaded Chicken with Ancho Chile Cranberry Sauce
Three years ago: Cauliflower Gratin
Four years ago: Cheese Enchiladas
Panfried Sea Bass with Harissa and Rose (from Jerusalem)
Ingredients
3 tbsp harissa paste, divided
1 tsp ground cumin
4 sea bass fillets, 1 lb total, skinned
all-purpose flour
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp red wine vinegar
1 tsp ground cinnamon
1 cup water
1 1/2 tbsp honey
1 tbsp rosewater
60g currants
2 tbsp coarsely chopped cilantro
2 tsp dried rose petals
1. Mix together half the harissa paste, ground cumin, and 1/2 tsp salt in small bowl. Rub paste on fish and marinate for 2 hours in fridge.
2. Dust fillets with flour.
3. Heat olive oil in wide frying pan over medium-high heat. Fry for 2 minutes per side. Set fish aside.
4. Add onion to pan. Cook until golden, 8 minutes.
5. Add remaining harissa, vinegar, cinnamon, 1/2 tsp salt, and black pepper. Pour in water, lower heat, and simmer for 10 - 15 minutes until thick.
6. Add honey, rosewater, and currants to pan and simmer a couple more minutes.
7. Return fish to pan. Spoon sauce over fish and let warm for 3 minutes.
8. Serve warm or at room temperature sprinkled with cilantro and rose petals.
Parsley and Barley Salad
This salad is bright and fresh. Everything you could want in a side dish to a Middle Eastern meal. The feta is the best part of course.
One year ago: Pan-Grilled Sea Scallops
Two years ago: Black Radish Soup in Roasted Acorn Squash
Three years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Four years ago: Basic Risotto Recipe
Parsley and Barley Salad (from Jerusalem)
Ingredients
1/4 cup, 40g pearl barley
150g feta cheese
5 1/2 tbsp olive oil, divided
1 tsp za'atar
1/2 tsp coriander seeds, lightly toasted and crushed
1/4 tsp ground cumin
80g parsley, leaves and fine stems
4 green onions, finely chopped (40g)
2 garlic cloves, minced
40g cashew nuts, lightly toasted and coarsely crushed
1 green pepper, cut into 1/2" dice
1/2 tsp ground allspice
2 tbsp lemon juice
1. Place pearl barley in small saucepan, cover with water, and boil for 30 - 35 minutes until tender. Drain and transfer to large bowl.
2. Break feta into rough pieces and mix in small bowl with 1 1/2 tbsp of olive oil, za'atar, coriander, and cumin.
3. Chop parsley and place in a bowl with green onions, garlic, cashew, pepper, allspice, lemon juice, remaining olive oil, and cooked barley. Mix well.
4. To serve, divide salad among 4 plates and top with feta.
One year ago: Pan-Grilled Sea Scallops
Two years ago: Black Radish Soup in Roasted Acorn Squash
Three years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Four years ago: Basic Risotto Recipe
Parsley and Barley Salad (from Jerusalem)
Ingredients
1/4 cup, 40g pearl barley
150g feta cheese
5 1/2 tbsp olive oil, divided
1 tsp za'atar
1/2 tsp coriander seeds, lightly toasted and crushed
1/4 tsp ground cumin
80g parsley, leaves and fine stems
4 green onions, finely chopped (40g)
2 garlic cloves, minced
40g cashew nuts, lightly toasted and coarsely crushed
1 green pepper, cut into 1/2" dice
1/2 tsp ground allspice
2 tbsp lemon juice
1. Place pearl barley in small saucepan, cover with water, and boil for 30 - 35 minutes until tender. Drain and transfer to large bowl.
2. Break feta into rough pieces and mix in small bowl with 1 1/2 tbsp of olive oil, za'atar, coriander, and cumin.
3. Chop parsley and place in a bowl with green onions, garlic, cashew, pepper, allspice, lemon juice, remaining olive oil, and cooked barley. Mix well.
4. To serve, divide salad among 4 plates and top with feta.
Thursday, October 3, 2013
Imperial Potatoes
With a little bit of heat, a little bit of smokiness, and a bit of sweetness, this makes for a complex side dish or main course.
One year ago: Grilled Chicken with a Cashew-Tomato Sauce
Two years ago: Basil, Hazelnut, and Chocolate Cupcakes
Three years ago: Caramel Apple Blackout Cake
Four years ago: Asparagus, Goat Cheese, and Lemon Pasta
Imperial Potatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks (3" long)
2 bay leaves
1 small red onion, cut into 1" pieces
1/4 cup cashews
1/4 cup golden raisins
1 lb russet or Yukon Gold potatoes, peeled and cut into 1" cubes
2 medium green or red bell peppers (8 ounces total), stemmed, seeded, and cut into 1" pieces
2 tsp coarse salt
1/4 tsp ground turmeric
2 tbsp finely chopped cilantro
1/2 tsp Balti masala
1/2 tsp cayenne
1. Heat oil in medium saucepan over medium-high heat. Add cumin seeds, cardamom pods, cinnamon sticks, and bay leaves. Cook until fragrant, 10 - 15 seconds.
2. Add onion, cashews, and raisins and stir-fry until light brown, 2 - 3 minutes.
3. Add potatoes and bell peppers. Pour in 1 cup water and sprinkle with salt and turmeric. Bring to boil, reduce heat to medium-low, cover, and cook until tender, 12 - 15 minutes.
4. Stir in cilantro, garam masala, and cayenne and serve.
One year ago: Grilled Chicken with a Cashew-Tomato Sauce
Two years ago: Basil, Hazelnut, and Chocolate Cupcakes
Three years ago: Caramel Apple Blackout Cake
Four years ago: Asparagus, Goat Cheese, and Lemon Pasta
Imperial Potatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks (3" long)
2 bay leaves
1 small red onion, cut into 1" pieces
1/4 cup cashews
1/4 cup golden raisins
1 lb russet or Yukon Gold potatoes, peeled and cut into 1" cubes
2 medium green or red bell peppers (8 ounces total), stemmed, seeded, and cut into 1" pieces
2 tsp coarse salt
1/4 tsp ground turmeric
2 tbsp finely chopped cilantro
1/2 tsp Balti masala
1/2 tsp cayenne
1. Heat oil in medium saucepan over medium-high heat. Add cumin seeds, cardamom pods, cinnamon sticks, and bay leaves. Cook until fragrant, 10 - 15 seconds.
2. Add onion, cashews, and raisins and stir-fry until light brown, 2 - 3 minutes.
3. Add potatoes and bell peppers. Pour in 1 cup water and sprinkle with salt and turmeric. Bring to boil, reduce heat to medium-low, cover, and cook until tender, 12 - 15 minutes.
4. Stir in cilantro, garam masala, and cayenne and serve.
Cubed Pork with Potatoes, Yogurt, and Tamarind
For some reason, I always find myself far more drawn to lamb curries than pork, but this tangy curry is worth a deviation.
One year ago: Moroccan Carrots
Two years ago: Chana Masala
Three years ago: Lemon and Cranberry Scones
Four years ago: Raspberry-topped Lemon Muffins
Cubed Pork with Potatoes, Yogurt, and Tamarind (from 660 Curries)
Ingredients
1 1/2 tsp cayenne
1/2 tsp ground turmeric
2 lb boneless pork loin chops, cut into 1" cubes
1 lb russet or Yukon gold potatoes, peeled and thinly sliced
2 tbsp canola oil
1 tsp cumin seeds
1 large red onion, thinly sliced
3 bay leaves
1 tsp tamarind paste
2 tsp coarse salt
1/2 cup thickened yogurt
1 tsp Punjabi garam masala
1. Combine cayenne and turmeric in bowl. Add pork and toss to coat. Refrigerate covered 30 minutes - overnight.
2. Heat oil in large saucepan over medium heat. Add potatoes and cook until light brown, 5 - 8 minutes. Transfer to plate.
3. Add cumin seeds, onion, bay leaves, and pork to pan. Cook until pork releases juices and onion sweats, 5 - 10 minutes.
4. Reduce heat to medium and cook until pork starts to brown, 5 - 10 minutes.
5. In small bowl, stir tamarind paste into 1/2 cup water. Stir into pan. Add salt and heat to boil. Reduce heat to medium-low, cover, and simmer until tender, 10 - 15 minutes.
6. Stir in potatoes and simmer, covered until tender, 25 - 30 minutes.
7. Fold in yogurt and garam masala and serve.
One year ago: Moroccan Carrots
Two years ago: Chana Masala
Three years ago: Lemon and Cranberry Scones
Four years ago: Raspberry-topped Lemon Muffins
Cubed Pork with Potatoes, Yogurt, and Tamarind (from 660 Curries)
Ingredients
1 1/2 tsp cayenne
1/2 tsp ground turmeric
2 lb boneless pork loin chops, cut into 1" cubes
1 lb russet or Yukon gold potatoes, peeled and thinly sliced
2 tbsp canola oil
1 tsp cumin seeds
1 large red onion, thinly sliced
3 bay leaves
1 tsp tamarind paste
2 tsp coarse salt
1/2 cup thickened yogurt
1 tsp Punjabi garam masala
1. Combine cayenne and turmeric in bowl. Add pork and toss to coat. Refrigerate covered 30 minutes - overnight.
2. Heat oil in large saucepan over medium heat. Add potatoes and cook until light brown, 5 - 8 minutes. Transfer to plate.
3. Add cumin seeds, onion, bay leaves, and pork to pan. Cook until pork releases juices and onion sweats, 5 - 10 minutes.
4. Reduce heat to medium and cook until pork starts to brown, 5 - 10 minutes.
5. In small bowl, stir tamarind paste into 1/2 cup water. Stir into pan. Add salt and heat to boil. Reduce heat to medium-low, cover, and simmer until tender, 10 - 15 minutes.
6. Stir in potatoes and simmer, covered until tender, 25 - 30 minutes.
7. Fold in yogurt and garam masala and serve.
Spicy Lamb with Yogurt, Cream, and Fenugreek
Lamb with dairy, a bit of heat, and bitter fenugreek is always a good combination and this rich curry is no exception. It does require a bit of planning ahead to marinate and if you're using stew meat, you'll want to cook it for a couple of hours, but the results are worth it.
One year ago: Roasted Red and Golden Beets
Two years ago: Saag Paneer
Three years ago: Linguine with Roasted Tomato and Almond Pesto
Four years ago: Easy Buttermilk Cake
Spicy Lamb with Yogurt, Cream, and Fenugreek (from 660 Curries)
Ingredients
1/2 cup plain yogurt
1 1/2 tsp coarse salt
1/4 tsp ground turmeric
1 medium red onion, half coarsely chopped and half thinly sliced
8 cloves garlic
6 green chiles, stems removed
3 lengthwise slices ginger (1 1/2"x1"x1/8")
1 lb boneless leg of lamb, cut into 1" cubes
2 tbsp Ghee or canola oil
1 cup chopped fresh or frozen fenugreek leaves (or 1/2 cup dried leaves soaked)
1/4 cup heavy cream
1. Place yogurt, salt, turmeric, coarsely chopped onion, garlic, chiles, and ginger in blender. Puree. Transfer to medium bowl, add lamb, and refrigerate, covered for 30 minutes - overnight.
2. Heat ghee in large skillet over medium-high heat. Add thinly sliced onion and stir-fry until light brown, 3 - 5 minutes.
3. Add lamb with marinade and cook until liquid evaporates and oil separates, 15 minutes.
4. Add fenugreek leaves and 1 cup water. Bring to boil and reduce heat to medium-low, cover, and simmer until lamb is tender and sauce has thickened, 25 - 30 minutes.
5. Fold in cream, allow to warm (1 - 2 minutes), and serve.
One year ago: Roasted Red and Golden Beets
Two years ago: Saag Paneer
Three years ago: Linguine with Roasted Tomato and Almond Pesto
Four years ago: Easy Buttermilk Cake
Spicy Lamb with Yogurt, Cream, and Fenugreek (from 660 Curries)
Ingredients
1/2 cup plain yogurt
1 1/2 tsp coarse salt
1/4 tsp ground turmeric
1 medium red onion, half coarsely chopped and half thinly sliced
8 cloves garlic
6 green chiles, stems removed
3 lengthwise slices ginger (1 1/2"x1"x1/8")
1 lb boneless leg of lamb, cut into 1" cubes
2 tbsp Ghee or canola oil
1 cup chopped fresh or frozen fenugreek leaves (or 1/2 cup dried leaves soaked)
1/4 cup heavy cream
1. Place yogurt, salt, turmeric, coarsely chopped onion, garlic, chiles, and ginger in blender. Puree. Transfer to medium bowl, add lamb, and refrigerate, covered for 30 minutes - overnight.
2. Heat ghee in large skillet over medium-high heat. Add thinly sliced onion and stir-fry until light brown, 3 - 5 minutes.
3. Add lamb with marinade and cook until liquid evaporates and oil separates, 15 minutes.
4. Add fenugreek leaves and 1 cup water. Bring to boil and reduce heat to medium-low, cover, and simmer until lamb is tender and sauce has thickened, 25 - 30 minutes.
5. Fold in cream, allow to warm (1 - 2 minutes), and serve.
Saffron-Scented Lamb with an Almond Sauce
It's hard to come back to posting recipes after a hiatus. So much has happened and so many things have blended together in the mean time. You might find the first dozen or so recipes sorely lacking in the background department, but you should know if they were good enough to make my list, they're good enough to take a chance on and cook. If I recall correctly, this is a richly flavored curry with a nice smoky flavour from the cardamom. As usual with this cookbook, if you're using lamb stew meat, you'll want to increase the cooking time. I usually go with 2 - 3 hours.
One year ago: Buffalo, Mushroom, and Feta Meatballs
Two years ago: Paneer
Three years ago: Meatballs in Tomato Sauce
Four years ago (what, what?): Blueberry Boy Bait
Saffron-Scented Lamb with an Almond Sauce (from 660 Curries)
Ingredients
2 tbsp Ghee or canola oil
1 tsp cumin seeds
3 cinnamon sticks (3" long)
3 bay leaves
3 black cardamom pods
1 medium red onion, thinly sliced
1 1/2 lb leg of lamb, cut into 1" cubes
1 cup slivered blanched almonds
1/4 tsp saffron threads
1 1/2 tsp coarse salt
2 tbsp finely chopped cilantro
1. Heat ghee in large skillet over medium-high heat. Sprinkle in cumin seeds, cinnamon sticks, bay leaves, and cardamom pods. Cook until aromatic, 1 minute.
2. Add onion and lower heat to medium. Stir-fry until onion soft and honey-brown, 10 minutes (or quite a bit longer).
3. Add lamb and cook until it starts to brown and ghee separates, 15 - 20 minutes.
4. While the lamb is cooking, pour 1/2 cup water into a blender. Add almonds and puree.
5. Pour almond paste into skillet with lamb. Pour 1 cup water into blender and add to skillet along with saffron and salt. Bring to boil, reduce to medium-low, cover, and simmer, stirring occasionally until lamb is tender, 25 - 30 minutes.
6. Stir in cilantro and serve.
One year ago: Buffalo, Mushroom, and Feta Meatballs
Two years ago: Paneer
Three years ago: Meatballs in Tomato Sauce
Four years ago (what, what?): Blueberry Boy Bait
Saffron-Scented Lamb with an Almond Sauce (from 660 Curries)
Ingredients
2 tbsp Ghee or canola oil
1 tsp cumin seeds
3 cinnamon sticks (3" long)
3 bay leaves
3 black cardamom pods
1 medium red onion, thinly sliced
1 1/2 lb leg of lamb, cut into 1" cubes
1 cup slivered blanched almonds
1/4 tsp saffron threads
1 1/2 tsp coarse salt
2 tbsp finely chopped cilantro
1. Heat ghee in large skillet over medium-high heat. Sprinkle in cumin seeds, cinnamon sticks, bay leaves, and cardamom pods. Cook until aromatic, 1 minute.
2. Add onion and lower heat to medium. Stir-fry until onion soft and honey-brown, 10 minutes (or quite a bit longer).
3. Add lamb and cook until it starts to brown and ghee separates, 15 - 20 minutes.
4. While the lamb is cooking, pour 1/2 cup water into a blender. Add almonds and puree.
5. Pour almond paste into skillet with lamb. Pour 1 cup water into blender and add to skillet along with saffron and salt. Bring to boil, reduce to medium-low, cover, and simmer, stirring occasionally until lamb is tender, 25 - 30 minutes.
6. Stir in cilantro and serve.
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