Field Trip to Martha!

Our Club got a chance to visit the Martha Stewart show in September.  For more details on our experience go here or here!

November: SPICE

Spice

By Liz & Mayumi 

November 8, 2008

View from outside (Moroccan music playing)

The Recipes:

Pomegranate Orange Spritzer


2 parts pomegranate juice
2 parts orange juice
1 part sparkling water


Lhzina: Orange & Olive Salad

4 Oranges, peel cut off and sliced
½ cup Black Olives, oil cured
¼ cup Red Onion, sliced very thinly
1 tsp. Fennel Seeds, crushed
Paprika, sprinkled
Sea Salt, to taste
Red Wine Vinegar
Extra Virgin Olive Oil
¼ cup Mint, chiffonaded

Peel the oranges and with a paring knife, carefully scrape off as much of the white pith as possible, without tearing the fruit. Slice each orange crosswise into 3/8th-inch thick slices. Arrange the slices on a platter, slightly overlapping each one. Scatter the olives and the onions over the oranges. Season everything with the fennel seeds and salt.
Splash the vinegar and drizzle olive oil over the salad. Scatter the mint on top. 


Moroccan Beef Kefta

1 ½ pounds ground beef
½ cup minced onion
2 cloves garlic finely minced
2 TBS finely chopped fresh parsley
1 tsp dried mint, crumbled
2 tsp salt
¼ tsp fine, freshly ground pepper
1 tsp ground cumin
½ tsp Spanish paprika
¼ tsp cayenne pepper

In a large bowl combine all the ingredients. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Cook the keftas in the hot pan on both sides until cooked through, about 3 to 4 minutes per side. Serve hot.

Apricot Tahini Sauce

Apricot Preserve
Tahini
Water
Pinch of salt

Mix equal amount of Apricot Preserve and Tahini together. Add water by small increments until mixture is the consistency of a sauce. Salt to taste.


Radish Salad with Citrus Cilantro Dressing

10 large radishes matchsticked or thinly sliced
1 medium orange zested and juiced
½ lime juiced
2 T finely chopped cilantro
1 T finely chopped preserved Moroccan lemon
1 pinch of hot chili flakes
Salt and pepper to taste

Combine all ingredients and let sit for 30 minutes before serving.


Spinach with Moroccan Preserved Lemon

1 lb fresh spinach
2 T finely chopped preserved Moroccan lemon
½ medium lemon juiced
2 cloves garlic minced
2 T olive oil
2 t ground cumin
Salt to taste

Rinse spinach well. Sauté spinach in heated oil. (May have to be done in batches.) Transfer to sieve and let drain. Let cool and chop finely. Combine all ingredients in bowl. Let sit 30 minutes before serving.
May be made ahead and refrigerated up to a day.
(Note: Moroccan preserved lemons are inherently salty. Wait to add salt if necessary, until after resting.)


Moroccan Carrots

2 cups diced carrots
1 TBS olive oil
¼ small red onion finely diced
½ t Cinnamon
Pinch of curry powder
¼ t Sugar
Salt & Pepper
Fresh parsley finely chopped

Place the carrots in cold water and bring to a boil. Cook them for 1 to 2 minutes until cooked through. Drain the carrots and transfer them to a sauté pan. Add the red onions and sauté in heated oil. Flavor it to taste with cinnamon, sugar, curry powder, and salt and pepper. Garnish with the chopped parsley.


B’steeya/Bastilla/Bstilla/Pastilla
(tradionally made with Squab-pigeon-but prepared with chicken here. Fish is also a lovely substitution)


½ chicken, cut up
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon black pepper
2 tablespoons kosher salt
2 whole cinnamon sticks
1 cup chopped cilantro
6 eggs
½ pound almonds , slivered & toasted
½ cup sugar
2 tablespoons cinnamon
2 large sheets phyllo pastry dough per b’steeya
¼ cup melted butter

For Garnish:
Confectioner’s Sugar
ground cinnamon

Boil chicken in enough water to keep covered along with the chopped onion and spices until cooked, about 1 hour. Drain chicken, reserving about 3/4 cup of the cooking liquid. Bone the chicken and finger-shred the meat into small pieces.
Cook eggs, along with reserved cooking liquid from chicken in a large skillet until soft scrambled, do not overcook the eggs. Mix cooked eggs with chicken meat until well combined.
Mix almonds, sugar and cinnamon. The above three steps can be done ahead of time, if desired. refrigerate ingredients until ready to cook.
Phyllo dough is a little tricky to work with. For best results, thaw completely. It's important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel, as the dough dries out very quickly and becomes fragile and breaks apart. To prepare for the recipe, separate a large sheet of dough and lightly brush with butter, fold in half lengthwise and place in a lightly buttered large muffin pan. Repeat and place crosswise, making a +. Then add about 1 Tblsp. of almond mixture in bottom of dough, then ¼ - 1/3 cup of chicken mixture. Sprinkle with ½ Tblsp. almond mixture and close up pastry. Brush with butter to keep moist. When the pan is full, cover all of the pastries with a damp kitchen towel until ready to bake. Bake at 400 degrees for about 10 minutes or until pastry is golden brown.

Flip out of pans and top with sugar and cinnamon in a criss-cross pattern.

**note: The original recipe makes this in one large pastry, but I like them as little individual sized portions. As a main course, the large size is great!

Moroccan Lamb Tagine

3 pounds Australian lamb shoulder (usually with bones)
Pinch of saffron
1 tsp ground ginger
1½ tsp ground cumin
1 tsp fine, freshly ground pepper
½ tsp sweet paprika
3 garlic cloves, minced
1 tsp salt
2 TBS olive oil
1 cup finely chopped onions
2/3 cup minced fresh parsley
1/3 cup minced fresh coriander
4 oz diced tomatoes

Trim the lamb of excess fat. With a mortar and pestle or in a blender, make a paste of the ginger, pepper, cumin, paprika, garlic, salt and oil. In a 4 or 5 quart casserole pot, toss the lamb with the spice paste over very low heat for 2 minutes. Stir in the onions, herbs and 2 cups of water. Bring the mixture to a boil over high heat, reduce the heat to low, and simmer, covered, for 2 hours, or until the meat is very tender and almost falling off the bones. Remove the pot from the heat and let it cool. Remove the lamb from the pot, cut the meat from the bones, shred the meat into small sizes and set them aside. Skim off all the fat that rises to the surface. Add the tomatoes and their juice. Boil over high heat until the juices are reduced to thick gravy, about 10 minutes. Return the lamb to the pot and serve it hot with couscous.

Couscous El Fasi

1 cup couscous
1 cup boiling water
2 tsp chicken stock paste
1 sweet onion thinly sliced
1 TBS olive oil
½ cup raisins
¼ cup pine nuts
Pinch of cinnamon
½ tsp sugar
Salt to taste
Boiling water
Fresh parsley, finely chopped

Pour 1 cup of boiling water over the raisins and let sit for 20 min. Toast the pine nuts in a sauté pan until light brown and set it aside. In a big sauté pan, heat the olive oil and sauté the onions with medium-low heat until the onions are caramelized. Combine with the raisins, cinnamon, sugar, salt and the pine nuts. Salt to taste. Garnish it with chopped parsley.

Couscous:
Add chicken stock paste to a cup of boiling water. Put the couscous in a bowl, pour the chicken stock over it, cover the bowl with plastic wrap and let it sit for 10 minutes. Fluff it with a fork and serve it with the onion mixture on top.


Persian Love Cake



Candied rose petals
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses

Cake:
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1 teaspoon whole cardamom seeds, crushed

Frosting:
2 1/2 cups chilled heavy whipping cream, divided
2 Pinches of saffron threads

2/3 cup powdered sugar
1 tablespoon rose water

2 tablespoons natural unsalted pistachios

For candied rose petals:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
For cake:
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely.

For frosting:
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

**Different brands of rose water and saffron have unique concentrations. You may have to play with this recipe to adjust it to your liking.

One review I found on this cake said, “… the cake was like running through a field of flowers and then falling with your mouth open.” It’s a very unusual and refreshing cake! Enjoy!


Mint Tea



Peppermint tea bag
1 branch of fresh mint
1 cup boiling water

Place one tea bag and the fresh mint in a cup of boiling water and steep 3 to 5 minutes.

Preserved Lemons: Take home gift

We had so much fun researching and preparing this night-- So sad it's over!

Harvest Feast: October

A lovely evening was spent at the home of Nicolette and her cooking partner Rachel!  The ambience was stunning and the applesauce filled sugar pumpkins were the show stopper!  Below are the recipes, photos to follow when I find the disk...

INDIAN POPCORN
Starter

1/3 c vegetable oil
4 medium shallots, thinly sliced
2 serrano chiles, thinly sliced
1 ½ t mild curry powder
1 t black onion seeds
¾ c popcorn kernels
Kosher salt

In large pot, heat oil. Add shallots and chiles, and fry over medium heat, about 4 mins. Transfer shallots and chiles to paper towel. In the same pot, cook curry powder and onion seeds over moderately high heat until fragrant, about 1 min. Stir in popcorn kernels and cover. Cook, shaking pan every 30 secs, until kernels have stopped popping, about 8 mins. Season popcorn with salt, and sprinkle with shallots and chiles. Serve.



CASHEWS WITH CRISPY SAGE AND GARLIC
Starter

2 T olive oil
2 garlic cloves, thinly sliced
12 sage leaves
1 T chopped sage
2 c raw cashews
Salt

In skillet, heat oil. Add garlic and fry over medium heat until lightly golden. Add all sage and cook until crisp, about 1 min. Drain on paper towel. Add cashews and cook until golden, about 5 mins. Toss with garlic, sage, and salt. Let cool, then serve.


TOASTED PUMPKIN SEEDS
Starter

¼ c olive oil
1 c raw pumpkin seeds
¾ t kosher salt

In skillet, heat oil, then add pumpkin seeds, and cook until puffed and golden, about 3 mins. Transfer to paper towel and sprinkle with salt. Let cool, then serve.


GOAT CHEESE CRISPS with AUTUMN MUSHROOM RAGOUT
Appetizer

2/3 c flour
3 T unsalted butter, at room temperature
5 oz goat cheese, at room temperature
3 T crème fraiche
salt

In food processor, combine flour, butter, goat cheese, crème fraiche, and 1 t salt. Process until mixture appears crumbly. Turn out onto a board and work together with your hands to form a log 8 inches long and 1 ½ inches in diameter. Wrap in plastic wrap and refrigerate at least 1 hour, or up to 2 days, if preparing in advance.
Preheat oven to 375 degrees F. Slice log into rounds ¼ inch thick and place on non greased baking sheet. Lightly beat egg white with a pinch of salt and brush over cheese crisps. Bake until golden, 18-20 mins. Let cool slightly. Transfer warm crisps onto serving dishes and top each with a spoonful of warm ragout. Garnish with dill.

2 lb fresh mushrooms, chanterelle, oyster, black trumpet, shiitake, cremini and white button
2 T unsalted butter
1 red onion, finely chopped
salt and freshly ground pepper
½ c dry white wine
1 c vegetable or chicken stock
½ oz dried porcino mushrooms, broken into small pieces
½ c heavy cream
pinch of nutmeg
1 T chopped fresh chives or chervil

Brush mushrooms clean and cut as needed so they are roughly equal size. In large frying pan over medium heat, melt butter, add onions, and sauté 3 mins. Add mushrooms, raise heat to medium high, and sauté until lightly browned, about 5 mins. Season to taste with salt and pepper. Add wine. Raise heat to high and cook until wine is nearly evaporated, about 3 mins. Add stock and dried mushrooms, reduce heat to medium, and cook until fresh mushrooms are tender and dried mushrooms are rehydrated, about 10 mins.
Stir in ½ c cream and nutmeg, then taste for seasoning. Add more cream as desired to create creamy light sauce. Transfer to warmed serving dish and sprinkle with chives.


PUMPKIN SOUP WITH GINGER
Soup

2 lb sugar pie pumpkin
6 inch fresh ginger root
2 T butter
1 yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 cloves garlic, minced
4 c chicken stock
Salt and pepper
Heavy cream for garnish

Seed and peel pumpkin, then cut flesh into 2 inch cubes. Set aside. Shred ginger (about ¼ cup shredded). Set aside.
In large saucepan, melt butter. Add onion, carrot, and celery and cook until vegetables are soft. Add ginger and garlic and cook 1 min.
Add pumpkin and stock and bring to boil over high heat. Reduce heat, cover and simmer until pumpkin is tender, about 25 mins.
In blender, process soup until smooth. Season to taste. Serve immediately with drizzling of cream.


ROASTED BEETS, GOAT CHEESE CROUTONS, AND WALNUTS
Salad

6 small beets, trimmed and scrubbed
2 T olive oil
Sea salt and freshly ground pepper
9 T olive oil
2 T red wine vinegar
3 garlic cloves, chopped
3 T fresh parsley, chopped

6 slices crusty bread
6 ounces ages goat cheese

¼ c walnut oil
3 T sherry vinegar
2 bunches watercress, cleaned and stemmed
3 small Belgian endives, trimmed and cut into julienne strips
¾ c caramelized walnuts

Preheat oven to 400 degrees F. Rub beets with oil, sprinkle with salt and pepper. Wrap each beet in foil and roast until tender, 1 hour.
In medium bowl, whisk together olive oil, red wine vinegar, garlic, parsley, salt, and pepper. Peel and dice beets, then gently fold into vinaigrette. Cover and refrigerate overnight.
Turn broiler on high, place bread slices on broiler pan, and brown bread on both sides. Divide goat cheese evenly between bread slices and broil 1 or 2 more mins. Cut each slice in half diagonally.
In a large bowl, whisk together walnut oil, sherry vinegar, salt and pepper. Add watercress and endives and toss well.
Drain beets, reserving marinade, and divide beets among 6 plates. Place salad on top, and scatter walnuts over all. Drizzle marinade over salads and serve with goat cheese croutons.


BUTTERNUT-SQUASH PASTA SAUCE
Pasta

1 medium butternut squash
1 T olive oil
½ - 1 t fresh sage, chopped
Salt
Pepper
5 cloves garlic
1 cup half-and-half
Cheese ravioli
Fresh grated parmesan cheese
Finely chopped fresh sage

Preheat over to 375 degrees F. Peel, seed, and chop butternut squash into 2 inch cubes. Toss with oil, sage, salt, and pepper. Transfer to a small rimmed baking sheet, and scatter whole garlic cloves around the squash. Roast until squash is very tender, about 40 mins.
Transfer squash and garlic into a blender and puree. Add half-and-half, and continue to blend. Add 1 to 2 cups of water, and continue to blend until smooth. Season generously with salt and pepper. Serve over cooked ravioli, topped with parmesan cheese and fresh sage.


THREE CHEESE RAVIOLI
Pasta

3 ½ c flour
½ t salt
3 large eggs
1 ½ T cooking oil
½ c warm water

Mix flour and salt. Make a well in middle of flour and add eggs, oil, and water. Mix together until elastic. Let sit for 10-15 mins. Roll thin. Cut into 2-4 inch circles. Fill one circle with cheese stuffing, cover with another circle, then use fork to seal edges tight. Cook in boiling water for 3-5 mins, or until raviolis float to top. These freeze well.

1 ½ c ricotta cheese
½ c grated cheddar cheese (or other hard cheese)
½ c grated parmesan cheese
2 large eggs
¼ c seasoned bread crumbs

Mix all ingredients together and use as stuffing in ravioli.


COQ AU VIN BLANC
Meat

¼ c olive oil
½ c slab bacon
20 shallots, 4 finely chopped and 16 whole
2 garlic cloves, minced
¼ c butter
2 ¼ cup button mushrooms
2 T flour
8 chicken quarters
2 bay leaves
4 sprigs of thyme
4 sprigs of parsley
12 prunes, pitted
2 cups full-bodied, dry white wine
1 c chicken stock
2 T medium dry sherry
Sea salt and freshly ground pepper

Heat 1 tablespoon of oil in deep skillet, add bacon and sauté until crisp. Remove and set aside. Add chopped shallots and garlic to fat in skillet and sauté. Remove and set aside.
Heat half of the butter and 1 tablespoon oil in skillet. Add whole shallots and mushrooms and sauté until lightly golden. Remove and set aside.
Season flour with salt and pepper, then toss chicken pieces in flour until lightly coated. Heat remaining oil in same skillet, add chicken and sauté until golden. Put chicken and vegetable in a casserole dish. Tuck in bay leaves and add thyme, parsley, and prunes. Season.
Heat wine and stock in saucepan until just boiling, then pour over chicken and vegetable. Cover and cook in preheated oven at 350 degrees F, for 1 ½ hours, or until chicken is cooked through.
Remove chicken and vegetable. Strain cooking liquid and reserve. Heat sherry in saucepan until reduced by half. Add reserved liquid, return to boil, and cook until reduced by half.
Beat in remaining butter. Serve chicken and vegetable with sauce over.


HOMEMADE APPLESAUCE
Side Dish

Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 lbs Granny Smith apples (6-8 apples)
3 lbs sweet read apples (6-8 apples)
½ c unsalted butter
2 t ground cinnamon
½ t ground allspice

Preheat oven to 350 degrees F. Peel, core, and cut up all apples. Place in a large dutch oven. Mix zests, juices, brown sugar, butter, cinnamon, and allspice. Pour juice mixture over apples. Bake covered for 1 ½ hours, or until apples are soft. Whisk until smooth.

ROASTED BABY PUMPKINS
Side Dish

6 baby pumpkins
kosher salt and freshly ground black pepper
1 c homemade applesauce
Preheat oven to 350 degrees F. Cut off tops of pumpkins around stems, reserve. Scoop out seeds and liberally sprinkle insides with salt and pepper. Place pumpkins on a greased baking sheet and fill each with applesauce. Place tops back on and roast for 45 mins to 1 hour, or until pumpkins are soft but not mushy.


BUTTERMILK ICE CREAM
Dessert

1 c whipping cream
6 large egg yolks
½ c sugar
1 c cold buttermilk

Bring whipping cream to simmer in heavy saucepan. Whisk egg yolks and sugar in medium bowl, then gradually whisk hot cream into yolks mixture. Return to saucepan and stir over medium heat until custard thickens slightly, about 6 mins, but do not boil. Pour into bowl and stir in buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer’s instructions.


APPLE DUMPLINGS WITH ICECREAM AND CARAMEL SAUCE
Dessert

1 c sugar
1 c water
1/8 t cinnamon
1/8 t nutmeg
2 T butter

6 small apples (about 3 inch diameter)
4 T brown sugar
2 T flour
2 t ground cinnamon
2 T butter

Filo dough
Butter for brushing on Filo dough
Sugar for sprinkling

½ c white sugar
½ c brown sugar
½ c heavy cream
¼ c butter
1 t vanilla

Mix sugar, water, cinnamon, and nutmeg in small saucepan. Bring to boil, add butter, remove from heat and set aside.

Mix brown sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Peel and core apples. Stuff empty apple cores with sugar/cinnamon/butter mixture. Place each apple on buttered and stacked 3-4 sheets of Filo Dough, and fold dough up and over the apple, twisting together at top, like an apple stem.

Place wrapped apples 6 inches apart in a prepared casserole dish, and pour sugar water over all apples. Sprinkle sugar over apples. Bake at 375 degrees F, for 35 mins, or until apples are soft and Filo dough is golden.

While apple dumplings are cooking, make caramel sauce by mixing white sugar, brown sugar, cream and butter in small saucepan. Bring to boil, but do not overcook. Remove from heat upon boiling, and add vanilla.

Serve apple dumplings with a scoop of buttermilk ice cream and the caramel sauce over both.