Based on a recipe I found online, this is less work than it looks like other than the initial chopping bit. I made this using a whole chicken but I find it difficult to get both tender white meat AND fully cooked dark meat. Since I prefer light to dark, I'm changing this to chicken breasts, but if you like dark meat you can use that too, but cook it much longer on a simmer than you would for dark meat.
Ingredients:
A bunch of olive oil
1 white or yellow onion, chopped
4-5 cloves garlic, minced
1 T. paprika
1/2 tsp. cumin
1 tsp. coriander
1 tsp. turmeric
3/4 tsp. ginger
1 1/2 tsp. cinnamon
1/4 tsp. cloves and/or allspice (optional)
1 1/2 tsp. salt
1 tsp. black pepper
1-2 lemons (for juice)
3 large tomatoes, diced
8 chicken breasts (I use bone-in and cut each breast in half)
1 cup water or chicken stock
3 small, skinny eggplants, unpeeled and diced into 1-inch cubes
Sliced almonds for serving
DIRECTIONS
1. Preheat oven to 400 degrees
2. Cook onions over medium-high heat in a LARGE pot until starting to turn translucent; add garlic and cook until fragrant but NOT burned.
3. Add your spices (salt, pepper, paprika, cumin, coriander, turmeric, ginger, cinnamon, allspice and/or cloves) and cook for a minute or two
4. Add water/chicken stock, tomatoes, and juice from 1 lemon and bring to a boil
5. Meanwhile, drizzle 4-5 tablespoons of olive oil over the eggplant in a baking dish; toss to coat, then pop in the oven until tender and starting to brown (stirring occasionally), about 25 minutes.
6. Add the chicken to the pot, stir in, cover and simmer for 15 minutes or until eggplant is ready.
7. Add eggplant to cooking chicken, stir in, then continue to simmer, covered, until chicken is cooked through and tender.
8. Sprinkle with almonds before serving (it really adds a nice crunch, don't skip it!)
Tuesday, February 21, 2012
Wednesday, December 28, 2011
Dill Potatoes Au Gratin
Again, as part of my "first meal cooked in Turkey" experience, I had to make something nice and simple. These take a long time to bake, but are easy to prepare provided you aren't trying to peel potatoes with an enormous chopping knife (only to later discover that you had a potato peeler in the drawer all along).
Ingredients:
4 large potatoes, cut into 1/4 inch slices
salt and pepper to taste
3 T. butter
2 cups milk
1 tsp. salt
2 tsp. flour
1 bunch fresh dill, chopped
2 cups cheese (cheddar or Gruyere or Swiss, depending on taste; I used some random Turkish cheese that I only later found out doesn't melt. Oops.)
Directions:
Preheat oven to 200 degrees Celsius (convert to Fahrenheit if you have to, I'm lazy).
1. Butter a baking dish (like a small lasagna pan) and place the sliced potatoes in them. Season with salt and pepper and toss with your hands, then spread evenly.
2. Melt butter in saucepan, then add flour; whisk constantly for a few minutes until it turns golden.
3. Add the milk and salt and pepper to taste. Cook on medium-high, stirring quite a bit, until it thickens.
4. Add the cheese and the dill and cook until the cheese is melted.
5. Pour mixture over the potatoes, then toss it in the sauce until the potatoes are more or less evenly coated and the potatoes are distributed evenly in the pan. At this point I like to add a little more freshly ground pepper (and maybe a little salt).
6. Cook for about 1 to 1 1/2 hours, until potatoes are nice and soft on the bottom and the top potatoes are nicely browned.
Ingredients:
4 large potatoes, cut into 1/4 inch slices
salt and pepper to taste
3 T. butter
2 cups milk
1 tsp. salt
2 tsp. flour
1 bunch fresh dill, chopped
2 cups cheese (cheddar or Gruyere or Swiss, depending on taste; I used some random Turkish cheese that I only later found out doesn't melt. Oops.)
Directions:
Preheat oven to 200 degrees Celsius (convert to Fahrenheit if you have to, I'm lazy).
1. Butter a baking dish (like a small lasagna pan) and place the sliced potatoes in them. Season with salt and pepper and toss with your hands, then spread evenly.
2. Melt butter in saucepan, then add flour; whisk constantly for a few minutes until it turns golden.
3. Add the milk and salt and pepper to taste. Cook on medium-high, stirring quite a bit, until it thickens.
4. Add the cheese and the dill and cook until the cheese is melted.
5. Pour mixture over the potatoes, then toss it in the sauce until the potatoes are more or less evenly coated and the potatoes are distributed evenly in the pan. At this point I like to add a little more freshly ground pepper (and maybe a little salt).
6. Cook for about 1 to 1 1/2 hours, until potatoes are nice and soft on the bottom and the top potatoes are nicely browned.
Easy Pepper Steak
This is not the same as "Steak au Poivre". This being my first ever meal cooked in Turkey, I had to make due with what I have, which isn't much. There is no sauce, just a truly yummy, easy to make steak that takes less than 10 minutes and is completely delicious. The ones I used were cut really thin, we're talking about 3/4 of an inch (welcome to Turkey!) Therefore I'm not entirely sure on cooking times.
Ingredients:
4 steaks
Freshly ground black pepper (important that it's freshly ground!)
Salt
Worcester Sauce
2 T. butter
1 T. olive oil
Directions:
1. Take steaks out of fridge at least 30 minutes (preferably about an hour) before you intend to cook them.
2. If they are wet looking, pat them dry with a paper towel.
3. GENEROUSLY crush black pepper over the steaks, then sprinkle with salt (about 3/4 of a teaspoon for 4 or 5 steaks). Press the peppercorns and salt into the steak.
4. Turn the steaks over and repeat step 3 on the other side.
5. In a large frying pan on medium-high heat, place 1 T. of butter and the olive oil until the butter is melted and it's starting to smoke.
6. Place the steaks onto the frying pan and cook until the edges are starting to look done.
7. Before you turn them, sprinkle some Worcester sauce over the steaks and rub the other tablespoon of butter of the top. Then turn them over.
8. Sprinkle some more Worcester sauce on the steaks before you take them off the grill. Cook for another couple of minutes until they are cooked to your likeness! Serve immediately.
Ingredients:
4 steaks
Freshly ground black pepper (important that it's freshly ground!)
Salt
Worcester Sauce
2 T. butter
1 T. olive oil
Directions:
1. Take steaks out of fridge at least 30 minutes (preferably about an hour) before you intend to cook them.
2. If they are wet looking, pat them dry with a paper towel.
3. GENEROUSLY crush black pepper over the steaks, then sprinkle with salt (about 3/4 of a teaspoon for 4 or 5 steaks). Press the peppercorns and salt into the steak.
4. Turn the steaks over and repeat step 3 on the other side.
5. In a large frying pan on medium-high heat, place 1 T. of butter and the olive oil until the butter is melted and it's starting to smoke.
6. Place the steaks onto the frying pan and cook until the edges are starting to look done.
7. Before you turn them, sprinkle some Worcester sauce over the steaks and rub the other tablespoon of butter of the top. Then turn them over.
8. Sprinkle some more Worcester sauce on the steaks before you take them off the grill. Cook for another couple of minutes until they are cooked to your likeness! Serve immediately.
Friday, November 11, 2011
Chili
This one is based primarily on Emeril Lagasse's, and then partially on my very talented Aunt Laurie and partially on my own taste/what I had available around my house. It was my first time making chili (and probably my 3rd time eating it) and I thought it was pretty good! I felt better when my mother told me it was hard to screw up chili; I think she was pretty much right. Feel free to add or subtract whatever you feel like.
Ingredients
1 lb. ground beef
olive oil for cooking
1 white or yellow onion, diced
1 green pepper, diced
4 cloves garlic, minced
2 tsp. chili powder
2 1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper (or more, to taste)
1/4 tsp. coriander
1 1/2 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 28-oz. cans diced tomatoes, partially drained
2 cups (more or less, depending on desired liquidity) chicken stock, apple cider, or water (or beef stock, or veggie stock)
1 can butternut squash (or 2 cups fresh cut into chunks)
2 bay leaves
1 can red kidney beans
1 can white kidney beans
1 can navy beans
1 can great northern beans
1 can black beans
1 can pinto beans
1 can corn (or 1 1/2 cups frozen)
Directions
1. In a very large pot, saute the beef with the olive oil over medium high heat until nicely browned
2. Add in the onions, pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, cinnamon, and nutmeg, and cook on medium heat until vegetables are soft
3. Add tomatoes, stock/water/cider, butternut squash, and bay leaves. Bring to a simmer, then cover and cook on low heat for about 40 minutes (a bit longer if you are working with fresh butternut squash; you want it to be soft).
4. Add beans and corn, stir to combine, and allow to simmer for 20-30 minutes more, stirring occasionally.
5. Apparently this tastes better the next day, or at least after a few hours. Make in advance, then enjoy!
Ingredients
1 lb. ground beef
olive oil for cooking
1 white or yellow onion, diced
1 green pepper, diced
4 cloves garlic, minced
2 tsp. chili powder
2 1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper (or more, to taste)
1/4 tsp. coriander
1 1/2 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 28-oz. cans diced tomatoes, partially drained
2 cups (more or less, depending on desired liquidity) chicken stock, apple cider, or water (or beef stock, or veggie stock)
1 can butternut squash (or 2 cups fresh cut into chunks)
2 bay leaves
1 can red kidney beans
1 can white kidney beans
1 can navy beans
1 can great northern beans
1 can black beans
1 can pinto beans
1 can corn (or 1 1/2 cups frozen)
Directions
1. In a very large pot, saute the beef with the olive oil over medium high heat until nicely browned
2. Add in the onions, pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, cinnamon, and nutmeg, and cook on medium heat until vegetables are soft
3. Add tomatoes, stock/water/cider, butternut squash, and bay leaves. Bring to a simmer, then cover and cook on low heat for about 40 minutes (a bit longer if you are working with fresh butternut squash; you want it to be soft).
4. Add beans and corn, stir to combine, and allow to simmer for 20-30 minutes more, stirring occasionally.
5. Apparently this tastes better the next day, or at least after a few hours. Make in advance, then enjoy!
Sunday, October 9, 2011
Almond Cake with Strawberry Compote
I found this recipe in a book in a Border's that was closing, but didn't have a pen and paper. Thank god for the internet! This is a slightly modified version of the recipe.
ALMOND CAKE:
8 oz. almond paste (I like Love'n Bake)
1/4 - 1/3 cup sugar (depending on how sweet you like it)
4 T. butter
2 T. honey
3 eggs
1/2 tsp. almond extract
1 tsp. vanilla extract
1/3 cup flour
Confectioner's sugar
Preheat oven to 350 and line springform pan with butter and flour (and preferably parchment paper)
1. Mix almond paste and sugar using a pastry cutter or a mixer until it resembles small crumbs
2. Cut the butter into manageable sizes and add it into the almond mixture the same way (pastry cutter or mixer)
3. Add in honey and almond and vanilla extracts, then eggs one at a time; mix with an electric mixer for 3-4 minutes on medium until nice and fluffy
4. Mix in flour with a wooden spoon until just mixed together
5. Pour into springform pan and bake for 25 minutes.
6. Take out and allow to cool
7. Make a glaze out of 2 tsp. honey, 1/4 tsp. almond extract, and 1/4 tsp. vanilla extract; microwave for 20 seconds, then brush onto the slightly cooled cake
8. Sprinkle generously with confectioner's sugar, then serve with strawberry compote
STRAWBERRY COMPOTE:
1 lb. strawberries
1 lemon
3/4 cup sugar
1. Cut berries into bite-sized chunks, and set aside 1/5
2. Add 4/5 berries, sugar, lemon zest, and lemon juice to a sauce pan and mix well, then cook over medium-high heat until it starts to boil
3. Continue to boil for 4 minutes, stirring occasionally, then lower heat and allow to simmer for 3 minutes; take off heat.
4. Add set aside 1/5 of strawberris and stir into compote and allow to cool.
ALMOND CAKE:
8 oz. almond paste (I like Love'n Bake)
1/4 - 1/3 cup sugar (depending on how sweet you like it)
4 T. butter
2 T. honey
3 eggs
1/2 tsp. almond extract
1 tsp. vanilla extract
1/3 cup flour
Confectioner's sugar
Preheat oven to 350 and line springform pan with butter and flour (and preferably parchment paper)
1. Mix almond paste and sugar using a pastry cutter or a mixer until it resembles small crumbs
2. Cut the butter into manageable sizes and add it into the almond mixture the same way (pastry cutter or mixer)
3. Add in honey and almond and vanilla extracts, then eggs one at a time; mix with an electric mixer for 3-4 minutes on medium until nice and fluffy
4. Mix in flour with a wooden spoon until just mixed together
5. Pour into springform pan and bake for 25 minutes.
6. Take out and allow to cool
7. Make a glaze out of 2 tsp. honey, 1/4 tsp. almond extract, and 1/4 tsp. vanilla extract; microwave for 20 seconds, then brush onto the slightly cooled cake
8. Sprinkle generously with confectioner's sugar, then serve with strawberry compote
STRAWBERRY COMPOTE:
1 lb. strawberries
1 lemon
3/4 cup sugar
1. Cut berries into bite-sized chunks, and set aside 1/5
2. Add 4/5 berries, sugar, lemon zest, and lemon juice to a sauce pan and mix well, then cook over medium-high heat until it starts to boil
3. Continue to boil for 4 minutes, stirring occasionally, then lower heat and allow to simmer for 3 minutes; take off heat.
4. Add set aside 1/5 of strawberris and stir into compote and allow to cool.
Thursday, September 29, 2011
Barberry Rice
This is my own version of the Iranian treat, zereschk polo. It's not much more complicated than regular rice and remarkably tasty considering how easy it is.
Ingredients:
1 cup Basmati rice, cooked according to instructions
1 T. butter
1/4 cup dried barberries (zareshk)
1/8 cup dried cherries (optional; you could also just use 1/3 cup barberries)
2 T. pomegranate syrup
1 small pinch cloves
2 large pinches cinnamon
2 large pinches cumin
Directions:
1. Melt butter in a frying pan, then turn heat to low.
2. Add barberries, cherries, pomegranate syrup, cloves, cinnamon, and cumin, and cook on low, stirring occasionally, for about 10 minutes.
3. Add barberry mixture to cooked rice, cover and let sit until ready to serve.
Ingredients:
1 cup Basmati rice, cooked according to instructions
1 T. butter
1/4 cup dried barberries (zareshk)
1/8 cup dried cherries (optional; you could also just use 1/3 cup barberries)
2 T. pomegranate syrup
1 small pinch cloves
2 large pinches cinnamon
2 large pinches cumin
Directions:
1. Melt butter in a frying pan, then turn heat to low.
2. Add barberries, cherries, pomegranate syrup, cloves, cinnamon, and cumin, and cook on low, stirring occasionally, for about 10 minutes.
3. Add barberry mixture to cooked rice, cover and let sit until ready to serve.
Tuesday, September 27, 2011
Cheese Bourekas / Apple Turnovers
Wow, so I guess I haven't updated in awhile. I'd like to say it's because I've been too lazy to update but mostly I've been too lazy to cook! Ah, well.
Anyway, today I made a delicious flaky dough that could conceivably be stuffed with anything; I made apple turnovers and kind of cheese bourekas with it, and it was fabulous with both savory and sweet (based off of a recipe from the King Arthur cookbook). These pastries are serious people pleasers (and with this much butter, no wonder!)
The crust is actually pretty simple, although it has a few steps and looks kind of complicated. Like I said, you can stuff these with just about anything, but the two stuffings I made today were REALLY good, so here they are!
DOUGH:
2 sticks (1/2 lb.) butter, frozen
1 cup flour (for the dough, you'll also need a lot more)
1/2 cup almond meal
1 tsp. salt
1/2 tsp. baking powder
1/2 cup sour cream
6-8 T. water
1. Whisk together flour, almond meal, salt, and baking powder, and place bowl in the freezer.
2. Coat your fingers and the butter with flour and grate it with a cheese grater (in the larger holes)
3. Toss the flour mixture and butter shavings together until evenly mixed and place back in the freezer
4. Stir together sour cream and 6 T. water
5. Fold the sour cream and flour/butter mixture together using a rubber spatula until a cohesive dough forms (if there are a lot of crumbs left, add more water until it forms together).
6. Divide dough in half. Flour both the dough and your hands well, then form dough into a 6 X 6 inch rectangle. Wrap dough in plastic wrap and place in the freezer. Do the same to the other half.
7. After about 30 minutes in the freezer, take dough out and heavily flour it on both sides. Roll into a 10 x 12 inch rectangle, then, holding the shorter edges, fold in third into itself like you're stuffing a letter in an envelope. (Obviously you do this and the following steps to both halves of the dough; be sure to keep the one you are not working with in the freezer).
8. Roll the dough out again into a 5 x 12 inch rectangle, then fold again in thirds into itself like a letter.
9. You should now have a 5 x 4 inch rectangle. Wrap in plastic wrap and place back into the freezer while you make your fillings (or about 30 minutes).
10. Preheat the oven to 425.
CHEESE BOUREKAS FILLING (you can make this however you want, feel free to add or omit as you like):
1 cup ricotta cheese
2 oz. feta cheese, crumbled
(any other cheese you have lying around the house, if you like)
1 egg
1/2 small onion, finely chopped
3-4 oz. frozen spinach
salt and pepper to taste
black caraway seeds (optional, but good!)
olive oil for cooking
1. Saute onion in olive oil until becoming slightly transparent.
2. Add frozen spinach and saute until unfrozen; salt and pepper to taste. Set aside to cool.
3. In a separate bowl, mix together ricotta, feta, egg, and black caraway seeds (and any other cheese you'd like; I added a sprinkle of cheddar and mozarella) until consistent.
4. Add the cooled spinach mixture to the ricotta, and refrigerate until your dough/ the oven is ready.
APPLE FILLING (again, add or omit ingredients as you see fit)
4 small apples, or 3 large ones (I used gala), peeled, cored, and diced
zest of 1 lemon
2 T. butter
1 T. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 pinch cloves, 2 pinches dried ginger (optional)
1 tsp. vanilla extract
1/8 tsp. almond extract (optional)
1. Saute all ingredients together in a frying pan on medium-high heat until apples are tender but not mushy (about 8-10 minutes).
2. Set aside and allow to cool.
PUTTING IT ALTOGETHER:
You'll need: 1 cup water, sesame seeds/black caraway seeds for sprinkling, cinnamon and sugar for sprinkling
1. Remove 1 square of dough from the freezer, and roll into a 10 x 16 inch rectangle.
2. Divide the dough into 8 squares (you may need to roll each piece out so it actually IS a square!)
3. Place a good-sized dollop of cheese boureka filling in the center of the dough square, then use your finger to wet 2 adjacent edges of the dough (so it will stick) and fold over to form a triangle. Use a fork to press down on the edges.
4. Repeat for the rest of the boureka filling. Place on parchment paper, then brush each boureka with water and sprinkle sesame/black caraway seeds on top. Place in the oven for 20 minutes.
5. Now take the other half of the dough from the freezer and do the same for the apple filling, except when you put it on the parchment paper you will sprinkle it with sugar and a pinch of cinnamon on each turnover, and again cook for 20 minutes.
Anyway, today I made a delicious flaky dough that could conceivably be stuffed with anything; I made apple turnovers and kind of cheese bourekas with it, and it was fabulous with both savory and sweet (based off of a recipe from the King Arthur cookbook). These pastries are serious people pleasers (and with this much butter, no wonder!)
The crust is actually pretty simple, although it has a few steps and looks kind of complicated. Like I said, you can stuff these with just about anything, but the two stuffings I made today were REALLY good, so here they are!
DOUGH:
2 sticks (1/2 lb.) butter, frozen
1 cup flour (for the dough, you'll also need a lot more)
1/2 cup almond meal
1 tsp. salt
1/2 tsp. baking powder
1/2 cup sour cream
6-8 T. water
1. Whisk together flour, almond meal, salt, and baking powder, and place bowl in the freezer.
2. Coat your fingers and the butter with flour and grate it with a cheese grater (in the larger holes)
3. Toss the flour mixture and butter shavings together until evenly mixed and place back in the freezer
4. Stir together sour cream and 6 T. water
5. Fold the sour cream and flour/butter mixture together using a rubber spatula until a cohesive dough forms (if there are a lot of crumbs left, add more water until it forms together).
6. Divide dough in half. Flour both the dough and your hands well, then form dough into a 6 X 6 inch rectangle. Wrap dough in plastic wrap and place in the freezer. Do the same to the other half.
7. After about 30 minutes in the freezer, take dough out and heavily flour it on both sides. Roll into a 10 x 12 inch rectangle, then, holding the shorter edges, fold in third into itself like you're stuffing a letter in an envelope. (Obviously you do this and the following steps to both halves of the dough; be sure to keep the one you are not working with in the freezer).
8. Roll the dough out again into a 5 x 12 inch rectangle, then fold again in thirds into itself like a letter.
9. You should now have a 5 x 4 inch rectangle. Wrap in plastic wrap and place back into the freezer while you make your fillings (or about 30 minutes).
10. Preheat the oven to 425.
CHEESE BOUREKAS FILLING (you can make this however you want, feel free to add or omit as you like):
1 cup ricotta cheese
2 oz. feta cheese, crumbled
(any other cheese you have lying around the house, if you like)
1 egg
1/2 small onion, finely chopped
3-4 oz. frozen spinach
salt and pepper to taste
black caraway seeds (optional, but good!)
olive oil for cooking
1. Saute onion in olive oil until becoming slightly transparent.
2. Add frozen spinach and saute until unfrozen; salt and pepper to taste. Set aside to cool.
3. In a separate bowl, mix together ricotta, feta, egg, and black caraway seeds (and any other cheese you'd like; I added a sprinkle of cheddar and mozarella) until consistent.
4. Add the cooled spinach mixture to the ricotta, and refrigerate until your dough/ the oven is ready.
APPLE FILLING (again, add or omit ingredients as you see fit)
4 small apples, or 3 large ones (I used gala), peeled, cored, and diced
zest of 1 lemon
2 T. butter
1 T. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 pinch cloves, 2 pinches dried ginger (optional)
1 tsp. vanilla extract
1/8 tsp. almond extract (optional)
1. Saute all ingredients together in a frying pan on medium-high heat until apples are tender but not mushy (about 8-10 minutes).
2. Set aside and allow to cool.
PUTTING IT ALTOGETHER:
You'll need: 1 cup water, sesame seeds/black caraway seeds for sprinkling, cinnamon and sugar for sprinkling
1. Remove 1 square of dough from the freezer, and roll into a 10 x 16 inch rectangle.
2. Divide the dough into 8 squares (you may need to roll each piece out so it actually IS a square!)
3. Place a good-sized dollop of cheese boureka filling in the center of the dough square, then use your finger to wet 2 adjacent edges of the dough (so it will stick) and fold over to form a triangle. Use a fork to press down on the edges.
4. Repeat for the rest of the boureka filling. Place on parchment paper, then brush each boureka with water and sprinkle sesame/black caraway seeds on top. Place in the oven for 20 minutes.
5. Now take the other half of the dough from the freezer and do the same for the apple filling, except when you put it on the parchment paper you will sprinkle it with sugar and a pinch of cinnamon on each turnover, and again cook for 20 minutes.
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