Mediterranean Delight

Since my best friend from growing up just moved back to Chicago, I decided to make her a Mediterranean/Middle-Eastern meal inspired by our favorite Lebanese restaurant in Ohio-the Beirut. If you've been to Toledo, Ohio, then you've definitely been to the Beirut since it's a place where everyone knows your name (and life story).  And on top of its warm atmosphere, it has spectacular food to boot. 

Some of the spices in these dishes are hard to find (like sumac and za'atar), but if you live in Chicago you can buy them at The Spice Market in Old Town. It's quite the destination for an avid cook if you haven't been there already.  

Here is what I served:

Grillled Lamb Meatballs with Apricot, Pine Nut, and Feta Couscous and Fattoush Salad

(recipes after the jump)

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Grilled Lamb Meatballs with a Yogurt Cucumber Dipping Sauce:

Servings: 5

Ingredients

1 pound ground lamb

2 heaping tablespoons dry bulgur or brown rice, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley

2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil
*I used paprika and cilantro

Preparation
1) Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.

2) Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side. Alternatively, grill the meatballs in a grill pan (or on a grill) for 4-5 minutes per side, flipping to make sure they don't burn. Bake in the oven for 10-15 minutes at 400 degrees until the internal temperature reaches 165 for well done. 

3) Serve with the dipping sauce:

Yogurt Dipping Sauce:

1 cup Greek yogurt (I use 2% Fage)

1 diced cucumber

1 Tbsp minced parsley

1 pinch each of ground cumin and salt

Stir together all ingredients and set aside. Refrigerate until ready to serve. 

Couscous, Apricot, and Pine Nut Dressing 

(The recipe calls for bulgur, but I use couscous)

Servings: 8

Ingredients
1/4 cup extra-virgin olive oil
2/3 cup pine nuts (3 1/2 oz)
1 large onion, finely chopped (1 1/2 cups) (I used half an onion)
1 cup coarse bulgur* (I used couscous)
1 1/2 cups water
1/2 cup dried apricots (preferably California; 3 oz), finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
4 oz feta, coarsely crumbled (3/4 cup)
1/2 cup chopped fresh flat-leaf parsley

Sky's additions:

1/2 tsp za'atar

1 squeeze of a lemon

Preparation

1) Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

2) Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. 

3) Stir in water, apricots, salt, and pepper and bring to a boil. Add couscous, stir, remove pan from heat, and let stand, covered, about five minutes.  Fluff with a fork and allow to cool slightly.  Stir in nuts, feta, parsley, and salt and pepper to taste. I added a 1/2 tsp of za'atar at the end and a squeeze of lemon juice. 

Fattoush: 

Servings: 7

Dressing

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

3 tablespoons (or more) fresh lemon juice

2 tablespoons (or more) pomegranate molasses (I used honey)

2 small garlic cloves, minced

2 teaspoons (or more) white wine vinegar

1/2 teaspoon dried mint 

3/4 cup extra-virgin olive oil

Kosher salt

Preparation:

Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Salad

2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces 

1/4 cup extra-virgin olive oil

Kosher salt

3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

6 scallions, thinly sliced (I only used 2) 

2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips (I used 3/4 bag of romaine lettuce)

2 cups (loosely packed) flat-leaf parsley leaves (I did not add this to the salad)

2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce (I didn't bother with this either)

1 cup fresh mint leaves (optional) (I didn't use this)

Ground sumac (optional)

Preparation:

1) Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Toast in a 400 degree oven for 8-12 minutes, turning often until golden brown and crispy. 

2) Mix tomatoes and next 6 ingredients in a large bowl. 

3) Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. 

4) Add pita; toss once. Sprinkle sumac over, if desired.

PC: Cookie Magazine, Gourmet, and Bon Appetit

Spaghetti Burger

What do you do when you feel like a hearty bowl of spaghetti yet your husband feels like a juicy burger? You combine them (of course) to create a sensational Spaghetti Burger! Thanks Rachael Ray for letting me kill two birds with one stone with this quirky, yet awesome, burger combo. (It's all about the compromise, I tell you).

On the same note, this burger is spicy and the real deal.  I served it with roasted eggplant wedges to keep it balanced.  I'll definitely be making it again and again.

The Recipe:

Ingredients:
1 lb ground beef
1 lb sweet Italian Sausage, casings removed (I used 1/2 lb hot turkey sausage)
2 cups cooked spaghetti, coarsely chopped
1/2 cup plus 2 tbsp grated Parmesan cheese
1/2 cup jarred marinara sauce
4 tsp finely chopped garlic (about 3 cloves)
1 tbsp Cajun seasoning blend
6 tbsp butter, at room temperature
12 slices sourdough (I used sourdough hoagies, scooped out)
**Sky's addition: sliced provolone and extra marinara sauce for topping

Directions:

In a large bowl, combine the beef, sausage, and spaghetti.  Add the parmesan cheese, marinara sauce, 2 tsp garlic and the Cajun seasoning.  Mix well and form into 6 oval-shaped patties.

Preheat the stovetop grill (or grill pan) on medium heat.  In a small bowl, mix the butter and remaining 2 teaspoons garlic.  Spread the butter on both sides of each bread slice and grill until toasted, 1 to 2 minutes per side.  Set aside.  Grill the patties for 6-7 minutes per side.  Top the bread slices with a patty, sliced cheese and a dollop of heated marinara sauce.  Set the remaining bread slices into place.

Serve with roasted eggplant wedges or baked french fries.

Recipe courtesy of Rachael Ray
PC: Rachaelraymag.com

Summer Sundae

One of my favorite things about Summer is farm fresh fruits and vegetables available everywhere you turn.  So no matter what's on my nightly dinner menu, I always include a seasonal roasted veggie that my husband and I inhale like potato chips.  

After a dozen or more meals of the same old (delicious) roasted Summer veggies, I tried Food & Wine's *Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco and became instantly obsessed.  The lime and honey-chipotle combo creates a magical combination that will make you forget you're eating your broccoli 'like a good boy (or girl)'.  Finally, the queso fresco ties it all together as the cherry on top of this vegetable sundae. 

*Since I didn't feel like slaving over the grill after putting my boys to bed, I roasted the broccoli instead at 400 degrees for about 45 minutes (flipping it every so often). It was divine and is definitely my new favorite side. 

PC: Confections of a Foodie Bride

Kabob Night

I grew up loving kabobs.  We used to make them year-round on our outdoor and indoor grill and to this day not a week goes by when I don't crave them.  When yesterday's craving set in, I made Chicken and Veggie Skewers with Homemade Tzatziki and Peanut Sauce from Bibby's Backyard BBQ and it was absolutely delightful.   The meal is hearty, delicious, and comforting and is perfect for a weeknight meal or else entertaining guests.  I served mine with whole wheat couscous and grilled pita on the side and my only regret is that I didn't make extra for leftovers.
  

Chicken and Veggie Skewers with Homemade Peanut and Tzatziki Sauce:

Serves 4:

Chicken Kabobs:

2 lbs boneless, skinless chicken breasts, cut into 1" pieces

1/2 cup olive oil

3 tbsp red wine vinegar

2 tbsp lemon juice

1 tsp oregano

salt/pepper

Whisk together all of the ingredients, besides the chicken, in a large bowl.  Add the chicken and toss to coat. Allow to marinate in the refrigerator for a few hours before grilling.

*If you're using wooden or bamboo skewers, be sure to soak them in water for 30 minutes before grilling.  When ready to grill, place on a pre-heated grill and cook for about 7-10 minutes per side until done. 

Veggie Kabobs:

1 cup chopped peppers

1 cup chopped red onion chunks

1 cup button mushrooms

1 cup zucchini chunks

1 cup cherry tomatoes

Thread veggies on skewers.  Brush with olive oil and season with salt and pepper.  Cook on a grill until all veggies are lightly charred all over, about 10 minutes.  Serve alongside chicken kabobs.

Tzatziki Sauce:

1 1/2 cups greek yogurt

1 small cucumber, peeled, seeded, and chopped

1 heaping tsp minced garlic

1 tsp lemon

1 green onion, sliced thinly

1 tsp oregano

salt/pepper to taste

Feta-optional

Mix the ingredients together in a bowl and refrigerate for 2-8 hours before serving

Peanut Sauce:

1 cup chunky peanut butter

1/4 cup soy sauce

1/2 tsp garlic

1 tbsp lemon juice

1/2 tsp ground ginger

1/4 cup-1/2 cup warm water

Whisk all of the ingredients together in a bowl.  Add the water last to thin out the sauce.  You may not need all of it.  Serve at room temperature.

Serve with couscous and grilled pita

If you're like me and don't have access to an outdoor grill, be sure to invest in this Calphalon Nonstick Grill Pan.  I use it for everything!

Whole Foods, ILoveChickenWings.com, Foodnetwork.com, Cookingwithsugar.com, gettyimages.com, amazon

Garlic, Chipotle, and Scallion Burgers

Turn an ordinary burger into an extraordinary one with the addition of three simple ingredients.  Introducing my new favorite burger of all time: Garlic, Chipotle, and Scallion Burgers from my trusty cookbook, The New Best Recipe. 

I serve them on whole wheat buns and top them with lots of fresh avocado.  As for sides, nothing (in my opinion) beats good old baked sweet potatoe fries and asparagus to round out the fat in the burger. 

Recipe:

Servings: 4

1 1/2 lbs ground lean chuck

1 tsp salt

1/2 tsp pepper

3 unpeeled garlic cloves

1 tbsp minced chipotle chili in adobo sauce

2 tbsp minced scallions

Other:

4 whole wheat sandwich buns

1 ripe avocado, sliced

fries of your choice

1 lb baked asparagus

Toast the garlic in a small dry skillet over medium heat, shaking occasionally until fragrant and color deepens slightly, about 8 minutes.  Once cool enough to handle, peel and mince.  Break up the chuck and sprinkle with salt/pepper.  Mix the garlic, chipotle, and scallions into the meat.  Divide into 4 equal portions and toss from hand to hand to form a ball.  Flatten to 1".  Press down on the center of each patty, creating a divot. Grill the burgers divot-side up, uncovered without pressing down for about 2.5 minutes.  Flip and cook for another 2 minutes for rare, 2.5 minutes for medium rare, 3 minutes for medium, and 4 minutes for well done. 

Asparagus: Clean and dry the asparagus.  Pop off the ends, throw on a baking sheet, and spray with Pam and kosher salt.  Bake at 400 degrees for 20 minutes exactly. No more or less.

Fries: prepare as packaged.

New Year's Brunch

This past Sunday my husband and I had the pleasure of hosting 20 of our closest friends for a memorable New Year's brunch. We've decided that brunch is our favorite way to entertain because everyone is in a great mood, it's fun to recap the weekend, and most of all indulge on good food with good company.

I personally prepared about 5 of the dishes served and had the rest catered by Zucker's Bagels in Tribeca. 

 Here is what we served:

Fresh lox and sable plate (from Zucker's in NYC)

-be sure to include sliced tomato and red onion with lots of good cream cheese

(3 lbs of lox and 1.5 lbs of sable served 20 people)

*NOTE- pregnant women should not eat smoked salmon/sable

Assorted Bagels (also from Zucker's)

Two dozen bagels should fit the bill.

Homemade fruit plate:

Include the best produce you can get your hands on at your local market. I personally buy organic fruit, but do whatever you can afford.

My Mother in Law's Noodle Kugel

Since it's a family recipe, I linked Ina Garten's version instead which is delicious!

Sky's Homemade Granola Station:

Using my Apricot and Raisin Cinnamon Granola recipe, I set out big bowls of granola, low fat organic vanilla yogurt and fresh berries along with clear glasses to make parfaits

Grilled Chicken Sausage Plate

We grilled a bunch of Aidell's Chicken Sausages (the chicken apple sausage was the biggest hit) but we also served Buffalo chicken. This sausage is great because it's free of nitrates (for pregnant women), dairy, and gluten.

I then made my best friend Bibby's Mom's Pumpkin Cake-it was a big hit!

And finally, I served Ina Garten's Sour Cream Coffee Cake with hot coffee of course.

Flowers and such:

I decided to buy a beautiful white orchid with pink centers and set it out on the main table of the buffet.  I also used all white platters and accented the second table with a small vase of white tulips. I took a few of the tulips and placed them in a smaller vase for our guest bathroom.  I think it was a nice touch.

Don't forget to have a drink station with fresh orange juice, cold water, and hot coffee.

PC: Salmon: Bie, Bagels: Russ & Daughters, Fruit bowl: seoworldwide.com, Noodle Kugel: foodjunta.com, Sausages: seriouseats.com, Orchid: southern living, tulips: amyramaker.blogspot.com

Oye Vay SoyVay!

A friend of mine recently turned me on to Soy Vay's Wasabi Teriyaki and let me just say, OYE VAY is it addictive! I used it as a marinade for halibut filets and threw it together with some couscous, sauteed red pepper, garlic, and onion, and roasted asparagus.  This meal is soy easy and equally (soy) delicious.   

Here's the marinade to look for at the market:

And here's my go-to for easy couscous (or rice) in a jiffy:

Near East Couscous:

How to prepare this meal:

Serves 2:

Ingredients:

Soy Vay Marinade (about 1/4 cup)

2 6-8 oz halibut filets

1 tbsp canola oil

1 bundle asparagus, rinsed and trimmed

1 box of Near East Couscous (you'll need 2 Tbsp Olive Oil and water)

And 1/2 red pepper-diced

1/2 onion-diced

1 head of garlic

1) Coat a baking sheet with Pam.  Add asparagus, sprinkle with kosher salt, spray with a little extra pam and bake in the oven at 350 degrees for 21 minutes. When finished, increase the heat to 400 degrees.

2) Add the olive oil to a pan.  Let it simmer, add onion, let it cook for about 1-2 minutes and add garlic.  After about 20 seconds, add the red pepper and season with salt/pepper.  Allow to soften for another 5 minutes or so.  Mix periodically. Set aside.

3) Prepare couscous as directed.  It takes 5 minutes to prepare once the water is boiling.

4) Heat the canola oil in a non-stick pan.  Add the halibut and sear for 2 minutes per side.  When finished, throw it on a sheet pan and bake in the oven for 5 minutes.

Line the asparagus on the center of the plate. Top with couscous, then sauteed veggies and the halibut filets.  Enjoy!

Dinner Party!

This past weekend I prepared a feast for my brother and sister-in laws as a thank you for hosting me (and my husband) in the Hamptons for the weekend.  Here is what was served:

The Appetizers:

Grilled Shrimp Cocktail with lots of horseradish in the cocktail sauce:

(Shell and devein shrimp. Season with salt/pepper.  Throw on the grill for 2-3 minutes on one side and about 30 seconds on the other.  Test for doneness.  Serve with cocktail sauce loaded with prepared horseradish)

White Bean and Pancetta Pizza:

Locanda Verde-Style Ricotta and Grilled Country Bread with Honey:

Second course:

Frisee Aux Lardons: (one of my favorite salads ever)

Main Course:

Strip Steaks from Allen Brothers:

Grilled Veggies:

(Throw your favorite veggies on the grill and top with a bit of olive oil and salt/pepper)

Dessert:

Monkey Bread (with Vanilla Bean Ice Cream)

(Pillsbury-style)

The meal was a slam dunk! The homemade margaritas may have affected their judgment, but I'll take it!

PC: smitten kitchen, food & wine, wonggawei's flickr stream, gourmet.com, anotherpintplease, floydthefoodguy.com, preparedpantry.com

Good ol' Ina

I can't say that I remember much from my high school graduation except one gift that will forever hold a special place in my heart (and kitchen): Ina Garten's The Barefoot Contessa cookbook. This cookbook has not only been there for me through the thick and thin in several cities: Toledo, Ann Arbor, Chicago, Paris, and New York but it's my most trusted companion in the kitchen (as are all of Ina's recipes to-date).  Her simple yet elegant style really leaves nothing to be desired except say, her coconut or strawberry country cake.

This week I made her savory hamburgers that unlike traditional recipes include egg yolks, steak sauce, and a pat of butter in its center.  What could be bad about that? (Gosh I even sound like her!) I served them

with Jalapeno Potato Coins (which I think Ina would approve) and Vegetarian Baked Beans (Busch's of course). 

As for the burgers, to serve two, I used .90 lbs of ground beef and only 1 egg yolk, Peter Luger's steak sauce, and about 1/2 Tbsp of butter per burger. For the potatoes, I used 3 small(ish) russet potatoes (washed thoroughly of course), cut into paper thin slices and covered in olive oil, kosher salt, pepper, and chopped jalapeno (seeded). Bake at 400 degrees for about an hour.  Check every 25 minutes to remove any done pieces and flip accordingly.  As for Busch's baked beans, prepare as packaged (in the microwave is the ultimate time-saver).

Two of my favorite cookbooks:

I hope you enjoy this meal as much as I did!

PC: Amazon

Dinosaur bones

Here's a way to squash those Jurassic Park nightmares you had as a kid:

Try these Dinosaur Bones with Chipotle-Cherry Sauce

PC: Bon Appetit

Street Cred

After trying a dozen recipes for perfect Carne Asada (Steak) tacos, I finally found one that is my new Rose (think Le Petit Prince).

It turns out that these amazing tacos were the creation of three brothers who were obsessed with bringing the delicious Cal-Mex cuisine to the streets of New York...  And boy did they do it.  Two taco trucks later (which have been voted the top street carts in NYC), they started their first brick and mortar operation: Calexico in Brooklyn. Check it out the next time you're here or else make this recipe to impress that special someone (or else yourself).  They are top notch.

The recipe:

The three brothers (and their cart)

PC: Food & Wine, The Daily News

P.S: I served my tacos with guacamole and sauteed onions and red peppers.  It was divine!

The Thrill of the Grill

Check out Williams-Sonoma's new and improved Outdoor Grilling Accessories... perfect for your next BBQ or gift for your favorite chef!

Mesh Roasting Pan:

(Allows roasts, poultry and vegetables to cook and brown as they acquire irresistible smoky flavor)

Fine Mesh Grill Pan:

(Safely contains chopped veggies, delicate fish, scallops, shrimp and other foods that can be tricky to grill. Cooks ingredients evenly on all sides acquiring a delicious smoky flavor)

Stainless Steel Smoker Box

(Can be filled with aromatic wood chips for all kinds of smoky flavor infusions)

Slider Grilling Basket:

(Use this handy basket to grill a dozen crowd-pleasing burgers at a time!)

Related: The Square Slider Burger Press:

(For foolproof shaping in seconds)

Do you have any grilling secrets or accessories that we should know about? Please email me!

PC: Williams Sonoma