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Showing posts with label book review. Show all posts
Showing posts with label book review. Show all posts
Lentils-Rice in Caramelized Onion and Aged Balsamic
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| Rice Lentils Caramalized Onion Feta and Aged Balsamic This dish has been in my heart for a long time, from the first time I tasted it. Prepared with simple ingredients and techniques, it’s the perfect combinations of an exotic main or side dish. Originally a Middle Eastern recipe, and since I love fusion cooking, I added Feta for a touch of Greek, and aged Balsamic for a touch of Italian. Try it with your favorite spices and maybe even dried fruit or toasted nuts! |
2 large sweet onions or red onions, thinly slided
6 tablespoons extra virgin olive oil, divided
6 tablespoons extra virgin olive oil, divided
Sea salt
Black pepper
Red pepper flakes
1 ½ cups brown lentils, rinsed
2 bay leaves
2 cups basmati or jasmine rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon ground cinnamon
2-3 ounces Feta cheese, crumbled (optional)
2-3 ounces Feta cheese, crumbled (optional)
3-5 tablespoons aged balsamic
2 tablespoons minced fresh Mint or Italian Parsley
Caramalizing the Onions: In a large skillet add the sliced onion and cook for 5 minutes on medium-low without oil. Stir occasionally. Add 3 tablespoons of olive oil and cook until they soften and become golden to golden brown. Season with salt, pepper, and red pepper flakes. Wait until the rice and lentils are cooked to add the balsamic so the onions will be hot.
Cooking the Lentils: In a medium size pan, add the lentils and cover with about 2 inches of water. Bring to a boil, add the bay leaves and 1 tablespoon of olive oil. Simmer until the lentils are done. Season with salt toward the end of cooking. Taste for doneness. Remove bay leaves before draining.Drain the lentils and reserve in a bowl. Save the broth to cook the rice, measure the liquid according to package directions, usually for 2 cups of rice = 4 cups of water. It may depend on the rice you use.
Cooking the Rice: In a medium size pan dry pan (you could re-use the one you cooked the lentils in) add the dry rice with a 2 tablespoons of olive oil. Toast on medium heat for about 2 minutes; add the spices and toast another minute. Now add the 4 cups of HOT liquid, bring to a boil and simmer until the rice is cooked.
Assembling the dish:
In the pan with the rice, add the lentils and warm. Add the Feta and gently mix.
Heat the onions and add the balsamic (the more the tastier). When the rice mixture is warm; tranfer to a platter or individual plates. Top with caramelized balsamic onions and a sprinkle of mint or Italian Parsley.
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Chickpea Dates Cake (With alternatives)
3 medium ripe bananas, mashed (organic if available)
3 tablespoons maple syrup or honey
1/4 cup + 2 TBSPs aquafaba (liquid from canned chickpea or
Cannellini beans, or 2 eggs)
2 tablespoons avocado oil or extra virgin olive oil (or Canola if not available)
1 tablespoon vanilla extract
1 1/2 cups chickpea flour (almond or regular flour if not available)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom, optional
Pinch sea salt
6-8 large pitted chopped dates (or chopped walnuts, other nuts, or dried fruit)
1. Preheat your oven to 350F degrees. Butter a standard loaf pan. Set aside.
2. Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add in maple syrup or honey, oil, and vanilla; stir well.
3. Dry ingredients: in a bowl add the chickpea flour, salt, baking soda, cinnamon and cardamom; combine.
4. Fold in the chopped dates or nuts. Pour the batter into prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the bread to cool in the pan for a few minutes before removing it. Slice and enjoy!
Chickpea flour is also called besan flour, garbanzo bean flour. If you are gluten-free chickpea, almond, and gluten-free flour can be used. I made 2 and froze then into thick slices. When they thaw out you could heat a few minutes in skillet… Moist and Delicious.
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WHICH SALT DO I USE?
Which salt do I use?
Once we had only two choices, fine and coarse salt. In recent years, more and more enriched varieties of salts are available for cooking. Some markets now offer a variety of salts recognizable by color, exotic background, origin, properties, and price.
The Blue Salt: The rarest one is probably the blue salt from Persia. It comes from the salt mines of Iran; it is rich in potassium, tangy, and slightly spicy. It is used to season and to decorate refined dishes.
The Himalayan Pink Salt: The Himalayan pink salt is crystal clear and, has rich sources of natural elements and minerals. It is not treated chemically and is particularly digestible. In addition to cooking, it is used for spa treatments.
The Hawaiian Red Salt: The richest in iron is the Hawaiian red salt; it owes its color to the volcanic clay from which it came. The flavor is most pronounced when used on grilled or roasted foods.
The Grey Salt from Brittany: The poorest salt is the grey salt from Brittany, manufactured within clay buildings along the Atlantic coasts of France. Rich in minerals, it is especially suited for steamed or boiled vegetables.
The Black Cyprus Salt: The most detoxing is the black Cyprus salt; black because it is enriched with charcoal. It is used to decorate and flavor food like sweet potatoes, white fish, and eggs.
The Smoked Salt of Denmark: It is not as famous because of its color, but still tasty.
Fleur de sel (flower of salt): A finishing salt and one of my favorites is Fleur de sel. A raw and unrefined salt, that comes from the Camargue in southern France. It is much loved especially by chefs. Slightly bigger than regular salt and somewhat damp to the touch. It is also produced in Italy, Portugal and a few other countries. I use it raw, in its natural state. I add it to oranges, lemons, and mandarin peels. I also use it on chocolate, with herbs, on salads, roasted vegetables, and uncooked sauces or soups.
The Iodized Salt: Then there’s the grand iodized salt, not my favorite salt. This salt is found in salt shakers, put on plates and used to prepare foods. It is one of many products born in the era of industrialization. This salt does not exist in nature; so I never use it.
The Kosher Salt: Most popular in the United State is the Kosher Salt. It is opaque because it is not bleached. I use it for salting pasta water, roasting vegetables, soups, stews, and grilling. I use it on top of focaccia or pizza to make a special crispy crust.
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Why It's Better to Eat Products in Season
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| Fruits and Vegetables in Season |
Today with the arrival of modern greenhouses and new shipping means, nearly all fruits and vegetables can be eaten year-round. However, once on our table, the taste of fresh vegetables or fruit cannot compare to the ones that have been refrigerated in compartments for weeks or even months. By being exposed to natural light, rather than artificial cold, the vegetables contain their antioxidants that come from the sun and bring their many benefits to our entire body. Changing the foods on our table according to the seasons also means diversifying in the intake of vitamins, minerals and other nutrients that our body needs, especially if we choose organic products.
If we want to experience the heart and soul of what makes food divine, we have to eat what’s in season. This is a deeply ingrained value that I inherited. Mediterranean cooking is considered a sustainable regimen that respects the environment and its cultural traditions. The secret lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavor. This experience impacts the desire to go back to jarred food or deep frozen ingredients that may have been preserved for months or years. If you eat the right ingredients in the right months, you will experience the very best of a cuisine. What better way to experience one of the world’s greatest cuisines than to approach it with the care and respect that it deserves?
Important aspects to understand related to fruits and vegetables in season:
Taste and Aroma: Choosing fresh products that are harvested according to their natural maturation are remarkable assets to our palates. Freshly ripened fruits and vegetables have an unparalleled flavor, have their own characteristic aroma, and are much more colorful. Out-of-season products leave a lot to be desired with regard to quality and taste. It is preferable to follow the natural cycle of fruits and vegetables.
Environmental Choice: Include fruits and vegetables that are environmentally friendly. The growing of fruit and vegetables out of season increases the pollution on our planet. The increased pollution is due to the industrial process which involves the use of artificial energy, often coming from fossils fuels, to heat and keep greenhouses lighted. In addition, products out of season are often imported from other states or countries, whereby even transport methods can produce pollution.
Nutrition: Seasonal fruits and vegetables are more nutritious. They follow their natural cycle so they are richer in essential elements for the well-being of our body. Fruits and vegetables need the ability to grow on their vine as nature intended. This means they will contain larger amounts of vitamins and minerals which is essential for health. Purchasing directly from local or nearby merchants is an advantage to us, because purchases are made at zero or short distances, yielding reduced usage of transportation.
Reduction of pesticides: Products grown in season and organic will have much lower quantities of pesticides. The vegetables and fruits that are forced to grow, not according to their natural cycle, appear weaker and therefore are more vulnerable to insects.
Lower Price: Non-seasonal fruits and vegetables cost more because they are imported and transported for long distances which carry an increased cost to consumers.
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Regina cookies (Sicilian Sesame Cookies)
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| Sesame cooking with fresh zest and juice of oranges |
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| Sesame Cookies - Regina Cookies |
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1 pinch salt
2 sticks unsalted butter, softened at room temperature
2 sticks unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
zest 2 oranges
1 teaspoon vanilla extract
zest 2 oranges
Juice of 1 – 1 ½ oranges
2 cups raw sesame seeds
Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.
Wet ingredients: In another large bowl, add the butter and sugar; blend well with an electric mixer until creamy. Add the eggs, zest, vanilla, and juice of 1 orange; blend again. Add the dry ingredients in three to four batches; continue beating on low speed until the dough is fairly smooth. If the dough is a little dry, add a little more juice of orange, a little at a time and mix well. Pinch off a piece of dough and see if it forms a ball easily. Make small golf size balls first, then roll into an oblong shape, about 1 ½ inches long. (The dough should be coming together well, it should not be too soft to the touch)
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| Rolling the cookies in the sesame seeds |
Place the sesame seeds in a plate and roll the cookies into the sesame seeds, pressing them so the seeds stay on. Place the cookies on the baking sheets keeping the cookies 1- 1 ½ inches apart. Bake 20-25 minutes or until lightly browned at the bottom. Cool, and store in airtight containers. Baking time depends on size of cookies. The sesame seeds on cookie should be slightly golden. Makes about 2 dozen depending on size.
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| Baking the sesame cookies |
I have made these cookies before by following a traditional recipe that my mom used to make....they turned out a little too dry for me. So, I experimented with orange zest and juice instead of adding more butter or eggs and they were simply delicious, beautifully scented!
These are great dunkers! Growing up my dad would dunk these cookies in red wine, while I would dunk them in my mother’s freshly made lemonade. I still prefer the lemonade.
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Seffa – Festive Couscous
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| Festive couscous with dried fruit, nuts, and cinnamon |
3 cups fine or medium coarse couscous
1½ tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper
3 cups boiling water
2 teaspoons rosewater
4 tablespoons (½ stick) unsalted butter, melted and warm
¾ cup golden raisins
½ cup dried apricots, pitted and sliced
½ cup dates, pitted and sliced
½ cup slivered almonds, lightly toasted
2 teaspoons ground cinnamon
Brown sugar to serve
Place the dry couscous in a bowl, and drizzle 1 tablespoon oil on top. Rub the couscous between your hands to coat the couscous with oil. You will know that it is well coated if some pellets stick to your hands. Season with salt and pepper. Run your hands through it one more time to mix well. Pour in the hot water and rosewater; quickly stir with a wooden spoon. Cover the couscous, and let it sit, undisturbed, for at least 10 minutes. Once the couscous is ready, remove the lid, and use a fork to break up and loosen the couscous.
Add the melted butter and stir with a wooden spoon until well blended. Gently fold in the raisins, apricots, and dates. Transfer the couscous to a festive platter and create a mound in the shape of a pyramid. Scatter the toasted almonds around the base of the mound. Sprinkle cinnamon around the mound creating either a stripe or dot pattern. You can also add who dates or apricots around the mound to decorate.
Serve at room temperature with a small bowl of light brown sugar on the side for your guests to sprinkle on top.
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| Couscous |
In Maghreb, sometimes couscous is served at the end of the meal as a delicacy called Seffa, which is made with dried fruit, almonds, cinnamon, and brown sugar. This North African dish is customarily served in large mounds during festive gatherings such as weddings, anniversaries, and other occasions. And when a guest comes to your house, Seffa is offered as a symbol of generosity, friendliness, and warmth.
I recently served Seffa for my son's engagement party and I had numerous request for the recipe, so here you are....
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