What's Cooking In the Kitchen this Week: Eclairs and Lasagna: On this episode, we chat about what's cooking in the Ferraro Kitchen, including homemade eclairs and a white lasagna with garden chard.
Recipes talked about: Salted Caramel Eclairs: https://littleferrarokitchen.com/salted-caramel-eclairs/
For More Recipes: https://littleferrarokitchen.com/
On this episode, we’re talking about quarantine cooking and what to do with all those chickpeas and the lone grain that is most likely still on grocery shelves.
Recipes talked about:
Homemade Hummus: https://littleferrarokitchen.com/creamy-home-made-hummus/
One Pot Chicken with Chickpeas: https://littleferrarokitchen.com/one-pot-lemon-chicken-with-rice-and-chickpeas/
Homemade Falafel: https://littleferrarokitchen.com/homemade-falafel-with-tahini-yogurt/
The Weeknight Mediterranean Cookbook :https://amzn.to/3cKjGBS
For More Recipes: https://littleferrarokitchen.com/
Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.
There is nothing like homemade pita bread. I wait patiently as the balls of dough gently rise in the oven. And what emerges is the most perfectly, pillowy, fluffy pita bread that you have ever had. For a quick impressive appetizer try my Pan Con Tomate with Jamón.
Yes, baking homemade pita bread does take a few steps, but I hope these step by step instructions will guide you to try this at home and then stuff with just about anything...maybe with homemade falafel too!
In the bowl of a stand mixer (or large bowl if you're mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.
Let yeast mixture sit for about 5 minutes until the mixture becomes foamy.
Stand Mixer Method: Place a dough hook attachment on the stand mixer and gradually add flour. Start on low-medium speed and mix until the dough pulls away from the bowl You may knead to use a spatula to scrape any leftover flour on the bottom of the bowl.
By Hand: Gradually add flour to the yeast mixture, starting with ½-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.
Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.
Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.
Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don't have enough time to bake the same day.
Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.
Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.
As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.
On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or ⅛-1/4 inch thick. Make sure not to roll them too thin as they won't puff up and be pillowy.
Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.
Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel and enjoy immediately.
When rolling the balls of dough, don't roll them too thin. Leave about ¼ inch of thickness, this will help the pita create its pocket.
A hot oven is key, so as the dough is resting, pre-heat your oven.
A pizza stone is used in this recipe, which heats as the oven is preheating. If you don't have a pizza stone or pizza steal, place a baking sheet, upside down in the oven as it preheats.
The best tip: Once you place the pita in the oven, spray each one with a few sprays of water, this will help the pita puff up.
Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
I grew up on pierogies like most east coasters. The polish dumplings are fond memories ever since I moved away from Brooklyn. However, when we visit Joe's Aunt Joan in Pennsylvania, she always knows to order a couple dozen from the one-arm Pierogi man. Yes really, that's what he's called.
Traditional pierogies are a dumpling with either potato or sauerkraut filling. Those are the two I've had and love!
Once filled, the pierogies are then boiled and then (my favorite way to eat them), pan fried . The outside of the dumpling gets nice and browned and perfectly crispy.
Serve with creamy sour cream and if you need a few more additions, here some other ideas on what to serve with pierogies.
The dough is a dream to work with and couldn't be easier. To make the pierogie dough, add flour, egg, olive oil and salt to a food processor and pulse a few times. Then stream in about ¼ cup of warm water and pulse until the dough forms a ball.
You may need more or less water, so just keep an eye on it.
Then once done, remove and knead on a lightly floured surface until smooth, about 5 minutes.
Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-3- minutes.
Make dough by hand: Instead of a food processor, add flour, egg oil and salt and use a wooden spoon to mix until it mostly comes together. Then stream in water and knead until a ball forms. Then continue kneading on a clean surface until smooth. Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-30 minutes.
Two of my favorite pierogi fillings are mashed potatoes and the other with sauerkraut.
Mashed Potato Filling: Boil peeled russet potatoes until fork tender and mash with sour cream, shredded cheddar cheese, bit of unsalted butter and cracked black pepper. Mix until smooth and let cool. (Leftover mashed potatoes works great too).
Sauerkraut Filling: Caramelize chopped onion in a bit of butter and oil until soft and lightly golden brown. Let cool then mix with chopped sauerkraut and sour cream. Mix to combine.
After dough has chilled, unwrap and cut in half. On a lightly floured surface, roll half of the dough to a 9 inch circle, about ¼ of an inch thick. Use a cup or round cookie cutter to cut out circles and re-use scraps to roll out at the end.
Place a teaspoon size filling in the center of your circle (don't overfill, which will make the dumplings hard to seal). Then dip your finger in water and run it along the end of the circle.
Seal the ends with your fingers and use a fork to crimp them close. Place pierogies on parchment lined baking sheet as you finish filling the others.
Boil: Depending how large your pot is, boil about 4-5 pierogi at a time. The water doesn't have to be at a rolling boil, but a light boil. Place pierogies in gently and allow to cook for a few minutes. You know they are ready when the dumplings float to the top.
*You can enjoy them like this or continue and pan fry.
Pan Fry Method: If you want to pan fry, heat a non-stick skillet with 1 tablespoon of butter and brown pierogie on one side until golden brown.
Serve pierogies with a dollop of sour cream.
Polish Poppyseed Cake (Makowiec)
Beet Soup with Fried Beet Greens
A Turkish staple, Sephardic spinach pie has cooked wilted spinach, eggs and feta cheese all cooked together creating a savory and cheese souffle casserole.
I grew up on this Turkish Sephardic spinach pie as a kid and every once in a while, will revisit the recipe because it is just so easy to whip up.
The ingredients are simple yet create the most fantastic, savory, salty pie that puffs up gently like a souffle and is perfect for a weekend brunch.
Spinach: you can use fresh and cooked spinach or frozen spinach for this recipe. If you are using frozen, defrost completely and ring out most of it's water so the pie doesn't get soggy.
Eggs: whole eggs give the savory pie richness and a souffle texture.
Cheeses: Feta and Parmesan are the main cheeses here, and ricotta would work great as well.
Breadcrumbs: Helps bind everything together. Use whatever you have, including regular Italian breadcrumbs (without seasoning), panko breadcrumbs and even matzo meal.
Lightly oil a 8x8 square pan (or round or rectangular of similar size...anything you have) and set aside.
In a large mixing bowl, add cooked spinach, eggs, cheeses and breadcrumbs (or matzo meal) and mix together. ( At this point, I am not adding any salt since the feta and Parmesan are salty already but you could add freshly cracked black pepper).
Pour mixture into prepared pan and bake in a 375 Fahrenheit oven for about 40 minutes until puffed up and lightly golden brown on top. You can also insert a toothpick in the middle and if it comes out clean, it's ready.
Let cool for at least 5 minutes before cutting into it.
Enjoy warm or at room temperature.
Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and poblano peppers.
This slow cooker brisket was inspired by the popular dish called ropa vieja. Which is a fantastically delicious Latin braised beef flavored with tomatoes, oregano and peppers.
Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.
My flavor addition includes one of my favorite spice blends called sazon. I have a recipe to make your own homemade sazon seasoning (which is insanely delicious on chicken with black beans and salmon tacos, if I do say so myself), or you can buy the Goya brand which i love as well.
As a preface, this recipe is no way a traditional version of ropa vieja, but is certainly an inspiration of it.
Sazon: mentioned above, is a Latin spice blend used in a lot of Puerto Rican cooking. The blend includes achiote, cumin, garlic and other herbs.
Chiles: I used poblano chiles in this recipe, but both Anaheim and green bell peppers would work very well too.
Sofrito: I often make a large batch and place in an ice cube tray, then store the cubes in a resealable bag for recipes like this. Sofrito is a blend of fresh herbs, onion, garlic and peppers. Save leftover sofrito for chicken with black beans or sancocho.
Spices: Cumin, oregano and paprika round out the warm vibrant flavors of the hearty meat dish.
Tomato Puree and Stock or Water: which keeps the meat tender and provide a delicious sauce to spoon over.
I start most braises and slow cooks the same way, by searing the meat first.
Start by mixing together the sazon, salt, cumin, oregano and paprika and generously season the meat on all sides, pressing the spices into the meat so it adheres.
Heat a large cast iron skillet on high heat (my preference, but use what you have) and drizzle with oil. Once hot, sear brisket on all sides until caramelized and deep golden brown. Once done, remove and set aside.
Next, add the sliced onion and peppers to the bottom of the slow cooker, then add the seared brisket, fat side up, along with the stock, tomato paste and sofrito.
Cook on low for 6-8 hours, until the meat is incredibly tender.
Once done, remove meat from the slow cooker and let rest before cutting into it. If there is a fat cap, carefully cup excess fat off and discard
When ready to cut, slice brisket against the grain. Meaning, slice the meat the opposite direction of the muscle fibers, which will make the meat tender and easier to enjoy.
Place brisket on platter and spoon peppers, onions and any residual sauce on top.
I find this recipe to be incredibly forgiving and again, use what you have.
If sazon is hard to find, generously season the meat with paprika, cumin and oregano and a bit of chipotle if you have it.
Capers and olives would be a great briny addition to the sauce. Add about ½ cup, roughly chopped towards the end of cooking.
For the perfect pairing try my Celery Root Latkes or go classic with Mom's Crispy Potato Latkes.
Try one of my Way Too Easy Guava Mojitos, should you feel inspired.
Serve alongside rice, black beans and fried plantains.
The ultimate pantry recipe, artichoke tapenade is flavored with briny capers, sweet roasted bell peppers and spicy garlic.
A bit different then the standard olive tapenade, artichoke tapenade is making a comeback! (Well was it ever here?) Either way, it's here and its salty, briny and savory and everything you ever wanted in a perfect appetizer bite.
One of my favorite appetizer bites and perfect to make on a whim.
Thanks to a leftover jar of artichoke hearts, capers and roasted red peppers, a gorgeous tapenade was created in the midst of craving something salty and flavorful.
Artichoke Hearts: Canned, Jarred or frozen. If using frozen, defrost before chopping.
Roasted Red Peppers: Piquillo peppers would be really nice in here as well.
Capers: For a fantastic salty brininess.
Chili Oil: Optional if you like heat like I do. If you don't have chili oil, use regular olive oil and a pinch of cayenne or red pepper flakes.
Lemon and Parsley: Offers a final bit of freshness to everything.
Couldn't be easier, really. Just add everything to a food processor and chop until fine. Just make sure to not pulse for too long which can turn it into a paste.
You could also hand chop everything for a more rustic and chunkier artichoke tapenade.
Cast iron seared thick cut pork chops are seasoned simply with salt and pepper before being basted with herbs, garlic and butter.
Next to a good seared chicken thigh, bone in pork chops are one of my absolute favorite proteins. When done right, pork chops are incredibly juicy, tender and full of fantastic flavor. And of course, basting the chops with butter, garlic and herbs definitely helps a bit.
I personally love a thick bone in pork chop. They do take a bit longer to cook through, but the thickness ensures that the chops are not overcooked and they can handle a strong sear on the cast iron.
One of my favorite kitchen tools, a well used and seasoned cast iron pan is the true star in creating the most mouth watering, juicy, pan seared pork chops.
Because this recipe does have a few steps on starting on the stove, then cooking the pork chops in the oven and finally basting on the stove, a cast iron is perfect for the different cooking methods.
This is not a set it and forget it type of recipe, these pork chops do take a bit of cooking skill but I promise if you read through the recipe and follow accordingly, they will come out absolutely perfect!
Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
Season with salt and pepper on all sides and get your cast iron pan hot on the stove top.
Pre-heat the oven to 400 degrees Fahrenheit and drizzle the skillet with a neutral oil, such as grapeseed oil
Sear pork chops on all sides, about 2 minutes per side until nicely charred then place in oven and roast for about 6-8 minutes until internal temp reaches 135 degrees Fahrenheit (mostly cooked through).
Then place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes.
The best way to tell if a pork chop is done, is to use an internal meat thermometer and cook the pork chops until 140 degrees Fahrenheit.
After you remove the meat from the pan and let it rest for 10 minutes, it will come up a few degrees more to the proper internal temp of 145 degrees Fahrenheit.
Roasted Kabocha Squash with Coconut Oil and Fried Sage
Italian Style Peppers and Onions
Having a full stocked pantry is key to making incredible recipes at any given time. Here I share my favorite pantry staples that we always have on hand!
It's no surprise that we cook at home..A LOT, which means we like to keep a fully stocked pantry and freezer at all times. For quick, weeknight dinners or even something longer and elaborate for a weekend day lounging at home.
So with that being said, I'd love to share how we stock our pantry and freezer to make just about ANYTHING from one pot chicken dinners to French souffles.
Is there anything I missed? Are there items that YOU can't live without? I'd love to hear what they are!
Flour (AP and/or GF): perfect for pizza night, cheese souffles and a fun day of baking rosemary garlic challah.
Red Lentils: cook incredibly quick and are the base of Turkish lentil soup which freezer incredibly well and makes enough for an army!
Basmati and Jasmine Rice: for one pot chicken with rice or rice pilaf or to finally get your hand at trying Persian rice (tahdig).
Pastas: of all shapes and sizes for countless dinner nights in.
Dried Beans (chickpeas, black beans, kidney beans, navy beans): Inexpensive and bulk up foods to feed the entire neighborhood. Just make sure you soak the dried beans overnight before cooking.
Panko Breadcrumbs: for coating Eggplant Parmesan.
Capers: One of my favorite ingredients to add a pop of briny flavor. Add capers to chicken piccata or chorizo bolognese with capers or on top of pizza too!
Olives (Castelvetrano, Kalamata): For snacking, antipasti, add to roast chicken dishes, baked fish and salad such as Greek Fattoush.
Anchovies: A favorite to melt in olive oil and spread on garlic bread or Linguini Puttanesca.
Olive Oil: Countless salad dressings such as in Israeli Chopped Salad.
Vinegar (Balsamic, Red Wine, Apple Cider): Base for salad dressings
Quinoa and Couscous: Great to add in soups, toss with eggs and bulk up salads such as Quinoa Tabbouleh and Greek Quinoa Salad.
Tomatoes (crushed, diced, whole): Always have multiple cans on hand! For everything from pasta sauces ( vodka pink sauce for instance), to pizza sauce and sweet and sour stuffed cabbage rolls.
Beans (chickpeas, black, kidney): All you need is a can opener and beans can be added to soups, chili's, one pot chicken dishes (try the One Pot Lemon Chicken with Chickpeas) or if you're feeling a bit extra, mashed up for a faux refried bean side dish.
Broth (chicken, vegetable): I really like the jarred Better Than Bouillon, it's concentrated and a little goes a long way.
Coconut Milk: For curries (such as Lemongrass Chicken Coconut Curry) and soups and to make a fantastic dairy free coconut whipped cream.
Unsalted butter: Freezes incredibly well. Just take out a few hours before you're ready to use it.
Chicken (whole, parts, cutlets): A Protein we always have in the freezer of all cuts and sizes. One of my favorite recipes with chicken is Olive Oil Braised Chicken with Turmeric.
Ground meats (beef, chicken, turkey, pork, sausage): All freeze very well. Just be sure to thaw in the fridge overnight at least.
Raw Shrimp: Surprisingly not expensive and you can often get a 5 pound bag at most stores. raw shrimp defrost easily and are perfect for pastas or to add to my Cioppino (Seafood and Tomato Stew).
Frozen Vegetables (Corn, Edamame, Peas, Cauliflower Rice): All freeze and defrost very well and perfect to add to stir fry and soups. And cauliflower rice defrosts quickly and is a fantastic substitute for rice, such as in Jeweled Cauliflower Rice.
Frozen Fruit (blueberries, strawberries, raspberries): We use these mostly for smoothies and last minute dessert cravings.
Garlic and Onions: Always have these on hand for starting just about any recipe.
Cherry Tomatoes: Hold up pretty well on the counter and if they're out of season, roast tomatoes with olive oil and garlic.
Potatoes: Yukon, sweet, russet all hold up well and great for roasting, frying and mashing.
Winter Squash: These have incredibly hard exteriors and meant to last months on end. One of my favorite recipes, roasted kabocha squash with coconut oil.
This Cioppino is a hearty Italian seafood and tomato stew, that is flavored with floral saffron, sautéed fennel and loads of fresh seafood.
I have a select few memories that I will never forget. Seeing a humpback wale breach right in front of our boat in Hawaii, or the time we got to tour the Champagne caves for Moet Chandon. And the time my 4th grade teacher told us that fish should never smell fishy. Yes, those are some of the memories I will never forget. For a South American stew, try my Argentinian beef stew.
Fresh seafood should never smell "fishy". But instead, bright, briny and like the ocean. Something I always think about when walking into a store or fish market. And to this day, each time I cook something with seafood. And if you Save the Shells from your seafood to make your own Simple Homemade Seafood Stock get more flavor and stop spending on store bought Stock.
A glorious, hearty Italian seafood stew. A bit different than bouillabaisse, instead cioppino is chunky and thicker, which I just adore.
Full of sweet tomatoes and sautéed fennel, which pairs beautifully with the fresh seafood. A touch of floral saffron is added to the tomato and seafood stock, giving it a lovely deep red color to the fish stew. As far as seafood, use what you have, as cioppino is a rustic stew.
The beautiful thing about cioppino is that it is really a stew, meaning you can add whatever your little heart desires, or whatever you have on hand.
A lot of times, we'll buy a few extra pieces of seafood we get at the time and save the leftover "scraps" and pieces for stews like this.
Some of my favorite cioppino additions are:
Now before we get into the steaming, let's talk about how to properly clean clams and mussels first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand.
Even though this seafood stew is pretty easy to whip up, keep in mind that not all the seafood cooks at the same time.
All the seafood is essentially getting "poached" in the stew base so that it gently cooks the seafood.
Start by adding the heartier pieces, such as salmon, cod or halibut.
After a few minutes, add in the shrimp and lobster. The larger ones should go in a minute or so before.
And finally, add in the clams and mussels at the end. Cover everything and as soon as the shells open, you're ready.
Lots of crusty bread to sop up the delicious tomato stew. And a nice glass of bright Sauvignon Blanc (save some for the recipe) would go very well with the tomato, fennel and seafood.
Easy chicken piccata recipe with fresh lemon, capers and white wine, kicked up a notch with extra spices of oregano, garlic and cayenne.
My favorite part of the entire day is right before dinner time at about 6'ish pm. It’s the time when Joe and I get together, catching up on our days happenings, pouring a glass of wine and synchronizing dinner.
I have to say that the real fun is in prepping the masterpiece. We usually have some kind of appetizer going such as my favorite roasted tomatoes with burrata to snack on as we tear up the kitchen and pour wine.
And we'll make a whole theme out of it. Italian for dinner? A little Goodfellas on in the background. It's about the ambiance.
I always find myself kicking up a classic, just a bit to punch up it's flavor. Chicken piccata already has beautiful flavors of capers and lemon and its simplicity is able to take on a few more spices.
Earthy oregano, garlic powder and a pinch of spicy cayenne is added to the chickens coating as a little twist on the classic, giving the chicken piccata an extra punch of flavor. Don't like heat, you can totally omit the cayenne.
Chicken piccata is relatively easy, just needs a bit of prep work.
Start by setting up a dredging station with separate bowls of beaten egg, and another with seasoned flour.
Dredge chicken cutlets in the egg first, then seasoned flour and fry in olive oil until both sides are golden brown and chicken is cooked through.
*Tip: Have a baking sheet lined with paper towels nearby so you can place the cooked chicken on as you work in batches.
Once chicken is cooked, set aside and in the same skillet, saute the garlic and red pepper flakes for about 1-2 minutes.
Then add butter, white wine, chicken stock, lemon slices and lemon juice.
Continue to cooking on medium-high heat while using a spatula to scrape the meaty bits from the bottom of the pan as the sauce reduces. Add capers and toss to combine.
Add chicken cutlets back in and gently coat sauce all over chicken. Garnish with fresh herbs and serve.
Italian Style Peppers and Onions would be a delicious antipasti to start dinner with or on the side along with Creamy Parmesan Polenta with Thyme.
Bucatini carbonara is a classic Roman favorite, with a decadent addition of salty guanciale, creamy egg yolks and extra cheese!
This really started out as an "accidental carbonara", as we like to call it. One late night, after teaching a cooking class for a few hours, we were hungry (more like starving) and exhausted.
There was leftover cheese, (from making my cheesy boreka), a combination of mozzarella, egg and feta. We fried up some pancetta, boiled pasta and tossed everything together.
The results...outstanding. Thick, not not too thick. Creamy, decadent and the perfect cure to a late night craving.
One of my favorite pasta shapes. Traditionally, bucatini is made with bucatani all' amatriciana. A thick tomato sauce with guiancale and onions (and noted to add this to my bucket list to make!)
The shape of bucatini is meant for it's counterpart. A thicker, long noodle with a small hole running down the center, which is perfect for catching a thicker sauce.
Well that's start at the beginning.
Guanciale is cured pork that comes from the cheek or jowl of the pig. It's usually seasoned with salt and sometimes herbs and (personally), has a deeper, richer more pork like flavor. You'll usually find guanciale in slabs, versus cubes like pancetta, but you can also ask your butcher to cube it up for you, though I prefer to cube it up myself.
Pancetta, on the other hand is more common to find. It's cured pork that comes from the belly of the pig and you can often find it in slabs or cubed up. Pancetta is a good substitute for guanciale, but I find the cubed pancetta to be too small for my liking.
Traditional bucatini carbonara doesn't have as much cheese as I've added here. But extra cheese is wonderful.
Use what you have is always my motto, and with that being said, an extra handful of melty mozzarella or leftover cubed salty feta (yes, its fantastic) is the perfect throw in.
Carbonara is a no cook sauce and the heat of the pasta is what gently cooks the eggs and melts the cheese. So be careful adding the sauce to a hot pan, which might cook the eggs too quickly, making them look curdled and not creamy smooth.
As with any pasta recipe, save some of the pasta cooking liquid and if your egg mixture is a bit thick, add a few teaspoons of water to thin out.
Have fun with cheese! Some of my favorite combinations are shredded mozzarella, crumbed feta, grated Parmesan and Pecorino, which is a hard sheeps milk cheese.
Other favorite pasta recipes to try: my Linguini with Clams,
Linguini Puttanesca and Traditional Bolognese Sauce.
The perfect accompaniment to any Mediterranean dish, Israeli chopped salad is simple and fresh with tomatoes, cucumbers, fresh herbs and bright lemon.
It wouldn't be a proper Mediterranean dinner party, without the classic Israeli chopped salad, also called Salad Shirazi. I serve this every single time I'm grilling meats or serving a dip, such as Muhammara (Turkish Red Pepper Dip) and of course, classic homemade falafel.
I'm telling you, serve the salad, with falafel and tahini sauce, maybe a little zhoug, and you, my friends have the most fantastic Mediterranean dinner!
I grew up on this salad and do all sorts of variations. The base of this chopped salad is cucumbers, tomatoes, lemon juice and fresh herbs. From there, you can add other vegetables, such as radishes or even sweet melon and chiles to make a sweet savory chopped salad, (which I made for my First cookbook Weeknight Mediterranean Kitchen.) Here is my Second cookbook, One-Pot Mediterranean.
If making the salad ahead of time, chop the vegetables and add them to a bowl and in another bowl whisk the dressing ingredients and toss salad with dressing right before serving.
Same goes with the fresh herbs, chop them before you are ready to serve so the leaves don't wilt.
Israeli chopped salad is incredible versatile. Feel free to add feta cheese, chopped avocado, chopped red onion or chopped bell pepper.
This recipe was originally posted in 2012 and has been updated February 2020 with added notes and updated photos.
Seafood and chorizo paella recipe is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.
When you are lucky enough to live in an area with abundant seafood and shellfish, what better recipe to make then the best Spanish paella recipe ever? Well perhaps a really good cioppino, but let's save that for a rainy day.
Yes, I'm saying it. A crispy bottom, soaked saffron tomato bomba rice and loads of mussels, clams and the most succulent wild Alaskan salmon.
Dare I say this is the best paella recipe? Yes, I dare.
Here is my Steamed Clams with white wine recipe. For more detailed shellfish preparation instructions.
Remember to Save the Shells from your seafood to make your own Simple Homemade Seafood Stock get more flavor and stop spending on store bought Stock.
Now before we get into the cooking, let's talk about how to properly clean shellfish.
Let's start at the beginning, the rice. This is undoubtedly the most important ingredient in a traditional Spanish paella.
I like to use bomba rice in a classic paella recipe. Bomba rice is a shorter, wider grain and when it gently simmers in the saffron tomato broth, the bomba rice soaks up the liquid, making a plump and flavorful rice. You can find bomba rice at specialty stores, including Whole Foods and on Amazon.
A good substitute (and I have done this a number of times), is arborio rice, which you may find a bit easier than bomba. I usually use arborio rice in risotto (such as my wild mushroom risotto), as it's also a shorter, wider grain. You can probably find arborio rice a bit easier if you're in a pinch.
A good quality paella pan makes all the difference in having a crispy bottom. Just be sure to season it properly with oil and keep it clean and dry after each use.
Don't overcrowd the pan as you add ingredients and make sure you have even heating all around. For instance, if your burner has a hot spot, move the pan around for even cooking.
Layer ingredients in stages. The mussels and clams cook quickly so that's usually the last thing to add, but the chorizo is one of the first so the fat can render out and cook all the way through.
Taste test the rice as it gets close. If the rice is still under cooked and you sauce has reduced, add ½ cup more stock, cover and check again.
When it comes to cooking paella covered or uncovered, traditionally paella is cooked uncovered. However, stoves vary and if one side is cooking at a different rate, I often will cover the pan (with foil or something large enough), for a few minutes to help with even cooking.
Have fun with the flavors! You can make a vegetarian paella, or an all seafood paella..the possibilities are endless.
A cold Asian inspired soba noodle salad with garlic sauteed kale and edamame dressed in a creamy and gingery peanut sauce.
After weeks of indulgent foods, I craved something fresh, crunchy but it had to have incredible flavor.
We are revisiting an older and now, updated recipe for my soba noodle salad. A different salad, with garlic sauteed kale and the most addictive peanut sauce with bright ginger and sharp garlic. This soba noodle salad with peanut sauce did the exact trick.
I took inspiration from some of my favorite Thai Asian flavors when creating the peanut sauce. All of the flavor sensations pop in the creamy peanut sauce. The slight sweetness coming from a touch of honey, and of course omit to keep it completely vegan. Acid from the rice vinegar, saltiness from the soy sauce and heat from sambal (or sriracha would be great too).
Honestly, I could put this peanut sauce on anything and be happy. Make an extra batch for some spring rolls while you're at it.
Soba noodles are a style of Japanese noodles made from buckwheat, which are gluten free. Though, some brands might have whole wheat, so double check the ingredients if need be.
What I love about soba noodles is that they quick incredibly quick. Soba noodles are thinner than traditional pasta and cook in a few minutes.
To cook soba noodles, bring a large pot of salted water to a boil and add soba noodles. Cook for 4-5 minutes until just cooked through, since the noodles can get mushy very quickly. I like to check it a few minutes in to not risk overcooking.
Then, drain and drizzle a bit of sesame oil so the noodles won't stick to each other.
chicken chow mein with broccoli and mushrooms
spicy dan dan noodles with szechuan chili oil
Inspired by the popular tapa, Spanish garlic shrimp, also called Gambas al Ajillo has sweet shrimp sauteed with fruity olive oil, smoky paprika and lots of garlic!
We made our way through Barcelona, eating as much Spanish garlic shrimp as possible. It was one of the first menu items I remembered when refreshing my Spanish language skills and as soon as I saw "gambas", (shrimp), on the menu, we were in! For a great appetizer that is going to impress your guests, try my Steak crostini.
A popular Spanish tapa, traditional gambas al ajillo is whole shrimp sauteed in olive oil with lots of garlic. We were able to enjoy these Spanish shrimp in slightly different ways, some as whole shrimp with heads on (Yes, get into that shrimp head..trust me!) and some with just the tender flesh, which make for easier eating.
I try to stay true to classics, however, I do like to add my twist to things. For this Spanish tapa, I kept the flavors honest and simple and let the shrimp do all the talking. My addition of smoky paprika and charred lemon just adds another layer of amazing flavor to the garlic shrimp.
Start by heating your pan or cast iron over medium-high heat and char your cut lemons, this will give it great smoky flavor.
Thinly slice a few garlic cloves and set aside. Pour a good amount of olive oil in your skillet and bring to a medium heat. Add sliced garlic to the oil and cook for 1-2 minutes, not allowing the garlic to turn brown, just let it soften. Stir in the paprika.
Then add your shrimp, and really, it's your preference whether to leave the head or shell on. For ease of this recipe, I took the shells and head off. Season with salt and pepper and toss everything together. Cook until shrimp just turned pink on both sides, about 5-6 minutes total, depending how large your shrimp are.
Once done, turn off heat, squeeze lemon over everything and garnish with chopped herbs. And get your bread ready for the most amazing dunking experience.
What I enjoy so much about tapas, is that you get to try a number of different dishes, flavors and texture. Some of my favorites are manchego and roasted pepper stuffed mushrooms, clams in green sauce (almejas con salsa verde) and queso stuffed padron peppers with romesco sauce.
How to make homemade marzipan fruits made into adorable pears, apples and pumpkins, that are perfect for edible holiday gifts.
Whenever I think of the holidays or my childhood, marzipan fruits is the first thing that comes to mind!(Well, and maybe baking raspberry rugelach, of course! My mom engraved that into my head and we are both madly in love with the adorable almond flavored fruits.
Every chance I get I'll send my mom a box to Hawaii, because I don't think you can find them there and she yells at me that the box is already gone. Ha. mission accomplished.
Therapeutic is what I found painting these cute marzipan fruits. No cooking, just relaxing with some music, hand painting little fruits. Dare I quit my day job?? Of course I had to hire a model for this project. And I have to say, I think these turned out absolutely adorable!
Marzipan is ground up almonds with a sweetener that's formed into a log usually. It's ground up so well that looks almost paste like and you can find them in a long slender box.
When you buy a log of marzipan, you'll notice the texture is a bit sticky and perfect for molding into little objects, in this case, little fruits.
Use a real fruit or vegetable as your "subject" to copy from and mold into desired shape.
Then use food dye, I like to use a natural dye such as Indian Tree Natural Food Dye to paint your little objects. You may need to water down some of the colors to get the desired shade you like.
Then, I use a small paintbrush to paint, giving it shade and dimension.
The apple and pear stems are from little pieces of clove that I broke apart and same for the little pumpkins. I think the apples and pears were my absolute favorite! And the trick is to not overdo it with the dye colors, let the natural diluted look of the color fade and blend in.
Have fun with these! Make different fruits, shapes and have fun! I think I may have a "Hawaiian" theme happening in the future. Little papaya and mango marzipan? How cute would that be?!
This San Sebastian cheesecake is inspired from the famous La Viña restaurant in San Sebastian, Spain. The "burnt" cheesecake is incredibly light and creamy with a deep caramel burnt top, thanks to the low and slow cooking of the decadent cheesecake.
I am still dreaming of the moment we had the first bite of this famous Burnt Basque cheesecake. We were on a food tour with Devour Tours in San Sebastian and the last stop was at La Viña. Known for their San Sebastian cheesecake that is quickly taking off. And for seriously good reason, this is the best cheesecake you will ever have!
Besides the pintxos that lined the bar tops, the walls were covered with rows of spring form pans filled with creamy cheesecake. And a glass of sweet sherry was the perfect pairing.
Light and incredibly creamy, this burnt cheesecake is like no other. Still made in a traditional 10 inch spring form pan this burnt cheesecake puffs up like a souffle and then gently deflates as it comes to room temperature.
The temperature and long cooking time creates an outside caramelized crust that is deep in flavor, a bit "burnt" but not bitter in anyway. The crust almost poaches the cheesecake, creating the most light and creamy cheesecake and not dense like the New York style cheesecakes we're used to.
All those crinkles you see in the cheesecake are from lining the pan with parchment paper. The batter seeps into the folds of the parchment paper, creating the most fun, rustic look which I absolutely love. Of course if you wanted a most clean look, just take the extra time to straighten out the paper, but I wouldn't bother.
The most work you'll do is mixing the cream cheese and cream together. I used my KitchenAid mixer but good ol' fashioned elbow grease works just as well!
You'll also need a leak resistant spring form pan and a few sheets of parchment paper, which will help the cheesecake rise and not spill over.
I know it's cliche to say, "oh my..this is the easiest recipe you'll ever make" But with a little elbow workout or the help of a mixer, it really is.
Unlike the classic traditional cheesecakes, the basque cheesecake is crustless, which is great because I never really liked the graham cracker crust much anyway. And it's incredibly light and not dense.
So what's the "easy" part...just mix everything together..and the best part..no water bath! Lots of eggs, heavy cream, cream cheese and a bit of flour. Then pour into your parchment lined mold and bake away. Though you'll have to patiently wait for the cheesecake to cool once it's done. Just wait, it will be worth it.
Apple Pomegranate Cranberry Sauce is a festive twist on a classic Thanksgiving side dish. With bright orange zest and fresh cranberries, you'll never want to buy the canned sauce again.
We are in full holiday cooking mode over here and even though I always want to think of creative recipes to make and share, there are some that are just perfect as they are. This pomegranate cranberry sauce is one of them.
Originally inspired by my mom's recipe for charoset, my apple pomegranate cranberry sauce has been a necessity for each Thanksgiving dinner.
The ingredients are simple and when blended together over a low and not too long of a simmer, the cranberry sauce becomes tart and perfectly, but not overly too sweet. The perfect accompaniment to a good roast turkey.
All you have to do is add the fresh cranberries, pomegranate arils, apple chunks, sugars, spices and zest with a bit of water and let the cooking do the rest. The pectin from the apples creates the perfect thickness for the sauce and the pomegranate seeds soften beautifully. You may want to make an extra batch for leftovers because it is THAT good.
A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.
Couldn't be easier, just remember the ratio, 4:1. Meaning, 4 cups of liquid (chicken or vegetable stock)cornmeal to 1 cup of polenta.
Cornmeal can take on lots of flavors, so don't be afraid to get in there. For instance, use stock instead of water and start with sauteed aromatics, such as shallots and garlic, which just intensify the polenta flavor even more.
Start by sauteing chopped shallots in olive oil for 3-5 minutes until softened but not browned. Then add in the garlic and herbs and cook for another minute.
Pour in stock and bring to a boil. Lower heat and whisk in cornmeal. Continue whisking for a good 5 minutes until the polenta thickens up.
Continue whisking and add in the grated Parmesan cheese, butter and cream and whisk to incorporate. Add salt and pepper and taste for seasoning.
What I love so much about polenta, is that it's the perfect accompaniment to a hearty main dish, such as my braised osso buco recipe or wine braised beef short ribs would be fantastic with this creamy polenta!
For a vegetarian option, I would saute a bunch of wild mushrooms with garlic and red wine and pike them on top of the parmesan polenta.
The ultimate Thanksgiving citrus and herb roast turkey, seasoned with loads of aromatic za'atar, citrus zest and fresh herbs and then slathered with butter making it juicy and flavorful.
It's that time friends...we need to talk about all things Thanksgiving! I recently asked on my Instagram stories if anyone was interested in Thanksgiving recipes yet, and I received an overwhelming amount of "yes's"! So let's buckle down and get this going, because it's going to be a delicious holiday! For less leftovers or a smaller affair try my Herb Roasted Turkey Thighs with Fennel or a Sausage Stuffed Cornish Game Hen Thanksgiving might be the answer to your Holiday needs. To add a dollop of Flavor to any poultry try my Lemon Herb Tahini Sauce, It might be the most flavorful meal ever.
I had so much fun with this recipe and really wanted to have a fresh, vibrant spin with Mediterranean flavors. Herbs are a traditional component with any roast and the addition of bright citrus and earthy zaatar is out of this world.
The ingredients in this Mediterranean inspired roast turkey recipe are simple and pack a punch of flavor.
I do the same thing with a whole roast chicken as well and believe stuffing the turkey with aromatics infuses even more fabulous flavor.
My favorite aromatics to stuff in a turkey are halved onions and garlic bulbs, halved lemons and oranges and stalks of fresh herbs, such as rosemary and thyme.
No wet brines needed. Instead I take all of the flavors I want to impart the turkey and do a simple "dry brine" and don't wash it off..that's all the flavor! Also, if you are not a turkey fan, this same recipe fantastic on whole roast chicken as well.
This recipe is with a thawed turkey, but I will leave a few notes on what to do with a frozen or deeply chilled turkey later in the post.
Remove turkey from its bag and take out any giblets inside of it (spoiler: we keep the neck and giblets and roast them or save them for the gravy!)
Pat dry the entire turkey with paper towels and place on a rimmed baking sheet or toasting pan.
In a bowl, mix together the citrus zests, herbs, spices and sugar and stir to combine, then rub the mixture all over the turkey, getting into the crevices and under the skin if you can.
Make room in the refrigerator and place the seasoned turkey in the fridge, uncovered for at least 8 hours. I like to do this right before bed the night before Thanksgiving.
Remove turkey from the fridge about an hour before you're ready to roast it and pre-heat your oven to 450 degrees Fahrenheit.
While the oven is preheating, rub the softened butter all over the turkey, getting under the skin as well. Some of the herbs may rub off and you can add more zaatar all over if you'd like.
Next, fill the turkey cavity with halved onions, garlic bulbs and lemons or oranges and tie the legs togetehr with kitchen twine.
Place turkey in a roasting pan and roast at 450 degrees for 30 minutes, then lower the temperate to 350 degrees Fahrenheit and continue roasting for another 2 hours or until the thickest part reaches 165 degrees Fahrenheit.
Once done, remove turkey from oven and let rest for at least 20 minutes before carving.
A staple on the holiday table, roasted brussels sprouts flavored simply with bright lemon zest, spicy garlic and rich olive oil.
Roasted brussels sprouts with lemon zest and garlic is the dish I make every..single...year for Thanksgiving. Its classic and perfect. Sure, you can add bacon and cranberries and maple syrup (and I seriously need to try that), but with vegetarians at the dinner table every year, this is the go-to vegetable. Roasted brussels sprouts are fantastic served alongside braised osso buco and parmesan polenta.
I am so infatuated with lemon zest and try and add it to anything I can think of. Lemon zest just bursts with freshness against the earthy baby cabbages and explodes once the brussels have been roasted.
I also add lemon zest to all sorts of recipes, including my spring pizza and on top of herb and citrus roasted salmon and even baked goods such as in my fruit rose tart.
Here's a quick video on how to zest a lemon or any other citrus. Then you can use it for vinaigrettes and tossed with these roasted brussels sprouts with garlic.
A healthy glug of good olive oil, flaky sea salt, freshly grated garlic and cracked pepper is all you need. After roasting, the brussels come out with a crispy skin and tender center. My favorite part is when the leaves fall off and I scoop them up like little burnt veggie chips. This is honestly one of my favorite vegetables and ways to eat them. There is something so satisfying about a simple and good roasting that always comes out perfect.
Weeknight dinner with a bit of a kick! Chorizo bolognese with briny capers and finished with creamy burrata cheese.
I kept going back to this chorizo bolognese recipe as soon as I got a copy of Nikki's debut cookbook, Simple Elegant Pasta Dinners. I am a sucker for a hearty pasta recipe and anything with capers swimming throughout has my immediate vote.
Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive. For another wonderful Italian meal try my Italian Sausage and Peppers.
Nikki is a food blogger at Chasing the Seasons and creates and photographs the most beautiful recipes. We connected over a love of good food and seasonal eats and when I heard about her upcoming pasta cookbook, well I couldn't have loved anything more!
The book is broken up into four seasonal chapters, with pasta recipes for each season included. Being that the weather is cooling down, I couldn't help but immediately gravitate to a comforting, slightly spicy and savory chorizo bolognese.
Chopped Shallots and garlic: always the perfect start to any good sauce. I love starting a recipe with shallots that are a bit sweeter and more (in my opinion) fragrant than onions. Of course a sweet onion or milder red onion would be lovely here too.
Chorizo: A spicier Latin sausage flavored with paprika, giving it a distinct reddish hue and fabulous spice.
Capers: One of my favorite ingredients! Briney addition to classic recipes such as chicken picatta and Julia Child's Salad Nicoise. I went a bit overboard on my end with the capers because I love their salty punch so much, but use as much or as little as you like.
Burrata Cheese: One of my favorite cheese, I eat it as often as I can, such as with grilled grapes and tarragon or my favorite weeknight appetizer, roasted tomatoes with basil oil. Burrata is a ball of mozzarella with cream inside. once you tear it open, the creamiest cheese pours out and is fantastic on pastas, pizza and...anything!
What I love so much about Nikki's book is that it is full of inspiration. Every single recipe is drool-worthy but she emphasizes the importance of riffing off of the recipes and making them your own. Which is exactly the way I like to inspire as well.
And that is exactly what I did here. An extra helping of grated Parmesan cheese, shallots in place of onions and more capers was my personal touch.
What happens when one of your favorite French vegetarian recipes happens to have all of the ingredients in season? Well, you turn it into the most beautiful summer pizza. I'd like to call this summer's bounty ratatouille pizza with sweet heirloom tomatoes, thinly sliced zucchini, eggplant and a good sprinkle of fresh thyme leaves, creating a modern play off of the favorite French recipe.
The garden did well for us this season. A few harvests of zucchini and tomatoes and some gorgeous eggplant, thanks to the farmers market. A perfect reason to thinly slice young zucchini and grate some gruyere for a fabulous ratatouille pizza. For another wonderful pizza combination, try my Spinach Feta Pizza.
Traditional ratatouille is a beautifully layered French vegetable dish. I have made Julia Child's ratatouille and yes, even though it does take time, the results were well worth it.
This is the time when you use the best produce you can find. The sweetest tomatoes and tender zucchini. And a healthy sprinkling of herbes de Provence is a nice touch as well.
I have a slew of pizza recipes on the blog (check out my four-cheese pizza or spring pizza with pesto) where I add a few tips to making the best pizza. Now truth, I buy the dough, because for a few bucks it's totally worth it. My newest pizza creation is my Fig Prosciutto Pizza with Balsamic it may be your new favorite pizza.
Leave your pizza dough out for at least an hour. This will help stretching the dough easier.
While dough is resting, preheat your oven to 500 degrees Fahrenheit. If you have a pizza stone (one of my favorite tools), place that in the oven as it preheats.
Once you roll the dough to a 10-12 inch circle, spread a thin layer of marinara and dollop spoonfuls of ricotta cheese as well as a good sprinkle of herbes de provence.
Thinly slice an heirloom tomato, zucchini and eggplant and layer the slices in a circle, alternating the vegetables, making an attractive pattern.
Grate gruyere and Parmesan cheese and a good drizzle of olive oil and bake at 500 degrees Fahrenheit for 5-7 minutes, until the cheese has melted and pizza crust is puffed and golden.
Preserved lemon chicken is marinated with tangy yogurt creating a vibrant and full flavored recipe. Wrap chicken in lettuce leaves or skewer for kabobs.
I love a good marinade that transforms a simple protein into a punch of flavor. My not so secret-secret weapon that surprisingly isn't as common as I thought....yogurt!
The last few cooking classes and demo's I did was with yogurt marinated something and I was surprised with how many of the students didn't think about using yogurt as a base for a marinade.
Yogurt is a wonderful marinade for most proteins, including chicken. It's creamy and holds on to flavors well, such as spices. Yogurt has a neutral flavor that is easily paired with all sorts of flavors, such as in tandoori burgers. And my favorite thing about yogurt is that it's acidic which helps break down the meat creating an even more tender bite.
The high acidity in yogurt breaks down some of the muscle in proteins and thus, tenderizes meat and ultimately creating a 'melt in your mouth bite.
Preserved Lemons are salt cured whole lemons that have been curing for at least several weeks. The salt draws a lot of the water out of the citrus, making them soft, fragrant and incredible aromatic. The preserved lemon peel can then be used in marinades, such as this one or for salad dressings, rubs, etc. I made my own Preserved Lemons so can you.
Chicken thighs are used in this recipe, but feel free to use chicken breasts as well. If you have a mallet or rolling pin, pound the chicken a bit to soften the meat.
The longer the marinade, the better! A few hours or the morning of is best, but if you have 20 minutes, that will work too.
Use this preserved lemon and yogurt marinade on other proteins such as beef or lamb.
Try different cooking methods, such as grilled or roasted in the oven. If roasting, place on a sheet pan at 400 degrees Fahrenheit for about 25-30 minutes until cooked through.
My favorite way to serve preserved lemon yogurt marinated chicken, is sliced up and rolled in crisp lettuce leaves and topped with chopped salad, fried halloumi cheese, olives and fresh mint.
If you asked me what one of my last meals would be, it would be these steamed clams with corn and cherry tomatoes. Which may literally be the most perfect summer dinner. Finish with fresh lemon juice , loads of fresh herbs and lots of crusty bread for dipping into the delicious broth. And perhaps a glass of chilled white wine too!
I am noticing a trend with our summer dinners. Lots of tomatoes, obviously. (I mean, if you know me, you know my love for tomatoes runs very deep). And anything I can dip crusty bread into (roasted tomatoes with basil oil is the perfect example!)
Now before we get into the steaming, lets talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand.
Once you master how to clean clams (again, easy, just a bit time consuming), you're ready to cook them in any which way. Such as in my linguini with clams or seafood and chorizo paella.
It seems as though I have an affection to steamed clams. I've made Spanish clams in green sauce and as a more comforting meal, linguini and clams on a regular basis.
The flavors of these steamed clams with corn are bright and summery. Sweet summer cherry tomatoes offers the perfect amount of sweetness as well as chopped shallots. Loads of fresh herbs and a healthy squeeze of fresh lemon juice, just to round everything out.
Pour the wine and tear the bread, that is exactly what steamed clams with corn and tomatoes is for. I know this recipe will become a summer dinner staple for you!
Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.
There is nothing more I enjoy on a warm summer day than a chilled bowl of yellow tomato gazpacho. Maybe it's my ultimate love of tomatoes and how incredibly sweet and seasoned they become in the summer. This is the only time to enjoy tomato gazpacho. When tomatoes are at their peak, fragrant and sweet.
I have made another traditional gazpacho which has different sweet tomatoes and peppers, but I was really eager to make something golden and gorgeous.
I have several other gazpacho recipes such as my silky smooth gazpacho that has different colored tomatoes, peppers and onions as well as Ajo Blanco. A white gazpacho made with almonds and grapes!
Either one you make, there is a secret-not so secret ingredient...bread! Bread acts as a thickener so a watery soup doesn't happen. But don't worry, you won't be able to taste any bread or yeast in the soup. My only tip is to use seasonal and sweet tomatoes. The sweeter and fresher your ingredients are, the better your gazpacho will be.
Steamed clams with white wine, garlic and butter is the ultimate seafood paradise! Perfectly steamed clams are cooked with white wine, a good amount of garlic, butter and loads of fresh herbs. And don't forget to have extra crusty bread ready to soak every drop of the irresistible broth!
There's a short handful of meals I'll ask for on big celebratory dinner nights. Either Julia Child mussels Mariniere or a French bouillabaisse that is brimming with fresh seafood!
Leave me with a big bowl of steamed clams with white wine, garlic and butter, some crusty bread and a tall glass of chilled Pinot Grigio and I am one happy, possibly slurpy, with buttery clam broth all over me-gal!
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See recipe card for full information on ingredients and quantities.
Now before we get into making steamed clams, let's talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand. Here is detailed guide on cleaning clams.
Once you master how to clean clams (again, easy, just a bit time consuming), you're ready to cook them in any which way. Like my linguini with clams or seafood and chorizo paella!
Step 1. Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted. Add the chopped shallots and cook for 2-3 minutes, until shallots just change color.
Step 2. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
Step 3. Pour in the white wine and let the wine reduce for 1-2 minutes.
Step 4. Add the clean clams and give everyone one good stir and cover skillet with a lid, leaving a small opening so alcohol can cook off. Cook clams until they all open, about 7-9 minutes.
Step 5. Add a good squeeze of fresh lemon juice.
Step 6. Garnish with finely chopped fresh parsley and give the steamed clams a good stir.
A good rule of thumb is to use a wine that you enjoy drinking. For these white wine clams, I like using a crisp white wine such as Pinot Grigio, Sauvignon Blanc or Vinho Verde.
Before steaming clams, soak them in a large bowl of cold tap water with a pinch of salt, for at least 20 minutes. This will help the clams purge any sand.
Clams will give off a lot of water when cooked and I suggest covering the pot but leaving a small opening for steam to escape and if you're using wine, for the wine to reduce.
Before cooking the clams, they should be closed. If you see any clams that are open, give them a gentle tap on the counter and they should slowly close. If the clams do not close at all, discard.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Quinoa tabbouleh is a healthy and modern twist on the traditional tabbouleh salad with parsley, mint and a light dressing of olive oil and lemon juice.
This post was originally a guest post for my friend Shaina over at Take a Bite Out of Boca. I love this recipe so much that I'm syndicating it on my blog as well!
The garden has been exploding with mint and parsley. Years ago I used to think I had a black thumb, but my beautiful herbs are proving me well.
One of my very, very first recipes on the blog was a more traditional tabbouleh. If you dare go to this old recipe, don't run away from the overly bright- I need sunglasses before I go blind-photo. We all come from humble beginnings, and this was certainly the beginning of my food photography.
Tabbouleh Salad is a delicious, hearty and fresh salad that is traditionally made with bulgar, chopped parsley and tomatoes. A simple dressing of olive oil and lemon juice is tossed with everything for added brightness. I love using quinoa, one, because I always have it in my pantry and it offers a different layer of flavor and nuttiness.
Tabbouleh is a fabulous accompaniment to grilled meats such as grilled kofta with eggplant or homemade falafel stuffed in a pita! And a spoonful of tabbouleh with smoky baba ghanoush is one of my favorite bites ever!
Inspired by a New Orleans favorite, these charbroiled oysters are cooked with paprika herb butter and topped with Parmesan cheese and lemon.
We just got back from an incredible trip to New Orleans and I am still dreaming of the charbroiled oysters (specifically the ones from Cochon!) Doused in an herby spiced butter sauce and of course with lots of bread to soak up that fabulous butter. There is nothing better! For a great appetizer that is going to impress your guests, try my Steak crostini.
We ate our weight in Beignets from the famous spot, Cafe Du Monde and I have immediate plans to make beignets from scratch. For another quick impressive appetizer try my Pan Con Tomate with Jamón.
Living in the Pacific Northwest, we have the small to medium sized oysters, such as kumamoto which I used in this recipe. However, the oysters in New Orleans were certainly larger.
I prefer the smaller oysters when I'm enjoying them raw but the larger ones , such as Olympia oysters would be perfect for broiling or for making fried oysters. The oyster shell will be large enough to hold the delicious butter sauce.
These charbroiled oysters are done in the oven, but can certainly be cooked on a grill as well. It's one of those "not a recipe-recipe" and if we were talking in person, I would say to melt butter, add herbs, paprika and garlic and pour over oysters and bake for 5 min, then broil for another minute. As Ina would say, "how easy was that?"
In the mood for more seafood recipes?
We just got back from an incredible trip tp new Orleans. 4 full days, (not including a day of travel), which we felt like was the perfect amount of time and we will definitely be back.
Everything from the amazing food, warm locals and stunning homes made Joe and I fall in love with this incredible city!
Now, without further adieu, here is a quick synopsis of where we stayed, what we did and of course...where we ate!
The Pontchartrain Hotel is where we stayed. It's in the Garden District which was our favorite area, full of gorgeous homes and situated right along the cable car that goes all over town.
The lobby is stunning and has a huge painting of Lil' Wayne surrounded by hot pink velvet couches (pictured above).
Airboat Adventures Swamp Tour: Of course we had to go on a swamp tour! We saw alligators of all sizes and even a racoon and alligator trying to get the marshmallow that the tour guide threw to them. That was a really fun experience..high recommend! We opted for the smaller airboat that fit 6 people (The large one fits 16 I think) and it was worth the splurge because we were able to get into the narrower, less visited areas and see more wildlife.
The Pharmacy Museum was one of our favorite stops. In the French Quarter, it's a fascinating visually exciting museum of what a 19th century pharmacy would look like. Full of old medical tools and tinctures, it is a must stop!
Atchafalaya: This was our first brunch on our trip and possibly the best fried chicken we have ever had! Crawfish with poachedeggs and a bloody Mary bar. Need I say more?
Shaya: Of course we had to go to the famous Mediterranean restaurant by James Beard award winner, chef Alon Shaya. Everything was fantastic but the most memorable bites were the fried chicken on top of hummus and their lamb shank! Oh my, the lamb shank!
Cochon Butcher: They have a restaurant as well (which I'll talk about next) and their sandwich spot is perfect for lunch. The head cheese, muffaleta and homemade pickles were life changing!
Cochon: We loved their butcher shop so much we came here for dinner! Again, they specialize in meats and almost everything came out of their 700+ degree wood fired oven. My favorite bite were their charbroiled oysters. I'm still dreaming of them!
Parasols for PoBoy's: I don't even think they have a website but it was recommend by all the locals. Once you walk past the divey bar, walk up two steps and order the firecracker shrimp po'boy! They only take cash and have rolls of paper towels on the table. Trust me and don't go to the touristy spots, go here!
Restaurant Revolution: This was our last meal in NOLA and arguably, one of the best! The service was fantastic and once you step inside, you forget about all the hustle going on in the French Quarter just a few steps away. More charbroiled oysters and andouille stuffed quail were our favorites.
Other honorable mentions were Cafe Du Monde for beignets, though I wouldn't go out of my way to find them. But it was certainly a good beignets!
Have you been to new Orleans? What were your favorite restaurants?
Mediterranean salmon burgers made with wild caught salmon with bright flavors salty preserved lemon, loads of fresh herbs and warm spices.
Making our own burgers has been our favorite cooking exploration lately. Getting the creative juices flowing, thinking of different mix-ins and herbs has been so much fun. Not to mention, great meal planning. We'll make a slew of different types of burgers, such as hatch chile burgers or tandoori chicken burgers and store them in the freezer for a quick weeknight meal.
The inspiration for my these Mediterranean salmon burgers came from recipe testing with Alaska Gold's wild keta salmon. I wrote about keta salmon in my salmon curry recipe if you'd like to read more about it.
Basically it's a milder salmon that is able to take on BOLD flavors. So obviously I had to go BIG. Bright salty preserved lemon, loads of fresh herbs including cilantro, parsley and mint and warm spices of cumin and coriander to bring it all together.
A few notes on the ingredients and flavors:
Spiced Salmon Tacos with Mango Salsa
Cedar Plank Salmon with Creamy Dill Sauce
Greek Fattoush Salad with Grilled Salmon
A simple salmon curry with strong Thai flavors of ginger, galangal and lemongrass. Serve with basmati rice for a flavorful and quick weeknight dinner.
When you're lovely friends from Alaska Gold Seafood ask you to create a salmon recipe, the wheels start turning. Spices and herbs, new roots to try and aromatics..this is my absolute favorite part of creating recipes.
On a whim of a weeknight, you will often find me simmering a curry. I let the store help me out with the curry paste (though it's been on my bucket list to make) and add a "Sammy-spin" as Joe likes to say with bright aromatics of lemongrass and galangal. If I found keffir lime leaves, I would use those, but fresh lime works just as well.
We eat a lot of salmon and were pleasantly surprised when Alaska Gold Seafood introduced us to this type of salmon. A less fattier and more mild salmon which is also less expensive. Because of how mild it is, Keta salmon is able to take on stronger flavors, such as in this aromatic salmon curry.
What I enjoy so much about this salmon curry, besides the intense flavors, is the level of easiness. I don't brown the fish, instead I gently allow it to simmer and poach in the flavored coconut curry broth until just done. Nearly 10 minutes later, the salmon should be just cooked through and incredible tender. Once done, I spoon the curry sauce over the salmon and break it up for easier serving and serve alongside jasmine rice. Spoon the sauce all over the fish and rice because you won't be able to get enough of it.
Looking for more salmon recipes? Try my cedar plank salmon with creamy dill sauce that can be made on the grill or in the oven. Or beet and dill cured lox for a colorful brunch option.
Roman style fried artichokes recipe inspired by the famous fried artichokes in the Jewish Ghetto in Rome. Baby artichokes are gently fried in olive oil and seasoned simply with sea salt and lemon juice.
Oh if I still had the photo from our trip to Rome. One of the first places we had to go to was the Jewish Ghetto. A small village outside of the hustle of tourists.
On the agenda were their infamous Roman style or Jewish style fried artichokes and in Italian, called carciofi alla giudia, a recipe I am sure dating back to the 16th century! The only picture I have is in my memory.
A man sitting in front of the restaurant we had lunch at on a wickery wooden chair with piles of artichoke leaves around him. He was peeling the leaves off of, what looked like thousands of artichokes (I don't think it was..but you never know!) and prepping them with confidence and speed. I will never forget that moment. Nothing will compare to that experience, but here is my simple take on that moment.
Baby artichokes are used in this recipe but feel free to do the same for regular size artichokes, you would need to peel and cook a bit longer.
The big takeaway with these Roman fried artichokes is that the artichokes are fried in olive oil. Not common to fry in such a delicate oil, but when in Rome.... well, you know the saying.
Begin by peeling the outside leaves until you are left with the tender center, it will almost look like the shape of an endive. Cut in half and soak in lemon water to stop any browning. Then fry the artichokes in oil.
Once you make these Roman style fried artichokes, you will understand the fascination with them. Simple recipe made with the best ingredients. The olive oil doesn't make these fried artichokes heavy in any way, but gives off a beautiful floral note that other oils just can't offer.
Learn how to make homemade Lebanese falafel recipe with dried chickpeas, loads of fresh herbs and warm spices. Serve with creamy tahini yogurt.
If I could live in any cuisine for the rest of my life, it would be Middle Eastern. Of course I am retracting myself as I write this because in my little bio page I talk about how I can live in Chianti and red wine for the rest of my life and be happy. So, if there were 2 cuisines I had to choose from, Italian and Middle Eastern would be it.
I grew up on a lot of ethnic foods, especially Sephardic cuisine, but falafel never made a huge appearance growing up. I would have it here and there when I would stop in the Mediterranean markets and now that I'm older, it's the first thing I order whenever we eat Middle Eastern. See, falafel has simple but intense flavors. Chickpeas or fava beans with fresh herbs and spices, that's it!
I always have canned beans in the house but with falafel, dry is best and I wouldn't recommend making falafel with canned chickpeas. The texture ultimately changes and because canned chickpeas are so soft, you would need to add a lot more flour to hold the batter together.
After dried chickpeas are soaked and fried, the falafel becomes incredibly crisp on the outside and tender in the middle. You wouldn't get that satisfaction with canned chickpeas.
What I love so much about falafel is how easy it is! The only preparation you have to do is soak beans overnight. Which is pretty cool to see. The beans are small and hard but once they soak up all the liquid they expand to double its size! I also love the flavor combo! Fresh and leafy greens like parsley and cilantro dye the fritters pale green and cumin and coriander provide smoky and deep flavor. These are some f my favorite flavor combinations!...I'm getting hungry just writing about this!
1) Soak dried chickpeas overnight in a large bowl filled with water.
2) The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
3) In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.
4) Use a large spatula to mix the beans and herbs together. Add cumin, cayenne, salt, pepper and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
5) Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
6) Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
7) Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
8) The falafel should be crisp on the outside and soft on the inside. To make tahini yogurt, just ix tahini and Greek yogurt together.
9) You can eat alone with tahini or make a falafel sandwich with pita bread, tomatoes, cucumber, pickles and tahini.
Looking for more classic Mediterranean recipes? I have a slew of them! My family's recipe for fasulye (Turkish green beans) is always a favorite. You can also serve my homemade falafel with Israeli chopped salad!
This Dominican Sancocho recipe is a hearty three meat stew filled with robust flavors of sazon, adobo and packed with hearty bites of yucca, plantain and corn. The hearty vegetables soak up the flavorful stock, making this stew a delicious, comforting dish.
This Sancocho recipe is a very humble homage to the people of the Dominican Republic and to the country's national dish. It's typically served and made on special occasions, such as weddings or large family parties. For another South American stew, try my Argentinian beef stew.
The Sancocho Dominicano I made is a three meat stew filled with yucca, plantains and butternut squash. I seasoned the meat with adobo spices, including my homemade sazon seasoning, and added big flavors of sofrito and bouillon to the stock.
I couldn't find some of the traditional root vegetables that would normally go into the sancocho recipe at my local mercado, so I stuck to root vegetables that were available, such as butternut squash and yucca. The hearty vegetables soak up all the delicious stock and gets better the longer the sancocho sits.
Sofrito is a flavorful base used in Latin American, Spanish, and Caribbean cuisines. The mixture is a blend of herbs and aromatics and when sauteed, creates a rich base for stews and soups.
See recipe card for full information on ingredients and quantities.
Step 1. Add all the adobo spices together in a bowl and mix well. Do the same with the sazon.
Step 2. Season the chicken thighs and pork bones with adobo, sazon seasoning, salt and pepper.
Step 3. Drizzle olive oil in a large dutch oven and sear the pork bones and chicken on both sides until outside is golden brown. Then add sausage and sear on both sides.
Step 4. Make the sofrito. To a food processor, add a bunch of fresh parsley, onion, garlic cloves, jalapeño and bell peppers. Give everything a good blend until well combined, but still has some texture to it.
Step 5. Add 2 heaping tablespoons of sofrito to the pot, stirring a bit to coat everything. Pour in 8 cups of chicken stock and stir everything together. Bring the stew to a boil and then down to a simmer for 20-30 minutes until the chicken is cooked through.
Step 6. While stew simmers, prep the vegetables. Yucca has a very thick waxy exterior, so take your time peeling and cut into large 1-2 inch pieces.
Step 7. Use a knife to remove the peels from the green plantain and cut into 1 inch pieces. Do the same with the butternut squash.
Step 8. Add the yucca, plantains and corn and continue cooking the stew for 10 minutes until they begin to soften. Then add the butternut squash and a handful of fresh cilantro and season with salt and pepper.
Step 9. Place a lid on, leaving a small opening and continue cooking for another 20-30 minutes until all the vegetables are cooked through and tender.
Step 10. Serve the sancocho with sliced avocado and garish with fresh cilantro.
Yes, Sancocho can be made in advance and often tastes better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.
Sancocho is often served with white rice, avocado slices, and a side of Fried Plantains or a simple green salad.
If your Sancocho is too thick, add a bit more broth or water to reach the desired consistency. If it's too thin, let it simmer uncovered to reduce the liquid until it thickens to your liking.
Learn how to make simple fried plantains recipe with ripe plantains that become caramelized and almost candied like.
I have always been fascinated with other cultures, but ever since I started blogging, I have been even more inquisitive with different cultures, cuisines and traditions.
Food blogging has explored my palate to levels I never would have thought about. And what I love so much about food blogging is the constant appreciation and loyalty to honest, traditional cooking. Bringing cultures together, sharing experiences and memories and sharing food, not only with friends and family, but sharing the love for cultural cuisine across the world!
I get instant cravings that just pop out of nowhere. This time is has been for fried plantains (even fried plantain chips as well) and the first thing I begin to do, is run to the store to find the perfect plantains. Truth, I haven't had much since I grew up in New York (oh how I miss the Puerto Rican and Cuban restaurants!)
But I do know one thing. For the perfect fried plantains, you want them ripe, dark and sweet! I stuffed these into my Plantain, Black Bean and Havarti Arepas recipe.
1) Plantains are not bananas, you can not eat them raw!
2) For this recipe, the darker and blacker, the sweeter the plantains will be.
3) Don't cheat, use oil and fry, baby...fry!
4) On the other hand, if you want to make fried plantain chips, look for green unripe plantains that are more starchy and hold up to a deeper fry and become incredibly crispy and savory.
Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.
One of my absolute favorite recipes ever, eggplant Parmesan is not often made in this house. Actually, eggplant isn't either because a certain <ahem> someone doesn't think he likes eggplant. Well, well....until now!
The one time we both truly enjoyed eggplant was when we were in Turkey a few years ago. Could have been the amazing scenery. Could have been the amazing meal. Or it could have been that the tender eggplant was peeled, offering only the best most delicious parts of the fruit.
Since then, we decided to only peel the eggplant and it makes a HUGE difference, especially in this eggplant Parmesan recipe. As the eggplant fries, the entire slice becomes tender and crispy without having that leftover tough skin to chew on.
Let's be real here. Eggplant Parmesan is essentially a casserole. The ultimate comfort food. The one recipe you beg for when all else is going wrong. Enjoy it and fry it.
Now speaking of frying, let's take the extra moment to really up the flavor factor of the breadcrumbs. This is the ultimate flavor vessel so take advantage of that. In my recipe, I flavored the breadcrumbs with lots of fresh herbs, grated Parmesan cheese and for a bit of a contrast and my favorite ingredient ever, lemon zest.
I would not say this is a weeknight dinner. Frying individual slices of eggplant takes time, including changing the oil every few batches or so. Because we are taking such good care of the eggplant, I like to get help from the store and use a really good quality marinara sauce, such as Rao's.
There is nothing like a decadent pasta side dish to go with eggplant parmesan, such as my penne with vodka sauce or for a lighter side, my shaved brussels sprouts with pecorino and pistachios would be a lovely refreshing side dish.
Chicken chili verde is a delicious and simple Mexican stew made full of chicken and beans and bright flavors of fresh lime and tomatillos.
The beautiful color comes from fresh tomatillos and green chilis. I often debate with myself whether I should share recipes where you can find millions of them throughout the web. But after all, this is a constant exploration of my palate, of food, of food in cultures and of what we eat in our home.
So, therefore, welcome to my second introduction to tomatillos in this glorious chili verde recipe.
I shared the first time I had tomatillos when I made roasted tomatillo salsa. And may I add, is a breeze to make. After you husk and wash the tomatillos, which can be a bit sticky, roast them until the tomatillos are incredibly soft with some caramelization.
I have also read that authentic chili verde has LOTS of meat and little to no beans. I am sure this would be even more amazing with slow cooked pork (on the must make list and will report back), but I think adding beans adds a great amount of protein and texture.
The wonderful thing about this chili verde recipe is that it's made in the slow cooker! You can also make it on the stove top and cook until flavors meld together, I'd suggest about 25-30 minutes until the chicken is fully cooked through.
For the slow cooker version, add the tomatillo base into the slow cooker and add uncooked chicken and beans. After a few hours, the green chicken chili soup melds together beautifully and is the perfect accompaniment with an ice cold cerveza, extra hot sauce and tortilla chips. Honestly, I could live on Mexican food, thank you very much.
Smoked Turkey and White Bean Soup is easy to make in the slow cooker or pressure cooker (Instant Pot). With simple ingredients, including dried white beans and aromatics, this soup comes together in no time.
Easing into the winter months with hearty soups and stews. Joe's Aunt gifted us with a pressure cooker last year and we have been having so much fun using it. As I get more comfortable with this new gadget, I'll be sharing some fun recipes.
But for now, we are keeping things simple, classic and fool proof. Smoked turkey and white bean soup is the first recipe we made in the pressure cooker since it's one of those 'throw it all in and let 'er go', but will still taste amazing because who else is obsessed with dried beans?
There is some prep to the soup. Because I'm using dried beans, I still chose to soak them overnight in a big bowl of cold water. As they slowly expand, you can tell by the skins that start to wrinkle ever so slightly.
Then once that is complete, it's really dump it all in the pot and go. Fresh herbs, thyme and aromatics including onions, carrots and garlic. A few bay leaves and of course a smoked turkey leg. I opted to take the skin off of the turkey leg for less fat.
You could also use your leftover Thanksgiving or Holiday turkey for this soup and it would be lovely!
This soup is such a staple in our house that we have made it in the slow cooker and pressure cooker several times.
Same as with the pressure cooker, you still need to soak the beans (overnight preferred) and then throw it all into the slow cooker. The only difference is that the pressure cooker takes 20 min and slow cooker takes 4-6 hours.
White beans are also used in my vegetarian pasta fagioli recipe.
Try my creamy pumpkin soup with fried sage or one of my favorites, vegetarian green curry soup with noodles and big flavors of ginger and lemongrass.
My recipe for Peruvian Cilantro soup would be perfect for a smoked turkey leg as well as Pozole Rojo in place of the pork.
