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Chicken Chili Verde

· 15 Comments

Chicken chili verde is a delicious and simple Mexican stew made full of chicken and beans and bright flavors of fresh lime and tomatillos.

Serve chicken chili verde recipe with a dollop of sour cream and tortilla chips.

Chicken Chili Verde is a gorgeous Mexican stew

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.

Authentic chile verde recipes begins with fresh and husked tomatillos.

Authentic chili verde recipe starts with a tomatillo base

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.

Make this chili verde recipe in the slow cooker

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.

Chile verde recipe is topped with sour cream, fresh cilantro and extra lime juice. Serve with tortilla chips.
Chicken chili verde is a delicious and simple Mexican stew full of chicken and beans and bright flavors of fresh lime and tomatillos.
Print Recipe
4.67 from 18 votes

Chicken Chili Verde

Chicken chili verde is a delicious and simple Mexican stew full of chicken and beans and bright flavors of fresh lime and tomatillos.
Prep Time40 minutes
Cook Time6 hours
Total Time6 hours 40 minutes
Course: Main
Cuisine: Mexican
Keyword: authentic chile verde recipe, chicken chili verde, chicken chili verde recipe
Servings: 4 servings
Calories: 160kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by making roasted tomatillo salsa. On a baking sheet, add the Anaheim chili's, tomatillos, jalapeno, onion and garlic cloves. Drizzle everything with olive oil and salt and pepper. Roast at 350 degrees Fahrenheit for 30 minutes, or until everything is softened and caramelized.
  • When done, add roasted vegetables to a food processor along with cilantro, lime zest and juice and ½ cup of water (if you need to thin out). Blend everything until it becomes a salsa consistency.
  • Next, add everything else to your slow cooker. Add the tomatillo salsa, chicken, beans and chicken stock. You may want to season additionally at this point too.
  • Cook on high for 3-4 hours or low for 4-6 hours.
  • When done, you should be able to easily shred chicken. Add shredded chicken back into chili.
  • Serve with sour cream, tortilla chips and garnish with lime and extra cilantro.

Notes

This dish is easily made in the slow cooker, however can also be done on the stove top.
Also, if time is an issue, throw in some frozen chicken breasts!

Nutrition

Calories: 160kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 365mg | Potassium: 823mg | Fiber: 8g | Sugar: 15g | Vitamin A: 347IU | Vitamin C: 51mg | Calcium: 44mg | Iron: 2mg

Smoked Turkey and White Bean Soup (Pressure Cooker and Slow Cooker Versions)

· 13 Comments

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.

Smoked Turkey and White Bean Soup is easy to make in the slow cooker or pressure cooker (Instant Pot).

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.

Smoked Turkey and White Bean Soup is easy to make in the slow cooker or pressure cooker (Instant Pot).

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?

Yes, you need to soak your 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!

How to make Smoked Turkey and White Bean Soup in the Slow Cooker (Other version)

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.

For a little extra heat, add some crushed Italian red peppers to your smoked turkey and white bean soup.

Looking for more comfort soup inspiration?

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.


Need more ideas to use up smoked turkey?

My recipe for Peruvian Cilantro soup would be perfect for a smoked turkey leg as well as Pozole Rojo in place of the pork.

Smoked Turkey and White Bean Soup is easy to make in the slow cooker or pressure cooker (Instant Pot).
Print Recipe
4.61 from 23 votes

Smoked Turkey and White Bean Soup

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.
Prep Time10 minutes
Cook Time20 minutes
Soaking5 hours
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: pressure cooker white bean soup, slow cooker white bean soup, smoked turkey and white bean soup, white bean soup recipe
Servings: 8 servings
Calories: 316kcal
Author: Samantha Ferraro

Ingredients

  • 2 cups dried white beans soaked for at least 6 hours
  • Olive oil for sauteing + more for garnish
  • 1 small white or yellow onion diced
  • 3 garlic cloves chopped finely
  • 3 carrots peeled and chopped into ½ inch pieces
  • 2 celery stalks chopped into ½ inch pieces
  • Several sprigs of fresh oregano leaves removed and chopped
  • Several sprigs of fresh thyme leaves removed and chopped + more for garnish
  • 5 cups chicken stock
  • 1 smoked turkey legs skin removed
  • 2 bay leaves
  • Salt and pepper to taste
US Customary - Metric

Instructions

Pressure Cooker Version

  • On the saute function, drizzle with olive oil and add chopped onion and saute for about 3-4 minutes until softened but not caramelized.
  • Then add in the garlic and saute for another minute.
  • Add the carrots, celery and fresh herbs and saute for another minute.
  • Add the soaked beans, turkey and bay leaves and pour in the stock. Everything should be fully submerged.
  • Place lid on pressure cooker and cook on high pressure for 20 minutes.
  • Once done, do a quick release and use an immersion blender to blend some of the soup for a creamier texture.
  • Season with salt and pepper (the turkey often has enough salt to flavor) and taste for seasoning.
  • Ladle soup in bowls and garnish with extra fresh thyme and a drizzle of olive oil.

Slow Cooker Version

  • In a skillet over medium heat, drizzle with olive oil and add the chopped onion and saute until softened but not caramelized.
  • Add the garlic and cook for another minute.
  • Add the onion and garlic to the slow cooker along with the rest of the vegetables, herbs, soaked beans, turkey leg and pour in stock.
  • Cook on low for 6-8 hours or on high for 4-5 hours.
  • Once done, use an immersion blender to blend some of the soup for a creamier texture.
  • Ladel soup into bowls and garnish with fresh thyme and a drizzle of olive oil.

Nutrition

Calories: 316kcal | Carbohydrates: 41g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 296mg | Potassium: 1272mg | Fiber: 9g | Sugar: 7g | Vitamin A: 3833IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 6mg

Shrimp Chow Mein

· 6 Comments

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based chow mein sauce, easily cooked together in a wok.

Shrimp Chow Mein with Cabbage, Peppers and Delicious Soy Based Chow Mein Sauce

Happy Chinese New Year!! (well almost)

This couldn't have come at a more perfect time, because this shrimp chow mein is crossing off the first item from my culinary bucket list. Asian cuisine is the cuisine that I am most UN-familiar with, so I figured being my first true authentic Asian dish, I would make something simple yet authentic.

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based chow mein sauce, easily cooked together in a wok.

For this dish, we decided to purchase our first wok! I am so excited about this because I have been fantasizing about owning a wok for years, but I was too intimidated to jump in head first. But honestly, it is not any more difficult than caring for a cast iron skillet. Of course, I researched how to "season" my new accessory and paid close attention to the progress and anatomy of the wok.

Here is what I learned about seasoning a new wok:

When you come home and before heating anything, use a scrubber to scrub off the entire inside and outside of the wok. There is a shiny coating that is on the wok to preserve while it's on the shelves, and you need to take this off! Then dry thoroughly.

Next, put the wok on the stove and crank the heat up full blast! Add a small drizzle of canola or vegetable oil and aromatics, such as ginger, scallions and celery. None of the vegetables has to be trimmed since you won't be eating them. Begin to cook the vegetables, stirring them around with the oil all through the wok. We turned the wok every so often so the oil and veggies coated everywhere. Eventually your vegetables will get super charred.

Before making shrimp chow mein recipe, you need to season the wok with aromatics.

There is a progression that the wok goes though and it can change dramatically over the years. Our wok stayed the same color mostly but I did notice that it was not nearly as shiny anymore and instead began to dull in appearance. Articles also said to refrain from any kind of acidity or vinegar for the first few uses since your wok is still aging gracefully.

When you are done with your wok, rinse it and do not scrub again. Dry thoroughly and  coat both the inside and outside with a thin layer of canola or vegetable oil.

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based sauce, easily cooked together in a wok.

Other recipes that may inspire you to cook for the Lunar New Year

My Shrimp and Pork Potstickers which are so fun to make with a group of people!

Honey Walnut Shrimp is a Chinese take-out favorite and this Sweet and Spicy Shrimp Stir Fry with Pineapple sounds so good!

What is Shrimp Chow Mein

According to Chinese culture, shrimp means happiness and well-being and noodles mean longevity. There are other meanings too, such as lettuce meaning prosperity (perfect reason to have spicy lettuce wraps) and spring rolls meaning money since they are supposed to look like gold bars.

As far as chow mein goes, it is a VERY quick dish. I tried to take photos of the process as I went a long, but honestly..it happened so quickly..so bear with me! My advice is: be ready and have your wok screaming hot.

Learn how to make shrimp chow mein recipe with fresh vegetables, head on shrimp and delicious soy based sauce, easily cooked together in a wok.

How to make Shrimp Chow Mein Recipe

Method:

1) Have all your ingredients prepped and ready to go, such as your shrimp, vegetables and seasonings.

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based sauce, easily cooked together in a wok.

2) In a bowl, mix together all the chow mein sauce ingredients and set aside.

To make chow mein sauce,stir together both dark soy sauce and soy sauce, ginger, grated garlic, sriracha, sesame oil and corn starch.

3) Cook chow mein noodles according to package directions. When done, strain and rinse a bit to stop the cooking process. Drizzle a teaspoon of sesame oil in the noodles and toss to coat. This will help the noodles from ticking while you make the rest of the dish.

4) Begin to heat your wok and pour a drizzle of canola or vegetable oil. Add shrimp first and allow to cook for about 30 seconds until cooked through, but don't over cook them. Remove shrimp to a plate and reserve.

First heat the wok to very hot and cook the head on shrimp for shrimp chow mein.

5) Add all your vegetables, garlic and ginger. Cook for 1-2 minutes until vegetables begin to break down. Add sauce mixture and stir to combine then add noodles and gently toss to combine.

To make shrimp chow mein, add the vegetables, chow mein noodles and sauce to the hot wok after th shrimp is cooked.

6) Plate shrimp chow mein and top with shrimp and garnish with scallions.

More Asian recipes

Print Recipe
5 from 6 votes

Shrimp Chow Mein

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based chow mein sauce, easily cooked together in a wok.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chow mein sauce, shrimp chow mein, shrimp chow mein recipe, what is shrimp chow mein
Servings: 2 servings
Calories: 541kcal
Author: Samantha Ferraro

Ingredients

  • 8 oz chow mein
  • 6 shrimp head on or not
  • ½ small cabbage chopped
  • 1 carrot peeled and cut into 1 inch strips
  • 2 scallions chopped + more for garnish
  • 1 red bell pepper cut into 1 in strips

Chow Mein Sauce

US Customary - Metric

Instructions

  • Have all your ingredients prepped and ready to go, such as your shrimp, vegetables and seasonings.
  • In a bowl, mix together all the sauce ingredients and set aside.
  • Cook chow mein noodles according to package directions. When done, strain and rinse a bit to stop the cooking process. Drizzle a teaspoon of sesame oil in the noodles and toss to coat. This will help the noodles from ticking while you make the rest of the dish.
  • Begin to heat your wok and pour a drizzle of canola or vegetable oil. Add shrimp first and allow to cook for about 30 seconds until cooked through, but don't over cook them. Remove shrimp to a plate and reserve.
  • Add all your vegetables, garlic and ginger. Cook for 1-2 minutes until vegetables begin to break down. Add sauce mixture and stir to combine then add noodles and gently toss to combine.
  • Plate chow mein and top with shrimp and garnish with scallions.

Nutrition

Calories: 541kcal | Carbohydrates: 102g | Protein: 25g | Fat: 3g | Cholesterol: 45mg | Sodium: 1779mg | Potassium: 661mg | Fiber: 14g | Sugar: 13g | Vitamin A: 7300IU | Vitamin C: 164.8mg | Calcium: 136mg | Iron: 5.8mg

Salt and Vinegar Potato Latkes

· 3 Comments

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve alongside onion and chive sour cream for a fun play on latkes.

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.

I love creating fun, new latke recipes every year. I've done all sorts of fun takes, such as my  Yucca latkes  which are one of my favorites, since they fry up so incredibly well! And caprese latkes are always a winner, not to mention how they almost too pretty to eat...almost.

These Latkes are a Play off of Salt and Vinegar Chips

One of my favorite treats is salt and vinegar potato chips. These latkes are a play off of that and I couldn't be more pleased!

Don't expect these latkes to offer that same pucker the potato chips do. They are lightly vinegary and depending how puckery you prefer, can add more as needed.

I wound up adding vinegar in the mixture and brushed them on as soon as they came out of the frying pan. A healthy sprinkle of flaked sea salt is necessary, so don't skimp it!

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.

Some of my favorite Latke making tips:

  • Squeeze out most of the liquid. The onion is more watery than potato and you don't want a soggy mixture.
  • Test the oil with a small piece of mixture, if it sizzles, it's ready.
  • Salt the latkes as soon as they're out of the frying pan and hot!

Latkes aren't the only thing we should be frying, try my savory hatch and cheddar donuts or these apple fritter rings or these decadent fried cookie dough balls..wow!

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.
Print Recipe
5 from 7 votes

Salt and Vinegar Potato Latkes

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Jewish
Keyword: potato latkes, salt and vinegar potatoes, salt and vinegar latkes, fried potato latkes, Hanukkah latkes
Servings: 12 latkes
Calories: 118kcal
Author: Samantha Ferraro

Ingredients

Salt and Vinegar Latkes

  • 4 russet potatoes peeled and cut into large chunks
  • ½ large white onion peeled and cut into large chunks
  • ½ cup white vinegar + more for brushing on
  • 3 large whole eggs
  • ½ cup matzo meal
  • ½ teaspoon sea salt + more for garnish
  • Freshly ground black pepper
  • Canola vegetable or grapeseed oil for frying

Sour Cream Mixture

US Customary - Metric

Instructions

  • Start by either gating the potato and onion with a hand grater or grating attachment of your food processor.
  • Place shredded vegetables in a clean kitchen towel and squeeze most of the liquid out, then add to a large bowl along with vinegar and toss to combine.
  • Add in the eggs, matzo meal and salt and pepper and mix everything together.
  • Heat a large skillet with oil and place a tablespoon sized mixture into the oil. If it sizzles, it's ready. Gently use the back of your spoon and press down and cook for about 3-4 minutes until the edges are crisp and golden brown, then flip over and cook for another 2-3 minutes until golden brown.
  • Remove latkes to a wire lined baking sheet and lightly brush with more vinegar and a good sprinkle of sea salt.
  • For the sour cream, stir together the sour cream with dried onion and chives and taste for seasoning. Garnish with fresh chives.

Notes

  • Squeeze out most of the liquid. The onion is more watery than potato and you don't want a soggy mixture.
  • Test the oil with a small piece of mixture, if it sizzles, it's ready.
  • Salt the latkes as soon as they're out of the frying pan and hot!

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 124mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg

Rosemary and Fig Rugelach with Caramelized Walnuts

· 3 Comments

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.

Last week I had the pleasure of baking these delicious rosemary and fig rugelach over on my friend's Karista's instagram. It was so fun and a perfect fall baking day. It was rainy and dreary here in Washington and the smell of freshly baked cookies warmed up the entire house.

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.

You all know how much I love making rugelach cookies. I work on creating a fun new flavor combo every year, including my cherry pistachio rugelach (one of my favs!) and my savory herb and cheese rugelach for something totally out of the ordinary. For a sweet Jewish treat, try my Chocolate Matzo Toffee.

This year I was craving classic flavors in an unusual method. Rosemary and fig is such gorgeous combination, I roasted them together in my red wine roasted figs with honey and rosemary and fell in love with the flavors ever since. I used Trader Joe's fig butter, which if you haven't tried yet..run, don't walk to get it and slather it on everything you put in your mouth. Then a healthy sprinkle of freshly chopped rosemary is added to the simple rugelach dough for a bit of savory-ness that is not too overpowering.

Have Fun With Your Rugelach Fillings

Once you get the basic dough down, you can fill them with anything you like. Chose a favorite jam, preserve or fruit butter, basically something that will act as a "glue". Then add something else for texture,  usually nuts or chopped chocolate would be nice.

Have fun with it and play around with flavors!

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.

More Fig inspiration

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.
Print Recipe
5 from 4 votes

Rosemary and Fig Rugelach

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.
Prep Time20 minutes
Cook Time25 minutes
Resting time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Jewish
Keyword: rugelach cookies, fig rugelach, rugelach fillings, rugelach recipe
Servings: 45 rugelach cookies
Calories: 137kcal
Author: Samantha Ferraro

Ingredients

Dough

Filling

Topping

Instructions

  • Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
  • Gradually add flour and chopped rosemary and mix until just combined. Dump the dough onto a well floured surface and roll into a ball.
  • Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes.
  • While the dough is resting, make the caramelized walnuts and preheat oven to 350 degrees Fahrenheit.
  • Add walnuts to a dry pan over medium heat and roast the walnuts until fragrant, for about 5 minutes, gently tossing a few times.
  • Whisk together the water, brown and vanilla and pour over the walnuts, tossing to make sure the sugar mixture coats everything evenly.
  • Continue cooking for another 30 seconds and turn off heat. Allow walnuts to cool enough o handle, then chop them up into fine pieces.
  • Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. If you have a round cheese cake pan or any 9-10in pan, use that as a guide to cut a perfect circle for your rolled out dough and save the excess cut-outs to use again.
  • Take 2 tablespoons of fig butter and spread it evenly onto the round dough.
  • Top with 1-2 tablespoons chopped walnuts and use your hand to gently press down on the walnuts so it sticks.
  • Using a very sharp knife or a pizza cutter, cut the dough in 8 triangles.
  • Take one of the wedges and roll from the outside-in, allowing the point to rest on the bottom.
  • Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with turbinado sugar.
  • Bake for 25 minutes until lightly golden brown.
  • Allow to cool before serving.

Notes

Dough can be made a few days in advance and kept in the fridge.
Other herbs would work great as well, such as fresh thyme.
Make sure to not overfull the rugelach with filling, a little goes a long way.
 

Nutrition

Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 34mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Creamy Pumpkin Soup with Fried Sage

· 2 Comments

Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.

Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.

As soon as October hits, there are 2 things I can't wait for. 1. planning my birthday dinner, which is usually a big bowl of steamed mussels or my favorite penne with vodka sauce. and 2. a trip to Gordon Skagit Farms aka fall wonderland! For another wonderful soup try my Butternut squash and pear soup, it takes the flavor of soup to another level.

Beautiful pumpkins at Gordon Skagit Farms

I'll write more about the pumpkin farm in another post, but let me tell you, if you love pumpkins and fall, you will fall in love with this farm. There are dozens and dozens of different types of pumpkins, gourds and squashes with booming colors and piles of interest.

I had the lovely opportunity to chat with one of the owners, Eddie Gordon and he raved about a pumpkin called winter luxury pumpkin (pictured below). You can click on this Mixcloud link to listen to my chat with him and about his favorite pumpkin! He gave me one to try and I couldn't wait to roast it!

Winter Luxury Pumpkins at Gordon Skagit Farms

Besides having a gorgeous look with a slightly etched outer skin and light orange hue, this pumpkin was spectacular. As it slowly roasted in the oven, our entire house smelled like fall. It smelled sweet and caramely and almost of home baked cookies, if you can believe that.

Roast your own pumpkin

This was the first time I roasted a fresh pumpkin, and it is life changing! The overwhelming aroma is addictive and the pumpkin flesh was outstanding. As the pumpkin roasts, it begins to collapse, giving away that it's nearly done.

The flesh pulls away from the skin and if you did it right, you'll get addictive caramelized edges from the natural sugars that you'll be snacking on straight from the pan.

Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.

The winter luxury pumpkin was so delicious, I didn't want to overwhelm it's natural flavors and instead kept it simple in a creamy pumpkin soup. I enhanced it's natural sweetness with a bit of maple syrup and dusted some warm paprika in the mix. And of course, pumpkins best fried, sage is perfectly fried to a delicious crisp. Why don't they make sage chips? Life changing.

What to make with roasted pumpkin?

This recipe only uses 2 cups of roasted pumpkin, so you will definitely have extra!

Add some roasted pumpkin to orange spiced pumpkin souffleor roll it up in pumpkin and candied pecan rugelach!

And check out the interview and chat I had with Eddie from Gordon Skagit Farms!

Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.
Print Recipe
5 from 4 votes

Creamy Pumpkin Soup with Fried Sage

Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: creamy pumpkin soup, pumpkin soup, roasted pumpkin, roasted pumpkin soup
Servings: 4 servings
Calories: 55kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • If you haven't already, start roasting your pumpkin. Cut it into wedges and remove the seeds and roast at 400 degrees Fahrenheit for about 40 minutes. The flesh should be very soft and begin to pull away from the skin.
  • Allow to cool once done, you may only use about half of a small roasted pumpkin.
  • In a small skillet, add enough oil to coat the bottom of the pan and bring up to 360 degrees Fahrenheit. Add several sage leaves and fry for about 30-40 seconds until crisp. Remove to a plate and set aside.
  • In the same skillet, saute chopped shallots until soft but not browned and then add the chopped garlic and saute for another minute.
  • In a high power blender or food processor, add 2 cups of cooked pumpkin, vegetable stock, Greek yogurt, maple syrup and spices and blend until smooth.
  • Pour soup into bowls and garnish with fried sage leaves and an extra dusting of paprika and a drizzle of olive oil.

Nutrition

Calories: 55kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 1mg | Sodium: 712mg | Potassium: 276mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5806IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg

Beet Phyllo Tart with Feta and Thyme

· 1 Comment

This colorful beet phyllo tart  is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.

This colorful beet phyllo tart is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.

Beets are one of my favorite root vegetables they really are so versatile. For another great Feta dish, try my Phyllo Feta Rolls with Honey.Also, take a look at my new cookbook, entitled One-Pot Mediterranean.

This beet phyllo tart is a cinch to whip up.

This colorful beet phyllo tart is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.

Easy prep: You don't need to pre-cook the beets

What's wonderful about this beet tart, is that you don't have to pre-cook the beets. I found some beautiful colorful beets at the farmers market and was so excited to thinly slice them for this tart and really showcase their natural beauty.

Candy cane beets, bright golden beets and classic deep ruby red beets are thinly sliced raw and then scattered all over the phyllo sheets. The beautiful colors pop as they contrast against each other. Then you get even more of a pop of color with loosely scattered thyme leaves. A beautiful and impressive tart, this is.

And if you're looking for more beet recipes, I got you covered!

I love beets and use them in a number of ways. While you're slicing them for this beet phyllo tart, slice a few extra and make beet chips with labneh.

Or roast golden beets and add them to this quinoa beet and blood orange salad or this beet salad with goat cheese and orange vinaigrette.

You can also upgrade your borscht game and create a duo of beet soups and make my red and yellow beet soup with fried beet greens.

This colorful beet phyllo tart is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.
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4.72 from 7 votes

Beet Phyllo Tart with Feta and Thyme

This colorful beet phyllo tart is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: beet tart, phyllo tart, beet phyllo tart, vegetarian beet tart
Servings: 6 servings
Calories: 201kcal
Author: Samantha Ferraro

Ingredients

  • 3 medium beets of various colors any combination of red, yellow and striped
  • ½ package of phyllo about 6-8 sheets, defrosted
  • ¼ cup olive oil
  • Fresh thyme sprigs
  • ½ cup feta cheese roughly crumbled
  • Sea salt to taste
US Customary - Metric

Instructions

  • Begin by pre-heating oven to 375 degrees Fahrenheit.
  • Wash the beets well and slice beets very thinly using a mandolin and set aside on a plate.
  • (*Tip: Slice the yellow before before the red one so you don't risk staining the lighter beets.)
  • Unroll phyllo sheets and place 2 phyllo on a baking sheet. Brush all over with olive oil and then place two more sheets on top and brush with olive oil. Finally layer the last two phyllo on top and fold in the edges, making a border. Brush with olive oil so edges seal.
  • Arrange beet slices on top of phyllo and brush everything with the rest of the olive oil.
  • Scatter crumbled feta on top and some of the fresh thyme leaves and a good sprinkle of sea salt.
  • Bake for 30 minutes, until the phyllo is lightly golden brown.

Notes

Recipe adapted from The Ultimate One-Pan Oven Cookbook

Nutrition

Calories: 201kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 289mg | Potassium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

Persian Rice with Dates and Pistachios

· 9 Comments

Persian rice with dates and pistachios, the aromatic cardamom is steamed together and has a crunchy saffron crust called tahdig.

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.

Simple Rice, Impressive Dishes

I noticed as I'm getting older, I am appreciating the simpler things. The simpler flavors and allowing really good ingredients to be themselves. Rice is a perfect example of that. A humble grain that can be transformed into a number of dishes, such as the classic sticky rice in a Hawaiian plate lunch or jeweled up in my Persian jeweled rice and my forever obsession, classic tahdig. The captivating crispy rice layer that many fight over. And yes, it's worth it. Here is a Mediterranean shopping List!

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.

Lets talk tahdig

Literally translating to "bottom of the pot" is the crispy rice layer that is formed with the twice-cooking method. And it's not always a rice layer, I have made Persian rice dishes with thinly sliced potatoes such as in my recipe for adas polow (rice with lentils). Or you can mix the rice with yogurt and butter for a different texture.

Either way, you want to create a crispy rice layer on the bottom, that you can either invert onto a platter or serve along side the rice.

Persian Rice Dishes come in a number of ways.

I'm still learning, but there are dozens of ways to present Persian rice. My recent favorite is rice with dates, pistachios and warm cardamom. The sweet dates pair beautifully with the crunchy pistachios and the cardamom offers just enough aroma to make you think 'hmm..what is that?', without being too overpowering.

However, get creative! I have seen Persian rice dishes with stewed chicken layered in between (on the bucket list), or cooked with deep red cherries that creates a gorgeous pink hue. You can also add pomegranate seeds and, or golden raisins for a sweet finish. The possibilities are endless, so have fun with the flavors and colors.

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.

More great rice dishes

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.
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4.84 from 24 votes

Persian Rice with Dates and Pistachios

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.
Prep Time10 minutes
Cook Time20 minutes
soaking1 hour
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: Persian rice with dates, rice with dates
Servings: 6 servings
Calories: 383kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by rinsing rice with cold water several times until the water runs clear.
  • if you have the time, soak for an hour to overnight.
  • While rice is soaking, stir together the chopped dates, pistachios and cardamom and set aside.
  • Bring a large pot of water to a boil and add rice. Cook for about 6-7 minutes then test to see how done rice is. It should be par-cooked with the middle still being hard and the outside softer.
  • Once done, drain rice in a colander and wipe the pot dry.
  • Bring pot up to medium-high heat and drizzle with enough olive oil to coat the bottom. Stir in saffron water and turmeric.
  • Slowly add the rice back into the pot with a large spoon or ladel, making sure the bottom rice layer is evenly spread on the bottom. Then add in half the rice, being gentle and not pressing it in, but creating a mound.
  • Scatter the date pistachio mixture on top of the rice and then finish with the rest of the rice, creating a mound.
  • Use a chopstick to press in several holes into the rice. This will help the steam escape easily.
  • Wrap a clean kitchen towel over the lid and place the lid onto the pot.
  • Cook the rice for about 10-12 minutes on medium-high heat until the rest of the rice is fully cooked and fluffy.
  • Once done, you can either invert the entire pot onto a platter so the crispy tahdig is on top, or you can spoon the rice onto a platter and serve the crispy rice along side.

Notes

Have fun with the additions and use what you have, such as almonds, pine nuts or other dried fruit.
This is not the time to use a heavy cast iron pot, but instead a cheaper and lighter pot, which will help to invert the rice if you chose to.

Nutrition

Calories: 383kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 302mg | Fiber: 3g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 37mg | Iron: 1.4mg

Julia Child's Coq Au Vin Recipe

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Step by step instructions for Julia Child's Coq Au Vin recipe with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.

Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.

Update: This recipe has since been updated for ease from Julia's original recipe. A few changes have been to saute bacon instead of boiling and to combine the mushrooms and onions, instead of cooking separately. The results are still fantastic.

Introducing the third week of the Julia Child celebration and this week is featuring Julia's classic chicken with red wine and mushrooms, or commonly known as, coq au vin as well as chicken bourguignon.

And I have to be brutally honest with you, when I first read the recipe, I was reluctant to make this traditional coq au vin recipe. This is a heavy dish encasing red wine, meat and butter. These last few days have been bright and sunny and truthfully the last thing I wanted to make was a warm stewed dish over a hot stove.

Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.

But seriously...how could I resist? Succulent fall of the bone chicken. A glorious wine sauce created from the slow cooked flavors of pork, Chianti and chicken. This coq au vin Julia Child dish hit every good spot in my body and I salivate thinking about it now.

I also want to mention that there was a slight difference in the cooking technique between 2 of Julia's books, which I found interesting. In "The Way to Cook", Julia works off her Mastering recipe in a way and offers plum tomatoes to the chicken ragout. However, in Mastering the Art of French Cooking, a small amount of tomato paste is added to ensure a thick coated sauce, which is exactly what I was looking for.

Julia Child's Coq Au Vin recipe is worth the wait!

Now, coq au vin is not a quick one and shouldn't have to be. Make sure you take the time to understand all the steps before you handle them. All the elements are intended for special reason and trust me when I say you will pry yourself from slabbing your tongue across the bottom of the bowl when its done.

So take the time and let this glorious coq au vin recipe slow braise and stew together. It's worth the wait.

How to make Coq Au Vin Recipe

Method:

1) Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.

Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned.

2) Dry chicken and season with salt and pepper. Sear chicken,skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.

Begin making Julia Child's coq au vin by searing chicken in bacon fat before adding other aromatics.

3) In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.

Make the coq au vin sauce by sauteeing garlic, herbs and stir in tomato paste.

4) Add chicken back into the pot along with the bacon and pour in wine and chicken stock. The liquid should just cover the chicken but not be submerged. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.

Traditional coq au vin simmering with chicken, bacon and red wine.

5) While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and saute for about 10 minutes, until mushrooms begin to soften and wine reduces.

Coq au vin recipe has sautted mushrooms and pearl onions, with fresh herbs, butter and red wine.

6) Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add  some of the liquid to the paste and whisk together, then add back into the coq au vin.

A thickening agent called "beurre manie" is used to thick the red wine sauce in coq au vin julia child.

7) Add the onions, mushrooms  and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through. Garnish with chopped parsley and serve.

Add the sauteed mushrooms and onions to the simmering voq au vin and cook everthing together so flavors blend.

Bon Appetit!

Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.

Looking for other French inspired recipes? I have a whole category of French recipes, including Julia Child's cheese souffle and my other favorite red wine recipe, Boeuf Bourguignon. 

Ingredients

Instructions

  1. Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
  2. Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
  3. In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
  4. Add the chicken and bacon back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.
  5. While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and saute for about 10 minutes, until mushrooms begin to soften and wine reduces.
  6. Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
  7. Add the onions,  mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.
Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.
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4.88 from 31 votes

Julia Child’s Coq Au Vin

Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: French
Keyword: coq au vin julia child, chicken bourguignon, coq au vin recipe, traditional coq ay vin recipe, julia child's coq au vin recipe
Servings: 6 servings
Calories: 639kcal
Author: Samantha Ferraro

Ingredients

Sauteed Mushrooms and Onions

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ cup red wine
  • 1 cup frozen and defrosted pearl onions
  • 8 ounces button or cremini mushrooms cut in quarters
  • Herb bouquet of parsley, thyme and bay leaf
US Customary - Metric

Instructions

  • Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
  • Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
  • In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
  • Add the chicken and bacon back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.
  • While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and sautee for about 10 minutes, until mushrooms begin to soften and wine reduces.
  • Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
  • Add the onions,  mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.

Notes

Recipe adapted from Mastering the Art of French Cooking

Nutrition

Calories: 639kcal | Carbohydrates: 12g | Protein: 26g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 646mg | Potassium: 759mg | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 1.1mg | Calcium: 31mg | Iron: 2.2mg

End of Summer Savory Tomato Crumble with Fried Shallots

· 2 Comments

End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.

End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.

I may be writing this at the brisk of fall, but I am still savoring summers bounty. My 1st year of growing tomatoes was a prolific one and my plants did pretty darn well.

They grew huge and with only 4 small tomato starts, managed to harvest nearly 8 pounds of tomatoes this season. Now I call that success!

A bounty of summers colorful tomatoes, perfect for roasting in a savory crumble.

I still have a few pounds of tomatoes left and have been dreaming of creating a savory crumble of sorts. A few years ago I made a savory tomato cobbler which is one of my favorite recipes ever and have dreams of making a classic Southern tomato pie. For now though, most of those tomatoes turned into snacks, homemade tomato sauce and more recently, savory tomato crumble with crispy shallots.

End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.

Looking for more ways to use up all those tomatoes?

I have a slew of tomato recipes, because if you know me, you know how much I LOVE tomatoes! Stuff halved tomatoes into heirloom tomato focaccia or rolled up into my savory tomato challah. And of course, a classic, heirloom tomato salad with herb oil and burrata.

Serve savory tomato crumble with a bright arugula salad for a light lunch.
End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.
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5 from 3 votes

Savory Tomato Crumble with Fried Shallots

End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: French
Keyword: savory tomato crumble, tomato crumble, parmesan crumble topping,
Servings: 4 servings
Calories: 408kcal
Author: Samantha Ferraro

Ingredients

Fried Shallots

Herb Topping

  • ½ cup flour
  • 4 tablespoon butter cut into small cubes
  • 1 tablespoon olive oil
  • ¼ cup freshly grated Parmesan
  • 2 tablespoon shredded gouda cheese
  • Several stems of fresh thyme leaves removed and roughly chopped

Tomato Filling

US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Start by heating grapeseed oil in a shallow skillet until hot. Add sliced shallots and fry for 3-5 minutes until lightly golden brown. This happens fast so keep an eye on them.
  • Once done, use a slotted spoon to remove them to a paper towel lined plate and season with salt. Set aside.
  • Make the herb topping by combining all of the topping ingredients in a bowl. Use your fingers or a fork to blend the butter into the flour evenly. The butter should be the size of small peas.
  • For the tomato filling, cut any large tomatoes in half or quarters and the smaller tomatoes in half.
  • Toss tomatoes with a drizzle of olive oil, flour, chopped garlic, balsamic, herbs and season with salt and pepper.
  • Top tomatoes with herb topping mixture and bake for 40 minutes until the topping is golden brown and tomatoes have softened.
  • Once done, top with fried shallots and fresh thyme.

Nutrition

Calories: 408kcal | Carbohydrates: 23g | Protein: 8g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 260mg | Potassium: 355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1426IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 1mg

Grilled Grapes with Burrata and Tarragon

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Sweet and smoky grilled grapes with burrata and tossed with fruity olive oil and elegant tarragon. Serve with crusty bread for an impressive and easy appetizer.

Sweet and smoky grilled grapes with burrata and tossed with fruity olive oil and elegant tarragon. Serve with crusty bread for an impressive and easy appetizer.

Sweet and smoky grilled grapes with buratta and tossed with fruity olive oil and elegant tarragon. Serve with crusty bread for an impressive and easy appetizer.
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5 from 4 votes

Grilled Grapes with Burrata and Tarragon

Sweet and smoky grilled grapes with burrata and tossed with fruity olive oil and elegant tarragon. Serve with crusty bread for an impressive and easy appetizer.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: grape appetizer, grilled grapes, charred grapes, roasted grapes,
Servings: 2 servings
Calories: 362kcal
Author: Samantha Ferraro

Ingredients

  • Grape seed or canola oil for coating grill
  • 1 bunch of grapes
  • 1 large ball of burrata cheese
  • Olive oil
  • Sea salt
  • Tarragon leaves
  • Grilled bread for serving
US Customary - Metric

Instructions

  • Prepare your grill over high heat. You can also do this with an indoor grill pan and brush with oil.
  • Place grapes directly on grill and cook for about 5 minutes, or until the grapes begin to plump and deepen in color. Some grapes will char and turn black as well.
  • Add burrata to a bowl and place grilled grapes on top. Drizzle with olive oil and sprinkle torn tarragon leaves and season with flaky sea salt.
  • Serve with slices of grilled bread.

Notes

Recipe adapted from The Camp and Cabin Cookbook

Nutrition

Calories: 362kcal | Carbohydrates: 63g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 766mg | Potassium: 138mg | Fiber: 3g | Sugar: 1g | Calcium: 98mg | Iron: 3.7mg

Beef Braciole with Prosciutto, Merlot and Parmesan

· 58 Comments

A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in Merlot and a hearty marinara.

Beef braciole recipe stuffed with prosciutto, herbs and breadcrumbs.

I love, love cooking with wine and really feel it gives dishes such abundant flavor. My favorite dish to use wine in is in a good hearty red pasta sauce, such as linguini puttanesca. Every time I make a marinara sauce, wine is always on the ingredient list. The flavor reduces and thickens with other aromatics and really offers amazing layered flavor.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

Beef Braciole is an Italian recipe.

So let's talk about Braciole. This is an Italian dish where meat is rolled up with other flavors and stuffing ingredients, such as my braciole stuffed with prosciutto. I used a 2lb flank steak and pounded it out to even the thickness, but cutlets work just as well.

I made a braciole filling of caramelized onions and garlic, prosciutto, breadcrumbs, Parmesan, egg and fresh herbs and rolled the filling into the steak. Then once the meat is seared, I used the delicious meat drippings to make a fabulous deep red sauce. It was pure heaven. The meat slowly braised in the sauce and was the perfect accompaniment to a good glass of wine.

How to make Beef Braciole

To a bowl, add the chopped onion, garlic, prosciutto, breadcrumbs, parmesan and herbs and mix together well. n

Step 1: Caramelize onions and garlic in olive oil. When done, add to a bowl. Make the filling by combining the onions and garlic,  prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.

Layer the prosciutto fulling onto the flank steak before rolling the braciole up.

Step 2: Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even. Remove the plastic wrap and place the filling evenly on the steak.

Roll the flank steak up, making sure the filling stays inside and use butcher string to tie up the braciole.

Step 3: Begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with the outside evenly with salt and pepper.

Sear the rolled beef braciole in the Dutch oven until seared on all sides.

Step 4: In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate.

Simmer the tomato sauce before adding the beef braciole in.

Step 5: In the same Dutch oven, saute the chopped onion, garlic and spices and saute until softened. Add tomato paste and red wine and continue cooking until reduced. Then pour the crushed tomatoes in and season with salt and pepper.

Seared braciole is simmered in a rich tomato sauce until tender.

Step 6: Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening. Allow the sauce to come to a boil and then reduce to a slow simmer. Allow to cook for about 1 hour to 1 hour and 30 minutes. When done, the meat should slice easily and tender.

Stuffed beef braciole with prosciutto and parmesan.

Step 7: When done, let the meat rest for at least 10 minutes before slicing, then slice the braciole and serve with additional tomato sauce. Garnish with fresh parsley or basil.

More Italian recipes

Italian beef braciole recipe served with a rich tomato sauce and garnished with fresh parsley.
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4.81 from 73 votes

Beef Braciole Recipe with Prosciutto and Parmesan

A traditional Italian dish, beef braciole recipe is a flank steak wrapped with prosciutto and Parmesan and slowly braised in a hearty marinara.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Italian
Keyword: braciole recipe, braciole filling, beef braciole recipe, braciole stuffed with prosciutto, braciole with egg
Servings: 6 servings
Calories: 381kcal
Author: Samantha Ferraro

Ingredients

Braciole Filling

Marinara Sauce

Instructions

  • First caramelize onions and garlic in olive oil. When done, add to a bowl.
  • Make the filling by combining the onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
  • Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even. Season with salt and pepper.
  • Remove the plastic wrap and place the filling evenly on the steak.
  • Then begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with salt and pepper.
  • In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate. To the same pot, add chopped onions, garlic, dried oregano, red pepper flakes and sauté until onions are translucent. Add tomato paste and stir to combine. Then add 1 cup of Merlot and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.
  • Add crushed tomatoes to the pot and season with salt and pepper. Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening.
  • Bring up to a boil and then reduce to a simmer and cook everything until meat is tender and cooked through, about an hour and a half.
  • To serve, remove braciole from sauce and if allow to rest for 10 minutes. Then cut strings off braciole and slice into ½ inch thick slices. Serve with marinara sauce and garnish with fresh herbs.

Nutrition

Calories: 381kcal | Carbohydrates: 8g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 134mg | Sodium: 363mg | Potassium: 713mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 2.9mg | Calcium: 113mg | Iron: 3.5mg

Round Borek with Cheese and Wilted Greens

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With my abundance of summers kale and chard, I have been dreaming of ways to use these hearty greens. A little while ago, I sauteed them in a glorious Orecchiette with Swiss chard, parmesan and fresh lemon and have been known to throw a handful into kale falafel  for an added greens boost.

This time I took help from store bought phyllo and made savory round borek that I filled with wilted greens, sauteed shallots and a healthy amount of cheese, resulting in a delicious savory pastry.

Round Borek with Cheese and Wilted Greens

Stuff Turkish borek with your favorite fillings

I will never turn down a borek. My version of this Turkish borek recipe, usually in savory form are often filled with some sort of wilted green, be it spinach, such as in my spinach and feta borek and some sort of savory ooey gooey cheese concoction.

I have also stuffed Turkish borek with eggplant served alongside a Turkish breakfast and when I have a sweet tooth, have used puff pastry in lieu of phyllo and made a blueberry apple borek with sweet tahini glaze. A total winner!

Fresh Chard and Kale from the garden is perfect sauteed with garlic or wrapped in phyllo for a savory pie.

A Few Tips on Making Round Borek

I love working with phyllo and if you can even find yufka, grab that! Yufka is slightly thicker and even more pliable and I believe much easier to work with.

However, if phyllo is all you can find, don't fret. I always say be confident and deliberate. Phyllo can dry out quickly so keep it damp with a towel on top and don't leave it out too long.

Another tip is to not overfull with your filling so it doesn't rip the phyllo sheets. Though, if there is a little tear, that is totally OK since it will just allow the delicious gooey cheese to ooze out a bit easier.

Round Borek with Cheese and Wilted Greens

Still have kale and chard?

Add them to this easy kale egg and feta toast or make a one pot dinner and have chicken thighs with white beans and wilted greens.

Savory round borek are filled with wilted greens, sauteed shallots and cheese all rolled up in a delicious savory pastry.
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5 from 4 votes

Round Borek with Cheese and Wilted Greens

Savory round borek are filled with wilted greens, sauteed shallots and cheese all rolled up in a delicious savory pastry.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: borek, boreka, Turkish borek, cheese burek recipe,
Servings: 6 Borek
Calories: 269kcal
Author: Samantha Ferraro

Ingredients

  • 1 tablespoon olive oil + ½ cup olive oil, separated
  • 1 shallot chopped finely
  • 1 bunch of kale hard stems removed and leaves roughly chopped
  • 1 bunch of Swiss or rainbow chard hard stems removed and leaves roughly chopped
  • ½ cup crumbled feta cheese
  • 4 ounces shredded mozzarella
  • 1 bunch of dill hard stems removed and roughly chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 roll of phyllo a package usually comes with 2 rolls, defrosted

Toppings:

On the Side

  • Labneh or Greek yogurt
  • Lemon wedges
US Customary - Metric

Instructions

  • Pre-heat oven to 375 degrees Fahrenheit while you prepare the rest of the recipe.
  • Over medium heat, add 1 tablespoon olive oil and saute shallots for a few minutes until softened. Add chopped greens and saute for 2-3 minutes until wilted and add to a bowl and cool for a few minutes.
  • Add the feta, mozzarella, dill and lemon zest to the greens and mix to combine. Taste for seasoning and adjust as needed.
  • Roll out phyllo and place a damp towel over the sheets not being used yet.
  • Place 1 sheet of phyllo on a clean surface and brush with olive oil all over. Repeat with 2 more sheets, stacking them on top of each other.
  • Take about ½ cup of filling and place filling along side the longer end of the phyllo. Roll phyllo up so it looks like a long snake and then curl one side in, so its coiled into a round borek.
  • Continue with remaining phyllo and mixture until you have 6 borek.
  • Whisk egg wash and milk together and brush egg wash all over borek and sprinkle with zaatar, Aleppo pepper and an extra dusting of grated Parmesan cheese.
  • Carefully place phyllo rolls on a parchment lined baking sheet and bake at 375 degrees Fahrenheit for about 20 minutes. The outside should be golden brown and crispy and some cheese oozing out is totally OK.
  • Allow to cool for a few minutes and serve with yogurt or labneh and an extra squeeze of lemon juice.

Nutrition

Serving: 6g | Calories: 269kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 516mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 5.1mg | Calcium: 176mg | Iron: 2mg

Julia Child's Ratatouille

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Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.

Julia Child isn't always all about butter and cream and this aromatic dish will prove it. She refers to it as an eggplant casserole, built upon Mediterranean flavors. I made this vegetable dish with my abundance of seasons produce and just as Julia states, a good ratatouille should not be rushed.

A beautiful arraw of vegetables is what makes ratatouille so beautiful.

Traditional Ratatouille Recipe Takes Time

And this certainly took longer than expected. The secret is to cook each vegetable separately so it is able to hold it's shape. Each vegetable layer that is cooked in the same pan creates layers of flavor for the upcoming vegetables. I followed her directions exactly, however substituted red bell pepper for the green (which I find more flavorful).

The end result was a brilliant and robust vegan casserole. I saved it for the next day and it was even better. The tomatoes and fresh herbes deepened its flavor profile and the vegetables still intact. Serve with some good crusty bread and your favorite protein. Enjoy the flavors of the Mediterranean.

Method:

1) Begin by peeling the eggplant and slicing it in about ½ inch thick pieces and 3 in long.

To make Julia Child's ratatouille, Peel and slice eggplant in about ½in thick pieces and 3 inches long.

2) Slice  zucchini about the same size as eggplant.

Slice zucchini into long strips to add to ratatouille.

3) Place vegetables in a bowl and add 1tsp salt. Toss to coat and allow to sit for 30 minutes. Then drain and dry very well with a paper towel.Separate the vegetables since they will be cooked separately.

4) While the vegetables are sitting, prepare the tomatoes. Boil water in a medium sized pot and once it is at a boil, add your tomatoes. Allow to boil in the hot water for just about 10 seconds, this will allow the skin to come off easily.

Blanch cook the tomatoes to easily remove the skin for ratatouille.

5) When done, drop in a bowl fill with water and ice. This stops the cooking process.

After tomatoes are quickly blanched, place them in an ice cold water bath to stop cooking.

6) Next, peel the tomato skin and discard. Cut the tomatoes in half and seed them. Then cut into strips. Reserve.

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic
Slice tomatoes into long strip to add to ratatouille.

7) Heat a large skillet with olive oil and then saute the eggplant first until lightly browned.

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.

8) Remove the eggplant and saute the zucchini until lightly browned and remove to a side dish.

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.


9) In the same skillet, add the bell peppers and onions and cook slowly in the olive oil for about 10 minutes until tender but not browned. Add garlic and season with salt and pepper.

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.

10) Add the sliced tomatoes on top of the peppers and onions. Season with salt and pepper. Cover and allow to cook for about 10 minutes until the tomato juices have rendered.

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.

11) After about 10 minutes, uncover and raise the heat to reduce the casseroles juices, almost entirely.

12) Place ⅓ of the tomato mixture at the bottom of a casserole dish and sprinkle with fresh herbs. Layer half eggplant mixture on top, then tomato mixture, eggplant mixture, and the rest of the tomato mixture with more fresh herbs.

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.

13) Cover casserole and allow to simmer for another 10 minutes while basting it's juices. Taste for seasoning. Allow to simmer until juices have evaporated.

Bon Appetit!

Have an leftover bell peppers and onions? Fry them up in my Italian style peppers and onions or add them on top of sausage and pepper pizza!

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.
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4.66 from 43 votes

Julia Child’s Ratatouille

Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: French
Keyword: Julia Child's ratatouille, easy ratatouille recipe, best ratatouille recipe, traditional ratatouille recipe
Servings: 4 servings
Calories: 91kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by peeling the eggplant and slicing it in about ½in thick pieces and 3 in long.
  • Slice zucchini about same size as eggplant.
  • Place vegetables in a bowl and add 1tsp salt. Toss to coat and allow to sit for 30 minutes. Then drain and dry very well with a paper towel.Seperate the vegetables since they will be cooked seperately.
  • While the vegetables are sitting, prepare the tomatoes. Boil wter in a medium sized pot and once it is at a boil, add your tomatoes.
  • Allow to boil in the hot water for just about 10 seconds, this will allow the skin to come off easily.
  • Drop in a bowl fill with water and ice. This stops the cooking process.
  • Next, peel the tomato skin and discard. Cut the tomatoes in half and seed them. Then cut into strips. Reserve.
  • Heat a large skillet with olve oil and then sautee the eggplant first until lightly browned.
  • Remove the eggplant and sautee the zucchini until lightly browned and remove to a side dish.
  • In the same skillet, add the bell peppers and onions and cook slowly in the olive oil for about 10 minutes until tender but not browned. Add garlic and season with salt and pepper.
  • Add the sliced tomatoes on top of the peppers and onions. Season with salt and pepper. Cover and allow to cook for about 10 minutes until the tomato juices have rendered.
  • After about 10 minutes, uncover and raise the heat to reduce the casseroles juices, almost entirely.
  • Place ⅓ of the tomato mixture at the bottom of a casserole dish and sprinkle with fresh herbs. Layer half eggplant mixture on top, then tomato mixture, eggplant mixture, and the rest of the tomato mixture with more fresh herbs.
  • Cover casserold and allow to simmer for another 10 minutes while basting it's juices. Taste for seasoning. Allow to simmer until juices have evaporated.

Nutrition

Calories: 91kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 20mg | Potassium: 976mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3061IU | Vitamin C: 116mg | Calcium: 50mg | Iron: 1mg

Grilled Tomahawk Steak with Chimichurri Compound Butter

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Grilled Tomahawk Steak seasoned simply with salt and pepper and then perfectly char-grilled so a deep crust is formed. Serve the grilled steak with a quick and bright chimichurri compound butter.

Grilled tomahawk steak served with a bright chimichurri compound butter.

I would love some Persian Jeweled Rice or fattoush salad, but after eating it non-stop for the last few weeks, a girl needs some steak. And chimichurri, and maybe a Cadillac margarita.

If you have any room on the Grill try my Grilled Sockeye Salmon with Mediterranean Glaze, my Grilled Branzino with Lemon and Fresh Herbs or my Charbroiled Oysters with Garlic Butter and Parmesan for a Surf and Turf combination.

A few weeks ago I asked on Instagram what sort of recipes people wanted for the summer. Salads, grilled meat, vegetarian..and it was an astounding lean towards grilled meats. Surprising to be honest, but you guys wanted grilled meats. Well ladies and gents, I provide grilled meats. Say hello to my grilled tomahawk steak with bright and quick chimichurri compound butter!

Grilled Tomahawk Steak on an charcoal grill.

What is tomahawk steak?

This big hunk of a steak is just a bone-in rib eye cut with the bone being kept at several inches, for presentation. The meat is generously marbled, meaning that there is a good amount of fat through the steak and when cooked or grilled, creates an incredibly tender and flavorful steak.

The bone is usually "cleaned" for a contrasting and eye catching look and I've also heard Tomahawk steak called "cowboy steak" as well. If you are in the mood for a Great Unique Steak dinner made with Filet Mignon, try my Steak Marsala with Mushrooms.

A Few Tips for Grilling a Really Good Steak

I don't eat steak often, but when I do, it better be good. (Honest rant.) So a few of my tips when cooking steak are...

  • Use a paper towel and pat down the steak. This will make the outside of the meat "dry"  so when you grill or sear it, a nice crust will form. If the steak is too wet, it will risk "steaming" and you won't get a good crust.
  • Once you place the steak on the grill or grill pan, don't touch it! Let the steak have a chance to sear and get some nice grill marks. You can use tongs to gently lift the side of the steak to see how it is sticking. If it's sticking to the grill, keep cooking for a few more minutes. If it releases easily, it's usually a good time to flip over.
  • Season generously. We usually season with kosher or sea salt and freshly ground pepper. Be sure to season all sides of the steak so there is an even thin layer. This is a lot of meat and we want to make sure it is seasoned accordingly.
Serve grilled steak with a flavorful and bright compound butter.

What to serve with grilled steak?

Bright compound butters are some of my favorite ways to season. I don't make them nearly enough, but if you're able to get a good quality unsalted butter, you can create some gorgeous compound butters and add them to steak or grilled Branzino fish or smeared on some really good crusty bread.

I also find steak in general to be quite rich so I love serving a grilled steak, especially something like this grilled tomahawk steak with a crunchy salad or vegetable side.

My brussels sprout salad with pistachios and Pecorino would be fabulous alongside as well as perfectly grilled vegetables. If the weather is a bit cooler, serve alongside my roasted delicata squash with sage or Honey Harissa Cauliflower.

Allow grilled steak to rest before slicing into it so the steak retains all its juices.

More red meat inspiration

Print Recipe
5 from 16 votes

Grilled Tomahawk Steak with Chimichurri Compound Butter

Grilled Tomahawk Steak seasoned simply with salt and pepper and then perfectly char-grilled so a deep crust is formed. Serve the grilled steak with a quick and bright chimichurri compound butter.
Prep Time20 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: tomahawk steak, grilled tomahawk steak, how to grill tomahawk steak, grilled steak, chimichurri sauce
Servings: 2 servings
Calories: 733kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

Chimichurri Compound Butter

  • Small bunch of fresh parsley leaves
  • Small bunch of fresh cilantro leaves
  • 3-4 stems of fresh mint leaves removed
  • 1 garlic clove roughly chopped
  • 1 lemon zested and juiced
  • ¼ cup olive oil
  • 1 stick of unsalted butter room temperature
  • Salt and pepper to taste

Steak

US Customary - Metric

Instructions

  • Start by making the chimichurri. In a food processor, add the fresh herbs, garlic, lemon zest and juice and olive oil and blend until well combined and no large leaves are left over.
  • Add 2-3 tablespoons to the room temperature butter and use a spoon to mix everything together.
  • Add salt and pepper and taste for seasoning. You can also add more chimichurri to the butter if you prefer, or serve the rest of the herb sauce on the side as well.
  • Once butter is done, transfer compound butter to plastic wrap and roll into a log shape and refrigerate until read to use.
  • When you are ready for the steak, remove from refrigerator for at least 10 minutes so it gets some of its "chill" off and get your grill pan or outdoor grill on high heat.
  • Season all sides of the steak liberally with salt and pepper and a drizzle of oil and sear steak for 6-8 minutes until good char marks form. Flip steak over and grill for another 6-8 minutes and cook until desired temperature.
  • If your steak is very thick, you may need to cover it with foil or lid to cook the center. You can also use a meat thermometer and cook until it reaches internal temperature of 130-135 for medium-rare.
  • Once done, remove steak to a cutting board and allow to rest for at least 10 minutes. Then cut into slices and serve with compound butter.

Notes

Nutrition

Calories: 733kcal | Carbohydrates: 6g | Protein: 46g | Fat: 60g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 120mg | Potassium: 697mg | Fiber: 2g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 4mg

24 Hour Cook Book Tour: Demos, TV Appearances and Author Talks

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I just got back from a whirl wind 24 hours! My heart is so full of joy and exhaustion, but ultimately I am so happy and so blessed to have such awesome supportive family, friends and fellow foodies and readers. Now let me just tell you how these last 24 hours went.

Actually, let's rewind a bit further. Last week I had my 1st ever TV appearance! It was for King 5 in Seattle on their morning show New Day Northwest.

The Weeknight Mediterranean Kitchen Cookbook Tour
The Weeknight Mediterranean Kitchen Cookbook Tour

It has been a dream and professional goal of mine to be on TV. I am one of those people that really enjoys talking to people and once I'm on the spot, I honestly think I do pretty well. However, put me in front of 1 person in a closed room (think interview of sorts) and I freeze up! Anyone else like that?

We made Za'atar Chicken Skewers (pg. 65) from The Weeknight Mediterranean Kitchen and my Fennel Fattoush Salad (pg. 86). I also made the Tahini Date Balls and Heirloom Tomato Bruschetta with Labneh for the show!

24 Hour Cookbook Tour

24 Hour Book Tour Starts Now!

Now that that event were behind us, it was time to get prepped for the 24 hour craziness. 3 cities, in total opposite directions of each other, because why would I make this easy?

My bestie came down from Portland for all the events and we jumped right in cooking and prepping some noshes from the book. The first stop was right here in Bellingham, WA. I had my author talk and book signing at the adorable Village Books, and let me tell you..Bellingham came and represented! I saw so many familiar faces and some new faces, it was so wonderful! Thank you all for coming, what a fun night!

Village Books Author Talk
Village Books Author Talk

Fellow boss ladies of Bellingham supporting other women is pretty awesome. Fringe Boutique (thank you for the adorable outfits I wore for my book tour!) And Gathered Confections , Caylie Mash Photography and Kelsey Michelle Photography representing along with so many of my lovely ladies!

Village Books Author Talk

As soon as the author talk was done, my bestie, Joe and I had to jump in the car and drive 4 hours down to Portland. We didn't get into Oregon until 1:30am and could barely keep our eyes open. We had just enough time to crash for 4 hours before waking up bright and early at 6am for the next event at KATU 2 in Portland.

KATU2Collage

Not too shabby for getting maybe 4 hours of sleep, huh? This was such a fun event and you can watch the replay and grab the recipes I made over on KATU right here. 

The sets for these segments looked very similar. They had a kitchen looking backdrop and both times would wheel in the counter and cooking "set". Off to the corner was a living room situation where the host could do sit down interviews and promos. The cameras were situated in the middle of the room and honestly, being in front of several cameras was relatively relaxing and calm. Everyone was so welcoming on the set and it felt like we were all just hanging out and talking about food. So much fun!

Where to eat when you only have 3 hours in Portland?

We had just enough time to hit up our favorite brunch spot in Portland, Tasy n Sons. Insanely delicious, and trust me, you want to go there..I'll just let the photos speak for themselves.

Tasty N Sons Brunch in Portland

After brunch, we managed to squeeze in a quick power nap before heading back to Seattle for the nights event. What normally would be a 3 hour drive turned into a much longer 4 ½ hour drive and I just barely made it to my final author talk at Book Larder in Seattle.

Book Larder Author Talk

It has been a long time dream to do a demo and talk at Book Larder. If you are ever in Seattle, please stop by there. Book Larder is a community bookstore with all cook books! A food lovers dream! The class was wonderful and engaging, people asked questions, I stumbled using their mandolin..it was great!

And that's a wrap! We headed home right after the last event and was so happy to sleep in our own bed, check on the garden and just chill. But what a crazy fun experience. I coudln't be happier!

So what's next on the agenda? Sleep. Getting back in the kitchen and cooking other recipes that are not in the book to spark my creativity again.

Thanks for joining me on this adventure! I can't wait to see what you make from the book and if you do, please let me know!

Homemade Sazon Seasoning

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Homemade sazon seasoning is a mix gorgeous Latin spices, including achiote and cumin and other warm spices.

Homemade sazon seasoning makes a great gift when placed in a little spice jar and simply tied.

My black beans and rice will never be the same ever since discovering homemade sazon seasoning! I can't even explain the depth of addiction I have for this blend. The flavors are bold, the color is vibrant and my pallet is forever grateful.

Having lived in Southern California, we saw the best of the best Mexican food, but Puerto Rican flavors are truly special. I have to dedicate this sazon inspiration to Ida from Sweets and Beyond. She has a Youtube cooking channel with authentic Puerto Rican dishes that are out of this world!

Sazon recipe is a blend of Latin spices, including achiote, cumin, oregano and garlic powder.

What is Sazon?

Sazon seasoning is a blend of beautiful Latin spices with the dominant ingredient being achiote or also called annatto. Annatto comes from the seeds of the achiote tree which are ground up to a powder. The color is so vibrant that it will give a gorgeous red-orange hue to whatever your cooking, such as my one pot sazon chicken with black beans.

Homemade Sazon is just like the Goya Sazon Recipe, but better!

A few notes: You probably have most of these ingredients in your pantry except for the annatto, which can be easily found at many Latin markets. Sazon is also sold as a blend itself, most recognizable by the Goya brand, but most contain MSG, which I am highly sensitive to, so making your own sazon blend will be much healthier. Also, I did not add any salt to the mix, where many pre-made blends do. I always feel like you should season with salt as you wish so you have more control over salt content.

Homemade sazon seasoning is a mix gorgeous Latin spices, including achiote and cumin and other warm spices.

Homemade Sazon seasoning mix makes a great gift with a small recipe card.
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5 from 14 votes

Homemade Sazon Mix

Homemade sazon seasoning is a mix gorgeous Latin spices, including achiote and cumin and other warm spices.
Prep Time5 minutes
Total Time5 minutes
Course: Main Course
Cuisine: Latin
Keyword: Sazon recipe, sazon seasoning, what is sazon, goya sazon recipe
Servings: 1 2.8 oz spice jar
Calories: 49kcal
Author: Samantha Ferraro

Ingredients

Instructions

  • Mix all ingredients together and pour into spice jar.

Notes

This spice blend is salt-free and MSG-free.

Nutrition

Calories: 49kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 14mg | Potassium: 172mg | Fiber: 1g | Vitamin A: 120IU | Vitamin C: 10.4mg | Calcium: 101mg | Iron: 3.7mg

Italian Peppers and Onions

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Italian peppers and onions are gently fried and flavored with garlic, oregano and red pepper. A quick 20 minute addition to antipasti.

Italian peppers and onions recipe, flavored with garlic, oregano and red pepper is a quick 20 minute addition for your antipasto platter.

Another beautiful rainbow to share today. Isn't mother nature just amazing? I am always in awe when I am gifted with beautiful natural colors like this. Red, orange and yellow mini bell peppers with bright green basil. I just can't get enough of it.

This Italian style peppers and onions recipe is an easy addition to an antipasto platter.

Sweet and slightly caramelized, I often make roasted peppers and keep them in the fridge. Throw a few garlic cloves in and you have an instant sandwich topper and antipasto starter that sweetens every bite.

This time, I fried pepper and onion strips and let them caramelize in the pan. The trick is to not move them around much because you want the heat to stick to the vegetables and brown ever so slightly.

Put whole garlic cloves in first and let them infuse the oil and tan in color. The thinner you slice the onion, the sweeter it becomes. I also added a sprinkle of fresh oregano, red pepper and topped it with fresh basil.

Italian peppers and onions recipe, flavored with garlic, oregano and red pepper is a quick 20 minute addition for your antipasto platter.

Can this recipe be made with Roasted Peppers and Onions

The beautiful thing about this Italian peppers recipe, is that you can make it on the stove top or in the oven for roasted peppers.

Add all the same ingredients to a baking sheet and toss with olive oil and roast until peppers and onions are charred.

You can leave the bell peppers whole for easier prep and slice after they are roasted. I like to place the peppers and garlic in olive oil and use them for sandwiches or pasta recipes.

Italian peppers and onions recipe, flavored with garlic, oregano and red pepper is a quick 20 minute addition for your antipasto platter.

I have to say this was inspiration from my favorite roasted isn't the only way to go and I am so glad I fried these gorgeous rainbow of Italian pepper strips up!

We enjoyed them with an antipasto platter of fried artichokes and roasted tomatoes with basil oil and burrata The next day threw the rest of the Italian peppers into some marinara that we had for dinner, which was a delicious sweet addition.

Print Recipe
4.64 from 11 votes

Italian Style Peppers and Onions

Italian style peppers and onions recipe, flavored with garlic, oregano and red pepper is a quick 20 minute addition for your antipasto platter.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Italian
Keyword: peppers and onions recipe, roasted peppers and onions, Italian peppers, Italian peppers and onions, Italian peppers recipe
Servings: 4 servings
Calories: 20kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by heating a large non-stick skillet with olive oil and place the garlic cloves in. Allow the garlic to infuse the oil and begin to carmelize. This should take about 5 minutes.
  • Add the peppers, onions, oregano, red pepper and salt and pepper. Place on medium to medium-high heat and allow the vegetables to cook down. Try not to toss the vegetables around, but instead allow them to fry and change in color. This should take about 15 minutes.
  • Every so often, turn the vegetables and then let them fry on the other side.
  • When done, place vegetables in a serving plate and sprinkle with additional salt if necessary adn fresh chopped basil.

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Sodium: 2mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1315IU | Vitamin C: 55.1mg | Calcium: 12mg | Iron: 0.3mg

Orecchiette with Swiss Chard, Parmesan and Lemon

· 8 Comments

A simple chard pasta recipe, Orecchiette with Swiss Chard, Parmesan and fresh Lemon is light and quick to make for a weeknight dinner.

A simple chard pasta recipe, Orecchiette with Swiss Chard, Parmesan and fresh Lemon is light and quick to make for a weeknight dinner. #swisschard #pastarecipe

When we moved into our home, I had a goal, a dream, if you wish to start a vegetable garden. (PS..I'm always sharing garden stories on my Instagram), Now I was, and am new to gardening so we started small. A simple raised bed and easy to grow vegetables to learn from, such as red leaf lettuce, kale and rainbow chard.

Well, my friends, my rainbow chard plant is booming! The leaves are big, the stems vibrant hot pink and yellow and we can't harvest enough of it, since it is growing so abundantly.

Beautiful stems of rainbow chard, perfectly easy to cook up in any recipe, such as a simple pasta.

Aren't those colors just stunning? I have been finding ways to use these gorgeous leaves of rainbow chard in various recipes. Today, we have a simple pasta recipe with Swiss chard, bright lemon zest and of course, loads of Parmesan cheese. Orecchiette with Swiss chard will be the summer dinner staple as it's quick to prepare, savory and bright and perfect for summer dinners. Plus, there's an egg on top, so there's that.

How to use Swiss chard in recipes?

Rainbow chard and Swiss chard are quite similar besides their colorful differences. Swiss chard has tender leaves that you could use the same way you would use spinach. The stalks are pretty tender as well, and once chopped up, Swiss chard can be sauteed and added to recipes such as my mini potato and chard knishes .

Also, I would like to mention that Swiss chard, like other leafy greens, cooks down to almost nothing. So a large bunch of raw chard will yield half the amount, so just keep that in mind.

Can you eat the stems of Rainbow Chard?

Yes! chard stems are lovely and tender. You can eat chard stems raw or cooked, but I personally prefer them sauteed with a bit of olive oil, garlic and salt. Just chop the stems up into ½ inch pieces and add them to your recipes. The colors should keep well, making for an eye catching dish.

A simple chard pasta recipe, Orecchiette with Swiss Chard, Parmesan and fresh Lemon is light and quick to make for a weeknight dinner.

What Recipes can I add Swiss Chard to?

Ingredients

Instructions

  1. Begin by boiling a salted pot of water and cook pasta according to directions. While pasta cooks, make the rest of the dish.
  2. In a skillet over medium heat, add olive oil, garlic and red pepper flakes and saute for 1-2 minutes until garlic begins to lightly change in color.
  3. Next add the chard stems and cook for another minute. Then add the chard leaves and toss to combine and cook until wilted. You may have to add the leaves in batches but it will all cook down.
  4. Season with salt and adjust seasoning if needed. Then add in the cooked pasta and toss with grated Parmesan and lemon zest and add a bit of pasta water if it looks too dry or an extra drizzle of olive oil.
  5. Put aside pasta and cook eggs. In a small nonstick skillet, add a drizzle of olive oil and carefully crack the egg in the pan.

More great dinner inspiration

A simple chard pasta recipe, Orecchiette with Swiss Chard, Parmesan and fresh Lemon is light and quick to make for a weeknight dinner.
Print Recipe
4.91 from 21 votes

Orecchiette with Swiss Chard, Parmesan and Lemon

A simple chard pasta recipe, Orecchiette with Swiss Chard, Parmesan and fresh Lemon is light and quick to make for a weeknight dinner.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: pasta with swiss chard, rainbow chard recipes, swiss chard recipes
Servings: 2 servings
Calories: 566kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by boiling a salted pot of water and cook pasta according to directions. While pasta cooks, make the rest of the dish.
  • In a skillet over medium heat, add olive oil, garlic and red pepper flakes and saute for 1-2 minutes until garlic begins to lightly change in color.
  • Next add the chard stems and cook for another minute. Then add the chard leaves and toss to combine and cook until wilted. You may have to add the leaves in batches but it will all cook down.
  • Season with salt and adjust seasoning if needed. Then add in the cooked pasta and toss with grated Parmesan and lemon zest and add a bit of pasta water if it looks too dry or an extra drizzle of olive oil.
  • Put aside pasta and cook eggs. In a small nonstick skillet, add a drizzle of olive oil and carefully crack the egg in the pan.

Nutrition

Calories: 566kcal | Carbohydrates: 66g | Protein: 22g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 174mg | Sodium: 320mg | Potassium: 341mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1960IU | Vitamin C: 8.2mg | Calcium: 199mg | Iron: 2.4mg

Mom's Grape Leaves Recipe

· 28 Comments

A step by step guide on making my mom's Turkish stuffed grape leaves recipe. Simply filled with rice, ground beef and layered with fresh lemon.

A step by step guide on making my mom's Turkish stuffed grape leaves recipe . Simply filled with rice, ground beef and layered with fresh lemon.

I grew up eating stuffed grape leaves. They are an acquired taste being that the grape leaves sit in brine and stuffed in jars. The brine soaks into the leaves and at the first turn of the jar you can smell the aroma of brine. I don't know how else to explain brine. It's vinegary with a slight tang, if that makes any sense. For a great appetizer that is going to impress your guests, try my Steak crostini.

A step by step guide on making my mom's Turkish stuffed grape leaves recipe . Simply filled with rice, ground beef and layered with fresh lemon.

A Little Back Story

I remember mom making stuffed grape leaves when I was little and all through my upbringing. And this time, I was making them all by myself. We roll and roll the leaves and have an assembly line going, so this is a great project with a group of people!

These stuffed grape leaves are different than the "other" ones you may find at Greek restaurants called dolma. However, no one makes them like my mom does and I have seen other places stuff their grape leaves with pine nuts and dill and I've even heard of including raisins, which sounds like an interesting twist. But I have to say, and call me bias, but Mom's stuffed grape leaves are still my favorite.

When using fresh grape leaves, pick ones that are the size of your palm. Wash grape leaves well, then boil and shock in cold water and then roll with your favorite filling.

Can You Use Fresh Grape Leaves

Yes you can! A bit more work, but not too much. Snip fresh grape leaves off the vine and try and find medium sized ones, about the size of your palm.

Wash well and then boil grape leaves in salted water for 2 minutes. Once done, "shock the grape leaves" by plaving the leaves in a bowl filled with ice water. You will notice the greens turn a bit darker, like the ones you jarred.

From there, roll with your favorite mixture and continue how you would cook the rest of the recipe.

To make grape leaf rolls, use store bought grape leaves that come packed in a jar.

These Stuffed Grape Leaves Have Minimal Ingredients

My mom's stuffed grape leaves recipe aka "yaprak" in Turkish is super simple and incredibly flavorful.

Ground beef and rice are the only 2 ingredients stuffed in those big briny leaves. The leaves are soaked and rinsed to help minimize that initial tangy flavor, yet it still offers its distinct briny note.

Slices of lemon and pats of butter are placed in the slow simmering pot with water and the residual liquid from the leaves creates a small pool of sauce, enough to soften the stuffed grape leaves perfectly as they gently cook.

What to Serve with Stuffed Grape Leaves

How to Make Stuffed Grape Leaves Recipe

1) Remove packed grape leaves from the jar and gently pour into a colander. Unfold leaves, being careful not to tear and run cold water over them for a few minutes. Make sure all the leaves have been rinsed well.

Grape leaves that come in a jar need to be rinsed well. Seperate each grape leaf under cool running water and drain well.

2) In a large bowl, mix together the ground beef and rice. Season with salt and pepper.

*You can test out a small meatball size in a frying pan to test the seasoning.

3) On a large work surface, set up an assembly line: Have a place to roll the leaf, the bowl with beef mixture and a large pot to place rolled leaves in.

Before ,aking stuffed grape leaves, have an assemply line in place to make rolling faster and more efficient, with 1 bowl of the meat mixture and the pot to lay the stuffed grape leaves in.

4) On a flat, clean surface spread the leaf flat. There are 2 sides of the leaf. A "shiny" side and a "dull" side. Have the dull side facing you and the shine side down. Remove the stem with a small knife.

Place the rinsed grape leaf, shiny side up and remove the hard stem.

5) Place a small teaspoon size of meat mixture onto the bottom of the leaf.

For the grape leaf rolls, place a small amount of the meat mixture onto the grape leaf.


6) Roll up half way and then tuck the sides in. Continue to roll until sealed.

Roll the grape leaf by tucking in the sides of the leaf and continue rolling to make grape leaf rolls.
A step by step guide on making my mom's Turkish stuffed grape leaves recipe. Simply filled with rice, ground beef and layered with fresh lemon.

7) Place stuffed grape leaves, seam side down, on the bottom of the pot.

*Place lemon slices in between layers of stuffed grape leaves.

Lay grape leaf rolls along the bottom of a pot layered with lemon slices.
Lay grape leaf rolls along the bottom of a pot layered with lemon slices.


8) When all the leaves are stuffed, pour 1-2 cups of water in slowly and 2-3 Tb of butter. Any torn leaves can be placed on top to help steam.

Top stuffed grape leaves with leftover grape leaves to help steam.

9) Place a lid on the pot, leaving a small opening and cook the grape leaf rolls on low-medium heat for about 1-1 ½ hours, until the leaves are tender and meat is cooked.

A step by step guide on making my mom's Turkish stuffed grape leaves recipe . Simply filled with rice, ground beef and layered with fresh lemon.

There are so many versions of stuffed grape leaves recipe and I would love to hear yours! Do you stuff it with meat or keep it vegetarian? Do you eat your stuffed grape leaves cold or hot?

Step by step recipe on how to make Turkish stuffed grape leaves. Filled with meat and rice and simmered with layers of fresh lemon.
Print Recipe
4.92 from 25 votes

Mom’s Grape Leaves Recipe

A step by step guide on making my mom's Turkish stuffed grape leaves recipe. Simply filled with rice, ground beef and layered with fresh lemon.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Appetizer
Cuisine: Mediterranean
Keyword: grape leaves recipe, stuffed grape leaves, grape leaf rolls, how to make grape leaves, mediterranean grape leaves
Servings: 8 servings
Calories: 325kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Remove packed grape leaves from the jar and gently pour into a colander. Unfold leaves, being careful not to tear and run cold water over them for a few minutes. Make sure all the leaves have been rinsed well.
  • In a large bowl, mix together the ground beef and rice. Season with salt and pepper.
  • *You can test out a small meatball size in a frying pan to test the seasoning.
  • On a large work surface, set up an assembly line: Have a place to roll the leaf, the bowl with beef mixture and a large pot to place rolled leaves in.
  • On a flat, clean surface spread the leaf flat. There are 2 sides of the leaf. A "shiny" side and a "dull" side. Have the dull side facing you and the shine side down. Remove the stem with a small knife.
  • Place a small teaspoon size of meat mixture onto the bottom of the leaf.
  • Roll up half way and then tuck the sides in. Continue to roll until sealed.
  • Place stuffed leaves, seam side down, on the bottom of the pot.
  • *Place lemon slices in between layers of stuffed leaves.
  • When all the leaves are stuffed, pour 1-2 cup of water in slowly and 2-3 Tb of butter. Any torn leaves cam be placed on top to help steam.
  • Place a lid on the pot, leaving a small opening and cook on low-medium for about 1-½ hours, until the leaves are tender and meat is cooked.

Notes

Don't overfill the grape leaves so avoid mixture spilling out. 
Save any broken leaves to line the pot on the top and bottom. 
Stuffed grape leaves are even better served the next day. I like to heat them on low until warmed through. 

Nutrition

Calories: 325kcal | Carbohydrates: 16g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 98mg | Potassium: 286mg | Fiber: 1g | Vitamin A: 235IU | Vitamin C: 14.3mg | Calcium: 30mg | Iron: 1.9mg

Spring Pizza with Pesto, Asparagus and Fresh Lemon Zest

· 6 Comments

Spring dinners begin with this spring pizza topped with pesto, grilled asparagus and fresh lemon zest and basil, that can be made on a pizza stone or outdoor grill.

Spring Pizza with Pesto, Asparagus and fresh lemon zest.

If you asked me what my last pizza on earth would be, well it would have red sauce on it, no question about that. I'm a Brooklyn girl, so thin red sauce pizza is in my blood. I grew up with very strict orders that have been since engraved into my being. Thin crust, red sauce and don't even think about putting pineapple on it. Ever. Nope. Here is my recipe for a Pizza Sandwich.

Though once in a blue moon, I crave a good cheese pizza. This spring pizza with pesto and asparagus hit that spot. For another wonderful pizza combination, try my Spinach Feta Pizza.

Perfect for a spring or summer dinner, it's light enough and might I add, fabulous cold too. I mean, who doesn't love cold pizza. And, bonus,  can be whipped in minutes.

For an end of summer pizza try my Fig Prosciutto Pizza with Balsamic.

I've talked about pizza before, but just to reiterate a few of my favorite pizza tips:

  • Whether you are using a pizza stone, steel, grill or baking sheet..get it very hot! I like to leave the oven on at least 500 degrees Fahrenheit to be sure the pizza will cook fast and evenly.
  • Let your dough rest at room temperature. Truth: we buy our pizza dough. It's a few dollars and saves time of making your own. But stores often keep it refrigerated, so place your dough on a floured plate or cutting board for at least 30 minutes before rolling out. If you do want the adventure of making your own pizza dough, here's a wonderful homemade pizza dough recipe.
  • Thin edges or bubbly edges? I like a thin crust pizza that has a nice crusted, bubbly edge..if that makes sense? If you like it all evenly thin, then use a rolling pin to knock out all the air bubbles when rolling. If you like a more puffed edge like I do, then use your fingers and hands to stretch the dough out.
Spring Pizza with Pesto, Asparagus and fresh lemon zest.

How did we make this pizza so incredibly quick to whip up? Well thanks to grilling weather, we are grilling everything and batches of it, including asparagus. The one here is leftover grilled asparagus from dinner the night before, but you can use any leftover grilled vegetables you have.

Also <gasp> I used store bought pesto, but if you insist on making your own, I have a fabulous homemade basil almond pesto that would be amazing here!

Spring Pizza with Pesto, Asparagus and fresh lemon zest.

And if you're looking for another way to use up seasons bounty, this flatbread pizza with market vegetables looks outstanding!

Serve this pizza with asparagus alongside a fresh arugula pear salad with parmesan vinaigrette!

Spring Pizza with Pesto, Asparagus and Fresh Lemon Zest
Print Recipe
5 from 8 votes

Spring Pizza with Pesto, Asparagus and Fresh Lemon Zest

Get ready for spring dinners with this spring pizza with pesto, grilled asparagus and fresh lemon zest and basil.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: pesto pizza, pizza with asparagus
Servings: 6 servings
Calories: 396kcal
Author: Samantha Ferraro

Ingredients

  • 1 pound pizza dough at room temperature
  • ½ cup pesto
  • ½ cup ricotta cheese
  • 8 ounces burrata cheese or 2 medium sized balls of cheese
  • Grilled asparagus hard ends removed
  • Olive oil
  • Zest of 1 lemon
  • Small bunch of fresh basil leaves
  • Red pepper flakes for garnish
  • Flaky sea salt for garnish
US Customary - Metric

Instructions

  • Pre-heat oven to 500 degrees for 15 minutes and if using a pizza stone, place it in the oven so it gets hot. You can also make this on the grill.
  • If using the whole pound of dough, you can either divide it into 2 balls for medium sized pizza or roll it out into 1 large pizza.
  • Roll out pizza dough to about 10-12 inches in diameter, by pinching your fingers in the middle and using your hands to roll out the dough. If it bounces back, it may still be a bit too cold so leave it at room temperature for a few more minutes.
  • Once dough is rolled out, spread a thin layer of pesto between the 2 pizzas and top with spoonfuls of ricotta cheese. Tear off pieces of buratta cheese and scatter them on the pizza along with asparagus and a drizzle of olive oil.
  • Cook pizzas on pizza stone for about 7-8 minutes until the edges bubble up and garnish with lemon zest, basil leaves, red pepper flakes and coarse sea salt.

Notes

If you prefer to make your own pesto, my basil almond pesto would be fabulous here!
This recipe is instructed for 2 medium sized pizzas, however you can make 1 large one as well!

Nutrition

Calories: 396kcal | Carbohydrates: 38g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 757mg | Potassium: 22mg | Fiber: 1g | Sugar: 5g | Vitamin A: 772IU | Calcium: 276mg | Iron: 2mg

Green Papaya Salad (Som Tum)

· 12 Comments

A delicious full flavored Thai green papaya salad aka "som tum" with various flavors of hot, salty, sweet and sour.

A delicious full flavored Thai green papaya salad aka "som tum" with various flavors of hot, salty, sweet and sour for the perfect balance and bite.

A few months ago I was gifted with the most beautiful package. It was moments like this and people with huge hearts that really make me love what I do and keep doing. Even though I have a little blog compared to other huge websites, I know that there are people somewhere in this world that I have impacted in some way. Whether it is dinner inspiration or trying new foods, there is a personal impact which I am so grateful for!

I received an email from Deb who was currently in Asia and enjoyed reading my "world cuisine" experience through my blog. She insisted on sending me a little gift to help me explore Asian cuisine more, which I have often said is one that I would love to learn more about! Well a few weeks later I received the most touching package. Joe and I opened it up with much anticipation, sitting next to each other and eager to see what goods were inside the envelope. We were both so blown away that a package has traveled all the way from Asia to a tiny little beach town in Southern California, all through a few words on a web page. Amazing, isn't it?

A delicious full flavored Thai green papaya salad aka "som tum" with various flavors of hot, salty, sweet and sour for the perfect balance and bite.

The package contained a beautiful handwritten note in a red envelope, a small Vietnamese cookbook which I can not wait to explore, a kitchen tool for green papaya salad and other vegetables and a seasoning packet for Green papaya salad. Because I am one to treasure everything, I couldn't bare to use the seasoning packet and opted to use other ingredients to make the papaya salad. The tool was awesome! It looks like a vegetable peeler in some ways but instead helps shred the papaya into long thin strips.

A delicious full flavored Thai green papaya salad aka "som tum" with various flavors of hot, salty, sweet and sour for the perfect balance and bite.

I couldn't wait to begin searching for a fabulous green papaya salad recipe! I ran to the Asian market and low and behold I see piles of huge green papaya! Surprisingly, I had most of the ingredients for this papaya salad already at home! I shopped for ingredients for My Spicy Asian Chicken Lettuce Wraps.

A delicious full flavored Thai green papaya salad aka "som tum" with various flavors of hot, salty, sweet and sour for the perfect balance and bite.

There are 5 main characteristics in Thai cuisine, which are salty, sweet, sour, bitter and hot. I have heard that all these different flavors should be in each bite, which is especially prevalent in green papaya salad.

Traditionally, this salad is made with a mortar and pestle, where you would grind the ingredients together hence releasing its flavors into the sauce and coating the shredded papaya.

I have never tasted delicious flavors like this! I did some minor changes like subbing brown sugar for palm and sriracha for Thai chilis. The dried shrimp was really my favorite part! Everyone needs to have that in their pantry.

A delicious full flavored Thai green papaya salad aka "som tum" with various flavors of hot, salty, sweet and sour for the perfect balance and bite.

A few Notes

You can either use the papaya shredded tool like the one I received to help shred papaya and I have heard you can find them in some Asian markets. There is also a technique, which is more traditional to shred papaya with your knife.

Also, for the heat aspect in the salad, I subbed sriracha for Thai chiles. I am not sure how traditional the sriracha would be but it did add a nice heat element.

A huge heart warming thank you to Deb who inspired this delicious recipe and introduction to the wonderful flavors of Thai cuisine. It is wonderful people like you that make me truly grateful for what I do. Thank you!

Ingredients

Instructions

  1. First cook the green beans if you haven't already. Place them in boiling water for about 20 seconds and then remove them to an ice water bowl to stop the cooking. Drain and reserve to the side.
  2. In a large bowl, add the peanuts, garlic, dried shrimp and green beans. Use a muddler to press all the ingredients together. Alternatively, you can also use a large mortar and pestle or just your hands.
  3. Next add in the papaya and tomatoes and continue to press everything together, making sure all the ingredients are mixed evenly.
  4. Add all the dressing ingredients to the salad mixture. Continue to press and incorporate all the flavors. Taste for seasoning and adjust as necessary.
  5. Place salad in bowls and top with additional roasted peanuts and dried shrimp.

More Asian recipes

Print Recipe
5 from 11 votes

Green Papaya Salad (Som Tum)

A delicious full flavored Thai green papaya salad aka "som tum" with various flavors of hot, salty, sweet and sour for the perfect balance and bite.
Prep Time10 minutes
Assembly15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Thai
Keyword: green papaya salad
Servings: 2 servings
Calories: 272kcal
Author: Samantha Ferraro

Ingredients

Papaya Salad

  • 2 cups shredded green papaya
  • 2 cloves of garlic chopped
  • 2 Tb dried shrimp chopped
  • 5-6 long green beans or regular green beans, quickly blanched
  • ¼ cup roasted peanuts
  • ½ cup cherry tomatoes cut in half

Salad Dressing

US Customary - Metric

Instructions

  • First cook the green beans if you haven't already. Place them in boiling water for about 20 seconds and then remove them to an ice water bowl to stop the cooking. Drain and reserve to the side.
  • In a large bowl, add the peanuts, garlic, dried shrimp and green beans. Use a muddler to press all the ingredients together. Alternatively, you can also use a large mortar and pestle or just your hands.
  • Next add in the papaya and tomatoes and continue to press everything together, making sure all the ingredients are mixed evenly.
  • Add all the dressing ingredients to the salad mixture. Continue to press and incorporate all the flavors. Taste for seasoning and adjust as necessary.
  • Place salad in bowls and top with additional roasted peanuts and dried shrimp.

Nutrition

Calories: 272kcal | Carbohydrates: 33g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 169mg | Sodium: 2085mg | Potassium: 618mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1629IU | Vitamin C: 108mg | Calcium: 145mg | Iron: 3mg

Mediterranean Fish Cakes with Lemon Horseradish and Cumin Tomato Sauce

· 7 Comments

Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served alongside smoky cumin tomato sauce and lemon horseradish to dip into.

Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served along side smoky cumin tomato sauce and lemon horseradish to dip into.

I was having trouble creating a name for for recipe. I have the notes app on my laptop and phone full of ideas I think of (mostly in the shower, that's where I do my most creative thinking) of various ideas, fusions and Jewish classics I want to reinvent.

These simple fish cakes have flavors of the Mediterranean

For the last 2 years, I have always wanted to create a Sephardic take on gefilte fish but alas, wound up calling these Mediterranean fish cakes instead. Growing up with lots of Jewish food in the house (hello stuffed cabbage!), yes I ate my fair share of jarred jellied gefilte fish, and honestly I don't remember hating it. Mom and grandparents served it usually during Passover on top of a square piece of matzo and garnished with red horseradish. Classic and I liked it.

However after recipe testing, I can not call these the gefilte fish that I had envisioned recreating. So that will take a few more tries to what I had pictured in my head. But, this recipe did come out to be amazingly delicious Mediterranean fish cakes and served alongside not 1, but 2 sauces to dip into.

Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served along side smoky cumin tomato sauce and lemon horseradish to dip into.

Use any white fish you can find for these Mediterranean Fish Cakes

Use any white fish you can find as it is much milder and takes on the flavor you add to it nicely. Another suggestion would be to make these into fish sandwiches or fish sliders with the sauces spread onto both sides of the bread and perhaps a small handful of arugula too..yum!

If you love fish recipes as much as I do, here are a few more suggestions. My recipe for Brazilian moqueca can literally be made in under 20 minutes and if you have a bit more time to cook (and lots of crusty  bread), Cioppino with fennel and tomato is always a winner. For a fun chilled seafood try my Chilled Seafood Platter.

More seafood recipes

Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served along side smoky cumin tomato sauce and lemon horseradish to dip into.

Even more seafood inspiration

Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served along side smoky cumin tomato sauce and lemon horseradish to dip into.
Print Recipe
5 from 10 votes

Mediterranean Fish Cakes with Lemon Horseradish and Cumin Tomato Sauce

Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served along side smoky cumin tomato sauce and lemon horseradish to dip into.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Mediterranean fish cakes, mediterranean fish cakes recipe, white fish cakes
Servings: 10 fish cakes
Calories: 196kcal
Author: Samantha Ferraro

Ingredients

Fish Cakes

Tomato Sauce

Lemon Horseradish

  • ½ cup mayonnaise
  • ¼ cup prepared horseradish I prefer spicier but use less for mild flavor
  • ½ lemon juiced
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • In a non-stick skillet, drizzle with olive over over medium heat and add chopped leeks. Saute until leeks are softened and cook through then add them to a large bowl and set aside.
  • Place the cubed fish in a food processor and pulse until fish is ground but not mushy and add fish to the same bowl with the leeks along with egg, ½ cup panko, garlic, chopped parsley, lemon zest and spices. Mix everything together and set aside.
  • Drizzle enough canola oil to coat the bottom of a wide pan and bring to medium-high heat. Form mixture into 10-12 patties and coat each fish cake with remaining panko on each side.
  • Fry fish cakes for 4-5 minutes on each side until golden brown and garnish with an extra sprinkle of salt.
  • To make the tomato sauce, in a small pot saute chopped shallot in olive oil until softened, about 2-3 minutes. Then add garlic and cumin and cook for another minute. Add in tomato sauce and salt and pepper and stir together, cooking for 10 minutes until heated through. Once done, set aside.
  • For he horseradish sauce, stir together the horseradish, mayonnaise, lemon juice, salt and pepper and taste for seasoning.
  • Serve fish cakes along side sauces and lemon wedges.

Nutrition

Calories: 196kcal | Carbohydrates: 9g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 429mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 8.3mg | Calcium: 38mg | Iron: 1.6mg

Italian Wedding Cookies

· 10 Comments

 
The perfect Holiday cookie, Italian wedding cookies are light as air with ground almonds, powdered sugar and lots of butter!
 
The perfect Holiday cookie, Italian wedding cookies are light as air with almonds, powdered sugar and lots of butter!
 
I love these little Italian wedding cookies. They're like little pillows of snow lightly crumbing on your tongue. Consisting of mostly ground almonds which is what makes up the delicate and crumbly bite. A healthy dusting of sweet powdered sugar adds just enough sweetness without overwhelming the neutral nutty flavor.
 
 

More Authentic Italian Cookie Recipes

I bake an enormous amount of cookies for the holidays and even though Italian wedding cookies are always top of the list, they are not the only ones I like to bake. My cherry pistachio rugelach are always a winner and, honest plug: they were even mentioned in the Los Angeles Times! And I would totally add these double chocolate chip cookies or these apple peanut butter cookies to any cookie gift box!
 
 
The perfect Holiday cookie, Italian wedding cookies are light as air with almonds, powdered sugar and lots of butter!
 
Funny story- Hubby's mom asked me to make a batch of this easy wedding cookie recipes for a family friend. When I told her I would whip up some Italian wedding cookies, she quickly replies with, "No, don't tell them they're called that. They might think I'm rushing them to get married!" Ha!
 
 

Variations for Italian Wedding Cookies

  • Mexican wedding cookies- Add 1 tsp. cinnamon to the batter.
  • Substitute different nuts: Walnuts, cashews and hazelnuts would be great alternatives.
  • Add pecans to make "Russian tea cakes".
  • Substitute vanilla extract for almond extract for a more intense almond flavor. Or you can include both vanilla and almond.
The perfect Holiday cookie, Italian wedding cookies are light as air with almonds, powdered sugar and lots of butter!

How to Make Italian Wedding Cookies

  1. Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat mat.
  2. Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
Begin making Italian wedding cookies by creaming together butter and powdered sugar until blended and creamy.

3. Add ground almonds and extracts and mix until combined. Blend in flour gradually and mix until everything is combined. You may need to use a spatula to scrape the sides and bottom.

Add flour and finely ground almonds to your Italian wedding cookies recipe.

4. Using a melon baller or cookie scoop, shape batter into balls and place on parchment line cookie sheet. You can space them close together but they should not be touching.

Use a melon baller or small cookie scoop to scoop and drop the batter for these easy Italian wedding cookies.

5. Bake Italian wedding cookies for for 22-25 minutes until just lightly browned and make sure the cookies do not get golden brown, they should be light in color.

Bake Italian wedding cookies until lightly golden.
 
6. Allow Italian wedding cookies to cool and evenly dust with powdered sugar.
 
 
Dust Italian wedding cookies with a generous sprinkle of powdered sugar.
The perfect Holiday cookie, Italian wedding cookies are light as air with almonds, powdered sugar and lots of butter!
Print Recipe
4.66 from 20 votes

Italian Wedding Cookies Recipe

The perfect Holiday cookie, Italian wedding cookies are light as air with almonds, powdered sugar and lots of butter!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Italian
Keyword: italian wedding cookies, italian wedding cookies recipe, authentic italian cookie recipes, easy wedding cookie recipes
Servings: 48 cookies
Calories: 107kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat mat.
  • Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
  • Add ground almonds and extracts and mix until combined. Blend in flour gradually and mix until everything is combined. You may need to use a spatula to scrape the sides and bottom.
  • Using a melon baller or cookie scoop, shape batter into balls and place on parchment line cookie sheet. You can space them close together but they should not be touching.
  • Bake Italian wedding cookies for for 22-25 minutes until just lightly browned and make sure the cookies do not get golden brown, they should be light in color.
  • Allow Italian wedding cookies to cool and evenly dust with powdered sugar.

Notes

Makes 4 dozen cookies
Recipe adapted from All Recipes

Nutrition

Serving: 2cookies | Calories: 107kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 10mg | Sugar: 2g | Vitamin A: 175IU | Calcium: 10mg | Iron: 0.5mg
 
The perfect Holiday cookie, Italian wedding cookies are light as air with almonds, powdered sugar and lots of butter!

Crunchy Asian Cabbage Slaw with Peanut Dressing

· 2 Comments

Crunchy Asian Cabbage Slaw with a sweet, gingery and slightly spicy peanut sauce. This will be your new favorite crunchy salad!

Crunchy Asian Cabbage Slaw with a sweet, gingery and slightly spicy peanut sauce. This will be your new favorite crunchy salad!

Introducing you to my new favorite crunchy addiction. Today is the start of Purim, and as I am supposed to be drinking like a fish (pineapple ginger mojito, anyone?) and baking hamantaschen all day to celebrate, I, in my most appropriate fashion am going on the other end of the spectrum and sharing this insanely delicious, crunchy, fresh Asian style cabbage slaw.

We eat a lot of cabbage in this house, sometimes in cabbage roll form or our favorite way is sliced thin and mixed with Greek yogurt and lime juice when we have any sort tacos. I still have yet to try roasted cabbage and I hear that roasting it makes the cabbage crispy and charred on the outside with a gorgeous caramelized flavor, so I can't wait to try it that way!

With all the richer things we have been having lately and because it's been either raining, gloomy or snowing, we are craving some freshness. A leftover half a head of cabbage was the perfect reason to whip up a batch of this crunchy salad and have it for the week. I used my favorite peanut dressing and the same one in my peanut soba noodle with edamame recipe that is always a winner. The combination of creamy peanut butter, spicy sriracha and fresh ginger is a total flavor winner.

To leave it extra crisp, make the dressing on the side and toss together right before servings or in the morning when making lunch. It will hold up for the day but may get a bit soggy if left longer.

Also, I used what I had on hand in my fridge and cupboard, but I think this would be delicious with the addition of cubed avocado, diced pineapple or for added protein, shredded chicken.

Asian Cabbage Salad
Print Recipe
5 from 5 votes

Crunchy Asian Cabbage Slaw with Peanut Dressing

Crunchy Asian Cabbage Slaw with a sweet, gingery and slightly spicy peanut sauce. This will be your new favorite crunchy salad!
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Asian
Keyword: cabbage salad with peanut dressing, cabbage slaw
Servings: 4 servings
Calories: 923kcal
Author: Samantha Ferraro

Ingredients

  • ½ head green cabbage shredded or sliced thin
  • ¼ head red cabbage shredded or sliced thin
  • 1 red bell pepper seeded and sliced into thin strips
  • ½ cup toasted sliced almonds
  • 1 small bunch fresh cilantro hard stems removed
  • 1 small bunch fresh mint leaves stems removed

Peanut Dressing

US Customary - Metric

Instructions

  • In a large bowl, add together the shredded cabbages, sliced bell pepper, toasted almonds and fresh herbs. Set aside.
  • To make the salad dressing, in a food processor or blender, add together all the dressings ingredients and blend until smooth.
  • You may need to add a bit of water to thin out the consistency. Taste for seasoning and adjust.
  • Spoon dressing over salad and toss to combine. Add about ½ of the dressing first and if you need more add as much you'd like.
  • Serve with lime wedges for added freshness.

Notes

This Asian cabbage slaw would be delicious with the addition of cubed avocado, pineapple or shredded chicken for added protein.

Nutrition

Calories: 923kcal | Carbohydrates: 86g | Protein: 39g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 0.01g | Sodium: 2540mg | Potassium: 2397mg | Fiber: 28g | Sugar: 43g | Vitamin A: 6711IU | Vitamin C: 452mg | Calcium: 463mg | Iron: 8mg
Crunchy Asian Cabbage Slaw with a sweet, gingery and slightly spicy peanut sauce. This will be your new favorite crunchy salad!

The Weeknight Mediterranean Kitchen: Cookbook Cover Reveal

· 4 Comments

It's here...it's...well, almost here! Let me introduce you to.....my cookbook!

(Scroll down for event dates + times!)

The Weeknight Mediterranean Cookbook

I am SOO excited to finally share the cover and a few sneak peeks of what you'll see inside the book!

A love project of the summer, the recipes in the book are a compilation of easy, colorful and impressive recipes coming from my favorite Mediterranean flavors with a few modern twists.

I just LOVE this cover and the dish as well. Lamb shakshuka with gorgeous deep spices. The photo is vibrant and to the point and speaks to my food philosophy to a T!. I've made this dish dozens of times and I am convinced you will go through an entire loaf of bread as you sop up that delicious sauce.

Release date is set for July 24, 2018! And the BEST part....you can pre-order NOW! Which I would be SOO grateful for! When you pre-order on Amazon, you'll get the best price between now and the release date and right now it's on a major sale!

The Weeknight Mediterranean Kitchen Cookbook
Saffron Cauliflower Soup with Paprika Oil

Cookbook Highlights:

  • Healthy, spice filled recipes inspired by my favorite Mediterranean flavors.
  • Recipes meant to be able to whip up on a weeknight with a few "Oh, I'll save this for the weekends" thrown in.
  • Over 75 brand new recipes, each with it's own full color photo...because you need to see what the finished product looks like!
  • A thorough introduction on the spices used in the book and what recipes they are used in.
  • Lots of vegetarian and gluten free recipes!
  • An entire chapter dedicated to dips and spreads!
The Weeknight Mediterranean Kitchen Cookbook
Baked Feta, 2 Ways
The Weeknight Mediterranean Kitchen Cookbook
Fennel Fattoush Salad with Pistachios
The Weeknight Mediterranean Kitchen Cookbook
Feta and Lamb Stuffed Tomatoes
The Weeknight Mediterranean Kitchen Cookbook
Zaatar Chicken Skewers
The Weeknight Mediterranean Kitchen
Mussels with Tomatoes and Harissa
The Weeknight Mediterranean Kitchen Cookbook
Basmati Rice with Lima Beans, Dill and Pistachios
The Weeknight Mediterranean Kitchen Cookbook
Roasted Pepper and Tomato Soup with Halloumi
The Weeknight Mediterranean Kitchen Cookbook
Deconstructed Baba Ganoush (updated from the blog)
The Weeknight Mediterranean Kitchen Cookbook
Fruit and Rose Galette with Rose Whipped Cream

Are you hungry yet??

Pre-Order The Weeknight Mediterranean Kitchen Cookbook NOW!

Cookbook Events

August 1, 2018

3pm: Cooking Demo at Fairhaven Farmers Market in Bellingham, WA

4pm: Cookbook Group Discussion at Village Books. Visit Village Books Events for more  info.

August 8, 2018

7pm: Book Signing, Author Talk and Food Tasting at Village Books in Bellingham, WA

Event is free and you can RSVP on Facebook

August 9, 2018

6:30pm at Book Larder in Seattle: Author Talk and Cooking Demo

Event is free and you can RSVP via Book Larder

Dan Dan Noodles: Spicy Szechuan Noodles with Chili Oil

· 2 Comments

Dan Dan Noodles are spicy Szechuan Noodles with Chili Oil, ground beef (or ground pork) and topped with green onions.

Dan Dan Noodles: Spicy Szechuan Noodles with Chili Oil, ground beef (or ground pork) and topped with green onions.

I am so excited to share my interpretation of my new favorite Asian noodle dish called Dan Dan noodles. A spicy Szechuan noodle dish made with homemade chili oil (I'll mention that a bit later) and ground meat (beef or pork). A touch of sesame oil and fresh green onions makes these noodles incredible decadent, savory and worth every single noodle slurp.

Dan Dan Noodles: Spicy Szechuan Noodles with Chili Oil, ground beef (or ground pork) and topped with green onions.

Many of you know that I am always interested in learning more about Asian cuisine. It's vast and layered and should be respected for it's authenticity. Yet, I do like to take some of it's famous flavors and have fun with them. After all that is how we learn about new tastes and ingredients, isn't it? Last Hanukkah I made a play on latkes topped with kimchi  .

Dan Dan Noodles: Spicy Szechuan Noodles with Chili Oil, ground beef (or ground pork) and topped with green onions.

Well last Christmas, like most modern Jewish families do, we had Chinese food on Christmas. I made an entire menu out of it, including massive research for Dan Dan noodles and its infamous chili oil. Also on the menu was beef and broccoli (I used the same sauce mix in my chicken chow mein recipe) , shu mai (not homemade but if you feel intrigued, here's a homemade shu mai recipe) , and some "borrowed" fortune cookies from the local Chinese restaurant, which, for fun, Joe made up personalized fortunes for our dinner guests and stuck them in the cookie. Sneaky and fun!

Dan Dan Noodles: Spicy Szechuan Noodles with Chili Oil, ground beef (or ground pork) and topped with green onions.

Dan Dan noodles is actually pretty new to me but once I heard about it I was hooked, and let me add, is a quick breeze to make, including the chili oil. You can buy the chili oil at Asian markets or specialty stores. But to make your own, all you need to do is steep aromatics with a high heat cooking oil and once it come to a gentle simmer, carefully pour over your chili flakes. For this recipe, I used Korean chili flakes same thing you use for Kimchi which is what I had on hand and worked beautifully! Then jar it up and once it cools it's ready to use.

More Asian recipes:

Shrimp Chow Mein

Thai Coconut Curry Mussels

Kalbi Ribs with Kimchi (Korean Beef Short Ribs)

Dan dan noodles are cooked noodles tossed with a spicy pepper oil and ground pork.
Print Recipe
4.86 from 7 votes

Dan Dan Noodles (Spicy Szechuan Noodles with Chili Oil)

Dan Dan Noodles are spicy Szechuan Noodles with Chili Oil, ground beef (or ground pork) and topped with green onions.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner, Main
Cuisine: Asian, Chinese
Keyword: dan dan noodles, spicy szechuan noodles
Servings: 4 servings
Calories: 1166kcal
Author: Samantha Ferraro

Ingredients

Chili Oil

Noodles and Meat

  • 1 lb. chow mein noodles
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 8 ounces ground beef or ground pork
  • 1 garlic clove chopped
  • 1 tablespoon soy sauce
  • 3 tablespoon black Chinese vinegar Chinkiang vinegar
  • Green onions or scallions chopped for garnish
US Customary - Metric

Instructions

  • To make the chili oil, bring the oil, star anise, garlic, ginger, bay leaves and Szechuan peppercorns to a gentle simmer for about 5 minutes. The garlic and ginger should sizzle but not burn. While the oil is cooking, pour the red pepper flakes in a large heat proof bowl and set aside.
  • Once oil is done, turn off heat and allow to cool for a few minutes. Then strain the hot oil through a sieve over the red pepper flakes. It should immediately sizzle. Allow to cool to room temperature and then pour in sesame oil and stir. At this point you can place it in glass jars and use in recipes.
  • Next, cook the chow mein noodles in a pot of boiling water until just done, about 3-4 minutes. Once done, drain and toss with 1 teaspoon of sesame oil and set aside.
  • In a skillet over medium-high heat, drizzle with 1 tablespoon canola oil and add the ground meat. Use a spatula and break up the meat and cook until mostly cooked through, about 7-8 minutes.
  • Then add in the chopped garlic and soy sauce and cook until garlic is caramelized and meat is cooked through. Once done, turn off heat.
  • To serve, in a large bowl, add about ¼-1/2 cup of chili oil and black Chinese vinegar and mix. Add the cooked chow mein noodles and top with ground meat mixture. Garnish with more chili oil on top and chopped scallions.

Notes

Recipe inspired and adapted from Serious Eats and The Woks of Life

Nutrition

Calories: 1166kcal | Carbohydrates: 103g | Protein: 29g | Fat: 73g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 42g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 1004mg | Potassium: 399mg | Fiber: 9g | Sugar: 7g | Vitamin A: 112IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 7mg
Dan Dan Noodles: Spicy Szechuan Noodles with Chili Oil, ground beef (or ground pork) and topped with green onions.

Garlic Rosemary Challah

· 47 Comments

Have you made savory challah yet? A gorgeous aromatic, savory garlic rosemary challah to be exact. There is roasted garlic powder and freshly chopped rosemary inside the dough as well as garnished with thin slices of garlic and small sprigs of fresh rosemary. It is certainly a show-stopper and one of my favorite classic flavor combinations.

Garlic Rosemary Challah Recipe via LIttleFerraroKitchen.com

I may be obsessed with making savory challah. Have you seen my olive oil challah with olives and rosemary, or Stuffed Challah French Toast? True winners!

I taught a challah making class a few months ago at the local Co-op and it was so much fun! Each participant braided their own challah to take home and before the class and I made a few to nosh on while they baked. And this garlic rosemary challah was the exact challah I brought to the class.

Garlic Rosemary Challah Recipe via LIttleFerraroKitchen.com

A Few Challah Making Tips:

  • Yes you can make the dough ahead of time, just let if rise (proof) in the fridge instead of in a warm spot.
  • To freeze challah, I would suggest baking the challah in its entirety, then letting cool completely, then wrap very well in plastic wrap and then place in a sealed plastic bag and freeze. The let challah thaw and bake until warmed through.
  • The fresh rosemary sprigs may dry out in baking, so for presentation, add a few sprigs after it's baked.

More great Challah Inspiration

Garlic Rosemary Challah Recipe via LittleFerraroKitchen.com
Print Recipe
4.84 from 66 votes

Garlic Rosemary Challah

Garlic rosemary challah is a deliciously savory challah, with classic flavors of roasted garlic powder and freshly chopped rosemary.
Prep Time15 minutes
Cook Time30 minutes
1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Snack
Cuisine: Jewish
Keyword: garlic challay, olive and rosemary challah, savory challah
Servings: 2 challot
Calories: 1316kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
  • In another bowl, whisk together the oil, honey and 2 eggs and pour mixture into the yeast mixture.
  • Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt, garlic powder and chopped rosemary, about ½ cup of flour at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it's ready. Press your finger in and if the dough bounces back quickly, it's ready.
  • In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven). Allow to rest and rise for 1 ½ hours until doubled in size.
  • When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 or 4 pieces (depending on what kind of braid you'd like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
  • Pre-heat oven to 350 degrees Fahrenheit and place challahs on baking sheet. Brush each challah with egg wash and sprinkle with course sea salt and chopped rosemary and place sliced garlic in the "nooks" of the braid. Allow to rest for another 30 minutes.
  • Bake challah for about 30 minutes or runtil the top is lightly golden brown.

Nutrition

Calories: 1316kcal | Carbohydrates: 219g | Protein: 32g | Fat: 34g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1240mg | Potassium: 411mg | Fiber: 7g | Sugar: 24g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 13mg
Garlic Rosemary Challah Recipe via LIttleFerraroKitchen.com

Taro Latkes with Poke

· 2 Comments

A Hawaiian spin on Jewish latkes, these crispy taro latkes are topped with creamy wasabi sour cream and delicious poke.

Taro Latkes with Poke

Every year I create a fun new latke recipe and this year I am blending my Jewish background with my Hawaii upbringing and sharing taro latkes with wasabi sour cream and poke. Not your traditional latke to say the least, but the combination of fried taro with spicy cream and poke is one not to be missed.

Taro Latkes with Poke

I am blending my background in latke form this year. You know how much I LOVE to create fun latke mashups every year. Do you remember my hatch chile latke with guacamole I did a  few years ago? Or one of my favorite latkes to fry, yucca latkes?

Taro Latkes with Poke

A Little Bit about Taro

I found a huge taro stump just like the ones my step dad grows back in Kona. Usually when I go to the store and see taro, it can be the small roots which are more difficult to shred into latkes.

Taro is a starchy root and when squeezed of it's liquid (like you would do for latkes), it's milky and thick and the shredded taro will clump together. That's why I don't recommend putting it through the shredder attachment of your food processor, like I normally would for latkes.

Taro Latkes with Poke
Print Recipe
5 from 5 votes

Taro Latkes with Poke

A Hawaiian spin on Jewish latkes, these crispy taro latkes are topped with creamy wasabi sour cream and delicious poke.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main
Cuisine: Hawaiian, Jewish
Keyword: fried taro, taro latkes
Servings: 10 latkes
Calories: 99kcal
Author: Samantha Ferraro

Ingredients

Taro Latkes

Wasabi Sour Cream

  • ⅓ cup sour cream
  • ½ teaspoon wasabi powder or wasabi paste or more if you like it hotter

Poke

US Customary - Metric

Instructions

  • First make the taro latkes. Cut off the outter thick layer of taro and shred using a hand grater. (It's too starchy for food processor shredder).
  • Then combine shredded taro in a bowl with egg, flour, salt and pepper and mix to combine.
  • Heat a large cast iron skillet over medium-high heat with enough oil to coat the bottom. Use a tablespoon of mixture and gently add it to the hot oil. It should sizzle immediately once oil is ready. Fit about 4 latkes (depending on size of pan) and fry for about 3-4 minutes on each side until golden brown.
  • Reserve latkes to a paper towel lined plate and sprinkle with additional salt.
  • For the wasabi mayo, simply mix together the sour cream and wasabi paste. The sour cream will become thinner once whisked so stick it back in the fridge to firm up a bit if preferred.
  • To make the poke, simple toss all the poke ingredients together.
  • Assemble the latkes by dolloping sour cream on the latkes and then topping with poke.

Notes

I don't recommend using a food processor for the taro, instead use a box grater to grate taro because it is so starchy.

Nutrition

Calories: 99kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 551mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

Lebanese Hushwee over Tahini

· 3 Comments

A simple beef sauté, Lebanese hushwee is full of warm spices of cinnamon and tossed with toasted pine nuts and layered on top of creamy tahini.

Lebanese Hushwee with Tahini

Lebanese Hushwee (Spiced Meat)

Today we are showcasing a peasant dish called hushwee. A very simple beef sauté with onions and pine nuts that cooks in just a few minutes. The other night we enjoyed it for dinner over creamy tahini and salad with za'atar pita bread and we gobbled it up. Simplicity at it's best.

The same mixture can also be used tossed with rice, which is then called hashweh and then you can go even further and stuff hashweh inside roasted acorn squash.

Hushwee Spices

Cinnamon and nutmeg are traditional flavors in Lebanese cooking and in hushwee and give fantastic savory aromatic depth to the meat. A little goes a long way so just a touch is all you need. I added my own twist and included smoked paprika which intensified another fantastic layer of flavor.

Lebanese Hushwee with Tahini

What to Serve with Hashweh and other Lebanese Favorites

Lebanese Hushwee with Tahini
Print Recipe
5 from 11 votes

Lebanese Hushwee with Tahini

A simple beef sauté, Lebanese hushwee is full of warm spices of cinnamon and tossed with toasted pine nuts and layered on top of creamy tahini.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Mezze, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: Lebanese ground beef recipe, Lebanese hushwee
Servings: 4 servings
Calories: 677kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

US Customary - Metric

Instructions

  • Spread tahini on serving dish and set aside.
  • In a medium sized skillet over medium heat, add butter and olive oil and ground beef. Cook meat until almost fully cooked, about 5-7 minutes.
  • Add chopped onion and continue cooking for another 2-3 minutes so the onions start to soften. If there is any residual fat, drain that and discard.
  • Add chopped garlic and spices and mix everything together. Add the pine nuts and continue cooking for another 1-2 minutes so the flavors blend. Taste for seasoning and adjust.
  • Once done, spoon hushwee over creamy tahini and garnish with fresh chopped herbs and an extra drizzle of olive oil and paprika, if you wish.

Notes

You can substitute the butter for ghee or vegan butter or olive oil if needing a dairy free alteration.
Recipe slightly adapted from The Ultimate Syrian Sunday Dinner

Nutrition

Calories: 677kcal | Carbohydrates: 13g | Protein: 28g | Fat: 59g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 429mg | Potassium: 604mg | Fiber: 3g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 5mg

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Cardamom Date and Rosewater Challah

· 15 Comments

Date and rosewater challah is a lightly sweet challah swirled with Mediterranean flavors of cardamom, dates, pistachios and rosewater.

Cardamom Date and Rosewater Challah

This is what happens when you raid the spice drawer and cupboard, you wind up creating the most luxurious mixture to stuff inside challah braids. Aromatic cardamom with sweet dates, chopped pistachios and a touch of rose water was the most delicious combination. I would also suggest making this mixture and serving it alongside a cheese platter as a sort of chutney.

Cardamom Date and Rosewater Challah

Aromatic cardamom with sweet dates, pistachios and a touch of rose water was the most delicious fabulous combination. I would also suggest making this mixture and serving it alongside a cheese platter as a sort of chutney.

We stuffed the mixture into all the braids rolled it tight and once it was all braided up, topped with with a brush of honey and more chopped pistachios and rose petals.

Cardamom Date and Rosewater Challah

More Challah recipes:

Round Fig Challah for Rosh Hashanah

Garlic Rosemary Challah

Savory Tomato Stuffed Challah Bread

Cardamom Date and Rosewater Challah-1
Print Recipe
4.93 from 14 votes

Cardamom Date and Rosewater Challah

Date and rosewater challah is a lightly sweet challah swirled with Mediterranean flavors of cardamom, dates, pistachios and rosewater.
Prep Time10 minutes
Cook Time30 minutes
Proofing2 hours
Total Time2 hours 40 minutes
Course: Brreakfast
Cuisine: Jewish
Keyword: challah with dates, date challah
Servings: 16 servings
Calories: 274kcal
Author: Samantha Ferraro

Ingredients

Date Mixture

Topping

US Customary - Metric

Instructions

  • In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 10 minutes. It should begin to foam up and you should see little bubbles.
  • Next, add eggs, oil and honey and whisk together.
  • Using a dough attachment on your mixer, gradually add flour and salt, about ½ cup at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it's ready. Press your finger in and if the dough bounces back quickly, it's ready.
  • In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven).
  • Allow to rest and rise for 1 ½hours until doubled in size.
  • While the dough is rising, make the filling. In a medium sized pot, add together all of the mixture ingredients and place on medium heat. Cook until dates are softened and taste for seasoning adjustments. Turn off heat and allow to cool for a few minutes. Then transfer mixture to a food processor and puree until a thick paste forms. Set aside.
  • Pre-heat oven to 350 degrees F.
  • When dough is ready, it should have doubled in size. Punch the dough down and knead a bit to soften. Divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 pieces (or more if you're making another braid), these will be your braid strands. Take 1 of the strands and roll making a long snake, about 12-15 inches long, but it should be thick enough to stuff, about 1-2inches thick. Use a rolling pin to flatten the strand.
  • Next use a teaspoon to fill the strand all the way down. You can also press the mixture gently in the dough, but don't overfill. Bring the strand together, pinching with your fingers and making sure no filling peeks out (but it's ok it some does). Once strands are sealed, gently roll the strands and begin braiding.
  • Line 3 strands together and pinch at 1 end. Braid a 3-strand bread and pinch the bottom ends together.
  • Place on baking sheet and cover challah with a towel. Allow to rise for another 30 minutes.
  • When done, Brush challahs with egg wash and honey and sprinkle rose petals and pistachios on top.
  • Bake at 350 degrees F for about 30 minutes or until the challah is a light golden brown color.
  • Allow to cool before cutting.

Notes

Yields 2 challot.

Nutrition

Calories: 274kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 307mg | Potassium: 256mg | Fiber: 3g | Sugar: 18g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

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Big...HUGE Announcement!

· 3 Comments

Well...I guess it's about time I let the cat out of the bag already, yes?

I've been thinking of ways to announce this on my blog. Something clever and unique? I thought about doing a Facebook live of me jumping up and down, but really, my nerves got the best of me and that didn't happen.

So I continued cooking...and cooking. And testing..and cooking some more.

The Little Ferraro Kitchen Cookbook

You guys...I'm WRITING A COOKBOOK!! I still can't believe and in fact, my editor just sent a mock-up of the cover and I am in love! But that will be for a bit later on!

OK..so here's the details! I am so happy I finally announced it. I felt like it was a weight I was carrying around. I want to tell everyone, but wasn't sure how. So let's just get right into it, shall we?

Cookbook Details:

  • Tentative and most likely title: The Weeknight Mediterranean Kitchen
    • I am in LOVE with my concept and title. As you all know, I come from a vast background, being a Jewish girl from NY, then living in Hawaii, Southern California and now the Pacific Northwest, I have been blessed to be part of so many different cultures! But Mediterranean food is in my soul. I love it, I respect the flavors and ingredients and like to have fun with it as well!
  • Manuscript is due mid October and at this point, I'm a little over halfway done with the recipes. I have A LOT more to do...a LOT! And thinking about it is giving me anxiety, so I'll just do one day at a time. I work quite well under pressure, so this actually feels alright. (Is that weird?)
  • Release date will be Spring of 2018!! Not definite date yet but I will certainly keep you posted!
  • What the book is about:
    • Originally, the editor and I were going back and forth and we both agreed on a concept that we are both happy with. Weeknight Mediterranean will be about easy, approachable recipes that you can make after work or for lunches with spice and flavor from the Mediterranean.
    • There will be a section on my favorite spices with corresponding recipes associated and a few more Mediterranean cooking essentials.
    • Chapters included are : breakfasts, mains, grains, soups and my favorite chapter...dips and spreads! I think that will be the most fun.
  • It is NOT Kosher: I do have a lot of kosher readers, however because I do not keep kosher, some of the recipes are not (Shellfish, etc). However, there are a lot of delicious recipes that can still be made in a Jewish household.
  • I am taking ALL of the food photos myself, and will have my wonderful friend from Katheryn Moran Photography doing a few author photos as well.

 

I think that is the gist of it for now. I'm still cooking, and cooking and cooking. Which brings me to ask....

 

I'm looking for recipe testers! If you are interested, send me an email to FerraroKitchen at gmail.com

 

Until then..keep watching for updates. And OMG......I'm writing a book!!!

 

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Saffron and Pistachio Brittle

· 2 Comments

Giving brittle a Persian twist with saffron, pistachios and currants.

Saffron and Pistachio Brittle

Right when a friend shared this amazing pistachio brittle recipe from Bon Appetit on Facebook, I couldn't help but not make it. Besides being impulsive both inside and out of the kitchen, I managed to watch, cook and eat this recipe within 24 hours of first watching it.

Saffron and Pistachio Brittle

I am not from a Persian family, but I have dreams of hosting a lavish Persian dinner someday. A full table with bright colors of yellow and orange, from saffron and turmeric. With specks of pink and red from pomegranate topped vegetables and jeweled rice. Definitely one day.

But for now, I shall share some of my favorite flavors when I can and in smaller form. Like I said, I first saw this recipe on Bon Appetit and was enamored by the thought of a sweet and sticky brittle yet flavored with floral rose water, Ice cream with saffron and pistachios.

Saffron and Pistachio Brittle

I did make some changes, as the original recipe asked for dried rose petals which I couldn't find so instead added dried currants. The bit of rose water that is added gives the perfect amount of perfume without overpowering. Persian New Year is in a few days and I believe this would be a fabulous last bite of something sweet after a beautiful Persian dinner.

Giving brittle a Persian twist with saffron, pistachios and currants.
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5 from 4 votes

Saffron and Pistachio Brittle

Giving brittle a Persian twist with saffron, pistachios and currants.
Prep Time10 minutes
Cook Time10 minutes
Setting Time30 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American, Mediterranean
Keyword: pistachio brittle
Servings: 12 servings
Calories: 154kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

US Customary - Metric

Instructions

  • First line a baking sheet with parchment paper and then spray non-stick cooking pray on the paper to make sure nothing sticks.
  • In a small bowl, add the saffron and rose water and allow to steep.
  • Next in a medium pot, bring sugar, corn syrup, honey and 2 Tb water to a boil and fit the pot with a candy thermometer over medium heat. Stir gently to dissolve the sugar but once it's dissolved, stop stiring.
  • Continue to cook until 290 degrees Fahrenheit. Be very careful because mixture will be very hot!
  • Once it reaches temp, stir in the almonds and butter, stiring often with a spatula until almonds are lightly golden.
  • Once it gets to 300 degrees, then quickly whisk in the baking soda and saffron mixture. The caramel will bubble but just keep stirring carefully until it becomes smooth.
  • Then pour mixture onto the greased baking sheet and use your spatula to spread it out evenly. Top with currants, pistachios and flaky sea salt and allow to sit for a minimum of 30 minutes.
  • Once done, the brittle will not be hot and you can use a mallet to break it into pieces.

Notes

Recipe adapted from
Bon Appetit

Nutrition

Calories: 154kcal | Carbohydrates: 33g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 205mg | Potassium: 75mg | Fiber: 1g | Sugar: 30g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.3mg

Beef Bourguignon Pot Pie

· 5 Comments

Beef Bourguignon pot pie filled with sautéed mushrooms and onions and topped with a flaky (and easy) puff pastry crust.

Beef Bourguignon Pot Pie

Possibly my absolute favorite Julia Child recipe to date, beef bourguignon. I've made Julia Child's Boeuf Bourguignon with every single step timed stamped perfectly and read every single word of the recipe. It's a time sucker, but worth every single sweat bead.

Beef Bourguignon Pot Pie

Beef bourguignon pot pie, made easier with a simple pull over of puff pastry. The bourguignon itself does take time, if you decide to do Julia's version. However I took some inspiration from the magazine and told myself, it's OK not to make everything from scratch and decided to keep the filling as simple as I could.

May I repeat...as simple as I COULD. Meaning, it's still a time sucker, but not nearly as long winded as in her book, including cooking with 3 different pans and washing out pots, etc. No, we are using 1 pot for the stew, 1 pan for some sautéing and your favorite pot pie dishes. Or what the heck, you could even slap the whole puff pastry sheet over your dutch oven if you REALLY want to keep it easy. Either way, throwing buttery flaky puff pastry over a wine loaded beef stew will probably be the most rewarding thing you put in your mouth.

And might I add that this would make a lovely (ahem) Valentines dinner-in? Don't say I never help you out.

More Julia Child's recipes

Julia Child’s Salad Nicoise

Julia Child’s Coq Au Vin Recipe

Julia Child’s Vichysoisse

Julia Child’s Mussels Mariniere

Beef Bourguignon Pot Pie
Beef Bourguignon pot pie filled with sauteed mushrooms and onions and topped with a flaky (and easy) puff pastry crust.
Print Recipe
5 from 7 votes

Beef Bourguignon Pot Pie

Beef Bourguignon pot pie filled with sautéed mushrooms and onions and topped with a flaky (and easy) puff pastry crust.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main
Cuisine: French
Keyword: Beef Bourguignon pot pie
Servings: 6 servings
Calories: 960kcal
Author: Samantha Ferraro

Ingredients

  • 8 oz mushrooms mixture of button, cremini and shitake or any you prefer, cut in half or quartered if large
  • 6 oz pearl onions frozen and defrosted, usually half of a bag
  • 2 Tb butter
  • Olive oil for drizzling
  • 1 sprig of fresh thyme
  • 1 sprig fresh rosemary
  • ¼ cup red wine
  • Salt and pepper to taste

Beef Stew

  • 3 strips of bacon chopped
  • 2 lbs of beef chuck cut into 1 inch cubes
  • ½ cup flour
  • 2 large carrots peeled and sliced on a diagonal
  • 1 leek sliced in half moon slices
  • 1 shallot chopped
  • 1 Tb tomato paste
  • 2 garlic cloves chopped
  • 2 sprigs of fresh rosemary stems removed and chopped finely
  • 2-3 sprigs of fresh thyme stems removed and chopped finely
  • 3 cups beef stock separated
  • 3 cup red wine I used Chianti
  • 2 bay leaves
  • Salt and pepper to taste
  • Olive oil for drizzling
  • 2 sheets of puff pastry defrosted
  • 1 egg + water for eggwash
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit.
  • First saute the mushrooms and onions. In a skillet over medium heat, melt butter and olive oil together and then add mushrooms and pearl onions, stirring so everything is coated with the butter.
  • Next, add the herbs (leaving whole is fine), red wine and season with salt and pepper and cook until onions are just about tender, 10-15 minutes. Once done, set aside.
  • In a large pot or Dutch Oven
    ,drizzle with olive oil and add chopped bacon. Cook until fat has rendered, then remove bacon to a plate and set aside.
  • Next, dredge the cubed beef lightly in flour, shaking off any excess and add the beef cubes to the same pot, searing on all sides. You may have to do this in several batches to not overcrowd the pot.
  • Once all the beef is seared (it will be under-cooked in the middle), remove to a plate and set aside.
  • In the same pot, add the sliced carrot, leeks and shallot and saute for about 2-3 minutes until the leeks and shallot begin to soften. You may have to add a bit more oil if it's too dry.
  • Then stir in 1 Tb tomato paste, chopped garlic and chopped herbs and saute for another minute.
  • De-glaze by pouring in 1 cup of beef stock and using a wooden spoon to scrape all the bits off the bottom of the pot.
  • Add back the bacon and cubed beef to the pot. Pour in 3 cups of red wine and 2-3 cups of beef stock until just barely covering everything. Add in 2 bay leaves and gently stir everything together.
  • Cover the dutch oven with a tight fitting lid and bake for 2-21/2 hours, or until the meat is tender.
  • While stew is cooking, you can prep the puff pastry.
  • On a floured surface, roll out the puff pastry to it's a bit thinner, about ⅛th of an inch but not too thin to tear.
  • Use your pot pie dishes as a guide to cut circles, leaving about 1 inch overhang.
  • Once stew is done, remove from the oven and add the mushrooms and onions and gently stir everything together. Allow to cool slightly.
  • Then ladle the stew into preferred
    Baking Dishes and cover with puff pastry. Cut a small hole into the crust and brush with egg wash.
  • Place pot pies on a baking sheet and bake for about 20-25 minutes or until the crust is golden brown.
  • Once done, remove from oven and allow to cool for 5-10 minutes before serving.

Notes

Inspired by Bon Appetit and Julia Child's recipe

Nutrition

Calories: 960kcal | Carbohydrates: 59g | Protein: 48g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 686mg | Potassium: 1299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3877IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 8mg

Beet and Dill Cured Lox

· 6 Comments

Learn to make homemade lox flavored and colored with beets, dill and lemon that creates a striking color contract and sweet flavor.

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

I have a running bucket list of recipes I've always want to conquer. It first started with French cuisine when Joe bought me the Art of French Cooking. Since then, I've visited cuisines I never thought would have crossed my pallet but most recently, childhood favorites and tastes is what I want to recreate now.

Beet and Dill Cured Lox

My friends tease me because I joke that growing up Jewish, all I did was eat some sort of cured, pickled or smoked fish either coming out of a jar or some sealed package. But that is how our ancestors preserved their foods. Pickled herring is near and dear to my heart (also on the bucket list), and finally I can say that I have made my very own beet cured lox. Yes, curing your own lox couldn't be any easier. The only tool you need is time.

I have to say, since moving to the Pacific Northwest, I have made some amazing new connections and met some awesome people. One of them being from Alaska Gold Seafood Cooperative. They are a seafood producers cooperative based in Alaska and their home office is based right here in Bellingham, WA, just a few minutes away from me! Alaska Gold ships directly to your door with fresh salmon that is flash frozen and air tight sealed right on the boat. The wild coho salmon couldn't be any fresher unless you were fishing for it yourself!

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

How absolutely gorgeous is that salmon. This is line caught, Kosher wild coho salmon that is literally the entire length of the salmon, so it ranges anywhere from 1-2 ½ pounds, skin on. I really wanted to make a big impression with this beautiful wild salmon and I couldn't wait to make beet and dill cured lox so I could really taste how pure the wild salmon is.

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

Homemade Cured Lox

And when I say making your own homemade beet cured lox is easy, I mean it's easy. The only tool you need is time and space in your refrigerator. Of course you don't have to use a 2lb, piece of salmon like I did, but we LOVE salmon and will eat it in every possible meal. Plus, this would be so perfect for a friends brunch with a build your own bagel bar (oh, that is a good idea) or just use a smaller piece of fish for a smaller group.

Beet and Dill Cured Lox

A huge thank you to Alaska Gold Seafood for providing an abundance of salmon. There is nothing more delicious than wild salmon literally straight from the source and I so appreciate their honest philosophy of "one line, one hook at a time". You know you are getting the best quality salmon there is!

Beet Cured Lox
Print Recipe
5 from 7 votes

Beet and Dill Cured Lox

Learn to make homemade lox flavored and colored with beets, dill and lemon that creates a striking color contract and sweet flavor.
Prep Time1 day 10 minutes
Cook Time1 day
Total Time2 days 10 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: beet cured lox, homemade beet lox, homemade lox
Servings: 6 servings
Calories: 130kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

  • 1 lb wild coho salmon filet skin on
  • 2 large beets grated
  • 2 lemons zested
  • ¾ cup kosher salt
  • ¾ cup sugar
  • 1 large bunch of fresh dill
US Customary - Metric

Instructions

  • Firts make sure to thoroughly dry your salmon by pressing a paper towel all over it to remove any extra moisture.
  • Then in a large bowl, mix together the salt, sugar, grated beets and lemon zest.
  • Lay some plastic wrap across a large baking sheet that has sides so liquid doesn't spill over as it cures. A shallow baking dish works well too.
  • Then spread out half of your mixture onto the plastic wrap, about the length of the salmon.
  • Place the salmon on top of the mixture and cover it with the remaining half of the beet mixture and then top with the fresh dill.
  • Place another layer of plastic wrap on top of the fish with another baking sheet and use cans or anything heave to weigh it down.
  • Then place your fish in the refrigerator and allow to cure for 48 hours. About halfway, I'll check to see if there s too much liquid and if you think so, pour it out and continue curing.
  • Once the salmon is done curing, it will have shrunk up a bit and feel drier. Remove the skin and discard and slice the salmon as thin as you can on a diagonal.
  • You can serve your lox on a bagel with capers, cucumbers, dill and cream cheese.

Nutrition

Calories: 130kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 14202mg | Potassium: 513mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 21mg | Calcium: 32mg | Iron: 1mg

Kale Tabbouleh with Pomegranate and Quinoa

· 9 Comments

Kale tabbouleh is a twist on the Mediterranean salad, with nutty quinoa, sweet pomegranate seeds and tossed with a tangy pomegranate vinaigrette.

Kale Tabbouleh with Pomegranate and Quinoa

I am vowing myself to only make the most delicious salads. #NoMoreWimpySalads will be my new bumper sticker and life's to short to force feed yourself wimpy limp lettuce. This is where, chopped kale tabbouleh comes in.

Kale Tabbouleh with Pomegranate and Quinoa

The preferred method for vegetable intake, for me at least, is to have everything chopped up and tossed lightly with a vinaigrette. . Am I 5 years old?? Well no, but there's a satisfaction in eating a large bowful of chopped food and then when you finally stop to take a breath, it's then you realize you just gorged 2 lbs of vegetables and actually enjoyed it. Score one for kale tabbouleh.

Kale Tabbouleh with Pomegranate and Quinoa

Now that I have a mantra to stand by, I take #nomorewimpysalads very seriously. And is it odd that I am hashtagging in the middle of a blog post where it's not necessary? Besides that, a good chopped salad is multi-textural and this kale tabbouleh serves its purpose. In addition to the finely chopped kale leaves, nutty quinoa and more chopped herbs are thrown in. Fresh pomegranate seeds lend a pop of sweetness and notably my favorite part of the salad are the dried apricots. Totally unexpected but almost like you found the the marshmallows in your lucky charms.

More great salads

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5 from 10 votes

Kale Tabbouleh with Pomegranate and Quinoa

Kale tabbouleh is a twist on the Mediterranean salad, with nutty quinoa, sweet pomegranate seeds and tossed with a tangy pomegranate vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: kale tabbouleh, quinoa tabbouleh, tabbouleh with quinoa
Servings: 6 servings
Calories: 278kcal
Author: Samantha Ferraro

Ingredients

  • 1 bunch of kale stems removed and finely chopped
  • Small bunch of fresh parsley stems removed and chopped
  • Small bunch of fresh cilantro stems removed and chopped
  • Small bunch of fresh mint stem removed and chopped
  • 1 cup pomegranate seeds
  • 1 cup cooked quinoa
  • ½ cup dried apricots chopped

Pomegranate Vinaigrette

US Customary - Metric

Instructions

  • This salad couldn't be any easier. Add all the chopped ingredients to a large bowl and toss togetehr.
  • Then add all the dressing ingredients to a mason jar and shake very well until throughout mixed.
  • Toss the vinaigrette with the salad and use as much or little as you like.

Nutrition

Calories: 278kcal | Carbohydrates: 26g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 18mg | Potassium: 281mg | Fiber: 3g | Sugar: 16g | Vitamin A: 576IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg

Parsnip Latkes with Creme Fraiche and Caviar

· 4 Comments

Slightly sweet parsnip latkes are made mini sized, which are perfect for a single bite or an appetizer. Then parsnip latkes are topped with some fantastic toppings, a dollop of creme fraiche, lox and caviar. May I suggest a glass of bubbly to pair with?

Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.

Latkes and Caviar

This was originally made a few years ago when Hanukkah happened to fall on New Years Eve. But because these are some of my favorite toppings to put on latkes, I make them every year as an appetizer to start the Hanukkah celebrations.

Another fun project, would be to make your own homemade lox top top the latkes with.

Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.

A Few Latke Making Tips

  • Whats so fun about latkes, is that you can use all sorts of vegetables. These have parsnips, which offer a slight sweetness.
  • Wherever vegetable you use, squeeze out most of the moisture so they fry up well.
  • Use a high heat cooking oil, such as avocado, grapeseed or vegetable oi.
  • Place fried latkes on a paper towel to drain excess oil.
Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.

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5 from 6 votes

Parsnip Latkes with Creme Fraiche and Caviar

Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Jewish
Keyword: latkes with caviar, latkes with creme fraiche, latkes with smoked salmon, parsnip latkes
Servings: 12 mini latkes
Calories: 59kcal
Author: Samantha Ferraro

Ingredients

Parsnip Latkes

Toppings

  • Creme fraiche or sour cream + lemon zest
  • Smoked Salmon
  • Caviar
  • Micro greens
US Customary - Metric

Instructions

  • First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
  • Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
  • Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
  • Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it's ready.
  • Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
  • When done, remove to a paper towel lined baking sheet and sprinkle with salt while it's still hot.
  • To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
  • Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg

Purple Sweet Potato Latkes with Kimchi

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An ode to Pacific and Korean flavors, these purple sweet potato latkes are topped with spicy kimchi, kimchi sour cream and a healthy dash of furikake.

Purple Sweet Potato Latkes with Kimchi

Latkes with Kimchi

The beauty of this recipe is the flavor combination. The purple sweet potato latkes are as you would think, like a sweet potato, though a bit starchier in my preference and therefore they fry up beautifully. The sweet potato edges get crispy and the middle a bit soft with an outer savory layer and sweeter middle. Then roughly chopped kimchi is layered on top, saving a bit of the kimchi juice to stir into sour cream. And let me tell you...kimchi sour cream is a HUGE must do!

For more flavor pack, sliced green onions, cilantro and one of my favorite spice mixes, furikake is sprinkled all over the latkes and the dip. If you're not familiar with furikake (actually used with Japanese food as a rice garnish), it's a seasoning mix filled with seaweed, bonito flakes and sesame seeds. It's salty and savory and honestly, I use it on everything!

Purple Sweet Potato Latkes with Kimchi

Happy Christmukkah everyone and happy frying! Wishing you all a wonderful holiday season filled with tasty eats, big smiles and full hearts!

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5 from 3 votes

Purple Sweet Potato Latkes with Kimchi

An ode to Korean flavors, these purple sweet potato latkes are topped with spicy kimchi and furikake.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Asian, Jewish
Keyword: latkes with kimchi, sweet potato latkes
Servings: 10 latkes
Calories: 109kcal
Author: Samantha Ferraro

Ingredients

Latkes

Toppings

  • ½ cup sour cream
  • 1 Tb kimchi juice
  • 1 cup kimchi roughly chopped
  • 1-2 green onions sliced on diagonal
  • Furikake seasoning for garnish
  • Fresh cilantro leaves
US Customary - Metric

Instructions

  • To make the latkes, add the sweet potato and onion to a food processor fitted with a shredding blade (or you can shred by hand).
  • Add mixture to a bowl of cold water and allow to soak for 5-10 minutes. This will help crisp up the potato. Then using a clean kitchen towel and squeeze out the mixture really welel to get a smuch moisture out as you can.
  • Then in another bowl, add the potato mixture with the matzo meal and eggs and salt and pepper and mix everything together well.
  • Heat a large skillet with enough oil to coat the bottom on medium-high heat. Stop a piece of potato in the oil and if it sizzles, it's ready. Then use a tablespoon to spoon mixture into the hot oil. I can usually fit 4-5 latkes.
  • Fry latkes on first side until they turn a deeper purple color, about 3-4 minutes and then carefully flip over and finish cooking on the other side for another 2-3 minutes.
  • Once done, place cooked latkes on a towel lined baking sheet to drain and sprinkle with a bit more salt on top.
  • Next, make the sour cream dip by mixing the sour cream with kimchi juice. Taste for seasoning.
  • To assemble, lay out the latkes on a platter and top with chopped kimchi, green onions, cilantro and sprinkle furikake.

Nutrition

Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 59mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9784IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Plantain Latkes with Avocado Crema

· 4 Comments

Don't say I didn't warn you, because more latkes are coming! And to continue our latke making marathon, today's newest arrival is an ode to some of my favorite Latin flavors; crisp plantain latkes with avocado crema.

Plantain Latkes with Avocado Crema

With inspiration from my favorite salty snack, plantain chips or the more familiar tostones, plantains fry up beautifully. Of course, make sure you get the unripe green plantains and the more firm the better. The darker they get, the plantain will be too soft and sweet, though sweet fried plantains are a whole other treat of their own.

Plantain Latkes with Avocado Crema

You can grate plantains If you have a food processor, it makes it even easier. But word of warning, plantains get a bit on the sticky side. Like potato latkes, you can still squeeze the water out,but just be prepared for the plantain mixture to be a bit sticky. So when you are in the midst of frying, make sure to oil the back of a spoon or small spatula to gently press down the latke. This will ensure the mixture doesn't stick to the spoon, and will make it a bit flatter and therefore, crispier!

Plantain Latkes with Avocado Crema

Happy Hanukkah and happy frying!

Print Recipe
5 from 4 votes

Plantain Latkes

Plantain latkes made with ripe plantains and avocado crema.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: Jewish, Latin
Keyword: plantain latkes.
Servings: 10 Latkes
Calories: 124kcal
Author: Samantha Ferraro

Ingredients

Plantain Latkes

Avocado crema

  • 1 ripe avocado
  • ¼ cup sour cream or Greek yogurt is a good substitute
  • 1 lime juiced
  • Small bunch of fresh cilantro leaves about ½ cup
  • Small bunch of fresh parsley leaves about ½ cup
  • 1 teaspoon garlic powder
  • 2 tablespoon water for consistency
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • First prep your ingredients. Use a paring knife to peel off the tough skin on the plantain and chop into smaller pieces, but large enough to fit through the feed of a food processor (or you can sue a hand grater if you prefer).
  • Using a food processor with the small shredding blade, shred the plantains and the onion. Then add the mixture to a bowl and grate 2 garlic cloves, add the egg, matzo meal and spices and mix everything together well.
  • Next, heat a large frying pan with enough canola oil to coat the bottom and allow to come up to about 360 degrees F, or you can test it with a small piece of batter and if it sizzles, it’s ready.
  • Then spoon a tablespoon-sized amount of latke mixture into the pan, and slowly add it to the hot oil. Lightly grease the back of your spoon and gently press down on the latke so it fries up evenly. I add about 3-4 latkes to a large skillet.
  • Fry on first side until golden brown and crispy, about 3-4 minutes then use a spatula to carefully flip over and continue cooking for another 2-3 minutes until crispy.
  • Once done, remove to a paper towel-lined baking sheet and sprinkle with salt as soon as they are done frying.
  • To make the avocado crema, add the avocado, sour cream, lime juice, herbs and spices to a food processor or blender, and blend until smooth. Add a bit a water to make it a creamier consistency.
  • When everything is done, serve the latkes with avocado crema and garnish with additional cilantro.

Nutrition

Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 290mg | Fiber: 3g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg

Saffron Latkes with Herbed Feta and Pomegranate

· 2 Comments

A Mediterranean twist on a Hanukkah favorite. Saffron latkes topped with marinated herbed feta and jeweled pomegranate seeds.

Saffron Latkes with Herbed Feta and Pomegranate

The inspiration for our food shoot was Mediterranean, but of course I had visions of holding up mile high pile of latkes. So with the Mediterranean theme in mind, I made a Sephardi twist with saffron, turmeric latkes and topped with marinated feta and gorgeous jeweled pomegranate seeds.

Saffron Latkes with Herbed Feta and Pomegranate
Saffron Latkes with Herbed Feta and Pomegranate

How gorgeous is that plate of saffron latkes?? I can't take credit for this beautiful photo, but so thrilled that Katy captured exactly what I was envisioning! Fun, bold, colorful and temping bites...yes!

Saffron Latkes with Herbed Feta and Pomegranate

And get your oil hot and save room for more crispy goodness...2 more latkes recipes will make it your way before the holiday hits!

More great Latkes:

Pear and Sweet Potato Latkes

Salt and Vinegar Potato Latkes

Roasted Garlic Caprese Latkes

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5 from 5 votes

Saffron Latkes with Herbed Feta and Pomegranate

A Mediterranean twist on a Hanukkah favorite. Saffron latkes topped with marinated herbed feta and jeweled pomegranate seeds.
Prep Time1 hour 10 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: Jewish, Mediterranean
Keyword: saffron latkes
Servings: 10 latkes
Calories: 123kcal
Author: Samantha Ferraro

Ingredients

Saffron Latkes

Herbed Feta

  • 1 cup feta not crumbled, but rather in large chunks
  • Lemon peel about 3 strips
  • 1 fresh rosemary sprig
  • 3 fresh thyme sprigs
  • Pinch of red pepper flakes
  • Olive oil
  • Pomegranate seeds for garnish
US Customary - Metric

Instructions

  • First, make the marinated feta. In a medium bowl, add feta, herbs, red pepper, lemon peel and pour enough olive oil to cover the feta. Then cover, place in refrigerator and allow to marinated for at least an hour. The longer, the better and it easily keeps for a few days.
  • Next, prep for the latkes. Using a food processor with the small shred blade, shred the potatoes and onion and add to a bowl. Use a clean towel and scoop mixture, a handful at a time and squeeze as much liquid out as you can, then add to a clean bowl.
  • Next, add the saffron water, turmeric and salt and pepper and mix well.
  • Heat a large skillet over medium-high heat and add enough canola oil to coat the bottom of the pan.
  • Then use a large tablespoon and spoon a tablespoon-sized amount of latke mixture and slowly add it to the hot oil. Lightly grease the back of your spoon and gently press down on the latke so it fries up evenly. I add about 3-4 latkes to a large skillet.
  • Fry on first side until golden brown and crispy, about 3-4 minutes then use a spatula to carefully flip over and continue cooking for another 2-3 minutes until crispy.
  • Once done, remove to a paper towel lined baking sheet and sprinkle with salt as soon as they are done frying.
  • Garnish latkes with herbed feta and pomegranate seeds.

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 192mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg
Saffron Latkes with Herbed Feta and Pomegranate