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Butternut Squash Prosciutto Breakfast Hash

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This Butternut Squash Prosciutto Breakfast Hash and perfectly cooked eggs, might be your new favorite brunch.

Butternut Squash Prosciutto Breakfast Hash via LittleFerraroKitchen.com

Who doesn't love eating breakfast!

Whole 30 teaches you to start your day with a healthy protein filled breakfast (just like a veggie filled fritatta would be perfect!) Did we get sick of eggs throughout the month?? No way...we enjoyed delicious veggie packed hashes all month long!

I'll be sharing some of the recipes we had through the month, but here is a general idea!

Whole30Recipes
Clockwise Top Left: PLAT salad with prosciutto and egg, Persian cauliflower "rice" with pomegranates and dates, Roasted tomato soup with speck, Tomatillo Avocado salsa with plantain chips, Egg and veggie hash with tomatillo avocado salsa.

And speaking of breakfasts, how can anyone get tired of eating butternut squash hash for breakfast? No one, never, ever. I could eat for all month long...and we did!

Butternut Squash Prosciutto Breakfast Hash via LittleFerraroKitchen.com

The key here is to prep and roast a bunch of veggies early in the week. I used them in breakfasts, salads and dinner sides. Once you throw in some cooked squash, spinach and prosciutto, just add eggs and you're set. And promise me you'll cook in nothing but cast iron for the rest of your life...it gives such awesome flavor and texture!

More breakfast ideas

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5 from 6 votes

Butternut Squash Prosciutto Breakfast Hash

A quick hash with prosciutto, butternut squash and perfectly cooked eggs.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast hash with sweet potatoes, sweet potato hash
Servings: 2 servings
Calories: 231kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a medium cast iron skillet (or any skillet you have), drizzle a bit of olive oil (or 1 Tb ghee) and place on medium heat.
  • Add diced prosciutto and cook until crispy and all fat is rendered.
  • Then add in the butternut squash and spinach and cook for 1-2 minutes until the spinach wilts and butternut squash is warmed.
  • Then use a spoon to make 4 indents into the hash. Crack an egg into a separate bowl (this is always a good idea just in case you get a bad egg) and then slowly pour the egg into its pocket. Lower the heat to medium-low and continue to cook the eggs until the whites are set. You may want to cover the pan with a large lid to help cook the top, for about 6-8 minutes (depending on desired yolk doneness).
  • Once done, enjoy straight from the pan or on a plate. This is also fabulous with hot sauce, salsa and avocado!

Notes

Please note that this hash is already made with cooked and roasted squash, which I can suggest making a head of time so breakfast can be an ease.

Nutrition

Calories: 231kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 257mg | Potassium: 567mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10735IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 3mg

Meyer Lemon Almond Cake with Simple Syrup

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A delectable and tangy meyer lemon almond cake vanilla that is soaked with a bright and sweet citrus simple syrup.

Meyer Lemon Almond Cake with Simple Syrup

I own a slew of cook books, but there are 2 that I keep opening. Of course the first one is the Bible, Julia' Child's Art of French Cooking and the second, my other favorite cuisine, a mix of Mediterranean flavors, and I'm sure you've heard it all over the inter-webs, Jerusalem.

Meyer Lemon Almond Cake with Simple Syrup

I've cooked about 5 recipes from his book and every single one has been flawless! Fish cakes simmered in tomato sauce...make it! Lamb shwarma with fenugreek, cinnamon and spices? And the roasted sweet potatoes with tahini has been a constant staple!

In the original recipe, clementines are used for the citrus but I had a pound of Meyer lemons from my neighbor that I couldn't wait to use. They are sweeter than conventional lemons. I've heard the best almonds to use are blanched and slivered without skins, which will make it a much lighter crumb overall. Also, don't be shy the the peel..use it and use it all and take in that glorious lemon aroma.

Meyer Lemon Almond Cake with Simple Syrup

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5 from 3 votes

Meyer Lemon Almond Cake with Simple Syrup

A delectable and tangy meyer lemon almond cake vanilla that is soaked with a bright and sweet citrus simple syrup.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mediterranean
Keyword: lemon almond cake
Servings: 10 servings
Calories: 473kcal
Author: Samantha Ferraro

Ingredients

For the cake

  • 14 Tb unsalted butter
  • 1 ½ cups sugar
  • 4 Meyer lemons zested
  • 2 ½ cups blanched and slivered almonds chopped finely in food professor
  • 5 eggs room temperature
  • ¾ + 1Tb flour sifted
  • 1 vanilla bean split open and seeds scraped (this was a personal touch)
  • Pinch fo salt

Simple Syrup

  • ⅓ cup water
  • Vanilla pod leftover after scraping seeds out
  • 6 Tb sugar
  • 4 Meyer lemons juiced (same lemons that were zested equal to about ¾ cup of juice)

Garnish

  • Thin strips of lemon peel
US Customary - Metric

Instructions

  • First make the cake, pre-heat the oven to 350 degrees F and butter the inside of a 9inch springform pan (I used my cheesecake pan). Cut a circle of parchment paper to fit on the bottom.
  • Then in a stand mixer, add the butter, sugar, lemon zest and seeds from the vanilla bean and beat until mixed well and combined. Then add about half of the ground almonds and continue to mix to combine. Then add the eggs, one at a time until well combined. The add the rest of the ground almond, the flour and salt and continue mixing until everything is incorporated. Use a spatula to scrape the sides and bottom.
  • Pour mixture into prepatred pan and use the spatula to smooth the top of the cake and bake at 350 degrees F for about 40-45 minutes.
  • *Note: At 30 minutes it was starting to brown so I placed foil on top and continued baking.
  • As the cake bakes, make the syrup. IN a small pot add the Meyer lemon juice, vanilla bean pod, sugar and water and bring to a boil and then down to a simmer until syrup thickens slightly, about 5-7 minutes. Once done, remove from heat and allow to cool.
  • When cake is done, remove from oven and use a fork to gently prick the top of the cake all over (I actually used a met tenderizer since the prongs are thinner) and use a pastry brush to brush syrup allover warm cake.
  • Allow cake to cool before removing springform pan and garnish with more lemon peel.

Notes

Adapted with some personal touches from Jerusalem by Yotam Ottolenghi

Nutrition

Calories: 473kcal | Carbohydrates: 43g | Protein: 9g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 34mg | Potassium: 235mg | Fiber: 3g | Sugar: 38g | Vitamin A: 609IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 1mg

Sepia Pasta with Broccoli Rabe and Poached Egg

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This sepia pasta with Broccoli Rabe and Poached Egg simple to say the least, but big in eye-catching color and flavor. Bitter broccoli rabe has been a recent addiction for me is amazing with a perfectly yolky egg over it and a healthy dusting of Parmesan.

Every month or so a group of my girlfriends and I venture out and try new restaurants, activities, anything that we can all get a day off to do. It's hard, but we make it work, since all of us are in complete different fields, our days off and hours are all over the place, but even though we don't talk or text for days at a time, we know that our shindigs get us back to reconnecting.

Over the last year we've had some interesting excursions to say the least. 2 of the girls are total outdoorsy types, who sill swim the Bermuda triangle and kayak through the ocean in 5 foot waves (Yes, we actually did that for K's birthday. It wasn't a 5 foot wave, but hey, I lived to tell the tale). I, on the other hand prefer to keep my feet dry and on the ground, but always offer some funky restaurant to try out. So far I've introduced them to chicken feet rolling around in dim sun carts and raw poached eggs in Korean jigae. Next on the list is a "Jewish food crawl" in LA. Moral of the story, we're all taking one for the team, but do we have fun!

Sepia Pasta with Broccoli Rabe and Poached Egg

Our last excursion was a blast! We paraded around LA acting like typical tourists, ooh-ing and ah-ing at the architecture that we never noticed as locals. Lunch reservations were at Macherroni Republic, as per the birthday girls request and every dish was spectacular!

Sepia Pasta with Broccoli Rabe and Poached Egg

Of course the squid ink pasta inspired me to create something different at home, and today we have sepia pasta, which is actually made from cuttlefish and not squid ink. You don't taste the ink at all, but it gives off such a gorgeous subtle grayness, I couldn't wait to create something.

Sepia Pasta with Broccoli Rabe and Poached Egg

More great pasta recipes:

Kale Pasta with Capers and Olives

Chorizo Bolognese with Capers and Burrata

Easy Halloumi Pasta with Cherry Tomatoes

Sepia Pasta with Broccoli Rabe and Poached Egg
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5 from 3 votes

Sepia Pasta with Broccoli Rabe and Poached Egg

A gorgeous sepia pasta with bitter broccoli rabe, garlic chips and perfectly poached egg.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Italian
Keyword: pasta with broccoli rabe
Servings: 2 servings
Calories: 472kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • First cook the poached egg (this can hold while cooking everything else). Crack an egg in a small bowl and then gently add it to a pot of simmering water. Use a spoon to carefully pull the whites of the egg together if needed. Cook the egg for about 4-5 minutes until whites are set then use a slotted spoon to remove and place on towel lined plate until ready to serve.
  • Then cook the pasta in boiling water until al-dente, about 7-9 minutes.
  • As the pasta cooks, make the rest of the dish(this will go quickly). In a skillet, drizzle with olive oil and add sliced garlic. Fry the garlic in olive oil until golden brown and crispy, then remove so it doent burn. Next, add the broccoli rabe and season with salt and pepper and red pepper flakes. Cook until softened but still bright green, about 3-4 minutes.
  • Add a healthy grating of Parmesan cheese and ladle the pasta into the pan with the broccoli rabe. Toss to coat and add a splash of cooking liquid if needed.
  • Add the garlic back in and toss to coat, adding more grated Parmesan if desired.
  • Finally, top with egg and an extra dusting of cracked pepper.

Nutrition

Calories: 472kcal | Carbohydrates: 84g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 131mg | Potassium: 177mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1583IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 6mg

Chicken Chow Mein with Chinese Broccoli and Mushrooms

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A quick chicken chow mein stir fry with Chinese broccoli, mushrooms and a savory spicy sauce to coat it all together.

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Happy Lunar New Year! We didn't make it to China Town this year, but that's not stopping us from celebrating at home! (Plus, any excuse to make Chinese food..right?)

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Ever since discovering our vast Asian population and community of exotic grocery stores here, we have accustomed to some foreign staples into our typical pantry. May I present to you, fermented chili bean sauce and or if you speak the language,  "Doubanjiang". A funky spicy, salty, thick fermented bean paste that slightly reaks if you put your nose to close in the jar. For heat lovers that like a little funk in their food, this is right up your alley. Clears the nostrils and doesn't linger with an extra depth of sour yet incredibly addicrive notes. Add this to the chow mein sauce or gingerly as a garnish for an extra kick.

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Now that I've introduced you to the hottest thing in my life, let's celebrate properly with this chicken chow mein. Keep the noodles long for life longevity, as tradition states and add green onion for good luck. Celebrate, eat sweets and mandarines, dumplings and egg rolls and have fun!

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Now I cannot take complete credit for the tenderness of this chicken in this chicken chow mein, thanks to Rasa Malaysia's tip on soaking the chicken pieces in baking soda. This instantly tenderizes the chicken and gives is the most delicious and inviting chew. The Chinese broccoli and other vegetables provide just enough crunch and texture, that you'll contemplate eating the entire wok-full yourself, but this is a celebration with family and friends, so make sure you save a bit for them, ok?

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5 from 6 votes

Chicken Chow Mein with Chinese Broccoli and Mushrooms

A quick chicken chow mein stir fry with Chinese broccoli, mushrooms and a savory spicy sauce to coat it all together.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main
Cuisine: Chinese
Keyword: chicken chow mein
Servings: 4 servings
Calories: 264kcal
Author: Samantha Ferraro

Ingredients

Chicken marinade

Sauce

For the Chow Mein

  • Canola or vegetable oil to coat wok or large pan
  • 2 garlic cloves chopped finely
  • 1 inch piece ginger peeled and chopped finely
  • 1-2 carrots peeled and cut into thin strips
  • 2 cups fresh Chinese broccoli thick stems removed
  • 1 cup fresh mushrooms shiitake, cremini or button, sliced
  • 2-3 green onions chopped
  • 8 ounces Chinese noodles I used dried noodles
US Customary - Metric

Instructions

  • First marinate the chicken. In a bowl, add the chicken pieces with baking soda and allow to sit for 10 minutes. Then rinse off baking soda and pat dry and add cornstarch and soy sauce and allow to marinate.
  • While chicken is marinading, cook the Chinese noodles in boiling water for about 3-4 minutes. They cook much quicker than paste and taste test for doneness. It should still have a bit of a "bite" to it because you'll be adding it to the hot wok later. Once done, drain and toss with a bit of sesame oil so noodles do not stick together.
  • In another bowl (or I use a Pyrex measure cup), mix together the sauce ingredients and whisk well. Set aside.
  • Heat a wok over medium-high heat and add oil to coat the bottom. Gently swirl the oil around the pan so sides are coated too. Once the oil is hot add the garlic and ginger and use a spatula to saute, making sure it does not burn, for about 1 minute.
  • Next, add chicken and cook until outside is cooked, about 2-3 minutes. Next, add the vegetables, the Chinese broccoli, mushrooms and carrots and toss everything to coat and allow the carrots and broccoli to soften. About 1 minute in, add the sauce mixture and toss together. Then add the cooked noodles and use tongs to coat everything in the sauce.
  • Once done, turn off heat and garnish with extra bean paste (if you'd like) and green onions.

Notes

Recipe and tips adapted from Rasa Malaysia

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 943mg | Potassium: 384mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4715IU | Vitamin C: 113mg | Calcium: 103mg | Iron: 3mg

Looking for other recipes to try for the Lunar New Year? Try my shrimp chow mein with fresh vegetables and head on shrimp (the best part, if you ask me!)

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

One Pot Sazon Chicken with Black Beans

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One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

This one pot sazon chicken recipe has been on a constant rotation in the Ferraro house ever since I discovered sazon mix. I put my sazon seasoning on everything! Beans, chicken, soups, meats, it is amazing! And the color that the achiote gives off is glorious! Bright, golden yellow with red undertones...just beautiful. For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal.

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

I am quite serious when I say this is a true one pot dinner, though I do serve it with rice on the side because it's the perfect accessory for all that extra sauce you'll want to mop up. First, the chicken is seared until golden with a helping dose of sazon seasoning and then everything else is added in, black beans, a few tablespoons of sofrito (which I keep in frozen cubes when needed for dishes like this), tomatoes and a bit of stock. Step away for 40 minutes and let all those Puerto Rican flavors simmer together. Garnish with a bit of fresh cilantro and trust me when I say this tastes even better the next day!

Here's a few more chicken recipes:

Chicken and pear

Hawaiian Style Chicken Katsu with Furikake

Chicken Tikka Masala

Chicken Shawarma Bowls

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!
Print Recipe
5 from 11 votes

One Pot Sazon Chicken with Black Beans

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Latin
Keyword: one pot chicken with black beans, one pot chicken with sazon
Servings: 4 servings
Calories: 639kcal
Author: Samantha Ferraro

Ingredients

  • 2 chicken breasts skin on, bone in (organic and free-range always preferred)
  • 2 chicken thighs skin on, bone in
  • 1-2 drumsticks depending on how large your pan is, skin on, bone in
  • 3 Tb sazon seasoning Recipe here!
  • ½ of a small onion chopped finely
  • 2 garlic cloves chopped
  • 1 15 ounce can of black beans drained of most of the liquid
  • 3 Tb sofrito
  • 1 Tb tomato paste
  • 2 vine-ripened tomatoes seeded and cut into ½ inch pieces
  • ¾ cup chicken stock divided
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh cilantro chopped for garnish
US Customary - Metric

Instructions

  • Firstly, grab your widest skillet and drizzle with a bit of olive oil. Not too much, since the chicken will give off it's own fat and begin to heat on medium-high heat.
  • Then, season your chicken with sazon, salt and pepper on both sides until generously covered.
  • Place chicken, skin side down in the hot skillet, It should automatically sizzle. Cook on first side for about 3-4 minutes until skin is golden brown then flip over and cook the other side for another 2 minutes until golden brown. Once ready, remove to a plate.
  • In the same skillet, add chopped onion and cook for 3-5 minutes until translucent and add garlic and continue for another minute, stirring into the chicken fat and leftover seasoning in the pan.
  • Pour in about ¼ of chicken stock and deglaze the pan, scraping off any bits from the bottom. Allow to reduce for a minute or 2 on medium-high heat.
  • Then stir in tomato paste, add chopped tomatoes, sofrito, can of black beans, the rest of the chicken stock and season everything with salt and pepper.
  • Place chicken back in the pan, skin side up, making sure chicken is nestled in and skin still exposed. Cover and bring up to a boil, the reduce to a low simmer and cook chicken for about 40 minutes or until chicken is cooked through. Remove the lid for the last 10 minutes to sauce can reduce.
  • When done, garnish with chopped cilantro and serve with rice if you'd like.

Nutrition

Calories: 639kcal | Carbohydrates: 26g | Protein: 75g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 249mg | Sodium: 1375mg | Potassium: 1617mg | Fiber: 9g | Sugar: 4g | Vitamin A: 688IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 6mg

Wild Mushroom Risotto

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Wild Mushroom Risotto loaded with flavors of white wine, mushroom broth, fresh herbs and a good grating of Parmesan cheese.

Wild Mushroom Risotto flavored with red wine, fresh herbs and Parmesan cheese.

Wild mushroom risotto is a labor of love that is most certainly worth the effort put into it. It requires patience and composure, but trust me when I say the end result is more than worth it. Slaving over boiling stock and stirring for 20 minutes isn't exactly a walk in the park, but when you take a bite of that perfectly creamy and smooth mushroom risotto, you'll happily pat yourself on the back and relish in it's perfect glory. There is nothing more satisfying than a well done plate of risotto.

Wild Mushroom Risotto loaded flavored with red wine, fresh herbs and Parmesan cheese.

Not so Secret Ingredient for Mushroom Risotto: Dried Mushrooms

Wild mushrooms can be hard to come by and can lead to a hefty purchase. To combat that, I like to use both dried mushrooms and fresh mushrooms. You can often find dried mushrooms at most grocery stores and are a fraction of the cost of fresh mushrooms.

I create a mushroom broth by soaking the dried mushrooms in warm water and use both the broth and reconstituted mushrooms for the risotto. Just be careful of any dirt left at the bottom of your bowl and don't pour that into your dish.

A Few Tips on Making Risotto

Here is a short guide on what I look for when making risotto. First photo is dry rice and as it soaks up the stock, the rice expands and starts to get creamy.

Ladle 1-2 cups of warmed stock to the risotto and stir that in. Continue stirring, and you will notice that the rice is soaking up the stock. When you pull your spoon through the rise and can see the bottom of the pan, that is a good indicator to add more stock.

Once the risotto is towards the end of its cooking and the rice is al-dente, add mushrooms, butter, Parmesan cheese and one final ladle of stock and stir together.

Wild Mushroom Risotto loaded flavored with red wine, fresh herbs and Parmesan cheese.

Side Dishes to go with Mushroom Risotto

Mushroom risotto doesn't need much more, but here are a few other dishes that I think would go very well. Oh and a chilled glass of white wine, such as Pinot Grigio would be lovely as well.

Wild Mushroom Risotto loaded flavored with red wine, fresh herbs and Parmesan cheese.
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5 from 2 votes

Wild Mushroom Risotto

Wild Mushroom Risotto loaded with flavors of white wine, mushroom broth, fresh herbs and a good grating of Parmesan cheese.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main, Main Course
Cuisine: Italian
Keyword: creamy mushroom risotto, mushroom risotto, wild mushroom risotto
Servings: 4 servings
Calories: 367kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Instructions

  • Fill a bowl with 1 cup of warm water and add dried mushrooms in. Allow them to soak for at least 20 minutes.
  • In a large skillet on medium heat, drizzle olive oil and saute chopped shallot, fresh mushrooms, garlic, herbs and salt and pepper for about 5 minutes until the mushrooms are just tender and shallot and garlic are caramelized. Remove from heat to a bowl and set aside. Add the dried mushrooms that were soaking and roughly chop them (save the mushroom liquid!)
  • Remove dried mushrooms from the liquid (save the liquid) and give them a rough chop and add the soaked mushrooms to the fresh mushroom mixture.
  • In a small pot, bring stock to a simmer to warm it through and add the mushroom liquid, being careful to not pour in the "grit" that settles on the bottom of the bowl. Bring stock to a simmer.
  • In the same large skillet on medium heat, drizzle with a bit more olive oil and add aborio rice and toss to coat.
  • Next, pour wine into rice and stir together, reducing the wine and until absorbed. Then, ladle 1-2 spoonfuls of warmed stock into the rice at a time until rice absorbs all the liquid. Continue to do this for about 20-25 minutes. (*Note: At this point stay close to the stove, constantly stirring the rice). Season with salt and pepper.
  • Towards the end, taste for doneness of the rice and seasoning, should not be too hard or too mushy. Once done, stir in the mushroom mixture, add the butter and 1 more ladleful of stock. Turn off the heat and cover allowing everything to blend together.
  • Once everything is done, grate fresh Parmesan cheese and stir gently. Garnish with fresh herbs and serve.

Notes

Simmer more stock then you need just in case you need to add more. 
Use a variety of mushrooms, dried or fresh. 
Risotto can keep for 2-3 days afterwards, but the texture will change slightly, 

Nutrition

Calories: 367kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1419mg | Potassium: 397mg | Fiber: 3g | Sugar: 6g | Vitamin A: 901IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 3mg

For more Italian dinner inspiration, pair mushroom risotto with my beef braciole recipe stuffed with prosciutto and Parmesan.

Ginger Molasses Cookies with White Chocolate

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Soft ginger molasses cookies with a hint of orange zest dipped and dipped in a sweet white chocolate glaze.

Ginger Molasses Cookies with White Chocolate

Keeping this short a sweet, these ginger molasses cookies are planning to make  lots of gift appearances this year. I purposely kept a few cookies for several days after they were baked to "test" the softness (ya, that's what they call it...testing) and they were just as soft as the first day, with a slight chew and tender center.

I was so happy they didn't harden like other ginger molasses cookies I've had, these stayed pillowy and soft for 3-4 days afterwards.

Ginger Molasses Cookies with White Chocolate
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5 from 5 votes

Ginger Molasses Cookies with White Chocolate

Soft ginger molasses cookies with a hint of orange zest dipped and dipped in a sweet white chocolate glaze.
Prep Time10 minutes
Cook Time20 minutes
Chilling30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: ginger molasses cookies, molasses cookies, soft molasses cookies
Servings: 36 cookies
Calories: 4128kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a large bowl, whisk together the flour baking soda, spices and salt. Set aside
  • In the bowl of a stand or hand mixer, add the butter and beat until soft. Then add the brown sugar and beat until well combined and fluffy. Then add the molasses, egg, vanilla and orange zest and continue mixing until well combined. Use a spatula to scrape down the bottom and sides of bowl so everything is combined well.
  • Next, with the mixer on low, slowly add in the dry ingredients and mix until just combined. Turn the (very sticky) dough onto a large piece of plastic wrap and cover and place in refrigerator for at least 30 minutes.
  • When ready, pre-heat oven to 350 degrees F and line baking sheet with parchment paper (I used a silpat). Use a cookie ball scoop and roll about a Tb sized ball between your hands. Then roll dough in sugar and place on baking sheet about 1 inch apart.
  • Bake cookies for 8-10 minutes or until golden brown, rotating halfway through. Then remove from oven and allow to cool slightly on baking sheet before transferring them to cooling wrack to cool completely.
  • Once cookies are cooled, start the white chocolate. Make a double boiler by adding about 2 inches of water in a small pot and placing a glass bowl above the pot so it is large enough for the bowl to not touch the water. Bring to a boil and add white chocolate chips and coconut oil and use a spatula to stir everything together until chocolate is completely melted.
  • Then either drizzle melted chocolate to dip half of the cookie and sprinkle with colorful sprinkles.
  • Allow to dry on cooling wrap before packaging, about an hour.

Notes

Recipe slightly adapted from Sally's Baking Addiction

Nutrition

Calories: 4128kcal | Carbohydrates: 596g | Protein: 47g | Fat: 177g | Saturated Fat: 115g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 6g | Cholesterol: 532mg | Sodium: 1863mg | Potassium: 2486mg | Fiber: 13g | Sugar: 302g | Vitamin A: 4515IU | Vitamin C: 3mg | Calcium: 557mg | Iron: 26mg

Chocolate Raspberry Walnut Rugelach

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Traditional rugelach rolled together with raspberry preserves, chunks of walnuts and chocolate chips.

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

It wouldn't be the holidays in the Ferraro house without homemade rugelach! Every year, at least 6 dozen are made, usually the more traditional ones and sometimes I get a little creative and try out new flavors (PS..stay tuned for more rugelach flavors coming for the holiday! And if you have any suggestions, please let me know!).

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

These chocolate raspberry rugelach lean more to the traditional but with a big punch of flavor. Odd, but I always keep a bag full of mixed nuts, sugar and chocolate in the kitchen and use it for all kinds of things...pancakes or waffles, streusel topping and in this case rugelach filling. One of the things I love so much about rugelach is that it's so versatile and you don't really need a recipe. Besides for the dough, of course, which if you asked me on the street, I can recite, ingredient by ingredient. But the filling is where you can have total creative control. Add whatever you want, a little of this, a lot of that..the only thing I suggest is so not overfill the rugelach too much. A little goes a long way.

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

You can see a few videos I made of rugelach with my cherry-pistachio rugelach and the fun video I made with The Nosher. A few tips I always use: use a pizza cutter to cut the rugelach into little triangles and chill the dough before rolling out! Other than that, easy peasy!

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com
Print Recipe
5 from 5 votes

Chocolate Raspberry Wanut Rugelach

Traditional rugelach rolled together with raspberry preserves, chunks of walnuts and chocolate chips.
Prep Time40 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Jewish
Keyword: chocolate raspberry rugelach, chocolate rugelach, raspberry rugelach
Servings: 40 rugelach
Calories: 149kcal
Author: Samantha Ferraro

Ingredients

Dough

Filling

US Customary - Metric

Instructions

  • Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
  • Add flour 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 30 minutes or in the freezer for 15 minutes.
  • Next, using a food processor, add the chocolate chips, walnuts, brown sugar and cinnamon. Pulse a few times until nuts and chocolate are processed finely, then pour into a bowl and set aside.
  • In another bowl, mix together the raspberry preserves with orange zest. Set aside.
  • 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. *It will feel somewhat hard/stiff in the very beginning, but this is such a beautiful soft dough, once you start working it, it gets easier. Save excess dough to use again.
  • Then, take 2 Tb of preserves and spread a thin layer on the dough and then sprinkle ¼ cup of walnut chocolate mixture lightly pressing down.
  • Use a knife or pizza cutter to cut into 8 even triangle and take one of the wedges and roll from the outside-i like a small crescent.
  • Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with cinnamon sugar.
  • Bake at 350 degrees Fahrenheit for about 15-18 minutes until lightly golden brown.

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 40mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg
Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

· 2 Comments

A spicy and savory donut with hatch chiles, cheddar and Parmesan cheese served with a sweet raspberry wine sauce.

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

Latkes get all the attention during Hanukkah like my Latke Bar with Toppings, but here is a new savory treat for you to try.

Meet...the savory donut! Filled with hatch chiles, savory cheddar cheese and topped with a healthy dusting of grated Parmesan. And what goes best with cheese? Well wine of course! Or in this case, a raspberry wine sauce to dip the savory donuts into.

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

Now you know me (and I hope you do by now), that I have a very front savory tooth. I'd take a plate of falafel over cake any day. So of course I have to savory-fy the donut! I did it last year with my Swiss chard sufganiyot (very good combination of flavors if you decide to try) and did it again this year. Trust me and go there.


Wine and cheese is everything you need. And then some spicy hatch chiles, because if you love spice, this will make everything nice (too corny for ya?, Ya me too). These savory donuts are fried to golden perfection and studded with pieces of hatch chile and cheddar cheese throughout the dough. Next time I may STUFF the donut with cheese (Joey suggestion).

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

To counteract the spice and savory factor, I made a simple sweet raspberry wine dipping sauce. Easy and not too sweet...add it all to a pot and reduce and then save some for ice cream later (another one to trust me about).

Print Recipe
5 from 4 votes

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

A spicy and savory donut with hatch chiles, cheddar and Parmesan cheese served with a sweet raspberry wine sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Snack
Cuisine: American
Keyword: savory cheese donut, savory donut
Servings: 25 donuts
Calories: 131kcal
Author: Samantha Ferraro

Ingredients

Donut

  • 1 cup water
  • 1 cup whole milk
  • 2 eggs
  • 3 cups all purpose flour sifted
  • 2 Tb baking powder
  • 1 ½ cup grated cheddar
  • ¼ cup Parmesan grated
  • ½ cup chopped roasted hatch chiles seeds removed
  • Pinch of cayenne
  • Salt to taste
  • Canola or Vegetable oil for frying
  • Chopped green onion for garnish

Raspberry Sauce

  • ½ cup raspberry jam
  • ½ cup red wine
  • ½ cup fresh or frozen raspberries
  • ¼ cup brown sugar
  • ½ lemon juice and zest
  • Small cinnamon stick about ½ inch
US Customary - Metric

Instructions

  • To make the donuts, whisk together the water, milk and eggs together until well combined. Then sift together the flour, salt, cayenne and baking powder.
  • Slowly mix in the dry ingredients with the wet until a dough forms. Then fold in the cheddar and parmesan and chiles until combined.
  • In a medium sized pot, add oil to about 2-3 inches deep. Heat oil to about 350 degrees F or until you can tet it with a piece of dough and it sizzles.
  • Use a cookie scoop to spoon dough into oil and fry for 2-3 minutes on each side or until golden brown. When done, remove to a paper toweled lined tray and sprinkle with additional parmesan cheese and chopped green onion for garnish.
  • To make the sauce, add all ingredients to a small pot and boil for 10min until thickened. Then strain through a fine sieve, discarding cinnamon stick and solids and allow to cool.
  • Serve donuts with raspberry sauce.

Notes

Donut recipe adapted from Food.com

Nutrition

Calories: 131kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 110mg | Potassium: 163mg | Fiber: 1g | Sugar: 6g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 1mg

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts

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A seasonal winter wheat berry salad with maple roasted butternut squash, brussels sprouts, tart cherries all tossed with a honey mustard dressing.

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts

One more recipe...just one more Thanksgiving recipe, why not right?

I couldn't resist. Like you need 1 more salad recipe that uses butternut squash and brussel sprouts. But yes, now you do. I did. And you will become addicted because butternut squash is only around for a few months out of the year, so lets bask in the squash glory while we can, yes?

Also...a few things:

Yes, you can make this salad ahead of time..easy peasy.

It tastes fabulous warm or at room temp.

Don't want to make it for Thanksgiving?? Save those leftover vegetables, boil the wheat berries and boom..you have leftover salad re-invented.

Have fun cooking and Happy Thanksgiving!

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts

Now there's a lot of flavors going on here, but I promise you it all works. out. Maple roasted butternut squash brings out the ultimate sweetness, but not too much, this isn't candy. Roasted brussel sprouts and tart cranberries all tossed with a tangy honey mustard dressing with crunchy pecans. It's a tempting mouth full.

You can roast all the vegetables while the wheat berries cook, because as I've learned recently...they take a LONG time to cook. About an hour or a little more. They are tough little guys that need to go low and slow. So be patient with them because afterwards the wheat berries are hearty and chewy and soak up the vinaigrette beautifully.

Once the berries are boiled and veggies are roasted, it's all down hill from there. Throw it in a bowl and you're set. Leftovers...fabulous. Different textures, done! Contrast of flavors and seasonings, you got it!

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts
Print Recipe
5 from 4 votes

Winter Wheatberry Salad with Butternut Squash and Brussel Sprouts

A seasonal winter wheat berry salad with maple roasted butternut squash, brussels sprouts, tart cherries all tossed with a honey mustard dressing.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: wheat berry salad with butternut squash, wheatberry salad with brussels sprouts
Servings: 4 servings
Calories: 582kcal
Author: Samantha Ferraro

Ingredients

  • 1 cup dried wheat berries
  • 3 cups water
  • 2 cups butternut squash peeled and cubed into 1 inch pieces
  • 2 Tb maple syrup
  • 2 cups brussel sprouts halved (or quartered if large)
  • ½ cup pecan halves roughly chopped, but not too much
  • ½ cup dried cranberries or dried cherries
  • Olive oil for drizzling
  • Salt and pepper to taste

Honey Mustard Vinaigrette

US Customary - Metric

Instructions

  • First, make those wheat berries. Add berries to 3 cups water and bring to a boil, then reduce to a low simmer. Allow to cook for about 1 hour (maybe a tad more) or until the wheat berries are plump and chewy. When done, drain and set aside.
  • Pre-heat oven to 400 degrees F and line 2 baking sheets with foil. On 1 sheet add the butternut and season with salt, pepper and maple syrup. Roast at 400 degrees for about 45 min or until fork tender.
  • On the other baking sheet, add the brussel sprouts and season with salt and pepper and roast for about 25 min or until fork tender. When done, add vegetables to large bowl.
  • After the brussel sprouts are done, use the same sheet pan and toast the pecans for about 3-4 minutes until you can smell them. When done, add to the bowl.
  • To make the vinaigrette. Add all ingredients to a mason jar and shake vigorously until mixed. Taste for seasoning.
  • To assemble, add everything else to the bowl (so nuts and cranberries) and toss with a few tablespoons of vinaigrette at a time until desired. Taste for seasoning and serve either warm or at room temperature.

Nutrition

Calories: 582kcal | Carbohydrates: 81g | Protein: 10g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 30mg | Potassium: 543mg | Fiber: 12g | Sugar: 31g | Vitamin A: 7817IU | Vitamin C: 61mg | Calcium: 110mg | Iron: 3mg

Matzo Ball Pozole

· 3 Comments

A Latin fusion on the traditional matzo ball soup, matzo ball pozole has masa-matzo balls in a hearty stew with hominy and dried chiles.

Matzo Ball Pozole via LittleFerraroKitchen.com

A Blend of Cultures

Yes yes, you read that right...matzo ball pozole! A gorgeous blend of cultures, flavors, spices and cuisines.

It's funny when people ask me "where I'm from" because it often ends in a long over extended explanation of my background. I've learned to edit it a bit and just say the basics, but even the main subject gets raised eyebrows and questionable looks. The words Hawaii and New York are always followed by "How and why", and then I continue, the same story, each time, different company.

But after every explanation, I always think to myself how darn lucky I am. How blessed I am. How incredible fortunate I have been to be exposed to vast cultures, different religions and happy to say where I'm from. Yes it's different, not the norm, but I just love it that way.

Matzo Ball Pozole via LittleFerraroKitchen.com

Matzo Ball Posole

This matzo ball pozole is quite easy and full of bold flavors. Once you try pozole you'll never look back. Kosher eaters, make sure it doesn't have pork but either way the dried chiles and crisp cool cabbage topping will win your heart over, every single time.

The stew is already full of hearty bites with hominy and beans, then the addition of comforting matzo balls blends it all together. And these aren't you mama's matzo balls, not that I would ever turn those away...never ever.

Matzo Ball Pozole via LittleFerraroKitchen.com

Matzo Balls with a Twist: Masa-Matzo Balls

Now you can make these matzo balls either of 2 ways.

One, keep them simple, classic and use your favorite matzo ball recipe. Or....break out of the matzo ball box and try out this twist.

I split the amount of matzo meal with fine masa (the same masa you would use to make homemade corn tortillas) and flavored them with smoked paprika and lime zest.

Though, a word of caution, the masa will make the matzo balls a bit more dense and not as light and fluffy as you may prefer. If not, just use matzo meal and go to town!

Print Recipe
5 from 4 votes

Matzo Ball Pozole

A Latin fusion on the traditional matzo ball soup, matzo ball pozole has masa-matzo balls in a hearty stew with hominy and dried chiles.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: Jewish, Mexican
Keyword: matzo ball posole, pozole
Servings: 8 servings
Calories: 375kcal
Author: Samantha Ferraro

Ingredients

Stock

Matzo Ball

Toppings

  • Cabbage sliced
  • Tortilla chips
  • Avocado
  • Lime wedges
  • Sliced radishes
  • Fresh oregano and/or cilantro
US Customary - Metric

Instructions

  • In a large soup pot, add chicken pieces, quartered onion, garlic, bay leaves, salt and pepper. Cover everything with water and allow to simmer until chicken is cooked through and tender. As water begins to evaporate, add hot water to keep the broth at the same amount and use a ladel to skim any foam at the top of the stock.
  • While stock is cooking, make the chile sauce. Cut open your dried chile's and remove all the seeds and stems. Soak the chiles in warm water for at least 30 minutes to soften.
  • When chiles are soft, add them to your blender (or food processor) with the rest of the chile ingredients; the onion, garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about ½ cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.
  • When stock is done and chicken is cooked through, remove chicken to cutting board and shred or cut into small pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to chicken stock and stir together. Then add the hominy, black beans and shredded chicken. Taste for seasoning and continue cooking for another 30 minutes to blend flavors together and soften beans.
  • While soup is simmering, bring another small pot of water to a boil for the matzo balls.
  • In a bowl add matzo meal, masa, eggs, sparkling water, grapeseed oil, paprika, lime zest and salt and pepper. Mix everything together and place in fridge to set for about 20 minutes.
  • When matzo mixture is ready, it will not be as "lose" as when you first mixed, but will be a little firmer. With wet hands, roll the matzo balls lightly between your palms, about the size of a golf ball.
  • Add matzo balls to simmering water, a few at a time and cook until they float to the top. Once done, add them to the finished soup or store separately.
  • Serve pozole with matzo balls and garnish with cabbage, radish and lime.

Notes

For leftovers, store the matzo balls separate from the soup to last longer.

Nutrition

Calories: 375kcal | Carbohydrates: 50g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 541mg | Potassium: 813mg | Fiber: 14g | Sugar: 12g | Vitamin A: 6587IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 4mg

Calzones Stuffed with Broccoli Rabe and Ricotta

· 2 Comments

Easy calzones stuffed with big flavors of creamy ricotta, nutty Parmesan and spicy broccoli rabe.

Calzones Stuffed With Broccoli Rabe and Ricotta via LittleFerraroKitchen.com

Childhood memories quickly flood as I am reluctant to turn that pizza dough over and make the pizza into a calzone. You see, I am a constant. I don't like change, yet I like challenge and this comes both in my personal life..and well..in cooking.

Pizza is on a regular basis in the Ferraro house, and we're pretty picky with how we like it too. extra sauce, (for me), thin crust, high heat and that's the way we do it every few weeks.

Calzones Stuffed With Broccoli Rabe and Ricotta via LittleFerraroKitchen.com

Keep it simple people, take the pizza dough out of the package and leave it on the counter for about an hour to get to room temperature.

This will also help the dough relax and make ti easier to roll out. Then...the fun begins. Get your toppings and fill 'er up, baby!

My only suggestion, don't include the sauce in the calzone, save that for the side. This is a calzone after all, and any good soul East Coaster knows to save it for the side.

Calzones Stuffed With Broccoli Rabe and Ricotta via LittleFerraroKitchen.com

More Italian Inspiration

Print Recipe
5 from 4 votes

Calzones Stuffed with Broccoli Rabe and Ricotta

Easy calzones stuffed with big flavors of creamy ricotta, nutty Parmesan and spicy broccoli rabe.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian
Keyword: ricotta calzone
Servings: 4 servings
Calories: 421kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Additional fillings:

US Customary - Metric

Instructions

  • First things first turn that oven on to 450 degrees F and get it HOT. If you have a pizza stone, add that to the oven and let it get hot for at least 20 minutes. If not, use the bottom side of a baking sheet and place in oven to get hot.
  • Then, make the broccoli rabe. In a skillet, drizzle with olive oil and add chopped garlic. Cook on medium heat until garlic caramelizes, about 2-3 minutes. Then add broccoli rabe and season with salt and pepper. Cook until it begins to wilt but still has a crunch to it and is a bright green color., about 4-5 minutes. If the stems are really thick, I'll place a lid over the skillet for a minute to help steam. When done, turn off and set aside to cool to room temperature.
  • Next, lightly flour a clean surface and cut pizza rough in half, so you'll have about 5 oz each. Use a rolling pin and toll out the dough to about an 9 inch oblong circle. You're going to fold it, so it doesn't have to be a perfect circle.
  • Then on half of the side, leave a bit of a border of dough, to have room to crimp. Spread a thin layer of ricotta cheese, then add broccoli rabe, grated mozzarella and Parmesan cheese. Drizzle with a bit of olive oil and lightly season with salt and pepper. Then pull over the other side of the dough and crimp the edges with a fork or your finger.
  • Use a knife to cut a few holes in the top of the calzone and place on pre-heated baking sheet or pizza stone. Cook at 450 degrees F for about 12-15 minutes or until the crust is lightly brown on both sides. When done, remove from oven and allow to cool for a few minutes before eating.
  • Serve with marinara sauce for dipping.

Notes

Yields 2 large calzones.

Nutrition

Calories: 421kcal | Carbohydrates: 61g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 930mg | Potassium: 77mg | Fiber: 2g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 0.5mg | Calcium: 195mg | Iron: 4mg

Fava Bean Falafel {Guest Post}

· 2 Comments

Happy Wednesday!! Oh, it's only been about 2 weeks since I shared a recipe on here, and it feels so good to be back! Joe and I are home from celebrating our 10 year wedding anniversary in Hawaii and we are still beaming from all the Aloha spirit and visiting my mom, family and friends.

 

And 10 years later....we said "I still do". #weddinganniversary #konahawaii

A photo posted by Samantha (@ferrarokitchen) on

Now that we are home and settling from our jet-lag, I couldn't wait to share what I made before I left! Fava bean falafel! you know how much I adore falafel and I am always trying to find fun new ways of enjoying the Middle Eastern treat. Last year this time I made a Southwest version with black beans and heirloom salsa and a few months ago I made a green kale falafel. Either way, falafel is always the way to go.

Homemade fava bean falafel filled with aromatics of parsley, cilantro and spices and perfectly fried. Serve with pickles, radishes and tahini sauce.
Homemade fava bean falafel filled with aromatics of parsley, cilantro and spices and perfectly fried. Serve with pickles, radishes and tahini sauce.


I'm sharing this fava bean falafel recipe for my good friend Miriam of Overtime Cook! I've known her for a few years and a soo incredibly thrilled that she is writing her first cook book. And since she is overwhelmed with cooking, editing, recipe testing and just being awesome, I was happy to offer my falafel services for her blog. Nice friend, huh? 😉

So without further adieu, please head on over to Miriam's blog, wish her a huge Mazel Tuv and check out the new falafel recipe!

Mango Swirled Coconut Margarita

· 4 Comments

Mango Swirled Coconut Margarita via LittleFerraroKitchen.com


24 days and counting, is what Joe and I have been doing, gearing up for our 10 year wedding anniversary back home in Hawaii. So I thought it would be fun (and appropriate) to share a little end of the week Aloha-Friday cocktail.

Of course mango margaritas aren't the norm when I go back home. Really just juices and smoothies loaded with my mom's lilikoi from her tree. That's what I can't wait to devour! That and home-grown mangos from the farmers market. There is nothing like a mango from Hawaii. Sweet and perfectly ripe and permeating with tropical aroma. Did I mention 24 days and counting?

Mango Swirled Coconut Margarita via LittleFerraroKitchen.com


I was is more of a Cinco de Mayo mindset when I thought of this recipe. Though I have to admit, I would have rather made this with rum (and I did), or really just nothing at all and calling it a lassi. But the tequila won me over as I was making guacamole for our carne asada tacos the other day. But no, It's all about the theme, people.

Mango Swirled Coconut Margarita via LittleFerraroKitchen.com
Print Recipe
5 from 6 votes

Mango Swirled Coconut Margarita

A sweet coconut margarita swirled with mango nectar will sip you right to the islands.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: blended coconut margarita, coconut margarita, mango and coconut margarita
Servings: 2 margaritas
Calories: 368kcal
Author: Samantha Ferraro

Ingredients

Coconut Margarita

  • ½ cup coconut milk
  • 2 ounces tequila
  • 1 ounce grand marnier
  • Juice of 1 lime
  • 2 oz simple syrup
  • ½ cup coconut water
  • 2-3 pieces of fresh cut coconut optional
  • Ice

Mango Swirl

  • ½ cup mango nectar
  • ½ cup frozen mango chunks or fresh mango

Garnish

  • Lime salt
  • Fresh cut mango
  • Lime wedges
US Customary - Metric

Instructions

  • First blend the mango swirl together until smooth and set aside.
  • Then blend the coconut margarita mix and set aside.
  • Rim glasses with simple syrup and lime salt and pour in mango puree about ½ inch. Then pour coconut margarita to just the brim of the glass.
  • Serve with fresh mango and lime wedges.

Nutrition

Calories: 368kcal | Carbohydrates: 44g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 92mg | Potassium: 385mg | Fiber: 2g | Sugar: 40g | Vitamin A: 881IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 3mg

Chocolate Walnut Challah

· 15 Comments

Chocolate walnut challah starts with a classic base and is swirled with studs of chocolate, toasted walnuts and warm cinnamon brown sugar!

Chocolate Walnut Challah via LittleFerraroKitchen.com

Chocolate walnut challah is a sweet, braided bread that combines the flavors of chocolate and creamy walnuts with the traditional Jewish egg bread, challah.

Traditionally, a round challah is made during the Jewish New Year called Rosh Hashanah, but any braid or shape will work for this challah throughout the rest of the year.

Chocolate Walnut Challah via LittleFerraroKitchen.com
Print Recipe
4.94 from 15 votes

Chocolate Walnut Challah

Chocolate walnut challah starts with a classic base and is swirled with studs of chocolate, toasted walnuts and warm cinnamon brown sugar!
Prep Time15 minutes
Cook Time30 minutes
Proof2 hours
Total Time2 hours 45 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: challah with chocolate, chocolate challah, chocolate walnut challah
Servings: 2 large braided challahs or 1 large braided challah and 3 round challahs
Calories: 2358kcal
Author: Samantha Ferraro

Ingredients

Filling

  • 1 cup Dark or semi-sweet chocolate chips
  • 1 cup roasted and finely chopped walnuts
  • ¼ cup brown sugar
  • 2 teaspoon cinnamon
US Customary - Metric

Instructions

  • First make the filling. In a food processor, add the walnuts and chocolate and pulse together until the nuts and chocolate are chopped fine, but not powdery They should still have some texture to it. Transfer to a bowl along with the brown sugar and cinnamon and mix together. Set aside.
  • In the bowl of a stand mixer, add 1 cup warm water, yeast packet and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes until it foams up.
  • In the same bowl, add eggs, oil and honey, vanilla paste and whisk together.
  • Using a dough attachment on your mixer, gradually add flour and salt, about ½ cup at a time. Continue to gradually add flour until everything is incorporate and dough is in a cohesive ball.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes until dough is smooth. Too see if the dough is ready, press your finger in and if the dough bounces back quickly, it's ready.
  • Place dough in a lighly oiled bowl, turning so dough has a light layer of oil on all sides. Place a towel or platic wrap over the bowl and let rice for about 1 hour -1 ½ hours or until doubled in size.
  • Punch the dough and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
  • For a 3 strand challah, divide the ball into 3 equal strands and roll each strand into a long snake, about 15 inches long. The use a rolling pin to flatten out the strand about 1-2 inches thick and spread the chocolate and walnut filling within the strand and pinch to seal ends. Repeat with remainign strands.
  • Once the challahs are braded, place on a parchment lined baking sheet and let rise for another 30 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
  • Brush egg wash all over the challah and bake for 30 minutes until lighlty golden brown.
  • When done, remove from oven and allow to cool slightly before cutting the bread.

Notes

If you're having trouble with the filling, you can also knead it into the dough and braid from there.
 
 

Nutrition

Calories: 2358kcal | Carbohydrates: 311g | Protein: 44g | Fat: 107g | Saturated Fat: 48g | Cholesterol: 201mg | Sodium: 2359mg | Potassium: 1092mg | Fiber: 19g | Sugar: 97g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 20mg

Savory Pancetta and Cheddar Waffles

· 16 Comments

A twist on a breakfast favorite, these are savory pancetta and cheddar waffles topped with garlic lemon compound butter and a fried egg! And a few extra dashes of hot sauce wouldn't be a bad idea either.

Savory Pancetta and Cheddar Waffles via LittleFerraroKitchen.com

Savory Waffles

Leave it to me to want to savorify a classic sweet waffle! But I can't help it! Eggs, cheddar cheese and pork are some of my indulgent vices and I have been known to uhh..enjoy this late at night. And with extra hot sauce, thank you! Serve the savory waffles alongside something sweet, like a lemon Dutch baby pancake and you have yourself one delicious brunch!

Savory Pancetta and Cheddar Waffles via LittleFerraroKitchen.com

You can really add anything you want to your waffles! Top them with sunny side up eggs or air-frier eggs to make this even easier! I was going for a classic ham and eggs approach this time and have ideas of adding hatch green chiles or maybe making a waffle Benedict? I could go on and on!

And the true gem of these waffles is the compound butter! Have you ever made your own compound butter before? Easy...so easy! Just soften butter and add any flavor you want! Garlic and lemon butter is always in this house! Talk about the perfect garlic bread for Sunday night spaghetti...you're welcome!

Savory Pancetta and Cheddar Waffles via LittleFerraroKitchen.com

More great breakfast recipes

Matzo Brei Eggs Benedict with Lox

Savory Blintzes with Mozzarella and Pesto

Stuffed Challah French Toast

Chorizo Breakfast Tacos

Print Recipe
5 from 13 votes

Savory Pancetta and Cheddar Waffles

A twist on a breakfast favorite, these are savory pancetta and cheddar waffles topped with garlic lemon compound butter and a fried egg!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: pancetta waffles, savory waffles, savory waffles with eggs
Servings: 6 servings
Calories: 441kcal
Author: Samantha Ferraro

Ingredients

Waffles

  • 2 eggs lightly beaten
  • 2 cups flour
  • 1 ¾ cup whole milk
  • ½ cup vegetable oil
  • 1 Tb baking powder
  • ¼ teaspoon salt
  • 6 ounces pancetta cooked and chopped
  • ½-3.4 cup Calbot Extra Sharp Cheddar Cheese
  • 3 green onions chopped

Compound Butter

  • 1 stick of butter softened
  • 1 Tb lemon zest
  • 3-4 basil leaves roughly chopped
  • 1 garlic clove grated

Extra toppings

  • Chives
  • 6 eggs 1 fried egg/serving
US Customary - Metric

Instructions

  • Pre-heat waffle iron while you make waffle batter.
  • If you haven't already, cook chopped pancetta on medium heat in a skillet until fully cooked and all fat is rendered. Remove from skillet when done and place on paper-towel lined plate. Set aside.
  • In a large bowl, add the flour, baking powder and salt and whisk to combine. Then add the milk, oil and eggs and whisk everything together until a thick but pourable batter forms. Then add pancetta, cheddar cheese and green onions and stir everything together.
  • Spray waffle iron with cooking spray and use a ladle to pour batter into iron. Cook waffle until iron says done or until golden brown.
  • Top with slices of compound butter and a fried egg.
  • To make compound butter, add together the softened butter, lemon zest and grated garlic adn stir together. Then wrap butter in plastic wrap and place back in refrigerator to firm up.

Notes

Yields 6 waffles

Nutrition

Calories: 441kcal | Carbohydrates: 38g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 461mg | Potassium: 518mg | Fiber: 1g | Sugar: 4g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 288mg | Iron: 3mg

Brisket Tacos with Pickled Onions

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A perfect blend of Latin and Jewish fusion, the real winner of these brisket tacos is the quick pickled onions with jalapenos and the creamy avocado tahini sauce!

Brisket Tacos with Pickled Onions via LittleFerraroKitchen.com

You saw brisket tacos in the title and got as excited as as a dog seeing bacon (or something like that?)  Truth be told, the real winner in these brisket tacos are the quick pickled onions and jalapenos!

The brisket is a no-brainer. I just used the leftover slow cooker brisket I made a few weeks ago, which is a perfect excuse to clean off that lazy Susan and topped with extra pickled jalapenos, because I LOVE all things spicy.

Brisket Tacos with Pickled Onions via LittleFerraroKitchen.com

And to help cool down that pickled hot pepper kick, I dolloped some avocado tahini sauce over the top But instead of blending it up super smooth as I did previously, I left it a bit chunky to keep that "guacamole" feel.

Brisket Tacos with Pickled Onions via LittleFerraroKitchen.com

More Brisket inspiration

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5 from 4 votes

Brisket Tacos with Pickled Onions

A perfect blend of Latin and Jewish fusion, the real winner of these brisket tacos is the quick pickled onions and jalapenos and avocado tahini sauce!
Prep Time15 minutes
Total Time15 minutes
Course: Main
Cuisine: Mexican
Keyword: brisket tacos
Servings: 4 servings
Calories: 374kcal
Author: Samantha Ferraro

Ingredients

Slow Cooker Brisket

Avocado Tahini Sauce

Quick Pickled Onions and Jalapenos

Additions

  • 8 Corn tortillas 2 per person
  • Lime wedges
US Customary - Metric

Instructions

  • For the slow cooker brisket, you can find the slow cooker brisket recipe HERE.
  • For the avocado tahini sauce, blend all ingredients together in a food processor or mash by hand, leaving enough texture to dollop on top of tacos. May need more or less water depending on desired consistency. Taste for seasoning.
  • To make quick pickled onions, add all ingredients to a mason jar seal well. Shake jar a bit to mix everything together. Then place in refrigerator for at least 30 minutes before eating.
  • To assemble tacos, add brisket to corn tortillas and top with pickled onions and jalapenos and a dollop of avocado tahini. Serve with lime wedges.

Nutrition

Calories: 374kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 0.5mg | Sodium: 58mg | Potassium: 522mg | Fiber: 8g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 2mg

Meyer Lemon Bars

· 10 Comments

Sometimes you just have to roll with the classics. I have made all sorts of twists on the classic lemon bars but hesitated to ever share my recipe for classic meyer lemon bars. So far I've done a Hawaiian twist with passion fruit and for another, threw in some herbs to make lavender lemon bars and thyme lemon bars. But really, there is nothing better than clean, simple, bright organic meyer lemons. Try making my Meyer Lemon Almond Cake with Simple Syrup, you will be glad you did.

Meyer Lemon Bars via LittleFerraroKitchen.com

We were gifted with a bucket of meyer lemons. The zest is bright and the lemons are full of juice. They were plump and begging to be devoured. These were such perfect meyer lemons, I didn't want to cover them up in any way and just allowed this beautiful lemon to shine naturally.

Meyer Lemon Bars via LittleFerraroKitchen.com

I have found the perfect recipe and technique to make these the best meyer lemon bars you have ever had.

Meyer Lemon Bars via LittleFerraroKitchen.com

My tips on making the BEST lemon bars ever:

1) Use the whole lemon! Zest and juice. Use a good, sharp zester to get as much outer peel as you can.

2) Because you're using the whole lemon, organic lemons are the best! You won't get that waxy outer coating in your bars and overall they will be more flavorful and juicier.

3) Baking pan matters, go cheap: I have baked these in so many different pans and can honestly say that those inexpensive disposable metal tin pans are the best! Because the pan is tin, the heat reflects onto the crust, creating a perfect shortbread crust. DO not bake them in a glass pyrex! The crust doesn't cook as fast as it should and will be white and dull. Plus, the disposable pans make for easier cleanup!

4) Use the best ingredients you can afford: Because these are so simple and clean, the best ingredients will truly shine. Organic lemons, good quality unsalted butter and organic eggs make for a gorgeous and creamy lemon bar.

5) Good things take time. Allow dough to rest before baking and allow the lemon bars to cool completely before cutting.

Meyer Lemon Bars via LittleFerraroKitchen.com

More lemon inspiration

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5 from 9 votes

Meyer Lemon Bars

A few tips and tricks for the best meyer lemon bars ever! With a shortbread crust and gooey citrusy meyer lemon layer.
Prep Time20 minutes
Cook Time45 minutes
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: lemon bars, meyer lemon bars, sweet lemon bars
Servings: 12 squares
Calories: 446kcal
Author: Samantha Ferraro

Ingredients

Crust:

  • ½ lb unsalted butter room temperature (2 sticks)
  • ½ cup sugar
  • 2 cups flour sifted
  • Pinch of salt

Filling:

  • 6 eggs room temperature
  • 2 cups sugar
  • 1 cup fresh meyer lemon juice About 3-4 lemons
  • Zest of 2-3 lemons
  • 1 cup flour
  • Powdered sugar for dusting
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar together in a stand mixer until creamy and well incorporated.
  • Then add the sifted flour and salt to the creamed butter, slowly while the mixer is on low. Continue to mix just until the flour is incorporated. Use a spatula to scrape the sides and bottom to make sure everything is evenly mixed.
  • Line parchment paper in a disposable baking tin ( 9 X 7 inches should work fine) and pour dough into the pan, scattering the dough evenly within the pan. Then, use your fingers and the palm of your hand to evenly distribute the crust, making a ½ inch border on the sides.
  • Place pan in the refrigerator for 15-20 minutes so dough can rest.
  • To make the filling, place eggs, lemon juice and zest, sugar and flour in a large bowl. Use a whisk to break up the yolks and mix everything together.
  • For a smoother texture, add filling to a blender or food processor and pulse a few times to mix everything together until there are no lumps. Set aside.
  • Once the dough has relaxed, place in the oven and bake crust for 15 minutes until it is lightly golden brown but still soft to the touch. Allow to cool for 10-15 minutes.
  • Then pour egg mixture into the pan and place back in the oven and allow to bake for 30 minutes. Once timing is done, use a butter knife to poke the filling. If it is still wet, bake for another 10 minutes, it it is mostly clean, remove from oven and allow to cool to room temperature before placing in refrigerator.
  • Once bars have completely cooled, use a sharp knife to cut them into squares. The top with powdered sugar.

Nutrition

Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 35mg | Potassium: 90mg | Fiber: 1g | Sugar: 42g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 2mg

Plantain, Black Bean and Havarti Arepas

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Deliciously stuffed corn arepas filled with sweet plantains, black beans and savory Havarti cheese.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

It was all about the creativity for this recipe and you know I had to go all cultural on ya! A few years ago when Joe and I drove to Vegas for a mini getaway, we were stranded outside our hotel because it was too early to check in. 4 hours of driving and stomachs growling, we found this little yellow hut off the strip and really in the middle of nowhere but an empty parking lot.

So what are arepas exactly? Well I've read that they can either be from  Colombian and Venezuelan backgrounds, but basically it is a corn cake that is cut in half and filled with whatever you like! There are cheese arepas, meat arepas, bean arepas or you can just cook the corn cake and enjoy them with a bit of salt and butter.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

I have been quite addicted to plantains and black beans recently and couldn't wait to stuff those into my arepa. Tangy havarti cheese was mixed in to both the arepa batter and as a topping, because anything with more cheese is always better! And to cool down the spicy black beans, I made a quick creamy avocado sauce that is perfect to slather all over the fillings. Speaking of Fillings, try my Brisket Empanadas with Passion Fruit Chimichurri for a wonderful South American treat.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

Also, a few things to consider. The beautiful thing about arepa is from the corn flour, which you can find easily at Hispanic markets, called "PAN". It's a very fine corn flour, much finer than polenta or anything like that and pan-fries beautifully, keeping the outside golden brown and crunchy and the inside soft. Here is what the package looks like.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com
Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

More South American inspiration

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5 from 5 votes

Plantain, Black Bean and Havarti Arepas

Deliciously stuffed corn arepas filled with sweet plantains, black beans and savory Havarti cheese.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch, Snack
Cuisine: Latin
Keyword: arepas with cheese, black bean arepas, plantain arepas
Servings: 4 large cheese and bean arepas
Calories: 351kcal
Author: Samantha Ferraro

Ingredients

Arepa

  • ½ cup corn masa PAN
  • 1 ½ cup water + more if needed
  • ½ cup shredded Havarti cheese
  • 1 Tb olive oil
  • Pinch of salt

Black Beans

Plantain

  • 1 very ripe plantain peeled and cut into ½ inch slices
  • Oil for frying

Avocado Sauce

  • 1 avocado pitted
  • 1 small jalapeno seeded and roughly chopped
  • 1 Tb aji paste
  • 2 Tb mayonnaise
  • 1 lime zested and juiced
  • ¼ cup shredded Havarti cheese
  • Small bunch of cilantro roughly chopped
  • Salt and pepper to taste
  • Water to thin out consistency if needed
US Customary - Metric

Instructions

To make the arepas:

  • First make the arepa. In a bowl add together the flour, cheese, oil, salt and slowly mix in the water. Use clean hands to mix everything together until a firm dough forms. If it is too dry, add a bit more water.
  • When done, cut into 4 equal pieces and use your hands to form 1 of the pieces into a disc, about 2-3 inches in diameter. Set aside.
  • Heat a large non-stick skillet with a bit of oil to coat the bottom of the pan and add the arepas. Cook on medium heat until the first side is a nice golden brown and then flip over and continue to cook the other side, about 4-5 minutes per side. When done, set aside.

To make the black beans:

  • In a small pot, add olive oil and garlic and saute on medium heat for about 2 minutes until the garlic begins to turn golden brown.
  • Add in sazon (or paprika) and stir spices into oil. Then add black beans, liquid included and salt and pepper and cook on medium heat until it comes to a gentle bowl.
  • Use the back of a spatula to gently press down on some of the beans to make for a thicker consistency. Cook for about 15 minutes until tender. Taste for seasoning.

To make the plantains:

  • Add ripe plantains to a lightly oiled skillet and fry on the first side until golden brown, for about 3-4 minutes. Then flip over and cook on second side until golden brown. The plantain should soften and get sweeter as the sugars are cooked out. When done, set aside on a paper towel lined plate.

To make the avocado sauce:

  • Add all ingredients to a food processor and blend together. Add a bit of water, to thin out consistency if desired.Taste for seasoning.

To assemble:

  • Cut one of the arepas in half, opening up like a sandwich, but don't cut all the way through. It should be like a pocket. Then spoon in 1-2 Tb of black beans, more shredded Havarti cheese, plantains and avocado sauce.

Notes

Corn cakes (arepas) can be kept in a ziploc bag and re-heated in the oven.
The avocado sauce makes a great dip for vegetables and tacos!

Nutrition

Calories: 351kcal | Carbohydrates: 33g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 307mg | Potassium: 562mg | Fiber: 6g | Sugar: 9g | Vitamin A: 836IU | Vitamin C: 24mg | Calcium: 168mg | Iron: 2mg

Pork and Mushroom Shumai

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An easy recipe for pork and mushroom shumai with flavors of soy, ginger and sesame.

Pork and Mushroom Shumai via LIttleFerraroKitchen.com

Happy Chinese New Year!! Well almost, tomorrow starts the 2 week long festivities! And as you are reading this, my girlfriends and Ill will be heading to Chinatown in LA for our own little celebration! Every few weeks we always think of something new and fun to do and explore or a new craft to do (which you know is way out  of my comfort zone...I don't think I own a pair of scissors, unless it's to cut a chicken in half..ha!)

Pork and Mushroom Shumai via LIttleFerraroKitchen.com


A few weeks ago my friend Ashley introduced us this really neat dim sum place, just 15 minutes down the road in Little Saigon (which for you locals is right in Westminster). I often forget we live in such a food mecca outside the beaches and corner tacos, but there is a huge Asian population as well! You may have seen me chat about it when I made ramen for the first time.

 

Celebrating #valentinesday dim sum style!

A photo posted by Samantha (@ferrarokitchen) on

fffff

And this is how we celebrated Valentines Day, dim sum style! This place was packed and awesome! You barely find the door downstairs with used mats and stacked chairs, then you walk upstairs to this huge room of hustle and bustle, of waiters fleeting through the tables dim sum carts in hand. Sticky chicken feet and pot stickers flying through the aisles, stacks of small plates on patrons tables and the smell of sterno promptly keeping the awaited food nice and hot. Now that smell won't leave your nose for a while.

Pork and Mushroom Shumai via LIttleFerraroKitchen.com

And really, check out my pleating action, will ya? I mean for the first time, it's not half bad! Traditionally shumai is often filled with ground pork, but I did a little twist and used wild boar instead (and still calling it pork and mushroom shumai). It is MUCH leaner than it's cousin and has a bit more of a deep flavor which I really liked.

To make the pleats couldn't be easier. Hold the round wrapper in the palm of your hand and use a butter knife (it doesn't have a sharp edge) to spread the mixture on smooth and flat. Then use the tip of your knife to indent the wrapper, making pleats! I wasn't able to show you how to make the pleats exactly since I was alone and you need 2 hands, but this video helped tremendously!

To follow my Chinatown adventure, be sure to follow me in Instagram since I'll be posting play by play photos on there! And tell me...what will you be making to celebrate Chinese New Year?

Print Recipe
5 from 1 vote

Pork and Mushroom Shumai

An easy recipe for pork and mushroom shumai with flavors of soy, ginger and sesame.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Chinese
Keyword: pork shumai
Servings: 12 shumai/dumplings
Calories: 83kcal
Author: Samantha Ferraro

Ingredients

Dipping Sauce

US Customary - Metric

Instructions

  • If you haven't already, add 3 dried shitake mushrooms to a cut of warm water and allow to reconstitute for about 20 minutes. Once ready, cut off the stem and chop the mushroom very finely.
  • In a medium bowl, add the ground pork and everything else up until the carrot (that will be for garnish). Mix everything together and add a bit of the mushroom water to soften the mixture (about ½ teaspoon). Set aside.
  • Place a wonton wrapper in the palm of your hand and use a butter knife to spread about a tablespoon sized amount of filling onto the wrapper. Then use the tip of the knife to make pleats, while holding the shumai upright. Use the knife to spread the top smooth and flat and place on a plate until ready to add to the steamer.
  • Meanwhile, get about ½ inch of water in a medium sized pot and place a bamboo or other kind of steamer in the pot, but not touching the water. If you don't have a steamer, you could also place a bowl upside down with a place on top instead. Line your steamer with parchment paper and cut a few holes in it to allow steam to get through and place shumai in the steamer.
  • Cover and cook shumai for about 20 minutes or until the pork is fully cooked.
  • To make dipping sauce, add all ingredients together and serve shumai with sauce and hot mustard.

Nutrition

Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 352mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Pomegranate Cheesecake

· 1 Comment

Thick and creamy pomegranate cheesecake with a sweet and tart pomegranate topping.

Pomegranate Cheesecake via LittleFerraroKitchen.com

Have you seen anything more beautiful than this? We didn't bother doing any fancy water baths like some cheesecake recipes say to do. We just wanted a darn cheesecake and we wanted it fast. But we still had to wait till the next day to devour since it had to cool in the oven. But whatever, we got our cheesecake.

Oh and the pomegranate sauce! Oh baby...you may just want to spread this all over yourself and call it a night, because this pomegranate sauce will have you sweet dreaming. Trust that.

Pomegranate Cheesecake via LittleFerraroKitchen.com
Print Recipe
4.80 from 5 votes

Pomegranate Cheesecake

Thick and creamy pomegranate cheesecake with a sweet and tart pomegranate topping.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Chilling4 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake topped with pomegranate sauce, pomegranate cheesecake
Servings: 8 servings
Calories: 626kcal
Author: Samantha Ferraro

Ingredients

Crust

  • 2 cups finely ground graham crackers about 30 squares
  • ½ teaspoon ground cinnamon
  • 1 stick of unsalted butter melted and cooled slightly

Cheesecake

  • 1 pound full fat cream cheese softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint full fat sour cream
  • 1 lemon zested
  • 2 teaspoon vanilla extract

Pomegranate Sauce

US Customary - Metric

Instructions

  • First, pre-heat oven to 450 degrees F.
  • Next, make the crust. Grind graham crackers until very fine in a food processor. Then add cinnamon and melted butter and pulse with the food processor until crumbs come together.
  • Spray a spring form pan all over the inside with cooking spray and pour the crumbs into the pan and, using the bottom of a measuring cup or cup, press the crumbs down into the pan all around and bringing the crust up 1 inch on the sides. Refrigerate while you make the cheesecake filling.
  • To make the filling, beat the cream cheese and sour cream together using the paddle attachment of a stand mixer. Beat until smooth and creamy. Then add in eggs, one at a time and continue beating until incorporated. Add sugar, lemon zest and vanilla extract, making sure everything is well mixed and scarping the bottom of the bowl with a spatula.
  • Once ready, take the crust out of the fridge and pour cheesecake filling into the pan, slightly tapping and smoothing the top if needed.
  • Place in 450 degree oven for 10 minutes, then lower the heat to 350 degrees F and continue baking for 1 hour, or until cheesecake is set and you can test with a knife and it comes out clean. Once done, allow to cool at room temperature (about 30 minutes) then cool in refrigerator before topping with sauce (4 hours-overnight).
  • To make the sauce, add pomegranate, sugar and water and cook on medium-low heat, stirring to begin softening the fruit. Then add the rest of the ingredients and continue stirring until sauce is thick and coats the back of a spoon. Taste for sweetness, if too tart, add a bit more sugar.
  • When ready, allow sauce to cool for a few minutes and then pour over cheesecake. The sides of the cheesecake will create a "well", which is perfect to hold the sauce.
  • Let cheesecake and sauce set in the refrigerate for at least 30 minutes before cutting.

Notes

Recipe adapted from Tyler Florence

Nutrition

Calories: 626kcal | Carbohydrates: 71g | Protein: 9g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 371mg | Potassium: 301mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1228IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 2mg

Vegetarian Red Pozole

· 2 Comments

Vegetarian red pozole is packed full of smoky flavor and hearty beans, hominy and vegetables, you won't even miss the meat!

Vegetarian Red Pozole via LittleFerraroKitchen.com

Well this year has started off pretty awesome and it's only going to get better! #1, I remembered to add cabbage to the pozole, which was HUGE! Let's just say I got a lot of grief the last time I made pozole. All my Mexican friends were saying "But there's no cabbage", "It's not pozole without cabbage!" Ya...ya, I know. So I had the produce guy cut me a small chunk of cabbage, just for this smoky stew. And they were right...it was perfection!

Vegetarian Red Pozole via LittleFerraroKitchen.com

Now let's chat about this glorious vegetarian red pozole. Basically the same as when I made the more traditional pork pozole, except I omitted the meat and added beans and any vegetables I had on hand. The deep red smoky broth is all thanks to dried hatch chiles that I was gifted with from Melissa's Produce. Of course, if you can't find dried hatch chiles, guajillo and ancho are just as delicious! My only tip is to REMOVE the ribs and seeds! Those things are hella-hot!

Top as you wish, but the cool and crunchy cabbage is more than necessary. It cuts the smokiness of the broth and offers a nice cool bite. Same idea with sliced radishes. I didn't have those eon hand this time, but if you do, please throw those on top.

Method:

1) Start by removing all the ribs, seeds and stems from the dried chiles. Add chiles and garlic cloves to a dry pan on medium heat and toast for 1-2 minutes, but make sure not to burn. The garlic should get lightly browned on the outside.

Vegetarian Red Pozole via LittleFerraroKitchen.com


2) When chiles are toasted, add them to a bowl of cool water and allow to steep for about 20 minutes.

Vegetarian Red Pozole via LittleFerraroKitchen.com

3) Meanwhile, bring a large soup pot to medium heat and drizzle with olive oil and add chopped vegetables (butternut squash and zucchini). Season with salt and pepper and toss around a bit to coat with olive oil.
Vegetarian Red Pozole via LittleFerraroKitchen.com

4) While vegetables are slowly cooking, make the chile sauce for the broth. In a food processor, add the soaked dried chiles, ½ red onion, toasted garlic cloves (skins removed), few sprigs of fresh oregano, cilantro, salt and pepper and a drizzle of olive oil. Blend together and slowly add the soaking water (that the chiles were in) to thin out consistency, up to ½ cup. Blend until smooth.
Vegetarian Red Pozole via LittleFerraroKitchen.com
5) Next, add the hominy and black beans to the vegetables in the pot. Add 6-8 cups of vegetable stock or water with vegetable bouillon. Add the chile sauce and gently stir everything around.
Vegetarian Red Pozole via LittleFerraroKitchen.com
6) Cover pot slightly and bring to a boil, then reduce heat to low-medium and cook until butternut squash is tender, about 30 minutes. Taste for seasoning.
Vegetarian Red Pozole via LittleFerraroKitchen.com
7) Ladle soup in bowls and top with sliced cabbage and avocado and lime wedges.

More mexican influence

Print Recipe
5 from 4 votes

Vegetarian Red Pozole

Vegetarian red pozole is packed full of smoky flavor and hearty beans, hominy and vegetables, you won't even miss the meat!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Main
Cuisine: Mexican
Keyword: vegetarian pozole, vegetarian red pozole
Servings: 8 servings
Calories: 153kcal
Author: Samantha Ferraro

Ingredients

Chile Sauce

Soup

Toppings

  • Sliced cabbage
  • Avocado
  • Lime wedges
  • Sliced radishes
US Customary - Metric

Instructions

  • Start by removing all the seeds and stems from the dried chiles. Add chiles and garlic cloves to a dry pan on medium heat and toast for 1-2 minutes, but make sure not to burn. The garlic should get lightly browned on the outside.
  • When chiles are toasted, add them to a bowl of cool water and allow to steep for about 20 minutes.
  • Meanwhile, bring a large soup pot to medium heat and drizzle with olive oil and add chopped vegetables (butternut squash and zucchini). Season with salt and pepper and toss around a bit to coat with olive oil.
  • While vegetables are slowly cooking, make the chile sauce for the broth. In a food processor, add the soaked dried chiles, ½ red onion, toasted garlic cloves (skins removed), few sprigs of fresh oregano, cilantro, salt and pepper and a drizzle of olive oil. Blend together and slowly add the soaking water (that the chiles were in) to thin out consistency, up t0 ½ cup. Blend until smooth.
  • Next, add the hominy and black beans to the vegetables in the pot. Add 6-8 cups of vegetable stock or water with vegetable bouillon. Add the chile sauce and gently stir everything around.
  • Cover pot slightly and bring to a boil, then reduce heat to low-medium and cook until butternut squash is tender, about 30 minutes. Taste for seasoning.
  • Ladle soup in bowls and top with sliced cabbage and avocado and lime wedges.

Nutrition

Calories: 153kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1245mg | Potassium: 395mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4252IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg

Red and Yellow Layered Beet Soup with Fried Beet Greens

· 3 Comments

You haven't had a beet soup like this! Layered with red and yellow beets with bold spices and bright citrus and topped with crispy fried beet greens. And yes, you should most certainly keep those beet greens!

Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

Welcome to day 7 of my Hanukkah party around the world! Tomorrow is our last global stop and I am so thrilled that many of you enjoyed all these recipes. Today's exploration is very loosely based off of Ukraine with their infamous sup, borscht. However, I am calling this a red and yellow layered beet soup in hopes of keeping the peace.

Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

Now I have heard that borscht is a very, very serious thing. I researched this and and have witnessed arguments and war break out over who and what borscht truly is. The one I grew up with had meat in it or meat bones for flavor with lots of cabbage. I've also had the borscht that was hot pink from the mixed in sour cream and still have nightmares errr...I mean memories of my mom forcing it down my throat. Because that's what Jewish mothers did back then, you ate whatever's was in front of you and liked it even though you didn't.

I'd like to call this a very modern twist on beet soup. The colors are out of this world and the flavors intense. Joe and I were licking the spoons as I made the soup (but don't worry, no double dipping). I had fun mixing the colors and layering it with the yellow and red beets. But the true gem of this beet soup are the fried beet greens!

Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

Beet greens are loaded with nutrition and have a great amount of fiber and antioxidants! I'm a huge, huge lover of beet greens and always use them in soups or pasta dishes. This time and with Hanukkah, of course, I quickly fried them! I've had fried greens before (spinach and chard) and beet greens were no exception! They come out perfectly crisp and crunchy and perfect for snacking on or topping with your gorgeous beet soup.

Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

Here are the other recipes and countries we visited this week!

Day 1- China: Chinese Beef Stew

Day 2- Peru: Yucca Latkes

Day 3- Poland: Polish Poppyseed Cake

Day 4- Iran : Adas Polow

Day 5- Italy: Osso Buco

Day 6- Korea : Pajeon

Print Recipe
5 from 5 votes

Red and Yellow Beet Soup with Fried Beet Greens

Layered beet soup with red and yellow beets, bold spices and bright citrus, topped with fried beet greens.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mediterranean
Keyword: beet soup, creamy beet soup, yellow beet soup
Servings: 4 servings
Calories: 179kcal
Author: Samantha Ferraro

Equipment

Ingredients

Red Beet Soup

Yellow Beet Soup

Beet Greens

US Customary - Metric

Instructions

  • To make the red beet soup, add butter and olive oil to a small pot and saute onions until softened and lightly browned. About 5-8 minutes.
  • Add cumin and cayenne and stir to combine. Then add beets, potatoes, carrots and stock and cook on medium-low heat until the vegetables are very tender, about 20-30 minutes.
  • Season with salt and pepper and adjust seasoning as desired. Once vegetables are very tender, use an immersion blender or a food processor to blend the soup to a puree. Set aside.
  • To make the yellow beet soup, saute yellow onion in butter and olive oil until lightly browned, about 5-8 minutes. Add turmeric, lemon zest and ginger and stir to combine for a few seconds.
  • Then add yellow beets and vegetable stock and cook on medium heat until beets are very tender, about 10-15 minutes. Season with salt and pepper and adjust as necessary.
  • Once beets are tender, use an immersion blender or food processor to puree soup.
  • To make the beet greens, heat a large non-stick skillet with canola or vegetable oil. Wash greens and pat them very dry. Place greens in skillet and fry on both sides until charred and brown, about 1-2 minutes per side. When done, remove to a paper towel lined plate and immediately season with salt.
  • To plate soup, ladle either the yellow or red soup in a bowl first and use another clean ladle to spoon the opposite color on top. Garnish with fresh fill and crispy beet greens.

Notes

Tip: Work with the yellow beets before the red beets so you don't stain the yellow and it keeps its vibrant color.

Nutrition

Calories: 179kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1032mg | Potassium: 645mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5887IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 2mg

Here are the other recipes and countries we visited this week!

Day 1- China: Chinese Beef Stew

Day 2- Peru: Yucca Latkes

Day 3- Poland: Polish Poppyseed Cake

Day 4- Iran : Adas Polow

Day 5- Italy: Osso Buco

Day 6- Korea : Pajeon

Pajeon (Korean Scallion Pancake)

· 2 Comments

Pajeon is a simple and quick Korean scallion pancake with eggs, scallions and kimchi juice and served with soy sauce.

Pajeon (Korean Scallion Pancake) via LittleFerraroKitchen.com

This is such a simple recipe and you can add a multitude of variations, such as seafood, or beef or pork.

You basically make a pancake-like batter, add a bunch of chopped scallions and some flavorings and fry away.

More international recipes


Pajeon (Korean Scallion Pancake) via LittleFerraroKitchen.com

Print Recipe
5 from 3 votes

Pajeon (Korean Scallion Pancake)

Pajeon is a simple and quick Korean scallion pancake with eggs, scallions and kimchi juice and served with soy sauce.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Korean
Keyword: korean scallion pancake, pajeon
Servings: 4 medium sized pancakes
Calories: 149kcal
Author: Samantha Ferraro

Ingredients

Pancake

Dipping Sauce

US Customary - Metric

Instructions

  • Drizzle a non-stick skillet with sesame oil and bring to medium-high heat.
  • In a bowl, add the rest of the pancake ingredients and mix together to form a batter that looks very similar to a pancake batter.
  • Use a spoon or ladle to pour batter into small round pancakes in the hot pan. Fry on 1 side until golden brown, about 2 minutes and flip over and fry other side.

Notes

Recipe adapted from Rasa Malaysia

Nutrition

Calories: 149kcal | Carbohydrates: 26g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 886mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

Yucca Latkes with Aji Amarillo

· 2 Comments

Inspired from favorite Peruvian flavors, these yucca latkes are fried to crispy perfection and served with a slightly spicy and creamy aji amarillo sauce for dipping. Yucca fries up beautifully and dare I say they are even better than potato latke?

Yucca Latkes with Aji Amarillo via LittleFerraroKitchen.com

There is a Small Population of Jews Living in Peru

Today's excursion is with inspiration from Peru! Though I didn't find much research in the celebratory festivities of Hanukkah in Peru, there is a small population of Jews living in Peru, mostly in Lima. Peru is predominantly a Catholic country, with less and less Jews living in Peru now. According to this article, many Eastern European Jews fled to Peru during World War 1, but since many have moved away and now it's thought that there are fewer than 3,000 Jews living in Peru.

Yucca Latkes with Aji Amarillo via LittleFerraroKitchen.com

Yucca Latkes

A staple in South America, yucca is a fabulous starchy vegetable. I first had it when one of my Peruvian girlfriends introduced me to it. She simply boiled it, which I do sometimes as well and it's delicious.

For Hanukkah, and to "blend" cultures together, I wanted to make something fried, obviously. Yucca is SO fabulous fried, hence the perfect reason to make yucca latkes! The texture stays a bit more starchy and it holds up to the spicy sauce (more on that later).


Yucca Latkes with Aji Amarillo via LittleFerraroKitchen.com

Ingredients for Yucca Latkes

Now, let's talk ingredients. First there's the yucca aka cassava. It is a (usually) long root with tough, thick brown outer skin. It's sometimes difficult to peel, so be patient and use a sharp peeler. Cut it into smaller "chunks" because if it's too thick, it's almost like cutting into a hard squash, it's that difficult! Down the center of the yucca is a fibrous stem that you want to remove, usually easier after boiling or if you're frying and use your food processor to grate, you won't need to.

For the spicy aji amarillo sauce, I used something called "aji amarillo paste". (photo above). I mentioned it briefly when I made my Peruvian cilantro soup. It's a gorgeous thick yellow paste made of yellow pepper. I found it this way at a local Latin market but I've also seen the pepper frozen as well. A few spoonfuls goes a long way and gives you a good pucker, if you're into that. I would find a jar and keep it in the fridge if you're in a spicy mood.

Yucca Latkes with Aji Amarillo via LittleFerraroKitchen.com

More latkes:

Plantain Latkes with Avocado Crema

Taro Latkes with Poke

Roasted Garlic Caprese Latkes

Print Recipe
5 from 1 vote

Yucca Latkes with Aji Amarillo

A Peruvian take on the Hanukkah favorite, yucca latkes are served with spicy and creamy aji amarillo sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Jewish, Latin, Peruvian
Keyword: cassava latkes, fried cassave, fried yucca, yucca latkes
Servings: 12 latkes
Calories: 296kcal
Author: Samantha Ferraro

Ingredients

Yucca Latkes

  • 3 medium-sized yucca peeled and cut into 2 inch pieces (or small enough to fit into your food processor)
  • ½ sweet white onion peeled and cut into pieces
  • 1 medium sized Yukon Gold potato or other potato, peeled and cut into 2inch pieces
  • 3 eggs
  • ¼ cup flour or matzo meal
  • Salt and pepper to taste
  • Canola oil for frying

Aji Amarillo Sauce:

US Customary - Metric

Instructions

  • To make the latkes, using a food processor with the small shredding blade, shred the yucca, onion and potato and place in a bowl.
  • Use a clean kitchen towel and squeeze out any excess moisture. The dryer the veggies, the crispier the latkes. Then add eggs, flour (or matzo meal), salt and pepper. Mix well.
  • Add about ½ inch of canola oil in a large frying pan and bring it up to about 360 degrees F. Test oil for temperature by placing a small pieces of mixture in the oil, if it sizzles, it's ready.
  • Use a tablespoon to form latkes and fry for about 3-4 minutes or until golden brown and crispy. Flip over and fry on other side. When done, reserve on a paper toweled lined baking sheet and sprinkle with salt while they're hot.
  • To make the aji sauce, add all sauce ingredients to a food processor and blend until smooth. Taste some seasoning and slowly add water for desired consistency. Should be creamy with a bit of heat. You can omit the jalapeno for less heat.

Notes

Latke inspired by
The Latin Kitchen
 

Nutrition

Calories: 296kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 113mg | Potassium: 381mg | Fiber: 2g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 1mg

Chinese Beef Stew

· 1 Comment

An Asian inspiration for beef stew, Chinese beef stew has flavors of ginger, anise and clove that perfume every bite.

Chinese Beef Stew via LittleFerraroKitchen.com

Welcome to the 1st day of my Hanukkah party around the world! Every day this week, I will be sharing a different recipe from a different country for the holiday. This has been a personal project of mine and really just for fun to celebrate one of my favorite holidays!

So please make sure to check back every day this week and see where in the world we are traveling to!

Let's just jump right in shall we? The first country on this Hanukkah journey is China! Although not very known for their Jewish culture or ancestry, there were some Jews living in Shanghai that fled as refugees during World War 2. If you happen to be in China during Hanukkah, you can still celebrate eating gelt with chopsticks..how fun does that sound, though a tad difficult, right?

To loosely blend 2 cultures together, I took inspiration from brisket, which is such a popular main dish during Jewish holidays and decided to share another brisket version. Chinese beef stew is on the menu today and is actually a very popular dish in Cantonese cuisine (from what I read). The main ingredient is called "chu hou" paste, made of soybeans and can be found at Asian markets. The paste is thick, dark and almost of a molasses texture with the aroma of spices and soy. A little goes a very long way and just a ¼ cup of paste is added to this huge stew.

Chinese Beef Stew via LittleFerraroKitchen.com

Daikon radish is the traditional vegetable in this dish and was a nice change from the standard starchy potato, Flavors of ginger, anise and clove perfume every bite just perfectly Serve this with some simple ramen noodles tossed with a bit of sesame oil for more aromatic flavor. And save some for the next day because the leftovers are even better!

Chinese Beef Stew via LittleFerraroKitchen.com
Print Recipe
5 from 4 votes

Chinese Beef Stew

An Asian inspiration for beef stew, Chinese beef stew has flavors of ginger, anise and clove that perfume every bite.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main
Cuisine: Asian, Chinese
Keyword: chinese beef stew
Servings: 6 servings
Calories: 296kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Drizzle olive oil or vegetable oil in the bottom of a large dutch oven. Sear brisket pieces on each side, browning the outside but leaving the inside uncooked (it will cook later).
  • Once the meat is all seared, remove to a plate and set aside. Next, add shallot, ginger and red pepper flakes and saute until shallot is lightly caramelized. Then add garlic, star anise and cloves and saute for another minute just to caramelize garlic.
  • De-glaze the pot with a bit of your stock and use a wooden spoon to scrape off all the bits of meat in the pan. Then add chu hou paste, stock, water, dark soy sauce and brown sugar. Mix everything together.
  • Add the meat back into the pot with bay leaf and stir everything to combine. Bring the stew to a boil and then cover and bring it down to a simmer and cook for 2 hours.
  • After 2 hours, add the daikon and continue to cook for another hour or until the meat and daikon are tender.
  • Once down, allow the stew to sit on low or off flame. Then boil ramen noodles for 3-4 minutes until cooked. Drain and toss with sesame oil so they don't stick.
  • Serve stew on top of ramen noodles and garnish with fresh scallions.

Nutrition

Calories: 296kcal | Carbohydrates: 13g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 483mg | Potassium: 997mg | Fiber: 2g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 4mg

Savory Sufganiyot with Swiss Chard and Raisins

· 2 Comments

A savory twist on the Hanukkah favorite, these savory sufganiyot are filled with rainbow chard, sweet raisins and savory feta.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

It's Hanukkah season = all things fried! We fry just about everything and anything during these coming weeks! Of course latkes get all the attention, which are great, Mom's Crispy Potato Latkes are awesome...more fried potatoes..yes please! But it's sufganiyot that are actually more popular in Israel..aka the Jew donut, but not really..it's really a jelly filled donut!

Now if you know me well, you know I always try to savory-ify anything and everything. My salty tooth is much stronger than my sweet tooth and I'll down some salty potatoes over a sweet donut any day..but what if we tried to saltify the donut? Stuff it with freshly sauteed veggies, sharp feta cheese instead of the overly sweet, jelly filling? Well....I present to you...the savory sufganiyot!

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

I must say,  I am pretty proud of the plumpness that I created. The perfectly light and airy, savory sufganiyot, with small air pockets inside, perfectly fried on the outside. Not too heavy and easy enough to down a few, the filling is what really takes the cake. Or the donut...or the sufganiyot.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

This inspiration wouldn't have been as amazing without the abundance of fresh chard. I absolutely love hearty greens and use them in a number of recipes. Kale and soba salad, winter sweet potato salad and one of my most recent creations...kale falafel! (You know, just to give you few ideas if you're over frying).

For this recipe, I decided to stuff my savory sufganiyot with rainbow chard, raisins and feta. A very popular Sephardic pairing, with the sweet and savory. The chard is already prepped and washed and ready for sauteing, but for this recipe, I opted to chop it just a bit more to fit into the donut better.

Here is a step by step on how I created this savory sufganiyot.

Method:

1) First, make the dough. In the bowl of a stand mixer, add yeast, sugar and warm water. Mix with a fork to get all the yeast in the water and allow to sit for about 15 minutes until it gets all foamy and bubbly. That's when you know the yeast is activated.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

2) Next, in another bowl, sift together the flour and salt. Add eggs, lemon zest and gently mix the eggs into the flour.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

3) Add the flour and egg mixture to the yeast and use a dough hook to begin mixing everything together. You may have to use  a spatula to push flour into the mixture, so check. Continue mixing for a few minutes until the dough comes together and starts to look smooth and forms a ball. Next, add butter, a few tablespoons at a time. If it's too sticky, add some more flour, up to ¼ cup. It should look mostly smooth.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

4) At this point, I like to knead the dough my hand to see how it feels. Turn the dough on a lightly floured surface and knead by hand for a few minutes. I wound up adding ¼ cup more of flour, slowly until it looked smooth and slightly sticky. When done, form the dough into a ball and place in a lightly oiled bowl. Cover with a towel and place in a warm spot to double in volume.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com
Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

5) While dough is rising, make the filling. Drizzle a bit of olive oil in a skillet and on medium heat saute onion until lightly browned, about 5-8 minutes. Then chop the chard leaves into fine pieces and remove any large, hard stems. Add chopped chard and saute until wilted. Add raisins and season with salt and pepper. Saute for another minute until raisins plump up. Reserve to a bowl and add crumbled feta and toss to combine.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

6) Now check on the dough and once it's doubled in volume, punch it down and turn it onto a lightly floured surface. It will feel a bit oily and that's ok. Roll it out to ¼ inch thickness and use a round 2 inch cookie cutter and cut circles (or any glass will work too).

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com
Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

7) Take 1 of the circles and place about 1 Tb of filling in circle. Then top with another dough circle, crimping or folding the edges, making sure there are no holes and it is sealed very well. You can also use some water to help seal the edges. When done, place on a baking sheet.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com

8)Bring oil to about 360-365 degrees F. A candy thermometer is highly recommended! Once oil is hot enough, slowly place 2-3 sufganiyot in the hot oil. Fry one 1 side for about 2 minutes until golden brown and gently flip to the other side and fry for another 1-2 minutes until golden brown and puffed up. When done, place on a paper-towel lined baking sheet and sprinkle with salt. Serve immediately.

Savory Sufganiyot with Swiss Chard and Raisins via LittleFerraroKitchen.com
Print Recipe
5 from 4 votes

Savory Sufganiyot with Swiss Chard and Raisins

A savory twist on the Hanukkah favorite, these savory sufganiyot are filled with rainbow chard, sweet raisins and savory feta.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Snack
Cuisine: Jewish
Keyword: savory sufganiyot
Servings: 12 sufganiyot/donut
Calories: 820kcal
Author: Samantha Ferraro

Ingredients

Dough

  • 1 packet dry yeast
  • 2 Tb sugar
  • ¾ cup warm water
  • 2 ½ cups flour + more for kneading
  • Pinch of salt + more for garnish
  • 2 eggs
  • 2 Tb butter softened
  • 1 Tb lemon zest

Filling

  • 4 cups Rainbow Chard or spinach stems removed
  • ¼ red onion chopped finely
  • ½ cup raisins
  • ¼ cup feta crumbled
  • Salt and pepper to taste

Frying Ingredients

  • 4 cups vegetable or canola oil for frying (or 1 32oz bottle)
US Customary - Metric

Instructions

  • First, make the dough. In the bowl of a stand mixer, add yeast, sugar and warm water. Mix with a fork to get all the yeast in the water and allow to sit for about 15 minutes until it gets all foamy and bubbly. That's when you know the yeast is activated.
  • Next, in another bowl, sift together the flour and salt. Add eggs, lemon zest and gently mix the eggs into the flour.
  • Add the flour and egg mixture to the yeast and use a dough hook to begin mixing everything together. You may have to use a spatula to push flour into the mixture, so check. Continue mixing for a few minutes until the dough comes together and starts to look smooth and forms a ball. Next, add butter, a few tablespoons at a time. If it's too sticky, add some more flour, up to ¼ cup. It should look mostly smooth.
  • At this point, I like to knead the dough my hand to see how it feels. Turn the dough on a lightly floured surface and knead by hand for a few minutes. I wound up adding ¼ cup more of flour, slowly until it looked smooth and slightly sticky. When done, form the dough into a ball and place in a lightly oiled bowl. Cover with a towel and place in a warm spot to double in volume.
  • While dough is rising, make the filling. Drizzle a bit of olive oil in a skillet and on medium heat saute onion until lightly browned, about 5-8 minutes. Then chop the rainbow chard into fine pieces and remove any large, hard stems. Add chopped chard and saute until wilted. Add raisins and season with salt and pepper. Saute for another minute until raisins plump up. Reserve to a bowl and add crumbled feta and toss to combine.
  • Now check on the dough and once it's doubled in volume, punch it down and turn it onto a lightly floured surface. It will feel a bit oily and that's ok. Roll it out to ¼ inch thickness and use a round 2 inch cookie cutter and cut circles (or any glass will work too).
  • Take 1 of the circles and place about 1 Tb of filling in circle. Then top with another dough circle, crimping or folding the edges, making sure there are no holes and it is sealed very well. You can also use some water to help seal the edges. When done, place on a baking sheet.
  • Bring oil to about 360-365 degrees F. A candy thermometer is highly recommended! Once oil is hot enough, slowly place 2-3 sufganiyot in the hot oil. Fry one 1 side for about 2 minutes until golden brown and gently flip to the other side and fry for another 1-2 minutes until golden brown and puffed up. When done, place on a paper-towel lined baking sheet and sprinkle with salt. Serve immediately.

Notes

Dough recipe adapted from What Jew Wanna Eat

Nutrition

Calories: 820kcal | Carbohydrates: 28g | Protein: 5g | Fat: 78g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 48g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 90mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg

Purple Sweet Potato Haupia Pie

· 25 Comments

Purple sweet potato haupia pie with deep purple potatoes and a coconut layer topped with macadamia nuts and shredded coconut.

Purple sweet potato haupia pie with deep purple potatoes and a coconut layer topped with macadamia nuts and shredded coconut.

Growing up in Hawaii, haupia is one of my favorite flavors and if you love coconut, you will love this Hawaii spin on sweet potato pie. The filling is made with purple sweet potatoes and topped with a Hawaii favorite, haupia, which is a lightly sweet coconut pudding.

The sweet potato haupia pie is finished with chopped macadamia nuts and shredded coconut. And even more impressive once you cut through the striking layers.

Purple Sweet Potato Haupia Pie via LittleFerraroKitchen.com

Hawaii is a melting pot of food and cultures. One of my favorite flavors is both purple sweet potatoes and haupia, which is a sweetened coconut pudding. You will often find a similar recipe to this pie, but made as bars and cut into squares. However, I am channeling holiday baking so a purple sweet potato pie it is.

Purple Sweet Potato Haupia Pie via LittleFerraroKitchen.com

Purple Sweet Potatoes

In Hawaii, you'll find Okinawan sweet potatoes, which have a very light tan skin and dark purple flesh. They're harder to find on the mainland, but a good substitute are stokes purple potatoes, which have a darker exterior and are a bit more starchy.

Stokes purple potatoes are used in this recipe and as you can tell, provide a striking purple color. Just like for sweet potato pie, start with peeling and cubing the potatoes and bring them to a boil and cook until very tender. The water will turn a dark color and the potatoes color stays in tact. And if you have leftover purple sweet potatoes, save some for ube cheesecake bars!

Haupia Recipe

If you see the word "haupia" in Hawaii, it always means coconut. One of my favorite bites is haupia mochi which is made with coconut and rice flour and is sweet, chewy and addictive. You can also find haupia served as a thickened coconut pudding cut into squares.

To make haupia for the sweet potato pie: Combine equal parts cornstarch and sugar to warmed coconut milk and whisk until thickened. Then pour over the purple sweet potato pie and top with shredded coconut and macadamia nuts.

When you cut through a slice, you'll see the beautiful rich purple layer and the white coconut haupia layer.

Purple sweet potato haupia pie with deep purple potatoes and a coconut layer topped with macadamia nuts and shredded coconut.

A Few Cooking Notes

  • Chill the baked pie before adding the haupia layer.
  • Prep and boil the sweet potatoes up to 3 days ahead of time.
  • This recipe has been tested with both homemade pie crust and store bought pie crust.
  • Whisk the haupia layer until thick and the consistency of honey.
  • Pie can be made ahead of time and completely assembled up to 3 days before serving.

More Hawaiian Recipes

Print Recipe
4.83 from 39 votes

Purple Sweet Potato Haupia Pie

Purple sweet potato haupia pie with deep purple potatoes and a coconut layer topped with macadamia nuts and shredded coconut.
Prep Time20 minutes
Cook Time45 minutes
Pie Chilling2 hours
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American, Hawaiian
Keyword: purple sweet potato pie, sweet potato haupia pie
Servings: 16 servings
Calories: 383kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Pie Crust

  • 1 cup unsalted butter chilled and cut into cibes
  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 6-8 tablespoons ice cold water

Purple Sweet Potato Layer

Haupia Layer

Topping

US Customary - Metric

Instructions

  • Make the pie crust. Add the flour, butter, salt and sugar to a food processor and pulse a few times until the butter looks like small peas. With the motor running, slowly add the cold water, and pulse together until a ball of dough forms.
  • Dive dough in half and wrap in plastic wrap, forming a smooth round disk. Place dough in fridge for at least 20 minutes (or freezer for 10-15 minutes). This will be your crusts for both pies.
  • Make the sweet potato filling. Boil purple sweet potatoes potatoes for about 20 minutes until the potatoes are very soft. Then pour water out and add potatoes to (clean) food processor and pulse a few times to puree potatoes.
  • Add melted butter, evaporated milk, eggs, sugar and flavorings. Process everything together until mixture becomes a smooth creamy consistency. Set aside.
  • Roll out pie crust. Once pie crust is chilled, roll out to about ½ an inch wider than the pie dish you'll be using. Roll out on a floured surface with a floured rolling pin and fit into a 9 inch pie dish. Crimp the edge of pie into desired pattern. Repeat with other dough if making 2 pies.
  • Bake sweet potato pie. Pour sweet potato filling into pie shells and bake at 350 degrees Fahrenheit for 40-45 minutes. You will know pie is done when the crust is lightly golden brown and you can insert a knife into the potato layer and it comes out clean. If crust browns too fast, cover with foil and continue baking.
  • Cool pie to room temperature. Once pie is done remove from oven and allow to cool to room temperature for a few hours. Or place in fridge overnight.
  • Make the haupia layer. Mix together the sugar and cornstarch in a bowl and set aside. Heat coconut milk and water in a small pot until warm and add the sugar and cornstarch mixture. Whisk together and continue whisking for 5-8 minutes until sugar dissolves and haupia becomes thick, almost the consistency of thick honey. Once ready, pour haupia over sweet potato layer and top with chopped macadamia nuts and shredded coconut.
  • Allow pie to set and chill for several hours until haupia layer is cool and serve.

Notes

Recipe yields 2-9 inch sweet potato pies
This recipe has been made with frozen store bought pie crust and homemade pie crust. The store bought pie crust was shallower so you may have leftover potato mixture.
Make ahead suggestions: prep potatoes and peel and boil until very soft then store in fridge for up to 3 days before making pie. 
3 medium purple sweet potatoes, cooked and pureed yields about 3-4 cups.
Baked pie will last, assembled, in fridge for up to 5 days.

Nutrition

Calories: 383kcal | Carbohydrates: 43g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 115mg | Potassium: 204mg | Fiber: 2g | Sugar: 18g | Vitamin A: 6574IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Peruvian Cilantro and Turkey Soup (Aguadito de Cava)

· 22 Comments

Spice up your Thanksgiving leftovers with aguadito, aka a flavorful Peruvian cilantro soup made with turkey, potatoes and rice.

Peruvian Cilantro and Turkey Soup via LittleFerraroKitchen.com

So with all the leftover turkey we had  after our obligatory gorge extravaganza, I really wanted to spice things up. We kept all the bones and made a huge batch of turkey stock which is now happily in freezer bags. (That is a MUST with bones...keep them!)

Soup sounded perfect but I craved something spicy to knock off the impeding sniffles that were coming. This Peruvian cilantro soup did the trick! Normally made with chicken (aguadito de pollo), turkey became the perfect substitute (aguadito de cava).

Peruvian Cilantro and Turkey Soup via LittleFerraroKitchen.com

The gorgeous green hue is thanks to a blend of aji amarillo paste, cilantro, parsley, onions and garlic. Blend to a deep green and add that to your soup base. Not only a bit spicy, but aguadito is full of texture with rice, potatoes, peas and corn. Really, if you have leftover veggies, throw those in too!

Peruvian Cilantro and Turkey Soup via LittleFerraroKitchen.com

Print Recipe
5 from 16 votes

Peruvian Cilantro and Turkey Soup (Aguadito de Cava)

This soup can be easily made with leftover chicken or turkey. You can find aji amarillo paste at many Latin or Mexican markets.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main, Soup
Cuisine: Peruvian
Keyword: Peruvian chicken soup, Peruvian cialntro soup, Peruvian soup
Servings: 8 servings
Calories: 530kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Cilantro Paste

  • 2 Tb aji amarillo
  • 1 large bunch cilantro
  • 1 small bunch fresh parsley
  • 2 garlic cloves roughly chopped
  • ½ white onion roughly chopped
  • ¼ cup water for thinning consistency

Soup

  • 2 red yellow or orange bell peppers, chopped
  • 2 carrots peeled and chopped
  • ½ cup white rice uncooked
  • ½ teaspoon cumin
  • 2 Yukon gold potatoes peeled and chopped into 1 inch pieces
  • 6 cups chicken or turkey stock
  • 1 cup cooked turkey meat cubed or shredded
  • 1 cup peas I used frozen
  • 1 cup corn I used frozen
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Lime wedges for garnish
US Customary - Metric

Instructions

  • First make the paste. In a food processor or blender, add all of the paste ingredients. Blend until smooth and deep green. Set aside.
  • To make the soup, in a large pot, saute chopped bell pepper and carrots in olive oil until begins to soften, about 4-5 minutes.
  • Add uncooked rice and toss in the oil. Then add cumin and pour in cilantro paste, mixing everything together to coat the rice.
  • Next, add potatoes, turkey and and turkey stock and season with salt and pepper. Bring to a gentle simmer and cook for about 30 minutes, or until the potatoes and rice are tender.
  • When potatoes are tender, then add the frozen corn and peas, which will cook very quickly. Ladle into bowls and garnish with lime wedges.

Notes

This soup can be easily made with leftover chicken or turkey.
You can find aji amarillo paste at many Latin or Mexican markets.
Recipe inspired by Peru Delights

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 32g | Protein: 14g | Fat: 40g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 120mg | Potassium: 678mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3676IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg

Mediterranean Lentil Stuffed Delicata Squash

· 19 Comments

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Stuffed delicata squash is filled bold Mediterranean flavors cumin seasoned lentils and topped with cool yogurt, salty feta and spicy zhoug (optional, but why not?). Sweet pomegranate seeds are also added for a pop of color and sweetness against the other warm flavors.

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Stuffed Delicata Squash

It's no surprise that my absolute favorite squash is delicata squash! It is so tender and buttery and the skin becomes soft and palatable. I usually cut it into rings and roast it, but I thought stuffing it instead would be the perfect vessel.

Black lentils are cooked with deep spices of cumin and sumac and topped with a spicy zhoug and creamy yogurt feta sauce. Squeeze a bit of fresh lemon juice to brighten those deep spices for a lovely contrast.

Delicata Squash Cooking Tips

  • Don't peel the delicata squash, the peel is so tender and softens after roasting.
  • Scoop out the seeds before roasting the delicata squash.
  • Evenly rub oil all over the squash so it cooks evenly.
  • To check if the squash is done, stick a knife through it and if it can easily go through, it's ready.

More Squash Recipes to Enjoy

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Print Recipe
5 from 14 votes

Mediterranean Lentil Stuffed Delicata Squash

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main, Side Dish
Cuisine: American, Mediterranean, Middle Eastern
Keyword: lentil stuffed squash, stuffed delicata squash
Servings: 4 servings
Calories: 332kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 3 tablespoons Olive oil seperated
  • 1 delicata squash cut in half vertically and seeds removed
  • ½ onion diced
  • 1 garlic clove minced
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon sumac
  • ⅛ teaspoon cayenne
  • Salt and pepper to taste
  • 1 cup dried black lentils
  • 3 cups vegetable stock low sodium, preferred
  • ¼ cup full fat Greek yogurt
  • ¼ cup crumbled feta
  • Pomegranate seeds for garnish
  • Lemon wedges for garnish
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and lightly drizzle 1 tablespoon of olive oil over squash. Roast delicata squash for 20 minutes or until tender and lightly caramelized.
  • While squash is cooking, prepare the lentils. In a large skillet, saute chopped onion in 2 tablespoons of olive oil until translucent, about 6-7 minutes. Add garlic and spices (cumin, coriander, sumac and cayenne) and saute for 1 minute until garlic softens and spices are mixed with the oil.
  • Rinse black lentils and remove any bad ones. Add lentils to skillet with 3 cups of stock. Bring to a boil then down to a simmer. Place a lid on the skillet and cook for about 30-40 minutes or until lentils are tender. Season with salt and pepper.
  • Whisk the yogurt and feta together until creamy. You can do this in a food processor or blender or in a bowl. Set aside.
  • To serve, Spoon lentils into the cavity of the squash and top with spicy zhoug and drizzle of yogurt-feta sauce. Top with pomegranate seeds, drizzle of olive oil and lemon wedges.

Notes

You will have lentils leftover, which are perfect for a side dish or just roast more delicata squash

Nutrition

Calories: 332kcal | Carbohydrates: 39g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 825mg | Potassium: 449mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1996IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 5mg

Burnt Almond Torte Cake

· 30 Comments

Coined America's best cake, Burnt Almond Torte Cake has sweet layers of cake, with almond custard, Italian meringue and coated with almond brittle all over.

Burnt Almond Torte Cake via LittleFerraroKitchen.com

Burnt Almond Torte Cake via LittleFerraroKitchen.com

This burnt almond torte has gorgeous elements to it. The cake itself is moist yet not dense and is lightly sweet. Then there is the custard cream that goes in between the layers. I made the custard cream a day before and allowed it to thicken in the fridge. The instructions say to then fold it in whipped cream, which tasted amazing but made the custard a runnier consistency. Next time I make this, I will not add whipped cream, or allow that to thicken overnight as well. More custard and layers went into my Amaretto Tiramisu and it was worth it.

For the frosting, I improvised and made a glossy Italian meringue buttercream which was absolutely amazing! The meringue is made from simple syrup and egg whites and is the lightest, smoothest frosting you will ever have! I don't think I will ever make a standard buttercream after having Italian meringue. Then the grand finale of the cake is the absolute best part...the almond brittle! Perfectly sticky, chewy and sweet and generously thrown all over the cake!

A few tips: Make the cake, custard and brittle ahead of time. Everything can sit in the fridge for a day or so and the brittle can last for a while afterwards.

More great desserts

Print Recipe
4.61 from 82 votes

Burnt Almond Torte Cake

Coined America's best cake, Burnt Almond Torte Cake has sweet layers of cake, with almond custard, Italian meringue and coated with almond brittle all over.
Prep Time20 minutes
Cook Time30 minutes
Chilling8 hours 30 minutes
Total Time9 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: almond torte cake, layered almond torte cake
Servings: 12 servings
Calories: 824kcal
Author: Samantha Ferraro

Ingredients

Cake

Custard

Almond Brittle

Italian Meringue Buttercream

US Customary - Metric

Instructions

Cake

  • First make the cake. In a large bowl, sift together the flour, baking powder and baking soda and salt. Set aside.
  • With your mixer, cream together the butter and sugar until well combined and creamy. On low speed, add the eggs, one at a time until mixed in evenly. Then alternate adding the flour mixture and the buttermilk in 3 batches. Then add the vanilla and almond extracts and beat just until mixed.
  • Line 2-9 inch round cake pans with parchment paper and spray with cooking spray or grease with butter (I use the butter wrapper to grease the pans). Divide batter between both pans and lightly tap down to smooth batter.
  • Bake cake at 350 degrees F for 25-30 minutes or until tested with a toothpick that comes out clean. When done, allow to cool for at least 20 minutes.

Custard

  • In a medium pot, add milk and heat until just simmering and hot to the touch.
  • In another bowl, add egg yolks, sugar and cornstarch and whisk together until very smooth and light yellow. Then, slowly add in the hot milk to the egg mixture in a thin steady stream, while constantly whisking. You want to do this very slowly so the hot milk doesn't cook the eggs. When all mixed, add it back to the pot and cook on medium-low heat until the cream is thick enough to coat the back of a spoon.
  • Once it has thickened, turn off the heat and add butter, vanilla and almond extract. Strain cream through a sieve over a bowl to get out any lumps. Chill in a bowl and wrap in plastic wrap, with the plastic touching the cream so a skin doesn't form Allow to chill overnight until completely cold.
  • Then whip heavy cream until soft peaks form. Add confectioners sugar and continue whipping until stiff peaks. Fold custard into whip cream and chill until ready to layer. (*Note: whipped cream is optional, you can make the custard and use that as your middle layer).

Almond Brittle

  • In a medium pot, combine the sugar, honey and water and bring to a boil over medium heat. Boil for about 10 minutes without stirring, and until mixture turns a deep amber color, about 10 minutes. You will see it bubble but make sure it is turning a deep amber/brown. When ready, turn off heat and add toasted almonds, butter and baking soda Mix together with a wooden spoon until bubbles subside. Next, pour mixture onto a parchment lined baking sheet and spread out to cool. It is VERY hot so be careful As it cools it will be very sticky. Allow to cool for at least 20 minutes.
  • Once cool, break up pieces and place in food processor. Process almond brittle until it is fine crumbs. When done, set aside or store in Tupperware.

Italian Meringue Buttercream

  • In a small pot, add sugar and water. Use a candy thermometer to secure in pot and boil mixture until it is at the "soft peak" stage or at about 250 degrees.
  • As sugar cooks, make the meringue in a stand mixer. Add egg whites and beat on low to break them up. Then add cream of tartar and continue beating, gradually increasing the speed to high. Continue to beat on high until soft peaks form.
  • Next, add sugar and extracts while mixer is going on high and continue to beat for 1-2 minutes. When sugar syrup is ready, slowly add in the mixture while the egg whites are going at high speed. Slowly stream in the sugar syrup making sure no sugar hits the mixer or bowl. At this point, the bowl will be very warm so continue beating on high until it is cool to the touch, about 10 minutes.
  • Once cool, continue beating the egg whites and slowly add in the softened butter, about 1 tablespoon at a time. The buttercream will begin to thicken. Once all the butter is in, beat for another 30 seconds and turn off.

To Assemble

  • Place 1 cake layer on bottom of cake stand. Then spread custard and top with other cake layer. Spread a thin layer of meringue all over cake, making a "crumb coat". Chill this in the fridge for at least 30 minutes. Then spread remaining frosting all over cake smoothing out the sides into desired look. Cover sides of cake (and top, if you'd like) with almond brittle and reserved toasted almonds. Chill before serving.

Notes

Almond Brittle makes more than needed, save the rest for ice cream topping.
Cake recipe adapted from Neighborhood Bakeshop" cookbook by Jill Van Cleave.Italian Meringie Buttercream adapted from
Eat Now Cry Later

Nutrition

Calories: 824kcal | Carbohydrates: 92g | Protein: 11g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 214mg | Sodium: 438mg | Potassium: 293mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1459IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 2mg

Turkish Breakfast with Eggplant Borek

· 5 Comments

An unbelievable Turkish breakfast, including borek, sausage and eggs and an array of fruits and vegetables.

Turkish Breakfast with Eggplant Borek via LittleFerraroKitchen.com

I can't believe it will almost be a year since Joe and I traveled to one of our favorite places in the world. I had always dreamt of traveling to Istanbul and walking on the same pavement my ancestors have.

There were 2 spectacular moments that I will never ever forget. The first was on the first night of our trip. We were exhausted, jet lagged and the only thing we saw was the inside of the cab and our hotel room. Then suddenly at about 3am, we were both woken by the pitter patter of rain drops over the city. We opened the window for fresh air and were instantly greeted with the call to prayer. It was chilling and beautiful. I believe it was the first call to prayer of the day, right before sunrise. We will never forget that.

 

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Woke up to a rainy 5am call to prayer. #istanbul

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Istanbul Trip, 2013 via LittleFerraroKitchen.com

The 2nd spectacular moment was lavishing over a true Turkish breakfast. One of the other reasons we chose to travel to Istanbul was right after we watched Anthony Bourdain's show, No Reservations. Joe and I were both in awe of the City, the food and especially the Turkish breakfast. So of course, Joe remembered the restaurant where Bourdain went and we went on our merry way. In true language barrier fashion, we managed to tell the cab driver the restaurant, called Kale but pronounced Ka-LAY (if I remember correctly) and 20 minutes later we were ready to feast on the best breakfast of our entire lives.

Kale sits directly across from the gorgeous water way and the ocean views are just spectacular. I know nothing will ever compare to the initial experience of being served fresh pomegranate-orange juice and clotted cream with local honey of that morning. The Turkish sausage and eggs were addicting, warming and savory, it was truly the perfect moment.

We have been dreaming of re-creating the Turkish breakfast when we got home to the States and it only took..oh..about 9 months, but we finally did it!. Turkish breakfast is like no other..and I am so excited to walk through each element that we enjoyed.

Turkish Sausage and Eggs:

Turkish Breakfast with Eggplant Borek via LittleFerraroKitchen.com

This is one of the most common breakfast dishes, next to Menemen (which I will share soon). Basically it is spicy beef sausage called Sucuk with spices that taste like cumin and perhaps cayenne. The sausage is sliced and cooked with over easy eggs and then topped with cheese, we chose a mild feta.

Clotted Cream with Honey (Kaymak):

Turkish Breakfast with Eggplant Borek via LittleFerraroKitchen.com


I have heard this is also called "Turkish crack" and I can see why. Smooth, velvety, luxurious clotted cream sits in thick sweet honey. You won't be able to stop slathering thick pieces of fresh bread through this..because we didn't. If you ever had clotted cream on hand for a reason, please...let it be this!

Eggplant Borek:

Turkish Breakfast with Eggplant Borek via LittleFerraroKitchen.com

This was my personal touch. It is not surprise that I love, love borek! Flaky pastry with any filling of your choice! We did enjoy cheese borek at breakfast quite a few times, but eggplant sounded so luscious, I couldn't pass it up. (Recipe at the bottom of this post).

Other Breakfast Accompaniments:

Tomatoes, cucumber and olives

Freshly squeezed orange and pomegranate tea

Hot tea

Various fruits: figs, berries, anything in season.

Bread...lots of bread!
Turkish Breakfast with Eggplant Borek via LittleFerraroKitchen.com

Turkish Breakfast with Eggplant Borek via LittleFerraroKitchen.com

Thank you Istanbul for treating us to a true feast for the palette! We will never forget the view, the experience and the hospitality! Turkish food, people (and the breakfast) has a very special place in our hearts (and our appetites).

More Breakfast Ideas

More Turkish Inspiration

Print Recipe
5 from 6 votes

Eggplant Borek

An unbelievable Turkish breakfast, including eggplant borek, sausage and eggs and an array of fruits and vegetables.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Mezze, Snack
Cuisine: Mediterranean
Keyword: eggplant borek, Turkish breakfast
Servings: 12 servings
Calories: 171kcal
Author: Samantha Ferraro

Ingredients

Eggplant Mixture

Glaze

  • ¼ cup milk
  • ¼ cup olive oil
  • ¼ cup melted butter
  • 2 eggs

Other Accompaniments

  • Scrambled eggs
  • Olives
  • Clotted Cream + Honey
  • Fresh fruit
  • Turkish beef sausage
US Customary - Metric

Instructions

  • First, place eggplant in a colander over the sink and sprinkle salt generously all over, tossing and making sure all the eggplant is coated with salt. Allow to sit for 30 minutes.
  • After about 30 minutes, the eggplant should have released water. Rinse the salt off and lay the eggplant on a paper-towel lined baking sheet. Use other paper towels to press down, releasing additional water until it is dry.
  • Next, in a large skillet on medium heat, saute onion and serrano until cooked down and tender. Add garlic and cook for another 1-2 minutes until caramelized. Add cubed eggplant and cook for about 15 minutes until eggplant softens and breaks down.
  • Once eggplant is tender enough for your liking, season with salt and pepper add tomato paste and paprika. Mix well and continue to cook on low until eggplant is very soft and tender.
  • In a small bowl, mix together the glaze and set aside.
  • Lay 2 sheets of phyllo dough (or yufka) on a flat, clean surface. Use a pastry brush to brush dough with glaze mixture. Then use a table spoon to spoon eggplant towards the bottom of the pastry. Roll dough up, tucking in the sides like a burrito and lay in an oiled baking sheet, seam side down.
  • Finish with the rest of the mixture and brush glaze on the top of the borek. Sprinkle with sesame seeds.
  • Bake borek at 350 degree F oven for 25 minutes or until borek is golden brown. When done, allow to cool for 10 minutes before serving.

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 168mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Double the Hatch Chile Chilaquiles

· 8 Comments

Double the hatch chile chilaquiles is loaded with hatch tomatillo salsa and roasted hatch chiles!

Double the Hatch Chile Chilaquiles via LittleFerraroKitchen.com

Double the hatch chile chilaquiles is what's on the menu for today! And thanks to the awesome guys at The Hatch Chile Store for stocking my freezer happily with roasted hatch chiles! 

So for today's Double the hatch chile chilaquiles, you get..that's right..double the hatch! I made 2 salsa's, 1 with red dried chiles and the other with roasted hatch and tomatillos (because 2 salsa's is much better than 1.) And of course I didn't think that was enough hatch action, the chilaquiles are also topped with more roasted hatch chiles ! I don't think there is ever such a thing as too much hatch chiles. Am I right or am I right?

Hatch Chile Chilaquiles via LittleFerraroKitchen.com

I know it is hatch chile season now and you can probably find them at most supermarkets, but the wonderful thing about The Hatch Store is that they can give you the delicious flavors of New Mexico ALL year long!

Hatch chile Recipe Ideas

So far I've made hatch fritatta, loaded hatch chile burger and hatch-chile latkes!

Print Recipe
5 from 8 votes

Double the Hatch Chile Chilaquiles

Double the hatch chile chilaquiles is loaded with hatch tomatillo salsa and roasted hatch chiles!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Keyword: hatch chile chilaquiles
Servings: 2 servings
Calories: 645kcal
Author: Samantha Ferraro

Ingredients

Hatch Chile Tomatillo Salsa

  • 1 lb tomatillos husks removed, washed and cut into quarters
  • 1 jalapeno seeds removed and cut into quarters
  • 3 garlic cloves
  • ½ onion cut into quarters
  • 5 roasted hatch chiles or you can roast them yourself, seeded
  • Small bunch of cilantro
  • ½ lime juiced
  • 1 Tb honey
  • Salt and pepper to taste
  • Olive oil for drizzling

Red Chile Salsa

Chilaquiles

  • 6 corn tortillas cut into small triangles
  • 2 eggs
  • 1-2 Tb butter
  • 4 roasted hatch chiles chopped
  • Cojita cheese crumbled
  • Sour cream optional
  • Avocado diced
  • Cilantro chopped for garnish
  • Canola oil for frying tortillas
US Customary - Metric

Instructions

  • First make the hatch tomatillo salsa. If you haven't roasted hatch chiles yet, place them in a 400 degree F oven and roast until skin is charred. Then remove from oven and place foil over for about 10 minutes. This will help remove the outer charred layer. Then remove seeds and reserve.
  • In another baking sheet, add the tomatillos, jalapeno, garlic and onion. Toss with salt, pepper and olive oil and roast at 400 degrees F for about 15-20 minutes or until the tomatillos are fork tender. Remove from oven and allow to cool for a few minutes.
  • Then place all roasted vegetables and hatch chiles in a food processor (or blender) with cilantro, lime juice, honey, salt and pepper. Blend until smooth or desired consistency. Taste for seasoning and set aside.
  • To make the red salsa, toast the dried chiles in a skillet for about 30 seconds -1 minutes turning them. They should toast slightly but not burn. Then remove chiles and place them in a bowl of warm water and allow to soak for about 30 minutes until they soften and the water turns a light red.
  • Then add the chiles to a food processor (or blender) with tomato, garlic, lime juice, oregano, honey and salt and pepper. Blend until smooth and add reserved soaking liquid if needed. Add a little at a time until desired consistency. Taste for seasoning and set aside.
  • To make the chilaquiles, Drizzle canola oil in a pan so it coats the bottom. Fry tortilla triangles in the oil until they crisp up and are slightly browned on both sides, about 1-2 minutes. Then drain well on a paper towel lined baking sheet to absorb excess oil.
  • In another pan, fry 2 eggs (or more if like) in butter until whites are set but yolk is still runny. When done, set aside.
  • To put together, place tortillas back in skillet (I used the one I fried tortillas in) and toss with a few tablespoons of tomatillo salsa. Toss gently until tortillas are covered with salsa. Then add fried eggs, red salsa, chopped hatch chiles, avocado, cojita cheese and cilantro.

Notes

Both salsa make more than needed for the chilaquiles.

Nutrition

Calories: 645kcal | Carbohydrates: 118g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 861mg | Potassium: 1820mg | Fiber: 30g | Sugar: 53g | Vitamin A: 11493IU | Vitamin C: 93mg | Calcium: 175mg | Iron: 6mg



Brown Sugar Cinnamon Swirl Challah

· 17 Comments

Brown sugar cinnamon swirl challah is a combination of cinnamon bun meets challah.

Brown Sugar Cinnamon Swirl Challah via LittleFerraroKitchen.com

I just got back from a super fun food conference in Seattle (enter cheesy food nerd here) and even though I am happy to be back to reality, Seattle has become one of my favorite food-loving cities ever! A huge thanks to the Hatch Chile store for sponsoring..a fabulous hatch recipe will be in the very near future!

Brown Sugar Cinnamon Swirl Challah via LittleFerraroKitchen.com

Before I left I shared this cinnamon swirl challah I made for both my mom's birthday and Rosh Hashanah. My mom lives in Hawaii and she's always asking me to send her baked goods, which I would love to do if the post office wasn't so fickle! We send each other packages of random stuff every few weeks and sometimes the box gets there fine in a few days but sometimes it takes a month! An entire month just to get to Hawaii! Can you imagine baklava or rugelach sitting across the Pacific in a cardboard box for 4 weeks? That would be devastating!

And  can I just say how incredibly proud I am of my first round challah? I like to call this "rustic chic". The beginning of the challah started out fine. You take 4 strands and interweave them and then continue to weave them in a circular motion around the bread. I was thinking of doing a step by step for this, but I would be lying to you if I said I knew what I was doing. I had a YouTube video open of the technique while I was braiding and still couldn't get it fully! Next time, I'll just stick with a 4 strand braid. But not too shabby, huh?

Brown Sugar Cinnamon Swirl Challah via LittleFerraroKitchen.com

Each strand is brushed with melted butter and generously sprinkled with cinnamon and brown sugar. I twisted each strand to create a swirl which made for a gorgeous visual when the bread was cut. As this bread bakes the entire house smells like cinnamon perfection and makes the most perfect french toast.

More Challah recipes

Challah for Brunch

Stuffed Challah French Toast

Print Recipe
4.91 from 20 votes

Brown Sugar Cinnamon Swirl Challah

Brown sugar cinnamon swirl challah is a combination of cinnamon bun meets challah and is perfect made into French toast!
Prep Time10 minutes
Cook Time30 minutes
Proofing1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Brunch, Snack
Cuisine: Jewish
Keyword: brown sugar challah, cinnamon challah
Servings: 16 servings
Calories: 181kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Filling

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.
  • Next, add eggs, oil and honey and whisk together.
  • Using a dough attachment on your mixer, gradually add sifted 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.
  • 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 the ball into 4 equal strands and roll each strand into a long snake, about 15 inches long. The use a rolling pin to flatten out the strand about 1-2 inches thick.
  • Next, stir the vanilla into the melted butter and use a pastry brush to brush melted butter all over your strand. Then sprinkle brown sugar and cinnamon generously, gently pressing the cinnamon and sugar into the dough. Then, twist the strand so it looks like a a spiral and continue with the rest. (It's ok if it's not perfect).
  • If doing a round challah, take your 4 strands and lay them in a cross. 2 vertical and 2 horizontal, having the strands go over and under each other.
  • Then take every other strand and place it over the one next to it, making a weave pattern. It doesn't have to be perfect. Tuck the ends underneath.
  • Place on cookie sheet and allow to rise for another 30 minutes.
  • When ready, place in pre-heated 350 degree F oven and bake for about 30 minute or until the top is golden brown. Check a few minutes before and if the top is cooking too fast, cover with foil.
  • When done, remove from oven and allow to cool slightly before cutting the bread.

Notes

Yields 2 challot

Nutrition

Calories: 181kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 325mg | Potassium: 60mg | Fiber: 2g | Sugar: 8g | Vitamin A: 265IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 2mg

Vegetarian Stuffed Grape Leaves

· 9 Comments

Vegetarian stuffed grape leaves filled with basmati rice, chickpeas, tomato and fresh aromatic herbs.

Vegetarian stuffed grape leaves filled with basmati rice, chickpeas, tomato and fresh aromatic herbs.

Vegetarian stuffed grape leaves are a nod to the ones I grew up with. Not that my mom's classic stuffed grape leaves with meat and rice aren't perfect (which they are!).

I grew up on eating my families simplified version with as little as 3 ingredients (not including lemon slices and water).

There was never any measuring really but the meat and rice mixture with the briny grape leaves always came out perfect. So perfect that our childhood friends still talk about my mom's famous grape leaves.

Vegetarian stuffed grape leaves filled with basmati rice, chickpeas, tomato and fresh aromatic herbs.

Vegetarian Stuffed Grape Leaves

These gorgeous vegetarian grape leaves can really be called vegan too! Loaded with basmati rice, fresh mint and dill, chickpeas and grated tomato. I par-cooked the rice just to help get things going. Unlike my mom's meat grape leaves, she puts the rice in uncooked leaving the juicy meat to add moisture. But with the vegetarian mixture, it needs a little more of a helping hand.

Vegetarian stuffed grape leaves filled with basmati rice, chickpeas, tomato and fresh aromatic herbs.

To see how I roll grape leaves, please check out my mom's stuffed grape leaves!

Ingredients

  1. First rinse the grape leaves. They come tightly packed in a jar. Gently remove the leaves and rinse them well in a colander under cold water. Separate the leaves carefully and rinse well. Allow to drain in colander while you make the filling.
  2. In a food processor, add the garbanzo beans and pulse a bit to get a crumbly texture and there are no whole beans. Set aside.
  3. In a large skillet with high sides, saute the chopped onion in olive oil for about 5 minutes until the onions becomes translucent. Then add the basmati rice and toss a bit with the olive oil to coat, for about another minute.
  4. Use a grater to grate the tomato. This gives you all the tomato juice but none of the skin. Add the grated tomato pulp to the rice mixture and toss to mix through. Then add all the herbs, the dried mint and fresh mint, parsley and dill. Add the garbanzo beans, emon zest and juice and season with salt and pepper.
  5. Add the vegetable stock and mix in. Cover the pan and cook until the liquid has evaporated, about 10 minutes. You don't want to cook the rice fully, just par cook it. Taste for seasoning.
  6. When done, allow mixture to cool slightly. Then set up your working station.
  7. Have the mixture close, your grape leaves and a large pot to cook the grape leaves. Line the bottom with any torn leaves and a few lemon slices.
  8. To roll grape leaves, lay 1 leaf flat with the dull side facing you. Remove the little stem. Place a small teaspoon amount of the mixture towards the bottom of the leave. Then roll half way up, tucking the sides in (just like a burrito) and then finish rolling.
  9. Place the grape leaf seam side down into your pot and finish rolling the rest. You also don't want to overfill because the rice expands.
  10. (You may have mixture left over, depending on how many leaves you use).
  11. Once all the stuffed grape leaves are rolled, top with leftover torn leaves and lemon slices. Add 2 cups of water and cook on low for about 45 minutes. You don't want to cook them too fast. Then taste to see if the rice is fully cooked.
  12. To serve, add a squeeze of lemon juice if you'd like.

More Vegetarian options

Print Recipe
4.92 from 12 votes

Vegetarian Stuffed Grape Leaves

Vegetarian stuffed grape leaves filled with basmati rice, chickpeas, tomato and fresh aromatic herbs.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Mezze
Cuisine: Mediterranean
Keyword: vegetarian stuffed grape leaves
Servings: 8 servings
Calories: 154kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • First rinse the grape leaves. They come tightly packed in a jar. Gently remove the leaves and rinse them well in a colander under cold water. Separate the leaves carefully and rinse well. Allow to drain in colander while you make the filling.
  • In a food processor, add the garbanzo beans and pulse a bit to get a crumbly texture and there are no whole beans. Set aside.
  • In a large skillet with high sides, saute the chopped onion in olive oil for about 5 minutes until the onions becomes translucent. Then add the basmati rice and toss a bit with the olive oil to coat, for about another minute.
  • Use a grater to grate the tomato. This gives you all the tomato juice but none of the skin. Add the grated tomato pulp to the rice mixture and toss to mix through. Then add all the herbs, the dried mint and fresh mint, parsley and dill. Add the garbanzo beans, emon zest and juice and season with salt and pepper.
  • Add the vegetable stock and mix in. Cover the pan and cook until the liquid has evaporated, about 10 minutes. You don't want to cook the rice fully, just par cook it. Taste for seasoning.
  • When done, allow mixture to cool slightly. Then set up your working station.
  • Have the mixture close, your grape leaves and a large pot to cook the grape leaves. Line the bottom with any torn leaves and a few lemon slices.
  • To roll grape leaves, lay 1 leaf flat with the dull side facing you. Remove the little stem. Place a small teaspoon amount of the mixture towards the bottom of the leave. Then roll half way up, tucking the sides in (just like a burrito) and then finish rolling.
  • Place the grape leaf seam side down into your pot and finish rolling the rest. You also don't want to overfill because the rice expands.
  • (You may have mixture left over, depending on how many leaves you use).
  • Once all the stuffed grape leaves are rolled, top with leftover torn leaves and lemon slices. Add 2 cups of water and cook on low for about 45 minutes. You don't want to cook them too fast. Then taste to see if the rice is fully cooked.
  • To serve, add a squeeze of lemon juice if you'd like.

Notes

Yields about 40 rolled grape leaves

Nutrition

Calories: 154kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 283mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg

Savory Tomato Stuffed Challah Bread

· 8 Comments

What would you stuff inside of challah? Well if you asked me, the first answer that I would blurt out would be some of my favorite ingredients. Sweet cherry tomatoes, roasted garlic cloves and salty feta cheese. As you cut through the challah, pops of red peek out and if you're lucky to get the slice with roasted garlic, that's a win in my book, Speaking of Book, here is my latest Mediterranean cookbook.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

With the abundance of cherry tomatoes I've been hoarding, a savory tomato stuffed challah was certainly on my list of "crazy things to do". I've never stuffed a challah before so this whole recipe was a combination of a whim experiment and selfishness, because...all things tomatoes..always!

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

I have to admit this turned out to be a gorgeous, bread. During baking, the seam that closed the tomatoes slightly opened up, exposing a huge head of roasted garlic and red cherry tomato. I love how beautifully rustic the bread turned out to be. This recipe makes 2 large loaves and I one stuffed with roasted tomatoes and the other I stuffed with sun-dried tomatoes.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

This is what the challah looks like on the inside..gorgeous, isn't it? As you braid the bread, the stuffing becomes intertwined and every piece you cut and each bite will have a stunning array of savory tomatoes and herbs.

And really...the possibilities are endless. If you don't like tomatoes (and how can we be friends?) then how about just fresh herbs and cheese? I also have sweet stuffed ideas in my head...like a play on a cinnamon roll with brown sugar and pecans! Wouldn't that be lovely for Thanksgiving?

What would you stuff your challah with?

Method:

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

1) 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.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

2) Next, add eggs, oil and honey and whisk together.

3) Using a dough attachment on your mixer, gradually add sifted 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.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com


4) 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.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

5) 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.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

6) 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.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com
Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

7) Divide dough into 3 pieces, this will be your braid strands.. Take 1 of the strands and roll making a long snake, about 15 inches long, but it should be thick enough to stuff, about 1-2inches thick. Use a rolling pin to flatten the strand.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com
Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

8) Next use a teaspoon to fill the strand. Don't overfill, leaving the ends along. 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 breading.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

9) Line 3 strands together and pinch at 1 end. Braid a 3-sgrand bread and pinch the bottom end together.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

10) Place on baking sheet and cover challah with a towel. Allow to rise for another 30 minutes.

11) When done, Brush challahs with egg wash and sprinkle with coarse sea salt and freshly chopped herbs.

Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

12) Bake at 375 degrees F for 30 minutes then bring the temperature down to 350 degrees F for 10 minutes.

13) Allow to cool before cutting.

More great Challah recipes:

Cardamom Date and Rosewater Challah

Round Fig Challah for Rosh Hashanah

Garlic Rosemary Challah

Print Recipe
5 from 10 votes

Savory Tomato Stuffed Challah Bread

Savory tomato stuffed challah bread with fresh herbs and salty feta cheese.
Prep Time15 minutes
Cook Time30 minutes
Proofing2 hours
Total Time2 hours 55 minutes
Course: Brunch
Cuisine: Jewish
Keyword: apple stuffed challah, savory challah, tomato challah
Servings: 16 servings
Calories: 182kcal
Author: Samantha Ferraro

Ingredients

Challah

Roasted Tomato Filling

Sun-dried Tomato Filling

  • 1 cup feta crumbled,
  • ¼ cup sun dried tomatoes chopped
  • Fresh herbs basil, rosemary, oregano, etc, chopped finely
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.
  • Next, add eggs, oil and honey and whisk together.
  • Using a dough attachment on your mixer, gradually add sifted 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.
  • 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, this will be your braid strands.. Take 1 of the strands and roll making a long snake, about 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. Don't overfill, leaving the ends along. 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 breading.
  • Line 3 strands together and pinch at 1 end. Braid a 3-sgrand bread and pinch the bottom end 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 sprinkle with coarse sea salt and freshly chopped herbs.
  • Bake at 350 degrees F for 30 minutes.
  • Allow to cool before cutting.

Challah Filling

  • In a baking dish, toss together the cherry tomatoes, garlic, olive oil, salt and pepper and herbs until well coasted. Roast at 400 degrees F for about 15 minutes until tomatoes begin to blister and garlic is soft. Allow to cool and add crumbled feta and fresh herbs.
  • For the sun-dried tomato challah, just mix those ingredients together. Taste for seasoning.

Notes

Yields 2 challah. 

Nutrition

Calories: 182kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 470mg | Potassium: 152mg | Fiber: 1g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 2mg
Savory Tomato Stuffed Challah via LittleFerraroKitchen.com

Hatch Chile Burgers

· 10 Comments

Hatch chile burgers piled high with Jarlsberg cheese, hatch chiles and creamy guacamole! You haven't had a burger like this!

Hatch Chile Burgers via LittleFerraroKitchen.com

The last time Joe and I made burgers was for our anniversary a few years ago. It was before the blog and we were in some weird "lets be as healthy as we can be" phase and did everything you're not supposed to when making burgers. I got the leanest cut of meat and whole wheat buns. I remember we made baked onions rings and faked our smiles as we forced the swallow down. The burgers were thick, dry and tough as hockey pucks but we pretended they were the best things ever. We forgot how amazing a good quality burger is and have omitted them from the menu rotation ever since. Sad, but true.

Hatch Chile Burgers via LittleFerraroKitchen.com

Hatch chile can be ordered here. I still had some whole roasted hatch in the freezer and couldn't wait to throw them in between a juicy burger. I kept the Southwest flair going and made a simple, quick and ultra creamy guacamole, added some Jarlsberg cheese and made a delicious spicy sauce with mayo, ketchup and lots of sriracha. This burger was messy, juicy, full of intense flavors and craved me wanting more!

In fact, confession. I had one burger patty left and ate this burger again, the next morning. I even posted it on Instagram so it has to be true.

More Grilling ideas

Hatch Chile Burgers via LittleFerraroKitchen.com
Print Recipe
5 from 11 votes

Hatch Chile Burgers

Hatch chile burgers piled high with Jarlsberg cheese, hatch chiles and creamy guacamole!
Prep Time15 minutes
Cook Time10 minutes
Chilling20 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: burger with hatch chile, green chile burger, hatch chile burger
Servings: 4 servings
Calories: 961kcal
Author: Samantha Ferraro

Ingredients

  • 1 lb ground beef 80/20 ratio
  • 8 slices Jarlsberg or good quality Swiss cheese
  • 4 roasted Hatch chiles seeds removed and cut in half lengthwise
  • 4 Brioche burger buns
  • Salt and pepper to taste
  • Olive oil for brushing on burgers

Guacamole

Spicy Russian Dressing

  • Mix 2 parts mayonnaise, catsup, 1 part sriracha.
US Customary - Metric

Instructions

  • First prep burgers. Lightly form meat into 4 burger patties. Season with salt and pepper and allow to rest in the fridge until ready to use. Note* I like to make this early in the day and then take them out of fridge about 20 minutes before cooking.
  • Make guacamole by combining all ingredients in a bowl. Set aside until ready to use. Do the same with the Spicy Russian dressing.
  • Heat up a cast iron skillet (or grill, if using) and brush olive oil lightly on the burger patties. Use your thumb and make a slight indent in the center of each burger patty. This helps preventing them from bulking up as they cook.
  • Cook burgers on each side for about 3-4 minutes or until desired doneness. About 30 seconds before done, add 2 slices of cheese on top of each burger until melted. You can also cover with a lid to help melt faster. When done, remove to a plate and allow to rest.
  • In the same pan, cook the hatch chiles until warmed through. When done, place on top of burger. Also, use the same pan to toast the burger buns.
  • To assemble, spoon guacamole on bottom bun, then burger with cheese and hatch chile, Spicy Russian dressing and top bun. Serve with yrou favorite peppers and pickles.

Nutrition

Calories: 961kcal | Carbohydrates: 52g | Protein: 40g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 680mg | Potassium: 844mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1195IU | Vitamin C: 24mg | Calcium: 389mg | Iron: 4mg

Reuben Sandwich, Kicked Up a Notch

· 7 Comments

Classic Reuben sandwich, kicked up a notch with a tangy and spicy homemade Russian dressing.

Reuben Sandwich, Kicked Up a Notch via LIttleFerraroKitchen.com

One of our favorite things to do when we go to LA, is to have a lunch at Canter's Deli! It's a landmark...a classic. The "mature" wait staff has been there for years, the lines are long and the food big and good. I miss NY delis so much, but am so thankful I can still get my deli-fix when we go into the City.

This version has a hit of sriracha, horseradish and briney capers. I keep a small jar of it in the fridge and dip anything I can into it!

Reuben Sandwich-Kicked Up a Notch via LittleFerraroKitchen.com

More great finger food

Print Recipe
5 from 8 votes

Reuben Sandwich, Kicked Up a Notch

Classic Reuben sandwich, kicked up a notch with a tangy and spicy homemade Russian dressing.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch, Main
Cuisine: American
Keyword: homemade reuben sandwich
Servings: 1 sandwich
Calories: 1075kcal
Author: Samantha Ferraro

Ingredients

  • 2 slices of Jewish rye bread
  • 2 oz Pastrami sliced
  • ¼ cup good quality saurkraut
  • 2 oz swiss cheese sliced
  • 2 Tb butter softened

Homemade Russian Dressing

US Customary - Metric

Instructions

  • Begin by combining all the russian dressing ingredients in a bowl. Mix together well and taste for seasoning, Adjust as necessary. Set aside.
  • To make the sandwich, first drizzle a small amount of oil in a skillet and heat the pastrami. The meat is cooked already, but still needs to be heated up. This takes a minute. When done, remove to a plate and set aside. Then heat up the sauerkraut for a few seconds until heated through. Set aside.
  • Butter 1 Tb on 1 side of bread and the other Tb of butter on the other piece of bread. In the same skillet, toast the bread, butter side down. Then spread on 1-2 TB of Russian dressing on 1 slice of bread, then add the pastrami, sauerkraut and cheese. Top the sandwich the 2nd slice of bread.
  • Cover pan with a lid so that the cheese can melt, about another minute.
  • When done, cut sandwich in half and serve with your favorite pickle.

Notes

The Russian dressing yields more servings, so save for another use!

Nutrition

Calories: 1075kcal | Carbohydrates: 45g | Protein: 34g | Fat: 85g | Saturated Fat: 32g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 2789mg | Potassium: 505mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1407IU | Vitamin C: 40mg | Calcium: 599mg | Iron: 5mg

Black Bean Falafel with Heirloom Tomato Salsa

· 10 Comments

Black bean falafel is a twist on the traditional falafel and offers a South-West feel with added cumin and spicy jalapeno.

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

Middle east meets Tex-Mex today. 2 opposing food worlds collide and join together in a balance of tasteful and delicious falafel harmony.

May I present...Black Bean falafel!

Never...ever...use canned beans! Just don't even go there. Don't even think about it.

Because this will happen.

Just like the homemade falafel recipe, dried beans are best. I believe this is the only recipe where you don't have to cook the beans prior to cooking your recipe. The only thing is that you have to soak them for several hours. I just do it overnight and they are ready to go the next day. It is amazing to see the transformation from these small hard beans to plump ones.

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

I love the flavors of this falafel! Similar ingredients as with the classic falafel, but I pumped up the cumin a bit more and added in a small chopping of jalapeno to offer a "south west" kinda feel.

The beautiful salsa that accompanies is from my first heirloom tomato haul of the season. A simple salsa of gorgeous heirlooms, jalapeno, cilantro and lime juice is the perfect bright bite to counter the deep black beans and cumin. And the white spread is my standard cucumber-mint-yogurt dip that I make for just about everything!

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

For sake of confusion, I think it would be helpful to show the step by step even though it's basically the same thing as the classic falafel. Ahem...my point is...please don't used canned beans! lol

I hope you enjoy this recipe as much as me and please let me know how you liked it! And may I suggest subbing the pita bread for fresh butter lettuce cups? Delish!

Method:

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

1) Soak dried black beans and chickpeas overnight in a large bowl filled with water. The black beans will turn the water black, which is just fine.

2) The next day, drain the chickpeas and pulse them in a food processor until crumbly and there are no whole beans left. Transfer to a large bowl.

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com
3) In the same food processor, pulse together the onion, jalapeno, garlic, cilantro, cumin, cayenne, salt, pepper and flour. Pulse together until it almost looks like a paste. Add parsley mixture to beans and then add baking powder and soda just before frying. Mix everything well.

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com
Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

4) Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter in. If it sizzles, it's ready.

5) Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

6) Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

When done, place them on a paper toweled line baking sheet and immediately sprinkle with salt.
Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

7) To make the salsa, add chopped tomatoes, cilantro, jalapeno and lime juice together. Season with salt and pepper and taste for seasoning.

8) To make the yogurt-mint sauce, simple add Greek yogurt, chopped mint, lemon juice, and chopped cucumber in a bowl. Season with salt and pepper and drizzle olive oil on top.

9) Assemble falafel by spreading the mint yogurt sauce on the pita, then falafel and top with heirloom tomato salsa. This also tastes amazing in fresh butter lettuce cups.

Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

More great falafel inspiration

Print Recipe
5 from 6 votes

Black Bean Falafel with Heirloom Tomato Salsa

Black bean falafel is a twist on the traditional falafel and offers a South-West feel with added cumin and spicy jalapeno.
Prep Time15 minutes
Cook Time20 minutes
Bean Soaking8 hours
Total Time8 hours 35 minutes
Course: Main
Cuisine: Mediterranean
Keyword: black bean falafel, falafel made with black beans
Servings: 12 servings
Calories: 141kcal
Author: Samantha Ferraro

Ingredients

Black Bean Falafel

Heirloom Tomato Salsa

  • 1-2 small heirloom tomatoes chopped small
  • ½ jalapeno seeded and finely chopped
  • few sprigs of fresh cilantro chopped
  • 1 lime juiced
  • Salt and pepper to taste

Cucumber-Mint Yogurt

  • ½ cup Greek yogurt
  • 4-5 fresh mint leaves chopped
  • ½ lemon juiced
  • ¼ of a small Persian cucumber peeled and finely chopped
  • 1 teaspoon olive oil
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Soak dried black beans and chickpeas overnight in a large bowl filled with water. The black beans will turn the water black, which is just fine.
  • The next day, drain the chickpeas and pulse them in a food processor until crumbly and there are no whole beans left. Transfer to a large bowl.
  • In the same food processor, pulse together the onion, jalapeno, garlic, cilantro, cumin, cayenne, salt, pepper and flour. Pulse together until it almost looks like a paste. Add parsley mixture to beans and then add baking powder and soda just before frying. Mix everything well.
  • Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter in. If it sizzles, it's ready.
  • Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
  • Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  • When done, place them on a paper toweled line baking sheet and immediately sprinkle with salt.
  • To make the salsa, add chopped tomatoes, cilantro, jalapeno and lime juice together. Season with salt and pepper and taste for seasoning.
  • To make the yogurt-mint sauce, simple add Greek yogurt, chopped mint, lemon juice, and chopped cucumber in a bowl. Season with salt and pepper and drizzle olive oil on top.
  • Assemble falafel by spreading the mint yogurt sauce on the pita, then falafel and top with heirloom tomato salsa. This also tastes amazing in fresh butter lettuce cups.

Video

Notes

Falafel mixture can be made ahead prior to adding baking powder and baking soda.
The mint-yogurt sauce is in rough measurements, make as much or as little as desired.
To re-heat falafel, place them on baking sheet in 350 F degree oven until warm.
 
Yields 24 falafel

Nutrition

Calories: 141kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 0.4mg | Sodium: 488mg | Potassium: 542mg | Fiber: 6g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg

Grilled Steak and Tomatoes (Spanish Dinner Recreation)

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A re-creation of our favorite Spanish dinner from Spain, with grilled rib eye, tomatoes and peppers all drizzled with gorgeous Spanish olive oils.

Dinner in Spain Re-creation via LittleFerraroKitchen.com

I love learning and experiencing how other cultures celebrate food.

A Food Lovers Unedited View of Spain via LittleFerraroKitchen.com

Traveling to Spain has certainly been one of the biggest highlights of my life. The people, the culture, the food and the scenery are incredible. But there was one specific time and place that made the entire trip…unforgettable.

A few months ago I shared photos of our trip, but I really wanted to highlight a special place that Joe and I just fell in love with.

A Food Lovers Unedited View of Spain via LittleFerraroKitchen.com

Bar Nesto is tucked away within the small alleys of San Sebastian, Spain. A lovely, charming, small beach community, San Sebastian isn’t only for the beach-goers but also for the major foodies! It is one of the best cities in the entire world for food and is one of the cities in the world to hold the most Michelin star rated chefs per square meter!

We enjoyed tapas in Barcelona, but it was the pintxos in San Sebastian that we will never forget. There is an entire culture and expertise in the way the locals savor their pintxos and way of living and feeling relaxed and connecting with friends at the pintxos bars.

A Food Lovers Unedited View of Spain via LittleFerraroKitchen.com

Bar Nestor we will never forget. Through recommendations, we found the small bar tucked in between other business. You can’t fit many people in at once, but once you get to the bar, get ready because you won’t want to leave. We were told to not be shy at local pintxos bars or you won’t get any food. In my “almost” perfect (aka non-existent) Spanish, I confidently walk into the bar and attempted to order food.

We stood at the bar, listening to the large hum of what we could understand. Shoulders touching other shoulders and glasses of cidre and wine clinking with each other. Small piles of little white tissues covered various parts of the restaurant, which was a good thing. The more napkins on the floor = the better the food. Locals piled into this small bar laughing and eating and throwing their used tissues on the floor. I will never forget this experience.

Dinner in Spain Re-creation via LittleFerraroKitchen.com

The menu was limited and seasonings simple at it’s best. Extra virgin olive oil is the true flavor enhancer. We ordered just about everything from their simple menu including a bone-in rib eye steak served in it’s own iron skillet. The smell and steam permeated the entire bar.

Alongside the steak we ordered a plate of deep red tomatoes and roasted Padron peppers, also seasoned simply with Maldon salt and luxurious extra virgin olive oil. There is something spectacular about Spain’s liquid gold, probably because Spanish olive oil is some of the best olive oils in the world!

For months, Joe and I have talked about re-creating this amazing experience at home. Of course nothing will take the place of that first feeling of walking into Bar Nesto and being with the locals, throwing our tissues on the ground and eating the most perfect plate of tomatoes, but it doesn’t hurt to try right?

So to reminisce the amazing experience, we did a “re-creation” meal of sorts to pay homage to our favorite city in the entire world and a nod to the elegant Spanish olive oil.

More steak and grilling inspiration

Print Recipe
5 from 3 votes

Grilled Steak and Tomatoes

A re-creation of our favorite Spanish dinner from Spain, with grilled rib eye, tomatoes and peppers all drizzled with gorgeous Spanish olive oils.
Prep Time10 minutes
Cook Time10 minutes
Resting Time10 minutes
Total Time30 minutes
Course: Main
Cuisine: Spanish
Keyword: grilled steak with tomatoes, Spanish grilled steak
Servings: 2 servings
Calories: 509kcal
Author: Samantha Ferraro

Ingredients

Tomato Salad

Roasted Peppers

  • 1 cup Padron peppers or small baby bell peppers
  • Maldon sea salt
  • Olive oil

Grilled Rib-eye Steak

US Customary - Metric

Instructions

  • To make tomatoes, place tomatoes on a plate and sprinkle generously with sea salt. Drizzle tomatoes with Spanish olive oils.
  • To make rib-eye, heat either a charcoal grill or indoor grill pan until very hot. Season steak with salt, pepper, thyme and drizzle with olive oil. Cook steak on each side for about 5 minutes or until desired doneness and the outside is nice and charred. Let the steaks rest for at least 10 minutes before slicing.
  • On the same grill, add the peppers and grill until all sides are charred. Season peppers with salt and olive oil.

Nutrition

Calories: 509kcal | Carbohydrates: 8g | Protein: 47g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 126mg | Potassium: 1030mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1334IU | Vitamin C: 77mg | Calcium: 36mg | Iron: 4mg