Garlic Soup

INGREDIENTS

  • 4 garlic cloves, minced, plus 1 garlic clove, cut in half
  •  Salt to taste (about 2 teaspoons)
  • 1 bay leaf
  • ¼ teaspoon dried thyme, or a few sprigs fresh thyme
  • ½ cup pasta, such as elbow macaroni, orecchiette or fusilli
  • 1 cup frozen peas
  • 4 slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
  • 2 large eggs, beaten
  • 1 tablespoon extra-virgin olive oil
  •  Ground pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese

PREPARATION

  1. Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
  2. Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
  3. Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
  4. Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
  5. Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.
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Persian-Style Roast Turkey

Cook Time: 250 minutes
Prep Time: 40 minutes
Servings: 8

Ingredients

  • 5 cloves garlic, 2 finely grated and 3 whole and unpeeled
  • 2 tbsp. ground turmeric
  • 1 tbsp. plus 1 tsp. ground cumin
  • 1 tbsp. sweet paprika
  • 1/2 tsp. cayenne
  • 1/2 cup olive oil
  • 1 turkey (12 to 15 lbs.)
  • Kosher salt
  • 4 cups pomegranate juice
  • 1 cup pomegranate molasses
  • 4 dried Persian limes, smashed (optional)
  • 2 cups low-sodium chicken stock, plus more for the gravy
  • 1 onion, quartered
  • 1 orange, halved
  • 1 lemon, halved
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 tbsp. flour
  • 2 tsp. honey
  • 1 1/2 cups walnuts, toasted and finely chopped

Preparation

1. For the turkey, in a small bowl, mix the grated garlic, turmeric, 1 tbsp. cumin, the paprika, and cayenne. Rub the oil and then the spice mixture inside the cavity and all over the turkey; season generously with kosher salt inside and out. Let the turkey marinate at room temperature for 1 hour.

2. While the turkey is marinating, make the pomegranate sauce. In a large pot, bring the pomegranate juice, pomegranate molasses, limes (if using), and the remaining 1 tsp. cumin to a boil, then reduce heat to medium-low and simmer, stirring often, until thickened, about 30 minutes. Transfer 1/2 cup of the sauce to a small bowl and reserve for the gravy.

3. Position a rack in the bottom third of the oven and preheat to 350°. Place the turkey on a rack set inside a large roasting pan. Pour 2 cups stock in the pan. Stuff the whole garlic, the onion, orange, lemon, and herb sprigs into the cavity. Tuck the wing tips under the turkey and loosely tie the legs together with kitchen twine. Generously brush the turkey with the pomegranate sauce. Tent loosely with foil and roast the turkey, brushing every 20 to 30 minutes with more of the sauce, until an instant-read thermometer registers 165° when inserted into the thickest part of the thigh without touching the bone, 3 1/2 to 4 hours. Transfer the turkey to a cutting board and let rest for 30 minutes.

4. While the turkey rests, make the gravy. Strain the pan drippings into a large heatproof 2-cup measuring cup. Let sit until the fat rises to the top, about 5 minutes. Skim off the fat; transfer to a small bowl. Transfer 1/4 cup of the fat to a saucepan; heat over medium-high. Add the flour and whisk to blend. Cook, whisking often, until it begins to bubble, 1 to 2 minutes. If needed, add enough stock to the drippings to measure 1 1/2 cups, then add to the pan. Cook, whisking constantly, until thick, about 3 minutes. Whisk in the reserved 1/2 cup pomegranate sauce and the honey. Thin with more stock, if desired. Stir in the walnuts; season with kosher salt. Carve the turkey; serve with the gravy.

Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric

YIELD 4 servings

TIME 1 hour, plus marinating

INGREDIENTS

  • 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  •  Kosher salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon fennel seed
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn

PREPARATION

  1. Season chicken parts with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees.
  4. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
  6. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  7. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  8. Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Involtini

Ingredients:
3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
¾ cup olive oil, or as needed
8 ounces feta cheese, crumbled
½ cup pine nuts
cup raisins, soaked in hot water for 10 minutes until plump, then drained
¼ cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 ½ teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 ½ cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices

Directions:
1. Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
2. In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
3. Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
4. Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
5. Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

Potato Chowder

Ingredients:
2 stalks celery
2 russet potatoes
1 carrot
1 yellow onion
1 bunch chives
1 clove garlic
mustard seed
sweet paprika
cayenne
smoked paprika

Directions:
1. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion and garlic. Thinly slice the chives.
2. In a large pot, heat 2 tsp olive oil on medium-high until hot. Add the carrot, celery, potatoes, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
3. Add the spices to the pot of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency: stir to thoroughly combine.
4. Garnish with chives.

Broccoli &White Bean Burgers

Ingredients:
1 large egg
1 1/2 C cannellini beans
3 cloves garlic
1/2 lb broccoli
1/4 C panko breadcrumbs

Directions:
1. Wash and dry the vegetables. Cut the broccoli into small pieces. Drain and rinse the beans; transfer to a large bowl and mash with a fork. Peel and mince the garlic.
2. In a large pan, heat 1 tsp olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the beans, minced garlic and salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the beans begin to brown. Add 3/4 c water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.
3. Add the egg and breadcrumbs to the bowl of cooked broccoli and beans; season with salt and pepper. Stir to thoroughly combine. Using your hands, gently form the mixture into two 1-inch-thick patties. Transfer to a plate. In the same pan, heat 1 tsp olive oil on medium high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Pad Thai

Ingredients:
1 egg lightly beaten
1 TBS sliced shallot
1 TBS chopped salted radish
1 handful rice stick noodle
1/4 c plus 2 TBS water
1 c fresh bean sprouts
1/4 c fresh chives, cut into one inch long pieces
1 TBS sugar
2 TBS chopped roasted peanut
vegetable oil for frying

Directions:
1. Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.
2. Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.
3. Heat 1 TBS of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces. Remove, set aside.
4. Add 1 TBS oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 c of pad thai sauce and mix well. Add sugar, cooked egg, bean sprout, and chive. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side. Now dazzle your friends with the fact that your pad thai looks and tastes just as good as any restaurant.
5. You may add Thai chili powder, sugar, and crushed peanuts at the table on the side.