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.

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.

Portobello Mushroom Burgers

Ingredients:
4 large portobello mushroom caps
1/4 c balsamic vinegar
2 TBS olive oil
1 tsp basil
1 tsp oregano
1 TBS minced garlic
salt and pepper to taste
4 oz. thinly sliced Provolone cheese

Directions:
1. Cut stems off mushrooms, and place smooth side up in shallow dish.
2. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
3. Preheat grill for medium high heat.
4. Brush grate with oil. Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese, if desired, during the last 2 minutes of grilling.

Greek Tortellini Salad

Ingredients:
2 (9-oz.) packages cheese tortellini
1/2 c extra virgin olive oil
1/4 c lemon juice
1/4 red wine vinegar
2 TBS chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
6 eggs
1 lb baby spinach leaves
1 c crumbled feta cheese
1/2 c slivered red onion

Directions:
1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Beef Bourguignon

Ingredients:
3 cups burgundy wine
2 TBS brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 tsp salt
2 lb cubed beef chuck roast
4 TBS olive oil, divided
2 onions, chopped
3 TBS all-purpose flour
1 TBS tomato paste
2 cloves garlic, crushed
10.5 oz beef broth
salt and pepper to taste
4 TBS butter
1 lb fresh mushrooms sliced

Directions:
1. For marinade: in a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
2. Preheat oven to 300 degrees F.
3. For Bourguignon: Strain the meat from the vegetables and marinade; reserver marinade. Dry meat with paper towels. Heat 2 TBS of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
4. Pour a cup of marinade into the skillet and deglaze the skillet then return this liquid to the reserved marinade.
5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with meat, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
7. Bake at 300 degrees F for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Chimichurri Sauce

Ingredients:

  • 2 cups fresh flat leaf parsley, firmly packed
  • 1/4 cup fresh oregano leaves (optional) or 1 teaspoon dried oregano
  • 1/4 cup fresh cilantro (optional)
  • 3-6 cloves of garlic (to taste)
  • 2 tablespoons chopped red onion
  • 1/2-3/4 cup olive oil
  • 2 tablespoons red wine vinegar (or to taste)
  • 1 tablespoon lime juice (or to taste)
  • Kosher salt and red pepper flakes to taste

Directions:

  1. lse the garlic and onion in the food processor and pulse just until until finely chopped.
  2. Add the parsley, oregano, and cilantro (if using) and pulse briefly, just until the herbs are finely chopped.
  3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped).
  1. Season with salt and red pepper flakes to taste.
  2. Store in the refrigerator until ready to serve.