Tag: Fall

Spiced Beef Puffs

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I’d never had sujuk, or Palestinian-style spiced beef puffs, until I adapted this recipe from my Baladi cookbook. They reminded me of southern Iranian sambuseh, which, as the name suggests, taste a lot like Ethiopian and Eritrean sambusa and South Asian lamb samosas. Basically what I’m trying to say is (a) I love observing patterns of migration and travel through food and (b) meat encased in puff pastry is always delicious. 

Ingredients:

  • 1 sheet of store-bought puff pastry
  • 2 eggs, beaten
  • Handful of sesame seeds, to sprinkle
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 1 tablespoon pomegranate molasses
  • 1 pound ground beef or lamb
  1. Combine paprika, coriander, cumin, red pepper, cinnamon, nutmeg, salt, garlic, onion, pomegranate molasses, and ground beef in a bowl and set aside.
  2. Lay the pastry flat so that you have one large rectangle, with the long side closest to you. Place some of the meat in a sausage shape along one long edge of the rectangle. Carefully roll the pastry over the sausage, just until the meat is covered. Brush the edge with egg to seal it, brush the top with egg and sprinkle with sesame seeds, the cut the roll away from the rest of the pastry. Place on a baking sheet lined with parchment paper. Continue filling, rolling, sealing, brushing, sprinkling, and cutting until you have used up all of the filling and pastry. You should have 3-4 long longs of pastry-covered meat. Place the logs in the fridge to firm up for 20 minutes.
  3. Preheat the oven to 425F degrees. Remove the logs from the refrigerator and bake them for 25-35 minutes until the meat is cooked and the pastry is golden. Slice into 12-14 pieces and serve.

Kale and Artichoke-Stuffed Shells

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Remember stuffed pasta shells? To me, they’re the ultimate 90’s food: comforting, delicious, and a little kitschy. I used to make a richer version back then as a wee Yogurtsoda, but these days, I’ve updated my go-to stuffed shells to this lighter, healthier recipe adapted from Food & Wine. Trust me, you won’t even notice that these are meatless.

Ingredients:

16 uncooked jumbo pasta shells (about 6 ounces), plus more, if needed
1 1/2 cups jarred marinara sauce
1 teaspoon finely chopped jarred Calabrian chiles
1 teaspoon fennel seeds
Cooking spray
1/4 cup olive oil, divided
4 garlic cloves, finely chopped
2 medium bunches lacinato (Tuscan) kale, stemmed and chopped (about 6 cups)
1 12-ounce jar marinated quartered artichoke hearts, drained and chopped
1 15 ounce can cannellini beans, drained and rinsed
1 5 ounce container garlic-and-herb spreadable cheese (such as Boursin)
4 ounces provolone cheese, shredded (about 1 cup)
Salt

1. Preheat oven to 375F degrees. Bring 3 quarts salted water to a boil in a large saucepan over medium-high. Add pasta shells; cook, stirring occasionally, until pasta is al dente, about 8 minutes. Drain and rinse with cold water; set shells aside.

2. Stir together marinara, Calabrian chiles, and fennel seeds in a medium bowl. Season with salt to taste. Spray a large glass or ceramic baking dish with cooking spray; spread sauce in an even layer in dish, and set aside.

3. Heat 2 tablespoons oil in a large skillet over medium; swirl to coat. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add kale, and toss to coat. Drizzle 1/4 cup water over kale. Cover and cook until kale is tender, about 5 minutes, stirring once halfway through cook time. Add artichoke hearts; cook, uncovered, stirring occasionally, until warmed, about 2 minutes. Remove from heat.

4. Combine beans, spreadable cheese, and remaining 2 tablespoons oil in a food processor; process until smooth and creamy, about 45 seconds, stopping to scrape down sides as needed. Add bean mixture to kale mixture, and stir until combined. Season with salt to taste.

5. Spoon bean mixture evenly into cooked pasta shells (about 3 tablespoons per shell). Arrange shells on marinara mixture, and sprinkle evenly with provolone. Bake, uncovered, in preheated oven until provolone melts and sauce is bubbly, about 20 minutes. Increase oven temperature to high broil, and broil until cheese begins to brown, 1 to 3 minutes. Serve warm.

Red Pepper and Gouda Deviled Eggs

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Who doesn’t love deviled eggs? Not I. Here’s a super easy appetizer that’s perfect for the holiday season (or anytime, really). Roasted red peppers and smoky gouda give these a unique and savory twist.

Ingredients:

1 dozen eggs
3 tablespoons mayonnaise
3 tablespoons jarred roasted red peppers, drained
1 tablespoon sun-dried tomatoes preserved in oil, drained
1 tablespoon aged gouda, plus 1 teaspoon, for garnish
1 teaspoon lemon juice
1 clove garlic
1/2 teaspoon good-quality olive oil
1/2 teaspoon chopped anchovies
1/2 teaspoon paprika, plus more for garnish
Salt
24 capers, for garnish

1. Boil eggs, cool in an ice bath, and peel.

2. Neatly slice cooked eggs in half. Remove yolks and place in a food processor. Add mayonnaise, red peppers, sun-dried tomatoes, 1 tablespoon gouda, lemon juice, garlic, olive oil, anchovies, paprika, and salt to the food processor. Pulse yolk mix until creamy.

3. Fill a clean ziploc bag with the yolk mix and snip a tiny hole in the corner of the bag for piping. Pipe filling into plated and reserved egg whites. Garnish with capers, remaining 1 teaspoon gouda, and a dusting of paprika.

Chicken Meatball Tantanmen

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It’s ramen season! Shio ramen, shoyu ramen, Hokkaido-style ramen, I don’t care. Gimme all the ramen.

I made this spicy chicken meatball tantanmen ramen in my donabe, adapted from my Donabe cookbook. It’s a bit of effort but the results are well worth it. Make sure to seek out fresh ramen noodles for this recipe, as they’ll stay springy in the hot broth.

Ingredients:

1 pound ground chicken or turkey
1 egg
1 tablespoon katakuriko (potato starch)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 plus 1 tablespoon sake
4 teaspoons finely grated peeled ginger
1 tablespoon sesame oil
1 clove garlic, finely grated
4-5 green onions, minced (white part only) plus 1 green onion minced, for serving
1 teaspoon tobanjan (fermented chili bean paste)
3 1/2 cups chicken stock
2 tablespoons miso (I used red miso)
1/2 tablespoon soy sauce
5 leaves green or napa cabbage, cut into 1-inch pieces
7 ounces medium or firm tofu, cut into large cubes
1/4 cup tahini
3 ounces enoki mushrooms, trimmed and pulled apart
5 ounces mung bean sprouts
1 or 2 packages fresh ramen noodles, cooked, drained, and set aside
Ground toasted white sesame seeds, for serving
Chili crisp or la-yu (chili oil), for serving
Kurozu (Japanese black vinegar), or rice vinegar or balsamic vinegar, for serving

1. Make the meatballs: combine chicken, egg, potato starch, salt, pepper, 1 tablespoon sake, and 2 teaspoons ginger in a bowl and knead until combined and smooth. Set aside.

2. Heat the sesame oil in a donabe and saute the garlic, 2 teaspoons ginger, and half of the green onions over medium heat until aromatic, about 2 minutes. Push them to one side and add the tobanjan on the open side. Stir the tobanjan until aromatic, about 30 seconds. Add 1/4 cup sake and chicken stock. Whisk in the miso and add the soy sauce. Cover and bring to a simmer.

3. Add the cabbage and tofu to the broth. Form the chicken mixture into balls about 1 1/2 inches in diameter and drop them into the broth. Cover and simmer until the meatballs are cooked through, about 5 minutes, then stir in the sesame paste. Add the mushrooms and bean sprouts and cook for 2 minutes. Sprinkle the remaining green onions and some ground sesame seeds and turn off the heat.

4. Assemble the cooked ramen noodles in individual bowls and carefully ladle the meatballs and broth mixture into the bowls. Add some chili crisp and vinegar to taste.

Khoresh-e Qarch (Iranian Mushroom Braise)

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I didn’t grow up eating khoresh-e qarch but I love anything with mushrooms so I had to try this. Adapted from a Najmieh Batmanglij recipe, this khoresh is super savory, thanks not only to the musrhooms but the the slow-and-low browning and braising of lots of onions and chicken. Serve this with basmati rice and fresh herbs on the side for a comforting meal.

Ingredients:

2 onions, sliced
2 cloves garlic, chopped
2 pounds boneless chicken thighs, cut into one-inch cubes
5 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound cremini mushrooms, washed and trimmed
2 tablespoons flour
2 tablespoons lime juice
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
1 egg, beaten

1. In a dutch oven, brown onions, garlic, and chicken in 3 tablespoons oil. Add salt and pepper. Pour in 1/2 cup water, cover and simmer over low heat for 45 minutes, stirring occasionally.

2. Slice mushrooms and sprinkle with flour and saute in 2 tablespoons oil.

3. Add mushrooms, lime juice, and saffron water to the meat. Cover and simmer 10 minutes over low heat.

4. Taste the stew and adjust seasoning. Add beaten egg. Simmer 5 minutes over low heat, gently stirring.

5. Serve warm with basmati rice.