Ras El Hanout

 I made this spice mixture for the Moroccan lamb meatballs. There are tons of difference recipes for ras el haout, but I just ended up having the majority of the spices for this one. The recipe also recommends ground mace and anise seeds, but we didn't have any.

Ingredients

• 2 teaspoons ground ginger
• 2 teaspoons ground cardamon
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground nutmeg
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cloves

Source: http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm

Moroccan Lamb Meatball Tagine

This recipe is amazing, and the leftovers taste just as good. I ended up cooking everything on the stove in a sauce pan and then transferring to a dutch oven for the oven part. I also made my own mixture of ras el hanout. We ate this dish with few slices of sour dough bread.















INGREDIENTS

• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1/2 egg (beat and use half)
• 1 shallot, finely minced, and 4 shallots, sliced (I used 2 shallots that were on the larger side)
• 1 tablespoon chiffonade fresh mint, plus 10 leaves, roughly chopped
• 2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
• 3 teaspoons ras el hanout, divided
• 1/4 teaspoon cayenne
• Sea salt
• Freshly cracked black pepper
• 1 pound ground lamb
• 2 tablespoons flour
• 2 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 1 carrot, peeled and thinly sliced on an angle
• 1 tablespoons tomato paste
• 1 can cherry tomatoes, drained
• 1 1/2 cups broth (recipe called for beef but I used chicken)
• 2 tablespoons golden raisins

Preheat the oven to 350 degrees F.  In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread.  Add the egg.  Add 1 shallot, finely minced, 1 tablespoon mint, 2 tablespoons cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper.  Stir together until combined.  Add the lamb, and gently toss together until evenly mixed.  Divide the mixture into 8 meatballs.  Place the meatballs on a plate with the flour, and dust on all sides.  Reserve the excess flour.

In a sautepan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil ripples.  Add the floured meatballs into the hot oil and brown on all sides.  Set the meatballs aside, and lower the heat.  Add the shallots, season with salt and pepper, and sauté on medium-low for 10 minutes, stirring frequently.  Add the garlic and carrot, and stir in the hot pan until you smell the garlic.  Add the reserved flour, and toss to coat the vegetables in the flour.  Add the tomato paste, the drained cherry tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins.  Stir to combine.  Bring the liquid to a boil.

Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil.  Place a lid on the pot, and bake in the oven for 30 minutes.  After half an hour, place the pot over medium heat, and blip away uncovered until the sauce is very thick, 2 to 5 minutes.  Serve with couscous tossed in Meyer lemon olive oil, or just serve with baguette.

Source: http://www.frenchrevolutionfood.com/2012/03/french-in-a-flash-fun-and-fiery-moroccan-lamb-meatball-tagine/

Cod with Peas, Pancetta, and Wilted Lettuce

 This dish is super simple. I don't normally like peas but with the addition of pancetta, lettuce, and creme fraiche, they really completed the dish.















INGREDIENTS

• 2 tablespoons olive oil
• 4 6-ounce fillets of cod
• Salt and pepper
• 4 ounces diced pancetta
• 4 cups thawed frozen peas
• 1 head of baby gem lettuce, sliced
• 2 tablespoons of chopped flat leaf parsley, plus extra for garnish
• 4 tablespoons crème fraîche

DIRECTIONS

In a large nonstick skillet, heat the olive oil over high heat.  Season the cod with salt and pepper.  When the oil shimmers, place the cod presentation-side-down in the hot skillet.  Sear for 4 to 5 minutes, until the fish takes on a nice golden crust.  Then turn over, and finish cooking for 1 minute.  Take the skillet off the heat, and remove the cod to a plate.  Set aside.

Add the pancetta to the same skillet, and return to medium-high heat.  Brown the pancetta until it starts to become crisp—2 to 3 minutes.  Add in the peas and warm through, stirring often.  Add 2 tablespoon of water, the lettuce, the parsley, and the crème fraîche.  Stir over the heat until the crème fraîche has melted and the lettuce is just beginning to wilt.  Season with salt and pepper.
To plate, make a bed of the peas.  Top with the cod.  Garnish with parsley.  I recommend good crusty bread on the side.

Source: http://www.frenchrevolutionfood.com/2012/08/crispy-seared-cod-with-peas-pancetta-and-wilted-lettuce/

Fish with Green Rice And Cucumbers In Creme Fraiche

 

 

 This recipe has a lot of ingredients and prep, but it was totally all worth it. The herbs, cucumbers, and creme fraiche all make it taste fresh and flavorful.

 

 

 

 

 

 

 

 

 

 

Ingredients

• 6 red snapper fillets, 5 to 6 oz  each OR tilapia or similar firm fish
• 1 lemon, zested
• 1 tbsp thyme leaves
• 2 tbsp sliced flat-leaf parsley
• 3 or 4 Persian cucumbers or 2 normal cucumbers
• 1/2 tsp  cumin seeds (I got lazy and just used ground cumin)
• 3/4 cup creme fraiche OR sour cream OR yogurt
• 1/2 tsp minced garlic
• 2 tbsp finely diced shallot
• 1 1/2 tbsp  lemon zest
• 1/2 tsp lemon juice PLUS a pinch of salt
• Healthy pinch cayenne pepper
• 2 tbsp  sliced mint leaves
• 2 tbsp  extra-virgin olive oil
• Green rice (recipe to follow)
• 1 bunch watercress, cleaned, tough stems removed
• Drizzle extra-virgin olive oil
• 6 sprigs cilantro
• Kosher salt and freshly ground black pepper

  For the Green Rice

• 1 cup chicken stock
• 1/2 cup packed flat-leaf parsley leaves
• 1/4 cup packed mint leaves
• 2 tbsp  minced chives
• 1/4 cup packed cilantro leaves
• 2 tsp fennel seeds
• 1/4 cup plus 1 tbsp extra-virgin olive oil
• 3/4 cup finely diced fennel
• 1/4 cup finely diced red onion
• 1 chili
• 1 1/2 cups  basmati rice
• 1 tbsp unsalted butter (I forgot the butter, and it still tasted great)
• Kosher salt and freshly ground black pepper

Directions

Note: You can make the green rice ahead and rewarm it in the oven. For the cucumbers in creme fraiche, you can mix the creme fraiche with all the seasonings except the mint ahead of time. Just before serving, salt the cucumbers and toss them with the creme fraiche mixture and mint.
Season the fish with lemon zest, thyme and parsley. Cover and refrigerate for at least 4 hours.
Take the fish out of the refrigerator 15 minutes before cooking to bring to room temperature.
Cut a small piece of cucumber, taste it and decide if it needs to be peeled and seeded. Cut the cucumbers into thin crosswise slices, on the diagonal. Toss the cucumbers with 1 tsp (5 mL) salt, and let sit 10 minutes.

Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly. Use a mortar and pestle to crush them coarsely.
Drain the cucumbers for a few minutes, and then pat them dry with paper towels. Toss the cucumbers in a bowl with the creme fraiche, garlic, shallot, lemon zest and salted juice, cumin, cayenne, and a pinch of pepper. Taste for balance and seasoning. Gently stir in the mint.

Heat a large saute pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crispy. Turn the fish over, lower the heat to medium-low and cook a couple more minutes, until the snapper is just cooked through.

Transfer the hot rice to a large warm platter. Spoon two-thirds of the cucumber over the rice, and scatter the watercress over both. Arrange the fish on top, and season with lots of lemon juice and a drizzle of super-good olive oil. Spoon the remaining cucumbers over the fish, and garnish with the cilantro sprigs.

For the Green Rice

Bring the chicken stock and 1 1/4 cup water to a boil in a medium pot and then turn off the heat. Place the parsley, mint, chives and cilantro in a blender. Add 1 cup of the hot liquid, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown. Pound them with a mortar and pestle.

Heat the chicken stock pot and heat it over high heat for 2 minutes. Add the olive oil, diced fennel and onion, toasted fennel seeds, chili, and 1/2 tsp salt. Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent. Add the rice, 1 tsp salt and a pinch of pepper. Stir well to coat the rice with the oil and vegetables.

Add the herb broth and 1/2 tsp salt. Bring to a boil, and reduce the heat to a low simmer. Add the butter, cover and cook the rice 15 to 20 minutes, until tender. Turn off the heat and leave the rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.

Source: http://go-at-home.com/recipeDetail.asp?RecipeID=832

Smoky Minestrone with Tortellini and Parsley or Basil Pesto

 I chopped all the veggies for this soup on a Sunday and made it the next day. Once you have all the prep done, this soup is super easy to make. I thought the pesto was a nice addition, but Nick said he could take it or leave it. As long as you have time, I recommend making it. The sweetness of the balsamic vinegar is also a nice touch. Plus, leftovers are great for lunches.











Ingredients 

Soup

• 3 tablespoons olive oil
• 2 slices preservative-free, all-natural bacon, chopped into small pieces (I used pancetta)
• 1 large onion, peeled and chopped
• 2 large cloves of garlic, minced
• 1 leek, trimmed and sliced thinly
• 3 carrots, peeled and chopped
• 2 ribs of celery, chopped
• 1 zucchini, chopped
• 1 potato, peeled and chopped
• 4 cups vegetable or chicken stock, preferably homemade
• 1 15 oz. can of cooked chickpeas, preferably organic
• 1 28 oz. can of peeled San Marzano tomatoes, with juice
• Salt
• 1 cup kale, chopped fine
• 1 9-ounce package of high quality, all-natural cheese tortellini
• Aged balsamic vinegar, for drizzling- optional
• Grated parmesan cheese for garnish- optional

Parsley or Basil Pesto

• 1 cup loosely packed basil or parsley
• 2 tablespoons pine nuts, toasted
• 2 cloves garlic, peeled
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil

 For the soup:

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
2. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
3. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
4. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
5. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

For the pesto: 

1. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
2. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
3. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

Source: http://food52.com/recipes/4661_smoky_minestrone_with_tortellini_and_parsley_or_basil_pesto

Baked Chicken Meatballs

As someone who doesn't eat beef, I am always on the lookout for a great meatball recipe. These might just be the best meatballs I've ever had. The gooey Italian bread lends a light and almost cheesy quality that is delicious. I never knew ground chicken could be so flavorful.

• 3 slices Italian bread, torn into small bits (1 cup)
• 1/3 cup milk
• 3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound ground chicken
• 2 tablespoons tomato paste, divided 
• 3 tablespoons finely chopped flat-leaf parsley

1. Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
2. Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
3. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form  meatballs and arrange in a 4-sided sheet pan. 
4. Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven 15-20 minutes or until meatballs are cooked through.

Roasted Butterflied Chicken with Cardamom and Yogurt

I prepared this chicken in just a few minutes one night and we threw it in the oven the next day. I think letting it marinate overnight really let the flavors absorb into the chicken.

• 1 teaspoon cardamom (The recipe said to use seeds and grind them, but I got lazy so I just threw in some already ground cardamom. If you want to grind the cardamom yourself, use seeds from 6 pods.)
• 1 teaspoon black peppercorns
• 2 teaspoons sea salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 garlic cloves
• 1 tablespoon olive oil
• 1/2 cup whole milk yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 3-4 pound chicken, butterflied
• Fresh cilantro leaves for garnish

1. Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.
2. Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.
3. Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves. 

Source: http://food52.com/recipes/9275_roasted_butterflied_chicken_with_cardamom_and_yogurt