Sunday, December 12, 2010

Lamb Kofte with Yogurt Sauce and Muhammara - Adapted from

We made up the chick pea salad to accom-pany the lamb and made it first simply by mixing one can of drained chick peas with some sliced kalamata olives, roasted red pepper, 1t dry oregano, 1t ground cumin, 1 clove minced garlic, salt and pepper to taste. It was dressed with a squeeze of fresh lemon juice and a drizzle of olive oil. Refrigerate until ready to serve.
The lamb dish involves two sauces, one of which was made before hand by mixing 1C plain yogart, 2T tahini(sesame paste), 1T fresh lemon juice and 1/2t salt. Set aside. Mix in a bowl 2lb ground lamb, 1/2C minced fresh mint, 1/4 finely diced onion, 4 cloves minced garlic, 3T paprika, 1T ground cumin, 1/2t cayenne pepper and salt to taste. When the ingregients are well mixed form into meatballs 1-1/2 in in diameter (we made about 18). Gently saute one whole sliced onion in 2T olive oil. Remove the onion to a baking sheet and place in a 300 degree oven for warming. Now saute the meat balls in the same skillet until done to your liking. Then transfer to the sheet with the onions and return to the oven. Remove the excess fat from the skillet to make the Mahammara sauce. To the skillet add 1/2C chopped roasted red pepper, 1/2C water, 2T pomegranate molasses and 2T chopped parsley. Serve the meatballs, onions and sauces on warm pita bread.


Friday, December 10, 2010

Chicken Kiev with Purple Cauliflower and Pasta

If you have an issue with butter forget this dish. It is delicious and full of it. Start by making a compound butter. Allow 1/4 lb. of butter to come to room temperature. One-quarter pound is enough for 2 large boneless, skinless breast pieces. When the butter warmed mix it thoroughly with 1-1/2t dill, 1/2t cayenne pepper and 2t fresh lemon juice. Form the mixture into a "brick" about 2"x3" and return to the refrigerator for about 2 hr. Pound the chicken out between sheets of waxed paper until it is about 1/8" thick. Cut the compound butter into logs and wrap one in each breast, folding the ends of the chicken to make a secure package. Dregde the chicken in flour, then egg, and finally bread crumbs. Classically, the chicken is fried in 1/2" of 350 degree oil but we did ours in the oven at 350 degrees for about 30 min. We served the chicken with noodles to take advantage of the buttery sauce but mashed potatoes would be wonderful as well.


Thursday, December 09, 2010

Pork Chops with Fennel and Mushroom Sauce

This dinner features, again, the Costco pork chops. We browned them on top of the stove in an oven proof pan and 2T olive oil. Place the pan in the oven at 400 degrees for about 10 min. Add a sliced fennel bulb and return the pan to the oven for another 10 min or until the internal temperature of the meat is 140 degrees. Remove the chops from the pan and deglaze it with 1/4C white wine and 1/2C chicken stock. Add about 4 oz. of sliced mushrooms and 2 cloves of crushed garlic. Bring to a rapid boil and reduce the sauce to about 1/2, or until it reaches the thickness you desire. Finish the sauce with 2T butter, salt and pepper to taste. Add some of the fennel fronds as a garnish. Serve the sauce, fennel and mushrooms over the meat with boiled fingerling potatoes and green beans.