Tag Archives: parsley

Shrimp Feta à la Neil

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This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste.

We loved this dish, my husband and myself. Pasta with shrimp, ricotta, vegetables, red sauce, and cheese. Yes, this was before I learned that one doesn’t combine seafood and cheese. Well, in this case I don’t care what the “rule” is, cause this is fabulous.

According to the writing on the taped-up magazine cutouts, this recipe was from Better Homes and Gardens, October 1984. I tried to find it online, which I thought would be easy with its name, but no. However, there are many variations of this recipe, so I guess a lot of folks, including those from NY Times cooking, have ignored the seafood-no-cheese rule as well.

Obviously I loved the recipe because I gave it four stars. I just wish I could find out who Neil is. Or was. I doubled the recipe, because it’s that good.

Shrimp Feta à la Neil
printable recipe below

12 ounces fresh shrimp, peeled, cleaned
6 ounces linguine
1 beaten egg
1/2 cup ricotta
1/4 cup snipped parsley
1/8 teaspoon salt
Dash black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 1/2 teaspoons dried basil
4 ounces sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 ripe tomato, seeded, chopped
1 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
1/2 cup tomato sauce
1/2 cup shredded mozzarella
1/2 cup crumbled feta
Cayenne pepper flakes, optional

Rinse shrimp and place on paper towels to dry.

Cook pasta according to package directions; drain.

Combine the egg and ricotta; Stir in the parsley, salt, and pepper. Toss the warm pasta with the ricotta mixture. Turn into a greased 9” pie plate; press onto bottom and up sides to form a “crust.” Set aside.


In a 10” skillet, heat the oil and butter. Add the garlic and basil and cook for 30 seconds. Add the mushrooms, onion, and red bell pepper. Cook over medium-high heat for 4-5 minutes more till vegetables are just tender, stirring occasionally.

Add the shrimp, chopped tomato, and salt. Cook over medium heat for 4-5 minutes or till shrimp is just done, stirring occasionally.

Combine the water and cornstarch; add to shrimp mixture. Cook and stir till thickened and bubbly.

Turn the shrimp mixture into the pasta crust; spoon tomato sauce atop. Bake in 350 degree oven for 20 minutes.

Sprinkle the mozzarella and feta on top.

Bake 5 more minutes or until cheeses melt.

Let sit for about 10 minutes before serving.

I sprinkled the dish with cayenne pepper flakes.

If you’re making this in the summer, you can always add some basil chiffonade. I just thew a few little leaves on. The dish is quite messy as it is.

In the future, I might add the cheeses, or at least the grated mozzarella to the pasta and ricotta mixture, because the melted cheese on the shrimp hides them.

And speaking of the pasta with the ricotta mixture – divine.

I will definitely be making this dish again, maybe with a few tweaks.

 

Shrimp Feta à la Neil

12 ounces fresh shrimp, peeled, cleaned
6 ounces linguine
1 beaten egg
1/2 cup ricotta
1/4 cup snipped parsley
1/8 teaspoon salt
Dash black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 1/2 teaspoons dried basil
1 1/2 cups sliced fresh mushrooms (4 ounces)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 small tomato, seeded, chopped
1 tablespoon water
2 teaspoons cornstarch
1/2 cup tomato sauce
1/2 cup shredded mozzarella
1/2 cup crumbled feta

Rinse shrimp and place on paper towels to dry.
Cook pasta according to package directions; drain.
Combine the egg and ricotta; Stir in the parsley, salt, and pepper.
Toss the warm pasta with the ricotta mixture. Turn into a greased 9” pie plate; press onto bottom and up sides to form a “crust.” Set aside.
In a 10” skillet, heat the oil and butter. Add the garlic and basil and cook for 30 seconds.
Add the mushrooms, onion, and red bell pepper. Cook over medium-high heat for 4-5 minutes more till vegetables are just tender, stirring occasionally.
Add the shrimp and chopped tomato. Cook over medium heat for 4-5 minutes or till shrimp is just done, stirring occasionally.
Combine the water and cornstarch; add to shrimp mixture. Cook and stir till thickened and bubbly.
Turn the shrimp mixture into the pasta crust; spoon tomato sauce atop. Bake in 350 degree oven for 20 minutes.
Sprinkle the mozzarella and feta on top.
Bake 5 more minutes or until cheeses melt.

 

Puttanesca Relish

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My mother gave me this lovely book simply called Charcuterie, published in 2014. “How to enjoy, serve and cook with cured meats.”

For the blog I’ve already made an eye catching and incredibly tasting salad – chorizo and red cabbage.

This little book is full of surprisingly unique recipes using charcuterie, making charcuterie, or for charcuterie.

Case in point, puttanesca relish caught my attention. Being that pasta puttanesca is my favorite pasta dish, I could easily imagine all of the puttanesca flavors together, served as a relish.

From the book, “This relish is quite like tapenade, but it’s lighter and not as rich. It can be used to add to sandwiches and recipes, but it’s also lovely served with a charcuterie board and spooned onto the meats.”

I couldn’t wait to make it. It’s as easy as making a tapenade, because you can use your food processor.

Puttanesca Relish
Slightly adapted

2 ounces pitted Kalamata olives
2 anchovy fillets, drained
2 teaspoons capers, drained
Big pinch of fresh chopped parsley
1 garlic clove
2 tablespoons olive oil
7 ounces canned San Marzano tomatoes, seeded, drained
Sea salt and freshly ground black pepper
Sprinkle of cayenne pepper flakes

Place the first six ingredients into a food processor and whizz until the pieces are nice and small and the texture is relatively smooth.

Add remaining ingredients. Leave some small chunks, don’t let it become a purée.

Transfer the mixture to a small sterilized jar or an airtight container and cover, if not using immediately.


I served the relish with soft bread, Parmesan, and soprasetta. It is outstanding.


This relish will keep for a week in the refrigerator, and is suitable for freezing.


If you freeze it, make sure to test the relish. It might need a boost in flavor.

I will definitely be making this again and again.

I used a new product for this recipe – capers in olive oil. Excellent.

Salmon Rillettes

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There are many salmon recipes on this blog, because of all fish varieties, salmon is my favorite. It’s such a versatile protein – one that goes beyond basic grilling, poaching, or smoking.

A while back I had a dilemma facing me with two leftover salmon filets. And this is how my salmon rillettes recipe was created.

Salmon Rillettes
Makes about 24 ounces of rillettes

1 or 2 salmon filets, approximately 12 ounces total, pin bones removed
4 tablespoons butter, divided
4 ounces cream cheese, at room temperature
4 ounces soft goat cheese, at room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
4 ounces smoked salmon, finely chopped
Fresh chopped parsley, about 3 tablespoons

Rinse and dry the salmon filet. Bring it to room temperature if it’s not already. Heat 2 tablespoons of butter in a skillet over medium-high heat and sauté the salmon by browning it on the flesh side first. The browned butter will help color the salmon.

Turn it over, lower the heat, and season with salt and pepper. Continue cooking until the salmon is medium rare, about 6 minutes total, depending on the thickness. Turn off the heat.


While the fish is still in the skillet remove the skin and discard. Using a spatula, chop up the salmon coarsely. Let cool slightly.

In a medium-sized bowl, combine the cream cheese, goat cheese, and remaining 2 tablespoons of butter. Season with salt and white pepper. Beat until smooth.

Fold in the sautéed salmon, along with the butter from the skillet, as well as the smoked salmon. Try to keep some of the pieces of salmon in tact. At the last minute, add the parsley, gently “pushing” it into the salmon and cheese mixture.

Place in a jar or serving dish, and serve with bread or crackers.

These rillettes are definitely best just made, still slightly warm. If they must be refrigerated, bring them to room temperature before serving.

Rye crackers or bread are fabulous with anything salmon.


Rillettes of pork, or those made from duck or goose are almost purely meat, softly ground to make spreadable.

These salmon rillettes contain some cream cheese and goat cheese for creaminess. If you want “meatier” rillettes, cut back on the cream cheese. The important thing with rillettes is that they’re soft and spreadable.

Green Goddess Chicken Salad

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I discovered this recipe at the Food and Wine website. It’s a recipe for a salad with green goddess dressing, by Melissa Rubel Jacobson.

Green goddess is a really wonderful dressing that uses lots of fresh herbs, which accounts for the green color. Sometimes an avocado is included as well. According to Food and Wine, the dressing was created at the Palace Hotel in San Francisco in the 1920’s, as a tribute to an actor starring in a play called The Green Goddess. Never heard of it, but it’s slightly before my time.

Today I’m following Ms. Jacobson’s recipe for green goddess dressing, but not so much her salad.

Create any kind of salad you want with your favorite ingredients, and drizzle on the beautiful green goddess dressing, which I made exactly as printed. It’s good!

Green Goddess Chicken Garden Salad
Moderately Adapted

Dressing:
2 oil-packed anchovies, drained
1 garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1 tablespoon oregano leaves
Few sprigs of fresh thyme
3/4 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper

Salad:
2 grilled chicken breasts, sliced or chopped
1 head romaine or butter lettuce, chopped
1/2 small cabbage, chopped
Approximately 1/2 garbanzo beans, well drained
1 pint cherry tomatoes, halved
Peas or asparagus, optional
Hard-boiled eggs, optional

In a blender, purée mayonnaise with the herbs, lemon juice, and chives until smooth. Taste and season with salt and pepper.

This makes approximately 1 cup of dressing.


For the salad, there are so many options for preparing and serving. I chose to create a composed salad, just because they’re pretty.


Alternatively, you could combine chopped chicken, garbanzo beans, and tomatoes with some of the dressing, and serve on top of the lettuce and cabbage.


But that’s not as pretty, especially if you have company.


Just about any salad ingredient that goes well with an herby dressing will work perfectly.

Lamb Balls in Red Sauce

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A while back I saw a recipe for lamb meatballs, cooked in a red sauce. It really appealed to me because I love lamb. And, I think I could eat shoe soles cooked in red sauce.


But did I print this recipe? Or even take notes as to where I found it? Stupidly no, although I’m typically organized about such important things as recipes.

So I’m creating the recipe for slightly Greek-inspired lamb balls, baked in a red sauce, along with goat cheese. The meat balls are gently seasoned with oregano, allspice, and a hint of cinnamon.

Lamb Balls in Red Sauce with Goat Cheese
Makes about 36 meatballs

Approximately 42 ounces favorite red sauce or simple Marinara
2 pounds ground lamb
3 eggs, mixed well
1/3 cup panko crumbs
4 tablespoons chopped parsley
2 teaspoons salt
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon black pepper
4 tablespoons olive oil, divided
1/4 medium onion, diced
3-4 garlic cloves, minced
Panko bread crumbs, approximately 1/2 cup
10-12 ounces soft goat cheese
Freshly chopped parsley, optional

Preheat the oven to 400 degrees. Pour the red sauce into a 9 x 13″ baking dish; set aside

In a medium bowl, mix together the lamb, egg, panko crumbs, parsley, salt, oregano, cinnamon, allspice, and pepper.

In a large skillet, (you’ll be using it for another purpose), sauté the onion over medium-low heat until soft. Stir in the garlic, then remove the skillet from the burner. Let the mixture cool, then add to the lamb mixture.

Using the same skillet, add approximately 2 tablespoons of olive oil and heat over medium-high heat. Have a bowl of panko crumbs next to the meatball mixture. Form the lamb into medium-sized meatballs, I used a 1 1/2” scoop, roll in the bread crumbs, then sauté them in the skillet, about 8-10 at a time.


When the balls have browned well on all sides, use a slotted spoon to remove them from the skillet and place them in the baking dish with the red sauce. This should only take about 5 minutes over medium-high heat.

Repeat with remaining meatballs. If you have any bread crumbs leftover you can sprinkle them over the meatballs in the red sauce.

Bake the meatballs for approximately 20-25 minutes and remove the baking dish from the oven. Turn off the oven.

Add the goat cheese to the meatballs, adding a generous tablespoons interspersed amongst them, eturn the baking dish to the oven to allow the cheese to melt, approximately 10-15 minutes.


Before serving, sprinkle the lamb balls with freshly chopped parsley.


Serve directly from the baking dish, if desired, along with crusty bread.

Make sure there’s a generous amount of red sauce served with the lamb balls.

If desired, the meatballs and red sauce can be served over pasta or polenta, but today I used pasta.

The meatballs are tender, with a slight crunchy firmness on the outside.

The goat cheese is spectacular with the lamb and red sauce.

The crusty bread is a must!

Lentil Pheasant Soup

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Years ago, this soup recipe was my first exposure to lentils, and I’ve been in love with them ever since. The pheasant I used was some that my husband brought home after a hunting trip. I can’t give any credit for this recipe, it’s that old. But I’ve been making it for a long time, and it’s still a keeper.

Pheasant isn’t terribly popular as a protein, mostly because it can easily be overcooked. But in this soup it stays nice and tender. You can substitute chicken if necessary.

If you’re in the mood for a laugh, I wrote a post about discovering my husband was a hunter after we were married.

To make this soup recipe for the blog, I purchased whole pheasants from D’Artagnan. I guess the local Oklahoma birds have been hiding in the fields these days.

Make sure you don’t use “grocery store” lentils when you make this, because they will become overcooked and mushy. If that’s all you can find, omit the last 15 minutes of cooking.

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Lentil Pheasant Soup

1 pheasant, 1 1/2 – 2 pounds, quartered, backbone removed and reserved
2 tablespoons olive oil
2 tablespoons unsalted butter
3 carrots, cut into 1/2” dice
2 medium onions, cut into 1/2” dice
3 celery stalks, cut into 1/2” dice
1 medium parsnip, peeled, cut into 1/4” dice
3 cloves garlic, peeled, minced
4 cups pheasant or chicken broth
3 cups drained and crushed canned plum tomatoes
1 cup dried lentils, rinsed
6 tablespoons Italian parsley
1 1/2 teaspoons dried thyme
Salt, to taste
Freshly ground white pepper
Sour cream, optional

Place the backbone and wings in a large pot with water, and make a quick broth, which only takes about 20 minutes. Include some onion, bay leaves, peppercorns, and celery leaves. Or, substitute chicken broth.

Meanwhile, heat the oil and butter in a soup pot. Add the carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables.

Season the pheasant legs and breasts with salt and pepper.

To the soup pot, when the vegetables have wilted, add the tomatoes, lentils, and pheasant legs. To add the pheasant stock, I measured from the pot in which I made the broth, and poured it through a strainer.

Stir well, and simmer the soup, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes.


Remove legs and breasts; reserve and let cool. Also let the backbone and wings cool so the meat can be removed from the bones for the soup.

Cook the soup, completely covered, for another 15 minutes, over the lowest heat. Give the soup a stir and make sure you like the consistency. Adjust with more broth if necessary. Season with parsley, thyme, salt, and white pepper.

During the final simmer, remove skin from the pheasant parts and chop or slice the meat. Add to the soup and stir to combine.

Serve immediately.

I love serving this soup with sour cream.

It’s just nice with the tomato-rich lentils, and the pheasant.

This soup freezes well, so don’t hesitate to make a double batch! If you were paying attention, I used two birds for this recipe, and doubled the ingredients.

Risotto with Pork Shanks

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On the last season of Masterchef US, season 10, the 4th runner up went home. His name is Noah Sims and he was a favorite. What sent him home was a risotto topped with venison loin. The venison was overcooked, unfortunately for him, but what sent him home was a profound learning experience to me.

Risotto is a dish. It is a meal. It can be enhanced with an endless number of ingredients, from mushrooms to tomatoes and squash, and seasoned accordingly. It also can be served with protein of just about any kind, for a more involved meal. However, the protein is a separate dish from the risotto.

So, you have risotto, and the added protein, and according to Joe Bastianich, the son of Italian cuisine expert Lidia Bastianich, something has to tie them together. Otherwise it’s like serving a chili dog on a plate of cacio de pepe. (not his quote.) Two completely different dishes.

What Mr. Bastianich suggested was that if Noah had been able to prepare a venison stock to use in the risotto, the overall meal would have worked.

I found this to be quite revelatory. Because although my husband doesn’t mind, I’ve put just about any kind of meat or seafood over his risotto. Now, they have to “go” together. Now I know.

So I created this risotto dish topped with braised pork chops in order to use pork broth in the risotto. Start in the morning, and don’t plan on serving the dish until the next day.

Braised Pork Shanks
4 servings

4 – 1 1/2 pound Berkshire pork shanks
Salt
Pepper
Grapeseed oil, about 1/4 cup total
Olive oil, about 2 tablespoons
1 large onion, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled, finely chopped
4 garlic cloves, peeled, smashed
3 cups white wine
3 cups chicken broth
Parsley
Bay leaves
Rosemary branch
Thyme branch
Sprig of sage

Begin by coating the pork with a generous amount of salt and pepper.


Heat the grapeseed oil in a heavy cast-iron pot over high heat. Brown the tops and bottoms of all four shanks, one at a time.

After browning, place the shanks in a large, deep and heavy pot, like a Le Creuset; set aside.

Turn down the heat under the pot to medium. Add a couple tablespoons of olive oil. Sauté the onion, celery, and carrots for about 5 minutes, stirring up all of that meaty goodness.

Stir in the garlic for a minute, then add the wine and broth.

Add all of the herbs to the pot with the broth. Heat up the liquid in the pot, uncovered, and cook for 30 minutes. Then cover the pot well and cook for 30 more minutes.

Let the liquid cool enough to handle the pot, then strain the liquid through a fine colander into the pot with the shanks. Add more wine or broth if necessary. The meat should just be covered.

At this point you can check the seasoning. The broth should be rich with flavor.

Place the pot over a medium-high heat and simmer the shanks for 2 1/2 hours. Turn the shanks over halfway through cooking.

When you’re ready to collect the pork broth and proceed with the risotto, remove the shanks and place in a baking dish. Cover with foil to keep warm.

Taste the broth. If it’s watery, spend at least 30-45 minutes reducing it. Store it in a pourable pot, then make the risotto (recipe below).

Risotto served with Braised Pork Shanks
4 servings

2 tablespoons olive oil
1 large shallot, finely chopped
12 ounces arborio rice, about 2 cups
Pork broth, about 4-5 cups
Salt, to taste
1/4 teaspoon white pepper
2-3 tablespoons heavy cream

Heat the oil in a medium saucepan, and saute the shallots for a few minutes. Add the rice and stir until all of the grains are lightly coated with the oil.

Gradually begin adding the pork broth to the risotto. This whole process should take about 45 minutes; stir constantly.

Season to your taste. At the end of cooking, I added just a little bit of cream, but this is optional.

For seasoning the risotto, if you want it more “fun,” think about adding some dried thyme, or mushroom powder, or even tomato powder or tomato paste.

The risotto already pairs with the pork shanks because of the lovely rich broth used in it, but you can be a little more creative with the risotto.

To prepare the risotto and pork shank dish, place half of the risotto on a pasta bowl, and top with a warm pork shank. I brushed a little of the broth over the pork so it was nice and moist.

I added some chopped parsley for a little color, and served the meal with a simple green salad.

The pork is so moist, and tender like pulled pork. And flavorful.

And the risotto? Superb. Even with very little fat, the pork broth really created a rich-tasting risotto.

And if you don’t want to deal with the whole shank on your risotto, you can cut it up first, and serve warm over the risotto, like you would short ribs.

But the whole pork shank does make a pretty presentation!

Salmon Brandade

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This recipe comes from the 2018-published cookbook entitled Everyday Dorie, by Dorie Greenspan. I bought it recently after seeing quite a few bloggers share some of this book’s recipes on Instagram.

Personally, I’ve never gotten to “know” Ms. Greenspan. It’s probably because I first learned about her when the book, Baking with Julia, was published. Ms. Greenspan and Julia Childs were co-authors.

Well, I won’t bake with Julia, or anyone else, so I kind of ignored Dorie Greenspan and her award-wining books over the years, until now.

The book? Fairly straight forward, simple food. Her goal with the cookbook is to “turn out food that’s comforting, satisfying, inviting and so often surprising. I love when there’s something unexpected in a dish, especially when it’s in a dish we think we know well.”

So, she added Dijon mustard to gougeres, to carrot and mustard rillettes, to honey-mustard salmon rillettes, and to a tomato tart with mustard and ricotta. And that’s just the appetizer chapter. I wasn’t really impressed with her “surprises,” but the photos of the food are really pretty.

I chose to make Ms. Greenspan’s salmon brandade, because I love traditional brandade, made with salt cod. If you’re interested HERE is a Jacques Pepin recipe for it.

According to Dorie Greenspan, “This brandade celebrates everything that’s warm and comforting about the original while adding a touch of luxe – it’s brandade for dinner parties. Serve with a salad and white wine. Maybe even Champagne.”

The dish isn’t gorgeous, but it’s perfect comfort food, especially served during cold months. And for pescatarians.

It’s basically a salmon shepherd’s pie!

Salmon Brandade
Makes 6-8 servings

1 1/2 cups whole milk
1/2 pound smoked salmon, or lox
2 – 2 1/4 pounds Yukon Gold potatoes, peeled, cut into medium chunks
Kosher salt
3 tablespoons unsalted butter, cut into 6 pieces, plus 1/2 tablespoon butter
Fine sea salt and freshly ground pepper
1 1/2 tablespoons olive oil
1 large onion, finely chopped, rinsed, and patted dry
2 garlic cloves, germ removed, minced
6 – 8 ounces skinless salmon fillet, cut into small cubes
1/4 cup white wine or dry vermouth
2 – 3 tablespoons minced mixed fresh herbs, such as dill, chives, parsley, and/or tarragon
Plain dry bread crumbs, for finishing

Bring the milk just to a boil in a medium saucepan. Stir in half of the smoked salmon, turn off the heat and let steep while you make the potatoes.

Put the potatoes in a tall pot, cover generously with cold water, salt the water and bring to a boil. Cook the potatoes until they’re so tender that you can easily crush them against the side of the pot with a fork, 15 – 20 minutes. Drain well.

The potatoes must be mashed, a job best done with a food mill or ricer, which produces fluffier potatoes. Mash them in a large bowl, and then, using a spatula, stir in the salmon-milk mixture, followed by the 6 pieces of butter.. The potatoes will be softer and looser than you might be used to. Season with sea salt and pepper.

Center a rack in the oven and preheat it to 350 degrees F. Butter a 9″ pie plate and place it on a baking sheet lined with parchment paper. I used a small baking pan and two ramekins.

Warm the olive oil in a large skillet over medium low heat. Toss in the onion and garlic and cook, stirring until the onion is soft and translucent, about 10 minutes. Season with salt and pepper – go light on the salt – and stir in the cubed fresh salmon.


Increase the heat to medium-high and cook, stirring, for 1-2 minutes. Add the wine or vermouth and cook, stirring, until the wine almost evaporates, then remove the pan from the heat and stir in the herbs and remaining smoked salmon.

Taste for salt and pepper and scrape the mixture into the buttered pan.

Top with the mashed potatoes, spreading them all the way to the edges of the pan. Dot with bits of the cold butter and sprinkle over the bread crumbs.

Bake for about 30 minutes, or until the potatoes are hot all the way through, the juices from the onion and salmon are bubbling, and the top is golden brown. If you want the brandade to have more color, put it under the broiler.

Serve immmediately – the brandade is meant to be so hot that you’ve got to blow on every forkful. See the steam in this photo? Nah, I can’t either, but it was steaming hot.

The two layers are exceptionally good, especially the soft potatoes with the bits of salmon.


But the bread crumbs (I used panko) really add a fun crunch to each bite.

I would consider this recipe excellent, but salt the potatoes!

And, the individual brandade in the ramekins turned out perfectly as well.

If you enjoy the combination of salmon and potatoes, I made a similar but much easier recipe called smoked salmon potato bake, pictured here. (I need to re-do these photos!)

Kefta Meatball Tagine

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The whole name of this recipe is Kefta Meatball Tagine in Tomato Sauce with Eggs. It’s from the cookbook Morocco, written by Jeff Koehler, published in 2012. I think I bought the cookbook because of the stunning photo on the cover, which is a beet and potato soup.

The subtitle describes this book as “a culinary journey with recipes from the spice-scented markets of Marrakech to the date-filled oasis of Zamora.”

From the book, “Tagine is the name of the dish as well as the round, shallow-based terra-cotta (clay or ceramic) casserole with a tall, pointed, conical lid. The lid fits into the base’s grooved rim and acts as a closed chimney. The steam rises and condenses on the wall of the lid, and the moisture falls back onto the simmering food, preventing the loss of moisture or flavor. Tagines are perfect for slow cooking, whether over an ember-filled brazier or the low to medium heat on a stove.”

There is some prepping to do if you’ve just purchased a tagine, similar to seasoning a cast-iron skillet. But care must be taken always to not overheat the tagine or it will crack. Medium direct heat is the maximum suggested for using a tagine on the stove.

Also from the book, “To season a tagine, submerge the base and lid in water for at least 2 hours (overnight if not glazed). Remove and let dry completely. Brush the inside of the base and lid with olive oil. For an unglazed tagine, paint the entire vessel with oil. Place in a cold oven and turn on to 350 degrees. Bake for 2 hours. Turn off the heat and allow the tagine to slowly, and completely, cool. Season the tagine again if it goes unused for a number of months.”

Which is probably what happened to my first tagine. I hadn’t used it for a while, and didn’t realize I should re-season it, so the bottom cracked.

I recently decided to purchase one again. Because I love the look of La Chamba cookware, I purchased a La Chamba tagine. Seasoning directions were included.

This recipe is reminiscent of shakshuka, with the eggs cooked in red sauce, but then, with meatballs?!! I just had to make it.

Kefta Meatball Tagine in Tomato Sauce with Eggs
printable recipe below

1 1/4 pound ground beef, not learn
1/2 medium red onion, grated
2 garlic cloves, minced
1/2 teaspoon ground cumin, divided
1/2 teaspoon sweet paprika, divided
1/2 teaspoon ground cinnamon, divided
Heaped 1 tablespoon finely chopped fresh flat-leaf parsley
Heaped 1 tablespoon finely chopped fresh cilantro
Salt and freshly ground pepper
1 1/2 cups canned peeled whole Italian plum tomatoes, seeded, with juice
2 tablespoons olive oil
4 large eggs

In a mixing bowl, add the meat, onion, one of the garlic cloves, and 1/4 teaspoon each of the cumin, paprika, cinnamon, parsley, and cilantro. Season with salt and pepper and blend into a consistent, smooth paste.


Taking spoonfuls of the mix, roll meatballs that are about 1 1/4” in diameter. There should be about 36 total.


In a food processor, using quick pulses, purée the tomatoes and their juice. (I used tomato sauce I’d made from my fresh tomatoes.)

In a tagine, add the olive oil and tomatoes, season with salt, and cook over medium-low heat until deep red and thicker, about 15 minutes. Stir in the remaining garlic, spices, and herbs.

Gently set the meatballs in the tomato sauce. Cook uncovered for 5 minutes, gently turning the meatballs with a pair of spoons until browned on all sides.

Dribble in 1/4 cup of water, loosely cover, and cook over low heat for 40 minutes. The tomato sauce should be a little loose. Add a bit more water if necessary to keep the sauce loose.

Make four spaces between the meatballs and gently crack the eggs into the tagine. Cover and cook until the eggs set, about 5 minutes.

Serve immediately.

I served with a little bit more chopped parsley and cilantro, as well as a flatbread on the side.


 

I didn’t make my own flatbread, I purchased pita bread.

Wow this is so good, just as expected. The spices make this dish, as do the herbs.

Of course, you don’t need a tagine to make this dish, so don’t worry if you don’t own one. Use a braiser or deep skillet.

Kefta Meatball Tagine in Tomato Sauce with Eggs

1 1/4 pound ground beef
1/2 medium red onion, grated
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
Heaped 1 tablespoon finely chopped fresh flat-leaf parsley
Heaped 1 tablespoon finely chopped fresh cilantro
Salt and freshly ground pepper
1 1/2 cups canned peeled whole Italian plum tomatoes, seeded, with juice
2 tablespoons olive oil
4 large eggs

In a mixing bowl, add the meat, onion, one of the garlic cloves, and 1/4 teaspoon each of the cumin, paprika, cinnamon, parsley, and cilantro. Season with salt and pepper and blend into a consistent, smooth paste.

Taking spoonfuls of the mix, roll meatballs that are about 1 1/4” in diameter. There should be about 36 total.

In a food processor, using quick pulses, purée the tomatoes and their juice.

In a tagine, add the olive oil and tomatoes, season with salt, and cook over medium-low heat until deep red and thicker, about 15 minutes. Stir in the remaining garlic, spices, and herbs.

Gently set the meatballs in the tomato sauce. Cook uncovered for 5 minutes, gently turning the meatballs with a pair of spoons until browned on all sides.

Dribble in 1/4 cup of water, loosely cover, and cook over low heat for 40 minutes. The tomato sauce should be a little loose. Add a bit more water if necessary to keep the sauce loose.

Make four spaces between the meatballs and gently crack the eggs into the tagine. Cover and cook until the eggs set, about 5 minutes.

Serve immediately.

 

Wild Rice and Pecan Pancakes

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Savory pancakes are something I really enjoy creating, not just because they are so delicious, but more because you can incorporate just about anything and everything into the batter.

Just on this blog I’ve offered potato and halloumi pancakes, butternut squash and bacon pancakes, zucchini pancakes, and squash and corn pancakes. All different, all wonderfully satisfying.

My secret if to use very little flour; it’s all about the main ingredients. Sometimes it’s vegetables with herbs, sometimes vegetables and nuts, sometimes I mix in grains, cooked or not, for texture.

These pancakes are an autumnal offering, using wild rice and toasted pecans. If you are serving a Mexican or Southwestern-inspired meal, include cilantro in the pancakes, plus some ground cumin and dried oregano. If you want a more generic pancake, stick with some parsley for a fresh flavor, like I did here.

Wild rice is actually a seed, not a grain, and it can taste and feel like little sticks, so I prefer a mixture of rice, brown or white, and wild rice.

These can be served with any kind of protein, from a pork chop to salmon. They’re quite versatile.

Wild rice and Pecan Pancakes
Makes 15 pancakes

2 ounces pecans
4 ounces wild rice
1 cup cooked white or brown rice, cooled
2 eggs
4 ounces 1/2 & 1/2, evaporated milk, or other
1 teaspoon garlic pepper
1/2 teaspoon salt
Approximately 1/4 finely chopped onions or shallots
Approximately 1/4 chopped parsley
1/2 cup flour plus a little more
Butter or olive oil

Toast the pecans in a cast-iron skillet and let cool.

Meanwhile, cook the wild rice in 2 cups of water just as you would rice, for about 50 minutes. You actually have the option to cook less or more, depending on how you like your wild rice. It softens more with more cooking, obviously, which is how I prefer it. If there’s leftover water in the pot you can drain it.

Place the leftover cooked white rice in a small bowl, then add the cooked wild rice and let cool.

In a larger bowl, combine the eggs and 1/2 & 1/2 and stir well. Add the garlic pepper and salt.

When the rice has cooled, add to the egg and milk mixture. Stir well, then add the onions and parsley.

When you are ready to cook the pancakes, add the pecans and stir in the flour.

When you stir the batter, you shouldn’t see any liquid (the egg and milk mixture). If you do, sprinkle a little more flour over the batter, only about one tablespoon at a time. If you add too much flour, the pancakes will be stiff and dry.

I used a large non-stick skillet to cook the pancakes. Start over medium-high heat. Add some butter to the skillet, and when it melts, add a spoonful of batter carefully, pressing it down to form a pancake.

After a minute, turn down the heat and let the pancakes cook for a few minutes. Turn them over carefully, and continue to cook a few more minutes. If you want more browning on the second side, raise the heat a bit.

Repeat with the remaining batter. Take your time, these are a bit more delicate than potato pancakes. The rices are cooked, but you still have to cook the batter slowly but thoroughly.

I served the pancakes as a side to a filet mignon.

I think a vegetarian would enjoy them as a meal, because they’re pretty hearty.

Speaking of non-vegetarians, these would also be good made with bacon.

If you feel extra decadent, serve sour cream with the pancakes.

 

Wild rice and Pecan Pancakes
Makes 15 pancakes

2 ounces pecans
4 ounces wild rice
1 cup cooked white or brown rice, cooled
2 eggs
4 ounces 1/2 & 1/2, evaporated milk, or other
1 teaspoon garlic pepper
1/2 teaspoon salt
Approximately 1/4 finely chopped onions or shallots
Approximately 1/4 chopped parsley
1/2 cup flour plus a little more
Butter or olive oil

Toast the pecans in a cast-iron skillet and let cool.

Meanwhile, cook the wild rice in 2 cups of water just as you would rice, for about 50 minutes. You actually have the option to cook less or more, depending on how you like your wild rice. It softens more with more cooking, obviously, which is how I prefer it. If there’s leftover water in the pot you can drain it.

Place the leftover cooked white rice in a small bowl, then add the cooked wild rice and let cool.

In a larger bowl, combine the eggs and 1/2 & 1/2 and stir well. Add the garlic pepper and salt.

When the rice has cooled, add to the egg and milk mixture. Stir well, then add the onions and parsley.

When you are ready to cook the pancakes, add the pecans and stir in the flour.

When you stir the batter, you shouldn’t see any liquid (the egg and milk mixture). If you do, sprinkle a little more flour over the batter, only about one tablespoon at a time. If you add too much flour, the pancakes will be stiff and dry.

I used a large non-stick skillet to cook the pancakes. Start over medium-high heat. Add some butter to the skillet, and when it melts, add a spoonful of batter carefully, pressing it down to form a pancake.

After a minute, turn down the heat and let the pancakes cook for a few minutes. Turn them over carefully, and continue to cook a few more minutes. If you want more browning on the second side, raise the heat a bit.

Repeat with the remaining batter. Take your time, these are a bit more delicate than potato pancakes. The rices are cooked, but you still have to cook the batter slowly.