Falafel

Posted on December 30, 2009 by meggamoma

These delicious bean ” dumplings ” are popular with all my friends and family . They are wholesome and nutritious and can be servedin a pita with hummus or baba ghanouj and a tomato and cucumber salad . Typically falafel are made with large broad beans , sold as skinned in Middle eastern stores , but I often revert to all chickpeas or a combination , as chickpeas are so widely available .

Serves 10

Claudia Roden

1 lb dried ( skinless ) split broad beans , soaked in cold water for 24 hours

salt and pepper

2 tsp ground cumin

1 tsp ground coriander

good pinch of ground chili pepper or cayenne

1 tsp baking soda or baking powder

1 large onion , very finely chopped or grated

5 scallions , very finely chopped

6 cloves garlic , crushed

2/3  cup  finely chopped flat leaf parsley

2/3 cup finely chopped cilantro

sunflower or light vegetable oil for deep frying

The long soaking  of the beans to soften is all -important . After soaking , drain the beans very well and let them dry out a little on a towel . Then put them in a food processor and process until they form a paste ., adding salt and pepper , cumin , coriander , chili powder and baking soda or powder ( these last two release carbon -dioxide gas , which causes the paste to rise slightly and lighten ).. The paste must be so smooth and soft so it will hold together when you fry . Let it rest for at least 1/2 an hour .

Add the rest of the ingredients , except the oil. If you have chopped the onion in the food processor , strain to get rid of the juice , or the rissoles could fall apart when you fry them .

Knead the mixture with well your hands. Take small lumps and make flat , round shapes 2 inches in diameter and 1/4 inch thick . Let them rest 15 minutes .

Heat at least 2 inches of oil in a heavy pot until sizzling hot . Fry the patties in batches , without crowding them , until crisp and brown , turning them once over . Lift them out with a slotted spoon and drain on paper towels .

Serve hot .

Filed under: Appetizers, Middle eastern, Vegetarian | Tagged: , , , , , | 2 Comments »

Chicken Souvlaki

Posted on December 14, 2009 by meggamoma

There is something so appealing about bite size pieces of chicken threaded onto a skewer and grilled . Skewered meat is found in most clutures some with their own names for them . The Thais have satays and the Greeks have souvlakis . Traditionally made with lamb , but  equally delicious with chicken .

Saveur magazine

Serves 4

Photograph by Rahul Mahtani

3 lbs  boneless , skinless chicken breasts , cut into bite sized pieces.

1/2 cup freshly squeezed lemon juice

1/2 cup extra virgin olive oil

2 tbs , chopped fresh oregano

salt to taste

To serve , Pitas , chopped tomatoes , chopped cucumber and chopped onions

Thread chicken on 8  12 inch skewers  . In a shallow pan , large enough for skewers , mix lemon juice  , olive oil and oregano . Season with salt then add skewers , cover , and refrigerate for 2 hours .

On a  very hot grill  ( or a cast iron pan over medium – high heat ) , cook chicken , basting frequently , and turning occasionally , for 7 to 10 minutes . Sprinkle with salt .

Serve in pita with chopped tomatoes , cucumbers and onions .

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Greek style roast lamb with potatoes

Posted on December 14, 2009 by meggamoma

arni Psito me patates , is a Greek holiday staple in our home . Typically , this Greek dish is served at Easter , but it is really festive , and , in our home is even served on Christmas day , when the whole family gathers around the table for a leisurely gettogether .

Saveur Magazine

Serves 6 to 8

1 – 2 heads garlic ( about 18 cloves ) cloves , seperated and peeled

3 tbs dried oregano

3 tbs dried rosemary

3/4   cup extra virgin olive oil

2 cups fresh lemon juice ( I only use freshly squeezed , you cannot beat the flavor )

3  1/2 cups red wine

Salt and freshly ground pepper

1    8lb , leg of lamb , bone in , trimmed of excess fat

6 lbs Idaho potatoes , peeled and cut into sixths lengthwise

MARINADE

Finely chop 8 cloves of garlic and place in a pan large enough to hold lamb . Add 2 tbs  oregano , 2 tbs rosemary , 6 tbs oil , 1 cup lemon juice , wine and salt and pepper to taste . Mix throughly . Place lamb in marinade , turning to coat well on all sides , then cover and set aside in refridgerator overnight .

Crush 6 cloves garlic and remaining oregano and rosemary together with a mortar and pestle  ( or chop them finely ) . Season with salt and pepper .

Preheat oven to 375*F . Remove lamb from marinade and pierce in 8 – 10 places with a paring knife . Rub garlic – herb mixture over lamb , pressing mixture into incisions with your fingers , then coat surface of lamb with about 4 tsp oil .

Mix remaining oil and lemon juice together in a bowl . Crush remaining garlic , place in a large roasting pan , and add potatoes . Place lamb on potatoes . Roast , frequently basting  lamb with lemon mixture and occasionally turning potatoes , for 1 hour and 45 minutes for well done . Turn off oven . Remove lamb and allow it to rest for about 10 minutes , keeping potatoes warm in oven until you are ready to carve and serve lamb .

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Eggless ice chocolate hazelnut cake

Posted on December 12, 2009 by meggamoma

This dessert , also called a semifreddo in Italian , is a great make ahead dessert . It is beautiful in presentation and has a delicious creamy nutty texture . It is flavoured with both coffee and brandy , so really an adult dessert.

Christine McFadden , Christine France

Serves 6 to 8

3/4 cup hazelnuts , shelled , roasted and skinned. Then finely chopped.

About 32 ladyfingers ( for an eggless version use eggless sponge fingers )

2/3 cup strong black coffee

2 tbs brandy

2 cups heavy cream

1/2 cup confectioners sugar , sifted

5  oz unsweetened chocolate , chopped fine

confectioners sugar and cocoa powder for dusting

Line a 5 cup loaf pan with plastic wrap and cut the lady fingers ( or eggless sponge cake ) to fit the base and sides. Reserve the remaining cookies . Mix the coffee with the brandy in a shallow dish . Dip the ladyfingers briefly into the coffee mixture and return to the pan , sugary side down , to fit neatly.

Whip the cream with the confectioners sugar until it holds soft peaks . Fold half the chopped chocolate into the cream with the hazelnuts.  Use a gentle figure eight movement to distribute the chocolate and nuts evenly.

Melt the remaining chocolate in a bowl set over a pan of barely simmering water . Cool , then fold into the cream mixture . Spoon into the pan .

Moisten the remaining cookies in the coffee mixture , being careful not to soak the cookies , as they will get soggy . Lay the coffee  moistened cookies over the filling . Wrap and freeze until firm .

Remove from freezer 30 minutes before serving to let the icecream soften slightly . Turn onto a serving plate and dust with confectioners sugar and cocoa .

Filed under: Desert, Eggless | Tagged: , , , , | 1 Comment »

Rich Chocolate Pistachio Fudge

Posted on December 12, 2009 by meggamoma

Fudge is one of those feel good , childhood memories . I remember walking “Kingsway ” ( now Republic street , Valetta Malta ) and going  into the  tiny , quaint candy store , where they had the most delicious fudge . Funny , I used to imagine the store owner getting up before dawn to whip up a fresh batch !!! These are just delicious , enjoy !

Christine McFadden and Christine France

Makes 36

1 cup sugar

1 can ( 13 oz ) Condensed milk

1/4 cup unsalted butter

1 tsp vanilla extract

4 oz dark chocolated , grated

3/4 cup pistachios , almonds or hazlenuts

 Grease a 7 inch square cake pan and line with parchment paper . Mix the sugar , condensed milk and butter in a heavy pan . Heat gently , stirring occasionally until the sugar has dissolved completely and the mixture is smooth .

Bring the mixture to a boil , stirring occasionally , and boil until it registers 240 *F on a sugar thermometer or until a small amout of the mixture dropped into a cup of ice water forms a soft ball .

Remove the pan from the heat and beat in the vanilla , chocolate and nuts . Beat vigorously until the mixture is smooth and creamy .

Pour the mixture into the prepared cake and spread evenly . Leave until just set , then mark into squares . Let set completely before cutting into squares and removing from pan . Store into an airtight container in a cool place .

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Maple Walnut Chocolate Chunk Squares

Posted on December 9, 2009 by meggamoma

I stumbled upon this recipe years ago in the Chocolatier Magazine . It was love at first bite and has been a staple in my holiday gifts. These are a no bake , candy like bar . I like to call them , the give my oven a break square with yummy nuts , coconut and chocolate ….you can’t ask for more .

Chocolatier Magazine

Makes 48 squares

WAFER BASE

2 cups finely ground chocolate wafer cookies

12 TBS unsalted butter , melted

MAPLE WALNUT FILLING

1 cup walnuts , toasted

1/2 cup unsweetened coconut , divided

3  oz bittersweet chocolate , cut into 1 inch chunks

3  oz milk chocolate , cut into 1 inch chunks

1 cup granulated sugar

1/2 cup heavy cream

1/4 cup pure maple syrup

3 tbs unsalted butter

1 tbs light corn syrup

BASE

Line the bottom of a 9 by 13 inch baking pan with a piece of foil long enough to come up and over the two long sides of the pan .

In a large bowl , combine the ground wafer cookies and the melted butter and mix  well . Transfer the mixture to the prepared baking pan and press to cover the bottom of the pan evenly .

FILLING

Distribute the toasted walnuts , about 1/3 of the coconut , the bittersweet chocolate chunks and the milk chocolate chunks evenly over the surface of the chocolate wafer base .

In a medium saucepan , combine the sugar , heavy cream , maple syrup , butter and light corn syrup . Set over medium heat and bring to a boil , stirring constantly . Continue to boil , still stirring , until the mixture has reached 240*F  on a candy thermometer . Remove the pan from the heat . pour the hot filling over the nuts and chocolate . Sprinkle the remaining coconut over the candy .

Cool the candy for 30 minutes , then refridgerate until set enough for the squares to hold their shape when cut , about 20 minutes . Grasp the two foil handles and lift the entire cookie / candy bar from the pan to  a cutting board . With a sharp knife , cut into 48 squares . Store in an airtight container at room temperature .

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Chocolate Raspberry Streusel Squares

Posted on December 9, 2009 by meggamoma

I love the addition of oatmeal in my baked cookies or bars . It provides great texture , and , let’s face it , some nutrition , leaving you feeling better about your choice.  These make great gifts for the holiday , or just about any time of year .

Chocolatier Magazine

Makes 3 dozen

1  1/2 cups all purpose flour

1  1/2 cups  uncooked old fashioned oats ( Quaker oats is suggested )

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 tsp baking powder

1/4 tsp salt

1 cup butter ( 2 sticks ) butter , chilled

1 cup raspberry preserves ( about 10 ounces )

1 cup ( 6  oz ) semi sweet chocolate pieces

1/4 cup chopped almonds

1/2 cup ( 3  oz ) semisweet chocolate  or one – 4  oz bar white chocolate , chopped , melted ( optional )

Heat oven to 375 *F . Combine flour , oats , sugars , baking powder and salt . Cut in butter until mixture is crumbly . Reserve 1 cup oat mixture for streusel ; set aside . Press remaining oat mixture oat mixture onto bottom of ungreased 9 inch square baking pan , bake 10 minutes .

Spread preserves over crust ; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently .Bake 30 to 35 minutes or until golden brown .

Cool completely . Drizzle with melted chocolate , if desired .Let chocolate set before cutting bars.

Store tightly covered.

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Apple -cranberry crumb pie

Posted on December 3, 2009 by meggamoma

The  restaurant and Inn at Elk River in  Saltyfork , West Viginia makes a fantastic apple cranberry crumb pie . It is bubbling with apples and cranberries and has the  most delicious crumb topping , made with caramely ( yes , that’s a word ) and warm notes of cinnamon . The most difficult part of making this pie is waiting for it to bake and cool enough to dollop on some ice cream and dig in .

Serves 8

The restaurant and Inn at Elk River in Saltyfork , West Virginia.

1 cup all purpose flour

1/2 cup ( packed ) golden brown sugar

1/3 cup old -fashioned oats

3/4 tsp ground cinnamon

1/2 cup ( 1 stick ) chilled unsalted butter , cut into small  pieces.

FILLING

4 large Granny Smith apples  , peeled , cored , cut into 3/4 inch pieces ( about 5 cups )

1  16 oz can whole -berry cranberry sauce

3/4 cup sugar

1 tsp cornstarch

1 purchased 9 inch -dish frozen pie shell , unthawed

Vanilla ice cream

TOPPING

Mix first 4 ingredients in medium bowl . Add butter ; rub in with fingertips until mixture resembles coarse meal . Set aside.

FILLING

Place baking sheet in oven and preheat to 350*F .

Toss apples , cranberry sauce , sugar and cornstarch in large bowl until well blended .

Transfer apple – cranberry filling to frozen pie shell , mounding in center. Sprinkle topping over pie . Set pie on baking sheet in oven. Bake untilapples are tender , juices bubble thickly and crust is golden , about 1 hour 1

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Baked Penne Pasta with wild mushroom Ragout

Posted on December 2, 2009 by meggamoma

Cafe Alfresco in Dunedin Florida is well known for its casual  yet suberb dining .  This baked pasta with mushrooms is ideal  as a vegetarian entree or a make ahead dinner . The only change I made to the dish was the addition of pepper flakes , for some kick  and I switched from all Parmesan cheese to half Pecorino Romano , I like its sharpness and half Parmesan . Also I added a few gratings of nutmeg , just for a little zip .

Cafe Alfresco , Dunedin , FL

Serves 6 to 8

1/2 oz dried Porcini mushrooms

2 cups hot water

6 tbs ( 3/4 stick ) butter

1 3/4 cups finely chopped onions

8 oz fresh button mushrooms , chopped

6 oz fresh shiitake mushrooms , stemmed , sliced

2 1/2 tbs all purpose flour

2 1/2 cups whole milk

3/4 cup freshly grated Parmesan , or half Pecorino Romano , Half Parmesan

1/2 cup finely chopped fresh chives

Few gratings of Nutmeg , optional

1/2 tsp red pepper flakes , optional

12 oz penne pasta

1/2 cup fresh breadcrumbs made from French bread

Place Porcini in small bowl . Add 2 cups hot water and let soften 20 minutes . Using slotted spoon , remove porcini , reserve liquid. Coarsely chop porcini.

Melt 3 tbs butter in heavy large skillet over medium high heat  . Add onions and saute until soft , about 5 minutes . Add button and shiitake mushrooms and saute 5 minutes . Mix in Porcini and reserved soaking liquid , leaving any sediment behind in bowl  , simmer over medium high heat for 10 minutes .

Melt remaining 3 tbs butter in heavy medium saucepan over medium heat . Add flour and stir constantly until golden , about 2 minutes . Gradually whisk in milk . Stir until sauce thickens and boils , about 3 minutes . Stir into mushroom mixture , simmer 2 minutes , stirring occasionally . Stir in Red pepper , if using , nutmeg , if using and half of the cheese and chives . Season to taste with salt and pepper . ( sauce maybe made 1 day ahead . Cover and refridgerate . Rewarm over medium -low heat before continuing .)

Preheat oven to 425*F . Butter 13 by 9 by 2 inch glass baking dish . Cook pasta in large pot of boiling salted water until tender but still firm to bite . Drain well . Return to pot . Add mushroom sauce and toss well to coat . Transfer to prepared baking dish . sprinkle breadcrumbs and remaining cheese .

Bake until heated through and light golden , about 25 minutes .

Filed under: italian, Vegetarian | Tagged: , , , | Leave a Comment »

Mocha Viennese Swirls

Posted on December 1, 2009 by meggamoma

As the holidays approach I think of cookies , for gift giving and …well yes consuming . These spiral coffee almond butter cookies are the ideal afternoon pickmeup , and , if that’s not enough once baked and cooled the bases are dipped in luscious chocolate . And oh , what a dream , they are completely eggless !

Makes 20

Adapted from

Christine Mc Fadden

Christine France

4 oz unsweetened chocolate , chopped

7 oz unsalted butter , room temperature

6 tbs powdered sugar

2 tbs strong black coffee

1 3/4 cup all purpose flour

1/2 cup cornstarch

DECORATE

about 20 blanched almonds

5 oz  semisweet chocolate , chopped

Preheat oven to 375*F.

Melt chocolate in a bowl over hot water . Cream the butter with the powdered sugar in a bowl until smooth and pale . Beat in the melted chocolate , followed by the coffee.

Lightly grease two large baking sheets . Spoon the dough into a piping bag fitted with a large star nozzle . pipe about 20 swirls on the baking sheets , allowing room for spreading . Keep the nozzle close to the sheet so that the swirls are flat .

Press an almond into the center of each swirl . Bake for 15 minutes or until the biscuits are firm and starting to brown. Cool for 10 minutes on the baking sheets , then lift carefully on to a wire rack to cool completely.

When cool , melt the chocolate and dip the base of each swirl to coat . Place on a sheet of parchment paper and leave to set completely .

Filed under: Desert, Eggless | Tagged: , , , | 1 Comment »

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