Dirty rice Pilaf

Recipe over by the great blog CultureEatz. Go have a look! Only pictures here.

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Whole yellow pea soup

A variant on pea soup made with whole peas as well as split peas and more vegetables. It keeps more texture from the whole peas and the diced vegetables while the split peas fall apart and give body to the soup.

The soup bone can be from a ham, if so try to keep some flesh on it. I got mine from my butcher (I had no intention of making a ham) so it’s very bare.

This is a slight modification of the recipe found here.

Ingredients:
1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
2 onions
2 carrots
3 celery branches
2 parsnips
1 leek
1 small turnip (or 4 baby turnip)
1/4 of a nutmeg, grated
1 table spoon summer savory leaves
6 bay leaves
1/4 cup chopped parsley
2 tablespoon salted herbs
black pepper to taste
ingredients

***

1. Put the whole peas in a large bowl that can be sealed.
dry

2. Fill with water and put in the fridge overnight to soak.
dry+water

3. In a large stock pot, combine the water and the soup bone.
bone

4. Bring to a boil. Skim the foamy scum that may form on the surface.
skim

5. Take the soaked peas out of the fridge.soaked

6. Drain and rinse them well.
strain

7. Add to the stock pot.
peas

8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.
peas2

9. Meanwhile, dice the vegetables.
veggies

10. At the two hour mark the whole peas should be very soft and the split peas should be falling apart. You’ll want to be stirring this a bit more frequently at this point so that the broken down peas don’t form a crust at the bottom of the pot (they can scorch). Skim any film like scum from the top of the liquid.
skim2

11. Add the vegetables.
add-veggies

12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.
add-herbs

13. Stir in the chopped parsley and add black pepper to taste. Simmer for 45 minutes, stirring frequently and skimming the film like scum for the top of the pot. Add boiling water if it gets too thick.
parsley

14. Serve warm.
serve

 

Lamb stock

A basic stock recipe that is very versatile. The same general recipe will work great with turkey or chicken carcasses as well.

Ingredients :
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
1 onion
2-3 sticks of celery
2 carrots
peppercorns (about half a tea spoon)
salt to taste
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don’t care.
ingredients

***

1. You’ll want to roast the bones if they didn’t cook along with their meat already. Pre-heat the oven to 375F.
bones

2. Roast them for 30 minutes or so.
cooked-bones

3. Put at the bottom of a large stock pot. Cover with the water and add the vinegar. Let stand (no heat) for about 30 minutes.
vinegar

4. Add the vegetables and peppercorns. Cut the vegetables coarsely, you’ll be discarding them at the end anyways.
stuff

5. Bring to a simmer (not a boil) and allow to cook for several hours. Add the herbs once the bone joints start falling apart exposing the marrow. (about 5-6 hours).
herbs

6. Allow the herbs to seep in for 20-30 minutes. Then strain everything, add salt, if you want to. Allow to cool fully. The fat will rise to the top and can be discarded. The stock will set into a gelatinous mass and can be kept in the fridge for about 3 days or frozen.
stock

Orzo and tomatoes salad

A nice summer dish, Perfect for a potluck, for a pic-nic or to make easily carried lunches for the office.

Ingredients
500g orzo pasta
1 cup green peas (frozen)
3 bell peppers (varied colors)
1 bundle of green onions
1lb heirloom tomatoes (varied)
1/2 a bundle of parsley
1/4 cup grape seed oil
1/4 cup + 2 table spoon olive oil
2 table spoon red wine vinegar
1 table spoon dijon mustard
salt and pepper
water
ingredients

***

1. Bring a large pot of salted water to a boil. Pour the pasta into the water, stirring to avoid clumping. Cook for 15 minutes or so.
pasta1

2. In the last 2-3 minutes add the frozen peas.
pasta2

3. Drain and rinse with cold water to stop the cooking.
drain

4. Transfer to a large bowl. Stir in the 2 table spoon of olive oil and allow to cool fully.
cool

5. While the pasta is cooling, cut the peppers in half and remove the seeds. Grill until softened and nicely charred.
I kept the skin on for a bit of the smokiness, but you can remove it at this stage.
grill

6. Combine the grape seed oil, olive oil, red wine vinegar and dijon mustard.
dressing1

7. Shake well to combine. Taste and adjust seasoning with salt and pepper.
dressing2

8. Thinly slice the green onions, both white and green parts and add to the pasta.
green-onions

9. Cut the peppers into a large dice. Add to the orzo.
peppers

10. Chop the parsley and throw it in with the rest.
parsley

11. Cut the tomatoes into quarters (or into eighth if they are on the larger side). Remove the core and add to the bowl.
tomatoes

12. Mix in the dressing in two times to coat evenly.
mix

13. Plate and eat up.
As a side dish would probably feed 10.
As a main meal made for 6 large meals.
plate

Barley salad with red grapes and marinated bavette

Delicious and light enough to be a summer meal. Modified from this as my roommate isn’t a fan of allspice. Also, bavette might be a favored cut.

This is a two step recipe. The marinade, then the rest of the salad.

Marinade Ingredients :
1/2 cup olive oil
1/4 cup red wine vinegar
2 tea spoon berberé
1/2 tea spoon peppercorn
1 kg of bavette or so
ingredients

Salad Ingredients:
Marinated bavette
2/3 cup barley
4 cups red grapes
parsley
salt
water
ingredients2

***

1. Combine the berberé and peppercorns.
berbere

2. Roughly grind and break down.
grind

3. Combine the oil, vinegar and ground spices.
combine

4. Shake well.
shake

5. Put the meat in a freezer ziploc bag.
bag

6. Add the marinate and put in the fridge for at least 2 hours up to overnight.
massage

7. When the meat is marinated bring 4 or 5 cups of water to a boil with a pinch of salt. Add the barley.
boil

8. Cook until the barley is softer but still a bit toothsome, about 30 minutes. Drain and allow to cool.
drain

9. Remove the meat from the bag and discard the marinade. Salt on both sides and sear. Depending on how thick the meat is you might need to finish cooking it in a 375 degree oven. You want to meat rare or medium rare.
sear

10. Slice the grapes in half and mix in with the barley.
grapes

11. Cut the meat into bite sizes and add to the grapes and barley.
meat

12. Chop a good handful of parsley and add to the rest.
parsley

13. Serve while the meat is warm, but any left overs will be delicious cold.
barley-salad
.

Grain and butternut squash salad

I made decadent cupcakes yesterday. I mean it… these are good but so darn rich. So I made a grain based salad for dinner tonight, to make myself feel less guilty.

Ingredients
8 oz farro
4 cups chicken stock
1 butternut squash
1 pack of turkey breast strips
1 bunch green onions
juice of one lemon
small handul italian parsley
2/3 cup apple juice sweetened dried cranberries
1/4 tea spoon smoked paprika
salt and pepper
1 tea spoon honey
8 table spoon olive oil
ingredients

***

1. Pre-heat the oven to 400F.
Peel the butternut squash. Cut in half and remove the seeds. Then cut into cubes.
cut-squash

2. Toss with 1 to 1 1/2 table spoon of olive oil and a good sprinkle of salt and pepper. Put on a baking tray in a single layer.
raw-squash

3. Put in the oven until tender but still holding it’s shape, about 20-25 minutes. Allow to cool.
cooked-squash

4. Mean while, combine the farro and chicken stock.
raw-farro

5. Bring to a boil then lower the heat. Cook, uncovered until all the liquid is absorbed, stirring once in a while. It took me about 30-35 minutes. Transfer to a large bowl and allow to cool.
cooked-farro

6. Cut the turkey into cubes. Heat 1/2 table spoon to 1 table spoon oil in a skillet. Cook the turkey with the smoked paprika and a bit of pepper.
turkey

7. Roughly chop a small handful of Italian parsley and add to the cooled farro.
add-parsley

8. Add the cranberries.
add-cranberries

9. Finely chop the green onions and add to the salad.
add-green-onions

10. Add the cooked turkey.
add-turkey

11. And as much of the squash as you care for. I added about half of the baking sheet.
add-squash

12. In a different bowl, whisk together the lemon juice and honey. Add the remaining 6 table spoon of olive oil in a drizzle while whisking.
dressing

13. Add the dressing to the salad and mix well to combine.
done2

Spiced carrot salad

Sweet and spicy Moroccan inspired carrot salad. Leave the confit lemons on the side, so everyone can add as much or as little as they care for.

This is great as a side dish, but would be filling enough for a light meal.

Ingredients
2 meyer lemons
1/4 cup olive oil, plus extra for lemons
8 rainbow carrots
1/2 red onion, diced
1 handful flat leaf parsley, chopped
1 1/2 teaspoons ground black cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ginger
2 daches cayenne pepper
orange zest
1/4 cup orange juice
2 tablespoons pine nuts
ingredients

***

1. Wash the meyer lemons. Slice them thinly and remove any seeds. Cut the slices into quarters. Put in a single layer in a cold skillet and lightly cover with olive oil. Turn the heat on low and cook for 20 minutes or so, or until caramelized.
confit

2. Pour into a serving dish and set aside to cool.
confit2

3. Peel and grate the carrots.
grate

4. Add the red onion and parsley to the bowl.
aromates

5. In a small dry skillet, toast the pine nuts.
toasted-pine-nuts

6. In a bowl, combine all the spices and the pine nuts. Whisk in the orange juice and orange zest. Keep whisking as you pour in the olive oil, to get a nice combined dressing.
dressing

7. Pour the dressing over the salad and mix well to coat the carrots. Serve with the lemons.
combine