Tuesday, March 8, 2016

Green Shashuka



6 cups baby spinach, washed
2 mild green chilis (anaheim, hatch or hungarian) 
2 garlic cloves, peeled and smashed
1/2 cup olive oil
1 onion, thinly sliced
1/2 c green onion, thinly sliced
2 t. ground cumin
1/2 t. ground coriander
1/2 cup lebna (opt.)
1/2 cup cilantro leaves
1/4 cup dill (opt.)

4 eggs

In a saute pan, sweat the onion in olive oil until translucent. Add the garlic, spinach, green onions, spices and roasted chili. Cook for five minutes. Puree half the mixture with the lebna (or 1/4 cup water). add the mixture back to the un-pureed mixture. Season with salt and pepper.

To Serve:

Divide the spinach mixture between four ovenproof serving dishes. Create an indentation in the middle of each dish (like a birds nest) break an egg into each dish. Bake at 350 for 20 minutes or until the white has set. Serve warm with cilantro and dill.








Saturday, March 5, 2016

Braised Meatballs with Artichokes




Braised Meatballs

Meatball Mixture:
1 lb. ground pork shoulder
1 lb. ground chuck, flank or sirloin
1 onion, finely diced
2 T. extra virgin olive oil
2 cloves garlic, smashed
½ c fresh breadcrumbs
2 eggs
1 t. fennel seeds
1 t. minced rosemary
1 c grated pecorino cheese
1 t. salt

Sauté onion in olive oil until soft. Add garlic and give the mixture a quick stir. Transfer the onions to a medium bowl. Add the meat, breadcrumbs, eggs, fennel, rosemary, cheese and salt. Shape into golfball size meatballs. Gently brown the meatballs, and then transfer to heat proof serving dish.

Deglaze the pan with
1 cup Madeira, white wine, marsala or vermouth 
and reduce by one half and pour over meatballs.
Add 1 cup chicken broth
1 c artichoke hearts
Thinly sliced lemon
1 c cherry tomatoes
rosemary garnish

Bake at 300 for 50 minutes.