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A-Z CHALLENGE
M to S
MOUSSAKA
Makes 8-10 servings
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BÉCHAMEL
2 sticks unsalted butter
1 cup all-purpose flour
7 1/2 cups whole milk, warmed
1 ½ tsp sea salt
In a pot, melt the butter over medium-low heat. Whisk in the flour all at once and cook, whisking constantly, until the mixture just begins to darken and smell nutty, about 3 mins.
Add 2 cups of the milk to the pot and whisk until smooth. Add another 2 cups and whisk again until smooth, resembling creamy mashed potatoes. Be patient, it will take a while. Whisk in the remaining milk and 1 ½ tsp salt. Bring to a boil, reduce the heat to low and cook for 20 minutes to eliminate the raw flour taste. Stir frequently with a wooden spoon to prevent the sauce from scorching, and scrape the sides of the pot occasionally.
Transfer the sauce to a large bowl and cover loosely with plastic wrap. Let cool, then tightly cover and refrigerate for up to 2 days.
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LAMB FILLING
1/4 cup extra virgin olive oil
1lb. white onions, chopped
2 1/2 lbs. Ground lamb shoulder
1/4 cup tomato paste
2 tbsp honey
2 bay leaves
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
Sea salt and freshly ground pepper
Add olive oil and onions in a large skillet. Sauté over high heat until the onions soften slightly. Do not allow them to color. Add the ground lamb and sauté, breaking up the meat with a wooden spoon, until the lamb is no longer pink. Drain in a colander set over a bowl. Return the meat to the skillet. Let the juices settle, then skim the surface fat with a soup spoon and return the juices to the skillet with the lamb.
Add the tomato paste, honey, bay leaves, allspice, nutmeg, cinnamon, 1 tsp salt and several grinds of pepper. Simmer gently uncovered, stirring occasionally, until all the liquid has been absorbed and the meat is moist but not soupy, about 10 minutes. Remove bay leaves and set aside.
MOUSSAKA
2 eggplants, about 1 lb each
1/2 cup olive oil
Sea salt & freshly ground black pepper
2 lbs Yukon potatoes
1 large egg
2 large egg yolks
1/2 cup grated parmesan
1/2 cup whole milk Greek yogurt
1/4 tsp ground nutmeg
Béchamel sauce
Lamb filling
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Preheat the oven to 425. Remove the ends of the eggplants and cut into ½ in. thick slices. Arrange on a wire rack and salt both sides lightly. Let drain for 1 hour then pat dry.
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In a bowl, combine the eggplant slices and ½ cup olive oil. Toss to coat the slices evenly, then arrange on a heavy baking sheet in one layer. Peel the potatoes and slice them 1/2in thick. Toss them in a bowl with olive oil, some salt and a few grinds of pepper. Layer the potatoes on a baking sheet in one layer. Roast the eggplant and potatoes until they are tender, 20-25 minutes.
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Whisk the béchamel until smooth and no longer stiff. Whisk in the egg, egg yolks, cheese, yogurt and nutmeg to make custard topping.
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In a 15x10x2 inch baking dish, arrange the roasted potatoes in a single layer. Top with the lamb filling, compacting it into an even layer with the back of a wooden spoon. Top with roasted eggplant slices in a single layer. Dollop the custard topping on top, then gently spread into an even layer. Set on a baking sheet and bake until well browned and set but still quivery, 45-50 mins. Let cool for at least 45 mins before slicing then enjoy!
LESSONS LEARNED
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1. Make this over the course of 2 days. This recipe comes in 3 parts (Béchamel, Lamb Filling and actual Moussaka), I recommend doing the first two parts the day before you make Moussaka. More so, I recommend just going to the restaurant in SF and eating it there...
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2. I found that I only really needed half of the béchamel sauce when making the Moussaka. Feel free to half the recipe to save on some calories.
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3. I wouldn't have been made with more potatoes honestly. I might increase it to 2 1/2 to 3 lbs in the future.
NUGGETS
Makes 8-10 nuggets
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NUGGETS
1 chicken breast
1/2 of a shallot, chopped
3 cloves of garlic
3 eggs
salt & pepper
1 tsp cumin
1/2 tsp paprika
1/4 cup Parmesan
1 cup of all-purpose flour
1 cup of panko (optional, but recommended)
Cooking oil (vegetable oil) for frying
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Cut the chicken breast into cubes and place into the food processor. Add shallot, garlic, 1 egg, 1 tsp of salt, 1 tsp of pepper, cumin and parmesan into the bowl of the processor. Blend on high until the mixture is well combined and mostly smooth. Line a baking sheet with parchment paper. Spread the mixture in an even layer on the parchment paper then place in the freezer. Allow to freeze until mostly solid.
Heat oil in a pan to 350. While the oil is heating, remove chicken mixture from the freezer and cut into shapes, either free hand of using cookie cutters. When ready to fry, dredge the chicken in this order: flour (shake off excess), (beaten) egg, panko, egg, panko. Be sure to season the flour first with salt, pepper and paprika. Fry the chicken until the panko turns golden brown and the internal temperature is 165. Remove from pan and allow for oil to drain off. Serve alongside your dipping sauce of choice and enjoy!
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LESSONS LEARNED
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1. Make sure the chicken mixture is really frozen, especially if you want to see a shape in your nuggets. Several of mine fell apart because the mixture wouldn't stick together on its own. In the future, I might cut them into shapes and then refreeze before breading and frying.
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2. I tried out several different breading styles: traditional flour, chips and panko. The flour didn't give a crispy enough texture. The leftover tortilla chips seemed to just absorb more oil and not take on additional crispiness, which just felt gross to eat. Panko is not a traditional nugget breading, but it was perfect amount of crispiness for me.
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3. You can really throw whatever you want into these... extra garlic, spinach, broccoli. If the mixture is too liquidy with the additions, add another egg or bread crumbs or flour.
OLIVE ORZO SALAD
Makes enough to feed a small army
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OLIVE ORZO SALAD
16 oz. orzo
3 cups baby spinach leaves, gently torn into large pieces
2 red bell peppers, chopped
1 cucumber, diced and seeded
1 red onion, diced
2 cups cherub tomatoes, halved
5 oz. Castelvetrano green olives, drained and halved
5 oz. Kalamata pitted olives, drained and halved
7 oz. feta cheese
3/4 cup olive oil
3 lemons, juiced
3 garlic cloves, minced
1 1/2 tsp oregano
1 tsp kosher salt
1 tsp black pepper
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Prepare the Orzo in accordance with the box, then cool in the refrigerator. Once chilled, add the spinach, chopped vegetables, olives and half of the feta to a large mixing bowl with the orzo. Mix until well combined.
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In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt and pepper until well combined. Pour the dressing over the pasta and gently fold until everything is well coated. Taste for seasoning and top with remaining feta cheese. Refrigerate for 1 hour or overnight before serving.
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LESSONS LEARNED
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1. This is delicious and light, but I would definitely recommend serving it with grilled chicken if you're just doing the salad for lunch.
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2. I felt like this may have needed more feta, since it was the perfect salty savory flavor to an otherwise bright, fresh salad. Who doesn't love more cheese?!?
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3. Unless you're feeding a party, halve this recipe - dear lord I've been eating it for days and can't seem to make a dent in it.
POTATO PAVÉ
Serves 6-8
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POTATO PAVÉ
3 pounds Yukon potatoes
1 cup heavy cream
5 oz Parmesan cheese grated
1/2 cup unsalted butter, melted
Salt & pepper
2 tbsp Slap Ya Mama seasoning
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Line the base and sides of a loaf tin with parchment, allowing it to hang over the sides. In a large bowl, add heavy cream, salt, pepper and1 tbsp of Slap Ya Mama seasoning then stir until combined.. Peel and thinly slice the potatoes using a mandolin. While slicing, place the potatoes in the bowl with the cream to prevent them from oxidizing.
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Line the bottom of the tin with two layers of the sliced potatoes. Brush the potatoes with the butter, sprinkle the parmesan cheese and salt with some more seasoning. Continue layering: potatoes, butter, parmesan, salt and seasoning until you’ve run out of potatoes. Fold over the tops of the parchment paper and over with plastic wrap. Place a smaller baking tin on top, weighing it down with cans or jars. Allow to rest for 20 mins.
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Preheat oven to 350. Remove the smaller tin, weights and plastic wrap. Cover with foil and bake for 1 hour. Remove foil and bake for another 20 mins. Remove from the oven and allow to cool slightly before adding foil back to the top and the smaller tin with weights. Allow to rest in the refrigerator overnight.
The next day, preheat oven to 425. Line a baking sheet with parchment.. Turn out the potatoes onto a large cutting board. Using a sharp knife, cut the potatoes into rectangles then skewer them so they stay together. Transfer the skewers to the baking sheets allowing enough space between the skewers so they aren’t touching. Bake for 10 minutes then flip the potatoes and bake for an additional 15 minutes. Remove from the oven and transfer potatoes to a paper towel to allow the grease to drain then enjoy!
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LESSONS LEARNED
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1. To make these even more indulgent, you can fry them by heating vegetable oil to 350 and frying each side for about 45 seconds. This makes the potatoes crispier but isn't the most healthy option, pictured left.
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2. If you forget the Parmesan, it's not the end of the world. I forgot the Parmesan at the store and it turned out just fine. Just be sure to season the potatoes really well. Nobody likes plain potatoes.
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3. Was it worth two days of work? Undecided. Don't get me wrong, it was delicious - carbs and fat, what could be wrong with that? Just a drawn out process when you're making these for yourself.
QUESABIRRIA TACOS
Serves 6-8
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QUESABIRRIA TACOS
4 cups hot water
2 lbs chuck roast, cut into large chunks
1 lb short ribs, bone in
1/2 white onion, cut in half
1 garlic bulb, skin on
1/2 carrot, cut in half, then halved again
3 bay leaves
4 guajillo chilies, stems cut off, seeds removed
1 1/2 tbsp chicken bouillon
2 tsp chili powder
1/2 tsp mexican oregano
1 tsp ground cumin
1 tsp salt
Flour tortillas
Monterey jack cheese
Cilantro (optional)
Heat some oil in a large soup/stock pot. Season your meat on all sides with salt and pepper. When the bottom of the pan is hot, sear all sides of the roast and short ribs, you may have to do this in batches. Once all of the meat has been browned, it all the meat back to the pot with the rest of the ingredients except chili powder. Bring the mixture to a boil, then reduce to a simmer skimming off the fat after 30 minutes to remove impurities.
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Remove the peppers from the pot, adding them to a blender or food processor with a little bit of broth. Once mostly smooth, strain the mixture back into the pot with the chili powder. Cover the pot and simmer for an additional 3 hours stirring every 40 minutes.
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After 3 hours, skim the grease from the top layer and save. Remove the onion, garlic, carrots and bay leaves from broth and discard. Remove the meath from the broth and shred. At this point, you can store for later or...
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Heat a large skillet over medium heat. Dip the tortillas in the reserved grease from the broth. Place on tortilla on the skillet, then Monterey jack cheese topping with meat. Fold the taco over and press down with the spatula. Continue cooking until the taco is crisp and golden brown on the bottom. Flip and continue cooking the other side. Cook until both sides are crisp, remove from heat and allow to cool briefly before serving. Top with fresh cilantro and onion serving alongside a bowl of broth to dip it in and enjoy!
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LESSONS LEARNED
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1. Do not try to make something out of the discarded onion, carrot, garlic, etc. I tried making a bolognese out of it and it did not work. Just toss it. that being said...
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2. The birria meat is delicious with pasta and the red sauce recipe I have in Sauces + Spreads. As much as I wanted to have tacos every night for a week, I figured I should switch it up a bit and this was an excellent alternative.
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3. Honestly, not bad for a white girl's rendition on a latin dish. I will however go down the road to the nearest food truck to order these in the future... they just taste better when they're authentic.
(SHORT) RIB RAGU
Serves 6-8
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SHORT RIB RAGU
4 medium size beef short ribs
2 onions finely diced
2 carrots finely diced
3 celery stalks
4 garlic cloves, sliced
Bunch of thyme
2 bay leaves
Salt and pepper
5 oz. of red wine
1 can of tomatoes
22 oz. plus an additional cup of beef stock
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Heat up a dutch oven with olive oil and season the short ribs with salt. Sear the ribs until they are brown on all sides. While they are browning make an herb bouquet with the bay leaves and thyme. Once the ribs are browned, set aside and add onions, carrots, celery, garlic and herbs to the pot. Cook for a few minutes over medium high heat until the vegetables have softened, but not browned. Season with salt and pepper.
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Preheat oven to 300 degrees. Add the wine to the pot and cook down until barely any liquid remains. Add the tomatoes and stock and bring to a gentle simmer. Place the short ribs on top so they are half submerged, cover and place into the oven. Cook for 4-5 hours, turning the meat every 40 minutes, until the meat is tender and falling off the bone. Remove the lid after an hour.
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Once finished cooking, remove the ribs from the pan and set aside onto a cutting board. Add a cup of stock and the pot back to medium high heat and reduce until thickened, about 60 minutes. While the sauce is cooking down, pull the meat off the bone and shred. Once reduced add the meat back to the sauce then serve with your favorite pasta and enjoy!
LESSONS LEARNED
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1. I had a vegetable chopper and that was the absolute best! It made prepping everything so much easier. You can get them relatively cheap on Amazon.
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2. I would recommend cooking the pasta in the sauce by taking about 1 - 1 1/2 cups of sauce, 1/2 cup of beef broth and simmer the pasta until tender. If you don't want to do that, add some of the pasta water into the sauce.
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3. This freezes really well, so if you don't need 6-8 servings you can pre-portion them out and heat up with some beef or chick broth later. Just defrost before adding in your pasta.
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SHAKSHUKA
Serves 4-6
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SHAKSHUKA
3 tbsp extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp paprika
1/4 tsp ground cayenne
1 28 oz. can whole plum tomatoes with their juices, coarsely chopped
Salt & Pepper
6 eggs
Chopped cilantro and parsley
Preheat oven to 375. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 mins. Add garlic and cook until tender then stir in cumin, paprika and cayenne. Let spices toast for about a minute. Pour in tomatoes and season with salt and pepper simmering until tomatoes have thickened. Taste and add more salt and pepper if needed.
If not already in an oven safe dish, transfer tomato mixture to an oven safe vessel. Create divots in the mixture and gently crack eggs into them. Season eggs with salt and pepper to taste. Transfer skillet to oven and bake until eggs are just set, 7 to 13 minutes. Sprinkle with cilantro and parsley then enjoy!
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LESSONS LEARNED
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1. I slightly adapted this recipe from my new favorite obsession, NY Times Cooking - they included Feta which I might try next time. Picture shows a half recipe - don't need a brunch for 4-6 in the middle of the work week!
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2. At 10 minutes, my eggs were too wobbly when I shook the dish, so I went for an extra 5 minutes in the oven. I think I over cooked them slightly, but still delicious.
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3. I served this alongside some Sourdough Crostini (to round out the "S" theme). I would definitely recommend that! Just slice up some bread, drizzle olive oil on both sides then toast using a skillet.
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