Greek Lamb and Orzo ~

I went to D.C., recently and had a wonderful time.  Full with friends, woderful sights and delightful food.

One of the things I did was go on a "walking tour" of the Capitol area and it included small meals at three restaurants.  We walked for four hours and stopped in between some great sights.  If you get the chance, take a walking tour of any place you visit, it's a great way to see some of the out of the way places.  And one of the restaurants was Greek, we had a version of this dish there.  It was wonderful, so I wanted to create it when I came home.

First of all, this dish is traditionally baked in the oven along with a leg of lamb, fresh tomatoes and orzo thrown in at the end.  What a fabulous combination too, so yummy.

I don't make huge meals any longer, the kids are all grown and on their own.  So I googled some recipes and I found one that uses ground lamb and done on the stove top. 

Here is the recipe I found, although I adapted it a bit.  It's from The Daily Meal.

1 pound ground lamb

Two 14 ½-ounce cans whole peeled tomatoes, juices reserved (I used diced)

1 cup water (I used the reserved juice from the diced tomatoes)

3 cups uncooked orzo pasta (I used 1&1/2 cups)

2 stalks celery, cut into ½-inch pieces

1 medium onion, chopped

2/3 teaspoon allspice

1 teaspoon salt

2 teaspoons cayenne (this was too hot, please use 1/2 tsp.)

3 bay leaves

3 teaspoons dried oregano (I used 1 tsp.)

2 cloves garlic, minced (I used 3)

DIRECTIONS

Heat a large saucepan over medium-high heat. Stir in the lamb, breaking it up into crumbles, and cook until browned (with no visible pink).  (I removed the lamb to a bowl and set aside)

 

In the same pan, stir in the tomatoes and their juice, water, orzo, celery, onion, allspice, salt, cayenne, bay leaves, oregano, and garlic. Bring the mix to a boil. (I sauteed the onion, celery and garlic for 5 minutes first)

 

Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the orzo is tender and has absorbed the liquid from the tomatoes and extra water — about 15 minutes. Combine with the cooked lamb and serve. (After 5 minutes on medium low, I stirred it and it was getting dry on the bottom of the pan, so I shut the stove off and just let it finish, stirring a couple of times.) 

 

Add lamb back into pan and stir.  Serve with feta or grated cheese.

Recipe Details

Prep time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Serves four (plus some very delicious leftovers).

 

 

We also went to a great Thai restaurant for lunch one day and one of the dishes we had was Basil Fried Rice.  It was so, so good....

I think I'll google this one next to try....

 

 

 

Mario Batali's tweet on Potato Gnocchi ~

 

 

 

"Starchy russets 1lb per 100gms flour/1 egg- boil spuds, rice, then barely mix. RT. @TheBigFella1911: Hi Chef, any tips for making gnocchi?"  Great advice Mario...
you should know, you must have made thousands, if not millions of gnocchi.  So, I tried your version.  Perfect, thank you ~

And just when the dough comes together, roll into a ball.  Divide into fourths and roll each forth into logs.  Cut the dough into one inch pieces and roll over the top of a fork, pressing gently.

Place each gnocchi on a sheet pan, sprinkled with a little cornmeal.


Fill a large pot of water and bring to a boil, add a heaping tablespoon of salt.  Add gnocchi while gently stirring (they will sink).  When the float to the top, scoop out with a slotted spoon.  

Toss with 1/2 cup of prepared pesto, sprinkle with parmesan cheese and serve. 

Nigella Lawson really is a Domestic Goddess ~

If you haven't had her Chocolate Cloud Cake, please add it to your list.  It's heavenly, decadent and most of all very easy to make.  Your guests will ooh and aah over this one and you haven't even slaved in the kitchen over it!  Nigella rocks with this one.  She really is a domestic goddess, really.....

Be forewarned, serve in thin slices.  You can always go back for seconds.

When you take the cake out of the oven, it will sink.  But don't despair, this is the space to add all of the luscious whipped cream "cloud" on.  And don't forget to give it a good dusting of cocoa powder.  Yum is all I am going to say.

Nigella's Chocolate Cloud Cake ~

For the cake

• 9 oz (ounce) dark chocolate (minimum 70% cocoa solids)
• 4 oz (ounce) unsalted butter (softened)
• 6 medium egg(s) (4 separated)
• 6 oz (ounce) caster sugar
• 2 tablespoon(s) Cointreau (optional)
• 1 zest of Oranges (optional)

For the cream topping

• 17.55 fl oz (fluid ounces) double cream
• 1 teaspoon(s) vanilla extract
• 1 tablespoon(s) Cointreau (optional)
• ½ teaspoon(s) cocoa powder (unsweetened) for sprinkling

 

Method

1. Preheat the oven to 350 F.
2. Line the bottom of the cake tin with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.
6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
7. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
8. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Barbeque Chicken, Cheese and Corn Chowder ~

 

 

Barbeque, barbecue, bbq..... it's all good!

I've been playing around with different flavors in corn chowder for a while now and I think I've finally hit a home run.  My youngest son loves corn chowder and so I've been on a quest to combine all of his favorite flavors.  So this chowder fits the bill.  It's smokey, with bacon and barbequed chicken too.  It's nice and cheesy with a whole pound of cheddar cheese and it has a little kick with cayenne pepper.  Creamy, cheesy and barbeque...... what's not to love.

So if you like all of these flavors, you'll love this soup.

Barbeque Chicken, Cheese and Corn Chowder

1/2 pound uncooked bacon, diced
1 large Spanish onion, peeled and diced
1 large red pepper, diced
3 carrots, peeled and diced
3 ribs celery, diced
3 cloves garlic, minced
5 medium yukon gold potatoes, diced into 1/2 inch cubest
6 cups chicken stock
1/4 teaspoon ground cayenne pepper
2 teaspoons ground coriander
2 cans (16 ounces each) whole kernel corn, drained
2 cans (16 ounces each) creamed corn
1 pound (16 ounces) sharp cheddar cheese, grated
2 cups of light cream

Kosher salt and freshly ground black pepper (to taste)
1 breast of chicken with skin and bone in, baked with 1/2 cup of good store bought barbeque sauce.  I used Hickory Flavored.

Turn oven on to 350 degrees F. and bake chicken uncovered for 55 minutes.  Remove from
oven, let cool, remove skin and bone, shred meat.  Set aside.


Heat a stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain.  Dice bacon finely.

Discard all but 2 tablespoons of the bacon drippings. Add the onion, carrots, celery, red pepper, and garlic to the drippings and saute for 5 minutes.

Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.

Add the whole kernel corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes.
Add the shredded chicken and cooked bacon, stir and let sit for 10 minutes.  Stir, taste and add salt and freshly ground pepper if needed.

Serve with a nice, crusty bread.  Enjoy ~

 

A perfect Chocolate Cake ~

I love a good chocolate cake, but really don't like frosting at all.  To me, it makes any cake too sweet.  I decided to make this cake with chocolate whipped cream and strawberries, similar to strawberry short cake.  But I mascerated half of the fresh strawberries with a couple of tablespoons of strawberry preserves, because it's not summer and strawberries aren't in season. 

It worked perfectly and this cake was moist and delicious.  The chocolate whipped cream was heavenly.  And even better, this dessert was so, so easy.  The cake mixes in one bowl, gotta love that.  I froze the cakes after they cooled and saved it for a time when I wanted a special dessert.  Hersey's named this the Perfect Chocolate Cake, and I wholeheartedly agree.

The directions for the strawberries and whipped cream are below.
Hersey's Perfect Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cupmilk
• 1/2 cupvegetable oil
• 2 teaspoonsvanilla extract
• 1 cup boiling water

 

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Strawberries:

1 quart of fresh strawberries, washed.
2 Tablespoons strawberry preserves
2 Tablespoons water

Set aside 4 large, ripe strawberries.  Cut in half lengthwise, leave the steam attached.
In a heavy bottom sauce pan, heat all ingredients to a low simmer.  Let cook down until nice and syrup-y. Stir, so it doesn't burn, about 5 minutes.  Let cool and set aside.  Or do as I did and cool to refrigerate.

Chocolate Whipped Cream:

2 cups of heavy whipping cream (cold)
1/2 t. vanilla
1/2 t. salt (I just used a pinch of kosher)
3 Tablespoons granulated sugar
3 Talespoons of cocoa powder

I used a stand mixer, but you can use a hand mixer as well.
Put bowl and whisk attachment in freezer for 30 minutes.

In a small bowl mix together cocoa powder, sugar and salt.
Add a couple of tablespoons of cream and hand whisk everything to a paste.

Remove bowl and whisk attachments from freezer. Add cream, vanilla and cocoa paste.  Turn on low for about 30 seconds, then turn to medium for another 30 seconds.  Next, turn on high for a minute.  Check to see if your peaks are starting to form by lifting the whisk out of the cream mixture.  Whipped cream takes about 2-3 minutes to get to the stiff peak stage, so watch it carefully.  You can even stop the machine and hand whisk the cream until stiff peaks.

To assemble:

Brush you cakes of crumbs and place on plate to serve.  Spread the strawberries mixture on the top right up to the edges.

   
Next, add half of the whipped cream in the center of the cake and spread out to the edges as well.

Place second cake on top of the whipped cream and top with the rest of the whipped cream.  Take the fresh halved strawberries and decorate the top.

 

 

Place cake in refrigerator until ready to serve.   This cake is absolutely yummy....  Enjoy ~

Dragon Fruit ~ at your local Asian Market....

This very pretty and delicious fruit is Native to Mexico, Central, South America and Southeast Asia. Taste: Drago fruit can be described as a cross between a strawberry and a pear. Its delicious red berry flavor can be enjoyed all by itself, infused with vodka or on top of any luscious dessert.

If you are looking for fruits that are filling and delicious, but will help keep your weight in check, dragon fruit is a perfect choice. A 100g serving of dragonfruit has only 60 calories.

Cut it in half length wise and see how gorgeous it is inside.

Run a small paring knife or spoon around the outer edge and into the bottom edges and the fruit will slide out beautifully.

And for a real wow factor.  Dice it up and place it back in it's own natural bowl.  Just beautiful, served all on it's own as a first course, even add a splash of light rum, vodka or pear brandy.   I just love how Mother Nature outshines itself.  Look at the beauty.....

This little gem is available from late June until December in Asian Markets.  And when you are choosing your dragon fruit, do so like an avocado.  They should be firm, with a little give to them when held in your palm.  A half of each makes one delicious serving.

Enjoy ~


 

Not your Yia Yia's Avgelomo soup ~

 

 

I love Avgelomo soup, it's fresh and delicious.  The original is made with lemon, chicken stock, eggs and rice or orzo pasta.  And while I love the flavor, I find that it really wasn't a meal for me.  I, of course want to change it to well, a meal... So, I did.  With the addition of grated carrots, chopped spinach and roasted chicken breast, it really makes it special.  All in all, it takes about 30 minutes and it's ready.  To make it an easy week night meal, roast your chicken breasts the night before and shred them while you prepare the soup.

Also remember not to let the soup come to a boil, because the eggs will curdle.  And then you would have egg drop soup and that's a different soup altogether....   Oh, I love the creaminess of this lovely soup, and all because of the addition of eggs.  Who knew?

Give this soup a try, you won't be sorry.  Trust me.

Ingredients:

2 cups of grated carrots (box grated)
1lb. of baby spinach, chopped
2 eggs, whisked until foamy
2 whole lemons, juiced
2 cups of shredded, cooked chicken breast
8 cups of chicken stock
12 oz. of orzo pasta, cooked and set aside
salt
pepper


Bring the chicken stock to a simmer on the stove top, on medium heat.  Add the grated carrots and cook on low for about 10-15 minutes.  Add spinach, stir and cook for about 10 minutes.  Add your chicken, stir and remove from heat.

In a separate bowl, whisk eggs until foamy, about 1 minute.  Remove a ladle full of soup from the pot and put in a measuring cup with a spout.  While whisking your eggs, slowly add the soup into the bowl with the eggs to temper.  Now, slowly add your egg mixture to your soup, whisking while you pour a steady stream.  Taste and adjust your seasonings.  Add orzo into soup and stir. Pour lemon juice into soup and stir.