Ground Lamb Gyro

 

 

 

 

Ingredients

1 medium onion, finely chopped or shredded

2 pounds ground lamb

1 tablespoon finely minced garlic

1 tablespoon dried marjoram

1 tablespoon dried ground rosemary

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Tzatziki Sauce

 

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce 2

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

German Chocolate Cake With Coconut-Pecan Cajeta Frosting

 

For the Cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
• 2 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 1/2 cups firmly packed light muscovado sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups strong brewed black coffee, at room temperature
• 1 1/2 cups buttermilk
• 3 large eggs
• 2 teaspoons pure vanilla extract

For the Frosting:

• 1 3/4 cups whole milk
• 1 3/4 cups unsweetened coconut milk
• 1 cup goat's milk or additional whole milk
• 3/4 cup plus 1 tablespoon granulated sugar
• Seeds scraped from 1/2 vanilla bean
• 2 tablespoons light corn syrup
• 2 tablespoons unsalted butter, cut into small pieces, cold
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 teaspoons coconut rum
• 1 1/4 cups coarsely chopped pecans, toasted
• 1 1/4 cups sweetened shredded coconut, toasted

For the Ganache:

• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped
• 2 tablespoons light corn syrup
• 1/2 cup sweetened shredded coconut, toasted, for garnish
• 1/4 cup chopped pecans, toasted, for garnish
• Coconut Whipped Cream, for serving

Directions:

Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.

Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.

Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.

Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.

Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.

Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.

Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.

Slice the cake and top with a dollop of Whipped Cream.

"Dunch": Not a Misspelling...

Just a quick note:  I have mentioned the word "dunch" to describe invitation times for years.  I occasionally get the odd look (or clarification e-mail) of befuddlement from new friends who don't know the phrase. 

In this blog it is not a misspelling for "lunch".  It is used to indicate the afternoon as mealtime.

Reference Link.

Chicken Breast Stuffed with Spinach and Feta

This is great for Sunday Dunch.  Adding a quick Mornay Sauce will jazz it up and make it a bit less healthy (as my opinion on butter/fat-free cooking is well known).

INGREDIENTS:

• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 medium red onion, small dice
• 3 cups spinach, tough stems removed, washed thoroughly and dried (about 3 ounces)
• 1/4 cup of pine nuts
• Dash nutmeg
• 2 (10-ounce) boneless, skinless chicken breasts
• 1/3 cup crumbled feta cheese (about 1 1/2 ounces)

INSTRUCTIONS:

• Heat the oven to 350°F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering. Add onion and sauté until soft, about 8 to 10 minutes. Add spinach & pine nuts and sauté until wilted and water evaporates, about 2 minutes. Add nutmeg and season with salt and freshly ground black pepper. Remove mixture from the pan and transfer to a bowl to cool. Wipe out the pan and set aside.
• Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
• Stir feta into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
• Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil. Once oil is shimmering, place chicken breasts in the pan and cook undisturbed until golden brown, about 4 to 6 minutes. Turn breasts over and transfer the pan to the oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.

Sausage and Herb Stuffing

8 cups bread cubes (sourdough, Italian or French bread)
1 pound bulk breakfast sausage ( I prefer Neeses)
1 medium onion, chopped (~1.5 cups)
3 stalks of celery, finely chopped (~1 cup)
2 tablespoons finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
1 teaspoon fresh thyme
1 teaspoon poultry seasoning
5 tablespoons butter, melted
1.5-2 cups of chicken broth

1. Preheat the oven to 350 degrees. Butter a 9×13-inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 8-10 minutes. 
2. Heat a large sauté pan over medium heat. Crumble the sausage into the pan. Add the onions and celery. Cook until the sausage is cooked through and the onions and celery are soft. Add the herbs and poultry seasoning. Mix well and cook for another 2-3 minutes.
3. In a large bowl, combine the toasted bread cubes and sausage mixture. Poor the melted butter and chicken broth, starting with 1.5 cups, over the stuffing mixture. Stir to combine and add more chicken broth as necessary, depending on how moist you like your stuffing.
4. Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes.

Pork Milanese with Tomato Topping

Did a bit of twiking to this recipe, but it was Exellent.
Plus you get the recipe for the topping, which I'm going to remember the next time I prepare fried grouper.





Ingredients for Chops:

1 pork tenderloin, about 1 lb. (we used 4 bonless chops with a bit of fat on them)
2 eggs, beaten
1/2 cup bread crumbs or 3/4 c. italian Panko
1/2 cup freshly grated parmesan or pecorino
Salt and pepper
Olive oil

This works best if the tenderloin is very cold. Sticking it in the freezer for 10 minutes will help.
Combine the breadcrumbs and the grated cheese in a shallow bowl.
Slice the pork tenderloin into medallions that are approximately 1/2″ thick. Pound the medallions until they are about half as thick with a mallet or heavy-bottomed pan or object. 
Season with salt and pepper.
Dip the thin slices first into the beaten eggs and then into the breadcrumbs/cheese, coating all pieces.
Heat a pan over medium-high heat. Add oil and heat until hot.
Add breaded pork tenderloin to the hot oil and pan-fry until pork is done. The chops will take abbut 4-5 min. per side. This should only take about a minute or two per side since the pork is so thin. Set aside and keep warm.

Tomato Topping

1 small onion,  diced
1 can diced tomatoes, drained
2-3 cloves garlic, minced
Balsamic vinegar, couple tablespoonsful
Basil (fresh is best but dried works)
Salt and pepper

In the same pan you cooked the tenderloin, add the onions to saute until translucent (add more oil if necessary). Add garlic and saute until fragrant, about 30 seconds.
Deglaze the pan with the balsamic vinegar.
Stir in tomatoes and basil, salt and pepper to taste, and simmer (for as long as you want, really).
Spoon over the pork tenderloin milanese

Chicken Salad Contessa

This recipe is from The Barefoot Contessa's Show.  We eat it as pita pockets for a Great Lunch.  There are some variations we've had to make (see Notes), but you won't be disappointed. 




Ingredients:
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided ( will use less next time)
1 cup green grapes, cut in 1/2 (I used 1/2 green and 1/2 red seedless grapes)
Lettuce leaves, for serving

Instructions:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
3. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
4. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. I will skip this step next time, and probably just use walnuts.
5. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt (start with 1/2 teaspoon and use your judgement, 2 teaspoons is way to much) and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
6. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves or make pita pockets (our way).

*NOTE: I decrease the tarragon, I thought it was a little strong. Also, I think the salt measurement is a mis-print, the recipe calls for 2 teaspoons of kosher salt, I only used 1 teaspoon of kosher salt and it was still a bit salty. I served this chicken salad in a whole wheat pita with iceburg lettuce.

Blue Cheese Dressing

Friend Pietro gave ma this recipe for a quick and tasty dressing.  We've another recipe for Blue Cheese Dressing in our repertoire, but this one is great. 

• 2 1/2 ounces crumbled blue cheese (about 1/2 cup)
• 3 tablespoons buttermilk
  
• 3 tablespoons sour cream
  
• 2 tablespoons mayonnaise
  
• 2 teaspoons white wine vinegar
  
• 1/4 teaspoon sugar
  
• 1/8 teaspoon garlic powder
  
• Salt and ground black pepper

Mash the blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper.

May be multiplied for larger dinner parties.
Can be covered and refrigerated up to 14 days.

Swedish Meatballs

Seen here used as a Wonderful Casual Meal served over steamed rice; but the recipe can be easliy multiplied for Buffet or used for a Party Appetizer.




Ingredients:

1 cup evaporated milk, divided
1 egg yolk
1/2 cup onion, finely diced
olive oil
1/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon allspice
dash pepper
1 pound ground beef
1 tablespoon butter
1 1/2 cups double strength beef broth ( I used 2 bouillon cubes in 1 ½ cups hot water)  
2 tablespoons all-purpose flour
1 tablespoon lemon juice

Preparation: 

Heat a skillet and add a little olive oil. Sweat onions with a pinch of salt until translucent. Set aside to cool.Meanwhile, combine 1/4 cup evaporated milk with breadcrumbs. Stir to combine and set aside for several minutes. To the breadcrumb mixture, stir in onions, yolk, salt, allspice and pepper. Add meat and mix until just combined. Shape meat mixture into 1-in. balls. In large skillet, melt butter and cook meatballs. Remove from skillet (you may want to keep in a warmed oven).
In same skillet, cook flour (add more butter if necessary) 1-2 minutes. Slowly whisk in beef broth and simmer to thicken. Add remaining 3/4 cup evaporated milk and heat through. Season to taste. Return meatballs to skillet, and add lemon juice.

Pumpkin Spice Coffee Creamer

Make extra to send home with dinner guests or for use as a great gifting idea.






1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
4 tablespoons real maple syrup
1 teaspoon vanilla extract

In a medium saucepan, whisk together milk, heavy cream, pumpkin, spices and maple syrup. Heat on medium heat, stirring frequently until mixture begins to steam. Remove from heat and stir in vanilla. Strain through a fine mesh seive, and store in the refrigerator.

Crab Dip (Warm)

  If you like crab rangoons, you will like this dip. I had this with tortilla chips, but it would be equally delicious with wonton chips, crackers or celery sticks.





Ingredients:

1 (8 ounce) package cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1 green onion, chopped
1 (6 ounce) can canned crab meat, drained
1/4 cup freshly grated Parmesan cheese, plus more for the top
Old Bay Seasoning or paprika

Preheat oven to 350 degrees.
In a medium bowl, mix together cream cheese, mayonnaise, Worcestershire sauce, and lemon juice.
Rinse the crab meat and remove any pieces of shell. Add the crab meat to the cream cheese mixture, along with the green onion and 1/4 cup of Parmesan cheese. Fold together.
Spoon mixture into a medium baking dish. Sprinkle with additional Parmesan cheese and a small amount of Old Bay over the top.  Bake 15 to 20 minutes in preheated oven. Serve warm.

Apple Cupcakes

 

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

 

Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

Makes 2 dozen cupcakes.

Brown Sugar Buttercream:

2 large egg whites
1/2 cup packed light-brown sugar
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons

Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth

Makes ~ 2 cups (we always make an extra batch by simply multipying recipe)

Pumpkin Cupcakes

 

Pumpkin Cupcakes:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.

 

Salted Caramel Buttercream:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 10 minutes.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

Egg Salad for the Gourmand

One word of caution about this recipe:

you'll be hard-pressed to go back to the same old Egg Salad recipe (thought I do whip that up for a midnight snack). 

INGREDIENTS:

• 6 large eggs, hard-boiled
• 2 teaspoons Dijon mustard
• 5 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 cup finely chopped cornichons (we use regular gherkins mostly)
• 1 tablespoon finely chopped brine-packed capers
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh Italian parsley
• 1 teaspoon finely chopped fresh chervil

INSTRUCTIONS:

1. Peel the eggs, halve, and separate the whites from the yolks.
2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add the mustard and continue mashing until it is well incorporated.
3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.
4. Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything together until evenly combined. Taste and season with additional salt and pepper as needed.

Note: Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pâtés and smoked meats. In other countries, they are apparently served with small, fried strips of fish.