Recipe (Re)creation: Ottolenghi's Brussels Sprout Risotto

I just got Ottoleghi's newest cookbook, Plenty More, and could not wait to take some of his latest recipes for a spin.  This brussels sprout risotto is the perfect hearty dish for a cold winter night.  I substituted creamy goat cheese for the dolcelatte, but otherwise stuck pretty closely to the recipe as written.  You are going to love the combination of crunchy brussels sprouts and creamy risotto. Simply divine!

Serves 4-6

Ingredients:

• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 small onions, finely chopped
• 2 large cloves garlic, crushed
• 2 tbsp. thyme leaves
• 2 lemons, rind shaved in strips for one and zested for the other
• 1 1/2 cups arborio rice
• 1 lb brussels sprouts, trimmed (10 oz. quartered, and 6 oz. shredded)
• 2 cups dry white wine
• 4 cups vegetable stock
• 1 1/4 cup safflower oil
• 1 cup freshly grated parmesan
• 2 oz. goat cheese
• 1/3 cup tarragon leaves, chopped
• 2 tsp. lemon juice
• salt and black pepper

Directions:

-Heat a large sauté pan over medium-high heat and add the olive oil and butter.
-Add the onions and fry for 10 minutes, stirring ocassionally.
-Add the garlic, thyme, amd lemon rind strips and cook for 2 more minutes.
-Next, add the rice and shredded brussels sprouts and cook for another minute.
-Pour in the wine, 1 tsp. salt and a good grind of pepper.
-Turn the heat to medium and begin adding the stock in ladlefuls.
-Stir often and cook until the rice is cooked and the stock is absorbed.
-Meanwhile, pour the safflower oil in a large saucepan and place over high heat.
-Using a slotted spoon, add the brussels sprouts and cook for about a minute.
-Remove when golden and crispy and place on a plate lined with paper towels.
-Next, add the parmesan, goat cheese, tarragon, and half of the brussels sprouts to the risotto and stir gently.
-Top with the remaining sprouts, the lemon zest and the lemon juice.
-Spoon into bowls and enjoy!

Recipe (Re)creation: Crushed Beets with Greek Yogurt + Herbs

I came across this lovely crushed beets recipe in my June edition of Bon Appetit.  I fell in love with the combination of greek yogurt, lemon zest, herbs and perfectly roasted beets.  I just made a few changes and added toasted hazelnuts and a drizzle of balsamic reduction at the end.  Otherwise, I stayed pretty true to the original recipe. This is one dish I will be adding to the regular repertoire for sure!

Serves 2

Ingredients:

• 1 lb. small or medium beets
• 5 tbsp. olive oil
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1/4 cup fresh mint leaves
• 2 tbsp. freshly torn dill
• 1/2 cup plain greek yogurt
• Maldon sea salt & pepper
• 2 tbsp. toasted hazelnuts
• Balsamic reduction

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place scrubbed beets on the foil and drizzle with 1/2 tbsp oil.

-Season with salt and paper and wrap the foil around the beets.

-Roast beets for 40-50 minutes, depending on their size.

-Let cool, remove the skins of the beets with a paper towel and crush.

-Meanwhile, whisk the lemon zest, juice and 2 tbsp. oil in a bowl and set aside. 

-Heat 2 tbsp. oil in a large skillet, add beets, and season with salt and pepper.

-Cook the beets until browned, about 4 minutes on each side. 

-Transfer the beets to the bowl with the vinaigrette and toss.

-Add the mint, dill, and hazelnuts to the bowl and mix.  

-Add the remaining 1/2 tbsp. oil, and sprinkle with Maldon sea salt and pepper. 

-Serve with dollops of greek yogurt and a hefty drizzle of balsamic reduction.

Recipe Creation: Fava Bean + Burrata + Radish Crostini

Holy goodness! I have been obsessed with fava beans for some time now and LOVE that so many San Francisco restaurants are offering a variety of dishes showcasing this lovely little green bean.  My favorite dish with fava beans has to be a fava crostini. I recently had one at Firefly, one at Locanda, and one at Contigo.  I decided to combine all of my favorite elements of those and add my two other favorite ingredients: radishes and burrata.  I also used Judy's Lovesticks to make the crostini, since I love the added nutty flavor the sunflower seeds add.  This dish is a perfect appetizer on a warm evening.  It's almost as beautiful as it is delicious.  Enjoy!

Makes 10-12 crostini

Ingredients:

• 1/2 lb. fresh fava beans
• 2 tbsp. finely grated parmesan
• 1/3 cup extra-virgin olive oil
• 1/4 cup roughly chopped mint
• 1/2 lemon, juiced
• 1/2 cup fresh burrata cheese
• 2 radishes, thinly sliced
• 2 tbsp. balsamic reduction
• 10-12 slices of baguette

Directions:

-Preheat the broiler and bring a medium saucepan of salted water to boil. 

-Remove the favas from the shells and blanch in boiling water for about 5 minutes.

-Transfer favas to a small ice bath to cool and peel off the waxy outer layer.

-In a small Cuisinart, combine the favas, parmesan, olive oil, mint, and lemon juice.

-Pulse until well blended, but not perfectly smooth.

-Meanwhile, brush bread slices with olive oil and broil for 1 minute on each side.

-Remove from oven and slather with a spoonful of the fava mixture.

-Top with radish slices, a dollop of burrata, and a drizzle of balsamic reduction.

-Garnish with any leftover mint leaves and transfer to a platter for immediate consumption.

Recipe (Re)creation: The PERFECT Green Smoothie

I wish I could take full credit for this recipe.  Alas, I cannot.  I found it on a wonderful blog called, oh she glows. I added flaxseeds to the original recipe and tinkered a bit with quantities, but otherwise, I stayed pretty true to the original.  I will say, it is a pretty darn near perfect smoothie.  You can also swap the apple for a pear, if you prefer.  I have tried both, and it turns out delicious either way.  Your body will thank you for this one.

Serves 1-2

Ingredients:

• 1 cup baby kale
• 1 gala apple, cubed
• 1/2 large english cucumber, peeled and chopped
• 1 tbsp. fresh ginger, peeled and sliced
• 1/2 lemon, juiced
• 1/2 tbsp. coconut oil
• 1/2 tbsp. maple syrup
• 1 tbsp. ground flaxseeds
• 5 ice cubes

Directions:

-Place the kale, apples, cucumber, lemon juice, ginger, coconut oil, and flaxseeds in a high powered blender or Vitamix.  

-Next add the ice and maple syrup and blend until smooth.

-Serve immediately and gulp down the liquid goodness!

Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.

Ingredients:

• 1 lb shelled frozen edamame
• 6-8 radishes, sliced
• 1/4 red onion, thinly sliced
• 1 lemon, juiced
• 3 tbsp. chopped cilantro
• 4 tbsp. olive oil
• crumbled feta
• salt & pepper

Directions:

-Bring a pot of water to boil and add the edamame.

-Simmer for about 5 minutes, or until cooked.

-Drain and rinse with cold water before transferring to a medium bowl.

-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  

-Toss all the ingredients together and add salt and pepper to taste.

-Top with feta cheese and serve as a side or alongside pita and hummus.  

Recipe (Re)creation: Mom's Puffy Pancake

While the holidays are always joyful, they never fail to make me miss my mom dearly. My best attempt at keeping her here in spirit is to make her signature dishes throughout the holidays.  This puffy pancake was one of my absolute favorite breakfast treats growing up.  I would beg for it every weekend and my mom made it for me and my sister every Christmas morning without fail.  This morning I am channeling my mom and spoiling myself (and family) with this beautifully delicious breakfast.  It serves two very hungry people or three to four as a small breakfast.  It looks so impressive, but it's actually quite simple (shhh) and is sure to make your family and friends feel special.  Serve with powdered sugar, a squeeze of fresh lemon juice, and any berries you have on hand.

Serves 2-4

Ingredients:

• 2 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup flour
• 1/2 cup milk
• 1/4 teaspoon salt
• Optional topping:
• powdered sugar
• fresh lemon juice
• berries

Directions:

-Preheat oven to 400 degree F.
-Place the butter in a 9 inch round baking dish and place in the oven to melt.
-Brush the butter all over the bottom and sides on the dish.
-Whisk together the eggs, then add the flour, milk and salt and mix well.
-Pour into the dish and bake for 25-30 minutes, or until golden brown and puffy.
-Serve immediately with lemon juice, powdered sugar, and berries.

Libation Creation: Santa's Special Sauce

This cocktail was inspired by a delicious drink called the Maple that I enjoyed one night at Farley Bar in Sausalito.  It is the perfect wintery treat to warm you on a cold night.  It even appeals to non-Bourbon drinkers since its sweet and refreshing.  I made this recently for a holiday party and it was a total hit.  It works well served in a pitcher and the recipe can easily be multiplied for a crowd.  This drink is guaranteed to make your spirits bright!  I mean, how else do you think Santa gets through Christmas night? Ho Ho Ho...

Makes 1

Ingredients:

• 3/4 oz fresh lemon juice
• 3/4 oz maple syrup
• 2 oz Bourbon (Maker's Mark)

Directions:

-Pour ingredients into a cocktail shaker with ice.
-Shake until well blended and pour into a low tumbler with ice.
-Drink and repeat.

Recipe Creation: "Truffalo" Wings + Truffle Ranch Sauce

These were inspired by a wings competition (and yes, they did win a trophy) and now I make them on a regular basis.  I mean, what could be better than truffle chicken wings with three kinds of truffle? Especially when you can call them Truffalo Wings! Leave it to me to add a little class to football season ; )

Serves 2-4

Ingredients:

• 2 lbs chicken wings
• l lemon, juiced
• 1/2 tbsp ground pepper
• 1/2 tbsp garlic powder
• 2 tsp truffle salt
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 2 tbsp unsalted butter, melted
• 1/4 cup grated truffle pecorino
• 1 tbsp black truffle oil
• 1/3 cup ranch dressing

Directions:

-Preheat oven to 500 degree F and line a large baking sheet with tin foil.
-Toss the wings with the lemon juice in a large bowl.
-Then add the garlic powder, ground pepper, truffle salt, thyme, and cayenne.
-Next add the melted butter and stir thoroughly so the seasoning is evenly distributed.
-Arrange on a baking sheet and bake for 20 minutes, then flip the wings and rotate the sheet.
-Bake for another 10 minutes, or until wings are browned and cooked through.
-Remove from oven and top with truffle pecorino.
-Whisk the ranch dressing with 1 tbsp truffle oil.
-Enjoy immediately and serve with the truffle ranch dipping sauce.

Recipe Creation: Kale + Quinoa Pilaf with Sautéed Chanterelles

This dish combines all of my favorite foods AND it's super healthy and satisfying.  I can rarely convince my husband to do a vegetarian dinner, but he is more than happy to eat this dish on its own any day of the week.  The lemon adds a nice zesty flavor and the goat cheese balances out the acidity of the dish.  Top it with some buttery sautéed chanterelles and you have yourself a restaurant worthy meal.  This is my version of a happy meal.  Kinda makes me want to hum when I eat it...

Adapted from Food 52

Serves 2-4

Ingredients:

• 2 cups water
• 1 cup rainbow quinoa
• 1 bunch kale, ribs removed + roughly torn
• 3 green onions, finely chopped
• 1/3 cup goat cheese
• 3 tbsp toasted pine nuts
• 1 tbsp hazelnut oil
• 1 lemon, zested and juiced
• 1 cup chanterelles, sliced
• 1 tbsp butter
• salt & pepper, to taste

Directions:

-Bring the water to boil in a medium saucepan with a lid.

-Add the quinoa and simmer over low heat for about 10 minutes.

-Add the kale and let steam for an additional 5-10 minutes.

-Meanwhile, heat a small skillet on medium heat and add the butter.

-Sauté the chanterelles for about 10 minutes, or until lightly browned & cooked through.

-Mix the green onions, goat cheese, pine nuts, oil, lemon juice & zest in a large bowl.

-Scoop in the cooked quinoa and kale and mix thoroughly.

-Top with chanterelles and season with salt & pepper.

Recipe (Re)creation: Na'ama's Fattoush

This recipe is from Ottolenghi and Tamimi's long-awaited cookbook, Jerusalem.  I never thought I'd say it, but I like this cookbook even more than Ottolenghi's other cookbook, Plenty.  This one features both Jewish and Arab dishes, and there are both vegetarian and meat-laden dishes to keep just about everyone happy.  This fattoush salad reminds me of my trip to Lebanon and fattoush was one of my absolute favorite discoveries from the trip.  This recipe is delicious as is, but I just added a few twists to make it slightly more satisfying.  I used pita instead of naan and I toasted it so that it kept its integrity and didn't get soggy.  I also topped the salad with a little crumbled feta for some added salt and creaminess.  You can serve this salad with some grilled sausage or extra pita and hummus and you are all set for a perfect weeknight meal.

ps. Buy the Jerusalem cookbook- you won't regret it.

Serves 3-4

Ingredients:

• 3/4 cup Greek yogurt
• 1/2 cup milk
• 2 large pitas, toasted
• 3 large tomatoes, diced
• 4 radishes, thinly sliced
• 3 mini cucumbers, peeled and diced
• 2 green onion, sliced thinly
• 5 mint leaves
• 1/2 bunch flat-leaf parsley, chopped
• 2 cloves garlic
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp sumac
• 1/4 cup crumbled feta (optional)
• salt & pepper

Directions:

-To make the buttermilk dressing, start 1 hour in advance.
-Whisk the milk and yogurt together in a bowl.
-Set aside, or place in the fridge until bubbles form to the surface.
-Tear the bread into bite-sized pieces and place in a large mixing bowl.
-Add the buttermilk dressing, and all the other ingredients and mix well.
-Allow flavors to mix for 10 minutes and then spoon the fattoush into serving bowls.
-Drizzle with olive oil and season with salt & pepper.
-Garnish generously with sumac and a sprinkle of feta cheese.

~Enjoy~

Recipe (Re)creation: Crispy Low-Sodium Sweet Potato Wedges with Lemon-Chive Yogurt Dip

I developed this recipe for a LOVE YOUR HEART RECIPE RALLY that a friend of mine does annually.  Her blog, SODIUM GIRL, is totally inspirational and full of mouthwatering low-sodium dishes. This recipe rally was particularly challenging for me because I happen to LOVE salt. However, many people (and their bodies) do not love salt and obviously need to find other flavor boosters to make up for the absence of salt.  That is where herbs and spices enter the picture!  I usually cook with herbs and spices anyways, but if you kick them up a notch, you don't even miss the salt.  I promise.

Our recipe rally mission was to take a typically salty, crave-worthy dish and create a low-sodium version of it.  I chose sweet potato wedges since they are a current obsession of mine and I wanted to see if I, the lover of salt, would still like a salt-free version.  After seasoning the sweet potatoes with different combinations of herbs and spices (and doing a lot of taste testing- thank you husband!), I decided on not one, but two different versions that I just had to include.  One is a hot and spicy version, and one is a mixed herb version.   The cooling yogurt dip is also low-sodium and pairs beautifully with those savory little sweet potato wedges.  So easy, breezy, and totally low-so (haha, and no one will even know).

Serves 6, as a side

Ingredients:

For sweet potato wedges:

3-4 medium sized sweet potatoes, unpeeled
1 tbsp cumin
1 tbsp chipotle chili powder
1 tsp chili flakes
2 springs of rosemary, stems removed and chopped
1 tbsp fresh thyme
1/2 tbsp dried (or fresh) oregano
1 tsp sugar
1 tsp corn starch
Olive oil

For yogurt dip:

1/2 cup greek yogurt (Fage 2%)
1/2 tsp lemon juice
1 tbsp fresh chives, chopped

Directions:

Preheat oven to 425 degrees F.

Slice sweet potatoes in even wedges (about 8 wedges per potato).

Generously brush each wedge with olive oil and a little sugar and a little corn starch (it helps them caramelize and get crispy).

Put the spices on one plate and the mixed herbs on another.

Rub half of the wedges (individually) in the spices and half of the wedges in the herb mixture.

Make sure that each wedge has ample spices or herbs covering it.

Place wedges on a baking sheet and spread out evenly.

Bake in the oven for 15 minutes, then take the sheet out, rotate the wedges and return them to the oven for another 10 minutes, or until they start to brown.

Reduce the oven temperature to 200 degree F and bake for another 5 minutes, or until crispy.  Remove from oven to cool.

Meanwhile, scoop the yogurt into a small bowl and mix with lemon juice and most of the chives.  Garnish the top with the remaining chives.

Serve the sweet potato wedges with the lemon-chive yogurt dip.

Who knew low-so could taste so good?

Restaurant (Re)creation: Kokkari's Grilled Lamb Chops and Roasted Potatoes

~ From top: Lamb chops on the BBQ, Perfectly Grilled Chops,

(Re)creation plated and ready to be devoured ~

If you know kiwis (like my husband), you know they love their lamb.  I was racking my brain for the perfect dish to serve on Valentine's Day and then it came to me: grilled lamb and potatoes!  (I mean, what guy wouldn't love that combo?)  Kokkari is very well known for their lamb so I decided to use a recipe from the Kokkari Cookbook that I recently bought.  This recipe is simple and requires very little time.  While it may look like a lot of ingredients, many are repeated in each preparation, so you don't have to buy very many items.  Perfect for a weeknight Valentine's Day meal.  (And yes, the kiwi thoroughly enjoyed it).

Serves 4 (generously)

Ingredients for lamb: 

• 2 8-rib racks of lamb, trimmed and cut into single rib chops
• 2 tsp garlic powder
• 1/2 tsp freshly ground pepper
• 2 tsp dried oregano, crumbled
• 2 tablespoons olive oil
• Sea salt
• 2 lemons, cut in wedges
• Fresh Oregano springs for garnish, optional

Ingredients for potatoes:

• 3 large Yukon Gold potatoes, each peeled and cut lengthwise into 6 wedges
• 4 tablespoons extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 cup fresh lemon juice
• Sea salt and ground pepper

Ingredients for Kokkari Dressing:

• 6 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tsp capers, rinsed and minced
• 2 tsp minced shallets
• 1 tsp minced garlic
• 1 tsp minced flat-leaf parsley
• 1/2 tsp chopped fresh oregano 
• 1/4 tsp dried oregano
• Sea salt and fresh ground pepper
• (Optional: bunch of arugula)

Directions:

Preheat the oven to 450 degrees F.  

Put the potatoes wedges in a large bowl and toss thoroughly with olive oil, oregano, salt and pepper.  

Arrange the wedges in one layer a non-reactive baking dish.

Drizzle with lemon juice and 1/2 cup of water around (not on) the potatoes.

Bake for 20 minutes, then rotate the pan and bake for another 20 minutes (or until potatoes are browned and the water has evaporated.  

Remove from heat and let cool for at least 15 minutes.

Meanwhile, preheat grill on high (for lamb).

Put the lamb chops on a work surface and pound with your fist until it is evenly thick.  

Combine the garlic powder, pepper, and oregano in a small bowl.  

Press the seasoning blend on both sides of the meat, including the meat on the bones.  

Before grilling, drizzle olive oil on the seasoned chops, using your fingers to coat the meat evenly.  Season with salt.

Grill the chops, turning once, for about 3 minutes on each side (for medium rare). 

While the chops are cooking, whisk together the dressing ingredients.

Squeeze 2 lemon halves over the chops before taking them off the grill.

Serve the chops hot with a side of potatoes and a bunch of arugula (optional), all drizzled with dressing.

Garnish with lemon wedges and oregano sprigs.

Kali orexi (enjoy)

Kokkari

200 Jackson Street

San Francisco, CA

(415) 981-0983

www.kokkari.com