Recipe (Re)creation: Lamb Meatball Pitas

I realize it has been a really long time since my last post.  That is what happens when you have a 6 month old and are exhausted.  If I do cook, I rarely have time to photograph AND write about it. However, I have made this dish three times now in the last two weeks and am completely obsessed and felt inspired to share it.  It is based on a recipe from a Donna Hay cookbook (the Australian version of Martha Stewart) and I tweaked things here and there.  For an extra special addition, serve the pitas with a generous dollop of yogurt raita from this post.  The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family.  I call that a win.

Serves 4

Ingredients:

• 1/3 cup couscous
• 2/3 cup hot chicken stock
• 3/4 lb. ground lamb
• 1 Tbsp. honey
• 2 Tsp. lemon zest
• 1 Tsp. chopped rosemary
• 1/3 cup crumbled feta
• Salt & pepper
• Serve with:
• Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita

Directions:

-Place the couscous in a bowl and pour in the hot stock.

-Cover and let stand until all the liquid is absorbed and couscous is fluffy.

-Combine the lamb, couscous, honey, lemon zest, rosemary and salt & pepper in a medium bowl. 

-Stir in the feta and begin forming 1/4 cup flat patties.

-Heat a non-stick skillet over medium heat.

-Cook the patties for about 6 minutes on each side, or until cooked through

-To serve, cute pita in half, spread with hummus and stuff with any combination of arugula, mint leaves, sliced cherry tomatoes, feta & meatballs.

-Top with a generous dollop of yogurt raita 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: 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~