Hope all of you in Sandy’s path (like us!) are staying safe and have enough projects to entertain you on this second day at home! If you happen to have lamb, leeks and potatoes at home, I have a dinner idea for you:
This is becoming one of my favorite dishes. It takes too long to cook be a regular weeknight meal, but it’s all made in one pot (my Dutch oven), it can be made ahead and it’s definitely a special enough for a celebration. Don’t worry, it’s mostly waiting around in the oven time, so you can watch a movie while it cooks, you don’t have to sit in the kitchen all night.
Lamb is usually a treat for us, but it’s not expensive to buy shoulder chops or stew meat, and the long cooking time makes the meat super soft. Leeks are totally underrated. I don’t use them enough, even though they play a part in many of my favorite dishes, including this ginger fried rice. It’s called a lamb and leek hotpot, but potatoes also play a key role in it; they soak up all of the delicious lamb flavor and all of the leek juices. Mm, amazing!
I’ve actually never had or even heard of a hotpot before, but it’s basically lamb and vegetables, surrounded by potatoes. Thanks, Greedy Gourmet for introducing me to this delicious Lancashire pub grub!
Now, the first time I made this, I was smart and bought boneless meat. That’s what I thought I bought the second time around, until I got home and realized there were bones in my stew meat. Oops! Just as delicious, but a little more annoying to eat. Also, I didn’t bother peeling the potatoes, I was too lazy. And if you’re feeling lazy, you’re better off skipping the potato-peeling than the leek-frying! This is a crucial step. Do not skip it.
Your kitchen is about to smell so good!
Lamb and Leek (and Potato) Hotpot from Greedy Gourmet
- 6 tablespoons olive oil
- 3 leeks, trimmed and chopped
- 1 onion, chopped
- 1 1/2 to 2 lbs boneless lamb shoulder, cut into cubes
- 1 tablespoon flour
- 2 garlic cloves, chopped
- 4 medium “waxy” potatoes (about 1 3/4 lbs) (I used yukon golds)
- chopped thyme
- 1 cup vegetable broth
- 1/2 cup white wine
- salt and pepper
- Heat about 2 tablespoons of the olive oil in a Dutch oven or another pot that can go on the stove and in the oven. Add the leeks and onions, coat with oil, cover the pot and cook for about 10 minutes. Uncover, salt, remove the leeks and onions to a bowl and set aside.
- Meanwhile, lightly coat the lamb with the flour. Add 2 tablespoons of oil to the pot and brown the meat on all sides (in batches, if necessary) with the garlic, salt and pepper. Remove from pot and set aside.
- Preheat the oven to 350.
- Layer half the potatoes on the bottom of the pot. Sprinkle with salt, pepper and thyme. Add half the leeks on top. Then add all of the meat, the rest of the leeks, and finally, arrange the rest of the potatoes nicely on top. Sprinkle with salt, pepper and thyme, then pour in the broth and the wine.
- Turn the fire on, bring to a simmer, cover, and place in the oven to cook for about an hour and 50 minutes. Remove the lid, sprinkle with the remaining 2 tablespoons of olive oil, and cook for another 30 to 40 minutes. Serve immediately.
I love pistachios! I think they’re my favorite nut (besides Richie, teehee). So these cookies are great, because they don’t hide the pistachio flavor with almond extract, ick! Don’t get me wrong, I like almonds, too, but there’s something about almond extract that I don’t like. I can pick out the flavor in any recipe, and it’s almost always used as a flavoring in pistachio desserts.
This recipe uses orange blossom water instead, which is optional, and therefore I skipped it, because I didn’t have any. So the four-ingredient cookies turned into three-ingredients cookies! That’s right, three.
Did I mention they’re parve and gluten free? Well, they are! I frozen half, because that’s what I do, and while lots of cookies are best hot out of the oven, these shine when they’re cold out of the freezer.
Ka’ik ib’Fisdok, Pistachio Cookies from A Fistful of Lentils
- 1 1/2 cups shelled pistachios
- 2 large egg whites
- 1 to 2 teaspoons orange blossom water, to taste (optional)
- 3/4 cup sugar
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the pistachios in a food processor and blend until finely ground
- Beat the egg whites until stiff peaks form and then fold in the orange blossom water if using.
- Gently pour the sugar over the egg whites and fold with a wooden spoon. Add the pistachios and fold until fully incorporated.
- Scoop the “dough” onto the cookie sheet, leaving 1 inch in between. Bake for about 15 minutes.
- Allow to cool for 30 minutes before removing them from the sheet, or else they may break.
This recipe is for a Rosh Hashana apple cake, but I made it a little too late for the holiday. Still, it’s fall, so we’re going to be eating a lot of apples. I have been using Food52 a lot for finding recipes, and I liked how this one was already parevified for me! I mean, it would be delicious with melted butter in place of the vegetable oil, don’t get me wrong, but I served it after a meat Shabbat dinner.
Pomegranate is, by far, my favorite Rosh Hashana siman. For this main course, we substitute pomegranate juice for the fresh stuff and counter the tart flavor with honey to symbolize a sweet new year.
Happy new year, everyone! When Miriam emailed us to invite us to a Rosh Hashanah blogger’s party, I knew we had to attend. This year, we tested a delicious chicken recipe with pomegranate. Yum. Continue reading
When Jessica got a copy of Levana Kirchenbaum’s book, The Whole Foods Kosher Kitchen, she immediately sent me this recipe; she knew I’d been looking for ways to use up the meyer lemons I’d preserved this winter. I’ve been a lazy cook this summer, though, relying on old favorites and things that won’t heat up my apartment, so I didn’t make it as quickly as she thought I would.
We hope everyone is having an easy and meaningful Tisha B’av. You know what can pass the time today? Baking! But a not-so-hard baking project. These have to rise a couple of times, giving you a break, but are involved enough to keep your mind off of how hungry you are.
We’ve made chocolate babka before, we’ve made cinnamon babka and we’ve made cinnamon buns. Twice. We even made rugelach when we first started blogging; it’s been three years, and we still can’t find those pictures!
I can’t believe I’ve never thought of filling cinnamon buns with chocolate instead, since chocolate is by far the superior babka flavor! And they’re so similar, buns and babka. A yeast dough, rolled and baked. Breakfast or dessert. Babka and buns basically the same relationship as cake to cupcake. And one person who I fed this to even mentioned rugelach, even that’s less doughy and more cookie-y. Continue reading
It’s funny how some weeks can go by that I don’t feel like cooking at all, and then one day I’ll wake up and decide that I want to bake a cake with layers and icing and decorations. And while I’m baking, I’ll need to invite people over to help me eat said cake, so I’ll have to make a big dinner. In my tiny apartment. Did I ever mention that I have a miniature oven? Because I do.
Does that ever happen to you? Continue reading
When you think summer, you definitely don’t think of eating hot soup, but I was looking for a new way to eat all of the corn I’ve been enjoying this season, because you can only eat so much corn salad, and this corn soup is definitely a nice, fresh summer soup!
You may also think it’s weird to eat avocado in a soup, or warm avocado in general (even though jessica eats baked avocado) but it actually works really well. you don’t actually cook it, and the creamy texture with the brothy soup, the crunch of the corn, and the crispy tortillas are an awesome combination!
You can make this with chicken stock, too, but I had some homemade vegetable broth in my freezer. I really don’t like the boxed kind, so I always try to have some stocked (heh) away. Instead of throwing away the ears of corn after cutting off the kernels, I simmering them in the soup; not really necessary, but it adds nice depth of flavor.
Did I mention how easy this is to make? Because the hardest part is figuring out how to get the corn to not fly all over the place when you’re cutting it. And it takes maybe 20 minutes from start to finish, including the chopping and dicing. So there!
Summer Corn Soup from Ruhlman
- 2 cloves garlic, minced
- 1 large onion, small diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked hot paprika or ground chipotle, or more to taste
- salt to taste
- 1 quart homemade vegetable broth
- 1 plum tomato, diced
- kernels from 2 ears of corn (keep the ears)
- freshly ground black pepper to taste
- lime juice to taste
- 2 avocados, large dice
- 3 corn tortillas, baked crispy
- cilantro to taste
- Saute the onion and garlic in the oil in a large pot over low heat. Add salt and spices.
- When the onion is translucent, add the broth—and, if you want extra corny flavor, the ears of corn —and bring it to a simmer.
- Add the tomatoes and kernels, bring back to a simmer, and that’s it! Soup is ready to eat, it just needs some dressing up. Oh, discard the whole corn ears, too.
- Serve soup in bowls (duh) with a squeeze of fresh lime juice, garnished with diced avocados, tortillas and cilantro.
Remember when I had all of those meyer lemons? Yeah, I made macarons with them, but I still had a lot left over.
So, I decided to preserve them. Who says canning is just for summer fruits?
You know, I don’t really cook a lot of fish. Unless I’m having company, in which case salmon is my go-to main dish. Obviously, fish is a good dairy main dish for dinner parties, and it also makes a great centerpiece, because look how pretty that big piece of fish looks on top of that bed of root vegetables!