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Falafel Bar

Posted on August 24, 2018 by admin Leave a comment

Falafel is a popular middle eastern dish served in a pita or as an appetizer. Made with chickpeas, herbs and spices, they are very easy to make and can be served with hummus dip and tahini sauce. Add some simple tasty salads like my Moroccan vegetable salad, roasted eggplant salad, and purple cabbage salad.

Serves 4-6

Ingredients:

– 2 cups dry chickpeas

– 1 large onion chopped

– 1/2 bunch cilantro chopped

– 1/2 bunch parsley chopped

– 5 clove garlic chopped

– 1 to 2 tablespoons all-purpose flour

– 2 teaspoon cumin

– 1 teaspoon baking powder

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 teaspoon coriander

– 4-5 teaspoon of water

– Juice of one half lemon

– Vegetable oil for frying

Directions:

1. In a mixing bowl, place chickpeas, add water and let soak overnight.

2. Wash and drain the chickpeas.

3. Place the chickpeas, cilantro, parsley, garlic, lemon juice, and onion in a food processor.

4. Add to the chickpea mixture the cumin, all purpose flour, coriander, salt and pepper.

5. Take 3 tablespoons of water and add the baking power. Mix well to dissolve. Add to mixture in the food processor.

6. Process the whole mixture till you obtain a slightly coarse consistency. Do not puree.

7. Refrigerate mixture for 30 minutes.

8. In a frying pan bring oil to a medium heat.

9. With an ice cream scoop, carefully shape and drop each falafel ball into hot oil and fry on both sides until golden.

10. Remove from oil and place on paper towel to drain.

11. Serve in a pita or as an appetizer with salad and tahini sauce.

Happy Cooking!

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Fruit Tarts

Posted on August 18, 2018 by admin Leave a comment

These cute and colorful little gems bring joy to the entire table, adults and children alike. Around this time of year fruit is abundant but I like to make these all year long as there is always a different fruit or holiday available. Serves 6

Ingredients:

For the Tart Crusts:

– 1 and ½ cups all-purpose flour

– ¼ teaspoon salt

– 1 and ½ sticks unsalted cold butter cut into small cubes

– yolk of one large egg

– 1/3 cup granulated sugar

– 2 teaspoons of vanilla extract

– six small nonstick tart molds

For the Tart Crème Filling:

– 2 cups milk

– 2/3 cup sugar

– 3 tablespoons cornstarch

– 4 egg yolks

– 2 teaspoons vanilla extract

– 2 tablespoons unsalted butter

– One medium orange, peeled and broken into sections

– 1 pint blueberries

– 1 pint raspberries

– 1 pint strawberries

– 1 small pineapple, cored and sliced into rings

– 1 small jar orange preserves

– 1 tablespoon of orange juice

Directions:

For the Tart Shells:

1. Preheat oven to 350 degrees.

2. In a food processor, combine the flour, salt, sugar, and butter and pulse until mixture resembles course meal.

3. Add egg yolks, vanilla extract, and orange juice and continue pulsing until dough holds together.

4. Place the dough onto a working surface. Sprinkle some flour onto the dough and shape it into a disc.

5. Wrap the dough with plastic wrap and refrigerate for 3 hours.

6. Remove the dough from the refrigerator and cut into 6 equal pieces.

7. Roll each piece into a flat circle with a rolling pin.

8. Place circle into tart mold and press the dough to the side of the mold. Trim the excess dough.

9. Prick bottom of shell with a fork.

10. Place molds into freezer for 15-20 minutes (to prevent dough from shrinking while baking).

11. Remove molds from freezer and place molds on baking sheet. Bake for 15-20 minutes or until golden.

12. Transfer molds to wire rack and let cool.

For the Filling:

1. In a saucepan, bring milk to simmer on medium heat. Simmer for 5-6 minutes.

2. In a medium mixing bowl, combine cornstarch, sugar, salt, and egg yolk. Mix well.

3. Add milk and whisk together for several minutes until smooth.

4. Bring mixture back into saucepan, mixing constantly until sauce has thickened (about 3 minutes).

5. Remove from heat. Add butter and vanilla and whisk until combined well. Let stand until cool. Cover and refrigerate for 30 minutes.

6. Fill tart shells with filling.

7. Decorate each with different fruit or combination of fruits.

8. In small saucepan, warm orange preserve to make a glaze. Brush fruit with glaze and serve.

Happy Cooking!

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Carrot and Orange Salad

Posted on August 11, 2018 by admin Leave a comment

Carrot and Orange Salad

(Salada del Cheejou ma’l Lim)

This sweet side could pass as a dessert, and makes an excellent complement to a rich main course. The orange flower water brings out floral notes in the carrots and almonds for a memorable combination.

Serves 4 to 6

Ingredients

o 8 carrots, peeled and grated

o 4 navel oranges, peeled and cut into segments

o 1/4 cup golden raisins

o 1/2 cup freshly squeezed orange juice

o 3 tablespoons orange flower water

o Juice of 1/2 lemon

o 1/2 teaspoon granulated sugar (optional)

o 1/2 cup slivered almonds, toasted, for garnish

Directions

1. Preheat oven to 350F

2. Toast the almonds on a baking tray for about 7 minutes, or until they are golden.

3. In a mixing bowl combine the carrots, oranges, and golden raisins. Whisk together the orange juice, orange flower water, lemon juice, and sugar, if using. Toss the dressing with the salad to thoroughly combine, and chill for at least 1 hour.

4. Sprinkle with the slivered almonds just before serving.

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Moroccan-Style Bouillabaisse

Posted on August 3, 2018 by admin Leave a comment

Many countries have a version of this seafood soup. The Moroccan version of Bouillabaisse has french overtone (including the Pernod and fennel) accented by saffron. Fresh seafood is essential to this recipe, which invites you on a culinary adventure to the Moroccan coast. Serves 4 to 6.

Ingredients:

– 3 tablespoons olive oil

– 1 stalk celery, diced

– 3 shallots (or 1 medium Vidalia onion), chopped

– 2 carrots, peeled and diced

– 1 fennel bulb, cored and diced

– 1/2 bunch cilantro, chopped

– 1/2 teaspoon allspice (or barahat, if available)

– 2 cloves garlic, chopped

– 1/4 cup Pernod

– 1 (15-ounce) can diced tomatoes, drained

– Pinch os saffron

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 6 cups fish or seafood stock (or water)

– 2 pounds boneless white fish (such as cod, sea bass, or halibut), cut into 1-inch cubes

– 12 mussels, scrubbed

– 12 small clams, scrubbed

– 12 jumbo shrimp, peeled and deveined

– 1/4 bunch parsley, chopped, for garnish

Directions:

1. Heat the olive oil in a Dutch oven on medium heat. Add the celery, shallots, carrot, fennel, cilantro, allspice, and garlic, and sauté for 5 minutes or until the shallots are tender.

2. Add the Pernod and deglaze the pot. Then simmer for 10 minutes.

3. Add the tomatoes, saffron, salt and pepper.

4. Add the fish stock and continue to simmer for 10 minutes.

5. Add the fish, mussels, clams, and shrimp, and simmer until the fish is cooked and the clams and mussels are open, about 6 to 8 minutes.

6. Discard any clams that did not open.

7. Remove from the heat and paddle into baby ramekins (mini-cocottes).

8. Garnish with the chopped parsley and serve with bread.

Enjoy!

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Banana Macarons with Chocolate Ganache

Posted on July 27, 2018 by admin Leave a comment

Macarons come in a rainbow of colors and flavors. These tropical banana macarons are filled with a rich dark chocolate ganache. One of my trips to the Caribbean inspired me to make these banana macarons.

Serves 18

Ingredients for the macaron shells

– 1 3/4 cups of confectioners sugar

– 1 cup ground almond meal

– 3 extra large eggs, room temperature

– ¼ cup granulated sugar

– 3-4 drops banana extract

– 3 drops yellow food color gel

– gold edible sprinkles

– silicone macaron baking mat or double parchment paper

– 16 inch pastry bag

– one number 12 decorating tip

Ingredients for the chocolate ganache filling

– 8 ounces bitter chocolate (or chocolate of your choice)

– ½ cup heavy whipping cream

– 2 teaspoons unsalted butter

– 16 ounce piping bag

– No. 2 piping tip

Directions for the shells

1. Preheat oven to 300 degrees.

2. Sift the almond meal and confectioners sugar into a mixing bowl or blend in a food processor until finely ground. Set aside.

3. Beat the egg whites in a mixmaster with a whisk attachment on medium speed until the mixture is foamy and soft peaks.

4. Gradually add the granulated sugar to the egg whites and mix on high until the egg mixture is glossy and stiff peaks.

5. Add the food color and banana extract and whisk on low to combine well.

6. Gently fold half of the egg white mixture into the almond meal mixture, taking the egg mixture from the middle and up. Continue until all of the egg mixture has been folded into the almond meal mixture and is thoroughly combined (about 30), but not too runny or overmixed.

7. Place silicone mat or parchment paper onto a baking tray.

8. Cut tip of pastry bag, place number 12 decorating tip onto end of bag, and twist end to prevent batter from leaking while bag is being filled.

9. Place pastry bag, tip side down, into a tall cup.

10. Fill pastry bag with macaron mixture.

11. Twist top of pastry bag to close.

12. Untwist the end of the bag with the decorating tip.

13. Pipe 1 and 1/2 inch circles onto silicone mat or parchment paper until all mixture is used.

14. Decorate macarons with gold sprinkles (optional)

15. Let maracons stand for 30 minutes until the top of the shells form a thin skin on the surface.

16. Place macarons on middle rack of the oven and bake for 15 minutes.

17. Remove from oven and let stand for one hour.

Directions for the filling

1. Place chopped chocolate and the butter into a mixing bowl.

2. In a saucepan, warm the whipping cream on medium heat and remove before it boils.

3. Immediately pour cream mixture onto the chocolate and butter.

4. Let sit until chocolate melts.

5. With a whisk, mix well and let ganache cool.

6. Place mixture in refrigerator and chill for one hour.

7. Put piping tip number 2 onto piping bag and fill with ganache.

8. Pipe ganache onto half of the maracon shells and place remaining shells on top.

9. Remove macarons from tray and place on decorative plate.

10. Server with tropical beverage of your choice.

The Petite Gourmande

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Watermelon Salad with Feta and Mint

Posted on July 21, 2018 by admin Leave a comment

Summer is here and this refreshing salad—with sweet watermelon and fresh mint—is just the thing to lighten up any meal. It goes wonderfully with an outdoor barbecue or can even be served as a dessert salad. Serves 6

Salad

7 pound seedless watermelon

7 oz package solid feta

1 cup fresh mint

Dressing

4 TB extra virgin olive oil

4 TB champagne vinegar

2 TB honey

Salt and pepper to taste

Instructions

1. In a small bowl, combine olive oil, vinegar, honey, salt and pepper and whisk together. Set aside.

2. Cut fruit into one-inch cubes, taking care to remove rind.

3. Cut feta into half inch cubes.

4. Roughly chop mint and combine in bowl with watermelon and feta.

5. Lightly toss and drizzle with dressing.

6. Chill for 30 minutes to let flavors combine.

7. Divide salad into six portions and serve.

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Moroccan Stuffed Grape Leaves with Lamb

Posted on July 14, 2018 by admin Leave a comment

These grape leaves are stuffed with rice, ground lamb, and pine nuts. The secret of this Moroccan version is baharat, a special blend of several spices including cumin, cinnamon, and allspice, which makes the filling aromatic and layered with flavors. Serves 4 to 6

Ingredients:

– 1 cup uncooked white or brown sticky rice

– 1 pound ground lamb

– 1/2 cup roasted pine nuts

– 1/2 bunch cilantro, chopped

– 1 teaspoon sweet paprika

– 1 medium onion, chopped

– 1 teaspoon ground cumin

– 1 teaspoon baharat (or allspice)

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 1 large jar grape leaves

– 1 cup water

– 3 tablespoons olive oil

– 1 lemon, cut into wedges

Directions:

1. Cook the rice according to the directions on the package.

2. Combine the rice with the lamb, pine nuts, cilantro, paprika, onion, cumin, baharat, salt and pepper in a mixing bowl.

3. Remove the grape leaves from the jar and wash.

4. Cut the stem from each leaf and lay the leaf from a flat surface.

5. Using an ice cream scoop, place one scoop of the meat mixture in the middle of each grape leaf. Fold in the sides and roll to close.

6. Place each leaf in an oiled baking dish, seam side down drizzle with olive oil and water, cover the dish, and bake for 40 minutes.

7. Serve with lemon wedges.

The Petite Gourmande

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Cherry Salad with Goat Cheese

Posted on July 7, 2018 by admin Leave a comment

My cherry salad with goat cheese is a colorful, easy to make start to any summer meal.

From deep red to bright yellow, cherries are all bursting with flavor and nutritional benefits. On a recent visit to San Francisco, one of the local merchants had thousands of huge red and yellow cherries on display and I couldn’t resist.

I was very excited to bring them home to make not only desserts, but also this wonderful cherry salad. It’s the perfect accompaniment to any summer meal. Serves 4

Salad

3 cups red cherries, pitted

3 cups yellow cherries, pitted

4 oz goat cheese, crumbled

5 oz candied walnuts

10 oz mixed spring salad, rinsed and drained

Dressing

4 TB olive oil

2 TB champagne vinegar

2 small shallots, chopped

2 tsp honey

Salt and pepper to taste

Instructions

1. Whisk together dressing ingredients and chill for 10 minutes.

2. In large mixing bowl combine salad greens, cherries, and dressing. Toss lightly to evenly coat salad.

3. Divide into four portions on individual serving plates.

4. Sprinkle goat cheese and walnut over each salad and serve immediately.

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Grilled Watermelon Pizza

Posted on June 30, 2018 by admin Leave a comment

My Grilled Watermelon Pizza is such a fantastic way to stay fresh this summer. The flavor combination on this watermelon pizza is truly unique, the sweet fruits accented with the salty cheese and peppery arugula are sure to delight any palate. Serve this as an unexpected treat at a summer barbecue, or as an appetizer at a more formal get-together, and all your friends will be asking for more! Serves 4-6

Ingredients:

– 1 medium sized watermelon, sliced into 1/2inch thick wheels

– 1 8oz pack of crumbled goat cheese or feta cheese to taste

– 1 container of baby arugula

– 6 figs, sliced

– 4 tablespoons of olive oil

– balsamic vinegar

Directions:

1. Preheat the grill on medium-high.

2. Brush watermelon slices with very little olive oil.

3. Put each slice on the grill for 2-3 minutes on each side. Remove from grill.

4. Place on a serving platter and top with arugula, cheese, sliced fig.

5. Drizzle with balsamic vinegar and serve.

Enjoy!

The Petite Gourmande

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Salmon Croquette Burgers

Posted on June 22, 2018 by admin One comment

These croquettes made from fresh salmon, are a light and healthy dinner choice when paired with a colorful garden. They can be served by themselves or on a toasted bun. My husband likes to put Thousand Island dressing on them to give them a little tang, but you can also top them with garlic mayonnaise. Serves 6-8

Ingredients

3 lbs fresh, skinless salmon filet, cut into one-inch chunks

1 large sweet onion, such as vidalia, quartered

½ bunch fresh cilantro

1 egg

½ cup breadcrumbs

1 TB garlic powder

1 TB smoked or sweet paprika

1 TB olive oil

Salt and pepper to taste

1 package hamburger buns

2 large tomatoes, sliced thin

1 head Bibb lettuce

Instructions

1. Preheat oven to 350°.

2. Combine salmon, onion, and cilantro in small batches in the food processor, pulsing until coarsely chopped. Place in bowl when finished.

3. Stir in egg, breadcrumbs, garlic powder, paprika, salt and pepper and mix well.

4. Form mixture into six or eight patties and place on baking sheet that’s been coated with olive oil.

5. Bake for 20 minutes, flipping over after ten minutes. Patties should be golden brown on each side.

6. Serve on hamburger buns with lettuce, tomato, and dressing of your choice.

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