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Crown Pork Roast with Stuffing and Peach Sauce

Posted on December 24, 2017 by admin Leave a comment

The Holiday season rings in bells of joy and warm wishes for the upcoming new year. This means time spent with family and friends, enjoying special dishes and sweets that bring smiles to all. On Christmas each year our dear friends invite my family to their warm home to celebrate the holiday and I bring a beautiful crown roast as well as Christmas cookies for dessert.

May the light of Christmas shine down upon you and your family this holiday with blessings for a Happy and Healthy New Year

Crown Pork Roast with Stuffing and Peach Sauce

Serves 8-10

Ingredients

For the Roast

1 Crown Pork Rib Roast (10-12 ribs)

2 tablespoons of olive oil

1 teaspoon sweet paprika

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 14″ roasting pan

1 teaspoon oil for brushing

1 large piece of aluminum foil

For the Stuffing

1 10 oz box of herb seasoned stuffing

2 carrots cut into small cubes

2 stalks of celery cut into cubes

1 medium vidalia onion chopped

2 ambrosia apples (or 1 large red apple) cut into small cubes

1 cup low sodium chicken broth

1 tablespoon butter

2 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

For the Sauce

2 16oz bags of sliced frozen peaches thawed

1 10oz jar of peach preserves

1 tablespoon of butter

1 tablespoon of brown sugar

1/4 teaspoon allspice

1 cup of port or sweet sherry

1/2 cup low sodium chicken broth

Directions

1. Preheat oven to 375 degrees

2. Prepare the stuffing according to the directions on the packaging and set aside.

3. In a large frying pan heat the olive oil and butter on medium heat and sauté the onions until they are soft and translucent. Add carrots, celery and apple, season with salt and pepper and continue to sauté for an additional 7-10 minutes. Remove from heat and let it cool.

4. In a large mixing bowl combine the stuffing with the vegetables and mix well, set aside.

5. Brush the roasting pan with olive oil and rest the crown roast in the pan.

6. Rub the roast with olive oil, sprinkle the salt , pepper and sweet paprika evenly.

7. Fill the roast with the stuffing mixture ( the remaining stuffing can be served as a side dish).

8. Cover the tip of the bones and stuffing with the foil, place on middle rack of oven and cook for 20 minutes on 375.

9. Lower the oven temperature to 325, remove the foil and cook the roast for an additional 2 hours, or until the meat reaches a temperature of 150 degrees.

10. While the roast is in the oven begin making the peach sauce.

11. In a large sauté pan melt the butter, add the frozen peaches, brown sugar, and allspice. Remove the pan from the heat and carefully add the port to deglaze the pan. Add the chicken broth and then return to heat.

12. Add the peach preserves mix well and then simmer on low heat for approximately 15-20 minutes, until the sauce reduces by half.

13. When the roast is ready remove it from the oven and let it rest for 10 minutes.

14. Carve the roast into chops and serve with the peach sauce and remaining stuffing.

Happy Holidays

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Italian Flag Cookies

Posted on December 21, 2017 by Ruth Barnes Leave a comment

Italian Flag Cookies are fluffy and light and can be enjoyed with tea or as an afternoon treat. These special cookies have just the right amount of sweetness and have almond paste as a main ingredient.

Italian Flag Cookies

Makes 24 cookies

Ingredients:

2 cups all purpose flour

2 1/2 sticks of butter

2 – 8 ounce cans of almond paste

1 1/4 cup of sugar

5 eggs seperated

1/2 teaspoon salt

1 8 ounce jar of raspberry preserves

8-10 drops green food coloring

8-10 drops pink food coloring

8-10 drops yellow food coloring

1 pound semi-sweet chocolate melted

1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees

1. In a stand mixer fitted with a paddle attachment, combine the almond paste, sugar,almond extract, butter, salt and egg yolks. Mix until smooth.

2. Slowly add the flour and continue to mix until fully combined.

3. In a large bowl beat the egg whites until stiff peaks form.

4. Gently fold the egg whites into the dough mixture and combine well.

5. Separate the dough into 3 equal parts and add one color selection to each.

6. Spread each section evenly into 9×13 baking pans and bake for 10 minutes.

7. Remove and let cool.

8. Begin building the layers, using the pink as your bottom. Spread a layer of preserves on the pink layer and then place the yellow on top of it. Again spread another layer of preserve jam and place the green layer on top of that.

9. In a small bowl melt the chocolate and spread a layer on top of your green layer and sides. Scatter the chocolate sprinkles and place in the refrigerator for one hour to allow the chocolate to settle.

10. Gently flip the cake to expose the pink layer and spread chocolate on the bottom and refrigerate again for one hour.

11. Cut the cake to small squares or larger to your liking and serve.

Happy Holidays & Happy Cooking!

The Petite Gourmande

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Moroccan Hanukkah Doughnuts

Posted on December 11, 2017 by admin Leave a comment

The Holiday of Hanukkah celebrates the miracle of light, where one small pitcher of oil lasted for eight days. During this holiday my family and I get together and we fry doughnuts, sing songs and light the Menorah. These doughnuts are a wonderful combination of savory and sweet, and will leave your family wanting more.

Moroccan Hanukkah Doughnut

Serves 10-12

Ingredients

5 cups All Purpose Flour

2 packets of Fleischmann’s Active Dry Yeast

1/2 cup warm water

1 1/2 cup of water

1 teaspoon granulated sugar

1/4 teaspoon salt

1 cup confection sugar for dusting

Vegetable oil for frying (24 ounces, add more as needed)

Directions

1. In a small cup mix the 1/2 cup of warm water and the packets of yeast. Let sit for 5 minutes

2. In a large mixing bowl combine the flour, remaining water, granulated sugar, salt and yeast mixture. Mix well.

3. Cover the dough with a kitchen towel and let rest for 1 hour. The dough should rise and double in size.

4. In a large and deep frying pan heat the oil on medium heat.

5. Take a handful of dough, roughly the size of a tennis ball, and create a large hole in the center and carefully place the doughnut into the hot oil.

6. Fry the doughnuts in batches, 5 minutes on each side until golden.

7. Remove from oil and place on a serving platter.

8. Dust with confectioner sugar and serve with mint tea.

Happy Holidays & Happy Cooking!

The Petite Gourmande

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Tagine of Duck with Quince and Honey

Posted on December 8, 2017 by admin Leave a comment

Duck pairs wonderfully with any sweet fruit. Here, the combination of sweet quince and honey, melded with savory duck, makes for a rich and elegant dish perfect for this time of year. Serves 4 to 6.

Ingredients:

– 4 duck breasts

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 2 tablespoon olive oil

– 4 tablespoons (1/2 stick) butter or substitute

– 3 shallots, chopped

– 1/2 teaspoon ground ginger

– 2 teaspoons ground cinnamon

– Juice of 1 lemon

– 1/2 cup port wine of red wine

– 2 cups low-sodium chicken broth (or water)

– 3 large quinces, cored, washed, and sliced

– 1/4 cup honey

Directions:

1. Rinse the duck breasts and pat them dry.

2. Score the skin side of each breast and season with salt and pepper.

3. In a large sauté pan, sauté the breasts on medium heat until the skin in crispy. You may have to do this in batches. As they brown, transfer them to a platter.

4. Discard all but 3 tablespoons of the duck fat.

5. Return the sauté pan to medium heat, add the oil and butter, and sauté the shallots for 5 minutes or until translucent.

6. Add the ginger, cinnamon, and lemon juice.

7. Add the wine and deglaze the pan, using a wooden spoon to spare up all the browned bits from the bottom of the pan.

8. Add the broth, bring to a boil, and lower the heat. Add the quinces and simmer for 1 hour until the sauce is reduced by half and the quinces are tender.

9. Stir in the honey and cook for an additional 5 minutes.

10. Slice the duck breasts on the diagonal and arrange on a serving platter.

11. Spoon the sauce on the duck and surround with quinces.

Happy cooking!

The Petite Gourmande

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Shakshouka Tagine with Eggs and Tomatoes

Posted on November 18, 2017 by admin Leave a comment

This Shakshouka tagine is perfect for breakfast, but it works equally well as dinner. The harissa adds a spicy and flavorful kick.

Ingredients:

3 tablespoons olive oil

2 medium onions, chopped

1 teaspoon ground cumin

I tablespoon mild paprika

½ teaspoon turmeric

1 (28-ounce) can diced tomatoes and juices

4 cloves garlic, finely chopped

½ bunch cilantro, chopped

½ bunch parsley, chopped

1 teaspoon harissa (or ½ teaspoon hot paprika)

½ teaspoon salt

½ teaspoon pepper

8 eggs

Directions:

1. In a large skillet, heat the olive oil on medium. Sauté the onions for 5 minutes or until soft.

2. Add the cumin, paprika, and turmeric, and cook for a few minutes.

3. Stir in the tomatoes, garlic, cilantro, parsley, harissa, salt, and pepper. Lower the heat and simmer for 15 minutes.

4. One by one, gently break the eggs into the tomato sauce. Continue cooking for 10 more minutes or until the eggs are set. Serve with bread.

Enjoy!

The Petite Gourmande

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Lentil Soup with Lamb

Posted on October 27, 2017 by admin Leave a comment

Lentil Soup with Lamb

Harira

This traditional soup is served throughout the country and opens the Moroccan dinner feast.
Its base of lentils is layered with the flavors of lamb and herbs and is finished with fresh lemon juice.

Lentil Soup with Lamb

Serves 6 to 8

Ingredients:

o 3 tablespoons olive oil

o 1 ½ pounds boneless leg of lamb or beef chuck steak, cut into 1-inch cubes

o 1 medium onion, chopped

o 3 cloves garlic, chopped

o 3 stalks celery, finely chopped

o ½ bunch cilantro, chopped

o ½ bunch parsley, chopped

o 5 fresh tomatoes, peeled and chopped

o 1 tablespoon ground cumin

o 1 teaspoon turmeric

o 1 tablespoon sweet paprika

o 2 cups lentils, washed and drained

o 1 teaspoon salt

o ½ teaspoon pepper

o 8 cups water

o 3 tablespoons tomato paste

o 2 tablespoons flour

o 1 tablespoon cold water

o ½ (15-ounce) can of chickpeas, washed and drained

o 2 lemons, cut into quarters

Directions:

1. In a Dutch oven or cast iron pot, heat the olive oil on medium heat and brown the meat on all sides. Remove with a slotted spoon.

2. Add the onion, garlic, and celery to the pot, stir, and sauté until the vegetables are soft.

3. Return the meat and any juices to the sautéed vegetables and then add cilantro, parsley, tomatoes, cumin, turmeric, paprika, lentils, salt, and pepper. Mix well and add the water and the tomato paste.

4. Bring to a boil, reduce the heat, and simmer for 1 ¼ hours.

5. Dissolve the flour in the tablespoon of cold water and stir into the soup. Add the chickpeas and cook for another 15 minutes.

6. To serve, squeeze one lemon quarter into each bowl of soup.

Happy cooking!

The Petite Gourmande

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Stuffed Potatoes with Meat

Posted on September 29, 2017 by admin Leave a comment

A Moroccan version of “meat and potatoes,” these patties of mashed potatoes are filled with seasoned beef and rolled into balls. The spice blend of turmeric, paprika, and exotic baharat adds a unique flavor to the beef. A bright green salad is the perfect addition to the hearty dish.

Stuffed Potatoes with Meat

Ingredients:

8 medium Yukon Gold potatoes, peeled

3 tablespoons olive oil

1/2 cup vegetable oil

1 large onion, chopped

1/2pound ground beef

1 teaspoon turmeric

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon baharat (or allspice)

1/2 bunch parsley, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1.Boil the potatoes in a large saucepan until fork tender. Drain and then mash while the potatoes are still warm.

2. In a large sauté pan, heat the olive oil on medium and sauté the onion for 5 minutes or until translucent.

3. Add the meat, turmeric, paprika, cumin, baharat, and parsley, and cook until the meat is browned, stirring so that it does not clump. Add the salt and pepper and mix well.

4. Form the mashed potatoes into patties and place 1 tablespoon of the meat mixture on the center of each patty.

5. Close the patty around the meat mixture and form into a ball. Then flatten slightly with the palm of your hand into a thick hamburger shape.

6. Heat the vegetable oil in a frying pan and fry each patty on both sides until golden.

G’mar Hatimah Tovah, May you be sealed in the Book of Life!

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Kefta Kebabs

Posted on September 1, 2017 by admin Leave a comment

Kefta is a Middle Eastern seasoned meat placed onto skewers and grilled. Moroccans enjoy kefta often, and street vendors serve kefta all over the country. These are served with warm pita bread and tahini. Serves 4 to 6

Ingredients:

– 12 wooden skewers, soaked in water for 25 minutes to prevent skewers from burning (or metal skewers).

– 2 pound ground lamb or beef

– 1/2 bunch parsley, chopped

– 1/2 bunch cilantro, chopped

– 1 medium yellow onion, chopped

– 1 teaspoon ground allspice

– 2 teaspoons ground cumin

– 2 teaspoons weet paprika

– 1 teaspoon salt

– 1/2 teaspoon pepper

Directions:

1. Preheat a grill to medium-low heat

2. In large mixing bowl, place the ground meat, parsley, cilantro, onion, allspice, cumin, paprika, salt, and pepper, and mix well.

3. Cover and refrigerate for 30 minutes.

4. Wet your hands with water and mold the mixture into 3-inch-long sausages.

5. Stick a skewer through the center of each kefta, pressing lightly. Repeat the process for each kebab.

6. Grill the kefta between 6 and 8 minutes, turning occasionally.

7. Serve the kebabs with pita bread.

Enjoy!

The Petite Gourmande

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Spanakopita

Posted on August 5, 2017 by admin Leave a comment

Spanakopita is a fillo dough pastry filled with spinach and feta cheese. It’s an amazing greek treat that can be served as an appetizer or a side dish. I often make these little bites at home for friends and family. Serves 8-10

Ingredients:

– 1 pack of frozen fillo dough, thawed

– 2 12oz packs of frozen spinach, thawed and drained

– 2 8oz containers of crumbled Feta cheese

– 1 cup of shredded parmesan cheese

– 1 bunch of fresh scallions, chopped (green and white)

– 3 large eggs, beaten

– 1 large onion chopped

– 3 cloves minced garlic

– 3 tablespoons of olive oil

– 1 can of cooking spray

– 1/2 teaspoon nutmeg

– salt and pepper

Directions:

1. Preheat the oven to 350 degrees.

2. Unwrap fillo dough and place on a cutting board. Cover with a towel to prevent the dough to dry out.

3. In a frying pan, add olive oil on medium heat. Sauté the onion, garlic and scallions until soft. Remove from heat and set aside.

4. In a mixing bowl, place the spinach, eggs, onion mixture, nutmeg, feta, parmesan, salt and pepper. Mix well.

5. Cut the fillo dough into long vertical strips about 3inches large.

6. Spray each strip with cooking spray. Layer 4 more on top of each other, spraying each strip in between.

7. Take one scoop of the filling mixture and place at the bottom corner leaving a couple inches from the corner.

8. Fold the corner over the filling to form a triangle. Continue folding from left to right and back forming a triangle (Just like folding a flag). Once at the end, you can tuck the little seam in to make a perfect triangle.

9. Repeat this step until you finish the spinach mixture.

10. Place the triangles with seams down on a baking sheet.

11. Spray the triangles and bake for 25-30 minutes until golden.

12. Let it cool and serve.

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Greek Salad

Posted on July 21, 2017 by admin Leave a comment

This refreshing Greek salad comes from the typical greek cuisine. It is made with Feta cheese, olives, and oregano. It is definitely one of my favorites salads since it can be used as a side dish or for dinner or lunch.

Serves 8

Ingredients:

– 2 heads of Romaine Lettuce, washed and chopped

– 1 large cucumber, peeled and sliced 1/4 inch thick

– 1 box of cherry tomatoes (or heirloom tomatoes if in season)

– 1 red onion, sliced thinly

– 2 cups of cubed Feta cheese

– 1 red bell pepper, diced

– 1 yellow bell pepper, diced

– 1 cup of pitted Kalamata Olives

For the dressing:

– 1/2 cup of olive oil

– Juice of 1/2 a lemon

– 3 garlic cloves, diced

– 3 tablespoons of red wine vinegar

– 1/2 a teaspoon of dried oregano

– salt and pepper

Directions:

1. In a large bowl, combine lettuce, tomatoes, cucumbers, red onion, and bell peppers.

2. Add Feta cheese and olives to the salad mixture

3. In a small mixing bowl, combine olive oil, red wine vinegar, garlic, lemon juice, oregano, salt and pepper. Mix well.

4. Pour over your salad and gently mix.

5. Chill in refrigerator for 15 minutes before serving.

Happy Cooking

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