Spinach Artichoke Dip

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Artichoke dip

I like to serve this delicious dip with pita chips or mixed vegetables such as celery, baby carrots, and sliced fennel. It can be served as an appetizer or a snack. It is served warm. Serves 6

Artichoke dip

 

Ingredients:

– 2 (9-ounce) bag of frozen spinach, thawed, drained, and with water squeezed out

– 2 (9-ounce) bags frozen artichoke hearts, thawed and drained

– 1 (8-ounce) container of plain whipped cream cheese

– 6 ounces finely shredded parmesan cheese

– 1 (8-ounce) bag finely shredded mozzarella cheese

– 2 teaspoons minced garlic

– salt and pepper taste

– 6 (5-inch) ramekins

– baking spray

– 1 large bag pita chips (or mixed vegetables)

 

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the spinach, artichokes, cream cheese, mozzarella cheese, parmesan cheese, garlic, and salt and pepper. Mix well.

3. Spray ramekins with baking spray.

4. Fill each ramekin with spinach artichoke mixture.

5. Place ramekins on baking tray and place tray in middle rack of oven.

6. Bake for 20-25 minutes or until top of each ramekin is golden brown.

7. Remove from oven and serve warm with pita chips or vegetables.

 

© 2016 by Ruth Barnes, all rights reserved

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Morocco Pavilion in Disney World Epcot Center

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morocco

On my last visits to Epcot Center in Walt Disney World, this is one of the breathtaking views of the monuments representing the beautiful country of Morocco.

The designs, decors, architecture and flavors will make you travel to this amazing country and all of its exotic flavors. You will definitely feel the warmth, love, and hospitality of the moroccan people in every corner you go to. The restaurants serve such authentic and rich foods you will truly feel like you are traveling there. It’s a must see!!!

moroccomorocco1restaurant

 

 

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Artichoke Hearts Stuffed with Lamb

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artichokes

Artichokes are in season! And their are so many different ways you can enjoy them. Boil them, grill them, stuff them. The hearts in this recipe are stuffed with ground lamb and spices and then simmered in an aromatic broth. Serves 4 to 6

 

artichokesIngredients:

– 1 14-ounce bag artichoke hearts, defrosted (12 bottoms)

– Juice of 1/2 lemon

The stuffing

– 2 tablespoons olive oil

– 1 medium onion chopped

– 4 cloves garlic, finely chopped

– 1 pound ground lamb

– 1/2 bunch parsley, chopped

– 1 teaspoon allspice

– 1 teaspoon ground cumin

– 1 teaspoon sweet paprika

– 1/2 teaspoon turmeric

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

The sauce

– 3 cups low sodium beef stock

– 1 small onion, chopped

– 2 carrots, diced

– 1/2 teaspoon turmeric

– 1/2 teaspoon sweet paprika

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

 

Directions:

1. Prepare the artichokes: Put the artichokes into a large bowl and squeeze lemon on them. (This prevents the flesh discoloring).

2. Prepare the stuffing: In a Dutch oven or saucepan, heat the olive oil and sauté the onion and garlic for 5 minutes until tender.

3. In a bowl, combine the lamb with the onion mixture, parsley, allspice, cumin, paprika, turmeric, salt and pepper. Mix well.

4. Working with one artichoke at a time, pat gently to dry.

5. With an ice cream scoop, stuff each artichoke with two scoops of the meat mixture.

6. Prepare the sauce: To the Dutch oven, add the beef stock, onion, carrots, turmeric, paprika, salt and pepper. Bring to a boil and then reduce the heat to low. Gently place the stuffed artichokes in the sauce, cover and simmer for 1 1/2 hours or until they are tender.

7. Place the artichokes on a serving platter and surround with the sauce.

 

artichoke1

Enjoy!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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Moroccan Veal Shoulder with Fennel

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veal2

This is a savory dish that makes an elegant meal for any Holiday. It is a favorite in my family for the Passover Seder because of its aromatic mild licorice flavor. Mixed with the soft and “buttery” texture of the veal shoulder, this is a great combination every time it is served. Serves 6 to 8

veal

Ingredients:

– 3 tablespoons olive oil

– 1 (6-pound) veal shoulder roast

– 2 medium carrots, cubed

– 1 medium Vidalia onion, chopped

– 3 large bulbs of fennel, cut into quarters

– 2 small bags of red and white baby potatoes

– 2 stalks of celery, chopped

– 1 cup of white dry wine

– 1 teaspoon of sweet paprika

– 1 teaspoon of garlic powder

– 1 teaspoon of tumeric

– 1 teaspoon of cinnamon powder

– 1/2 a teaspoon of Kosher salt

– 1/2 teaspoon of pepper

– 2 cups of veal stock or low sodium chicken stock

 

Directions:

1. Pre-heat the oven to 350 degrees.

2. Wash all vegetables and let drain.

3. Sprinkle salt and pepper on veal shoulder.

4. In a Dutch oven, heat the olive oil on medium heat and brown the veal on all sides until brown.

5. Remove from heat, deglazed with wine.

6. Put the veal shoulder back into the Dutch oven and arrange the carrots, onion, celery, potatoes and fennel around the veal.

7. In a mixing bowl, combine the paprika, turmeric, garlic powder and cinnamon powder.

8. Sprinkle the spice mix all over the veal and vegetables and add some salt and pepper to taste.

9. Add veal stock, cover, and bake for 2 hours or until the veal is tender.

10. Remove from the oven and let veal rest for at least 30 minutes.

11. Slice the veal and place on serving platter. Surround with the vegetable mix.

 

veal2

Enjoy and Have a Happy Passover!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

 

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Chabakia – Ribbon Pastry with Honey

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chabakia

During the month of March the Jewish holiday of Purim is celebrated.  Children dress up in costumes, sing songs and give baskets full of goodies to friends and family.  In Morocco, it is customary to make special honey deserts called Chabakia and to share them with friends and family over a nice cup of mint tea.

Serves 4 to 6.

chabakiaIngredients:

– 1 cup plus 1/4 cup sesame seeds, toasted

– 4 cups flour

– 1 package instant yeast

– Pinch of salt

– 3 tablespoon baking powder

– 1 teaspoon ground cinnamon

– 2 tablespoons olive oil

– 1 egg, beaten

– 2 tablespoon butter

– 1 teaspoon white vinegar

– 2 plus 3 tablespoons orange blossom water

– 3 cups vegetable oil

– 2 cups honey

Directions:

1. Blend one cup of the sesame seeds until finely ground.

2. In a large mixing bowl, combine the flour, yeast, salt, baking powder, cinnamon, and ground sesame seeds. Mix well.

3. Add the oil, egg, butter, vinegar, and 2 tablespoons of the orange blossom water to the mixture. Combine to make dough.

4. Knead by hand until the dough is smooth and elastic.

5. Cut the dough into six ball. Cover and set aside to rise (about 15 minutes).

6. Dust some flour on a baking sheet and roll out each ball of dough until it is 1/8 of an inch thick.

7.  Cut 12 4-inch squares from the dough. Using a pastry flute or a small knife, make 5 cuts lengthwise inside each square, leaving a 1/2-inch border from the end of each cut.

8.  Hold each side of the square. Twist the dough, join the ends, and pinch together.

9.  Gently fluff up the center strips by hand.

10. Warm the honey in a saucepan on very low heat and stir in the remaining 3 tablespoons of orange blossom water. Remove from the heat.

11. Heat the vegetable oil in a frying pan on medium heat.

12. Gently place the pastries in the oil and fry in batches until golden, turning each pastry to ensure all sides are even colored.

13. Remove with a slotted spoon and dip them in the honey mixture.

14. Place on a baking sheet and sprinkle with the remaining sesame seeds.

15. Serve on a platter.

 

Happy Purim!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

 

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Food Trends for 2016

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Matcha tea and whisk

 

MatchaEvery new year people love to discuss the anticipated food trends, from restaurant experiences and where we source our food, to flavors and ingredients. Various outlets make their predictions and these are the ones I found most interesting for 2016:

Matcha: The ground version of delicate green tea offers the same health benefits with even more punch. Whisked quickly to make a frothy latte, what was once an acquired taste is now becoming a staple in many coffee and tea houses across the United States.

Matcha tea and whisk

Lentils: As more and more people embrace non-meat protein sources, some think we’ll see a rise in the popularity of lentils. Black beluga lentils are special for their resemblance to caviar and their ability to hold their shape when cooked.

Black Beluga Lentils

Fermentation: Good bacteria is getting its due and letting foods ferment to a pleasant funkiness has become all the rage from kombucha to krauts. Be on the lookout for creative kimchi to appear on many menus.

Carb-cutting: While everyone loves pasta, spiralized veggies are giving us something to twirl our forks into with none of the guilt. Topped with fresh tomato sauces, herbs, and a sprinkling of cheese, there’s no sacrificing of flavor!

Zucchini Noodles

 

What trends are you looking forward to in 2016?

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Countdown to the New Year!

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New Year's Eve

Still awash in the rosy glow of Hanukkah and Christmas, we look ahead to the promise of all a new year brings. I love the hope and inspiration the changing of a date brings, with people resolving to make improvements and positive changes in their health, habits, and well-being. I, myself, resolved to eat healthier and cut back on carbs and sugar a while ago, and will continue my efforts in 2016.

New Year's Eve

But before welcoming the New Year, we get to celebrate 2015 with one last party. I enjoy ringing in the new year with family and friends with a cocktail party. Bubbly sips, easy and delicious fingers foods, and glittery noisemakers!

Need a little inspiration for your own party? Here’s a great video with tips for all aspects of throwing a cocktail party:

Happy New Year!

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Moroccan Leg of Lamb

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Moroccan Leg of Lamb is a Festive Holiday Dinner

This is a favorite dish of my family. It is a centerpiece of festive holiday gathering and entertaining, cooked with figs and garnished with a wonderful, colorful array of vegetables.

Moroccan Leg of Lamb

Ingredients

1 leg of lamb, about six pounds

1 bag baby pearl onions

2 small bags mixed color baby potatoes

½ pound dried black mission figs

3 cinnamon sticks

2 TB fresh rosemary, chopped

6 cloves garlic, divided (2 are chopped)

2 TB olive oil

2 cups beef stock

1 tsp cumin

1 tsp kosher salt

½ tsp ground black pepper

mint jelly, for serving

Directions

1. Preheat oven to 450°.

2. In small mixing bowl, combine olive oil, rosemary, cumin, the chopped garlic (two cloves), salt and pepper. Mix well.

3. Rub half of the mixture over lamb leg. Reserve remainder for the vegetables.

4. Place lamb leg in roasting pan and roast for 15 minutes at 450°, then reduce heat to 325° and continue to roast for 2-2.5 hours. Internal temperature should read 125° to 130° for medium rare. If you prefer medium, cook until temperature is 140°.

5. After lamb has been roasting one hour, place the carrots, figs, baby potatoes, pearl onions, and cinnamon sticks in a second roasting pan and coat with reserved seasoning mixture. Add beef stock to pan.

6. Roast vegetables until tender, about 40-45 minutes.

7. Remove lamb from over and let rest for 15 minutes.

8. Place roasted vegetables on serving platter and lamb on top. Serve with mint jelly. Enjoy!

Moroccan Leg of Lamb is a Festive Holiday Dinner

Happy Holidays!

The Petite Gourmande

© 2015 by Ruth Barnes, all rights reserved

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Thanksgiving Leftovers

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It’s the morning after and your fridge is full of Thanksgiving’s festivities. What should you do with all those leftovers? You can heat them up and enjoy as is (and that’s certainly a tasty, easy option) or you can get a little creative. For those looking to make their leftovers interesting, here are a few ideas:

  • Stuffing waffles. Place stuffing in a waffle iron and heat through until firm. Use leftover gravy as your “syrup” and enjoy. This one is a hit with kids!
  • Turkey Soup is a classic. If you can’t live without your turkey soup each year, why not give it a Southwest twist? Simply add tomatoes, cilantro, avocado, black beans, Mexican spices and a squeeze of fresh lime.
  • Mashed potatoes get a makeover by flattening and frying to make potato pancakes. Or stir in cheese, green onions, and bake in muffin tins until golden, melty, and irresistible!
  • Sweet potatoes are a great canvas (if originally served fairly plain) and a really unique thing to do with the leftovers is to puree them smooth and turn them into hummus. Just mix the pureed potatoes with tahini, garlic, lemon juice, cinnamon and cayenne pepper to taste.
  • Cranberry sauce makes a great glaze for meats or as a warm sauce for sweets. Sometimes I like to spread it on a bagel with cream cheese like it’s jam.

What do you like to do with your Thanksgiving leftovers?

Carved Turkey

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Perfect Pie Crust

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Lattice Pie Crust

Lattice Pie Crust

Are you intimidated by making pie crust? With the holidays quickly approaching, you might be thinking about what you’re going to eat. No matter what’s on the menu, your guests will crave a sweet ending. The work that goes into making pies is worth the effort in the memories that they create and the smiling faces around the family table.

A few tips: Keep your butter nice and cold. Sprinkle flour liberally to prevent the dough from sticking. And use vodka. Yes, vodka! This video from Food Network shows a basic pie crust that will work with any filling you choose. To simplify your holiday cooking, make your pie crusts now and store in the freezer.

So break out those rolling pins!

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