Tagine of Duck with Quince and Honey

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duck-and-quince-e1474674597153

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

© 2017 by Ruth Barnes, all rights reserved

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Lentil Soup with Lamb

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Lentil Soup with Lamb

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

 

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

© 2017 by Ruth Barnes, all rights reserved

 

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Kefta Kebabs

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kefta

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

kefta

 

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

© 2017 by Ruth Barnes, all rights reserved

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Spanakopita

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Spanakopita

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

spinakopita

 

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.

 

© 2017 by Ruth Barnes, all rights reserved

 

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Greek Salad

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greeksalad

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

greeksalad

 

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

© 2017 by Ruth Barnes, all rights reserved

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Almond Cookies

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almond-cookies

These almond cookies, laden with almonds and rose water, are a light and refreshing treat after a heavy meal. They may be dusted with confectioners sugar or coated with slivered almonds. My mom always served these with mint tea as a gesture of hospitality to welcome guests. Makes 32 cookies.

 

 

almond-cookies

 

Ingredients:

– 2 cups ground almonds

– 2 1/2 teaspoons baking powder

– 1 tablespoon ground cinnamon

– 3 tablespoons rose water

– 1/2 teaspoon almond extract

– Zest of 1 orange

– 1 plus 1/2 cup confectioners sugar

– 1 egg, lightly beaten

 

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the almonds, baking powder, cinnamon, rose water, almond extract, orange zest, and 1 cup of the confectioners sugar in a mixing bowl. Add the egg to the mixture and stir well until firm.

3. Pour the remaining 1/2 cup of the confectioners sugar into a shallow dish.

4. Wet your hands (to prevent the dough from sticking to your fingers) and make small balls about the size of walnuts, with the cookie dough. Using the palm of your hand, lightly press the balls into the dusting sugar and flatten gently. Place on a large nonstick baking tray with the sugared side facing up. Make sure the cookies are 1 inch apart to allow for spreading.

5. Place the baking tray on an oven rack in the middle of the oven and bake the cookies for 15 minutes. Remove from the oven and let the cookies cool for 10 to 12 minutes before removing them from the tray.

Enjoy!

© 2017 by Ruth Barnes, all rights reserved

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Moroccan Ribs with Prunes and Apricots

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ribs

Short ribs are cooked in every cuisine and in so many different ways.

This recipe has a little Moroccan twist to it with honey and dried fruits.

Serves 4-6

ribs

 

 

 

 

Ingredients:

– 5 pounds of short ribs

– 1 large onion, chopped

– 2 carrots, chopped

– 1 cup dried apricots

– 1 cup dried prunes

– 4 garlic gloves, minced

– 3 cups low sodium beef stock (if needed add more)

– 1 cup of dry red wine

– 4 tablespoons olive oil

– 3 tablespoons of honey

– 2 tablespoons of cinnamon

– 1 teaspoon of ginger

– 1 teaspoon coriander

– 1 teaspoon of ground cumin

– 1 teaspoon baharat spice

– 1 tablespoon paprika

– salt and pepper to taste

Directions:

1. Preheat the oven at 350.

2. In a small mixing bowl, combine cinnamon, ginger, coriander, ground cumin, baharat spice, and paprika. Mix well.

3. Sprinkle salt and pepper on the meat and rub the spice mixture on each piece.

4. In a Dutch oven, heat the olive oil on a medium heat and brown the ribs in batches on all sides

5. Remove the ribs and set aside.

6. Add onion, carrots and garlic to the same Dutch oven and sauté until semi-soft.

7. Carefully deglaze with wine and with a wooden spoon, scrape the brown bits from the bottom of the pot.

8. Put the ribs back in the pot and add apricots, prunes, honey and beef stock.

9. Cover and place in the oven and bake from 2 to 2 and a half hours till meat it tender to fork.

10. Serve with couscous.

 

 

Enjoy!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Easter Springtime Cookies

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bunny1

These beautiful Easter cookies are both easy and fun to make. They are colorful and delicious and so so much fun to decorate! You can use everything from simple pastel colored frosting to sprinkles, shredded coconut, even pastel candies like M&M’S or jelly beans! Here you are only limited by your imagination and this is a great one for the little ones!

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Potatoes “pot of gold”

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potatoes

These little gold potatoes can be served as a side dish with any of your St-Patrick’s day favorites, or all year long along side any good roast.

Serves 4-6 servings.

 

potatoes

 

 

 

 

 

Ingredients:

– 2 pounds small potatoes (mixed)

– 1/2 bunch chopped parsley

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 3 tablespoons of olive oil

– salt & pepper to taste

 

Directions:

1.  Preheat oven to 400 degrees F.

2.  Boil the potatoes until semi-cooked

3.  In large baking tray spread the potatoes and drizzle olive oil over them

4.  Sprinkle garlic,onion,and chopped parsley

5.  Salt & pepper to taste

6.  Mix well together

7.  Place in the middle rack of the oven and bake for 40-50 min until they are tender

8.  Remove from the oven, sprinkle some fresh parsley and serve as a side dish for a little bit of

luck!

Happy St Patrick’s Day!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Individual Valentine Heart Pizzas

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pizzas 2

 

These little heart-shaped pizzas are a perfect way to share the feeling of Valentine’s Day with your children and loved ones. They can be topped with your favorite fruit (such as pineapple), vegetables, or meat. Serves 5

 

pizza2

Ingredients

–  three 8 ounce containers premade pizza crust

–  one 10 ounce jar pizza sauce

–  one 8 ounce bag of finely shredded mozzarella cheese

–  one 5 ounce bag of sliced turkey pepperoni

–  1 small container of grated parmesan cheese

–  1 can olive oil spray

–  five 6-inch heart shaped baking pans

Directions

1.  Preheat oven to 425 degrees.

2.  Brush or spray pans with olive oil.

3.  Unroll dough and divide into five equal portions and place into baking pans.

4.  Push dough down into each pan until level.

5.  Spread 2-3 tablespoons of pizza sauce over top of dough in each pan.

6.  Sprinkle mozzarella and parmesan cheeses over top of sauce on each pizza.

7.  Cut pepperonis into heart shapes and place on top of each pizza.

8.  Bake for 10-15 minutes until crust is golden and cheese is melted.

9.  Remove from oven and let stand for 8 minutes.

10.  Serve one pizza to each guest.

 

pizza1

 

 

 

Happy Cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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