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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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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Slow Cooker Round-up

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Beef stew in a slow cooker

Back to school season means more than shopping for news clothes and pencils. It also means getting back into a more formal routine, hectic schedules, and juggling more each day. If there was ever a time to plan ahead and make for easier dinners, this is it!

Beef stew in a slow cookerEnter the trusty slow cooker, which lets you prep early and enjoy the fruits of your labor later. When those hungry students come barreling in the door, your meal will be ready to go.

There are unlimited dishes to make in a slow cooker. Here a few I love, from some of my favorite bloggers.

Crockpot Garlic Alfredo Chicken from The Frugal Girls

Slow Cooker Korean Beef from Damn Delicious

Crockpot Spanish Braised Chicken from A Year of Slow Cooking

4-Ingredient Slow Cooker Salsa Verde Chicken from Gimme Some Oven

Crock Pot Minestrone Soup from Skinnytaste

Crock Pot Crazy Pineapple Chili from Two Healthy Kitchens

Do you have any favorite slow cooker meals? What else do you do to save time when school starts up?

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All About Figs

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figs, one whole purple fig and two open halves

French Market Figs among other fruits and nuts

I love to cook with figs in every form: dried, as a sweet jam, and when they’re in season, fresh! The texture of tiny crunchy seeds bursting through the chewy, yielding pink flesh of the fruit makes any dish interesting, from pastries and sweets, to savory applications like stews and salads.

figs, one whole purple fig and two open halves

Here are a few great recipes that make the most of these delicious fruits:

Fig and Goat Cheese Mini Croissants from The Culinary Chase

Fig & Brie Grilled Cheese from Last Ingredient

Prosciutto and Fig Pizza with Arugula from A Family Feast

Fig & Watermelon Salad with Honey Vanilla Cashews from Nom Nom Paleo

Fig Glazed Chicken Sauté from The Naked Kitchen

Broccoli Fig and Goat Cheese Pasta from Big Eats Tiny Kitchen

Pile of arranged figs among fig leaves

What are your favorite ways to enjoy figs?

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Classic American for Independence Day

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cheeseburgers with bacon and yellow cheese and extra buns with ketchup and mustard

cheeseburgers with bacon and yellow cheese and extra buns with ketchup and mustard

Mixes sheesh kabobs on the grill with charcoal and flames

Independence Day might be the peak of summer. Fourth of July celebrations are casual and fun, whether you are on the beach, in the wilderness camping, in a metropolitan city, or just relaxing in your own home. The excitement that comes along with fireworks and hopefully a day off work is heard to beat. And let’s not forget the food.

sausages, asparagus spears, and meat on a hot grill

Outside table setting with meat and tomatoes, wine and beverages and a bowl of macaroni and cheese

If there’s ever a day to dust off the backyard grill, the Fourth of July is it! You can get as fancy as you like with grilled steaks, whole fishes, roasted vegetables…anything goes. Or keep it simple with hamburgers and hotdogs and the traditional condiments and sides. There’s no wrong way to do it!

Cooking over fire

Three red watermelon slices in a mint green bowls

In my family, we like to keep it casual with a mix of traditional and inventive, all while keeping it simple. A sprinkling of Harissa jazzes up corn on the cob. A scoop of hummus elevates a burger to something a little more special. Just a little creativity goes a long way!

I hope your celebration is filled with good food, family, and friends. Leave me a comment and tell me your favorite barbecue dishes to prepare!

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Summer Corn Round-up

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close up of yellow corn on the cob in a green husk with a blue sky

Our summer memories are so often about food. The tastes, the smells, the fond remembrance of lazy days in the sun and meals eaten outside. For so many, corn plays a big part of summer and there are so many great ways to celebrate the season with those hearty kernels.

close up of yellow corn on the cob in a green husk with a blue sky

 

There are endless ways to use this versatile ingredient. Here are some of my favorites:

Southwest Spiced Corn from Budget Bytes

The Best Ever Oven Roasted Corn from The Slow Roasted Italian

Mexican Street Corn from Seeded at the Table

Mexican Street Corn Salad from Love & Lemons

Grilled Corn Fritters from Table for Two

Sweet Corn, Zucchini and Fresh Mozzarella Pizza from How Sweet it Is

Damn Good Corn Pudding from A Spicy Perspective

How do you enjoy your corn? Leave me a comment and share your favorite corn recipes!

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