Best of All Falafels!

I followed this recipe and just added a bit of lemon juice. The result was excellent:
http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755

I also made two spreads to go with the falafels. One was a simple humus (canned chickpea, half clove of garlic, 1 tbsp tahini paste, 1 tbsp yogurt, olive oil, salt, pepper, cayenne pepper) and also a spicy tahini sauce (1 tbsp tahini paste, 1 pinch of cumin, 1 tbsp yogurt, 1/2 tsp cayenne pepper, 1/2 tbsp lemon juice, some chopped parsley, olive oil, salt and pepper).

Toppings: slow roasted eggplant, coleslaw, tomato, onion, etc

Tahcheen - Crispy Rice with Chicken, Safferon and Yogurt

Ingredients:

•  whole chicken legs x 2 skinned
• onion x 1 chopped
• basmati rice x 2 cups
• turmeric x 1 pinch
• full fat yogurt x 1.5 cups
• egg yolk x 1 large or 2 small 
• saffron x 1/3 tsp diluted in 1/2 cup of boiled kettle water
• slivered almonds x 1/4 cup
• oil, salt, pepper

Wash and rinse and soak the rice in salted water for 2 hours (I let it sit over night). Fry the onion with salt, pepper and turmeric. Season the chicken and add it to the onion, brown both sides, add a bit of water, cover, turn down the heat and cook for 20 minutes. Take off the heat, cover and let it rest. While chicken is cooking, beat the yogurt, mix with egg yolk, saffron and add salt and pepper. Pre-heat the oven to 250 F. Bring a pot of water to boil, salt generously. Drain the rice and cook in the boiling water just until a bit soften. Make sure not to overcook the rice, it should still be hard to eat. Drain the water and rinse the rice. De-bone and shred the chicken. In a casserole type baking dish, cover the bottom with oil and a few spoons of the yogurt mixture. Add a layer of rice, a layer of chicken and onion and a sprinkle of slivered almonds. Continue this until everything is used up, finishing with some oil or some chopped butter. Place in the oven for 2 to 5 hours (I baked it for 4 hours). Serve with yogurt and Persian style pickled vegetables.

Lamb Shank in Tomato, Onion and Eggplant Sauce

Ingredients:

• lamb shanks x 2
• cherry tomato x 1 pint
• crushed tomato x 1 cup
• red onion x 2 roughly chopped
• garlic x 4 cloves
• eggplant x 1 chopped in rings and then in half
• herbs: rosemary, thyme, parsley
• red wine vinegar x 3, 4 tbsp
• chili flakes x as much as you want
• salt and pepper
• feta cheese x 1/4 cup

Marinade:

• garlic x 3 cloves chopped
• shallot x 1 chopped
• red wine vinegar x 2 tbsp
• olive oil x 5 tbsp
• herbs:  thyme, rosemary, parsley

Marinate the shanks overnight, then cook it slowly in the oven on 300F with onion and stuff and serve on top of some mashed potato!

Meatball Pasta Sauce

Ingredients:

Meatballs:

• good quality ground beef x 0.7 lb
• good quality ground pork x 0.3 lb
• garlic x 3 cloves crushed
• dried chili flakes x 1 tsp
• dried oregano x 1 tsp
• dried rosemary x 1 tsp
• grated Parmesan cheese x 1 tbsp or more
• egg x 1 large
• salt x 4 tsp
• peppercorn x 3 tsp
• lime juice x 1/2 tbsp

Sauce:

• onion x 1 small chopped
• garlic x 1 clove chopped
• oregano x 1 tsp
• red wine x 1 glass (chose a wine that you enjoy drinking)
• crushed tomato x 1 big can
• basil and cilantro x a handful chopped

Mix all the meatball ingredients very well. Massage the mixture with your hands. Shape into small balls (wet your hands using cold water to shape them easier). In a large skillet, fry on medium heat until all sides are browned. Put aside. On the same skillet, add onion and then garlic and saute for 2 minutes, add oregano, then add red wine and deglaze the pan. Let it reduce to its half, approximately 5 minutes. Add tomato and a good pinch of salt and pepper. Add fresh herbs. Return the meatballs to the pan, coat with the sauce and let it simmer on low heat for 30 minutes. Serve with tagliatelle or fettuccine. Garnish with a few small basil leaves and shaved Parmesan.

Dijon and Lemon Chicken Drumsticks

Marinate the chicken in shallot, cilantro, lemon, garlic and dijon mustard. salt and pepper. Fry in a skillet until brown, bake in 300F oven for 30, 40 minutes.

Bacon Wrapped, Stuffed Chicken Breast

Ingredients:

• chicken breast x 1
• double smoked bacon x 2 slices
• roasted red pepper x 1/4 pepper
• goat cheese
• thinly sliced red onion x 8 slices
• chopped cilantro x 1 tbsp
• salt, peppercorn, smoked paprika

Roast a red pepper, peel and deseed. Butterfly and pound a chicken breast (between 2 sheets of plastic wrap) until you get an even thickness. Place roasted red pepper, goat cheese, chopped cilantro, sliced red onion in the middle of the chicken, season with salt, peppercorn and smoked paprika. Roll the chicken and wrap the outside with bacon and tighten with cooking twine. In an oven proof pan, on medium high heat, fry each side until a bit crispy (3 -5 minutes). Put in the oven - 350°F - for 10 minutes. Let it rest for 5 minutes. Cut and serve with mix greens.

Rainbow Trout with Potato Salad

Ingredients:

• small rainbow trout x 1 per person
• herbs: cilantro, dill, parsley ... whichever you can get your hands on
• red potatoes x 4 per person
• Radish x 2 per person
• red wine vinegar, olive oil, salt, pepper, lemon 

Preheat the oven to 350 F. Scrub the potatoes and place them in a pot of cold water. Add salt and bring to boil. Score and season the fish generously with salt, pepper, lemon zest.  Fill the cavity with herbs. Drizzle olive oil and lemon juice throughout. Fry each side for 2 minutes and then place in the oven for another 7 to 10 minutes (depending on the thickness of the fish).

Make the salad dressing by mixing 1 part red wine vinegar and 3 parts olive oil and salt and pepper. Once potatoes are fork tender (25-30 minutes), drain, return to the pot, cut in half and season. Pour the dressing on the potatoes. Add thinly sliced radishes and chopped herbs and mix well. Service on the side of the fish. Add more lemon on top of the fish if desired.

First Dinner at Our New Place!

chicken/vegetarian burrito, mixed greens, guacamole and tomato/onion/cilantro salsa

Paneer Kabab

Ingredients (serves 4):

• milk x 2 litters
• lime juice x 4 tbsp
• tomato x 3
• green pepper x 1
• salt, pepper, oil
• sumac (optional)
  

Bring the milk to a boil in a big pot. Make sure you keep an eye on it because it can overflow easily! once it starts to boil rapidly add the lime juice. you will see the cheese curdle until most of the liquid has turn into cheese and some whey is left in the bottom of the pot. Drain the why and cut the cheese into strips . Fry in a pan until golden brown, add tomato and sliced green pepper on top. Service with rice.

Pad Thai

Roasted Eggplant and Chickpea Curry

Pomegranate Glazed Chicken on Saffron and Walnut Bulgur Wheat

Ingredients (serves 2):

• chicken legs x 2
  
• bulgur wheat x 1/2 cup
• water x 2 cups
• saffron x 1 pinch
• walnut 1/2 cup
• pomegranate molasses x 1/2 cup
• lemon juice x 1/2 lemon
• butter, salt and pepper
  

Bulgur: Boil water, add a big pinch of salt the saffron, add bulgur and and cook for about 20 minutes. Drain once the bulgur is cooked. In the same pot, saute walnut in a nub of butter for a few minutes to awaken its flavor. Mix the walnut and bulgur and set aside.

Glaze: Mix the pomegranate molasses , lemon juice, salt and pepper and heat until it thickens and becomes sticky. Add a nub of butter ... this will make the texture velvety.

Chicken: Pre-heat the oven to 400 F. Season the chicken with salt, pepper and lemon zest. Place the chicken in a baking pan and put in the middle rack of the oven. Cook for 20 minutes then turn on the broiler and broil until the skin is crispy (approximately 7-8 minutes). Be careful not to burn the chicken! Once chicken is ready, let it rest for 5 minutes and serve on top of a bed of bulgur wheat.

Lamb Shoulder and Fried Chickpea on Warm Bulgur Wheat Salad

Ingredients:

• lamb shoulder chop x 2
• bulgur x 1.25 cup
• crushed tomato x 1.25 cup
• water x 1.75 cups
• shallot x 2 small
  
• slivered almonds x 1/4 cup
• cherry tomato x 1 handful, quartered
• cilantro x lots
• chickpea x 1/2 can (or more)
• zest and juice of 1/2 lemon
  
• turmeric x 1.5 tsp
• salt, pepper, smoked paprika, olive oil

In a medium size pot, fry chopped shallots in a generous amount of olive oil. Season with salt, pepper and turmeric. After 2-3 minutes, add crushed tomato, season with salt and pepper, bring to boil and simmer for 5 minutes. Add water and bulgur and let cook for 20 minutes. Add fresh chopped cilantro, slivered almonds, lemon zest, juice and cherry tomatoes. Taste and add seasoning if needed. In a separate pan, fry chickpeas in olive oil for 5 minutes, season with salt, pepper and smoked paprika and serve on top of the bulgur.

Preheat the oven to 325 F. Season the lamb with salt and lots of pepper. Place a heavy skillet on medium heat and cook the lamb, 2 minutes on each side. Transfer to the oven and continue cooking for 5 more minutes. Let the lamb rest and then serve on top of the bulgur and chickpeas.

Risotto with Tomatoes, Basil and Baked Goat Cheese

Ingredients (serves 4):

• arborio rice x 1.5 cup
• vegetable stock x 4 cups
• onion x 1 chopped finely
  
• white wine x 1 cup
• cherry or cocktail tomato x 400 g halved or quartered
  
• goat cheese x 100 g sliced
  
• butter
• freshly grated parmesan cheese
  
• olive oil, balsamic vinegar
  
• fresh basil and dried oregano
• salt, ground peppercorn and chili flakes
  

Marinate the tomatoes in olive oil, balsamic vinegar, salt and pepper. Brush the sliced goat cheese with olive oil, sprinkle some oregano and chili flakes. Bake in the oven at 350 F for 10 minutes.

Warm up the stock in a saucepan (don't let the stock boil, it just needs to be heated). In a heavy and big pan (or a pot), melt a nub of butter on medium. Add the onion and season with salt, pepper and oregano. Cook the onion gently for 7 - 10 minutes until very tender (stir occasionally). Add the rice, increase the heat and and stir for 5-8 minutes until the rice is translucent. Add the wine and let the alcohol fully cook into the rice. Turn down the heat, and start adding the stock to the rice one ladle at a time. Let the stock get absorbed by the rice each time before adding the next ladle.

Once 3/4 of the stock has been added to the rice, add half of the marinated tomatoes and a handful of chopped basil, and continue adding the stock until the rice is cooked. Be sure not to overcook ... risotto must not be mushy! Check the seasoning and add salt/pepper if needed, then add a big nub of butter and a load of parmesan cheese and mix gently. Add the rest of the marinated tomatoes and another handful of chopped basil.

Serve with a slice or two of the baked goat cheese on top and more fresh basil.
Adapted from Cook with Jamie (Jamie Oliver)

Pork Chop with Red Wine/Shallot Glaze and Roasted Potatoes

Ingredients:

• pork chop x 1
• shallot x 1/2
• red wine x 1 glass
• Yukon gold potato x 4
• garlic x 2 cloves
• rosemary x 1 tbsp

Pork chop:
Preheat the oven to 350 F. Season with salt, pepper and crushed rosemary. Fry on a skillet (medium heat) 3-4 minutes each side. To get the marks rotate 90 degrees after 2 minutes on each side. Continue the cooking process in the oven for 5 more minutes. Let the chop rest. Deglaze the pan with wine, add shallots and let it reduce for 5 minutes. Pour the glaze on top of the chop.

Rosemary garlic roasted potatoes:
Preheat the oven to 400 F. Parboil the potato in salted water for 15 to 20 minutes. Cut in quarters. Season with salt and pepper. Coat with olive oil (or duck fat, if you have any) and roast in the oven, turning the potatoes every 10-15 minutes. After 20 minutes add garlic and rosemary and toss with the potatoes. Let them roast for another 20 minutes until golden brown and crispy.

Chipotle burger with bacon and caramelized onion

Ingredients:

• lean ground beef
• double smoked bacon x 1 slice
• red onion x 1/4 cup
• tomato x 1-2 slices
• cilantro x 1/2 cup
  
• goat cheese
• burger bun
• mayonnaise
• greens
• salt, black pepper, chipotle pepper, olive oil
  

Caramelize the onion in some olive oil. Season with salt, black pepper and chipotle pepper. Set aside. In the same pan fry the bacon (don't add more oil). Put the bacon on a paper towel, once it's crispy. Mix ground beef with salt, black pepper, chipotle and some cilantro. You have to get dirty! Mix it with your hands until it combines well. Make 3/4 inch patties and let them rest until they're in room temperature. Drain the excess fat from the pan and fry the burger on the same pan on medium heat, 3-4 minutes on each side. Don't move it around and flip it once. In the last minute put some goat cheese on top of the burger. Let the burger rest for a few minutes. Toast the bun lightly. As for the condiments, I mixed some chopped cilantro, salt, pepper and mayonnaise. Assemble the toppings, place the top half of the bun and press! Then eat and enjoy ...

Pizza - 3 in 1

Sauce: Olive oil, garlic, tomato, oregano, salt and pepper (chili flakes if you want it spicy)
Toppings on each 1/3:

1. arugula and shaved parmigano reggiano cheese
2. roasted red pepper, kalamata olives, thinly sliced red onion and goat cheese
3. cheddar cheese, crumbles of cambozola cheese, thinly sliced red onion and chorizo sausage

Eggplant, Chickpea and Almond Stew

Ingredients:

• eggplant x 1
• tomato x 1 small can
• chickpea x 1 can
• almonds x 1/4 cup
• garlic x 1 clove chopped finely
• onion x 1/2 chopped finely
• turmeric x 1 tsp
• smoked paprika x 3 tsp
• chili flake (optional) x 1 tsp
• cilantro x 1 cup
• olive oil, salt, pepper

Slice the eggplant in 1 cm rings, then in quarters. Salt them generously and let them sit in a stainer for 30 minutes. Dry, coat with olive oil and roast in the oven (325 F) for 30 minutes. Check periodically, turn and make sure they don't get burned in one side. Once the eggplant is ready (it has to be soft but not fully falling apart), take out and set aside. In a pot, sauté the onion, garlic in olive oil over medium heat. Add turmeric, smoked paprika, salt, pepper and chili flakes. After 5 minutes add tomato and pinch of salt/pepper. Let it simmer for 7-8 minutes. Add eggplant, cilantro and chickpea and let the stew simmer 20-30 minutes on low heat (adjust the seasoning if required). Serve with rice.

Mutter Paneer

Ingredients:

• crushed tomato x 1.25 cups
• tomato paste x 3 tbsp
• water x 0.5 cup
• cream x 0.5 cup
  
• shallot x 2 chopped finely
  
• garlic x 2 cloves chopped finely
  
• ginger x 1 inch grated
• curry powder x 1 tbsp
• chili flakes x 1 tsp
  
• paneer x 450 grams cubed
• sweet green pea x 1 cup
• salt, pepper, vegetable oil, butter

Saute shallots, garlic and ginger in 2 tbsp of vegetable oil and 1 tbsp of butter. Add curry and chili flakes and saute for another 5 minutes. This helps the spices to wake up and develop their flavors. Add tomato (both crushed and paste) and water. Simmer for 10 minutes. While simmering lightly fry cubes of paneer. Add cream to the sauce and mix well. Add peas and fried paneer and let it cook for another 10 to 20 minutes until all the flavors are blended. Serve with basmati rice and thick yogurt.

Coq Au Vin

The recipe was very similar to the one I used last time:

http://bardiail.blogspot.com/2009/09/coq-au-vin_16.html