Matza Ball Gratin

Passover, one of my favorite holidays, is coming up, and most people start the meal with matza ball soup. Usually we eat up all the soup, but sometimes-- like the other night, when we did a pre-passover soup test run-- we had some matza balls leftover. They were particularly flavorful and I wanted to make something with them that was different and unexpected. We had been eating a lot of parmentiers lately and this was surely inspired by them.

You'll need:
4 leftover matza balls
2 cups milk
2T butter
2T flour
1c grated cheese (we used comte, which is like gruyere, but a mix of cheeses is fine too)
1/4c parmesan
1 onion
1lb ground meat
5 cloves garlic
1T cumin
1/2t cinnamon

Preheat oven to 400 degrees.

Make a bechamel by melting the butter in a saucepan, whisking in the flour, letting it turn golden brown and then adding the milk slowly. Let it bubble til it's thick, and then whisk in the grated cheese.

In the meantime (probably while the bechamel is thickening), chop and saute the onion and add the meat, crushed garlic, and spices. Add salt and pepper and saute until meat is brown, working it into small bits as it cooks.

Pour meat into a small baking dish. Slice matza balls into 1/4 inch thick slices and place in one layer over meat. Pour bechamel over and top with parmesan. Bake until brown and bubbly, about 30 minutes.

Caramelized Black Pepper Chicken

We've been making this quick and tasty dish for a few years, based on a Charles Phan recipe. This time, we made it with fresh noodles and it was better than ever. We cut down on the sugar a bit, but otherwise follow the recipe.

Mushroom Duck Noodles

We used the leftover duck confit and rendered duck fat for this very easy, tasty one-pot meal. The veggie is frisee, but you can use any hearty green-- this frisee was a bit too hearty for salads, but cooking it down made it tender and delicious. The cilantro and mint brighten the rich duck flavor.

You'll need:
leftover duck meat from 2 legs, or confit some (see link above)
2T duck fat
1 large onion, sliced
6 cloves garlic, sliced
1 bunch frisee
1c oyster mushrooms
2T dark soy sauce
fresh egg noodles
cilantro
mint

Heat duck fat until melted. Add onion and sautee until caramelized, about 10 minutes. Add garlic and mushrooms and saute until mushrooms brown, about 5 minutes. Add duck and saute until crispy. Add frisee; cook until wilted. Add noodles and dark soy sauce; stir to coat. Serve, topped with chopped cilantro & mint.

Seared Lamb Chops, Root Veggie Puree, and Endive Salad

This is a quick and delicious dinner that can be done from start to finish in about 45 minutes. I bought lamb from the halal butcher up the street, and veggies from a nearby farmers market. The seared liver on the salad came from the rabbit made the day before.

You'll need:
lamb chops

carrots
turnips
parsnips
garlic
nutmeg

endive

asian pear

duck liver

dressing

Peel carrots, turnips, and parsnips and cut into roughly equal pieces. If the parsnips are large, remove the woody core. Place into a medium saucepan. Add peeled garlic cloves (as many as you like) and water (the water should come about halfway up the vegetables. Cover and cook until just tender. Drain. Mash. Season with salt, pepper and nutmeg.

While the veggies are cooking, take apart the endive and place in a bowl. Add thinly sliced asian pear. Toss with dressing-- I used tarragon vinegar, lemon juice, and olive oil.

Wash, dry, and trim lamb chops. Salt and pepper generously. Heat olive oil in a large skillet. When hot, place lamb chops (do it in batches if necessary-- do not crowd the pan). Sear on each side about 2 minutes, depending on thickness, to medium rare. Set aside in warm oven. 

Salt and pepper liver. In the same pan as the lamb, sear liver briefly until just brown. Serve on top of endive-pear salad.

Caramelized Steelhead with Sweet & Sour Sauce

This delicious concoction was actually made by the Green Kitchen next door. Briefly marinating the fish in a sugar rub gives it a caramelized crust when you pan-sear it. The sauce is a nice touch.

You'll need:

salmon or steelhead

sugar

1 in ginger

2 cloves garlic

1 serrano pepper

juice of 2 limes

handful cilantro

Rub sugar into fish. Let sit 20 minutes.

In the meantime, combine sauce ingredients in a blender; blend and set aside.

Heat a non-stick skillet and add oil. Place fish in pan (skin side down if you eat the skin; top side down if you don't). Don't move it; let it cook about 5 minutes until the sides are opaque. Flip and cook 1-2 more minutes.

Serve with sauce, jasmine rice, and julienned vegetables.

Savory French Toast Breakfast

This is a nice brunch dish, and could also make a light lunch. Just soak thickly sliced sourdough bread in an egg, milk/sour cream/yogurt, cayenne pepper mixture. Then lightly fry, as you would french toast. Top with heirloom tomato, fresh mozzarella, basil and arugula. Drizzle with balsamic vinegar & olive oil.

Basil Gazpacho

I made this a few weeks ago and, like most of what I've made lately, I took pictures but didn't have time to post. I think gazpacho is the ideal late summer dish. You get to take advantage of sweet, juicy, cheap tomatoes, and you don't even have to turn on the stove!

You'll need (serves 2-3):

about 2lbs ripe tomatoes, cored but not peeled or seeded

1 cucumber, peeled

1 large clove garlic

1 jalapeno

1t Worcestershire sauce

1t tabasco

1t red wine vinegar

1T olive oil

salt & pepper

basil for garnish

In a blender, combine all ingredients except for basil. Blend well. Refrigerate at least an hour. Serve garnished with basil.

Gioia Mozzarella

This mozzarella is a revelation. I was never a fan of fresh mozzarella -- I prefer aged, "stinky"cheeses -- but that changed when I first had Burrata, fresh mozzarella with a heavy cream center. However, because of the fresh cream, Burrata has a shelf life of about 48 hours, and is prohibitively expensive. (You can find it featured in our summer feast from a few years ago.) When I discovered Gioia's mozzarella-- not Burrata, but almost as creamy and flavorful-- I ate the entire ball before it made it into the fridge. Then I bought another, and made this salad.

If you live in the LA area, I strongly encourage you to visit Gioia's factory in El Monte. If you live in the Bay Area, Berkeley's Country Cheese on Monterey & Hopkins gets a shipment in every other week.

Za'atar Salmon Cakes

We often buy too much salmon and have just a bit leftover. Unlike other leftovers, which last up to a week, fish should be eaten within 24-48 hours. I usually flake it in a bowl, add an egg and some breadcrumbs, chopped jalapeno and green onion. This time, I added some za'atar and a bit of feta cheese too. The result, served with a bit of leftover homemade salsa and a tomato-feta salad, was delicious.

Smoky Shrimp Fettucine

This dish is inspired by Spanish-style shrimp of the kind you get at tapas bars, swimming in garlic and oil and, if you're lucky, pimenton. I didn't have any pimenton on hand-- and I'm trying not to buy new stuff before leaving for a year-- so I used a combination of Hungarian Paprika and smoked Turkish pepper, to tasty results. Another nice thing is that this is ready in under 30 minutes and can probably be made from ingredients on hand (I always keep some frozen shrimp in the freezer). I brined the shrimp, based on Alton Brown's shrimp brining technique, but I'm not sure it's entirely necessary.

You'll need (serves 2):

12 oz shrimp (the cheaper small ones are fine here), shells removed

1/2 head (10-12 cloves) garlic

1t kosher salt

2 heaping tablespoons Hungarian paprika

1 T smoked Turkish pepper

1/4c olive oil

1/2lb spinach fettucine

for brine (optional):

1/4c sugar

1/4c kosher salt

3c water

Set a large pot of salted water to boil.

Dissolve salt and sugar in 1/2c water over medium heat. Add 2 1/2c cold water and stir until cold. Pour over shrimp and let sit about 10-15 minutes.

Mince garlic with salt; you should have about 3-4T.

When water boils, add pasta. Remove shrimp from brine and dry well.

Heat olive oil in a heavy (preferably cast-iron) skillet. Add garlic and saute until fragrant, about 20 seconds. Add paprika and smoked pepper; stir until well combined. Add shrimp and stir until just cooked, about 3 minutes.

Drain pasta, reserving 1/4c cooking liquid. Toss pasta with shrimp in pan. Add cooking liquid if sauce is too dry. Top with a drizzle of olive oil.

Serve with parmesan cheese and red wine. We drank a Domaine de Fontenille 2003 Cotes du Luberon.

Rustic Carbonara

In this recipe, I was aiming for a heartier version of spaghetti carbonara (in the hearty vs delicate scale). I used whole wheat pasta and thick-cut prosciutto instead of the more traditional guiancale, and I added lots of fresh peas for some color and texture (and vegetable content). I really liked the result: the sauce turned out creamy and the dish overall somehow didn't feel too heavy or rich. It's also really easy to pull together-- the whole thing took about 20 minutes.

Whenever I make carbonara, I think of Katie, who makes it a lot. I made this while listening to her mix made on Char and Ryan's awesome interface, Flotate. Check it out.

You'll need (serves 2):

1/2 lb whole wheat spaghetti

2 whole eggs + 2 egg yolks

1 slab thick-cut (1/4-1/2 inch) prosciutto

1T fresh rosemary, minced

1c grated parmesan and/or parmesan-like cheeses, plus more for serving

1lb fresh English peas, shelled (about 3/4c peas)

lots of freshly ground black pepper

chopped parsley for garnish

Start the pasta water; by the time the pasta's done, the sauce will be ready. 3 minutes before pasta is done, add peas to cook too.

Cut the prosciutto into small cubes and saute (dry, no oil) over medium-high heat in a cast iron or heavy skillet until toasty and aromatic.

While the prosciutto cooks, beat eggs with cheese, rosemary, and pepper in a large bowl.

When pasta is al dente, reserve 1c pasta water and drain noodles. Slowly beat in 1/4c pasta water until eggs turn creamy (use more if you need). Add proscuitto, pasta and peas, and toss to coat.

Serve, sprinkled with parsley, with more cheese on the side.

Tuna Tartare Salad

This salad turns a delicate tuna tartare into a full meal. It's really, really good.

You'll need (serves 2 hungry people):

tartare:

1lb sushi-grade tuna

1 inch piece of ginger

1/2 bunch cilantro

1 avocado

3T roasted sesame seeds

1/4 red onion

1 lemon cucumber

salad base:

1 large peach (mango would be fine here too if peaches aren't in season)

3 radishes

2 large handfuls arugula

dressing:

rice wine vinegar

mirin cooking wine

soy sauce

sriracha

chopped thai chile, optional

Mix dressing ingredients, adjusting quantities to taste.

Cut peach into small cubes and slice radish. Toss with arugula and set aside.

Slice the tuna into very small cubes, removing any white connective tissue as you go. Peel, de-seed, and chop cucumber into cubes of similar size. Peel and mince ginger. Mince red onion. Chop cilantro. Combine all in a bowl and sprinkle with sesame seeds.

Pour 2/3 of dressing on tartare and mix to coat. Toss the arugula salad with remaining dressing. Serve tartare in a scoop on top of arugula salad, garnished with more sesame seeds.

Steamed Fish with Szechuan Noodles

This is a fast, healthy, and very flavorful meal that you can probably make from things you have around the house-- I use broccoli and pea shoots here but any vegetable would work (peas, carrots, green beans, etc). If you don't have szechuan pepper, get some. It's amazing stuff-- peppery, tingly, and basically fantastic. It really changes the flavor of this dish. If I didn't have it, I'd probably put ginger in the sauce instead.

You'll need (serves 2, but doubles easily):

2 fillets of ocean perch or any other firm white fish

1/2lb fresh spelt pasta (we used Phoenix Pastificio's) or buckwheat/soba noodles

broccoli, cut into small florets

pea shoots

6 cloves garlic

4 scallions

1/4c soy sauce

2T mirin (rice cooking wine)

1T rice wine vinegar

sriracha, to taste

1t cracked szechuan pepper

Crush 4 cloves garlic. Slice scallions. Place in small bowl with soy sauce, mirin, vinegar, sriracha, and peppercorns.

Cook pasta until barely al dente. Drain and set aside.

Salt and pepper fish. Place in skillet with tight-fitting lid. Add 2T prepared sauce and 1/4c water. Cover and cook on low about 10 minutes, until fish flakes.

Steam broccoli in a large skillet; drain and set aside. Slice 2 cloves garlic. Add a little oil to the skillet and add pea shoots and garlic. Return broccoli to skillet with cooked pasta and prepared sauce. Cook until pea shoots wilt and noodles absorb sauce, about 2 minutes.

Remove fish from pan and reduce remaining sauce. Pour sauce over fish and serve with noodles.

Warm Caprese Sandwich

Although the weather staunchly refuses to admit that summer is near, I am starting to long for summer staples like fresh heirloom tomatoes, herbs and salads. I wanted a caprese salad today, and had all the ingredients ready, but the blustery wind made me crave a warm lunch. Here's what I put together. It was really good, both in flavor and texture-- the rich creamy mozzarella was offset nicely by the tangy, sweet tomatoes, and the radishes add a satisfying crunch.

You'll need:

1 handful cherry tomatoes

1t olive oil

1/2t salt

dried herbs, optional (I used herbed cooking salt)

1t balsamic vinegar

1 handful fresh basil leaves

4 slices fresh mozzarella

2 radishes

bread-- I used a "baguette piece", basically a small baguette roll, from the Cheeseboard

Cut tomatoes in half and cook in a small skillet over medium heat, along with olive oil, salt, pepper and herbs/spices, for about 5 minutes, until wilted and mushy. Their liquid should start to thicken. In the meantime, cut basil into chiffonade and thinly slice radishes. When tomatoes are cooked, turn heat to high and add balsamic vinegar to deglaze. Cook 30 seconds until thick. Turn off heat and add basil.

Heat bread in oven, then slice in half.

Layer cheese and radishes.

Top with tomato mixture. Serve open-face.

Couscous & Sundried Tomato Salad

This is a great dish to bring to a potluck, because it's transportable, can easily be made vegan, and highlights any fresh summer flavors you care to include. It's also easy to make in enormous quantities. The recipe below fed two separate BBQs; adjust accordingly, but it stays good in the fridge for a day or two, longer if you don't use cucumber.

You'll need:

3c couscous

3c water

1t salt

2T butter or olive oil

1 jar sun dried tomatoes packed in oil

1 bunch mint

1 large or 2-3 small cucumbers

1 small red onion

feta cheese (optional)

1 large lemon (or 2 small)

olive oil

Boil water. Pour couscous into a large bowl; add butter or oil and salt. Pour boiling water on top. Stir and cover for 5 minutes. Remove cover and fluff well with a fork.

Chop mint (you can use a food processor) and set aside in serving bowl. Chop tomatoes, reserving their oil, or pour the whole jar into a food processor and process for a few seconds (you don't want a paste). Add tomatoes and their oil to serving bowl. By hand, finely chop cucumber and red onion and add to serving bowl. Add couscous a little at a time, stirring well with a fork to combine. Add lemon juice, salt and pepper, and olive oil. Toss to combine. Taste and season with more salt and pepper and lemon juice if necessary.

Top with feta cheese, if you want.

Roasted Asparagus

I used to hate asparagus. Now it is my favorite vegetable. This is the recipe that converted me. It takes 15-30 minutes and works with thin or thick asparagus stalks. 

You'll need:

asparagus

olive oil

minced shallot

red pepper flakes

lemon zest

kosher salt

pepper

Mix oil, shallot and spices in a bowl. Trim asparagus. Toss with dressing. Spread on a cookie sheet and roast in a 400 degree oven until just soft enough to bite. 

Garnish with grated parmesan.

Silky Cauliflower Soup with Fresh Porcini Mushrooms

This soup has a remarkable texture, and is very versatile: you can make it simple, with cauliflower and water instead of stock, or you can use the cauliflower as a base for other flavors.

You'll need:

1 head cauliflower, broken into florets

6c stock, water, or a combination

1 medium onion, chopped

2 cloves garlic, minced

2T butter

fresh porcini mushrooms for garnish*

*I put a few mushrooms in with the cauliflower but I don't think it added much. Keep them as a topping.

Melt butter in a large pot over medium heat. Add onions and garlic and cook, stirring, about 10 minutes, until very soft. Don't let the onions brown.

Add cauliflower and salt (more if you're using water or no-salt broth). Add liquid to cover; bring to a boil, then simmer gently until cauliflower is soft (about 10 min). 

Puree in a blender (I tried using a hand blender but it didn't get the silky consistency) until frothy and smooth. 

Slice porcini mushrooms and saute in butter and salt. Serve soup garnished with mushrooms. I sprinkled Aleppo pepper on top as well. 

A Crab Dip to hold you over...

Though you've probably guessed by now, I haven't been blogging lately; I have been, and will be, studying for my qualifying exams, which doesn't leave much time for blogging, or even cooking. Here's a hot crab/spinach/artichoke dip to hold you over:

1 tub whipped cream cheese
1 large handful spinach, chopped
8 oz artichoke salad, chopped (we used Genova's. you can make it fresh or use frozen artichoke hearts)
1t red pepper flakes
black pepper
4oz cheese of your choice, grated (we used pepperjack)
1/3lb fresh crab meat [omit for vegetarian version]
1/4c grated parmesan
fresh bread crumbs (we used herbed bread crumbs I made earlier)
1t olive oil

Preheat oven to 400.

Mix cream cheese, spinach, artichoke, red and black pepper, cheese, crab, and most of the parmesan in a large mixing bowl, folding gently. Fill ramekins with mixture. Sprinkle remaining parmesan on top. Bake until bubbly, about 20 minutes.

Mix bread crumbs with olive oil. Top cooked dip with bread crumbs and place under broiler until toasty on top.

Serve with toasts made from baguette.

I'll be back in May! Stay tuned.

~purplecook 

Salmon with Herbed Bread Crumbs and Roasted Brussel Sprouts

This is an easy way to dress up salmon for a weeknight dinner. It follows my standard roasted salmon recipe, with the addition of herbed bread crumbs on top. The crumbs create a tasty crust that's a nice textural complement to the silky fish.

Preheat oven to 500 with the baking dish inside it. Rub salmon with olive oil, salt and pepper; top with bread crumbs (see below). Toss the salmon into the baking dish, skin side down, and lower heat to 275. Cook about 10 minutes, until just flaky. 

To make the bread crumbs, grind up some stale bread in the food processor with whatever fresh herbs you have on hand-- I used a mix of sage, rosemary and thyme. If you end up with a lot of bread crumbs, just put the leftovers in a jar in the freezer and use them next time.

These brussel sprouts are even easier than the salmon. They've been featured on The Purple Kitchen before, but the recipe is so simple I'll repeat it here. Just quarter the sprouts, toss with salt, pepper, olive oil and balsamic vinegar, and roast in a 400 degree oven until golden brown, about 25 minutes. They should be crispy on the outside and creamy on the inside.

Tingly Spicy Stir Fry

I know these are not the most appetizing photos, but I made this in a hurry and it smelled so good that I wanted to get around to eating it as soon as possible. This is an easy way to use up veggies that need to be cooked. I had some string beans and an eggplant on hand, but other things would be delicious in this too-- broccoli, kale, spinach, chard, bok choy, etc. 

Unfortunately I've been a bad blogger lately, and I didn't write down what went into this. But it was something along the lines of 1/2lb ground beef, 1/2lb ground lamb, cubes of roasted eggplant, green beans cut into halves or thirds, shittake mushrooms, garlic and ginger; all that cooked in a sauce of light soy sauce, dark soy sauce, oyster sauce, and garlic chili paste. When I took it off the heat, I mixed in some toasted ground szechuan pepper for its delicious tingly spice.