I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.
This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.
Yield: Serves 6
- 4 cups chicken stock
- 1 pound fusilli
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- finely grated lemon zest, from one lemon (reserve some for garnish)
- 2 T fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 1/2 pounds shredded rotisserie chicken meat
- 1/2 cup chopped fresh dill, plus more for garnish
- Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
- Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
- Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
- Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
- Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.
Posted in Chicken (Poultry), Pasta, Quick, Recipes, Sides
Tags: avgolemeno, chicken, dill, dinner, fast, fusilli, Greek, lemon, lemon juice, lemon zest, one pan, one-pot, pasta, pasta salad, quick, rotisserie chicken
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After sharing my friend’s Greek Meat Stuffing recipe, I realized that I have other Greek-inspired dishes to share. As avgolemono soup is one of my all-time favorites, I must say that the star of this dish is the creamy but cream-less egg-lemon sauce. It seems to bring brightness that should be served in springtime. 🙂
This dish was adapted from The New York Times, contributed by Gabrielle Hamilton. I used chicken stock instead of lamb stock. The author states that it is easier to perfect the rice by cooking it pasta style, in seasoned, boiling water. She also suggests using the delicious sauce with asparagus, roasted salmon, or poached chicken. Nice.
- coarse salt, for cooking rice and for seasoning the sauce
- 1 ¼ cups jasmine or Basmati rice
- 1 cup frozen small peas
- 2 cups homemade brown lamb stock, turkey stock, or chicken stock
- 5 large egg yolks
- ¼ cup freshly squeezed lemon juice
- 4 scallions, sliced in 1/3-inch rings, on a slight bias
- freshly ground black pepper
- Bring 8 cups of water to a rolling boil. Season lightly with salt.
- Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice “pasta-style” until just done. (I cooked the rice 8-9 minutes.)
- Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water.
- Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice — you want it fluffy and to be able to cool and dry quickly.
- Rinse the peas under cool water briefly to remove any frosty crystals.
- Bring the stock to a simmer.
- In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.
- In a slow steady stream, while constantly whisking, add half the hot stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
- Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk — a minute or 90 seconds more.
- Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice.
- Season to taste with salt and pepper. The rice should be as soupy as risi e bisi (Italian rice and peas) and as creamy as risotto.
Posted in Quick, Recipes, Sides
Tags: Basmati rice, chicken stock, Easter, egg-lemon sauce, frozen peas, grains, Greek, jasmine, lamb stock, peas, rice, side, side dish, spring
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This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉
Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.
I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.
Per 24-ounce Jar:
- 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
- 3 tsp coarse salt
- 1 T chopped fresh dill and/or one dill sprig
- 2 large garlic cloves, peeled and lightly crushed
- 1/2 cup white vinegar
- Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
- Add salt, dill, and garlic cloves.
- Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
- Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
- Place the jar in the refrigerator and shake it once or twice over the next few hours.
- Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.
- 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
- Thinly sliced white onion can be substituted for the garlic cloves.
- Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: brine, cucumbers, dill, easy, garlic, Kirby, pickles, refrigerator, snack, vegetarian, white onion, white vinegar
This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂
This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!
Yield: Serves 6
- 4 T (1/2 stick) unsalted butter, cut into 4 pieces
- 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
- 1 large zucchini, chopped into 1/2-inch pieces
- 1 1/2 to 2 tsp kosher salt
- 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
- 3 cups boiling water
- 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
- Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
- Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
- Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
- Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
- Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
- Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
- Transfer the couscous to the bowl with the corn mixture.
- Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
- Serve sprinkled with remaining basil.
Posted in Recipes, Sides, Vegetarian
Tags: basil, browned butter, corn, couscous, Harvest Grain Blend, israeli couscous, pasta, sheet pan, side, side dish, summer, vegetarian, zucchini
I couldn’t stop myself from trying- and sharing- one more recipe in Christopher Kimball’s Milk Street: The New Home Cooking book. 🙂 This recipe was inspired by Madhur Jaffrey’s tomato rice recipe in Vegetarian India.
This quick and versatile dish can be served as a side with seafood, chicken, or, as Kimball suggests, a simple fried egg. We ate it as a light meal with sautéed chard with garlic and cumin. I loved the layers of spices. I used serrano chiles instead of bird’s-eye chiles.
Yield: Serves 3 to 4
- 1 cup white Basmati rice, rinsed
- 1 1/4 cups water
- 2 T tomato paste
- 2 T grapeseed or other neutral oil (I used canola oil)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp brown or black mustard seeds
- 2 serrano or bird’s-eye chiles, stemmed and halved lengthwise
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh ginger
- 1 1/2 tsp kosher salt
- 1/2 pound cherry or grape tomatoes, quartered
- 1/4 cup chopped fresh cilantro leaves
- In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice very well
- In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
- In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chiles, garlic, and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute.
- Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
- Stir in the water-tomato paste mixture and bring to a simmer.
- Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
- Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes.
- Stir in the cilantro, fluffing the rice with a fork.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: bird's eye chiles, cilantro, coriander seeds, cumin seeds, grape tomatoes, Indian, Milk Street, rice, serrano chiles, side dish, tomatoes, vegan, vegetarian
I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.
This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂
- 2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
- 1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
- 1/4 cup extra-virgin olive oil, plus more for roasting shallots
- Kosher salt and freshly ground black pepper
- 6 tablespoons rice-wine vinegar
- 1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
- 1 tablespoon fresh lemon juice
- 1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
- 1/4 cup packed chopped fresh dill
- 4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)
- Set oven to 425 degrees, preferably on convection roast.
- Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
- Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
- Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
- When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
- In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
- Top with cheese and serve with remaining vinaigrette alongside.
Posted in Greens, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: beets, blue cheese, dill, escarole, rice wine vinegar, roasted, salad, shallots, side, tomatoes, vegetarian, warm, wilted
I knew that I had to make this as a special appetizer after seeing it on Chef Mimi’s blog. It sounded so interesting- a baba ghanoush without eggplant or tahini, but with zucchini, yogurt, and Roquefort cheese. The charred zucchini resembled bananas when they were peeled; cooking it this way gave it smokiness.
It may not be absolutely beautiful, but it was absolutely delicious. Ottolenghi describes its appearance as “rather like a volcanic eruption.” 🙂 It was a little bit time-consuming to prepare, but was worth every bit of time and effort.
This recipe was adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi. I used French whole milk plain yogurt instead of goat’s milk yogurt and used regular chile flakes instead of Urfa chile flakes. I also crumbled the cheese rather than grating it. I definitely plan to make it again- we loved it. Incredible.
Yield: Serves 6 as a starter or as part of a mezze selection
- 5 large zucchini (about 2.75 pounds/1.2 kg)
- 1/3 cup (80 g) plain whole milk yogurt
- 2 T (15 g) coarsely crumbled Roquefort cheese
- 1 large egg, lightly beaten
- 1 T (15 g) unsalted butter
- 2 1/2 T (20 g) pine nuts
- pinch of chile flakes
- 1 tsp fresh lemon juice
- 1 clove garlic, crushed in a garlic press
- 1/2 tsp za’atar, to finish
- coarse salt and freshly ground black pepper
- warm naan, for serving
- Preheat the broiler.
- Place the zucchini on a baking sheet lined with foil and broil for about 45 minutes, turning once or twice during the cooking, until the skin crisps and browns nicely.
- Remove from the oven and, once cool enough to handle, peel off the zucchini skin, discard it, and set the flesh aside in a colander to drain. The zucchini can be served warm or at room temperature.
- Put the yogurt in a small saucepan with the Roquefort and egg. Heat very gently for about 3 minutes, stirring often. You want the yogurt to heat through but not quite reach the simmering point. Set aside and keep warm.
- Melt the butter in a small sauté pan with the pine nuts over low heat and cook, stirring often, for 3 to 4 minutes, until the nuts turn golden brown. Stir in the chile flakes and lemon juice and set aside.
- Put the zucchini in a bowl and add the garlic, a scant 1/2 tsp coarse salt, and a good grind of black pepper. Gently mash everything together with a fork and then spread the mixture out on a large serving platter.
- Spoon the warm yogurt sauce on top, followed by a drizzle of the warm chile butter and the pine nuts.
- Finish with a sprinkle of za’atar and serve at once with warm naan.
One Year Ago: Vegetarian Harira
Two Years Ago: Mushroom Spinach Soup with Middle Eastern Spices
Three Years Ago: Orecchiette with Carrot-Hazelnut Pesto
Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce and Clams Casino
Five Years Ago: Israeli Couscous with Spinach & Onions
Posted in Appetizers, Holiday, Recipes, Sides, Vegetarian
Tags: appetizer, baba ganouj, baba ganoush, baba ghanoush, blue cheese, Easter, mezze, Middle Eastern, Ottolenghi, pine nuts, Roquefort, side, vegetarian, yogurt, Za'atar, zucchini