Lamb Briouats

Ingredients

2T olive oil
1 medium onion, finely diced
1½ tsp. whole cumin seeds, toasted* (or 1 ½ tsp. ground cumin)
1½ tsp. salt
1 tsp. pepper
1 tsp. paprika
¼ tsp. cinnamon
1-pound ground lamb
3 eggs, slightly beaten

1 package Phyllo /Filo dough, defrosted
½ cup butter, melted

1. Preheat the oven to 400° F.

2. In a medium sauté pan over medium heat, heat the olive oil; once warm add the onions and sauté 4-6 minutes or until soft. Add the ground cumin, salt, pepper, paprika, and cinnamon. Stir until combined and cook for 1 minute.

3. Then add the meat, stirring and breaking the meat up into small pieces. Cook until meat is brown and cooked though; about 5 minutes more.

4. Add the beaten eggs and stir constantly until the eggs are cooked and there is no liquid left. Remove from heat and let cool completely.

5. Unroll the sheets of the phyllo dough on a flat surface and cover with a towel. Place 1 sheet on the counter and brush the sheet lightly with butter. Place another sheet on top. Using a knife or scissors, cut the dough into four 2-inch strips. Place all the strips except one under the towel so that they will not dry out.

6. Place a tablespoon of the meat mixture in the bottom corner of the stripe of dough. Take a left corner and fold it over to the right, making triangle. Continue folding the dough left, right up the column of dough ending with the cute little triangle shaped package. Brush the edge with butter and fold over to seal close. Place on a baking sheet. Repeat with all the phyllo dough and meat mixture.

7. Place the baking sheet into the oven and cook until golden brown, about 15-20 minutes.

8. Serve warm.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine grind.

TIPS & TRICKS

• You can substitute the ground lamb with ground beef or turkey.
• I like to make the filling the day before so that it is really cold.
• Briouats can be prepared then frozen. Place the briouats on a sheet pan in the freezer, once they are completely frozen place them in an air tight container until ready to use. Once ready to serve, remove directly from the freezer and bake in a 350º oven for 20-25 minutes until golden brown.
• I double the filling since you have enough phyllo dough to make two recipes, or use leftover phyllo for another use.

Zaalouk, Moroccan Eggplant

Ingredients

2 medium Italian or globe eggplants (about 2 pound)
6T olive oil
1 14.5 oz. can of diced tomatoes
1½ tsp. whole cumin seeds toasted* (or 1 ½ tsp. ground cumin)
¼ tsp. cayenne pepper
½ tsp. paprika
1 tsp. salt
3 cloves garlic, crushed
¼ cup fresh lemon juice
2T parsley, finely chopped

1. Preheat the oven to broil, place an oven rack near the broiler.

2. Cut the eggplants in half and place them skin side up on a baking sheet pan.

3. Place in oven and cook for 15- 20 minutes, or until the skin is black and blistered.

4. Let the eggplant cool slightly. Then scoop out the flesh and place in a colander. Discard the skin and any big chunks of seeds. Press and squeeze any liquid out of the flesh. Transfer to a cutting board and chop into small piece. Set aside.

5. In a sauté pan over medium heat, warm 3 tablespoons of olive oil. Add the tomatoes, ground cumin, cayenne pepper, paprika, salt, and garlic, Cook 15 -20 minutes, stirring occasionally until most of the liquid has been absorbed.

6. Add the chopped eggplant and cook for an additional; 10- 15 minutes, stirring occasionally until the mixture is thick but not completely dry.

7. Add the lemon juice, 2 -3 tablespoon of the remaining olive oil and the parsley. Season with salt and pepper.

8. Transfer to serving bowl. Serve with sliced bread or chips. Serve warm or cold.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• For this recipe, you want a total of 2 pounds of eggplant, so you may need 2 or 3 eggplants depending on size. Select eggplants that have a shiny and blemish-free exterior. They should be a little heavy in weight and have greenish stems; these are signs that the eggplants are fresh.
• In the summer, you can substitute fresh tomatoes for the can.
• This recipe doubles very well. You can use it as a dip or spread on sandwiches. Yum!

Butternut Squash Soup with Spicy Pepitas

Ingredients

3T olive oil
1 medium onion, peeled and medium diced
2½ lbs. butternut squash, peeled, seeded, and cut into ½ inch dice (6 cups)
1 apple, peeled, cored, and cut into ½ inch dice (about 1 cup)
1½T fresh sage, chopped
4-5 cups chicken stock
Salt & Pepper

2 cups raw pepitas
1½ tsp. cumin seeds toasted * (or 1 ½ tsp. ground cumin)
1 tsp. salt
1 tsp. ancho chili powder
1 tsp. black pepper
2T lime juice

1. In a large soup pot, over medium heat, add the olive oil; once warm, add the onions and sauté 3-4 minutes until slightly soft. Add the squash and apples and toss with the onions; cook for 4-6 minutes.

2. Add 4 cups of stock and the sage. Cook until the squash are very soft, about 15 minutes. Remove from heat and cool somewhat.

3. Puree with an immersion blender or blender until soup is smooth and creamy. If the soup is to think add the remaining cup of stock, season with salt and pepper.

4. Pepitas: In a medium bowl combine the ground cumin, salt, chili powder, and black pepper; toss until combined.

5. Add the pepitas and lime juice and toss until well coated. Place on a baking sheet in a 350º F oven and toasted for 5-7 minutes or until slightly brown. Let cool.

6. Serve the soup in bowls or cups and garnish with pepitas.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.

2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• The smaller the cubes of squash, the quicker it will cook.
• The soup can be made 2 days in advance.
• Pepitas can be made days in advance. Store in an airtight container. They make a great snack on their own.
• You can serve the soup in little Turkish or espresso cups. Or, there are fun paper disposable cups available at party supply stores.

Goat Cheese Truffles

Ingredients

16 oz. goat cheese
¼ cup Greek yogurt
1tsp. herbs de Provence

Roll:
½ cup finely chopped nuts, walnuts, pecans, pistachios or almonds
2T chopped parsley
½ cup dried cranberries finely chopped
½ cup spices: sesame seeds, everything bagel, or poppy seeds

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a bowl of your food processor, pulse the goat cheese, yogurt, and herbs de Provence until well blended.

2. Damped your hand with water and place a teaspoon of the cheese mixture into the palm of your hand; roll into a small ball. Place on a parchment-lined baking sheet. Repeat until all the cheese is rolled into balls.

3. Cover the tray with plastic wrap and refrigerate until firm, about 2 hours or over night. Once the cheese balls have firmed up, remove them from the refrigerator and roll into the nuts, fruits and seeds, coating the outside of the balls completely.

4. Place on serving tray with crostini. Cheese Truffles are best when served room temperature.

Crostini

1. Preheat the oven to 400º F. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes.

TIPS & TRICKS

• If the cheese gets too soft while rolling into balls, place the mixture in the refrigerator to firm up a bit.
• Goat cheese balls can be rolled 2 days in advance. Then, the morning of your event, roll the balls in the different coatings.
• Cheese is best served at room temperature, so remove the truffles from the refrigerator 30 minutes before serving them.
• I placed the balls in little paper cups to make them look more like truffles.

Shrimp Cakes with Red Pepper Aioli Sauce

Ingredients

Red Pepper Aioli Sauce:
4 cloves garlic, peeled
2 egg yolks
1T lemon juice
1 tsp. salt
4-5 grinds of pepper
½-cup olive oil
½ cup vegetable oil
½ cup roasted red peppers, drained
1T lemon zest

Cakes:
1 lb. shrimp, peeled and deveined
½ cup green onion (white and light green part), finely diced
1T parsley, finely chopped
1T lemon zest
2T lemon juice
1 egg, beaten
1 tsp. salt
4-5 grinds of pepper
1cup panko breadcrumbs
½ cup vegetable oil

1. Sauce: In the bowl of your food processor with the motor running, add the garlic. Process until finely chopped.

2. Add the eggs yolks, lemon juice, salt and pepper. Pulse until combined. Scrape down the sides of the bowl

3. Combine the oils into a liquid measuring cup.

4. With the motor running, slowly add a few drops of the oil, then in a steady stream, continue adding the oil until it becomes a thick sauce.

5. Place the aioli in a small bowl.

6. In the bowl of your food processor (no need to wash it) with the motor running, add the red pepper; process until finely chopped.

7. Fold the chopped red pepper and lemon zest into the aioli mayonnaise. Adjust seasoning if needed. Place in serving bowl. Set aside until needed.

8. Cakes: In the bowl of your food processor (no need to wash it if your preparing them right after the sauce), place half the shrimp. Pulse until finely chopped.

9. Add the remaining shrimp, green onion, parsley, lemon zest, and juice. Pulse until combined.

10. Add the beaten egg, salt and pepper; pulse a few times until combined.

11. Dampen your hands. Place a tablespoon of the shrimp mixture in your hands and form into a round patty. Place on a parchment-lined baking sheet. Repeat with remaining mixture, forming about 20 cakes. Place the tray in the refrigerator for 30 minutes.

12. Pre-heat oven to 450° F.

13. In a medium size bowl, place the panko breadcrumbs. Gently toss each patty in the panko until well coated, placing them on a cooking rack on a baking sheet pan.

14. In a medium sauté pan, over medium-high heat, add half the oil; when the oil is hot, add the patties to the pan (don’t overcrowd) and pat then down slightly into cakes. Cook the cakes for 2-3 minutes until golden brown, flipping over once. When the cakes are brown, transfer them back on to the cooking rack on the baking sheet pan. Continue with the remaining cakes. Add more oil if needed.

15. Place the baking sheet in the oven and cook 10-12 minutes until the shrimp are cooked.

16. Remove from oven and let cool slightly. Transfer to serving platter and serve with red pepper aioli sauce.

TIPS & TRICKS

• You may substitute 1-cup prepared mayonnaise instead of making the aioli. Just add the 4 cloves garlic to step 6 and pulse until chopped, then continue with# 7. Making homemade mayo is so delicious and easy with the food processor. Do give it a try once. It takes just 3 minutes and it could change your life. ☺ Sauce can be made 3 days ahead.

• You can prepared the shrimp cakes ahead and then reheat just before serving. To reheat: Place on a baking sheet with a rack in a 425° F oven for 5-7 minutes, or until hot.

Classic Sautéed Spinach

Ingredients

3T olive oil
3 shallots, finely chopped
4 cloves garlic, crushed
2 lbs. spinach (12 cups); washed and drained
salt & pepper
10 large or 20 medium mushrooms (baby bella/cremini, or portabello)
2T chopped toasted almonds

1. Pre-heat oven to 375° F.

2. Line a colander with a damp, ugly kitchen towel. Set aside.

3. Spinach: In a large pot, with a lid, over medium heat, add the olive oil; when warm, add the shallots and sauté 3-4 minutes, or until they start to soften. Add the garlic and cook for an additional 2-3 minutes.

4. Add the spinach, toss well, and cover with the lid. Cook about 2-3 minutes.

5. Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper. Remove from the pot with a slotted spoon and place in the towel-lined colander. Let the spinach cool.

6. Once the spinach is cooled, squeeze all the extra water out of it.

7. Place the spinach on your cutting board and rough chop it. Set aside.

8. With a mushroom brush or damp towel, wipe any dirt from the mushrooms.

9. Using a melon baller or spoon, remove the stem and remove a little of the interior of the mushroom to create a larger opening, if needed.

10. Fill the mushrooms with the spinach and place on a cooling rack on top of a baking sheet pan.

11. Bake at 375° F oven for 10-12 minutes, or until mushrooms are slightly softened and hot.

12. Transfer to a platter or plates. Topped with chopped nuts and serve immediately.

• Nuts: To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• This is the best way to cook spinach so that all the water cooks out but is doesn’t get mushy or slimy. Serve it as a the perfect side, by doing recipe to step #5. Once cooked place the spinach in a serving dish and enjoy.

• I use a large pot , like the type you would cook pasta in and two wooden spoons to “toss” the spinach as you would pasta so that it wilts evenly.

• Spinach can be prepared the day ahead. Then fill the mushrooms before cooking.

• You can also fill tomatoes instead of mushrooms. You can also fill tomatoes instead of mushrooms.

Standing Rib Roast of Beef

Ingredients

8 cloves garlic, crushed
2 tsp. dried thyme
2T salt
2T cracked black pepper
4 cups beef stock
one 4 -5 bone standing rib roast (about 10-12 pounds total)
1 cup heavy whipping cream
1 jar prepared horseradish

1. Preheat oven to 450° F.

2. In a small bowl, combine the garlic, thyme, salt, and pepper to create a coarse paste. Rub the paste all over the roast. Let sit 1 hour at room temperature.

3. Place the roast on a rack of a roasting pan bones faced down. Pour stock into bottom of pan and place in 450° F oven for 15 minutes.

4. After 15 minutes, turn the oven down to 350° F. DO NOT OPEN DOOR. Continue to cook the roast about another 1 hour and 45 minutes, then check the internal temperature. It should be 115-120º F deep in the center of the roast. If not, return the roast to the oven and continue roasting, checking every 15 minutes until your reach temperature.

5. Remove roast from pan and place on a platter; tent loosely with foil and let rest at least 30 minutes.

6. Pour the pan drippings from the roasting pan into a fat separator. Pour de-fatted drippings into a gravy boat to serve with the roast, retaining the fat in the separator for use in preparation of the Yorkshire pudding.

7. To carve the roast set it on its side. Using a knife, cut along the bones to separate them from the meat. Slice in between the ribs; place the ribs on the platter. Place the meat fat side up on the cutting board and slice into slices, Place the slices on the platter and serve with au jus (dripping), whipped horseradish cream and Yorkshire pudding.

Horseradish Cream

1. In a bowl with a whisk attachment, beat the heavy cream until soft peaks are formed. Fold in 4 tablespoons of horseradish. Give it a taste; if you want it spicier, add an additional tablespoon at a time until desired spiciness is achieve.

TIPS & TRICKS

• If you can rub the paste all over the roast 1-4 days before cooking and place on a rack uncovered in your fridge, it will improve the flavor of the meat and also develop a more beautiful crusty brown exterior.

• By cooking the roast to 115-120° F in the oven and then letting it rest, the internal temperature will continue to rise. We call this “carry over cooking”. It will bring the internal temperature to 125-130° F which will give you a rare center and a mostly medium rare roast. If you want it a little more done, cook it to 125-130° F in the oven, which will give you a more medium roast.