Persian Almond & Sour Cherry Rice Pilaf

This unusual rice pilaf makes a great side dish for baked chicken or grilled meat. The combination of sweet/savory and tart/buttery flavors is delicious.  I imagine it would even be good using a prepared saffron rice mix (steamed, not boiled as this recipe calls for) in a pinch.  But what I like about making your own saffron rice is that the flavor is subtle, and you avoid the MSG lurking in packaged products.

In any case, try this!  It’s such a nice twist.

(Adapted from Food & Wine)

-1 c. basmati rice
-3 Tbsp. butter
-1 tsp. olive oil
-1/4 c. dried sour cherries, raisins, or dried cranberries (2 ounces)
-2 tsp. sugar
-1/3 c. sliced or slivered almonds
-1/4 tsp. saffron
-salt and pepper, to taste

1. Toast the almonds in a dry skillet on medium heat, stirring to prevent burning. Once brown, immediately remove almonds to a bowl.

2. Preheat the oven to 375F. Bring a large saucepan of salted water to a boil. Add the rice and cook until almost tender, between 8 and 10 minutes. Test periodically to ensure the rice retains a slight “al dente” bite.

3. Drain rice in a colander and shake to remove excess water. In a small bowl, dissolve the saffron in 1 tablespoon of hot water. Return the rice to the saucepan and stir in the saffron water. Season with salt and (ideally white) pepper.

“Moroccan” Chicken Stew

There are scare quotes in the title because I have no idea how authentically Moroccan this stew is.  Regardless, it’s delicious and definitely worth the chopping involved.  Jam-packed with vegetables, slightly spicy, and full of flavor, it’s even pretty good for you.  Don’t be scared off by the long list of ingredients; if you make chili or Mexican food, you probably have most of the spices in your cupboard already.

I adapted this recipe from my friend, Nikki, who served it at a dinner party.  Moroccan chicken stew is a great dish for a crowd, because once everything’s in the pot, you’re free to hang out with your guests.  Nikki says, “I love the recipe because it is so easy to make for that reason.”  And we love to eat it.  Everyone wins!

-1 1/2 lbs. boneless, skinless chicken breast or thighs
-2 Tbsp. olive oil
-1 med. onion, diced
-2 cloves garlic, minced
-1 tsp. ground coriander
-1 tsp. ground turmeric
-1 1/2 tsp. ground cumin
-1 tsp. chili powder (or more to taste)
-1 tsp. oregano
-2 tsp. tomato paste
-cayenne pepper, to taste
-1 or 2  (16 oz.) cans diced tomatoes with sauce (I used two)
-2 med. zucchini, quartered and cut into chunks
-4-5 medium carrots, peeled and cut into coins
-1 can (15 oz.) chickpeas, rinsed and drained
-1 can (15 oz.) kidney beans, rinsed and drained
-1 cup chicken broth
-juice from 1 lemon
-1/4 c. raisins, optional
-1/2 tsp. seasoned salt
-lots of salt and black pepper, to taste

Mise en place = crucial!

1) Season chicken with salt and pepper and begin browning in a large (pref. nonstick) pot.

Midnight (Chocolate Chip) Cookies

Guess how these cookies got their name?

First, I started making them at 10PM, only to realize that I was out of eggs and short on chocolate, thus requiring a run to the corner store.  Second, I’d forgotten to factor in the one-hour chilling time for the dough.  They were finally done around 12:30AM.  But hey, I’d waited six months to finally make these—what was a few hours?

Americans ex-pats typically crave strange, hard-to-find things like Kraft Blue Box, chipotle peppers, cream of mushroom soup, and Saltines. Chocolate chip cookies are another doozy. Good luck finding any of the essential ingredients in Germany: brown sugar, chocolate chips, or vanilla extract.  I hadn’t had much luck.

brown gold…

But then my friend, Liza, brought me back a bag of fancy chocolate chips from her last trip to the U.S.  A plan was hatched. My dad good-naturedly agreed to haul a 2-lb. bag of brown sugar in his luggage at Christmastime.  And the vanilla extract problem I solved by macerating a vanilla bean in a mini bottle of vodka:

Finally, it was cookie time! I started with a recipe billed as no less than “The Best Homemade Chocolate Chip Cookies in the Entire World.”  Although I might not go quite that far, if you like a chewy cookie…these were totally worth the wait!

(Makes 22-23 medium cookies)

-1 1/2 c. flour
-1/2 tsp. baking soda
-1/2  tsp. salt
-1/2 c.  (1 stick) unsalted butter, slightly colder than room temperature
-1/2 c. sugar
-3/4 c. tightly packed light brown sugar (I used dark but recommend light)
-1 1/2 tsp. vanilla extract
-1 large egg, at room temperature, lightly beaten
-7 oz. bittersweet chocolate chunks or chips
-1/3 c. chopped walnuts, toasted (optional)

Shortcut Spinach Potato Cream Soup

For reasons I don’t quite understand, fresh washed, bagged baby spinach costs an arm and a leg in Berlin.  I guess it hasn’t caught on in trendy circles yet.  If only the hipsters with painted on jeans and hideous shaved haircuts had an inkling of the green deliciousness they’re missing.

Anyway.

Here’s a simple recipe for a yummy spinach-potato soup.  The shortcut involves using frozen creamed spinach, which is all my discount grocery store (the U.N. refugee-camp-style Netto) had.  Topped off with some homemade croutons or a drizzle of cream, it makes a nice lunch or starter.

Using Leftovers: Mashed Potato Pancakes

I love savory food for breakfast, especially when someone else cooks it.  This morning my husband hit it out of the park with skillet-fried mashed potato pancakes.  They were awesome—fluffy, crispy, and golden all over.  Two bites in, I was already insisting he transcribe the recipe to share with you.

Hungry yet?

Hirschgulasch (German-Style Venison Stew with Red Wine)

Should you ever find yourself with an abundance of venison on your hands (via a generous hunter or a murderous rampage against the buck raiding your flower beds), consider whipping up a batch of Hirschgulasch.  This recipe originates from an Austrian restaurant where I used to serve and bartend.  I met many a character there, including a cokehead bartender who claimed to have immortality and a kindhearted Turkish law student.  We slaved long hours together, hoping for big tips and generosity from chef Thomas, who would save us a portion of the venison Gulasch special when he was in a good mood. After a hard night’s work, there was nothing more comforting than a plate of tender wine-braised game over dumplings.  Years after leaving, the dish was still on my mind, so I contacted Thomas for the recipe.

I hope you find Hirschgulasch as memorable as I did.

-1 lb. venison shoulder, trimmed and cubed
-4 small onions, halved and cut into thin wedges
-4 shallots, cut into wedges
-1 Tbsp. flour
-3/4 bottle (450 ml) red wine (I used a light tempranillo)
-1 c. dark beef broth
-1 tsp. beef bullion (staying true to Thomas’ recipe)
-dash each paprika and cayenne
-a few sprigs fresh thyme, stemmed
-1 tsp. fresh minced rosemary
-1-2 cloves garlic, minced
-8 juniper berries
-8 peppercorns
-2 bay leaves
-1 Tbsp. lingonberry jam (or whole cranberry sauce), plus more for serving
-salt and pepper, to taste
-vegetable oil

1. In a large, heavy pot, heat a few Tbsp. vegetable oil until very hot.

2. Dry venison cubes on all sides with a towel. Season liberally with salt and pepper. Sear in batches in the hot oil to brown and develop a nice crust all over. Remove from the pot with a slotted spoon and set aside.

German Potato Salad

Do you ever get really sick of eating rich food?

OK, me neither.

But sometimes you need something acidic to cut the grease, if you will.  The Germans are masters of balancing heavy, hearty food with pickled dishes that perk things up (sauerkraut, anyone?).  German potato salad is another mouth-puckering example.  No mayo, no fuss; just a simple vinaigrette with onion and parsley.  It is unapologetically plain and delicious—just like your Schwäbisch Oma (“Grandma”) might make.

The next time you fry up a chicken schnitzel or grill a bacon cheeseburger, make sure you have some of this on hand.

Caraway seed is a favorite in German cuisine, quite possibly because it comes in such gorgeous packaging.

-2.2 lbs. waxy potatoes (such as red potatoes or Yukon Golds)
-1 Tbsp. whole caraway seed
-1 Tbsp. salt

-1 c. HOT chicken/vegetable broth (from bullion cube is OK; Oma’s not that fussy)

Dressing:
-1/4 c.  sweet onion, minced
-2 Tbsp.  shallot, minced
-2 Tbsp. chives, snipped
-2 Tbsp. rice wine vinegar
-2 Tbsp. white vinegar
-5 Tbsp. oil (avoid olive oil if you plan to serve cold)
-3/4 tsp. sugar
-1/2 tsp. spicy German or Dijon mustard
-2 Tbsp. parsley, chopped
-salt and pepper, to taste

Banana Bars

I won’t say too much about these bars, other than that they are delicious.  You already know that soft, fluffy baked goods drizzled with cream cheese icing are my Kryptonite.  The next time you have a couple of overripe bananas, you know what to do.

Just don’t come knocking.

You can double this recipe and bake it in a 13×9-in. pan.

-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. bananas (weighed after peeling—about 1 1/2 medium bananas), mashed
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/2 tsp. salt
-1/2 tsp. baking soda

Mushroom-Greens Torta

Photo: Kristian Blaich

One of my less likely friendships is one I’m especially glad to have.  It’s funny how things work out.  My friend, Kristian Blaich, was originally my college history professor.  It’s quite possible that had I not taken his engaging classes, I might never have gone abroad, studied German, met my husband. . .well, you get the idea.  He was a great teacher and mentor and later advised my master’s thesis. Considering how much I probably tortured him with late drafts, I’m surprised he even still talks to me.

We stayed in touch over the years, and it gradually came out that Kristian is a total foodie.  He’s big into whole, fresh foods and healthy living.  Fortunately for us, he was kind enough to contribute a wonderful vegetarian recipe:

Recently, in honor of St. Nicholas Day, my five-year-old son announced that he wanted to have a party. Just a family party. But still: pressure to cook something yummy. So I started thinking about recipes that were not too time-consuming, yet still festive. I came up with a vegetable pie. It’s healthy, looks and tastes delicious, and it would impress the kids. We followed this up with some salad greens and some of my mother’s Christmas Stollen for dessert. The kids loved it. So did the adults. This recipe is adapted from NYTimes health food writer Martha Rose Schulman, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine (Rodale).

Pastry:

-1 recipe whole-wheat yeasted olive oil pastry

Filling:

-2 T olive oil
-1 shallot, minced
-3/4 lb. mushrooms, sliced
-1 1/2 lbs. greens, whatever you have on hand (I used ½ collard, ½ chard)
-salt & black pepper
-1 t fresh thyme, minced
-4 garlic cloves, minced
-3 large eggs
-1/3 c. skim milk
-1/3 c. grated, densely packed baby swiss cheese
-1/4 c. grated parmesan cheese

Pumpkin Bars

“Did a bad, bad thing…”

Every single time I think about these pumpkin bars, the chorus from that Chris Isaak song runs through my head.  I’m not kidding.

Don’t make these.

You won’t be able to stop yourself.  One minute you’re pulling them out of the oven, and the next thing you know, you’re left covered in orange crumbs, your fingers sticky with cream cheese icing, wondering what the hell just happened.

Try to eat just one.

Paula Deen gets credit for this recipe, which makes perfect sense when you consider her other devious creations.  I decided to lighten these pumpkin bars up with some yogurt in place of half the oil.  The substitution worked perfectly, and I’m certain you’ll love their moist quick-bread texture.  I tweaked Paula’s recipe, using fresh pumpkin, fresh ginger, and some raw sugar, but feel free to check out the original recipe, too.

Be strong!  (Next up will be a healthy, savory vegetarian main dish to atone for these sins.)

You hedonists can double this recipe and bake it in a 13×9-in. pan.

-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. homemade pumpkin puree or canned Libby’s pumpkin puree (NOT
pumpkin pie filling)
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/4 tsp. pumpkin pie spice
-1/2 tsp. fresh ginger, grated (or 1/4 tsp. dried ginger)
-1/2 tsp. salt
-1/2 tsp. baking soda

Making pumpkin purée is almost as easy as opening a can…

Liptauer (Savory Paprika Cream Cheese Spread)

Years ago (more than I care to admit), I was an exchange student in Vienna, Austria. It was there I had my first kiss, my first martini, and my first taste of Liptauer. It’s hard to say which of these made the biggest impression on me. Needless to say, I spent many a balmy night in the Heuriger (wine gardens), drinking the season’s new wine and noshing on German rye thickly slathered with a creamy, salty spread laced with mustard, paprika, and garlic.

Try Liptauer with a soft pretzel or three, and soon you’ll be singing the praises of the Austro-Hungarian empire (at least culinarily).

Swept up in Austria

This spread balances the tangy bite of pickles and capers with lots of creamy goodness. It is excellent on everything from crudités to crackers. Serve it at your next holiday party and brace yourself to explain—repeatedly—what the heck makes it so addictive. It’s that good. You might as well make a triple batch, as I did.  Just think of it as exotic pimento cheese .

Carbonnade (Beef Braised in Dark Belgian Beer)

I’m salivating thinking back on this meal (which was admittedly only a few hours ago). Well, I couldn’t wait to share it with you. Tender chunks of beef, slow-braised in a dark beer broth with lots of caramelized onions, shallots, and plenty of herbs. All that, plus tangy mustard and a whiff of wintery spice make this an easy dish to fall in love with.

If you like pot roast, boeuf bourguignon, or beef goulash, you will adore carbonnade. Don’t get me started on how good your house will smell while this simmers on the stove. Sit back and enjoy a glass of Belgian beer while you wait. Salut!

-1 lb. stewing beef, such as chuck roast (avoid pre-packaged stew meat, which tends to be gristly)
-1 Tbsp. flour
-1/2 lb. shallots, peeled and halved (about 5 med.)
-2 small onions, peeled, halved lengthwise, and sliced thin
-1 Tbsp. butter
-olive oil, as needed
-2 garlic cloves, minced
-1/2 c. vegetable or beef broth
-1/2 pint (300ml) dark Belgian beer, such as Chimay Blue
-1 Tbsp. brown sugar
-3 bay leaves
-leaves of 4 fresh thyme sprigs
-handful of parsley, chopped
-1/2 tsp. Worcestershire sauce
-2 gingersnap cookies plus 1/2 tsp. unsweetened cocoa powder, or one piece Lebkuchen (German gingerbread)
-1 tsp. Dijon or spicy mustard
-salt and pepper, to taste

1. Trim and slice the beef into 1-in. cubes. Pat dry with paper towels (to ensure your meat browns, not steams). Sprinkle with the flour, salt, and pepper, and toss well to coat.

2. Heat half the butter and a tablespoon or two of olive oil in a deep, thick bottomed pot on medium-high until bubbly.

3. Add half the meat to the pot and allow one side to brown thoroughly.  Do not stir for several minutes until a dark crust forms.  Turn with tongs and brown the remaining sides.  Remove the seared meat to a bowl, leaving the oil behind.

4.  Add more olive oil (if needed) and the remaining beef to the pot. Brown and remove to the bowl.

5.  Add the remaining butter to the pan, reduce the heat, and add the shallots and onions.  Stir and shake regularly until softened, browned, and caramelized all over.  Take care not to burn.

Not there yet…

Caviar Crème Fraîche Dip with Chives

Sounds fancy, right?  But this dip is a cinch to put together and makes a nice hors d’oeuvres with some champagne or prosecco before a holiday dinner.  It plays off the classic combination of caviar and crème fraîche, swapping out the traditional blini base for root vegetable chips.  Salty, creamy, slightly decadent…what’s not to like?

Although there has been a lot of (justified) talk about saving money and scaling back expenses this holiday season, the tiny bit of caviar in this recipe is worth the splurge.  Not sure where to find it in stores? Look for little jars near the seafood section (often with the smoked fish).  Whole Paycheck…er…Whole Foods almost certainly carries it.

What possessed the first person to eat caviar?

-3/4 c. crème fraîche
-1/2 c. sour cream
-4 tsp. caviar (I used generic German black caviar, but whatever suits your fancy/wallet), plus a little extra for garnish*
-1 small bunch chives (about 3 Tbsp. total when snipped)
-1 1/2 tsp. minced shallot
-1 tsp. minced red onion
-salt and pepper, to taste

To serve:  1 bag of root vegetable chips, such as Terra Chips, or kettle-cooked potato chips

1.  In a medium bowl, snip most of the chives, reserving a few for garnish.

Football Food: Spinach Artichoke Dip

I’m excited to introduce a new guest blogger, Chris Ferrera, whom I’ve known since we were gangly teenagers wearing braces and carrying ugly purses (me, at least). We’ve been best buds since the time when a big night out was meeting at the mall to gossip over virgin piña coladas and spinach dip.  Ah…the days before calories counted.

It’s no surprise, then, that Chris’ signature appetizer today is a cheesy spinach artichoke dip.  This one is a classic.  Without further ado, here she is to explain how it’s done:

My name is Chris, and I’m married to a football addict.  My husband loves all sports, but football season holds a special place in his heart. Right around June, he starts talking incessantly about how he can’t wait for cooler weather, the pre-season games, and his fantasy leagues’ drafts.  (Yes, leagues, plural.)

I, on the other hand, am not the world’s biggest football fan, so the period of time between August and February every year has required some negotiation in our marriage.  To avoid spending Sundays in separate rooms, watching separate TVs, we needed to find some common ground—a way to make football (almost) as enjoyable for me as it is for him.

Turns out, that common ground is food, and more specifically what we like to call Football Food—basically anything cheesy, meaty, carby, or fried.  I love to eat and enjoy nothing more than a built-in excuse to indulge in delicious, savory snacks each week.  One of our favorite go-to football snacks is my mom’s Spinach Artichoke Dip.

There are countless spinach dip recipes out there, but I firmly maintain that this is the BEST, as long as you don’t have a problem with butter, cheese, and cream…

The holy trinity

Spinach Artichoke Dip

-8 oz. heavy cream
-1 stick butter (4 oz.)
-2 Tbsp. flour
-4 oz. sour cream
-3/4 c. parmesan cheese (shredded)
-1/4 c. Monterey jack cheese (shredded), plus a bit more for sprinkling on top
-2 packages frozen chopped spinach, thawed and drained
-1 can artichoke hearts, drained and chopped

Using Leftovers: Fried Quinoa Cakes with Mushroom Ragout

The other night, while my husband made a delicious roast pork loin, I was in charge of cooking the side dish.  I followed the German instructions on my package of quinoa (which called for too much water and cooking time) and ended up with a soggy, risotto-like pot of mush. So much for stereotypes about exacting Germans, eh?  Anyway, we were left with about 3 cups of quinoa that I was determined not to waste.  Because its texture was so similar to risotto, I decided to try a riff on arancini (fried risotto balls) for lunch today.

We were both surprised by how delicious these quinoa cakes were.  Next time, I might even ruin my quinoa on purpose, just to have another excuse make this dish.  Give this recipe a try next time you’re craving something different with an Italian vibe.

humble beginnings…

…a tasty end

Quinoa Cakes:

-2 1/2-3 cups cooked quinoa (preferably slightly overcooked in excess water, so the grains cling together)
-2 eggs
-1/2 c. grated parmesan
-2 1/2 Tbsp. flour
-pinch of red pepper flake
-1 tsp. fresh basil
-1/2 clove garlic, minced
-1/2 tsp. dried oregano

-1/2 tsp. ea. salt and pepper
-approx. 2.5 c. panko or regular bread crumbs
-vegetable oil, for frying

1.  In a medium bowl, mix together all the ingredients except the salt, pepper, bread crumbs, and oil.

2.   Put the panko in a wide bowl and season with salt and pepper.

3.  Heat a large skillet with 3 Tbsp. oil until very hot.  Heat your oven on its lowest setting and line a cookie sheet or pan with paper towels.

4.  Take a heaping tablespoon of quinoa mixture in the palm of one hand and shape into a flat round approx. 3/4 in. thick (the size of a small crabcake).  Gently coat in the crumb mixture and place in the hot oil.

5.  Repeat.  Fry, gently turning so that each side is golden brown. Add more oil as needed.  Remove cooked cakes to the heated oven to keep warm while the others cook.

6.  Top with mushroom ragout and serve immediately.