Koshari (Egyptian Comfort Dish)

 

Koshari 

Koshari is a typical dish of Egyptian tradition, a unique street food to be enjoyed at home. Its origin dates back to around 1800, when Egypt, an important crossroads of cultures and foods, experimented with this simple, varied, colorful and spicy dishes. It’s a substantially filling comfort food without the use of meat. Typical ingredients are chickpeas, lentils, rice, pasta, a special mixture of spices called Baharat, and caramelized onions.

Koshari

Crispy Onions:                                                                     

1 large sweet onion, thinly sliced rings                       

2 tablespoons extra virgin olive oil                                                 

Salt and pepper                                                        

Tomato Sauce:                                              

2 tablespoons olive oil                                             

2 cloves of garlic, minced                                                  

1 bottle passata tomatoes jar                                  

1 teaspoon ground coriander                                   

½ teaspoon ground cumin

Red pepper flakes

Salt and pepper

1-2 tablespoons distilled white vinegar (optional)

Koshari

1 ½ cups cooked brown lentils

1 ¼ cups cooked medium-grain rice

1 ½ cups cook ditalini or elbow pasta

1 (15 oz) can chickpeas, drained

1-2 tomatoes, chopped

Salt and pepper

½-1 teaspoon ground coriander

½ - 1 teaspoon ground cumin

Fresh cilantro to garnish

Preparation:

1.     Rice, Lentils, and Pasta: Rinse and cook lentils according to package directions. Rinse and cook the rice according to package directions. Cook the pasta according to package directions. Be sure to season all with salt.

2.     The onions:

Add the oil and onion rounds in a large skillet, cook on medium-low heat until soft and just golden. As soon as they begin to darken and caramelize, remove and set aside.

3.     The Sauce:

In the same skillet, add 2 tablespoons of olive oil, red pepper flakes and garlic. Cook on low heat for 45 seconds until aromatic. Add the tomato puree and spices. Simmer a few minutes. Taste for seasoning and adjust as needed. Add the white vinegar and cook 30 seconds if desired.

4.     Assembly:

In a large pan add the rice, lentils, pasta, chickpeas and tomato sauce. Add the coriander and cumin. Sauté everything over medium- high heat to mix and warm, be careful not to dry too much. Transfer the Koshari on a wide plate.

5.     Serving:

Garnished with reserved caramelized onion, cilantro, and tomatoes on top seasoned with salt and pepper.

 

 

Valentine Risotto al Prosecco Pere e Pecorino

 

There are two differing folk tales about St. Valentine according to legend and history. One of them was about a priest and martyr from the ancient Roman Empire. The other was a martyr and a bishop in Terni, Italy (Valentino da Terni).

The first legend, a priest dared to defy the order of Roman Emperor Claudius II. The emperor declared that Roman soldiers should not marry because he believed that single men made better and stronger soldiers. St. Valentine, a priest felt this decree was unjust.  He defied the emperor by performing marriage ceremonies in secret for Roman soldiers. This act of defiance angered the emperor, and he beheaded Valentine on February 14th.Valentine's faithfulness inspired many Roman men to marriage and in honor of him, they drew names of eligible ladies out of an urn during this holiday. Then the couple would pair off and spent the year getting to know one another, which often led to marriage. This custom spread across Europe. The other legend, Valentino became a martyr because he wanted to protect others. During  the third century, Christians were being imprisoned, tortured, and beaten and sent to Roman prisons. Valentino could not bear to see this happen, so he plotted and succeeded in freeing many of these prisoners. This led to his imprisonment, where they decided to put   him to death. Before his murder took place, he met and befriended the jailer's daughter.    Legend says Valentino healed her from blindness and was capable of performing many   other miracles. He fell madly in love with this woman, and before he died, he wrote her a   letter and signed it, "from your Valentine," which took place in mid-February in A.D. 270 and   is believed to be why we endorse our cards this way today.  Around the Middle Ages is when things began to evolve, it is believed that courtly love gained influence throughout Europe. Some celebrants found a more chivalrous and   cheerful way of explaining why Saint Valentine’s day should be a time to think about   romance. Romantic phrases and poems were written. During the industrial revolution in the mid-19th century, the production of mass quantities of  consumer goods began to appear with greeting cards with romantic phrases and images  appearing on greeting cards. Cadbury’s heart-shaped boxes of chocolates emerged in the  1860s, Hershey’s Kisses in 1907, and Hallmark Valentine’s Day cards in 1913. All of which have still continued the Valentine’s Day traditions. Valentine's Day 2021 offers the opportunity to celebrate this occasion with our loved one in a thousand different ways, but all linked to wanting to express feelings of love that binds   us to a special person. It is no coincidence that many choose to declare themselves on Valentine’s Day to amaze the person they love. There are also those who choose to make a marriage proposal and there is certainly no better day than Valentine's Day to ask your   sweetheart to marry you. For a Valentine's Dinner at home, you can order something special from a takeaway restaurant, or choose to prepare a dinner together on that evening. You do not need to organize a complicated dinners to be romantic. I would like to treat you to a romantic dish that I hope you will prepare without too much fuss. This will leave more time for conversations and je ne c’est pas quois apres!   Risotto is a traditional Italian rice dish made from a short-grained starchy variety of rice called Arborio rice. A well-cooked risotto should be soft and creamy. It shouldn't run across  the plate, nor should it be stiff or gluey. While not too difficult, I am adding essential detailed instructions that will make it easier to prepare this restaurant-worthy risotto in your kitchen.  The first step is to gather all ingredients and read all the instructions before beginning. Risotto al Proseco Pere e Pecorino Risotto al Prosecco Pere e Pecorino  5 cups chicken stock, warm  1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter (divided) 1 medium shallot, minced  1 1/2 cups Arborio rice 3/4 cup Prosecco (or dry white wine) Salt and freshly cracked black pepper 2 pears with skin on (1 diced, 1 sliced for decoration) 1/2 cup freshly grated Pecorino cheese 1 tablespoon roughly chopped Italian parsley You will need: 1 wide thick-bottom pan, 1 wooden spoon, a medium broth pan, a ladle Warm the broth: In a medium saucepan, heat the stock to a boil and immediately set the heat on low to simmer, so the stock stays warm while you cook the risotto. Cook the shallot: Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide thick bottom pan over low heat. Add the minced shallot; cook for 5 minutes or until softened and barely golden. Season. Add the rice: Turn the heat up slightly; add the rice to the pan stirring it briskly with a wooden spoon to coat the grains with the oil and melted butter. Sauté stirring for 2-3 minutes until there is a slightly nutty aroma. The rice should be translucent. Do not let the rice turn gold or brown. Add the wine: Add the Prosecco or wine and cook while stirring until the liquid is fully absorbed. When it is fully absorbed/reduced you can begin adding the broth. Add the broth: Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed (almost disappears). When the rice appears almost dry, add another ladle of stock, and repeat the process. Stir only when you add the stock, not constantly. Continue adding stock, a ladle at a time, for 15 minutes. Add the pears: Add the diced pears; cook another 5-10 minutes or until the rice is tender but still firm to the bite, without being crunchy. Finish the risotto: Off the heat, stir in the remaining 2 tablespoons of butter, the grated cheese, and parsley. Taste for seasoning and adjust as needed. Divide into serving dishes, decorated with a slice or two of pear and freshly cracked pepper. Chef Tip: Should you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time, stirring while it's absorbed.

 

Lentils-Rice in Caramelized Onion and Aged Balsamic

Rice Lentils Caramalized Onion Feta and Aged Balsamic 

This dish has been in my heart for a long time, from the first time I tasted it.  Prepared with simple ingredients and techniques, it’s the perfect combinations of an exotic main or side dish. Originally a Middle Eastern recipe, and since I love fusion cooking, I added Feta for a touch of Greek, and aged Balsamic for a touch of Italian. Try it with your favorite spices and maybe even dried fruit or toasted nuts!   

2 large sweet onions or red onions, thinly slided
6 tablespoons extra virgin olive oil, divided

Sea salt

Black pepper

Red pepper flakes

1 ½ cups brown lentils, rinsed

2 bay leaves

2 cups basmati or jasmine rice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground cinnamon
2-3 ounces Feta cheese, crumbled (optional)

3-5 tablespoons aged balsamic

2 tablespoons minced fresh Mint or Italian Parsley

Caramalizing the Onions: In a large skillet add the sliced onion and cook for 5 minutes on medium-low without oil.  Stir occasionally.  Add 3 tablespoons of olive oil and cook until they soften and become golden to golden brown.  Season with salt, pepper, and red pepper flakes. Wait until the rice and lentils are cooked to add the balsamic so the onions will be hot.

Caramalizing the onions

Cooking the Lentils: In a medium size pan, add the lentils and cover with about 2 inches of water. Bring to a boil, add the bay leaves and 1 tablespoon of olive oil. Simmer until the lentils are done.  Season with salt toward the end of cooking. Taste for doneness.  Remove bay leaves before draining.Drain the lentils and reserve in a bowl.  Save the broth to cook the rice, measure the liquid according to package directions, usually for 2 cups of rice = 4 cups of water.  It may depend on the rice you use.

Cooking the lentils

  

Cooking the Rice: In a medium size pan dry pan (you could re-use the one you cooked the lentils in) add the dry rice with a 2 tablespoons of olive oil.  Toast on medium heat for about 2 minutes; add the spices and toast another minute.  Now add the 4 cups of HOT liquid, bring to a boil and simmer until the rice is cooked.

Toasting the rice

Assembling the dish: 

In the pan with the rice, add the lentils and warm.  Add the Feta and gently mix. 

Heat the onions and add the balsamic (the more the tastier). When the rice mixture is warm; tranfer to a platter or individual plates. Top with caramelized balsamic onions and a sprinkle of mint or Italian Parsley.

Arancini Alla Leftover Risotto

Arancini

 

 

When I make risotto, I always make extra so that I can refrigerate it and use it to make Arancini the next day. I save some time on making the Arancini (Small oranges) because the rice is ready to go.

Arancini aren't difficult to make if you have all your ingredients ready to go. You basically need to have two bowls ready to go. The first bowl with beaten eggs, salt and pepper, and second bowl with 2 parts Italian breadcrumbs and 1 part grated Parmesan cheese. Next, have a large skillet ready with a light hot oil. 

Scoop a couple of tablespoons of risotto in the palm of your hand, while your hand is cupped.
Add some filling of choice such as tomato sauce and chunks of cheese, of tomato sauce with meat and peas, cooked ground sausage and sauce, etc. Add a little more risotto on top and form a ball. Make sure that the filling is completely covered.

Add caption

Roll each ball into the beaten egg, and next into breadcrumb mixture. Be sure to shake off any excess breadcrumbs before placing int the hot oil. Cook on medium heat until the entire ball is golden. Remove from skillet and place on paper towel. Continue cooking all of the Arancini. Cool slightly before eating.

My family enjoys the risotto and the Arancini. It is so much easier to make it with leftover risotto. The rest is just a process. I find that making the Arancini with the risotto is much more flavorful than plain rice.  It adds a whole new dimension to the recipe. This could be viewed as gourmet Arancini, however, growing up, we made lots of things with leftovers, because we didn't have the funds to do otherwise.  We had to be creative with our leftover ingredients.  I have the funds today to do otherwise, but it is something inside of me that continues to cherish the old fashion way of cooking.  It allows me to be creative, so I continue to do it, and I love it!

Stuffed Tomatoes with Rice Mint and Feta

Stuffed Tomatoes Rice Mint Feta

1⁄3 cup extra virgin olive oil                                             
6 large firm tomatoes                                                                         
Kosher salt                                                                           
2 1⁄2 cups cooked and cooled jasmine rice                  
1 1⁄2 cups roughly chopped Italian  parsley  

3⁄4 cup crumbled feta
1⁄2 cup chopped fresh mint
3 cloves garlic, minced
Freshly ground black pepper
Grated parmesan for topping

Directions:

Preheat oven to 400F.

Preparing the tomatoes: Rub the inside of a 3-quart baking dish with 1 tbsp. of the oil and set aside. Using a serrated knife, cut off the top third of each tomato and discard the tops. Cut 1⁄8" off the bottom of each tomato so that they'll sit upright in the baking dish; discard bottoms. Using a small spoon, gently scoop out the seeds and pulp from each tomato and discard.  Do not scoop out the walls of the tomato or they will break. Sprinkle the insides of each tomato with a little salt. Place the tomatoes upside down on a plate layered with paper towels and let them sit for 30 minutes to remove any excess tomato juice, which could make the filling soggy.

Local tomatoes

Rice filling and baking: Stir together the remaining olive oil, rice, parsley, feta, mint, and garlic and season with salt and pepper. Arrange the tomatoes in the baking dish, cut sides up, and fill each with the rice mixture, mounding the tops slightly. Using a small brush, coat the tomatoes with some of the olive oil from the baking dish. Sprinkle each tomato with the parmesan cheese and bake until the filling begins to brown lightly and the tomatoes soften, about 30-45 minutes depending on the size of the tomatoes. Serve hot or at room temperature.

Be sure to use firm tomatoes, but not soft ones or they will collapse during baking.

Rice Lentils With Caramelized Onions

2 large sweet onions, diced
4 tbsp. olive oil, divided
1 cup lentils
3-1/2 cups chicken or vegetable broth
1 cup long-grain rice or jasmine rice
Salt and pepper to taste
1 large sweet onion, sliced thinly
1 tsp. ground cumin
3 tbsp. Balsamic vinegar
Fresh chopped cilantro

Directions:
1. Dice two of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Sauté on medium heat until golden then set aside.

2. In a 4-quart covered pot, add the lentils and broth. Bring to a boil, covered, and then turn down to a simmer. Cook for 15-20 minutes. Next, add the cooked onion to the lentils, along with the rice, salt and pepper. Cover and simmer about 20 minutes or until the rice and lentils are soft. If any broth remains unabsorbed, remove pan from heat and let stand 5 minutes and it should soak in.

3. Thinly slice the remaining onion. Heat the frying pan again and sauté the sliced onion in the remaining olive oil on medium heat. Add the ground cumin a few minutes before the onion is ready. Cook them until soft and caramelized. Next, add the balsamic vinegar until it has reduced by half.

4. To serve, top the lentils and rice with the caramelized onion and fresh chopped cilantro.

Tip: When cooking the onions, mix them well in the oil first, and then allow them to sauté undisturbed in the pan, stirring only occasionally. They will caramelize much easier and taste better if they are not constantly stirred.

Spinach Mushrooms & Cheese Rice

2 cups rice, cooked in 2 cups broth
2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
1/2 cup sweet onion, diced
1/2 cup mushrooms, sliced thin
2 cloves garlic, minced
1/4 cup slivered almonds (optional)
1 ½ cups fresh spinach, roughly chopped
Juice ½ fresh lemon
4 oz. Feta or goat cheese, crumbled
Black pepper to taste

Directions:
1. Add broth in saucepan and bring to a boil. Add rice, cover and reduce heat to low. Let simmer for 18-20 minutes or until the rice has absorbed most of the liquid.
2. Meanwhile, over medium heat in a sauté pan, add chopped onion with butter and olive oil. Sauté 5 minutes, then add the sliced mushrooms. Sauté 2-3 additional minutes until the onion is soft and mushrooms barely golden.
3. Add chopped spinach, minced garlic, almonds and sauté for 1 minute more. Add the cooked rice and sprinkle with pepper. Add fresh lemon juice, and continue to cook 2-3 more minutes or until liquid is absorbed.
4. Lastly, add the crumbled cheese and toss until the cheese begins to melt. Serve immediately. Serves 4.