Vibrant Kale Apple and Crispy Cheese and Almonds Salad

 

DRESSING

1 small shallot, minced finely

2 tablespoons champagne vinegar or apple cider vinegar

1/2 teaspoon Dijon mustard

1 tablespoon goat milk yogurt or Greek plain yogurt

3 tablespoons extra virgin olive oil

Salt and black pepper

CRISPY CHEESE & ALMONDS

1 cup parmesan cheese, coarsely grated

1 cup sliced almonds

2 tablespoons powdered sugar

pinch salt

SALAD:

6-8 ounces Tuscan kale leaves, cut in thin ribbons (remove ribs)

1 large apple of choice skin on, halved, cored, and thinly sliced

 

1.           Preheat oven to 375°F. Line a baking sheet with parchment paper.

2.           Make cheese crisps: Remove cold cheese from refrigerator and let it stand about 5 minutes to room temperature after grating. Scatter cheese evenly over half of the baking sheet, about 1/4-inch-thick. Sprinkle with a little black pepper.

3.           Make crispy almonds: In small bowl with cold water, add the sliced almonds. Drain quickly and dab with paper towel to remove any excess liquid. In a bowl, toss the moist almonds with powdered sugar and salt, mix with fingertips. Spread almonds on the 2^nd half of baking sheet in a thin layer.

4.           Bake almonds and cheese together for 4 minutes first. Then rotate the baking sheet and bake another 4 minutes until the cheese is melted to golden crisp and the almonds are lightly golden throughout. Be careful not to overbake/burn. If they are not crisp after total of 8 minutes, bake another 2 minutes. Remove the baking sheet and let almonds and cheese crips cool before using. This will give the cheese time to harden. Should you have an oily cheese after baking and crisp, dot with paper towel any excess oil on both sides of cheese.

5.           Dressing: In a medium bowl, combine shallot and vinegar, Dijon, yogurt, and mix well. Then drizzle the olive oil in a stream and whisk until emulsified. Season with salt and pepper to taste if needed.

6.           Assemble: In a large salad plate, toss greens with ½ of the dressing. Arrange the apple slices over the greens or on the sides. Break off clustered of almonds place over the salad. Tear pieces of the cheese crisp and add to the salad. Save the rest of the dressing to use on the side or drizzle more on the salad. 

 

You could also use baby spinach or arugula if you prefer. Serve immediately and enjoy the contrast of crisp cheese, sweet apples, and bright, creamy dressing in every bite.

Apple Celery and Gorgonzola Salad

 

1 large red apple, unpeeled, cored, and thinly sliced                       

1 large green apple, unpeeled, cored, and thinly sliced         

2 celery stalks, thinly sliced                                                           

6 iceberg lettuce leaves, torn                                              

4 ounces Gorgonzola cheese, crumbled                                        

½ red onion, thinly sliced                                                              

½ cup walnut or pecan halves, chopped and lightly toasted

Dressing:

2-3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1-2 teaspoons Dijon mustard

1 clove garlic, peeled and crushed

Salt, and black pepper                          

 

1.     Combine the apples, celery, lettuce, cheese, and onion in a bowl.

2.     Dressing: Whisk oil, lemon juice, mustard, and garlic in a small bowl. Season with salt and pepper.

3.     Taste dressing, adjust as needed. Place the lettuce on a platter, add the apple mixture on top.

4.     Drizzle dressing over salad and lightly toss it to combine.

5.     Serve salad with warm walnuts on top. .

 

Baked Pear Salad with Bacon and Walnuts

 

2 semi ripe pears

2 tablespoons extra virgin olive oil

6 slice belly bacon or thick bacon, cut into 2-inch pieces

Zest of ½-1 lemon

1-2 teaspoons lemon juice

1/2 cup walnuts

3 tablespoons Marsala wine (or any sweet wine)

Sea Salt and freshly cracked black pepper

1 cup arugula

 

1.     Preheat oven to 400F. Core and slice the pears into ¼ inch slices. Line a baking sheet and drizzle olive oil on top. Add the sliced pears. Bake until the pears are slightly golden. Do not cook to soft.

2.     Cut the bacon into 2-inch pieces. Cook in a frying pan or bake until crispy. Remove the bacon. You can leave the bacon fat or remove some of it. Add lemon zest and juice to the pan. Add the walnuts and toss.

3.     Deglaze the pan with the wine, taste for seasoning and adjust if necessary.

4.     Scatter the Arugula on a platter and top of the pears and bacon. Drizzle the pan dripping and walnuts over the salad.

Warm German Potato Salad Alba’s Way

 

Warm German Potato Salad 

German potato salad is a warm and comforting salad made with sliced potatoes, crispy bacon, onions, and a warm tangy-sweet vinaigrette. There are several variations of German Potato salad, mine was inspired by my husband Granny.

2 pounds Yukon Golden potatoes

8-10 slices of bacon

1 medium red onion, sliced thinly

½ medium sweet onion, sliced thinly

½ cup white balsamic vinegar, or apple cider vinegar

3-4 tablespoons maple syrup

Salt

Black pepper

Red pepper flakes

3 spring onions, finely sliced

2-3 tablespoons chopped Italian parsley

Boil the potatoes: Begin by putting whole potatoes with skins in a pot of cold water to cook through evenly. Bring to a full boil, then reduce heat to medium-low. I added a few teaspoons of salt in the water. Cooking time will depend on size of potatoes. Begin checking after 15 minutes of cooking. Test by inserted a skewer in the center of the potato. When tender, but slightly firm in the center, remove from the pot. Since not all potatoes are the exactly the same size or thickness, check each one separately and remove to a tray to cool as they are cooked. Let them cool and dry on a tray before peeling and slicing.

Cook the bacon and onions: In a large skillet, add the bacon slices and cook until crispy. You may need to cook in 2 batches. As the bacon cooks, transfer to a plate. Do not discard the bacon fat. When all of the bacon is cooked, add the two sliced onions in the bacon fat. Cook on medium heat until softened.

Make the dressing: once the onions are cooked, on low heat, add the vinegar, maple syrup, salt, pepper and red pepper flakes, cook 1-2 minutes. Taste for seasoning and adjust to taste. If a little more vinegar is needed, add a few more teaspoons, if you prefer a little sweeter, add a few teaspoons of maple syrup.

Slice the potatoes: Peel the potatoes. Slice the potatoes into rounds about ¼ inch thick. The potatoes should be warm when tossing in the dressing because they will absorb the flavor better. I sprinkle a little salt on the potatoe's slices.

Toss in the warm dressing: Add the slices potatoes to the skillet and gently toss using two spatulas about 1-2 minutes until all the potatoes are well coated in the dressing. Break up the bacon into small pieces. Off the heat, add the bacon pieces, spring onions, and parsley and gently mix once more. It’s best served warm or at room temperature.

 

 

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.

 

 

Spicy Ground Beef and Baharat Seasoning

Spicy Ground Beef and Baharat Seasoning 

Baharat seasoning mix: 
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground caraway

Spicy ground beef:
1 tablespoon extra-virgin olive oil
1 large sweet onion, minced
3-4 cloves of garlic, minced
1 teaspoon minced ginger
1 1/4-pound ground beef (85/15)
1 can (14.5 oz.) petite dice tomatoes
2 teaspoons Baharat Seasoning (above)
2-3 tablespoons chopped fresh cilantro
2-3 tablespoons chopped fresh mint
6-8 whole Romaine Lettuce leaves
Greek yogurt for serving, if desired

Baharat Seasoning: Mix together the ground coriander, ground cumin, ground cardamom, ground caraway, and turmeric with enough tepid water to make a paste; set aside. Note: Add 1 tablespoon of water at a time to a creamy paste.

Spicy ground beef:

1.     Heat the oil in a heavy frying pan over medium heat, add the onion, garlic, and ginger; sauté until the onion is softened, about 8-10 minutes. Remove the seasoned onions from the pan. Transfer to a bowl. Do not wipe the pan clean.

2.     Add the ground beef to the pan and increase heat to medium-high. Cook the beef, breaking it apart until the meat is cooked through and nicely browned.

3.     Add the canned tomatoes with juice. Cook 5 minutes. Add the seasoned onions. Let simmer about 15 minutes, or until the liquid has evaporated and the tomatoes are well-softened. Stir in the Baharat seasoning and cook 2-3 minutes more.

4.     Turn off the heat; add the chopped cilantro and mint. Serve the spicy meat in lettuce leaves. Top with a dollop Greek yogurt if desired. You can also serve on Pita bread.

Spicy Ground Beef Baharat Seasoning in Lettuce Leaves

Baharat is a Middle Eastern blend of warming spices using spices that you probably already have in your pantry, creating a whole new unique dinner. Depending on the area of the Middle East there can be some variation of the spices. I added Baharat seasoning to browned ground beef and simmered with tomatoes for a simple yet exotic preparation. Once cooked you can place atop of lettuce leaf or pita bread with a dollop of yogurt.

 

 

Spice It Up Tzatziki

Tzatziki spices and Feta 

Tzatziki is a traditional Greek dish using thick Greek Yogurt and refreshing cucumbers. There are some variants of this recipe depending on the region of Greece. It is usually served as an accompaniment with gyros, kebabs, or pita bread. I created my own version because that’s what I like to do with recipes that interest me.  Since I love hummus so much, I used spices that I thought would go well with my version of Tzatziki. I served it with grilled Italian meatballs and grilled peppers and onions.  Ottimo we say in Italian!

3 small Persian cucumbers, divided

1 ½ cups full-fat Greek yogurt, strained

1 large clove garlic, mashed and minced

Pinch Sea salt

Black pepper to taste

Red pepper flakes to taste

3 tablespoons extra virgin olive oil, divided

2 tablespoons minced fennel greens (or fresh dill)

1-2 ounces Greek feta, cut in small cubes

Ground coriander for decoration

Ground cumin for decoration

Ground paprika for decoration  

The cucumber: Finely chop 2 cucumbers, no need to remove the skin. Transfer to a sieve, sprinkle with sea salt, and allow to drain about an hour in a bowl.  After an hour push down with a spatula to squeeze out any additional excess liquid.

Note: I used small Persian cucumbers because they have much fewer seeds and are tastier. You can also drink the cucumber juice, no need to throw it away.

The Yogurt: Place the yogurt in a small sieve over another bowl and allow to drain about an hour in the bowl.

Note: I used grass fed full-fat Greek Yogurt, more delicious!

Combine: in a larger bowl, combine the cucumbers, yogurt, minced herb, garlic, a tablespoon of olive oil, tiny pinch of salt, black pepper, red pepper flakes; mix well. Refrigerate for a few hours so the flavors will combine well.

Serve: Transfer the tzatziki to a round bowl, not too deep. Add a few kalamata olive in the center of the dish.  Then thinly slice 1 cucumber and place around the bowl. Add feta pieces on top, and sprinkle the top with paprika, cumin, and coriander. Lastly, adorn with a thread of excellent olive oil to finish the dish. 

Feta Baked in Vine Leaves

Feta baked in vine (grape) leaves 

The word “Dolma” comes from a Turkish verb which means to roll up. Vine leaves are a mix of fruit and vegetable that are rich in vitamin A, K, E, C, and magnesium. 

Vine leaves are not just for boiling and stuffing with rice and meat.  They can be served as an appetizer, entrée, or side dish. They can be baked, boiled, steamed, grilled, used to wrap fish or meats, and to make a pesto.  I made these little parcels for a holiday.  They can be prepared ahead and then baked at the last moment.  Hope you try them!

lightly boiled vine leaves

16 grapevine leaves from a jar  

1 thick slice feta cheese, cut into small cubes

Zest 1 Lemon

1 large clove of garlic, grated

Red pepper flakes

1 teaspoon dried oregano

Drizzle of extra virgin olive oil

Preheat oven to 350F. Line a baking sheet with parchment paper.

Gently blanch the vine leaves in boiling water for 20 seconds. Carefully and delicatly transfer leaves to a bowl of cold water. Remove from bowl and pat dry. Snip off the stems and discard. 

Arrange leaves on work surface overlapping into a star shape. Be sure the rough side is up. The soft side will be on the outside which will be cooked.  Place a cube of feta in center.  Add a little grated garlic, lemon zest, a sprinkle of red pepper flakes and oregano, and a tiny drizzle of olive oil.  

Fold into a parcel one at a time until fully wrapped. Place parcels on the baking sheet and drizzle a few drops of olive oil on top of each. Bake about 15 minutes until the cheese is soft.  Rest a few minutes before serving.

Note: you can also make larger parcels using a whole slice of feta wrapped with more leaves.