Recipes
Lentil & Orzo Stew w Roasted Eggplant
1 ½ pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces¼ cup plus 2 tablespoons olive oil1 tablespoon coriander seeds, crushedKosher salt and black pepper1 medium carrot, finely chopped1 medium yellow onion, finely chopped2 celery stalks, finely chopped3 garlic cloves, finely chopped1 tablespoon tomato paste1 cup dried…
Read MoreFondue Celestine Serves 6
Make 8 open faced sandwiches w crusted bread and quarter. Layer in greased dish w sliced or grated cheese. Mix eggs, milk, salt and pepper and pour over sandwiches. Let stand at least 30 min. Set dish in pan of hot water and bake 40-50 min until firm at 325. Can be made a day…
Read MoreCassoulet, Quick
Heat beans with thyme and bay leaves. In the meantime, pour 4 cups boiling water over porcini and let stand til soft, about 15 min. Remove mushrooms and squeeze them dry over bowl. Coarsely chop. Preheat oven to 375. Position rack in top third of oven. Slowly pour mushroom soaking liquid into a large saucepan,…
Read MoreChili–Spiced Roasted Butternut Squash & Turkey or Beef
Preheat oven to 425°F. Combine squash, 2 tablespoons oil, 1 teaspoon garam masala, and salt; toss until well coated. Spread squash in single layer on baking sheet; bake 18–20 minutes until tender, stirring halfway through cook time, then remove from oven and set aside. Preheat large stockpot on medium 2–3 minutes. Pour 2 tablespoons oil…
Read MoreCassoulet  Serves 10
Cover beans with room temp water and let sit overnight in non-reactive bowl. Drain. Boil beans in stock 2 min. Let stand 1 hour w 3 garlic cloves, 1 onion, 1 carrot, bouquet garnie, and salt pork. Simmer 1.5 hr. or until skin wrinkles when you blow on it. Make sure they are covered by…
Read MoreCatalplana Serves 6
Scrub clams well in cool water, pile in large deep kettle, add cold water, salt and cornmeal, which acts as an irritant that forces the clams to purge themselves of grit. Let stand in cold water one hour. Meanwhile, prepare the sauce: stir-fry the onions, garlic, and green pepper in oil in large heavy skillet…
Read MoreTagine
In a large bowl, combine lamb and 2 tsp salt. Let sit at room temp at least 1 hour or overnight in frig. In small pot, bring stock to boil. Remove from heat, add apricots, and let sit at least 15 min. Heat oven to 325. In dutch oven w tight fitting lid, warm 2…
Read MoreMoroccan Shakshuka
Make the sauce: over an open flame or under the broiler, roast pepper until skin is black and blistered. Transfer to heatproof bowl and cover with plate for 15 min. Uncover and rub the skin off, then finely chop the pepper. In 12-in cast iron skillet, heat oil over med-hi heat. Stir in onion and…
Read MorePastitsio Serves 8
Heat a large soup kettle over med-hi. Add ground meat. Cook until it loses its raw color and the meat starts to sizzle. Add 4 of the garlic cloves, cinnamon, oregano, pepper flakes and s&p. Cook until fragrant and spices are well incorporated, 1-2 min. Add tomatoes, sauce and enough wine for a sauce that…
Read MoreMoroccan Meatloaf
Heat oven to 350. Heat olive oil in large pan over medium., then add the onions. Cook, stirring occasionally, for 5 min. Add garlic and stir for another minute or two. Add celery, carrots and ginger and cook for about 5 min, adding more olive oil as needed to make sure ingredients are well coated…
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