Crepes

Cheddar Cheese Straws

Chicken Korma

Kookoo sabzi (Persian omelet)

Kookoo Sabzi

• Iran
• Breakfast
• Egg Dishes
• Cilantro
• Dill
• Eggs
• Parsley
• Nowruz

(Persian herbed omelet)

A kookoo — also spelled kookoo-ye, kuku, or kou-kou — is a Persian-style egg dish that is similar to an Italian frittata or an open-faced omelet. Iranians make many, many different types with a variety of flavorings. The kookoo sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular.

Image by tannazie

4 to 6 servings

Ingredients

• Butter or oil -- 2 tablespoons
• Scallions, chopped -- 1 bunch
• Parsley, chopped -- 1 bunch
• Cilantro, chopped -- 1/2 bunch
• Dill, chopped -- 1/2 bunch
• Eggs -- 8
• Turmeric -- 1 teaspoon
• Salt -- 1/2 teaspoon
• Pepper -- 1/4 teaspoon

Method

1. Preheat oven to 350°F. Heat the butter or oil in an ovenproof sauté pan or skillet over medium flame. Add the scallions, parsley, cilantro and dill and sauté until the herbs are cooked down somewhat, around 2 to 3 minutes. Remove from the pan and set aside to cool. Wipe the pan clean with a paper towel.
2. Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Stir in the cooled herbs.
3. Pour the eggs back into the sauté pan and place the pan in the preheated oven. Bake for 20 to 25 minutes, or until the eggs are fully set.
4. Run a knife around the edges of the kookoo and invert onto a serving platter. Cut into wedges and serve hot or cold with a garnish of plain yogurt.

Variations

• Substitute chopped lettuce leaves or spinach for some of the herbs.
• For a fancier kookoo sabzi, add 1/4 cup chopped walnuts and 1 tablespoon currants to the beaten eggs. Or simply garnish the finished kookoo with roasted whole walnuts. In Iran, barberries, which are similar to dried cranberries, are often added.
• The kookoo can also be finished on the stovetop. Just cook it over medium-low flame until the bottom is set, then carefully flip it to cook the other side.

Average:

Fruit and Oatmeal bars

Ricotta-Lemon Tart

A friend brought this to a reception recently and it was delicious. It is from Martha Stewart. I smile at the direction that requires counting out 72 Nilla wafers-- it makes me want to be naughty and count out 71. Or 73. 

Ricotta-Lemon Tart

Ingredients

• 72 vanilla wafers (from a 12-ounce box)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2 cups ricotta cheese
• 4 ounces cream cheese, softened
• 2 large eggs
• 1/3 cup granulated sugar
• 2 tablespoons finely grated lemon zest (from 2 lemons)
• 3 tablespoons lemon juice
• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
   
2. Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
   
3. In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.
   

Pecan Rum Cake

Walnut Coffee Cake

Spiced Chocolate Cookies

Spinach and Mushroom Torte

Simple Green Salad with Lemon Agave Vinaigrette

Cauliflower Cheese Pie

Turmeric Chicken with Basmati Rice

Pretzels

Pesto-rubbed Chicken

Ginger Honey Glazed Salmon

Mexican Chocolate Cake

Ultimate Chocolate Chip Cookies

Pumpkin Rolls

Zucchini Pie

Dahl

Asian Ginger Peanut Noodles

Salted Oatmeal Cookies

"Chicken" Pot Pie in a Pan (vegetarian)

Belgian Waffles

Pavlova

Grilled Orange Mustard Chicken

Dulce de Leche Brownies (David Lebovitz)

Dulce de Leche Brownies
12 brownies
Adapted from The Sweet Life in Paris (Broadway Books)

• 8 tablespoons (115g) salted or unsalted butter, cut into pieces
• 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
• 1/4 cup (25g) unsweetened Dutch-process cocoa powder
• 3 large eggs
• 1 cup (200g) sugar
• 1 teaspoon vanilla extract
• 1 cup (140g) flour
• optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
• 1 cup Dulce de Leche (or Cajeta)

Preheat the oven to 350 degrees (175 C).
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Storage: These brownies actually become better the second day, and will keep well for up to 3 days.

Coconut Pie

Lemon Icebox Pie

Kabuli Pulao

Kabuli Pulao or Afghani Pulao (Rice Pilaf with Meat, Nuts & Carrots)

 

By Kitchen Queen

Kabuli Pulao or Afghani Pulao is a savory Central Asian dish that has many variations. It is often prepared with cauliflower, cabbage, carrots and various kinds of nuts. Traditionally cooked with large pieces of lamb, Kabuli Pulao is equally delicious when made with beef. There is even a vegetarian version that substitutes meat with stew-style vegetables. This is a healthy and hearty dish that works just as well in the summers as in winters. The combination of textures, colors and nutritional value make this a popular dish that can be had as a complete meal. Ingredients Lamb or Beef – 2½ lbs, large pieces Beef/Lamb broth – 1 cup Basmati rice – 2½ cups Onion – 1 large, diced Garam Masala (spice blend: ground peppercorns, cloves, cinnamon, cardamom) – 1 tsp Saffron – ½ tsp Cumin powder – ½ tbsp Salt – 1 tsp Brown sugar – 1 tsp, optional Carrots – 2, julienned (sliced) thin vertical slices Yellow raisins – 1 cup Almonds – ½ cup, blanched Pistachios – ½ cup, blanched Cooking oil – ½ cup Water – 2 cups Preparation Soak rice in water in a bowl and keep aside. Heat half of the oil in a heavy large skillet and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add salt, garam masala and saffron and fry the meat until the oil separates and rises to the top. Add water and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required. In a separate pan, sauté carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside. When meat is cooked, remove it from the remaining water/stock with a slotted spoon and set aside. Add rice and salt to the stock, add broth and cook until the liquid comes to a boil. Lower the heat and cook covered until rice is done and dry (about 15-20 minutes). Alternatively, once the water dries up to about 70% of its original quantity, the pan may be placed in a preheated oven at 300 degrees Fahrenheit for 15-20 minutes. When ready to serve, transfer the rice to an oven-safe serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts and heat in the the oven at 300 degrees Fahrenheit for 5 minutes. Serve hot with salad and chutney. Cooking Time: 45 minutes Serves: 5

 

Barberry Rice

Barberry Rice

This is my own version of the Iranian treat, zereschk polo. It's not much more complicated than regular rice and remarkably tasty considering how easy it is.


Ingredients:

1 cup Basmati rice, cooked according to instructions
1 T. butter
1/4 cup dried barberries (zareshk)
1/8 cup dried cherries
2 T. pomegranate syrup
1 small pinch cloves
2 large pinches cinnamon
2 large pinches cumin


Directions:

1. Melt butter in a frying pan, then turn heat to low.

2. Add barberries, cherries, pomegranate syrup, cloves, cinnamon, and cumin, and cook on low, stirring occasionally, for about 10 minutes.

3. Add barberry mixture to cooked rice, cover and let sit until ready to serve.

 

Atlantic Beach Pie

Atlantic Beach Pie

This is a pie that is commonly served at seafood restaurants on the North Carolina coast. Chef Bill Smith has been serving it at and at special events for about a year. He calls it the easiest recipe in the world.

Makes one pie

For the crust:

3/4 sleeve of saltine crackers

1/4 cup softened butter

3 tablespoons sugar

For the filling:

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup lemon or lime juice or a mix of the two

Fresh whipped cream and coarse sea salt for garnish

Preheat oven to 350 degrees.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Black Beans and Rice

Black Beans and Rice

The original Spanish name of this dish was Cristianos y Moros (Christians and Moors). Despite its politically incorrect history, this Latino soul food is a versatile crowd-pleaser: non-dairy, pareve (that’s ‘neutral’ for those who don’t speak kosher), high fiber, suitable as a vegetarian meal, and equally good as a side dish with roast chicken, pork or sausage.... See More

Serves 4; recipe can be doubled.

2 cups white short grain or Valencia rice
2 cans black beans OR 1 cup dried*
1 medium sweet or yellow onion, diced
3 cloves garlic, chopped
1 small stalk celery, diced (optional; leave it out if you don’t like celery)
1 green pepper, diced (instead of bell pepper, you can use Cuban, Anaheim or Pasilla for a little heat)
1 tsp cumin seeds or ½ tsp ground cumin
2 tsp dried oregano (or a couple of sprigs fresh, if you have it)
1 small bay leaf (optional)
Salt to taste
½ cup (4oz) chicken or vegetable broth or water, if needed
Olive oil for cooking
Chopped fresh onion, tomato, parsley or cilantro, and capers or pickles for garnish
Lime or lemon wedges

Gently preheat on the stove a large heavy saucepan (preferably enameled cast iron or stainless steel) with a well-fitting lid. Add olive oil to generously coat the bottom of the pan (but not enough so the vegetables will be swimming in it). Throw in the onions and sauté, stirring, until they become translucent. Add green pepper, garlic, and spices, stir, and sauté over medium heat until onions just begin to color. Add the beans, with the liquid from the can (best if you use a brand without too many additives/preservatives). Add broth or water. Season to taste and stir. Increase heat to high just until beans boil; then turn heat right down to low, cover and simmer 15 minutes. Consistency is a matter of taste, but if you accidentally add a little too much liquid, don’t worry. Just simmer the beans a bit longer with the lid off until some of the broth evaporates. This is a forgiving dish and does not mind waiting on the stove, over low heat, until you’ve got the rest of dinner ready.
Serve with the garnishes in separate bowls on the table, so people can add what they like.

* If using dried black beans, they first must be prepared according to the directions on the package. Absent other directions, you can either soak them overnight, or boil them for an hour and let sit for an hour. Then drain and proceed as for canned beans.

In the unlikely event of leftovers, you can turn this dish into a delicious black bean soup: Add chicken or vegetable stock, according to your preference, to the leftover beans, to roughly triple the volume. Blend with a stick blender or in a food processor until most of the beans are pureed (it’s better with a little texture to it). Bring just to a boil and then simmer 15 minutes. This soup may be served alone as a starter, or over a mound of leftover rice in a wide soup plate for a meal in a bowl. You can add a dollop of sour cream or crème fraiche for garnish along with the others suggested above.

Sweet Bourbon Corn Pudding

Flourless Chocolate Cake II

Vanilla Gorilla Gronola

Asian Broccoli Noodles

Chicken with Feta and Tomatoes

Asparagus Quiche

Quick Artichoke Chicken

Thanksgiving Potatoes

Sourdough Pancakes

Brownies

Kristina's Salad

Field greens
halved grapes
fresh sliced pears
dried cranberries
candied pecans**
herbed chevre cheese**

Toss with raspberry vinaigrette

**Kristina says to use shelled pistachios and gorgonzola instead and, if you have time, the following recipe (found online and not tried, may need adjusting)

Sherry Shallot Vinaigrette

1 medium shallot, minced

(about 4 teaspoons)

1 clove garlic, minced

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/4 C sherry vinegar

(if you can’t find sherry vinegar, substitute red

wine vinegar)

1/2 C olive oil

Ginger Carrots with Cranberries

Flourless Chocolate Cake

Whole Wheat Walnut Raisin Bread

Sourdough Coffee Cake

Mango Sorbet

Shortbread

Pear Tart

Chocolate Ganache

Chocolate Chantilly