Lamb Kofta

I am working my way through the new Tartine All Day cookbook and am so excited about all of the recipes that I have tried so far! I highly recommend this cookbook and think it is one of the best new cookbooks for sure! It is a book to be used and has so many great recipes! Upon receiving it, I went through the book and wrote down all of the recipes that I wanted to try. I made the lamb kofta and served it with what the author suggested-tzatziki and a fattoush salad. The plate could not have been prettier or more delicious! It is a manageable meal to serve for a party as you can do so much of the prep ahead of time. Lamb Kofta can be made and cooked on skewers or as patties, cooked in a skillet with olive oil.

1/4 c. quinoa
1/2 c. water
large pinch of sea salt
Rinse the quinoa very well, 3 or 4 times. Combine the quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Watch carefully! I burned my first batch! Cover and cook on low for 15 minutes. Remove from heat and let sit, covered for 15 minutes. Uncover and let cool.
1# ground lamb
1 onion, finely chopped
1 t. ground cumin
1 t. sea salt
1/4 t. ground black pepper
1/4 c. flat leaf parsley, finely chopped
1/8-1/4 t. ground cinnamon
1 T. chopped mint leaves
1 t. ras-el-hanout * I found this in the Spicely Organic little boxes of spices at WFds* see note below for substit.
1 t. red pepper flakes

8 bamboo or metal skewers
2 T. olive oil, for pan frying (optional)
In a large bowl, combine the quinoa, lamb, onion,cumin, salt, pepper, parsley, cinnamon and ras-el-hanout and red pepper flakes. Gently mix just until the spices are evenly distributed but take care not to overmix. Mixture can be made ahead and stored covered up to 3 days in the refrigerator.
Shape the kofta around skewers to grill or shape into patties for pan frying. Divide the mixture into 8 portions.
Heat olive oil in a skillet over medium high heat. Fry until browned and cooked through 6-10 minutes.
Grill skewers until browned and cooked (optional).

Baked Cod with Bouillabaisse Sauce and Green Olive Tapenade

A wonderful sauce that is delicious with cod but would also be great with chicken. And you can make it ahead! It is elegant and exotic with the flavors of fennel, pernod, saffron. The recipe is from the April, 2017 issue of Food and Wine. I did not have **fish bones for the recipe so I skipped that step and added the water with a vegetable bouillon cube to make up for the fish bone stock.

6 T. extra virgin olive oil, divided up in recipe
1 large fennel bulb, 1 #, trimmed and finely chopped
1 leek, white and light green parts only, finely chopped
1 medium white onion, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
1/4 t. saffron threads
2 T. Pernod or Pastis
3/4 c. dry white wine
3/4 c dry vermouth (**I used white wine as I did not have but will get for the next time)
1 pint cherry tomatoes, cut in halved and smashed
1/2 t. cayenne
2 # white fish bones
2 t. lemon juice, plus more for drizzling
4 six ounce cod fillets
Green Olive tapenade

1/4 c, pitted brined or oil cured green olives, finely chopped

2 T. rinsed and drained capers, finely chopped

2 T. finely chopped fresh parsley

1 1/2 T. fresh lemon juice

salt and pepper

In a large enameled cast iron casserole, heat 2 T of the olive oil. Add the fennel, leek, onion, celery and cook over moderate heat, stirring occasionally until the vegetables are softened, about 8 minutes. Stir in the garlic and saffron and cook until fragrant, about 2 minutes. Add the Pernod and cook over moderately high heat for 2 minutes. Add the wine and vermouth (**) and cook until the liquid is reduced by half about 8 minutes. Add the tomatoes and cayenne and simmer over moderate heat until liquid is reduced by half, about 5 minutes.

Meanwhile, in a large skillet heat 2 T. olive oil in a large skillet, and add the fish bones, cooking over moderate heat until browned, turning once, about 5 minutes. Transfer the bones to the casserole with 2 cups of water ad simmer over low heat for 30 minutes, covered. Let the sauce cool slightly and remove the fish bones. You can puree the sauce at this point with an immersion blender or leave as is.

Combine all ingredients for olive tapenade and set aside.

Preheat the oven to 375 degrees. Season the fish with salt and refrigerate uncovered for 30 minutes. Heat remaining 2 T. olive oil in a ovenproof skillet and cook the fish until browned, about 3 minutes on each side. Bake in the oven for 6-8 minutes until opaque and cooked through.

Ladle the sauce into four shallow serving bowls and top with each fish. Spoon the tapenade over the fish and drizzle with lemon juice and olive oil.

Spicy Black Bean Soup

This recipe is from Field of Greens by Annie Somerville who is the chef of Greens Restaurant in San Francisco. It has some components to it that may seem labor intensive but it is the most flavorful black bean soup that I have ever had! One component is the Chipotle Puree which is just a can of chipotles in adobo, pureed. The pureed chilies keep forever in the refrigerator and it is a condiment that I use often. The other component is the ancho chili puree which are the ancho chiles, like you see in ristras-toasted in a cast iron pan until lightly toasted and then covered in a bowl with boiling water for 15 minutes-then drained and pureed. I find some beans, no matter how long you soak them need time to cook. This recipe calls for them to be soft in 20-25 minutes but my beans took over an hour to soften.* I think this soup could be great for a party with all sorts of garnishes including the above and also you could have rice and some type of cheese, like feta or any of the Mexican grating cheeses.

2 c. dried black beans, about 12-16 oz. (I use 16 oz. as I buy my black beans by the pound from Rancho Gordo, sorted through and soaked overnight
6+ c. cold water
1 fresh oregano sprig
2 fresh sage leaves
1 T. light olive oil
1 large yellow onion, thinly sliced, about 3 c.
salt and cayenne pepper
1/2 t. toasted oregano, in a small pan til lightly toasted
8 garlic cloves, chopped
2 t. chipotle puree (see above in notes)
1 T. Ancho Chili puree (see above)
1/4 c. dry sherry
1/2# fresh tomatoes, peeled, seeded and chopped, about 1 c. or 1 8 oz. can of tomatoes, with juices
1/2 c. fresh orange juice
For garnish
1/2# fresh tomatoes, seeded and chopped, about 1 cup
1 T. chopped fresh cilantro
Or other garnishes
fried strips of tortillas
thinly slice avocado
creme fraiche mixed with orange juice, cumin and cayenne
Rinse and drain the beans. Place in a soup pot with the cold water, oregano sprig, bay and sage leaves. Bring to a boil, then reduce heat and simmer, uncovered until the beans are soft-20-25 minutes or however long it takes. Heat olive oil in a saute pan and add the onion, 1/2 t. salt, 1/8 t. cayenne and toasted oregano. Cook over medium heat until onion is soft-about 7-8 minutes. Add the garlic and chili purees. Saute for 3-4 minutes, add the sherry and simmer until reduced by half, a minute or two. Add the tomatoes and 1/2 t. salt and cook for 10 minutes.
Set aside 1 1/2 c. cooked beans. Remove the fresh herbs and bay leaves. Combine beans and their broth with the tomatoes and onions and puree in the blender in batches. Add the reserved beans, orange juice and 1/2 t. salt. Season with salt and cayenne to taste. Cover and cook over low heat for 30 minutes.
Toss the tomatoes and cilantro together and garnish each serving with a spoonful.

Tomato Mozzarella Tart

This recipe is from Designlovefest where my niece Joanie works! Joanie is a wonderful cook and food stylist! The tart is so simple and easy and great for lunch or dinner or an appetizer. I used a mixture of cheeses** from Trader Joe’s called Quattro Fromaggio. I love the idea of a vegetable tart and there are endless possibilities!
Tomato Mozzrella tart• 1 box (2 sheets of pastry puff) or one package of Dufour Puff Pastry (pricey but the best!)
• 5 roma tomatoes sliced
• 1 cup shredded mozzarella**
• 1/2 cup shaved parmesan cheese**
• 1/2 white onion sliced
• 2 garlic cloves chopped
• 1 small bunch marjoram
• 1 bunch fresh basil
• olive oil
• salt and pepper to taste
• 1 tablespoon butter
how to make it:
• roll out the pastry puff and defrost in room temperature. pre heat oven to 375. In a baking pan (we used a 13 1/2″ x 9 1/4″ ) lightly grease with non stick cooking spray. Cut parchment paper to size; cutting the edges so as it can fit when pressed down. Lightly spray the parchment paper and lay the defrosted pastry puff on top. we used a fork to push the edges of the two sheets of dough together to make sure it cooked as one and to create a crust around the edge.
• in a medium sized pan on medium heat, melt the butter and place the onion slices. stirring occasionally until browned.
• lightly drizzle dough with olive oil and begin to layer with tomatoes, mozzarella, parmesan, caramelized onions, marjoram, chopped garlic.
• bake for 20 minutes or until crust is golden brown and tomatoes have roasted.
garnish with fresh basil leaves and shaved parmesan. cut into slices and serve!

Orange Jalapeno Shrimp with Broccoli and Brown Rice

It is wonderful how available recipes are! A friend had this recipe torn out of the newspaper and it was missing amounts of honey and soy but I googled the title and found it! Simple and delicious!
Orange jalapeno shrimp
Orange Jalapeno Shrimp with Broccoli and Brown Rice
1 pound raw deveined shrimp, tails on (The man of steel likes tails off, so I removed them)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 3 navel oranges (3/4 cup juice)
2 tablespoons honey
1 teaspoon soy sauce
1 tablespoon grapeseed oil (or another light vegetable oil like canola)
1 small jalapeno pepper, seeded and finely chopped (about 2 tablespoons)
2 garlic cloves, minced or pressed
1 navel orange, peeled and sectioned
2 cups cooked brown rice

Season the shrimp with salt and pepper. Set aside.

Over high heat, boil the orange juice, honey and soy sauce in a small saucepan. Boil until it’s reduced by half, about 8 minutes. Set aside.

Heat a large skillet over medium heat and add the oil. Add the pepper and cook for 1 minute. Add the garlic and cook for 1 more minute, Toss in the shrimp and cook until it starts to turn opaque (not totally pink) and toss the shrimp with tongs to cook them evenly. Add the orange juice reduction and cook for 3–4 minutes. Lift shrimp out of the pan with a slotted spoon, leaving the liquid in the pan, and put shrimp on a plate.

Add the broccoli florets and orange sections to the pan and cook for about 4 minutes, until broccoli is just tender. (Be sure to not cook too long or the orange sections will fall apart. Don’t ask how I know this.) Add the shrimp back into pan. Stir to combine. Serve hot over brown rice.

Baked Beef Taquitos with Avocado Crema

From the Williams Sonoma blog-very easy and fast to make and bake up crispy in 15 minutes! You can add whatever extra seasonings or vegetables to the meat and cheese mixture. I added a little onion and chile powder and used pepper jack cheese. I think the smaller flour tortilla would be the perfect size.
Avocado crema and taquitos
For the avocado crema:
1 avocado, halved and pitted
1/4 cup (2 oz./60 g) Mexican crema or sour cream
1 Tbs. fresh lime juice
Kosher salt
To make the avocado crema, scoop the flesh from the avocado into a small bowl and mash with a large fork until creamy and smooth. Stir in the crema and lime juice. Season with salt to taste, cover and refrigerate until ready to serve.
1 Tbs. canola oil, plus more for frying or brushing on the tortillas to bake
2 garlic cloves, minced
1 lb. (500 g) ground beef
2 tsp. ground cumin
1 tsp. kosher salt
1 chipotle chile in adobo sauce, minced (optional)
3 oz. (90 g) Monterey jack cheese, shredded
12 flour tortillas, each about 7 inches (18 cm) in diameter
In a fry pan over medium-high heat, warm the 1 Tbs. oil. Add the garlic and sauté just until soft, about 1 minute. Add the ground beef and cook, stirring occasionally and using your spoon to break up any clumps, until the meat is browned and cooked through, about 10 minutes. If there is a lot of fat in the pan, pour off most of it. Add the cumin and salt and cook for 1 minute to toast the cumin. Transfer to a bowl and let cool slightly. Stir in the chipotle chile, if using, and then the Monterey jack
Taquito prep
To assemble, lay the tortillas on a clean work surface and fill each with 2 heaping Tbs. of the meat filling. Roll up tightly and secure each with 2 toothpicks (insert the toothpicks just far enough off the seam so you can lay the seam in the hot oil to sear it closed)
IMG_0604 (1)
For baked taquitos, lightly brush them with canola oil and bake in a 425°F (220°C) oven for about 15 minutes. Make extra taquitos and freeze them; they make a fast microwavable after-school snack.

Asparagus Goat Cheese Tart

From Cook’s Country. I highly recommend using the best puff pastry you can find. Dufour is my favorite and is pricey but so worth it. I had Pepperidge Farm puff pastry on hand and used it but it would use Dufour next time as it is all butter.
Asparagus goat cheese tart
1 (9 1/2 by 9-inch) sheet puff pastry, thawed
6 ounces asparagus, trimmed and cut 1/4 inch thick on bias into 1-inch lengths (1 cup)
2 scallions, sliced thin
3 tablespoons extra-virgin olive oil
2 tablespoons chopped pitted kalamata olives
1 garlic clove, minced
1/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces (1 cup) goat cheese, softened

1. Adjust oven racks to lower-middle and top positions and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and place puff pastry in center of sheet. Grease underside of 8-inch square baking pan, place in center of puff pastry, and fill pan with pie weights. Using sharp paring knife, score puff pastry around perimeter of pan, 1/8 inch deep. (Do not cut through pastry.)

2. Leaving pan on pastry, bake on lower-middle oven rack for 20 minutes. Remove pan, rotate sheet, and continue to bake until pastry is golden brown, 5 to 10 minutes. Let cool for 30 minutes.

3. Meanwhile, combine asparagus, scallions, 1 tablespoon oil, olives, garlic, zest, salt, and pepper in bowl. In separate bowl, mix 3/4 cup goat cheese and 1 tablespoon oil until smooth. Spread goat cheese mixture evenly over cooled puff pastry (avoiding raised border), then scatter asparagus mixture over top. Crumble remaining 1/4 cup goat cheese over top of asparagus mixture.

4. Bake tart on top oven rack until asparagus is tender and tart shell has darkened slightly around edges, 10 to 15 minutes. Drizzle with remaining 1 tablespoon oil. Cut into 4 equal pieces and serve.

Israeli Couscous and Tuna Salad

I watched the Barefoot Contessa make this on the Food Network and was salivating before she finished so I had to try it! I love the Israeli couscous-it is so pretty and takes on the flavors easily. I made a half recipe and it was plenty for at least three or four people. I never add as much salt as called for as I would rather add it as I eat it than over salt. I used red onions instead of scallions and the olives I had on hand and also added celery for extra crunch.
Israeli Couscous and Tuna
2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.

Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

Master Sauce Chicken

There are many versions of this wonderful recipe. Originally I used the late Barbara Tropp’s recipe from the old China Moon restaurant in San Francisco. I didn’t have the ingredients needed so I used Splendid Table recipe which came from Fuchsia Dunlop. I love the story about saving the Master Sauce and reusing it after freezing and passing it on to others!
The Story: I read that in China you cooked in a sauce, using it again and again for different meats, until it was your personal ambrosia. Then, in your final hours, you passed it on to your kin. The sauce never died, it went on for decades, and it was always becoming something more – at least that was the story.
The story was true. Master sauce, under different names, changes from one part of China to another, but all share a quintet of soy sauce, rice wine, ginger, star anise and sugar. In the traditional Canton-style sauce of Chinese author Eileen Yin-Fei Lo’s, the quintet joins up with a caravan of spices including a nutmeg-like Chinese seasoning, licorice root and Sichuan peppercorns along with a big piece of pork shoulder for extra richness.
This simpler Master sauce chicken is one place to begin. Utterly uncomplicated, this is the chicken for all seasons — the do-ahead Chinese feast dish, your summer picnic chicken, and the bird you do once a week for sandwiches and salad.
**Note: I am not that particular about the amount of liquid and you can see from my picture that I punctured the skin when I turned the chicken. It always tastes delicious and your house will smell wonderful while it cooks! Sorry about the weird photo-this recipe is worth making!
Master Sauce chicken
Master Sauce:
1/2 cup light soy sauce(Kikkoman works well here)
1/2 cup dark or double soy(I used the easy-to-find Koon Chun brand)
1 cup Shao-Hsing (aka Shao Xing) Chinese rice wine, or dry sherry
1/2 packed cup brown sugar
2-inch long piece of fresh ginger, peeled and the whole piece crushed
4 whole scallions, coarse chopped
2 star anise, bruised
about 1 to 1-1/2 cups water**
3-1/2 to 4 pound chicken (organic, if possible)
1. In a 4-quart saucepan with good heat distribution (which should hold the chicken snugly with just enough room to turn it over), combine the soy sauces, wine, sugar, ginger, first quantity of scallions, star anise, and 1 cup of water.

2. Bring to a boil. Using a long fork or cooking chopsticks in its cavity, carefully, so as not to splash yourself, slip the breast-up chicken into the liquid. Tuck it down into the pot so the liquid almost covers the bird. Add more water if needed. Baste the liquid over the breast 3 or 4 times. Adjust the heat so a bubble surfaces every 4 or 5 seconds. In so many words, have it at the barest simmer.

3. Cover the pot (don’t worry if the lid doesn’t seal) and cook 20 minutes. Put the pot on a work surface and turn over the chicken from top to bottom using the fork or chopsticks in its cavity. Try not to break the skin. Cook at the barest bubble another 10 to 15 minutes, or until an instant-reading thermometer inserted in the thigh reads 160ºF.

4. Take the pot off the heat and let cool, covered, for 20 minutes, or until thigh reads 170ºF. Refrigerate the chicken in its sauce 12 to 24 hours. Baste and turn every few hours to have the chicken color evenly. The chicken keeps about 3 days, but if left in the sauce that long, it overwhelms the meat. So remove the chicken from the sauce after 24 hours, strain the sauce, and refrigerate the two separately.

5. Serve the chicken close to room temperature. Warm gently in the sauce to just heat through. Cut it into quarters, then slice each breast crossways into 4 or 5 pieces. Separate the legs and thighs. Assemble the pieces, skin side up on a platter. Sprinkle with the sliced scallions. Spoon about a 1/3 cup of defatted master sauce over the meat. Accompany with rice and optional sauces below.

Cooked Master sauce chix

Saving the Master Sauce: Strain the sauce, chill, and remove the fat. Then freeze. Cook any meat, whole eggs, or poultry in the sauce, replenishing ingredients as needed. Fish should be cooked in a separate master sauce.


This is from Williams Sonoma’s blog. The blog makes the pesto as a garnish for a roasted summer vegetable soup but I just made it to have on hand to go with summer tomatoes and corn! I also had some naan on hand and made pizzas with burrata, pesto and field grown tomatoes!! A perfect lunch!
1/3 cup (2 oz./60 g) pine nuts
3 garlic cloves (I like 2 cloves better than 3)
2 cups (2 oz./60 g) packed fresh basil leaves
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
1/2 cup (2 oz./60 g) grated Parmesan cheese
Kosher salt and freshly ground pepper
In a blender or food processor, combine the pine nuts and garlic and process until finely chopped. Add the basil leaves and process until coarsely chopped. With the motor running, add the olive oil in a steady stream and process until a thick green sauce forms. Add the Parmesan, process to combine, and season to taste with salt and pepper.