Dinner at Lévana’s

Last week Monday the 11th, early evening, the incomparable Lévana hosted Chef Sara Black (see here and here), Irving Schild (see here and here and many more), and yours truly, at her home for a dinner consisting of two superb dishes.

We had a Herb Cauliflower Salad and a Lamb Soup with Mushroom and Tomato.

One of my food phobias has always been cauliflower, had I known this dish contained cauliflower I might never have tasted it… BUT… this isn’t the first time Lévana has gotten me to eat and love stuff I would never have touched normally!

Lévana  has graciously allowed us to re-post both recipes from her blog:

Herb Cauliflower Salad Recipe

Herb Cauliflower Salad

Ingredients

• 1 small head cauliflower, hard cores removed, cut in chunks
• 1/2 cup mint leaves, packed,
• 1 bunch flat parsley
• 6-8 cilantro, tough stems removed (skip if you don’t like cilantro, or use dill)
• Optional: a handful shredded carrots, sliced radishes, shredded cabbage, shredded kale leaves
• 6 scallions, sliced thin
• juice of 2 lemons
• 1/2 cup olive oil
• salt and pepper to taste
• 1 tablespoon cumin

Instructions

In a food processor, using the pulse button, coarsely grind the cauliflower with the metal S blade. Transfer to a bowl.

With the same S blade, grind the mint, parsley and cilantro medium-fine. Transfer to the same bowl.

Add all remaining ingredients, and mix thoroughly.

Makes about 6 cups. Keep refrigerated. Keeps well in the refrigerator several days.

One of my food phobias has always been cauliflower, had I known this dish contained cauliflower I might never have tasted it… BUT… this isn’t the first time Lévana has gotten me to eat and love stuff I would never have touched normally!

Lamb Soup with Mushroom and Tomato

Lamb Soup with Mushroom and Tomato

Ingredients

• 4-5 lamb shanks
• 3 dozen tiny baby potatoes
• 2 red onions, sliced
• a dozen plum tomatoes, diced
• 2 pounds portobello mushrooms, diced
• 1 dozen dried apricots, diced
• 1/3 cup olive oil
• 1 bottle dry red wine
• 2 good pinches saffron
• 1 tablespoon turmeric
• 3 tablespoons Herbes de Provence
• 1 tablespoon sea salt
• 2 good pinches black pepper

Instructions

Mix all ingredients in a large crockpot (mine is 8 quarts). Plug the pot, and leave it on low for 8-10 hours. So, if you plug it in the morning, a delicious dinner is waiting for you at home, with heavenly aromas wafting all over the house.

Taste the lamb soup before serving. Adjust consistency and seasonings

This soup is a full meal in a bowl, deliciously filling, just spicy enough for the ashkenazy palate without overdoing it (thanks to the Herbes de Provence), with the subtle hay-like notes of saffron. We washed all down with down with a 2016 Golan Heights Winery Mount Hermon Red. With fruit notes of berries and cherries, along with nuances of Mediterranean herbs, chocolate and orange zest, it was a perfect pairing for a superb meal, but… I expected nothing less from Lévana!

A great meal, with great company and great conversation.

CS

Green Vegetable and Lamb Stew

Lamb comes from sheep under 1 year;  from 3 to 5 month old they are called spring lamb. The meat of spring lamb is pale pink and mild, lamb from older sheep is of a darker pink and has a stronger flavor. Though most lamb is grass-fed for good flavor, the lamb from sheep that graze on salt-marshes has a very distinctive taste. I always liked lamb, and when a Persian friend gave us this recipe we just had to make it. It was truly, superlatively, tasty!

Serves 6

Ingredients

• 1 1/2 pounds boneless stewing lamb
• 1 large onion, finely chopped
• 1/3 cup oil
• 1 teaspoon turmeric
• 1 1/2 cups water
• 1/4 cup lemon juice
• salt
• freshly ground pepper
• 1 1/2 cups diced potatoes
• 1 cup chopped spring onion tops
• 1 1/2 cups chopped spinach
• 1/4 cup chopped coriander
• 1/2 cup chopped parsley1/4 cups
• 1/2 garlic clove, crushed

Directions

1. Trim meat and cut into 3/4 inch cubes.
2. In a heavy pan gently fry onion in half of the oil until transparent. Add turmeric and fry for 2 minutes longer.
3. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to brown. Reduce heat.
4. Add the water water and lemon juice, salt and pepper to taste. Cover and simmer gently for 1 1/2 hours or until meat is just tender. Time depends on type of meat used.
5. Heat remaining oil in a large frying pan and add potatoes. Fry over high heat until lightly browned. Add to stew, leaving the fat in the pan. Cover and simmer for 10 minutes.
6. Add greens to pan and fry over medium heat until wilted. Add to sauce, add the half garlic clove, cover and simmer for an additional 20 minutes or until meat and potatoes are tender. Adjust seasoning and serve.

Enjoy, gentle reader, enjoy!

CS

Kashmiri Lamb – Rogan Josh

Exotic, delicious, Indian dish with just enough spice to keep it interesting:

Ingredients

• 5 cloves garlic roughly chopped
• 1 0nion roughly chopped
• 1 inch piece ginger root, peeled and roughly chopped
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp salt
• 1 tbsp tomato paste
• 1/2 cup vegetable oil
• 2 lb lamb, cut into 1 inch chunks
• 10 cardamon pods, slightly crushed
• 1 1/4 cups water

Directions

1. Put the garlic, onion, ginger root, ground spices, salt, tomato paste into a blender and pulse until smooth.
2. Heat the oil in a flameproof casserole dish, add the lamb and cardamon pods. Fry over high heat to brown the meat on all sides.
3. Add the blended paste and cook for 5 minutes stirring frequently. Pour in the water and simmer, covered for 1 1/2 hours or until the meat is tender.
4. Serve over rice with some warmed naan bread.

Indian Style Rice

(from: simplyrecipes.com)

Ingredients

• 2 cups long-grain rice
• 8 cups water
• 2 tsp salt
• 2 cloves
• 2 cardamom pods
• One 2-inch piece of cinnamon
• 3 tbsp vegetable oil
• 1/2 tsp dark mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp chile flakes
• 1 medium onion, chopped
• 3 chopped garlic cloves
• 1/4 tsp turmeric

Directions

1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
2. Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer
3. When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
4. In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chile flakes. Cook until the mustard seeds start popping, then add the onion. Sauté until the onion begins to brown, about 5-7 minutes.
5. Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.

Enjoy, gentle reader, enjoy!

CS

Stir-Fried Lamb with Garlic and Basil

Every once in a while, I enjoy preparing a dish in my wok; here’s a favorite which I adapted from Ken Hom‘s Quick Wok:

Serves 4

Ingredients

• 1 pound lean lamb steaks
• 2 tablespoons peanut oil
• 6 garlic cloves, peeled  and thinly sliced
• Salt and freshly ground black pepper, to taste
• Handful fresh basil leaves
• Handful fresh coriander sprigs

Marinade

• 1 tablespoon rice wine
• 1 tablespoon light soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons cornflour

Directions

1. Cut the lamb into thin slices. In a medium-sized bowl, combine the ingredients for the marinade. Add the lamb, mix well and marinade for 20 minutes at room temperature. Drain and discard the marinade.
2. Heat a wok over high heat until it is very hot. Add the oil. when the oil becomes hot and starts tsmoking slighly add the the lamb and stir-fry for 2 minutes.
3. Add the garlic, salt and pepper. Continue to stir-fry for another 3 minutes.
4. Finally toss in the basil and coriander, and continue to stir-fry for 1 more minute or until the herbs have wilted.
5. Turn onto a warm serving platter and serve at once.

The garlic and basil, the two aromatic ingredients, make this an unusual but delicious dish.

Enjoy, gentle reader, enjoy!

CS

Lamb Stew with Sweet Bell Peppers

Last evening I had dinner with some friends, the main dish was absolutely delicious, looked great and its aroma alone was enough to make even the most satiated creature hungry again!  It was superb tasting, by any standard, even if I’m very partial to lamb.

When I asked the lady of the house for the recipe she referred me to a small book titled Mmmm… Casseroles, put out in 2010 by Parragon (under their Love Food imprint) in the UK. I can’t wait to make it myself, meanwhile here’s the recipe:

Serves 4

Ingredients

• 1 pound lean, boneless lamb such as leg of lamb or fillet
• 1 1/2 tablespoon all -purpose flour
• 1 tablespoon ground cloves
• 1 – 1 1/2 tablespoon olive oil
• 1 white onion sliced
• 2 – 3 garlic cloves, sliced
• 1 1/4 cups orange juice
• 2/3 cup lamb or or chicken stock
• 1 cinnamon stick, bruised
• 2 red bell peppers (sweet pointed variety, if available) seeded and sliced into rings
• 4 tomatoes
• a few, fresh cilantro sprigs, plus 1 tablespoon to garnish
• salt and pepper

Directions

1. Preheat the oven to 375 F.
2. Trim any fat or gristle from the lamb and cut into thin strips. Mix the flour and cloves together. Toss the lamb in the spiced flour until well coated and reserve any remaining spiced flour
3. Heat 1 tablespoon of the oil in a heavy bottom skillet and cook the lamb over high heat, stirring frequently, for 3 minutes, or until browned on all sides. Using a slotted spoon, transfer to a casserole.
4. Add the onion and garlic to the skillet and cook over medium heat, stirring frequently for 3 minutes adding the extra oil if necessary. Sprinkle in the resrved spiced flour and cook, stirring constantly for 2 minutes then remove from the heat. Gradually stir in the orange juice and stock. then return to the heat and bring to a boil stirring.
5. Pour over the lamb in the casserole, then add the cinnamon stick, bell peppers, tomatoes, and cilantro sprigs and stir well. Cover and cook in the preheated oven for 1 1/2 hours, or until the lamb is tender.
6. Discard the cinnamon stick and adjust the seasoning adding salt and pepper if needed. Serve immediately, garnished with the chopped cilantro.

Aaah, this makes a perfect dish for a Shabbat dinner…

Enjoy, gentle reader, enjoy!

CS

Hearty Winter Soup

During this time of mild winter days and brutally cold evenings, nothing warms a body better than a delicious hot soup. Last eve I had the following (which I’d prepared a day earlier), it certainly did its job; no wonder soup is considered comfort food:

Ingredients

• 1 tbsp vegetable oil
• 1 lb 2 oz neck of lamb
• 1 large onion, sliced
• 1 carrots, sliced
• 2 leeks, sliced
• 4 cups vegetable stock *
• 1 bay leaf
• fresh parsley sprigs
• 2 oz pearl barley
• salt and pepper to taste

Directions

1. Heat the vegetable oil in a large, heavy bottom saucepan and add the pieces of lamb, turning them to seal and brown on both sides. Take the lamb out of the pan and set aside until ready to use.
2. Add the onion, carrots and leeks to the saucepan and cook gently for about 3 minutes.
3. Return the lamb to the saucepan and add the vegetable stock, bay leaf, parsley, and pearl barley. Bring the mixture in the pan to a boil, then reduce the heat. Cover and simmer for 1 1/2 to 2 hours.
4. Discard the parsley sprigs. Lift the pieces of lamb from the broth and allow them to cook slightly. Remove bones and any fat and chop the meat. Return the lamb to the broth and reheat gently. Season to taste with salt and pepper.

Yields: 4 servings

You may want to prepare the soup a day earlier (as I did), let it cool, cover it, and refrigerate overnight. When ready to serve, remove and discard the layer of fat from the surface and reheat the soup gently. Ladle into warmed bowls and serve.

* Vegetable Stock

Ingredients

• 1 tbsp sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalks, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups of water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek, cook over a low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegatables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil and simmer for 20 minutes.
2. Strain the stock into a bowl, let cool, cover and refrigerate. Use immediately or freeze in portions for up to three months.

Yields: 8 1/2 cups

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Soups as Comfort Food

Soups as Comfort Food – Part 2

Soups as Comfort Food – Part 3

French Country Casserole

Growing up in Uruguay, my mother used to make many a delicious dish for dinner that became favorites. This one most certainly qualified as comfort food. For a long time I tried to remember the ingredients, while my experiments usually worked well they never quite approached the flavor as I remembered it.

Recently, I came across a recipe that does full justice to my memories. Slightly adapted from MMMM… CASSEROLES (published by Parragon Books Ltd in 2010):

Serves 6

Ingredients

• 2 tbsp corn oil
• 4lb 8oz boneless leg of lamb, cut into 1 inch cubes
• 6 leeks sliced
• 1 tbsp all-purpose flour
• 1/2 cup rose wine
• 1 1/4 cups chicken stock
• 1 tbsp tomato paste
• 1 tbsp sugar
• 2 tbsp chopped fresh mint, plus extra sprigs to garnish
• 1/2 cup chopped plumped dried apricots
• 2 lb 4 oz potatoes sliced
• 3 tbsp melted unsalted margarine
• salt and pepper to taste

Photo from: Mmmm... CASSEROLES, page 49

Directions

1. Preheat the oven to 350 F.
2. Heat the oil in a large, flameproof casserole. Add the lamb in batches and cook over medium heat, stirring, for 5-8 minutes, or until browned. Transfer to a plate.
3. Add the leeks to the casserole and cook, stirring occasionally for 5 minutes, or until softened. Sprinkle in the flour and cook, stirring, for 1 minute. Pour in the wine and stock and bring to a boil, stirring. Stir in the tomato paste, sugar, chopped mint, and apricots. Season to taste with salt and pepper.
4. Return the lamb to the casserole and stir. Arrange the potato slices on top and brush with the melted margarine. Cover and bake in the preheated oven for 1 1/2 hours.
5. Increase the oven temperature to 400 F, uncover the casserole, and bake for an additional 30 minutes, or until the potato topping is golden brown. Serve immediately, garnished with mint springs.

Enjoy, gentle reader, enjoy!

CS

Lamb, I Like Lamb!

Before SYR posts the next installment of Recipes We’ve Enjoyed During the Holy Days I just have to share this easy to make but delicious lamb dish, which I found on PetiChef.com

Photo from: petichef.com

Honeyed Welsh Lamb

Serves 6

Ingredients

For the lamb:

• 4-6 pounds leg of lamb
• 4 tablespoons of rosemary infused honey
• 3 sprigs of fresh rosemary
• 2 cloves garlic minced
• Salt and pepper to taste

For the gravy:

• 3 tablespoons rosemary infused honey
• 2 tablespoons cold white wine
• 1 tablespoon corn starch

Directions
Preheat the oven to 400F. Place the lamb in a roasting pan and brush with the honey. Mince one sprig of rosemary and sprinkle it over the lamb along with the minced garlic. Season with salt and pepper. Place the last two sprigs of rosemary over the lamb. Using tinfoil form a tent over the lamb and place it in the oven. Roast for 15 minutes and then reduce the heat to 350F.

Continue roasting for 1-1/2 to 2 hours, estimating about 20 minutes per pound. When there?s approximately 20 minutes of roasting time left, remove the tinfoil from the lamb allowing the skin to brown and crisp. Depending on desired level of doneness, remove the lamb when it reaches about 10 degrees below desired read out on a meat thermometer as the cut will continue to cook as it rests. A temperature of 160F and pink juice indicates the lamb is medium rare.

Remove the lamb from the oven and transfer it from the roasting pan to a plate. Cover it with foil and keep it warm while it rests. Next place the roasting pan on the range. Mix 2 tablespoons of cold white wine with 1 tablespoon of cornstarch. Add the mix to the roasting pan along with 3 T of the honey. Stir together and heat over a low temperature until the liquid reduces by about two-thirds.

Serve the lamb with the gravy, roast potatoes and roast pears.

Preparation time: 10 minutes

Cook time: 150 minutes

Enjoy, gentle reader, enjoy!

CS

Cooking with Lévana – Part 2 – Recipes!

As we promised, here are 2 recipes Lévana has graciously allowed us to share with our readers.

Minted Lamb Kebobs

Ingredients

1 medium onion, quatered
4 large cloves garlic
1 small bunch flat-leaf parsley, including stems
1 bunch mint, leaves only
1 tablespoon cumin
1 tablespoon paprika
Good pinch cayenne, or more, to taste
Freshly ground pepper to taste
2 pounds extra lean ground beef, or extra lean ground lamb, or a combination.

Directions

Prepare the grill or preheat the broiler. Finely grind the onion, garlic, parsley and a mint in a food processor (pulse: do not let mixture get watery). Transfer to a bowl and add the cumin, paprika, cayenne, pepper and beef.

Form logs about 1″ in diameter and about 4″ long. Thread on wet wooden skewers. or on metal skewers. Broil 2-3 minutes on each side. Serve hot. Serve 2 to 3 skewers per guest.

Makrod: Semolina Date Pastries

I have always rather neglected this wonderful treat, as the traditional preparation requires frying, my nemesis: I don’t think I have more than a handful of fried dishes in my whole repertoire. But I tweaked the recipe to do my bidding as a baked, not fried, treat, and the result is scrumptious! I have streamlined it further by shaping it as bars. Sephardi flavors at their best! Gluten-free: Use GF flour and GF semolina.

Preparing Makrod

Ingredients

Dough

3 eggs
1 cup oil
3 cups flour
2 cups farina or semolina
1 tablespoon baking powder
A little water as needed

Filling:

1 pound pitted chopped dates
1 1/2 cups very hot water
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon cloves
Peel of 2 lemons
2 tablespoons orange flower water

Topping:

1 1/2 cups honey

Directions

Preheat oven to 350 degrees.

Mix all the dough ingredients thoroughly, and knead it on a board for just a minute or two, adding a little water if necessary to obtain a smooth dough. Set aside.

Process all the filling ingredients in a food processor, using the pulse button to avoid splattering, until smooth. Divide the dough in half. On a lightly floured board, roll each piece into a rectangle 1/2 inch thick, about 11 inches wide and 14 inches long. Transfer onto a well-greased cookie sheet with straight sides (don’t worry if it doesn’t cover the whole surface). Cover the dough evenly with the filling. Repeat with the remaining dough, and place gently over the filling (it’s OK if it breaks, just patch it). Bake about 40 minutes, or a little longer, until golden. Immediately pour the honey evenly over the whole pastry. Let it cool, then cut it in bars or squares.

–)xoOox(–

This coming Monday, April the 26th, Lévana’s “Dinner and a Show” at Lincoln Square Synagogue in Manhattan (200 Amsterdam Ave – at 69th Street – New York, NY 10023) will be: Seasonal Spring Bounty. As she describes it:

Winter is over and wonderful vibrant food colors and fragrances are upon us in every food display: cheer up and enjoy them while they last! Life would be more meaningful to all of us if we respected the seasons more, with the specific gift each season has to offer! This menu is 100% gluten-free, naturally and effortlessly!

I will be demonstrating:

Lemon chicken breasts with artichoke and carrot

Zucchini and fennel soup

Haricots verts, roasted peppers and heirloom tomato salad with grey salt

Herbed yukon fingerlings

Plum granola tart

Click here to register and view other upcoming classes

Remember to mention The Kosher Scene and you’ll get a discount.

Lévana with some of the class regulars, flanked by members of her staff

SYR and I will be there, hope you will too. You won’t regret it!

CS

Cooking Lamb at the Center for Kosher Culinary Arts

Just over a month ago we spoke about the Baking and Pastry Arts course at CKCA, now we turn to their Culinary course. I recently attended a session given by Chef Avram Wiseman – one of two Senior culinary instructors. This particular session dealt with cooking lamb.

Chef Avram Wiseman

Chef Avram demonstrated various techniques for preparing lamb.

Covered in pastry

With potatoes Anna

CKCA’s students prepared lamb in a variety of ways over two days. The ones I was lucky to sample had a captivating aroma, great taste and were very juicy and tender.

Chef Avram has graciously shared his recipe for Asian Lamb Chops:

Asian Lamb chops

Yield: 2 portions

Ingredients:

6- Single cut rib lamb chops
1 Tablespoon canola oil
1 Tablespoon shredded ginger root
1 Tablespoon finely minced garlic
3 tablespoons honey
3 oz. low sodium soy sauce
3 Tablespoons chicken stock
¼ teaspoon toasted sesame oil
3 scallions cut ¾ inch bias cut (white and green)
½ Teaspoon Cracked peppercorns

Procedure:

Season the lamb chops with the cracked peppercorns according to your taste. Lightly coat the chops with canola oil. Heat a large, heavy bottomed sauté pan. Place the lamb chops in the hot pan and quickly sear the lamb over high heat. Turn the chops and sear the second side. Cook until lamb is nicely golden brown. Remove chops from pan. Reserve some melted lamb fat in the pan. (If lamb chops are double cut or extra thick they may be placed in the oven for 7-10 minutes)

Place the ginger and garlic in the pan. Add a drop of oil if needed. Cook over high heat. Add the honey before the garlic burns! Continue cooking and let the honey bubble up and begin to color. Add soy sauce and de-glaze the honey. Add chicken broth. Return the chops to the sauce and cook for 5 minutes, stirring frequently. Add the sesame oil and scallions and mix well. Serve immediately.

I tried the Chef’s recipe at home, besides tasting at CKCA, it came out great. I loved it!

Next week will be back with CKCA’s Culinary course taught by Chef David Ritter, he’ll be sharing his recipe for Steak au poivre  (Peppercorn Steak).

CS