Bastilla

Marrakesh is a Moroccan restaurant in DC where I have celebrated 3 events with family and friends.  The restaurant serves an eight course meal where everyone is seated on pillows and dishes are served to the entire group on a platter eaten with our hands.  The B'Stella or Bastilla is my favorite.  I researched recipes last week and decided that this would be my next conquest even though I prepared a heavenly Moroccan lentil soup just 2 weeks ago.  I was taken aback with a 2 1/2 hour preparation time, but after researching several recipes and watching a video on ifood.com, I made enough modifications to prepare the food in 1 hour.  (The day I have 2.5 hours to cook will be the day I take a nap :)  I love using recipes, but this time I combined several recipes that featured my favorite ingredients. 

What would I do differently?   First, don't talk on the phone while toasting the almonds.  I burnt 2 cups of almonds and had to send Tim out for more.  A few recipes featured parsley as the main herb, but I chose to go with my all time favorite cilantro.  One recipe called for a tablespoon of ginger and another one teaspoon.  I used a teaspoon and wished I had used more.  The final blunder came when our oven gave out after roasting my second batch of almonds.  Fortunately my neighbor and friend Marie allowed me to use her oven and saved the day.  Dinner was not served until 9PM and the boys had meatballs and canned corn for dinner, but alas, what can we do.  Life keeps on happening to all of us, Ay? 

This would be a great dish to prepare for friends on a special night.  Not exactly a typical Sunday evening dinner, but I did enjoy the anticipation of flavors from a fun evening many years ago.

Makes one 12" bastilla. Serves 4.

Prep Time: 2 hours, 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Ingredients:

• 1 whole rotisserie chicken
• 2 very large sweet white onions, chopped medium
• 2 teaspoons ginger
• 1 teaspoons salt
• 1/2  teaspoons white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
• 1 teaspoon saffron threads, crumbled
• 2 or 3 cinnamon sticks or 1 teaspoon ground cinnamon
• 1/4 cup butter
• 1/4 cup olive oil
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• 1/4 cup chopped fresh cilantro
• 6 eggs, beaten
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• 2 cups whole blanched almonds
• 1/2 cup powdered sugar
• 2 tablespoons orange flower water or 2 drops wild orange essential oil
• 1 tablespoon butter, softened
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• 1/2 lb. phyllo dough
• 1/2 cup butter, melted
• 1 egg yolk, beaten
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• 1/2 cup powdered sugar
• 2 or 3 tablespoons cinnamon

Preparation:

Mix  onion, spices, butter and oil in a heavy-bottomed stock pot or Dutch oven.  (I went lighter on the butter and oil) Cover, and cook over medium to medium-high heat, stirring occasionally, for about 10 minutes.  Be sure to stir the onions often and do not let the sauce burn as it will ruin the dish.  While the onions soften, cut up one rotisserie chicken into small pieces.  Add several spoonfuls of the onion mixture with the chicken to season and to help the chicken stay moist.  Set the chicken aside.

Cook the Egg Stuffing:
Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for a minute or two. Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to ten minutes for the eggs to set. Some oil separating from the eggs is OK. Set the egg stuffing aside.

Make the Almond Topping

Heat the oven to 400 degrees.  Bake the almonds on a cookie sheet until they have a rich color and an almond smell fills the house. 10 minutes.  When the almonds have cooled completely, pulse them in a food processor until finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water (I used 2 drops of wild orange essential oil), and tablespoon of butter. Set aside.

Assemble the Bastilla

Generously oil a 14" or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.
Brush melted butter on each sheet of phyllo dough as you work. If using phyllo, take care to keep it covered with plastic as you work since it dries out very quickly.
Using your pan as a guide, overlap double layers of phyllo dough – in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. (Remember to butter each layer of dough.)
Place two 12" buttered circles of phyllo, in the center of the pan. (I just used a piece of phyllo folded in half) This forms the bottom of the pie.
Cover the 12" circle with the chicken filling, and distribute the egg stuffing over the chicken.
Top the egg stuffing with another buttered 12" circle of warqa (shiny side up), or two 12" buttered circles of phyllo. Spread the almond topping over this layer of dough.
Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.
Brush butter on the folded edges of dough, and top with three more overlapping layers of phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.
Brush the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.

The bastilla is now ready for baking. It can be covered in plastic and stored in the refrigerator for up to a day, or in the freezer for up to two months.

Bake the Bastilla

Preheat an oven to 350° F (180° C). Place the bastilla on an oiled flat baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed into the oven directly from the freezer will take up to an hour to bake.

Garnish and Serve

Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.
Serve immediately.

Red Wine Brasato with Glazed Root Vegetables

The snow has fallen and this Mama is ready to prepare a little comfort food.  Who doesn't love a red wine reduction!  A whole bottle of red reduced down to a cup and roasted with beef for hours. 

 I noticed a trend in this blog.  I have prepared dished from Tibet, Morocco, Thailand, and now Italy.  Perhaps I am going to continue a trek around the globe with my foods - although I would love to take on Morocco for the next several weeks.  I have 8 more pages that I can play around with on the blog.  I could go by continents or by food categories.  We shall see what happens. 

For now, if you love a good beef roast - this will turn a regular roast into a black tie affair.  The celery root is a beloved veggie in this house.  So much better than celery.

Bon Appétit |  February 2007

yield: Makes 6 servings (plus leftovers)

Brasato (which means "braised" in Italian) is the ultimate pot roast.

Brasato

• 1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
• 3 tablespoons olive oil
• 2 3-pound beef chuck pot roasts
• 1 large onion, chopped
• 1 large carrot, peeled, coarsely chopped
• 1 large celery stalk, chopped
• 3 garlic cloves, peeled, smashed
• 1 heaping tablespoon tomato paste
• 1 14-ounce can beef broth
• 2 large sprigs fresh sage
• 2 large sprigs fresh parsley
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Vegetables

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 (1-pound) celery root (celeriac), peeled, cut into 1-inch cubes
• 1 pound turnips, peeled, cut into 1-inch cubes
• 1 pound carrots, peeled, cut into 1-inch cubes
• 2 teaspoons sugar
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh parsley

Preparation

For brasato:
Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.
Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast. Spoon fat from pot Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. sauté over medium-high heat until vegetables begin to brown, about 6 minutes. Add tomato paste; stir 1 minute. Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.
Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350°F oven until heated through, about 30 minutes.
Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.
For vegetables:
Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. sauté until browned in spots, about 8 minutes. Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to high, and bring to boil. Stir in sugar. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper. Cut roasts into 1/2-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.

Moosewood Restaurant's House Salad Dressing

My sons love this dressing and I feel great giving it to them to dip fresh veggies or for salad dressing.  I LOVE how my boys love their salads.  No more Ranch dressing for this house!

Put all ingredients in a blender and blend for a minute.

1/2 cup canola oil
1 T. lemon juice - I add a bit more
1 t. honey
handful of spinach leaves (about 8)
handful of basil leaves (about 8)
2 T. fresh parsley
1/4-1/2 t. salt
1 garlic clove
1/2 cup fat free buttermilk

This will last 7-10 days in the refrigerator.  It lasts 2 meals in our family.

Golden Lentil Soup

I made this tonight January 17, 2011.  I loved the Tibetan curried lentils so much I was not sure this dish would top the other.  Well, they are both absolutely delicious and completely different that it is imposible to compare the dishes.  Both boys ate - although it did take a little chocolate encouragement:)  My sister Susan gave me this recipe and her advice was great.  I was heavy with the lemon juice.  I also made half of the recipe and will have lunch for the next few days.  Enjoy - I will be making this again very soon.  I loved how the flavors burst in your mouth and the different flavors appeared throughout the spoonful.

This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.

Ingredients

Serves 6 to 8

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup dried chickpeas, soaked in water overnight (I used one can in half the recipe)
• 8 cups homemade or low-sodium store-bought vegetable stock
• 4 cups water
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
• 3 teaspoons coarse salt
• 4 celery stalks, finely chopped
• 4 ripe tomatoes, peeled and chopped (I used one can of fire roasted diced tomatoes)
• 1 cup yellow lentils, rinsed
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick (I just tossed in a bit of regular cinnamon)
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 5 ounces orzo or vermicelli, broken into pieces
• 1/2 cup chopped, pitted dates
• 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
• 1 lemon, cut into wedges

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
2. Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
3. Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

From Martha Stewart Living, October 2007

Coconut Green Curry with veggies and noodles

Usually I like to follow a recipe.  This time I took three recipes and made something I wanted my whole family to enjoy.  It was a success, although I will make additional modifications next time.  I will add more spice (stronger curry spice flavor) and experiment with low and fat free coconut milks.  I want to go to a world market to buy my green curry paste.  I am wondering if there are different strengths.

Chop 1 onion and saute with 3-4 T. thai green curry paste. Saute for 3 minutes.

Add 1 can coconut milk and 1 cup vegetable broth.  Bring to boil then reduce to a simmer.

Add vegetables of choice.  I used 1 head of cauliflower, 3 small zuchini, and several carrots.

Simmer until veggies are al dente.  (I added the zuchini after the cauliflower and carrots had a chance to soften.)

Just before serving add 2 t. lime zest, 2 t. lime juice, 2 t. brown sugar, and salt to taste.

Serve over rice or asian noodles.      Top with fresh basil or cilantro and a wedge of lime.  

                       

Tibetan Curry Lentil Soup - Moosewood Restaurant

I made these changes to the following recipe:
Used the whole 16 oz bag of lentils and added 2 cups of water.
I used 3 carrots and 3 potatoes and Muir Glen fire roasted tomatoes
I also added 3 heaping teaspoons of my favorite curry powder.
I added a dollop of sour cream and probably 1 T. of cilantro per bowl.



TIBETAN LENTIL SOUP
(Moosewood Restaurant Daily Special)
1 1/2 cups dried lentils, picked over and rinsed
6 cups water
1 Tablespoon canola or other vegetable oil
1 1/2 cups chopped onions
2 cloves garlic, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2-inch cubes
1 potato, diced into 1/2-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 28-oz. can tomatoes, undrained (about 3 cups)
1 Tablespoon chopped fresh cilantro
1 1/2 teaspoons salt



Bring water and lentils to a boil in a non-aluminum soup pot. Reduce the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chile for 5 minutes. Add the carrots, potatoes, coriander, and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt, and the sautéed vegetables. Cover and simmer for 10-12 minutes, until all the vegetables are tender.

One 14 oz. serving at 5 POINTS per serving: 269 calories, 3.4g total fat, 15.7g dietary fiber

Introduction to Our Family Table

Staying at home with my children is a dream come true.  I have always juggled work and motherhood.  Now that I am at home I discovered that I need a hobby and a project.  I love to cook so branching out into unfamiliar cooking styles has become the highlight of my week.  I surf internet sites and scan cookbooks whenever I have a few minutes to myself.  My sister Beth has taught me a bit about spices that have health benefits - so not only have I been incorporating more vegetarian dishes into our diets, I have also been cooking with Asian spices.  I am publishing our favorite recipes and I will also let you know if the kiddos were willing to eat a good dinner.  I hope you enjoy the recipes and will add your own to the website.  My goal is to use whole ingredients in the recipes for improved health.