Japchae

This is an absolutely DELICIOUS dish, but it is very involved.  Give yourself about two hours from start to finish.  Every ingredient is seasoned and cooked individually, then they are all mixed together in a huge bowl.  In the process you will dirty a TON of dishes, but don't let that deter you - the great blend of flavors and textures is completely worth it!  

(adapted from Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall)

4 tbsp rice wine or vermouth

3 tbsp sugar

8 green onions, white and pale green part only

6 cloves garlic, finely chopped

2 tbsp lemon juice

2 tbsp sesame seeds

salt 

pepper

8 oz chicken breast, sliced into 1/8" by 3" strips

8 oz lean beef tenderloin, sliced into 1/8" by 3" strips

3 tbsp vegetable oil

2 oz dried shiitake mushrooms, soaked in boiling water for about 2o minutes, then drained

3 tbsp soy sauce

5 tbsp sesame oil

1 lb napa cabbage hearts, stem part only, cut into 3/4" by 3" strips

1 lb spinach leaves, cut into 3 inch pieces

8 oz sweet potato noodles

1 red bell pepper, cut into thin strips

1 jalapeno, cut into thin strips

To make the seasoning for the meat: combine 2 tbsp vermouth, 1 tbsp sugar, 4 green onions, 2 cloves garlic, lemon juice, sesame seeds, and 1/2 tsp each of salt and pepper.  

Stir well, then pour half into each of two bowls.  

Toss the chicken in one bowl and the beef in the other

Heat 1 tbsp oil in a skillet, then add the chicken and cook for about 10 minutes.  Transfer to a large bowl.

Wipe out the skillet, heat another tablespoon of oil, then add the beef and cook until done.

Place in the bowl with the chicken.

Squeeze as much liquid as possible out of the mushrooms, then cut into slivers.

Toss with 1 tbsp vermouth, 1 tbsp soy sauce, 2 green onions, 2 cloves garlic, 1 tbsp sesame oil and a pinch each of salt and pepper.

Heat 1 tbsp oil in the skillet, add the mushrooms, and cook for 10 minutes.  Transfer to the bowl with the meat.

In a large pot, bring 3 quarts of water to a boil.  Blanch the cabbage for about 3 minutes, then drain and plunge into cold water.  

Squeeze out as much moisture as possible, then add to the bowl with the meat and mushrooms.

Fill the pot with water again, and blanch the spinach for about 10 seconds.

Drain, squeeze out all the water, then transfer to a bowl and toss with 1 tbsp vermouth, 1 green onion, 1 clove garlic, 1 tbsp sesame oil, and a pinch each of salt and pepper.

Add to the bowl with the other ingredients, then add the peppers.
To cook the noodles, boil 3 quarts of water and add the noodles.  Boil for about 5 minutes, then drain.  Add to the bowl with meat and vegetables, add all remaining ingredients, and toss well.

Turkish coffee

I remember when I first tried Turkish coffee in a Lebanese restaurant in Portland.  I loved how strong it was, and the cardamom flavor was new, different, and delicious.  A few months ago my husband got really into making Turkish coffee at home.  He found the ground coffee with cardamom, and an ibrik (the copper pot in the photo) online and we have been happily making it for ourselves ever since.  

1 tbsp finely ground coffee with cardamom 

1 tbsp sugar

1 cup water

Combine ingredients in an ibrik and swirl the pot to combine.

Place over a medium flame and watch carefully.  

When the coffee boils up to the top, remove it from the heat quickly (so it doesn't boil over) and let it sit for about 5 minutes.

Repeat twice more: let the coffee boil up just to the top, then remove and cool for several minutes.

After the third boil, pour into small cups to serve

Otsu

This is one of those recipes that the cookbook falls open to, that I've made so many times I've stopped measuring everything and just go by feel, and that I probably don't go a week with out making.  

The flavor is spicy, salty, sweet, and sour all at the same time thanks to the cayenne pepper, soy sauce, honey, and vinegar in the dressing.  I added julienned carrots to the original recipe because I love the color and crunch they add.

(adapted from Super Natural Cooking by Heidi Swanson)

Dressing:

grated zest of 1 lemon

1-inch cube fresh ginger, peeled and finely chopped

1 tablespoon honey

1/2 teaspoons cayenne

1 tbsp lemon juice

1/4 cup rice vinegar

1/3 cup soy sauce

3 tbsp sesame oil

Noodles:

12 oz dried soba noodles

12 oz extra firm nigari tofu

1/4 cup choped fresh cilantro

3 green onions, thinly sliced

1/2 English cucumber, seeded and diced

1 medium carrot, julienned

1/4 cup toasted sesame seeds

To make dressing: 

Combine all ingredients in a blender, and blend until smooth.

To make the noodles:

Cook the soba in rapidly boiling salted water according to package directions.

Drain and rinse with cold water

While pasta is cooking, cut the tofu into 1/2" by 1" rectangles that are about 1/2" thick.

Cook in a nonstick skillet over medium-high heat until golden brown on all sides, tossing gently once or twice.

In a large bowl, combine the noodles, cilantro, green onions, cucumber, carrot, and about 2/3 cup dressing and toss until well combined.  

Add the tofu and toss again gently.  

Sprinkle sesame seeds over the top.

Vegetable-za'atar pizza

When I saw this pizza recipe on one of my favorite blogs (Good Things Catered), I knew I HAD to make it. The last time we were in San Francisco, I bought some za'atar at a Middle Eastern grocery store specifically for that recipe.  If you've never had it, you are really missing out.  According to wikipedia, za'atar is a spice blend that includes dried oregano, thyme, marjoram, sesame seeds, and sumac.  I can't wait to use it in more recipes!

The original recipe calls for grilling the vegetables and the pizza.  Since we only have a charcoal grill and I'm not overly competent when it comes to those, I decided to adapt the recipe to be made entirely indoors.  I'm sure I'm missing out on a lot of great flavor by not grilling, but it was still incredibly good.

This recipe took an hour from start to finish, including making the dough, because I found a great quick pizza dough recipe here.

Pizza dough:
(adapted from Recipe Zaar)
1 (1/4 ounce) package active dry yeast
1/2 tsp sugar
1 cup water
1 tablespoon olive oil
1/2 tsp salt
1 1/2 cups bread flour
1 cup whole wheat flour

Preheat oven to 450 F
Mix yeast and sugar in warm water until dissolved.
Stir in oil, salt and flours and stir until it forms a dough ball.
Cover bowl with a kitchen towel, place on top of your stove while the oven is warming up.
Let rise at least 15 minutes, while you prepare the toppings.

Topping:

(adapted from Good Things Catered)

1 Tbsp olive oil, divided
1 large garlic clove, minced
2 tbsp za'atar
large pinch salt
ground pepper to taste
1 small zucchini, halved along the horizontal and sliced
1 small yellow squash, halved along the horizontal and sliced
1/2 medium red pepper, julienned

1/2 medium green pepper, julienned
1/2 small head broccoli, small crowns cut off base
6 cherry tomatoes, halved
1 - 1 1/2 c. mozzarella cheese

Heat 2 tsp olive oil in a large skillet over medium-high heat.

Add the zucchini, yellow squash, pepper, and broccoli and season with a nice pinch of salt and ground pepper.
Saute just until the vegetables are crisp-tender.
Divide the dough in half and roll out into large rectangles. 

Transfer to baking sheets lined with parchment or a Silpat.
Drizzle about 1 tsp olive oil onto each pizza and spread evenly using fingers.
Spread garlic, then za'atar onto pizzas, dividing evenly.
Lightly salt and pepper each pizza.  

Place half the sauteed vegetables on each pizza, then sprinkle with cheese and cherry tomato halves.
Bake for about 15 minutes, or until cheese is bubbling and the crust is browning.

Pistachio Macaroons

This recipe caught my eye as I was flipping through "How to be a Domestic Goddess," a fantastic baking book by Nigella Lawson.  They are fancier than the drop cookies I usually make and the flavor is great in the cookies alone, and even more so in the filling.

I made miniature ones, about one inch across, and I think I over-baked them.  I also had a slight problem with the eggs whites losing volume as I folded in the pistachio-powdered sugar mixture, so I might try adding a pinch of cream of tartar next time.

Regardless of my small setbacks, I definitely recommend these cookies!

macaroons:

1/3 cup pistachios

3/4 cup powdered sugar

2 large egg whites

1 tbsp sugar

buttercream:

1/4 cup pistachios

1 2/3 cups powdered sugar

1/2 cup softened butter

Preheat oven to 350 F.

Grind pistachios in a food processor with the powdered sugar until fine as dust.

Whisk the egg whites until fairly stiff, sprinkle the sugar over, and whisk until very stiff. 

Fold the whites into the pistachio-sugar dust, and combine gently.

Pipe small rounds onto a lined baking sheet using a pastry bag with a plain 1/2" nozzle.

Let them sit 10 minutes to form a skin, then bake for about 10 minutes.  They should be set but not dried out.

Remove from the oven and let cool on their sheets.

For filling:

Grind nuts and powdered sugar in the processor as before, then cream the butter and continue creaming as you add the nut dust.  Make sure you have a well-combined soft buttercream.

Then just sandwich the filling between two cookies.

Turkey Meatballs

My first attempt at making meatballs was a total disaster.  As soon as I put them in the pan, they all fell apart and I felt completely defeated.  This time around, I used a Joy of Cooking recipe (using ground turkey rather than ground beef), and they were delicious.  I left out tomato paste because I didn't have any.

(adapted from Joy of Cooking)

1 pound ground turkey

1 garlic clove, mixed

1/2 cup chopped parsley

1/2 cup grated Parmesan

1 medium onion, finely chopped

1/2 cup fresh bread crumbs

1 large egg, beaten

1 tsp salt

1/4 tsp pepper

1/2 tsp dried oregano or Italian herb blend

2 tbsp olive oill

1/2 cup all purpose flour

1 cup Marinara sauce

Preheat the oven to 375

Mix all ingredients well, except oil, flour and Marinara.

Form into 2" balls, and dredge in flour.

Heat 2 tbsp olive oil in a large skillet or frying pan.

Brown the meatballs, turning while cooking.

Place in a baking dish and cook in the oven for about 10 minutes.

Warm the marinara in a sauce pan, and add to the cooked meatballs, stirring gently, to serve.

Cucumber Yogurt Salad

I got this recipe from my dear friend and neighbor, Brigitte.  She always has really good Middle Eastern recipes, and this is no exception.  A delightful and refreshing side, it is perfect with a multitude of main dish options.  

1 large garlic clove crushed in 1 tsp salt

about 8 fresh mint leaves

1 quart plain yogurt

1 English cucumber or 2-3 Persian cucumbers

Mash the garlic with the salt and chop the mint, then mix together in a bowl.

Add the yogurt, blending well.

Peel and cut the cucumber in half lengthwise, then slice them in thin half-rounds.

Fold in the cucumber.