Revisiting Some Great Foods

Ever since moving to the southwest in late June, I have mostly been occupied with unpacking and finding "homes" for things. I have only really experimented with one new recipe, in these past months. That doesn't mean I haven't cooked, and I have so many great recipes (if I do say so, myself) that I am thoroughly enjoying going back over some of them.

Hamburger Andouille Gumbo

I am planning to let my website lapse this Fall, due to circumstances that are highly frustrating and too numerous to go into, and so any recipes that are in the website but not here in my blog, I will be working to get into the blog soon. Not to the entire detriment of any new recipes I come up with, but just to have old favorites included. Of late, I have been using a lot of hamburger, first in deference to my husband's poor teeth, but also as it is less expensive than some meats, as moving is an expensive undertaking. One of the recipes I have had in my website but not in this blog, is Hamburger Andouille Gumbo. Since I made it originally many years back, I have made it a few other times, and it is always amazingly good, despite not being completely authentic, with hamburger. All the other flavors are totally authentic though, and the flavor is terrific. 

If you are unfamiliar with Andouille sausage, a very Louisiana type sausage (though originating in France), it is a quite highly spiced style. If it is unavailable where you live, substitute with a smoked, spiced (preferably pork) sausage of your own taste.

Hamburger Andouille Gumbo

Hamburger Andouille Gumbo

Makes 8 servings

½ cup shortening or oil
½ cup flour
2 tablespoons oil for cooking vegetables
2 onions, chopped
2 green bell peppers, chopped
6 stalks celery, chopped
3 cloves garlic, minced
1 pound hamburger
2 – 4 andouille sausages (or other spicy sausage)
1 tablespoon fresh thyme leaves
¾ teaspoon dried oregano flakes
¾ teaspoon dried basil
2 bay leaves
½ teaspoon ancho chili powder, or cayenne if heat is tolerated
6 cups stock or water
1 teaspoon salt and a few grinds of pepper, to taste
Filé powder for serving

Make the Roux: Heat a heavy soup pot and melt the shortening or oil. Add in the flour and over relatively high heat, stir briskly with a whisk for about 10 minutes, until the roux has turned a very deep, dark mahogany chocolate color. Remove from heat and whisk a few times, in case the residual heat of the pot continues cooking. If the roux scorches, there is no salvaging; it must be made again.

In a large skillet, heat the 2 tablespoons oil and sauté the onion, bell pepper, celery and garlic until soft, about 10 minutes. Add this to the pot with the roux. In the same pan, brown the hamburger very well. Add to the roux, along with the andouille (pronounced "on-DOO-eee") sausages and the thyme, oregano, basil, bay leaves, ancho powder and stock. Add salt and pepper, and check for seasoning. Bring this mixture to a boil, reduce heat and simmer for at least an hour to meld flavors. Serve the gumbo over white rice and pass the file powder.

NOTES: Filé powder, pronounced "FEE-lay", is powdered sassafras. It is generally found among the spice jars in the supermarket, and adds a bit of  flavor along with the ability to add just a little thickening. It should not be added to a gumbo while cooking, but only in the bowl when ready to eat. If added in to the cooking pot, it may become stringy. Use from one teaspoon to one tablespoon, as per taste, to a bowl of gumbo.

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Another of the recipes I want to include here in my blog is something I originally created for the very first "Winefest Renaissance" back in 2013, held to raise funds for a new building for the (then - pre-move) local Aberdeen Boys and Girls Club. This building has been long since built and is allowing so many more children a safe place to spend their time. The recipe was for Squash, Apple, Leek and Asiago Triangles. While these require a bit of quick work when wrapping with Phyllo (Fillo, Filo) Pastry, once you get the hang of it, it is quite simple. 

These can be made ahead: roll the filling in the pastry and brush with butter, then set onto parchment lined baking sheets to freeze. Once frozen, carefully set them into containers to keep for up to three weeks. Remove from freezer and set onto baking sheets and bake just before serving. OR, the filling can be made up to a few days in advance and then rolled into the pastry just prior to baking.

Rolling little triangle packets of phyllo

The rolling process is as for rolling a flag, into a neat triangle. How large or small the triangles will be determined by how wide the lengths of phyllo dough are cut. Two inch widths are great, making a small, easy to pick up and eat little bundle, for a walking-around type cocktail party. If made larger, then they would be perfect to serve as a first course to a larger meal. Either way, these were created specifically to pair with a buttery Chardonnay wine, and made an amazing pairing.

Phyllo dough must be handled with great care, since it is delicate and dry to the touch. Carefully unroll as many sheets as needed and store the remainder immediately. Place sheets not immediately in use between damp towels to prevent drying. If weather is hot and dry, sprinkle a little more water on the towels periodically. The folding process requires starting with two layers of phyllo pastry, then brushing with melted butter. Cut the pastry into two-inch wide strips down the length of the pastry. Placing a small amount (from 1 tablespoon for these tiny pastries to 2 tablespoons or so for larger ones cut three or more inches wide) on one corner of the pastry nearest you (figure a), take the lower right corner and fold it across to the left, making what was the edge nearest you, now touch the left side (figure b). Now take the point nearest you and bring it up vertically (figure c), then flip the bundle to the right (figure d), each time lining up edges neatly into triangles. Continue, repeating this pattern (flip up left, flip up, flip right) until you reach the end of the strip of phyllo. Brush the outside of the little packet with melted butter, then set on a parchment lined baking sheet. Begin again with the next strip. The filling mixture should allow using the entire box of phyllo. 

Squash Apple Leek and Asiago Triangles

Squash, Apple, Leek & Asiago Triangles

Squash Apple Leek and Asiago Triangles

Makes about 50 triangles

FILLING:
2 - 3 leeks, white and light green parts only
1 - 2 tablespoons unsalted butter
2 tablespoons dry sherry or other dry white wine
¾ pounds butternut squash, peeled
2 (6 to 7 ounce) apples (I used Pink Lady)
1 teaspoons salt
1 teaspoon freshly grated nutmeg
A few grinds of black pepper
---
1 cup grated Asiago cheese, about 3 ounces
---
1 box Phyllo sheets
1 stick butter, melted

FILLING: Cut ends off leeks, leaving only the white and lightest sections (about 4 to 6 inches) and slice in half lengthwise. Fan the layers under running water to clean out any mud or grit. Laying flat side down, cut them again lengthwise, then slice across into thin strips, making about 2 cups. Cut off about a 4-inch neck section of the squash, about ¾ pound. Peel and cut in half lengthwise. Laying flat side down, cut each section into three more lengthwise sections. Slice each of these across into thin pieces about 1 x 1½ inches, making approximately 2+ cups. Peel and core the apples and cut into 8 wedges apiece. Slice across the wedges into thin slices, making about 3 cups, total.

In a large skillet over medium to medium-high heat, melt the butter. Add in the leeks and sauté for about 5 minutes to soften, stirring occasionally. Add the Sherry and cook to evaporate, stirring occasionally, about 3 to 5 minutes. Add the squash and toss to combine; cook for another 5 minutes before adding apples. Add in salt and nutmeg and a few grinds of black pepper. Reduce heat, cover and cook for about 10 - 12 minutes or until the squash and apple are very tender. Take off the heat and cool slightly for about 20 minutes. At this point, the recipe can be held in the refrigerator for up to 3 days.

Before using, thaw the box of Phyllo at least 12 hours in the refrigerator, or 4 hours at room temperature before using. Have a stick of butter melted and a pastry brush at the ready. Add the shredded Asiago cheese to the filling mixture. 

ROLLING AND BAKING: Preheat oven to 375 degrees. When ready to make the triangles, unroll the phyllo from one packet (usually 2 packets in a box), covering the sheets completely with a damp towel to prevent undue drying. If the phyllo becomes too dry it will split and break and folding will be impossible. Set the phyllo sheets to one side, then remove two sheets to an open work surface, short end facing you, and quickly brush with melted butter. Slice along the length of the sheets, making approximately 2-inch wide strips. See above for further instructions on rolling the triangles. Once rolled and brushed with more melted butter, the triangles, set on baking sheets, may be well covered and frozen for up to 2 weeks, then removed from the freezer and baked straightaway, or they may be baked immediately after rolling. Bake the triangles for about 20 minutes, or until golden. Serve hot, or at room temperature.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Falafel for Breakfast, Mealtime or Appetizer

My First Falafel

Not too long ago (July, to be exact), I made Falafel for the first time. I made them again, very shortly after, because my husband and I just truly loved them that much. Then shortly after that, there was a recipe in my September Food and Wine Magazine that was called Baked Kabocha Falafel. While this recipe didn't even have real chickpeas in it, but only chickpea flour, I really didn't want to go there, but the idea of adding squash to the falafel mixture intrigued me. 

To be clear, I have been pan-frying the falafel, made into small patties. I intensely dislike deep frying anything and avoid it at all cost. Not because of the frying, but just because of all that oil, and what to do with it afterwards, since it isn't likely to be used again in the next 5 years or so... My original intent was to bake the falafel, but ended up just pan-frying them all, and they taste so good, I haven't wanted to mess with the status quo. So pan-frying it continues to be.

I sat down with the original recipe I had created and thought about just how much squash should be added, or how much chickpea mixture to remove, in order to make the recipe taste good. I came up with amounts I felt would work and got to it. I still wanted to soak the chickpeas for 24 hours prior to making the mixture, so those went to soak. Meanwhile, I didn't have Kabocha squash but did have a Butternut Squash waiting to be used. I baked the butternut squash, in order to introduce the least additional liquid to the falafel recipe, and then once baked, I measured out 12 ounces of squash. To make the mixture, I did exactly the same thing as I had done previously: everything into the food processor and processing until well broken down, scraping the bowl often, to evenly distribute the ingredients. 

Butternut Squash Falafel

Lo and behold, I liked this mixture even better than the original one! 

One, it was easier to work with and form into patties. And two, I think it tasted just a tiny bit better. I grant you, the taste was not hugely different, but the ease of forming the patties really made these worthwhile. It seemed the pureed squash almost acted as a binder of sorts. I used no flour, no chickpea flour and no other binding agent. And these come out so great! 

So, now I have a Wine Tasting that I have to create foods for coming up on December 20th. Yikes! Nearly Christmas! And in thinking about what to make for this wine tasting, I had already come up with the Smoky Andouille & Corn Pouches, which pair excellently with a Malbec. And then I came up with the Mock Wellington Bites, which will pair well with a Cabernet Sauvignon, or other strong Red. Aside from those two, I am making two appetizers I have made before, and which are so flavorful: Hoisin Pork with Blackberry Chutney which pair with Pinot Noir and Spanakopita Cups that pair excellently with the austere features of a good Sauvignon Blanc or other white wine with that tartness level.

Butternut Squash Falafel as Appetizers

I decided to make these Squash Falafel, along with some mini Pita Breads, using a little Hummus and Turnip Pickle to decorate them. As it happened, the mini pita breads (I made 40 little breads rather than the 8 a recipe called for) worked perfectly. Cutting each one in half, each half held one little falafel patty perfectly. They are so darned cute and so amazingly tasty. I tasted them with a Chardonnay, which was perfect, but would love to try them with either an Albariño or Torrontes, or even a Pinto Gris to see how those might pair. But for now, I know that they pair with Chardonnay, and that's a great start.

These do not need to be used as an appetizer portion, not by any means. Since I do need appetizer portions for the Wine Tasting, mini pitas were a great holder, but if you aren't up to making all these little pita breads, consider cutting large, soft flatbreads into small squares (or even rounds) and spreading with a little hummus or tahini and yogurt spread and setting one little falafel on top, then garnish with something like these Turnip Pickles or with olives or other condiment.

As I write this and thought about it, I realize I never have placed my hummus recipe in this blog, so I will rectify that oversight here, also.

Butternut Squash Falafel

Butternut Squash Falafel as Appetizers

Makes about 38 (1½-inch diameter) falafel patties

1 cup (6.55 oz / 186 g) dried chickpeas
12 ounces baked butternut squash
½ medium onion, in chunks
½ cup fresh cilantro leaves
¼ cup fresh parsley leaves
¼ cup fresh mint leaves
1 teaspoon ground cumin
1 teaspoon ground coriander seed
2 cloves fresh garlic, minced
1 teaspoon salt
freshly ground black pepper, to taste

Place the dry chickpeas into a large bowl and cover with water to rise above the chickpeas by at least 3 inches. Cover with plastic wrap or a lid of some kind and soak for 24 hours. Bake the squash in a 400 degree oven for about 50 minutes, or until tender all the way through when pierced with a knife. Allow to cool, then remove skin, scoop out seeds and weigh out 12 ounces of the squash. Use any remainder for another purpose.

Drain the chickpeas, discarding the water. Place the chickpeas into a food processor along with all the remaining ingredients. If your food processor is small, divide the ingredients into two or even three batches. Process each batch until the chickpeas are like coarse meal. There should be no large lumps of chickpea left. Stop and scrape down the sides of the bowl often. 

Place the mixture, covered, in the refrigerator for at least an hour, or overnight. Use a small scoop of about a tablespoon of the mixture and form a small, round patty about ⅜ to ¼-inch thick and about 1½-inches in diameter. Have a skillet heated to medium or medium low. Use oil as needed (I used olive oil) to keep the patties from sticking to the pan and fry them on each side until they hold their shape and are deeply golden browned on both sides. Fry them in batches, as needed, removing to paper toweling to drain.

Hummus

Hummus

Makes about 2 cups 

1 (15-ounce) can garbanzo beans/chickpeas
2 cloves garlic
3 tablespoons Tahini (sesame paste)
3 - 4 tablespoons lemon or lime juice, to taste
⅓ to ½ cup good quality olive oil
salt and pepper, to taste

Drain the chickpeas and run them under water for at least a couple of minutes. Drain well and place in food processor along with the garlic (mince first or it could end up in large chunks), tahini and about 2 tablespoons of the lemon/lime juice. Process until smooth, stopping to scrape down sides as needed. Gradually drizzle in the olive oil, until incorporated. Taste for salt and pepper, and add salt and more lemon juice if needed, to taste.

NOTES: To make this into red pepper hummus, drain a tiny jar of roasted red bell pepper with the initial ingredients. Substitute the red bell pepper for a few artichoke hearts, if desired, or with spinach.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Wellington Style Appetizer for the Holidays

I have mentioned that I will be making appetizers for a wine tasting on December 20th. Kind of close to Christmas for my comfort, but I am diligently working on things that can be made ahead. A week or two ago I wrote about a recipe I made for Smoky Andouille Corn Pouches. That experiment turned out well, so I will be proceeding with that recipe for the wine tasting, as those little pouches paired excellently with a Malbec I happened to have.

Mock Wellington Bites

So, in casting about for something else new to make, and pair with a red wine (since this group mostly prefers red wine), I thought about Beef Wellington. However, I didn't want to spend a bundle and I wanted them to be tiny enough for a couple of bites. In order to manage this, I felt that the meat would have to be diced very small. My reasoning on this: a single larger cube of meat would be harder to bite into. We are talking about walking around with a little appetizer in hand. We do not want someone to take a little bite and end up with the meat on the floor, or worse yet, take a bigger bite and end up with a large piece of meat in their mouth and the rest of the pastry empty. 

Sauteed Mushrooms, Fried Meats and Assembly

To balance this out, I felt that small diced meat would be best. And then, what else would go in them? Long, long ago, my husband and I frequented a restaurant in Kalamazoo. They had a most wonderful Individual Beef Wellington on the menu, and I have recreated this, using the things I knew were in there (filet mignon, bacon, mushroom), and then adding in things that would make these basic ingredients taste exceptional. They have always turned out wonderfully flavored and perfectly done, so I went with the flavors I used for those. Mushrooms? Absolutely. I pulsed them fine in the food processor and sautéed them in butter and oil until they started browning, then added in garlic and fresh thyme leaves and some dry Sherry for flavor, cooking it out completely.

Mock Wellington Bites

I diced bacon and fried it crisp and set it aside while quickly sautéing the tiny cubed meat over very high heat. I did this in batches (with my extractor fan on high so the smoke alarm wouldn't deafen me!), so it wouldn't steam in the pan, then removed to a bowl. It still released a lot of liquid, which I poured off. Once the meat was done, and cooled, the bacon went in with the finished meat, along with freshly minced rosemary and some Gorgonzola crumbles. The Gorgonzola is one thing I never put in my Beef Wellingtons, but I was going for maximum flavor, something that would pair well with a strong red, like a Cabernet Sauvignon.

Of course, this excellent set of mixtures would be wrapped in puff pastry, so I tried out folding little pouches just as I'd done for the Smoky Andouille Corn Pouches. It seemed to work well. I froze the pouches, to be baked later. A day later I tried out baking just 4 of the pouches to see how they baked and how the whole little package came out. As it happens, they came out really wonderfully well. The only thing was that because they were so small, at 475 degrees the outside of the pastry got beautifully browned while the inside of the pastry was still doughy. I will lower the temperature to 400 degrees when baking the remainder. 

I felt that freezing the little pouches before baking was a good idea for a few reasons. First, it keeps the pastry in place while it begins baking, so they tend not to pop open in the oven, and they expand beautifully this way. Secondly, the insides are already cooked, so they only need reheating while the pastry gets baked. Thirdly, freezing means I can have them prepared way ahead and baked briefly just before serving. Best of all worlds.

Mock Wellington Bites

Makes 32 Little Bites

Mock Wellington Bites

MEAT:
5 - 6 slices thick bacon, diced
2 tablespoons bacon fat, reserved from frying
1 pound sirloin steak, in ¼-inch cubes
½ teaspoon salt
Freshly ground pepper, to taste
1 tablespoon fresh rosemary, minced finely
½ teaspoon Beef & Pork Seasoning
6 ounces Gorgonzola Crumbles

MUSHROOMS:
1 tablespoon each butter and olive oil
1 pound mushrooms, finely minced
½ teaspoon salt
2 cloves garlic, minced finely
1½ - 2 teaspoons fresh thyme leaves, minced
⅓ cup dry Sherry (NOT cooking Sherry!), or white wine, optional
-----
½ medium onion, minced finely
½ teaspoon salt
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1 Package Puff Pastry (2 sheets)
1 egg, for egg wash when baking

Remove the Puff Pastry Sheets from the freezer, unwrap and set on the counter to thaw completely.

Heat a large skillet and fry the diced bacon until crisp. Remove the bacon to paper toweling to drain, reserving 2 tablespoons of the bacon grease aside.

Use 1 tablespoon of the bacon grease in the pan and heat to high heat. Add half the meat cubes and sear them briefly, tossing until very little pink remains. Turn out into a bowl. If more grease is needed, add the second tablespoon of grease to the pan and sear the second half of the meat, adding it to the bowl when done. Giving the meat a few minutes to settle, drain off any liquids that form. Add in the salt, pepper to taste, rosemary and Beef & Pork Seasoning and toss well. Once the meat has cooled, add the drained bacon and the Gorgonzola Crumbles and toss well. Set aside.

In a clean skillet, heat to medium or medium high heat and add in the butter and olive oil. Add the mushrooms and the first ½-teaspoon salt and sauté, stirring and tossing continually. They will release a lot of liquid, but keep stirring until it has all evaporated and the mushrooms begin to take on a bit of golden brown color. Add in the garlic and thyme leaves and toss to distribute. Add the Sherry or wine, if using, and stir, cooking until all the wine has evaporated. Remove the mushrooms to a bowl.

Add the onions and the next ½-teaspoon salt to the pan and sauté the onions gently, over medium low heat, stirring often, until they get a golden color. Add the onion to the mushrooms and mix well. Set aside and allow to cool.

Flour a surface and unroll one Puff Pastry sheet. If it is completely thawed, it will open without cracking. If it wants to crack apart at one of the folds, it is not thawed enough. Once ready, lightly dist the top surface with flour.

Roll out the pastry sheet to about a 16½ x 16½-inch square. Keep it as squared as possible. Trim off the outer edges all the way around, leaving a 16 x 16-inch square. Cut the large square into 16 smaller, 4 x 4-inch squares: first cut the square in half in one direction, then each half into halves in the same direction. Repeat this halving in the opposite direction. Have a small cup of water at hand, for moistening the edges of the squares, when folding.

Folding the Wellington Bites

Using a teaspoon measure, scoop a generously rounded, packed portion of the mushroom mixture onto the center of each 4-inch square. Neaten it into a flat circle and then using the same teaspoon, scoop up a generous portion of the meat mixture, placing it atop the mushrooms on each square. Press the meat into neat mounds. Moisten all four edges of the square. Lift two corners, bringing the points together and sealing the seam. Lift another point to the center and press to catch the point with the previous two, then seal that edge. Now, bring up the remaining point to the center, pressing it with the other points, to adhere, then press the remaining two edges to seal. Do this with each of the 16 squares.

Set the little packets onto a baking sheet once they are completed. Repeat this whole process with the remaining Puff Pastry sheet, for a total of 32 little pouches. Set the baking sheet into the freezer and allow the packets to freeze for at least an hour. If baking that day, preheat the oven to 400 degrees.

DO AHEAD: If making these ahead, once frozen, remove all the little frozen pouches to a zip-top bag and keep them frozen for up to 3 weeks. When ready to bake, preheat oven to 400 degrees. Set the frozen pouches onto a baking sheet.

Whisk the egg lightly with 1 tablespoon of water, for the egg wash. This will make the pouches bake beautifully golden, with a pretty shine. Using a pastry brush, brush the top sides of the pastries with the egg wash. Do not allow egg to drip onto the baking sheet, as this can "glue" them to the pan, making removal from the tray very difficult later. Bake the pastries for 10 or 12 minutes, as needed for the pastry to become beautifully golden and puffed. Serve hot or at room temperature, preferably with a nice glass of Cabernet at hand. 😀

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Various Things I Have Been Working On

Middle Eastern Cookbooks

I haven't been writing many blogs. It certainly isn't due to lack of cooking.

Ever since my husband came home with a stack of Middle Eastern cookbooks for me to try out, I have been reading through recipes, book after book . . . and trying some of them out. I've made a version of "Rose Harissa," though mine is not hot spicy, but just spiced. I made a Moroccan bread with cheese rolled and folded into it. These flat breads were amazingly delicious, but loaded with a tablespoon of butter/oil per bread; lots of fat calories, not even counting the cheese. They sure were good though! And I made a Moroccan dinner with chicken and rice, loaded with dried fruits. Last evening I made "Nan e Barbari" from the "Hot Bread Kitchen Cookbook" (third from the bottom of my "stack"), available on Amazon.

This bread recipe is found all over on the internet, usually under the name of Persian Flatbread or just Barbari. Looking through many of the recipes (at least 10 of them), they are all very similar. It is a simple enough recipe, using flour, water, salt and yeast. What sets this particular bread apart is the shaping of it, and also the fact that it uses a cooked flour/water topping called "roomal," that seems to play the part of sealing in moisture and creating a nice crust.

Persian Flatbread - Nan e Barbari - Barbari

Looking through the recipes, I also watched one video, and liked how this young woman made her Persian Flatbreads. The site I watched was on YouTube, here, and shows the method well. I believe it helps to have the recipe in front of you, or like me, to have already tried it, and then see what kinds of changes might have been good. 

For me, I added more flour, in an effort to approximate what the book said the dough should be like, but might have been better off leaving the dough just as wet as it started out. A wet dough leaves nice big holes in the finished product, and would be a definite plus. Other than that, for such a simple bread, the flavors were absolutely tremendous, and I would certainly make it again in a heartbeat.

I had already started a dinner from another of the cookbooks, one that was supposed to use lamb stew meat, but instead I used beef stew meat. It was highly flavored with so many things I was really curious how it would taste in the end. It used allspice and cardamom, dill and garlic, sesame tahini and a LOT of sumac! I mean a LOT! The recipe was for two pounds of meat, but I was using just one pound, so I divided the recipe in half. Even so, it called for ONE CUP of ground sumac. Yikes. Well, for starters, though I had sumac, I certainly didn't have a whole cup of it, so I used what I had, which was ¼ cup. Even at that much, the dish was decidedly pink colored from the rosy sumac, and for my husband and me, had sufficient sour notes to not need more. We are not Middle Eastern, and not accustomed to some of the flavors. But regardless, the flavors were extremely delicious and we really enjoyed the meal.

Another Wine Tasting Coming Up

Meanwhile, another wine tasting has been scheduled, this time for December 20th. So close to Christmas, this will be a bit of a busy time to be making so many extra things. Still, my appetizers are part of the deal, so I have been thinking on what to make for this wine tasting. I like to pair my foods as closely as possible to a particular style of wine, so that both wine and food are at their best advantage. In this case, I do not have much control over which wines will be served, so I can only hope and suggest. For now, I am working on two new appetizers. I made one a few days ago, using two different methods. I am still deciding which I shall ultimately use. One is decidedly easier, and the other decidedly more finicky to make, though these last are cute as buttons, so I am leaning in that direction.

Smoky Andouille & Corn Tarts or Pouches

I opted to use some Andouille sausage, along with corn, mozzarella and smoked paprika as flavors. If Andouille sausages are not available, use any smoked and highly flavored sausage, such as a good Kielbasa. Despite the fact that I used the smoked paprika in both the tart dough and in the filling mixture, the "smoky" flavor seemed curiously absent. Still, the dough had the most lovely warm hue. And either way, the flavors were wonderful, so these are a keeper, no matter what. Best of all, they pair magnificently with a nice Malbec (I was drinking "Layer Cake" Malbec).

Making the little tarts, shown at left in the photo above, you would proceed the same way as for countless other tarts. Divide the dough into little balls, then press into mini tart tins. And, I am talking of mini, as in 24 little tiny bites in one tart tin. These are all of 1½-inches across. Lovely little appetizer bites. Easy to pick up and walk with. Easy to take a bite and then a sip of wine. 

Two little cookie scoops

I used one of the two mid sized "cookie scoops" to scoop the filling into both the little tart shells and into the pouches, but more about the pouches in a minute. If you don't have these little cookie scoops, firstly, you really should get some, because they are absolutely invaluable! But, the smaller sized scoop I have is about a two-teaspoon capacity. The slightly larger one is one tablespoon capacity. The two-teaspoon sized scoop is just right for both these tarts and the pouches. Just for decorative purposes, I set a slice of jalapeno pepper on top of each of the tarts. This is entirely optional.

Smoky Andouille & Corn Tarts or Pouches

Makes about 45

Smokey Andouille & Corn Tarts

TART DOUGH:
½ cup unsalted butter
6 ounces cream cheese
2 cups flour
1 teaspoon smoked paprika

FILLING:
2 andouille sausages (about 12 - 13 ounces, total), chopped finely or in tiny dice
1⅓ cups canned corn, drained
2 cloves garlic, minced
4 ounces mozzarella shreds
3 scallions, minced
3 large eggs, lightly whisked
1 - 2 fresh jalapeños, sliced into thin rings, optional
1 egg, mixed with 1 tablespoon water for egg wash (optional for pouches)

Make Tart Dough: Cut together all the ingredients with a pastry cutter or two forks, or rub together with fingers. Once the dough starts to come together, bring it all into a ball and allow to rest for a few minutes. Divide the dough into the wells of 48 mini tart pans (approximately 1-inch across at the base). Press into bottom and up sides of the wells, then set into refrigerator until needed.

Smoky Andouille & Corn Pouches

Preheat oven to 375 degrees. Make Filling: Combine all filling ingredients except the jalapeno and egg wash, and mix well. Using about 2 teaspoons filling per tart shell, fill the shells. Top each little tart with one jalapeño slice and bake for 22 to 25 minutes, or until golden and set.

ALTERNATE POUCHES: To form the little pouches instead of tarts, roll the dough out very thinly. Cut the dough into 3-inch squares. If any square is a little too thick, roll it a bit more and trim. Moisten all along the outer edge of the square with water. Begin by making a little pocket to fill. As shown in the first picture below, bring up two of the corners and pinch closed the seam this creates, creating a pouch at one end. Scoop some filling into this little "cup" (figure 2), then bring another corner to the center, pinching along that seam (figure 3) to seal tightly, and finally bring up the last corner, and pinch the seam to either side to seal the pouch completely.

Making Smoky Andouille Corn Pouches

Make the egg wash and using a pastry brush, apply the wash to all the upper surfaces of the pouches. Set the pouches onto a parchment lined baking sheet and bake at 375 degrees for 22 to 25 minutes, or until golden.

MAKE AHEAD: If needed, these can be made, baked and cooled, then frozen for up to 3 weeks. To reheat for serving, preheat oven to 375 degrees. Set the frozen pastries onto a baking sheet and bake for 7 to 8 minutes, or until heated through.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Foods from Hawaii to the Middle East

After returning from the greater Seattle area while visiting with my son and his new lady, who is half Hawai'ian, I got a bit of a taste for things Hawai'ian. We only ate one Hawai'ian meal, but I also got to hear a whole lot of really beautiful Hawai'ian music as well. When I returned home, I quickly looked up some of the great songs I had heard and got those into my Amazon Music lickety-split. Next, I made an approximation of an "Island Style Pho," which I called "Coconut Chicken Soup." I think I made a very good likeness of that soup.

Pineapple Macadamia Rice

Since part of that soup was Huli Huli Chicken, I first had to make that, and I love how the recipe came out also. Since in that first occasion I was cutting up the chicken into the soup, my husband and I both really wanted to try the chicken on its own. The flavors are just sublime. This past Monday (after marinating the chicken over the weekend), I grilled the second batch of Huli Huli Chicken. All I can say is it must be tried to believe how amazing it is. 

Next I needed to have some kind of side dish to accompany the chicken, so while I have actually made a rice dish with some of the same ingredients just a couple of months back, and which I called "Tropical Rice," I wanted to take it a little farther this time. It is quite similar in most respects, with the same additions of brown rice, scallions, bell pepper, lime juice, grilled pineapple and macadamia nuts, I think, if my memory serves, that this version was a little bit better.

Pineapple Macadamia Rice

Pineapple Macadamia Rice

Serves 6 to 8

1 cup brown rice
2 cups water
1 teaspoon salt
1 teaspoon coconut oil
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⅓ cup unsweetened shredded coconut
2 teaspoons coconut oil
1 medium onion, cut into wedges
½ lime, juice only
2 - 3 cloves fresh garlic, minced
1 tablespoon fresh minced ginger
½ bell pepper, sliced thinly
1 - 2 teaspoons dark sesame oil
4 scallions, sliced thinly on the bias 
1 cup grilled pineapple, in small cubes
2 - 2½ ounces macadamia nuts

Earlier in the day, or the day prior, cook together the first 4 ingredients according to package directions. Once cooked, fluff the rice and allow it to cool completely. Set aside or refrigerate until needed.

In a large, dry skillet, toast the shredded coconut until it is golden. Pour onto a plate to cool and set aside. Grill the pineapple in a large chunk or two, until it is tender and has some nice grill marks. Cut it into small cubes.

In the same skillet as previously, over medium heat, add the 2 teaspoons coconut oil, then saute the onion until very tender and beginning to brown at the edges. Add in the lime juice (at least a tablespoon: if your limes are dry, squeeze more, to make at least a tablespoon of juice) and stir, cooking until all the juice has evaporated. Add in the garlic, ginger and bell pepper and stir-fry until very fragrant. Add in all the rice and stir-fry until some of the grains begin to brown slightly. Add in the remaining ingredients, leaving aside a tablespoon each of the scallions and macadamia nuts for garnish. Stir well, then serve immediately, garnished with the remaining scallions and macadamias.

And now, to the Middle East . . .

Also, recently I have taken more of an interest in eggplants. Anyone who knows me, or who has read my blog, may know that as a child, eggplant was almost the worst thing I could imagine having to eat. It has taken me all this time to even begin to warm up to the whole idea. I have eaten a few things with eggplant and liked then, such as my sister's Eggplant Parmesan. With enough sauce and cheese, most things can be disguised enough to be edible. And so I come to Baba Ghanoush. I have read of Baba Ghanoush (or Baba Ganoush, Baba Ganouzh, etc) for a long time, but having eggplant play the major role in that dish has so far deterred me from trying it. 
 

Baba Ghanoush

Still, this summer, as I saw eggplants start to make an appearance at the Farmers' Market, I have felt the need to buy one, here and there. And so I bought an eggplant last week, and it sat there staring at me on the counter, while I tried to think what to do with it. Baba Ghanoush popped into my mind. I tried to quell the thought, but I finally gave in and looked up what constituted Baba Ghanoush. I was somewhat surprised to find that it is basically the same ingredients that make hummus, which I love. Just substitute grilled, peeled eggplant for the chickpeas and hey, Presto! A beautiful dip.

Baba Ghanoush

Okay, I baked the eggplant, because it's starting to get chilly up here. It was difficult enough trying to grill the Huli Huli Chicken on Monday, because aside from being chilly out, it was also so windy as to make it a challenge to keep the grill lit. I ended up backing the car out of the garage and having the grill just inside the garage, out of direct wind. So, baked eggplant it was. And then I put in the ingredients I felt should make this dip taste good, and I was actually shocked to find that I really LOVE Baba Ghanoush! Wow!

I made one smallish eggplant to try this recipe, and the recipe came out to be approximately ¾ cup of dip. To make more, just double or triple the recipe as needed. I left my Baba Ghanoush totally unadorned for my photos. Many things are suggested, for serving, from simply drizzling with more olive oil, to serving with olives, pine nuts, parsley, etc. Some photos I saw online had so many things over top that there was absolutely no view of the main event. I think it was pretty enough on its own, so I unashamedly photographed it gloriously nude.

I chose to add an ingredient that I never saw in any of the recipes: Sumac. Sumac is a Mediterranean / Middle Eastern spice that is used as a souring agent, similarly to lemon/lime juice or tamarind in other areas of the world. Click on the link at the beginning of this paragraph to read more about sumac. This ingredient is in no way needed to make Baba Ghanoush, but I felt it would add something.

Baba Ghanoush

Baba Ghanoush

Makes about ¾ cup

1 medium/small eggplant (11 to 12 ounces)
2 cloves garlic, minced
(2 tablespoons vinegar, optional)
¼ cup parsley leaves
2 tablespoons tahini
2 tablespoons olive oil
½ teaspoons ground Sumac, optional
¼ teaspoon salt
1½ to 2 tablespoons lemon or lime juice, to taste

Heat the oven to 400 degrees, or more authentically, light a grill. Bake (or grill - not sure of timing for the grill) the eggplant for about 45 to 55 minutes, until completely soft. Set aside to cool. Peel the skin and place the eggplant into a food processor. 

The garlic can certainly be roasted garlic, if preferred. If using raw garlic, and if raw garlic is hard on the stomach, as for me, place the minced garlic in a small bowl and cover with the optional vinegar. Allow to set for 10 minutes, then drain off the vinegar and add the garlic to the food processor, along with all the remaining ingredients. Process until well blended. Serve accompanied with olives, pine nuts and a drizzle of olive oil. Set out crackers, pita crackers, or crudités. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

This Year it is called Renaissance Festival

This April marks the 5th Annual Fundraiser event to benefit the Boys and Girls Club of Aberdeen. In past years it was called Winefest Renaissance, but this year due to some technical difficulties, it is called Renaissance Festival. However, "a rose by any other name" and all that; it is the same event. 

This year, I got started on the menu first, due to the lateness of the first meeting. Usually, I select the wines that interest me, then build an appetizer that fits the flavor profile of the wine. In the past years I have created wine and food pairing sheets for just this reason, and have been adding to them each year. I search the internet diligently to find the wine varietal and it's flavor characteristics. These are helpful when pairing a food, as they help point the way. Then I search for any suggested food pairings for that particular varietal. One site in particular has been invaluable: Wine Folly. It is a blog, or an informational site, and when one searches for food pairing with a certain varietal, such as Petite Sirah, this site pops up more times than not. Check it out here: http://winefolly.com/review/petite-sirah-wine-guide/

This is not the only site I search, so between all the places I can find suggestions to pair a wine, I amass all the suggestions and compile a list. 

Sweet Potato Bourbon Tamales with Country Ham and Cheese and Fig Apricot Preserve

Anyway, I started doing things in reverse this year and came up with some proposed foods to make, hoping I could find proper wine pairings from the list, yet to be provided at the time. I did research on the foods I planned, trying to match the wine that had the most hits in the food pairing column. Two foods in particular were so much a match for particular wine varietals that I prayed these might be on the wine list. One of the foods was my recipe for Lamb Burgers with Feta and Tapenade. I planned to make the burgers into mini size, and add the Feta, grated, into the burger rather than try to grill it and keep it atop the little slider. I have already made these and frozen them. I will reheat them before heading to the venue. I made the tapenade also, which just absolutely makes these burgers pop. When searching my lists, Petite Sirah was the only wine that held all the flavors involved: lamb, strong cheese, oregano, mint, olives.

I looked through the wine list when it finally arrived and hurrah! there was one, and only one, Petite Sirah. I pray it is available for me.

Then the other food I planned to try was a version of Tamales. My version bears little resemblance to the flavors of a Mexican Tamal, but I am using corn tamale flour (masa harina) as a base ingredient, and the corn husks to wrap them! I used Bob's Red Mill brand of corn flour for one batch, and Maseca brand for another batch. The corn flour has to be the kind that has been treated with limewater and ground, not cornmeal. 

Tamales just steamed and unwrapped

Outside of that is where the other non-traditional flavors come in. I am calling them "Sweet Potato Bourbon Tamales with Country Ham and Cheese and Fig Apricot Preserve." Long name for these tiny, two-bite tamales, but then they are truly long on flavor. I researched all the possible wines that might fit this flavor profile and two were standouts: Chenin Blanc and Viognier. And guess what? There was one wine on the list - and it contained BOTH these varietals! It is a Terra d'Oro Chenin Blanc/Viognier. I actually found this wine in our local grocery, so since I had already gone ahead and made half the tamales, I thawed 2 for my husband and me to try with the wine. When I opened the wine, the bouquet was immediate and definite. Aromas mainly of fruit, tropical fruit, maybe flowers. It smelled so very inviting. I knew it would taste wonderful. And it did. Then I worried that it might not fit the flavors of the tamales. But after taking a bite, savoring the amazing flavors (if I do say so myself!), then sipping the wine again - well, it could not have been a more perfect match.

The goal I strive for in these wine and food pairings is that the wine taste good (or even better) with the food, and also the reverse. It is imperative that the food be enhanced when tasting the wine with it. In this case, it was both and amazing.

My learning curve on making the tamales was a little steep. I had never made Mexican style tamales before, and not even the Guatemalan ones that are quite similar but called Chuchitos. Getting used to the varying ideas and ways of making these little antojitos (AHN-toe-HEE-toes), or "little cravings," took a little bit of study, but once I got going, they went easily enough. They do take quite some time to make, but with the flavors that come out, they are well worth the effort.  

Sweet Potato Bourbon Tamales with Country Ham and Cheese and Fig Apricot Preserve

Makes 62 mini tamales

MASA (batter):
2 cups corn masa flour for tamales (I used both Bob's Red Mill for one batch and Maseca brand for another)
2 cups hot water, plus more if needed
10 ounces lard
½ teaspoon Kosher salt
¼ teaspoon baking soda
2 tablespoons bourbon whiskey
1 tablespoon maple syrup
12 ounces baked, cooled, peeled, smashed sweet potato
Dried Corn Husks

FILLING:
5 ounces country ham, minced (or substitute Prosciutto or Serrano ham)
5 ounces Chevre or Montrachet soft goat cheese
4 ounces smoked Fontina, or regular Fontina

Earlier in the day, combine the Masa Flour with the hot water and stir to make sure all the flour is wet. If it is so dry that stirring comes to a screeching halt, add more hot water, until the mixture is somewhat stiff, but not dry. More water can be added later if needed. Cover and set the masa aside to fully hydrate, about 2 or 3 hours.

Meanwhile, bake the sweet potato and have it ready. Prepare the filling by setting the minced ham into a bowl. Crumble the chevre and grate the Fontina on a large holed grater. Stir the cheeses together with the ham and set aside.

When ready to mix the masa, place it into the bowl of a stand mixer. It should be perfectly cooled (not cold). Add the lard and salt and beat to combine, then beat on medium high speed for about 2 - 3 minutes. Add in the baking soda, bourbon, maple syrup and sweet potato. Beat on medium high for another 3 or more minutes. If the mixture is not the consistency of hummus, adjust by adding more masa flour (if they are too wet) or more water (if they are too dry).

Place the dried corn husks in a large bowl and pour boiling water over them. They will soften within a couple of minutes. You will need corn husks that are between 6 and 8-inches wide at their wider end. Many will be wider than this, in which case, just rip off any excess. You will also need narrow, ¼-inch wide strips torn from those leftover pieces to use for tying the husks closed for steaming.

measure out masa; spread;  place filling inside; bring edges together

Filling the husks is easiest with two level 1-teaspoon scoops; regardless, use two teaspoons of the masa set about ⅓ of the way up from the wider end of the husk. Spread it to about ¼-inch deep, making a roughly square blob about 3x3-inches. Down the length of the masa, place about 1 teaspoon of the filling. Start lifting both edges of the husk to encase the filling in the masa, then tuck the edge of the husk around the masa and roll to fully encase.  

roll the packet;  fold end upwards;  leave space when tying;  set upright in pot

Now, lift the little roll and fold the narrow end upwards, pushing the masa towards the wider end and letting the pointed end meet the open end. Using one of the narrow strips of corn husk, tie a loose band around the middle of the packet, to prevent the husk from unfolding and spilling all your work right back out. There should be adequate space in the opening for the tamal to "grow" while steaming. There may be some overflow, but hopefully not too much.

Set the little tamale packets standing upright into a large pot with a rack in the bottom (or two - I set two of them, criss-crossing each other). This is to prevent the tamales from actually setting in water. Continue standing, or just slightly leaning the tamales against each other as you roll and tie them shut. Once finished, or the pot is full, put water in the bottom, just to the very bottom of the tamales. Do not have them standing in water. Cover the pot and bring the water to boil, reduce the heat to a simmer and steam the tamales for 30 minutes. Keep an eye on the water level, that it does not burn dry!
 

Finished batch of tamales cooling

Once they are steamed, use tongs to remove them to a surface to cool. Store them in a zip-top bag in the refrigerator, or freeze for up to a month. To reheat, either set them on a rack in a lidded pan to steam for 10 to 15 minutes (half-hour if frozen), or set them onto a pan with foil to cover tightly and reheat slowly at 250 degrees for about 15 to 20 minutes. If they were frozen, they will take a bit longer, up to 30 minutes.
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The Fig Apricot Preserve is not a total necessity - these little two-bite tamales are amazing on their own. The fruit compote just adds a flavor dimension, so if you want, here is the recipe:

Fig Apricot Preserve

Fig Apricot Preserve, on Tamal

Makes about 4½ to 5 cups

1½ cups dried figs, chopped
1¾ cups dried apricots, chopped
zest of one orange
juice of one orange
3 cups water, divided
⅓ cup balsamic vinegar
1 teaspoon ancho chili powder
½ teaspoon salt
2 tablespoons Bourbon, or Port, optional

Place the figs, apricots, zest and juice with 1½ cups of the water, the balsamic vinegar and ancho powder. Bring to boil, lower heat and cook gently, covered for about 20 minutes, until the fruit is well softened.

Set aside to cool slightly, then pour into a food processor with the remaining water, salt and Bourbon, if using. Puree until very smooth. Return to the pot and cover. Bring back to simmer, then remove from the heat to stir, return to heat, and repeat. The mixture is thick, so as it boils, it will splash very hot blobs. Be very careful. Let the mixture simmer for about 5 to 7 minutes, to meld flavors. Once cooled, store in glass jars in the refrigerator for up to 2 weeks.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.