Heart of Palm Pie (Empadinha)

I combined multiple recipes that I found online and made this very popular Brazilian dish. I can’t find my resulting recipe so I am recommending this recipe from a NY Times blog, which looks pretty close and I will probably try in the near future. See the recipe here.

I made a large pie version and added corn and peas to lower the price, as heart of palm is very expensive. You can make it with shrimp as well.  In Brazil, you find these delicious, flaky pies the size of a small cupcake that melt in your mouth in every bakery, which means everywhere! 

Fettuccine with Tomatoes, Shrimp and Hearts of Palm

It's been a while I have posted any recipes in this blog. I had decided to stop posting but I guess, well, I still have some contributions to it!

So here is a recipe I came up with yesterday and it turned out really delicious!

The heart of palm blends in with the fettuccine in such a way that you can’t see it but the taste is intriguing and delicious! I used brown rice pasta with is a little lighter an smoother than wheat.

The only problem was the shrimp: I can't seem to find good tasting shrimp anymore. We've got wild American shrimp and it tasted like dirt! If you have any tips on where/how to get great tasting shrimp, please share.

Fettuccine with Tomatoes, Shrimp and Hearts of Palm

Ingredients:

1 tablespoon olive oil

1 lb fresh or frozen and thawed medium shrimp, peeled and deveined

½ teaspoon lemon zest

1 small onion, chopped

4 garlic cloves, minced, divided

1 tablespoon tomato paste

1 can (28 ounces) crushed tomatoes or fresh tomatoes (summer)

½ cup dry white wine or nonalcoholic white wine

1 teaspoon balsamic vinegar

½ can hearts of palm

¾ cup chopped flat-leaf parsley

8 ounces dry pasta

¼ cup grated Parmesan cheese (optional)

Directions:

Shred hearts of palm lengthwise in strips: they don’t need to be too thin as they will kind of melt later. Heat oil in a saucepan over medium heat. Add ½ the garlic, shrimp and ½ teaspoon lemon zest and cook until pink, about 2 to 3 minutes. Remove shrimp from pan and reserve. Add onions and remaining garlic. Cook 5 minutes until onions are transparent. Add tomatoes, tomato paste, wine and vinegar. Bring to a boil, reduce heat to low, cover, and simmer 20 to 25 minutes. Add shrimp, heart of palm, remaining lemon zest and parsley, reserving 1 teaspoon of parsley for decoration, toss well and remove from heat.

Cook pasta according to package directions. Divide pasta into 4 individual bowls. Top with sauce,  parsley and Parmesan if using. Some people think that cheese should not be served in a seafood dish. It’s up to you, if you like you, just have it!

Moroccan Spiced Lamb-and-Rice Meatballs

I went through my Japanese and Indian food phase. I am still having some Indian food cravings. But Moroccan has been in my mind a lot lately. I found this recipe that sounded delicious and tried it. It took a long time to make, maybe because it was the first time I was making it, but it’s worth it. This dish fragrant and full of flavor!

I followed the recipe for the most part. The only changes I made were that I used 1 tablespoon of butter instead of 4and ½ tablespoon of salt instead of 1 ½. I opted for making the ras el hanout but it is optional, I bet the dish will taste wonderful even without it.

Moroccan Spiced Lamb-and-Rice Meatballs

(From http://www.foodandwine.com/recipes/moroccan-spiced-lamb-and-rice-meatballs)

Ingredients:

1/2 cup medium-grain rice, such as arborio

2 medium onions, 1 quartered and 1 thinly sliced

1 cup cilantro leaves, plus 1/4 cup finely chopped cilantro

1/4 cup mint leaves

1 teaspoon ground cumin

1 teaspoon sweet paprika

Scant 1/2 teaspoon ground allspice

(substitution = 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg.)

Scant 1/2 teaspoon cayenne pepper

Scant 1/2 teaspoon ras el hanout (optional; see Notes)

Kosher salt

1 1/2 pounds lean ground lamb

4 1/2 cups water

4 tablespoons unsalted butter

1/4 cup chopped flat-leaf parsley

1/4 teaspoon crushed red pepper

Pinch of saffron threads, crumbled

2 tablespoons fresh lemon juice

Directions:

In a small bowl, soak the rice in water for 15 minutes. Drain in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well. 

In a food processor, pulse the quartered onion with the cup of cilantro leaves and the mint, cumin, paprika, allspice, cayenne, ras el hanout and 1 1/2 tablespoons of salt until pureed. Scrape the puree into a large bowl and mix in the ground lamb and rice. 

Line a large baking sheet with plastic wrap. Using lightly moistened hands, roll rounded tablespoons of the meat mixture into 1 1/2-inch balls and transfer them to the baking sheet. 

Pour the 4 1/2 cups of water into a large, deep skillet. Add the sliced onion, butter, parsley, crushed red pepper and saffron to the skillet and bring to a boil. Remove from the heat and add the meatballs; they will not fit in a single layer. Cover with a tight-fitting lid and cook over moderately low heat until the meatballs are cooked and the rice is tender, about 20 minutes. Stir gently once or twice halfway through. 

Using a slotted spoon, transfer the meatballs to a large platter. Strain the cooking liquid into a bowl and skim off as much fat as possible. Return the cooking liquid to the skillet and boil over high heat until thickened, about 10 minutes. 

Return the meatballs to the sauce and simmer over moderate heat until heated through, about 2 minutes. Stir in the chopped cilantro and the lemon juice, season with salt and serve with pita bread.

Notes:

Ras el hanout, a Moroccan blend of up to 30 spices, including ginger, anise, cinnamon, nutmeg, peppercorns and cloves, is available at Middle Eastern markets

Ras el Hanout

http://cookalmostanything.blogspot.com/2006/04/ras-el-hanout.html

2 teaspoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon turmeric

1 teaspoon ground cinnamon

½ teaspoon cardamom seeds

½ teaspoon fennel seeds

½ teaspoon black peppercorns

½ teaspoon ground cloves

½ teaspoon cayenne

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

Heat up the seeds and peppercorns in a frying pan. Dry fry until aromatic, about a minutes. Place all the ingredients into a food processor/mill and process until smooth.

Moroccan Style Chicken and Garbanzo Stew

I came up with this recipe by changing my Harira soup recipe. See the Harira soup recipe here.

Moroccan Style Chicken and Garbanzo Stew

(6 servings)

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 garlic clove, minced

1 ½ pound chicken cut in big pieces

sea salt, ground black pepper

½ tablespoon grated fresh ginger

¼ teaspoon ground turmeric

1/8 to ¼ teaspoon cayenne pepper (optional)

1 ½ cup chopped tomato (or 1 can unsalted diced tomatoes)

½ cup warm water

1/4 teaspoon saffron soaked in warm water

1 15 oz can drained canned chickpeas (garbanzo beans)

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh parsley

Juice of ½ fresh lime

Directions

Season chicken pieces with salt and pepper. Soak saffron in warm water. Heat oil in a large stock pot oven over high heat. Add onion and cook 5 minutes until translucent. Add garlic and cook one more minute. Move onion and garlic mix to one side of the pan and add chicken. Cook 2 to 3 minutes each side or until slightly browned. Add ginger, turmeric, cayenne (if using) and cook 1 minute, stirring frequently. Stir in chopped tomato and saffron with water, cook 1 to 3 minutes, stirring frequently. Bring to a boil, reduce heat to low, cover, and simmer 30 minutes. Stir in chickpeas, bring to a boil, reduce heat, and simmer 15 minutes. Stir in cilantro, parsley and lime juice; cook 1 minute or until thoroughly heated.

Chicken Tagine

This is a recipe I found years ago in a magazine. I made it so many times and every time I made it I would change something. The flavors in this dish are wonderful, it’s fragrant and extremely aromatic. I am serving it with whole wheat couscous and broccoli.

Chicken Tagine

4 servings

Ingredients:

4 chicken breasts halves (about 2 lb), skinned

¼ teaspoon salt

¼ teaspoon chili powder

1 teaspoon olive oil

1 cup chopped onion

4 garlic cloves, minced

¾ cup water

¾ cup pitted whole kalamata olives

2 cinnamon sticks

2 cloves (optional)

½ teaspoons fresh ground ginger

1 ½ teaspoons grated lime rind

¼ cup lime juice

2 tablespoons minced fresh cilantro

2 tablespoons minced fresh Italian parsley

Directions:

Sprinkle chicken with salt and pepper. Heat oil in a large non stick pan over high heat. Add chicken, cook 3 minutes each side or until browned. Remove chicken from pan. Add onion and garlic to pan, cook 30 seconds, stirring constantly. Add chicken, water, olives, cinnamon, clove and ginger. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over, cook, uncovered, 15 minutes.

Add lime rind, lime juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly.

Creamy Leek and Potato Soup

We’ve got leeks in the CSA box and the recipe below in the accompanying newsletter: it would have been a sin not to make it! We also got some potatoes but not Yukon Gold, they are red skinned ones, I guess that will not be a problem!

Since this dish is one of my dad’s favorites, it’s worth having it in the “repertoire”.

I am using fresh parsley and dried tarragon, not chives. I am also using and half & half instead of sour cream. This soup is a variation of the vichyssoise which is traditionally served cold.

Creamy Leek and Potato Soup

(Adapted from Grant Farms CSA Newsletter)

6 Servings

Ingredients:

3 tbs butter

2-3 leeks, thinly sliced (white and green parts only, about 4 cups total)

1 tsp dried tarragon

1 lb Yukon Gold potatoes, peeled, thinly sliced

4 cups chicken stock

1/2-1 cup sour cream

4 tbs chopped fresh chives, divided

salt and pepper

Directions:

Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 tbs chives. Add salt and pepper to taste. Sprinkle each serving with additional chives.

Brazilian Eggplant Cuscus

Cuscus (or cuscuz) is a typical Brazilian dish made with corn flour. It is different from the African/Moroccan couscous. The typical cuscus is from Sao Paulo, my state, and it’s called cuscus paulista (cuscus from Sao Paulo), made with shrimp and/or sardines. My mom makes the best shrimp cuscus ever. I always ask her to make it when she comes to visit.The eggplant version is original even in Brazil.

You need to use the Brazilian corn flour which come in form of flakes. Once we tried to make this dish with cornmeal and it was a disaster.

Brazilian Eggplant Cuscus

Ingredients:


3 cups of corn flour (farinha de milho)


3 tbsp yucca flour (farinha de mandioca)

1/2 cup water with 1 tbsp salt


1/4 cup olive oil

1 large onion, chopped

3 garlic cloves, minced

kosher salt

3 large eggplants, peeled, cut into ½” cubes



4 tomatoes, seeded and chopped (save 3 nice slices for decorating)


1/2 cup pitted green olives

4 eggs, hard-boiled, 3 chopped (save 3 nice slices for decorating)


1/2 cup hearts of palm, chopped (optional, save a couple of slices for decorating)

1 cup parmesan cheese, shredded

¼ cup fresh parsley, chopped

¼ cup scallions, chopped

Directions:

Mix the corn and yucca flour in a large bowl, add salted water and combine well. Reserve. Grease a bunt cake pan. Cover bottom and sides of pan with tomato, egg, heart of palm slices and olives.

Heat olive oil in a large pan over medium high heat. Saute the onion for about 5 minutes, add garlic and eggplant. Cook until eggplant starts to wilt. Add tomatoes and olives and bring to a boil. Lower the heat and simmer for 15 to 20 minutes. 

Remove from heat and add the Parmesan, parsley, scallions, eggs and heart of palm, if using. Add the corn flour mix to the tomato/eggplant sauce. Mix well until all the flour is moist. Add a little water if needed. Pour mix into the cake pan and press firmly. Invert the pan into a large serving dish.

Mi's Harira Soup

This is one of my favorite soups. Yuuuuuummmmm...!!!! This recipe is an adaptation of the original Harira soup which is made with lamb and some very thin noodles. But today I am using chicken and more grains instead: lentils, garbanzos and brown rice. The spice combination is fragrant and delicious. The saffron tops it with the ultimate richness of flavor. I buy saffron at the Indian store, where the prices are more affordable than the regular grocery stores.

  

Mi’s Harira Soup

(8 servings)

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 ¼ pounds meat (boneless leg of lamb, trimmed and cut into 1-inch cubes or chicken breast)

½ teaspoon salt

½ tablespoon grated fresh ginger

½ teaspoon ground cinnamon

1/8 to ¼ teaspoon cayenne pepper

1 tablespoon tomato paste

½ cup dried small red or brown lentils

2 cups chopped tomato (or 1 can unsalted diced tomatoes)

6-8 cups water or broth

1 teaspoon saffron soaked in warm water

1 can drained canned chickpeas (garbanzo beans)

1 cup cooked brown rice

¼ cup minced fresh cilantro

¼ cup minced fresh parsley

Juice of 1/2 fresh lime or ¼ cup

Directions

Heat oil in a large stock pot oven over high heat. Add onion and garlic and cook 5 minutes. Move onion and garlic mix to one side of the pan and add meat; cook 5 minutes or until slightly browned, stirring occasionally. Add ginger; cinnamon, cayenne and cook 1 minute, stirring frequently. Stir in tomato paste, lentils, chopped tomato; cook 1 to 3 minutes, stirring frequently. Stir in water or broth, saffron, bring to a boil; reduce heat, and simmer 30 minutes.

Stir in chickpeas and brown rice, bring to a boil; reduce heat, and simmer 10 minutes or until lentils are tender. Stir in cilantro, parsley and lime juice; cook 1 minute or until thoroughly heated.

Mint Eggplant Salad

I served this dish with the kibbeh. It was a perfect combination!

Mint Eggplant Salad

(6 servings)

Ingredients:

3 Japanese eggplants

1 medium cucumber, peeled, seeded and diced

1/4 cup fresh mint, chopped

1/2 cups fresh parsley, chopped

1 can white beans, drained

1/4 cup extra virgin olive oil

1/3 cup fresh lime juice

Kosher salt

Instructions:

Preheat oven to 450 degrees F. Prick eggplant(s) with a fork.

Bake whole until tender (about 20 minutes). In the last 5 minutes, add garlic wrapped in a piece of foil. Remove eggplant from oven, put in a bowl and cover with a towel for 5 to 10 minutes. Peel and cut in coarse pieces.

Toss with white beans, diced cucumber, mint, parsley. Dress with kosher salt, olive oil, lemon juice.

Seafood Stew with Wine, Onions and Potatoes

This week we’ve got some very big yellow onions and lots of Yukon Gold potatoes. Initially I thought about making gnocchi, but Russet potatoes are the best for that purpose. So I decided to make a fish stew. My mom used to call it bouillabaisse. It’s not the actual French bouillabaisse but it’s a fish stew.

This is a great dish for impressing people, but at the same time it’s very easy to make and it’s flawless: there is no way to get it wrong. It is sophisticated and simple. And delicious.

Seafood Stew with Wine, Onions and Potatoes

6 servings

1 lb seafood:

any combination of white fish (1/2 lb at least), shrimp, small scallops, mussels or calamari. Sometimes I use only fish, today I used fish and shrimp.

1 large onion, sliced ¼” rounds

6 medium or 3 large Yukon Gold potatoes, peeled, cut in ½” slices, pre-boiled for 5 minutes

2.5 - 3 cups dry white wine

1 cup half and half

¼ cup chopped parsley

Kosher salt and black pepper to taste

In a large skillet arrange 1 layer of onions and potatoes and sprinkle some salt. Top with the fish, and sprinkle with salt and pepper. Add the wine and if you’d like, make some stock with the shrimp peel (about ½ cup) and add it with the wine. The liquid needs to cover the potatoes, but not necessarily the fish. Cook in high heat until it starts boiling, lower the heat, cover and simmer for 10 minutes (depends on the fish thickness). Add the rest of the seafood, if using. Cover and simmer for 5 to 10 minutes, or until the shrimp is done. Add the half and half and cook until it starts boiling. Remove from heat, check the seasoning, sprinkle with parsley and serve immediately with rice (I serve it with steaming hot basmati rice).

Eggplant, Shiitake, Cepollini Vinaigrette with Quinoa

Monday is usually the most challenging (and fun) day for planning a dish as cleaning the fridge for Tuesday’s CSA box is my highest priority. Today I have 2 eggplants, ½ lb of shiitake mushrooms (you need to sign up for these separately), cepollini onions and romaine lettuce left. And some parsley. Ok, let’s have a vegetarian dish for lunch.

Eggplant, Shiitake, Cepollini Vinaigrette with Quinoa

Forgive me if I don’t give you a detailed recipe for this dish but it is pretty simple. Cut the eggplants in ¼” slices, the cipollini in ½” wedges, clean the shiitake (this week they were bite size so no cutting). 

Broil each side of the eggplant for about 5 minutes or until golden brown and the shiitake and onions for about 5 to 8 minutes, stirring once. Put the cooked vegetables in a glass bowl. Chop some herbs. Parsley from the farm and fresh oregano and thyme from my garden. Just a bit, as oregano and thyme have strong flavors. I always plant basil, thyme, rosemary, green onions and oregano in springtime so I have fresh herbs all summer and fall. 

Oh, back to the recipe. In a small bowl, mix kosher salt, freshly ground black pepper, vinegar and olive oil. One thing that I absolutely won’t give up is the organic extra virgin olive oil. Back to the recipe. The proportion of vinegar and olive oil is 1 to 2. Mix well and pour over the vegetable mix. Toss and at this point you have a dish that you can enjoy with salads, as a side dish to meats or in a sandwich, yummy. Keep in the fridge but bring it to room temperature before eating.

Cook some quinoa according to the package instructions. Arrange lettuce leaves and tomatoes in a dish, top with quinoa and vegetable vinaigrette. 

Enjoy! 

Chicken and Hearts of Palm Pie

We bought a slow cooker. I have never cooked with a slow cooker before so I tried to make a whole chicken as my first attempt. Well, it turned out overcooked, the meat got too tender! So I decided to make a chicken pie with it. Peas, tomatoes, eggs from the farm. The best brand of hearts of palm I can find here is the organic "Native Forest".

Chicken pie is an almost weekly dish at my parent’s house in Brazil. I don’t have a recipe for it, sorry. Briefly: saute onion and garlic in olive oil, add the tomato sauce (not too much) and chicken, some tomato paste, peas, heart of palm, parsley, Tabasco, salt, pepper, boiled eggs. I bought the bottom part of the pie but I made an oil pastry for the top. 2/3 cup flour, 3 tablespoons oil (I used evoo), a pinch of salt, 2 tablespoons milk. Use two wax paper sheets to open the dough. It was easy and it turned out flaky and tasty.