Ingredient: olive oil

Mushrooms, Stuffed

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 Mushrooms, Stuffed
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Instructions
  1. Saute garlic in olive oil
  2. Add bread crumbs and parmesan cheese (to the consistency you prefer) and warm
  3. Add lemon juice and season to taste
  4. Stuff mushrooms
  5. Cover with tin foil and bake at 300 for 20 minutes
  6. Then bake for 10 minutes at 350

Beef, Marco Polo

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 Beef, Marco Polo
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Instructions
  1. Place the beef fillet in a non-corrosible container just large enough to hold comfortably; cut meat crosswise in half if necessary to fit
  2. Add the cognac, soy sauce, ginger, garlic and enough red wine to reach halfway up the side of the meat
  3. Cover and marinate at room temperature, turning occasionally, for at least 4 hours or overnight in the fridge if you wish
  4. Preheat over to 500
  5. Remove the meat from the marinade and pat dry
  6. Reserve the marinade
  7. Brush the fillet with the oil and season with the salt and pepper
  8. Place a large skillet over moderately high heat
  9. Add the beef and cook, turning, until well browned all over
  10. Transfer the fillet to a baking dish and roast, uncovered for 20 minutes
  11. Turn off the heat and leave the meat in the hot oven for 20 minutes longer
  12. Meanwhile, strain the marinade into a medium noncorrosible skillet.
  13. Boil over high heat until reduced by half, about 10 minutes
  14. Remove the tenderloin from the oven and transfer to a cutting board
  15. Let rest for 5 minutes before slicing
  16. Add the cooking juices and any juices from the sliced meat to the marinate
  17. Boil for 3 minutes longer and serve with the beef
Recipe Notes

Have filet of beef trimmed of excess fat but with silvery outer membranes left on

Green Bean and Benne Salad

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 Green Bean and Benne Salad
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Instructions
  1. Toast sesame seeds over medium flame until just golden
  2. Trim and wash green beans
  3. Steam for 3-5 minutes until starchy flavor gone
  4. Rinse immediately under cold water
  5. Combine all ingredients and toss

Zahav’s Hummus Tehina

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 Zahav's Hummus Tehina
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Instructions
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain.
  3. Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. 

  4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like. 

  5. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.

Butternut Squash Soup

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 Butternut Squash Soup
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Instructions
  1. 1. Heat the oil over medium heat in a 6-quart stockpot. Add the onion and cook until soft but not brown, about 6 minutes. Add the garlic, allspice and ginger, and cook, stirring frequently, for 1 minute more.
  2. 2. Add the squash, broth and salt, and bring to a boil. Reduce heat and simmer until squash is tender and the broth is slightly reduced, about 15 minutes for fresh squash and 5 minutes for frozen. Remove from heat and stir in maple syrup. Allow soup to cool slightly, then puree in a blender until smooth.

Zalouk Salad (La Maison Arabe)

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 Zalouk Salad (La Maison Arabe)
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Instructions
  1. Partially peel and dice eggplant.
  2. In a frying pan put eggplant, add one peeled and finely chopped garlic mashed with 1 tsp of salt and 1 tbs of olive oil.
  3. Cook on low heat with lid for 5 minutes then start to turn and mash the eggplant until it goes soft and brown.
  4. Peel and dice a tomato; add it to the eggplant; add paprika, cumin, pepper and chili; keep mashing until tomato is cooked.
  5. Add white wine vinegar before you turn the heat off and sprinkle with parsley before you serve.

Short Ribs with Tagliatelle

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 Short Ribs with Tagliatelle
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Prep Time 20 minutes
Cook Time 3 hours
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Prep Time 20 minutes
Cook Time 3 hours
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Instructions
  1. Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Middle Eastern Chicken Kebabs

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 Middle Eastern Chicken Kebabs
Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) and with my Roasted Carrots with Thyme or on top of a Greek salad. https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
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Instructions
  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
Recipe Notes

I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.