Lemony Leek Meatballs

This last week I tried making a meatball recipe from the Jerusalem cookbook.  It jumped out at me as something intriguing because the recipe’s actually located in the book’s “vegetables” section, since this is a type of meatball that’s supposed to feature the flavor of the veg much more strongly than the beef.  It didn’t disappoint on that.

First, here’s a link to someone else’s experience making the same recipe (and the recipe itself).  You know, in case you’d like to try making them yourself.

Second, here’s what mine looked like when I was finished:

Lemony leek meatballs.

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Beautiful, right?

Some important things to note: I don’t have a steaming pot, so I had to rig an impromptu solution to steam the leeks.  My setup involved taking the steel mesh strainer that I usually use to wash rice for sushi and cradling it in my largest soup pot (it didn’t quite fit so the lid sat askew on top; either way, the leeks were good and steamed after twenty minutes).  Even before that, I had to figure out exactly how much of the leeks get trimmed away (for anyone who’s never cooked with leeks before, they are huge and much of the greenery that tops them gets discarded; essentially you treat them like typical onions and only use the white part of the vegetable).  Once I had that all squared away the rest of the process was pretty straightforward (except that I nearly burned myself with hot water a couple times when I was trying to press the extra moisture out of the leeks once they were done steaming).  Ideally you’ll have at least half an hour to chill the meatballs once they’ve been mixed and shaped, but I was working on a slightly tighter deadline, so I only chilled for a couple minutes before I got down to searing and simmering.

All in all, the end product is quite delicious.  It’s absolutely true that the lemon and leek are the dominant flavor in the meatballs.  I think I’d like to try this recipe again in the future, but I have to say that it’s a lot of work up front; from prep to plate I probably spent ninety minutes cooking, and even with streamlining of labor, the recipe calls for roughly this amount of time investment.  Definitely make sure you have the time to set aside if you want to try to make these meatballs for yourself.


Roasted Eggplant with Fried Onion & Chopped Lemon

I’m continuing to experiment with new dishes from the Jerusalem cookbook that Rachael got for her birthday earlier this year.  This past week, I made a roast eggplant dish that ended up being extremely tasty.  I was a little wary because it called for green chiles and I’ve never imagined doing an eggplant dish with onions, but the flavors really do come together nicely on this one.

Roasted eggplant with fried onion & chopped lemon.

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The finished product looks really nice, right?

Prep on this dish wasn’t as bad as I anticipated.  Once I got the eggplants prepped and put in the oven, the 45 minute bake time offered plenty of leeway to do prep on the lemon sauce and to cook the onions.  The only changes I made were omitting the sumac (I couldn’t find any at the local grocery store, and I’m generally not inclined to special order spices for dishes that I don’t know I’ll make again) and using canned instead of fresh chiles.  Rachael and I were very pleased with the results, all things considered.

If you’d like to try out the recipe, it can be found online here.

Roasted Butternut Squash and Red Onions

I’d been planning on trying out this recipe for nearly a month before I finally got around to doing it, mostly because I’m still getting accustomed to the way recipes are laid out in the Jerusalem cookbook (something about the formatting of the ingredient list makes all the recipes seem really intimidating to me), and the last two dishes I tried out ended up being pretty labor intensive.

So I was pleasantly surprised when I threw this recipe together in about half an hour.  I did get to take a shortcut because I already had some tahini sauce made from the last time we had falafel, but after looking over the recipe again it’s really not that bad.  You just use the bake time to mix up the sauce, and then everything should come together in about an hour.

Roasted butternut squash and red onions with tahini sauce, parsley, and za'atar.

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The basic recipe can be found here at Ottolenghi’s website (the only variation that I noticed is that the oven temp is lower than recommended in the cookbook; I baked the vegetables at 475 F for thirty minutes and got some lovely blackened edges on everything; I also set off my smoke alarm, but that’s nothing new).  The only thing I omitted was the pine nuts, and that was largely because I couldn’t find them when I was at the grocery store (and also, pine nuts are expensive); the star flavors in this dish are the squash and the tahini sauce though, so it didn’t feel like anything was missing without the nuts.  The consistency of everything is quite tender in the end; I resorted to just eating the squash with my hands because I kept breaking the wedges with my fork, which made it harder to remove the skin (it gets super brittle after baking for so long, so it’s not exactly hard to eat; I’ve just never heard of any dish where you’re supposed to eat the skin off a hard squash).

So, final result is that this dish is way less trouble to prepare than I expected it to be, and it had a really spectacular flavor for the amount of work you put into it.

Herb Pie

I finally got around to trying something else from the Jerusalem cookbook that Rachael got: an herb pie.

The one major problem with the Jerusalem cookbook that I’ve noticed is that because it was written by a couple of chefs who operate a chain of world famous restaurants, the recipes they offer up are often a little more involved than what I typically make.  This extra complication isn’t so bad when I actually feel like cooking, but the last few weeks have been kind of low energy so that I’ve preferred making less ambitious meals.

Anyhow, here is a link to the recipe (the units are all in metric, but it’s easy enough to follow).  The final result is very quiche-like, but wrapped up in a super crispy layer of filo pastry dough.  I’m not sure if we’ll make it again (it was about two hours from start to finish, and we weren’t over the moon about the flavor), but it was fun to do once and to get an opportunity to learn how to work with filo dough.

Here are some pictures of the dish at various stages:

I'm making a thing tonight! Here's all the veg that's going into it.

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The sheer amount of veg that went into this thing was impressive.  Of course, it all had a very high water content, and you cook it down significantly before putting it in the dough.

Start with some sauteed onion…

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I love sauteeing onion; it’s always a great way to start a dish.

Add chard and celery…

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The chard has to be separated into leaves and stems, presumably because you don’t want to overcook the leaves while you wait for the stems to get soft.

Also chard leaves…

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Yeah, all that cooked down real fast.

Can't forget the herbs: parsley, mint, dill, green onion, and arugula!

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As you might expect, the kitchen smelled fantastic by this point.

I didn’t think to take any pictures of the pie filling while I was cooking, but there’s not much to it really.  You drain the veg as well as you can and then mix it with the cheese, eggs, lemon zest, and other spices, which makes a kind of orange-y goop.  It’s not very photogenic.

The filo dough was pretty cool.  It’s literally paper thin and very delicate.  You oil each individual sheet as you layer it, and the final result is a super shiny raw pastry.

It's a piiiiiiiiiieeeeeee!

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Fortunately, after forty minutes in the oven it’s no longer raw at all.  We may have gone overboard with the oil (we sprayed it with canola oil instead of brushing with olive oil just because it was faster).

Once you cut it and serve it, it looks quite lovely on the plate.

It was tasty.

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Roasted Red Pepper & Onion Galette

For her birthday, Rachael got a new cookbook on cuisine from Jerusalem.  We already enjoy cooking with a lot of vegetables that are popular in that region of the world, so it seemed like a natural fit.  I’m really looking forward to trying out some of the recipes in the book in the next few weeks.

The one that we picked to do over our recent long weekend (we both got President’s Day off) is a savory pastry that’s pretty easy to execute but which looks great when finished.

That is fancy, right?

The original recipe calls for an egg in place of the feta cheese that you can see in the picture, but we decided that we like cheese better, so that’s what we went with.  Theoretically you’re supposed to put an egg on top of the gallette in the last seven minutes of its bake time, and this is supposed to be just right to get the egg to set perfectly on top with only a slightly runny yolk.  I’ve not verified this myself, but Rachael and I can attest to the deliciosity of the dish with feta.

One funny thing we discovered after we made the recipe is that we had way too much vegetable filling.  The recipe is scaled to make four galettes, and it calls for four red peppers and three onions to roast for the topping.  Unfortunately, I overlooked the fact the recipe specified four medium peppers and three small onions, so we ended up with about double what we needed for our first run of the dish.  We decided that we’d just freeze the extra filling and save it for another attempt later (I am a puff pastry novice, and I learned that when you buy puff pastry pre-made from the store, you get two sheets in a box, and the recipe only requires one).

So, a couple nights later when we were feeling hungry but not ambitious, we thawed everything out and had a second round.  Observe:

The veggies were a little bit soggy after being thawed out, so they didn’t crisp quite as well, but the end result was still delicious.

If you’re interested in trying this recipe, here’s a link to the ingredients list.  Basic directions go like this:

  1. Combine peppers, onions, olive oil, and thyme and ground herbs in a roasting pan and bake in the oven at 400 F for 35 minutes.
  2. Roll out puff pastry to a twelve inch square and cut into four six inch pieces.  Prick top of pastry with a fork.
  3. Brush the pastry with an egg and then spread sour cream on top, leaving a quarter inch of space all around the edges (this gives the pastry space to puff up in the oven).
  4. Top pastry with veggies, making a shallow well for your protein topping of choice.  Bake in oven at 425 F for 14 minutes.
  5. Pull the galettes out and top them with either cheese or the egg, then return them to the oven for 7 more minutes, still at 425 F.
  6. Remove from oven and top with fresh chopped parsley.

One thing to note is that the size of the galettes will probably preclude you from fitting them all on a single baking sheet, so be prepared to rotate racks in the oven.