Ingredients

• 2 15 ounce cans cooked small fava beans
• 1 tablespoon ground cumin
• 4 cloves garlic, mashed
• ½ cup lemon juice
• ¼ cup olive oil
• 1 medium red onion, finely chopped
• 2 ripe tomatoes, diced
• 1 bunch parsley, finely chopped
• salt and pepper to taste

Preparation

Pour the cooked fava beans with the liquid into heavy saucepan. Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil. Using a potato masher, mash the fava beans partially and cook over medium heat for 10 minutes. Add the lemon juice, the olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat. Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Sanaa Cooks

Ingredients

• 1 lb. thick macaroni
• 7 tbsp olive oil
• 2 vegetable stock cubes (optional)
• 1 lg. onion, finely chopped
• 1 lg. clove garlic
• 2 lb. minced meat (half pork and half beef, or lamb, etc.)
• 2 tsps dried mint, rubbed
• 1 tsp oregano
• Freshly ground pepper
• 1 cup pureed tomatoes
• 1 tsp tomato paste
• 1 cup hot water
• 1 tsp sugar
• ½ tsp cinnamon
• 1 cup fresh flat leaf parsley, chopped
• 1 heaped tbsp butter
• 1 egg
• 1 cup grated Halloumi (or other dry, hard) cheese

For the white sauce:

• 8 cups milk scant
• ½ c. corn flour
• 1 tsp salt
• 1 egg, lightly beaten
• 1 tbsp finely chopped parsley
• 1 tbsp butter
• 3 tbsp breadcrumbs
• 3 tbsp grated cheese
• zest of 1 lemon

Preparation

Macaroni:

Grease a shallow baking dish (15x13"). Break the macaroni in half (this will enable you to arrange the cooked pasta better in the baking dish later). Add macaroni to a large pan of boiling water, together with 1 tbsp olive oil, 1 tsp salt and 1 vegetable stock cube (optional). Boil, uncovered, until al dente. Drain and rinse under cold water. Drain well and put aside in a bowl. Add 1 tbsp butter to the pasta, 3/4 cup of your grated cheese, the beaten egg and 1tsp dry mint. Mix well and set aside.

Meat Sauce:

Heat the rest of your oil in a large frying pan; add your chopped onion and garlic and cook until soft. Add the mince and cook until well browned. Add the pasata and the tomato paste, the sugar, oregano, dried mint, cinnamon, the stock cube dissolved in 1 cup of hot water, the salt and the freshly ground black pepper. Towards the end, add the parsley and remove from the heat.

White sauce:

Dissolve your corn flour in 1 cup of milk, then and1 tsp salt. Add the egg (lightly beaten), and the finely chopped parsley and lemon zest. In a big non-stick pan add the remaining 7 cups of milk and bring almost to the boil. Gradually whisk the dissolved corn flour and egg mixture into the hot milk, stir well over the heat until the mixture boils and thickens; mix until smooth and remove from heat.

Next steps:

Add half of the macaroni into your greased dish. Top the macaroni with the meat sauce and spread evenly. Add rest of the pasta over meat sauce. Pour over ¾ of the white sauce and use a fork to make sure that some of the white sauce goes through the pasta to the base of the dish. Now add the rest of the white sauce and smooth the surface, then sprinkle the breadcrumbs and cheese on top. Spread several nobs of butter equally along the surface of the dish.

Bake uncovered at 350 degrees for 1 hour, or until golden brown. Leave to stand for 15 minutes before serving.

Ingredients

• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, quartered
• 1 small carrot, halved
• 1 celery rib, halved
• 12 ounces farro (1 3/4 cups)
• 5 cups water
• Kosher salt
• 3 tablespoons red wine vinegar
• Freshly ground pepper
• 1/2 small red onion, thinly sliced
• 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
• 1 pint grape tomatoes, halved
• 1/4 cup chopped fresh basil

Preparation

In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

Food & Wine

Ingredients

For ribs:

• About 6 cups vegetable oil
• 2 racks baby back ribs (about 1 pound each), cut into ribs
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 1/2 to 1 3/4 cups panko

For mustard sauce:

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 Kirby cucumber, coarsely grated
• 2 tablespoons Dijon mustard

Preparation

Make ribs:

Preheat oven to 200°F. Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat. Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.

Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)

Make sauce while ribs fry: Stir together sauce ingredients. Serve ribs with sauce.

Gourmet, October 2008

Ingredients

• 1 rack of lamb
• 1½ tablespoons olive oil
• Kosher salt & freshly ground black pepper
• ½ cup panko breadcrumbs
• ¼ cup grated Pecorino Romano cheese
• 1 tablespoon chopped flat leaf parsley
• 1 teaspoon chopped fresh thyme leaves
• ½ teaspoon chopped fresh rosemary leaves
• 2 tablespoons Dijon mustard

Preparation

Heat a heavy skillet over high heat. While it’s heating, rub rack of lamb with 1 tablespoon of olive oil and season generously with salt and pepper. When the pan is sizzling hot, sear lamb until golden brown on all sides, about 6 minutes total. Place browned lamb on a cutting board to rest until completely cool, about 30 minutes.

Preheat oven to 450 degrees F.

In a small bowl, stir together breadcrumbs, cheese, parsley, thyme, rosemary, and remaining ½ tablespoon olive oil; mix well. Spread mixture on a plate. Coat cooled lamb with Dijon mustard then roll in seasoned bread crumbs. Press crumbs evenly into lamb, creating a nice, thick coating.

Place lamb on a rimmed baking sheet, and roast until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees F, approximately 20 to 30 minutes. If the crust looks like it’s getting too dark toward the end of cooking, loosely tent with foil.

Remove lamb from oven and rest on a cutting board for 10 minutes before carving into chops and serving.

D’Artagnan

Ingredients

• 2 tablespoons curry powder
• 1 ½ teaspoons garam masala
• ¼ cup vegetable oil
• 2 c. chopped onion
• 3/4 lb. potatoes, cut into 1/2" pieces
• 3 cloves garlic, pressed
• 1 tbsp. grated fresh ginger
• 1 - 1 ½ serrano chiles, minced
• 1 tbsp. tomato paste
• ½ head cauliflower, florets (4 c.)
• 1 (14.5oz) can diced tomatoes, blended until nearly smooth
• 1 ¼ cups water
• 1 (15oz) can chickpeas, drained and rinsed
• 8 oz. frozen peas (about 1 1/2 cups)
• ¼ cup heavy cream or coconut milk

Preparation

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

Ingredients

• 1 lb. lentils
• 1 onion
• 5 tbsp. extra-virgin olive oil
• 1 ½ lb. Spanish chorizo
• 3 carrots, peeled and cut into 1/4-inch pieces
• 3 tbsp. parsley
• 7 c. water
• 3 tbsp. sherry vinegar
• 2 bay leaves
• ⅛ tsp. ground cloves
• 2 tbsp. smoked paprika
• 3 garlic cloves, minced
• 1 tbsp. all-purpose flour

Preparation

Place lentils and 2 teaspoons salt in pot. Cover with 4 cups boiling water and let soak for 30 minutes. Drain.

Finely chop three-quarters of onion and grate remaining quarter. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and brown, 6-8 minutes. Transfer chorizo to plate. Reduce heat to low and add chopped onion, carrots, 1 tbsp. parsley, and 1 tsp. salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add water.

Add lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes. Add 7 cups water, chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low; cover; and cook until lentils are tender, about 30 minutes.

Heat remaining 3 tbsp. oil in small saucepan over medium heat. Add paprika, grated onion, garlic, and ½ tsp. pepper; cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer. Remove chorizo and bay leaves from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes. When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into ¼-inch-thick slices. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through, about 1 minute. Season with salt, pepper, and up to 2 teaspoons sherry vinegar to taste, and serve.

Ingredients

• 1 tsp. vegetable oil
• 3 stalks lemon grass, sliced thin
• 3 large shallots, chopped
• 8 sprigs fresh cilantro leaves, chopped
• 3 tbsp. fish sauce
• 4 c. chicken broth
• 2 14 oz. cans coconut milk
• 1 tbsp. sugar
• ½ lb. white mushrooms, cut into 1/4" slices
• 1 lb. pork tenderloin, halved lengthwise, sliced into 1/8" thick pieces
• 3 tbsp. fresh lime juice
• 2 tsp. red curry paste

Preparation

Heat oil in large saucepan over medium heat. Add lemon grass, shallots, cilantro, and 1 tbsp. fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes. Stir in chicken broth and 1 can coconut milk; bring to simmer. Cover, reduce heat to low, and simmer 10 minutes. Strain broth, return to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add pork and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.

Ingredients

PIPERADE PEPPER STEW

• 4 red bell peppers
• 3 green bell peppers
• 1 yellow pepper
• 2 tablespoons canned chipotle peppers in adobo sauce
• 1 jalapeño, seeded and diced

CHICKEN TINGA

• 1 chicken breast
• 1/2 onion
• 1 garlic clove
• Bay leaves
• 8 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 large yellow onion, julienned
• 1 (16-ounce) can diced tomatoes
• fresh thyme
• salt and pepper

Preparation

Pre-heat oven to 425F. Cut peppers in half, place on foil lined baking sheet. Roast until blackened, about 15 minutes. Wrap up in foil and lets steam for 15 minutes. Peel and slice.

Bring water to a boil, add chicken breast, ½ onion, 1 garlic clove & couple bay leafs. Cook 15 minutes or until chicken is done. Cool and shred. Add olive oil to a large skillet. Add yellow onions & garlic let it slowly sweat for 20 minutes. Add peppers, canned tomatoes, thyme, bay leaves & chipotle pepper (to taste). Add chicken, jalapeno and salt and pepper. Serve as taco filling.

Edible Nashville

Ingredients

Pumpkin Quinoa Cakes

• 1 cup pumpkin, cooked
• 1 1/2 cups quinoa, cooked
• 1/2 cup sautéed onion
• 1 teaspoon red pepper flakes
• 1 teaspoon salt (to taste)
• 1 tablespoon fresh chopped thyme
• 1/2 cup buttered breadcrumbs

Lamb

• 4 lamb chops
• 1 tablespoon dark chocolate powder
• 1 tablespoon onion powder
• 1 tablespoon white pepper
• 2 tablespoons kosher salt
• 1/2 cup olive oil
• 1 tablespoon smoked paprika

Preparation

Pumpkin Quinoa Cakes: Combine all ingredients in a bowl and mix thoroughly. Pat out 1/4 cup of mixture into a patty and dear on both sides in about two tablespoons of oils until seated & heated through on both sides.

Lamb: Combine all ingredients in a bowl and mix until combined. Add chops to the mixture and let marinate overnight. Roast in the oven until desired internal temperature is reached (about 120 degrees because of thinness).

Edible Nashville