Wednesday, July 20, 2016

Tahini Chocolate Cakes Recipe

Tahini Chocolate Cakes
Tahini Chocolate Cakes

These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.


By Florence Fabricant

Yield 6 or more cakes

Ingredients

10 tablespoons/150 grams unsalted butter, plus more for greasing pans
⅓ cup/25 grams unsweetened cocoa, plus more for pans
3 tablespoons/27 grams sesame seeds
½ cup/60 grams all-purpose flour
Pinch of salt
5 ½ ounces/165 grams 70 percent dark chocolate, in pieces
3 large eggs
1 cup/200 grams superfine sugar
5 tablespoons/100 grams tahini
Zest of 1 lime
Crème fraîche or ice cream, for serving

Preparation
  1. Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
  2. Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
  3. Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
  4. Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
  5. Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.
Nutritional Information

Nutritional analysis per serving (6 servings)
642 calories; 42 grams fat; 20 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 47 grams sugars; 10 grams protein; 146 milligrams cholesterol; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Source: cooking.nytimes.com

Hazelnut Baklava Recipe

 Hazelnut Baklava
 Hazelnut Baklava

Yield About 30 pieces | Time 2 hours 30 minutes

Ingredients

For the nut filling

2 cups (8 ounces) skinned hazelnuts
1 cup (4 ounces) slivered almonds
1 ½ tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon salt

For the pastry

1 one-pound package frozen phyllo dough, defrosted
1 ½ cups warm clarified butter

For the honey syrup

1 ¼ cups sugar
⅓ cup honey
2 strips lemon zest, each 1/2-inch wide by 2 inches long
1 teaspoon freshly squeezed lemon juice
1 teaspoon rosewater
1 teaspoon orange blossom water
1 whole cinnamon stick
3 whole cloves
⅛ teaspoon salt

Preparation
  1. Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
  2. On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
  3. With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final 1/3 of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.
  4. Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional 1/4 cup melted butter evenly over top layer.
  5. Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
  6. Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout.
  7. While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.
Nutritional Information

Nutritional analysis per serving (30 servings)
254 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 26 milligrams cholesterol; 93 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Source: cooking.nytimes.com

Pomegranate Molasses Butter Cake Recipe

 Pomegranate Molasses Butter Cake
 Pomegranate Molasses Butter Cake

Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.

Ingredients

1 stick unsalted butter, softened, plus more for greasing pan
1 ½ cups flour, plus more for dusting pan
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
¾ cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners’ sugar
6 tablespoons light cream
¾ cup roughly chopped walnuts or pecans

Nutritional Information

Preparation
  1. Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
  2. Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
  3. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
  4. Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
  5. Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
  6. Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
  7. In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.
Nutritional Information

Nutritional analysis per serving (6 servings)
580 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 1 gram dietary fiber; 57 grams sugars; 8 grams protein; 152 milligrams cholesterol; 341 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Source: cooking.nytimes.com

Sunday, July 17, 2016

Moroccan Chicken Manchego Melt Recipe

Moroccan Chicken Manchego Melt
Moroccan Chicken Manchego Melt

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

A grilled cheese sandwich stuffed with Moroccan seasoned grilled chicken, green olive and preserved lemon tapenade, pickled red onions and spicy harissa along with plenty of melted manchego cheese!

Ingredients

1 tablespoon butter
2 slices bread
1/2 cup manchego cheese, shredded
1/2 cup moroccan grilled chicken
2 tablespoons green olive tapenade with preserved lemon
1 tablespoon pickled onions
1 teaspoon harissa

Directions
  1. Heat a pan over medium heat.
  2. Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese followed by the chicken, tapenade, onions and harissa, the remaining cheese and finally the other slice of bread with buttered side up.
  3. Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Source: Closet Cooking

Thursday, July 14, 2016

Lebanese Hushwee Rice with Toasted Pine Nuts Recipe

Lebanese Hushwee Rice with Toasted Pine Nuts
Lebanese Hushwee Rice with Toasted Pine Nuts

A family recipe passed down for generations, Hushwee Rice is a humble Lebanese side dish made with rice and beef flavored with warm cinnamon, clarified butter and toasted pine nuts.

The real star of the dish? A generous helping of pine nuts toasted until nutty and golden brown. This dish is rich, it is aromatic, it is comfort food at its finest. I’ve never met anyone who didn’t love it and I urge you to challenge me on that.

Prep time 20 mins
Cook time 15 mins
Total time 35 mins

Ingredients

4 servings Lebanese Hushwee - prepared
2 tablespoons clarified butter
¼ cup vermicelli noodles
1 cup long grain enriched rice - parboiled (rinsed)
2 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
¼ cup Diamond of California pine nuts - toasted
minced parsley - to serve

Instructions
  1. Prepare Lebanese Hushwee and set aside.
  2. While hushwee meat is browning, melt clarified butter in a deep skillet over medium heat. Add vermicelli noodles and toast until deep brown.
  3. Stir in rinsed rice and cook for 1-2 minutes to lightly toast the rice. Add reserved hushwee to the pan and stir to combine.
  4. Add chicken broth, salt and pepper to the pot and stir once. Bring to a boil then cover with a lid and reduce heat to low. Cook for 15 minutes, leaving the lid on the entire time.
  5. Fluff rice and meat with a fork then serve with additional toasted pine nuts and fresh parsley.
Nutrition Information
Serving size: 1 cup Calories: 414 Fat: 20.1 g Saturated fat: 8.8 g Unsaturated fat: 11.3 g Trans fat: 0 Carbohydrates: 38 g Sugar: 1.2 g Sodium: 821 mg Fiber: 1.9 g Protein: 19.9 g Cholesterol: 71 mg

Source: The lemon Bowl

Lebanese Hushwee – Ground Beef with Pine Nuts Recipe

Lebanese Hushwee – Ground Beef with Pine Nuts
Lebanese Hushwee – Ground Beef with Pine Nuts

A staple in Middle Eastern cuisine, hushwee is a humble, flavor-packed dish made of ground meat cooked in clarified butter then seasoned with cinnamon and toasted pine nuts. It is naturally gluten free and paleo.

Prep time 5 mins
Cook time 15 mins
Total time 20 mins

Ingredients

1 tablespoon clarified butter (ghee)
1 medium onion - minced (my Aunt Paula uses frozen diced onions to save time)
20 ounces ground sirloin (lamb or bison work well too)
2 tablespoons All Purpose Lebanese Spice Blend
¼ cup toasted Diamond of California pine nuts
fresh minced parsley - garnish

Instructions
  1. In a deep pan, melt butter over medium high heat then add the minced onion. Sautee until translucent, 4-5 minutes.
  2. Add ground sirloin and all spices (salt through cloves). Cook 8-10 minutes or until meat is browned, stirring occasionally with a wooden spoon to break up meat.
  3. Stir in toasted pine nuts before serving and garnish with fresh minced parsley.
Notes
To toast pine nuts simply spread in an even layer on a baking pan and bake at 350 degrees for 5-7 minutes or until golden brown.

If you don't wish to make your own clarified butter (also known as "ghee"), you can find it online or in most health stores.

For lasting freshness, store pine nuts in the freezer to keep them fresher, longer.

Nutrition Information
Serving size: ½ cup Calories: 369 Fat: 24.9 g Saturated fat: 9.5 g Unsaturated fat: 15.4 g Trans fat: 0 Carbohydrates: 7.2 g Sugar: 1.9 g Sodium: 949 mg Fiber: 1.8 g Protein: 30.1 g Cholesterol: 106 mg

Source: The Lemon Bowl

7 Layer Lebanese Hummus Dip Recipe

7 Layer Lebanese Hummus Dip
7 Layer Lebanese Hummus Dip

A fun twist on everyone’s favorite appetizer, this Middle Eastern seven-layer dip is made with creamy hummus, crunchy vegetables, toasted pine nuts and a drizzle of olive oil and za’atar.

Ingredients

1 ten-ounce container Sabra Classic Hummus
½ cup diced cucumbers
1 roma tomato - seeded and diced
¼ cup scallions - thinly sliced
2 tablespoons minced parsley
2 tablespoons pine nuts - toasted
1 tablespoon olive oil
1 tablespoon za'atar
1 tablespoon lemon juice
pita chips to serve

Instructions

Spread hummus in a thin layer on a large plate or serving platter.
Sprinkle hummus with cucumbers, tomatoes, scallions, parsley and pine nuts.
Drizzle platter with olive oil, za'atar and lemon juice before serving with pita chips.

Notes
Calories do not include pita chips.

Nutrition Information
Serving size: ¼ cup Calories: 97 Fat: 8.6 g Saturated fat: 1.4 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 5.3 g Sugar: .5 g Sodium: 122 mg Fiber: 1.2 g Protein: 2.3 g Cholesterol: 0 mg

Source: The lemon Bowl

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