Author: Cindy Randolph

Quiche Lorraine

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 Quiche Lorraine
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Course Main Dish
Cuisine French
Servings
servings
Ingredients
Course Main Dish
Cuisine French
Servings
servings
Ingredients
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Instructions
  1. If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Freeze for at least half an hour before blind-baking.
  2. Pre-bake the frozen crust (also called “blind” baking). Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill two-thirds with dry beans or other pie weights (I’ve heard copper pennies work well for this too). If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage. Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using the tines of a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside.
  3. Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once). Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash. Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
  4. Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.
  5. Arrange the bacon and cheese in the bottom of the pie crust.
  6. Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.
  7. Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.) Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack.
Recipe Notes

Onions or shallots can be used in place of the chives. Use about 1/2 cup, finely chopped, and sauté in butter first, before spreading over the bottom of the quiche crust with the bacon.

Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200-degree oven.

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Three Cup Chicken Recipe

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 Three Cup Chicken Recipe
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Course Main Dish
Cuisine Chinese
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
Ingredients
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Instructions
  1. Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
  2. Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.
Recipe Notes

This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance. You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender. If you don’t have a clay pot, you can use a regular wok to make this dish.

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Three Teacup Chicken

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 Three Teacup Chicken
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Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
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Instructions
  1. Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
  2. Place the oil in a wok or large saute pan over high heat and swirl until hot. A drop of water should evaporate within 1-2 seconds. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
  3. Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
  4. Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.
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Turkish Baklava

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 Turkish Baklava
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Course Dessert
Cuisine Turkish
Servings
peices
Ingredients
Course Dessert
Cuisine Turkish
Servings
peices
Ingredients
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Instructions
  1. If clarifying your own butter, start with 1 lb of unsalted butter. In a saucepan over low heat, melt butter. It will separate into 3 layers: a foamy froth on top, a clear liquid in the middle and a white solid at the bottom. When the butter is heated through and no more foam is developing, remove from heat. Remove the foam with a spoon. You want to keep the yellow liquid. You can save it by decanting it from the saucepan without disturbing the milk solids, or strain it through a cheesecloth-lined strainer.
  2. Preheat the oven to 375F.
  3. To make the syrup, combine the cold water with the sugar in a medium-size saucepan. Boil the mixture for 5 minutes, then lower the heat and simmer, uncovered, for about 15-30 minutes. The syrup is ready when it is light yellow, and when a small spoonful dropped onto a wooden surface is tacky when cooled. Once ready, stir in the lemon juice into the syrup and set it aside to cool.
  4. Place the nuts and sugar in a food processor and process until medium to finely ground (but not too fine!). Set aside.
  5. Brush the inside of a 14 x 18 x 1 inch baking pan (if your phyllo dough is bigger than your pan, let it hang over and trim it off at the end to fit) with a little bit of the clarified butter. Place 1 sheet of phyllo dough in the pan. With a wide pastry brush or paper towel, lightly brush the dough with the clarified butter. Continue layering the dough and brushing with butter until one package of dough is used.
  6. Spread the nuts over the dough and lightly sprinkle it with water – a plant mister is best- to help the dough adhere to the nuts where the next layer is added. Using the second package of phyllo dough, layer the dough over the nuts, brushing each sheet with clarified butter. Trim the pastry edges to fit neatly within the baking pan. Brush the top layer and the edges with clarified butter.
  7. Using a sharp knife dipped in hot water, cut through the dough halfway down the height of the pan to make 48 pieces (4 lengthwise and 12 cross-wise).
  8. Bake the baklava in the centre of the oven for 30 minutes. Lower the heat to 325F and bake for an additional 30 minutes until the top is lightly golden. Remove the baklava from the oven and let it sit at room temperature for 10 minutes. Recut the pastries along the lines, all the way to the bottom of the baking pan. Pour the cold syrup evenly over the cut lines (I generally use around 2/3rd of the syrup solution). Sprinkle the baklava with chopped walnuts or pistachios, if so desired, and let it cool completely. Serve at room temperature.
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Künefe

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 Künefe
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Course Dessert
Cuisine Turkish
Servings
Ingredients
Course Dessert
Cuisine Turkish
Servings
Ingredients
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Instructions
  1. In a medium pot, combine sugar and water and put on the stove. Let it boil and remove from heat. Let it cool.
  2. Heat the oven to 375º F.
  3. Remove phyllo dough from package.
  4. Shred it in a food processor or chop it up with a sharp knife until the shredded phyllo dough pieces are very small.
  5. Melt butter in a non-stick pan. Add the shredded phyllo and mix continuously.
  6. Add the milk and continue mixing until the butter and milk are completely incorporated into the shredded pyhllo. Remove from heat.
  7. In a round pan or a Pyrex dish, place half of the buttered phyllo dough and press with a spatula or your hands.
  8. Distribute the shredded, unsalted cheese evenly on top of the buttered phyllo dough and press with a spatula or hands.
  9. Add the rest of the buttered phyllo dough on top of the cheese and distribute and press evenly.
  10. Place the künefe pan and bake for 45-50 minutes or until golden brown.
  11. Remove from oven and pour the cold syrup on the hot künefe. Let the künefe absorb the syrup for about 5 minutes.
  12. Serve hot immediately.
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Tahini

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 Tahini
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Course Condiment
Cuisine Turkish
Servings
Cup
Ingredients
Course Condiment
Cuisine Turkish
Servings
Cup
Ingredients
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Instructions
  1. Toast raw sesame seeds (optional): Toasting raw sesame seeds gives the tahini a nuttier flavor. On the stovetop, place the sesame seeds in a dry skillet over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely. Alternatively, toast the seeds in the oven: Preheat the oven to 350°F. Spread the sesame seeds on a rimmed baking sheet. Toast the seeds, stirring once or twice, until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely.
  2. Place the sesame seeds in a food processor: Place the sesame seeds in a food processor fitted with the S-blade. (Alternatively, you can use a mortar and pestle or a blender, although success may depend on the particular blender.)
  3. Grind the sesame seeds: Process for 2 to 3 minutes until the sesame seeds form a crumbly paste.
  4. Add oil: Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.
  5. Add more oil (optional): For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached.
  6. Add salt (optional): Add salt to taste and process until combined.
  7. Store the tahini: Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil.
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Lamb Köfte with Yogurt Sauce and Muhammar

The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread.

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 Lam Köfte with Yogurt Sauce and Muhammar
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Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
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Instructions
  1. For yogurt sauce: Stir all ingredients in medium bowl to blend. Cover and chill.
  2. For Köfte: Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet. Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm. Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
  3. For muhammara: Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl. Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
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Turkish Manti


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 Turkish Manti
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Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the Dough: Pour flour and salt into a pile on a work surface or large board. Make a well in the center of the flour and crack the eggs into it. Start with a fork, mixing the eggs and incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8-10 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. Set aside.
  3. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Store in the fridge. (Bring to room temp before serving)
  4. Fill Manti: preheat oven to 325ºF. Cut dough into fourths. (Work with one piece at a time, leaving others covered to prevent drying) Roll dough on floured surface, into a thin sheet, about 1/16 of an inch thick. Use a knife or a pizza cutter to cut into 1½-inch squares. (you can use the edge of a ruler as a guide) Add a small ball of meat - about the size of a chickpea - to the center of each square. Pull the four corners up around the meat and press the four side seams firmly together to seal. Set manti onto a baking sheet, lined with parchment paper. (you'll need two baking sheets) Repeat with the rest of the dough. You should have about 120 manti. Bake manti for 15 minutes, until it just starts to brown. At this point you can let the manti cool and store it in the fridge for up to a day or in the freezer for up to two weeks. Allow to come to room temp before continuing.
  5. Prepare the tomato sauce Cook oil and tomato paste in a small pot over medium low heat, stirring constantly, for about 7 minutes, until you get a deep rich color and oil is incorporated. Add Aleppo (or paprika and red pepper) and cook, stirring for 30 seconds longer. Remove from heat. Add water and whisk to combine. Set aside. (Reheat just before serving)
  6. Prepare butter sauce: Melt butter in a small saucepan over medium heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil. Set aside.
  7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return manti to its cooking pot. Pour butter sauce over and toss to coat, reheating gently, if need be. Season with salt, to taste. Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. drizzle on any extra butter sauce. Sprinkle with spices. Enjoy!
Recipe Notes

Make sure the dough is really, really thin!  But it's awesome!

Also, if you don't want to deal with making all those tiny packets, you can make small meatballs with the lamb filling mixture and serve them with egg noodles, which are almost identical in ingredients with the dough. May want to thin out the caramelized tomato mixture, but with the yogurt sauce on top it's wonderful, much easier and faster!

Nutrition Facts
Turkish Manti
Amount Per Serving
Calories 824 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 758mg 32%
Potassium 630mg 18%
Total Carbohydrates 98g 33%
Dietary Fiber 6g 24%
Sugars 6g
Protein 32g 64%
Vitamin A 11%
Vitamin C 5%
Calcium 10%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

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Pilav (Turkish Rice)

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 Pilav (Turkish Rice)
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Course Side Dish
Cuisine Turkish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Turkish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat your butter in a deep saucepan over a low heat.
  2. Now add your şehriye (orzo) to the pan and stir around for a few minutes until you see it start to change colour.
  3. As soon as you notice the orzo start to go brown, add your cup of rice and continue to stir. Remember to keep the pan over a low heat and keep stirring, otherwise your rice and orzo will burn.
  4. After 3-4 minutes, add the water or stock.
  5. There will be a big sizzle and the liquid will bubble up. Turn up the heat and bring the rice to the boil, fully.
  6. Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap, and reduce the heat to medium-low.
  7. Leave your rice to simmer for 8-10 minutes until the water or stock has absorbed.
  8. Now remove from the heat, put the lid firmly on the pan and leave your Turkish rice to stand for 5 minutes.
  9. After 5 minutes, remove the lid and fork through your rice.
Recipe Notes

If you find the butter too rich in your Turkish rice, we sometimes just use a glug of olive oil. This is not traditional and does change the flavour slightly but it makes or an occasional, tasty variation.
Whatever size cup you use for your rice, make sure you use the same for your water or stock.
Calories are approximate and are calculated on using butter and water as opposed to stock.

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Buttermilk Brined Chicken Thighs


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 Buttermilk Brined Chicken Thighs
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
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Instructions
  1. Combine buttermilk, salt and pepper in a bowl or resealable plastic bag. Mix the salt and pepper in, then add the chicken. Seal bag or cover bowl and refrigerate for 2 hours to 2 days.
  2. Remove chicken from brine. It can then be roasted in the oven at 425F for ~20 minutes, or grilled, or breaded and fried. Internal temperature should be 165F.
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