Leek, Saffron & Mussel Tart

This was from the First Thanksgiving challenge.

Leek, Saffron & Mussel Tart

Large pinch of saffron threads

1 tbsp hot water

2 tbsp olive oil

2 large leeks, sliced

2 large yellow bell peppers, halved, seeded, grilled (broiled) and peeled, then cut into strips

2lb mussels, scrubbed and beards removed

2 large eggs

1 1/4 cups light cream

2 tbsp finely chopped fresh parsley

Salt and ground black pepper

For the crust:

2 cups plain (all-purpose) flour

Pinch of salt

1/2 cup butter, diced

3-4 tbsp chilled water

Directions:

1. To make the pastry, sift the flour and salt into a large bowl. Rub or cut in the butter. Sprinkle over 3 tbsp of the water and mix to a dough, adding a little more water if needed. Wrap and chill for 30 minutes.

2. Preheat the oven to 375°F. Roll out the pastry on a floured surface and put into a tart or quiche tin. Chill for about 10 minutes. Prick the base all over with a fork and cover the edge of the crust with strips of foil, leaving the base exposed.

3. Bake the pastry case for 10 minutes. Remove the foil and bake for a further 5-8 minutes. Remove from the oven. Reduce the oven temperature to 350°F.

4. Meanwhile, soak the saffron in the hot water for 15 minutes. Heat the oil in a large pan, add the leeks and fry over a medium heat for 6-8 minutes until softened and beginning to brown. Add the yellow pepper strips and cook for 2 minutes.

5. Bring 1in depth of water to a rolling boil in a large pan and add 2 tsp salt. Discard any open mussels that do not shut when tapped sharply, then add the rest to the pan. Cover and cook over a high heat, shaking the pan occasionally, for 3-4 minutes, or until the mussels open. Discard any mussels that do not open at this stage. Shell the remaining mussels.

6. Strain the saffron liquid into a bowl and add the eggs and cream. Beat well. Season with salt and black pepper and whisk in the parsley.

7. Arrange the leeks, peppers and mussels in the pastry case, pour the egg mixture over the top and bake for 20-25 minutes, or until risen and just firm. Serve hot.

Beer Battered Zucchini

I think this was from the drunk challenge; food made with alcohol.

Beer Battered Zucchini

2 zucchinis, thinly sliced

2 tsp. salt

1/4 tsp. pepper

1 c. flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. beer

1/4 c. fresh lemon juice

1 c. vegetable oil

Arrange zucchini on piece of wax paper; salt and pepper both sides, using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.

Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil until, about 3 minutes on each side. Keep warm in oven while sauteing remaining zucchini. Serve immediately.

Sweet Potato & Beet Chips

I think this was from our carnival challenge.

Sweet Potato & Beet Chips

2 sweet potatoes

2 beets

1 garlic clove, minced

1 teaspoon very finely minced fresh rosemary leaves

2 tablespoons salt

10 cups vegetable oil

Directions:

Wash the vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.

Next, fry the beets in small batched until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture and serve.

Falafel and Soy glazed Tofu

Here are Alex and Garo's recipes! Thanks for hosting guys!

Falafel with Avocado Spread
Patties

1 (15-ounce) can pinto beans, rinsed and drained
2 oz shredded Monterey Jack cheese (left off for vegan)

¼ cup finely crushed baked tortilla chips
2 tbsp finely chopped green onions
1 tbsp finely chopped cilantro
c tsp ground cumin
1 large egg white (substitute 1/4 cup mashed potatoes for vegan)

1½ tsp canola oil


Spread
¼ cup mashed peeled avocado
2 tbsp finely chopped tomato
1 tbsp finely chopped red onion
2 tsp fat-free sour cream (substitute more avocado for vegan)

1 tsp fresh lime juice
c tsp salt
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens


To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (½-inch-thick) oval patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
Serves 4.


Soy-Glazed Tofu

12 oz package firm tofu, drained and cut crosswise into 6 slices
3 tbsp seasoned rice vinegar
2 tbsp fresh orange juice
2 tbsp low-sodium soy sauce
1 tbsp brown sugar
¼ tsp grated orange rind
1 tsp dark sesame oil
2 tbsp thinly diagonally sliced green onions
½ tsp sesame seeds, toasted

Cut each slice of tofu in half diagonally. Place tofu slices on several layers of paper towels, and cover tofu with additional paper towels; let stand 15 minutes, pressing down occasionally.
Combine vinegar and next 4 ingredients (through rind) in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 6 minutes or until thick and syrupy. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu slices in pan in a single layer; sauté 5 minutes on each side or until golden brown. Remove from heat; pour vinegar mixture over tofu to coat. Sprinkle with green onions and sesame seeds. Serve immediately.
Serves 4.

Yummy Vegan Bread (who knew?!)

1 3/4 cups plain, non-sweetened nondairy milk
1 3/4 tablespoons apple cider
1 cup white flour
2 cups whole wheat flour
2/3 cup Natural Turbinado Cane Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup seedless raisins
1/2 cup soft silken tofu, beaten until relatively smooth
2 tablespoons any neutral-flavored oil

Directions:

1. Preheat over to 350 degrees Fahrenheit. Buttermilk: In a measuring cup, combine nondairy milk and vinegar; set aside to curdle.

2. In a bowl, mix the white flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir in the raisins.

3. In another bowl, combine the buttermilk, tofu, and oil. Add to dry ingredients and mix just until flour is moistened.

4. Turn into an oiled 2-quart round casserole.

5. Bake for 50 minutes or until done. Let cool in pan for about 15 minutes before removing to cool on a wire rack.

Crispy Lamb Balls w/ Yogurt Mint Sauce

I sort-of winged this recipe so this is an approximation...

xx
Laine


Crispy Lamb Meat Balls

2 lbs fresh ground lamb
1 lb ground chicken (ground pork would also be good)
1/2 cup italian breadcrumbs
1 egg
4 tbsp butter
3 sprigs fresh sage
2 sprigs thyme
2 cloves garlic, minced
4 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1/2 c. flat leaf parsley, chopped
1 1/2 c. panko bread crumbs
salt
cracked pepper
canola oil

1. In a small saucepan, melt the butter over medium heat and sautee the garlic, green onion, chopped sage leaves, and thyme leaves until they are softened and aromatic. Do not fry or crisp the garlic.
2. Add this to a large bowl of the ground meats, italian breadcrumbs, egg, jalapeno pepper, chopped parsley, season generously with kosher salt & fresh ground black pepper and mix well by hand.
3. Roll into 1" to 1 1/2" balls and place on a flat sheet.
4. When done rolling, toss each meatball in the panko, roll to coat and put back onto the flat sheet.
5. Meanwhile, heat canola oil in a deep pot over high heat until it is very hot but not smoking.
6. Working in batches, fry the meatballs until the panko shell is golden and crispy. About 3 minutes.
7. Remove them with a slotted spoon or strainer and place them on a sheet covered with paper towels.

Yogurt Mint Sauce:

1 cup plain or Greek yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

Puree the mint leaves, lime juice, garlic, cayenne, cumin, and parika with 1/3 of the yogurt and then stir mixture back into the remaining 2/3 cup of yogurt. Add salt to taste, garnish with mint leaves and serve in a bowl.

Chocolate Panna Cotta with Lavender Cream

I adapted this from Almost Bourdain, lessening the gelatin as it was too firm.

xx
Laine


Chocolate Panna Cotta with Lavender Cream
Serves 6

1/2 tablespoon powdered gelatin
1/4 cup water
1 cup whole milk
1 cup heavy cream
1/3 cup honey
8 oz bittersweet chocolate
1 cup Greek yogurt
3/4 cup whipping cream
1 tea bag pure lavender tea, or 1 tablespoon loose lavender

1. Infuse the lavender tea in the 3/4 c. cream overnight in the refrigerator.
2. Place the water in small bowl and sprinkle the gelatin over it. Reserve.
3. In a large heavy-bottomed saucepan over medium heat, bring the milk, non-infused heavy cream, and honey to a simmer.
4. When the mixture is hot, remove from the heat and whisk in the chopped chocolate until melted.
5. Add the reserved gelatin and stir until it is completely dissolved.
6. Add the yogurt and whisk vigorously until well blended.
7. Pour the mixture into small bowls or glasses. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving.
8. Strain the lavender-infused cream and lightly whip, adding a little sugar to taste.
9. Serve lavender cream on top of the chilled panna cotta. Garnish with mint leaves.