Lebanese Lentil Soup

 

This soup is so comforting with delicious flavors and textures.  AND sooooo easy!  The recipe comes from Maureen Abood.  Her website, cookbook, spices and other pantry items are excellent!  My friend Brooke recommended her to me a few years ago and I was hooked.  Her cookbook is filled with many of her cherished family recipes and it is also a beautiful cookbook.  I have ordered many spices, lebanese olive oils, and bulger from her shop.  I especially love her mint salt and shawarma spices.  

I also think about my dear friend Amal everytime I cook or bake a Lebanese dish.  Brooke & Amal and I became fast friends when we were volunteering at our daughters' school.  They are very very special women.  So glad we met! Love you Amal and Brooke! XOXOXO

Lebanese Lentil Soup recipe slightly adapted from Maureen Abood

2 tablespoons extra virgin olive oil

2 cups finely diced yellow onion

2 teaspoons kosher salt

2 cloves garlic chopped

1/2 cup brown lentils

½ teaspoon freshly ground black pepper

½ teaspoon ground coriander

4 cups water or vegetable stock or chicken broth (or a mixture of water & broth)

1 cup swiss chard or spinach, chopped

1/2 cup cilantro chopped

2 tablespoons lemon juice freshly squeezed

(Maureen adds egg fettucini to the soup - I served it over leftover jasmine rice.)

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Put a 3-quart pot over medium heat – add olive oil to the pot then add chopped onions & garlic and 1 teaspoon of salt.  Sauté until the onions are very soft and picking up color, about 5 minutes. Stirrring to make sure garlic does not burn on the bottom of pan.

Add the lentils, 1 teaspoon of salt, coriander, and pepper. Stir to combine. Add the 4 cups water (or veggie broth, chix broth, or a mix of broth & water) and increase the heat. Bring to a boil, then reduce the heat to medium low and simmer until the lentils and pasta are tender, with lid ajar, about 15 minutes.  Add the swiss shard and the cilantro and stir in.

Stir in the fresh lemon juice and taste and adjust seasoning, if needed.

Ladle into soup bowls, top each with chopped cilantro and extra squeeze of lemon.

I had about 1 1/2 cups of homemade chicken broth in the freezer so I mixed with 2 1/2 cups water!

Fish Chowder

This fish chowder recipe is excellent!  The recipe comes from the Chef Marguerite Bottorf of the Kennedy Center's Roof Terrace Restaurant.  I watched her make it on the PBS show Signature Dish. Watch her make it by clicking on link above to view the 4 minute clip. I adapted the recipe because no quantities were given but it turned out great because of the ingredient list and chopping the veggies to similar size small 1/2inch cubes.    A very special chowder and a new favorite for sure. ; )

Fish Chowder - adapted from recipe by Marguerite Bottorf

3-4 slices of smoked bacon, chopped

1 medium onion, chopped fine

1 lb yukon gold potatoes, sliced and chopped into 1/2 inch cubes

2 leeks, chopped 

2 carrots, chopped

1 fennel bulb, chopped

1 Tablespoon flour

1 generous tablespoon butter (softened)

2 bay leaves

1 cup corn (half white, half yellow) - I used frozen

1 cup fish or seafood stock (heated)

1 cup half-n-half OR heavy cream (3/4 cu of heavy and 1/4 cup half-n-half)

1 cup boiling water

1 to 1 1/2 lbs or cod, haddock or rockfish

Freshly ground Pepper 

fresh herbs (optional)

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In a small bowl combine softened butter and flour to make the roux - set aside.

Preheat medium sauce pan on medium heat.  I used an enameled cast iron.

Saute bacon until all fat is rendered and remove crispy bacon pieces to a plate and set aside.

Add chopped onion to the leftover bacon fat in pan and saute until onion is soft about 2-3 minutes.

Add carrot, fennel, leeks, and corn to the onions and saute for a few minutes.  Add the roux and mix into the veggies. Also add in the bay leaves and crispy bacon (reserve a little bacon to garnish).

Add the fish stock and water, and stir to incorporate the roux into the stock. Turn heat down to simmer and add in  the half-n-half.  Add the fish (fish does not need to be chopped, it will break down as it cooks).  Submerge fish in the liquid, cover pan and simmer for 10-20 minutes. Remove lid and use a spoon to break up the fish into smaller bite-size chunks or leave as big chunks - your preference.

I usually cook a lot of bacon at the beginning of the week and store crispy slices in fridge.  It is ready to add to my morning omelet and as topping on soups and salads. ; D

Shepherd's Pie (Persian Style)

This is Persian take on Shepherd's pie is DELICIOUS!  I have 3 paid subscriptions in Substack:  David Lebovitz (OF COURSE!), Longer Tables with Jose Andres, and Arielle's Kitchen Dispatch.  Arielle also has a youtube channel so check it out.  Her recipes are very easy to make and the flavors are a reflection of her Moroccan, Persian, and Israeli heritage.

This is Arielle's version of Shepherd's pie and my new favorite recipe.  I modified it slightly. Enjoy!

Thank you Arielle!!!!

Persian-Style Shepherd's Pie

2-3 lbs yukon gold potatoes

2-3 leeks, sliced thin

2 lbs grass-fed ground beef

1 Tablespoon Sweet Paprika

1 1/2  teaspooons ground Cumin

3 heaping Tablespoons tomato paste

2 ounces (about 1/3 to 1/2 cup) pine nuts

2 bunches of swiss chard, sliced thin

1 large bunch of cilantro, chopped

1 teaspoon (or more if desired) of freshly ground nutmeg

2-4 tablespoons butter

Olive Oil

kosher Salt 

Freshly ground Pepper 

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Preheat oven to 375° F.

Using butter or olive oil, grease a pie plate.  

Put the potatoes into a large pot, cover with water, bring to a boil over high heat then turn down to medium and boil for 20-30 minutes until potatoes are easily pierced with a small knife or a fork.

While potatoes are cooking make the filling.

In large saute' pan or skillet, put over medium heat, add about tablespoon of olive oil when hot and add the sliced leeks.  Saute leeks over medium, stir as needed so they don't burn, for about 2-3 minutes until soft and starting to brown.  Add the ground beef to the pan, use a large spoon to break up and make sure that beef is cooking...turn heat up a little if needed to brown the meat.  Once beef is almost cooked add 2 teaspoons of kosher salt, 1/2 teaspoon freshly ground black pepper, paprika, cumin, pine nuts, and tomato paste.  Mix to incorporate all seasonings and cook for a couple minutes.  Add the swiss chard and cilantro - cook until the greens have wilted and stir to incorporate with the meat mixture.  Add 1/3 cup of water and cook for a couple more minutes until all is incorporated and juices are thickened.  Add more water if needed. Remove from burner and put beef mixture into the pie plate.  Smooth top so evenly distributed.

Drain potatoes into a colander.  Using a fork and knife to peel the potatoes (they will be too hot to handle with your hands) - peel potatoes and add to large bowl.  Add 2 tablespoons butter, 2 tablespoon olive oil, freshly grated nutmeg, and a heaping teaspoon of salt.  Mash using a potato masher until light and fluffy (add warm cream or milk if desired).  Taste to see if more salt is needed.

Add mashed potatoes to the pie plate - use a large spatula to spread evenly over the beef mixture. 

Lightly use tines of fork or other utensil to make a design on top - I used a pastry cutter.  Brush top of potatoes with olive oil.

Bake for 20-30 minutes until the top is golden brown.