Syrian Mini Meatballs (Dawood Basha)

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Today is World Food Day. I’m not going to lie, when I saw that name, I thought – “Yesssssss, a day dedicated to my favorite thing, food! Let’s eat tons of food in the name of this brilliant holiday!” Well, I guess that’s sort of true, but come to find out, there’s a lot more behind this holiday than my original superficial thoughts. World Food Day was created by the United Nations’ Food & Agriculture Organization to commemorate the founding of that branch of the UN. Their goal for this day and its events around the world is to “promote worldwide awareness and action for those who suffer from hunger and for the need to ensure food security and nutritious diets for all.” Check out their website for more information and details.

Each year, World Food Day has a theme, usually reflective of the geopolitical issues of the world. The theme relates back to one of the organization’s overall goals – #ZeroHunger by 2030. For example, 2016’s WFD concentrated on climate change, 2011’s on food pricing, 1998’s on women, and 1987’s on small farmers. The theme for 2017 focuses on the vast numbers of migrants and refugees through the lens of food. Their focus is on mitigating the need for migration through increasing food security. Of course, many migrants and refugees don’t have the option of remaining in their homes, and are at incredibly high risk for hunger and food insecurity.

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For us and this blog, this day turned out to be even more of an inspiration for our dinner (and blog post, obviously) than I originally anticipated. In honor of the day and this year’s theme, I decided to use our dinner to pay homage to the incredibly devastating humanitarian crisis coming out of Syria. The last statistics I saw stated that there are 5.1 million Syrian refugees and 6.6 million internally displaced people. I think sometimes, whether it’s because of the sheer volume of the negative news barrage or perhaps even personal biases, we don’t think about the individual people behind the buzz phrase “refugee crisis.” What would we do if we were in their shoes? Certainly our dinner and little blog aren’t going to improve the lives of any refugees, but it can’t hurt. Food is a great equalizer; we all need it and most of us love it. I like to think that food can be the bridge and shrink our large, scattered world, one meal at a time!

And if you had to pick a new meal to try, this would be a great one! The flavors are delicious and a quite a bit different than your average American meatball. We served it over rice and were thinking that the only thing that might make this better, would be a sprinkling of feta cheese on top!

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Syrian Mini Meatballs (Dawood Basha)

(This recipe is slightly adapted from this one from syriancooking.com)
Ingredients: 
  • 1lb ground beef
  • 1/3 cup chopped parsley + more for garnish
  • 2 tsp bharat, divided [I made this mix myself, following these proportions]
  • 1 tbsp oil
  • 1 large onion, sliced
  • 3 medium fresh tomatoes
  • Salt & pepper
Instructions: 
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together ground beef with chopped parsley, 1 tsp bharat, 1/2 tsp salt, and a few turns of fresh ground black pepper.
  3. Roll out mixture into small, ~1 inch meatballs. Lay out on a cookie sheet lined with foil.
  4. Bake meatballs for 20 minutes so they have begun to brown.
  5. Meanwhile, in a pan with high edges, heat the oil. Once warm, add the sliced onions. Top with a sprinkle of salt and pepper.
  6. Cook, stirring occasionally, for at least 15 minutes until onions are nice and browned.
  7. Puree the tomatoes in a food processor (or dice by hand).
  8. Add the tomatoes puree to the pan with the onions. Cook for 20 minutes over medium-high heat, still stirring occasionally, as some liquid burns off and the sauce thickens.
  9. Add the meatballs to the pan. Continue to simmer the tomato sauce, lowering heat slightly, for an additional 20 minutes, coating the meatballs with the sauce.
  10. Five minutes prior to serving, stir in the remaining 1 tsp of bharat and additional salt & pepper if needed.
  11. Serve garnished with additional parsley if desired.
Serves 3-4.
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Dijon Beef Stew

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If you’re glancing at this recipe (and skipping over this section of commentary like I usually do until I’m sure the recipe and its ingredients interest me!), you might be a little concerned about ALL THAT MUSTARD. It certainly does seem like a lot, but don’t worry! While dijon mustard is definitely the most prominent flavor in this dish, it does not taste like you’re squirting a bottle of mustard into your mouth. If you think about the ratio of mustard to beef, you’ll realize it’s about a tablespoon per 1/4 pound serving, that’s not too much.

Finding the right mustard to use might be the hardest.  Our Kroger didn’t have whole grain Dijon, so we bought regular (smooth) Dijon. Since we always go to Trader Joe’s when we go shopping, we of course then discovered that TJ’s had whole grain mustard. Now, I think we have 4 types of mustard in our house.  Feel free to substitute smooth Dijon mustard for the whole grain stuff if you think you’ll have picky eaters or just can’t find any.

Now, Cognac vs Armagnac

What exactly are Cognac and Armagnac? What’s the difference? Why cook with either one?  Both Cognac & Armagnac are French brandies distilled from white wine grapes.  Cognac is from the Cognac region of France (70miles or 115km north of Bordeaux) and Armagnac is from the Armagnac region of France (10miles or 15km east of Bordeaux). Both are great wine regions in their own right, but both are more known for their liquor (brandy). I think the main difference between the two, besides location, is that Cognac is twice distilled, while Armagnac is only distilled once, giving it a more unique taste and nose since it has a higher concentration of those great congeners (impurities – flavorful, yet hangover inducing molecules) due to the single distillation process.  Both are then oak barrel aged for anywhere from 2-6+ years.  Cooking with either of these is different from cooking with wine. They have a higher alcohol content (but that’s almost always cooked off) and less wine flavor since they’re distillates of wine. Plus there are the smoky, oaky, whiskey-like notes that the barrel aging process imparts on them.  Cognac & Armagnac can be inserted where wine or whiskey would normally be used, to change, ever so slightly, the flavor profile of your dish.  Give it a try and experiment with these often overlooked French liquors.

We served this over delicious homemade pasta, but would be wonderful over rice, potatoes, lentils, or whatever starch you would like to use. Selim even thinks he’d like this on a hoagie bun with some hard cheese grated on top!

 

Dijon Beef Stew

(Adapted from Smitten Kitchen blog)
Ingredients: 
  • 1/4 lb bacon, diced
  • 1 large onion, finely diced
  • 8 cloves garlic, minced
  • 2-4 tablespoons butter
  • 2 pounds beef chuck (any cut of stewing/braising beef you’d like)
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • 3/4 cup Cognac, divided
  • 2 cups beef stock
  • 1/2 cup whole grain Dijon mustard
  • 2 tbsp smooth mustard of choice (we used spicy brown)
  • 4 medium carrots, sliced
  • 2 bay leaves
Instructions: 
  1. Place a dutch oven on the stove over medium heat. Once warmed, add the bacon and cook until fat is rendered.
  2. At this point, add the onions and garlic. Stir to coat in the bacon fat. Cook for several minutes until softened and fragrant, but not browned. Remove to the side.
  3. Increase heat slightly, to a medium-high. Add 2 tbsp of butter and allow to melt.
  4. Cut beef into ~ 1/2 inch, uniform cubes. Dust with flour. Saute the beef in the butter, until all sides are browned and beginning to crisp.
    • (May need to do this in batches so as not to crowd the dish. Remove the first batch to the side with the onions and garlic if so. We did, and used the second 2 tbsp of butter for the second batch.)
  5. Deglaze the empty dish with 1/2 cup cognac. Scrape up any delicious stuck on bits!
  6. Now add the remaining 1/4 cup of cognac, mustards, and beef stock. Whisk together.
  7. Once liquid is well-combined, return the beef, onions, and garlic to the dish, along with the bay leaves.
  8. Bring to a light simmer and cover. Cook, stirring occasionally, for 1 hour.
  9. After that hour, add the carrots. Return cover to dish. Cook for additional hour to hour & half.
Serves 6-8.

 

Southwest Steak Chopped Salad

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We eat massive salads for dinner many nights. We never share them, because usually they’re not all that organized – it’s usually a look in the fridge, pull out some vegetables, and top them with a protein kind of adventure. Since it’s Monday and the beginning of the week, we were a little more coordinated. Also, we accidentally created a gorgeous plate of colors! Nutritionists have been telling us to “eat our colors,” and we have you covered here! This salad, while not exactly low calorie, is healthy and filling. The way this is written makes two large salads, meant to be eaten as a stand-alone meal. Don’t worry – you’ll be so full, you even notice that you only ate salad for dinner.

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Southwest Steak Chopped Salad

Ingredients: 
  • Salad
    • Mixed greens, ~1 1/2 cups per plate
    • 1/2 cup carrots per plate
    • 1 ear of corn, divided between plates
    • 1 can of black beans, divided between plates
  • Steak
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp chili powder
    • 1/2 tsp chipotle powder (substitute smoked paprika for less heat)
    • 1/2 tsp oregano
    • 1/2 tsp salt
    • 1/4 tsp cumin
    • 3/4 lb steak
  • Dressing
    • 2 tbsp olive oil
    • 2 tbsp honey
    • 3 tbsp lime juice
    • 1 tsp red wine vinegar
    • 1/2 tsp oregano
    • 1/4 tsp paprika
    • 1/8 tsp cinnamon
    • Pinch of salt & a few turns of fresh black pepper
  • Optional additional toppings
    • Cheese
    • Tortilla strips
    • Jalapeno slices
Instructions:
  1. Cook corn in boiling water for 5 minutes. Remove to cool when complete.
  2. (Heat black beans if you prefer. We just rinsed and ate them cold.)
  3. Stir all steak seasoning together. Liberally coat both sides of the steak.
  4. Prepare steak as you normally would – we like to broil it briefly on both sides, for a medium-rare finish – but we know many people prefer their steak on the grill.
  5. Whisk together all of the salad dressing ingredients.
  6. Assemble salad with a base of chopped greens and topped with chopped carrots, chopped bell peppers, black beans, and corn, sliced off the ear.
  7. Add your dressing over the vegetables and top with your steak, sliced. Finish with any additional toppings you desire!
Makes two large, dinner portion salads

Pappardelle with Braised Ragu

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I’m learning things today. That’s one of the best things about writing this blog – because I want to actually have something to say in my post, I frequently dig deeper into the history or other technical details of recipes where I might not have otherwise. Take today’s recipe… I knew I wanted to make homemade pasta for dinner and change it up from the usual Homemade Pasta Carbonara. (We may or may not be a little bit addicted to the carbonara recipe – Selim looked at me like I had an extra head when I said I was thinking about making pasta with a different type of sauce.) Then I remembered the time I learned that all meatsauces weren’t created equally – I was at dinner with friends at a restaurant in our old home of Charlottesville, VA, when someone (my cousin Emily I think) ordered the bolognese. I’d never ordered anything similar off a menu because I always thought… 💭 Meat sauce? I can just buy a jar of that off a shelf 🤷 And then I tasted her dish – it was amazing, delicious, and nothing like meatsauce in a jar!

I wanted to recreate that experience tonight. But what recipe to follow? What technically is bolognese and how is it different from ragu? I feel like I see those words on menus used interchangeably. Well, I finally put some effort into learning the details. I now know that a ragu is an umbrella term for meat-based Italian sauces, under which bolognese falls. (Technically, a bolognese sauce is ragù alla bolognese.) A ragu is different from what I was thinking of as “meatsauce” in that the meat is truly the focus, not tomatoes or tomato sauce. It is thicker and less liquidy. And it turns out, while under this umbrella, bolognese sauce is incredibly specific – it has actually been registered in exact detail. The Italian Academy of Cuisine registered it in 1982. The recipe must include the following ingredients to be an official bolognese: beef, pancetta, onion, celery, carrot, tomato sauce, whole milk, dry wine (red or white), and salt & pepper. We aren’t going to stick to that particular formulation, so the sauce for tonight’s dinner is a ragu!

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Pappardelle with Braised Ragu

(Recipe adapted from Bon Appetit magazine)
Ingredients: 
Ragu:
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Check out these gorgeous heirloom tomatoes
  • 1 tbsp olive oil
  • 10oz ground pork sausage
  • 1lb ground beef
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 3 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 3 small tomatoes
  • 1 1/2 cup dry red wine
  • 1 cup beef broth
  • Salt & pepper
  • Parmesan cheese
Pasta:
  • 2 cups AP flour
  • 3/4 tsp salt
  • 3 eggs
  • 2 tsp olive oil
Instructions: 
  1. In a dutch oven, heat the olive oil over medium heat.
  2. Add both types of meat, removing the sausage from casings if needed. Season liberally with pepper and a pinch of salt. Cook until browned and then remove to the side, retaining a coating of fat in the dutch oven.
  3. To this, add the diced onions and carrots. Cook for 8-10 minutes, until well softened.
  4. Now add the minced garlic, tomato paste, and thyme. Stir frequently, cooking for 3 minutes.
  5. Pulse the tomatoes in a food processor. [Yielding ~2 cups]
  6. Return the meat to the dutch oven. Stir in the wine and tomatoes. Increase heat slightly to a vigorous simmer. Simmer, stirring occasionally, until liquid has reduced by half and thickened.
  7. Lastly, add the beef broth and bring to a boil. Then reduce heat and cover. Check to ensure there’s a light simmer. Braise for at least two hours, checking and stirring occasionally.
  8. Meanwhile, prepare the pasta dough. On a clean, dry counter-top, mix together the flour and salt and form it into a volcano (a mound with a crater scooped out in the middle). Crack the eggs into that center well/crater.
  9. Using a fork, slowly mix the egg into the flour. Try to keep the eggs within the crater, pulling in more and more flour. (If you fail, don’t worry, life will go on.) Once the egg is mixed into the flour enough that it’s not trying to run away anymore, switch to use your hands. Fold together until well combined. [You may need an extra dusting of flour if the dough is wet and sticky, or to wet your hands if it’s a bit dry.]
  10. Continue kneading the dough, stretching and folding, for at least 5 and up to 10 minutes. By this point, the dough should be smoother and elastic, so that you can form into a ball. Wrap the dough in plastic wrap. Allow to sit for at least 30 minutes, and up to two hours.
  11. Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model). Let the flattened dough rest on a floured surface.
  12. Using a sharp knife, slice into 1 inch wide noodles. Cover with parchment paper if still waiting on the sauce.
  13. Remove the lid from the dutch oven and increase heat to return liquid to a fast simmer. As the last bit of liquid is being soaked up, turn off the heat and stir in 2oz freshly grated Parmesan cheese.
  14. Cook pasta in boiling, salted water until al dente – it will only take a minute or two with the fresh pasta.
  15. Top pasta with sauce and additional Parmesan cheese!
Serves 4-6.

Hamburger Helper, Minus the Box

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I may have mentioned it once or twice, but I have an embarrassing love of most things that come in a box, especially with powdered cheese. Kraft mac & cheese? Clearly. Those Knorr rice or noodle sides in a bag? So good and only $1! Hamburger Helper? Be still my heart 🖤🖤🖤 Are any of these things actually good or good for me? No and no, but my taste buds are confused. Someone mentioned Hamburger Helper the other day, and I’ve been thinking about it ever since. (Don’t judge me!)

I knew the chance of convincing Selim that Hamburger Helper was a decent meal choice was slim to none, so I went for a slightly less processed version. Maybe not exactly low calorie or low fat, but hey – I added vegetables and cut out the processed/powdered cheese. Wins all the way around. And it’s delicious! Take that dinner in a box! I guess I should also mentioned that this is based on Cheeseburger Macaroni – which to me is THE Hamburger Helper, but that might not be true for everyone.

I looked to Pinterest for a little guidance in getting started with this recipe. I checked out these lovely blogs, but didn’t follow one in particular – onetwo, & three.

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Hamburger Helper, Minus the Box

(Inspired by a few different blogs – see above)
Ingredients: 
  • 2 tsp oil
  • 1/2 of a large onion, diced
  • 4 carrots, chopped
  • Fresh ground black pepper
  • 1lb ground beef
  • 2 tbsp Worcestershire sauce
  • 2 cups dry macaroni
  • 2 cups beef broth
  • 2 cups milk
  • 1 green pepper, chopped
  • 2 tsp garlic powder
  • 1 tbsp paprika
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 2 cups sharp cheddar cheese
Instructions: 
  1. In a large pan with tall edges, heat the oil.
  2. Over medium heat, cook the onions and the carrots for just 2-3 minutes. Top the onions with a few turns of black pepper and a pinch of salt.
  3. Increase heat to medium-high and add the beef and worchestershire sauce to the pan. Break up the beef with your cooking spoon. Cook, stirring occasionally, until the beef has browned.
  4. If you have any excess grease, drain it off before adding the next ingredients.
  5. Now add the rest of the ingredients, except for the cheese. Stir together.
  6. Bring liquid to a boil. Then turn the heat back down to medium-low, cover the pan, and simmer for ~10 minutes. Stir once or twice.
  7. Remove lid. Stir in the cheese. Once it’s well-combined, serve!
Makes ~8 servings.

Bangladeshi Beef & Potato Curry

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I don’t know about y’all, but I follow an absurd amount of food-related Instagram accounts. Some days I love it and drool over all the gorgeous photos, and some days I’m like, I just want to see my friends’ babies and sunsets!! (When I’m not freaking out like that), one of these delicious feeds that I love is that of the James Beard Foundation. They share amazing photos of their chef dinners and feature other dishes from chefs they love (I’m guessing). I save recipes that strike my fancy (and that I think I might actually be able to recreate). Some I know from a glance are out of my league, but there are plenty I think I can attempt. This was one of them.

Now let me tell you more about this recipe and its source, that I only discovered myself as I was making it today. While I found it featured via James Beard Foundation, it comes from the cookbook The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World, by Jessamyn Waldman Rodriguez. In reading the recipe on JBF’s page, it quotes a description from the cookbook itself, including the line, “Another Lutfunnessa specialty, this curry, called alu-maunsho torkerry in Bangladeshi…” And I’m sitting here like, who is Lutfunnessa…? Isn’t the author’s name Jessamyn…? She doesn’t sound Bangladeshi…? 🤷🤷 Being the incredible internet detective I am, I followed the breadcrumbs to the Hot Bread Kitchen’s website. Turns out Ms. Rodriguez is the founder of the bakery and initiative called Hot Bread Kitchen. Her organization, among other things, is a functioning bakery, that employs immigrant women facing economic insecurity and provides training and education including English skills. While her trainees/employees appear to gain much from this organization, the bakery gains much from them, particularly in the form of multi-ethnic new recipes! Sounds like an awesome setup! Back to, who is Lutfunnessa? Per their website, she is a 2012 graduate of the Bakers In Training program, who now works for Hot Bread Kitchen. I’m taking a wild guess that she’s Bangladeshi, given the description of this recipe.

So thank you Lutfunnessa, Jessamyn, Hot Bread Kitchen, the James Beard Foundation, and Instagram for this great recipe! We followed the original recipe pretty closely, except for our addition of vegetables. I think the corn and the green beans were perfect additions! The flavor of the curry is subtle, but builds as you eat it.

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Bangladeshi Beef & Potato Curry

(Adapted from this recipe, as mentioned)
Ingredients: 
  • 4 tbsp oil, divided
  • 2lbs chuck beef, cut into ~ 1 inch chunks
  • Salt & pepper
  • 1 medium onion, diced
  • 4 large cloves garlic, minced
  • 2 inch piece of ginger, grated
  • 1/2 tsp cayenne
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 3 cups beef or vegetable stock
  • 3 yellow potatoes, cut into bite-sized chunks
  • 12oz fresh green beans
  • 2 ears of corn
  • Fresh cilantro
  • Rice
Instructions: 
  1. Heat 2 tbsp of oil to medium-high in a dutch oven.
  2. Season the beef chunks with salt and pepper. Toss into the dutch oven to brown. Stir a few times to brown on all sides.
  3. Once browned, remove the beef to the side.
  4. Add the other 2 tbsp of oil to the dutch oven and lower heat to medium.
  5. Cook onions, garlic, and ginger in the oil for 8-10 minutes, stirring occasionally, until they’ve browned.
  6. Top with all of the spices. Toast for just a minute.
  7. Now return the beef to the dish and top with the stock. Bring to a boil. Reduce to a simmer and cover with the lid. Cook for 1 hour – check occasionally to ensure the heat isn’t too high and beef is still mostly covered with liquid.
  8. After an hour is up, add the potatoes, green beans, and corn (removed from ears). Ensure the liquid returns to a simmer. Re-cover and cook for another 30-45 minutes.
  9. Serve over top rice and with a sprinkle of chopped cilantro.
Makes 8 servings.

The ODB – The Ol’ Dirty Burger

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One of my all-time favorite restaurants is a breakfast and BBQ place in Charlottesville, VA where I lived for 10+ years or so. It’s called Ace Biscuit & BBQ. It’s a little bit of a tucked-away, hole-in-the-wall kind of place… with some of the best breakfast biscuits I’ve ever had. It used to be the best kept secret in C-ville, but the word has gotten out. If you ever find yourself in Charlottesville, I cannot recommend it more highly. Now maybe you’re asking yourself, why is this crazy woman talking about a BBQ joint in Charlottesville, when she should be telling me all about the burger she made for dinner? There is a connection, I promise. Plus, I like to send business towards my favorite places. (I act like this blog is so well-read that an established restaurant is going to benefit from my recommendation… 🙄🙄)

Anyway. Moving further into my tangent… In case you have forgotten, back in the 90s there was a rapper who called himself Ol’ Dirty Bastard, or ODB. He was one of the original members of the Wu-Tang Clan. The owners of Ace’s must share my love of popular 90s hip-hop, because two of their dishes pay homage to the era. There’s the Ace Doggy Dogg (their hot dog) and, you guessed it, the ODB! In this case, the ODB stands for Ol’ Dirty Biscuit. Y’all. You haven’t lived until you’ve clogged your arteries with this guy. Ace’s ODB consists of a homemade biscuit, topped with fried chicken, sausage gravy, pimento cheese, and pickles, all house-made. It is amazing! (And super low-cal, obviously.)

What does all of this have to do with the burger I made tonight? Really nothing honestly. For whatever reason, all afternoon as I’ve been mentally planning my decadent burger, the real ODB’s shout-out to himself in Mariah Carey’s Fantasy Remix, “Ladies and Gentlemen… Introducing the Old, Dirty, Doggy… Here we go now…” kept playing over and over in my head. I guess my subconscious was trying to tell me that tonight’s burger is to a standard boring burger what the Ol’ Dirty Biscuit is to a cheap fast food breakfast biscuit. The secret to making this burger over the top as compared to other burgers? Mixing sausage and ground beef! Ups the flavor and deliciousness! It’s still a simple burger, but the taste is 👌🏼👌🏼

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Humor me and pretend my ramblings were linear and logical. And enjoy an ODB – of any variety.

The Ol’ Dirty Burger

Ingredients: 
  • 1 lb ground beef (85%-15%)
  • 1 lb ground Italian sausage
  • 1 tbsp granulated onion*
  • 3 tbsp Worcestershire
  • 1 tsp soy sauce
  • Fresh ground black pepper
  • Salt
Instructions: 
  1. Preheat oven to 400 degrees.**
  2. Mix together all ingredients except for the salt.
  3. Form the meat into patties.
  4. Sprinkle salt and a little extra pepper on top of each burger.
  5. Place patties on a rack over a cookie sheet and bake for 10-15 minutes. [Since the patties are on a rack, they don’t need to be flipped. We made six 1/3lb burgers and cooked them for about 12 minutes – yielding medium burgers. I was going for medium-rare and overshot, ho hum.]
  6. Top with your favorite burger garnishes!
*Do yourself a favor and pick up some granulated onion instead of onion powder – it’s so much better than that clumpy, powdery stuff.
**You can also grill these like a normal person would, if you don’t live in an apartment complex that doesn’t let you have them like we do…
Makes 6-8 burgers.