Meatless miracles from the Middle East

Vegetarian food often scares many carnivores away.  While some of us steak-eaters enjoy a nice block of tofu or tempe from time to time, these same veggie proteins give the impression of tastelessness to so many.  And their fears are well founded.  So many restaurants treat vegetarian food with the same blandness that they expect when they eat it.  But just because plain tofu and raw veggies may not appeal to our taste buds doesn't mean that there isn't a spice that can't, well, spice things up!

That's where falafel comes in.  This Middle Eastern veggie patty of sorts is not nearly as healthy as tofu, but with with cumin and coriander as its spice base, it's definitely more flavorful!  Serve it in a wrap with baba ganoush or tahini sauce and you've got a lunch that is delicious and filling all while being 100 percent meat free!  

In Europe, falafel are sold in nearly every market and at countless street vendors.  Yet, here in America, finding a falafel plate is still pretty rare, as they only seem to exist in special vegetarian or Middle Eastern restaurants.  Well, just in case you were craving that crispy and smooth spiced goodness (or just dying to try it for the first time), the Giddy Gourmands have you covered!

Baked Falafel

by Sean (modified by Chef E)

Makes 10 patties

Ingredients:

1 (15 oz) can chickpeas, drained

1 onion, chopped

1/2 cup fresh parsley

3 to 5 cloves garlic, chopped

1 egg

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

dash of ground pepper

dash of thyme

pinch of cayenne pepper

1 tsp lemon juice

1 tsp baking powder

1 tbsp extra virgin olive oil

1 1/2 cup dry bread crumbs

Directions:

Preheat oven at 400°F.  In a large bowl, mash chickpeas.  (Note:  Do not blend chickpeas, as the consistency will be too thin.)  In a blender, mix onions, parsley and garlic until smooth.  Stir into chickpea mixture.  In a medium bowl, combine egg, lemon juice, cumin, coriander, salt, pepper, cayenne and baking powder and whisk well.  Stir into chickpea mixture along with olive oil.  Bit by bit, add breadcrumbs until mixture is not sticky.  Form into 10 patties.  

Place each patty on a well greased cookie sheet.  Bake for 10 minutes.  Turn over the patties, regrease and bake for another 10 minutes.  Then broil the falafel for 2 minutes on each side.  Serve alone or in flatbread with chopped tomatoes and tzatziki or tahini.  

Side Dishes

Although falafel can easily be eaten as a solo dish, sauces and dips are always a great way to experience the great mix of flavors that the spices can offer.  And despite its Greek origin, tzatziki is a wonderful fresh sauce to dip your new vegetarian delights (or just some crudités) into.  Also, did we mention that its  fat free yet completely creamy?  Yeah.  We love it too.

Tzatziki Cucumber Dip

by Chef E

Ingredients:

1 (17.6 oz) container of 0% fat Fage Greek yogurt

1 to 1 1/2 tsp garlic, grated

1/2 cup cucumber, grated and strained

1 tbsp lime juice

1/2 tsp salt

Directions:

Grate cucumber and strain in a paper towel or cheesecloth.  In a medium bowl, combine ingredients.  Mix well.  (Note: Adjust garlic depending on your tastes, but too much raw garlic has a tendency to taste a bit spicy.)  Keep refrigerated.

Serve cold with sticks of raw cucumber, carrots, snap peas, blanched broccolini, zucchini or yellow squash.  Use it to decorate a variety of dishes!

Bon Appétit!

Vegetarian food doesn't have to be synonymous with "bland."  In fact, it hasn't been that way for a while now.  Thanks to foods from the East and places in between, diners who have given up meat (or even those who still enjoy a burger or two) can enjoy food that is full of spice, robustness and fiber!  Try these dishes with a nice sparkling wine, some limeade or whatever drink reminds you of a fresh summer day and you're set to enjoy a glorious, meatless meal.  

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Posted in: chickpeas,cucumber,falafel,vegetables,vegetarian,yogurt

We'll make you a dessert you can't refuse

The French may corner the market on gourmet meals and desserts, but it goes without saying that the Italians aren't far behind.  From pasta puttanesca to pizza primavera, Italian food is a staple in the American kitchen.  However, when it comes to dessert--apart from everybody's favorite meal-ender, tiramisu--Italians have a slew of delicious and practically unknown sweets to top off your dinner.

To the non-Italian, many of the traditional desserts sound strange and unappealing.  Spumoni (an Italian flag-inspired ice cream dessert), for instance, often is avoided because of the strange inclusion of pistachio ice cream alongside cherry and vanilla ice cream.  And when people hear the secret about tiramisu, they tend to offer strange looks of disbelief in response.  Sweet marscapone?  Cheese?  How could it be true!  Yet tongues and taste buds seem to always move past the cheesy truth to taste the sweet, smooth cream that sits atop those ladyfingers.  

Cannoli are very similar to their famous cousin, tiramisu.  Before they are taken in lieu of guns ("The Godfather," anyone?), they too are filled with sweet cheese.  But this cheese, ricotta, is more famous for its savory starring role in lasagna.  Ricotta, like cottage cheese, is full of small cheese curds, giving it a lumpy quality.  Naturally, while the smoothness of marscapone can easily be forgiven, not everybody enjoys pieces of cheese curd in their dessert.  Plus, the traditional cannoli contain candied citron, a crunchy additive that many might rather avoid.  It's no wonder the average American hardly knows about cannoli--they hardly seem edible!

But the good news is that cannoli are not a fixed construct.  Adding marscapone to cut the curd of the ricotta is one viable option.  Another is to play with flavors and garnishes in order to create the perfect cannoli that you will love just as much as your tiramisu.  Lucky for you, the Giddy Gourmands have got you four flavors to get you started!

Cannoli Siciliani

by Chef E

Yields 12 cannoli (24 mini cannoli)

Ingredients:

1 cup powdered sugar

1 cup ricotta cheese

1 cup marscapone cheese

1 tsp rum

cannoli shells

maraschino cherries, sliced in half (2 per cannoli)

1/2 cup pistachios, shelled and diced

Directions:

In a large bowl, combine ricotta and marscapone until smooth.  Using an electric hand mixer, add in powdered sugar, a bit at a time.  Add rum.  Fill shells using a spoon or a piping bag.  Place half a cherry on each end.  Dip the bottom half of each end in pistachios.  Serve immediately.  

Chocolate Chip Cannoli

by Chef E

Yields 12 cannoli (24 mini cannoli)

Ingredients:

1 cup powdered sugar

1 cup ricotta cheese

1 cup marscapone cheese

1/8 tsp vanilla extract

1/4 cup mini semi-sweet chocolate chips

cannoli shells

Directions:

In a large bowl, combine ricotta and marscapone until smooth.  Using an electric hand mixer, add in powdered sugar, a bit at a time.  Add chocolate chips (do not use hand mixer).  Fill shells using a spoon or piping bag.  Serve immediately.

For added taste and appearance, melt an additional cup or two of semi-sweet chocolate chips in a double boiler and dip each end of the shells before filling.  

Chocolate Cannoli

by Chef E

Yields 12 cannoli (24 mini cannoli)

Ingredients:

1 cup powdered sugar

1 cup ricotta cheese

1 cup marscapone cheese

1/2 cup melted dark chocolate

1 tsp Kahlua

1 tbsp coffee, cold

cannoli shells

Directions:

In a large bowl, combine ricotta and marscapone until smooth.  Using an electric hand mixer, add in powdered sugar, a bit at a time.  Melt chocolate in a double boiler--allow to cool for 10 to 15 minutes.  Add chocolate to filling mixture.  Add Kahlua and coffee.  (Note: Ensure that the coffee is cool or room temperature.)  Fill shells using a spoon or piping bag.  Serve immediately.

For added taste and appearance, dust cannoli with extra powdered sugar.  

Lemon Cannoli

by Chef E

Yields 12 cannoli (24 mini cannoli)

Ingredients:

1/2 cup powdered sugar

3/4 cup ricotta cheese

3/4 cup marscapone cheese

1/4 cup lemon curd

1/4 tsp lemon zest

cannoli shells

Directions:

In a large bowl, combine ricotta and marscapone until smooth.  Using an electric hand mixer, add in powdered sugar, a bit at a time.  Add lemon curd and zest, mixing well.  Fill shells using a spoon or piping bag.  Serve immediately.

For added taste and appearance, dust top of cannoli with extra powdered sugar.  

Bon Appétit!

With these flavors on your platter, there's no denying that, even with cheese as their base, cannoli can be a delectable alternative to ice cream or cake.  And although the larger size of shell is more traditional, the mini cannoli shells will make it easier for your guests to try each of your unique desserts.  And smaller cannoli mean that your guests can go back for seconds, if you're lucky ... or unlucky!

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Posted in: cheese,cherry,chocolate,dessert,lemon,Pastry,pistachio

Bite-size bound

True Asian dining often yields dishes that offer natural portion control.  In Japanese cuisine, this is recognized by most people as sushi--a medley of flavors served up in bite-sized pieces.  However, in Chinese-American cuisine, many people fall into the trap of Lo Mein or Teriyaki Chicken, so often served slathered with sauce with a large side of fried rice.  Only recently has Dim Sum--the Tapas of the East--become popular in the West, but if you're not one to cook up five different mini meals for yourself just to keep your portions down, then moving away from the fried egg-noodles might be a difficult transition.

However, if you are familiar with any Asian cuisine, you know about the glory of pot stickers.  These small, two-bite dumplings are infinitely customizable, dip-able and, of course, delicious.  Plus, put five of them on your plate and you'll be surprised how full you'll be once you've consumed the lot.  Made with turkey, pork or beef and spiced any way you want, these fried and steamed dumplings can create a meal that you're proud of (and not regretting later).

As it is with many of the best Asian dishes, however, pot stickers are no walk in the park.  The filling itself isn't difficult to make, though everything you put inside must be chopped very finely.  No, the chore comes to creating the dumplings, crimping the edges and making sure that the wrapper dough doesn't stick and pull apart.  These dumplings are by no means a 30-minute meal, but making them can be fun and seeing the finished product is so fulfilling (in more ways than one).

Beef Pot Stickers
by Chef K and Chef E

Makes 30-40 dumplings

Ingredients:

3/4 lb ground lean beef
1 egg
2 tbsp soy sauce
2 tbsp ginger, grated
2 cloves garlic, grated or pressed
1/2 cup green onion, finely chopped
1/2 cup water chestnuts, finely chopped
1/2 cup shitake mushroom, finely chopped
1 tsp sesame oil
black pepper
40 gyoza wrappers
Canola oil (for frying)

Directions:

In a large bowl, combine beef, egg, soy sauce and sesame oil.  Add ginger, garlic, onion, water chestnut, mushroom and pepper.  Fry up a tsp of mixture to taste and make adjustments.

Lay gyoza wrappers on wax paper.  (Note: You may want to keep a small bowl of all-purpose flour nearby to keep the dough from sticking from surfaces or each other.)  Place tsp of mixture into center of gyoza wrapper.  Dipping your finger in water, trace around half the wrapper.  Fold over and pinch to seal well, especially at bottom corners.

In a large frying pan, fry 5-7 dumplings seam-up in 1 tbsp of oil on medium heat for 30 seconds or until bottoms are golden brown.  Then add 1/4 cup water.  Immediately turn heat to low, cover and cook for 7-8 minutes, until the dumplings look translucent or most of the liquid has evaporated.

Serve up with a small cup of white rice and steamed baby bok choy and enjoy!

Try this recipe with ground pork or turkey and play with your own spice combinations.  Try adding cabbage for a veggie twist or Chinese Five Spice for an interesting flavor.  Either way, no dumpling would be complete without a delicious dipping sauce that's both sweet and savory!

Gyoza Dipping Sauce
by Chef E

Ingredients:

1/2 cup soy sauce
2 tbsp sugar
2 tsp sesame oil
1 tsp toasted sesame seed
2 tsp garlic powder
2 tsp onion powder

In a small bowl, combine soy sauce and sugar, whisking well.  Add sesame oil, sesame seed, garlic powder and onion powder and mix well.  Use as a dipping sauce or pour over dumplings!


Side Dishes

Sometimes, your tastebuds demand something so delicious that there's no way it could be good for you.  And when it's paired with a lighter, healthier meal, by all means, have at it!  That's why we came up with this delicious crab rangoon recipe--crispy, creamy and salty--for your dining pleasure!

Crab and Cream Cheese Rangoons
by Chef E

Ingredients:

1 pkg (8 oz.) Philadelphia cream cheese, softened to room temperature
1 can crab meat, drained OR 4 oz lump crab meat
white pepper
wonton wrappers

For best results, use lump crab meat from your grocery store's seafood section.  If using canned crab meat, drain it from the can and, using a cheesecloth, wring the crab meat until it is very dry.  Wherever you get your crab meat, you must ensure that the meat is dry or else you will not be able to successfully fry your rangoons.  (A big thanks to Foodie in Disguise for helping us figure this one out!)

Mix in the crab with the softened cream cheese until smooth.  Add white pepper to taste.

Place tsp of mixture into center of wonton wrapper.  Turn the wrapper so that the corner faces you and that it looks like a diamond.  Dipping your finger into water, trace the bottom two sides of the wonton wrapper and fold the corner upward, sealing the corner and sides 1/8 inch away from the top.  Then, fold in the left and right corners, sealing one on top of the other, to form a pastry that looks like an open envelope.

Fry them in oil that is at 350 to 375°F for about a minute or until golden brown.  Let them sit on a paper towel to dry.  Serve immediately and enjoy!


Bon Appétit!

Sure, these dishes might not be authentic, but if you grew up eating Asian-American food like us, why not enjoy a more gourmet version?  And the fillings for both the pot stickers and the crab rangoons are really up to you--go vegetarian for one and turkey and vegetable for the other.  Regardless of what you do, their manageable size remains the same, leaving you to fill your belly one tasty bite at a time!  (Though, learning how to use chopsticks is a whole other matter!)

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Posted in: beef,cheese,crab,dumpling,Pastry,Puff

Light eats with 'little meats'

Everybody loves a taco.  They're simple, they're light and you can fill them with pretty much anything:  Chicken, steak, fish--they're all doable and all delicious!  But in the shadow of pollo asado and carne asada (or even barbacoa, if you can risk it!), there are some "little meats" that make some pretty tasty tacos.  And while some people don't eat pork, for those of us who do, carnitas are a delightful alternative to the norm!

Pork often gets a bum rap because of other famously fatty pig products, such as bacon or baby back ribs, but the inner soft, stringy texture and outer crispiness of the carnitas are due to the fat melting away.  Carnitas are by no means the leanest of the meats, but if they're made right, there is no reason to shy away from that dreamy texture and that lovely flavor--especially when it's so easy to make!

Unlike marinated steak or chicken, marinated pork that has been cooked in a way to be crunchy on the outside yet tender on the inside--all the while remaining completely pull-able and pluck-able--might seem complicated to cook up.  However, all it takes is a bit of ingenuity in the marinade department and a movie to watch while you wait for the slow-cooked goodness to ensue.

Island Carnitas Tacos
by Chef E, Chef K and Chef S

Ingredients:

4 1/2 lbs pork tenderloin or rump roast
1 can (13.66 oz) Thai Kitchen lite coconut milk
1 container (17 oz) Vita Coco water (coconut water)
1/4 cup lime juice
2 bottles of Carona Extra
1 onion, chopped into large chunks
1 to 2 tsp medium red chile powder
cayenne
sea salt
white pepper

Directions:

Preheat oven to 350°F.  In a medium bowl, combine coconut milk and coconut water, mix well.  In a large, deep lasagna pan, add coconut mixture, Corona, lime juice, onion, salt and spices.  (Note: For smaller ovens, try using multiple smaller lasagna pans.)  Mix well.  Add meat, trying to keep the pieces separate if you are using multiple pieces.  The liquid should come up to at least 1/2 the height of the meat--if not, feel free to spoon some liquid over the top.  Cover the pans with foil, sealing it well around the edges, and place in the oven.  Bake for 1 1/2 to 2 hours.

Meat should be tender enough to be pulled apart by a fork.  Drain liquid from the pan, but leave onions.  At this stage, you may want to add additional dry rub spices on the outside of the pork--perhaps more salt, chili, black pepper--depending on how you want your final product to taste.  Next, using forks, pull apart the meat into smaller chunks, but not too small of pieces.  spread them out across the bottom of the pan.  Put back into the oven uncovered for another 20-30 minutes depending on how crispy you want them.  (Note: Keep an eye on them at this stage so that they don't get too crispy!)

Serve them on soft corn tortillas with diced onions and cilantro for a street-style taco, or quickly fry up some strips of onion and red bell pepper with salt and pepper for a fajita-style taco!


Side Dishes


Sweet Bean and Jicama Salad
by Chef E

Ingredients:

2 can pinto beans
2 can black beans
1/4 of a jicama root, diced
1/2 cup green onion, diced
1/2 tomato, diced
1 cup corn
handful of chopped cilantro
olive oil
balsamic vinegar
salt
pepper
medium red chili powder

Empty pinto beans into colander and rinse gently.  Lay beans out evenly over paper towel and cover with another paper towel.  Repeat with black beans.  Leave to dry for 10 minutes.

In a large bowl, combine jicama, corn, tomato, onion, cilantro, salt and spices to taste.  Add beans.  Drizzle olive oil and balsamic vinegar (sparingly).  Mix gently and enjoy!


Bon Appétit!


On warm summer days, tacos are a great way to eat a light, relatively healthy, flavorful meal, especially with a nice cerveza or a limeade to cleanse your palate.  Paired with a veggie salad full of fiber, you've got a yummy plate that's sure to leave you feeling full and as happy as a pig in...well, you know.

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Posted in: beans,pork,salad,taco