Lemony Bowler Hats with Peas and Spinach

A simple pasta dish. Orecchiette means “little ears” in Italian because the pasta looks like little ears but to me it looks like little bowler hats. I don’t know how to say “bowler hats” in Italian. This is a very simple dish, quick and easy to make. The lemon cream sauce is very light, bringing out the bright green flavor of the vegetables. Perfect with simple, pan-fried flounder.


Orecchiette with Peas and Spinach (4 to 6 servings)

• 1 cup light cream
• 10 oz. frozen peas, unthawed
• 1 garlic clove, pressed
• 6 oz. baby spinach
• 1 tsp. lemon zest
• 1 tbsp. fresh lemon juice
• 1 lb. orecchiette, cooked and drained, reserving ¼ cup cooking water
• ¼ cup grated parmesan

1. In a medium pot, combine the cream, peas, and garlic and simmer for 5 minutes until peas are tender. Add the spinach and cook over medium-low heat, stirring, until wilted. Remove from heat and stir in the lemon zest and juice.
2. Toss the cooked pasta together with the sauce, parmesan cheese, and a little of the pasta cooking water (thin with additional cooking water if necessary).

If You Think You Know Rhubarb, Think Again!

When most people think of rhubarb, their either think of the extreme sourness of the raw stalk or of strawberry-rhubarb pie which, quite frankly, usually just tastes like strawberries. I was like most people until I made rhubarb ice cream. I discovered that when you cook rhubarb with sugar and a little water, the sourness goes away completely and leaves a very soft, unique flavor that is so subtle you can’t add another flavor – like strawberries – without completely drowning it out. This flavor works beautifully for ice cream and it turns out it makes wonderful beverages, too.

The original plan for this syrup was to make rhubarb bellinis but I discovered that a little syrup with club soda makes a wonderfully refreshing drink that’s a lovely alternative to juice or soda. (I haven't tried it with Champagne yet so I don't know if the rhubarb bellini idea was a good one, but I'm optimistic.) And you get a wonderful bonus; after straining out the syrup you are left with the pulp. It’s not very pretty (greenish – because all the pink is in the syrup – and stringy looking) but it has the same wonderful flavor as the syrup. I stirred it into my plain breakfast yogurt and it was delicious! So don’t throw it out… there must be lots of other great uses for it.

Rhubarb Syrup (makes about 2 cups)

• 7-8 stalks rhubarb, chopped
• 1 cup sugar
• 1 cup water

1. Combine the rhubarb, sugar, and water in a medium-sized pot and bring to a boil. Lower heat and simmer about 20 minutes until the rhubarb is soft and the liquid has thickened slightly.
2. Pour into a strainer. Pour the syrup into a bowl or bottle, cover, and refrigerate. Transfer the pulp to a small bowl, cover and refrigerate.

The Real Tagine

I got a tagine for my birthday along with a nice assortment of Moroccan spices! Something magical happens when you cook in a clay pot. I seasoned my new tagine by putting in ¼ cup olive oil, a chopped onion, a couple of chopped carrots, two cloves of garlic, and two bay leaves, filling with water, and baking it in the oven for 45 minutes. You’d think it would just smell like a simple soup base but the scent that wafted into my kitchen was indescribably heavenly.

For my first real meal, I made a dish from Made in Morocco that I’ve had my eye on for quite awhile: tagine of chicken with lemons and olives. The lemons in this recipe are preserved lemons. I considered making my own preserved lemons as it is rather easy, but it does take a month and I didn’t want to wait that long, so I ordered some from Zamouri Spices. The preserved lemons are very salty (even after washing off the excess salt) and very lemony but the sourness is replaced with an exotic perfuminess.

I used two teaspoons of my new La Kama spice mix instead of the one teaspoon each of turmeric and ginger the original recipe calls for. According to the Zamouri Spices website, La Kama is a warm and aromatic spice blend created especially for chicken tagine dishes and contains black pepper, cilantro, cinnamon, coriander, cumin, ginger, mustard, nutmeg, salt, turmeric.
The chicken is so tender it falls off the bone and the warm spices combined with the salty lemons and olives are just lovely together. You could make this dish in a regular Dutch oven and use either just the turmeric and ginger or create your own spice mix based on the ingredients of La Kama. I wouldn’t substitute regular lemons but you could omit the preserved lemons and still have a very tasty dish.
Tagine of Chicken with Preserved Lemons and Olives (4 to 6 servings)

• 3 onions, peeled and sliced
• 4 chicken legs, cut into separate drumsticks and thighs
• 2 tbsp. olive oil
• 2 tsp. La Kama spice mix
• 1 ½ cups chicken stock
• salt and freshly ground black pepper
• 2 preserved lemons, quartered and rinsed
• 1 cup kalamata olives
• ¼ cup chopped fresh parsley

1. Place onions in the base of a tagine or Dutch oven. Arrange chicken portions on the bed of onions, drizzle with olive oil and dust with spices. Pour over stock and season well with salt and pepper.
2. Cover the pan and bring the liquid to a boil then turn down the heat and simmer 1 ½ hours until the chicken is cooked.
3. Add the preserved lemons, olives, and parsley and cook for 10 minutes more. Skim any excess fat from the surface before serving.

A Turkish Twist on Burgers ‘n’ Fries

Sometimes I like very simple dishes. But sometimes I like dishes with a complex combination of flavors. I found one such recipe for kofte, which is a Turkish lamb meatball. The recipe substitutes ground beef (I assume to adapt to the American palate) but I love lamb so there was no question of substation for me. The recipe calls for using plain yogurt as a condiment but I consulted various authentic Turkish recipes and came up with my own yogurt-cucumber-mint sauce – cacık – which is common in Turkish cuisine. (It’s also common in Greece where is it called tzatziki.)

With my plan for a Turkish “burger” I wanted a vegetable to accompany it. Of course, “burger” is usually followed by “fries.” I found a recipe for cumin-roasted carrots that seemed like it would be a good complement to the koftes which also contain cumin.

Don’t be fooled by the long lists of ingredients. This entire meal is extremely easy to prepare and broiling the burgers works very well. (I will admit that I was skeptical when I read the original recipe.) And don’t be put off by the “strange” combination of flavorings. Cumin and cinnamon and mint? With meat? Yes! Yes! Yes! Or, as they say in Turkey: Evet! Evet! Evet!

Turkish Lamb Burgers with Yogurt-Cucumber-Mint Sauce (4 servings)

Yogurt-Cucumber-Mint Sauce

• ½ cup Greek yogurt
• 1 garlic clove
• 1 tbsp. chopped fresh mint
• 1 small cucumber, peeled, seeded, and diced

Turkish Lamb Burgers

• 1 onion, chopped
• 1/3 cup breadcrumbs
• ¼ cup chopped fresh mint
• 2 tbsp. tomato paste
• 1 clove garlic, pressed
• ½ tsp. salt
• ½ tsp. ground cumin
• ½ tsp. cinnamon
• 1/8 tsp. ground allspice
• 1 lb. ground lamb
• 1 egg white, beaten
• cooking spray
• 4 6-inch pitas, split
• Tomato slices

1. To make the sauce, beat together the yogurt, garlic, and salt until smooth. Add the mint and cucumber and stir to combing. Refrigerate for at least 1 hour.
2. Preheat broiler. Combine the onion, breadcrumbs, mint, tomato paste, garlic, salt, cumin, cinnamon, allspice, lamb, and egg in a large bowl. Mix until just combined. Divide into 4 equal portions and shape each portion into a patty.
3. Place the patties on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until desired degree of doneness.
4. Cut the patties in half. Scoop some of the yogurt sauce into each pita half and place a patty half and tomato slices inside.

Cumin-Roasted Carrots (4-6 servings)

• 2 lbs. carrots, peeled and cut on the diagonal into ½-inch-thick pieces
• 2 tbsp. olive oil
• 1 ½ tsp. cumin seeds
• 2 tsp. coarse salt

1. Preheat oven to 400°. Combine all the ingredients in a large bowl and toss to coat. Spread in a single layer on a baking sheet. Roast until carrots are tender 35-40 minutes, turning once.