Category: Appetizer

Posted on » by Dino » Theme:

Soy Grilled Quail Eggs With Sesame Salt

Recipe by Yotam Ottolenghi.

Soy Grilled Quail Eggs with Sesame Salt

Notes

Ottolenghi’s method did not properly cook the eggs, and even after they were cooked they were quite difficult to peel. I took Ashley’s suggestion and did the following (which worked out lovely):

  • Put eggs in a pot and fill with enough water to submerge them, adding a drizzle of distilled white vinegar to the water
  • Bring the water to a rolling boil
  • Set a timer for 2 minutes
  • Cover the pot, turn the heat off, then remove the pot from the hot burner
  • After the 2 minutes drain the hot water, then re-fill the pot with cold water (to the top)
  • To ensure the centers were properly cooked, I then put the eggs in a water bath and set an immersion circulator to 146.5°F for 60 minutes

Ingredients

  • 1 tbsp sesame seeds (white and black)
  • 1 tsp Maldon sea salt (I used Celtic sea salt)
  • 24 quail eggs (I used 30)
  • 2 tbsp dark soy sauce
  • 1 tbsp olive oil

Method

  1. Scatter the sesame seeds inside a nonstick pan and place it on medium heat. Jiggle them around for four minutes or so, until toasted evenly, then remove from the heat. Once cool, tip into a food processor (I used a spice grinder), add the salt and blitz in a few pulses, to break up the seeds just a little.
  2. Fill a medium pan with water and bring to a boil. Place the eggs inside and simmer for two minutes for soft-boiled (leave for another minute if you like them harder). Remove, refresh in cold water and peel. Mix the soy and oil in a bowl, add the eggs, coating them in the mixture, and marinade for 30 minutes.
  3. Place a griddle pan on a medium to high flame and leave until hot. Lift the eggs out of their marinade and place on the griddle. After 20 seconds, turn them and leave for another 20 seconds, to get char marks on all sides. Remove, stick each egg on a wooden skewer and serve warm, or at room temperature, with the sesame salt alongside for dipping into.
Posted on » by Michael » Theme:

Polish Meatballs

 

What makes them Polish?  The seasoning.  Meatballs are made in many countries, from Sweden to Italy to Iran.  And, of course, Poland.  Typically, the basic mix is the same, with spices changing the flavor as well as the accompanying sauces and sides.

The spice that makes these Meatballs Polish is Marjoram, a milder Oregano which has citrus flavors.  Dill can also be used.

Ingredients:

3 lbs. Ground Meat (typically a two part combination of Beef, Veal, Pork, or Lamb) (I used 50/50 turkey/chicken)
2 Eggs
2/3 cup of Milk
2 slices of stale Bread (I use Whole Grain)
1/2 Onion (I use caramelized or a tablespoon of dried, for sensitive stomachs)
1 Tablespoon Marjoram
Salt and Pepper to taste
Flour
Vegetable Oil for frying

Optional:
1/2 teaspoon of Vegeta or
1/4 teaspoon Garlic Salt or
1 Clove of Garlic, diced

Combine the Meat in a large bowl.  Add the remaining ingredients and combine.

Roll into balls.  You can use a spoon or icecream scoop to make them consistant in size.  Coat lightly in Flour.

Fry on each side in Oil until browned.

Place on tray in oven with a couple of spoons of water to keep from drying and sticking.  Bake in oven 325 degrees for about 15 minutes.

Serve with Polish Dill Sauce or, in the summer, cold Sour Cream mixed with Fresh Dill.

Smacznego!

Posted on » by Dino » Theme:

Mercimek Köftesi (Turkish Lentil Balls)

  • Recipe: Slightly adapted (omitted garnish) from Joan Nathan at NY Times Cooking
  • Yield: About 40 lentil balls, 8–10 appetizer servings
  • Time: About an hour

Ingredients

  • 2 cups red lentils
  • Salt
  • 1 cup fine bulgur
  • ½ cup olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons Biber Salcasi (Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers)
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper (optional)
  • Black pepper to taste
  • ½ cup scallions, finely chopped
  • 1 cup finely chopped fresh parsley

Preparation

Step 1

  1. In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water.
  2. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes.
  3. Stir in the bulgur and remove from the heat.
  4. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.

Step 2

  1. In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes.
  2. Add the tomato and pepper pastes and mix well.
  3. Remove from the heat and cool.
  4. Add cumin, crushed red pepper and black pepper.
  5. Season with salt to taste.

Step 3

  1. Add the onion mixture to the lentil mixture and toss to mix.
  2. Add the scallions and parsley, mixing gently.
  3. Line a platter or individual serving plates with lettuce leaves.
  4. With dampened hands, form the lentil mixture into oval walnut-size balls.
  5. Serve immediately, or cover lightly and refrigerate up to one hour.

Nutritional Analysis Per Serving (8 Servings)

  • 368 calories
  • 14 grams fat
  • 2 grams saturated fat
  • 10 grams monounsaturated fat
  • 1 gram polyunsaturated fat
  • 47 grams carbohydrates
  • 8 grams dietary fiber
  • 2 grams sugars
  • 14 grams protein
  • 319 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.