Homemade Gyros

While living in Europe, one of our favorite ways to end a night was by stopping for a gyro. We vividly remember the moist roasted lamb with crisp edges, thinly trimmed, placed in a warm pita and served with a myriad of fresh toppings. A gyro-making party with friends is a unique and fun idea especially around the holiday season. Over the years, we have experimented with chicken, falafel, roast lamb, and this time decided to debut ground lamb meatballs or keftedes in Greek. Our Greek take on French fries is the perfect accompaniment!

Ground Lamb Gyros with Tzatziki Sauce

1 medium red onion, finely chopped
1 T EVOO
2 T lemon juice
2 lbs ground lamb
2 minced garlic cloves
1 T dried oregano
1 t dried mint
2 t kosher salt
1/2 t freshly ground black pepper

4 thick pita rounds (warmed in the oven for a few minutes)

Toppings:
2 chopped tomatoes
1 chopped medium cucumber
1 c Kalamata olives
8 oz thinly sliced feta cheese
Tzatziki Sauce, recipe follows

In a bowl, mix together the filling ingredients and let marinate in the refrigerator for at least an hour. Take the lamb mixture out of the refrigerator and form into 3- inch football-shaped circles. Set aside.

Heat 1 T EVOO on medium heat in a large skillet. Cook the lamb meatballs in batches about 5 minutes on each side. To serve, place a few meatballs in a warmed pita, top with sliced vegetables, Kalamata olives, feta, and a generous dollop of tzatziki.

Tzatziki Sauce
 

16 oz plain yogurt
1/2 medium cucumber, peeled, seeded, and grated
1 t kosher salt
1 clove minced garlic
1 tablespoon EVOO
2 T lemon juice
1 t dried mint
1 t dried oregano

Combine all ingredients in a bowl and refrigerate until ready to serve atop the gyros.

French Fries Sprinkled with Oregano and Sea Salt
 
4 russet potatoes, peeled and cut into 1/2-inch spears
Canola oil for frying
1 T dried oregano
1 t sea salt (feel free to add more!)

Fill a frying pan with 2 inches of canola oil and set to medium-high heat. Thoroughly pat dry the potatoes with a paper towel. You’ll know the oil is ready when it bubbles off the tip of a dipped wooden spoon. When ready, place 1/3 of the potato rods in the oil and fry until golden brown, approximately 7-10 minutes. With a slotted spoon, remove the potatoes to a tray covered with paper towels and repeat with another 1/3 of the potatoes and then the last 1/3. Toss the potatoes with the dried oregano and sea salt and enjoy. Serve alongside the gyros or stuff them inside to soak up all the yummy flavors.

Arrange all the toppings on festive serving platters and let your guests create their ultimate gyro!

An Untraditional Tradition

Every year, we look forward to Thanksgiving, a day to enjoy traditional roast turkey, stuffing, gravy and all the classic American sides. To offset the time-honored feast, we started an "untraditional tradition" on Thanksgiving eve that debuts an ethnic, non-American menu. This dinner usually coincides with our Dad’s birthday. An aficionado of unique flavors and nostalgic dishes, he offers great ideas for the meal influenced by his worldly travels. Last year, we created a meal inspired by the time he and our mom spent in Malaysia featuring spicy coconut shrimp soup, chicken satay with peanut sauce, and coconut rice. The previous year, we made a terrific chicken curry. The richly flavored and aromatic dish pops on the plate and is perfect for a crowd. It’s quick, easy to prepare, and allows you to catch up with family and friends while simmering atop the stove!

Curried Chicken and Broccoli over Ginger Scented Basmati Rice
 
4 T unsalted butter
1/2 chopped yellow onion
2 minced cloves garlic
1/4 c flour
2 T curry powder
1/2 t ginger
1/4 t cayenne pepper
1 T turmeric
2 c chicken broth
1 c light cream
3 c cooked chicken diced in1-inch cubes
2 c blanched broccoli
2 T lemon juice
1/3 c golden raisins
1/2 c peanuts
shredded coconut to garnish
salt and pepper throughout

Over medium heat, sautee the onion and garlic in the 4 T butter for 3-5 minutes until translucent. Stir in the flour and spices and cook for one more minute. Add the chicken broth and cream. Turn the heat down to medium low and let stew for 8-10 minutes, stirring occasionally until thickened. Add the chicken, broccoli and lemon juice and cook for 10 more minutes, then add the peanuts and golden raisins. Serve over rice,and sprinkle with shredded coconut. Serves 6-8.

Ginger Scented Basmati Rice
 
2 c basmati rice
4 c water
1 piece of fresh ginger,peeled and smashed
salt and pepper

Over high heat, bring the water and ginger to a boil. Reduce the heat to low and add the rice. Cook at a simmer until the rice is plump and water is fully absorbed, about 20 minutes. Remove the ginger and serve the scented rice as a base for the curry.

Stay tuned for this year’s innovative dinner! With a full passport, who knows which direction our dad will steer us…

Exploring New York City

One of the best ways to experience a city is by foot. Walking allows you the opportunity to sightsee, people watch, and be mindful of your surroundings. This past weekend, we visited New York City. Beginning around Central Park, we slowly made our way down to Greenwich Village on foot. Along the way, we window shopped, watched street musicians, and were overcome with visual stimulation.

After strolling for many hours, we found ourselves quite hungry in Union Square. Instead of dropping into one of the many delicious spots to grab a bite to eat, we put the creation of lunch in our own hands. In Europe, our fondest memories were going to open-air markets, picking up supplies, staking out a spot in a park, and enjoying a picnic. With simple, fresh ingredients in a picturesque setting, a picnic can be quite the elegant afternoon activity. We popped into the newly opened Eataly, a foodie’s playground filled with tantalizing aromas, vibrant produce, gourmet groceries, and Italian treats. We set out to assemble our picnic menu, making sure to cover the following categories:

-Bread – soft and doughy focaccia with sundried tomatoes and olives
-Cheese – slightly-sweet and nutty Asiago
-Meat – paper-thin peppered prosciutto
-Olives- assorted herb-marinated green and black olives
-Fruit- for fresh produce, we walked down to Union Square Greenmarket and selected a couple Upstate Gala apples.
-Drink-Eve’s Cidery’s sparkling cider
-A sweet note –Perugina’s Baci chocolates (our absolute favorite hazelnut truffles in signature silver and blue packaging)

The casual, relaxing, hassle free afternoon of walking and dining al fresco was a refreshing way to spend our time on Saturday!

Ode to Folly Cove Rum

Last Friday we were fortunate to have a private tour and tasting at Ryan & Wood Inc., Distilleries up in historic Gloucester, MA. The family run operation produces handcrafted top shelf spirits including Beauport Vodka, Knockabout Gin, Ryan & Wood Straight Rye Whiskey, and Folly Cove Rum. Walking into the distillery, we were engulfed by the incredible, subtly sweet aroma of rye and were eager to learn about the distillation process. We were enthusiastically welcomed by co-owner and founder Bob Ryan, his wife Kathy and their son Doug, who had initially sparked our interest in the distillery. The distillery’s use of quality ingredients, expertise in the craft, and dedication to promoting Cape Ann’s history all added to our sipping experience.

Since Gloucester is steeped in tradition, many local landmarks inspire the Ryan & Wood products. One is Folly Cove, a beautiful point on the coast of Gloucester known for its famous shipwrecks. Ryan & Wood’s Folly Cove Rum is a blend of rums, aged in charred oak barrels that were once Jack Daniel’s barrels. After sampling the copper colored rum, our minds churned with ideas of how we could use this dark, robust flavor in cooking. Like the distillery, we decided to tie in New England influences to create a rum-inspired meal. We instantly thought to incorporate Vermont maple syrup, fig preserves, brown sugar, mixed nuts and of course, apples and cinnamon across three courses.

Rum, Maple and Pecan Topped Brie
 
8 oz wedge of Brie cheese
3 T dark rum
3 T brown sugar
3 T pure maple syrup
1/2 c toasted chopped pecans
1 box ginger snap cookies

Preheat oven to 350 degrees Fahrenheit. In a small saucepan over medium heat, combine the rum, brown sugar and maple syrup. Simmer until sugar is dissolved, about 3-5 minutes. Add the pecans. Pour atop the Brie in an ovenproof dish and bake for 5-7 minutes until the Brie is soft. Serve with ginger snaps (sliced apples or toasted baguettes work too!)

Stuffed Pork Roast with Rum, Fig and Balsamic Glaze
 
1 2 1/2 lb pork loin roast
2 T Canola oil

Stuffing 
1 chopped onion
2 T EVOO
1 T butter
1 c 1/2-inch cubed Ciabatta bread
1 clove minced garlic
3/4 c fig jam
1 c chicken stock
1 t chopped thyme
salt and pepper throughout

Glaze 
3 T dark rum
3 T balsamic vinegar
1/2 c fig jam
salt and pepper

Directions:
Preheat oven to 350 degrees Fahrenheit

With a sharp knife, make a horizontal lengthwise cut all the way through the center of the pork loin and butterfly it flat. In between wax paper, pound it to a 1/2–inch thickness. Let the pork rest at room temperature while you prepare the stuffing.
Heat the butter and 1 T EVOO in a pan over medium heat. Add the cubed bread and cook, tossing to brown on all sides, for a couple of minutes until the tubes become toasty and slightly golden. Set the bread aside.
 
Add 1 T EVOO to the same pan and then add the onion. After 2 minutes, add the garlic, then after 1 minute stir in the jam. Add the bread cubes, chicken stock, thyme, and stir until the bread has absorbed all of the liquid and has a spongy consistency. Set aside to cool slightly.

To make the glaze, combine all ingredients over medium-low heat and cook for approximately 10 minutes, until slightly thickened.

To assemble, spread the stuffing on top of the pork loin, leaving a 1-2-inch border. Roll the pork over the stuffing and adhere with cooking string, seam side down. We didn’t have any string so inserted wooden skewers through the base of the rolled pork loin which worked just fine to keep the round in tact.

Season the loin on all sides with salt and pepper. Heat the canola oil in a large frying pan over medium-high heat. Add the loin to the pan and brown on all sides, 2-3 minutes per side.Transfer the pork to a rack placed in a roasting pan. Brush half the glaze over the pork loin and roast. After 20 minutes, brush with the remaining glaze and put back in the oven for 10 to 15 more minutes or until the internal temperature is 155-160 degrees Fahrenheit. Remove the roast from the oven and let rest for 15 minutes before cutting into ½-inch slices. This served 6 people. We accompanied it with rosemary roasted potatoes and garlic and lemon sautted green beans.
 

Folly Cove Rum Apple Shortcakes

Vanilla Cupcake Base (adapted from the Joy of Baking) 
1/2 c unsalted butter at room temperature
2/3 c granulated sugar
3 large eggs
1 t pure vanilla extract
1 1/2 c flour
1 1/2 t baking powder
1/4 t salt
1/4 c milk
Preheat oven to 350 degrees Fahrenheit. Grease a 12 cupcake pan.

In a bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in the vanilla extract. In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the dry ingredients and milk, beginning and ending with the flour. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or until a toothpick inserted into a cupcake comes out clean. Set aside to cool.

Rum Sauteed Apples with Toasted Walnuts
 
1 sliced Gala apple
1 sliced Granny Smith apple
3 T butter
1/3 c brown sugar
1/4 c dark rum
1 t cinnamon
1/2 vanilla bean, split and seeded
1/2 c chopped toasted walnuts

Over medium heat, melt the butter in a pan. Add the apples and cook for 5 minutes, until tender. Add the sugar, rum, cinnamon, and vanilla seeds and simmer for a couple minutes. Add the walnuts and set aside.

Cinnamon and Rum Whipped Cream
 
2 c whipping cream
2 T dark rum
1/2 vanilla bean, split and seeded
1/2 t cinnamon
5 T sugar

Whip the cream in a bowl with an electric mixer on high. When it starts to thicken after a couple of minutes, add the rum, vanilla seeds, cinnamon, and sugar. Continue to whip until stiff peaks form.

To assemble, cut the cupcakes in half, spoon the sauteed apples over the bottom half, spoon a dollop of the whipped cream, cap off with the top of the cupcake and serve with a dusting of cinnamon.

It was fun to use one ingredient across three courses and see how its underlying flavor resonates in each dish. It was also unique to use an ingredient commonly associated with drinking in cooking! We look forward to experimenting soon with the other Ryan & Wood Inc., Distilleries products. Check them out here: http://www.ryanandwood.com/.

Enjoy Empanadas!

Day of the Dead or “Dia de los Muertos” is a Mexican holiday that celebrates the lives of deceased loved ones with festive parties, parades and feasts. In honor of the holiday, we decided to make a fun Latin American themed party food.

On a trip to Argentina, Marni fell in love with empanadas. The buttery pastries with various fillings are often served as appetizers or sold as sidewalk snacks. They are commonly filled with meats, pulled chicken, ham and cheese, or vegetables, depending on the region. We decided to create two kinds of empanadas for our costume-clad friends. Halloween inspires the first with (orange) sweet potatoes and black beans, while the second incorporates a Spanish flare with spicy Chorizo

Sweet Potato and Black Bean Empanadas
1 packet of defrosted piecrust (by all means make your own if you have the time)
1 T EVOO
2 mediums sweet potatoes peeled and cut into 1/4-inch cubes
1/2 medium yellow onion diced
1 clove minced garlic
1 c chicken broth (water works just fine)
1 c drained and rinsed black beans
1/4 c chopped fresh cilantro
1 t cayenne pepper
1 t cumin
1/2 t cinnamon
1 beaten egg
salt and pepper throughout

Preheat oven to 400 degrees Fahrenheit.

Over medium heat, sautee the onions in the EVOO for 4-5 minutes, until soft and translucent. Stir in the garlic, cayenne pepper, cinnamon and cumin. After 1 minute, add the sweet potatoes and chicken broth. Cover and let sit for about 10 minutes or until the sweet potatoes are tender. Stir in the cilantro and black beans and cook for a few more minutes. Once everything is incorporated, set aside.

Roll out the pie dough 1/8-inch thick. Cut 3-inch circles (a small plate or the rim of a water glass is the perfect stencil). Place a T of filling in the center of each circle, leaving a 1/2-inch border. Fold each circle in half to create a half moon pocket by moistening the border with water and crimping the edges. Brush the little half moons with egg wash, and bake on a lined baking sheet for about 15-20 minutes or until golden brown. Makes 10-12 empanadas.

Caramelized Onion and Chorizo Empanadas
1 packet of defrosted piecrust (by all means make your own if you have the time)
1 chorizo link removed from its casing
1 T EVOO
1 1/2 thinly sliced yellow onions
1 clove minced garlic
1 t cumin
2 T your favorite salsa
1 beaten egg
salt and pepper throughout

Remove the chorizo from its casing and sautee it over medium-high heat for 5 minutes, breaking it apart into small pieces. Transfer to a plate. Reduce heat to medium, add the onion, 1 T EVOO, and sautee for 10 minutes or until the onions are soft and slightly golden. Stir in the garlic and spices, reserved chorizo, salsa and cook for a few minutes longer. Set aside.

Roll out the pie dough 1/8-inch thick. Cut 3-inch circles (a small plate or the rim of a water glass is the perfect stencil). Place a T of filling in the center of each circle, leaving a 1/2-inch border. Fold each circle in half to create a half moon pocket by moistening the border with water and crimping the edges. Brush the little half moons with egg wash, and bake on a lined baking sheet for about 15-20 minutes or until golden brown. Makes 10-12 empanadas.

To accompany the empanadas, we whipped up a creamy guacamole sauce with an autumn theme by sprinkling toasted pumpkin seeds on top. We often make a chunky guacamole, but added sour cream this time to create a smooth consistency for dipping.

Creamy Guacamole Sauce with Toasted Pumpkin Seeds
2 ripe avocados
3 T sour cream
1/4 c water
juice of 1 lime
2 T chopped fresh cilantro
1 t cumin
1/2 t cayenne pepper
salt and pepper throughout
1/4 c toasted pumpkin seeds

In a blender, puree all ingredients. Add a little water if too thick. Sprinkle the toasted pumpkin seeds on top and serve.