elly says opa!

Lubyee Bil Lahmi or Lubyee bi Laham or Lubia...

nobody@vox.com(Elly) — Sun, 11 May 2008 18:59:30 -0500

...or fasolakia me arni, if you're Greek :)

I love almost every type of cuisine but if I had to pick a favorite, it would probably be Lebanese. It's probably a bit of a cop out, really, because it's just so similar to Greek food. That's probably why I like it, eh? I could honestly eat Middle Eastern or Mediterranean food every day for the rest of my life and I would be okay with that. Actually, I had Lebanese for 3 meals last week alone.

Lubyee bi laham (or any varation of that spelling) is a Lebanese lamb and green bean stew. Greeks make almost the same thing, with slightly different spices, and occasionally with okra instead of lamb. It is one of my absolute favorite things to eat, no matter who makes it. I grew up in a city with a population that was about 50% Arabic. In other words, I was extremely spoiled with Middle Eastern food. The local restaurants were authentic and the foods my friends' parents made me were, too! There are some great Lebanese joints in Chicago but I haven't found one that is totally up to par with Dearborn. But, that doesn't stop me from getting my fill of shawarma, kofta, pilaf, fattoush and jerusalem salad in a week, apparently.

This recipe is basically a combination of the one from Ally's blog, Culinary Infatuation, and the one from Katie's blog. Good Things Catered. Both have some Lebanese blood in them so I knew it had to be good.

And good it was. So tasty, so comforting. Letting this simmer for a few hours is seriously killer. It smells SO good. I was ready to dive into it before I had even added the green beans. Like Ally, we had this over some Middle Eastern couscous, which I already had in my cabinet. I just toasted it in olive oil and then cooked in a mixture of water and broth.

This was a little too liquidy, so next time I'll simmer uncovered for a few minutes at the end to thicken.

Lubyee (2)

Lubyee bi Laham
Serves 4

1 Tbsp. olive oil
1 lb. lamb stew meat
2 onions, diced
3 cloves garlic, minced
2 cups water
1 28-oz can crushed tomatoes
allspice (errr, I never know how much because I only have the whole allspice and I throw in quite a few; maybe 1/2--3/4 tsp. if you have it ground?)
1 lb. fresh green beans, ends trimmed
salt and pepper

Heat a dutch oven over medium heat and then add the oil. Sprinkle the lamb with salt and pepper. Once the oil is hot, add the lamb and brown on all sides. Remove with a slotted spoon.

Add the onions and cook until tender. Add the garlic, sauteing until fragrant. Pour in the water and crushed tomatoes, deglazing the pot and scraping up all the browned bits. Add salt, pepper and allspice and bring to a boil. Put the lamb back in. Cover and turn the heat to low, simmering for 1-2 hours.

Add the green beans and simmer covered for an additional hour.

If you need to thicken the stew, simmer uncovered for a few additional minutes at the end.

Lubyee

Nutritional Information Per Serving: Calories: 300 / Fat: 10 / Carbs: 26 / Fiber: 5g / Protein: 28.5

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Shepherd's Pie

nobody@vox.com(Elly) — Mon, 05 Nov 2007 19:46:09 -0600

Shepherds pie

Since I've been making so many soups and stews lately, I seem to always have carrots and celery in the fridge. I was considering making a stir fry this week until I remembered I had some ground lamb frozen, so I decided to use that up along with the veggies and make a shepherd's pie.

I've actually never made a shepherd's pie before, and I think, like most classic dishes, there are 1794 ways to make it. I have seen them with ground beef, lamb shoulder, beef roast, even chicken, before. I decided to make mine sort of a Mediterranean style, with flavors that I am very familiar with.

This was a tasty and extremely comforting dish.

Shepherd's Pie

1 Tbsp. olive oil
1 onion, diced
2 carrots, sliced
2 stalks celery, sliced
1 lb. lean ground lamb
2 cloves garlic, minced
2 Tbsp. tomato paste
4 oz. sliced mushrooms
1 Tbsp. flour
1 cup beef broth
1/2 cup red wine
allspice (I only have it whole, and used maybe 6 of them; otherwise I'd guess about 1/4 tsp. or so)
1/4 tsp. ground cinnamon
1 bay leaf
1 Tbsp. dried parsley
salt and pepper
1/3 cup peas
1 batch mashed potatoes (I used about 1.5 lbs potatoes and also stirred in about 1/4 cup grana padano cheese)

In a large saute pan (or a dutch oven), heat the olive oil. Add the onions, carrots and celery and cook them for about 2 minutes. Add the garlic and stir until fragrant, about 30-40 seconds. Add the lamb and brown.

Stir in the tomato paste, cinnamon, parsley, allspice, bay leaf and mushrooms, and cook the paste off for about a minute or two. Add the flour and do the same. Stir in the beef broth and wine, and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Simmer for about 20 minutes or so to combine the flavors.

Stir in the peas and then pour the lamb mixture into a baking dish. Top with the mashed potatoes (run a fork over them for a prettier design). Bake for about 25-30 minutes in a 375 degree oven or until potatoes brown. Alternatively (or in addition to, which is what I did), stick the dish under the broiler for a minute or two to brown the potato crust.

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Lamb Pita Pizzas

nobody@vox.com(Elly) — Fri, 26 Oct 2007 19:23:52 -0500

This was a really fast dinner that came together with some leftover pitas from shawarma we had the other night. I just brushed the pitas with a little olive oil, sprinkled with za'atar mix and topped with ground lamb (seasoned with salt, pepper, garlic & oregano), toasted pine nuts, feta and chopped tomatoes. Stuck it in the oven till the cheese warmed up and the pita got nice and toasty.

Lamb pita pizza

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Lamb and Barley Stew

nobody@vox.com(Elly) — Tue, 16 Oct 2007 20:52:31 -0500

Lamb

I get truly, dorkishly excited about coming home from the butcher. I get almost as excited opening that thick, white paper as I do opening gifts on Christmas morning.

And plus, I love this particular meat market. The staff is so knowledgeable, and in addition to all the great meat, they have lots of different cheeses (I picked up some grana padano today, in fact), fresh pastas and sauces, some produce. It's great (though I do wish they sold veal & lamb stock--that would be tops).

Lamb 2

I always see no less than a dozen things I want when I'm there. I was really eyeing the veal shanks today, big time. But I figured those could wait for another day.

Today, I went for the lamb. I asked for some stew meat, and 10 minutes later I was home, tearing open the white paper. Mmmmm.

As much as I love lamb, I've never made a lamb stew (unless you count manestra--which is lamb and orzo cooked on the stovetop). I debated what kind to make. Do I use white wine and chicken broth for liquids or red wine and beef broth? Do I make an Irish stew or a Moroccan one? Should I stick with the Greek flavors I know and love so well?

In the end, I went for a really simplistic lamb stew with barley, made with white wine and chicken broth. It was so hearty and comforting. And now I am stuffed to the gills (OK, you got me, I *did* still have room for those 2 fun sized Almond Joys. Stupid Halloween).

Lamb stew

Lamb and Barley Stew

1 lb. lamb (shoulder or leg, cut into 1-2" pieces)
flour, for dredging
olive oil
1 small onion, diced
1 cup carrots, sliced
1 cup celery, sliced
2 cloves garlic, minced
1/2 cup dry white wine
5 cups chicken broth
8 oz. crimini mushrooms, halved or quartered
1/4 lb. green beans or haricots vertes
1 bay leaf
1 tsp. ground marjoram
1/2 tsp. dried thyme
1 cup pearl barley
salt and pepper.

Season lamb with salt and pepper and then dredge in flour, shaking off excess.

Heat olive oil in a dutch oven. Add the lamb in batches, if necessary, and brown on all sides (not cooking through). Remove.

To the dutch oven, add the onion (and more oil if necessary) and saute until just tender. Add the carrots, celery and garlic and saute for another minute or so.

Add the chicken broth and deglaze the pan, scraping up all the browned bits. Reduce slightly before adding the broth, bay leaf, marjoram, green beans and mushrooms. Bring to a boil and then add the lamb and the barley. Cover, cooking for about 45 minutes until barley is cooked and lamb is tender. (I took the lid off for about 5 additional minutes at the end to thicken the stew slightly). Season to taste.

Lamb stew 2

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Presto! Baby lasagnas!

nobody@vox.com(Elly) — Sun, 12 Aug 2007 20:12:59 -0500

Wonton lasagna

A while back, large packages of wonton wrappers were BOGO free at my supermarket so I picked them up. When I first bought them, I used them as ravioli, so I guess that got me to thinking about their use in pasta dishes. At some point during one of my random foodie daydreams, I thought about making mini lasagnas using the wontons. I mean, why not? The wontons are small and cook up quickly so there is no need to boil them.

I debated whether to layer the mixture into individual crocks, boil the noodles then layer and broil just to melt the cheese, or layer the mixture on a pan and bake much like a regular lasagna. I settled on the final option. The bottom did get a little crisy (though I love that) but I think that could be easily remedied with a thin layer of sauce before you put the first wonton down.

I decided to make use my basic Greek pasta recipe, which I use in my meatsauce and pastitsio, not only because I love the sauce but also because it's a much thicker sauce than most meatsauces so I figure it would stick better and not run all over the pan.

Being that my sauce was Greek inspired, I used a Greek cheese, too: kefalotyri. You can, of course, use feta or anything you like. I went with kefalotyri because it melts a little better than feta.

This is also my first submission to Presto Pasta Night, which is hosted weekly by Ruth over at Once Upon a Feast. I have been meaning to submit a pasta recipe there forever, and this time I finally remembered!

Mini Greek Wonton Lasagnas (for 4)

32 wonton wrappers
1 batch Greek meatsauce, I used ground lamb (keep in mind that links to the first picture on my blog and therefore, is terrible :P)
1 cup grated kefalotyri
a little mizithra or parmesan, optional

Preheat oven to 350.

Spray a pan with oil. Stack 2 wonton wrappers together for each mini lasagna. Top with meatsauce and with 1/3 of the shredded cheese. Repeat layering 3 times. Sprinkle each lasagna with a little parmesan or mizithra if desired.

Cover with foil and cook in preheated oven for 30 minutes. Remove foil and cook an additional 5-10 to brown cheese slightly.

Wonton lasagna 2

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Greek-style lamburgers

nobody@vox.com(Elly) — Mon, 23 Jul 2007 20:12:35 -0500

One of the best things about our new neighborhood is that we are a stone's throw from a great butcher. On Saturday, Tom went to the Paulina Meat Market to pick up some steaks to grill and I asked him to get some freshly ground lamb while he was there.

So tonight, I decided to make some lamburgers. Usually, I use mini pitas as "buns" but the store didn't have any, so we just used whole wheat pita halves. I also typically top these with tzatziki but since we are leaving town on Wednesday, I didn't really want to make a whole batch of tzatziki, so we just had them with some feta instead. If you want, you can mix crumbled feta into the lamb mixture or stuff the patties with feta instead of just putting it on top.

We ate these with a simple Greek village salad (tomatoes, cucumbers, feta, red onion, red wine vinegar, drizzle of olive oil, oregano, salt and pepper).

Lamburgers

1 lb. ground lamb
3/4 tsp. salt
1/2 tsp. allspice
1 Tbsp oregano
1/4 cup onion, finely minced or grated
2 cloves garlic, finely minced or pressed
ground pepper to taste
2 pitas, halved
olive oil

Mix all ingredients together and shape into four patties. (I actually made mine in half moons since we were eating them on pita halves).

Lightly grease and heat grill. Grill burgers approximately 4 minutes per side or until desired degree of doneness.

Brush or spray pita halves with olive oil and toss on the grill for about 30-60 seconds. Stuff pitas with patties and top with whatever you like!

lamburgers

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What Greeks Eat

nobody@vox.com(Elly) — Fri, 08 Jun 2007 20:32:32 -0500

Some food tastes good but it doesn't look pretty. In fact, I don't think it's meant to look pretty. It's just meant to comfort you. Oh and fill you up :) Tonight was one of those meals. I think Giada calls things "rustic" when they are homey and not picture perfect. So we'll call this our rustic Greekfest.

Yesterday Tom went to the butcher and surprised me by bringing home lamb! So, we had saganaki/lamb kabobs today, with some tzatziki, pita, Greek style peas and potatoes (which I make like my green beans but with dill instead of parsley), and saganaki. All the recipes are already on my blog with the exception of saganaki (not much of a recipe but I will post it below).

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Mmm tzatziki! It came out damn good this time because there was Greek yogurt at the store (last time I settled for regular and it didn't strain as well as I would have liked).

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And saganaki!

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1. Cut about a 1/2" slice of kefalotyri or kasseri cheese.

2. Dip the cheese in a beaten egg (I also add a little lemon juice).

3. Dredge in flour seasoned with some fresh pepper.

4. Melt butter in a skillet.

5. Cook cheese in butter until it is browned and melty.

6. Splash with brandy.

7. Flame the brandy (shake pan a little).

8. Say "OPA!"

9. Squirt with fresh lemon.

10. Eat on pita and say "mmmm."

Kefalotyri=le yum.

DSC01524

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Elly is still saying OPA!

nobody@vox.com(Elly) — Wed, 14 Mar 2007 19:19:23 -0500

I was still in a Greek food mood (I think I am getting excited for Easter--lamb on the spit, YES!), so I decided to make shish kabobs. And you can't have shish kabobs without pitas and tzatziki sauce! Actually, I really don't feel you can have them without pilafi me saltsa (rice with tomato sauce), but since I was slightly high on calories today I, sadly, decided against making that :( Instead we had a village salad, or horiatiki salata.

Shish Kabobs

1 lb. lamb or pork tenderloin, cut into chunks
peppers, onions, or any other vegetables you would like, cut into chunks
Juice of 1 lemon
1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, smashed
1 teaspoon oregano
1/4 tsp. salt
1/8 tsp. pepper

Mix lemon juice, oil, vinegar, garlic, oregano, salt and pepper together in a bowl. Put meat and vegetables in a large ziplock bag and pour marinade mixture into bag. Seal and shake bag. Refrigerate for several hours or over night.

Place meat and veggies on skewers (if you are using wooden skewers, soak them in water for about half an hour beforehand, so they don't char). Grill!

DSC01354

Tzatziki

1 32oz container of plain yogurt (I do NOT recommend fat free, but a fat gree Greek yogurt like Fage will be OK, since it's thicker)
1 English cucumber or 2 regular cucumbers, seeded
5 cloves garlic, crushed (I usually crush with the help of a little salt and extra virgin olive oil)
1 tsp white wine vinegar
salt
squeeze of fresh lemon juice (optional)
drizzle of extra virgin olive oil

Strain yogurt using a cheesecloth over a bowl (if you don't have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.

Peel and seed the cucumber. Squeeze as much moisture out as possible. Shred/grate/process cucumbers and strain. Pat dry with a cloth or paper towel.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It's best to refrigerate for 30 minutes or more before serving, so flavors can meld.

Drizzle EVOO over the top.

A lot of people put dill or mint in their tzatziki but I have never liked it that way. My family always made it this way (without the dill/mint) and I much prefer it but of course add herbs to your liking.

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For the salad, I just mixed chopped tomatoes, cucumbers, feta and kalamata olives. Sprinkle with salt, a little pepper, oregano. Drizzle with EVOO and a few drops of red wine vinegar, if you want. Traditionally this should have onion in it, but I am not a raw onion fan so I leave it out.

DSC01338

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Valentine's Day

nobody@vox.com(Elly) — Thu, 15 Feb 2007 08:21:51 -0600

I decided to make a somewhat nicer dinner today, being Valentine ’s Day and all. Truth be told, the meal was not even the slightest bit more difficult than my everyday-dinners but we had a soup and dessert course so the sheer amount of food was greater. This proves slightly problematic when you do not yet own your dream kitchen with a double cooking surface and 2 wall ovens. Anywho, tonight I made a mushroom soup; lamb chops au poivre with mashed and green beans tossed with garlic and pine nuts; and homemade ice cream sandwiches.

I have never made a mushroom soup before, so I decided to give it a shot and just make up my own recipe. Most of my soups start out in one of two ways: mirepoix (carrots, celery and onions) or sauted (or caramelized) onions eventually deglazed with some type of booze. I decided to go with the latter and work from there. This was very simple and flavorful.

DSC01216

Mushroom soup

3 tbsp. butter

1 small onion, chopped

1 lb. assorted mushrooms, chopped

2 sprigs (leaves) fresh thyme or probably about ½ tsp dried

2 cloves garlic, minced

¼ cup dry sherry

3 cups chicken broth

1 cup beef broth

½ cup half and half or heavy cream

salt and pepper to taste

Melt butter in large stockpot/saucepan. Add onions and cook until tender over medium-low heat, about 5 minutes. Add mushrooms, thyme, and garlic. Continue cooking over medium-low until mushrooms brown (do not add salt) and most of the moisture they’ve released has evaporated, about 15-20 minutes.

Add sherry. Switch heat to medium-high and cook until sherry is reduced by at least half, about 3 minutes.

Add broths. Simmer for about 20-30 minutes. Season to taste with salt and pepper.

Add half and half or cream and heat through over medium-low, about 5 minutes.

If you like a chunky soup, serve as is. If you like it smooth, puree with an immersion blender or food processor. If you are like me and like something in between, do what I did: put a couple ladlefuls of the soup into a processor and pulse process. Re-add back to the soup and let it thicken slightly.

For the lamb chops, I used a recipe from Bon Apetit. The only difference is that I used short loin chops instead of rib and a splash of half and half at the end. A nice change from steak au poivre, easy and delicious. I seared the chops about 2 minutes per side and then put them in a warm oven to finish cooking while I made the sauce. This made for a perfectly medium rare chop.

For the mashed potatoes, I just made them with butter and half and half since we had some in the fridge. A rarity since I tend to make mashed potatoes with skim milk and a little bit of butter or sometimes even *gasp* Smart Balance.

For the green beans, I heated some olive oil in a pan, then threw in 2 cloves of minced garlic and some chopped pine nuts. I sautéed that over low heat, while my green beans boiled (just covered fresh beans with water, brought to a boil and cooked for about 5 minutes). Then I tossed the drained green beans with the oil-garlic-pine nut mixture and some salt and pepper. See, I can make vegetables besides asparagus!

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For the ice cream sandwiches, I used Ina’s chocolate white chocolate chunk cookies and vanilla ice cream. I rolled them in some chopped hazelnuts. I tried to take the pic before the ice cream started to melt, but no dice there. It doesn’t look that great but it tasted pretty damn awesome. Thank you, Ina, for never letting me down.

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Happy Valentine’s Day!

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