Pecan Tart

SERVINGS: 8

Tart my be made one day ahead and chilled, covered. Warm in preheated 375F oven to recrisp crust.

• Pastry dough
• 3/4 cup sugar
• 1 cup light corn syrup
• 3 large eggs
• 2 tablespoon unsalted butter
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1/34 cup pecan halves
• Whipped cream

1. Roll out dough into 15-inch round on a lightly floured surface and fit into tart pan.

2. Roll rolling pin over top of pan to trim dough flush with rim and lightly prick bottom all over with fork.

3. Chill for 30 minutes. Preheat oven to 375F.

4.  Line shell with foil and fill with pie weights or raw rice. Bake in the middle of oven for 20 minutes.

5. Remove weights and foil ad bake shell until golden brown, 6 to 10 minutes more. Cool in pan on a rack.

6. Cook sugar in a dry heavysaucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.

7. Cook caramel without stirring, swirling pan, until deep golden.

8.  Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (it will harden before dissolving). Remove pan from heat and cool mixture until it stops bubbling.

9.  Whisk eggs with a pinch of salt in a bowl. Whisk caramel mixture into eggs in a slow stream and whisk in butter, vanilla, and lemon juice until butter is melted.

10. Spread pecans in bottom of tart shell and pour in filling, taping down pecans to coat.

11. Bake tart in middle of oven until crust is golden and filing is puffed, 20 to 25 minutes, and cool in pan on rack.

Cranberry Relish

SERVINGS: 4 Cups

If you're looking for a cranberry sauce with zing, you've found it. Lively citrus and fresh ginger give the sweet-tart berries extra dimension.

• 1 navel orange
• 1 tablespoon freshly squeezed lemon juice
• 1 (12 ounce) bags fresh or frozen cranberries

• 1/4 cup dried cranberries
• 1/3 cup sugar
• 2 scallion greens, sliced (1/2 cup)
• 1/2 tablespoon grated fresh peeled ginger root
• 1/2 teaspoon ground cinnamon

1. Finely grate 1 teaspoon of zest from the orange. Cut away and discard peel and pith from oranges, then cut sections free from membranes. Transfer sections to a food processor fitted with a blade, squeezing any remaining juice from membranes into bowl of processor.

2. Add remaining ingredients and pulse until finely chopped.

3. Chill, covered, at least 2 hours to allow flavors to develop.

Pan-Roasted Quail

PREP: 2 HOURS ----- COOK: 45 MINUTES ----- SERVINGS: 4-6
 

• 6 Quails
• 1 medium onion - diced
• 3 cloves of garlic - minced
• 2 bay leaves
• 1/2 cup vinegar
• 1 1/2 teaspoon salt 
• 1/2 teaspoon mixed spice 
• 1/2 cup butter or ghee or a mixture of both for richer flavor

1. Clean and wash the quails inside and out

2. In a deep dish, mix together the onion, garlic, salt, spice, vinegar, and bay leaves. Rub the quails with the marinade inside and out. Leave the quails in the marinade, cover and refrigerate for 2 hours.

3. Heat the butter in a saucepan over medium heat.

4. Add quails with the marinade mixture to the saucepan. Cook covered on medium-low heat turning frequently until browned for 45 minutes.

Sharbet Hout - Fish Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• 4 filets of Halibut (or your choice of fish; the stinkier, the better)
• 1 Medium onion - diced
• 2 teaspoons cumin powder
• 1 teaspoon salt 
• 1/2 teaspoon turmeric 
• 3 cloves of garlic (minced)
• 1 cup fresh tomato puree
• 3 tablespoons tomato paste
• 6 cups water
• 4 tablespoons olive oil
• 1/2 cup fresh parsley - chopped
• 1/2 cup orzo

1. Cook the fish in 6 cups of water and salt.

2. Meanwhile, heat the oil in a pan and sutee the onion until translucent.

3. Add the tomato paste, tomato puree, garlic, cumin powder, turmeric and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes).

4. Drain the cooked fish reserving the water (fish stock). Add the fish stock (5-6 cups) to the soup.

5. Cut the fish (by hand) into small pieces and add to the soup. Bring to a gentle boil then simmer for about 30 minutes.

6. Add the orzo and parsley and cook till orzo is done.

7. Squeeze lemon to taste and enjoy.

Sharbet Addass - Lentil Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• Lamb bones or chicken wings (optional)
• 1 Medium onion - diced
• 2 teaspoons cumin powder
• 1 teaspoon salt 
• 1 teaspoon coriander
• 1/2 teaspoon turmeric 
• 1 cup fresh tomato puree
• 3 tablespoons tomato paste
• 1 cup lentils
• 1 cup sliced carrots
• 4 to 5 cups water
• 4 tablespoons olive oil
• 1/2 cup fresh cilantro - chopped
• Lemon or lemon juice

1. Heat the oil in a pan and sautee the onion till caramelized. Add the lamb or chicken if desired and stir till coated.

2. Add the tomato paste, tomato puree, cumin powder, turmeric, salt, coriander, lentils and carrots and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes). Add 1 cup of water if mixture is too thick.

3. Add the remaining water and simmer till vegetables are cooked tender (about 30 minutes).

4. Remove the meat from the pot if any used, and set aside.

5. Using a hand-held mixer or food processor, puree the soup to a semi-thick paste. Add water if soup is too thick to the desired consistency.

6. Return the meat to the pot and add the cilantro. Bring back to a gentle boil and simmer for 10 minutes.

7. Squeeze lemon to taste and enjoy with croutons or baguette.

Haraimi - ٍSinful Fish

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 4

• 4 King mackerel steaks
• 2 tablespoons lemon juice
• 2 teaspoons cumin powder
• 1 teaspoon salt
• 8 cloves of garlic (minced)
• 2 cups fresh tomato puree
• 2 tablespoons tomato paste
• 1 cup water
• 4 tablespoons olive oil

1. Mix together the lemon juice, 1 teaspoon of cumin, salt, and 4 cloves garlic.

2. Marinate the fish steaks in the mixture and set aside.

3. In a saucepan, heat the olive oil and add 1 teaspoon cumin and 4 cloves of garlic (minced). Stir for a minute or two, but do not let the garlic brown.

4. Add the tomato paste, cup of water, and fresh tomato puree to the saucepan. Bring to boil, then lower heat and simmer for 30 to 45 minutes till sauce is thickened.

5. Add the fish and the marinade to the saucepan and simmer for 15 minutes.

6. Serve with fried stuffed peppers and fried cauliflower.

Fried Stuffed Peppers

PREP: 15 MINUTES ----- COOK: 30 MINUTES ----- SERVINGS: 4-6

• 8 Anaheim peppers
• 2 eggs
• 1 teaspoon cumin powder 
• 1 teaspoon salt
• 1 teaspoon mixed spice
• 5 cloves garlic
• 1/2 cup fresh chopped parsley
• 1/2 cup water
• 1/2 cup flour
• Vegetable oil for frying

1. Core the peppers and puncture with a skewer

2. In a mixing bowl, mix eggs, cumin powder, salt, spice, parsley, minced garlic, water, and flour. Batter must be thick. Vary the flour amount until batter is thick enough.

3. Heat enough vegetable oil to fry the peppers.

4. Fill one pepper halfway with the batter and slowly dip in the frying oil. Repeat for the rest of the peppers.

5. Continue frying on medium heat until slightly colored and done. Remove from oil and allow to drain.