Lamb Kabob Marinade

WHAT YOU’LL NEED:

• 2 cup pomegranate molasses*

• 16 garlic cloves, coarsely chopped

• 1/2 cup olive oil

• 4 tablespoon ground ginger

• 4 tablespoon ground cinnamon

• 8 teaspoons ground cumin, divided

• 6 teaspoons paprika

• 2 teaspoon salt

• 1 teaspoon pepper

• 8 pounds lamb loins, cut into 3/4-inch

• pomegranate seeds

• torn basil leaves

• Peppers in between

Tahina Molasses Cake

• 12 tablespoons unsalted butter, cut into chunks

• 1 1/2 cups (12 ounces) unsulphured dark or unsulphured blackstrap molasses * (see Note below)

• 3/4 cup brown sugar

• 1/3 cup white sugar

• 3 1/4 cups all-purpose flour

• 1/2 teaspoon fine salt

• 2 1/2 teaspoons baking soda

• 2 teaspoons espresso powder

• 1 teaspoon vanilla

• 2 large eggs, beaten

• 1 1/2 cups whole milk

STEPS:

1. Heat the oven to 350°F. Lightly butter or grease a 10-inch springform cake pan.

2. Place the chunks of butter in a 2-quart saucepan set over medium heat. Pour in the molasses and whisk in the brown sugar and white sugar. Whisk as the butter melts. When the butter has melted and is completely liquid, and the sugar has dissolved and is no longer grainy, give it a final stir and turn off the heat. Set the pan aside to cool. (The molasses will look slightly separated from the melted fat; they won't be smoothly combined.)

3. Use a clean dry whisk to combine the flour, salt, baking soda, ginger, cinnamon and espresso powder in a large bowl. (The espresso powder is optional; it will lend one more dimension of flavor to your cake.)

4. Whisk the vanilla, eggs, and milk into the saucepan with the molasses and melted butter. When it is completely combined, pour this liquid slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps.

5. Fold in 1 cup of tahina with 3/4 cup of batter. Set aside.

6. Pour the thick batter into the prepared pan. Add in mixed tahina/batter mixture down the center of the batter in the pan.

7. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release. Remove the cake from the pan and let it cool completely on a cooling rack before icing.

Demi's Moist Banana Bread

WHAT YOU’LL NEED:

• 1 cup almond flour

• 1 cup all purpose flour

• 1/2 stick of butter

• 1 egg

• 1 TSP vanilla

• 1/2 cup (or 1 cup to be sweeter) medium brown sugar

• 1 TSP Baking soda

• 1 TSP cinnamon

• 2 very brown and ripe banana

• 5.3 oz container of flavored Chobani yogurt

• up to 1 cup of a combination of toppings. When using fruit or chocolate chips, toss in a little bit of all purpose flour to coat first. This helps the ingredients stay suspended in the batter rather than sinking to the bottom.

  • Examples:

    • 1/2 cup mini chocolate chips + 1/2 cup frozen blueberries

    • 1 cup of toasted coconut + toasted almond slivers

STEPS:

1. Pre-heat oven to 350

2. Mix the wet ingredients including banana into a bowl

3. Sift the dry ingredients over the top of the wet ingredients

4. Mix well together

5. Add “toppings” into batter and fold

6. Take a standard loaf pan, and use cooking spray or butter to cover the inside of the pan with a thin layer

7. Cut a piece of parchment about 6 inches wide and 10 inches long to line horizontally across the width of the pan (the parchment should reach over the sides intentionally, and just line the middle of the pan across the width). This will help you lift the banana bread out of the pan when it’s done cooking…

8. Pour the batter into the greased, lined pan

9. Put in the center of the oven for 55 minutes

10. When done, take it out of the oven, and use the parchment paper to carefully lift the banana bread out of the pan and onto a cooling rack or a cutting board to rest

11. Rest the bread until it cools before slicing

12. Bread will keep very well for up to 5 days in an air tight container at room temperature.

Egyptian Kofta

What You’ll Need:

• 1 pound ground lamb

• 1 pound ground beef (20% fat)

• 1/4 cup sour cream

• 1 cup parsley leaves

• 1/2 cup mint leaves

• 1 small yellow onion (or red onion)

• 3 garlic cloves (optional)

• 1 TBL salt

• 2 TSP all spice

• 2 TSP sumac

• 1/2 TSP chili flake (or 1/4 if you want it more mild)

• 1 TSP coriander

• 1/2 TSP cinnamon

• 1/4 TSP clove

• 1 TSP white pepper

STEPS:

1. Blend onion, sour cream, herbs, spices and garlic (if using) in a food processor

2. Add the watery mixture to a bowl with both meats

3. Mix very well together

4. Use a 1/4 cup spoon to measure out kofta

5. Shape into long ovals, patties or whatever shape you prefer

6. Grill or use a cast iron to cook through. Should take about 3-4 minutes per side or until the internal temperature reads 145 for medium, 155 for well done.

Penne Alla Vodka

What you’ll need:

• 4 tbl (or a good glug) of Extra Virgin Olive Oil

• 140 grams Mutti tomato paste 

• 1/2 cup finely chopped while onion

• 5 garlic cloves

• 1/2 teaspoon crushed red pepper

• 1/2 cup pasta water 

• 1 cup whole milk 

• 1-2 ounce of Parmesan 

• 2 tbl vodka

• 2 tbl butter

• Freshly ground black pepper (to taste)

• Kosher salt (to taste)

• Fresh torn basil (1/2 cup)

• 1 pound penne

Steps:

1. Add oil to your cold pan and put on medium to high heat

2. Finely chop your white onion

3. Finely chop your garlic. Add a pinch of salt to the garlic and begin to smush the garlic and salt with the back of your knife until it forms a paste

4. Once the oil is hot, add in the onion and allow it to sweat for about 2-3 minutes until translucent.

5. Add the garlic paste and crushed red pepper, being mindful not to burn it. Sometimes this is best to do off the heat if your pan was already quite hot.

6. Add the tomato paste and caramelize it by stirring for about 3-4 minutes until its a deep, rich color and the oil has turned a nice reddish hue.

7. Add the milk in slowly, as to not scorch it. Keep stirring until well mixed and the color of the sauce is now a deep orange. Stir for about 3 more minutes. Add salt and pepper to taste.

8. Take the sauce off the heat

9. Boil the pasta according to package instructions, but reduce the time by about 2 minutes to ensure your pasta is al dente. It will continue to cook in the sauce. Once the water is boiling, add a few tablespoons of salt - your water should taste like the ocean!

10. Once the pasta is ready save 1/2 cup of the liquid and set that aside. Drain your pasta well and place directly into the sauce.

11. Bring the sauce and the pasta back onto the flame on medium low, just to heat and finish the sauce and pasta together

12. Stir together, add in the butter and pasta water slowly until a glossy, rich sauce begins to form. The starch in the water will bind the sauce to the pasta nicely.

13. Drizzle in the cheese, little by little, as to avoid any clumping. Your sauce should now look creamy and thick.

14. Plate your pasta and tear fresh basil right on top for serving

15. Finish with more cheese and a nice crack of freshly ground black pepper

Oven Roasted Branzino

Serves 2-4

• 2 1lb whole gutted Branzino 
• 4 lemons
• 1 bunch Fennel
• Fish Spice mix (see below)
• Salt & Pepper

For Fish Spice Mix

• Dried Lemon
• White pepper

1. Stuff Branzino with lemon slices and sprigs of fennel. 
2. Create incisions across the top of the fish just enough to pierce the skin and expose some flesh.
3. Dust and rub the fish with the Fish Spice Mix and some salt and pepper to taste. Don't over do the pepper as there is pepper in the Fish Spice Mix.
4. Lay the fish on a bed of lemon slices and fennel prawns and place into a 350 degree oven for 25 minutes. 
5. Crank the heat up to 450 for another 10 minutes.
6. Serve with fresh lemon and top with fresh fennel.

Red Harissa Beef Stew

Comforting, mildy spicy and warm, this stew is a must in the winter or fall season. It's full of flavor and sticks to your ribs, leaving you satisfied without spending too much time in the kitchen.

TIME: 1 - 2 hours

SERVES: 2 - 4 people

What you'll need:

• Stock pot or dutch oven 
• 1 lb of 1 inch cubed tri-tip or chuck roast
• 1 small white onion
• 2 medium carrots 
• 2 cloves of garlic
• 5 oz tomato paste (Mutti)
• 5 ounces harissa paste ( 4 ounces for medium heat) (La Femme du Cap Bon)
• 1/2 cup merlot (Coppola is excellent)
• 32 ounces beef broth
• 15 ounce can of garbanzo beans
• 6 smashed cardamom pods
• 1 cinnamon stick
• 1 cup golden raisins
• 2 tbl vegetable oil
• Rustic olive bread

1. Heat dutch oven over medium high heat with vegetable oil
2. Add meat to the hot pan and brown meat. Don't worry about cooking it through, you just want to brown the outside of the meat. Remove the meat from the pan once browned and set aside.
3. Once all the meat has been browned, add the onion and carrots and cook for 1-2 minutes until onions are translucent.
4. Crush cardamom pods with the back of your knife to release the flavor and add to the pan along with the cinnamon stick. This allows the spices to develop.
5. Add the wine and pick up all the bits at the bottom of the pan.
6. Add the meat back in along with the beef broth, harissa paste, tomato paste and garbanzo beans.
7. Simmer for at least 1 hour partially covered to allow the stew to thicken
8. During the last 15 minutes of cooking add 1 cup of golden raisins
9. Serve the stew in a bowl on top of rustic olive bread. The bread soaks up some of the thick sauce and becomes a part of the stew, offering a chewy, creamy texture.

Kishk and Baby Kale Frittata

Frittatas are always a great breakfast or brunch option, especially when shared with friends or family. This recipe has a bit of a twist, using primarily egg whites, kishk and baby kale. Kishk is not commonly found in super markets but can easily be substituted with cooked bulgur.

TIME: 10 minutes

SERVES: 2 

What you'll need:

• 1 cup of eggwhites + 1 whole egg
• 1 small handful of baby kale
• 3/4 cup hydrated kishk (or cooked bulgur)
• Salt & pepper to taste
• 2 tbl butter

1. Preheat oven to 375°
2. Soak kishk under boiling water for few minutes. Drain and set aside.
3. Heat 9" cast iron or oven proof pan over medium heat with 1 tbl butter
4. Brown the hydrated kishk until nice and golden
5. Pour in eggs and add kale
6. Season with salt and pepper
7. Dot 1 tbl butter on top of mixture and place in oven
8. Cook 10 minutes or until cooked through

Fresh Corn Salad

Fresh corn is incredible in this summer salad. With fish, chicken or carne asada, the sweet corn and light, tangy dressing are a perfect accompaniment to any main dish.

• 2 Corn on the Cobbs
• 3 green onions
• 1 cup of halved cherry or baby heirloom tomatoes
• 1/2 cup roughly chopped fresh cilantro
• 1 lime
• 1/4 tsp agave
• 1/2 cup olive oil
• Salt and pepper to taste

1. Remove the husks from the corn
2. Place the corn vertically in a bowl and carefully cut the corn off of the cobb. Use a sharp knife and slice all the way down - like you would bread.
3. Chop the onion, tomatoes and cilantro and toss in with the corn
4. Squeeze the lime and add the agave and olive oil
5. Add a pinch of salt and pepper to taste
6. Toss ingredients together

Seared Swordfish with Tahini Lemon Cauliflower

TIME: 40 min

SERVES: 2 people

• 2 6-9 ounce swordfish filets (1 inch thick)
• 1/2 teaspoon sumac
• 1/4 teaspoon cumin
• 1 lemon
• 1 head cauliflower
• 1 yellow onion
• 3 tablespoons tahini
• 1 tablespoon water
• 1/4 cup olive oil
• 1 garlic clove
• Salt & Pepper
• Handful of parsley
• Handful of mint

1. Cut head of Cauliflower into florets
2. Toss in olive oil, salt and pepper and roast in a 350° for 30 minutes. Toss pan halfway through.
3. In a bowl, mix the tahini, olive oil, water, lemon juice and grated garlic. Mixture should be similar to a thick salad dressing. Add salt and pepper to taste. Set aside
4. Julienne the onion and cook on low heat with a pinch of salt until soft and golden brown. Set aside.
5. Sprinkle the cumin, sumac, salt and pepper onto each Swordfish steak. Lightly rub vegetable oil and sear on medium for 6 minutes on one side and finish lightly searing on the other side for a few minutes or until firm and cooked through.
6. Take a platter and spread a layer of the tahini sauce on the bottom. Top with the roasted cauliflower, caramelized onions, parsley and mint. Drizzle more sauce on top.
7. Serve with seared swordfish steaks on top.