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Red Harissa Beef Stew

redharissastew.jpg

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.
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Kishk and Baby Kale Frittata

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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
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Portuguese Baked Eggs

PortugueseBakedEggs

Shakshuka is one of my favorite crowd pleasers. Why? It's a one pan wonder, cooks quickly and is quite the stunner on the table. Everyone gets to dig in together and it makes for a nice centered conversation piece. This Portuguese spin on baked eggs really just reflects a different use of spices than the traditional Middle Eastern version. It is slightly smokier, a bit spicy and has a nice bite at the end from the Manchego that is shaved on top upon serving.

Here's what you'll need:

1 12 in cast iron or oven proof pan

6 small eggs (4 if they are large)

1 28 ounce can of  Marzano Crushed Tomato

2 roasted red peppers- julienne

1 small brown onion- julienne

4 large garlic cloves- minced

1 tsp smoked paprika

1 1/2 tsp chili powder

1/2 tsp cayenne (or more if you like it hot!)

1/4 cup fresh basil

Manchego cheese for shaving

Olive oil

Salt

Cracked black pepper

1. Heat oven to 350 degrees.

2. Heat your cast iron or oven proof pan on the stove at medium heat. Add a tablespoon of olive oil and allow it to cover the pan.

3. Once hot, add your julienne onions and let sweat until translucent and slightly turning brown on the edges. Add a dash of salt to help them sweat!

4. Add the chili powder, paprika and cayenne to the onions and allow the oil to cook the spices for just another minute or so.

4. Add the chopped garlic and let toast just until golden brown. Once it's a little golden that's your cue it's done and on the brink of burning.

5. Add the roasted peppers, can of crushed tomatoes and let stew for 10 minutes until sauce thickens.

6. Break an egg into a separate small bowl. Be sure to take out any bits of shell just in case.

7. With your cooking spoon, make a little saucer hole in your thickened tomato sauce. Take your bowl with your raw egg and carefully drop your egg into the hole.

8. Repeat with remaining eggs.

9. Place into your 350 degree oven on the top rack and let broil until egg whites are firmed but yolks are still runny. This usually takes about 8-11 minutes.

10. Remove from oven and top with torn or chopped basil. Finish with shredded Manchego cheese or Pecorino Romano.

Serve with warm pita or crusty bread.

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