jeudi 24 janvier 2013

Greek stuffed peppers

Do you associate any dishes with a specific season? To me, Greek salad is a very summery dish but it is so good, that I decided to make it into a dish for cold winter nights.

I completely improvised this dish and opted against making it vegetarian. This is my first experience cooking ground turkey. It was on sale at the store, and I remembered having a conversation where someone mentioned that it was better than ground beef. W said that he thought it tasted like Thanksgiving stuffing !!!

  • 1 cup of quinoa
  • 1 ½ cup of chicken broth
  • 1 bay leaf
  • 2 tbs of butter
  1. Cook rinsed quinoa in butter for 2 minutes on medium heat. 
  2. Add chicken broth and bay leaf, bring to a boil. 
  3. Reduce heat to low, and simmer for 20 minutes. 
  4. Take off heat, and let sit for 5 minutes. Fluff with a fork like you would do for couscous.
Stuffed peppers
  • 1 large red onion, diced 
  • 1 pound of ground turkey
  • 1 tbs of dried oregano
  • 8 oz can of diced tomatoes
  • 1 cup of crumbled feta
  • 1 cup of pitted kalamata olives, chopped
  • 5 peppers cut in half, stem removed
  • mozzarella cheese, grated
  1.  While the quinoa is cooking, sauté the onions for 8 minutes on medium heat. Set aside.
  2. Cook ground turkey on medium-high heat, until it is not pink anymore.
  3. Mix onion, meat, oregano, tomatoes (not drained), feta and olives. Stir.
  4. In an oiled baking dish, placed the peppers and fill with stuffing. Cover the stuffing with mozzarella. 
  5. Bake in oven at 350 until hot and cheese melted.

lundi 14 janvier 2013

Pavlova (New Zealand Classic Dessert)

Three weeks in New Zealand and a new job are the reasons why I have not posted anything since early December.

So, for my first post of 2013: a New Zealand classic that we ate with W's family on Christmas eve. Yes, it's probably more a summer dessert, but we were lucky enough to have a summer Christmas.

A few days after we got back in Boston, I made this dessert for our second Christmas with W's family in the USA (yes - I was missing New Zealand).

Pavlova is a cake-style meringue dessert. I made individual portions and adapted Annabel Langbein's receipe form The Free Range Cook book (she was described to me as the Martha Stewart of New Zealand).

Pavlova (8 portions)

  • 6 egg whites (room temperature)
  • a pinch of salt
  • 1 1/4 sugar
  • 2 tsp of cornstarch
  • 1 tsp of white vinegar
  • 1 tsp of vanilla
  • Fruit, cut in small pieces (such as kiwis and blackberries)
  • Heavy whipping cream
  1. Preheat oven to 320 F. Line baking sheet with parchment paper.
  2. Beat the egg whites, salt and sugar with an electric mixer at the highest speed for approximately 10 minutes (it should be very thick and shiny).
  3. Add the cornstarch, vinegar and vanilla. Beat for a few seconds.
  4. Drop spoonful of the mixture on the pan, making 8 portions.
  5. Cook for 10 minutes, and then turn the heat down to 265 F.  Cook for 1 hour (or until the the outside is crisp.
  6. Turn the oven off and leave the pan in the oven for two hours (I didn't and it worked anyway).
  7. To serve, top with whipped cream and fresh fruit.