TartQueen's Kitchen

Few foods scream “TEXAS” louder than Chicken Fried Steak. Along with Chili (The Official State Dish of Texas), few things cause more arguments amongst friends and rivals over whose is the best.

By the way, Chicken Fried Steak is the Official State Dish of Oklahoma. Go figure.

The origins of Chicken Fried Steak are a little murky, but conventional wisdom generally believes German immigrants to Texas in the early- to mid- 19th Century invented Chicken Fried Steak as a way to not only enjoy something similar to the Viennese/German dish Wienerschnitzel (traditionally a breaded and fried veal cutlet), but also to make tough cuts of beef palatable. (As we know, bovine back then weren’t the chemically enhanced behemoths we know and eat today; they were just as hardscrabble as the land and the people living on it.)

Another story is that it was accidentally invented by a short order cook in Lamesa, Texas, in 1911. When a waitress turned in an order for “chicken, fried steak”, the cook, Jimmy Don Perkins, misread it. He dipped the steak in the fried chicken batter, and a legend was born.

One of my favorite food writers, Robb Walsh, describes 3 different types of Chicken Fried Steak in his book, Texas Eats:  1) The Southern/East Texas version is dipped in egg and then flour, similar to the way Southern fried chicken is prepared; 2) Central Texas’s version is made with bread crumbs rather than flour, much like Weinerschnitzel; 3) A West Texas version that is made without dipping the meat in egg; this is related to what cowboys called pan-fried steak.

Robb Walsh also talks about the three most common ways people mess up a Chicken Fried Steak: 1) Over- or Under-seasoning  – “If you use a salty seasoned flour for the batter, the steaks end up too salty. Underseasoning is just as bad. Even the batter on a perfectly cooked steak can taste pasty if it isn’t seasoned”; 2) Too much tenderizing – The ratio of batter to meat is crucial, and it’s determined by the thickness of the meat. If you pound the meat too flat, the steak is all batter and the steak is overcooked by the time the crust is done [this also leads to the meat shrinking in the crust].” ; and, 3) Overheating the oil – To cook a Chicken Fried Steak so the crust is golden and the meat is cooked trough, it is critical to keep the temperature of the oil at around 350F.

My recipe is much like the Southern/East Texas Version. It’s what I grew up eating and the one that most people know.

A few notes:

1.  The best cut of meat for a chicken fried steak is going to be round steak. It’s a flavorful, lean, and relatively cheap cut of beef. You can buy it in the grocery already tenderized (where it may also be called “cube steak”). If you buy it un-tenderized, you’ll need to do it yourself with a tenderizing mallet. It looks like a square hammer with spikes on each end of the mallet’s head. You very likely have one in the recesses of your knife drawer.

2.  It’s best to have everything at room temperature before you start. This way, everything cooks at the same speed and there will be less chance of the meat being cooked improperly.

3.  You don’t want to have too much breading on your steak. If you have too much breading, it’ll take too long for it to cook all the way through and the steak will overcook and shrink.

4.  Correct fat temperature is important when frying. If the oil is too cool, the breading will soak up the oil and you end up with a greasy steak. If it’s too hot, the coating will burn before the meat is cooked. The fat but come to a full sizzle when you put the steaks in.  Proper frying temperatures help seal the coating and keep as much of the oil out as possible while still cooking everything evenly.

5.  This goes for overcrowding the skillet, too. Don’t do it. The oil temperature will drop too much and the steaks won’t cook properly.

6.  Purists will be appalled, but if you like, you can substitute chicken (Chicken Fried Chicken) or pork (Chicken Fried Pork) in place of the beef.

7.  Speaking of appalled purists, I genreally do my frying in an electric skillet. It’s much easier for me to control the temperature of the oil. Purists, however, will insist on using a cast iron skillet. It’s up to you.

8.  You have to have gravy. Period. There are no exceptions to this rule.

The Ingredients

Peanut Oil, Vegetable Oil, Shortening, or Lard for frying

2 c. all-purpose flour

1 tbsp. salt

1 tbsp. black pepper

1 tbsp. garlic powder

2 tsp. onion powder

1 tsp. cayenne pepper, or to taste

Clockwise from top left: salt, black pepper, cayenne pepper, garlic powder, onion powder

1 1/2 c. buttermilk

2 large eggs

6 ea. 6 – 8 oz. tenderized round steaks

1.  Mix together the flour and spices in a large, shallow bowl or on a large plate.  Set aside.

The spices waiting to be mixed into the flour.

Done. Be sure to mix as thoroughly as possible; especially if your spices (esp. the cayenne) are a little lumpy.

Beat together the buttermilk and eggs in a large bowl.  Set aside.

Eggs and buttermilk batter. Be sure that you beat the eggs thoroughly so the whites are completely broken down and incorporated.

2.  Take each steak and dip it first in the flour and lightly coat.  Be sure to shake off any excess.

The first dip. This will help the batter adhere to the steak.

Next, dip the steak in the batter and coat completely. Take the steak out of the batter and allow the extra liquid to dip off.

Make sure the steak is completely submerged in the batter.

Dip the steak back into the flour and evenly coat all over.  You want to be sure there aren’t any wet spots.

Nicely coated.

Shake off any excess flour.  Lay the steaks out in a single layer on a rack. (This will help allow air circulation around the steaks and help keep them fairly dry.)

The steaks on a rack. If there are any wet spots, be sure to sprinkle a little flour on them.

3.  Have a 1″ depth of fat in a large skillet. Heat the fat to 375F, or until flour sprinkled in the oil immediately sizzles (but doesn’t burn) or a drop of water will make the oil pop (be careful of oil spatter).

4.  Once the oil has heated to the correct temperature, take the steaks, no more than 2 at a time, for 5 – 7 minutes total, turning once.  The temperature will immediately drop once you put in the steaks, so be sure to adjust the temperature as necessary to keep the fat at 350F.  (This is the optimal temperature to cook the steaks without making the batter soggy or overcooking the batter before the meat is done.)

Don’t overcrowd the pan. The temperature of the oil will drop too far and will result in a soggy, greasy steak.

After flipping. You only want to flip once to maintain the crust.

Take the finished steaks out of the oil and either place back on the rack to drain (my preferred method) or place on paper towels to drain.

After each batch is done, raise the heat back up to 375F before adding the next batch. Again, after adding the steaks to the fat, be sure to keep the temperature at 350F.

Well, hello.

After the steaks are done, carefully drain off all but 1/4 c. of the drippings and saving any cracklings that may be in the skillet and make the gravy.

A note on the gravy: A good gravy can enhance your Chicken Fried Steak and a bad gravy can ruin it. You want a thick, creamy texture (but not pasty), a deep flavor (there are few things worse than a lumpy, bland, pasty gravy), and just the right amount of seasoning (over-salting is a common mistake).

Making good gravy is something that takes patience and practice. If you make this recipe for the first time and are a little unsure, just serve it on the side. You’ll do better next time.

Cream Gravy

1/4 c. pan dripping (if you have some nice cracklings too, great)

1/4 c. flour

2 c. whole milk, room temperature or warm

1 tbsp. black pepper

1 tsp. salt, or to taste

The drained skillet. I left some of the browned flour in with the fat. Just be sure that anything you leave in the skillet isn’t burnt.

1.  Heat the pan drippings over medium heat (about 350F if you’re using an electric skillet).  Add the flour and make a roux.  You’re looking for something between a blonde- and peanut butter- colored roux.

Adding the flour.

Making the roux. You don’t want the roux too dark because the darker the flour, the less thickening strength it will have.

2.  Whisk in the milk and cook the gravy until it smooths out and thickens. Whisk in the salt and pepper.  Taste for seasoning.  If you want a thinner gravy, add a bit more milk.

Whisking in the milk. Be sure to whisk constantly at this point so the roux and milk are completely incorporated.

A nice, smooth, not-too-thick not-too-thin cream gravy.

3.  Serve over (or next to) the Chicken Fried Steak and whatever else is on the plate.

The classic serving suggestion: Chicken Fried Steak, Mashed Potatoes, Greens (in this case, Kale).

Now I’m hungry.

I almost love gingersnaps more than I love a really good chocolate chip cookie. Almost. It’s a photo finish, really.

Just like gingerbread, gingersnaps date back to Medieval England and predate the cake style gingerbread we know today.

The ingredients

From top: molasses, baking soda, ginger, allspice, salt

1/2 c. butter, room temperature

1/2 shortening, room temperature

1 c. dark brown sugar

1 egg, room temperature

1/4 c. molasses

2 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. ground ginger

1/2 tsp. ground allspice

Extra sugar for rolling

1.  Preheat the oven to 350F.  Line 2 large baking sheets with parchment paper and set aside.

2.  In a mixer bowl, cream together the butter, shortening, and brown sugar.

Getting ready to cream the butter, shortening, and brown sugar together.

After creaming the butter and sugar together. You don’t want to beat too much air into the mixture.

Add the egg and molasses and mix until well combined.

After adding the egg and molasses.

3.  Meanwhile, sift together the flour, baking soda, salt, ginger, and allspice.

Sifted dry ingredients. Kinda like the way it looks.

4.  Add the dry ingredients to the molasses mixture 1/3 at a time, mixing well after each addition.  Be sure to scrape down the sides of the bowl.

Mixing in the dry ingredients. Be sure to mix well after each addition and scrape down the sides of the bowl to ensure even mixing.

The finished dough. Try not to eat it at this stage.

5.  When the cookie mixture is ready, take a small amount and roll into a ball about 1″ in diameter.  Roll the ball in the extra sugar to coat.

Rolling the cookie dough in sugar. This is a pretty traditional step in making the cookies. However, if you prefer not to have the extra sugar, you can skip this step.

Place the ball of dough onto a cookie sheet.  Repeat about 4 dozen times. Have no more than 12 per baking sheet because the cookies will spread.

Ready for the oven. The cookies will spread, so be sure to have about 2″ between each ball of dough.

6.  Bake the cookies for 15 – 18 minutes, rotating the baking sheets halfway through the baking time.

Now your house will smell like the holidays.

Enjoy!

More than once when I’ve made gingerbread, my husband will come home and simply say, “It smells like Fall in here.” I take that as a compliment.

Gingerbread is a confectionary that has seemingly always been associated with Autumn and the Holidays.  In Medieval England, the term gingerbread simply meant ‘preserved ginger’. The name wasn’t for the desserts we’re familiar with until the 15th century.

According to Rhonda Massingham Hart’s Making Gingerbread Houses, the first known recipe for gingerbread came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version of gingerbread. The hard cookies, sometimes gilded with gold leaf and shaped like animals, kings and queens, were a staple at Medieval fairs in England, France, Holland and Germany. Queen Elizabeth I is credited with the idea of decorating the cookies in this fashion, after she had some made to resemble the dignitaries visiting her court. Over time some of these festivals came to be known as Gingerbread Fairs, and the gingerbread cookies served there were known as ‘fairings.’ The shapes of the gingerbread changed with the season, including flowers in the spring and birds in the fall. Elaborately decorated gingerbread became synonymous with all things fancy and elegant in England. The gold leaf that was often used to decorate gingerbread cookies led to the popular expression ‘to take the gilt off of gingerbread.’ The carved, white architectural details found on many colonial American seaside homes is sometimes referred to as ‘gingerbread work’.

Gingerbread houses originated in Germany during the 16th century. The elaborate cookie-walled houses, decorated with foil in addition to gold leaf, became associated with Christmas tradition. Their popularity rose when the Brothers Grimm wrote the story of Hansel and Gretel, in which the main characters stumble upon a house made entirely of treats deep in the forest. It is unclear whether or not gingerbread houses were a result of the popular fairy tale, or vice versa.

Gingerbread arrived in the New World with English colonists. The cookies were sometimes used to sway Virginia voters to favor one candidate over another. The first American cookbook, American Cookery by Amelia Simmons, has recipes for three types of gingerbread including the soft variety baked in loaves:

Soft gingerbread to be baked in pans.

No. 2. Rub three pounds of sugar, two pounds of butter, into four pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rosewater, bake as No. 1.

This softer version of gingerbread was more common in America. George Washington’s mother, Mary Ball Washington, served her recipe for gingerbread to the Marquis de Lafayette when he visited her Fredericksburg, Virginia home. Since then it was known as Gingerbread Lafayette. The confection was passed down through generations of Washingtons.

(Source: History of Gingerbread, The History Kitchen, Tori Avey)

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A main ingredient in gingerbread is molasses.  It is basically the leftovers of the sugar making process after the sugar crystals have been removed during boiling.

There are several different types of molasses comercially available: Light Molasses, Dark Molasses, Blackstrap Molasses, Sulphured Molasses, and Unsulphured Molasses.

Grandma’s is a good, consistent brand of molasses that’s readily available at just about every grocery. It’s an unsulphured light molasses. Plus, the company sponsors an elephant sanctuary in Tennessee. I’m all about that.

You may be asking yourself, what’s the difference? Or, you may not be.  But, I’m going to tell you anyway.

Light Molasses:  This comes from the first boiling of the sugarcane is generally the sweetest of the molasses. it is also known as “Barbados”, “Sweet”, “Mild”, or “First” molasses.  This molasses is generally used in baking, marinades, rubs, and sauces

Dark Molasses: This comes from the second boiling and after more sugar is extracted. It is generally thicker and less sweet.  it can also be called “Full” or “Second” molasses.  It can be used interchangeably with light molasses for most uses.  It is most commonly used in baking.

Blackstrap Molasses: This comes from the third boiling and is very thick and dark in color.  It has the highest mineral content because of its concentration.  While it can be found in grocery stores, it is most commonly found in health food stores. Some people will use blackstrap molasses (especially vegans) as a health food and supplement to their diets because it contains iron, niacin, and B6, among other minerals that wouldn’t necessarily be in or in very low levels in a vegan diet.

Sulphured and Unsulphured Molasses:  Sulphur Dioxide (SO2) is sometimes added to molasses as a preservative because molasses can ferment and spoil. It does change the flavor of the molasses making it less sweet. Unsulphured is preferred because it is sweeter and is closer to the original molasses flavor. And, because, well, it doesn’t have sulphur.

(Source: Healthy Eating, SF Gate)

Also, molasses can be distilled to make rum. FYI.

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My inspiration for this recipe came from an old recipe found in a 1965 edition of the Better Homes and Gardens New Cook Book that I received from my mother-in-law not long after I married. As I was flipping through the book, it reminded me of the book my mother had as I was growing up.  I believe hers was the same edition. (She still has it. I think it’s now held together with rubber bands.) I always remember the notes and McCall’s Cooking School recipes she would save in her book.

The BHG Cookbook my mother-in-law gave me. It’s a souvenir edition of the 1965 printing celebrating 10 Million copies sold.

My 2nd. edition, 1935 printing of the BHG Cookbook. I don’t think it’s ever been used.

BHG 1950 printing. This is about the time the now familiar red-and-white cover was first used. I bought this off Ebay. It was obviously loved.

Mom said to me as recently as Thanksgiving that the gingerbread recipe in the BHG book is a great recipe.  In fact, she made it for my sisters and I often when we were kids.

Here is the ingredient list for the original recipe:

1/2 c. shortening

1/2 c. sugar

1 egg

1/2 c. light molasses

1 1/2 c. all-purpose flour

3/4 tsp. salt

3/4 tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/2 c. boiling water

(from Better Homes and Gardens New Cook Book, 1965 printing)

I will say, though, while I love the original recipe, I have changed it up a little:

* I’ve omitted the cinnamon and added quadruple the ginger.  It’s a flavor preference.

*I’ve replaced the white sugar with either dark brown or maple sugar. Again, it’s a flavor preference. The new sugars aren’t as sweet as white sugar.

*I’m using butter flavored shortening. Because I can.

Now, of course,  you can do whatever you like.  Add or subtract as you see fit.  Other sweet spices (i.e. cinnamon, allspice, cloves, nutmeg, anise) will work well in this recipe, too.  However, you may want to be somewhat conservative on the amount of extra spice you use.  You’re making gingerbread, not a spice cake. Some people will also add a small amount of finely chopped candied ginger to the recipe as well.

The Ingredients

The maple sugar. Like most real maple products, it is not inexpensive. But, if you do have some, use it.

Ground Ginger, Salt, Baking Soda

1/2 c. shortening

1/2 c. dark brown or maple sugar

1 egg

1/2 c. molasses

1 1/2 c. flour

3/4 tsp. salt

3/4 tsp. baking soda

2 tsp. ground ginger

1/2 c. boiling water

1.  Preheat your oven to 350F.  Spray or butter & flour a 9″ x 9″ x 2″ baking dish.  Set aside.

2.  Sift together the flour, salt, baking soda, and ginger.  Set aside.

My mom’s old sifter that she gifted to me.

Sifted. You can, of course, use a small strainer to sift as well.

3.  With either a hand mixer and medium bowl, or a stand mixer, beat the shortening on medium speed until it is softened.

The softened shortening. It helps the process if you have the shortening at room temperature.

4.  Lower the speed to low (otherwise you’ll end up with a mess) and gradually add the sugar.  Once the sugar is incorporated with the shortening, turn the speed back up to medium and continue beating until the mixture is light and fluffy.

A fluffy shortening and sugar mix. This process helps to incorporate air into the shortening and make sure the sugar will mix into the rest of the batter thoroughly and not lump up.

5.  Turn the heat back down to low and add the egg and molasses.  Scrape down the sides of the bowl and be sure the ingredients are mixed thoroughly.

I’ve said it before, but it bears repeating: always break your eggs into a separate bowl or cup before adding to the rest of your ingredients. Otherwise, you may be full of regret.

Egg and molasses mixed in.

6.  Keeping the speed on low, alternately add the dry ingredients and the boiling water.  (I generally begin with 1/4 c. of the boiling water, half of the dry ingredients, the other 1/4 c. water, the other half of the dry ingredients.) By adding the ingredient this way, along with scraping down the sides of the bowl, you are ensuring even mixing as well as jump-starting the baking soda.

After adding the first 1/4 cup water. I know it looks strange, but, trust me, it’s fine.

After adding the first half of the dry ingredients.

7.  Pour the batter into your prepared baking dish and place in the center of the oven.

Ready for the oven.

Bake for 35 – 40 minutes, or until a tester comes out clean when you insert it into the cake.

So, as soon as I took this photo, Husband took the piece off the top.

Enjoy!

In the ongoing informal series of foods from my childhood, today, I’m going to introduce you to Mujadarah.

Admittedly, this wasn’t my favorite dish growing up.  I usually picked at it or ate it with lots of salad so I could get it down.  But, as happens with most of us, my palate changed and discovered that I, even if I don’t love Mujadarah, I like it.  It must have been the lentils.

The first record of mujadara dates back to  1226, in the Iraqi cookbook Kitab al-Tabikh by al-Baghdadi. It was known as “peasant food”.  Mujaddara is the Arabic word for “pockmarked”; the lentils among the rice resemble pockmarks. Generally consisting of rice, lentils, sometimes burghul (#3 or #4 coarse grind), and, very occasionally, meat, it was served during celebrations. Without meat, it was a medieval Arab dish commonly consumed by the poor. Because of its importance in the diet, a saying in the Eastern Arab world is, “A hungry man would be willing to sell his soul for a dish of mujaddara.”

Arab Christians traditionally eat mujaddara during Lent.  The dish is also popular among Jewish communities of Middle Eastern origin, in particular those of Syrian and Egyptian backgrounds; it is sometimes nicknamed “Esau’s favourite”. Jews traditionally ate it twice a week: hot on Thursday evening, and cold on Sunday.

(Some information from wikipedia and Rose Water & Orange Blossoms)

If the recipe looks somewhat familiar to you, I’ve made a dish similar before, Koshari.  The biggest difference is that Koshari has chick peas and pasta and is generally served with a tomato-cumin sauce.

A few notes:

1.  You can make this dish with white rice, brown rice, or burghul wheat. If you use burghul, be sure to use a #3 (medium coarse) or #4 (coarse) grind. If you use burghul, it will be the standard 2:1 ratio you would use for white rice.

2.  You can use either brown or green lentils.  Don’t use red.  They cook too soft for this dish.

3.  My mom uses just cinnamon as the spice (other than salt & pepper).  Play with the spices and come up with a combination you like.

4.  While some do make this dish with meat, I’ve always eaten it as a vegetarian meal.  If you want to add meat, follow the meat cooking instructions for Kidra.

The ingredients

The lentils. Use brown or green.

From top left: cumin, allspice, olive oil, black pepper, salt

1 c. brown or green lentils

2 c. white or brown long-grain rice

2 lb. onions, cut in half and sliced thin

4 c. water or broth (5 c. if using brown rice)

2 tsp. allspice

1 tsp. cumin

2 tsp. salt

1 1/2 tsp. pepper

1/4 c. + 2 tbsp. olive oil

1.  Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.  Add the rice and saute for 1 – 2 minutes.

Sauteing the rice. I used brown in this post.

Add the salt, pepper, allspice, and cumin.  Cook until the spices begin to give off a fragrance, about 1 minute.

Adding the spices. As you cook, the oils in the spices will come out and flavor the oil and rice. Be sure to stir constantly so the spices don’t burn.

Add the water or broth, bring to a boil, cover the saucepan, and turn down the heat to low.  Cook until the rice is done – 25 to 30 minutes for white, 45 to 50 minutes for brown.

2.  Meanwhile, heat the 1/4 cup olive oil over medium heat in a large, deep skillet.  Add the onions and a pinch of salt.  Stir occasionally, until the onions are soft and begin to take on color.

Cooking the onions. When you get to this point, make sure you watch them closely. You want caramelization, not burning.

Once the onions begin to brown, watch them more closely and stir more often; you want the onions to brown, not burn.  Cook them down as far as you like. (I prefer them to be fully caramelized.)  Depending on how dark you want the onions, it could take anywhere between 20 – 30 minutes to cook them.

I like my onions well caramelized. This took about 30 minutes.

When the onions are done, take them off the heat and set aside.

3.  About halfway through the rice cooking time, place the lentils in a medium saucepan, cover with water to at least 1″ above the lentils, and bring to a boil over high heat.  Cook the lentils, adding water as needed, until they are done, about 20 – 25 minutes.

Boiling the lentils. Be sure to keep them covered with water so they don’t dry out.

4.  When the lentils and the rice are done, mix them together (I usually do this in the pot I cooked the rice in).  Mix in the onions.  Taste for seasoning.

5.  Mujadarah is usually served with either yogurt or a tomato-cucumber salad (basically tabouleh without the bulghur wheat).

Sahtein! صحتين!

Panzanella is one of those dishes that simply screams summer.  It is at its best when tomatoes are in season, and, especially, fresh from your own garden.

Panzanella (literally meaning “bread in a small basket) is a Tuscan recipe that, before the 20th Century, was based on onions, bread, olive oil, and basil.  It wasn’t until the 20th Century that tomatoes were added; no doubt out of desperation and poverty.

The earliest known description of Panzanella is by the painter Angolo di Cosimo (“Bronzino”; 1503 – 1572).  He sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, purslane, and cucumbers.

The best things about this recipe? It’s easy, fast, and there’s no cooking involved. More reasons it’s perfect for summer.

(some information from wikipedia.org)

A few notes:

1.  This should go without saying, but use the best ingredients you can find and/or afford.  Panzanella traditionally has few ingredients, so they all need to shine.  There’s no way to mask indifferent ingredients in this recipe.

2.  Use at least day-old bread.  If your bread is too fresh, it will become gummy.  Also, use a good European-style crusty bread.  Most American-style breads don’t have the hard crust needed.

3.  Some Panzanella recipes soak the bread in water and then squeeze it out before using.  Others will have the bread soak in olive oil.  I use the latter method.  I prefer some bite to my bread; I find the water method makes the bread too soggy for my taste.  However, if the bread you are using is very hard, then the water method may be the way to go. Be sure to slice the bread into thick slices and soak for about 20 minutes.  Squeeze out the water before cutting or tearing the bread. (Perhaps even do half-and-half water and tomato juice.)

4.  The traditional Tuscan recipe has tomatoes, onions, basil, bread, olive oil, salt & pepper.  However, other recipes may include: cucumbers, lettuce, olives, fresh mozzarella, celery, carrots, parsley, chopped eggs, tuna, anchovies, bell peppers, lemon juice, red wine vinegar, anchovies, and garlic.  A Tuscan would frown upon these additions; however, feel free to add them if you like. (I do use garlic. Sometimes red wine vinegar.)

5.  This salad is really best the day it’s made.  You can eat it the next day (just let it come to room temperature after you take it out of the fridge), but the bread will be soggy.  Unless that’s what you prefer.

The ingredients (the tomatoes I chose to use were small-to-medium sized, but they still added up to roughly 2 lbs.)

1 med. loaf day-old (at least) crusty bread, torn or cut into bite-sized pieces

The cubed bread. I used an Italian rustic whole-wheat bread.

6 large tomatoes (approximately 2 lbs.), roughly chopped (don’t seed the tomatoes; you want the juice)

1/2 c. extra virgin olive oil, more if needed

1 bu. basil, chopped or torn

2 cl. garlic, minced

1/2 of a medium red onion, very thinly sliced

Salt & Pepper to taste

1.  Mix together the bread, tomatoes, and olive oil.  Mix thoroughly and let sit for at least 20 minutes or up to 1 hour at room temperature.

The first three ingredients mixed together. Now, the waiting begins.

2.  Add the remaining ingredients and combine thoroughly.  Taste for seasoning and saturation of the bread.  Adjust as needed.  Serve immediately.

Buon Appetito!

Typically, this is served alone.  However, it will go well with just about any protein – especially grilled meat.

Enjoy!

Ranch, Blue Cheese, Thousand Island.  Three dressings that have been ubiquitous  on the American Dinner Table for decades.  Of course, being American, these dressings have been adapted to serve other purposes than just coating lettuce.  They are used for dipping vegetables, marinating, as a sandwich ingredient, and for mitigating the heat of Buffalo Wings.

Each one of these has an origin story that shows off, even in some small way, American ingenuity, taste, and not a little desperation.

Ranch Dressing was created on the true-life Hidden Valley Ranch (a dude ranch) near Santa Barbara, CA.  The originator, Steve Henson, was said to have come up with the original recipe while working as an electrical contractor in Alaska.  When he and his wife opened their dude ranch in the early 1950’s, they served the dressing to guests and it became a hit.  They began selling kits to guests to take home and make their own dressing (just add buttermilk).  The Hensons managed to build a small empire on their dressing, eventually selling their company to Clorox in the early 1970’s (the company still owns the brand).

Thousand Island Dressing has a slightly more murky history.  One story is that Oscar (Oscar of the Waldorf) Tschirky introduced the dressing to patrons of the Waldorf Hotel in New York via his boss, George Boldt, who was served the dressing while on a boat tour in the Thousand Islands in upstate New York.  It was said the chef on board basically threw together a salad dressing with whatever he had on hand, and it became a hit.  Another story, probably the more likely one, is that Sophia LaLonde, the wife of the fishing guide at the Herald House on the Thousand Islands, came up with the recipe in or around 1911 to serve at the hotel and shore dinners there.  The Broadway actress May Irwin enjoyed the dressing so much she asked for the recipe.  Mrs. LaLonde obliged, and Ms. Irwin took it back to New York and gave the recipe to Mr. Boldt so the kitchen could prepare it for her.  Once the Waldorf began offering the dressing to its patrons, the dressing became popular throughout the country.  The Holiday House Hotel in the Thousand Islands still sells the original recipe dressing at the hotel and online.

Blue Cheese Dressing has a very murky origin story.  It has been suggested that it originated in France, but that’s highly unlikely.  The French prefer lighter vinaigrette-style dressing on their salad; it’s doubtful that putting cheese in their salads would even occur to the French.  Blue cheese has been in America since at least the Revolution where that well-noted Francophile, Thomas Jefferson, enjoyed it at his dinner table.  The first recorded evidence of Blue Cheese Dressing as we’ve come to know it (Then known as Roquefort Dressing) was in Edgewater Hotel Salad Book in 1928.  An earlier version of the dressing appears in the Fannie Farmer’s 1918 Cookbook.  By the 1930’s the dressing had spread in popularity not only through Fannie Farmer, but also through Irma Rombauer’s ubiquitous book, The Joy of Cooking.

(some historical information from wikipedia.org, justserved.onthetable.us, thousandislandslife.com)

A few notes:

1.  All three of these recipes can easily be made vegan.

For the Ranch:  Omit the sour cream; substitute vegan mayonnaise and plain soy milk.

For the Blue Cheese:  Omit the sour cream and cheese; substitute vegan mayonnaise and plain soy milk; use crumbled hard

tofu to get the texture of the cheese; add tahini and apple cider vinegar (start with just a small

amount and add to taste).  If you have some nutritional yeast, you can also use that for additional cheesy flavor.

For the Thousand Island:  Substitute the mayonnaise for vegan mayonnaise.

2.  If you can find it (and it’s getting easier to), use “country style” buttermilk.  The flavor and thickness make so much difference in the finished dressing.

3.  If you must use dried herbs in the Ranch Dressing, use 1/2 the amount of the fresh in the recipe.  The dressing will need to  sit for an hour for the herbs to infuse their flavor.

4.  For the Blue Cheese Dressing, I used Amish Blue.  I have used gorgonzola, roquefort, and Stilton in the past.  Extravagant, but delicious.   You can use any type of blue cheese you like – as your cheese department and budget will allow.

5.  For the Thousand Island, I usually add more than 1 teaspoon of horseradish depending on what I’ll use it for (i.e. Reubens). So, adjust according to your taste.

6.  You can substitute low-fat yogurt for some or all of the sour cream.  If you must.

7.  All of these dressings will last up to a week.  If they begin to separate, just give them a stir.  The Blue Cheese Dressing, will, however, thin out considerably as it sits.  Just add more mayonnaise and sour cream to thicken.

Now, I will say, these are my versions of these dressings (and, no doubt, many others have made these same adjustments).  You can certainly add, subtract, and/or change ingredients.  For example, the original Thousand Island Dressing uses finely chopped egg in the recipe; I don’t. The original Ranch Dressing is made with buttermilk only; I’ve added mayonnaise.  I’ve added lemon juice to the Blue Cheese Dressing. I, like many, have also added bacon from time to time (it’s excellent on burgers when you feel like indulging).

Sometimes, I like to go all ’70’s and use an Iceberg wedge when I serve any of these dressings.  A dear, late friend of mine, Chef Roger Mollett, used to say, “Iceberg is the polyester of lettuce”.  He’s right, you know.

Uniquely American. From top clockwise: Thousand Island, Blue Cheese, Ranch

All of these dressings are made the same way:

1.  Add the ingredients into a bowl and mix thoroughly.

2.  Let sit for at least an hour, taste and adjust for seasoning.

3. Serve with salad or other food of your choice.

The Ingredients

Salt, Pepper, Garlic

Ranch Dressing

1 c. mayonnaise

1/4 c. sour cream

1/4 c. buttermilk

1 clove garlic, very finely minced

1 tbsp. chives or scallion tops, very thinly sliced

If you don’t have chives, thinly sliced scallion tops work as well.

2 tbsp. dill, finely minced

Fresh dill is what really makes this dressing so delicious.

1/4 c. parsley, finely minced

You can use either curly or flat-leaf parsley.

1 tsp. lemon juice

Salt & pepper to taste

Everything in the bowl.

Mixing. The buttermilk will be stubborn and not want to incorporate at first. But, trust me, it all comes together.

Not pretty. But it’s damn indulgent.

The Ingredients

Blue Cheese Dressing

1 c. mayonnaise

1/2 c. sour cream

1 1/2 c. blue cheese, crumbled

I used Amish Blue for this example. You can use any blue cheese you like.

2 tsp. lemon juice

1 tsp. black pepper

Buttermilk, as needed

Mixing in the blue cheese. It’s a lot.
If you have to crumble your blue cheese (as opposed to buying it already crumbled), leave the pieces different sizes. It makes for a more interesting texture.

Mixing in the pepper and lemon juice.

My favorite.

The Ingredients

Thousand Island Dressing

1 c. mayonnaise

1/4 c. ketchup

1 tbsp. onion, very finely minced

1 1/2 tbsp. sweet relish

1 1/2 tbsp. dill relish

1 tsp. horseradish

From top right, clockwise: minced onion (I had some scallion, so I used that), dill relish, sweet relish, horseradish, pepper, salt

1 tsp. lemon juice

Salt & Pepper to taste

Mixing

Sweet-tart goodness

The best way to test a dressing – any dressing – is to use some of the greens you’ll be serving it with to better gauge the flavors and how they taste together.

Testing the Thousand Island Dressing.

Plus, as well know, when you’re adjusting recipes standing up in the kitchen, the calories don’t count. Plus, hey, it’s lettuce.

Enjoy!

The origin story of Waldorf Salad is a fairly straightforward and simple one.  It was the creation of the long-time maitre d’ of the Waldorf Hotel (later to become the Waldorf-Astoria Hotel) in New York City, Oscar (“Oscar of the Waldorf”) Tschirky, in 1896.  It became an instant favorite with diners at the hotel.  Oscar, while not a chef, was the creator and inspiration of many of the dishes in the Waldorf’s first half-century. (He stayed with the hotel from 1893 until his retirement n 1943).

The original recipe consisted of simply apples, celery, and mayonnaise.  Not long afterwards, walnuts were added and became an important component of the salad.

Later variations have included turkey or chicken, dried fruit (especially raisins), lemon juice, orange zest, grapes, and yogurt.

It’s really a dish that simply lends itself to interpretation.

While I’ve stayed with the basic version of the salad, I have added my own variations as well.  Somewhere along the way, I thought, why not add some blue cheese?  It goes well with apples and walnuts as well as cutting some of the sweetness of the dried fruit.  Besides, I just like blue cheese.

A few notes:

1.  I like to use a mix of apples.  As always, whenever I use apples in a recipe, Granny Smith apples are my base.  I’ll add Pink Ladies, Gala, MacIntosh, or, if I’m feeling extravagant, Honeycrisp.  The flavor contrast works well.

2.  I’ve used both walnuts and pecans in this recipe.  It just depends what I have on hand.

3.  If you want to use yogurt in the salad, I would recommend going half-and-half with the mayonnaise.  Yogurt alone would be too strong a flavor.  Also, use a full-fat yogurt.  Fat-free – yuk.

4.  My preferred blue cheese in this recipe is either Amish Blue or Maytag Blue.  These are both excellent American blue cheeses and are readily available.  European-style blue cheeses (i.e. Stilton, Gorgonzola, Roquefort, Cabrales), while delicious, are simply too strong.

5.  I don’t peel my apples.  You shouldn’t either.

6.  I use very little celery in my recipe.  Unlike the original recipe, I use it for flavoring, not as a main component.  However, if you prefer to use more celery, feel free.

7.  To make this dish vegan, simply omit the cheese (if you still want the cheese flavor, use nutritional yeast to taste), and use vegan mayonnaise.

The Ingredients

Granny Smith and Pink Lady Apples

Maytag Blue Cheese. Good stuff.

Walnuts. Not my favorite nut, but they work well here.

4 lg. apples, approx. 1 1/2 – 2 lbs.

1 lg. stalk celery, finely diced

1 1/2 c. walnuts or pecans, chopped (If you would like to toast them, put the nuts in a 350F oven for 5 – 7 minutes. Let cool before adding to the salad.)

1 1/2 c. dried fruit – one of each or a combination: cherries, cranberries, diced apricots, raisins, sultanas (gold raisins)

4 oz. (1/2 c.) Amish Blue or Maytag Blue Cheese, crumbled

1 c. mayonnaise

Salt & Pepper to taste

1.  Cut and core the apples.  I like to use a melon baller to core out the apple and cut out the blossom and stem ends with a “v” shape cut.  With the flat side down, cut the apple in to 1/2-inch thick slices.  Then, with 2 – 3 slices laying flat on the cutting board, cut the apples into 1/2-inch dice.  Place the apples into the bowl.

I find using a melon baller very effective for coring apples. Plus, it’s safer than either a knife or an apple corer. (I frankly find apple corers to be completely useless.)

Core. Out.

Remove the stem and blossom ends by cutting out a v-shaped piece at each end.

Blossom end cut out.

Apples cored, cleaned, and ready

2.  Add the celery, nuts, and dried fruit.  Toss together.

All mixed together.

3.  Add the cheese and mayonnaise.  Mix together until well incorporated.  Add salt and pepper to taste.

Ready.

4.  Traditionally, Waldorf Salad is served on a bed of lettuce.  I generally don’t.  However, if you would like to, go ahead.   I like to serve the salad with crackers or a good crusty bread.

Enjoy!

The classic Caesar Salad can make a diner recall the days of martini lunches, 2-inch steaks, paneled dining rooms, and the Rat Pack.  In short, it’s an American classic.

An American classic that originated in Tijuana, Mexico.

Legend has it that Caesar Cardini, a restauranteur in San Diego, invented the salad in 1924.  He also operated a restaurant in Tijuana to circumvent Prohibition.  According to his daughter, the Caesar Salad was invented out of sheer necessity when the kitchen supplies were depleted.

After a rush on the restaurant one July evening,  Cardini made do with what he had, adding the dramatic flair of the tableside preparation by the chef.  And thousands of tableside performances were born.

So, now you know. It has nothing to do with Julius Caesar (other than the fact that both he and Caesar Cardini were both Italian – technically). And, when my sisters and & I were kids, our dad try to convince us that it was invented by Caesar Romero. (You know, the Joker in the 1960’s “Batman” series.)

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A few notes:

1.  I (and many others) use anchovies in the dressing.  The original recipe didn’t use them; the anchovy flavor came from Worchestershire sauce.  If you would prefer to leave them out, go ahead.

2. To make this dressing vegetarian/vegan, omit the egg, anchovies, and Worchestershire Sauce and use vegan mayonnaise and vegetarian Worchestershire Sauce.

3.  If you find the addition of all extra virgin olive oil too strong, you can cut it with half pure olive oil or an unflavored oil like vegetable or grapeseed.

4.  Since this recipe does use raw egg yolks, it is best not to serve this to anyone who might have a compromised immune system. Healthy adults should be fine  – especially if the eggs are fresh.  However, if you are concerned about using raw eggs, substitute the mayonnaise.

5.  Croutons are essential in this recipe.  You can buy them, but they are easy to make.  I’ve included instructions.

6.  When you grate the cheese, don’t use a Microplane; the cheese will be too fine.  Either do shavings of cheese with a vegetable peeler or a larger grater.

7.  The most common proteins served with Caesar Salad are grilled chicken or shrimp.  However, this does go with almost anything. Or, alone.

The Crouton Ingredients

The crouton seasonings I used: (clockwise from top: Italian Seasoning; Kosher Salt; Cayenne Pepper; ground Black Pepper)

The Caesar Salad Ingredients

Clockwise from top: Dijon Mustard; Worchestershire Sauce; Black Pepper, Red Wine Vinegar

2 heads Romaine Lettuce, cleaned and cut into bite-sized pieces

Croutons:

4 c. day-old bread, cut into 1/2″ cubes

1/4 c. olive oil (you can use either extra virgin or pure)

1 tsp. salt

1 tsp. black pepper

up to 2 tsp. additional seasoning, if desired

Dressing:

3 cloves garlic

6 ea. anchovy filets

2 egg yolks  -or- 1/4 c. mayonnaise

1 tsp. Dijon mustard

1 tsp. red wine vinegar

1 tbsp. lemon juice

1 tbsp. Worchestershire sauce

1/2 tsp. black pepper, or to taste

Pinch salt

1/2 c. Extra Virgin Olive Oil

Grated Parmesan, Grana Padana, or Romano cheese

1.  Make the croutons: Preheat the oven to 250F.  Line a large baking sheet with foil and lightly coat with pan spray or line with parchment paper.  Set aside.  In a large bowl, toss the bread cubes with the oil, salt & pepper, and whatever other seasonings you like.  Spread the cubes out in an even layer on the baking sheet and place in the oven.

Croutons ready for the oven.

2.  Bake them for one hour, or until they are dried and crispy.  Set aside and let cool.

The finished croutons. Easy, right?

3.  Meanwhile, make the dressing: Have a blender or food processor running.  Drop in the garlic and anchovies and let them chop.  Turn off the blender or processor and add all of the other ingredients, except the oil.  Blend or process until all the ingredients are incorporated.

Everything except the oil.

4.  With the processor or blender running, slowly add the oil.  (You don’t want to add it too fast or it won’t incorporate and your dressing will separate.)

Adding the oil. Be sure to do this in a slow, steady stream.

When you’re done processing/blending the dressing, taste it for seasoning.  It will be thick.

The finished dressing.

5.  Place a couple of big handfuls of the lettuce in a large bowl.  Drizzle over about a tablespoon or two of the dressing and toss until the leaves are lightly coated. (You don’t want the leaves soggy, just lightly coated.)  Place the lettuce on a plate and add some of the cheese and croutons on top.  Some people also like to sprinkle on some additional black pepper as well.  Have a bowl of the dressing on the side in case anyone wants more.

Buen Apetito!

The dressing will last 3 – 4 days in the refrigerator if you use eggs and up to 1 week if you use mayonnaise.  The croutons will keep a week in an airtight container.

Tabouleh (or Tabooly, Tabouley, Tabouly, Tabboole, Tabbouleh) is one of those ubiquitous Arabic dishes that has entered the Western diet along with Shish Kebabs, Baba Ghannouj, Hummous, and pita bread.  Few people really give any of these dishes much thought about where they originated, but what they do know is with the ever-popular Mediterranean Diet, these dishes have become almost de rigeur to the Western palate.

Tabouley did originate in the Middle East, namely Syria, and has been eaten since at least the Middle Ages (and quite likely further back than that).  The word tabouleh comes from the Arabic word taabil (توابل) meaning “seasoning”.  There are, of course, regional variations.  In  Iraq, Syria, Jordan, Lebanon, and Palestine, it is usually served as part of a meze (appetizer), with romaine lettuce. In Lebanon, cooks use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as kısır, while a similar Armenian dish is known as eetch.

(some information from www.wikipedia.org)

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There are no real hard-and-fast rules to making tabouleh.  Every region, every household, has its own version.  The most common ingredients are:

Bulghur Wheat

Tomatoes

Cucumber

Parsley

Mint

Onion (yellow or green)

Lemon Juice

Olive Oil

Some of the variations include:

radishes

lettuce

couscous

garlic

oregano

thyme (za’atar)

I’ve also seen recipes that include:

olives

corn

cilantro

bell peppers

vinegar

For me, I like to stick to the classic preparation, with the inclusion of garlic.

The ingredients

So, in my tabouleh, I have (from l-r)

Mint, minced

Parsley, minced

Green Onions, sliced very thin

Cucumber, diced

Lemon juice, to taste

Tomatoes, seeded and diced

Garlic, minced

Olive Oil

Burghul Wheat, rinsed, soaked and drained

Salt to taste

A few notes on the ingredients:

1.  If you use cucumber, use either English (hothouse) or Persian cucumbers.  They have a lower water content and fewer seeds.  Plus, they don’t need peeling.  However, if you must use the standard cucumber, you will need to peel them (the skin is tough and usually waxed) and scoop out the seeds.  I cut mine into a roughly 1/4-inch dice.

2.  Tomatoes will need to be seeded and diced.  Unless you’re using cherry tomatoes.  Just cut them in halves and don’t worry about seeding them.

3.  The traditional parsley used in tabouleh (or any Arabic dish, for that matter) is curly.  However, if you have flat-leaf (Italian), that’s fine.  I happened to already have some on hand, so that’s what I used here.

4.  If you use green onions (scallions), use both the green and white parts.  If you use yellow onion, use a fine mince.  Don’t use red onion – the color will leach out.

5.  If you use garlic, make sure it is finely minced.  And, remember, raw garlic is powerful stuff.  Begin by using less than you think you should use.  Once the salad is finished, taste.  You want the garlic to compliment, not overpower.  Remember, you can always add, but you can’t take away.

The same can be said for any of the seasonings.

I don’t include any measurements in this recipe because, like I said before, there are no true hard-and-fast rules.

That being said, The ratio I prefer of bulgur-to-vegetables is about 1 cup (soaked) bulghur to 2 cups vegetables.

As for the bulghur, I like to use is a medium-coarse grind.  I prefer the chewiness of it, which is especially nice after the tabouleh has been sitting for a while, like overnight.

Bulgher Wheat.  It’s basically wheat that has been parboiled, dried, then cracked. It’s also known as “cracked wheat”.

There are four different grinds of bulghur:

#1: very fine – usually used in kibbeh

#2: fine – usually used in stuffings and tabouleh

#3: medium coarse – can be used in tabouleh, but is also used in soups and pilafs

#4: very coarse – usually used in pilafs, stews, and as a rice substitute

You will need to wash and soak the bulghur before adding it to the vegetables.  There is a lot of dust left on the bulghur during the manufacturing and packaging.  The best way to accomplish this is to place the bulghur in a fine sieve (or a colander lined with cheesecloth) and run it under cold water until the water runs clear.

Rinsing the bulgur.

Once you have rinsed it, transfer the bulghur to a large bowl and cover with water (about 1″ above the surface of the wheat).  Let the bulghur sit for at least 20 minutes (depending on the grind) or until it is al dente.  The wheat will increase in volume by 50% – 100%, again, depending on the grind.

Soaking the wheat.

While the wheat is soaking, prepare the vegetables & herbs and place them in a bowl large enough for you to mix in when all the ingredients are ready.

The vegetables and herbs ready to go.

When the wheat is ready (taste some to be sure it’s to your liking), drain it thoroughly in a fine sieve or colander lined with cheesecloth.  There shouldn’t be too much water left.  If there is very little water, you can simply squeeze the bulgher in your hands and add it to the vegetables.

The soaked bulghur. It’s hard to see in this photo, but there is a real difference in the volume. (Compare to the one above.)

Adding the bulghur to the vegetables and herbs.

Now, carefully mix together all of the ingredients until they are fully incorporated.  Add the olive oil, lemon, and salt to taste.  Mix again.  Taste again.  If you can, let the tabouleh sit for at least 30 minutes before serving.

Sahtein! سحتين

The real beauty of this dish is it can be served with anything or alone.  It can be served cold or at room temperature.  And, anyone can eat it – omnivore and vegan alike.

It will keep in the refrigerator for 3- 4 days.

Stuffed Grape Leaves. In Arabic, محشي ورق عنب, or, spelled phonetically, mishi waraq ‘einab.  It was another one of those dishes my sisters & I ate gleefully growing up.  When Mom would make stuffed grape leaves, it was cause for great rejoicing. Especially for Dad.

Many know the Greek word, Dolmas.  Dolma comes from the Turkish word “dolmak” meaning “to be stuffed”.  In Arabic, “mishi” means “stuffed”.  There are literally dozens of variations of stuffed grape leaves all over the Middle East, the Mediterranean, the Balkans, Central Europe, and Central Asia.

Probably the most common way to make the grape leaves is to cook them in an olive oil – lemon juice based-sauce.  However, the way I was taught to make grape leaves was the way my grandmother made them; with a tomato-based sauce.

I was talking to my mom about this one day.  She said the first time she ever ate grape leaves, the sauce was made from sour grapes.  She said it was awful.  The next time she had the dish, my dad had made it the way he preferred and the way his mother made them – with tomatoes.

I like to call it Palestinian-style.

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If you would like to make this dish vegetarian/vegan, substitute an equal amount of roasted eggplant for the meat, vegetable broth for the beef broth, and add 1/4 cup tomato paste to the stuffing (this will help the filling bind together).

If you would like to use brown rice in place of the white rice, be sure to add 20 – 30 minutes to the cooking time.

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The Ingredients

The spices clockwise from right: Cinnamon, Black Pepper, Allspice, Salt

The grape leaves. Be sure to rinse them thoroughly after removing them from the brine; otherwise, the end result will be like a salt lick.

1  jar grape leaves

1 lb. ground lamb or beef

2 c. long-grain white rice

2 tsp. salt, or to taste

1 tsp. ground black pepper, or to taste

2 tsp. allspice, or to taste

3/4 tsp. cinnamon, or to taste

Lamb shanks, lamb chops, or beef short ribs, optional

1 large can (22 oz.) whole tomatoes

2 c. beef broth

1.  Take a large saucepan or stockpot and place a rack on the bottom. If you don’t have a rack, use a steamer that sits in the saucepan. (I like to use my pasta pot with the insert.)  This is done not only to keep the grape leaves off the bottom to keep them from burning but to help steam the stuffed leaves as they’re cooking.

If you are using shanks, chops, or ribs, place them on the rack or steamer.  Set aside.

My dad always used chops or shanks in the bottom of the steamer. It adds a lot of flavor to the final dish. Plus, it’s an extra treat.

2.  Carefully take the grape leaves out of the jar (take care not to rip the leaves) and rinse thoroughly.  You want to be sure that the brine is rinsed off. Usually, you will need to separate the leaves when rinsing.  I’ll also fill a large bowl with water and let the leaves soak for a few minutes, then drain.  You want the water to be as clear as possible.

3.  Parboil the rice:  In a large saucepan, place the rice and cover it with 1″ of water.  Over high heat, bring the water to a boil, stirring frequently to keep the rice from sticking.

Parboiling the rice. Be sure to stir frequently to be sure it doesn’t stick to the bottom of the pot.

Boil the rice until it is about halfway cooked (take some rice out of the water and test it; it should be slightly chewy with a very crunchy center).  Drain the rice in a colander and set aside until it is cool enough to handle.

The finished rice. Let this sit until it’s cool enough to handle.

4.  In a large bowl, mix together the meat and rice (it’s best to use your hands for this).  Add the spices and mix thoroughly.

Starting to mix together the rice and meat. It’s best done with your hands.

After adding the spices. My mom says she knows when it’s seasoned right because of the smell. I’ve not yet mastered that skill.

To taste for seasoning, take a small amount of the mixture and place in a hot skillet to cook (the flavor will be closer to what the finished dish will taste like). Adjust the spices to your taste.

Cooking a small sample to taste for seasoning. I also consider this cook’s treat.

5.  Once you have finished mixing the filling, it’s time to stuff the leaves. Which I will explain in the following photos. (My husband took these photos across from me.  I rotated them so you could see them from my perspective. So, admittedly, they may look a little skewed. Apologies.)

The most important thing to remember is to not wrap the leaves too tight.  You want snug, but not tight.  The rice will continue to expand when the stuffed leaves are cooked.  If you wrap them too tight, they’ll burst.  Conversely, if you wrap them too loosely, they’ll fall apart.  A happy medium is preferred.

1. Cut off the stem with a sharp knife.

2. Lay the leaf flat with the vein (rough) side up facing you.

3. Take some of the stuffing (this was a large leaf, so I used about 2 tablespoons stuffing), press it together loosely into a sort of log shape. Please it on the bottom 1/3rd of the leaf.

4. Take one half of the bottom and fold it over the stuffing. ( I usually go right to left.)

5. Repeat with the other side. The stuffing should be covered.

6. Now, fold the sides over the filling.

7. Repeat with the other side.

8. Now, finish rolling the leaf until the stuffing is fully enclosed.

9. Done! Now, do this another 40 times or so.  You want to be sure that the amount of filling you use is proportional to the size of the leaf.

6.  As you make each roll, place it in the pot.  When you are about halfway through, crush a few of the tomatoes with your hands and lay them on the finished leaves.  Pour on some of the tomato juice. Finish stuffing the remaining leaves.   Crush the remaining tomatoes and place them on top.  Pour over the rest of the tomato juice and the beef broth.

The grape leaves in the pot ready to cook.

7.  Cover the pot and bring the liquid to boil over high heat.  Lower the heat to low, keep the pot covered, and cook until the rice and meat are cooked, about 30 – 45 minutes.  You’ll need to take one out to test.

8.  When the grape leaves are cooked, place a serving on a plate, carefully pull out one of the shanks or ribs, and spoon out some of the broth to pour over the leaves on the plate.  You can also have some yogurt and pita bread on the side.

Sahtein!

Admittedly, this is a dish that does take some time to put together.  But, the results are well worth it.

Sahtein!