Odd Mom Out Returns & Ginnifer Goodwin's Baby NewsBy Gerri Miller
Find out who's guest starring on Odd Mom Out this season and get the scoop on Goodwin's new babe!Go To Pop Culture
My first introduction to Shakshuka was several years ago when my local and new favorite café, Sofra, a Turkish coffee shop started serving it. If you want to make or try their traditional version, you can find their recipe here. This Shakshuka takes this popular mishmash of an Israeli breakfast and throws in some flavors of the American South. If you have time, I recommend making it with collard greens. However, this version has spinach as the greens to save on time. The addition of yams to the tomato sauce gives it a slight Southern sweetness and richness that is perfect for the colder fall and winter mornings. The remoulade drizzle also adds a taste of the South and you can make it as mild or as spicy as you like.
Shakshuka with a Southern Drawl
1. Bake your biscuits as directed on the package or make some quick and easy Southern biscuits from scratch.
2. The Southern drizzle is a remoulade sauce made with sour cream and mayonnaise. In a blender, add 1/4 of a small yellow onion roughly chopped, 1/8 of your green pepper, 1/2 Tbsp. of ketchup, 1/2 Tbsp. of yellow mustard, 1 clove of garlic, a few dashes of Tabasco sauce, 2 tsp. of pickle juice and a 1/2 cup each of mayonnaise and sour cream. Blend until smooth and put in the refrigerator to chill.
3. Preheat your oven to 375 degrees. Then, cut a yam in half and slice four thin slices off the middle of the yam, about 1/8 inch thick, and pat them dry. Heat 3 Tbsp. of vegetable oil in a small sauté or saucepan. Thinly slice and cube your four yam slices to make mini croutons. Once the oil is hot enough that it starts to ripple, toss in the cubed yams and cook until golden over medium high heat. Remove the crispy yams and place on a paper towel to drain. Pour out half the oil from the pan. Dice and sauté the rest of the onion and green pepper over medium low heat just until the onion becomes slightly transparent. Remove the onions and green peppers with a slotted spoon and place into an oven safe pan or dish. You can use a small cast iron pan or a baking dish.
4. Without cleaning the pan, toss in your 8-12 cups of washed and trimmed spinach and cook until wilted. Remove and sprinkle with smoked salt. You can use regular salt here if you like, but the smokey flavor adds a little extra Southern flare. If you have time to prepare collard greens instead of spinach, just replace the sour cream above with all mayonnaise.
5. Grate the rest of your yams and add them to the pan. Pour in the 4 cups of tomato purée. Bring to a boil and then cover and simmer for 10 minutes. Uncover and continue cooking for another 10-15 minutes until the sauce thickens a little. Once the grated yams are very soft, pour the mixture over your onions and peppers.
6. Crack all four eggs into your dish, or spoon the tomato and vegetable mixture into individual dishes and crack one egg in each dish. Bake for 10-15 minutes until the egg is just set. Ideally, you want the yolk runny.
7. Remove the dish from the oven. Sprinkle each slice of fresh tomato lightly with salt and pepper. Split your biscuits and slide a slice of tomato in the middle of each one. Add the spinach to the dish next to your eggs and toss the yam croutons over the dish. Drizzle the Southern sauce over the eggs and spinach, add a few extra dashes of Tabasco and serve.
My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.
Summer Blueberry Salad with Blueberry Ranch
Blueberry Ranch Dressing
Summer Blueberry Salad
1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.
2. Wash the greens and add them to a serving bowl.
3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.
4. Peel and thinly slice 1/4 of the red onion.
5. Add about 1/2 pint of the fresh blueberries to the greens.
6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.
7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.
8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.
9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.
10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.
11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.
Hamentaschen, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat. This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
1. Preheat oven to 450℉. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed. Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well. Stir the broccoli and spinach into the cheese mixture. Set the mixture aside and prepare your pastry.
4. Roll the pie crusts out slightly so they are about 1/8 inch thick. Trim the sides to make approximately a 9-10-inch square. Do not worry if your measurements are off as long as you have a rectangle or square-like shape. You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. With a knife you can score diagonally across the square (or just eyeball it). Then cut a triangle window out of one side of the square with at least a 1/2-inch border. Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so you’ll have a triangle cutout on top of a triangle of dough.
6. With a fork, press down along the edges of the triangle to crimp the dough. Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional). Bake for 20-25 minutes until the pie crust is a light golden brown.