Posts Tagged ‘Cinnamon’

Honey Cake … so decadent!

October 19, 2009

I caught the flu this week and have been drinking a lot of tea with honey. That got me thinking a lot about honey…and then honey cake. I have no idea why I had that specific craving espeically since I have never even had honey cake before. It just sounded really yummie. I quickly googled it and came across this recipe “Majestic and Moist Honey Cake” from SmittenKtichen.com.  I dragged myself to the grocery store and picked up all the ingredients. I love the fragrances and spices in it: Vanilla, cloves, cinnamon, coffee, orange juice, whiskey and of course honey! Turns out honey cake is traditionally eaten around Jewish New Year.

I thought baking would be quite time consuming but this didn’t take longer than an hour and half. Not bad for my first attempt and first baking experience in about 10 years! It’s sweeter than I expected and quite sticky… the next time I make this I’m going to reduce the sugar content by a cup or two.  It was so yummie when it came straight out of the oven piping hot! I can’t wait to have another slice tomorrow morning with a cup of tea.  Give it a shot!

Some of the Honey Cake Ingredients...but not all

Some of the Honey Cake Ingredients...but not all

Prepping the Mixture

Prepping the Mixture

Final honey cake mixture ready for baking

Final honey cake mixture ready for baking

Honey cake with toasted almonds straight out of the oven

Honey cake with toasted almonds straight out of the oven

My first slice ... yum!

My first slice ... yum!

Noosh e Jan!

Cinnamon ~ Darchin

August 21, 2009
800px-Canelle_Cinnamomum_verum_Luc_Viatour

Cinnamon ~ Darchin

Cinnamon…

Warm and sweet flavor with a beautiful woody fragrance

Especially good for desserts and also with poultry and meats

Native to Sri Lanka formerly Ceylon

From the Cassia Tree

Used in savory and sweet Persian dishes

Store in a cool dark place in an air tight container

Recipe ~ Kuku Lubia

August 20, 2009

Let’s Do This! 

Tonight I felt like cooking Kuku Lubia which is akin to a green been omelet if I had to Americanize it. I called Mimi Jan and surprisingly she said that she doesn’t make that type of Kuku and told me to call my mom! So that’s exactly what I did. My mom Naghme is the most bad ass cook I know but of course she learned what she knows from Mimi Jan. My mom is very experimental and has been known to make Persian food with brown rice, started cooking Persian food without butter and with olive oil and took the plunge to bake versus fry. More yummy recipes from my mom to come in future posts…Let’s get started with Kuku Lubia which was my first attempt ever! No pressure.

Kat’s Tip *
Persian cooking takes patience which I don’t have. But stick with it because it’s worth it when your husband has a big smile on face after he eats your food!! : ) 

Stuff: 

Staples: Oil, Salt & Pepper, 4 Eggs, 1 Onion, 2 cloves of Garlic
Spices: Turmeric and Cinnamon
Veggies: 1lb of  fresh green beans (or pre-cut frozen)
Garnish: Salad and lavash bread

DIY:

Makes 6 portions
Takes about 1.5 hours of prep and cooking time

 

Boiling the fresh lubia (green beans)

Boiling the fresh lubia (green beans)

1. Start by boiling the greens beans don’t forget to add salt to the water. Boil for about 10-15 minutes to get the beans nice and soft
 

Fry the onions

Fry the onions

2. While your beans are cooking, chop your onion and start frying the onions in a large pan

 

Fry onions and garlic and add Turmeric

Fry onions and garlic and add Turmeric

3. Chop a couple of cloves of garlic and add it to the onions. Add a dash or two of Turmeric for extra flavor and color. 

 

Onions, Garlic, Green Beans

Onions, Garlic, Green Beans

4. Remove the green beans from the stove and drain the beans in a colander. Let it cool and chop them into fine pieces

5. Add the beans to the onions and add a dash or two of cinnamon. Don’t forget salt & pepper! 

6. Saute the beans and once they are super tender set aside and let them cool

 

Egg and Green Bean Mix

Egg and Green Bean Mix

7. While the beans are cooling, get a mixing bowl and crack 4 eggs into the bowl and add 1 tsp of baking powder, 1tbp of flour and a pinch of salt

8. Beat the eggs and make sure to fold all the baking powder and flour in so there are no clumps

9. Once the beans are cool add them into the mixing bowl with the eggs. Make sure the beans are not hot because you’ll have scrambled eggs on your hands! 

10. Add about 1/4 of a cup of oil to the frying pan. Once the oil is hot and bubbling add the mixture to the pan and spread it around the pan and make sure it’s evenly distributed

11. Once the edges are brown you can either flip the whole thing to cook the other side or you can cut it into 4 pieces and flip them individually. If my pan was smaller I would have flipped the whole thing.  

Kuku in the making!

Kuku in the making!

 12. Once both side are nicely browned take it off the heat. Take some paper towels and lay them on the counter. Put the kuku pieces on the towel to soak up the excess oil 

13. Prepare a salad of your choice.

14. Place the lavash bread on a plate and add the salad. Place the kuku slice nicely on top of the salad and then your done! Thanks Mom! : )

 

Finished Plate

Finished Plate

Noosh e Jan!  

Recipe – Cotlet

August 19, 2009

Mimi’s Tip *
Cotlet is a great complimentary side dish and makes a delicious sandwich the day after : ) 

IMG_1521 

STUFF:

Staples: Oil, Salt & Pepper, 1 Egg, 1 Onion, Bread Crumbs 1 box
Spices: Saffron (tea spoon), Cinnamon (1 spoon)
Meat: Ground Beef 1.5lb (Alternative: Turkey, Tuna, Chicken)
Veggies: 5 Long Brown-skinned Potatoes
Garnish: Fresh parsley, Jar of Small Pickles, Box of Cherry Tomatoes

DIY:

Makes about 20 patties
Takes about 1.5 hours of prep and cooking time

 

Preparing the Mix

1. Peel and grate one onion in a mixing bowl

2. Peel the skin off 5 potatoes and boil them in water. When they are cooked drain them and let them cool. Once they are cool grate the potatoes in the large mixing bowl with the onions

3. Add the 1.5lb of ground meat

4. Add about 3 spoons of bread crumbs to the mix

5. Crack one egg and add it to the mix 

6. Add salt & pepper, a tea spoon of saffron water and a dash or two of cinnamon to the mix

7. Use your hands to mix everything together in the mixing bowl. Don’t be shy when you’re mixing get right in there!

8. Take a towel and make it wet. Squeeze all the water out of it so that it is just damp. lay the towel over the mixing bowl and let the mixture sit for about 30 minutes in the fridge. This will help all the flavors mix together nicely.

 

Cooking the Cotlet

Before you start frying there’s some minor prep. 

1. Get your mix from the fridge and grab a chunk at a time making balls and then squashing and patting your hands together to make hand-shaped patties. There should be enough to make about 20 patties depending on your hand size! 

2. Take a chopping board and layout a generous portion of bread crumbs. You’re going to use as batter for the patties

3. Take a plate and lay 3 or 4 paper towels on it. Leave this beside your frying pan on the side counter. You’ll use this to soak up all the grease. Also have your serving dish handy there too so you can move the patties when they are done.

4. Now you’re ready to fry! Find a large frying pan, turn up the heat and get the oil ready for frying.

5. Fry as many patties in the pan that can comfortably fit in your pan. Don’t squash them together! Fry one side for a few minutes until golden brown and then flip it over. Caution on the oil…it tends to pop and catch you when you least expect it!

6. Once both sides are golden brown move it carefully to the plate with the paper towels to soak up the grease

7. Lay all the finished patties on a beautiful serving tray and garnish with small pickles, cherry tomatoes and/or fresh parsley and you’re done!

Noosh e Jan! 

Recipe ~ Adas Polo Gheimeh Lapash

August 19, 2009

Mimi’s Tip *
Persian cooking takes time and love…you must be prepared to do all the prep – no shortcuts!

IMG_1523

Mimi's Special Rice

STUFF:

Staples: Water, Oil, Salt & Pepper, Rice (2 cups)
Spices: Saffron (tea spoon), Cinnamon (1 spoon), Advieh (1 spoon), Turmeric (1 spoon)
Beans: Split Peas (1/3 cup) & Lentils (1 cup)
Meat: Beef steak (1lb)

DIY:

Feeds 4 people
Takes about 3-4 hours of prep and cooking time
 

Preparing the Meat:

1. Take the piece of beef and chop it up into small squares
2. Fill a bowl with water and leave the meat chunks to soak for 2 hours
 
 meat-raw-beef

Preparing the Rice:  

1. Take 2 cups of basmati white rice  and rinse it in hot water
2. Add water back into a the bowl and add salt and leave to soak for an hour. This make the rice grains expand in length 

ricePreparing the Split Pea:

1. Soak 1/3  cup of dry split peas for an hour
IMG_1188 

Cooking the Split Pea and Meat Mixture: 

1. Take 2 medium sized onions peel and then chop them finely. 

2. Add a generous spoon of oil to your frying pan turn up the heat and start frying your onions 

3. When the onions start to brown add a dash or two or turmeric, salt & pepper and the meat chunks

4. Mix this all together for a minute or two and then turn down the heat, add the lid and let it simmer

5. Keep an eye on the meat. When it’s nice and tender add the split peas and dash or two of cinnamon and mix together

6. Add a cup of water to the mixture, close the lid and let it simmer

 

Cooking the Rice

1. Take a large pot and add the cup of lentils to the water and bring to boil

2. When the lentils are slightly aldente (half cooked) add 2 cups of rice

3. When the rice is aldente pour the rice and lentils into a collander and rinse with water

4. Add 2 spoons of oil and 1/3 cup of water to the bottom of the pot

5. Add a bit of the lentil rice to cover the bottom of the pan

6. Add some of the split pea and meat mixture

7. Keep repeating this layering effect and also add a dash of saffron and oil to each layer

5. When you reach the top of the pot, cover with a towel and close the lid to steam

6. You’ll know when the rice is ready when you start to smell the burnt rice (tadeeg). Normally it take about 30-40 minutes

7. Serve on a beautiful rice platter and put the burnt rice (tadeeg) on a seperate plate and you’re done!

Noosh e Jan!