Recipes

Recipes can be important cultural documents that can share information about our history and our traditions.  Much can be learned by looking at the ingredient selection and digging into their origins.  Take part in the Common Roots Project’s quest, become part of the EFECT. We’d love to learn about a recipe that’s become a favorite of your families or a recipe that’s been passed down from relatives. It could be a traditional dish that’s part of your heritage or something that you just seem to gravitate toward that’s become your “soul food.”  When filling out this form below, please be sure to let us know a little bit about yourself and what makes the dish so significant.

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Pasta con Sarde

by Chef Ryan McGuire (Click on link below for more information about this recipe)

Base- yields 80oz or 10, 1Cup portions

Olive Oil-2oz

Fennel seed- 2tsp

Pine nuts- 3 Tbsp

Fennel, small dice- 2 Cup

Onion, small dice- 1 Cup

Celery, small dice- ½ Cup

Carrot, small dice- ½ Cup

Crushed red pepper- ¼ tsp

Tomato paste- 1tsp

Currants or raisin- 1/3 Cup

Tomato, crushed, canned- 2, 28oz cans

Sardines, canned- 3(4.23oz) cans, strained

Saffron- about 15 threads

Lemon juice and reserved zest- 1 lemon (about 1.5- 2Tbsp)

Kosher salt- ¼ tsp + ¾ tsp

Sugar- ¾ tsp

  • In a sauce pot, on medium heat add oil and pine nuts. Continuously stir pine nuts to brown evenly.  When pine nuts are beginning to brown add fennel seeds stirring for about 30 seconds.
  • Add fennel, onion, celery, carrot and stir together with oil, pine nuts and fennel. Sweat vegetables until vegetables become softened.
  • Add crushed red pepper, ¼ tsp salt and tomato paste and stir to coat vegetables with tomato paste. Cook another minute or two.
  • Add one can of crushed tomato, saffron threads, sardines and currants. Cook on low heat for about 20 minutes stirring occasionally.
  • Pulse mixture in a food processor, blender or food mill to form a nice thick and semi-chunky paste.

**(This base can be packed and frozen for a later date or continue on to the next step)

  • Put base mixture back into your sauce pot and add the second can of crushed tomato, ¾ tsp of salt and ¾ tsp of sugar cook on low heat for another 20-30 minutes.

For plating pasta-

Cook pasta (bucatini is traditional but if you can’t find, spaghetti will due) in boiling salted water until al dente.  Strain pasta keeping a bowl under strainer to reserve a couple cups of salted pasta water.  Return pasta back to the pot and quickly add some of your sauce to prevent it from sticking.  Add enough sauce to coat pasta, add some of the reserved salted pasta water to thin out the mixture a little. Plate your pasta and extra sauce can be ladled on if desired.  Recommended traditional toppings are toasted bread crumbs.  Some other great suggestions are toasted fennel seeds, lemon zest, capers, fennel fronds, toasted pine nuts

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Turkish Recipes provided by Deniz Ender:

Lentil Kofte – Mercimek Koftesi


 2 cups of red lentils

1 ½ cups of fine bulgur (cracked wheat)

3 diced onions

4 tablespoons of olive oil

3 teaspoons of red pepper

3 teaspoons of cumin

½ cup of chopped parsley

7 chopped green scallions

1 tablespoon of tomato paste

2 tablespoons of dill

Salt and pepper

Combine the lentil with 4 cups of water let it boil.  Then turn the heat down and simmer the lentil mixture for 30 minutes.  Place the fine bulgur in a large mixing bowl and pour the cooked lentils over it.  Wait 10 minutes until the bulgur is softened.

In the meantime, sauté the onions in olive oil until they are translucent. Combine the onions with the lentil mixture and add the salt, pepper, red pepper, cumin and tomato paste.  Mix it well.

Add the green scallions, parsley and dill.  Place one tablespoon of dough into your palms and shape it like a football.

Place each lentil kofte on a lettuce leaf and serve.

Spinach Filled Pastry – Ispanakli Borek


1 package of phyllo dough

¾ cups of olive oil

4 oz.’s of cream cheese

¼ lb of feta cheese

1 cup of sautéed spinach (or 1 small pack of frozen spinach, drained)

1 egg beaten

2 tablespoons of sesame seeds

Heat the oven to 350 degrees Fahrenheit.

In a medium bowl, mix together the cream cheese, feta and spinach.

Cut each phyllo sheet into 3 inches wide strips from the long side.  Brush with olive oil and place another strip of phyllo dough on top of the first one.  Place 1 tablespoon of filling on the edge. Fold the dough by creating a triangle shape pocket.  Fold again until the end of the strip.  Brush the end with water so the dough sticks to the borek.

Place the pastries folded side down on a greased cookie sheet.  Brush them with the egg wash and sprinkle with sesame seeds.

Bake for 17 minutes or until golden brown.  Let the pastries cool.

Rose Pastry – Gul boregi


1 package of phyllo dough

¾ cups of olive oil

1 medium onion, chopped

4 boiled potatoes, peeled and roughly chopped

½ cup chopped parsley

Salt and pepper

1 egg beaten

2 tablespoons of sesame seeds

Heat the oven to 375 degrees Fahrenheit.

In a medium pan, sauté onion with 1 tablespoon of olive oil until translucent. Mix potato mixture with sautéed onion and parsley.  Add salt and pepper to taste.

Place one sheet of phyllo dough on the counter.  Brush with olive oil and place another sheet of phyllo dough on top of it.  Cut the sheets in half from the short side.  Add two table spoons of potato filling to the long side of the phyllo dough.  Roll the sheet into a log.  Roll the log inwards and make a round disc.

Brush the round logs with egg wash and sprinkle with sesame seeds.

Bake for 30-35 minutes or until golden brown.  Let the pastries cool.

Yield: 50 boreks

Meringues – Beze


4 egg whites

1 cup of sugar

1 teaspoon of vanilla

1/2 teaspoon of cinnamon

½ cup of grated bitter chocolate (optional)

½ cup of slivered almonds (optional)

Preheat oven to 250 degrees Fahrenheit.

In a mixing bowl, beat egg whites until stiff.  Add sugar one tablespoon at a time.  Beat 5 minutes. Add vanilla, cinnamon, and chocolate.

Grease a 9 X 13 baking sheet or cover with parchment paper

Transfer egg white mixture into gallon size freezer bag.  Cut one corner of the bag and squeeze out the egg mixture.

Bake it for 1 ½ hours.  Let the cookies cool.

Yield: 30 – 35 meringues

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