Portobello Burgers with Rosemary Aioli

In case you're wondering why I chose a photo of the opening act and not the headliner, there are two reasons: 1. this aioli is really good (lick the bowl good) and 2. portobello burgers do not photograph well (they get kind of wrinkly, something resembling an elephant's leg).  They may not be camera ready, but slap one on a bun with some arugula and aioli and mwah! (that's a kissing sound).

 

PORTOBELLO AND ARUGULA BURGERS

WITH ROSEMARY AIOLI

Makes 4 servings

Rosemary Aioli:

3/4 cup mayonnaise

3 garlic cloves, minced

1 tablespoon fresh lemon juice

1 tablespoon white balsamic vinegar (you can use dark, white just looks nicer)

2 teaspoons chopped fresh rosemary

2 teaspoons Dijon mustard

4 large portobello mushrooms, stems trimmed

2 tablespoons olive oil
salt and freshly ground black pepper

4 whole wheat buns (or buns of choice), toasted

1 bunch arugula

1.      Rosemary Aioli: Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)

2.      Preheat barbecue to medium heat (or preheat oven to 350º F.).  Brush mushrooms all over with olive oil. Sprinkle each mushroom with salt and pepper. Grill (or roast) until tender, about 10 minutes per side.

3.      Spread aioli on the insides of the buns. Place one portobello and some arugula on each bun bottom.  Cover with bun tops.

adapted from Tapas 177 (Rochester, NY), Bon Appetit

I know it doesn't look that appetizing (now you can see
why I led with the aioli), but I promise, it tastes good.

What is an aioli anyway?  I'm glad you asked.  It's a creamy French sauce made with garlic, olive oil and egg yolks (often with lemon, herbs or mustard added).  It's traditionally served with meat, seafood or vegetables.  It is very similar to mayonnaise, which is why you can make this type of "quick aioli" using already prepared mayo (which is especially nice if you're nervous about eating raw eggs).

It's true you can make the aioli a day ahead, but be forewarned, the raw garlic will gain strength overnight.  I don't mind (I think I'd drink a garlic shake if someone gave me one), but I know not everyone shares my enthusiasm.  Leftover aioli mixed with sour cream makes a nice dip for parties.

Baklava

Filo, Fillo, Phyllo...personally I can't stand words that have more than two possible spellings (even two is annoying).  Don't get me started on Hanukkah, Hannukah, Chanukah, Chanukkah.  But I digress.  I love filo dough because it's simple to use but never fails to impress.  People who have never cooked with it think you've pulled off something complicated and fancy.  But the truth is that as long as the dough has been defrosted properly, it's a breeze.

This recipe is a little drier than most baklava (most use a wet syrup instead of straight up honey).  Both ways taste good if you ask me, I just like it this way because it's easier to cut and handle.

closeup of layers

  

BAKLAVA

Yield: 24 (or 48 mini)

16 oz. chopped walnuts (4 cups)

1/2 cup sugar

3/4 teaspoon ground cinnamon

8 oz. filo (phyllo) dough, defrosted*

1 1/2 sticks unsalted butter, melted (or more if needed)

12 oz. honey

Preheat oven to 300° F.  Brush a 13” x 9” baking dish with melted butter.

1.      In a large bowl, mix walnuts, sugar and cinnamon.

2.      The filo dough usually comes already cut in 13” x 9” rectangles (if not, cut to fit).  In baking dish, place 1 sheet of filo; brush with butter.  Repeat 5 more times to make 6 layers of filo altogether (brushing each layer with butter).  Sprinkle with 1 1/3 cups walnut mixture (spread evenly).

3.      Layer 6 more sheets of filo over walnut mixture (brushing each sheet with butter).  Sprinkle with 1 1/3 cups walnut mixture.  Repeat with 6 more layers of filo, remaining walnut mixture and 6 final layers of filo (brush top layer with butter too).

4.      Using a sharp knife, cut just halfway through layers in a triangle pattern to make 24 servings (cut lengthwise into 3 strips; cut each strip crosswise into 4 rectangles; then cut each rectangle diagonally into 2 triangles).  For minis: cut each triangle in half again to make smaller triangles.

5.      Bake for 1 hour and 25 minutes (or until top is golden brown).

6.      Heat honey in a small saucepan over medium-low heat until hot, but not boiling (honey should become thin).  Spoon hot honey evenly over hot baklava.  Cool in pan on wire rack for at least 1 hour, then cover with foil and let stand at room temperature.

7.      Finish cutting through layers with a sharp knife before serving.

*Filo dough can be found in the freezer section of most grocery stores. The dough will stick together if not fully defrosted.  The filo dough sheets are paper thin, so handle with care.  If left out for too long, the sheets will dry and crumble, so if this is your first time, and you're moving a little slowly, keep the remaining filo covered with a damp towel while you build the layers.

buttering the layers (it doesn't look pretty yet, but keep going)

walnut layer

cut into large triangles

cut into minis

done (just before honey is poured over)

after honey (ooh, shiny)

gifting

I usually make the mini size.  It's easier to pick up and you get more (I know it's the same amount, but you get more)!

Spaghetti & Meatballs

Spaghetti and meatballs...a classic.  Really there's not much more to say, except that in this version, the meatballs aren't fried or even baked, they're cooked right in the sauce.  I like this method because it's faster, easier and helps flavor the sauce.  Plus the meatballs stay round(ish).  This recipe yields a lot by design (I like having extra in my freezer).  If you want to make a vegetarian version, just substitute mashed parsnip for the ground beef, you can hardly tell the difference.  Please tell me you know I'm messing with you.

SPAGHETTI & MEATBALLS

Yield: 18 large meatballs (+ about 3 ½ quarts sauce)

sauce:

1/3 cup extra virgin olive oil

1 large onion, chopped

4 cloves garlic, chopped

2 stalks celery, chopped

2 carrots, chopped

sea salt and freshly ground black pepper

4 (28-ounce) cans crushed tomatoes

10 fresh basil leaves

2 dried bay leaves

meatballs:

4 large eggs

1/2 cup fresh breadcrumbs (or 1/2 cup panko, soaked in 1/4 cup milk for 5 minutes)

1/3 cup grated parmesan cheese 

3 tablespoons extra virgin olive oil

1/4 cup chopped fresh parsley

3 large garlic cloves, minced

2 teaspoons salt

1/2 teaspoon ground black pepper

2 pounds ground beef

1 lb. dried spaghetti (or pasta of choice)

grated parmesan for serving

Sauce:

1.      In a large, wide pot, heat oil over medium-high heat. Add onion and garlic and sauté until soft and translucent, about 2 minutes.

2.      Add celery and carrot and season with salt and pepper.  Sauté until all the vegetables are soft, about 5 minutes.

3.      Add tomatoes, basil, and bay leaves and reduce the heat to low.  Cover the pot and simmer, stirring occasionally, for 1 hour or until thick.

4.      Remove bay leaves and puree the sauce with an immersion blender until smooth.  Taste and add salt if needed.

Prep the meatballs while the sauce is cooking:

1.      Stir eggs, breadcrumbs, parmesan, olive oil, parsley, garlic, salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 18, 2-inch meatballs. Refrigerate, covered, for at least 10 minutes.

2.      Heat the tomato sauce to a simmer (if not already simmering).  Add meatballs and simmer
for another 25 minutes (or until meatballs are cooked through).

Pasta:

Cook spaghetti in salted, boiling water until al dente.  Drain and toss with a little sauce (to prevent sticking).  Serve pasta topped with sauce, meatballs and grated cheese. 

sauce recipe only: adapted from Giada De Laurentiis

sauce bubbling nicely

raw meatballs (just before they were dunked)

with cheese on top...let it snow!