Thursday, May 24, 2012

Moroccan Lamb Meatballs in Tomato Sauce or "Kefta Mkaouara"

As much as I would love a true tagine,
I'd have to store it in someone else's
NYC kitchen
         Not too long ago, I published a recipe for Moroccan Meatballs that was a huge hit.  People wrote about how much they loved the flavors and the simplicity of making the dish.  I am pleased to say that today’s recipe will add to your Moroccan repertoire with another easy-to-make meal.  This time, I used ground lamb and a host of spices all of which are pantry staples that you likely have on hand.  The cherry-sized meatballs are cooked in a tomato sauce to which another handful of spices are added.  Then the whole thing cooks away until you add fresh eggs, which poach on top of the dish.  In Morocco, the meal would be made in a tagine, the cone shaped casserole so characteristic of North Africa.  The dish would then be placed in the center of the dinner table and the diners would scoop out the kefta and sauce and eggs with pieces of bread.  As wonderfully communal as that idea sounds, lacking a tagine, I used a big covered sauté pan.  That pretty ruled out its going on our dining room table.  But it certainly didn’t make my Kefta any less delicious.

Monday, May 21, 2012

Thomas Keller’s Chicken Schnitzel

Chef Thomas Keller
           I was somewhat surprised to come across this recipe in Food and Wine magazine. It comes from the renowned Chef Thomas Keller of Bouchon Bakery, Per Se, Ad Hoc and The French Laundry fame.  He of the $375.00 tasting menu seems to have turned his attention to some $2.99 lb. boneless chicken breasts.  That said, what a wonderful dish this is!  It is crispy, crunchy chicken at its best.  The sauce is a perfect counterbalance with its lemon-y capers in butter drizzled over the top.  This takes all of 15 minutes from start to finish.  And let’s face it, it’s basically fried chicken – no matter what Chef Keller calls it -- and who doesn’t love Fried Chicken ?