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SUBMIT YOUR RECIPES & PHOTOS

You are invited to submit recipes and photos for consideration on this site. Criteria for submission consideration:

• Recipe must be a personal adaptation or a unique recipe, not previously published, that has been made successfully.
• Yield, Ingredients, and Method must be included. Author name is optional.
• The format of the submission will be the format of the post. Therefore, submission must be spell and grammar checked. Refer to one of the recipe posts here for examples.
• Photos of any submissions will be considered for posting
• Submit recipes and/or photos to me at: mary4cheese@gmail.com

3 tablespoons olive oil
1 cup diced red pepper
1/4 cup finely chopped shallots
1/3 cup pine nuts
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin powder
1/2 teaspoon dried oregano
4 ounces Dill Havarti (or other melting cheese), diced
1 1/2 pounds ground lamb shoulder
4 whole wheat or plain Pita bread rounds

In a small cast-iron skillet, heat the olive oil on the stove or on the grill. Add the red pepper and sauté for 5 minutes then add the shallots and pine nuts. Cook until the pine nuts are lightly toasted. Remove from heat and cool slightly. In a small bowl, mix together the salt, pepper, mustard, paprika, cumin and oregano. Place the ground lamb in a large bowl, and gently and loosely mix in the sautéed red pepper mixture followed by the dried herb mixture. Do not overwork or compact the meat mixture as it will result in tough, chewy burgers.
Preheat grill to 450 degrees (moderately high heat) plus indirect lower heat area.
Divide the cheese into 4 portions. Divide the meat into 4 portions. Using water-moistened hands shape each portion into a ball. Make an indentation in the center of each, press in about one ounce of cheese, then press the meat over the cheese to enclose it. Flatten the pattie, making the center slightly thinner than the outer edges. This shape will even out in the cooking. Keep pattie cold until ready to grill to keep the fat firm.
Brush the grates of the heated grill with canola oil to prevent sticking. Place the patties on the grill over direct heat and cook for 4 minutes to get good color and some charring. Turn over and grill over direct heat for another 3 minutes. Move to indirect heat and continue to cook until desired doneness. Warm the pita rounds on the grill and cut in half just before serving. Remove the meat patties from heat, let rest for 5 minutes, and then cut each burger in half. Spread 2 tablespoons or more of the Hummus inside each pita half, and then insert one half pattie in each. Serve with a dollop more of Hummus and Radish Relish on the side. Serve while hot.

Hummus

Makes approximately 3 cups 2 cups cooked chickpeas
1 cup tahini paste
1 teaspoon kosher salt
2 teaspoons chopped garlic
1 teaspoon chile-garlic sauce
1/2 teaspoon toasted cumin seed
Zest of one lemon
Juice of two lemons
1/4 cup chopped cilantro
Kosher salt
Cayenne pepper to garnish
In a food processor, combine the chickpeas, tahini, salt, garlic, chile-garlic sauce, cumin seed, zest and juice of the lemons and then pulse to a chunky consistency. Add a bit of water (up to 1/2 cup) to thin if necessary. Add the cilantro and pulse to chop slightly and combine. Adjust to taste with salt and additional lemon juice. Store covered in the refrigerator for up to 1 week.

Radish-Cucumber Relish

Makes approximately 3 cups 1/2 cup sugar
2 cups white wine or champagne vinegar
1 teaspoon yellow or brown mustard seeds
1/2 teaspoon celery seeds
1 teaspoon mixed color (mélange) whole peppercorns
1 1/2 cups thinly sliced red or mixed color radishes
1/2 English cucumber, skin on, diced
1/3 cup diced red pepper
1/2 cup chopped red onion
Kosher salt
Combine the sugar, vinegar and spices in a small non-reactive saucepan. Heat to a low boil to dissolve the sugar. Cool for 30 minutes in the refrigerator. In a medium bowl, combine the radishes, cucumber, red pepper and onion. Sprinkle with a pinch of kosher salt and toss. Pour the chilled vinegar solution over the radish mixture and toss to combine. Set aside at room temperature for 20 minutes so the flavors will come together, and then refrigerate to chill slightly before serving. Store covered in refrigerator for up to one week.


Copyright Mary Karlin 2009
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Slice the burrata into 6 portions. Cut each square of focaccia in half horizontally. Combine the butter and anchovy paste, then spread on the face of each slice and lightly sprinkle with sea salt. Place on a baking sheet. Load one side of the sandwich with the burrata, then 4 basil leaves, then a slice of tomato. Place the other half of the focaccia square buttered side down on top. Repeat to create 6 sandwiches. Press the sandwiches down with a cast-iron griddle pan, foil-wrapped bricks, or Panini press for 10 minutes.
Pour canola oil into the frying vessel to a depth of two inches. Over medium-high heat, bring the oil to 325 degrees.
Combine the eggs, mustard, and grated cheese in a rectangular baking dish. Remove the weight from the sandwiches and dip each into the egg mixture to coat. Leave in the dish for 2 minutes to soak up some of the egg mixture then turn over to absorb egg on the other side. Drain on a rack-lined baking sheet. Using a mesh ladle or slotted spoon, carefully lower the sandwich into the hot oil. Turn once to brown on both sides. Once crispy and golden, remove from the oil and place on a rack or paper towels to drain.
Serve warm, cut in half diagonally with Tonnato Tapenade on the side.

Tonnato Tapenade:

2 cans tuna packed in olive oil
2 Anchovy filets, minced or 1 teaspoon anchovy paste
1 tablespoon capers, rinsed and drained
Zest of one lemon
Juice of one lemon
Pinch red pepper flakes
Tuscan-style olive oil

Place the tuna and the oil in a small bowl, and then break up the tuna into small chunks. Add the anchovies, capers, lemon and red pepper flakes and toss to combine. Drizzle a small amount of peppery Tuscan style olive oil over the top to moisten. Serve at room temperature.

Copyright Mary Karlin 2009
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Dough:

1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into cubes
2 tablespoons cold water

Filling:

2/3 cup whole milk
2/3 cup half & half
Small pinch saffron threads (6-8 threads)
6 ounces Serrano Ham cut into 1/4 inch strips
1/2 cup + 1/2 cup coarsely grated Manchego
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon ground white pepper

Using food processor with metal blade, combine the dry ingredients. Add the cubes of butter a few at a time and pulse until the ingredients are combined but small bits of butter are visible.
Add the water and then pulse a few more times. The dough will be in clumps, somewhat like a crumb topping. Place the dough into the removable-bottom tart pan, and using your fingertips, quickly distribute the dough into an even layer of about 3/8-inch on the bottom. Using floured fingertips, go back and press the dough gently to bind the mixture. Press the dough up the sides of the pan, making sure the thickness is even. Press in and down to make the top edge straight. Cover with plastic wrap and chill for at least 1 hour or until ready to fill. The unbaked crust can be refrigerated for 2 days or frozen for up to 1 month.
Preheat oven to 375 degrees
Combine milk and half & half in a small saucepan, stir in the saffron threads and bring to a simmer. Take off heat and let steep for 15 minutes to release the flavor and color of the saffron.
Take the tart crust out of refrigeration. Distribute the ham and 1/2 of the cheese on the bottom of the tart crust. When the saffron-infused milk is cool, whisk in the eggs one by one. Stir in salt and pepper. Pour the custard into the tart pan and sprinkle the remaining cheese on top. Set on a baking sheet on the lower rack of your oven and bake for 30 minutes, or until the top is well browned and the custard is set. Cool on a rack for 10-15 minutes before unmolding. Cut into wedges and serve with a spoon of Quince Chutney on the side.

Quince Chutney

Makes about 2 1/2 cups
1 large apple, peeled, cored and diced
1 teaspoon grated fresh ginger
3 tablespoons golden raisins
4 dried apricots, diced
4 dried figs, stems removed and diced
1/4 teaspoon yellow or brown mustard seed
Zest of one large orange
1/4 cup orange juice
1 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
6 ounces Membrillo Quince paste, cut into 1/4 inch cubes
In a small non-reactive saucepan, combine all the ingredients except for the quince paste. Bring to a simmer and cook until the dried fruit is plumped. Take off heat and cool. When cool, toss in the cubed quince paste. Refrigerate until ready to use. Bring to room temperature before serving.

Copyright Mary Karlin 2009
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