Category Archives: Appetizers

Savory Brussels Sprout & Caramelized Onion Galette

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Savory Galette

Every Superhero has one great nemesis. Batman has Joker. Superman has Lex Luthor. My nemesis is named Inertia. Inertia convinces me to sleep an extra hour; she calls me to my comfy couch, and encourages me to get lost in formulaic television rather than creating something of my own. Inertia’s power frightens me. Without her, there’s no telling what I can do, yet I don’t know how to rid myself of her. This layoff has given me approximately 40 weeks to reinvent myself. 40 weeks seems like plenty of time, but not when Inertia sits at my left hand, whispering to me, “Tomorrow, tomorrow, start tomorrow.”


Savory Brussels Sprouts & Caramelized Onion Galette


Ingredients

  • 1 Tablespoon butter
  • ½ onion, sliced
  • 4 Large Brussels sprouts, cut in half and finely shredded (about 1 1/2 cups of leaves)
  • 1/3 cup Canadian bacon, finely diced
  • 1/3 cup crumbled feta cheese
  • 1 1/3 cup All-purpose flour
  • ½ teaspoon salt
  • 2 teaspoon fresh thyme, chopped
  • 1/3 cup canola oil
  • 3 Tablespoons plus 1 Tablespoon milk

Directions

  1. Sauté onion in butter until beginning to soften. Add Brussels sprouts and bacon and continue cooking until onions are soft and golden. Sprinkle with salt and pepper and set aside.
  2. Preheat oven to 350 degrees. In a medium bowl, combine flour, salt and thyme. Combine canola oil and 3 Tablespoons milk in a measuring cup. Pour oil mixture over flour mixture and mix well. Place dough between two sheets of waxed paper and roll into a 12” circle. Place on a sheet pan, remove waxed paper.
  3. Spread filling on dough, leaving a ¾” border. Sprinkle filling with feta cheese. Brush border with remaining 1 Tablespoon milk, fold border towards center, just barely enclosing filling and pleating as you go. Brush top of dough with any remaining milk.
  4. Bake galette 25-30 minutes until crust is golden brown.

Lamb Keftedes in Tomato Sauce

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Greek Lamb Meatballs

“You’re HOW old?” They ask with such incredulity you would think I told them I have leprosy or I’m ½ human, ½ cyborg. “No, you’re lying. You can’t be.” Why would I lie about being old enough to be the grandmother of a 10 year old – and without the words “teenage mom” having passed anyone’s lips? After the initial shock wears off, I’m usually told that I look good for my age. The kiss of death – for my age, which really means I’m looking a bit haggard, but not when you consider I’m a woman of advanced years.

Yeah, I’m staring down a milestone birthday, deal with it. I have. Yes, of course I have regrets – I wish I had pursued my dreams earlier (or figured out what they were, for that matter), lived larger and bolder, loved with greater abandon, had the courage to make my mark on this world, balls to the wall. However, just because I’m no longer chugging up the hill, it doesn’t mean my life’s best parts are over. This is merely a new chapter, a new beginning and, this old dog’s looking for some new tricks.


Lamb Keftedes in Tomato Sauce

  • Servings: 16 meatballs
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Ingredients

  • ½ onion, grated
  • 1 egg + 1 yolk, beaten
  • 1 Tablespoon dried mint
  • 1 Tablespoon dried oregano
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cayenne
  • 3 slices fresh white bread crumbs
  • 1 lb. ground lamb
  • 14 oz. can chopped tomatoes
  • 14 oz. can low sodium beef broth
  • 2 Tablespoons tomato paste
  • 2 garlic cloves, crushed
  • 3 wide strips orange zest
  • 1 bay leaf
  • Chopped parsley

Directions

  1. Preheat oven to 400 degrees. Spray 13×9 pan with cooking spray. In a medium bowl, combine, onion, eggs, mint, oregano, cinnamon, nutmeg and cayenne, add bread crumbs and lamb. Season with salt and pepper and mix until combined. Shape into 16 torpedo-shaped meatballs. Dredge in flour and place in pan. Bake approximately 40 minutes, turning over after 20 minutes, until browned.
  2. Meanwhile combine tomatoes, broth, tomato paste, garlic, orange zest and bay leaf in a large skillet. Heat on medium high until thickened. Add meatballs and simmer until meatballs absorb some of the sauce. Season with salt and pepper, sprinkle with parsley and serve with fried potatoes.

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