4 oz. uncooked linguine pasta
For the Sauce
1 lemon, juice and zest* (see first Note below)
2 tbsp extra virgin olive oil
¼ cup feta cheese, crumbled
Cracked black pepper
For the Asparagus
6 oz. (12 spears) asparagus, woody ends removed and cut into 1½ inch pieces
2 garlic cloves, minced
1 tbsp extra virgin olive oil
Salt and pepper
1.Boil the linguine pasta in salted water according to package directions until one minute prior to al dente. Drain and reserve ½ cup of pasta water. Set aside.
2.For the sauce. While the pasta is cooking, in a separate bowl, whisk together the lemon zest, lemon juice, and olive oil together until well combined. Then add in the feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture.** Set aside.
3.For the asparagus. Using a large skillet at medium-high heat, add the olive oil and garlic, swirling the pan for 5 seconds (slightly toasting the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in another bowl.
4.Using the same skillet, reduce the heat to low, then add the pasta and sauce. Using tongs, toss to evenly coat the pasta with the sauce, letting the feta cheese completely melt. Spoon in a tablespoon of pasta water at a time to get to your desired saucy consistency.
5.Add in the asparagus and give the pasta a final toss. Top with additional feta cheese if you would like. Taste for additional salt and pepper. Serve immediately.
1/2 kg (1 lb. 3 oz) ground meat (beef, lamb or a combo)
1 medium onion (finely chopped)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon pepper
1 1/2 teaspoons salt
Optional: 1 teaspoon cinnamon
4 tablespoons butter (for cooking meat)
Handful fresh parsley leaves (chopped)
3 eggs, lightly beaten
About 1.1lb./1/2 kg warqa (or filo dough or large spring roll wrappers)
4 tablespoons butter (melted, for folding the briouats)
1 egg yolk, (lightly beaten, for folding the briouats)
4 cups vegetable oil (or as needed for frying ……………………………………………………………………………………………………………….. the briouats)
1.Mix the ground meat with the onion and spices. Melt the butter in a large skillet or frying pan and add the ground meat. Cook over medium heat, stirring to break up the meat into fine pieces until the meat is well browned and thoroughly cooked.
2.Stir in the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed. You should be able to pack and mold the meat. Set the kefta filling aside.
3.Fold the briouats. With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface. (If the strip of warqa is less than 10 inches long, use two layers.) Lightly brush butter on the bottom two-thirds of the dough. Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.
4.Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.
5. Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the “pocket” formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.
6. Cook or freeze the briouats. Deep fry the briouats in hot oil until light golden brown. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree F oven for five to 10 minutes.
Note: Uncooked briouats can be refrigerated for one day or frozen for up to two months in a freezer bag or plastic storage container. They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying.
1 tablespoon canola oil
1/2 cup minced shallots
6 garlic cloves, minced
3 boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons fish sauce
1 tablespoon sugar, optional
1 tablespoon honey
1 tablespoon low sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon water
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup sliced basil leaves, plus more for garnish
Sliced green onions for garnish
Jasmine rice for serving
1.In a small bowl combine the fish sauce, sugar, honey soy sauce, chili sauce, water, cornstarch and salt. Whisk until blended, set aside.
2.Heat the oil in a large nonstick skillet over medium heat. Sauté the shallots and garlic for about 1 minute or until fragrant. Add the chicken and cook about 15 minutes, stirring frequently, until done.
3.Add the fish sauce mixture to the pan and cook until the sauce thickens, about 1 minute. Stir to coat the chicken and remove from the heat. Add the basil leaves and stir to combine. Serve with rice and garnish with sliced green onions.
1 sheet puff pastry
1 or 2 tomatoes, sliced
1/2 cup shredded parmesan
Pepperoni slices (2 per appetizer)
Fresh basil, chopped
1 egg yolk mixed with 1 tsp water, for gilding
Salt and fresh cracked pepper
1. Preheat the oven to 360 degrees F (180 degrees Celsius). Roll out the puff pastry and transfer on a baking sheet lined with parchment paper. Cut 9 squares (approximately 3 inches)
2. On each square, arrange a tomato slice, topped with 2 pepperoni slices, parmesan, salt, pepper, and chopped basil. Fold to opposite corners of each square to form little boats.
3. Brush each pastry with the egg yolk, the refrigerate for 10-15 minutes before baking in the oven for 15-20 minutes, until cheese is melted and pastries are puffed and golden. Serve immediately, enjoy!
Note: Make sure the luff pastry is cold when it goes into the oven. The recipe doubles easily.