Make this, minus the Greek yogurt, top with fried eggs with runny yolks, and enjoy for a hearty brunch.
mujaddara with fried eggs
Leave a comment
the main event
corn fritters for breakfast
Adapted from this recipe, doctored to make it my own. It still needs some work (more seasoning, mainly) but I think it’s a good start.
1/3 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp paprika
1/4 cayenne pepper
3/4 tsp dried rosemary
1 large egg, separated
3/4 cup corn (I had frozen, which I thawed)
1 cup peanut oil, for pan-frying
Powdered sugar, for dusting (optional)
Maple syrup (optional)
1. In a medium bowl, whisk together flour, salt, baking powder, paprika, cayenne, and rosemary.
2. Combine the egg yolk with corn kernels and add to the dry ingredients. Stir until just combined. (The mixture will be very dry.)
3. Heat the oil in a heavy-bottom pan over medium-high heat.
4. Beat the egg white until soft peaks form. Fold into the corn mixture.
5. Add large spoonfuls of the corn batter to oil (it should bubble and sizzle immediately when added to the pan).
6. Once the fritters are golden brown on the bottom, carefully flip and continue cooking until golden brown on that side.
7. When done, remove from the pan and drain on paper towels. Dust with powdered sugar and serve with maple syrup (optional).
mujaddara
Mujaddara, though humble, inexpensive, and not terribly attractive, should be the star of your vegetarian dinner. Nobody puts mujaddara in a corner.
1 1/4 cup brown rice
1 cup lentils
1.5 tbsp cumin
2 tsp chili powder
Juice of 1 lemon
3 scallions, thinly sliced
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
kosher salt and black pepper, to taste
2 tbsp olive oil
2 tbsp butter
2 onions, thinly sliced
greek yogurt, for serving
parsley sprig, for garnish
1. Prepare brown rice and lentils according to the package directions.
2. When both are done, combine and gently toss with cumin, chili powder, scallions, mint, parsley, salt and pepper.
3. While the rice and lentils are cooking, heat olive oil and butter in a large pan over medium-low heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until they start to become translucent, about 10 minutes. Increase the heat to medium-high and cook for 5 minutes more, adding water as needed to deglaze the bottom of the pan. Then increase the pan to high heat to char the onions and crisp them a bit.
4. Serve the brown rice and lentil mixture warm, topped with the caramelized onions and a dollop of Greek yogurt and parsley sprig.
shaved brussels sprout, potato, apple and pecorino salad
A spin on a dish my dad and I made this past Christmas dinner. Beef Wellington (pate, mushroom duxelles, the whole bit) was served with roasted yukon gold potatoes and shallots, and a salad of shaved brussels sprouts, walnuts and apples julienne with a brown butter vinaigrette. Round two, here we go:
24 oz baby yukon gold potatoes
3 tbsp cup olive oil
salt and pepper, to taste
10 oz brussels sprouts
1/2 apple (I used a Granny Smith for its tartness, but any crisp, firm apple will work)
4 oz pecorino, broken into small chunks
Zest of 1 lemon
Juice of 1 1/2 lemons
1. Preheat the oven to 425 degrees.
2. Toss the potatoes with 1 tbsp of the olive oil, salt and pepper, to taste. Roast for about 25 minutes or until fork-tender.
3. Meanwhile, trim the ends off the brussels sprouts, halve, and thinly slice.
4. Julienne the apple (and leave the skin on, will ya?).
5. Halve the potatoes and toss with the brussels sprouts, apple, pecorino, lemon zest and juice and the rest of the olive oil. Season with salt and pepper, to taste.
This dish will do as a side, but I’ve been mackin’ on it for dinner the past few days and have not been sorry about it. You won’t be either.
barley with corn puree and curried tomatoes
Okay, so I know that it’s not the season for corn and tomato, but this dish just had to happen. Curried tomatoes are set in an Italianesque environment. Hull-less barley has crunchy, al dente consistency, and balances well with sweet, creamy corn puree. Curried tomatoes round out the experience, bringing a sweet, deep richness to the dish.
Make it.
1 cup hull-less barley
2 T butter
1 T olive oil
1/2 onion, medium dice
Salt and pepper, to taste
2 cloves garlic, minced
2 cups frozen corn
1/2 t rosemary
1 large bay leaf
1 cup milk, cream or half and half
1 batch curried oven-dried tomatoes, julienne
Parmesan cheese, to taste
1. Cook the barley according to the package’s directions.
2. While the barley is cooking, heat the butter and oil and sweat the onion over medium heat until translucent, about 7 minutes. Season with salt and pepper. Add garlic and cook for another 2 minutes.
3. Add the corn, rosemary, bay and milk and simmer on medium-low heat for 15-20 minutes.
4. Remove the bay leaves and puree the corn mixture until fairly smooth. Adjust seasoning.
5. Stir the corn puree into the cooked barley.
6. Add curried tomatoes and stir to combine. Adjust seasoning.
7. Serve with grated Parmesan cheese.
eating in your underwear 