Lindsay is finally back from Armenia and my work schedule is settling down, so it’s time to return to regular posting. We have four or five posts in backlog (and we’ll catch up on that soon!). Luckily, winter posts age well. If there’s one good thing about “dark days”, it’s that the available ingredient list stays pretty stable.
For a vegetarian meal last night we made potato and onion kibbeh, a recipe which Lindsay got from her newest cookbook, Simply Armenian
Potato-Onion Kibbeh
Makes 6-8 servings
| Amount | Ingredient | Preparation | Where we bought it (SWM = Somerville Winter Market) |
|---|---|---|---|
| 4 | Large potatoes | Peeled and cut into 1/2-inch cubes | Red Fire Farm CSA |
| 1 cup | Wheat berries | Cooked, can substitute bulgur (which is more traditional) | Heron Pond Farm (SWM) |
| 2 | Onions | White or yellow | Red Fire Farm CSA |
| 1/2 cup | Flat leaf parsley | Finely chopped | North Star Farm (SWM) |
| 1 tsp | Dried basil | This was a substitute for dried mint | |
| 1/2 tsp | Ground cumin | ||
| 2 tsp | Kosher salt | ||
| 1/2 tsp | Black pepper | Freshly ground | |
| 1/2 cup | Sunflower oil | We use it as a local substitute for olive oil | Stolor Organics |
Directions
- Cook the wheat berries (see the chart towards the bottom of the linked post). This part can be done days in advance, since it’s the longest part.
- Wash and peel the potatoes, and dice them into 1/2 inch cubes so that they cook faster. Grate one of the onions (I used a food processor). Slice the other into large, round slices. If one is larger than the other, grate the larger one and slice the smaller one.
- Heat the oven to 400 degrees.
- Place the potatoes in a large pot, fill it water until the potatoes are covered by about one inch, add 0.5 tsp of salt, and bring it to a boil over high heat. Once it’s at a boil, leave it for 25 minutes. To test, stick a fork into one of the potatoes. It should slide right off. Drain the potatoes in a colander and put them back into the pot. Using a masher or large fork, mash the potatoes.
- To the pot with the mashed potatoes, add the wheat berries, grated onion, parsley, basil/mint, cumin, pepper, and the remaining salt. Mix thoroughly. For best (but messy!) results, knead the mixture thoroughly with your hands. Line the bottom of a small baking dish with the sliced onions and drizzle 1/4 cup of the oil evenly over them.
Spread the potato mixture evenly over the onions. Drizzle the remaining 1/4 cup of oil over the top. Bake for 35 – 40 minutes or until browned on top.
Carrots with Smoked Paprika and Toasted Hazelnuts
Makes 2-3 servings
| Amount | Ingredient | Preparation | Where we bought it (SWM = Somerville Winter Market) |
|---|---|---|---|
| 1 lb | Carrots | Sherman Market | |
| 1/2 tsp | Spanish smoked paprika | ||
| 1/2 TBsp | Dry sherry | ||
| 1 tsp | Kosher salt | ||
| 3 TBsp | Raw hazelnuts | Coarsely chopped | |
| 2 TBsp | Sunflower oil | We use it as a local substitute for olive oil | Stolor Organics |
Directions
- Heat the oven to 350 degrees. Coarsely chop the hazelnuts (unfortunately we couldn’t go local for hazelnuts, but we had some on hand and this is also an optional ingredient). Spread them evenly in a signal layer on a baking sheet and toast them for 8 – 10 minutes. While you are waiting, peel the carrots. Cut them cross-wise into coins no thicker than 1/4 inch. Cut larger coins in half into half-moons.
- Heat the oil in a skillet over medium heat. Add the carrots. Saute for 30 minutes, or until nicely browned, stirring occasionally (more frequently as you get near the end, or else the carrots will stick to the pan).
- Add the sherry to the pan and give it a minute to evaporate. Add the paprika, mix to combine thoroughly, and let it sit for 30 seconds to activate the flavor. Plate and garnish with the hazelnuts.
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