Tag Archives: appetizer

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Miso-Mushroom Barley Soup

0 comments Soup , , , , , ,

Ingredients:

2 tablespoons olive oil

1½ pounds cremini mushrooms, trimmed and quartered

one 8oz package shiitake mushrooms

Kosher salt and freshly ground black pepper

1 bunch scallions, trimmed, light green and white parts thinly sliced

4 cloves garlic, minced

¼ to ½ teaspoon crushed red pepper, depending on heat preference

8 cups low-sodium vegetable broth

2 cups pearl barley

1 tablespoon plus 1 teaspoon white miso

1 tablespoon soy sauce (or more as needed)

5 ounces baby spinach (about 5 packed cups)

1 package baby bok choy

1 lime (optional), halved

 

Instructions:

Step 1

In a large pot, heat the oil over medium-high until shimmering. Add the mushrooms and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to 7 minutes.

Step 2

Stir in the scallions, garlic, and crushed red pepper and cook until softened, about 2 minutes.

Step 3

Pour in the vegetable broth and the barley. Raise the heat to bring the liquid to a boil, then lower it to maintain a simmer. Cook, stirring occasionally, until the barley is tender, about 30 minutes.

Step 4

During the last 5 minutes of cooking, stir in the miso and soy sauce. (Use a rubber spatula or wooden spoon to seek out any miso clumps, flattening them against the side of the pot to help dissolve.) Add in the bok choy as well, so that the thicker parts will tenderize.

Step 5

Add the spinach in batches, adding a handful and stirring in until wilted. Taste and season with more soy sauce or salt as needed. Squeeze in half a lime, if using, and cut the rest into wedges for serving. Finish with some black pepper and serve.

 

Yields 8 servings.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Spicy Lamb Meatballs with Green Goddess Dip

0 comments Appetizers, Dinner, Lunch , ,

Ingredients:

  • 3/4 cup packed fresh flat-leaf parsley leaves
  • 3/4 cup packed fresh basil leaves
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 medium scallions, chopped
  • 2 drained canned anchovy fillets
  • 2 teaspoons kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Canola oil, for greasing baking dish
  • 1/4 cup water
  • 2 Tablespoons harissa (such as Mina)
  • 1/2 cup dry breadcrumbs
  • 1 pound ground lamb
  • 1/2 cup finely chopped fresh cilantro
  • 1/3 cup minced shallot
  • 1 large egg, beaten
  • 2 garlic cloves, finely grated
  • 2 teaspoons Hungarian hot paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel

Instructions:

  1. Process parsley, basil, sour cream, mayonnaise, scallions, and anchovies in a food processor until smooth, about 1 minute. Transfer mixture into a medium bowl; add salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour.

  2. Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with canola oil. Whisk together 1/4 cup water and harissa in a medium bowl. Stir in breadcrumbs; let stand 5 minutes. Add lamb, cilantro, shallot, egg, garlic, paprika, cumin, coriander, fennel, and 2 teaspoons salt; stir well to combine. Shape mixture into 24 meatballs. Arrange meatballs in prepared baking dish so they are touching slightly.

  3. Bake in preheated oven until meatballs are browned and a thermometer inserted in thickest portion of meat registers 160°F, 18 to 20 minutes. Transfer to a serving platter. Serve with dip.

Servings: 6-8

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Royce’s Deviled Eggs

1 comment Hors D'oeuvres, Vegetarian , , ,

This recipe for deviled eggs is a huge crowd pleaser. People always comment on how amazing they are and I get requests whenever I am invited or have people over. There are NEVER any leftovers.

Ingredients:

1 dozen eggs
Salt
Pepper
1 teaspoon Paprika
1 Tablespoon Worsteshire Sauce
1 teaspoon Dijon mustard
1 dozen Cornichons, drained and chopped, plus 1 tablespoon of the pickle juice
2 tablespoons Hellman’s Real mayonnaise
1/2 teaspoon Chalula Hot Sauce

Instructions:

Hard boil a dozen eggs, I do this by boiling the water, then salting the water and putting the eggs in the water after the water has boiled. I leave the eggs for 15 minutes and then remove, drain the water and then add ice cold water, enough to cover the eggs and let sit another 15 minutes till the eggs cool enough to be handled.

Take one large mixing bowl and a plate for the deviled eggs and peel all of the eggs, cutting each egg in half the long way. Remove the egg yolk carefully so you don’t break or tear the white part and put the yolks in the mixing bowl. Put all of the white halves on your platter and set aside.

Add the chopped Cornichons, Pickle Juice, Mayonnaise, Worsteshire, Mustard, Chalula, salt and pepper to the egg yolks and mix together until you have a thick creamy consistency. Be careful not to add too much liquid because you do not want the yolks to get to thin and runny, it must be thick and on the dry side.

(If you find it too thick or dry you can add a bit more of either the Worsteshire, Mustard or pickle juice..play with the flavors you like being careful not to add too much.)

Once finished take a zip lock bag and cut a very small corner off the bag after putting all the yolk mixture in the bag and squeeze a dollup of the mixture into each half of the egg whites until there is none left. Sprinkle the tops with paprika and refrigerate covered for at least 6 hours or overnight for best flavor.