Greek Yogurt Scalloped Potatoes

 

Greek Yogurt Scalloped potatoes

5 medium to large potatoes, peeled, sliced thin on mandolin
2 tablespoons unsalted butter
1 shallot, chopped fine
2 garlic cloves, minced fine
2 tablespoons oregano
2 tablespoon dried ground rosemary
2 cups full fat Greek yogurt
1/2 cup half and half
1/2 cup gf bread crumbs
oil for bottom of casserole to keep from sticking
salt and pepper to taste

Sauté shallot then garlic, set aside. Slice potatoes thin on a mandolin. In a 9 x 12 inch casserole dish brush oil in bottom and sides. Place a layer so potatoes in bottom slightly over lapping. Sprinkle oregano and rosemary, salt. Add yogurt and spread with disturbing potatoes below. Next add another layer of potatoes and so forth. Sprinkle lightly with gf bread crumbs. Bake covered for 40 minutes, uncover and bake another 10 minutes.

Spanish Rice

 

Spanish Rice

1 cup long grain brown rice
3 tablespoons unsalted butter
1 shallot chopped fine
2 cloves garlic minced fine
1 can diced tomatoes (drain juice and use in mole)
2 cups water or chicken stock
salt and pepper to taste

Better late than never. Melt butter add rice and toast, add shallot, last add minced garlic. Next add diced tomatoes and two cups of water or stock. Cook for 20 or more minutes till  rice is cooked through.

Oaxaca Mole Negro Sauce over Chicken

 

Oaxaca Mole Negro (Black Mole)

5 Ancho, 5 Mulato, 5 Guajillo Peppers, 5 pasilla peppers (or whichever dried Mexican peppers are available to you) 2 oz each of pecans, almonds, chopped 1 ripe plantain, sliced 4 medium tomatoes, quartered 1 large onion, sliced 4 tomatillos, skins peeled and halved 1/2 cup raisins 4 garlic cloves, minced

4 cups chicken broth 1/2 cup vegetable oil (I used safflower oil) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground coriander 1/4 teaspoon ground anise seeds 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground thyme 1/4 teaspoon ground marjoram 1/4 teaspoon ground oregano Salt, to taste 4 ounces unsweetened chocolate or cacao powder

Possibly the best sauce I have ever made, extremely complex. Takes all day into the next to prepare but well worth it. (I got most of the dried peppers in a Mexican grocery in Blue Ridge. Oil a sheet pan and roast the onion, tomatoes, tomatillos, plantains for 30 minutes till soft and slightly charred. When cool place roasted vegetables, in blender and blend till smooth. Add chicken stock as needed to aid in pureeing mixture.

Place oil in bottom of pan and add pureed vegetable mixture. Seed and devein all peppers, break into pieces and soak in hot chicken stock till very soft.

Add cooled peppers, garlic, nuts, and raisins to blender, add chicken stock to aid in pureeing. Dry toast spices and add to pepper mixture. Turn heat on vegetable puree in pot with oil and cook till oil and vegetables become one mixture. Next add pepper mixture and continue cooking for 5 minutes till both mixtures become one. Last add cacao powder. Cook for 5 more minutes and you have your homemade mole sauce. ( I did add two tablespoons of brown sugar as the mole was slightly bitter) Usually served over chicken or enchiladas. Sprinkle sesame seeds over each serving. Recipe for Spanish Rice in next post. Be creative. Enjoy.

Middle Eastern Fried then Baked Cabbage

 

Middle Eastern Fried then Baked Cabbage

1 onion chopped
1 small head napa cabbage chopped fine
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon caraway seeds
1 teaspoon anise seeds
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon paprika
dash or more of red pepper flakes
salt and pepper to taste

Caramelize the onions then add the spices to bloom them. Next add the cabbage and cook till completely wilted. You can add a quarter cup of water to aid in the wilting process. Cool mixture.

4 eggs beaten
4 heaping tablespoons gf flour
1/2 teaspoon each of salt and pepper
1/2 teaspoon baking powder
2 tablespoons of olive oil
asiago cheese

In a separate bowl add flour, salt, and baking powder then add beaten eggs and olive oil. Let ingredients sit for half hour. Add flour mixture to cooled cabbage and spread on parchment paper and bake in 350 F oven for 20 minutes. Last sprinkle with asiago cheese and bake for one more minute. Serve with a side of tzatziki. I made it  round. Gary said it looked like a pizza. you could make this with different spices and call it something else, either way it was delicious.