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Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout)

By
Abdul Rafay
-
0
A dish of rye crisps topped with tomato ragout and wine glasses surrounding the dish.

Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout) is a complex dish that combines some of the most traditional flavors of the Middle East, with the spiced and smoked eggplant, and a flavorful Italian vegetable ragout. Pair this delicious recipe with Rye Crisps from Advanced Bread Baking at Home.

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A dish of rye crisps topped with tomato ragout and wine glasses surrounding the dish.

Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout)

  • Author: Daniele Brenci
Print Recipe

Description

Look no further for a nutritious, globally-inspired lunch.

Ingredients

Scale

For the tomato ragout:

  • 1 stalk celery
  • 1 carrot carrot
  • 1/2 large red onion
  • 3 garlic cloves
  • 4 tbsp extra-virgin olive oil
  • 1 fresh bay leaf
  • 240 g (8.46 oz) canned, peeled whole cherry tomatoes

For the batarsh:

  • 2 large eggplants, roasted
  • 3 garlic cloves
  • 65 g (2.29oz) extra-virgin olive oil
  • 150 g (5.2oz) labneh
  • 1 tsp ground sumac
  • Fresh mint

Instructions

  1. Begin by making the ragout. Finely dice celery, carrot, onion, garlic, and set aside. Heat a medium-heavy saucepan on medium heat, add extra-virgin olive oil, followed by the diced vegetables and bay leaf. Cook the soffritto for 5-10 minutes.
  2. Add the canned tomato and fill the empty can halfway with spring water. Stir to rinse the remaining tomato and add it to the pan. Gently bring to a simmer.
  3. Continue cooking gently on medium heat for about 1 hour or until the sauce thickens then set aside to cool.
  4. For the batarsh, I suggest wood-firing the eggplants for the best flavor profile, but a convection oven set at 450 degrees works as well.
  5. Wash and pat dry the eggplants and roast them whole, until the skin is almost completely charred and the flesh is soft and tender. Set aside to cool.
  6. Cut them open, scoop out the flesh, and transfer into a bowl. Season with finely chopped garlic, extra-virgin olive oil, labneh, ground sumac and torn, fresh mint. Whisk vigorously to homogenize everything together. A food processor could also be used for this step.
  7. Serve warm on a large platter topped with the warm ragout alongside some toasted rye crisps to scoop it all up.

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Wine Pairing: Château Musar Juene Red, Cinsault, Syrah, Cabernet Sauvignon, Bekaa Valley, Lebanon; or Château Musar, Laventine, Cinsault, Tempranillo, Cabernet Sauvignon, Bekaa Valley, Lebanon, both from Tina’s Bottle Shop.

Two photos side by side. On the left, a man in white sitting at a table with several loaves of bread, smiling. On the right a moment with long hair dressed in white with several glasses of different wine varietals.

Daniele Brenci and Sarah Shaffer

Sarah and Daniele, a local entrepreneurial couple, deem Château Musar the epitome of historically important Middle Eastern wine production. During the war between Syria and Israel in the 1980s, Serge Hochar, second-generation winemaker, was crucial to this vineyard’s survival as the two powers set their frontlines amid his vineyard in the Bekaa Valley. Hochar’s creations achieve a complex longevity, attributed to a “no touch” policy during viticulture, and the wines are often bottled 20 to 30 years prior to the prime moment for drinking.

Recipe by Daniele Brenci
Wine Pairings by Sarah Shaffer
Styling by Anna Franklin
Photography by Chrissie Knudsen

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Panelle (Sicilian Chickpea Fritters) with Ricotta and Anchovies

By
Abdul Rafay
-
0
Panelle, Hand-Dipped Ricotta, and Anchovies. Accompanied by the Indigenous Red Varietal, Caruso e Minini Terre Siciliane Perricone Naturalmente Bio from Tina’s Bottle Shop.

Sicily has been of great interest to intrepid Muslims since the mid-7th century, a fact which has deeply influenced the island’s food culture. Panelle, an Italian staple whose preparation was born out of scarcity, proves an exceptional example of how the simplest things sometimes gift the best results. This recipe includes a step-by-step guide to making ricotta, since cheese was a vital part of the Sicilian diet. 

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Panelle, Hand-Dipped Ricotta, and Anchovies. Accompanied by the Indigenous Red Varietal, Caruso e Minini Terre Siciliane Perricone Naturalmente Bio from Tina’s Bottle Shop.

Panelle (Sicilian Chickpea Fritters) with Ricotta and Anchovies

  • Author: Daniele Brenci
Print Recipe

Description

A simple but delicious Mediterranean appetizer.

Ingredients

Scale

For the ricotta:

  • 500 g (17.64 oz) whole milk
  • 150 g lemon juice (2 lemons)
  • Salt

For the panelle:

  • 150 g (5.29 oz) garbanzo bean flour
  • 450 g (15.87oz) water
  • 1 tbsp finely chopped parsley
  • 1 tsp salt

To season and serve the panelle and ricotta:

  • 1 tbsp extra-virgin olive oil
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp za’atar
  • Anchovy fillets in olive oil

Instructions

  1. Begin by making the ricotta. Pour the milk into a heavy sauce pan and warm it gently to 185 degrees over medium-low heat keeping track of the temperature with a digital thermometer.
  2. Once the temperature reaches 185 degrees, turn off the heat and add the lemon juice, stirring gently for a few seconds.
  3. Cover with a lid and remove from the stove. Let it sit covered for 20 minutes and allow the curds to set, then gently ladle the curds into a cheesecloth and set into a colander.
  4. Let the ricotta drain for a few minutes then season to taste with fine salt.
  5. Enjoy while warm, or place in the refrigerator in an airtight container for later use.
    For the panelle, simply add all the ingredients to a medium-size pot and gently bring to a simmer.
  6. Whisk the mixture constantly until you reach a smooth and thick consistency. You can tell it’s ready when the mixture pulls away from the sides of the pan. This will take about 5 minutes on medium low heat.
  7. Line a shallow pan with parchment paper and pour the mixture in it. Cover with plastic wrap and let cool in the refrigerator.
  8. Once set you may cut the panelle in squares or triangles and fry them in a pan in abundant olive oil on both sides until golden brown and crispy.
  9. Season the ricotta with extra virgin, salt, lemon juice and za’atar.
  10. Serve the panelle warm with a dollop of seasoned ricotta and anchovy fillets.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

What Wine Should I Pair with Panelle, Ricotta, and Anchovies?

Indigenous Red Varietal, Caruso e Minini Terre Siciliane Perricone Naturalmente Bio from Tina’s Bottle Shop.

Two photos side by side. On the left, a man in white sitting at a table with several loaves of bread, smiling. On the right a moment with long hair dressed in white with several glasses of different wine varietals.

Daniele Brenci and Sarah Shaffer

Sicily has been of great interest to intrepid Muslims since the mid-7th century, a fact which has deeply influenced the island’s food culture. Panelle, an Italian staple whose preparation was born out of scarcity, proves an exceptional example of how the simplest things sometimes gift the best results. This recipe includes a step-by-step guide to making ricotta, since cheese was a vital part of the Sicilian diet. This pairing is inspired by a lesser-known indigenous grape from Sicily, Perricone (Pignatello). The red grape has origins dating back to Greek colonization of the island during the 8th century BC. Perricone possesses complex aromas of red ripe fruit and spices, with flavors of blackberry as well as black fruits, which provide a beautiful contrast with the delicate flavors of ricotta and anchovies

Recipe by Daniele Brenci
Wine pairings by Sarah Shaffer
Photography by Chrissie Knudsen
Styling by Anna Franklin

Subscribe to TABLE Magazine‘s print edition.

Lobio, Georgian Bean Dip

By
Abdul Rafay
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0
Lobio is a fusion of history and flavor, showcasing the culinary richness of the Republic of Georgia.

This Georgian Bean Dip takes you back to the roots of protein. Legumes are an ancient and fundamental source of affordable protein. In times of famine, this versatile ingredient was turned into meal and used in breadmaking to supplement the lack of grain. During the medieval period, it was predominantly broad (fava) beans that were consumed. As the perfect sipping companion, bake up a loaf of Whole-wheat from Advanced Bread Baking at Home by Daniele Brenci, creator of this recipe.

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Lobio is a fusion of history and flavor, showcasing the culinary richness of the Republic of Georgia.

Lobio, Georgian Bean Dip

  • Author: Daniele Brenci
Print Recipe

Description

A different way to enjoy beans.

Ingredients

Scale
  • 1 lb kidney beans
  • 2 stalks celery
  • 2 large carrots
  • 5 garlic cloves
  • 2 large yellow onions
  • 3 tbsp lard
  • 1 fresh bay leaf
  • 2 tsp ground coriander
  • 2 tsp maple or date syrup
  • 1 tsp tomato paste
  • 25 g (0.88 oz) balsamic vinegar
  • 190 g (6.7oz) chopped walnuts
  • 2 tbsp extra-virgin olive oil
  • Fresh cilantro to garnish

Instructions

  1. Begin by soaking the beans in three times the amount of water in a container overnight in the refrigerator.
  2. The following day, drain the beans and rinse under cold water. Place in a large pot and fill with cold water. Add 1 celery stalk, 1 carrot, 1 onion and 2 cloves go garlic and bring to a gentle simmer. Keep simmering the beans until thoroughly cooked. You should be able to mash them easily with a fork once cooked.
  3. While the beans are cooking, proceed with dicing the remaining celery, carrot, onion, and garlic and set aside. Drain the beans and save the cooking liquid.
  4. Preheat a large pot over medium heat and add lard followed by the diced vegetables and the bay leaf. Cook over medium heat for 5-10 minutes stirring often.
  5. Add the beans, coriander, date or maple syrup and tomato paste to the pot and continue cooking with the vegetables for 3-5 minutes.
  6. Add the balsamic and with a masher or a fork mash the beans to a rough consistency.
  7. Gradually add the bean cooking liquid stirring continuously until you reach the consistency of a thick soup.
  8. At this point, remove from the heat and add the walnuts.
  9. Drizzle generously with extra-virgin olive oil and garnish with fresh cilantro leaves. Serve hot alongside thick slices of toasted whole-wheat sourdough.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Wine Pairing: Qvevri Aged Georgian White Wine, Our Wine, Rkatsiteli Tsarapi, Kakheti, Republic of Georgia from Tina’s Bottle Shop.

Two photos side by side. On the left, a man in white sitting at a table with several loaves of bread, smiling. On the right a moment with long hair dressed in white with several glasses of different wine varietals.

Daniele Brenci and Sarah Shaffer

Recipe by Daniele Brenci
Wine Pairings by Sarah Shaffer
Styling by Anna Franklin
Photography by Chrissie Knudsen

Subscribe to TABLE Magazine‘s print edition.

Pittsburgh Happenings: December 26-January 1

By
Kylie Thomas
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0
An acrobat spins on a hoop in the sky in a patterned leotard.
Photo courtesy of A Magical Cirque Christmas

Even though December is coming to an end, there’s still plenty of time to celebrate the holidays in Pittsburgh. Take this chance to hum along to your favorite Christmas songs one last time, engage in a little holiday trivia, and dance — or plunge — your way into the New Year!

A man in small orange glasses and a black shirt smiles in front of a grey background.
Photo courtesy of The Pittsburgh Cultural Trust

Dwayne Dolphin Fo’tet

Greer Cabaret, December 26

Finally take a breath now that Christmas is over, relax, and enjoy the soothing jazz of Dwayne Dolphin Fo’tet. Dwayne Dolphin is a mainstay in the jazz scene, working with Pittsburgh greats and famous musicians alike. His vast and diverse experience makes each show a special experience.

Two people cheers their drinks in front of a lit up Christmas tree in Pittsburgh's National Aviary
Photo courtesy of The National Aviary

Holiday Late Nights

National Aviary, December 26-29

Explore the wonderful birds of the Aviary after dark and have the chance to participate in different nightly activities. Try your hand at holiday trivia, decorate an edible gingerbread house, or paint a seasonal cardinal. Take this opportunity to get into the last bit of holiday spirit.

An acrobat spins on a hoop in the sky in a patterned leotard.
Photo courtesy of A Magical Cirque Christmas

A Magical Cirque Christmas

Benedum Center, December 29-30

Embrace the holiday spirit with a variety show full of nostalgia, charm, and outstanding performances for all ages. Get ready to be dazzled as you witness the incredible talents of world-class entertainers performing to your favorite holiday music.

A person in a red jacket pouring another a glass of wine at the wine table aboard the Pittsburgh Gateway Clipper.
Photo courtesy of The Gateway Clipper Fleet

New Year’s Eve Dinner Cruise and Tour

Gateway Clipper Fleet, December 31

Start out your New Year’s Eve with a full belly aboard this early evening riverboat dinner and tour. Feast on a delicious New Year’s Eve Buffet, dance away to the DJ, enjoy a glass of champagne, and get the best view of the festive Pittsburgh Skyline all lit up.

A bunch of men jump into the Monongahela river in Pittsburgh with the bridges in the background.
Photo courtesy of WPXI

Pittsburgh Polar Bear Club Plunge

Mon Warf, January 1

Have you ever wished to take a dive into the Monongahela River? Now’s your chance to jump into the freezing waters for a good cause. Help raise funds and awareness with the Salvation Army to keep vulnerable persons throughout Western Pennsylvania warm this winter. 

Story by Kylie Thomas

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Italian Lentil Soup

By
Kylie Thomas
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0
A brown table with a tray on top featuring a brown dish of Italian Lentil Soup with bread and spices spread around the outside of the bowl.

Italian tradition says lentils are good luck and after diving into this soup you’re bound to agree. Sometimes lentils make their first appearance of the year on January 1, at the cenone (big dinner) shared by family and friends in the afternoon. Chef Michele Savoia of the Pittsburgh’s Dish Osteria says that no matter when you eat lentils, they always bring good fortune.

Why Use Lentils in an Italians Soup?

Why use lentils? The plump roundness of a single lentil is said to resemble a Roman coin. Because their sheer numbers represent a lot of coin, they bring prosperity. They’re also traditionally served with pork, whose fatty richness is also associated with living “high on the hog,” to borrow a phrase from another tradition!

By happy coincidence, lentils are also good for you. High in both fiber and protein, they offer up substantial amounts of iron, manganese, folate and phosphorous – all essential to healthy human bodies.

Whether you’re motivated by symbolism and tradition, or by their endless health benefits, put lentil soup on your menu.

If you need of more healthy, warm soup ideas, try TABLE’s top 10 soup recipes of 2024.

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A brown table with a tray on top featuring a brown dish of Italian Lentil Soup with bread and spices spread around the outside of the bowl.

Italian Lentil Soup

  • Author: Chef Michele Savoia, Dish Osteria
  • Yield: Serves 4-6 1x
Print Recipe

Description

The lentils in this soup are sure to leave you full and ready to take on the day.

Ingredients

Scale
  • 1 small onion, diced
  • 5 cloves garlic, sliced
  • 1 shallot, diced
  • 2 medium carrots, diced
  • 2 ribs of celery, diced
  • 1 small head of fennel, sliced
  • Olive oil for cooking
  • Extra virgin olive oil for finishing
  • 1 bunch of Lacinato Kale, ribs removed and roughly chopped
  • 2 quarts of chicken or beef broth
  • 1 pound sweet Italian sausage, casing removed
  • Pecorino Pepato, grated
  • Salt and pepper
  • 1 cup dry black Lentils
  • 3 cups Lentil broth

Instructions

  1. Rinse lentils and add them to a pot and cover with 4 cups of water. Add ½ onion, bay leaf and fennel stem. Bring to a simmer and cook until al dente, about 15-20 minutes. Add salt to taste after lentils are cooked. Strain lentils and reserve the broth. Discard bay leaf, onion and fennel stem.
  2. In a soup pot, brown the sausage over medium heat and break into small pieces. Remove sausage from pot and set aside.
  3. Add olive oil to pot and turn heat to medium high. Add celery, carrots, fennel, onion, garlic and shallot. Stir occasionally for about 10 minutes until veggies are translucent and a fond begins to form in the bottom of the pot.
  4. Add kale and saute over medium heat for 10-15 minutes. Add cooked sausage back to the pot, stir. Add chicken or beef broth, and lentil broth. Stir together and simmer for 15 minutes.
  5. Add lentils and simmer until soup is hot, being careful not to overcook them. Salt and pepper to taste. Serve with grated Pecorino Pepato and extra virgin olive oil.

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Recipe by Chef Michele Savoia
Story by Keith Recker
Styling by Ana Kelly
Photography by Adam Milliron

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A Three Kings Day Celebration

By
Abdul Rafay
-
0
Three kings day celebrations

Last January, a group of young boys (and supervising parents) gathered to fete Three Kings Day or Epiphany. Celebrated by Roman Catholics on January 6, it is the culmination of the 12 days of Christmas.

Learning About Three Kings Day

Colleen Simonds, principal at Colleen Simonds Design, hosted the festive event. “There is a religious story behind it, [involving] three wise men presenting gifts to baby Jesus,” she explains. “I have two boys, ages 9 and 11, and [we] thought it would be fun to host a party at my house, with my boys and a bunch of their friends dressed as wise men. Hence, the robes and crowns.” They served certain foods associated with the day, too.

“We hosted the dinner at our home,” she says, “with the last breath of our Christmas decorations still up.” The main guest list totaled six—her two sons, who invited two friends apiece. “The adults weren’t really invited to the meal/party!” she shares. “We stayed behind the scenes.”

Thanks to the gathering date, right as the holiday buzz dwindled, a festive air lingered. “Our tree was still up, and we had holiday music on in the background,” Simonds says. “So still very much in the Christmas spirit.”

Start the Party After December 

There are definite benefits to throwing a party after the swirling dust of December has settled. Simonds found that people’s calendars tend to be a lot more open, so hosts aren’t competing with other social events. “And January tends to be kind of a dreary month,” she adds, “so it is fun to have something to look forward to.” That said, she knows that some exhausted folks are still recovering from the holiday whirlwind, ready for the festivities to come to a close. “So, it’s sort of a double-edged sword,” she says. “I was really ready for the Christmas tree to be out of here after the party.”

Simonds admits she was fearful of six adolescent boys eating in her dining room, yet everything went smoothly; all the young guests had fun and, much to her delight, even agreed to wear the greenery crowns. “Hosting this was easy for me,” she says. “The food was catered by Bistro to Go, Anne from Fox and the Fleur did the flowers. It wasn’t much of a heavy lift.”

A Creative Comfort Menu

Chef Kate Kobylinski of Bistro To Go Café & Catering was thrilled to cook for the event. She describes their company’s aim as “creating extraordinary relationships through food.” When devising the menu, Kobylinski considered what would feel appropriate for this particular theme. “Bistro To Go is rooted in deep tradition and diversity,” she says. “We took this opportunity to showcase traditional, comfort food from France and Mexico that represented the Three Kings holiday.”

The colorful menu consisted of Picadillo: slow-cooked beef with garlic, tomato, onions, peppers, raisins, and olives, served with home made chips; Kings Cake: sweet brioche cake with bright sprinkles; Brigadeiros: chocolate fudge balls rolled in gold sprinkles; Alfajores: dulce de leche sandwich cookies; and, to drink, Chocolate Horchata: orange-spiced hot chocolate with whipped cream, as well as Hibiscus Adajío Tea: spiced tea with pears, cinnamon, and oranges.

Kobylinski points out that Chef Angie Wassel and Chef Lori Joscak were her partners throughout this enjoyable catering experience. “They are both gifted bakers and chefs,” she shares. “It was a wonderful showcase of our combined talent. We thank TABLE Magazine and our host Colleen Simonds for the opportunity.”

When it comes to hosting tips, Simonds advises, “Play to your strengths. Food is definitely not mine, and the thought of preparing food for a crowd feels super stressful … so, outsource what you can.” On the other hand, take care of what comes naturally to you (for her, décor and table settings). One last tidbit? “Try to be a relaxed host,” she says. “Easier said than done!”

Story by Corinne Whiting / Recipes by Chef Kate Kobylinski, Bistro to Go Café & Catering / Photography by Laura Petrilla

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Brigadeiros

By
Kylie Thomas
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0
A variety of small snacks in a surrounding circle with small mugs and plates present. Brigadeiros

Three Kings Day or Epiphany, celebrated by Roman Catholics on January 6, is the culmination of the 12 days of Christmas. It’s known as the day the three wise men saw baby Jesus and brought him gifts of frankincense, gold, and myrrh. To get into the spirit of the jolly Three Kings Day this year, here is a recipe for yummy Brigadeiros treats to brighten the day and remember the holiday’s roots.

Brigadeiros Recipe

INGREDIENTS

1 tbsp unsalted butter
1/4 cup cocoa
14 oz sweetened condensed milk
1 pint sprinkles, multicolor or chocolate

INSTRUCTIONS

  1. In a small pot, melt butter, add in cocoa and condensed milk, keeping on low heat. Stir until mixture thickens, which will take about 5 minutes.
  2. Pour mixture onto a sheet tray and cool completely in the refrigerator.
  3. When cooled, scoop a tablespoon of mixture into a ball and roll in the sprinkles.

Check out the Chocolate Horchata recipe for the perfect accompaniment!

Recipe by Chef Kate Kobylinski, Bistro to Go Café & Catering / Photography by Laura Petrilla

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Alfajores

By
Kylie Thomas
-
0
A blue patterned plate filled with little sweets with three orangish glasses above the plate.

Three Kings Day or Epiphany, celebrated by Roman Catholics on January 6, is the culmination of the 12 days of Christmas. It’s known as the day the three wise men saw baby Jesus and brought him gifts of frankincense, gold, and myrrh. To get into the spirit of the jolly Three Kings Day this year, here is a recipe for sweet Alfajores to brighten the day and remember the holiday’s roots.

Alfajores Recipe

INGREDIENTS
1 1/4 cup cornstarch
1 1/4 cup flour
½ tsp baking soda
1 tsp baking powder
Salt
12 tbsp unsalted butter
3/4 cup white sugar
1 jar dulce de leche
3 egg yolks
1 tsp vanilla
1 lemon zest

INSTRUCTIONS

  1. Mix cornstarch, flour, baking powder, baking soda, and salt in a medium bowl and set aside
  2. In a mixer bowl, beat butter, and sugar until it starts to fluff. Add egg yolks and vanilla till incorporated. Slowly add flour mixture till it forms a soft ball.
  3. Working with half the dough, roll onto a floured surface to ¼-inch thick. Cut into 2-inch circles.
  4. Place circles onto a sheet tray covered with parchment paper and freeze cookie dough for 30 minutes to an hour.
  5. Bake frozen dough at 350 degrees for 8 minutes. Cool completely (be gentle the cookies are very delicate!).
  6. Flip half of the cooled cookies over, spread the undersides with dulce de leche, and top with an unglazed cookie.

Recipe by Chef Kate Kobylinski, Bistro to Go Café & Catering / Photography by Laura Petrilla

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Picadillo

By
Kylie Thomas
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0
Four colorful plates filled with mounds of picadillo: meat, seasonings, and pies.

Three Kings Day or Epiphany, celebrated by Roman Catholics on January 6, is the culmination of the 12 days of Christmas. It’s known as the day the three wise men saw baby Jesus and brought him gifts of frankincense, gold, and myrrh. To get into the spirit of the jolly Three Kings Day this year, here is a recipe for Picadillo, the perfect savory component to brighten the day and remember the holiday’s roots.

What is Picadillo?

This traditional Latin American dish is sort of like a ground beef stew that uses an interesting mix of tomatoes, onions, garlic, olives, and raisins. The addition of spices like cinnamon, cloves, and oregano push sweet and savory flavors together. Picadillo really versatile too since you can serve it with chips, inside tacos, or with a side of rice. Its connection to Three Kings Day comes as a comfort food, allowing each cultural to inject their own special ingredients inside.

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Four colorful plates filled with mounds of picadillo: meat, seasonings, and pies.

Picadillo

  • Author: Chef Kate Kobylinski
Print Recipe

Description

A mixture of ground beef, onions, tomatoes, raisins, almonds, and plenty of other veggies.

Ingredients

Scale
  • 1 tbsp olive oil
  • 4 garlic cloves, crushed, and minced
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 lb ground beef
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp oregano
  • 1 green apple, chopped
  • 14 oz diced tomatoes canned
  • 1 jalapeño, chopped
  • 1/2 cup golden raisins
  • ½ cup sliced almonds
  • 1/2 cup green olives
  • 1/4 fresh cilantro

Instructions

  1. In a large sauté pan or Dutch kettle, heat oil until hot.
  2. Add in garlic, stirring until it starts to brown.
  3. Add chopped onion and peppers, stirring until they also begin to brown.
  4. Add in ground beef, breaking up with a spatula or spoon. Stir constantly to cook evenly.
  5. When meat is fully cooked, add spices, then remaining ingredients.
  6. Bring to a low simmer for five minutes. Serve with tortilla chips.

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Recipe by Chef Kate Kobylinski, Bistro to Go Café & Catering
Photography by Laura Petrilla

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King Cake

By
Kylie Thomas
-
0
A braided bread with berries and other seasonings inside it, surrounded by small blue plates and various ingredients.

Three Kings Day or Epiphany, celebrated by Roman Catholics on January 6, is the culmination of the 12 days of Christmas. This holiday is the day the three wise men saw baby Jesus and brought him gifts of frankincense, gold, and myrrh. So, to get into the spirit of the jolly Three Kings Day this year, here is a recipe for the star of the show, the King Cake, to brighten the day and remember the holiday’s roots.

When glazed in bright Mardi gras colors, the King Cake is also part of that “laissez les bon temps roulez” festival of New Orleans fame!

About The Tradition of the King Cake

Going all the way back to medieval France, king cake typically has a figurine inside of it, sometimes of a king, some other jovial figure, or a baby. Or a bean or a whole almond. This can be a fun way to engage kids in baking by promising a treat at the end. During Mardi Gras in New Orleans, the person who finds the figurine or trinket is named “king” or “queen.” However, they’re also responsible for bringing the next cake to Mardi Gras. So, with great power comes great responsibility…in this case. 

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A braided bread with berries and other seasonings inside it, surrounded by small blue plates and various ingredients.

King Cake

  • Author: Chef Kate Kobylinski
Print Recipe

Description

A tradition the whole family can enjoy.

Ingredients

Scale

For the cake

  • 2/3 cup milk
  • 6 tbsp butter
  • 1/3 cup white sugar
  • 2 tsp instant yeast
  • 2 large eggs
  • 3 1/4 cup white flour
  • 1/2 tsp salt
  • Candied red cherries, for garnish

For the filling:

  • 2 tbsp butter
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/2 cup chopped nuts
  • 1 zested lemon
  • 1/2 cup dried chopped fruit

Instructions

  1. Heat milk in a small pot to a light simmer.
  2. Add in the butter and sugar till melted and lukewarm.
  3. Add yeast. Let sit for five minutes until the mixture begins to bubble.
  4. Add eggs. Transfer to a medium mixing bowl and add flour and salt, slowly mixing in.
  5. When all the flour is incorporated, turn onto a floured surface and knead until the doughball is smooth, about 5-10 minutes.
  6. Place in a greased bowl, cover with a cloth, and let it rise until doubled, about 1-1/2 hours.
  7. Meanwhile mix all the filling ingredients together in a small bowl.
  8. Once dough is doubled, deflate, and turn onto a floured surface. Let dough rest at least 30 minutes.
  9. Roll dough out into a sheet-tray-sized rectangle. Spread filling mixture onto dough avoiding the edges by 1/3 inch.
  10. Roll dough as you would a cinnamon roll. Once rolled, twist entire roll three times and shape into a circle pressing the edges together.
  11. Place roll onto a sheet tray and lightly flatten the roll. With sharp scissors, snip the top edge every 1 1/2 inches. Cover roll and reproof for 40 minutes.
  12. Heat oven to 350 degrees while proofing. Before placing into oven, place a candied cherry into each slit, and brush entire roll with an egg wash. Bake for 25 minutes. To keep from getting dark, after 15 minutes, lightly cover with foil.

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Recipe by Chef Kate Kobylinski, Bistro to Go Café & Catering
Photography by Laura Petrilla

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