Meat

Lahmacun (Turkish Pizza)

July 29, 2013

I’ve been on a Middle Eastern/Mediterranean kick lately, as I’m sure you can tell with this recipe and the couscous a couple posts back. I think I’ll go on record to say that this is my favorite cuisine. Ever. In fact I’ll even go as far as to say that hummus is my favorite thing on the planet. Period. Point blank. I’d eat it every single day, If my mom would let me, but sadly I can already hear the “you need a well balanced meal, eat something else” lectures. Unfortunately this isn’t a hummus post so let’s turn our attention back to what’s important. Although this here is a hummus post. I don’t use the word “favorite” lightly (insert montage of the 250 times I’ve used it on the blog so far) so this is some serious stuff, but not really because I actually say it all the time. I have a new favorite every day. I’m sure half of you are looking at the title and content of this post and thinking “oh my gosh, what in the world did Jonathan make? Is he crazy or something? He’s lost his mind. What is this weird flatbread looking thing with the reddish-brown stuff on top?” Well, if you’re not familiar with this dish, you’ve been missing out and quite frankly I feel sorry for you. But have no fear, I’m glad to be the one to open your eyes. I feel honored. On the other hand, the rest of you are intrigued and maybe thinking, that Jonathan sure knows what he’s doing. He’s such a smarty pants, and what do you know I am wearing my smart pants today. Whichever group you fall under, you’re all right. I have lost my mind, but in the best way possible, I promise. I’m coo coo for lahmacun, what can I say?

I know right off the bat that this post will probably—okay most definitely— bomb and go down in flames. (Weeeeeeeewhoosssshh KA-BOOM! See that friends? That’s the post going down in fiery flames!) Most people won’t like or appreciate it as much as I do, and I’m okay with that. More lahmacun for me. Really though, what isn’t there to like? Crispy flatbread topped with seasoned meat and veggies? Yes please, count me in. I’m all about different textures and flavors when it comes to eating, so I decided to make a homemade tzatziki sauce to go on top of it. I live for the heat—hot from the oven not spicy heat—from the pizza and the cool freshness from the cucumber yogurt sauce. And because I know my mom would be reading this, I topped it with diced tomatoes and shredded purple and green cabbage. I’m sure she would have disagreed with me just eating bread and meat so I had to throw a few more veggies in there somehow. Plus I really like purple cabbage. In all honesty I just love the way it looks. It’s bright purple for crying out loud! For those of you who do know what I’m talking about and happen to love this dish as much as I do, well then, we’re now best of friends, write to me every five minutes. We’ll share a few Turkish pizzas together and eat hummus everyday. It’ll be a blast, I assure you.

We’re dividing this recipe into three acts, as if it were a delicious play or story we’re unfolding. It’s really just so I can justify the fact that I was dying to play with my new chalkboard and take some fun photographs. So that’s what I did. I mean after all I did go through all that trouble of painting and making the chalkboard so why not use it? The first act is the crust. That’s what we’re going to work on first as it needs to rest the longest.

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Cuban Potato Balls (Papas Rellenas)

August 3, 2012

If there is one thing any respectable Southern Californian will tell you to do while in SoCal, it is to visit Porto’s Bakery. With three locations to choose from—Glendale, Burbank, and Downey—Porto’s is a family owned Cuban bakery that has been around since 1960. It not only specializes in a vast array of baked goods, decorated cakes, coffees and smoothies, but it also serves unique café items like sandwiches, soups and salads, all with a Cuban flair. Out of the many items they offer at Porto’s, one novelty stands out in particular. There is one item that any and all avid Porto’s fans will tell you is their favorite thing to eat. A must-try when you pay a visit to this jam-packed, always busy—line out the door—bakery. What is this treat that has everyone mystified and buying them by the dozen? Boxes and boxes filled to the brim with this Cuban delight? Ready to be eaten? Ready to be devoured? It’s Cuban potato balls. “Wait what? What’s that you just mentioned?” Yes. Cuban Potato Balls. Or Papas Rellenas if you feel like being authentic. Seasoned beef stuffed inside a ball of mashed potatoes. Breaded and fried until golden brown and crispy all around. It is so popular that the bakery even offers a sandwich filled with these treats.

Having been born and raised in Southern California, Porto’s was a staple in my household. Growing up, every birthday party or big event, like Christmas and Thanksgiving, my mom would go over to Porto’s and grab us a bunch of stuff. My sisters’ and I would always get a birthday cake from there. Of course until I got older, and started making our cakes myself. But as long as I can remember Porto’s was always there. It was part of my family. I grew up with it being a crucial component of my childhood. Fond memories of my mom and sisters and I having a good time playing games, watching movies, listening to music, eating potato balls. It became an expectation amongst the four of us. An expectation to always have Porto’s goodies present at our events. The events that meant so much to us. Some things gone unsaid, like papas rellenas. I continued to grow up and enjoy these treats all throughout my adolescence. Eventually getting a job at Porto’s my junior year of high school. Not because I loved these treats so much, I just had to work there, but because the culinary field was something I wanted to experience. I had gone there on a field trip, actually, for my culinary arts class and ended up getting a job before I walked out.

For two years I went to work, eager to learn as much as I could. Having started off with no experience whatsoever—they did not trust me to do much—so at the beginning for 8-10 hours I’d literally just put fruit on top of tarts. That’s all. I was a fruit placer. Yes, I just made up that title, but it’s one hundred percent accurate. That was the grand excitement of my day.Placing fruit on fruit tarts. My big culinary dream. Of course I eventually proved myself and after a few months, I was transferred to a different department and began learning how to decorate cakes. Which is where all my experience came from. The one thing that everyone always asked me was “Do you know how they make the potato balls?” Without fail. Without hesitation. “Do you know the recipe?” It was an instant reaction to my, “I work at Porto’s Bakery.” I always disappointed them when I said no. When I declared to them I did not know the secret. I could see their smiles fade fast. The truth was that I never was around or anywhere near that area. I decorated cakes, and I enjoyed it a lot more than frying potato balls all day that’s for sure.

I left there without ever knowing the recipe or even knowing the process of how these Cuban snacks are made. Even now when people find out I worked there, I still encounter the same exact questions. My sisters both love these treats so much that they’ve insisted I make them. Over the years I said I would, but never really did. As a surprise to them, I eventually came up with a recipe—a collaboration of research, various recipes, and Cuban knowledge—put together to create my own recipe. After taking a little from there, and a bit from here, I eventually found out that these, in fact, are very easy to make. The ingredients are simple and the process is not overwhelming at all. Sure some work can get tedious, like shaping the potato balls themselves or breading them, but granted I’m not making thousands of these on a daily basis like the bakery is. So it’s easy. With that said, if you’ve ever visited Porto’s before, then you know what I’m talking about. You’ll be delighted to see and taste the resemblance to the original. And if you’re not in California and have never tried these, or have never even seen or heard of these before, then you’re in for a nice surprise.

Shall we begin?

Here’s the starring cast:

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Shepherd’s Pie

January 28, 2012

School is back in session. The kids are gone and you finally have some alone time. Joyful with the prospect of dropping off the kiddies at school, and not having to pick them up until after 3:00, you wake up each morning relieved and excited. Sure you love them to a million pieces, but coming from a full stint of a winter vacation, where the days were filled with countless games, trips, holiday rushes and headache causing screams; a vacation for yourself, is much needed. You embrace it, happily. But not too happily, lest someone thinks you a bad parent for finding relief in quiet solitude without your little rascals. And what will you do now with all this free time on your hands? I’m sure you’ll find ways to entertain yourself, and relax. Leisurely activities of lounging around. Coffee filled mornings, catching up on your stories. It isn’t so much that you need to find things to do, for there is always plenty to do around the house. Your relief comes from the idea that you have the house to yourself, and that although you have to do household chores, such as cleaning, grocery shopping and cooking, you do these tasks on your own time and at your own discretion with naps scattered in between.

Simple tasks that you once dreaded, like grocery shopping and cooking, now become fun and joyous. You allow your creative and inventive juices to flow in the kitchen, and why? Because you don’t have to worry about what the kids are doing or fighting about in the other room. Or have to hurry and make a quick dinner because you’ve spent the day entertaining them. No. Now you have the full day to go to the market by yourself without the constant “Can I please have this please? Pretty please?” You can plan out a nice supper and actually take the time and effort to make a healthy, delicious and substantial meal for those you love. As different ideas and recipes come to mind, you start to struggle. The last thing you want to do is spend all your alone time, in the kitchen slaving away over a hot stove. In fact, you want to avoid a compartmentalized meal, with a main dish and multiple sides. Who has that kind of time? Suddenly the lightbulb over your head goes off. An all in one easy meal is the path you need to take. You’re sure of it. Preferably one that takes minimal work and less clean up in the end. Because of course, you have clean up duty as well. What is it going to be? Bingo, Shepherd’s Pie. Suddenly a smile takes over your face. And why does the prospect of this Irish dish cause you to smile and jump for joy, on the inside of course, on the inside? Because not only is it a one pot wonder meal, but it has the protein, the vegetable and the starch all rolled into one. Or should I say, all layered into one fantastic dish.

You make the pie in no time, and with such an ease that would make other stay-at-home-parents jealous. The kitchen is all clean, and dinner is waiting to be heated and devoured by the troops. You step back admire your work and go into the living room. There you take a nap, a little afternoon siesta if you will. You nap like a baby. No, like a cat. Better yet, let’s make that a baby kitten. Yes, you nap like a baby kitten, because you’ve conquered a monumental task and although your free time has come to an end and you’re now parked outside of your children’s school waiting for them to enter the car, waiting for them to fill you in on the first day back at school, you take comfort in the fact that come tomorrow morning, you’ll be free again. Because the best part of them being in elementary school, is that they have to go five days a week. Just wait until college when they make their own schedules and don’t have to go to attend everyday, but you place that thought on the back burner, you still have a ways to go. In the meantime, you start the car and drive down the street toward home, with a smile on you face, the loves of your life in the rearview mirror, and a delicious Shepherd’s Pie waiting to be eaten.

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