Put a Little Kuku to Your Holiday Dinner!

This gorgeous Persian Kuku, an herb frittata, tastes as good as it looks, not to mention how healthy it is for you being packed full of herbs! It’s a fun and fairly easy dish to make as all the herbs get easily puréed in the food processor. There’s an unexpected sweet flavor you get from all of the herbs when the Kuku is baked, you almost think that spinach was one of the ingredients.

In the show planning stages with Kyle Haines, CEO of Libations and Food a Persian dinner theme came about from our Persian host, Sholeh Janati. I was so excited about this idea because I’ve really missed these exotic flavors since being back on the East Coast! For 15 years while living in San Francisco I ate similar elegant dishes made by my dear friend Anita Frendian Vejar and oh-boy, these dishes are something to write home about! In fact, this Kuku recipe originated from Anita, with proper adjustments of a Bon Appetit recipe.

What an amazing night it was taping this show with such wonderful people. It’s why The Traveling Epicurean began taping and sharing recipes 7 years ago, the love of meeting amazing people and learning about their cultures. Sholeh and her husband Keith welcomed everyone into their home with such kindness, and our special judges Lyle Katz and Rachel Konstantin made it even more flavorful, no food pun intended! And I can’t thank Michael V. Ursone of MichaelUrsoneFilms.com enough for all his time and patience with us! Can’t wait to see his rendition of the full show!

Pairing the Kuku with a Cotes des Roses, a Rose or a St. Supery Sauvignon Blanc definitely lets you taste all the flavors in a new light. It’s up to you to decide which one you like. I loved the florals and the subtle notes of strawberries of the Cotes des Roses, and like Sholeh mentioned in the show, “you will even love drinking this one on its own”. The St. Supery Sauvignon Blanc did win the wine challenge paired with the Kuku. I think that the acidity was well balanced here and the roundness of the fruit and tannins elegantly complimented the herbal sweetness of the Kuku. Try the pairings on your own and let me know what you think!

If you are making this Kuku for a special occasion or holiday dinner you make want another fun appetizer like olive cheddar balls , or my Crab Cakes with Thousand Island Dressing and don’t forget something chocolatey for dessert like Chewy Chocolate Chips Cookies, Chocolate Crackle Cookies or The Perfectly Chocolate Chocolate Cake!

Kuku

~Inspired by Anita Frendian-Vejar~

Wine Pairing Challenge for Kuku:

Cotes des Roses, Languedoc, France

vs.

St. Supery, Napa Valley, California

Kuku, A Persian Herb Frittata Ingredients:

1 Medium Vidalia Onion, finely Chopped

10 Small Bunches of Scallions, Greens Only, Chopped

2 Bunches Each of Cilantro and Italian, Flat Leaf Parsley, Stems Removed

1 Bunch Each of Curly Parsley and Dill, Stems Removed

1 tbsp Fenugreek Leaves

5 large eggs

1 tsp baking powder

1/2 tsp Tumeric

1 tsp salt

1/2 tsp black pepper

1 Pomegranate

5 tbsp olive oil

Directions:

Preheat oven to 375°
Roll pomegranate first to loosen the seeds, then score around the middle & tear in 1/2
Hold each half over a bowl with seeds facing down and tape with wooden spatula to release seeds
Wash and spin all herbs in a salad spinner
Set onto paper towels to dry further
Cut 3/4 of the stems off all of the herbs, cut the whites off the scallions leaving only greens
Add 2 tbsp olive oil to a 10″ oven proof sauté pan on medium/low heat
Add chopped onion with 1/4 tsp salt and sauté until soft & translucent only
Set aside pan & add cooked onions to the food processor with a handful of herbs to begin puréeing
It will seem like too much but all the herbs will blend down and eventually fit
After the herbs blend down add in another handful & repeat until all have been puréed
In a large mixing bowl whisk together eggs, turmeric, baking powder, s & P
Then mix in pureed herbs from the food processor until combined completely
In the same sauté pan add 3 tbsp olive oil, then pour in the egg/herbs mixture
Bake for 25 minutes until set and still green in color, it will puff up
Let cool slightly and slide out onto platter or slice and serve with pomegranate

The Panel: (from left to right) Michel Vejar, Lyle Katz, Kyle Haines, Sholeh Janati, Keith Styrcula, Rachel Konstantin

Getting prepared for taping “Persian Holiday” with Rachel & Sholeh

Saffronia Dried Fenugreek Leaves-Premium Quality Product All Natural Sun Dried Gluten Free Non-GMO Kasuri Methi – 6 oz.

Healthworks Tumeric Powder (16 Ounces / 1 Pound) Ground Raw Organic / Curcumin & Antioxidants/Keto, Paleo, Vegan, Non-GMO. Anti-Inflammatory

To make your life a little easier you can shop for some of the ingredients to the recipes right here on my website-see below the recipes for the links!

This shallot dressing is delicate and luscious all at the same time. Add in the baked, creamy Comice pears, St. Augur Blue, Boston lettuce & arugula and you’ll find yourself craving the incredible flavor and texture combinations days after! But WAIT! The fun doesn’t stop there ….don’t forget to have your own wine pairing challenge with this salad taking this experience to a gastronomical delight! Look below to see what we recommend for this wine challenge. If you can’t find the exact wine, no worries, just ask your local wine merchant for something similar.

The recipe is for this yummy salad combination came from Kyle Haines at Libations & Food. You can find a similar dressing of mine, Tangerine-Shallot Dressing, that would also be great with this baked Comice pear, St. Augur blue, Boston lettuce and arugula salad!

WINE CHALLENGE:

SANCERRE 2019

vs.

POUILLY FUISSÉ 2018

Meet the wine judging panel…

Rachel Konstantin – Actress

Gayle Shuzman – Events By Gayle & Kyle Haines – Co-Host – Libationsandfood.com

Matthew Winthrop – Matthelmexperience

The Traveling Epicurean – Co-Host

Shallot Dressing Ingredients:

3 tbsp White Grape Juice

2 tbsp Good Apple Cider Vinegar

1/3 cup Grapeseed Oil

1 Large Shallot, Finely Chopped

2 tsp Fresh Thyme Leaves

Directions:

Add all ingredients to a medium bowl
Whisk until combined, season with salt and pepper

Honey & Thyme Bake Comice Pear & Salad Ingredients:

4 Comice Pears (1/2 pear per person)

1/4 cup Wildflower Honey

Fresh Sprigs of Thyme

1 Head Boston Lettuce

Dash of salt and pepper

8 oz. arugula

6-8 oz. St. Augur Blue Cheese

Directions:

Pre-heat oven to 400º
Sprinkle fresh thyme onto parchment paper covering a rimmed cookie tray
Slice Comice pears in half lengthwise
Using a measuring spoon or melon baller scoop out the seeds
Flip over so flat side of the pear is facing down
Starting down 1/2″ from stem, cut each pear into 1/2″ slices lengthwise (top of the pear intact)
Press down on slice pears gently to fan out and place onto thyme sprigs
Drizzle with honey, dash of salt and pepper and bake 15 minutes
Cool on baking sheet 30 minutes to 3 hours after
Divide Boston lettuce and arugula on plates, drizzle on shallot dressing and serve with baked pear and a St. Augur slice on the side…mmm!

Imperial Comice Pears Holiday Fruit Gift St. Augur Blue Cheese, 8 oz.Nature’s Nate USDA Certified Organic, Raw & Unfiltered Honey, 16 oz. Straight from the hive!