Persian Kotlet & Cucumber Sauce

This Persian kotlet appetizer is also Persia’s version of a the All-American burger! Kotlet is made with a grated Russet potato that’s been boiled, grated raw onion, egg, saffron, allspice, salt and pepper. It’s formed and pressed into ovals, then dipped into breadcrumbs and shallow fried. It’s typical for this Persian kotlet to be served on bread, lavash bread or pita with sliced tomato, onions and pickles. My dear friend and amazing cook from San Francisco, Anita Vejar, helped to inspire and guide me thru these yummy Persian recipes.

This kotlet was the second appetizer served at Sholeh and Keith’s wine pairing dinner party, the Persian inspired dinner. You recently saw the delicious kuku recipe that I posted which was the first course at this same gathering.

The winning wine pairing for this kotlet was the wonderful Rombauer Chardonnay over the Spanish Tempranillo-Syrah blend. The suggested wine pairing for this Persian kotlet course came from my wine connoisseur friends in California, Jim and Jen Lee and they were right on. The wine pairing for the lamb and chicken main course was a tie between California Petite Sirah and Australia Shiraz.

What’s the difference you might ask? First of all, Shiraz and Syrah are of the same grape varietal and different in name only depending on which country they were grown in. For Example, in Australia the wine is referred to as Shiraz and in France its called Syrah. On the other hand, Petite Sirah is of a different grape varietal then Syrah & Shiraz. Petite Sirah is a distant relative of Syrah, the outcome of a cross between the Syrah and Peloursin grapes. Petite Sirah is a somewhat smaller size resulting in more skin-to-pulp ratio giving you inky, bold-rich flavors with notes of wild blackberries.

With my Greek ancestry and love of Mediterranean food I was excited about making the Persian cucumber sauce.  Tzatziki is a similar sauce although tzatziki has all the juice is drained before adding the Greek yogurt where as this Persian cucumber sauce does not.  The Persian cucumber is easier than the tzatziki with the omission of that one step.

If you have never added saffron to your rice you have no idea what you’re missing! Saffron, called threads, are derived from the Crocus Sativus flower (Saffron Crocus) giving the rice a rich golden-yellow hue which is sweet and luscious in flavor, almost velvety. Next time you make your rice just add in just a few strands of saffron and you’ll see what I mean. You may never want to eat plain white rice again! SEE LINK BELOW to purchase Saffron and basmati rice at a great price, along with other great finds!!

To go along with your Persian Kotlet you may want a refreshing dessert like Lemon Mousse Cups with Ginger Cookie crumble, Pavlova with Fresh Berries, or Death by Chocolate Meringue Pie!

 

 

 

 

 

Persian Kotlet & Cucumber Sauce

~Paired with Rombauer Chardonnay, California or a Tempranillo-Syrah Blend, Spain~

 

Ingredients for Persian Kotlet:

1 lb ground beef OR turkey burger

1 medium size Russet potato, boiled, cooled & grated

1 small Vidalia onion, grated

1 ex lg egg

1/2  tsp salt

1/4 tsp each allspice, saffron and pepper

1 cup plain or seasoned breadcrumbs

1 cup vegetable oil for sautéing

1 recipe for Persian cucumber sauce (see below)

(Also can serve with lavash bread, thinly sliced tomato, red onion and half-sour pickles-like a burger!)

Directions for Persian Kotlet:

1. Add medium size potato to small pot of cold water and bring to a simmer for 30 minutes
2. Remove the potato from the water and let sit until it’s cooled enough to handle then remove the outer skin and grate into a medium bowl
3. Add grated onion to this bowl along with ground beef and spices
4. Mix together until well combined
5. Form the mixture into a regular size meatball-like shapes and then flatten out into ovals
6. Add 1/2 cup vegetable oil to a medium size pan over medium heat
7. Dip the oval shaped meat into the breadcrumbs and then into the hot oil
8. Sauté for approx. 4 minutes on each side like you would a meatball
9. Place the cooked Kotlet onto paper towels to absorb excess oil
10. Repeat until all the Kotlets are cooked and serve with cucumber sauce and or with lavash bread, sliced tomato, onion and half-sour pickles

Ingredients for Cucumber Sauce:

16 oz.  Greek Yogurt

1 English Cucumber, diced with skin on

1 tbsp finely chopped shallot

1 lg garlic clove-grated

2 tbsp fresh dill, chopped

2 tsp extra virgin olive oil

1/4 tsp salt and pepper

Directions for Persian Cucumber Sauce: 

Add all ingredients to a medium bowl, stir to combine and serve with Kotlet or pita chips

SHOP HERE!!

Click the pictures to take you to your purchase …

Zaran Saffron, Superior Saffron Threads (Premium) All-Red Saffron Spice for your Paella, Risotto, Persian Tea, Persian Rice, and Golden Milk) (Persian (Super Negin), 2 Grams)

Nature’s Eats Blanched Slivered Almonds, Natural, 10 Ounce

SHIRIN Slivered Pistachios, Unsalted, 2 Ounce

Bombay Market Basmati White Rice – 4 Pound Bag

This tantalizing torshi (liteh torshi) includes fresh eggplant, cauliflower, carrots, celery, garlic, five types of fragrant fresh herbs, and our special blend of aromatic spices. Savory Veggie Torshi (13.2 oz)

OXO Good Grips Box Grater

Large Serving Bowl with Handles Set Oval Serving Platter 1.5 Quarts Set of 2 White

Crystal Star Acacia Pacific Merchants Acacia

All-Clad Essentials Nonstick Cookware set, 10-Piece, Grey

Authentic Italian Ham Pie

One of the great things about tradition is that great recipes emerge and carry on through generations, like this Italian ham pie or Pizza Gain AKA Pizzagaina. There are many ways to make Italian ham pie, every Italian family has their own recipe, similar but different. I love this recipe because it is simple and delicious. This dish is often made at Easter time giving it yet another title, Italian Easter Pie!

If you have never tasted Italian ham pie before you’re in for a treat. It looks like quiche when it comes out of the oven yet it has a dense texture due to the addition of the ricotta. Another difference, ham pie is eaten at room temperature or even cold. I happen to love it cold right out of the fridge. Since it is so dense and filling it’s usually cut into small squares, petit four size even, which makes for perfect little appetizer bites!

My Italian ham pie is a wonderful dish to make from your leftover Sunday ham and don’t forget the Boar’s Head pepperoni for a subtle flavor boost! You could add or substitute these two with Prosciutto Di Parma and or diced, fully cooked Italian sausage….mmm! Be creative, you just can’t go wrong with whatever meat you choose, start your own tradition.

You could turn this dish into a lunch with a nice side salad like my Caesar Salad with Homemade Croutons, or Fennel Citrus Salad with Tangerine Dressing, or even a Panzanella Salad! Or just add a couple more appetizers like a Buffalo Chicken Dip or a Guacamole Dip!! YUM!

 

 

Italian Ham Pie

INGREDIENTS for Italian Ham Pie:

• 5 minute pie crust recipe (will only need 1/2, freeze the other 1/2)
• 1 lb ricotta
• 1 cup shredded mozzarella cheese
• 3/4 cup swiss cheese
• 1/4 cup grated parmesan cheese
• 1/4 each salt and pepper
• 4 Ex-lg eggs
• 2 cups diced ham
• 1/3 -1/2 diced Boar’s Head Pepperoni

DIRECTIONS for Italian Ham Pie:

1. Prepare the 5 minute pie crust recipe in a deep dish pie plate and set in the frig
2. In a large mixing bowl add ricotta, eggs, mozzarella, swiss, parmesan, s&p, diced ham and pepperoni
3. Mix with a fork until the ingredients are well combined
4. Spoon this mixture into the empty pie crust
5. Whisk an egg with 1 tbsp water and brush this onto the crust part only
6. Bake the Italian ham pie for 1 hour on 350°
7. Let cool completely, then cut into small squares and serve or
8. Let cool and place into the frig for later

Shop for ingredients here…

Wisenvoy Pie Pan Ceramic Pie Dish Blue Pie Plate Porcelain Deep Dish Pie Pan Non-Stick Pie Pans

Emile Henry Modern Classics Pie Dish 9″, 9″, Rouge Red

Pyrex Easy Grab Clear Glass 9.5 Inch Pie Plate (2-Pack)

DOWAN Ceramic Mixing Bowls for Kitchen, Size 4.25/2/0.5 Qt Large Serving Bowl Set, Microwave and Dishwasher Safe, Sturdy & No Scratch, Nesting Bowls for Space Saving, 3-Piece Set, Blue

 

DOWAN White Ceramic Bowl Set with Lids, Serving Bowls with Lids, Food Storage Container, Porcelain Prep Bowl, Microwave & Dishwasher Safe, 64/42/22/12 oz, Set of 4

 

Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set – Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, PreppingImmaculate king Company, Pie Crusts Ready To Bake, 15 Ounce

 

 

Holiday Ham Company, Honey Glazed Holiday Ham. 7.5 – 8.5 pounds. Serves 12 – 14

Boar’s Head Traditional Pepperoni Two 6.5 oz sticks

 

Igourmet Parmigiano Reggiano Cheese 24 Month Top Grade – 2 Pound Club Cut

Cedar Valley Cheese, Mozzarella Cheese Part Skim Low-Moisture 3 Lb Loaf

 

Cave-aged Gruyere (1 pound)

 

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:

1. Preheat oven to 375°
2. Roll pomegranate first to loosen the seeds, then score around the middle & tear in 1/2
3. Hold each half over a bowl with seeds facing down and tape with wooden spatula to release seeds
4. Wash and spin all herbs in a salad spinner
5. Set onto paper towels to dry further
6. Cut 3/4 of the stems off all of the herbs, cut the whites off the scallions leaving only greens
7. Add 2 tbsp olive oil to a 10″ oven proof sauté pan on medium/low heat
8. Add chopped onion with 1/4 tsp salt and sauté until soft & translucent only
9. Set aside pan & add cooked onions to the food processor with a handful of herbs to begin puréeing
10. It will seem like too much but all the herbs will blend down and eventually fit
11. After the herbs blend down add in another handful & repeat until all have been puréed
12. In a large mixing bowl whisk together eggs, turmeric, baking powder, s & P
13. Then mix in pureed herbs from the food processor until combined completely
14. In the same sauté pan add 3 tbsp olive oil, then pour in the egg/herbs mixture
15. Bake for 25 minutes until set and still green in color, it will puff up
16. 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:

1. Add all ingredients to a medium bowl
2. 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:

1. Pre-heat oven to 400º
2. Sprinkle fresh thyme onto parchment paper covering a rimmed cookie tray
3. Slice Comice pears in half lengthwise
4. Using a measuring spoon or melon baller scoop out the seeds
5. Flip over so flat side of the pear is facing down
6. Starting down 1/2″ from stem, cut each pear into 1/2″ slices lengthwise (top of the pear intact)
7. Press down on slice pears gently to fan out and place onto thyme sprigs
8. Drizzle with honey, dash of salt and pepper and bake 15 minutes
9. Cool on baking sheet 30 minutes to 3 hours after
10. 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!

La Tourangelle, Grapeseed Oil, 25.4 oz.

Santa Cruz, White Grape Juice, 1 Quart
Bragg Organic Apple Cider Vinegar- Raw, Unfiltered All Natural Ingredients, 16 0z.

 

New Pilot & This Weeks Curbside Dinner Menu!

I’m excited to be a part of this new food & wine pairing launch called LIBATIONS & FOOD!! Check out our intro to the first LIbations & Food gathering where we paired 5 courses with 2 libations for each course and the judges determined which libation paired best for that course! LEARN to pair and get great recommendations on what to drink with your meals! Stay tuned for the APPETIZERS pairing to this show released this week!

This weeks exciting FRIDAY NIGHT CURBSIDE DINNER is as follows….

Find the recipes from these shows https://www.libationsandfood.com

To BUY “YUM”, my appetizers paperback COOKBOOK click here https://thetravelingepicurean.com/yumpaperbackbymichel

Build Your Own Lettuce or Gyro Wraps!

These lettuce or gyro wraps are made with sautéed ground chicken, yogurt and spices! Wow, they are packed with flavor from the yogurt marinade, and even more luscious when you garnish with the tzatziki and tahini sauces! You can wrap the yogurt chicken in butter lettuce or in a gyro, either way, they are delectable! My very own chewy chocolate chip cookies are the perfect way to end this meal!

Keep your eyes open for a NEW release coming soon… A VIRTUAL SUNDAY SUPPER & LIBATION PAIRING EVENT!   This feast & wine pairing show is taping this weekend in Fairfield! So exciting!!

Well, there’s nothing like the aromas of tomato-basil sauce coming from your chicken parmesan heating up in the oven with mozzarella oozing and bubbly! So after several inquiries came in for these tasty dishes I decided to oblige! That’s why it’s Italian week for this Friday night’s curbside dinner!

Thank you all for your patronage. Look forward to seeing you Friday! Be sure to get your order in by WEDNESDAY to guarantee availability.

Braised Beef Short Ribs Are Perfect For This Fall Weather!

Nothing like a little comfort food for the cooler weather! Braised beef short ribs and veggies with mashed potatoes are on this Friday’s curbside dinner menu. To compliment this Fall theme will be moist and delicious pumpkin bread. Dessert will consist of wild-honey dripping Baklava made with finely chopped walnuts and cinnamon. Enjoy!

Early Thanksgiving Dinner!

Back by popular demand! Yes, there have been numerous inquiries for the curbside dinners to return so here is. I’m getting a little nostalgic with the cooler weather so I have Thanksgiving on the brain!