Beef Ossobuco with Mexican Flavors

Ossobuco is a term that describes both a cut of cross-cut bone-in shank, and the dish cooked with it. Most often the dish is an Italian slow braised stew, (as in THIS recipe), which is always my first choice, 
However, I also like to cook this cut with different flavors, and this time, I’ve decided to cook it with Mexican inspired ingredients;

Lemon and Cilantro Roasted Chicken Thighs

Roasted chicken thighs with lemon and herbs, is a dish I make often, and have posted a couple of versions of it here. This time, I’ve decided to rely on cilantro as the main herb, and enhanced its aroma and flavor by adding Zhoug, a spicy cilantro based paste.

A Fairly Low-Fat Moussaka

 

Moussaka is a great Greek dish, of layered potatoes, fried eggplants and cooked meat, topped with a thick layer of either Béchamel sauce (milk based sauce, thickened with flour), or Mornay sauce (Béchamel sauce with cheese), creating a highly delectable and tasty combination.

Tomato, Rosemary and Cheese Flat Bread

Most times, when I’m up to baking bread, I opt to my basic focaccia recipe. This time, however, I wanted something different, and started looking around, to see what I can add to the dough I was about to create.

As I had some tomato sauce ready, I was wondering, how it will work as part of the bread itself, rather than as a topping. This led to another idea – why not add some cheeses to the dough, along with it?

Sephardic Eggplant and Tomato Relish

The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times.

Lamb Stew with Eggplant, Tomato and Parsley

The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix.

Tomato-Pepper Soup with Clementine and Celery

Despite the fact we recently had a few warm days; the weather has changed to a bit colder again, so a warm soup came to mind. However, since it’s really not that cold, I’ve decided to skip the heavier wintry soups, and make a lighter vegetables based soup.

Beef Stew with Red Beans and Tomato Sauce

On a cold day, sometimes all that is needed is a straight-forward simple comfort food, without too much elaboration. The following stew is exactly that.

Filo Triangles with Zucchini-Tomato Filling

The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe).

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine.

Pan Fried Gulf Shrimp with Tomatoes, Anchovies and Capers Sauce

Hot summer days mean quick to prepare light dishes, and the one I have here is a good example of that. The sauce can be cooked in less than 15 minutes, the shrimps cook quickly, and a tasty dish is served in no time.