The winter is coming to an end here in the Sunshine State (I won’t rub it in that Roberto and I spent the weekend at the beach…), and before it gets too warm in the rest of the world, I thought I’d post about this wintery dish.

A few weekends ago we went to visit my mom. It was cold and gray and so she decided we were going to make stuffed cabbage rolls. This is an old family favorite. My Nana had two best friends as an adult -one was British and the other Liz, was what they called “Slovac”back in the old days. I am not sure if that means she is Polish, Czech, Ukrainian or something in between.

According to my mom, Liz always referred to these cabbage rolls as Halupky. Well, inevitably walking in my Nana’s footsteps, my best friend Jen also happens to be Polish and I knew quite a few people of Polish decent when I lived in Western Mass. Jen’s family and most of the polish people I know call cabbage rolls Golubki. So in honor of Jen, that is what I call it.

This is a simple dish to make and a rustic old school kind of thing, so I don’t really have exact measurements or anything. When I make Golubki, I tend to add some tomato paste to the broth because I really like that flavor and a thicker sauce. I also sautee onions and garlic and add that in the layers. When my mom makes it, she doesn’t use tomato paste, so the sauce, it is more of a broth.

If you are not big into meat, fear not, just fill the cabbage rolls with rice and tomatoes and skip the bacon. I used to make it this way when I was a vegetarian.
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Here is a Leftover Queen classic! Remember all those greens from the Farmer’s Market several week ago?

Well even with all my recipes that week, I still couldn’t use all the greens, so I washed some and stored them away in the freezer. I also had leftover tomatoes in juice from the Imam Bayildi and then there was the issue of random pieces of veggies in my vegetable bin. I also had purchased a small piece of lamb shoulder at the store, perfect for soup. I went into the pantry and found a can of cannellini beans and a package of rice pilaf. Put this all together and what do you have – an AWESOME stew. I am telling you guys, the flavors in here really really rock. It’s got a bit of the Middle East happening in here since I spiced it up with Sumac and Za’atar, a dash of coriander and a bay leaf and the world is a warm bowl of stew. We ate some for dinner, had it for lunch the next day and put the rest in the freezer for next week, so we can have leftovers of leftovers!

Here’s what I did.
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Every year, right around the holidays, I turn a year older (don’t I look so much older and wiser here snapping this poor green bean?!). Since most of my family has migrated to Florida over the past 10 years, we now make a point to celebrate birthdays together. Since my birthday is in December, right around the holidays, I usually save my family party for a time when most of my relatives are here – from Florida and from out of state. So in between Christmas and New Years and MOVING, we put this shindig on – nothing is getting in the way of a party with good food. So this year we celebrated my birthday on January 1st – New Year’s Day. Per tradition, the birthday person, (in this case, me) gets to choose the menu. The weather has turned a bit cold here in The Sunshine State and so I was after more hearty fare.

I chose an Armenian Vegetable Stew, called Kharn Panchareghen, out of one of my favorite cookbooks called Secrets of Cooking: Armenian/Lebanese/Persian which is an Armenian, Lebanese and Persian cookbook, written by the sister of one of my mom’s friends. The stew was delicious. I added some Kalamata olives, dried prunes and about a ¼ TBS of ground cinnamon to the original recipe. I also opted for canned plum tomatoes as opposed to fresh, as tomatoes are out of season right now and not very flavorful. It was rich in flavor and the secret touches of sweetness really intrigued the palate. We served the stew with Rice Pilaf, Naan bread and Greek Salad.

Then there was the question of the cake. Now this next picture looks kinda weird, but don’t be scared…there is a story, rest assured.

I am not normally a chocolate person, usually opting for spice cake or carrot cake on my birthday, but I saw Giada make chocolate espresso brownies recently. I LOVE espresso. My mom had given me a bundt cake pan shaped like a giant octopus (I know I am weird, I love octopi) and so a plan for chocolate chip espresso bundt cake with an espresso glaze came to life. My mom wanted to decorate the cake all in waves and pretty icing, but since I am not partial to icing, I requested just a glaze. Hence a pretty much unadorned Octopus cake. But it was good.

Now for the recipe:
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Roberto and I have a good friend Clarence who lives in Toronto, Canada. You can read all about Clarence and what a wonderful host he was when Roberto and I went to Toronto about a year and a half ago here. Clarence enjoys cooking and eating and he sent me a recipe for his Thrown Down Teriyaki Chicken. I think you all will appreciate this fast and quick but delicious meal. Perhaps you could even substitute leftover Thanksgiving turkey for the chicken?

Oh and don’t forget – only a week to get your entry in for this month’s Royal Foodie joust!

So take it away Clarence! (Stay tuned – Clarence should be sending me a foodie tour of his trip to Hong Kong).
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Okay guys, this is the second to last installment of my recipes for my Mediterranean Medley class, which will be held this Thurday night! What a way to kick off summer, eh? But do not fear, I have been signed on to teach 3 more classes – 2 in July and 1 already in August, with more to come. So I will be posting some of those recipes as I go along.

This is the recipe for my version of stuffed grape leaves. I think this is the 2nd recipe that I ever created myself. Almost every country in the Mediterranean (minus Italy, Spain, France and Portugal – I think, correct me if I am wrong) have their own version of stuffed grape leaves. Some are served hot, some cold. Some are meat, some vegetarian. Some contain sweet elements like raisins or currants, some are mostly savory. So I created my own version based on what I enjoyed about the various kinds I had tried over the years. These grape leaves have had many incarnations, but this has been my tried and true version of them for the past several years. They are fresh and full of crunch! Some of you purists who are used to mushy grape leaves may not approve, but I trust if you try them, you may change your mind! I served them with Fattoush Salad and Baklava Ice Cream Bites recipes for which I will be posting very soon! Enjoy!
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I just love the spices of the Middle East – Sumac, a beautiful purple spice, with a tangy lemony taste goes perfectly with the piquant taste of the Yogurt sauce for these delicious meatballs. Nutmeg gives it a little spicy sweetness and Cumin some smokiness. Serve with warm pita bread and a salad, and you are sure to enjoy these meatballs with a Mid-East twist!
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These Arancini -Fried Risotto Balls are a favorite Roman snack. With your leftover Risotto from this recipe, you too can make these delicious treats.
Try them for your next party and have people talking about you and your cooking skills for weeks to come!
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Risotto is an Italian rice dish that is served mainly in the Northern parts of Italy. It is usually made with Arborio Rice. It is distinguished from other rice dishes by the method in which it is cooked. Don’t worry, it’s not hard!
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