A lot of our family and friends think because we have this food blog and enjoy ‘fancy’ dinner date nights, that we only eat complex, homemade dishes for every single meal. Hate to burst the bubble, but that is far from the truth. We obviously do love experimenting with new recipes and tend to take a little longer to prepare some complicated dishes than others might… but this is not every single day for us. We have a deep love for boxed Kraft mac & cheese, get giddy about our occasional trips to Taco Bell, and eat Trader Joe’s frozen pizza roughly once a week. And I (Ally) loveCampbell’s canned soups. Go ahead, judge me, I don’t care. One of my all time favorite Campbell’s soups is Beef Barley. Since it’s getting to be quite chilly around here – it’s been below freezing a few mornings this past week! – I decided we definitely needed soup for dinner tonight. Beef barley just sounds so hearty, warm, and filling to combat the chill today!
Ever eat a delicious bowl of french onion soup and think, ‘wow, this is really good, but I wish I had some meat!’ Yea, me neither, because a bowl of french onion soup is a treasure just how it is. BUT, if you were thinking that, you could turn to this handy recipe for French Onion Meatballs, that combine the flavors of french onion soup with some juicy meatballs. These meatballs are smothered in a savory gravy – the definition of comfort food!
I came across the inspiration for this recipe on Pinterest a few weeks back (see: Cupcakes & Kale Chips) and have been thinking about it ever since! An NFL Sunday afternoon, with weather that finallyfeels like fall, turned out to be the perfect day to try it. It does take a fair amount of active time to make this, which is why I did it on a weekend afternoon, where I could half watch/listen to the football games (and chat with Selim!) at the same time.
We ate our meatballs on top of some toasted baguette slices, smothered in the gravy, which I cannot recommend more highly. I also ate some plain in a bowl – that’s excellent too. I’m thinking it would be amazing over top of rice or some egg noodles, OR as a seriously messy appetizer with some toothpicks. The onion flavor is the star here, as in traditional french onion soup. But I think the thyme comes through really nicely, giving it an herbaceous quality as well. Simmering your meatballs in the gravy keeps them nice and juicy. And speaking of the gravy… I was eating it with a spoon. Caramelized onions, beef broth, red wine… if you’re not licking the spoon, then I’m worried about your taste buds.
Begin by caramelizing the onions. Heat the oil in a medium pan over just under medium heat. Once the oil is hot, toss in the onions and stir to coat in the oil. Season with 1/2 tsp salt and lots of fresh ground black pepper.
Cook the onions, stirring occasionally, until they are caramelized, at least 30-40 minutes, perhaps as long as an hour!
While the onions are cooking, prepare the meatballs. In a large bowl, combine the beef, eggs, fresh herbs, garlic, Worcestershire sauce, bread crumbs, 1/2 tsp salt, and 10 more turns of fresh black pepper.
Form the meatballs by wrapping meat mixture around the small cubes of cheese and forming medium-sized meatballs.
Once the onions are done, deglaze the pan with the red wine, making sure to scrape up all the delicious, browned, stuck-on bits.
Bring the wine to a simmer and add in the meatballs. Continue simmering, with the lid off, for 5-6 minutes, browning the meatballs on both sides.
Now add the beef broth and bay leaf to the pan. Cover and lower heat slightly if needed, so liquid is still simmering. Cook another 15 minutes.
While that is cooking, prepare a beurre manié by kneading together the butter and flour and forming a little ball. (I do this in a ramekin with my fingers.)
Remove the lid from the pan and add the beurre manié. Adjust the heat so the liquid is still simmering (if need be) and stir occasionally until the sauce has thickened. This may take another 10+ more minutes.
Discard the bay leaf and serve topped with the additional shredded cheese. Spoon over a crusty baguette or on top of any type of starch. Garnish with additional parsley if desired.
Just a few weeks ago, we shared our Farewell Columbia homage to our food faves from our home for the past three-ish years. One of Ally’s favorite things to do in Columbia was to walk up and down the market, pretending like she might branch out, but then settle back on her favorite empanadas for brunch. Can’t blame her! We’ve been a little apprehensive to make empanadas at home for fear we won’t do them justice. But since we have time off between graduation and starting our new jobs, we’ve promised ourselves that we would attempt some of the more intimidating/time-consuming/difficult dishes that we’ve been too afraid to try! Fingers crossed 🤞🏽
A lot of time when we attempt a recipe from a cuisine that we didn’t grow up cooking (ie: most of them), we struggle to find the authentic recipe. We don’t want to misrepresent anything on here. In standard fashion, we spent a lot of time scouring the internet for the perfect empanada dough recipe. For a basic empanada dough for baking, it seems that the biggest controversy is whether or not to use an egg in the dough. We decided to try no egg dough today. We mostly leaned on one of Ally’s favorite sites, Global Table Adventure, for our dough recipe and inspiration for the empanadas themselves. Her video of repulgue-ing the dough edges was really helpful! While Sasha made empanadas for her Argentina meal, we didn’t add the more traditional Argentine ingredients (hard-boiled egg, olives) to ours tonight – we wanted to start our homemade empanada adventure with a basic recipe. We also consulted an article – Common Empanada Mistakes – for help too!
Baked Beef Empanadas
(Roughly adapted from Global Table Adventure)
4 cups AP flour
2 tsp salt
16 tbsp (2 stick) cold butter
1 – 1 1/2 cups cold water
1 tbsp neutral oil
1 small onion, minced
6 cloves garlic
1 tbsp tomato paste
2 tsp cumin
1 tsp oregano
2 tsp chili powder
1/4 tsp cayenne (omit for those who can’t take the heat)
2 tsp paprika
1/2 tsp salt
10 turns fresh ground black pepper
1 lb ground beef
Prepare the dough first. Place the butter in the freezer for ~20 minutes prior to getting started.
Sift the salt into the flour.
Grate the cold butter into the flour.
Slowly stir the water into the mixture until a shaggy mixture forms. Then turn it out onto a floured surface and smush into a ball with your hands. (You don’t need to knead this dough!)
Refrigerate while preparing the filling.
Heat the oil over medium heat in a large pan. Once warm, add the onions. Cook, stirring occasionally, for 3-4 minutes.
The add the tomato paste and the herbs & spices. Cook another minute.
Now add the meat to the pan. Break up into small pieces and cook until almost completely done.
Refrigerate the filling while rolling out and cutting the dough. The filling should be cool before placing on the dough.
Remove your dough from the fridge. Roll out into two circles, an 1/8th of an inch thick. Using a mold (or a cup or a bowl), cut out rounds of dough.
Place a small dollop of meat into the center. Don’t overfill! Crimp the edges together to seal. (Check out the link in our post above or YouTube “repulgue” to get visual hints how to make it pretty!)
Preheat oven to 425 degrees. Bake the empanadas for 20 minutes or until golden brown.
*Side note: these can be frozen prior to baking. They then can be baked from frozen, adding an extra 5-10 minutes to the bake time.
Makes ~ 2 dozen – this obviously depends on the size you decide to make!
As we’ve mentioned a million times, we use this blog as a vehicle to get us to branch out and try different dishes we wouldn’t have otherwise thought to make. I was browsing our recent creations recently and was struck by the thought that we’ve had a little bit of a geographic bias. Our branching out has ventured into the Middle East, the Mediterranean, and North Africa quite a bit… not surprising, given that we both really love the food and flavors of that region. But maybe we’re inadvertently limiting the scope of our branching…? I don’t know why, but after coming to this realization, I immediately settled on Cuban food for our next adventure.
After drooling over pictures of Cuban sandwiches for a little while, I landed on a recipe for Ropa Vieja, which many claim as the national dish of Cuba. If you speak Spanish, you may note that “ropa vieja” translates to “old clothes,” which is not the most appetizing name I can think of personally, but is evocative of the legend behind the dish. The story goes that an impoverished old man had family coming over for dinner. He had nothing to serve them, so he shredded and stewed some old clothes. After praying over his creation and cooking with so much love for his family, he found that he had a delicious stew to serve, though the shreds of meat still resembled his old clothes. As best my internet sleuthing can determine, the recipe came to Cuba and the greater Caribbean via Spanish settlers, with its roots hundreds of years ago in Spanish Sephardic Jewish cuisine and their home in the Canary Islands. Tweaks occurred in the ensuing years, and this dish is considered to be quintessentially Caribbean and Cuban.
Ropa vieja is traditional served in Cuba with rice and black beans, so of course we had to make some Cuban black beans as well! This quick version uses canned beans, so they’re super easy to throw together. And its easy to see why the Cuban serve them in combination… delicious! After serving the ropa vieja on top of the rice, with the beans on the side, we realized that it was even better all stirred together! So go ahead and make a big messy plate – this dish isn’t on your table for its looks, that’s for sure!
~ 1 1/2 lb flank steak, brisket, or chuck roast (the chuck roast will cook the fastest)
2 tbsp neutral oil
2 onions, chopped
2 red bell peppers, sliced
8 cloves garlic, minced
1/2 cup dry red wine
1 tbsp paprika
1 tbsp oregano
2 tsp cumin
1 tsp cayenne
1 tsp brown sugar
Salt & fresh ground black pepper
3 medium tomatoes, pureed
2 bay leaves
1 cup sliced green Spanish olives
1 tbsp apple cider vinegar
Cilantro, for garnish
In a large Dutch oven, heat the oil over medium heat. Season the beef on both sides with salt & pepper. Once warmed, sear the beef on all sides briefly (~3-4 minutes). Remove to the side.
Add the onions, garlic, and bell peppers. Stir to coat with remaining oil and again season with salt & some fresh ground black pepper. Cook until soft and fragrant, approximately 10 minutes.
Deglaze the dish with the wine. Stir in the spices and brown sugar.
Return the beef to the dish, along with the pureed tomatoes. Nestle the bay leaves into the liquid. Cover and turn the heat down to low. Braise the beef for 2 1/2 – 3 hours. You want to see a slight simmer if you peek under the lid.
Uncover, skim off any fat on the top, and raise the heat so the liquid is simmering fairly vigorously. Shred the beef between two forks.
Stir in the olives and vinegar. Cook at the simmer for just an additional 15 minutes. Taste and add salt as needed – we added a fair bit.
Serve with rice and black beans, with a little cilantro on top.
When I decided to make surprise Hanukkah dinner tonight, I knew I wanted to make latkes and dessert, but what to make for a main dish…? I’ve never made brisket before, but I don’t live under a rock. I know that this cut of meat is beloved by Jewish bubbes and Texas pit-masters alike. Honestly, I don’t think I’ve ever made a brisket before, but tonight seemed like the perfect night to give it a whirl!
This recipe is an interesting mix of sweet and savory. The honey and balsamic add sweetness that balances out the meat and onions. The meat comes out so tender, but the sauce and vegetables really make it. I’m not going to lie – I think I actually liked the onions and the carrots even better than the meat.
This is another one of the recipes that we decided to make this blog for… It’s one of my favorite Pinterest finds, from what’s become a favorite blog – Little Spice Jar. We always tweak our recipes a little bit and this was no different. But, per usual, we’ve forgotten the changes we made from the last few times we made it. So this time, we’ll cross our fingers that it turns out to be the best version we’ve ever made and actually write it down.
These little meatballs are so full of flavorful spices, and the meatballs actually flavor the soup broth itself. This broth has such depth, and the aromas floating through your kitchen are so enticing. The flavors build and build the more you eat. And actually, this is one of those soups that is so much better as a leftover. Do what we did and eat it for dinner, but then enjoy the leftovers for lunch for the rest of the week. Feel free to tweak the spices based on your personal preferences, but keep it spice-heavy! It is not super spicy, so if you want it that way, go ahead and increase the spice level. You may have noticed if you’ve read our blog a lot that we love the flavors of the Middle East and Northern African. No exception here. If you’re not familiar with or unsure of the cuisine from this part of the world, please let this soup be your gateway drug. You won’t be disappointed!
Why is this called North African wedding soup? Well, every time we make it, it makes me think of Italian wedding soup – the small meatballs, couscous in place of the orzo, and of course, North African spices in place of Italian flavors. Even more confirmation for this name? Tomorrow is our wedding anniversary! North African wedding soup it is! (I have no idea if there is actually a traditional North African wedding soup – if there is, this is not it!)
In a bowl, mix together the beef, tomato paste, and spices through nutmeg. Combine well.
Then form into small meatballs and place on a lined cookie sheet. Bake for ~10 minutes.
Meanwhile, heat the olive oil in a large pot over medium heat.
Add the garlic, onions, and carrots to the pot and top with several turns of black pepper, the Aleppo pepper, and the fresh thyme. Cook, stirring occasionally, until onions are fragrant/browning and carrots have begun to soften, ~10-12minutes.
Pour beef broth into the pot and adjust heat to a light simmer.
Add the meatballs and the couscous, partially cover if needed, and continue to lightly simmer for ~15 minutes, until the couscous is soft and tender.
Taste and adjust for salt as needed, then serve.
Quick response to a question I’m anticipating. Why bake the meatballs, won’t they cook in the broth? Yes, they would. Baking them briefly allows for two important things in my mind – 1) it helps the meatballs hold their shape and 2) allows the meat to leech some of its fat somewhere other than your broth. Yes the fat tastes delicious and yes, you’re losing some of the spiced flavors, but it can definitely make your soup cloudy and oily.