SWISS CHARD AND LAMB TORTE WITH FENNEL-POMEGRANATE RELISH
Festive dishes in Israel and throughout the Middle East often include rice and lamb. This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest. It is perfect for Rosh Hashana or any seasonal holiday gathering. Make it with blanched Swiss chard, grape leaves or even cabbage or kale as the outer crust, and assemble it a day in advance. Then bake it and revel in the heightened flavors from the cardamom, cinnamon, fennel and mint; the crunch of pistachio; and the slight kick you get from the Mexican Serrano pepper now planted in Israel.
Provided by Joan Nathan
Categories dinner, grains and rice, meat, project, main course
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Prepare the torte: Place rice in a heat-proof bowl. Bring 3 cups water to a boil, pour over rice, and let stand uncovered for 30 minutes.
- Meanwhile, bring a large pot of water to a boil, and prepare an ice bath in a large bowl with ice cubes and cold water. Separate the bottom stems from the leaves of the Swiss chard, dicing the stems and setting aside. Blanch the leaves, in batches if necessary, by placing them in the boiling water for 20 seconds, then use tongs to transfer them to the ice bath. Drain the leaves and spread them out to dry in a single layer on paper towels.
- Heat a large pan over medium-high heat, add 1/4 cup olive oil and sauté onions and chopped chard stems, about 10 minutes, until soft and starting to brown. Remove from heat and set aside to cool slightly.
- Drain the rice and pour it into a large bowl. Add lamb, sautéed onion and chard stalks, pistachios, salt, pepper, cinnamon, cardamom, fennel seeds, mint leaves and 1/4 cup olive oil and mix thoroughly.
- Heat oven to 350 degrees. Take a round Dutch oven or other heavy 10-inch round pot with a lid and coat it with the remaining tablespoon of olive oil. Line the pot with a layer of the Swiss chard leaves, with the bottom ends of the leaves protruding from the pot. (Ideally you'd have at least a 3-inch overhang.) Place the rice-meat stuffing in the pot and fold the overhanging leaves over the top of the filling. If necessary, layer additional leaves on top to completely enclose the filling.
- Place chicken stock in a small pan over high heat; when it's hot, pour it over the torte. Cover the pot and transfer to oven. Let torte bake for 30 minutes, then lower the oven temperature to 275 degrees and continue cooking for about 1 hour more, or until rice is cooked and most of the liquid has been absorbed. (You can carefully peel away a leaf to check the rice, replacing it after you've tasted.)
- Meanwhile, prepare the relish: Using a food processor, pulse fennel bulbs and Serrano pepper until finely chopped, being careful not to overprocess. Turn fennel and chile mixture out into a medium bowl and add lemon juice, pomegranate syrup, pomegranate seeds and salt and mix to combine. Stir in olive oil and adjust salt to taste. Just before serving, mix in the mint leaves.
- When torte is done baking, remove it from the oven and let it sit for a few minutes, covered. Run a sharp knife around the edge of the torte; cover with a flat, round serving platter; and invert the pot to remove the torte. Serve decorated with fennel fronds and garnished with fennel, pomegranate and mint relish.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 808 milligrams, Sugar 12 grams
BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD
Steps:
- Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
- It's spring greens!
BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE
Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.
Provided by Joan Nathan
Categories salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
- While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
- While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
- When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
- When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.
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