Skip to main content

Tave Me Presh (Albanian Baked Leeks)

All of the recipes I found for Tave Me Presh actually had very few ingredients and were seasoned with only "red pepper, salt, and pepper." Since I couldn't figure out if they meant 'red pepper' as in red bell pepper, or as in paprika, or as in spicy chili flakes, I decided to go with the process of making Tave Me Presh - sauteeing then baking - but added a few more Mediterranean flavors.

1 fennel, thinly sliced
1 onion, thinly sliced
1 T dried oregano
1 T fresh thyme
1 lb 96/4 organic, grass-fed beef
olive oil
1 T tomato sauce
2 leeked, trimmed and sliced into this coins on the diagonal
1 C chicken broth (the original called for beef broth)
pink Himalaya salt
flower pepper

Preheat oven to 350°F. In a rectangular baking dish, spread out the sliced fennel and sprinkle it with the dried oregano.


In a splash of olive oil, saute the sliced onions and ground beef until the the beef is cooked through and the onions softened and transparent. Season with freshly ground pink Himalaya salt and flower pepper. Scoop this mixture into a layer on top of the fennel. Sprinkle with fresh thyme.


Sauté the leeks in a little oil till they begin to soften. Add the chicken broth and tomato sauce, bringing that to a boil. Pour the leaks and sauce into the baking dish. Cover and bake for one hour.


**11/30/2012 Update: I added this recipe to Kate Martinelli's Leek Linky Party!**

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an