Though known colloquially as “Santa Barbara spot prawns,” these sweet, buttery-tasting Pacific-based crustaceans are harvested from San Diego to Alaska. If they’re not available at your local market, buy the best shrimp you can find, preferably wild-caught.
Ingredients
8 jumbo or extra-large head-on, shell-on shrimp, preferably Santa Barbara spot prawns or tiger shrimp
5 tablespoons extra virgin olive oil, plus more as needed
Prepare the shrimp by snipping off the legs with kitchen shears. Then carefully push the shells off the bodies. Separate the shrimp heads from the tails by using a sharp knife to cut off the heads with one-third-inch of the tails attached to keep the juices inside the heads.
Step 2
Generously coat the bottom of a medium cazuela, terracotta pot, or Dutch oven with the olive oil. Add the garlic, sprinkle lightly with salt and set over medium-low heat. Bring to a sizzle, stirring occasionally, until the garlic chips start to dance and turn golden brown around the edges, about two minutes. Don’t let them burn. Transfer the garlic to a paper-towel-lined plate and reserve.
Step 3
Add the chiles to the hot oil and cook, turning, until a shade darker, about 30 seconds. Transfer to the plate with the garlic.
Step 4
Add the shrimp heads, sprinkle lightly with salt and cook, turning occasionally, for 30 seconds. Add the shrimp tails, sprinkle lightly with salt and cook, turning, for 15 seconds. Return the garlic and chiles to the pot and shake and swirl the pot so the garlic coats everything. Add the sherry and let the alcohol burn off, about one minute. Zest half of the lemon half directly into the pot, then stir in half of the parsley. When the shrimp become opaque and their juices emulsify with the oil into a sauce, remove from the heat. Sprinkle with the remaining parsley, squeeze in a few drops of lemon juice, and serve immediately.
Serves 2 and can be multiplied as desired — Recipe adapted from the Los Angeles Times, September 19, 2019
Colorful peppers and onions combine to create an appealing sheet pan breakfast that cooks in about 20 minutes. We like to finish our eggs with a generous drizzle of extra virgin olive oil.
Ingredients
1 orange bell pepper, cored, seeded, and thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper (or another orange or red bell pepper), cored, seeded, and thinly sliced
1 medium red onion, peeled, halved through the stem, then thinly sliced into half moons
Coarse salt (kosher or sea) and freshly ground black pepper
2 teaspoons za’atar, divided use
1 teaspoon ground cumin
1 teaspoon ground Aleppo pepper or other pure chile powder
Extra virgin olive oil
6 large eggs, preferably organic
1/3 cup loosely packed chopped fresh flat-leaf parsley
1 large Roma tomato, cored and diced
1/3 cup crumbled feta or ricotta salata (optional)
Directions
Step 1
Preheat the oven to 400°F.
Step 2
Place the sliced bell peppers (all colors) in a large mixing bowl. Add the red onions. Season with kosher salt and pepper, 1 teaspoon za’atar, the cumin, and the Aleppo pepper. Drizzle with extra virgin olive oil. Toss to coat.
Step 3
Transfer the pepper and onion medley to a large rimmed sheet pan. Spread in one layer. Bake for 10 to 15 minutes.
Step 4
Briefly remove the pan from the oven. Carefully make 6 evenly spaced depressions among the roasted veggies. Carefully crack an egg into each depression, keeping the yolk intact (it helps to crack the egg in a small dish first).
Step 5
Return the sheet pan to the oven and bake until the egg whites set. Bake until the yolks are done to your liking, 5 to 8 minutes. Remove the pan from the oven. Season the eggs to your liking. Sprinkle the remaining teaspoon of za’atar all over. Add the parsley, diced tomatoes, and a sprinkle of feta. Drizzle with extra virgin olive oil and serve immediately.
Moist and satisfying, this cake can be made from ingredients you likely have on hand. Instead of making a glaze, you can simply brush the finished, cooled cake with olive oil. It’s great for breakfast, tea, or dessert. (We also like it with fresh berries and a dollop of sweetened whipped cream.)
Ingredients
3 large eggs
3/4 cup granulated sugar
1/2 cup extra virgin olive oil
1/2 cup whole milk
1 tablespoon orange liqueur (optional)
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
For the glaze (optional):
1/2 cup powdered sugar, sifted, or more as needed
1 to 2 tablespoons fresh orangejuice, or as needed
Directions
Step 1
Preheat the oven to 350°F. Spray an 8-inch round cake pan, springform pan, or bundt pan with baking spray with flour. If using one of the former pans, line the bottom with a round of parchment paper. (If using a bundt pan, spray it well so that the cake releases easily after baking.)
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at high speed for 30 seconds. Add the oil in a slow, steady stream, beating until combined. Add the milk, beating until combined. Reduce mixer speed to low. Beat in the orange liqueur, if using, the orange zest, and the vanilla and almond extracts.
Step 3
In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture, beating until combined, stopping to scrape the sides of the bowl. Pour the batter into the prepared pan.
Step 4
Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes for the round cake pan or springform pan, and 50 to 60 minutes for a bundt pan. Let the cake cool in the pan for 10 minutes. Remove from the pan, and let it cool completely on a wire rack. Make the glaze, if using: Combine the powdered sugar and orange juice in a small bowl and whisk until the glaze is smooth and coats the back of a spoon. Place the cake on a serving plate and drizzle with the glaze.
Step 5
Store at room temperature wrapped loosely in foil or plastic wrap.
Sweet & Savory Lamb Boreks, Spotlight on Black Lime, Phyllo Dough: The Puff Pastry Alternative, Reach for Black Lime Instead of Salt
This stop on my first modern-day spice road journey is the most unusual one—the spice known as black lime. Black limes have a rich and storied legacy in Persian cuisine dating back centuries and have been used for everything from making a delicious tea to dyeing yarn. They’re popular in Iran (the modern-day heart of what was Persia) for soups and stews; in northern India; and in Iraq and the Arab states of the Persian Gulf, including Saudi Arabia, Kuwait, and Oman, where they’re known as loomi or limu Omani. Still, many American cooks have never used black lime before, and it’s hard to find them whole, much less the ground spice made from them, outside of some ethnic food stores.
Surprisingly many of the Persian limes (Citrus latifolia) used to make this exotic spice are grown in Guatemala in Central America, where they’ve become an important crop to satisfy a growing global demand for this quintessential Middle Eastern ingredient. Ripe limes are dried in the sun until they naturally turn black. While black limes are added whole in many Persian recipes, the ground version is very handy to use, plus the grinding process releases their fragrant oils to the max. You can taste their zing in this wonderful recipe for boreks, savory Turkish meat pastries.
These cigar-shaped filled pastries are a Turkish specialty, traditionally made with sheets of a thin dough called yufka. I find that phyllo, which is very similar to yufka, makes the perfect wrapper—it crisps up nicely and really lets the lamb filling be the star. For appetizer portions, cut the boreks into bite-sized pieces just before serving.
Ingredients
3 tablespoons extra virgin olive oil, plus more for the phyllo
2 cups diced yellow onion
1 1/4 pounds ground lamb
1 1/2 teaspoon black Urfa chili or red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon cinnamon, preferably Vietnamese
2 teaspoons black lime
1 tablespoon honey
1/2 cup raisins, sultanas if possible, roughly chopped
1/2 cup unsalted pistachios, roughly chopped
Coarse sea salt
Freshly ground black pepper
2 cups plain Greek yogurt
3 eggs
4 tablespoons chopped fresh parsley
16-18 phyllo dough sheets, defrosted if bought frozen
3 tablespoons poppy seeds
Directions
Step 1
Heat the 3 tablespoons of olive oil in a large skillet. Sauté the onions until soft and golden. Add the ground lamb and cook, stirring constantly. Just before the lamb is fully cooked through, fold in the Urfa chili, oregano, cinnamon, black lime, honey, raisins, and pistachios. When the lamb is done, remove from heat and taste. Season with salt and pepper as desired. Set aside to cool to room temperature. If there’s any liquid in the pan with the lamb, use a slotted spoon to transfer the mixture to a large bowl—liquid can cause the phyllo to tear.
Step 2
Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper or a Silpat mat. Place the yogurt in a medium bowl. In a small bowl, beat two of the eggs with a whisk or fork and then fold into the yogurt along with the parsley. Beat the remaining egg in a separate bowl and set aside next to the poppy seeds.
Step 3
Set out a large piece of parchment paper on a countertop and place a sheet of phyllo dough on top of it. Lightly brush the phyllo with olive oil (you may need to dab rather than brush if the phyllo tears easily—don’t worry about small tears because they’ll be rolled up). Quickly place a second sheet of phyllo directly on top of the first and brush with more oil. Fold the double sheet in half and spread with a thin layer of the yogurt mixture, leaving a 1-inch border on all sides. Spoon a scant half-cup of the lamb mixture in a line along one of the short sides, about 2 inches in from the short edge and from both long sides. Turn in the longer sides about 2 inches so that they cover the outer edges of the lamb mixture, and brush the exposed phyllo with more oil. Fold the short edge of phyllo over the lamb and then roll it up into a cigar-like shape, brushing the phyllo with oil as you go. Place the borek on your baking sheet and cover with a kitchen towel. Repeat with the remaining phyllo sheets and lamb, placing them at least 2 inches apart.
Step 4
Once you’ve made all the boreks, brush them with the beaten egg and sprinkle with the poppy seeds. Bake for about 35 minutes or until the phyllo is browned and crispy.
Yields 4 main-dish or 8 appetizer servings.
Healthy Ingredient Spotlight
Black Lime
Black lime is especially delicious on seafood, including grilled shrimp, salmon, and tuna, as well as on meat, rice and other grains, and vegetables. Besides delving into Persian foods, try it on ceviche, avocado toast, and soft cheeses; as an ingredient in vinaigrettes; in marinades, dry rubs, and za’atar for lamb and chicken…and on any food you usually like with a squeeze of lime. A fun way to enjoy its flavor jolt is to use it to rim the glasses the next time you mix up a batch of margaritas or Bloody Marys.
Healthy Kitchen Nugget
Phyllo Dough: The Puff Pastry Alternative
I love phyllo dough as a light and delicious alternative to puff pastry. If you’re lucky enough to live near a traditional Greek bakery, you may be able to buy it fresh. But it’s also readily available in the freezer case at most supermarkets—look for brands with the fewest added ingredients. When you work with phyllo, as you peel off sheets, keep the rest under a kitchen towel to prevent them from drying out. The great thing is that, with a light brushing of olive oil, any pieces that rip can be held together.
For Your Best Health
Reach for Black Lime Instead of Salt
It’s hard to say how many of the lime’s natural plant compounds, such as vitamin C and other antioxidants, remain intact or even become intensified by the drying process used to make black lime. One thing is certain: It’s a great way to season food without reaching for the salt shaker, and limiting salt has great health benefits, including keeping blood pressure in a safe zone, according to the American Heart Association.
