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Category Archives: belle-icious

croquettes fit for a duchess…

09 Friday Nov 2018

Posted by theRAREbelle in belle-icious, what's ringin' our belle

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cookbook, croquettes, Duchess of Sussex, lamb, Meghan Markle, recipe, Together: Our Community Cookbook

The Duchess of Sussex has scored some major points with us for her involvement in the Hub Community Kitchen’s new cookbook, Together: Our Community Cookbook…

HRH the Duchess actually wrote the forward for the book, recounting her experiences with this community of immigrants who were residents of the Grenfell Tower which tragically burned in London in 2017. The Hubb Community Kitchen idea arose out of the need for these families to feel some sense of normalcy…and the all-important need to come together around a table with a home-cooked meal.

The cookbook came about as a way to raise funds to keep the kitchen in operation…but the rich, authentic, heavenly recipes are the most amazing bonus!

Here is our first score from the book…

Iraqi Lamb Croquettes (Kubba Haleb)

(Makes about 30 Kubba)

For rice “wraps”:

2 c basmati rice – soaked in cold water for 30 min, drained and rinsed

1 T ground turmeric

1 1/4 c water

Salt, generous pinch

Put soaked, drained rice in pan, add turmeric and salt. Add water, stir well, and bring to a boil. Reduce heat and cover. Simmer 20-25 minutes until water has been absorbed. Remove from heat. Set aside for 30 minutes – do not lift lid.

For lamb filling:

1 T olive oil (we use avocado oil for this step…works better with heat)

1 small onion, finely chopped

1 lb ground lamb

2 1/2 T baharat (Lebanese spice mix…see below)

1/4 c raisins, chopped (can sub in dates or dried apricots if raisins aren’t your thing)

3 T pine nuts

3 T chopped fresh parsley

2 T sunflower oil (we use avocado oil again)

Salt & Pepper

Heat oil in large pan over medium heat. Add onion and sauté until soft, about 5 minutes. Increase heat to med-high and add lamb, salt and pepper. Stir/chop to break up lamb as it browns, about 5 minutes. Stir in baharat, raisins, and pine nuts. Continue to cook another 5 minutes, remove from heat, and stir in parsley.

Transfer cooked, warm rice to a food processor and pulse to form a tacky dough. (If dough seems a bit dry, gradually add up to 2 T water and pulse again.

Line a baking sheet with parchment paper. Measure out 1 oz portions (about 2 T) of rice dough. With wet hands (this is key…keep them wet!), roll dough into a ball then use thumb to flatten into a disk in the palm of your hand. Place 1/2 oz (1 T) of lamb filling into the center and fold edges of dough around to encase lamb, gently molding into a torpedo shape. Place on baking sheet and repeat. Let rest for 30 minutes.

**croquettes can be frozen at this point and cooked up to a month later! This is a great tip because – although they are slightly labor intensive until this point – they are a piece of cake going forward and are SO worth it!! In preparation for a dinner party, find a day when you have the time to get them made and in the freezer, then pull them out, fully defrost, and continue!

Preheat oven to 425 degrees. Brush croquettes with oil (sunflower or avocado…your choice). Bake on the top rack for 20-25 minutes.

Serve immediately (we like to serve with tzatziki!). Voila!

Baharat (Lebanese spice mix)

1 T cinnamon

1 1/2 t each ground cumin, coriander, allspice, paprika, and black pepper

1/4 t each nutmeg and cloves

1/8 t cardamom

Mix all until well-blended. Store in an airtight container

Don’t forget to get your cookbook here! There are so many other wonderful recipes…and it supports a great cause!

******************************************************************************

Iraqi Lamb Croquettes (Kubba Haleb)

(Makes about 30 Kubba)

For rice “wraps”:

2 c basmati rice – soaked in cold water for 30 min, drained and rinsed

1 T ground turmeric

1 1/4 c water

Salt, generous pinch

Put soaked, drained rice in pan, add turmeric and salt. Add water, stir well, and bring to a boil. Reduce heat and cover. Simmer 20-25 minutes until water has been absorbed. Remove from heat. Set aside for 30 minutes – do not lift lid.

For lamb filling:

1 T olive or avocado oil

1 small onion, finely chopped

1 lb ground lamb

2 1/2 T baharat (Lebanese spice mix…see above)

1/4 c raisins, chopped (can use dates or dried apricots)

3 T pine nuts

3 T chopped fresh parsley

2 T sunflower or avocado oil

Salt & Pepper

Heat oil in large pan over medium heat. Add onion and sauté until soft, about 5 minutes. Increase heat to med-high and add lamb, salt and pepper. Stir/chop to break up lamb as it browns, about 5 minutes. Stir in baharat, raisins, and pine nuts. Continue to cook another 5 minutes, remove from heat, and stir in parsley.

Transfer cooked, warm rice to a food processor and pulse to form a tacky dough. (If dough seems a bit dry, gradually add up to 2 T water and pulse again.

Line a baking sheet with parchment paper. Measure out 1 oz portions (about 2 T) of rice dough. With wet hands (this is key…keep them wet!), roll dough into a ball then use thumb to flatten into a disk in the palm of your hand. Place 1/2 oz (1 T) of lamb filling into the center and fold edges of dough around to encase lamb, gently molding into a torpedo shape. Place on baking sheet and repeat. Let rest for 30 minutes.

**croquettes can be frozen at this point and cooked up to a month later!**

Preheat oven to 425 degrees. Brush croquettes with oil.

Bake on the top rack for 20-25 minutes.

Serve immediately (we like to serve with tzatziki!).

******************************************************************************

a&a

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warm-n-cheesy belle-iciousness…

26 Friday Oct 2018

Posted by theRAREbelle in belle-icious

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appetizer, feta dip, recipe

While we were making our favorite, crowd-pleasin’ feta dip once again, we decided to switch it up a bit…and put some heat to it!

We made a few changes just for the heck of it and came up with this bit of belle-iciouness…

Warm Feta Dip

8 oz. cream cheese, softened

16 oz. crumbled feta

2 T fresh thyme

3 T olive oil

3 T honey

1/2 c chopped marcona almonds

Sliced cucumber, crackers or pita wedges for serving

Combine cream cheese and feta and place in a medium baking dish

Chop thyme and sprinkle over cheese mixture, then drizzle with olive oil and honey

Coarsely chop almonds and sprinkle over dish.

Bake at 350 degrees until bubbly (about 20 minutes)

Serve with cucumber slices and/or crackers or pita triangles.

Enjoy!

a&a

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our cauliflower obsession continues…belle-icious!

05 Friday Oct 2018

Posted by theRAREbelle in belle-icious, what's ringin' our belle

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Alon Shaya, amazon, cauliflower, Cooking, Domenica, Food52, genius recipes, recipes, roasted, sides

Thanks to one our favorite websites by the name of Food 52 we were reminded of one of our fave cauliflower showstoppers – whole cauliflower with whipped goat cheese

We told you about it before… here, but we just had to repeat! It’s beautiful and delicious!

This recipe takes a little time but is very easy and well worth the effort.

Alon Shaya’s Whole Roasted Cauiflower and Whipped Goat Cheese

Serves: 4 to 6

Prep time: 10 min

Cook time: 1 hrs

Roasted Cauliflower

1 head cauliflower, whole, stem trimmed and leaves removed

2 1/2 cups dry white wine

1/3 cup olive oil plus more for serving

1/4 cup kosher salt

3 tablespoons fresh lemon juice

2 tablespoons unsalted butter

1 tablespoon crushed red pepper flakes (or to taste)

1 tablespoon sugar

1 bay leaf

1 pinch Coarse sea salt (for serving)

1 Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.

2 Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.

3 Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.

4 Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.

5 Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Whipped Goat Cheese

4 ounces fresh goat cheese

3 ounces cream cheese

3 ounces feta cheese

1/3 cup heavy cream

2 tablespoons olive oil plus more for serving

1 Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.

2 Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.

3 Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.

This makes a generous portion of goat cheese…you can use remainder as a spread with crackers , or as a condiment to grilled meats .

We love it so much that we bought the Genius Recipes cookbook …

Via Amazon

Yum!!

a&a

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another easy, crowd-pleasin’ appetizer…

28 Friday Sep 2018

Posted by theRAREbelle in belle-icious

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appetizers, feta, recipes, The Mediterranean Dish

We were perusing the internet, looking for a great new dip…and boy did we find one! It has such great flavor and takes no time to put together. It was so delicious that we made it twice in one week for different occasions and it was met with great accolades!

(We even used the last remaining bit of it and ate it with some grilled chicken…versatility’s always a good thing)

We found it on the website The Mediterranean Dish , and are so happy we did!

Last-minute Mediterranean Feta Dip

8-10 ounces feta cheese crumbled

3 ounces cream cheese softened

1 tablespoon Olive oil

1 teaspoon honey

1 english cucumber chopped

1 jalapeño chopped

3/4 cup sun dried tomatoes chopped

10 fresh basil leaves torn

Combine the cheese, Olive oil and honey in a mixing bowl and mix until creamy. Add remaining ingredients and transfer to serving dish. This can also be prepared in advance and will keep refrigerated for several days.

We served it with pita chips and sliced cucumber.

Let us know what you think!

a&a

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a belle-icious last minute appetizer…

21 Friday Sep 2018

Posted by theRAREbelle in belle-icious

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appetizer, apricot, recipe

We love it when a belle or two drop in for a visit…or being invited to a last minute get together. Impromptu moments require just a few tricks up your sleeve so you’ll always have a lil something to put out or take along.

This delicious hors d’oeuvres is one we’d forgotten about and are so glad we rediscovered it in our repertoire of easy, tasty recipes. We just brought it along to a spontaneous get together and it was a great hit!

The best part is it can be made with ingredients that you likely will have or can keep for quite some time in your larder.

We also like the fact that it’s easy pick up food, no muss no fuss!

Apricot goat cheese delight

Ingredients:

Dried apricots

Goat cheese

Marcona almonds (preferably salted)

Honey

Fresh thyme (optional)

Take out your platter and lay out your apricots. Top with a dollop of goat cheese. Place an almond on each apricot. Drizzle with honey. Sprinkle with thyme if desired .

So delicious….just sayin

Bon appétit, belles!!

a&a

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THE vinaigrette…

10 Tuesday Oct 2017

Posted by theRAREbelle in belle-icious

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ginger mustard, Mendocino Jams & Preserves, mustard, salad dressing, The Inn at Newport Ranch

We recently took a little journey to the west coast with a slew of amazing belle-friends…17 to be exact…


While there, our hosts at the AMAZING Inn at Newport Ranch served meal after meal that kept us raving!  One item that especially caught our attention was the salad dressing that has become their signature.  Luckily, they were kind enough to share their secret…from Mendocino Jams and Preserves.  

They happen to use the ginger mustard…


…to give their dressing a little somethin’ special.  Here’s the how-to…


Mendocino Mustard Vinaigrette

2 T “Our Ginger Mustard” (from Mendocino Jams & Preserves)

2 T Balsamic vinegar

6 T extra virgin olive oil

2 t chopped shallot

1 t maple syrup (may use honey)

Place all in a good jar or cruet…give it a good shake…and you are set!


Belleicious!!

a&a

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shrimp-n-grits belleiciousness…

05 Saturday Aug 2017

Posted by theRAREbelle in belle-icious

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delish, epicurious, from a chef's kitchen, Maebells, recipes, shrimp and grits

Shrimp and grits go way back here in South Carolina (read a brief history here), but versions of this delightful dish are popping up all over the country!  Now, we must admit…with the addition of heavy sauces and gravies in many cases, we don’t often allow ourselves the luxury of sitting down to a bowl of this belleicousness.  

In comes one belle-brother (thanks, sweet Adam) and his very own shrimp-n-grits concoction.  On a recent family trip, Adam took to the kitchen to show off his perfected recipe…and my, oh, my!!  It was absolute perfection!

His creation…(we will share the recipe when he gives us permission 😉

And some of our favorite recipes…

From Delish,,,


From A Chef’s Kitchen…(a casserole)…


From Maebells…


And from Epicurious…(the over-easy egg would is a game-changer!)…


Gotta go…we’re hungry!

a&a

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our fave summer soup…

27 Thursday Jul 2017

Posted by theRAREbelle in belle-icious

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Andrew Zimmern, cucumber soup, food & wine, recipes, soup, summer cooking

While summer isn’t quite “soup season”, a chilled, belleicious summer soup is right up our alley! A dear belle-friend shared one of her creations over the weekend…a chilled cucumber soup with lots of dill and a cayenne kick (thanks, Marion!!).  It got us thinking about this summer delight.  


We’ve talked about cucumber soup before (here) as one of our favorite ways to keep the kitchen (and ourselves) cool…


This particular version is super simple…just a cup of buttermilk, a handful of herbs (cilantro, mint, basil…take your pick), two cucumbers, the juice of one lime, and salt & pepper.  Toss it all in a VitaMix or blender and puree away.  Garnish with herbs and maybe some extra minced cucumber, and you are all set!

Another version we want to try soon comes from Andrew Zimmern at Food & Wine…

via Food & Wine


Zimmern’s version adds onion (yum!), dill, tarragon, and lots of other belleiciousness.  This is a must-try, belles!

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spaghetti without the obligatory guilt…

21 Friday Jul 2017

Posted by theRAREbelle in belle-icious

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recipe, Savoring Today, spaghetti squash, squash

While we do occasionally throw caution to the wind and consume pasta (gasp!), we try to avoid such a carb-load for the most part.  So…to get the “feel” of spaghetti, we often turn to spaghetti squash.  We’ve talked about this brilliant mind-game of a veggie before (click here to see our previous post), but this version is perfect for a hot summer night…

With inspiration from this recipe from Savoring Today, we created a belle-ringin’ meal one recent evening (yep…one of us cooked again…shocker!)



Spaghetti Squash with Tomato, Basil & Feta (from Savoring Today)


The ingredients:


In progress:


The shortcut…available at Costco:


All done!!  Serve alongside chicken, beef, whatever you choose.  Stir in shrimp or chopped lobster for a delicious variation. 

Bon Appetit!

a&a

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pie for dinner…right up a belle’s alley!

13 Thursday Jul 2017

Posted by theRAREbelle in belle-icious

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Nancy, recipe, tomato, tomato pie

We’ve talked about tomato pie before (click here to be reminded), but we thought it was time to call your attention to this old southern classic once again!  

On a recent evening, one of us cranked up the oven (a rare event these days) to prepare a bonafide home-cooked meal.  (Disclaimer – she actually picked up a rotisserie chicken at Publix…Mojo flavor to be exact…and needed a good side to go with it.  That’s still “home-cooked” in our opinion)

She went with Nancy’s Tomato Pie recipe with one little twist…the addition of onion!  Here ya go…


Nancy’s Tomato Pie

Preheat oven to 400
1 prepared refrigerated pie crust dough. Fit and trim into a 9 inch pie pan. Prick with fork all over. 
Bake crust for 5 minutes.
Sprinkle 2 cups of shredded mozzarella evenly over crust.
Sprinkle generously with chopped fresh basil.

Slice 1/2 of a medium onion and arrange over the basil

Slice about 3 medium tomatoes or a basket of the baby sweet heirlooms (use what you have!). Arrange over the onion (we added a bit of onion on top, too)

Drizzle with 1 1/2 T good olive oil and a generous sprinkle of salt and pepper.

Return to oven and bake for 35-40 minutes. Let rest briefly, then sprinkle with additional fresh basil and serve! 


With prime tomato season upon us, let’s not forget to schedule a few meals with this fruit of the vine in mind.

Bon appétit!

a&a

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