Beef and Lamb Bastilla

This dish was inspired by the Moroccan pie we had a while ago at an excellent local restaurant, Marrakesh. We didn’t look for a recipe*, so it isn’t quite like the traditional dish, but the combination of sweet and savory is still delicious. Working with phyllo dough can be tricky: keep it covered until ready to use or it will dry out and crumble. The accompanying salad was pretty basic: lettuce, tomatoes, bell pepper, feta, olive oil, and balsamic vinegar.

Serves 3 to 4
Active Time: 40 min, Total Time: 1 hour
Oven Temp: 375°F

½ small onion
2 garlic cloves
1 tbsp vegetable oil
½ lb ground beef
½ lb ground lamb
½ tsp ground coriander
¼ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp chili powder
⅛ tsp ground nutmeg
1 tbsp lemon juice

10 phyllo dough sheets
2 tbsp butter, melted
½ c walnuts

powdered sugar
cinnamon
lime zest

Beef Stir-Fry with Soba Noodles

Jay made this hearty noodle dish for dinner the other night.  Cornstarch in the marinade is the trick to super tender, fall-apart-in-your-mouth beef (it works for chicken too).  The chop sticks in the photo are also an original creation by Jay.  These and many other woodworking pieces can be seen at the Saltwood Studio blog and on Etsy.

Serves 2
Prep Time: 15 min, Marinade Time: 30 min, Cooking Time: 15 min

For the Marinade:
1 egg white
1 tbsp cornstarch
soy sauce
brown sugar
red pepper flakes
garlic powder
lime juice

½ lb flank steak