Archive for October, 2011

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kale chips

October 21, 2011

literally could not be easier.

brush with olive oil and seasonings.

(plain salt is more than enough, but don’t let that stop you from currying, spicing, or otherwise livening up your kale chips.)

bake at 250 until completely crunchy
(not just half-crunchy or they become chewy!)

try with any leaf – last week’s arugala chips were magical. mustard green chips are fantastic. next up: beet green chips!

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one-a-day baguette

October 21, 2011

my classic, go-to bread recipe.

* 1 teaspoon active dry yeast
* 1 teaspoon sugar
* 1 1/2 cups warm water (105°‐115° F)
* 4 to 4 1/2 cups unbleached all-purpose flour
* 2 1/2 teaspoons salt

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.

Preheat oven to 400° F.

Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)

Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

here

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lacto-fermented squid (ojingeojeot)

October 20, 2011

go see this recipe, with its beautiful photos!

i know what you’re thinking. but i’m going to make it, and it’s going to be really, really good.

basically, you’ll want to carefully clean squid (or fish, or whatever,) and salt it heavily. same as fermenting vegetables! stick ‘em in a jar. she recommends fermenting for a month in the fridge before adding green and red hot peppers, garlic, green onions, ginger, toasted sesame seeds, and a little sesame oil.

check out her recipe; i can’t do it justice describing it here.

the comments are glorious, too, including one from someone who found an intact 3″ fish inside her squid when she cleaned it!

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beets

October 16, 2011

maria used facebook to ask, “I have tons of beets and don’t know what to do with them. Got any good recipes?”

YES!

i adore beets… but
sometimes, you just get a little tired of the same old olive oil roasted beets and sweet potatoes.

- my absolute favorite is, of course, lacto-fermented pickled beets. you can boil the beets until they’re done but still firm, like salad beets. pickle whole or in chunks. make one batch spicy, with horseradish, and salt. just leave them in saltwater inside a closed jar…. that’s it! that one will keep for months and months or even years. make sure to burp it every day while it’s still fermenting! then you can stick ‘em in the fridge when they’re sour enough for your tastes. it’ll become a favorite condiment. for snacking, i like adding whole cinnamon bark chunks, hunks of fresh ginger, and allspice berries cracked in two to the saltwater.

- mashed yams and beets with a pinch of brown sugar or honey, some combination of cinnamon, allspice, nutmeg, and mace, and a little orange juice (to taste)
you can mash the yams and the beets separately and then have fun playing with them on your plate! timbre might enjoy that :D

- roasted beets with toasted nuts (walnuts? pistachios? probably anything would be good,) balsamic vinaigrette, and greens

- beet and soft cheese spread – beet and goat cheese is a tried and true, but beet and blue cheese is its own beast.

- roasted beet, grapefruit, and avocado salad

- a little mashed roasted beets in anything for color and a little sweetness, from hummus or baba ghanouj to desserts (admittedly, i have never tried the famous chocolate beet recipes, but i don’t see why a cup of beets in a brownie recipe wouldn’t be good.)

- beet salad with dilled yogurt (so simple, but seriously great!)

- beet salad with shredded (or matchstick-cut) raw beets and carrots, and any combination of carrots, nuts, and a little citrus juice.
for a savory version, toss in lemon juice, mustard, raw minced garlic, herbs (parsley, or whatever you have around) and sour apple. if you like it sweeter, toss in orange juice, balsamic, and add some raw sweet apple.

HEARD SOME TALK ABOUT:

- beet and potato pancakes? i love this idea.

- beetroot thayir pachadi – coconut, yogurt, and beets? i think i’m in love. i want to try this this week, scooped up with some freshly baked bread!

anyone else? beet recipes? maria, what are your favorite ways to do up a beet?

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fish tagine with chermoula (cilantro marinade)

October 15, 2011

moroccan fish tagine with chermoula

3 lb (1 L or 2 M) firm-fleshed white fish (bass, snapper, etc) (cleaned, gutted)

(for frying later,)

1 T olive oil
2 cloves garlic, sliced
¼ t chilli powder
¼ t ground ginger
½ t paprika
2 13-oz cans chopped tomatoes; drained

(marinade / chermoula)

salt
1 handful green olives
3 cloves garlic; finely chopped
Peel from a preserved lemon; chopped
1 bunch flat leaf parsley; chopped
1 bunch coriander; chopped
2 bay leaves
sprigs thyme
1 t paprika
½ t ground cumin
¼ t Chili powder
1 lemon, juiced

To make Moroccan lacto-fermented (preserved) lemons, take 4-5 lemons, wash well and cut into 4, but not all the way through. Sprinkle coarse salt into the cuts, close up the lemons and put them in a large jar. Press down, put a weight on top and close the jar. In a few days sufficient juices should be released to cover the lemons. If not, add more lemon juice. Leave for a month before using and use only the skin, discarding the flesh.
(ed: i do preserved limes this way, but it’s basically the same idea. salt, citrus juice, and time.)

Make the chermoula by combining all the ingredients together to make a thick paste. Slash the sides of the fish in a couple of places to help the heat penetrate evenly. Put in a tagine or other ovenproof dish and rub well with chermoula, making sure there is some in the cavity and in the cuts.

Spread the remaining chermoula under and over the fish. Leave, preferably for several hours, to allow the flavours to develop.

Heat the oil and lightly fry the garlic and spices. Add the tomatoes, sprinkle with salt and simmer until the mixture has reduced and thickened somewhat. There must be enough to cover the fish.

Heat the oven to 200C. Pour the tomato sauce over the fish. Scatter the olives on top, cover the dish and bake for 40 minutes to 1 hour, depending on the size and number of fish.

Accompany with rice if you wish.

EDIT, NEXT DAY:
yes! i’m tight on money until next week, so i just used some shitty catfish, and it was good! i did triple the spices (maybe more) and added some home-dried habanero flakes, and went pretty heavy on the ginger, which turned out brilliantly. strongly flavored enough to overpower the freezer burned, super-fishy catfish taste, but not overwhelming. recommended. nothing magical or unusual-amazing, but just a good, hearty middle-of-the-week dish.

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NITER KEBBEH

October 15, 2011


my first crack at it. photographer: jeremy.

ethiopian spiced butter // niter kebbeh

3 sticks unsalted butter
handful chopped onions
several cloves of roasted garlic
2 t grated ginger
½ t turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves; whole
~1/2t nutmeg
~1/2t fenugreek seeds, crushed

heat butter til foamy; add everything and cook 45-60 mins. pour off butter; use spices for something else.

i always wondered how to make clarified butter or ghee. now i know!

prepared earlier this year as a part of an ethiopian feast for fifteen.

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cinnamon flop

October 14, 2011

thanks to tracy for posting this recipe!

normally suspicious of about.com’s recipes. this makes me extra-suspicious. one cup of flour?

i’ll try it anyway, because i’m curious. it’s not cookies. it’s not cake. it’s not bread. what IS it?? a flop? well, we’ll see.

* 4 Tbsp soft butter, divided
* 2/3 cup sugar
* 1 large egg, lightly beaten
* 1 tsp baking powder
* 1/4 tsp salt
* 1 cup all-purpose flour
* 1/2 cup milk
* 1/2 cup brown sugar, firmly packed
* 1 tsp ground cinnamon

Preparation:

1. Preheat oven 400 degrees F. In medium bowl, cream 2 tablespoons butter, sugar, and egg. Add baking powder, salt, flour, and milk. Mix well and scrape into greased 8 X 8-inch square pan.

2. In small bowl, add 2 tablespoons soft butter, brown sugar, and cinnamon. Mix until crumbly. Spread crumb mixture over the top of the batter.

3. Bake cinnamon flop at 400 degrees F for 20 minutes. Reduce heat to 375 degrees F and bake for another 10 minutes or until inserted toothpick comes out clean. Serve warm or cold.

EDIT, NEXT DAY:
IT IS A COFFEECAKE. and it is perfect. this is my new favorite thing. i left it in an extra two minutes to caramelize the bottom. so, we’re talking crunchy brown-sugar bottom, fluffy and moist inside. highly recommended.

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