Author Archive

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lebanese sausages

June 17, 2019

1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon sweet paprika
1 teaspoon nutmeg
1 teaspoon ground black pepper
1 teaspoon ground cloves
1 teaspoon ground mahleb (I substituted star anise ground coarsely in a mortar and pestle)
~2.5 T red wine
1 lb minced pork, lamb, and/or beef (any combination is fine)
2 cloves crushed or minced garlic
~2.5 T lard, bacon grease, or duck fat
~1.5 T pinenuts
sea salt
Aleppo chili or other chili flakes, to taste

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Mash up ingredients. Don’t overmix, or it’ll be crumbly. Let the flavors meld together for about 24 hours. Form into kebabs or patties, or if you want sausage crumbles, break it up in the pan. I love these fried in cast iron. You can bake them, though, or even grill them!

I substituted pork, but I think these would be great with chicken, too (maybe just add a bit more lard, since chicken can be leaner than pork.)

recipe adapted from nine.co.au

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Possibly my favorite homemade sausage, although I also adore maple breakfast sausages and spicy homemade chorizo! The clove and anise meld into something special. I don’t usually have pine nuts in the house, but I did this time, and they were absolutely incredible in this sausage. I cut the pine nuts a bit, from 2.5T to 2T,

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apricot sage cornmeal cookies

June 10, 2019

Do you like a different kind of cookie? There’s no chance someone else will show up to the potluck with this one!

•1 stick (1/2 cup) unsalted butter, softened
•3/4 cup sugar
•1 large egg
•3/4 cup plus 2 tablespoons all-purpose flour
•1/2 teaspoon baking soda
•1/4 cup chopped dried apricots
•2 tablespoons finely chopped fresh sage leaves (see notes)
•1/2 cup cornmeal
•1/2 teaspoon salt 1/4t salt

Preheat oven to 350°F. and lightly grease 2 baking sheets.

In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop dough (no larger than tablespoons) about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

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by Gourmet magazine

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Honestly, I wouldn’t call these “savory cookies”. 3/4c flour to 3/4c sugar – they are just as sweet as you are imagining.

Do not make these cookies very large like I did, or they’ll be a bit raw in the middle when the outer edges are perfectly crispy. The second batch (smaller cookies) turned out crispy and evenly baked. I used dry sage powder instead of fresh sage leaves, and next time I will try to find another substitution, because the dry sage was too subtle. Maybe apricot-tarragon next time? I added pecans because I was craving nuts, and so they turned out to be apricot-pecan cookies instead of sage. Pecan meal would be good with this sandy texture. I like that this recipe makes just a small number of cookies. I also like the addition of cornmeal. It tastes like the crispy crust on the edges of a sweet cornbread. It isn’t revelatory, but it’s a nice change of pace. (Use very fine powder cornmeal; don’t be like the woman in the review who complained that the coarse cornmeal she used nearly broke her teeth.) Overall, this recipe isn’t my favorite cookie, but I definitely plan to make it again with a few tweaks.

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roasted artichoke and spinach melts

June 3, 2019

Everything you love about spinach and artichoke dip, combined with everything you love about grilled cheese!

ROASTED ARTICHOKES:

Drain a large can of artichokes. If the artichokes are marinated in oil and spices, leave them plain. If they are packed in saltwater, rinse and toss them in olive oil and Italian seasoning like thyme and oregano. Add a few whole cloves of garlic to add to the dip. Roast at 425 until crispy.

SPINACH-ARTICHOKE DIP:

Add the following to blender: roasted artichoke hearts, one large pack of spinach that you have blanched or steamed or sauteed, red pepper flakes and black pepper to taste, a pinch of garlic powder, roasted garlic cloves (or raw minced garlic if you’re daring,) and any combination of creamy things like plain yogurt, mayo, cream cheese, or their vegan substitutions.

ARTICHOKE-SPINACH MELTS:

Butter slices of bread, sprinkle with garlic powder, and toast in your toaster oven. When it’s almost crispy garlic bread, top the slices of bread with spinach-artichoke dip and tons of shredded cheese. You can use any blend of cheeses. (I used just sharp cheddar.) Place on small baking tray and toast in toaster oven, or bake at 425 for maybe 7 min or so.

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roasted artichoke recipe adapted from Anna Stockwell @epi – sandwich recipe adapted from Deb Perelman @Bon Appetit

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Exactly as good as it sounds. Fantastic way to trick yourself into getting some serious greens!

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asparagus and avocado salad

May 27, 2019

One of the best simple salads ever. Great seasonal flavors. Lots of textures. Super fresh and healthy. Thanks, Kathy – best snack at the potluck by far!

1 lb trimmed asparagus, cut into bite-sized pieces
1 pint cherry or grape tomatoes, cut into bite-sized pieces
2 avocadoes, cubed
crumbled goat cheese
olive oil, Dijon, salt & pepper, and the juice of one lemon

– mix up vinaigrette
– blanch asparagus (barely 3 mins; leave it a bit crisp)
– combine everything

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recipe adapted by our midwife Kathy, original (calling for feta) by oh-so-delicioso

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diy chorizo from scratch!

May 20, 2019

Did you know you can make sausage from scratch without casings or any special equipment? I already posted recipes for two different breakfast sausages: sweet maple sausage, and savory sage sausage. But what if you want something fiery and super flavorful? Something to go perfectly with black beans, or paella, or chili, or breakfast tacos? Something to sprinkle on nachos, or queso fundido?

This chorizo, fried up with black beans, eggs over easy, and leftover garlic rice, is a perfect hearty breakfast!

•1/4 pound chiles guajillos (about 14), stems, seeds, and membranes removed
•3/4 cup mild vinegar such as vinagre de pina or diluted unseasoned rice vinegar, or more if needed
•2 pounds coarsely ground pork shoulder
•1/2 pound medium-ground pork fat
•4 large cloves garlic, minced
•1 tablespoon dried oregano, preferably Mexican
•2 teaspoons sea salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon dried thyme
•1/8 teaspoon ground allspice
•1/8 teaspoon ground cloves

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Soak the chilis in hot water until soft, maybe 15 mins. Drain and puree. Mix all ingredients together.

Here’s the hardest part: you have to wait at least 24 hours before frying and eating them.

I know. It’s cruel. I tried frying up a few bites of it right away, and it just didn’t taste right. 24 hours later, though, the sausage was perfect. If you have the patience to let this cure, you can just fry it right up, in patties or crumbles. No need to buy casings! Amazing with everything from simple gallo pinto to fancy seafood. To be honest, I am watching my budget this month after overspending last month, so I didn’t buy chilis. I used the dried red pepper that my last housemate left behind, and some powdered chili. Surprisingly, the spice blend still made it taste just like chorizo!

recipe by Marilyn Tausend & Ricardo Muñoz Zurita from La Cocina Mexicana

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Thanks for being patient with experimental mixed meat-ea.

Added to the “rotation” tag because this is an amazing way to use the other half-pound of pork when I make mapo tofu!

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roasted broccoli and garlic white pizza

May 13, 2019

I LOVE this savory garlicky pizza!

Ingredients:
– 1 pizza crust
– 1 batch of white sauce from scratch or alfredo from a jar
– roasted broccoli and garlic
– shredded cheese
– ricotta

Make a batch of your favorite pizza crust. I recommend Kenji’s New York style pizza crust. It’s great on a super thin-crust, too. Of course, you could also use a pre-made crust from the store!

Preheat oven to 500F, or whatever your oven’s highest setting is.

Roast your favorite veggies. I love whole roasted cloves of garlic and broccoli for this pizza. You can add anything from roasted sliced sweet potatoes to caramelized onions! I also think this would be incredible topped with “garlic chips” (cloves of garlic sliced thin and roasted on super high heat til crispy). I like to toss everything in olive oil, and roast everything on a SUPER high heat for this pizza (think 425). That leaves the florets crispy like broccoli chips, while the bits of stem stay a little crunchy. Very texturally interesting and amazing on a pizza. If you want it even healthier, though, chisel and fork just barely cooks the broccoli in a skillet, so it retains its raw crunch.

Start a white sauce. You can make a simple white sauce in five minutes flat. You can also use alfredo from a jar. Season to taste with whatever you like. I like garlic powder, cayenne, a pinch of oregano, and tons of black pepper with this pizza.

Build your pizza! Get the crust ready, then top with sauce. Shred a bunch of cheese over that. I like brick mozzarella, but any melty cheese will work. You can even mix in a little sharp cheddar for that “broccoli-cheddar soup” taste!

Top with glops of ricotta. (That’s fun to say out loud.) If you want to go super-fancy, top with spinach and basil leaves, fresh grated parmesan, maybe even a sliced cherry tomato or two or some crumbled bacon. This pizza really doesn’t need meat, though!

Bake at your oven’s highest heat until the cheese starts to brown in spots.

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recipe by chisel and fork – I highly recommend you click this link and admire those beautiful photos of this pizza!

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My favorite homemade pizzas on Earth are:
1. a caramelized onion and lemon cream sauce pizza,
2. a sausage, bleu cheese, and caramelized onion pizza,
3. THIS broccoli and ricotta pizza!

It’s a real crowd-pleaser.

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torshi tareh (persian sour spinach)

May 6, 2019

200 g fresh cilantro/coriander, finely chopped
250 g fresh spinach, finely chopped (or any dark leafy greens)
2 tablespoons dried mint
6 garlic cloves, finely chopped
1 medium onion, finely chopped
5 eggs
lemon juice or grape verjuice, to taste
canola oil and butter
3 tablespoons all-purpose flour
2/3 teaspoon turmeric powder
2 1/2 cups water
salt & pepper to taste

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heat onions in oil. when golden, add garlic and turmeric powder and saute for 1 minute.
add spinach and saute a few minutes. add cilantro, water, salt, pepper, and simmer over med-low til cooked.

dissolve flour in 3 tablespoons of cold water; pour it into the stew and stir. Add butter and lemon juice to taste (you want it sour!) and stir well.

crack the eggs into the center of the pot, do not stir.

cover the pot and cook for 3-4 more minutes. Then stir gently, cover the pot and cook until the eggs are set.

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recipe by cookingandcooking

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A great, simple way to switch up your dark leafy green routine! Great served with other Persian food, like Shirazi salad, cold cucumber yogurt soup, or lentil & butternut squash stew. I ate it with rice and plain yogurt as a great, healthy breakfast!

There are a ton of bugs going around right now – in my area, a stomach flu, pneumonia, and strep groups A and C. This combo of turmeric, garlic, and dark leafy greens is a perfect boost for your immune system! Take care of yourself as the seasons change and eat some veggies!