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Archive for April, 2012

This chili is so delicious! Even better the next day, when we added beef and spicy sausages 😉

4 tbs canola oil
1 medium zucchini, diced
2 medium carrots, diced
2 medium onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 poblano pepper, fine diced
4 Serrano peppers, fine diced
6 large cloves garlic, sliced
8 white mushrooms, sliced
3 tbs chili powder
1 tbs ground cumin
1 tbs dried oregano
(540ml) can black beans
(540ml) can kidney beans
(398ml) can chickpeas
(341ml) can corn niblets
(796ml) can diced tomatoes
kosher salt
Set a Dutch oven over medium heat. Heat oil. Sauté zucchini, carrots and onions until onions are translucent. Add remaining vegetables, stirring occasionally with a wooden spoon, about 5 minutes. Add spices and toss to coat.
Drain beans and corn. Add to pot, along with tomatoes (undrained). Bring to a simmer, then transfer to a 350F oven for an hour.
Season to taste.

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1/2 cup warm milk
2 1/4 tsp yeast
1 cup pumpkin pie filling
2 tbs vegetable oil
1 1/4 tsp kosher salt
4 cups bread flour

In the bowl of a stand mixer fitted with the dough hook, soften yeast in milk. Add pumpkin and oil; combine. Whisk together salt and flour. Add in fourths to pumpkin mixture.

Knead on medium speed for 8 minutes to form a soft, slightly sticky, dough.

Transfer dough into an oiled bowl, turning once to coat entirely. Cover with a lint-free towel. Let rise in a warm place until doubled; about 1 hour.

Deflate and turn dough out onto a lightly floured work surface. Shape into a loaf and place in well-greased loaf pan. Cover and let rise until almost doubled.

Bake at 375°F for 55 minutes, until the internal temperature reaches 190°F.

Remove bread from pan to cool.

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1 1/4 pounds ling cod, cut into 1-inch fingers

1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt

For batter:

1 cup flour

1 tsp baking soda

1 tsp baking powder

355ml can beer

Vegetable oil for frying

kosher salt

8 small flour tortillas

2 cups shredded cabbage

tartar sauce or chipotle mayo

Valentina hot sauce

SALSA FRESCA

2 medium tomatoes, chopped

1/4 cup chopped red pepper

1/2 finely chopped jalapeno

4 sprigs cilantro, chopped

juice of 1/2 lime

2 tbs olive oil

kosher salt to taste

Toss together ingredients for salsa fresca. Set aside.

Dust fish with first amount of flour, seasoned with the paprika.
For the batter, whisk together remaining flour, baking soda, baking powder and beer.
Heat two inches of oil to 375F in a deep pot. Dredge fish into batter and slowly release into oil, a few pieces at a time. Fry until cooked through and golden, about 3 minutes. Drain on paper towels and sprinkle with kosher salt.
Warm tortillas. Spread with tartar sauce or chipotle mayo. Stuff with fish, cabbage and salsa. Drizzle with hot sauce.

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2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp granulated sugar
3 large eggs
1 cup whole milk
1 cup sour cream
3 tbs melted butter, plus more for iron
In a large bowl, whisk together first five ingredients. In a separate bowl, whisk together eggs, milk and sour cream. Add to dry ingredients and bring together with a fork until moistened. Stir in melted butter.
Ladle batter onto a very hot, buttered waffle iron, following guidelines for its make and model.
Sweet White Sauce
2 cups whole milk
2 1/2 tbs all-purpose flour
3 tbs granulated sugar
1/2 tsp pure vanilla extract
Heat 1 3/4 cups of the milk in a double boiler until simmering.
In a medium bowl, whisk together flour and sugar. Gradually add remaining milk and vanilla, beating until well blended. Add to double boiler and whisk, constantly and vigorously, until mixture is thickened and cooked (no taste of the flour).
Cook’s Note: My grandmother used to serve these waffles with custard bowls of the Sweet White Sauce on the side. My sister and I would dip, swirl and scoop the heart-shaped waffle pieces into the sauce. Now I serve them with warm, stewed prune plums, with the sauce ladled on top.

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Don’t think, just bake. Most clothes come with a little elastic these days.

1/4 cup warm milk
1/2 cup warm water
1 1/2 tsp dry yeast
3 cups all purpose flour
1 tsp salt
2 large eggs
1 large egg yolk
3 tbs sugar
9 tbs unsalted butter, room temperature
200 grams very thinly-sliced bacon (see note below)
1 egg, beaten (for glaze)
In bowl of a heavy-duty stand mixer fitted with dough hook, dissolve yeast in water and milk. Add flour and salt. Mix on low speed to moisten flour. Beat in eggs and yolk, then add sugar. Increase speed to medium; beat 3 minutes, until dough comes together.
Reduce speed to low. Add butter, 1 tbs at a time. Dough will be soft and sticky. Increase speed to medium-high for 7 minutes.
Cover bowl with plastic wrap. Set in a warm place to rise almost doubled: 1 hour. Deflate dough in bowl by lifting and allowing to fall. Re-cover tightly and chill for 2 hours. Deflate, cover and chill overnight.
Roll out dough to a 12×17 rectangle. Sprinkle with crumbled bacon. Roll lengthwise. Cut roll into 1-inch slices. Arrange on 2 Silpat-lined sheets and let rise, covered, at in a warm place, until doubled, about 2 hours.
Gently brush top of rolls with beaten egg. Bake at 375F for 18-20 minutes, until golden. Transfer rolls to a cooling rack.

Note: Arrange bacon in 1 layer on a parchment paper-lined baking sheet. Bake at 400F for 15 to 20 minutes, until the bacon begins to brown. Transfer the bacon to a tray lined with paper towels. Chop finely.

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1/2 cup butter (at room temperature), plus more to prepare pan

3/4 cup plus 2 tablespoons sugar

3 large eggs

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 large peaches, pitted, peeled and thinly sliced

1/2 tsp ground cinnamon

1/3 cup finely chopped almonds

Butter a 10-inch cast-iron skillet (or baking dish of the same capacity, about 8 cups). In the bowl of a mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until pale and fluffy. Scrape down sides of bowl.

Add one egg at a time, incorporating each before adding the next. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture, a fourth at a time, until incorporated. Gently fold in peaches.

Spread batter in the buttered skillet. In a small bowl, combine 2 tbs sugar, cinnamon, and almonds. Sprinkle mixture over top of batter. Bake in a 350F oven until a cake tester inserted in center comes out clean and topping is golden, 45 to 50 minutes. Set aside to cool for 20 minutes before serving.

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1/2 -2/3 whole jicama
2 Gala or other crisp, sweet apples
a little fresh lemon juice
1 large carrot
1/2 head radicchio
3 green onions, green parts only
3/4 cup light mayonnaise
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tbs rice wine vinegar
1 1/2 tsp Dijon mustard
pinch or two granulated sugar
kosher salt/fresh ground pepper
With a very sharp chef’s knife, peel and trim jicama into a cube. Thinly slice in one direction, then turn the cube and cut through the slices until you have about 2 cups of matchsticks.
Core and thinly wedge apples. Slice wedges into matchsticks. Toss with lemon juice to keep from browning.
Peel, trim and slice carrot into matchsticks.
Halve radicchio. Cut out core and shred by slicing thinly along the grain.
Chop onion greens into 3-inch segments. Thinly slice lengthwise.
In a large bowl whisk together dressing ingredients until well combined. Season lightly. Toss in vegetables to coat evenly. Adjust seasoning to taste.

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