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Fondant Potatoes

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Ingredients:

  • 4 russet potatoes, peeled and cut into 1 inch rounds or roughly flat discs.
  • 5 garlic cloves, smashed
  • salt and pepper
  • avocado oil or vegetable oil
  • 4 tbsp butter or vegan butter
  • 2 sprigs rosemary
  • 4 sprigs thyme or Italian parsley
  • 1/2 cup chicken stock

Directions:

Preheat the oven to 400 F

1. Peel potatoes, trim ends, and cut in half crosswise. Cut to make flat potato rounds. Can use ring molds to make them more fancy. Place in a large bowl and cover with cold water. Soak for 20 minutes to remove starch.

2. Drain the potatoes, rinse with water and pat completely dry. Season with salt and pepper.

3. Heat oil in an iron skillet or stainless steel pan over medium high heat. Add potatoes, and brown for 3-4 minutes. Flip and add garlic, butter, thyme and rosemary. Cook until butter is foaming and starts to brown about 2 minutes. Add chicken stock so potatoes are half submerged.

4. Transfer to the pan to the oven and bake until the potatoes are fork tender about 20 minutes.

5. Garnish with rosemary or parsley and drizzle with the pan juices to serve.

Homemade Pretzels

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Mikki and I were flipping channels when we saw homemade pretzels on Diners and Dives. It sounded perfect for a sleepy winter weekend. So I made some pretzels, bought some bratwurst, relish and sauerkraut to enjoy some German tradition. Enjoy!

Ingredients:

Dough

  • 1/2 tablespoon dark brown sugar
  • 1 tablespoon melted then cooled unsalted butter
  • 1 tablespoon instant or rapid-rise yeast
  • 1 cup lukewarm water around 100F
  • 3 cups bread flour
  • 1 3/4 teaspoon of kosher salt

Dip

  • 1/4 cup baking soda
  • 1 quart of water

Directions:

  1. Combine sugar, butter, yeast, water and half the flour. Wait 5 minutes and then add kosher salt and remaining flour and mix. I used the dough hook on stand mixer for 8 minutes at a low speed until smooth and supple. Let the dough rest for 5 min, covered by kitchen towel. Then cut the dough into the number of pieces desired, I divided mine into 16 for smaller pretzels knots.
  2. To make the pretzel knots, roll each piece into a rope. Lift the ends, twist them around each other once and again then pressing the ends at 4 and 8 o’clock. Stretch the pretzels out as much as desired.
  3. Place the pretzel knots onto a baking sheet lined with parchment paper, give them some room to grow. Let them rest at room temperature for 30 minutes, covered with a kitchen towel, then in the fridge for 1 hour.
  4. After 1 hour, bring 1 quart of water to a boil and add the baking soda, stir slowly and turn off the heat. Poach pretzels for 30 seconds on each side in solution. Use slotted spoon to transfer pretzels back to baking sheet.
  5. Sprinkle pretzels with kosher or finishing salt and bake for 12-14 minutes, rotating tray once to get an even, dark color. Transfer to rack. Brush with some melted butter. Serve warm with some seeded mustard.

Ottolenghi’s Harissa Roasted Carrots

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This recipe is perfect for a vegetarian night, with the heat and flavor of harrissa with seasonal carrots. Harrisa is basically a chili paste which varies by region in North Africa and the Middle East. It is a blend of hot chili peppers, garlic, olive oil tomatoes and spices such as cumin, coriander, caraway.

Ingredients

2 tsp cumin seeds
2 tsp honey
2 tbsp harissa ( I bought mine at Wegmans)
2 tbsp melted butter
1 tbsp olive oil
2 bunches of carrots, cut in half longitudinally.
2 tsp lemon juice

  1. Preheat the oven to 450F.
  2. In a large bowl, mix together the cumin, honey, harissa, butter, oil and 1 tsp of salt. Add the carrots, mix well, then spread out on a large parchment-lined baking tray. Make sure to avoid overcrowding.
  3. Roast for 15 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.
  4. Add the lemon juice, cilantro and/or pomegranate seeds if desired.

Ottolenghi Hummus

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Homemade hummus is fresh, light and delicious. I used canned chickpeas for this recipe, which originally has dried chickpeas. Enjoy!

Ingredients

1 can organic chickpeas, drained
1/2 cup of organic tahini
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water (more depending on the thickness of your tahini)
1-2 pinch salt, to taste
Extra virgin olive oil

Drain the chickpeas. Place the chickpeas in a food processor and process until you get a stiff paste. Add the tahini paste, lemon juice, garlic, and salt. Add more water, 1 tablespoon at a time to get proper consistency. Allow it to mix for about five minutes, until it is smooth and creamy. Place in a bowl with plastic wrap touching the hummus, rest for about 30 min. Use the end of a spoon to make lines in the hummus and then pour extra virgin olive oil. Serve with yogurt infused flatbread.

Black Pepper Tofu

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Our family is eating meat-free this week for a Hindu religious festival called Navratri. So I’m using Yotam Ottolenghi’s wonderful vegetarian cookbook, Plenty, to make some creative recipes. I decided to get some extra firm tofu and try this simple blackened tofu dish (healthier version). It was spicy and flavorful. Enjoy!

Ingredients

1 packet of extra firm tofu- cut into inch cubes

Vegetable oil for frying tofu

Cornstarch to dust the tofu

2 tablespoons butter

2 shallots, thinly sliced

1/2 tsp of red pepper flakes

2 cloves of garlic, crushed

1 tablespoon of ginger paste

2 tablespoons of dark soy sauce

2 tablespoons of soy sauce

1 tablespoon of sugar

1 tablespoon of black pepper, freshly ground

2 tablespoons of green onion, diced small

Directions:

  1. Heat oil in non-stick pan, add tofu cubes and fry gently until all sides are golden brown, then place on paper towels.
  2. Clean pan and add 2 tablespoons of oil with 2 tablespoons of butter, add shallots, chili flakes, garlic and ginger. Saute on low to medium heat for 5 min, then add soy sauces and sugar. Stir and add the black pepper.
  3. Add the tofu to the sauce, and stir gently, add green onions on top. Serve with basmati rice.

Kashmiri Televor (Sesame Bagel)

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Obviously we are all practicing social distancing, so I’ve decided to make use of my time at home in between telemedicine appointments. Today’s project was to make a classic Kashmiri bread, televor, enjoyed with pink salt tea (sheer chai). It’s similar to a sesame bagel. I used a french flour used for baguettes but you can using any all purpose flour, so your dough might need more or less water. Enjoy and stay safe.

Ingredients:

3 cups all purpose flour

1/2 tablespoon of quick rise dry yeast

1/2 tablespoon of sugar

1/2 tablespoon of salt

2 cups of water (80F) important to get the yeast to grow

Sesame seeds

Butter

Directions:

  1. Mix the dry ingredients, flour, sugar, salt, yeast.
  2. Add the warm water slowly while mixing. ( I used the dough hook on my Kitchen aid). Continue to mix the dough for 7-8 minutes using the mixer to get a soft dough.
  3. Place dough in a bowl, cover with 1 tablespoon of olive oil and let it rest for an hour in a warm place with a kitchen towel over the bowl.
  4. The dough should rise nicely after an hour.
  5. Shape the dough into a log, and cut into 6-8 pieces (depending on how big you want them, they will get bigger)
  6. Take each round piece and create a hole in the middle.
  7. Place on a floured counter and cover with a towel for 30 minutes so they rise again.
  8. Preheat your oven to 430 degrees F.
  9. Meanwhile take each piece and add to boiling water in a large pan on the stove, 1 minute on each side. (I did 2-3 at a time in a wok).
  10. Once finished place on paper towel for 5 minutes.
  11. Either butter the sheet pan or use parchment paper to line it.
  12. Brush each piece with melted butter and then sprinkle with sesame seeds.
  13. Place all the pieces on the sheet pan and bake at 430F for 35-40 minutes.
  14. Make sure they are nice and crispy, golden brown on top.
  15. Let them cool and enjoy with a warm beverage. Kashmiris usually have televor with a pink salt tea (sheer chai).

 

Capellini with Roasted Tomatoes

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The origins of capellini trace back to areas surrounding Naples. It’s thin rod shaped pasta has a round section and its thickness can vary between 0,85 mm and 0,92 mm. It pairs  perfectly with a light broth made of olive oil and herbs. Adding roasted tomatoes adds to the fresh flavor.

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Ingredients:
1/4 cup extra-virgin olive oil
2 tablespoons minced garlic (4-6 cloves)
1-2 pints of small cherry or grape tomatoes
1/2 yellow onion, cut into thin slices and caramelized with 1 teaspoon of sugar
15 large fresh basil leaves, chopped finely
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 box of dried capellini
1 1/2 cups freshly grated Parmesan cheese, if desired.
Salt to taste

Heat on medium a 1/4 cup of olive oil in a large pan or dutch oven. Add the thin slices of onions with some sugar. Once color of onions is light brown add the garlic to the oil for one minute. Then add the tomatoes, basil, parsley, thyme, salt, pepper, and red pepper flakes. Roast the tomatoes for five minutes. While the tomatoes are cooking, add the capellini to the boiling water and cook for three minutes or as per directions on the box. Drain the pasta and save one cup of pasta water.
Toss the pasta in a serving bowl with the roasted tomato mixture, add Parmesan cheese if desired. Also sprinkle some fresh basil and extra-virgin olive oil as desired. Enjoy.

 

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Flounder with Poblano & Corn Salsa

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This is a great dish for a light meal on the weekend.  It’s fresh, appetizing and easy to make. Also the salsa brightens the milder flounder.

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Ingredients:

3-4 fillets of fresh flounder

Extra virgin olive oil

1 to 2 cups of corn

One poblano pepper, cut into thin stripes

One small onion, diced

Fresh Cilantro

1/2 avocado, cut into small cubes

1-2 cloves of garlic, cut finely

1/2 lemon, juiced

1/2 lemon, garnish

Salt and pepper to taste

All purpose flour for dredging

 

Instructions:

In a nonstick skillet, spread the poblano strips evenly and cook over medium-high heat, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, about 2 minutes. Transfer the salsa to a bowl and let cool to room temperature. Mix in the avocado, lemon juice and cilantro and season with salt and pepper
Season the flounder with salt and pepper. Dredge the flounder in the flour lightly. Heat a teaspoon of olive oil and add 2 fillets at a time, cook over medium-high heat until golden brown on the bottom, about 3 minutes. Turn and cook another minute longer. Transfer the flounder to plates and top with the salsa. Serve with a lemon wedge and a nice Chardonnay. Enjoy!

 

 

 

 

 

Nicoise Salad

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Yesterday my wife mentioned having a Nicoise salad for dinner tonight. This salad originates from Nice, France. It is traditionally made with hard boiled eggs, Nicoise black olives, tomatoes, and anchovies. There are multiple other additions to the salad by different chefs over the 20th century. It is a beautiful salad for a party. Enjoy!

 

Dressing:

1 tablespoon dijon mustard

1 tablespoon lemon juice

3 tablespoons extra virgin olive oil

Salt and black pepper to taste

1 garlic clove, minced

Salad

4 small red potatoes, boiled and halved

1 red beet, boiled and sliced

4 large eggs, hard-boiled, halved

a handful of green beans, blanched

6 cherry tomatoes, halved

1/4 cup of fresh basil, chopped

15 black olives

1 cucumber, peeled and sliced thin

1-2 cans of tuna packed in olive oil, drained

3-4 anchovies, diced small

Instructions:

  1. Dressing- Mix finely minced garlic with olive oil, lemon juice, dijon mustard, salt and pepper to taste.
  2. Salad- Boil the eggs- usually takes about 12 minutes. Boil potatoes, beet and green beans until the desired consistency. Arrange all of the ingredients on a platter, add dressing and olive oil as desired. Salt and pepper to taste.

 

 

Olive Oil Cake

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I really enjoy a crusty, moist cake for dessert with my tea. However, most cakes are made with butter for moisture. This olive oil cake allows a rich and decadent treat with a hint of citrus and almond. Enjoy!

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 teaspoon orange zest

1 teaspoon lemon zest

1/4 cup whole milk

3/4 cup extra-virgin olive oil

2/3 almonds, toasted and crumbled

Powdered sugar, for sifting

  1. Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan, I use a spring-form pan.
  2. Whisk the flour, baking powder, and salt in a bowl.
  3. In a mixer, beat the sugar, eggs, and zest until pale and fluffy.
  4. Beat in the milk.
  5. Gradually beat in the oil. Nice and slow!
  6. Add the flour mixture then the almonds.
  7. Transfer the batter to the prepared pan.
  8. Place cake pan on baking pan to collect any possible spills. Bake for 35-45 min, it’s done when the toothpick in the center comes out crumbly.
  9. Cool for 15 minutes on a rack.
  10. Remove cake and sift powdered sugar over the cake.