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Pickled Jalapenos

July 24th, 2019 Comments off

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas. This recipe is from Joe Beddia, the dough master behind Philadelphia’s cult favorite, Pizzeria Beddia.

Ingredients

  • 3 garlic cloves, smashed
  • 2 tablespoons fine sea salt
  • ¼ cup white wine vinegar
  • 12 large serrano chiles or jalapeños, thinly sliced into rings

Recipe Preparation

  • Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.

    (Note: This is a very simple recipe, with very simple results.  Some other herbs to add: a sprig of thyme; and/or rosemary; and/or peppercorns; and/or your favorite.)

  • Do Ahead: Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.

    https://www.bonappetit.com/recipe/pickled-chiles

  • from https://www.bonappetit.com/recipes/slideshow/jalapeno-recipes
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Something There Is About Rowing Crew

July 19th, 2019 Comments off

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Minestra di patate e peperoni rossi

July 15th, 2019 Comments off

Minestra di patate e peperoni rossi – red pepper, tomato and potato soup

Prep 15 min
Cook (including resting) 1 hr 25 min
Serves 4

6-8 tbsp olive oil
1 red onion
, peeled and sliced
Salt and black pepper
1 large potato
(about 400g), peeled and diced
2 large red peppers, deseeded and diced
2 large tomatoes, peeled, deseeded and roughly chopped
1 handful spinach or chard
Red-wine vinegar
(optional)

Put the olive oil, onion and a pinch of salt in a large, heavy-based pan over a medium-low heat. Cook, stirring for five minutes.

Add the potato, peppers and tomatoes, and cook for a few minutes more, stirring so all the ingredients are coated with oil.

Add 1.2 litres of water, bring to a boil, then reduce to a simmer for an hour, adding the spinach or chard in the last 10 minutes if you are including it.

Add salt and pepper to taste, and a little red-wine vinegar if you wish. Let the soup sit for 15 minutes before serving warm.

From The Guardian

 

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Za’atar (Somali condiment)

July 14th, 2019 Comments off

 

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon sumac
  • 1 tablespoon ground cumin
  • 1 tablespoon sesame seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

    Preparation

    • Combine chopped fresh oregano, sumac, ground cumin, and sesame seeds. Stir in kosher salt and freshly ground black pepper. DO AHEAD Can be made 2 weeks ahead. Store airtight at room temperature.

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Maraq digir — Somali bean stew

July 14th, 2019 Comments off

Serves 2 as a main or 4 as a starter
fresh coriander (cilantro)  1 bunch
tomatoes 3 medium
green chillies 1-2
ginger ½ thumb (optional)
dried adzuki beans 200g
onion 1, peeled and sliced
olive oil 1 tbsp
xawaash spice blend 1 dsp (see below)
tomato paste 1 level dsp, or to taste
salt to taste

For the xawaash spice mix (makes about 35g or 4 heaped dsp)
cumin seeds 2 dsp
coriander seeds 2 dsp
black peppercorns 1 dsp
flat cinnamon bark 2cm piece
cardamom seeds 1 tsp
whole cloves 1 tsp

To make the xawaash, dry heat all the spices in a frying pan on a medium heat for about 2 minutes or until they begin to give off a lovely warm aroma. Once you can smell this, take it off the heat.

Use a coffee grinder or pestle and mortar to grind everything down to a powder.

If you want to make a big batch, just double the quantities, and it should last in an airtight container in the dark for up to 3 weeks. It can last longer, but the potency deteriorates – I use a lot of xawaash, so I get through it quickly.

To make the maraq digir, whizz up the coriander, tomatoes and chillies in a blender. Sometimes I add fresh ginger to give it an extra boost. Put the mixture to one side.

In a saucepan, boil the adzuki beans for about 20 minutes. (You can also use tinned fava beans.) Fry the sliced onion slowly in the olive oil until slightly caramelised. Stir in the xawaash spice blend. Fry a little longer, then add the coriander and tomato mixture, with some tomato paste. Add salt to taste.

Leave to simmer for about 20 minutes, adding a little water if needed. Add the beans and cook for another 15-20 minutes, then mash some of the beans.

I like it with feta and black olives and lots of olive oil on top. Serve with pita or naan bread, za’atar  (dipping spice) and olive oil.

 

from The Guardian https://www.theguardian.com/food/2019/jul/14/recipe-that-reminds-me-of-home-souvlaki-somali-bean-stew

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Gazpacho

July 9th, 2019 Comments off

Gazpacho — from Epicurious

Ingredients

    • 2 large tomatoes (about 1 pound)
    • 1 large cucumber, peeled, halved lengthwise, seeded
    • 1 medium onion
    • 1 large roasted red bell pepper (available in jars)
    • 3 cups tomato juice
    • 1/2 cup chopped fresh cilantro
    • 1/3 cup red wine vinegar
    • 1/4 cup olive oil
    • 1/8 teaspoon hot pepper sauce (such as Tabasco)

Preparation

    1. Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.
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