INDIAN SPICED CHICKEN WITH CHICKPEAS AND SPINACH

Posted in Poultry by sallybr

Another great recipe using my beloved pressure cooker, but no need to run away if you don’t own one, the original method (found here) uses a regular pan. We’ve been so busy lately (by lately I guess I mean a few years in a row…) that shortcuts to get dinner at the table faster are more than welcome. As long as they don’t compromise flavor. No need to worry about it in this recipe, flavorful is one adjective that comes to mind to describe it.

INDIAN SPICED CHICKEN WITH CHICKPEAS AND SPINACH
(adapted from Bon Appetit)

1 tablespoon vegetable oil (I used grape seed oil)
6 boneless, skinless chicken thighs
Kosher salt
1 tablespoon unsalted butter
1 large shallot, thinly sliced
1 + 1/2 tablespoons grated ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, rinsed
1 cups chicken broth
5 ounces baby spinach
1/4 cup Greek yogurt
1/4 cup cilantro leaves, coarsely chopped (optional)

Heat oil in a large heavy pot over medium-high heat or in your pressure cooker. Season chicken with salt. Working in batches, cook chicken, reducing heat as needed to prevent over-browning, until golden brown on all side.Transfer to a plate.

Add butter and shallot to drippings in pot; season with salt. Cook, stirring often, until soft and fragrant. Stir in ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and chicken broth. Return chicken and any accumulated juices to pot. Bring to a simmer. Cover pot and either braise it in a 325 F oven for about 50 minutes, or cook under pressure for 15 minutes.

Quickly release the steam (or place the closed pan under running cold water in the sink), and when the pressure equalizes open the pan. Return the pan to the stove, add the spinach and simmer for a couple of minutes until wilted. Stir yogurt into cooking liquid, mix gently and serve right away, sprinkled with fresh cilantro, if you like.

ENJOY!

to print the recipe, click here

Comments: I absolutely love the way pressure cooking intensifies the flavors of a sauce, and this one with all the warm spices and the chickpeas turned out quite spectacular indeed. The recipe made so much sauce that even after leftovers were enjoyed at lunch, a little sauce remained. I went at it with a spoon on day 3. Yeah, that good. And, of course the time-saving aspect is hard to be neglected…

Screen Shot 2016-02-28 at 1.02.19 PM

This recipe could be served quite simply with a slice of naan bread, but I opted for cauli-rice and some snow peas sautéed in olive oil and a little mint. We ate like the King and the Queen… except for the fact that we did the dishes afterwards. I doubt royalty deals with such mundane issues. Their loss. Doing dishes can be a lot of fun. All you need is the right music in the background…

😉

ONE YEAR AGO: Curry Cardamon Cookies

TWO YEARS AGO: In My Kitchen, March 2014

THREE YEARS AGO: Boeuf Bourguignon for a Snowy Evening

FOUR YEARS AGO: Chickpea Salad

FIVE YEARS AGO: Soft Spot for Chevre

SIX YEARS AGO: Roasted Onion and Asiago Cheese Miche

25Feb2016

CREAMY BROCCOLI AND MUSHROOM CASSEROLE

Posted in Vegetarian-friendly, Veggies by sallybr

One more time I am sharing a recipe from the super athlete Mike, who runs the blog The Iron You. For those who like to experiment with a lower carb or Paleo nutrition, eggs are a fundamental ingredient. Great source of protein and fat, they are so versatile: you can make a nice omelette, frittatas, egg muffins, egg bakes, adding all sorts of ingredients from meats to veggies. I eat a lot of eggs each week for lunch, usually sunny side up or scrambled, sometimes hard-boiled, but at dinner time I opt for more elaborate uses, souffle’ being a favorite when I don’t mind splurging a little. This casserole is quite low in carbs, but feels like splurging. Satisfying without making you feel uncomfortably stuffed. Perfect side dish, if you ask me…

CREAMY BROCCOLI AND MUSHROOM CASSEROLE
(slightly modified from The Iron You)

1 ½ pounds broccoli florets
2 tablespoons coconut oil
1 medium shallot, thinly sliced
1 celery stalk, finely diced
1 pound white button mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon fine grain salt
½ teaspoon sweet paprika
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
4 eggs, at room temperature
1 cup full fat coconut milk

Heat oven to 350°F and place a rack in the middle. Grease a 9×13 baking dish with olive oil.
Place an inch of water in a saucepan with a steamer and bring to a boil. Steam the broccoli for 5 minutes, until tender but still firm. Remove from the heat and let cool.

While the broccoli cools, melt coconut oil in a large skillet over medium-high heat, add the shallot and celery and sauté until translucent and fragrant, about 5 minutes. Add mushrooms, thyme, salt, paprika, black pepper, and red pepper flakes. Sauté until mushrooms have browned a bit, about 8 minutes.

When broccoli florets have cooled down a little bit, chop the larger ones into bite-sized pieces. Add broccoli to the skillet and gently stir until combined. Pour the broccoli-mushroom mixture into the prepared baking dish. In a bowl whisk eggs with coconut milk and pour over broccoli mixture. Bake for 45 to 50 minutes until golden-brown.

ENJOY!

to print the recipe, click here

Comments: If you google recipes for low-carb egg bakes or egg muffins, you’ll end up with thousands of hits to choose from. For the most part, they can be divided in two categories: those that use just eggs to bind the ingredients, and those that rely on dairy (quite often heavy cream). I am not too fond of recipes that use only eggs because they end up with a rubbery texture I don’t care for. As to the ones loaded with heavy cream, they feel overly rich for my taste. This recipe solves both problems, the texture is perfect, and it has just the right amount of naughty… We enjoyed it back in December, actually. Obviously, it’s taking me a while to share, but the weather is still appropriate for casseroles. Make it and you will fall in love with it too. You can add different veggies, in fact soon I intend to try a version using carrots and zucchini. I might even get my spiralizer out just for fun, and a bit of added naughty.

Mike, thanks for all the great dishes you blog about, two thumbs up for this one!

ONE YEAR AGO: Maple Walnut Biscotti

TWO YEARS AGO: Barley Risotto with Peas

THREE YEARS AGO: Oatmeal Fudge Bars

FOUR YEARS AGO: Cauliflower Steaks

FIVE YEARS AGO: Soft Spot for Chevre

SIX YEARS AGO: Quick sun-dried Tomato Crostini

21Feb2016

ASIAN STYLE SHORT RIBS

Posted in Beef by sallybr

Vegetarians & vegans, avert your eyes!

This is a post for those who appreciate indulging in beef in all its glory, and we are part of this team. We need to have our beef-fix at least once a week, and do so with gusto… I was a bit surprised when I realized that this recipe from Fine Cooking was not in the blog, because I’ve been making it for years, ever since it was published in the magazine back in 2003. It is so simple to make, the only work involved is browning the ribs, but once you are done with that, it is cake. Actually it is braise. Three hours of the oven working for you, as the house smells better and better. Star anise is probably the only ingredient you might not have in your pantry. However, you should really get it because it turns this dish (and many others) into a complete winner. We enjoyed it on Valentine’s Day, which this year fell conveniently on a Sunday. Perfect day for this kind of cooking. I got started early in the morning, put the pan in the fridge so that the fat congealed to the surface, and skimmed most of it off before serving. Comfort food by definition. If you are a beef lover, you must make this before winter is over (and typing these words made me get up and do a happy dance).

Steaming beauty…

ASIAN STYLE SHORT RIBS
(adapted from Fine Cooking magazine)

1 + 1/3 cups drained canned whole tomatoes, coarsely chopped
1/2 cup soy sauce
2/3 cup water
1/2 cup dry vermouth
2 tablespoons light brown sugar
4 whole star anise
6 to 6-1/2 pounds beef short ribs on the bone
Freshly ground black pepper
1-1/2 tablespoons vegetable oil; more as needed
1-inch piece fresh ginger, peeled and cut into 8 slices
6 large scallions (white and green parts), cut into 2-inch lengths

Position a rack in the center of the oven and heat the oven to 325°F. Put the tomatoes, 2/3 cup water, the soy sauce, vermouth, and brown sugar in a bowl and stir. Add the star anise.

Pat the short ribs dry with paper towels and season them with pepper. In a pot that’s large enough to hold all the ribs in no more than two layers, heat the oil over medium-high heat. Put as many ribs in the pot as will fit without crowding and brown them on all sides. Transfer to a platter. Brown the rest of the ribs, adding more oil if needed, and transfer to the platter.

Pour off the fat from the pan, reduce the heat to low, and add the ginger and scallions, stirring and pressing them against the pot, for 1 to 2 minutes to bring out their flavor. Return the ribs to the pot and pour the tomato and soy sauce mixture over them. Bring to a simmer and cover. Transfer the pot to the oven and braise the ribs, lifting and turning them about every half hour, until the meat is very tender and starts to fall off the bone when pulled with a fork, about 3 hours.

Transfer the ribs to a serving platter (or if you’re working ahead, transfer them to a baking dish; refrigerate, covered, when cool). Pick out and discard the ginger and star anise from the pot and pour the remaining sauce into a large, clear measuring cup. When the fat rises to the surface, after about 5 minutes, spoon it off and discard. If you’re working ahead, cool the sauce in the pot, refrigerate it, and skim the solid fat off the top. When it’s time to reheat the ribs, return them to the pot and heat gently in the oven.

Adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: The picture above shows you what to look for at the end of braising. Bones almost completely exposed, and the meat begging to be pulled off, literally melting away from it. Fine Cooking says from 2.5 to 3 hours, I went for 3 full hours, then turned off the oven and left the pot inside for a little while, maybe 15 minutes more. I did have to add a bit more water 2 hours into the braise, make sure you pay attention to that.

The star anise gives this sauce a very unique and wonderful flavor. We thought this dish would feel comfy in a restaurant run by Thomas Keller. It was that great! Meat super tender, luscious sauce, perfect match for mashed potatoes (or any other root veggie puree). Of course, cauliflower mash or polenta would be amazing too. A great option for entertaining, as you can make the whole thing a couple of days in advance, it will only get better as it sits in the fridge. A rustic loaf of bread to soak up the fantastic sauce is recommended.

Happiness on a fork!

ONE YEAR AGO: Herbed Goat Cheese Souffles

TWO YEARS AGO: Barley Risotto with Peas

THREE YEARS AGO: Jammin’ Blueberry Sour Milk Pancakes

FOUR YEARS AGO: Scallops with Black Pasta in Orange Cream Sauce

FIVE YEARS AGO: Stir-fried Chicken with Creamed Corn

SIX YEARS AGO: Potato, Cheddar, and Chive Torpedo

17Feb2016

WALNUT CRANBERRY SOURDOUGH BREAD

Posted in Breads by sallybr

Not too long ago I shared with you The Best Sourdough Recipe, and in that post mentioned that a second bread from Maurizio’s site was undergoing fermentation. So, here I am to talk about that bread, probably one of the top ten best we’ve enjoyed in the Bewitching Kitchen. Considering how many loaves of bread I’ve baked through several years of blogging (almost seven, my friends), I wouldn’t take such a remark lightly… Something about mixing a sweet and tart fruit with toasted walnuts, plus the complex flavor of the sourdough makes this loaf pretty spectacular. It was superb with a nice Roquefort cheese, but toasted and enjoyed even without adornments it was a feast for the taste buds.

WALNUT CRANBERRY SOURDOUGH
(adapted from The Perfect Loaf blog)

for the liquid levain starter:
(make 12 hours before making the dough)
35 g liquid starter (at 100% hydration)
35 g whole wheat flour
35 g bread flour
70 g water

for the final dough:
400 g white bread flour
88 g whole wheat flour
12 g rye flour
440 g water at about 90 degrees F (divided, 400 g + 40 g)
10 g sea salt
100 g toasted walnuts, in pieces
70 g dried cranberries
125 g levain (made as above)

Build the liquid levain 10 to 12 hours before you want to make your final dough. Leave it at room temperature (around 72 F).

Next morning, mix flours and 400 g of water very well in a bowl and cover. Ensure all dry flour is hydrated. Leave it to autolyse for 1 hour. Add the levain with the reserved water and hand-mix it into the dough until it is very well incorporated. Leave it 30 minutes at room temperature, or if you have a proofer, set it to 78 F and keep the dough at this temperature all the way through. After 30 minutes, add the salt, and mix well.

After the salt is incorporated perform folds for about 2-3 minutes in the bowl. Grab under one side, pull up and over to the other side, then rotate the bowl a bit and repeat. Do this about 30 times or so (it goes fast and easy). At the end the dough should still be shaggy, but it will be a little more smooth and will slightly start to hold itself together more in the bowl. Now you are ready to start bulk fermentation. If your home is at 78 to 82 F, bulk fermentation should last 4 hours.

During fermentation, do 4 to 5 sets of stretch and folds (I did five), adding the walnuts and cranberries on the second cycle of folding. Perform the first three foldings at 15 minute intervals, the remaining ones at 45 minute intervals then leave the dough to ferment for a full hour undisturbed. If your dough is too “weak”, seeming to lack structure, add one extra cycle of folding, then leave the dough undisturbed for another hour.

Lightly shape the dough into a round, cover with inverted bowl or moist towel, and let rest for 20 minutes. After 20 minutes remove the towel or bowl and let the dough rest 5 more minutes exposed to air. This step helps dry out the dough just a bit so it’s not too sticky during shaping. Lightly flour the top of your dough rounds and flour the work surface. Shape into a batard or boule. Place in a banneton very well floured, leave it at room temperature for about 20 minutes, then retard in the refrigerator for 15-16 hours.

Heat oven at 500ºF. Bake 20 minutes at 500ºF with steam, and an additional 25-35 minutes at 450ºF, until done to your liking. Cool completely on a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: For a bread so heavy with goodies, the crumb turned out a lot more open than I expected. I decided to add one extra cycle of folding (for a total of five) because I felt the dough was asking for it. When the dough speaks to me, I listen. This method of retarding the dough in the fridge overnight and baking early next morning is perfect. You can use this basic recipe and add other nuts, seeds, dried fruits, olives, just use it as a basic formula. If your additions are heavy, wait for the second cycle of folding to incorporate them, because it will be easier. The proportion of white, whole wheat and a touch of rye was perfect to our taste, I would not change it a bit.

Maurizio, thanks again for a great recipe!

ONE YEAR AGO: Ottolenghi in Brazil?

TWO YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

THREE YEARS AGO: 2012 Fitness Report: P90X2

FOUR YEARS AGO: Caramelized Bananas

FIVE YEARS AGO: Roasted Lemon Vinaigrette

SIX YEARS AGO: Whole Wheat Bread

13Feb2016

RASPBERRY CHOCOLATE TRUFFLES

Posted in Desserts, Desserts, Sweets by sallybr

I feel the need to redeem myself after sharing a recipe that reduced my life expectancy a little, and added considerable more gray hair around my face. Maybe you are like us and prefer to stay home in Valentine’s Day? After all, it’s hard to beat a home-cooked dinner with the fireplace going and a nice glass of wine… Maybe you are planning on a store-bought dessert to make your life easier? Well, I am here to change your mind. This is one of the simplest ways to end a romantic meal, and so easy to put together it is almost a non-recipe. You can make it the day before, you can make it in the morning, you can make it just a couple of hours before showtime, whatever suits your schedule. Come to think of it, it is the antithesis of a sugar cookie with royal icing. And, let’s face it, a truffle is a lot more elegant and grown up. Plus no need to spend 1 hour and 49 minutes cleaning up the kitchen when you’re done. The recipe comes from the new FoodTV show Giada Entertains, which truth be told puts me in a compulsive eye-roll mode. Still, some recipes seem like winners, and this is definitely one. She called them poppers, I am calling them truffles, and you’ll soon understand why.

RASPBERRY CHOCOLATE TRUFFLES
(from Giada de Laurentiis)

3/4 cup heavy cream
8 ounces dark chocolate (70 percent), chopped fine
Three 0.33-ounce packages cherry Pop Rocks
12 raspberries

Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.

To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours. I refrigerated them overnight. Just before serving, unmold the tarts.

ENJOY!

to print the recipe, click here

Comments: As you know, I did not grow up in the US, so most kid-friendly candies are unknown to me. For instance, popping candy, or pop rocks. I was clueless about them, but when I saw Giada’s face as she poured some in her mouth, I could not wait to try some myself. Problem is, they were nowhere to be found. I searched all grocery stores, even tried Walgreens, but no luck. So I did what any sensible human being does, took a virtual stride to amazon.com and placed an order. I specified the flavor used in the show, Original Cherry. The package took forever to arrive, but when it did, watermelon pop was inside. Oh, well, it’s also pink, and it pops. I decided to go with it.

The crystals made cute noises when I poured the ganache on top, but by the time we enjoyed the truffles, no one could tell there was anything in them apart from chocolate and the crowning raspberry. Still, they were perfectly delicious, fantastic texture, creamy, luscious, dream-inducing… just pop-less. Oh, well. Maybe you need to consume them within a couple of hours so that the candy won’t completely dissolve in the truffle? A carefully controlled experiment is needed. At any rate, if you don’t have popping candy around, don’t let that stop you. They will be perfect to close your romantic meal…