BLACK OLIVE TAPENADE AND DEVILED EGGS

Tapenade-flavored deviled eggs! A great departure from the classic, this was a recent blog post by my dear friend Karen. We love deviled eggs so I was quite excited when she shared her version that included a hefty dose of black olive lusciousness to make them even more special. At first I thought we had one of those convenient ready-made jars from Trader Joe’s sitting in our pantry, but of course, the moment I had a very important use for it, they were nowhere to be found. I had to take matters into my own food processor. You know what? Home-made is infinitely better. There’s a fresh taste to it, plus I could customize it adding a bit of orange zest. Total winner!

BLACK OLIVE TAPENADE
(adapted from many sources)

1 + 1/2 cups pitted black olives
1 teaspoon anchovy paste
2 tablespoons capers, rinsed
juice of half a lemon (taste and add more, if you like)
chopped fresh parsley to taste
olive oil to desired consistency
salt and pepper
orange zest

Add all ingredients to the bowl of a food processor, except olive oil, salt, pepper, and orange zest. Process until smooth. With the motor running, drizzle olive oil until it gets to the consistency you prefer, I added a bit less than 1/4 cup.  Season with salt, pepper, and add orange zest at the very end.

BLACK OLIVE TAPENADE DEVILED EGGS
(slightly modified from Karen’s Kitchen Stories)

6 hard-boiled eggs
1/4 cup full-fat yogurt
1/2  tsp Dijon mustard
1/8 teaspoon cayenne pepper
1 heaping tablespoon (or more to taste)  olive tapenade
salt and freshly ground black pepper to taste
Paprika for garnish

Peel and slice the eggs in half, lengthwise. Place the yolks into a bowl and mash with a fork. 

Add the yogurt, mustard, and cayenne pepper, and mix until smooth. Add the tapenade and salt and pepper and stir until thoroughly combined. Place the yolk mixture into a piping bag and pipe into the egg white cavities. Sprinkle with paprika and chill until ready to serve. You should chill too, it’s an easy recipe, perfect for entertaining.

ENJOY!

to print the recipes, click here

Comments: Confession time. I gave you the recipes with more or less precise measurements, but I did not use a single measuring cup or spoon to make them. Because I’ve been baking so much, I get pretty tired of measuring and weighing items. When it comes to a savory recipe, I want freedom. So I pretty much eye-balled everything. And used my taste buds to judge if I needed more capers, more lemon, more parsley. I advise you to do the same, it is quite liberating (wink, wink). Yes, no two attempts will be exactly the same, but isn’t that part of the charm of cooking? Now, of course baking is another story, your goal is to reach that perfect mousse emulsion, the cake with correct structure and moisture, the macarons with the perfect mixing of almond to meringue. Precision rules.

These turned out delicious! I made a batch on a Saturday morning while The Man was playing golf and the plan was to surprise him with the platter ready and waiting. But he finished the game early, and arrived while I was piping the filling. So there you go, you got to see a picture of the process.

I like to use yogurt instead of mayo, as mayonnaise does not enter our home, but you should go the more authentic route if you prefer.

Karen, thanks for constantly inspiring me, as you know I have a huge list of recipes to try from your site, but I jumped on this one like Buck jumps on a snake in the backyard. Sorry for the image, but it’s accurate.

ONE YEAR AGO: Blueberry Crumble Coffee Cake

TWO YEARS AGO: Fresh Strawberry Yogurt Bundt Cake

THREE YEAR AGO: Quinoa Salad with Red Grapes and Avocado

FOUR YEARS AGO: Strawberry Coffee Cake

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EIGHT YEARS AGOCinnamon Turban Bread

NINE YEARS AGO: Summertime Gratin

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DEVILED EGGS GO GREEN

First things first:
Thank you to all of you who contributed by donating or sharing my gofund page on behalf of our graduate student Aritri.

Deviled eggs. Either you hate them or you love them, there’s no in-between. They are retro, I suppose, in the sense that their popularity seems to have faded compared to say, 20 years ago. But they are more retro than that, as the term dates to the XVIII century, applied to foods that carry a lot of spicy heat. My version added some avocado to the filling, and we both thought it was a nice little twist on this classic.

AVOCADO DEVILED EGGS
(from the Bewitching Kitchen)

6 eggs, hard-boiled and peeled (obviously)
2 medium avocados, ripe and tender
2 tablespoons full-fat yogurt
1 tsp Sriracha sauce (or more, to taste)
1 tsp lemon juice
salt and black pepper to taste
generous sprinkle of Tajin for serving

Cut the eggs in half, and gently scoop out the yolks, placing them in a small bowl.

To the yolks, add all other ingredients, except Tajin, and mash it all together with a fork.  Transfer the mixture to a piping bag or simply fill the egg whites with a small spoon. Divide the filling on all egg whites, you might have a little bit leftover. It goes nice on a piece of baguette or Ak-Mak cracker.

Sprinkle with Tajin, and serve.  It keeps well in the fridge, cover lightly with Saran-wrap.

ENJOY!

to print the recipe, click here

Comments: Honestly, I don’t know why I don’t make deviled eggs more often. It is such a delicious little treat, retro or not, I could not care less. It is tasty, and Phil loves it.  He arrived home from golf on a Sunday and I surprised him with this batch. I don’t know if he was smiling so much because of his score (he had shot 72 and beat all his buddies) or if the deviled eggs were part of it. At any rate, these are awesome. I know some people don’t think avocados and eggs make a good match, and yes, maybe the whole “break an egg inside an avocado half and bake it” is pushing it a little. But in this preparation? No issues, I promise. I would make it for company anytime. And if you don’t have Tajin, don’t let that stop you. A little freshly ground pepper will do. But Tajin is pretty awesome, a perfect match for avocados, so if your grocery store carries it, bring a little bottle home.

ONE YEAR AGO: Tiramisu

TWO YEAR AGO: Pulled Pork, Slow-Cooker version

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FIVE YEARS AGO: Leaving on a Jet Plane

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EIGHT YEARS AGO: Paris, je t’aime!

 

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COCKTAIL SPICED NUTS


Beware. These are addictive. They seem quite innocent, sitting there with their unpretentious looks, but once you grab a few, you’ll be back for more. Perhaps more than you thought you would. Most recipes call for way too much sugar, I used just enough to give a hint of sweetness. They are more about spice. Not too much, though. Honestly, I think they are close to perfection, but feel free to change the proportion of spices, add different ones, and if that’s what rocks your boat, add more sugar. Just make sure to include the egg whites, they offer a natural “glue” for the spice mixture to adhere to the nuts, and a very delicate texture after baking. These keep well at room temperature, so they could turn into excellent gifts for the holidays inside a nice plastic bag with a cute bow. If you are into that sort of thing.

COCKTAIL SPICED NUTS
(adapted from several sources)

3 cups nuts of your choice (I used walnuts, cashews, and almonds)
1 Tablespoon water
1 egg white
1 teaspoon salt
1/4 cup sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon hot curry

Heat oven to 250 F. Lightly coat a baking sheet with oil spray.

Combine all spices in a small bowl. Reserve.

In a large bowl, whisk egg white with water until frothy, season with the teaspoon of salt and mix well. Add the nuts to the bowl, and combine everything well, mixing gently but thoroughly.  Try to coat the nuts evenly with the egg white.

Add the sugary and spice mixture. Spread over the prepared baking sheet and bake for about 45 to 60 minutes, moving it around every 15 minutes or so, until fragrant and starting to get golden brown.

Remove from oven, let it cool completely, and break the pieces to serve.  I like to transfer it to another baking sheet covered with paper towels so that it cools a bit faster and any excess fat is absorbed by the paper.

ENJOY!

to print the recipe, click here

Comments: I made two batches of these nuts over the past few weeks. Once in a regular oven, once in the crock pot. Yes, you read that right, in the crock pot. The advantage is simply saving space in the regular oven, which was at a premium over Thanksgiving. So I opted to bake them in the slow-cooker, and there they sat, low and slow. You need to watch them a bit carefully after 45 minutes, because the sugar might start to stick at the bottom and get too dark. Just move them around and it will be fine. If using the crock pot, cook them on high for one hour, reduce to low and cook for another 60 to 90 minutes although they might be ready sooner, depending on the power of your gadget.  Once they are ready, spread them on a baking sheet and let them cool completely. That is it. Nice and easy.  I am inclined to say I preferred the texture when they cooked in the crock pot, but both methods ended up very similar.

During the holidays, meals tend towards heavy and rich, so I rather skip appetizers like a cheese platter or goodies that involve bread and crackers. These nuts are a good option. A little serving of olives next to them and you are all set. They are so tasty that I notice some guests nibbling on them after dessert on Thanksgiving dinner…  If that’s not a great endorsement, I don’t know what would be…

ONE YEAR AGO: How the Mighty Have Fallen

TWO YEARS AGO: Festive Night at Central

THREE YEARS AGO: The Perfect Boiled Egg

FOUR YEARS AGO: Light Rye Sourdough with Cumin and Orange

FIVE YEARS AGO: Homemade Calziones

SIX YEARS AGO: Plum-Glazed Duck Breasts

SEVEN YEARS AGO: Holiday Double-Decker

EIGHT YEARS AGO: New York Deli Rye

 

 

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YOU SAY EBELSKIVER, I SAY FALAFEL


Have you heard of ebelskivers? With a fun name that twists the tongue around, ebelskivers are creatures conceived in Denmark, designed to make your mouth water and your waistline expand. Think pancakes in round shape, served as a bite-size delicacy. To properly make them, you need a pan like this one.

With that pan calling the Bewitching Kitchen home, I was eager to make my first batch of ebelskivers. The perfect opportunity shaped up: a bunch of golfing friends came to stay with us and play in a tournament with Phil. My plan was to offer them a special breakfast on Sunday morning before they headed to the golf course. But, I kept that plan well hidden. It would be a surprise. Guess who was really surprised? Yours truly. Their performance on the golf course on Saturday made them all want to get up at the crack of dawn and go practice for a couple of hours before the final outing. Breakfast? Who needs breakfast when there’s golf? They grabbed a bunch of cereal bars and off they went. Oh, well. So much for a carefully planned ebelskiver extravaganza…

So I was left with a virgin ebelskiver pan. Then serendipity hit. I was talking to my friend Elaine and she mentioned making falafel in her “special pan.”  She had no idea I had the same type of pan! You can check her recent blog post about it with a jump here. It turns out hers is a slightly different version, with a larger number os smaller cavities. Falafel… We both love falafel. My pan would no longer be a virgin.

FALAFEL
(adapted from Elaine’s foodbod)

250g dried chickpeas, placed in a large bowl of water and soaked overnight
1 medium shallot, peeled and roughly chopped
1 bunch flat leaf parsley
1 tsp ground coriander
1 tsp ground cumin
1/4 cayenne pepper (optional)
Juice of 1 lemon
Salt to taste
chickpea flour, about 1/4 cup (depending on moisture of your mixture)
1/2 teaspoon baking powder

Wash and drain the chickpeas.

Put everything except the flour in a food processor and chop to a chunky crumb, then put it all into a large bowl. Add the baking powder and enough flour to bring the mixture together in your hands, then create small balls of the mix and flatten them slightly to make the falafel shape.

Put your ebelskiver pan over a low/medium heat and place a small amount of oil in each dip and allow it to heat up briefly. Place a falafel in each dip and cook until done, moving the pan around to make sure it heats evenly.  Turn the falafels gently with a fork when the underside is golden brown, to brown the other side. Remove them to a low oven while you prepare the rest of the meal, or serve right away.

ENJOY!

to print the recipe, click here

 

Comments: These turned out delicious! At first I thought that it would make too much filling and I would have a bunch of falafel mixture leftover. Not the case. For my size pan, with the seven medium-sized cavities, it was almost the exact amount. Because my falafels were bigger than Elaine’s, I decided to add a little baking powder  to help lift them a little more. After I “fried” them on both sides, I placed them in our small toaster oven just to keep warm while I finished the rest of the meal. Great to have an additional use for this pan, in fact I have a few savory recipes that might cook very well in it. A fun toy to play with, that’s for sure….

I served ours drizzled with a mixture of yogurt and tahini, seasoned with a touch of salt and lemon juice. It was quite tasty,  but unfortunately the photo did not do it justice, so I skipped sharing it. Elaine served hers over hummus, her picture is worthy of a cooking magazine. Go check it out…

😉

Sharing is caring… while you’re here, grab a pin!

ONE YEAR AGO: Happy Thanksgiving!

TWO YEARS AGO: Two Takes on Raspberries

THREE YEARS AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

FOUR YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

FIVE YEARS AGO: Chicken Parmigiana, the Thriller

SIX YEARS AGO: Wild Mushroom Risotto

SEVEN YEARS AGO: Tartine Bread:  Basic Country Loaf 

EIGHT YEARS AGO:  Pugliese Bread

 

 

 

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SWEET POTATO “HUMMUS”

My fingers are firmly crossed that there is no such thing as the Hummus Protection Squad, or I’d be in serious trouble. You can call it a “dip” if it makes you feel better, it’s fine with me.  I adapted the recipe from several different sources, but the little detail I loved the most was using the microwave to cook the sweet potato. The flavor was still quite intense and the prep time substantially faster when compared to roasting, steaming, or boiling. Since America Test Kitchen recommended this method in several of their dips, I knew it would work. Those guys work hard to control all variables in their culinary experiments.

SWEET POTATO “HUMMUS”
(inspired by several sources)

1 pound sweet potatoes (two, medium-large)
¾ cup water
¼ cup tahini
1 tablespoons olive oil, plus extra for drizzling
2 tablespoons yogurt
2 tablespoons lemon juice
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground cumin
salt and pepper to taste
toasted sesame seeds (optional)
drizzle of olive oil (optional)

Prick sweet potatoes all over with a fork.  Place them over a paper towel in the microwave and cook until very soft, 10 to 12 minutes. Allow the potatoes to cool down until you can handle them safely. Slice them in half, scoop the cooked flesh, discard the skins.

Place the cooked potato in the bowl of a food processor. Add the water, tahini, olive oil, yogurt, lemon juice, all the spices, and process until completely smooth. Adjust seasoning with salt and pepper

For best flavor, allow the hummus to sit at room temperature for half an hour or several hours in the fridge, bringing to room temperature before serving.  Drizzle with olive oil and toasted sesame seeds, if desired.

ENJOY!

to print the recipe, click here


Comments: First of all, don’t twist your nose at the microwave step. It works not only for sweet potatoes, but – ready for this? – eggplant! If you like to make baba ganush and until now have roasted the eggplant, give the microwave a chance. I intend to blog about it sometime, but it might take a while. I first saw it in an old book by Barbara Kafka, The Microwave Gourmet. Her words: the eggplant cooked in the microwave retains a beautiful green color, rather than taking on the dull brown of roasted eggplant. Mind blowing, don’t you think? Anyway, I hope I convinced you to try it.

I did not expect to like this departure on my favorite classic as much as I did. The texture won me over, big time, it is very creamy. The tahini takes it into hummus territory with the help of all the spices, but has a slightly sweeter and less sharp taste. I cannot quite comprehend that some people would not like the original version, but if you find yourself faced with entertaining these rare individuals, consider making this variation. It will be a hit.  As to what to enjoy it with, we have always been partial to Ak-Mak crackers, but the other day Phil brought home a box of Dr Kracker snackers and I have one word for you: dangerous. Actually, here is another: addictive. They are dangerously addictive. So so good! He found it at Marshalls, but here is a link to amazon, so you can see what I’m talking about. He bought two kinds, one with cheese and one with a mixture of seeds. I cannot decide which one I loved the most.  Even plain they are fantastic. You’ve been warned.

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ONE YEAR AGO: Cauliflower Crust Pizza

TWO YEARS AGO: Silky Rutabaga Puree

THREE YEARS AGO: Bon Bon Chicken: Light and Spectacular

FOUR YEARS AGO: Red Wine Sourdough Bread with Cranberries

FIVE YEARS AGO: Award-Winning Sourdough Baguettes

SIX YEARS AGO: Country Rye (Tartine)

SEVEN YEARS AGO: Penne a la Vechia Bettola

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INCREDIBLY SIMPLE TIMES FOUR

Here I am to share with you not one, not two, but four recipes that are so simple you could make them in your sleep. Each delivers a lot more than you’d expect in flavor and you will find yourself making them again and again. Not necessarily in your sleep.

composite

From top to bottom, left to right, here they are:

CHEESE JALAPENO CRACKERS. Credit should go to Angela, from Divalicious Recipes.  Recently she composed a post with 50 ideas for low-carb appetizers very well-timed for a Super Bowl party.  These crackers are pure cheese, with a kick of Jalapeno. I made only eight for the two of us. There was a bit of an argument over the last one, we could not quite agree on who had the right to grab it. I won. Determination is everything.

crackerstutorial

My version, 50:50 Monterey-Cheddar & Parmigiano.
Baked at 350F for about 10 minutes.
Watched them like a hawk.

MARINATED CUCUMBER SALAD. I saw this recipe at FoodTV the other day, a show I don’t normally watch called Valerie’s Home Cooking. I admit to having a bit of a problem with Hollywood folks turned into FoodTV chefs. Maybe I should open my mind a little? Nah, I like my mind the way it is… Anyway, her recipe sounded great but I adapted on my second time around because she used too heavy a hand on the sesame oil. It pretty much overpowered the delicate cucumber.

cucumber

In a small bowl mix and whisk well:

1/2 cup rice vinegar (unseasoned)
1 tablespoon soy sauce
1 teaspoon white sugar
1 teaspoon dark sesame oil.

Slice one cucumber as thin as you can make it, a mandoline could be helpful. I used a Persian cucumber, so I did not remove the seeds, but if you only find regular ones, removing the seeds is a nice touch. Delicately mix the cucumber slices with the dressing, refrigerate for half an hour if you have the time, but it’s good right away too.
So refreshing!

FRIED EGG OVER LABNEH WITH ZA’TAR. This is unbelievably good!  I confess I’m addicted and have it several times each week for my lunch.  I know you will find the combination a bit odd, but trust me, it is to die for. Just smear some labneh or thick Greek yogurt on a plate. Squirt a bit of lemon juice and a little salt (no need for salt if using labneh). Sprinkle za’tar all over, use a heavy hand if you are a za’tar lover.  Fry an egg whichever way you prefer, for this concoction I like a little bit of a crisp edge. Rest the egg on top of the cold labneh or yogurt mixture. Swoon!

zataregg

I use different spices sometimes.  Sumac goes well, Ras El Hanout is superb, but za’tar is hard to beat. There’s something about the mixture of the runny egg yolk with the cold seasoned yogurt, I never tire of it.  I first saw this combination at Maureen’s beautiful blog, she also included in her cookbook Rose Water and Orange Blossoms, which I own.

BLUEBERRY CHIA PUDDING.  I am usually pretty slow to jump on fashionable ingredients, and most of my adventures with chia seeds have been unremarkable. Not this one. It turned out so good I would serve it for company without thinking twice. It is creamy, sweet and tangy at the same time, the coconut flavor so subtle it would not offend those who are not too fond of it.  All you need to do is remember to soak the chia seeds the day before, or at least a couple of hours in advance.  A minute in the blender, and there you have, Nirvana in a bowl.  You can find the recipe here, but I highly recommend you get the book My New Roots, where you’ll find this one and a multitude of other interesting recipes.

blueberry-chia

for the recipe, visit Les Petites Pestes

Sometimes simple is all we need…

four-simple-recipes-from-bewitching-kitchen

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ONE YEAR AGO: Raspberry Chocolate Truffles

TWO YEARS AGO: Red Velvet Cupcakes

THREE YEARS AGO: Valentine’s Day: The Finale

FOUR YEARS AGO: Almond Butter Chocolate Chip Cookies

FIVE YEARS AGO: Dan Dan Noodles

SIX YEARS AGO: Sophie Grigson’s Parmesan Cake

SEVEN YEARS AGO: Antibiotics and Food

THE BEST, THE VERY BEST HUMMUS

We eat hummus all the time. Almost always store-bought, because we actually like the two brands available in our neck of the woods: Sabra and Athenos. Sometimes I refresh it with a little lemon juice, olive oil, some cumin or paprika, but sometimes we just dig in, straight from the container. I have quite a few hummus-like recipes in the blog, departures from the classic, using avocado, edamame, even pumpkin. Oddly enough, I never posted the classic, chickpea-tahini entity. Until now, that is. The recipe I tried this past weekend was a revelation, and I am still kicking myself for taking such a long time to try it, when bloggers and cookbook authors have been raving about it for ages. This is the way hummus is prepared in the Middle East. The prominent flavor is exactly what is intended to be: chickpeas and tahini. No distractions. The texture, unbeatable. Absolutely nothing to do with the grocery store variety. This might just spoil you forever.  I adapted the recipe from a few sources, including Ottolenghi, to make a version that has a little bit less tahini and more lemony. Play with it, but don’t mess with the cooking of the chickpeas.

hummus
THE VERY BEST HUMMUS
(adapted from several sources)

1 cup dried chickpeas
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup tahini (best quality you can find)
juice of 1 lemon
1/4 cup cold water
red pepper flakes (optional)
cumin or paprika for decoration (optional)

The night before making the hummus, cover the chickpeas with enough water to cover by 2 inches and soak them for 12 hours. Drain and rinse the chickpeas and place them in a large saucepan with the baking soda. Cover them a couple of  inches of water and bring the water to a boil. Simmer for an hour or until very tender. Drain the beans, let them cool slightly and add to a powerful mixer (Vitamix is available). If you don’t have a Vitamix, use a food processor.

Add the lemon juice, tahini, salt, and blend until very smooth. With the motor running, drizzle in the water and continue to blend for a few more minutes. Taste and season with additional salt if needed. Add the red pepper flakes, if using, and mix gently. Transfer to a serving dish, top with a drizzle of olive oil, maybe some cumin or paprika sprinkled on top. If you like, a little bit of fresh lemon juice brightens up the flavors.

ENJOY!

to print the recipe, click here

Comments: When Phil tried the first bite of Ak-Mak cracker with this creamy hummus spread on it, he was silent for a few seconds, then told me it was the best hummus he’s ever had. Followed by… you know you’ll have to make this all the time now, right? I have to agree, the texture is three logs of magnitude better than any hummus you can buy or make by simply opening a can of chickpeas. I guarantee you it is worth the time you’ll have to wait for the beans to get tender. Just go for it, do it on a Saturday morning, while you sip your coffee, your tea, while you read the newspaper. Just remember to soak the beans the evening before. That is all.  You will notice there is no garlic in my version. It is listed as optional by some, mandatory by others. I am very partial to the pure flavor of chickpeas and tahini and find that garlic would throw this delicate balance off. You should do what your taste buds tell you to…  Olive oil? Only drizzled on top at the time you serve it. In the hummus itself, water is the best emulsifier. Just think about it, tahini is extremely oily, adding more oil to the dip makes no sense.   It is soooo creamy, I tried to capture the texture on my first photo, it has the feeling of a luscious mousse. Everyone was mesmerized by its looks. Everyone.

bogeyhummus


Go ahead, make my day and pin me!

the-very-best-hummus-by-bewitching-kitchen

ONE YEAR AGO: Cheddar Cheese Crackers

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