We’ve had quite a few days with warm temperatures and that undeniable vibe of spring. This is a perfect light meal for the upcoming season. Simple, refreshing, full of flavors and textures. Make the salsa a few hours ahead if you have a chance.
SHRIMP TACOS WITH JICAMA-MANGO SALSA (from the Bewitching Kitchen)
for the salsa: 1 mango, peeled and cut into cubes half a jicama, peeled and cut into small dice 2 Roma tomatoes, diced 1 large jalapeños, seeded, deveined and finely minced juice of half a lime drizzle of olive oil salt and pepper to taste
for the shrimp: 1 pound large shrimp, peeled and deveined 1 quart water 1/4 cup salt 1/4 cup sugar juice of half a lime 1 tablespoon grape seed oil 2 teaspoons chipotle chili powder 1 teaspoon oregano 1/4 teaspoon ground cumin salt and pepper to taste (go easy on salt, as the shrimp will be brined)
to serve: tortillas, taco shells, guacamole, Cotija cheese
For mango salsa, combine mango, jicama, tomatoes, and jalapeño in a bowl. Add the lime juice, olive oil, and season to taste with salt and pepper. Refrigerate for a couple of yours if you have the time.
Prepare a mild brining solution mixing 1 quart water with 1/4 cup kosher salt and 1/4 cup sugar, plus the juice of half a lemon. Submerge the shrimp in the solution for about 20 minutes. Remove shrimp from brine, rinse briefly and dry on paper towels.
In a small bowl, mix together chipotle, oregano, cumin, salt and pepper until evenly mixed. Sprinkle over shrimp, rubbing on both sides. Heat the oil on a large nonstick skillet, when really hot add the seasoned shrimp in a single layer. Cook until shrimp are opaque and sides are browned. Cut the cooked shrimp into pieces for serving, if you like, or leave them whole.
Arrange the shrimp inside tacos or over tortillas, spoon the salsa, and if desired, add guacamole and Cotija cheese.
Comments: This salsa is a winner. Make it, serve it with any kind of protein you like. I admit that prepping jicama is not my favorite pass time, but it was worth it. As always, most important thing is to not overcook the shrimp, but the brining step helps with the texture, and will allow a little more room for error in that step. I can hardly wait to bring this back to our table!
Have I totally lost my mind? No, not answering that. It turns out that I’ve always wanted to try making phyllo from scratch. When I was preparing for the Great American Baking Show, I had this annoying suspicion that it could be a technical challenge, but once you get accepted there is absolutely NO WAY to try to bake anything apart from the required, known bakes (signature and showstopper for every single episode). So I put it on the back burner ever since. But my friend Caro sent me the perfect rolling pin for the job, and it was the little nudge I needed. I tell you one thing, making phyllo is not for sissies. But I managed to have quite a bit of fun that weekend…
353 grams all purpose flour (3 cups) 1 teaspoon kosher salt 1 teaspoon baking powder 1 tablespoon olive oil 2 teaspoons white distilled vinegar 3/4 cup – 15 tablespoons warm water corn starch – to roll out and dust the dough
Make the dough by adding all ingredients and HALF the amount of water to a KitchenAid type mixer fitted with the dough hook.
Knead for a few minutes, then start adding the other half volume of the water, tablespoon by tablespoon until the dough starts to clean the sides of the bowl. Once a smooth dough forms, remove it from the machine, knead it by hand for a couple of minutes, form a smooth ball and place in a large oiled bowl for one hour.
Divide the dough into 20 equal pieces (mine were 28g each). Place each little ball over a parchment covered baking sheet. Leave for one hour at room temperature.
Start working the dough, first one little ball at a time, following her instructions on the video. My main change was to work with FOUR sheets at a time instead of TEN. I had too much trouble keeping them easier to separate, and decided ten was just too much for a first time. Four sheets at a time worked very nicely. That required 5 full cycles of rolling out to work on all 20 balls of dough. Another change I did was to separate each two sheets of phyllo fully rolled out with parchment paper, because I was afraid keeping them all together would result in severe sticking. I kept them in the fridge for a couple of hours before proceeding with the spanakopita and the crackers.
SPANAKOPITA (adapted from several sources)
8 sheets of phyllo dough (if using commercial you probably get by with 6) 500 g spinach (preferably not baby spinach) 1 tablespoon olive oil 2 ribs of celery, finely diced 1 shallot, finely diced salt and pepper to taste nutmeg to taste 200 g full-fat ricotta cheese 100 g feta cheese, crumbled in large pieces 1 egg, beaten olive oil spray
Boil water in a very large pan, add the spinach and press it down with a wooden spoon until the leaves wilt, 30 seconds or less. Drain into a large colander and place under running cold water to cool quickly. Drain well – squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.
Heat the olive oil in a large non-stick frying pan. Add the shallot, celery, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, add the chopped spinach and stir for a few minutes to finish drying. Season with salt, pepper and nutmeg, and leave to cool.
Heat oven to 375F and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and season with pepper and a pinch of salt.
Lightly oil an 8 inch square baking pan. Lay one or two filo pastry sheets over the pan, spray with olive oil, and att two more, leaving a nice overhang on all sides. The pan should be completely covered, with a pastry overhang all round. Repeat the criss-cross layering with 2 more oiled filo sheets.
Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the pan and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Add one or two more sheets sprayed with olive oil to top the spanakopita.
Bake for 30 to 35 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Carefully remove from the pan, slice and serve.
Comments: The most “traditional” way to roll out phyllo is going for a very large and thin sheet, patiently rolling and stretching the dough over a lightly floured cloth. I watched videos, read articles, and decided to go for a ‘beginner’s friendly” method, in which you divide the dough in small pieces and roll them thin, but to a smaller final size. The other change is that the sheets are stacked as you roll. The video advised to stack 10 sheets but I could not make it work. I went for 4 sheets at a time, and rolled them to 9 x 13 inches. Don’t expect to get phyllo as thin as the one you can buy at the store, particularly not on your first time. But I was pretty happy with the overall outcome. Very rewarding!
I also made crackers, using 4 of my precious sheets of home-made phyllo… Super simple. Stack the four sheets with a good spray of olive oil over each one. When you place the last sheet on top, brush some beaten egg white and add the toppings of your choice, so they will glue to the phyllo. I used black sesame seeds and Southwest spice from Penzey’s. Cut with a pizza roller and bake.
The crackers were absolutely delicious, and hubby thought I was a genius, crackers worth it of a Paul Hollywood handshake (allow me to dream, as I totally missed my chance, will you?)
I cannot lie to you, making phyllo from scratch is quite involved. I’ve found cornstarch in amazing places over the next couple of days. Things got wild, my friends… But how else can you have spanakopita made TOTALLY from scratch?
Caro, thanks so much for the thoughtful gift! I intend to make phyllo again, might even try the traditional approach and get a table cleared for the next adventure…
This is a recipe I used to make all the time and for some odd reason disappeared from our menu. The other day I was searching the blog for ideas, and fell on this post from twelve years ago! I made it twice, two in a row, and tweaked it slightly. This is a lower-carb version, and if you skip the breadcrumbs on the topping it can also be gluten-free.
LOW-CARB TORTA DI ZUCCHINI (from the Bewitching Kitchen)
4 zucchini, 2 grated, 2 thinly sliced 4 eggs zest of 1 lemon 1/2 tsp Herbes de Provence 1/2 tsp salt or to taste black pepper, to taste 1/4 cup almond flour plus more to sprinkle on plate 1/4 cup finely grated Parmigiano cheese topping: 1/4 cup breadcrumbs + 1/8 cup Parmigiano cheese drizzle of olive oil
Grease a pyrex pie dish with butter. Sprinkle some bread crumbs or almond flour to coat.
Mix the beaten eggs with the lemon zest, herbs, Parmigiano cheese, 1/4 cup of almond flour, salt and pepper. In another bowl, place the grated and sliced zucchini. Shake the dish carefully to distribute the slices more or less evenly. Add the egg mixture to it, mix gently, and pour into the prepared pie dish. Sprinkle the remaining mixture of bread crumbs (or you can use almond flour) and cheese on top, forming a very light coating. You may not need to use it all. Drizzle a bit of olive oil.
Bake in a 375F until set and golden on top, 25 to 30 minutes. Allow it to cool for at least 15 minutes before serving. Serve warm or at room temperature.
Comments: This is the type of recipe that makes the cook a bit nervous. As you put it together, it seems impossible to work. But trust me, it does. Normally recipes using zucchini tell you to squeeze the liquid, but this one does not. The mixture of grated zucchini with the slices is what makes the whole texture perfect. Think about a baked frittata, but without that intense eggy flavor that some people object to. I used almond flour in place of bread crumbs in the body of the recipe, but added some bread crumbs to the topping. You can just use almond flour instead for an even lower in carb concoction.
It is very important to let the torta rest for at least 15 minutes before slicing. I actually like to leave it for about half an hour and enjoy it barely warm. That’s when everything sets nicely. I don’t know why this delicious side dish left our rotation, but it is so simple and so tasty, I felt it was worth re-blogging, with the minor modifications I introduced in this version. I hope you give it a try… Next on my plans? To make a mixture of carrots and zucchini. Stay tuned!
This could very well go in the Incredibly Easy files, or in the “Follow Joanne” files, as once again I trusted her tastebuds and made a very simple ingredient she raved about: honeyed jalapenos. There is absolutely nothing to it. You slice jalapenos, add them to honey, boil gently until they start to get all mushy and a bit darker. Let it cool. Your job is done. They topped a simple veggie pizza and we both could not believe how much flavor and pleasure they brought to the party.
1 package (2 + 1/4 tsp) active dry yeast 1 +1/2 cups very warm water (110F) 14 ounces all purpose flour 4 ounces spelt flour (total flour amount about 4 cups) 1 + 1/2 t salt 2 T olive oil
Measure the water in a pyrex bowl, sprinkle the yeast on top, and mix gently to dissolve. Add the flours and salt to the bowl of a food processor and process for a few seconds to mix well. With the processor running, add all the water/yeast mixture. Process for about 5 seconds, open the lid and add the olive oil. Close the processor again and mix for about 20 seconds longer. You want the dough to form a tacky ball, but don’t over process it or it may get too hot.
Remove the dough from the processor, knead it a few times by hand and form a ball. If you want to make a large pizza, leave it whole. If you want to make individual pizzas, quarter it, place them in a large plastic bag and refrigerate until ready to use (from a few hours to a couple of days).
Remove the dough from the fridge 1 hour before shaping the pizzas. Roll it out with a floured rolling pin, top with your favorite home-made tomato sauce, and the toppings of your choice.
HONEYED JALAPENOS (slightly modified from Joanne’s blog)
1/2 cup honey 2 jalapenos, sliced thin
Add the honey to a small saucepan. Place the jalapeno slices, seeds and all inside. Bring to a boil, cook a few minutes, stirring constantly. Pay attention because the honey tends to boil furiously and rise up in the pan. You might have to remove the pan from the heat, let it calm down and simmer it again. Cook until the jalapenos get soft and a little darker. Remove from heat, let it cool. Use the slices to top your pizza, drizzle the spicy honey on top too.
Comments: If you are not a pizza person (is there such a thing?), I still urge you to make these jalapenos and use them in other ways. Over mashed cauliflower, with rice and beans, and also you can process one little slice, some of the honey, and incorporate in a salad dressing. As to the spelt pizza, I advise you not to use more than 25% of spelt in your recipe, as it changes the texture a bit, it will be less airy than a pizza made with all-purpose flour only. I do love the flavor and the slightly denser texture. You can always use my original recipe (blogged in 2009) if you prefer.
If you don’t know Tara’s Multicultural Table, you are missing on a must-follow food blog. I am quite fond of bloggers who open my horizons, and Tara does that on a regular basis, with unusual recipes from all over the world. Indeed, a multicultural virtual experience. I have not hit these pancakes perfectly, but they were so delicious I could not wait to share. The batter needed to be slightly thinner, so that they would form a nicer looking circle as they fried. But I am calling them rustic semolina pancakes, and I hope Tara will forgive me.
2 cups (470 milliliters) lukewarm water 105-115˚F 2 + 1/4 teaspoons (7 grams) active dry yeast 1 + 1/4 cups (210 grams) fine semolina flour 1/2 cup (65 grams) all purpose flour 1 tsp granulated sugar 1/2 teaspoon salt 2 teaspoons (7 grams) baking powder
Vegetable oil for greasing the pan
Pour the warm water into a blender and sprinkle the yeast over the top. Let sit for a minute before stirring to dissolve. Allow to rest about 10 minutes, until frothy.
Add the semolina, flour, sugar, and salt to the blender with the water and yeast. Blend until smooth, about 30 seconds.Add the baking powder and blend again briefly until incorporated. Either leave in the blender or transfer to a large bowl and cover with a cloth. Allow to rest for 30-45 minutes. Bubbles should begin to form on the surface.
Place a nonstick pan over medium low heat. Grease with a thin layer of vegetable oil. Once heated, pour about 1/4 cup (60 milliliters) of the puffed batter into the center of the pan in a circle. Cook just until no moisture remains on the top and little holes have developed throughout the pancake. Do not flip the baghrir. Adjust the heat higher or lower as needed to prevent the bottom from burning. Remove to a serving plate and repeat with remaining batter. If you feel the batter is too thick when you fry the first one, dilute with a little water.
Comments: Tara’s version is sweet. You enjoy it with honey and almonds, as a little dessert or breakfast item. I opted for a savory version to pair with a turkey chili that is always a regular appearance in our kitchen. In the first photo above you can see how bubbly things got in that measuring cup… try not to walk away and forget all about it, or better yet, use a bigger container… As I mentioned, the batter could have been thinned out a bit so that the pancakes would end up as delicate and lacy as the ones Tara showed in her site.
Before I forget, I made half the recipe, since it was just for the two of us. I am however publishing the full version, as most people cook for larger families. Don’t forget to stop by Tara’s site and be amazed at the diversity of recipes she shared over her many years of blogging.
Bewitching Kitchen 