FAKEBBOULEH

Posted in Salads, Small Dishes, Vegetarian-friendly by sallybr

Meet the lighter sibling of tabbouleh. Made with riced cauliflower instead of cracked wheat, it is every bit as delicious, but won’t make you feel stuffed after going back for seconds. I don’t know about you, but I can never stop at one serving of tabbouleh. I always go back for another helping, or when dining at home just the two of us, I keep visiting the serving bowl with my own fork: a little mindless bit here, another there as we talk about life, the mysterious process of bacterial iron uptake, or which brand of shoes could prevent my ankle from saying nasty things to me during a longer run. You know, real important stuff.

CAULIFLOWER A LA TABBOULEH
(from the Bewitching Kitchen)

1 head of cauliflower
1 tablespoon coconut oil (or olive oil)
salt and pepper
2 cucumbers, seeded, diced
2 large tomatoes, diced
2 tablespoons fresh mint leaves, minced (or 1/2 teaspoon dried mint)
1/3 cup parsley leaves, minced (or amount to taste)
2 tablespoons olive oil
zest and juice 1/2 lemon

Rice the cauliflower florets in a food processor, blender, or grating box. Heat the coconut oil (or other fat of your choice) on a large skillet, preferably non-stick. When the oil is hot, add the riced cauliflower, season lightly with salt and pepper, and move it around for a few minutes. Immediately remove from the heat and transfer to a dish to cool. I like to use a baking dish to get the cauli-rice well spread.

Add the cucumber, tomatoes and parsley to a bowl. Don’t be skimpy on the amount of parsley, and mince it very well. If using fresh mint, add it to the bowl too.

Make a quick and simple dressing with the olive oil, lemon juice and zest, add salt and pepper, dried mint if using it.

Add the cooled cauliflower rice to the veggies, pour the dressing on top and mix gently. It gets better with a little time in the fridge. Serve at room temperature.

ENJOY!

to print the recipe, click here

Comments: There are several ways to cook riced cauliflower, each with a slightly different outcome. When I enjoy it as I would real rice, I prefer to bake it. For this type of recipe, I’ve tried three ways: baked, microwaved, and sautéed in oil. I favored the third option because the texture was perfect to mimic cracked wheat. Baked would be my second choice, the problem is that the grains of cauliflower shrink a lot more in the oven. You can of course use any method you like, just make sure it is all at room temperature when you mix the fakebbouleh. As to the parsley, next time I will add more to my version. I love it and like my tabbouleh – fake or authentic – to be pretty “herbal.”

Next day leftovers were all I had for lunch. I did squirt a little more lemon juice on top because I believe there is never too much lemon on this type of preparation. It freshens up everything. One last thought before I leave you… I usually add a lot less dressing to salads than most recipes call for, so if you try this recipe, keep that in mind and consider doubling the amount. A touch of Maldon salt flakes right before indulging is not mandatory, but quite pleasant for the taste buds.

dinner-2

Dinner is served! Grilled chicken breasts were perfect with my fakebbouleh…

ONE YEAR AGO: Yellow Squash Soup

TWO YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

THREE YEARS AGO: Chicken-Apricot Skewers

FOUR YEARS AGO: Asparagus Quiche

FIVE YEARS AGO: Two-stage Pea and Prosciutto Risotto

SIX YEARS AGO: Mellow Bakers: Corn Bread

24May2016

TORTA DE LIQUIDIFICADOR

Posted in Appetizers, Brazilian cooking, Breakfast & Brunch, Small Dishes, Vegetarian-friendly by sallybr

Come again?

🙂

The best translation for this Brazilian recipe would be “Blender Pie.” First, let’s learn how to say it like a native. Repeat after me, three times:
.

Easy, right? I knew you could do it.

baked2
I have a sister in Brazil who is 16 years older than me. By the time I got into my teens she was already married, throwing parties, and pretty involved into cooking. One of the things she used to make was this blender pie, but her favorite filling was tuna with green peas, black olives and tomatoes. Being the mega picky girl I was, I never touched that kind, preferring instead more friendly (and austere) versions with ham and cheese, at most a touch of oregano. The basic process is always the same, a thick batter is made in the blender, half of it gets poured into a baking dish, the filling of choice scattered on top, and the rest of the batter spread all over. It is comfort food by default, or as we say in Portuguese, por definição. I won’t sugar coat the pill, it is a bit heavy. Accept it and move on. As an appetizer a couple of small squares will be enough for each guest. If you’d like to serve it as dinner with a salad on the side this full recipe feeds six hungry people.

TORTA DE LIQUIDIFICADOR
(BLENDER PIE)
(from the Bewitching Kitchen)

for the “dough”
1 cup oil (I used canola)
2 cups milk (full-fat)
3 eggs
2 cups all-purpose flour
1/4 cup shredded Parmigiano cheese
1 teaspoon baking powder
1/2 teaspoon salt

for the filling
caramelized onions
sautéed mushrooms
shredded mozzarella cheese
diced tomatoes
(or any other filling you like to use)

Heat the oven to 375 F. Lightly grease or spray with oil a baking dish (9 x 13 or slightly smaller is fine).

Make the dough: add to a powerful blender all the ingredients, and blend for 5 minutes until completely smooth. Stop the blender and clean its sides a couple of times during the process.

Pour half of the batter in the prepared dish, add all ingredients for the filling on top, pour the rest of the batter, spreading gently with an offset spatula to enclose all the filling.

Bake for 45 minutes or until all puffed up and golden on top. Let it cool until just warm before cutting in slices. It can be prepared a couple of days in advance, to re-heat use a low oven, microwave is not recommended.

ENJOY!

to print the recipe, click here

The beauty of this recipe is its versatility. You can pretty much use any filling you imagine: shredded barbecued chicken, ground beef with taco seasonings, roasted veggies, maybe some grilled shrimp, all doable. One popular version in Brazil uses corn and peas, green and yellow like the colors of the country. I do think cheese is pretty much mandatory in any kind of blender pie. If using shrimp or roasted veggies I suppose a bit of crumbled feta would be a nice option. No need to measure anything, just cover the extension of the baking dish with a hearty amount of filling.

I made this particular version for a reception we hosted. Keep in mind that in the span of two weeks we hosted three receptions for faculty and one pizza-party for our whole lab. After the pizza party we had some toppings leftover, so this Brazilian concoction of my past was a perfect choice to use it all up. But to make it more special, I prepared a batch of caramelized onions, following this recipe from my friend Elaine. She used a clever method that allows caramelization to be an almost hands-free process, by making them in a low oven. I added a smidgen of balsamic vinegar to the onions, together with salt, pepper and olive oil.

Here they are, in a before and after shot…

I intended to add black olives to the filling too, but found the bowl with pitted Kalamata staring at me right after shutting down the oven door. Not the first time I pull this type of trick on myself, I believe it won’t be the last. Black olives would have been wonderful… (sigh)

The little pie squares are irresistibly gooey due to all the cheese…

So there you have it, a Brazilian concoction from my teenage years finally featured in the Bewitching Kitchen. I hope I made my sister proud!

ONE YEAR AGO: Lamb Meatballs with Toasted Orzo

TWO YEARS AGO: Dulce de Leche Cheesecake Bars

THREE YEARS AGO: Penne with Trapanese Pesto

FOUR YEARS AGO: Superman

FIVE YEARS AGO: Spring Pasta

SIX YEARS AGO: Ice Cream Melts for Mango

16May2016

PLAYING WITH PECTINASE

Posted in Desserts, Sweets, Salads, Small Dishes by sallybr

I subscribe to a site called Chefsteps.com that deals with stuff going from molecular gastronomy to sous-vide, but also covers more mundane topics, like making the most of your mandoline or brewing that perfect cup of coffee. A few weeks ago they featured the use of pectinase to turn clementine segments into the sweetest gems similar to those you can buy canned, but are extensively processed to taste so great. The method couldn’t be simpler: you peel the fruit, separate the segments and place them in a bowl with water containing a few drops of pectinase. What is pectinase? First, a very brief lesson in biochemistry. All enzymes are proteins with a specific activity on a component referred to as its “substrate.” They usually follow a nomenclature with the suffix “ase” to indicate which substrate the enzyme acts upon. Proteases degrade proteins and are of course part of our digestive system. DNase destroys DNA, and it is a nightmare for those working in molecular biology. We need to be always protecting the DNA we work with from being degraded. Pectinase destroys pectin which is the main component that forms that white pith around citric fruit segments. The pith is not only harsh in texture, but also in taste, quite bitter. By allowing pectinase to work, that outside layer is removed, and you’ll end up with perfectly smooth pieces of fruit that will taste considerably sweeter. Even though pectinase is not toxic, once you get the fruit the way you want it, simply rinse the water containing pectinase out, blot the pieces dry and enjoy them.

Aren’t we awfully cute?

Pectinase is sold – like almost everything you can dream of – by amazon.com, and it’s pretty affordable, plus a little bit goes a loooong way. One of the interesting things about enzymes is that they are not consumed in the reaction, so like the Energizer Bunny, they just keep going and going. Adding five drops works, but adding one works too, it will simply take a little longer. I added about 4 drops to the bowl and left the fruit at room temperature for a couple of hours, then stuck it in the fridge for 6 more hours until we were ready to use them. You can leave the fruit in water longer, for a day or so, no problems.

Pectinase, like most enzymes, will work faster in warmer temperatures, so it is conceivable to use sous-vide (or even a simple water-bath) to speed up the reaction without cooking the fruit in the process. Think anything around 100F for 30 minutes to one hour.

The clementines were delicious to nibble on while binge-watching “How I met your mother” late at night, but when added to this favorite salad of our recent past, it made for a LEGEND… wait for it… LEGEND… wait for it… LEGENDARY MEAL!

Use this recipe, but substitute clementines for grape tomatoes…

ONE YEAR AGO: Poached White Asparagus with Lemon and Pistachios

TWO YEARS AGO: Dan Lepard’s Saffron Bloomer

THREE YEARS AGO: Fesenjan & The New Persian Kitchen

FOUR YEARS AGO: Quinoa Salad with Roasted Beets

FIVE YEARS AGO: Pasta Puttanesca

SIX YEARS AGO: Miche Point-a-Calliere

12May2016

SWEET POTATO CRUST QUICHE

Posted in Pizzas & Small Dishes, Small Dishes, Vegetarian-friendly by sallybr

This recipe captured my imagination the moment I saw it in Cooking Light and I could not wait to make it, because c’mon, we are talking quiche… I don’t know a single person who doesn’t like it. Ok, I take it back. My first husband didn’t. Obviously, things could not have ended well in that relationship. One wonders. Back to culinary issues, quiche is such a great recipe: it has elegance, it has substance, and you can come up with all sorts of variations for the filling. The only thing that gives me pause about making it is the pastry part, since it needs to be refrigerated, rolled out, etc etc. Not a huge deal breaker, but it definitely makes this delicacy less likely to show up at our table on weeknights. This variation takes care of that problem. Instead of dealing with the dough, you grab a couple of sweet potatoes, peel them, slice them thin and call it a day. It also has the added bonus of being quite a bit lighter. What’s not to like?

SWEET POTATO CRUST QUICHE
(adapted from Cooking Light magazine)

2 medium sweet potatoes
a few sprays of coconut oil
1 (5-ounce) bag baby spinach
1/2 cup full-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
dash of freshly ground nutmeg
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled

Heat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with coconut cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Once the entire dish is filled, spray one more time with cooking spray and season lightly with salt. Bake for 20 minutes. Turn heat up to 375°.

For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool. Combine milk with all the spices and eggs in a bowl, stir well with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand for at least 10 minutes; cut into wedges.

ENJOY!

to print the recipe, click here

Comments: I loved this recipe! To me it was close to perfection because I liked the slight sweetness offered by the potato crust in contrast with the sharp feta cheese. However, Phil would prefer the crust to be harder, and due to the nature of sweet potatoes, that is not an easy task. He thought maybe if I baked the crust longer and at a higher temperature it could work better. It’s definitely worth experimenting. One of the issues is “shrinkage.” Baking for the time specified in the recipe already caused the sides to shrink down considerably. I guess I could add a bit more slices to the sides and see how it goes. But, even with a slightly soft crust Phil thought the quiche was flavorful and made for a delicious side dish for our dinner. I know most people would serve it with a light salad, but we are meat lovers and savored a nice T-bone steak with it, medium-rare in all its glory. My apologies to all our vegetarian friends and two of my nieces in Brazil.

So many flavors going well together here!

ONE YEAR AGO: Chicken Thighs with Artichokes and Capers

TWO YEARS AGO: Pea Pancakes with Herbed Yogurt

THREE YEARS AGO: Mushroom Stroganoff

FOUR YEARS AGO: Tomato Sourdough

FIVE YEARS AGO: Gamberetti con rucola e pomodori

SIX YEARS AGO: Flirting with Orzo

12Apr2016

CASHEW CREAM SAUCE

Posted in Small Dishes, Vegetarian-friendly by sallybr

You know how every single Paleo-lover food blogger goes on and on about the wonders of cashew cream and how it will replace melted cheese in a way you won’t believe until you try it? Well, those statements always put me into eye-rolling mode. I cannot help but mentally associate cashew cream sauce with those gluten-free donuts that look like sawdust shaped into rounds and make me want to run away screaming. Of course, I have the utmost respect for those with non-imaginary gluten allergies. But I doubt they would like those donuts. In some cases, if you cannot have the real thing, better skip it altogether. But, back to the cashew cream. I am here to say I was absolutely wrong in my assessment. The stuff is awesome. Awesome. I made it, and could not stop sampling a little teaspoon here and there, I drizzled it over everything. Then, when I considered dunking a chocolate cookie into it, Phil pointed out that maybe I was getting a bit carried away. Fine. My next batch will be divided in two, and one of them will have coconut sugar in it. Or maybe maple syrup. And I shall dunk a cookie into it. You better believe it. Whatever your take on Paleo nutrition, open your gastronomic horizons, and made this sauce.

CASHEW CREAM SAUCE
(adapted from many sources)

1 cup raw cashews
Water
1 teaspoons lemon juice
1 teaspoon apple cider vinegar
salt and pepper to taste

Place raw cashews in a bowl and add cold water to cover by 1 inch. Soak cashews at room temperate for 8 to 24 hours. Drain and rinse very well.

Add drained nuts to a powerful blender with 3/4 cup cold water, the lemon juice and apple cider vinegar. Process until very smooth, about 2 minutes, scraping down sides of bowl as needed. Adjust consistency with extra water if you like. Season with salt, pepper, and extra lemon juice to taste. Sauce will keep in the fridge for a few days, and it can also be frozen.

ENJOY! (I know you will…)

to print the recipe, click here

Comments: What can I say? I regret it took me so long to finally try this recipe. If I have one criticism about it is that cashews can be pricey, but if that was not the case, I would make it regularly. I can now understand why so many people make fake Alfredo sauce with it. You can find quite a few variations online, some add nutritional yeast to take it on a slightly more “cheesy” path, but I decided to keep it simple. Basically you must soak the cashews for a few hours, discard the water. Process with a slightly acidic ingredient, sometimes a little olive oil is also added, season with salt and you are done. Variations with sugar can be used to drizzle over fresh fruit, and I’m dying to try that soon. For the moment though, I leave you with a photo of a recent lunch which was enjoyed three days in a row. Ground chicken sautéed with mushrooms, green curry paste, garam masala, and ginger. Spooned over butter lettuce leaves. And topped with this magical sauce…