CRISPY CORNMEAL SWEET POTATO FRIES

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

I am not quite sure how many recipes for oven-fried sweet potatoes I’ve tried in the past few years in a quest for the right amount of crunch outside, and a creamy, perfectly cooked interior. It’s not easy to get this combination. All my previous attempts failed to impress us, but this version was definitely blog-worthy.

(made on May 09th; blogged on July 24th)

CRISPY CORNMEAL SWEET POTATO FRIES
(adapted from My New Roots)

2 – 3 large sweet potatoes
2 Tbsp. melted coconut oil
4 Tbsp. cornmeal
1 tsp. sea salt
1 tsp paprika (sweet, hot or smoked)
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Scrub the sweet potatoes well under running water. Slice them into long sticks (thinner than 1/2 inch). Place them in a bowl of water, swish around a few times, then drain. Lay them on a clean tea towel and dry thoroughly. Let them air dry completely.
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Heat the oven to 400°F/200°C. On low heat, melt coconut oil in a small saucepan. Place cut potatoes in a plastic bag, seal and shake the bag vigorously to coat (this can also be done on a baking sheet, drizzle the oil over and toss very well to coat). Add cornmeal, salt, and smoked paprika to the bag and toss well to coat.
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Place potatoes on a lined baking sheet, making sure that they are not overlapping.
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Bake for 30-40 minutes until golden brown and crisp.

ENJOY!

to print the recipe, click here

We are not too wild about buying frozen food, but Alexis frozen sweet potato fries are the exception to this rule. I have no idea what they do to make their sweet potatoes so crisp, without any apparent coating. Still, I am glad this recipe gave us a nice alternative, with the added bonus of being able to season them according to our mood, or what we are having as a main dish. In this particular evening, we had open-faced cheeseburgers with slices of avocado and tomatoes. The sweet potatoes with the amazing paprika our friend brought all the way from Slovakia were perfect alongside.

Dinner is served!

ONE YEAR AGO: Pan-grilled Tilapia with Smoked Paprika & Avocado Cream

TWO YEARS AGO: Golden Saffron and Fennel Loaf

THREE YEARS AGO: In My Kitchen, July 2011

FOUR YEARS AGO: Heavenly Homemade Fromage Blanc

FIVE YEARS AGO: A Perfect Sunday Dinner

17Jul2014

THE HEART OF BRAZILIAN COOKING

Posted in Salads, Vegetarian-friendly, Veggies by sallybr

Heart of palm (palmito) is perhaps not appreciated enough outside Brazil, but back home people love it in many types of preparations: pies, pastéis, filling for pasta, and in its purest form: “salada de palmito“. Let’s practice those words now, by repeating after me four or five times. Ready? 😉
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I’ve always been quite fond of a simple salad along the lines of this one pairing fresh, juicy tomatoes with slices of heart of palm, often adding black olives for color contrast and that boost of brine flavor. But, a few weeks ago Denise, a Brazilian blogger who lives in the US shared her take on salada de palmito, and I knew I had to make it right away. Denise blogs exclusively on Brazilian recipes, so if you want to learn more about my home country cooking, stop by her blog, and enjoy the tropical ride!

HEART OF PALM SALAD SKEWERS
(adapted from Denise’s blog, From Brazil to You)

for the skewers:
6 heart of palm stalks, cut each stalk in half or thirds
8 grape tomatoes
Arugula or spring mix leaves, or any green of your choice
fresh parsley leaves for decoration

for the Lemon-Za’tar Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon agave nectar
a good pinch of za’tar
salt and pepper to taste

To prepare the salad, assemble 4 salad skewers by inserting and alternating heart of palm chunks, grape tomatoes, salad greens of your choice.

Once skewers are assembled, chill in refrigerator for about 30 minutes, covered with a wet paper towel. Meanwhile, prepare the dressing. In a small bowl, whisk all the ingredients together well until obtaining a thick and homogeneous dressing.

Drizzle the heart of palm salad skewers with the dressing, and serve sprinkling parsley leaves on top.

ENJOY!

to print the recipe, click here

A little trivia about this post: recipe found on May 14th; enjoyed on May 17th; blogged on July 17th.

Comments: This was such a fun way to serve heart of palm! You can change it around in many ways, adding red onion chunks (like Denise recommends in her post), or black olives, maybe roasted zucchini slices. I can even envision some grilled halloumi cheese, making it a “Brazil meets Greece” version.

The lemony, acidic flavor of za’tar makes it a great addition to salad dressings. I added a touch of agave nectar to mellow things a little, but you should play with this basic vinaigrette idea and change it to suit your taste.

Denise, thanks for keeping Brazilian food always in my mind, every new post brings a smile to my face, and a sense of nostalgia for foods of my childhood.

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This post had been scheduled for a while, but just a couple of days before going live, I learned that Denise got a very well-deserved prize: her blog was chosen as one of 50 of the best Mom-blogs! You can read all about it here. Denise, you deserve all the recognition, I am thrilled for you!

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ONE YEAR AGO: Potluck Frittata and Lavoisier

TWO YEARS AGO: Home-made Corn Tortillas

THREE YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

FOUR YEARS AGO: Brigadeiros: A Brazilian Party!

FIVE YEARS AGO: Lemony Asparagus

9Jun2014

BLACK BEAN & PEPPER JACK BURGER

Posted in Burgers & Sandwiches, Vegetarian-friendly by sallybr

If you’ve been around the Bewitching Kitchen for a while you know that I eat quite a bit of meat, enjoy eggs, dairy, grains, regular pasta, whole-wheat pasta, sushi, oysters, sweets, there’s basically no category of food I refrain from eating. So, when you see me rave about a veggie burger, rest assured: I rave from the perspective of a content omnivore. I love what tastes great. Period. If you are a vegetarian, you will flip for these. If you are not, be ready to flip too. These are spectacular.

BLACK BEAN AND PEPPER JACK BURGERS
(from Fine Cooking Magazine)

1/2 cup rolled oats
1 15.5-oz. can black beans, rinsed and drained
1 large egg
1 tsp. ground cumin
Kosher salt
2 oz. finely grated pepper Jack cheese (1/2 cup)
1 large scallion, minced
2 Tbs. chopped fresh cilantro
1 Tbs. olive oil; more for the plate
4 whole-wheat hamburger buns, toasted
Jarred salsa, for serving
Sliced avocado, for serving

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.

ENJOY!

to print the recipe, click here

I saw this recipe in one of the recent issues of Fine Cooking, but did not think much of it. Then, a member of a cooking forum (Cook’s Talk) raved about them. She said that her husband and son, who would normally twist their noses at any burger made with less than 99% beef, loved them too. With that endorsement, I was powerless to resist.

Just remember that the patties need to sit in the fridge for a little while to firm up, other than that, a very simple and weeknight-friendly recipe. They taste amazing, their texture is obviously more crumbly than that of a meat burger, but I don’t see this type of preparation as a substitute for the real thing, it’s just a fun recipe to open your gastronomic horizons.

Before you ask, I did not make the sweet potato fries, they were frozen entities by the brand Alexis, which we find quite tasty. However, I did make the hamburger buns: a Wheat Berry Caraway bread that turned out as a great partner for these tasty burgers. Recipe shall be on the blog in the near future.

Seriously: try these black bean cuties soon… you will thank me, I am sure. No matter how much you love sinking your teeth into a medium-rare beef burger… 😉

ONE YEAR AGO: Carrot and Sesame Sandwich Loaf

TWO YEARS AGO: Border Grill Margaritas

THREE YEARS AGO: Goodbye L.A.

FOUR YEARS AGO: Vermont Sourdough

20May2014

FENNEL SOUP WITH ALMONDS AND MINT

Posted in Soups, Vegetarian-friendly by sallybr

I am sure that each blogger has a favorite approach to getting their posts prepared. The Bewitching Kitchen has been around for almost 5 years, and I more or less settled on a pace of two posts per week, which suits me well. It is not too stressful, and allows me to work on new articles exclusively during the weekend. For the most part, I have a backup of 8 or more posts lined up, so the recipes you see on my blog were probably at our table several weeks earlier… but sometimes I make something so tasty that I feel like blogging about it right after finishing the meal. It was the case for this soup, simple ingredients, quick to prepare, but it feels like something worthy of a Michelin-starred restaurant. Creamy, luscious, without a single drop of heavy cream in it. I had noticed the recipe on Cooking Light, and even jotted down the ingredients on my shopping list. But the weather turned a little warmer, and soup left my mind. What changed all that? Steve’s post at Oui, Chef… His description of this fennel entity left me craving for a bowl, no matter the temperature outside. End of story.

FENNEL SOUP WITH ALMONDS AND MINT
(slightly modified from Oui, Chef)

1 Tbsp olive oil
3 cups sliced fennel bulb (I used two large bulbs)
1 shallot, chopped
1 garlic clove, minced
1/2 teaspoon kosher salt, divided
2 1/2 cups water
1/2 teaspoon white vinegar (I added 1 tsp)
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 cup sliced almonds, toasted
3 tablespoons small fresh mint leaves
1 teaspoon lemon zest
1 ounce grated Parmigiano cheese

Heat a dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add fennel, onion, garlic, and 1/4 teaspoon salt; cook 1 minute. Reduce heat to medium-low, cover and cook 6 minutes or until crisp-tender (do not brown), stirring occasionally.

Add remaining 1/4 teaspoon salt, 2 1/2 cups water, vinegar, and beans. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Place half of mixture in a blender. remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in the lid. Blend until smooth. Pour into a large bowl. Repeat procedure with the balance of the mixture.

Combine almonds, mint, zest and cheese. Divide soup among 4 bowls; top with almond mixture and if desired drizzle a little olive oil before serving.

ENJOY!

to print the recipe, click here

Comments: You know one of my greatest pet peeves? Soups that are finished off with a load of heavy cream. A couple of years ago, while watching a show by Pioneer’s Woman, I literally screamed at the TV when she shared a recipe for the “best ever” cauliflower soup. I swear that her version was 5% cauliflower, 15% butter, 20% cheese, 20% milk, 40% heavy cream. Heck, you can omit the cauliflower, add powdered rocks instead and people will be licking their spoons! And now that I elegantly stepped out of my soap box, I can tell you that this soup takes the exact opposite approach. Using white beans to improve the texture is a trick I shall not forget. The fresh mint they had at the store was not looking very good, so I used some dried mint instead (added it together with the beans) and topped the soup with minced fennel fronds. Fresh dill would be great there too.

At Oui, Chef you can see a gorgeous photo for the soup, with mint leaves floating on top, quite artistic. Pay Steve a visit and say hello… He is an impressive guy: father of five (!!!!), with a cool one-line bio…

“I’m a blogger on a mission to encourage parents to teach their kids how to cook and eat well”.

But don’t take that statement lightly, he spent two years in France, got “Le Grande Diplome” at Cordon Bleu, and also studied at The Ritz Escoffier, Lenotre, and Bordeaux L’Ecole du Vin. Beyond impressive. If that was not enough, he is also a fan of Tony Horton’s P90X. See? P90Xers are slowly taking over, one food blog and one pull-up at a time… 😉

ONE YEAR AGO: Green Curry Pork Tenderloin

TWO YEARS AGO: Farfalle with Zucchini and Ricotta

THREE YEARS AGO: Slow-baked Salmon with Lemon and Thyme

FOUR YEARS AGO: Hoisin Explosion Chicken

8May2014

PEA PANCAKES WITH HERBED YOGURT

Posted in Appetizers, Side dishes, Small Dishes, Vegetarian-friendly, Veggies by sallybr

This recipe was on a recent issue of Food and Wine magazine, and I could not wait to try it, because at our recent rehearsal dinner in Sedona we ordered a batch of pea pancakes as an appetizer course, and they were a big hit. René Restaurant’s version was gluten-free, this one takes a small amount of all-purpose flour. A very elegant and tasty way to celebrate spring…

PEA PANCAKES WITH HERBED YOGURT
(slightly adapted from Food and Wine magazine)

3/4 cup plain low-fat yogurt
2 tablespoons finely chopped parsley, plus sprigs for garnish
2 tablespoons of finely chopped tarragon, plus sprigs for garnish
1/4 tsp dried mint
Kosher salt and freshly ground black pepper
1 + 1/2 cups frozen peas (8 ounces), thawed, plus more for garnish
1 large egg + 1 large egg yolk
1/4 cup heavy cream
1/4 cup low-fat yogurt
1/4 cup all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
pinch of cayenne pepper, or more, to taste
olive oil spray, for coating griddle

In a medium bowl, mix the 3/4 cup of yogurt with the chopped parsley, tarragon and mint and season with salt and black pepper. Cover with plastic wrap and refrigerate the herbed yogurt until chilled, at least 15 minutes.

Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain well and let cool.

In a food processor, mix cooked peas with egg, egg yolk, cream and 1/4 cup yogurt, and process until smooth. Add the flour, lemon zest, baking powder, cardamon, and cayenne pepper. Process a minute or so more, stopping to clean the sides of the bowl midway through.

Heat a large cast-iron skillet or griddle. Spray the surface with olive oil, and spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes. Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through. Transfer the pancakes to a platter and keep warm. Repeat with the remaining batter. Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.

ENJOY!

to print the recipe, click here

Comments: This recipe was originally designed to make 18 tiny rounds, but I made 6 medium-sized pancakes. They were absolutely delicious, great texture, moist, tender, and with that perfectly bright taste of green peas. The lemon zest, as usual, adds a lot of spark to the flavor. I loved the herb yogurt, Phil preferred to enjoy his pancakes without adornment, or with a very light smear of butter. For my taste, the tarragon in the yogurt made this dressing a perfect match to the peas. Of course, if you are not too fond of tarragon, use another herb, I think fresh dill could be delicious too. I also enjoyed the contrast of the warm pancake with the cold dressing.

If you have a special dinner party coming up, think about these for your appetizer course. They would be amazing served just like small blinis, with some smoked salmon on top. They are very tasty at room temperature too, so play with different toppings and awe your guests! Probably other types of flour could be used, like almond or coconut, turning these babies into gluten-free entities.