If you’ve read my previous post (In My Kitchen), you will know that I’ve been playing with Korean ingredients. My version of this recipe is not authentic because I decided not to serve it cold. I love a regular roasted potato, piping hot from the oven, and let me tell you, this was one spectacular side dish! I had leftovers two days in a row, gently warmed in the microwave. No loss of flavor, no harm in texture. Please give it a try and I am sure you will fall in love…
KOREAN ROASTED SWEET POTATOES (from the Bewitching Kitchen, inspired by several sources)
3 large sweet potatoes, peeled and cut in 1 inch pieces 2 tablespoons olive oil salt to taste ¼ cup rice wine vinegar 1 tablespoon soy sauce 2 teaspoons sesame oil 2 teaspoons gochugaru (or a red pepper flake of your choice) strands of Korean red pepper for garnish (optional)
Heat the oven to 425F. Coat the potatoes with the olive oil and season with a little bit of salt. Lay them on a baking sheet protected with aluminum foil and roast for 20 to 25 minutes, moving them around halfway through. You want the edges to get nicely brown, so adjust the timing if needed.
Meanwhile, make the finishing sauce by combining the vinegar, sesame oil, gochugaru and soy sauce. Once the potatoes are almost done, pour the sauce all over and mix gently. Roast for additional 5 minutes and serve, sprinkling some strands of Korean pepper (optional).
Comments: I am a Sweet Potato Cheerleader, never get tired of them. In my opinion, they don’t need that much to shine, but this preparation takes them to a higher, brighter spot. It gives them, that “fancy restaurant” aura. I think it is the vinegar that changes things around. Please make it, even if you don’t have the specific Korean ingredients. We enjoyed it with breaded center-cut pork loin, and a little broccoli. A perfect midweek dinner.
In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see what everybody else is sharing this month. I join four times each year, on the first day of January, April, July and October.
In our kitchen…
Thanks to the skill and efforts of my beloved husband, we managed to get a second little harvest of lettuce, planted from seed. Amazing how much more flavorful home-grown lettuce can be.
In our kitchen…
I don’t follow keto or other strict diets, but sometimes I like to explore ingredients that are low in carbs. These tortillas called my attention because of the enthusiastic reviews it received on amazon. I decided to order a bag and was quite pleased by both taste and texture. They are very small, but for my appetite, two are perfect for a meal. I’ve read that some people like to cut them in four pieces and use as tortilla chips, by baking or frying. Here they are over a regular dinner plate, so you can have an idea of their size. I pass them over a flame on my stove, they get charred and ready in seconds. Maybe you can find them where you live, but if you’d like to give them a try, amazon is your friend (click here).
In our kitchen…
A set of small plastic bowls that I just could not resist, after my friend Gary pointed them out to me. Color, color, color… It’s my weakness…
In our kitchen…
I’ve been flirting with Korean ingredients, after falling in love with all things South Korea through shows such as “Crash Landing on You” and “The Extraordinaire Attorney Woo.”
I am learning my way through this intriguing cuisine, and exploring ingredients that are new to me. Top left is Doenjang, a miso-type paste that I have not yet played with, but apparently is super flavorful. Top right is Gochugaru, a red pepper flake with unique smoky flavor, and bottom left my favorite, Silgochu, very thin threads of chili pepper. It looks very cool sprinkled over food, and it packs a lot of flavor in those tiny, fragile looking threads.
In our kitchen…
A Mix-and-Match Animal Cookie Set (available at etsy.com), with many possibilities to create designs. These make large cookies, and the moment I got the set, I had to work on a special project…
In our kitchen…
Two types of cocoa powder. The left one is my favorite Dutch type, and the right one I found in our grocery store and decided to give it a try. Loved the delicate coffee flavor, and have used it with my default chocolate cookie recipe, omitting the chipotle in that case.
In our kitchen…
A pumpkin mold that is large enough to shape a cookie. Stay tuned for some serious Halloween baking in the near future.
In our kitchen…
This was a total impulse buy. I was shopping at our grocery store and happened to walk by the Halloween aisle. This platter jumped into my shopping cart and would NOT leave. Odd how these things happen. Must be the Black October Magic at work.
In our kitchen…
When you have a cookie cutter problem, you’ll need storage. I finally caved and bought something I had been flirting with for the longest time. These have drawers of two different sizes, so you order what is most convenient for you (click here). They live in our basement and made my life a lot easier. I might add labels to the drawers at some point.
In our kitchen…
These are great if you need to take cakes for a get together or if you donate them as I do. Each holds a little more than 1/2 cup of batter, depending on the recipe and how much they rise. A little experimentation might be needed. I used my brownie cupcake default recipe just like described here. They have lids that fit well, and it all looks super cute. Several sizes and shapes available, take a look here.
And now it is time to allow a certain trio of pups to bark their piece, and wow, do they have a lot to say this time!
Buck and Oscar were set in a smooth routine, predictable with a few ups and downs…. For Osky, the worst would be a certain style of haircut, for Buck just having to deal with this odd silence in the world, interrupted by hand clapping that he does his best to follow as guidance.
Little did they know, that Chaos was coming! Full disclosure: we debated whether we should change Prince’s name to Chaos or Trouble, but decided that His Royal Highness would not approve the motion. He has definitely turned our universe upside down, but let’s be honest, we would not have it any other way. The sadness that Bogey’s departure left in us was so intense, and somehow this bundle of energy with a heart-shaped nose and a hear-shaped mark on his leg, made our own hearts feel lighter.
He is sweet, funny, strong-willed, naughty, and clumsy like puppies often are… it just makes him even more adorable…
The polls about Prince Lucifer of Darkness are a bit divided….
Buck does not mind, in fact they quickly became quite good buddies, even if Prince’s chasing of Buck’s tail can be a bit overwhelming at times…
We have of course countless videos already, but this one below is probably my all-time favorite! Keep in mind that Buck is deaf, so all the noise Prince does to try and invite him to play fall on “deaf ears” (literally). I love the way Buck yawns when it all starts. And of course, Prince stretched back legs crack us up. Too funny! At the very end, Prince seems to understand what I tell him, but is just not buying it!
Of course, as a good Prince, he sees the world as his domain….
And all things shoes must subject to his rules: you exist to provide amusement for my teeth and paws!
Yes, he is a ton of trouble in four powerful legs… but the level of cute is off-the-charts…
And he also teaches us lessons about how to live…
He is growing so fast, we already miss the times we could hold him like a little bundle in our arms…
That’s all for now, folks! Stay tuned – assuming we humans will survive puppyhood – for the next installment of In My Kitchen, when 2023 starts bright and early!
This is a very simple recipe based on peanut butter and pumpkin puree, super easy to put together, and it will receive two-paws up by the most discriminating canine palates out there. Woof, woof!
1 Cup Pumpkin Puree 1/3 Cup Peanut Butter, smooth 2 large Eggs 2 + 1/2 Cups Whole Wheat Flour ¾ Teaspoon Cinnamon
Heat the oven to 350° and line a baking sheet with parchment paper.
In the bowl of a mixer use the paddle attachment to combine the pumpkin, peanut butter, and eggs at medium-high speed. Add in the flour and cinnamon and mix until a stiff dough has formed. Turn the dough out on a lightly floured surface and roll out to ¼ inch thick. Use cookie cutters to cut your desired shapes.
Bake for about 20-25 minutes, until the edges begin to turn golden brown. Cool on a rack.
Comments: Make sure to use peanut butter that contains only peanuts and salt, no additives. Xylitol, which is present in some brands, is very toxic for dogs, so do not use it. The classic shapes are obviously bones and paws, but you can cut in squares, even using a knife or bench scraper and it will be even easier and faster. Pups won’t mind!
I debated whether to insert the “V” word into the title, but yes, this is vegan. And delicious with a big “D.” The sauce packs a huge hit of flavor. I used the smallest recommended amount of chipotle pepper in Adobo sauce, if you are a braver soul, go for the kill and add more. Obviously, you can use meat instead of cauliflower and please all the omnivores at your table. But whatever your gastronomic inclination, MAKE THE SAUCE.
VEGAN CAULIFLOWER TACOSWITH CHIPOTLE ROMESCO SAUCE (adapted from Minimalist Baker)
for the cauliflower: 1 large cauliflower head, cut in small pieces 2 Tbsp canola oil 1 tsp ground cumin 1 tsp chili powder 1 tsp smoked paprika 1 tsp salt
for the sauce: 1/4 cup raw almonds 1 15-ounce can fire-roasted tomatoes (drained) 2 Tbsp olive oil 1 medium lime, juiced 1/4 tsp smoked paprika 1/2 tsp cumin 1/4 tsp sea salt (plus more to taste) 1 Tbsp maple syrup (plus more to taste) 1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)
for serving: corn tortillas Lime juice / wedges Fresh cilantro (optional) shredded cheese (vegan, if you prefer)
Coat the cauliflower pieces with the oil and the spices. Either roast it in a 400F oven, or air-fry it for 15 minutes. Reserve.
Toast the almonds in a dry non-stick skillet until they start to get fragrant and get a bit of color, but do not move away from the stove and move them constantly to prevent them from burning. Add them to a blender (Vitamix works best) together with all other ingredients for the sauce. Blend until very smooth. Taste and adjust seasoning with salt, or maple syrup, depending on your preference.
To serve, warm up tortillas, add the sauce and the warm cauliflower on top, then more sauce, and any toppings you like.
ENJOY!
to print the recipe, click here
Comments: This sauce will definitely show up in our kitchen regularly because it is so easy to make, and absolutely perfect for our taste. When I first made it I thought it was too spicy, but it is not, it mellows down as you add it to the other components, and matches all sorts of protein or veggies. I enjoyed it next day with some leftover grilled chicken breasts.
I’ve made this recipe twice, first time I thought they looked pretty nice but the filling was too dry for my taste. So I tweaked the recipe and now share with you the winner. Compared to the first attempt, they baked a little more flat, but the texture and taste were spot on, in my opinion. A big thank you to Matt Adlard, who helped me optimize it. As to the crust, it is my favorite. Very easy to handle, bakes like a dream. It goes in the oven as soon as the filling is piped in, no need to blind bake if using this type of filling. Easy as pie. Or, if you prefer, easy as tartlet.
CHOCOLATE HAZELNUT TARTLETS (from the Bewitching Kitchen, inspired by Carole Bloom)
makes about 8, depending on the size of your molds
for the shells: 120 g cup all-purpose flour 2 tablespoons granulated sugar 1/8 tsp baking powder pinch of salt zest of 1/2 orange 45 g butter, cut in small pieces and very cold 1 egg yolk 1 tablespoon heavy cream (or a little more depending on the final texture of the dough)
for the filling: 100g unsalted butter, softened 100g powdered sugar 75g eggs 12g cornstarch 80g hazelnuts flour 60g mini chocolate chips (the smallest you can find)
to decorate (optional) drizzle of candy melts or chocolate sprinkles of your choice
Add to a food processor the flour, sugar, baking powder, salt, and orange zest. Pulse until all is combined and the orange zest very fragrant. Add the chilled butter, pulse a few times until the butter is cut in small pieces. Whisk the egg yolk, and one tablespoon of cream in a little bowl. With the processor running, pour this mixture and wait until the mixture starts to form a dough. If needed, add a little more heavy cream. Shape the dough into a flat disk and place in the fridge for 15 minutes. If you prefer leave it longer, I like to use it while it is still very pliable.
Roll out the dough until it is about 12 inches in diameter, and cut circles that will allow it to fit inside and all the way up your molds. Place the filled molds in the freezer for 20 minutes or longer, as you make the filling and heat your oven to 350F.
Make the filling: Beat the butter and sugar until smooth. I used a handheld mixer. Slowly add the eggs and beat again. Add the cornstarch and hazelnut flour and mix to combine, then finally fold in the chocolate chips. Pipe that mixture into the unbaked, frozen tart shells and then bake until the filling is set, about 25 minutes, but check at 20 minutes.
Comments: I am really happy with the way these turned out. The recipe for the shells is definitely my favorite because it is very easy to handle. Plus, the inclusion of orange zest is a nice touch. Most recipes will tell you to chill a pie dough for hours or even overnight. It does not work well for me. I much rather roll the dough while it is still pliable and then freeze before baking. But do what works for you, as I often say… your kitchen, you rules. The combination of hazelnut and chocolate is fantastic and perfect for the Fall and upcoming Thanksgiving. Keep that in mind…
Bewitching Kitchen 