PASTA CHIP BHEL

Posted in Air-Frying, Salads, Vegetarian-friendly, Veggies by

Can you tell I am in love with this salad?

But first, a disclaimer… This is by no means an authentic bhel. If you are new to the term, bhel is a concoction from India, made with puffed rice and crispy sev noodles. I’ve found this version by complete accident and was so intrigued by it, I could not wait to try it. However, I have modified it substantially so if there was any resemblance with the authentic bhel, it is pretty much all gone… Can we still be friends?

PASTA CHIP BHEL
(adapted from Naturallynidhy)

for pasta chips:
1 cup cooked pasta (I used fusilli)
2 tbsp grapeseed oil
2 tsp black and white sesame seeds
1/2 tsp black pepper
salt to taste

for the salad:
1 cup mixed colors shredded cabbage or store-bought cole slaw mix
1/2 cup matchstick carrots (or shredded in food processor)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
fresh cilantro leaves
2 tbsp grapeseed oil
2 tbsp soy sauce
1 tbsp sweet red chili sauce (I used Thai Kitchen)
1 tbsp black vinegar (or another vinegar of your choice)
1/2 tsp red chili flakes
juice of 1/2 lime (or to taste)
salt to taste
sesame seeds to serve

Turn the air-fryer to the highest temperature (mine is 390F). Mix the pasta with oil, sesame seeds, salt and pepper. Air-fry for about 10 minutes, until crispy and fragrant. If you don’t have an air-fryer, roast in the oven at 400F for about 15 minutes. Let it cool in a single layer over paper towels.

In a large bowl where you will serve the salad, make the dressing by mixing all oil, soy sauce, red chili sauce, vinegar, and chili flakes. Whisk well, then add a little lime juice, taste, and see if you’d like more lime juice. Add the pasta chips and all other ingredients to the bowl, toss well and adjust seasoning with salt and pepper if needed. Let it sit at room temperature for about 15 minutes before serving, or longer in the fridge.

Add cilantro and more sesame seeds right before serving.

ENJOY!

to print the recipe, click here

Comments: Talk about exotic flavors and textures, this salad has it all. I am now quite eager to make the real bhel, so stay tuned for that. One of my modifications was using the pasta more like you would “croutons” in a Caesar salad, just like an accent. I believe that in bhel the pasta is a main component.

All the amounts of veggies are suggestions, and super flexible. Use what you like, add other veggies if you prefer. But the idea is to have a lot of texture, and let the sauce barely smooth things out. The salad is vegan-friendly , but we “corrupted” it with grilled pork tenderloin. If you make the pasta as a main component of the salad, this could well work as a full dinner. One more thing, pay close attention to the air-frying step, and shake that pan often. It is easy to end up with some pasta crisps over-cooked. I am definitely making this or modifications of this version again and again.

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A SAVORY PHYLLO PIE

Posted in Beef, Poultry, Savory Pies by

I was going to call it “Meat and Potato Phyllo Pie”. Side note: the expression “meat and potato guy” always makes me smile, as it took me a while to fully understand its meaning. When you are a foreigner, it’s not feasible to stop people all the time to ask for clarifications on every expression you don’t quite “get”. So you go with the flow. Of course now I know that it refers to someone who is not very adventurous in the gastronomic department. But this version adds a few tidbits that a true meat and potato being might object to, like tahini, eggplant, maybe even phyllo could be a no-no… Therefore, let’s go with Savory Phyllo Pie.

SAVORY PHYLLO PIE
(from The Bewitching Kitchen)

8 inch-springform pan (or pan with removable bottom)

2 tablespoons olive oil
2 shallots, minced
1 rib celery, diced
1 pound ground turkey (dark meat if possible)
3/4 pound ground bison (or substitute extra turkey meat)
2 tsp cumin
2 tsp coriander
1 tsp smoked paprika
1/2 tsp cinnamon
1 + 1/2 tsp salt
1 (14 oz) can diced tomatoes (fire roasted if you like)

for the vegetable layer:
2 medium sweet potatoes
1 medium eggplant
salt and pepper to taste
olive oil spray or a few tablespoons

for yogurt sauce:
3/4 cup full-fat yogurt
3 tablespoons tahini
1 tablespoon lemon juice
salt to taste

to assemble pie:
8 sheets of phyllo dough
olive oil spray
sesame seeds (optional)

Prepare the meat layer. Heat the olive oil, sauté the celery and shallots with a little salt. When fragrant, add all dried spices, let them heat for a minute, then add the two kinds of meat, salt, and cook until no longer pink. Add the tomatoes, close the pan and simmer for 5 minutes or so. Reserve, allowing it to cool to room temperature or place it in the fridge.

Prepare the vegetable layer. Peel the eggplant, cut in 1/4 inch rounds, do the same for the sweet potatoes. Brush or spray the surface with oil and bake in a single layer at 425F until it starts to get golden. The eggplant will work best if you use a grill, but it was too cold for that when I made it. Reserve the veggies.

Prepare the yogurt-tahini sauce and reserve. Assemble the pie: Spray the bottom and sides of the springform pan with olive oil. Grab one sheet of phyllo at a time, spray with olive oil and place inside the pan with the ends going over the sides and hanging. Use 5 more sheets overlapping them in a circle. Place the sweet potato slices at the bottom, then the eggplant. Cover with the meat, pressing it down and leveling the surface well. Drizzle the tahini sauce and spread it well on the surface. Grab two more sheets of phyllo, fold in half, spray with oil and cover the top of the pie. Now bring all the phyllo that is hanging outside and crump the edges to neatly close the pie. Spray additional olive oil over the top, sprinkle with sesame seeds and bake for 40 minutes at 400F. Let the pie sit at room temperature for 15 minutes before slicing.

ENJOY!

to print the recipe, click here

Comments: I actually made phyllo pie two weeks in a row, first time following a recipe from Falastin. It was good, but a bit too heavy and the meat got slightly dry. So I made this version with similar Middle Eastern tones. We both loved it! It is a bit involved, but totally worth it. I usually make all the components and save them in the fridge. Then, it’s all a matter of heating the oven, assembling the pie and dinner is ready in one hour. You do need to wait for 15 minutes or it will be messy when you cut it.

I use the mixture of turkey and bison very often. It is great for chilis, and even burgers. Both are very lean types of meat, the bison gives a more complex flavor. We have excellent bison meat in Kansas, but if you cannot find it, just use turkey, or ground beef, or even lamb, although the end result with be considerably heavier.

All that was needed to call it dinner? A simple salad. We ate like royalty… I hope you’ll give this recipe a try, another good option for company, as you can do a lot in advance. Plus, it looks pretty awesome when you remove it from the springform pan.

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SHEET PAN CHICKEN THIGHS WITH GARBANZO BEANS AND CAULIFLOWER

Posted in Poultry by

Every blog should have an OMG FOLDER. Mine does not. If it had, this recipe would be rushed into it with great enthusiasm. Normally I bake chicken thighs low and slow, but this method won my heart because it gave a full meal with side-dish included, with very little effort. This would be great for company. Keep that in mind, if dinner parties are coming back to your world.

SHEET-PAN CHICKEN THIGHS WITH GARBANZO BEANS AND CAULIFLOWER
(adapted from several sources)

6 chicken thighs, bone-in, with skin on
Kosher salt and freshly ground pepper
3/4 cup full-fat Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons ground turmeric, divided
2 tablespoons water
1 (15-ounce) can chickpeas, drained and rinsed
1 small head of cauliflower, florets cut in small pieces
1 tablespoon fennel seed
1 teaspoon ground cumin
2 tablespoons olive oil

Season chicken parts with salt and pepper to taste. Combine yogurt, lemon juice, turmeric and water in a large bowl, add 1/2 tsp additional salt. Add chicken and toss to coat evenly. Let sit at least 2 hours in the fridge, up to overnight.

Heat oven to 425F.

In a large bowl, mix the oil with the spices (fennel seed, cumin, remaining teaspoon of turmeric). Add the garbanzo beans and cauliflower florets, toss well to coat. Add the veggies to a baking sheet covered with aluminum foil, open small spaces to fit the chicken pieces, and bake for 45 to 50 minutes until the chicken is golden brown, and the skin starts to get crispy.

ENJOY!

to print the recipe, click here

Comments: This was one of the best meals of 2022. I did not touch the veggies during the roasting time, although I intended to. But a lot was happening and I never got to it. It turns out that some of the garbanzo beans caramelized so intensely that they had this delicious crunchy texture at the bottom. Same for some pieces of cauliflower. So I advise you to keep an eye on it, but don’t worry about mixing things often. Let the oven do its magic.

If you want to make a full meal just with this sheet pan, I advise on doubling the amount of veggies. We paired it with a simple salad. Couscous would be perfect, if you don’t mind some carb-indulgence. Tahdig rice would take this into sinful territory. I intend to explore that territory in the near future, because life is short, and tahdig too good.

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TIGER SHRIMP IN CHILI SAUCE

Posted in Seafood by

Tiger Cookies, Tiger Shrimp. Both very appropriate for this time of the year, don’t you agree? This is a super simple and quick recipe, with intense flavors. Contrary to most Chinese-inspired stir-fries, this one does not take any thickening agent like cornstarch, so don’t expect that kind of a sauce with some texture and body. We loved it this way, it felt lighter and without any compromise in flavor, quite the contrary. It seems that without any cloying sauce, the spices spoke louder.

TIGER SHRIMP IN CHILI SAUCE
(adapted from The Woks of Life)

1 pound jumbo tiger shrimp (or another type of jumbo size shrimp, peeled and de-veined)
1 tablespoon tomato paste
2 tablespoons ketchup
2 tablespoons chili garlic sauce
1/2 teaspoon salt
1/4 teaspoon Szechuan peppercorns, smashed
1/2 teaspoon sesame oil
3 tablespoons vegetable oil
1 teaspoon ginger (minced)
1 shallot, minced
1 tablespoon Shaoxing wine (or dry Sherry)
1/3 cup water (you may not use it all)
cilantro leaves

Rinse the shrimp under running water and pat dry with a paper towel.

Make the sauce by mixing the tomato paste, ketchup, chili garlic sauce, salt, pepper and sesame oil in a medium bowl.

Heat the oil in your wok until smoking hot. Fry the shrimp on both sides for 30 seconds each side. Remove the shrimp from the wok and set aside on a plate. Lower the heat to medium-low, add the ginger and shallots. Sautee for a couple of minutes, add the sauce, Shaoxing wine, cook stirring for a minute. Add half the water, let everything simmer together for another minute, add the shrimp and cook gently in the sauce until just cooked through. If needed, add the rest of the water. Add the fresh cilantro and serve over white rice with a favorite side dish.

ENJOY!

to print the recipe, click here

Comments: This was a super vibrant dish, and it is hard to find a simpler and faster way to have dinner at the table. Cooking the rice to go along took a lot longer… We enjoyed it with broccoli, prepared in one of my favorite ways (check it out here) because it is also super quick and very tasty. This one goes into our rotation, for sure! I hope you’ll give it a try…

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EMBOSSED CHOCOLATE-CHERRY SOURDOUGH LOAF

Posted in Breads by

This bread is simply amazing. If you are not too sure about mixing chocolate with sourdough bread, let me tell you, it works! As the husband put it, this is dangerously good. He also said that “we” absolutely must make it again and have slices of this bread in the freezer at all times. I cannot take any credit for the basic formula, but I completely changed the method, and will explain my reasons in the comments. With this loaf, I tried a new way to decorate the surface, using paper towel to emboss a pattern. I definitely intend to explore this method further in the near future.

EMBOSSED CHOCOLATE-CHERRY SOURDOUGH LOAF
(modified from The Perfect Loaf)

260g water
80g active sourdough starter at 100% hydration
320g bread flour
40g spelt flour
12g cocoa powder 
12g canola oil 
60g dark chocolate chips
60g dried sour cherries
8g sugar
7g salt
additional flour for embossing effect (optional)

Bloom the cocoa. Heat the oil in a small saucepan. Add the cocoa and heat, stirring until it thickens slightly. Allow it to completely cool.

Place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the two types of flour, and all other ingredients, except the chocolate chips and cherries.

Turn the mixer on with the hook attachment and knead the dough for 2 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom. Add the chocolate chips and cherries, knead in the machine for 2 and a half minutes more.

Remove the dough from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. If you intend to do the decorative embossing, rub all-purpose or bread flour all over the paper towel. Reserve.

After four hours bulk fermentation, shape the dough in any shape you like, and place, seam side up, in a lightly floured banetton. If embossing, the bread lays on top of the paper saturated with flour. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F. Invert the dough over parchment paper, slash the surface with a sharp razor blade. Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The technique to do the embossing is explained very well in this video from youtube. I was hoping for more staying power and contrast after baking, so on a loaf made a few days later I tried tapioca flour and rice flour, but they did not work. The tapioca behaved very oddly when rubbed in the paper, so I did not use it, and the rice flour never formed a pattern after overnight in the fridge. So, as far as my limited experience goes, it might be better to use regular white flour.

The bread had great oven-spring, and the smell was amazing as it baked. My modification of the method involved super-simplifying it. As I like to say, your kitchen, your rules. If you prefer to go along the path of autolyse, and adding water in different stages, go for it. I’ve been baking sourdough for 15 years pretty much non-stop, and I stick with the simplest way to do it. It works well for me. Would it be better if I did the autolyse and all the other convoluted tricks? Maybe, but honestly, I don’t really care. Some bakers go to the extent of measuring the temperature of the room, the water, the flour, adjust the number of revolutions per minute in the KitchenAid to get to the perfect increase in temperature by friction etc etc. I have zero interest in this type of precision. My default method works fine for all bread formulas I’ve tried so far. Quoting my dear friend Elaine (author of two bread cookbooks): “Keep It Simple.”

The flavor of this bread is hard to describe, but Maurizio really hit the jackpot with this one. It is not a sweet bread. Biting into the pieces of cherry around the crumb? Added bliss. Make it, and you might find yourself with a new favorite loaf of bread to keep around the house.

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