HONEYED JALAPENOS ON SPELT PIZZA

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

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.

SPELT PIZZA DOUGH
(adapted from this post)

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.

ENJOY!

to print the recipes, click here

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.

Joanne, thanks for another winner recipe!


ONE YEAR AGO: Bulgur and Chickpea Salad with Pomegranate Seeds

TWO YEARS AGO: Purple Star Macarons

THREE YEARS AGO: Smoked Salmon, Fait Maison

FOUR YEARS AGO: Kouign-Amann, Fighting Fire with Fire

FIVE YEARS AGO: In My Kitchen, Yin and Yang

SIX YEARS AGO: Chocolate Toffee Banana Bread

SEVEN YEARS AGO: In My Kitchen, June 2014

EIGHT YEARS AGO:  Strawberry Frozen Yogurt

NINE YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

TEN YEARS AGO: Honey-Glazed Chicken Legs

ELEVEN YEARS AGO: French-Style Rolls

GROWN-UP SPICY CHOCOLATE COOKIE

Posted in Cookies by

I bake cookies often. So often that I ended up starting a new blog just to document my adventures in the subject. But whenever I want to share a new recipe, it will be here, in the good old Bewitching Kitchen. This cookie is super versatile. It is so flavorful and complex that it can stand on its own without icing, without filling. But I’ve used it in many different formats, as you will see in my post published simultaneously in my baby blog. It resembles an Oreo in texture and basic taste. But then the chipotle and cinnamon kick in… and all of a sudden you are in love.

GROWN-UP SPICY CHOCOLATE COOKIES
(from the Bewitching Kitchen)

226g butter
200g sugar
1/2 tsp vanilla extract
1 large egg
380g flour
12 g cocoa powder
12g BLACK cocoa powder
1/2 tsp salt
1/4 to 1/2 tsp chipotle pepper
1/2 tsp cinnamon

Mix flour, both types of cocoa powder, chipotle pepper, cinnamon and salt in a large bowl. Reserve.

Cream butter with sugar with a Kitchen Aid type mixer. Add vanilla and egg. Mix until incorporated, then add the dry ingredients in three portions, mixing on low speed. When the dough starts to glue together, stop, check if it holds well when you press a small amount of it with your fingers. Adjust with more flour if needed. Pat the dough into a disc and place in the fridge. It can also be rolled out immediately if you did not have the butter too soft in the beginning.

Roll to desired thickness, cut in shapes, freeze for 10 minutes before baking at 350F. Baking time will depend on size of the cookies, usually 12 minutes.

ENJOY!

to print the recipe, click here

Comments: I did something totally different to get the pattern on these cookies. I used a fondant impression mat, laid it on top of the rolled cookie and then cut the rounds and baked. Inspiration came from the great Dawn Williams, a virtual friend from Facebook, aka Queen of Molded Cookies.

This is the mat… Available on amazon.com

And this is the dough after imprinted with it (dough is rolled over parchment, mat goes on top, then a rolling pin presses it gently over the dough. Peel the mat off, and you are left with this:

Cut rounds, freeze for 10 minutes and bake straight from frozen…

The cookies will be ok without any further adornment. But you know I cannot resist some bling, so I used gold luster dust mixed with vodka and brushed lightly on the design. The suspension needs to be a bit on the thick side, so that it won’t puddle inside the whole pattern.

For the dough, you can also skip the cinnamon and use orange extract + orange zest. Works great too. If you don’t have black cocoa, simply use the full amount of Dutch cocoa. I find that mixing some black with it makes it perfect for my taste. I’ve done in countless times, tweaking the recipe a bit and pretty much anything works.

Now, I invite you to visit my baby blog
to see how versatile this simple dough can be…

See you there!

ONE YEAR AGO: The Home Bakers Collective, May Project

TWO YEARS AGO: Purple Star Macarons

THREE YEAR AGO: Smoked Salmon, Fait Maison

FOUR YEARS AGO: Kouign-Amann, Fighting Fire with Fire

FIVE YEARS AGO: In My Kitchen, Yin and Yang

SIX YEARS AGO: Chocolate Toffee Banana Bread

SEVEN YEARS AGO: In My Kitchen, June 2014

EIGHT YEARS AGO:  Strawberry Frozen Yogurt

NINE YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

TEN YEARS AGO: Honey-Glazed Chicken Legs

ELEVEN YEARS AGO: French-Style Rolls

BULGUR PORK TOMATILLO PLATTER

Posted in Pork, Rice and Grains by

Some call it bowls, but I will go with platter. It is one of my favorite ways to enjoy a meal, all components served together. Not too long ago “sheet dinners” were a thing. It seemed like every popular food blogger was showcasing them. I never joined that party, because I find it hard to perfectly time the cooking of different items on the same sheet pan. You have to do a lot of rearranging and/or adding ingredients in stages. It never appealed to me. But in this preparation, items are cooked each to their optimal stage, and then simply placed together for the finale.

BULGUR PORK TOMATILLO PLATTER
(from the Bewitching Kitchen, inspired by many sources)

for pork:
1 pork tenderloin, trimmed
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
salt and pepper to taste

for veggies:
1 tablespoon olive oil
6 oz asparagus stalks, cut in pieces
1 yellow or orange bell pepper, sliced thinly
splash of water
salt and pepper to taste

to serve:
1 cup bulgur wheat
tomatillo salsa (store-bought)
blood orange segments (or regular orange)

Marinate the pork. Mix olive oil, soy sauce, honey, salt and pepper, emulsify with a whisk. Cover the pork with it and leave for several hours in the fridge. I like to butterfly the pork tenderloin, but you can leave it whole. Grill the pork to your liking, when butterflied I like to grill it for a total of 16-18 minutes. We do not like pork pink in the center, so do as you prefer.

Cook the bulgur in 2 cups slightly salted water, boil, reduce to simmer, cover and cook for 5 to 10 minutes, until water is absorbed and grain is cooked. Reserve.

Heat the final tablespoon of olive oil in a large non-stick skillet. Add asparagus, bell pepper, water, salt and pepper. Cover, and cook for 2 minutes, then remove the lid, increase the heat and cook until the bell pepper starts to get some golden color.

Assemble the dish. Place the cooked bulgur on a platter, top with the cooked veggies. Cut slices of the grilled pork and arrange on top. Add orange segments, and drizzle a nice amount of tomatillo salsa all over the dish. You can process the salsa in a small food processor to make it smooth, or use it straight from the bottle.

ENJOY!

to print the recipe, click here

Comments: This was one delicious meal! I know you can make your own tomatillo sauce from scratch, but we often use bottled and don’t mind it at all. It makes life easier and there is no compromise of flavor. You can use freekeh, quinoa, couscous, in place of the bulgur. Bulgur cooks so fast, it is a great option. The blood orange gives that burst of freshness, and goes perfectly well with the tomatillo salsa. This will be incorporated in our regular rotation, no doubt. I hope you’ll give it a try!

ONE YEAR AGO: Baking through the blogosphere

TWO YEARS AGO: Chickpea Burgers, Vegan and Delicious

THREE YEARS AGO: Macarons with Ganache Noisette

FOUR YEARS AGO: Quiche with Asparagus and Fennel

FIVE YEARS AGO: Fakebouleh

SIX YEARS AGO: Yellow Squash Soup

SEVEN YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

EIGHT YEARS AGO: Chicken-Apricot Skewers

NINE YEARS AGO:  Asparagus Quiche

TEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

ELEVEN YEARS AGO: Mellow Bakers: Corn Bread

PISTACHIO ROSE DONUTS

Posted in Desserts by

I am very fond of this combination of flavors, the aura of romance and elegance it conveys. These baked donuts have a nice texture, moist and delicate. And they are so easy to make, I hope you’ll give this recipe a try.

PISTACHIO & ROSE BAKED DONUTS
(adapted from The Baking Explorer)

for the donuts:
30 g pistachios, coarsely ground (use a small food processor or a nut grinder)
175 g sugar
30 ml vegetable oil
175 ml whole milk
2 large eggs
1 tsp Vanilla extract
1/2 tsp rose water
225 g all-purpose flour
2 tsp baking powder
zest of 1 lemon

for the glaze:
250 g powdered sugar
2 tbsp Water
1/2 tsp Rose water
3 tsp lemon juice

for decoration:
chopped pistachios optional
sprinkles

Heat the oven to 350F and grease donut pans with a very small amount of butter. Reserve. Sift the flour with baking powder in a bowl and reserve.

Mix together the sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk
Add the flour mixture and ground pistachios, and fold them in. Place the batter in a piping bag, cut the tip and pipe in 12 donut pans. Bake for 12 minutes or until cooked through and starting the get some golden color.

Remove the baked donuts and let them cool on a rack. Make the glaze, adjusting the consistency with water if needed. It needs to be thick enough to nicely coat the surface. Decorate with chopped pistachios and sprinkles.

ENJOY!

to print the recipe, click here

Comments: The addition of ground pistachios into the batter gives the donuts a speckled look and interesting texture. If you have pistachio flour, you can definitely use it, but I actually prefer to grind it, so that it’s not too fine. I realize some people are cheerleaders of the Team Fried Donuts. I’ve never made them because I have a deep dislike for dealing with a large volume of oil. At some point I need to face this little phobia of mine and give them a try. I still remember my first encounter with those donuts from a certain shop, all cute lined up in a conveyer’s belt, served straight from the fryer, with just a coating of powdered sugar. Definitely worth the extra calories!

ONE YEAR AGO: Smoked Chocolate Macarons

TWO YEARS AGO: Chocolate Celebration Cake

THREE YEARS AGO: Incredibly Simple Times Four, May 2018

FOUR YEARS AGO: Tangential Quiche with Asparagus and Fennel

FIVE YEARS AGO: Fakebouleh

SIX YEARS AGO: Yellow Squash Soup

SEVEN YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

EIGHT YEARS AGO: Chicken-Apricot Skewers

NINE YEARS AGO:  Asparagus Quiche

TEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

ELEVEN YEARS AGO: Mellow Bakers: Corn Bread


TURKEY JALAPENO MEATBALLS

Posted in Poultry by

I’ve been playing with an ingredient that is quite likely very popular in many kitchens, but new to me. A bit embarrassed to admit, but here we go: pickled jalapenos. They are sold in big jars, cute slices of pepper swimming in a liquid that makes your tastebuds tingle. I may have developed a slight obsession. These meatballs are very light and super flavorful. Contrary to most recipes, you won’t have to brown them, but you can if you prefer. My method of choice is the pressure cooker, but I offer you other ways to cook them too. Just in case you are a pressure-phobe.

TURKEY-JALAPENO MEATBALLS
(inspired by The Great Big Pressure Cooker Book)

for the meatballs:
1 tablespoons olive oil
1/4 cup pickled jalapeno peppers
1 tablespoon brine liquid from pepper jar
cilantro leaves and stems (to taste, I like to use a lot)
1 + 1/2 pound ground turkey
½ cup plain panko breadcrumbs
1 large egg
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 tsp salt
freshly ground black pepper to taste

for the tomato sauce:
(you can also use your favorite store-bought tomato sauce)
1 tablespoon olive oil
1 can crushed tomatoes with juices (28 oz)
2 shallots, minced
1 stalk celery, minced
1 carrot, minced
salt and pepper to taste

Add the jalapeno slices, the brine, the olive oil and the cilantro leaves into the bowl of a small food processor and process the mixture a few times. Add it to the ground turkey in a large bowl, together with all other ingredients for the meatballs. Mix with your hands without compressing the mixture too much. For into twelve large meatballs. Reserve in the fridge. Can be made hours in advance or even the day before.

Make the sauce. Heat the olive oil in the pressure cooker, add the shallots, celery and carrot. Season with salt and pepper. Add the crushed tomatoes. Place the meatballs on the sauce, if the sauce does not reach half the height of the meatballs, complete the volume with water. Lock the lid onto the pot. Set the pot over high heat and bring it to high pressure then cook for 10 minutes. Release the pressure and open the pan. If needed, reduce the sauce by simmering gently.

ENJOY!

to print the recipe, click here

Comments: If you are serving these meatballs as an appetizer, I recommend that you make them smaller, and either fry them, air-fry them (about 12 min at 390F), or bake them. As an appetizer, I think they profit from a nice browned crust. But as a main course, I prefer to cook them straight in the sauce. The pressure cooker makes them perfect to my taste, but if you don’t own one you can make them in a crockpot set for 6 hours on low. Alternatively, you can simmer them on top of the stove, until they are fully cooked, but the sauce won’t have the same depth of flavor as the pressure cooker offers. Pressure cooking tames the spices a bit, so if you opt for another method, consider reducing a little bit the amount of pickled jalapenos you use.

I find them delicious next to a simple salad, but of course the traditional way would be alongside a nice helping of pasta. It will keep you satisfied, even if much lighter than the usual Italian style meatballs.

The best compliment a recipe gets in this kitchen is the husband saying “you must put this one in our regular rotation.” I fully agree. And I suspect the bottle of pickled jalapenos will have a dedicated spot in our fridge from now on.

ONE YEAR AGO: Whole Chicken Sous-Vide

TWO YEARS AGO: Incredibly Simple Times Four, May 2019

THREE YEAR AGO: French Style Baguettes

FOUR YEARS AGO: Sad Times

FIVE YEARS AGO: Slow-Cooker Carnitas Lettuce Wraps and Paleo Planet Review

SIX YEARS AGO: The Making of a Nobel Reception

SEVEN YEARS AGO: Fennel Soup with Almonds and Mint 

EIGHT YEARS AGO: Green Curry Pork Tenderloin

NINE YEARS AGO: Farfalle with Zucchini and Ricotta

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

ELEVEN YEARS AGO: Hoisin Explosion Chicken