PICKLED-ROASTED CHICKPEAS WITH CASHEW CREAM

I share with you today another slightly unusual side dish, or main dish if you add to it a nice helping of couscous. It starts with chickpeas simmered in white vinegar, then roasted with smoked paprika. After pairing them with juicy tomatoes, the whole thing was dressed with the number one choice for vegans when they crave sauces like bechamel: cashew cream.  It has the advantage of being very low in saturated fat, so those who are watching their intake of all things butter and cheese, can indulge without worries.

PICKLED-ROASTED CHICKPEAS WITH CASHEW CREAM
(from the Bewitching Kitchen)

1 (15-ounce) can chickpeas, drained and rinsed
2 cups white vinegar
drizzle of olive oil
1/2 tsp salt or to taste
1/2 tsp smoked paprika or to taste
fresh tomatoes, cut into slices or small pieces
cilantro leaves (optional)

for the cashew cream:
1 cup cashews, soaked for 4 hours to overnight in a large volume of cold water
2 tablespoons lemon juice
salt to taste
1 cup water

Heat oven to 420F.

Bring the vinegar with a pinch of salt to a boil in a sauce pan. Immediately add the chickpeas, boil for 30 seconds, close the pan and remove from heat. Leave the chickpeas in the hot vinegar for 20 minutes. Drain.

Place the drained chickpeas in a roasting pan covered with aluminum foil. Drizzle the olive oil, season with salt and smoked paprika, rubbing them gently to coat well. Roast for about 25 minutes, until dark golden.  Remove them to a paper towel lined plate to cool.

Make the cashew cream. Place the drained cashews with lemon juice and salt into a Vitamix type blender, blend until almost smooth (it won’t turn completely smooth until you add water). Add the water slowly with the motor running. Add as much water as you like to achieve a smooth, creamy consistency.

Assemble the dish: place tomatoes on a serving platter, season lightly with salt, pepper, and a drizzle of olive oil. Spoon the roasted, cold chickpeas on top, and drizzle with the cashew cream. Decorate with cilantro leaves if desired.

ENJOY!

to print the recipe, click here

Comments: If you love pickled things, you will enjoy this take on chickpeas. If you are not too fond of the sharp taste of vinegar, simply skip that step and roast the chickpeas without simmering first. They will still be delicious, and complement the tomatoes well.

The cashew cream. This is a simpler version of one I made a few years ago.  I actually made a double batch and enjoyed it over smoked chicken fajitas, drizzled over roasted butternut squash, and replacing cheese on eggplant Parmigiana. The secret is to soak the cashews for several hours. You can speed up the process by using boiling water and letting them sit for 30 minutes or so, but I find that the taste is brighter and the texture better if you take the longer route. Next on my list is to use cashews as a base for “buttercream” in macaron filling. Perhaps with matcha flavor. Stay tuned.

ONE YEAR AGO: Twice-Baked Goat Cheese Souffle

TWO YEARS AGO: A Star from England in the Bewitching Kitchen

THREE YEARS AGO: Hommage to the Sun

 

 

 

BULGUR AND CHICKPEA SALAD WITH POMEGRANATE SEEDS

I’ve been on a bulgur kick lately. It is such a nice grain, cooks in less than 10 minutes and you can enjoy it warm or cold. In the version I share today, it showed up as salad, with a very simple lemony dressing with fresh mint from our own garden. Disclaimer: I take zero credit for any fruits, legumes or herbs grown in our backyard. The husband is the gardener in charge, and for that I am forever grateful. I am a certified mint-killer.

BULGUR AND CHICKPEA SALAD WITH POMEGRANATE SEEDS
(from the Bewitching Kitchen)

1 cup bulgur
1/2 tsp salt
1 can chickpeas, drained and rinsed
1/4 tsp paprika
2 Tablespoons olive oil
juice of 1 lemon
fresh mint leaves
fresh pomegranate seeds
1/2 preserved lemon, cut in small pieces (optional)
salt and pepper for final seasoning

Cook the bulgur in a large volume of salted water for 8 to 10 minutes. Drain and rinse briefly with cold water. Reserve.

Place the drained chickpeas in a microwave-safe bowl, sprinkle some paprika and microwave for 15 seconds or so. Let them cool briefly.  Add the chickpeas to the bulgur in a serving bowl. Add mint leaves to taste, drizzle olive oil and lemon juice, mix everything well. Finally add pieces of preserved lemons (if using) and pomegranate seeds. Adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: The little step of microwaving the chickpeas for just a few seconds with a touch of spice is absolutely worth it. I read about it a long time ago and now I just incorporate in every recipe that calls for canned chickpeas. It brightens up the flavor, and since it is such a short “cooking” time, it does not affect the texture. It exorcises  that “tinned” feel out of them.

I added preserved lemons because I made some from scratch back in April and this salad was a perfect opportunity to bring them to play. You can omit or add orange segments together with the pomegranate seeds. Leftovers keep quite well, in fact I think the salad was better at lunch next day. I added a squeeze of fresh lemon juice, and a touch of additional salt. This will be in our regular rotation, I am sure.

ONE YEAR AGO: Purple Star Macarons

TWO YEAR AGO: Smoked Salmon, Fait Maison

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

FOUR YEARS AGO: In My Kitchen, Yin and Yang

FIVE YEARS AGO: Chocolate Toffee Banana Bread

SIX YEARS AGO: In My Kitchen, June 2014

SEVEN YEARS AGO:  Strawberry Frozen Yogurt

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

NINE YEARS AGO: Honey-Glazed Chicken Legs

TEN YEARS AGO: French-Style Rolls

 

CHICKPEAS AND ZUCCHINI WITH TAHINI SAUCE

This side dish was the marriage of two regular appearances in our kitchen: quickly sauteed zucchini and air-fried chickpeas. The union was celebrated with a nice amount of tahini sauce.  I tell you, this worked very very well. If you don’t have an air-fryer, roast the chickpeas in a 400-420F oven. It takes longer and the texture won’t be quite as crunchy, but it will work just fine.  I intended to sprinkle pomegranate seeds right before serving for a little extra bling, but of course that day the grocery store had ran out of them. Best laid plans.

LEMONY ZUCCHINI AND CHICKPEAS WITH TAHINI-SAUCE
(from the Bewitching Kitchen)

for the tahini-sauce:
1/3 cup plain full-fat yogurt
1/8 cup tahini paste
juice and zest of 1 lemon
2 tsp honey
salt to taste
water if needed
for the veggies:

3 small zucchini, sliced in half lengthwise, then thinly sliced
1 tablespoon olive oil
salt and pepper
juice of 1 lemon
1 can chickpeas, well drained and dried
olive oil to coat chickpeas
1 tsp smoked paprika
1/2 tsp cumin
salt to taste
fresh parsley
(pomegranate seeds if you have them)

Make the tahini sauce: whisk all ingredients in a small bowl. Reserve.

Make the air-fried chickpeas.  Coat them lightly with olive oil, add the spices and place them in the air-frier set at the highest temperature (usually 390F) for about 12 minutes. They should be crunchy and golden brown.  Reserve.

Heat the olive oil in a 12-inch non-stick skillet, add the zucchini covering the whole surface, season with salt and pepper. Let the slices cook undisturbed until the side in contact with the pan is well seared. Move the slices around and cook until done. Sprinkle lemon juice all over, cover the pan for a minute, remove the lid, add the chickpeas and parsley.  Serve immediately with the tahini sauce on top.

ENJOY!

to print the recipe, click here

Comments: When I was a child, teenager or even young adult, you could not bribe me to eat chickpeas, which in Portuguese have the non-appealing name of “grão-de-bico”. It translates – loosely – as “the grain of the beak”. They can also be called “ervilha-de-galinha”, which ends up as “chicken’s green peas”. Yeah, very sexy. How could anyone consider that a delicacy? Anyway, now I crave it. Go figure.

Leftovers were delicious a couple of days later. In fact, I found out that air-fried chickpeas, when microwaved just enough to make them warm, get a nice texture, a bit more creamy inside. My lunch coupled this tasty concoction with a fried egg on top.  I was smiling the whole afternoon.

ONE YEAR AGO: Mokonut’s Rye Cranberry Chocolate Chip Cookies

TWO YEARS AGO: Incredibly Simple Times Four

THREE YEARS AGO: Going naked, and my husband loved it

FOUR YEARS AGO: Cream Cheese Mini-Pancakes with Smoked Salmon

FIVE YEARS AGO:  Star-Shaped Chocolate Brioche Bread

SIX YEARS AGO: Blueberry-Banana Bread 

SEVEN YEARS AGO: Into the Light Again

EIGHT YEARS AGO: Five Grain Sourdough Bread

NINE YEARS AGO: The Nano-Kitchen

TEN YEARS AGO: Kaiser Rolls

 

NOT QUITE MOQUECA

Moqueca is one beloved dish in Brazilian cooking. Several ingredients are mandatory: coconut milk, dende oil, tomatoes, peppers, and cilantro. The main protein can be shrimp, fish, or both. It is spicy, luscious, quite filling, and always served over a simple white rice. I have already messed up with this classic before, but with this recipe I shall infuriate my fellow native Brazilians a second time.

MOQUECA-STYLE SHRIMP AND CHICKPEAS
(from the Bewitching Kitchen)

1.5 pounds large shrimp, peeled and de-veined
1 can chickpeas, drained and rinsed (14.5 oz)
1 bulb fennel, thinly sliced
1 shallot, finely diced
1 red or orange bell pepper, thinly sliced
2 tablespoons grape seed oil
salt and pepper to taste
1 Tablespoon harissa (or to taste)
1.5 cups crushed tomatoes with their juice
3/4 cup light coconut milk
fresh cilantro to taste
juice of half lemon

Heat the oil on a large sauce pan. Add the fennel, shallot and bell pepper, saute everything together seasoning with salt and pepper until translucent and very fragrant.

Add the crushed tomatoes, harissa, and chickpeas, cover and simmer for 20 minutes.  Add the shrimp and  coconut milk, simmer gently until the shrimp is cooked, 5 minute or so. Add the cilantro, lemon juice and serve over white rice.  If you like, add some hot sauce on the plate.

ENJOY!

to print the recipe, click here

Comments: Moqueca originated in one of the hottest states of Brazil, Bahia. Even though it is a kind of stew, it is enjoyed the whole year, even at the height of the summer. I like to bring this up because those of us living in the Northern hemisphere are headed to very warm days. Don’t twist the nose to a nice serving of moqueca for that reason. This will please you no matter how hot it is outside.

I completely forgot to get fresh cilantro at the store, so I added a couple of Dorot frozen cilantro cubes together with the coconut milk/shrimp mixture. But don’t make this mistake, fresh cilantro not only looks great but it adds a lot more flavor, especially if added right before serving the meal.

I committed many sins with the recipe, but served it over white rice as any good Brazilian would. I hope this helps restore my reputation.

ONE YEAR AGO: Roasted Butternut Squash with Cashew Nuts

TWO YEARS AGO: Mississippi Roast and the Open Mind

THREE YEARS AGO: Walnut-Raisin Bran Muffins

FOUR YEARS AGO: A Star is Born!

FIVE YEARS AGO: Chestnut Flour Sourdough Bread

SIX YEARS AGO: Kinpira Gobo and Japanese Home Cooking

SEVEN YEARS AGO: Walnut Sourdough

EIGHT YEARS AGO: Thai Chicken Curry

NINE YEARS AGO: Zen and the art of risotto

 

SHORT RIBS WITH CHICKPEAS AND CHARD & LONDON COOKBOOK REVIEW

In my previous post I mentioned I’ve been mesmerized by all things Middle East. True. But there’s more. I’ve been also enjoying a virtual love affair with the United Kingdom in general and England in particular. A fascination that started many years ago when I got obsessed by Henry VIII. To the classic question ‘which book would you take to a desert island?” my answer comes quickly, The Autobiography of Henry VIII, a masterpiece composed by Margaret George. A real tour de force in historical research and writing. More recently, shows like Outlander, The White Queen, The Tudors, and The Crown have only added to my fascination with the UK. So, when amazon.com suggested The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City I wasted no time investigating it further. Next thing I knew, it was in my  shopping cart. The book, written by Aleksandra Crapanzano, is pretty much a declaration of culinary love to one of the most amazing cities in the world. I’ve been to London a few times, a couple of those super briefly on a weekend break while living in Paris. Reading the book gave me an intense desire to buy a ticket and fly back. With the book in hand, following Aleksandra footsteps. Speaking of it, she opens the book with a nice walking tour that passes by… Ottolenghi’s spot, in search of his legendary Tahini Cookies.  A book that starts like that… is a book I must own. Aleksandra was kind enough to allow me to publish a recipe from it, so without further ado, here I go…

short-ribs2

SHORT RIBS WITH CHICKPEAS AND CHARD
(published with permission from Aleksandra Crapanzano,
recipe from The London Cookbook).

1 tablespoon sea salt
1 tablespoon ground cumin
1 tablespoon ground caraway
1 tablespoon ground coriander
1 tablespoon smoked paprika
4 pounds bone-in beef short ribs
3 tablespoons vegetable oil
2 yellow onions, thinly sliced
6 cloves garlic, peeled and halved
1 bunch Swiss chard, stems removed, leaves coarsely chopped
2 cups cooked chickpeas
6 cups chicken stock
Salt and pepper, to taste
2 lemons
1 cup labneh or full-fat Greek yogurt

Combine the salt, cumin, caraway, coriander, and paprika. Sprinkle half of the spice mixture over the ribs. Cover loosely with plastic wrap and refrigerate overnight. The next day, pat the ribs dry with paper towels.

Heat the oil in a large sauté pan. Add the ribs and cook for 2 to 3 minutes on each side, until golden brown. If your pan is on the small side, work in batches so as not to overcrowd the pan. Transfer the ribs to a plate, leaving the oil behind. Add the onions to the pan and sauté over a medium-low heat until they are soft and nearly translucent. Stir in the garlic followed by the chard and the remaining spice mixture. Stir and cook for 5 minutes longer. Add the short ribs and chickpeas, pour in the stock, and bring to a boil. Skim any foam that floats to the surface and then lower the heat, partially cover, and simmer for 2 to 3 hours, basting occasionally. The ribs are done when the sauce has thickened and the meat pulls away from the bone. Season with salt and pepper and the juice of 1 lemon. If you have labneh, use it. Otherwise, vigorously whip the yogurt and olive oil together with a fork. Season to taste. Serve the stew with a dollop of labneh and a wedge of lemon.

ENJOY!

to print the recipe, click here

Comments: Short ribs are the definition of comfort food, but when chickpeas and chard are added as supporting actors, you have a show-stopping dish that spells comfort in capital letters. I knew it would be hard to get a good picture, because well, that is the problem with brown food, but allow yourself to go past the photo and trust me, the taste is sublime. Plus, Aleksandra’s choice of labneh to spoon on top fulfills the circle of my fascination, joining Middle East and England in one amazing dish. There’s something about labneh, you must try it if you are a labneh virgin. Easy to make if you cannot find it at your grocery store, just follow Sawsan’s recipe and be ready to be amazed.

shortribs

And now, a virtual tour of Aleksandra’s book…

First, let me say that she is a delightful writer. She doesn’t simply offer you a recipe, she will show you why that particular restaurant made the cut to be showcased in her book. The quality of the food matters, but it’s clear that behind great food and service you’ll find genuine, hard-working people with the passion to share their cooking with family, friends, and customers. You will read fascinating stories about places that have been in business for a long time… She offers the perfect amount of prose before each recipe, with a nice balance of wit and knowledge. The recipes are for the most part quite straightforward to make at home, Aleksandra often suggests adaptations for ingredients that might be hard to find.  As you know, I have no partnership with amazon.com or any other company, and only review cookbooks I fall in love with. This was definitely one of them.

The book is divided in 10 chapters.

Chapter #1 – Light Fare. The first recipe of the chapter is a perfect example of what the book is all about. A wonderful praise of Ruth Rogers, from The River Cafe, the way she runs her restaurant with “no shouting, no swearing, no fear.”  The recipe, a Crab and Raw Artichoke Salad. Have you ever considered shaving artichokes to enjoy in its raw form? I had not. Intriguing…  Other favorites from the chapter: Potted Shrimp, from Rules, a place dear to my heart, since Phil and I enjoyed two very romantic dinners at Rules years ago; Shrimp Aguachili Seviche with Jalapeno and Citrus; Grilled Leeks, Chevre, Brown Butter & Smoked Almonds. Smoked almonds, now that’s something to dream about.  In this chapter you will get to know interesting facts about Ottolenghi, in the introduction to one of his recipes – Mung and Haricots Verts. As Aleksandra puts it, the recipe is “very Ottolenghi.” The mung beans are Asian, the haricots verts French, the spices Indian. The recipe for the classic Welsh Rarebit comes with a delightful description of two gentlemen enjoying it at St. John. All very proper, as you must expect for all things London.

Chapter #2 – Soups. My heart missed a beat with the description of the Fennel and Watercress Soup from Newman Street Tavern. Fennel is like green candy for Aleksandra, and I was left nodding in full approval. She mentions walking in blizzard-like conditions in New York to get some fennel juice at City Bakery, and that made me want to go to London with a stop at JFK with enough hours to allow for a quick Uber drive to that spot. If you live in New York, go sip a glass and tell me all about it.  She follows with Smoked Paprika, Piquillo Pepper, and Tomato Soup with Chevre Toasts. Yes. To. All. How about Roasted Corn and Chorizo Chowder? But the recipe that had me mesmerized for good was Celeriac and Chanterelle Soup. I made it. I absolutely loved it. Here it is, as a teaser for you. Simply spectacular.

parsnipsoup2
Chapter #3 – Pasta, Rice, and Grains.  This whole chapter is a must-cook. Just to give you a couple of examples, consider the Cinnamon-Scented Porcini Duck Ragu, from Mission. If I had easy access to duck meat, I would definitely make it.  Another dish that almost made it to my choice to feature the book: Pork Shoulder, Black Pepper, and Mascarpone Ragu. Totally understandable, right?  But maybe the very best is a Chestnut Straccetti with Mushrooms and Chestnuts. You make the pasta from scratch using chestnut flour. OMG.  Her description says it all: This dish is, quite simply, a knockout.  The photo, folks, the photo is almost too much to stand. You need to host a dinner party for your very best friends and bring that to the table.

Chapter #4 – Vegetarian.

text1

This session opens with Spiced Heritage Carrots, Freekeh, and Labneh, which prompted her profession of love for cardamon, which I totally share. In fact, I also open the jar and take a good sniff just for the pleasure of it. It makes me feel like riding on a magic carpet to far away lands. This recipe has my name written all over it and I know I’ll be making it soon.  It follows with Roasted Squash, Braised Lentils, Soft-Boiled Egg, Garlic Yogurt, and Dukka. A symphony. Potato Chaat with Pomegranate, Mint, and Rose Raita also quite enticing to me, and apparently to everyone who dines at Gymkhana: almost everyone who walks through the door of Gymkhana orders this potato chaat before even being shown to a table. Talk about endorsement!

Chapter #5 –  Seafood. Scallops with Corn Puree and Chile Oil is maybe my favorite choice in this nice chapter.  Of course, she includes the classic Fish and Chips, her version coming from Tom’s Kitchen.  In her words: They are indisputable. A fact of British life. “Since the days of Charles Dickens and his chips with reluctant drops of oil“.  How cool is that? But there’s also Sugar-Brined Salmon with Radish, Cucumber, and Pea Shoot Salad, Ginger and Cilantro Spiced Cod with Cauliflower Couscous (love this one!), or my favorite fish in the world, Sea Bass with Hot Paprika Vinaigrette, from Moro a must-visit restaurant.

Chapter #6 – Fowl.  I would gladly cook (or eat) every single one of the recipes in this chapter. Period.  It starts with Chicken Scaloppine with Mushrooms and Marsala, you simply cannot go wrong with that. But how about Indian Chicken and Pumpkin Curry?  In fact, the chef behind that recipe, Mark Hix, from Tramshed, was one of the first to offer recipes, encouragement and introductions to Aleksandra when she started her research for this book.   Chicken Berry Britannia is a very interesting recipe too, the name pays tribute to a very famous place, Bombay’s Britannia. Americans will flip for Buttermilk Fried Chicken in Pine Salt. Yes, pine salt. Or some Honey-Glazed Duck Breast with Roasted Plums and Bok Choy

Chapter #7 – Meat. The recipe I shared with you comes from this chapter, obviously. The chapter is full of unusual recipes, counting three different takes for the fashionable pork belly: Kakuni (Japanese Braised Pork Belly), Ottolenghi’s Pork Belly with Apple and Yuzu Puree with Black Bean Sauce, and finally Treacle-Cured Pork Belly. You will also find the super classic Beef Strogonoff, a version coming from The Delaunay. Her words: strogonoff has lost its reputation, having appeared too often and never well, on one too many cafeteria lines and airplane trays. So true!  This recipe will do away with unpleasant  memories… I should try it, as Beef Strogonoff is a favorite of ours.

Chapter #8 – Desserts.

text2
I would make every single one of the recipes. There, I said it. And I don’t even like sweets that much. Starting with Chocolate Nemesis, described as “this is the real thing.” But how about Ras El Hanout and Buttermilk Loaf?  Irresistibly intriguing. Muscovado Custard. OMG. My favorite perhaps would be Orange, Mint, and Rose Petal Cake. I almost chose it as featured recipe. Bakewell Tart from Rules also called my name. By the way, did you know that Rules Restaurant opened the same year that Napoleon began his campaign in Egypt? Yeap, 1798, making it the oldest restaurant in London.  And was a favorite spot for Clark Gable, Charles Chaplin, amongst others. A total of 22 mouth-watering recipes to choose from in this chapter.

Chapter #9 – Chilled Desserts. Baked Alaska is in there, but the recipe that has me absolutely mesmerized is Black Sesame Panna Cotta. I even bought black sesame paste and intend to try it soon. Her description (and the photo) is enough to make me drool in anticipation.  Of course, Orange Blossom and Milk Pudding, Burnt Orange Chocolate Sorbet (swoon!), and Marsala Raisin Ice Cream would be more than welcome to wrap up a dinner party.

Chapter #10 – Cocktails. I confess that the “idea of a cocktail” appeals more to me than actually having one. But if you enjoy them this chapter will be quite amazing.  From River Cafe you’ll find White Peach Summer Martini, and Blood Orange Winter Martini. There’s also a Mumbai Martini from Benares, one of the most sophisticated restaurants in London.  This particular drink has notes of curry and ginger. Maybe I should turn it into a tea? (just kidding).  But, speaking of tea the Cinnamon Bellini would be perfect for tea lovers, as it mixes Assam tea leaves with cinnamon schnapps (Godschlager). Ottolenghi shines in this chapter too, with a Sage and Cardamon Gin with Pineapple and Cloves.  All quite enticing!

I hope you enjoyed my little virtual tour of  The London Cookbook. Consider making a little place for it on your bookshelf, even if it is a bit crowded, like ours. Or, go Kindle for a guilty-free experience, which is exactly what yours truly did.

Aleksandra, thank you once more for allowing me to publish one recipe from your wonderful book! I simply must go back and go straight to Ottolenghi to grab a nice portion of tahini cookies. Then, keep calm and carry on!

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: Asian-Style Short Ribs 

TWO YEARS AGO: Herbed Goat Cheese Souffles

THREE YEARS AGO: Barley Risotto with Peas

FOUR YEARS AGO: Jammin’ Blueberry Sour Milk Pancakes

FIVE YEARS AGO: Scallops with Black Pasta in Orange Cream Sauce

SIX YEARS AGO: Stir-fried Chicken with Creamed Corn

SEVEN YEARS AGO: Potato, Cheddar, and Chive Torpedo

Save