Sunday, December 27, 2020

Mandelhörnchen


From here

Ingredients

  • 8 ounces marzipan
  • 1 cup blanched super finely ground almond meal
  • 1 cup powdered sugar sifted
  • 1 egg white
  • 1/2 teaspoon quality almond extract
  • 2 teaspoons fresh lemon juice
  • 1 egg white for brushing
  • 1 cup sliced almonds

Instructions

  1. Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place. Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough. If it's too sticky add a little more ground almonds and/or sugar to it. Wrap the dough in plastic wrap and chill for at least 30 minutes (This can be made days in advance.)
  2. When you're ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls. Then roll each ball into a small log, tapering it off so each end is a little thinner.
  3. Use a pastry brush to brush egg white all over the cookie dough.
  4. Roll each cookie into the slivered almonds. They don't have to be completely coated and keep in mind also that the ends will be dipped in chocolate. Bend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart.
  5. The oven should be preheated to 350 degrees. Bake the marzipan almond horns on the middle shelf for 10-15 minutes or until the tips are just starting to turn golden. Remove and let them cool completely.
  6. Microwave some chocolate chips or chunks of chocolate until melted and then dip each end of the almond horns into the chocolate. Place the almond horns back on the cookie sheet or other surface to let the chocolate harden.
  7. Store in an airtight container for up to a couple of weeks.

Comments

Be sure not to add too much lemon juice; will prevent the mixture from thickening

Wednesday, December 23, 2020

Spiced Chickpea Stew



From here

Ingredients

  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece ginger, finely chopped
  • Kosher salt and black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup mint leaves, for serving
  • Yogurt, for serving (optional)
  • Toasted pita, lavash or other flatbread, for serving (optional)

Instructions

  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Comments

Also mixed in pan-fried chicken cubes; used chard

Apply the Greek yogurt directly to the soup when eating; improves both thickness and taste

Saturday, November 28, 2020

Chicken Marbella

Ingredients

  • 1 whole chicken, 5 lbs., cut into 8-10 pieces
  • 1/2 head of garlic, peeled and finely pureed
  • 2 tbsp. dried oregano, coarse salt, and freshly ground black pepper
  • 1/4 cup red-wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/4 cup pitted Spanish green olives
  • 1/4 cup capers with a bit of juice
  • 3 bay leaves
  • 1/2 cup white wine
  • 1/2 cup brown sugar
  • 2 tbsp. Italian parsley or fresh coriander, finely chopped 

Instructions 

  1. Combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves in a large bowl. Cover and marinate in the fridge overnight.
  2. Preheat oven to 350 degrees
  3. Place chicken in large, shallow baking pan, and spoon marinade over it evenly 
  4. Pour white wine over the chicken, and sprinkle it with brown sugar
  5. Bake for 50-60 minutes, basting frequently with pan juices
  6. Transfer chicken, prunes, olives, and capers to serving platter with a slotted spoon.  Moisten with pan juices and sprinkle with parsely.

Tuesday, August 11, 2020

Ajvar

From here 

Ingredients

  • 2 large eggplants, about 3 pounds
  • 6 large red bell peppers
  • Salt and black pepper
  • 1 garlic clove, finely chopped
  • Juice of 1 lemon
  • 1/2 cup good-quality olive oil
  • Optional: 1 tablespoon finely chopped parsley

Instructions

  1. Gather the ingredients.
  2. Heat oven to 475 F.
  3. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black—about 30 minutes.
  4. Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
  5. Peel off and discard blackened skins, stems and seeds.
  6. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
  7. To serve, transfer to a glass dish and sprinkle with chopped parsley for garnish if desired.

Comments

Made half portion; used food processor; didn't remove eggplant seeds

Thursday, August 06, 2020

Baked Eggs With Beans and Greens


From here

Ingredients
  • 2 tablespoons olive oil
  • ½ pound sweet or spicy Italian sausage, casings removed (optional)
  • 1 medium yellow onion, thinly sliced
  • 1 (15-ounce) can chickpeas or white beans, drained and rinsed
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • 1 (28-ounce) can whole tomatoes, gently crushed by hand
  • 4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
  • 6 large eggs
  • Black pepper
  • 2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
  • Grated cheese, such as pecorino or Parmesan, for serving (optional)
Instructions
  1. Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
  2. Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
  3. Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.
Comments

Bake the eggs on the longer side

Saturday, June 27, 2020

Crab Artichoke Stuffed Mushrooms




From here

Ingredients
  • 20 button mushrooms, cleaned and stems removed 
  • 8 oz. cream cheese, softened
  • 1 c. shredded Monterey Jack, divided
  • 1/2 c. freshly grated Parmesan
  • 1 14-oz. can artichoke hearts, drained and finely chopped
  • 2 cloves garlic, minced
  • 12 oz. lump crab meat
  • 2 green onions, sliced
  • 2 tsp. Worcestershire sauce
  • kosher salt
  • Freshly ground black pepper
  • Chopped parsley, for garnish
Instructions
  1. Preheat oven to 400°. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
  2. Stuff mushrooms with mixture and transfer to a small baking sheet.
  3. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
  4. Garnish with parsley and serve.
Comments

  • Soften cream cheese by putting it in the microwave for ~30 seconds
  • Save some green onions for garnish

Thursday, June 11, 2020

Chive Crab Cakes



From here

Ingredients
  • 4 large egg whites
  • 1 large egg
  • 2 cups panko bread crumbs, divided
  • 6 tablespoons minced fresh chives
  • 3 tablespoons all-purpose flour
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons canola oil
  • Lemon wedges, optional
Instructions
  1. In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
  2. Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties.
  3. In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Comments

Pack the cakes before cooking them so they don't fall apart

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