Prep: Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem and chop the poblano pepper, I leave the seeds in for more fire. Halve and juice the lime. Roughly chop parsley & cilantro leaves and stems. Remove pit from the peach and dice. Trim, deseed (or leave seeds for fire), and thinly slice the red Fresno chile. Peel plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion. Destem curly kale and roughly chop the leaves.
Blend the fiery green sauce: Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, chopped cilantro and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.
Make the Peach Salsa: Add the remaining lime juice, diced peach, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the salsa. Taste, and add salt and pepper as necessary.
Crisp the plantains: Heat 1 TBSP neutral oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.
Wrap the tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 TBSP vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.
Divide the warm tortillas between plates/ or jicama tortillas. Add charred red onion and kale, crispy plantain, and peach salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!
Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the ikmchi
Cook the midnight grains--Add the midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.
Roast the vegetables--Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.
Prepare kimchi Mayo--Add the chopped kimchi, Vegenaise, and lime juice in a small bowl. Stir until combined.
Fry one egg in a cast iron skillet.
Serve--Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with a fried egg on top and lime wedges. Enjoy!
Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.
fresh vegetables, such as cucumbers, carrots, green beans, cauliflower, summer squash, or cherry tomatoes
fresh herbs, such as thyme, dill, or rosemary (optional)
whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
dried herbs or ground spices (optional)
vinegar, such as white, apple cider, or rice
kosher salt or 2 teaspoons pickling salt
granulated sugar (optional)
Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
Seal the jars. Place the lids on the jars and screw on the rings until tight.
Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
I love these so much! The Japanese sweet potatoes will have a creamy interior beneath their crispy skin. The chimichurri will brighten the whole dish and offset the sweetness of the potatoes. They go delightfully with fish or chicken, especially the chimichurri sauce.
To make the chimichuurri, place the shallot and sherry vinegar in a medium jar, stir and let sit for about 20 minutes. Drain the vinegar and reserve, in case you'd liket to add back. Add the remaining ingredients to the jar and stir well. Season with a pinch of salt and pepper, stir and taste. If it tastes too harsh, add a little olive oil. It will keep refrigerated 5 days.
To make the sweet potatoes bring a large pot of salted water to boil. Cook the sweet potatoes until soft enough to pierce with a knife. Drain and set aside to cool, then halve lengthwise. Preheat a cast iron skillet over med high heat. Pour i a few glugs of olive oil. Place the potatoes ct side down and cook until caramel in color and lightly crisp. Be careful not to let the sweet potatoes burn.
To serve put the sweet potatoes on a plate, season with salt and generously spoon the chimichurri over the top, Sprinkle lemon zest on top and serve.
Cardamom Apple Cake from Athena Calderone's Cook Beautiful.
1 cup all purpose flour
1 tsp ground cardamom
3/4 tsp baking powder
1/4 tsp kosher salt
2 large eggs at room temp
3/4 cup granulated sugar
3 TBL cognac, rum or bourbon
1/2 tsp vanilla extract
1/3 cup well shaken buttermilk, room temp
3 med honeycrisp apples
1 stick unsalted butter, melted and cooled, plus more for greasing pan
1 TBL turbinado or granlated sugar
confectioners sugar, for dusting
Preheat the oven to 350. Nestle a piece of parchment paper into an 8 or 9" cast iron pan and grease it with butter.
In a bowl, whisk together the flour, cardamom, baking powder and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.
Peel, halve and core 2 1/2 of the apples, then cut them into 1/2" thick cubes. Reserve the remaining half apple, unpeeled, and cut it into 1/4" slices for the top.
Add half the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half the melted butter. Repeat with the remaining flour mixture and melted butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan, and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with the sugar. Bake until the cake turns a deep golden brown and a cake tester inserted in the center comes out clean, 55 to 65 minutes. Transfer the skillet to a cooling rack and let it sit for 5 minutes. The cake may be served warm or at room temp , directly from the skillet, whichever you choose, make sure to dust it with confectioner's sugar before serving.
1 3/4 sticks of butter
3 lemons juiced and zested
2 cups Almond meal ground
3/4 cups polenta/cornmeal
1 1/4 tsp baking powder
1 cup Sugar
1/2 tsp salt
1 1/4 cup powdered sugar
Oven at 350
Butter and sugar together
Mix dry ingredients in
Then add lemon zest as the last step
I also let the batter sit for about 20-30 mins before putting in the oven. I think it helps the hard polenta soak up the liquids/fat before the baking begins and makes it an overall softer cake. Also seems to let the lemon zest oils get into the batter more.
Make a syrup with the lemon juice from the 3 lemons and powdered sugar in a pan, so just melt the sugar for a few moments until liquid- stays liquidy
Pour this syrup over the top of the hot cake when it comes out and let cool. This brightens things up.
You can make this in a round breakaway pan or a ceramic dish.
check it with a toothpick to see when it’s done about 40 minutes
We could eat tacos every day and never get sick of them. This is a recipe for my favorite guacamole to go on those tacos. Or dip into with your favorite chips!
As much as I love scraping the meat off artichoke leaves with our teeth (it makes me feel very primal), it’s the heart of the artichoke that I really love.
This perfect for Fall soup, with its intensely earthy artichoke flavor, makes the most of artichokes. It's also a great way to use leftover Parmesan rind: Just toss it into the soup while it simmers, then discards it before pureeing.
Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes. Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.
In a large saucepan, heat the extra-virgin olive oil until shimmering. Drain the artichoke pieces and pat dry. Add them to the saucepan along with the potatoes, shallots and garlic; season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.
Working in batches, puree the soup until smooth. Return it to the saucepan. Add the heavy cream and season with salt. Keep the soup warm.
Drain the whole artichoke heart and pat thoroughly dry. Thinly slice the heart on a mandoline. In a medium skillet, heat the pure olive oil until shimmering. Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes. Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain; sprinkle lightly with salt.
Ladle the soup into bowls. Mound some Parmesan shavings in the center, top with the fried artichokes and serve.