Sunday, April 23, 2017

Apricot Rose Tartines

One of the food delights I'm enjoying this year is a monthly gathering with a few foodie friends. Each month we pick a theme (like chocolate or pasta), and create a menu based on that theme. This month's theme was a spring-inspired high tea, with a menu infused with edible flowers and herbs. My contributions were these apricot rose tartines and some cucumber radish tartines.

I looked at a bunch of recipes, and drew inspiration especially from recipes in Wild Spice and Honey and Co., but ended up cobbling together something pretty distinct from anything I found online or in my slowly growing cookbook library. If I were a really legit food blogger, I'd make these tartines again to refine the ingredient quantities, instructions, and photography before blogging about them. But who has time for that? (And who can eat that much mascarpone without becoming ill or large?) So I've done my best to capture what I did, but these tartines were far from an exact science.

Apricot Rose Tartines
Yield: about 40 tartines
HercheyK original

2/3 cup granulated sugar
2/3 cup water
6 whole black peppercorns
1/2 of a cinnamon stick
Approximately 40 dried apricots
1 tsp. orange blossom water
8 oz. mascarpone cheese, softened
1/2 cup fresh rose petals, very finely chopped
1 Tbsp. dried lavender buds
Fresh lemon zest, from about 1/2 of a lemon
Fresh orange zest, from about 1/3 of a medium-small orange
1 (8.3-oz.) baguette, sliced into rounds
A couple handfuls shelled pistachios
Fresh mint

To a medium saucepan add sugar, water, peppercorns (keep them whole), and cinnamon stick. Bring to a boil, then reduce heat so it's somewhere between a rapid simmer and a slow boil. Let the mixture cook for 5-8 minutes, stirring occasionally, then remove from heat.

While the sugar mixture is cooking, cut up your apricots into fat matchsticks--about 4 sticks per apricot. When your apricots are cut and your sugar mixture is finished cooking, fish out the cinnamon stick and peppercorns. Add the orange blossom water and the cut apricots to the pot. Stir it so the apricots get nicely coated with the syrup. Breathe in the glorious fragrance. Put a lid on the pot and pop it into the fridge (on a potholder) to chill and steep.

To make the spread, combine the mascarponerose petalslavenderlemon zest, and orange zest in a bowl. Stir to combine well. Cover and refrigerate until ready to assemble the tartines.

Slice the baguette into rounds. I ended up with I think 43 slices not counting the ends, but it'll vary based on the exact length of your baguette and how thick your slices are.

Heat a dry skillet over medium-low heat and toast the pistachios for a few minutes, until they just start to toast. Be sure to shake or stir them frequently to keep them from burning. Remove them to a plate to cool. Chop them fairly finely.

Now's a great time to wash your fresh mint and set it out to air-dry. Right before assembling the tartines, chiffonade the fresh mint. Chiffonade is basically just a fancy way to say, slice it into really thin threads.

When the apricot mixture has chilled sufficiently, assemble your tartines. Spread each with a schmear of the mascarpone mixture. Arrange a few apricot pieces on top--about the equivalent of one apricot per tartine. Sprinkle pistachios over the top. Finally, top with a few ribbons of fresh mint.

Note: If you don't have orange blossom water, squeeze in some fresh orange juice or add some orange zest to the sugar-apricot mixture. It won't give you the same floral quality you'll get from orange blossom water, but it should still be quite yummy. However, I very much recommend getting some orange blossom water! It tastes truly magical, and you can get it on Amazon if you can't find it locally. For more orange blossom water uses, see my Orange Blossom Iced Tea post and the Tunisian Orange Almond Cake recipe linked in my Flavor Trip to Tunisia post.

Thursday, April 6, 2017

Hungarian Tomato-Pepper Stew (Lesco)

Have you ever had stew for breakfast? As of a few weeks ago, I have!

When my brother came to visit last month, I basically forced him to join in my international cuisine challenge. We settled on breakfast and decided to go with a European country we're less familiar with. 20 minutes of Googling recipes later, and we settled on Hungarian breakfast stew, served over creamy polenta (which is, apparently, a common breakfast element in Romania), with a fried duck egg on top (because I'd just bought duck eggs from some friends, and we were excited to try them).

I'm seriously slacking in the photography department lately, mostly because I've been sharing meals with friends instead of eating alone. Which is an excellent thing for me, but it means I don't have a lovely photo to share with you. Sorrynotsorry.

Hungarian Tomato-Pepper Stew (Lesco)
From The Spruce
Yield: 4 servings (see notes)

1-2 slices bacon
1 Tbsp. oil
1 medium onion, thinly sliced
1 pound of peppers, sliced into 1/4" strips - use Hungarian wax peppers if you can find them, or banana, Italian, or green bell peppers, or some combination thereof
4 medium or 3 large tomatoes, peeled and chopped
1-1/2 tsp. sugar
1-1/2 tsp. salt
1 Tbsp. sweet Hungarian paprika

In a large skillet, cook bacon according to package directions. Remove bacon to a plate to cool, but leave all that tasty grease in the skillet.

Add in the oil and onion, and cook for about 5 minutes on low heat. Add pepper(s) and continue cooking for 15 more minutes. Add tomatoes, sugar, salt, and paprika to the skillet, and let it cook for 25-30 minutes, stirring occasionally, until it looks and feels like a chunky tomato sauce.

Meanwhile, crumble the bacon after it has cooled; stir it into the dish when it's close to being done.

  • This made 4 moderate to generous servings if served with polenta and a fried egg. If you're not making accompaniments, then this recipe may only give you 2-3 servings.
  • I went to the store fully expecting to be stuck with green bell peppers, but they actually had Hungarian wax peppers! The sign said they're medium-hot, so I decided to get one green bell pepper to bring down the heat level, and used wax peppers to make up the rest of the pound. The dish didn't taste super spicy, but I was coughing something awful while Josh was cutting the wax peppers.

Tuesday, March 14, 2017

Flavor Trip to Tunisia

Years ago, when a Food Network Star contestant was asked to tell viewers what harissa is, he responded, "It's the devil's toothpaste!" From that first moment of learning of this spicy chili paste's existence, I was afraid of it. But I kept seeing it pop up in magazines and food blogs, and while the fear lingered, I also always felt drawn to it, because its name and my name are almost the same.

Well, after exploring Peru's cuisine in January, I wanted to hop over to a country in Africa next ... and since harissa hails from Tunisia, I decided it was time to conquer my fear of the stuff. I looked at prepared harissa paste on Amazon, and even found this excellent article on The Kitchn about how to make your own harissa paste, using different kinds of chilies for sweeter, smokier, or spicier flavor profiles. And suddenly, I could find very few Tunisian recipes using harissa paste, and even fewer (none?) that used enough to warrant making a whole batch of harissa paste myself.

So harissa got pushed to the back burner once again, but the Tunisian idea stuck. Here's what I made a few weeks ago:
  • Tunisian Chicken Kebabs with Currant and Olive Relish - This dish packs some serious flavor, bringing together sweet currants, briny olives, mild peppadew peppers, and smoky roasted red bell pepper. Since peppadew peppers were nowhere to be found in the grocery stores I searched, I substituted sweet cherry peppers with excellent results. And I cooked the chicken in a cast iron skillet on the stove. I was a bit concerned that the relish and marinade would be too puckery and briny, but it turned out very nicely balanced with the sweetness of the currants and the earthiness of the roasted red bell pepper.
  • Slata Mechouia (Tunisian Grilled Salad) - Versions of this dish showed up a lot in my online searching for Tunisian recipes, which leads me to believe it's pretty authentically Tunisian. You grill/roast/char a bunch of veggies, chop everything up nice and fine, throw in some spices and olive oil, and top with olives and hard-boiled eggs. Most recipes also recommended topping it with canned tuna, but I left that off. It's kind of like a thick, chunky, not-real-soupy-at-all salsa. I thoroughly enjoyed it and would definitely recommend that you give it a try. I could see potential for spooning this salad over eggs or serving it with hummus and pita.
  • Tunisian Orange Almond Cake - Okay, I don't generally like cake all that much, but this cake was stellar! The batter is nutty, sweet, rich, and laced with orange and lemon zest. And if that wasn't tasty enough, it's drenched in a syrup made from sugar, cinnamon, clove, star anise, more orange and lemon, and orange blossom water. Although the orange blossom water makes the cake feel a bit magical, you could leave it out and would still have a scrumptious dessert. You can even underbake your cake and have it completely fall apart on you so you're quite literally left with an ugly pile of cake pieces, and it will still be superb. (Not that I know that from personal experience.) The recipe calls for caster sugar, which I made myself by taking granulated sugar for a spin in my food processor. You want it to be finer than granulated sugar but coarser than powdered sugar. Also, the recipe is all metric and weight measurements, which inspired me to finally give in and buy a kitchen scale. I got this little guy for $12, and he did great!

Sunday, February 26, 2017

Two-Potato Hash with Poblano and Bacon (Or, Yummy Things in a Skillet)

Have you ever made a breakfast hash that seemed so promising, only to be disappointed when the potatoes seem nicely cooked on the outside but are still crunchy on the inside? Me too! Thankfully, I recently learned a few tips from a gloriously nerdy article on Serious Eats. My three takeaways: 1) boil the potatoes first, 2) add a bit of vinegar to the potatoes' cooking water, which helps them hold their shape when you saute them later, and 3) fry your hash ingredients in smaller batches so that everything can brown nicely instead of steam evenly and brown unevenly.

Two Potato Hash with Poblano and Bacon
Yield: 4-6 servings if this is the main thing you're eating, or 6-8 servings if it's part of a larger spread
Inspired by Serious Eats

2 medium-large sweet potatoes
1 russet potato
1-2 Tbsp. white vinegar
4-6 strips center cut bacon
1 poblano pepper, seeded and chopped
1 cup fresh or frozen corn kernels
Spices to taste - I used salt, pepper, cumin, and a bit of dried thyme and smoked paprika

Wash the potatoes (no need to peel) and cut into bite-sized pieces. Put them in a pot and cover with water. Add some vinegar--1 Tbsp. for every quart of water. Bring water to a boil, then boil for just 4-5 minutes, until the potatoes are softened but by no means fully cooked. Drain them well.

Meanwhile, cook the strips of bacon in a large skillet according to package directions. Remove cooked bacon to a plate to cool. Leave the bacon grease in the skillet. :)

When the potatoes are drained, return your skillet to high or medium-high heat. Add about half of the potatoes to the skillet and cook, stirring occasionally until they're nicely browned. While they're cooking, sprinkle in some spices. Mine took maybe 10 minutes, but I probably should have let them go longer. Transfer sauteed potatoes to a heat-resistant bowl and toss the rest of the boiled potatoes into the skillet. Again, cook until they're nicely browned, adding spices and stirring occasionally. Add these potatoes to your other sauteed potatoes.

While potatoes are cooking, crumble the cooked bacon and cut your poblano if you haven't already.

Return skillet to the stovetop; add the poblano. If needed, add a splash of oil. Cook until they're starting to soften and brown. Add the corn (straight from the freezer is fine, if using frozen) and continue to cook until the veggies are softened and browned. If you get some charred bits, that'll add a lovely extra layer of flavor!

Now, add your cooked potatoes and crumbled bacon back into the skillet, and saute for a few more minutes to get the potatoes nice and hot again and to let all the flavors get to know each other. Serve straight from the skillet or from the heat-resistant bowl you used earlier.

  • Onion or bell pepper(s) - saute with the poblano.
  • Green onion - add to the skillet with the corn.
  • Garlic or fresh herbs  - add to the skillet at the very end, right before adding the bacon and cooked potatoes back into the pan. Or reserve the herbs to sprinkle on top to serve.
  • Cheese - stir in at the end or sprinkle on top.
  • Eggs - fry or scramble separately, or crack them into the hash and bake them, as in this recipe.

Monday, February 13, 2017

Orange Blossom Iced Tea

I'd like to introduce you to my new friend Orange Blossom Water. She's dainty yet mighty, mysterious and strong.

Throughout the Honey and Co. cookbook, I kept noticing recipes that called for orange blossom water, and I kept feeling disappointed because I doubted I'd be able to find it in any stores here. Happily, there's this thing called Amazon, and they sell basically everything, including orange blossom water.

This tea tastes like something Lady Galadriel would sip on a hot summer day.

Orange Blossom Iced Tea
From Honey and Co.: The Cookbook
Yield: 1/2 gallon

6 cups water
2 Earl Gray tea bags
1 cup sugar
1 cup water
1 Tbsp. honey
2-3 tsp. orange blossom water
1 orange, sliced
4 sprigs fresh mint
Additional mint and orange slices for garnish (optional)

Bring 6 cups water to a boil. Remove from heat, add tea bags, and steep for 15 minutes. This seemed like waaay too long, but I trusted the recipe, and it turned out beautifully.

While the tea steeps, make a simple syrup: Combine sugar, 1 cup water, and honey in a small saucepan. Bring to a boil, then reduce heat and simmer for a couple of minutes, until sugar and honey are fully dissolved. You will now have about 1-1/2 cups of simple syrup, and you'll need only 1 to 1-1/4 cups of it for this recipe.

When the tea is done steeping, discard the tea bags. Pour the tea into a heat-resistant jug or jar, such as a 1/2-gallon mason jar. Add 1 to 1-1/4 cups simple syrup (see notes), orange blossom water, orange slices, and mint sprigs. Cover and refrigerate until fully chilled.

Serve over ice, with additional mint and orange slices if desired.

  • I used 1-1/4 cup simple syrup, which is what the recipe called for. The resulting tea was very sweet, though not unpleasantly so, especially if you like sweet tea. Next time I'll probably scale back to just 1 cup of simple syrup.
  • If this tea sounds yummy but it's not feasible for you to get orange blossom water, don't let that stop you from making it! I imagine this would still be lovely and refreshing without the orange blossom water. Steeping some culinary lavender buds with the tea could be an interesting way to add a floral element.

Monday, January 16, 2017

A Flavor Trip to Peru

First up in my quest to try a new country's food every month this year: Peru!

I'd had Peruvian food only once before that I can recall: in a restaurant in Washington D.C. while on vacation a couple of years ago. I absolutely loved it, so was delighted to find multiple Peruvian recipes in Global Kitchen: The World's Most Delicious Food Made Easy, which my parents gave me for Christmas.

This meal introduced me to a new ingredient--aji amarillo paste--which I thankfully found on Amazon. It's made from a medium-hot yellow chili pepper which is very common in Peru. When I tasted the paste on its own, I worried that the dishes using it would be too hot for my taste, but that wasn't the case at all. It brought a nice flavor and a bit of heat, but nothing on my plate felt too spicy. Here's a rundown of our menu!

Peruvian Beef Kebabs (Anticuchos with Roasted Yellow Pepper Sauce) - These beef kebabs are marinated in red wine vinegar, aji amarillo, cumin, and turmeric. Then you dust them with parsley and more of the same spices, grill them (or cook in a cast iron skillet like I did), and dip them in this beautiful sauce made from roasted yellow bell pepper, green onions, white vinegar, oil, lemon, cumin, aji amarillo, turmeric, and garlic. This recipe actually calls for ground aji amarillo; since I bought paste instead of powder, I simply used the aji amarillo paste in the marinade and sauce. For the spice rub, I subbed equal parts regular paprika and smoked paprika. This was my favorite dish of the night.

Potatoes with Huancaina Sauce (Papa a la Huancaina) - This dish was the most unlike anything I've ever had before. To serve, you cover a platter with a bed of shredded lettuce, then top with boiled, peeled potatoes (gold or blue), and drizzle with a sauce made from roasted red bell pepper, sauteed onion and garlic, evaporated milk, aji amarillo paste, queso fresco (cheese), olive oil, and salt. But wait--there's more. On top of that you arrange wedges of hard-boiled eggs and a sprinkling of black olives. Potatoes are big in Peruvian cuisine, and this particular dish comes from the Peruvian highlands (Huancayo). I couldn't find the exact recipe I used online, but this one is fairly close to what I cooked from Global Kitchen.

Peruvian Sarsa Salad - My guests and I couldn't decide whether this was supposed to be a side dish eaten separately, or a relish eaten with a meaty main dish. Fortunately, it seemed to work both ways. It added a bright, fresh, crisp element to our plates. It was made from red onions, radishes, lima beans, queso fresco, roasted red bell pepper, and fresh cilantro and mint, all tossed in a light dressing of fresh lemon juice, olive oil, garlic, salt, and pepper. I was worried that it would be overpoweringly oniony, but it actually was really nicely balanced and lovely. I used extra lima beans in place of hominy, queso fresco instead of feta or farmer's cheese, and some red bell pepper I roasted myself instead of using bottled.

Crema Volteada - For dessert, I made this Peruvian flan. I found several variations online (surprise, surprise), including one that incorporated pureed cooked quinoa, which sounded intriguing. I landed on this one which seemed more basic. For me, it was the weakest link in the menu--the texture was a little off (probably my doing), and it was the least adventurous element since I've had flan plenty of times before. However, in terms of work and time management, it was perfect--it could be made the day before, which was especially nice since there were so many different elements to prepare in the other dishes.

Tuesday, January 3, 2017

Pomegranate Molasses Chicken + Bulgar Wheat Salad with Currants and Mint

One of the things I love most about food is that it's communal. Sure, we need it for sustenance. And it's a fun creative outlet. But more than that, I love how it connects people.

When our friends have babies, we eagerly bring them food and share their joy. When someone dies, we bring food to their loved ones, sharing their pain. When we want our coworkers to like us, we take baked goods to the office. When there's cause for celebration--a graduation, a wedding, a birthday--we throw a party with snacks at the very least and quite possibly a full banquet. When we want to get to know someone better, we find a time to eat together.

Food connects us.

This week I've been thinking about Laura. She entered my life as my brothers' friend and my close friend's cousin, and she remained in my life as my friend. Laura died this week. She'd been battling cancer for some time now, and on Sunday I woke up to the news of her death. Though we rarely saw each other after I moved away for college, whenever I did get to spend time with Laura, she always had this peaceful, comforting, welcoming, nurturing presence about her. She always made me feel like I belonged in whatever group we were in (often a struggle for me). She loved people well. She brought so much beauty to this world.

I wish I could take her family a meal.

On the day Laura died, I made this meal which felt exotic and beautiful. Perhaps because cooking is comforting, and I needed that on a day dampened with death. Perhaps because the act of preparing and eating food made me feel somehow connected to the people all over the world who grieve Laura's passing. Perhaps because it was a small way to bring a little beauty back into the world.

Pomegranate Molasses Chicken and Bulgar Wheat Salad with Currants and Mint
Adapted from Honey & Co.: The Cookbook by Itamar Srulovich and Sarit Packer
Yield: 2-4 servings depending on the size of your appetite and your chicken thighs

Chicken ingredients
1 clove garlic, sliced
1/4 to 1/2 green chili, sliced (I used 1/3 of a jalapeno, seeded)
Scant 2 Tbsp. pomegranate molasses (see notes)
1/2 Tbsp. canola oil
1/4 tsp. freshly cracked black pepper
4 boneless, skinless chicken thighs
Canola oil, for pan frying
Salt and pepper, to taste

Bulgar salad ingredients
3/4 cup bulgar wheat
1/4 tsp. salt
1/2 tsp. olive oil
1/2 Tbsp. pomegranate molasses
1/4 cup shelled pistachios, toasted and chopped
1/4 cup dried currants (see notes)
2-4 Tbsp. fresh pomegranate arils
Generous 1/4 cup chopped fresh mint
1/4 to 3/8 cup chopped fresh parsley (a couple handfuls)
Additional pistachios (roasted and chopped), pomegranate arils, and mint to sprinkle on top

Marinate the chicken: In a gallon sized zip-top bag, combine garlic, chili, pomegranate molasses, canola oil, and black pepper. Add chicken thighs, then squoosh everything around so the marinade coats the chicken well and the garlic and chili slices are pretty evenly dispersed. Seal the bag and chill in your fridge for 2 hours, or up to 2 days.

Cook the chicken: Preheat oven to 400. In an oven-proof skillet (cast iron works great), heat a glug of canola oil over medium heat (on the stove). When the skillet is hot, add the marinated chicken thighs, smooth side down. Season with salt and pepper (to taste) then don't touch them for 2-3 minutes. Let them get nice and golden! Turn the chicken, let that side brown for a couple of minutes, then transfer the skillet into the preheated oven. Cook for 12 minutes or until chicken thighs are fully cooked.

Prepare the bulgar salad: Cook bulgar according to package directions, adding the 1/4 tsp. salt and 1/2 tsp. olive oil. (I tried the more traditional method of pouring boiling water over my bulgar and covering it for 5 minutes, but mine was still crunchy after 10 minutes, so I resorted to zapping it in the microwave. Always before I've used the stovetop method which worked much better for me.) Fluff with a fork, then add the pomegranate molasses and continue tossing with a fork. Add all the rest of the salad ingredients--pistachios, currants, pomegranate arils, mint, and parsley--and toss to combine. Taste; add salt and pepper if needed.

I followed Itamar and Sarit's recommendation for serving: scoop some bulgar wheat salad onto your plate, top with a chicken thigh or two, and sprinkle with some extra pistachios, pomegranate arils, and fresh mint.


  • In theory, you can buy pomegranate molasses. But I couldn't find any, so I improvised and made my own! Basically you just simmer pomegranate juice, sugar, and fresh lemon juice until it thickens and reduces. I used Alton Brown's ingredient ratios and looked to Tori Avey's extra detail in the instructions.
  • If you're a fellow Abilenian and know where to get pomegranate molasses locally, please share your wisdom! I looked at Market Street and HEB, Drug Emporium and Cordell's were closed, and Natural Grocer's didn't answer when I tried calling to see if they carried it. Also orange blossom water for future recipes from this cookbook.
  • Currants can also be tricky to find here, but I found some in the bulk bins at Market Street. One of my friends has found them at Natural Grocers as well.
  • I cheat and buy the pomegranate arils that come in a little cup in the produce section.
  • As long as you plan ahead on marinating the chicken (and making the pomegranate molasses if needed), this could easily be a weeknight meal. It felt really fancy, but it doesn't involve any fancy techniques, and it came together pretty quickly once the pom molasses was made. Also, leftovers reheated well.