Saffron risotto is one of the staples of Lombardy, a region in Italy where rice is widely cultivated. With Italy’s reputation as the country of art and culture, a popular legend ascribes the origin of saffron risotto to art.

In 1574 an artist, who was working on the Milan Cathedral, accidentally poured some saffron (a natural pigment, largely used in the past by artists) into his rice. What a delicious accident! Lombardian saffron risotto is often confused with risotto alla Milanese. But there is one important difference between these two dishes: the Milanese version is prepared with beef bone marrow as an additional ingredient.

In the North of Italy saffron risotto is definitely the most popular risotto it is enjoyed by both children and adults. It is easy to make and light to digest. It can be enjoyed as a delicious first course or as a tasty main course when it is served with ossobuco, otherwise known as braised veal shanks.

The addition of saffron gives a colorful touch and a special flavor. There are several variations of the traditional recipe. Many chefs around the world interpret it in their own personal manner: for example the addition of porcini mushrooms, sausage, or prawns and other seafood. My recipe is simple, as tradition would have it, but with a little less butter and Parmesan.

5 Facts About Saffron

Ancient Origins:

Saffron, known scientifically as Crocus sativus, has a history that dates back over 3,000 years. It was first cultivated in Greece and has been used throughout history in cooking, as a dye, and for medicinal purposes. The Saffron Crocus blooms in the fall, producing a beautiful purple flower. Each flower yields only three red stigmas, which are the parts of the plant used as saffron.

Labor-Intensive Harvesting:

Saffron is one of the most expensive spices in the world, largely due to the labor-intensive process of harvesting. The saffron threads (stigmas) must be handpicked from each flower. It takes approximately 75,000 saffron flowers to produce just one pound of saffron spice, as each flower contains only three stigmas.

Distinctive Features:

Saffron is renowned for its unique, pungent flavor and aroma, often described as slightly sweet, floral, and earthy. It’s also famous for its vibrant golden-yellow hue, which it imparts to dishes when used in cooking. This coloring comes from the crocin molecules in the stigmas.

Medicinal Properties:

Historically, saffron has been used in traditional medicine for various purposes. It’s believed to have mood-enhancing properties, and some studies suggest it can be as effective as certain antidepressants. Additionally, it’s been used to aid digestion, as an anti-inflammatory, and even as a heart health booster.

Cultural Significance:

Saffron has significant cultural and economic importance in several countries, particularly in Iran, which produces about 90% of the world’s supply. It’s an essential ingredient in many traditional dishes, from Spanish paella to Italian risotto, and it’s also used in religious rituals and festivals in various cultures.

Step by Step Guide to Making Italian Saffron Risotto

Broth Preparation:

• In a saucepan, gently warm the beef stock over medium heat, keeping it ready for use.

Saffron Infusion:

• Soak the saffron threads or powder in 5 teaspoons of the warm stock for 15 minutes.

Cooking the Base:

• In a large saucepan, heat 50 g (4 tablespoons) butter.
• Add the chopped onion and sauté for 2-3 minutes over medium heat.
• Add the rice to the pan, stirring it to coat well with the butter and onion mixture.
• Pour in the wine and continue stirring until it’s fully absorbed.

Adding Stock:

• Gradually add the warmed stock, one ladle at a time, while continuously stirring.
• Wait until each addition of stock is almost fully absorbed before adding the next.

Incorporating Saffron:

• After about 9 minutes of adding stock, mix in the infused saffron.
• Continue cooking and adding stock for another 5-6 minutes until the rice is al dente and creamy.

Finishing Touches:

• Remove the risotto from heat.
• Stir in the remaining butter and the grated Parmesan cheese.
• Season with salt and freshly ground white pepper to taste.

Resting and Serving:

• Let the risotto stand for 1-2 minutes.
• Serve immediately, garnishing with additional grated Parmesan cheese if desired.

Risotto allo Zafferano: Saffron Risotto

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★★★★★

5 from 2 reviews

• Author: Paola Lovisetti Scamihorn
• Total Time: 30 minutes
• Yield: 4 servings

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Description

A traditional, colorful saffron risotto from Lombardy, rumored to have been invented by delicious accident in 1574.

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Ingredients

Units MUS

• 1 l (1 quart) meat stock
• 80 g (6 tablespoons) unsalted butter
• 1 small yellow onion or shallot (finely chopped)
• 300 g (1 1/2 cups) Italian Carnaroli or Arborio rice
• 240 ml (1 cup) dry white wine, at room temperature
• 1/4 teaspoon saffron threads or 1 envelope of saffron powder
• 25 g (1/4 cup) grated Parmesan cheese
• Salt and freshly ground white ground pepper
• Grated Parmesan to serve (optional)

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Instructions

1. Warm the beef stock in a saucepan over medium heat
2. Soak the saffron threads or powder in 5 teaspoons of stock (hot –not boiling) for 15 minutes
3. In a large saucepan heat 50 g (4 tablespoons) butter. Add the chopped onion and sauté for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3 minutes, in order to “coat” the rice well with the butter and onions. (This helps regulate absorption of the liquid.). Add the wine and stir until completely absorbed
4. Add a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon. When the stock is almost completely absorbed by the rice, repeat this process as necessary for a total of 9 minutes
5. Add the saffron to the risotto. Mix well and add one more a soup ladle of stock. Cook for 5-6 minutes until the stock is completely absorbed. It depends on the rice’s cooking time, which should be clearly indicated on the package.
6. The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance (al dente), and the liquid you have added up to this point has been mostly absorbed (the risotto should still seem a bit “soupy”), add the Parmesan and butter to taste, about 30 g (2 T).
7. Remove your risotto from the heat. At this point, keep stirring the risotto to blend in the cheese and butter. You can also add some salt and freshly ground pepper to taste. Let it stand for 1 or 2 minutes. Arrange the risotto on a serving dish or 4 singular plates, serve immediately (plan your timing well – it is very easy to overcook risotto!). Season with Parmesan and decorate with some saffron threads.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Primi, Side
• Method: Boiling
• Cuisine: Italian

Keywords: Saffron Risotto Recipe, Italian Carnaroli Rice, Arborio Rice Risotto, Gourmet Italian Cuisine, Dry White Wine Risotto, Saffron Threads Flavor, Parmesan Cheese Risotto, Authentic Risotto Cooking, Creamy Risotto Dish, Easy Risotto Recipe, Classic Italian Risotto, Saffron Risotto Cooking, Hearty Meal Ideas, Traditional Risotto, Risotto with Saffron

The post How to Make Risotto allo Zafferano: Saffron Risotto appeared first on Honest Cooking.

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Prosciutto-Wrapped Radicchio with Balsamic Fig Glaze

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★★★★★

5 from 2 reviews

• Author: Erin Rebecca
• Total Time: 30 minutes
• Yield: 4-6 portions

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Description

A side dish of prosciutto-wrapped radicchio with balsamic fig reduction. It’s sweet, salty and just a touch bitter from the radicchio.

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Ingredients

Units USM

• 3 heads radicchio, each quartered
• 1/4 pound (approximately 113g) Prosciutto di Parma, thinly sliced
• 3 dried figs, finely chopped
• 1/2 cup (120 ml) balsamic vinegar
• Olive oil, for brushing
• Salt and pepper, to taste

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Instructions

1. Preparing the Grill:

• Preheat a grill or grill pan over medium heat.

2. Wrapping the Radicchio:

• Take each quartered section of radicchio and wrap it with a slice of Prosciutto di Parma.
• Ensure that the prosciutto is wrapped snugly around the radicchio but not too tight as it will shrink upon cooking.

3. Seasoning and Grilling:

• Brush each wrapped radicchio bundle with olive oil. This helps to prevent sticking to the grill and adds flavor.
• Season the bundles with salt and pepper to taste.
• Place the wrapped radicchio on the preheated grill.
• Grill for 6-8 minutes, turning the bundles frequently. The goal is to crisp the prosciutto and tenderize the radicchio without burning.

4. Making the Balsamic Fig Reduction:

• While the radicchio is grilling, combine the chopped dried figs and balsamic vinegar in a small pot.
• Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
• Allow the mixture to simmer and reduce until it thickens, approximately 6-8 minutes. The reduction should have a syrup-like consistency.
• Stir occasionally to prevent sticking and ensure even reduction.

5. Serving:

• Arrange the grilled radicchio on a serving platter.
• Drizzle the balsamic fig reduction over the top of the radicchio bundles.
• Serve immediately while warm.

Notes

• If a grill is not available, a stovetop grill pan can be used as an alternative.
• For a more intense fig flavor, the figs can be soaked in the balsamic vinegar for a few hours before reducing.
• This dish pairs well with a light salad or as a side dish to grilled meats.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Appetizer
• Method: Grilling
• Cuisine: American Italian

Keywords: Prosciutto wrapped radicchio, balsamic fig reduction, gourmet appetizers, Italian cuisine recipes, grilled radicchio, fig balsamic glaze, Prosciutto di Parma dishes, elegant side dishes, Mediterranean diet recipes, quick gourmet sides, healthy appetizer ideas, balsamic vinegar recipes, fig and prosciutto pairing, radicchio recipes, upscale cooking ideas

The post Prosciutto-Wrapped Radicchio with Balsamic Fig Glaze appeared first on Honest Cooking.

So. You cooked a 16 pound turkey for Thanksgiving and now you’re stuck with about 8 pounds of turkey meat and a scary looking carcass left over. Great.

What do you do? What can you do?

LOTS!

First thing’s first. Save that scary looking carcass! I know. I thought about passing out, too. It’s just so eh looking. What if I told you that by boiling that heap of mess and bones, you won’t have to buy stock for- let’s say- MONTHS.

Yeah, thought so. I have your attention now.

It’s easy and something that you can do while you clean up Thanksgiving dinner, or while you’re sitting down to dinner!

This is true thriftiness and getting the most bang for your buck!

The great thing is that you will now be able to pull any meat you weren’t able to get- or neglected to get- while carving! So get your containers ready for some more good meat!

Can’t use all of the stock right away? No worries! Just freeze it!

Step by Step Guide to Making Turkey Stock

1. Prepare the Turkey Carcass:

• Place the turkey carcass into a very large pot. If the carcass is too large, break it down into smaller pieces using a knife or poultry scissors.

2. Add Water:

• Fill the pot with water until the carcass is covered and there is about 1 inch (2.5 cm) of water above it.

3. Add Vegetables and Seasonings:

• Add the carrots, onion, garlic cloves, red bell pepper, fresh parsley, bay leaf, and a tablespoon each of salt and pepper to the pot.

4. Bring to a Boil:

• Set the pot on medium-high heat and bring the water to a boil.

5. Skim Impurities:

• During the first 30 minutes of boiling, skim off any impurities, such as fat and skin, that rise to the surface of the water.

6. Simmer the Stock:

• Once boiling, reduce the heat to maintain a gentle simmer.
• Allow the stock to simmer for approximately 3 hours. Check the pot every half hour to skim off any excess fat from the top.

7. Strain the Stock:

• After simmering, strain the stock to remove the vegetables and carcass. You can use a colander or a fine-mesh strainer for this step.

8. Reduce the Stock

• Bring the stock back to a boil, and let it reduce to about half. This makes sure all the flavor comes together and becomes more intense.

9. Cooling and Storing:

• Allow the stock to cool before transferring it to storage containers.
• The stock can be used immediately for soups or stored in the refrigerator for short-term use or in the freezer for long-term storage.

9. Enjoy Your Homemade Stock:

• Use your flavorful homemade turkey stock as a base for various soups and stews. It adds a rich and savory depth to any dish it’s used in.

Gearing up for Thanksgiving – Turkey Stock

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Honest Cooking
• Total Time: 3 hours 35 minutes
• Yield: 1 Quart

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Description

Don’t be intimidated by that gigantic turkey carcass you’ve got left on Friday morning. It’s a great base for a tasty stock.

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Ingredients

• Turkey carcass
• 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces
• 1 onion, quartered
• 3 garlic cloves, peeled
• 1 red bell pepper, quartered
• 2 bunches of fresh parsley
• 1 bay leaf
• 1 tablespoon (15 ml) each of salt and pepper
• Water
• The largest cooking pot you have

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Instructions

1. Prepare the Turkey Carcass:

• Place the turkey carcass into a very large pot. If the carcass is too large, break it down into smaller pieces using a knife or poultry scissors.

2. Add Water:

• Fill the pot with water until the carcass is covered and there is about 1 inch (2.5 cm) of water above it.

3. Add Vegetables and Seasonings:

• Add the carrots, onion, garlic cloves, red bell pepper, fresh parsley, bay leaf, and a tablespoon each of salt and pepper to the pot.

4. Bring to a Boil:

• Set the pot on medium-high heat and bring the water to a boil.

5. Skim Impurities:

• During the first 30 minutes of boiling, skim off any impurities, such as fat and skin, that rise to the surface of the water.

6. Simmer the Stock:

• Once boiling, reduce the heat to maintain a gentle simmer.
• Allow the stock to simmer for approximately 3 hours. Check the pot every half hour to skim off any excess fat from the top.

7. Strain the Stock:

• After simmering, strain the stock to remove the vegetables and carcass. You can use a colander or a fine-mesh strainer for this step.

8. Cooling and Storing:

• Allow the stock to cool before transferring it to storage containers.
• The stock can be used immediately for soups or stored in the refrigerator for short-term use or in the freezer for long-term storage.

9. Enjoy Your Homemade Stock:

• Use your flavorful homemade turkey stock as a base for various soups and stews. It adds a rich and savory depth to any dish it’s used in.

Notes

• You can also add other vegetables like celery or herbs like thyme to vary the flavor.
• Remember, homemade stock can be frozen in smaller portions for convenience. Use ice cube trays or freezer bags to store it in usable portions.

• Prep Time: 15 mins
• Cook Time: 200 mins
• Category: Side
• Method: Simmering
• Cuisine: American

Keywords: Soup, Stew, Turkey, Thanksgiving recipes, stew recipes, soup recipes, leftovers, thanksgiving leftovers, stock, how to make stock

The post Gearing up for Thanksgiving – Turkey Stock appeared first on Honest Cooking.

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Safed Aloo: Rajasthani White Potato Curry

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• Author: Soma Rathore
• Total Time: 2 hours 35 minutes
• Yield: 8 -10 servings

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Description

Unlike most curry dishes in India, safed aloo is cooked with no turmeric. The sauce is nutty, delicate and mild.

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Ingredients

Units USM

For the Curry Base:

• 3 lbs baby gold potatoes, halved (substitute: medium-sized potatoes, quartered)
• 1/4 cup white poppy seeds (substitute: black poppy seeds, though it might change the color slightly)
• 1/2 cup cashews
• 1/4 cup almonds, soaked for a few hours and peeled (retain a few for garnish)
• 1.5 tablespoon unsweetened shredded coconut
• 3 tablespoon ghee (substitute: unsalted butter)
• 4 cloves
• 6 green cardamoms, cracked
• 4-inch stick cinnamon
• 1/2 teaspoon fenugreek seeds
• 4 cups thinly sliced onions (about two large onions)
• 2 tablespoon minced garlic
• 2 tablespoon ginger paste or grated ginger
• 1 teaspoon white pepper powder or to taste
• 1 teaspoon chili powder or to taste (optional for a completely white dish)
• 3/4 cup plain Greek yogurt (substitute: regular plain yogurt, drained to remove excess water)
• 2 tablespoon Khoya, Mawa, or dry milk powder (optional)

For Garnish (optional):

• A few golden raisins

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Instructions

1. Preparation of Ingredients:
   • Potatoes: Halve the baby gold potatoes. If using medium-sized potatoes, quarter them. Peel, wash, and pierce each potato with a fork about 6-8 times. Soak the potatoes in cold water until they’re ready to be cooked.
   • Nut and Seed Paste: Soak the white poppy seeds, cashews, and part of the almonds for at least an hour. Retain a few almonds for garnishing, and slice the rest. Convert the soaked nuts and seeds into a smooth paste.
2. Spice Infusion in Ghee:
   • In a wok or pan, melt the ghee over medium heat. Add cloves, cinnamon, and cracked cardamoms. Once they begin to sizzle, move on to the next step.
3. Onion Sauté:
   • Add thinly sliced onions to the pan with a pinch of salt. Sauté at low to medium heat, ensuring frequent stirring. Aim for soft and translucent onions without browning them.
   • Incorporate fenugreek seeds once the onions soften and continue to cook for an additional 10 minutes.
4. Potato Infusion:
   • Drain the soaked potatoes and introduce them to the pan. Add both the ginger and garlic pastes. Stir the potatoes in the pan until they’re well-coated with the spices and ghee. This process should take about 10 minutes, and the goal is to have a thin layer form on the potato exterior without browning them.
5. Incorporation of Nut and Seed Paste:
   • Add the previously prepared nut and seed paste to the potatoes. Season with chili powder (if using) and white pepper powder.
   • Continue to cook on medium heat, tossing frequently to prevent the paste from sticking or browning. This should take around 12 minutes.
6. Final Cooking with Yogurt and Coconut:
   • Add unsweetened shredded coconut and Greek yogurt to the mix. Ensure that the heat is kept low to prevent yogurt from splitting. Partially cover the pan and continue cooking until the potatoes are tender and fully cooked. As it cooks, the ghee should begin to float on top of the sauce.
7. Finishing Touches:
   • If using, incorporate the khoya or milk powder, and cook for an additional couple of minutes.
   • Switch off the heat, cover the dish tightly, and let it sit for about 10 minutes. If using golden raisins, this is the time to add and gently mix them in.

Serving Suggestions:

• Best enjoyed with Naan, roti, or parathas.

Notes

For those not familiar with certain ingredients, substitutions have been provided.

Nut and Seed Substitutes: If white poppy seeds are unavailable, black poppy seeds can be used as a substitute. However, be aware that using black poppy seeds might alter the color of the dish slightly.

Yogurt Tips: When adding yogurt, always ensure the heat is low to prevent it from curdling. If you’re using regular plain yogurt, it’s advisable to drain it beforehand to remove any excess water, ensuring a creamier texture.

Ghee Substitute: While ghee provides an authentic flavor, unsalted butter can be used as an alternative. The taste might vary slightly, but it will still be delicious.

Potato Selection: Baby gold potatoes are preferred for their tender texture and even cooking. If using larger potatoes, ensure even cutting to allow uniform cooking.

Adjusting Spice Levels: White pepper powder and chili powder measurements are given as a guideline. You can adjust them according to your taste preference. Remember, for a completely white-colored dish, you might want to skip the chili powder.

Serving Immediately: The sauce can thicken upon standing. If you anticipate a delay between cooking and serving, consider slightly increasing the liquid content or reheating with a touch of warm water.

Garnishing: Sliced almonds and golden raisins not only add to the aesthetic appeal but also introduce a texture contrast. However, they’re optional and can be omitted if preferred.

Storing & Reheating: If there are leftovers, store in an airtight container in the refrigerator. When reheating, you might need to add a splash of water or milk to bring back the original consistency of the sauce.

• Prep Time: 20 mins
• Soaking Time: 60 mins
• Cook Time: 75 mins
• Category: Side Dish
• Method: Boiling
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup
• Calories: 330
• Sugar: 5g
• Sodium: 60mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 15mg

Keywords: Indian food, aloo, potatoes, curry, indian curry, indian potatoes, Rajasthani Safed Aloo, White Potato Curry, Indian Vegetarian Curry, Baby Gold Potatoes Recipe, Poppy Seed Curry, Cashew Almond Gravy, Traditional Indian Dish, Creamy Yogurt Curry, Rajasthani Cuisine, Ghee Spiced Curry, Coconut Potato Dish, Fenugreek Flavored Curry, Safed Aloo Guide, Potato Yogurt Delicacy, North Indian Potato Curry

The post Safed Aloo: Rajasthani White Potato Curry appeared first on Honest Cooking.

Loaded with beets, tahini, fennel, and kumquat, this pink mole takes its inspiration from Mexico and Greece.

Mole, meaning ‘sauce’ has undeniably played a pivotal role in Mexican cuisine for centuries. Typically made with chocolate, spices, chiles and tomatillos, its long list of ingredients isn’t the only impressive thing about it. The process of making mole is time-consuming and skilled. Unlike your usual mole, this beet-forward modern take brings a whole host of new flavors. Outside of the bright colored beets, tahini adds a creamy texture, kumquats impart a burst of acidity, and the dish is kept light with a spatter of fennel. Pair it with a protein or dip your favorite carb into this version.

 

The recipe comes from Chef Maria Fernanda Serrano, a 30-year old powerhouse whose culinary journey has taken her from fine dining establishments in Mexico City to London and New York. Chef Fer’s unique vision for dishes is a melange of her family’s Mexican heritage with her travels and experience in kitchens around the world. Today, she showcases her talents at Brooklyn’s buzziest rooftop restaurant, elNico.

Honest Cooking had a chance to ask Chef Fer about her inspiration behind this creative rendition of an age-old classic!

What inspired you to become a chef?

Chef Fer: Food was such an important part of my upbringing – some of my fondest memories were around the table. My father specifically encouraged our family to have adventurous palates which opened my eyes to new experiences, flavors and cultures. However, it was when I watched Disney’s Ratatouille that made me pursue this as a profession. The movie reignited the nostalgic memories from my childhood and inspired me to attend culinary school in Mexico City. This has allowed me to work with chefs across the world which has inspired the modern Mexican recipes reflected throughout elNico’s culinary program.

What is the significance of mole to you and in Mexican culture generally?

Chef Fer: Mole was such an important part of my upbringing and it’s funny – everyone back home will claim that their grandmother makes the best mole. Mole is Mexico’s national dish and originated in Puebla dating back to the Aztec empire. We take pride in our moles not only because they are a labor of love but show the creativity that our culture incorporates in our cuisine. Each mole celebrates the ingredients of each region and tells Mexico’s rich history. I like to think of it as something that preserves tradition and unifies our culture. It’s so much more than a recipe in my eyes.

What is your inspiration behind Pink Mole?

Chef Fer: Pink mole is a specific type of mole from the town of Taxco in Guerro, Mexico. The original recipe includes beets that make the sauce pink, though it’s traditionally served with a protein. When traveling in Greece with my mother, we tried a beet and orange salad served with a spicy sauce that reminded me of this mole. The idea inspired me to create a mole that was purely vegan allowing the beets to take center stage. I used different ingredients such as tahini, fennel and kumquat that make the recipe extremely fresh, flavorful and vibrant.

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Step by Step Guide to Making Pink Beet Mole

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This dish definitely is a little bit more advanced than just your “average” mole, but it looks amazing, tastes wonderful, and is totally possible to make at home. Here’s how to:

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1. Pink Mole:

a. In a blender, combine tahini, beet powder, seeded habanero, lemon juice, garlic clove, toasted cumin seed, and water.

b. Blend until smooth, ensuring the mixture achieves a creamy consistency.

c. Check the color and thickness. If it’s too thick, add a bit more water; for deeper color, incorporate a little more beet powder.

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2. Roasted Beets:

a. Preheat the oven to 420°F.

b. Cover a deep sheet pan’s bottom with a generous layer of kosher salt.

c. Arrange the cleaned beets on the salt layer.

d. Seal the pan with aluminum foil and roast in the oven for about 35 minutes.

e. Test doneness by inserting a cake tester or knife into a beet. If it penetrates easily, they are done. If not, extend the cooking time in 5-minute increments. The beets should remain firm to touch.

f. Once roasted, allow the beets to cool before peeling.

g. Slice the cooled beets thinly, using a sharp knife or mandolin.

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3. Kumquat Habanero Kosho:

a. In a blender, combine seeded habaneros, kumquats, and lemon zest.

b. Blend until the mixture is very smooth.

c. Gradually emulsify by adding olive oil one tablespoon at a time until the mixture is smooth and well combined.

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4. Assembling the Dish:

a. On a serving plate, spoon two tablespoons of the pink mole. Spread it into a broad circular base.

b. In a separate bowl, toss the thinly sliced fennel with kosher salt and some lemon juice. Mold the mixture into a ball and place it in the center of the mole.

c. Create a canopy over the fennel using the thinly sliced roasted beets, ensuring the fennel and mole are hidden beneath.

d. Add a layer of the Kumquat Habanero Kosho atop the beet slices.

e. Sprinkle the toasted pine nuts evenly over the beets.

f. Decoratively place the shiso leaves and fennel tops around the plated beet slices.

g. Finish with a drizzle of extra virgin olive oil and a sprinkle of Maldon or kosher salt.

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Beet Mole with Kumquat Habanero Kosho

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• Author: Chef Maria Fernanda Serrano
• Total Time: 1 hour 25 minutes
• Yield: 4-6 portions

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Description

Loaded with beets, tahini, fennel, and kumquat, this pink mole takes its inspiration from Mexico and Greece.

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Ingredients

Units USM

Pink Mole:

• 1 cup of tahini
• 2 tablespoons beet powder
• 1 seeded habanero
• 1 cup lemon juice
• 1 garlic clove
• 1/2 teaspoon toasted cumin seed
• 1 1/2 cups water

Roasted Beets:

• 8 red beets
• Kosher salt

Kumquat Habanero Kosho:

• 4 Habaneros, seeded
• 4 cups Kumquat, seeded
• Zest of 4 Lemons
• 1 teaspoon Salt
• 1 cup extra virgin olive oil

To assemble the dish: 

• 2 tablespoons toasted pine nuts
• 1 tsp. of butter
• 1 cup of fennel, thinly shaved/sliced
• 3 pieces of Shiso leaves
• 5 pieces of Fennel tops
• 1 tablespoon of EVOO
• 1/2 teaspoon of kosher salt

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Instructions

For the Pink Mole:

1. In a Vitamix, blend all ingredients. Be careful to blend all ingredients thoroughly, double check consistency and color. It should be a creamy texture, without being liquid. If needed, add more water if too thick or beet powder for color.

 

For the Roasted Beets:

1. Preheat the oven at 420F.
2. Cover the bottom of a deep sheet pan with a layer of kosher salt.
3. Place clean beets on top of the salt, and cover the pan with aluminum foil.
4. Place the pan in the oven for 35 minutes.
5. When done, check to see if the beets are cooked by placing a cake tester into the beet and it goes through easily. If needed, add 5 minutes every time. Keep in mind the beets will keep cooking once you take them out of the oven. They should still feel firm when done cooking (sign that you haven’t overcooked!).
6. Cool down and peel beets.
7. Thinly slice with a knife or mandolin.

 

For the Kumquat Habanero Kosho:

1. In a Vitamix, Blend all ingredients and habanero until very smooth.
2. Emulsify with approximately olive oil, adding 1 tablespoon of olive oil at a time. The mixture should blend easily and be smooth.

 

To assemble the dish:

1. On a larger serving plate, add two tablespoons of pink mole to a plate and spread it in a circular shape.
2. In a mixing bowl, combine the shaved fennel with the kosher salt and lemon juice.
3. Shape into a ball and place it in the middle of the mole sauce.
4. With the thin beet slices, create small parachute-like shapes, a layer of the Kosho and cover the fennel ball and sauce (you want to hide the fennel and sauce underneath the beets).
5. Once covered, sprinkle the pine nuts on top of the beats.
6. Place the shiso leaves and fennel tops around the beets and drizzle with olive oil and maldon salt.
7. Serve and enjoy.

• Prep Time: 40 mins
• Cook Time: 45 mins
• Category: Appetizer
• Method: Blending
• Cuisine: Mexican Inspired

Keywords: mexican, greek, mole, guacamole, hummus, beets, kumquat, mediterranean inspired

The post Beet Mole with Kumquat Habanero Kosho appeared first on Honest Cooking.

Originally these ricotta and polenta fries were going to be, well, fried. In fact I started to do so, but I was creating a bit of a mess. Plus the polenta chips were soaking up far more oil than my brain and hips felt comfortable with.

A light bulb moment occurred as I was scraping, prodding and trying to flip a chip that was falling apart and looking pretty inedible. Why aren’t I baking these babies instead of frying them?

There is far less mess in the oven. No hot oil to deal with and associated cleaning up. You know, those splatters that cover not only you but the stove and half the kitchen.

The result, wonderfully crunchy polenta fries. The time spent chilling the polenta mixture in the fridge, ensures the fries hold their shape while baking, resulting in a beautiful golden hue and a satisfying crunch.

I served them on this occasion with a simple to make smoked sage salt. But they could just as well be served with a dip of garlic aioli.

How to Make Baked Polenta Fries

1. Prepare the Polenta Mixture

• Line the pan: Line a rectangular brownie tin with plastic wrap.
• Boil the stock: In a large saucepan, bring the chicken stock to a boil.
• Cook the polenta: Add the polenta to the boiling stock and reduce the heat to a simmer. Continuously stir the mixture until the polenta is cooked through, and all the stock has been absorbed.
• Add remaining ingredients: Remove the pan from the heat and stir in the grated parmesan, ricotta, butter, and chopped rosemary.
• Set the polenta: Leave the mixture to cool slightly and then transfer it to the prepared tin. Smooth out the mixture evenly. Place plastic wrap over the top of the polenta mixture and smooth well with your hands. Place the tin in the refrigerator for a few hours until chilled and set. For best results, leave it in the refrigerator overnight.

2. Prepare the Polenta Fries

• Preheat the oven: When you are ready to cook the fries, preheat the oven to 360°F (180°C).
• Cut the polenta: Remove the plastic wrap from the top of the polenta and carefully turn it out in one piece onto a chopping board. Remove the rest of the plastic wrap. Cut the polenta into 2 cm square fingers/chips.

3. Bake the Polenta Fries

• Bake the fries: Place the polenta fries on a baking tray and bake in the preheated oven for about 25 minutes until they are golden and crunchy.

4. Prepare the Smoked Sage Salt

• Combine the ingredients: While the polenta fries are baking, make the smoked sage salt by combining the smoked salt, sea salt, and finely chopped sage in a bowl.

5. Serve

• Serve the fries: When the fries are ready, remove them from the oven and serve immediately with the smoked sage salt sprinkled on top.

Crispy Baked Rosemary Polenta Fries

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sara McCleary
• Total Time: 2 hours 45 minutes
• Yield: 6-8 servings

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Delicious when dusted with a smoked herb salt or dipped in a garlic aioli, these baked polenta fries are a wonderfully crisp side.

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Ingredients

Units USM

For the Polenta Fries

• 4 cups chicken stock
• 1 1/3 cups polenta
• 1 1/4 cups parmesan cheese, grated
• 1 2/3 cups ricotta
• 2 tablespoons butter
• 1 tablespoon rosemary, chopped

For the Smoked Sage Salt

• 1 tablespoon smoked salt
• 1 tablespoon sea salt
• 1 teaspoonsage, finely chopped

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Instructions

1. Prepare the Polenta Mixture

• Line the pan: Line a rectangular brownie tin with plastic wrap.
• Boil the stock: In a large saucepan, bring the chicken stock to a boil.
• Cook the polenta: Add the polenta to the boiling stock and reduce the heat to a simmer. Continuously stir the mixture until the polenta is cooked through, and all the stock has been absorbed.
• Add remaining ingredients: Remove the pan from the heat and stir in the grated parmesan, ricotta, butter, and chopped rosemary.
• Set the polenta: Leave the mixture to cool slightly and then transfer it to the prepared tin. Smooth out the mixture evenly. Place plastic wrap over the top of the polenta mixture and smooth well with your hands. Place the tin in the refrigerator for a few hours until chilled and set. For best results, leave it in the refrigerator overnight.

2. Prepare the Polenta Fries

• Preheat the oven: When you are ready to cook the fries, preheat the oven to 360°F (180°C).
• Cut the polenta: Remove the plastic wrap from the top of the polenta and carefully turn it out in one piece onto a chopping board. Remove the rest of the plastic wrap. Cut the polenta into 2 cm square fingers/chips.

3. Bake the Polenta Fries

• Bake the fries: Place the polenta fries on a baking tray and bake in the preheated oven for about 25 minutes until they are golden and crunchy.

4. Prepare the Smoked Sage Salt

• Combine the ingredients: While the polenta fries are baking, make the smoked sage salt by combining the smoked salt, sea salt, and finely chopped sage in a bowl.

5. Serve

• Serve the fries: When the fries are ready, remove them from the oven and serve immediately with the smoked sage salt sprinkled on top.

Notes

I used rosemary as my herb of choice in these polenta fries. You don’t have to; rosemary could quite easily substituted with thyme, basil, or even sage. But if you do decide to use sage, then hold back on using the smoked sage salt, and serve with aioli or your favorite bbq sauce instead.

• Prep Time: 20 mins
• Chilling Time: 2 hours
• Cook Time: 25 mins
• Category: Appetizer, Side
• Method: Baking
• Cuisine: Italian-Inspired

Keywords: polenta, fries, potatoes, french fries, italian, italian inspired, sage, smoked salt, rosemary, ricotta, side dish, italian side

The post Crispy Baked Rosemary Polenta Fries appeared first on Honest Cooking.

Recently, I shared a pasta dish from Sicily for the Mazzoni Wines blog. Feeling the island vibes, I decided to craft a recipe inspired by another Italian gem – Capri. Caprese Salad might be Capri’s most famous culinary export, but I wanted to share something a little different: a refreshing summer pasta salad, a dish I fondly recall from one of my trips there.

This recipe celebrates freshness, harmonious flavors, and vibrant colors. I incorporated ingredients imported from Italy: succulent roasted peppers, tangy marinated artichoke hearts, savory ham, protein-rich Italian tuna, and the finest extra-virgin olive oil.

Traditional Caprese cuisine takes inspiration from local bounty – fresh, ripe tomatoes, just-caught fish, aromatic herbs, and silky olive oil constitute the core of many dishes. This salad is no different, echoing the spirit of the island’s traditional recipes. It’s the perfect summer dish, easy and quick to prepare, and highly portable. Take it along to the beach or your next summer gathering – it’s a crowd-pleaser that’ll have everyone coming back for seconds. Plus, it’s a beautiful way to celebrate the Italian tradition of using fresh, high-quality ingredients. Enjoy a little taste of Capri, no matter where your summer takes you!

Instructions:

Step 1:

Start by boiling a generous amount of salted water in a large pot. Once boiling, add the Cellentani pasta. Cook the pasta for two minutes less than the cooking time stated on the package to ensure an al dente texture. After draining, toss the pasta with 2 tablespoons of olive oil. This helps prevent the pasta from sticking together as it cools. Cover the pasta with plastic wrap and set it aside to cool.

Step 2:

While the pasta is cooling, prepare the vinaigrette. In a medium bowl, combine all the vinaigrette ingredients: the extra-virgin olive oil, diced red onion, both balsamic and white balsamic vinegar, salt, and freshly ground pepper. Whisk these ingredients together until well blended. Adjust the salt to taste, if necessary, then set the vinaigrette aside to allow the flavors to meld.

Step 3:

Now, gather all your colorful salad ingredients. In a large bowl, combine the diced bell peppers, halved cherry tomatoes, diced provolone, marinated artichoke hearts, diced ham, cut green beans, and diced carrot. Pour the prepared vinaigrette over these ingredients, ensuring everything is well-coated. Cover the bowl with plastic wrap and allow the mixture to marinate for about 10 minutes in the refrigerator. This brief marinating period helps the flavors to intensify and the vegetables to absorb the vinaigrette.

Step 4:

Before serving, allow the salad to sit at room temperature for about an hour. This takes the chill off the ingredients and helps the flavors meld even further.

Step 5:

Finally, toss the cooled, oiled pasta with the marinated ingredients and vinaigrette. Ensure everything is well-mixed, so every bite is a burst of Capri-inspired flavor. Serve and enjoy the vibrant taste of summer, Italian-style!

Capri Summer Pasta Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Francesco Romano
• Total Time: 8 minute
• Yield: 10 servings

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Description

Brimming with authentic Italian ingredients, this Capri-inspired summer dish is a flavorful mini-vacation, whisking you off to sun-drenched Italian shores in mere minutes.

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Ingredients

Units USM

• 1 pound Cellentani Pasta
• 2 4 oz. cans Italian tuna (packed in oil, drained)
• 8 oz. sliced ham (diced into 1/2 inch pieces)
• 1 12 oz. package heirloom cherry tomatoes (halved)
• 8 oz. provolone cheese (diced into 1/2 inch pieces)
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 12 oz. jar marinated artichoke hearts
• 1 12 oz. jar fire roasted bell peppers (diced into 1/2 inch pieces)
• 3/4 pound fresh green beans (blanched and cut into 1-inch pieces)
• 1 carrot (blanched and diced into 1/4 inch pieces)

For the vinaigrette:

• 1/3 cup extra-virgin olive oil (plus 2 tablespoons to coat the pasta)
• 1/2 red onion diced
• 1 tablespoon balsamic vinegar
• 3 teaspoons white balsamic vinegar
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper

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Instructions

• Start by boiling a generous amount of salted water in a large pot. Once boiling, add the Cellentani pasta. Cook the pasta for two minutes less than the cooking time stated on the package to ensure an al dente texture. After draining, toss the pasta with 2 tablespoons of olive oil. This helps prevent the pasta from sticking together as it cools. Cover the pasta with plastic wrap and set it aside to cool.
• While the pasta is cooling, prepare the vinaigrette. In a medium bowl, combine all the vinaigrette ingredients: the extra-virgin olive oil, diced red onion, both balsamic and white balsamic vinegar, salt, and freshly ground pepper. Whisk these ingredients together until well blended. Adjust the salt to taste, if necessary, then set the vinaigrette aside to allow the flavors to meld.
• Now, gather all your colorful salad ingredients. In a large bowl, combine the diced bell peppers, halved cherry tomatoes, diced provolone, marinated artichoke hearts, diced ham, cut green beans, and diced carrot. Pour the prepared vinaigrette over these ingredients, ensuring everything is well-coated. Cover the bowl with plastic wrap and allow the mixture to marinate for about 10 minutes in the refrigerator. This brief marinating period helps the flavors to intensify and the vegetables to absorb the vinaigrette.
• Before serving, allow the salad to sit at room temperature for about an hour. This takes the chill off the ingredients and helps the flavors meld even further.
• Finally, toss the cooled, oiled pasta with the marinated ingredients and vinaigrette. Ensure everything is well-mixed, so every bite is a burst of Capri-inspired flavor. Serve and enjoy the vibrant taste of summer, Italian-style!

• Prep Time: 10 mins
• Marinating Time: 10 mins
• Cook Time: 1 hr
• Category: Salad
• Method: Boiling
• Cuisine: Italian

Keywords: Italian, salad, pasta, healthy, summer. tomatoes, provolone, parmiggiano reggiano, parmesan, capri, island, fresh food, summer food

The post Capri Summer Pasta Salad appeared first on Honest Cooking.

Raclette, originally from the Savoy region in the Alps, is a semi-hard cow’s milk cheese known for its exceptional melting properties. It’s traditionally melted on a special heater and scraped onto boiled potatoes, pickles, and cured meats—a dish also called Raclette (how easy is that?). The cheese’s unique taste is mild, slightly tangy, but still full-bodied and bold.

In this version of a classic Potatoes au Gratin, Raclette takes center stage, enriching the layers of Yukon Gold potatoes with flavors of the mountains. It’s as simple as it is delicious.

Thinly sliced potatoes are layered in a buttered cast-iron skillet, lavishly topped with a blend of crème fraiche, heavy cream, and garlic. Each potato layer receives a generous sprinkle of Raclette. Heat, potatoes, cream, cheese – there really isn’t much more anyone can ask for.

Raclette Potatoes au Gratin

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★★★★★

5 from 2 reviews

• Author: Honest Cooking
• Total Time: 1 hour 5 minutes
• Yield: 4-6 portions

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A rich, melt-in-your-mouth version of Potatoes au Gratin, where France’s revered Raclette cheese is the star, adding depth and indulgence to a classic dish.

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Ingredients

Units USM

• 2 Tbsp butter
• 1 clove grated garlic
• 10 ounces crème fraiche
• 1/2 cup heavy cream
• 2 lb yukon gold potatoes
• 1/2 tsp salt and pepper
• 8 ounces Raclette (grated)

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Instructions

1. Heat oven to 400F degrees
2. Butter a large cast iron skillet
3. Slice potatoes in thin even rounds (a mandolin works the best).
4. Whisk together the crème fraiche and the cream with the grated garlic.
5. Add salt and pepper to taste.
6. Create layers with the potatoes, overlapping, in the skillet.
7. Top each layer with crème fraiche / heavy cream / garlic mixture.
8. Sprinkle a little Raclette on top of each layer (save half for topping).
9. Repeat until all potatoes are in the skillet.
10. Bake at 400 for 40-50 minutes.
11. Top with the rest of the grated Raclette, and place under the boiled until the cheese is golden brown and melted (about 1-2 minutes)
12. Serve with pickles, on the side of your favorite protein.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Side
• Method: Baking
• Cuisine: French

Keywords: potatoes, yukon gold, gratin, au gratin, raclette, french, comfort food

The post Raclette Potatoes au Gratin appeared first on Honest Cooking.

Pebre sauce traces its roots back to a confluence of indigenous Mapuche cooking and Spanish influence. This vibrant concoction typically consists of diced onions, tomatoes, garlic, cilantro, and aji peppers, a native Chilean spice.

Pebre’s role in Chile’s food culture isn’t just functional. It is a ubiquitous presence in Chilean eating routines, be it a casual breakfast or an elaborate dinner, supporting and lifting every meal with its robust flavor. From rustic homes to sophisticated restaurants, pebre accompanies a variety of dishes.

What makes Pebre so awesome is that it is both super easy to make, and absolutely delicious. It is typically used as a dip for freshly baked bread, marraqueta being a favorite, or as a condiment to enhance the flavors of grilled meats and empanadas. It also beautifully complements seafood dishes, and you don’t have to try and create authentic Chilean dishes to go with it – it works really well with almost anything you are likely to throw on the grill.

And since it is such an uncomplicated concoction – pebre basically requires simple chopping and mixing of ingredients – it is accessible for home cooks of all skill levels.

Balancing Flavors: Pebre is a mix of fresh, spicy, and tangy flavors. Pay attention to the balance – the heat from the chilis, the acidity from lime and vinegar, and the sweetness from tomatoes. Start with less of each, and adjust gradually if you are worried about spice. The aim is to have a sauce where all components are perceptible, but none overwhelming.

Texture Matters: I think the unique charm of pebre sauce lies in its chunky texture. While we use a blender for ease, it’s important not to over blend. A little bit of chunkiness gives the sauce its rustic feel and enhances the overall experience.

Resting Time: Allow the sauce to chill for at least an hour before serving. This resting period is critical as it lets the flavors meld together, and I think it just tastes better after an hour in the fridge. It may be tempting to serve it immediately, but patience here pays off.

Chilean Pebre Sauce

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kalle Bergman

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Description

For your next BBQ, let your grilled meats and seafood be accompanied by the tangy, fresh kick of a gorgeous Chilean Pebre Sauce.

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Ingredients

Units USM

• 1.5 bunch Cilantro (about 2 cups chopped)
• 1/2 Onion, chopped
• 3 cloves Garlic, chopped
• 1–2 chili peppers, seeds removed (or Chilean chili paste, to taste)
• 2 Tablespoons Red wine vinegar
• Juice of one lime
• Salt (pepper to taste)
• 1/3 cup Olive oil
• Pinch of sugar
• 2 small tomatoes (diced)

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Instructions

Blend the olive oil, lime and onion for 15 seconds. Remove from blender and set aside in a mixing bowl.

Blend cilantro with vinegar for 15 seconds. Remove from blender, and add to mixing bowl.

Blend tomatoes with sugar for 15 seconds. Remove from blender and add to mixing bowl.

Add chopped chili, and season with salt and pepper to taste. Adjust accordingly.

Chill for 1 hour and serve with grilled meats and seafood.

Notes

The reason we are blending ingredients separately is to be able to have several textures in the sauce. We are not looking for a smooth consistency, but rather some chunkiness.

The post Chilean Pebre Sauce appeared first on Honest Cooking.

Perfect for those bustling days when prep-time in the kitchen needs to be minimal, this recipe is your savior. With uncomplicated steps and common ingredients, you can whip up this classic comfort dish without compromising on flavor or spending hours huddled over the stove.

Each layer of thinly sliced potatoes is coated in a creamy, garlicky sauce, punctuated by the distinctive tang of melted provolone cheese. The herbs and spring onions brings an uplifting freshness to the dish, offsetting the rich and hearty ingredients to create a balanced, hearty delight. A hint of nutmeg adds an earthy depth, subtly lifting the dish with its warming spice.

But what really takes this dish into gourmet territory are the caramelized onions. Their sweet and savory tones intertwine beautifully with the other ingredients, making each bite unique. These add an element of surprise, ensuring your Provolone Potatoes au Gratin isn’t just another side dish, but the star of your dinner.

Provolone Potatoes au Gratin

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 1 hour 15 minutes
• Yield: 6-8 servings

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Description

These heavenly little ramekins are bursting with an irresistible fusion of flavors, marrying Provolone cheese, smooth potatoes and caramelized onions for a wonderful comfort side.

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Ingredients

Units USM

• 2 Tbsp olive oil
• 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
• 6 medium-small Yukon gold potatoes (peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline))
• 3/4 cup grated provolone cheese (divided 1/2 cup, 1/4 cup)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon white pepper (or black pepper if that is what you have)
• 1 teaspoon butter
• 1/4 teaspoon nutmeg (grated)
• 1/3 cup vegetable stock (or chicken or beef,for a non vegetarian option)
• 1/2 teaspoon finely minced fresh rosemary
• 1/2 teaspoon finely minced thyme
• 1 green onion chopped

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Instructions

1. Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
2. Preheat oven to 400°F.
3. In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated provolone cheese, 1/2 cup of grated Parmesan, salt,nutmeg and pepper.
4. Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.Or you can make individual in ramekins.
5. Layer onions at the bottom of your baking dish,arrange the sliced potatoes in a pattern over the onions.
6. Pour stock over the potatoes. Sprinkle with remaining cheese and a teaspoon of butter,cut in small cubes.
7. Cover with aluminum foil and bake at 400°F for 45-50 minutes (or until fork tender) and 25-30 minutes for the individual ramekins.
8. Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
9. Sprinkle with minced rosemary and thyme to serve.
10. Enjoy!

• Prep Time: 15 min
• Cook Time: 60 mins
• Category: Side
• Method: Baking
• Cuisine: French

Keywords: potatoes, gratin, provolone, side, cream, parmesan, side dish

The post Provolone Potatoes au Gratin appeared first on Honest Cooking.

Zesty, a little fiery, makes everything taste exciting. Naturally vegan, gluten free, fat free and a little goes a long way. That’s Sriracha for you – and we’re about to upgrade your beer snack.

I posted a recipe for Sriracha roasted peanuts a few years ago. I thought they were great at the time. But I’ve been making a lot of Sriracha roasted nuts in the meantime, and I’ve figured out how to make them easier, healthier and yes… awesomer.

I add a little salt and a small whoop of coconut sugar to give the flavor some wow-factor. I also add some lime juice for some subtle earthy tartness. Earthy tartness, that’s what limes do. And they do it well.

I personally like to use peanuts as my Sriracha roasted nuts, but you can use any nuts you like. The roasting slightly mellows the Sriracha fire and gets two (TWO) layers of spicy goodness to adhere to the nuts. The roasting time and method will be the same no matter what nuts you’re Sriracha-fying.

Beer Snack: Spicy Sriracha Peanuts

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Gin Butters
• Total Time: 27 minutes
• Yield: 3 cups

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Description

Need a new snack in your life? Make a batch of these Sriracha roasted nuts and have on hand a perfectly salty, spicy protein-packed snack with a hint of lime.

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Ingredients

Units USM

• 3 c plain unsalted roasted nuts
• 1 c Sriracha (divided)
• juice from 1 lime (divided)
• 2 Tbs sugar (I use coconut)
• 1/2 tsp salt

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Instructions

1. Heat oven to 350. Line a cookie sheet with a baking mat, or coat with nonstick spray.
2. Combine ½ c Sriracha, juice from ½ lime, the sugar and the salt in a medium bowl. Add the nuts and stir well to get them evenly coated. Don’t wash the bowl, you’ll need it again.
3. Spread the nuts in an even layer on the cookie sheet and bake 10 minutes.
4. Take them out and let them cool a few minutes.
5. Combine the rest of the Sriracha and lime juice in the bowl. Dump the nuts from the cookie sheet into the bowl and stir well to get them coated with the second layer of Sriracha.
6. Spread them back out on the cookie sheet and bake another 10-12 minutes. Let them stand about 5-10 minutes before eating. They crisp up as they cool.
7. They keep at least two weeks stored in a jar or airtight container.

• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Category: Snack

The post Spicy Sriracha Peanuts appeared first on Honest Cooking.

This recipe for Kisir hails from Hatay, a province famous for its fresh vegetables, olive oil, legumes, and cereals. Ideal as a light summery salad of sorts, Kisir is a healthy dish, loaded with veggies and herbs. Often considered an appetizer, it is traditionally served as part of a mezze platter during afternoon tea or at get-togethers.

More impressively, the Turkish age-old culinary philosophy of zero waste stills holds true. Use your favorite vegetables, including any leftover ones hanging out in your fridge to add your own personalized flavor palate to the traditional dish. There are, however, a few Turkish staples you may not have on hand, namely:

• Fine Bulgur Wheat – Bulgur is a wheat, specifically a whole grain, high in both fiber and folate. With a similar texture to couscous, fine bulgur wheat cooks quickly and does not need to be boiled. For a gluten-free option, try swapping bulgur with quinoa instead.
• Pomegranate Molasses – Adds a sweet and tart finish to any dish. Find a bottle of it at your local Mediterranean store. You’ll get plenty of use long after you’ve made this recipe — throw it in your next salad dressing or Greek yogurt bowl.
• Red Pepper Paste – Thicker than your usual tomato paste, you can find it at your local Mediterranean market or most supermarkets. If you’re feeling adventurous, it’s pretty easy to make too.

Put your mixing spoons away for this dish — Kisir is made with love, using your hands. Like kneading bread, hands are the best tools for ensuring that all of its flavors harmoniously seep into each other.

Kisir (Turkish Bulgur Salad)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chef Ayse Serra Yücel
• Total Time: 35 minutes
• Yield: 6
• Diet: Vegan

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Description

This recipe for Kisir hails from Hatay, a province famous for its fresh vegetables, olive oil, legumes, and cereals. Ideal as a light summery salad of sorts, Kisir is a healthy dish, loaded with veggies and herbs. Often considered an appetizer, it is traditionally served as part of a mezze platter during afternoon tea or at get-togethers.

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Ingredients

Units USM

• 2 cups fine bulgar
• 1 teaspoon salt
• 2.5 cups of hot water (not boiling)
• 1 white medium onion
• 2 teaspoons of red pepper flakes
• 1/2 teaspoon of cumin
• 1 tablespoon of red pepper paste
• 7–8 spring onions
• 1/2 bunch of parsley
• 1/2 bunch of dill
• 3 medium tomatoes
• 4–5 long green peppers
• 1/2 cup olive oil
• 2 lemons
• 1 head of romaine lettuce, rinse and divide leaves

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Instructions

1. Pour the 2.5 cups of hot water over the bulgar in a bowl, add salt, then stir, and seal tightly with cling wrap. Leave it to soak for 15 minutes.
2. Prepare your ingredients in the meantime — Grate the white onion. Chop the tomatoes and green peppers into small pieces. Dice up the spring onions. Finely chop the parsley, dill, and any other herbs of your choosing. Juice the lemons.
3. Now that the bulgar has soaked up the water, add the grated onion, red pepper flakes, cumin, and red pepper paste. Mix with your hands.
4. Add the spring onion, parsley, dill, tomatoes, and green peppers. Mix with your hands for a few minutes.
5. Add olive oil and lemon juice. Mix with hands.
6. Scoop the kisir and serve on a lettuce cup.

Notes

Chef’s Note: In addition to parsley and dill, feel free to include ample amounts of fresh mint to this recipe. During the winter when tomatoes and green peppers are not in season, the salad is prepared with an extra amount of red pepper paste.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad
• Cuisine: Turkish

Keywords: Turkish, Kisir, Bulgur Salad, Vegan

The post Kisir – Turkish Bulgur Salad appeared first on Honest Cooking.