Sunday, March 17, 2024

BBQ Salmon Pizza

This ended up being a pantry meal, only buying the cilantro.  I wouldn't have had to do even that, but my only current plant bolted.  The next round will be ready in a few weeks.

I haven't made pizza from scratch in ages, maybe a year.  I forgot how amazingly soft the dough is.  Of course, you can make this with store-bought bases, which will take a whopping 5 minutes to prep and 10 in the oven.

The flavors for this are a cross between BBQ Chicken pizza and a Mediterranean theme.  I used canned salmon to guarantee it would be sufficiently cooked by the time the crust was done.  If using fresh, I would recommend no more than half a pound for the entire recipe.  You never need as much in toppings as you think you do.

Crust

1 C 100º water
1 Tb honey
1 Tb olive oil
2 tsp yeast
1 tsp kosher salt
3-ish C flour

1.  Stir together water, honey, oil, and yeast.  Allow to sit until foamy, 5-10 minutes.

2.  In stand mixer with the paddle, beat together water and 1 C flour until smooth.  Add salt and another cup of flour and beat again until stringy, about 3 minutes.  Beat in enough additional flour to turn it from a batter to a dough, about half a cup.

3.  Turn out dough onto a floured surface and knead until smooth and elastic, about 5 minutes.  I decided to take a photo of the underside of what that looks like.  Everyone shows the smooth side, but this is what you're looking for on the not-pretty side before it is rounded into a ball.  Turn over in a lightly greased bowl to coat all sides, cover, and set in a warm place to rise until doubled, about 1 hour.

4.  Punch down dough and divide into 4 portions by weight.  Mine were a surprising 6 ounces each, which explains why pizza puts on weight.  I could have made 6 lunch-sized pizzas instead, but I didn't have enough cheese for that.  Round each into a ball and allow to rest while you prepare the toppings.

Toppings

Cornmeal for the pan
*1/4 C BBQ sauce, plus more for drizzling
8 oz (2 C) shredded mozzarella cheese
1 5 oz can salmon, drained
1/4 C Kalamata olives, slivered
1/4 C cilantro leaves

1.  Drain salmon well.  If using fresh, slice thinly into bite-sized pieces.  You could even sear them first.  Drain olives and cut into slivers or cross-slices.  Tear cilantro leaves off the stems.

2.  Scatter a generous amount of cornmeal on two baking sheets, about a tablespoon on each.  This is to prevent sticking and give the bottoms a little crunch and stability.  Roll out each dough ball into a 6" round for thick crust or 8" for thinner and place on baking sheets.

3.  Spoon a tablespoon of sauce onto each crust, leaving an edge clean for holding.  Sprinkle each pizza with 1/2 C of cheese, then evenly divide salmon, olives, and cilantro between them.  Allow to rest in a warm spot for half an hour, turning on the oven to 400º halfway through.

4.  Once oven is preheated, place pizzas in them and bake for 10 minutes.  Rotate pans and continue to bake until crust is lightly golden and before the bottoms turn dark brown.  You're only cooking the dough and melting the cheese here if using canned salmon, so it's only 10 minutes total if using pre-baked pizza crusts.

5.  Allow pizzas to sit 5-10 minutes before slicing and serve with additional sauce on the side for dipping or drizzling.

Difficulty rating  :) (π if not making dough)

Thursday, March 14, 2024

Tarragon-Roasted Eggplant

I usually make eggplant with rosemary, but the asparagus already had that in the dressing, so I grabbed something else from the dried herb shelf.

By the time you're on the fourth blog recipe from a single meal, things get kind of simple.  But I really ended up liking the result and will definitely make this again, so it's going in the blog, where I can find it.  And sometimes it's the simple recipes that people end up enjoying the most.

1 medium eggplant
2 Tb olive oil
salt and pepper to taste
*1/2 tsp dried tarragon

1.  Preheat oven to 400º and line a baking sheet with parchment.

2.  Slice eggplant crosswise into 1/2" thick slices and place in a bowl.  Drizzle with oil and rub it into the slices.  Eggplant is a sponge, so it isn't going to seem like enough.  It will occupy more space as the slices cook, and you don't want these super soggy.

3.  Arrange slices in a single layer on the baking sheet.  Sprinkle with salt, pepper, and tarragon.  Roast for 10 minutes, turn, and roast an additional 10 minutes.  They should be lightly browned, but still hold their shape when you move them.  Serve hot.

Difficulty rating  π

Monday, March 11, 2024

Asparagus with Balsamic Dressing

This is a leap year on the Jewish calendar as well, so Easter is a full month before Passover.  All of the holidays will be "late", pushing Rosh Hashanah into October.  I also get to enjoy all the Easter sales without checking to see if the foods are KLP.  Mmm, mini Robin's Eggs.  I love malt candy.

What this means is that asparagus is at its best price of the year right now.  I had my heart set on it when I got to the store, and was slightly disappointed when the only kind they had was the very thin spears.  The older an asparagus crown, the thicker the spear.  Well, at least I didn't have to peel them.

This is a simple recipe of making a basic balsamic dressing, tossing the raw spears in it, and roasting until done.  With the thin ones, it was only 5 minutes before they turned a vibrant green, under the dressing's wine color.

1 lb asparagus
2 Tb balsamic vinegar
2 Tb olive oil
1/4 tsp kosher salt
*1/4 tsp granulated garlic
*1/4 tsp crushed dried rosemary

1.  Preheat oven to 400º and line a baking sheet with foil or parchment.  It will make cleanup easier.

2.  To prepare the asparagus, gently bend the bottom half of the spear.  Wherever it snaps is the natural point where you should discard the tough base.  Repeat for all of it and place the tops in a bowl.

3.  Whisk together vinegar, oil, salt, and rosemary.  Pour over asparagus and toss to coat.

4.  Arrange spears on prepared baking sheet.  Pour any remaining dressing over them.  Roast for 5-15 minutes, depending on diameter of spears.  They're done when the color is bright and the skins are just barely beginning to wrinkle.

5.  Serve hot, or chilled as an accent for salads.

Difficulty rating  π

Friday, March 8, 2024

Kale and Onion Yogurt Dip

My little mezze meals tend to be a great source of appetizer recipes.  Usually, I just go for a cheese and crudité plate with hummus and nuts, but this time I kind of went all out.  Probably should have saved some of the ideas for Purim, but I do have a separate list for that...somewhere.

This dip counted as the protein for the meal.  Greek yogurt actually has a lot of protein in a 3/4 C serving. You can add Parmesan for additional protein, but I'm still working through the cheddar.  The never-ending two pound block of cheddar.  Good thing I love grilled cheese sandwiches.

Because I'm using caramelized onions, this is going to take a while.  Very little of the time is active.  I used the time to chop veggies and set the table, and still sat down for a bit to relax.  Multitasking while waiting for onions to caramelize is a real thing.

1/2 yellow onion
1 Tb olive oil
1/2 tsp kosher salt
*1 bunch kale
1 clove garlic, minced
*2 C Greek yogurt
milk as needed to thin

1.  Pour oil in a wide skillet or pot and sprinkle in the salt.  Thinly slice the onions and add them to the pot.

2.  Start to cook the onions over medium heat.  Once they begin to soften, stir and lower heat to medium-low.   Stir every 10 minutes or so until they are as done as you like them.

3.  While the onions are cooking, prepare the kale.  Strip the leaves from the tough stems and thinly slice crosswise (chiffonade).  I was using kale from my garden, and the stems were thin, so I didn't bother to de-stem.

4.  Add garlic and kale to the onions and cook until kale is thoroughly wilted, about 5 minutes.  Remove from heat and set aside to cool.

5.  Once no longer steaming, combine onion-kale mixture with the yogurt.  Taste and add salt if necessary.  Thin with milk to desired consistency.  The Fage I was using was pretty thick, but other brands may be smoother.  Chill until ready to serve.

Makes 2 C

Difficulty rating :)

Tuesday, March 5, 2024

Smashed Potatoes

I wanted a starch for a vegetarian mezze meal that doubled as something dippable.  I considered latkes or some other starchy pancake, but didn't really feel like frying anything.

At first glance, these look like a bit of work.  They aren't.  It is two pans to wash, but the boiling one isn't a big deal.  The oil came off the baking sheet far easier than I was expecting.

The recipe I semi based this off of told me to use the back of a sturdy measuring cup to smash the potatoes.  I decided that I never use my wooden mallet and got it out.  I think it's easier to smash them while they're still hot.  I boiled them the night before and refrigerated them.  It did occur to me to warm them in more boiling water before the smash, but I didn't do it.

These potatoes come out of the oven crispy on the outside and tender in the middle.  They're great on their own, with a little sour cream and cheese, or as a kind of canapé base.  I'm probably going to make them for Seder.

12 baby potatoes, about 1 to 1-1/2 lbs
kosher salt
pepper to taste
dried parsley
olive oil as needed

1.  Clean potatoes and place in a large pot with water to cover by one inch.  The only baby potatoes the market had that day were red ones, but Yukon would be ideal.  Red are more dense and are probably why several cracked when I smashed them.  Add a generous pinch of salt and bring to a boil.  Turn down the heat a little and gently boil until easily pierced by a fork, about 15-20 minutes.  Drain.  As a do-ahead, refrigerate at this point.

2.  Preheat oven to 425º (or 400º with the convection fan).  Brush a rimmed sheet pan with olive oil to coat.  Press down on the potatoes with the back of something flat and sturdy, like a heavy glass or metal measuring cup, until less than 1/2" thick.

3.  Arrange smashed potatoes on the baking sheet.  Sprinkle with salt, pepper, parsley flakes, and a drizzle of olive oil.  Bake another 15 minutes, until the edges are crispy and browning.  Serve hot.


Makes 12, serves 4 as a side dish

Difficulty rating  :)

Saturday, March 2, 2024

Korean-Inspired Meatballs

I wanted to have a bit of a fusion meal with Korean-ish meatballs and kimchi in a pita with a little Bibigo sauce.  The pita got a tiny bit soggy, but the flavors were what I had in mind.

I'm really enjoying being able to pull a ginger puck out of the freezer whenever I want fresh ginger in a recipe.  It takes about 15 minutes to defrost at room temperature if I forget to do it properly the night before in the fridge.  They've been going in stir fry and chai tea for the most part.  Totally worth the effort.

Since I had already gotten the food processor dirty making breadcrumbs, I mixed everything except the meat in it.  Then, after pouring the seasoning mix on the meat, realized I had forgotten the cilantro.  It did make mixing everything evenly much easier.

I didn't get the gochujang paste.  Thought about it.  Had the jar in my hand.  Then decided that one recipe plus one or two batches of kimchi a year weren't enough to make the it worth the space in the fridge.  I subbed chili powder, and it worked just fine.

1 lb 80/20 ground beef
1/2 C panko breadcrumbs
2 green onions, thinly sliced
*2 Tb cilantro, chopped
2 cloves garlic, minced
*1 Tb minced ginger
1 egg
1 Tb soy sauce
2 Tb gochujang or 1 tsp chili powder
Korean BBQ sauce for serving

1.  If using a food processor, ignore all the stuff about mincing.  Run a stale piece of bread through it to make the breadcrumbs.  Then add everything except the meat and run again.

2.  Knead together all ingredients and allow to sit in the fridge 30 minutes to meld.  This can also be done early in the day.

3.  Preheat oven to 350º and line a rimmed baking sheet with parchment or foil.  I reused a challah piece of parchment, and it worked fine.

4.  Shape meat into balls about 1 oz, or a generous tablespoon.  I used the 1 Tb cookie scoop, rounded, and got 20.  Place balls on lined sheet at least 1" apart.

5.  Bake 15-20 minutes, until well browned and a thermometer reaches 165º.  Allow to cool 10 minutes so they don't fall apart when you try to move them.  Serve as desired, with a Korean-themed sauce, over rice, with kimchi or veggies, etc.

Difficulty rating  π

Wednesday, February 28, 2024

Bean and Cheese Pupusas

This time, I'm making pupusas a little more how they were intended.  They're so much easier than tamales, lower in fat, and you don't have to plan ahead.  Plus, I still have that 2-pound block of cheddar to work through.  I do have "Mexican style" shredded cheese, but that's going to have to wait until the cheddar is gone.  Maybe next month.

I also made the curtido to have alongside the pupusas.  The half cabbage I had leftover from a stir-fry made enough for a generous serving with each meal.  It's an almost calorie-free salad, and cabbage is good for you, so it was great to have it take up half the plate.

Curtido

1 lb cabbage, shredded (about 4 cups)
1 carrot, peeled and grated
1/2 tsp kosher salt
1/2 tsp sugar
1/2 C apple cider vinegar
1/2 C warm water

1.  Early in the day, shred cabbage and carrot and toss in a bowl.

2.  Stir together salt, sugar, vinegar, and water into a light brine.

3.  Pour brine over cabbage and toss to coat.  Cover and refrigerate until ready to use.

Pupusas

1-3/4 C masa harina
1 tsp kosher salt
1-1/2 C water
1 C cooked pintos or refried beans
1/2 C shredded cheese
Oil for frying (about 2 Tb)

1.  Stir together masa and salt.  Stir in water until flour is moistened.  Allow to sit 5 minutes.

2.  Portion out 8 balls of masa.  Flatten each into a disc.  Top with 2 Tb of beans and a pinch of cheese.

3.  Fold edges over fillings until they're encased in dough.  Don't worry if you can see some through the masa.

4.  Heat a griddle over medium-high heat and grease with a tablespoon of oil.  Set pupusas on the griddle and cook until lightly browned, about 5 minutes.  Flip and cook other side until browned, another 5 minutes.  Re-oil if doing them in batches.

5.  Serve hot, with curtido salad on the side.

Difficulty rating  :)


Sunday, February 25, 2024

Roasted Plantains

I wasn't specific on my "pile of veggies" grocery list, and saw plantains on sale for 50¢ each.  They did not fit in my Italian-leaning menu, but that didn't stop me from buying one.  If I'm roasting veggies, what's one more thing in the oven.

The one I bought was slightly yellow, so it was a tiny bit sweet.  If you want to make this more like a substitute for potatoes, buy a green one.  Honestly, I didn't want to go to the extra effort to peel a green plantain.  They're much harder to peel than a ripe one.

2 green or mostly green plantains
1 Tb olive oil
*1/4 tsp ground sumac

1.  Preheat oven to 400º.  Line a baking sheet with parchment or foil.

2.  Peel plantains and cut into rounds.  To peel, cut off both ends, then make a slit lengthwise.  Pull off peel, trying not to bruise the fruit.

3.  Slice into 1/2" thick rounds.  In a bowl, toss with oil and sumac.  Arrange in a single layer on the baking sheet.

4.  Roast for about 20 minutes, turning once halfway through.  Serve hot.

Difficulty rating  π

Thursday, February 22, 2024

Pesto-Roasted Cauliflower

After the yummy chicken-mac, my next grocery list started with "giant pile of veggies".  I did manage to put on a pound by going off my low-carb diet, but that's not how I'm supposed to be eating.  Time for a vegetarian feast.

The main dish for this was a socca, since I'm already trying to whittle away at the chometz and clear freezer space before the defrost in April.  It used up the last of the chickpea flour, oven-dried tomatoes, and 2023's home-grown artichokes.  This cauliflower dish was to continue using pesto.  It's almost time to see which basil plants made it through the winter and seed some new ones.

To speed things up, I used frozen cauliflower florets.  The procedure will be the same with fresh, except for the time spent cutting it up.  Going with the pre-blanched frozen means they will be softer once cooked. If you want them slightly crunchy, you're going to have to cut up a fresh one.

*1 lb frozen cauliflower florets or one small fresh cauliflower
*1/2 C pesto
Parmesan for garnish, optional

1.  Preheat oven to 400º.  Line a rimmed baking sheet with parchment or foil.

2.  If working from fresh, trim cauliflower and cut into florets, discarding the core.  For frozen, you don't have to defrost first.

3.  Place florets in a bowl and add pesto.  Toss until evenly coated.  Spread in a single layer on the baking sheet.

4.  Bake until easily pierced by a fork, about 15-20 minutes.  Serve hot or as part of a pasta dish or salad.  Sprinkle with extra parmesan if desired.

Difficulty rating  π

Monday, February 19, 2024

Chicken-Mac

I bought a pound of cheddar because it was under $3, and that's a really good price.  I rarely get packages over 8oz, so they don't spoil on me.  At some point, I realized it was actually a 2 lb block.  That's a very good price, but now I had two pounds of cheddar to use up.  Mac'n'cheese time.

Because I can't leave well enough alone, a simple macaroni and cheese dinner turned into a one-pot meal.  I had shredded chicken in the freezer, some bacon ends, and broccoli out of the garden.  I was going to add a cup of frozen peas, but it was already getting to be a very full meal.

It looked a lot nicer in my head than it did on the plate, but it tasted great.  Filling comfort food for a rainy winter day.

*2 slices thick-cut bacon
*1 C diced onion
1 tsp paprika
*2 Tb sherry or 1/4 C white wine, optional
2 Tb flour
1-1/2 C milk, or to desired consistency
*2 C shredded cheddar cheese
*1 lb cooked shredded or canned chicken
*2 C broccoli florets
1-1/2 C macaroni

1.  In a large pot, cook the bacon over medium-low until the fat renders and the meat is mostly cooked, about 30 minutes.  Remove bacon and chop into bite-sized pieces, then return to pan.

2.  Start boiling a pot of water for the pasta and broccoli.

3.  Add diced onion and cook in the bacon fat until softened, 5 minutes.  Raise heat to medium and add paprika and flour.  Stir until flour is cooked into a roux, several minutes.

4.  If pasta water is boiling, start cooking.  The rest of this is going to come together quickly.

5.  If using, add alcohol to onion pot and allow to cook down for a minute.  Start adding milk 1/4 C at a time, allowing it to thicken between additions.  Once all is incorporated, stir in chicken.  Around now, the pasta should be almost done, so add the broccoli to it for the last 2-3 minutes.

6.  Stir cheese into sauce mixture until melted.  Drain pasta/broccoli and add to the pot.  Stir everything together and add more milk if it seems too thick to spoon onto a plate.

7.  Serve hot, with extra cheese on top if desired.

Serves about 6

Difficulty rating  :)