Pastrami making in the small kitchen

At my house, St. Patrick’s Day is traditionally celebrated with corned beef, cabbage, and all the trimmings. Since this year’s invasion of the coronavirus is like no other, I went off in a completely different direction. This year I tried my hand at pastrami making.

I began without much of a clue.  All I really knew was that corned beef and pastrami were similar, but I wasn’t certain how they differed. Turns out, pastrami has evolved, but not via Ireland. They are both frequently brined with spices, but pastrami further includes a final rub and smoking process.

Historically, pastrami’s roots stem from the Ottoman Turks where mutton, goat, and beef were preserved in salt and rubbed with spices. It made its way via the spice route to Romania where it became a favored process in preserving goose. When immigrating to America, Romanians brought the technique with them. Ultimately, it would transition to cheaper beef cuts, and pastrami would become a staple in New York delicatessens.

Notoriously tough brisket and rounds of beef require long cooking to tenderize.  Because I wanted a firm but not mushy texture for slicing, this was a major factor in my pastrami making.  Rather than the usual boil, I elected to steam the meat in the multicooker at high pressure.

With that settled, I selected a thick 3½ pound corned beef brisket that would fit in the pot I had available. No boiling meant I would first need to desalinate. I settled on 4 hours of presoaking time, with a change of water every hour. The brisket was then sealed in the multicooker and steamed for 90 minutes.

Uninspired steamed corned beef

Meanwhile, I developed a rub that would flavor the meat prior to the final smoking process. I toasted and ground black peppercorns, coriander and mustard seeds. After that, ground coriander, mustard and smoked paprika, garlic powder, sugar and salt were also added for faster absorption into the meat.

Rubbed corned beef

When cooled, I pressed the rub into the meat and let it air dry. Then, it was loosely covered to protect but allow air circulation—and refrigerated overnight. I turned the meat 2-3 times, and by the following afternoon it was ready to smoke.

I packed my tiny grill with a supply of coals for indirect heat and 2 foil wrapped pouches of wood chips for smoking.  After 30 minutes and a couple of turns on the grill, I moved the remaining coals about and gave the pastrami a final 5-minute sear.

Homemade Pastrami

This is where I failed.  I could not leave it alone.  It looked good but I wanted to see what it was doing inside!  So excited, I grabbed a serrated knife (what was I thinking?) and nearly ripped it apart.  Yes, it was so good, I kept at it and hacked away!!

(Sigh) Lesson learned. Let it rest, as you would a fine steak, and then cut.  With all that cooking, it will be cooked, and very nicely done!

Pastrami from Brined Corned Beef

Ingredients
3½ pound package corned beef (uncooked)
 Pastrami Rub
2 Tbsp mixed peppercorns
2 Tbsp whole coriander seeds
2 tsp whole mustard seeds
2 tsp smoked paprika
1 tsp coriander powder
1 tsp mustard powder
1 tsp garlic powder
½ tsp sea salt
¼ tsp brown sugar

Instructions

  1. Soak the corned beef.  Cover corned beef with water; soak 4-6 hours, change water 2-3 times.
  2. Trim. Remove all but ⅛” fat layer and any silver.
  3. Steam. In multicooker, pour in 1 cup water, add trivet and place meat on rack. Set to Hi Pressure, steam 90 mins. Rest 10 minutes and release pressure. It should be fork tender,  internal temperature at least 145°F (steamed in PC, likely 200°F. )  Drain and cool.
  4. Rub & Refrigerate. Press moist meat surfaces liberally with rub; less on thinner areas. Refrigerate 1-2 days, let air circulate.
  5. Smoke the pastrami. Create a bed of coals around the perimeter of the grill. Makes 2 small foil packets of wood chips and poke a few holes. When coals are hot, place the packets against the coals. Cover and and allow smoke to form.  Add beef and smoke approximately 30 minutes over indriect heat.  Move coals to center of grill, and sear the meal well for 5-8 minutes.
  6. Rest.  Let pastrami rest at least 10 minutes before slicing.  Refrigerate and seal well. It is even better the next day.

 

    

Curds the Word

It was my buddy Keith’s birthday this past Sunday (also Groundhog’s Day & Super Bowl Sunday), so there were plenty of reasons to celebrate. For my part, I made my first batch of homemade cheese curds the day before… and oh, were they good!

Fresh cheese curds

I won’t bore you with the tedious details. Suffice to say, it was a marathon 8-hour procedure which I further complicated by throwing in a sous vide for temperature control, but well worth it. If you happen to be a curd lover, you might want to check out the thorough directions at New England Cheese Making Supply Co.

Mild cheese curds are at their best when eaten fresh, while their prized squeakiness is at its peak (within a day or so of making). Keith got his lovely curds on time and I had enough left for a very tasty riff on a pizza Margherita. I realize I am past due for a [Friday] pizza blog, so here we go!

I was curious to see what the curds would do on the pizza. Would they melt or turn rubbery? I would keep ingredients on the tame side as to not overwhelm the curds. All that was left was to assemble a few ingredients and give it a quick bake in a hot oven.

I started with a pre-baked crust made earlier in the day. To get my quota of garlic in, I opt for a gentle smear of garlic confit. I like to keep a jar of it in the fridge for occasions such as this, as it gives a mellow garlic flavor that blends well but does not dominate. For a substitute, see the recipe for easy alternative.

Pizza with Curds and Tomatoes

In rapid succession, it’s layered with sliced onion and spicy pasilla pepper; then a bit of salt and pepper and a sprinkle of fresh rosemary and thyme. Our featured sliced tomatoes and cheese curds get dotted about; if you don’t have curds, use any fresh cheese, such as mozzarella. It’s finished with a light dusting of Asiago or Parmesan cheese and a drizzle of olive oil, and popped into a hot oven until the top is bubbly and the crust is golden brown. Once baked, fresh basil is scattered across the top and it’s served.

Final curd outcome: the curds melt slightly, brown on top, and become creamy. Once cooled, they firm up and go back to their original texture, albeit a tad drier. Pretty much what you would expect. No rubbery cheese here!

Pizza with Cheese Curds and Tomatoes

Ingredients
½ recipe pizza dough, or medium purchased
1 Tbsp garlic confit, or 1 Tbsp olive oil heated with 2 cloves garlic, smash
½ onion, slice
½ pasilla or other pepper, slice
salt and pepper
1 tsp fresh rosemary and/or thyme
3 Roma tomatoes, slice
1 cup fresh cheese curds, cut bite-size
½ cup Asiago or Parmesan cheese, grate
2 tsp olive oil
5-6 fresh basil leaves, tear smaller if large

Instructions

  1. Prepare one 9-10” crust. Preheat oven to 425-450°F.
  2. On fresh or pre-baked crust, evenly spread garlic confit over the surface, coating edges.
  3. Add a layer of sliced onion and pepper. Season lightly with salt, fresh ground pepper, and fresh herbs.
  4. Top with sliced tomatoes and dot with fresh cheese curds. Sprinkle with aged Asiago or Parmesan cheese and drizzle the top with olive oil.
  5. Bake 15-20 minutes, until bubbly on top and crust is golden brown. Scatter with fresh basil leaves. Makes 1 medium pizza.

Holiday welcome cookies

It’s hard to imagine the holiday season without making some sort of ginger cookie—and I’ve run the field, from simple cookies, to decorated gingerbread figures, and handmade houses. This year I’ve made my favorite basic molasses cookie and packed it with an assortment of ginger:  fresh grated, powdered spice, and candied pieces.

These cookies mix up in one bowl.  So fast to make, with little clean up, I’ve gotten in the habit of stirring them by hand without a mixer.  Another bonus with this cookie is that the dough can be prepared ahead, stored in the fridge, and baked on demand.

loaded ginger cookies

For a soft, chewy cookie, take them out of the oven while soft when pressed and slightly under baked. They will continue to cook. If you prefer a crisper cookie, bake them longer.

I like to bake off a batch for immediate enjoyment and shape the rest of the dough into a cylinder, wrap it well, and chill for later.  It’s incredibly satisfying to slice off rounds and pop a batch in the oven for a quick bake.  When family or friends arrive,  nothing says ‘welcome’ like the spicy scent of freshly baked cookies.

Ginger Cookies

Ingredients
1¾ cup all-purpose flour
¾ tsp baking soda
2 tsp powdered ginger
⅛ tsp each salt and cloves
¼ cup crystallized ginger, cut up
⅓ cup butter, room temperature
¾ cup granulated sugar
1 large egg, well beaten
¼ cup molasses
1 tsp fresh grated ginger
1 tsp mild vinegar
Icing:  ½ cup confectioners’ sugar thinned with 1 Tbsp lemon juice

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with silpat or spray with non-stick spray.
    On wax paper combine flour, baking soda, ginger, salt and cloves.
  2. In mixing bowl, beat butter with a wooden spoon, stir in sugar until well blended and light. Beat in the egg, molasses, grated ginger, and vinegar.
  3. Add the dry ingredients and combine well, it will be thick. Shape dough into 3/4″ balls and roll in granulated sugar if desired. Place on baking sheet 2″ apart for spreading. Bake 15 minutes, until surface begins to crinkle on top, but slightly soft when pressed. Cool on rack.
  4. To ice cookies:  combine confectioners’ sugar and lemon juice to thin. Let icing drip off tines of a fork and drizzle over cookies.  Makes about 2 dozen.

A Bevy of Bowls

I’m still enjoying Chicken Tikka Masala from the last blog. Since it isn’t excessively hot I like to kick-up my portion­­—but not everyone else agrees. I figure you can always add more spice but it’s not so easy to take it out.

A fun alternative is to set out small bowls of chutney, yogurt, hot pepper flakes, cilantro, and such.  It gives everyone creative license to dress up their own dish according to personal taste.

Since I mentioned Raita in the previous post I’m including it here as an all-in-one alternative to a bevy of bowls.

Beyond a cooling sauce, raita is a versatile dip with vegetables or crackers and breads such as Naan.

For a Greek Tzatziki variation, substitute dill for cilantro and season with garlic and red pepper; cucumber is optional. Perk it up with a squeeze of lemon juice and a drizzle of olive oil.

Raita

Ingredients 
1 cup Greek yogurt
1 Tbsp green onion, mince
1 Tbsp cilantro, mince
½ small seedless cucumber, small chop
¼ tsp salt
Spice blend
1 tsp each cumin seed and coriander seed, or ¾ tsp each ground
½ hot dried red pepper, seeded, or ¼ tsp red pepper flakes

Instructions
Combine the yogurt, green onion, cilantro and cucumber.
Crush the spices in mortar pestle, add the blend to the yogurt mixture and season with salt. Chill well and serve with cilantro garnish.  Makes 1½ cups

Variation
For Greek Tzatziki: replace the cilantro with dill; season with 1 clove garlic mash & minced, and red pepper. Add a squeeze of lemon juice and drizzle olive oil. Makes 1½ cups

Happiness is…

I’ve been practicing with the new mortar and pestle making spice blends and ended up spending time tinkering with Indian garlic/ginger pastes and blends. Which lead me back to my old favorite Tandoori Chicken.

But that is not where I ended up. My focus was on Chicken Tikka Masala, which begins with chicken pieces marinated in a spicy yogurt blend. They are frequently skewered for easy searing in the famed tandoori oven. These morsels are then added to a creamy curried tomato sauce.

It seemed to me that the old Tandoori Chicken yogurt marinade would suffice nicely.   I wanted to keep this simple, seriously.  I would eliminate the grilling portion and pan sear the chicken pieces, since there is so much going on here.

I’d been thinking about this for several days. Yesterday I prepped boneless skinless thighs and cut them into large bite-size strips for fast cooking. The yogurt marinade is straight forward.  Many recipes include yellow and red food dye which just doesn’t work for me. I sometimes opt for turmeric and red chilies, but mostly there is plenty of garlic and ginger supported by cumin, coriander and such.

On this occasion, Happiness is… bashing a garlic and ginger spice blend in the mortar and pestle in the blink of an eye.

Today I pulled out the Instant Pot and got going.  First I knocked out a batch of basmati rice, which only takes 6 minutes.  Then, another Happiness Experience: more garlic and ginger bashed with spices for the Masala Sauce.

Turns out, the marinated chicken sautés up nicely when the Instant Pot is cranked up as hot as it will go. The yogurt firms up and all the spices help in the browning process. This all needs to be done in small batches for successful searing… then set aside for the Masala sauce.

In the same pot, an onion sauté starts things off, its moisture releases the browned bits in the pan. The spice paste is added next and stirred until aromatic. So fresh is this past, it literally blooms in the pan. The tomato base is then added and it simmers briefly to bring the flavors together. After 10 minutes I pull out the immersion blender to puree any odd chunks but keep a little texture.

A cream layer is added to round out the sauce and tame it just a bit. Finally, the tandoori  chicken pieces are dropped in for a brief simmer—only long enough to finish cooking them—but still retain their unique tandoori flavor and not lose it to the sauce.

Served over basmati rice, this makes one heck of a dish. A little homemade cranberry ginger chutney spooned on the side sends it right over the top.

Today, Happiness is… two recipes: Chicken Tandoori (not previously posted, clearly an oversight) and Chicken Tikka Masala (incomplete without it).

Chicken Tandoori

Ingredients

2 pounds chicken thighs/legs, skin optional
Yogurt Marinade
3 cloves garlic, mash & mince
2 Tbsp ginger, grate
1 tsp each turmeric, coriander, cumin, salt
1 Tbsp paprika + ½ tsp cayenne
2 Tbsp lemon juice
1 cup plain yogurt
1 Tbsp oil for brushing grill and chicken

Instructions

  1. Place chicken in zip lock bag.
  2. Marinade:  Make garlic-ginger paste in mortar and pestle, add the spices and blend well.  Combine blend with the lemon juice and yogurt.  Pour over the chicken, marinate up to 24 hours.
  3. To grill: brush grill and chicken with oil, cook over hot coals, 4 minutes per side, turning as needed until seared and blistered, about 30 minutes. (Internal temperature 160-165°F.)  Makes 4 servings.

Chicken Tikka Masala

Ingredients
1 recipe marinated Tandoori Chicken: boneless pieces cut into strips, room temperature
Masala Sauce
2 Tbsp canola oil
1 onion, chop
3 cloves garlic, mash & mince
2 tsp ginger, grate
1 tsp each cumin, coriander, turmeric, red chile flakes, and salt
14 ounces crushed tomatoes
8 ounces tomato sauce
¾-1 cup cream, full-fat coconut milk, or evaporated milk
2 tsp garam masala (optional)

Instructions

  1. Sear chicken: heat large pot to medium high with 2 Tbsp oil (multicooker: Sauté/Hi). Sear chicken 3 minutes per side in batches, don’t overcrowd. Remove to holding plate.
  2. For Sauce: reduce heat to medium-high (multicooker: Saute/Medium). Add onion, sauté to soften while scraping up browned bits in pan.  Make garlic-ginger paste in mortar and pestle, add the spices and blend together.  Stir the blend into the pot until aromatic, 2-3 minutes.
  3. Reduce heat, add tomato products, thin with water if quite thick, simmer 10 minutes. Puree if desired.
  4. Stir in the cream, garam masala, and chicken, simmer 10-15 minutes.  Adjust seasoning and serve with basmati rice, sprinkle with cilantro. Serves 4-6.

Mortar and Mustard

I’m back in the mortar and pestle game again. I once had a large molcajete from Mexico that yielded a few batches of guacamole and shortly thereafter was relegated to decorator status.

I’m trying again. This time I scaled down and went with a smaller version. Since I am short on storage space, I opted for a 1½ cup rounded granite mortar.

There’s a curing process that most mortar and pestles require before using that removes any lingering grit and debris from manufacturing. It is arduous enough that anyone who has gone through it won’t easily forget. Depending on the material and size, seasoning can vary. For many there’s a tedious grinding of rice into a white powder; mine included garlic, salt, and cumin to form a paste. Once that’s done it’s all rinsed with water and air dried. The mortar and pestle are never washed with soap.

Since then, I’ve been grinding everything in sight and it has gained a spot on my counter for quickly mashing garlic or a spicy blend or paste. My proudest achievement thus far is the Stone-Ground Mustard.

Stone-Ground Mustard

Mustard is fascinating, and the art of producing a condiment from it has been going on for centuries. It makes perfect sense to employ the timeless mortar and pestle—since its basic form is nearly as old as man.

Making your own mustard blend is not complicated. If you think about it, Asian mustard is simply dry mustard and water.

I opted for yellow mustard seeds which yield a mildly hot mustard. For a tangier, hotter mustard, brown seeds are the way to go, or some combination of the two. I cut mine with a small portion of dry mustard for added creaminess and body.

The goal is to break open the seeds to access interior oils and such, while leaving some whole for bursts of flavor. Rather than starting with dry mustard seeds which jump and bounce about, soaking the seeds will soften their hard outer layer. Once you’ve got a rhythm going with the pestle, a gentle bashing motion quickly breaks down the seeds.

Continue to grind all ingredients and blend with enough cool water to reach desired thickness.  Cover and store the mustard at room temperature for 3-4 days to mellow. As it rests, the mustard will thicken and flavors will soften. Give it a taste and adjust seasoning, if harsh add a few drops of honey. Store in a sealed glass jar for a month or longer.

Stone Ground Mustard, Small Batch

Ingredients

  • 4 Tbsp yellow mustard seeds
  • 2 Tbsp dry mustard
  • 1 tsp sea salt
  • 1/8 tsp ground allspice
  • 2 tsp shallot or onion, fine chop
  • 2 Tbsp white wine vinegar
  • ½ cup cold water
  • ½ tsp honey (optional)

Instructions

  1. Briefly crush the mustard seeds to slightly break down. Combine them with the dry mustard and 1/3 cup cold water, let soak 1-3 hours.
  2. Add the salt, allspice, and shallot to the soaked mustard and grind in a mortar and pestle, using a bashing motion to partially break down the seeds and create creaminess.  Add remaining water as needed.
  3. Store in clean glass jar and let mellow 2 or 3 days at room temperature. Adjust seasoning, adding a dash of honey if still harsh. Will hold at room temperature a month or longer.  Makes about ¾ cup

Sun Syrup

It’s lavender time in Oregon.  I’m smiling, because sitting next to me is a glorious bouquet of lavender which is permeating the room with its clean, dazzling scent.

With this glut of lavender, I’ve been experimenting with a new syrup for drinks and desserts and I’m wondering why I didn’t think of this idea sooner.

It is tough to beat the combination of lavender and lemon, they are such a natural together.  But it occurred to me that it could use middle notes for further enhancement.  The answer was so obvious:  it needed vanilla.  I gave it a try in my last batch and was amazed at the difference!

I also wanted to do away with the sugar and the heating of the simple syrup for a more natural approach.  I’d replace it all with agave nectar combined directly with the flavoring mixture.  Then, I’d let the power of the sun would work its magic.

Lavender buds (2)
Sun Syrup

For the flavoring blend, I gathered up lavender blossoms, lemon zest, a bit of lemon, part of the vanilla and smashed it all together.  I blended this mash with agave syrup and let them hang out in the sun for an afternoon.

I couldn’t help myself.  I kept opening the lid to check the aromatics—and it continued to blossom.  I gave it a taste, the flavor was intensifying beautifully.  I took this as a good omen and decided to let the syrup stand at room temperature overnight and into the next day, and when I thought about it, I’d give it a good shake.

You could call this a sun syrup because the heat of the sun is enough to release the natural oils and flavors into a tantalizing summer blend for spritzers and a myriad of other uses.

Lavender Soda

This syrup is delicious drizzled over just about anything, including your favorite cake. Fair warning: it is addictive with fresh strawberries.

Vanilla-Lavender Syrup with Lemon

Ingredients

  • 3 Tbsp fresh lavender blossoms and leaves
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract, divided
  • 1½ cup agave

Instructions

To make the syrup:  with a mortar and pestle, pound the lavender, lemon zest and juice, and 1/2 tsp vanilla to soften and release aromatics. Place in a 2 cup jar, add the agave and shake to combine.

Let the mixture stand in a warm sunny spot for 4 to 6 hours. Then allow it to stand at room temperature overnight, shaking once or twice to disperse mixture.

The next day strain the mash through a fine sieve lined with cheesecloth.  Place the syrup in a clean jar or bottle, add the remaining vanilla and shake well.  Let stand at room temperature 1 more day to mellow flavors, then store in fridge for 2-3 weeks.   Yield: 1-1/2 cups

Vanilla-Lavender Sparkler

Pour about 1 tablespoon Vanilla-Lavender Syrup into 8 ounce glass. Half fill with soda or sparkling water and stir well. Add cracked ice, squeeze in a lemon slice, top off with more soda water, give a stir and tuck in fresh lavender if available.

Soup & Salad in a Bowl

I have been thinking about them for a while now. It’s not that they are complicated or require a lot of effort to make, I just need to be in the right mood.  I suspect I connect them with summer because today we got our first blast of heat, and when it approached the mid 90’s I started rummaging around.

Well, of course I found them!  I had everything needed and proceeded to set up the pressure cooker.  Hot or not.

Yes, you know what I’m talking about.  It’s the crazy green Le Puy lentils that I’m always ranting over.  True characters, those little powerhouses of potassium, iron, and magnesium… with peppery flavor and a firm texture that doesn’t turn to mush.

Earlier, I was in the mood for a soup, but this heat called for something lighter and I waffled toward a salad of some sort.

Lentil soup salad close

That was the answer: an easy lentil soup dotted with vegetables and fresh herbs. This soup is so good, it can be eaten hot, warm, or cold and with the help of the pressure cooker I figured I’d be done in about 15 minutes.

Meanwhile, I checked on the radish supply, and mine were huge!  This would require Pink Himalayan salt.  Today’s salad would be an arugula blend laced with more fresh herbs from the garden.

Lentil soup_salad long

I’d keep it simple with a perky drizzle of white wine vinaigrette and crumbled blue cheese scattered about.  Soup and salad in a bowl.

By the time I was hungry, the soup had cooled to warm… and that is the way it was: filling, flavorful and toooootally satisfying.

Le Puy Lentil Soup with Herb Salad

Ingredients

  • 1 cups dried Le Puy lentils, rinsed
  • 2 tsp olive oil
  • 1 shallot, small chop
  • 1 clove garlic, minced
  • 1 tsp mixed dried herbs (Herbes de Provence or thyme, rosemary, sage)
  • 1 carrot, chop
  • 1 stalk celery, small chop
  • 2 tomatoes, seed and chop
  • 3 cups beef stock or 2 cups stock plus 1 cup water
  • Salt and pepper, fresh ground
  • Fresh herbs: 1/3 cup fresh herbs: parsley, thyme, rosemary, savory, dill, any
  • 3 oz blue cheese, crumbled
  • 2-4 ounces mesclun blend with arugula
  • 1/3 cup fresh herbs:  parsley, thyme, rosemary, savory, dill, any
  • White Wine Vinaigrette:
  • 2 Tbsp white wine vinegar
  • 2 tsp fresh herbs, chop
  • salt and pepper, fresh ground
  • 5 Tbsp olive oil

Instructions

  1. In multi-cooker/pressure cooker set to Medium Saute, heat olive oil. Add the shallot and cook briefly, then the garlic.  Once aromatic, add the herbs and stir to combine.  Then the carrot, celery, and tomatoes, toss to combine.
  2. Add the stock, the lentils and a sprinkle of salt and pepper. Bring to a simmer.  Cover, lock lid, set to HI Pressure for 5 minutes.  When complete, turn off and disconnect PC.  Carefully release pressure and open lid.  Adjust seasoning. Serve hot, warm, or chilled.
  3. Prepare the vinaigrette and adjust seasonings.
  4. When ready to serve soup, stir in the fresh herbs. Ladle into soup bowls, top with mixed greens, drizzle with vinaigrette, and sprinkle with fresh herbs and crumbled blue cheese.  Serves 4

Grill Time: Salad Time

It’s Memorial Weekend, so it must be barbecue time.

Here’s a versatile little salad with bright summer undertones for just such an occasion. It is affectionately referred to as my Mediterranean salad since it includes a combination of sweet tomatoes and peppers—and quite often cucumbers.

IMG_20190420_172221678_HDR-01

If you are including cucumbers, add them just prior to serving for best results. I’ve kept the herb contribution fairly minimal in this recipe, but I actually prefer far more whenever possible, and mint is especially good. A lemony dressing is essential to really bringing it all alive.

In an effort to include more whole grain alternatives to meals, here plump wheat berries balance nicely with the garbanzo beans. The berries require some advance cooking time: 60 minutes on the stovetop, and 35 minutes under pressure. Lacking that, replace the wheat berries with quicker alternatives like bulgur wheat or couscous.

The salad can be made a day ahead and it holds nicely.  As with many Mediterranean dishes this one shines at room temperature, making it ideal for a day trip or as a side for relaxed outdoor grilling and dining.

Its colorful composition works well as part of an easy snacking platter with sliced meats, cheeses, condiments and such.

IMG_20190429_175546276_HDR-01

Or, along-side the salad, add small romaine leaves and pita crisps for scooping up bite sized portions. Happy Memorial Day!

Mediterranean Salad

Ingredients

  • 1½ cups cooked wheat berries, couscous, or bulgur wheat
  • ¾ cup garbanzo beans, drained
  • ½ cup baby tomatoes, half
  • ⅓ cup green, red, or mixed baby peppers, seed, chop
  • ½ cup parsley or more, chop
  • ⅓ cup green onions or 1/2 shallot, small chop

Dressing

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, mash & mince
  • 1 tsp fresh thyme
  • 1/4 tsp red pepper flakes
  •  1/4 tsp sea salt and freshly ground pepper

Accompaniments: Fresh romaine, Bibb lettuce, or spinach leaves; Kalamata olives, feta or paneer cheese, parsley, lemon slices

Instructions

  1. Combine dressing in a small container and set aside.
  2. In a medium bowl place the wheat berries through green onions, sprinkle with salt and pepper and toss.
  3. Drizzle about ⅓ cup dressing over the salad and toss to lightly coat. Refrigerate a couple of hours or overnight.  Adjust seasoning, add dressing as needed.
  4. Serve chilled or room temperature with a light drizzle of fresh lemon juice over the top.   Serves 4.

Honey Spiced Cakes

If you are a fan of pain d’epices, the classic French sweet bread made with honey and spice, then here’s a version that will make your head spin. Part of the appeal of the pain d’epices loaf is that it is designed to improve with age. However, once you’ve had a bite of one, it’s unlikely that will ever happen.

These smaller, personal sized cakes receive their distinct identity from an enticing blend of spices featuring aniseed and compounded with rye flour.  The healthy dose of honey adds enough richness and moisture to make it hard to believe they contain not a whit of butter or oil.

This particular Spanish twist comes by way of David Lebovitz and his great blog of the same name.  The cakes are one of a fascinating collection from  Chef Daniel Olivella in his new cookbook, Catalan Food: Culture and Flavors from the Mediterranean.  Olivella, born in Spain, shares his grandmother’s thrifty sweet cakes originally made with stale bread saturated in red wine. Daniel now lives in Austin, Texas where he operates Barlata Tapas Bar.

Rather than red wine syrup, David chose to roll his variation in sugar and then dip the tops in a cider syrup.  I passed on all that, since mine were plenty moist and sweet from the honey.   I also used smaller silicone molds, which hold about ¼ cup when filled, and less than a standard muffin cup.

For a final touch of sparkle,  I lightly dipped the baby cake tops in turbinado sugar crystals—and called it good!

Honey Spiced Cakes

Inspired by David Lebovitz’s adaptation of Daniel Olivella’s version in Catalan Food: Culture and Flavors from the Mediterranean.

Ingredients
For the cakes
1 cup honey
1/4 cup light brown sugar, packed
1 cup all-purpose flour
1 cup rye flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground ginger
1/2 teaspoon ground aniseed
1/2 teaspoon ground coriander
1/2 cup whole or low fat milk
2 large eggs, at room temperature
Optional syrup
1/2 cup sparkling apple cider, hard or non-alcoholic
1/2 cup, plus 1/4 cup granulated sugar
Finish variation:  1/3 cup turbinado sugar

Instructions

  1. To make the cakes, preheat the oven to 350ºF. Use small silicone cups or line a muffin tin with 12 cupcake liners.
  2. In a small bowl, whisk together the honey and brown sugar. If your honey is super thick, you may wish to warm it slightly before mixing.
  3. Sift together the all-purpose and rye flour with the baking powder, cinnamon, aniseed, nutmeg or ginger, and cloves, into a large bowl. Make a well in the center of the dry ingredients and add the milk and eggs, stirring until partially combined. Add the honey mixture and stir until everything is well-combined.
  4. Divide the batter into the cups; each should be about two-thirds full. Bake until the cakes are barely set in the center and the tops are lightly browned 25-30 minutes. Let cool completely.
  5. Prepare the optional syrup while the cakes are cooking and cooling: bring the cider and 1/2 cup granulated sugar to a boil in a small saucepan or skillet, stirring until the sugar is dissolved. Remove from heat and let cool to room temperature.
  6. To finish: put the remaining 1/4 cup sugar in a small bowl. Remove the cakes from the muffin cups and roll each in the sugar, coating the sides. Dip the tops of each cake in the syrup after you roll each one, and set them on a serving plate.
  7. Alternatively, simply dip the tops in turbinado sugar.

To serve:  Chef Olivella suggests serving with remaining syrup and a bit of crème fraiche, but as a snacking cake they are good on their own.  Store in airtight container at room temperature 4-5 days.  Yield:  about 12 cakes.