Andrea Meyers » Appetizers

Papas Criollas (Tiny Yellow Potatoes)

Andrea — Mon, 26 Oct 2009 16:31:46 +0000

One of my fondest food memories is of the tiny round potatoes known as papas criollas from Colombia. The Colombian papas criollas grow wild in the Andes highlands and have a thin, tender skin and a buttery yellow interior that yields an amazing flavor. They are a favorite for soups such as Ajiaco or served as appetizers or sides either roasted, fried, mashed, boiled, or skewered and grilled. Here in the United States you can buy them frozen in some stores or in jars from various online grocers (see Where to Buy below). I have searched for years but still have not found frozen, canned, or fresh papas criollas in any of our local Hispanic or international grocery stores.

If you’ve ever had a memory of food so strong that you still dream of it 15 years later, you’ll understand my excitement when I spotted tiny yellow potatoes in Trader Joe’s last week. Small potatoes have been in vogue for a few years, but the little yellow Dutch creamers in our area stores are bigger than papas criollas and I’ve never been quite happy with them. When I saw these petite gems my heart went pitter patter and I jumped with glee and clapped. In Trader Joe’s. Yes, people stared.

These tasty little potatoes are only 1-inch in diameter, a perfect bite size. Michael was thrilled that I found them and assumed I was going to make Ajiaco, but I shocked him when I announced that I planned to fry these. I don’t like to fry, it always makes a big splattery mess leaving me with a big cleanup, but the memory of crispy fried papas is burned in my brain and I wanted to share that experience with my family without buying plane tickets to Bogotá.

My next step is to test the papas in Ajiaco. If they are a true match, they will break up and dissolve into the soup, and then I will set up some space to grow my own papas criollas. What a dream come true.

Just for fun: If you want to experience papas criollas the way I first did years ago, listen to Clasicos de la Provincia by Carlos Vives while eating. For something instrumental, The Rumba Foundation by Jesse Cook offers some great Colombian-inspired sounds that will give you rumba fever.

FRIED PAPAS CRIOLLAS

Makes 1 pound, serves 2 to 4.

Equipment

steamer basket
large heavy bottom pot with lid
cast iron pot or frying appliance
splatter screen
plate or platter lined with paper towels

Ingredients

1 pound (~450 g) papas criollas or similar tiny yellow potato (about 1-inch in diameter)
cooking oil (I use canola.)
sea salt

Preparation

1. STEAM OR PARBOIL: Pour water into bottom of large pot and insert the steamer basket. Add the potatoes, cover, and bring to a boil. Steam the potatoes for about 4 to 5 minutes, then drain and pat dry. If you don’t have a steamer basket, you can parboil the potatoes. Add enough water to cover the potatoes, bring to a boil, and cook for 3 to 4 minutes. Drain and dry.

2. FRY: While cooking the potatoes, add oil to the cast iron pot or frying appliance. There should be enough oil for the potatoes to float, but it doesn’t need to be very deep. Add potatoes, about 10 to 15 at a time. They will probably bubble and splatter, so keep a screen handy. Some of the potato skins may burst open, and that’s ok, the skin will be particularly crispy. Fry for about 2 to 3 minutes, then remove and drain well on the plate lined with paper towels. Allow to cool for a minute or two. Salt generously and serve.

Where to Buy Canned Papas Criollas

Hatogrande

Amigo Foods

More Colombian Recipes

More Bloggers with Authentic Colombian Recipes

Nikas Culinaria

My Colombian Recipes

Roasted Garlic Hummus

Andrea — Sat, 25 Jul 2009 01:05:26 +0000

This is our first year for growing garlic and now we are slapping ourselves for not trying it years ago because it was so easy. We planted the garlic cloves back in October and then just let them do their thing, no difficult maintenance required. They sprouted before winter set in, then the real growth came in spring when the temperatures warmed up.

We planted softneck silverskin garlic, the most common type of garlic you’ll find in markets or stores. It doesn’t have scapes like hardneck garlic, but it keeps longer after harvest than the hardneck type. Softneck garlic is good for braiding, something I really should practice but I’m all thumbs when it comes to fine motor skills.

As always, we learned a few things with our experiment. First, choose a type of garlic that will thrive in your area. In general, hardneck varieties do well in cold climates and softneck varieties do well in hot climates. Plant only the biggest cloves because they yield the biggest bulbs with the most cloves, and save the little cloves for the kitchen. Plant cloves in October to November in a sunny spot about two to three inches (five to eight centimeters) below the surface. Keep it watered in the spring and when the weather turns hot. Once the green tops start to brown and lay over, stop watering for at least one week before harvesting.

Harvesting is not difficult, just carefully dig around the bulb without touching it to loosen the roots then lift it out. Tap the garlic a little to get most of the dirt off, but don’t worry about removing all the dirt because you want to leave the papery skin on for storage. If you harvest on a dry day you’ll have an easier time tapping off the dirt.

You can use the newly harvested garlic right away, but for long-term storage it needs to cure (dry), so put it in a place out of direct sunlight (not the refrigerator) for about two weeks. We hung it from the rafters in our basement root cellar. After the garlic has cured, you can braid it. Softneck varieties will keep for up to eight months and hardneck varieties will keep for up to two months.

And of course, save some of the big cloves for planting again.

When ready to use, just cut away any dangling roots and use a clean dry toothbrush to gently rub away the outer skin and remaining dirt.

Roasted garlic is one of my favorite foods. It tastes delicious smeared on good artisan bread and adds another dimension of flavor to tomato sauce, mashed potatoes, caramelized onions, hummus, and many other dishes. Serve the hummus with raw vegetables, pita slices or pita chips, or baguette slices. It’s also delicious on bagel or pita sandwiches with avocado slices and alfalfa sprouts.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Amy of Playing House is our host for this round, so be sure to visit her blog for more information about submitting your post. The deadline is July 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

References

Leslie Land – How to Grow Garlic

ROASTED GARLIC HUMMUS

Makes about 2 cups.

Equipment

food processor

Ingredients

1 (15 ounce/425 g) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
3 tablespoons sesame tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
1 whole bulb roasted garlic (or 2 if you really want some garlic flavor)
1/4 teaspoon sea salt
4 to 5 tablespoons extra virgin olive oil

Preparation

Squeeze the roasted garlic cloves out of the skin. In the bowl of the food processor, add the beans, tahini, lemon juice, sea salt, and garlic. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth consistency.

Other Easy Appetizers

More Recipes With Roasted Garlic From Around the Blogs

Baking Bites – Roasted Garlic Grilled Flatbread

Wild Yeast – Roasted Garlic Bread

Kalyn’s Kitchen – Garlic-Roasted Green Beans with Shallots and Almonds

Ezra Pound Cake – Roasted Garlic, Poblano, and Red Pepper Guacamole

Herbed Goat Cheese

Andrea — Tue, 07 Jul 2009 06:00:00 +0000

Delicious food does not have to be difficult to prepare or require hours slaving away in the kitchen. Some of my favorite foods are simple with just a few good ingredients that shine together. The classic goat cheese rolled in herbs is one of those simple appetizers that is hard to resist with slice baguette and seasonal roasted tomatoes. You can make the full recipe to serve four or more or halve the recipe to make a delicious appetizer for two.

I just walk out to the herb garden and snip off whatever is in season to make this, and this time I had fresh parsley, chives, and lemon thyme to chop and coat the soft tangy cheese. Fresh cilantro, basil, lemon basil, and marjoram are also good choices. Rolling the cheese in some good olive oil helps the herbs to stick.

This simple appetizer is my contribution to Grow Your Own, the blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, and you can send your posts to me at andreasrecipesgyo AT gmail DOT com. Posts are due July 15. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. I hope you will join us!

HERBED GOAT CHEESE

Makes 1 (8-ounce/227 g) log. Serves 4 to 6.

Equipment

plate
plastic wrap

Ingredients

8 ounce (227 g) log of goat cheese
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons chopped fresh chives

Preparation

Drizzle the olive onto the plate and roll the goat cheese in it. Sprinkle the chopped herbs on a piece of plastic wrap and roll the goat cheese in the herbs until it is completely coated. Wrap the goat cheese and chill until ready to serve. Serve with sliced baguette or thin wheat crackers.

Other Easy Appetizers

More Recipes with Goat Cheese From Around the Blogs

Simply Recipes – Buttermilk Biscuits with Goat Cheese and Chives

Kalyn’s Kitchen – Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

White on Rice Couple – Roasted Klondike Rose Potatoes with Herbed Goat Cheese and Thyme

Nami-Nami – Tomato and Goat Cheese Tart with Thyme

Jalapeno Jack Fondue and a Giveaway

Andrea — Wed, 14 Jan 2009 08:00:52 +0000

We’re on Day 3 of our entertaining theme for this week and the next party recipe comes from Great Party Fondues, a new cookbook from Peggy Fallon. This very adult dip is made with jalapeno jack cheese, beer, and tequila, and is a mouthful of flavor. Serve it in a fondue pot or a miniature Crock Pot, and offer tortilla chips, pita chips, celery, and pepper strips as dunkers.

Making a good cheese fondue requires some attention to detail. The cheese should be at room temperature before adding to the hot liquid, and stirring should be kept to a minimum, otherwise the sauce will be stringy. In addition, cheese sauces have a tendency to separate, leaving you with lumpy cheese in a soupy liquid. In her book Cookwise, Shirley Corriher gives a few tips on working with a cheese sauce.

Starch helps to keep the sauce from curdling. (This recipe has cornstarch to help with that.)
Stirring should be kept to a minimum, and only after removing from heat.
If the sauce becomes stringy, stir in a little lemon juice or dry white wine while heating over low heat until the sauce is smooth again.

I have one copy of Great Party Fondues to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite fondue. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Thursday January 15, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulation to Carol, comment #13, you are the winner of the book!

Other Fondue Recipes

Jalapeno Jack Fondue

Makes about 4 cups.

Equipment

box grater
large bowl
6-quart pot
ceramic or cast iron fondue pot with a tea light (or electric or a miniature Crock Pot)

Ingredients

2 pounds (~900 g) jalapeno jack cheese, grated, at room temperature
2 tablespoons cornstarch
2 (12-ounce/355 ml) bottles of beer, preferably Mexican (Corona is good.)
1 large clove garlic, minced
1/4 teaspoon cayenne pepper (optional if you want a milder sauce)
1/3 cup (78 ml) tequila

DUNKERS
tortilla chips
pita chips
celery sticks
pepper strips

Preparation

1. Grate the cheese into the large bowl, then toss with the cornstarch. Set aside.

2. Stir the beer, garlic, and cayenne pepper in the pot over medium heat until the beer is heated and bubbles around the edges.

3. Reduce the heat to low and add the cheese 1/2 cup at a time, allowing it to melt completely between each addition. Lightly stir each time.

4. When all the cheese is melted, add the tequila and stir. Cook for 1 minute longer.

5. Transfer to the fondue pot and light the tea light. Serve immediately.

References

Cookwise, by Shirley Corriher

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Source: adapted from Great Party Fondues, by Peggy Fallon

Caramelized Onion Dip and a Giveaway

Andrea — Tue, 13 Jan 2009 15:30:20 +0000

And continuing the entertaining theme, we move on to dips, a key ingredient for any good party. I confess that I grew up on grocery store French onion dip, and boy did I eat my share of it. In fact a really good French onion dip such as this one and a few wavy potato chips could set me back weeks on my diet.

Party recipe #2 this week comes from Great Party Dips, a new cookbook from Peggy Fallon. Dips are a must for any party, and this book has tasty recipes for all kinds of dips and dunkers, giving you plenty of variety to choose from. This caramelized onion dip is creamy, rich, and full of flavor and is a great make ahead for parties as it can sit in the refrigerator for up to two days. At the minimum, let it rest for four hours to give the onion flavors time to permeate the sour cream mixture. The dip is easy to make, but caramelizing the onions properly takes some time, so plan for that.

I have one copy of this handy cookbook to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite party dip. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Wednesday January 14, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to KimL, comment #20, the winner of the cookbook!

Other Party Dips From This Blog

CARAMELIZED ONION DIP

Makes about 1-1/2 cups.

Equipment

large heavy skillet with lid
medium bowl
hand mixer (or wooden spoon)

Ingredients

2 tablespoons extra virgin olive oil
2 large onions, quartered lengthwise and thinly sliced
1 teaspoon balsamic vinegar (I used white.)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 cup (227 g) sour cream (I used light.)
4 ounces (113 g) cream cheese, at room temperature (I used light.)

Preparation

1. In the heavy skillet, heat the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for about 5 minutes.

2. Remove the lid and raise the heat to medium. Continue to cook, stirring occasionally, until the onions are soft and golden brown, about 35 to 40 minutes. Remove from heat and allow to cool.

3. In the medium bowl, combine the sour cream and the cream cheese. Beat until smooth. Stir in the cooked onions will all the juices.

4. Transfer to a serving bowl and cover. Refrigerate for at least 4 hours or up to 2 days.

5. To serve, stir again and allow the dip to stand at room temperature for 15 minutes.

Variations

Substitute Greek yogurt for the cream cheese. The end result will not be as thick, but will still be rich with flavor.

More Party Dip Recipes From Around the Blogs

Pinch My Salt – Smoked Tuna Dip

Simply Recipes – Eggplant Dip (Baba Ghanouj)

Cook & Eat – Tasty Veggie Dips

White on Rice Couple – Baked Brie Dip with Sun Dried Tomatoes, Thyme

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Source: adapted from Great Party Dips, by Peggy Fallon

Cajun Wings and a Giveaway

Andrea — Mon, 12 Jan 2009 08:00:01 +0000

This week’s posts focus on entertaining, something we all do every now and then. Wings have long been a popular party food, though the origins remain in dispute. No matter who invented them, there is no denying the permanent place wings have taken on menus across the country. Restaurants offer many types of wings, included grilled, baked, fried, with sauce or dry rub, and with or without dip.

These Cajun flavored wings were easy to prepare, just marinade and bake in the oven. With 6 full ounces of hot sauce, the marinade sounds really spicy, but the wings had a nice kick that thankfully didn’t set my mouth on fire. We enjoyed them a lot and will make them again.

The recipe comes from Wings, a new cookbook from Debbie Moose. The title is self explanatory, and in it you’ll find mostly easy recipes for making flavorful wings and dipping sauces for your next gathering, perhaps even a Super Bowl party.

This is the second week of celebrating my blog anniversary and birthday, and I have one copy of this tasty cookbook to give away, courtesy of Wiley. You’ll get my review copy, very gently read, just leave a comment telling us about the best wings you ever tasted. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Tuesday January 13, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to Linda L, comment #15, the winner of the Wings cookbook!

Other Party Recipes

CAJUN WINGS

Makes 12 wings.

Equipment

small bowl
gallon plastic resealable bag
large bowl
baking sheet lined with foil and lightly coated with nonstick spray

Ingredients

3/4 cup (177 ml) hot sauce (such as Tabasco of Crystal)
2 tablespoons canola oil
2 tablespoons fresh lemon juice
2 tablespoons chopped garlic
1/4 teaspoon salt
12 wings, cut in half at the joint, wing tips removed and discarded
2 tablespoons Cajun seasoning (low salt or salt-free preferred)

Preparation

1. In the small bowl, stir together the hot sauce, canola oil, lemon juice, garlic, and salt.

2. Place the wings in the bag and add the marinade. Shake to coat the wings and refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 400° F/200° C.

4. Remove the wings from the marinade, allowing the excess marinade to drip off, and place them in the large bowl. Sprinkle the Cajun seasoning on and toss to coat.

5. Arrange the wings on the prepared baking sheet. Bake for 20 to 30 minutes, until done. Serve hot.

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Source: adapted from Wings, by Debbie Moose

Slow Roasted Tomato Hummus

Andrea — Thu, 08 Jan 2009 15:43:52 +0000

In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn’t eat them fast enough and I slow roasted a few batches to put away for the winter. If you look up “slow roasted tomatoes” on Food Blog Search you’ll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.

We’ve used them in several ways, and last week we opened another jar and added some to a batch of hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, so please send your entries to me at andreasrecipesgyo AT gmail DOT com. Entries are due on January 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. (New badges for 2009 are available there.)

If you have participated in GYO at least one time you are eligible to join our Flickr photo pool as well as volunteer to host. If you are interested in either of those, please let me know.

[Update: August 2009, featured on Saveur.com in their Best of the Web section!]

SLOW ROASTED TOMATO HUMMUS

Makes about 2 cups.

Equipment

food processor

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
2 to 3 cloves garlic, minced
6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.)
2 to 3 tablespoons of the seasoned olive oil from the tomatoes

Preparation

In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.

Variations

If you do not have slow-roasted tomatoes, you can use commercially prepared sun-dried tomatoes in olive oil.

Other Dip Recipes From This Blog

More Hummus Recipes From Around the Blogs

Karina’s Kitchen – Roasted Red Pepper Hummus

Steamy Kitchen – Smoky Hummus

Wednesday Chef – Paula Wolfert’s Hummus

Pickled Green Tomatoes

Andrea — Mon, 27 Oct 2008 19:24:17 +0000

The more we grow our own food, the more I understand and appreciate farmers, especially how their lives can revolve around harvesting. As the cold temperatures creep in, I find myself pulled into the garden, collecting what is left of our summer herbs and vegetables, and then back into the kitchen as we preserve what we grew. We’re also busy getting the garden ready for the winter season. We planted tatsoi, which grows even under the snow, and put garlic in the ground last week and have now begun the long wait until it’s ready to harvest in July. I have less time for other things these days, but soon the garden will be in winter low-maintenance mode.

We had loads of tomatoes to pull off the vines before the frosts hit, and we ended up with about five pounds of ripe or nearly ripe and about the same amount of green tomatoes. We also had about three dozen jalapeños and about two dozen Hungarian wax peppers. Since our counters were overflowing with tomatoes and peppers, I wanted to try my sister’s recipe for pickled green tomatoes. I call her The Canning Queen, a title she has worked hard to earn. She’s been canning for about 20 years and making this pickle recipe for three years with great success. This year she put up 19 quarts of these delicious pickled tomatoes. They are good cut up in salads or as a snack right out of the jar.

DISCLAIMER: This method is not one I normally follow for canning as there is no processing after packing the jars; they self seal due to the heat of the cooked brine. If my sister hadn’t done so much successful experimenting with it, I probably would have been leery of trying it. Still, if some of the jars don’t seal, you will need to store them in the refrigerator.

This month I find myself with multiple Grow Your Own posts since all of the tomatoes and peppers came from our garden, though this is not my official entry. Grow Your Own is a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. Posts are due on October 30, so there is still time to participate. Send your post information and photo to me at andreasrecipesgyo AT gmail DOT com.

PICKLED GREEN TOMATOES

from Angela Hayes

Equipment

12 pint or 6 quart jars
lids
bands
12-16 quart pot
3 quart pot
6 quart pot
lid wand
canning funnel
jar lifter

Ingredients

5 pounds (~2.5 K) green tomatoes, no red in the skin or meat (Romas or similar work well; also can use grape and cherry tomatoes whole as shown in photo above.)

BRINE
2 quarts white distilled vinegar (5% acid)
3 quarts water
3/4 cup pickling salt

SEASONINGS, PER QUART JAR (USE HALF FOR PINT JARS)
3-4 cloves garlic
1 teaspoon olive oil (optional, for flavor)
¼ teaspoon pickling spice
2-3 spicy peppers (anaheim, jalapeno, serrano, banana, Hungarian wax, or habanero), whole or sliced in half and seeded
1 tablespoon fresh dill or 1/4 teaspoon dry dill
¼ teaspoon powdered alum (optional, keeps the tomatoes crispy)

Preparation

1. Sterilize jars, rings, and lids according to the instructions in Home Canning (Boiling Water Method). Keep the jars in the 12-16 quart pot and the lids and bands in the 3-quart pot with hot, not boiling, water. (Optional: My sister does the dishwasher method and turns on the heated dry cycle to get the jars good and hot just before adding the ingredients.)

2. Rinse the tomatoes, peppers, and dill. Quarter the green tomatoes, removing any bad spots. Place the peppers and garlic in the bottom of the jars, then add tomatoes up to about 1/2 inch (1 cm) from rim of the jar. Add the olive oil, pickling spice, alum (optional), and fresh dill.

3. In the 6-quart pot, cook vinegar, water, and coarse salt over high heat until it comes to a strong rolling boil. The jars have to seal based solely on the heat of this mixture, so keep it good and hot the whole time.

4. Portion the vinegar solution into the jars, adding enough to cover the tomatoes and seasonings, but still leaving 1/2 inch (1 cm) of headspace. If the tomatoes were packed very tight, run a plastic spatula inside the jar to get rid of any air bubbles.

5. Tighten lids and wipe off edges, and leave out on the counter for about 1 hour. Listen for the popping sound to make sure they seal. Label the jars when cool.

6. To give the pickles time to develop flavor, set aside for at least two weeks before eating. Store in a cool, dark, dry place and use within one year.

Resources

National Center for Home Food Preservation

Other Recipes That Preserve the Harvest

More Pickle Recipes From Around the Blogs

Hedonia – Jane’s (sorta) Homemade Sweet Pickles

Homesick Texan – Cool Off with Hot Jalapeno Pickles

Cookography – Easy Radish Pickles

Eating Out Loud – Chili-Lime Pickled String Beans

Roasted Tomatillo Jalapeno Salsa with Avocado

Andrea — Tue, 30 Sep 2008 14:55:51 +0000

Creamy with a kick is what comes to mind when I dip tortillas or lavash into this salsa.

The September Daring Bakers challenge required the members to make both lavash and a dip or other condiment to serve with it, and considering our abundance of tomatillos and jalapeños coupled with my utter devotion to avocados, the choice was an easy one. I wanted to make it a little spicier than the previous version to help balance the rich creaminess of the avocado, so we roasted four of our homegrown jalapeños with the intent that we could use them all if necessary, but three seemed to be just right.

It comes together pretty quickly, and I had a batch ready in time for appetizers on a week night. Michael enjoyed it so much he had it for breakfast the next morning, spread all over an omelet and topped with mixed cheeses.

This recipe makes about four cups of salsa.

More Recipes You Might Like

More Tomatillo and Avocado Recipes From Around the Blogs

Cafe Lynnlu – Three Salsas

We Are Never Full – Shredded Chicken Sopes with Tomatillo-Avocado Salsa

What’s Cooking? – Pasta Gone Green

Karina’s Kitchen – Joey’s Kicked Up Rockin Guacamole

Equipment

large skillet, lined with foil (for easy clean up)
blender

Ingredients

8 medium tomatillos
3 or 4 red jalapeños
2 avocados, cut into chunks
large handful of cilantro, leaves and stems
1 small onion, finely chopped
1 tablespoon fresh lime juice (optional)
salt, to taste

Preparation

1. Place the halved tomatillos and the whole garlic clove in the large skillet lined with foil. Set the skillet over medium heat and and dry roast for about 3 to 4 minutes per side. The tomatillos should be soft and blotchy and the garlic will be browned. Transfer the roasted tomatillos and garlic to the blender.

2. Dry roast the jalapeños in the skillet, until the skin blisters. Remove the the heat and slice down the middle, removing the seeds and membrane. Add to the blender along with the avocado chunks and cilantro. Blend until you have a smooth consistency. Taste and add lime juice if desired and blend again. Pour into a serving bowl.

3. Rinse the chopped onion and stir into the salsa. Add salt to taste and serve. Makes about 4 cups of salsa.

Live Blogging: The Daring Bakers Make Lavash

Andrea — Sat, 27 Sep 2008 16:15:07 +0000

Today is posting day for the monthly Daring Bakers challenge, and I’m live blogging the challenge. This month our hosts Shel of Musings from the Fish Bowl and Natalie of Gluten A Go Go chose an alternative challenge for us: vegan and/or gluten-free lavash crackers from Peter Reinhart’s The Bread Baker’s Apprentice with vegan and gluten-free dips.

Because crackers and dips are a match made in heaven, the challenge calls for both. I chose to make a roasted tomatillo jalapeno and avocado salsa using the fresh tomatillos and jalapenos from our garden. The flavors worked perfectly with the cumin seed lavash, and it’s a combination we will certainly make again.

I chose to make two batches of lavash, one according to the challenge instructions and the other with a 50-50 mix of bread flour and whole wheat flour. Of the two, we preferred the flavor of the whole wheat lavash.

Step 1: Mixing

Step 2: Kneading

Step 3: Rising

The house is a little cool today, so I’ve put them in the oven with the light on. They will rise for about 90 minutes. The recipe calls for 60 to 90 minutes, but I anticipate needing the full rising time due to the weather.

Step 4: Prepare the Toppings

These will top the crackers. Clockwise from the top: coarse sea salt, cinnamon sugar, black sesame seeds, white sesame seeds, poppy seeds, (center) cumin seeds.

Step 5: Roll and Rest

Step 6: Cut and Sprinkle

Step 7: Bake

A big thanks to Shel of Musings from the Fish Bowl and Natalie of Gluten A Go Go for choosing our delicious and fun challenge! To see all of the crispy lavash, visit The Daring Bakers Blogroll.

Previous Yeasty Daring Bakers Challenges

Equipment

medium mixing bowl or stand mixer with dough hook attachment
baking sheet lined with parchment or a silicone baking mat
rolling pin

Ingredients

LAVASH
1-1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe.) I used a 50-50 mix of unbleached bread flour and whole wheat flour.
1/2 teaspoon (.13 oz) salt
1/2 teaspoon (.055 oz) instant yeast
1 tablespoon (.75 oz) agave syrup or sugar (I used maple syrup.)
1 tablespoon (.5 oz) vegetable oil
1/3 to 1/2 cup + 2 tablespoons (3 to 4 oz) water, at room temperature
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

VEGAN DIPS
roasted tomatillo jalapeno salsa with avocado (recipe coming on Monday Tuesday)
guacamole
hummus bi tahini
sun-dried tomato tapenade

Preparation

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top. The time will depend on how thinly and evenly you rolled the dough). Mine took a little longer.

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Preparation – Gluten Free

2. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

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Source: adapted from The Bread Baker’s Apprentice, by Peter Reinhart