Archive | June, 2016

A Skillet Sensation Throwback: Shakshuka

28 Jun

My life in shambles continues, so much so that I’m just a recipe-recycling fiend. No time for trying new things these days, sadly. Today we’re taking it back to a one-pan phenom of yesteryear: shakshuka. I fell in love with this Mediterranean dish many moons ago, and its made a big resurgence in my weekly rotation now that I am booked for about 27 hours a day.

Per usual, I couldn’t be bothered to take a good picture the first time I posted this,  so I’m going to supplement today’s years-old recipe with highlights from my weekend in the most wonderful place in the world: New York’s Hudson Valley. Scroll to the bottom for the awesome tomato-based recipe with perfectly-poached eggs if that’s what you came for. In case you’re wondering what this dish might look like, here’s Google Image’s top result:

Great, on to the weekend!

JetSet and KimmieKef are doing some tri-ing this year, so they’ve been lean, mean, biking machines. They found this fun ride (NOT a race) and I happily got on board. But first, I had to spend some time at the pool:

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But don’t be too jealous–I was working, I swear!

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Anyway, we set off the next morning ready for a 55-mile bike ride. It’s worth noting that this marks the first appearance of DonQuixoteKef, el ingenioso caballero al mismo.

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The course was beautiful, well marked, and even took JetSet and I on a trip down Memory Lane– the site of the 8th Grade Field Trip!

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Everything was peaches and cream until I hit something with my wheel and got a puncture flat, which I was totally prepared to fix, until I wasn’t.

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Long story short, I thought I was going to have to get towed in my the SAG wagon, but then Ride Assistance saved me, and I was back on the road. The good news about this whole detour is that JetSet FINALLY got to treat this like a race, not a ride. Eventually, we all made it back to the finish line

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And headed straight to NBNY. There, we ate more than our fair share of Greek food. At first, it was civilized:

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…but of course things devolved quickly

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In fairness to him, that saganaki juice WAS really good. Lest you think our antics went unnoticed, we were labeled accordingly on our check:

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A hands-held jump in the pool and the fastest drive to Manhattan ever, and we were back, though some of us took it WAY back with an ill-fitting high school polo short not even fit for a ShopRite trip and, um, no shoes.

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So there you have it, friends. Such a fun weekend with some of my favorite people.

On to the recipe:

Shakshuka

Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno,  finely chopped
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 2 tsp paprika
  • 1.5 tsp ground cumin
  • 1 15-ounce can FIREROASTED crushed tomatoes, juices and all (this will make or break your sauce– spend the extra 30 cents for fireroasted!)
  • 1/2 cup crumbled feta
  • 4 large eggs
  • 2 tablespoons chopped cilantro

Assembly

  1. Preheat oven to 425 degrees. On the stovetop, heat oil in an oven-safe skillet over medium-high heat and add onion, garlic and jalapenos. Saute, stirring often, until tender and fragrant, about 8 minutes.
  2. Add the chickpeas, paprika and cumin and cook for 2 more minutes. Add crushed tomatoes and their juices and bring mixture to a boil, then reduce heat to medium-low and simmer for about 15 minutes, until sauce thickens a bit.
  3. Sprinkle feta over the mixture and crack eggs one at a time on top. Transfer the skillet to the preheated oven and bake until whites are just set but yolks are still runny, about 7 minutes. Top with herbs and serve.

Skillet Sensation #2: Lemon Almond Cake

15 Jun

A one-bowl treat cooked in a pan? The New York Times gets crazier and crazier by the day. I’d cook on my hands if Mark Bittman said it would result in a better meal on my table, but he really goes off the deep end in the video associated with this recipe when he resists calling this a tart, and suggests instead that we call this an almond fritatta. I’m not quite ready to go there. The lemon is refreshing, it’s not too sweet but not savory either, and it has a bunch of protein from the eggs and the almonds…so I’ll just go ahead and call it a recovery cake, then. Eat that, Bittman.

I made mine without the powdered sugar, so it didn’t look so hot– here’s the beautiful work of the NYT to show you what yours could look like if you’re as good at life as they are:

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Ingredients

  • 4 eggs
  • ½ to ¾sugar (I used 1/2 c of coconut palm sugar)
  • pinch of salt
  • ½ground almonds
  • ½cream
  • ½sliced almonds, more for garnish
  • 1 lemon, zest and juice
  • 2 TBS butter
  • powdered sugar, for garnish

Assembly

  1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
  2. Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
  3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

The First in a Series of Skillet Sensations

8 Jun

Monday night brought another quarter of semi-hellacious NP school to a close, which I am seriously thankful for. Life has left me with a battery life WELL under 20% recently… time to head into the kitchen to recharge. My next few posts will feature some one-dish wonders that you can whip up even if you’ve already mentally checked out.

There’s nothing like some mindless cooking to put some space between me and the whatever’s stressing me out, so for my first trick, I turn to an old favorite: the frittata. These guys are a great tool to have at your disposal- you can put almost anything in them and they’re done in ~30 minutes start to finish. I particularly like to make these on the last day before a grocery shop, just to use up whatever bits of this and that are left in my fridge.

I struggle with the photography portion of this blog even under the best of circumstances, so you can imagine the poor quality of my shots right after a tough final… I’m just gonna need y’all to use your imagination on this one.

And giggle at this, which is what comes up when one googles “funny frittata:”

The internet has no chill.

Sweet Potato, Mushroom, and Leek Frittata

Ingredients

  • 1/2 lb sweet potato, cubed

  • 1/2 leek (or onions/scallions/whatever you’ve got)

  • 6 oz mushrooms of your choice

  • 6 eggs, whipped

  • 1/4 tsp salt

  • 2 TBS ginger

  • 1 TBS coriander
  • 1-2 TBS olive oil
  • cilantro for garnish (optional)

Assembly

1.Preheat oven to 400F. Heat the oil in a small (~8 inch) ovensafe  pan over med-high heat. Throw in the spices, leeks and sweet potato. Cook until sweet potatoes are almost tender (~5 minutes), then add mushrooms. Keep cooking until sweet potatoes are tender and mushrooms are juicy. Remove from heat.

2. Beat eggs in a medium bowl until light and fluffy. Pour into pan–it’s okay if everything isn’t 100% submerged (and if you feel like there isn’t enough egg, go right ahead and whip another one up to add). Cook in oven for 20-25 minutes, or until center is set. Garnish with cilantro and enjoy.

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