Lemony Artichoke Hummus

I was thinking, as I was carefully slipping the skins off my just cooked chickpeas, that hummus is the epitome of good, healthy fast food, since a can of chickpeas, a dollop of tahini, a clove of garlic and a squeeze of lemon whizzes up in a blender in no time.  But it can also symbolize what slow food is all about if you do it like I did today, using dried beans that need to be soaked overnight, then boiled, and then, if you want to do it right, need to be separated from their skins, one by one, leaving behind the glossy beans with nothing to interfere with the silky smooth texture of a really good hummus.

Usually I'm all over variations when it comes to my favorite foods.  But there's something about hummus.  Hummus just doesn't want to be messed with.  At least not too much.   An extra shot of lemon and a can of artichoke hearts makes this one a little different, but not too different, from the classic.

This is a cheat, I used canned artichokes, but aren't the fresh ones pretty?

Lemony Artichoke Hummus
2 cups cooked chickpeas
1 can artichoke hearts, drained
1/2 cup tahini (sesame paste)
2 garlic cloves, smashed
juice of 3 lemons
zest of 1 lemon
salt and fresh pepper
1/3 cup water
good extra virgin olive oil for garnish

• Put the chickpeas, artichoke hearts, tahini, garlic, and the lemon juice and zest into the bowl of a food processor or a strong blender.
• Begin processing, and add the water to thin out the mixture.  Blend until very smooth, scraping down the sides occasionally.  Add the salt and pepper to taste.
• Spoon onto a shallow bowl, and drizzle the olive oil over it.  Serve with pita bread.

The Hummer Cocktail

You'll either love me or hate me for this.

Either you've never heard of a Hummer Cocktail and after you read this you're going to love me.

Or you already know that Hummers are the most luscious grownup version of a milkshake laced with Kahlua and rum, and you've been trying really really hard not to think about them, and this post will remind you, and you'll hate me.

The original Hummer, born in Detroit in the 60s, is made with vanilla ice cream.  I've substituted coffee ice cream because it's my favorite.  It deepens the flavor just a little.   You can use chocolate, too.  No coffee ice cream?  Use vanilla and add a teaspoon of instant espresso mixed with a teaspoon of water.  It'll do the trick.

Hummer Cocktail
serves 1 or 2
4 large scoops coffee ice cream
1 oz amber rum
1 oz Kahlua
2 ice cubes

• Blend everything in a blender just until smooth.  Serve with a straw (or two)

What do you say, love or hate?

Chicken Pakora with Plum Chutney

I knew after my Spinach and Onion Pakora that I wasn't quite done with the whole pakora thing.  Once I find something I like I have to obsess over it for a while.  It's just the way I am.  For those of you who say you don't like Indian food, I hope you're slowly changing your mind.  These little chicken nuggets are tender and so delicious.  Leave out the hot peppers and serve them with ketchup or ranch dressing if you're feeding kids.  And I swear the chickpea flour batter alone is reason enough to try these; you may never go back to regular flour for fried foods again.

It's hard to decide which should get top billing here, the chicken or the chutney.  Just look at the vibrant color of the cooked plums.  But then again just look at that crispy chicken!

This Plum Chutney is completely different from the Green Chutney of the other day, and yet it's equally intense and equally as beautiful.  This is more of the classic thick, sweet and tangy sauce you're probably used to.  It's got a hot kick from the Thai chilies, a fruity sweetness from the plums, and a tang from the vinegar and limes. You can use any plum variety you want; I used one I hadn't seen before called Red Velvet. This would be a great use for those tiny green plums that are in the farmer's markets right now, too.  The tarter the fruit the better.

I guess I'm leading off with the chutney...
Plum Chutney with Thai Chili and Lime
makes 3 half-pint jars
2 lbs plums, pitted and rough chopped (weigh them after pitting and chopping)
1 cup sugar
1 doz tiny Thai chili peppers, finely sliced (any hot pepper will do)
1/4 cup cider vinegar
zest of 1 lime, finely shredded
juice of 2 limes

• Put all the ingredients in a heavy pot and stir to combine well.
• Cover and set aside for a hour.
• Bring to a boil and boil the mixture for about 30 to 40 minutes, until reduced and thickened.  You can test the mixture for doneness by dropping a bit on a very cold plate, it should jell as it cools.
• Ladle into clean jars until 1/2 inch from the top.  Screw on the lids (not too tightly) and set the jars upside down to cool.
• Refrigerate.

There are so many ways to use this chutney once you've devoured all the Chicken Pakora.  Try it as a condiment on a cheese plate, as a glaze on pork or chicken, on a ham and cheese or turkey sandwich, or the classic way, alongside a curry.

You can see I'm still using Elisa's simple canning method of flipping the hot just-filled jars upside down to cool and seal themselves.  So far I've made a sweet jam, a hot pepper jam, and now a chutney using this method and they've all been super easy and turned out perfectly.

The Chicken for the pakora gets marinated in a mixture of spices, peppers and citrus juice, and then quick fried in the silky chickpea batter.  It's so good I can't stop thinking of other things worthy of the pekora treatment... maybe some shrimp, definitely eggplant, and cauliflower.

Chicken Pakora
 makes 4 small or 2 large portions

for the marinade
1 lb chicken tenders, sliced into bite sized pieces
1 tsp garam masala
1 tsp mustard seeds
1/4 tsp red pepper flakes
1 jalapeno pepper, thinly sliced
juice of 1 lime
juice of 1 lemon
for the batter
1 cup chickpea (or garbanzo) flour
1/2 tsp baking powder
1 tsp turmeric
1 tsp garam masala
1/2 tsp salt
3/4 cup warm water, (more or less)
vegetable oil for frying

• Put the chicken tenders in a bowl along with 1 tsp of the garam masala, the mustard seeds, hot pepper flakes, jalapeno, and citrus juices.  Mix well and set aside to marinate for about an hour in the refrigerator.
• Mix the chickpea flour with the baking powder, garam masala, turmeric and salt.  Add in the warm water until it forms a thick batter.  It should be thick enough to coat the chicken without dripping off.  Use more or less water as necessary.  
• Put the chicken mixture into the batter and blend well.  
• Heat about two inches of oil in a heavy pot until it reaches about 325.  Scoop out the coated pieces of chicken with tongs and drop into the hot oil.  Fry a few pieces at a time, for about 2 to 3 minutes, depending on the size of your pieces.  They should be golden and cooked through.  You may have to cut one open at first to determine that they are fully cooked.  Remember they will continue to cook a bit after they are out of the pan from the residual heat.
• Drain on a paper towel.  Serve hot with chutney on the side.

Notes:  You don't have to use a huge amount of oil to fry these.  If you use a smaller pan you can get away with much less oil, just be sure you have at least an inch and a half or two of depth, and don't fry too many at a time.  I fried them in batches of about 4 or 5.  These pakora were not particularly spicy despite the jalapeno and red pepper flakes.

 

Minimal Monday: Ketchup!

 
I'm heading down to my sister's for a barbecue today.  I'm bringing the ketchup.

This is just so much fun.  It's a bit like a witch's brew...a little of this, a little of that.  I do admit, though, I got somewhat carried away.  I added some molasses.  Then I added some rum.  A pinch of allspice, a dash of cardamom.  A jalapeno.   But I didn't make all this up, ketchup is a venerable old sauce, and before you start waving your flag and claiming that good old American ketchup can't have all that crazy stuff in it, let me remind you that ketchup dates back to 17th century China and Malaysia.  And back then it was made with pickled fish.

Don't judge.  Just slather some on that burger and then get back to me.

Homemade Ketchup
makes about 3 cups
1 onion, peeled and quartered
1 jalapeno pepper, rough chopped
1 clove garlic, peeled and smashed 
2 Tbsp brown sugar
1 28 oz can of San Marzano tomatoes
1/3 cup sherry vinegar
1/3 cup water

• Put the onion, jalapeno, garlic and sugar in a blender or food processor and process until minced.  Then add the can of tomatoes and process for at least a minute, until the mixture is completely smooth.
• Add the vinegar and water and pulse to combine.
• Transfer the mixture to a heavy bottomed pot and bring to a boil.  Turn down the heat to a simmer.  Add in the following:

1 Tbsp molasses
3 Tbsp amber rum
1 tsp salt
1 tsp mustard powder
a pinch of cayenne pepper
a inch of cinnamon
a pinch of cardamom
a pinch of allspice
a pinch of ground cloves
a pinch of ground ginger
a pinch of fresh grated nutmeg
a pinch of white pepper
a pinch of paprika
a pinch of celery seed

• I know that seems a little excessive, but these old sauces were real concoctions.  Simmer the sauce, uncovered, for about an hour to an hour and a quarter.  You don't have to hover over it, just stir occasionally.  But like all good tomato sauces, it does have a tendency to splatter, so I used a splatter screen.
• When the sauce is thick enough for you, taste to check the seasonings, and pour it into clean jars. Let it cool before refrigerating.  It should keep at least a month in the fridge.  

I was inspired by The Hungry Mouse, who got the recipe from Saveur.  This particular brew, though, is my own. ;)

Mediterranean Couscous Salad

Plain old pasta salad mixes it up with a zesty tabbouleh and a glossy pearl couscous. No mayo need apply.

This salad is a really nice change from the standby pasta salad.  The large pearl couscous has a great texture and makes a nice presentation for entertaining.  The lemony minty flavors of tabbouleh are refreshing.

Mediterranean Couscous Salad
1 cup pearl or Israeli couscous (this one has larger grains)
2 Tbsp extra virgin olive oil
juice of 2 lemons
1/2 tsp ground sea salt
Freshly cracked black pepper
1 cup finely chopped baby cucumber (or any thin skinned cucumber like Persian or English)
1 cup baby tomatoes, halved or quartered depending on their size
1/4 red onion, minced
1/2 cup parsley, finely minced
1/4 cup fresh mint, finely chopped
1/3 cup crumbled feta cheese
1/3 cup roasted pine nuts (optional)
1/3 cup Kalamata olives (optional)

•  Cook the couscous according to the package instructions.  Usually it simmers, covered, in 1 1/4 cups boiling water for about 8 to 10 minutes until the water is absorbed.
• Put the hot couscous in a bowl and add the olive oil, lemon, sea salt and pepper.  Give it a toss to combine and set aside.
• Add the vegetables, parsley and mint to the couscous and toss well.  Taste for seasoning and refrigerate the salad for at least a couple of hours to chill thoroughly.
• Sprinkle in the feta, and the pine nuts and olives if using, when you are ready to serve.

Notes:  Don't skimp on the herbs; they're key to the flavor.  Likewise the lemon.  This is a good opportunity to use those pretty multicolored heirloom cherry tomatoes.  
 

Perfect for a Memorial Day barbecue. 

Have a great weekend!

White Chocolate Chip Pecan Shortbread Cookies

I just chalk it up to biorhythms. It's been a few weeks of veggies, fruits, salsas, and gazpachos around here, and I'm feeling like something's missing.  I can't help it, it's chemical.  When I go too long without anything sweet I tend to forage in the kitchen after dinner, sometimes I'll land on a bag of chips, other times maybe the jar of peanut butter.  That's my signal to get baking.

These cookies are light and delicate and not too heavy for the warm weather.  They freeze well, too, so you don't have to eat any more of them at one time than you want to.

White Chocolate Chip Pecan Shortbread Cookies
makes just shy of 2 dozen cookies
oven to 325
2 sticks unsalted butter at room temperature
1/2 cup sugar
1 1/2 tsp vanilla
2 1/4 cups flour
1 cup white chocolate chips
1 cup roughly chopped pecans

• Cream the butter and the sugar together.  Beat in the vanilla.
• Add the flour, chocolate chips, and pecans and mix well.
• Form into an 11-12 inch log on a piece of waxed or parchment paper.  Roll the log in the paper, smoothing it out as you go.  Twist the ends to secure.
• Refrigerate the log for about 2 hours.
• Slice the log into 3/8 inch slices and place on a silpat or parchment lined baking sheet.
• Bake for about 15 minutes until the cookies are just turning a light brown around the edges.  The centers will still be quite pale.
• Let the cookies sit on the baking sheet to firm up for a few minutes before carefully transferring them to a cooling rack. 

Notes:  I always eat one cookie hot from the oven.  Just saying.

Go ahead

you know you want one

it's a holiday for gosh sakes,

and you can't argue with chemistry,

so have a cookie.