Smitten Kitchen's Pizza Bean

Ever make a recipe, that you were confident wouldn't work? This is one for Smitten Kitchen's Pizza Beans was one! We saw it, shook our heads but proceeded to let the recipe prove us wrong. We weren't. A general rule of thumb is Pizza's should be cooked in a Pizza oven. A specific rule from now on is: One of the best part of a Pizza is a good crust. This recipe simulates beans for a crust. Too many rules were broken, we paid the price.

Smitten Kitchen's Pizza Beans

The Bean Book

 

In the Bean World, there are few recipes that get the attention of Deb Perelman's Smitten Kitchen Pizza Beans. It's a clever, simple idea, and yet you make it and you can't get over how good it is. You also kick yourself for not coming up with it on your own, but we can all be thankful that Deb made it a reality.

The attraction of pizza is the magic of tomatoes, cheese, and crust. This recipe has all that, but the beans replace the wheat crust. While Pizza Beans will not replace pizza, it's hard not to be a fan.

 

2       tablespoons olive oil

1       large onion, chopped

2       celery stalks, diced

1       large or 2 regular carrots, peeled and diced

Salt and freshly ground pepper or red pepper flakes

2       large garlic cloves, minced

¼      cup dry white or red wine (optional)

4       ounces curly kale leaves, chopped or torn

24     cups crushed tomatoes (one 28-ounce can minus 1 cup; reserve the rest for another use)

6       cups cooked, drained firm-tender giant white beans, such as Rancho Gordo Royal Corona beans (from 1 pound, or 2 cups, dried beans)

Up to ¾ cup vegetable broth 8 ounces mozzarella cheese, coarsely grated

3       cup grated Parmesan cheese

2       tablespoons roughly chopped fresh flat-leaf parsley, for garnish (optional)

Makes 8 Servings

 

 

Preheat the oven to 475°F.

In a braiser, shallow Dutch oven, or other ovenproof pan, heat the olive oil over medium-high heat. Add the onion, celery, and carrots.

Season well with salt and pepper. Cook, stirring frequently, until the vegetables brown lightly, about 10 minutes. Add the garlic and cook for 1 minute.

Add the wine (if using) and use a wooden spoon to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.

Add the kale and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to ¾ cup broth, ¼ cup at a time.

Decrease the heat to medium and simmer for about 10 minutes.

Taste and adjust the seasonings as needed

Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you're impatient and want a deeper color, you can run it under the broiler.

Garnish with parsley (if desired).

 

Chicken Braised with Apricots and Harissa

At this stage in our lives, some dishes aren't worth the effort. This is a good recipe, but Chicken Braised with Apricots and Harissa requires a lot of work! You will get all of the tastes of Morocco but it would be easier to find a Moroccan restaurant if you crave the dish! However, it is doable, we just won't make it again.

Chicken Braised with Apricots and Harissa

MAKES 8 THIGHS

 

REQUIRES OVERNIGHT MARINATING

FOR THE TEBIL

 

2       tablespoons ground coriander

1¼    teaspoons turmeric

½      teaspoon caraway seeds, ground

¼      teaspoon freshly ground black pepper

 

I thought I knew my harissa after nearly two decades of making it from scratch. Then I tasted a spoonful of rich, wine-dark paste from an unmarked jar that arrived on my doorstep from brothers Mansour and Karim Arem. They were on the verge of launching Zwita, a company focused on celebrating their Tunisian heritage. Whereas Western cooks and food writers are somewhat familiar with many of the food traditions of nearby Morocco, we've largely neglected to learn anything about Tunisia or its culinary history. And judging by the Arem brothers' harissa, that's entirely to our detriment.

 

Made with mild, sun-dried chiles, the traditional Tunisian pepper paste is layered with garlic, caraway, and coriander.

Multidimensional in flavor and distinctly thick, this harissa will be a revelation to anyone who has only encountered it squeezed from a tube (or any other version similarly doctored up with tomato products, hydrated chile powder, or fresh peppers).

Once I tasted their harissa, I began to incorporate it into my everyday cooking, stirring it into Garlic and Herb Labne (page 48) and drizzling it over roasted vegetables. But one of my favorite ways to use it is as a rub or marinade for chicken.

When I asked Mansour what other spices I should add to this braise he told me about tebil (pronounced tah-bill), a Tunisian coriander-based spice blend that varies from family to family. In some households, it consists entirely of coriander!

He also said that cumin is used sparingly in Tunisia, and always added at the end of cooking to keep it from overwhelming the dish. With Mansour's guidance, I tinkered with the spices to develop my own tebil for this dish.

 

Every time l've made this for friends, there hasn't been a morsel left. Since I use mild harissa, even the most spice-averse kids lap up every sip of braising juice and eat every bite of chicken off the bone. It's a winner, if there ever was one. highly recommend serving this chicken with steamed couscous because it absorbs the braising juices on your plate as you eat-ensuring that you'll get to enjoy every last drop.

 

FOR THE CHICKEN

 

8       bone-in, skin-on chicken thighs (about 3 pounds)

Kosher salt

2       tablespoons mild harissa paste

3       tablespoons Cardamom

Ghee (page 61), Ghee (page 62), or extra-virgin olive oil

1       yellow onion, thinly sliced

2       carrots, peeled and roll-cut (see page 32) into ¾-inch pieces 8       garlic cloves, peeled and left whole

1       cup crushed tomatoes (canned or fresh)

1       cup Chicken Stock (page 314) or water

2       bay leaves

Small handful of cilantro stems (reserve leaves for serving)

1       cup dried apricots, halved

1       teaspoon ground cumin

 

FOR SERVING

Cilantro leaves and tender stems

Steamed couscous, pearl couscous, or rice

Garlic and Herb

Labne

Green Sauce

 

To make the tebil, in a small bowl, stir together the coriander, turmeric, caraway, and pepper.

The day before you plan to cook, season the chicken generously on both sides with kosher salt. In a medium bowl, mash together the harissa paste and about half of the tebil.

Add the chicken and use your hands to evenly coat it all with the spiced harissa paste. Cover and refrigerate overnight, then bring to room temperature before cooking.

Adjust an oven rack to the center position and preheat to 375°F

Set a large nonreactive skillet over medium-high heat and add the cardamom ghee. When the fat shimmers, add the onion, carrots, and garlic. Season lightly with salt and sprinkle in the remaining tebil, then reduce the heat to medium and cook, stirring occasionally, until the onions are tender, translucent, and just beginning to take on color, about 12 minutes.

Add the tomatoes and chicken stock and stir to deglaze, then let the mixture return to a boil.

Transfer the vegetable and tomato mixture into a g × 13-inch baking dish and layer in the bay leaves and cilantro stems.

Arrange the chicken thighs, skin-side down, atop the bed of aromatics, then nestle the apricots around the chicken. The braising liquid should come about halfway up the sides of the chicken, so if you're at all short, add a splash of water or stock to make up the difference. Lay a piece of parchment atop the chicken, then seal the pan tightly with aluminum foil.

Transfer to the oven and cook until the chicken is completely tender and shows no resistance when pierced with a sharp knife, about 1½ hours.

When the chicken is completely tender, adjust the oven rack to the highest position and increase the oven temperature to 425°F. Remove the foil and parchment from the pan and flipt he chicken thighs over so that they sit skin-side up. Sprinkle the cumin into the braising liquid as you flip the thighs.

Return the baking dish to the oven and cook the chicken until the liquid is nicely reduced and the skins are crisp and golden brown, 18 to 20 minutes longer.

To serve, use tongs to gently arrange the chicken in a rimmed serving dish or shallow bowl. Discard the bay leaves and cilantro stems. Taste and adjust the seasoning of the braising juices with salt as needed, then spoon the apricots and braising juices over the chicken. Garnish with cilantro and serve with steamed couscous, garlic and herb labne, and green sauce.

Refrigerate leftover meat, apricots, and braising juices together in a covered container for up to 1 week or freeze for up to 3 months. Bring to a boil before serving.

 

VARIATION

 

To make a Lamb Tagine, substitute 4 pounds boneless lamb shoulder, cut into 3-inch pieces and salted in advance, for the chicken. Before cooking the aromatics, melt 3 tablespoons of Ghee (page 62) or oil in the Dutch oven over medium-high heat. Brown the lamb on all sides, about 4 minutes per side, then set the meat aside. Discard the used fat and continue the recipe as written, Cooking the aromatics in fresh ghee. Note that the lamb may take up to 30

Stir-Fried Cabbage and Pork in Fish Sauce Butter

Stir-Fried Cabbage and Pork in Fish Sauce Butter is a winner! The magic in this dish is way when it is served the sauce drips into the rice making for an absolutely wonderful taste! We highly recommend this dish. 

Stir-Fried Cabbage and Pork in Fish Sauce Butter
New York Times
 
This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.
 
INGREDIENTS
Yield:4 servings
 
1       tablespoon neutral oil, such as canola or safflower
1       pound ground pork
Salt and pepper 
3       scallions, thinly sliced
3       garlic cloves, minced
1       tablespoon minced fresh ginger
3tablespoons unsalted butter
1       pound green or red cabbage, chopped into 1-inch pieces (about 5 cups)
1       tablespoon fish sauce
1       tablespoon lime juice, plus wedges for serving
¼      teaspoon crushed red pepper
½      cup coarsely chopped cilantro, plus more for garnish
Cooked rice (such as short-grain white or brown rice), for serving
 
 
PREPARATION
 
1.            In a 12-inch nonstick skillet, heat oil over medium-high. Add pork, season with salt and pepper and cook, stirring occasionally and breaking up the meat until no longer pink, about 5 minutes.
2.            Add scallions, garlic and ginger, and stir until fragrant, 30 seconds. Transfer the pork mixture to a plate.
3.            Add 2 tablespoons of the butter to the skillet and stir until melted. Add cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and golden in spots, 5 minutes.
4.            Stir in the pork mixture (and any accumulated juices), then add fish sauce, lime juice, crushed red pepper and the remaining 1 tablespoon butter, and mix well. Turn off the heat. Season with salt and pepper and stir in cilantro.
5.            Divide pork and cabbage mixture over rice in bowls. Top with more cilantro and serve with lime wedges for squeezing over.

 

Gribenes - the ultimate unhealthy dish

 

This recipe for Schmaltz and Gribenes captures the essence of my childhood and eating at my Grandmother's. She always served it. It is crispy, salty fried chicken skin. Think of a potato chip made from Chicken skin. Think of hardening of the arteries, think of guilty pleasures. I wonder, back in the day, if my mother and grandmother were aware they were serving me probably the most unhealthy food ever. It is good however!

Schmaltz and Gribenes
The New York Times
 
Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won’t have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer. If your butcher won’t sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.
 
 
INGREDIENTS
 
¾    pound chicken skin and fat, diced (use scissors, or freeze then dice with a knife)
¾    teaspoon kosher salt
½    medium onion, peeled and cut into 1/4-inch slices (optional)
 
Preparation
 
1.   In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
 
2.   Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
 
3.   Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

Caramelized Black Pepper Chicken

We liked this recipe for Caramelized Black Pepper Chicken. Vietnamese recipes always are appealing to our palate. We started with a very non-Vietnamese Caesar Salad but why not be international in meal prep? We recommend this as a great weeknight dinner.

Caramelized Black Pepper Chicken
Food & Wine
 
Charles Phan's Vietnamese chicken dish features tender bites of thigh meat coated in a sweet-savory glaze spiked with chiles and ginger for big, bold flavor.
 
INGREDIENTS
½      cup dark brown sugar
About 1/4 cup nam pla fish sauce
¼      cup water
3       tablespoons rice vinegar
1       teaspoon minced garlic
1       teaspoon finely grated fresh ginger
1       teaspoon coarsely ground black pepper
2       fresh Thai chiles, halved, or dried red chiles
1       tablespoon canola oil
1       shallot, thinly sliced
1       pound skinless, boneless chicken thighs, cut into 1-inch pieces
4       cilantro sprigs
 
DIRECTIONS
 
1. In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper, and chiles.
 
2. Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro, and serve.
 

Jan 3 Green Curry Coconut

Green Curry Coconut Cod is a favorite! If you don't like fish, this is a good one to try! I really like it. The sauce is rich and tasty. You don't have to skin the fish. Can't wait to make this again! We served it with Rice. You can find the recipe for Green Curry Coconut Cod on our blog of December 13, 2024: Click the date to get the recipe. 

Winter Citrus Salad with Honey Dressing

This is an easy two step Salad,  quite delicious and fresh. We altered it, dropping the Grapefruit which is not advisable to eat when you are on statins. I liked this salad and will make again!

Winter Citrus Salad with Honey Dressing
New York Times
 
This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
 
INGREDIENTS
Yield:4 servings
 
2       blood oranges or tangerines
1       pink grapefruit
1       navel orange
Salt
½      small red onion or 1 shallot, chopped
3       tablespoons extra virgin olive oil
1       tablespoon sherry vinegar
½      teaspoon honey
Lime or lemon juice to taste
¼      teaspoon freshly chopped tarragon or a pinch dried
 
PREPARATION
 
1.              Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
2.              Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.