Dec 4, 2020

Short Ribs and Horseradish Potato Puree

Seder 1
Daube of Short Ribs of Beef Picholine adapted from Terrence Brennan's recipe:

  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 2 medium carrots, chopped
  • 2 medium celery ribs, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh or dried rosemary
  • 2 tablespoons dried thyme
  • 2 tablespoons coarsely cracked black peppercorns
  • 3 (3-inch) strips orange zest (removed from orange with a vegetable peeler)
  • 2 bottles hearty red wine, such as Zinfandel
  • 8 (1-pound each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher- or 8 big strips of Flanken-style short ribs
  • 1 quart chicken stock
  • 1 1/2 cups pitted black olives (nicoise, or israeli)
  • 6 anchovy fillets, chopped (optional)

In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.
Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Simmer until reduced by one-fourth, 20 mins or so. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat.
Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Put in refrigerator to cool further, and remove more fat that rises to the surface. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives (and anchovies). Cook until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Return the short ribs to the pot. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.

"Seder plate" Potato Puree (horseradish, parsley, salt)

  • 6 medium (1 1/2 pounds) Yukon gold potatoes, scrubbed
  • 3 tablespoons fine sea salt, plus more to taste
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup peeled, grated fresh horseradish
  • handful of fresh parsley
  • Freshly ground black pepper, to taste

Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Pass the unpeeled potatoes through a potato ricer into a large bowl. Beat in olive oil and horseradish. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water

Nov 8, 2020

 End of Summer

Easy- Can Green Tomato Habanero Salsa

Every year, in a burst of Autumnal Glory, the tomato vines push out a final gasp of perfect specimens. Sadly, never to ripen, they are delicious in this easy salsa. And each time you open one of your cute little mason jars, you can remember the happy hours you spent in the garden. At exactly the same time you might have more hot peppers than you know what to do with. 

This is an easy recipe to adapt to your own taste and supplies. This year I was making this with the hottest habanero peppers I ever had. I barely used half a pepper in this recipe. I would probably have used 2 unseeded jalapenos. All spice amounts listed are for a medium hot salsa. Adjust to your own preferences.

6 Half Pint or 3 Pint Canning Jars, lids, bands
Pot big enough for boiling the jars
small pot for lids
pot for cooking salsa
wide mouth funnel optional but useful


3 Lbs green tomatoes
2 large yellow onions (3 medium) 
2 peppers- red, green, yellow or orange
4 large garlic cloves
1/2 cup lime juice
1/4 cup apple cider vinegar (or white vinegar)
1/2 of a habanero pepper (or 2 :, or like hot pepper)
3 Tbs. Maple Syrup (more or less to taste)
1 Tbs. Salt
1 tsp. pepper
1 Tbs. oregano
1 Tbs. cumin
1 T. chili powder, (ancho chili or chipotle chili

2/3 cup cilantro chopped (optional) 

Wash the jars in hot water with soap, rinse and put into large pot with a dish towel or small rack in the bottom. Boil for 10 minutes, leave hot jars in the pot. In a separate smaller pot, put rings and lids to boil for a minute. Also leave in the hot water.

Chop up all the vegetables to medium fine, and put into large pot with the rest of the ingredients, except for the cilantro. Don't add all the hot pepper all at once, so you can adjust the spice level to taste.

Simmer for 25 minutes or so, until everything is well combined, and as soft as you want it to be. Stir a bit.

For the last 10 minutes add the chopped cilantro if you are using it.

Let cool a bit, and taste once more. Adjust if necessary.

Remove the warm jars onto a dry dishtowel, and using a ladle pour the hot salsa into the warm jars to 1/4 inch from the top. If you have a wide mouth funnel it comes in handy for this.

Wipe excess if necessary, and lay on the lids, and screw on the bands loosely.

Bring water in the the large jar-pot back to the boil, and carefully lower the filled jars into the pot.

Boil for 15 minutes.

Remove jars from pot, and gently press the middle of the lids to make sure they have all popped down.
Leave undisturbed to cool. 

Don't forget to label and date your jars.

Jun 28, 2020

Garlic Scape Basil Pesto or What do I do With This Green Stuff

Garden Greens/Basil/Garlic Scape Pesto

Garden Pesto on Sourdough with Ricotta and Tomato

In early summer, gardens and markets overflow with green leafy stuff. Make the most of it with this versatile spread that is delicious spread on (your delicious sourdough) bread, spooned into pasta, or stirred into steamed new potatoes. If you want to make a giant batch and freeze it, leave out the cheese and add that when you use it later. I like to freeze it in silicone ice cube trays, and pop out cubes into zip lock bags.

A food processor or high speed blender is required for this. Like many of the best recipes you can adapt it to your own fridge and palate.

  • For the basil consider swapping arugala, parsley, cutting celery. escarole, spinach, or bolted lettuce or mix them.
  • For the garlic scapes test before you commit, especially if you don't LOVE garlic, the bigger they are the stronger they will be, young thin ones are milder. Of course you can use scallion scapes chives, and spring onions.
  • For the pine nuts swap walnuts, pecans, sunflower seeds, pistachios or almonds.


I cup garlic scapes, roughly cut up (about 8 scapes)
1/2 cup pine nuts 
1 cup basil leaves and tender stems
1/3 cup good olive oil
1/3 cup Parmesan cheese grated
sea salt and black pepper

Add all ingredients to the processor or blender and blend till its about the texture of peanut butter. Add more olive oil or a bit of water if it is still too thick. Feel free to adjust the amounts above to your taste.

Jun 6, 2020

Coconut Curry Carrot Soup

This is a delicious summer soup. You probably have all the ingredients around. You can easily make it vegan. It is good warm or cold, and really benefits from an overnight stay in the fridge.

    • 3/4 cup finely chopped scallion (about 1 bunch)
    • 1 small onion, chopped (about 2/3 cup)
    • 1 tablespoon finely grated peeled fresh gingerroot
    • 2 tablespoons unsalted butter
    • 1 tablespoon curry powder
    • 1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
    • 1 lemongrass stalk, peeled and chopped (optional)
    • 4 cups vegetable stock
    • 1 can unsweetened coconut milk
    • 1 tablespoon fresh lime juice plus additional to taste
    • trimmed scallions for garnish

      1. In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and stock. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
      2. In a blender or vitamix purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
      3. Thin soup with ice water if it is too thick, and season with additional lime juice and salt and pepper.
      1. Garnish soup with trimmed scallions, or a dollop of yogurt and chopped cilantro.

Apr 13, 2020

Chreime: Tunisian style Fish in Spicy Tomato Chili Sauce

This dish, called Chreime, is a Shabbat staple in North African Jewish Kitchens, where it is often served as an appetizer with fresh Challah and Tahini. We love it as a main dish.
This recipe makes a good amount of sauce, which keeps for several weeks in the refrigerator, and is delicious with eggs, and chicken (simmer chicken breasts or thighs in the sauce.

Serves 4
takes about 45 minutes

Spicy Tomato Sauce:
4 dried ancho chilies
5 cloves garlic, peeled
3 plum tomatoes or about 20 cherry tomatoes
1 jalapeno
1 tsp. cumin
3 tsp. turmeric
1 Tbsp smoked paprika
6 Tbsp tomato paste
1 Tbsp salt
2/3 cup neutral oil- canola or grapeseed
about 1 cup water

1. Pour boiling water over the chilies and allow to soften.
2. Cut up tomatoes and peel garlic- sprinkle with olive oil and roast at 425 for 10 minutes until fragrant
3. Add chilies, garlic and roasted tomatoes to vitamix and start to blend, adding about 1/3 cup of the oil.
4. Add remaining ingredients except water and blend until smooth. Add water and continue to blend until a smooth paste forms.

4 boneless fish fillets, any firm white fish, a dense one like halibut, black cod, or striped bass is best, but tilapia, sole, or salmon works too

8 Tbs. Spicy tomato sauce
1 cup of water

Tahini, chopped cilantro for garnish

Put Tomato sauce in a large skillet and heat for about a minute. Blend in water and bring to a simmer.
Add the fish, and simmer covered until fish is cooked through.

Serve right away with tahini, olives, olive oil, a bit of cilantro and fresh baked challah

Sophie's Sweet and Savory Chicken Tagine A Passover Treat

This is a very yummy Moroccan- spiced tagine that is a great dish for a party, a holiday, for passover (leave out the chick peas if you don't do kitnyot), or for whipping up to bring over to a friend.
For a vegetarian version add one more can of chick peas and some zucchini. Thanks to Sophie Robbins Mestre for the recipe.

Serves 8-10

4 lb boneless, skinless Chicken thighs, halved
2 medium yellow onions, diced
4 cloves garlic chopped
1 1/2 tsp cumin
2 tsp turmeric
1 Tbsp ground ginger
1/2 tsp ground nutmeg
2 tsp ground cinnamon
1/2 tsp cayenne
2 tsp salt
1 28 oz can diced tomatoes with juice
1 8 oz can chick peas, rinsed and drained
1 quart chicken stock
1 lb sweet potatoes
1 large butternut squash, peeled and cut into 1" pieces
1/4 cup cilantro
1/2 cup golden raisins
1/2 cup dried apricots (or any other dried fruit you have/like)
1/2 lemon juiced
1/4 cup slivered almonds (optional)

1. Season chicken with salt and pepper, coat a large pot or dutch oven with a thin layer of olive oil and brown the chicken in batches over high heat, don't crowd the pieces. Don't worry if the chicken sticks a little, its good for the flavor of the sauce. Set aside.

2. Add the onions to the pot and saute over medium heat until translucent, scraping up any bits clinging to the bottom, about 7 minutes. Stir in the garlic and all the spices.

3. Return the chicken to the pot with the tomatoes and chick peas. and stir in the stock- at least enough to cover, and simmer over low heat, or put in 325 degree oven.

4. After 30 minutes add the sweet potatoes and the butternut squash.

5. Continue to cook, with lid of pot ajar for  a total of 1-2 hours, the longer the better.

(you can do up to this point and refrigerate overnight, reheat before serving)

6. before serving add the dried fruit and heat thoroughly

garnish with chopped cilantro and almonds.

Serve with rice, couscous or quinoa.

Oct 13, 2019

Chocolate Cherry Oatmeal Cookies

I have always been a fan of Oatmeal Cookies, but sometimes they can be, admittedly, a little dull. This variation will shake things up with the flavors of Black Forest Cake. Of course, if you are looking for a good Oatmeal Cookie recipe and don't care for the chocolate cherry idea, simply choose your own mix-ins; raisins, cranberries, walnuts nothing at all.

Do not over-bake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.
If you use salted butter, omit the salt called for in this recipe.


  • 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup Earth Balance Buttery Sticks (2 sticks)
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 Tbsp vanilla paste or extract
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup dried cherries, cut in pieces if very large
  • 1 cup mini chocolate chips
  • 1/2 cup chopped toasted pecans (optional)
  • 3 cups "Quick" or "Old Fashioned" rolled oats 

How to:

1 Pre-heat oven to 350°F. 
Line baking sheets with parchment paper or Silpats.
2 In a large mixing bowl, beat butter or Earth Balance until creamy. Add the sugars, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract, and cinnamon.
3 Mix flour, salt, baking soda together. Mix the dry ingredients into the butter-sugar mixture. Stir in the cherries, chocolate and nuts. Stir in the oats.
4 Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
5 Bake until the edges of the cookies turn golden brown, about 14 minutes. Note that the cookies will seem underdone, but they will firm up as they cool.
6 Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

Sep 18, 2019

Korean Spare Ribs (Kolbi)

Kalbi (Korean Barbequed Beef Short Ribs)
Recipe courtesy Judiaann Woo

4 to 6 servings as a main course

5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

This Malaysian rice salad is ideal summer fare: light, cooling, and scented with
green herbs like basil, mint and kaffir lime leaves.
In Cradle of Flavor, James Oseland tells of stopping in a teashop on the northeast coast of Malaysia just before nightfall. The Chinese cook had only one dish left to offer him: a jasmine rice salad tossed with freshly toasted coconut and aromatic herbs so finely slivered that they looked like “green lace” draped over the rice. It was so intensely fragrant, Oseland says, that he became an instant convert.
Herbal Rice Salad is a perfect summer dish: light, delicately flavored, redolent of anise-flavored basil and cooling mint, citrusy lemongrass and lime. Before you begin, sharpen your knife since all the herbs must be slivered very finely. The author notes that the flavors of the salad are not cast in stone—you could add more of any herbs that please you, or even use other leafy herbs that are running riot in your garden—say lemon verbena, purple basil and black-stemmed mint.
Resist the temptation to skip the dried shrimp, however. They are available in most Asian markets, and, although pungent-smelling, these tiny crustaceans add just a whisper of the briny deep once they have been pulverized in a food processor and mixed with the rice. I did cheat on one ingredient, though—Instead of grating and toasting fresh coconut meat, I made do with the packaged variety, lightly toasted until it turned golden brown. I know fresh coconut would have been luscious, but even this poor second added richness to the rice salad.
This is a dish that engages all the senses—taste and smell of course, but also the sense of touch if you toss the rice with your hands as Oseland suggests. Its light green herbal flecks are cooling to the eye, and, as for the ear, well, you are likely to hear little whimpers of delight from everyone at your table.
Herbal Rice Salad
(adapted from James Oseland, Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore)
Makes 4 servings as a main course, 6 servings as a side dish
4 heaping tablespoons toasted grated coconut (recipe follows)
About 50 fresh lemon basil, Thai basil or Italian basil leaves (about 1 small bunch)
About 35 fresh mint leaves (about 1/2 small bunch)
About 60 fresh Vietnamese basil leaves or cilantro leaves (about1 small bunch) (see note)
1 thick stalk fresh lemongrass
3 whole fresh or thawed frozen kaffir lime leaves (see note)
3 to 4 tablespoons small dried shrimp (see note)
3 shallots, very thinly sliced lengthwise
5 cups cooked jasmine rice at room temperature (recipe follows)
2 tablespoons fresh lime juice
About 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Prepare the toasted grated coconut: If using fresh coconut see recipe below. If using packaged coconut (very finely grated and unsweetened), heat a skillet over a medium low flame. Add the coconut and with a spatula, gently stir until it begins to change color. Continue to stir until the coconut becomes a light caramel color. If it darkens too quickly, remove it from the heat and keep stirring. After a minute or so, return the pan to low heat and continue to stir until it has turned a rich golden brown. Place the toasted coconut in a bowl and allow it to cool. (If you have used shredded rather than finely grated coconut, place it in a food processor, and pulse until it resembles sawdust, 30 seconds to 1 minute.) Set the coconut aside.
2. Working in batches, stack the lemon basil leaves, roll up lengthwise into a tight bundle and slice crosswise as thickly as possible with a very sharp knife. You should have about 5 loosely packed heaping tablespoons of the sliced herb. Cut the mint leaves in the same manner; you should have about 3 loosely packed heaping tablespoons of the sliced herb. Finally, cut the Vietnamese basil leaves in the same manner; you should have about 5 loosely packed, heaping tablespoons of the sliced herb. Set all the herbs aside.
3. Cut off the hard brown bottom and the bristly green top of the lemongrass, which should leave you with a pale white and lilac piece about 5 inches long. Discard the 2 or 3 tough outer layers. With the same sharp knife, cut the lemongrass on the diagonal into the thinnest possible slices, making them as close to paper-thin as you can. (The lemongrass slices will be difficult to chew if they’re too thick.) Set the lemongrass aside.
4. Again with the sharp knife, remove the tough center vein and hard stem of each kaffir lime leaf. Cut the leaves lengthwise into the narrowest possible strips—as narrow as a strand of hair if your knife will allow it. (The lime leaves will be difficult to chew if they are sliced too thickly.) Set the sliced lime leaves aside.
5. Place the dried shrimp in a small food processor and pulse until you have a fine powder resembling sawdust. Set the powdered shrimp aside.
6. In a large bowl, combine the sliced herbs, lemongrass and lime leaves; the powdered shrimp; the shallots; and the rice. With a large spoon (or better yet, your hands, which will allow you to distribute the ingredients more evenly), combine the ingredients until the herbs and the rice are well mixed and the rice is free of clumps. Add the lime juice and mix once more.
7. Add the salt and pepper and taste for seasoning. Because the herbs and shallots are intensely flavored, you may need to add less than 1 teaspoon salt. This dish should be neither salty nor acidic. It should be subtle and intensely fragrant with the clean taste of each herb clearly coming through. Add a squeeze of lime juice if needed.
8. Transfer to a serving bowl and eat at once. The herbs in this dish will wilt and lose their zing if allowed to sit longer than 30 minutes.
Note: Look for Vietnamese basil, lemongrass, kaffir lime leaves and dried shrimp at markets carrying southeast Asian ingredients. If you cannot find peppery Vietnamese basil, substitute cilantro—As Oseland notes, it tastes nothing like Vietnamese basil, but its fresh, clean taste makes it a pleasant addition to the salad.
See below for recipes for Steamed Rice and Toasted Grated Coconut.
Steamed Rice
(from James Oseland, Cradle of Flavor)
Makes 4 generous servings, or 6 small servings
2 cups jasmine rice
2-1/2 cups water
1. Place the rice in a 1-1/2 or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy from the surface starch on the rice grains, about 20 seconds. Be careful not to massage the rice aggressively. You don’t want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with 3 more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse. Slightly cloudy water is fine. Leave the rinsed rice in the pot.
2. Add the cooking water to the rinsed rice. Gently shift the pot back and forth a few time, letting the rice settle in a flat, even layer at the bottom.
3. Place the pot over high heat and bring the water to a rolling, noisy boil. Allow the rice to boil vigorously for 15 seconds. Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don’t be tempted to lift or remove the lid during this time. You’ll lose essential cooking steam if you do.
4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes. This period ensures that the rice will be fully tender and makes it less prone to sticking to the bottom of the pot. Open the pot and fluff the rice gently with a fork, being careful to break as few grains as possible.
5. Transfer the rice to a deep serving bowl and fluff it again well with a fork, lifting it into a peaked mound. Serve the rice piping hot. (Editor’s note: If you are making the herbal rice salad, spread it out on a platter so that it can cool to room temperature.)

Toasted Grated Coconut
(from James Oseland, Cradle of Flavor)
Makes about 1-1/2 cups
Meat from 1 medium-sized coconut, cut into 1-inch pieces
1. Fill the work bowl of a regular-sized food processor one-third full with the coconut meat. (Be sure the pieces are no larger than 1 inch; larger ones will get caught in the processor blades.) Pulse until fluffy and light, 30 seconds to 1 minute. Don’t over-process, or the coconut will become gluey. Repeat until all of the coconut is grated.
2. Heat a 12-inch skillet (non-stick works best) over medium-low heat. When it’s hot, add the grated coconut and toast slowly, stirring often with a spatula and gently rotating the pan to disperse the coconut evenly around its surface. Continue until the coconut is the color of light caramel and pleasantly fragrant. (The coconut will color fairly evenly but some bits won’t noticeably change color.) This will usually take 10 to 20 minutes, depending on how dry the coconut is and the intensity of the heat. Resist the temptation to raise the heat. It’s easy to overbrown the coconut, which will make it taste bitter. (Conversely, if it’s underbrowned, it will taste bland.) If the coconut begins to burn or overbrown, immediately remove the pan from the heat, allow to cool for 1 minute, stirring the coconut constantly, and then return to low heat to continue cooking.
3. Transfer the toasted coconut to a bowl and set it aside for a few minutes to cool.
4. Place the cooled toasted coconut in the food processor, and pulse until it resembles fine sawdust, about 1 minute. Use immediately or store in the freezer where it will last for up to 3 months in a tightly sealed jar or plastic container or a zip-lock bag.

3 Day Chili- Winner of Westport Wakeman Town Farm Chili Cook-off

3-Day Chili Recipe
Inspired by Barbara Sibley of La Palapa
Serves 6

2 lbs gound beef (not extra lean)
6 guajillo chiles *
12 chiles de arbol *
2 cups chopped onion
2 tablespoons chopped garlic

3 Tablespoons canned, mashed chipotle chiles in adobo sauce*
2 cups tomato puree
2 teaspoons ground cumin

salt to taste
1 Tablespoon fresh oregano (or 1 teaspoon dried)
1 teaspoon black pepper
1 teaspoon thyme (dried or fresh)
1 bay leaf
¼ cup corn oil
2 cups cooked dried pinto beans
1 cup chopped, seeded red peppers
1 cup chopped, seeded poblano chiles
½ cup chopped seeded jalapeños *
2 tablespoons chopped cilantro

2 tablespoons pomegranate molasses

1. The day before making the chile, rinse the dried pinto beans well in several changes of water, cover with fresh water to 2 inches above the level of the beans, cover, and allow to soak overnight. The next day, drain the beans, and put in a pot with fresh water to cover by 2 inches and cook over medium heat, skimming any foam that develops, for one- two hours or until the beans are soft but not mushy. Do not add salt to the beans, as it can toughen them. 

2. Wearing gloves, wipe the chiles de arbol and guajillo chiles clean with a damp paper towel. Remove the stems and shake out seeds. Put the chiles in a hot dry pan and toast over high heat until fragrant, about 2 minutes. Place chiles in a non reactive bowl and pour one cup of boiling water over them. Allow to soak for 30 minutes. Blend well in a blender with as much of the soaking water as is need to blend well. Strain through a sieve. Mix in chipotles in adobo. Set aside chile puree.

3. In a deep sauté pan or 3 quart stock pot add the corn oil, onion and garlic and cook at medium heat until translucent. Remove and reserve.

4.Add the beef to the hot pan and sauté until no longer pink. Drain through a sieve to remove most of the fat. Return the beef to the pan with the onions and garlic.

5. Add the tomato and the chile puree* to the beef and cook for about 3 minutes at medium heat. Add in the oregano, cumin, black pepper, thyme, bay leaf and salt to taste. Continue to sauté for one or two minutes or until the spices are aromatic.

6. Stir in the cooked beans, chopped red pepper, poblano chiles, jalapeños and cilantro. Lower heat to a simmer and cook about 15 minutes or until some of the liquid is reduced. Stir in pomegranate molasses.

5. Allow Chili to rest at least 24 hours to let the flavors mellow.

Garnish as desired. For the cook-off chili was garnished with chopped mixed hot chile peppers and popcorn dusted with Ancho Chile Powder

*Note: This is a very spicy chili! If you prefer less heat you will want to experiment with the * items on the ingredient list and reduce the amounts accordingly.

Aug 10, 2019

The Best Lentil Salad Ever

The Best Lentil Salad, Ever
2 ¼ cups (1 lb.) Du Puy lentils, or green or brown lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins, dried cranberries or other dried fruit)
1/3 cup capers
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
Optional add-ins:
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Crispy seasonal veggies
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.
Copyright 2012 My New Roots at