Roasted Smashed Potatoes and Ketchup

 Source - Cook's Illustrated Magazine / Nov - Dec 2010

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Watch the potatoes carefully in the last 20-30 minutes - they should be well-browned and crispy but not burnt (it may be necessary to remove smaller potatoes that are done early).  A potato masher can also be used to “smash” the potatoes.

Ingredients:

4 pounds small Red Bliss potatoes (about 30 - 35), scrubbed (see note)
3/4 cup tablespoons extra-virgin olive oil
2 teaspoon chopped fresh thyme leaves
Kosher salt and ground black pepper

Equipment:

3 rimmed sheet pans, or 2 rimmed pans and a potato masher (or something else that can smash potatoes flat!)

Method:

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheets, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Switching pans half way through cooking time, cook on bottom and middle rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Using 6 Tbs oil, drizzle 3 tablespoons oil over each pan of potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. 

Sprinkle pans with thyme leaves and season generously with salt and pepper; using 6 tablespoons oil, drizzle each pan evenly with 3 tablespoons. 

Roast first pan of potatoes on top rack 15 minutes. After 15 minutes, transfer pan to bottom rack to continue to roast until well browned, 20 to 30 minutes longer. Meanwhile, place the second pan on the top rack to roast for 15 minutes.  After 15 minutes, transfer second pan of potatoes to the lowest available rack and continue to roast for 20-30 minutes.  As potatoes finish roasting, transfer them to a serving dish and keep warm.  Serve as appetizer with Ketchup.

Lebanese Kibbeh

Original Syrian Kibbeh Source 

The one actually made for dinner

Kibbeh

Ingredients

Kibbeh Shell

1 ½ cups cold water

2 cups bulgur wheat

1 pound ground turkey

2 peeled and roughly chopped yellow onions

1/2 tsp Coriander

1/2 tsp Allspice

1/4 tsp Cinnamon

2 teaspoons sea salt

Kibbeh Filling

2 tablespoons Olive oil

2 peeled and small diced yellow onions

1 pound ground turkey

1 tablespoon paprika

2 tablespoons chopped fresh mint

salt to taste

¼ cup toasted pine nuts

neutral-flavored oil for frying

Method

Soak the bulgur: Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.

Cook the filling: Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.

Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.

Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.

Make the shell: Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.

Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.

Form the Kibbeh:

Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.

Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.

Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.

Pull up the sides of the kibbeh shell and pinch the top.

Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.

Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.

Fry and Serve:

Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout.

Drain on a rack lined cookie sheet tray.

Notes

Make-Ahead: These are meant to be eaten when they are done cooking. However, you can keep this warm on a rack-lined cookie sheet tray in the oven at 165° for up to 30 minutes before serving.

How to Store: Cover and store in the refrigerator for 4 to 5 days. You can freeze these covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired number of kibbehs to a sheet tray lined with parchment paper and bake at 350° for 6-8 minutes or until hot on the inside.

You can use a combination of beef and lamb, but all lamb is traditional.

If the outside shell ingredients in the food processor are too dry and not moving, add a few tablespoons of water. If it’s too wet, add some flour or corn starch.

Be sure to have little bowls of water and or oil to dip your hands in before forming the kibbeh so the meat does not stick.

There should be enough oil to cover half of the kibbeh while they’re cooking.

If at any point the kibbeh is sticking to your hands at all, just lightly coat your hands in a little bit of cold water.

Black Eyed Pea Dip

 Source

Ingredients

1 (8-oz.) pkg. cream cheese, softened
2 (15-oz.) cans black-eyed peas, rinsed, drained, and divided
1 1/2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce
1/2 teaspoon kosher salt, divided
1 cup diced ham
1/4 cup finely chopped scallions
1/4 cup finely chopped roasted red bell pepper
1 (8-oz.) block Monterey Jack cheese, shredded and divided
2 (4-oz.) fresh tomatoes, chopped (about 1 cup)
2 tablespoons finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon minced fresh jalapeño

Tortilla chips / Celery / Toast / Etc for Dipping

Method

Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.

Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.

Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.

Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.

Colombian Empanadas

 Can be prepared 1 day ahead of time, heat before serving

Ingredients

Dough

• 1 ½ cups precooked yellow cornmeal masarepa
• 2 cups water
• 1 tablespoon vegetable oil
• ½ tablespoon sazon Goya with azafran
• ½ teaspoon Salt

Filling

• 2 cups peeled and diced potatoes
• 1 chicken or vegetable bouillon tablet
• 1 tablespoon olive oil
• ¼ cup chopped white onions
• 1 cup chopped tomato
• ¼ cup chopped green onions
• 1 chopped garlic clove
• 2 tablespoon chopped red bell pepper
• ½ pound ground pork and beef
• ¼ teaspoon black pepper
• ½ teaspoon sazón with azafran
• ½ teaspoon salt
• 2 tablespoon chopped fresh cilantro

Method

Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. Meanwhile make the filling.

Cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.

Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

Form the empanadas

Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

Fill a large pot with vegetable oil and heat over medium heat to 360° F.

Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.

Rhode Island Pizza Strips

 Source

" . . . [P]izza strips are sold and served at room temperature, but they’re also great fresh out of the oven. To help the strips last, allow them to cool completely, then seal in an airtight container for up to three days. " - Lasalle Bakery, Saveur

Ingredients

For the biga:
⅛ tsp. active dry yeast
1 cup bread flour, or all-purpose flour
For the dough and assembly:
1⅛ tsp. active dry yeast
4 cups bread flour, or all-purpose flour
1 Tbsp. kosher salt
3 Tbsp. plus 1 tsp. extra-virgin olive oil, divided

For the sauce:
One 28-oz. can crushed tomatoes
2 Tbsp. extra-virgin olive oil
2 tsp. dried basil
2 tsp. granulated garlic
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. kosher salt
¼ tsp. freshly ground black pepper

Method

Make the biga: In a medium bowl, stir together the yeast and ½ cup of room-­temperature water and set aside until foamy, about 5 minutes. Using a fork, mix in the flour until a shaggy dough forms. Cover with plastic and set aside in a warm place until doubled in size, about 4 hours. Transfer to the fridge to ferment for 10–12 hours.

Make the dough: In a stand mixer fitted with a dough hook, stir together the yeast and 1⅔ cups of room-temperature water and set aside until foamy, 5–10 ­minutes. Add the flour, salt, and the reserved biga and mix on medium-low until the dough is smooth and elastic, 6–8 minutes. Grease a large bowl with 1 teaspoon of the oil, then shape the dough into a ball and transfer to the bowl to rise. Cover and set aside in a warm place until doubled, 1–2 hours.

Meanwhile, make the sauce: In a medium bowl, stir together the tomatoes, oil, basil, granulated garlic, oregano, ­parsley, salt, and black pepper and set aside.

Position a rack in the center of the oven and preheat to 425°F. Grease the bottom and sides of an 18- by 13-inch rimmed baking sheet with the remaining 3 tablespoons of oil, then turn the dough out onto it. Gently push and stretch the dough to the edges of the baking sheet; if it’s too elastic, set aside for 10–15 minutes, then repeat. Spoon the sauce onto the dough, then use the back of a spoon to spread it in an even layer, leaving a ½-inch border of crust. Set aside until the dough is puffed, 20–30 minutes.

Bake, rotating the baking sheet halfway through, until the crust is golden and crisp on the bottom and the sauce has reduced slightly, 20–25 minutes. Transfer the ­baking sheet to a wire rack to cool to room temperature.

Using scissors or a knife, halve the pizza lengthwise. Rotate the baking sheet a quarter turn, cut the pizza into 3- to 4-inch strips, and serve.

Nashville Hot Chicken Smashed Meatball Sandwiches

 Sources: Here and Here

Serves 12

Ingredients

Meatballs:
2 pounds ground chicken
2 large eggs
2/3 cup breadcrumbs
1/4 cup milk
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Couple dashes hot sauce

To Coat:

4 large eggs whisked

1 cup all-purpose flour

2 cups panko breadcrumbs

Oil for browning

Sauce:

1/4 cups plus 2 tablespoons cayenne pepper

2 tablespoons light brown sugar

1 teaspoon chili powder

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon paprika

1.5 cups vegetable oil

Kosher salt and coarse black pepper

Ranch dressing for serving

Pickles for serving

30 - 36 Slider Buns (Small Hamburger Buns)

Method

Preheat Oven to 425 degrees

In a large bowl, combine the ground chicken, egg, breadcrumbs, milk, salt, black pepper, granulated garlic, oregano, red pepper flakes, and hot sauce until well combined. Shape into 30-36 balls (one for each bun).

Set up a dredging station by placing the flour in one bowl, the whisked eggs in a second bowl and the panko breadcrumbs in a third. Dredge the meatballs by rolling in flour first, then in egg and finally in panko until well coated. Set aside.

Heat large frying pan over high heat for a minute, then coat with about 2 tablespoons oil. Working in batches, sear meatballs in the pan for 30 seconds to 1 minute before using a heavy spatula to flatten them until they’re about 1/2-inch-thick.  Transfer to a large rimmed baking sheet about 1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

To make the Nashville hot sauce, carefully whisk together the spices, and brown sugar.  Gently heat the 3/4 cup oil.  Carefully whisk the spices into the hot oil until dissolved and evenly combined. 

Serve meatball sandwiches with hot sauce, ranch dressing and pickles. Enjoy!

Crab Dip

 Source

Ingredients

1 lemon
3 tablespoons tomato paste
1 tablespoon honey
1 cup mayonnaise
2 tablespoons thinly sliced chives
1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons 'Rub with Love' Crab Cake Mix, plus more to taste
1 hard-boiled egg, finely chopped
1 pound fresh Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces of crab left whole (1 lb of canned crab also works!)

Ideas for serving:

Toast points, rye cocktail bread, pita chips, pretzles, potato chips, crackers, celery, carrots, etc

Method

Grate the zest from the lemon, measuring out 2 teaspoons.

Cut the lemon in half and squeeze, measuring out 1 tablespoon of juice and removing any seeds. (Reserve the rest of the lemon for seasoning the dip with more juice later.)

Put the lemon zest and juice in a large bowl, add the tomato paste and honey, and whisk together until smooth.

Whisk in the mayonnaise, chives, cherry pepper, and Rub with Love Crab Cake Mix. Using a rubber spatula, gently fold in the egg.

Add the crabmeat to the bowl and toss it with the dressing.

Season to taste with more Crab Cake Mix and more lemon juice if needed.

Set a bowl of crab dip on a large platter and surround it with potato chips for dipping.

Seeded Honey Thins

 Source

Yields approximately 35 Thins

Ingredients

150 g sesame seeds
40 g pumpkin seeds
30 g sunflower seeds
100 g honey
1 tbls sunflower oil
1 good pinch Malden salt
½ lemon, zest only

Method

Preheat the oven to 350°F

Heat a shallow pan to medium, add the sesame seeds. Heat and stir until golden, add the pumpkin and sunflower seeds, stir and remove from the heat. Now add the honey, salt, zest and oil, stir. Spread the mixture with a spatula or palette knife on a parchment lined baking tray as best as you can and as thinly as possible.

Bake 5-10 mins, or until golden. Remove from the oven. As the thins cool, they begin to harden, cut into even size pieces if that’s what you like or cut into shards.

Store in an air-tight container for up to 2 weeks. They will soften and become more chewy over time but are still good to eat.

Tandoori Asparagus

 Tandoori Asparagus. (Spicy Grilled Asparagus), from "Ajanta ", By Lachu Moorjani

Yield: 4-6 servings

Ingredients

1 pound asparagus (Thicker stalks cook better in the grill basket)

Marinade:
1/4 cup oil
I TBS finely minced garlic
1tsp sal
1/3 tsp clove powder
1 teaspoon toasted ground cumin powder

2 TBS lemon juice

Method

1.Wash asparagus and let dry. Remove the fibrous, inedible part from the bottom of the asparagus by breaking it off.

2. Mix all the marinade ingredients in a large 6- to 8-quart bowl (John recommends a gallon-sized plastic freezer bag instead). Add asparagus and toss gently by hand to coat (John shakes it well in the bag). Marinate for about 2 hours.

3. Grill in a grill basket over 400-450° until tender

Cheddar and Pear Wholemeal Tarts

Source: here, here, here and here (and probably more)

Ingredients

•  2 tablespoons (1/4 stick)  unsalted butter
• 1 large onion, halved and cut into 1/4-inch slices
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon pepper, or more to taste
• 1 batch Wholemeal Pastry dough - recipe below
• 1/2 cup mascarpone cheese
• 1 cup shredded sharp Irish cheddar cheese, divided
• 2 firm-ripe pears, cored and thinly sliced
• 2 tablespoons chopped walnuts, almonds, or pistachios

Method

In a large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Reduce the heat to very low, add vinegar, salt and pepper, and cook, stirring occasionally, until onion is golden, 25 to 35 minutes. Add more salt and pepper to taste and set aside to cool.

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

On a lightly floured surface, roll out dough and cut into 4-6 inch circles; transfer to the prepared baking sheet. Spread with mascarpone cheese, leaving a small border. Top with about half of Cheddar cheese, then onion and pears. Carefully fold dough border over to create a lip around fillings, crimping every inch or two. Bake for 25 minutes.

Sprinkle on remaining Cheddar cheese and walnuts. Continue baking until crust is golden and pears are tender, about 5 minutes. Set aside to cool 5 minutes before serving. Serves 6 to 8 as a main dish

Wholemeal Pastry

Ingredients

• 300g Plain wholemeal flour
• 75g Butter (unsalted) (cold)
• 75g Lard (cold)
• 1pinch Salt
• 4 tbsp Water (ice cold)

Method

Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs, (or even easier- blend it in a food processor).

Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape. Roll rather than stretch the dough. Use the dough according to the recipe, and if possible allow to chill 15 minutes in the fridge before being baked.

Mini Cornbread Waffles with Cranberry sauce and Bacon

 Source for cornbread waffles

Prepare mini waffles using recipe below.  Top with your favorite cranberry sauce and a small piece of prepared thick-cut bacon (maple glazed if desired). 

Ingredients

3/4 cup (100 grams) coarse yellow cornmeal

3/4 cup (100 grams) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 tablespoon (15 ml) molasses

1 cup (235 ml) buttermilk, well-shaken

4 tablespoons (55 grams) melted unsalted butter

1 large egg

Method

Combine cornmeal, flour, baking powder, baking soda and salt in the bottom of a medium bowl. In a smaller bowl, whisk molasses, butter, buttermilk and egg until combined. Pour into dry ingredients and stir to combine. Let batter rest for 10 minutes. Heat waffle iron according to manufacturer’s instructions; I found a medium heat just fine here.

Brush waffle iron with melted butter or coat with nonstick spray. Drop 1 tablespoon puddles of batter onto iron (several at a time).  Cook until lightly browned.

Potted Bing Cherries

Source - Ad Hoc at Home Cookbook 

Potted Cherries 

Ingredients

1 pound fresh cherries, pitted (Bing cherries if you can get them)
2 sprigs fresh tarragon, approx. 4" in length
3/4 cup sugar
3/4 cup balsamic vinegar
1.5 cups water
30 black peppercorns

Method

1) Bring sugar, vinegar, water and peppercorns to a boil, stirring to dissolve sugar and combine.
2) Allow to cool, then remove peppercorns and pour over cherries.
3) Add tarragon to mixture and refrigerate for at least 24 hours. The cherries taste best after 4-5 days and last a few weeks, refrigerated.

Serve cherries with a cheese tray

Corn Fritters with Pickled Onions and Creamy Dip

Source 

Yield about 20 fritters

Fritters

Ingredients

• 9 ears of corn (about 4.5 cups corn)
• 6 scallions, both white and greens finely chopped
• 3/4 cup chopped chives
• About 1.5 cups (9 ounces) grated sharp cheddar
• 1 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 6 large eggs
• 1.5 cup all-purpose flour, plus 3 more tablespoons if needed
• Olive or a neutral oil for frying (such as safflower)

Method

Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears until you have aprox 4.5 cups corn (amount will vary slightly)

Add scallions, chives, cheese, salt and black pepper to taste.  Stir to evenly combine. Taste for seasoning.   Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture. Add 1.5 cups of flour and stir to thoroughly coat. The mixture will be mostly kernels and just a little visible batter to bind it. A scoop of it should hold its shape unless pressed down; if yours does not, add the remaining flour. 

Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter (about 1/8 cup or two tablespoons) and press it gently to flatten it. Smaller fritters are easier to cook. Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.

Cook remaining fritters in the same manner, adding more oil as needed. 

Do ahead: Fritters keep well in the fridge for up to 3 days - serve at room temp or reheat in 350 degree oven.

Pickled Red Onions

Ingredients

• 1 a small red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 teaspoon granulated sugar
• Slightly heaped 1/2 teaspoon kosher salt

Method

Combine red onion, red wine vinegar, 1/4 cup cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled in about 30 minutes - the longer they sit the more pickled they will be.

Dip

Ingredients

• 1 cup sour cream or plain, full-fat yogurt
• 1 to 2 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• Pinches of salt
• 1 small minced or crushed clove of garlic

Method

Stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.

Muhammara Dip

Source here  and here

Ingredients

3 medium red bell peppers (about 1.5 pound total), or about 2.25 cups drained jarred roasted red peppers
3/4 cup walnut halves

1/2 small lemon
1/2 cup fresh whole wheat breadcrumbs

2 tablespoons olive oil
2 tablespoon pomegranate molasses
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 teaspoon Aleppo or dried red pepper flakes

1/4 teaspoon granulated sugar

Method

If using fresh peppers, turn a gas burners to the highest setting and set 1 medium red bell pepper directly on the flame. Use a pair of tongs to turn the pepper occasionally until the skin is completely blackened, about 8 minutes. (If you don’t have a gas stove, roast them in the broiler or on the grill).  Repeat with each pepper. Transfer to a heatproof bowl and cover with plastic wrap, aluminum foil, or a pot lid. Let the peppers steam and cool while you toast the walnuts.

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Spread walnuts out in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until toasted and fragrant, 8 to 10 minutes total. Transfer to the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 10 (1-second) pulses. Transfer 2 teaspoons chopped walnuts to a small bowl and reserve for garnish.

Remove and discard the skin of the peppers with your fingers (it’s okay if a few blackened bits of the skin remain). Remove and discard the stem and seeds, then tear the peppers into large strips (if using jarred peppers, tear into large strips). Place peppers in bowl of food processor.

Squeeze the lemon until you have 1 teaspoon juice. Add to food processor.

To food processor, add fresh bread crumbs, olive oil,  pomegranate molasses, Aleppo pepper flakes, kosher salt, ground cumin, and granulated sugar. Pulse, scraping down the sides of the bowls as needed, until the muhammara is uniform and mostly smooth but still a bit rustic and chunky, about 25 (1-second) pulses. Transfer to a serving bowl and garnish with a drizzle of pomegranate molasses and the reserved walnuts.

Store leftover muhammara in the fridge for up to 1 week. You can also store it in an airtight container in the freezer for up to 3 months.

Pita Chips

 Source - King Arthur Flour

Ingredients

Dough:

1 3/4 cups (206g) White Whole Wheat Flour or White Flour
1 1/2 cups (180g) Bread Flour
1 1/2 teaspoons (9g) salt
1 1/2 teaspoons instant yeast
1 1/4 cups (283g) water, lukewarm
2 tablespoons (25g) vegetable oil

Topping:

1/2 cup (99g) olive oil
1 tablespoon flaky sea salt

Method

Mix and knead the dough ingredients together to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

Preheat the oven to 450°F, with a pizza stone or heavy baking sheet on the bottom rack.

Gently deflate the dough, and divide it into 8 pieces.

Shape each into a ball, cover, and let rest for 10 minutes.

Working with two pieces of dough at a time, roll each into a 6" circle. Transfer them to the hot stone.

Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

Repeat with the remaining pieces of dough.

Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

Brush rounds with oil, and sprinkle with salt (or other toppings of your choice - feel free to get creative with spices).

Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

Bake the chips in a preheated 375°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

Remove the chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Totchos (Tater Tot Nachos)

Source: Umami Girl 

Ingredients

48 ounces frozen tater tots
8 ounces extra-sharp cheddar
3 plum tomatoes

3/4 cup sour cream
1.5 teaspoon onion powder
3/4 teaspoon fine sea salt
4 - 8 ounces can sliced black olives, drained
1/2 cup minced red onion
1/2 cup minced fresh cilantro leaves
Pickled jalapeño slices, drained, to taste

Method

Preheat oven to 425°F with a rack in the center.  Arrange frozen tater tots in a single layer on a rimmed half-sheet pan lined with parchment.

Bake tater tots for 25 minutes. Meanwhile, prep the remaining ingredients:

Shred the cheddar on the large holes of a box grater. Core, seed, and dice the tomatoes, and let any excess liquid drain away.

In a small mixing bowl stir together the sour cream, onion powder, and salt.

Remove tater tots from oven. Sprinkle about ⅔ of the cheese evenly overtop and return to pan oven for a minute or two, until cheese is melted.

Heap cheesy tots onto a serving plate — or serve them right from the baking sheet.
Dollop sour cream mixture over tater tots.
Sprinkle with tomatoes, olives, onion, cilantro, jalapeño, and remaining cheese.

Salad with Grilled Nectarines with Gorgonzola and Hazelnuts

Source: Pioneer Woman and Smitten Kitchen

Serves 10

Ingredients

5 nectarines, halved and pitted (1 half for each serving)

Olive oil, for grilling

6 teaspoons honey 
6 teaspoons Dijon mustard 
6 teaspoons white wine vinegar 
1 1/2 cup olive oil 
Salt and freshly ground black pepper

1 cup hazelnuts, toasted 
18 ounces spring mix salad greens
6 ounces Stilton, Gorgonzola or other blue cheese

1 1/4 cup fresh mint leaves (aprox)

Method

Prepare the fruit: Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side.

In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper to taste.

In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the toasted hazelnuts.

If plating - divide the salad among 10 plates. Place a nectarine half on each serving. Crumble cheese and divide on top of salads.  Sprinkle with chopped mint.

If serving in a bowl, place salad in serving bowl and arrange nectarine halves on top.  Drizzle the nectarines with a little more dressing. Crumble the blue cheese into chunks and distribute on salad.  Sprinkle with chopped mint.

Sesame Prawn Toast

Source

Sesame Prawn Toast

Ingredients

• 6 slices of bread, or 8 depending on size
• 150g of prawns, raw, de-veined
• 1 garlic clove, large
• 1 knob of ginger, thumb-sized
• 3 spring onions
• 1 red chilli, deseeded
• 1 egg
• 1 dash of soy sauce, (make sure you use gluten-free if making a GF version of this dish)
• 1 dash of sesame oil
• rice flour, just enough to bind the mixture so it's not too sloppy
• sesame seeds
• oil, for deep frying (I used groundnut, but sunflower or vegetable will do the job)

Method

1. Roughly chop the prawns, garlic, ginger, onions and chilli and stick the lot in a food processor with the egg, soy and sesame oil. Blitz until you have a paste, adding a little bit of rice flour if your mixture is too sloppy
2. Spread the mixture generously over the slices of bread, with more in the middle than the edges. Pour you sesame seeds into a bowl big enough to fit in the sliced bread and dunk it, prawn mixture side down, into the seeds to stick
3. Cut your slices into two or four triangles (again, this depends how big your slices are – gluten free bread tends to come up smaller, so I only cut mine in half)
4. Heat up the oil in a wide heavy-bottomed pan and use a fish slice to carefully place them in the hot oil, sesame side down. Leave them for 3-4 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. Do this in batches, so you don’t overcrowd the pan
5. If you put too many in at once, your oil will cool and your toast will get soggy. Once it’s nicely golden, fish your prawn toast out of the oil and drain it on kitchen paper, before serving with sweet chili

Carrot Dumpling Filling

Source

Carrot Dumpling Filling

Ingredients

• 1 pound (450 grams) carrots, coarsely chopped
• 1 cup dried shiitake mushrooms, rehydrated
• 4 cloves garlic
• 2 slices ginger
• 3 tablespoons sesame oil (or vegetable oil)
• 2 large eggs, beaten
• 1 cup bamboo shoots, minced
• 1/4 teaspoon white pepper powder
• 1 tablespoon light soy sauce
• 1/2 teaspoon salt

Method

• Rinse shiitake mushrooms and transfer them to a bowl. Add hot water to cover. Rehydrate for 30 minutes, or until tender. Rinse with water again and gently rub by hand to remove dirt from the surface. Drain and set aside.
• Add carrots, shiitake mushrooms, garlic, and ginger into a food processor. Pulse until all the ingredients are minced, but not turned to mush.
• Heat 2 tablespoons oil in a nonstick skillet over medium heat until warm. Add the minced carrot and shiitake mushrooms. Cook and still until the carrot is completely cooked through. Transfer to a large plate to cool.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the beaten eggs. Stir and chop the eggs with a spatula, until the eggs are cooked through and turned to small bits. Transfer to a large plate to cool.
• When the eggs and carrot mixture have cooled, transfer them to a large bowl. Add bamboo shoot, white pepper powder, light soy sauce, and salt. Mix with a spatula, until everything is mixed well.

Mushroom Dumpling Filling

 Source (includes a sauce and cooking instructions - all you need to prepare is the filling)

Chinese Mushroom Dumpling Filling

Ingredients

• 2 tablespoons sesame oil
• 2 shallots, chopped
• 4 cups shiitake or cremini mushrooms, chopped
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• 2 tablespoons low sodium soy sauce or tamari
• Black pepper
• 2 cups roughly chopped spinach or bok choy

Method

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. 
2. Remove from the heat and let cool.