recipe

January in the Kitchen – Quick Roast Chicken with Citrus, Sumac, and Pomegranate
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January in the Kitchen – Quick Roast Chicken with Citrus, Sumac, and Pomegranate

Roast Chicken with Citrus, Sumac and Pomegranate

This recipe is Florida in the middle of winter…sunny citrus, bright sumac, and pomegranate. It’s a winning combination and one that tugs at memories for me. Just out of college I moved from warm and sun-drenched Florida to New York in mid-January. It was quite a shock on many levels; living in a one-bedroom apartment with four other young women, the high cost of food, cold, and worst of all…no citrus. I grew to love New York, but citrus remained out of my price range at the local markets. My parents had seven trees of different varieties in their back yard in Florida. They were unusual varieties, the kind you don’t find in the store because they don’t ship well, the kind that were especially delicious. I craved them. The highlight of that first winter was the box of citrus shipped from home (at great expense). I was a good roomie and shared.

I didn’t spend much time cooking back then, but I would have loved this recipe.

Roast Chicken with Sumac, Pomegranate and Citrus

Roast Chicken with Sumac, Pomegranate and Citrus

If you are not familiar with sumac (it’s new to me and I am still experimenting), it’s related to poison ivy but won’t give you a rash. The powder I found at my local spice shop is staghorn sumac and is not poisonous. The berries are dried and ground before being sold. I have read that some companies add salt to their sumac, so read the package before you purchase it.

Sumac

Sumac

Sumac adds a lovely red color to food and is considered a “flavor enhancer”. It has a tart, berry, and lemony flavor and can be used in place of lemon when you want the flavor without the acid of citrus. It is known to have antimicrobial and antioxidant qualities as well as helping with digestion.

Sumac is most often used in Middle Eastern cooking. It’s a major part of the spice mix Za’atar, and sometimes used in fattoush and tabbouleh.

Chicken brush

  • 2 Tablespoons peanut oil
  • 2 Tablespoons pomegranate concentrate
  • 1 teaspoon sumac
  • 1 Tablespoon honey
  • 2 Tablespoons soy sauce
Sumac, pomegranate brush for chicken

Sumac, pomegranate brush for chicken

  • 1 navel orange
  • 1 tangerine
  • ½ lemon
  • fresh sprigs of thyme and rosemary
  • 4 leg-thigh chicken quarters
  1. Preheat the oven to 475 degrees F (very hot)
  2. Line a baking sheet with parchment paper or aluminum foil
  3. Mix together the ingredients for the sauce or brush.
  4. Wash the citrus and then thinly slice it using a sharp knife or mandolin; you want slices about ¼ inch thick or less. Remove any seeds.
  5. Lay the citrus on the baking sheet. Try not to overlap the slices.
  6. Cut the legs from the thighs, making two pieces
  7. Place the chicken, skin side up, on top of the citrus slices.
  8. Brush the chicken with the sauce.
  9. Bake for 35 minutes or until the chicken is brown and cooked, and the citrus is caramelized.
  10. Serve with the citrus; the carmelized citrus is delicious, skin and all.
Roast Chicken with Sumac, Pomegranate and Citrus

Roast Chicken with Sumac, Pomegranate and Citrus

I think Angie at the Novice Gardener and her friends at Fiesta Friday will like this one.

Fiesta Friday

Fiesta Friday

January in the Kitchen – Sausage Rolls
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January in the Kitchen – Sausage Rolls

These sausage rolls have been a big hit at parties, movie nights, and TV sporting afternoons. Sausage rolls are part of my English heritage, I remember my grandmother making them. She was wonderful with all kinds of pastry; I’m not nearly so clever. For those of you who are not familiar with them, sausage rolls are similar to “Pigs in Blankets”, an American favorite. But, much, much better! They are traditionally eaten on Boxing Day, the day after Christmas when the servants had a day off (if you lived in the Downton Abbey era).

Sausage Rolls

Sausage Rolls

I’m going to give two sets of directions, one with the sausage made from scratch and one with doctored store bought sausage. I’ve done them both ways, both are good. I’m not talented with pastry and used commercial all butter frozen puff pastry from Pepperidge Farm; but I invite you to make your own if you are so inclined. They would be even better.

This recipe was adapted from one in the New York Times by David Tanis.

Sausage Roll recipe #1 (from scratch)

  • 2 pounds port shoulder, not too lean, have it ground coarse (you can have the butcher grind it for you or do this in a food processor with the metal blade)
  • 2 teaspoons of kosher salt
  • ½ teaspoon of black pepper
  • Pinch red pepper flakes
  • ½ teaspoon ground coriander
  • ¼ teaspoon nutmeg
  • ¼ teaspoon mace
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 2 tablespoons chopped fresh sage or 1 tablespoon dried
  • 2 tablespoons chopped parsley

Sausage Roll recipe #2 (Cheater’s rolls)

Before you make the “cheaters rolls”, check the seasoning of your sausage by frying a bit in a skillet. The sausage may not need any extra spicing up and could be fine as is.

No one needs to know you didn’t make these from scratch.

  • 2 pounds mild pork sausage either bulk or removed from casings
  • Pinch red pepper flakes
  • 1/4 teaspoon ground coriander
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon mace
  • 1 teaspoons chopped fresh thyme or ½ teaspoon dried
  • 1 tablespoons chopped fresh sage or ½ tablespoon dried

Pastry and Assembly

  • 1 package all butter puff pastry
  • 1 egg, beaten for egg wash
  1. Defrost the pastry if frozen.
  2. Mix the pork with all the seasonings in a large bowl, incorporating evenly.
  3. With wet hands form the sausage into 4 logs or rolls about 9 inches in length. Wrap each in plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 375 degrees F
  5. Line two sheet pans with parchment paper
  6. Working one at a time, roll each pastry sheet into a rectangle approximately 9 by 10 inches, cut in half to make 2 pieces each about 9 by 5 inches.
  7. Unwrap each sausage roll from the plastic and place it in the center of one rectangle. Wet one of the long edges with a bit of water to seal the pastry and roll it up, tucking in any pastry at the ends.
  8. With the seam side down, cut each log into 8 pieces.
  9. Lay the pieces pastry side up (seam down) on the baking sheets and brush with the beaten egg.
  10. Repeat with the other pastry sheet.
  11. Bake for 25 minutes until the pastry is crisp and brown, and the sausage cooked.

Cool for a few minutes before serving, these are good warm or served at room temperature. They are even good for breakfast the next day reheated in the oven. Serve with a good spicy brown mustard such as the one here

These are excellent with a cold beer (or champagne).

 

January in the Kitchen – Vegetarian Chili with Beer and Butternut Squash
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January in the Kitchen – Vegetarian Chili with Beer and Butternut Squash

Vegetarian Chili with Beer and Butternut Squash

Even non-vegetarians will love this chili! Our son, a definite carnivore, said it was his favorite of the three. The chili is better the next day once flavors meld, perfect for a party since it can be made ahead. Reheat gently before serving. party food. This recipe will feed 8 hungry hikers.

The recipe is adapted from the vegetarian-cooking app by Lukas Volger. I used Magic Mineral Broth for the vegetarian stock; you’ll need about 4 cups. If you are gluten free, consider using dry cider in place of the beer.

Start by soaking the beans the day before you intend to make the chili.

  • 1 pound of dried beans of medium size 

    Pinquitos

    Pinquito beans

  • 4 guajillo or ancho chiles, dried 

    Dried Guajillo Chili

    Dried Guajillo Chili

  • 1 large onion, roughly chopped
  • 3 medium carrots, peeled and roughly chopped
  • 8 cloves of garlic
  • 2 small fresh chilies such as Serrano, stemmed and seeded
  • ¼ cup of vegetable oil such as canola or sunflower
  • 1 tablespoon tomato paste
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon sweet paprika
  • 1 – 2 teaspoons of kosher salt
  • 2 cups of dark brown ale
  • 1 28-oz can of chopped or crushed tomatoes
  • 3 tablespoons of brown sugar
  • 4 cups of vegetable stock, such as Magic Mineral Broth
  • 4 cups of cubed winter squash, (1/2 inch cubes) 
  1. Soak the beans the night before you intend to make the chili. Start by rinsing the beans and picking them over to remove any stones. Cover them with plenty of cool water and leave overnight.
  2. Briefly toast the cumin and fennel seeds in a dry skillet until golden brown. Crush in a spice grinder or mortar and pestle.
  3. Cover the dried chilies with hot water and soak for about 10 minutes, until softened. Drain, reserving the soaking water. Stem and seed the chilies, chop them coarsely.
  4. Combine the onions and carrots in a feed processor and chop finely.
  5. Heat the oil in a large pot or Dutch oven. Add the carrot-onion mixture, cook on medium until soft, about 10 minutes, stirring occasionally.
  6. Add the soaked chilies, garlic, and fresh chilies to the bowl of the food processor. With the motor running, pour in a few tablespoons of the chili soaking water. You want to puree the contents into a smooth paste. Stop and scrape down the sides of the bowl as needed.
  7. Add the chili paste to the onions and carrots in the pot. Add the crushed cumin and fennel seeds, paprika, cocoa powder, and salt. Cook about 5 minutes until thick.
  8. Add the beer and scrape up any browned bits.
  9. Add the drained beans and stir
  10. Add the can of tomatoes and the stock.
  11. Bring to a boil, partially cover the pot, and cook for 60 minutes or until the beans are almost tender.
  12. Add the cubed squash and cook for another 30 minutes until the beans and squash are cooked. Taste a few beans to make sure they are done.
  13. Add additional stock or water as needed if the chili seems too thick. If you reheat the chili you will probably need to add more stock or water.
Vegetarian Chili

Vegetarian Chili

Serve with rice. Garnish with sour cream, chopped onion, shredded cheese, and cilantro.

January in the kitchen – Chicken Chili with Beans and Sweet Potatoes
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January in the kitchen – Chicken Chili with Beans and Sweet Potatoes

Chicken Chili with Beans and Sweet Potatoes

This is the second of three chili dishes, and the only one made in a slow cooker. I used Good Mother Stallard beans, but you could use dry tepary or navy beans. You need to start by soaking the beans the night before.

Heirloom dried beans

Heirloom Good Mother Stallard Beans

  • 1 pound of dried tepary, navy or other bean of choice
  • 10 boneless chicken thighs, cut into 1 inch pieces
  • 4 slices of thick bacon, chopped into ½ inch pieces
  • 2 dried whole pasilla peppers
  • 4 cups of chicken stock such as Magic Mineral with Chicken
  • 2 yellow onions, chopped
  • 2 Anaheim or poblano peppers, seeded, ribs removed and cut into 1/3 inch dice
  • 1 small Serrano or jalapeno pepper, seeded and minced
  • 1 tablespoon chopped garlic
  • 1 tablespoons sweet paprika
  • 1 tablespoon of mild chili powder
  • 1 tablespoon of unsweetened cocoa powder
  • 1 tablespoon of tomato paste
  • 1 tablespoon of honey
  • 2 cups of peeled, cubed sweet potatoes (1 inch)
  • Salt to taste
  1. Rinse the beans; pick them over to remove any stones. Place in a large pot and cover with at least 2 inches of cold water. Soak the beans overnight.
  2. The next day, drain and rinse the beans again. Cover with cold water, add the whole dried pasilla peppers to the water and bring to a boil and cook until the beans are soft but still retain some bite. Depending on your bean type this will take an hour or more. Cool in the cooking water, removing and discarding the dried pepper.
  3. Heat a skillet and fry the bacon until crisp, drain on paper towels.
  4. In the bacon fat remaining in the skillet, sauté the chopped onions on medium heat until softened (about 10 minutes), add the garlic and fresh peppers. Continue to cook on low for another 5. Sprinkle with paprika, chili powder and cocoa, stir well then add the tomato paste and honey and stir again. Add one cup of the chicken stock to the skillet and stir up any crusty bits in the pan.
  5. Drain the beans over a bowl so you can keep the cooking water.
  6. Add the chopped chicken to the slow cooker, cover with the onion and spice mixture, drained beans, bacon, cubed sweet potatoes, and remaining 3 cups of chicken stock. Stir well.
  7. The liquid level should just cover the beans and chicken. Add some bean cooking liquid if needed.
Into the Slow Cooker

Into the Slow Cooker

  1. Cook on low for 6 hours.
  2. Serve garnished with shredded cheese, yogurt or sour cream, finely chopped red onion, and cilantro.
Chicken Chili with Beans and Sweet Potatoes

Chicken Chili with Beans and Sweet Potatoes

January in the kitchen – A Tale of Three Chilies
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January in the kitchen – A Tale of Three Chilies

Chili Time – A Bowl of Red

I have a confession; I don’t like New Year’s Eve. My idea of a great New Year’s Eve is snuggling in bed at 10 pm with my hubby and a good book. But, New Year’s Day is an entirely different story. It’s the beginning of a new year and I can’t think of anything better than taking a long hike in the redwoods with the dogs, and being surrounded by good friends. That’s how our annual New Year’s Day hike and chili party got started. The first year there were only two of us hiking, but it was magical. Shrouded in fog and a light drizzle, we walked through an empty forest while the moisture dripped from the trees while the dogs ran joyfully up and down the ravines. We repeat that same 6-mile hike every year with a changing cast of characters. Who would believe this beautiful park is just minutes from downtown Oakland!

But, hike or not, everyone is invited back to the house for the annual chili feast.

There will be a chili for every dietary need, gluten free, vegetarian, and paleo. My chili recipe research starts the day after Christmas; each year they are different.  I make a lot to satisfy appetites sharpened by the walk, but still have leftovers to stock in the freezer for busy winter evenings. Chili is the perfect cold night meal. In Tex-Mex cooking it originally was eaten over hot dogs or hamburgers at a BBQ, and it’s good that way. My favorite is over baked potatoes.

Did you know that the inspiration for chili came from the Canary Islands? Real Texas chili has its roots in North Africa. I had never thought about this until I read a fascinating history of chili and Tex-Mex cooking in a book called “The Tex-Mex Cookbook: A History in Recipes and Photos”.

How did this come about? The Canary Islands were a Spanish possession, as was Texas originally. In 1731 Islanders were encouraged to relocate to San Antonio (Texas) because settlers were in short supply and few Spaniards were interested in living in such a wilderness.

It turns out that the aboriginal inhabitants of the Canary Islands were the Guanche, believed to be related to the Berber people from Morocco. According to the American Spice Trade Association, the “lavish use of spices” characterizes Berber foods. The cuisine’s “flavor imprint” is made up of “cumin, coriander, saffron, chili, ginger, cinnamon, and paprika.” The Canary Islanders brought a taste for cumin to Texas in amounts that Spaniards would have found overwhelming.

Outdoor socializing was also part of the Canary Island tradition; the Islanders started the San Antonio chili stand, an informal outdoor restaurant. Their original location was around Military Square. The chili stands were popular tourist and late night destinations until closed in the 1930’s for sanitary reasons. But chili had already become an essential part of the Tex-Mex food scene.

Our family’s traditional New Year’s Day hike and chili feast has its roots in Texas (where my father was born and I still have family) and California, where the weather is perfect for a New Year’s Day hike through the redwood forest.

I spend the week between Christmas and New Years making at least three kinds of chili, perfect party food. It is much improved by sitting in the refrigerator for a couple of days, and freezes well.

Let’s start with authentic. Real Texas chili does not contain tomatoes or beans. This “Bowl of Red” is true to tradition. The recipe is adapted from “The Tex-Mex Cookbook: A History in Recipes and Photos”.

A Bowl of Red

A Bowl of Red

Texas Red Chili AKA Chili Con Carne

Serves 6-8

  • 3 ½ pounds of beef stew meat cubed into ½ inch pieces and dried (chuck preferred)
  • 4 tablespoons of vegetable oil, more if needed
  • 1 onion, finely chopped
  • 4 cloves of garlic minced
  • 3 tablespoons ground Ancho chili powder (or other mild chili powder)
  • 2 tablespoons whole cumin seeds
  • 1-2 tablespoons medium to hot paprika (depending on your desire for heat)
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground pepper
  • 4-6 cups of beef broth
  • 2 – 3 tablespoons of corn flour (masa harina)

 

Beef Chili

Chili Con Carne

  1. Toast the whole cumin seeds in a dry skillet until golden, remove to a small plate to cool. Once cool, grind to a powder in a spice grinder or mortar and pestle.
  2. In the same skillet, heat 2 tablespoons of oil over medium high heat.
  3. Add the beef (you will need to do this in several batches) and brown on all sides. Once browned, remove the meat to a bowl. Add more oil if needed for the next batch.
  4. Once all the meat has been browned, add 2 tablespoons of oil to the pan, add the chopped onion and cook on medium for 10 minutes until soft.
  5. Add the garlic and sauté for an additional minute.
  6. Return the beef to the pan, include any juices in the bottom of the bowl.
  7. Add the ground cumin, chili powder, paprika, oregano, and black pepper. Mix to combine and coat the meat with the spices.
  8. Add the beef broth and bring to a gentle simmer.
  9. Cook on low heat, covered, for 2 hours until the meat is tender.
  10. Combine the masa harina with ¼ cup of cold water and stir until a thin paste forms.
  11. Add the cornmeal mixture to the simmering chili and stir until it dissolves.
  12. Cook on simmer for an additional 10 minutes to blend flavors and thicken the chili.
  13. Taste for salt.

Traditional garnishes are sour cream (to cool it down), chopped red onion, cilantro, pickled jalapenos (if you want more heat), and shredded cheese.

The other chilies on the menu are chicken with sweet potatoes, and a vegetarian chili with butternut squash. Look for more posts and pictures of the hiking group on New Year’s Day.

Beef Chili from Texas

Chili Con Carne – A Bowl of Red

I’ll be taking this to share on Full Plate Thursday at Miz Helen’s, and Fiesta Friday at the Novice Gardener.

fiesta-friday-badge-button-i-party-1

I wish you the happiest of New Year’s, and a 2015 filled with joy and love. Thank you for visiting. Y’all come back.