Shakshuka

Life changes are inevitable, and in my opinion very healthy experiences and something you can grow and learn from.  No, it's never an easy thing, and some people are better at it than others, but in the end it mostly seems to be worth the stress and struggle.  All you can do sometimes is just sit back and enjoy the ride, and keep the positive juices flowing.

There are lots of changes happening around me this month.  For one, the weather is hinting that spring is coming...finally.  But the biggest change is that in a couple of weeks, one of my best friends will no longer also be my roommate.  After almost a year and a half in the same apartment, Rachel is moving out and moving on, taking the next big step and moving in with her boyfriend.  I of course have bittersweet feelings since I will no longer be seeing her every day, but I couldn't be happier for her new life.  She has taught me so much about cooking, introduced me to so many new foods (and cheeses!), and has been my partner in crime for exploring all of the amazing food my neighborhood has to offer.  And don't worry, we will continue to share recipes and have foodie get-togethers as usual and as often as possible.  I will however miss our spontaneous weekend brunches the most, and so, Rachel, I toast this brunch to you.

Stay tuned for the next chapter of food creations.  Another close friend of mine is moving in, which I am very much looking forward to, and I have no doubt we will find just as many food adventures.  Like they say, when one door closes, another one opens.

Cheers!

   

It was Rachel, in fact, who introduced me to this recipe and the cookbook it comes from, and I am so grateful for it.  For those who haven't had the chance to try this cookbook, it's full of recipes created by the cultural influences of two men who grew up in Jerusalem, one from the Arab side, the other from the Jewish side.  Every recipe has a unique and creative flair, and interesting ingredients and combinations.  Not to mention the pictures are GOR-geous. I highly recommend this cookbook as a staple in your kitchen.  Everything I've made from it has tasted so, so good, and this shakshuka recipe is no exception.

Though shakshuka could realistically be served for any meal, I love serving it to brunch guests at "Shelley's Café" the most.  It's a guaranteed hit every time, as people are always impressed with the dish.  Even better, it's relatively easy to make and can be modified based on what seasonal vegetables you have.  Sounds like a perfect change to the menu, doesn't it?

              

SHAKSHUKA

(from Jerusalem: A Cookbook)

Serves: 2 to 4

Ingredients:

2 Tbsp. olive oil

1 Tbsp. harissa (*see recipe notes)

2 tsp. tomato paste

2 large red bell peppers, diced into 1/4-inch cubes

4 cloves garlic, finely chopped

1 tsp. ground cumin

5 large, very ripe tomatoes, chopped (5 cups in total); canned are also fine

4 large free-range eggs, plus 4 egg yolks (or 8 full eggs total)

1/2 cup greek yogurt
salt
2-8 slices white bread, olive bread, or pita, for dipping

Variations:

Eat seasonal - Try substituting eggplant or potatoes instead of tomatoes (although I think this version is the best)

*NOTE: The original recipe calls for 2 Tbsp. of harissa, but beware of how spicy your harissa paste is.  I suggest starting with less, and adding more if you can handle the heat.  You can find tubes of harissa near the tomato sauce and paste in the grocery store, or order it online.

Instructions:

1. Heat the olive oil in a large frying pan over medium heat and add the harissa, tomato paste, peppers, garlic, cumin, and 3/4 tsp. salt.  Stir and cook over medium heat for about 8 minutes to allow the peppers to soften.
2. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce.  Taste for seasoning.
3. Make 8 little dips in the sauce.  Gently break the eggs and carefully pour each into its own dip.  Do the same with the yolks.  Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. 
4. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). 
5. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve the yogurt and bread.

Boozy Peppermint Milkshakes

New York City has been feeling a good bit of freezing lately, and Mother Nature does not seem to be letting up anytime soon. But true to its nickname, this city never stops moving.  That's why when we get lucky with a grey or snowy weekend day, we take full advantage of it by curling up in a ball on the couch, sipping hot coffee or tea, and taking a break from the hectic.  We relax, take a deep breath, and start a long day of whipping up our favorite comfort food recipes.

 

 

Okay, so I may be among a small handful of people who actually spend the lounge days in the kitchen.  But like so many other New Yorkers, no sun and chilly weather means no guilt for staying inside, and that opens up a large window of time for cooking.  These type of days are...cooking marathons.  My friend and I baked seven different types of Christmas cookies in one day this past year. And another day we tackled brunch, pickling, and bread, all before dinner time. 

 
Depending on the season, different food trends tend to surface.  During the summer months, rainy days are filled with creative ways to combine the many things we just bought at the farmers' market.  Fall dreary days yield lots of soups and homemade breads.  Winter brings cold and snowy days, which inevitably call for cocktails and desserts, made with all of the familiar holiday flavors --   cinnamon, citrus, peppermint.

Why is it that peppermint is something we tend to crave in the winter, in the coldest of months, when the very taste of it is so cooling?  Maybe it's the nostalgia of the holidays that drives me to seek out this flavor.  It certainly proves to be the perfect companion for this winter dessert.

BOOZY PEPPERMINT MILKSHAKES
(Recipe idea from this blog)
Makes: 2 pint glass servings

 
Ingredients:
1 cup almond milk
1/2 cup coconut milk
2 Tbsp. sugar
1/4 tsp. peppermint extract
1 1/2 shots Peppermint Schnapps liqueur
1 cup ice
crushed candy cane pieces, for garnish

Variations:
Not boozy enough? - Add another shot of rum or bourbon
Virgin - Add 1/4 tsp. more peppermint extract and 1 Tbsp. more sugar
"It's chocolate, it's peppermint -- it's delicious!" - Add 1 Tbsp. chocolate chips

Instructions:

Add all ingredients to a blender and puree. 

*HINT: You have several options for how to get the crushed candy cane pieces to stick to the rim of a glass.  Many websites suggest dipping the rim in marshmallow fluff.  But if this isn't something you have just lying around, a simple mixture of sugar and water will do the job just fine.  Mix 3 Tbsp. sugar with 2 Tbsp. water.  Dip the rim of the glass in the sugar-water mixture, then into the candy cane pieces.
 
My disclaimer to the reader:  There's a reason I didn't include the "V" word (Vegan) in the title of this post.  Maybe it was my desperate attempt to trick you into trying something that sounds scary, but is in reality very tasty.  I am in no way a vegan myself, and nor do I intend to be, but I do find excitement in building new concoctions with ingredients I wouldn't normally use.  As with anything, there are so many variations, and I think they all deserve a fair chance.

 

Apple Pancake: Birthday Brunch

I'm very thankful for the Fall hues that I get to experience up here in the Northeast, something I really missed when I was living in Georgia.  I can't help but smile when I see the decorative Indian corn husks, signs pointing to apple picking fun, and large orange pumpkins taking over small shops on the side of the road...or at least that's how it is outside the NYC bubble. 

 

Since Fall (along with most things) is a little different in the City, I decided to escape to the Berkshires in Massachusetts with a couple of close friends for my mid-October birthday celebration.  It was good to take time to explore the scenic views before New York minutes swallow up the season.

Relaxation was of course a priority on the agenda, along with hiking Mount Greylock, and the farmer's market to pick up fresh produce and a hot, buttery cider doughnut (aka Heaven).  Then there was lots (and I mean stretchy-pants-lots) of cooking and wine "tasting".  To most people, cooking on your weekend getaway may not sound like the best of times.  But for someone like me (and hopefully you can relate so I don't seem totally crazy), I saw it as an opportunity to try new foods with people who were equally excited about it.

Making meals for friends and family brings new opinions and influences to the mix.  It means experimenting with no judgment, and getting to share that food experience with the people you are close to.  I have to say, it was quite a successful outcome, with 6 restaurant-worthy gourmet pizzas pushed out from the kitchen for dinner (courtesy of our amateur pizza chef and friend, Rachel) and an amazing birthday brunch using recipes from a favorite food blogger of mine, Love & Lemons.
The other brunch recipe we made: Sweet Potato and Brussels Skillet

 

 

The main ingredient for this dish is truly an iconic one and I don't think I could've picked a better one for this occasion.  Aside from the apple's association to all things Fall, it's the state fruit of both New York and Washington, the fruit that poisoned Snow White, and the name of probably the most popular tech gadget company in the world.  Oh, and my favorite one...the famous fruit that hit Sir Isaac Newton on the head. 

 

Apples have quite the reputation in our society and in our daily lives.  This apple pancake recipe is great for brunch with a small group, easy to make, and of course amazingly delicious.  You know that cider doughnut ecstasy you were drooling over earlier?  Yea, it's like that.
 

 

 

APPLE PANCAKE

(by Love & Lemons)

Makes: 2-3 servings as main dish or 5-6 servings as a side dish

 

Ingredients:

2 Tbsp. butter

3 apples (I used red), peeled, cored, and sliced thin

1/4 cup brown sugar

1/2 tsp. cinnamon

3 large eggs

1/2 cup milk (or almond milk)

2 Tbsp. all-purpose flour

1/4 tsp. baking powder

Powdered sugar, for dusting (optional)

 

Variations:

Gluten Free - Use a GF flour such as spelt or brown rice flour.

Local Friendly - Use as many ingredients from your local farmer's market as possible.  At the very least, you should be able to find brown eggs, apples, and fresh milk.

 

Instructions:

1. Preheat oven to 375 degrees F.
2. Combine brown sugar and cinnamon.
3. Whisk together eggs and milk.
4. Mix together flour and baking powder and stir it into the egg/milk mixture.
5. In a large oven-safe skillet (I used a 10" cast iron), melt butter and add the apple slices and 1 Tbsp. of brown sugar mixture.  Cook, stirring until soft, about 5 minutes.
6. Pour the batter over the apples and sprinkle the remaining brown sugar mixture evenly on top.
7. Transfer the skillet to oven, and bake until it puffs, around 18-20 minutes.
8. Dust with powdered sugar before serving.

*HINT: To dust with powdered sugar, use a fine metal sieve or strainer.  Place a small spoonful of powdered sugar in the sieve, hold over the pancake, and gently hit the sieve with your free hand.
Another technique?  Use a tea ball.  Any will work, but I favor this OXO tea ball.