Archives for category: Recipe

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Harissa Shrimp with Chermoula & Preserved Lemon

1 pound shrimp (about 20)
Skewers

For the harissa
1/4 cup cumin seeds
1/4 cup coriander seeds
4 small dried chile peppers
2 garlic cloves, peeled and finely chopped
Salt
2 to 3 tablespoons olive oil

In a heavy, dry skillet over medium heat, stir seeds until fragrant and a shade or two darker, 3 to 5 minutes.

Pound seeds in a mortar to a rough powder. Add chile peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.

For the chermoula
1 bunch mint leaves
1 bunch fresh cilantro
1 small clove garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon honey
½ teaspoon smoked paprika
1 jalapeño, seeded, deveined and minced
3 tablespoons olive oil
1 tablespoon red-wine vinegar
2 lemons juiced
3/4 teaspoon coarse salt
1 preserved lemon, rind only

Place all ingredients in the jar of a blender along with 1/3 cup water. Blend until smooth.

Marinate shrimp in the harissa for up to 5 hours in advance.

Heat grill pan to medium high. Brush grates with oil. Place 2 shrimp onto each skewer. Grill shrimp for about  three minutes on each side until opaque. Serve with the chermoula dipping sauce.

Image / Aubrie Pick for San Francisco Magazine

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Juanita’s Summer Sangria (by Kevin Hoskins)
Serves 12
2 bottles Sancerre blanc
8 ounces Giffard Crème de Pêche de Vigne
8 ounces cognac
4 ounces freshly squeezed lemon juice

Mix all the ingredients in a large Cambro container. Cover and refrigerate overnight. Transfer into a pitcher and pour into tall glasses filled with ice.

 

Last week I found these gorgeous Blood Tangerines at Whole Foods – tangy and sweet. I decided to make a tart with them by incorporating them as a curd.

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Pate Sucree

My favorite tart dough because it is unforgivable!! It won’t get tough from rolling and doesn’t shrink when you bake it. The texture is very similar to a cookie.

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1 stick + 1 Tablespoon unsalted butter, room temperature

1/3 cup sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

1 egg yolk

1 1/4 cups unbleached all-purpose flour

Beat together the butter, sugar and salt with an electric beater or stand mixer until creamy. Add the vanilla and egg yolk and mix until combined. Add the flour until the dough comes together. Shape into a flat round disk and refrigerate until firm.

Roll the dough out between two pieces of flour dusted parchment paper big enough for your 10-inch tart pan – so about a 12-inch round. Don’t worry if the dough breaks when you are transferring it to the tart pan – like I said this dough is very forgiving and you can just gently press and piece it in.

Pre-bake the tart shell at 350* for about  25 minutes until slightly golden.

While the tart is baking start making the curd. I added the zest of a Meyer Lemon I had for a little extra flavor.

Grated zest of 3 Blood tangerines

6 tablespoons Blood tangerine juice

3 tablespoons water

1/2 cup sugar

1 stick butter

1/4 teaspoon salt

3 whole eggs

3 egg yolks

Place the zests, juice, water, sugar, salt and butter in a saucepan and heat slowly over low heat until the butter melts. Whisk all the eggs together in a bowl and slowly start to drizzle all of the warm mixture into the bowl. Pour back into the saucepan and constantly stir and scrape over low heat until thickens about 5 minutes. Strain through a sieve directly into the pre-baked tart shell and spread evenly.

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Top with 3 pints of raspberries. Gently warm some apricot jam and use it to glaze the tart. Chill until the curd is firm about 3 hours.

 

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Warning: These cookies have more chocolate and nuts then they do dough!

Chunky Bittersweet Chocolate Pecan Cookies

1-pound bittersweet chocolate, cut into small chunks

2 cup pecans, roasted lightly and chopped coarsely

2 sticks butter, softened

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2/3 cup granulated sugar

1-teaspoon salt

2-cups all-purpose flour

Maldon’s Sea Salt

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This dough is similar to a shortbread cookie.

Pre-heat oven to 325 degrees. Position rack in the middle of the oven.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt, then add them to butter / flour mixture. Add the pecans and chocolate and mix on low speed until the dough sort of comes together.

Chill the dough in a refrigerator for at least an hour.

Start scooping the dough into small golf ball sized balls with your hands. When making the cookie balls I’ve found that the dough sometime starts to stick to your hands when you are working with it. If this happens, run your hands under cold water. Then continue to make the cookie dough balls. Firmly shape the cookies into 2 ½ inch rounds and place on a parchment lined backing sheet. Sprinkle sea salt on top before baking.

Bake approximately 18 minutes. Rotate cookie pans if baking more than one sheet at a time.

Remove cookies to a rack and cool completely. Though, they will be tempting to eat. I find it is better to allow the chocolate to become firm again.

Makes 18 – 20 cookies

You can adjust this recipe anyway you like. If you want to make a smaller batch I suggest cutting it down to 1 pound of tomatoes. But I find that everyone wants some it so I always make a bit more.

Heirloom Tomato Salsa

3 pounds Heirloom tomatoes

5 or 6 jalapeño or serrano chiles (amount depends on your heat preference)

1 white onion, coarsely chopped

3 cloves garlic

Cilantro

3 teaspoons sea salt

heirloom tomatoes

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Toast the onions, chiles and garlic in a pan under the broiler in your oven until blackened. Cut the tomatoes in half and place them under the broiler until blackened as well. Add all of the ingredients to a blender and puree until smooth. Taste for salt and finish with chopped cilantro.

I created this spicy carrot spread for my menu collaboration with Kitchit Tonight. It is reminiscent of hummus – and is super easy to make and a great starter for any party.

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Spicy Carrot Spread
6 large carrots, peeled and cut into 1-inch chunks
3 tablespoons olive oil
1 medium yellow onion, finely chopped
2 tablespoons Harissa
½ teaspoon ground cumin
3 tablespoons toasted pine nuts
3 tablespoon Tahini
2 teaspoons lemon juice
Salt and pepper

Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes.
Heat oil in pan and saute until lightly browned.
Transfer carrots, onions, Harissa, cumin, pine nuts, tahini, and lemon juice to a food processor. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water if necessary.

Serve with toasted pita bread.

I’ve been friends with Foodie Chap Liam Mayclem for a long time. It was such an honor to have him over to my apartment for dinner with Kitchit Tonight preparing my Pride Month menu! You can listen in on our conversation by clicking on the image:

Liam & Juanita

Liam & Juanita