Wednesday, July 25, 2012

Carrot and chickpea salad

2 tablespoons fresh lemon juice (juice of 1 lemon)
grated zest of 1 lemon
2 garlic clove, minced
    1/2 cup slivered almonds
    2 packed cups cilantro leaves and stems
    1 teaspoon ground cumin
    1/2 teaspoon sweet smoked paprika
    1/4 teaspoon cayenne pepper
    1/2 cup extra-virgin olive oil
    Kosher salt and freshly ground pepper
    Two 15-ounce cans chickpeas, drained and rinsed
    1 pound carrots, peeled and coarsely shredded

    In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. Heat a skillet, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Spread the toasted almonds on paper towels and let cool.
    Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.
Recipe adapted from Food and Wine

Sunday, July 22, 2012

Wheat berry salad with goat cheese

1 1/4 cups wheat berries
  • 2 1/2 cups chopped English cucumber
    2/3 cup thinly sliced green onions
    1 1/2 cups loosely packed chopped arugula
    6 tablespoons minced fresh flat-leaf parsley
    1 pint grape tomatoes, halved
    1 tablespoon grated lemon rind
    3 tablespoons fresh lemon juice
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon sugar
    2 tablespoons extra-virgin olive oil
    1 cup (4 ounces) crumbled goat cheese

    1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
    2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
    3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Saturday, July 21, 2012

Yogurt spelt cake

3/4 cup (about 3 and 1/2 oz) spelt flour
3/4 cup (about 3 and 1/2 oz) whole wheat pastry flour
1 and 1/2 tsp baking powder
1/2 tsp sea salt
6 tbsp (3 oz) butter, softened at room temperature
3/4 cup raw sugar, plus 2 tbsp for sprinkling (I used 1/2 cup, but think the cake could use a little more sweetening and structure)
1/2 cup yogurt
1 large egg
1 tsp vanilla extract
1 lb plums, pits removed and sliced
2 tbsp raw sugar mixed with 1 tsp cinnamon

Preheat oven to 350 degrees F (325 degrees convection). Butter a 10-inch pie pan (or a 9-inch deep dish pan).
In a small bowl, whisk together flours, baking powder and salt. Set aside.
In a large bowl, cream together butter and sugar, beating on high with an electric mixer for about 3 minutes. Add yogurt, egg and vanilla; blend until just combined. Gradually add flour mixture and beat just until smooth.
Spoon batter into prepared pie pan and smooth with a spatula. Spread plum slices evenly over top, pressing down lightly to even out the top of the cake. Sprinkle 2 tbsp of cinnamon sugar evenly over the berries.
Bake cake in the 350 degree F oven for 10 minutes, then lower temperature to 325 degrees F (300 degrees F convection) and continue to bake until the middle is firm, the top is golden brown, and a tester (inserted in the most berry-free middle spot) comes out clean, about an hour. Cool in pan on wire rack. Decorate with a dusting of powdered sugar and/or serve with whipped or ice cream.

Sunday, July 8, 2012

Pizza margherita with arugula

1 1/4 C AP flour
1 1/4 C whole wheat flour
1 tsp salt
1 tsp sugar
1 C water
2 tbsp olive oil
1 package (2 1/4 tsp) yeast
1 tsp cornmeal
8 oz sliced fresh mozzarella
1 large slice tomato
1 bunch arugula
2 tbsp chopped fresh basil

Add all ingredients in your breadmachine except cornmeal. Process on dough setting.
Preheat oven to 450. Sprinkle large baking stone with cornmeal. When pizza dough is ready, spread on baking stone, layer tomatoes and cheese and bake for about 10 minutes, until dough is almost done. Set oven on broil and broil until cheese melt and browns according to desired doneness. Take pizza out of oven and spread fresh arugula and chopped basil on top. Add freshly grated pepper according to taste.