Kitchen Culinaire

Smoky Beetroot Hummus with Dill and Pistachios

Recipe is from slightly adapted from the always inspiring Kimberley Hasselbrink at the Year in Food.

3 small beets, about 1/2 pound (250 g)
1 14 ounce (397 g)  can of chickpeas, rinsed and drained
Zest and juice of 1 lemon
2 tablespoons of tahini
2 medium garlic cloves, minced
1teaspoon fine grain sea salt
1/2 teaspoon sweet paprika
1/2 teaspoon of chile flakes
A pinch of cayenne pepper
2 tablespoons of extra virgin olive oil
1/4 cup shelled pistachios, coarsely chopped
3 tablespoons chopped fresh dill
1/4 cup French feta (optional)

Crackers for serving
Lemon wedges for serving

Preheat the oven to 400 degrees F (220 C).

Rinse the beets and wrap them in aluminum foil. Place them on a rimmed baking sheet and bake in the preheated oven for about an hour until the beets are easily pierce with a fork. Set aside to cool.

In the bowl of a large food processor place the chickpeas, lemon zest and juice, tahini, garlic cloves, salt, paprika, chile flakes and cayenne pepper. Add in the roasted, diced beets and the 2 tablespoons of olive oil and process until crunchy or smooth (whatever you prefer).

Serve in a wide shallow dish and garnish with the chopped dill, pistachios and the crumbled get. A few grinds of black pepper would be nice here too.

Serves 4 to 6.

Cheese Sables with Rosemary 

Recipe is from Anna May via Food 52.

3 1/2 ounces (100 g) unsalted butter, softened
3 1/2 ounces (100 g) flour
1 scant teaspoon of baking soda
3 1/2 ounces (100 g) strong cheese (I used Gruyere and Parmesan)
1 pinch of cayenne pepper
1 scant tablespoon of fresh rosemary needles, finely chopped
Coarse salt for garnish (optional)

Preheat the oven to 350 degrees F (180 C).

In the bowl of a food processor place all of the ingredients except for the coarse salt. Process the ingredients until it comes together to form a ball.

Remove to a work surface and form into a roll and wrap tightly in plastic wrap.

Refrigerate for at least 20 minutes until firm, or freeze for future use.

Cut into thin slices and place on a parchment-lined baking sheet. Cook for 12 to 15 minutes until golden on top.

Remove from the oven, sprinkle with the coarse salt if using, and allow to cool for a few minutes on the baking sheet. Transfer to a cooling rack to fully cool the sables.

Makes approximately 24.

Radish Canapés with Black-Olive Butter

Recipe is from Martha Stewart.

16 oil-cured olives, pitted and finely chopped
2 scallions, finely chopped, reserving a few for garnish
3 tablespoons finely chopped mint
4 ounces (113 g) unsalted butter, softened
Freshly ground pepper
1 baguette, thinly sliced crosswise and toasted
4 large radishes, thinly sliced

Mix the olives, scallions, mint and butter in a bowl. Season with freshly ground pepper and spread the olive butter onto the toasted baguette slices. Layer the two of three radish slices on each baguette slice and garnish with the remaining chopped scallions.

Serves 6.

Cauliflower Fritters with Yogurt and Salmon Roe

Recipe is by José Andrés via Food and Wine.

The recipe calls for cauliflower that is chopped and then blanched in boiling water. I happened to have some roasted cauliflower in the fridge and simply chopped it up and proceeded with the recipe. I feel like the flavour of the roasted cauliflower was perfect and even enhanced the overall flavour of the fritters. Feel free to try it both ways.

1/2 large head of cauliflower florets finely chopped (about 2 cups)
Fine grain sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon baking powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
3 large egg whites
6 tablespoons whole milk yogurt
1 1/2 teaspoons extra virgin olive oil, plus more for frying
Salmon caviar for garnish
Parsley sprigs or micro greens for garnish

Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook for two minutes. Drain well and spread the cauliflower pieces on a paper towel lined baking sheet to cool. Pat the cauliflower dry.

In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice.

In a bowl of a stand mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Fold in the cauliflower and the spice mixture.

Heat a large non-stick skillet over medium to medium high heat. Lightly oil the surface and trop tablespoons of the fritter batter into the skillet and cook until browned on the bottom, about 2 minutes. Flip the fritters and cook on the other side until browned.

Transfer to a large rimmed baking sheet and repeat with the remaining batter, coating the skillet with oil as needed.

In a small bowl, blend the yogurt with 1 1/2 teaspoons of olive oil and season with salt. Place the fritters on a platter and garnish each fritter is a small dollop of the yogurt sauce and some caviar. Garnish with a small sprig of parsley.

The fritters can be fried earlier in the day and kept at room temperature. Reheat in a 350 degree F (175 C) oven for a few minutes before garnishing with the yogurt and roe.

Makes 24 canapés.

Spiced Almonds with Rosemary

Recipe is adapted from Two Peas and Their Pod

2 cups whole almonds
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon chili powder
1 teaspoon brown sugar
3/4 fine grain sea salt
Pinch of cayenne pepper

Preheat the oven to 325 degrees F (160 C).

In a medium bowl combine all the ingredients and stir until the almonds are evenly coated.

Spread the coated almonds on a rimmed baking sheet and roast in the preheated oven for approximately 20 minutes until lightly toasted and fragrant.

Cool to room temperature.

Makes 2 cups.

Panko bread crumbs make for a crispy delicious coating for the oysters. Panko Crumbs can be found at Asian specialty markets and many grocery stores.

It is pretty easy to shuck oysters but it is just as easy to ask your fishmonger to shuck the oysters for you! Choose a smaller variety of oyster to provide a higher ratio of crispy crunchy panko batter to soft, briny oyster meat.

Recipe is from Canal House Cooking Volume No. 5 by Melissa Hamilton and Christopher Hirsheimer.

24 shucked oysters, drained
1 cup all purpose flour
1 to 2 eggs, lightly beaten
1 to 2 cups of Panko bread crumbs
Peanut oil
Fine grain sea salt

Dredge each oyster in the four and then the egg and then the panko. Set aside.

In a medium, heavy sauce pan heat enough peanut oil to reach depth of about 2 inches. Heat the oil over medium heat until hot but not smoking.

Shallow fry the oysters, a few at a time, until golden brown, all over, about 1 minute per side.

Using a slotted spoon transfer the cooked oysters to a plate or tray lined with paper towels to drain.

Season with salt and serve hot with a wedge of lemon.

Makes 2 dozen.

Bite-Sized Spanish Omelet with Peas, Potatoes, and Saffron

Recipe is from A Year in a Vegetarian Kitchen by Jack Bishop

1/2 lb (250 g) red potatoes, washed and cut into a 1/2 inch dice
2/3 cup shelled peas (fresh preferably but frozen works just fine)
2 tablespoons of extra virgin olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
Fine grain sea salt and freshly ground black pepper

Bring 4 cups of salted water to a boil in a medium saucepan and add the potatoes. Cook for about 7 minutes until the potatoes are tender but not mushy. Add in the peas and cook until barely tender, about 3 minutes. Drain and set aside to cool slightly.

Heat 1 tablespoon of oil in an oven proof 9 inch skillet over medium heat. Add the onion and 1/4 teaspoon of salt and cook until softened, but not browned, about 8 minutes. Add the saffron and cook until aromatic, about 1 minute. Set aside to cool.

Beat the eggs with a 1/2 teaspoon of salt and some freshly ground black pepper. Mix in the peas, potatoes, and the onion mixture. Wipe the 9 inch pan clean.

Move an oven rack to the top position and heat the broiler.

Heat the remaining tablespoon of oil in the cleaned 9 inch pan over medium heat. Once the pan is hot add in the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet. Cook until the omelet is golden and the eggs are runny just on the top, about 8 minutes.

Place the pan under the pre-heated broiler and cook until just golden brown on top and set 3 – 5 minutes.

Remove the pan from the broiler and allow to cool. The omelet can be cooled to room temperature or even chilled for several hours if desired.

Cut the omelet into wedges or into 1 inch squares to serve.

Serves 8.

Kale and White Bean Crostini with Lemon and Rosemary

Recipe (very slightly) adapted from Love and Lemons

1 small baguette, sliced
Olive oil
Fine grain sea salt and freshly ground black pepper
1 clove of garlic cut in half
1 can (14 fl oz/398 ml) of cannellini beans, drained and rinsed
3 tablespoons olive oil, divided
Zest and juice of 1 lemon
3 teaspoons finely chopped fresh rosemary
1/4 teaspoon red chilli flakes
1 shallot, finely chopped
2 small garlic cloves minced
1 small bunch of kale, stems removed
Fine grain sea salt and freshly ground pepper
Big shaving of fresh parmesan, for each toast

Heat a grill pan over high heat. Brush the baguette slices with oil and sprinkle with salt and pepper. Grill the bread for 2 minutes or so on each side until golden. Remove from the heat and rub the bread slices with garlic. Set aside.

In a small bowl place the drained beans and stir in 2 tablespoons of olive oil, lemon juice and zest, rosemary and the chilli flakes. Season well with salt and pepper and allow to marinate for at least 15 minutes and up to one day ahead.

Heat a sauté pan over medium heat and add in the remaining tablespoon of olive oil. Add in the shallot and cook over medium heat, stirring constantly so the shallot becomes translucent but does not brown. Chop the kale into smallish pieces and add it and the minced garlic into the pan with the shallots.

Cook, stirring for a minute or so until the kale has begun to wilt but remains bright green. Remove from the heat and set aside.

Place some of the kale on each on of the toasts and top with the white bean mixture. Sprinkle on some extra chilli flakes, a bit of sea salt, a grind of black pepper and top each toast with one of the Parmesan shavings.

Makes 18 to 20 crostini.