Cherry Popovers

Another AZEats recipe.

Do you know what a popover is? Tell me. Mmm hmm. Oh really?

Okay, so maybe you're right. But maybe you, like me before baking today's recipe, had only some sort of vague idea what a popover was, just knowing it was something doughy and yummy. Which is, of course, correct. But there's more to it than that as I learned while trying to figure out a recipe.

A popover is an eggy batter baked up until it puffs and "pops" up over the top of the baking dish. Popovers can be made in their own little popover tins, or in a muffin pan. The finished popover should have a nice crusty exterior and a just barely doughy interior (think the texture of the inside of a french cruller donut).

Anyhow, cherries are in season both here and in Azerbaijan. My friend there told me they're big and pretty and so I had to figure out something to make with them. Cherry popovers came to mind, I don't know why. And that is why I had to go figure out exactly what a popover was and how to make them. I was happy with the results and hopefully you will be, too.

Cherry Popovers
Adapted from Maida Heatter's famous 1966 recipe
Makes 12 small popovers (in a muffin tin, probably more like 8 if you use a popover tin)
Printable version


Ingredients:
1 heaping cup of cherries, pitted and halved (about 24 cherries or 1/3 lb)
3 teaspoons sugar, divided
3 eggs
1 cup milk
3 tablespoons unsalted butter, melted (plus more butter for greasing the pan)
1 cup flour, sifted
1/2 teaspoon salt
dash of cinnamon

Method:
In a small bowl, mix cherries and 1 teaspoon sugar. Set aside.
Grease bottom and sides of muffin cups.
Beat the eggs. Add in the milk and melted butter.
In a small bowl, blend together flour, salt, remaining sugar, and cinnamon. Stir the flour mixture into the egg mixture a small amount at a time. Beat until just barely smooth.
Divide the cherries among the muffin cups. Pour the batter over the cherries, ensuring there is an equal amount in each muffin cup.
Bake for about 50 minutes. Try not to open the oven during that time to retain heat/steam. Popovers should have risen and the outsides should be somewhat dry. Remove from oven and use a knife to cut a few small slits in the top each popover.
Return to oven and bake for an additional 5 minutes. Cool and serve.

Verdict? It was quite a surprise when I took these out of the oven. They did actually puff up big and tall like they were supposed to, despite the fact that I have to keep opening my oven to make sure the temperature hasn't suddenly skyrocketed as my picky oven likes to do. I know those of you in Azerbaijan don't have the most user-friendly ovens. Just do as I did and keep a close eye on the popovers - watch for them browning and remove them from the oven when they've puffed and the outsides look crisp, don't worry about the inside.

Navajo Fry Bread & Navajo Tacos

When I was 11 I spent a summer in New Mexico with my mom. She was intent on soaking up as much of the culture of the region as possible, so we took a lot of day trips. Many of those trips took us to the nearby Navajo reservation where I quickly developed a love of fry bread.

Fry bread (spelled as either two words or just one - "frybread") is a food that seems to be common to many American Indian tribes. It is what it sounds like - fried bread. Dough is formed by hand into a flat patty-like shape and then fried until golden on both sides. The way I remembered it, it tasted just slightly sweet, like some really yummy white bread and a funnel cake had a baby.

Fry bread will win no health awards. In fact, this article in Smithsonian Magazine basically calls out fry bread as one of the causes of obesity among American Indians. Regardless, I loved it. My favorite way to eat it was in a Navajo taco - fry bread dressed up with beans, lettuce, tomato, and other fixins. Fry bread is also great topped with honey as a sweet treat.

Navajo Fry Bread and Tacos
Printable Version




Navajo Fry Bread
Makes 4 pieces

Ingredients:
1 1/2 cups flour
1/4 powdered milk
1 tablespoon baking powder
1 teaspoon salt
1/2 cup plus 1 tablespoon warm water
corn, canola, or vegetable oil for frying

Method:
Add dry ingredients to the bowl of a food processor. Pulse to blend. Turn processor on and slowly pour water in the pour spout until a ball of dough forms. The dough should be just moist enough to pull away from the sides and stay together in one ball, but still be sticky to the touch.
Remove dough to a lightly oiled bowl and let rest while you prepare the rest of the ingredients. Dough should rest for at least 10 minutes.
When ready to fry dough, pour oil 1/2 deep into a large skillet. Heat oil to 350-365 degrees.
Cut dough into four equal portions. On a floured work surface, use your hands to pat each dough piece into a circle about 8 inches in diameter. You can also use a rolling pin. Use your thumb to create a depression in the very center of the flattened dough.
When oil is ready, gently slip the formed dough into the oil. Use a spatula to press down the dough to allow oil to coat the top. Fry about 2 minutes until the bottom is browned, then flip to brown the other side. Remove to a plate covered with paper towels. Fry bread may be kept warm in a 200 degree oven until ready to serve.

Navajo Tacos
Makes 4 tacos


Ingredients:
4 pieces fry bread, recipe above
Southwest-Style Black Beans, recipe below
1/4 head of lettuce, shredded
1 tomato, chopped
1/4 onion, chopped
any other taco toppings you like (shredded cheese, cilantro, sour cream, guacamole, etc.)

Method:
Top warm fry bread with beans, lettuce, tomato, onion, and any other topping you wish. Eat open face with a fork and knife or use your hands and eat taco folded in half.

Southwest-Style Black Beans

Ingredients:
1 teaspoon olive oil
1 tablespoon chopped onion
1 clove garlic, chopped
one 15 ounce can black beans
1/2 cup vegetable stock
1 teaspoon tomato paste (optional, use if you have on hand)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash dried oregano
dash ground cayenne pepper


Method:
In a small saucepan over medium heat, warm olive oil. Add onion and garlic and cook until onion is transparent.
Add black beans and vegetable stock and bring to a boil. Add tomato paste and seasonings and stir to combine.
Reduce heat to low and simmer while preparing remaining ingredients and frying bread.

Verdict?
Absolute yum. I greedily managed to eat two of these in one sitting. I napped shortly thereafter. But seriously - I lucked upon a really tasty recipe. The bread had that faint sweetness I remember, courtesy of the milk powder. It puffed up nicely, regardless of whether I shaped the bread by hand or used a rolling pin. My beans recipe might not be super authentic, but they were quite tasty. Definitely give this a try when you're in the mood for something comforting and filling.


Frybread recipe inspired by:
Manataka American Indian Council
What's Cooking America
Emeril Lagasse

Cherry-Vanilla Trifle

So I had a bit of a bakingsplosion the other night.  I was making cupcakes and my oven decided that it preferred baking things at 375 instead of 325.  Which meant my cupcakes puffed up too high too fast and spilled out of their little muffin cups.  They looked like giant portabella mushrooms.  I didn't have time to bake another batch so I just trimmed off the excess and iced them and called it a day.  But that meant I had a bowl full of cake scraps, and I can't bring myself to throw edible food away, so I needed to figure out what to do with 2 cups of crumbled cake.

Trifle, of course.  Trifle doesn't care if your cake comes out ugly, misshapen, etc.  The cake really isn't the star here, but just one layer of tastiness that comes together to make a pretty dessert.  Use any kind of cake, cake-like cookies, brownies, or other baked-goods leftovers you have on hand.  The other layers are usually pudding, fruit, and whipped cream.  Cherries are in season here and I couldn't resist buying some of the pretty red orbs at the farmer's market, so they were the chosen fruit.

Cherry-Vanilla Trifle
By Me
Serves 2 
Printable Version


Ingredients:
1/2 cup heavy whipping cream, chilled
1/4 teaspoon vanilla extract
1 teaspoon sugar
2 cups cake crumbles, ladyfingers, madelines, etc.
Cherry-Vanilla Compote, recipe follows
Pastry Cream, recipe follows

Method:
Chill mixing bowl and whisk/mixer beaters.  Pour chilled cream into bowl and beat just until soft peaks form.  (You can tell this by lifting your whisk out of the cream and turning it upside down.  If the cream holds a peaked shape but folds a bit at the top and/or moves if you lightly tap the whisk - this is "soft peaks".  If the peaks don't budge when you tap the whisk, then the "stiff peaks" stage has been reached.)  Add the vanilla extract and sugar and beat until barely at the "stiff peaks" stage.  Be careful not to overwhip!  Cream will jump from soft peaks to stiff very quickly.
In individual clear dessert dishes, spread about 1/3 of the cake crumbles to make a layer.  Top with a layer of cherry compote, then a layer of pastry cream.  Repeat the layers and top with whipped cream.



Cherry-Vanilla Compote
By Me

Ingredients:
1 lb cherries, pitted and halved
juice of one lemon
3 tablespoons sugar
1 1/2 teaspoons cointreau
1 1/2 teaspoons cornstarch
3/4 teaspoon vanilla extract

Method:
In a small saucepan, bring cherries, lemon juice and sugar to a boil.  Boil for 5 minutes, then reduce heat and simmer for 10 minutes, until slightly thickened.  In a small bowl, stir together cointreau and cornstarch.  Add mixture to cherries and stir.  Return to a boil and boil for one minute.  Remove from heat and stir in vanilla extract.  Set aside to cool.



Pastry Cream
Adapted from Bakewise (currently my favorite baking book)

Ingredients:
1 cup milk
1/2 cup heavy whipping cream
1 tablespoon vanilla bean paste, 1 tablespoon vanilla extract, or 1 vanilla bean (seeds scraped out and added simultaneously)
1/3 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
5 large egg yolks

Method:
Add the milk, cream, and vanilla to a medium saucepan.  Warm over medium heat until mixture begins to steam.
In a second saucepan, stir together sugar, salt, and cornstarch.
Pour the milk mixture into the second saucepan, whisking to combine.
Place this second saucepan over the heat and bring to a boil, stirring constantly.  Make sure to scrape the bottom while stirring.  Continue to stir and cook/boil until custard thickens.  (My favorite quote from the original recipe applies here: "This will be very thick and go blop, blop....")
Remove from heat and cool.

Verdict?  So good.  Absolutely flavor-filled yet very comforting.  The pastry cream is like a richer, smoother, and creamier version of pudding that really pulls everything together.  The cherry compote holds together well enough to make a pretty layer.  And you can never go wrong when there is cake and whipped cream involved.  In my opinion, at least.

Beet Carpaccio Salad

So you may notice that some of my recipes posted near each other in time have some of the same ingredients. Like the Carrot and Parsnip Salad and the Fettuccine with Parsnip Ribbons. Or the Spinach and Brown Rice Pilaf with Feta and the Zucchini Pancakes (which contain feta). The reason for this is that I often wind up using only part of a specific ingredient, and then go in search of something else to use the leftovers in. That is what happened with the beets, and is why this is your second beet recipe this week. Thankfully the golden beet is more versatile than one might imagine, and lends itself to some creative cooking.

Creative is just what I'd call this recipe, as carpaccio usually involves raw beef, not cooked beets. In the original dish, beef is pounded or sliced very thinly and served raw, topped with a mustard or tangy vinaigrette sauce. As best I can tell, that is - I've never had the dish myself, and vegetarian me never will. Today's beet version plays off of the carpaccio idea by having you make very thin slices of roasted beet, and topping them with a tapenade-like tangy caper and onion mixture. The whole thing is served atop a bed of peppery baby arugula.

Beet Carpaccio Salad
Adapted from A Veggie Venture and Bon Appetit
Serves 4
Printable Version

Ingredients:
2 medium golden beets
1 1/4 teaspoons kosher salt, divided
2 tablespoons extra virgin olive oil, divided, plus more for drizzling
4 tablespoons red onion, thinly sliced
3 tablespoons capers
5 tablespoons chives, chopped
2 hard cooked eggs, chopped
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
3 ounces baby arugula

Method:
Preheat oven to 375 degrees.
Wash and scrub beets. Place in a roasting pan and coat with one tablespoon olive oil and one teaspoon salt. Roast in oven until outside of beets will yield easily to a knife, about an hour. Remove from oven and let cool. When cool enough to handle, use a table knife to peel away the beets' skin. Using a mandoline or a sharp knife, cut beets into very thin slices. Set aside.
In a small bowl, stir together onion, capers, chives, eggs, remaining tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the arugula out on the four serving plates. Arrange the beets in a circle on top of the arugula. Place a generous spoonful of the egg mixture in the center of the beets. Drizzle a small amount of extra virgin olive oil atop plate, if desired.

Verdict? Love this. If only because it is one of the more creative/innovative/unique dishes I've made in a while. Serve this as a light meal on its own, or as an impressive starter for a main course with bold flavors.

Mediterranean Orzo Salad

So here's something you won't hear often:  This is a recipe inspired by one of my favorite dishes from my college dining hall.  I will say that apparently our Dining Services has won many awards, so the food was probably on average slightly better than most other college's food.  Not that it didn't stop us from complaining at the time.

But this dish was one thing I was always happy to see on the menu.  It is simple in concept - orzo, tomatoes, spinach, and feta - but hard to get the flavors just right, as I discovered from trying to make this several times.  But I think I got it down...  For the uninitiated, orzo is like what you'd get if macaroni and rice had a baby.  It is pasta in a grain shape, about 1/2 inch long. 

Mediterranean Orzo Salad
Serves 6
by Me, inspired by PUDS
Printable Version


Ingredients:
1/2 pound orzo
6 ounces fresh spinach
1 cup grape tomatoes, halved if large
1/3 pound feta, crumbled
1/2 red onion, finely chopped
3 tablespoons extra virgin olive oil
juice of one lemon
1 tablespoon white wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried basil  (or fresh if you have it, see below)
1 teaspoon dried oregano

Method:
Add orzo to a pot containing generously salted boiling water.  Cook according to directions on package.
Place spinach in a large colander.  When orzo has finished cooking, pour the pot's contents over the spinach, allowing the boiling water to wilt the spinach.  Shake out all liquid and pour orzo and spinach into a large bowl.
Stir in all remaining ingredients.  Taste for salt.  If feta or lemon was particularly mild you may wish to add up to an additional tablespoon white wine vinegar.

Verdict?  Well, you know I like this lots.  I hope it isn't just my nostalgia for college days talking.  Give this a try and let me know!  This is a great dish to bring to a party, especially in these summer months where you want something light but also filling.  I highly recommend you try this with fresh basil if you have it available - use about 1/4 cup and either cut it into fine ribbons chiffonade-style, or tear it into pieces and stir it in.  That will really take the dish to the next level, I promise you.

Golden Beets and Brussels Sprouts

This post goes out to my friend Adam, who shares my fondness for golden beets. They really are quite special.  Well, I suppose beets are pretty neat in general.  They look so unassuming in the stores, often stripped of their greenery tops and looking brownish from growing up in dirt.  But take them home and scrub away the soil, and you will be rewarded with their goodness.  Golden beets are even more special, as they won't stain your hands when working with them (a big plus, trust me), and taste (at least to me) a bit more buttery/subtly sweet than their crimson cousins.

This is the first recipe I tried them in, found after randomly picking up both golden beets and brussels sprouts (something I haven't eaten since I was a child) at the store one day.  I discovered a love for the beets, and rediscovered brussels sprouts, all in this one very simple dish: oven roasted beets meet parboiled brussels sprouts accompanied by shallots and herbs.

Golden Beets and Brussels Sprouts
Adapted from We [Heart] Food (another great blog name, no?), via Simply Recipes
Serves 3-4
Printable version


Ingredients:
3 medium/large golden beets
2 tablespoons extra virgin olive oil, divided
kosher salt
10 large, fresh brussels sprouts
2 shallots, chopped
1 tablespoon fresh thyme, chopped (or 1 1/2 teaspoons dried thyme)
1/4 teaspoon freshly ground black pepper

Method:
Preheat oven to 375 degrees.
Wash and scrub beets.  Place in a roasting pan and coat with one tablespoon olive oil and one teaspoon salt.  Roast in oven until outside of beets will yield easily to a knife, about an hour.  Remove from oven and let cool.  When cool enough to handle, use a table knife to peel away the beets' skin.  Cut beets into cubes about 1" to 1 1/2" on each side.
Remove outer layers of brussels sprouts until leaves appear tightly bunched and clean.  Trim bottoms of stems.
Fill a small saucepan halfway with generously salted water and bring to a boil.  Add the brussels sprouts and cook for 2-3 minutes, until almost fully cooked.  Drain and let cool.  When cool enough to handle, cut sprouts in half.
Add 1/2 tablespoon of oil to a large skillet over medium heat.  Add the shallots and cook until soft and translucent, being careful not to brown them.  Add a second 1/2 tablespoon of oil and raise the heat to medium-high.  Place the brussels sprouts in the skillet cut side down.  Let cook just until the surfaces begin to brown. 
Add the beets, thyme, 1/2 teaspoon of salt, and black pepper.  Stir to combine.  Let cook for an additional minute or two.

Verdict?  A great tasting, healthy dish that is so simple to make.  I think it would also be great with a dollop of goat cheese on it.  I served it alongside some baked tofu.  I'm sure you can think of many other things that would make great company for the beets n' sprouts, too.

Summertime Cabbage and Kidney Bean Salad

Another AZEats recipe.

It is hot. Very hot. In Azerbaijan, that is. Here in NY we're having an extended period of early spring-like cold rainy gray days. Never mind that it is June and people elsewhere in the country are eating peaches!

But my friend abroad is hot, so despite the fact that I had a carrot and parsnip latke recipe to post for her, I'm going to skip that and not make her fry anything in this heat. So here is a salad recipe to enjoy using the cabbage that has apparently just come into season in Azerbaijan. For those of us in the U.S. - this recipe will work well as a summery side dish to serve at BBQs or elsewhere in place of our typically mayo-heavy slaws.

Summertime Cabbage and Kidney Bean Salad
By Me
Serves a small army
Printable Version


Ingredients:
1/2 head green cabbage
2-3 teaspoons salt, divided
1/2 pound carrot
1 green bell pepper
2-3 scallions
1/4 cup (gently packed) cilantro leaves
1 15 ounce can kidney beans (or an equivalent amount of dried beans)
5 tablespoons orange juice
3 tablespoons cider vinegar
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
2 oranges, peeled, and cut into membrane-free wedges

Method:
(If using dried beans, soak overnight and boil until softened through. Drain and cool.)
Using a knife or a food processor, shred the cabbage into thin strips. Put cabbage in a large bowl and toss with 1 teaspoon salt. Let sit while preparing the remaining ingredients.
Finely chop the carrot, bell pepper, and scallion. Add them to the bowl with the cabbage. Coarsely chop the cilantro and add to the bowl. Add the kidney beans and stir to combine.
In a small bowl, whisk together orange juice, cider vinegar, olive oil, remaining salt, and red pepper flakes if using. Pour over vegetables and toss to evenly coat. Arrange orange slices on top. Serve immediately, or refrigerate overnight for even better flavor.

Verdict? Refreshing and tangy good. The orange and cilantro together really say "summer" to me. I really wasn't sure this recipe would work with the kidney beans in it but am very pleased with the result. As mentioned in the instructions, this is even better the next day, after the flavors have had a chance to meld. So prepare it a day in advance if you can, but it is still great when eaten right away.