kara cooks

SUPER SMOOTH HUMMUS

kakotwas — Sun, 01 May 2011 22:11:00 +0000

I have never met a hummus I didn’t like. Whether homemade, one of those little tiny $5 containers from Whole Foods, or the absolute best – an appetizer at any good Persian restaurant. I take that back. The hummus in my college dining hall was pretty vile. I think they made it from a powdered mix, which gave it this sub-par grainy texture. Not at all what you want up on dipping pita or carrot stick. Which brings me to the topic of this post: how to make your homemade hummus super-smooth and velvety. Almost airy. The trick is removing the skins from the chick peas. Warning: a little effort is involved here. Lazy hummus lovers may be just as well off spending $5 on that little packaged hummus. For the rest of us with time on our hands, it is time well spent.

1 15.5 oz can of chick peas, skins removed by popping off with thumb and forefinger
(Canned bean naysayers can certainly cook their own. I am a firm believer in the convenience and good taste of canned beans)
1/4 cup sesame tahini
1 clove fresh garlic, skin removed and crushed
Juice of 1-2 lemons
1 tsp salt
1 tsp ground cumin
1/4 tsp cayanne pepper
Freshly ground black pepper to taste
1/8-1/4 cup water
Generous drizzle olive oil

Combine all but water and olive oil in bowl of food processor or blender. Blender will yield even smoother results, you may need to add even a little more water to get it moving. Whirl ingredients until well combined. Pour in water. With motor running, drizzle in olive oil until hummus is super smooth. Serve with crudités of any sort (carrot, cucumber, blanched asparagus) and pita bread. I like to serve along side kalamata olives and feta cheese.

A CLASSY SPRING BABY SHOWER MENU

kakotwas — Sun, 04 Jul 2010 18:41:58 +0000

OK, baby showers sort of make me cringe. Not to deny the joy and excitement that surrounds bringing a new life into the world. But let’s be honest. A lot of them are… well, tacky. In an effort to celebrate Zoe’s entrance into the world, I co-hosted this shower to honor our wonderful friend Brenna. Being in charge of the food was an excellent way to lend my talents and help put on this special day. The shower was held at Chicago photographer Peter Rossi’s studio www.pdrproductions.com. We had a great time raiding his prop closet which was filled with gorgeous and eclectic dishware. My co-host Amanda did an incredible job with the decor and came up with these adorable sachets filled with spring bulbs as a favor.

In thinking about a special and classy April baby shower, I borrowed a couple recipes from my favorite Food Network chefs and put my own twist on them. To round out the recipes here, I also included a smoked salmon platter, fruit skewers, and a ginger-lemon punch.

Photographs all taken by Heidi Zeiger. Thanks Heidi! www.heidizeiger.com

ITALIAN CHICKEN SALAD IN ENDIVE SPEARS

Original recipe is from Giada De Laurentiis. I use endive instead of lettuce cups to make it more of an hors’d'oeuvre, easy to pick up.

Ingredients

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)

2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped

1 1/4 cups paper-thin slices red onion

3/4 cup chopped fresh Italian parsley leaves

3/4 cup slivered almonds, toasted

1/2 cup drained capers

1 1/2 cups (about) Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper

24 butter lettuce leaves (from about 3 large heads)

OR use large outer leaves from about 8-10 endive

1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Directions

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste. Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve. Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette

1/2 cup red wine vinegar

1/4 cup lemon juice

2 teaspoons honey

2 teaspoons salt

Freshly ground black pepper

1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. Yield: 1 3/4 cups

WHITE BEAN AND OLIVE DIP

This recipe was inspired by another one from Martha Stewart. I changed quite a bit of the original, mine is below.

Ingredients

2 cans cannellini beans (italian white beans)

1/2 cup pitted kalamata olives

1 clove garlic

Juice of 2 lemons

1 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp coarse salt

Plenty of fresh ground black pepper

1/2 cup extra virgin olive oil

Directions

In bowl of food processor, combine olives and garlic. Pulse a few times. Add beans, lemon juice, cumin, cayenne, salt and black pepper. Pulse a few times. With machine running, drizzle in olive oil. You can add extra lemon or a little water if the consistency isn’t creamy enough. Serve with veggies, pita or crackers.

FRESH VEGGIE SPRING ROLLS WITH TWO DIPPING SAUCES

Original recipe is from Bobby Flay. I omitted the shiitake mushrooms, and added mint and basil. Meis en place is the key to success with spring rolls. Have all your ingredients washed and prepped, set up in assembly-line fashion before you start soaking your spring roll wrappers.

Ingredients

1 cup shredded napa cabbage

1 cup shredded carrot

1/2 cup finely sliced green onions

1 red bell pepper thinly sliced

6 large shiitake mushrooms, grilled and sliced thin

2 cups bean sprouts

1/2 cup cilantro leaves

1/2 cup mint leaves

1/2 cup basil leaves

8 very think 8-inch round spring roll wrappers

Directions

Working one at a time, dip the spring roll wrapper in a shallow pan of water just until soft and pliable. Move wrapper to a work surface. Beginning with a basil leaf, working backwards on the ingredients list, place a small amount of each on the wrapper. I like to start with the basil leaves because they look beautiful showing through the wrapper. Fold the sides in, and roll tightly like a burrito. Serve with sauces.

Garlic-Soy Dipping Sauce

1/2 cup soy sauce

1/4 cup rice vinegar

2 tbsp peanut oil

1 tsp hot sesame oil

1 tsp minced garlic

pinch of sugar

Combine in small bowl and whisk.

Spicy Peanut Dipping Sauce

2 tbsp minced garlic

1/2 cup smooth peanut butter (I use natural peanut butter, without sugar or additives)

1/2 cup soy sauce

1 tsp brown sugar

1 tbsp rice vinegar

1 tbsp hot chile oil

1/2 cup cilantro leaves, finely chopped (I left this out in the sauce, because I had cilantro in the spring rolls)

Combine in food process or or blender, pulse until smooth.

DEVILED EGGS WITH DILL AND CAPERS

This is a good time to promote the use of free-range eggs. I get mine from a local CSA, and the difference is incredible! They rival even the ones in the store that are labeled “cage free.” It might be more effort to source your eggs directly from a farmer, but well worth it. Check your local farmer’s market.

Ingredients

1 dozen fresh eggs, hard boiled, cooled and peeled

1/4 cup mayonnaise

1/2 cup sour cream

Few sprigs of fresh dill, chopped to make about 3 tbsp

1/4 cup capers, drained, rinsed and roughly chopped

Juice of 1/2 lemon

1 tsp coarse salt

Fresh ground black pepper

Directions

Gently halve eggs and scoop yolk into a bowl, setting aside whites. Combine all other ingredients with egg yolks, mash together with the back of a fork. Either with a pastry bag or a small spoon, fill egg white halves just before serving. Garnish with sprigs of dill.

GREEN BEAN AND HEIRLOOM TOMATO SALAD

kakotwas — Sun, 07 Feb 2010 16:51:52 +0000

I was thinking about this lovely salad here in the middle of winter. Heirloom tomatoes are one of those fleeting summer delights that always seem to go away too quickly. In an effort to promote eating seasonally and locally, I would only recommend this salad when the tomatoes are available. For the rest of the year their sweet, fragrant juiciness will just have to be a fond food memory.

for the salad:
1-2 large heirloom tomatoes, seeded and cut into generous chunks
1 lb fresh green beans, stemmed, blanched and cut in half
1/2 cup pecorino romano cheese, peeled off the block with a veggie peeler OR 1/2 cup feta cheese

for the dressing:
juice of 1/2 lemon
1 tsp balsamic vinegar
1 tsp dijon mustard
salt and pepper
1/8 cup extra virgin olive oil

Whisk together first 4 ingredients, drizzle in olive oil till emulsified. Toss prepared veggies gently with dressing. Sprinkle top with your choice of cheese. Let this stand at room temperature for a few minutes before serving. Another variation on this is to add fresh grilled corn that has been sliced off the cob. The essence of summer.

Asian Style Cabbage Rolls

kakotwas — Sat, 17 Oct 2009 16:43:09 +0000

Napa cabbage is more pliable and makes a better wrap for fillings. The color is bright green and the veining in the leaves is just gorgeous. For this recipe, I used ground pork but you could also use beef or no meat at all, increase the amount of mushrooms or add tofu for protein. The following made 6 wraps.

6 large, unblemished Napa cabbage leaves
1 lb ground pork
1/2 cup jasmine rice (or any other long grain rice), cooked and set to the side
6 or so shitake mushrooms, wiped clean and sliced
3 scallions, sliced
2 cloves garlic, smashed and minced
1 tsp fresh ginger, smashed and minced
1/4 tsp hot red pepper flakes (or more if you like heat)
1/3 cup almonds, roughly chopped
4 tbsp soy sauce
3 tbsp canola or peanut oil for stir-frying

Blanch cabbage leaves: Cook 3 at a time for 30 seconds in a large pot of boiling water, remove to a bowl of ice water to stop the cooking; set cabbage leaves aside. Make the filling: Use a large skillet or wok over med-high heat. Brown the pork, using a little oil if necessary; remove cooked pork to a bowl. In the same pan cook garlic and ginger for a few seconds (do not burn!), add scallions, red pepper flakes, shitakes, and almonds. Stir-fry for 2 min or until shitakes start to give up their moisture. Add pork back to the pan, stir in cooked rice, add soy sauce. Stir and cook for a minute more to incorporate; turn off heat.

pork and rice filling

Assemble the wraps: When filling has cooled slightly, divide among the 6 cabbage leaves. Roll up the leaves, place seam side down in a lightly oiled baking dish

crispy kale

kakotwas — Mon, 31 Aug 2009 02:30:08 +0000

Kale. Just the sight of this sturdy crusiferous green begets a “yuck” from my otherwise not-picky husband. Until he tried this version. Tossed in olive oil and roasted in the oven till crisp, this kale bears no resemblance to it’s raw beginnings. In fact, it makes an excellent snack, a possible alternative to a bowl of popcorn!

1 bunch fresh kale (8-10 stalks)
2-3 tbsp extra virgin olive oil
1/4 tsp kosher or sea salt
fresh ground black pepper
juice 1/2 lemon, or 1 tsp apple cider vinegar

De-stem, tear into bite-size pieces, wash and spin dry kale. Spread out on a baking sheet in one layer. Use two sheets if necessary, do not overcrowd. Drizzle kale with oil, toss thoroughly to coat. Sprinkle with salt and several grinds black pepper. Bake in 375 degree oven for 15 min. Using tongs, flip kale, bake another 5 min, or until crispy. Will be lightly brown, and brittle to the touch. Remove from oven, toss into bowl or serving platter, squeeze lemon or sprinkle vinegar over, toss lightly and serve.

BULGUR WHEAT PANCAKES

kakotwas — Tue, 21 Jul 2009 02:49:27 +0000

These delicious pancakes are the perfect way to start a Sunday morning. They are hearty and satisfying, made even more delicious by adding chopped nuts, blueberries, and cinnamon.

Bulgur Wheat Pancakes

1/2 cup bulgur + 1 cup boiling water

3/4 cup milk or soymilk

1 egg

1/8 cup canola oil

1/2 cup whole wheat flour

1/2 cup white flour

1/2 Tbsp baking powder

1 Tbsp sugar

1 tsp salt

1 tsp cinnamon, optional

3/4 cup mix-ins like nuts or fruit

Pour boiling water over bulgur, let sit covered for 30 min or until tender. If you need to speed things up, you can cook the bulgur on the stovetop in a pot for 10 min. Meanwhile, in a separate bowl stir together dry ingredients (flours, baking powder, salt, sugar and cinnamon). In another bowl, combine wet ingredients (egg, milk, and canola oil). When bulgur is ready, add wet ingredients to bulgur, then stir in the dry just till combined. If you are using nuts and/or fruit, gently fold in. Batter will be lumpy, don’t worry!

Drop by spoonfuls onto a hot greased griddle. Cook until bubbly on one side, flip and finish cooking until other side is golden brown, approximately 2-3 min on each side. Keep covered and warm till ready to serve. I like to have these with sliced bananas and real maple syrup.

better banana bread

kakotwas — Tue, 07 Jul 2009 01:41:49 +0000

I’ve made many, many loaves of this scrumptious quick bread. It’s a common use for past-due bananas, which there always seem to be an abundance of in our house. This recent loaf turned out especially delicious. I might attribute this to my new convection oven, which admittedly improved the quality of my baking considerably thus far. I’m really not much of a baker. Baking requires accuracy and precision, and I tend to like to “throw in” a little of this and that. This is my mom Kathy’s recipe, with my variation – the chocolate chips. And 1/2 whole wheat flour to keep it healthy.

Banana Bread with Chocolate Chips

3-4 very ripe bananas
1 cup white flour
1 cup whole wheat flour
1 cup sugar
1/2 cup applesauce
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla
1 tsp cinnamon
1/2 cup pecans or walnuts
1/2 cup – 3/4 cup semi-sweet chocolate chips

Mix dry ingredients in a small bowl. In a mixer, or by hand, mash bananas with wet ingredients. Add the dry to the wet, mix just until combined. Do not over-mix. Stir in nuts and chocolate chips. Pour into two glass loaf pans. Bake at 350 for about 60-75 min, or until a toothpick inserted into the center comes out clean.

what do I do with all this cabbage?

kakotwas — Mon, 06 Jul 2009 02:01:54 +0000

Make soup! Tonight’s dinner was inspired by a recipe found on another blog: http://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html. The thought of cole slaw just wasn’t going to cut it. But this soup did the trick. I made my own modifications, as I had both red and green cabbage. I added some mustard seed and apple cider vinegar as I sauteed the veggies. And homemade chicken stock. I topped it with a dollop of sour cream and served it with toasted pumpernickel bread. A side of homemade applesauce rounded it out.