Roasted Yellow Pepper Soup - Passato di Peperoni - Away A While Recipe Favorites

Roasted Yellow Pepper Soup - Passato di Peperoni

From the kitchen of One Perfect Bite...Storms pass, but when you're in the midst of one it's wonderful to have a meal that will warm the cockles of your heart. Bob is grilling a chicken to accompany this wonderfully light soup that originated in a Florentine trattoria. Its molten color evokes summer and the soup captures the heady flavor of peppers that have ripened under the Tuscan sun. Served hot or cold, Passato di Peperoni, is a perfect first course, and a wonderful way to begin a meal. This is really simple to make. The trick to making what could be an ordinary soup spectacular, lies in the roasting of the peppers. No short cuts should be taken here. I've found I get the best flavor if the peppers are drizzled with olive oil and placed in a 375 degree oven for 30 minutes before they go into the stockpot. Once that's done, you're on your way to having one of the best soups you've ever tasted. I highly recommend this. As a matter of act, I happen to love this soup. Serve it with a lovely salad, some great bread and plain grilled meat or poultry for a peasant feast that kings will envy. You'll find the recipe here.

                    

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                One Year Ago Today:                                                        Two Years Ago Today:

                   Baked Mostaccioli                                                         Beef and Bean Chili Verde

                Three Years Ago Today:                                                 Four Years Ago Today: 

                Fennel and Potato Soup                                       Streusel Topped Pumpkin Pecan Bread

Sweet and Savory Cornmeal Cookies

From the kitchen of One Perfect Bite...I suspect that cookies much like these are made anywhere that olives are grown and pressed for oil. While I can't say with any degree of authority that these are Portuguese cookies, I'm comfortable in asserting that olive oil was used to make at least some of the cookies that came out of the Portuguese kitchens of Provincetown back in the day when the fishing fleets were moored in the harbor. Cookies that are made with olive oil lack the tender crumb of those that are made with butter, but they have a lovely cake-like interior that makes them interesting. The cookie I'm featuring today has other savory elements as well, but a careful balance of sugar keeps them on the sweet side of the dessert spectrum. This is an adult cookie that is perfect to serve to those with adventuresome palates. I love to include them as an element of a special tea and they are a perfect accompaniment for dessert wines. The cookies are really easy to make and I know you will enjoy them. Here is how they are made.

Sweet and Savory Cornmeal Cookies...from the kitchen of One Perfect Bite inspired by America's Test Kitchen

Ingredients:
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup olive oil
2 eggs
1 teaspoon finely minced fresh rosemary
1 cup confectioners' sugar + more as needed

Directions:
1) Adjust 2 oven racks to upper-middle and lower-middle positions. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2) Place flour, cornmeal, baking powder and salt in a large bowl and whisk to combine.
3) Place granulated sugar and oil in another bowl and whisk to combine. Add eggs and rosemary and whisk until smooth. Gently stir in flour mixture with a rubber spatula until a soft dough forms.
4) Working with 1 tablespoon of dough at a time, drop cookies 2-inches apart on lined baking pans.
5) Bake cookies until edges are a light golden brown and centers puff and split open, about 13 minutes, switching and rotating pans halfway through baking. Let cookies cool slightly on baking sheets. Place 1 cup confectioners' sugar in a bowl and roll warm cookies in sugar to coat. Dust with extra confectioners' sugar just before serving. Yield: 24 cookies.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Cauliflower Gratin

Two Years Ago Today: Peanut Butter and Jelly Cake

Three Years Ago Today: Refrigerator Dill Pickles

Four Years Ago Today: Rhubarb and Red Berry Pie

Greens and Beans - A Tuscan-Inspired Bean Soup

From the kitchen of One Perfect Bite...This fast and simple riff on the classic Tuscan Bean Soup has just saved my bacon. The quick bread I had intended to feature tonight was a complete and utter failure. It cemented to the no-stick pan in which it baked and when it finally released it looked like the debris on either side an earthquake fault-zone. Worse still, its taste and texture left much to be desired and I was not inclined to give the recipe another try. I did, however, still need something to share with you tonight and I needed it quickly. Fortunately, I had seen this recipe on Serious Eats at the beginning of the year and had made it for a family lunch at that time. I loved the recipe as it was written, but had made notes in the margin of my printed copy, and I thought tonight would be the perfect time to test the recipe with my changes in place. Save for the greens, this is a pantry soup that takes minutes to prepare. It comes very close to the Tuscan classic that inspired it, though it is much faster to make. As you skim through the ingredient list, please note that you'll want to save the almost gelatinous liquid in which the beans are packed. It lends flavor to the soup, but it contains sodium so you'll want to watch how much additional salt you add to the soup. When served with a crusty peasant bread and a bright green salad, you'll have the makings of a wonderful family meal. The soup keeps well but the greens will quickly lose that bright color that makes them so appealing. Unfortunately, green vegetables tend to lose their color quickly when cooked. This happens because cooking releases acids in the vegetables that react with chlorophyll, the substance that is responsible for their green color. The acids and heat destroy some of the chlorophyll, and by degrees those lovely greens turn gray. Blanching works in some preparations but it doesn't help much with soups. My advice - eat quickly. I know that those of you who try this recipe will be pleased. Here is how the soup is made.

Greens and Beans - A Tuscan-Inspired Bean Soup...from the kitchen of One Perfect Bite inspired by J. Kenji Lopez-Alt and Serious Eats

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for serving
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
4 teaspoons minced garlic
1/2 teaspoon dried red pepper flakes
4 cups low-sodium vegetable broth
3 (15-ounce) cans white beans (cannellini or great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk Parmesan rind (optional)
2 bay leaves
4 cups mixed baby spinach and kale
1 teaspoon cider vinegar
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving

Directions:
1) Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add vegetable broth, beans and their liquid, rosemary stems, Parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add spinach and kale mixture, cover and cook for 15 minutes.
2) Discard bay leaves and rosemary stems. Use a hand blender to roughly puree a portion of bean mixture until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return puree to soup and stir to combine. Stir in cider vinegar and season to taste with salt and pepper.
3) Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve hot with crusty bread. Yield: 6 servings.







One Year Ago Today: Oatmeal Pancakes for Shrove Tuesday













Two Years Ago Today: Lemon Bavarian Cream Cake
















Three Years Ago Today: Corn Salad with Edamame and Tomatoes

Grape Harvest Cake

From the kitchen of One Perfect Bite...I have fallen head-over-heels in love with grape desserts. They are relatively new to me, but I am making a determined effort to make up for years of lost time. A few months ago,  I featured a Vintner's Grape Cake that was made with olive oil. It was so good, that it had my socks going up and down. Shortly after sharing it with you, I came across another cake on the Whole Foods website. I was drawn to their cake because it  omitted the citrus flavors found in the cake that I had already published and I was curious to see if I would like it as well.  It, obviously, was time for some comparison testing and a definitive  selection of best of class was in order. As it turns out, I was unable to do that. The first cake was a clear winner in the dessert category, but this tender harvest cake took honors in the tea and breakfast category where the intensity of the citrus was deemed to be off putting  so early in the day. We'll have to leave the final judgment up to you.  I hope you will give both these recipes a try. In the great scheme of things, they are easy to make and I suspect you'll love them both. Here is how the Grape Harvest Cake is made.

Grape Harvest Cake ...from the kitchen of One Perfect Bite courtesy of Whole Foods Recipes

Ingredients:
5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
2/3 cup plus 1 tablespoon cane sugar
2 large eggs and 1 large egg yolk
3 tablespoons extra-virgin olive oil
1-3/4 cup unbleached all-purpose flour, plus more for flouring the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup lowfat buttermilk
2-1/4 cups (3/4 pound) red seedless grapes

Directions:
1) Preheat oven to 350 degrees F. Butter a 9-inch metal cake pan and line bottom with a round of parchment paper. Butter paper and then coat pan with flour.
2) In bowl of an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down sides of bowl frequently. Beat in eggs one at a time. Beat in yolk, followed by olive oil.
3) Sift together flour, baking powder and salt in separate bowl.
4) On low speed, beat in flour mixture in three additions, alternating with additions of buttermilk and scraping down sides of the bowl frequently. Stir in half the grapes and pour batter into prepared pan. Sprinkle top with remaining grapes and remaining 1 tablespoon sugar.
5) Bake until cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes. Cool the cake in the pan 15 minutes. Run a knife around the edges of pan, then invert, peel off paper and cool cake upright on a rack. Serve warm or room temperature. Yield: 12 servings.

One Year Ago Today: Blueberry Yogurt Cake

Two Years Ago Today: Georgia-Style Brunswick Stew

Three Years Ago Today: Pumpkin Roll

Roasted Peppers

From the kitchen of One Perfect Bite...While Americans tend to treat roasted peppers as a colorful addition to sandwiches, salads and pizza, they receive a more prominent role in Mediterranean countries, where they are served as a first course. It's pepper season here and because my eyes are bigger than my stomach, I now have a proverbial peck of them to pick. I've already done lots of canning and freezing, and the Silver Fox and I are connoisseurs when it comes to the use of piperade with chickens and their eggs, but I had never thought of serving peppers as a first course. It took Dorie Greenspan to set me straight. By way of explanation, I have to interject that I've never outgrown my childhood love of pictures. My attraction to cookbooks is, at least in part, based on the gorgeous photos they contain. The photo of her roasted peppers in Around My French Table, was a siren's song to me, and, like it or not, I was lured back into the kitchen to imitate, if not duplicate, what I had seen. While peppers can be roasted in a variety of ways, the recipe in her book utilized the oven. While I would normally use an outdoor grill, I wanted to follow her recipe as closely as I could, so, I used the oven and had great results. After the fact, I learned this recipe can also be found on her website, which you can link to here. She discusses various roasting times and techniques that you will find  very helpful if you choose not to use the oven. I used a variety of bell peppers to get the color pop I wanted, but I must say the red peppers are the sweetest of the lot and I'll restrict my use to them in the future.  I have a full compliment of herbs at this time of year, so I used the combination that was suggested in Dorie's recipe and I did use garlic. I can't imagine using olive oil without it. I served the peppers on small plates with knives and forks and had a basket of really good French bread to accompany them. It made for a great first course and I'll be serving this again. I love its simplicity and almost effortless assembly. The  peppers are a perfect way to begin a meal of plain grilled meat or chicken.  I hope you'll give this a try. Here's the recipe.

Roasted Peppers...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
6 large bell peppers (a mix of red, orange and yellow)
Coarse sea salt and freshly cracked black pepper
Assorted fresh herbs (a combination of parsley, basil, rosemary and thyme leaves)
1 to 2 garlic cloves, split
1/2 cup extra virgin olive oil

Directions:
1) Move a rack to center of oven. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
2) Wash and dry peppers, place on prepared pan and roast, turning every 15 minutes, for 45 to 60minutes, or until every side of peppers is blistered. Transfer peppers to a large bowl, cover bowl will plastic wrap or aluminum foil, and let rest until they are cool enough to handle.
3) While peppers cool, pull out a pyrex loaf pan, or, if you plan to use the peppers immediately, a large rimmed serving platter.
4) Working over a bowl, with 1 pepper at a time, remove stem and drain. Remove blistered peel and cut each pepper into 2 or 3 segments, depending on its natural separations. Scrape away seeds and ribs from inside. Place pepper pieces cut side down in loaf pan or on a platter, sprinkle with salt and pepper, strew with garlic and herbs of your choice, then pour some olive oil over layer. Continue until all peppers are in pan or on serving platter. Chill. Garnish with fresh herbs before serving.

One Year Ago Today: Lime Milk Shake

Two Years Ago Today: Pumpkin Yeast  Rolls

Three Years Ago Today: My Grandson Makes Scrimp Scampi with Cumin, Paprika and Sherry Vinegar

Vintner's Grape Cake

From the kitchen of One Perfect Bite...I want to wish all of you who have loved and nurtured children a happy Mother's Day. I hope that those you are tending and those you have given wings will make this a special day for you. I'll be away from my own kitchen this week, but I'll be cooking and, hopefully, will be able to share some very simple recipes with you. The first of them is for a grape cake that was created by Patricia Wells. As you know, I'm partial to this type of cake, and if it is made with olive oil, I become positively weak-kneed. I love the play of the robust oil against the sweetness of the grapes. Cakes like this were originally seasonal and made only in the fall when grapes were being harvested. That limitation no longer exists, so, I make these cakes whenever I can find decent seedless grapes in the market. This version has lovely citrus overtones, and the flavor combination reminds me of a well-balanced sangria. The cake is really easy to make and it keeps and transports well. I hope you will give it a try. Here's the recipe.

Vintner's Grape Cake...from the kitchen of One Perfect Bite courtesy of Patricia Wells

Ingredients:
2 large eggs, at room temperature
2/3 cup sugar
4 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
1/3 cup whole milk
1/2 teaspoon pure vanilla extract
1-1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
A pinch of sea salt
Grated zest of 1 lemon
Grated zest of 1 orange
10 ounces small, fresh seedless purple grapes
Confectioners’ sugar, for garnish

Directions:
1) Preheat oven to 350 degrees F. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.
2) Place eggs and sugar in bowl of an electric stand mixer fitted with a whisk attachment. Beat until thick and lemon covered, about 3 minutes. Add butter, oil, milk, and vanilla extract, and mix until blended.
3) Sift flour, baking powder, and salt into a large bowl. Add lemon and orange zest, and toss to coat zest with flour. Spoon mixture into batter and stir with a wooden spoon until thoroughly blended. Scrape down sides of the bowl and mix again. Set aside for 10 minutes to allow flour to absorb liquids.
4) Stir about 3/4 of the grapes into the batter. Spoon batter into prepared cake pan and smooth top with a spatula.
5) Place pan in center of oven. Bake for 15 minutes, then sprinkle top of cake with remaining grapes. Bake until top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Place on a rack to cool. After 10 minutes, run a knife along sides of pan. Release and remove sides of springform pan, leaving cake on pan base. Sprinkle with confectioners’ sugar just before serving. Serve at room temperature, cut into thin wedges. Yield: 8 to 12 servings.

One Year Ago Today: Spring Vegetable Soup

Two Years Ago Today: Greek-Style Yogurt Pie with Fruit Preserves

Three Years Ago Today: Old-Fashioned Blackberry Pudding

Orange Blossom Tea Cake with Grapes and Olive Oil

From the kitchen of One Perfect Bite...My palate favors barely sweet European-style pastries, so, when I saw this recipe on the blog, Just A Smidgen, I knew I had to give it a try. I already have several recipes for grape cakes and, collectively,  they've all claimed places on my list of family favorites. While these cakes are delicious, they are probably not meant for mass consumption. If you take a quick glance at the ingredient's list, the quantity of olive oil that's used in this recipe is an indicator of just how different this cake truly is. It also calls for another strong and flavorful ingredient called orange blossom water. Most of you will not be able to find it in your local markets, but it is available on-line and this article will do a great job of explaining just what it is. It is difficult to find a workable substitute, but, in a pinch,  a 1/2 teaspoon of orange extract mixed with a teaspoon of lemon juice will come close enough. I love the way French and North African flavors are combined in this recipe. The cake is boldly flavored, but remains sweet enough to serve for dessert or tea. Those with more sophisticated tastes, and those whose palates are simply tired of ordinary desserts, will love the bright bold flavors of this delightful tea cake. I've made it 3 times now, twice without incident. Obviously, I have a caution to share with you. It is tricky to tell when this cake is done and if you pull it from the oven before its time,  you'll have an unmistakeable wet streak in the middle of your cake. Following my first less than stellar attempt, I increased the baking time by 15 minutes and had fantastic results. I love the blend of flavors in this cake and I'll be making it often. I hope you will give it a try. It is a wonderful cake for the slightly adventurous. Here's the recipe.

Orange Blossom Tea-Cake with Grapes and Olive Oil...from the kitchen of One Perfect Bite courtesy of Barbara Bamber and Laura Calder

 Ingredients:
5 egg, separated
3/4 cup sugar
3/4 cup extra virgin olive oil
1 lemon, zest and juice
1 orange zest only
1-1/2 teaspoons orange blossom water
1 teaspoon crushed cardamom seeds
1 cup cake flour
1/2 teaspoon salt
9 ounces seedless red grapes
3 tablespoons warm honey
2 tablespoons coarse baker's sugar
1 tablespoon granulated sugar
coarse white sprinkling sugar and regular sugar

Directions:
1) Heat oven to 350 degrees F. Rub bottom and sides of a 9″ springform pan with a little olive oil then line with parchment paper.
2) Gently crushed dried green cardamom pods with a rolling-pin to remove black seeds inside. Discard outer pod. Continue crushing pods until you have 1 teaspoon of black cardamom seeds.
3) Beat egg yolks and sugar until sugar dissolves and thick, pale ribbons of batter form. Mix in olive oil, lemon juice and zest, orange zest and orange blossom water. Add cardamom seeds to batter.
4) Beat egg whites and salt in another bowl until stiff peaks are formed.
5) Sift cake flour into another bowl,
6) Add flour to egg yolk batter. Then gently fold in beaten egg whites, taking care not to deflate egg whites. Fold in half of the grapes.
7) Pour batter into prepared springform pan. Bake for about 20 minutes, then open oven and scatter remaining grapes over top. Using your finger, gently press the grapes to partially submerge them into cake. Leave some more exposed than others. Close oven door and continue to bake for an additional 25 minutes or until a skewer poked in middle of cake comes out clean.
8) Remove from oven and transfer pan to a wire rack to cook. Leave the cake in springform pan and gently brush warm, spreadable honey over top. Sprinkle coarse baker's sugar over top and finish with a dusting of regular sugar. Allow cake to cool completely in springform pan, then gently remove and transfer to a cake plate. Yield: 8 to 10 servings.

(adapted from French Taste, by Laura Calder)

One Year Ago Today: Turkish Shepherd's Salad - Coban Salatas

Two Years Ago Today: Chocolate Babka

Three Years Ago Today: Easy New England Clam Chowder

Dimpled Apple Cake

From the kitchen of One Perfect Bite...The upside to being housebound is the time that's gained to explore new blogs and test recipes that have been waiting in the wings. I know I could iron or straighten closets, but when I have stolen time I prefer read or bake. Most of you know that I have a real weakness for apple cake. Actually, I have a serious problem and have been known to grow weak-kneed when the aroma of baking apples and cinnamon hits my nose. I know I need help. My hope is that a program will be formed before I've plucked the last apple from the last tree in America. This time, though, the Silver Fox had a hand in my undoing. Having just found the, new to me, blog The Kitchn, I called him over to take a peek at Faith Durand's apple cake. He must have liked what he saw because he volunteered to peel and core apples if I'd make the cake. What's a girl to say? I had a volunteer to do the heavy lifting, so I let him have a go at the apples while I assembled the other ingredients. The cake came together quickly, and within the hour the two of us had a piece of still warm cake to enjoy with our afternoon coffee. The cake, which is made with yogurt and olive oil, has a Mediterranean aspect and a unique, slightly tart flavor that sets it apart from other apple cakes I've tried. It is delicious, though much less sweet than you would expect. I found that refreshing and can recommend this cake to anyone who likes their treats warm and barely sweet. The cake wants to stick to the pan, so I'd advise you to use a really healthy coating of non-stick spray when you prepare your pan. This cake is very moist and when allowed to sit for a day or two it becomes more like a bread pudding than a cake. I prefer it fresh and warm from the oven. While this is not my all-time favorite apple cake, it is very nice and I will make it again. I hope you'll give it a try. Here's the recipe.

Dimpled Apple Cake...from the kitchen of One Perfect Bite courtesy of Faith Durand via The Kitchn

Ingredients:
Cake
1-1/2 cups Greek- yogurt, well-stirred
2/3 cup olive oil
1/4 cup lemon juice
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1-1/2 pounds
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
Cinnamon Streusel
2-1/2 teaspoons cinnamon, divided use
1/2 cup brown sugar
2 tablespoons unsalted butter, softened

Directions:
1) Heat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
2) Whisk together yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core apples, and chop into chunks about 1/2-inch across. (My apple chunks were 1-inch across). You should end up with 3-1/2 to 4 cups of apples. Stir chopped apple into the liquid ingredients.
3) Add flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon right into the liquids and stir just until no lumps remain.
4) In a small separate bowl, mix remaining 2 teaspoons cinnamon with the brown sugar and butter.
5) Pour half of batter into prepared pan. Cover with half of cinnamon-brown sugar mixture, dropping it on batter in small lumps. Cover with remaining cake batter, then top with last half of cinnamon-brown sugar mixture.
6) Bake for 45 to 55 minutes, covering with foil if top gets too brown. When a tester comes out clean, transfer pan to a cooling rack and let it sit for at least 15 minutes before cutting. Yield: 12 servings.









One Year Ago Today: Peanut Crusted Chicken Breast with Sweet Onion Sauce














Two Years Ago Today: Shrimp Enchiladas Verde

Muhammara

From the kitchen of One Perfect Bite...It's hard to believe the year is coming to an end. At dinner tonight Bob and I will toast absent friends and I want you to know that all of you are included in that number. We have no special plans for the evening, though we will be hosting a brunch on New Year's Day. I have made some very simple finger foods for the two of us to nibble on as wile away the countdown to midnight. I've actually made three dishes and a coin toss determined which I would share with you today. Muhammara, a hot pepper dip, won. This is a Turkish dip that I had for the first time this year. As you scan the recipe ingredients you'll see that there is nothing here not to like. It is very easy to make and if you keep pomegranate molasses in the pantry, you can have it on the table in 10 minutes. It is usually eaten as a dip or spread, though it also makes a wonderful sauce for grilled meats and chicken. It's important to use fresh bread crumbs and toasted walnuts when you make this. They add flavor and texture that can't be achieved with easier substitutions. I hope you'll give this dip a try. It is additive and I think you'll like it. And because it's New Year's Eve, I thought I sneak in the latest pictures of our younger grandsons. They're sweeter than muhammara but just as addictive. They are, however, more work.Their photos are at the end of this post. Here's the recipe for this wonderful Turkish dip.

Muhammara...from the kitchen of One Perfect Bite

Ingredients:
1 (7-ounce) jar roasted red peppers, drained and patted dry
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
toasted pita triangles as an accompaniment

Directions:
In a food processor blend together peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until mixture is smooth. With motor running add oil gradually. Transfer muhammara to a bowl and serve it at room temperature with crudities or pita triangles. If not served immediately refrigerate for up to 24 hours. Serve at room temperature. Yield: 1-1/2 cups.







One Year Ago Today: Bouillabaisse la Marseillaise
















Two Years Ago Today: Mexican Beer Cheese Spread

Menemen and Breakfast in Istanbul

From the kitchen of One Perfect Bite...If you think Paris is a moveable feast, it will help to think of Istanbul as an unending block party where lusty flavors fill bowls that never seem to empty. The feast begins at breakfast where tables laden with fresh fruits and vegetables are balanced with the local cheeses and wonderful breads that helped give Turkey its reputation as a food lover's paradise. A typical breakfast includes a unique and slightly milder version of feta cheese called called beyaz peynir. You'll also find wedges of a semi-soft sheep's milk cheese called kasar. There are platters and bowls of butter, olives, eggs, tomatoes, cucumbers, jam, honey and a spicy Turkish sausage called sucuk. If you are lucky you might also be served pastirma, which is a thinly sliced air-dried beef that is spicy like pastrami. There will be filled flaky pastries called börek and the ubiquitous Turkish bagel-like rolls called simit. There are bowls of hard boiled eggs and a Turkish egg specialty called menemen. The dish contains eggs, onions, green peppers and tomatoes and it can be scrambled or prepared in the same fashion as a frittata. Interestingly, tea is the beverage of choice for breakfast in Turkey. There is some humor in that. The Turkish word for breakfast is kahvalti, which we were told means before coffee, but we couldn't find brewed coffee in the whole of Istanbul. Believe me we looked. There was lots of the instant variety but we never found a place that served the real thing. That led to much grumbling from the Silver Fox and other aficionados who like their morning coffee strong and intravenously. Today's recipe is for menemen, an egg dish that's crossed borders and worked its way into the cuisine of many countries. In Turkey it's made with a lot more olive oil than I've used in the recipe that appears below. I've cut back to keep you from talking about me, but you should know that Turkish cooks use copious amounts of olive oil and they are very healthy people. Banana peppers are usually used to make this dish, but if they are unavailable bell peppers can be substituted. I really hope you'll try this. It truly is delicious and very easy to make. Here's the recipe.

Menemen...from the kitchen of One Perfect Bite

Ingredients:
8 eggs, lightly beaten
2 onions, diced
2 green peppers, sliced crosswise or diced
4 tomatoes, blanched, peeled, seeded and diced
2 tablespoons chopped parsley
2 tablespoons olive oil
salt and pepper

Directions:
1) Sauté onions and peppers in olive oil until tender. Add well-drained tomatoes and cook for 5 to 7 minutes longer. Add parsley and season lightly with salt and pepper.
2) Pour eggs over mixture in pan. Stir until cooked. Yield: 4 servings.

One Year Ago Today: Chocolate Zucchini Bread


















Two Years Ago Today: The Apple Lady Apple Cake

Cauliflower Salad with Red Pepper, Olives and Anchovies

From the kitchen of One Perfect Bite...I first sampled this salad in the Italian kitchen of my childhood. Mrs. S. made it for her family, but only during the Christmas holiday. The dish originated in Sicily and it was called insalata di rinforzo. She called it reinforced salad because its ingredients were refreshed every day until the feast of the Epiphany was celebrated. At that point, it would miraculously disappear from her table and not be seen again until the following Christmas. I had really fond memories of the salad which looked like an element of giardiniera, but tasted nothing like its acrid pickled cousin. I had for years tried to duplicate it, but was never able to get it quite right. While searching for recipes that could be used to represent the work of Marcella Hazan, I stumbled on her recipe for the salad and, of course, had to try it. What was lost had now been found and I wasted no time making it. I love the way this salad looks and I really like its heady earthy flavors. The salad, which is very easy to make, is strongly flavored and not meant for the faint of heart. Those who share my love of full-bodied foods are in for a taste treat. Please note that the recipe uses capers and anchovies, neither of which are favorites of the general public. I'd love to tell you they can be omitted, but that is not the case. It's best not to attempt the salad if you aren't going to use them. Hazan's recipes have a lovely balance of flavors and I think you'll really like this salad. Here's the recipe.

Cauliflower Salad with Red Pepper, Olives and Anchovies...from the kitchen of One Perfect Bite courtesy of Marcella Hazan

Ingredients:
1 head cauliflower, about 1-1/2 pounds
2 tablespoons capers, drained
4 flat anchovy fillets, coarsely chopped
1/2 cup sweet red bell pepper,peeled, cored and cut into thin strips
10 black Greek-style olives, pitted and cut in half
Salt
Freshly ground black pepper
1/3 cup extra virgin olive oil
2 tablespoons wine vinegar

Directions:
1) Trim outer leaves of cauliflower and cut an x in the root. Bring at least 6 cups of water to a boil. Add cauliflower, cover pot, and cook until stem of cauliflower can easily be pierced with a fork, about20 minutes. Drain and cool.
2) Break cauliflower clusters into bite-sized pieces and put them in a salad bowl. Add capers, anchovies, bell pepper and black olives and toss gently to combine. Add vinegar and olive oil and toss again. Season to taste with salt and pepper to taste. Serve warm or at room temperature. Yield 4 to 6 servings.









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