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Spaghetti Squash with Moroccan Spices

by Lydia Whitlock — Sep 18th, 2016

Spaghetti squash is kind of a magical vegetable. If you cut it open before cooking, it looks like a normal, solid, bright yellow squash. But after cooking, with a simple scrape of a fork, it separates into impressively long, slightly crisp strands! There are many recipes out there that substitute this squash for pasta, and with good reason -- it’s almost as satisfying topped with tomato sauce as actual spaghetti is. But I find there are fewer recipes that treat this vegetable as an actual squash, complementing its flavor rather than trying to hide it. 

But this recipe treats the squash as squash, giving the whole thing a quick cook in the microwave before tossing the strands with a beautifully spiced butter. The strands soak up the flavor of the spices perfectly, and the dish manages to be both light and luxurious, the butter lending just the right amount of indulgence to the steamed vegetable. 

INGREDIENTS

PREPARATION

  1. Pierce the squash all over with a small, sharp knife, going about one inch deep to prevent it from bursting. Place the whole squash on a plate in an 800-watt microwave, and cook on 100% power for six minutes. Carefully turn the squash over to its other side and microwave at 100% power again, until the squash feels slightly soft when pressed, eight to ten minutes more. Let the squash cool for five minutes. 
  2. While the squash cools, melt the butter in a small saucepan over medium-high heat. When foam has subsided, add the garlic and cook, stirring constantly, until the garlic has just turned golden. Stir in the spices and remove the pan from heat.
  3. Carefully cut the squash in half lengthwise -- it may still be quite hot to the touch, and will give off steam when opened. Scrape out the seeds in the middle with a spoon and discard.
  4. Using a fork, scrape the strands of squash away from the sides and into a bowl, making sure they separate well. 
  5. Put the squash in a bowl and toss well with the spiced butter, salt, and cilantro. Serve warm.

Serves 6 as a side dish. Adapted from Gourmet.

 


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Indian-Spiced Cashews

by Lydia Whitlock — Sep 16th, 2016

These toasted and spiced nuts couldn’t be simpler, and couldn’t be more of an impressive dish to toss together to bring to a cocktail party. A combination of earthy coriander, cumin, and turmeric play beautifully off the natural nutty sweetness of cashews, with cayenne and salt adding a pop of salt and spice. 

I recommend you use the whole cumin and coriander seeds for this recipe, as toasting them beforehand really brings out the flavors in a lovely way. But since this is a dish that’s supposed to be easy and simple, I’ve included amounts for the ground spices as well.

INGREDIENTS

PREPARATION

  1. Preheat the oven to 400°F.
  2. Heat a small, dry skillet over medium-high heat. When hot, toast the cumin and coriander seeds until fragrant, about 1 minute. Grind medium-coarsely in a mortar and pestle or spice grinder. If using pre-ground spices, skip this step.
  3. In a shallow baking dish, spread the cashews out in an even layer and roast until barely golden, 7-10 minutes.
  4. Put the roasted cashews in a medium bowl, drizzle with melted butter, and toss with the toasted spices, cayenne, and turmeric. Salt to taste with sea salt and toss again to coat evenly. Serve warm or at room temperature.

Makes about 1 ½ cups. Adapted from One Good Dish.


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Mesquite Barbecue Beans

by Lydia Whitlock — Sep 14th, 2016

It may be September, but barbecue season isn’t over yet! While the weather’s still warm, and friends are still throwing meat and vegetables on the grill, it’s time to give this hearty, crowd-pleasing side dish a try. You’d never think that beans could be a showstopper of a dish, but these have the perfect balance of sweet and tangy, smoky and spicy. Vanns Mesquite Barbecue Rub adds a little twist of wood-fired flavor to the dish. The final product may look like more beans than a crowd could ever hope to eat, but I’m willing to bet that they’ll all be gone by the end of the day.

A note: if you'd like to make these beans for some vegetarian friends, omit the bacon and use 2 Tbs. vegetable oil to brown the onions and other aromatics. Adding a teaspoon of Vanns Smoked Spanish Paprika in Step 4 will add back some of that smokiness that you lose with the bacon!

INGREDIENTS

  • Water
  • 2 Tbs. Vanns Kosher Salt
  • 1 lb. dried pinto or navy beans
  • 8 oz. sliced bacon cut into ½-inch strips
  • 1 large yellow onion, finely diced
  • 1 medium jalapeño, stem and seeds removed, minced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable stock
  • 1 ½ cups ketchup
  • ⅔ cup dark brown sugar
  • ⅓ cup honey
  • ¼ cup molasses
  • 2 Tbs. yellow mustard
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. Vanns Mesquite Barbecue Rub
  • 1 Tbs. hot sauce, such as Sriracha

PREPARATION

  1. Add 8 cups of water and 2 Tbs. Vanns Kosher Salt to a large bowl or other large container and stir until salt is dissolved. Add beans, cover the container, and let soak overnight at room temperature. When you’re ready to make the beans the next day, drain and rinse.
  2. Heat a large dutch oven over medium-high heat on the stove. When hot, add sliced bacon and cook until its fat has fully rendered and the bacon is a crisp, deep golden brown. Using a slotted spoon, move the bacon to a plate lined with paper towels, leaving as much bacon fat in the pan as you can.
  3. Keeping the dutch oven over medium high heat, add the diced onions to the pot. Cook until the onions are softened and browned around the edges, stirring occasionally, about 10 minutes. Lower heat if necessary. Stir in the minced jalapeño and garlic and cook for about 1 minute, until fragrant. Add the cooked bacon back in, and stir in the chicken stock, 3 cups of water, and the drained and rinsed beans. Bring the pot to a boil and then reduce to a gentle simmer. Simmer for 1 hour, and preheat the oven to 300°F while the beans simmer.
  4. When the hour is over, add the ketchup, brown sugar, honey, molasses, mustard, vinegar, Vanns Mesquite Barbecue Rub, and hot sauce, and stir to combine thoroughly. Cover the dutch oven tightly and transfer the pot to the oven. Cook in the oven for 4 hours, stirring every hour or so, until the beans are creamy and tender. The best way to test them is to taste them!
  5. Remove the pot from the oven, uncover, and allow to cook for 15 minutes. Season with kosher salt to taste and serve immediately. You can also store these beans in a container in the fridge for up to 1 week -- the flavors will intensify as time goes on, so making them ahead is a great idea! Reheat over a gently flame before serving.

Serves 8 - 10 as a side dish. Adapted from Serious Eats.


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Falafel Sandwiches with Awesome Condiments

by Lydia Whitlock — Aug 17th, 2016

These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing. But add in fluffy pita bread, some spiced, spicy herb-chile sauce, some pickles, and a little smear of something creamy, and you’ll end up with something that is all about contrasting flavors and textures, something that’s crunchy and warm and savory and spicy and sour, all at the same time, all in the right amounts.

This falafel is barely more difficult to make than the falafel that comes from a boxed mix, and the end result is so much better, with a much more varied and crunchy texture and a much deeper flavor, thanks to the dried spices and fresh herbs that get blended into the mix. The deep frying may be a bit of a hassle, but it’s worth it, especially if you consider that you can save your frying oil for two more rounds of falafel, which I suspect you will be making soon after trying this recipe. Note ahead of time that the chickpeas will need to soak overnight, so account for that in your planning.

INGREDIENTS

Falafel:

  • 1 ¼ cups (250 grams) dried chickpeas
  • ½ medium yellow onion, finely chopped
  • 1 clove garlic, crushed, peeled, and minced
  • 1 Tbs. flat-leaf parsley, finely chopped
  • 2 Tbs. cilantro, finely chopped
  • ¼ tsp. Vanns Cayenne
  • ½ tsp. Vanns Ground Cumin
  • ½ tsp. Vanns Ground Coriander
  • ¼ tsp. Vanns Ground Cardamom
  • ½ tsp. baking powder
  • 1 tsp. Vanns Kosher Salt
  • 3 Tbs. water
  • 1 ½ Tbs. all-purpose flour
  • About 3 cups vegetable oil, canola oil, peanut oil, or sunflower oil, for frying

Pickled Red Onions:

Zhoug (a spicy herbal hot sauce with the texture of a salsa. It’s a wonderful addition to the traditional falafel-tahini sauce combo):

Tahini Sauce:

  • ⅓ cup tahini paste
  • ¼ cup water
  • 1 Tbs. lemon juice
  • 1 clove garlic, grated on a Microplane or minced
  • ¼ tsp. Vanns Kosher Salt, or to taste

To Assemble Sandwiches:

  • Fried Falafel
  • Pita Bread
  • Labneh or Greek Yogurt (optional)
  • Zhoug
  • Tahini Sauce
  • Pickled Red Onions
  • Sauerkraut or other pickled vegetables (such as turnips, beets, carrots, optional)

PREPARATION

  1. To begin, soak the chickpeas overnight, covered with water at least twice their volume. You can make your condiments the night before or the day you plan to fry the falafel. Note that you’ll need to let the ground falafel mix sit in the fridge for at least 1 hour, so you can easily make the sauces during that time.
  2. Make the falafel mix: Drain the chickpeas after soaking overnight, and stir in the onion, garlic, parsley, and cilantro. Put the mixture in a food processor in two batches, and pulse until you have a finely chopped mixture that is even in texture but not mushy or pasty. Place the chopped mixture in a bowl and stir in the spices, baking powder, salt, flour, and water. Cover and refrigerate for at least hour.
  3. Make the Pickled Red Onions: Thinly slice the onions. You can do them in rings, or slice the onions in half and do half moons or slice from pole to pole for more gently-curved shreds. Separate the onions slices and place them in a colander. Set the colander in your sink and pour all of the boiling water over them, making sure to get each onion piece. 
  4. Place the onions in a bowl and add the rest of the ingredients. Cover and refrigerate for at least 15 minutes before serving -- longer is better. The onions will keep for several weeks in the fridge in a tightly-sealed container.
  5. Make the Zhoug: combine all ingredients in a mini food processor and pulse a few times until you get a coarse paste. It should be a coarse texture, more of a salsa than a pesto. Refrigerate for up to 3 weeks.
  6. Make the Tahini Sauce: Stir all ingredients together until evenly combined. Add more water if needed -- you want a sauce that is creamy and smooth and can be drizzled on a sandwich.
  7. To fry the falafel, fill a deep, heavy-bottomed, medium saucepan with enough oil to come 3 inches up the sides. Heat the oil to 350°F. Prepare a large plate or tray with a layer of paper towels.
  8. Moisten your hands, and press 1 Tbs. of falafel mixture into a ball. Make it as compressed as possible. A loose falafel ball will dissolve in the oil, leaving behind only tiny golden bits. Lower the falafel balls into the oil, frying in batches for about 4 minutes, until the outsides of the balls are a crisp, deep golden brown. Remove the balls with a slotted spoon to your prepared plate or tray and allow them to drain. You can keep them warm in a low oven if needed.
  9. Assemble the sandwiches: Toast the pita breads lightly, so that they’re warm, but are still soft and flexible. Spread each pita bread with a spoonful of labneh or yogurt if you like. Top each pita with three falafel balls, and run a spoonful of zhoug down the line of falafel balls. Add pickled onions, sauerkraut, and/or other pickles to taste, and then drizzle the entire sandwich with some tahini sauce, 1-2 Tbs. of it -- you want the sandwich to be well-flavored, but not too wet.
  10. Wrap the pita around the sandwich contents, and enjoy! These sandwiches also travel fairly well and taste good at room temperature -- wrap the completed sandwiches securely in tin foil, and you have a wonderful picnic at the ready.

Makes about 20 falafel, or 6 sandwiches worth, with a few left over for snacking. You can also throw these on top of a salad, or serve them with the tahini sauce and zhoug on the side for dipping. Adapted from Jerusalem.


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Nut and Seed Crackers with Rosemary

by Lydia Whitlock — Jul 26th, 2016

These crackers are delicious -- light, crunchy, full of the textures and flavors of nuts and dried fruit, with a hint of herbs and spices. They’re amazing on a cheese plate. Seasoned with Vanns Dried Rosemary, they have a piney, sophisticated flavor, perfect for goat cheese, but any cheese will make a happy partner. Feel free to experiment with different nuts, dried fruits, and spices as well!

INGREDIENTS

  • nonstick cooking spray
  • 1 cup dried cranberries or other dried fruit (if using larger pieces, chop to be cranberry-sized)
  • ¾ cup pecans (or walnuts, or almonds, or any other nut you’d prefer)
  • 1 cup all-purpose flour
  • 1 cup whole wheat, rye, spelt, or other whole-grain flour
  • 1 Tbs. Vanns Rosemary
  • 2 tsp. baking soda
  • 1 tsp. Vanns Kosher Salt
  • 2 cups buttermilk (or 1 cup yogurt mixed with 1 cup milk)
  • ⅓ cup packed brown sugar
  • ½ cup pumpkin seeds
  • ¼ cup sunflower seeds

PREPARATION

  1. Preheat the oven to 350°F. Evenly coat a loaf pan (or 4 mini loaf pans) with nonstick cooking spray.
  2. Place the cranberries in a small bowl and cover with very hot water. Let them soak and plump for at least 15 minutes, while you prepare the other ingredients.
  3. Place the pecans on a baking sheet in an even single layer and toast in the oven until fragrant, 8-10 minutes. Allow them to cool slightly, then chop them roughly on a cutting board while the pecans are still a bit warm.
  4. In a large bowl, whisk together the flour, Dried Rosemary, baking soda, Kosher Salt, and brown sugar, making sure to break up any big clumps of brown sugar. Pour the buttermilk over the dry ingredients and stir gently until no more dry flour remains. Be careful not to overmix.
  5. Drain the cranberries after at least 15 minutes. Add the cranberries, chopped nuts, pumpkin seeds, and sunflower seeds to the batter and stir gently to mix them in evenly.
  6. Pour the batter into the prepared pan(s), making sure to divide it evenly if using mini loaf pans. Bake in the oven for 30-35 minutes (for mini loaf pans) and 35-45 minutes (for a regular loaf pan), until the tops have risen to domes and turned golden brown, and a tester inserted into the middle comes out clean.
  7. Remove the loaf or loaves from the pans and allow them to cool completely on a rack. If you are using a large loaf pan, you can slice the loaf in half lengthwise at this point, in order to create bite-sized crackers. Or you can leave the full-size loaf whole and have larger crackers -- it’s up to you!
  8. Wrap the loaves tightly in foil and freeze until solid, overnight. You can stop at this point and leave the loaves in the freezer for up to 3 months, pulling them out to make crackers whenever you’re in the mood!
  9. When you’re ready to make the crackers, preheat the oven to 300°F and line two baking sheets with parchment paper. Remove one of your loaves from the freezer, unwrap it, and slice it as thinly as possible with a serrated knife, aiming for a thickness between ⅛-inch and 1/16-inch. Lay the slices in a single layer on the baking sheets. The crackers can be quite close together, but be careful not to let them touch. Slice as many crackers as you want, then bake for 15 minutes. Flip the crackers and bake for another 10-15 minutes, keeping a close eye on them. They’re done with they feel dry to the touch, are golden brown, and are curling up a bit at the edges. Don’t worry if they still feel a bit soft in the middle -- they’ll crisp up as they cool.
  10. Cool crackers completely on a cooling rack and serve! Goat cheese and brie go wonderfully with these crackers. You can store them in an airtight container at room temperature for around two weeks, if they even last that long.

Makes around 12 dozen small crackers. Adapted from The Kitchn.


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Homemade Gin

by Lydia Whitlock — Jul 12th, 2016

It's really summer now -- time for barbecues, picnics, and that ever-refreshing simple summer cocktail -- the gin and tonic. But sometimes the drink can get a little monotonous with affordable storebought gin. The solution? Make the gin yourself and tinker with the flavor profiles to create something that you really love!

Did you know you can make gin at home? And it doesn’t even involve a bathtub or a still or any kind of equipment that looks like it came from Prohibition times! All you need is some vodka, some aromatics, and some time. 

This gin will be warmly flavored, with floral notes from the Vanns Dried Lavender and chamomile. But you can experiment with your own flavor combinations -- try steeping the Vanns Juniper Berries for another 12 hours for more juniper flavor, or adding a little bit of Vanns Dried Rosemary or Vanns Cinnamon Sticks (in moderation -- those flavors are strong!)

This gin makes for a truly special gin and tonic, one where the flavors of the aromatics really shine through and combine beautifully with the tonic and a squeeze of lime juice. But try it in any cocktail in which you’d usually use gin -- you’ll be surprised by the amazing results!

INGREDIENTS

 

PREPARATION

  1. Place the vodka and Vanns Juniper Berries in a sealable glass jar and allow to steep at room temperature for 12 hours, covered.
  2. Add remaining ingredients to the jar, seal the jar, and shake to mix everything up. Let steep, still sealed, at room temperature for another 36 hours.
  3. Strain the solids through a fine-mesh strainer, or a regular strainer lined with cheesecloth. Make sure you got everything -- a gin and tonic with a chamomile leaf floating through it isn’t the best. Pour the now-gin into a glass bottle or clean jar and store at room temperature for up to a year.

Makes 2 cups gin. Adapted from Serious Eats.


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Oven-Roasted Chicken Shawarma

by Lydia Whitlock — Jul 7th, 2016

There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days. It’s a place that causes cravings, and while it’s not that pricey, I much prefer to be able to make my own chicken shawarma whenever I want to, rather than being held hostage by the operating hours and cash-only rules of Zankou. 

This recipe is as close as I’ve come to replicating their delicious chicken. It uses the leftover spice blend from the Tabbouleh recipe -- making both for the same meal would be a wonderful idea, as the spiced coolness of the Tabbouleh complements the savory crispiness of the chicken. If you don’t want to use the Tabbouleh spice blend, you can add some cinnamon, which I’ve specified in the ingredients.

This is a great dish for a dinner party, or to keep in the fridge for a few days’ lunches or dinners. It reheats beautifully, crisped up in a pan with some olive oil.

INGREDIENTS

Chicken:

White Sauce:

  • ½ cup mayonnaise or yogurt
  • 2-4 cloves garlic, to taste, grated on a Microplane or minced

Red Sauce:

Salad:

  • 1 medium English cucumber or 2 small Persian cucumbers
  • 2 perfectly rice Roma tomatoes

PREPARATION

  1. Make the marinade. Combine lemon juice, ⅓ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, Tabbouleh Spice Mix or cinnamon, and red pepper flakes in a large bowl and whisk. Add the chicken thighs and mix with gloved hands or tongs to coat evenly. Cover the bowl or transfer to a large plastic bag or container and marinate in the fridge for at least 1 hours, ideally more, up to 12 hours.
  2. When you’re ready to cook, preheat the oven to 425°F. Grease a rimmed baking pan with the remaining 1 Tbs. olive oil. Add the quartered onion to the chicken and toss again to coat the onion with the marinade. It’s okay if it falls apart a little bit. 
  3. Place the chicken and onion on the sheet pan, spreading everything out evenly, and roast in the oven until it is well-browned and crispy at the edges, about 30-40 minutes. Check the temperature of the thickest parts with a thermometer -- it should be 165°F - 175°F when done.
  4. Meanwhile, make the sauces. Combine the mayonnaise or yogurt with the garlic cloves in a bowl. Start with 2 cloves and go from there. You want something that tastes very garlicky.
  5. To make the red sauce, combine the ketchup, vinegar, and Red Pepper Flakes in a small pan. Simmer until the sauce becomes thick and syrupy. Allow to cool.
  6. Remove the chicken and onion from the oven and let rest for 2 minutes. Place the chicken pieces on a chopping board and slice into small strips. You can serve the chicken like this, or toss it in a hot pan slicked with some more olive oil to crisp it up even more. This is also a great way to reheat the leftovers, if you have any. 
  7. Arrange the chicken on a platter and scatter with parsley. Serve with White and Red Sauces, and the tomatoes and cucumbers sliced and tossed together. You can make a beautiful pita sandwich with all of these ingredients, or serve the chicken and condiments on rice. Anything vaguely Middle Eastern in flavor will go beautifully with this dish. Try the Tabbouleh with it too!

Serves 6. Adapted from The New York Times.

 


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Mexican Chocolate Tofu Pudding

by Lydia Whitlock — Jul 5th, 2016

Don’t be scared. This isn’t a case of putting tofu where it doesn’t belong in the name of “health food,” though I will admit that this version of pudding does turn out to be much lower in fat than the traditional kind. No, this is a case of using a pre-made, beautifully silky ingredient to skip a few steps to create an awesome pudding for summer, one that is chocolatey and creamy and spiked with Vanns Ground Cinnamon and Chipotle Chili Powder for a little extra flavor. Your guests will never know the provenance of this dish, and you might just forget about it yourself. 

This recipe also works well in popsicle molds, to create delicious, icy cold pudding pops. See the note at the end of the recipe for freezing instructions.

INGREDIENTS

  • ¼ cup granulated sugar
  • ¾ cup water
  • 12-16 oz. package silken tofu (Some kinds come in 12-oz. vacuum packages, others in 16-oz. blocks packed in water. Use whatever you can find easily, and it will still be delicious.)
  • 8 oz. high-quality bittersweet chocolate, melted (Use the best quality chocolate you can find here, as it will provide the primary flavor of the pudding. Melt in a microwave at half power, or over a double boiler.)
  • 1 tsp. Vanns Vanilla Extract
  • 1 ½ tsp Vanns Ground Cinnamon
  • ¼-½ tsp. Vanns Chipotle Chili Powder, to taste
  • ¼ tsp. Vanns Kosher Salt
  • chocolate shavings, optional

PREPARATION

  1. In a small pot, stir together sugar and water. Bring to a boil over medium-high heat and simmer until sugar is dissolved, stirring occasionally to keep sugar from sticking to the bottom of the pot. Allow to cool slightly.
  2. Put all of the ingredients except for the optional chocolate shavings in a blender and blend until completely smooth, scraping down the sides as needed. Your blender may want to form a large air bubble around the blades, which you will notice when everything stops moving. When this happens, open the top cover and puncture the bubble it with care, as it may have a tendency to spurt upwards towards you upon bursting. This sometimes happens with thicker liquids and certain blenders.
  3. Pour the pudding into 6 small ramekins and chill for at least 30 minutes. If you like, top with chocolate shavings before serving.
  4. You can also pour the blended pudding into popsicle molds and freeze them for a colder snack! Just don’t try to do this after chilling the pudding in ramekins - the texture becomes far too thick to be pourable.

Serves 6. Adapted from The New York Times.


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Ratatouille Tian

by Lydia Whitlock — Jun 24th, 2016

This is a beautiful dish in both appearance and flavor. It makes the best of three vegetables that are at their best during summer -- tomatoes, zucchini, and eggplant -- and combines them with Herbes de Provence to meld the flavors together into the perfect summer vegetable dish.

 Ratatouille Tian

It may look labor intensive, but once you start the process, it comes together quite easily. And it’s one of those rare dishes that tastes great hot, at room temperature, or cold, straight out of the fridge. What more you could want from your summer veggies?

 

INGREDIENTS

  • Vanns Kosher Salt
  • 1 ⅓ lbs. small eggplants, such as Japanese or Chinese eggplants
  • 3 tsp. Vanns Herbes de Provence
  • 1 ⅓ lbs. medium zucchini
  • 1 ¾ lb. Roma or other plum tomatoes
  • olive oil
  • 2 small yellow onions, finely sliced
  • 2 cloves garlic, minced

PREPARATION

  1. Preheat the oven to 350°F. 
  2. First, cut the vegetables into ⅛-inch rounds, keeping them separate. A mandoline will make short work of the zucchini. Depending on the firmness of the eggplant, it may require a sharp knife. If you're having difficulty slicing the tomatoes very thin, try using a bread knife. 
  3. Place each kind of sliced vegetable in its own bowl and sprinkle each with ½ tsp. kosher salt and 1 tsp. Herbes de Provence, tossing to combine. 
  4. Lightly oil an 8x10” glass or ceramic baking dish. Scatter the onions and minced garlic evenly over the bottom, and then sprinkle with ¼ tsp. salt and a drizzle of olive oil.
  5. Arrange the vegetables in the dish, starting with a row of overlapping tomato slices. Pack them in tightly so they’re almost standing upright. Next, add a layer of eggplant, and then a row of zucchini. Repeat the pattern until the dish is full of tightly packed, beautiful rows of veggies. This may seem labor intensive, but once you get in the rhythm of it, it goes very quickly. If you have some slices left over at the end, use them to flesh out rows that seem to need it.
  6. Drizzle the vegetables with 3 Tbs. olive oil, cover the dish tightly with tin foil, and bake for 30 minutes. Then, increase the oven temperature to 425°F and bake for another 30 minutes.
  7. Finally, remove the foil and bake at 425°F for another 30 minutes until vegetables are tender and the tips of the slices are nicely browned. Serve hot, at room temperature, or chilled. I find chilled to be the most delicious of the three options -- the flavors really meld together and form an almost savory jam of the vegetables and herbs. Use as a side or in a sandwich; scramble into eggs or place on toast and top with cheese before broiling for a new variation on grilled cheese. The possibilities are endless!

Serves 8 as a side dish. Adapted from Serious Eats.


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Turkey-Zucchini Burgers with Cumin and Green Onion

by Lydia Whitlock — Jun 21st, 2016

This is my ideal summer dish. It’s healthy, packed with flavor, and makes use of the bounty of zucchini that appears in gardens and stores each June. Thanks to that zucchini, these burgers are moist and very difficult to dry out, even when re-heating, which isn’t something that can be said about most turkey burgers.

Turkey Burgers

And the spices! The spices. The cumin here is at the forefront, and turns out to be a beautiful spice to go with turkey -- who knew? There’s some cayenne for a little punch of heat, and a cooling, tangy yogurt sauce flecked with sumac to go alongside it.

 

INGREDIENTS

Burgers:

  • 1 lb. ground turkey
  • 1 large zucchini, coarsely grated (scant 2 cups in total)
  • 3 green onions, white and light green parts thinly sliced
  • 1 large egg
  • 2 Tbs. chopped mint
  • 2 Tbs. chopped cilantro
  • 2 cloves garlic, minced or grated on a Microplane
  • 1 tsp. Vanns Ground Cumin
  • 1 tsp. Vanns Kosher Salt
  • ½ tsp. Vanns Black Tellicherry Peppercorns, freshly ground
  • ½ tsp. Vanns Cayenne
  • 6 Tbs. vegetable oil, or as needed for searing

Sumac Yogurt Sauce:

PREPARATION

  1. Start by making the sauce, as the longer it sits in the fridge, the better the flavors will blend. Stir ingredients together in a bowl until well combined and refrigerate. Taste for salt before serving.
  2. Preheat the oven to 425°F. Combine all the burger ingredients, except for the vegetable oil, in a large bowl. Divide into 8 burgers and place on a large plate. The burgers will feel quite wet -- that’s a good thing! They’ll retain a lot of that moisture even after cooking to make really juicy burgers.
  3. Put enough vegetable oil in the bottom of a large frying pan to form a layer about 1/16-inch thick. Heat over medium heat until hot but not smoking, then sear the burgers on both sides, for about 3 minutes per side, until browned.
  4. Transfer burgers to oven to finish cooking, about 10 minutes, or until internal temperature registers 165°F on a meat thermometer.
  5. Serve burgers warm or at room temperature, with the sauce drizzled over them or on the side. I like to tuck mine in a toasted whole wheat pita pocket with some crispy lettuce and a hearty dollop of sauce for a satisfying sandwich.

Serves 4 as a main course, with 2 small burgers per person. Adapted from Jerusalem.

 


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