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Adorable Empanadas, or How I Scored a Princess Bat 3

Posted on February 19, 2011 by crankycheryl

Z.’s kindergarten teacher saw that I was making empanadas on a Facebook post, and asked if I might come in and do them with the class.  They were wrapping up their five-senses unit, and a hands-on cooking activity seemed a fun way to use those senses.

If you’re not familiar with them, empanadas are little turnovers popular in South America and parts of the Caribbean.  The crust is flaky like a pie crust, though just a bit more doughy.  Often filled with spiced ground meat, they can also contain vegetables, beans, even sweet fruit fillings (think portable pie).  I let Z. pick the flavor (potato and cheese) and started the planning.

The constraints were time and food safety, and the desire to give them a good product that they could succeed at while feeling proud of.   (If you’ve ever cooked with a group of kids you know that they can feel cheated if they don’t have something substantial to do in the creation of the food.)

The solution was to prepare the filling and crust ahead of time, and to leave out the raw eggs or anything that could be dangerous if a kid found himself sampling the ingredients raw.   Easy.  So, with my bag full of dough and filling, I arrived for the activity, we talked about how we use our senses to see the food we’re making, and listen to its crunch or sizzle, and smell its delicious smells.  Then we washed hands thoroughly (I’ve seen what these people do with those hands) and off we went.

Potato & Cheese Empanadas
About 20 turnovers

The Filling

Mix together thoroughly:

  • 4 c. leftover mashed potatoes
  • 1 c. shredded cheddar
  • 1/2 c. butternut squash puree (totally optional, but I have a reputation to maintain)
  • 3/4 t. salt

Set aside.

The crust

1.  Place in a large bowl or food processor:

  • 6 c. all purpose flour
  • 1 T. baking powder
  • 2 t. salt

Stir or pulse until combined, then add:

Pulse or mix until mixture looks like coarse crumbs.  Drizzle over the top:

  • about 1 1/4 c. water

Pulse just a few times or mix gently with fork until dough is just dampened enough to gather into a ball.

2.  Divide into ~20 flat disks, each with a piece of parchment or wax paper between them.  Refrigerate for an hour, or until you’re ready to proceed.  N.B. – If you do make this ahead of time, make sure you give the dough an hour at room temperature to get it to a workable consistency before proceeding.

Construction

1.  Preheat oven to 400.

2.  Take each disk one at a time, and roll it or press it into a circle.  In our class we distributed a piece of parchment to each kid, which is worth bringing in if your fabulous teacher doesn’t have it right at hand.

Press the dough (or help the kids press the dough) into a circle.  The shape doesn’t matter terribly, but it should at least have even edges and be symmetrical so it will fold over and seal neatly in an upcoming step.

3.  Take a rounded tablespoon of the filling, and put it just below the center of the circle.  Kids will need help with this as they’ll be likely to put too much filling on for it to close up properly.  How you deal with that is up to you – it’s not a bad idea to let kids learn some food science by seeing what happens when they make different cooking choices.  On the other hand, it’s nice to let everyone succeed in a class setting.

4.  Fold over the dough from top to bottom and seal by pressing.  If your dough is at all crumbly, dipping your finger in water and running it along the edge can help the edges sort of glue together.  Use a fork to crimp the edges, and then place each on an ungreased baking sheet until they’re all completed.

5.  Poke each with a fork two or three times.  Then give them an egg wash by beating

  • an egg or two with a little milk or water and then brushing on the top.

Then we had to run, run, run our empanadas to the kitchen to have them baked before pizzas went in the oven for Pizza Day.  You don’t mess with Pizza Day.

5.  Bake for about 15 minutes, until nicely browned.  Let cool for a few minutes (or the amount of time it takes to run back up the hall to your classroom) and then cut in half and eat.

What we found was that about half the kids were willing to try them, and most of those loved them.  Z. was too conflicted by the warring emotions associated with having me in the classroom and just couldn’t manage eating a new food too.  But one of his friends especially loved them, and that’s how I got my very own Princess Bat.

Swoon.

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Valentine’s Day Meringues 0

Posted on February 12, 2011 by crankycheryl

They’re pink, they’re sweet, they’re simple and light as air, and they’re my entry for the City Market We Love Local Food Dessert Recipe Challenge.

City Market is acceptng entries until 2/20 and you should feel free to go ahead and enter, but don’t make anything better than this because I want to win the year of maple syrup, okay?

A couple of notes in advance:

  • Make sure you’ve got parchment or silpat sheets ready ahead of time.  You really need the easy-release feature for meringues.
  • Have a roasted beet around and this will come together very quickly.
  • For the purposes of striving for an extra-beautiful picture, I decided I was going to try to make really beautiful meringues and went to the trouble of loading up my pastry decorator-tube thing and attempted to pipe out shapes.  I didn’t get better results than I do just using a spoon, but you should give it a try if you want.

Naturally Pink Meringues
About 30 meringues

1.  Preheat oven to 250.

2.  Have ready:

  • 1 medium roasted beet, pureed until exceedingly smooth with 2 T. maple syrup
  • 1/2 c. maple syrup

3.  Beat until they stand in firm peaks:

  • 6 egg whites
  • 1/8 t. cream of tartar
  • tiny pinch sea salt
  • (optional: 1 t. vanilla or rosewater)

 

4.  With the beater still going, add in:

  • 2 T. beet puree, one tablespoon at a time
  • maple syrup, in three slow pours

Beat well until well incorporated and a lovely shade of pink.

5.  Drop by heaping tablespoons on parchment-covered baking sheets.  Place in oven and turn heat down to 225.  Bake for about 1 1/2 hours, then turn off heat and leave in oven for several hours (I always leave them in over night).

Gently remove and store in a covered container for up to 2-3 weeks.

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Vermont Winter Souffle 0

Posted on February 08, 2011 by crankycheryl

One of these days I’m going to rename this blog, “Eat Butternut Squash or Die, Mofo!

And in preparation for that, here’s a truly fabulous, gluten-free, vegetarian use for the ubiquitous winter workhorse itself.  It’s adapted from Barbara Kafka’s absolutely fantastic Vegetable Love, a gem for anyone who eats vegetables, and a must if you’re a CSA member.   I hadn’t set out to make a dinner out of squash, but I came across the book just after roasting one, and it all sort of came together in a beautiful way.

I was interested to read this:

“There has been a rebellion in recent years in France against the rise of flour.  [!]  I don’t agree, but when it comes to vegetable souffles, the taste of the vegetable is often more pronounced without the use of flour.”

A few more pages of flipping landed me on Kafka’s brilliant combination of rhubarb and beets, and since I had those on hand too, that became the side dish.

Very Vermont Squash & Cheddar Souffle

Adapted from Barbara Kafka’s Vegetable Puree Souffle
About 4 dinner servings

1.  Preheat oven to 400 with a rack in the center position.

2.  Generously butter a 6- or 8-cup souffle dish (or any 6-8 cup round, straight-sided oven-proof dish).  Lightly coat with:

  • 1/4 c. Parmesan cheese (I was out and so used potato flakes.  The reason for this ingredient is to give the souffle something to climb as it puffs up, so the coarser texture was a good substitute.)

3.  Separate:

  • 4 eggs

(cheese grater, yes; souffle eater, no)

with whites in medium bowl.  Set aside.

 

4.  Whisk together:

  • 1 c. milk
  • 1 1/2 c. butternut (or other) squash puree
  • egg yolks, one at a time
  • 1 c. grated cheddar cheese (I used Cabot’s 50% fat, my standby)
  • 1 t. kosher salt
  • 1/4 t. freshly ground pepper
  • sprinkle ground ginger
  • sprinkle cayenne

 

5.  Using your handheld blender or stand mixer or whatever you like for such things, beat the egg whites until they hold stiff peaks.

6.  Using a rubber spatula, take a generous scoop of the whites and fold them into the cheese mixture with gentle, sure strokes until it’s mostly combined.

Fold in the remaining whites until fairly well-combined, remembering to keep a fairly gentle touch and not pushing out the air in the egg whites.

7.  Scrape the mixture into your prepared dish and put on a baking sheet in the oven (if you use an 8-cup dish you can skip the baking sheet as it oughtn’t spill over the sides).  Bake for 25 minutes or until, as Kafka describes, the souffle is, “puffed, golden brown and only slightly wiggly in the center.”

Since souffles are notorious for deflating, I snapped this picture right away, before I jostled it on its way out of the oven.

And then it was still nice and puffy and so I took another picture.

Still puffy!  I was so excited I took another.

STILL PUFFY!  But, okay, enough was enough.  So then I put away the camera, cut into it and ate.  Serve immediately, or at room temperature, or even cold for an easy leftover lunch the next day.

A couple of notes:

  • It had been a while since I’d made a souffle, and was a little sad to discover I had lost my proper souffle dish somewhere along the way.  I used an 8-cup Pyrex round baking dish and it worked just fine.
  • One advance step that I always try to do, and usually forget, is taking out the eggs about half an hour before I intend to start cooking so that they can come to room temperature.  This makes a difference when you’re trying to get the whites beaten until fluffy, but don’t worry too much if you skip it.
  • Though I usually make souffles quite firm, Kafka offers this, “… the French prefer their souffles baveuse, creamy in the middle.  This semi-liquid center serves almost as a sauce.”  I did, and the contrast was nice … if initially a little alarming.

 

Warm Rhubarb & Beet Salad
Adapted from Barbara Kafka’s Vegetable Love
About 4 servings

Combine in a medium saucepan:

  • 5 roasted beets, peeled
  • 2 c. chopped rhubarb stalk (I had it in the freezer: maybe you’ve got some too)
  • 1/2 c. cider
  • 2 T. balsamic vinegar
  • (I had this on hand, which I used instead of the cider and balsamic)
  • generous sprinkle kosher salt

Cook over medium-low heat until rhubarb starts to break down and liquids are reduced to syrup.

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Miso Roasted Roots & Friends 1

Posted on February 05, 2011 by crankycheryl

At my last winter CSA share pick-up, I had gotten some of these hairy beauties:

A note suggested that they might be best roasted, and that their main winter-storage claim to fame may be that they aren’t at all sweet.  Since, like every aspiring Vermont winter localvore, I’m craving variety this time of year, in the bag they went, where they joined beets, rutabaga, turnips, potatoes, onions, garlic, carrots and parsnips.  And met up with more of the same at home.

There were a lot of them, and something had to be done.

You may know that I think that roasting is one of the very nicest things you can do to a vegetable.   It intensifies flavor and caramelizes sugars, and can be done to just about everything (not leafy vegetables, generally).   Plus it’s a good straight-forward way for a lazy cook like me to end up with some building blocks and variety for the meals of the coming week.

Facing off with the pile of roots and squashes, I decided to roast beets by themselves, butternut squash by itself, and then do a savory tray (potatoes, salsify, rutabaga) flavored with miso, and a sweet tray (carrots, parsnips, turnips) just plain with olive oil and salt.

My approach is a bit convoluted, but not at all fussy.    The goal is to let everything cook for as long as it needs, while being in the kitchen as little as possible.

Here’s how I did it.  Of course, use what you’ve got and make it how you want it.  Maybe you’re planning Italian food and would do garlic and some oregano instead of miso for a savory variety, or want to throw onions onto either tray, or toss them with some teriyaki sauce.  Go for it.

A Trio of Roast Roots, Plus Squash

1.  Preheat oven to 400.   Oil three rimmed baking sheets, and get out one baking dish with an oven-proof, snug-fitting lid.  Get out two large mixing bowls and set aside.

2.  Beets

  • Wash but don’t peel (isn’t this fabulous?) as many beets as can fit in your lidded baking dish in one layer.  Put on the lid and put them in the oven (it’s okay if it hasn’t preheated all the way).  They will need to cook the longest, one-two hours depending on size.

3.  Savory Miso-Roasted Roots

Prepare the salsify:

  • Put 2 T. lemon juice into a medium bowl and add water nearly to top
  • With the lemon-water right at hand, peel and slice 3-4 salsify roots crosswise into chunks about 1 1/2″ long and put immediately into the water bowl to prevent discoloration.

Put it all together by placing in one of the large mixing bowls:

  • 2-3 large potatoes, scrubbed, peel left on, cut into 1 1/2″ chunks
  • 1 rutabaga, peeled, cut into 1 1/2″ chunks
  • the salsify, drained well
  • 2 T. miso paste
  • 2 T. olive oil

Mix thoroughly with your hands, then spread the whole thing out on one of the baking sheets and set aside.

 

4.  Sweet Mix

 

  • 3-4 carrots, scrubbed, peels left on, cut into 1 1/2″ – 2″ chunks crosswise
  • 3-4 parsnips, scrubbed, peels left on, cut into 1 1/2″ – 2′ chunks crosswise
  • 1 turnip, peeled, cut into 1 1/2″ chunks
  • 2 T. olive oil
  • 1/2 t. kosher salt

Mix thoroughly with your hands, then spread the whole thing out on one of the baking sheets.

Put both baking sheets in the oven.  Cook for about 30 minutes, stirring once or twice if you think of it.  They’re done when a fork easily pierces a chunk.  The carrots and turnips are the slowest cookers here, so they’re good ones to test.

5.  Butternut Squash

Cut in half lengthwise, scoop out seeds and put them in a colander.  Put the squash cut-side-down on the remaining baking sheet.   If your oven is big enough, you can go ahead and put it in now, or else wait until you take out the mixed trays.  This also cooks for about 30 minutes, or until very soft.

6.  Don’t Forget the Beets

When everything on a tray is done, check on the beets by poking the largest one with a fork.   Cook for a while longer if it’s till very firm, and when it is tender, go ahead and turn off the oven.  Leave the beets in there until the oven cools down, then remove and peel them – the peels will slip off in your hands.

If you’re feeling ambitious you can also go ahead and rinse, dry, oil and salt those seeds and put them in the oven once you turn off the heat.  If you do it right when the heat goes off, there’ll be enough warmth to toast them but not enough to burn them.

7.  Using Your Delicious Vegetables

  • Eat them as they are.
  • Puree the butternut squash and turn it into this soup, or you could mix it with some cream and broth and add in some of the other vegetables and some meat or beans for a heartier version.
  • Add pureed butternut squash to baked goods, waffles or the life.
  • Save pureed squash for a fabulous souffle that I’ll be posting this week
  • Slice beets and put them on salads
  • Save beets for the beet-rhubarb recipe I’ll be posting this week
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Fabulous Frittata 2

Posted on January 18, 2011 by crankycheryl

In keeping with my 2011 eating plan that focuses solely on protein, fruit and vegetables, I made this for brunch the other day.

I find myself with an anti-carb instinct that causes me to look sort of mistrustfully at potatoes.  But then I reconsidered.  Why not potatoes? I thought.  They’re organic or close to it, and lived their little tuberous lives just a mile from here, down in Burlington’s Intervale. Plus, knowing myself, I realized that if I started putting things on the yes-it’s-a-vegetable-but-I’m-not-allowed-to-have-it list, I’d probably soon follow up with a yes-it’s-junk-food-but-here’s-how-I’ll-justify-it list.

So here this was.  And it was very simple and pretty great.

Fabulous Frittata
Serves 4

1.  Heat in a pan:

  • 2 T. butter and 1 T. high-heat oil (light olive, rice oil, or something else made to take the heat)

2.  Turn the heat to medium and add to the pan:

  • 1 onion, thinly sliced
  • 3 potatoes, scrubbed, peels on, thinly sliced

Cook without turning until golden on bottom side, then flip and spread into an even layer.

3.  Add to pan:

  • About 3 cups well-washed spinach, leaves coarsely chopped if large

Put the lid on the pan and cook for a minute or two to wilt the spinach.  Then sprinkle over the top:

  • 1/4 c. chopped sun-dried tomatoes in oil (incidentally, this was the only non-local ingredient)

4.  Pour over the top:

  • 6 large eggs

Cook until bottom starts to set.

5.  Cover the top with:

  • 4 oz. grated cheddar or other cheese.

Put the lid on and cook over medium until thoroughly set and cheese is melted.  Let stand off the heat for a few minutes, then cut into wedges and serve.

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Apricot-Cardamom Meringues 1

Posted on January 08, 2011 by crankycheryl

I’ve once again lost my camera, dangit.  So though I can’t provide any halfway-decent pictures, I still want to share a recipe that’s well-suited to January’s good intentions.

It came about  as a result of frustration with the weight I can’t seem to stop gaining, magnified by a radio piece on obesity in Vermont.  What a terrible realization to confront the fact that I’m on the wrong side of the statistics.  And this has for whatever reason troubled me enough that I’m ready to make real changes.  As of January 1, I’m only eating protein, fruit, and vegetables (i.e., dairy, meat, fish, beans, seeds, nuts, any fruit or vegetable or tuber, but no grains).  It’s an approach that works for me because it’s drastic enough that I have to pay attention, but still very, very simple.  There’s not much wiggle room, and that’s just what I need.

It also means that I’m eating whole foods, very close to their natural state.  I feel good and I’m eating well.  Of course I still want a treat or two, and here’s something I was able to make with what I had around.  I suspect it wouldn’t taste great to folks who are used to processed sugar, but for me after a week of going without, they tasted pretty darn swell.

The next time I make these, I plan to try pureed sweet potato (an idea from my friend Layla), and I also have some designs on unsweetened dried blueberries.  The proverbial possibilities are endless – and are likely to give good results with a couple of tips:

  • There’s very little effort, but the recipe does take a long time in both the soaking and the cooling down so be sure to plan for it.
  • Prepare ahead by soaking dried fruit in warm water overnight, or by roasting and pureeing sweet potatoes or beets or whatever you might be inclined to try.  You want the fruit-type ingredient to be fairly concentrated, and pureed until very smooth.
  • Because of the science of how proteins set and toughen, ones made without any added sugar will be tougher than those that do contain it, so you can make your own choice based on your needs.

And please do let me know how your efforts go if you do go ahead and give them a try.

Apricot-Cardamom Meringues
Makes about 24

  1. Preheat oven to 225.  Line two baking sheets with parchment paper and set aside.
  2. Puree in a blender or with an immersion blender with just enough of the soaking liquid to get a good paste:
  • About 1 1/2 c. soaked and tender dried apricots, soaked until soft.
  • 1 pinch cardamom

You should end up with about 1 cup of puree.

3.  Whip until very firm and standing in peaks:

  • 6 egg whites
  • 1/8 t. cream of tartar

4.  Beat in the fruit puree about 2 T. at a time until thoroughly incorporated.

5.  Drop by heaping tablespoon onto prepared baking sheets and bake for 1 1/2 – 2 hours or until firm.  Turn oven off and let cool completely, then remove and enjoy.  They’ll last a good long time if they’re kept in a closed container at room temperature, but shouldn’t be refrigerated or frozen.

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Thank You Cookies 0

Posted on December 17, 2010 by crankycheryl

These are the cookies we make to give our letter carrier, garbagemen, firefighters and our other year-round helpers.   And when Z.’s teacher asked his class to bring in something from a family holiday tradition, these were the first thing that came to mind.

They are chewy and fudgy, somewhere between brownies and cookies, delicious and chocolate-y and very addictive, which is why I only make them once a year.   (Though, full disclosure: 5-year old “Stewie” in Zander’s class didn’t like them because he doesn’t like fruit with his chocolate.)

Whatever, kid.

Herrick Family Thank You Cookies
Adapted from Martha Stewart Everyday Food Black Forest Cookies

Makes 36

  1. Preheat oven to 350 degrees. Line three baking sheets with parchment paper or Silpat liners and set aside.

2.   In a medium bowl, whisk together:

  • 1 cup whole wheat pastry flour, spooned and leveled
  • 2 tablespoons dark unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
3.  Place in a large glass or otherwise heatproof bowl set over a pan of simmering water and stir until melted and smooth:
  • 8 ounces semisweet or bittersweet chocolate chips or chunks
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces

4.  Remove from heat, then whisk in separately and thoroughly:
  • 2/3 cup granulated sugar
  • 2 T. molasses
  • 2 large eggs
Whisk until smooth.
5.   Whisk in flour mixture just until combined. Fold in:
  • 1 package (about 12 ounces) semisweet chocolate chunks
  • 1 1/2 cups dried cranberries or tart cherries
Cover well and refrigerate until firm, 30 to 45 minutes.
6.   Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm, 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes then transfer to a wire rack to cool completely.

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Snow Day Popcorn for Grownups 0

Posted on December 11, 2010 by crankycheryl

Ever since Danielle and I were kids playing in the snow tunnels outside her apartment building, snow days have meant popcorn and hot chocolate.   It’s a tradition I’ve been happy to continue with E. & Z., who have come to expect it as a birthright if they have even the briefest contact with cold and snow.

“Mommy, I walked from the car to the house.  I’m ready for my popcorn and hot chocolate now.”

This week, it must be said, they earned their winter warm-up.  They spent hours outside on those two inches of snow, sledding and flopping around and rolling up and down hills.  And when I made the popcorn, I put a couple of cups aside for a spicy and satisfying winter snack for the grownups too.


Maybe you know that pepitas pop and toast beautifully and they make a great combination with the corn, adding a little nutty flavored protein to the mix.  Next time, I’ll probably throw in some dried blueberries or cherries and call it a meal.

I used this particular mix of spices because of the rustic, coarse texture and mild heat of Aleppo pepper, plus the smokiness of smoked paprika.  You can approximate this with sweet paprika, ground chipotle powder, and a sprinkle of crushed pepper flakes if that’s what you’ve got around.

Spicy Popcorn & Pepitas

1.  In a large skillet, war over medium heat just until fragrant:

  • 2 T. butter or olive oil
  • 1-2 cloves chopped garlic

2.  Add and stir:

  • 1/4 c. pumpkin seeds (pepitas).   You can use the green ones that have had the hulls removed, or the ones you’ve scooped out of your own pumpkin or squash.  If you choose the latter, just dry and toast them first.’
  • 1/4 t. salt
  • 1/2 t. smoked paprika
  • 1/2 (or to taste) Aleppo pepper

Cook for 2-3 minutes, then stir and repeat to coat and toast the seeds.

3.  Add:

  • 2-3 cups popped popcorn.

Stir well and serve.

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Guilty Tamale Pie 1

Posted on December 03, 2010 by crankycheryl

So I really meant to tell you about my Thanksgiving prep, CrankyReaders.

There were the turkeys that the fabulous Paula slaughtered (humanely) on the Sunday before, and there was my quest to find someone who would rotisserie a turkey for us.   But there were articles and deadlines and work and I had to go teach 6th graders about death at church and 2nd graders about seeds at the boys’ school.  And then I was tired.

Plus I got a cold.

But what kind of food blogger doesn’t write about food at Thanksgiving?  Like the brine I was planning.  The pies.  How it was a mixed sort of bag that the boys would be with their dad.

So then there was guilt, and then it was Thanksgiving itself.  Sara had wanted to roast a turkey so she’d have the house smelling like it should, and I was still stuck with the rotisserie obsession.  We had a very pleasant stand-off that resulted in two birds – 43 pounds – for eight of us.

There were more leftovers than usual, which around here wasn’t a problem.   And though I don’t feel like it’s necessary to transform leftovers into something unrecognizable, I liked the sound of a Thanksgiving tamale I had heard about on the radio the day before, involving sage in the dough and a turkey filling.  But I just didn’t feel like rolling all those tamales, and so I turned it into a couple of tamale casseroles that were so very delicious.  I doubled it and made one vegetarian with sweet potato in the dough and a filling of shredded cheese, and one with plain masa and sweet potato and turkey filling.   But you should – as always – use what you’ve got.

Tamale Pie

1.  Combine in a large bowl and beat with a handheld mixer until very light and fluffy:

  • 2 cups masa harina
  • 2 cups lukewarm broth (or salted water if you’re caught without)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup non-hydrogenated shortening, or lard if you like
  • (I added 1 c. mashed sweet potatoes to the vegetarian ones)

Combine masa, broth, baking powder, salt, and oil in a large bowl, Mix together until dough has the consistency of soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the moist ingredients.

2.  Preheat oven to 350 degrees.

Press half of the tamale dough into the bottom of an 8 x 8 casserole dish. Press the mixture evenly on the bottom and up the sides.

3.  Spread your choice of fillings evenly across.

  • 1 1/2 c. – 2 c. finely chopped turkey, chicken or other meat
  • 1 1/2 c. cooked and drained vegetables
  • 2 c. shredded cheese
  • 1 c. chopped green chiles

The top layer of masa is hard to get on too neatly.  The best method was to use both hands to create sort of patties to place side by side on the top.

4.   Put an inch or so of hot water in a baking pan that will accommodate the casserole,  Place, covered, in the oven and bake for 45 minutes to an hour, until the masa is soft but set.  Remove from oven, let sit for five minutes and serve.

And now: back to work.

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Socca 2

Posted on November 15, 2010 by crankycheryl

The purity of these little breads makes me realize how very impure and inconsistent my food life really is.  Does everyone vacillate between Fluff & shortening-frosted cupcakes and vegan, gluten-free, organic goodness?

Maude was so very right in the movie when she said, “Consistency is not really a human trait.”

I think I’m quite human.

Be this as it may, I do continue to try the Bittman-esque vegan-&-unprocessed before 6:00 p.m. approach.  And this simple, vegan little pancake is just the ticket for a hearty and healthy lunch when I’m home.  It’s a specialty of southern France, a sort of chickpea crepe that’s nutty and hearty and just lovely.  According to St. David Leibovitz, they’re not really to be made at home … though he does recommend this recipe.

And here’s my own take on it.

Socca
About 4
pieces

1.  Whisk together very thoroughly:

  • 1 cup chickpea flour
  • 1 cup plus 2 tablespoons water
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 1 tablespoon olive oil

Let stand for at least one hour.

2.  Place a large, heavy skillet in the oven and preheat oven to 450.  Once hot, carefully pour into pan:

  • 1 T. olive oil

3.  Pour 1/2 of the batter into the pan and sprinkle with:

  • 2 T. spicy pumpkin seeds (optional)

Bake 12 – 15 minutes, or until set, then flip and broil for 2-3 minutes.  Serve immediately – as is, or topped with vegetables, cheese or whatever you like.  In season, it’s lovely with a meltingly ripe tomato and a handful of mesclun.

Repeat with the remaining batter, but keep an eye on that first pancake as anyone who’s around is likely to try to make off with it.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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