sofrito pirozkhi

sofrito pirozkhi Jump to Recipe

My favorite Russian pirozhki couldn’t be more simple. I take a whole onion, couple of garlic cloves, a handful of dill, and blend them together til they reach a puréed consistency. I simmer ground beef with a bay leaf, the onion and dill mixture, generously adding salt and pepper. That’s it. That’s the flavor of them I recall from my grandmother’s kitchen. It didn’t take long for me to make the sofrito connection, which has the onion and garlic, but also sweet peppers, cilantro instead of dill, and spices. Grab the recipe for mom’s small batch sofrito and make these fluffy baked buns.

I was thinking about making a full-on pastelillo filling, but decided on the Russian’s less-is-more seasoned beef. But by all means, add some chopped pimiento-stuffed olives, small diced potato, raisins, more tomato paste or sauce, etc! You’ll just need less meat than this recipe calls for.

You may also fry them in batches, which is the only way I enjoyed them at Brighton Beach many moons ago, with the most fantastic oil dripping onto my bathing suit. Pero, nothing wrong with baked, either. Less standing by the pan, less oil-burns, less oil.

Note: this dough can be used for many other fillings, both savory and sweet. It can also be doubled (no need to double the yeast, just everything else). I’ll have dessert options posted soon. And meatless options!

Sofrito Pirozkhi

Prep Time 15 mins
Cook Time 30 mins
Proofing Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Appetizer, Bread, Main Course
Cuisine Caribbean, Fusion, Puerto Rican, Russian
Servings 10 buns

Ingredients
  

milk and yeast dough

  • 1/4 oz active dry yeast
  • 1/2 cup whole milk lukewarm
  • 1/2 tbsp sugar or honey
  • 4 tbsp unsalted butter softened
  • 2 egg yolks room temp
  • 1 tsp fine sea salt
  • 2 cups AP flour sifted
  • 1 egg lightly whisked, for egg wash

ground beef filling

  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1/4 cup sofrito see recipe link in intro
  • 3 tbsp tomato paste
  • 1/2 tbsp sazón organic, not Goya
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 3/4 cup water
  • salt & pepper to taste
  • 1/4 cup cilantro chopped

Instructions
 

ground beef filling

  • In a deep pan, heat olive oil. Add your beef, breaking it up with a slotted spoon while adding in your spices.
  • Move some of the browned beef aside so that a little of the oil pools to the corner. Directly into the oil, stir in the tomato paste and allow it to caramelize for a minute or so before mixing it into the beef. This will enhance the flavor.
  • Stir in sofrito. After a few minutes, pour in the water and let it simmer til most of the liquid evaporates, occasionally giving it a stir.
  • Add in the cilantro and let the meat cool to room temp before using.

yeasted dough

  • In a small bowl, sift your flour along with the salt and set aside.
  • In a large bowl, gently whisk together your milk, sugar, dry yeast and let stand for 10-15 minutes, or until very active.
  • Whisk in the butter and egg yolks, then slowly add in your flour, kneading as you go along for about 10 minutes. The dough is so supple and soft within a couple of minutes but I like to continue kneading for good measure.
  • Cover the bowl and allow it to double in size, about 2 hours.
  • Divide the dough into 2 oz pieces, about 8-10. Roll each into a disc and add 2-2 1/2 tbsp of the filling. Pinch the discs closed. On a baking sheet lined with parchment paper, place the buns seam-side down next to each other, giving them a tiny bit of room between each other.
  • Cover them with a clean tea towel and let them prove for 30 minutes.
  • Preheat oven to 400 degrees.
  • Brush the beaten egg on each and bake for 20-30 minutes, til they've browned.
Keyword Baked, Dough, Sazon, Snack, Sofrito

Citrus Marinated Manchego

Citrus Marinated Manchego

Bite-sized young manchego sitting in a bowl of olive oil and spices has been my go-to for five years now…and I like it even better with a few strips of orange zest, fresh herbs, honey, and lightly smashed cloves of garlic. Those cloves soften up and become addictively sweet, AND 👏 THAT 👏 OIL 👏, totally meant for dipping so don’t forget the bread. I don’t even know which part of this is my favorite. I’ll let you decide.

Adding in some dried wild thyme flowers is not necessary, but I have them and I love how peppery they are. You can totally play with the spices if you’d like! This recipe is flexible. Bring it to your next picnic or give it as a gift!

Citrus Marinated Manchego

Prep Time 3 mins
Cook Time 5 mins
Course Appetizer, Homemade Gift, Snack

Ingredients
  

  • 7 oz young manchego cheese 3-6 months
  • 2 tspn Aleppo pepper (or other red pepper, to taste)
  • 3/4 tspn cumin seeds
  • 1/2 tspn ground coriander
  • 1/2 cup extra virgin olive oil
  • 4-5 strips zest from an orange
  • 2 cloves garlic smashed into pieces
  • 1 bushy sprig of thyme or rosemary
  • 1/4 tspn dried wild thyme flowers, crushed optional
  • 1 tspn honey

Instructions
 

  • Break a part your manchego into bite-sized pieces and place them into a jar or bowl that comes with a lid. Set aside.
  • In a small saucepan set over low heat, gently toast your spices, about 1 minute, til fragrant. Then pour in olive oil, zest, garlic, sprig, and honey. Keep it on low and allow it to barely bubble up for about 5 minutes, then let cool completely before adding it into the jar or bowl full of cheese.
  • Refrigerate over night or for at least 24 hours before serving.
  • Bring it to room temp before serving.
Keyword Picnic, Simple

Braised Cabbage Piccata

Braised Cabbage Piccata

Y’all should know me by now (particularly if you follow my Instagram: cookonyournerve). Braising wedges of cabbage has been my THING, for years! So I thought it was about time I actually share a recipe doing just that. And don’t think I haven’t noticed within the last year or so a bunch of wedged cabbage recipes poppin’ up on big-name magazines, and food blogs, too! It’s about time cabbage got some major love.

This one’s got the stuff that many dig about veal or chicken piccata: lemon, butter, wine, broth, capers. Just minus the veal and chicken. And it’s got the stuff I love most: braising cabbage til a caramelized-nutty-sweetness takes over them.

braised cabbage piccata

Crystal Rivera
Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Main Course, Side Dish
Servings 4 people

Ingredients
  

  • 2 lb green or savoy cabbage (medium-sized cabbage)
  • 2 tbsp olive oil plus more as needed
  • 1/4 c butter divided
  • 2 tbsp flour* see note
  • 1/2 c white wine good quality
  • 1 1/2 c chicken or vegetable stock plus more if needed
  • 2 leafy sprigs thyme or rosemary
  • 3-4 thin slices lemon
  • 3 tbsp capers rinsed
  • salt and pepper to taste
  • 3 tbsp parsley chopped, for garnish

Instructions
 

  • Preheat oven to 350. Leaving the cabbage's core intact, halve the head through it's core, then cut each half into 3-4 thick wedges through the core.
  • Heat olive oil in a cast iron skillet or braiser. Sear the wedges of cabbage cut side down for about 2 minutes, til lightly charred. Set aside to work on your sauce.
  • In the same pan, melt 2 tbsp butter and whisk in 2 tbsp flour to create a light golden roux, about 1-2 minutes. Continue to whisk while slowly adding in the wine and the stock.
  • Carefully add in the cabbage wedges, char-side down, along with your sprigs of thyme, sliced lemon, capers, and 2 tbsp butter. Bring it to a boil then shut off the stove. Spoon sauce over cabbage. Drizzle a little bit of olive oil over the wedges. With a cover on, let it braise in the oven for about 40 minutes, til tender. If, at this point, the sauce appears to be running dry, add more broth or water. Spoon more sauce over the cabbage, then bake another 45 minutes or longer, uncovered, til they have caramelized to your liking. Season to taste.

Notes

  • I’ve made this recipe before without making the roux, as pictured below. Still delicious, just not gravy-like. 
  • While recipes tend to call for lemon juice, I find that the use of lemon slices, with rind, give it a nice burst of rich lemony flavor as well. 
Keyword braised cabbage, caramelized, Simple

braised whole cauliflower and syrian meatballs

braised whole cauliflower and syrian meatballs

Mom says this might be the most beautiful meal she’s ever seen, and I think she was mostly referring to the whole-roasted cauliflower which was then basted several times before showcasing it’s good looks. It’s a beauty draped in tomato-red and turmeric-yellow. Tender syrian-style meatballs (and olives, if you have) circle around it, completing this meal. I’ve added garlic scapes this time around. It is, after all, summer.

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Preheat oven to 425 (or 400 for powerful ovens)

for the cauliflower

-1 medium head cauliflower
-pot of generously salted water
-tsp turmeric
-1/2 tsp cumin
-pinches of salt
-olive oil
-tsp of harissa (optional)

Place the cauliflower in boiling, salted water for about 5 minutes. With a pair of tongs, remove the cauliflower and transfer it to a sheet pan. Add a generous amount of olive oil all over, including upside down so that the oil truly gets inside. Season it with turmeric, cumin, and salt. Rub harissa over it if using. Pop it in the oven while you work on the meatballs and braising sauce.

for the Hashu (spiced ground meat with rice)

-1 pound grass fed ground beef
-1/4 c dill, chopped
-1/4 c parsley, minced
-1/3 c basmati rice, soaked in warm water
-1 spring onion/scallion, sliced then chopped, or 1 sm onion finely chopped
-3 garlic cloves, minced
-1 tsp allspice or baharat
-1/2 tsp aleppo pepper
-1/4 tsp cinnamon
-1 egg (optional)

Make the hashu by gently mixing all ingredients in a bowl. Form medium-sized meatballs and sear them in a lightly oiled pan. Don’t over-cook them as they’ll finish off in the sauce. Transfer them to a plate while you work on the sauce.

for the sauce

-olive oil
-2 big garlic cloves, sliced
-sprig of thyme
-aleppo pepper, as much as you’d like
-1 8 oz can tomato sauce
-2-3 cups water or vegetable stock
-a handful of castelvetrano olives (optional)

In a braiser under medium heat, add the olive oil and saute your garlic, thyme, and red pepper for about a minute. Stir in the tomato sauce and stock and bring it to a gentle boil.

At this point you can take the cauliflower out and transfer it to the center of the braiser, spooning some of the sauce on top. Surround the cauliflower with meatballs* and olives and put the pan back into the oven for 20 minutes.

Transfer the meatballs to a bowl and spoon more sauce over the cauliflower. Finish it off in the oven til it reaches desired tenderness and some of the head has caramelized. You can put the meatballs back in during the last few minutes to warm them up.

Note: If your braising pan is not big enough to hold both the meatballs and cauliflower to cook together, cook the meatballs first, transfer them to a bowl, and then braise the cauliflower.

When ready, transfer to a large serving bowl, though we ate straight from the pan! It looked just fine there.

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roasted garlic and carrot lentil soup with crispy brussels sprouts

roasted garlic and carrot lentil soup with crispy brussels sprouts

When I told Dan this is too simple to put on the blog, let’s just say he might’ve called me crazy. Yes, it’s simple. Ridiculously simple. But when he said “not everyone who roasts a whole head of garlic will think to turn it into a soup,” well, he makes a point.

Roast your garlic and a pound of carrots for 45 minutes to an hour, and you’ll have something so wonderfully flavorful you’ll want to do very little to it.

But maybe you’ll want to add shredded, crispy bits of brussels sprouts…which REALLY elevates this whole dang thing. I’m not even spreading lies. Just don’t buy an entire stalk of em along with other heavy things from a farm that doesn’t offer bags cause, that’s not so simple. (Totally worth it, though).

You will need:

-1 medium head of garlic
-pound of carrots, peeled or not
-1 cup red lentils
-6 cups vegetable or chicken stock
-1 tsp ground cumin
-red pepper, as much as you’d like
-salt, to taste
-olive oil, for pan and roasting

-pound of Brussels sprouts, halved and sliced
-more olive oil

Can you believe that’s it?

Preheat oven to 400 degrees.

Laying the garlic flat on aluminum foil, cut the tops off the head and drizzle olive oil over it. Seal it shut.

Lay your carrots on a sheet pan and toss them in olive oil, salt and pepper.

Put both the garlic and carrots in your oven. The carrots should take about 40-45 minutes to caramelize, and the garlic about an hour.

While that’s in the oven, drizzle olive oil into a preheated pan and add your shredded Brussels sprouts. Stir only occasionally, as you want most of them to be crispy.

When everything is out of the oven, carefully take the cloves out (you can wait about 15 minutes if you have the time) and add them to a blender along with the carrots and enough stock to make a nice puree.

In a pot, gently toast your ground cumin til well-scented. Add a drizzle of oil and your red pepper flakes. You want to infuse that oil with some heat. Then stir in the puree and the rest of the stock. Add the red lentils and simmer til they are cooked.

Pour into bowls and top them with the nutty goodness of Brussels sprouts. Let me know what you think!

citrus cod and olive stew

citrus cod and olive stew

I’m back to my cooking-with-oranges shenanigans, though I doubt I ever took a pause on that, did I? Summer’s recipes included the zest of oranges in both my Syrian Meatball Stew, as well as a citrus caper dressing for heirloom tomatoes. This cod stew has the zest aaaand some, and I wouldn’t have it any other way. The sweetness of orange and vidalias becomes underwhelmed with the addition of olives, herbs, and fish. A beautiful sweet and salty dance.

You will need:

-2 long cod fillets, cut into 4-inch pieces
-olive oil
-1 med vidalia, halved and sliced
-3 garlic cloves, chopped
-red pepper flakes, as much as you’d like
-1/2 tsp cumin seeds
-1 cup cherry tomatoes, chopped
-3 strips orange zest
-1 tbs tomato paste
-1 cup white wine
-8 oz can tomato sauce plus 8 oz water
-1 cup castelvetrano olives, halved or kept whole
-1 slice of orange, halved
-few tbs minced herbs (parsley, cilantro, dill)

Preheat oven to 375 degrees.

We’re making the sauce first.

In a dutch oven under medium heat, saute your onion and garlic in olive oil for a couple of minutes, along with your red pepper and cumin seeds.

Stir in tomato paste, letting it caramelize in the olive oil for about a minute. Stir in your tomatoes and orange zest. Pour in the wine and allow it time to decrease by half in volume.

Stir in the tomato sauce and water. Nestle cod pieces and orange slices into the sauce. Drizzle olive oil onto the exposed pieces. Salt and pepper them too.

Leave it uncovered and bake for about 20 minutes, then broil for about 5-7.

Stir in herbs and serve with cooked veggies, salad, and/or rice.

Aleppian Stew with Dried Figs and Apricots

Aleppian Stew with Dried Figs and Apricots

When I don’t want to make Syrian stuffed grape leaves but still want the sweet and tangy tamarind flavors that are smothered all over them, this is my go-to. Let me tell you: it is DEC-A-dent. You can serve it with rice and lentils, a generous amount of salad, or even some of my spring greens kibbeh (Autumn coming soon *wigglingeyebrows*).

Aleppian Stew with Dried Figs and Apricots

-2 lbs oxtails or short ribs
-1 heaping tsp tomato paste
-3 garlic cloves, chopped
-2 medium carrots, peeled and sliced
-6 pearl onions (optional)
-10 dried mission figs, 8 dried California apricots
-1 bay leaf
-1 1/4 tsp allspice
-1 tsp ground cumin
-1 tsp aleppo pepper
-pinch or 2 of cinnamon
-3-4 tbs tamarind concentrate*
-water, enough to cover a quarter of the way
-medium sweet potato, peeled and diced
-salt and pepper, to taste

Using a dutch oven drizzled with a little oil, you’ll want to brown your meat in batches under med-high heat.

Stir the tomato paste into a pool of oil left in the pot, being sure to caramelize it for about a minute. Add all spices, carrots, garlic, onions if using, and 3 tbs of tamarind. Stir together, then cover with water.

Allow it to lazily simmer for at least 1 hour on the stove-top with lid on before adding the sweet potatoes and dried fruit. While it simmers, preheat oven to 350. Taste it when the hour is up. If it’s not tangy enough for you, add another tbs of tamarind.

Pop it in the oven for another 45 minutes, uncovered. The meat should be very tender, and sticky with all that tangy goodness.

Syrian-inspired roasted figs and grapes

Syrian-inspired roasted figs and grapes

Before we started cooking for my brother’s engagement party, I made this platter to try later on after the dinner was over and everyone had gone home.

It was an idea for a recipe I had for awhile, playing with flavors we use for stuffed grape leaves, with zero intention of making it part of the dinner (especially if it were a fail). I figured why offer it to such a picky crowd, anyway? I already heard my brother from another room ask, “what the hell is this? Who roasts grapes? Such a weird-ass thing to do.” I rolled my eyes, as I forever do when my ownly sibling’s goal in life is to annoy his big sis.

I stepped out of the kitchen after cakes and coffee were served. My introvert butt needed a moment. When I returned, everything but one damn fig on the platter was left.

So, I guess it’s a weird-ass keeper.

Preheat the oven to 400.

You’ll need a sheet pan covered with parchment and:

-8 figs, halved or quartered
-2-3 bunches of grapes (I used tiny Tim’s), on their stems

for the dressing

-1 tbs tamarind
-1 tbs fresh lemon juice
-1 tbs walnut oil or olive
-1 tsp allspice
-pinch of cinnamon and salt, pepper too

Whisk all together and brush the dressing onto all sides of the figs, and whatever grape is exposed. Pour the rest over everything and pop them into the oven for about 20 minutes, or until surfaces have caramelized a bit. Feel free to broil for a couple of minutes to get it extra browned on top.

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for serving

-toasted almonds or walnuts, eyeballed
-feta, to taste

Feta is not optional. I loooooove the saltiness that comes with sweet and tart fruits, made even sweeter from getting roasted.

aprium and blueberry galangal crumb pie

aprium and blueberry galangal crumb pie

For one full day, I went around telling people I’ve come across the most beautiful-tasting ginger on earth. True story. Check my instagram.

This is because Maria, the wonderful woman selling them, told me they were ginger. I’m beginning to think she wanted to turn intetesting words down a notch to make a quicker sale. I’m not mad. But I was definitely confused after trying to make ginger tea. It tasted of flowers and a certain tartness I couldn’t put a finger on, with less heat. Then, struck by weird coincidence, it’s twin came up on Chopped. Galangal. Looked root-crazy and had that same almost-turmeric color.

Now that I’ve got answers, I wanted to make pie. I’ve no idea where the urge came from, but I had gorgeous apriums…look at them

and pairing them with blueberries and galangal seemed like the perfect thing for this one.

The combination is BEAUTIFUL. The galangal gives each bite another level of warmth, with a touch of lemony petals. And that crumb? Guys. C’mon.

preheat oven to 350

for the crumb topping

-3/4 cup flour
-1/2 cup light brown sugar
-2 tsp galangal, grated
-8 tbs butter, cubed

In a bowl, add your flour, sugar, and galangal. Massage the galangal into the dried ingredients to give it some extra flavor. Add your butter and cut it into the dried ingredients til large crumbs form. I use my hands, usually squeezing everything together to get really big crumbs. Pop it in the fridge for about 30 minutes.

for the filling

-3 cups fresh blueberries, some mashed
-3 cups chopped apriums
-couple of tbs flour, just enough to coat
-couple of tbs sugar (these fruits were sweet as is)
-1 tbs lemon
-1 tbs galangal or ginger, grated or minced

In a bowl, mix all of the above together and let it sit for about 15 minutes. Stir to see if a thick liquid is present. If not, let it sit for 10 more minutes.

-1 9″ pie crust (optional if you’re going for a cobbler)

Fill your pie crust then top it with all the crumbs. Bake for about 45-50 minutes. Serve with espresso, by the lake, if you have one.

a light rice noodle soup for a summer day (or any day)

a light rice noodle soup for a summer day (or any day)

No surprise here! My heart belongs to any farmers market wherever I go, and since Englewood, Fl doesn’t have one this time of year, I had to make the most of it in Venice, Fl on the only Saturday I’d be around. Which, at first, didn’t sound very promising as I was walking from farmstand to farmstand. Very few vendors (which is okay!). I still managed to nab the last of the blueberries, tomatoes, and happily nabbed apriums, pink-hued garlic, and tiny red onions. Which, btw, sat very pretty in my newest one-of-a-kind whitewashed bowl I found later that day.

But then, on our way to the parking lot, I spotted Maria from Fresh Harvest farm, a wonderful woman I met a year ago at Englewood farmers market with a farmstand I fell in love with. I was pretty much jumping for joy. Now I’m heading back with ubes (purple yams), lemongrass, young luffas, green onions that are a mmmaybe a few feet long, water spinach, and the most insanely beautiful ginger (or galangal!?) I’ve ever tasted. They are floral and delicate and I’m pretty sure it’s not ginger but galangal. Ginger’s cousin.

Who would think to enjoy a bowl of soup on a Florida afternoon? This girl. These ingredients were meant to cook slowly, together, with delicate rice noodles. I was going to top it with slices of Dan’s long hot green chili peppers that traveled with me from Brooklyn, but to make this heartier, I used them to spice up some roasted chickpeas, which is now officially how I’ll always top my rice noodle soups. The crunch is fannnntastic!

Let’s make the chickpeas first.

for the chickpeas
pre heat your oven to 400

-15 oz can chickpeas, drained and rinsed
-1/2 tsp cumin seeds
-1 small green chili, sliced
-tbs lemon juice
-1/2 tsp grated galangal (optional)
-salt, to taste
-generous drizzle of olive oil

Place everything on a sheet pan, tossing so that the chickpeas or coated. Roast for about 20 minutes, or til the chickpeas have browned and crisped up.

Now for the rice noodle soup

-1 1/2 tbs garlic, 2-3 cloves, minced
-2 tbs galangal (or ginger), peeled and grated, about a couple of inches
-2 green onions, sliced, greens divided from whites
-1 oz dried shitake
-4 cups water
-4 cups veggie or beef stock
-5″ lemongrass, smashed
-about 2 cups trimmed water spinach, or regular spinach (optional)
-bean sprouts, sliced red onion, crispy chickpeas
-4 oz rice noodle, cooked separately, or 1-1 1/2oz per person
-salt and pepper, to taste

In a pot under medium heat, saute garlic, galangal, and the white ends of the green onions for a couple of minutes. You’re reserving the green, sliced tops for serving. Then add your stock, water, shitakes, and lemongrass. Simmer for about 30 minutes, or til mushrooms are fully hydrated. Spoon them out and slice.

Add water spinach as soon as you turn off the heat. At this point, give it a good taste. Feel free to add other flavors, such as soy sauce, chili pastes, fresh lime juice, etc. I kept mine simple and light. Keep in mind that the chickpeas are when an additional spice comes in.

Serve immediately as the chickpeas lose their crispiness over time when sitting in broth. Which shouldn’t be a problem. A bowl of this in front of anyone and it’s gone in minutes.

Next up…what I did with apriums, blueberries, and more galangal. Can’t wait! Right now, I’m just enjoying another bowl as I write up the recipe for the sweets.

mexican corn chowder

mexican corn chowder

Sitting at the corner table in Estia’s Little Kitchen with Connie, a spoonful of corn chowder in my mouth, I’m immediately taken back to my previous home in Queens. A burst of heat and plenty of cilantro in the broth is exactly how I enjoyed Momma Lupe’s soups. I called a gentleman over and asked in a single word, “tomatillos?” And in a single word returned,“poblanos.”Again I was back in a little kitchen of my own, in another time and place, where sounds of the blender filled the room as poblanos and cilantro became one, beautiful green.

Gratitude to this garden-to-table restaurant where everyone was friendly and most likely family, for allowing me a taste of memory. Our waiting area was the best wait I’ve ever experienced in my life. They serve iced coffee in a truck out back where they are currently growing many lettuce greens and herbs, cucumbers, squash, tomatoes. Check out that dragonfly chillin’ on a garlic scape. We walked around til our names were called and we made sure we would return before heading back into the city.

Inspired by their chowder (I had never seen a green corn chowder, have you?), I made my own and I am loving every morning, afternoon, and night, with a bowl of this. It’s good hot and room temp, probably even cold. It goes perfectly with an egg, avocado, a sprinkle of cotija, crispy tortillas. To make it a bit light, I use coconut milk instead of cream and I leave out potatoes. I also grilled the ingredients to get that summer flavor I love.

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Mexican Corn Chowder, serves 4-5 (double up for more)

-1 tsp cumin seeds, toasted
-4 ears of sweet corn
-2 big poblanos, deseeded if you like less heat
-1/2 tbs coconut oil
-1 small spanish onion, diced
-3 garlic cloves or scapes, chopped
-1 tsp fresh oregano, chopped
-1 cup cilantro, tightly packed, stems okay
-1/2 cup basil
-13.5 oz can organic coconut milk
-3 1/2 cup chicken or vegetable stock
-cotija, cilantro, avocado, egg (serving suggestions)

Spend about 12 minutes grilling your poblanos, 6 minutes a side.

Spend about 10 minutes grilling your corn, turning occasionally. I actually grilled 3 out of 4. The un-grilled one I cut into 1-inch pieces and put them directly into the pot. But feel free to grill ’em all!

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Once they’ve cooled down enough to handle, stand each ear of corn into a bowl and cut kernels off of them. Slice your poblanos.

Take about half of the kernels and put them into a food processor along with the poblanos.

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Blend for a few seconds then add your cilantro and basil. Continue to blend til it reaches desired consistency. I prefer mine not pureed.

In a pot, warm up your coconut oil and saute your onion, garlic, oregano, and cumin seeds for about a minute. Then add the green mixture along with the rest of the kernels and 1-inch pieces, saute for another minute. Stir in your coconut milk and stock. Simmer for about 15 minutes. It doesn’t take long!

Enjoy <3 Corn is making their summer appearance now but soon, it’ll be EV-ERY-WHERE.

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grilled cabbage tabbouleh

Ever wake up one day to discover you’ve exhausted your head of red cabbage? I mean, you open the fridge and find a wedge left, yawning at you from the comfort of it’s crisp drawer, as you return it’s stare and remember how you used it to begin with: garnishes to make your every dish pop. All week long. Actually, TWO weeks long. Ex: lentil and sweet plantain chorizo soup. That’s just straight rude. It’s deep color deserves the spotlight, and if you want an eye-catcher without having to break a sweat, this is it. All my favorite food-colors in one, gorgeous salad. (Is it red? Is it purple? It’s both, says cabbage experts.) I say it’s according to mood.

I’ve had plenty of tabbouleh in my life, but never this one, and never grilled. It’s got your usual bulgur and finely minced greens. Fresh lemon juice and cumin ties it all together as it always has…but then you have still-crisp charred cabbage, with moments of pomegranate seeds bursting in your mouth. And then the crunch of pistachios! I can’t. It’s a lovely experience and that wedge in your fridge will stop giving you dirty looks–promise!

Grilled Cabbage Tabbouleh

-1/2 head of medium red cabbage, sliced thin, about 3.5-4 cups (or from one tiny head!)
-1/2 cup bulgur wheat
-boiling water, 1 cup
-1 cup tightly packed herbs, finely chopped (parsley, dill, mint)*
-1 tsp ground cumin
-1/2 tsp allspice
-juice of one small lemon
-drizzle of good quality olive oil
-1/2 tsp pomegranate molasses (optional)
-salt and pepper, to taste
-1/2 cup pomegranate seeds
-1/4 cup unsalted pistachios, roughly chopped

In a heatproof bowl, add your bulgur and boiling water. Let stand for 1 hour. It will double in size.

Meanwhile, heat a cast iron grill skillet (or any cast iron skillet) to highest temp. When very hot, add cabbage. Grill for two minutes without stirring/turning them over. Then do just that and grill for about a minute more.

Transfer them onto a big plate to cool down (pop it in the fridge if you’d like). Then work on your herbs.

Note: be sure to thoroughly dry your herbs before chopping them. It’s tedious but worth it! You don’t want soggy greens. After I’ve picked them (also tedious), I lay them on paper towels. Pat dry, remove towels, then chop away. What else is there to do as your bulgur does it’s thang for an hour? ha!

Once the bulgur is ready, transfer them to a mesh colander to make sure all excess water is gone. Then transfer them to a bowl along with everything else but the pistachios. Toss and season to taste. Keep in fridge for at least 30 minutes before serving, preferably. But serving at room temp is fine as well.

Add pistachiossss last min.

Wow your guests.