Sides

Paprika Potatoes

Paprika Potatoes

Smoked paprika is an indispensable ingredient in any spice pantry, and the authors of Fresh & Fermented agree! Check out their delicious recipe below!

“Smoked paprika, also known as pimentón, has finally reached mainstream status in the spice world, and not a minute too soon. Made from pimento peppers that have been dried or smoked over a fire, this spice imparts a robust smoky flavor. As a hearty side, this dish pairs well with your favorite sausages, pork loin, or any grilled meat. Leftovers are delicious with eggs in a breakfast burrito or scrambled into a breakfast hash.”

Paprika Potatoes

Serving Size: Makes 4 to 6 servings

Paprika Potatoes

Ingredients

  • 6 tablespoons extra-virgin olive oil, butter, or coconut oil
  • 1 large or 2 small yellow onions, diced (about 2 cups)
  • 6 medium unpeeled red potatoes, cut into medium dice (about 3 cups)
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika (pimentón)
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups stemmed, thinly sliced kale (about ½ pound)
  • 1 cup caraway Kraut

Instructions

  1. Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the potatoes and sauté, stirring every few minutes, until they’re tender, another 15 to 18 minutes. Add the paprika, smoked paprika, salt, and pepper. Sauté until the spices are fragrant, about 1 minute. Add the kale and sauté until it’s just wilted but still vibrantly green, 2 to 3 minutes. Remove the pan from the heat and transfer the potato mixture to a large serving bowl.
  2. Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and add it to the potatoes, tossing thoroughly to incorporate.
  3. Serve immediately, while the potatoes are still warm.
  4. Note: Try soaking cubed potatoes in a bowl of water for an hour to help release the starches, which will help prevent sticking. Drain and lightly dry the potatoes with a towel before cooking.
https://www.silkroaddiary.com/paprika-potatoes/

*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books. Photography by Charity Burggraaf

Categories: Cookbook Club, Eastern Europe, Global Cuisines, Hot Topics, Mediterranean, Recipes, Sides | Leave a comment

Caraway Kraut

Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries of kraut! Here’s a sneak peek at one of their recipes…
Caraway Kraut 2

“We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive caraway flavor. When we started experimenting, however, it took just one test batch to convince us that Caraway Kraut belonged in Firefly’s lineup of fermented foods.

Caraway Kraut contributes its pleasing earthy taste to some of the recipes in this book and also makes a great side dish for grilled meats or mashed potatoes. It’s the perfect addition to the classic Reuben (of course) and adds intrigue to potato salads and coleslaws too. Whirl it with fresh avocado for a simple sandwich spread or as a dip for chips and veggies. (The acid does double duty—it adds flavor and keeps the avocado from getting brown.)

Caraway Kraut brine, which results from the fermentation process, is a delicious tonic on its own. For hundreds of years people have been drinking sauerkraut brine to heal ulcers or temper hangovers—it’s a well-known Russian remedy—and that inspired us to start bottling and selling the extra brine as our first Tummy Tonic.”

Caraway Kraut

Yield: Makes about 1 quart

Caraway Kraut

Ingredients

Instructions

  1. Peel off any older, discolored outer leaves from the cabbage, reserving the leaves, and rinse the head. Quarter and core the cabbage, reserving the core. Slice the cabbage into 1/8-1/4 inch-wide strips. You should have about 12 cups of shredded cabbage.
  2. Put the cabbage in a large bowl and sprinkle it with the salt. Use your hands to thoroughly work the salt into the cabbage. When the cabbage has shrunk to about half its original volume and has generated a briny, watery base, taste it and add more salt or water if necessary. Stir in the caraway seeds, making sure they’re evenly distributed throughout the ferment.
  3. Pack the cabbage tightly into a quart jar until it’s about 2 inches below the rim, weighing it down with the reserved leaves and core. Make sure the brine completely covers the compressed cabbage by about 1 inch, and that it’s about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the cabbage with more brine if needed. The kraut could be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.

Notes

Make It Quick & Simple

Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)

Stir 1 to 1½ teaspoons of crushed caraway seeds into the kraut and mix well. Crush the caraway seeds using a mortar and pestle, rolling pin, or clean coffee grinder. Break them down, but don’t crush them to a powder. Crushing them helps the caraway flavor more fully permeate the kraut.

Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the kraut.

Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.

https://www.silkroaddiary.com/caraway-kraut/

*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books. Photography by Charity Burggraaf.

Categories: Cookbook Club, Eastern Europe, Healthy, Hot Topics, Recipes, Sides, Snacky Bits | Leave a comment

Steve’s Sweet and Spicy Drumsticks

street food

We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil along with Piri Piri and Smokin’ Hot Garlic Pepper bringing the heat. The drumsticks get a quick brine to help them retain moisture and the spices flow into a sweet citrus sauce that hits all the hot-sour-salty-sweet flavors that shine in Asian cuisine. Steve was inspired by his travels- and love of street food- to create this fusion BBQ sauce, and we are so happy that he shared this recipe! We’re planning to try it on wings next.

steves drumsticks

Steve’s Sweet and Spicy Drumsticks

Steve’s Sweet and Spicy Drumsticks

Ingredients

  • 1 pkg chicken drumsticks (6 - 8)
  • 1 tablespoon Himalayan pink salt
  • 1 cup water
  • 1 tablespoon ground Piri Piri
  • 1 tablespoon ground Tabil
  • 1 teaspoon sugar
  • 2 teaspoons Nuoc Mau (Vietnamese caramelized coconut sauce) - if you can't find it, you can substitute blackstrap molasses instead
  • 2 tablespoons olive oil
  • 2 teaspoon fresh lemon juice
  • 1/4 teaspoon Smokin' Hot Garlic Pepper

Instructions

  1. Rinse chicken and place in a resealable plastic bag. In a small bowl, dissolve the salt in the water and pour over the chicken. Seal the bag, shake, and set aside in the refrigerator for 1 hour.
  2. While chicken is brining, mix together the remaining ingredients in a bowl and set aside for the flavors to blend.
  3. Remove chicken from brine, rinse and pat dry. Put the drumsticks and the spice mixture into another resealable plastic bag, mix and place in the refrigerator for 5 hours (or overnight).
  4. Preheat your grill or the oven to 400 degrees. Cook, turning once, for about 22-24 minutes (or until the meat runs clear when pricked with a knife).
https://www.silkroaddiary.com/steves-sweet-spicy-drumsticks/

Thanks so much, Steve! Safe travels, and stay in touch :-)

Steve R.

Categories: Africa, Course, Global Cuisines, Grilling Season, Recipes, Sides, Snacky Bits | Leave a comment

Besar Kaleidoscope Salad

While the name may be a bit dramatic, this colorful salad is worth a little fanfare. First off, Besar and butternut squash is a match made in heaven, although I’ve also made this using Ras el Hanout and Sri Lankan Curry, and those are delicious too. Pair that with the dark leafy kale tenderized with vinegar and wilted by the warm squash, top it off with the pop of fresh pomegranate and a little nutty crunch and you have a kaleidoscope of texture, color and flavor.

ras_butternut_salad

This is a great dish to keep on hand through the season for a healthy lunch, and it will look beautiful on your holiday table.

Besar Kaleidoscope Salad

Besar Kaleidoscope Salad

Ingredients

  • 1 medium butternut squash
  • 3 tablespoons olive oil
  • 1 tablespoon Besar, ground
  • 1 teaspoon urfa biber
  • 1/2 teaspoon kosher salt
  • 1 pomegranate
  • 1 bunch lacinato kale
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon aged balsamic vinegar
  • 1 cup chopped walnuts or pistachios

Instructions

  1. Preheat the oven to 400 degrees.
  2. Halve the squash lengthwise and scoop out the seeds.
  3. Cut the squash into manageable pieces and peel with a sharp knife or vegetable peeler, then cut the pieces into 1" cubes.
  4. Transfer the squash cubes to a bowl, drizzle with olive oil and toss to coat.
  5. In a small bowl, mix the besar, urfa and salt. Sprinkle the spice mixture onto the oiled squash and toss again to coat.
  6. Line a large rimmed baking sheet with foil, and oil lightly. Transfer the squash to the baking sheet in a single layer. Bake 30-40 minutes until soft enough to pierce easily with a fork.
  7. While the squash is baking, remove the seeds from the pomegranate and set aside.
  8. Rinse the kale and remove the leaf from each side of the stem. Stack the leaves and cross-cut into bite sized pieces.
  9. Transfer the kale to a large mixing bowl or serving dish and add the vinegars. Gently massage the vinegars into the kale.
  10. When the squash is done, transfer to the mixing bowl on top of the kale. Add pomegranate seeds and chopped walnuts, and stir gently to mix.
https://www.silkroaddiary.com/besar-kaleidoscope-salad/

Chef Tip: Many different vinegars will work in this recipe and I’ve used everything from simple apple cider vinegar to this fanciful Cranberry Pear White Balsamic from Genesis Kitchen. Try your favorite and enjoy!

butternut_roasted

 

Categories: Curries & Masalas, Global Cuisines, Holiday, Middle East, Recipes, Salads, Sides | Leave a comment

Brussels Sprouts with Za’atar and Nigella

brussels_sprouts_zaatarBrussels sprouts are a leftover food trauma from childhood that I’ve finally overcome. The limp, stinky-sulfur blobs (sorry, Mom) have been replaced with a crisp, roasted vegetable that is full of flavor and befitting a fall feast. Best of all, these are easy to make and a perfect vehicle for one of my favorite spice blends, Israeli Za’atar. The combination of herbs, sesame and sumac make this spice blend good enough to eat straight out of the jar, but it is even better on the brussels sprouts. A sprinkle of nigella seeds tops the dish off with an exotic garnish and a hint of nutty onion flavor.

Brussels Sprouts with Nigella and Za’atar

Brussels Sprouts with Nigella and Za’atar

Ingredients

  • 1 lb. brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Israeli Za'atar
  • 1/2 teaspoon nigella seeds
  • freshly ground black pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Trim the stems on the brussels sprouts, remove the outer leaves and cut in half.
  3. In a large bowl, combine the brussels sprouts with 1 tablespoon of olive oil and kosher salt, and toss to coat.
  4. Transfer the brussels sprouts to a lightly oiled sheet pan and roast, stirring occasionally, until they are golden brown, about 20 minutes.
  5. Return the brussels sprouts to the bowl and add the balsamic vinegar and remaining 1 tablespoon olive oil, tossing again to coat. Sprinkle on the Israeli Za'atar and season to taste with freshly ground black pepper.
  6. Transfer the roasted brussels sprouts to a serving dish and garnish with nigella seeds.
  7. Makes 4 side servings.
https://www.silkroaddiary.com/brussels-sprouts-nigella-zaatar/

Categories: Course, Global Cuisines, Holiday, Middle East, Recipes, Sides | Leave a comment

Advieh Fig Preserves

Figs are such a versatile fruit, conjuring both exotic images of relief under shade trees in a desert oasis and the comfort of a fireside holiday treat. We’ve whipped up a spiced fig preserve that lives up to that reputation. Rich with wine, balsamic vinegar, orange, spices and honey, this spread is worthy of the finest table yet easy to make. Here’s the recipe, just in time for holiday entertaining.

figs

Advieh Fig Preserves

Yield: Makes 7 half pint jars.

Advieh Fig Preserves

Ingredients

  • 4 pounds black mission figs
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1/2 cup red wine
  • zest from 1/2 of a small orange
  • 4 teaspoons ground Advieh, divided
  • 2 tablespoons honey

Instructions

  1. Rinse the figs, remove the stem and chop into halves.
  2. Combine the figs, water, balsamic vinegar, red wine, orange zest, and 2 teaspoons of Advieh in a large pot. Simmer for one hour, stirring occasionally, until the fruit is soft and the mixture thickens to a jam consistency. Remove from the heat and allow to cool slightly.
  3. Using an immersion blender, pulse the mixture to your desired consistency. We make ours quite chunky---just blending enough to beak down any large pieces of fig.
  4. Return the pan to the stove over low heat and add the honey and 2 remaining teaspoons of Advieh. Stir to combine.
  5. If the preserves thinned after blending, then simmer again to your desired consistency.
  6. Use a pressure or water bath canner to preserve.
https://www.silkroaddiary.com/advieh-fig-preserves/

advieh_fig_jam_2

You can make preserves in a water bath or pressure canner, but rest assured they won’t last. We’ve gobbled up three jars in the first week and are hoping we have enough left for our Thanksgiving guests. Paired with Dukkah encrusted goat cheese and crostini they make a delicious snack. We plan to serve them alongside roast meats, too, for a sublime and unexpected combination.

advieh_fig_jam_canned

For this rainy day canning session we had help with the canning AND photography from our good friend Leah Manzari. Thanks, Leah!

Categories: Course, Global Cuisines, Holiday, Mediterranean, Middle East, Recipes, Sides, Snacky Bits, Sweet Somethings | 2 Comments