Mexicanish Appetizer

I got a bit hungry while waiting for the chicken Sofrito to cook, so looked around for an appetizer. I didn’t really feel like cooking anything else (already on second glass of wine) Nd wanted to use up leftovers.

I chopped up the rest of the andouille sausage (imported from Louisiana on dry ice) and mixed it in with the leftover retried beans from the taqueria down the hill, and spread it on corn tortillas.

The weird part was the addition of the Israeli style turnip pickles (see recipe here) and the ’07 Russian River Valley Syrah.

Somehow the flavors worked well together, and added up to more than the sum of the parts.

Chicken Sofrito

Based on the recipe in Claudia Rodin’s “The Book of Jewish Food”. Her recipe Looked a bit bland, so I spiced it up a tad. The items below are what I made, get her book for the original. It’s one of my favourite cookbooks, and great even if you aren’t Jewish.

Ingredients

4 chicken thighs
1 onion, sliced
4-6 cloves garlic
1 dried hot pepper (optional)
1 sprig rosemary
Potatoes

Spice mix:
1 black cardamom, crushed
3 green cardamom pods, crushed
1/2 teaspoon each turmeric, salt, pepper, hot paprika, עוף בגריל
1/4 teaspoon each fennel seed, thyme, oregano, ground ginger

Sauce:
Juice of 1 lemon
1 cup water
2.5 TB extra light olive oil

Directions
. Heat oil in large frying pan with cover
. Sauté onion and garlic over medium heat until translucent
. Add rosemary and dried chili and cook until onion starts to brown
. Add dry spices and stir for minute to distribute evenly and flavour oil
. Add water and bring to boil
. Add lemon juice, mix well, then add chicken pieces, lower heat, and cover and cook
. Turn chicken several times, add extra wager if necessary, and cook until tender
. While chicken cooks, cut potatoes into cubes and parboil. Add to sauce towards end of cooking

Little House on the Prairie Cake

Based on the coffee cake recipe in “The Old West Baking Book” by Lon Waters. Inspired by a nasty looking picture of an unhealthy cake that someone posted to FB, I decided to make a rustic yet healthy caek of my own. The original recipe had lots of butter and cream, which I substituted. The texture wasn’t perfect, but hey, something’s got to give, and it was quite delicious.

Ingredients

Caek:
3/4 cup All Whites liquid egg whites (or 3 eggs)
2/3 cup sugar
1 cup apple sauce
1/2 cup cold strong coffee
1/2 cup low fat sweetened condensed milk
1/2 cup molasses
1/2 teaspoon butter flavour
1 teaspoon vanilla

2 cups King Arthur white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon each nutmeg, cinnamon, salt

1/2 cup raisins
1/2 cup walnuts

Frosting:
1 package low fat Neufchâtel cream cheese
1 cup confectioners sugar
1/4 teaspoon cinnamon
2 TB butter (optional)

Directions
. Preheat oven to 350F
. In bowl of KitchenAid stand mixer beat egg whites with whisk attachment until light and frothy
. Slowly add sugar, then other liquid ingredients
. Replace whisk with paddle attachment, and gently stir in the dry ingredients
. Add raisins and nuts and mix to incorporate
. pour into greased round caek pan and bake about 40 minutes until done
. While cake is baking, prepare icing by beating together butter, cream cheese and sugar until smooth. Spread over warm caek