Ginger Ricotta Naan Toasts with Balsamic Figs and Lentils

Ingredients

2 naan flatbreads
1 Tbsp canola oil
salt and ground black pepper, as needed for sprinkling
1 cup baby arugula

Figs and Lentils

3/4 cup dried figs, hard stems removed
1 Tbsp unsalted butter
3 Tbsp minced shallots or red onion
1/4 tsp freshly ground black pepper
1 tsp chopped fresh thyme
1/4 cup balsamic vinegar
3/4 cup cooked green lentils

Ricotta

3/4 cup ricotta cheese
1 tsp chopped fresh thyme plus more for garnish
1 tsp grated fresh ginger
salt, to taste

Method

1. Preheat the oven to 350°F (180°C).
2. Lightly brush the naan flatbreads with canola oil and season with salt and pepper. Cut each naan into 8 pieces. Place the pieces onto a tray and bake in the oven for 8-10 minutes, or until the pieces are lightly toasted. Remove from the oven and place on a cooling rack and reserve.
3. Bring 2 cups of water to a boil. Pour over the dried figs and allow them to soften for 5 minutes. Drain the water completely and chop the softened figs into small pieces and set aside.
4. Meltthe butter in a medium pan, add the shallots and sauté until soft. Add the chopped figs, pepper, and thyme. Sauté until lightly golden, then deglaze with balsamic vinegar and simmer until reduced.
5. Add the cooked lentils and heat through.
6. Combine the ricotta cheese in a small bowl with thyme and ginger, then season with salt.
7. To assemble, lay a dollop of the ricotta mixture on top of each piece of naan, spreading the mixture out so that it nearly touches the edges. Lay a few leaves of arugula on top of the ricotta. Add a spoonful of the lentil and fig mixture and garnish each piece with fresh thyme leaves. Serve immediately.

Makes 16 toasts.

Source: Lentils

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Today’s Comic

Freekeh and Turkey Sloppy Joes

Ingredients

1/2 cup uncooked cracked freekeh
2 tablespoons canola oil
3/4 cup finely chopped onion
5 garlic cloves, minced
8 ounces ground turkey
1 tablespoon chili powder
1 tablespoon brown sugar
1/8 teaspoon ground red pepper
2 cups canned crushed tomatoes
1/2 teaspoon kosher salt
6 Bibb lettuce leaves (optional)
6 (1-1/2-ounce) whole-wheat hamburger buns, toasted
6 (1/8-inch-thick) slices red onion

Method

1. Cook freekeh according to package directions.
2. Heat a large skillet over medium-high heat. Add oil to pan. Swirl to coat. Add onion and garlic. Sauté 5 minutes.
3. Add turkey to pan. Sprinkle with chili powder, sugar, and pepper. Cook 6 minutes or until turkey is done, stirring to crumble.
4. Add cooked freekeh and tomatoes. Reduce heat to medium, and cook 10 minutes or until mixture thickens.
5. Stir in salt. Remove from heat and let stand 5 minutes.
6. Place 1 lettuce leaf on bottom half of each bun, if desired. Spoon about 2/3 cup freekeh mixture over lettuce. Top each sandwich with 1 onion slice and top half of bun.

Makes 6 servings.

Source: Everyday Whole Grains

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Today’s Comic

Pork Crackling Sandwich

Ingredients

4-1/2 lb pork belly
1 cup salt
5 cups lard
4 cloves garlic
2 sweet potatoes, sliced
4 cups vegetable oil
4 French bread rolls or any crusty rolls
1 cup Creole Sauce (see recipe below)

To Serve

1/4 red onion, thinly sliced
1/2 red chili, thinly sliced
handful cilantro, leaves picked

Method

1. Put the pork belly in a large bowl with the salt, cover with water, and let soak for 8 hours, or overnight. Once soaked, remove the pork from the water and rinse well. Drain and cut into 2 x 1-3/4-inch pieces.
2. Put the lard into a large skillet or frying pan over medium heat to melt. Once melted, add the whole garlic cloves and pork pieces, lower the heat, and cook gently for 45 minutes, stirring occasionally.
3. Turn up the heat and cook for another 25 minutes, until the meat has browned and the fat is crisp and golden. Set aside.
4. Heat the vegetable oil in a large pan or deep fryer to 350°F/180°C, or until a cube of bread browns in 30 seconds. Drop the sweet potato slices carefully into the hot oil and cook for 5 minutes, or until crispy and golden. Drain well on paper towels.
5. Slice the bread rolls lengthwise down the middle and fill with the fried sweet potato slices, pork pieces, and Creole sauce, onion, chili, and cilantro. Serve.

Makes 4 servings.

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Creole Sauce

Ingredients

1/2 red onion, thinly sliced
ice cubes
1 limo chili, seeded, membrane removed, and thinly sliced
1 tablespoon chopped cilantro leaves
juice of 3 small lemons
salt

Method

1. Soak the onion slices in iced water for 5 minutes to crisp. Remove from the water, drain, and place in a bowl.
2. Add the sliced chili, cilantro, and lemon juice to the onion. Season with salt and mix together thoroughly.
3. This sauce is best served immediately.

Makes 5 oz sauce.

Source: Peru – The Cookbook

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Today’s Comic

Walnut Bread

Ingredients

1 package (7 g) active dry yeast
1-1/2 cups water
390 g bread flour
60 g medium rye flour
1-1/2 tablespoons honey
2 teaspoons salt
1-1/3 cups walnuts

Method

1. Mix all the ingredients, except for the walnuts, in a bowl. You don’t have to knead the dough; just mix until all the ingredients hold together. Fold in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for about 30 minutes.
2. With a dampened hand, grab the outer edge of the dough, carefully pull to stretch it a little, and fold it in toward the center. Continue grabbing, pulling, and folding the dough until you’ve gone all the way around.
3. Cover the bowl and let the dough rest for another 30 minutes.
4. Repeat the pulling and folding sequence in Step 2. Cover the bowl and let the dough rest for about 1 hour.
5. Scrape the dough out onto a well-floured (with rye flour) kitchen towel and shape it into a loaf. Turn the loaf seam-side-down. Fold the towel so it covers the loaf and let the loaf rise for 45-60 minutes.
6. Position a rack in the center of the oven. Preheat the oven to 475°F (250°C) for at least 30 minutes before baking.
7. Line a baking sheet with parchment paper. Place the loaf on the pan seam-side-up. (Alternatively, place the loaf on a preheated baking stone in the oven.) Reduce the oven temperature to 450°F (230°C) and bake the bread for about 35 minutes.
8. Transfer to a wire rack to cool.

Makes 1 loaf.

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Source: Bread

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Today’s Comic

French-style Toasted Ham and Cheese Sandwich

Ingredients

8 slices good sourdough bread
2 tbsp unsalted butter
1 tbsp all-purpose flour
1-2/3 cup milk
freshly grated nutmeg
Dijon mustard
2 cups grated cheese (a mixture of Emmental, Gruyere, and Cheddar is good)
5 oz sliced good-quality ham
salt
black pepper

Method

1. Lightly toast the bread on both sides, then butter one side of each slice.
2. To make the béchamel sauce, melt the remaining butter in a small pan, stir in the flour to make a roux, then whisk in the milk. Keep whisking it well to avoid lumps and bring the sauce to a boil. Season with salt, pepper, and nutmeg and cook for 3-4 minutes, then remove from the heat.
3. Preheat the oven to 400°F.
4. Spread a little mustard on the buttered side of a piece of toast. Add a generous amount of béchamel, followed by grated cheese and a slice of ham. Spread some more béchamel on the dry side of another piece of toast and place on top of the ham, pressing a little to stick it down. Spread a little more béchamel on top of the sandwich and sprinkle with grated cheese. Make all the sandwiches in the same way.
5. Put the sandwiches on a baking sheet and bake them in the preheated oven until crisp and golden, 6-8 minutes. Serve at once.

Makes 4 servings.

Source: The French Kitchen

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Today’s Comic