I have learned, mostly over years of reading cookbooks and watching cooking shows with my dad (of blessed memory), that one way to make spices really bloom is to heat them briefly in some olive oil. Last month, I made shakshuka for my entire book group, and I did not skimp one bit on the spices called for in the recipe. A double recipe of this shakshuka meant 4 teaspoons of sweet paprika, 2 teaspoons of cumin, and 1/2 teaspoon of the Serrano chili powder I discovered the last time I was in Napa. I mixed together all the spices and, when it was time, I slid them into the frying pan along with five cloves worth of chopped garlic. Continue reading
Tag Archives: peppers
YOUR HEALTHY PLATE: Stuffed Pepper Fireworks!
I love heat, so this is the perfect recipe for me. But if your tastes tend more toward the gentle landing, you can skip the jalapeño and reduce the red pepper flakes to 1/2 teaspoon, or just forget them altogether. The chili powder will still give you a little bit of excitement. For me though, I’m all in, which means that if my batch of jalapeños isn’t particularly hot I’m happy to use two. And that is why I’m just gonna recommend that you try this gorgeous fireworks of color all landing on your tongue at the same time. Your tastebuds will sing! Continue reading
YOUR HEALTHY PLATE: Hot Peppers
A while ago I received a container of hot peppers of various interesting shapes and sizes. One day I selected a smooth, green jalapeno, chopped it into tiny bits, and added it to a stir fry. Another time, I sliced a thin, 4-inch, bright red pepper into 1/2 inch segments, marinated it in some olive oil for an hour or so, and then poured the oil over roasted eggplant sprinkled with curly parsley. That gave the sweet eggplant a pleasant bite. No further inspirations were forthcoming, and the rest of the hot peppers sat on the second shelf in the refrigerator, moving closer to the back with each passing day. Continue reading