put it in my mouth


CUPBOARD SOUP: TOMATO AND CHICKPEA
December 31, 2010, 2:34 pm
Filed under: Uncategorized

This is what happens when you come home to an apartment that is basically snowed in and you are leaving again in two days and you need to make something to sustain you while you do laundry and repack your bags with only what you can find in your house. (Plus two carrots, purchased at the bodega on the corner.) It is actually pretty good.

2 large cans diced tomatoes
3 small cans chickpeas
1 large onion
2 carrots
4 cloves of garlic
A few heavy dashes of paprika
1 T. dried rosemary
4 c. chicken stock
Salt and pepper
Olive oil
* requires a blender

Dice the onion and carrots. Heat a glug of olive oil in a large soup pot, then add in carrots and onions. Add in pressed garlic. Sauté for a few minutes. Add tomatoes, one (drained) can of chickpeas, stock, paprika, rosemary, and S&P. Bring to a boil, and continue simmering for another twenty-ish minutes, until the carrots are soft. Remove from heat and blend with an immersion blender. Add in the remaining chickpeas and return to the stove, cooking until the whole chickpeas are warmed. Tinker with the seasoning and serve.



FOR MY BIFES: CHICKEN CHORIZO EMPANADAS
December 14, 2010, 10:50 am
Filed under: Uncategorized

I think empanadas might be the pinnacle of savory baking, so I was pretty amped to try my hand at them. I tracked down a recipe with relative ease—Deb at Smitten Kitchen posted a revision of an epicurious recipe that turned out pretty awesome (though next time I would try to find a recipe for the pockets that called for a little less butter). However, the challenge of empanadas has little to do with the recipe and much to do with the process, which has always seemed hazy and difficult. I mean, how do you get those nice little braids, that decorative edge that makes the empanada look so refined? Empanadas closed with the tines of a fork seemed like something you’d make in kindergarten on Cinco de Mayo.

Who knew that About.com published anything of value? Not me! At least, not until I read this totally thorough explanation of how to make the empanadas of my dreams a reality. The braided seal? It’s called the repulgue! And closing with fork tines? That is okay if you are frying them! There’s no point in rehashing all of the really helpful pointers here, but if you ever make empanadas, do yourself a favor and read this article. Then watch the YouTube videos of the women braiding the empanadas crazy fast. Then you, too, can make the magic happen yourself.