Ganzo Banzo

(serves 8)

Soup:

2 medium-sized red onions, quartered
1 bunch cilantro, divide in half
2 pieces of fresh ginger about 2” long, peeled and trimmed
6 garlic cloves, divided in half
2 serrano chiles, one seeded and coarsely chopped and one coarsely chopped

1/2 C olive oil

1 – 28 ounce can of whole peeled tomatoes, pureed

1 T paprika
1 T ground cumin
2 t ground turmeric
1 t fennel seeds
1 T garam masala

Garam Masala can be hard to find. Check out Penzey’s Spices online. Great source.

5 – 15 ounce cans of garbanzo beans
2 t salt
1 – 28 ounce can of water

Raw Veggie Topping:

1 bunch cilantro, finely chopped
1/2 red onion, finely diced, rinsed and dried
2 serrano peppers, seeded and finely diced

Combine ingredients.

Greek yogurt for garnish on top

Lime wedges

Directions:

Make two piles of aromatics: red onion, cilantro, ginger, garlic and chile.
Pulse each pile separately in the food processor until finely chopped. ONLY PULSE. You will need to scrape down sides and continue to pulse until you have a uniform consistency. Remove pile one and repeat for the second pile.

In a preheated soup pot, heat olive oil. Once it shimmers, add processed aromatics to the pot. Add 1 t of salt. Sauté over medium heat until fragrant and veggies have softened. Do not rush this process. A bit of sticking is ok. Additional oil can be added.

In the empty processor, add canned tomatoes. Process until smooth.

Add paprika, cumin, turmeric, fennel seeds, and garam masala to the aromatics. Continue to sauté until flavors have melded and the aroma is intense. Add pureed tomatoes to the pot. Add garbanzo beans, including the liquid, to the pot. Add remaining 1 t of salt and can of water. Bring mix to boil. Lower heat and simmer for an additional 25-30 minutes.

Ladle soup into bowls and garnish with veggie topping, a dollop of Greek yogurt and lime wedges. Serve this with grilled Naan. This is a vegetarian dish that is very satisfying.

PLEASE NOTE: The video refers to 4 cans of chickpeas. It’s 5! The recipe is correct. I made the change after the preparation.

It needed more garbanzos. Roll with me!!!

Winter Wonderland

Farro:

1 C farro, rinsed
2 C water
1/2 t salt
1 t dried thyme
2 bay leaves

Combine all ingredients in a sauce pan. Bring to a boil. Lower heat to a simmer and cover. Cook for 20-25 minutes until farrow is “toothy” but tender. Drain excess water. Spread cooked farro on a cookie sheet for quick cooling.

Salad ingredients:

8 ounces white mushrooms, stems removed and caps wiped, sliced thin
1/2 small red onion, thinly sliced, rinsed and dried
1 C thinly sliced radicchio
1/2 c walnut pieces, toasted
1/3 c pomegranate seeds
1/2 bunch Italian parsley, coarsely chopped
3 slices prosciutto, crispy
Grated Pecorino cheese for topping

For prosciutto:

Put slices on a cookie sheet and place into a preheated 325 degree oven for seven minutes or so. Careful not to overcook. It will get crispier as it cools. Break slices into shards.

Dressing:

2 ounces lemon juice, roughly one lemon
6 ounces EVOO
1 t Dijon mustard
1/2 t salt
1/2 t fresh cracked pepper
1 t sugar

Combine all ingredients in a container except oil. Using an immersion blender (or whisk!) combine ingredients well. Slowly drizzle in the oil while blending or whisking.
Combine salad ingredients (except cheese) with cooled farro and dressing. Garnish salads generously with grated Pecorino.

It’s been awhile…

Have you been through the entire recipe catalogue?

I will not even attempt to make excuses for the long absence of posting. Jerry is sniffing out new recipes that are sure to entice. We will start with a Winter Wonderland Salad, followed by Ganzo Banzo, Mushroom Flatbread, and Frito Pie.

What a year. And it’s not over. When all seems too much, get in the kitchen and make some COMFORT food. Focus on the process, enjoy the smells and savor the flavors. It will restore a sense of normalcy. Do this for your own sanity and delight.

Here’s to better times ahead.

Brent

***COMFORT food sounds perfect when this is your view!***

Comfort Table 2018….DON’T MISS!

HIGH’S CAFE & STORE
presents

OVER 30 PROFESSIONAL MUSICIANS FROM ALL OVER THE STATE GATHER TO
PRESENT AN EVENING DEDICATED TO

“SACRED SPACES”

ORIGINAL POETRY BY DOUGLAS SKRIEF, HEAVENLY VOCALS BLENDED, IVORIES EXPERTLY PLAYED AND SPECIAL GUEST MELISSA GIVENS WILL TRANSPORT YOU TO A SACRED SPACE.

PURCHASE YOUR TICKET TODAY. THE CONCERT ALWAYS SELLS OUT.
IF YOU WAIT, YOU RISK MISSING THIS INSPIRING EVENING.

FOLLOWING THE CONCERT, COME TO HIGH’S CAFE & STORE WHERE A JAZZ TRIO WILL KEEP THE GOOD FEELINGS GOING AS YOU ENJOY SOME TASTY NOSH AND WINE.

BE A PART OF THIS YEARLY EVENT THAT NO ONE SHOULD MISS!

SALMON AND ROASTED CREAM CORN

SALMON AND ROASTED CORN DEBUTS AS A SPECIAL APRIL 16

FOR ROASTED CREAM CORN:

Rub fresh corn with olive oil and sprinkle with salt and cracked black pepper.

Place into a preheated 425 degree oven and roast until some kernels begin to brown. See photo. Rotate cobs for evening roasting.

Cut kernels from the cob.

Dice one red bell pepper, two shallots and one large jalapeño (seeds and membranes removed).

Add 1 T of butter and 1 T of olive to a preheated sauté pan. Add peppers and shallots. Sauté until they begin to soften. Add corn and 1 t of dried thyme. Add 1 C of heavy cream and bring to a boil. Lower heat and simmer until cream reduces. Adjust seasoning with additional salt and pepper, if needed.

FOR PAN ROASTED SALMON:

Rinse and dry salmon filets. Atlantic salmon works best here.

I love my iron skillet for this preparation. Get the skillet hot and add about 2 T of olive oil. The oil should smoke a bit. Generously season each filet with salt and cracked black pepper. Place filets into the heated skillet. Listen for an even sizzle adjusting the temperature down, if necessary. Allow the filet to cook two-thirds through before flipping. A golden crust is the point. Finish cooking on the other side. Place salmon over cream corn and top with some highmade pesto. Serve with a lemon wedge.

FOR ROASTED STRING BEANS:

Blanch prepped beans. Drain and dry. Toss blanched beans with olive oil, salt and cracked black pepper. Place onto a foil-lined baking sheet that has been sprayed with non-stick baking spray. Place into a preheated 425 degree oven and roast until “crisp/tender”.

SAMMY AND SALLY

SAMMY AND SALLY DEBUTS AS A SPECIAL APRIL 9th

black forest ham, brie, dijonnaise, red onion jam on grilled rustic bread with a side of shaved apple and fennel slaw dressed with creamy lemon tarragon vinaigrette

(Served with one of our house wines, this meal is complete!)

FOR RED ONION JAM:

Click on this link (red onion jam) for ingredients and cooking instructions. The only difference in this application is that I placed the cooked onion mix into a food processor. I pulsed the mixture until a spreadable consistency was achieved. This stores for a week or two.

FOR DIJONNAISE:

Combine 1/3 C of Dijon mustard with 1 C of mayonnaise.

FOR SLAW:

Using a mandolin, thinly shave green cabbage, fennel, celery and granny smith apple. Combine and dress with creamy lemon dressing.

ASSEMBLE THE SANDWICH:

Spread dijonnaise on one slice of bread and red onion jam on the other. Place a mound of sliced black forest ham on the bread and top with a thin slice of brie. Brush sandwich with melted butter or olive oil and place it on a panini press or into a non-stick skillet for browning. Keep temperature moderate as you are looking to crisp the bread and warm the sandwich.

Power Bowl

POWER BOWL DEBUTS AS A SPECIAL APRIL 2

lentils, roasted sweet peppers, roasted cherub tomatoes, grilled chicken/apple sausage, sliced avocado, arugula, pumpkin seeds, feta, extra virgin olive oil & lemon

(Have this for lunch and conquer the world!)

FOR LENTILS:

1 1/2 C lentils (rinsed)

6 C water

1 1/2 t salt

1/4 t red pepper flakes

4 whole cloves

1 t dried thyme

Combine all ingredients in a stock pot. Bring to a boil. Cover and simmer until lentils are tender. Reserve for service.

FOR ROASTED PEPPERS AND TOMATOES:

Roast separately as they may have different cooking times. Lightly coat peppers and tomatoes with olive oil. Sprinkle with salt and cracked black pepper. Place on a foil-lined baking sheet that has been sprayed with non-stick spray. Place into a preheated 425 degree oven until lightly browned and wrinkled. You may need to rotate for even roasting. My countertop oven did the trick.

FOR SAUSAGE:

Cut slits into the links (not all the way through) and place on a foil-lined baking sheet that has been sprayed with non-stick spray. Place into a preheated 425 degree oven. Roast until nicely browned. Rotate sausage for even browning.

Sausage used was purchase at Trader Joe’s. Costco also has a delicious smoked chicken/apple sausage.

ASSEMBLE YOUR POWER BOWL:

Place a mound of lentils in the center of the bowl. Arrange ingredients as you see in the photo. Sprinkle with feta and pumpkin seeds. Drizzle with EVOO and lemon. A spritz of Kosher salt and cracked black pepper tops it off.

Spanish Seafood Stew

(serves 4)

1/4 C olive oil
1 yellow onion, thinly sliced
3-4 garlic cloves, thinly sliced
5-6 small sweet peppers, sliced

1 t dried thyme
1/4 t red pepper flakes
1 1/2 t smoked paprika

1/3 C white wine for deglazing

2 pinches of saffron threads, ground in a mortar and pestle

3 C homemade tomato marinara ( if store bought, use a chunky marinara)

2-3 cups seafood stock

4 large new potatoes, cut chunky style and parboiled

3-4 ounces of Spanish chorizo, diced

2 t sugar

1 t salt

3 cod filets

12-14 – 31/40 shrimp, shelled and deveined

1 dozen mussels, rinsed

Chopped parsley for garnish

In a preheated stock pot, add oil, onion, garlic and peppers. Sprinkle with salt and cracked black pepper. Sauté until vegetables soften. Add thyme, red pepper flakes and smoked paprika. Continue to sauté until fragrant and some sticking starts to occur on the bottom of the pan. Increase heat and add wine. Reduce wine down and scrape up any bits which have stuck to the bottom of the pan.

Grind saffron threads. Add about 1/3 C of water. Add saffron water to pot. Add marinara and stock. Bring to a boil. Lower heat and add potatoes, chorizo, sugar and salt.

(Note for potatoes: bring a sauce pan of water to boil and very carefully add 1 t of salt and 1 t of baking soda to water. Lower cut potatoes into water and bring to a boil. Boil for about 2-3 minutes. Drain.)

Add cod filets to the simmering stew. Once the filets start to loosen up and flake, add shrimp and mussels. Cover and continue to simmer until mussels open and shrimp are done. Discard unopened mussels. Serve with chopped parsley and rustic bread for sauce sopping.

Moroccan Spiced Lentil Soup (Vegetarian) with Harissa

1/3 C olive oil
1 large onion, diced small
3 celery stalks, diced small
6-8 cloves garlic, minced
1 1/2 T fresh ginger, grated

1 T ground coriander
1 T smoked paprika
2 t cumin
1/2 t cinnamon
1/4 t red pepper flakes
1 bunch cilantro, finely chopped and divided in half
1 bunch curly parsley, finely chopped and divided in half

4 C vegetable broth
4 C water
1 – 15 ounce can of garbanzo beans, rinsed
1 C lentils, rinsed
1 – 28 ounce can of crushed tomatoes

4 ounces kale, chopped chunky style
1/2 C orzo
Juice from one lemon
S & P to taste

Add oil to a preheated soup pot. Add onion, celery, garlic and ginger. Add a sprinkling of salt and cracked black pepper. Sauté over medium low heat until translucent.

Add coriander, smoked paprika, cumin, cinnamon, red pepper flakes, half of the cilantro and half of the parsley. Sauté until fragrant and well blended. A little sticking on the bottom of the pan is good.

Add broth, water, garbanzo beans, lentils and crushed tomatoes. Bring to a boil.

Add 2 teaspoons of salt, lower heat to low and cover. Simmer until lentils are tender.

Add kale and cook until tender.

Just prior to service, add lemon juice, the remaining parsley/cilantro and orzo. Continue to simmer until orzo is tender. Adjust seasoning.

HARISSA

6 T EVOO
6 cloves of garlic, minced
2 T paprika, not smoked
1 T ground coriander
1 T ground Aleppo pepper
1 t cumin
3/4 t caraway seeds
1/2 t salt

Place all ingredients in a small sauce pan and bring to a simmer. Cook over low heat until fragrant and blended. Drizzle over soup.

Avocado Toast with Roasted Corn and Queso Fresco

(recipe will make 6-8 slices of avocado toast)

For avocado:

Combine two large firm, yet ripe, avocados with about one tablespoon of fresh lime juice. Use a potato masher and coarsely blend. Reserve. Press plastic wrap directly on top of smashed avocado.

For roasted corn:

Rub two ears of fresh corn with olive oil. Season corn with Kosher salt and fresh cracked black pepper. Place on a foil-lined baking sheet and place into a preheated 375 degree oven. Roast for 20 minutes. Rotate cobs and roast for an additional 20 minutes until some kernels develop some golden brown color. Remove and allow cooling. Cut kernels from cob and reserve.

For chipotle mayo:

Place can of chipotle peppers into a blender. Add a small amount of water – just enough to get blender whirling. Blend until smooth. Add 2 T of chipotle puree to 1 cup of Hellman’s mayo. Stir to combine. Reserve.

For queso fresco:

Use a fine grater and grate about 1/2 C of fresco for sprinkling.

For toast:

Use a good quality artisanal rustic bread. Slice round into fairly thick slices. Brush each slice with olive oil. Grill bread slices using a grill pan or panini press. Toasting in the oven is an option too. I prefer the grilling technique as it produces a crisp exterior and maintains a chewy interior. Using a toasting method can make the bread a bit too crunchy.

Assemble the toast:

Spread a layer of chipotle mayo on prepared toast, add a nice slather of mashed avocado, roasted corn and queso fresco. Garnish toasts with fresh cilantro, a spritz of Kosher salt and a wedge of lime. Muy delicioso!

Notes from the kitchen:

All components, except the toast, can be prepared ahead. Serve this with Green Chile Chicken soup.