Tag Archives: smokey

Harissa

1 Dec

A North African chili paste/sauce that is most closely related with Tunisia, Libya, and Algeria. More recently it has been incorporated into Moroccan cooking. Some traditional uses are as a spice rub on meats, added to soup or stew, flavoring couscous or rice. With a little help from a recipe on Saveur.com I was on my way. I made it for a Moroccan carrots recipe but we ended up using it on fish cakes and mixing it into rice. I think people were secretly eating it by the spoonful, as fast as it went!

Time: 10 minutes + soak          Yield: 2 cups

Ingredients


  • 3 oz. dried Guajillo chilies – about 15, stemmed & seeded (wear gloves to be safe)
  • 2 oz. dried New Mexico chilies – about 13, stemmed & seeded (wear gloves)
  • 1/2 tsp caraway seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 tbsp packed fresh mint leaves
  • 1 tsp salt, or to taste
  • 5 cloves garlic, peeled
  • 1/4 – 1/2 cup lemon juice
  • 3 tbsp olive oil, plus more as needed

How to make it


  • Place chilies in a large bowl. Cover with boiling water. Let sit until softened, about 30 minutes.
  • Drain chilies and place in bowl of food processor, fitted with S-blade. Add caraway, coriander, cumin, mint, salt, garlic and lemon juice. Process until smooth, stopping occasionally to scrape down sides of bowl. Add olive oil. Process until well incorporated.
  • Spoon paste into a sterilized 2-pint glass jar. Top with a layer of olive oil. Secure lid and refrigerate. Add more olive oil as you use it, always making sure there is a thin layer on top so it does not dry out. Use within 3 weeks.
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Ham and Northern Bean Soup in a Crock Pot

25 Oct

A hearty, satisfying soup perfect to chase away the cold this season.

Time: 15 min prep, 4+ hours cook            Serves: 6

Ingredients


  • 1 pound Northern beans, picked over, soaked over night, drained & rinsed
  • enough water to cover beans + 2 inches
  • 3 fresh bay leaves
  • 4 sprigs of fresh rosemary, leaves torn or roughly chopped
  • 1 tsp salt, or to taste
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 cloves garlic, minced
  • 1 cup smoked ham (I used Bavarian), cubed small
  • 1 cup chicken stock
  • 1/4 tsp black pepper
  • several drops liquid smoke (I used hickory flavor)

How to make it


  • Place beans and water in crock pot with 2 bay leaves, half of rosemary, and half of salt. Cover and cook on high for 2 hours or on low for 4-5 hours – until tender.
  • Add remaining ingredients. Cover and cook on high for 2 hours, or low 4-5 hours.
  • Remove top and cook an additional 30 minutes to 1 hour, stirring occasionally, until thickened.