First Look, Then Cook

Blueberry Cornmeal Cake

Published on June 6, 2010July 5, 2011 by Dawn2 Comments

I had very strange eating habits as a child. I wasn’t a huge fan of chocolate, and I always picked the blueberries out of my blueberry muffins. Not that muffins were a large part of my diet by any means – if we had muffins a few times a year, that was a real treat. For some reason though, I specifically remember plucking out all the blueberries whenever we had them.

My girls love fruit – I mean love it. Berries are their favorite. They could probably eat a pound of berries a day if I let them. Most of the time I can’t even think about baking with berries, because they don’t stay in our house long enough – but – I saw this recipe in Bon Appetit and I had to try it. I love corn muffins and blueberry muffins (now I actually eat the blueberries) and this looked like a combination of both. So – I decided to sneak to the grocery store while they were still at school to grab a couple of pints – and while I was making dinner and they were watching a show – I was able to whip this together. By the time they came into the kitchen, the blueberries were already in the oven. Score!

It turns out that they loved this cake – we all did. It was so moist and delicious – and if you sprinkle some cinnamon on top, you could call it a coffee cake and eat it for breakfast.

This recipe was printed in Bon Appetit, but came from the Huckleberry Bakery and Cafe, Santa Monica, CA

Ingredients

Nonstick vegetable oil spray
1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
6 tablespoons vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 teaspoon honey
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup plus 3 tablespoons sugar, divided
1 1/2 teaspoons salt
1 cup ricotta cheese
1/3 cup plain yogurt
3 cups fresh blueberries

Special Equipment

10-inch-diameter springform pan with 2 3/4-inch-high sides

Preparation

Preheat oven to 325°F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricotta and yogurt; beat on low speed just to blend. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.

Serves 12

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Sisi’s Corn Pudding

Published on June 4, 2010 by Dawn5 Comments

Corn pudding – one of the most perfect sides dishes you can make. I have a lot of recipes for corn pudding, and each one is just a little different. Sometimes it comes out more like corn bread, sometimes more like an egg custard. To me, it doesn’t really matter how it turns out, I always seem to enjoy that corn flavor.

I saw this recipe in Bon Appetit, and I really liked the simplicity of it and how few ingredients there were. I had some friends visiting for the weekend, and one of them asked me if I was making my own creamed corn – in a way, that’s exactly what this recipe was trying to accomplish. Since fresh corn is not in season, I used canned – although I almost never do that. I always try to use fresh corn whenever possible – and if I can’t – I use frozen. Next time I made this I will try using frozen – I think it will taste even better. This is the perfect side with BBQ – pork loin, steak, chicken, pretty much anything you put on your grill. Hopefully as the summer progresses, I will get to some of my favorite corn side dishes – and you can compare for yourself.

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus additional for dish
1 cup chopped red onion
1 1/2 cups whole milk
4 large eggs
3 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 15 to 16 ounce cans corn kernels, drained, divided

Preparation

Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.

Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.

Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.

For a printer-friendly version of this recipe, please click here: Sisi’s Corn Pudding

Martha’s Double Chocolate Brownies

Published on June 1, 2010 by Dawn12 Comments

Here we go again, another brownie recipe. I had to do it though…one of my co-workers is addicted to brownies – and it was his birthday. How could I not use this opportunity to try another recipe? Instead of using oil, this recipe calls for butter, and I wanted to see the difference. Oil definitely makes a moister chewier brownie, but these brownies were pretty terrific. They had a wonderful chocolate flavor and were very moist – the one difference is how long they stayed moist. With this recipe, the brownies stayed moist for days – but after a couple of days these brownies started to taste stale.

So, if you need to make brownies ahead of time, go with this recipe from Cook’s Illustrated. But, if you are looking for a quick delicious recipe that you are going to serve that day – I highly recommend this one from Martha’s Cookie Book. You just can’t beat the simplicity.

Ingredients

6 tablespoons unsalted butter, plus more for greasing the pan
6 ounces semisweet chocolate, coarsely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Preparation

Preheat oven to 350 degrees F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a bowl. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.

Pour batter into prepared pan; spread evenly with a spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature for up to 3 days.

Makes 9 large brownies, or 16 small.

For a printer-friendly version of this recipe, please click here: Martha’s Double Chocolate Brownies

Griot with Sauce Ti-Malice

Published on May 30, 2010May 30, 2010 by Dawn6 Comments

I wanted to make a stew, but May is really not the time to be making stew. I wanted something comforting and flavorful – and this is what I came up with thanks to Cooking Light. Griot with Sauce Ti-Malice? Who knew? This Haitian dish caught me by surprise. I looked at the ingredients and decided if I had any chance of my children eating this, I would have to omit the habanero pepper – but other than that, the different flavors looked like a very good combination. Since my kids will always eat meat, I figured I had nothing to lose.

This dish was delicious. It was extremely flavorful, and the pork was so ridiculously tender. It basically fell apart when you touched it with your fork. The sauce was delicious – I probably should have served it with rice – but instead I had a lot of vegetables in the refrigerator – so I served it with sweet potato fries and broccoli. I covered my broccoli with the wonderful sauce – and it was amazing. If you are looking for a comforting meal that you can cook this time of year, look no further.

Ingredients

1 habanero pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided
3 tablespoons minced shallots
2 tablespoons minced garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons salt
4 thyme sprigs
3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
2 cups fat-free, less-sodium chicken broth
1/2 cup thinly sliced shallots
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Preparation

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk. Add pork; toss to coat. Cover and chill 12 to 24 hours.

Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender. Remove pork from pan with a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.

Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.

Heat oil in a large nonstick skillet over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides. Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally. Place pork in a bowl; pour sauce over pork.

Serves 6

For a printer-friendly version of this recipe, please click here: Griot with Sauce Ti-Malice

Pop Tarts

Published on May 27, 2010May 28, 2010 by Dawn9 Comments

Pop tarts. Those two words meant so much to me as a child – the forbidden fruit…I had heard about them, but never actually tasted them myself. I remember when I was about 10 – my sister and I were visiting my grandparents at the beach. For some reason there were a lot of kids at the beach and probably 2 babysitters. We somehow started playing a game with the other kids – and I specifically remember one of the babysitters saying that after we finish the game, it would be time for a snack. I looked over by the sea wall, where the babysitters stuff was, and there was a box of Pop Tarts. I felt like I won the lottery. I couldn’t believe it – I was actually going to taste one.

A few minutes later my grandmother called down to my sister and I, and it was time for us to head back for lunch. I asked if we could stay, but for some important reason (which I obviously can’t remember now, so it must have been REALLY important) we couldn’t. I missed my chance. I couldn’t believe I was so close, but couldn’t snag the prize.

Years later I actually did try my first Pop Tart, and I wasn’t that impressed. I thought, maybe they need to be toasted to be really super delicious. So, I toasted one, and again – I wasn’t that impressed. I was so disappointed! I had built up these Pop Tarts in my mind so much, and after waiting so many years – what a bummer.

I saw this recipe in Bon Appetit, and there was no way I was passing these babies up. I decided that maybe if I made them from scratch, they would be everything I dreamed about. I was right – they were. They were tender and buttery – with just the right amount of sweetness – and when you broke them apart, the filling oozed out. What a treat. Next time I am trying them with the brown sugar filling…

Ingredients

2 cups plus 2 tablespoons all-purpose flour plus additional for shaping and rolling
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water
12 tablespoons strawberry preserves (preferably organic homemade)
Powdered sugar
Fresh strawberries

Preparation

Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.

Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

For a printer-friendly version of this recipe, please click here: Pop Tarts

Almost Hands-Free Risotto with Parmesan and Herbs

Published on May 24, 2010May 26, 2010 by Dawn14 Comments

I love risotto – I try and make it at least once a year. The problem is that I need dedicated stove time with no interruptions – which doesn’t happen to often with two girls that are constantly vieing for my attention. Although, I do love the workout I get by stirring something consistently for 20+ minutes.

I was reading my Cook’s Illustrated, and this title just grabbed me. This would be perfect, I could have my risotto, and possibly keep my children happy at the same time. What could be better? Well, the risotto was fantastic, it was nice and creamy, with a wonderful rich flavor (I used a hard gouda cheese, instead of parmesan). You can easily add some roasted chicken to this and make a heart meal. You could also add some spring vegetables like asparagus, leeks, or fava beans. The sky is the limit, and I can’t wait to try some other combinations now that I know the secret…

Ingredients

5 cups low-sodium chicken broth
1 1/2 cups water
4 tablespoons unsalted butter
1 large onion, chopped fine (about 1 1/2 cups)
table salt
1 medium garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon juice from 1 lemon
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
group black pepper

Preparation

Bring broth and water to boil in large sauce-pan over high heat. Reduce heat to medium-low to maintain gentle simmer.

Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

Add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to 1/2 cup remaining broth mixture to loosen texture of risotto. Serve immediately.

For a printer-friendly version of this recipe, please click here: Almost Hands-Free Risotto with Parmesan

Fresh Mint Chocolate Chip Ice Cream

Published on May 22, 2010May 22, 2010 by Dawn10 Comments

I am seeing a lot of creativity lately with respect to ice cream – especially ice cream trucks. I have to admit, there is something about hearing the noise of the ice cream truck that does something to children. I wish I could get them to listen to me like they listen for the music from that truck.

Recently I have noticed a different type of ice cream truck – the kind with home-made ice cream inside, or what people are calling “artisanal ice cream.” All the flavors use fresh ingredients, and there are definitely some unusual ones. I do love fresh ingredients, but I also love the classics – like Baskin Robbin’s Mint Chip. In my opinion, Baskin Robbins has the best mint chip ice cream around. I love the tiny bits of chocolate pieces in their mint chip – you get a mouthful in every bite.

I saw this recipe in Cooking Light for Fresh Mint Ice Cream – and the first thing I thought about was adding tiny bits of chocolate. I couldn’t wait. This was another ice milk recipe, but I was up for the challenge. The fresh mint flavor was very different from Baskin Robbins – I actually could taste real mint! The chocolate bits were the perfect addition. The bonus was that there was no cream in this recipe, and the ice cream was still very creamy – with some brownies on the side, this was a winner.

Ingredients

2 cups 2% reduced-fat milk
1 cup half-and-half
1 (1-ounce) package fresh mint sprigs
3/4 cup sugar
Dash of salt
2 large egg yolks
3 ounces finely chopped semi-sweet chocolate
Small fresh mint leaves (optional)

Preparation

Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. Mix in chopped chocolate. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.

For a printer-friendly version of this recipe, please click here: Fresh Mint Chocolate Chip Ice Cream

Marshmallow Brownies

Published on May 19, 2010 by Dawn38 Comments

I thought I was done with brownies, but for some reason they keep knocking at my door – literally. The other night we were upstairs reading to the girls, when there was a knock at the door. It was my neighbor and her 2 boys delivering some brownies. I thought it was so sweet of them to do that, but thought, how could these possible be better than these other brownies that I have made recently? I have had quite a good run of brownies.

I had no idea…none. These brownies were fantastic – utterly amazing, and I ate two that night. The bottom was nice and moist, and that layer of marshmallow – oh my goodness – with the chocolate glaze on top – WOW!! I had to have the recipe – and I had to make them myself.

My neighbor was nice enough to send me the recipe – and as the last of her brownies were finished my daughter asked when we were going to make more. I made a batch and brought them to our other neighbors, and they didn’t last long at all – in fact, we each ate a few they were so good. These brownies will definitely go down as some of the best brownies I have ever had…

This recipe comes from her cousin’s cookbook – seems like a great resource, thanks very much!!

Ingredients

Brownies:

1 C butter, melted
2 C sugar
1/4 C cocoa
4 eggs
2 tsp. vanilla
1 tsp. salt
1 1/2 C flour
3/4 C chopped nuts (if desired)
2 1/2 C mini marshmallows

Frosting:

1/4 C butter, melted
2 TB milk
1/3 C cocoa
1 1/4 C powdered sugar

Mix together melted butter, sugar, coca, eggs, vanilla and salt. Add flour and mix just until combined. Fold in nuts, if desired. Bake in a greased 9×13 pan at 375 degrees for 25 minutes. IMmediately top with marshmallows and bake an additional 2 minutes. Use a knife dipped in water to spread marshmallows evenly. Cool completely. To make frosting, whisk ingredients together until smooth. Spread frosting over marshmallow layer.

Makes about 24 brownies.

For a printer-friendly version of this recipe, please click here: Marshmallow Brownies

Olive Oil Cakes with Lemon and Olives

Published on May 17, 2010May 18, 2010 by Dawn7 Comments

My husband and I love to try new restaurants. If we don’t have a good meal, but have heard really good things about the restaurant, we might come back one or two more times. After that – if things don’t dramatically improve – we are done. We don’t have that many opportunities to go out that we can afford more than that.

When Tilth opened, I heard the buzz. I put it on my list, and within a few months – we had our first experience there. It is in a beautiful bungalow in a neighborhood near where we live – there is ample parking, and the inside is not too fancy, but has a warm welcoming feeling – like you are going to someone’s house for dinner. The food was so incredible, I don’t think I left an entire speck on my plate.

It quickly became my favorite restaurant. When my husband asked where I wanted to go for dinner for my birthday, I didn’t even have to think twice. We happened to sit at the bar that night – and the manager commented on how many times we had eaten there in a year – 12 times. I turned red. I couldn’t believe we had been there so often, although I was not surprised, I was in love with the food! I don’t think I have ever left a morsel on my plate.

One night when we were there, they had an Olive Oil Cake on the dessert menu. Although the title looked interesting, what hooked me in was what else it was paired with – candied fennel, olive brittle and fennel ice cream. My obsession with fennel took over, and I had to try it. Not only were the sides incredible – the Olive Oil Cake was to die for. It was warm and dense, with a ton of wonderful olive oil and lemon flavor. Everything about it was perfect – definitely the best dessert I have ever had there.

I tried to recreate the recipe the best I could, but it is not exactly there, although this cake was wonderful in its own way. It was much lighter than Tilth’s version, but full of flavor. My girls LOVED the mini cakes, and they stayed fresh for a few days in an air-tight container.

Ingredients

Olives:

1 cup water
1 cup sugar
1/2 cup picholine olives

Cake:

5 egg yolks
4 egg whites
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar, divided
3/4 tablespoon lemon zest
1 1/2 tablespoons fresh lemon juice
3/4 cup + 2 tablespoons extra virgin olive oil
1 cup pastry flour

Preparation

To make a simple syrup, stir 1 cup of water with 1 cup of sugar over medium high heat until sugar is dissolved. Bring the mixture to a bowl, then add the olives. Blanch the olives in the simple syrup for 5 minutes. Drain the olives and place in a dehydrator at 135 degrees for 2 hours.

Preheat the oven to 350 degrees. Beat egg yolks and 1/2 cup of sugar in a mixer until thick and pale. With the mixer on, add the lemon zest and lemon juice. Slowly add the olive oil in a steady stream. Do not add the oil too quickly, or the batter will break. Continue adding until all the oil is combined.

Sift the flour. Using a wooden spoon, stir the flour into the egg yolk mixture until combined. Do not overwork. Beat the egg whites with the salt until foamy. Slowly add the remaining sugar and beat until the whites form soft peaks. Fold one third of the whites into the batter until combined. Fold in the rest of the whites.

Divide the batter into greased muffin tins without papers or use silicone cupcake containers. Bake in the oven for about 15-17 minutes or until a toothpick inserted in the center is clean.

Chop the olives and serve with the cakes while still warm. Cakes are also good completely cooled.

Makes about 24.

For a printer friendly version of this recipe, please click here: Olive Oil Cakes with Lemon and Olives

Haitian Chicken Puffs

Published on May 13, 2010 by Dawn7 Comments

I love miniatures – it really doesn’t matter what the item is – if it is a smaller version, I love it. My daughters are the same way. Although, I can understand why kids love miniatures – because they are mini themselves. My daughters are half the size of me – and I have to remember when I serve them a hamburger that is the same size as mine, it is gigantic in their minds.

A couple of months ago Cooking Light did a section on food in Haiti. Haiti has been a topic of conversation in our house quite a bit because of the earthquake, so I figured the girls would enjoy eating some food local to that region. I have actually been to Haiti, and sadly, I did not see a lot of homes that had a proper kitchen to prepare foods like this, but I won’t go there today.

This recipe was meant to be an appetizer, but I thought it would make a great mini-meal for the girls (without the habanero). They were actually not as easy to make as I had hoped – the little pieces of puffed pastry were so small, they were hard to manage – but somehow I was able to stuff them and use the majority of the filling. As you can see by the picture, my closing skills were not perfect, but they still tasted great. One of my girls liked them, the other took a “no thank-you bite” and that was the end of that. She then proceeded to eat around the filling. Oh well – at least I was at 50%. The four of us (ok, really 3 of us) polished off the entire batch, along with some vegetable sides, so I would say it was a successful mini meal. Next time I make these though, I will cut the dough into 9 squares, and make these into big triangles. Not only will the process go faster, you will get a much bigger chunk of filling with your pastry.

Ingredients

1 habanero pepper
Cooking spray
1/4 cup chopped yellow onion
2 teaspoons minced garlic
1/2 pound ground chicken breast
1/4 cup shredded carrot
2 teaspoons no-salt-added tomato paste
2 teaspoons fresh lime juice
1 teaspoon cider vinegar
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon grated whole nutmeg
1 (14-ounce) package frozen puff pastry, thawed (such as Dufour)
1 large egg
1 tablespoon water

Preparation

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits. Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.

Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).

Preheat oven to 400°.

Roll puff pastry into a 15 x 12–inch rectangle on a lightly floured surface. Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square. Fold each pastry square in half; press edges closed with tines of a fork. Brush top with egg wash; arrange 1 inch apart on a baking sheet. Bake at 400° for 20 minutes or until puffed and golden brown.

Makes 20 small puffs.

For a printer-friendly version of this recipe, please click here: Haitian Chicken Puffs

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