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- 2 1/2 cups (or more) all purpose flour
- 1 large egg, beaten to blend
- 2 cups (about) grated Manchego or pecorino Romano cheese
Stir flour and salt in large bowl to blend. Using rubber spatula, mix in 1/4 cup oil, then egg. Gradually stir in 3/4 cup warm water to form soft dough. Knead in bowl until smooth and elastic, flouring lightly if necessary, about 5 minutes. Cover with plastic wrap and let rest 20 minutes.
Cut dough into 4 equal pieces; cover 3 pieces with plastic. Roll out remaining piece on work surface to 13-inch rope. Cut rope into 10 equal pieces. Roll 1 piece at a time into 5-inch rope. Dip fingers in oil and flatten rope to 1-inch-wide ribbon. Roll ribbon tightly into coil. Stand coil up on 1 end. Flatten slightly and roll out coil to 3-inch-diameter round. Cover round with plastic. Repeat with remaining dough, covering rounds with plastic to prevent drying.
Pour enough oil into heavy large saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan; heat oil to 350°F. Fry dough rounds in batches until golden brown, about 1 1/2 minutes per side. Transfer pancakes to paper towels to drain. Sprinkle warm pancakes with cheese. Serve warm or at room temperature.
Peasant’s Pasta — Olive Oil and Cheese
Ingredients are the key to a good dish, especially olive oil. And especially in this dish because of the few ingredients. This is a really great weeknight dinner when you’re tired and don’t want to whip up a storm. The olive oil and Parmesan cheese—and you could say the black pepper too—are so important in this dish. The smells are just so inviting. I could eat a whole pound of this pasta!
- 1 pound Pasta Of Your Choice
- 3 Tablespoons Good Olive Oil
- 1 teaspoon Fresh Black Pepper
- 1 Tablespoon Fresh Grated Parmesan Cheese
Bring a pot of water to a boil.
Add your favorite kind of pasta and cook according to directions on the back (al dente!).
Drain pasta quickly. It’s ok to have some of the leftover water dripping.
Add the olive oil and mix up well. Feel free to add more olive oil if needed. Add the cracked black pepper and stir.
Olive oil is essential to every kitchen. Without it, we wouldn’t be able to whip up pesto or make a perfect grilled piece of fish. And it's versatile, showing up in both sweet and savory recipes. Chowhound has ideas for how to best put it to use. Try a dish where olive oil plays an important supporting role, like our basic fish baked in parchment, or a crisp yet chewy gluten-free pizza crust. Or consider a recipe where olive oil is the star, like our decadent chocolate mousse made with olive oil or our easy olive oil pancakes, the perfect way to start any morning.
Favorite kitchen hacks for leftovers from frozen ‘herb bombs’ to risotto ‘pancakes’ and Persian tahdig
Making Persian tahdig is a way to use up leftover starchy foods, for example, macaroni and cheese. Photo by Bill St. John
More often than not, I grocery shop with my close friend Chagrin, who just talks incessantly.
Rolling my cart down the aisles, all I hear in my head are Chagrin’s belly-aching questions.
“Why would anyone cook mac’ and cheese for just one?” “All I’ve got to make are croutons for that Caesar salad, so does that mean I’ll just waste the rest of this loaf?” “Whoever actually uses an entire bunch of parsley?”
Chagrin also follows me home and blabs whenever I’m at work in the kitchen. Evidently, she doesn’t like to waste.
“OK, there you see it. Enough boiled pasta to feed the third grade.” “Well, what have we here? That finger of ginger has more wrinkles than the Dos Equis guy. Are those sprouts coming out of that garlic bulb?”
So, I’ve taught myself to take Chagrin’s nags and spin them into something useful. Culinary jiu-jitsu, if you will.
Here are two hacks that might profitably utilize your own kitchen excess.
Whenever I note the close-to-corpse remainders from a bunch of parsley in the refrigerator’s vegetable bin, or Chagrin’s gnarly knob of ginger or sprouting head of garlic, I make “herb bombs,” small frozen, concentrated pieces of minced herbs (sometimes with ginger).
Keep some frozen “herb bombs” on hand to lend lots of flavor to lots of foods. Photo by Bill St. John.
These you can use to finish a pan sauce for a steak enrich the end of a stir-fry lay down an exclamation point in a bowl of soup up the ante on a fried rice coat the pasta noodles with something extra — you get the idea.
Add a small handful of blanched parsley leaves (and some hanging-around spinach leaves if you have them) — blanching is key — with a couple cloves of garlic and a 1/2-inch-square of peeled, chopped ginger to a food processor. Pulse and process, binding the pulp with an extra virgin olive oil (not water EVOO holds together all the flavors better in the freezer).
You don’t want a too-aggressive oil here, just one that has great undernotes of fruit flavor such as a Ligurian or Provencal oil, or something from the mild, buttery arbequina olive of Spain.
Freeze the paste into cubes or, better, splay flat in a sturdy plastic zipper bag. Crack out a smidge whenever you’re after the bomb.
Another favorite kitchen hack of mine is to take next-day leftover risotto and fry it up into a crisp pancake, sort of a flat arancini ball. The Italians call the pancake “risotto al salto” and it loosely translates that “the risotto jumps into your mouth.” Nice.
Iranian cooks do much the same with next-day leftover pasta preparations they fry it in clarified butter and olive oil and call the crisp pancake a “tahdig.” What the skillet does is add a huge additional flavor, that of a crisp skin, the brown of a pecan shell, to both sides of the pancake. Let’s say you have some leftover mac ‘n’ cheese (or any leftover rice, cornmeal, or other pasta dish). Make a tahdig out of it.
Persian tahdig is a great way to use up leftovers. Photo by Bill St. John.
3 tablespoons olive oil (or a mix of clarified butter and olive oil)
2-3 cups leftover macaroni and cheese (or other starchy leftover such as rice pilaf or risotto)
Additional olive oil if necessary
Freshly ground black pepper and salt, to taste
Heat a 10-inch nonstick skillet over medium-high heat, add the olive oil (or the mix of clarified butter and oil). Slip in whatever leftover mac ’n’ cheese you’re now going to turn into utter scrumptiousness, and pat it down with a silicone spatula into a flat pancake.
Once it starts sizzling, let it fry for a good 15 minutes over medium-low heat, frequently tucking in the edge all around with the spatula, turning the skillet a quarter turn every few minutes to even out the heat, and jostling the skillet to keep the Persian tahdig loose in the skillet.
You’ll hear the Persian tahdig scratch somewhat when the first side is browned enough. Slip the tahdig out of the skillet onto a large flat cookie sheet, or pizza peel or pan, and lightly wipe out the skillet with paper toweling. Place the open side of the skillet over the “raw” side of the tahdig and carefully flip everything over so that the tahdig can now crisp on its second side.
You’ll probably need to slip a little more olive oil down into the skillet and under the Persian tahdig (but, depending on the style of mac ’n’ cheese preparation, perhaps not). When the tahdig is finished cooking and nicely colored, cut it as you wish to serve it, and top with chopped flat-leaf parsley and a solid grinding of black pepper and salt, to taste.
Vegan Syrniki (Cheese Pancakes)
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Cuisine: Dessert
These vegan syrniki are a spin on a traditional Eastern European cheese pancakes recipe, remade here from scratch to be dairy-free, eggless, refined sugar-free, and gluten-free.
- 1 ½ cups raw cashews,* pre-soaked and strained**
- 3 tbsp apple cider vinegar (or lemon juice)
- 5 tbsp maple syrup
- ½ cup hot water (should be hot/very warm, but not boiling)
- ⅛ tsp salt
- 10 tbsp white rice flour***
- 3 tbsp potato starch****
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ½ tsp salt
- a bit of olive oil (or vegan butter) for frying
1. Blend all “cheese” ball ingredients in a high power blender until completely smooth. Pour this mixture into a nut-milk bag (over the sink), place the nut milk bag onto a small strainer over a bowl, gently twist the top of the nut milk bag closed, and refrigerate overnight (or for at least 8-10 hours).
2. If making sour cream from scratch for the topping, can prepare it ahead of time as well so it’s ready for use when the pancakes are.
3. When the “cheese” is ready, transfer the soft cheese ball into a medium-sized mixing bowl (discard the water that collected in the bowl under the nut-milk bag while the cheese was forming). Add remaining pancake ingredients (except olive oil) to the mixing bowl and stir everything together thoroughly with a spoon to combine.
4. Add a little bit of olive oil to a non-stick skillet (or skillet of your choice + more or less oil as needed) and warm up to a medium temperature (my stove temp goes from 1-9, and I made these mostly on 5, sometimes lowering to 4 for a bit), whirl around the oil on the pan a bit to lightly coat the base (or use a pastry brush to spread the oil around). Once the skillet is warmed up, use a 2 tbsp cookie scoop with a trigger***** to scoop up some of the batter to place onto the skillet (depending on the size of your skillet can add several at a time — I did 4 at a time for these on a medium-large skillet just be sure to leave some space between them for comfortable flipping). Press the batter balls down lightly with the back of a spoon to flatten a little (don’t worry if they’re not perfectly flat at this point). Cook for 2-4 minutes, then flip using a spatula, press each pancake down with the back of the spatula to flatten the pancakes more, and cook for another 2 mins. Add a bit of oilve oil to the pan as needed while these are cooking. It also helps to slide them around the pan a little while they’re cooking, though not essential. Once ready, remove onto a plate and repeat with the remaining batter until done.
4. Top with your favorite toppings and enjoy warm!
*If sensitive to cashews, the cheese can be made with almonds instead (following the same procedure).
**To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this quick soak technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
***Brown rice flour would work well too. I haven’t tried with other gluten-free flours, but I suspect quinoa flour, oat flour, sorghum, or millet will probably work well here. Alternatively, if not gluten-free, you can try substituting the rice flour + potato starch with an equal amount of AP flour. If you give any of these alternative versions a try, I’d love to hear how they turned out in the comments.
****Can use tapioca starch or arrowroot as a substitute.
*****The cookie scoop with a trigger makes portioning and shaping easy, and makes the sticky batter easy to handle. Alternatively you can use a spoon to scoop batter into the skillet.
Goat Cheese Crisp Salad
Mixed greens and potatoes tossed with a Dijon vinaigrette and topped with crispy, golden baked goat cheese disks.
- 3 whole Large Red Potatoes, 3 Potatoes Should Be About 1 Pound
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Dijon Mustard
- ½ teaspoons Salt, Divided
- ½ teaspoons Pepper, Divided
- ¾ cups Extra-virgin Olive Oil, Divided
- ½ cups Italian Style Bread Crumbs
- 1 whole Large Egg
- 12 ounces, weight Fresh Goat Cheese (log)
- 8 ounces, weight Mixed Salad Greens
Put the potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce and simmer for 25 minutes, or until fork tender. If the potatoes are really big it may take 35-45 minutes. When done, rinse potatoes under cold water to stop the cooking, and chop into bite size pieces. Set aside
While the potatoes are simmering, heat the broiler to high, and brush a rimmed baking sheet with olive oil.
Make the dressing in a small bowl by whisking together the vinegar, mustard, and ¼ teaspoon each of salt and pepper. Slowly pour in ¼ cup of the olive oil, whisking constantly, to emulsify. It will be nice and thick when done. Set aside.
Pour some breadcrumbs into a shallow bowl. Set aside. In a second shallow bowl, whisk together the egg and ¼ teaspoon each salt and pepper. Set aside. Slice the goat cheese into 1” thick rounds, and then flatten with the palm of your hand into ½” thick disks. Dip the cheese disks into the egg mixture, then into the breadcrumbs to lightly coat. Place the breaded cheese disks onto the oiled baking sheet and lightly brush the top of them with olive oil.
Place the cheese disks into the oven and broil until nice and crisp and golden brown, about 5 minutes.
Place the salad greens and chopped potatoes into a large bowl and add the dressing in increments, tossing to coat, until your desired flavor is reached. Serve and top with the cheese crisps.
Check for the Sizzle
To get the crispiest latkes you need to make sure the oil is the right temperature. If your oil isn't hot enough, your first batch of latkes will stick or flip poorly, and you'll have a mess on your hands.
Before you start frying, check the temperature of the oil—about 365 to 375 F/185 to 190 C is ideal. If you don't have a deep-fry thermometer, watch the oil when it starts to shimmer, wet your fingers, stand back, and carefully flick a couple of drops of water into the pan. If the oil sizzles, you're good to go. Alternatively, you can toss a small bread cube into the oil if it's golden in about a minute, you are ready to begin frying.
- For the pancakes:
- 75g/3oz plain flour
- pinch of salt
- 2 large eggs
- 200ml/7floz milk
- a little oil for frying
- For the filling:
- 30ml/2tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 350g/12oz fresh leaf spinach, washed
- 1 (250g) tub ricotta cheese
- 50g/2oz finely grated Parmesan cheese
- 2.5ml/1/2tsp freshly grated nutmeg
- 1 (345g) jar ready made tomato pasta sauce
- Mix the flour, salt, vanilla and the baking powder in a large bowl.
- Separate the egg yolks from the whites.
- Add the egg yolks and the oil to the mixture, then gradually pour in the lukewarm milk. Whisk to get a smooth batter without lumps.
- Let the batter stand for at least 30 minutes to get a thicker batter, then whisk the egg whites and add to the mixture.
- Cook the waffles (you can make 10) - preheat your waffle iron to make sure it’s hot and then coat with a little non-stick cooking spray or brush sunflower oil onto the iron, to prevent the waffles from sticking.
Have you tried this recipe?
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Alternative recipe : For fluffy waffles using sweet potatoes, which you can then eat with avocado and salmon for example :
Sweet potatoes savory waffles
- 125g all-purpose flour (1 cup)
- 2 tsp baking powde r
- 1 tsp curry powder
- 200g mashed sweet potatoes (1 cup) – cook in the oven at 180°C/350 F for 45 minutes
- 2 eggs
- 40g melted butter (a bit less than ¼ cup) or 4 tbsp olive oil
- 6 tbsp milk (or plant-based milk or coconut milk)
Mix all the dry ingredients, then add the egg yolks, the milk and the melted butter as well as the mashed sweet potatoes.
Add the egg whites and cook the waffles, it’s as simple as that !
Watch the recipe on video
10 Best Crispy Cauliflower Cakes
These crispy cakes are powered by cauliflower! Sauteed in a little olive oil until beautifully golden brown, you just can't beat the nutty flavor and crispy quality of cauliflower cakes. These recipes for low-carb cauliflower cakes, fritters, and tots feature some of our very favorite cauliflower recipes.
If you're wondering how to make cauliflower cakes, it's easy. Just process cauliflower florets in a food processor until well minced, then combine with your spices and seasonings. Carefully place by heaping spoonfuls into hot olive oil in a frying pan and heat over medium heat. Your cakes are done when beautifully browned. Easy! So that's one way to do it. You'll notice a couple variations on this basic technique in the recipes below.