The Literate Chef

Posts Tagged ‘Cayenne Pepper’

Tuscan Ceci Bean Soup

In Recipes, Soups, Vegetarian Meals on December 5, 2013 at 6:20 PM

Tuscan Ceci Bean Soup

Tuscan Ceci Bean Soup

Preparation Time 40 Minutes, Serve 4

A few weeks ago, while taking stock of the items in our larder, I discovered, hidden away on a back shelf, 3 cans of Goya Garbanzos, which were due to reach their expiration date in a few months. Whether or not an expiration date imprinted on a can should be believed is irrelevant; as in this case, the serendipitous discovery of this legume pretty much determined that they would be consumed long before then.

As I wrote several years ago, Grandma Loved Ceci Beans, or Chick Peas, or Garbanzos, as they are also known, depending upon your ethnicity. I never appreciated them until on a visit to Tuscany some years back I devoured a sublime Ceci Bean Soup in a little restaurant in the hill town of Vagliagli, where we had rented a villa with two other couples. This soup has been on my mind ever since. Now was the time to act.

Ingredients:

1/2 cup of Extra Virgin Olive Oil
1 medium onion, finely minced
6 cloves garlic, finely minced
3 cans Garbanzos, rinsed and drained
1/2 tbsp. Kosher Salt
1 quart of low-sodium chicken broth
1 tbsp. Hot Hungarian Paprika (note)
2 cups of chopped Kale (add 4 cups of Kale, leaves only, to food processor in batches and chop)
1 small can tomato paste (6 oz.)

Procedure:

1. In a three-quart pot, heat olive oil, add garlic and onion and lightly sauté until translucent.
2. Add Garbanzos and mix well.
3. Add salt.
4. Add chicken broth and bring to boil.
5. Boil on medium high for 15 minutes.
6. Remove 3 cups of the beans, purée in food processor and add back to pot.
7. Add paprika and tomato paste
8. Add Kale and cook on med-low for 15 minutes

Note: If you are unable to locate Hot Hungarian Paprika, you can get close to it by using Regular Paprika and Cayenne Pepper in a 3:1 ratio.

Serve with grated Parmigiano – Reggiano and Extra Virgin Olive Oil.

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Crab Cakes Creole with Sauce Rémoulade

In Recipes, Seafood on July 23, 2012 at 2:02 PM

Crab Cakes with Sauce Remoulade

Crab Cakes Creole

 

(active preparation & cooking time about 1 hour – makes 6 to 8 crab cakes as a meal or 22 to 25 as hors d’oeuvres)

Ingredients:

For The Crab Cakes

1 lb. lump crab meat
1 cup thinly sliced scallions, about 7 scallions, both green and white parts
1 cup of chopped, roasted, red peppers, about one 12 oz. jar, drained
1 and ½ cups plain breadcrumbs
2 tbsp. Dijon mustard
2 tbsp. Lemon Juice
3 tsp. of Hot Hungarian Paprika
2 eggs
Freshly ground black pepper to taste
2 tbsp. extra virgin olive oil

For The Sauce Rémoulade

2/3 cup mayonnaise
3 tbsp. capers, drained
1 tsp. granulated garlic, or ½ tsp. minced fresh garlic
4 tsp. whole milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Hot Hungarian Paprika

Preparation:

1.    Prepare the Sauce Rémoulade by combining the 6 ingredients in a small mixing bowl and whisking together briskly. Chill for 30 minutes.
2.    In the meantime, to a 4 qt. or larger mixing bowl, add the crab meat, scallions, peppers and breadcrumbs, mix well with a small rubber spatula.
3.    To a small mixing bowl, add the mustard, lemon juice, paprika and eggs, whisk together briskly.
4.    Pour the wet ingredients into the dry, add black pepper and mix well again.
5.    Form the mixture into 6 or 8 cakes, each about the size of a good-sized hamburger.
6.    Add the olive oil to 12 inch non-stick frying pan and heat on medium high.
7.    When the oil is shimmering, add the cakes and cook for 3 to 4 minutes.

Crab Cakes with Sauce Remoulade
8.    Lower the heat to medium, turn the cakes and cook an additional 3 minutes until nicely browned.

Serve the crab cakes over a bed of mixed greens tossed with 4 tbsp. of extra virgin olive oil and 4 tbsp. of champagne vinegar.

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Top each crab cake with several spoonful’s of the Sauce Rémoulade.

Note: These crab cakes can be served as hors d’oeuvre as well. Merely form the cakes in smaller pieces, yield 22 to 25.

Please see Memories of NOLA

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