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authentic vegan baklava (the easy way)

December 2, 2021 by Kathryn Pauline 18 Comments

This baklava recipe isn’t a veganized version of classic baklava—it’s actually a traditional vegan baklava! Lots of Assyrians spend a big chunk of the year fasting from animal products. So during certain months (Lent, advent, and a few other fasting days), we sub out our clarified butter for extra virgin olive oil. So this is exactly how we make our baklava for the vegan times of the year, and how we’ve done so for centuries.

Strangely, extra virgin olive oil tastes more buttery than butter itself. And while clarified butter isn’t quite as high-maintenance as it might seem, there’s nothing easier than opening a bottle of olive oil. So these days, my baklava is vegan more often than not!

what makes this vegan baklava so easy

1) Slice and pour instead of brushing each layer individually.

My grandmother has been making her baklava this way forever, and it turns out perfectly every time. Just stack, slice, and pour. The olive oil seeps into each layer, and it ends up super flaky and rich. See the video above or the recipe below to see this technique in action:

2) Just pop open a bottle of olive oil!

Literally, just open the bottle, measure, and pour! No need to fuss with clarifying butter (or vegan butter substitute).

3) Use a food processor to chop the nuts.

I’m gonna be really embarrassed if my grandmother reads this one (😬), but here’s my secret: Use a food processor to chop everything! Just make sure you stop short of turning the walnuts into walnut butter. Once they’re finely chopped, stop pulverizing them. Do the pistachios first, remove from the food processor and set aside for later, then move onto the walnut mixture without washing it between.

4) Start with the right proportions for a fail-proof syrup.

To make a simple syrup with the perfect consistency, you need to do one of two things: use a candy thermometer, or start with the exact right amount of sugar and water, boil it just until it dissolves, and then continue to let it simmer for a couple minutes with the lid on to prevent crystal formation.

Many recipes have you start with excess water, and then boil it down for a certain number of minutes, but this will result in a wide range of consistencies if you’re not using a thermometer. Depending on how wide your pan is, more or less water will boil off in the amount of time. And it’s very tricky to determine whether it’s the right consistency while it’s simmering (unless you’re already a pro).

This recipe uses the exact right amount of both water and sugar, for a syrup with the perfect consistency no matter what. Just make sure you don’t let it continue to boil uncovered, or it will reduce and turn into hard candy.

Also note that this syrup may crystalize a little as it cools, which is completely fine and won’t affect the final product. This is a side effect of not starting with more water and cooking it down, but a small price to pay if you’re not working with a candy thermometer (which I realize most folks don’t have on hand). If, on the other hand, you get crystallization while the syrup is cooking, it’s because a little bit of sugar stuck to the side of the pot and fell back in, which is just a mistake that can happen when making any syrup. In that case, you should start over, because it probably won’t be very pourable.

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authentic vegan baklava (the easy way)

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★★★★★

5 from 5 reviews

Ingredients

For the syrup:

  • 2½ cups [500 g] granulated sugar
  • 1 pinch salt
  • 1 cup [235 g] water
  • 1 tablespoon [15 g] rosewater

For the baklava:

  • 16 oz [455 g] unopened container filo dough sheets
  • 16 oz [455 g] walnuts
  • 2 teaspoons [4 g] ground cardamom
  • 2 teaspoons [4 g] ground cinnamon
  • ½ teaspoon [1 g] ground cloves
  • 1 cup [210 g] extra virgin olive oil, plus more for greasing

To decorate: Optionally use 1/3 cup [55 g] finely ground pistachios and/or a sprinkling of edible dried rose petals, or just leave it plain.

Instructions

  1. Make the syrup the night before (or a couple hours before): Place the sugar and salt in a small saucepan. Shake out into an even layer. Pour on the water so the sugar is evenly covered. Make sure there are no sugar granules sticking to the side of the pot.
  2. Bring to a boil over medium-high heat, uncovered and without stirring. It will simmer around the edges for a few minutes, and then will begin to boil throughout. Once it comes to a boil, let it bubble away for about 1½ minutes without stirring, just until the sugar dissolves completely.
  3. As soon as the sugar dissolves completely, add the rosewater, cover tightly with a lid, reduce the heat to low, and let it simmer for 2 more minutes (this will prevent crystallization, but won’t change the consistency of the syrup).
  4. Let it cool down at room temperature for a little while, cover, and chill completely in the refrigerator. Once fully chilled, it should be about the consistency of honey.
  5. Place your filo in the refrigerator overnight to thaw.
  6. A few hours before you’re ready to bake, move your filo from the fridge to the counter to let it come to room temperature before opening.
  7. Once you’re ready to bake, preheat the oven to 350°F [180°C].
  8. Place the walnuts, cardamom, cinnamon, and cloves in a food processor fitted with the blade attachment. Pulse several times, just until the walnuts are finely chopped (do not over-process, or they will become a paste). Set aside.
  9. Grease a rimmed sheet pan with about a teaspoon of olive oil.
  10. Open your filo dough package, and divide the dough into two stacks. Place the first stack on the sheet pan. Top with the walnut mixture, and spread out into an even layer. Top with the second stack of filo dough.
  11. Slice as in the video below the recipe (slice across in one direction, then diagonally in another direction).
  12. Evenly drizzle the cup of olive oil over the surface of the filo.
  13. Bake for about 30 minutes, until very lightly golden brown on top.*
  14. As soon as it comes out of the oven, pour the cooled syrup slowly and evenly over the surface. If any liquid runs off to the side, spoon it back over the surface until it stops running. Immediately sprinkle with pistachios and rose petals, if using.
  15. Let it sit** for at least a few hours, then slice through again, and serve. Store at room temperature for a few days, and freeze whatever you don’t plan to eat in the first few days.

Notes

* Note: If your pistachios are not already ground, throw them in the food processor before washing it while your baklava bakes. Pulse them until they’re finely ground, but before they turn into a paste.

** If the kitchen is a little on the warm side, feel free to place them in the fridge to help them set more firmly.

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Filed Under: dairy free, every recipe, family recipes, sweets, vegan Tagged With: baklawa, cardamom, cinnamon, middle eastern, nuts, pistachio, rosewater, walnut

fluffy buttermilk mashed potatoes

November 16, 2021 by Kathryn Pauline Leave a Comment

buttermilk mashed potatoes topped with chives and butter

Fluffy buttermilk mashed potatoes are straightforward enough: boil some potatoes, mash them, and fold in some buttermilk and melted butter—and voilà! You’ve got some very decent mashed potatoes.

But if you want to up your game, I’m sharing a few tips and a fail-proof recipe below. Lucky for us, fantastic mashed potatoes are just as easy to make as the standard fare.

  • buttermilk mashed potatoes being drizzled with butter
  • buttermilk mashed potatoes topped with chives and butter

how to make the best (and easiest!) fluffy buttermilk mashed potatoes

1) Use plenty of buttermilk

Many recipes call for just a splash of buttermilk. But for light and fluffy mashed potatoes, you’ve got to add a little more than you might think. My recipe below calls for a whole cup of buttermilk, which gives mashed potatoes the most delightful texture. If you’re skeptical (or if you’re not sure how much your potatoes weigh), feel free to drizzle it in slowly, stopping once you reach your desired consistency. Just make sure you mash your potatoes fully and don’t leave any big chunks; otherwise, cut back on the buttermilk.

2) Add whole garlic cloves to the boiling water

I love roasted garlic mashed potatoes as much as the next person, but I don’t usually have the patience (or forethought) to roast the cloves. The next best thing: Add your whole garlic cloves to the boiling water along with your potatoes. By the time your potato cubes are light and fluffy, your garlic will have become spreadably soft (and absolutely not soggy, in case you were worried). It obviously doesn’t take on the same caramelized flavor as roasting. But they’re absolutely lovely, and have a similarly mellow flavor and texture. Once you mash them into the potatoes, I think you’d be hard-pressed to tell the difference.

3) Use a starchy potato variety

To maximize fluffiness, choose russets or another starchy variety. Yukon golds will also work here, but definitely stay away from anything like the waxy red varieties. (If for some reason you do go with a waxier variety, you may need to cut way back on the buttermilk).

4) Add some toppings (if you want to!)

But don’t feel like you have to. These mashed potatoes are wonderful without any chives or extra melted butter. But feel free to have fun and get creative.

  • buttermilk mashed potatoes topped with chives and butter
  • buttermilk mashed potatoes topped with chives and butter
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fluffy buttermilk mashed potatoes

buttermilk mashed potatoes topped with chives and butter
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Ingredients

  • 4 to 5 medium peeled russet potatoes, cut into 1-inch cubes [905g peeled]
  • 8 to 12 medium peeled garlic cloves [30 g]
  • 2 tablespoons [30g] butter
  • 1 cup [240g] buttermilk
  • ½ teaspoon black pepper
  • Salt, to taste
  • Chopped chives (optional) and more melted butter (optional), for serving

Instructions

  1. Bring a large stockpot of water to a boil over high heat. Add the potatoes and garlic cloves. Let it come back up to a boil, and then reduce the heat to maintain a low boil. Let them boil for about 15 minutes, until the potatoes and garlic are both completely tender.
  2. Strain the potatoes and garlic, and leave them in the pot removed from heat. Add the butter and mash everything together. Once the butter melts and the potatoes and garlic are smashed, stir in the buttermilk, black pepper, and salt to taste (about 1 tsp), and place back over low heat. Stir constantly for about 2 minutes, just to allow it to warm up. Place in a large bowl, and top with chives and a little more melted butter, if using.

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Filed Under: dinner, every recipe, side dishes, vegetarian, weeknight Tagged With: buttermilk, chives, potatoes

new article about finding inspiration at the farmers market

November 14, 2021 by Kathryn Pauline Leave a Comment

Hey there! Just wanted to post a quick link to an article I just wrote for Eater: How to Actually Get Inspired by the Farmers Market. In it you’ll find some really easy tips for shopping with flexibility, creativity, and spontaneity. Hope you enjoy it!

All my best,
Kathryn

Filed Under: Uncategorized

jalapeño cornbread muffins

November 6, 2021 by Kathryn Pauline 2 Comments

Here’s the thing about BBQ: really good smoked brisket is too good for this world; but even if smoked meats ceased to exist, I would still go to BBQ places just for the sides. And that’s why I think that if you’re ever planning a menu (ahem… Thanksgiving!), and you’re at a loss what to include, just make a bunch of BBQ sides! Even if you’re not smoking any meats, BBQ sides will make everyone happy. My favorite one? Jalapeño cornbread muffins!

  • jalapeño cornbread muffins
  • jalapeño cornbread muffins

Tips for jalapeño cornbread muffin success:

1. Don’t overmix!

While over-mixing is a much bigger concern for an all-flour muffin, corn muffins still benefit from some restraint in the mixing department.

Why over-mixing is bad: When you agitate wet ingredients + flour by stirring or kneading, you develop its gluten. As gluten develops, it becomes more and more rubbery. This can be a good thing when it comes to something like a baguette. But for muffins (and pancakes, and banana bread, and any other thing that should have a tender crumb), it’s important to mix with restraint.

How to avoid over-mixing: If you just dump everything together in one bowl, it’ll take a lot of mixing to get all those flour lumps totally smooth. That’s why it’s important to whisk or sift the dry ingredients, whisk together the wet ingredients separately, and then bring them all together. By whisking separately first, you break up any flour clumps and you fully combine the wet ingredients. Then it takes much less effort to stir everything together. Less stirring = less gluten development = tender muffins.

2. Decide how spicy you want them to be.

If you want spicy cornbread muffins, feel free to leave in all or some of the jalapeño pith. Contrary to popular belief, the heat does not primarily lie in the seeds, but in the white waxy stuff surrounding the seeds. So if you want super mild muffins with just some jalapeño flavor, remove all the white stuff. If you want spicy muffins, chop them up whole (seeds, pith, and green flesh).

Spiciness varies from pepper to pepper, so use your judgment, and feel free to scale things back or add a little extra. Doubling the amount of jalapeño will have a huge affect on its spiciness level, but own’t affect the structure of the recipe.

3. Don’t skip the muffin tin liners.

Whenever I make muffins, I’m tempted to just go for it without the muffin liners because I almost never have them around. But don’t skip the liner step, or your cheesy muffins will stick to the pan like crazy. If you don’t have muffin liners on hand, you can always make your own with parchment paper.

  • jalapeño cornbread muffins
  • jalapeño cornbread muffins
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jalapeño cornbread muffins

jalapeño cornbread muffins
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★★★★★

5 from 1 review

  • Author: Kathryn Pauline

Ingredients

  • 1½ cups [240 g] cornmeal
  • 1½ cups [195 g] all purpose flour
  • 1 tablespoon [15 g] baking powder
  • 1½ teaspoon [8 g] salt
  • 2 large eggs [100 g]
  • 4 tablespoons [55 g] unsalted butter, melted
  • ¼ cup [55 g] extra virgin olive oil
  • 2 cups [480 g] buttermilk
  • ⅓ cup [65 g] granulated sugar
  • 4 jalapeños, de-ribbed* and minced [70 g minced]
  • 1 cup [110 g] grated cheddar
  • 1 thinly sliced jalapeño and extra cornmeal, for decorating

Instructions

  1. Preheat your oven to 425°F [220°C]. Prep a muffin tin with 12 parchment liners.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a medium mixing bowl, whisk together the eggs, butter, olive oil, buttermilk, sugar, minced jalapeños, and most of the cheddar. Pour the wet ingredients over the dry ingredients, and stir to combine (do not overmix).
  3. Evenly distribute the batter among the 12 lined muffin cups. Decorate the tops with jalapeño slices, cheese, and a light sprinkling of cornmeal. Bake for 20 minutes, until a toothpick inserted in the center comes out cleanly.
  4. Let cool on a rack or clean, dry towel. Muffins keep well at room temperature for a couple days. But they keep much better in the freezer, so freeze any ones you don’t plan to eat in the first day or two.

Notes

* If you want it to be pretty spicy, only de-rib them partially, or leave the piths intact for a ton of spice. The heat comes almost entirely from the white pith, and less so from the green flesh and seeds.

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Filed Under: appetizers, bread, breakfast, dinner, every recipe, lunch, side dishes, vegetarian, weeknight Tagged With: buttermilk, cornmeal, fall, muffin, summer

za’atar chicken and waffles

October 15, 2021 by Kathryn Pauline 4 Comments

chicken and waffles on separate trays

There are so many different ways to fry a chicken. Want to make some chicken parmesan? Simply dredge chicken in flour, then egg, then breadcrumbs, and pan-fry. To make Korean fried chicken, you create an aromatic marinade, dredge the marinated chicken in potato or corn starch, and double fry it. Tempura chicken gets its fluffy-crisp shell from a light and airy batter. And for perfect southern fried chicken, simply marinate chicken pieces in buttermilk, dredge them in seasoned flour, and move them straight into the oil. That’s the technique we’ll be using today for these za’atar chicken and waffles.

If you’ve never tried making the original, I highly recommend trying an excellent classic recipe first. In this recipe, I’ve included za’atar in place of more classic seasonings. And instead of buttermilk, we’ll use Greek yogurt, an ingredient you’ll often find paired with za’atar.

  • chicken and waffles on separate trays
  • chicken and waffles with syrup being poured on

a note on za’atar

Za’atar is often misunderstood. So I highly recommend checking out this post when deciding what kind of za’atar to use for these za’atar chicken and waffles.

The bottom line: za’atar is indeed a blend of wild thyme, sumac, sesame, and a few other ingredients. But “wild thyme” is absolutely not the same thing as French thyme, which is what you’ll usually find in US supermarket spice aisles. So unless you have some za’atar growing in your back yard, I don’t recommend trying to mix your own. If you mix your own za’atar with French thyme and then use it in this recipe, it will have an overpowering flavor and will taste almost perfumey.

A blend of real za’atar should be very mellow and herby, with a lot of zesty flavor and toastiness. You can use it in pretty vast quantities, and not worry about overpowering a dish. For instance, manakish za’atar is coated in a thick slurry of za’atar, and I still find myself licking my finger to pick up any bits that escape onto the plate. It’s hard to have too much of it.

  • a tray of waffles
  • chicken and waffles
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za’atar chicken and waffles

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★★★★★

5 from 1 review

Ingredients

For the za’atar chicken:

  • 3 to 4 lb [1.4 to 1.8 kg] whole chicken, cut into pieces
  • 1 to 1½ tsp [5.5 to 8 g] salt
  • ½ cup [120 g] Greek yogurt
  • 1 large egg [50 g]
  • ½ cup [45 g] za’atar*
  • 1¼ cups [165 g] flour, for dredging
  • 10 waffles (see recipe below)
  • Maple syrup, for serving

For the waffles:

  • 2 cups [260 g] all-purpose flour
  • 2 tsp [9 g] baking powder
  • 1 tsp [5.5 g] salt
  • ⅛ tsp [0.5 g] baking soda
  • 1 cup [240 g] milk
  • ½ cup [120 g] Greek yogurt
  • 2 large eggs [100 g]
  • 7 tablespoons [100 g] butter, melted
  • ¼ cup [50 g] granulated sugar
  • Cooking spray (optional)

Instructions

Make the chicken:

  • Cut your chicken into pieces, cutting each breast into two smaller pieces and leaving a wing attached to one half (if it’s not already in separate pieces). Watch this video if you’ve never done it before for a general guide.
  • Combine the yogurt, egg, and za’atar in a large mixing bowl. Place your chicken in a bowl and sprinkle evenly with salt. Mix together with your hands until everything is evenly coated. Cover and let it sit in the fridge for at least an hour, up to overnight.
  • Make the waffles before you’re ready to fry the chicken, and leave them at room temperature for up to a couple hours. Reheat by popping in the toaster set to medium when you’re ready to serve.**
  • Once you’re ready to fry, set up a safe fry station on your stove. Make sure it cannot be knocked over. Place an inch or two of oil in the skillet for shallow frying. Set over medium-low heat so it can heat gradually while you prep the chicken, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 365°F [185°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
  • Place flour on a large plate while you wait for the oil to heat, and set your bowl of chicken next to it.
  • Once your oil is hot, remove a piece of chicken from the bowl, do not wipe away any of the marinade, and then dredge it generously in the flour mixture. Set aside until you have a couple pieces ready to fry, then carefully lower each piece into the hot oil. They should be covered about ¾ of the way by the oil. Raise the heat to high for a few minutes to let it climb back up to 330°F [160°C], and adjust to maintain 330°F [160°F]. Let the chicken fry for about 15 to 20 minutes total, flipping once halfway through. Keep an eye on the heat and adjust as necessary. Work in batches. The chicken is done once it reaches 165°F [74°C]
  • Remove to a cooling-rack-lined sheet pan or paper-towel-lined plate. Top a waffle or two with a piece of chicken and serve with maple syrup at the table.

Make the waffles:

  • Whisk together the flour, baking powder, salt, and baking soda in a medium mixing bowl.
  • Whisk together then buttermilk, eggs, butter, and sugar in another medium mixing bowl.
  • Preheat your waffle press. Once it’s heated, pour the wet ingredients over the dry, and stir together, being very careful not to overmix. There should be a few little lumps, but as long as you whisked the dry ingredients well initially, the little lumps will not become dry flour pockets.
  • Spray your heated waffle press with cooking spray (feel free to skip if it’s nonstick), then pour batter into the center according to your waffle maker’s specs. Different waffle presses have different cook times (mine takes about 6 minutes).

Notes

* For this recipe, absolutely make sure you use real za’atar, and do not make your own blend with French time.

** If you’re a really good multitasker, you can make the waffles at the same time as frying the chicken. Get all your wet and dry ingredients ready, and heat up your waffle iron, and then mix the batter together at the last moment once the chicken goes in the fryer. If you’re not such a great multitasker, just make the waffles before you fry, and it’ll be just fine. They get super crispy in the toaster, and it all works out.

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Filed Under: breakfast, dinner, every recipe, lunch, main courses Tagged With: chicken, waffles, yogurt, za'atar

Chicago deep dish pizza with spinach

September 14, 2021 by Kathryn Pauline 6 Comments

I grew up in Chicago, so I consider myself a deep dish pizza expert. And as far as I’m concerned, Chicago deep dish pizza is all about the crust. Giordano’s has a super flaky biscuity crust. Pequod’s has extra-caramelized bits of frico around the edges. And Lou Malnati’s (my favorite!) has a buttery, deeply flavorful cornmeal crust.

Until recently, I was only an expert in eating deep dish pizza, but I tried recreating that iconic Lou Malnati crust, and I finally cracked the code. It took me a long time to get there, but last week I had a major revelation that I probably could’ve gleaned from a cheesy corporate motivational poster: Many paths lead to the same destination.

(Oh! And: adding beer makes most things taste even better.)

How I cracked the code:

What I tried first:

I watched every video of cooks making pizza at Lou’s. I read every interview with their owner. I read every article speculating about how they make their iconic cornmeal crust. Over the years, I tried one or two copy-cat recipes. I tried tinkering with my own recipe, closely following what I had learned. But nothing tasted like the Lou’s I knew.

Then I decided to go a completely different route:

I took everything I knew about the final product, and backwards engineered it, paying less attention to the way it’s supposed to be made.

My ingredients and method weren’t in line with the real deal, but the results were weirdly even more Lou-ish than recipes that stick closely to the original.

So, no—this is not exactly how Lou Malnati’s actually makes their pizza. But here are the main things you can do to end up with a crust (and pizza!) that’s uncannily similar:

How to make very good deep dish pizza:

  1. Add beer! Lou Malnati’s does not actually add beer to their crust (as far as I can tell). But their crust has always reminded me of beer bread. Adding beer gives it that characteristic flavor that’s simultaneously a little bitter and a little tart (sort of like sourdough bread). Lou Malnati’s achieves that flavor with some combination of good quality yeast and a very long rise time. However, I have not been able to achieve the same results that way. But I have discovered that beer gets you to something very similar!
  2. Use olive oil. Ok, now this one’s a hot take. The Lou Malnati crust is known as Buttercrust™, so the idea of using something else is a little out there. But I’ve noticed that olive oil dough sometimes tastes even more buttery than dough made with butter, if that makes any sense. So I use a generous glug of extra virgin olive oil in mine.
  3. Go parmesan crazy! While a Chicago deep dish pizza without a heap of parmesan or romano on top is wonderfully bright red, it’s so much tastier with a generous amount of sharp cheese on top. Lou Malnati’s goes this route, and I do too.
  4. Bake it on the floor of the oven. Here, I’m following tradition. By cooking it on the floor of the oven, the bottom of the crust will cook up super crisp.
  5. Use some cornmeal in the dough, but make it a wet dough. Cornmeal does not absorb water as readily as flour, so your raw dough should be a little on the soft side. As it bakes, the cornmeal will absorb some of that liquid and it will firm up without becoming dry. Follow the gram measurements in the following recipe for maximum accuracy and you won’t even have to think about it, but if you’re eyeballing it with volume, keep in mind that it should not be a very firm dough, and that it will firm up as it bakes.
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Chicago deep dish pizza with spinach

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★★★★★

5 from 1 review

Ingredients

For the dough:

  • 175g beer* (¾ cup, or half a bottle), at room temperature
  • 5g instant yeast (1½ teaspoons)
  • 5g sugar (1 teaspoon)
  • 260g all purpose flour (2 cups)
  • 30g polenta or cornmeal (3 tablespoons)
  • 25g extra virgin olive oil (2 tablespoons), plus more for greasing the pan
  • 5.5g salt (1 teaspoon)

For the pizza:

  • 8 oz shredded or sliced mozzarella (225g)
  • 8 oz container frozen spinach (225g)
  • 3 medium cloves garlic (10g)
  • 1 small bunch basil (25g leaves)**
  • Salt
  • 1 cup tomato sauce (240g)
  • ½ cup finely grated Parmesan or pecorino (25g)

Instructions

  1. Make the dough: combine the beer, yeast, sugar, flour, cornmeal, olive oil, and salt in the bowl of a stand mixer (if using dry active yeast, dissolve it in the beer with the sugar first). Bring together with the dough hook at low speed, then increase speed to medium-high and knead for about 5 minutes.
  2. Once the dough smooths out, use a rubber spatula to scrape the dough into a greased bowl (it will be pretty sticky), oil your hands, shape it, cover loosely, and set aside for about 3 hours, until doubled in size.
  3. Prep the toppings while you wait: Wring out the spinach very well and place in a small mixing bowl. Crush the garlic through a press into the bowl. Pick the basil leaves from the stems and add the leaves to the spinach. Season to taste (about ¼ teaspoon). Mix together and set aside.
  4. Once the dough is ready, preheat your oven to 445°F (230°C).
  5. Make the pizza: Generously grease a 10 inch (25cm) cast iron skillet*** with more olive oil. Scrape the dough into the skillet and use your oil-coated fingers to work it out into a thin layer. Make sure it goes all the way up the sides of the skillet.
  6. Fan out the cheese slices or sprinkle the cheese right on top of the dough. Sprinkle the spinach mixture over the cheese. Ladle on the tomato sauce. Sprinkle with the pecorino or parmesan.
  7. Bake for about 25 minutes on the floor of your oven. The crust should be brown around the edges and golden brown underneath, the cheese should be melted and stringy, and the top should be a little caramelized. 
  8. Let it cool in the pan for about 10 minutes before serving (or it will be completely molten). Slice and serve out of the pan.

Notes

To make the dough overnight, just let it rise at room temperature for 2 hours, and then refrigerate for up to 24 hours. After dough has risen (either at room temperature or in the refrigerator), you can tightly wrap it and freeze it for a few months. Thaw in the refrigerator to use.

* In place of the beer: Measure 10g (2 tsp) apple cider vinegar. Top off with 165g water (to end up with ¾ cup liquid total).

** Can substitute 1 tablespoon (3g) dried basil.

*** If you don’t have a cast iron skillet, use another similar sized ovenproof skillet or pan. Depending on your pan, pizza might get more or less crispy on the bottom, and it might take more or less time to cook.

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Filed Under: dinner, every recipe, lunch, main courses, vegetarian, weeknight Tagged With: basil, cornmeal, greens, herbs, pizza, pizza dough, tomato

creamy rice pudding

August 29, 2021 by Kathryn Pauline 1 Comment

Rice pudding is too often a stodgy blob. Typically, it bubbles away until it’s the consistency of peanut butter, then you plonk it into a bowl, and it immediately sets up like concrete. But lucky for us, it’s super easy to make perfectly silky, creamy rice pudding instead.

This particular recipe has the consistency of a lovely custard or pastry cream. Pour it into cute little bowls, top it with all your favorites, and enjoy hot or chilled.

There are two secrets to this recipe’s deliciousness:

1) make it creamy by using enough liquid, and

2) make it al dente by adding the rice in two stages.

how to make your rice pudding creamy

The secret to perfectly creamy rice pudding? Use enough liquid!

My recipe uses almost twice as much liquid as your average rice pudding recipe. It might seem like way too much when you first throw it together. But after a long simmer, the rice absorbs a ton of liquid, and also gives off a ton of starch. That starch thickens the liquid it’s cooking in, and it all ends up being the perfect amount.

how to make it al dente

Creaminess is all well and good, but to keep it from turning out mushy (or worse, totally runny!), I add the rice in two stages.

Here’s why that works:

The first addition of rice cooks for-absolute-ever, until it starts to break down and thicken the liquid. You’ll notice slightly bigger bubbles in the milk, and the whole thing will take on an almost creme-anglaise-like consistency. *

You add the second addition of rice once the first addition has done its job. The first batch thickened the liquid, but the second batch only needs to cook until it’s al dente. That way you’ll have some chewier grains in the mix. As these rice grains cook, they give off even more starch, and the liquid thickens further.

And voilà! You’re left with a perfect pot of pudding!

* Note: You could actually stop adding rice after the first addition, let it simmer for a while longer, and serve it as a more Middle Eastern style rice pudding (extremely silky smooth, and not super set).

rice pudding toppings

The recipe below includes 5 ideas of toppings for your rice pudding. But feel free to get creative, or even enjoy it plain on its own. You can’t really go wrong!

The 5 described at the end of the recipe below are:

  • Rose pistachio
  • Cinnamon walnut
  • Strawberry sumac
  • Thai mango sticky rice
  • Vanilla biscoff

Enjoy the recipe, and don’t miss my post on creamy oatmeal. Because apparently it’s my mission in life to get people to add more liquid to their puddings and porridges.

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creamy rice pudding

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★★★★★

5 from 1 review

  • Author: Kathryn Pauline
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

  • 1 cup [200g] medium grain rice, split into ¾ cup [150g] and ¼ cup [50g]
  • 8 cups [1920g] milk of choice
  • ⅓ cup [65 g] sugar*
  • 1 pinch salt
  • Flavorings and/or toppings (see note)

Instructions

  1. Combine ¾ cup rice, milk, sugar, and salt in a large dutch oven or small stock pot.** Bring to a low boil over medium-high heat, stirring occasionally. Once boiling, lower the heat and let it simmer uncovered for about 30 minutes, until the rice is starting to fall apart. Stir occasionally as it simmers.
  2. Add the remaining ¼ cup of rice, and simmer for another 20 minutes, unti that rice is cooked through but still holding its shape, and the liquid has thickened significantly. Stir a little more frequently for these last 20 minutes, scraping the bottom often. If/when it develops a skin, feel free to lift it away with a fork, or just stir it back in.
  3. It should be a pourable consistency, but not runny. It will set a little more once you pour it into bowls. Stir in any flavorings off the heat (if using), pour into individual servings, and sprinkle on toppings (if using).

Notes

* A quick note on sugar: I don’t like my rice pudding to be super sweet, so I only add 1/3 cup of sugar. It has a lot of natural sweetness from the milk and rice starches. But if you prefer a sweeter pudding (especially if you won’t be topping it with something sweet), feel free to increase this amount, to taste.

** If you use a very wide pot, you may need to top it off with a little more water as the second rice addition cooks (because more water will evaporate). Keep an eye on it, and if it starts to look too dry, feel free to add a few tablespoons of water at a time. On the other hand if it is too thin (perhaps because your pot is very narrow), feel free to cook it a bit longer to reduce down further.

Toppings and flavorings:

  • Levantine rice pudding: Stir into the pot rosewater or orange blossom water (to taste—add it 1 teaspoon at a time, and taste as you go). Sprinkle bowls with some bright green ground pistachios and/or edible dried rose petals.
  • Cinnamon walnut: Sprinkle bowls with a mixture of chopped walnuts, brown sugar, and cinnamon
  • Strawberry sumac: See this oatmeal post and top bowls with macerated strawberries (sumac optional)
  • Thai mango sticky rice: Optionally make your rice pudding with “coconut beverage” (not the kind of coconut milk from a can, but the kind from a carton), top bowls with sliced mango and sesame seeds.
  • Vanilla biscoff: Stir in a teaspoon or two of vanilla extract or vanilla bean paste, top bowls with biscoff crumbles.

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Filed Under: breakfast, dairy free, every recipe, sweets, vegan, vegetarian, weeknight Tagged With: middle eastern, rice

tomato basil soup with butter corn

August 15, 2021 by Kathryn Pauline 2 Comments

My favorite ramen is hands-down butter corn miso ramen. I love it so much that even when I order something else, I’ll often order extra butter corn as an add-on. We lived across the street from an Ippudo when we lived in Hong Kong, and I think I’ve tried (some might say ruined) everything on their menu by tacking on butter corn from their menu’s extras. And I don’t stop at ramen—I now add butter corn to pretty much any soup I make at home. It’s got a sweet crunch and silky beads of butter, and it’s just the best topping ever. And in late summer, butter corn is very at home atop a bowl of tomato basil soup.

tomato basil soup ingredient substitutions

I developed this recipe using canned tomatoes, but you can absolutely make it with a similar amount of fresh, especially if you’ve got a ton growing in your garden. Use about 6 or 7 medium tomatoes [1kg]. First halve your tomatoes, coat in a thin layer of olive oil, sprinkle with a little salt, and roast your fresh tomatoes cut-side-up at 350°F [180°C] for about 45 minutes, just until they soften and caramelize very slightly. Don’t let them fully dehydrate—you just want a little flavor concentration. Roasting adds a caramelized quality that you wouldn’t get with fresh or sautéed. If your fresh tomatoes are a little on the sad side, you can add 2 to 3 tablespoons [30 to 45g] tomato paste to liven them up.

You can also get away with using dried basil, though the flavor will be different. Substitute 1 tablespoon [3g] dried basil in place of fresh, and add it along with the stock so it hydrates and melds with the other flavors.

Also feel free to use frozen corn instead of fresh. It’ll just take an extra minute or two to sauté if you go straight from frozen. But whether frozen or fresh, tomato corn soup is better than just tomato soup.

Also feel free to cut back on the cream if you’d like, but keep in mind that a little cream goes a very long way in making tomato basil soup delicious. It comes out to slightly more than 1 tablespoon per serving, and makes all the difference. So feel cut back if you must. But don’t forget to live a little! It’s August—time to enjoy that glorious combination of butter fat and late summer veggies.

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tomato basil soup with butter corn

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★★★★★

5 from 1 review

Ingredients

For the tomato basil soup:

  • 2 Tbsp extra virgin olive oil
  • 1 medium onion [180g], sliced
  • Salt
  • 28 oz [800g] can whole tomatoes with their juices (see note above recipe to use fresh)
  • 1 quart [940g] vegetable stock
  • 3 medium garlic cloves, crushed through a press [10 g]
  • ½ tsp [1.5g] freshly ground black pepper
  • ½ cup [120g] heavy cream
  • Leaves from 1 medium bunch basil [40g leaves] (see note above recipe to use dried)

For the butter corn topping:

  • 4 Tbsp [55g] butter
  • 1 cup [50 g] thinly sliced green onion
  • 1½ cup [210g] corn kernels
  • Salt
  • More basil, for topping (optional)

Instructions

  1. Place a stock pot or dutch oven over medium heat and let it heat for a few minutes. Once hot, add the olive oil, onion, and a pinch of salt. Cook stirring occasionally until the onions soften a little (about 5 minutes).
  2. Add the tomatoes, vegetable stock, garlic, and pepper, and bring to a simmer over medium-high heat. Reduce the heat to medium or medium-low to maintain a simmer. Simmer uncovered for about 5 minutes, just until the flavors meld a bit.
  3. Add the cream and basil, then blend with a high-power or immersion blender until completely smooth. If you use a blender, learn to do it properly so the top doesn’t pop off. 
  4. Make the butter corn topping: place the butter in a skillet over medium heat. Add the green onion and cook for about 1 minute, just until they soften a little. Once the butter melts, add the corn and a pinch of salt and continue cooking until everything is warmed through and slightly more golden, about 2 more minutes.
  5. Serve each bowl with a little spoonful of butter corn and a few basil leaves (if using).

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Filed Under: dinner, every recipe, gluten free, lunch, soups and stews, vegetarian, weeknight Tagged With: basil, corn, herbs, summer, tomato

sabzi khordan chopped salad

July 31, 2021 by Kathryn Pauline Leave a Comment

This sabzi khordan chopped salad could probably just be called “sabzi khordan,” full stop. I mean, sabzi khordan is simply a platter with lots of herbs, sometimes with cheese. But whenever I make it for guests who aren’t super familiar with Middle Eastern food, I tend to do an awkward amount of arm-twisting to convince them that they absolutely must pile their flatbread high with a mountain of cilantro and basil. So I decided that this salad might be a more gracious way of letting guests know that there’s no such thing as too many herbs.

My favorite salads always pile on the herbs with reckless abandon, and this one is no exception. Indeed, it is pretty much just a big mountain of herbs, dressed with a perfectly tangy and rich dressing. You can absolutely feel free to include some of your other favorites—throw in whatever you’ve got on hand. Dill, mint, and tarragon all work wonderfully here in smaller quantities. If you can’t stand cilantro, you can also just add more parsley and basil to compensate. It’s super adaptable, but the idea is always the same: 1/3 herbs, 2/3 lettuce, and lots of good stuff on top.

A few quick notes: The only herbs to stay away from here are the woody/perfumey kinds like thyme, rosemary, oregano, and sage. While you can get away with using as much basil as you’d like, their more intensely fragrant flavors work better in small doses. And don’t miss the note below the recipe on making this ahead. It includes a link to learn to properly store herbs so they’ll last in the fridge.

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sabzi khordan chopped salad

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  • Total Time: 30 minutes
  • Yield: 6 to 8 servings

Ingredients

For the salad:

  • Outer leaves from 1 medium head romaine [225g leaves], coarsely chopped
  • 1 small bunch watercress [40g], torn
  • Leaves and tender stems from 1 small bunch cilantro [40g leaves]
  • Leaves from 1 very small bunch parsley [20g leaves]
  • Leaves from 1 very small bunch basil [20g leaves]
  • 1 very small bunch chives [20g], coarsely chopped
  • 1 large green onion [20g], thinly sliced
  • 4 or 5 radishes, thinly sliced [60g]
  • 6 small tomatoes [175g]
  • ⅔ cup crumbled feta [90g] (omit or replace with vegan feta to make vegan)
  • ½ cup coarsely chopped walnuts [50g]

For the dressing:

  • ¼ cup [55g] extra virgin olive oil
  • 2 teaspoons [15g] honey
  • 1 tablespoon [15g] red wine vinegar
  • 1 tablespoon [15g] water
  • 1 teaspoon [5g] dijon mustard
  • 1 medium clove garlic, crushed through a press
  • ½ teaspoon [3g] salt

Instructions

  1. Place the romaine in a large mixing bowl and toss together with some of the dressing.
  2. Top with the watercress, herbs, chives, green onion, radishes, tomatoes, feta, and walnuts, drizzle with more dressing, and serve.

Notes

Tips for storage: Store your herbs properly for a long shelf life—basil and chives will last for a few days, parsley and cilantro will last for more like a week or two. You can also store greens this way, which will last for about 3 to 7 days. Whole romaine leaves will last longer—if their stems oxidize a little, just trim the brown bit away.

If you want to make this salad ahead of guests, store the lettuce and herbs in one container, the toppings in another, and the dressing in another. Dress the lettuce at herbs at the last moment, then top with the rest of the toppings, and drizzle with more dressing.

If you don’t want to eat the whole salad at once, store the lettuce/herbs in one container, toppings in another, and dressing in another, and assemble smaller portions as needed.

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Filed Under: appetizers, dairy free, dinner, every recipe, gluten free, lunch, meze, salads, vegan, vegetarian, weeknight Tagged With: basil, cilantro, feta, herbs, middle eastern, parsley, radish, spring, summer, tomato, walnut

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Welcome! I’m Kathryn Pauline, recipe developer and photographer here at Cardamom and Tea, where I hope you’ll find something delicious to make.

My new cookbook, Piecemeal, is now available wherever cookbooks are sold! (And so is my first book, A Dish for All Seasons)

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