Schoko-Cassis-Torte

Wenn man Geburtstag hat, aber selbst für das leibliche Wohl zuständig ist, kann das manchmal ein wenig lästig sein, weil man unter Umständen mehr Zeit in der Küche als bei seinen Gästen verbringt. Es hat aber auch eindeutig Vorteile, denn man kann ganz nach Lust und Laune seine eigenen Ideen und den persönlichen Geschmack verwirklichen. Bedeutet in diesem Fall, eine rosa Mädchentorte mit Glitzerkram!

Schoko-Cassis-Torte
Ihr wisst ja sicher, dass ich in Bezug auf Torten nicht gerade hochbegabt bin, meine Schoko-Whisky- oder auch die Schoko-Karamell-Torte sind dafür die besten Beispiele. Glatte Oberflächen, Tupfen, Röschen und alles, was eine klassische Torte ausmachen, gehören nicht wirklich zu meinem Spezialgebiet. 
Sahnetorten mit Biscuitböden werden grundsätzlich schief und krum und sobald ich versuche den Rand einer Torte einigermaßen glatt zu bekommen wird daraus auch nichts. Ich kann solange streichen und glätten wie ich will, es wird immer nur noch schlimmer und am Ende sieht die Torte dann doch wieder so aus wie beim letzten Mal, also eher nach Rohbau und nicht nach einem Endprodukt.
Eigentlich sollte diese Torte annähernd so wie die auf dem Cover von Vintage Cakes* aussehen *räusper... Naja, vielleicht im nächsten Jahr...
Andererseits, Perfektion ist ja eigentlich fürchterlich langweilig, ich stehe daher zu meiner alles andere als perfekten Mädchentorte - hauptsache, sie ist rosa und glitzert, so!

Schoko-Cassis-Torte
Diese Art der Buttercremetorten sind natürlich Geschmackssache. Die Böden sind sehr viel fester als die hierzulande eher üblichen Biscuitböden und die Buttercreme auch nicht so fluffig wie eine Sahnefüllung. Sie haben aber auch einen entscheidenden Vorteil, sie sind enorm stabil. Nachdem sie n büschen im Kühlschrank runtergekühlt sind, kann man damit fast schon Tortenweitwurf betreiben - aber bitte nicht ins Gesicht, das könnte weh tun ;o) Torten mit Buttercremefüllung sind daher auch ideal zum Transport geeignet. Wo eine Sahnetorte schon mal in die Knie geht, hält eine Buttercreme-Torte problemlos durch.
So mächtig diese Torten sind, so ergiebig sind sie natürlich auch. Von einer Torte wie dieser genügt schon ein kleines Stückchen. Ich backe daher immer nur kleine Torten mit 18 oder 20 cm Durchmesser, es sei denn, ich möchte die halbe Straße verpflegen. 
Da ich keine entsprechend großen Formen habe, nutze ich dafür einen Tortenring aus Metall, den man stufenlos verstellen kann. Unterwärts wird er in Alufolie gewickelt, mit Butter ausgestrichen und schon kann es los gehen. Natürlich kann man auf diese Weise die Böden nicht alle auf einmal backen, sondern hintereinander, es funktioniert aber ganz wunderbar.  

Valrhona-Kuvertüre und -Kakao
Im Originalrezept wird die Teigmenge auf 3 Böden à 22 cm Ø verteilt, da ich aber eine Vorliebe für möglichst hochgewachsene Torten habe, hab ich den Durchmesser entsprechend verkleinert und dafür 4 Tortenböden draus gemacht - mehr Platz für die Buttercreme ;o)
Apropos, wenn Ihr wie ich Buttercreme übrig behaltet, friert sie einfach ein und verwendet sie zur Dekoration von Cupcakes. Dafür taut Ihr die Buttercreme einfach auf, lasst sie Zimmertemperatur annehmen und schlagt sie mit dem Mixer auf.
Falls die Buttercreme noch zu kalt ist, kann die Butter beim aufschlagen ausflocken. In dem Fall lasst ein wenig warmes Wasser in die Spüle, stellt die Schüssel dort hinein und rührt die ausgeflockte Masse solange durch, bis sie Raumtemperatur hat. Anschließend kräftig mit dem Mixer aufschlagen, die Buttercreme wird dann wieder fluffig. 

Das Cassispulver könnt Ihr natürlich auch gegen andere Fruchtpulver austauschen, Himbeere passt beispielsweise auch ganz wunderbar zur Schokolade. 
Falls Ihr keinen Gewürzhändler bei Euch vor Ort habt der Fruchtpulver im Sortiment hat, bekommt Ihr das auch online, sucht dazu einfach nach "Fruchtpulver" und schon bekommt Ihr die entsprechenden Treffer. 
Ich habe das Cassispulver ja bereits für das Mokka-Cassis-Konfekt verwendet. Im Vergleich zu frischen Früchten, bzw. Fruchtmus hat das Pulver den entscheidenden Vorteil, dass es die Konsistenz der Pralinenmasse, Ganache oder Buttercreme nicht verändert. Man kann also im Prinzip jedes Rezept mit diesen Pulvern aufpeppen, sie verleihen den Cremes eine tolle Farbe und das Beste daran ist, dass sie keine Chemie enthalten, sondern komplett natürlich sind.  

Tortenböden
Tortenböden

Zutaten
120 g Valrhona Caraïbe-Kuvertüre (66%)
30 g Valrhona-Kakaopulver
140 ml heißes Wasser
3 Eigelb, zimmertemperiert
3 Eier, zimmertemperiert
350 g Rohrohrzucker
120 g Butter, zimmertemperiert
100 ml Rapsöl
1 TL feines Meersalz 
300 g Mehl
3/4 TL Backpulver

Zubereitung
Den Kakao und die Schokolade in ein Gefäß geben und mit heißem Wasser übergießen. Rühren, bis die Schokolade komplett aufgelöst ist, beiseite stellen. In einer zweiten Schüssel das Mehl mit dem Backpulver und dem Salz vermischen. 

Die Eigelbe und die Eier zusammen mit dem Zucker in einer Schüssel ca. 3 Minuten mit dem Mixer oder der Küchenmaschine rühren, bis sich der Zucker komplett aufgelöst hat. Nacheinander das Öl, die Crème fraîche und den Vanilleextrakt dazugeben und alles zu einem glatten Teig verrühren. 
Das Mehl in 3 Etappen einrühren, abwechselnd mit der Kakaoflüssigkeit. Sobald ein glatter Rührteig enstanden ist, mit dem Rühren aufhören, um den Teig nicht zu überrühren. 
Den Teig auf 3 Backformen mit 18 cm Durch- messer verteilen oder nacheinander backen. Die Backform mit Butter ausfetten und mit Kakao- pulver bestreuen. Den Teig einfüllen und glatt streichen. 
Im auf 180°C vorgeheizten Backofen ca. 20-25 Minuten backen (Stäbchentest machen), dann herausnehmen, kurz in der Form auskühlen lassen und mit dem restlichen Teig ebenso verfahren. Die Tortenböden vollständig auf einem Kuchenrost auskühlen lassen, gerne auch am Tag zuvor vorbereiten. 

Cassis-Buttercreme

Zutaten
6 Eiweiß
250 g Puderzucker
1 TL Zitronensaft
1 großzügige Prise Salz
1/4 TL Weinsteinbackpulver
450 g Butter, zimmertemperiert und in kleine Würfel geschnitten
30 g Cassispulver

Zubereitung 
Die Butter und den Vanilleextrakt mit dem Mixer schaumig rühren, beiseite stellen.
Das Eiweiß mit einer Prise Salz, einem TL Zitronensaft, dem Weinsteinbackpulver und dem Zucker im Wasserbad bei niedriger Hitze unter stetigem Rühren auf 70°C erwärmen. Aus dem Wasserbad nehmen und mit dem Mixer bei mittlerer Geschwindigkeit schlagen, bis der Eischnee steif ist und sich kleine Spitzen bilden. Sobald die Schüssel abgekühlt ist, die aufgeschlagene Butter nach und nach dazugeben, jeweils gut verrühren, bevor erneut Butter dazugegeben wird. 
Den Vanilleextrakt und das Cassispulver einrühren, sobald eine fluffige Buttercreme entstanden ist. Rühren, bis alles miteinander vermischt ist.


Zusammensetzen der Torte
  • Zwei breite Backpapierstreifen über Kreuz auf eine Tortenplatte oder einen Kuchenteller legen um sie sauber zuhalten. 
  • Einen Tortenboden auf das Backpapier legen und mit 2 großen EL Buttercreme bestreichen. 
  • Mit den weiteren Tortenböden ebenso verfahren, mit dem letzten Tortenboden abschließen. 
  • Eventuelle Hohlräume an den Seiten mit Buttercreme ausbessern, so dass ein gleichmäßiger Zylinder entsteht. 
  • Für ca. 30 Minuten in den Kühlschrank kalt stellen, dann nochmals mit einer Palette glätten und mit der restlichen Buttercreme bestreichen. 
  • Mit Glitzerkügelchen oder anderer Streudeko bestreuen.

Abgewandelt nach einem Rezept aus: Vintage Cakes von Julie Richardsen

Schoko-Cassis-Torte

Kommentare:

Maike hat gesagt…

Wow, die Torte sieht wirklich super aus! Ich hab mich bisher noch nicht getraut an so ein Buttercreme-Wunderwerk. Hab nämlich auch so eine kleine Hassliebe zum Tortenbacken (ich sag nur: Tortenring weg, Torte: endlich frei! Ich breite mich jetzt auf der gesamten Arbeitsfläche aus!). Aber dein Ergebnis macht mir Mut. Ich finde sie übrigens viel schöner, als das "Vorbild". Imperfect is the new perfect, sag ich da!
Achja, was ich schon immer fragen wollte: Wo hast du diese wunderschöne Tortenplatte her? Und: Dein Blog ist wirklich klasse, deine Evernote-Tips hab ich direkt umgesetzt und letzte Woche gleich einen Zinio-Account angelegt...
Liebe Grüße,
Maike

Britta hat gesagt…

Na da ist doch gar nichts einzuwenden gegen diese wundervolle Torte :-)

Ich würde direkt ein Stückchen nehmen, Schoko-Cassis stelle ich mir ziemlich lecker zusammen vor.

maja || moey`s kitchen hat gesagt…

Wuah Steph - du hattest Geburtstag?
Warum sagst du denn nix!
Allerliebste nachträgliche Geburtstagsglückwünsche!

Und die Torte sieht ganz wunderbar aus!

Ich drück dich!
Maja

Christina hat gesagt…

Was ich jetzt beim Lesen alles gelernt habe: es gibt Cassis-Pulver und man kann Buttercreme einfrieren! Im Übrigen finde ich, dass du sehr untertreibst, wenn du dich in punkto Torten als nicht besonders hochbegabt bezeichnest. Die Torte sieht (wie die anderen auch) ganz toll und profimäßig aus - wie deine Bilder!
Liebe Grüße und noch herzlichen Glückwunsch!

Bella hat gesagt…

Alles Gute (nachträglich?)

Die Torte sieht halt hausgemacht aber dafür fabelhaft aus ;)

Cassis-Pulver hat in diesem Fall also hauptsächlich die Funktion rosa zu färben oder? Wie siehts denn mit den Inhaltsstoffen aus? oder besteht das ainfach aus gefriergetrockneten gemahlenen Johannisbeeren?

VG Bella

Julia_Bakes! hat gesagt…

Hi Steph,
i am in love! Das ist eine der tollsten Torten, die ich je gesehen habe...zum Glück steht auch mein Geburtstag vor der Tür...dann hab ich einen Grund, selbst so ein Meisterwerk zu entwerfen! :)
Eine Frage: diese Buttercreme, wie würdest du die denn nennen? Von den Inhaltsstoffen ähnelt sie ja einer Italian oder Swiss Meringue Buttercream, aber wieso ist da denn noch Backpulver und so viel Zucker drin? Das kenn ich gar nicht...
"Fruchtpulver" höre ich heute zum ersten Mal...und ich find die Idee toll! Wird gleich geshoppt :)
Alles Liebe und HAPPY BIRTHDAY nachträglich,
Julia
von http://juliabake.blogspot.co.at/

Simone/S-Kueche hat gesagt…

Hallo Steph,ich bin geplettet, soo eine schöne/schlichte Torte. Und dann auch noch meine Lieblingsbuttercreme......
Alles Beste zum 4.Geburtstag!
Viele Grüße,
Simone

Maike von The Culinary Trial hat gesagt…

Boah, Steph, da sprichst du mir ja wahrlich aus der Seele! Rosa und Glitzer sind auch meine Lieblingsfarben und sollten immer und überall zu sehen sein, jippie. Und wenn man dann noch Cassis mit Schoko kombiniert... mein lieber Scholli, das mag ich gern! Aber ich muss dir natürlich widersprechen, wie die anderen schon vor mir, und sagen, dass deine Torte einfach mordsschick ist! Nix von wegen zwei linke Kuchenhände, nee, nee. : ) Auch von mir noch alles Gute zum (Blog-?) Geburtstag! Liiiebste Grüße, Maike

Steph hat gesagt…

Vielen Dank für die lieben Kommentare! Der Geburtstag war schon mein eigener, soviele Kerzen hatte ich nur nicht zur Hand *hüstel - wahrscheinlich hätte meine altersschwache Lunge da auch nicht mitgespielt ;o)
Es wird hohe Zeit, dass ich mir nen Gehstock zulege...


@ Julia
Keine Ahnung wie die Butterceme heißt, ist ja wie gesagt nicht wirklich mein Fachgebiet. Das Backpulver kann man sicher auch weglassen. Ich vermute, dass es die Buttercreme ein wenig fluffiger macht, das dürfte sich aber eh erledigen, wenn man sie am nächsten Tag nochmals aufschlägt.
Die Zuckermenge ist bei dieser Art der Buttercreme eigentlich normal.

@ Bella
Die Fruchtpulver, von denen ich geschrieben habe, bestehen nur aus gefriergetrockneten und anschließend gemahlenen Früchten. Sie beeinflussen also (je nach Obst) die Farbe, werden aber hauptsächlich als Geschmacksgeber verwendet. Perfekt für Pralinen, Desserts und Eis.

Ela hat gesagt…

Wunderschön! Da gibts doch gar nix dran zu meckern... :) Alles Gute nachträglich dir!
LG
Ela

Uta hat gesagt…

Hey hi!
Ob nachträglich oder genau.... deshalb nicht minder herzlich: Congratulations and Celebrations......!!!

Irgendwie ahnte ich schon, Du müsstest ein Stier sein ;-)

Die Torte sieht top aus!

Steph hat gesagt…

Die Hörner lassen sich halt nicht verbergen ;o)
Stier, Aszendent Skorpion - wenn schon, denn schon!

Vielen Dank für die lieben Wünsche, Ela & Uta!

nata hat gesagt…

Von mir ebenfalls die besten Wünsche für's neue Lebensjahr! Rein optisch ist die Torte eher ein Geschenk für MICH. Rosa mit Glitzer! Ich könnte schreien vor Begeisterung! *kreisch*

Uta hat gesagt…

Boah, Aszendent Skorpion finde ich nun aber ganz schön heftig ;-) (Bin selber Stier, aber Aszendent Löwe - wie man merkt - ich brülle gern ;-) )
Steph, weiter so!

Anonym hat gesagt…

Hallo Steph,
ich verfolge schon länger deinen Blog und finde ihn wunderbar und erfrischend. Du triffst genau meine Geschmack :) und ich habe auch schon viel nachgekocht, und nochmal, und dann abgewandelt, und dann nochmal.... ;)
Jetzt nutze ich die Gelegenheit, dir alles Gute nachträglich zum Geburtstag zu wünschen!
Viele Grüße
Andrea

fizzlike.com hat gesagt…

ich liebe deinen Blog und vor allem deine Kuchen und Torten!!! Auch diese hier sieht wieder himmlisch aus und kommt definitiv auf meine Nachback Liste!!!
Übrigens finde ich den Tortenständer mit dem Schleifchen klasse..Darf ich fragen wo der her ist? Habe ihn schon öfters mal auf Fotos gesehn..
Ganz liebe Grüße Fizz

fizzlike.com hat gesagt…

übrigens auch von mir alles Liebe zum Geburtstag!

Anonym hat gesagt…

Alles Gute nachtraeglich noch von einem ebenfallsStier ,kenne Buttercreme nur mit Eigelben gemacht haste dich nicht mit den Eiweissen vertan? LG Alsacecris

Steph hat gesagt…

Nein, habe ich nicht.

 

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Savory bread puddings with sherry-roasted butternut squash and brioche serves 6 active time: 45 min For the squash 1. 2 1/2 lbs (1.1 kg) butternut squash – peeled, seeded and cut in 1″ cubes (6 cups) 2. 3/4 teaspoon sea salt 3. freshly ground black pepper to taste 4. 1/4 cup medium-dry sherry 5. 3 tablespoons extra virgin olive oil For the pudding 1. 2 extra large eggs 2. 1 extra large egg yolk 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 1 1/4 cups milk 6. 1/2 cup heavy cream 7. 8 oz (170 g) brioche – cut in 3/4″ cubes 8. 4 oz (225 g) aged Gruyère, Comté or Emmental – coarsely grated 1. 1 medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan 2. 6 porcelain ramekins (8-ounce capacity) – buttered and floured 1. Preheat oven to 475ºF (245ºC). 2. *Step 1:*[image: camera icon] Place the squash cubes in the roasting pan. Sprinkle with the salt and pepper and drizzle with the sherry and oil. Toss well with your hands and spread in a single layer. Bake uncovered for 20 minutes. Remove from oven and toss with wooden spoons. Return to oven and bake, uncovered, for an additional 15 to 20 minutes until golden-brown. Remove from oven and set aside. 3. Reduce oven to 375ºF (190ºC). 4. *Step 2:*[image: camera icon] Place the eggs, egg yolk, salt and pepper in a large bowl and whisk until well blended. Add the milk and cream and whisk again until well blended. Add the bread cubes and stir well. Let the mixture sit for about 5 minutes, until the bread has absorbed most of the liquids. Add the cheese and roasted butternut squash. Stir until just incorporated, being careful not to break the squash pieces. Spoon in the prepared molds and bake for 30 to 35 minutes, until the bread puddings are golden-brown and puffed up. Let cool for 5 to 10 minutes before un-molding. 5. Cook’s note: The bread puddings can be refrigerated for up to 2 days. To serve, bring to room temperature and re-heat at 375°F (190°C) for 7 to 8 minutes until warm. [image: Sherry-roasted butternut squash and brioche bread puddings] Viviane’s tip 1. If you can’t find brioche, I recommend using another light white bread. Make sure not to use a heavier bread (even Challah is too heavy!) or the puddings will turn out dry and stodgy. [image: Sherry-roasted butternut squash and brioche bread puddings] bread pudding, butternut squash, sherry ]]> http://foodandstyle.com/sherry-roasted-butternut-squash-and-brioche-bread-puddings/feed/ 8 Rosemary-roasted root vegetables agrodolce http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/ http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/#comments Thu, 13 Nov 2014 15:16:44 +0000 http://foodandstyle.com/?p=20878 Carrots, beets and turnips make up this massively flavorful side dish Spiced up with rosemary, honey, and vinegar; these root veggies really shine Young carrots, tender golden beets and cream-fleshed…]]> [image: Rosemary-roasted root vegetables agrodolce] Spiced up with rosemary, honey, and vinegar; these root veggies really shine Young carrots, tender golden beets and cream-fleshed turnips make for appetizing roasted veggies. But in this recipe they’re also tossed with rosemary, vinegar and a bit of honey. While they roast, they acquire not only wonderful aromatics but also agrodolce notes that deepen their flavor and enhance their natural sweetness. These superb roasted roots are mouthwatering on their own, served as a side dish, but they also make an elegant and tasty condiment in this silky-smooth radish-top soup. Rosemary-roasted root vegetables agrodolce serves 4 active time: 30 min 1. 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole 2. 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices 3. 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices 4. 3 tablespoons white balsamic or Champagne vinegar 5. 1 tablespoon honey 6. 3 tablespoons extra virgin olive oil 7. 2 tablespoons coarsely chopped fresh rosemary 8. 3/4 teaspoon sea salt 9. freshly ground black pepper to taste 1. medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan 1. Preheat oven to 475ºF (245ºC). 2. Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot! 3. Cook’s note: The vegetables can be baked up to 6 hours ahead and kept in their pan at room temperature. Reheat at 475ºF (245ºC) for 6 to 7 minutes until hot. [image: Rosemary-roasted root vegetables agrodolce] side vegetable, carrots, beets, turnips, honey ]]> http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/feed/ 8 Wilted radicchio with vincotto http://foodandstyle.com/wilted-radicchio-with-vin-cotto/ http://foodandstyle.com/wilted-radicchio-with-vin-cotto/#comments Wed, 12 Nov 2014 13:42:16 +0000 http://foodandstyle.com/?p=20819 Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish. Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as…]]> [image: Wilted radicchio with Vincotto] Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second. Step 2: Make your own vincotto! Second, making your own vincotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade vincotto will leave you craving another mouthful of the wilted leaves. A super easy-to-make, yet sophisticated and delectable, side dish! Wilted radicchio with vincotto serves 4 active time: 10 min 1. 1 lb (455 g) radicchio (2 medium) 2. 3 tablespoons extra virgin olive oil 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 3 tablespoons vincotto 1. Cut each radicchio in half lengthwise. Remove the core and cut each half crosswise in 1/4″ slices. Place in a large bowl and set aside. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and radicchio and sauté, tossing continuously, until the radicchio begins to wilt, but remove it from heat before it loses its vibrant color! This will take about 1 minute or less. Quickly transfer the radicchio back to its bowl. Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately. [image: Radicchio] side dish, radicchio, vincotto ]]> http://foodandstyle.com/wilted-radicchio-with-vin-cotto/feed/ 8 Vincotto with fresh ginger and spices http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/ http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/#comments Wed, 12 Nov 2014 01:30:59 +0000 http://foodandstyle.com/?p=20814 Tips and tricks for a perfect, tangy homemade “cooked wine” What is vincotto? Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must, slow-simmered…]]> [image: Vincotto with fresh ginger and spices] What is vincotto? Vincotto (also known as *vin cotto*) is a “cooked wine” made from unfermented grape must, slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as *Petimezi*, or “grape molasses”) since Roman times. Vincotto is wonderfully versatile and can be used as you would use a sweet, dense aged balsamic vinegar – spooned into savory dishes, drizzled on fresh cheese or fruits, poured over gelatos or used as a coulis… Vincotto is fun and easy to make! Of course, you can always buy vincotto, but I think it’s much more fun (and creative!) to make it in your own kitchen. All you need is a bottle of fruity red wine, a few spices and a little patience. In this version, I reduce red wine with fresh ginger and spices. The result is a tangy, aromatic and succulent syrup that’s suitable for either savory or sweet dishes. So here’s to vincotto… You’ll find that its uses are endless! Recipe Wilted radicchio with vincotto Vincotto with fresh ginger and spices makes 3/4 cup active time: 10 min 1. 3 cups fruity red wine (Merlot, Zinfandel, Sangiovese or Cabernet Sauvignon) 2. 3/4 cup organic sugar 3. 2″ piece fresh ginger root – cut in 1/4″ pieces 4. 1 cinnamon stick 5. 1 teaspoon cardamom pods 6. 2 cloves 1. Place all the ingredients in a medium heavy-bottomed saucepan and bring to a boil. Once boiling, reduce heat to medium and simmer for about 30 minutes until the wine has thickened and foams up. The wine should have a syrupy consistency, and should have reduced to one fourth of its original volume, about 3/4 cup. Strain through a fine-meshed sieve and let cool to room temperature. Transfer to a squeeze bottle or jar and refrigerate until ready to use. 2. Cook’s note: Refrigerate for up to 3 months. [image: Fresh ginger and spices to make vincotto] condiment, red wine, cooked ]]> http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/feed/ 1 Farro with pan-roasted Brussels sprouts and pistachios http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/ http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/#comments Fri, 07 Nov 2014 11:26:35 +0000 http://foodandstyle.com/?p=20732 A healthy, super-delicious side dish – the Brussels burst with flavor Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious!…]]> [image: Farro with pan-roasted Brussels sprouts and pistachios] Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy. Of course, this recipe makes for a perfect side dish with meats or poultry. But for a light main course, serve it with a couple of other sides – like this sautéed Swiss chard with lemon zest and these luxurious mashed potatoes with garlic confit. Bon appétit! [image: Brussels sprouts] Food & wine pairing: Austria, Neuburger with farro and pan-roasted Brussels sprouts [image: White wine icon]If serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios. Farro with pan-roasted Brussels sprouts and pistachios serves 4 active time: 30 min For the farro 1. 6 cups spring water 2. 1/2 teaspoon sea salt 3. 2 large garlic cloves – skinned and left whole 4. 1 fresh bay leaf 5. 1 cup farro (semi-pearled or pearled barley is a good substitute) For the Brussels sprouts 1. 1 tablespoon butter 2. 3 tablespoons extra virgin olive oil 3. 1 tablespoon maple syrup (or honey) 4. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices 5. 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices 6. 2 garlic cloves – skinned and finely chopped 7. 1/2 teaspoon sea salt 8. freshly ground black pepper to taste 9. 1/3 cup salted shelled pistachios 10. 1/4 cup reserved cooking liquid from the farro 1. *Step 1:* Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid. 2. *Step 2:*[image: camera icon] Heat a large non-stick skillet to medium-high heat. Add the butter. As soon as the butter is melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds, until the garlic has released its flavor but has not browned. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately. [image: Farro with pan-roasted Brussels sprouts and pistachios] farro, Brussels sprouts, pistachio ]]> http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/feed/ 5 Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/ http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/#comments Tue, 04 Nov 2014 18:00:08 +0000 http://foodandstyle.com/?p=20792 A festive fall salad recipe — perfect for the holidays! Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized…]]> [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized for its sweet flesh, which becomes even sweeter when cooked. But sautéed in brown butter, the delicious fruit also acquires a nutty flavor that’s absolutely wonderful. Here the warm, brown butter-roasted squash slices are paired with crunchy frisée, creamy Pecorino Toscano Fresco and toasted pumpkin seeds. The combination of textures and flavors makes for a mouthwatering, festive salad. Food & wine pairing: Loire Valley, Vouvray with brown butter-roasted winter squash salad [image: White wine icon]A full-bodied, dry to off-dry, aromatic white is ideal with this flavor-packed salad. Riesling and Gewürztraminer are the first two verietals that come to mind, but you could also pour a Vouvray from the Loire Valley or a Viognier from Southern France. Each wine pairs magnificently with the sweet-fleshed winter squash, the creamy Pecorino and the nutty elements in this dish. Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds serves 4 active time: 30 min For the toasted seeds 1. 3 tablespoons raw pumpkin seeds 2. 1/2 teaspoon toasted pumpkin seed oil 3. pinch sea salt 4. freshly ground black pepper to taste For the vinaigrette 1. 2 tablespoons finely chopped shallots 2. 1 1/2 tablespoons aged sherry wine vinegar 3. 1/2 teaspoon maple syrup (or honey) 4. 1 tablespoon toasted pumpkin seed oil 5. 2 tablespoons almond or walnut oil 6. 1/8 teaspoon sea salt 7. freshly ground black pepper to taste For the winter squash 1. 1/2 medium Acorn, Delicata, Carnival or Dumpling squash (12 oz) (340 g) 2. 2 tablespoons brown butter 3. sea salt to taste 4. freshly ground black pepper to taste 1. 1 medium frisée (8 oz) (225 g) – leaves cut in 2″ pieces 2. 3 oz (85 g) Pecorino Toscano Fresco – cut in 1/4″ cubes 3. freshly ground black pepper to taste 1. *Step 1:*[image: camera icon] To toast the seeds – Place the pumpkin seeds, oil, salt and pepper in a small bowl and toss with your fingers until well coated with the oil. Heat a small heavy-bottomed skillet to medium-high heat. Add the pumpkin seeds and sauté for 2 to 3 minutes, stirring or shaking the pan frequently, until golden. Transfer to a small bowl and set aside. 2. *Step 2:* To make the vinaigrette – Place the shallots, vinegar, maple syrup, oils, salt and pepper in a small bowl and whisk until well blended. Set aside. 3. *Step 3:*[image: camera icon] Peel the squash with a vegetable hand-peeler and cut in half lengthwise. Scoop out the seeds with a spoon. Cut each half in four 1 1/2″ wide slices. Then cut each slice crosswise in 1/4” slices. Heat a large non-stick frying pan to medium/medium-high heat. Add the brown butter and squash slices. Spread the slices in a single layer and sauté until golden-brown, about 2 to 3 minutes on each side. Transfer to a plate or tray and sprinkle with the salt and pepper. 4. *Step 4:*[image: camera icon] Place the frisée in a large bowl, add the vinaigrette and toss well. Add the cheese and squash slices and toss a couple more times. Transfer to a serving bowl. Sprinkle with the pumpkin seeds and finish with black pepper. Serve immediately. [image: Dumpling and acorn squash] Viviane’s tip 1. Pecorino Toscano Fresco is a young Pecorino made with sheep’s milk and aged for about 30 days. I chose it for this salad because it has a creamy texture and a delicious mild, herbaceous flavor that complements the roasted squash perfectly. You can find Pecorino Toscano Fresco in gourmet grocery stores like Whole Foods and Fairway Markets, or online at gourmetfoodstores.com. Manchego, Fontina or a young Asiago (similarly soft-textured) make good substitutes. [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] salad, winter squash, butternut squash ]]> http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/feed/ 7 Butternut squash soup with brown butter and nutmeg crème http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/ http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/#comments Wed, 29 Oct 2014 08:59:15 +0000 http://foodandstyle.com/?p=21132 A creamy winter squash soup recipe, dressed up with flavors of fall Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash…]]> [image: Butternut squash soup with brown butter and nutmeg crème] Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash. A low-calorie soup… with a bit of indulgence And since the soup is so low in calories, we can afford to dress it up with a drizzle of brown butter and a dollop of nutmeg crème! The result is a most pleasing combination of flavors, and a most luxurious soup. [image: Whole nutmeg] Food & wine pairing: Chardonnay with butternut squash soup [image: White wine icon]If you’re a Chardonnay fan then you’re in for a treat, because it’s the perfect wine for this soup. But make sure to choose a Chardonnay from a warmer region like Mâconnais in Burgundy, Sonoma in California or Gisborne in New Zealand. Indeed, these warmer regions produce full-bodied wines with ripe fruit notes that pair beautifully with the creamy texture of the soup, the slight sweetness of the squash and the richness of the brown butter. Butternut squash soup with brown butter and nutmeg crème serves 4 to 6 active time: 40 min For the nutmeg crème 1. 1/2 cup heavy cream 2. 1 1/4 teaspoons freshly grated nutmeg (use a microplane grater) For the soup 1. 3 tablespoons extra virgin olive oil 2. 1 large leek – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (2 cups) 3. 4 large shallots – skinned and cut in 1/4″ pieces (1 1/4 cups) 4. 2 garlic cloves – skinned and finely chopped 5. 1 medium butternut squash (2 1/4 lbs) (1 kg) – peeled, seeded and cut in 1″ pieces (6 1/2 cups) 6. 2 cups vegetable stock 7. 3 1/2 to 4 cups spring water 8. 1 1/2 teaspoons sea salt 9. freshly ground black pepper to taste 1. 3 tablespoons brown butter – melted, as garnish 2. 6 fennel, dill or chervil sprigs as garnish 1. *Step 1:*[image: camera icon] Place the heavy cream and nutmeg in the bowl of an electric mixer and whip at medium speed until the cream just begins to thicken. It mustn’t be as thick as whipped cream – rather, it should have a consistency similar to yogurt. Transfer to a container and refrigerate until ready to use. 2. Cook’s note: The crème can be refrigerated for up to 12 hours. If refrigerated for a longer period, it’ll start to separate. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed soup pot over medium-high heat. Add the olive oil and leeks, stir well and sauté for 3 to 4 minutes until leeks have softened. Add the shallots and sauté for 2 more minutes until shallots have softened. Add the garlic and continue to sauté for 30 seconds only – do not let the garlic brown. Add the butternut squash, stock, 3 1/2 cups of water, salt and pepper and bring to a boil. Once the soup reaches a full boil, reduce heat to medium/medium-low, cover the pot and simmer for 25 to 30 minutes until the squash is very tender. Purée the soup with a stick blender or food processor until very smooth. Thin the soup to the desired consistency with water, if needed, and adjust the seasonings. Ladle the soup into bowls. Garnish with a spoonful of the nutmeg crème. Drizzle with a little brown butter. Garnish with an herb sprig and serve immediately. 4. Cook’s note: The soup can be refrigerated for up to 3 days or frozen for up to 3 weeks. It may need to be thinned with additional spring water, as the soup will thicken as it stands. [image: Butternut squash soup with brown butter and nutmeg crème] soup, butternut squash, brown butter ]]> http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/feed/ 5 How to make brown butter http://foodandstyle.com/brown-butter/ http://foodandstyle.com/brown-butter/#comments Wed, 29 Oct 2014 08:52:48 +0000 http://foodandstyle.com/?p=20782 An easy-to-make condiment for any cook’s winter kitchen Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk…]]> [image: Brown Butter] Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus! A batch of brown butter will keep in the fridge for weeks – ready to use in sauces, cookies… and more During the colder months of the year, when I’m more inclined to cook with butter, I always have brown butter on hand. Indeed, you can make a batch ahead of time and refrigerate it for several weeks. Lastly, brown butter is marvelous in both savory and sweet dishes. It adds a wonderful richness and nutty flavor to anything you cook with it. Recipes Butternut squash soup with brown butter and nutmeg crème Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds Brown butter makes scant 1 cup active time: 10 min 1. 8 oz (225 g) unsalted butter (2 sticks) 1. Cut the butter in 1″ chunks and place in a medium heavy-bottomed saucepan. Heat over medium heat until the butter has melted and starts to foam, then reduce heat to medium-low and cook the butter undisturbed until the milk solids are dark brown (they will look like dark crumbs at the bottom of the pan) and the butter has a light caramel color, about 35 to 40 minutes. Take care not to burn the butter, or it will become bitter. Strain the butter through a fine-meshed sieve and let cool. Refrigerate for up to 1 month. condiment, butter, browned [image: Brown Butter] ]]> http://foodandstyle.com/brown-butter/feed/ 10 Broccoli and clothbound cheddar torta http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/ http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/#comments Fri, 17 Oct 2014 10:11:47 +0000 http://foodandstyle.com/?p=20639 A Spanish crustless quiche made with aged cheddar and a hint of cayenne An easy recipe with a gourmet result A torta (not to be confused with a tortilla, which is an…]]> [image: Broccoli and clothbound cheddar torta] An easy recipe with a gourmet result A *torta* (not to be confused with a *tortilla*, which is an omelet) is the Spanish version of a crustless quiche, although it’s a bit lighter. It is easy to prepare, looks like a showpiece, and of course, it’s marvelously delicious. Today’s torta is made with broccoli sautéed with a fresh cayenne pepper (which spikes up the dish without making it spicy-hot) and a sublime clothbound cheddar. If you’ve never tasted clothbound cheddar, you’re in for an exhilarating ride! It reminds me of the famed English Farmhouse Cheddar, with all its sweet caramel and tangy, nutty, deep, complex flavors. A tribute to fine cheesemaking, from Vermont to Wisconsin My first introduction to clothbound cheddar was in Vermont, where I tasted Cabot Creamery’s exceptional clothbound cheddar, which is crafted by the expert cheesemakers of the Cellars at Jasper Hill. There, the young cheddar wheels are wrapped in muslin, then aged for 10 to 14 months in carefully controlled temperature, humidity and airflow. Special molds start to grow on the cloth, and in time they impart to the cheese its signature flavor. I fell in love! A couple of years later, though, my love affair with clothbound cheddar took an even more delicious turn: While visiting Wisconsin, I was invited to Bleu Mont Dairy for a tour of their cave. This is where I finally had a close encounter with the superb cheese… one that I shall never forget. Stepping into Bleu Mont’s underground cave was exhilarating – rows of cheddar wheels, totem-like, were waiting patiently for the molds to work their magic. The pungent, earthy smell that hit my nostrils as I entered the cave made me want to move right in. This torta is my tribute to Bleu Mont Dairy, to the Cellars at Jasper Hill and to all the cheesemakers whose skills and patience deliver such goodness to our tables. Say cheese… and torta! *Murray’s Cheese, based in NYC, sells both Cabot’s and Bleu Mont’s cheddars. They ship anywhere in the US. Make sure to order enough for this recipe and for savoring the cheese on its own.* [image: Clothbound cheddar] Food & wine pairing: California Chardonnay with broccoli and cheddar torta [image: White wine icon] Here’s where a California Chardonnay can shine! The texture and weight of the wine goes perfectly with the richness of the cheese, while pairing wonderfully with the broccoli too.. Broccoli and clothbound cheddar torta serves 6 to 8 active time: 45 min For the broccoli 1. 1 tablespoon sea salt (to blanch the broccoli) 2. 1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut in 1 1/2″ pieces (6 cups) 3. 2 tablespoons extra virgin olive oil 4. 1 small cayenne pepper – stem removed and finely chopped *or* 1/4 teaspoon red chili pepper flakes 5. 2 large garlic cloves – skinned and finely chopped 6. 1/4 teaspoon sea salt For the torta 1. 1/3 cup unbleached all-purpose flour 2. 1 1/4 cups milk 3. 3/4 cup heavy cream 4. 8 extra large eggs – lightly beaten 5. 3/4 teaspoon sea salt 6. freshly ground black pepper to taste 7. 1/4 cup freshly grated Reggiano Parmesan 8. 8 oz (225 g) clothbound cheddar (or aged cheddar) – coarsely grated 1. 9″ non-stick spring-form pan – lightly buttered and floured 1. Preheat oven to 375ºF (190ºC). 2. *Step 1:*[image: camera icon] Rinse the broccoli, trim off the stalks and cut florets in 1 1/2″ pieces. Fill a large bowl with cold water and several ice cubes. Fill a large heavy-bottomed pot with water and bring to a boil. Add the salt and blanch the florets for 2 minutes until barely tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, cayenne and garlic. Sauté for 15 seconds, until the garlic begins to sizzle and release its flavor. Add the broccoli and toss until the florets are well coated with the oil. Sauté for 1 to 2 minutes until heated through. Sprinkle with the salt. Toss again and transfer to a bowl. Set aside. 4. *Step 3:*[image: camera icon] Place the flour in a large bowl. Add a bit of the milk and whisk until the mixture is smooth. Add the balance of the milk and whisk until well blended. Add the cream and whisk again until well blended. Add the eggs, salt and pepper and whisk until well blended. Add the cheeses and broccoli and stir until well incorporated. Pour the broccoli-egg mixture into the prepared mold and spread the broccoli pieces evenly in the pan. Place on a jelly roll pan (to avoid spills) and bake for about 1 hour until the center has risen and the top is golden-brown and puffed up. Remove from oven and let cool for at least 15 minutes before un-molding. Serve warm. 5. Cook’s note: The torta can be made up to 4 hours ahead, and kept in its mold in a cool place at room temperature. Before serving, bake at 375ºF (190ºC) for 6 to 8 minutes until warm. Viviane’s tip 1. If you decide to cut the recipe in half, make sure to use a smaller mold… otherwise, the torta will be too thin and dry. [image: Broccoli and clothbound cheddar torta] Torta, broccoli, cheddar ]]> http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/feed/ 13 Spanish chickpea stew served with toasted couscous http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/ http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/#comments Tue, 14 Oct 2014 10:15:55 +0000 http://foodandstyle.com/?p=20549 A sweet, smoky and hearty vegetable stew that makes great leftovers The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the…]]> [image: Spanish chickpea stew served with toasted couscous] The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce. An easy vegetarian stew — but even easier, and tastier, when refrigerated for a day or two and served as leftovers! As in many stews, the flavors in this one get deeper with a little bit of rest. So whenever I make a batch, I either refrigerate or freeze half of it, knowing that on a busy night I can simply reheat the stew and a delicious, healthy dinner is on the table in minutes! [image: Toasted couscous] Food & wine pairing: Rioja, Tempranillo with chickpea stew [image: Red wine icon]A Spanish stew calls for a Spanish wine, and a Tempranillo from Rioja fits the bill perfectly! The wine’s characteristic notes of tobacco, leather and spice pair magnificently with the flavorful, slightly smoky stew; while its inherent acidity complements the tomato base. Spanish chickpea stew served with toasted couscous serves 4 to 6 active time: 1 hr For the toasted couscous 1. 2 1/2 tablespoons unsalted butter 2. 2 cups instant couscous 3. 2 cups spring water 4. 1/2 teaspoon sea salt For the stew 1. 2 teaspoons cumin seeds 2. 1 teaspoon coriander seeds 3. 1/3 cup extra virgin olive oil 4. 2 medium Spanish or yellow onions – skinned and cut in 1/4″ pieces (3 1/2 cups) 5. 2 medium red bell peppers – cut in 1/4″ cubes (2 1/2 cups) 6. 1 medium green bell pepper – cut in 1/4″ cubes (1 1/4 cups) 7. 4 garlic cloves – skinned and finely chopped 8. 1 1/2 tablespoons Pimentón Dulce (smoked Spanish sweet paprika) 9. 1/8 teaspoon ground cayenne 10. 3 lbs (1.4 kg) very ripe tomatoes – peeled, seeded (seeds strained and juices reserved) or one 28 oz (795 g) can whole, peeled plum tomatoes plus 1/4 cup spring water – puréed in a food processor 11. 1/2 cup reserved chickpea cooking liquid or spring water 12. 3 cups cooked chickpeas 13. 1 1/2 teaspoons sea salt 14. 2 tablespoons Amontillado sherry (or Marsala) 15. 2 tablespoons finely chopped Italian parsley as garnish 1. *Step 1:*[image: camera icon] To make the couscous – Bring a medium heavy-bottomed pot over medium-high heat and add the butter. Once the butter has melted, add the couscous and sauté for 2 to 3 minutes until the couscous is pale-golden, stirring or shaking the pan frequently. Turn off the heat and add the water and salt. Stir well, cover the pot and let stand for 20 minutes, flaking the couscous with a fork once or twice to prevent it from making clumps. Keep the pot covered until ready to serve. 2. *Step 2:* Heat a small frying pan over medium-high heat. Add the cumin and coriander seeds and sauté until they turn a dark color and are fragrant (about 2 minutes), shaking the pan continuously. Transfer to a mortar and grind until coarsely ground. 3. *Step 3:*[image: camera icon] Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and onions and sauté for 2 minutes, until the onions start to sweat. Add the peppers and sauté for 8 to 10 minutes until golden, tossing only occasionally. Add the garlic, ground cumin and coriander, Pimentón Dulce and cayenne and sauté for 1 minute until the spices release their flavor. Add the puréed tomatoes, the reserved chickpea cooking liquid and the chickpeas. Stir well and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and slow-simmer for 20 minutes until the stew has slightly thickened, stirring from time to time to prevent the stew from sticking to the pot. Uncover the pot and continue to simmer for 10 to 15 minutes to reduce the stew. The sauce should be thick but neither dry nor liquidy. Add the salt and sherry, stir well and simmer for 2 minutes. Taste and adjust the seasoning if necessary. Serve the stew with the toasted couscous and a sprinkle of chopped parsley. 4. Cook’s note: The stew can be cooled and refrigerated for up to 3 days, or frozen for up to 1 month. Viviane’s tip 1. If you prefer serving a whole grain with this stew, then quinoa is the perfect candidate. It’s almost as light as couscous and has a wonderful nutty flavor. [image: Spanish chickpea stew served with toasted couscous] stew, chickpea, couscous ]]> http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/feed/ 3 -
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