Salchipapas with Sweet Potato Fries

Salchipapas is a Peruvian dish (or Ecuadorian or Colombian dish, depending on, you know, who's talking).  It is a street food that consists of fried potatoes and sliced hot dogs.  As simple as it is, it's delicious!  Hard to meet a Peruvian who doesn't love salchipapas.

I had some leftover hot dogs to work with and my Boston Organics box had brought in 3 sweet potatoes, so I decided to experiment by trying to substitute the normal potato-fries with sweet-potato fries in the salchipapas.  I also decided to bake the sweet potatoes instead of frying them, to be a *little* bit healthier, and also to warm up the apartment since it started snowing today! (Wtf?!)

So the big chore here was really baking the sweet potato fries.  Then I fried up the hot dogs, whipped up a sauce (basically ketchup, mayo and a dollop of sriracha), and improvised salchipapas!  Oh yeah, you also need plenty of salt and seasoning.

Ingredients:

3 sweet potatoes, thinly sliced (approx a quarter inch by 3 inches; basically, keep it thin)
Olive oil
Salt, paprika, cayenne, oregano, salt
Hot dogs
Ketchup
Mayo

The Sweet Potato Fries (the "papas" part)

Preheat oven to 375 degrees.  After chopping the sweet potato up into thin slices, toss in a bowl with olive oil, salt, and spices (cayenne, paprika, oregano, salt, and whatever else you think would go well -- I like plenty of paprika).  Make sure to add plenty of oil and salt.

Place fries on a thin layer on a baking sheet, lined with aluminum foil.  Since the fries must be in one layer, you may need two baking sheets (or cook them in turn).  The less they touch each other, the crispier they'll get; but it's hard to get sweet potato fries particularly crispy.  (On the other hand, I overcooked one batch that definitely burned to a crisp, so beware if you dare to find the perfect crispy sweet potato fry.)

Put in oven and let bake for about 10 minutes.  Check in on it and turn the sweet potato fries.  The thinner you slice the potatoes, the quicker they will cook.  I like them very thin and had to be careful not to burn them.  If you like them thicker, try upping the temperature to 400-425 degrees.  But keep an eye on them and keep turning.  The total baking time should be closer to 20 minutes, but it may be less, depending on how thinly cut the fries are. 

When the fries are fully baked, lay them on a plate with a paper towel to soak up the grease and begin working on the hot dogs.  Transfer the fries to a large bowl.

The Hot Dogs (the "salchi" part)

Cut the hot dogs into thirds or quarters.  On each open end, slice in a cross about half an inch deep.  The edges from the cross will expand when the pieces heat up.  This "flare" is essential to bonafide salchipapas (but then again, sweet potato fries are antithetical to bonafide salchipapas, so do as you will).

Once sliced, fry up the hot dogs on low heat.  When fully fried, transfer the hot dogs to the bowl containing the sweet potato fries.  No salchipapas is complete without a sauce.  Even with the most sophisticated sauces, it's hard to beat out le ketchup.  If, in addition to le ketchup, you add a dollop of mayonnaise and sriracha, it's downright fancy.  Stir it all together to taste.  And done! (If you hate ketchup, you can do the same thing with le mustard, or, if you can get your hands on it, some real Peruvian Ají.) 

Dutch Baby Pancakes (a/k/a German Pancakes)

This is the perfect breakfast food for those of us who prefer salty over sweet. Apparently Dutch Babies are called "Dutch" because it was a popular dish among the Pennsylvania Dutch.

You can make them true "babies" by baking them in two separate six-inch cast-iron skillets or, if, like me, you only have one twelve-inch skillet, that works as well. The only difference will be the length of time it takes to bake (and also the way it looks when it falls -- in that regard, I almost prefer the bigger pancakes!).

I combined the recipes from Orangette and Ask Mr. Gold to come up with this. Since I'm not a big milk drinker, I only happen to have milk, cream, or half-and-half in my fridge if I've recently used it in a recipe. These recipes called for a half-cup of half-and-half or milk, but I only had heavy cream that I had used in my wild mushroom soup earlier in the week. Paranoid that using the cream alone would be too heavy, I watered it down a little, and it turned out OK!

Ingredients (per pancake - If you make two, double the quantities):

3 tablespoons butter (1 tbsp to butter the pan, 2 tbsps to melt and put in the batter)
4 eggs
1/2 cup milk/half-half/cream (which I watered down a little)
1/2 c. flour
1 tsp salt
1 lemon

Preheat the oven to 450 degrees. Butter the skillet well with one tablespoon of butter. Buttering it is important so that the pancake won't stick. Melt the other two tablespoons of butter in a small saucepan.

Prepare the batter. Mix the eggs well. Add the milk/cream. Mix well. Slowly add the flour and salt, mixing until there are no lumps and the batter is smooth. Add the melted butter and mix well. Pour the batter in the now well-buttered skillet.

Bake it. Stick the skillet and batter in the oven. Let bake for fifteen minutes. Then lower the heat to 350 degrees and bake for ten more minutes (so it should bake for 25 minutes total). (Note: if you use two six-inch skillets, you'll only need to bake for the first 15 minutes at 450).


Then done!

Garnish. Sprinkle lemon juice over the entire pancake. The tanginess from the lemon was wonderful! That was enough for me, but it is traditional to then sprinkle with powdered sugar. Maple syrup also makes a lot of sense for this time of year.  We picked ours up from a sugar house in Vermont on a weekend getaway last week.  I put a little extra butter at the table to go on top of the pancake.  It went excellently with a side of hot apple cider that we bought in New Hampshire.

Wild Mushroom Potato Soup

I got the wild mushroom part of this recipe from Soups for All Seasons and the basic potato soup part from How to Cook Everything (loosely).

Soups for All Seasons is a lovely little book I bought while "leaf-peeping" in Vermont this weekend. We stopped at Taylor Farm in Londonderry, right outside of the Green Mountain National Forest. In addition to sampling local cheeses and checking out the cows, we stumbled upon this cookbook that is a collection of recipes by the "Green Mountain Gardeners," from Landgrove, Weston, Londonderry and Peru, Vermont. I haven't been able to find a website for them, otherwise I'd post the link!

I thought of adding potatoes to the recipe because I wanted it to be really thick (maybe it's the new cold fall weather that is driving this). Anyway, there were still potatoes in abundance to be had at the Farmer's Market, so I went for it.


What you'll need:

• Yellow onion, 2 cups, finely chopped
• Fresh mushrooms, 2 lbs., thinly sliced (any kind is fine; 1 used 1 lb button, 1 lb portabella)
  
• Heavy cream (about 1/2 cup - you can omit this as well)
• Large potatoes, 4, diced into small pieces
• Dried morels/chanterelles, etc.., 2-3 ounces
• Madeira or port wine, 1 cup (I actually used vermouth and some red wine since that's what we had, but I think it would be much better with port or madeira)
  
• Butter, 8 tbsp (= 1 stick)
  
• Salt and pepper
• 4 cups of chicken stock
• Herbs/spices to taste ( I used thyme)
  

Soak the dried morels in the madeira/port for an hour and remember to stir it around every now and then. I bought some delicious dried morels when we were in Spain and have been (too?) hesitant to use them in a less-than perfect recipe. This was pretty close to what I had in mind. We also had some dried oyster mushrooms, so I threw those in, too.








After the dried mushrooms have started soaking, you can dive into the rest of your food prep. Chop all the veggies and cut the fresh mushrooms up into thin slices.


Add half the butter (4 tbsp) to a large soup pot and add the onions. Cook on low heat (with cover) for about ten minutes, stirring. Add the rest of the butter (another 4 tbsp), then add the chopped potatoes. Stir for another 10 minutes. Make sure to keep stirring here, otherwise the potatoes could start to stick to the pot. Add the fresh mushrooms (5-10 minutes). These will release some more water to the mix, so you can stir for a while without worrying about burning.

Once the mushrooms are cooked, transfer soaked morels to the soup pot. Then add the remaining port/madeira, leaving the settled sediments out (I used a serving spoon to get the liquid and leave the sediments). Stir. Add the chicken stock and bring to a boil. Reduce heat, cover and let simmer for about half an hour. Remember to keep stirring all the while.










Strain the soup with a strainer, and add all solids to the blender to puree (add some of the soup liquid to help it puree). It's probably better to do it in two steps, since there is so much. Return the blended contents to the soup pot with remaining liquid. Reheat (on low heat) and add cream as desired.


Like I mentioned before, I think this would be better with port wine to soak the mushrooms in. Also, I might add more chicken broth and/or salt next go round. Overall, though, it was a fun and tasty recipe, with lots of room for variation in the future.

Lime Chicken with Black Bean Sauce

I love tangy dishes. Food with a touch of lemon, lime or vinegar always tastes a little better to me. Food with a lot of lemon, lime or vinegar is heavenly. This lime chicken dish is basically like a chicken ceviche that you then cook and throw beans on. In other words, delish. I found this recipe from Simply Recipes and made a couple changes and additions. If I'd had more time or energy, I would probably have made rice or a salad as a side, but we managed to leave the table full and with leftovers even. You'll either need to start pretty early on in the evening or give yourself a night to marinate the chicken (I recommend the latter for flavor purposes, anyway).


What you'll need:

• 1 1/2 lbs. skinless, boneless chicken (I used thighs because they're cheaper and I like dark meat) (should be about 4 pieces)
  
• One onion
  
• 5 limes
• Olive oil (a couple tablespoons' worth)
• One bunch of cilantro
• Dried oregano
  
• Salt and pepper
• Black beans (32-ounce can - you may use less; would probably be even better if you made the black beans from scratch, but this is a time saver)
• 1 quart of water (4 cups, for those of us who are conversionally challenged)
• Bay leaves
• Garlic (4 cloves)
• Extra herbs/spices for the black beans: for example, cayenne, paprika, thyme, saffron (whatever's lying around that would taste good)

Marinating the chicken

Squeeze all the limes into a large bowl. Chop up the cilantro leaves, leaving the stems (should be 1/2-1 cup). Add a couple tablespoons of olive oil and a couple dashes each of oregano, salt and pepper. Stir, then add the chicken to the marinade. Either let the marinade sit for 2 hours at room temperature or stick in the fridge to marinate overnight. Remember to turn the pieces of chicken occasionally.


Preparing the bean sauce

It's almost better to conceptualize this as a bean soup. Empty the can of black beans (or fresh black beans, if you're good) into a large pot. Add a quart of water (4 cups) and start heating (on high heat). Finely chop the cilantro stems and add to the beans. Add 4 or 5 bay leaves, 4 cloves pressed garlic, and whatever herbs/spices you choose (I added cayenne and paprika, which made it pretty spicy). Stir.


Once it comes to a boil, bring it down to a simmer for 1-1.5 hours. Remember to keep stirring as it reduces and be especially careful to keep parts of the bean sauce from crusting on the sides.


Once the beans have reduced to a level you're happy with, add them to a blender or a food processor and mix. I actually might have tried mashing the beans if I had a masher, but I settled for blending since mashing is something we don't partake in enough to warrant buying yet another kitchen gadget. (Not that we don't love them.)


Baking the chicken, onions and marinade

Preheat the oven to 350 (the standard meat-cooking temp, I am learning). Slice up an onion (so that you have several long pieces) and make it a bed in the bottom of a baking dish. Add the marinated chicken thighs and drizzle the marinade over everything. Bake for 15 minutes. Remove.


Place the chicken thighs on a separate plate. Bake the remaining onions and the marinade by placing them back in the oven to soften the onions (and also allow the onions to absorb some more flavor).

Grilling the chicken

Pretty self-explanatory. This would probably work much better with an outside grill. Our little grill pan leaves a lot of smoke. It would have tasted better to slowly add (now-baked) marinade over the chicken as it cooked, but I only added a little bit to prevent smoking out the apartment. Cook the chicken on each side for about 5 minutes each. I have a tendency to overcook because I am still learning the ropes and prefer over- to undercooking and really don't mind a well-browned piece of chicken.


Once the chicken is done, put a thigh on each plate, add a spoonful of onions as a side and drizzle everything with the bean sauce. And done. I'm not going to lie: this was messy and a little labor-intensive. But I was happy with how it came out. It was not too sour, not too salty, and filling. Just right.

Probably the best validation was people at work the next day remarking upon how good it smelled, even though by then the leftovers looked more like a soup than a main dish. Spicy black bean soup with lime chicken.

Seared Duck with Peaches

Fruit and poultry just go together so nicely. You basically need to throw the bird and the fruit in the oven together and you have a gourmet meal. I made this recipe a while ago, after buying some duck breast on sale at the market. As is the case for many wonderful recipes I have used, I got this one from The Ultimate Cook Book. This recipe is a little more labor intensive than just throwing it into the oven would require, but it's worth it, in my humble opinion.

Preheat your oven to 350. Trim the extra skin off of four duck breasts (boneless). Make cross-hatch patterns in the skins of the ducks, which will enhance the flavor later. Now starts the pan-searing. Brown the duck breasts, skin-side down, on a skillet on medium-low heat. Apparently heating them slowly like this renders off much of the fat. Flip the duck breasts so they are skin-side up, and stick the skillet with the duck breasts in the oven to roast. Since you've already browned the duck, it shouldn't take very long - a little under 20 minutes. Use a meat thermometer to tell when they're ready. When they are ready, season with salt and pepper and set aside.

Get rid of most of the fat in the skillet and place it back on the stove. Add shallots (2, chopped up), then garlic (2 cloves, chopped), 1 c. white wine, a dash of vinegar, then bring it all to a boil. Let it reduce until you have half left (or a little less). Then mix in a tablespoon of honey. All the while, you should have had 2 peaches, peeled and sliced, on the side. Add these to the mixture now. Add your favorite herbs. I liked thyme and rosemary on this. Slice up the duck breast on a separate plate, and serve with the peach sauce on top.

If I knew I would be posting this on a blog, I probably would've arranged this dish more prettily. But take my word for it - this was good.

Kanelsnegle

I was looking for a recipe for a cinnamon pastry that was smaller, cuter, and a little lighter than your run-of-the-mill cinnamon buns. After finding nothing in English, Lars saved me by mentioning a Danish pastry called kanelsnegle ("cinnamon snails" in Danish). They are perfect and cute as hell! There are a ton of recipes floating around in Danish and a surprisingly large amount in English as well (I was just using the wrong search terms, I guess). I got this recipe from Beatie's Bentos, liking it most for its simplicity.

You'll need:

• 3-4 tablespoons of melted butter (for dough), 2-3 tablespoons of soft butter (for filling)
  
• 1/2 cup milk
• 1/2 oz. dry yeast (= 14 g = 2 sachets) (If using fresh yeast cakes, use 35 grams)
• 1 1/2 cup flour
• 1/4 cup brown sugar
• 1 tablespoon cinnamon
  

First you start the dough. It's a little bit tricky to get the melted butter and milk to the exact right temperature for the yeast (this is tricky with doughs in general). You want it to be warm, but not too hot or cold. So I add the butter immediately after being melted to the milk, and then immediately add the yeast. Then stir. As you're stirring, start dropping the flour in bit by bit.

Once you have your dough, sprinkle flour on the (clean) countertop for rolling. Roll it into a rectangle. The recipe in the link says to make it a little less than 1/2 inch thick, but I went for thinner, which may or may not have been a mistake. You'll get a higher yield, but the pastries will also be a little crunchier.

Put together the filling by mixing cinnamon and brown sugar with the 2-3 tablespoons of soft butter. (If you roll the dough out thinly, you might wanna go with 3 tablespoons of butter since you'll have more surface area to work with.) Spread the filling around the rectangle.

Now you roll. Hand roll the dough up along the short length of the rectangle so you have a long tube of kanelsnegle dough. Cut it up into a little over 1/2 inch slices and place each cross section on a baking pan. Try to keep some space in between the snegle (snails) for when they rise. Cover them with a cloth and let them rise for 15 minutes, in the meanwhile preheating the oven to 400 degrees F. Bake for 10-15 minutes (testing if ready by tasting, of course).

This goes beautifully with coffee. Especially when the kanelsnegle are still warm.

Lars' Corner

This section is devoted to pictures of Lars' dishes over time. He is an amazing cook and I have a lot of catching up to do. Fortunately, I think we have slightly different styles, so we both bring something a little different to the table (haha).

Freshly baked bread, Oct. 2006

Scallops in tahini sauce w/parsley and pine nuts, Oct. 2006

Squid stir-fry with udon noodles, Oct. 2006

Thanksgiving turkey with bacon wrap, Nov. 2006

Boeuf bourguignon with mashed potatoes, Dec. 2006

Danish christmas spread, complete with schnapps, Dec. 2006












Steak with roasted sweet potatoes, Jan. 2007

Fish w/onion and mushrooms, pasta, green beans, Jan. 2007

Irish beef beer stew, Mar. 2007

Grilled scallops and scallions, Mar. 2007

Massive lobster w/asparagus side, Jul. 2007

Forty clove garlic roast chicken in a clay pot - Aug. 2007












[Apparently we forgot to take food pictures during most of 2008]

Tellinas (in Spain), Dec. 2008

Paella (as assistant to head-chef Nathanael), Jan. 2009

Steak with morel mushroom sauce, Jan. 2009

Oysters on the half shell, Mar. 2009