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Fresh Basil and Tomato Chicken
In a large skillet, warm extra virgin olive oil over medium heat. Add the chicken pieces skin side down and sauté for about five minutes until golden, then flip the chicken and season with 2 teaspoons of kosher salt and freshly ground black pepper. Transfer the cooked chicken to a dish, then set asideWarm another…
Moroccan Chickpea Stew
3 teaspoons saffron3 cups boiling water¼ cup extra virgin olive oil6 garlic cloves, finely chopped1-2 Mexican dried chiles, such as Guajillo1 tablespoon sweet paprika1 teaspoon smoked paprika2 teaspoons salt1 teaspoon pepper3 15 ounce cans chickpeas, drained and rinsed1 14 ounce can chopped tomatoes2 tablespoons tomato paste1 cup roughly chopped cilantro In a medium bowl, using…
Chocolate and Pistachio Dipped Meringues
6 egg whites1 1/2 cups sugar1/4 teaspoon himalayan pink salt4 teaspoons corn starch or potato starch2 teaspoons white or apple cider vinegar8 oz dark chocolate1 cup shelled pistachios, roughly crushed Preheat oven to 400°F. Line two baking sheets with parchment paper. In clean bowl of a stand mixer, use the whisk attachment to beat egg…
The rustic Mushrooms Tart
Ingredients 1 sheet frozen Israeli savory dough or puff pastry, thawed 2 large yellow onions, thinly sliced 1 lb cremini mushrooms, sliced 1 lb shiitake mushrooms, sliced 4 tbsp olive oil, divided 1 sprig rosemary 1 large egg + 1 tbsp water, beaten (for egg wash) Salt and black pepper to taste Instructions Preheat oven…
