Archive for September 2015

Chile Verde, Broccoli Cake

leave a comment »

I made this chile verde from Serious Eats in the slow cooker the other night, but used only 2 lbs chuck roast, and instead of canned diced chile, I used 4 or 5 hot Hatch chile peppers that I had roasted in the toaster oven (450 degrees for like an hour, I think, let them cool then scraped the interior out; they were the impetus for this recipe in the first place, as we went to Hy-Vee and there was a huge display of sweet and hot Hatch chiles, long curly waxy green things, smelling fresh and fragrant and divine, and I had to buy some):


  • 4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 (4-ounce) can diced chile (mine were mild, your choice)
  • 1 (14.5-ounce) can diced tomatoes
  • 10 tomatillos, diced (peel off the outer wrapper, if they have one)
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons sage
  • 1 tablespoon oregano
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 cup chopped cilantro leaves


Use a 6-quart slow cooker. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used a handheld chopper). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top. Cover and cook on low for 8 to 10 hours, on high for 6 hours, or until the meat shreds easily with a fork. Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream.

And I am currently making an Ottolenghi-inspired savory broccoli cake:

Broccoli Cake

1 onion, diced

1 large head broccoli, cut into smallish florets

1 cup crumbled feta cheese

1 1/2 cups flour

2 1/2 tsp baking powder

2 Tbsp fresh basil, chopped

1 tsp dried rosemary

4 eggs

1 Tbsp extra virgin olive oil

1/4 cup pine nuts



Preheat the oven to 350 degrees. Line a 9-inch springform pan with parchment paper.

Saute the onion until browned, then remove from the heat. (I cooked mine in bacon fat!)

Bring a large pot of salted water to a boil. Add the broccoli and cook for 4 minutes. Drain and shock with cold water and ice.

Mix together the broccoli and onion with all the other ingredients, reserving about 2 Tbsp of pine nuts.

Pour the batter into the prepared springform pan and smooth down until level. Sprinkle the reserved pine nuts over the top.

Bake for 45 minutes.


Written by orata

September 15, 2015 at 11:27 am

Posted in recipes

Tagged with

Dood peda (milk balls)

leave a comment »

I think I’ve posted the “hard” version of dood peda on this blog sometime before. These are ultra-sweet little caramelized milk balls somewhere between candy and pastry. My mother-in-law found an easy version that takes only 10 minutes:

  • 3/4 stick butter (1/2 stick might be enough)
  • 1 14-oz can sweetened condensed milk
  • 1 cup nonfat powdered dried milk
  • 1 pinch ground cardamom
  • 1 pinch saffron threads
  • Optional: slivered almonds or shelled pistachios to garnish

Cook everything together for 10 minutes. (I think this would be improved by cooking it longer so the sugars caramelize, but it’s delicious only cooked for 10 minutes.) When cool enough to handle, shape into little flattened balls of about a tablespoon in size, and garnish with an almond or pistachio.

Written by orata

September 4, 2015 at 3:58 pm

Posted in recipes

Tagged with