30-MINUTE SHAKSHUKA WITH YOGURT RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Yield: 4 servings
|1 teaspoon coriander seeds|
|1 teaspoon cumin seeds|
|6 garlic cloves, divided|
|2 medium shallots, divided|
|1 12-ounce jar roasted red peppers|
|¼ cup extra-virgin olive oil, plus more for drizzling|
|Freshly ground black pepper|
|1 28-ounce can whole peeled tomatoes|
|4 large eggs|
|½ cup plain Greek yogurt|
|Mint leaves and crusty bread (for serving)|
- Place 1 tsp. coriander seeds and 1 tsp. cumin seeds in little piles on a cutting board. Using the bottom of a medium skillet, crush seeds, pressing down firmly with even pressure. You’ll have to do this several times, repositioning skillet to break apart any whole seeds that remain. Transfer seeds to a small heatproof bowl.
- Slice 2 garlic cloves as thinly and evenly as you can; add to bowl with seeds. Finely chop remaining 4 garlic cloves.
- Cut half of 1 shallot into thin rounds and add to same bowl with seeds and garlic. Chop remaining shallots.
- Open jar of red peppers and pour off any liquid. Remove peppers and coarsely chop.
- Combine ¼ cup oil and seed/garlic/shallot mixture in skillet you used for crushing seeds. Heat over medium and cook, stirring constantly with a wooden spoon, until seeds are sizzling and fragrant and garlic and shallots are crisp and golden, about 3 minutes.
- Place a strainer over same heatproof bowl and pour in contents of skillet, making sure to scrape in seeds and other solids. Do this quickly before garlic or shallots start to burn. Reserve oil.
- Spread out seed mixture across paper towels to cool. Season with salt and pepper.
- Return strained oil to skillet and heat over medium. Add remaining chopped garlic and shallot and cook, stirring often, until shallot is translucent and starting to turn brown around the edges, about 5 minutes. Season with salt and lots of pepper.
- Add chopped peppers to skillet and stir to incorporate. Using your hands, lift whole peeled tomatoes out of can, leaving behind tomato liquid, and crush up with your hands as you add to skillet (beware squirting tomato juices). Discard leftover liquid. Season with more salt and pepper.
- Cook shakshuka, stirring often, until thickened and no longer runs together when a spoon is dragged through, 10–12 minutes.
- Reduce heat to low. Using the back of wooden spoon, create four 2″-wide divots in tomato sauce. Working one at a time, carefully crack an egg into each divot.
- Cover skillet and cook, simmering very gently and reducing heat if necessary, until whites of eggs are set while yolks are still jammy, 7–10 minutes. Uncover skillet and remove from heat. Season tops of eggs with salt and pepper.
- Top shakshuka with dollops of yogurt, sprinkle with seed mixture, then drizzle with more olive oil. Finish by scattering mint leaves over top.
- Serve shakshuka with crusty bread alongside.
THE BEST BANANA BREAD RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Bread Recipes
Yield: Makes 1 loaf
|1/2 cup (1 stick) butter, at room temperature, plus more for pan|
|1 cup sugar|
|2 large eggs|
|1 1/2 cups unbleached all-purpose flour|
|1 teaspoon baking soda|
|1 teaspoon kosher salt|
|1 cup mashed very ripe bananas|
|1/2 cup sour cream|
|1 teaspoon pure vanilla extract|
|1/2 cup chopped walnuts or pecans|
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
SAFFRON & YOGURT TAHDIG (CRISPY PERSIAN RICE)
Provided by: stellanspice
Categories: Side Dish
|1 1/2 cups uncooked Mahatma® Basmati Rice|
|2 tbsp butter|
|2 tbsp neutral oil|
|1/4 tsp saffron threads|
|1/4 cup kosher salt|
|1/4 cup full fat plain yogurt|
- Measure 2 cups of Mahatma® Rice's basmati rice. Rinse with cold water until the water runs clear.
- Soak the rice in water and a hefty pinch of salt for 1 hour.
- After 1 hour bring a large pot of water to a boil then add 1/4 cup of salt.
- Drain the soaked rice then add it to the boiling salt water and parboil for 5 minutes.
- After 5 minutes, the rice should puff up slightly and be soft on the outside but still a little hard on the inside.
- Strain into a fine mesh colander and rinse under cold water to stop the cooking. Taste the rice- if it is too salty, rinse it some more.
- Strain the rice well.
- Grind up the saffron threads with your fingers or a mortar and pestle. Dissolve with 2 tbsp of hot water. Let it infuse for 10-15 minutes.
- Mix 1 1/2 to 2 cups of the rice with yogurt, oil, saffron water, and 1 tbsp melted butter.
- Melt the remaining 1 tbsp butter in a non stick pan or dutch oven. Use a little more butter if you're using a pan with a larger diameter, like 10 + inches.
- Add the saffron & yogurt rice, spreading evenly but do not pack it down too tighlty.
- Then add the remaining parboiled rice on top. Poke 6 to 8 holes into the rice using the back of a wooden spoon or spatula. This allows steam to escape so the bottom can get crispy.
- Wrap the lid with a kitchen towel, then cover and turn up the heat to medium for 7 minutes. Then turn the heat down to low for 40 minutes.
- Turn the pot by 1/4 turn every 10 minutes so the bottom cooks evenly.
- When finished, you can use a flexible spatula to carve around the edges to help it come out cleaner. Press down and let the spatula bend underneath the tahdig to release it from the pan.Remove the lid and place a plate upside down over the top of the pot. Carefully grasp both sides and flip it over, then lift the pot upwards to release the tahdig onto the plate.