Hummus

I created this recipe sort of on a whim. We had cans of chickpeas that were just taking up space in the pantry and I wasn't sure what to do with them. I don't like them in salads and, well, that was pretty much the only thing I could think of. That, and hummus. So I threw some stuff in my food processor and started pulsing.

There was one little hiccup. Since I hadn't planned on making hummus, I didn't have any tahini, which is essentially a sesame paste and is usually a staple ingredient in hummus. I did, however, have sesame seeds and sesame oil, so I tossed those in the food processor first to make my own paste.

I know, Martha Stewart, watch out.

Of course, if you're planning ahead and have the opportunity to buy tahini, be my guest. Since I created the recipe without it, I've continued to make mine with just the sesame seeds and oil, so I can't really advise how much or how little tahini to use, but I would say, start with a little and add more gradually depending on how much sesame flavor you like.

You should know ahead of time that this won't give you the super smooth hummus like you buy in the grocery store. It has to do with the little casings that are on the outside of chickpeas, which I'm pretty sure you can remove. A long time ago I read about removing them but I think the process was kind of long and tedious, so I opted out. But if you're really interested, I'm sure you can do some googling and figure it out, although for me, the texture of this hummus is just fine. It's just got a little more body, feels a little more "natural," if you will. (UPDATED: I made chipotle pepper hummus and went to the trouble of taking the skins off. Click over to check out the differences.)

Plus, one of the biggest perks of making your own hummus is the same thing that Fro-Yo retailers nationwide have seriously capitalized on: the mix-ins.

You can add...
Roasted garlic
Pesto and pine nuts
Fresh herbs
Lots of crushed red pepper flakes
Roasted red peppers
More lemon juice, etc. etc.

I'm providing you with just the basic recipe for now, but I expect a full report of any great flavors you dream up.

Hummus

Ingredients:

3 Tbsp sesame seeds
1 Tbsp toasted sesame oil
15.5 oz canned chickpeas, drained, liquid reserved
1 Tbsp olive oil
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 tsp lemon juice

Directions:

1. In the bowl of a food processor fitted with a steel blade, combine sesame seeds and sesame oil. Process 1 minute.
2. To food processor, add chickpeas and process until you get a paste.
3. With processor still running, add olive oil and 1/4 cup of reserved chickpea liquid through feed tube.
4. Stop food processor and scrape down sides. Add spices and lemon juice. Process to incorporate. For a smoother consistency add more reserved liquid a teaspoon at a time until you reach your desired consistency.
5. Serve alongside toasted pita chips and sliced raw veggies. Store in an airtight container in the refrigerator.

Basil Ice Cream

Ok, hear me out.

It's summer. I just got a new mixer with an ice cream attachment (thanks mom!). And I love basil. It's spicy and sweet and so aromatic. When we moved into our new house, starting an herb garden was one of the first things I wanted to do. Sadly, we got a bit of a late start since it was already June, but our mint is growing like a weed, our rosemary isn't dead yet, but (sadly) our basil is already flowering (which Dan tells me is a sign that it's the beginning of the end).

I really wanted to take advantage of our fresh basil as much as possible, and since I can't eat pasta every day of the week for fear that my ass would expand exponentially, ice cream was the next logical step.

Hmm, I should probably work on that logic. Whatever. It's hot and ice cream is like edible air conditioning.

I've tried basil ice cream before, and it tasted like frozen pesto. Now I love pesto, but it's not really what I'm looking for when my sweet tooth is aching for some sugar. Plus, big fresh basil leaves can sometimes have that overpowering flavor of licorice. Not a fan.

But, in this ice cream, instead of blending the basil leaves and incorporating them directly into the custard, I use my basic ice cream base and infuse heavy cream with the herb so the end result is subtle and sweet, flowery, herbal and aromatic. Personally, I think this is best served as an accompaniment to a fruity baked dessert, like blueberry cobbler or mixed berry pie.

Who am I kidding. I eat this straight from the container while standing in front of the open freezer. It's hot and we don't have central air. Don't judge.

 Basil Ice Cream
Makes about 3 pints 

Ingredients:

1 quart heavy cream
1 cup granulated sugar
8 egg yolks
3 stalks sweet basil, leaves and stems

Directions:

1. In a heavy-bottomed sauce pot over medium to medium-low heat*, combine heavy cream, half the sugar, and basil leaves and stems. Bring to a boil.
2. Meanwhile, in a medium bowl, whisk together egg yolks and remaining sugar.
3. Once the cream has come to a boil, remove from the heat and carefully remove the basil. Working about 1/4 cup at a time, add a third of the hot cream to the egg yolks, whisking to incorporate.
4. Whisk the yolk mixture back into the pot with the remaining heavy cream. Return to low heat.
5. Using a wooden spoon, stir mixture constantly until it thickens. Timing for this will vary; use a low heat, and be careful not to let the mixture boil again. Your custard is ready when it coats the back of the wooden spoon and you can create a definitive line down the center with your finger.

 Not ready

Ready!

6. Strain the custard into a bowl set over an ice bath (you can later transfer it to the fridge). Allow to cool completely.
7. Process in an ice cream machine until it is the texture of soft serve. Transfer to a sealed airtight container and place it in the freezer to set fully, about 4-6 hours or overnight.

*Don't be tempted to turn the cream up to high to get it to boil. It won't heat evenly and the cream on the bottom will burn before it boils. Watch carefully, and use a pot large enough to ensure it doesn't boil over.

Orange Glazed Chicken

One of my favorite recipes for roast chicken is Giada's Garlic and Citrus Chicken.

Is it just me or has Giada gotten just a little more annoying lately? And her food seems kind of dumbed-down. Last week I had to watch her put ketchup on meatballs. KETCHUP. Is ketchup Italian? I think not.

The poor condiment choices aside, this recipe of hers is good. It's pretty much my go-to recipe for roast chicken, especially when I want something a little different from your average salt and pepper plain chicken. The only problem is that it leaves you with almost a full can of orange juice concentrate left over. And since we're not living in the 1950s anymore, I'm not just going to mix it up with some water and call it a day. Instead, I used Giada's original recipe as the inspiration for this dish: Orange Glazed chicken. It has a similar flavor profile to the Citrus Roast Chicken but has just a little kick of heat from the sriracha, is much faster to make since you're working with chicken pieces instead of the whole bird, and uses up that extra OJ.

Before we begin, let me say this, BE SURE TO USE ALUMINUM FOIL ON YOUR SHEET PAN! If you don't, the sugars from the orange juice will burn creating a rock hard black sludge that you'll have to scrape off with a metal spatula.

Not that I know from experience, or anything. 

Orange Glazed Chicken
Serves 2-3

Ingredients:
3-4 Assorted chicken pieces (breast, legs, thighs, etc.) bone-in
Olive Oil, salt & pepper
1 cup orange juice concentrate, thawed
1/4 cup chicken stock
1/2 tsp sriracha, or to taste
1 clove garlic, grated
1 tsp fresh oregano, chopped
1/2 tsp salt
1/4 tsp cornstarch (optional)

Directions:

1. Preheat oven to 350. Line sheet pan with aluminum foil. Arrange chicken pieces in a single layer on foil. Drizzle with olive oil and sprinkle with salt and pepper. When your oven has come up to temperature, place the sheet pan on the middle rack and bake for 15 minutes.
2. In a medium saucepan, combine orange juice concentrate, chicken stock, sriracha, garlic, oregano, and salt.
3. Over medium heat, bring the sauce to a simmer. Lower the heat to Low and keep the sauce warm.
4. Once the chicken has been baking 15 minutes, start basting with the sauce. Continue to cook the chicken 10-15 minutes more, basting occasionally. Cooking times will vary depending on the cut of chicken you use. The internal temperature should be at least 160 degrees Fahrenheit.
5. Once the chicken is fully cooked, remove pieces from baking sheet and transfer to a serving dish. Tent with aluminum foil.
6. Bring sauce back to a full boil and let boil for 1 minute. For a thicker sauce, combine cornstarch with two Tablespoons cold water in a small bowl. Whisk to dissolve. Whisk this into your sauce, before bringing it to a boil.
7. Serve chicken with orange sauce on the side, or poured over top.