Escarole & Orange Salad

I had a lovely head of Escarole in my produce co-op box this week. We used our last set of bitter greens (kale) in a wonderful soup, so I wanted to try something different if I could this time. Escarole is often used in salads or served as a side dish, I chose this recipe from Cooks Illustrated because I love orange segments in salads, and the vinaigrette intrigued me. It did not disappoint, the flavor was wonderful. You need to eat an escarole leaves with an orange segment, some almonds & some olive pieces in the vinaigrette all in one bite to get the full effect of all these wonderful flavors mixing in this salad - the olive & orange offset the bitter flavors of the escarole in a delicious way, and the crunch from the almonds was wonderful. I served it with a cauliflower soup and it was a fantastic dinner. Yum.
Escarole and Orange Salad with Green Olive Vinaigrette
(From Cooks Illustrated)

In this salad, when arranging the orange segments on the greens, leave behind any juice that is released; it will dilute the dressing.

Serves 4 to 6

2 tablespoons sherry vinegar (basalmic is a fine substitute)
1/2 cup chopped green olives
3 medium shallots , minced (about 1/4 cup)
1 medium clove garlic , minced
1 teaspoon grated orange zest
1/3 cup olive oil
Table salt and ground black pepper
1 large head escarole , washed, dried and stemmed (about 9 cups lightly packed)
2 large oranges , segmented
1/2 cup slivered almonds , toasted in small dry skillet over medium heat until golden, about 7 minutes


1. Whisk vinegar, olives, shallots, garlic, and orange zest in large bowl; whisk in oil. Season to taste with salt and pepper. Add greens; toss to coat.

2. Divide dressed greens among individual plates, arrange a portion of orange segments on greens, and sprinkle with almonds. Serve immediately.

Lemon Layer Cake

I guess I've been interested in meringues lately...this cake asked me to make it! It was a lovely delicious Easter dessert. While mine is not as pretty as the Cooks Illustrated photo, it was very tasty. Almost like a lemonade pie filling between cake layers with a soft meringue frosting. Tart & sweet, full of lemon flavor. It was so delicious, I didn't think to take a picture until it was half gone! :)


Lemon Layer Cake
(From Cooks Illustrated)

The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with a rubber spatula to loosen it before spreading onto the cake. For neater slices, dip a knife into hot water before cutting the cake. Leftovers can be stored covered in the refrigerator, with the cut side of the cake covered tightly with plastic wrap, for up to 3 days.

Serves 10 to 12

Lemon Curd Filling
1 cup fresh lemon juice from about 6 lemons
1 teaspoon gelatin (powdered)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/8 teaspoon table salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen

Cake
2 1/4 cups cake flour (9 ounces), plus extra for pans
1 cup whole milk , room temperature
6 large egg whites , room temperature
2 teaspoons vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool
Fluffy White Icing
2 large egg whites
1 cup granulated sugar (7 ounces)
1/4 cup water
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon corn syrup


1. FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl; sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling. Whisk eggs and yolks in large nonreactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over medium-low heat, stirring constantly with heatproof spatula, until mixture registers 170 degrees on instant-read thermometer and is thick enough to leave trail when spatula is scraped along pan bottom, 4 to 6 minutes. Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated. Pour filling through fine-mesh strainer into nonreactive bowl (you should have 3 cups). Cover surface directly with plastic wrap; refrigerate until firm enough to spread, at least 4 hours.

2. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans and line with parchment paper. In 2-cup liquid measure or medium bowl, whisk together milk, egg whites, and vanilla.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking powder, and salt at low speed. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes. With mixer running at low speed, add remaining 1/2 cup milk mixture; increase speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly between cake pans; using rubber spatula, spread batter to pan walls and smooth tops.

4. Bake until toothpick inserted in center of cakes comes out clean, 23 to 25 minutes. Loosen cakes from sides of pans with small knife, cool in pan 10 minutes, then invert onto greased wire rack; peel off parchment. Invert cakes again; cool completely on rack, about 1 1/2 hours.

5. TO ASSEMBLE: Following illustrations below, use serrated knife to cut each cake into 2 even layers. Place bottom layer of 1 cake on cardboard round or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on cake, leaving 1/2-inch border around edge; using cardboard round, gently replace top layer. Spread 1 cup filling on top. Using cardboard round, gently slide bottom half of second cake into place. Spread remaining cup filling on top. Using cardboard round, place top layer of second cake. Smooth out any filling that has leaked from sides of cake; cover with plastic wrap and refrigerate while making icing.

6. FOR THE ICING: Combine all ingredients in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bowl touch water). Cook, stirring constantly, until mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Using icing spatula, spread frosting on cake. Serve. (Cake can be refrigerated for up to 1 day before serving.)

Orange Meringue Pie

Happy Pi Day! (3/14). In celebration of pi day, we made an orange meringue pie. Yummy yummy! Not as tart as lemon meringue, full of happy orange flavor and topped with a tasty meringue topping. What more could you want?

(Great thing about this recipe is having all the ingredients on hand and no trips to the store!)

Orange Meringue Pie (from About.com)

• 1 baked pie shell, 9-inch, cooled (I always use Martha Stewart's pate brisee recipe)
  
• 1 cup sugar
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup warm water
• 1/2 cup orange juice
• 3 egg yolks
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 tablespoons finely grated orange peel
• Meringue Topping, below

In a medium saucepan, combine sugar, flour, and salt. Stir in warm water and orange juice. Cook over low heat, stirring constantly, until mixture thickens and begins to boil. Set mixture over boiling water and continue cooking for about 10 minutes longer.Beat egg yolks lightly then beat a little of the hot mixture into them. add the egg yolk mixture back to the hot mixture in top of double boiler, whisking well. Cook 5 to 7 minutes, stirring constantly. Remove from over the hot water. Blend in the butter, lemon juice, and orange peel.

Let mixture cool, then pour into cooled baked pie crust. Spoon meringue (below) onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.

Meringue Topping

• 3 egg whites
• 6 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla, optional

Beat egg whites until frothy; add cream of tartar and continue to beat until stiff enough to hold up. Add sugar gradually and continue beating until stiff and glossy. If desired, add vanilla or other flavoring.

Potato, Chorizo, Kale Soup

We joined a local organic food co-op and the fun ingredient this past week was several bunches of beautiful purple kale. I went recipe hunting for how best to use it, and we settled on this soup recipe from Cooks Illustrated.

I don't have linguica sausage, but I did find chorizo and we used that. That sausage, potato & kale combo in this very simple soup is extremely delicious and fun.

We didn't roast a turkey first, but had leftover broth in our freezers from our Thanksgiving turkeys - this was an excellent use of that. It also made the soup very easy to make, since the broth was already done. It would be a great reason to make a roast turkey too though. Roast turkey dinner one night, leftover turkey sandwiches the next day, and this awesome soup for dinner another night? Sounds like an excellent plan for turning 1 turkey into 3 nights of dinners to me. Yum.

I know I've been a bit slack on pictures of the food as of late. Dinner pics are hard when all I want to do is eat the food, not photograph it! Everyone in my house liked this soup. It was delicious!

(Time to make after broth is done - about 30 minutes)

Turkey Soup with Potatoes, Linguica, and Kale

Linguiça is a garlicky Portuguese sausage. Chorizo sausage can be used instead.

Makes about 3 quarts, serving 8 to 10

Basic Turkey Stock
1	turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1	large onion , peeled and halved
1	large carrot , peeled and chopped coarse
1	large rib celery , about 4 ounces, chopped coarse
3	medium cloves garlic , unpeeled and smashed
2	cups dry white wine
1	bay leaf
5	sprigs fresh parsley leaves
3	sprigs fresh thyme
Soup
2	pounds boiling potatoes , unpeeled and cut into 1-inch pieces
2	teaspoons minced fresh savory leaves
	Table salt and ground black pepper
12	ounces linguiça sausage , cut into 1/4-inch-thick rounds
1	bunch kale (about 12 ounces), washed, stems removed, and leaves cut into 1/4-inch strips (about 9 cups, packed)

1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.

3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add potatoes, savory, and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potato masher until no large chunks remain and potatoes thicken soup slightly. Return to medium-high heat, add sausage and reserved shredded turkey meat from stock; bring to boil, then reduce heat to medium-low, cover, and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve immediately.

Beanie Weenies

We had this for dinner and it was a big hit. The recipe and story come from a lovely blog called Homesick Texan. She writes great posts that have yummy food with a great story behind them. I hadn't thought of beanie weenies in years but was inspired to make this after reading her post.

The flavor was wonderful, spicier than we expected but sweet and rich with the molasses flavoring. It stewed on the stove most of the afternoon. If you've ever liked Pork & Beans, or added hot dogs to them when you were a kid, you'll enjoy this version.

Beanie Wienies for Grown-Ups (from Homesick Texan)
Ingredients:
1 pound of pinto beans
1 onion, diced
4 cloves of garlic
1/4 pound of salt pork, diced
1 tablespoon canola oil
1/2 cup molasses
3 T chile powder (I used a mix of ancho and chipotle chile powders)
1 teaspoon pequin or cayenne
2 teaspoon mustard powder
1/4 cup brown sugar
1 cup of black coffee
Pinch of baking soda
8 good-quality hot dogs, sliced into ½ inch thick slices

Method:
1. Preheat the oven to 300 degrees.
2. Soak the beans in a pot filled with 8 cups of water overnight, or do a quick soak by boiling the beans in 8 cups of water and then covering the pot with a lid for one hour.
3. Heat the canola oil in a large pot on medium, and sauté onions until translucent, about 10 minutes.
4. Add the garlic and cook for a couple of minutes.
5. Stir in the molasses, chile powder, cayenne, mustard powder and brown sugar.
Add the soaked beans, and stir in coffee, baking soda and diced salt pork.
6. Add enough water to cover beans with two inches of water.
7. Cover the pot, and place in the oven. Leave alone for 2 hours.
8. After two hours, stir beans, add more water if needed, cover and then leave in the oven for 30 minutes to an hour, depending on beans tenderness.
9. Take pot out of the oven, and taste beans. Make taste adjustments with mustard powder, chile powder, and molasses if necessary. The beans should be tender at this point. If they're not, cook covered a while longer until they are.
10. Turn up heat to 400 degrees, uncover pot, and add hot dogs and cook for 30 more minutes or until sauce is thick.

Chocolate Berry Tart

Just under the radar, thanks to the extra day this month, I give you this month's Chocolate Therapy challenge: Chocolate Berry Tart

I have never made a dessert tart, so this was a new experience for me. It was surprisingly easy, and beautiful, even easily fixed after my son's hand fell into it! :D

I think there are many possibilities for variations on this tart, and that it makes a great company piece - but also is wonderful for just for fun with the family, since it has lots of fruit, it's got the health factor going sort of.

It is so simple, my son could have done most of it. Bake a shortbread crust, make a chocolate pudding like center, cover with whipped cream and then berries. Why haven't I made this before?

I'm not entirely sure if I made the chocolate pudding part right - it was a very soft set; it didn't hold its shape when cut. And the shortbread crust - well, I've never made shortbread, so I wasn't really sure how to shape it. It all worked out fine in the end though!

(Updated to say that the leftover's held their shape very well the next day before being consumed, so maybe it just needs more than 4 hours!)

What a great recipe for expanding my dessert and chocolate horizons!

Chocolate berry tart

Shortbread crust
makes a single crust
9 1/2 Tbs unsalted butter, room temp
5 Tbs powdered sugar
1 tsp vanilla extract
1 C plus 3 Tbs flour
Cream butter, sugar and vanilla until light and fluffy about 1.5 mins. Add flour and mix until light and fluffy about 2 mins. Gather dough in ball and press into bottom and sides of a 9 or 10 inch tart pan. cook at 300 F for 40-45 mins, let cool before filling.

filling
1 oz unsweetned chocolate
1/2 C plus 2 Tbs semisweet chocolate chips
1/4 C plus 2 Tbs milk
1/2 C plus 2 Tbs heaving cream
1 1/2 Large egg yolks (hold yolk in hand and cut in half with butter knife) at room temp
1 tsp vanilla
1/2 tsp expresso powder (which I leave out, or sub with dutch cocoa)

topping
1/3 C whipping cream (with 1 T sugar and 1/4 tsp vanilla to flavor)
1 pint ripe berries

Chop chocolates fine (food processor 20 seconds). Heat milk and cream in small sauce pan over low heat until JUST boiling, about 5 mins, remove from heat. Add egg yolks, vanilla and powder to chocolate and process. While processor is running pour hot cream and milk and process until chocoalte is melted. Scrape bowl and process a few more seconds. Let cool to lukewarm, about 10 mins, and spread in shell. Chill at lest 4 hours in refrigerator. Before serving whip up cream (and sugar and vanilla) and spread over the tart, distribute berries.

Good Eats Chocolate Truffles

I love to watch Good Eats. The science mixed with good recipes makes for good entertainment at my house. Recently Alton Brown did a series on chocolate and made truffles. Having recently made these, I was interested in his different techniques. I had to try them and see if they made it easier, and they did, even without all the equipment he has. (I don't have a melon baller or ice cream scoop, just a spade!)

I didn't take a photo, which is a horrible shortcoming, and you'll just have to use your imagination, or go look at his photos and believe that mine looked that good. However, these were extremely delicious and yummy. I learned that you want dutch cocoa for rolling the truffles in and also tried crushed peanuts. Very yummy. I also tried the semisweet crunchy coating layer over the ganache, with some success, making them taste even more like fancy store bought truffles. The only thing I changed was that I omitted the alcohol, preferring non alcoholic truffles personally. :)

I also used Ghiradelli bittersweet chocolate for the ganache filling and it was worth it! :) Yum! The recipe can be found at this link. Here is an awesome fan page someone made to the show, very helpful in finding recipes and other interesting info.

Hot & Sour Soup

Nigella Lawson was an unknown sensation to me until this month. I have watched several episodes of Nigella Express & checked out six different cookbooks to try and learn something about this cooking celebrity that I had missed.

Her cookbooks are fun to read. I especially enjoyed Feast, which was all about special occasion foods. There were many interesting and appealing recipes to pick from, however the one that jumped out to me was a hot & sour soup recipe in Nigella Bites. My DH loves hot & sour soup and yet we've never tried making it at home.

While Nigella assured us that the ingredients were easily obtained at regular supermarkets, it took 3 stores for me to find everything, the tom yam paste being the most difficult. I finally found it at a Chinese supermarket.

Once the ingredients are obtained, the recipe is very quick and simple to assemble and quite delicious. It really qualifies as an express meal that sounds fancy, but is quick and simple, with wonderful flavor.

My apologies for the bad picture! I did use the kaffir lime leaves & lemongrass, obtained at the fancy store here, though all the greenery has sunk to the bottom in my photo, not to mention the way the bowl is all splashy. Sorry! It really looks more appealing in real life!

See the rest of the Weekend cookbook challenge entries this month at this link: http://foodiechickie.blogspot.com/2008/03/thank-you-to-everyone-who-participated.html

6 1/2 cups chicken stock
1 heaping tablespoon tom yam hot & sour paste
4 kaffir lime leaves, finely chopped, optional
1 stick lemongrass, tender inner part only, roughly chopped
juice of 1 lime
4 tablespoons fish sauce (nam pla)
2-3 small jalapenos or fresh red or green chilies, finely chopped
1 teaspoon of sugar
1 1/2 cups plus 2 tablespoons straw or button mushrooms, halved or quartered according to size
1 pound 2 ounces peeled raw shrimp, thawed if frozen
5 small scallions, cut into short lengths and then into strips
small bunch cilantro, chopped

Heat stock and tom yam paste in large saucepan with lime leaves, lemongrass, lime juice, fish sauce, chilies and sugar. Bring to a boil, add the mushrooms and simmer for a couple of minutes, then add the shrimp and scallions and cook for a further 2-3 minutes, or until the shrimp are cooked but still tender. Sprinkle with a little cilantro and put more on the table for people to add themselves as they want.

Creme Brulee

I bought a torch this month to use with creme brulee. Mostly because last month on the clearance rack at Williams & Sonoma, I bought a book devoted to creme brulee. I have always loved this dessert at restaurants, the creamy, silky, custard under a cracking sugar shell.

However for my first attempt at the dessert in my own home, I turned to my favorite authoritative source for cooking, Cooks Illustrated. Various creme brulee recipes all have the same basic ingredients: egg yolks, whipping cream, sugar, vanilla beans. The quantity of each and the way in which it is prepared determines how good your recipe turns out. Following Cooks Illustrated recipe, I had total success and we enjoyed silky delicious creme brulee with great flavor. It is so good, and yes, you have to have a torch to finish the tops. Mine happens to be a hardware store version instead of the fancy version at the food stores, but hey, it still worked. :)

Yes, I'm aware that my picture is lame. Sorry. Sometimes eating the food is more important to me than getting an awesome photo.

Classic Creme Brulee

4 cups heavy cream, chilled
2/3 cup granulated sugar
pinch of table salt
1 vanilla bean, halved lengthwise
12 large egg yolks
8-12 teaspoons turbinado sugar

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.
4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.
6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.

Chicken mole & pickled vegetable salad

The Flexitarian Table is my big favorite cookbook find of the past year. I am pretty sure that Every. Single. Recipe. is delicious and amazing. For V-Day I decided to try his Chicken Mole Negro & Pickled Vegetable salad recipe.

If you have never had a mole sauce, you've been missing out IMHO. It is one of my favorites because there's chocolate in it! It is a spicy, flavorful sauce that goes wonderfully on chicken and with rice or masa harina. I served it with rice for simplicity.

The pickled vegetable salad was an adventure for me, but was delicious & easy! I love things that can be mostly completed ahead of time and don't require much prep anyway. That's what this is. Even my kids liked the veggies in this salad, they had so much fun flavor.

I have to admit that I did not like the tempeh mole version as much as I would have expected. Maybe I cooked the tempeh wrong, but it was not nearly as awesome as the chicken mole version. (I always make both the vegetarian and meat eating versions of the meals so we can compare.) It was good, but not mouthwateringly delicious as the chicken. It was kind of dry actually. Hmm.

Well here are the recipes, which I really think you will like. :) Note that this recipe serves 4 adults, you could double the amount of chicken or tempeh if you don't want to make both. Serve with rice or masa.

The vegetables used in the pickled salad are suggestions, you can use other available crunchy vegetables. The chilies give a bit of heat to the brine. The vegetables make a great snack right out of the jar if you don't want to serve it in the salad.

Chicken or Tempeh Mole (from Peter Berley's the Flexitarian Table)
Mole sauce:
1/4 cup Vegetable oil
2 large dried ancho chilies
3 cups hot water
1/2 cup finely diced onion
1/4 cup unsalted dry-roasted peanuts
1/4 cup blanched whole almonds
1/4 cup raisins
2 Tbsp sesame seeds
2 Tbsp pumpkin seeds
1 tsp cumin seeds
2 chipotle chilies in adobo sauce, seeded
Sea salt or kosher salt
1 ounce bittersweet chocolate, broken into pieces or chopped
1 cinnamon stick

Chicken:
1 3 lb chicken, cut into 8 pieces, skin removed
2 tsp sea salt or kosher salt
Freshly ground black pepper
1 Tbsp extra virgin olive oil

Tempeh:
2 Tbsp extra virgin olive oil
2 8 oz packages tempeh, cut into 1 inch squares
1 cup water
1/2 tsp sea salt or kosher salt

Lime wedges, for serving
Chopped cilantro or scallions for garnish

In a medium skillet, heat the oil over medium heat. Add the ancho chilies and fry, turning with tongs, until they blister, (take care not to burn them.) Transfer to a plate to cool. Set skillet of oil aside.

Meanwhile, season the chicken pieces all over with the salt and pepper and refrigerate for 1 hour.

When the ancho chilies are cool enough to handle, break open and discard seeds. Place chilies in bowl and cover with the hot water. let soak until soft, 15-20 minutes. Drain, reserving soak liquid.

Return skillet to medium heat and add the onions and cook, stirring until softened, 2-3 minutes. Add the peanuts, almonds, raisins, and all the seeds and toast until nuts and seeds are fragrant and raisins are puffed, 8-10 minutes.

Using a rubber spatula, scrap contents of pan into a blender and set skillet aside. Add chipotle chilies, 1 tsp salt and softened ancho chilies and 1 cup of soaking liquid. Puree, gradually adding remaining liquid, until mixture is smooth.

Return mixture to skillet and bring to a simmer over medium heat. Add chocolate and stir until melted. Add cinnamon stick, reduce heat to low and simmer gently until mole thickens, about 20 minutes. Remove from heat and discard cinnamon stick. Season with additional salt to taste and set aside.

Wick moisture from chicken with paper towels. In heavy 10 inch skillet or 3 qt casserole, heat oil over medium heat and add chicken and cook, turning occasionally, until lightly browned on all sides, about 15 minutes. Pour in half the mole and simmer until the chic ken is cooked through, about 20 more minutes.

Meanwhile, in another skillet or casserole, heat oil over medium heat and add the tempeh and cook, turning frequently until lightly browned all over, about 10 minutes. Add the water and salt to the pan and bring to a boil. Cover and let simmer for 8 minutes.

Drain tempeh and return to pan, pour in remaining mole and bring to a simmer, simmer covered for 20 minutes.

Serve the mole garnished with chopped cilantro or scallions and lime wedges.

Pickled Vegetable salad
Brine:
4 cups water
2/3 cup cider vinegar
3 Tbsp kosher salt
2 Tbsp sugar
1 tsp coriander seeds
1 tsp cumin seeds
5-6 small dried red chilies or 1/2 tsp red pepper flakes
2 bay leaves
Vegetables:
1 small onion, thinly sliced
2 medium carrots, peeled and thinly sliced
1/2 medium cauliflower, cut into florets
1 fennel bulb, trimmed, cored, and sliced
1/4 medium head red cabbage, cored and thinly sliced

1 large bunch arugula or 1 head butter lettuce, trimmed or cored and torn for serving
Extra virgin olive oil for serving
sea salt or kosher salt and freshly ground black pepper

In a large saucepan, combine all ingredients and bring to a simmer over medium high heat. Reduce the heat slightly and simmer for 3-4 minutes. Remove from heat and let cool.

In a large bowl, toss together vegetables. Transfer them to a 2 quart jar and cover with brine. Cover jar and refrigerate for at least 2 days and up to 4 months. To serve: gloss the arugula or lettuce with a little olive oil, season with salt and pepper and toss with some of the pickled vegetables.