Milk Street Magazine Jan-Feb Recipes

Have you bought any of the Jan-Feb Magazines I’ve been making recipes from? Maybe this post will inspire you to try something new…

From the recent Milk Street (still in stores)…

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…I first made the Chickpea and Harissa Soup (Lablabi) p.22. I love the description “For an older generation, lablabi is hot breakfast. For a younger one, it is late-night after-club grub.” For John and I it was just a weeknight dinner for 2 (which made enough to feed an army by the way.) Here’s where I got creative. You basically had to sauté the ingredients and then add the chickpeas and water. I thought “hey! why don’t I forget about soaking and cooking the chickpeas first. I could just cook it all in the Instant Pot together”. You  know dried chickpeas are the best right…

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Instant Pot time!

You know what? It worked brilliantly! There are 3 quarts of broth in this soup which was more than enough to cook the chickpeas…

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Saute function first
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Toast up those spices
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Ready to pressure cook for 45 min
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All done kids
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Look at those gorgeous gems

There was no lack of fixin’ madness with this soup. Cilantro, capers, parsley, green olives, toasted sourdough croutons…you name it! I recommend adding some diced preserved lemon…

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Finished Product
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Those eggs! Great soft boiled egg tips in the recipe. Steam for 7 min then directly in ice water. Perfect softies every time!

Next up was an interesting take on Guac, Colombian Avocado Salsa (Aji de Aguacate) p.24. Avocado is mashed with some hard boiled egg then mixed with a tangy vinegar herb and chilli mix, topped with larger chunks of egg and tomato…

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The magazine suggests it could be traditionally served on patacones (double fried plantains) so why not try those too! I looked to the Nomnom Paleo app and my foodie friend Moody Little Kitchen for some advice. I think they turned out pretty well for my first go. You are meant to find green plantains but that’s not always easy at a Zehrs in the middle of an Ontario winter so yellow ones had to do (they just made them a bit sweeter which was fine)…

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John’s seal of approval

I really liked the addition of the egg. I can see trying my usual, memorized version of guac with some hard boiled goodness. Let me know if you give it a go!

 

 

 

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