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Recipes ’ Category

North African Cauliflower Salad and Heidi Sandwich Recipies

Since I’m just knitting up a storm over at Holla Knits and don’t really have anything fun to report on the Sweatshop front, I figured I’d share a couple recipes instead of double sharing my knitting work across two blogs. Because if there is one thing I love as much as knitting, it’s food.

North African Cauliflower Salad and Heidi Sandwich

For the record, I am not a salad person. When someone orders a salad at a restaurant I want to punch them. But for some reason PT and I stopped into Black Sheep Pizza last summer, and for some reason were reading the salad descriptions, and for some reason we couldn’t say no to ordering their North African Cauliflower Salad. And it was the best salad I’ve ever eaten.

North African Cauliflower Salad

From Jordan Smith, chef/owner of Black Sheep Coal Fired Pizza

Makes 6 to 8 servings (or like 4 if you are PT and me)

Charmoula dressing:
3 cloves of garlic, minced
1 bunch cilantro, finely chopped
2 tablespoons paprika
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/2 teaspoon ground caraway
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1-1/2 teaspoons kosher salt
2 lemons, juiced, or about 1/4 cup of lemon juice, or 1/2 a grapefruit
1/2 cup olive oil

Salad:
1 small head cauliflower
2 large carrots
1/2 cup raisins
Kosher salt to taste
1 bunch arugula
1 ounce crumbled feta

To make dressing: In medium bowl, combine garlic, cilantro, paprika, coriander, cumin, caraway, cayenne, black pepper and salt. Stir in lemon juice and olive oil. let rest for 30 minutes for flavors to come together. Cover. Refrigerate until ready to use.

To prepare vegetables: Remove leaves and core cauliflower. Separate into florets. Starting from stem side of florets, slice 1/4-inch thick. Place in large bowl. Shred or finely julienne carrots. Add carrots to cauliflower.

To assemble salad: Add raisins to bowl. Add 4 ounces dressing. using rubber spatula, mix well, adding more dressing if necessary. Add salt to taste. Add arugula. Toss lightly. Turn salad out onto platter. Sprinkle with feta.

We are lucky to have a coop nearby where we can get spices in bulk, because there is a lot of weird stuff in that dressing! You can sub allspice for the coriander and caraway.

Heidi Sandwich

When PT and I were just in Spain we came across this sandwich in some bar in Bilbao, and that is about as specific I can be. The sandwich was called Heidi, and it is amazing.

Heidi Sandwich

Makes 4 servings

1 small crusty baguette
herbed goat cheese
brie
1 apple, thickly sliced
balsamic vinegar
butter lettuce, or any leafy greens

Cut the baguette in half, and in half to open it, and lightly toast it. Drizzle both sides with balsamic vinaigrette. Spread goat cheese on one side and brie on the other. Layer apples and lettuce leaves. Smash sides together and enjoy!

SANDWICH and SALAD!

PT and I will be eating this meal all summer long!

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Recipe: Cinnamon Raisin Bagels

About a month ago I mentioned I was cooking a lot more since I’ve been back in Minneapolis, and showed off some bagels I had made. Well, that was only the tip of the iceberg. I’ve been making a million bagels and perfecting my recipe, and with the help of my friend Stefanie and her bagel recipe recommendation, I’ve finally got a cinnamon raisin bagel recipe I’m ready to show off.

Cinnamon Raisin Bagels

Adapted from Sophisticated Gormet’s New York Style Bagels recipe

Cinnamon Raisin Bagels!

Ingredients:
2 teaspoons of active dry yeast
1 ½ + 3 tablespoons of granulated sugar
1 ¼ cups of warm water
3 ½ cups (500g) of bread flour or high gluten flour, and more for kneading
1 ½ teaspoons of salt
2 tablespoons cinnamon
3/4 cup raisins

Follow the directions for New York-Style Bagels:

1. Use only 1 1/2 tablespoons of sugar in the water and yeast mixture.

2. Add cinnamon and remaining sugar to flour and salt mixture.

3. As directed.

4. Kneed the dough for 8 minutes as directed, then start working in raisins, sprinkling about 1/4 cup raisins on counter top and kneading them into the dough until all of the raisins are worked in.

Follow the rest of the recipe like normal. I have been letting my dough rise for 2 hours instead of 1 because that has been how long it takes for it to double in size, and I also let my bagels rise before boiling on top of the warming oven so they grow a bit, too.

Ready to EAT!

They are so good we can imagine a morning without them! I know you will love them, too.

Cooking Up a Storm

One of my favorite things about being back in Minneapolis for the winter is that all of my cooking materials are up here. I’m back with my pots and pans, my crock pot and gigantic stock pot, my emulsion blender, my bread maker! We are all back together again, and I’ve been cooking up a storm.

Bagel Sponge!

Making my own bagels has been on my list for a long time, and after visiting my friend Katie the other week right after she made her own bagels, I was re-inspired.

Bagels Boiling!

I found this recipe on pinterest and, without reading it, started working. And, JUST LIKE WHEN YOU DON’T READ AHEAD IN A KNITTING PATTERN, after I was about 8 minutes into kneading for 30 minutes, I glanced at the recipe and noticed it was divided into two parts: day one and day two.

Soysage, Egg, and Cheese Bagel Sandwich!

The bagels turned out great. A little dense, but very good. I’ll be making more soon, since PT and I are eating like 4 a day. I’m sure as hell trying a different recipe, though! A one day recipe.

Gratuitous Cute Pudge Rodriguez Pic

A couple other fun things to mention! I was included in Lisa Shroyer’s 8 Designers to Watch in 2012 list, which blows my mind. But, let’s be honest, it’s completely true. With Holla Knits launching in a couple months, my work with WORK+SHELTER and a trip to India scheduled, and the (secret) promise of a book, 2012 is going to be my bitch.

I was also included in this week’s Best of the Web collection on Pocketchange!

Slippers off and I’m back in the kitchen! This barefoot only rule is killing me, though. It’s cold up here!

Seriously Well Used Pizza Crust Recipe

I talk about pizza a lot. I eat pizza a lot. I make pizza a lot. I love it. If there were a breakfast pizza option it would be the perfect food.

That is why it came as a shock to me that I have never put my pizza crust recipe on the blog. What gives, Allyson? I use this recipe so much it’s taped to the wall in my kitchen.

Seriously Well Used Pizza Crust Recipe

Makes 2 9″ round cake pan sized individual pizzas, or 1 regular pizza pan’s worth of pizza. It is easily double-able if you are planning on eating a ton of pizza.

Ingredients

1 1/2 tsp yeast

1/2 tsp salt

Pinch of sugar

1 1/2 tbsp olive oil

Scant cup of nearly boiling water

1 cup white flour

1 cup whole wheat flour

1/4 cup cornmeal

1. Heat water on the stove until warm but not boiling. Move to small bowl and dissolve yeast, salt, and sugar. Let sit until foamy, about 10 minutes.

2. Mix flours and cornmeal in large bowl. Make a well and pour in yeast mixture and olive oil. Make sure the water has cooled before you mix it up with your hands! Kneed until mixed.

3. Cover with damp towel and let rise for 30 minutes. Meanwhile mix up your sauce and cut your veggies! If after 30 minutes your dough doesn’t look any different don’t worry! It turns out great whether it rises or not.

4. Preheat oven to 425. Press out dough into whatever pan you are using. Dress pizza and cook for 15-25 minutes depending on how thin or thick it is, and how crispy you want it. Just keep an eye on it!

Enjoy!

Baked Shells in ‘Meat’ Sauce Recipe

I get some weird-o cravings, and the other night I got a mean one for some cheesy baked pasta and chili. At the same time. So I got a little creative and threw some black beans and kidney beans into my pasta sauce, threw it in the oven and out came a seriously amazing dinner PT and I both inhaled like there was no tomorrow.

The next night all I wanted to do was make that baked pasta with beans again. It was blinding! I couldn’t think of anything else.

‘PT, what are you thinking for dinner tonight?’ I called PT desperate for anything to get my mind off the pasta.

‘You know,’ PT said. ‘I kind of just want that baked pasta we had last night.’

Done! Only the second time I wrote down the recipe for y’all.

Bakes Shells in ‘Meat’ Sauce Recipe

Ingredients

Ingredients

Ingredients (for 2)

1 tbsp olive oil

1/2 onion, chopped

3 cloves garlic, diced

4 oz whole wheat shells

2/3 cups beans – I used half kidney, have black

2 tbsp tomato paste

1 14 oz (or 1/2 a 28 oz can, like I used) tomatoes – diced, stewed, crushed, whatever!

Oregano, crushed black pepper, fennel seeds, or whatever spices you prefer, to taste

Cheese – I used Parmesan but would have loved to use mozzarella – as much or as little as you want

Directions

1. Cook pasta till al dente. Drain and set aside if it is finished cooking before you are ready for it.

2. Meanwhile, heat oil in pan or wok. Saute onion till translucent, add garlic and continue to cook on low till fragrant; about three minutes.

Bringing it all to a boil

Bringing it all to a boil

3. Preheat oven to 400. Add tomatoes, tomato paste, beans, 1/4 cup of water, and seasonings to the onions and garlic. Bring to a boil. Carefully stir in shells to coat.

4. Pour mixture into a 8×8 or 9×9 baking dish or pan and distribute evenly. Grate cheese over top.

Ready to go into the oven!

Ready to go into the oven!

5. Bake for 10-14 minutes, or until cheese is browned and sauce is bubbling.

Seriousl. Seriously?! Seriously.

Seriously. Seriously?! Seriously.

I think I know what PT and I will be eating tonight!