Recession Recipe
Jan 28th
Episodes » Episode 16: Falafel!
I remember the first time I ever made falafel. I was at Jewish summer camp, 8 or 9 years old, I remember forming the ball and then, like magic, some cute male counselor fried it up right in front of me. I rememer writing a letter to my mom about it; I think it went something like, "AND I MADE MY VERY OWN FALAFEL," except all I really did was form and eat it. If someone told me then that I'd one day take millions (200) viewers on a virtual journey through the entire Falafel making process...I expect 9 year old me would have been very proud, and also really confused.
Anyway, I love making falafel, it involves two things I cherish: my food processor and deep frying. Deep frying anything is sort of a marvelous feet. You start with something mushy and sticky, and you end up with something crunchy and tasty. One could say that a piece of food dipped in the frier for the first time is like a Caterpillar spinning it's first cocoon. Once completed there's something poetic about both things.
HAHAHA
Ingredients
-1 14 oz. can of chickpeas - pat as dry as possible
-1 small onion, roughly chopped
-2 Tbsp finely chopped fresh parsley
-1 tsp salt plus more to taste if necessary
-3 cloves of garlic, chopped
-1/2 cup flour
-1 tsp baking powder
-1 Tbsp cumin
-1/2 Tbsp corriander
-juice of 1 lemon (1 Tbsp)
-1 16 oz. bottle of vegetable oil for frying
Jan 14th
Recipes » Pesto Bows w/ Spinach and Sausage
Ingredients
-1 box of Farfalle pasta
-Pesto (recipe below)
-12 oz. loose leaf spinach (about 2 cups)
-2 green onions, diced
-6 cloves garlic, diced small
-1/2 tsp crushed red pepper flakes
-1/4 cup chicken stock
-3/4 to 1 lb. Italian Sausage - spicy or sweet
-juice of 1/2 a lemon
Pesto
-2 cups fresh basil leaves, packed tight, no stems
-1/3 cup pine nuts
-3 medium sized garlic cloves, minced
-1/2 cup olive oil
-3/4 cup freshly grated Parmessan cheese
-juice of 1/2 a lemon
-salt and pepper to taste
