Red Pepper Paste

Red Pepper Paste: My Secret Ingredient

Red Pepper Paste

I’m all fired up in the kitchen today! Got my #RedPepperPaste, got my energy, and I’m ready to work! It’s one my of secret ingredients in the kitchen. Something that I always have handy.

In Portuguese, it’s called Massa de Pimentão and there are many versions; some prepare with red bell peppers, some prepare with roasted bell peppers, but I love this version David Leite developed using two kids of paprika at his cookbook The New Portuguese Table. Throw at many recipes, use it as a condiment, a seasoning, and your cooking will improve a million points!

David Leite also wrote a beautiful memoir called Notes On a Banana, a candid, courageous and funny story about family, food, mental illness and sexual identity. I read it in about a week! Highly recommend!

 

Red Pepper Paste

Recipe adapted from The New Portuguese Table, from my dear friend and author David Leite.

Makes about 1 cup

 

2 tablespoons sweet paprika

2 tablespoons sweet smoked paprika

¼ cup dry red wine

8 to 10 garlic cloves

2 bay leaves

1 tablespoons tomato paste

1 ½ tablespoon fresh lemon juice

7 sprigs fresh cilantro

5 sprigs fresh parsley

1 ½ tablespoons kosher salt

¼ teaspoon freshly ground black pepper

¼ cup olive oil

 

  • Dump both types of paprika, the wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt and pepper, into a food processor or mini chop and pulse until the garlic and herbs are minced Scrape down any chunky bits from the sides of the bowl.
  • While the motor is running, pour in the olive oil and continue whirring until the paste is slick and homogeneous, 1 to 2 minutes. Use the mixture immediately, or spoon into a small glass jar with a tight-fitting lid and refrigerate. The paste will keep for up to a month in the refrigerator.

 

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See you next time!

Leticia

 

 

 

Strawberry Cream Cheese Tart

A Pie from the Sky: Strawberry Cream Cheese Tart

In praise of summer, this Strawberry Cream Cheese Tart is the dessert of now!

it’s a pie in the sky, adapted from Nick Malgieri’s cookbook Bake! (Kyle Books 2010)

Strawberry Cream Cheese Tart

 

Strawberry Cream Cheese Tart

Makes a 10-inch or 8 to 10 servings

The dough is enough for 2 tarts

Cookie Dough Tart Crust

¼ cup (52g) slivered almonds

¾ cup (108g) confection sugar

2 ½ cups (405g) all-purpose flour

pinch salt

2 sticks (227g) unsalted butter, cold and cut into pieces

2 large eggs

1 teaspoon vanilla extract

 

Almond Crumb Topping

1 ¼ cup (190g) all-purpose flour

1/3 cup (65g) organic sugar

¼ teaspoon baking powder

¼ teaspoon ground cinnamon

Pinch salt

¼ cup (35g) slivered almonds

8 tablespoons (1 stick) unsalted butter, melted and cooled

 

Strawberry Cream Cheese Filling

1 lb (454g) cream cheese, softened

1 cup confection sugar (more for garnish)

1 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1 lb strawberries, rinsed, hulled, and halved (or quartered if large)

 

  • Prepare the Dough:Combine the almonds and confection sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. No visible pieces of almond should remain. Use a spatula to scrape the bowl.
  • Add the flour and salt and pulse a couple of times to mix. Add the butter and pulse well. Add the yolks and vanilla and pulse until the dough form a a ball.
  • Invert the dough onto a floured surface. Shape the dough into a disk and wrap in plastic wrap. Refrigerate until firm, or at least 1 minute. You can prepare the dough u to 5 days ahead.
  • Bring the dough to room temperature at least 20 minutes before handling. Flour the surface and dough and use a rolling pin to roll the dough into a round disk, adding pinches of flour under and on top of the dough as needed.
  • Warp the dough on the rolling pin, lift it onto the tart pan, and unwrap. Fit the dough into the pan, making sure it’s flat against the bottom and sides of the pan. Trim away the excess.
  • Plate the tart pan in the refrigerator and chill for at least 20 minutes before blind baking.
  • Pre-heat the oven to 350˚F. Line the crust, bottom and sides with a parchment paper and fill with dry beans. Bake until the crust is dry and looking set, about 10 minutes. Remove the paper and beans and return the tart to bake until the crust is evenly lightly golden, 15 to 20 minutes.
  • Cool the crust on a rack.
  • Prepare the Almond Crumb:In a medium bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Stir in the almonds and butter. Let the mixture stand for a few minutes then use your fingers to break the mixture into ¼ – to – 1/2-inch crumbs. Spread the crumbs onto a sheet pan and bake in the oven until deep golden brown.
  • Prepare the Cream Cheese Filling:Place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the confection sugar, lemon zest, and vanilla and continue beating until lightened, about 1 minute.
  • Assemble the Tart:Spread half of the cream cheese filling on the bottom of the tart crust and arrange the berries on it, cut side down. Spread the remaining filling over the berries. Scatter the crumb topping over the filling. Right before serving, dust the top with confection sugar.
  • Unmold the tart and slide it off the pan base to a platter and serve.

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