Happy New Year, dear readers! I began venturing into the world of food blogging just one year ago! I can’t believe how time flies! I cannot thank all those enough who frequent this site, read the recipes, view the photos and hopefully get inspired yourselves to get your hands dirty in the kitchen! Cheers to you, thank you!
For Christmas I received a most wonderful gift from the most wonderful mother! She gave me a brand new Kitchen-Aid Artisan stand mixer! This is a piece of equipment that my kitchen has been longing for for quite some time, however its price tag has always prevented it from being included in the line-up. I must have been very good this year! I certainly am grateful for such a wonderful gift which will get plenty of use.
So, to put my stand mixer to the test for its inaugural run I decided to make pizza dough. I also received a copy of Michael Ruhlman’s book Ratio for Christmas which has thus far been an excellent read and an exciting prospect into my future with baking. (I highly recommend this book for anyone with a love of food and cooking!) His pizza dough ratio is easy and delicious! And with how cold it was yesterday, some sort of rib sticking soup or stew was in order. When asked of Chris what his dinner preference would be, he replied, “something hearty and warm.” That, my friend, can be done!
Chorizo and White Bean Stew with Miticana de Oveja and Toasted Cumin Flatbreads
Recipe adapted from The Gouda Life
For the Stew:
- 1 pound fresh chorizo
- 1 large Spanish onion, thinly sliced
- 4 cloves garlic, minced
- 5 sprigs fresh thyme, stems removed
- 2 15.5 ounce cans cannelini beans
- 3 cups kale, lightly chopped
- 4 cups good quality chicken stock
- 1 teaspoon-1 tablespoon smoked paprika
- olive oil, salt and pepper
In a large pot, heat about a tablespoon of olive oil over medium heat. Add the chorizo and brown the sausages on all sides. When evenly browned, remove the sausages to a plate and set aside. When cooled enough to handle, slice into bite sized pieces.
Add the sliced onion to the pot and begin to sweat them down, seasoning with a little salt and pepper. Cook until the onions have softened and are just beginning to turn golden, about 5 minutes. Add the garlic and thyme to the pot and cook for another minute or so, stirring occasionally.
Add the cannelini beans and kale to the pot next and stir in to help the kale begin to wilt. Using the back of a wooden spoon, lightly crush some of the beans to help thicken the stew. When the kale has begun to shrink, add the paprika (you may like a lot, you may like a little, taste as you go!) and the stock. Bring to a simmer and let cook 10 minutes.
Stir the chorizo back into the pot when done simmering. Taste and season accordingly. Ladle into bowls and enjoy!
For the Flatbread Dough:
- 10 ounces bread flour
- 6 ounces water
- 1 teaspoon salt
- 1/4 teaspoon active dry yeast
- 1/2 ounce good olive oil
In the bowl of a stand mixer fitted with the paddle attachment, add all of the ingredients. (It makes it so easy if you place the bowl of your stand mixer on your kitchen scale and simply tare it with the addition of each ingredient!) Mix on low speed until the dough comes together.
Switch to the dough hook and mix for 10 minutes until the dough pulls away from the bowl and is smooth and shiny. Place into an oiled bowl and let rest in a warm place covered with plastic wrap or a kitchen towel until it has doubled in size.
After rising, turn out onto a lightly floured work surface and work gently for a few seconds before dividing the dough into three equal sized portions.
For the Flatbread Toppings:
- 3 teaspoons toasted cumin seeds
- 6 ounces Miticana de Oveja cheese (soft ripened sheep’s milk cheese from Spain)
- 3 sprigs fresh thyme, stems removed
- olive oil, salt and pepper
Preheat the oven to 350 degrees.
Pull and stretch each dough ball until it holds a long and thin rectangular shape. Lay the three flatbreads onto a baking sheet lined with parchment or aluminum foil. Sprinkle each flatbread with 1 teaspoon of the cumin seeds and one sprigs worth of fresh thyme leaves. Crumble about 2 ounces of cheese on each flatbread and finish them with a drizzle of olive oil and a sprinkle of salt and pepper.
Bake in the oven 20-25 minutes or until the cheese has melted and turned golden brown and the dough is cooked through.
Cut in half and serve immediately!
Cheers and enjoy! Hope this shakes some chill out of your bones!