Pepper Cumin Cookies Food

EASY CHILI I

Steps:

• In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
• Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

PEPPER-CUMIN COOKIES

Steps:

• Preheat the oven to 350 degrees. Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine. Add the butter and vanilla and pulse until mixture just forms a dough.
• Place the dough on a work surface and shape into 1-inch balls. Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand. Bake until lightly browned, about 15 to 20 minutes, rotating the pans halfway through. Remove from the tray and place them on a rack to cool.

SHAKSHUKA WITH RED PEPPERS AND CUMIN

Steps:

• Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
• Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

SEARED SALMON, CARROT TORTELLINI, RED PEPPER-CUMIN SAUCE

Steps:

• Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill, salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour.
• Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces.
• Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.
• Preheat oven to 200 degrees F.
• Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag.
• Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes.
• Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.
• To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve.
• In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use.

CUMIN BEEF PEPPER STEAK AND BROWN RICE

Steps:

• Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
• Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
• Toast the cumin and peppercorns in small skillet then grind in a spice mill.
• Very thinly slice the meat on an angle, against the grain into bite-size pieces.
• Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.

RED PEPPER AND CUMIN VINAIGRETTE

Steps:

• Place the pepper juice, vinegar, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.