We brought you a small taste of Africa this week in our new recipes, with beef and peanut stew, braised kale with tomatoes, and a bright Moroccan tagine of chicken, apricots, and chickpeas. There was a tempting South African sandwich, too, and a tutorial on how to cook lentils on the stovetop. Watermelon was an inspiration this week as well, with a watermelon-feta salad and sparkling watermelon sangria for backyard parties this weekend. And to cap it all off: the right dish for your first tailgate of the year: Loaded baked potato dip with homemade chips!
Loaded Baked Potato Dip with Homemade Chips
Sparkling Watermelon Sangria
Chicken Tagine with Apricots, Almonds & Chickpeas
How To Cook Lentils on the Stovetop
Ethiopian Spiced Clarified Butter (Niter Kibbeh)
African Beef and Peanut Stew
South African Cheese, Grilled Onion & Tomato Panini (Braaibroodjie)
Sukuma Wiki (African Braised Kale with Tomatoes)
Watermelon Salad with Feta and Mint
Previous Week's New Recipes: Penne alla Vodka, Perfect Pesto, Broiled Zucchini, Sweet Corn Soup, Norwegian Lefse Flatbread, The Gold Rush & More
(Images: See linked recipes for full image credits)
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Earlier this week we tipped you off to what Slate calls the "ideal ingredient to complement watermelon" feta. It's true: the salty creaminess of good feta turns watermelon from a simple treat into something dressed for a dinner party. It's still very simple here's how I like to make my own watermelon and feta salad.
This salad is ultra simple. I cut up about half a small watermelon (see the easiest way to do that here) and toss it with a few things to bring out its flavor. A dash of rice vinegar balances the sweetness and makes the salad even juicier.
Throughout the summer, our CSA membership has pushed my culinary prowess to extremes. Finding ways to continually interpret items such as spinach, Swiss chard and summer squash into new and exciting versions has been trying to say the least. Canning and preserving have eased the plethora of said veggies, and incorporating herbs and berries into Happy Hour has been advantageous not to mention delicious. Here's the latest: sparkling watermelon sangria. Here's the story.
Last week my friend Jen delivered another watermelon to us. She apologetically handed it over, explaining the large crack resulted from an unexpected roll when she hit the brakes at a stop sign. No larger than a plump football, I placed the cracked melon in the fridge and forgot about it. Not because I don't love watermelon, but we were diligently still working on the one we had hacked into the week before.
When making this sangria, you can puree watermelon with brandy or white port if you want a smoother slushie-type drink. I like my Sangria with the snack at the bottom of the sip so I cube my melon. It's like a drink and hors d'oeuvre all at once. Be sure your watermelon cubes are nice and cold because they do break down quickly and they're better with a firmer texture. You'll also notice I don't add any extra sugar here. The Moscato is slightly sweet and the watermelon is sweet enough at its peak.