Black Bean Soup

This recipe is adapted from Smitten Kitchen.  I rarely use the crock-pot because I really don't like what it does to meat and there aren't too many vegetarian recipes for it.  This is an excellent exception and has become a staple recipe in our house.  I reduced the water from the original recipe because I like it to be a little thicker, which is also why I use the hand-blender.  I don't fuss with her toasted cumin seed crema as sour cream is just fine (read easier) and on a whim I added the fried onions (probably leftover from Thanksgiving) as a topping.

1 Tbsp. Olive Oil
2 Med Red Onions, chopped
3 Med. Bell Peppers, any color, chopped (I like to use the tri-color peppers from TJ's)
4 cl Garlic, minced
4 tsp. Cumin 16 oz
Dried Black Beans
1 tsp. Pureed Chipotle in Adobo (can reduce to taste)
6 C. Chicken or Vegetable Broth
2 Tbsp. Lime Juice
2 tsp. Kosher Salt
1/4 tsp. Black Pepper
Sour Cream
Fried Onion Strings (French's or other)

Puree a can of chipotle peppers in adobo sauce and reserve 1 tsp. for soup (remaining puree can be kept in fridge for a very long time).

Heat olive oil in large skillet over medium-high heat. Add onions and bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Stir in broth to deglaze pan. Transfer mixture to 6-quart slow cooker. Add beans and chipotle puree. Cover and cook on high until beans are very tender, about 3 hours.

Use a hand-blender to puree soup to a chunky texture or transfer two cups bean mixture to blender; puree until smooth then return to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste.

Ladle soup into bowls. Spoon dollop of sour cream and onion strings over each bowl and serve.

Pecan Sticky Buns

I made a batch of these rolls toward the end of my pregnancy, knowing that it would be nice to have something freshly baked without having to put in the effort with a new baby around.  So, I made them (dividing them between two cake pans) and put them in the freezer before the second rise.  Yesterday, I thought to take a pan out of the freezer and let them defrost in the fridge, I then placed them on the counter overnight to rise and they were just about ready to pop in the oven when we woke up this morning.  I couldn't have enjoyed them more. 

The page in my All-Time Best Recipes edition of Cook's Illustrated where this recipe is found is torn, creased and stained.  I've made it several times, but on the last attempt I decided I wanted something a little simpler.  In the original recipe they have you make a caramel glaze and then create a separate pecan topping to be poured on after the rolls are baked.  It seems like a very unnecessary step to me and the rolls lack a little bit of that gooeyness that makes a caramel roll so wonderful.  So, I combined the caramel glaze and the pecan topping ingredients to make a simpler and gooeyer sticky bun.  In my opinion, the original recipe skimps a little on the pecans, too.  So, I've made a note to increase the amount of nuts.  I guess I'll have to make them again.  Here is my modified version:



Dough

3 lg. Eggs, room temperature
3/4 C. Buttermilk, room temperature
1/4 C. Sugar
1 1/4 tsp. Salt
2 1/4 tsp. Instant Yeast (1 packet)
4 1/4 C. All-purpose Flour
6 Tbsp. Unsalted Butter, melted and cooled until warm

Cinnamon Sugar Filling
3/4 Light Brown Sugar
2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
Pinch Table Salt
1 Tbsp. Unsalted Butter, Melted

Pecan Topping
9 Tbsp. Unsalted Butter
1 C. Light Brown Sugar
6 Tbsp. Light or Dark Corn Syrup
Pinch Table Salt
2 Tbsp. Heavy Cream
1 tsp. Vanilla Extract
3/4 C. Coarsely Chopped Pecans (I think this amount could be doubled, frankly.  You can never have to many pecans)

Dough
In bowl of stand mixer, whisk eggs to combine; add buttermilk and whisk to combine.  Whis in sugar, salt and yeast.  Add about 2 C. flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.  Add all but 1/4 C. remaining flour and knead with dough hook at low speed for 5 minutes.  Check consistency of dough (should feel soft and moist but should not be wet and sticky; add more flour if necessary); knead at low speed 5 minutes longer (dough should clear sides but stick to bottom).  Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 Tbsp. at a time).

Lightly coat large bowl with flavorless cooking oil (I use grapeseed).  Transfer dough to bowl and turn to coat with oil.  Cover bowl tightly with plastic wrap and set in warm, draft-free pot until doubled in volume, 2 - 2 1/2 hours.

Pecan Topping
Combine all ingredients for the topping, except vanilla and pecans, in a medium saucepan.  Cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.  Remove from heat and stir in vanilla and pecans until combined.  Pour mixture into nonstick metal 13x9-inch baking dish (I have used 2 metal nonstick cake pans, 2 pie plates and a glass baking dish all with good results); using rubber spatula, spread mixture to cover surface of baking dish.  Set dish aside.

To assemble and bake buns
For filling combine grown sugar, cinnamon, cloves and salt in small bowl and mix until thoroughly comvined, using fingers to break up sugar lumps; set aside. 

Turn dough out onto lightly floured work surface.  Gently shape dough into rough rectangle with long side nearest you.  Lightly flour dough and roll to 16x12-inch rectangle.  Brush dough with melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.  Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. 

Beginning with long edge nearest you, roll dough into taut cylinder.  Firmly pinch seam to seal and roll cylinder seam-side down.  Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.  Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly-sized quarters.  Slice each quarter evenly into thirds, yielding 12 buns.

Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 1/2 hours.  Meanwhile, adjust oven rack to lowest position, place pizza stone (if using) on rack, and heat oven to 350 degrees.

Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25-30 minutes.  Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or plate if using pie or cake pans.  With rubber spatula, scrape any topping remaining in baking pan onto buns; cool slightly.