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winter cabbage salad with mandarins and cashews – smitten kitchen
jackminion 0



Sumac is a dark red and slightly sour tasting spice I love keeping around for salads. Burlap and Barrel makes a great one. A fresh paprika will work here too. (If it’s old and dusty, just skip it.)

Spiced cashews1 cup (115 grams) cashews2 tablespoons (25 grams) dark brown sugar1/2 teaspoon kosher salt1/4 teaspoon ground cayenne1/2 teaspoon smoked paprika
Assembly1 pound (455 grams) red cabbage, thinly sliced or shredded (about 4 cups)1 small or half a large fennel bulb, halved and sliced thin (about 1 cup)3 regular or 4 thin scallions, thinly sliced (green and white parts)A small handful fresh mint leaves, thinly sliced3 mandarins (clementines and other small oranges work here), divided2 tablespoons (30 ml) white wine vinegar3 tablespoons (45 ml) olive oil1 teaspoon kosher saltFreshly ground black pepper1 teaspoon sumac, plus more for finishingSpiced cashews (from above)

Make the spiced cashews: Heat your oven to 400°F. Place the cashews in a colander and rinse them with water, but no need to shake them off. (This gets them the perfect amount of wet for the spices to stick.) Transfer to a bowl, add the sugar, salt, cayenne, and paprika and stir so that they’re evenly coated. If the mixture seems a little dry, add 1 more teaspoon of water. Spread the cashews out on a small, parchment-lined baking sheet and roast for 8 to 10 minutes, until the nuts are darker and I actually like them with some black spots, so I’ll put them in for up to another 3 to 5 minutes, just watch carefully so that they don’t completely burn. Let the nuts cool completely on the tray. [I stick them outside and let the winter air take care of it.]
Assemble the salad: Combine cabbage, fennel, scallions, and mint in a large bowl. Juice one of your mandarins and pour 2 tablespoons of the juice into a small bowl. (Any extra should be thrown back like an immunity booster shot.) Add white wine vinegar, olive oil, 1 teaspoon kosher salt, many grinds of black pepper, and sumac and whisk to combine. Pour over cabbage mixture and taste, adding more seasoning as needed. If you’re making the salad ahead of time, you can keep this mixture marinating for a couple hours; it won’t go to mush.
Peel your remaining two mandarins and separate them into segments. Pile half of your dressed salad mixture on a serving plate, sprinkle with half the mandarin and half of the cashews. It will seem like a lot of cashews but they’re really the star of the show here. Repeat with remaining salad, mandarin, and cashews and dig in.



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FOOD
simple crispy pan pizza – smitten kitchen
jackminion 0



No big ovenproof skillet? We regularly make this in a 9×13-inch pan: same baking time, same servings.

Crust2 cups (260 grams) all-purpose flour1 teaspoon instant yeast1 teaspoon kosher salt (I use Diamond brand kosher salt; use half of other brands)1 cup lukewarm water (100° to 115°F)Olive oil
To finish3/4 cup tomato sauce, prepared or homemade6 ounces coarsely grated or torn mozzarella cheese (1 1/3 cup grated)1/4 cup grated pecorino romano or parmesan cheeseSeasonings such as salt, pepper flakes, and dried oreganoHandful fresh basil
Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the water and 1 tablespoon olive oil and use a spoon or dough whisk to bring it together, stirring the mixture a few times to ensure there are no unmixed pockets of flour. Cover the bowl with plastic wrap and let it rise until it doubles and moves a lot when jiggled, about 1 1/2 to 2 hours at room temperature. If you won’t need the dough until later, you can transfer it to the fridge a little while before it’s fully doubled and let it finish there for a few hours or overnight.
Assemble the pizza: Heat your oven to 450°F (230°C). Coat a 12-inch (30-cm) round cast-iron skillet with 3 tablespoons olive oil. Scrape dough into the pan, then turn it over once so it’s oiled on both sides. Dip your fingers in the oil to coat them and dimple the dough out to the edges as best as you can; it’s okay if it doesn’t fully stretch at this point. Set it aside, loosely covered, for 30 minutes to finish proofing.
To assemble: Spoon the sauce generously over the dough, covering it all the way to the edges of the pan. Sprinkle with mozzarella, then pecorino or parmesan. Season as you wish with salt, pepper flakes, and oregano, then drizzle a final tablespoon of oil over the top before transferring it to the oven.
Bake the pizza: For 30 minutes, until deeply golden brown at the edges and toasty on top. Yes, this baking time and temperature is correct. It sounds very long but I’ve made a hundred of these pizzas and always regret when I take it out before 30 minutes, as the edges have a less satisfying crunch.
To serve: Scatter with fresh basil. You can serve it right in the pan, but I prefer to protect my knives. Loosen the pizza from the pan and slide it onto a cutting board before cutting it into wedges.
Do ahead: Leftovers reheat fantastically. I heat leftover slices on a foil-covered sheet pan at 350°F or 375°F for 5 to 10 minutes.
Seen here: I’ve had this cast-iron skillet for 20 years! You can also use your Staub x Smitten Kitchen Braiser. I use this dough whisk. And I’m obsessssssed with this stunning olive wood board I bought myself recently from Etsy. I want every size. While you can bake this in any old 9×13-inch baking pan too, I bought this one just because I wanted the cast iron edges to be as good as they are in a skillet. Pizza like this is such an easy win when kids’ friends come over, I might buy a second one soon.



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miso chicken and rice – smitten kitchen
jackminion 0



I’d say this safely serves 3 people but if you’ve got other food on the table — we always make a cucumber salad to go with, if not another vegetable — it might stretch to 4 servings. I’ve updated the added kosher salt to be optional as several commenters have reported it wasn’t necessary.
2 tablespoons (30ml) soy sauce1 tablespoon (15ml) oyster sauce1 tablespoon (15ml) Shaoxing wine1 tablespoon (15ml) white or red miso1/2 teaspoon kosher salt (optional)1/2 teaspoon granulated sugar1/2 teaspoon toasted sesame oilWhite pepper or freshly ground black pepper1 pound (455 grams) boneless, skinless chicken thighs, cut into 1-inch strips8 fresh shiitake mushroom caps, thinly sliced, or 4 dried shiitakes, soaked, stemmed, and thinly sliced1 cup (200 grams) jasmine rice1 cup (235 ml) chicken broth or water, plus 2 tablespoons extra for the oven option1/4-inch slice of fresh ginger, minced or grated2 scallions, thinly sliced, whites and greens separated
Both cooking methods: In a large bowl, combine the soy sauce, oyster sauce, wine, miso, salt (if using), sugar, sesame oil, and several grinds of white pepper. Add the chicken and mushrooms and stir so that they’re evenly coated.
In a rice cooker: In the bowl of a 3-cup or larger rice cooker, combine the rice, 1 cup broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Close the cover, start a Quick or Regular cycle, and cook until the cycle is done. Open the lid and check the chicken for doneness; occasionally I need to move the pieces around and give it 5 more minutes to finish. Scatter with scallion greens and eat right away.
In the oven: Heat oven to 350°F (175°C). In a 1.5- to 2-quart baking dish (I used this), combine the rice, 1 cup plus 2 tablespoons broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Cover tightly with foil and bake for 35 to 45 minutes, checking on the early end, until rice is tender and chicken is cooked. Double-check the chicken for doneness; you might need to shuffle the pieces around and give it 5 to 10 more minutes to finish. Scatter with scallion greens and eat right away.



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