Thursday, August 30, 2012

Lemon Bars

A few years ago in the beginning stages of my cooking and baking days, a friend gave me a jar of her homemade lemon curd.  With it, I made some lemon bars with an almond and coconut crumble on top.  In my memories, the bars were some of the greatest things I had ever baked--so good that I talked about them for years.  I have always wanted to remake them, but never have enough lemons on hand to make fresh curd.  After the braided lemon bread, however, I had a number of fresh lemons leftover and figured it was finally time to remake the delicious lemon curds I remembered.  Well, it turns out they weren't all that delicious, which was a rather gigantic bummer in my culinary book.

So I had to give a different lemon bars recipe another go.  And this time around they were incredible (no surprise because the recipe was very closely adapted from my favorite food blog.  These little guys were like a summer party in my my mouth.  Perfectly refreshing, tart, sweet, soft, and chewy.  When I once-upon-a-time-open-my-own-bakery these will definitely be present at the grand opening.  A friend of mine even claimed that they were better than the lemon bars found at my absolute favorite bakery in my absolute favorite town in the whole entire world.  Words truly cannot express how delicious these lemon bars are....

...although next time I may try to add a layer of cream cheese filling between the crust and the lemon custard.  That could truly be out of this world.

 







Lemon Bars:
Very closely adapted from this recipe.

For the Crust...
  • 1 cup of unsalted butter, softened
  • 1/2 cup of sugar
  • 2 cups of flour
  • 1/8 of a teaspoon of kosher salt
  1. Preheat the oven to 350 degrees.  Fit a 9 x 13 pan with nonstick tinfoil.
  2. Cream the butter and sugar in your stand mixer with your paddle attachment until smooth.  
  3. Add the flour and salt.
  4. With the mixer on low/medium, mix until just combined--it will be very doughy.
  5. Plop the dough into the prepared pan. 
  6. With well-floured fingers, smooth the dough on the bottom of the pan and try to make sure it is even all the way across.  
  7. Chill for a few minutes.
  8. Then bake the crust for 15 to 20 minutes, or until the edges just begin to brown slightly.
For the Lemon Layer
  • 7 large eggs
  • 2 1/2 cups sugar
  • 2-3 tablespoons of fresh lemon zest
  • 1 cup of freshly squeezed lemon juice
  • 1 cup of flour
  • powdered sugar for dusting on top
  1. Whisk together the eggs, sugar, lemon zest, lemon juice and flour.  Make sure there aren't any clumps.
  2. Pour over the crust.
  3. Bake for 30 to 35 minutes, or a few minutes after the custard filling is set.  (No jiggles!)
  4. Cool completely.
  5. Sprinkle with powdered sugar.
  6. Cut and serve.
  7. ENJOY!!!

Veggie Soup with Salmon Bacon

As I type, it is absolutely POURING rain outside.  The clouds generally do not unleash their fury up here in the same way that they do in the midwest or northeast, but today is one of those days.  (It gave me a good excuse to "take today off" from running.)  Also, it literally turned from summer to fall overnight.  Earlier in the week, the evenings were still warm, the flowers were still blooming, and the leaves were still green.  This morning, the thermometer in my car read 42, the flowers are losing their luster, and the leaves are very very quickly turning colors.  Fall is here...for this week at least.  Next week it could be winter.  Ugggh.

Anyhow, it seems appropriate to be blogging about a hearty soup while the weather does its thing.  This soup was incredible.  We used many veggies that were on their last legs, spices from the cupboard, and a little remaining salmon bacon from the brussels-broccoli-bacon recipe from a little while back.  I did not purchase anything for this soup!  That's the way I like it.

Even better was the flavor--the herbes de provence and bay leaves perfectly complemented the smokiness of the bacon.  The potatoes provided some texture, while the beans and cabbage added some thickness.  The leeks, onions, and garlic enhanced the broth to a flavorful perfection.  And we added a few crushed red pepper flakes just to heat it up a tiny bit.  Overall, the result was incredible.

It was exactly what I imagined eating on a cool, rainy and stormy, beginning of fall day.



Veggie Soup with Salmon Bacon:
  • 1 small sweet onion, diced
  • 2 leeks, thinly sliced
  • 4 cloves of garlic, minced
  • a glug of olive oil
  • 3 cans of lower sodium chicken broth
  • 2 cans of cannellini beans, drained
  • 1 tablespoon of herbes de provence
  • 3 or 4 bay leaves (if they are small...less if bigger)
  • 5 or 6 small yukon gold potatoes, cubed
  • 5 or 6 pieces of salmon bacon (or regular bacon if you are not in Alaska)
  • half of a small cabbage, thinly sliced
  • salt and pepper to taste
  • a few dashes of crushed red pepper flakes
  1. Heat the olive oil in a very large saucepan.
  2. Add the onion, garlic, and leeks.  Saute until soft.
  3. Add the beans, chicken broth, and spices.  Stir.
  4. Add the potatoes and the bacon.
  5. Let the soup cook on medium heat until potatoes begin to soften.  Add the cabbage and stir to incorporate.
  6. Add the crushed red pepper flakes and salt and pepper to taste.
  7. Adjust for taste.  
  8. ENJOY!

Wednesday, August 29, 2012

Braided Lemon Bread

The school year is finally upon us and I couldn't be more excited about it--new students, new projects, new classes, new intensives, and...new baked goods to create for my coworkers!  I was just as excited to see my colleagues on the first day back as I was to make something new for them to try.  (I wonder how many of them were more excited to see my baked goods than they were me.  : )  Kidding.)   

The creation came in the form of a braided bread with a cream cheese and lemon curd filling.  Holy cow.  Not only was it gorgeous, but it was delicious as well.  The bread was both crusty and dense, and the filling was the perfect combination of sweet, tart, and creamy.  In my opinion, those are generally considered to be the pinnacles of texture and flavor.  This bread combined them all.  The bread itself was so good that we are going to use it as the base for braided spaghetti, braided veggies, or braided fruit.  However, I am fairly confident that the lemon curd and cream cheese filling will be the all-time best.  It truly is extraordinary.

Happy Back to School.  Happy Baking.  Happy Eating!

(P.S.  I know that the photos in this blog are far from stellar and certainly not anywhere close to the photos in the rest of the food blog world.  They are a work in progress.  These photos, in particular, are awful because I took them in the dark and had to use the flash.  The next project is to create a light box of sorts.  Suggestions on how to do so are absolutely welcomed and encouraged.)









Braided Lemon Bread:
Very closely adapted from this smitten kitchen (my culinary blogging idol!) recipe.

The Bread...(the first four ingredients are for the dough-rising component)
  • 6 tablespoons of warm water
  • 1 tablespoon of sugar
  • 1 1/2 teaspoons of instant yeast
  • 1/4 cup all-purpose flour
  • 6 heaping (but not huge) tablespoons of light sour cream
  • 1/4 cup of unsalted butter, softened
  • 1 large egg, beaten
  • 1/4 cup of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla
  • 2 1/2 cups of flour
  1. In a small bowl, combine the first four ingredients (water, sugar, yeast, and flour).  Stir well and set aside to proof for about 10 minutes.  It will look be cloudy and poofy when ready.
  2. After the yeast mixture is done proofing, pour it into the bowl for your stand mixer along with the sour cream, butter, egg, sugar, salt and vanilla.  Mix to combine using the paddle attachment.
  3. Slowly add the flour and to the bowl and mix to combine until the dough is rough and flaky.
  4. Switch to your dough hook attachment.
  5. Knead until the dough is soft and smooth--about 5 or 6 minutes.
  6. Place the needed dough into a bowl that has been lightly sprayed with Pam.
  7. Cover with plastic wrap or a very light towel and allow to rise for 60 to 90 minutes and the dough is puffy and nearly doubled.
Lemon Curd...
  • 3 tablespoons and 1 teaspoon of fresh lemon juice
  • 1 tablespoon of fresh lemon zest
  • 3 tablespoons of sugar
  • 1 large egg
  • 2 tablespoons of unsalted butter, cut into small cubes
  1. Whisk together the lemon juice, zest, and egg in a saucepan.  
  2. Stir in the butter and cook over medium heat.  
  3. Whisk frequently so that it doesn't burn.
  4. Whisk until the curd is thick enough to stick to the whisk and it is quite bubbly.  (About 5 minutes.)
  5. Transfer the curd to a tupperware and chill until cool.
Cream Cheese Filling...
  • almost 1/2 cup of reduced fat cream cheese (but not fat free)
  • 2 tablespoons of sugar
  • 2 heaping tablespoons of sour cream
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoons of flour
  1. Combine all of the ingredients in a small bowl and mix until it is smooth, creamy, and clump-free.
Assembly...
  1. Gently deflate the dough and roll it out onto a very-well floured counter.  Roll into a rectangle that is no longer than the cookie sheet you are going to use. 
  2. Transfer your rectangle to a sil-pat or a piece of parchment paper.  DO NOT SKIP THIS STEP!
  3. With your hand, lightly press a dent down the dough lengthwise, dividing the dough into three columns, with the middle column being a little bigger than the sides.
  4. Spread the cream cheese filling down the middle column. 
  5. Cover the cream cheese with a healthy coating of the lemon curd.  You will still have some leftover. 
  6. Leave the top and bottom two inches of the dough free from filling.
  7. Cut one-inch strips down each of the side columns to use as the "strands" of the braid.  Make sure that there are an even number on each side. 
  8. Remove the four corner segments of the dough so it looks like a tic-tac-toe board with the center row filled in.
  9. To braid the bread, alternate sides of the strips and fold them over the filling.
  10. Transfer the sil-pat or parchment paper with the bread to your cookie sheet.  
  11. Let sit for 30 minutes or so.
  12. Preheat your oven to 375 degrees.
  13. Brush the loaf with a egg wash consisting of one beaten egg and a tablespoon of water.
  14. Bake for 25 to 30 minutes or until the crust is golden brown.
  15. Bask in your achievement and ENJOY!

Saturday, August 25, 2012

Taquitos 2.0

Back in the earlier days of the blog, we made these delicious baked chicken flautas.  They certainly were tasty.  So much so that when my brother and sister invited us over for a Mexican fiesta, I wanted to remake them.  It's hard to believe, but this time around they were even better.  We mixed the spinach with chicken, added a little more spice, and used flavored tortillas.  No major changes, but the result was fantastic.  These are definitely a go-to party appetizer.  Unfortunately we ate them all before I could take a picture of the final product.  Oops.  Guess we need to make them again!








Baked Chicken Taquitos:
Redone from the baked chicken flautas recipe.  Yes, I have changed the name to taquitos because that's what we kept calling them.  They are the same thing as flautas as far as I am concerned.

Note:  The recipe below makes a TON.  You can easily cut it in half and have plenty.
  • 4 chicken breasts
  • 4 beers (2 lighter and 2 darker, preferably), plus a little water if needed
  • 1-2 tablespoons of hot paprika
  • 1 1/2 tablespoons of garlic powder
  • 2-3 tablespoons of cumin
  • 2-3 tablespoons of chili powder
  • a dash of cayenne
  • 2 ounces of diced jalapenos (you can also use fresh ones, but I didn't have any)
  • 2 packages of frozen chopped spinach, thawed and drained
  • sundried tomato, spinach, and jalapeno cheddar tortillas
  • 6-8 ounces of grated pepper jack cheese
  • Pam cooking spray
  1. In a large saute pan, add the chicken and beer (and water if necessary).  Bring to a boil, then reduce heat and simmer for 7-10 minutes until the chicken is cooked through.  Be careful not to overcook otherwise your chicken will be dry. 
  2. Remove the chicken from the liquid and shred it.  Save about 1/4 to 1/3 cup of the liquid.  
  3. Life-Altering Shredding Method: Place the cooked chicken in your KitchenAid mixer fitted with the paddle attachment.  Mix on medium for 30-45 seconds.  During those seconds, stand in awe at the amount of time and effort you just saved.  (This will change your shredding chicken life.) 
  4. To the mixing bowl, add the spinach, jalapenos, and all of the spices.
  5. Add some of the reserved liquid if needed to make sure the mixture is moist.
  6. Mix well and adjust spices for taste.
  7. Preheat your oven to 415 degrees.
  8. Cut the tortillas in half. Spoon a little bit of the chicken and spinach mix along the cut edge of a tortilla.
  9. Sprinkle with a little cheese.
  10. Roll the tortilla up, starting with the straight edge.  Make sure it is rolled very tightly to prevent leakage or unraveling.  
  11. Place seam-side down on an oiled baking sheet. 
  12. Repeat with remaining tortillas.
  13. When placing tortilla on baking sheet, leave a little space between them so that they are able to evenly crisp. 
  14. Spray the tops and sides of the taquitos with Pam.  Bake for 10 minutes or so until the tops begin to brown and crisp. 
  15. Turn them over and bake for until for another 10 minutes (but probably less) until lightly browned and crispy.

Friday, August 24, 2012

Squash Tacos

Holy moley we've created something magical.  The best of the Mexican food and vegetable worlds combined together.  These little gems are incredible!  So much so that I think I like them even better than traditional tacos.  The squash "shell" is both buttery and hearty.  Fill it with a spicy, smoky, and vegetable rich ground turkey filling and you have the golden ticket.  These are going to be made over and over and over and over again. 

No more explanation needed.  GO MAKE THEM!









Squash Tacos:
Closely adapted from Martha's recipe.
  • 4  yellow squash
  • a little salt and pepper
  • 1 red pepper, diced
  • 2 scallions--thinly slice the white part
  • 3 cloves of garlic, minced
  • 1 small can of tomato paste
  • 1-2 tablespoons of chili powder
  • 1-2 tablespoons of cumin
  • 1ish teaspoons of spicy smoked paprika
  • a dash of cayenne
  • 1 pound (or so) of lean ground turkey
  • 2 cups of frozen corn
  • 1/2 cup of grated pepper jack cheese (plus more to sprinkle on top)
  • chopped fresh cilantro for garnish
  1. Cut the squash in half lengthwise.  Slice a little sliver off the bottom rounded part so the squash sit flat on the surface.
  2. Scoop out the insides of the squash, leaving just enough border so that the skin doesn't break.  Put the innards in a bowl for the time being.
  3. Cover a cookie sheet with nonstick tinfoil.  Place the squash with the skin side down (the hollowed part up so you can fill it) and sprinkle with salt and pepper.  Set aside until ready to be filled.
  4. Preheat your oven to 400 degrees.
  5. In a large skillet, heat a glug or two of olive oil.  
  6. Add the reserved squash innards, the diced red pepper, the scallion whites, and the garlic.  Cook until soft.
  7. Add the tomato paste and combine.
  8. Add the turkey and the spices.
  9. Cook the turkey until done.  Add the pepper jack cheese and stir.  
  10. Taste and adjust spices.
  11. Scoop the filling into the squash taco "shells".
  12. Cover with foil and bake until the squash is tender, about 25-30 minutes.  Remove the foil and cook until the squash begins to brown.
  13. Garnish with fresh cilantro and pepper jack cheese.
  14. ENJOY!


Thursday, August 23, 2012

Cornflake Crusted Chicken

The school year has started and it is (sadly) beginning to feel like fall up here in the Last Frontier.  I am more excited about my job this year than I have been in years.  I feel that all of the graduate classes and other responsibilities over the past few years have left my professional teaching progression stagnant.  No more grad school classes (thank goodness)!  I have the time and energy to truly devote myself 100% to being the most effective as I can with my students.  I also went to a reading workshop this summer that was so refreshing, inspiring, and empowering that my dear friend and I are collaborating to teach a class specifically using that framework.  I am also really excited about this school year because I have a newly redecorated office that I absolutely love.  Previously, my office was a hodge podge of remnants from my days in self-contained mixed in amongst stuff leftover from all the previous office tenants.  I did a full purge (including shredding a 7 foot tower of paper), gave every single piece of paper and/or material an individual home, and brought in a bunch of art and pictures from home.  It looks great!  I am ready and excited for the year.

What does my office clean-out and redecoration have to do with Cornflake Crusted Chicken?  Absolutely nothing.  Thanks for humoring me for a minute.


On to the important stuff...

Crispy chicken has got to be one of the greatest foods of all time.  Crunchy on the outside, juicy on the inside.  Perfect.  This version of breaded chicken is even better because it is healthy!  Baked, not fried.  Lower calorie cereal, not bread crumbs.  Lean chicken breasts, not bone-in and skin-on wings or legs.  You can pair it with anything--corn, salad, pasta, rice, mixed veggies, and more.  We seasoned the cornflake crust with chili powder, a dash of cayenne, and pepper to give it a little kick.  You could certainly use Italian seasoning, cumin, lemon pepper, or any other spice combination to add some flavor to the crust.  Also, just about any sauce goes well too.  Sounds too good to be true!  But it isn't--and it is incredibly easy.



This is what we did with the leftover egg yolks.  Q loved it!



Cornflake Crusted Chicken:
  • 2 chicken breasts
  • a little bit of cornstarch
  • 2 large egg whites, lightly beaten
  • about 1 1/2 cups corn flakes (unsweetened)
  • 1 tablespoon chili powder
  • a dash of cayenne
  • a little bit of pepper
  • cooking spray
  1. Preheat the oven to 425 degrees.  Cover a cookie sheet with nonstick tinfoil.
  2. Place your cornflakes in a plastic bag.  Use a rolling pin or wine bottle to smash the flakes into small crumbs (but not dust).
  3. Dump the crushed flakes onto a dinner sized plate.  Add the spices and mix to combine.
  4. Sprinkle the cornstarch all over both sides of the chicken.
  5. Dip the chicken in the egg whites then dredge in the cornflakes.  Press lightly to make sure that the crust sticks.  Flip over and do the same thing to the other side.
  6. Place the fully crusted chicken breasts on the cookie sheet.  Spray with cooking spray to enhance the crunch of the crust.
  7. Cook in the oven for about 7-10 minutes until the chicken is cooked fully through.
  8. We served it with chipotle and chickpea spread and had sauteed squash, zucchini, leeks, and garlic on the side.

Tuesday, August 14, 2012

Chipotle and Chickpea Spread

The Hungry Alaskan needs to be the Healthy Hungry Alaskan for a next few months to recover from this summer's extreme gluttony (no exaggeration).  We've eaten some of the best food on the planet and consumed an awful lot of really good wine while having an extraordinary time adventuring and celebrating with friends and family near and far.  We are finally home with no definitive plans in sight.  What a change from the past few months--since the first of May, we have not been home for more than five consecutive days.  Yes, you read that correctly.  While it has been the best summer of my lifetime, our food and wine tour definitely caught up with my waistline.  Time to take care of that.

Up first is a delightfully delicious chipotle pepper and chickpea spread.  It has quite a kick!  It was great all by itself; was even better on carrots; fantastic on cornmeal-crusted chicken; and phenomenal on sauteed zucchini, squash, leeks, and onions with Italian seasoning (both to be blogged about shortly). 

This spread is very much from the hummus family and can certainly be used as such, but to me it was more of a spread.  The combination of chickpeas, jalapenos, chipotle peppers in adobo, roasted red peppers, garlic, cumin, and paprika is heavenly.  Perfectly spicy enough to make a mark, but not overwhelming to the point of discomfort.  Each of the flavors perfectly enhance the best qualities of the other ingredients.  This spread will be used time and time again in our house in many different capacities.  Delicious...AND HEALTHY!




Chipotle and Chicpea Spread:
  • 2 cans of chickpeas, rinsed and drained
  • 3ish roasted red peppers (I used mine from a jar and they were great)
  • 1 tablespoon of diced jalapenos (adjusted more or less for heat preference)
  • 3 chipotle peppers in adobo sauce (again, adjusted for heat...these babies are hot)
  • 4 cloves of garlic, minced
  • 1-2 tablespoons of cumin
  • 1-2 tablespoons of paprika
  • a little bit of olive oil to moisten everything
  1. Throw all of the ingredients except for the olive oil in a food processor.  Pulse on high a few times until everything starts to combine.
  2. Add a little bit of olive oil.  Pulse some more.  Add some more olive oil if needed and continue pulsing until the spread is your desired consistency.
  3. Adjust for taste if necessary.
  4. Serve with carrots, celery, and sliced peppers; chicken; fish; veggies; just about anything... 

 

Monday, August 6, 2012

Brussels, Broccoli, and Bacon

Back in the early days of The Hungry Alaskan, which was just a very few months ago, I professed my undying love for brussels sprouts.  Who would ever imagine that little tiny cabbages could be so delicious?  I love them because they are equally "meaty" and fresh at the same time.  Additionally, they are extraordinarily healthy and versatile.  With that in mind, I love broccoli just as much.  Our baked broccoli recipe has been perfected and will be re-blogged soon.  Tangent: we were in Seattle a few weeks ago and had the highly esteemed baked broccoli at a swanky place in Bellevue and we both agreed that ours was better.  (Not to brag or anything...)

Anyhow, marrying brussels sprouts and broccoli together is quite possibly the best idea ever; adding some salmon bacon and the result is out of this world.  Salmon bacon, you ask?  Yes, it exists.  And it is incredible.  I honestly can't describe how delicious it is--it is fresh Alaskan salmon in the form of bacon.  A little slice of heaven, yes. 

(The name of the Salmon Bacon also happens to be my beautiful and sweet niece's name.)

If you aren't salivating already, imagine the combination of brussels sprouts, broccoli, and salmon bacon.  Add a some onion, a hint of fresh chives, and some hot dijon mustard and the result is perfection.  Salivating now?  (I knew it.) 





Brussels, Broccoli, and Bacon:
Adapted from my previous broccoli recipe.
  • 1ish pounds of brussels sprouts, trimmed and cut lengthwise
  • 1ish pounds of broccoli, ends trimmed
  • salt and fresh ground pepper to taste 
  • 1 can of low sodium chicken broth
  • a healthy glug of white white
  • 1 medium yellow onion, diced
  • 1 or 2 tablespoons of fresh chives
  • 4 pieces of fresh Alaskan salmon bacon, diced (or any other bacon if you don't have the luxury of salmon bacon)
  • 2ish tablespoons of skim milk
  • 2 or 3 tablespoons of hot dijon mustard (I used one tablespoon of hot dijon and 2 tablespoons of jalapeno dijon)
  • salt and pepper to taste
  1. In a large skillet, heat the oil over medium heat.
  2. Add the onions, chives, brussels sprouts, and broccoli to the pan.  Cook for 5 minutes or so until the veggies start to turn a golden brown.
  3. Add the chicken stock and wine.  Bring to a rolling simmer.
  4. Reduce the heat to medium-low and cover.
  5. Cook veggies until they are tender and can be easily pierced.
  6. Remove lid and scoop out the veggies, leaving the liquid behind.
  7. Add milk and stir in the mustard.
  8. Add the salmon bacon to the milk and mustard.  Cook for a minute or two.
  9. Add the veggies back to the skillet and mix to combine.
  10. Adjust for taste.
  11. Enjoy!

Friday, August 3, 2012

Never Fear, Kale Pesto is here!

What to do with kale?  What to do with kale?  What to do with even more kale?  This is always the question when a fresh, beautiful bunch of kale arrives in our Full Circle Farms box.  We've tried making kale chips, which tasted like ash (literally, ash...no pun intended here.  OK, maybe a little pun).  We made a leek and kale quiche of sorts that was absolutely delicious, but certainly not within the parameters of healthiness.  We've tried a few other things with unremarkable success.  More often than not, the kale sits in the fridge waiting for us to do something with it for so long that it eventually turns an unappetizing yellow and invariably (and regrettably) ends up in the trash.  Sad.

We found that solution to our kale woes though!  It comes in the form of pesto.  Let's be serious--pesto is one of the greatest foods ever created.  Sure enough, kale pesto is delicious!  And versatile!  We used it to marinate and sauce some fresh sockeye salmon, but I am sure it would be delicious on pasta, as a pizza sauce, on other varieties of fish or chicken, or even just on toasted bread.  So good.

Dreading kale?  Not anymore!  Never fear, kale pesto is here!!








Kale Pesto:
  • 1 bunch kale, rinsed, dried, and roughly chopped
  • 1/3ish cup of pine nuts, lightly toasted
  • 1/4ish cup (maybe more) of extra virgin olive oil
  • zest of one lemon
  • juice from that lemon
  • 3 or 4 cloves of garlic, minced
  • 1ish tablespoons of crushed red pepper flakes
  • a dash of salt
  • a sprinkle of sugar (to cut a little of the bitterness of the kale and the lemon) 
  1. Toast the pine nuts in a 350 degree oven until you can just start to smell them and they start to turn a light, golden brown.
  2. Blanch the kale in a large pot of boiling water.  Immediately transfer the kale to a colander and run under ice cold water.  (If your water doesn't get cold enough, immerse in a bowl of ice water.)
  3. Place all of the ingredients in a food processor and pulse 8-10 times.  If needed, add a bit more olive oil.  
  4. Pulse again and check consistency and taste.  
  5. Make adjustments with olive oil and/or more spices.
  6. Use on fish, chicken, pasta, bread, pizza, or with crackers.  So good!