Recipes

Picadillo Turkey Tacos

Picadillo-TurkeyIf you’re anything like us, you relish in Thanksgiving leftovers as much as the main event. Snap up our Heritage Corn Tortillas, and set aside a few extra pumpkin pie spices and choice pieces of turkey for these picadillo turkey tacos, adapted from the New York Times.

 

Ingredients:

  • 1 28-ounce can chopped tomatoes with juice
  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 pound shredded turkey
  • ¼ teaspoon ground black pepper
  • 1 teaspoon medium-hot chili powder (more to taste)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup raisins
  • 1 tablespoon cider vinegar
  •  Salt to taste
  • 1 tart apple, peeled, cored and finely chopped
  • 12 Heritage Corn Tortillas
  • 2 cups shredded cabbage (about 6 ounces)
  •  Salsa and crumbled queso fresco as desired

Preparation:

1. Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until puréed. Set aside.

2. Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the shredded turkey. Season to taste with salt and pepper and cook, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.

3. Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple, and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.

4. Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry.

5. Warm a dry skillet over high heat. Place tortillas in the pan one at a time and heat for 30 seconds on each side until pliable. Spoon the picadillo onto each one. Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.

Challah Bread Pudding with Cinnamon and Fresh Berries

It hasn’t been happening very often this spring, but occasionlly we have a few breads leftover at the end of a market day for the staff to happily take home.

We have become creative about using bread, but last week may have hit upon the biggest success yet: Creamy Challah Bread Pudding with cinnamon served with fresh berries and vanilla ice cream.  This is a great way to use day-old challah, but is so good that I would suggest walking by  Hot Bread Kitchen’s booth at Union Square to pick up an extra loaf so that you can make this delicious dessert on Wednesday.

Hot Bread Kitchen Challah Bread Pudding

3 cups whole milk

1/4 cup butter

1 1/2 tsp. cinnamon

1/2 cup sugar

1 loaf Hot Bread Kitchen Challah

3 eggs

1 pint strawberries, blueberries and/or blackberries

1. Preheat oven to 350F and  grease an 8-inch oven-safe pan with a little butter and beat eggs.

2. Warm milk, butter, cinnamon, sugar and pinch of salt.

3. Slice Challah and rip slices into bite-size pieces.

4.  Place bread in the pan.  Pour milk mixture over bread and let sit for 5 minutes, stirring gently to make sure that all bread is coated.

5. Pour the eggs over the mixture and mix.  Sprinkle with a little more sugar and cinnamon.

6.  Bake for 40 minutes until the mixture is near solid.  If you like it well-browned, place under the broiler for an additional 30 seconds.

7.  Wash and chop berries.

8.  Serve portions of warm challah pudding  in a small bowl with vanilla ice cream and berries on top.

Sephardic Challah Croutons

  • ½ loaf of Sephardic Challah, cubed
  • 1 bunch bitter greens such as Arugula or watercress
  • ¼ cup + 2 tbsp. olive oil
  • juice of one lemon
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  1. Sauté bread cubes in a pan with 2 tbsp. olive oil over medium-low heat.
  2. Meanwhile, whisk together the remaining ¼ cup olive oil, lemon juice, and garlic.
  3. Once croutons are crisp and golden-brown, toss together with greens and lemon vinegarette.
  4. Add salt and pepper to taste.

Saxelby Cheesemongers’ Hot Bread Kitchen Quesadillas

What a perfect combination! Try this quick and easy quesadilla recipe by Saxelby Cheesemongers, located in the Essex Street Market.

  • 1 tbsp. butter
  • 1/2 lb of melty cheese of your choosing (we picked Russo’s Raclette)
  • 1 package Hot Bread Kitchen Corn Tortillas

TIP: The best way to make quesadillas is with two tortillas—assemble like a sandwich

  1. Slice cheese and assemble quesadillas
  2. Melt butter in a heavy bottom skillet over medium high heat
  3. Once butter foams, place quesadilla in pan and cook for 2 mins on each side until cheese is bubbly
  4. Serve the quesadillas and save the melted cheese bits in the pan for you!

Hot Bread Kitchen’s White Bean Hummus

Looking for a tasty and healthy snack made in less than five minutes? Our version of hummus is made with white beans instead of chickpeas. Great with lavash crackers!

  • 1lbs dried beans, soaked and cooked until soft or 1- 16oz can of white beans or
  • 1 cloves of garlic
  • 1tbs fresh lemon juice
  • ½ bunch chopped Italian parsley
  • Extra virgin olive oil, salt and paper to taste
  1. Drain and rinse white beans
  2. Mince garlic with salt
  3. Add beans and lemon juice and puree until smooth
  4. Add parsley
  5. Serve with HBK Lavash!

Salsa Verde

This makes a simple and delicious topping for HBK flautas, tacos, or quesadillas.

  • 1 lb tomatillos, washed and husked
  • 1 jalapeño
  • 2-3 cloves of garlic, unpeeled
  • ½ cup cilantro leaves (optional)
  • salt
  1. Boil tomatillos for 5 minutes and drain.
  2. Roast jalapeños and garlic for about 20 minutes in 400-degeree oven or toaster oven.
  3. Remove seeds and stem from jalapeño and squeeze garlic from its peel.
  4. Blend tomatillos, jalapeño, and garlic in food processor or blender until texture is smooth.
  5. Add cilantro, if desired, and a generous amount of salt.

Chilaquiles

A great way to use leftover tortillas

  • 1 package HBK tortillas, sliced into quarters
  • 1 recipe Salsa Verde (above)
  • Vegetable oil
  • 4 tbsp. Crema Mexicana or whole-fat sour cream
  • ½ cup crumbled Queso Fresco or Cotija cheese
  • Cilantro leaves (for garnish)
  1. Heat 1/8” of vegetable oil in a large skillet.
  2. Gently fry tortillas until crispy and golden. Remove and drain on a paper towel.
  3. In a clean skillet, heat 2 tbsp. of oil and cook salsa for 2-3 minutes.
  4. Add tortillas and cook 2-3 minutes more.
  5. Garnish with cheese, Crema and cilantro

Hot Bread Kitchen’s Breakfast of Champions

  • 1 scoop of ricotta
  • 10 fresh cherries, pitted and halve
  • A splash of milk
  • 1/2 cup of HBK My Mom’s Nutty Granola
  1. Top ricotta with cherries & granola.
  2. Add a splash of milk and enjoy!

*Variation: Add shaved dark chocolate to transform this recipe into a healthful yet decadent dessert.

Open-Faced Garden Sandwiches

  • 4 (or more) thick slices Extraordinary Multi-Grain
  • 1-2 large heirloom tomatoes, sliced
  • 1 cucumber, sliced
  • 1 bell pepper, halved and thinly sliced
  • 1 handful of basil leaves, cut into ribbons
  • 4 oz. feta cheese, thinly sliced
  • 1 tbsp. high-quality Extra Virgin olive oil
  • 1 tbsp. balsamic vinegar
  • Salt & pepper, to taste
  1. Arrange sliced vegetables and feta on a platter, layering with basil ribbons.
  2. Drizzle with olive oil and balsamic vinegar, sprinkle with salt & pepper
  3. Serve with sliced Multi-Grain