Dan's Eats

Pumpkin

2011-10-31T08:36:00.001-07:00

A bunch of pumpkin or other winter squash
Kari leaves
Dried hot peppers
Ginger
Fenugreek seeds
Asafoetida
Coriander (it's cooling, it balances the hot spices)
Turmeric
Ghee or oil

1. Heat ghee/oil. Add kari leaves, hot peppers, and ginger.
2. Add fenugreek, asafoetida, coriander, and turmeric (after the ginger, otherwise it'll burn quickly).
3. Add pumpkin chunks, cover and roast dry for a while.
4. Add salt and cook more. (salt draws out the water, so after you add salt, it'll begin steaming, not roasting.)
5. Add some other stuff that I missed when she was giving instructions.

Source: Mandakini at the Santosh Puri Ashram, Haridwar, India

Spicy mint chutney

2011-09-29T10:31:00.000-07:00

100g fresh cilantro
50g mint leaves
3-4 chilies, or to taste
1 medium onion, chopped
1/4 tsp salt
2 tbsp lemon juice

Blend.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Stuffed Parantha

2011-09-29T10:29:00.000-07:00

250g paneer
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp meat masala
1/4 tsp garam masala
1/2 tsp thyme seeds
2 tsp fresh cilantro
chapati dough

1. Mix.
2. Roll out a double-chapati-sized ball. Put the filling in the center, fold up like a purse/pouch. Flatten and lightly roll out.
3. Cook on dry pan, both sides, then add oil and cook on both sides again.

(another way to make a parantha stuffed with an egg: fold the parantha into quarters and roll out. It'll puff up when you cook it, and you can put a beaten egg inside. Test for doneness by poking with a kinfe.)

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Lachha Parantha

2011-09-29T10:27:00.000-07:00

"Lachha" = "layers"
1. Make chapati dough
2. Take double-chapati-sized ball, roll out
3. Put oil/butter/ghee on top, sprinkle wheat flour.
4. Fold like an accordion, then roll into a spiral and tuck tail under. Looks like a cinnamon bun. Then roll out again.
5. Cook on a dry pan on both sides. Then add oil, and cook on both sides.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Samosas

2011-09-29T10:24:00.000-07:00

For dough:
250g white flour
1/2 tsp thyme seeds
2 serving spoons vegetable oil
1/4 tsp salt
1/2 cup water (approx)
- mix into a hard dough, cover and rest 1 hour.

For stuffing:
2 serving spoons vegetable oil
1/2 tsp cumin seeds
1/4 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp salt
1/2 tsp chat masala (used for snacks)
2 tsp fresh cilantro, chopped
4 medium boiled potatoes, cubed
100g peas, boiled

1. heat oil, add cumin, remove from heat and add all spices except chat masala and cilantro.
2. put back on heat, add potatoes and peas, mix, cook 2 minutes.
3. remove from heat, add chat masala and coriander, mix.
4. roll out a ball of dough like a chapati, dust with whole wheat flour, roll flat.
5. cut dough in half. put water on edges, roll up like ice cream cone.
6. put stuffing in cone, close up top. Deep fry on medium. Serve with spicy mint chutney.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Vegetable Pulao

2011-09-29T10:18:00.000-07:00

(similar to biryani, but for biryani, you make the sauce separately, and biryani is spicier)
2c basmati rice, dry.
2c mixed vegetables, cooked
4 serving spoons oil
2 tsp cumin seeds
2 cinnamon sticks
4 green cardamom
2 black cardamom
4 cloves
whatever you like- mushrooms, tofu, paneer
1 tsp butter
handful raisins/cashews
1 1/2 tsp salt
1 tsp meat masala
1/2 tsp garam masala
1c mixed fruit (optional- if you add this it's "Navratan" or Kashmiri Pulao)

1. Boil rice like pasta: in excess water, then drain. You don't want it to be sticky.
2. Heat oil, add cumin, then all whole spices, then vegetables. Cook 1 minute.
3. Add butter, whatever you like, raisins, cashews, salt, masalas.
4. Add rice, mix, cook 2 minutes. Garnish with cilantro, fruit.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Choley, Chana Masala, or Rajmah

2011-09-29T10:04:00.000-07:00

500g dried chickpeas/chana, or red kidney beans (for Rajmah). Soak overnight, boil with 1/2 tsp salt for 1 hour or until they mash between your fingers. Save chickpea water.
4 medium onions, finely chopped
1 1/2 tsp ginger garlic paste
4 medium tomatoes, pureed
4 serving spoons oil
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
2 tsp chana masala (only for chana, not rajmah. it's a little sour due to mango powder.)
1/2 tsp garam masala
2 tsp fenugreek leaves

1. Heat oil. Add chopped onions, cook 8-10 minutes on high
2. Add 1/2 cup chickpea water, then ginger garlic paste, cook 2 minutes
3. Add all spices, 1/2 cup chickpea water, cook 2 minutes
4. Add tomatoes, cook 2-3 minutes
5. Garnish with fresh onions, tomatoes, and ginger, serve as Chana Masala.
Or
5. Add 2 cups chickpea water, cook 2 minutes, mash a bit, cook 10 minutes, and serve as Choley.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Kheer

2011-09-29T09:54:00.000-07:00

2L milk
50g rice, about 1/2 cup. Basmati is best. Wash, soak 1/2 hour, drain
75g sugar, about 3/4 cup
2 tsp coconut powder
1/4 tsp cinnamon mix (50g cinnamon sticks, 1/4 nutmeg, 20g green cardamom, smashed together)
handful raisins/cashews

Use a heavy bottom pot to avoid sticking. Boil milk. Add rice, cook uncovered on low about 1 hour, until thick. Add sugar. (Sugar stops the rice from cooking, so don't add it until the rice is done.) Garnish with coconut, cinnamon mix, raisins/cashews.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Malai Kofta

2011-09-29T09:46:00.000-07:00

Malai ~ "cream", Kofta ~ "dumpling". This same sauce can be used to make a lot of dishes- just add to chicken or boiled vegetables. Or paneer: with a little cream and butter, you get Shahi Paneer. Or use it for Malai Kofta.

For sauce:

250g onions

1.5 tsp ginger garlic paste

200g tomatoes, pureed

1/4 tsp red chili powder

1 1/2 tsp meat masala

1 tsp salt

1/2 tsp garam masala

1/2 tsp cinnamon mix (50g cinnamon sticks, 1/4 piece nutmeg, 20g green cardamom, crushed together)

1 1/2 tsp sugar (only for Malai Kofta)

2 serving spoons pumpkin seeds

2 serving spoons poppy seeds

handful of cashews

5 serving spoons oil

1/2 glass milk

For kofta:

4 medium skinned boiled mashed potatoes

1/4 tsp salt

1 tsp corn starch

250g paneer

4 tsp coconut powder/dried coconut

1/4 tsp cinnamon mix

1 1/2 tsp sugar

handful raisins/cashews

1 spoon fresh cream

- Make onion paste: chop onions, cook in oil 8-10 minutes until brown. Add 1 cup water, simmer 10 minutes. Cool and blend.

- Make white paste: mix the seeds and cashews, add 1 cup water, soak 1/2 hour, puree.

- Make the sauce:

1. Heat oil. Add onion paste. Cook 2 minutes.

2. Add ginger garlic puree, cook 2 minutes.

3. Add all spices: red chili, meat masala, salt, garam masala, cinnamon mix, sugar. Cook 2 minutes until onil separates.

4. Add white paste. Cook 2 minutes on low until oil separates.

5. Add tomato puree. Cook 4 minutes.

6. Thin with milk (or stock, if adding meat), bring to boil.

- Make the kofta:

1. Mix paneer, coconut, cinnamon mix, sugar, raisins, cashews, cream into cheese balls

2. Mix potatoes, salt, cornstarch into balls

3. Roll a ball in cornflour, make it into a cup shape, stuff cheese inside, close it up, maybe add a bit more cornflour.

4. Deep fry for a short time, maybe 30 seconds to 1 minute.

Pour the sauce over the kofta. Awesome.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Yellow dal

2011-09-29T09:33:00.001-07:00

(or orange, green, etc)

2 cups yellow dal, soaked 1/2 hour

1/4 tsp turmeric

1 tsp salt

2L water (4x the level of the dal)

2 tsp fresh cilantro

For the fry:

2 spoons oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds (optional)

2 medium onions, finely chopped

2 tsp garlic, chopped (optional)

2 medium tomatoes, finely chopped

1/4 tsp red chili powder

1/2 tsp garam masala

Boil water. Add dal, turmeric, and salt; cook until soft.

In a separate pan, make the fry: oil + seeds, then add onion and cook 2 minutes, add garlic and cook 1 minute, add tomatoes and cook until soft, add chili powder and garam masala. Add the fry to the dal, cook 2 minutes, garnish with cilantro and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Dal Makhani

2011-09-29T09:30:00.000-07:00

200g dried black lentils (whole). No substitutions. About 2 cups. Soaked overnight.
50g dried red kidney beans (about 1/2 cup), also soaked overnight.
2 sticks cinnamon
2 black cardamom pods
4 green cardamom pods
4 cloves
1/4 tsp red chili powder
1 tsp salt
1/2 glass milk
2 tsp fenugreek leaves
2 serving spoons cream
2 tsp butter
For the fry:
2 serving spoons oil
2 tbsp ginger
2 tomatoes, chopped or pureed

Boil 2.5L water, then add drained lentils/beans and whole spices, chili powder, and salt, cook until soft (1hr+). You can now store it or freeze it if you like (but remove the black cardamom).
Add the milk and fenugreek, boil.
Make the fry: put the oil, ginger, and tomatoes in a pan, cook 2 minutes. Add it to the dal. (You don't have to make the fry; you could just add this stuff with the whole spices. Then it is not a "dal fry", it is just a boiled dal.)
Cook 2 minutes, add butter and cream, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Chapati

2011-09-29T09:07:00.000-07:00

2 cups whole wheat flour (browner and rougher is better)
1/2 tsp salt
1 serving spoon oil
1 cup water (approx)

Keep adding water to the flour/salt/oil until it makes a soft dough, not sticky, not hard. Cover and rest at least 1/2 hour, or in fridge 2-3 days. To make chapati, make a golf-ball sized ball, dust with some more flour so it doesn't stick, roll out flat. Heat a thick pan, cook chapati on both sides. Then put the chapati right on the flame for a few seconds; it'll puff up.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Paneer

2011-09-29T09:04:00.000-07:00

2L milk
1/2 cup fresh lemon juice

Boil milk. Add lemon juice, boil 5 minutes. It'll be lumpy; strain through a cotton napkin, wrap it up and form it into one big piece, put a heavy weight on top, and wait 2 hours. Makes about 1/2 lb. paneer.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Palak Paneer

2011-09-29T09:02:00.000-07:00

1 big bunch spinach
2 medium onions, blended
1.5 tsp ginger/garlic paste (equal parts in a blender. can add oil and salt and store in fridge.)
4 medium tomatoes, pureed
4 serving spoons oil or ghee
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
2 tsp fenugreek leaves
250g paneer
2 serving spoons fresh heavy cream
2 tsp butter
2 tsp fresh cilantro

1. chop spinach, boil 10 min with 1 cup of water, blend.
2. heat oil, add cumin/coriander seeds.
3. add onion, cook 8-10 minutes. It's important to always cook onions well. And then to add a bit (say, 1/2 cup) of water. They're done when oil separates a bit at the corners.
4. add ginger/garlic paste, cook 2 minutes.
5. add the rest of the spices and 1/2 cup water, cook 2 minutes (until oil separates again).
6. add tomato puree, cook 2 minutes.
If you want to add cooked meat instead of paneer, add it now.
7. add spinach puree, cover, cook 5 minutes.
8. add paneer cubes, cook 5 minutes.
9. turn off flame, add cream and butter, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Aloo Gobi

2011-09-29T08:52:00.000-07:00

1 big cauliflower (~1kg) (or any vegetables, changing the recipe's name accordingly)
4 medium potatoes (~250g)
4 serving spoons of oil
1/2 tsp. cumin seeds
2 tbsp ginger, chopped
2 tbsp garlic, chopped
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
1/4 cup water
green chilies if you like

Heat oil. Add cumin seeds. When they pop, add ginger, garlic, chilies. Add vegetables, mix. Add spices, nix, cook 1 minute. Add water, cover, cook on low for 20-25 minutes.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Pla pau bi makrut

2011-07-17T14:57:00.000-07:00

Grilled fish with lime leaves and lemon grass

4 trout or mackerel fillets (Dan's note: or salmon)
2 cloves garlic, sliced
8 kaffir lime leaves, shredded
3 stalks lemon grass, 2 inches each, peeled and finely chopped
1 tbsp lime juice
1 tsp sugar
1 tbsp fish sauce
2 tbsp vegetable oil

dipping sauce:
2-3 red chilies, chopped
2 cloves garlic, chopped
2 tbsp lime juice
1 tsp sugar

Mix everything but the fish in a shallow dish. Add the fish and marinate for 1 hour, turning once or twice. Heat a grill on high, place the fish on a foil-lined rack. Grill 8-10 minutes, turning once, spooning marinade over fish. To make the dipping sauce, grind the chilies and garlic, and add the lime juice and sugar.

Source: Real Thai by Terry Tan

Ginger-glazed young turnips

2011-07-16T10:44:00.000-07:00

1/2 tsp salt
1 bunch young turnips, trimmed
1/4 c. sugar or honey
1/8 c. white vinegar
1-2 tsp freshly grated ginger (or more, to taste)
2 tbsp cornstarch
1/4 c. apple or grape cider
1/2 c. raisins
2 tbsp chopped fresh parsley
finely chopped crystallized ginger (optional garnish)

Boil a pot of water with a dash of salt. Add the young turnips. Simmer until tender but not mushy, 10-15 minutes. Remove, cool.
Combine 1/2 c. of cooking water, sugar, vinegar, ginger, and 1/2 tsp salt.
Combine the cornstarch and cider, let stand until dissolved.
Slice turnips.
Simmer the ginger mixture, stirring in the cider mixture, for 2-3 minutes until smooth and thickened. Remove from heat, stir in raisins and turnips and continue to stir for 2 minutes until thick and gravylike. Add a bit more cider if necessary. Let stand for 2 minutes, serve with parsley and crystallized ginger.

Source: Farmer John's Cookbook by John Peterson

Kohlrabi and Carrot Slaw

2011-07-16T10:38:00.000-07:00

1 lb kohlrabi (about 4 medium bulbs), peeled and grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 tsp chopped fresh thyme
1 large clove garlic, minced
1/2 c. sour cream
1/3 c. olive oil
4 c. wine vinegar
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix everything from kohlrabi to garlic. Then in a separate bowl mix everything else. Pour the dressing over the vegetables, toss to coat. Refrigerate for 2 hours before serving.

Source: Farmer John's Cookbook by John Peterson

Magadip

2011-07-02T15:33:00.000-07:00

Aromatic Chicken

1/4 c. thin-sliced onion
2 tsp salt
1 c. water
1 tbsp coriander
1 tsp pepper
1 tsp ground cumin
1/4 tsp ground clove
1/4 tsp nutmeg
1 2-inch cinnamon stick
1/4 tsp turmeric
1 slice ginger (about 1 tsp)
One 3 1/2-lb chicken, cut into frying pieces (Dan's note: or just chicken cubes, or lamb cubes)

In a blender, make a smooth sauce of the onion, salt, and 1/2 c. water. Mix the spices (not the ginger) in a dry saucepan. Toast lightly over medium for about 2 minutes. Add the onion sauce and the rest of the water (1/2 cup) to the pan, along with the ginger and the chicken pieces. Cook over medium for 45 minutes, or until the chicken is tender and half the sauce has evaporated.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Lapis Daging Bogor

2011-07-02T15:30:00.000-07:00

Sliced Steak Fry

1/2 lb flank/sirloin steak, sliced thin
1 egg, beaten
1/4 c. thin-sliced onion
1 clove garlic, sliced thin
1 tbsp butter
1/4 c. water
1 tbsp sweet soy sauce
1 1-inch cinnamon stick
1/8 tsp ground cloves
1/8 tsp pepper
1/4 c. coarse-chopped tomato

Coat the steak slices with the egg. Fry the onion and garlic in the butter for 2 minutes. Add the steak, fry for 2 minutes more, or until the pink color begins to change. Then add the water, sweet soy sauce, cinnamon, cloves, pepper, and tomato. Mix well, continue to fry for five minutes, or until sauce has thickened.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Mangut Ikan

2011-07-02T15:27:00.000-07:00

Palembang Fish in Coconut Milk

1 lb Sea bass or other similar fish, cleaned, with tail and head intact (Dan's note: I've used salmon fillets too)
5 tbsp peanut or corn oil
1 tsp dried red hot chili
1 tsp coriander
1/4 tsp ground cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp turmeric
2 kemiri nuts, crushed
1/4 tsp shrimp sauce/paste
1 1/2 c. coconut milk
1/4 c. sliced onion
2 cloves garlic, sliced
1 c. sliced red/green peppers
1/2 c. fresh/canned pineapple cubes
1 salam (bay) leaf
1 piece of laos (galangal)

Fry the fish in 1/4 c. oil over medium heat for about 3 minutes on each side, or until crisp/brown. Remove and set aside.
In the blender, prepare a sauce of chili, coriander, cumin, salt, sugar, turmeric, kemiri, shrimp paste, and 1/2 c. coconut milk. Fry the paste in the remaining 1 tbsp oil for one minute.
Add onion, garlic, peppers, pineapple, salam, laos, and the rest of the coconut milk. Cook for 3 minutes, stirring well.
Add the fried fish to the sauce and cook, basting frequently, for 5 minutes. Sauce will thicken.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Tahu Kering

2011-07-02T15:23:00.000-07:00

Soy bean cake fry

4 chinese tofu cakes
1/2 cup peanut or corn oil
2 cloves garlic, sliced
1/4 c. sliced onion
2 semihot red chilies, sliced thin diagonally
1 salam (bay) leaf
1 piece laos (galangal)
1 tbsp sugar
1 tsp salt
2 tsp tamarind, dissolved in 1 tbsp water
1 tbsp sweet soy sauce

Cut the tofu, 1/4 inch thick and 3/4 inch square. Fry in oil for 5-7 minutes or until light brown and dry. Set aside.
Remove all but 1 tbsp oil. Fry garlic, chilies, onion, salam, and laos until brown. Add tofu slices, sugar, salt, tamarind liquid, and sweet soy sauce. Fry for 5 more minutes, or until all the liquid has evaporated and the flavors are distributed.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Sayur Lodeh

2011-06-23T21:31:00.000-07:00

Eggplant Stew
1 red pepper, cubed
1/4 c sliced onion
1 clove garlic, sliced
1 salam (bay) leaf
1 piece galangal
1/4 tsp shrimp paste
1/2 tsp tamarind in 1 tbsp water
1/4 tsp ground cumin
1/2 tsp coriander
1 tsp salt
1/2 tsp sugar
1 kemiri nut, crushed
1 cup chicken or beef broth
1 cup coconut milk
1 lb eggplant, in 1-inch cubes

Put everything except the coconut milk and the eggplant in a saucepan, boil, cook over medium heat for 5 minutes. Add the eggplant and the coconut, cook 10 more minutes, basting frequently.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Som Tam 2

2010-12-30T20:11:00.000-08:00

1/4 cup chopped tomatoes
1/2 tsp red and green chilis
5-6 one-inch cut pieces of green bean (optional)
1 tsp chopped garlic
2 tbsp roasted cashews or peanuts
1 lime's juice
2 tbsp. soy sauce
2 tbsp. sugar water
Grated or matchstick-size green papaya (ideal) or carrot, cucumber, beet, or green mango

Smash the nuts, garlic, and chilis in a mortar and pestle. Add the green beans and tomatoes, mix a bit. Add the lime juice, soy sauce, and sugar water, mix well. Add the papaya or whatever and mix well.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Pumpkin "hummus"

2010-12-30T09:31:00.000-08:00

1 tbsp sesame seeds
2 tbsp cashews (or walnuts or peanuts)
3-4 tbsp steamed/boiled pumpkin (or other winter squash, sweet dumpling squash is good)
A few coriander leaves
1 tsp soy sauce

Smash the sesame seeds and cashews in a mortar and pestle (or food processor). Add the pumpkin, leaves, and sauce.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Green Curry 2

2010-12-30T09:29:00.000-08:00

1 tsp green chili paste

1 kaffir lime leaf, crushed

1 slice galangal, crushed

1 inch cut lemon grass

1/2 cup coconut milk

1 handful vegetables (like eggplant, green bean, squash, carrot, onions)

6 tbsp water

1 tbsp soy sauce

1 tsp sugar

3 tbsp coconut milk

chopped mint and/or thai basil (3-4 leaves)

Fry the chili paste. Add everything up to the vegetables (but only half of the coconut milk), cook until thick. Add water, soy sauce, and sugar. Add the rest of the coconut milk and mint/basil.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Massaman Curry

2010-12-30T09:26:00.000-08:00

Chopped carrot, onion, tomato
1/2 tsp. red chili paste
1 tsp. curry powder
3 tbsp water
1/2 cup coconut milk
1 tbsp soy sauce
2 tsp sugar
1 handful vegetables, like steamed sweet potato or pumpkin
1 tbsp tofu
1 tsp lime juice

Fry the carrot, onion, tomato, chili paste, and curry powder in a wok. Add a little water to stop it from burning if necessary. Add water and most of the coconut milk, cook until thick. Add the soy sauce, sugar, vegetables, and tofu, mix well. Add the rest of the coconut milk and lime juice.

For Penang curry, replace the curry powder with cumin powder.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Pad Thai 2

2010-12-30T09:17:00.000-08:00

Chopped carrot, onion, tomato, tofu
Minced garlic
Minced chili (optional)
1 beaten raw egg
Chicken/seafood (optional)
3 tbsp water
1 portion of presoaked noodles (soak for a couple hours, or just pour boiling water over them)
1 tbsp soy sauce
1 tsp sugar
1 tbsp mixed bean sprouts and chopped green onion
1/2 tbsp crushed roasted peanuts or cashews
1 tsp chili flakes
Juice from 1/4 lime

Fry the carrot, onion, tomato, tofu, garlic, and chili in a wok. Move them to the side of the wok, then add the egg to the bottom. When the egg is nearly cooked through like an omelette, flip it, break it into pieces, and push it aside. Add the noodles and the water, mix well. Add the soy sauce, sugar, sprouts, green onion, and nuts. Add the chili flakes and lime juice.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Fried vegetables with ginger and cashew nuts

2010-12-30T09:13:00.000-08:00

Chopped carrot, onion, tomato, tofu

Crushed garlic

Crushed red and green chili

Mixed vegetables

Some water

1/2 tbsp soy sauce

1/2 tsp sugar

1 tbsp sticky soy sauce or mushroom sauce (or oyster sauce)

1 tbsp shredded fresh ginger

1 tbsp toasted cashew nuts

Fry carrot, onion, tomato, tofu, garlic, and chilis in a wok in oil. Add mixed vegetables and water, cook 2-3 minutes. Add sauces and sugar. Add ginger and cashews.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Isaan

2010-12-30T09:10:00.000-08:00

Isaan, which is like Larb. From NE Thailand/Laos area.

Chopped carrot, onion, vegetables, tofu, and vegetarian sausage
1 tbsp soy sauce
1/2 tsp sugar
2 tbsp TVP (optional)
1/2 tbsp roast rice powder
1/2 tsp Tom Yum paste
1 tsp lime juice
extra chili powder (optional)
1 tbsp cilantro
1 tbsp chopped onion
1 tsp finely chopped kaffir lime leaves
1 tsp finely chopped lemon grass
mint (optional)

Pour a little water into a bowl. Add vegetables, tofu, and vegetarian sausage. Cook until nearly dry, then turn off heat. Add everything up to the chili powder. Add everything else. Eat with sticky rice, hot or cold.
Dan's note: you can use mushrooms instead of the TVP and vegetarian sausage. Half wood ears and half king oysters works pretty well.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Tom Yum 2

2010-12-30T09:05:00.000-08:00

2 cups water or so

2 kaffir lime leaves

2 slices galangal

2 half-inch pieces of lemongrass

chopped carrot, onion, tomato, fried/boiled tofu, and vegetables

2 tbsp soy sauce

1 tsp brown sugar

1 tbsp green onions and/or cilantro

1 tsp lime juice

1 tsp Tom Yum paste

1 tbsp coconut milk

chili, garlic, and basil (optional)

Boil water. Add kaffir lime leaves, galangal, and lemongrass. Add all the vegetables and tofu. Wait 4 minutes, then add soy sauce and brown sugar. Simmer until vegetables are tender, but before all water is gone. Add everything else.

To make Tom Kha instead, reduce the water and add more coconut milk.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Thai Fried Cashew Nut with Chicken

2010-12-26T20:18:00.000-08:00

Fried cashew nut with chicken

50 g. chicken
50 g. cashew nut or almond
30 g. jelly mushrooms, sliced into 1 cm. width
2 baby corns, diced
1/2 large onion
2 tbsp. spring onion
1 tbsp. chopped garlic
5 g. dried chili, sliced
1/2 tbsp fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom sauce
1 tsp. sugar
2 tbsp. oil

Stir-fry cashews, remove. Fry garlic, then chicken, then mushrooms, onions, baby corn, dried chilis. Add oyster sauce, fish sauce, and sugar, then green onion and fried cashews, stir until cooked.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Larb

2010-12-26T20:17:00.001-08:00

Larb (minced meat salad)

150 g. boiled minced chicken, pork, or mixed wood ear and king oyster mushrooms
1/2 tsp. ground chili
2 tbsp. roasted rice powder (or dry breadcrumbs, but roasted rice is a lot better.)
5 thinly sliced shallots
3 sliced green onions
1 tbsp. fish sauce or soy sauce
2 tbsp. lime juice
1/2 tsp. sugar
7-10 mint leaves
2 tbsp. sliced cilantro leaves

Combine minced chicken, chili, roasted rice, shallots, green onions, fish sauce, and lime juice, toss gently. Add mint leaves and cilantro, toss again. Serve with lettuce, Chinese cabbage, cucumber, long bean, and spring onion.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Pad Thai

2010-12-26T20:16:00.005-08:00

Pad Thai

250 grams rice noodle
50 grams chicken
3 tbsp oil
20 g. chinese chive or green onion
1 tsp. sugar
2 tbsp. fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom fake-oyster sauce
1 egg
30 g. bean sprouts or cabbage
1 tbsp. chopped garlic
50 g. tofu, diced
1/2 c. water

Fry garlic in oil, then chicken and tofu, stir until the chicken is cooked. Add egg, scramble around. Add noodles and water, stir until tender. Season with sauces and sugar. Add sprouts and green onions, serve with fresh vegetables and/or lime juice, peanuts, and ground chilis.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Som Tam

2010-12-26T20:16:00.003-08:00

Som tam (papaya salad)

50 g. papaya, carrot, or cucumber, shredded or matchsticks
10 small garlic cloves
1-3 chilies
1/2 tomato, cut quarter
1 chinese long bean, in 1-inch slices (or green beans)
20 g. peanut
2 tbsp. fish sauce (or 1 tsp. salt)
1-2 limes, cut quarter
1 tbsp. palm sugar or brown sugar
optional: anchovies, fermented crab claws

Tenderly pound garlic, chili, and Chinese long bean. Add palm sugar, lime, fish sauce, and pound until the palm sugar is dissolved.
Add the papaya and tomato, mix well. Top with peanuts, serve with fresh vegetables.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Tom Yum

2010-12-26T20:16:00.001-08:00

Tom yum

75 g. prawn, chicken, seafood, or oyster mushroom
30 g. straw mushroom or oyster mushroom
2 c. water
3 chilies
1/2 onion, sliced
1/2 tomato, sliced
3 kaffir lime leaves
1 lemongrass, sliced diagonally
2 sliced galangal
3 tbsp. lime juice
3 tbsp. fish sauce or soy sauce
1 tsp. sugar
1 tsp. roasted Tom Yum chili paste
1 coriander
1 sliced green onion

Heat water with kaffir lime, galangal, lemongrass. Add chicken, boil until cooked. Add mushroom, onion, tomato, and add everything else.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Green Curry

2010-12-26T20:15:00.001-08:00

Green curry

200 grams chicken or tofu
1 tbsp green curry paste
2 thai eggplants, cut quarter
2 baby corns, carrots, or broccoli, diced
2 c. coconut milk
10 leaves sweet basil
2 kaffir lime leaves, tear the stem off
1 red chili
2 tbsp. fish sauce or soy sauce
1 tsp. sugar
3 tbsp. oil

Put the oil in the wok over low heat, fry the curry paste until fragrant. Add chicken and 1/2 c. coconut milk, stir until chicken is cooked. Add the rest of the coconut milk, boil. Add vegetables, then fish sauce and sugar, then basil, lime leaves, and chilis.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Curry Paste

2010-12-26T20:14:00.001-08:00

Red, Yellow, or Green Curry Paste

5 dried red chilies, soaked in water
3 tbsp. chopped shallots
1 tbsp. minced garlic
50 g. chopped galangal
1/2 tbsp chopped lemongrass
1 tsp. krachai (lesser ginger)
1 tsp. shrimp paste (or salt)
1/2 tsp. chopped kaffir lime peel
1 tsp. coriander root (or stem)
1 tsp. turmeric root (or powder)

Pound together garlic, lemongrass, kaffir lime peel, galangal, coriander root. Add krachai, turmeric root, shallot, and pound well. Add red chilis, then shrimp paste, and pound until smooth and fine.

To make yellow curry paste instead, add Indian curry powder, leave out the shrimp paste and the krachai. To make green curry paste instead, use 15 green fresh chilis instead of red, and add them at the start instead of the end.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Channa Dal

2010-12-03T22:34:00.000-08:00

Channa Dal - Chickpeas, but not the ones in a can; the split ones that look like little yellow lentils.

1 1/2 c. Channa Dal
4 tbsp vegetable oil
1/4 tsp brown mustard seeds
1 chopped onion
1 chopped tomato
2 chopped garlic cloves
1/2 inch peeled and shredded ginger root
1 pinch salt
1 shredded green pepper
1 tbsp curry powder (hot or mild)

Wash dal, cover in water 2 inches deep, boil 20-25 minutes. Remove from heat, set aside. In another pan heat vegetable oil on medium. Add mustard seeds and onion. Fry until brown (and mustard seeds pop). Add tomato, fry until soft, then add garlic, ginger, green pepper, curry powder, sugar, and salt. Pour in channa dal from other pan and mix well. Simmer 5-7 minutes. Add water to taste. Serve hot.

Source: directions on a package.

Barmbrack

2010-11-08T21:02:00.000-08:00

Traditional Barmbrack
1cup of black tea, prepared
4 cups white flour
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 tsp Allspice
Pinch of salt
1/2 stick butter
1 package of yeast
1/2 cup brown sugar
1 tsp white sugar
1 1/4 cups luke-warm milk
1 egg, beaten
1 cup raisins
1 cup dried fruit
The evening before, soak the raisins and dried fruit in the brown sugar and tea. Constant Comment is an orange spiced tea which adds a delicious flavor to the fruits, however any black tea can be substituted. Drain before using.

Preheat oven to 350 degrees.

1. Sift flour, spices and salt into a bowl. Rub in the butter.
2. Add the yeast to the teaspoon of sugar and 1 teaspoon of the warm milk.
3. Pour the rest of the warm milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well and knead until the batter is stiff but elastic.
4. Fold in the prepared fruit. Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled. Knead again for another 2 or 3 minutes and divide between two greased 1 1b loaf pans.
5. Wrap the charms* in greaseproof paper and then hide them in the dough. Be sure they are well distributed. Cover again and let rise until the dough comes up to the top of the pan (30 minutes to an hour).
6. Bake at 350 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.

* you put stuff in it. Then it tells your fortune if you get that thing in your slice. Bean: poverty (or bachelorhood), button: bachelorhood, cloth: poverty, thimble: spinsterhood, coin: wealth, gold ring: marriage, matchstick: the husband will beat the wife.

Keeps about one week in a sealed container, but do note: Stale Barmbrack is still delicious when toasted and buttered!

from http://www.suite101.com/content/barmbrack-a33239

Tom Yum Paste

2010-05-31T14:23:00.000-07:00

Makes approx. 3/4 cup Tom Yum paste, enough to marinate up to 4 pieces fish or chicken, OR to make 1 pot of soup

4 Tbsp. finely minced lemongrass

5 cloves garlic

1 thumb-size piece galangal, sliced

1 fresh red chili, sliced, OR 1/2 to 3/4 tsp. dried crushed chili (or substitute cayenne pepper)

1/4 cup fresh coriander

2 Tbsp. fish sauce

2 Tbsp. vegetable oil

1/2 tsp. dark soy sauce (OR substitute 1 tsp. regular soy sauce)

1/2 tsp. shrimp paste

1/4 cup fresh-squeezed lime juice

3 heaping tsp. palm sugar OR brown sugar

2 spring onions, sliced

Mortar and pestle them all up!

Source: http://thaifood.about.com/od/thaicurrypasterecipes/r/thaitomyumpaste.htm

Paneer Tikka Masala

2010-05-04T11:44:00.000-07:00

ingredients:

cumin seeds

veg oil

tomato paste

garlic

onion (optional)

ginger (optional)

tikka masala powder

turmeric (optional)

sugar (optional)

half and half

paneer squares

start off with a bowl-like pan on medium-high heat. throw in a tablespoon of veg oil. once the oil is hot, add 1/2 tablespoon of cumin seeds (NOT cumin powder). it will snap, crackle, and/or pop. don't let it sit for too long, or else the cumin seeds will burn. change from medium-high to medium heat.

add half a small can of tomato paste and a little under a tablespoon of finely-chopped garlic. i tried using diced tomatoes once and tomato puree once, but they're both too juicy and don't come out well. as for garlic, i usually use a glass jar of pre-chopped soaked garlic, but i'm sure it'll be even better with fresh garlic.

once mixed, my mom likes to add one finely-chopped onion. i don't, since i think it takes away from the smooth texture that i prefer in the dish. if you choose to add the onion, mix it in well with the tomato paste once added before you proceed. my mom also adds freshly-shredded ginger to give it an indian kick. i'm usually too lazy for the onion and ginger, and it still comes out well.

stir in the "tikka masala" powder. i use two tablespoons, since i love love love this stuff. you can play around, but i'd say use anywhere from 1 to 2 tablespoons to ensure that the resulting curry really does taste like tikka masala. also, here's where you can get creative with other spices you have around. i usually add a teaspoon or two of turmeric & sugar. the turmeric gives is a more yellow/orange color as opposed to pink/red. the sugar makes it a bit more sweet, which is what the dish is known for compared to other curries.

at this point, the dish has already been on medium heat for 5-10 minutes without any liquid: enter half and half. start by reducing the heat to low-medium. then, add in the half and half in small amounts (2 tablespoons at a time) and mixing it in well before adding more. i've used milk instead of half and half, however it doesnt mix well enough, and results in a really thin sauce. i also tried sour cream and cream cheese mixed with milk (desperate times when i haven't had half and half around), and it's not all that bad. the key is to mix slowly. you'll know you've added enough when the curry of curry-consistency (i don't really know how to explain). also, taste frequently to be sure. you'll know it's too much half and half if the curry tastes more like milk than curry. if that's the case, throw in more tomato paste and adjust until you're happy.

once you get the right consistency, which should take no more than 5 minutes of adding and mixing, throw in the frozen paneer squares. you can either buy a big block of paneer and chop them yourself, or buy pre-chopped. stir in the paneer squared until they are all coated in curry, then cover and let sit for 10 minutes on low-medium heat, stirring occasionally. you'll know it's done when the cheese squares are soft based on poking with your spoon. hehe.

i usually enjoy this curry with either plain naan or garlic naan. i usually buy naan from the freezer section at the indian grocery store.

Simple Tiramisu

2010-02-15T13:28:00.000-08:00

Simple Tiramisu

First, start by assembling the ingredients. We'll need

1 lb mascarpone cheese

1 cup heavy whipping cream

1/2 cup granulated sugar

3 tablespoons rum (brandy also works well)

~20 lady's fingers (a light, oblong italian cookie with powdered sugar on one side)

cocoa powder

a double shot (about 2 to 3 ounces) of espresso

1/2 cup of prepared coffee

shavings of unsweetened dark chocolate to top (1 oz. should do).

Chill whipping cream and bowl. Mix coffee and espresso and chill.

Whisk the whipping cream until it reaches stiff peaks. This can be accomplished in a few minutes with an electric mixer or by hand (times will vary depending on arm strength and stamina).

Put the cheese, sugar, and brandy into a medium bowl and mix until smooth. Add more sugar or alcohol as desired.

Fold in the whipped cream to create the cheese mixture.

Soak lady fingers in espresso for a couple seconds, rotating to coat all sides. Place lady fingers side by side on bottom of a 8x8-in. pan.

Put half the cheese mixture on lady fingers in pan. Smooth with a spatula or spoon.

Sift cocoa powder liberally on surface of layer.

Apply second layer of lady fingers and remaining cheese.

Sift cocoa powder and half of chocolate shavings.

Cover in plastic wrap and chill.

To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).

Source: http://www.cookingforengineers.com/recipe/26/Simple-Tiramisu

Makhlouta

2010-01-17T23:01:00.001-08:00

Makhlouta

4 oz red kidney beans (about 1 cup)

4 oz large white beans (1 cup)

4 oz garbanzo beans (chick-peas)(1 cup)

4 oz lentils, preferably brown (green OK)(1 cup)

4 oz bulgur (needs to be thick bulgur-can substitute another whole-grain)(1 cup)

4 oz wheat berries (optional)

2 large onions

1/4 cup of extra-virgin olive oil OR replace by lamb fat if doing the meaty version

Spices: salt, pepper, ground cumin (2 teaspoons or more)

3 Tablespoons of pomegranate molasses

1/2 cup of tomato paste (optional)

3 or 4 lamb chops (optional)

VEGETARIAN VERSION:

Soak the beans overnight separately in at least one quart of water.

Drain and rinse the beans the next day. Place all beans in a large pot, add 3 quarts of water and simmer for about two hours until well cooked.

Place the bulgur in a bowl, cover with water and soak for about 15 minutes, then drain.

If using meat, get a few lamb chops (3 or 4) and rub them a bit with half a lemon and set aside in a bowl. Heat a large soup pot, add a tablespoon of olive oil; pat the lamb chops dry and throw in the pot to brown for a few minutes on both sides. Remove from the pot.

Otherwise, heat the olive oil and fry the chopped onions in the oil until browned (not burnt! careful!)

Cool the onions a bit and puree them in a food processor. Add them to the beans. Add the tomato paste if using.

About 30 minutes before the 2 hours are up, add the lentils and the wheat berries (if using). Cook the lentils for about 15 minutes, then add the bulgur and the pomegranate molasses. Add the spices. Cover the pot and cook for 20 minutes or so, until the bulgur is cooked and soft.

Uncover the pot. If it is still too wet, cook a few minutes more; it will firm up upon cooling. Serve hot or at room temperature. The makhlouta needs to be thick and rather dry.

If using meat, place the lamb chops on top of the makhlouta.

Source for the recipe: Mijotons de Micha Sarraf, Fragrance of the Earth by Nada Saleh, The Rural Taste of Lebanon by Chérine Yazbeck. Also, used some suggestions from Haj Makari and Hashem who advised me to use pomegranate molasses.

via: http://www.tasteofbeirut.com/2010/01/the-hacker-dish-makhlouta/

Tabbooleh

2010-01-17T22:58:00.000-08:00

Tabbooleh

4 bunches of italian parsley

1 large onion (or 4 green onions)

1 bunch of fresh mint

4 large tomatoes (vine or heirloom)

1/2 cup of bulgur #1 (extra fine)

2 or 3 lemons

1/2 cup of extra virgin olive oil

salt, pepper, pinch of allspice (optional)

1. Wash and dry the parley and mint

2. Pick the leaves and discard the stems from the herbs

3. Slowly chop the herbs with a sharp knife until they are chopped very finely, as fine as you can get them

4. Wash the onions, and chop them very fine

5. Wash the tomatoes and dice them in very small little cubes

6. Rinse the bulgur, and let it sit in a bowl with some cold water to cover or lemon juice for 3 minutes. Then, drain it into a sieve, pressing with a wooden spoon until dry.

7. Assemble the tabbooleh: In a serving bowl, put the parsley and mint, then the onion, then the tomatoes, then the bulgur.

8. Prepare the dressing: juice 2 large lemons or enough to equal 1/2 cup of juice; add the extra virgin olive oil and the spices and mix with a fork to emulsify.

9. Pour the dressing on the tabbooleh right before serving and mix the salad thoroughly.

10. Serve with some cabbage or romaine or iceberg leaves placed on a side bowl to use individually to spoon the salad in. If you have some fresh and tender vine leaves you can use them as well to cup the salad in. Sahteyn!

Source: http://www.tasteofbeirut.com/2009/01/tabbooleh/

Horenso no Kurumi-Ae

2009-12-06T22:42:00.000-08:00

Spinach with Walnut Dressing

1/2 lb spinach, washed, de-stemmed
4 large (or 6 small) whole walnuts
1 tsp sugar
4 tsp soy sauce

Parboil spinach, rinse in cold water, squeeze out water, chop a bit. Make the dressing by mashing the walnuts in a mortar and pestle and adding the sugar and soy sauce. Toss spinach with dressing.

Source: Zen Vegetarian Cooking by Soei Yoneda with Koei Hoshino, p. 172-173

Paratha

2009-12-04T21:48:00.000-08:00

Use atta flour (whole wheat, made from hard wheat). Add water to flour until it's tender and smooth, not too much water. Roll out into thin circles like chapati. Make a cut from the center to an edge, then fold over into a 60 degree triangle (so it'll be 6 layers). It'll be kind of a cone shape, so kinda squash that open, flatten, and roll out. Cook on a hot dry pan. Put oil on one side, then flip so it cooks on both sides.

Source: cooking class in Delhi

Cottage cheese rolls

2009-12-04T21:45:00.000-08:00

200 grams (about 1/2 lb) paneer
1/2 c. finely chopped onions
2 green chilies, chopped
3 tsp coriander
1/2 c. grated mild, soft cheese like cheddar
1 tsp salt
1/4 tsp black pepper
1 c. bread crumbs
oil for deep-frying
1 tsp corn flour
1 egg

Mash paneer in a bowl with all other ingredients except oil, egg, and crumbs. Roll it into an oval, shape it like a cutlet, dip it in egg and bread crumbs, and fry it.

Source: cooking class in Delhi

Dal Makhani

2009-12-04T21:35:00.000-08:00

1 cup black lentils (probably split)
some tomato puree- maybe 1/2 cup
about 1/4 cup cream
1/2 tsp cumin
1/2 tsp coriander
1 green chili
salt
oil
2 tbsp butter
2 tbsp chopped onion
1/2 tsp chopped ginger
1/2 tsp chopped garlic

Put everything but the butter and cream in a pressure cooker and cook it for 1/2 hour. Open the lid by running it under cold water until the steam is done, then add the cream, cook 10 minutes. Add butter as a garnish (however that works).
If you don't have a pressure cooker, just cook it all in a pot. Soak the lentils for a couple hours beforehand.

Note about oil: sunflower oil and mustard oil are popular in India. Mustard oil is good for winters, it makes things last longer.

Source: cooking class in Delhi

Garam Masala

2009-12-04T21:33:00.000-08:00

16 tsp (1/3 cup) whole coriander
4 tsp (1 tbsp + 1 tsp) whole cumin
4 tsp whole black peppercorns
2 tsp whole black cumin
2 tsp ground dried ginger
1 tsp whole black cardamom seeds
1 tsp whole cloves
1 tsp ground cinnamon
1 tsp crushed bay leaves

Toast the coriander, cumin, black pepper, black cumin, cardamom, and, uh, cloves? At least all the things that look like seeds. Then grind it all!
You may want to make a half recipe, as this makes 2/3 cup, and it's the most flavorful right after grinding.

Source: http://indianfood.about.com/od/masalarecipes/r/garammasala.htm

Ponzu

2009-11-21T00:51:00.000-08:00

Ponzu sauce

1 c. lemon juice, or lemon-lime, or sudachi citron or other very acid citrus fruit
1/2 c. rice vinegar
1 c. dark soy sauce
2 tbsp tamari
3 tbsp mirin, alcohol burned off
1/3 oz (10 g) hana-katsuo
2-inch square konbu

Mix all ingredients and let stand 24 hours. Strain, mature 3 months in a cool dark place or refrigerate. Keeps indefinitely, but is best used within 1 year.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 172

Brokkori Ninjin Kinpira

2009-11-20T22:09:00.000-08:00

Steam-sauteed broccoli and carrot with savory dressing

8 oz. broccoli stems
Some carrot
1 1/2 tbsp peanut oil
1/4 c. light soy sauce
1 tbsp mirin
2 tsp sugar
1 tbsp sesame oil
pinch of salt
pinch of red pepper or shichimi
1 tsp white sesame seeds

Peel the hard outer layer of the broccoli, and the carrot. Cut both into 2-inch pieces. Saute carrot and broccoli in oil quickly until tender. Stir in everything else. Remove from heat, steam about 1 minute, but don't overcook. Sprinkle with sesame seeds, serve immediately.

Source: the Art of Japanese Vegetarian Cooking by Max Jacobson, p. 85

Poteito aoshiso miso nimono

2009-11-20T22:05:00.000-08:00

Simmered new potato with sweet basil and miso

1 1/2 lb new (waxy) potatoes, skins left on
2 tbsp corn oil
2 qt. dashi, or enough to cover potatoes
2 tbsp red miso
2 tbsp mirin
3 small bunches sweet basil, minced

Wash potatoes, pat dry, saute for 4-5 minutes until golden. Add dashi, miso, and mirin, bring to a slow boil until broth almost completely evaporates, about 20 min. (pour off a little broth if necessary) Add basil, mixing thoroughly.

Dan's note: try not slicing the potatoes; they may become a mushy mess.

Source: The Art of Japanese Vegetarian Cooking, by Max Jacobson

Shishito Ninjin Sunomono

2009-11-20T22:02:00.000-08:00

Japanese Green Pepper and Carrot Vinegared Salad

5 shishito (Japanese green peppers) or 2 bell peppers
1 large carrot, peeled, sliced into rounds
1 tsp white miso
1 tsp sugar
1 1/2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp white sesame seeds
pinch of shichimi

Steam the peppers over boiling water for about 3 minutes, plunge into ice water, and drain. Pat dry with a towel. Slice peppers into thin spears, place in a bowl. Add the carrot.
Mix miso with sugar, add everything else. Mix well, pour over vegetables, and serve.

Source: The Art of Japanese Vegetarian Cooking, by Max Jacobson, p. 48

Acar

2009-11-20T21:57:00.000-08:00

Cucumber and potato salad

4 large potatoes (about 1 1/2 lb)
1/2 c. peanut or corn oil
5 hard-boiled eggs, yolks and whites separated
1/2 c. smooth or crunchy peanut butter
1 tsp salt
1/2 tsp pepper
2 tbsp lemon juice
1/4 c. water
3 c. peeled and thin-sliced cucumbers

Peel and slice potatoes into long, thin pieces. Fry in oil until brown and soft. Drain well, set aside.
Make the sauce by mixing egg yolks, peanut butter, salt, pepper, lemon juice, and water.
Slice egg whites, mix with cucumbers, potatoes, and sauce. Serve at room temperature.

Dan's note: This was mostly great, but a few times I'd get a bit of something that was really bitter and metallic and bad. I don't know what it was. ... look out for that.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 185-186

Sayur Manis

2009-11-20T21:53:00.001-08:00

Coconut creamed vegetables

2 c. coconut milk
2 cloves garlic, sliced
1/4 c. sliced onion
1 slice ginger (about 1 tsp)
1/2 tsp turmeric
2 tsp salt
3 red or green semihot chilies, sliced in half
1 stalk lemon grass
1 lb long Chinese string beans, broken into 2-inch pieces
1 lb Chinese broccoli, stems trimmed and discarded

Put everything but the beans and broccoli in a saucepan, boil, add green beans, and simmer 5 minutes. Then add broccoli, cook 10 minutes. You can add some tomato cubes if you like.

Dan's note: it's pretty salty. I think that's the point. Keep the salt in, though, it makes it good.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 184-185

Sambal Goreng Tomat

2009-11-20T21:50:00.000-08:00

Tomato Stew

1 lb ripe, firm tomatoes, cubed
1/4 c. sliced onion
3 cloves garlic, sliced
2 tsp dried red hot chili
2 tbsp peanut or corn oil
1 c. coconut milk
2 bay leaves
2 pieces of laos
1/4 c. dried shrimp, soaked for 10 minutes and drained
2 tsp. sugar
1 tsp. salt
2 tsp. tamarind, dissolved in 1 tbsp water

Fry onion, garlic, and chili in oil. Add everything but the tomatoes. Cook over medium heat for 10 minutes. Add tomatoes, cook for 3 more minutes, basting frequently. Don't overcook; make sure the tomatoes stay firm.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 183-184

Orak arik jagung

2009-11-20T21:46:00.000-08:00

Scrambled corn and assorted vegetables

2 tbsp thin-sliced onion
2 cloves thin-sliced garlic
1 tbsp peanut or corn oil
1/4 lb small shrimp
1/2 lb ground beef
1 green semihot chili, sliced thin
1 c. shredded cabbage or broccoli, in 2-inch pieces
2 scallions, sliced thin
12 oz corn (or a few ears' worth)
1/4 tsp nutmeg
1/2 tsp pepper
1 tsp salt
1 1/2 c. carrots, cut in matchsticks
2 eggs, beaten

Saute the onion and garlic in the oil for 1 minute. Add shrimp and beef, fry for 3 minutes or until beef browns.
Add everything but the eggs, fry for 5 minutes. Add the eggs, fry for 3 minutes more or until dry but not overcooked.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Sambal Goreng Ati

2009-11-20T21:41:00.000-08:00

Chicken Livers Saute with Snow Peas

1/4 lb fresh snow peas
1 lb chicken livers
2 c. water
1/4 c. thin-sliced onion
2 cloves garlic, sliced thin
1 tbsp peanut or corn oil
1/2 red sweet pepper, sliced thin
1 c. coconut milk
1 tsp salt
1 tsp sugar
1/4 tsp shrimp paste
2 salam (bay) leaves
1 piece of laos (galangal)
1 tsp tamarind, dissolved in 1 tbsp water
1 tsp dried red hot chili

String and refrigerate the peas in water, drain.
Boil the livers in water for 2 minutes. Drain and cut into lobes.
Fry onions and garlic for 1 minute, add the sweet pepper and fry for another minute. Add everything else but the peas. Cook 5 minutes, basting to distribute flavors. Add peas, cook for 2 minutes more.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 91

Nasu to Shimeji no Takimono

2009-11-20T21:31:00.000-08:00

Eggplant and Shimeji Mushrooms

2 eggplants, peeled, quartered, sliced; about 1/2 lb.
1/4 lb shimeji or other mushrooms, washed, stem bases removed
1 tsp vegetable oil
2 tbsp sake
1 tsp soy sauce
pinch salt

Put everything in a saucepan, boil, simmer 3 minutes, serve hot.

Source: Zen Vegetarian Cooking by Soei Yoneda and Koei Hoshino

Agedashi Tofu

2009-11-20T21:27:00.000-08:00

1 1/3 c. dashi
2 tbsp light soy sauce
2 tbsp mirin
2 cakes tofu
flour and oil for deep frying

Heat the sauce ingredients, keep warm on a back burner.
Heat oil to 350F. Dredge tofu with flour, deep-fry for 6-8 minutes. Serve immediately with sauce as a dip. Garnish with green onion, red maple radish, grated ginger, ito-kezuri-katsuo, or whatever.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 412-413

Miso soup

2009-11-20T21:24:00.000-08:00

Miso-shiru

3 1/3 c. dashi or sardine stock
1/2 c. nameko or shiitake mushrooms, sliced
1/3 cake tofu
4 tbsp. red miso
4 stalks trefoil
ground sansho pepper

Soften the miso in a bowl with 2 tbsp tepid stock, whisk. Ladle the miso into the stock, simmering over medium heat. Add the solid ingredients. Do not boil. You can really use all sorts of ingredients instead of these, this is just a starter.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 156-157

Nasu Dengaku

2009-11-20T21:16:00.000-08:00

Eggplant Dengaku

4-6 small eggplants, or 2 medium eggplants
vegetable oil
red and/or white dengaku miso toppings

Cut eggplants in half (or slices if they're big). Cross-cut score surfaces, brush with vegetable oil, grill or saute on high. Apply topping to one side, garnish, serve.
Note: you can use tofu or meat instead.

Red/white miso topping:
1/2 c. red miso + 3 tbsp white miso, or 1/2 c. + 3 tbsp white miso
2 egg yolks
2 tbsp sake
2 tbsp mirin
2 tbsp sugar
7 tbsp dashi
One of the following seasonings: ground toasted sesame seeds; grated yuzu, lemon, or lime rind; mortar-ground kinome leaves, fresh ginger juice

Mix all but the dashi and seasoning, heat in a double boiler, slowly add dashi, stir until thick, then add one seasoning.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 194

Horenso no goma-ae

2009-11-20T21:04:00.000-08:00

Spinach with Sesame Dressing

1 lb spinach, washed and parboiled
4 tbsp white sesame seeds
1 tsp sugar
2 tsp soy sauce
3 tbsp dashi

Toast sesame seeds, grind in a mortar and pestle. Add sugar, stir, add soy sauce and dashi, and mix (almost whip) to blend well. Add more sugar if necessary.
Chop spinach into 1 1/2-inch lengths. Lightly use the pestle to mix the spinach and dressing- a little bruised but not crushed.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 253

Kinpira Gobo

2009-11-20T21:00:00.000-08:00

Burdock Kinpira ("Kinpira Ninjin," if you're using carrots)

1 medium burdock, scrubbed with a brush, or 3 carrots
2 tbsp sake
2 tbsp soy sauce
1 tbsp sugar
1/4 tsp red pepper flakes or shichimi

Cut burdock in shavings as if sharpening a pencil, or julienne the carrots. Stir-fry in oil over high heat about 3 minutes, until vegetable softens a little. Add liquid and continue stir-frying until almost completely reduced. Flavor to taste with red pepper.
Can also use konnyaku instead, or lotus root.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 392-393

Daikon fukume-ni

2009-11-20T20:56:00.000-08:00

Drenched radish or squash

1 daikon radish, kabocha squash, or turnip
2 1/2 c. dashi
1 tsp salt
2 tsp light soy sauce
splash of mirin
kinome sprigs (optional)

Peel radish and cut into rounds, or cut squash into chunks. Bevel edges if you're a champ. Simmer the vegetable in water, drain. To serve, simmer all ingredients together for a half hour. Garnish.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 395-396

Tofu Bekko-ni

2009-11-20T20:52:00.000-08:00

Tortoiseshell Tofu

2 c. dashi
1/2 tbsp sugar
2 tbsp mirin
2 tbsp soy sauce
pinch salt
1 cake tofu, pressed (if not silken)
3 tbsp cornstarch in 3 tbsp water
kinome sprigs or finely shredded fresh ginger

Mix dashi, sugar, mirin, soy sauce in a medium pot, boil, simmer, add salt.
Cut the tofu into quarters, slide them into the pot (try not to break them). Ladle the liquid over the tofu until heated thoroughly, about 4 minutes. Remove tofu, keep on the heat, add the cornstarch/water. Stir until thickened, about 1 minute.
Ladle sauce over tofu, garnish, eat with spoons instead of chopsticks.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 398-399

Kyuri no Sumomi

2009-11-20T20:30:00.000-08:00

Vinegared Cucumber

4 japanese cucumbers, or 2 western cucumbers peeled and seeded
1 c. rice vinegar
1 c. dashi
4 tbsp dark soy sauce
2 tbsp sugar

Cut cucumbers into paper-thin slices. Spread out on a cutting board, sprinkle with salt, knead about 1 minute. Transfer to bowl without washing.
Sanbaizu sauce: Combine sauce ingredients just to a simmer, force-cool (bowl in a bowl of ice water).
Serve: pour half the sauce over the cucumber, squeeze with your hands, pour off sauce. Then add the other half of the sauce to the cucumber. Serve at room temperature.
Note: you can add wakame too; soaked, scalded in hot water, plunged into cold water. Toss with cucumber just before adding sauce.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 423

Horenso no Ohitashi

2009-11-20T20:26:00.002-08:00

Soused Spinach

1 bunch spinach, trimmed, washed, parboiled
1 1/4 c. dashi
pinch salt
1 tsp mirin
3 tsp light soy sauce
1/3 c. ito-kezuri-katsuo (dried bonito thread-shavings) or regular hana-katsuo (flakes)

Bring dashi to a boil, then simmer. Add salt, mirin, soy sauce. Force-cool by putting it in a bowl inside a bowl of ice. Add spinach and mix, refrigerate 5-6 hours. Serve spinach, with stock poured over, and garnish with bonito flakes/threads.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 430-431

Tara Chirinabe

2009-11-20T20:26:00.001-08:00

Cod and Cabbage Pot

2 lb cod fillets, with skin
6 leaves Chinese cabbage (Napa does not work so well)
1/2 lb spinach
10 sprigs chrysanthemum leaves (shungiku/kikuna, optional)
6 fresh shiitake mushrooms
6 Japanese long onions (naganegi) or 8 leeks
2 cakes grilled bean curd (yakidofu)
Ponzu sauce
4-inch square konbu, slashed with a knife
some of the following: 6 tbsp finely chopped green onion, 2 quartered lemons, 6 tbsp red maple radish (daikon with red peppers, grated), 4 tbsp grated fresh ginger

Fish:
Cut fish into 1-inch slices, put in colander, pour boiling water over them, rinse, drain, refrigerate.
Cabbage rolls:
Parboil cabbage, rinse, trim thick stems. Parboil spinach. Wrap spinach in cabbage to make rolls, wrap in plastic or a towel and refrigerate.
Other stuff:
Cut stems off chrysanthemum sprigs, wash, drain, cut in half. Cut mushrooms in half. Wash onions/leeks, cut diagonally into 1 1/2 inch lengths.
Arrange:
Put all pieces (fish, cabbage rolls, chrysanthemum, mushrooms, onions, tofu; cut to same size) on platters. Put the kelp in the water, bring just to a boil. Add fish first, then vegetables and tofu, simmer until just tender. Put ponzu/condiments in bowls, dip food in them.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 432-433

Warm Potato Salad in Basil Cream

2009-10-20T22:50:00.000-07:00

2 1/2 lb. small new potatoes
1/3 c. olive oil
10 basil leaves
1 clove garlic, minced
1 tbsp white wine vinegar
1 c. whipping cream
salt and pepper
1 tsp capers

Peel potatoes, cook in salted water, drain and cut in half while still slightly firm.
Put olive oil, basil, and garlic in a medium pan, heat, mashing basil with a spoon. When the leaves look wilted, turn off heat and steep for 10 minutes. Remove leaves, reheat oil, add vinegar, cream, and seasoning. Mix, add potatoes, stir while cream simmers. When sauce thickens, taste for seasoning, serve with capers and/or small basil leaves.

Squash and Lemon Salad

2009-10-20T22:46:00.000-07:00

6-8 zucchini/yellow squash
3 firm tomatoes
1 small tomato half
2 lemons
1 1/3 c. dry white wine
2/3 c. olive oil
juice of 1 lemon
2 cloves garlic, minced fine
1 tsp thyme or lemon thyme
salt and pepper

Slice squash into 1/4 inch rounds, tomatoes into wedges, arrange in concentric circles with a small tomato half at the center.
Skin 2 lemons, cut into wedges, remove seeds, scatter over squash. Add everything else. Bake for 25 minutes at 350. Taste to make sure it's still a little firm/crunchy. Serve cool, but not chilled, with fresh bread.

Source: Summer Food by Judith Olney, p. 88

Polenta Tart

2009-10-20T22:41:00.000-07:00

For the topping:
2 medium onions, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 green pepper, chopped
6-7 medium tomatoes, peeled, seeded, chopped, or a 28oz can tomatoes, drained
pinch sugar
2 tbsp chopped fresh parsley, oregano, thyme, mixed
salt and pepper

For the polenta base:
3 1/2 c. water
1 tsp salt
1 c. yellow cornmeal
2 eggs
1/3 c. grated Parmesan cheese
olive oil

Cook onions and garlic in oil until soft, add the rest of the sauce ingredients, simmer 30 min until quite dry. Set aside.
Bring water and 1 tsp salt to a boil, pour in cornmeal in a slow stream, stirring. Continue stirring for 15 minutes. When dry, cool slightly, stir in eggs, spread into a pie pan. Pat and smooth with wet fingers until it forms a thin pie shell. Place tomato topping in it, sprinkle with parmesan and olive oil, bake at 350 for 45 minutes.

Source: Summer Food by Judith Olney

Sushi rice

2009-10-20T22:35:00.000-07:00

Source: chef Shawn Dempsey, Chiso, at Cook's World cooking class

3 cups short grain japanese rice (1 cup is about 3-4 rolls)
3 1/4 c. water
Vinegar:
1/3 c. rice vinegar
3 tbsp sugar
1 tsp salt

Wash rice with cold water until water is clear (can soak for 30 minutes before cooking). Add a little over 1 cup of water to 1 cup of rice (or 1 knuckle over the rice). Keep the lid on the rice, or cover with foil with a little hole in it. Cook on high heat until it boils, then turn down to low, simmer 10 minutes. Turn the heat off, let it sit for 10 minutes, do not remove the lid ever.

Transfer to a big mixing bowl or deep plate, spread out evenly, add vinegar mixture, fold in with spatula, cool it with a fan or an open window, let it cool.
10 minutes later, turn it over so it all cools at the same rate. After 15-20 minutes, it'll be ready to use.

Sushi notes

2009-10-20T22:24:00.000-07:00

Source: Shawn Dempsey, sushi chef at Chiso, Seattle

Sashimi knife- yanagi- for fish only, made of carbon steel, rusts so dry it quickly, 1-sided so you cut something and it falls away
Make sure everything's dry- wet seaweed is bad news
Peeling a cucumber- use a thing that peels it into sushi-sized chunks, or just peel the whole cucumber into a big sheet like a champ
Avocado: halve, pit, scoop out with spoon, slice
Kaiware: daikon sprouts
When buying nori, don't buy top shelf (too fragile, too fancy) or bottom shelf (cheap and thick). Make sure it's roasted. JFC is a good brand.

To make a temaki (hand roll): put rice on left half (of a wide rectangle), put stuff diagonal from top left to bottom center, bring lower left corner to top center, roll up
Uramaki (like a california roll): put rice on nori, add sesame, turn over, add tobiko (fish eggs) in a divot, avocado, cucumber, crab, shape it with saran-wrapped sushi mat
Futomaki (fat roll)
Hosomaki (thin roll)
Obi: little ribbon around nigiri
Gunkan: "battleship" full of fish eggs or whatever
Cut rolls with a knife that has a little water on the blade
Cut fish across the grain so you don't get a big grain in your fish
Cut unagi (eel) at 45 degree angles

Buying fish:
Tuna, salmon, albacore are easy to get
Yellowtail oxidizes so you can't buy it really
Salmon eggs, tobiko, sea urchin all good
Cooked shrimp/eel, no problem
Whitefish: hard to fillet
Scallops: generally safe
Types of tuna: Bluefin (otoro) is most expensive (and overfished), Bigeye (chutoro, orotoro?) is next, then Yellowfin (maguro?) I think the grades don't exactly match up with the types
"Fresh" tuna not actually good- rigor mortis sets in. Flash frozen is the best.

Spicy tuna: scrape tuna into little bits with a spoon, chop up, add sriracha or sambal

Chicken Soup

2009-05-24T14:05:00.000-07:00

3 bone-in chicken breasts
a bunch of stock- 2qts? If you don't have any, make some, just boil the odds and ends from the celery, carrots, and onion in water for a while, then remove.
1 big onion, peeled, uncut
4 sprigs celery
6 carrots, or to taste, sliced
parsley, to taste
ginger (optional), about 1tbsp fresh grated
noodles (Polish Kluski or whatever you like)

Get a large pot. I don't know how big yours is, but mine is 8 qts. Fill up to less than 2 inches from the top, with stock/water. Boil chicken, skim off the junk that floats to the top until most of it has stopped rising.
Keep simmering and add the onion and celery (to be removed later).
Simmer for 3 hours with lid on, but slightly ajar.
During the final 1/2 hour add carrots, parsley, ginger, salt and pepper to taste. Add noodles whenever so that they'll be done when they're done.
After 3 hours turn off heat, remove celery, onion and discard. Remove chicken and hopefully all the bones. When cool enough remove the chicken from the bones and put back into the broth.

Source: the Danseys

Spring Panzanella

2009-04-13T00:10:00.000-07:00

Spring Panzanella Recipe

The bread I used also had walnuts and dried cranberries in it, but I think I'd prefer a seeded whole wheat version. Use whatever you like.

1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves

In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.

In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.

Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.

Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.

Makes about 6 - 8 servings.

Source: http://www.101cookbooks.com/archives/spring-panzanella-recipe.html

Okonomiyaki

2009-04-12T13:43:00.000-07:00

Okonomiyaki (Japanese Pizza) Recipe

Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.

2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped (see head notes)
2/3 cup whole wheat pastry flour (or all purpose flour)
a couple pinches of fine grain sea salt
2 eggs, beaten
1+ tablespoon olive oil

Garnish: toasted slivered almonds, chives/ herbs

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

Serves 1 - 2.

Source: http://www.101cookbooks.com/archives/japanese-pizza-recipe.html

Cornbread

2009-01-22T22:01:00.000-08:00

Firecracker Cornbread Recipe

3 tablespoons butter
1 teaspoon red pepper flakes (optional)
1 cup whole wheat pastry flour (or all-purpose flour)
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk (or milk)
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)

more butter for drizzling (optional)

Preheat your oven to 350F degrees, with a rack in the middle.

Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin (I have an enameled cast-iron one that is perfect) or equivalent baking dish. Place in the hot oven.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set. Remove and drizzle with a bit of melted butter (optional).

Makes 10 slices.

Source: http://www.101cookbooks.com/archives/firecracker-cornbread-recipe.html

Wild Rice with Butternut Squash, Leeks, and Corn

2009-01-09T13:12:00.000-08:00

Wild Rice with Butternut Squash, Leeks, and Corn
10 Servings
Source: Bon Appetit, November 2008, c/o Jill Ricker

1 1/2 cups Wild Rice (about 9 ounces)
2 tsps coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-lb squash)
3 tbsp olive oil
6 tbsp (3/4 stick) butter, divided (Jill's note: or much less, like 1 tbsp, and it still turns out fine)
1 1/2 cups finely chopped leeks, white part only
1 1/2 cups frozen white corn kernels, thawed (Jill's note: make sure it's small corn)
1 tbsp chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 tsps coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, and slightly split, about 45 minutes (although it varies). Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. Can be made 1 day ahead. Cover and chill.

Preheat oven to 350 F. Oil rimmed baking sheet. Toss squash cubes and 3 tbsp oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. (Jill's note: cook longer, make sure it's not hard) Transfer squash to bowl. Cool. Can be made 1 day ahead. Cover and chill.

Melt 4 tbsp butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tbsp butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Dan's notes:
Sarah suggested more wild rice.

Kheera, Tamatar aur Pyaz ka Raita

2008-12-14T12:12:00.000-08:00

Cucumber, Tomato and Onion Raita also called Kheera, Tamatar aur Pyaz ka Raita

2 cups plain yogurt
1 small red onion, finely minced
1 medium tomato - finely minced
1/2 cup finely chopped cucumber
2 green chillies, finely minced
1 tbs. chopped cilantro leaves minced
Salt to taste
1/2 tsp. coarsely ground roast cumin seeds.
1/4 tsp. coarsely ground roast cumin seeds for garnish
1/4 tsp. red chilli for garnish (optional)

To make, mix all ingredients together in a large bowl and transfer to a serving bowl. Garnish with a sprinkle of roast cumin and chopped red chilli. Serve chilled.

Source: http://www.indianfoodsco.com/Recipes/Raita/Raita.htm

Cheddar Cheese Chowder

2008-11-23T22:40:00.000-08:00

Serves 8-10?

3 cups broth
4 medium potatoes, peeled and cubed into bite sized pieces
1 medium onion, finely chopped
1 cup sliced carrots, or more to taste
1/2 cup diced green pepper

1/3 cup butter
1/3 cup flour
3 1/2 cups milk
3 cups grated sharp cheddar cheese
1/4 tsp hot sauce, optional

Simmer vegetables in broth until tender. Turn heat off.
Make a roux by heating butter and flour on low. Cook 1-2 minutes. Gradually add milk and cheese, stirring until smooth & melted.
Pour cheese sauce into veggie soup mixture. Serve immediately. Do not boil.

Source: Sally Dansey

Gujrati Dal

2008-11-18T00:05:00.001-08:00

Mixed lentils and vegetable stew

1 cup mixed yellow lentils, pink lentils, yellow split peas, and yellow split mung beans (toovar, masar, channa, and moong dal)
3 tomatoes (about 3/4 lb)
1 small eggplant (about 3/4 lb.)
1 squash/zucchini (6-7 in.)
1/2 tsp turmeric
1 tbsp chopped ginger
1 tsp chopped garlic (optional)
2 green chilis, seeded and minced, or 1/3 tsp red pepper
4 tbsp ghee
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
1/3 tsp ground asafetida
2 1/2 tsp salt
8 kari leaves or 2 tbsp chopped fresh cilantro

Pick over and wash dal (lentils/etc). Soak in a bowl in 2 in. of water for 2 hours, drain.
Blanch and peel tomatoes, cut into 1-inch wedges. Cut eggplant and squash into thick 1 1/2 inch sticks, like short french fries.
Put dal in a deep pot with turmeric, ginger, garlic, chilies, and 3 cups of cold water, and bring to a boil. Reduce heat, cook 45 minutes or until fully cooked and tender. Turn off heat, let cool a bit, puree. There should be 4 cups of puree; if not, add water.
Heat ghee on high heat, add mustard seeds. When they're done popping (very quick), add cumin seeds. When they turn dark (about 10 seconds), add asafetida, stir, add tomatoes. Cook 3-4 minutes, stirring, but not mashing up tomatoes. Add eggplant and squash, cook 3 more minutes.
Add lentil puree and salt, boil, simmer 20 minutes or until vegetables are cooked and tender. Add kari or cilantro and serve.

Dan's note: watch out for the asafetida! It is intense! Your kitchen will smell like it! Don't use too much or your food will all smell like it! Also, when it says "there should be 4 cups of puree there", I think maybe more like 3. It's real thin if you add water to make 4 cups.

Source: Classic Indian Cooking by Julie Sahni, pg. 280-282

Safaid Channe

2008-11-17T23:59:00.000-08:00

(Chickpeas in ginger sauce)

3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
Garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded

Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don't burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you're using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it's a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.

Source: Classic Indian Cooking by Julie Sahni, pg. 274-275

Gobhi Matar Rasedar

2008-11-17T23:52:00.001-08:00

(Cauliflower, peas, and potatoes in a soupy sauce)

1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)

Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It'll be very dry, don't worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.

Source: Classic Indian Cooking by Julie Sahni, pg. 256-258

Shahi Sabz Korma

2008-10-15T22:48:00.001-07:00

(Royal Braised Vegetables in Cardamom Nut Sauce)

2 medium potatoes (about 1/2 lb.)
2 medium turnips (about 1/2 lb.)
1 carrot (about 1/4 lb.)
12 tbsp vegetable oil
Paneer from 4 cups of milk, or another potato (about 1/4 lb.)
2 c. finely chopped onions
1 tbsp. finely chopped garlic
1 1/2 tbsp. finely chopped ginger
2 green chilies, seeded and minced (dan's note: I used cayenne)
12 green cardamom pods
1 stick cinnamon, 3 in. long
24 cloves
5 tbsp. ground blanched almonds
1 c. plain yogurt
1/4 c. peas, fresh or frozen
1 tbsp. salt
1/4 c. heavy cream

Peel and dice potatoes, turnips, carrot. Put into a bowl of cold water to prevent discoloring.
Heat 3 tbsp oil in a big heavy pan. Add paneer, saute (with a lid handy), remove to a bowl.
Add the rest of the oil, onions, garlic, ginger, chilies, increase heat to high, fry until light brown (~10 min.), stirring constantly to prevent burning. Add cardamom, cinnamon, cloves, and fry 5 more minutes. Add almond powder, stir, fry for 2 more minutes.
Add the yogurt, 2 tbsp at a time (add more when evaporated). Keep stirring a lot so it doesn't burn.
Drain and add vegetables. If peas are fresh, add now. Add salt, 1 1/2 c. hot water. Boil, simmer, cook (covered) until tender but still firm, about 30 min. Add paneer, cream, and peas if frozen, cook (uncovered) 10 minutes. The sauce should be thick. If it's too thin, simmer it some more; if it's too thick, add milk or water. Season, serve. Stores well, tastes better the next day.

Also, check it out: to make Shahi Sabz Biriyani, cook 2 cups basmati rice, add, put in the oven for 30 minutes at 300.

Source: Classic Indian Cooking by Julie Sahni, pg. 269-271, 381-382

Matar Paneer

2008-10-15T22:37:00.001-07:00

Matar Paneer, or "Green Peas and Indian Cheese in Fragrant Tomato Sauce"

Paneer from 8 cups milk, should be firm but not hard, compact and not porous, moist but not wet. (dan's note: I just bought some paneer. It worked fine but was maybe a little harder than it should be, it didn't absorb all the flavor)
12 tbsp ghee (dan's note: I used a lot less, maybe 1/3-1/2)
2 c. onions, finely chopped
1 tsp garlic, minced
2 tbsp ginger, minced
2 tbsp ground coriander
1 tsp turmeric
1/4-1/2 tsp red pepper
1/4-1/2 tsp black pepper
1 tsp paprika
2 c. chopped or pureed tomatoes, or 1 1/2 c. canned diced tomatoes
1 1/2 c. peas, or 10 oz. frozen peas
2 tsp salt
2 tsp garam masala
4 tbsp chopped cilantro leaves (or 2 tbsp dried cilantro leaves)

Let paneer dry for 1/2 hr.
Heat 3 tbsp ghee in a big heavy (optionally nonstick) pan. Add cheese. (it'll splatter) Fry until lightly seared, about 5 minutes. Transfer to a bowl.
Add the rest of the ghee, turn heat to high, add onions and fry until light brown (~5 min), stirring constantly so they don't burn. Add ginger and garlic, cook 2 more minutes. Add coriander, turmeric, red and black pepper, and paprika. Stir for a moment, add tomatoes. Cook until it thickens and the fat separates, about 10 minutes, stirring often.
Add 2 1/2 c. hot water, boil, simmer 20 minutes. Cool briefly, puree in a blender, leaving it a little coarse so there's some texture.
Return to the pan, add peas, salt, cheese, and 1/2 c. water, boil, simmer until peas are cooked. Let it rest an hour before serving, then reheat, add garam masala and cilantro, and serve.

Source: Classic Indian Cooking by Julie Sahni, pg. 266-268

Lentil and Rhubarb Stew With Indian Spices

2008-10-15T22:06:00.000-07:00

Lentil and Rhubarb Stew With Indian Spices

* 3 or 4 stalks rhubarb, strings removed, chopped
* 1 cup orange lentils, well washed (any lentils work but orange ones cook quickly)
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 4 cardamom pods
* 1 tablespoon mustard seeds
* 2 cloves
* 1 teaspoon cracked black pepper
* 1 dried ancho or other mild chili, optional
* Salt
* Chopped cilantro leaves for garnish

Combine rhubarb and lentil in a pan, add water to cover by about 1 inch. Simmer until quite soft, 20-30 minutes.
Meanwhile, in another pan, saute in oil the ginger, garlic, cardamom, mustard seeds, cloves, pepper, and chili. When the mustard seeds start popping all over the place, add this stuff to the rhubarb/lentils. Add salt, garnish with cilantro, serve.

Dan's note: Mark Bittman says you can add other vegetables, but don't add super-flavorful ones like turnips or beets because they overpower the flavor.

Source: Mark Bittman, http://bitten.blogs.nytimes.com/2008/08/26/recipe-of-the-day-lentil-and-rhubarb-stew-with-indian-spices/

Colman's (of Norwich) Original English Noodle Beet Salad

2008-10-13T21:26:00.000-07:00

1/3 lb angel hair pasta
2 beets
1 cucumber
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp Colman's (of Norwich) Original English Mustard. Or, you know, whatever yellow mustard you want.
a 1-second glug of soy sauce
2 tbsp apple cider (optional, if you want it sweeter)

Break the pasta into thirds. Cook it. Grate the beets. Cut the cucumber into matchsticks, or maybe grate it (does grating a cucumber work?)... just get it into small thin pieces. Mix them.

Mix everything else. It will look like hell, thanks to the cinnamon floating on top. Now pour it over the solid food. Doesn't look like hell anymore, right? In fact, with the purple noodles and all, it actually looks pretty okay. Season to taste, garnish with your favorite garnish, serve with furious gusto.

Source: yours truly, c/o Recipe Challenge w/ Julie, 10/12/08... the challenge: angel hair, beets, cinnamon, mustard. Comments welcome!
N.B. I am not, nor is this recipe, affiliated with Colman's (of Norwich) Original English Mustard.

Grandma's Grains

2008-10-02T23:22:00.000-07:00

Grandma's Grain Recipe

If you can't find one of the ingredients, don't be discouraged. Simply substitute more of whatever you do have - more rice, millet, etc.

1 cup long grain brown rice (I use Lundberg's)
1 cup millet
3 handfuls of whole barley
3 handfuls of whole oats (groats)
1 handful of red rice, wild rice, or a mixture of wild type rices
2 teaspoons salt

Mix all grains together, rinse, drain, and put in a large thick-bottomed pot. Stir in the salt. Cover with water up to your knuckle - about two inches above the grains. Bring to a boil, then turn down flame as low as it will go. Cook uncovered (simmering) until all water is gone, about thirty-five minutes. If you overshot the amount of water you added and your grains cook before the water absorbs entirely, strain off the extra water.

This makes a big pot of mixed grains. Plenty for a family of four to use over the course of a week.
Dan's note: it's true. This is a ton. I made a half recipe, and it's enough to last me forever.

Source: http://www.101cookbooks.com/archives/grandmas-grain-recipe.html

Lemony Chickpea Stir-fry

2008-09-17T22:29:00.000-07:00

Lemony Chickpea Stir-fry Recipe

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.

Serves 2 - 4.

Source: http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html

Summer Vegetable Cianfotta

2008-09-17T22:26:00.000-07:00

Summer Vegetable Cianfotta Recipe

Fiorelli are the flower buds that eventually grow into squash blossoms - if you can't find them don't let it stump you, just leave them out or use squash blossoms which are more readily available. Shelley recommends pairing this stew with Frappato/Nero d'Avola Blend (Sicily). The also include instruction for making this stew with a prosciutto broth, but I opted for the vegetarian version.

1 globe eggplant, trimmed and diced (about 4 cups)
4 summer zucchini or squashes, trimmed and diced (about 4 cups)
Kosher salt
1 fennel bulb
2 cups extra virgin olive oil
5 cloves garlic, smashed with the side of a knife
4 sprigs (fresh) marjoram
1 bay leaf
3 Yukon Gold potatoes, cubed (about 2 cups)
2 cups water
1 cup fiorelli or thinly sliced squash blossoms
1 cup cherry tomatoes, stemmed and halved
Block of aged pecorino for shaving

Preheat the oven to 300˚F.

Evenly distribute the eggplant and zucchini on a rimmed baking sheet and sprinkle with about 1 teaspoon salt. Let stand for 20 minutes.

Meanwhile, cut off the stalks and feathery tops (reserve for another use) from the fennel bulb, halve lengthwise, and then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. You should have about 2 cups.

In a 6- to 8-quart heavy-bottomed pot, combine the olive oil, garlic, marjoram, and bay leaf over medium heat and sweat, stirring occasionally, for about 3 minutes, or until the garlic begins to soften. Stir in the fennel and 1 teaspoon salt, and cook gently for about 2 minutes, or until the fennel begins to soften. Stir in the potatoes and cook, stirring occasionally, for a few minutes more.

Pat the zucchini and eggplant pieces dry and add them to the pot. Stir the vegetables to ensure they are coated evenly and generously with the oil. Cover the pot, place in the oven, and cook, stirring gently every 10 to 15 minutes, for about 40 minutes, or until the vegetables are tender but not falling apart.

Remove from the oven and drain off most of the olive oil from the vegetables (you can reserve the oil in the refrigerator for a future batch of cianfotta). Add the water to the vegetables, place over medium-high heat, bring to a simmer, and cook for 5 minutes. Add the fiorelli and tomatoes and simmer for a minute or two more. Check for seasoning and season.

Divide the soup among warmed bowls. Using a vegetable peeler, shave a few pecorino curls over the top of each serving. Serve immediately.

Serves 8 as a first course, or 4 to 6 as a main course.

Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press.
Source: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html

Panzanella - Italian Bread Salad

2008-09-17T22:20:00.000-07:00

Panzanella - Italian Bread Salad

Makes:4-6 servings
INGREDIENTS

* 2 large ripe tomatoes, cut into bite-size pieces
* 1 small cucumber, peeled and diced
* 1 small red onion, thinly sliced
* 1 clove garlic, very finely minced
* 1 cup fresh basil leaves, torn into small pieces with your hands
* 1/2 cup extra-virgin olive oil, plus more as needed
* 3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
* salt and freshly ground black pepper, to taste
* 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)

1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
2. Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn't too stale or didn't have any, then you can skip this step.
3. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.

Source: http://www.tuscanrecipes.com/recipes/panzanella.html

Mock Creamy Tomato Sauce

2008-08-07T11:58:00.000-07:00

INGREDIENTS

16 ounces colored rotini pasta
1 (16 ounce) jar roasted red bell peppers
9 ounces low-fat, firm silken tofu (Dan's note: just use regular silken tofu.)
1 1/2 tablespoons tomato paste
2 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning (Dan's note: not sure what exactly is in an "italian season" mix. I used thyme and oregano.)
1/2 onion, chopped
10 spears asparagus, sliced diagonally
8 ounces fresh mushrooms, sliced
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes
1/2 teaspoon hot chile paste (optional)
ground black pepper to taste
2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large pot with boiling salted water, cook pasta until al dente. Drain well.
2. Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
3. Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
4. Toss pasta with sauce, and serve with Parmesan cheese.

Serves 4

Source: http://recipe.aol.com/recipe/pasta-with-mock-creamy-tomato-sauce/1689

Dan's note: This author is all about low fat, which I suspect is why he/she put in tofu. I bet it'd be great with cream. But it's interesting to note that it does work with tofu too. Oh yeah, and oh my god, use a bunch of olive oil, don't "coat a pan with cooking spray." For crying out loud.

Fruit stuffed pork tenderloin

2008-07-16T10:21:00.000-07:00

2 pork tenderloins, spiral cut, (or just with a pocket in it)

2 apples, peeled, small diced
6 prunes, small diced
6 apricots, dried
2 tbsp walnuts, minced
1.5 oz. brandy
1 tsp nutmeg
2 egg whites, whipped slightly
salt and pepper, to taste

Ground caraway, salt, pepper to taste

2 tbsp shallots
1 oz. brandy
2 c. brown sauce

Spiral cut or pocket cut tenderloin to produce a flat sheet. Cover with plastic wrap, pound to an even thickness, maybe 1/4".
Combine all stuffing ingredients (apples to salt and pepper), mix. Season pork, then spread filling in a thin even layer over the pork, then roll it up to form a tight cylinder. Truss the tenderloin with string to hold its shape. Sear in a hot skillet (not nonstick) on all sides. Remove pork to a roasting pan, cook at 350 to an internal temperature of 145.
Meanwhile, sweat shallots in the pan you seared the pork in. Deglaze with brandy, add brown sauce, simmer 10 minutes.

Source: Pennsylvania Culinary Institute "Oktoberfest" enthusiast class, Chef Art Inzinga, October 14, 2006

Halushki

2008-07-04T16:05:00.001-07:00

Halushki (cabbage and noodles)

1 cabbage head (small)
12 oz. wide egg noodles (or 1 egg, 2 c. flour, 1 pinch salt, milk as needed; combine, roll out to 1/8 inch thick, cut into strips, let dry)
24 oz. cottage cheese
8 oz. sour cream
1 egg
1 onion, mild (small)
1/2 c. butter or margarine
salt and pepper

Boil noodles, set aside.
Dice onion, saute in 1/3 stick of butter until they get a little color, set aside.
Remove stem, chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.
Blend cottage cheese, sour cream, egg. Add sauted onions and mix well. Season with salt and pepper to taste.
Add cheese mixture to noodles and cabbage, mix well. Pour into a glass 9x13 baking dish lightly coated with non-stick spray. Bake covered at 350 for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.

Note: do not saute onions and cabbage together; onions will burn before cabbage is done. This also helps to better distribute the butter throughout the dish.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Bigos

2008-07-04T16:00:00.000-07:00

Bigos (Polish hunter's stew)

1/4 c. dried mushrooms
1 c. pitted prunes
8 oz. lean pork
16 oz. chuck steaks
8 oz. kielbasa or other polish sausage
1/4 c. flour
2 onions, sliced
3 tbsp. olive oil
1/4 c. dry madeira wine
2 lb. sauerkraut, rinsed
4 tomatoes, chopped
4 cloves
2 bay leaves
1/2 tsp. dried dill
2 1/2 c. chicken stock
1 1/2 lb. sweet potatoes
1/4 c. fresh parsley, chopped
salt and pepper

Cover prunes, dried mushrooms in boiled water. Let stand for 30 minutes, then drain.
Cut all meats in 1-inch cubes, put in ziploc bag, add flour, close bag and shake.
Saute onions in oil until soft, remove.
Brown meat on medium until just browned, not fully cooked, remove and set aside. Add wine, simmer for 2 minutes, stirring.
Return meat to pan with onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms, prunes. Pour in stock, season with salt and pepper.
Bring to a boil, lower heat, cover, simmer 1 1/2-2 hrs. Uncover for the last 20 minutes to let liquid evaporate.
In the meantime, peel and cut potatoes into 1-inch cubes. Boil in water until tender, drain and toss with parsley. Add potatoes to bowl, top with stew, sprinkle with parsley.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Pierogi

2008-07-04T15:38:00.000-07:00

Potato/cheese filling:
1 tbsp grated onion
2 tbsp butter
2 c. cold mashed potatoes
1/2 c. shredded cheddar cheese
4 oz. cream cheese
salt and pepper
Saute onion in butter until tender, combine with potatoes and cheese, season to taste.

Sauerkraut filling:
1 lb. sauerkraut, rinsed
1/2 onion, diced
1/4 lb. bacon, crispy, in pieces
salt and pepper
Saute (do not stir too much or it'll never brown).

Prune filling:
2 c. dry cottage cheese
2 tbsp sugar
2 tbsp melted butter
6 tbsp chopped prunes
salt
2 egg yolks
cinnamon
Combine.

Pierogi dough:
2 1/2 c. flour
1/2 tsp salt
1 egg
2 tsp vegetable oil
3/4 c. warm water
bacon, crisp, chopped (optional)
onion, chopped, lightly browned in butter (optional)

Mix flour with salt in a deep bowl. Add egg, oil, water to make a medium soft dough. Knead on a floured board until smooth (not too much, though, or it'll toughen).
Divide dough into 2 parts, cover, let stand for at least 10 minutes.
Roll dough thin on a floured board. Cut rounds with a biscuit cutter or the open end of a glass. Put a spoonful of filling in it, form a half circle, press edges together with fingers, make sure it seals well.
Place pierogi on a floured board, cover with a tea towel to prevent from drying out. Drop a few (not too many) into a pot of boiling salted water. Boil 3-4 minutes. They'll be ready when they're puffed. Remove with a perforated spoon or skimmer, drain thoroughly.
Place in a deep dish, sprinkle with melted butter, keep them hot. Don't pile/crowd them.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Chicken salad wrap

2008-07-04T15:26:00.000-07:00

1/4 c. chopped walnuts
1 tsp olive oil
3/4 lb. chicken, in small cubes
kosher salt, pepper
1/4 c. crumbled roquefort cheese
1/4 c. blue cheese dressing
1/4 c. dried cherries
1/4 c. chopped celery
1/2 c. chopped arugula
two tortillas

Toast walnuts on a baking sheet (350, about 10 minutes or until shiny). Saute chicken with salt and pepper, brown all sides. Cool.
Mix roquefort, blue cheese dressing, cherries, celery, chicken. Can refrigerate and finish later.
To serve: add arugula and walnuts, wrap in tortillas.

Source: Aunt Jill and Uncle Marc

Dan's note: it's kinda a guideline, nothing hard and fast. Seitan actually works well here. Celery is pretty important, though, or something else crunchy.

Marinara Sauce

2008-07-04T15:09:00.000-07:00

2 oz. olive oil
1 cup onion, small diced
1 tbsp garlic, minced
1/2 tsp dried oregano
4 c. diced or ground tomatoes (canned)
1 tbsp fresh basil, chopped
salt, pepper, sugar to taste

Sweat onions in olive oil in a saucepan. Add garlic, sweat until aromatic. Add oregano, sweat 1 minute. Add tomatoes, simmer 15-20 minutes. Check consistency. Add basil, season to taste.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08