I talked a long time ago about the Indian potato crepes that I make. I call them dosai but technically they aren't dosai. Anyhoo, I make it regularly and sometimes have more potatoes than can fit in the crepes. The other day I did an experiment with my leftover pototoes that turned out alright. Figured I'd show and tell.
The potatoes I use for my dosai crepes are seasoned with cumin, turmeric, coriander, garlic, onions, and other miscellaneous things. They are mashed but not completely mashed; I like to leave them a little chunky. I mixed a little bread crumbs and some egg into a bowl of the potatoes and added a little extra salt and pepper. Then I formed them into thin patties and coated them with more bread crumbs. Actually for the outside I used panko bread crumbs, for the extra crispness.
Then I just fried them in shallow oil on both sides until golden brown. I drained them on paper towel and kept them in the oven to keep them warm and crisp while I cooked the rest. Dan and I ate them with sour cream and a basic garlic aioli I threw together. They turned out well! If making a potato mixture just for the cakes, I would leave it even chunkier, but using what I already had was fine. I liked them a lot. I always enjoy more potato options because it's cheap and can be a substantial substitute for meat. I'll definitely put this one in the repertoire.
Happy eating!
Sunday, February 20, 2011
Friday, February 18, 2011
The Physiology Of Taste
First of all, I just want to say that I personally find it amusing that I am writing a post about Brillat-Savarin right after one entitled Spaghetti Lasagna.
The cheese lovers, Iron Chef fans, and food history buffs out there will already be familiar with Brillat-Savarin. Jean Anthelme Brillat-Savarin was well known for his master work on eating, "La Physiologie du Goût," or "The Physiology of Taste." He was a famous French gourmand and is credited with having helped create and influence our modern ideas of gastronomy. He was born in the 18th century but wrote the famous book in the 19th century, not long before his death.
He is famous for many well-known quotes, not the least of which is "Tell me what you eat, and I'll tell you what kind of man you are," which of course we all paraphrase as you are what you eat. That is the quote that is highlighted in every episode of Iron Chef Japan. One of my favorites, though, is "A dessert without cheese is like a woman with just one eye." This is from the days when the cheese course was traditionally served at the end of the meal. Brillat-Savarin was known to love cheese perhaps as much as I do (hehe), and would not hear of a meal without it. As the other cheese fanatics out there know, the cheese Brillat-Savarin is of course named for him.
"The Physiology of Taste" has been on my list to read for some time now, and I'm finally getting to it. I've been wanting to read about this famous gastronome who so greatly influenced our ideas of meals, food, and even social graces.
I knew it would be a little difficult given the cultural and languge differences, but wow, that is one wordy, difficult book. I'm moving through it slowly. I am still in the beginning portions of the book, where he outlines his reasons for writing it and lays down what he understands as the basic science and operations behind eating and taste. Many parts are quite amusing, for instance when he waxes poetic about the taste buds, or describes why he thinks libido is the sixth sense (don't ask me why that is necessary in a food book). But to see a glimpse into what people thought of the science of eating at the time is fascinating. I'm looking forward to getting into the later portions of the book, and to see what he has to say about various foods.
Has anybody else ever read this book?
Happyeating reading!
The cheese lovers, Iron Chef fans, and food history buffs out there will already be familiar with Brillat-Savarin. Jean Anthelme Brillat-Savarin was well known for his master work on eating, "La Physiologie du Goût," or "The Physiology of Taste." He was a famous French gourmand and is credited with having helped create and influence our modern ideas of gastronomy. He was born in the 18th century but wrote the famous book in the 19th century, not long before his death.
He is famous for many well-known quotes, not the least of which is "Tell me what you eat, and I'll tell you what kind of man you are," which of course we all paraphrase as you are what you eat. That is the quote that is highlighted in every episode of Iron Chef Japan. One of my favorites, though, is "A dessert without cheese is like a woman with just one eye." This is from the days when the cheese course was traditionally served at the end of the meal. Brillat-Savarin was known to love cheese perhaps as much as I do (hehe), and would not hear of a meal without it. As the other cheese fanatics out there know, the cheese Brillat-Savarin is of course named for him.
"The Physiology of Taste" has been on my list to read for some time now, and I'm finally getting to it. I've been wanting to read about this famous gastronome who so greatly influenced our ideas of meals, food, and even social graces.
I knew it would be a little difficult given the cultural and languge differences, but wow, that is one wordy, difficult book. I'm moving through it slowly. I am still in the beginning portions of the book, where he outlines his reasons for writing it and lays down what he understands as the basic science and operations behind eating and taste. Many parts are quite amusing, for instance when he waxes poetic about the taste buds, or describes why he thinks libido is the sixth sense (don't ask me why that is necessary in a food book). But to see a glimpse into what people thought of the science of eating at the time is fascinating. I'm looking forward to getting into the later portions of the book, and to see what he has to say about various foods.
Has anybody else ever read this book?
Happy
Wednesday, February 16, 2011
Spaghetti Lasagna
A couple of days ago I went into the kitchen to figure out what to cook. I had plenty of leftover ricotta - plus some I had eeked out of my cheesemaking whey - and I wanted to use it up. I didn't have any normal pasta ricotta vessels - lasagna noodles, shells, manicotti, nothing. I did have spaghetti.
Suddenly I remembered an episode of Dolce Vita where he made something he called "pizza pasta." He took leftover spaghetti, already in sauce, mixed with a little egg, and sauteed it in a pan to make a big disc of noodles that was a little crisp on the outside. I thought I could use that concept and use the spaghetti "pizza" as layers for something lasagna-like.
In a round casserole pan, I layered a thin spaghetti "pizza pasta" disc, a ricotta layer, some sauce, another spaghetti layer, more ricotta, more sauce, and I topped it with queso fresco, since I didn't have any mozzarella. Queso fresco is a fresh mexican cheese which is mild and creamy, and very similar to mozzarella. I baked the whole thing until it was bubbly, and it was actually pretty good!
It turned out to be a great way to use my leftovers. I'm calling it Spaghetti Lasagna.
Happy eating!
Suddenly I remembered an episode of Dolce Vita where he made something he called "pizza pasta." He took leftover spaghetti, already in sauce, mixed with a little egg, and sauteed it in a pan to make a big disc of noodles that was a little crisp on the outside. I thought I could use that concept and use the spaghetti "pizza" as layers for something lasagna-like.
In a round casserole pan, I layered a thin spaghetti "pizza pasta" disc, a ricotta layer, some sauce, another spaghetti layer, more ricotta, more sauce, and I topped it with queso fresco, since I didn't have any mozzarella. Queso fresco is a fresh mexican cheese which is mild and creamy, and very similar to mozzarella. I baked the whole thing until it was bubbly, and it was actually pretty good!
It turned out to be a great way to use my leftovers. I'm calling it Spaghetti Lasagna.
Happy eating!
Monday, February 14, 2011
Pakoras with Cilantro Pesto
Pakora is an Indian word that means something that is battered and fried. It is a well-known Indian restaurant appetizer not unlike things we are already familiar with in America, such as fried zucchini, fried cheese sticks, or onion rings. The batter can vary but is usually thin and crispy. If you are having an Indian meal and want a quick appetizer or side, or if you need a snack and have a few miscellaneous veggies sitting around, this is a simple and tasty thing to make.
I love both vegetable pakoras and paneer pakoras, and I especially love them with various sauces and chutneys. At home, I have a few sauces I make that go well with pakoras. A cilantro pesto is particularly good, and quite easy to make.
The way I have been making pakoras at home recently is with a chickpea flour batter based on Bal Arneson's (The Spice Goddess) recipe for pakora batter. I don't follow her recipe exactly, but it is very similar. If you don't want to use chickpea flour, you can use regular AP flour for the batter instead. Good veggies to use for pakoras are zucchini, onion petals, eggplant, mushrooms, cauliflower, bell peppers, or even hot peppers if you are so bold. They should be in smallish, one-or-two-bite pieces. Paneer pakoras are also very tasty.
Here is my recipe for pakoras and for a cilantro pesto to go with them.
Pakoras
veggies and/or paneer cheese, in bite-size pieces
1/4 c chickpea flour
1 tbls plain yogurt
2 tbls water plus extra
1 tsp garam masala
dash salt
veg oil
Stir flour, yogurt, and water just until there are no lumps. Mixture should be a little thinner than pancake batter; thin the mixture with a little more water if necessary. Stir in garam masala and a dash of salt.
Heat 1/2 inch of oil in skillet. Dip veggies or cheese into batter to fully coat, and fry in oil until golden brown on both sides, turning once. Let them drain on paper towels. Serve warm with dipping sauce or chutney.
Cilantro Pesto for Pakoras
1 cup loosely packed fresh cilantro, roughly chopped
1 garlic clove, minced
1 tsp fresh chives, chopped
1 tsp sesame oil (regular or chile-infused)
1/4 tsp salt
a pinch of red pepper flakes
veg oil
In a small food processor, pulse to mix cilantro, garlic, chives, sesame oil, salt, and red pepper flakes just until mixed. Drizzle in a few drops of veg oil and pulse. Add a little oil a few drops at a time and pulse, until the consistency is right, being careful not to overprocess. The cilantro leaves should be finely chopped but not pureed. Serve with pakoras.
I love both vegetable pakoras and paneer pakoras, and I especially love them with various sauces and chutneys. At home, I have a few sauces I make that go well with pakoras. A cilantro pesto is particularly good, and quite easy to make.
The way I have been making pakoras at home recently is with a chickpea flour batter based on Bal Arneson's (The Spice Goddess) recipe for pakora batter. I don't follow her recipe exactly, but it is very similar. If you don't want to use chickpea flour, you can use regular AP flour for the batter instead. Good veggies to use for pakoras are zucchini, onion petals, eggplant, mushrooms, cauliflower, bell peppers, or even hot peppers if you are so bold. They should be in smallish, one-or-two-bite pieces. Paneer pakoras are also very tasty.
Here is my recipe for pakoras and for a cilantro pesto to go with them.
Pakoras
veggies and/or paneer cheese, in bite-size pieces
1/4 c chickpea flour
1 tbls plain yogurt
2 tbls water plus extra
1 tsp garam masala
dash salt
veg oil
Stir flour, yogurt, and water just until there are no lumps. Mixture should be a little thinner than pancake batter; thin the mixture with a little more water if necessary. Stir in garam masala and a dash of salt.
Heat 1/2 inch of oil in skillet. Dip veggies or cheese into batter to fully coat, and fry in oil until golden brown on both sides, turning once. Let them drain on paper towels. Serve warm with dipping sauce or chutney.
Cilantro Pesto for Pakoras
1 cup loosely packed fresh cilantro, roughly chopped
1 garlic clove, minced
1 tsp fresh chives, chopped
1 tsp sesame oil (regular or chile-infused)
1/4 tsp salt
a pinch of red pepper flakes
veg oil
In a small food processor, pulse to mix cilantro, garlic, chives, sesame oil, salt, and red pepper flakes just until mixed. Drizzle in a few drops of veg oil and pulse. Add a little oil a few drops at a time and pulse, until the consistency is right, being careful not to overprocess. The cilantro leaves should be finely chopped but not pureed. Serve with pakoras.
Saturday, February 12, 2011
'Tis The Season For Chocolate
Valentine's Day is rapidly approaching, and chocolate advertisements and cooking shows are dominating the television. There are many, many sweet things to be made with chocolate. But, I've been wondering what sort of savory things could be made with chocolate.
Cocoa, which chocolate is made from, doesn't start out sweet. It is mixed with sugar to make the usual chocolate we all know and love. But it can make savory dishes, too. One example is a chocolate mole. Not all moles have chocolate, but some do. I have also heard of meat roasts being seasoned with a combination of cocoa and coffee before roasting.
However, I don't know many other savory uses for chocolate or cocoa. Does anybody out there know any interesting ways to use chocolate or cocoa in a savory dish? I really want to try something like that. I'll take any ideas.
Happy Valentine's eating!
Cocoa, which chocolate is made from, doesn't start out sweet. It is mixed with sugar to make the usual chocolate we all know and love. But it can make savory dishes, too. One example is a chocolate mole. Not all moles have chocolate, but some do. I have also heard of meat roasts being seasoned with a combination of cocoa and coffee before roasting.
However, I don't know many other savory uses for chocolate or cocoa. Does anybody out there know any interesting ways to use chocolate or cocoa in a savory dish? I really want to try something like that. I'll take any ideas.
Happy Valentine's eating!
Friday, February 11, 2011
Saag Paneer
I am apparently trying to set some sort of record with the number of paneer posts I can link in a row.
I gave my recipe for paneer in the previous post because then I wanted to share what I did yesterday in my attempt to make homemade saag paneer. Saag means spinach, so saag paneer is essentially spinach with paneer cheese. It can sometimes, however, also be made with other dark greens, like mustard greens. It is often made by blending the cooked spinach in a blender or food processor, but I wanted to make it sortof like creamed spinach, without blending it.
I was pleasantly surprised with my experiment, I think it came out wonderfully! I wrote down what I did so I wouldn't forget, and promised Dan I would make it again sometime. I served my saag paneer on its own with rice and pita bread, but I think it would be good as a side dish as well.
For the base of the seasoning, you'll see I listed a sweet lemon curry powder. I used something called "Vietnamese Sweet Lemon Curry." This is a curry blend that I found at my fave, Savory Spice Shop. It includes lemongrass, cumin, cinnamon, paprika, black pepper, sugar, and some other things. If you have those things or a similar curry powder, I recommend giving it a try, because I loved it in this dish, but it's not necessary. You can add whatever curry seasonings you like to this dish, or you could just add a little bit of cumin and black pepper, or anything in between.
Here's what I did.
Lairdriin's Saag Paneer
12-16 1-inch cubes of paneer, plus 1/4 c. crumbled
8-10 cups baby or regular spinach, roughly chopped
1/4 c finely chopped onion
1/4 c finely chopped carrot or bell pepper
2 cloves garlic, minced
1 tbsp vietnamese sweet lemon curry or other curry powder (optional)
1/2 tsp each ground coriander, cumin, crushed red pepper
a pinch ground mustard
1 tsp salt
a few grinds of black pepper
1/4 c yogurt
2 tbsp milk
1 tbsp flour plus some for dredging
veg oil and butter (or ghee)
1. Fry the cubes of paneer: Dredge them in a little flour, shake off excess, and fry in a 1/4 inch of oil on each side until golden brown. Set aside.
2. Cook onions, and carrot or bell pepper, in plenty of butter/ghee in a large skillet, just until soft. Stir in garlic and seasonings and cook for one minute.
3. Add spinach and toss with tongs to coat with the seasoned butter. When the spinach is fully cooked, remove the veggies from the pan and set aside.
4. In a bowl, whisk together the yogurt, milk, and 1 tbsp flour. Add this to the seasoned butter in the skillet and stir well as it heats on low heat. When it bubbles, add the crumbled paneer and stir well.
5. Add the veggies back into the pan. Mix to coat with the creamy sauce. Taste for seasoning and add salt or seasonings as necessary.
6. Add fried cubes of paneer to the pan and heat through. Serve immediately.
I gave my recipe for paneer in the previous post because then I wanted to share what I did yesterday in my attempt to make homemade saag paneer. Saag means spinach, so saag paneer is essentially spinach with paneer cheese. It can sometimes, however, also be made with other dark greens, like mustard greens. It is often made by blending the cooked spinach in a blender or food processor, but I wanted to make it sortof like creamed spinach, without blending it.
I was pleasantly surprised with my experiment, I think it came out wonderfully! I wrote down what I did so I wouldn't forget, and promised Dan I would make it again sometime. I served my saag paneer on its own with rice and pita bread, but I think it would be good as a side dish as well.
For the base of the seasoning, you'll see I listed a sweet lemon curry powder. I used something called "Vietnamese Sweet Lemon Curry." This is a curry blend that I found at my fave, Savory Spice Shop. It includes lemongrass, cumin, cinnamon, paprika, black pepper, sugar, and some other things. If you have those things or a similar curry powder, I recommend giving it a try, because I loved it in this dish, but it's not necessary. You can add whatever curry seasonings you like to this dish, or you could just add a little bit of cumin and black pepper, or anything in between.
Here's what I did.
Lairdriin's Saag Paneer
12-16 1-inch cubes of paneer, plus 1/4 c. crumbled
8-10 cups baby or regular spinach, roughly chopped
1/4 c finely chopped onion
1/4 c finely chopped carrot or bell pepper
2 cloves garlic, minced
1 tbsp vietnamese sweet lemon curry or other curry powder (optional)
1/2 tsp each ground coriander, cumin, crushed red pepper
a pinch ground mustard
1 tsp salt
a few grinds of black pepper
1/4 c yogurt
2 tbsp milk
1 tbsp flour plus some for dredging
veg oil and butter (or ghee)
1. Fry the cubes of paneer: Dredge them in a little flour, shake off excess, and fry in a 1/4 inch of oil on each side until golden brown. Set aside.
2. Cook onions, and carrot or bell pepper, in plenty of butter/ghee in a large skillet, just until soft. Stir in garlic and seasonings and cook for one minute.
3. Add spinach and toss with tongs to coat with the seasoned butter. When the spinach is fully cooked, remove the veggies from the pan and set aside.
4. In a bowl, whisk together the yogurt, milk, and 1 tbsp flour. Add this to the seasoned butter in the skillet and stir well as it heats on low heat. When it bubbles, add the crumbled paneer and stir well.
5. Add the veggies back into the pan. Mix to coat with the creamy sauce. Taste for seasoning and add salt or seasonings as necessary.
6. Add fried cubes of paneer to the pan and heat through. Serve immediately.
Thursday, February 10, 2011
Paneer
I want to share my method for making homemade paneer, as a primer for the saag paneer recipe to follow. Paneer is a fresh, non-aged cheese used in many different Indian dishes. It can be used for other non-Indian dishes, though, too. You can find paneer in some grocery stores, and that is often just fine. But, making it at home is very, very easy, and you can then make it as firm or soft as you need it. Plus, it's fun, and it will impress your family and friends!
One gallon of milk is plenty to make enough paneer for a recipe for several people. The exact yield will vary batch to batch based on a variety of variables. For paneer, I recommend using 2% or whole milk, but you could use 1%, or a combination of skim and a little heavy cream. Don't open the carton of milk until you are ready to make the cheese - the fresher the better.
It appears to be a lot of steps but in fact it's just my long-winded explanations. Total time start to finish is 3 to 5 hours.
What you need (thorougly cleaned):
1 large pot or saucepan
1 ladle
1 medium-sized mesh strainer
1 square of cheesecloth
1 rubber band
1 medium mixing bowl
1 small plate
heavy things, like large cans of soup, etc.
Homemade Paneer Cheese
1 gallon milk
2 lemons, juiced
1 tsp salt
1. In a saucepan, heat the milk, stirring gently, until just before simmering. Do not let the milk boil. Turn off the heat, and stir the milk.
2. Drizzle in about half of the lemon juice and stir briefly and very gently to distribute the lemon juice. Let the milk sit for a minute. The curds and whey should be separating. If there is a distinct separation and lots of clear whey, no more juice may be needed. If necessary, add more lemon juice a spoonful at a time until there is a good separation of curds.
3. Let the milk rest and separate for about 5 minutes.
4. Gently ladle curds into a cheesecloth-lined mesh strainer. (You can save the whey for other uses if desired.) Let the curds drain for 10 minutes.
5. Sprinkle a little salt over the curds. Lift the edges of the cheesecloth and gather, forming a pouch. Use the rubber band to suspend the cheesecloth pouch over a bowl or the sink and continue to drain the curds for another 30 minutes.
In the meantime, rig a cheese press: Suspend a flat-bottomed strainer or collander over a slightly larger bowl with the strainer's handles on the bowl edge, so that the bottom of the strainer does not touch the bottom of the bowl. Get a flat-bottomed plate that is slightly smaller than the strainer. On this small plate, pile heavy objects like cans.
6. After the cheese curds have drained for a little while, form the curds, still in the cheesecloth, into a flat, thick disc, and place it inside the strainer portion of the cheese press. Top the curds with the weighted plate. The weight presses on the curds, forcing excess whey to drip out through the strainer and into the bottom bowl. Press the cheese for two to four hours. The longer you press, the firmer the cheese.
After pressing the cheese to the firmness you want, refrigerate the cheese. It can be eaten or cooked with right away. Store it in a well-sealed, clean container, and it will keep for up to a week in the fridge.
Give it a try and let me know how it turned out!
Happy eating!
One gallon of milk is plenty to make enough paneer for a recipe for several people. The exact yield will vary batch to batch based on a variety of variables. For paneer, I recommend using 2% or whole milk, but you could use 1%, or a combination of skim and a little heavy cream. Don't open the carton of milk until you are ready to make the cheese - the fresher the better.
It appears to be a lot of steps but in fact it's just my long-winded explanations. Total time start to finish is 3 to 5 hours.
What you need (thorougly cleaned):
1 large pot or saucepan
1 ladle
1 medium-sized mesh strainer
1 square of cheesecloth
1 rubber band
1 medium mixing bowl
1 small plate
heavy things, like large cans of soup, etc.
Homemade Paneer Cheese
1 gallon milk
2 lemons, juiced
1 tsp salt
1. In a saucepan, heat the milk, stirring gently, until just before simmering. Do not let the milk boil. Turn off the heat, and stir the milk.
2. Drizzle in about half of the lemon juice and stir briefly and very gently to distribute the lemon juice. Let the milk sit for a minute. The curds and whey should be separating. If there is a distinct separation and lots of clear whey, no more juice may be needed. If necessary, add more lemon juice a spoonful at a time until there is a good separation of curds.
3. Let the milk rest and separate for about 5 minutes.
4. Gently ladle curds into a cheesecloth-lined mesh strainer. (You can save the whey for other uses if desired.) Let the curds drain for 10 minutes.
5. Sprinkle a little salt over the curds. Lift the edges of the cheesecloth and gather, forming a pouch. Use the rubber band to suspend the cheesecloth pouch over a bowl or the sink and continue to drain the curds for another 30 minutes.
In the meantime, rig a cheese press: Suspend a flat-bottomed strainer or collander over a slightly larger bowl with the strainer's handles on the bowl edge, so that the bottom of the strainer does not touch the bottom of the bowl. Get a flat-bottomed plate that is slightly smaller than the strainer. On this small plate, pile heavy objects like cans.
6. After the cheese curds have drained for a little while, form the curds, still in the cheesecloth, into a flat, thick disc, and place it inside the strainer portion of the cheese press. Top the curds with the weighted plate. The weight presses on the curds, forcing excess whey to drip out through the strainer and into the bottom bowl. Press the cheese for two to four hours. The longer you press, the firmer the cheese.
After pressing the cheese to the firmness you want, refrigerate the cheese. It can be eaten or cooked with right away. Store it in a well-sealed, clean container, and it will keep for up to a week in the fridge.
Give it a try and let me know how it turned out!
Happy eating!
Paneer for Parents
My parents have been visiting, and we have been eating all kinds of good food because I wanted to show them some of my favorite new dishes. We had our Super Bowl Fiesta, of course, which I already talked about. The Plantain Fritters were a big hit. Later in the week I also made them my Half-and-Half Bean Soup, which I have been jokingly calling my "famous" Half-and-Half Bean Soup (after having been in the Rancho Gordo newsletter, yay!), and also I made them my veggie wrap sandwiches which I love.
Also, I had an opportunity to make homemade paneer for them, which I served with a vindaloo curry I made. I had a fun time showing them how I make homemade cheese. Paneer is easy but it does take a few hours to press if I want it firm enough to cut and fry, like I prefer it when I make it for curry. I used a lot of fresh lemon juice to make the paneer and since that wasn't quite enough I also added a bit of lime. Some places don't use salt in their paneer but I like to. My mother said she could still taste the citrus and that she liked it that way. They said they'd never had homemade cheese before, nor any type of paneer, even restaurant paneer, so it was all a new experience for them. They both said they loved the curry, so I am glad they enjoyed it.
I have a ton of paneer left over, and I think I am going to try to make saag paneer out of it. Saag means spinach, so saag paneer, for those who aren't familiar, is spinach with cheese. It is seen commonly in U.S. Indian restaurants and sometimes appears sortof like creamed spinach. The paneer is sometimes kept in cubes within the spinach or sometimes is mixed in to make more of a creamy sauce. I think I am going to mix it in like a sauce. The dish also, of course, is seasoned with various spices. I am going to give my first homemade version of saag paneer a try today, since I need to use the paneer while it's fresh, and I'll report on that later. Wish me luck.
We've had a great time while my parents have been visiting, feasting on all kinds of great foods. Now they are headed out. I hope they've loved the food the've tried.
Happy eating!
Also, I had an opportunity to make homemade paneer for them, which I served with a vindaloo curry I made. I had a fun time showing them how I make homemade cheese. Paneer is easy but it does take a few hours to press if I want it firm enough to cut and fry, like I prefer it when I make it for curry. I used a lot of fresh lemon juice to make the paneer and since that wasn't quite enough I also added a bit of lime. Some places don't use salt in their paneer but I like to. My mother said she could still taste the citrus and that she liked it that way. They said they'd never had homemade cheese before, nor any type of paneer, even restaurant paneer, so it was all a new experience for them. They both said they loved the curry, so I am glad they enjoyed it.
I have a ton of paneer left over, and I think I am going to try to make saag paneer out of it. Saag means spinach, so saag paneer, for those who aren't familiar, is spinach with cheese. It is seen commonly in U.S. Indian restaurants and sometimes appears sortof like creamed spinach. The paneer is sometimes kept in cubes within the spinach or sometimes is mixed in to make more of a creamy sauce. I think I am going to mix it in like a sauce. The dish also, of course, is seasoned with various spices. I am going to give my first homemade version of saag paneer a try today, since I need to use the paneer while it's fresh, and I'll report on that later. Wish me luck.
We've had a great time while my parents have been visiting, feasting on all kinds of great foods. Now they are headed out. I hope they've loved the food the've tried.
Happy eating!
Friday, February 4, 2011
Super Bowl Fiesta
I never, ever pay any attention to football whatsoever (I have teams I root for -- I just don't know what they are doing). But, Super Bowl is a little different. It's more of an excuse for a big food-grubbing party than it is a football game. And as such, I've watched more Super Bowl games than I have non-SB football games in my lifetime. Not counting HS football games, when I was a cheerleader (yeah, I know, rah rah). Besides those HS games, I've only seen two live FB games... one was at U of M (yay!) and one at Michigan State (boo). At any rate, football doesn't matter much to me. Food, however, does.
I wouldn't even be paying any attention to Super Bowl Sunday except that my parents are coming to stay with us for a few days, and they arrive on Sunday morning. So, since I need to make dinner anyway, I figured I'd make it a bit of a theme. Plus, my dad will want to watch the game at least a little, and I'd actually like to see BEP perform the halftime show. So, game party it is.
Here's la menu: Hot dogs and vegetarian chili - which can be eaten separately or as a chili dog - with all the fixin's, including two types cheese, onions, oyster crackers, sour cream, tabasco, etc. With that we will have an orzo salad I'm making with grilled corn, roasted peppers, and cucumber, with a spicy, creamy dressing. And, I'm going to make the plantain fritters I loved so much in my last post. Yumm! For munching all day we have a few types of chips and two types of salsa. And, of course, beer (which is also going in the chili, btw). So, that's the fiesta-festa. I think it'll be good.
What is everybody else doing for SB munchies? Anything fabulous? Let me know!
Happy game day eating!
I wouldn't even be paying any attention to Super Bowl Sunday except that my parents are coming to stay with us for a few days, and they arrive on Sunday morning. So, since I need to make dinner anyway, I figured I'd make it a bit of a theme. Plus, my dad will want to watch the game at least a little, and I'd actually like to see BEP perform the halftime show. So, game party it is.
Here's la menu: Hot dogs and vegetarian chili - which can be eaten separately or as a chili dog - with all the fixin's, including two types cheese, onions, oyster crackers, sour cream, tabasco, etc. With that we will have an orzo salad I'm making with grilled corn, roasted peppers, and cucumber, with a spicy, creamy dressing. And, I'm going to make the plantain fritters I loved so much in my last post. Yumm! For munching all day we have a few types of chips and two types of salsa. And, of course, beer (which is also going in the chili, btw). So, that's the fiesta-festa. I think it'll be good.
What is everybody else doing for SB munchies? Anything fabulous? Let me know!
Happy game day eating!
Plantain-Green Chile Fritters
I have never cooked with plantain before, nor have I ever eaten them, to my knowledge. By all accounts they are banana-ish, but much less sweet, and much more starchy. So starchy, in fact, that they are used more like a potato than like a banana. When I tried my first bit of plantain this evening, I would say that's all correct.
We went to our local Asian market the other day and brought home a smorgasbord of fresh produce (for an awesome price, by the way. I love that place). One thing we brought home was a plantain. Just one. Just a single, unassuming plantain. I knew I wanted to try frying it. I had seen Ingrid Hoffman ('Simply Delicioso') make what she called aranitas, which means little spiders, by using grated plantain, a little flour, and some seasoning. I wanted to do something similar but bulk it up. I decided to make plantain fritters. I just have to share the recipe with you guys. If you haven't cooked plantain before, I highly recommend giving them a try!
Lairdriin's Plantain-Green Chile Fritters
2 large plantains, medium-ripe, grated
1/4 c onion, minced
1/4 c chopped mild green chiles
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground chipotle pepper (optional)
1 egg, beaten
1/4 c flour
veggie oil for frying
cilantro
lime wedges
In a mixing bowl, stir together plantain, onion, green chiles, salt, black pepper, and chipotle pepper. Gently stir in the beaten egg. Sprinkle the flour over the bowl and gently stir it in, just until incorporated.
Heat 2 inches of oil in a pot over medium heat. Do a test fritter; if the outside gets brown before the inside is cooked, lower the temp of the oil. Drop fritter batter in small spoonfuls, bite size pieces, into the oil. Do batches of 4-6 frittters at a time so as to not overcrowd the pot. Let the fritters drain on paper towels and sprinkle them with a little salt while they are still warm.
When serving, sprinkle fritters with fresh cilantro and serve with lime wedges for squeezing.
Enjoy!
Happy eating!
Wednesday, February 2, 2011
Actually, It's A Veggie AND A Fruit
I am very, very tired of seeing things all over the internet such as "...actually a fruit but cooked and eaten as a vegetable" or, "...it isn't a vegetable, it's a fruit." This is so dang silly. And so dang wrong.
Even though we often think of vegetables and fruits as two separate halves to the plant world, they actually overlap, and aren't opposites at all. When somebody says that something "is a fruit, not a vegetable," they are only half right. Chances are, that thing is a fruit AND a vegetable.
Why? Because 'vegetable' is not a botanical designation. When people are saying something is technically the fruit of a plant, they mean that botanically. In terms of plants, parts of the plant have names... seed, root, fruit, stem, etc. There is no such thing as the "vegetable" part of the plant. For instance, a tomato is the fruit of the plant, botanically.
The word 'vegetable' is a culinary term, not a botanical one. We use the word 'vegetable' to indicate any one of a number of various plant-based foods that we consider savory instead of sweet. For instance, a tomato is a vegetable because we use it in savory dishes. But in botanical terms, vegetables can be the fruits, roots, seeds, stems, or leaves of the plant... sometimes even the flowers of the plant. Vegetable is a culinary designation; saying something is the 'fruit' of the plant doesn't necessarily make it not also a vegetable.
So there you have it. Vegetables are actually various parts of the plant, including the fruit... tomatoes are the fruits of the plant, radishes are roots, bell pepper is a fruit, lettuce is a leaf, carrot is a root, corn is a seed, asparagus is a stem, broccoli is a flower bud, and on and on.
So next time somebody smugly tells you, "actually tomatoes aren't a vegetable, they are a fruit," you can smugly tell them right back, "actually, dear, it's both, and you are confusing your terminology." And, pleaase do, 'cuz I'd really like it to stop.
Happy vegetable eating!
Even though we often think of vegetables and fruits as two separate halves to the plant world, they actually overlap, and aren't opposites at all. When somebody says that something "is a fruit, not a vegetable," they are only half right. Chances are, that thing is a fruit AND a vegetable.
Why? Because 'vegetable' is not a botanical designation. When people are saying something is technically the fruit of a plant, they mean that botanically. In terms of plants, parts of the plant have names... seed, root, fruit, stem, etc. There is no such thing as the "vegetable" part of the plant. For instance, a tomato is the fruit of the plant, botanically.
The word 'vegetable' is a culinary term, not a botanical one. We use the word 'vegetable' to indicate any one of a number of various plant-based foods that we consider savory instead of sweet. For instance, a tomato is a vegetable because we use it in savory dishes. But in botanical terms, vegetables can be the fruits, roots, seeds, stems, or leaves of the plant... sometimes even the flowers of the plant. Vegetable is a culinary designation; saying something is the 'fruit' of the plant doesn't necessarily make it not also a vegetable.
So there you have it. Vegetables are actually various parts of the plant, including the fruit... tomatoes are the fruits of the plant, radishes are roots, bell pepper is a fruit, lettuce is a leaf, carrot is a root, corn is a seed, asparagus is a stem, broccoli is a flower bud, and on and on.
So next time somebody smugly tells you, "actually tomatoes aren't a vegetable, they are a fruit," you can smugly tell them right back, "actually, dear, it's both, and you are confusing your terminology." And, pleaase do, 'cuz I'd really like it to stop.
Happy vegetable eating!
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