I have been talking a little about my Aerogardens and how I hope they cure me of my notorious Black Thumb. I just have never been able to keep plants, indoors our outdoors, alive for very long. When I first got my Aerogardens, I used one of them for planting starter seedlings that I then transplanted to larger planters. They were indoors for a while but now they spend most of their time outside on the stoop.
And guess what?! They aren't dead! A couple of the plants that I transplanted didn't make it, but most of them are doing fine! I have even started to get lovely little blossoms on them, and a few of them are turning into actual little veggies. Fantastic! Nobody is more surprised than I am.
I planted a couple of types of zucchini plants in my planters, and that's in part because I purposely wanted to get the blossoms to eat. I've been seeing all kinds of things about zucchini blossoms on various cooking shows and thought it sounded like a great idea to cook with them. I saw yesterday that I had a few usable zucchini flowers so I planned to make them into a dinner tonite.
Zucchini blossoms are the bright greenish-yellow flowers which bloom on the zucchini plant; the zucchini sortof sticks out of the back of the flower. They are shaped a bit like a bulb, which make them a natural shape to stuff but also to hide fun things like bees or spiders - not usually, but once in a while, so keep your eye out. Carefully open it by peeling the petals apart and gently clean it out. Gently cut or pull out the stamen. Wipe off any dirt. You can rinse them under water very carefully if you want but it isn't necessary. You want to handle them very delicately.
As a filling, I used a basic ricotta filling - ricotta, egg, parmesan, salt, pepper. But, instead of a basic ricotta filling, you could always add something else - other cheeses, bacon, ham, red pepper, spinach, anything you might think of putting in ricotta for some other dish. Or, you could use blue cheese, goat cheese, or some other creamy cheese instead of ricotta. Tonite, I just used ricotta.
I found out that stuffing them is not super easy. They are very very delicate. The trick is to hold the flower in your palm to support it while one petal is folded down, and fill the "cup" of the flower by using a bottom-to-top motion with your spoon, dropping the ricotta in gently. Then close the petal over the filling and press a little. If a little cheese comes out it's fine; in fact, it will. It's fine.
Then just dip the whole thing in beaten egg and breadcrumbs; or in batter, whatever you prefer. Fry in shallow oil until golden brown, handling them, as always, very gently. I served them with a drizzle of a glaze I made out of equal parts honey and that jalapeno jelly I got at the farmer's market a couple weeks ago. It was yummy. We also had pesto pasta and caesar salad. A yummy summer night's meal.
I'm so glad I kept my zucchini plants alive long enough to cook something from them! As a bonus, I also picked a tiny baby zucchini - I mean it, it's like, two inches long and so so cute - that I am going to fry up when we have pakoras as a snack later tonite. So that's two things I grew! Yay me!
Happy eating!
Tuesday, June 28, 2011
Sunday, June 26, 2011
Garam Masala
Yesterday I talked a little about Indian food, so I have Indian spices on the mind. I used up my last little bit of Garam Masala that I had premade in my cabinet and so I made up a fresh batch last night. So today I figured I'll talk a little about this versatile Indian spice blend.
Garam Masala is a spice mixture that finds its way into many Indian dishes. 'Masala' means 'mixture,' and garam masala means 'warm mixture', the warmth coming from the fact that it has some spiciness - although it isn't meant to be crazy hot. Garam Masala is also the base for other masalas.
There are endless versions of Garam Masala out there, as it is a very general term. It's sortof like saying "Italian seasonings." It conjures up a set of flavors and ingredients which are often similar, but it won't be the same exact mix every time. I've heard that each Indian family has their own recipe for Garam Masala. Some have just 3 ingredients, and some can have 15 or more. Bal Arneson, from The Spice Goddess, says that she has at least three different recipes for Garam Masala. I make my recipe with about 10 ingredients.
The great thing about having no hard and fast rules to how Garam Masala has to be is that it is easy to find one to suit your tastes or to make one exactly how you like it. You could also use different types of Garam Masalas for different things. My favorite spice store, Savory Spice Shop, has an interesting Garam Masala which has a few unusual ingredients. I make my own Garam Masala, but I also buy theirs because frankly, it isn't quite like Garam Masala to me. They use non-standard items like charnushka, cloves, and mace, for instance. The extra ingredients add a unique flavor, and even though I don't like it as a traditional Garam Masala, I do like the flavor of their mix in a couple of things. I like to add it to certain batters, such as the one I use for my pakoras, and sometimes for crepe batter, and a couple of other things. But when I want a traditional Garam Masala for use in a curry or sauce, I make my own.
Since I already have the ingredients in my pantry for Garam Masala, there is no reason not to make it myself as long as I have a few minutes to toast the seeds. Also, like I said above, once in a while when I have time I make up a larger batch to store and save so it's always there. When you toast and grind whole spices yourself, you get a fresh, aromatic result that you just can't get if you buy the pre-ground mixes. It's easy to buy a pre-made blend and many of them are quite good, but if you want to give making it yourself a shot, this is my simple "recipe."
A few notes: use any dried chile you like, but be sure it is very dry. Kala Jeera is also known as "black cumin" but isn't actually cumin; if it isn't in your store's spice aisle, it can be found in specialty spice stores (which might be better anyway so you don't have to buy a whole jar of it). Most of the heat comes from the peppercorns; I like black and white, but use whatever peppercorns you like, and increase or decrease the amount based on the heat level you like.
Laurie's Garam Masala
1 Tbsp each: coriander seed and cumin seed
1 tsp each: yellow mustard seeds, cardamom seeds, dried curry leaves, kala jeera seeds
1/2 tsp each: ground cinnamon, black peppercorns, white peppercorns (adjust heat as desired)
1 dried chile (optional)
(multiply amounts as needed to make the size batch you want ; this makes about a quarter cup)
Line a baking sheet with aluminum foil, bending up the sides of the foil to make an edge to hold in any stray rolling seeds. Measure everything directly onto the aluminum foil. Toast in a 300 oven for 4-6 minutes. (Don't overcook - seeds should be very fragrant and barely golden but not brown or burned-smelling.) Let cool slightly before pouring gently into spice grinder, flavor shaker, or mortar and pestle. Grind to desired consistency. Store in a tight jar in a dark, cool place. The sooner it gets used the better it will taste.
Here is a great recipe for a seasoning mixture using the basic Garam Masala recipe above.
Pita / Naan Seasoning
2 tsp Laurie's Garam Masala
1/4 tsp each: ground cinnamon, turmeric, finely ground salt (regular salt put through a spice grinder)
Stir seasonings together. Brush 3-4 whole pita or naan with oil or melted butter, place on baking sheet, and sprinkle with seasoning mix. Bake at 300 for about 8 minutes or until warmed through. Cut into halves or triangles with pizza cutter. Serve with curry, hummus, dip, etc.
Happy eating!
Garam Masala is a spice mixture that finds its way into many Indian dishes. 'Masala' means 'mixture,' and garam masala means 'warm mixture', the warmth coming from the fact that it has some spiciness - although it isn't meant to be crazy hot. Garam Masala is also the base for other masalas.
There are endless versions of Garam Masala out there, as it is a very general term. It's sortof like saying "Italian seasonings." It conjures up a set of flavors and ingredients which are often similar, but it won't be the same exact mix every time. I've heard that each Indian family has their own recipe for Garam Masala. Some have just 3 ingredients, and some can have 15 or more. Bal Arneson, from The Spice Goddess, says that she has at least three different recipes for Garam Masala. I make my recipe with about 10 ingredients.
The great thing about having no hard and fast rules to how Garam Masala has to be is that it is easy to find one to suit your tastes or to make one exactly how you like it. You could also use different types of Garam Masalas for different things. My favorite spice store, Savory Spice Shop, has an interesting Garam Masala which has a few unusual ingredients. I make my own Garam Masala, but I also buy theirs because frankly, it isn't quite like Garam Masala to me. They use non-standard items like charnushka, cloves, and mace, for instance. The extra ingredients add a unique flavor, and even though I don't like it as a traditional Garam Masala, I do like the flavor of their mix in a couple of things. I like to add it to certain batters, such as the one I use for my pakoras, and sometimes for crepe batter, and a couple of other things. But when I want a traditional Garam Masala for use in a curry or sauce, I make my own.
Since I already have the ingredients in my pantry for Garam Masala, there is no reason not to make it myself as long as I have a few minutes to toast the seeds. Also, like I said above, once in a while when I have time I make up a larger batch to store and save so it's always there. When you toast and grind whole spices yourself, you get a fresh, aromatic result that you just can't get if you buy the pre-ground mixes. It's easy to buy a pre-made blend and many of them are quite good, but if you want to give making it yourself a shot, this is my simple "recipe."
A few notes: use any dried chile you like, but be sure it is very dry. Kala Jeera is also known as "black cumin" but isn't actually cumin; if it isn't in your store's spice aisle, it can be found in specialty spice stores (which might be better anyway so you don't have to buy a whole jar of it). Most of the heat comes from the peppercorns; I like black and white, but use whatever peppercorns you like, and increase or decrease the amount based on the heat level you like.
Laurie's Garam Masala
1 Tbsp each: coriander seed and cumin seed
1 tsp each: yellow mustard seeds, cardamom seeds, dried curry leaves, kala jeera seeds
1/2 tsp each: ground cinnamon, black peppercorns, white peppercorns (adjust heat as desired)
1 dried chile (optional)
(multiply amounts as needed to make the size batch you want ; this makes about a quarter cup)
Line a baking sheet with aluminum foil, bending up the sides of the foil to make an edge to hold in any stray rolling seeds. Measure everything directly onto the aluminum foil. Toast in a 300 oven for 4-6 minutes. (Don't overcook - seeds should be very fragrant and barely golden but not brown or burned-smelling.) Let cool slightly before pouring gently into spice grinder, flavor shaker, or mortar and pestle. Grind to desired consistency. Store in a tight jar in a dark, cool place. The sooner it gets used the better it will taste.
Here is a great recipe for a seasoning mixture using the basic Garam Masala recipe above.
Pita / Naan Seasoning
2 tsp Laurie's Garam Masala
1/4 tsp each: ground cinnamon, turmeric, finely ground salt (regular salt put through a spice grinder)
Stir seasonings together. Brush 3-4 whole pita or naan with oil or melted butter, place on baking sheet, and sprinkle with seasoning mix. Bake at 300 for about 8 minutes or until warmed through. Cut into halves or triangles with pizza cutter. Serve with curry, hummus, dip, etc.
Happy eating!
Saturday, June 25, 2011
My First Koftas
Well, I've eaten koftas before... lots and lots and lots of them. But I've never made them before. Until yesterday. Hence, "My First Koftas."
Some of you Indian food lovers out there will already know that the word "kofta" is a term used for a patty of some kind. Koftas are very much like we think of meatballs here. They can be made of a variety of different ingredients, such as meats, cheeses, or veggies, are often grilled or sauteed and then can be served a variety of ways, sometimes in a sauce, sometimes on a skewer, but the possibilities are endless. Kofta really just means that it's a ball of something.
One of my favorite Indian dishes for a long time has been Malai Kofta. I have had mulitple versions of this dish, but generally it is koftas made of potatoes, paneer, and veggies with lots of seasonings, in a creamy, tomatoey sauce. The word 'malai' refers to the cream used in the dish.
I finally tried my hand at making this dish myself. I am a crazy person who should be committed to a mental institution, so I decided not to consult any recipes - just to go for it. What the heck?! I know. I'm so weird. I probably could have had an easier time of it if I looked at a recipe, but I was just sortof going for it in the kitchen. Luckily it was not a disaster. I know I didn't do everything super authentic, however. For starters, I didn't use actual ghee, which is clarified butter. I used regular butter. I also didn't use cream, especially Malai cream - I instead used a combination of milk, flour, and yogurt. And my final atrocity was that I used a little flour and egg to get my koftas to stick together, because they weren't doing so otherwise. I think my potato wasn't starchy enough.
At any rate, the day before, I had made a batch of homemade paneer cheese. The main bulk of the koftas was a combination of smashed russet potato, paneer, and minced cauliflower. I also added minced green onion, carrot, and ginger, as well as a blend of spices such as cardamom, cumin, turmeric, cinnamon, etc. Once I got the mixture to hold together I sauteed dollops in a shallow amount of oil til golden brown on all sides. I made a simple creamy sauce with tomato sauce, garlic, ginger, onions, the same seasonings as in the koftas, and the milk, flour, and yogurt. I then smothered the koftas in the sauce, and we dug in.
Luckily, they were yummy despite my silly decision to go commando. They were a little soft. Even after adding the flour and egg, they still needed some firmness and structure. Perhaps I should have cooked the potatoes a little less or perhaps I should mix in a little chickpea flour. I will consult some kofta recipes (heh) and see what they do for theirs so perhsps next time mine won't need the egg. I got the flavor right on, though, so I will stick to the seasonings I used and the amount of ginger, garlic, etc.
I'm glad I finally tried to make koftas at home because it was much easier than I thought and I can use the basic idea to make all sorts of different kinds of koftas. I have been thinking of these as Malai Koftas but I'm not sure if they qualify. Technically I could call them Aloo Gobi Paneer Koftas if I wanted, which means Potato Cauliflower and Cheese Koftas, but that's a mouthful. The Spice Goddess made some out of just cauliflower and paneer - gobi paneer koftas - and they sounded like something to try; also I was thinking about adding tofu to some. We'll see.
Happy eating!
Some of you Indian food lovers out there will already know that the word "kofta" is a term used for a patty of some kind. Koftas are very much like we think of meatballs here. They can be made of a variety of different ingredients, such as meats, cheeses, or veggies, are often grilled or sauteed and then can be served a variety of ways, sometimes in a sauce, sometimes on a skewer, but the possibilities are endless. Kofta really just means that it's a ball of something.
One of my favorite Indian dishes for a long time has been Malai Kofta. I have had mulitple versions of this dish, but generally it is koftas made of potatoes, paneer, and veggies with lots of seasonings, in a creamy, tomatoey sauce. The word 'malai' refers to the cream used in the dish.
I finally tried my hand at making this dish myself. I am a crazy person who should be committed to a mental institution, so I decided not to consult any recipes - just to go for it. What the heck?! I know. I'm so weird. I probably could have had an easier time of it if I looked at a recipe, but I was just sortof going for it in the kitchen. Luckily it was not a disaster. I know I didn't do everything super authentic, however. For starters, I didn't use actual ghee, which is clarified butter. I used regular butter. I also didn't use cream, especially Malai cream - I instead used a combination of milk, flour, and yogurt. And my final atrocity was that I used a little flour and egg to get my koftas to stick together, because they weren't doing so otherwise. I think my potato wasn't starchy enough.
At any rate, the day before, I had made a batch of homemade paneer cheese. The main bulk of the koftas was a combination of smashed russet potato, paneer, and minced cauliflower. I also added minced green onion, carrot, and ginger, as well as a blend of spices such as cardamom, cumin, turmeric, cinnamon, etc. Once I got the mixture to hold together I sauteed dollops in a shallow amount of oil til golden brown on all sides. I made a simple creamy sauce with tomato sauce, garlic, ginger, onions, the same seasonings as in the koftas, and the milk, flour, and yogurt. I then smothered the koftas in the sauce, and we dug in.
Luckily, they were yummy despite my silly decision to go commando. They were a little soft. Even after adding the flour and egg, they still needed some firmness and structure. Perhaps I should have cooked the potatoes a little less or perhaps I should mix in a little chickpea flour. I will consult some kofta recipes (heh) and see what they do for theirs so perhsps next time mine won't need the egg. I got the flavor right on, though, so I will stick to the seasonings I used and the amount of ginger, garlic, etc.
I'm glad I finally tried to make koftas at home because it was much easier than I thought and I can use the basic idea to make all sorts of different kinds of koftas. I have been thinking of these as Malai Koftas but I'm not sure if they qualify. Technically I could call them Aloo Gobi Paneer Koftas if I wanted, which means Potato Cauliflower and Cheese Koftas, but that's a mouthful. The Spice Goddess made some out of just cauliflower and paneer - gobi paneer koftas - and they sounded like something to try; also I was thinking about adding tofu to some. We'll see.
Happy eating!
Tuesday, June 21, 2011
Time For Tapas
Tonite I decided to throw together a tray of tapas as a surprise instead of a regular dinner. While Dan worked on his computer I got several things together, and then we had a bit of a feast, right there on the bed while we watched tv. We do dinners like that once in a while and it's always great.
Today I put together several different items. First, I put out a couple different types of olives. I then stuffed peppadew peppers with a mixture of cream cheese, ricotta, and fresh basil. I made patatas bravas (crispy seasoned potatoes) and made a quick seasoned aioli to go with them. Dan loves deviled eggs so I made a few of those, with a simple mix of Spanish seasonings.
When we do this type of tapas meal we always have a selection of cheeses. Tonite we had havarti, a cheddar seasoned with habanero, some aged pecorino romano, and cubes of feta that I marinated in a mixture of red wine vinegar, olive oil, and seasonings. I seasoned honey with crushed red pepper because I had heard that it goes well with the pecorino. Very true - the spicy honey was delicious with the pecorino romano. I know those cheeses aren't Spanish - but it's the idea of the style of the meal that's Spanish, not all the food has to be. It's all good!
I also threw together a pitcher of sangria with the miscellaneous fruits and fruit juices we had in the house. I used orange, pineapple, and lime juice, a touch of sugar, a few splashes of spiced rum, and plenty of Rose wine, along with sliced peaches, limes, and apples, and a bit of tonic water for fizz. Despite being put together on a whim with makeshift ingredients, it accidentally turned out to be the best sangria I ever made. It was a pleasant surprise.
So, I piled everything on a tray and told Dan to step away from the computer. He was surprised and pleased with the feast. His favorite thing was the marinated feta; mine happened to be the pecorino with the spiced honey.
If you want to do a tapas meal like this, there are plenty of great tapas recipes, but you don't have to do an ounce of cooking if you don't want to. You can pick up olives, cheeses, nuts, even seasoned potatoes and sauces, all at the store. Throw in a little bread and a glass of wine and you are all set. You can never go wrong with tapas!
Happy eating!
Today I put together several different items. First, I put out a couple different types of olives. I then stuffed peppadew peppers with a mixture of cream cheese, ricotta, and fresh basil. I made patatas bravas (crispy seasoned potatoes) and made a quick seasoned aioli to go with them. Dan loves deviled eggs so I made a few of those, with a simple mix of Spanish seasonings.
When we do this type of tapas meal we always have a selection of cheeses. Tonite we had havarti, a cheddar seasoned with habanero, some aged pecorino romano, and cubes of feta that I marinated in a mixture of red wine vinegar, olive oil, and seasonings. I seasoned honey with crushed red pepper because I had heard that it goes well with the pecorino. Very true - the spicy honey was delicious with the pecorino romano. I know those cheeses aren't Spanish - but it's the idea of the style of the meal that's Spanish, not all the food has to be. It's all good!
I also threw together a pitcher of sangria with the miscellaneous fruits and fruit juices we had in the house. I used orange, pineapple, and lime juice, a touch of sugar, a few splashes of spiced rum, and plenty of Rose wine, along with sliced peaches, limes, and apples, and a bit of tonic water for fizz. Despite being put together on a whim with makeshift ingredients, it accidentally turned out to be the best sangria I ever made. It was a pleasant surprise.
So, I piled everything on a tray and told Dan to step away from the computer. He was surprised and pleased with the feast. His favorite thing was the marinated feta; mine happened to be the pecorino with the spiced honey.
If you want to do a tapas meal like this, there are plenty of great tapas recipes, but you don't have to do an ounce of cooking if you don't want to. You can pick up olives, cheeses, nuts, even seasoned potatoes and sauces, all at the store. Throw in a little bread and a glass of wine and you are all set. You can never go wrong with tapas!
Happy eating!
Monday, June 20, 2011
That's A New One
I needed a load of fresh paprika today for a pot of paprikash I was making, so I headed over to my favorite spice store in the whole world, Savory Spice Shop. I never get out of there with just the item I went in for, and today was no exception. Most of my purchases were things I am familiar with. But one new item caught my eye: mango powder.
I have heard of mango powder before, having seen it used on "Spice Goddess" and other shows. But, I've never used it myself or even tasted it before. It is technically not a spice, though it is used like one. It's the ground-up powder of dried, unripe mangoes. I have learned that it is used in Northern Indian cooking but not in many other cuisines. Mango powder is tart and tangy and not sweet like you might expect. It can be used to add a tang to foods, not unlike the way we use lemon or lime in some dishes, but without adding extra liquid.
Bal Arneson, the Spice Goddess, uses mango powder in chutneys and in her vegetarian burger recipe. Elsewhere I saw a recipe that used it in a seasoning blend for battered and fried eggplant. So far I have only tried it in a chutney. It was a nice tangy flavor but I can see that it would be easy to overdo it; the flavor is strong. I am planning on making a curry with the mango powder in a couple of days to see what sortof interesting flavors I can create. I'll report on that when that happens.
Anybody out there ever cook with mango powder? What did you do with it?
Happy eating!
I have heard of mango powder before, having seen it used on "Spice Goddess" and other shows. But, I've never used it myself or even tasted it before. It is technically not a spice, though it is used like one. It's the ground-up powder of dried, unripe mangoes. I have learned that it is used in Northern Indian cooking but not in many other cuisines. Mango powder is tart and tangy and not sweet like you might expect. It can be used to add a tang to foods, not unlike the way we use lemon or lime in some dishes, but without adding extra liquid.
Bal Arneson, the Spice Goddess, uses mango powder in chutneys and in her vegetarian burger recipe. Elsewhere I saw a recipe that used it in a seasoning blend for battered and fried eggplant. So far I have only tried it in a chutney. It was a nice tangy flavor but I can see that it would be easy to overdo it; the flavor is strong. I am planning on making a curry with the mango powder in a couple of days to see what sortof interesting flavors I can create. I'll report on that when that happens.
Anybody out there ever cook with mango powder? What did you do with it?
Happy eating!
Saturday, June 18, 2011
Soy-Ginger Baked Beans
I woke up craving some sort of hearty bean dish today, but I had just bought tofu at the store with plans on sauteeing it and serving it with an Asian-style dipping sauce. How could I fit beans and the tofu dish together? Insipiration hit when I thought I would do Asian-style baked beans. I figured that ginger and soy would make nice flavor additions to a more traditional baked bean sauce.
The problem is, I'd never even made regular baked beans, much less Asian-style. But, I compiled a list of ingredients I thought sounded right and gave it a shot. What the heck, right? What I ended up with is the dish below. It actually turned out great! I'm thrilled. It's a little sweeter than I normally would like baked beans, but I think that the extra sweetness helps counter the sharpness of the ginger.
I used dried Eye of the Goat beans (my precious Rancho Gordo), and prepared them myself by boiling them as described below, but it would be fine to use canned beans instead to make the preparation time shorter -- just substitute water for the pot liquor, but be aware you may be losing some flavor there.
Soy-Ginger Baked Beans
1.5 c dried beans (*see below) (about 3c prepared beans)
2 Tbsp each: veggie oil and sesame oil
1/2 med sweet onion, diced
1 thumb ginger, minced
2 cloves garlic, minced
1 Tbsp tomato paste
1/4 c ketchup
2 Tbsp honey
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
1/4 c soy sauce
dash chipotle powder (or other chile powder to taste)
salt and pepper to taste
1 c reserved bean pot liquor, plus extra
In bean pot, casserole dish, or large cast iron pan, heat oils over a medium burner. Cook onions until translucent; add ginger and garlic and cook one minute. Stir in tomato paste. Stir in remaining ingredients and mix well. Stir in beans. Add enough pot liquor to make a thin sauce. Go easy on the salt as there is plenty in the soy sauce and the sauce will be condensed.
Cover pot with lid or foil and transfer to oven; bake at 375 for 40-50 minutes. (Add a little more pot liquor if needed to thin out the sauce if it gets too thick as it cooks.) Uncover beans and cook another 10-20 minutes or until desired doneness. Enjoy!
*Prepare dry beans by soaking them for a few hours, and then boiling them with enough water to cover by a few inches, and some aromatics, such as carrot, onion, garlic, bay leaf, peppercorn, etc., in a cheesecloth. Simmer beans gently until al dente. Discard aromatics and drain beans, reserving pot liquor.
The problem is, I'd never even made regular baked beans, much less Asian-style. But, I compiled a list of ingredients I thought sounded right and gave it a shot. What the heck, right? What I ended up with is the dish below. It actually turned out great! I'm thrilled. It's a little sweeter than I normally would like baked beans, but I think that the extra sweetness helps counter the sharpness of the ginger.
I used dried Eye of the Goat beans (my precious Rancho Gordo), and prepared them myself by boiling them as described below, but it would be fine to use canned beans instead to make the preparation time shorter -- just substitute water for the pot liquor, but be aware you may be losing some flavor there.
Soy-Ginger Baked Beans
1.5 c dried beans (*see below) (about 3c prepared beans)
2 Tbsp each: veggie oil and sesame oil
1/2 med sweet onion, diced
1 thumb ginger, minced
2 cloves garlic, minced
1 Tbsp tomato paste
1/4 c ketchup
2 Tbsp honey
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
1/4 c soy sauce
dash chipotle powder (or other chile powder to taste)
salt and pepper to taste
1 c reserved bean pot liquor, plus extra
In bean pot, casserole dish, or large cast iron pan, heat oils over a medium burner. Cook onions until translucent; add ginger and garlic and cook one minute. Stir in tomato paste. Stir in remaining ingredients and mix well. Stir in beans. Add enough pot liquor to make a thin sauce. Go easy on the salt as there is plenty in the soy sauce and the sauce will be condensed.
Cover pot with lid or foil and transfer to oven; bake at 375 for 40-50 minutes. (Add a little more pot liquor if needed to thin out the sauce if it gets too thick as it cooks.) Uncover beans and cook another 10-20 minutes or until desired doneness. Enjoy!
*Prepare dry beans by soaking them for a few hours, and then boiling them with enough water to cover by a few inches, and some aromatics, such as carrot, onion, garlic, bay leaf, peppercorn, etc., in a cheesecloth. Simmer beans gently until al dente. Discard aromatics and drain beans, reserving pot liquor.
Tuesday, June 14, 2011
Julia Roberts and Chef Hats
There is a Julia Roberts movie called "The Runaway Bride," where she keeps leaving her fiancees at the altar over and over. Then Richard Gere reveals to her that her big problem is she changes her personality to fit her various dudes' likes and dislikes instead of having her own. Apparently all she needed was a lecture about eggs (instead of about two decades of intensive therapy. Ahem). I am not a fan of the movie, or of Ms. Roberts, and if it weren't for the egg-lecture scene, I'd wipe it out of my memory entirely.
The idea of the scene is, this middle-aged woman apparently has no idea how she likes her eggs, and with each guy, he says, 'oh she likes them this way, just like me." So she goes off to figure out how she likes her eggs and then her life problems are all solved. Yay!
My point is, everybody (who is not a pathetic 1-dimensional fictional paperdoll) does have his own way he likes to have his eggs. There are almost infinite ways to prepare eggs and people can get very opinionated about exactly how they are prepared. Eggs are a traditional culinary symbol because of this. There is a saying about the folds in a chef hat, that the folds represent the number of different ways that the chef knows how to cook an egg ... and there should be a hundred folds. I find it interesting that an egg is one of the most basic foods that we use - it comes in its original form; even milk is more processed - and its uses are more varied than any other food.
I use eggs for all kinds of things, but when it comes to having an egg straight-up for breakfast, I definitely fall in line with the standard idea that I like it a particular way. Omelettes are great, sometimes I do my version of juevos rancheros, and occassionally I partake in some cheesy scrambled eggs. But 9 times out of 10 it's this particular way I've been doing eggs for over 20 years.
There's not a name for it, I just call it egg and cheese on toast. It's pretty simple, and like most egg dishes, it's about how the egg is cooked. I like mine over-easy, but I get a little picky about exacly what "over-easy" means. I use a ton of butter and let it just start to brown. The egg has to be cooked on low-ish heat so that the egg white can get cooked all the way through and get a little brown on the edges without the yolk cooking at all. I always turn the heat off or almost off before flipping the egg over carefully (because if the yolk breaks it's not perfect, and I'll start over) and letting the residual heat cook the whites around the yolk, again without cooking the yolks at all but just warming them a touch. I like the whites to be completely cooked without the yolks cooked at all.
When I flip the egg over, I put a piece of cheap-o American cheese on it so it can start to melt, and then slide that whole thing onto a piece of toasted cheap-o white bread (you know, the cheap Wonderbread stuff). It's still upside-down so that when I eat it, the yolk can get all in the bread. It's good with all the extra brown butter from the pan, too. Yummy!
So that's my own personal take on the everybody-likes-eggs-their-own-way thing. I'm sure you have your own specific way you prefer your egg, too. Feel free to tell me all about it! Maybe you have a delicious idea to share. Unless you are Julia Roberts, in which case, keep it to yourself.
Happy egg eating!
The idea of the scene is, this middle-aged woman apparently has no idea how she likes her eggs, and with each guy, he says, 'oh she likes them this way, just like me." So she goes off to figure out how she likes her eggs and then her life problems are all solved. Yay!
My point is, everybody (who is not a pathetic 1-dimensional fictional paperdoll) does have his own way he likes to have his eggs. There are almost infinite ways to prepare eggs and people can get very opinionated about exactly how they are prepared. Eggs are a traditional culinary symbol because of this. There is a saying about the folds in a chef hat, that the folds represent the number of different ways that the chef knows how to cook an egg ... and there should be a hundred folds. I find it interesting that an egg is one of the most basic foods that we use - it comes in its original form; even milk is more processed - and its uses are more varied than any other food.
I use eggs for all kinds of things, but when it comes to having an egg straight-up for breakfast, I definitely fall in line with the standard idea that I like it a particular way. Omelettes are great, sometimes I do my version of juevos rancheros, and occassionally I partake in some cheesy scrambled eggs. But 9 times out of 10 it's this particular way I've been doing eggs for over 20 years.
There's not a name for it, I just call it egg and cheese on toast. It's pretty simple, and like most egg dishes, it's about how the egg is cooked. I like mine over-easy, but I get a little picky about exacly what "over-easy" means. I use a ton of butter and let it just start to brown. The egg has to be cooked on low-ish heat so that the egg white can get cooked all the way through and get a little brown on the edges without the yolk cooking at all. I always turn the heat off or almost off before flipping the egg over carefully (because if the yolk breaks it's not perfect, and I'll start over) and letting the residual heat cook the whites around the yolk, again without cooking the yolks at all but just warming them a touch. I like the whites to be completely cooked without the yolks cooked at all.
When I flip the egg over, I put a piece of cheap-o American cheese on it so it can start to melt, and then slide that whole thing onto a piece of toasted cheap-o white bread (you know, the cheap Wonderbread stuff). It's still upside-down so that when I eat it, the yolk can get all in the bread. It's good with all the extra brown butter from the pan, too. Yummy!
So that's my own personal take on the everybody-likes-eggs-their-own-way thing. I'm sure you have your own specific way you prefer your egg, too. Feel free to tell me all about it! Maybe you have a delicious idea to share. Unless you are Julia Roberts, in which case, keep it to yourself.
Happy egg eating!
Saturday, June 11, 2011
Birthday Food
It's my birthday and I am celebrating, as I celebrate most things, with food.
Technically my birthday gift from Dan was the Aerogardens. But I also told him I wanted to go to a local farmer's market for my birthday. I've been wanting to check out some farmer's markets for a while but it seems something (dialysis, migraine, etc) always gets in the way. This morning we were finally able to go to the Cherry Creek Farmer's Market. It wasn't bad. I was suprised at how little actual produce was there. A good portion of the booths were selling prepared foods such as empanadas and sandwiches. However, we did find lots of good things to sample and buy.
We picked up a jar of local clover honey. We also found some delicious jalapeno jelly that I am anxious to try with cream cheese on toast. A few booths had beautiful loaves of bread. There is nothing like the smell of freshly baked bread, right? We bought a lovely loaf of pumpernickel rye with which I plan on making veggie reubens. Another booth had corn tortillas flavored with various seasonings, and we grabbed a package of the chile flavored ones. The only produce we bought was some delicious looking California berries. Being from Michigan, I'm still getting used to the price of berries out here, but these were definitely cheaper than at the grocery store.
The farmer's market was packed with people and many of them brought their dogs. There was live music and several food trucks. I want to check out some other farmer's markets and see what sorts of things they have.
This evening we had a birthday dinner at Garcia's, my favorite Tex-Mex place in the area, with my in-laws and our friends Phil and Jenn. Now, though, I'm back home and hooked up to my dialysis machine. It might seem strange, but this much activity in one day is just exhausting for me. I'm going to rest so I hopefully have the energy to use my farmer's market finds in some cooking tomorrow.
Happy Birthday to me.
Technically my birthday gift from Dan was the Aerogardens. But I also told him I wanted to go to a local farmer's market for my birthday. I've been wanting to check out some farmer's markets for a while but it seems something (dialysis, migraine, etc) always gets in the way. This morning we were finally able to go to the Cherry Creek Farmer's Market. It wasn't bad. I was suprised at how little actual produce was there. A good portion of the booths were selling prepared foods such as empanadas and sandwiches. However, we did find lots of good things to sample and buy.
We picked up a jar of local clover honey. We also found some delicious jalapeno jelly that I am anxious to try with cream cheese on toast. A few booths had beautiful loaves of bread. There is nothing like the smell of freshly baked bread, right? We bought a lovely loaf of pumpernickel rye with which I plan on making veggie reubens. Another booth had corn tortillas flavored with various seasonings, and we grabbed a package of the chile flavored ones. The only produce we bought was some delicious looking California berries. Being from Michigan, I'm still getting used to the price of berries out here, but these were definitely cheaper than at the grocery store.
The farmer's market was packed with people and many of them brought their dogs. There was live music and several food trucks. I want to check out some other farmer's markets and see what sorts of things they have.
This evening we had a birthday dinner at Garcia's, my favorite Tex-Mex place in the area, with my in-laws and our friends Phil and Jenn. Now, though, I'm back home and hooked up to my dialysis machine. It might seem strange, but this much activity in one day is just exhausting for me. I'm going to rest so I hopefully have the energy to use my farmer's market finds in some cooking tomorrow.
Happy Birthday to me.
Wednesday, June 8, 2011
I Want A Decent Bagel
When I lived in Michigan, I ate bagels and cream cheese a lot. A lot a lot. We always had them in the house and my sisters and I partook of them constantly. There were also loads of bagel shops everywhere and finding good ones was not hard. During the years I lived in Kalamazoo, I grew dependent on a particular chain of bagel shops that were particularly good, and one in particular, where I went often enough that they knew me by name. I love me some bagels.
Then I moved to Colorado. And, suddenly, I was bagel-less. There are few true bagel shops out here. I can get them from Panera - and let's face it, people, those aren't bagels, they are yummy bread in a circle shape. Often tasty, but not bagels. (side note - what is with Panera canceling the sundried tomao cream cheese?!?) And at the other bagel places, the bagels were always underwhelming. My husband was patient as I went from place to place looking for a bagel that was adequate. After I first moved out here, I had to look for all kinds of things - a pizza place, an Indian restaurant with a decent malai kofta, a tapas restaurant - and one by one I settled into new versions of those things, but alas, still no good bagels!
There also aren't as many bagel places out here. For the most part there are just a few national chains and then a couple local places. Even one chain that I occassionally went to in Michigan served much worse bagels out here. What gives, Colorado? Is it because Michigan is closer to the East Coast and you haven't gotten the true bagel influence yet? Is it because everyone here eats a huge slab of steak and juevos rancheros for every breakfast instead?
One day I came up with the theory that it's the elevation. Maybe being the mile-high city makes it impossible for the bagel dough to act and react correctly. I have absolutely no idea if this is true, but it's the best I have so far. It can't be that a whole city doesn't know what a true bagel is, could it??
I'll keep looking for a better Denver bagel. In the meantime, Dan and I have found a bagel shop that is absolutely nowhere near our house that is good enough for now. If anybody knows of a really good bagel place in this state, I would love to hear about it. Also, if you have any scientific explanation as to why the bagels are generally sucky here, I would love to hear about that, too.
Happy bagel eating!
Then I moved to Colorado. And, suddenly, I was bagel-less. There are few true bagel shops out here. I can get them from Panera - and let's face it, people, those aren't bagels, they are yummy bread in a circle shape. Often tasty, but not bagels. (side note - what is with Panera canceling the sundried tomao cream cheese?!?) And at the other bagel places, the bagels were always underwhelming. My husband was patient as I went from place to place looking for a bagel that was adequate. After I first moved out here, I had to look for all kinds of things - a pizza place, an Indian restaurant with a decent malai kofta, a tapas restaurant - and one by one I settled into new versions of those things, but alas, still no good bagels!
There also aren't as many bagel places out here. For the most part there are just a few national chains and then a couple local places. Even one chain that I occassionally went to in Michigan served much worse bagels out here. What gives, Colorado? Is it because Michigan is closer to the East Coast and you haven't gotten the true bagel influence yet? Is it because everyone here eats a huge slab of steak and juevos rancheros for every breakfast instead?
One day I came up with the theory that it's the elevation. Maybe being the mile-high city makes it impossible for the bagel dough to act and react correctly. I have absolutely no idea if this is true, but it's the best I have so far. It can't be that a whole city doesn't know what a true bagel is, could it??
I'll keep looking for a better Denver bagel. In the meantime, Dan and I have found a bagel shop that is absolutely nowhere near our house that is good enough for now. If anybody knows of a really good bagel place in this state, I would love to hear about it. Also, if you have any scientific explanation as to why the bagels are generally sucky here, I would love to hear about that, too.
Happy bagel eating!
Sunday, June 5, 2011
Cherry Cheesecake Crumble
I have had a rough few days (understatement) and needed a pick-me-up. Normally for me that doesn't involve sugary treats, as my indulges and comfort foods are more often savory. But for whatever reason, I was in the mood for something sweet this time. But I'm still me; when I do crave sweets, it usually involves fruit and/or cheese.
Cheesecake covers those two items nicely. I had some cream cheese and half a bag of frozen cherries leftover the other day and decided to throw something together. I ended up with this cheesecake dish. The idea is a cross between a crumble and a cheesecake. We ate it still-warm with vanillla ice cream. It was a sugar fest, but tasty. I also ate some later chilled and it was great that way, too.
It's almost berry season, and this dish would work with fresh berries as well as it works with frozen fruit. I always have vanilla sugar in the house because when I occassionally use a fresh vanilla bean, I toss the leftover vanilla pod into a small container of regular sugar which infuses the flavor into the sugar. It can get refilled multiple times before running out of flavor.
Cherry Cheesecake Crumble
8 oz cream cheese, softened
1 egg, beaten
2 Tbsp and 1 Tbsp flour
1 Tbsp and 1 tsp vanilla sugar (or regular sugar and a drop of vanilla extract)
1 c halved frozen cherries
1 tsp corn starch
1/4 c oatmeal
1/4 c brown sugar
2 Tbsp butter in small pieces
In a bowl, mix together cream cheese, 1 Tbsp sugar, and egg until thoroughly mixed. Stir in 2 Tbsp flour until just incorporated (you don't want to develop the gluten in the flour). In a second bowl, stir together cherries, 1 tsp sugar and corn starch until evenly coated. In yet another bowl, mix oats, brown sugar, and 1 Tbsp flour, and cut in butter pieces.
In small baking dish, spread cheese mixture in a thin layer, top with a layer of cherry mixture, then sprinkle on crumble topping. Bake at 350 for about 30 minutes or until top is golden brown. Serve hot (it will be goopy) or allow to cool (and get firmer).
Happy eating!
Cheesecake covers those two items nicely. I had some cream cheese and half a bag of frozen cherries leftover the other day and decided to throw something together. I ended up with this cheesecake dish. The idea is a cross between a crumble and a cheesecake. We ate it still-warm with vanillla ice cream. It was a sugar fest, but tasty. I also ate some later chilled and it was great that way, too.
It's almost berry season, and this dish would work with fresh berries as well as it works with frozen fruit. I always have vanilla sugar in the house because when I occassionally use a fresh vanilla bean, I toss the leftover vanilla pod into a small container of regular sugar which infuses the flavor into the sugar. It can get refilled multiple times before running out of flavor.
Cherry Cheesecake Crumble
8 oz cream cheese, softened
1 egg, beaten
2 Tbsp and 1 Tbsp flour
1 Tbsp and 1 tsp vanilla sugar (or regular sugar and a drop of vanilla extract)
1 c halved frozen cherries
1 tsp corn starch
1/4 c oatmeal
1/4 c brown sugar
2 Tbsp butter in small pieces
In a bowl, mix together cream cheese, 1 Tbsp sugar, and egg until thoroughly mixed. Stir in 2 Tbsp flour until just incorporated (you don't want to develop the gluten in the flour). In a second bowl, stir together cherries, 1 tsp sugar and corn starch until evenly coated. In yet another bowl, mix oats, brown sugar, and 1 Tbsp flour, and cut in butter pieces.
In small baking dish, spread cheese mixture in a thin layer, top with a layer of cherry mixture, then sprinkle on crumble topping. Bake at 350 for about 30 minutes or until top is golden brown. Serve hot (it will be goopy) or allow to cool (and get firmer).
Happy eating!
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