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!
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