Archive for ‘Vegan’

June 26, 2012

Pickles!

Though pickles have long been a favorite of mine, it wasn’t until I gave up all foods with High Fructose Corn Syrup in them that I started pickling on my own. Pickling has not only made me  popular with my friends, I do take pickle requests, it is quick and simple. This is all you need for pickling.

All you need

You need vinegar, kosher salt or pickling salt as it is sometimes called, jars, pickling spices, you can make your own or buy them, I buy them from my local spice shop, water, and kirby cucumbers.

The ratio is very simple. For every 2 quarts of water you need 1 cup of vinegar and 1/2 cup kosher salt. Put those ingredients into a pan and bring to a boil. After you have sterilized the jars by soaking them in boiling water, put one tablespoon of your pickling spices into the bottom of each jar. I add a teaspoon of red hot pepper flakes for a little kick , but you don’t have to. I also add two sprigs of dill to each jar if I have it on hand.

While the water is coming to a boil cut the Kirby cucumbers into either spears or slices. I find that 6 pounds of Kirby’s makes 5 1 quart jars of pickles. This batch I did both.

Once the water comes to boil top off the cucumbers with the brine, seal the jars, done and done. They will keep in the fridge for months. You can also pickle nearly any vegetable using this brine. Cauliflower, asparagus, carrots, green beans (yellow ones work best.)

Pickles

6 pounds Kirby’s
4 quarts water
2 cups vinegar
1 cup Kosher Salt (or pickling)
5 tablespoons pickling spice
5 teaspoons red pepper flakes
10 sprigs dill

Now that the secret is out, my phone is sure to stop ringing.

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June 22, 2012

CSA cooking. My Very Own Version of ‘Chopped.’

After being gone for nearly nine months, opened a restaurant, restaurant …I’m back. Once I got done catching up on my sleep, I started catching up with my life and was delighted to find that I could still sign up for a CSA share. For those not in the know, a CSA (Community Supported Agriculture) share is where you purchase a share (or a half-share in my case) directly from the farmer and you pick up your farm fresh vegetables once a week. I connected to my CSA share through Just Food, which has an easy CSA finder interface, for NYC residents. Click the link to find one near you.

1st CSA Haul

I paid $400 for fresh vegetables once a week from June 4th to November 1st. Which comes out to around $20 a week. I did pay extra for the eggs (4.50) and the strawberries (4.50).

In last weeks ‘basket’ was 4 potatoes, two onions, spinach, chard (which I had never cooked with), scallions, cilantro, radishes and an enormous head of boston lettuce. Obviously, this move was fueled by my desire for farm fresh food, and to help out local farmers, but I also did it to push myself out of my culinary comfort zone. Instead of browsing websites or cookbooks looking for something new to cook and then going shopping with a list of ingredients, I now have to look at my very own ‘Chopped’ basket and figure out how to cook for the week with what I have. It’s changing my cooking already more than I would have thought.

Working under the same idea, I went to the farmers market told myself just to pick up what looked good and worry about the recipes later.   I ended up with cod, scallops and turkey sausage. What I made last week was Fish and Chips, Chard with Chickpeas and Sopressata, Strawberry Jam, Turkey Sausage Meatballs with Cilantro and Spinach in a Shallot White Wine Sauce and Scallops with Panzanella. There was a salad at every meal, including lunch (sometimes was lunch).

The simplest of those recipes is of course the Strawberry Jam. Though 1 quart of berries only yielded me around 5 ounces of jam, it is delicious and super quick!

Strawberry Jam

1 quart strawberries
1 cup cane sugar
juice of 1 large lemon
zest of 1 lemon

Wash and hull and halve the strawberries. Put them into a pot with the sugar, lemon juice, and zest. Stir. Turn heat on medium-high and cook the berries down about 20 minutes until the mixture begins to thicken. You don’t want it at a boil, a slow bubbling is ideal.

Bubbling

That’s it. Place in jar and refrigerate. Want a larger batch? Just double or triple the recipe.

The smell that permeated my apartment was better than any incense or candle and made it worth making the jam all in its own. Not to mention the gorgeous color.

August 19, 2011

Fenugreek Parathas Stuffed with Cauliflower and Radishes

Continuing the paratha fun, which being able to make is a great recipe to have in ones arsenal for entertaining because everybody loves them and it isn’t difficult to make large, varied batches and they freeze well. I mean who doesn’t love delicious leftovers? This dough is just a regular paratha dough with a tablespoon of fenugreek leaves added.

Paratha Dough With Fenugreek Leaves

2 1/2 cups chapati atta

1 tablespoon fenugreek leaves

1 tablespoon oil

4 ounces of water

Put the flour into a bowl and add the oil mixing through thoroughly. Then add the fenugreek leaves. Add the water slowly, while you are kneading the dough until you achieve a dough that is elastic but not too sticky.

Then wrap in saran wrap and let sit for at least 15 minutes. In the meantime chop 1/2 head of cauliflower into small pieces and put into a food processor and grind until very fine.

Cauliflower Filling

1/2 cauliflower ground

1 tablespoon oil

1/2 teaspoon cumin seeds

1 pinch asafoetida

1/4 cup red onion, minced

1/4 green chili minced

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon red chili powder

1 handful cilantro

Heat the oil in a pan and add the cumin seeds and asafoetida, cook until the seeds pop and add the red onion, stir then add the cauliflower and the rest of the spices. Cook for about 3 minutes. Turn off the heat and stir through the cilantro leaves.

Put in bowl and set aside until ready to stuff.

Radish Filling

3 large red radishes, you can use any kind of radish you have around, minced or ground in a processor

1/2 green chili, minced

1/4 cup red onion, minced

1/2 tablespoon garam masala

1 pinch turmeric

1 pinch red chili powder

1 tablespoons fresh chopped cilantro.

No oil goes into the pan when you cook this because you want to cook the moisture out of the radish so this filling takes just a touch longer.

Put everything in a pan except for the cilantro.

Cook over a medium heat until the radish is a red brown in color and the moisture has been cooked away.

Then stir the cilantro through. Now, you are ready to stuff.

Take the dough and unwrap it. Roll it with your hands into a tube  and roll it in chapati flour. Then break off large meatball sized pieces and roll into balls.

Using your fingers create a disk from the ball, like a small pizza. Fill the dough with 2 tablespoons of either the cauliflower or the radish filling, press the seam together, dust each side with chapati flour and press down with your hands to get a flat thin disk.

Then roll to the thickness of a pita.

Don’t worry if some of the filling comes out.  Here you have two cooking options, you can put oil in a pan and fry these, or you can dry roast them in one pan, browning on each side, about 2-3 minutes per side, and then brush them with oil and quickly fry them in a second pan. This is what we did.

For the egg stuffed paratha go here for the recipe.

August 16, 2011

Spinach Parathas Stuffed With Potatoes

“Mop my brow minion”-Shiva Chaudhuri

Hardest things about learning Indian cuisine? Adjusting to a whole new set of spices, and getting the breads whether they be rotis, parathas or naan to come out consistently. My rotis are now consistently puffing, and flavorful and my naan, well, it’s following close behind.  Of all the food that Shiva has taught me to make, some that he hasn’t made in years, we only had one disaster and that was our first attempt at potato stuffed parathas that we over-spiced to the point of being totally inedible. Though I am no spice champion, others around me like their food much hotter than I can handle (my friend Ray, requested that I make him pickles with habaneros, I put 5 per quart jar and he insists that they are delicious) I am no wilting flower, so when I say they were too hot to eat, they were nuclear.

Given that my rotis are showoffable and my spice foundation solid, we tried again and this time we got it right.

Spinach Paratha Dough

1 1/2 cups chopped spinach

1 teaspoon carom seeds

2 cups chapati atta

We started by making the spinach paratha dough by grinding the spinach in a food processor until it became pastelike.

Put the spinach in a bowl and mix in the carom seeds.

Add the chapati flour and knead until smooth. You might need to add 2-4 tablespoons of water depending on your spinach.

Wrap in saran wrap and let sit for at least 15 minutes. In the mean time make the potato filling.

Potato Filling for Parathas

2 potatoes boiled, skins removed and mashed

1/2 cup chopped cilantro

1 TBSP salt

2 tablespoons chunky chat masala

1 tablespoon mango powder

1 teaspoon turmeric

1/4 teaspoon red chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 small green chili chopped

Once the potatoes are mashed add the spices and mix well. Add in chopped cilantro and mix again.

When the dough is ready, break into large meatball sized balls and roll. Then flatten with your fingers into disks. Fill each dish with 2 tablespoons of the dough sealing the filling in and press down until disks again. Pat each disk in chapati atta flour, and get ready to roll.

Roll them until about as thick as a pita, don’t worry if some of the filling leaks out. At this point you have two cooking options. You can fry these in a couple of tablespoons of oil, or you can dry roast them in one pan, then move them to a second pan where you brush them with oil, which is what we did. Once they are browned on each side they are done, about 2-3 minutes per side.

August 10, 2011

Baigan Bharta: A Warm Eggplant Surprise

I, like many people, have a slightly standoffish relationship with the eggplant. They are as beautiful in color as their French name, aubergine, implies and they are sensual in shape as well as potentially a satisfying dinner companion, but, like so many other things in this life, they are often soggy, limp, bitter, let downs. And yet, though I know the eggplants failings I cannot but help being seduced by its many wiles.

This dish is reminiscent in both texture and flavor of a warm, quite spicy, chunky baba ganoush. That sentence maybe cringe inducing for some, but what I have always liked about baba ganoush is the clean fresh taste that the eggplant brings especially when brightened by lemon and heightened by olive oil. Given that eggplants are beginning to appear in so many varied purple mounds in the farmers market, this recipe has given me a reason to grab those lovely purple gourds and take them home.

Baigan Bharta

1 eggplant whole

1 red onion, chopped finely

2 green chilies, minced (3 if you want it super hot)

2 tablespoons fresh minced ginger (or paste)

1 large tomato, chopped

1/2 tablespoon asafoetida

1/2 tablespoon cumin seeds

1 teaspoon coriander

1/2 tablespoon turmeric

 1 teaspoon salt (more to taste)

Cilantro, one handful chopped with stems to stir in at end.

Rub the aubergine down with oil so that it is evenly and lightly coated. Roast under broiler for 7-10 minutes, depending somewhat on the size of the gourd. You could also do this on the grill.

While the eggplant is cooking, chop the onions, chilies and tomatoes. Add 1 tablespoon of oil to a pan and once the oil is hot, add the asafoetida and cumin seeds, roasting the seeds until they pop. Add the onion and cook until sweating, but not brown about 3 minutes and add the chilies and chopped tomato.

Add the turmeric and coriander and stir. When the eggplant has cooled, peel off the skin.

Then chop the eggplant finely, this should be very, very easy, but you want to leave some texture.

Add this to the onions, tomatoes and spices.

Add salt, cover and simmer for 10-15 minutes. When done, stir through the cilantro.

We served this with rotis and mutter paneer.

August 2, 2011

Manchurian Green Beans

Despite the name, Shiva insists that this spicy, savory green bean dish is uniquely Indian and certainly Asia and India share several culinary roots. Regardless of who invented it, this dish was a delightful surprise.

I worried that the beans were going to be oily, overcooked and drowned in sauce. Not so my friends, not so.  And even though everything on the plate was delicious, it was the beans that I wanted to eat the entire pot of. However, there were guests and I would have had to fight Shiva for the beans, which frankly seemed rude. He is, after all, not only teaching me Indian cuisine, but hosting these affairs, so I just had a normal portion. Twice.

Manchurian Beans

1/2 red onion, diced

2 pounds green beans

2 green chilies, minced (we used small Thai chilies)

1/2 cup chopped cilantro

Sauce

2 tablespoons soy sauce

1 tablespoon garlic chili sauce (to taste)

1 1/2 teaspoons garlic paste

1 tablespoon ginger paste

1 teaspoon sriracha

1 1/2 tablespoons evaporated cane sugar

1-1/2 cup water

Sauce Thickener

2 tablespoons all-purpose flour

2 tablespoons water

Combine all the sauce ingredients, soy, ginger, garlic, sugar, chili-garlic paste, and sriracha into a bowl mix until the sugar has dissolved. Then pour into a small saucepan and bring to a boil. Allow sauce to simmer for 3-5 minutes until it begins to thicken slightly. Add water and bring back to a boil and simmer for another 3-5 minutes.

In the mean time, heat 2 tablespoons vegetable oil in a pan and add the red onion and the chilies. Fry the onions until soft but not brown.

In a separate pan, sauté green beans in 1 tablespoon oil until done, but still crisp. About 5 minutes. Add the onions and chilies and stir. Add Manchurian grave/sauce and the flour/ water mixture and stir until the sauce thickens. As soon as that happens, about 1 minute, pull from heat, stir in cilantro and serve.

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