This dish does take a bit of time to cook, but the results are well worth it. The creamy bitter greens with a bit of heat are excellent. It's not the most appetizing looking dish, but looks aren't everything.
One year ago: Pinon-Breaded Chicken with Ancho Chile-Cranberry Sauce
Two years ago: Refried Bean Enchiladas
Three years ago: Cheese Enchiladas
Pureed Mustard Greens with Clarified Butter (from 660 Curries)
Ingredients
2 tbsp mustard oil or canola oil
1 tsp cumin seeds
4 large garlic cloves, coarsely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 lb fresh mustard greens, coarsely chopped
1 tsp coarse salt
2 tbsp ghee or butter
2 tbsp cornmeal
juice of 1 lime
1. Heat oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and are fragrant, 5 - 10 seconds.
2. Add garlic and chiles. Stir fry until chiles gently blister, 1 - 2 minutes.
3. Add mustard greens a handful at a time and cook until they wilt. Continue, stirring occasionally until liquid evaporates, 8 - 12 minutes.
4. Stir in salt and add 2 cups water, scraping the pan.
5. Bring to a boil, lower heat to medium, cover, and simmer until greens are tender and olive, 15 minutes.
6. Remove pan from heat and blend greens in a blender jar.
7. Return puree to pan and add ghee and cornmeal.
8. Cook, stirring occasionally until mixture has thickened, 15 minutes.
9. Fold in lime juice and serve.
Sunday, October 7, 2012
Crumbled Cheese with Scallions and Tomatoes
This dish may be one of the quickest full meals I've made in a very long time. It's remarkably filling and incredibly fresh tasting. It's a perfect summer meal, limiting stove time to the bare minimal and celebrating fresh tomatoes. I thought the amount of scallions might be a bit too much, but they added a fantastic crunch to the dish. The author says you can use feta instead of the paneer, but to be careful to add it just before you plan to serve it so it doesn't melt. You may want to scale back the chiles if you're more spice averse. The Balti masala called for in this recipe is great, but I think store-bought blends would work just fine in here as well.
One year ago: Black Radish Soup in Roasted Acorn Squash
Two years ago: Cauliflower Gratin
Three years ago: Risotto
Crumbled Cheese with Scallions and Tomatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
8 ounces paneer, crumbled
8 ounces scallions, finely chopped (green and white)
8 ounces tomatoes, cored and finely chopped
2 tbsp finely chopped cilantro
1 tsp coarse salt
1 tsp Balti masala
1/4 tsp turmeric
2 to 4 fresh green Thai, cayenne, or serrano chiles, stems removed and thinly sliced crosswise
1. Heat oil in large skillet over medium-high heat. Sprinkle in cumin seeds and cook until they sizzle and smell fragrant, 10 seconds.
2. Add all remaining ingredients and simmer uncovered until flavours infuse cheese, 5 minutes. Serve.
One year ago: Black Radish Soup in Roasted Acorn Squash
Two years ago: Cauliflower Gratin
Three years ago: Risotto
Crumbled Cheese with Scallions and Tomatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
8 ounces paneer, crumbled
8 ounces scallions, finely chopped (green and white)
8 ounces tomatoes, cored and finely chopped
2 tbsp finely chopped cilantro
1 tsp coarse salt
1 tsp Balti masala
1/4 tsp turmeric
2 to 4 fresh green Thai, cayenne, or serrano chiles, stems removed and thinly sliced crosswise
1. Heat oil in large skillet over medium-high heat. Sprinkle in cumin seeds and cook until they sizzle and smell fragrant, 10 seconds.
2. Add all remaining ingredients and simmer uncovered until flavours infuse cheese, 5 minutes. Serve.
Pan-Grilled Sea Scallops
I couldn't resist some beautiful fresh sea scallops at the farmer's market. Even better, they were only $12/lb. I could get very used to the cheaper seafood here.
There were only 2 scallop recipes in 660 Curries. The other seemed more appropriate because it would use some bell peppers and onions, but I couldn't pass on the combination of peanuts and spinach. The recipe calls for baby spinach, but I used chopped regular spinach. The spinach/peanut combination is so good that August said he would've been happy to eat as a side even without the scallops! Of course, the scallops themselves were great (the author says you can also use shrimp or other fish). I was proud of myself for finally being able to give scallops a nice sear. It's amazing what a difference a fresh product makes!
As a final word of warning, the masala in this is unique. It's worth taking the time to make it as it adds a lot to the dish.
One year ago: Basil, Hazelnut, and Chocolate Cupcakes
Two years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Three years ago: Asparagus with Goat Cheese and Lemon Pasta
Pan-Grilled Sea Scallops (from 660 Curries)
Ingredients
1 lb large sea scallops
1/2 tsp ground turmeric
2 tbsp canola oil
6 medium garlic cloves, finely chopped
1 lb baby spinach, rinsed
1 tbsp kolhapuri masala
1 tsp coarse salt
1. Combine scallops with turmeric in medium-size bowl. Refrigerate, covered, for 30 minutes or up to overnight.
2. Pour peanut into food processor and pulse until the consistency of coarse bread crumbs.
3. Heat oil in large skillet over medium heat. Add scallops, arranging in a single layer.
4. Sear scallops for 3 - 5 minutes on each side until light brown. Transfer to a plate.
5. Add garlic to skillet and stir-fry until light brown, 1 minute.
6. Add spinach leaves to skillet, cover, and cook until wilted, 5 - 8 minutes.
7. Stir in masala and salt.
8. Add scallops (with liquid) to skillet and cover with wilted spinach. Cook until scallops are firm, 3 - 5 minutes.
9. Transfer scallops to a serving platter.
10. Add peanuts to spinach in skillet and stir to combine. Simmer to allow sauce to thicken, 2 - 4 minutes.
11. Spoon spinach-peanut mixture over scallops and serve.
Kolhapuri Masala
1 cup dried red Thai or cayenne chiles
1/2 cup shredded dried unsweetened coconut
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp black or yellow mustard seeds
1 tsp fenugreek seeds
4 blades mace or 1/4 tsp ground mace (add with Kashmiri chiles if using ground)
2 bay leaves
1 tsp canola oil
2 tbsp ground Kasmiri chiles or 1/2 tbsp cayenne + 1 1/2 tbsp sweet paprika
1. Combine all ingredients except ground in a medium-size boal and stir to coat with oil.
2. Preheat medium skillet over medium heat. Add oiled spices and roast until chiles blacken, coconut turns dark brown, and spices are fragrant, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in a blender.
5. Stir in ground spices and store.
There were only 2 scallop recipes in 660 Curries. The other seemed more appropriate because it would use some bell peppers and onions, but I couldn't pass on the combination of peanuts and spinach. The recipe calls for baby spinach, but I used chopped regular spinach. The spinach/peanut combination is so good that August said he would've been happy to eat as a side even without the scallops! Of course, the scallops themselves were great (the author says you can also use shrimp or other fish). I was proud of myself for finally being able to give scallops a nice sear. It's amazing what a difference a fresh product makes!
As a final word of warning, the masala in this is unique. It's worth taking the time to make it as it adds a lot to the dish.
One year ago: Basil, Hazelnut, and Chocolate Cupcakes
Two years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Three years ago: Asparagus with Goat Cheese and Lemon Pasta
Pan-Grilled Sea Scallops (from 660 Curries)
Ingredients
1 lb large sea scallops
1/2 tsp ground turmeric
2 tbsp canola oil
6 medium garlic cloves, finely chopped
1 lb baby spinach, rinsed
1 tbsp kolhapuri masala
1 tsp coarse salt
1. Combine scallops with turmeric in medium-size bowl. Refrigerate, covered, for 30 minutes or up to overnight.
2. Pour peanut into food processor and pulse until the consistency of coarse bread crumbs.
3. Heat oil in large skillet over medium heat. Add scallops, arranging in a single layer.
4. Sear scallops for 3 - 5 minutes on each side until light brown. Transfer to a plate.
5. Add garlic to skillet and stir-fry until light brown, 1 minute.
6. Add spinach leaves to skillet, cover, and cook until wilted, 5 - 8 minutes.
7. Stir in masala and salt.
8. Add scallops (with liquid) to skillet and cover with wilted spinach. Cook until scallops are firm, 3 - 5 minutes.
9. Transfer scallops to a serving platter.
10. Add peanuts to spinach in skillet and stir to combine. Simmer to allow sauce to thicken, 2 - 4 minutes.
11. Spoon spinach-peanut mixture over scallops and serve.
Kolhapuri Masala
1 cup dried red Thai or cayenne chiles
1/2 cup shredded dried unsweetened coconut
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp black or yellow mustard seeds
1 tsp fenugreek seeds
4 blades mace or 1/4 tsp ground mace (add with Kashmiri chiles if using ground)
2 bay leaves
1 tsp canola oil
2 tbsp ground Kasmiri chiles or 1/2 tbsp cayenne + 1 1/2 tbsp sweet paprika
1. Combine all ingredients except ground in a medium-size boal and stir to coat with oil.
2. Preheat medium skillet over medium heat. Add oiled spices and roast until chiles blacken, coconut turns dark brown, and spices are fragrant, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in a blender.
5. Stir in ground spices and store.
Grilled Chicken with a Cashew-Tomato Sauce
As a disclaimer for the rest of the month, this month's cookbook of the month on chowhound is 660 Curries, one of my favourite books, so you're likely going to see a lot of curry recipes up here this month.
This recipe is listed in the book's appetizer section, but I think it makes a fantastic main as well. The sauce is excellent. He calls for the use of balti masala, but states that any store-purchased blend would work. Cashews, tomato, cream, and spices are an outstanding combination.
One year ago: Chana Masala
Two years ago: Caramel Apple Blackout Cake
Three years ago: Raspberry-Topped Lemon Muffins
Grilled Chicken with a Cashew-Tomato Sauce (from 660 Curries)
Ingredients
1/2 cup thickened yogurt (strained yogurt)
2 tbsp finely chopped cilantro
2 tsp ginger paste
1 tsp garlic paste
1 tsp balti masala
1 1/2 tsp coarse salt
1 lb boneless, skinless chicken breasts, cut into 1" strips
1 tbsp Ghee or canola oil
1/4 cup cashews, ground
1/2 cup canned tomato sauce (I used crushed tomatoes)
1/2 tsp cayenne
1/4 cup heavy cream
1. Combine yogurt, 1 tbsp of cilantro, ginger paste, garlic paste, balti masala, and 1 tsp of salt in medium bowl. Add chicken, stir to coat, and refrigerate covered for 30 minutes - 6 hours.
2. Preheat a gas grill or broiler.
3. Thread chicken strips onto skewers, leaving the marinade on the chicken.
4. In a small saucepan over medium heat, heat ghee. Sprinkle ti ground cashews and cook, stirring constantly while nuts brown, 1 minute.
5. Add tomato sauce, cayenne, and remaining 1/2 tsp salt to the nuts. Reduce heat to medium-low and simmer, covered, until ghee starts to separate, 6 - 8 minutes.
6. Meanwhile, cook chicken on grill or in broiler until done.
7. Stir cream into sauce and simmer 2 minutes to warm.
8. Stir 1 tbsp cilantro into sauce.
9. Slide chicken off skewers, spoon sauce over kebabs, and serve.
This recipe is listed in the book's appetizer section, but I think it makes a fantastic main as well. The sauce is excellent. He calls for the use of balti masala, but states that any store-purchased blend would work. Cashews, tomato, cream, and spices are an outstanding combination.
One year ago: Chana Masala
Two years ago: Caramel Apple Blackout Cake
Three years ago: Raspberry-Topped Lemon Muffins
Grilled Chicken with a Cashew-Tomato Sauce (from 660 Curries)
Ingredients
1/2 cup thickened yogurt (strained yogurt)
2 tbsp finely chopped cilantro
2 tsp ginger paste
1 tsp garlic paste
1 tsp balti masala
1 1/2 tsp coarse salt
1 lb boneless, skinless chicken breasts, cut into 1" strips
1 tbsp Ghee or canola oil
1/4 cup cashews, ground
1/2 cup canned tomato sauce (I used crushed tomatoes)
1/2 tsp cayenne
1/4 cup heavy cream
1. Combine yogurt, 1 tbsp of cilantro, ginger paste, garlic paste, balti masala, and 1 tsp of salt in medium bowl. Add chicken, stir to coat, and refrigerate covered for 30 minutes - 6 hours.
2. Preheat a gas grill or broiler.
3. Thread chicken strips onto skewers, leaving the marinade on the chicken.
4. In a small saucepan over medium heat, heat ghee. Sprinkle ti ground cashews and cook, stirring constantly while nuts brown, 1 minute.
5. Add tomato sauce, cayenne, and remaining 1/2 tsp salt to the nuts. Reduce heat to medium-low and simmer, covered, until ghee starts to separate, 6 - 8 minutes.
6. Meanwhile, cook chicken on grill or in broiler until done.
7. Stir cream into sauce and simmer 2 minutes to warm.
8. Stir 1 tbsp cilantro into sauce.
9. Slide chicken off skewers, spoon sauce over kebabs, and serve.
Moroccan Carrots
I'm not generally a big fan of cooked carrots, but these retain their bite and the spice mixture adds enough flavour me to offset the sweetness of cooked carrots. This makes an excellent little side dish for very little effort. It just takes a bit of planning ahead.
One year ago: Saag Paneer
Two years ago: Lemon and Cranberry Scones
Three years ago: Raspberry-topped Lemon Muffins
Moroccan Carrots (from Radically Simple)
Ingredients
1 1/2 lbs carrots, peeled and sliced on the bias into 1/4" rounds
6 tbsp olive oil
5 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp sweet paprika
large pinch ground cinnamon
1 large garlic clove, minced
1/3 cup julienned parsley
1. Bring a pot of water to a boil and steam (or boil) carrots for 8 minutes until just tender.
2. In large bowl, whisk together oil, vinegar, cumin, paprika, and cinnamon.
3. Add garlic and 1 tsp salt to dressing.
4. Add hot carrots to dressing and toss. Chill for several hours before serving.
5. Stir in parsley and serve.
One year ago: Saag Paneer
Two years ago: Lemon and Cranberry Scones
Three years ago: Raspberry-topped Lemon Muffins
Moroccan Carrots (from Radically Simple)
Ingredients
1 1/2 lbs carrots, peeled and sliced on the bias into 1/4" rounds
6 tbsp olive oil
5 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp sweet paprika
large pinch ground cinnamon
1 large garlic clove, minced
1/3 cup julienned parsley
1. Bring a pot of water to a boil and steam (or boil) carrots for 8 minutes until just tender.
2. In large bowl, whisk together oil, vinegar, cumin, paprika, and cinnamon.
3. Add garlic and 1 tsp salt to dressing.
4. Add hot carrots to dressing and toss. Chill for several hours before serving.
5. Stir in parsley and serve.
Roasted Red and Golden Beets
This is a beautiful salad and a great mix of flavours. For the leaves, he gives three choices. I'd recommend going with a green with a bit of bitterness to serve as a nice contrast to the sweeter beets and maple syrup. If you don't have chervil, parsley will also work nicely in this dish.
One year ago: Paneer
Two years ago: Linguine with Roasted Tomatoes and Almond Pesto
Three years ago: Easy Buttermilk Cake
Roasted Red and Golden Beets (from Ottolenghi)
Ingredients
500g golden beets (I just used all red)
500g red beets
80g sunflower seeds
90ml maple syrup
4 tbsp sherry vinegar
4 tbsp olive oil
2 garlic cloves, minced
20g chervil leaves
60g baby arugula, chard, or spinach
1. Preheat oven to 400F. Wash beets and wrap in foil. Bake in oven until tender, 40 - 90 minutes.
2. Spread sunflower seeds out in an ovenproof dish and toast alongside the beets for 8 minutes.
3. Once they have cooled some, unwrap beets and peel. Cut into quarters (or smaller pieces if your beets are large).
4. Mix beets with rest of ingredients in a bowl. Sprinkle with salt and pepper as needed.
One year ago: Paneer
Two years ago: Linguine with Roasted Tomatoes and Almond Pesto
Three years ago: Easy Buttermilk Cake
Roasted Red and Golden Beets (from Ottolenghi)
Ingredients
500g golden beets (I just used all red)
500g red beets
80g sunflower seeds
90ml maple syrup
4 tbsp sherry vinegar
4 tbsp olive oil
2 garlic cloves, minced
20g chervil leaves
60g baby arugula, chard, or spinach
1. Preheat oven to 400F. Wash beets and wrap in foil. Bake in oven until tender, 40 - 90 minutes.
2. Spread sunflower seeds out in an ovenproof dish and toast alongside the beets for 8 minutes.
3. Once they have cooled some, unwrap beets and peel. Cut into quarters (or smaller pieces if your beets are large).
4. Mix beets with rest of ingredients in a bowl. Sprinkle with salt and pepper as needed.
Thursday, October 4, 2012
Buffalo, Mushroom & Feta Meatballs
I arrived in SF to discovered some ground buffalo meat hiding in the freezer. Never one to shy away from a challenge, I quickly found this recipe. The mushrooms in this recipe aren't very noticeable but they do help keep the meatballs very moist. The flavours in the meatballs are excellent. The cooking method of using the oven also makes things very easy. The balls ended up a little flat on one side, but I think if that's my biggest complaint, it's a good sign. The original also includes a tomato sauce, but I think the meatballs hold their own nicely without the sauce. The original also calls for chopped basil stems in the meatballs. I just added a bit of chopped leaves in with the parsley.
One year ago: Indian Cooking Building Blocks
Two years ago: Meat Balls in Tomato Sauce (how appropriate!)
Three [is that for real??] years ago: Blueberry Boy Bait
Buffalo, Mushroom & Feta Meatballs (slightly adapted from Food52)
Ingredients
Olive oil
1/2 large onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
8 ounces Cremini mushrooms, finely chopped
1 pound ground buffalo meat (bison)
2 tbsp freshly chopped basil
1/4 cup freshly chopped parsley
1 large egg
3 ounces feta cheese, broken into pea-sized cubes
1 pinch ground cumin
1 pinch ground corinander
1/2 lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Heat the oven to 425F (400F convection) In a medium-sized deep frying pan heat 1 Tbsp olive oil over a medium-high heat. Add the onion and cook until softened, without coloring about 5-10 minutes. Add the garlic and cook for a further 1 minute.
2. Transfer onions/garlic to a large bowl.
4. Meanwhile, In a large frying pan (you can use the same one if you want to save pans), heat a drop or two of olive oil over a high heat. Sauté the mushrooms until lightly golden and softened (about 2-3 minutes). Add to the bowl of onions/garlic and allow to cool.
5. To the cooled onions/garlic/mushrooms add the remaining ingredients and use your hands to gently but thoroughly mix together. Form into 16 balls about the size of golf balls. The mixture is quite wet but don’t squeeze too hard together or the meatballs will be tough. Place onto a baking tray (either greased or lined with bake-o-glide).
6. Bake in the oven for about 20 minutes, or until lightly golden. (check after 15 minutes, times will vary depending on oven temp).
One year ago: Indian Cooking Building Blocks
Two years ago: Meat Balls in Tomato Sauce (how appropriate!)
Three [is that for real??] years ago: Blueberry Boy Bait
Buffalo, Mushroom & Feta Meatballs (slightly adapted from Food52)
Ingredients
Olive oil
1/2 large onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
8 ounces Cremini mushrooms, finely chopped
1 pound ground buffalo meat (bison)
2 tbsp freshly chopped basil
1/4 cup freshly chopped parsley
1 large egg
3 ounces feta cheese, broken into pea-sized cubes
1 pinch ground cumin
1 pinch ground corinander
1/2 lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Heat the oven to 425F (400F convection) In a medium-sized deep frying pan heat 1 Tbsp olive oil over a medium-high heat. Add the onion and cook until softened, without coloring about 5-10 minutes. Add the garlic and cook for a further 1 minute.
2. Transfer onions/garlic to a large bowl.
4. Meanwhile, In a large frying pan (you can use the same one if you want to save pans), heat a drop or two of olive oil over a high heat. Sauté the mushrooms until lightly golden and softened (about 2-3 minutes). Add to the bowl of onions/garlic and allow to cool.
5. To the cooled onions/garlic/mushrooms add the remaining ingredients and use your hands to gently but thoroughly mix together. Form into 16 balls about the size of golf balls. The mixture is quite wet but don’t squeeze too hard together or the meatballs will be tough. Place onto a baking tray (either greased or lined with bake-o-glide).
6. Bake in the oven for about 20 minutes, or until lightly golden. (check after 15 minutes, times will vary depending on oven temp).
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