Side on Dan Tasse dot com

Crispy roast potatoes

Tue, 23 Apr 2024 15:01:00 +0000

2 tbsp salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) Yukon Gold/yellow potatoes, or russet supposedly but not as good IMO, peeled and cut into about 2" chunks

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped (or whatever aromatic herbs you want to add)
3 medium cloves garlic, minced

Freshly ground black pepper
Small handful fresh parsley leaves, minced

Preheat oven to 450 (or 400 for convection).

Boil water with salt and baking soda. Add potatoes, boil about 10 minutes or until you can easily put a knife in one.

Meanwhile, heat oil with garlic and herbs in another pan.

Let potatoes sit for about a minute, then toss with garlic-herb oil and salt and pepper. They should get a little mashy on the outside, that's good.

Roast at 400-450 for 20 minutes, turn, maybe 20-40 minutes more. If you cut them smaller (as I usually do, by habit) they might even be done after the first 20 minutes.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Malai Broccoli

Mon, 13 Jun 2022 05:00:00 +0000

1 1/2 lb broccoli florets

8oz cream cheese (optional, it turns out)

1 tsp ground black pepper

1 tsp ground cardamom

1 tsp salt

1/3 of a nutmeg, grated

4 tbsp Greek yogurt (more if you're not using cream cheese)

3/4 cup ground almonds

3 tbsp lemon juice

Non-pantry: broccoli, cream cheese, greek yogurt, almonds, lemon juice

Preheat oven to 400, line 2 pans with parchment. Mix everything but the broccoli, then add the broccoli and mix well with your hands. Roast 10 min, turn, roast 10 min more or until it's a little charred and tender.

Source: Fresh India by Meera Sodha

Roast eggplant with tahini

Sat, 18 Apr 2020 04:33:00 +0000

1 large eggplant
1/3 cup tahini
1/4 cup water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
salt and pepper
3 mini cucumbers and 3/4 cup cherry tomatoes, optional
seeds from half a pomegranate, optional

Either burn the eggplant over a flame (grill?) or slice into slices and roast in the oven for like 25 minutes. I didn't have any luck with the flame on my stove. Anyway, remove the skin and chop the cooked eggplant flesh roughly. Add tahini, water, pomegranate molasses, lemon juice, garlic, parsley, salt, and pepper. Mix. If you stop there you've got something like baba ganoush, or you can add the cucumbers and tomatoes and then you've got more of a salad. Scatter pomegranate seeds on top.

Source: Plenty by Yotam Ottolenghi

Another Kimchi

Sun, 18 Mar 2018 19:28:00 +0000

1 head (2-2.5lb) Napa or green cabbage, cut into pieces (kinda whatever you want - they recommend 2x1" squares but I like it a little more thinly sliced)

2 tbsp kosher salt

2 tsp minced garlic

1 tsp peeled, grated ginger

2 tbsp fish sauce

1 tsp sugar

3 tbsp gochugaru (Korean chile pepper flakes)

4 green onions, green parts only, in 2 inch pieces

1/4 cup yellow onion, thinly sliced

1. Mix cabbage with salt and let it sit for about an hour. Drain and lightly rinse, let sit another 10-15 minutes.

2. Mix garlic, ginger, fish sauce, sugar, gochugaru. Let sit 15 min.

3. Mix everything. Pack into a glass jar, add a little water to get the last seasoning paste. Let it sit in the covered jar for about 3 days at room temperature. (might bubble over.) Then refrigerate.

Source: "Mother in law's kimchi DIY kit" https://milkimchi.com/

Gan bian si ji dou

Sun, 27 Aug 2017 00:23:00 +0000

Dry-fried Sichuanese green beans

10 oz green beans
peanut oil
3 oz ground pork
2 tsp Shaoxing rice wine or medium-dry sherry
2 tsp soy sauce
2 tbsp ya cai or Tianjin preserved vegetable, finely chopped
salt to taste
1 tsp sesame oil

Trim beans, snap in half. Stir fry in oil for about 6 minutes, until tender and a little puckered. (Dan's note: usually takes longer.) Remove from wok and set aside.

Fry pork for 30 seconds. Add wine and soy sauce. Add ya cai and fry briefly. Add beans. Add salt, then drizzle with sesame oil.

You can also make this without the pork; if you do, add some garlic and ginger and dried chilies. You can also pre-boil the beans a little bit in order to make them cook faster.

Source: Land of Plenty and Every Grain of Rice, both by Fuchsia Dunlop

Boiled aromatic peanuts

Sun, 27 Aug 2017 00:19:00 +0000

1 pint water
8 oz raw peanuts, in their husks or just their pink skins
2 tsp salt
1 tsp whole sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional)

Wrap the spices in a cheesecloth so you can easily pick them out. Simmer 40 minutes, then drain.

Source: Land of Plenty by Fuchsia Dunlop

Roasted vegetables with balsamic glaze

Wed, 06 Jan 2016 18:10:00 +0000

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Glaze:
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (milder/creamier than Dijon; or use 1 tsp Dijon + 1 tsp mayonnaise)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Mix all vegetables, oil, salt and pepper, roast until tender, 40-45 minutes.

For the glaze: combine it all, cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Source: Trisha Yearwood, http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Lasoon Moong Ki Dal

Thu, 30 Jul 2015 05:57:00 +0000

Garlicky green lentils

1 cup moong dal (skinned split green lentils, they look yellow)
1/4 tsp turmeric
2 tbsp ghee or canola oil
1 tsp cumin seeds
1/4 tsp asafetida
6 cloves garlic, finely chopped
3 fresh chilies, thinly sliced
1 1/2 tsp salt

Rinse lentils and drain a few times. Add 3 cups water and boil. Skim off any foam, add turmeric, and simmer 18-20 minutes.
Then make the fry: sizzle cumin seeds in ghee for 5-10 seconds. Add garlic, asafetida, and chilies, fry 1-2 minutes, set aside.
Add the fry to the dal, simmer 5 minutes, add salt and serve.

Source: 660 Curries by Raghavan Iyer

Tzatziki

Mon, 09 Mar 2015 01:53:00 +0000

Tzatziki (Greek Yogurt and Cucumber Sauce)
Makes about 3 1/2 cups.

Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Instructions:
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, blend everything but the yogurt. Then stir this into the yogurt. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Source: Georgette at http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html

Gobi Manchurian

Sun, 11 Jan 2015 00:13:00 +0000

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required

INSTRUCTIONS

Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit, http://www.vegrecipesofindia.com/gobi-manchurian-dry-recipe/

Alton Brown Hummus

Mon, 01 Apr 2013 02:17:00 +0000

Ingredients
Chickpeas, cooked (1 lb when still dry)
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
5 tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving
Powdered sumac, optional

Directions
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

Source: http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe/index.html

Dorajimuchim

Tue, 05 Feb 2013 03:32:00 +0000

Spicy bellflower root side dish

Ingredients: (4 servings)

3 ounces of dried bellflower roots (about 85 grams)
¼ cup hot pepper paste (gochujang)
3 Tablespoons of hot pepper flakes
1-1.5 Tablespoon of soy sauce
2 Tablespoons of rice syrup or corn syrupn (optional)
1-1.5 Tablespoon of sugar
½ teaspoon of salt
3 Tablespoons of white or apple vinegar
2 stalks of green onions, chopped
2 garlic cloves, minced
1 teaspoon of sesame seeds
1 Tablespoon of sesame oil

Directions:

Soak dried bellflower roots in cold water overnight (for 8 to 12 hours) until the roots are soft.

Drain and scrub with about 1 Tablespoon of coarse salt to remove the bitterness. Rinse and drain.
Combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion, and sesame oil in a mixing bowl.

Add the dried bellflower roots to the paste and mix it all together by hand.

Sprinkle with sesame seeds and transfer it to a serving plate. Serve with rice, and the leftovers can be stored in the fridge for 3-4 weeks.

Source: adapted from http://www.maangchi.com/recipe/dorajimuchim

Yellow dal

Thu, 29 Sep 2011 16:33:00 +0000

(or orange, green, etc)

2 cups yellow dal, soaked 1/2 hour

1/4 tsp turmeric

1 tsp salt

2L water (4x the level of the dal)

2 tsp fresh cilantro

For the fry:

2 spoons oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds (optional)

2 medium onions, finely chopped

2 tsp garlic, chopped (optional)

2 medium tomatoes, finely chopped

1/4 tsp red chili powder

1/2 tsp garam masala

Boil water. Add dal, turmeric, and salt; cook until soft.

In a separate pan, make the fry: oil + seeds, then add onion and cook 2 minutes, add garlic and cook 1 minute, add tomatoes and cook until soft, add chili powder and garam masala. Add the fry to the dal, cook 2 minutes, garnish with cilantro and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Dal Makhani

Thu, 29 Sep 2011 16:30:00 +0000

200g dried black lentils (whole). No substitutions. About 2 cups. Soaked overnight.
50g dried red kidney beans (about 1/2 cup), also soaked overnight.
2 sticks cinnamon
2 black cardamom pods
4 green cardamom pods
4 cloves
1/4 tsp red chili powder
1 tsp salt
1/2 glass milk
2 tsp fenugreek leaves
2 serving spoons cream
2 tsp butter
For the fry:
2 serving spoons oil
2 tbsp ginger
2 tomatoes, chopped or pureed

Boil 2.5L water, then add drained lentils/beans and whole spices, chili powder, and salt, cook until soft (1hr+). You can now store it or freeze it if you like (but remove the black cardamom).
Add the milk and fenugreek, boil.
Make the fry: put the oil, ginger, and tomatoes in a pan, cook 2 minutes. Add it to the dal. (You don't have to make the fry; you could just add this stuff with the whole spices. Then it is not a "dal fry", it is just a boiled dal.)
Cook 2 minutes, add butter and cream, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Ginger-glazed young turnips

Sat, 16 Jul 2011 17:44:00 +0000

1/2 tsp salt
1 bunch young turnips, trimmed
1/4 c. sugar or honey
1/8 c. white vinegar
1-2 tsp freshly grated ginger (or more, to taste)
2 tbsp cornstarch
1/4 c. apple or grape cider
1/2 c. raisins
2 tbsp chopped fresh parsley
finely chopped crystallized ginger (optional garnish)

Boil a pot of water with a dash of salt. Add the young turnips. Simmer until tender but not mushy, 10-15 minutes. Remove, cool.
Combine 1/2 c. of cooking water, sugar, vinegar, ginger, and 1/2 tsp salt.
Combine the cornstarch and cider, let stand until dissolved.
Slice turnips.
Simmer the ginger mixture, stirring in the cider mixture, for 2-3 minutes until smooth and thickened. Remove from heat, stir in raisins and turnips and continue to stir for 2 minutes until thick and gravylike. Add a bit more cider if necessary. Let stand for 2 minutes, serve with parsley and crystallized ginger.

Source: Farmer John’s Cookbook by John Peterson

Kohlrabi and Carrot Slaw

Sat, 16 Jul 2011 17:38:00 +0000

1 lb kohlrabi (about 4 medium bulbs), peeled and grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 tsp chopped fresh thyme
1 large clove garlic, minced
1/2 c. sour cream
1/3 c. olive oil
4 c. wine vinegar
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix everything from kohlrabi to garlic. Then in a separate bowl mix everything else. Pour the dressing over the vegetables, toss to coat. Refrigerate for 2 hours before serving.

Source: Farmer John’s Cookbook by John Peterson

Pumpkin "hummus"

Thu, 30 Dec 2010 17:31:00 +0000

1 tbsp sesame seeds
2 tbsp cashews (or walnuts or peanuts)
3-4 tbsp steamed/boiled pumpkin (or other winter squash, sweet dumpling squash is good)
A few coriander leaves
1 tsp soy sauce

Smash the sesame seeds and cashews in a mortar and pestle (or food processor). Add the pumpkin, leaves, and sauce.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Channa Dal

Sat, 04 Dec 2010 06:34:00 +0000

Channa Dal - Chickpeas, but not the ones in a can; the split ones that look like little yellow lentils.

1 1/2 c. Channa Dal
4 tbsp vegetable oil
1/4 tsp brown mustard seeds
1 chopped onion
1 chopped tomato
2 chopped garlic cloves
1/2 inch peeled and shredded ginger root
1 pinch salt
1 shredded green pepper
1 tbsp curry powder (hot or mild)

Wash dal, cover in water 2 inches deep, boil 20-25 minutes. Remove from heat, set aside. In another pan heat vegetable oil on medium. Add mustard seeds and onion. Fry until brown (and mustard seeds pop). Add tomato, fry until soft, then add garlic, ginger, green pepper, curry powder, sugar, and salt. Pour in channa dal from other pan and mix well. Simmer 5-7 minutes. Add water to taste. Serve hot.

Source: directions on a package.

Horenso no Kurumi-Ae

Mon, 07 Dec 2009 06:42:00 +0000

Spinach with Walnut Dressing

1/2 lb spinach, washed, de-stemmed
4 large (or 6 small) whole walnuts
1 tsp sugar
4 tsp soy sauce

Parboil spinach, rinse in cold water, squeeze out water, chop a bit. Make the dressing by mashing the walnuts in a mortar and pestle and adding the sugar and soy sauce. Toss spinach with dressing.

Source: Zen Vegetarian Cooking by Soei Yoneda with Koei Hoshino, p. 172-173

Dal Makhani

Sat, 05 Dec 2009 05:35:00 +0000

1 cup black lentils (probably split)
some tomato puree- maybe 1/2 cup
about 1/4 cup cream
1/2 tsp cumin
1/2 tsp coriander
1 green chili
salt
oil
2 tbsp butter
2 tbsp chopped onion
1/2 tsp chopped ginger
1/2 tsp chopped garlic

Put everything but the butter and cream in a pressure cooker and cook it for 1/2 hour. Open the lid by running it under cold water until the steam is done, then add the cream, cook 10 minutes. Add butter as a garnish (however that works).
If you don’t have a pressure cooker, just cook it all in a pot. Soak the lentils for a couple hours beforehand.

Note about oil: sunflower oil and mustard oil are popular in India. Mustard oil is good for winters, it makes things last longer.

Source: cooking class in Delhi

Brokkori Ninjin Kinpira

Sat, 21 Nov 2009 06:09:00 +0000

Steam-sauteed broccoli and carrot with savory dressing

8 oz. broccoli stems
Some carrot
1 1/2 tbsp peanut oil
1/4 c. light soy sauce
1 tbsp mirin
2 tsp sugar
1 tbsp sesame oil
pinch of salt
pinch of red pepper or shichimi
1 tsp white sesame seeds

Peel the hard outer layer of the broccoli, and the carrot. Cut both into 2-inch pieces. Saute carrot and broccoli in oil quickly until tender. Stir in everything else. Remove from heat, steam about 1 minute, but don’t overcook. Sprinkle with sesame seeds, serve immediately.

Source: the Art of Japanese Vegetarian Cooking by Max Jacobson, p. 85

Poteito aoshiso miso nimono

Sat, 21 Nov 2009 06:05:00 +0000

Simmered new potato with sweet basil and miso

1 1/2 lb new (waxy) potatoes, skins left on
2 tbsp corn oil
2 qt. dashi, or enough to cover potatoes
2 tbsp red miso
2 tbsp mirin
3 small bunches sweet basil, minced

Wash potatoes, pat dry, saute for 4-5 minutes until golden. Add dashi, miso, and mirin, bring to a slow boil until broth almost completely evaporates, about 20 min. (pour off a little broth if necessary) Add basil, mixing thoroughly.

Dan’s note: try not slicing the potatoes; they may become a mushy mess.

Source: The Art of Japanese Vegetarian Cooking, by Max Jacobson

Shishito Ninjin Sunomono

Sat, 21 Nov 2009 06:02:00 +0000

Japanese Green Pepper and Carrot Vinegared Salad

5 shishito (Japanese green peppers) or 2 bell peppers
1 large carrot, peeled, sliced into rounds
1 tsp white miso
1 tsp sugar
1 1/2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp white sesame seeds
pinch of shichimi

Steam the peppers over boiling water for about 3 minutes, plunge into ice water, and drain. Pat dry with a towel. Slice peppers into thin spears, place in a bowl. Add the carrot.
Mix miso with sugar, add everything else. Mix well, pour over vegetables, and serve.

Source: The Art of Japanese Vegetarian Cooking, by Max Jacobson, p. 48

Horenso no goma-ae

Sat, 21 Nov 2009 05:04:00 +0000

Spinach with Sesame Dressing

1 lb spinach, washed and parboiled
4 tbsp white sesame seeds
1 tsp sugar
2 tsp soy sauce
3 tbsp dashi

Toast sesame seeds, grind in a mortar and pestle. Add sugar, stir, add soy sauce and dashi, and mix (almost whip) to blend well. Add more sugar if necessary.
Chop spinach into 1 1/2-inch lengths. Lightly use the pestle to mix the spinach and dressing- a little bruised but not crushed.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 253

Kinpira Gobo

Sat, 21 Nov 2009 05:00:00 +0000

Burdock Kinpira (“Kinpira Ninjin,” if you’re using carrots)

1 medium burdock, scrubbed with a brush, or 3 carrots
2 tbsp sake
2 tbsp soy sauce
1 tbsp sugar
1/4 tsp red pepper flakes or shichimi

Cut burdock in shavings as if sharpening a pencil, or julienne the carrots. Stir-fry in oil over high heat about 3 minutes, until vegetable softens a little. Add liquid and continue stir-frying until almost completely reduced. Flavor to taste with red pepper.
Can also use konnyaku instead, or lotus root.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 392-393

Daikon fukume-ni

Sat, 21 Nov 2009 04:56:00 +0000

Drenched radish or squash

1 daikon radish, kabocha squash, or turnip
2 1/2 c. dashi
1 tsp salt
2 tsp light soy sauce
splash of mirin
kinome sprigs (optional)

Peel radish and cut into rounds, or cut squash into chunks. Bevel edges if you’re a champ. Simmer the vegetable in water, drain. To serve, simmer all ingredients together for a half hour. Garnish.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 395-396

Kyuri no Sumomi

Sat, 21 Nov 2009 04:30:00 +0000

Vinegared Cucumber

4 japanese cucumbers, or 2 western cucumbers peeled and seeded
1 c. rice vinegar
1 c. dashi
4 tbsp dark soy sauce
2 tbsp sugar

Cut cucumbers into paper-thin slices. Spread out on a cutting board, sprinkle with salt, knead about 1 minute. Transfer to bowl without washing.
Sanbaizu sauce: Combine sauce ingredients just to a simmer, force-cool (bowl in a bowl of ice water).
Serve: pour half the sauce over the cucumber, squeeze with your hands, pour off sauce. Then add the other half of the sauce to the cucumber. Serve at room temperature.
Note: you can add wakame too; soaked, scalded in hot water, plunged into cold water. Toss with cucumber just before adding sauce.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 423

Horenso no Ohitashi

Sat, 21 Nov 2009 04:26:00 +0000

Soused Spinach

1 bunch spinach, trimmed, washed, parboiled
1 1/4 c. dashi
pinch salt
1 tsp mirin
3 tsp light soy sauce
1/3 c. ito-kezuri-katsuo (dried bonito thread-shavings) or regular hana-katsuo (flakes)

Bring dashi to a boil, then simmer. Add salt, mirin, soy sauce. Force-cool by putting it in a bowl inside a bowl of ice. Add spinach and mix, refrigerate 5-6 hours. Serve spinach, with stock poured over, and garnish with bonito flakes/threads.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 430-431

Wild Rice with Butternut Squash, Leeks, and Corn

Fri, 09 Jan 2009 21:12:00 +0000

Wild Rice with Butternut Squash, Leeks, and Corn
10 Servings
Source: Bon Appetit, November 2008, c/o Jill Ricker

1 1/2 cups Wild Rice (about 9 ounces)
2 tsps coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-lb squash)
3 tbsp olive oil
6 tbsp (3/4 stick) butter, divided (Jill’s note: or much less, like 1 tbsp, and it still turns out fine)
1 1/2 cups finely chopped leeks, white part only
1 1/2 cups frozen white corn kernels, thawed (Jill’s note: make sure it’s small corn)
1 tbsp chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 tsps coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, and slightly split, about 45 minutes (although it varies). Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. Can be made 1 day ahead. Cover and chill.

Preheat oven to 350 F. Oil rimmed baking sheet. Toss squash cubes and 3 tbsp oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. (Jill’s note: cook longer, make sure it’s not hard) Transfer squash to bowl. Cool. Can be made 1 day ahead. Cover and chill.

Melt 4 tbsp butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tbsp butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Dan’s notes:
Sarah suggested more wild rice.

Kheera, Tamatar aur Pyaz ka Raita

Sun, 14 Dec 2008 20:12:00 +0000

Cucumber, Tomato and Onion Raita also called Kheera, Tamatar aur Pyaz ka Raita

2 cups plain yogurt
1 small red onion, finely minced
1 medium tomato - finely minced
1/2 cup finely chopped cucumber
2 green chillies, finely minced
1 tbs. chopped cilantro leaves minced
Salt to taste
1/2 tsp. coarsely ground roast cumin seeds.
1/4 tsp. coarsely ground roast cumin seeds for garnish
1/4 tsp. red chilli for garnish (optional)

To make, mix all ingredients together in a large bowl and transfer to a serving bowl. Garnish with a sprinkle of roast cumin and chopped red chilli. Serve chilled.

Source: http://www.indianfoodsco.com/Recipes/Raita/Raita.htm

Safaid Channe

Tue, 18 Nov 2008 07:59:00 +0000

(Chickpeas in ginger sauce)

3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
Garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded

Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don’t burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you’re using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it’s a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.

Source: Classic Indian Cooking by Julie Sahni, pg. 274-275

Gobhi Matar Rasedar

Tue, 18 Nov 2008 07:52:00 +0000

(Cauliflower, peas, and potatoes in a soupy sauce)

1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)

Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It’ll be very dry, don’t worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.

Source: Classic Indian Cooking by Julie Sahni, pg. 256-258

Lentil and Rhubarb Stew With Indian Spices

Thu, 16 Oct 2008 05:06:00 +0000

Lentil and Rhubarb Stew With Indian Spices

* 3 or 4 stalks rhubarb, strings removed, chopped
* 1 cup orange lentils, well washed (any lentils work but orange ones cook quickly)
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 4 cardamom pods
* 1 tablespoon mustard seeds
* 2 cloves
* 1 teaspoon cracked black pepper
* 1 dried ancho or other mild chili, optional
* Salt
* Chopped cilantro leaves for garnish

Combine rhubarb and lentil in a pan, add water to cover by about 1 inch. Simmer until quite soft, 20-30 minutes.
Meanwhile, in another pan, saute in oil the ginger, garlic, cardamom, mustard seeds, cloves, pepper, and chili. When the mustard seeds start popping all over the place, add this stuff to the rhubarb/lentils. Add salt, garnish with cilantro, serve.

Dan’s note: Mark Bittman says you can add other vegetables, but don’t add super-flavorful ones like turnips or beets because they overpower the flavor.

Source: Mark Bittman, http://bitten.blogs.nytimes.com/2008/08/26/recipe-of-the-day-lentil-and-rhubarb-stew-with-indian-spices/

Watermelon and Tomato Salad

Mon, 30 Jun 2008 16:55:00 +0000

Watermelon and tomato are two fruits that complement each another in an unusual way. When you cut up and combine them, their distinctions become a little blurry and each masquerades as the other. The tomato’s acidity becomes tamed, as does the melon’s sweetness; their juices mingle, and even their flesh seems to meld.

Yield 4 servings

Time 15 minutes

Mark Bittman

There’s crunch in this salad, from an unusual source: the seeds, in limited quantities at least, are not only tolerable but an asset.

Ingredients

2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
1/2 cup minced scallions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup cilantro or parsley, roughly chopped

Method
1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
1. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.
  
  Source: The New York Times
  http://bitten.blogs.nytimes.com/2008/06/20/recipe-of-the-day-watermelon-and-tomato-salad/
  
  Dan’s note: feta cheese works, as does balsamic vinegar instead of sherry. It’ll make a pretty watery, soupy salad- people might not want to eat it. Maybe you can drain it or something. It’s very tasty, though!

Mashed potatoes with roasted garlic

Fri, 27 Jun 2008 19:29:00 +0000

A bunch of potatoes
Some garlic
Butter
Milk/cream
Salt and pepper

Roast garlic at 350 for 20 minutes.
Start potatoes in cool salted water, boil them, drain water well. Put through food mill, meat grinder, ricer, masher, or mixer with roasted garlic. Don’t over-whip or they’ll get gluey and shiny. Mix them as little as possible. Add butter and milk or cream, ratio 1:3. Salt and pepper to taste.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Sage sausage stuffing

Fri, 27 Jun 2008 19:01:00 +0000

2 lb dry bread, as dry as possible, in 1 inch cubes. Can add a little pumpernickel or rye, but not too much.
8 oz. sausage (best quality possible)
1 c. onion, small diced
3/4 c. celery, small diced
1 c. mushrooms, sliced (optional)
1/2 tbsp sage, dried
1 tsp fresh thyme
fresh rosemary (not dried), optional
2-3 c. chicken stock (ideally organic. well, ideally homemade.)

Cook sausage, break into small pieces, remove from pan. Cook vegetables in remaining rendered fat. Add seasonings, cook 3 more minutes. Add to bread cubes. Add a little stock, mix completely, check consistency, and keep adding stock in small amounts until achieving desired consistency. Season to taste with salt and pepper. Put in buttered baking dish, pressing into edges. Cover with foil, bake at 350 for 20-30 minutes. (if you want a crust, remove foil for the last 5-10 minutes)

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Glazed Sweet Potatoes

Fri, 27 Jun 2008 18:58:00 +0000

2 - 2 1/2 lb. sweet potatoes/yams (the orange ones)
8 oz. canned pineapple, small diced
2 oz. lemon juice
8 oz. brown sugar
1 tsp cinnamon
2 oz. butter

Peel and cut sweet potatoes into 1 inch cubes, boil in salted water until 3/4 cooked. Combine the other ingredients in small stainless steel pan, bring to simmer and turn off. Pour mixture over sweet potatoes in wide stainless steel saucepan, gently simmer while turning potatoes until thick syrup forms.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Dan’s notes: can use crushed pineapple instead.

Cranberry Sauce

Fri, 27 Jun 2008 18:55:00 +0000

12 oz. fresh cranberries
1 c. water
1 c. sugar
2 cinnamon sticks
3 cloves
1/2 orange peel
1 orange’s juice

Combine ingredients in small saucepan. Simmer until most cranberries split, about 4 minutes. Allow to cool, then remove orange peel, cinnamon sticks, and cloves.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Selada

Thu, 22 May 2008 17:46:00 +0000

Cucumber and Egg Salad

(Selada)

SERVES 4

This refreshing salad is commonly served at Minangkabau wedding ceremonies in Indonesia. Hard-to-find ingredients can be found at your local Asian market.

5 pickling cucumbers, peeled, trimmed, and
thinly sliced
1 1/2 tsp. salt
Peanut oil
2 medium waxy potatoes, peeled and thinly
sliced
4 shallots, peeled and thinly sliced
2 tsp. rice vinegar
1/2 tsp. freshly ground black pepper
1/2 tsp. sugar
2 hard-cooked eggs, peeled, whites and yolks
separated, both sliced
1 oz. raw shrimp chips, fried (Krispy Kritters)
1/2 oz. raw melinjo nut chips, fried (Krispy Kritters)

Toss cucumbers and 1 tsp. of the salt in a colander and set aside to drain for 1 hour. Meanwhile, pour oil into a deep skillet to a depth of 1" and heat over medium-high heat until hot but not smoking. Working in 2 batches, fry potatoes, stirring often, until golden and crisp, about 3 minutes. Drain on paper towels. Fry shallots in same oil, stirring often, until deep golden and crisp, 2-3 minutes. Drain on paper towels.
Put vinegar, pepper, sugar, and the remaining 1/2 tsp. salt into a medium bowl. Squeeze out excess water from cucumbers, add to bowl, and toss well. Scatter egg whites over cucumbers, then scatter yolks, then potatoes, then shallots on top. Set salad aside at room temperature for 1 hour. Garnish each serving with fried shrimp and melinjo nut chips and serve with Steamed White Rice, if you like.
First published in Saveur, March 2002

Dan’s notes: nice. Buy raw shrimp chips and fry them, it’s awesome, they puff up super-fast. This got greasy, but just because I didn’t really know how to fry the potatoes.

Sayur Lodeh

Thu, 22 May 2008 17:42:00 +0000

Sayur Lodeh
(Indonesian vegetables in coconut curry)

Yield: 4-6 servings
INGREDIENTS PREP AMOUNT
3 Tbsp oil
2-3 cloves garlic, minced
2 tsp galangal or fresh ginger, minced
1-3 chili peppers, sliced
1 piece lemongrass, white part of stalk only, minced
1 tsp coriander seed, ground
1/2 tsp turmeric

Coconut milk 2 cups

1 potato, peeled, diced
1 carrot, peeled, sliced into rounds
1 cup green beans
1 onion thinly sliced

1 cup chinese or Napa cabbage, chopped
2-3 scallions, chopped in 1" pieces
Salt & pepper, to taste

METHOD
Basic Steps: Stir Fry ? Boil ? Simmer ? Season

Heat oil in a large saucepan or wok over medium flame. Stir fry first set of ingredients 2-3 minutes.
Add coconut milk and bring to a boil.
Add potatoes, carrots, green beans and onions. Lower heat and cover. Simmer till potatoes are almost cooked through, about 10-12 minutes.
Remove cover and add cabbage, scallions and salt and pepper. Simmer just till cabbage is tender, about 2-3 minutes. Adjust seasoning and serve.

VARIATIONS

* You can substitute other vegetables if you like, just add the sturdier, longer cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over or undercooking.
* Add some cubed tofu or some shrimp with the cabbage and scallions if you like.

NOTES

* This dish is also popular in Malaysia.

Dan’s notes: All right, but kind of watery and bland. Might help to add some more flavorings (like cloves/bay leaf). Can’t simmer longer, though, because the vegetables will get all soft.

Satay 3

Thu, 22 May 2008 17:41:00 +0000

Chicken Satay

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version.

You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body.

Ingredients

1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
about 1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder (Thais use a mix called “phom kari”, but an Indian style Madras curry powder is fine)
pinch turmeric powder (it’s only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

Method

The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderising mallet, or the ‘sahk’ of the mortar and pestle (i.e. the grinding piece, not the bowl :-) – in Thailand these are usually granite. You could also use a rolling pin…)

The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder…) The ingredients are then combined to form a marinade, and the chicken is marinated overnight.

The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Regards

Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand

Dan’s notes: This is probably the best Satay. Maybe the best chicken I’ve made in a long time. Pounding + marinating = super tender. Plus, the flavor is awesome.

Satay 2

Thu, 22 May 2008 17:40:00 +0000

Satay #2

Marinade for Chicken:
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1 pound boneless, skinless chicken thighs or breasts

Spicy Peanut Sauce:
3/4 cup unsweetened coconut milk
1 tablespoon red curry paste, or mussamun curry paste
2 teaspoons roasted chili paste (nahm prik pao; optional)
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chunky peanut butter or very finely ground peanuts
1 tablespoon freshly squeezed lime juice or tamarind liquid

About 60 bamboo skewers, soaked in water for at least 30 minutes
Tangy Cucumber Pickles

Quick & Easy Thai
by Nancie McDermott from Chronicle Books

This dish looks inviting, tastes fantastic, and is fun to eat. To make in advance, marinate the meat, put the cucumber pickles together, make the sauce, and then cover and chill. Let your first guests skewer the meat and get it grilling while you gently reheat the peanut sauce. This way you will have time to make a quick batch of the traditional satay accompaniment: toast! Thais often serve satay with a side of toast points, the better to enjoy the fabulous peanut sauce.

Combine the coconut milk, fish sauce, brown sugar, and curry powder in a large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add the meat to the marinade and mix well. Cover and refrigerate for at least 30 minutes or as long as overnight.

To prepare the peanut sauce, bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chili paste and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them. Add the chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 minute more, stirring well to make a smooth sauce. Remove from heat, transfer to a small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature, or cover and refrigerate, reheating gently just before serving time.

Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4 to 6 minutes. Serve at once with the peanut sauce and Tangy Cucumber Pickles.

Dan’s note: the peanut sauce is very good. Don’t need the water, though, I don’t think.

Satay

Thu, 22 May 2008 17:39:00 +0000

Satay

For marinade:
1 lb boneless, skinless chicken breasts
1 onion, (cut in large pieces)
1 tbsp ginger powder
2 garlic cloves (minced)
2 tbsp lemon juice
2 tbsp Ketjap Manis- sweet soy sauce (thicker and sweeter than regular… found in an Asian grocery store. Or you can try to substitute something like 1 tbsp soy sauce, 2 tsp molasses, 1 tsp brown sugar, and 1 tsp water)
2 tbsp water

For peanut sauce:
2 tbsp oil
2-3 tsp cumin
1 onion
2 garlic cloves (minced)
1 cup peanut butter (300g)
1 cup ketchup (300g)
milk or water
1 tsp ginger powder
Sambal Oelek (or other spicy pepper sauce) to taste

Slice the chicken into little chunks. Mix the marinade ingredients and marinate overnight, or at least for a couple hours. Grill the chicken on skewers, or just saute it if you don’t have a grill.

To make the peanut sauce: heat the oil, add the cumin, then the onion, garlic, and 1 tsp Sambal Oelek. Cook for 5 minutes, add the peanut butter, cook for a few more minutes, and add the ketchup. Add some milk or water if it’s too thick. Add the ginger and mix well.

Serve the chicken with the peanut sauce. You’ll probably have a lot of peanut sauce left over. Eat it on just about anything- it’s pretty good. Or just make less peanut sauce.

Sambal Goreng Kentang

Thu, 22 May 2008 17:36:00 +0000

Sambal Goreng Kentang
A very spicy side-dish or snack made from potatoes, mixed with onion, garlic and peppers.
Ingredients:

3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal oelek
1 dessertspoon palm sugar
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly
oil

Preparation:

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.
Finely chop the onions and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.
Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.
Notes:

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.
The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.
The palm sugar can be replaced with a dark brown, soft sugar.
The tamarind paste can either be extracted from a block of pulp, as discribed in my ingredients page, or you can use it from a jar of ready made paste.

Dan’s note: tasty- they’re superfried, of course they’re tasty! But fried potatoes twice seems unnecessary. Maybe you could skip the first deep-frying, and just saute them with the sauce? Hmm…

Pisang goreng

Thu, 22 May 2008 17:30:00 +0000

Pisang Goreng
(Indonesian batter-fried bananas)

Yield: 4-6 servings

6 ripe bananas, peeled, cut in two pieces
1/2 cup flour
1/4 cup rice flour
1 tsp baking powder
1/4 tsp salt
1 cup water
1 egg, beaten
Oil for deep frying

1. Mix flours, baking powder and salt well in a bowl. Beat in coconut milk, water and egg until batter is smooth. Let batter rest from 15 minutes to 1 hour.
2. Heat oil in a deep skillet or deep fryer to between 350° and 375°. Using a fork, dip bananas in batter to cover. Let excess drain off and deep fry, turning, until well browned. Drain on paper towels and serve.

VARIATIONS
* Substitute coconut milk for half the water if you like.
* Use 3/4 cup all-purpose flour and eliminate the rice flour if you like. But the rice flour adds a crispness that will be missing.

NOTES

* The fritters are excellent served with ice cream and drizzled with honey. You can also serve them in a dish with a little coconut cream.

http://whats4eats.com/recipes/r_de_pisanggoreng.html

Dan’s notes: I used plantains. They were awesome. Best when they’re still a little yellow-green, so they’re not soft. I tried it with ripe bananas and they became one icky fried mass. Maybe a little less liquid in the batter.

Pilus

Thu, 22 May 2008 17:29:00 +0000

Pilus
(Indonesian sweet potato puffs)

Yield: 4-6 servings

1 lb. Sweet potatoes, peeled, cut into large chunks
1/4 cup flour
1 egg, beaten
1 1/2 tbsp brown or palm sugar
1 tsp salt
Oil for deep frying

1. Boil sweet potatoes in water to cover until cooked all the way through, 8-12 minutes.
2. Drain sweet potatoes. Mash or put through a ricer. Return potatoes to a heavy-bottomed saucepan and cook over low heat for 5-6 more minutes, stirring constantly, until mass begins to dry out. Remove from heat and allow to cool.
3. Beat in remaining ingredients except oil till smooth. Add more flour if batter seems too moist.
4. Heat oil in a deep fryer or large skillet to 350 - 360°. Drop large spoonsful of batter into oil. Brown well on both sides, turning occasionally. Remove to a plate lined with paper towels to drain.
5. Serve with a sambal or sriracha chile sauce.

NOTES

* The second reheating and cooking of the sweet potatoes is necessary to dry them out somewhat and make sure the batter will not be too moist.

Dan’s notes: I didn’t turn the batter in the deep fryer, and it stuck to the basket. Hmm. Also, it seemed to need a whole lot more flour than 1/4 cup; it was still pretty soupy at 1/4 cup.

Loempia

Thu, 22 May 2008 17:27:00 +0000

Loempia

This is the Indonesian version of the spring roll, a version of which you find in most asian country’s. For the filling you use meat, chicken or seafood and a selection of vegetables.
Ingredients:

200 gr. lean Chicken.
1 medium red Onion.
1 clove garlic.
2œ cm. Ginger root.
1 tsp. Sambal Ulek.
1 tsp. Trassi.
300 gr. White Cabbage.
250 Gr. Bean sprouts.
1 small tin Bamboo shoots.
1 large Carrot.
1 tbs. Kecap Manis.
2 tbs. Peanut oil.(groundnut)
Oil for deep frying
Preparation:

Boil the chicken and after cooling, slice in strips. set aside.
Wash and slice all the vegetables. set aside.
Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and just cooked. Follow instructions as below.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Kecap manis and sambal.

To make the Loempia’s, spread out 2 spring roll sheets as shown on this site.
http://www.indochef.com/indo_32.shtml
Fold the “A” corners over the filling, followed by the “B” corners. Make sure the filling is packed in tight. Next fold over side 1 and 2. Put side 3 over and spread some beaten egg on top to stick down side 4.

Dan’s notes: awesome. These turned out just like restaurant egg rolls. Wow. Serving with “sambal manis” is pretty good. This made about 8 egg rolls.

Acar Ketimum

Thu, 22 May 2008 17:19:00 +0000

Acar Ketimum
(Indonesian cucumber pickle)

Yield: 4-6 servings
1/2 Onion sliced thinly
1 Chili pepper slit down the side
3/4 cup white vinegar
1/4 cup water
3-4 Tbsp Sugar
1 tsp salt
2-3 Peppercorns
1 cucumber, sliced into 1/4" rounds

1. Bring first set of ingredients to a boil in a saucepan.
2. Place cucumber in a heat-proof jar or bowl. Pour boiling liquid over to cover.
3. Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.

VARIATIONS
* Cucumber can be peeled, seeded and sliced into half moons if you like.
* Add 2-3 whole cloves for extra flavor.

NOTES
Pronounced “aCHAR kehTEEmoon”. Serve as a side dish for grilled foods, especially satay ayam.
http://whats4eats.com/recipes/r_pi_acarketim.html

Dan’s notes: simple and good.

Shrimp cakes

Thu, 22 May 2008 17:13:00 +0000

Shrimp Cakes Recipe

Fridays are fish days in our house, especially during Lent. And during Lent the dish I look forward to the most is my dad’s shrimp cakes. He uses sweet potatoes instead of regular potatoes and spices them up with jalapeños and cilantro.

Ingredients:

1 lb tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 Tbsp (or more) vegetable oil
8 oz peeled, cooked shrimp, coarsely chopped
2/3 cup fresh cilantro
2/3 cup finely ground breadcrumbs (Japanese panko)
2 Tbsp finely chopped preserved jalapeño chili
2 Tbsp finely chopped red onion
1 1/2 teaspoons Latin Spice Mix (recipe included here)

Latin Spice Mix Recipe

1/4 cup cumin seeds
3 Tbsp whole black peppercorns
1 Tbsp coriander seeds
2 Tbsp sugar
1 1/2 teaspoons sea salt

Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to a small bowl. Mix in sugar and salt. Makes 1/2 cup.

Method:

1 Pierce potatoes all over with a fork. Bake in microwave for about 15 minutes until done. Rub a Tbsp of oil over unpeeled garlic. Cook in microwave a few minutes, until soft. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in a bowl. Mash until smooth.

2 Add shrimp, cilantro, bread crumbs, chili, onion, and 1 1/2 teaspoons of Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.

3 Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 Tbsp oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.

Tastes great served with lemon, tartar sauce, and coleslaw.

Makes six large cakes.

Dan’s note: these are very good!

Mashed plantains with bacon and onions

Thu, 22 May 2008 17:10:00 +0000

MASHED PLANTAINS WITH BACON AND ONIONS
http://www.epicurious.com/recipes/food/views/MASHED-PLANTAINS-WITH-BACON-AND-ONIONS-109228

2 green plantains (1 1/2 lb total)
1 1/2 teaspoons salt
1/2 lb bacon, chopped (6 slices)
1 cup chopped onion (1 medium)
1 1/2 cups whole milk
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter

Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.

While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.

Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.

Makes 6 side-dish servings.

Dan’s note: Make sure you cook the bacon until it is very crisp so that it will crumble. Remove it from the pan, dry it with paper towels, and drain off the fat, then crumble it back into the pan and keep cooking.

Grilled Beets in Rosemary Vinegar

Thu, 22 May 2008 17:08:00 +0000

Grilled Beets in Rosemary Vinegar
http://allrecipes.com/Recipe/Grilled-Beets-in-Rosemary-Vinegar/Detail.aspx
“Don’t know what to do with fresh beets? Marinate and grill them in this wonderful sauce! These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare."

INGREDIENTS:

* 1/3 cup balsamic vinegar
* 1 teaspoon chopped fresh rosemary
* 1 clove garlic, peeled and crushed
* 1/2 teaspoon herbes de Provence
* 3 medium beets, sliced into rounds

DIRECTIONS:

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

Scallion-garlic hummus

Thu, 22 May 2008 16:51:00 +0000

Scallion-garlic hummus

From Farmer John’s Cookbook by John Peterson

3 cups (2 cans) chickpeas, rinsed
1/2 cup coarsely chopped scallions
1/2 cup tahini (to taste)
1/2 cup lemon juice (~3 lemons)
1/3 cup fresh parsley
2 cloves garlic, minced
3/4 tsp salt (to taste)
1/4 tsp cumin (to taste)
pinch cayenne pepper

Mix it all in a food processor. Add more salt, cayenne, cumin, or tahini to taste.

Dan’s note: kind of thick; we preferred this to the Greek Gourmet’s smoother hummus.

Scallion and Ginger Fried Rice with Bean Sprouts

Thu, 22 May 2008 16:50:00 +0000

Scallion and Ginger Fried Rice with Bean Sprouts

from Farmer John’s Cookbook by John Peterson

3 tbsp vegetable or chicken stock
1 tbsp soy sauce/tamari
1 1/2 tsp toasted sesame oil
1 1/2 tsp salt
1/3 tsp freshly ground pepper
2 tbsp mild vegetable oil
2 1/2 cups scallions (about 18)
3 tbsp grated ginger
1 1/2 cups bean sprouts, rinsed and drained
1/3 cup rice wine/sake
5 cups cooked rice

1. Stir stock, soy sauce, sesame oil, salt, pepper.
2. Heat a wok, add oil, add scallions and ginger, stir fry for 20 seconds. Add sprouts, rice wine, stir-fry for 1 minute. Add rice, stir-fry for 2 minutes.
3. Pour sauce over wok, mix.

Ratatouille

Thu, 22 May 2008 16:49:00 +0000

Ratatouille
from http://www.stuttercut.org/hungry/archives/recipes/000626.php

The recipe I’ve been using lately is an adaption of the one at Ruth’s Kitchen. This is a variation on the Julia Child method in which each vegetable is sauteed separately; here, the eggplant and squash are roasted in the oven, which both involves less oil (a minor concern in my view, but still good to know) and lets you cook things simultaneously instead of sequentially so that it doesn’t all take three thousand years to get done. It also tastes lovely.

INGREDIENTS
1 pound of summer squash sliced into 1/8" slices
1 to 1 1/2 pounds eggplant, cut into about 1" cubes or slightly larger
3 T. olive oil
1 1/2 pounds onions, halved and cut into thin slices
2 green peppers, sliced
3 cloves mashed garlic
1 pound ripe tomatoes, peeled, seeded, and juiced, then cut into 1/2" strips, or the same amount of good canned diced tomatoes
3 T. basil, torn
salt and pepper

TO DO
Preheat oven to 400°F. Arrange the zucchini and eggplant pieces in a single layer on two oiled cookie sheets. Brush the vegetables with olive oil, and bake until they are a little toasty all over. Meanwhile, saute the onions and peppers slowly in the remaining olive oil until they are soft and limp. Add the garlic. Dump the tomatoes on top of the peppers and onions and season with salt and pepper. Cover the pan and reduce the heat to low. Cook 5 minutes. Uncover, baste with the tomato juices, turn the heat up to medium-high, and let the mixture boil for several minutes without stirring, until most of the juice has evaporated.

Now arrage the vegetables in your dutch oven or the like. Put one third of the tomato mixture in the bottom of of the pot. Sprinkle a third of the basil over top. Then arrange half of the eggplant and zucchini on top, then half of the remaining tomatoes and basil. Finally spread the rest of the eggplant and zucchini on top of this, and finish with the remaining tomatoes and basil. Cover the pot and simmer undisturbed for 15 minutes. Remove the lid and correct seasoning if necessary. Raise the heat and cook for another 15 minutes, basting – not stirring! – if the top gets dry. Cool and refrigerate overnight. Serve cold, warm, or hot. Makes lots.

Dan’s notes: What does this make? It’s a funny layered thing, hard to serve right- do you serve it as a layered thing or as a big mush? Whatever it is, it’s tasty- I’m not sure what it is that I did special, but the tomato mix does come out like a pickle or relish or something, and zucchini’s always good. Basil is important, I think.

Fish ceviche

Thu, 22 May 2008 16:25:00 +0000

Ceviche
Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.

INGREDIENTS
1 pound fresh red snapper fillets
3/4 cup freshly squeezed lime juice
1 large tomato, cored, seeded, diced
1 small red onion, finely diced
2 bunches cilantro leaves, roughly chopped, about 1 cup
1/2 cup bottled clam juice
2 serrano chiles, stemmed, thinly sliced into circles
1 1/2 teaspoons salt

INSTRUCTIONS
Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard lime juice.

Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend.

Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves.

Dan’s notes: I substituted orange juice for the clam juice. It took a few hours to fully cook, but it worked.

Falafel

Thu, 22 May 2008 16:22:00 +0000

Falafel
http://www.gomideast.com/articles/recipes/falafel2.htm

About one can of chickpeas, aka garbanzo beans, drained
1 chopped onion
1/2 full (mashed down) cup parsley, slightly chopped and with the stems off
Garlic - you be the judge, 1 or 2 cloves should be enough
1 egg
Cumin - 2 teaspoons
Ground Coriander - 1 teaspoon
Salt - 1 to 1.5 teaspoons should do
Black Pepper - about the same amount as the salt
Cayenne (Red) Pepper - 1 teaspoon, more for a little kick
Lemon Juice - Tablespoon
Baking Powder - 1 teaspoon
Olive Oil - Tablespoon for taste
Dried Bread Crumbs - 1 full cup
Olive Oil for frying (either in a pan or a deep fryer)

Mash up your chickpeas using the back of a large spoon, or a masher, in a bowl.
Use a food processor to pulse the onion, garlic, and parsely until they are a tiny mash of elements.
Spoon this mixture into your mashed chickpeas and stir together completely.
In a separate container mix together the raw egg, cumin, peppers, salt, baking powder and lemon juice and slowly stir into the chick pea mixture. Add the tablespoon of olive oil and keep stirring.
Put in the bread crumbs, not all at once but very slowly, stirring all the time. You can use more or less bread crumbs but just make sure that the entire thing is somewhat dense and will make patties easily.
If you are making your falafels in a pan, you want them to be like small hamburgers, somewhat flat, for easy cooking. If you are throwing them into a vat of oil, keep them in a ball shape, about the size of a golf ball.
When they are browned, either on both sides or their entirety, take them out and cover them with a paper towel to drain the oil.
Eat with hummus, tabouli, tahini or as a side dish to shawarma or any meat dish.

Eggplant Stewed in Honey and Spices

Thu, 22 May 2008 15:48:00 +0000

Eggplant Stewed in Honey and Spices

http://www.travelerslunchbox.com/journal/2007/5/2/a-happy-medium-with-eggplant.html

I love eggplant in all its forms, but this is one of the best ways I’ve ever eaten it - meltingly soft, sweet, sour and spicy-hot. You can easily make this dish with baby eggplant, widely available in Asian or Middle Eastern shops, and if you like you can leave the stems attached - handy if you want to serve them as finger food. Also, if you have a grill you can easily cook them that way instead of in skillet - I imagine a smoky-charred flavor would add to the mix nicely.

Source: adapted from Modern Moroccan by Ghillie Basan
Yield: serves 4 normal people as part of an appetizer spread, or two eggplant lovers

2 large globe eggplants/aubergines, stemmed and thickly sliced, or 1 1/2 lbs (750g) baby eggplants, halved
salt
1/3 cup (80ml) (approx) olive oil
5 tablespoons (75ml) clear honey
juice of 1 large lemon
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh ginger
1 teaspoon ground cumin
1 teaspoon harissa or 1/2 teaspoon cayenne pepper, or to taste
handful chopped fresh coriander/cilantro, for garnish

Lay the slices of eggplant out on a towel or cloth and sprinkle all the cut surfaces generously with salt. Let the eggplant disgorge for about 15-20 minutes, then wipe the pieces dry with paper towels.

Preheat a large, heavy skillet over medium-high heat. Brush both sides of each eggplant slice with olive oil and cook in the skillet, not overlapping the slices, until well browned on both sides. You’ll no doubt have to do this in batches. Remove the slices to a plate and set aside.

In a bowl combine the honey and lemon juice with about 2/3 cup (160ml) hot water, stirring to dissolve. Heat your skillet again, adding a little more oil if there is none left. Add the garlic and ginger, stirring for about thirty seconds, then add the cumin and harissa, stirring for about another thirty seconds. Stir in the honey-lemon water and bring everything to a boil.

Lay the eggplant pieces into the pan, overlapping if needed, and cook over medium heat for about 10 minutes, turning the pieces as necessary to ensure all are coated with the sauce, until it has been reduced to a thick glaze and the eggplant pieces are completely soft (add a bit more water if the sauce reduces before the eggplant is ready). Taste for seasoning and add salt as needed.

Let cool, sprinkle with a handful of chopped cilantro/coriander, and serve at room temperature with chunks of fresh bread, preferably as part of a meze or appetizer spread.

Dan’s note: about 1/4 inch thick would be perfect, I think. The glaze is nice- sweet with a hot aftertaste.

Cheese, Rice, and Vegetable Strudel

Thu, 22 May 2008 15:45:00 +0000

Cheese, Rice, and Vegetable Strudel
from Jill Ricker

1 c. long grain rice
2 tbsp butter
1-2 leeks, thinly sliced
12 oz. mushrooms, sliced
8 oz. gruyere or cheddar cheese, grated
8 oz. feta cheese, cubed
1/2 c. chopped almonds or hazelnuts, toasted
2 tbsp chopped parsley
10 oz. packet frozen filo pastry, thawed
2 tbsp olive oil
salt and pepper
2 tbsp currants

Cook rice in boiling, salted water for 10-12 minutes until tender. Drain, rinse under cold running water, and set aside. Melt the butter and cook the leeks and mushrooms for 5 min. Transfer to a bowl to cool.
Add the well-drained rice, the cheeses, currants, toasted nuts, parsley, and season to taste (careful with the salt as the feta is very salty)
Preheat the oven to 375. Unwrap the filo pastry. Cover it with a piece of Saran wrap and a damp cloth while you work. Lay a sheet of wax paper and brush it with oil. Lay a second sheet, overlapping the first by 1 inch. Put another sheet with its long side running at right angles to the long sides of the first two. Lay a 4th sheet in the same way, overlapping by 1 inch. Continue in this way, alternating the layers of two sheets so that the join between the two sheets runs in the opposite direction for each layer.
Place the filling along the center of the pastry and shape it neatly with your hands into a rectangle approximately 4"x12".
Fold the pastry over the filling and roll it over, with the help of the greaseproof paper, so that the join is hidden underneath.
Lift the strudel onto a greased baking tray and tuck the edges under, so that the filling doesn’t escape during cooking. Brush with oil, bake 30-40 minutes until golden and crisp. Let stand 5 minutes before cutting.

Dan’s note: very tasty, rich, the filo pastry is good but I’m not sure how exactly you’re supposed to wrap it all up.

Beet and Brown Rice Salad

Thu, 22 May 2008 15:42:00 +0000

Beet and Brown Rice Salad

from Farmer John’s Cookbook by John Peterson

4 cups cooked brown rice
1 large or 2 smaller beets, grated (2-3 cups)
1 cup arame seaweed
1/4 cup sesame seeds
1/2 cup thinly sliced scallions (about 3)
1/2 cup toasted sesame oil
1/3 cup brown rice vinegar
1 tbsp Umeboshi vinegar
3 cloves garlic, minced
salt and pepper

1. Put the rice and beets in a big bowl. In another bowl, soak the Arame seaweed for 15 minutes.
2. Toast the sesame seeds over medium heat, 3-5 minutes; make sure they don’t burn.
3. Boil the seaweed (undrained) for 8-10 minutes or until tender.
4. Mix the scallions, sesame oil, brown rice vinegar, umeboshi vinegar, and garlic in a jar, and shake well. Season with salt and pepper.
5. Drain seaweed, add to beets and rice, toss. Add dressing and toss.
6. Chill 1 hour or overnight.

Dan’s note: pretty good. You really taste the sesame, so it’s important. Toasting them is good. The type of seaweed is important- I substituted a different kind, and it got all mushy and weird. Also, I just used rice vinegar for all the vinegar, and it was fine.

Baked cucumbers in basil cream

Thu, 22 May 2008 15:39:00 +0000

Baked Cucumbers in Basil Cream

From Farmer John’s Cookbook by John Peterson

1 1/2 tbsp red wine vinegar
1 tsp salt
1/4 tsp sugar
4-5 cucumbers, peeled, halved, seeded, cut into 1 inch slices
2 tbsp butter, melted
1 scallion, finely chopped
1 cup heavy cream
3 tbsp chopped fresh basil
salt and pepper

1. Preheat oven to 375.
2. Mix vinegar, salt, and sugar; add cucumber slices and toss to combine. Let them marinate for about 30 minutes.
3. Drain cucumber slices in a colander, dry with a towel.
4. Put cucumber slices in a dish, cover with the butter and scallion, toss to combine. Bake, stirring occasionally, until tender, about 45 minutes.
5. Heat cream in a small pot until it boils a little bit. Cook, stirring frequently, until it reduces by half. Stir in the basil, turn off the heat, steep 2 minutes.
6. Pour the cream over the cucumbers, season with salt and pepper.