Monday, April 6, 2009
Notes: all oil used in recipe is extra-virgin olive oil
Ingredients are provided as they come up in the recipe rather than up front, because a) I find this method to be more intuitive and b) I’m too lazy to type out all my ingredients twice.
Please excuse my pictures this once; my light was fading fast as I was trying to photograph my creations.
If you like what you see, and hopefully make, please go to paperchef.blogspot.com and vote for my entry :-)
Tangy Eggplant Rolls with Blackberry-Mango-Chickpea Salad
Take one large eggplant
Slice it lengthwise, brush with oil, sprinkle with a pinch of salt and grill until cooked and tender
Set aside until ready to plate
Sautee ½ a diced red onion with 2 cloves minced garlic until translucent in 2T olive oil
Add ¾ C bulgur and toast for 2 minutes
Add 2 C water to bulgur and cook until evaporated and bulgur is cooked but al dente
Season with salt and pepper to taste
1 scant cup of water-marinated artichoke hearts
4 large cloves of garlic
Salt and pepper to taste
Blend together all tapenade ingredients to a spreadable but chunky consistency.
Mix in 1 T extra-virgin olive oil and keep refrigerated.
Ok, now for the blackberries. I initially wanted to make a blackberry vinaigrette and brush it onto the eggplant before grilling, but I just couldn’t get myself to crush those beautiful jewel-like berries. So, I decided to toss them into a sweet-tangy salad instead along with diced mangoes. I added chickpeas to the salad since chickpeas and bulgur have complementary amino acids and also taste yummy together. To make the
½ C dry chickpeas, soak overnight and cook till soft and tender
¼ red onion, finely diced
1 medium ripe mango, diced
2 T finely minced cilantro
2 T lemon juice
Mix all the above ingredients and toss lightly with salt to taste
Now, to assemble your chef d’oevre:
-- Lay out a slice of grilled eggplant.
-- Spread 1 tsp. (or more) of artichoke tapenade on eggplant
-- Place 2 heaping T. bulgur pilaf about 1 inch from one end of eggplant slice
-- Roll up the eggplant; repeat with remaining eggplant slices and stack side-by-side in oven- proof dish.
-- For the final flourish, top each eggplant roll with a thin slice of Halloumi cheese. This is a very salty and flavorful Middle-Eastern cheese that holds up well to high heat. Place dish into
pre-heated oven and broil until cheese is melted and browned (this happens very fast – be careful).
Serve Tangy Eggplant Rolls with Blackberry-Mango-Chickpea Salad on the side. Enjoy with a chilled glass of Gerwutztraminer -- preferably on an unseasonably warm spring afternoon, under the gentle shade of a cherry-blossom tree.
Tuesday, March 10, 2009
Starting this food blog has hence been a blessing and a bane. On the one hand, my cooking speed has been considerably slowed down since I now measure out all my ingredients in order to be able to recreate them in my posts. On the other hand, I have finally started a collection of recipes that I enjoy making and eating – this should, in theory at least, make the question: “What’s for dinner?” a lot easier to answer in the future.
However, for old-time’s sake (and because I’m a bit pressed for time today), I thought I would share with you one of my recipes as seen through my guesstimating eyes. Here’s what’s for dinner, tonight. Enjoy!
Tomato Spinach shells with Basil-Saffron Cream sauce
Half a package of Tomato Spinach Shells, cooked al dente
1 pat butter
2 small splashes extra-virgin olive oil
A couple of tablespoons of pumpkin seeds
One large spoonful of minced garlic
One large spoonful of minced basil
4 dried red chili peppers, crumbled
(On a 3-star spice scale, this will definitely earn you 4-stars; not for the faint-of-heart)
A handful of thinly-sliced red onions
A fistful of all-purpose flour
2 small splashes of half and half
About 2 C milk (I used skim milk)
A dash of grated parmesan
Half a cup of petite peas
2 small pinches of saffron strands
(The sweetness of the saffron balances the spice of the chilis nicely)
Salt to taste
Toast pumpkin seeds lightly in hot skillet and remove
Melt butter in same skillet, add onions, garlic, chili peppers and basil to butter and sautee until fragrant
Add olive oil to skillet and sautée for an additional minute or so
Add A/P flour and sautee for a couple of minutes
Add half-and-half, milk, and parmesan; toss in peas
Salt to taste and allow sauce to simmer and thicken
Stir in saffron
Serve atop shells with a side of steamed corn-on-the-cob.
Monday, March 9, 2009
As I learn more and more about the food blogging world, I have come to realize that everything that I can possibly think of creating...has been done before! So having come to a cook's block of sorts, I started trolling the web for inspiration and came across various food blog competitions that one can choose to participate in. One of the first ones that piqued my curiosity is one hosted by Paper Chef. The general idea, if I got it right, is that for every competition, 4 random ingredients are provided and it is up to the contestant to come up with a recipe that encompasses all four.
This cycle's ingredients were listed as: figs, mint, polenta, and ...anchovies! Oh no, I thought, there goes that idea since I don't eat anchovies. But, wait, it turns out that if dietary restrictions so dictate, it is ok to substitute certain ingredients for acceptable alternatives. Hmmm...what better way to get creative and break out of that culinary block I've been suffering from. Also, a great way to cook polenta for the first time in my life -- let the games begin!
My first struggle was -- what do I substitute for anchovies? Having been raised a vegetarian, I have never tasted anchovies. After interviewing colleagues, friends and my husband, the most often used phrases to describe the taste of anchovies were: salty (helpful) and fishy (not so helpful). After racking my brains all afternoon, I decided to go with kalamata olives as a vegetarian alternative for anchovies in a bid to create a very salty and intense (though, I hope, not quite fishy) flavor.
Having settled on the ingredients, all that remained was to come up with an actual recipe. Well...I ended up creating two! I can't really decide on one over the other, since they both fared well in impartial taste-tests. But I think I personally favored Recipe 1, Minty Mediterranean Croquettes, a little bit more and have chosen that to be my entry for Paper Chef 38. I am, however, posting both recipes if you would like to try them out for yourself.
Minty Mediterranean Croquettes
(Polenta croquettes with figs and olives in a minted panko crust)
3/4 cup coarse yellow cornmeal
3 cups cold water
1-1/4 teaspoons kosher salt
3/4 C Pitted Kalamata olives, chopped
3/4 C Mission figs, diced
1/4 C dried spearmint
(wash and pat dry 3C fresh mint leaves. Spread thinly on a cookie sheet and bake at 180 deg F for 2-4 hours, until dry. Crumble.)
1C Panko (Japanese style breadcrumbs)
Thinly sliced cave aged Gruyere, 10 slices
1 large egg
Olive oil for brushing onto croquettes
Cook polenta with water and salt until it is thick and starts to pull away from the pan. Let it cool slightly until it can be handled, but is still warm.
Stir in figs and olives into polenta and shape into patties 3” in diameter and 1” in height.
Top with sliced Gruyere and let it melt on top of polenta.
Beat egg in bowl and set aside.
Mix dried mint into panko and set aside.
Dip polenta patties into egg, followed by dipping in minted panko.
Brush with olive oil and lay on hot griddle, oil side down, to cook.
Brush top with oil and flip. Cook both sides until golden brown.
Note: Although delicious by itself, this can also be served with the minted fig chutney posted below.
Grilled olive polenta with minted fig chutney
For the chutney:
1 T Olive oil
1/4 cup Finely chopped red onion: have it
2 T fresh ginger, peeled and grated
1 serrano pepper, finely chopped
1/3 C packed brown sugar
½ C cider vinegar
3 C coarsely diced (dried) mission figs
1/3 C water for soaking figs, if using dried
1/4 cup finely chopped fresh mint
2 t curry powder
¼ t ground cloves
1/8 t ground cinnamon
1/8 t ground allspice
If using dried figs, soak in water for 1 hour to re-hydrate. Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and pepper; cover and cook until fragrant, stirring occasionally. Stir in brown sugar, vinegar, spice mix and figs. Cook until reduced completely. Take off heat and stir in mint.
Yield: 8 servings
For the grilled polenta:
3/4 cup coarse yellow cornmeal
3 cups cold water
1-1/4 teaspoons kosher salt
1/2 C Pitted Kalamata olives, chopped
2 T or more melted butter
Put the cornmeal, water, and salt in a medium saucepan and whisk vigorously. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low and simmer until polenta is very thick and pulls away from the pan.
Spread in a loaf pan and stir in chopped kalamata olives.
Refrigerate ~3 hours.
Cut into 1” thick slices and brush with melted butter on both sides.
Grill on hot griddle till slightly browned, or lay out on cookie sheet and broil in oven.
Serve with minted fig chutney. Enjoy!
Tuesday, March 3, 2009
Seeing as it's been quite a while since my last post, I thought that I would present a complete menu here rather than a single item. Since I just moved to a new city, I have been quite busy making new friends and entertaining them with my culinary experiments. On one such recent occasion, I decided to cook an Italian meal for some new friends. After much indecision and many phone calls to my husband, I finally settled on a relatively simple menu of Leek and Mushroom Tarts with an herb salad, Rigatoni Alla Norma, and of course, Tiramisu. To avoid making this post a recipe for boredom, I am only posting the Leek Tart recipe below.
The inspiration for the Leek and Mushroom Tarts was an absolutely delectable offering at a local bakery in Portland, OR called Baker & Spice. If you're in the area, I highly recommend you check out this local gem; see http://bakerandspicebakery.com for a mouth-watering preview.
The leek, or Allium ampeloprasum, belongs to the same family as chives, onions and garlic, but has a much milder flavor than its cousins in the Allium family. I think leeks taste best either fresh or lightly sauteed, not boiled, although this is a personal preference. Apparently, leeks have been in cultivation at least since ancient Egyptian times -- thanks Wiki! I can say from personal experience that they are incredibly easy and rewarding to grow. I had ample success growing these in Wisconsin through spring, summer and fall. If you would like to grow your own, see http://www.ehow.com/how_9869_grow-leeks.html
Anyway, that's enough about leeks -- now onto the recipe!
Mushroom Leek Tarts
For the pastry:
I defrosted Pepperidge Farm's frozen Puff Pastry
--hey, I warned you I don't make everything from scratch. But if you want to make your own, Google offers plenty of recipes, including some YouTube videos as well. I rolled out each sheet ever-so-slightly and pricked it with a fork all over.
I then scored a 1-inch border all around the pastry
-- gently draw a border with a sharp knife; do not go through pastry obviously
I then brushed the whole sheet lightly with olive oil and and blind-baked (a fancy way of saying pre-baked) it at 375º F for about 10 minutes. This step will help you avoid a soggy center in your finished tart and is well-worth the effort!
For the filling, I used:
• 1 large egg
• 4 T ricotta
• 1C Sautéed Portabella mushrooms, cooled
• 2C Lightly sautéed chopped leeks, cooled
• 4T finely minced basil
• 3T finely minced sautéed garlic (ah...the leek's much-loved, albeit
• 1/2C grated Gruyere
• Salt and pepper to taste
Now, I have to say that I'm not a huge fan of meticulously following recipes while cooking, so ALL ingredient measures are guidelines and can be adjusted to taste.
I mixed all the filling ingredients the night before and refrigerated the mixture overnight.
After pre-baking the pastry, top with about an inch of filling within the scored border. Return to oven until filling is heated through (this happens quickly) and the pastry is golden brown all over (check the bottoms, these cook slower) -- about 20 minutes.
Remove, cool slightly, cut and serve with a light salad. You could also make individual tartlets by pre-cutting your pastry into squares before baking and scoring each of the squares before filling them.
I know I promised to stop with the Tarts, but I wanted to share my pictures of Tiramisu as well.
I will, however, spare you any details about the origins of Tiramisu. Recently, there has been a glut of articles surrounding the resurgence of this dessert, so a quick Google search should yield more information than you asked for.
As for the recipe, after much searching, I pretty much followed the recipe at the Cooking for Engineers website that offers an eggless version that, in my opinion, is better than the original. If you're unfamiliar with this site, I highly recommend you give it a glance:
Now, on to the pictures. I plated fairly generous portions of this decadent dessert on dessert plates dressed with a thin layer of crème anglaise (more on that later).
Wednesday, January 14, 2009
I was unfamiliar with this dish until very recently. According to my sources at Wikipedia, Cafreal is a type of preparation introduced to
For more on the beautiful coastal state of
I will also share some pictures of my travels around this tropical paradise in my next post.
Recipe for Paneer Cafreal
For the marinade
- 2 medium sized bunches fresh cilantro (reserve a few sprigs for garnish)
- 6 small green chilis (I used Indian, but you can substitute with 3-4 serrano peppers)
- 6 cloves garlic, or more if you love garlic 1 inch fresh ginger root
- 2 T white vinegar
- 2 T oil
- 1 t. sugar
- 1 t cumin seed
- 1/2 t. turmeric powder
- 1 pinch cardamom powder (optional)
- 2 cloves (optional)
- 1 C yogurt (an extra sour variety is especially good)
Grind all ingredients, except yogurt, into smooth paste and set aside.
Cut Paneer into 1-inch cubes and add to marinade. Add yogurt and mix well with your fingers; set aside for 15 minutes.
Heat a skillet on medium-high heat and add 1T oil.
Add marinated Paneer in a single layer into skillet and allow it to brown, tossing periodically to prevent sticking. This should take 5-7 minutes per side.
Serve with freshly cut cilantro or a dash of lime juice. Enjoy with Basmati rice or Naan (Indian flat-bread).
To make Fresh Paneer
Paneer is an acid-set rennet-less cheese that is commonly used in Indian cuisine. You can prepare this from scratch as described below or purchase it pre-made from an Indian grocery store. If you are going to make it yourself, you will need:
- 1/2 gallon milk
- Lemon juice or vinegar
- Cheese cloth
Bring 1/2 gallon of milk (or more) to boil with constant stirring.
You can even use skim milk here if you're counting calories. The 1/2 gallon of milk will give you enough paneer for 2-3 people, but I don't recommend making this in batches larger than 1 gallon.
As milk comes to a boil, take off heat and slowly add lemon/lime juice (citric acid) or vinegar (acetic acid) while stirring.
I much prefer the taste of paneer made with citric acid. Amount required will vary; add just enough until your milk splits.
Drain the liquid portion (whey) or reserve for use in a stock or pancake batter etc. Rinse the cheese curds under running water.
Transfer curds to a cheesecloth and put it under a heavy weight to press out the remaining water. Do this for at least 20 minutes, or for firmer paneer, place in refrigerator overnight.
I usually put the cheesecloth with curds on a stack of tissues, place a flat plate on top and a gallon jug of milk/water on top.
While I'm ethnically Indian, my recipes are influenced by my diverse experiences, and I am always looking for new recipes to try out. Not all my recipes are "made from scratch" -- instead, they are simply meant to introduce some of my favorite foods to anyone interested. Some are comfort foods; others are brand new trials, sometimes never to be repeated :-) As an added bonus, a lot of these recipes were developed while I was in graduate school and hence are quite easy on the wallet :-) I will try to offer tidbits of information regarding ingredients used in the recipes as well as my preferred sources for things that I chose not to painstakingly prepare from scratch. I may also try to post some opinions about restaurants I have been to.
As far as my recipes, these are just some of my myriad inspirations -- more on each in later posts:
- The wrinkly, hoarse-voiced Kulfi-walla hawking his delectable desserts on the late-night streets of Bombay
- Hungrily wolfing down the best-ever Nutella-banana crepes and wedge fries at a laundromat near Suma-Eki in Kobe, Japan
- The falafel-guy (OMG -- what was his name?) introducing the denizens of a tiny New England town to finger-lickin'
- The joy of watching your very own corn growing by leaps and bounds and digging up a tiny fingerling potato on a small strip of Mid-western soil
- The piping-hot demi-baguette from the corner bakery in the 18th arondissement, eaten with some questionably preserved Comte
- The incomparable aroma of the drip coffee at the downtown Portland farmers' market
Middle Eastern food -- interestingly again operating out of a laundromat!
So, if any of the above sounds interesting to you, do come back and check out my blog. I would love to hear your comments, too.