Pineapple, Red Onion Serrano Salsa

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano pepper, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

Directions

Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

Quick Pickled Red Onions

April 9th, 2012 § 0 comments § permalink

Makes approximately 3 cups of pickled onions

Ingredients

1½ cups water (boiling)
1½ cups citrus champagne vinegar (can substitute regular vinegar)
1 tablespoon salt
¼ cup tablespoon sugar
2 teaspoons cumin seeds
Zest of 1 lime
Juice of 2 limes
4 medium red onions, sliced thin
½ cup fresh cilantro leaves

Directions

Shake together all ingredients except the red onions and lime juice until the sugar and salt melt and are incorporated fully. Add the onions and the lime juice and stir well, making sure that the onions are fully submerged in the liquid. Cover tightly with a lid and let stand while the mixture cools. (This cooling process will also partially cook the onions). Once cool, add the cilantro leaves and refrigerate for about 6 hours before serving.

*Store in an airtight container in the refrigerator for up to two weeks.

Pineapple, Red Onion Serrano Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

Directions

Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

Grilled Chicken Pillards with Cucumber and Melon Herb Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ red onion, chopped fine
Salt & black pepper

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325°F. In a small bowl whisk together the zest, citrus juices, vinegar, oil and agave nectar until well mixed. Season with salt and pepper to taste. Add the fresh herbs. Pour over the cucumbers and melons in another bowl and mix well. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken pillards with the salsa spooned over the top.

Caramelized Onions

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt

Directions

In a large sauté pan heat the butter and the oil to a medium high heat. Add the onions and sauté until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sauté slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sauté, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. Sauté a few more minutes until well caramelized and brown.

Fontina Prosciutto Panini with Caramelized Onions & Fig Compote on Dark Wheat

August 10th, 2011 § 0 comments § permalink

Ingredients

2 sliced of Dark Whole Wheat bread
1 tablespoon unsalted butter, softened
2 slices fontina cheese, sliced semi thick
2 slices prosciutto
2 tablespoons red caramelized onions (recipe follows)
1 tablespoon fig compote (recipe follows)

Directions

On the insides of the bread slices place on one side fontina cheese and on the other the fig compote, lay the prosciutto in-between and cook in a Panini press, making sure to butter the outsides of the bread for crispness. The bread should be brown and thin and crisp!

Caramelized Onions
Makes 1 cup

Ingredients

2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt

Directions

In a large sauté pan heat the butter and the oil to a medium high heat. Add the onions and sauté until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sauté slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sauté, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. Sauté a few more minutes until well caramelized and brown.

Fig Compote

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Italian Antipasti Plate

August 6th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup back brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Garden Baked Beans

July 22nd, 2011 § 0 comments § permalink

058

Serves 12

Ingredients

2 pounds dry beans or 3 pounds fresh (cranberry, navy, yellow, eye, heirlooms in general are best)
2 sprigs fresh thyme
Olive oil
3 cloves fresh garlic
1 medium yellow onion, chopped
1 red onion, chopped
1 green onion, chopped
2 teaspoons salt
½ cup molasses
1 cup dark amber beer
¼ cup maple syrup
½ cup spicy yellow mustard
1 cup fresh tomatoes, chopped
½ cup fresh chives, chopped fine
½ cup fresh parsley, chopped fine

Directions

If using dry beans, clean and soak the beans overnight submerged in water. For fresh beans or after dry beans have soaked, place the beans in fresh water with the sprig of thyme in a large pan and cook until tender for about 30 minutes. Set aside.

In a large dutch oven pot or heavy bottom pot, with a little olive oil sauté the garlic and yellow, red, and green onions until a little translucent, season with some salt. Strain the beans in a large mixing bowl, reserving the liquid, and mix together with the molasses, amber beer, maple syrup, mustard and tomatoes until well combined. Pour the bean mixture over the onions and mix together well. Pour about 2 cups of the water into the pan; the water should cover the beans by a few inches.

Preheat the oven to about 375 degrees F. Place the pot covered in the oven and bake for about 4-5 hours, making sure to place more water in the pot as it evaporates, mixing as you do this as well. The mixture will start to get thicker and darker. When the beans are very tender for the last hour uncover the beans and turn the heat up to 425 degrees F, stirring every 15 minutes. Taste the mixture at this stage making sure it’s sweet and spicy enough to your taste, then add the fresh herbs and mix well. The final product should be dark, the beans super tender and the juice thick!

Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Ger-Nis Garden Potato Salad

July 22nd, 2011 § 0 comments § permalink

087

Serves 12

Ingredients

6 cups cooked potatoes, cubed (all colors blue, red, and white)
2 cups radishes, chopped
2 cups celery, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup orange bell pepper, chopped
1 cup red bell pepper, chopped
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 cup lovage, chopped
1 cup crème fraiche
Juice of 1 lemon
1 tablespoon fresh horseradish, grated
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 tablespoons champagne vinegar
Salt/pepper
Paprika
4 hard boiled eggs, sliced

Directions

In a large mixing bowl mix all potatoes, radishes, celery, onions, carrots and peppers. In another small mixing bowl mix dill, parsley, lovage, crème fraiche, lemon, horseradish, mustard seeds, celery seeds, vinegar and salt and pepper. Mix bowl of potatoes and vegetables with dressing and sprinkle with paprika for garnish. Garnish with sliced hard boiled eggs and fresh herbs.

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

July 11th, 2011 § 0 comments § permalink

Serves 5-7 people

Ingredients

1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olive (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper

Directions

Place ricotta cheese in mixing bowl and whisk with about a ¼ cup of olive oil until cheese is smooth. Season lightly with kosher salt and black pepper. Place Heirloom and Cherry tomatoes on plate and season with generous amount of sea salt, freshly cracked pepper, and a dash of red wine vinegar (important to get a little vinegar on each tomato). In a separate mixing bowl, toss together onions, herbs, and olives, and season with red wine vinegar, olive oil, salt, and pepper. Spread evenly over tomatoes. Place healthy dollops of ricotta on top of entire salad and drizzle with more olive oil and sprinkle with final pinch of sea salt.

Recipe courtesy of John Adler, franny’s

Italian Antipasti Plate

July 5th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Cauliflower Tabouli with Lemon Olive Oil Dressing

July 4th, 2011 § 0 comments § permalink

Ingredients

1 head of cauliflower, cut up in pieces
¼ cup lemon juice
3 tablespoons of olive oil
1 teaspoon sea salt
3 medium tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 cup cucumbers, seeded and diced
¼ cup hemp seeds
2 bunches of flat parsley, finely chopped
1 handful of mint leaves, finely chopped

Directions

Put the cut cauliflower in the food processor and process until it resembles couscous.
Put the cauliflower that now resembles couscous in a large bowl and add the remaining ingredients and mix. Taste and make adjustments.

© Kristin Slaby All rights reserved

Whole Grain Onion Tarts

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper
Whole wheat puff pastry

Directions

Preheat oven to 375°.

In a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper. Place puff pastry on a lined baking sheet, either on a large square or small squares. Spoon mixture into tart and bake in oven for 10 minutes or until golden brown. Serve warm.

Spring Mix Salad with Herbed Onion Dressing

June 23rd, 2011 § 0 comments § permalink

Serves 1-2

Ingredients

1 tablespoon shallot, chopped fine
2 green onions, sliced thin
1 tablespoon red onion, chopped fine
1 tablespoon champagne vinegar
2 tablespoons olive oil
Pinch or two of salt
Pinch or two of black pepper
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 teaspoon thyme leaves (optional)
2 cups spring mix salad greens

Directions

In a large mixing bowl, mix together all ingredients except the mixed greens, the mixture will be thick and not drippy. Season with salt to taste. Toss together with the mixed greens and serve.

Mussels with IPA & Thai Red Curry & Lime

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon coconut oil
1 tablespoon sesame oil
3 cloves garlic, chopped fine
1 tablespoon fresh ginger, chopped fine
Zest of 1 lime
1 small red onion, chopped fine
3 tomatoes, chopped medium
Juice of 2 limes
2-3 tablespoons red curry paste
½ cup IPA beer
½ stick butter
1 teaspoon maldon sea salt
3 pounds mussels, scrubbed and cleaned
Cilantro for garnish

Directions

In a large pot heat the oils to a medium high heat. Add the garlic, zest and ginger and red onion and cook a few minutes until tender, about 3-4 minutes. Add the tomatoes and lime juice and mix well. Next add the red curry paste and beer, mix well. Add the butter and melt fully. Slowly drop the mussel in the pan and stir. Cover and reduce heat to a low boil. Cook for about 5 minutes or until all mussels are opened (discard any opened mussels). Season with salt and garnish with cilantro. Serve with crusty bread over rice.

Thai Green Coconut Curry & Vegetables

June 23rd, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 tablespoon sesame oil
1 tablespoon coconut oil
1 tablespoon canola oil
3 cloves garlic, chopped
1 medium red onion, sliced thin
1 red bell pepper cut into 2 inch thin strips
1 medium carrot cut into 2 inch thick strips
1 medium sweet potato, cubed in small cubes
1 thai green chili (optional for excessive heat)
2-3 tablespoons green curry paste
1 can (14 ounces) unsweetened milk
1 cup snow peas
Fresh cilantro for garnish

Directions

In a large sauté pan add the oils and heat to a medium high heat. Add garlic and onions and sauté until just beginning to brown or approximately 4-7 minutes. Add the red peppers and carrots and sauté about 3 more minutes. Add potatoes and curry paste and mix well. Add the coconut milk and stir well making sure all the coconut milk is incorporated and mixed. Reduce heat to a simmer and simmer for about 10 minutes. Add the snow peas, mix well and turn off heat and let sit covered for 5-7 minutes. Serve over white rice.

Zucchini and Marjoram Quiche

June 12th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
6 eggs
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
Salt/pepper
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated

Directions

For the crust

In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 tablespoons ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes too dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least one hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.

For the quiche

Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the zucchini and onions saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover zucchini and onions on top for aesthetics. Bake for 45 minutes at 350° or until golden brown on top and/or until a knife inserted in the center comes out clean.

Spicy Roasted Red Pepper Basil Calzone

June 12th, 2011 § 0 comments § permalink

Makes 4-6 calzones

Ingredients

1 Ger-Nis Calzone Dough Recipe
2 red bell peppers, roasted, peeled, deseeded and chopped
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 fresh red chili pepper, chopped
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon dried oregano
1 cup fresh basil leaves
2 cups fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons white wine (or water)
1 cup fresh ricotta cheese

Directions

Preheat oven to 400°F.

In a medium sauté pan heat olive oil to a medium high heat and sauté garlic, onions and fresh chili for about 3-5 minutes or until the onions begin to caramelize and get brownish tips. Add the spices, chili flakes, oregano and salt and sauté for another few seconds. Add the basil and spinach leaves and sauté about 2 minutes. Add the lemon juice and white wine and stir well keeping on a medium high heat and cook until a liquid is absorbed or cooked off. Take off heat and place in a small mixing bowl and add in the fresh ricotta cheese. Mix well.

Roll out the calzone dough into 4 to 6 circles. Place about ¼-½ cup on one side of the circle close to the center. Fold on half over the ricotta making sure that the sides of the dough are touching, forming a half circle. Start from one end and roll the side of the dough closed using a twist motion. Place the calzones on a baking sheet (greased or lined with parchment paper) in the oven for about 12-15 minutes or until golden brown.

Santorini Roasted Eggplant

May 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper

Directions

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again.

Thai Cucumber Salad with Roasted Peanuts

May 23rd, 2011 § 1 comment § permalink

005

Serves 6

Ingredients

2 english cucumbers, peeled and chopped fine
1 clove garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium red onion, chopped fine
1 red bell pepper, chopped fine
1 red chili, chopped fine
½ cups fresh mint, chopped
Juice of 2 limes
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
Salt
Roasted peanuts, chopped coarsely

Directions

Toss together in a large mixing bowl the cucumbers, garlic, ginger, red onion, bell pepper, red chili and chopped mint. Squeeze lime juice on top and add the sugar and the vinegar. Mix together well and season to taste with salt. Garnish with roasted chopped peanuts.

Spicy Mango Salad

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 firm-greenish ripe mangoes, sliced in thin long wedges
½ cup scallions, chopped fine
1 small red onion, sliced thin
½ cup fresh mint leaves, sliced
½ cup fresh cilantro leaves, sliced
1 small thai chili, sliced thin
Salt
Zest of one lime
Juice of two limes
2 tablespoons rice wine vinegar
1 teaspoon sweet chili sauce
1 teaspoon brown sugar

Directions

In a medium mixing bowl toss together the mangoes, scallions, onion, herbs and chili until mixed well. Season with about 2 teaspoons salt. In a small mixing bowl, whisk together lime zest and juice, vinegar, chili sauce and brown sugar. Drizzle over the mango salad and toss until mixed. Let stand about 10 minutes before serving.

Spring Vegetable Salad

May 17th, 2011 § 0 comments § permalink

Serves 4

Ingredients

2 pounds beets
1 fresh bay leaf
4 spears asparagus, cut into 1-inch spears
1 orange, segmented, juices reserved
1 small red onion, half moons
1 pound thick-cut bacon, cut into ¼ inch lardon (optional)
8 ounces baby arugula
½ teaspoon spring garlic, minced
2 tablespoons extra virgin olive oil
2 sprigs thyme

Directions

In a stock pot, place beets, bay leaf and one sprig thyme. Cover with water by at least 1 inch. Bring to a simmer and cook until tender and the beets can slide easily off a knife. Once finished, cool just enough to touch and peel skins off. Cut into ½ inch cubes.

Fill a sauté pan with water, about halfway, bring water up to a simmer, season with a pinch of salt and add the asparagus. Blanch for about one minute, until tender, but with a little “snap” left in the center. Remove asparagus and place into an ice bath (shock).

To make the vinaigrette, take a small bowl, add garlic, reserved orange juice, extra virgin olive oil and 1 sprig of thyme (leaves only). Season to taste and whisk together.

In a medium salad bowl, toss together beets, onions, and asparagus with some of the vinaigrette. Add in baby arugula and the orange segments. Toss together gently, season to taste with salt and pepper and serve.

If using bacon, you can do this step instead of blanching. Bring a sauté pan up to a medium heat and add the bacon. Render bacon until crispy. Remove bacon and reserve. Using only some of the bacon fat left in the pan, add the asparagus and roast until tender.

Recipe Property of Brendan McDermott

Nacatamales (Nicaraguan Tamales)

May 6th, 2011 § 0 comments § permalink

Makes 15 tamales (large)

Nacatamales are similar to Mexican tamales but they are quite large and filled with a potato, rice, corn, vegetable and herb mixture and are typically served on holidays and special occasions. This recipe makes ½ size portions of the traditional tamale.

Ingredients

For the tamale dough

2 cups masa harina
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the filling

1 pound pork butt cubed (about 1 inch cubes)
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
2 medium tomatoes, chopped medium
1 cup fresh corn, chopped fine
½ cup long grain rice, cooked al dente
3 potatoes, 1-inch cubes (about 1½ cups)
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
Juice of 3 limes
1 teaspoon cumin
1 tablespoon hot sauce of choice
Salt
Pepper
Banana leaf squares

Directions

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest, and 2 cups of the reserved pork liquid. Mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the filling & assembly

In a large mixing bowl combine the filling ingredients and mix well, making sure the rice is well combined. In the center of each banana, place about 4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of the banana leaf. Atop that place about 2 tablespoons meat and vegetable mixture. Fold over the banana leaf like you are folding a present. Tie the wrapped package with banana leaf ties or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips from making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through.

Spicy Tomato Salad

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 medium red onion, chopped
2 cups cherry tomatoes, halved
½ cup fresh cilantro leaves, chopped
1 cup baby lettuce
¼ cup avocado oil
2 tablespoons lime juice
1 teaspoon jalapeño, chopped superfine
2 teaspoons Ger-Nis Tabasco
Salt

Directions

In a mixing bowl, toss together onions, tomatoes, cilantro and baby lettuce. In a small bowl, whisk together avocado oil, lime juice, jalapeño, Tabasco and salt. Toss together with salad and serve.

Huevos Ranchero’s de Nissa

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Avocado or canola oil
1 medium red onion, chopped
½ jalapeño, deseeded and chopped
½ red pepper, chopped small
½ cup cherry tomatoes, halved
6 eggs
Salt
Ger-Nis Tabasco
½ cup fresh cilantro leaves, chopped fine
Avocado (optional)
¼ cup cotija cheese
Corn tortillas, warmed

Directions

In a medium sauté pan, heat oil on medium heat and sauté onions for a few minutes. Add peppers and sauté another few minutes (3 minutes). Add the cherry tomatoes next and sauté for a few seconds. Crack the eggs into the pan one by one and mix gently and cook until eggs are just done, a few minutes. Make sure not to overcook the eggs. Season with salt and serve with Tabasco and avocado, cheese and tortillas.

Bitterballen & Herbed Mustard

April 26th, 2011 § 0 comments § permalink

Bitterballen are a staple in old Dutch cooking and have been modernized quite a bit over the years and essentially made a bit healthier. Originally served alongside a Dutch bitter Gin, hence the name, these snacks are seen throughout the country in many different forms. These lovely snacks and medium-sized meals are essentially a fried meatball. Typically loaded with fresh herbs and made in various ways, a common version is where the meat and herbs are mixed with mashed potatoes or another starchy vegetable, deep fried, and served with spicy, herbed mustard. Here is an adapted & healthier version from Ger-Nis.

Bitterballen Ger-Nis Style

Makes about 20 bitterballen

INGREDIENTS

1 medium celery root, peeled boiled and mashed
1 small carrot, shredded
1 medium red onion, grated or chopped super fine
¼ cup fresh parsley, chopped fine
2 tablespoons fresh tarragon, chopped fine
2 tablespoons fresh chives, chopped fine
½ cup cooked ground veal
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper, ground
¼ cup butter melted
3 eggs, beaten
1-2 cups breadcrumbs, superfine
Oil (for frying)

DIRECTIONS

In a large mixing bowl, combine the mashed celery root, carrots, onion and herbs, mix well. Add the ground veal and continue to mix well. Season with the salt, pepper, and cayenne. Add melted butter and mix well. Place in the refrigerator for about an hour.

Heat oil in a large frying pan.

To assemble bitterballen, take a spoonful of the celery mash mixture and form into a ball, dip in the beaten egg and roll or cover in the breadcrumbs. Place in the fryer and fry until balls are floating and they are cooked through about 3 minutes. Take out of oil and place on a towel so that the excess oil drains off. Serve warm or hot with the mustard!

Herby Spicy Mustard-Dutch Style

Makes 1 cup

INGREDIENTS

¼ cup black mustard seeds
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
2 teaspoons salt
1 teaspoon tumeric
1 teaspoon sugar
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh parsley, finely chopped
¾ cup cider vinegar
¼ cup water

DIRECTIONS

In a small, non-metallic mixing bowl, cover the mustard seeds with the sugar, tumeric, salt, ½ cup of the vinegar and the water and soak covered overnight. Then, with a mortar and pestle pound the mustard seeds until coarse and broken to desired texture. Add the herbs. Add remaining vinegar and continue to mix and mash until coarse yet smooth. (A blender or coffee grinder works perfectly as well.) Place in a covered jar, and refrigerate.

Fava Bean Salad with Lemon, Mint and Pecorino Shavings

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the salad

3 pounds fava beans
1 red onion, cut in half and sliced thin
3 cups arugula
3 tablespoons extra-virgin olive oil
Juice and zest of 1 lemon
Salt
Freshly ground pepper

For the pecorino lemon zest

¼ cup fresh mint
1 tablespoon lemon zest
¼ cup pecorino, freshly grated
1 tablespoon black pepper, cracked

DIRECTIONS

Prepare a large bowl of ice water and set aside.

To prep and cook fava beans, pull on the stem of the pod and pull to open. If a pod doesn’t open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods. In a pot of salted boiling water, blanch the beans for 2 minutes. Remove the beans with a slotted spoon immediately plunge into prepared bowl of ice water. With your fingers, and helped with the tip of a paring knife is necessary, slip the outer skin off each bean, revealing the inner bright green fava. Discard the outer skin.

In a medium size bowl, combine fava beans, red onion, arugula and mint. In a separate small bowl combine lemon juice and zest and olive oil. Drizzle over salad, season with salt and pepper and toss to combine. Serve with pecorino lemon zest.

For the pecorino lemon zest

In a small mixing bowl combine the ingredients and mix well, adding more cracked black pepper and lemon zest according to preference.

Herbed Lamb Kabobs with Garlicy Mint Yogurt

April 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)

DIRECTIONS

Mix the lamb, the fat and the garlic and onion in a large bowl very well, and refrigerate for about 2 hours. Add the spices and herbs before putting through the grinder and mix well. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. After the meat is ground add the red wine vinegar and the oil and mix thoroughly. Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, olive oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shapes patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1½ cups

INGREDIENTS

2 cloves garlic, chopped fine
¼ of a red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

DIRECTIONS

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Pickled Red Onions

February 22nd, 2011 § 0 comments § permalink

Makes 2 cups

INGREDIENTS

1 large red onion, cut in half and sliced thin
1 jalapeño, sliced in half, deseeded and sliced thin
½ cup lime juice
Zest of one lime
¼ cup citrus champagne vinegar or white vinegar
½ cup water
½ cup sugar in the raw
3 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds

DIRECTIONS

In a medium sauce pan filled with boiling water, blanch the red onions and jalapeño for 1 minute and set aside. In a medium bowl, whisk together, lime juice, water, vinegar, sugar, salt, peppercorns and coriander. Once the sugar has dissolved add the onions and jalapeño, transfer to a glass jar and let stand for at least 6 hours. Store the pickled red onions for up to 3 weeks in the refrigerator.

Beef Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch piece of galangal, peeled and chopped
2-inch piece of ginger, peeled and chopped
3-5 pounds of good beef bones, preferably leg and knuckle
1 pound beef chuck, cubed
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds London broil or flank steak sliced thin and cooked in the broth for about 1 minute.
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, beef bones and beef and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the bones. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the raw beef into the pot of boiling stock and cook for 1 minute. Remove and place atop the noodles, ladle broth over the noodles and beef and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Caramelized Onion Tart Bites

February 3rd, 2011 § 0 comments § permalink

Makes 24 small tarts

INGREDIENTS

1 savory pie dough recipe
2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper

DIRECTIONS

Preheat oven to 375°F.

Roll out pie to 18” thickness and with a four-inch (diameter) cup, glass, or cookie cutter, cut out 9 circles per piece of dough. Place one dough circle in each of the muffin spaces, and press to mold it to the inside. Prebake pie dough, 10 minutes. Remove from oven, and set aside.

Meanwhile, in a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper.

Spoon mixture into tart bites, and bake in oven for 10 minutes or until golden brown. Serve warm.

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

1 cup farro
2 tablespoons butter, plus more for greasing pie dish
1 tablespoon olive oil
½ of a red onion, chopped finely
2 cloves garlic, chopped
¼ cup of each of the following fresh herbs: parsley, basil, and chives, chopped
½ cup Parmesan cheese, grated
3 cups ricotta cheese
2 eggs
1 teaspoon salt
½ teaspoon pepper
Freshly grated nutmeg
Parsley and basil leaves, for decorating tart

DIRECTIONS

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter.

In a large sauté pan over medium heat, add butter and oil. Cook red onion and garlic until translucent, about 3 to 5 minutes. Add fresh herbs, and remove from heat. Set aside.

In a separate bowl, mix parmesan, ricotta cheese, eggs, salt, pepper, and freshly grated nutmeg. Add onion herb mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange fresh herb leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature.

Roasted Pork Loin with Onion Cherry Sage Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.

Smoked Spiced Eggplant

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 large eggplant
3 tablespoons canola oil
1-inch piece fresh ginger, peeled and finely chopped
1 large red onion, finely chopped
1 teaspoon salt, or to taste
2 garlic cloves, ground to a paste in a mortar and pestle
1 tablespoon unsweetened shredded coconut (optional)
1 tablespoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper
2 ripe medium tomatoes, chopped
½ fresh hot green chile, chopped
2 tablespoons fresh cilantro, chopped
Juice of ½ lemon

DIRECTIONS

Roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until the skin is completely blackened and the flesh is soft, about 10 minutes. Or, roast the eggplant on a cookie sheet in a 500°F oven until the skin is blackened, about 20 minutes. Let stand until cool enough to handle, then pull off the skin with your fingers, rinsing your hands under running water as you work. (Don’t worry if you can’t get all the charred skin off.) Cut off and discard the stem. Then put the eggplant in a bowl and mash it to a puree with a potato masher.

Heat the oil in a large frying pan, wok, or kadai over medium-high heat. Add the ginger, and cook, stirring, 30 seconds. Add the onion and salt, and cook, stirring often, until the onion begins to brown around the edges, about 10 minutes. Add the garlic, and cook, stirring, until the raw smell disappears, about 30 seconds. Add the coconut, if using, and cook, stirring, 1 minute. Add the coriander, cumin, garam masala, and cayenne, and cook, stirring, 1 minute. Now add about 1 tablespoon of water, and cook, stirring, until the onion begins to stick, about 1 more minute.

Add the tomatoes, and give the mixture a stir. Add the mashed eggplant, and cook, stirring often, 5 minutes. Stir in the fresh chile and 1 tablespoon of the cilantro. Stir in the lemon juice, and taste for salt. Spoon into a serving bowl, sprinkle with the remaining tablespoon of cilantro, and serve hot.

© Recipe Property of Suvir Saran

Creamy Cauliflower & Spinach Soup

January 18th, 2011 § 0 comments § permalink

Serves 10 to 12

INGREDIENTS

4 tablespoons (½ stick) unsalted butter
2 tablespoons canola oil or extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon ground peppercorns
1 medium red onion, chopped
4 garlic cloves, peeled
1 large or 2 small heads cauliflowers, cut into florets (about 3½ pounds)
1 small red potato, peeled and chopped
1 pound spinach, washed and tough stems removed
1 cup milk
2 tablespoons kosher salt
8 cups water

DIRECTIONS

Place the butter, oil, rosemary, thyme, and ground peppercorns in a large pot, and heat over medium-high until the butter is melted and the rosemary is fragrant, about 2 minutes. Add the onion and garlic, and cook until they are soft, stirring often, about 3 minutes. Add the cauliflower and potato, and cook for 3 minutes. Add the spinach, milk, salt, and water, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the cauliflower easily mashes against the side of the pot, about 30 minutes.

Transfer some of the soup to a blender (don’t fill blender more than two-thirds full), cover, and pulse to release some heat. Blend the soup until it is completely smooth, and pour it into a clean pot. Repeat with the remaining soup. Bring the soup back to a boil, taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Curried Black-Eyed Peas

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

¼ cup canola oil
4 whole cloves
¼ teaspoon black peppercorns
6 green cardamom pods
1-inch piece cinnamon stick
3 whole dried red chiles
½ teaspoon cumin seeds
2 bay leaves
1½-inch piece fresh ginger, peeled and minced
1 large red onion, finely chopped
2 teaspoons salt, or to taste
2 garlic cloves, mashed in a mortar and pestle with 18 teaspoon cumin seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
3 medium tomatoes, quartered and pureed in a food processor or blender
¼ cup plain yogurt
½ teaspoon garam masala
3 (15½-ounce) cans black-eyed peas, drained and rinsed
1 cup water

DIRECTIONS

Combine the oil with the cloves, peppercorns, cardamom, cinnamon, chiles, cumin seeds, and bay leaves in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.

Add the ginger, and cook 1 minute. Add the onion and salt, and cook, stirring, until the onion turns a uniform golden brown color, about 15 minutes. Keep a measuring cup of water by the stove. As the onion begins to stick to the bottom of the pan and burn, add water, about 1 teaspoon at a time, and scrape the pan with a wooden spoon to pull up the browned bits, keeping the onion and spices from burning. Do this as often as necessary (5 or 6 times) until the onion is well browned.

When the onion is cooked, add the garlic, and cook, stirring, 1 to 2 minutes. Add the coriander, ground cumin, and turmeric, and cook until the raw smell of the spices disappears, about 30 seconds. Add the cayenne, and then immediately the pureed tomato. Bring to a boil, reduce the heat, and simmer uncovered until a film of oil pools on the surface of the sauce, about 5 minutes.

Meanwhile, in a measuring cup or bowl, whisk or stir the yogurt until smooth. Stir about 2 tablespoons of the hot sauce in the yogurt to temper it. When the tomato sauce has cooked 5 minutes, stir in the tempered yogurt, the garam masala, black-eyed peas, and water. Turn the heat to medium, and heat until a bubble or two just breaks the surface, 5 to 7 minutes. (Do not allow yogurt in sauce to boil, or it will curdle.) Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Warm Lentil Salad with Coconut and Tomato

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2½ tablespoons canola oil
1 tablespoon black mustard seeds (optional)
1 teaspoon yellow split peas
1 teaspoon cumin seeds
2 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 fresh hot green chile, cut corsswise into thin slices
1 red onion, sliced
1½ teaspoons salt, or to taste
2 tablespoons unsweetened shredded coconut (optional)
1 small tomato, chopped
1 cup split peas or lentils simmered in water to cover until tender, and drained
Juice of ½ lemon
¼ cup chopped fresh cilantro

DIRECTIONS

Combine the oil, the mustard seeds (if using), and yellow split peas in a large, heavy-bottomed saucepan or casserole dish over medium-high heat. Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes. (Cover the pan if using mustard seeds; they pop and splatter.)

Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.

Add the dried chiles, curry leaves, and asafetida (if using), and cook, stirring, about 1 minute. (Stand back when using the curry leaves; they spit when they hit the oil.)

Add the fresh chile, onion, and salt, and cook until the onion softens, 2 to 3 minutes. Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes. Add the tomato, and cook, stirring, about 1 minute. Add the cooked lentils, lemon juice, and cilantro, and stir until the lentils are warmed through. Taste for salt. Spoon the salad into a serving bowl, and serve warm or at room temperature.

© Recipe Property of Suvir Saran

“Kwalitys” Chickpeas

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 tablespoons canola oil
1 teaspoon cumin seeds
¼ teaspoon black peppercorns
4 whole cloves
4 green cardamom pods
3 whole dried red chiles
1½-inch piece of fresh ginger, minced
4 fresh or 6 frozen curry leaves, torn into pieces (optional)
2 red onions, finely chopped
3 fresh hot green chiles, slit the length of the chile
1½ teaspoons salt, or to taste
2 teaspoons dried mango powder (amchur), or the juice of 1 lemon
2 teaspoons pomegranate seed powder (anaardaana), or the juice of 1 lemon
2 teaspoons ground toasted cumin
½ teaspoon turmeric
1 teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1½ cups water
3 (19-ounce) cans chickpeas, drained and rinsed

DIRECTIONS

Combine the oil, cumin seeds, peppercorns, cloves, cardamom, and red chiles in a large saucepan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes.

Add the ginger and curry leaves, if using, and cook, stirring, about 30 seconds. (Stand back if using curry leaves; they spit when they hit the oil.) Add the onions, green chiles, and salt while cooking, stirring often, until the onions turn a uniformly dark brown color, about 20 minutes. Keep a cup of water beside the stove as the onions cook. As the onions begin to stick to the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan with the spoon to pull up the browned bits, keeping the onions and spices from burning. Do this as often as necessary (5 or 6 times) until the onions are well browned.

When the onions are cooked, add the mango and pomegranate powders, if using, as well as the ground/toasted cumin, turmeric, and ½ teaspoon of garam masala; cook, stirring, about 30 seconds.

Stir in the cayenne and black peppers. Immediately add the water and all but about ½ cup of chickpeas. Mash the rest of the chickpeas to a puree with the back of a form, and add them to the pan along with the remaining ½ teaspoon garam masala. Bring to a simmer, stirring, and cook gently, partially covered, for 15 minutes. Stir in the lemon juice, if using. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Tamarind Rice

January 18th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

1 tablespoon plus 1½ teaspoons tamarind concentrate
½ cup warm water
3 tablespoons canola oil
½ cup unsalted peanuts (preferably unroasted), roughly chopped
1 tablespoon mustard seeds
16 curry leaves, roughly torn (optional)
6 dried red chiles (optional)
1 teaspoon cumin seeds
¾ teaspoon turmeric
1 large red onion, quartered and thinly sliced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons Sambhaar, or 1 teaspoon curry powder
7 cups cooked basmati rice, drained, spread out on a baking sheet, and cooled to room temperature

DIRECTIONS

Place the tamarind in a small bowl, and pour the warm water over it. Whisk together until the tamarind is completely dissolved, and set aside.

Heat the oil, peanuts, and mustard seeds in a large skillet or pot over medium-high heat until the mustard seeds begin to pop, 2 to 3 minutes. Add the curry leaves, chiles, cumin, turmeric, and cook until the peanuts are golden, about 1½ minutes. Add the onion, salt, and Sambhaar, and cook until the onion is soft, 4 to 5 minutes, stirring often (if the onion begins to burn, turn the heat down). Add the tamarind water, and cook until the water is evaporated, stirring often, for about 2 minutes.

Stir in the rice, and cook until the rice is hot, about 2 minutes (if the rice was in the fridge it will take an extra 2 to 4 minutes to warm up), stirring once or twice to make sure nothing burns at the bottom of the pan. Taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Not-so-dull Dal

January 18th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons canola oil
2 teaspoons cumin seeds
3 dried red chiles
Pinch asafetida (optional)
1 medium red onion, halved and thinly sliced
1 jalapeño (cored and seeded to make more mild), finely chopped
1 tablespoon kosher salt
2 garlic cloves, peeled and finely chopped
1½ cups washed masoor dal or yellow split peas (channa dal)
6 cups water
Juice of ½ lemon

DIRECTIONS

Heat the oil with cumin and chiles in a medium saucepan over medium-high heat for 1½ minutes. Add the asafetida (if using), and cook for 20 seconds, and then add the onion and jalapeño. Cook for 1 minute, stir in the kosher salt, and cook until the onion and jalapeño have softened, about 3 minutes, stirring often. Add the garlic and lentils, and cook until garlic becomes fragrant, 1 to 1½ minutes. Stir in ¼ cup of the water, cook until the pan is dry, and then add an additional 5¾ cups water and the lemon juice. Bring to a boil, and then reduce heat to a simmer. Partially cover, and stir every 10 minutes until the lentils are soft and break apart easily but are not completely broken down, 25 to 35 minutes. Taste for seasoning, and serve with rice.

© Recipe Property of Suvir Saran

Winter Minestrone

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, chopped fine
1 red onion, chopped medium
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium red bell pepper, deseeded and chopped small
1 medium yellow pepper, deseeded and chopped small
1 (28-ounce) can stewed tomatoes
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup fresh oregano, chopped fine
¼ cup fresh thyme, chopped fine
1 tablespoon salt
3 cups hot water
1 cup vegetable stock
1 bunch of dinosaur kale, chopped
1 can cannellini beans, rinsed and drained
1 cup small fresh macaroni (¾ cup dried)
½ cup parmesan, freshly grated
Parmesan rind (optional)
Salt/ pepper

DIRECTIONS

Cook garlic, onions, celery, carrots, and peppers in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.

Push vegetables to one side of the pot. Add stewed tomatoes to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir into vegetables and cook, stirring, 2 minutes. (Tomatoes may stick to pot, but don’t let them burn.) Bring to a simmer. Stir in kale and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

Coarsely chop herbs, and stir into soup along with beans. Simmer, partially covered, 10 minutes.
Discard rind. Season soup with salt and pepper.

Rice Pilaf with “Standing Spices”

January 14th, 2011 § 0 comments § permalink

Serves 6 to 8

INGREDIENTS

2 cups basmati rice
4½ cups cold water
2 medium red onions
¼ cup canola oil, plus about 1 cup for deep-frying
1 teaspoon cumin seeds
8 green cardamom pods
A 2½-to-3-inch piece cinnamon stick, broken in half
¼ teaspoon whole cloves
¼ teaspoon black peppercorns
¼ teaspoon coriander seeds
3 bay leaves
3 whole dried red chiles
2 garlic cloves, minced
1 teaspoon salt

DIRECTIONS

Combine the rice and water in a bowl and soak for 20 minutes. Drain the rice and reserve the water separately.

Mince 1 onion and reserve.

For the fried-onion garnish, thinly slice the second onion. Heat the 1 cup oil in a small (about 6-inch) heavy bottomed saucepan over medium heat to 360°F. The oil should come about ½ inch up the side of the pan. If necessary, add more oil. (To gauge the temperature of the oil without using a thermometer, drop a piece of bread about 1-inch square into the hot oil over medium heat, turning often, when the oil reaches 360°F, the bread should begin to brown almost immediately and turn golden brown all over – like a crouton – in about 30 seconds.) Add the sliced onion and deep-fry, stirring often, until the onion turns dark brown, 15 to 20 minutes. Drain on paper towels and then let stand until cool and crisp. Set aside. Discard the oil.

Preheat the oven to 350°F.

Combine the ¼ cup oil, the cumin, the cardamom, cinnamon stick, cloves, peppercorns, coriander, bay leaves, and chiles in a large ovenproof casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes.

Add the reserved minced onion and cook, stirring, until wilted, about 5 minutes. If the caramelized sugars from the onion begin to collect on the bottom of the pan, add water, about a tablespoon at a time, and stir, scraping the bottom of the pan to pick up the browned bits.

Add the garlic, and cook, stirring, 30 seconds. Add the drained rice and cook, stirring, 1 minute. Add the reserved soaking water and salt, and bring to a boil, stirring occasionally to keep the rice from sticking to the bottom of the pan. Then turn the heat down and simmer vigorously, covered, until the water is entirely absorbed and the rice cooked through, about 10 minutes.

Put the casserole in the oven and bake 10 minutes. Then remove from the oven and let rest 5 minutes. Sprinkle with the fried onions and serve hot.

© Recipe Property of Suvir Saran

Olive Oil Roasted Root Vegetables with Rosemary

January 14th, 2011 § 1 comment § permalink

Serves 4 to 6

INGREDIENTS

1½ pounds carrots
2 medium turnips (about ½ pound)
2 medium parsnips (about ½ pound)
2 medium red onions (about ½ pound)
2½ tablespoons extra-virgin olive oil or unsalted butter
1 teaspoon organic brown sugar
½ teaspoon sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar plus additional to taste
Freshly milled black pepper to taste
2 tablespoons finely chopped fresh parsley

DIRECTIONS

Position a rack on the middle shelf of the oven and preheat to 450°F.

Peel the carrots, turnips and parsnips and cut them into large chunks.

Peel the onions but leaves the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

In a large bowl, toss the vegetables with the oil, sugar and salt.

Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning.

Stir the garlic cloves into the vegetables and roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

Season the vegetables with balsamic vinegar and black pepper to taste. Sprinkle with chopped parsley and serve.

© Recipe Property of Peter Berley

Apple Mustard Mint Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine Zind Humbrecht, Riesling Gueberschwihr – Organic 2008, Germany.
This almost perfect German Riesling has smoke and stone notes lached with white peach, apple, and lemon zest. It’s zesty and snappy with a white pepper-tinged finish. It is perfect for this ham! Retails for around $18.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh mint leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken

For the Glaze

1 medium tart apple, peeled and seeds removed
½ cup fresh mint leaves
1 small red onion
½ cup brown sugar
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon salt

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon olive oil

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the apples, red onion, sugar, salt, and the mint. Add the honey and the mustard, and mix well. Set aside, and let rest for at least 30 minutes.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Fish Tacos with Cilantro Crème Fraiche

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For Sauce

1 jalapeño, deseeded and chopped fine (set aside half for tacos)
½ cup crème fraiche
½ cup fresh cilantro leaves, chopped fine
Pinch of lime zest
Juice of 2 limes
Pinch of cumin
2 teaspoons salt

For Tacos

2 tablespoons canola oil
1 medium red onion, cut in half and sliced thin
½ jalapeño, reserved from sauce
1½ pounds halibut or snapper fillet (or other white flaky fish)
2 tablespoons fresh tomato salsa
1 teaspoon cumin
Juice of 1 lime
Salt
12 corn tortillas

PREPARATION

For the sauce, combine all the ingredients in a mixing bowl and whisk until blended and creamy. Set aside.

In a medium sauté pan over medium heat, add oil and cook onion and jalapeño, 3 to 5 minutes. Next, add fish and cook until almost done, 5 to 7 minutes. Then add salsa, cumin, lime juice; season with salt and cook until all liquid is gone and fish is cooked through.

Meanwhile, warm tortillas on gas burner (or in oven). Serve tacos with fish and sauce drizzled over.

Pico de Gallo

November 30th, 2010 § 0 comments § permalink

Makes approximately 2 cups

INGREDIENTS

1 medium red onion, chopped fine
½ jalapeño, seeded and chopped fine
½ cup fresh cilantro leaves, chopped fine
2 medium tomatoes, flesh removed, chopped fine
Juice of 2 lemons
Dash of cumin
2 teaspoons maldon salt

PREPARATION

In a medium-sized mixing bowl, combine all ingredients and let stand for 3 minutes. Strain and serve.

Lamb Kefta with Herbed Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spices are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in a 375°F oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches, or over Middle Eastern vegetables and couscous.

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Classic Potato Latkes with Garlic Chive Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Here is a traditional potato latke recipe with just a hint of modernization and garlic chive sour cream sauce for serving.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 small red onion, grated
2 tablespoons fresh chives, chopped fine
2 eggs, beaten
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Garlic Chive Sour Cream

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, chives, eggs, flour, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

For garlic chive sour cream, combine all ingredients in a small mixing bowl and mix well until smooth. Serve cold on top of hot latkes.

Lomo Saltado

October 14th, 2010 § 0 comments § permalink

Serves 4 (or 1 for Gustav!)

INGREDIENTS

1½ pounds potatoes, cut into wedges, pre toasted (fries)
Vegetable oil
3 cloves garlic, chopped
2 medium red onions, halved and sliced
1 pound beef, sliced into strips (sirloin or flank work best)
2 medium red bell peppers, cut into strips
3 plum tomatoes, chopped
¼ cup soy sauce
1 tablespoon rice vinegar
Salt & pepper
Rice (pre cooked)

PREPARATION

Stir fry the vegetables and meat and add sauce. Add fries and serve with rice!

Lomo Saltado

Green Beans With Fresh Herbs, Chopped Tomatoes & Red Onions

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

8 oz. green beans, washed and ends removed
1 tomato, chopped
½ red onion, chopped fine
3 garlic cloves, chopped fine
2 tablespoons extra virgin olive oil
1 tablespoon fresh basil leaves, chopped
1 tablespoon fresh marjoram, chopped
Salt & pepper

PREPARATION

Preheat oven to 350ËšF degrees

Place green beans, tomato and red onion in medium bowl.  Toss with olive oil, garlic, basil, marjoram, and salt & pepper to taste.  Transfer to prepared foil.

Wrap and bake for 15 minutes.

Santorini Roasted Eggplant

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ c chopped fresh oregano
¼ c chopped fresh parsley
¼ c fresh chopped mint
olive oil
salt and pepper

PREPARATION

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again. Serves 4.

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