Khichdi

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredient

1 cup small split yellow dal, pre-soak for 30 minutes
1 cup of rice
2 tablespoon ghee (clarified butter)
1 tablespoon of cumin seeds
½ teaspoon of asafetida (Kayam) powder (found at specialty Indian store)
1 teaspoon turmeric powder
1 small piece of ginger, grated
2 green chilies, chopped
2 cloves garlic, chopped
4 whole black peppercorns
4 whole cloves
1 red potato, small dice
1 medium onion, small dice
½ cup of green Indian peas or frozen green peas
4 cups of water
Salt to taste

Directions

Wash and soak the split yellow gram and rice together for 15 minutes. Drain till water is clear. Heat the water until it is boiling and keep aside. On medium heat, add ghee in a large heavy pot (cast iron will work) until the hot. Add the cumin seeds and let them splutter. Add the asafetida, turmeric, ginger, peppercorns and cloves. Stir for a minute or till fragrant. Be careful not to burn the mixture. Add potatoes and onion with salt. Cook until onions become translucent. Add the split yellow gram and rice, mix well. Add peas at the very end. Add the hot water to this and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture is slightly mushy. Taste to make sure dal is cooked all the way.

Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes.

*Recipe Property of Palak Patel

Coconut Curry Sauce with Coconut Jicama Rice

July 4th, 2011 § 0 comments § permalink

Ingredients

For the Coconut-Curry Sauce

2 cups of coconut meat
1½ cups filtered water
1 tablespoon coconut butter
1 thumb size knob of ginger, peeled and minced with micro plan
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
2 small chili peppers or other small red chilies, with seeds
1 tablespoons kaffir lime powder (take kaffir leaves, dehydrate over night, grind into a fine powder)
1 tablespoon of curry powder or paste
1 teaspoon sea salt
Black pepper

For Jicama Rice

4 cups jicama, peeled and chopped
2 cups coconut meat
½ cup pistaciho
¾ cups almonds (ideally they should be soaked, and dehydrated)
¼ cup extra virgin olive oil or a little more
2 teaspoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cardamom
½ cup ground turmeric
Large knob of ginger, peeled and mince with a micro plan
1 handful cilantro leaves, minced
3 jalapeños, seeded and minced
½ small yellow onion, peeled and minced
1 handful golden raisins
Sea salt
Black pepper

Directions

Place the jicama in a food processor and pulse until the pieces resemble grains of rice.
Place the jicama in a fine sieve and squeeze out the excess water.
Transfer to a large mixing bowl.
Take the coconut meat place in the food processor and pulse until it resembles grains of rice.
Transfer to the mixing bowl with the jicama.
Take the pistachios and almonds, put in the food processor and pulse until ground into crumbs.
Add to the jicama and coconut bowl and mix together.
In a high speed blender, combine the olive oil, coriander, cumin, cardamom, turmeric, and ginger. Blend until thoroughly combined.
Pour the oil/spices over the jicama/coconut and the nuts.
Add all the remaining ingredients. With a large spoon mix well seasoning to taste with salt and pepper.

Serve in a small bowl with the coconut curry sauce on top.

© Kristin Slaby All rights reserved

Thai Red Curry Paste / Gaeng Phet

June 23rd, 2011 § 0 comments § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh red chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorn, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

1/2 cup lime juice

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Carimanolas with Panamanian Salsa Chombo

May 27th, 2011 § 0 comments § permalink

Makes 24

Ingredients

5 cups yucca, boiled and mashed
Vegetable oil
1 tablespoon salt, plus more
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 jalapeno pepper, deseeded and chopped fine
1 green bell pepper, deseeded and chopped fine
1 pound lean ground beef
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
2 tablespoons tomato paste (or 1 plum tomato chopped fine)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1-3 tablespoons hot sauce of choice

Directions

Mix the salt with the yucca and set aside. In a large sauté pan heat a small amount of vegetable oil (about 3-4 tablespoons) on high heat. Add the garlic onions , jalapeño pepper and green pepper and sauté for a few minutes, or until onions are semi translucent. Add the ground beef and continue to sauté until ground beef is fully browned or about 3-4 more minutes. Add fresh herbs. Add the tomatoes or tomato paste and all the spices and hot sauce and cook for an additional 3-4 minutes or until all liquid is cooked out of the beef mixture. Cool beef mixture. Form yucca mash into about 3 inch long circular shapes in the palm of your hand. Place a tablespoon of the beef minute in the middle and form the yucca mash around the beef mixture in the shape of an oval. Make sure there is a tight seal and all beef is in the inside of the yucca mash. Set aside. After all yucca mash patties are made, heat about 2 cups of vegetable oil in a large sauté pan until hot, Place yucca patties in the hot frying pan and fry on each side about 3 minutes each or until golden brown. When browned place on paper towels to drain off excess oil. Serve with Panamanian Salsa Chombo.

Panamanian Salsa Chombo

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Panamanian Salsa Chombo

April 5th, 2011 § 0 comments § permalink

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Corn Curry

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For green paste

1 fresh hot green chile, stemmed and cut in half
½ teaspoon cumin seeds
2-inch piece fresh ginger, peeled and cut into large chunks
12 fresh or 16 frozen curry leaves, torn into pieces (optional)
¼ cup fresh cilantro sprigs (with tender stems only)
2 tablespoons water

For the main dish

1 cup milk
1 cup half-and-half
3 tablespoons canola oil
1½ teaspoons cumin seeds
1 teaspoon black mustard seeds (optional)
3 whole dried red chiles
¼ teaspoon turmeric
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 tablespoon all-purpose flour
¾ teaspoon salt, or to taste
4 cups fresh corn kernels (cut from about 6 ears) or frozen corn

DIRECTIONS

For the green paste, combine all of the ingredients in a small food processor, and process into a paste. Set aside. Combine the milk and the half-and-half in a 2 cup measure or small bowl. Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over medium-high heat. Cover if using mustard seeds (they pop and splatter), and cook until the cumin turns golden brown or you heat the mustard seeds crackle, 1 to 2 minutes.

Add the chiles, turmeric, curry leaves, and asafetida (if using) and stir. (Stand back if using curry leaves; they spit when they hit the oil.) Immediately add the green paste, and turn the heat down to low. Then cook, stirring, 1 minute.

Add the flour, and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. Gradually add the milk mixture, about 1 tablespoon at a time at first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the salt and the corn, and bring to a boil. Reduce the heat, and simmer, uncovered, until the corn is tender, about 4 minutes. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Aloo Bonda Potato Dumplings

January 18th, 2011 § 0 comments § permalink

Makes 20 dumplings

INGREDIENTS

For the filling

2 pounds (about 5 medium) red potatoes, peeled and quartered
½ teaspoon turmeric
1 tablespoon plus 1½ teaspoons kosher salt
1½ tablespoons canola oil
2 teaspoons mustard seeds
24 curry leaves
3 to 6 dried chiles, coarsely crushed
1-inch piece fresh ginger, peeled and minced
1 small jalapeño (cored and seeded to make more mild), finely diced
Juice of ½ lime

For the batter

4 cups canola oil, for frying
1 cup chickpea flour (besan)
¼ to ½ teaspoon cayenne pepper
1 teaspoon kosher salt
¼ teaspoon asafetida (optional)
½ cup water

Tomato Chutney or Ketchup

DIRECTIONS

To make the filling, bring a large pot of water to a boil. Add the potatoes, turmeric, and 1 tablespoon of the salt. Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes. Drain, transfer to a large bowl, and set aside.

Heat the oil, mustard seeds, and curry leaves in a large skillet over medium-high heat until the mustard seeds begin to pop, about 1½ minutes. Add the chiles, and cook until the curry leaves become brittle, about 1 minute longer. Stir in the ginger and jalapeños cooking for 30 seconds. Then add the mixture to the potatoes. Mash the potatoes against the sides of the bowl until they are semi-smooth. Stir in the remaining 1½ teaspoons salt and the lime juice. Take 2 tablespoons of potato mixture, and roll into a small ball. Set the ball on a baking sheet, and repeat with the remaining potato mixture.

Heat the canola oil to 350°F in a medium saucepan. To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl. Whisk in enough water so it resembles a thick pancake batter. Dip each potato ball in the batter, and roll it in your hands to coat evenly. Gently drop a few battered balls into the hot oil, and fry until they are golden brown, turning often for 3 to 5 minutes. Transfer the dumplings to a paper towel-lined plate, and serve hot with Tomato Chutney or ketchup.

© 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

“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

Spicy Mango Pickle

January 14th, 2011 § 0 comments § permalink

Makes 1 quart

INGREDIENTS

3 medium green (unripe) mangoes, peeled and cut into small cubes
½ cup kosher salt
3 tablespoons turmeric
1 teaspoon fennel seeds
1 tablespoon black mustard seeds, coarsely ground in a mortar and pestle or spice grinder
½ tablespoon fenugreek seeds, coarsely ground
½ cup cayenne pepper
1 cup canola oil

DIRECTIONS

Put the mango cubes in a nonaluminum bowl, and sprinkle with the salt and half of the turmeric. Toss to coat all of the mango cubes. Spoon the mango into a clean jar, cap, and set in a sunny spot for 2 days, turning the jars up and down several times twice a day.

On the third day, empty the jar into a nonreactive colander and drain for about 30 minutes. Spread the mango out on muslin or an old kitchen towel, and let stand for 2 hours. (The turmeric will stain, so use something that you won’t mind seeing yellow.)

Combine the remaining turmeric with the fennel seeds, ground mustard seeds, ground fenugreek seeds, and cayenne in a nonreactive bowel. Add the mangoes and half of the oil. Stir to mix well.

Spoon into a dry, sterilized jar, and press down lightly to compact the mangoes. Add the remaining oil, and tightly cap the jar. Set in a sunny spot for 10 to 12 days, turning the jars up and down several times once every few days. After the twelfth day the pickle is ready for use, but it tastes better as it ages.

© Recipe Property of Suvir Saran

Lahori Chicken Curry with Whole Spices & Potatoes

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

A 4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
¾ teaspoon turmeric
½ teaspoon cayenne pepper
Salt
1½ medium onions, roughly diced
5 garlic cloves
A 2-inch piece fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
A 1-inch piece cinnamon stick
12 green cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup plain yogurt, whisked until smooth
1 cup water
½ cup chopped fresh cilantro
Juice of 1 lemon

DIRECTIONS

Combine the chicken, potatoes, ½ teaspoon of the turmeric, ¼ teaspoon of the cayenne, and ¼ teaspoon salt in a bowl and stir to coat the chicken and potato with the spices. Let stand while you make the sauce.

Finely mince the onions, garlic, and ginger in a food processor and set aside.

Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture, the green chile, and 1 teaspoon salt and cook, stirring, until the vegetables brown around the edges, 10 to 15 minutes.

Remove the cinnamon and green chile, and stir in the remaining ¼ teaspoon turmeric and ¼ teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring, 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes, to evaporate some of the moisture.

Add the pureed tomato, mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

© Recipe Property of Suvir Saran

Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
¼ teaspoon ground turmeric
6 cups chicken, duck or vegetable stock, or water
1 cup heavy cream or créme fraiche
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

DIRECTIONS

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Makes about 1 cup

INGREDIENTS

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

DIRECTIONS

Preheat the oven to 350°F.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

© Recipe Property of Peter Berley

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

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