Posts Tagged ‘try next’

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corn relish (fermented!)

August 19, 2014

I CAN’T WAIT to try this recipe from Sandy Katz!

4 ears fresh sweet corn, kernels cut off of the cobs (or about 2 cups canned or frozen)
4 hot and/or sweet red peppers, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 pear, cored and chopped, or other seasonal fruit
2 teaspoons salt

1. Mix all ingredients together in a bowl. Use your hands to squeeze them with some force for a few minutes. This will bruise vegetables and release juices. Do this until the mix is moist enough that when you squeeze a handful liquid drips down, as with a saturated sponge. Taste and add salt as necessary.

2. Stuff vegetables into a wide-mouth quart jar or other vessel. Seal the jar loosely so carbon dioxide pressure that will build during fermentation can escape. Ferment about two days in a warm environment, three or four days in a cooler spot. Once fermented flavors have developed, move to refrigerator until ready to serve; if you let it continue fermenting, sweet flavors will disappear altogether and the relish will become extremely sour. If surface growth develops (unlikely in a mostly full jar), skim off, discard, and enjoy the relish beneath it, protected from the mold.

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recipe by Sandy Katz, published in the New York Times

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bokharat (arabic seven spice powder)

August 11, 2014

2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

mix and store in airtight container

great on veggies or meat!

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from egyptianfood.org

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dal fry (lentils punjabi-style)

August 7, 2014

This recipe is from from ãhãram!

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yellow lentils/tuvar dal/pigeon peas/gandules – 1 Cup
Tomato – 1 Medium
Onion – 1 Medium
Ginger Garlic Paste – 1 tsp
Green Chillies – 2
Red Chilli Powder – 1/2 tsp
Turmeric – 1/8 tsp
Ghee – 1 tbsp
Mustard Seeds – 1 tsp
Salt to Taste
Fresh Coriander for Garnish

Boil 1 c lentils in 2 c water. Or, soak the Tuvar Dal in 2 Cups water for about 30 to 60 minutes and pressure cook the dal for 4 whistles.
With a heavy ladle, mash the dal completely.
Chop the tomato into fine pieces.
Chop the onion into 1/2″ pieces.
Chop the green chillies into fine pieces.
In a heavy bottomed vessel, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the onion pieces and fry till transparent.
Add the tomato pieces and stir fry till the tomato pieces are soft.
Add the ginger-garlic paste and fry for 2 minutes.
Add the green chillies, red chilli powder, and turmeric.
Stir fry for 2 minutes.
Add the mashed dal, salt, and 1/2 cup water to the onion-tomato mix.
Mix well and let cook for about 5 minutes.
Garnish with coriander leaves.
Serve hot with jeera rice or rotis.

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from ãhãram (great blog – highly recommended)

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doubles

July 22, 2014

this is the quintessential trinidadian street food.

savory, sweet, hot, filling, and wonderful.

doubles consist of two (hence the name) flat pieces of fry-bread called BARA filled with a chickpea mixture.

it is also agreed throughout the recipes i checked out that the chickpeas and bara themselves are not the sweet, spicy, and sour flavor doubles are known for. this flavor comes from the condiments. see below for toppings!

it is the kind of street food that people in trinidad don’t really cook at home (source) but if you have a craving like i do, you can try to make it at home.
the doubles i got at trini-gul in a west indian neighborhood in brooklyn were one of the best foods i’ve ever had in my entire life.

i hope to make them at home and have them taste even half as good.

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bara

2 cups flour
1/2 tsp salt
1 teaspoon turmeric
1/2 tsp cumin
1/2 tsp ground pepper
1 T baking powder
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

place warm water, sugar, and yeast in a bowl until foamy.

knead ingredients together until dough is smooth.

pour a bit of oil over the top, cover the bowl with a kitchen towel, and rest until dough doubles.

oil or wet your hands – dough is sticky. make two-inch balls. flatten to the size of your hand.

fry, at about forty seconds per side or until puffy and done.

adapted from trini gourmet, simply trini cooking, and chennette

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chickpeas

heat 1 T oil in a heavy bottomed pot or pan. add a chopped onion. when soft, add 1 t curry powder, 1 t turmeric, three cloves of garlic minced, 2 t ground cumin, 2 t salt, 1 t pepper, 5 leaves chadon beni (bandhania/culantro/long cilantro, or substitute cilantro,) and 1 t trinidadian pepper sauce. stir-fry until fragrant. add 2 c chickpeas and a cup of water. simmer until chickpeas are soft.

adapted from trini gourmet, simply trini cooking, amazing trinidad, and chennette.

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you MUST top with grated or preserved cucumbers or cucumber chutney, mango kuchela (trinidadian sweet&sour chutney,) and tamarind sauce to get that flavor!

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melitzanosalata (greek eggplant dip)

July 10, 2014

this vegetarian, gluten-free, paleo, and super-healthy dip from lemon and olives sounds very much like a tahini-free baba ghanouj. it doesn’t get much more healthy than this.

2 medium sized eggplants
⅛ cup chopped parsley (optional)
1 garlic clove, grated
2 tablespoons lemon juice
½ cup olive oil (or desired amount)
Salt and pepper to taste

Pierce eggplants with fork a few times and place in broiler until soft (and turns black) OR on BBQ for 10-15min turning every few minutes.
Remove and let cool.
Remove outer skin (black part) by hand.
Cut the eggplants into pieces.
Place in a large bowl and add parsley and garlic
Slowly add olive oil and lemon and crush with fork.
Mix in salt and pepper.
Serve with bread!

OR

simply roast eggplants til black, strip skin, and throw all ingredients into food processor or blender.

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from lemon and olives

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jamaican oxtail stew

July 10, 2014

this is the other recipe i’m excited about from lobel’s meat bible by stanley, evan, david, and mark lobel.

1/2 medium red onion, chopped
8 scallions, 6 chopped and two thinly sliced for garnish
8 large cloves garlic, sliced
3 scotch bonnet or habanero peppers, halved, stemmed, and seeded
one 1 1/2 in knob fresh ginger, peeled and sliced
5 medium celery ribs
2 T ground allspice
2 t black pepper
2 T fresh thyme leaves
1/4 c soy sauce
starch, like corn or potato (for dredging – optional)
salt
oil
5 lb oxtail, cut crosswise into 1 in thick pieces
4 oz thick country-style bacon
2 medium yellow onions, chopped
3 medium carrots, peeled and sliced
1 lb dried or 2 15-oz cans prepared butter beans, lima beans, fava beans, or pigeon peas
2 T unsalted butter

in a food processor, combine red onion, scallions, garlic, peppers, ginger, 1 rib celery, allspice, pepper, thyme, soy sauce, 1 T of salt, and 2 T oil. process 20 – 30 seconds.

dredge oxtail in corn starch. shake off excess. heat 1/4 c oil over medium-high and brown oxtail 12-15 minutes per batch. watch for burning.

pour paste over oxtail and leave to marinate overnight.

let oxtail come to room temp > 1 h. cook bacon in a little oil on low heat. raise heat to medium and add onion. cook 8 – 10 mins. add oxtail and all of the marinade, stir in 6 1/2 c water, and bring to a simmer over high heat, skimming fat but not spice paste. reduce heat to low, cover, and cook at the barest possible simmer until meat is tender, about 3 1/2 h.

turn off heat and rest stew for 5 m, uncovered. skim fat. add carrots and celery. simmer on medium-low for 1 h.

stir in beans and continue simmering 15 – 30 m or until slightly thickened.

turn off heat, add butter and salt.

serve with white rice, scallions to garnish, and lime wedges

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from lobel’s meat bible by stanley, evan, david, and mark lobel.

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malaysian spiced chicken

July 6, 2014

this recipe is from the book lobel’s meat bible by stanley, evan, mark, and david lobel.

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1 cup thinly sliced shallots
1-inch piece ginger, peeled and thinly sliced
1 T ground coriander
2 t ground turmeric
2 t ground cinnamon
2 t ground fennelseed
1 t ground cumin
1 t black pepper
1/2 t cayenne
1/4 t ground clove
1 T kosher salt
2 t sweetener of your choice
1/2 cup coconut milk
3 lbs chicken thighs, cut in half across the bone (you can ask the butcher to do this if you don’t have a good knife)

mix everything but coconut milk and chicken in food processor or mortar and pestle.

combine everything and marinate in fridge for 3 to 24 hours.

remove from fridge 1 hour before cooking.

fry in an inch of oil at 365 degrees, or cook however you like.

if frying, chicken will be a very dark brown when done (but not burnt)

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from lobel’s meat bible

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