Archive for September, 2012


pumpkin bread pudding with raisins

September 30, 2012

1 cup golden raisins
1/3 cup spiced rum or spiced liqueur, orange or lemon liqueurs like cointreau, or similar
1/3 cup hot water

1 12 ounce day old baguette, cut into 3/4 inch cubes
1 15 ounce can pure pumpkin
4 large eggs
1 1/2 cup blend of milk, half-n-half, cream, coconut milk, kefir, yogurt, almond milk, or whatever you like in whatever proportions you like
1 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon pumpkin pie spice (or mixed allspice and cinnamon with a pinch of clove and nutmeg and mace if you’ve got it)
pinch nutmeg
pinch salt
butter to grease
brown sugar to sprinkle


Preheat oven to 350 degrees
Place raisins in a bowl and cover with rum and hot water; set aside to soak for 20 minutes.
Grease 6 – 10 ounce ramekins (or bread pan)
Sprinkle brown sugar in the bottom of each buttered ramekin; set aside
In a large bowl combine pumpkin, milky stuff, eggs, sugar, vanilla, spices and salt; whisk together
Toss in bread cubes
Fold in soaked raisins
Divide among the ramekins and press down to level
Bake until custard is set in the center and top is golden, about 40 minutes.
Remove from oven and allow to cool slightly


adapted from my sous chef is a dog


not bad hot with ice cream on top, but not my favorite. i prefer my bread pudding a little puddingy, and this was a bit too dry for my tastes. next time maybe i’ll use coconut milk instead of milk for a creamier texture.


vegetarian welsh “glamorgan sausages”

September 29, 2012

glamorgan sausages are a traditional welsh dish.


25g/1oz butter
115g/4oz leeks, trimmed, finely sliced (prepared weight)
175g/6oz breadcrumbs (make them yourself by toasting stale bread and crumbling it!)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
150g/5oz Caerphilly cheese or Welsh Cheddar, finely grated
2 free-range eggs, separated
1 tsp English mustard
½ tsp flaked sea salt
5 tbsp sunflower oil
freshly ground black pepper

melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.

fry on medium heat 10-12 mins, turning regularly.


edit 10/7:

no thyme, parsley, or leeks in the house. subbed in fresh cilantro and mint, dried basil, powdered onion and garlic, and a pinch of coconut powder, and dipped them in corn flour instead of breadcrumbs.

tasted sort of like crunchy fried cilantro bread, and sort of like something weird you’d get at a carnival from the deep-fried corn flour taste. not bad; curious to try them cooked in a real deep-fryer and with the leeks.

great way to use old stale bread. it would be fun for kids, too, since squishing is a required part of the cooking process.


dum aloo

September 26, 2012

dum aloo (steamed baby potatoes)

Baby Potatoes – 30
Onion – 1 medium chopped
Cardamom – 4 slightly crushed
Turmeric Powder – 1/4 teaspoon
Red Chilli Powder – 1 teaspoon
Curd Or Yogurt (or coconut milk, slightly watered down) – 8 oz or 1/4 l
Garam Masala – 1 teaspoon
Cumin Seeds – 1/2 teaspoon

Almonds – 12
White Poppy Seeds – 2 tablespoons
Cardamom – 4
Ground Coriander Powder – 2 teaspoons
Roasted Cumin Seeds – 1 teaspoon
Garlic – 4 cloves
Grated Ginger – 1 tablespoon


Peel the potatoes and soak in salt water (whole) for an hour (I didn’t soak the potatoes). Make a paste with all the given ingredients. Heat some oil and shallow fry the potatoes (whole) till they turn golden, remove and drain the excess oil.

Now heat some oil, add the cumin seeds, cardamom, once they start popping, add the onions, saute till it turns transparent. Then add the turmeric and chilli powders, followed by the ground paste, keep sauteing.

When the mixture starts sticking to the pan, add 2 teaspoons of the curd, keep mixing, repeat the process till you are done with all the yogurt. At this stage add the potatoes, garam masala, water (about 4 cups), salt, mix, cover tightly, reduce heat and cook for 30 mins.


green olive and lentil dip

September 14, 2012

1/2 c dried lentils
1/2 c olives
a few lacto-fermented peas or other veggies
2 T. lemon juice
1 clove lacto-fermented garlic
1 T fresh oregano
1 T olive oil

cook lentils in 1 cup water. drain. combine with everything else in food procesor.

adapted from the detox cookbook by snowball


the book doesn’t discuss it, but i’m willing to bet this is a KILLER sandwich spread.


months later, i just tried a bunch of olives in my bean dip for the first time, along with a mess of raw onion and herbs. highly recommended!


raw tomato sauce

September 13, 2012

1 very large red or yellow bell pepper, deseeded
¾ cup cherry or roma tomatoes
¼ cup sundried tomatoes
1 Tablespoon olive oil
¼ teaspoon salt
a sprig of fresh oregano
a few sprigs of fresh basil
2 dates or honey to taste



adapted from here



today’s fantastic herbed tomato-“cream” raw pasta sauce:

a fistful of sundried tomatoes, soaked for four or six hours
a fistful of cashews, soaked for four or six hours
a huge pinch of fresh oregano
a fistful of fresh basil
a few cloves of garlic
a few turnip greens
a fistful of other assorted fresh herbs
three big locally grown heirloom tomatoes
two locally grown red peppers
a squeeze of lime juice
two pinches of salt
a dash of oil (olive, nut oils, whatever)



September 9, 2012

The Best Chimichurri
adapted by csagourmet from Michael Chiarello

1 bunch fresh flat leaf parsley (twist off and discard the tougher stems at the bottom)
1 handful fresh cilantro (not tougher stems at the bottom)
2 Tbsp. fresh oregano (measured as full leaves, not chopped)
2 medium-large cloves garlic, peeled
1/2 c. red wine vinegar (get good stuff, there’s no cooking here)
1 tsp. salt
1/2 tsp fresh ground black pepper
1 1/2 tsp smoked paprika
3/4 c. extra virgin olive oil (again, get the good stuff)

Put all ingredients except olive oil in a food processor. Purée. Slowly stream in olive oil with the food processor running.


Really delicious! Very complex flavor for something so simple. I served it to my mother with fish. She wasn’t into the idea of it, but once she tasted it, she asked if she could use the leftovers for her lunch the next day. Highly, highly recommended.


saudi kabsa (chicken)

September 9, 2012

according to arabic-food,

Kabsa, in Arabic it is called “كبسة” is a family of rice dishes that are served mostly in Saudi Arabia, and the other Arab states of the Arabian Gulf. Chicken kabsa recipe is one of the most popular dishes in Saudi Arabia. It is considered a staple.


2-3 lbs of chicken parts, or a whole 2-3lb. chicken cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
3 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 3/4ish cup rice
1/4 cup raisins
1/4 cup sliced almonds


Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Top with raisins and almonds.

adapted from arabic-food


made a lot of adjustments. threw in a fistful of dried cranberries with the carrot instead of adding raisins at the end. used a giant can of whole tomatoes instead of two fresh ones and an extra carrot (i used 3; it called for 2). added a half-cup of mixed black and red lentils and an extra cup of water mixed with some of the tomato juice from the can of tomatoes. used less rice and less chicken than was called for.

the carrot, the cranberry, and everything else meld into this sweet and savory otherworldly flavor that makes the individual elements hard to pin down. my housemate said it smelled like thanksgiving – the clove, cranberry, and cinnamon make this autumny.