Shrimp Tacos

A taco is a traditional Mexican dish consisting of a corn or flour tortilla wrapped around a filling. Tacos are usually filled with a combination of meat, chicken, seafood, cheese and vegetables and served with various salsas and condiments. The word taco means ‘plug’ and is thought to have been coined by Mexican silver miners due to its resemblance to an explosive consisting of gunpowder wrapped in paper.

I grew up in Canada eating store-bought hard shell corn tacos. We used to buy perfectly formed Old El Paso plastic-wrapped shells. We would fill these with ground beef topped with thinly sliced iceberg lettuce, chopped tomatoes, grated cheddar cheese, and a little bit of salsa.

It has been years since I had one of these childhood treats, so Cinco de Mayo was a great opportunity to rediscover and re-imagine the taco.  This unconventional version has the perfect combination of spicy, sweet, and salty flavors.


Serves 4

Ingredients

3 tablespoons mayonnaise (reduced or whole fat)
2 limes
1/2 teaspoon sugar
1 jalapeno pepper, finely diced (optional)
1 bunch of cilantro, leaves only, roughly chopped
3/4 pound cooked and peeled shrimp (sliced in half) or other seafood such as crabmeat, lobster, or salmon
12-ounce package coleslaw mix (including green cabbage, red cabbage, and carrots)
1 mango, peeled, cut into thin strips
1/2 small red onion, thinly sliced (optional)
salt (to taste)
12 small tortillas or hard taco shells
Red Rooster chili sauce for serving (optional)

Directions

1. In a small bowl, make dressing by mixing mayonnaise, juice of 1 lime, 1 tablespoon water, sugar, jalapeno pepper, and 1/3 cilantro leaves.
2. Toss shrimp or seafood with 2 tablespoons of dressing until just coated. Set aside.
3. Combine remaining cilantro, coleslaw, mango, red onion, remaining dressing, and salt in a large bowl.  Mix until thoroughly combined.
4. If making soft tacos, warm tortillas in skillet. To serve, spread tortilla or hard taco with chili sauce and fill with seafood and coleslaw mixture. Serve with lime wedges.

Laura's Latkes

This year marks my fifth Hanukkah celebration with my fiancé’s family. In anticipation, I’m sharing his mother’s latke recipe which is the culinary highlight of the holiday. Latkes are potato pancakes common to the cuisines of Eastern, Central and Northern Europe. Similar creations can be found in Persian, Indian and Korean cuisine. Latkes are traditionally eaten by Ashkenazi Jews during Hanukkah.

Many dishes associated with Hanukkah are fried in oil since the miracle of the holiday involved oil. According to tradition, the Maccabean rededication of the Second Temple in Jerusalem was celebrated with an eight day ceremony. The observance required that a menorah be continuously lit, but there was only enough oil for one night because the Temple had been desecrated. Miraculously, the oil lasted for eight days.

Other traditional dishes are doughnuts (especially sufganiyot), fritters, and cheese. For another Hanukkah recipe, check out my shortbread cookies.

Ingredients
3 Yukon Gold potatoes, shredded or grated (not mashed)
3 red potatoes, shredded or grated (not mashed)
1 large onion, finely chopped
2 eggs
1/2 cup matzo meal
1 teaspoon salt
peanut oil, for frying

Directions
1. Take 1 cup of the shredded Yukon potatoes and further shred in a food processor. This will aid in binding the latkes. Add it back to the potato mixture.
2. In a big bowl, mix all the ingredients (except oil) with your hands. Let the mixture sit for 10 minutes.
3. Heat a skillet with oil 1/2-inch deep over medium high. The oil should not be smoking. Hot oil sears the latke and prevents it from absorbing too much additional oil.
4. Drop two tablespoons of potato mixture into the hot oil. Release the mixture so that it forms a latke about 3 inches in diameter. Latkes should be fried for 3-5 minutes on each side until dark golden brown. Flip over and fry the other side as well. Fry 3-5 latkes at a time depending on the size of your skillet.
5. Drain on paper towels to remove some of the oil.
6. Repeat with remaining mixture. Replenish oil as needed.
7. Serve warm with apple sauce and sour cream.

Squash and Blue Cheese Risotto

Risotto is a rice dish originating in Northern Italy. The rices used to make risotto are characterized by high starch, low amylose and round medium grains – very different from the white rice most commonly consumed in the United States. The most common risotto rices used in Italy are Carnaroli or Vialone, though in American grocery stores Arborio is most more widely available. This is less desirable that the other varieties as it has less starch and is less firm.

To make risotto, first onions or shallots are sautéed in olive oil in a process called soffritto. Then the rice grains are added and coated in oil or butter in a process called tostatura. Hot stock is then added in small quantities while stirring the risotto. The agitation releases starch from the rice grains which forms a thick liquid. The final step is mantecatura when butter/oil and cheese are added and stirred vigorously to create a creamy sauce.

This risotto is adapted from a British recipe. Risottos tend to be mild but this one has strong flavors. The saffron provides fragrance, the squash creaminess, the Gorgonzola some bite, and the pecans a crunchy texture. Many Americans are intimidated by risotto because rumors abound that it must be stirred for several hours. New York Times food critic Mark Bittman dispels this myth.

In Italy risotto is served as a primi piatti (first dish) instead of pasta; secondi piatti (second dishes) generally consist of meat or fish. In America risotto is often served as a main dish, though is sometimes served as an appetizer or side dish.


Serves 6-8 as a main dish

Ingredients
6 cups vegetable or chicken low-sodium stock (do not use bouillon cubes)
1 pinch of saffron
3 tablespoons olive oil
1 large onion, chopped
3 teaspoons crushed garlic
1 lb squash, peeled, seeded and chopped
3 tablespoons butter
2 cups Arborio or other risotto rice
1 cup dry white wine
8-12 ounces crumbled Gorgonzola cheese (or another mild to medium blue cheese)
1/2 lb toasted pecan halves
salt and pepper to taste
fresh Parmesan cheese (optional)

Directions
1. In a medium pot warm stock until simmering. Add saffron and stir well.
2. In a larger, heavy-bottomed pot on low heat sauté onion in olive oil until soft (about 10 minutes).
3. Add garlic and squash and cook until slightly soft.
4. Add the butter and rice. Stir until the grains are well coated.
5. Add wine and stir until absorbed (about 1 minute).
6. Add 1 cup of warm broth and stir until it has almost been absorbed. Continue adding broth, 1/2 cup at a time and stirring occasionally until absorbed. The process should take about 20 minutes but check the rice after 15 minutes. The grains should be al dente and will continue cooking once removed from the heat.
7. Once the risotto is cooked, stir in the Gorgonzola. Fold in half of the pecans and use the other half to garnish the dish before serving. Add salt, pepper and finely grated Parmesan cheese to taste.

Semolina Pudding (Siro or Sooji Halwa)

In a previous posting I mentioned semolina pudding (also called siro or sooji halwa) which is a common treat in South Asia. This pudding can be served for breakfast, as an appetizer (sometimes with papadums), or as a dessert. I recently made this in celebration of Divali.

Ingredients
2 1/2 cups whole milk (can substitute 1% or 2% milk)
3/4 cups granulated sugar
2 pinches of orange food powder or several drops of orange food color
1 1/2 sticks unsalted butter
1 cup semolina
1/2 cup boiling water
1/4 teaspoon saffron
1/2 teaspoon ground nutmeg
3/4 teaspoon cardamom
1/2 cup evaporated milk (optional)
2 tablespoons chopped pistachios
2 tablespoons chopped almonds

Directions
1. In a deep pot, bring milk, sugar and color to a boil over medium heat.
2. At the same time in another pot over medium heat, sauté semolina in butter until light golden brown. This will take about 10 to 15 minutes.
3. Remove semolina from the heat. Wearing oven mitts, carefully add boiling water (the semolina will bubble and splatter). Stir well.

4. Quickly add nutmeg, cardamom and saffron to warm milk and mix well. Return semolina to heat and add warm milk mixture. Stir until the mixture thickens.

5. Add evaporated milk and continue to stir well until mixture is the consistency of pre-baked cornbread batter.
6. Garnish with nuts. You can also garnish with shredded coconut, white poppy seeds and/or raisins.
7. This dish can be frozen for up to two months. To defrost, place in fridge overnight. Reheat over low heat by adding several tablespoons of water and stirring well. Alternately, add water and reheat in the microwave.

Cherry Apricot Salsa

Cherry season is in full swing in New York – from Hamptons road-side stands to suburban barbeques, I’ve been inundated with these juicy, red orbs.

Cherries originated in Anatolia, in what is present day Turkey. They were brought to Rome in antiquity from the town of Cerasus (present day Giresun) from which the word cherry is derived. In addition to their fruit, cherry trees are known for their beautiful flowers.

Most cherry cultivars are derived from the wild cherry; the sour cherry, a separate species, is mostly used for cooking. Cherries contain anthocynanins which are antioxidants that are thought to reduce pain and inflammation. Turkey leads world production of cherries, followed by the United States, Iran, Italy and Russia.

I recently remembered a delicious cherry salsa that my friend Karen made years ago in Boston. It requires some heavy chopping (and pitting cherries, which can be difficult), but is a great starter for an outdoor meal. I made the salsa on Friday for a picnic we had with our friends Annika and Christoph in Carl Schurz Park.

The key to success is to use ripe fruit, especially ripe apricots. Mine were a bit too firm, but the salsa still went over well. You can keep it for up to three days but it is best served fresh. Leftovers can also be used as a tangy complement to grilled chicken.

Remember that cherry juice can stain clothing so don’t wear white. The best way to remove a cherry stain is to put the clothing in boiling water.

Ingredients
3/4 lb ripe fresh cherries, pitted, quartered
3/4 lb ripe fresh apricots, pitted, diced (to size of cherry quarters)
3 green onions, thinly sliced
2 tablespoons basil, finely shredded
2 teaspoons fresh thyme
1 lime, juiced
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon garlic paste or minced garlic
1/2 teaspoon salt

Directions
1. In a large bowl mix cherries, apricots, green onions, basil and thyme.
2. In a small bowl beat together lime juice, orange juice, honey, garlic and salt.
3. Pour juices over fruit and mix well. Store in the refrigerator overnight to allow the flavors to mingle.
4. Serve at room temperature with tortilla chips.

Vegetable Samosas

Samosas are wildly popular among Indians and are commonly served as appetizers or snacks. They are also loved by non-Indians, which makes them a good item to serve in mixed crowds, even with relatively unadventurous eaters. Who doesn't like deep fried stuffed pastry?

In the Ismaili community, we make samosas that are relatively small (3-4 inches on the edge), flat and have a medium-thick pastry. Those of you living in North America are probably more familiar with the baseball sized, thick-pastry variety which are served in Indian restaurants. When I was young my mom would make meat and vegetable samosas from scratch. Later on, we would buy uncooked versions and fry them up for our guests. My mom, who is a health nut, started to bake them, which was much healthier and prevented a 'deep fried smell' in the house. While the recipe below is not hers, I take insipiration from her artery-friendly methods.

Although most commonly associated with India, samosas originated in Central Asia before the 10th century, and were introduced into the Indian subcontinent by traders in the 13th and 14th centuries. The word can be traced to the Persian word sanbosag. Other names include sanbusak in Arab countries, samsa in Turkik languages, sambosa in Afghanistan, sambusa in Iran and chamuça in Goa and Portugal. Due to migration and globalization samosas are now popular in Southeast Asia, East Africa, United Kingdom, North America and the former Portuguese colonies of Africa.

Samosas are usually triangle-shaped pastry shells stuffed with vegetables, potatoes or beef. Variations abound including chicken, fish, lamb, pork, pumpkin, paneer or cheese. Apparently, sweet versions are also produced in some places. In addition to different fillings, the pastry varies significantly from delicate phyllo dough to thick pastry crusts.

Traditionally samosas are deep fried, though in many Western countries they are now baked. I would not recommend frying this phyllo version due to the delicacy of the pastry. If you want deep fried samosas, use commercially available samosa wrappers (you can also use spring roll pastry or wonton wrappers) which are made from a thicker dough. Samosa are usually served with chutney. I prepared a tamarind version but mint or coconut/cilantro chutneys are also popular.

Makes 36 small samosas

Ingredients

Tamarind Chutney
2 cups hot water

2 1/2 tablespoons tamarind concentrate

1 cup packed dark brown sugar

1 teaspoon salt

1/2 teaspoon cayenne

1 teaspoon cumin

Samosas
3/4 pound red potatoes, cut into 1/2 inch pieces
2 tablespoons oil (canola or corn)
1/2 teaspoon mustard seeds
5-8 curry leaves
1 small onion, finely chopped
2 cups frozen mixed vegetables (peas, corn and carrots), defrosted to room temperature
2 teaspoons garlic
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne, or to taste
1/2 teaspoon garam masala
1 tablespoon lemon juice
handful of cilantro leaves, chopped
1 to 2 sticks (1/2 cup to 1 cup) unsalted butter, melted (butter substitute or olive oil for vegans)
8 ounces phyllo pastry dough (9 x 14 inch sheets), thawed overnight in the fridge

Directions
1. To make the tamarind chutney place all of the ingredients in a medium bowl or large lidded jar. Mix or shake well. The chutney can be prepared ahead and will last in the refrigerator for a week or frozen for three months. To defrost, thaw overnight in the fridge.
2. To make the samosas, boil potatoes until almost cooked. Cool to room temperature. Can be done a day in advance but make sure potatoes are at room temperature for this recipe.
3. In a large pot, heat oil on medium. Add mustard seeds and curry leaves. When mustard seeds pop, add onions, potatoes and vegetables. Cook on low heat until tender.
4. Add the next eight ingredients and continue cooking for 2-3 minutes.
5. Remove from heat and set aside to cool to room temperature. Once cooled, add cilantro and mix well. Set aside samosa filling.
6. Melt one stick of butter in the microwave or on the stovetop. Once melted, unpack and unroll the phyllo sheets. Cover the sheets with a damp (not wet) towel to keep them from drying out. You will have to work quickly once the phyllo is unwrapped.
7. Place one sheet of phyllo on a clean work surface (a cutting board works well) and brush liberally with butter. Place another sheet on top and brush with butter. Cut the sheets into strips that are approximately 3 inches wide and 9 inches long.
8. Make sure the strips are laid out vertically. At the end of one strip place 1 to 2 tablespoons of samosa filling. Fold one corner in to fully cover the filling (thus forming a triangle tip). Now fold over the section containing the filling twice, making sure to keep it from falling out. Brush all visible surfaces with butter before folding once more. Fold the remaining phyllo over and use additional butter/oil to seal the samosa. Melt more butter if necessary. Click on this recipe for Spanakopita Triangles to see photos of the process step-by-step.
9. Place samosas (seal on the bottom) on two parchment or foil-lined baking sheets. Cover with a damp towel until ready to bake. [see second image above]
10. Repeat with other strips of phyllo and then with all phyllo sheets.
11. Bake at 375F for 20-25 minutes or until golden brown. Serve warm.
12. Leftovers can be refrigerated and reheated in a toaster oven or oven (do not use a microwave as samosas will become soggy). Alternately, unbaked samosas can be frozen immediately and baked when needed (bake from frozen, do not thaw first).

Simple Guacamole

Mexico is getting a bad rap this week as the epicenter of the soon-to-be pandemic H1N1 (aka Swine) flu virus. To balance out the hysteria, especially of those who advocate sealing off the U.S.-Mexico border, I want to highlight one of the great things that has come to us across that border (or maybe it was through the 1848 cession/annexation of Northwestern Mexico, which is now the American Southwest).

In any case, many Mexican dishes have become adapted or served as inspiration for American cuisine, including quesadillas, tamales, fajitas, chilli, tacos, churros and burritos... I could go on. Guacamole, an avocado-based relish or dip, is a great accompaniment to several of these dishes and many others.

The name guacamole comes from an Aztec dialect via the Nahuatl meaning avocado sauce. Traditionally, it was made by mashing avocados in a mortar and pestle and adding tomatoes and salt. Many restaurants prepare guacamole at the table using a traditional molcajete, which is a large mortar and pestle made from lava rock.

Some versions contain lime/lemon juice, chilli peppers, garlic, cumin, cilantro and onions. I once made a recipe from Martha Stewart’s magazine containing fruit chunks including grapes. Yuck! In addition to the above dishes, guacamole is often served with tortilla chips or as a topping for toast, burgers, baked potatoes, grilled meat, eggs and sandwiches.

Why not plan a Mexican-style meal this Tuesday in honor of Cinco de Mayo? ¡Viva México!


Ingredients
1 lime, juiced
2 avocados
1/2 white onion, finely diced
2-3 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
2 tablespoons cilantro, thinly sliced

Directions
1. Put lime juice into a medium bowl. The lime will prevent rapid browning of the avocado.
2. To remove avocado flesh, slice avocado in half. Turn the halves in opposite directions to separate. Gently peel the skin off each half – it may help to slice the pieces to make it easier to remove the skin. Cut avocado into small cubes and place in the lime juice.
3. Using a fork, mash the avocado slightly. Leave it chunky - do not make it into a sauce. Add the remaining ingredients and mix well.
4. Guacamole will brown if left out too long. Some claim that leaving the avocado pit in the guacamole overnight will prevent this but it has not worked for me. Therefore I suggest you serve and consume immediately.

Sautéed Scallops with Summer Relish

Scallops are marine animals found in all of the world’s oceans. Closely related to clams, oysters and mussels, scallops are active swimmers and have the distinction of being the only migratory bivalves (two-shelled mollusks).

The term scallop comes from the ancient port of Ascalon which is modern day Ashkelon, Israel. The shell has become associated with Saint James the Greater, a disciple of Jesus. It is also a symbol of fertility - images of Venus, the Roman Goddess of fertility and love, are often associated with the scallop. The most well known example is Botticelli’s The Birth of Venus. As a testament to its enduring appeal, in 1988 the scallop was named the official shell of New York state.

Scallops are popular in Western and Eastern cuisine. In the United States and Europe they are often sautéed (as in this recipe) or breaded and fried. In Japan scallops are served fresh in sashimi, sushi or soup. In China dried scallops, known as conpoy, are used to flavor sauces, stir fries and rice porridge.

In anticipation of summer, this recipe can provide a fresh and tangy start to your meal.


Serves 4 as an appetizer

Ingredients
1/2 ripe mango, peeled and diced
1/4 red bell pepper, minced
1 green onion, minced
1/8 red onion, minced
handful of cilantro, finely chopped
5 tablespoons olive oil
juice of 1/2 lime
1 teaspoon honey
few drops of Tabasco or other spicy sauce
1 lb sea scallops (about 16)
salt and pepper, to taste
1/2 lemon, cut into wedges

Directions
1. In a small bowl, mix mango, pepper, onions and cilantro. Set aside.
2. In another bowl, mix 2 tablespoons of olive oil, lime juice, honey and Tabasco. Pour over mango mixture. If making in advance, mix the two just before cooking the scallops.
3. Heat remaining olive oil in a large skillet. Sauté scallops over medium heat, about 2-3 minutes on each side.
4. Season scallops with salt and pepper. Serve topped with mango relish. Squeeze a wedge of lemon over each plate before serving.

Persian Herb Frittata (Kuku)

Next Saturday, March 21, marks the first day of spring and the beginning of the Persian new year. Nowruz/Navroz, or new day, is celebrated in Iran as well as parts of Central Asia, South Asia, China, Eastern Europe, Turkey, the Caucasus and by people who trace their origin to these parts of the world.

In Iran Nowruz is observed with spring cleaning, purchase of new clothes, haircuts and gift exchange. A table is set with seven auspicious symbols, known as haft-sin, including sprouts symbolizing rebirth, sweet pudding symbolizing affluence, dried fruit symbolizing love, garlic symbolizing health, apples symbolizing beauty and health, sumac berries symbolizing sunrise and vinegar symbolizing age and patience. Many other items may also be added including candles, books and decorated eggs. Families spend the twelve day celebration visiting friends and family and on the thirteenth day finish with a picnic. In the Ismaili tradition, which I grew up in, the event is marked communally in the mosque.

Kuku is commonly served during Nowruz since it incorporates herbs and eggs which symbolize fertility. Akin to a Persian frittata, kuku is traditionally flavoured with advieh (a spice mixture containing dried rose petals). This version uses items likely to be in your pantry.


Serves 8-12

Ingredients
1 cup scallions

1 cup packed spinach (about 3 ounces)

1 cup parsley

1 cup cilantro
1 cup fresh dill

16 eggs
3 garlic cloves, minced
3/4 teaspoon cinnamon

3/4 teaspoon cardamom

1 1/2 teaspoons cumin
1/4 teaspoon nutmeg
1 1/2 teaspoons salt
1 teaspoon black pepper, fresh ground

1 teaspoon baking powder

Directions
1. Preheat oven to 350 F. Line a 13x9 inch baking dish with parchment. Butter the bottom and sides of the dish.
2. Finely chop the first five ingredients and combine in a large bowl. You can use a food processor to save chopping time.
3. Beat eggs in a medium bowl and then add remaining eight ingredients. Mix well.
4. Add egg mixture to greens until thoroughly combined.
5. Pour into baking dish and bake for 45 minutes or until firm in the center.
6. Serve warm or at room temperature.

Stuffed Zucchini with Spicy Eggplant Ragout

I’ve featured a couple of stuffed ‘vegetable’ recipes on this blog –mushrooms and peppers, though neither are technically vegetables. Today I’m featuring yet another fake vegetable, the zucchini, which is an immature fruit. I’ve written about zucchinis in another post so will not repeat myself. However, in re-reading that entry I realized that I never posted my zucchini bread recipe. I’m going to make it tomorrow for a friend who is visiting from San Francisco and will have it up on Treat a Week in the next few weeks. Vive lo zucchini!


Serves 6 as an appetizer, 3-4 as a main dish

Ingredients

Stuffed Zucchini
2 tablespoons olive oil
2 teaspoons garlic, minced
1 medium onion, diced
1 1/2 cups ricotta cheese, regular or partly skimmed
1/3 cup parmesan cheese, grated
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 cup flavored bread crumbs
1 egg, lightly beaten
3 medium zucchinis
1/2 cup mozzarella, shredded

Spicy Eggplant Ragout
3 tablespoons olive oil
1 teaspoon garlic, minced
1 medium eggplant, cut into 1/4-inch cubes
2 cups (1/2 bottle) high quality garlic or spicy prepared pasta sauce
4 sundried tomatoes (preserved in oil), thinly sliced
2 tablespoons capers
1/2 pepperoncini
1/4 teaspoon Tabasco (or to taste)

Directions
1. Preheat oven to 375 F.
2. To make the stuffed zucchini, in a large skillet over medium heat sauté garlic in olive oil until fragrant. Add onion and sauté until translucent. Set aside.
3. In a medium bowl, mix the next ten ingredients. Add the sautéed onions once they’ve cooled.
4. Wash zucchinis and chop off the ends. Slice in half lengthwise. Using a teaspoon, melon baller or paring knife, remove the inner flesh containing the seeds.

5. Fill the zucchini halves with the ricotta mixture. Place the zucchini in an oiled Pyrex baking dish. Sprinkle with mozzarella.
6. Bake for 30 minutes or until the ricotta mixture is set and the mozzarella has melted.
7. While the zucchinis are baking, make the eggplant ragout.
8. In the same large skillet on medium heat, sauté garlic in olive oil until fragrant.
9. Add eggplant and sauté for 8-10 minutes, stirring frequently. Add pasta sauce and cook for 4 more minutes. Reduce heat and add the remaining ingredients. Cook for a further 2 minutes. Turn off heat and keep the skillet covered.
10. By now the zucchinis should be baked. Broil them on low heat for 3-4 minutes or until the mozzarella begins to turn brown. Remember to leave the oven door open during broiling.

11. Serve the zucchini topped with eggplant ragout.

Beer and Chocolate Chili

Chili, also known as chili con carne, is a stew traditionally made from beef, chili peppers, garlic, onions and spices. The origins of chili are unclear, but it seems to have been invented in Mexico in the mid to late nineteenth century. It was a popular way to use leftovers and to stretch available meat. One theory holds that it was served as a complimentary side dish at saloons before becoming a free-standing meal.

Today chili is primarily associated with Texas and is the state’s official dish. It became popular as a street food in San Antonio, where it was sold by women who became known as ‘chili queens’. Health department regulations ended this practice, after which chili parlors became popular. The dish acquired a national and international profile at the 1893 World's Columbian Exposition in Chicago where it was served at the San Antonio Chile Stand.

Traditional Texan chili contains no beans, tomatoes or other vegetables. Purists have coined a popular phrase to underline this fact, “If you know beans about chili, you know chili ain’t got no beans.” However, these ingredients are now widely used in chili recipes to stretch portions, accommodate vegetarians or provide variety. Some recipes substitute beef with turkey, chicken, venison or other game meat. Vegetarian versions are also popular. Regional variations incorporate rice or macaroni, and many use ‘secret’ ingredients including fruit, alcohol, sweeteners, coffee, chocolate, peanut butter, spices or vinegar.

Chili is now served in a variety of ways including on spaghetti, baked potatoes, hot dogs, rice, corn chips or French fries. The dish has become a staple at Super Bowl parties. Its popularity has spread and chili is now available in France, Denmark, Sweden, Canada, United Kingdom, Japan and Australia.


Serves 6-8


Ingredients
4 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
2 medium yellow onions, chopped
1 green bell pepper, diced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds spicy ground turkey
2 tablespoons tomato paste
1 teaspoon chili pepper flakes
1 ounce package spicy taco seasoning mix
1 teaspoon salt, or to taste
2 teaspoons chili powder
1 ounce dark chocolate or 1 tablespoon cocoa powder
1 (12 ounce) bottle of lager-style beer or chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
Sour cream, shredded cheddar cheese or sliced scallions (all optional), for garnish

Directions
1. Heat half the olive oil in a large, heavy, preferably non-stick pot over medium-high heat. Add the garlic, onion, bell pepper, oregano and cumin and cook, stirring, until fragrant, about 3 minutes. Remove and set aside.
2. Heat remaining olive oil. Add the turkey, breaking it up with a metal or plastic spoon, and cook until the meat is no longer pink, about 3 minutes.  Add back the onion and bell pepper mixture.

3. Stir in the tomato paste, chili pepper flakes, taco seasoning, salt, chili powder, and chocolate or cocoa powder; cook 1 minute more.

4. Add the beer and simmer on medium heat for 8-10 minutes.
5. Add the tomatoes and their juices, kidney beans, and black beans. Bring to a boil and cook uncovered, stirring occasionally, for about 10 minutes.
6. Serve garnished with sour cream, cheddar cheese or sliced green onions. Serve with warn cornbread.
7. Store covered in the fridge for one week or in an airtight container in the freezer for three months.

Peanut Butter Soup

Many of you have been experiencing an Arctic cold front this week. My recommendation is homemade soup. This recipe, adapted from the Moosewood cookbook, is delicious served with buttermilk cornbread.


Serves 8 as a starter, 4-6 as a main dish

Ingredients
2 tablespoons vegetable oil
3 medium onions, coarsely chopped
1/2 teaspoon cayenne or to taste
2 tablespoons ginger, grated
1 large carrot, sliced
2 medium sweet potatoes, coarsely chopped
4 cups water
2 cups tomato juice
1 cup smooth peanut butter
3 green onions, chopped

Directions
1. Heat oil in a large pot and sauté onions until translucent. Add cayenne, ginger and carrots and sauté for 3 minutes.
2. Add sweet potatoes and water, and bring to a boil. Cover the pot and simmer until the vegetables are tender. Cool for a few minutes.
3. Add the tomato juice and peanut butter and puree in a blender or use an immersion blender.
4. Return to the pot and reheat gently.
5. Serve garnished with green onions.

Stuffed Bell Peppers

Over the past several months we have made stuffed zucchini on two or three occasions. It was the next recipe in our dinner schedule, but a recent visit to the doctor made us reconsider the cheesy stuffing high in saturated fat. We decided to come up with a healthy alternative and settled on brown rice. We supplemented it with zucchini, olives and a bit of mozzarella. Later, we realized this would be a great way to use up leftover rice (in fact, we found some such rice in our fridge after we made a new batch).

Instead of zucchini we used bell peppers, also known as sweet peppers, capsicum or simply peppers. In some European countries they are called paprika, which is also the name of the spice made from its dried fruit that has become synonymous with Hungarian cuisine. They are native to Mexico, Central America and northern South America, and were spread to Asia and Europe by Christopher Columbus who took their seeds to Spain in 1493. Bell peppers are most commonly green in color, though red, orange and yellow fruit are commonly available. More rarely, they can be white, brown, blue or purple. The color depends on the cultivar and time of harvest. While styled as vegetables, bell peppers are actually fruit.

The word pepper has its origins in Sanskrit. It is a confusing term since it can refer to plants in three different groups: the pepper family which is known for the dried and ground berries of plants including black pepper and cubeb; the myrtle family including allspice and the West Indian bay tree; and the nightshade family which is known for the multi-colored fruit of plants including bell pepper, and many types of types of chili peppers. The term pepper has also been used to refer to trees described as pepper trees and pepperwood trees, which are so named because they have traits similar to other plants we refer to as pepper, such as having spicy leaves or producing berries that are dried and ground into spices.

This recipe makes a great appetizer, or can be a satisfying main dish served as a double portion with a hearty salad. Great for people with celiac disease and can be adapted for vegans by skipping the cheeses, using a substitute, or topping with hummus.


Serves 8 as appetizer, 4 for main meal

Ingredients
4 large red bell peppers
2 teaspoons garlic paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon red pepper flakes
6 ounce zucchini, grated
1/2 cup olives, chopped (optional)
3/4 cup bottled tomato pasta sauce
1 cup brown rice
1 cup mozzarella, partly skimmed
1/4 cup grated Parmesan (optional)

Directions
1. Cook the rice and set aside to cool.

2. Preheat oven to 400 F.

3. Cut peppers into half lengthwise or widthwise. Remove stems, seeds and membranes.
4. Blanch in boiling water for 3 minutes to soften.
5. In a large bowl, mix the remaining ingredients including half the mozzarella but not the Parmesan.
6. Scoop mixture into peppers and top each with remaining mozzarella. Sprinkle with Parmesan.
7. Place peppers in a lightly sprayed baking dish. Bake for 15-20 minutes or until cheese is bubbling and slightly brown.

Summer Beet Salad

I have to admit that I had never been a big fan of beets – I thought of them as red potatoes, and I don’t like potatoes. However, this summer I prepared them at home for the first time and was surprised at how tasty they were, especially complemented with goat cheese, oranges and nuts. Given my sweet tooth, it’s surprising that beets aren’t a favorite since they contain more sugar than any other vegetable including carrot and sweet corn. Beets have 8-10% sugar while the closely related sugar beet can contain 15-20% sugar.

Beets (also known as garden beets or blood turnips) have been part of the human diet for millennia. Five thousand year old beet remains have been found at the ancient city of Thebes in Egypt and at a Neolithic site in the Netherlands. Domesticated beets are referenced in Roman and Jewish literary sources as far back as the 1st century BC. The garden beet is Beta vulgaris subspecies vulgaris, while chard (often called Swiss chard) is the closely related Beta vulgaris subspecies cicla, grown primarily for its leaves. They have both evolved from the sea beet which is Beta vulgaris subspecies maritima.

The Romans used beets as a remedy for fevers and constipation. They were also considered an aphrodisiac – substantiated due to their high boron content, which plays a role in the production of human sex hormones. More recently, beet juice has been shown to reduce blood pressure. Its properties as a panacea, however, have been overstated. South Africa’s Health Minister, now jokingly referred to as Dr. Beetroot, preposterously suggested beets and other vegetables as alternatives to antiretroviral drugs in the treatment of HIV/AIDS patients. Consuming beets can have unusual side effects such as causing red urine (known as beeturia) or red stool. Don’t worry – neither of these conditions is harmful.

Beets can be eaten steamed, roasted, pickled, canned or served raw. They can also be distilled into wine or spirits. Beet pulp is sometimes fed to horses, and the beet pigments are widely used as a food colorant.


Serves 4

Ingredients
3 medium beets (about 1 1/2 lbs)
6 ounces lettuce, washed and dried
1 blood orange, peeled, slices cut in half
4 ounces goat or feta cheese
1/3 cup toasted walnuts or hazelnuts, coarsely chopped (optional)
2 tablespoons chives, finely chopped
4 tablespoons olive oil, plus more for roasting
2 tablespoons balsamic vinegar
2 tablespoons orange juice
salt and fresh-ground black pepper, to taste

Directions
1. Wash and peel beets. Cut into 1/2-inch cubes. Note: beet juice is dark red and stains clothes and hands easily. In a glass or metal baking dish, toss beets with olive oil, salt and pepper.
2. Cover with foil and bake at 350F for 30-45 minutes, or until the beets are tender. Cool to room temperature. The beets can be roasted a day in advance. [second photo above]
3. On salad plates, mound the lettuce. Top with roasted beets, orange pieces, and cheese. Sprinkle with nuts and chives.
4. In a tight-lidded screw-top jar, mix olive oil, balsamic vinegar, orange juice, salt and pepper. Shake well and pour over salads.

Pizza Melanzane

As most people know, pizza originated in Italy but it has reached global popularity via the United States where it is one of the most common foods. Pizza was invented in Naples and the local style, Neapolitan, is still among the most well-known. It is usually made with San Marzano tomatoes, basil and buffalo mozzarella on a very thin wheat crust that is flash baked for 90 seconds. Other regions of Italy use additional toppings including sausage, ham, mushrooms, artichokes, olives, and other cheeses.

Americans have invented a bewildering number of local, ethnic and personalized variations that would perplex many Italians. Most famous among these are New York-style that has a thin, soft crust, and Chicago deep-dish that has a thick (sometimes stuffed) crust. Others include Greek pizza (containing feta, Kalamata olives and olive oil), Taco pizza (using Taco sauce, shredded beef, lettuce, tomatoes, avocadoes, cheddar cheese) and Hawaiian (topped with ham/bacon, pineapple and mozzarella). California-style pizza, invented at the Chez Panisse restaurant in Berkeley, incorporates non-traditional ingredients. One of their most popular versions is a Thai chicken pizza with peanut sauce.

I’ve seen a melanzane pizza on many restaurant menus, and its use of the Italian word for eggplant signals authenticity. However, it may be another American invention rather than a true Italian variation. Regardless, it was delicious and very easy.

Serves 2 as a main dish, 4 as an appetizer

Ingredients
2 tablespoons of olive oil
1 teaspoon garlic, minced
4 to 6 ounces eggplant, diced (about 1 to 1 1/2 cups)
1 pizza crust (prepared (e.g. Boboli or Trader Joe’s), store-bought pizza dough, or homemade)
8 ounces tomato pizza sauce (store-bought - I like the Scalfani brand) or homemade
4 ounces mozzarella, shredded
1/2 cup basil leaves, thinly sliced or torn
1 large tomato
oregano (optional)

Directions
1. In a skillet over medium heat, sauté garlic in olive oil for 1 minute or until fragrant. Add eggplant and sauté for 5-7 minutes. Initially the eggplant will absorb all of the oil, and as it cooks it will release some moisture. Set aside and cool to room temperature.
2. Preheat oven.
3. Prepare pizza crust according to directions (if appropriate). Spread pizza sauce leaving a 1-inch crust. Sprinkle with mozzarella.
4. Top with basil, cooked eggplant and tomato slices. Sprinkle with oregano.
5. Bake according to directions, usually about 10-12 minutes at 400F (less if the crust is very thin).

Bekah's Turkey Meatballs

Meatballs are traditionally found in cuisines throughout Europe, Middle East, and South and East Asia. Largely through the European culinary heritage, they are also staples in North and some parts of South America. In a number of cultures, the term for meatballs is derived from the Persian word kufta which means "to beat" or "to grind". Examples include the term kofta (India/Pakistan), keftes (Greece) and qofte (Albania). The Spanish word is albóndigas, derived from the Arabic word al-bunduq which means hazelnut (referring to their shape). Albóndigas were introduced to Spain during the period of Muslim rule. Similar words are used in Portuguese and Tagalog.

Meatballs are typically made with beef or pork though many other kinds of meat are used including veal, reindeer, lamb, chicken and turkey. They are usually a combination of ground meat, grain (breadcrumbs, rice, bulgur), vegetables or onions, eggs and spices/seasonings. Some varieties contain cheese. They can be fried, baked, boiled or steamed and served on their own, or in a sandwich, gravy, soup or pizza.

This recipe comes from my friend Bekah. She made these delicious meatballs for dinner when we visited her in Montreal this summer. I tried them last week when I had visitors from Rome and Chicago. They were a hit. Don’t skip the yogurt sauce – it’s a key element of the meal.

Makes 15-20 meatballs

Ingredients
Yogurt Sauce
1 cup plain yogurt (whole or low-fat)
1/2 lemon, juiced
1 clove of garlic, minced
1/2 teaspoon salt
cayenne powder, to taste

Meatballs
1 cup bread crumbs
1 medium onion, finely diced
1/2 cup golden raisins
1/2 cup cilantro, chopped
1 teaspoon salt
1/2 teaspoon cumin
1 egg, lightly beaten
1 lb ground turkey
1-2 tablespoons olive oil

large lettuce leaves, to serve

Directions
1. To make the yogurt sauce, in a small bowl mix all the ingredients and set aside.
2. To make the meatballs, in a large bowl, mix the first six ingredients with a spoon. Add the egg and mix well. Then add the turkey and use your hands to incorporate with the dry ingredients.
3. Roll into 1-inch meatballs. [see photo above]
4. Place olive oil in a large skillet over medium-low heat. Cook meatballs, turning occasionally, until well-browned on all sides. To make sure the meatballs are tender and fully cooked, add 1/4 cup water to the skillet and cover to steam the meatballs for about 5 to 7 minutes. To test for doneness, cut the largest meatball in half and make sure there is no pink meat in the center. If there is, continue to cook.
5. Serve meatballs rolled inside lettuce leaves and generously drizzled with yogurt sauce. Serve with cous cous, flatbread and a salad.

Double or triple the recipe - if you make a big batch freeze most of the meatballs raw for a future meal, and freeze a few cooked so they can be used on a whim to add heft to a marina sauce or for a midnight meatball sandwich. Frozen raw meatballs should be defrosted overnight in the refrigerator and cooked well.

Cucumber Hummus Canapés

Canapés refer to small finger foods that include a base, spread, main item and garnish. The base is traditionally sliced bread, but can also be a cracker or puff pastry. The bread is often shaped and toasted or sautéed. It is then covered with a butter or cream cheese-based spread and topped with cheese, fish, meat, caviar, vegetables, foie gras, herbs or any other toppings and garnishes.

The term canapé comes from the French word for “sofa” since the base serves as a resting place for the spread, toppings and garnishes. In modern interior design, the term has become synonymous with sofa, though it also refers specifically to a distinctly-shaped 18th century, carved wood and upholstered French settee.

I borrowed and slightly adapted this simple recipe from my friend Tasneem. Cucumber slices make a great summer base for canapés, especially if you are looking to eat fewer carbs or calories. This recipe uses capers and parmesan but there are countless creative options for toppings these cucumber hummus bases including whole olives, olive tapenade, harissa, sundried tomatoes and cubes of feta cheese. You could also top the cucumber with cream cheese and garnish with smoked salmon.

Ingredients
1 cucumber
1 - 2 cups hummus
4 - 6 ounces parmesan cheese, cut into small chunks
capers (optional)

Directions
1. Slice the cucumber into 1/4 inch pieces. You can peel the cucumber if you prefer.
2. Top with a dollop of hummus – anywhere from a teaspoon to a tablespoon depending on your taste and the area of the cucumber slice.
3. Garnish with a chunk of parmesan cheese and a few capers. If you would rather use less cheese, grate it and sprinkle it on top.

Simple Chicken Quesadillas

The quesadilla (literally translated as “little cheesy thing”) is a Mexican and Tex-Mex dish consisting of pan-fried tortilla(s) sandwiching melted cheese. Variations abound – involving various types of meat, vegetables and toppings. I prefer to keep the quesadilla simple and serve it with salsa, guacamole and sour cream. Quesadillas are traditionally made with corn tortillas, but in certain regions of Mexico and many parts of the United States wheat tortillas are preferred.

The quesadilla concept is extremely simple, but many people run into problems. Guest-blogger Sarah gave me a very useful tip – heat the cheese-topped tortilla in the microwave before placing it in the pan. This melts the cheese without browning the tortilla so that you avoid overcooking the tortilla (which makes it brittle). I avoid putting toppings (salsa and guacamole) and vegetables inside the quesadilla since they can release water (making the quesadilla soggy) or prevent the cheese from sticking to both tortillas. If you really want to add vegetables: cut them into small pieces, pre-cook them to release water (avoid tomatoes, which are very watery), and use extra cheese.


Serves 2 as a main dish, 4 as a starter

Ingredients
4 teaspoons butter
4 large whole wheat tortillas
1 cup jalapeno pepper jack cheese, shredded
1 cup rotisserie chicken pieces, at room temperature
Salsa, guacamole and/or sour cream to serve

Directions
1. Heat a large skillet on medium. At the same time, place half of the cheese on a tortilla and microwave for 30 seconds or until the cheese is just melted.
2. Melt 1 teaspoon of butter in the skillet, and place cheese-covered tortilla in the pan. Cook for 1 minute, then top with half the chicken, and cook for 1 further minute until the cheese bubbles and the tortilla has browned. Place another tortilla on top and remove to a plate.
3. Melt another teaspoon of butter and place quesadilla (uncooked tortilla down) into the pan. Cook for 1 or 2 minutes until the tortillas are stuck to each other.
4. Repeat with remaining ingredients.
5. Remove to a cutting board and slice with a pizza cutter. Serve with salsa, guacamole and/or sour cream.

Stuffed Portobello Mushrooms

As a child, I didn’t like mushrooms – I found them too earthy. It wasn’t until I grew oyster mushrooms as part of a science fair project, that I came to appreciate their taste and texture. When I was a vegetarian, mushrooms (and eggplant) were staple items since most people didn’t know what else to feed me. Since Portobello mushrooms are hearty and meat-like, I spent many dinners eating grilled Portobellos, Portobello burgers and Portobello casserole.

As it turns out, three of the most common mushrooms sold in Western supermarkets are actually different varieties of the same mushroom (scientific name Agaricus bisporus). The button mushroom is a young, unopened form of the Crimini mushroom. If a Crimini is left to grow, in 2 or 3 days it will quadruple in size and become what we call a Portobello or Portobella. While the origin of the name ‘Portobello’ is not known, the mushroom is likely named after the road in London famous for selling antiques.

Like criminis and Portobellos, button mushrooms were traditionally brown in color. A chance white mutant discovered on a Pennsylvania mushroom farm became very popular with consumers, which is the origin of the ubiquitous white button mushroom.

There is a centuries-old tradition of collecting wild mushrooms for human consumption. Unfortunately, there are a number of poisonous varieties and no clear way to distinguish edible from inedible. Mushroom cultivation began in France when Olivier de Serres, a sixteenth century soil scientist, found that wild mushroom mycelium could be transplanted and cultivated. Due to pathogens, however, widespread cultivation did not occur until the creation of a sterile pure culture in 1893 by the Pasteur Institute.

This recipe is from my multi-talented friend Sarah.

Serves 4

Ingredients
4 portobello mushroom caps
2 tablespoons olive oil
3 cloves garlic, minced
4 ounces fresh spinach leaves
1 cup ricotta cheese or 7 ounces low-fat cream cheese
1/8 cup fresh parmesan, grated
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
1/8 chilli powder (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon salt (or to taste)
1 egg, beaten (omit if using cream cheese)
8 tablespoons bread crumbs (can use non-gluten bread crumbs), seasoned with salt and pepper
1/4 cup mozzarella, shredded

Directions
1. Preheat oven to 350F.
2. Using a paring knife, remove stems from all mushroom caps. Wipe down mushrooms with a wet cloth to remove all dirt. Do not wash or rinse mushrooms. Set aside.
3. In a medium skillet, heat oil and sauté garlic until fragrant. Add spinach and cook until shrunk down. Remove from heat.
4. In a small bowl, mix ricotta cheese or cream cheese and parmesan. Season to taste with garlic salt, dried basil, chilli powder, black pepper and salt. Mix well.
5. If using ricotta, mix in egg.
6. Add spinach to cheese mixture. Mound mixture into mushroom cap. Top with 2 tablespoons of bread crumbs per mushroom, followed by mozzarella cheese.
7. Bake in a cake tin or roasting pan for 15-20 minutes until the mozzarella has turned golden brown.
8. Cool for 5 minutes and serve warm.

Spanakopita Triangles

My friend Mira (who just had a baby girl) makes a mean spanakopita. She layers a spinach/feta mixture between phyllo dough, bakes it, and serves it in lasagna-like pieces. When I tried my hand at this Greek dish, I decided to wrap the filling in double phyllo sheets, producing packets more akin to samosas. These flaky and flavorful triangles can be served as appetizers, or paired with a salad as part of a light dinner.

Spanakopita is Greek for spinach pie, and its secret ingredient is nutmeg, which is added to the spinach/feta mixture. Nutmeg is the nut of an evergreen tree native to the Banda Islands of Indonesia. Mace, a more delicate spice, is made from the lacy covering of the nutmeg seed.

Nutmeg was traded in the Middle Ages by Arabs who were active in Indian Ocean trade. It was later traded by the Portuguese and then the Dutch, who in exchange for British control of New Amsterdam (now New York), took control of the Banda Islands. During the Napoleonic Wars, the British took control of the islands and transplanted nutmeg trees to their colonies in Zanzibar and Grenada. A stylized nutmeg remains a symbol on the flag of Grenada. Indonesia and Grenada continue to dominate worldwide nutmeg production.


Makes 36 triangles (serves 6-8 as an appetizer)

Ingredients2 x 10 ounce frozen chopped spinach, thawed overnight in the fridge
4 green onions, green and white parts sliced
2 tablespoons olive oil
2 cups crumbled feta
1/2 cup grated Parmesan cheese
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cumin

1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon black pepper, freshly ground
1/2 teaspoon chili powder, or to taste
1 to 2 sticks (1/2 cup to 1 cup) unsalted butter, melted

8 ounces phyllo pastry dough (9 x 14 inch sheets), thawed overnight in the fridge

Directions1. In a colander, squeeze thawed spinach to remove as much moisture as possible. The spinach will be clumped, so pull it apart once the water is removed.
2. In a large bowl mix spinach, green onions, olive oil, feta cheese and Parmesan. Mix well and continue to pull apart the dense spinach.
3. Season with nutmeg, basil, oregano, pepper and chili powder. Mix well and set aside.
4. Melt one stick of butter in the microwave or on the stovetop. Once melted, unpack and unroll the phyllo sheets. Cover the sheets with a damp (not wet) towel to keep them from drying out. You will have to work quickly once the phyllo is unwrapped.
5. Place one sheet of phyllo on a clean work surface (a cutting board works well) and brush liberally with butter. Place another sheet on top and brush with butter. Cut the sheets into strips that are approximately 3 inches wide and 9 inches long.
6. Make sure the strips are laid out vertically. At the end of one strip place 1 to 2 tablespoons of spinach mixture. Fold one corner in to fully cover the spinach (thus forming a triangle tip). Now fold over the section containing spinach twice, making sure to keep the mixture from falling out. Brush all visible surfaces with butter before folding once more. Fold the remaining phyllo over and use additional butter to seal the triangle. Melt more butter if necessary. The above photos show this process step-by-step.
7. Place triangles (seal on the bottom) on two parchment or foil-lined baking sheets. Cover with a damp towel until ready to bake.
8. Repeat with other strips of phyllo and then with all phyllo sheets.
9. Bake at 375F for 20-25 minutes or until golden brown. Serve warm. Leftovers can be refrigerated and reheated in a toaster oven or oven (do not use a microwave as triangles will become soggy). Alternately, unbaked triangles can be frozen immediately and baked when needed (bake from frozen, do not thaw first).