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.

Pomegranate and Walnut Chicken Stew (Khoresht-e-Fesenjan)

March 21st is both the first day of spring and Navroz (Persian New Year). To learn more about the holiday, please see my blog post for kuku, a herb frittata commonly made for the occasion.

Several recent films have featured Persian characters or culture. The 2004 Oscar-winning Crash depicted an Iranian-American shop owner and his daughter. The 2007 action film 300 portrayed the ancient victory of the Spartans over the Persian King Xerxes and his army. That same year, the animated film Persepolis depicted the coming-of-age of a young Iranian woman. Last year marked the release of A Separation, which follows the separation of a middle class couple in Tehran. This January, the film won the Academy Award for Best Foreign Film, becoming the first Iranian film to garner that honor.

Persia has also recently shown up in television. The current show 90210 features a Persian American character named Navid Shirazi and I recently learned of a new reality show – the Shahs of Sunset – about some members of the Persian community in Southern California.

The interest is beginning to extend to Persian cuisine which is becoming increasingly popular in North America.  Even some South Asian dishes – including biryani – have their origins in Iran.  One of my favorite dishes is this rich and sweet chicken stew made with walnuts and pomegranates.  This is an easy and forgiving dish; it can be made several days in advance and will last for about a week.


Serves 8

Ingredients
2 tablespoons olive oil
3 pounds skinless chicken or duck legs or thighs (dark meat is better than white meat)
2 onions, roughly diced
2 cups walnuts, finely ground
2 cups chicken stock
2/3 cup pomegranate molasses
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
2-3 teaspoons salt or to taste
black pepper, to taste
2-3 tablespoon sugar or to taste
pomegranate arils, fresh dill, or lemon zest (optional)

Directions
1. In a heavy-bottomed pot over medium heat, brown chicken in olive oil. Remove and reserve on a plate.
2. Add onions to pot and sauté until translucent, about 5 minutes.
3. Add walnuts, stock, and browned chicken. Bring to a boil; simmer covered for 30 minutes.
4. Add pomegranate molasses, cardamom, cinnamon, salt, and pepper. Simmer covered for a further 60 minutes. The sauce will thicken and turn dark brown in color. The meat may come off the bone or you can pull it off the bones as it softens. In either case, discard the bones.
5. Add sugar, if desired, and adjust other seasonings. Simmer for 15 more minutes.
6. Garnish with one or more of the following - pomegranate arils, fresh dill, and lemon zest.
7. Serve with basmati rice (plain, dill or sour cherry) or couscous.

Shrimp Biryani

This is my first post in 2012 – it’s been a busy year so far!

While I continue to cook fairly regularly, my blogging has lagged as I’ve not been able to find the time to draft detailed and history-rich entries. I’ve decided that – in the interest of posting more often – I may limit the preludes to my recipes.

This is the second biryani I’ve featured on this blog. A chicken version, featured in a post which describes the history of biryani, is available here. While biryani is most commonly made with lamb, beef, and goat, this shrimp version provides an alternative for pescetarians. You can read more about shrimp in my post for Lime Shrimp Curry.


Ingredients
Shrimp
2 lbs shrimp
3 tablespoons lemon juice
1/2 teaspoon salt

Rice
3 1/2 cups Basmati rice
3 tablespoons corn oil
1 medium onion, diced (optional)
3 pieces cinnamon bark
5 cardamom pods
7 cups water
2 teaspoons salt
1/4 teaspoon turmeric

Sauce
2 tablespoons oil
4 cardamom pods
3 pieces cinnamon bark
1 1/4 cup fried onions, ground in a mortar and pestle
3 tomatoes, grated (skins discarded)
3 green serrano peppers (optional - they are hot)
3/4 cup yogurt
2 teaspoons ginger
2 teaspoons garlic
3 tablespoons tomato paste
1 lime, juiced
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 cup water (as desired)
cilantro (optional)


Directions
Shrimp
1. Marinate shrimp in lemon juice and salt for 30 minutes. Drain and pat dry with paper towels.

Rice
2. Wash rice and soak for 30 minutes.
3. Heat oil on medium low, and sauté onion. Once translucent, sauté cinnamon bark and cardamom pods until bubbling. Add water (be careful as this will splatter). Then add salt and increase temperature to medium high.
4. When the water boils, add turmeric and then soaked rice. When the water boils again, cover (leaving room for steam to escape) and turn to low heat (not simmer).
5. After about 10 minutes when the majority of the water has evaporated, shake the pot and lower heat to simmer. Cook for an additional 10 minutes. Alternately, place pot in an oven at 225 F to dry slowly which will produce fluffy rice.

Sauce
6. In a large pot, heat oil. Once warm add cardamom pods and cinnamon bark.
7. Then add fried onions and sauté for 2 minutes. Then add tomatoes and sauté for 2 minutes.
8. Then add next nine ingredients and sauté for 5 minutes until you have a thick gravy. Add water as desired.
9. Add shrimp and stir until warm.
10. Serve on a large platter with rice as the base. Then spoon shrimp biryani on top. Garnish with cilantro.

Note: Do not eat the cooked cardamom pods and cinnamon bark. They add aroma and taste but should not be consumed.

Malaysian Fish Curry

My friend Preeta was recently in town and, as we had done many times in many cities, we cooked a meal together. She rarely uses a recipe and all her food comes out tasting wonderful. This fish curry was no exception. I decided to attempt to re-create that delicious meal. Even though this version tasted different, it was flavorsome.

I’ve used the term ‘curry’ to describe several dishes on this site. The word is an Anglicization of the Tamil word kari which means ‘sauce’. In old Tamil, kari meant chewing, eating or biting. Some suggest that the modern spelling was influenced by the Middle English word cury which came from the French word cuire, which meant to cook. An early surviving document from this time is the 14th century cookbook titled Forme of Cury.

The term kari was meant to describe vegetables in a sauce served with rice, but was applied by Europeans to describe a large number of such dishes throughout Asia. Variations of this term (such as kori and kerrie) are now used in French, Swedish, Italian, Dutch, Spanish, Finnish and German.

In Britain, curry is the generic term used to describe South Asian entrees which are widely consumed throughout the country. One of the earliest British curry recipes appeared in the Art of Cookery made Plain and Easy (1747). Curries became popular during British colonialism and the subsequent migration from South Asia to Britain. Today curry is widely considered an integral part of British cuisine and experimentations with curry have resulted in chicken tikka masala and Coronation chicken.

Serves 4 people

Ingredients
3 tablespoons olive oil
5 shallots, finely chopped
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
3 tomatoes, finely chopped
1/2 to 1 lb green beans, cut into 1-inch pieces
3 tablespoons Thai red curry paste
2 tablespoons fish sauce
1/2 to 1 tablespoon brown sugar
7 ounces coconut milk
1 1/2 lb mild white fish filets (such as tilapia)

Directions
1. In a saucepan, sauté shallots and ginger in olive oil for 4 minutes.
2. Add garlic, tomatoes and green beans. Continue sautéing for 3 minutes.
3. Add curry paste and continue sautéing for 3 minutes.
4. Add fish sauce, brown sugar and coconut milk. Stir well and immediately add fish.
5. Sauté fish for 5-7 minutes until cooked.
6. Serve with rice.

Noodle Kugel

Noodle kugel is an Ashkenazi Jewish casserole usually served as a side dish or a dessert. It is often prepared for the Sabbath and holidays.

Kugels were originally savory cakes made with flour. Eight hundred years ago, the flour was replaced with noodles or farfel; dairy products were added to create a custard-like consistency. More recent versions may contain raisins and cinnamon.

Kugel comes from the German word ball, since the dish was originally baked in a round pan. Contemporary kugels are most commonly baked in square or rectangular dishes.


Serves 12-16

Ingredients
12 ounces egg noodles
6 eggs
16 ounces small curd cottage cheese
4 ounces cream cheese
8 ounces sour cream
3/4 cup unsalted butter (1 1/2 sticks), melted
3/4 cup granulated sugar
1 tsp vanilla extract
1 or 2 Granny Smith apples, peeled and diced
1/2 cup golden raisins (optional)
1 cup corn flake crumbs
1/2 cup brown sugar
1 teaspoon cinnamon

Directions
1. Cook noodles according to instructions on packet. Drain and rinse with cold water.
2. In a large bowl beat eggs and add cottage cheese, cream cheese, sour cream, 1/2 cup butter, granulated sugar and vanilla. Beat well.
3. Gently fold in noodles, apples and raisins.
4. Pour into a greased 9 x 13 Pyrex dish.
5. In a small bowl mix corn flake crumbs, brown sugar and cinnamon. Add 1/4 cup melted butter and mix well. Sprinkle mixture on top of kugel.
6. Bake at 350F in a preheated oven for 75-90 minutes or until the topping is a rich golden brown.
7. Cool at room temp for 15 minutes. Serve warm.

Tad's Fire Island Salad Nicoise

Last weekend we visited our friend Tad in Fire Island – a magical, summer resort located two hours from New York City. Fire Island is one of several outer barrier islands located on the south shore of Long Island. This sliver of land is 50 kilometers long and between 160-400 meters wide. There are several communities on the island, and a number of them have no roads or ban vehicular traffic during the summer months. The white, sandy beach is the primary attraction, though there is also an active nightlife. There are few hotels on the island, so the vast majority of people stay in private homes that are commonly rented out for the summer.

On Sunday, Tad made one of his signature dishes for lunch – a summery, fresh, salad nicoise. This is the second recipe on my blog inspired by the French Mediterranean classic. For details on its origins see my earlier post.


Serves 3-6

Ingredients
Salad dressing
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1-2 cloves garlic, finely minced
zest of 1 lemon, finely grated
1 teaspoon salt
pepper to taste

Salad
12-16 ounces tuna steak
10 ounces mixed greens
1-2 large tomatoes, sliced into sixths
1/8-1/4 lb pitted black olives
3 hard-boiled eggs, sliced into quarters (optional)
4-8 small potatoes, unpeeled, roasted and cooled, sliced into quarters
8-10 anchovy slices (optional)
salt and pepper, to taste

Directions
1. Make the salad dressing in a glass jar. Fill with ingredients and shake until well combined. Set aside.
2. Grill the tuna steaks for 2-3 minutes on each side (for rare) and 3-4 minutes on each side (for medium) until the outside is white in color. Remove from heat and cut into 1-inch cubes.
3. On an oblong or rectangular platter, arrange a bed of heaped greens. Spread tomatoes and olives over greens and top with tuna pieces. Arrange eggs, potatoes and anchovies around the perimeter of platter.
4. Dress with salt, pepper and salad dressing.

Scallop Risotto

North Americans often complain about how arduous it is to make risotto. “All that stirring!” is a common refrain I hear. In our hectic modern lives, I think we’ve lost sight of the pleasures that can be derived from preparing food.

Many of us do not even realize that the things we eat now were much harder to make before modern innovation. For example, Irish or steel-cut oats require 15-30 minutes to prepare instead of the 2 minutes it takes to make quick oats in the microwave. The same is true for instant rice. Many young people probably consider using cake mixes and frozen cookie batter as authentic baking, not realizing that traditionally all these things were made from scratch.

In this context, stirring risotto for 20 minutes can seem like a lifetime. However, having recently served it, I was reminded that it really is not as difficult as it seems. This scallop risotto is a perfect summer dish. To learn more about scallops see another recipe from last summer; to learn more about risotto see a winter version here.


Ingredients
Risotto
3-4 cups chicken or vegetable stock
1 tablespoon unsalted butter
1 to 1 1/2 cups pumpkin flesh, chopped into 1/4 inch pieces (do not use canned pumpkin)
1 cup broccoli florets
3 tablespoons olive oil
2 teaspoons chopped garlic or garlic paste
1 medium onion, finely chopped
1 1/2 cups Arborio rice (about 10 ounces)
1/4 to 1/2 Parmesan cheese, grated

Scallops
Salt, pepper, garlic powder to season
2 tablespoons olive oil
1 1/2 to 2lbs scallops

Directions
1. In a medium pot, warm stock until simmering.
2. In a large pot over medium heat, melt butter and 1 tablespoon olive oil. Add pumpkin and sauté for five minutes. Then add broccoli and continue cooking for until five minutes until pumpkin is slightly soft. Set aside.
3. In the same pot, heat olive oil and garlic. Once fragrant, sauté onion until translucent (after 10 minutes).
4. Add Arborio rice and stir until coated with oil.
5. Add 1/2 cup warm broth and stir gently until it is all absorbed. Continue adding spoonfuls of broth and stirring until absorbed.
6. After 15 minutes add pumpkin and broccoli.
7. Continue adding broth until the rice is tender but still al dente. You may have stock remaining.
8. Finish with Parmesan cheese. Season with salt and pepper. Cover to keep warm.
9. Pat scallops dry with a paper towel.
10. Season scallops with salt, pepper and garlic powder.
11. In a large skillet on medium high, heat olive oil. Sauté scallops for 2-3 minutes on each side.
12. Plate risotto and top with scallops.

Baked Cod with Roasted Vegetables

Those of you who read this blog frequently know how much I love to bake. My passion for this method of food preparation is not only based on my predilection for cookies, pies and cakes. Baking also provides a controlled and predictable method of preparation that is conducive to entertaining.

Some dishes are decidedly difficult to make for guests. If you’ve ever tried to prepare risotto for a crowd, you’re familiar with the challenges of “entertaining while stirring”. Of course one can make a dish in advance (a curry, chili or soup for example) but reheating can present its own challenges (overheating or underheating) and it often requires attention soon after your guests have arrived. For a dinner party, one is often preparing several dishes at once and ensuring that all items are at the right temperature just before serving can be a mighty challenge even for an experienced cook.

For all these reasons, I appreciate baked entrees. They come out of the oven hot, require minimal handling, and fill the house with a delicious aroma. Some of my favorite baked entrees include lasagna, frittata, pizza and stuffed vegetables. While all of these make lovely meals, my fiancé and I have been searching for more ‘sophisticated’ baked entrées to serve to dinner guests.

We especially like to serve fish for dinner, but have had less than ideal experiences grilling fish on our George Foreman Grill or searing scallops in a skillet. They have both created fishy smoke in our poorly ventilated Manhattan apartment. Having experimented with a few baked fish recipes, we came up with this one which we recently served to our friends Andrew and Andrew.


Serves 4

1 head of garlic, peeled
1/2 lb carrots, peeled and sliced or baby carrots
1 zucchini, sliced
1 or 2 red peppers, sliced into strips
1 large red onion, peeled and cut into eighths
1/2 cup extra virgin olive oil
4 cod or hake fillets (approximately 2 lbs total) - you can substitute another light, white fish
salt and pepper, to taste
1 bunch parsley for garnish

1. Preheat oven to 400F.
2. In a 9 x 13 glass baking dish, toss first five ingredients with most of the olive oil.
3. On the middle rack, bake vegetables for 30-40 minutes until slightly roasted.
4. Place fish fillets on top of vegetables and drizzle with remaining olive oil. Season with salt and pepper.


5. Return dish to oven for 20-30 more minutes.
6. Garnish with parsley and serve immediately.

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.

Cauliflower Curry

Mark Twain famously said that “cauliflower is nothing but cabbage with a college education”. Although some interpret this as an insult to the vegetable, it is actually a glorification of education. In Victorian times cauliflower was a prized vegetable while cabbage was a mundane staple.

Cauliflower is a member of the species Brassica oleracea which includes broccoli, kale, cabbage, brussel sprouts and collard greens. Its name comes from caulis (Latin for stalk or stem). The vegetable originated in the Mediterranean and is now cultivated worldwide. While cauliflower is commonly white, it can also be found in green and purple versions. More recently, an orange cauliflower variety is available – initially created through a natural mutation of a plant in Canada.

Cauliflower is high in dietary fiber, folic acid and vitamin C. The floret or curd (the white portion) is edible. The green leaves are also edible if well cooked. Studies show that cauliflower contains anti-estrogens and compounds that are anti-carcinogenic. My friend Naheed recently alerted me to the culinary micro-craze around roasted cauliflower which apparently tastes like popcorn.

This recipe, originally styled as ‘Satyamma’s Famous Cauliflower Curry’ comes from Mollie Katzen’s The Moosewood Cookbook, one of the holy books in the vegetarian recipe canon. I’ve omitted potatoes from the original, and instead included chickpeas and green peas. By the way, Katzen does not tell us who Satyamma is.

Serves 4-6

Ingredients
2 tablespoons vegetable oil
1 large onion, diced
1 1/2 teaspoons salt
1/2 cup unsweetened, shredded coconut
1 tablespoon mustard seeds
1 tablespoon garlic paste
2 tablespoons ginger paste
1/2 cup unsalted peanuts, toasted
1 teaspoon turmeric
1/2 teaspoon ground cloves
2 tablespoons cumin powder
1/4 teaspoon cayenne
1 – 1 1/2 cups water
1 large cauliflower, cut into florets
1 large carrot, cut into thin slices
1 can chickpeas, rinsed
1/2 cup green peas
1 lemon, juiced

Directions
1. In a large pot over medium, heat oil and sauté onion and salt for 5 minutes or until onions are translucent.
2. At the same time, place the next ten ingredients in a blender and form a paste. Add more water if necessary. Set aside.
3. Add cauliflower and carrots and cook covered for 10 minutes.
4. Add paste and mix well. Cook covered on low heat until the cauliflower is tender. Stir occasionally and add water if necessary.
5. Add the chickpeas, green peas and lemon juice. Mix well, simmer for 2 minutes.
6. Serve with rice and yogurt.

Spinach and Farmer Cheese Curry (Palak Paneer)

Palak paneer is a South Asian curry made of palak (spinach) and paneer (Indian cheese). It is popular throughout Northern India and Pakistan, especially in the Punjab region where it is a common vegetarian dish.

Spinach is thought to have originated in Nepal, and through Muslim conquests and trade, was spread to China by 647, and later Spain and other parts of the Muslim world. Spinach was a favorite vegetable of Catherine de' Medici of Florence, Italy, and to this day dishes served on a bed of spinach are referred to as a la Florentine.

The world’s largest producer of spinach is China, followed by the United States. California grows almost three quarters of the vegetable produced in this country.

Spinach is considered to be highly nutritious as popularized by the American cartoon Popeye. Although high in iron and calcium, the type of iron spinach contains (non-heme) as well as high levels of oxalate render these minerals difficult to absorb. In addition, the vegetable contains high levels of Vitamins A, B9, C and K. These are highest in fresh or steamed spinach; cooked or boiled spinach has dramatically lower levels of these vitamins and minerals. In fact, cooked broccoli and cauliflower have twice the iron of cooked spinach.

Fresh spinach loses its nutritional value the longer it is stored. Research also shows it to be one of the most heavily pesticide-contaminated vegetables. In addition, it has been the vector for recent E. coli and salmonella outbreaks.

Despite these nutritional limitations and health concerns, which I must admit were largely unknown to me before writing this posting, palak paneer is a tasty and filling curry. It will last up to five days in the refrigerator.


Serves 6 to 8

Ingredients
2 pounds chopped frozen spinach
5 tablespoons vegetable oil
10 - 14 ounces paneer, cut in 1/2 inch cubes (or use extra firm tofu)
2 teaspoons garlic paste or minced garlic
3 teaspoons ginger paste or minced ginger
2 teaspoons cumin seeds
1 large onion, chopped
1 teaspoon of salt, or to taste
2 medium tomatoes, finely chopped
1/2 teaspoon of cayenne or chilli powder
2 tablespoons coriander powder
2 teaspoons garam masala
1/2 teaspoon turmeric
up to 1 cup full or low fat sour cream (optional)
1/4 cup fresh cilantro leaves

Directions
1. Defrost spinach in the microwave according to package instructions. Set aside to cool. Do not remove excess water.
2. Heat half the oil in a large cooking pot on medium-low. Add paneer and cook for 5 minutes, stirring occasionally, until light golden brown. Set aside. If using tofu it may take longer to brown.
3. Add the remaining oil and garlic, ginger and cumin seeds. After 3 minutes add onion and salt, and sauté for 5 minutes on medium heat until translucent. Add the tomatoes and continue cooking for 5 more minutes.
4. Transfer onion/tomato mixture to a blender and process for 30 seconds. Add a little water if necessary. Return to pot and add cayenne/chilli powder, coriander, garam masala and turmeric.
5. Mix thoroughly and simmer on low.
6. Transfer spinach to the blender (in more than one batch if necessary). Blend for 30 seconds until mixed. If necessary, add 1/2 to 1 cup of water.
7. Pour contents back into pot and mix well. Add sour cream and paneer and heat until bubbling.
8. Garnish with fresh cilantro. Serve warm with rice or bread (chappatis, parathas or naan).

Sweet Matzoh Brei

It’s been a couple of weeks since Passover and many Jewish people (and their admirers) realize that they have boxes of unused matzoh. I’ve learned that these make great vehicles for peanut butter, honey, chocolate and jelly. However if you want a substantive meal, your best bet is matzoh brei (literally fried matzoh). The dish is essentially matzoh French toast and comes out of the same tradition – a way to salvage unused or stale bread.

Matzoh brei can be sweet or savory and prepared formed like a frittata or loose like scrambled eggs. It can be topped with salsa, apple sauce, jelly, sugar or preserves. Some people incorporate cheese, meat or vegetables. Matzoh brei is generally prepared during Passover when observant Jews do not eat leavened bread. However it makes a delicious and quick breakfast or brunch at any time of the year.

Ingredients
3 matzohs
hot water
3 eggs
1/2 cup milk

1 teaspoon vanilla extract
1/2 tablespoon unsalted butter
1/2 teaspoon cinnamon (optional)
maple syrup, for serving

Serves 2-3

Directions
1. Break matzoh into pieces, approximately 1-2 inch squares.
2. Place in a strainer and pour 2 cups of boiling water over the matzohs. Let sit for 2 minutes.

3. In a medium bowl beat eggs, milk and vanilla.
4. Place skillet over medium heat and melt butter.
5. Dip all the matzoh into egg mixture and transfer to heated skillet.

6. Cook on one side and then flip over to cook on the other side. The matzoh brei should be as cooked as scrambled eggs before serving.
7. Sprinkle liberally with cinnamon and serve with maple syrup.

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.

Mexican Chicken Salad

This recipe is from my boyfriend – inspired by a salad he saw in Dean and DeLuca. The Mexican moniker refers to the black beans which are high in dietary fiber and antioxidants. Also known as turtle beans, these legumes are widely eaten in Latin America and are key ingredients in the Costa Rican national dish gallo pinto and the Brazilian national dish feijoada. This chicken salad is fairly healthy – low in carbohydrates and high in flavor, especially when served with salsa or the yogurt sauce featured in this posting. It’s part of our monthly dinner rotation and holds up pretty well for up to five days.


Serves 8-10 as a side dish and 4-6 as a main dish

Ingredients

6 tablespoons olive oil

2 teaspoons garlic paste or 4 cloves minced garlic

1 lb fresh chicken cutlets or breasts (preferably thin slice), cut into 3/4 inch pieces

15 ounces canned black beans, rinsed

1 can artichoke hearts, rinsed and coarsely chopped

1 red bell pepper, diced

1/2 teaspoon parsley flakes

1/2 teaspoon dried oregano

1/2 teaspoon basil flakes

1/4 teaspoon cayenne

salt and pepper, to taste

Directions
1. In a large skillet, heat 2 tablespoons olive oil on medium. Add garlic and sauté for 30 seconds. Add chicken pieces and cook on both sides until the outside of the pieces are cooked. Cut a couple of thicker pieces to make sure they are no longer pink inside. Set aside.
2. In a large bowl mix black beans, artichoke, bell pepper and chicken.
3. Drizzle with remaining olive oil, parsley, oregano, basil and cayenne. Mix well. Add salt and pepper to taste.
4. Best made a day before serving so the flavors can mingle.
5. Can be served with salsa or yogurt sauce.

Nicoise Pasta Salad

This recipe is an adaptation of a classic from the French Mediterranean city of Nice (hence Niçoise). It is typically served as a combination of tuna, green beans, tomatoes, peppers, potatoes, olives and hard-boiled eggs. Some versions also include anchovies, cucumbers, onions, lettuce and broad beans. When served on a baguette, it is known as pan-bagnat which means ‘wet bread’ in the regional dialect of Occitan (a language spoken in Southern France that is a close relative of Catalan). By adding pasta, this salad is transformed into a light dinner.

Ingredients

Pasta Salad

2 tablespoons olive oil

1/2 pound green beans, cut diagonally into 1/2-inch pieces

1 red bell pepper, chopped

8 ounces penne pasta, cooked and cooled

2 x 6- to 7-ounce can tuna, drained

3 green onions, thinly sliced

4 tablespoons capers

1/2 cup Kalamata olives (optional)

Vinaigrette

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1/2 lemon, juiced

1 tablespoon Dijon mustard

1 garlic clove, minced

2 teaspoons dried oregano

salt and pepper, to taste

Directions

1. Over medium heat, sauté green beans and bell pepper in olive oil for 2 minutes.

2. In a large bowl, mix all of the pasta salad ingredients.

3. In a small jar, add all of the vinaigrette ingredients and shake well. Pour over pasta salad and mix well.

4. Add salt and pepper to taste. Serve immediately. Can be stored in the refrigerator for up to 5 days.

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.