This simple dish is a great complement to any spicy, rich Moroccan dish. The rice is steeped with subtle nutty flavor of saffron while the lemon provides a wonderful contrast. Leftover rice is wonderful mixed into an herbed egg scramble the next day for breakfast (I usually make a chive-parsely scramble for this).
INGREDIENTS
2T extra virgin olive oil
Small pinch of saffron threads (maybe 10-15)
1 cup basmati rice
1T lemon zest
water
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Rinse rice in cold water and drain multiple times until water becomes clear. Drain thoroughly and set aside. Heat oil in a heavy saucepan on medium until a drop of water sizzles in it. Add drained rice and saffron; sautee, stirring occasionally, until the rice is very dry and sticks to the bottom of the pan (without burning). pour water over the rice to cover by about an inch. Release rice from the bottom of the pan with a wooden spoon. Add lemon zest. Cover, and bring to a gentle simmer. Simmer until water has evaporated (about 15 minutes). Let stand for 5 minutes and fluff with a fork prior to serving.
Sunday, December 20, 2009
Monday, December 7, 2009
Fennel & Berry Salad
Sometimes the season dictates flavors that are beautiful together. This salad perfectly balances a savory dish such as vegetarian lasagna or anything baked and complex.
INGREDIENTS
1 fennel bulb, halved and thinly sliced
1/8 red onion shaved or very thinly sliced, then chopped
2 clementines, segmented
1/3 cup pomegranate seeds
1 teaspoon poppy seeds
RECIPE
Assemble the ingredients on a bed of sliced fennel. Top with a sprinkling of poppy seeds. The salad is also great with dried berries, particularly cranberries or cherries. I can think of two perfect simple dressings for this:
DRESSINGS
Lemon-Honey
1-1/2 T lemon juice
1t cidar vinegar
1t local honey
Rice Wine Vinegar - Mirin
Sprinkle about a tablespoon of each over the salad
INGREDIENTS
1 fennel bulb, halved and thinly sliced
1/8 red onion shaved or very thinly sliced, then chopped
2 clementines, segmented
1/3 cup pomegranate seeds
1 teaspoon poppy seeds
RECIPE
Assemble the ingredients on a bed of sliced fennel. Top with a sprinkling of poppy seeds. The salad is also great with dried berries, particularly cranberries or cherries. I can think of two perfect simple dressings for this:
DRESSINGS
Lemon-Honey
1-1/2 T lemon juice
1t cidar vinegar
1t local honey
Rice Wine Vinegar - Mirin
Sprinkle about a tablespoon of each over the salad
Sunday, December 6, 2009
South Indian Inspired Vegetarian Chili
Back in 1996, my friend Rahul returned from a trip from Mumbai with some brand new recipes he had learned from his cousins. This is where I learned to make jalepeno-coconut chutney. It's also where I learned to use mustard seed properly and understand the impacts of spice layering on the taste of dishes. Most importantly, immediately upon smelling the popping mustard and cumin seeds, I absolutely knew how to make a delicious vegetarian chili that is unmistakably chili. Enjoy!
1T yellow mustard seeds (black are fine, I use a mixture)
1T cumin seeds
--.
1 yellow onion, diced
3-4 cloves of garlic, minced
1-2 dried chilis of your choice
1-28 oz can of whole tomatoes
28 oz water
1-6 oz can of tomato paste
2T ground cumin
1/2 t curry powder
1/4-1/2 t cayenne pepper
1 can each dark and light red kidney beans, thoroughly rinsed
2 cans black beans, thoroughly rinsed (you must use canned because you need them to disintegrate into the chili to thicken it)
1 package sliced portabello mushrooms, chopped
..--.
RECIPE
Place oil, mustard seeds and cumin seeds in a covered pot over medium high heat. Seeds will begin to pop. When popping slows, turn down the heat to medium-low and add the diced onions and dried peppers. Sauté until the onions are thoroughly softened. Add garlic and stir.
Crush the whole tomatoes into the pan, removing any skin that might be remaining. Add juice, water and tomato paste. Mix thoroughly and turn the heat up to medium. Add remaining spices, mushrooms and beans; cover and bring to a nice simmer. Simmer for 1/2 hour or so until desired thickness and serve piping hot.
YOGURT RAITA
1 cup plain yogurt, drained
INGREDIENTS (note the importance of flavor layering highlighted in sections):
3T canola oil (or any high flash point oil)1T yellow mustard seeds (black are fine, I use a mixture)
1T cumin seeds
--.
1 yellow onion, diced
3-4 cloves of garlic, minced
1-2 dried chilis of your choice
1-28 oz can of whole tomatoes
28 oz water
1-6 oz can of tomato paste
2T ground cumin
1/2 t curry powder
1/4-1/2 t cayenne pepper
1 can each dark and light red kidney beans, thoroughly rinsed
2 cans black beans, thoroughly rinsed (you must use canned because you need them to disintegrate into the chili to thicken it)
1 package sliced portabello mushrooms, chopped
..--.
RECIPE
Place oil, mustard seeds and cumin seeds in a covered pot over medium high heat. Seeds will begin to pop. When popping slows, turn down the heat to medium-low and add the diced onions and dried peppers. Sauté until the onions are thoroughly softened. Add garlic and stir.
Crush the whole tomatoes into the pan, removing any skin that might be remaining. Add juice, water and tomato paste. Mix thoroughly and turn the heat up to medium. Add remaining spices, mushrooms and beans; cover and bring to a nice simmer. Simmer for 1/2 hour or so until desired thickness and serve piping hot.
YOGURT RAITA
1 cup plain yogurt, drained
zest and juice of 1 lime
1 tablespoon coriander seeds, crushed
I typically use fat free yogurt for this. First, you need to drain some liquid from the yogurt to thicken it. I Place a coffee filter or 2 paper towels layered in a fine mesh sieve over a bowl. Spoon in the yogurt into the sieve, and set aside to drain for at least 1/2 hour. Add lime zest, lime juice and freshly crushed coriander. Mix well. This makes a wonderful topping for chili (or any spicy Mexican dish)! If you prefer it a bit more savory, you can add a tablespoon of extra virgin olive oil.
I typically use fat free yogurt for this. First, you need to drain some liquid from the yogurt to thicken it. I Place a coffee filter or 2 paper towels layered in a fine mesh sieve over a bowl. Spoon in the yogurt into the sieve, and set aside to drain for at least 1/2 hour. Add lime zest, lime juice and freshly crushed coriander. Mix well. This makes a wonderful topping for chili (or any spicy Mexican dish)! If you prefer it a bit more savory, you can add a tablespoon of extra virgin olive oil.
Sunday, November 1, 2009
Artichoke Salad/Artichoke Lemon Soup
The Salad:
1 lb bag frozen artichoke hearts, halved (you can substitute jarred or canned *in water*)
1 lemon, very thinly sliced
1/4 red onion, very thinly sliced
juice of 1 lemon
1T extra virgin olive oil
pinch grey salt (or sea salt)
freshly ground black pepper
Thaw or drain artichoke hearts. Halve and place in a large bowl with lemon and onion slices. Add lemon and olive oil. Toss and refrigerate overnight. Add salt and pepper to taste. Allow to come to room temperature.
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Artichoke lemon soup
Place leftovers in a saucepan. Add thinly sliced garlic (around 3 gloves). Add vegetable broth -- just enough to cover artichokes and maybe 1/2 inch. [If you don't have broth, you can make it with 1/2 onion, 1 carrot and 1 stalk of celery, roughly chopped. Put in sauce pan with a pinch of salt. Sautee in olive oil until soft. At 3-4 cups of water and simmer for 30 minutes. Add artichoke salad].
Bring to a boil and simmer for 15 minutes. Turn off heat and transfer in batches to a blender or food processor. Pulse until a nice puree. Be careful -- hot soup expands when you blend it. Hold a kitchen towel over the lid as you blend.
Serve and top with fresh parsely and/or shaved parmesan cheese.
1 lb bag frozen artichoke hearts, halved (you can substitute jarred or canned *in water*)
1 lemon, very thinly sliced
1/4 red onion, very thinly sliced
juice of 1 lemon
1T extra virgin olive oil
pinch grey salt (or sea salt)
freshly ground black pepper
Thaw or drain artichoke hearts. Halve and place in a large bowl with lemon and onion slices. Add lemon and olive oil. Toss and refrigerate overnight. Add salt and pepper to taste. Allow to come to room temperature.
--..--..--..--..--..--..--.
Artichoke lemon soup
Place leftovers in a saucepan. Add thinly sliced garlic (around 3 gloves). Add vegetable broth -- just enough to cover artichokes and maybe 1/2 inch. [If you don't have broth, you can make it with 1/2 onion, 1 carrot and 1 stalk of celery, roughly chopped. Put in sauce pan with a pinch of salt. Sautee in olive oil until soft. At 3-4 cups of water and simmer for 30 minutes. Add artichoke salad].
Bring to a boil and simmer for 15 minutes. Turn off heat and transfer in batches to a blender or food processor. Pulse until a nice puree. Be careful -- hot soup expands when you blend it. Hold a kitchen towel over the lid as you blend.
Serve and top with fresh parsely and/or shaved parmesan cheese.
Sunday, August 16, 2009
Fried Green Tomatoes
1 lb firm green tomatoes, sliced in 1/4 inch slices
1/2 cup corn meal
1 T cayenne pepper (optional)
1T black pepper
1T grated parmesan cheese (optional)
olive oil
Mix the dry ingredients and cheese together and spread over a large plate. Slice the tomatoes and coat them lightly in the corn meal mixture.
Fill a sautee pan until it has 1/2 inch of oil. Heat over medium high heat. When a drop of water sizzles, add a few tomato slices, being sure not to over crows them. When the corm meal mixture begins to brown, remove the slice from the oil and place on paper towels to drain.
1/2 cup corn meal
1 T cayenne pepper (optional)
1T black pepper
1T grated parmesan cheese (optional)
olive oil
Mix the dry ingredients and cheese together and spread over a large plate. Slice the tomatoes and coat them lightly in the corn meal mixture.
Fill a sautee pan until it has 1/2 inch of oil. Heat over medium high heat. When a drop of water sizzles, add a few tomato slices, being sure not to over crows them. When the corm meal mixture begins to brown, remove the slice from the oil and place on paper towels to drain.
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