Gifts from Africa

My lovely aunt has given me the most wonderful gift – the gift of Persian style rice. I don’t think I’ll ever make it any other way.

As you can see, the rice is really not the highlight of the rice. Does that make sense? It’s early. Directly from my South-African by location, Persian by marriage, Southern Californian by birth auntie. Didn’t I say I have a multicultural family?

Chelo

basmati or long-grain rice – about 3 cups
2 or 3 potatoes peeled and sliced about ¼ inch thick
Butter / oil
salt

Wash rice two or three times (fill the bowl of rice with water, gently move the rice around with your hand to release the starch and drain) and soak in water for 3-4 hours, then drain the water.  Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens.  Pour rice into a large strainer and wash it with slightly warm water.

Melt a few spoonfuls of butter and cooking oil into the pan.  Place the potato slices in the bottom of the pan and then add the rice taking care not to pack it too tightly.  The rice should be in a bit of a cone shape in the pot.  Add a couple knobs of butter to the top of the rice and then about a ¼ cup water.  Cover the pan and cook over low heat for about an hour.  A delicious crispy layer of rice and potato (called ta-dig) will form at the bottom of the pan.

 Now, instead of fighting over the ta-dig with my cousins, it’s all mine!  Bwah-ha-ha!

Thanks, MP.

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Game On!

So, how’re things?  What’s that?  Where in the hell have I been?  Uh…

Well, it began with THE LAWN. I’m pleased to report that, aside from a little edging and compost-adding, the garden has grown. As soon as it’s pretty enough to post, it’ll be here in all its glory. My seedlings are still doing really well (thanks, Ikea!), so I can’t wait to put them in the ground now that things have warmed up around here.

Then the project-monster expanded his reach. He crept inside the house, approached the kitchen, and knew he’d found his prey. In reality, Chris gave me the lovely Valentine’s Day present of re-vamping my kitchen – new paint, new grout, new shelves, new butcher block table, new everything. I was tickled pink at the idea and so pleased to see the results, but in between I got a little cranky and impatient. It’s tough to take a girl out of her favorite room for a week and a half!

Anyway, it’s almost all done and beautifully shiny and bright. I’ll be making up for lost time in the days to come!

Before the turmoil, I had been reading Julia Child’s My Life In France, inspired by a book club on The Kitchn. Although I don’t have half the patience or ambition of this amazing woman, I was inspired to get a little French up in this biz.  Enter the soufflé.

Dude!  Souffles aren’t that hard – I had no idea! 

Provencal Goat Cheese and Herb Soufflé (adapted from Epicurious)

1/4 cup extra-virgin olive oil
5 tablespoons all purpose flour
1 large garlic clove, minced
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1 tablespoon minced fresh basil
1 tablespoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 cup crumbled chilled soft fresh goat cheese (such as Montrachet)
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)
8 large egg whites

Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes (I used six individual soufflé cups and had overflow, so I filled the above dish also.  This makes a lot – invite friends)!  Heat olive oil in heavy large saucepan over medium heat. Add flour and minced garlic. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in whole milk, then white wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix egg yolks and salt in small bowl. Add egg yolk mixture all at once to sauce; whisk quickly to blend. Mix in 1 tablespoon basil, 1 tablespoon thyme and 1 teaspoon rosemary. Fold in cold goat cheese and Gruyère cheese (cheeses do not need to melt).

Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm souffl
 base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with ground black pepper.

Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 35 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.  And they mean immediately.  I snapped some pictures before the sagging happened, and it happened so quickly! 

Oh yeah – a rimmed baking sheet is helpful.  Forgot to mention that.  Add some nasturtium-studded salad, and you’ve got a beautiful meal that even Julia would be proud to serve – Bon Appetit!

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Unbound

Most of my meals fall into one of two categories.  First, there are the  straight from the cookbook recipes.  I’ll make a few tweaks and substitutions here and there, but the frame is borrowed from the book.  The other category is the plain boring food I make myself, sans recipe (see: noodles, buttered).  Even when I’m in the mood to experiment, I will go to the web to find some similar recipes to flesh out some general guidelines.  Why reinvent the wheel?  Every once in a while though, I’ll step outside of my comfort zone and develop something totally on my own.  I’m not going to lie – sometimes it’s frightful, but today things came out well.  I’ve dirtied a few dishes with this one, but I found it worth the extra washing.  Try it out…

Caramelized Onions and Brussels Sprouts over Lentils and Brown Rice

Geez.  That’s a long title.  How about this instead…

Tasty Town, USA

1 lb brussels sprouts, halved or quartered, depending on size
olive oil
salt

1 large onion, sliced
3 cups water
a heaping 1/2 cup lentils (I used a green/yellow mix from Trader Joe’s)
a heaping 1/2 cup long-grain brown rice
salt and pepper

First, toss the sprouts with olive oil and a generous pinch of salt and roast them at 425° for about 15 minutes or until golden and softened.  I’ve tried all ways of eating these, and I can’t get away from the roast.  So delicious.  If you want to save a dish, you can try cooking them along with the onions (below).

Heat about 1 Tbsp olive oil in a skillet over medium-low heat.  Add the onions, cover and cook until softened, stirring occasionally.  Remove the cover, increase the heat, and continue to cook until the onions are a deep yellow, stirring more frequently.

Boil the water in a medium saucepan.  Add the lentils and cook about 20 minutes, until almost tender.  Add the rice, salt and pepper.  Check the water – you may have to add a little more.  Cover and set a timer for 5 minutes later so you can check the water level.  You’ll cook this mixture 15 minutes or so, until the rice is done and the water is absorbed, so keep setting the timer and peeking in.

Pile the rice and lentil mixture into a serving dish and top with the lovely golden veggies.  Those of you who shy away from brussels sprouts because of bitterness have no reason to fear – they become almost sweet with this treatment.

This dish is another that lends itself to tweaking – next time, I’ll probably add some Indian spices, jazz it up with some red pepper flakes, or try a different grain.   How will you make it?

Special thanks to Vivian for the salt and pepper hugs…

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Beanoa

Man, was I pleased with myself over this title. Try saying it out loud – you might not be able to stop.

These days, I work a few normal days and a few late days per week. On those days when I start work at noon, I have time to putz, patter and laze around the house and garden, and time to build myself a lovely lunch before heading off to the gym before work. Of course, when I get home at night it feels like midnight and I pass out cold, but it’s worth it.

Today’s healthful fresh veggie meal was a simple mixture of beans, greens and quinoa. The beans were Flor de Junio, the greens were turnip tops straight from the garden, and the quinoa was their perfect accompaniment.

I didn’t soak the beans the night before (see passing out cold, above), so I covered them with water and brough them to a boil. I then turned off the heat and let them sit, covered while I finished the rest of my prep. I sauteed a mirepoix of carrots, celery, onion and garlic in olive oil and steamed the quinoa with some salt, garlic and mixed Indian spices (I had a small tupperware that was begging to be used – a homemade ground blend of toasted cumin seed, cardamom seed, coriander seed from the garden, turmeric and pepper). Yeah. Smokiness and depth. Yum.

When I had delayed as long as possible, I started the beans and added the veggies. They took a little longer than usual to cook because of the no-soak method, but it allowed me to stick around while my neighbor’s banana muffins came out of the oven – score! When the bean texture seemed just right, I pulled them off the heat, added some salt and a frozen chipotle pepper in adobo, and mixed the whole shebang together. After taking this pic, I had another idea and ran out to the garden and pulled a few turnips. A quick rinse and sautee later and this dish came together.

Introducing…beanoa!

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Pleasantly Plump

I’m a little obsessed with my two Chrismas cookbook treats – the first is one I bought myself – Dorie Greenspan’s Baking.  I need to put it away.  Seriously.  I’ve made far too many baked goods, and my pants are getting a little too tight for my tastes.  The title to this post also refers to my midsection at this point.  But damn, the chewy chunky blondies?  Yeah man.

My lovely and wonderful sister gifted me another beautiful one, the Zuni Cafe Cookbook.  It’s not the book you pick up when you’re looking for a quick and easy supper recipe, because many of the dishes are time and/or labor intensive.  It’s perfect for a special treat, though.  Everything sounds amazing, and it’s fun to leaf through, imagining.  I’ve made two dishes so far – their famous roasted chicken and a bean dish that was to die for.  The chicken was an amazing discovery, because using a few of their small tricks, you can turn out a deliciously tender and moist chicken.  It’s all about salting the chicken heavily and early, using a small bird and roasting it at a very high temperature.  I’ll never roast a chicken the same way again – it was delicious.

To go with the chicken, I took on another recipe from this book – Fagioli all’Uccelletto.  Y’all know my obsession with the beans, and the herb section of the garden has been thriving lately, so this was a natural choice.  You should start this a day early (just like the chicken), to cook the beans and let them sit overnight to become more tender and creamy.  I used Rancho Gordo’s Good Mother Stallard beans, and they plumped up to become the most creamy, delectable beans I’ve ever tasted.

Fagiolo all’Uccelletto

1/2 cup diced ripe red or gold tomato or chopped drained canned tomatoes
1/2 cup diced onions
1/4 tsp whole black peppercorns – if you’re not interested in the occasional
spicy bite, you can grind them
1/4 cup extra-virgin olive oil
a leafy sprig of fresh sage
a leafy branch of fresh thyme
a small sprig of fresh rosemary
a sprig of fresh flat-leaf parsley (sprig, sprig, sprig)
3 garlic cloves, coarsely chopped
1-2 ounces cleaned wild mushrooms, chopped
2 1/2 cups cooked beans with their cooking liquid, cooked a day or two in advance

Warm about half the olive oil in a 3-quart saute pan or a 4-quart saucepan over medium-low heat.  Add the onions, stir and cook until translucent.  Add the peppercorns.  Smash up the herbs a bit to release their flavor, then toss in with the onions.  Stir in the garlic and mushrooms.  Raise the heat slightly, stir and cook until the onions at the edges of the pan are just “threatening to color” (don’t you love that phrase?).

Reduce the heat to low and add the rest of the olive oil and the beans, with most of their cooking liquid.  Add the tomatoes.  The beans should be just covered – add a little more liquid if they aren’t.  Bring to a bare simmer and cook about 15 minutes, stirring occasionally.  Taste.

Remove from the heat and cool to room temperature, uncovered.  If the beans seem shy on sauce, or if the sauce seems pasty, add more liquid.

About 10 minutes before serving, reheat the beans, stirring gently once or twice over low heat, being careful not to boil.  Take out the herb stems and remove any stubborn leaves into the sauce.

My neighbor brought over some rice, so we had it with the beans, but I had the leftovers the next night on their own, with some steamed veggies, and it was just as delicious.  Pleasingly, pleasantly plump. Thanks, Jen!

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Butternut Lasagna

As my sister said on her way through the security line at the airport: “I’m not eating again today.  Well, not until I get home”.  As is tradition, we spent the majority of three days being uncomfortably full, and now we’re hoping to take a break from overeating for a few days.   We had a spectacular experience though, and took advantage of our family’s diversity by having Persian cuisine one night, Norwegian the next, and good ol’ American to finish it off.  Pictures to come.

In case you’re not sick of feasting yet, have I got a beautiful meal for you.  This isn’t one of those recipes where your guests will think you’ve spent all day cooking, but in fact it’s just been whipped up last minute.  You’ll actually be putting in some labor time on this one, but it’s well worth it for the right occasion.  Ours was a lovely dinner with lovely friends before we all dispersed for Christmas.  I’d recommend doing it in stages – make the sauce and roast the squash the day before, and you’ll be golden.  I’m not usually too excited by white sauces, but the combination of the sweet, caramelized squash with this rich decadent sauce is too much to pass up.

Roasted Butternut Squash, Rosemary and Garlic Lasagna adapted from Cooking Light

8 1/4 cups (1/2-inch) cubed peeled butternut squash (3 pounds or so.  I had a bigger squash, so just added an extra layer to the lasagna to use it up)
 Cooking spray
4 cups fat-free milk, divided
2 Tbsp dried rosemary
1/4 cup flour
1 Tbsp butter
1 Tbsp minced garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package no-boil precooked lasagna noodles
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano, divided
1/2 cup whipping cream

Arrange butternut squash in a single layer in a large roasting pan coated with cooking spray. Coat squash with cooking spray. Bake at 450° for 25 minutes or until squash is just tender, stirring once. Set aside.

Lower oven temperature to 350°.

Combine 3 1/2 cups milk and rosemary in a medium saucepan and simmer on medium heat 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.

Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry.

Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute or until tender, stirring constantly. Stir in steeped milk, and increase heat to medium-high. Gradually add slurry to pan, stirring constantly with a whisk. Cook 15 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt and pepper. Combine milk mixture and squash, tossing gently.

Spread about 1 1/2 cups squash mixture into the bottom of an 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture; top with 2 cups squash mixture and 1/4 cup cheese. Repeat layers once or twice with 3 noodles, 2 cups of squash, and 1/4 cup of cheese. Top with 3 noodles.

Just before your guests are due to arrive, beat whipping cream and remaining 3/4 teaspoon salt with mixer at high speed until soft peaks form. Spread the whipping cream mixture over noodles; sprinkle with remaining 1/4 cup cheese. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Let stand 10 minutes.

I’ve got another week off from work (eat that, suckas!), so am planning to tend to the winter garden (artichokes are so happy right now, but the beets, chard and turnips have been a little neglected), clean the house, and generally nest, getting ready to start 2008 on the right foot.

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Too Cold

Anyone who knows me will tell you that I’m not now, nor have I ever been, a fan of the cold. My mom still talks about finding me in the middle of a hot Bay Area summer, sitting on the couch reading with a huge blanket covering me up. Even now, in the midst of a (granted, mild) winter in San Diego, I have on my bed: flannel sheets and a regular comforter topped with THREE down comforters. Sure makes it tough to get up in the morning.

This love of warmth translates to food, too – I’ve never been too fond of salads, as I prefer my greens steamy and soft – a tender biteful of garlicky greens over a crunchy crisp romaine for me, thanks. But maybe I’m coming around! I have a massage client with an orchard, and she tips me in fresh, straight-from-the-tree fruit. It’s heavenly, and this month I’m swimming in Fuyu persimmon and mandarin oranges, thanks to her bounty. I saw this salad in Cooking Light, and had to face my salad fears to try it. I’m glad I did – it’s peppery, sweet and spicy and showcases the winter flavors I love.  I subbed out the hazelnuts for candied walnuts and the persimmon for mandarin oranges, and it translated well:

1 1/2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups thinly sliced fennel bulb (about 2)
2 cups thinly sliced peeled ripe Fuyu persimmon (about 2), or the same amount fresh mandarin orange sections
1 (5-ounce) package bagged prewashed arugula
a generous handful toasted or candied nuts

Combine the first four ingredients in a small bowl and stir with a whisk. Throw the fennel, fruit and arugula in a big bowl, toss with dressing and top with nuts. Pair with something warm, for god’s sake!

Hope everyone had a holly jolly one!

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Fall-ing

It’s time.  I had to put another blanket on the bed last week, and I need slippers in the mornings.  It’s fall!  I can now indulge in a few of my cold-weather Southern-California-vaguely-cool-weather obsessions, so I pulled out two of the biggies last night: butternut squash and pumpkin flavored treats.

The first you already know about, but the second is another winner. It’ll probably go in the special occasions pile, but oh, what an occasion. I came home late from work the other night and found a fabulous organic sourdough bread loaf waiting for me on my doorstep.  I suspect one neighbor in particular who works for People’s Co-Op, but I haven’t run into her yet to confirm and thank her. A true friend brings gifts of carbs. Ahh.

Anyway, I already had my toast loaf ready to go, so I decided to repurpose my gift into a decadent pudding, adapted from Epicurious:

Pumpkin Bread Pudding with Caramel Sauce

For the pudding:
2 cups half and half
1 15-ounce can pumpkin
1 cup (packed) brown sugar
2 large eggs
1/2 teaspoon ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 Tbsp ground cinnamon (or just forgo the above combination and throw in a bunch of pumpkin pie spice)
1 1/2 teaspoons vanilla
10 cups 1/2-inch cubes sourdough bread

For the sauce:
1/2 cup (packed) brown sugar
1/4 cup unsalted butter
1/4 cup whipping cream

Whisk half and half, pumpkin, brown sugar, eggs, spices and vanilla in a large bowl to blend. Fold in bread cubes and transfer mixture to 13×9-inch glass baking dish. Let stand 15 minutes. Bake at 350° until tester inserted into center comes out clean, about 40 minutes.

In the meantime, whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Doncha just love fall?

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Nanners

Caaake.  I feel like Homer, with drool coming down the side of my mouth as I picture the deliciousness of this thing.  Uuuhhhhh Huuuuhhhh…

 

I swear, sometimes I buy bananas knowing that they’ll sit in the basket and eventually go past the eating stage.  Oh well, I’ll think, I guess I’d better do something with them.  How about banana bread?  No, done that recently.  Still have some in the freezer.  I know – caaaake (drool)…

Banana Cake with Cream Cheese Frosting

This was adapted from a recipe for a layer cake, using 2-9″ cake pans, but I didn’t have the patience for all that, so I threw it in my bundt pan.  I didn’t, however, change the amount of frosting.  Get ready for the hearty frosting layer, people.

1 cup sugar
1/3 cup vegetable oil
1 1/4 teaspoons vanilla extract
2 large egg whites
1 large egg
1 cup mashed ripe banana (2 bananas)

2 cups white whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt

1/2 cup low-fat buttermilk

Mix together the wets (sugar through banana) until thoroughly combined.  Dump in about half of the drys, mix.  Add the buttermilk, followed by the other half of the dry ingredients.  Coat your pan with cooking spray, pour the batter in, and bake at 350° for 40 minutes or until a tester comes out clean.

As you eagerly await the cake, prepare the frosting.  Mix together:

2/3 cup (about 5 ounces) cream cheese
1 teaspoon vanilla
3 cups powdered sugar

until smooth.  Let the cake cool a bit, then slather it up.

The cake is really moist and lovely, even after its second day in the fridge.  I won’t be giving you a report on how it survives three days, because it will be eaten by then.  Caaaake.

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Hazy Days

The wildfires have been raging all week here in San Diego – so many people have been evacuated, and now over 1500 homes have been destroyed.  It’s totally surreal, because even though the fires are happening all around, you’d hardly know it from where I live.  There’s the tell-tale haze in the air, and a faint smoky smell, but we’ve been spared much of the exposure here in Ocean Beach.  Even so, they keep saying that the air quality is really bad, so we’re encouraged to stay indoors and limit activity.  To avoid becoming too news-laden and freaked out, I took on a few kitchen projects.  My camera is still traveling, so no pictures this week.  You’ll have to trust me – this is good stuff.  It’s a little time consuming, so I’d save it for a lazy Sunday.  Or a hazy Wednesday, if you’re in SD.

Three Sisters Baked Beans (adapted from Vegetarian Times)

1 cup dried beans (I used Vaquero)
1 cup drained oil-packed sun-dried tomatoes
2 canned chipotle peppers
1/2 cinnamon stick
1 Tbsp olive oil
2 cups diced onions
3 cloves garlic, minced
1 1/2 tsp. dried Mexican oregano (thanks, Mom!) 
1 1/2 tsp. salt
2 cups peeled, diced butternut squash
15-oz. can hominy, rinsed and drained
1/3 cup blackstrap molasses
1 Tbs. cider vinegar
4 cups winter greens (such as collards, kale, chard)

Rinse, soak and cook the beans.  Reserve the cooking liquid and add enough water to make 4 cups. 

In a large saucepan, combine 3 cups liquid, sun-dried tomatoes, chipotles and cinnamon stick. Bring to a boil over high heat, reduce heat to low and simmer, stirring occasionally, 15 minutes.

Remove from heat and let stand 10 minutes.  Remove and discard the cinnamon stick, and then transfer tomato-chipotle mixture to food processor and process until smooth; set aside.

In a Dutch oven, heat oil over medium-high heat. Add onions, garlic, oregano and salt and cook, stirring occasionally, until onions have softened, about 4 minutes. Add squash and cook, stirring often, 2 minutes. Stir in beans, hominy, molasses, tomato-chipotle puree and remaining 1 cup liquid. Cover, transfer to oven and bake 40 minutes.

Remove bean mixture from oven and stir in vinegar. Serve hot.

I ate the dish at this point and loved it.  On the reheat, though, I added some greens and it came to a whole new level – I’d recommend their addition – I bet even stirring them in after baking the beans would wilt them enough.  Yum.  Hearty and comforting, and perfect for eating in front of the tv, watching for any good news that might appear.

An addition: I received this attachment of homeopatic remedies to fire-related symptoms in an email from my massage school. Hopefully it will come in handy for some.

For acute anxiety, fear, shock or grief:
Rescue remedy drops or spray: Take under the tongue or pour into a water bottle and sip throughout the day. See dosage information on the bottle.
Rescue remedy be used together alone or together with any of the following homeopathic remedies:
Aconite 30c/200c: for any illness that arises from fright
Ignatia 30c/200c: for acute grief or loss.
Pulsatilla: for anxiety in children (or adults) who are weepy, clingy and want to be held.
Calcarea carbonica: for undue fear of calamities or natural disasters. They cannot sleep due to the fear of losing their homes or loved ones.
Phosphorous: for anxiety in open, excitable types who want to be able to help everyone and get ill seeing the suffering of others.
Natrum Muriaticum: These types are equally as sensitive to the suffering of others, especially if they see any injustice. They are more serious or closed than Phosphorous types. This is also useful for grief, especially long-standing or silent grief, where they are not able to cry, or hide their tears behind a brave face.

For sore throats from exposure to smoke:
Echinacea and goldenseal throat spray: take as directed on the bottle
Home-made ginger tea: Cut up fresh ginger root and add to water. Bring to the boil and allow to simmer. Drink throughout the day. (This will also help with mucus)
Zinc or Propolis throat lozenges

Eye irritation from smoke:
Try to use goggles when outside to protect your eyes. Use saline solution to rinse your eyes. If redness continues use Euphrasia eye drops or take homeopathic Euphrasia orally. For tearing, burning eyes that feel like you’ve been peeling onions, use Allium cepa (Especially if you also have a watery, burning nasal discharge)

General advice: Smoke exposure increases your need for Vitamin C, thus I recommend increasing your intake of Vitamin C during this time. Grapefruit seed extract can help your immune system deal with the air pollution.

Information provided by Tammara Guterman, homeopathic practitioner.

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