Thursday, March 11, 2010

Eggplant with Yogurt Sauce (Bouranee Baunjan, also Burani Bonjon)


This vegetable side dish is very popular. Squash or zucchini can be used instead
of eggplant.
Slice eggplant into 1⁄2-inch-thick pieces.
Spread on a tray and sprinkle liberally with salt.
Leave for 30 minutes, then rinse and dry well with paper towels.
Heat oil over medium heat in a skillet. Fry eggplant in a single layer until
light brown on each side. Drain on paper towels.
Repeat with remaining slices. Add more oil as necessary (the eggplants use
up a lot of oil).
In a covered saucepan, fry onions gently till translucent. Remove to a plate.
Place a layer of eggplant in the pan. Top with alternating layers of onion, green
pepper, and tomato. Season each layer with salt and a bit of chili powder.
Repeat layering using remaining ingredients.
Add water, cover, and simmer gently for 35–45 minutes.
Combine yogurt with garlic and salt to taste.
Spread half of this mixture on the base of serving dish.
Top with vegetables, lifting eggplant gently to keep slices intact. Leave juices
in the pan.
Top with the rest of the yogurt and drizzle with the remaining vegetable
juices (not the oil).
Serve with flat bread.
Rosewater Custard (Firnee)
Sweet confections like this are made for special occasions such as weddings or
the end of the Ramadan fast. Instead of cornstarch, rice flour is often used.
3 medium eggplants
1⁄4 cup oil
2 large onions, sliced
3 green bell peppers, seeded,
sliced in rings
3 large ripe tomatoes, peeled and
chopped
1⁄4 tsp hot chili powder
(optional)
1⁄4 cup water
2 cups natural full-fat yogurt,
drained
2 cloves garlic, minced salt

Slice eggplant into 1⁄2-inch-thick pieces.
Spread on a tray and sprinkle liberally with salt.
Leave for 30 minutes, then rinse and dry well with paper towels.
Heat oil over medium heat in a skillet. Fry eggplant in a single layer until
light brown on each side. Drain on paper towels.
Repeat with remaining slices. Add more oil as necessary (the eggplants use
up a lot of oil).
In a covered saucepan, fry onions gently till translucent. Remove to a plate.
Place a layer of eggplant in the pan. Top with alternating layers of onion, green
pepper, and tomato. Season each layer with salt and a bit of chili powder.
Repeat layering using remaining ingredients.
Add water, cover, and simmer gently for 35–45 minutes.
Combine yogurt with garlic and salt to taste.
Spread half of this mixture on the base of serving dish.
Top with vegetables, lifting eggplant gently to keep slices intact. Leave juices
in the pan.
Top with the rest of the yogurt and drizzle with the remaining vegetable
juices (not the oil).
Serve with flat bread.

Chicken and Chickpea Stew with Rice (Nakhod Chalau, also Chelo Nachodo)


Two types of rice are used in Afghan rice dishes: long-grain for savory combinations
with meat and/or vegetables (pilau and chalau) and short-grain for
desserts or elaborate savory rice dishes called bata and shola. This is a family dish
served at midday or in the evening. Stew and rice are served separately. Eat with
pickles, chutney, and nan.
Bring water to a boil in a nonaluminum saucepan.
Add chicken pieces, cover, and simmer for 15–20 minutes. Skim the top
during cooking.
Add chickpeas, onion, celery, carrot, zucchini, salt, pepper, and cumin.
Cover and simmer for 15 minutes.
Add cilantro, dill, and lemon juice. Simmer for 15 minutes.
Prepare rice.
Serve individual helpings of rice and ladle stew over it, ensuring everyone
has some of the crisp rice from the bottom.
3 cups water
4 portions chicken legs, skin
discarded
1 12-ounce can chickpeas
1 onion, chopped
1 rib celery and its leaves, sliced
1 medium carrot, sliced
diagonally
1⁄2 pound zucchini, sliced
salt and pepper to taste
1⁄4 tsp cumin powder
1⁄4 cup fresh cilantro, chopped
1⁄4 cup fresh dill, chopped
1⁄4 cup lemon juice
Rice
4 cups water
1⁄4 tsp salt
2 cups raw rice, well rinsed
1⁄4 cup ghee (or skimmed melted
butter)

In a covered saucepan, bring water and salt to a boil.
Add rice and cook uncovered over moderate heat for 5 minutes.
Drain rice in colander and rinse with cold water.
Return rice to pot and pour ghee over rice.
Cover pot and cook over very low heat for 1⁄2 hour. Rice should develop a
crisp bottom layer.

Potato and Meat Packets (Boulanee)


These fried pastries are quite similar to wontons. There are two types: the most
popular one is stuffed with local chives called gandana; the other with mashed
potato. Both are served at birthdays or other family celebrations with drinks. In
the recipe below, meat used in the filling can be left out and the amount of
mashed potato increased to a total of three cups. Best eaten as soon as made,
though also good cold.
11⁄2 tsp salt
1⁄2 tsp cayenne pepper
(optional)
2 TBS fresh cilantro, chopped
4 green onions (green leaves
only), chopped
1 cup mashed potatoes
vegetable oil
1 pound ground beef
1⁄2 tsp freshly ground black
pepper
1⁄2 tsp ground coriander
1 package square wonton
wrappers
Add 1⁄2 tsp salt, cayenne pepper (if using), cilantro, and green onions to
mashed potatoes and mix well.
Heat 2 tablespoons oil in a skillet over medium heat.
Brown beef with pepper, 1 teaspoon salt, and ground coriander.
Mix ground beef with mashed potatoes. Let cool.
Take a wonton wrapper and place a spoonful of filling in the middle.
Wet edges of the wrapper with a little water. Fold over into a triangle. Cross
over points of triangle and press to seal.
Flatten with your hand.
Heat 1⁄2 inch oil in a skillet and fry boulanee in batches until brown on both
sides, for about 4–5 minutes. Fry only a few at a time. Do not let them
touch one another.
Serve with hot mint tea.

Wednesday, March 10, 2010

Udon with Mushroom Broth, Cabbage, and Yams


yield: Makes 4 to 6 servings
A Japanese-style noodle soup that's full of healthful things: mushrooms, yams, carrots—and even salty, savory, vitamin-and mineral-rich... more ›


ingredients

Broth:
10 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
3 cups water
1 1/2 cups coarsely chopped fresh cilantro
1 1/2 ounces dried shiitake mushrooms, rinsed
3/4 cup thinly sliced peeled fresh ginger
2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
2 6-inch strips dried kombu
2 teaspoons tamari soy sauce
1 teaspoon unseasoned rice vinegar

Garnishes:
2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes)
5 ounces snow peas, trimmed
4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
5 ounces slender carrots (preferably assorted colors), peeled, thinly sliced on diagonal
10 ounces Japanese-style udon noodles or soba noodles
1 cup sliced green onions
1/4 cup matchstick-size strips peeled fresh ginger
4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
Sambal oelek
Tamari soy sauce


preparation

For broth:
Bring broth and 3 cups water to simmer in large pot over medium heat. Add cilantro, mushrooms, sliced ginger, and lemongrass. Cover; simmer until mushrooms are tender, about 30 minutes. Rinse kombu; add to broth. Simmer 1 minute. Using tongs, remove kombu and mushrooms; discard kombu. Transfer mushrooms to work surface; cut off stems and discard. Cut each mushroom into 3 to 4 strips. Strain broth through fine-mesh strainer into another large pot; discard solids in strainer. Add tamari and rice vinegar to broth. DO AHEAD: Can be made 1 day ahead. Cover and chill mushrooms. Cool, cover, and chill broth.
For garnishes:
Bring large pot of salted water to boil. Cook yams until just tender, 4 to 5 minutes. Using skimmer, transfer to medium bowl. Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes). Using skimmer, transfer vegetables to separate bowls. Reserve cooking liquid. DO AHEAD: Vegetables can be cooked 2 hours ahead. Let vegetables and liquid stand at room temperature.
Bring cooking liquid to boil. Sprinkle with salt. Add noodles; cook until tender but still firm to bite, stirring often. Drain; rinse.
Meanwhile, bring vegetable broth to simmer. Add green onions and ginger strips. Season with salt and pepper.
Using tongs, divide noodles among bowls. Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound. Divide tofu, if using, among bowls. Ladle broth over and serve, passing sambal oelek and tamari separately.
Ingredient tips:
Lemongrass, an herb that resembles a green onion, has a mild lemony flavor. Kombu (a.k.a. kelp) is a variety of seaweed that’s often used for making stock. It's usually sold dried. Tamari is a dark sauce made from soybeans. Udon is a thick wheat-or corn-based Japanese noodle. Sambal oelek, a spicy chili sauce, is a common ingredient in Indonesian and Chinese cooking. Look for these ingredients in the Asian foods section of some supermarkets and at Asian markets

Sweet Potato Cakes with Mango-Pineapple Chutney


The mango-pineapple chutney is a delicious condiment for these exotic potato cakes, which would be great with poached eggs for brunch.

Chutney:
1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
1/2 cup sugar
6 tablespoons white wine vinegar
2 garlic cloves, pressed
1 teaspoon ground cumin
1 teaspoon cumin seeds
4 whole cloves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Potato cakes:
1 8-ounce red-skinned sweet potato (yam)
1 8-ounce russet potato
3 tablespoons grated onion
2 large eggs, beaten to blend
2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
1 tablespoon all purpose flour
2 teaspoons curry powder
1 teaspoon sea salt
2 tablespoons vegetable oil
1 cup Greek-style yogurt*


For chutney:
Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
For potato cakes:
Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
* A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.

Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts


yield: Makes 8 servings
This seasonal salad is a great mix of colors and flavors


3 tablespoons lingonberry preserves, divided
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup canola oil
1 large unpeeled Granny Smith apple, coarsely grated, divided
1/2 cup walnut halves, toasted , divided
4 cups thinly sliced red cabbage


preparation

Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.

Tuesday, March 9, 2010

Pumpkin Pie Cupcakes


yield: Makes 8 servings

Consider these "beauty" bites: They offer up 26 percent of your daily dose of vitamin A, which keeps skin and hair healthy.

ingredients

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup granulated sugar
2 tablespoons butter, softened
1 egg white
1/4 cup canned pumpkin puree
2 tablespoons skim milk
1 teaspoon vanilla extract, divided
8 mini muffin liners
2 tablespoons lowfat cream cheese, at room temperature
2 teaspoon trans-fat-free margarine
2 tablespoons confectioners’ sugar
2 tablespoons nonfat plain yogurt
Grated zest of 1 lemon

preparation

Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full. Bake until cupcakes spring back to the touch, 10 to 15 minutes. Beat cream cheese, margarine and confectioners’ sugar in a bowl with a hand mixer until smooth. Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined. When cupcakes cool, frost and garnish with zest.

Pineapple-Glazed Chicken with Jalapeño Salsa


Spicy and bright, this salsa makes chicken breasts party-worthy, and would also be a superb topper for pork or fish.

1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
4 boneless chicken breast halves with skin (1 3/4 pounds total)


Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
Spoon salsa over chicken and serve.

Monday, March 8, 2010

Pickled Red Onions


yield: Makes about 2 cups
Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.


1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick


preparation

Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl. Cover; cool to room temperature. Chill overnight. DO AHEAD: Can be made 3 weeks ahead. Keep chilled. Drain before serving.

Pear-Cranberry Cobblers


yield: Makes 4 servings
This scrumptious dessert serves up sweet, seasonal fruit in filling, foolproof portions. And whole-grain oats top it off with a fluffy cobbler...

ingredients

Vegetable oil cooking spray
1/3 cup steel-cut oats
2 large pears (about 1 pound), peeled, cored and cut into chunks
1 cup fresh or frozen cranberries
1/4 cup whole-wheat flour
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/4 cup packed brown sugar
2 tablespoons lowfat vanilla yogurt


preparation

Heat oven to 375°. Place four 8-ounce ramekins on a rimmed baking sheet and coat each with cooking spray. Place oats in a bowl and stir in 3 tablespoons boiling water; cover and steep about 10 minutes. Divide pears and cranberries among ramekins. Mix next 5 ingredients in a bowl. Stir egg and sugar into oats; add flour mixture and yogurt. Stir but don't overmix. Spoon batter over fruit and spray tops with cooking spray. Bake until topping browns and puffs, about 45 minutes. Serve warm.

Linguine with Bay Scallops, Fennel, and Tomatoes


yield: Makes 4 servings

Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta. hide ›


ingredients

8 ounces linguine
3 tablespoons extra-virgin olive oil, divided
1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
1 medium onion, halved, thinly sliced
1 pound bay scallops
1 6-ounce container cherry tomatoes, halved if large
1 tablespoon Pernod or other anise-flavored liqueur
4 tablespoons chopped fresh parsley, divided
1 lemon, cut into 4 wedges


preparation

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.

Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.

Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.

Saturday, March 6, 2010

Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers


yield: Makes 4 servings
The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of...

ingredients

3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons drained capers
8 large eggs
1/3 cup freshly grated Parmesan cheese


preparation

Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes. Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.
Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper. DO AHEAD: Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.
Preheat oven to 375°F. Pour tomato-artichoke sauce into 13 x 9 x 2-inch glass baking dish. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.

Cranberry-Nut Rolls


yield: Makes 12 rolls
Any leftovers would be great for breakfast.


1 cup coarsely chopped walnuts
3 1/2 cups (or more) bread flour
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons quick-rising dry yeast (from one 1/4-ounce envelope)
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil plus additional for coating bowl
1 large egg
1 cup sweetened dried cranberries
Nonstick vegetable oil spray
1 large egg, beaten to blend (for glaze)
Raw sugar*

Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F. Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes. Transfer dough to floured surface; knead 2 minutes.
Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
Line large rimmed baking sheet with parchment paper. Transfer dough to unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations. (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction.) Repeat with remaining dough pieces.
Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
Meanwhile, position rack in center of oven and preheat to 425°F.
Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack. DO AHEAD: Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.
* Also called turbinado or demerara sugar; available at most supermarkets.

Country Captain with Cauliflower and Peas


yield: Makes 6 servings

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.


ingredients

Spice mixture:
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 whole cloves
1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
1 1/2-inch piece cinnamon stick
1/2 teaspoon turmeric
1/4 teaspoon (scant) cayenne pepper

Chicken:
5 tablespoons peanut oil or vegetable oil, divided
1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
Coarse kosher salt
2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
1 bunch green onions, dark green and white parts chopped separately
1 tablespoon finely grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups (or more) low-salt chicken broth
1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
1/3 cup dried cherries, finely chopped
1 tablespoon smooth peanut butter
1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
1/3 cup coconut shavings,* lightly toasted


preparation

For spice mixture:
Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
For chicken:
Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.
Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.

Friday, March 5, 2010

Cioppino-Style Roasted Crab


yield: Makes 4 servings
For leftovers of this classic seafood stew, increase the recipe by half.

ingredients

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
6 large garlic cloves, pressed
1 cup dry white wine
2 cups bottled clam juice
2 15-ounce cans chopped tomatoes in juice
1 cup water
2 bay leaves
1/2 cup (packed) fresh Italian parsley leaves
1/2 teaspoon (scant) dried crushed red pepper
Coarse kosher salt
2 2-pound cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs


preparation

Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.

Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.

Caramelized Cumin-Roasted Carrots


yield: 6 servings

ingredients

Nonstick vegetable oil spray

12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons cumin seeds

2 teaspoons coarse kosher salt

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preparation

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.

Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Bulgur Risotto with Corn and Shrimp


yield: Makes 4 servings
Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.


ingredients

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped


preparation

Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

Broiled Oysters with Garlic Breadcrumbs


yield: Makes 12
At Moran's Oyster Cottage, diners enjoy this dish alongside homemade bread.

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ingredients

1/2 cup fresh breadcrumbs made from crustless white bread
2 1/2 tablespoons unsalted butter
1/2 small garlic clove, pressed
1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
12 oysters, freshly shucked and reserved on half shell with juices
Lemon wedges


preparation

Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.

Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges

Bevy of Beans and Basil


yield: Makes 4 to 6 servings
active time: 20 min
total time: 40 min
This textural celebration of legumes includes those that are both in and out of pods. You'll find crisp-tender Romano beans and green beans, as well as droves of firm yet creamy fava beans (also called broad beans), which have been a staple in places like Egypt, China, and the Mediterranean for millennia. The beans are all cooked in one pot and then warmed in a skillet, where verdant shreds of basil join them at the last minute for extra oomph. Sound easy? That's because it is.

ingredients

1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces
1/2 pound green or wax beans, trimmed and halved crosswise
1/4 cup packed basil leaves
2 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons water
1 1/2 teaspoons grated lemon zest
2 1/2 teaspoons fresh lemon juice, or to taste

preparation

Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.

Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.

Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.

Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.

Cut basil into very thin shreds.

Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.

Cooks' note:
Beans can be cooked in boiling water 1 day ahead and chilled.

Wednesday, March 3, 2010

Berries and Buttermilk Puddings


yield: Makes 4 servings
active time: 20 min
total time: 9 1/2 hr (includes chilling)
Yes, buttermilk is good for tender griddlecakes and baked goods, but as these delicate individual puddings show, its tangy flavor is not to be taken for granted. The sauce that tops the puddings begins with a red-wine syrup mulled with citrus and a bay leaf and then puréed with strawberries. A final scattering of mixed berries gives a down-home touch to something that is, at heart, wonderfully curious and complex.

ingredients

For buttermilk puddings:
1 teaspoon unflavored gelatin
1 cup whole milk, divided
1/2 vanilla bean, split lengthwise
6 tablespoons sugar
1 cup well-shaken buttermilk

For sauce:
1/4 cup dry red wine
1/4 cup water
3 tablespoon sugar
1 (3-inch) strip lemon zest
1 (3-inch) strip orange zest
1 Turkish or 1/2 California bay leaf
1 cup quartered strawberries
2 cups mixed berries

Equipment: 4 (6-to 8-ounce) bowls or wide glasses

preparation

Make buttermilk puddings:
Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
Make sauce:
Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
Chill sauce, stirring occasionally, until cold, about 1 hour.
To serve:
Spoon sauce over puddings and top with remaining berries.
Cooks' note:
Buttermilk puddings and sauce can be made 3 days ahead and chilled separately.

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet


yield: Makes 6 servings
Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi... more ›

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ingredients

Pear sorbet:
3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)

Sake granita:
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin

Asian pear and grapefruit salad:
1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)

Special equipment: Ice cream maker


preparation

For pear sorbet:
Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
Process pear mixture in ice cream maker according to manufacturer’s instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
For sake granita:
Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
For asian pear and grapefruit salad:
Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

(Healty)
Caramelized onions:
2 tablespoons olive oil
1 1/4 pounds red onions, thinly sliced
2 tablespoons balsamic vinegar

Candied walnuts:
1/3 cup (packed) golden brown sugar
1/4 cup water
2 tablespoons (1/4 stick) butter
Large pinch of salt
1 1/2 cups walnut halves

Croutons:
4 cups 1/2-inch cubes crustless country bread
3 tablespoons extra-virgin olive oil

Salad:
5 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 5-ounce packages baby arugula
2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

For caramelized onions:
Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
For candied walnuts:
Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For croutons:
Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
For salad:
Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.
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