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Za’atar (Somali condiment)

July 14th, 2019 Comments off

 

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon sumac
  • 1 tablespoon ground cumin
  • 1 tablespoon sesame seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

    Preparation

    • Combine chopped fresh oregano, sumac, ground cumin, and sesame seeds. Stir in kosher salt and freshly ground black pepper. DO AHEAD Can be made 2 weeks ahead. Store airtight at room temperature.

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Maraq digir — Somali bean stew

July 14th, 2019 Comments off

Serves 2 as a main or 4 as a starter
fresh coriander (cilantro)  1 bunch
tomatoes 3 medium
green chillies 1-2
ginger ½ thumb (optional)
dried adzuki beans 200g
onion 1, peeled and sliced
olive oil 1 tbsp
xawaash spice blend 1 dsp (see below)
tomato paste 1 level dsp, or to taste
salt to taste

For the xawaash spice mix (makes about 35g or 4 heaped dsp)
cumin seeds 2 dsp
coriander seeds 2 dsp
black peppercorns 1 dsp
flat cinnamon bark 2cm piece
cardamom seeds 1 tsp
whole cloves 1 tsp

To make the xawaash, dry heat all the spices in a frying pan on a medium heat for about 2 minutes or until they begin to give off a lovely warm aroma. Once you can smell this, take it off the heat.

Use a coffee grinder or pestle and mortar to grind everything down to a powder.

If you want to make a big batch, just double the quantities, and it should last in an airtight container in the dark for up to 3 weeks. It can last longer, but the potency deteriorates – I use a lot of xawaash, so I get through it quickly.

To make the maraq digir, whizz up the coriander, tomatoes and chillies in a blender. Sometimes I add fresh ginger to give it an extra boost. Put the mixture to one side.

In a saucepan, boil the adzuki beans for about 20 minutes. (You can also use tinned fava beans.) Fry the sliced onion slowly in the olive oil until slightly caramelised. Stir in the xawaash spice blend. Fry a little longer, then add the coriander and tomato mixture, with some tomato paste. Add salt to taste.

Leave to simmer for about 20 minutes, adding a little water if needed. Add the beans and cook for another 15-20 minutes, then mash some of the beans.

I like it with feta and black olives and lots of olive oil on top. Serve with pita or naan bread, za’atar  (dipping spice) and olive oil.

 

from The Guardian

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Gazpacho

July 9th, 2019 Comments off

Gazpacho — from Epicurious

Ingredients

    • 2 large tomatoes (about 1 pound)
    • 1 large cucumber, peeled, halved lengthwise, seeded
    • 1 medium onion
    • 1 large roasted red bell pepper (available in jars)
    • 3 cups tomato juice
    • 1/2 cup chopped fresh cilantro
    • 1/3 cup red wine vinegar
    • 1/4 cup olive oil
    • 1/8 teaspoon hot pepper sauce (such as Tabasco)

Preparation

    1. Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.
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Borscht

June 14th, 2019 Comments off

Cold Beet Soup (borscht)

Serves four as an appetizer.

For more delicate flavor (and a vegetarian option) replace the chicken stock with vegetable stock or water. To turn the soup into a hearty one-dish meal, garnish each serving with chopped hardboiled egg, cucumber, and/or radishes. Some recipes also call for the addition of boiled potatoes, bacon, or mushroom dumplings.

2 cups cooked, peeled and coarsely chopped beets
1 small onion, chopped
1 carrot, finely chopped
1 tablespoon olive oil
2 cloves garlic, chopped
4 cups chicken stock
salt and pepper to taste
1 teaspoon dried dill
½ teaspoon finely grated lemon peel
1 cup unflavored yogurt, plus more yogurt or sour cream for garnish

In a large soup pot cook the beets, onion, and carrot in the oil until the onions are soft and translucent. Add the garlic and continue cooking for another few minutes. Transfer the ingredients to a blender or food processor, and process until finely puréed (add water or stock if necessary). Return the puréed vegetables to the pot and add the stock (or water), salt and pepper, dill and lemon peel. Bring the soup back to a boil, then simmer it for about five minutes, and remove from the heat. When it has cooled slightly, whisk in one cup yogurt. Refrigerate until mixture is thoroughly chilled. To serve, add chopped hardboiled egg, cucumber and or radish if desired, and top with a dollop of yogurt or sour cream.

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simple tomato sauce

March 29th, 2019 Comments off

garlic
onion
oil
salt
pepper
crushed tomatoes

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Cremoncello, Lemoncello, Limoncello

March 3rd, 2016 Comments off

CREMONCELLO RECIPE

2 cups grain alcohol, such as Everclear

3 unblemished lemons’ zest

1 quart plus ¼ cup 2% milk
(for limocello, use water in place of milk;

3 ½ cups sugar

Wash lemons thoroughly. Thinly peel, making sure to get only the yellow and none of the white

In large glass container, marinate the lemon peel in alcohol for 48 hours. Strain liquid and discard peel.

In medium sauce pan, boil milk (or water) and add sugar, stirring until dissolved (basically, you’re making a simple syrup). Cool. Add lemon-infused alcohol.

Allow to age for at least a month; if making cremoncello, refrigerate.

Store in refrigerator and serve chilled.

 

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Cremoncello

August 11th, 2015 Comments off

CREMONCELLO RECIPE

2 cups grain alcohol, such as Everclear

3 unblemished lemons’ zest

1 quart plus ¼ cup 2% milk
(for limocello, use water in place of milk;

3 -½ cups sugar

Wash lemons thoroughly. Thinly peel, making sure to get only the yellow and none of the white

In large glass container, marinate the lemon peel in alcohol for 48 hours. Strain liquid and discard peel.

In medium sauce pan, boil milk (or water) and add sugar, stirring until dissolved (basically, you’re making a simple syrup). Cool. Add lemon-infused alcohol.

Allow to age for at least a month; if making cremoncello, refrigerate.

Store in refrigerator and serve chilled.

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Markia’s Mother’s Pizza

August 11th, 2015 Comments off

Maria’s Mother’s Pizza

We’re in Maria’s mother’s kitchen.  Maria’s mother is kneeling on the tile floor.  Before her she has spread out a cloth, and on the cloth she has a plastic bucket, a bag of white flour and a bag of semssmolina flour, dry yeast, a bottle of olive oil, salt, and water.

Maria’s mother is making pizza dough.  She’s showing us how it’s done.

We are seven guests from the locanda, the guest house, where Maria works. We’ve walked down to Maria’s mother’s house, about half a kilometer along a dirt road, through the rolling hills of Tuscany, the sunfllowers in bloom across the vallley.  It’s a brilliant spring day; here in Maria’s mother’s kitchen, however, it’s quite dark.  Most Italian kitchens are quite dark.  And tiny.  Mama would never complain.

Maria’s mother — none of us learned her name — lifts the bag of white flour, and pours an amount into the plastic bucket.  She then scoops some semolina flour from the other bag and adds it to the white flour.  She adds several pinches of yeast, a small palm of salt, several glugs from the olive oil bottle, and several glugs of water.

“You’ll notice,” I comment, “The scientific precision of measurement.”  We all chuckle.  Maria’s mother smiles.  She speaks no english; neither does Maria.

Maria’s mother starts mixing these ingredients in the plastic pail, putting her weight into the task.

I’m in my own kitchen in Carolina, starting my pizza dough.  I measure out three cups of white flour, one of semolina, four teaspoons dry yeast, two teaspoons salt, three tablespoons of olive oil, and 1-5/8 cups warm water.  These all I dump into the bread making machine, set the control to “dough”, and press the start button.

Maria’s mother, after about five minutes, has created a lovely, spongy, pliable dough.  We can see what a great mixing container is the plastic bucket–not like a ceramic bowl, which is unmaliable, but somthing you can bend and twist to make it easier for you to knead the dough.

Now the dough will need to rise.  But we don’t have to wait for that–Maria’s mother has already made a recipe of dough, which she has already let rise, kneaded again, let rise, kneaded, then divided and set out to rest under damp cloths.

My breakmaker’s alarm goes off;  I remove the dough onto a floured wooden board, knead it a few times, divide it in two, then wrap each half in plastic wrap.  these will sit for one-half hour.

We all troop out of the kitchen, into the back yard of the house.  It’s a three-story old farm house.  Three generations are living here, three sons and families, the mother, her grandchildren. The men are working in town, and will be home later.  The grandchildren, not yet in school, are busy in a room upstairs.  We are on the piazzetta, or veranda, where there are set up several tables,.

Toward the bottom of the grassy yard is a brick oven.  We understand that Maria’s mother bakes bread in this oven evry week.  Maria is taking a part, stoking the oven with the knarled logs of olive wood.
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Now the preparatio really starts.  The alrady divided dough is brought out.  Maria’s mother rolls out the dough, exquisitely thin, and starts putting on the toppings.

In my kitchen, I roll out the dough with a wine battle roller, then pile on the toppings: garlic, olives, red pepper, salt/pepper, oregano, a bit of tomato sause, basil, arugula, mozzarella, gorgonzola.

She makes really simple pizzas:  oil-salt-and-rosemary;  garlic and oil and tomato; usually just two or three ingredients.

The pizzas go zipping into the brick oven on the long-handled wooden peel, and come zipping back out seemingly at onec, the oven is so hot, making crispy, puffy crusts.

My pizza takes at least ten minutes in my electric oven, whose temperature cannot get above 500 degrees Fahrenheit; I don’t take it out til all the cheese is bubbling.

A treat at the end: a pizza of honey and pear slices;  the children join us for this one, and some get a dollop of ice cream .

It’s been a great treat.  We thank our hostess, Maria’s mother.

As we are about to leave, we’re asked to stay a moment.  Gathered on the drive, we see the men coming home in their cars; they get out and stand looking back at us fro the house.  We regard each other as we would aliens from outer space.

The children, it turns out, have been weaving for us friend bracelets.  We are touched.

We can’t speak the same language; but we are grateful, and try to make our appreciation known.

Here are some more details:  When writing up that recipe for pizza dough, I left out what you would do if you didn’t have a bread making machine.  It’s so easy with the bread machine!  You just stick the stuff in, turn it on, and /ecco!/ the dough is done after about an hour.

But if you don’t, you can use your Cuisine-Art to mix the stuff up; then you want to keep the dough warm, so it rises: like, covered in a warm oven, or as I’ve done, in a bowl that sits in a bowl of warm water.  If you don’t have a Cuisine-Art, then you mix the ingredients together by hand (first you disolve the yeast in warm water), then let it rise in the bowl-in-warm water.  Well, you have to come back to it about every 10 minutes, kneading it, pounding it down every time.  But that’s the fun of making bread!

The thing the bread making machine does is to 1) keep it warm throughout, and 2) knead it every 10 minutes or so.  You can do this by hand, if you want.

So, what do you do for toppings?

Here’s what I use:

First I roll out the dough (half the recipe) onto my pizza peel.
A lite coating of oil along the edge (to grab the cheese gratings I put on later)
Garlic:  you can never have too much garlic.
Olives — chopped oil-cured olives
If I’ve got some left-over tomato sauce, a very light coating — or some chopped fresh tomato (juice removed)
Above-mentioned grated parmesano or romano cheese, for outer-edge crust beautification
Spices:  Salt, black pepper, red pepper
Herbs: oregano (fresh or dried), basil (fresh or dried) or lots of  chopped arugula
Fresh mozzarella cheese
Shavings of  gorganzolla  cheese

That’s maybe excessive.  Other options are available.

Here’s an idea, something made for us in the Chianti countryside:

Pizza Sucre con Miele e Pera
(sweet pizza with honey and pear)

On your rolled-out pizza dough, smear honey, and layer on slices of ripe pear.  Bake.  Eat.
This is a desert pizza.

How about maple syrup and ripe apple slices?  Yum!

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Black Beans and Rice

August 11th, 2015 Comments off

I’m making black-bean soup with rice.  Taught to me by a Mexican-American friend in Denver, Colorado. Like his mother used to make.

I started at 11:00 in the morning; we usually eat around 2:00 in the afternoon. It’ll be very ready by then.I chopped up into small pieces:

1 medium sweet onion
2-inch piece of sweet potato.  Should really be a piece of pumpkin, but any kind of squash will do.
1/4 of a green pepper
3 cloves of garlic
In a deep-sided skillet, I made a sofrito (sautee) of the garlic and onions, then added the pepper and squash.  To this I stirred in a good portion of dried oregano (mine is Mexican from Penzy’s), a large pinch of red chili flakes, a pinch of salt and of pepper. Get these things working all together, so the onions are soft, and then dump in two cans of black beans.  You could cook your own black beans from dried, but that would take another day.

Add some water–about 1/2 cup or so.  Then add about the same amount of red wine.  Don’t worry about the alcohol, it will all be cooked away.  But worry if you must…just use a good red wine, not one of those horrid “non-alcoholic” types.)

Let it all come to a boil, then turn the heat down to real low, so that the stuff is just barely bubbling. Don’t let it boil over the sides.

Stir it often. When it sits their simmering for a while, you’ll get a skin on top; just stir it back into the mix.

Taste: if too mild, add some (1/4 tsp) of Sriracha.  Stir it in.  Add some sugar to bring out the vegetables’ flavors (1/2 tsp).

When the beans are done, the squash or sweet potato will have bocome really soft or even unidetifiable, same with the green pepper, or at least able to be severed with the edge of a wooden spoon. The soup will be thick and dark with the black beans, not watery.

I just checked mine–it’s 12:30, and doing great.  When we eat, in an hour and a half, we’ll each get some  in a bowl, and sprinkle a generous portion of rice on top, and also a lot of raw, finely-chopped sweet onion.

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Sour Cereal Recipe

August 11th, 2015 Comments off

Sour Cereal Recipe

1/2 cup millet
8-9 cups water

Wash the millet, add to a 4-qt pot with the water.  Turn on the heat.

Ginger == about 1-inch piece, chopped finely (cuisinart works).
½ medium-sized onion — chopped fine (cuisineart)

Add ginger and onion to the pot.

3 tsp cumin seeds
1 tsp salt
1 pinch ground fenugreek

Add cumin, salt and fenugreek to the pot.  Stir the pot to prevent its foaming over the side.

2 ½ tsp chopped green chillis, canned

Add chillis and coconut to the pot.  Stir, scrape off the foam.

1 ancho chilli pepper
Break ends off the chilli, dump out the seeds, cut into small pieces with scissors.
6 pitted dates (will be too sweet if you use too many), chopped fine.
½ tsp Vietnamese Chili Garlic Sauce
2 Tbsp medium-heat bottled Salsa
1 Tbsp Butter

Add chilli, dates, sauce,  and salsa to the pot.

1/3 cup unsweetened coconut  — add

The Sour Cereal is cooked when the millet seeds are split open.

1 bunch chopped Cilantro

Turn off the heat, add chopped cilantro.

Serve when hungry.

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