Archive

Archive for the ‘food’ Category

Kofta – Veggie

September 25th, 2020 Comments off

Vegetarian Kofta Curry Recipe
NY Times

Ingredients

4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
½ cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
½ teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
½ cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper

Preparation

Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.

Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.

Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.

Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.

Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

Categories: food Tags:

Mayo by Bittman

May 10th, 2020 Comments off

Mayo by Bittman

8 ounces silken tofu, about 1 cup
3 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
¼ teaspoon salt

Put all the ingredients in a blender and purée, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored. This could take several minutes; add 1 or 2 tablespoons of water if necessary to help the machine do its work.

Taste and adjust the seasoning with more salt or vinegar if necessary. Use right away (or transfer to a jar and refrigerate for up to 1 week).

Categories: food Tags:

 vegan egg salad

April 2nd, 2020 Comments off
 vegan egg salad:
https://itdoesnttastelikechicken.com/vegan-egg-salad-sandwich/
  • 1 block (454g) medium-firm tofu, drained and patted dry
  • 6 tablespoons vegan mayonnaise
  • 2 tablespoon nutritional yeast
  • 2 teaspoon yellow mustard
  • 2 green onions, chopped
  • 3/4 teaspoon black salt
  • 1/4 teaspoon turmeric
  • salt and pepper to taste (optional)
  • 1 tbs pickle relish, sweet or dill
Categories: food Tags:

Lablabi (Tunisian Chickpea Soup)

February 26th, 2020 Comments off

Lablabi (Tunisian Chickpea Soup)
Melissa Clark

Yield 6 to 8 servings
Time About 2 1/2 hours, plus overnight soaking

Ingredients
For the Crispy Chickpeas:

1 ¾ cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt, plus more to taste
1 teaspoon za’atar, plus more to taste

For the Soup:

1 ½ cups dried chickpeas, soaked overnight and drained
¼ cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
2 bay leaves
1 ½ teaspoon kosher salt, plus more to taste
½ loaf hearty rustic bread (about 8 ounces)
1 cup chopped onion, from 1 medium onion
6 garlic cloves, minced or finely grated
1 tablespoon ground cumin, plus more for serving
1 tablespoon tomato paste
1 tablespoon harissa paste, plus more for serving
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest, for serving
½ cup chopped flat-leaf parsley, for serving

Preparation

Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.

As chickpeas dry, start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.

Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.

Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za’atar, or both, if you’d like.

When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won’t be as silky as it would be puréed in a regular blender, but it will taste just as good.)

In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.

Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.

To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side.

Tip

You can use an electric or stovetop pressure cooker in Step 2 if you like. To do so, cook on high for 35 minutes, and let the pressure release naturally.

Categories: food Tags:

Something There Is About Rowing Crew

December 19th, 2019 Comments off

Categories: food Tags:

Lime-Onion Taco Garnish

November 20th, 2019 Comments off

2 scallions, trimmed and thinly sliced crosswise (white and green parts)

1 small red onion, thinly sliced

1/4 cup lime juice (from 2 or 3 limes)

Kosher salt

Combine the scallions and half the red onion slices in a medium bowl.

Here’s a trick to give you less onion breath (you’ll thank us later!): Cover the onions and scallions with hot tap water and squeeze them a few times with your hands. Let them stand for about 2 minutes to extract their raw flavor, then drain.

Step 2

Combine the lime juice, the rinsed red onions and scallions, and a pinch of kosher salt in a small jar or liquid measuring cup. Let stand  for at least 10 minutes.

Categories: food Tags:

Nori Salt

October 3rd, 2019 Comments off

 

Three 7-by-8-inch sheets of nori seaweed

3 tablespoons kosher salt

Preheat the oven to 325°. On a rimmed baking sheet, toast the nori in the oven until brittle, about 10 minutes. In a mini food processor, grind the nori to a powder. Mix the nori powder with the salt.

 

Categories: food Tags:

Lemon Salt

October 3rd, 2019 Comments off

How to Make It

 In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
Categories: food Tags:

Trahana Soup

September 1st, 2019 Comments off

 

Simple Trahana Soup With Lemon and Olive Oil

 

Source: NYTimes

This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling on a hot summer day and comforting on a cool one (we were in the middle of a bad heat wave when I was testing this week’s recipes). The soup is adapted from a recipe in Diane Kochilas’s new cookbook: “Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die.” My favorite herb to use with the soup is fresh dill. If you want to add more ingredients, simmer vegetables of your choice in the broth, or add blanched or steamed vegetables to the soup when you serve it. Broccoli would be great, as would peas, beans, or sugar snap peas.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups sour bulgur trahana
  • 8 cups water, vegetable stock, or chicken stock
  • Salt and freshly ground pepper
  • 3 tablespoons lemon juice, strained
  • 6 tablespoons crumbled feta
  • Plain Greek yogurt for garnish (optional)
  • Chopped fresh herbs for garnish

Preparation

  1. In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).
  2. Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.

Tip

  • Advance preparation: If you use bulgur trahana, which does not continue to thicken the way flour or semolina trahana does, you can make this up to 3 days ahead and keep in the refrigerator.
Categories: food Tags:

Meggyleves (Cold Sour Cherry Soup)

August 22nd, 2019 Comments off

Meggyleves (Hungarian Sour Cherry Soup)

This Hungarian dish is a dessert disguised as a soup. Morello cherries in light syrup, like the one’s sold at Trader Joe’s stores, are ideal.

Yield: serves 4-6

Ingredients

  • 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3/4 lbs. fresh bing cherries, stemmed and pitted, or 1 1/2 lbs. frozen bing cherries with 2 3/4 cups sour or regular cherry juice.)
  • 12 tsp. kosher salt
  • 1 stick cinnamon
  • 1 slice (1/2″-thick) lemon
  • 1 (8-oz.) container sour cream

Instructions

  1. Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
  2. In a small bowl, whisk together sour cream and 14 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.

https://www.saveur.com/article/Recipes/Hungarian-Chilled-Cherry-Soup/

Categories: food Tags: