Savoury Indian Dutch Baby

Savoury Indian Dutch Baby

When I had my first savoury dutch baby, it was following Melissa’s recipe from HomespunObsessions. Since then, I’ve made it twice. With eggs, potatoes, roasted tomato and bacon chutney, just like she suggests…and dare I say it? more bacon.

Then one day, my guy asked a simple question: “what if you made an Indian version?” My eyes widened. I can make all the versions. Dutch babies are something you can totally play with, from batter to fix-ins, from savoury to sweet. I have a Syrian idea lined up but first, all I could picture was a turmeric-golden pancake.

Everything else served with it was just the day’s craving. Feel free to mix things up!

For my chutney, a touch of sweet and lots of heat is how I like it.

for the green chutney

-1 1/2 cup cilantro, tightly packed, stems okay
-1/2 cup mint (or just use more cilantro)
-1 tbs ginger, minced
-1 big garlic clove, chopped
-1 small green chile, with or without seeds (up to you)
-2 tsp tamarind or pomegranate molasses* (optional)
-1 1/2 tbs fresh lemon juice
-1 tsp freshly ground cumin
-pinch of salt
-3-4 tbs filtered water (to create desired consistency)

Place everything but the water into a food processor and blend. Add a little water at a time to reach the consistency you desire. Put the chutney in a sealed container and keep in the fridge til ready to use.

Note: one time, I ran out of tamarind and ended up using peach jam. Loved it.

for the chana masala

-10.5 oz cherry tomatoes, divided
-1/2 a medium-sized onion
-1 tsp cumin seeds
-1 tbs ghee
-1-inch knob ginger, minced
-2 big garlic cloves, chopped
-1 heaping tsp garam masala
-1/2 tsp turmeric
-1/4 tsp cinnamon
-1/4 tsp ground red chili
-1 15 oz can chickpeas, drained
-cilantro, for serving

Chop half of the tomatoes and puree the other half with the onion.

In a pot under low heat, gently toast your cumin seeds til fragrant. Raise the heat to medium and add ghee, ginger, garlic, spices, chickpeas, and saute for about a minute. Add your fresh tomato sauce. Simmer for about 20 minutes, stirring occasionally. Season to taste and add some freshly chopped cilantro.

for the yogurt-marinated chicken

-1 pound boneless, skinless chicken breast, cubed
-about 3 oz full fat yogurt
-1/2 cup tightly packed cilantro
-1 tbs minced ginger
-1 garlic clove chopped
-1 tbs lemon juice
-1 tsp garam masala
-1/2 tsp cumin
-1/2 tsp red pepper
-1/2 tsp turmeric

Place chicken in a bowl or ziplock bag.

In a food processor, blend all ingredients til everything is fully incorporated and chopped. Add to the chicken, mixing with your hands. Let it marinate up to 2 hours.

Preheat your oven to 400. Layer the chicken in a roasting pan and roast for about 20 minutes, til they’ve browned a bit. I like to turn them over once at the 10-minute mark to brown on both sides.

for the dutch baby

-3 large eggs, room temp
-3/4 cup milk, room temp
-1/2 cup flour (white whole wheat I use)
-1/2 tsp salt
-1/2 tsp ground turmeric
-pinch of red pepper and cumin
-2 tbs ghee

Preheat your 9-inch cast iron skillet in a 425 degree oven.

Make your batter by adding your eggs, milk, flour, and seasonings to a large bowl. Using a hand-mixer/blender/food processor set to medium-high speed, blend til the mixture looks light and fluffy, about 2 minutes.

Take your preheated cast iron out and add the ghee. Make sure the ghee gets spread around, including the sides. Then quickly add the batter and place it into the oven, leaving it untouched for 18-20 minutes. Try not to take a peak or it might deflate on you.

Serve immediately with all the fix-ins. Think about your next dutch baby project.

rose harissa chickpea and eggplant stew

It’s a Thursday, and I can be found shouting ROSE HARISSA from the rooftop of my Manhattan building, where I’m sure I’m not allowed to be. But just like Ottolenghi, I want you to know about it. Know it. And use it! often. A spoonful of it into or onto your favorite weekday dish will elevate the simple ingredients, as it does this stew.

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There’s heat, but the addition of rose petals to this North African chile paste calms it. I use Belazu’s rose harissa, as he recommends, but if you find something else please use less than what I’ve suggested here, before adding more to your desired taste.

This is a super quick stew with very few ingredients. Yet it’s hearty and flavorful, and it’s rich color is so very pleasing to the eye. Double up to feed more mouths! I added sugar snap peas AND snow peas when I first made it, but decided sugar snaps were best. They can be found at your local farmers market today.

– vegetable oil, enough to coat pan
– 3 garlic cloves, chopped
– 2 heirloom carrots, sliced
– 1 med eggplant, diced
– 1 15 oz can chickpeas, drained
– 2 tsp rose harissa (more or less to taste)
– 1 tbs pomegranate molasses
– 1 cup water
– 1 8 oz can tomato sauce
– 1 cup sugar snap peas, trimmed
– salt, to taste
– cilantro or parsley, for serving

Heat oil in a pot and saute garlic with carrots for about a minute. Under medium-high heat, add your diced eggplant, chickpeas, and rose harissa, sauteing a couple of more minutes. Add your molasses, tomato sauce, water, give it a stir, cover, and simmer for about 25 minutes, stirring occasionally. You’ll then add your sugar snap peas and cook til tender, about 6 minutes. Give it a taste! Add salt, and see if it needs more harissa. Serve with rice if you’d like!

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Spring Greens Kibbeh

Spring Greens Kibbeh

Guess what? I have never had an all-veggie-and-herb kibbeh before. Nor a very flat one. It is the hefty oval-shaped classic stuffed with meat that I’m used to; with it’s outer, crispy shell made of bulgur wheat and even more (but very delicious) meat. In Lori’s kitchen, all that’s needed is a fresh squeeze of lemon over them and each bite is heaven. But it’s spring and I want to do the following: see green, eat green, maybe not spend too much time in the kitchen if there’s a shortcut I can live with. I also really want to eat less meat.

So bring on this quicker version of kibbeh packed with fresh herbs, chickpeas, spring peas, and beautiful spices. Kibbeh-meets-falafel, almost! Use whatever greens you fancy.

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While you can use fresh English peas that are already pre-packaged for you, I’ve come across spring’s sugar snap peas plump enough to shell and use for this recipe. No steaming necessary! They are currently in season. They are sweet all over and you can make a simple salad out of their tender shellings.

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Add some fresh herbs and toss them in lemon juice and good quality olive oil, and season with salt, pepper, cumin, and sumac. And yes, it goes perfectly with kibbeh!

Spring Greens Kibbeh – makes 12-14 thin patties

– 1/2 cup fine bulgur, rinsed and drained completely in a fine mesh strainer
– 3 spring onions, sliced thin
– 3 garlic cloves, minced or 3 ramps/garlic scapes, chopped, if you have
– 1 cup variety of herbs, tightly packed, chopped (parsley, cilantro, dill)
– 2/3 cup cooked chickpeas, gently smashed
– 1/3 cup + 1 tbs fresh spring peas (frozen is ok)
– 1/2 cup flour
– 1 heaping tsp allspice or baharat
– 1 heaping tsp Aleppo pepper
– 1 tsp fine sea salt
– 1 tsp cumin
– 1/4 tsp coriander
– vegetable oil, for frying

In a big bowl, add all ingredients together, tossing so that everything looks fully incorporated. Then knead til big, slightly sticky clumps form.

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Cover and leave in the fridge for about 15 minutes. When ready, knead a palmful of the mixture into a ball and press it down to create a flat disc. Do this til the mixture is gone. No worries if some of the peas run loose. You can always press them gently down onto a patty after you form them.

Heat a cast iron skillet and drizzle vegetable oil onto it. Not too much! We’re just searing each patty on both sides til they’re golden, about 1 1/2-2 minutes a side. For each batch, drizzle more oil onto the pan. Place them on a plate lined with paper towels, sprinkle with salt while they’re still hot. When ready, plate them however you wish, though stacking them is fun.

Serve with lemon wedges and/or pomegranate molasses. And that shelling salad!

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If you’re serving more than 3 or 4 people, you can easily double the recipe. This is a great appetizer, lunch, or snack, or side dish.

Last night I served it with this beauty of a red snapper with even more beautiful cauliflower and everyone was so silent at the table, enjoying every moment of molasses dripping onto this and onto that.

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If interested in making this super easy one-pan meal, just season the fish with za’atar, olive oil, lemon juice, salt and pepper. Toss the cauliflower in olive oil, salt, pepper. Roast for about 40 minutes. Heat up the kibbeh for about 6 minutes in the oven if it cooled down. The crunch of these patties completed the meal! Between the 3 of us, there were only a few left. And I enjoyed those few cold the next day.

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A Syrian Menu for Two (with leftovers)

A Syrian Menu for Two (with leftovers)

Do you love sweet and sour dishes? I didn’t til I sat at my love’s Syrian-Jew-But-Also-Italian table.

Traditionally made with apricots, I noticed how Dan’s mom, Lori, would also add an equal amount of prunes to her Yebra (stuffed grape leaves), which are smothered, gently, with a tamarind sauce. It’s a beautiful, vibrant-tasting dish. When I decided to challenge myself by making these for my love (or making these at all–I didn’t want to ruin a gorgeous recipe!) a light-bulb struck. Why not use another dried fruit that I adore?

Figs.

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Let me tell you. Eating this made me want to buy fresh figs and roast them in this sauce–which actually might be a recipe coming soon–but I digress.

Did I eat more figs than grape leaves? Probably. But mostly because I wanted their to be enough of the leaves themselves for Lori to try. When I told her I was making Yebra, I received a stream of expected texts, “did you rinse them first? Dry them? Did you soak the rice? Make sure you lay them vein-side up.” I didn’t have much time to reply (because..yes..I was doing all those things!) I have made these a few times with her and my confidence in the kitchen that morning sang through the window on the 5th floor of my mom’s tiny UES kitchen. Upon the first bite (I swear it!) my guy teared up. All I heard was “…babe.” And he then came at me for a bear hug and a hundred kisses. Next day, I received a text from Lori that said it tastes just like Aunt Sara’s. Which, BTW, is the ultimate compliment. For as long as I’ve sat at their table, Dan has always said “Please make it taste like Aunt Sara’s.” I’ve never had the pleasure of meeting her, but here’s to you, Sara.

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Stuffed Grape Leaves with Figs and Apricot in Tamarind Sauce

1 lb hashu, recipe follows
8 oz jar of grape leaves (about 30-36)
10 dried mission black figs
8 dried California apricots (do not use Turkish here)
juice of large lemon, plus more to taste
5-6 tbs tamarind concentrate
pinch of brown sugar
pinch of salt
4 cups water (plus more)

Hashu (Meat and Rice filling)

1 lb beef
1/3 cup basmati, soaked for 15 minutes, drained
1 small onion, finely diced
1 heaping tsp allspice
1 tsp cinnamon
1/2 tsp Aleppo pepper
1/2 tsp ground cumin
1/4 tsp cardamom
1 tbs vegetable oil
1/2 tsp kosher salt

1. In a bowl, gently mix by hand all the ingredients and spices for hashu and set aside. *Set oven to 350 degrees unless you plan on cooking these babies on the stove from beginning to end.

2. Drain grape leaves, carefully taking them out of the jar. In a large pot, bring water to a boil and add the grape leaves, carefully turning them with tongs, for about a minute. Then quickly get them into a big bowl of ice water. Pour them over a colander and begin to dry each one, while cutting off their stems. Make sure you lay them vein-side up when done.

3. Take a heaping teaspoon of hashu (more or less, depending on the size of the leaf), and place the spoonful at it’s center closest to the stem. Fold in the sides and roll them semi-tightly.

4. In a dutch oven or pot, drizzle a little vegetable oil on the bottom and start arranging your stuffed grape leaves and dried fruit, creating about 2 or 3 layers of them, depending on how many grape leaves you were able to stuff. (Some come torn up in the jar). My pot ended up with only two layers–about 32 grape leaves.

5. On med-high heat, cover the pot and let steam for about 5 minutes. Meanwhile, make your sauce. In a medium bowl, add your lemon juice and tamarind. Whisk in about two cups of water and a pinch of brown sugar and salt. Pour over the grape leaves. Add another 2-3 cups of water so that it almost reaches the top layer of grape leaves, about 3 quarters of the way. A lot of the liquid will decrease as it cooks, and you’ll want some later. It’s the good stuff. You don’t want it soup-like, though.

6. Place a heat-friendly plate directly on top of the leaves to keep them from unraveling (or don’t. I didn’t. But if you’re making a lot it might be wise to.) Simmer up to 45 minutes on the stove or in the oven, covered. Spoon sauce over the top leaves occasionally. When some leaves have caramelized, turn them onto a platter and serve with all the things.

Syrian Menu for Two (with leftovers)

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Yebra served with homemade Za’atar Flatbread.

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And hummus topped with warm chickpeas that simmered in it’s own broth with toasted cumin seeds, then got tossed in an olive oil and lemon dressing, topped with za’atar and Aleppo pepper.

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And a very fresh, colorful market haul salad made of very finely chopped parsley, red cabbage, scallions, cherry tomatoes, peppers, and cucumbers. I suppose all that’s missing is the bulgar!? (There was bulgar, guys. But since it was so fine (I bought it to make kibbeh), it turned to mush.) Kitchen fails are welcomed here. This salad was beautiful and simply wanted to be without.

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On the table, which is actually the gorgeous cheeseboard my guy got me years ago sitting atop a radiator by the windowsil (because good lighting!), is a precious tea towel Tory gave me recently. It has a Syrian recipe of anise bread printed throughout. I love it so!

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I sent over a grape leaf question to Kathryn from Cardamom and Tea the other day, and she responded with absolute kindness. I might have an opportunity to learn how to forage for fresh leaves and I do hope to meet this amazing woman whose food speaks to my soul. Lori already said she’s coming with! A day out with new friends and family in spring sounds like just the thing.

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Chickpeas + Your Market Haul

Chickpeas + Your Market Haul

Let’s be real. Your chickpeas are grateful when spring and summer at the farmers market debuts their color, crunch, earthiness, herbiness, bitterness, spiciness, and sweetness. My new thrift shop platters are pretty grateful, too. Nevermind how work-friendly chickpea salads are, they are FUN, filling, and way too easy to put together.

Sometimes I have a neglected radish in the crisp drawer, or a wedge of red cabbage left (you’ll be amazed by how long and fresh they last!) They make wonderful additions to any salad that contains legumes and/or avocado. I’m a sucker for balancing out textures. Creamy wants crunch. My sweet buds want earthy and spicy. I always want cheese. Perhaps I want it all.

Here’s a recipe that comes with many variations. Everything depends on your market haul. One week string beans were everywhere and so, a green and yellow bean salad with chickpeas and yellow tomatoes had to happen. (Beware: the beautiful purple variety turns green when cooked). Then squash makes an appearance. Soon, every tomato you can imagine. Sometimes you’ll want to use a different lugume. Sometimes, depending on the size of your haul, you won’t need them.

But when I’m going to work, I need to know I’m taking something hearty with me. Something that doesn’t make me want to demolish Levain Bakery’s chocolate brioche. Which I have done and just did thank you very much. It is literally the size of a hero.

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This addictive chickpea and avocado salad was created by my haul from Down to Earth Markets in Jamaica, Queens the very first day they made an appearance. I will make variations of this forever. Also, don’t be lazy. Peel your chickpeas if you’re not in a rush!

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-29 oz canned chickpeas, drained and rinsed (peel em)
-2 shallots, minced
-1 large hass avacado, diced
-2 medium tomatoes, diced or variety of cherry
-3 long radishes, sliced and quartered
-1/2 cup purple cabbage, chopped
-1/2 cup fresh herbs (parsley, basil, dill, whatever you like)
-lemon zest (tiny bit)

Toss with a quick dressing of juice from 1/2 a large lemon, good olive oil, oregano, salt n pepper. Your favorite dressing will do, too.

Add some crumbled feta. I didn’t have any the first time around. Small pastas like orzo make a fine addition, too. Grate a carrot. Chop olives. Sweet and hot peppers. Cucumber! CORN (in season right now!) We’re trying to eat healthy and seasonally here. Can’t you tell?

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Not Your Average Carrot Soup

Not Your Average Carrot Soup

I’ve been on-and-off sick. Everything from cold to major aches. But on the day my throat couldn’t handle most things, I made my favorite, simple, ginger-y soup. And then I made it 4 times more, and again today. Telling Connie I was making this for the blog was really my way of saying, let me feed you. She had two bowls of it and told me there’s lovely balance between contrasting flavors and textures; they meld. That’s exactly what I was going for here. What you see aren’t just pretty garnishes. They are what completes this soup. Crispy chickpeas, crispy slivers of ginger, on top of silky carrot soup that has been simmered with orange peels and cumin seeds and more ginger. Yes, yes, and yes.


Carrot Soup W/ Orange and Ginger

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

    -olive oil, enough to coat pot
  • 1/2 tsp cumin seeds
  • 1 medium onion, chopped (or 1 leek, sliced)
  • 1 1/2 tbsp fresh ginger, minced
  • 3 garlic cloves, minced
  • inch of fresh turmeric, grated (optional)
  • 4 cups carrots, diced (about 3 large)
  • 1 medium potato, peeled and diced
  • 1/4 tsp cumin powder
  • 5-6 cups vegetable or chicken stock
  • orange peels, few strips
  • 1/2 cup fresh orange juice
  • salt and pepper, to taste

Directions

Heat olive oil and stir in cumin seeds. After a minute, add onions til translucent. Stir in ginger, garlic, and turmeric if using. Then add your carrots and potatoes. After a few minutes you’ll want to add your stock (enough to cover your veggies plus a little more) cumin powder, orange peels. Simmer for about 20 minutes, or until veggies are tender. Take out peels. Using an immersion blender, blend til it reaches the texture you prefer. I like mine to have some chunky pieces of carrot left. Then add your fresh orange juice. Salt and pepper to taste. Add freshly grated ginger if you want more of it.

I garnished with fresh slices of jalapeño, cilantro, crispy ginger, and crispy chickpeas. You don’t need them to enjoy the carrot soup, but you totally won’t regret doing this. Sometimes I just add the crispy ginger.

Take a knob of ginger, thinly slice into matchsticks, and fry in vegetable oil til golden.

Toss canned chickpeas (after draining) in olive oil, cumin, garam masala, hungarian (hot) paprika, garlic powder. Roast for about 30 minutes at 400 degrees, or just til crispy.

I served this with my favorite roasted cauliflower which has jalapeños and sliced garlic, seasoned with turmeric, plus more of the roasted, crispy chickpeas.

Here’s a soup with a texture you can kiss. Enjoy, loves.

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butternut squash chana dal got me like

butternut squash chana dal got me like

After a couple of days of takeout for lunch and dinner (I was cat-sitting for a friend after work, don’t judge), I got home needing a home-cooked meal like never before. I stopped by the farmers market to get butternut squash, wild-looking leeks, heirloom tomatoes, garlic and ginger. You all have been killing me with your butternut squash Instagram photos so there was no way I was not coming home with one. I didn’t have a plan but knew I’ve been craving dal for weeks now. I checked the cabinets for red lentils but found only split chickpeas. I knew the dal would be heartier and for some reason, I wanted the heartiest thing I could make. Hence throwing in some butternut squash. It was a last minute decision that reminded me why it’s best to cook on your nerve.

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Butternut Squash Chana Dal

coconut oil (or olive oil, or ghee)
1/2 tbsp cumin seeds
1 small onion, chopped
2 sm tomatoes, diced
ginger, thumb-size, chopped
3 garlic cloves, chopped
1 jalapeno, diced
1/2 tsp turmeric powder or fresh
1/2 tsp garam masala, more or less to taste
1/2 cinnamon stick, or couple of dashes of powder
3 whole cloves, fished out later or ground
1 large bay leaf
1/2 cup dry split chickpeas (chana dal, soaked 1 1/2 HR)
butternut squash, medium, cubed
3 cup chicken or vegetable stock plus water, enough to cover everything
cilantro, to garnish

Heat oil and add cumin seeds. Once the seeds sizzle, add your onion and stir. After a couple of minutes, add tomatoes, ginger, garlic, jalapeno, turmeric and garam masala. Definitely let the spices become aromatic with a little time. Stir in chickpeas and butternut squash. Add stock, water, bay leaf, cloves, cinnamon, some cilantro. Cook on med-low heat, stirring occasionally. It’s done when chickpeas and squash have softened. Salt and pepper to taste. Garnish with more cilantro.

It’s autumn and this screams it. Should you ever be in the mood for something sweet and spicy and savory all at once, let this be it. It comes together quickly. The outcome is the warmest of hugs. Enjoy that hug. I have a feeling a lot of us could use one today.

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