Spices – Crystal Rivera

curry roasted eggplant and coconut dal

Featuredby Crystal RiveraLeave a Comment

My home-alone cooking is looking a lot like the postpartum-cooking I’ll be doing for my beautiful friend–and it’s fuckin’ delicious. If I wanna be Jamie Oliver (I don’t, really) I’d call this a two-ingredient recipe (eggplant & red lentils) with some layering of flavors–but I’m not here for the eye-rolls.

Curry-roasted eggplant gets simmered in a pot of spiced red lentils with coconut milk and beef bone broth. There’s a slight tang from the dried black lime but you can create that same tang by using fresh lime or lemon juice towards the end, or even a bit of zest in the beginning. I used galangal here because I had plenty from an Asian market and I do enjoy it’s sweet, floral heat. Ginger is obviously perfect to use here instead. Sofrito is absolutely NOT traditionally used in any dal, but I had it and the onion/garlic/pepper/cilantro ingredients work very well so, why not? Dal is meant to be thick but if you’re looking for a soup-like consistency, just add more broth or water. Serve with rice or enjoy on it’s own. Love y’all!

curry roasted eggplant and coconut dal

Print Recipe

Cook Time 30

Course Main Course

Servings 4 people

Ingredients

for the eggplant

4-5 small Indian eggplants or 1 larger variety, cubed
olive oil for coating
curry powder to taste
salt to taste

for the lentils/coconut dal

1 tbsp ghee
1 tsp cumin seeds
1 tsp turmeric
1/2 tsp dried black lime or lime juice towards end, to taste
1-2 dried red chiles
1 inch knob galangal or ginger finely chopped
1 tbsp tomato paste
1/2 tbsp sofrito recipe linked above
14 oz can full-fat coconut milk
2 cups beef bone broth plus more for desired consistency
1 cup red lentils
roasted eggplant
salt to taste
celery leaves or cilantro for serving

Instructions

for the eggplant

Preheat oven to 400 degrees. Roast the eggplant til golden brown and tender. Set aside.

for the coconut dal

Heat ghee and add spices. Stir in sofrito, galangal, and tomato paste and saute for a minute or so before adding the coconut milk, stock, and lentils. Simmer for 15 minutes then add in the roasted eggplant. Simmer another 15 minutes, adding more stock or water to reach desired consistency.

Comfort Food, Jewish Cuisine

Wine-braised Short Ribs with Dried Figs and Apricots

October 10, 2022October 10, 2022by Crystal RiveraLeave a Comment

For Rosh Hashanah I had collaborated with 90+ Cellars (my favorite wine brand!) to bring you this recipe of Malbec-braised Short Ribs with Dried Figs and Apricots. This dish is rich with a tangy sweetness reminiscent of Syrian stuffed grape leaves, all thanks to the addition of tamarind and fruit. Their Old Vine Malbec takes the flavor (and COLOR!) of this Aleppian stew to another level. Choosing quality wine that is ruby-purple with hints of wood smoke, berries, and spice is my dutch oven’s best friend. When I don’t want to make Syrian stuffed grape leaves but still want the sweet and tangy tamarind flavors that are smothered all over them, this is my go-to. Let me tell you: it is DEC-A-dent. You can serve it with rice and lentils, a generous amount of salad, or even mashed potatoes.

Wine-Braised Short Ribs with Dried Figs and Apricots

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Course Main Course

Cuisine Jewish

Servings 6 people

Ingredients

3 lb bone-in short ribs
kosher salt to taste
2-3 tbsp oil for browning meat
1 tbsp tomato paste
1 head of garlic halved cross-wise
3 carrots peeled and sliced
1 sweet onion quartered (optional)
12 dried Mission figs
10 dried california apricots
2 sprigs rosemary or thyme
1 tsp allspice
1/2 tsp Aleppo Pepper or more to taste
1/4 tsp cinnamon
3 tbsp tamarind concentrate or more to taste
3 cups red wine good quality
water or beef broth enough to cover short ribs
salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Heat oil in a Dutch oven over med-high heat and brown the short ribs in 2 batches, being sure to season them with a little salt on all sides. Set aside.
Add your carrots, garlic, and onion (if using) and stir the tomato paste into a pool of oil left in the pot, being sure to caramelize it for about a minute before stirring ingredients together. Add all spices, herbs, 3 tbs of tamarind, and combine. After about 30 seconds, add your short ribs and it’s accumulated juices back into the pot, then pour your malbec wine over them. Allow it to simmer for 15-20 minutes until wine reduces by half. Add in water or broth 1 cup at a time, until short ribs are covered over by ½ an inch.
Stir in your dried figs and apricots. Cover dutch oven and place it in the oven for 2 hours. Taste the sauce at this time. If it’s not sweet-tangy enough for you, add another tbs of tamarind. Different brands of tamarind are sweeter/tarter than others, so you have to go by taste.
Put it back in the oven until fork-tender, another 30 minutes to an hour. The meat should be sticky with all that sweet and tangy goodness.

Keyword Comfort Food, Dutch Oven, High Holidays

Comfort Food, Plant-based, Seasonal

Citrus-Stewed Beans

December 28, 2021June 13, 2022by Crystal RiveraLeave a Comment

No one would believe mom is Russian if they’ve tasted her pernil with a side of rice and beans. Seriously. And while I don’t eat pernil these days, I’m perfectly fine with having a bowl of these beans all on their own, or with rice! Or bread.

Mom told me she learned to stew them from her best friend’s mother as a teen. Tomato broth, with potatoes and olives, smoked, salty meat, and tons of fresh cilantro is where her recipe begins, but does not have to end. Sometimes you’ll see sliced carrots in there, too. Or maybe even peppers. There’s a nod to Autumn in this recipe by using the honey nut squash for sweetness. It’s hearty and the recipe doesn’t require that it needs to be. I love that most about it. As long as you have a can of beans, organic Sazon, and tomato puree, you can totally improvise based on what you have around your kitchen. No fuss, EVER. Do you always store sofrito in your fridge? Use some of that, too.

My approach to mom’s beans is always based on the season and what’s in season. The addition of orange zest is not something mom would use, but I happen to be obsessed with cooking with oranges. When flavors of citrus, smokiness, and spiciness meet–it surprises you in an eyebrows-up kind of way. While smoked or cured meat is always involved in her recipe, I’ve added smoked tofu instead.

Now, let’s get cooking!

Citrus-Stewed Beans

A flexible, hearty recipe

Print Recipe

Prep Time 5

Cook Time 30

Course Main Course, Side Dish

Cuisine Puerto Rican

Servings 4 people

Ingredients

olive oil to coat pan
1/2 cup smoked meat or tofu
2-3 long strips of orange zest
2 tsp organic Sazon
2 sprigs of fresh thyme or oregano or 1/2 tsp dried
1/3 cup Spanish onion diced
2-3 garlic cloves chopped
1 jalapeño diced (optional)
1 tbsp capers or handful of Spanish olives
1 1/2 cup honeynut squash or other veggies diced
15 oz can of cannellini beans or other variety
8 oz can of tomato sauce
1 1/4 cup water or stock or more
salt and pepper to taste
Cilantro to taste

Instructions

In a medium pot under low-medium heat, add your smoked meat, orange zest, garlic, onion, jalapeno, capers, sazon, and herbs. Saute for a few minutes, til onions are translucent.
Add beans, tossing til everything is combined.
Stir in the tomato sauce and water. Simmer, covered, for about 15 minutes.
Then add your honeynut squash and any more liquid if necessary. Simmer til tender, about 15-20 minutes. Discard orange zest and woody herbs.
Serve with rice or bread.

Keyword Beans, Comfort Food, Quick, Stew

Caribbean, Comfort Food, Fusion Cuisine, Jewish Cuisine, Soup

sancocho matzo ball soup

October 7, 2021July 26, 2023by Crystal Rivera1 Comment

The two ultimate comfort soups from both of my worlds have come together to hug the heck out of me.

Developing this recipe was nothing short of WOW. “Wow” was the only sound I heard on the holiday table during Rosh Hashanah when sazón-seasoned matzo balls were ladled into piping hot bowls of sancocho, a hearty soup (sometimes stew) of meat and veggies from the Caribbean. Following my mom’s recipe but needing to cut down on some of the root vegetables to make space for the matzo balls, I’d say this is close enough to hers, which always has had a combination of oxtails and chicken. You can always play around with the proteins and veggies, but if mom doesn’t see yucca, pumpkin, sweet plantain and corn – then Imma get an earful. She has also added, when available, chayote and white yautia roots.

Feel free to use your favorite matzo ball recipe (and hey, add in some sazón and cilantro while you’re at it).

If using sofrito, I have a recipe for it here: mom’s small batch sofrito.

Sancocho Matzo Ball Soup

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Course Main Course, Soup

Cuisine Caribbean, Fusion, Jewish, Puerto Rican

Servings 8 or 10 people

Ingredients

for the soup

1.5-2 lb oxtails (or beef, short ribs) seasoned with salt
3 tbsp sofrito optional
1/2 of a whole chicken bone-in
1 head of garlic the top cut off to reveal cloves
1/2 of a small Spanish onion
2 celery stalks
2 sprigs of thyme optional
1 large bay leaf
12 cup water or beef broth
2 carrots sliced
1 cup squash or pumpkin cut into chunks
1 ear of corn cut into 2-inch pieces
1 large yucca cut into chunks
1 semi-sweet plantain sliced into 1-inch pieces
1 large potato or yam cut into chunks

for the matzo balls (makes about 12 medium)

3/4 cup matzo meal
3 tbsp schmaltz or fat from oxtail
1/4 cup broth (from soup)
3 egg whites (from large eggs) beaten til frothy
3 egg yolks (from large eggs)
2 tspn sazón Organic, not Goya
1/4 cup cilantro finely chopped
salt and pepper to taste

Instructions

for the sancocho

Brown the oxtails for a few minutes on both sides. Add in the celery, onion, garlic, bay leaf, sofrito if using. Continue to fry for about a minute then add in chicken, and water/broth. Bring to a light simmer, not to a boil.
Skim often, then reserve 3 TBSP of the chicken and oxtail's oil that sits on top of the broth. Use this for the matzo meal if you do not have chicken schmaltz.
After about an hour and half, discard the onion, celery, garlic, thyme and bay leaf. Set the chicken aside. When cool enough to handle, shred for serving.
Add in the yucca and carrots and cook for 30 minutes before adding in the rest of the vegetables. Simmer for about 15 minutes more.

for the matzo balls

In a medium bowl, beat your egg yolks, schmaltz, broth, herbs and seasonings together. Gently fold in the beaten egg whites and matzo meal til fully incorporated. Cover and chill for at least 1 hour.
With wet hands, gently form walnut-sized matzo balls and slip them into a pot of boiling water that was generously salted. Cover and boil for about 50 minutes. Serve in a bowl of sancocho.

Notes

Make sure the oxtails you get have less fat on them than meat. You’ll be spooning fat out of the pot for days! I reserve 3 tbsp of this fat for the matzo balls.

Keyword Comfort Food, Hearty Soup, Matzo Balls, Sazon, Sofrito

Sancocho Matzo Ball Soup by @cookonyournerve

Seasonal

Citrus Marinated Manchego

May 6, 2021May 7, 2021by Crystal RiveraLeave a Comment

Bite-sized young manchego sitting in a bowl of olive oil and spices has been my go-to for five years now…and I like it even better with a few strips of orange zest, fresh herbs, honey, and lightly smashed cloves of garlic. Those cloves soften up and become addictively sweet, AND 👏 THAT 👏 OIL 👏, totally meant for dipping so don’t forget the bread. I don’t even know which part of this is my favorite. I’ll let you decide.

Adding in some dried wild thyme flowers is not necessary, but I have them and I love how peppery they are. You can totally play with the spices if you’d like! This recipe is flexible. Bring it to your next picnic or give it as a gift!

Citrus Marinated Manchego

Print Recipe Pin Recipe

Prep Time 3

Cook Time 5

Course Appetizer, Homemade Gift, Snack

Ingredients

7 oz young manchego cheese 3-6 months
2 tspn Aleppo pepper (or other red pepper, to taste)
3/4 tspn cumin seeds
1/2 tspn ground coriander
1/2 cup extra virgin olive oil
4-5 strips zest from an orange
2 cloves garlic smashed into pieces
1 bushy sprig of thyme or rosemary
1/4 tspn dried wild thyme flowers, crushed optional
1 tspn honey

Instructions

Break a part your manchego into bite-sized pieces and place them into a jar or bowl that comes with a lid. Set aside.
In a small saucepan set over low heat, gently toast your spices, about 1 minute, til fragrant. Then pour in olive oil, zest, garlic, sprig, and honey. Keep it on low and allow it to barely bubble up for about 5 minutes, then let cool completely before adding it into the jar or bowl full of cheese.
Refrigerate over night or for at least 24 hours before serving.
Bring it to room temp before serving.

Keyword Picnic, Simple

Plant-based, salad, Seasonal, Tomatoes

Pickled Sweet Plantain Salad

March 20, 2021by Crystal RiveraLeave a Comment

Loisa and I are bringing you fresh takes on classics, and I’m loving this latest one.

Here’s some guineros en escabeche inspo for you, minus the green bananas (guineros), I know! The yellow plantain is for my sweet cravings, and the cherry tomatoes are for that burst of spring and summer I so desperately miss. In addition to tomatoes and avocados, I imagine you can make this even more colorful and filling by adding a variety of sweet and hot peppers, added them to the quick pickling process or kept fresh. While you can make this the night before, I have served this several times an hour or two after mixing everything together. It still comes out flavorful. Just remember to add the avocado closer to serving.

Pickled Sweet Plantain Salad

Crystal Rivera

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Course Salad, Side Dish

Cuisine Puerto Rican

Servings 4 people

Ingredients

for the plantains

2 yellow plantains peeled
olive oil enough to coat plantains
1/4 tspn Loisa Adobo divided

for the pickled onions

2 small red onions halved and then sliced
1/4 cup olive oil
1/4 cup apple cider vinegar
2 garlic cloves gently smashed
1 bay leaf
1/2 tspn Loisa oregano
1/2 tspn sugar
1/4 tspn Loisa cumin
salt and pepper to taste

for assembling

baked plantains sliced
2 avocados diced
1/2 lb cherry or grape tomatoes halved
cilantro chopped, to taste
pickled onions
olives or capers optional
salt and pepper to taste

Instructions

for the plantains

Preheat oven to 400 degrees. Place plantains on a sheet pan and drizzle olive oil over them, spreading the oil evenly around it along with adobo, about 1/8 tsp each. Bake for 15 minutes on one side, and 15 minutes on the other. Set aside.

for the onions

Place all ingredients in a saucepan set under medium heat. Allow it to boil for about 5 minutes, then set aside in a small bowl. I like the onions to still have a tiny bit of crispness to them while remaining a vibrant color. Boil longer for softer onions and stronger flavor.

for assembling

Mix the sweet plantains, tomatoes, avocados, cilantro, and onion mixture together. Add in the olives or capers, if using. Chill for at least 1-3 hours before serving.
If you plan on marinating this salad overnight, add the avocado and tomatoes next day right before serving. Season with salt and pepper if necessary. Enjoy!

Notes

For the plantains, I chose ones that were slightly blackened to assure that they do not lose shape when getting mixed with other ingredients. The blacker, the sweeter and softer they are. But do you!

Keyword Fresh, Simple

Here are other recipes I created using Loisa’s spices! This ongoing partnership has been the thing of color and comfort.

–Festive Veggie Arroz con Gandules

–Stewed Pigeon Peas (Gandules Guisados) with Fried Mushrooms

Garden, Soup, Tomatoes

Syrian Meatball Stew with Baby Zucchini

July 13, 2019July 14, 2019by Crystal RiveraLeave a Comment

When a friend goes out into his garden to harvest seeds just for you, the gratitude is unreal. I happily carried a small jar of fresh coriander plucked right before my eyes from their cilantro-flowers, from Corona to the Upper East Side, thinking of all the dishes I’d love to add them to.

This Syrian stew, for starters. Even though the seeds are not something you have to have to make this stew happen, it’s something I did have and it made beautiful, floral sense to use them alongside orange peels and fresh tomatoes and delicately spiced meatballs.

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Let’s not act surprised to see orange peels in this pot. The combination of spiced tomato broth with citrus and floral undertones will always be my thing. You can omit them if you’d like, but why not give it a try? I’ve seen you over there skipping that part in 90 percent of my recipes (I’m laughing). And as for the zucchini, I usually stuff them with this meat and rice mixture (hashu), but look at how tinyyyy these are.

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Baby zucchini is not only adorable, but they are adorable, less watery, less seedy, less all-the-things I don’t really like about zucchini, and sometimes they come with their blossoms attached. You don’t even have to core them! What? But please, using the full-grown guys is also okay for this recipe if you’re not stumbling upon the babies at your local farmers market. I actually found some packaged at Trader Joe’s the other day, and see them often at organic grocery stores. Now on to the recipe:

for the Hashu (spiced ground meat with rice)

-1 pound grass fed ground beef
-1/4 c dill, chopped
-1/4 c parsley, minced
-1/3 c basmati rice
-1 spring onion/scallion, sliced then chopped, or 1 sm onion finely chopped
-3 garlic cloves, minced
-1 tsp allspice or baharat
-1/2 tsp aleppo pepper
-1/4 tsp cinnamon

for the stew

-1 tsp cumin seeds
-1/2 tsp fresh coriander seeds, crushed (optional)
-olive oil, enough to lightly coat pot
-1 1/2 cup fresh tomatoes, chopped
-3 long strips of zest from an orange
-fresh sprigs of oregano (optional)
-1/2 tsp tomato paste
-8 oz can tomato sauce
-about 2 1/2 cups water or stock*
(this thickens into a stew-like consistency so if you’d like a loose broth, add more water)
-baby zucchini or core larger ones and slice
-1 large potato, peeled and diced

1. Make your spiced meat mixture, being careful not to overmix.

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2. Shape them into small balls, which will give you about 25-28. Set aside while you start up the sauce.

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3. Under low heat, gently toast the cumin seeds for about a minute, then add a long drizzle of olive oil. Turn up the heat to medium and add your chopped tomatoes, orange peels, tomato paste, fresh coriander seeds, oregano, Aleppo pepper, and saute for a couple of minutes before adding your tomato sauce and water/stock. Let simmer for 5 minutes.

4. Add your meatballs, gently stirring occasionally. After about 15 minutes, add your potatoes. 5 minutes later, before you turn off your pot, you’ll add your baby zucchini. The meatballs cook through within 30 minutes, any longer and they’ll be tough.

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The sauce thickens with time and I think a piece of bread to sop it all up would be magic. Add some fresh herbs and enjoy. Let me know if you end up cooking with orange zest so I can hug you from here. It doesn’t take much to make my day. <3

Seasonal, Summer, Tomatoes

Roasted Cheese-Stuffed Spiced Tomatoes

May 23, 2019May 22, 2019by Crystal RiveraLeave a Comment

There’s a roasted caprese I love to make for the family: campari tomatoes stuffed with ciliegine, basil, and topped with seasoned bread crumbs. While I was craving them last weekend, I was also craving sambousak, a buttery, sesame pastry filled with muenster cheese. Lori serves them whenever she cooks a Syrian feast. In fact, it’s how we begin one. While she works the stuffing, I am usually put on sesame seed duty. Dipping and pressing each pastry into a bowl of seeds, then lining them up on a baking sheet and popping them into the oven. The aroma of that moment is what I’m after.

In a perfect world, I would’ve made both. But it’s finally truly warm out and I wanted to fully embrace “less is more” on a Sunday afternoon. The only solution was this: stuffing tomatoes with muenster cheese, leaning more towards Syrian cuisine by using familiar spices, swapping out the basil for parsley, and then topping each tomato with sesame and nigella seeds before they get popped into the oven and, 20 minutes later, right into my mouth.

Guys, I should triple this recipe. I mean, look at that pre-bake and imagine cheese melted, tomatoes fragrant with spices and tasting sweeter, even bolder, than ever. The aroma of toasted seeds fills your kitchen. Or don’t imagine and just peep that after shot.

You will need:

– 2 lb campari tomatoes, or other similar-sized variety, about 18-22
– drizzle of olive oil
– 1/2 tsp allspice
– 1/4 tsp cumin
– 1/4 tsp Aleppo pepper
– 1/4 tsp salt
– couple of pinches of cardamom
– 7 oz muenster cheese, small diced
– 2 tbs parsley, finely chopped
– 1 tbs sesame seeds
– 1/2 tbs nigella seeds

Preheat oven to 400 degrees.

Core each tomato and take a sliver off the bottom of each one so that they sit up nicely when ready to roast. While you’re working on everything else, have them lined up on paper towels, upside down, so that any excess liquid is drained.

Meanwhile, put all spices in a small bowl and whisk them together. In another small bowl, add both seeds and whisk together.

In another bowl, toss your diced muenster cheese with parsley and a 1/2 tsp of the spices, reserving the rest for later use.

In a large bowl, drizzle a little olive oil onto the cored tomatoes and sprinkle the spices inside and outside of each one, gently tossing them to make sure they are each seasoned equally.

Stuff each tomato with the seasoned muenster cheese and place them in a cast iron skillet. You’ll want to see cheese peeking out of the tomatoes. When they melt, they get real snug into each one.

Top each tomato with a generous amount of seeds.

Roast for about 20 minutes. Serve immediately. Enjoy your Sunday.

salad, Seasonal

Spring Greens Kibbeh

May 1, 2019May 6, 2019by Crystal RiveraLeave a Comment

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.

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.

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.

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!

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.

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.

Food Talk

Blood Orange Z’hug

February 28, 2019March 6, 2019by Crystal Rivera1 Comment

“…What is Z’hug!?” was a popular question I received last week when I shared the recipe to a Citrus and Z’hug Marinated Manchego party-starter (and maybe ender. You decide). While it used a spice blend inspired by z’hug’s main ingredients, this is all fresh and seriously addictive.

It’s a gorgeous green sauce originating from Yemen that is delicately spiced with cardamom, cumin, coriander, and crushed red pepper. It also packs a punch from using fresh, hot chile peppers and garlic. What makes this z’hug (AKA zhoug) a bit less traditional is that I’ve added citrus flavors because, well, it’s still citrus season and I’m still celebrating. You’ll want to drizzle this onto everything, spoon it into anything, swirl it, plop it, drop it (like it’s hot). Okay, I’ll stop.

Need some ideas?

It goes with ANYTHING tomato. Fresh or roasted or even sauce!

I made a pumpkin cannellini bean stew and swirled green right into it. You can add this to any stew, soup, spread. It’ll also make a nice addition to your next cheeseboard.

Use it as a quick marinade by adding some more fresh juice to it. I’ve rubbed a fair amount of blood orange z’hug onto a whole chicken, veggies, and even a tenderloin, which roasted so nicely in the oven. It’d be perfect for grilling season.

It shares a similarity to my other favorite green sauces: chimichurri, sofrito. But it’s my go-to now because it contains the spices I love most. Try to only use freshly ground spices or high quality bottled up ones. This sauce is as much about the spice as it is the green. You can use plain (but very good) olive oil, and any hot pepper you adore. Play with the greens, too. Some recipes use all parsley or all cilantro. Some add mint. Sky’s the limit on which citrus you’d like to use. I hear Sumos hit the markets very recently and everyone’s going crazy for them.

Blood Orange Z’hug (Yeminite Green Sauce), small batch

– 1 cup fresh cilantro with small stems, tightly packed
– half cup parsley leaves, tightly packed
– 2 garlic cloves
– 1-2 jalapeños, sliced (or other pepper variety)
– 1 tsp freshly ground cumin, toasted
– 1/2 tsp ground cardamom
– 1/2 tsp ground coriander, toasted
– 1/4 tsp crushed red pepper (I use Aleppo), or more to taste
– 1/4 cup plus 1 tbs Blood Orange Olive Oil
– juice from 1 small blood orange, or other orange variety
– small squeeze of fresh lemon
– zest from orange
– salt, to taste

Directions: Add everything to your food processor and blend til thoroughly combined. Feel free to add more olive oil and fresh juice if you’d like a looser consistency. Use z’hug for all the things.

Let me know how you end up using it!

This is what z’hug looks like when you use a blender instead of a food processor BTW:

Still edible. And pretty.

Uncategorized

One of Many Ways to Eat Spring

May 29, 2017May 12, 2018by Crystal RiveraLeave a Comment

When Spring returned to us in all its young green finery,
I wanted to eat it. To squeeze a little lime on it
in broad daylight and find my way, past
the beefsteak tomatoes,
standing strong on the sides of heirlooms,

the tall, bruised green of the earth.

The day before Easter, I grabbed the first asparagus of the season at my mom’s local farmers market and decided I was going to create a spring feast, highlighting these thick spears along with other bright and deep greens, such as peas, spring onions, cilantro, thyme, arugula. I wanted fava beans but I couldn’t find any. I stopped by my favorite kielbasa vendor and he handed me the cutest, smokiest ham I’ve ever held, and tasted. I wasn’t sure what I was going to do with it then, but knew I had to leave with it.

“You can use it as decoration for your Easter table,” he told me. I politely shook my head no. I can–and will–use it in everything throughout the week, beginning tomorrow. After tomorrow, then they’re going in omelets, slow-cooked beans, etc. But it was tomorrow I wasn’t exactly sure about.

Before bed, I cracked open my notebook and brainstormed dinner, which I’m doing more often these days before dinner parties. It relieves stress knowing that I’ve some idea as to what I want to accomplish the next day. I’m very used to just winging it. Once dinner is over, I return to the journal and jot down what I actually ended up doing, which helps me to better understand my kitchen-mind. Here’s how it stormed that night! I actually made everything on this, with some minor changes.

I’ve such a fondness for this time of year. Easter morning I ran some errands, grabbing the last of the ingredients that I needed to complete our dinner. It felt like the first, true warm day of the season and I was at peace. Outside the supermarket, an older woman asked me if I could walk her a few blocks to the bus. While I held her hand, we talked about family dinners. She’d cook for a family of 10. She’d make 3 different salads, 2 different cakes, she’d roast a fish and a chicken and sometimes, on special occasions, would make brisket. She had zero help because she never asked, and she thought it was beautiful I was going to spend the day in the kitchen with my mother making a meal for a family of 7. There was so much we agreed on in those three blocks: we love the farmers market, springtime awakens a hunger for healthier things, and food is love.

When I returned to mom’s kitchen, I moved around with such light feet. What I ended up doing with the greens I have since done often.

I am calling this a Spring Pilaf and rice will never be boring to me again. You can add anything you want to it. It can be made fresh, or made with leftovers. This one is smoky due to the ham I purchased from the market, and the shredded carrots truly makes this a festive-looking dish. I used jasmine but now only use basmati.

After I made this one, I started toying with the recipe and included seasonings I love most.

Here’s my Indian-Spiced Spring Pilaf.

1/2 cup Basmati, cooked with a pinch of turmeric and salt, butter.

I like more veggies than rice so eyeball amounts according to your preference. I used green beans and asparagus, corn, sliced mushrooms, a small red onion, 3 garlic cloves, grated carrot (towards the end), quickly stir fried in cumin seeds & powder, garam masala, 4 cardamom pods (cracked open a bit), fresh herbs such as cilantro and thyme, pepper and salt to taste. Use whatever herbs you love!

I made this again for Valerie’s Poetry & Coffee BBQ yesterday, just because I want to feed people as much of spring as they can get. And then they’ll have to deal with my summer pilaf shenanigans.

A few days ago I went with my love to the Queens County Farm and saw rows of asparagus shooting from the earth. It was a beautiful sight, how they stood, perfectly, like soldiers we hold in our hearts today, every day.

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Dal Recipe & Poem

September 7, 2016August 21, 2017by Crystal Rivera4 Comments

In July, I was asked to read poems inspired by my neighborhood: Jamaica, Queens. I was even part of a panel, guys. WHAT!? I saw this as an opportunity for me to write about my favorite vegetarian Indian eatery (Annam Brahma), as well as my new love for cooking Indian cuisine right in the heart of home–my kitchen. The first kitchen I’ve felt the most comfortable in.

I only started to mess around with these beautiful spices once I moved here, as they are sold in my nearest market and I can smell their warmth coming from the windows of various neighbors on my block.

Love is another reason. Once I found out that Butter Chicken was Danny’s favorite, I wanted him to come home to the rich broth set to simmer on my stove. In the oven would always be a head of cauliflower that was doused in 1/2 a cup of olive oil, seasoned with turmeric, garlic powder, paprika, a generous amount of salt, roasted with slivers of jalapeño and garlic. It’s my favorite, adapted from a recipe I saw in Saveur magazine.

He made naan, of course. Not because I couldn’t. But because I’ve always loved watching him work dough. I started serving both cauliflower and naan along with my dal, with a tiny bowl of basmati rice. But sometimes I still need to head to Annam Brahma just for a bowl of their own dal, and to be surrounded by all the loving people there. Just sitting at one of their tables (I prefer the corner) feels like a much-needed hug.

I have used the spices that were a gift to Annam Brahma customers on their anniversary for ALL these dishes, and it’s mostly the spices and all the bright blue houses in Jamaica that inspired this poem. I’m not sure what to call it yet. Turmeric-light?

The names of cafés alone open you wide with hunger.
The Smile of the Beyond,
Panorama of My Silence-Heart,
Annam Brahma meaning “Food is God” meaning
not commodity meaning—
what I understand food to mean—

heart.

And if the names alone do not turn your feet into curious movement,
let’s talk about color.
Each storefront is more like
homefront and they are all painted blue, not just blue
but bright baby but
2pm sky on Parsons with sun-Up-blue.

And on 164th,
right there, between bodega and Greek Orthodox Church

the blue beyond smile.

Walk in and sit
anywhere / but always by flowers and packets of brown
sugar that say things like
“A moment’s peace
can
and shall
save the world.”
Pick up a totem to be kept in your wallet,
which Chinmoy may—or may not say— “I must love
the unloved ones—I must.”

You must order their Dal.

If food is God these lentils are well-seasoned turmeric-Light
where Oneness is
what’s what from the pulse?
Perhaps chopped onion, minced garlic, ginger, sautéed
with the seeds with the seeds with oh glorious round
mustard seeds and coriander rounding off the taste of
cumin and chili,
maybe a single wooden clove
in a simple vegetable broth

is that cilantro? Tomato? Jalapeno together simmered long til

wholeness takes the shape of bowl
and naan takes the shape of spoon
and mind takes the shape
of silence.

It is where I go in my shut-the-fuck-up moods.
Where I went when I learned
my landlady IS trying to kill my cilantro,
I mean, why else do they bolt?

And how am I different, bolting towards blue, craving
beets so hard I
SWOONED when the day’s special was
Cream of Beet soup.

Acknowledging my excitement,
she came over,
spooned leftover juiced beet into my bowl
like honey
and her smile smiled me right into

silence-heart.

And you and I,
we sat there for three hours,
interrupted only when she stopped to say
“It is beautiful
how you are helping each other.”

We watched Sri Chinmoy paint in the background as we sipped chai,
we spoke but we were also not speaking.
We breathed in spices that lingered in the air and
came out with hair smelling of raw Indian sugar,
curry and cumin
curry and turmeric
turmeric and coriander and wait a minute!
On an anniversary,
we were each handed a packet of such spices Thank you.

Suddenly, walking past homes marked with similar shades of blue,
you are home making Dal. Roasting
a head of cauliflower with sliced jalapeno and garlic tossed
in olive oil

their white heads draped with a glossy turmeric-light.
Your neighbor is making butter chicken.
Your landlady, a dish out of the bok choy that hung
upside down on laundry lines
air drying this morning,

And your cilantro
wilted, but waiting
to seed.

After Transmutations came to a close, my loves and I went to Annam Brahma (to order their dal.) Connie told me that my poem was very Ross Gay-esque (Catalog of Unabashed Gratitudes) and I broke out into smiles <3

Next day, I made dal. I made it exactly the way I made dal for the very first time. Danny said it was even better than Annam Brahmas’s, but that could’ve been because of my rich chicken broth (or because he loved me). I did, after all, use the very spices they had given me as a gift during their 42nd Anniversary. To this day I want to know where I can order the turmeric they use, as well as cumin and coriander seeds.

Do not be intimidated by all the ingredients and spices I list here. This is really a simple recipe, you just gotta have these spices around. Everything comes together in less than 10 minutes! I love love LOVE the simplicity of it. The warmth of it. It’s also very inexpensive to make.

I should add that I mostly use whole seeds and pound them to dust in my mortar and pestle. If you get them already grounded, do not purchase them from your regular supermarket. Nuh-uh. They are dull cooped up on those shelves. You can find them online if you’re having trouble locating the good stuff.

Masoor Dal

1 1/2 cup red lentils
5 cups chicken (or vegetable) stock
Olive Oil
3 cloves garlic, chopped
Ginger, 1 tspn or more, chopped
1 jalapeño, diced
1 tspn Cumin Seeds
1 tspn Mustard Seeds
1/2 cup onion, diced
1 tomato, diced
1 clove (fish out) or ground
1 tspn ground coriander
1/2 tspn (or more) turmeric
Pinch of cinnamon
Salt and Pepper to taste

In a pot with a little olive oil and under high heat, add mustard and cumin seeds. When the mustard seeds pop (they always pop! be careful) add your ginger, garlic, and jalapeño. After about a minute, add your onion and lightly caramelize ’em.
Now you just have to add the tomato, stock, lentils, and ALL the spices. Let it simmer, covered, for 20-30 minutes. It’ll thicken. You may add more water if it’s too thick. You can play with the spices, too. Top it with freshly chopped cilantro.

Sometimes I add chickpeas when chickpeas are around because why not.

With the temps going down soon, I’ll certainly be welcoming more spice in the kitchen, in food and in drinks. Ohhhh, Autumn! <3