A recipe developed for Loisa using their organic spices. These stewed pigeon peas (gandules guisados) have butternut squash, and mushrooms that were first browned in a cast iron, spiced with sazón. I am pretty much addicted to these mushrooms and would not be mad atcha if you chose to just make them alone. Something tells […]
Spring’s busy but easy salad with cauliflower and asparagus
Does this look busy to you? Okay, maybe. BUT it’s so easy to put together and even more easy to put into it whatever the seasons offer. I first got the cauliflower salad idea from Ottolenghi in Simple, where he uses both roasted and freshly grated, then adds a variety of greens, pistachios, and pomegranate. It’s refreshing and absolutely beautiful. His recipe has transformed a bit in this household and I wanted to share it with you in case you needed some fresh ideas for your stay in.
This was the latest version I made. I used:
-1 large head of cauliflower, 1/4 of it set aside in a thick wedge for grating
-olive oil, enough to coat
-1/4 tsp turmeric
-salt and pepper, to taste
-1 cup cooked wild rice, or any leftover rice/grains you have
-1 bunch asparagus, trimmed and cut into 1″ pieces
-2 large garlic cloves, chopped
-1/2 cup parsley, chopped
-1/2 cup dill, chopped
-pomegranate seeds from 1/2 of medium pomegranate
-juice from 1 lemon
-ground cumin, to taste
-ground allspice,to taste
-almonds or pistachios, optional
Preheat oven to 400 degrees.
Cut the cauliflower into florets and place in a baking sheet. Toss in olive oil, turmeric, salt and pepper. Roast til they just begin to brown, about 20 minutes. You want them still firm, not entirely caramelized and softened to the point of no return. Let cool.
While the cauliflower is in the oven, saute your asparagus in a heated pan with olive oil,. salt and pepper, and chopped garlic. This should take about 8-10 minutes. Let cool.
Grate 1/4th of reserved cauliflower and place into a large bowl. Add the chopped greens, seeds, rice/grains, and everything else when they’re cool enough to not soften the fresh herbs.
Season with lemon, drizzle of olive oil, salt, pepper, cumin, and allspice. Toss til everything seems evenly dressed. Pop in the fridge for at least a 1/2 hour before serving. Then add your optional nuts and feta.
My mom allows me 1 serving, while she eats all other servings available.
braised whole cauliflower and syrian meatballs
Mom says this might be the most beautiful meal she’s ever seen, and I think she was mostly referring to the whole-roasted cauliflower which was then basted several times before showcasing it’s good looks. It’s a beauty draped in tomato-red and turmeric-yellow. Tender syrian-style meatballs (and olives, if you have) circle around it, completing this meal. I’ve added garlic scapes this time around. It is, after all, summer.
Preheat oven to 425 (or 400 for powerful ovens)
for the cauliflower
-1 medium head cauliflower
-pot of generously salted water
-1/2 tsp cumin
-pinches of salt
-tsp of harissa (optional)
Place the cauliflower in boiling, salted water for about 5 minutes. With a pair of tongs, remove the cauliflower and transfer it to a sheet pan. Add a generous amount of olive oil all over, including upside down so that the oil truly gets inside. Season it with turmeric, cumin, and salt. Rub harissa over it if using. Pop it in the oven while you work on the meatballs and braising sauce.
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, soaked in warm water
-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
-1 egg (optional)
Make the hashu by gently mixing all ingredients in a bowl. Form medium-sized meatballs and sear them in a lightly oiled pan. Don’t over-cook them as they’ll finish off in the sauce. Transfer them to a plate while you work on the sauce.
for the sauce
-2 big garlic cloves, sliced
-sprig of thyme
-aleppo pepper, as much as you’d like
-1 8 oz can tomato sauce
-2-3 cups water or vegetable stock
-a handful of castelvetrano olives (optional)
In a braiser under medium heat, add the olive oil and saute your garlic, thyme, and red pepper for about a minute. Stir in the tomato sauce and stock and bring it to a gentle boil.
At this point you can take the cauliflower out and transfer it to the center of the braiser, spooning some of the sauce on top. Surround the cauliflower with meatballs* and olives and put the pan back into the oven for 20 minutes.
Transfer the meatballs to a bowl and spoon more sauce over the cauliflower. Finish it off in the oven til it reaches desired tenderness and some of the head has caramelized. You can put the meatballs back in during the last few minutes to warm them up.
Note: If your braising pan is not big enough to hold both the meatballs and cauliflower to cook together, cook the meatballs first, transfer them to a bowl, and then braise the cauliflower.
When ready, transfer to a large serving bowl, though we ate straight from the pan! It looked just fine there.
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.
You Have Five Days in New Paltz, Part 2
During our winter visit in 2017, I remember we quickly drove past a shop in town that had the word CHEESE in it’s name. That’s all I saw. Cheese. We didn’t have time to check it out (every shop closes by 6PM!) but for the next six months, I knew it’d be a priority visit for me if I had a chance to return. Well, a few weeks ago, we walked a couple of miles into town, hangry, and I asked, “Where’s the cheese!? I don’t see the cheese!” Then I remembered all trees were bare the last time we were here. I spotted the only tree-lined block to our right and told Dan it had to be behind them. And there it was, a cheese shop with two entrances, held in what seemed to be a secret block of independent shops.
At first, I thought it would be similar to World of Cheese in Forest Hills, where, simply put, they sell cheese. But since they’re called The Cheese Plate, I am happy to announce that they sell cheese, but with a cheese-mongers excitement, will put together a cheese board for you to enjoy inside, or outside, their shop. This would be our first meal of day 4. I told them Dan and I enjoy firm cheeses, and we settled on an Italian variety called Piave Vecchio, and Jake’s Aged Gouda. A cross between Parmesan and Asiago, Piave Vecchio crumbled onto the wood. Jake’s was firm and nutty, cut into hearty strips. Then quince paste was added to the board along with pistachios and almonds, olives, slices of apple, and soppressata. They gave us a generous amount of cheese for two people. I’m not complaining.
THEY ALSO SERVE ICE CREAM. And after a walk around town, we decided to return to go get some. We got chocolate, coconut, and blackberry. But alas, this isn’t about the wonderful way we started our 4th day, is it? But look how cute that guy is, handing me creamy blackberry amazingness.
Now, there are many places to eat around here, but when you know you only have 5 days in New Paltz, you eat at the one and only locally sourced Indian restaurant that you fell in love with during your first visit. And you don’t eat there once. If you’re anything like Dan and I, you eat there 3 very magical times and wish you ordered Chicken Masala to take back with you to Brooklyn. This is because every vegetable, cream and butter, is farm fresh. You can TASTE the difference. Coconut samosas? Such a wonderfully sweet departure from the savory potato or meat one we’re used to. The naan? Just look at it.
When we overheard that they serve a buffet on Tuesdays, we changed our plans to accommodate this feast. Dan truly stuck to his favorite masala and I can’t say I blame him. Tomato and cream have never tasted so rich. We almost thought it was butter.
It was on Tuesday, day 3, that I fell in love with a soup. A thin, extremely fresh-tasting broth, heavy on the cilantro, mildly spiced, reminded me of a cross between my tomato soup and my carrot masoor dal. I kept eating small spoonfuls just to identify everything I could. I gave in and asked them about it, and was told it’s their vegetable soup, pureed with red lentils, and that if I return on a regular day when it’s made to order, it’ll be even better.
On the 5th day, the day we were set out to leave, I discovered it was their South Indian Mulligatwany. Guys. I’ve had mulligatawny many, many times. But never like this. I am convinced it has to do with the very ingredients they use, and how they use them. When we returned, with our suitcases in tow, needing to catch a train 2 hours from when we sat, I ordered this again. It was thicker. Richer. I think coconut milk was present. I loved it. But is it strange that I love their thinly-brothed version even more? It holds true to what Mulligatawny means: pepper water.
In my version, I use everything I thought I had tasted, and I came so very close to how it actually tasted. And yes, every single veggie and fruit came from the farmers market. I seriously encourage this. Heirloom tomatoes are IN and if I find out you store-bought yours, I already know you will not be able to experience this soup the way I swooningly did.
A variety of carrots and onions are everywhere. Fresh herbs a must. Fresh spices, yes please. Peppers! Oh my goodness the peppers. Use sweet and ones with heat. You won’t regret it. The color of the soup will also depend on the color of the tomatoes and sorts of peppers you used. Mine were a variety of yellows and reds. It’s lighter-looking than what I had in New Paltz, but that’s also because sunshine lit this bowl up.
A Summer Mulligatawny
- 1 tsp cumin seeds, toasted
- long drizzle of olive oil
- 1 small onion or shallot, diced
- 4 garlic cloves, chopped
- an inch knob of ginger, grated or finely chopped
- 1 large heirloom tomato, diced (a pound and a half)
- 2 carrots, chopped
- 1 red bell pepper, diced
- 1 serrano pepper, diced
- 1/4 tsp turmeric
- 1/2 tbsp garam masala or maharajah curry
- 1 bay leaf
- 2-3 cardamom pods, gently cracked open
- 1/2 cup dried red lentils (masoor dal)
- 4 cups chicken or vegetable stock
- 1/4th cup coconut cream
- cilantro, chopped
DirectionsGently toast cumin seeds in pot, about 30 secs, then semi-coat with olive oil. Add your onion, garlic, and ginger. Saute for a couple of minutes then add tomatoes, carrots, peppers, and spices. Let the spices perfume your kitchen and then stir in your lentils, add your stock, bring to a boil then simmer for about a 1/2 hr, stirring occasionally. Add coconut cream. Puree with an immersion blender or whatever blender you have. Serve with cilantro. For a heartier meal, also serve with basmati.
For a thicker soup, add more of the veggies you love, and/or add another half cup of red lentils. Some recipes call for an apple. Why not? You could also use coconut milk instead of cream, I was just aiming for richness here. I welcome any herb you’re growing here, too. Add a dried pepper for extra heat! I ran out of em. OH, and try grilling your tomatoes for a few minutes before adding it into the pot. I know that’s exactly what I’m going to do the next time I make this!
Okay. We didn’t just eat 5 days straight. We walked in the rain, too. We walked A LOT.
And in the walks, there was a heart.
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
- -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
DirectionsHeat 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.