Chopped

My parents just visited for a week of eating and cooking fun. One night, we decided to go to an awesome local grocery store called Berkeley Bowl, each pick out ingredients, and then host our own version of the television show "Chopped." I have not had this much fun cooking in a long time, and that is saying a lot. There were three secret ingredients for each of the two courses the three teams were making. We could then use anything in the "pantry" (which we fully stocked with odd items, including buffalo steaks). For the first course, the secret ingredients were hot peppers, beets, and rambatans. The resulting appetizers were harvest nachos, Asian beet salad, and our own beet and cream cheese raviolis over a bed of beet greens with a rambatan salsa. (This is the recipe that will follow.) For the second course, the secret ingredients were eggplant, pumpkin puree, and dried apricots. My parents made puff pastry topped with eggplant, mushrooms, and sausage with an apricot bourbon sauce and pumpkin base. My cousin and her boy made shells stuffed with tofu or sausage (for the respective meat-eaters) and eggplant with a pumpkin apricot sauce and cranberry chipotle cheese. Adam and I made a pumpkin puree topped with chopped apricots and pecans with seared buffalo steaks and pan-fried eggplant with melted blue cheese. Everything was absolutely delicious. It was amazing to see how different everyone's dishes were from the same basic ingredients. If you want a fun cooking night, I definitely suggest "Chopped" at home.


Beet Ravioli over Beet Greens with Rambatan Salsa

This recipe is for 6 ravioli.

3 beets, peeled and quartered
1/3 cup cream cheese, softened
6 wonton wrappers
beet greens from the 3 beets, chopped
10 grapes, sliced
1/2 tsp. cumin
1/2 tsp. cinnamon
6 rambatans, peeled and sliced
1 manzanilla pepper, seeded and sliced thinly

1. Steam the beets in the microwave until tender. Mix in the cream cheese and season with salt and pepper.
2. Take each of the wonton wrappers and fill with a sixth of the beet and cream cheese mixture. Brush a bit of water onto the edges of the wonton. Fold the wonton into a triangle and seal securely. In a pot of boiling water, boil the ravioli two at a time until done, about 3 minutes each.
3. Meanwhile, saute the beet greens in a touch of olive oil. Add the cumin and cinnamon. Season with salt and pepper to taste. At the very end, mix in the grape slices.
4. To make the salsa, combine the rambatans and pepper slices.
5. To plate, make a circle with the beet greens. Place the ravioli in a line in the center of the platter. Top with salsa.

Awesomeness

This meal is not for the faint of heart. You must like spice and you must like flavor. All those who do not like these things, please, do not make this meal. You will not like it. For those of you who do, this coconut rice with tomato sambal and carrot salad meal is just what you need to spice up your night. I thought about eating the leftovers for lunch from the moment I woke up to the time lunch finally came. If this description doesn't sell you, I don't know what else to say other than MAKE IT!


Carrot and Cilantro Treat for All (Jamie's Dinners, Jamie Oliver)

We added slices for extra-firm tofu for some added protein to this meal, but the carrots totally spoke for themselves and don't need anything else.

6 medium carrots, washed and peeled
a large handful of fresh cilantro, leaves picked
4 tsp. sesame seeds, toasted, or poppy seeds

For the dressing
zest and juice of 1 orange
2 lemons
extra virgin olive oil
2 heaping Tbs. sesame seeds, toasted
sea salt and freshly ground black pepper

First of all, slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the cilantro leaves and the sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1 1/2 lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you've dressed the salad. Once the salad is dressed, the flavor of the lemon will lesson, so get eating straight away.


Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat) (Cooking Light, March 2008)

Rice:
3 cups light coconut milk
2 cups uncooked long-grain white rice
2 bay leaves
1/2 tsp. kosher salt

Sambal:
8 red Thai chiles [we used serranos]
1 Tbs. peanut oil
1 cup peeled and quartered shallots (about 4 large)
2 tsp. minced garlic
1 Tbs. brown sugar
1 tsp. grated lime rind
2 Tbs. fresh lime juice
1 (14.5-oz.) can whole plum tomatoes, undrained, seeded, and chopped
1/4 tsp. kosher salt

1. To prepare rice, combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 tsp. salt.
2. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; saute 3 minutes or until lightly browned. Add chiles and sugar to pan; saute 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 tsp. salt. Serve sambal over rice.

Oscar Taco Party!

This isn't a post that contains a bunch of recipes, but rather an idea post. For the Oscars we were hemming and hawing over what type of finger foods we wanted to make. We ended up deciding to make a taco bar. Although we made entirely way too much food (I think we made enough for 10-15 rather than the 5 that we had), it was a lot of fun and pretty easy to prep. We roasted zucchini, bell peppers, and onions, baked fish, and baked a pre-marinated tri-tip in a carne asada sauce. With these as our bases, we had bowls of black beans, yogurt, guacamole, and pineapple salsa. We topped our tacos with queso fresco. Every one could make their tacos perfectly to their liking, so this really works for picky eaters or a party when you may not know people incredibly well.

The only thing that took much creativity at all was the pineapple salsa which was just a whole pineapple chopped fine, minced red onion, cilantro, and serrano pepper with a sprinkling of salt. It was the perfect combination of spicy and sweet to top the tacos.

I Heart Jamie

I bought Adam a Jamie Oliver cookbook for Christmas because he is our kitchen idol, and we are always aiming to cook like him. Now, we can! We started off with a fairly simple recipe that ended up being delicious. We made potatoes with marinated peppers from the cookbook then paired it with sauteed spinach and salmon and tempeh. This was my first attempt at eating tempeh and I have to say that I did not care for it much. Maybe I'll have to try another recipe for the tempeh, but the potatoes can definitely stay!


Spanish Style Peppered Potatoes (Jamie's Dinners, Jamie Oliver)

Jamie writes the cookbook in paragraph form, so I am going to write it exactly as he does. It's a bit conversational, but I think the informality totally fits with his style and concept of eating good, easy, comforting, and wholesome food.

Parboil 1 1/2 lb of peeled and diced potatoes for 10 minutes in salted boiling water, then drain them and leave them to steam for a few minutes with a lid on. You will need the same amount of sliced marinated peppers (approx. 4 peppers, prepared as recipe [below]). While the potatoes are still steaming, dress them with the marinade from the peppers and pop them into a heatproof dish or baking tray. Sprinkle with salt, pepper, a teaspoon of smoked paprika and a teaspoon of finely sliced red chilli. Place the potatoes in the oven at 400 until golden, then pour over your marinated peppers and give the potatoes a good shifty about so the peppers are well mixed in. Put back into the oven for 5-10 minutes until perfect and golden.


Marinated Peppers

Once you've peeled your red, yellow or green bell peppers, cut them in half, remove the seeds and cut them into 1 inch thick slices. Slowly fry in some olive oil with a couple of cloves of finely sliced garlic, one finely sliced red onion and a good handful of sliced basil. You don't have to brown the garlic or onions, you can just fry them for a couple of minutes to soften or you can give them a just a little bit of color, which is nice. Either way, put them in a bowl, correct the seasoning with salt and pepper, and then add a swig or two of wine or balsamic vinegar to give a marvellous twang. Serve sprinkled with a few whole basil leaves.

Weekend (or Labor Day) Lunch

To make up for my weeks of not cooking, today is going to be a cook-fest. We started the cooking day off with a wonderful lunch: Havana Sandwiches and a cabbage slaw. The Havana sandwich is a panini-like sandwich with charred onions and peppers with a tangy mayo spread. The cabbage slaw used the same ingredients for the dressing as in the spread. Super simple and perfectly delicious.


Havana Sandwiches (Vegetarian Planet, Didi Emmons)

1 very fresh baguette (the soft French or Italian bread sold in supermarkets is fine)
1 1/3 Tbs. olive oil
2 cups sliced onions
1 green bell pepper, seeded and cut into thin julienne strips
1 small garlic clove, minced
1 or 2 chipotle peppers, dried and soaked in hot water 30 minutes, or canned in adobo sauce, chopped
1/4 cup mayonnaise
1 large ripe tomato, sliced thin
salt and fresh-ground black pepper to taste

1. Cut the bread crosswise into two pieces, each one about 7 inches long (use the leftover bread for another use). Split each piece horizontally, then press the pieces with a large stockpot or cast-iron skillet weighted with heavy cans or books. Press with your own weight on the skillet or pot for a few seconds, so that the bread flattens to a 1-inch thickness. Leave the weights in place.
2. Place a large skillet over medium-high heat, and coat it with 1 tsp. olive oil. Saute the onions and pepper, shaking the pan every 2 to 3 minutes, until they become somewhat blackened, about 20 minutes. Remove the pan from the heat.
3. While the vegetables are cooking, combine the garlic, chopped chipotles, and mayonnaise in a small bowl. Stir well.
4. Remove the weights from the bread. Spread the mayonnaise on all four halves. Lay the onions and peppers, topped by the tomato slices, over two halves. Top the tomatoes with salt and pepper to taste. Place the other two bread halves over these to form two sandwiches.
5. Heat the 1 Tbs. olive oil in a large skillet or on a griddle over medium heat. Place the sandwiches in the skillet or griddle, then place a skillet on top of them to weight them down. Let them cook for 4 minutes, checking once or twice to make sure they aren't burning on the bottom. Turn the sandwiches over, and cook them 4 minutes more, checking the undersides frequently. Serve the sandwiches right away.

Pea Burgers

We had some cabbage that we needed to use up, although cabbage lasts a surprisingly long time, so I thought we would have some sort of slaw. And what goes better with slaw than a burger? Flipping through my cookbooks with burgers in mind, I fell upon a Yellow Split-Pea Burger recipe that sounded perfect. We ended up completing our meal with a curried slaw of cabbage, mayo, raisins, curry powder, and salt and pepper along with sweet potato fries. The sweet potato fries were completely unnecessary as the burgers are quite filling, but who can resist a sweet potato fry?


Yellow Split-Pea Burgers (Vegetarian Planet, Didi Emmons)

2 Tbs. canola or corn oil
2 cups chopped onions
1 1/2 Tbs. minced fresh ginger
2 large garlic cloves, minced
1 1/2 tsp. ground cumin seeds
1 cup uncooked dried yellow split peas
3 1/2 cups water
2/3 cup uncooked white or brown rice
1 tsp. salt
fresh-ground black pepper to taste
1/2 medium eggplant (about 1/2 lbs.), peeled and cut into 1-inch cubes
4 slices stale or toasted sandwich bread
1 red or green bell pepper, seeded and coarsely chopped

1. Heat 1 Tbs. of the oil in a large saucepan over medium heat. Add the onions, and saute them for 5 minutes or until they soften, stirring often. Add the ginger, garlic, and cumin, and saute 2 minutes more. Add the split peas and 1 1/2 cups water. Bring the water to a boil, cover the saucepan, and lower the heat. Simmer the split peas for 30 minutes if you will be using white rice, and 10 minutes if you will be using brown rice. Stir the peas once or twice and adding a bit of water if they become dry.
2. Add the rice, the remaining 2 cups water, and 1/2 tsp. salt to the split peas. Bring the mixture to a boil, then cover the pan, and turn the heat to low. Simmer until the rice is tender, about 25 minutes for white rice, 45 for brown. Take the pan off the heat, remove the lid, and let the mixture cool for 5 minutes.
3. While the rice cooks, preheat the oven to 400. But the eggplant cubes on a baking sheet, and bake them for 15 to 20 minutes or until the cubes are soft to the touch.
4. Break the bread into pieces, and grind them to crumbs in a food processor. Transfer the crumbs to a large bowl. Put the eggplant and bell pepper into the empty food processor, and run the machine in short spurts until the pepper is chopped fine. Transfer the mixture to the bowl of crumbs. Add to the bowl the split pea-mixture, 1/2 tsp. salt, and some black pepper, and mix well with a sturdy spoon or your hands.
5. Form the mixture into six burgers. Heat the remaining 1 Tbs. oil in a large skillet over medium heat. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes, checking frequently so the burgers do not burn. Flip the burgers and cook them about 4 minutes more, checking frequently for burning. (If you cook the burgers in batches, keep the cooked ones in a warm oven, and add a bit more oil to the pan before cooking the second batch.) Serve the burgers hot.

Sister Love, Mexican Style

We've just moved into our very own, brand-new condo and the kitchen is absolutely perfect, especially when I can share it with my sister, which I've already had the opportunity to do! And did we make quite a meal! We had intended to go out for a fantastic Mexican dinner the night before my sister and her fiance left, but we had gotten tired of eating out and decided to make our own Mexican fiesta. We started off with a Smoky Black-Bean Dip and queso (recipe on previous blog entry "Let's Go, Raiders!" August 2008), then continued on to a Chilled Avocado and Green Chile Soup and a Real Tamale Pie. We couldn't have eaten a better Mexican meal.


Smoky Black-Bean Dip (Vegetarian Planet, Didi Emmons)

Super fast and super delicious, this is a definite must to make.

1 15-oz. can black beans
3 Tbs. chopped fresh cilantro
1/2 cup chopped onion
2 large garlic cloves
1 Tbs. chopped chipotles in adobo sauce, 1 dried chipotle pepper soad in hot water 30 minutes and chopped, or 1/2 tsp. liquid smoke
1 pinch cayenne
2 Tbs. lime juice (from about 1 lime)
salt and pepper to taste
1/4 cup unsalted hulled pumpkin seeds, toasted (available in Mexican markets; optional)

1. Pour the black beans into a large strainer, and run cool water over them for a few seconds.
2. In a food processor, combine the cilantro with the onion, garlic, and chipotles, and run the machine in short spurts to mince the vegetables. Add the black beans, cayenne, lime juice, and salt and pepper, and run the machine for 5 seconds or so, until most of the beans are pureed.
3. Transfer the mixture to an attractive dipping bowl, sprinkle with toasted pumpkin seeds, if you like, and serve.


Chilled Avocado and Green Chile Soup (Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe, Katharine Kagel)

This soup was incredibly thick and creamy. It's wonderful with the red onion and some spiced sunflower seeds on top. It also works as a guacamole to top the tamale pie or tortillas.

About 3/4 lbs. fresh green New Mexico chiles, roasted, peeled, seeded, and coarsely chopped to measure 1 cup
6 ripe avocados, peeled, pitted, and coarsely cut
1/2 tsp. curry powder
1/4 to 1/2 tsp. cayenne pepper
2 to 4 cups milk
salt
2 Tbs. finely minced red onion for garnish

1. Combine the chiles, avocados, curry powder, cayenne pepper, and 2 cups of the milk in a blender. Whirl at high speed until all the ingredients are well incorporated and smooth. Add additional milk, if desired, for flavor and smoothness. Adjust to taste with salt. Cover and refrigerate to chill thoroughly before serving, at least 4 hours.
2. Ladle chilled soup into individual bowls. Garnish each serving with the onion.


Real Tamale Pie (Vegetarian Planet, Didi Emmons)

Much easier than making true tamales, this would make a perfect dinner any night of the week.

4 cups sliced onions
2 large green bell peppers
2 cups masa harina
1/4 lbs. butter (1 stick), softened
1 tsp. salt
3/4 cup water
1 1/2 cups (1 15-oz. can) cooked and drained pinto beans or black beans
4 oz. soft, mild chevre (goat cheese)
1 Tbs. chili powder
1 tsp. cumin seeds
3 1/2 cups (1 28-oz. can) crushed plum tomatoes
2 garlic cloves, minced
1 ancho pepper, soaked in hot water (optional)
1 pinch cayenne
1 pinch sugar
salt and fresh-ground black pepper to taste
1/2 cup chopped scallions

1. Roast the onions and peppers: Preheat the oven to 450. Spread the sliced onions on one ungreased baking sheet, and place the peppers on another. Put both baking sheets into the hot oven. Roast the onions, sitrring once or twice for 25 to 30 minutes, until they are browning and soft. Take out the peppers after 20 to 25 minutes, when the skin is blistering and swelling. Let the vegetables cool. Lower the oven temperature to 375.
2. Make the masa dough: In a large bowl, combine the masa harina, butter, and 1 tsp. salt. With your hand, incorporate the butter by squeezing the dough through your fingers. Add the water slowly, stirring and squeezing with your hand. Mix until the ingredients are blended.
3. Assemble the pie: Remove the skin from the peppers, split them open, and discard the seeds. Cut them into strips, if you like, or leave them in one piece. Mash the beans with a potato masher, or blend them through a food processor, leaving a bit of texture. Press the dough into a 9-by-9-inch baking pan. Spread the beans evenly over the dough. Lay the peppers on the beans. Dot with goat cheese, then cover the cheese with the onions. Cover the pan with foil. Bake the tamale pie for 40 minutes.
4. While the pie is baking, make the sauce: In a dry saucepan, heat the chili powder and cumin seeds over medium heat, shaking the pan constantly. After about 1 minute, when the seeds have begun to release their aroma, add the tomatoes and the garlic. If you are using the ancho chile, remove it from the water, chop it fine, and add it to the tomato sauce. Simmer the tomato sauce for 25 minutes, stirring once or twice. Toward the end of the simmering, add the cayenne, sugar, and salt and pepper to taste.
5. When the pie has finished baking, cut it into 4 pieces. Spoon a little of the tomato sauce on each of 4 plates, and place each piece on the sauce. Garnish with scallions, and serve.

Chili Verde

When I came back from vacation, I asked Adam if there was anything specific he wanted me to pick up from the grocery store. The only request he had was for avocados. Guacamole was on the menu, and I had to find something to go with it. I found a delicious chili verde recipe that, although it takes a bit of work, was definitely worth it. Even though this recipe says it serves 4, it makes a ton of chili! I've had it for several meals and I've barely made a dent in it. It may have to go in the freezer soon so I can have some fantastic meals on a quick weeknight.


Chili Verde (Vegetarian Planet, Didi Emmons)

1 lbs. dried navy beans
6 Anaheim peppers
4 poblano peppers
3 to 4 jalapeno peppers
2 Tbs. olive oil
2 medium white onions, chopped fine
4 garlic cloves, minced
1 Tbs. ground cumin seeds
1 Tbs. ground coriander seeds
2 lbs. tomatillos, husked and chopped
kernels from 3 ears corn (about 2 cups)
1 red bell pepper, seeded and chopped fine
1/4 cup hulled, unsalted pumpkin seeds, chopped
2 Tbs. tequila (optional)
juice of 1 lime
1 1/2 tsp. salt
fresh-ground black pepper to taste
1/2 cup chopped cilantro
2 Tbs. sour cream

1. Soak the beans overnight, or use the quick-soak method: Boil the beans in plenty of water for 5 minutes. Remove the pan from the heat, and let the beans soak for 1 hour.
2. Drain the soaked beans, and rinse them well with cold water.
3. Char the chile peppers (all three varieties) over a low flame, using tongs to rotate them so they char evenly. (If you do not have a gas stove, roast the peppers in a 450 oven for 15 mintues or until the skins are blistering.) Let the peppers cool, then remove their skins, and chop the flesh into small pieces. Reserve the seeds from the poblanos and jalapenos if you like a spicy chili.
4. In a large pot, heat the oil over medium heat, and add the onions and garlic. Cook them for 5 minutes, stirring occasionally. Add the cumin and coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts water. Bring the chili to a boil, turn down the heat, and simmer the chili for 1 1/2 hours, stirring every now and then and adding a little water periodically to keep the beans covered.
5. When the beans are almost soft, stir in the chopped roasted peppers (including the jalapeno seeds, if you like), the tomatillos, the corn, and the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin seeds, tequila (if you're using it), lime juice, salt, pepper, and cilantro. Serve the chili in bowl, each garnished with a dollop of sour cream.
The leftover chili will keep well for 4 to 5 days in a tightly sealed container in the refrigerator; it also freezes well.

Radical Rellenos

As usual, we looked through a variety of cookbooks for this upcoming week's meals. Adam found a fantastic looking recipe for empanadas, so we went in search for a main dish to go with these appetizers. We came upon an awesome chile rellenos recipe that we just had to try. It ended up that we didn't make the empanadas, but look for them next week when we will make them for (hopefully) some sort of gathering. We paired the rellenos with some Mexican brown rice and a fresh salad of greens and tomatoes with a lime vinaigrette. We made the rice by preparing it in a rice cooker with only about 2/3 of the usual water, then adding a can of diced tomatoes with juice, a chopped hot pepper, chili powder, cumin, coriander, and salt. This meal definitely left me satisfied.


Poblanos Rellenos (Vegetarian Planet, Didi Emmons)

I would lean on the side of cooking these peppers for a longer time period. We ate ours after 30 minutes in the oven and they were a bit crunchy. We put the rest back in the oven, and I suspect that the leftovers will have a better texture.

15 sundried or other dried tomato slices
1 1/2 Tbs. canola or corn oil
20 pecans or walnuts, chopped
4 garlic cloves, minced
kernels from 3 ears corn (about 1 2/3 cups)
1/2 tsp. salt
fresh-ground black pepper to taste
6 oz. soft, mild chevre (goat cheese)
1 cup cottage cheese
1/2 cup grated Monterey Jack or cheddar cheese
8 small poblano pepper (or 4 green bell pepper, or 8 Anaheim peppers)

1. Bring 2 cups water to a boil, and pour the water over the dried tomatoes in a small bowl. Let the tomatoes sit in the hot water for 10 minutes. Then drain the tomatoes, and chop them fine.
2. While the dried tomatoes are soaking, heat 1 Tbs. of the oil in a skillet, and add the pecans or walnuts. Cook them over low heat for 3 minutes, shaking the pan from time to time, until the nuts taste toasted; be careful not to burn them. Add the garlic, chopped dried tomatoes, and corn to the mixture. Cook an additional 2 to 3 minutes over medium heat, stirring. Remove the pan from the heat, and add the salt and pepper. Crumble the goat cheese into the mixture, and fold in the cottage cheese and Jack or cheddar cheese.
3. Preheat the oven to 350. Stuff the peppers: Remove the stem, core, and seeds of each pepper without puncturing the sides. Stuff the peppers loosely with the filling, distributing it equally among the peppers.
4. Coat a casserole dish with the remaining 1/2 Tbs. of oil, and lay the stuffed peppers in the dish. Add a scant 1/4 cup water, and cover the dish with a lid or foil. Bake the peppers for 30 to 45 minutes (bell peppers take longer than poblanos), until they are tender. Serve the peppers right away.