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Nov 29

chai for two, & two for chai

We read the other day that locally-based Tazo Teas will be pulling up stakes and leaving Portland for a colder and damper clime. (I know, you thought that not possible. Portland gets such a bad rap.) We’ll still be able to buy their teas of course, but we’ll be sorry to see them go. Having Tazo in our backyard is a bit like a blanket thrown over the back of the couch, or a delicious book on the nightstand – a bit of a comfort – there, should you need it. The building that houses Tazo is striking in its simplicity, spare in its details, but rich, warm and inviting. Is there something subliminal in its design that makes one suddenly crave a steaming fragrant cup of tea? Wait here, I’ve got just the ticket!

I’m not claiming to be an expert, not by any stretch, but I did learn from one. My friend Amit from Delhi taught me how chai was made in their kitchen back home and I’ve been making it in ours ever since. It’s very simple to do and I predict you’ll never go back to those cartons of chai after tasting this one. Take ten minutes of your time before you sit down to address your holiday cards, or wrap your gifts, or pay your bills. If your attitude is running a bit sour, you might try chai. A hug around your heart, held in a steamy pot. (I know. Ridiculous you say. But only because you haven’t tried it yet.)

For those who’ve never enjoyed the treat that chai is – imagine steaming milk (cow’s milk, soy, rice, coconut – whatever your preference) – into it fragrant cardamom, allspice, freshly ground pepper and grated fresh ginger root – allow it all to steep so that the milk itself is imbued with all the fragrance and warmth these spices impart – then the tea (black or green or a combination of the two) for the last 3 minutes. Strain and serve. Warm your hands, warm your soul.

(And though I’ve strongly advocated for your chai to be served steaming hot, I can tell you that over ice in the summer, it’s refreshingly delicious and wonderful!)

Chai for Two

2 cups milk (I’ll use any milk, but for chai I think soy might be my personal favorite.)
2/3 cup water
1/2 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
2 teaspoons to 1 tablespoon freshly grated ginger root (see NOTE)
sugar to taste (see NOTE)
2 teaspoons tea (see NOTE)

Directions:

Into a medium saucepan, over low heat measure the milk of your choice and water. Add allspice, cardamom, freshly-ground pepper. Grate the ginger, measure and add. Bring the pot slowly to just steaming, stirring frequently. (Don’t allow soy, rice or coconut milk to boil as it will separate which is never pretty.) Turn heat to lowest setting or turn off entirely. Spill the tea(s) over the steaming milk. Stir once then leave undisturbed for 3 minutes. (After 3 minutes, the bitterness of the tea leaf begins to leach into your brew.)

Using a fine mesh strainer, strain the chai of its solids.

This will cool it off some, so return to the pot and gently rewarm. (Again, careful not to boil.)

~ ~ ~

Serve steaming. Or chill, and serve over ice.

See below for NOTES on Ginger, Sugar and Tea. Read more

Nov 28

171 Comments

Mexican wedding cookies

When my brother and his new wife were married at our home this summer, our Mom brought Mexican wedding cookies. Every year they also appear at Christmas. They’re a lovely, buttery little cookie, tasting of toasty walnuts and covered with a dusting of white. They look like a snowball rolled downhill to me and seem so right on a plate of holiday cookies. But, somebody named them first, so Mexican wedding cookies they are.

We’ve had a busy four or five days. We’d feasted on Thanksgiving with fifteen around our table. Friday we finished cleaning up after the feast and then briefly braved the crowds. Saturday, after pulling boxes and boxes from the attic, our Christmas tree was lit and dressed with ornaments collected over years. Sunday, we had family for breakfast before they headed out of town. With no precise plan for the rest of the day, a little slow and easy pre-holiday baking sounded more restful than a nap.

I’d made this snowy little confection recently as part of a cookie platter we took to a party. I do remember pulling the recipe card from its sleeve inside a large binder, but its space was now vacant. I looked in files I keep near by desk, files filled with ideas to sample and recipes I intend to post. Not there. I looked in my cookbooks, thinking maybe I’d used the recipe card as a bookmark. (Truth is: I looked in each of those places several times, disbelieving my eyesight the times before.) I looked in all kinds of unlikely places too, places I’m a bit embarrassed to confess. (Might I have left it in the laundry room on one of my many trips there? You never know.) But gradually it became clear: Mom’s recipe had gone missing.

Plan B: I’d seen a recipe for the same cookie in a special baking issue of Cook’s Illustrated and I’d wanted to sample it anyway. Thought I’d try it side-by-side my mom’s. The side-by-side would have to wait.

We’ve loved this cookie of mom’s. Trying to prepare myself for the possibility, I thought: No matter which recipe I end up using in the future, I’ll always associate this cookie with mom and the holidays. It will always be her cookie. Until yesterday, I had two unanswered questions: Can we improve upon perfection? and Why should we even try? I’ve explained the why part. Let me speak to improving upon perfection:

The Cook’s Illustrated cookie is not overly sweet, but neither was my mom’s. And it has a wonderful texture. (Some I’ve tried are a bit dry and with no particular taste. Again, not my mom’s.) But where this version shone is in its walnut-ier taste and its supreme tenderness. (The secret: half of the two cups of these healthful nuts are ground, lending their good oil to the mix – and the other half are chopped, providing their softly nutty bite.) Conclusion:

This cookie is one tender, melt-in-the-mouth, dribble-a little-powdery-sugar-on-your-sweater bite of deliciousness!

And yes, every once in a long while, we may need to update our notion of perfection.

~ ~ ~

While enjoying a cookie or two with a cup of tea, I combed through some cookbooks that had come down through my mom’s family, some of them from as far back as the early 1900’s. Some of the ingredients, wow! At least a couple dozen updates to “perfection” have to have taken place since then!

Mexican Wedding Cookies

(Makes about 4 dozen)

2 cups (8 ounces) walnuts (or pecans)
2 cups (10 ounces) unbleached all-purpose flour
¾ teaspoon table salt
2 sticks (16 Tablespoons) unsalted butter, softened
1/3 cup (2.5 ounces) superfine sugar (see NOTE on how to make your own)
1½ teaspoons vanilla extract
1½ cups (6 ounces) confectioners’ sugar (approximate) – for dusting

Adjust oven racks to upper-middle-and lower-middle positions. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or use silicon mats.

Using a food processor, grind 1 cup of walnuts to coarse cornmeal texture (10 to 15 seconds.) Transfer to medium bowl. Using either the food processor or chopping by hand, coarsely chop the remaining cup of nuts. (5 seconds in food processor.) Transfer to the same bowl and add the flour and salt.

In a large bowl, either using hand mixer or stand mixer, beat the butter and superfine sugar until light and fluffy. Beat in the vanilla extract. With mixer on low, slowly add the flour-nut mixture until combined, about 30 seconds. Scrape the bowl and beaters, then continue to beat on low speed until the dough is cohesive. (About 7 seconds.)

Working with one tablespoon at a time, press and roll dough together into balls and lay on prepared sheets, about 1 inch apart.

Bake cookies until pale gold and the bottoms are just beginning to brown, about 18 minutes, switching and rotating baking sheets halfway through the baking.

Allow cookies to cool on the cooking sheet for 10 minutes, then move to cooling rack to cool completely, about 1 hour.

Using either a bowl or a paper bag filled with confectioners’ sugar, roll the cookies to coat. Just before serving, re-roll and gently shake off any excess.

~ ~ ~

Nov 24

8 Comments

Giving Thanks

I absolutely l o v e what I do!

Just about everything associated with preparing food for the table is a joy for me.

Time spent looking through the lens of my camera or playing with the food,

watching where and how the light falls, thrills me.

Putting a meal on the table for those I love fills me.

I count myself as one most fortunate.

~ ~ ~

But I have a special appreciation for you…

you who show up here

to read…

to imagine…

to sample…to savor

and you who leave thoughtful words behind…

your time is precious…

Please know how deeply grateful for you I am!

~ ~ ~

May this day fill you completely!

love,

spree

Nov 23

15 Comments

Feijoada – Spicy Beans Goan-Style – from India

Installment #4 in our continuing series on Rice & Beans.

The idea behind this series of mostly vegetarian meals is that if we eat more frugally just once a week, with the money we save We Can Feed Another…(Read about the hunger problem in the November 1st post that introduced the series.)

~ ~ ~

In Goa, the smallest of India’s states and a former colony of Portugal, the people enjoy a spicy bean dish called Feijoada. It’s made with either black-eyed peas or kidney beans and is traditionally served over steamed rice. Even though Feijoada is sometimes made with the addition of sausage, India has a long tradition of vegetarianism and this dish holds up very well without it. Black-eyed peas, if you’ve never had them, are much smaller in size, have a more delicate taste and a more pleasant texture than their large red cousin the kidney bean, and it’s the bean we’ll use here.

With all the spices that make up a fragrant curry, and coconut milk that softens and mellows, Feijoada is another hearty and especially delicious dish.

I made my own curry powder for this – (only because I kind of like playing with spices – you might have noticed) – but you can certainly avoid that step and simply add a mild, good-quality curry you’ve purchased. I certainly would if I were looking to save time.

If you’d like to make your own curry powder –

Fragrant Curry Powder

(makes about ½ cup)

¼ teaspoon nutmeg pieces (nutmeg can be broken with kitchen knife or back of heavy pan)
seeds from 5 white cardamom pods (or 4 from green)
3 whole cloves
1 teaspoon black peppercorns
½ teaspoon red peppercorns (optional)
2 Tablespoons cumin seeds
¼ cup coriander seeds (yes, ¼ cup)
2 bay leaves
2 dried curry leaves, if you can find them (Indian grocers and some Asian markets would have them.)
1 teaspoon ground fenugreek

Combine all the ingredients except the fenugreek in a medium skillet over medium heat. Cook, shaking or stirring often, until the spices are lightly browned and their fragrance is rising. This will only take a few minutes. During the last minute of cooking, add the fenugreek powder and continue stirring.

Remove from heat and cool. Using a spice or coffee grinder, process the spices until finely ground. Store in a small lidded jar for up to several months.

~ ~ ~

I started with dried black-eyed peas. For one thing, dry beans cost pennies. For another, I like the taste of home-cooked beans better. But again, if you’re short of time, you can find them canned and frozen. I’d recommend the frozen if you have a choice between the two.

If you’re starting with dried beans, soak them in enough water to cover by several inches for at least a few hours. (You can begin the morning of if that’s most convenient.) Discard the soaking water, start with fresh to cook the the beans. Put them in a good size pot, covered by a couple inches of water, no salt, and bring water to a boil. Reduce the heat and simmer while you prepare the rest of the stew.

Feijoada – Spicy Beans, Goan-Style

(serves at least 4)

½ pound dried black-eyed peas, rinsed and picked over (or several cans – or – 1 or 1½ packages of frozen)
2 large onion, peeled (cut into large pieces)
6 garlic cloves, peeled
1 small dried red chile or 1 teaspoon hot red pepper flakes, or to taste
one 1-inch piece fresh ginger (about the thickness of a thumb) peeled and roughly chopped
2 tablespoons grapeseed, canola, corn or other neutral oil
salt and pepper to taste
1 tablespoon Fragrant Curry Powder or any mild, good-quality curry powder
2 large tomatoes, cored, seeded, and roughly chopped (or about 1½ cups of canned diced tomatoes)
1 cup coconut milk
1 Tablespoon tamarind paste (see NOTE)
Garnish: Torn cilantro leaves, wedges of fresh lime, and finely chopped red onion

NOTE: Tamarind paste is found in Asian section of many markets, next to curry paste. If you can’t locate it, you can use fresh lime juice to taste, but the tamarind paste also imparts a nice rich color to the soup as well as its characteristic tart.

In the bowl of a food processor, combine the onions, garlic, chile, and ginger and process until thoroughly combined and resembling a paste.

Nov 21

14 Comments

Turkey Stuffing with Grand Marnier & dried apricots

‘Tis the season when time speeds up. Some of our best intentions, left behind in a rush of wind. I’d planned on preparing this turkey stuffing for you to view before Thanksgiving was upon us and everyone was already noisily gathered around the table. It didn’t happen. It’s still possible that I’ll get that done, but it’s looking less likely with every falling leaf.

And yet, even though there’s no accompanying photo, that didn’t seem reason enough not to share the recipe. So I’ll post it today, and after Thanksgiving I’ll attach photos so that next year you’ll have them. In the meantime, just a few photos from my walk the other day.

If you look at the list of ingredients you may have a feel for what this stuffing is like. I hope so. I can tell you this: Just about everyone who’s tried it has asked for the recipe. People who don’t like stuffing love this stuffing. And that’s all I’ll say.

Turkey Stuffing with Grand Marnier & Apricots

12 cups cubed sturdy bread – cubed in approximately ½- to ¾-inch pieces
2 Tablespoons dried thyme
4 Tablespoons olive oil
1½ cups dried apricots, cut into quarters
1½ cups Grand Marnier (Orange Liqueur) (see NOTE)
2 pounds Turkey Sausage (I like to use a combination – a milder one with apple and sage, and a spicier Italian turkey sausage)
2 Tablespoons butter
4 cups celery, diced (with some leaves)
1 large yellow onion, chopped
1 Tablespoon minced garlic
1 Tablespoon dried sage, crushed between your hands
2 Granny Smith apples, medium diced
1 cup dried cranberries
1 cup chopped Italian parsley
Salt and freshly-ground pepper to taste
1 cup chopped walnuts or filberts or pecans (optional)
2 cups chicken broth (you may not use all this)

NOTE: on the Grand Marnier – To cut down on the expense, you might mix one part Triple Sec with two parts Grand Marnier. I don’t think I’d mess with the proportions further than that though. Grand Marnier is just so incomparably good. (I should be clear here on this point though, I use all Grand Marnier in ours.)

Preheat the oven to 350°F. Combine the bread, thyme, some salt and pepper and one-half of the oil, and toss together. Place on a baking sheet for 15 minutes in the oven. Transfer to a large bowl or other container large enough to accommodate it.

In a small sauce pan, add the apricots to the Grand Marnier and bring to a boil. Gentle simmer for a couple minutes. Remove from the heat and set aside. (As they sit and bathe in the Grand Marnier, the flavor intensifies and they become indescribably delicious.)

In a large skillet, brown the sausage. Add it to the bread bowl with a slotted spoon.

Nov 16

16 Comments

pumpkin chiffon pie

I know you show up here mostly because you like food and because you expect that I’ll talk about food. You don’t come to hear my confessions. Yet several times in recent months I’ve subjected you to them. I sincerely apologize, I do, but I guess I’m not quite done, because here comes another: I have had a lifelong Fear of Pie. Well, it’s not the pie I fear, because that would be silly. Pie, especially fruit pie, is my favorite dessert. It’s the making of pie I’ve feared. You can trust me with the innards of any pie, I think, but the crust? I cringe. My hands go cold and clammy. My mouth goes dry.

I’ve lived with this phobia my entire adult life. I’ve spoken of it here before, and eating a bit of humble pie, I offered a compromise, a more rustic version of pie, the galette. But I’d vowed this year to meet pie head on.

For a very special girl’s 9th birthday, my gift was a series of baking dates together. Sici and I laid them all out, from most basic to — you guessed it — most feared. Kids, as you’ve no doubt experienced, are far more perceptive than we sometimes pretend, and they’re quite adept at picking up our true feelings no matter what words we speak. Point is, I think she knows. I swear, hand on heart, I’ve so not wanted to contaminate another generation with pie fear! But this girl wasn’t about to be contaminated or deterred. She’s a trooper, an adventurer, a girl with a can-do attitude, and I’m taking a lesson from her on this one! With our pie date looming, it was time I practiced.

You’re right, of course. Why would you take a lesson from me on pie crust? Why read another word? You’ve got a point. But here’s my thinking: I’ve been doing quite a bit of research on the subject. A number of sources claim they hold the secret for the perfect pie dough, and I’m not saying they don’t, but I’ve remained unconvinced.

If you’ve ever read Cook’s Illustrated, you know that they’re renowned for making hundreds of versions of a recipe in their test kitchens in order to arrive at “perfection.” They’ll lay out a case, sometimes quite scientific, and in this instance, I was looking for science — hard scientific evidence, something to bring me back to the Age of Reason. I won’t lay it all out here, because I actually do have a life apart from this and you do too – but if you’re interested, you may be able to locate a copy of the article Foolproof Pie Dough, published September, 2010. I’ll give you the recipe here, but the case they made is brilliant and the article very interesting if you’re so inclined.

In brief, the secrets are three:

the fats – mostly butter, and a little vegetable shortening (which I’ve tried my whole life to avoid, but finally succumbed because, for a great cause, we make sacrifices)
the flour – 1½ cups blended very well with the fat, another cup pulsed in ever-so quickly afterwards
the liquid – half ice water, half Vodka (the vodka burns off completely in the baking, leaving no trace of alcohol and no tell-tale taste. Vodka inhibits some of the gluten-formation that occurs when using water alone, thereby ensuring incredible tenderness!)

I summoned my inner-Sici and made the pie dough yesterday. It wasn’t picture-perfect, but everything else about it was. It was flaky, tender, flavorful. I did it! I’m still basking in euphoria.

the crust – Foolproof Pie Dough

(for one 9-inch double-crust pie)

2½ cups (12½ ounces) unbleached all-purpose flour
1 teaspoon table salt
2 Tablespoons sugar
12 Tablespoons (1½ sticks) cold unsalted butter, cut into ¼-inch slices)
½ cup cold vegetable shortening, cut into 4 pieces
¼ cup cold vodka
¼ cup cold water

1. Process 1½ cups of flour (7½ ounces), the salt and sugar in food processor until combined, two one-second pulses. Add butter and shortening all at once and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds. (All the flour will be coated and the texture will resemble cottage cheese. Some very small pieces of butter will remain.) Scrape the bowl with a plastic scraper, evenly distributing the mixture around the blade. Add the remaining cup (5 ounces) of flour and pulse until the mixture is evenly distributed around the blade and the mass of dough is broken up, 4 to 6 quick pulses. Empty the mixture into an empty bowl.

2. Sprinkle vodka and water over the mixture. With a rubber spatula, use a folding motion to incorporate the liquid, then press down on the dough until it’s slightly tacky and adheres together. Divide the dough into two equal portions, roll into balls and then flatten each into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least 45 minutes, or up to 2 days. (Dough may also be frozen, then thawed for later use.)

3. Adjust the oven rack to the lowest position and place a rimmed baking sheet on the rack. Preheat the oven to 400°F.

Remove the dough from the refrigerator and roll out on a generously floured board (using up to ¼ cup of flour as needed) into a 12-inch circle about one-eighth of an inch thick. Roll the dough loosely around the rolling pin and unroll into the 9-inch pie plate, leaving at least 1-inch overhang all around. Working around the circumference, ease the dough into the pie plate by gently lifting the edge of the dough with one hand while pressing into plate bottom with the other hand. Refrigerate for 15 minutes.

4. Trim the overhang to ½ inch beyond the lip of the pie plate. Fold the overhang over on itself, with the folded edge even with the edge of the pie plate. Using thumb and forefinger, flute the edge of the dough. Refrigerate dough-lined plate until firm, about another 15 minutes.

5. Remove from the refrigerator and line the crust with foil. Fill with pie weights, or pennies. (This keeps the crust from shrinking.) Bake on the rimmed cookie sheet for 15 minutes. Remove the foil with the weights, rotate the plate in the oven and bake for 5 to 10 additional minutes, until the crust is golden brown and crisp. Remove from the oven and set on a rack to cool completely before filling. (And if you, like me, are new to this pie-crust-baking thing, allow the room to fill with appreciative applause – be sure to add your own.)

~ ~ ~

Many pumpkin pie recipes call for pumpkin pie spice. Why buy a jar of pumpkin pie spice, use it once or twice between November and December and then store it away to use again the next year? At that rate, a bottle will last you at least half a decade. I blend my own with the spices I already have on hand and that are replenished fairly often. Nothing stale in this pie! (If you’ll make more than one pie this season, you may want to double the recipe. If you’ve got someone around who appreciates this sort of thing, here’s an idea – take the remaining pumpkin puree, the leftover pumpkin pie spice, add vanilla ice-cream or frozen yogurt and milk, whir it up in your blender, top with a dash of nutmeg and insert 2 straws.)

Pumpkin Pie Spice:

(yields 4¼ teaspoons)

1¼teaspoons ground ginger
1½ teaspoons cinnamon
½ teaspoon (scant) ground cloves
½ teaspoon (gently rounded) allspice
¼ teaspoon cardamom
¼ teaspoon nutmeg (freshly-grated, if possible)

Pumpkin Chiffon Pie

(serves six to eight)

We’ve enjoyed this pie every Thanksgiving for years. Mom would often bring the pumpkin custard pie, and I’d make the chiffon. But (as I’ve already made quite clear) I didn’t do pastry crusts. So this pie always ended up in an alspice-laced graham cracker crust, which though still quite tasty, always left me feeling like I was cheating.

1 baked 9-inch pastry shell
1 envelope unflavored gelatin
¼ cup cold water
3 eggs, separated
¾ cup brown sugar, packed
1-1/3 cups mashed, cooked pumpkin (a bit less than one small can)
3 teaspoons Pumpkin Pie Spice (or for a delightfully spicier note, 3½)
½ teaspoon salt
½ cup milk
¼ teaspoon cream of tartar
6 Tablespoons granulated sugar

Garnish: 1 cup heavy cream, whipped with a wee bit of confections sugar and a small glug of vanilla, and sprinkled with a dash of freshly-grated nutmeg

Nov 9

11 Comments

Indian red bean curry – rajmah

Installment 2 in the series – we can feed another…

My very good friend Amit was born and raised in Delhi, India. He tells me how much time he would spend outdoors as a boy, running long distances, playing hard with his friends and his brothers, from morning until the hot sun was nearly down. Here he is, on the left, with his mother Anjana and his middle brother Moni, resting in a field of nasturiums at the end of a long day of play.

But something else was happening while Amit was growing up a boy in India. He was paying close attention to what his mother was doing in the kitchen. I know, because to eat at Amit’s house today is a treat, a sumptuous, sensuous, exotic and deeply satisfying treat! Even the simplest of meals feels like a feast at Amit’s house. He moves around his kitchen with ease and a deep but relaxed concentration, spooning spices from their metal tin, peeling and finely slicing ginger, roasting seeds in a pan on the stove. It takes but a few minutes of watching him at work in the kitchen and smelling the aromas rising before you know that the meal you’re about to be served is well on its way towards being amazing.

~ ~ ~

I told Amit that spree was doing a series on beans and rice dishes and the reasons why. (See rice & beans.) I asked if he’d share something his mother had cooked while he was growing up – something he’d loved then and brought with him when he moved to the States. He readily volunteered today’s recipe.

As often happens, we pick up the recipes of our parents and adapt them to our changing tastes and ideas about food and what we expect from it. Amit has made a couple changes to the recipe below, but we have first his mother Anjana to thank. This was a dish she was eating growing up a girl in India (seen here with her brother) – long before it came to be one of Amit’s very favorite dishes.

A pressure cooker was used for this recipe. It makes very short work of cooking with dried beans, and cooking your own dried beans from scratch is always a more flavorful alternative to canned.

No Pressure Cooker? – it can also be made using a simple soup pot, though it will take somewhat longer…or, if you’re in need of getting dinner on the table a bit faster, canned beans (likely pinto) would be a good option. Keep in mind though that cooking the beans with these wonderful spices really is the secret behind a fabulous dish of beans!

See bottom of post for serving suggestions, which include rice and raita (an Indian yogurt sauce)

Red Bean Curry – Rajmah

2 cups dried light red beans, preferably soaked overnight in water that covers by 3 inches (See NOTE on variety of beans to use) – if using canned beans, 3 cans should do
3 to 4 large ripe tomatoes, diced
1 Tablespoon peanut oil (or grapeseed oil – any oil with higher smoking point)
fresh ginger root (3 thin slices 1-inch x 2-inch each, then cut into narrow strips)
2 teaspoons cumin seeds
1 teaspoon turmeric
1 Tablespoon garam masala (a wonderful Indian spice blend)
1 teaspoon ground coriander
1 jalapeño pepper coarsely chopped (if you prefer a spicier dish, finely dice it)
6 – 8 whole cloves
1 to 2 teaspoons tamarind paste – I like 2 (find in Asian section of the market – see photo at bottom – if you absolutely can’t find, add fresh lime juice to taste)
salt – to taste
cilantro ½ to 1 whole bunch, washed well and chopped, stems included
6 to 8 green onions, sliced

NOTE: You can use a variety of red beans for this recipe: pinto, Anasazi, Borlotti or any other of the “cranberry” beans. You could also use kidney, but they are a bit less “creamy” than others just named, and a bit gummier too.

~ ~ ~

Soak beans overnight in enough water to cover by 3 inches. Discard the soaking water.

Cut long thin (longitudinal) strips from the ginger. Add peanut oil to the pressure cooker (or soup pot) on medium or medium-low heat. Add cumin seeds. Amit says to fry until they “chit-chit” which is the sound they’ll make as they approach doneness and are dancing around the bottom of the pan. Turns out, that’s a pretty good guide! Once the cumin has begun to chit-chit, add the julienned ginger and fry until it’s turned a light brown.

Add the diced tomatoes. (I’ve only had this recipe a very short time, and already I’m making my own little changes. I almost always like to add to a dish that has cooked tomatoes, some freshly-cut ones towards the end so that their beautiful color and brightness is present. Therefore, I reserved a 4th medium tomato for that purpose here, cooking for only 2 minutes or less when the dish was nearly ready to serve.) Add the spices – turmeric, garam masala and coriander. Saute for 3 to 5 minutes.

(You will not believe the aromas filling your kitchen! Exquisite I tell you!)

Add very coarsely chopped jalapeño. (If you want the dish more spicy, finely chop the pepper. Want it less spicy? Add it later in the cooking process.)

Add the beans along with 2½ cups of water. (This will create a stew-like consistency. If you’d prefer something a bit soupier, you can add 3 cups of water instead. Turns out that I needed 3.) Add also the whole cloves at this time. Bring the pressure cooker to full pressure and then cook for 15 minutes.

(OK, here’s where a bean dish can go terribly wrong. : ) I cooked for 15 minutes and sampled a couple beans at that time. Not exactly rock-like. Back to the stove. Cooked an additional 7 minutes, figuring they needed at least half again as much time as they were originally given. In the end, my beans required a full 25 – 27 minutes in the pressure cooker. I’ve included a note at the bottom of the post that helps explain. I’d advise that you not take it for granted that your beans will be finished in 15 minutes – though they COULD be!)

Cool down the pressure cooker – then put it back on the burner on medium heat. Add the tamarind paste and stir to mix thoroughly. Add salt to taste. (Be sure NOT to add salt to un-cooked beans! Their tough little skins will never soften if you do!) Heat thoroughly, then remove from the burner and allow it to sit with the lid on while you prepare the rice. (Or keep warm on the lowest possible setting on your stove.)

~ ~ ~

Serving:

This bean dish goes beautifully atop or alongside white or brown basmati rice or your favorite pilaf. Garnish with torn cilantro and sliced green onions.

Also very delicious served with Raita – in fact I consider it a must. It’s just the right amount of cool and fresh to balance the deep aromas and warmth.

Quick how-to: Thin yogurt with a tiny bit of water. Dry-roast cumin seeds in a pan. Grind coarsely. Add to yogurt along with salt. (Especially Himalayan Pink Salt, naturally.)

Amit also suggests a salad of kale, pomegranate seeds and apple slices, tossed in a dressing of olive oil, fresh lime juice and salt. Allow the kale to sit for a while in the dressing in order to soften and for the various flavors to marry.

A few notes on beans:

Read more

Nov 2

14 Comments

Gallo Pinto – Costa Rican rice & beans

The first installment in the we can feed another series… (If you’re new to the idea, see my introductory post Rice & Beans.)

When my daughter Ali studied abroad in Costa Rica her host parents prepared, nearly every morning, what is a mainstay for many Latin Americans, Gallo Pinto. (Pronounced GUY-o PEEN-toe, and translated as spotted rooster.) She acquired quite a love of it and when she returned home we caught the contagion! In Costa Rica this beans and rice dish was most commonly served for breakfast, along with eggs, either fried or scrambled, and pieces of fresh fruit, and maybe toast. But you’d find it served at street-side cafes too, for lunch as well as dinner, often with fish and maybe fried plantains alongside. It’s a hearty, satisfying dish, alive with color and brimming with flavor. And it’s loaded with nutritional goodness.

Now I must say a word about Salsa Lizano. It’s as ubiquitous a condiment in Costa Rica as ketchup is here. Even more so. It’s on every table, drizzled on most anything you’d find on a plate, and is considered in Costa Rica essential to gallo pinto. However, it’s not readily found outside Latin America. BUT, good news, you can order it (inexpensively – and it will last you such a long time) on Amazon. Here’s the link: Salsa Lizano on Amazon. Ali would want you to know that she’s made gallo pinto for many – and she says that nearly each of them has ordered Salsa Lizano for themselves afterwards. Count that as a testimony.

All that being said, I’m going to provide a recipe that approximates the taste you’d get using the real thing without having to buy it. It’s not quite the same, but until the real thing arrives at your door, believe me, it’s good! I’m also providing a recipe for gallo pinto with Salsa Lizano, which, you’ll be pleased to know, is even more time-saving and a dish you can make on a whim, breakfast, lunch or dinner, when you’re out of nearly everything.

Pinto gallo is frequently made with white rice. If you’d rather use that, by all means do. It can be made with either black beans or small red beans, though I usually go with the black. We’ve adapted it a bit over the years and are apt to throw in all manner of vegetables – peas, corn, chopped spinach, diced zucchini, carrots, even diced butternut squash! You know a recipe’s become your own when you start playing with it! : )

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First the rice…the recipe calls for cold rice. One explanation for how this came to be such a popular national dish is how common it was to have leftover rice from the night before. If you have leftover rice, this dinner is a snap to put together. If you don’t, and you’re in a hurry, making up a batch of white rice only takes 25 minutes and you can be preparing the rest of the ingredients as you wait. But here’s another thought on how to have rice on hand, for this and many other uses:

Brown rice, we know, nutritionally speaking, packs a power-punch that its pale counterpart cannot. But brown rice takes twice the time to cook as white, and that’s serious business when we’re up against a clock, as we often are weeknights. Here’s an idea then that may appeal: how about cooking a larger batch of brown rice when we have the time and have it ready in the fridge (or even in individual serving bags in the freezer) for when we don’t? Of course you can do that the traditional stovetop method, but I offer here another option. Let’s bake it in the oven! No boiling over, no scorching on the bottom. Take it out, fluff it, perfect every time. And may I offer a recommendation? If you’ve never tried brown Basmati, please do. It’s fragrant, almost buttery, just the right chew, and mouthfuls of nutty nummyness! It tastes just the teeniest bit like buttered popcorn. (If that sounds weird, please ignore that I just said that and try it anyway.)

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Baked Brown Rice

this makes a double batch – about 8 servings

3 cups brown rice (especially fond of brown Basmati rice!)
5 cups water boiling
2 Tablespoons unsalted butter
2 teaspoons kosher salt

Optional:

2 teaspoons bouillon (or Better than Bouillon, a product that adds such great flavor so easily)
2 Tablespoons diced onion
1 – 2 Tablespoons fresh finely chopped parsley

Preheat oven to 375°F.

Over medium heat, melt the butter in a dutch oven or heavy soup pot. If using onion, add it now and saute two or three minutes; add parsley, rice, bouillon (if using), salt, and boiling water. Bring to a boil on the stove. Stir the pot once to combine. Cover with a sheet of aluminum foil and then the lid. Press the lid down to tighten the seal, and tuck the edges of foil up over the lid to prevent escape of the liquid. Put the pot in the preheated oven and bake for one hour. Remove the lid, fluff with a fork and serve – or save for later. That way, with a couple cans of black beans in the cupboard, and a couple basic ingredients in the fridge, you’ll always have what it takes to make Gallo Pinto in a hurry.

Gallo Pinto with Salsa Lizano

2 cups cooked rice
2 cups cooked black beans or small red beans (canned or home-cooked)
3 Tablespoons olive or other vegetable oil
2 – 3 cloves garlic, minced
½ medium-large onion, diced
1 large or 2 small carrots, diced
1 stalk celery, diced
1 red bell pepper (or combination of different-colored peppers,) diced
½ cup bean-cooking liquid, or liquid from canned beans (or vegetable broth, but less preferable)
2 to 3 Tablespoons Salsa Lizano (or to taste)
½ teaspoon salt
½ teaspoon pepper
½ cup chopped cilantro

Optional – other chopped or diced vegetables of your choice – peas, corn, spinach, squash, etc. etc.

Optional Garnishes:

sliced green onion
wedges of fresh lime
sour cream or Greek-style yogurt
hot sauce or more Salsa Lizano

If using canned beans, drain them and reserve their liquid. Set aside.

In a large, deep cast-iron or heavy bottomed pan, heat the olive oil over medium heat. Add the onion, and when it’s begun to soften, add the garlic, bell pepper, carrots, celery and other vegetables if using. (If using chopped spinach, add it toward the very end of the finished dish, after the beans and rice.) Sauté for 6 to 8 minutes, or until the onion is translucent and vegetables have become nearly tender. Add the rice and sauté for about 10 minutes, stirring often.

Stir in the beans and cooking cooking liquid, salt and pepper and 2 tablespoons of Salsa Lizano. Some like to use the back of a spoon or spatula to smash some of the beans into the rice – the choice is yours whether to do that or not. Cook until most of the liquid is absorbed but the mixture is still moist, about 10 to 15 minutes. If it begins to dry out, add a bit more bean liquid.

Stir in the chopped cilantro and remove from the heat. Serve with additional garnishes, as you choose.

Serving suggestions: Serve mounded on a platter, or on individual plates, along with eggs, fresh fruit (pineapple, oranges, grapes, fried plantains, mango, etc.) Another way to serve would be to pack gallo pinto in a small cup or ramekin then turn it upside down on the plate. (This will work best if it’s packed quite tightly.)

You have in beans and rice a “complete protein” so you’re lacking for no nutrition here, but it can be served with a side of chicken breast (first marinated in Salsa Lizano and grilled, or a piece of grilled fish, both of which would be traditional in Costa Rica.)

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Gallo Pinto without Salsa Lizano

2 cups cooked rice
2 cups cooked black beans or small red beans (canned or home-cooked)
3 Tablespoons olive or other vegetable oil
3 cloves garlic, minced
½ medium-large onion, diced
1 medium jalapeño or 1 small red pepper, finely diced (optional)
1 large or 2 small carrots, diced
1 stalk celery, diced (or more)
1 red bell pepper (or combination of different-colored peppers,) diced
½ cup bean-cooking liquid, or liquid from canned beans (or vegetable broth, but less preferable)
1½ teaspoons ground cumin
1 teaspoon ground corriander
½ teaspoon ground ginger
1½ Tablespoons Worcestershire sauce
½ teaspoon liquid smoke (only a couple dollars in the condiments section, often next to Worcestershire sauce)
¾ teaspoon salt
½ teaspoon pepper
½ cup chopped cilantro
1 lime
hot sauce for serving (ever tried Chipotle Cholula? GOOD!) Read more

Nov 1

22 Comments

rice & beans

We’re entering the months of feasting. We’ll be noisily gathering around our Thanksgiving, Hanukkah and Christmas tables, crowded with gorgeous dishes brimming, celebrating the season of harvest and abundance. Many of us will be attending holiday cocktail parties and New Year’s celebrations. Homes will be filled with the seductive aromas of pies and cookies baking. Many will complain of their widening waistlines, unable to resist the temptations found in candy jars, on cookie plates, on platters piled with rich foods, and swimming in gravy boats. It’s a season of feasting, and for many of us, it’ a time of too-much-of-a-good-thing.

Sadly, in the starkest of contrasts, it’s also a time when one out of five Americans is living with food insecurity or in outright hunger. A third of these are children, and many are our elderly. (Tragically, in 40 of our 50 states the food-insecurity rate among children is a full 20-percent!) During these wintry months, many of our neighbors are faced with an impossibly difficult choice: to try to warm their homes or to ease the aching emptiness in their stomachs and those of their children. This is the season of dire want and un-met needs.

It’s with these contrasts in mind that our family has decided to put a little something extra on our table. It’s a simple mason jar.

During the next two months, once each week in this season of plenty, we’re opting to eat a dinner of rice and beans. Whatever we calculate we’ve saved on such a meal, we’ll drop into the jar. We’ll empty our pockets of change, and add extra to it as we’re able. And together with our children, we’ll take our jars full, along with extra canned foods, to our local food bank or shelter.

For any of you interested, please consider this an invitation.

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We can do this. We can feed another.

It’s only a small sacrifice, and not at all a hardship.

Fortunately, cultures all over the world have shared their delicious traditions for combining these humble (and highly nutritious) ingredients. Every Wednesday during the next two months, I’ll be posting a different rice and beans recipe borrowed from various traditions, some from very close to home, others half the planet away. The first of these will appear tomorrow.

If any of you have a favorite rice and beans dish, I’d be so grateful to hear about it. You can write me at spree@cooking-spree.com.

And if you or your family have a tradition for helping to feed the less fortunate among us – won’t you please share it? We could all use a little inspiration!