Posts tagged ‘spicy’

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 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.

May 9

3 Comments

Spicy Candied Pecans (or Walnuts)

Here’s another one of the appetizers served at our Beat the Winter Blues Party . I’ve tried a number of recipes for candied nuts over the years, but my favorite is this. (Judging from responses to these sweet and savory bites, I’m not alone.) I’ve made it with both pecans and walnuts, and though I love walnuts, pecans definitely have the edge here – something about their sweetness offset by the savory heat of the spices is just right.

Spicy Candied Pecans

Preheat oven to 350°F.

4 cups pecans

Spread the nuts in a shallow pan (either a broiler pan or a jelly roll pan will do.) Roast for 8 minutes.

Remove from the oven and drizzle on to the hot nuts…

1/4 cup maple syrup (grade B is darker and has a bit more maple-y flavor)
1/4 cup brown rice syrup

Stir to coat well, and then pop them back into the oven to roast another 10 minutes.

While the nuts are roasting, in a small bowl mix together:

2 T. sugar
1 t. ground cumin
1/2 t. chili powder
1 t. salt (or 1-1/2 if using Kosher)
2 t. paprika
1/8 t. (to as much as 1/4 t.) cayenne pepper

Place a piece of parchment paper on the counter and wait – (have you noticed that smell in your kitchen? ah!) When the nuts come out of the oven for the second time, quickly sprinkle the spices over them and mix well to coat. Quickly spread the candied nuts onto the parchment paper to cool, breaking the clumps apart with your fingers when they’re just cooled down enough to touch. Store airtight. (These make a nice gift too, in a pretty container or vintage jar.)

Serving suggestions: These are absolutely wonderful in a salad. I’ll give a favorite salad to utilize these nuts in an upcoming post. You can chop them up and roll a log of chevre over them and serve with crackers or crusty baguette. Or chopped and scattered over green beans or yams or – . And always as they are, straight from the jar, with nothing but your fingers.

This recipe came by way of my dear friend Carolyn, and to her, from another friend. That’s the way it goes with good eats. The original recipe called for corn syrup. I’ve replaced it with brown rice syrup, and not only is their taste improved (yes, hard to believe), but they’re crunchier and healthier too!

~ ~ ~

For a printer-friendly version of this recipe, click here.

~ ~ ~