1 cup barley
3 to 4 young leeks, cut into thin rounds
2 tablespoons extra-virgin olive oil
1 basket cherry tomatoes
1 bunch tender Swiss chard, leaves only, chopped
8 cups chicken stock
Sea salt
A handful of fresh basil leaves
Bring a pot of water to a boil. Add the barley and boil for 10 minutes. Drain.
Saute the leeks in the olive oil in a soup pot until tender. Add the whole cherry tomatoes, Swiss chard, barley, and the chicken stock. Season with salt to taste.
Cook at a lively simmer for 10 minutes or until Swiss chard is tender.
Before serving, adjust salt and sprinkle with a generous amount of chopped basil.
Serves 4.
From La Bella Cucina by Viana La Place
Monday, June 17, 2013
Friday, June 14, 2013
Vegetable Tempura
Canola oil for deep-frying
1 cup gram flour
1 cup self-rising flour or arrowroot
1 teaspoon baking powder, or 2 teaspoons if using arrowroot
1/2 teaspoon salt
1 1/4 cups ice-cold plain seltzer
2 cups assorted vegetables, cut in thin, bite-size pieces: broccoli, cauliflower, snow peas, beets, carrots, onions, peppers, green beans, asparagus spears
Heat the oil.
Put the gram flour in a bowl with the self-rising flour or arrowroot, baking powder, and salt. Add the seltzer, beating all the time, although a few little lumps don't matter.
When the oil is hot enough to sizzle and form bubbles when a wooden spoon handle is dipped into it, start coating the vegetables with the batter, then drop them into the oil. Fry for about 4 minutes, turning if necessary, then remove from the oil with a slotted spoon and drain on paper towels. Continue until all the vegetables are done, serving immediately.
Serves 4 as an appetizer, or 2 as an entree.
From New Vegetarian Cooking by Rose Elliot, with a few changes
Dipping Sauce
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
Squeeze the ginger with your fingers over a small bowl to catch the juice. Discard the rest of the ginger, and mix the soy sauce, honey, and rice vinegar with the ginger juice.
1 cup gram flour
1 cup self-rising flour or arrowroot
1 teaspoon baking powder, or 2 teaspoons if using arrowroot
1/2 teaspoon salt
1 1/4 cups ice-cold plain seltzer
2 cups assorted vegetables, cut in thin, bite-size pieces: broccoli, cauliflower, snow peas, beets, carrots, onions, peppers, green beans, asparagus spears
Heat the oil.
Put the gram flour in a bowl with the self-rising flour or arrowroot, baking powder, and salt. Add the seltzer, beating all the time, although a few little lumps don't matter.
When the oil is hot enough to sizzle and form bubbles when a wooden spoon handle is dipped into it, start coating the vegetables with the batter, then drop them into the oil. Fry for about 4 minutes, turning if necessary, then remove from the oil with a slotted spoon and drain on paper towels. Continue until all the vegetables are done, serving immediately.
Serves 4 as an appetizer, or 2 as an entree.
From New Vegetarian Cooking by Rose Elliot, with a few changes
Dipping Sauce
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
Squeeze the ginger with your fingers over a small bowl to catch the juice. Discard the rest of the ginger, and mix the soy sauce, honey, and rice vinegar with the ginger juice.
Massaman Curry with Sweet Potato, Tofu, and Peanuts
1 large sweet potato (about 8 to 10 ounces), peeled and chopped into 1/2-inch cubes
6 ounces firm or extra-firm tofu, cubed
Canola oil for frying
1 can (19 ounces) unsweetened coconut milk
1 cup Vegetarian Massaman Curry Paste
1 cup canned vegetable broth
1/2 cup roasted unsalted peanuts
3 tablespoons golden brown sugar
3 tablespoons Thai thin soy sauce or any good light soy sauce
1 tablespoon fish sauce
Steam the potato over boiling water just until tender, about 5 to 6 minutes. Meanwhile, dry the tofu on paper towels, then fry in a little canola oil until golden. Set both potato and tofu aside.
Skim the thick cream from the top of the canned coconut milk into a soup pot, reserving the milk. Set the pot over medium-high heat. Stir in the curry paste until blended and bring to a low boil. Cook, stirring constantly, for 2 minutes. Add the steamed sweet potato, fried tofu, reserved coconut milk, and vegetable broth. Cook for 2 minutes, stirring often. Add the peanuts and sugar and stir until the sugar is dissolved and blended. Add the soy sauce and cook for 30 seconds. Remove from heat and stir in the fish sauce.
Serve with steamed rice.
Serves 4.
From True Thai by Victor Sodsook, with minor changes
6 ounces firm or extra-firm tofu, cubed
Canola oil for frying
1 can (19 ounces) unsweetened coconut milk
1 cup Vegetarian Massaman Curry Paste
1 cup canned vegetable broth
1/2 cup roasted unsalted peanuts
3 tablespoons golden brown sugar
3 tablespoons Thai thin soy sauce or any good light soy sauce
1 tablespoon fish sauce
Steam the potato over boiling water just until tender, about 5 to 6 minutes. Meanwhile, dry the tofu on paper towels, then fry in a little canola oil until golden. Set both potato and tofu aside.
Skim the thick cream from the top of the canned coconut milk into a soup pot, reserving the milk. Set the pot over medium-high heat. Stir in the curry paste until blended and bring to a low boil. Cook, stirring constantly, for 2 minutes. Add the steamed sweet potato, fried tofu, reserved coconut milk, and vegetable broth. Cook for 2 minutes, stirring often. Add the peanuts and sugar and stir until the sugar is dissolved and blended. Add the soy sauce and cook for 30 seconds. Remove from heat and stir in the fish sauce.
Serve with steamed rice.
Serves 4.
From True Thai by Victor Sodsook, with minor changes
Vegetarian Massaman Curry Paste
2 cardamom pods, husked
1 1/4 teaspoons whole cumin seed
1 1/2 tablespoons whole coriander seed
1/4 teaspoon whole black peppercorns
2 whole cloves
1/4 teaspoon ground cinnamon
1 large stalk lemongrass, tough outer leaves discarded, lower stalk trimmed to 3 inches and finely sliced
1 tablespoon finely chopped, peeled, fresh galangal or ginger
1/4 cup chopped garlic
1/3 cup chopped shallots
1 tablespoon chili paste
3 tablespoons creamy peanut butter
Combine cardamom, cumin and coriander seeds in a small skillet. Dry-roast the spices over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning. Transfer the spices to a small bowl and set aside to cool.
Combine the peppercorns, cloves, cinnamon, and roasted spices in a large, heavy mortar and grind to a powder. Transfer the ground spices to the bowl of a food processor fitted with a metal blade.
Put the lemon grass and ginger in the mortar and pound for a few minutes to break down the fibers. Transfer the crushed mixture to the food processor.
Pound the garlic and shallots in the mortar until just crushed and transfer them to the food processor. Add the chili paste and peanut butter. Process the ingredients until a rich, moist paste forms, adding water as necessary and stopping occasionally to scrape down the sides of the work bowl.
The paste can be stored in an airtight container in the refrigerator for 1 month, or in the freezer for up to 3 months.
Makes about 1 1/2 cups.
From True Thai by Victor Sodsook
1 1/4 teaspoons whole cumin seed
1 1/2 tablespoons whole coriander seed
1/4 teaspoon whole black peppercorns
2 whole cloves
1/4 teaspoon ground cinnamon
1 large stalk lemongrass, tough outer leaves discarded, lower stalk trimmed to 3 inches and finely sliced
1 tablespoon finely chopped, peeled, fresh galangal or ginger
1/4 cup chopped garlic
1/3 cup chopped shallots
1 tablespoon chili paste
3 tablespoons creamy peanut butter
Combine cardamom, cumin and coriander seeds in a small skillet. Dry-roast the spices over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning. Transfer the spices to a small bowl and set aside to cool.
Combine the peppercorns, cloves, cinnamon, and roasted spices in a large, heavy mortar and grind to a powder. Transfer the ground spices to the bowl of a food processor fitted with a metal blade.
Put the lemon grass and ginger in the mortar and pound for a few minutes to break down the fibers. Transfer the crushed mixture to the food processor.
Pound the garlic and shallots in the mortar until just crushed and transfer them to the food processor. Add the chili paste and peanut butter. Process the ingredients until a rich, moist paste forms, adding water as necessary and stopping occasionally to scrape down the sides of the work bowl.
The paste can be stored in an airtight container in the refrigerator for 1 month, or in the freezer for up to 3 months.
Makes about 1 1/2 cups.
From True Thai by Victor Sodsook
Friday, June 7, 2013
Green Curry with Honey-Roasted Butternut Squash
1 large butternut squash, about 4 1/2 pounds, or 2 smaller ones
2 tablespoons ghee
1 tablespoon honey
1 leek, white part only
2 teaspoons cumin seeds, ground
1 teaspoon fennel seeds, ground
2 ounces fresh ginger
Green chilies, to taste
1 bunch fresh coriander
1 bunch Thai or other basil
14 ounces coconut milk
1 small cauliflower
7 ounces green beans
4 scallions
Salt
1 avocado
1 lime
Peel the squash with a vegetable peeler, slice it into quarters lengthwise , and scoop out the seeds. Slice each quarter in half again lengthwise to get eight long wedges. Melt together the butter and honey, brush the squash wedges with it and place them in an oven dish. Roast the squash in a moderate oven, at about 350° F, until tender and lightly browned, turning them once or twice to cook evenly.
Chop the white of the leek and put it in a food processor with the cumin and fennel seeds, the ginger and chilies. Blend to a smooth paste and remove it to a container. Put the herbs in the processor and chop them finely, then add the coconut milk and blend to get a nice green milk.
Break the cauliflower into florets, then slice these into halves or quarters. Slice the beans and scallions into long diagonal pieces. Heat some oil in a wok or large frying pan and fry the cauliflower for a minute before adding the green beans. Cook these together for two minutes before adding the scallions and the paste. Continue to fry for two or three minutes, then pour in the herbed milk and a pinch of salt. Bring the milk to a boil for one minute, then serve immediately.
Dice the avocado flesh and season with juice of the lime and salt to taste.
Serve with basmati rice and two wedges of butternut squash with each portion, with avocado spooned into the well of the squash.
Serves 4.
From Cafe Paradiso Seasons by Denis Cotter
2 tablespoons ghee
1 tablespoon honey
1 leek, white part only
2 teaspoons cumin seeds, ground
1 teaspoon fennel seeds, ground
2 ounces fresh ginger
Green chilies, to taste
1 bunch fresh coriander
1 bunch Thai or other basil
14 ounces coconut milk
1 small cauliflower
7 ounces green beans
4 scallions
Salt
1 avocado
1 lime
Peel the squash with a vegetable peeler, slice it into quarters lengthwise , and scoop out the seeds. Slice each quarter in half again lengthwise to get eight long wedges. Melt together the butter and honey, brush the squash wedges with it and place them in an oven dish. Roast the squash in a moderate oven, at about 350° F, until tender and lightly browned, turning them once or twice to cook evenly.
Chop the white of the leek and put it in a food processor with the cumin and fennel seeds, the ginger and chilies. Blend to a smooth paste and remove it to a container. Put the herbs in the processor and chop them finely, then add the coconut milk and blend to get a nice green milk.
Break the cauliflower into florets, then slice these into halves or quarters. Slice the beans and scallions into long diagonal pieces. Heat some oil in a wok or large frying pan and fry the cauliflower for a minute before adding the green beans. Cook these together for two minutes before adding the scallions and the paste. Continue to fry for two or three minutes, then pour in the herbed milk and a pinch of salt. Bring the milk to a boil for one minute, then serve immediately.
Dice the avocado flesh and season with juice of the lime and salt to taste.
Serve with basmati rice and two wedges of butternut squash with each portion, with avocado spooned into the well of the squash.
Serves 4.
From Cafe Paradiso Seasons by Denis Cotter
Pan-Fried Zucchini with Tomatoes on a New Potato Tortilla
14 ounces small, waxy new potatoes
6 eggs
4 scallions, sliced thinly
Salt and pepper, to season
21 ounces of zucchini
1 small red onion
6 cloves garlic
7 ounces cherry tomatoes
Olive oil, to brush pan and rings
2 tablespoons olive oil
Large pinch salt and pepper
Splash of stock or water
Handful of basil leaves
Cut the potatoes into half moons 1/4- to 1/2-inch thick and cook them in boiling water until just tender.
Beat the eggs well and stir in the potato, scallions, and plenty of salt and pepper.
Slice the zucchini in half lengthwise, or leave very small ones whole. Quarter the red onions and slice them thinly. Slice the garlic cloves quite thin. Halve the cherry tomatoes.
Place four steel rings, 3 to 4 inches in diameter and 3/4-inch high, in a wide frying pan. Put the pan over a low flame and brush the pan and the sides of the rings with olive oil. After a few minutes, fill each ring with the egg and potato mxiture. Tap down the sides of the rings to prevent too much egg leakage. Leave these tortillas to cook for at least five minutes before flipping them over quickly. Let the tortillas continue cooking over a low heat. Turn them once or twice more to check the cooking side, and press the tops gently to test their firmness. If the tortillas are cooked before the zucchini (see next step), turn the heat off and leave them in the pan, or keep them in a low oven.
While the tortillas are cooking, heat two tablespoons of olive oil to a fairly high heat in a wide pan, and toss in the zucchini. Cook for two minutes, stirring and tossing, then add the red onion and garlic, and continue cooking for one minute more, reducing the heat to avoid burning the garlic. Add a splash of stock or water to help prevent this. Now add the cherry tomatoes and a large pinch of salt and pepper. With the heat on medium, cook for one minute more, until the tomatoes just begin to soften. Tear the basil leaves and stir them in, addding a splash each of olive oil and stock or water. These will combine with the tomatoes to form a lovely juice.
Place the tortillas - cut in half if you like - on plates, and pile a generous mound of zucchini over each, pouring every last drop of juice from the pan over the vegetables.
Serves 4.
From Cafe Paradiso Seasons by Denis Cotter
6 eggs
4 scallions, sliced thinly
Salt and pepper, to season
21 ounces of zucchini
1 small red onion
6 cloves garlic
7 ounces cherry tomatoes
Olive oil, to brush pan and rings
2 tablespoons olive oil
Large pinch salt and pepper
Splash of stock or water
Handful of basil leaves
Cut the potatoes into half moons 1/4- to 1/2-inch thick and cook them in boiling water until just tender.
Beat the eggs well and stir in the potato, scallions, and plenty of salt and pepper.
Slice the zucchini in half lengthwise, or leave very small ones whole. Quarter the red onions and slice them thinly. Slice the garlic cloves quite thin. Halve the cherry tomatoes.
Place four steel rings, 3 to 4 inches in diameter and 3/4-inch high, in a wide frying pan. Put the pan over a low flame and brush the pan and the sides of the rings with olive oil. After a few minutes, fill each ring with the egg and potato mxiture. Tap down the sides of the rings to prevent too much egg leakage. Leave these tortillas to cook for at least five minutes before flipping them over quickly. Let the tortillas continue cooking over a low heat. Turn them once or twice more to check the cooking side, and press the tops gently to test their firmness. If the tortillas are cooked before the zucchini (see next step), turn the heat off and leave them in the pan, or keep them in a low oven.
While the tortillas are cooking, heat two tablespoons of olive oil to a fairly high heat in a wide pan, and toss in the zucchini. Cook for two minutes, stirring and tossing, then add the red onion and garlic, and continue cooking for one minute more, reducing the heat to avoid burning the garlic. Add a splash of stock or water to help prevent this. Now add the cherry tomatoes and a large pinch of salt and pepper. With the heat on medium, cook for one minute more, until the tomatoes just begin to soften. Tear the basil leaves and stir them in, addding a splash each of olive oil and stock or water. These will combine with the tomatoes to form a lovely juice.
Place the tortillas - cut in half if you like - on plates, and pile a generous mound of zucchini over each, pouring every last drop of juice from the pan over the vegetables.
Serves 4.
From Cafe Paradiso Seasons by Denis Cotter
Vanilla Bean Pound Cake
2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled to slightly warm
1/4 cup heavy cream, at room temperature
1/2 vanilla bean
4 eggs
1 1/4 cups granulated sugar
Confectioners' sugar for dusting
Position a rack in the center of the oven, and heat the oven to 350° F. Butter and flour a 9x5-inch loaf pan or 6-cup bundt pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the butter and cream. Split the 1/2 vanilla bean lengthwise and scrape the seeds from the pod into the butter-cream mixture. Whisk well to distribute the seeds evenly. The mixture should have the consistency of a thick liquid; if the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.
Using a stand mixture fitted with the whisk attachment (or a handheld mixer), beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon-colored. (If you use a handheld mixer, this same step will take 8 to 10 minutes.)
Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold in the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan.
Bake for1 hour or so, or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for at least 30 minutes.
When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Lightly dust with confectioners' sugar just before serving.
The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.
From Flour by Joanne Chang
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled to slightly warm
1/4 cup heavy cream, at room temperature
1/2 vanilla bean
4 eggs
1 1/4 cups granulated sugar
Confectioners' sugar for dusting
Position a rack in the center of the oven, and heat the oven to 350° F. Butter and flour a 9x5-inch loaf pan or 6-cup bundt pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the butter and cream. Split the 1/2 vanilla bean lengthwise and scrape the seeds from the pod into the butter-cream mixture. Whisk well to distribute the seeds evenly. The mixture should have the consistency of a thick liquid; if the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.
Using a stand mixture fitted with the whisk attachment (or a handheld mixer), beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon-colored. (If you use a handheld mixer, this same step will take 8 to 10 minutes.)
Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold in the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan.
Bake for1 hour or so, or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for at least 30 minutes.
When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Lightly dust with confectioners' sugar just before serving.
The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.
From Flour by Joanne Chang
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