This one has a nice roux:
http://www.foodandwine.com/recipes/chicken-and-okra-gumbo
This one doesn't have a roux but is super simple to make:
1/2 cup canola oil
1 large onion, chopped
3-6 cloves garlic, chopped
1 green or red bell pepper, chopped into 1/2- to 1-inch cubes
1 lb package of frozen okra (or fresh okra, with tips and removed, sliced into 1/2- to 1-inch rounds)
2 cans diced tomatoes
1/2 cup rice
1/4 - 1/2 tsp salt
1 tbsp "better than bouillon" or other veggie bouillon (if using stock, see below)
4 cups water or 3 cups stock + 1 cup water
1 tbsp gumbo file (optional, mainly for thickening)
Sautee the onion in the oil until translucent. Add the bell pepper, garlic, and okra, and sautee for a few minutes until okra mucilage is minimal. Add rest of ingredients except for file, boil for 20 minutes or until rice is cooked. Remove from heat. Add file and stir. Wait a few minutes before serving, to allow file to blend.
You may add red wine vinegar, if you like more of a tang.
Monday, January 30, 2012
Friday, September 9, 2011
Ratatouille
From Savoring France, by Georgeanne Brennan
2 tbsp extra virgin olive oil
2 small yellow or white onions, chopped
2 eggplants (I use the big, pear-shaped ones), cut into 1-inch cubes
4-8 cloves garlic, minced
2-3 zucchini, cut into 1-inch pieces
2 large bell peppers (any color will do)
8-10 ripe tomatoes, peeled, seeded, and coarsely chopped (I'm lazy, so I substitute canned)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1/4 cup minced fresh basil
In a large pot, warm oil over medium heat. When hot, reduce heat to medium-low. Add onions and saute until translucent, about 2 minutes.
Add eggplant and garlic and saute, stirring often, until the eggplant is slightly softened, 3-4 minutes. Add zucchini and bell peppers and continue to saute until softened, another 4-5 minutes. Add the tomatoes and spices and stir for another 2-3 minutes. Cover, reduce heat to low, and cook, stirring occasionally, until vegetables are soft and have somewhat blended together, about 40 minutes. Stir in the basil and remove from heat.
2 tbsp extra virgin olive oil
2 small yellow or white onions, chopped
2 eggplants (I use the big, pear-shaped ones), cut into 1-inch cubes
4-8 cloves garlic, minced
2-3 zucchini, cut into 1-inch pieces
2 large bell peppers (any color will do)
8-10 ripe tomatoes, peeled, seeded, and coarsely chopped (I'm lazy, so I substitute canned)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1/4 cup minced fresh basil
In a large pot, warm oil over medium heat. When hot, reduce heat to medium-low. Add onions and saute until translucent, about 2 minutes.
Add eggplant and garlic and saute, stirring often, until the eggplant is slightly softened, 3-4 minutes. Add zucchini and bell peppers and continue to saute until softened, another 4-5 minutes. Add the tomatoes and spices and stir for another 2-3 minutes. Cover, reduce heat to low, and cook, stirring occasionally, until vegetables are soft and have somewhat blended together, about 40 minutes. Stir in the basil and remove from heat.
Black bean and corn soup
Mostly based off of a recipe from Savoring Mexico, by Marilyn Tausend.
Easiest. Soup. Ever. And full of beans!
2 tbsp canola oil
1 white onion, coarsely chopped
2-4 cloves garlic, coarsely chopped
8 cups canned black beans
3 cups chicken or veggie broth (I use Better Than Bouillon's No Chicken variety)
1 cup fresh or frozen corn kernels
salt and pepper and lime to taste
In a large heavy pot over medium heat, warm the oil. Add the onion and saute until softened, about 5 minutes (I sometimes brown them a bit). Add the garlic and saute for 1 minute. Transfer to a food processor or blender and add the beans (I use an immersion blender - I really love that thing. But if you use a blender or food processor, keep in mind that the heat may make the top of the blender want to come off, so be careful!). Puree until smooth. Transfer back to pot to warm the mixture. Add corn kernels, salt, and pepper. If too thick, thin with more water or broth.
Tasty things you may want to place on top:
Cheese, chiles, avocado, finely chopped onion, cilantro, or a big dollop of the following (for the spice lovers):
1 quart yogurt
7-oz can of chipotles en adobo.
Slice the chipotles into slivers (be careful - this is some hot stuff that is unpleasant when it gets under your nails, but really pleasant when it gets in your mouth. Wear gloves or wash your hands well after chopping). Mix with yogurt.
Easiest. Soup. Ever. And full of beans!
2 tbsp canola oil
1 white onion, coarsely chopped
2-4 cloves garlic, coarsely chopped
8 cups canned black beans
3 cups chicken or veggie broth (I use Better Than Bouillon's No Chicken variety)
1 cup fresh or frozen corn kernels
salt and pepper and lime to taste
In a large heavy pot over medium heat, warm the oil. Add the onion and saute until softened, about 5 minutes (I sometimes brown them a bit). Add the garlic and saute for 1 minute. Transfer to a food processor or blender and add the beans (I use an immersion blender - I really love that thing. But if you use a blender or food processor, keep in mind that the heat may make the top of the blender want to come off, so be careful!). Puree until smooth. Transfer back to pot to warm the mixture. Add corn kernels, salt, and pepper. If too thick, thin with more water or broth.
Tasty things you may want to place on top:
Cheese, chiles, avocado, finely chopped onion, cilantro, or a big dollop of the following (for the spice lovers):
1 quart yogurt
7-oz can of chipotles en adobo.
Slice the chipotles into slivers (be careful - this is some hot stuff that is unpleasant when it gets under your nails, but really pleasant when it gets in your mouth. Wear gloves or wash your hands well after chopping). Mix with yogurt.
Mung beans with greens
Based off a recipe in Madhur Jaffrey's World Vegetarian.
Serve this with naan or the lemon rice featured below. Yum!
5 tbsp canola oil
1/2 tsp whole cumin seeds
1/8 tsp ground asafetida (you can substitute a few cloves of garlic)
1/4 tsp whole fenugreek seeds (these are also readily available at Indian grocers. If unavailable, you may want to try just a TINY splash of imitation maple extract, as fenugreek is used to make this. Warning: it will make the dish sweeter, and I've never actually tried this myself, but several people online suggest it as a substitution.)
2 tbsp dried fenugreek leaves (aka methi - you can find these at Indian grocers. If you don't have one, you can make the recipe without, but it won't be as interesting)
1.5-2 lbs spinach
1 cup hulled, split mung beans (you can find these in many specialty markets - I used the hulled split variety, but you can use the whole, green variety - they just take a bit longer to cook)
1/4 tsp ground turmeric
1.5 tsp salt, or to taste
2 thin slices of peeled, fresh ginger, cut into fine slivers (you can substitute 1/2 tsp ground ginger if you don't have fresh on hand)
2 - 4 tbsp of finely chopped onion (depending on how onion-y you like your food)
2 fresh hot green chiles (I used serrano, which turned out a bit spicier than I intended. You may want to reduce, substitute a milder chile, or omit if you are not a big fan of spicy food.)
Put 2 tbsp of the oil in a large pot over medium-high heat. When hot, put in the cumin seeds. Ten seconds later, put in the asafetida and fenugreek seeds. Stir once and quickly put in the spinach, methi leaves, mung beans, turmeric, and 4 cups water. Stir and bring to boil, watching carefully that it does not boil over. Decrease heat to low, and partially cover. Cook for about 40 minutes, until beans are tender. Add the salt and mix. Cook for an additional 10 minutes.
While the bean mixture is cooking, put the remaining 3 tbsp of oil in a small frying pan and set over medium-high heat. When hot, put in the ginger, onions, and chiles. Stir and cook until the onion browns, then empty the contents into the pot with the beans and greens.
Serve this with naan or the lemon rice featured below. Yum!
5 tbsp canola oil
1/2 tsp whole cumin seeds
1/8 tsp ground asafetida (you can substitute a few cloves of garlic)
1/4 tsp whole fenugreek seeds (these are also readily available at Indian grocers. If unavailable, you may want to try just a TINY splash of imitation maple extract, as fenugreek is used to make this. Warning: it will make the dish sweeter, and I've never actually tried this myself, but several people online suggest it as a substitution.)
2 tbsp dried fenugreek leaves (aka methi - you can find these at Indian grocers. If you don't have one, you can make the recipe without, but it won't be as interesting)
1.5-2 lbs spinach
1 cup hulled, split mung beans (you can find these in many specialty markets - I used the hulled split variety, but you can use the whole, green variety - they just take a bit longer to cook)
1/4 tsp ground turmeric
1.5 tsp salt, or to taste
2 thin slices of peeled, fresh ginger, cut into fine slivers (you can substitute 1/2 tsp ground ginger if you don't have fresh on hand)
2 - 4 tbsp of finely chopped onion (depending on how onion-y you like your food)
2 fresh hot green chiles (I used serrano, which turned out a bit spicier than I intended. You may want to reduce, substitute a milder chile, or omit if you are not a big fan of spicy food.)
Put 2 tbsp of the oil in a large pot over medium-high heat. When hot, put in the cumin seeds. Ten seconds later, put in the asafetida and fenugreek seeds. Stir once and quickly put in the spinach, methi leaves, mung beans, turmeric, and 4 cups water. Stir and bring to boil, watching carefully that it does not boil over. Decrease heat to low, and partially cover. Cook for about 40 minutes, until beans are tender. Add the salt and mix. Cook for an additional 10 minutes.
While the bean mixture is cooking, put the remaining 3 tbsp of oil in a small frying pan and set over medium-high heat. When hot, put in the ginger, onions, and chiles. Stir and cook until the onion browns, then empty the contents into the pot with the beans and greens.
Vegetarian (or not) Split Pea Soup
This is based on Andersen's Split pea soup, with a few variations:
1 quart water
1 quart beef stock (I use Better than Bouillon's No Beef stock)
2 cups green split peas, rinsed
1 large carrot, chopped
1 small onion, chopped
1/4 tsp ground thyme
pinch cayenne
1 bay leaf
5-10 mushrooms (I use a dried mix of mushrooms that Costco carries - just rinse them well, then stick them in the soup to soften)
Stick everything in a pot, bring to boil. Boil for 20 minutes, then set to simmer for 1-2 hours (this will depend on the age of the peas and the consistency preferred)
Add salt and pepper to taste.
1 quart water
1 quart beef stock (I use Better than Bouillon's No Beef stock)
2 cups green split peas, rinsed
1 large carrot, chopped
1 small onion, chopped
1/4 tsp ground thyme
pinch cayenne
1 bay leaf
5-10 mushrooms (I use a dried mix of mushrooms that Costco carries - just rinse them well, then stick them in the soup to soften)
Stick everything in a pot, bring to boil. Boil for 20 minutes, then set to simmer for 1-2 hours (this will depend on the age of the peas and the consistency preferred)
Add salt and pepper to taste.
Sunday, May 1, 2011
Zaytun Msabbah (Olives spiced with chilies and thyme)
This recipe is based off that in The Middle Eastern Kitchen, by Ghillie Basan.
1 1/3 cups green olives, brine rinsed
1 fresh hot chili, chopped, or 1 tsp chili pepper (I actually had habanero-stuffed olives, which were amazing, but a bit on the spicy side).
1 tsp dried thyme
1/3 - 1/2 cup olive oil
Juice of 1/2 lemon
Dice the olives (they don't have to be perfect, just smaller than whole olives - however big you like them), add the chili, thyme, and olive oil. Mix. Let sit for an hour or so to absorb the flavors. When ready to serve, add the lemon juice and mix.
Chelow and Kuku
These recipes are based off those in Silk Road Cooking: a Vegetarian Journey.
They are relatively easy to make, but you do need to plan them ahead of time - about 1.5 hours for the rice, and about an hour for the frittata. The last time I made these, I started the rice , and then prepared the frittata while the rice was cooking. Then, of course, I went on to make other things, but the point is, you can just sit on your rump (or chase after your children) for most of the cooking time.
You can also line the bottom of the pan (at step 7) with thin pieces of lavosh or halved pita, and it makes this buttery, saffrony, waffley crust which is amazing.
3 cups long-grain white rice
8 cups cold water
2 tbsp salt
1/2 stick butter
a pinch of saffron threads (anywhere from a few threads to 1/2 tsp, depending on how strongly you desire)
a pinch of sugar
1. In a large nonstick pot, bring the water and salt to a boil.
2. While the water is heating, wash the rice.
3. When water boils, add rice to pot and boil until the texture is almost like cooked rice (slightly al dente - when rice is ready, it will rise to the top), about 6-10 minutes, stirring intermittently to get any grains off the bottom.
4. Drain rice in large, fine-mesh strainer (if unavailable, you could try cheesecloth over a larger-mesh strainer), and give it a quick rinse
5. Place butter in pan over medium-high heat.
6. While butter is melting, place saffron in mortar and pestle with sugar (the sugar helps grind up the saffron). Place into the butter when melted. Don't worry about getting it all out - that comes later..
7. Place enough rice in the bottom of the pot to cover it. Mix together with butter-saffron mixture. Mound the rest of the rice on top. Place some of the rice into the mortar to get the remaining saffron tastiness out - place that on top of the mounded rice.
8. Cook, covered, for 10 minutes on medium-high heat.
9. Vigorously mix 1/2 cup cold water with 2 tbsp oil (if you like your rice oilier, you can add another 2 tbsp to this mixture.) and place over rice. Cover pot with a tea towel, then place the lid back on. Pull the corners of the towel away from flame.
10. Reduce heat to low, cook for 45 minutes. This allows the rice to steam.
11. Remove pot from heat, and turn pot upside down over a large platter or serving bowl. Some of the rice may stick to the bottom - scrape it off and eat it first - that's the tastiest part!
1/2 tsp baking powder
1 tbsp flour or bread crumbs
1/2 cup milk
1/2 cup Parmesan cheese
1/4 cup vegetable oil
1 onion (I used about 2/3 of a large yellow onion - the recipe actually called for a small red onion. whatever.), thinly sliced
3 cloves garlic
1 head cauliflower or 1 lb frozen cauliflower florets, coarsely chopped
1.5 tsp salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne (or less, if you don't like spicy foods)
1 tbsp dry or 1/4 cup chopped fresh parsley
Mix it all together, stick it in a 9-inch baking pan, bake at 400 for 45 minutes. Each oven is going to be a little different - if the eggs are not set at that point, reduce heat to 375 or 350 (depending on how done the top is), and check every 5 or 10 minutes (depending on how not done it is) until it's set.
That's it.
They are relatively easy to make, but you do need to plan them ahead of time - about 1.5 hours for the rice, and about an hour for the frittata. The last time I made these, I started the rice , and then prepared the frittata while the rice was cooking. Then, of course, I went on to make other things, but the point is, you can just sit on your rump (or chase after your children) for most of the cooking time.
Persian Saffron Rice with Golden Crust (Chelow)
This rice works well with many cuisines, and has become my favorite preparation. I mean, it's got butter and saffron - how can you go wrong?!You can also line the bottom of the pan (at step 7) with thin pieces of lavosh or halved pita, and it makes this buttery, saffrony, waffley crust which is amazing.
3 cups long-grain white rice
8 cups cold water
2 tbsp salt
1/2 stick butter
a pinch of saffron threads (anywhere from a few threads to 1/2 tsp, depending on how strongly you desire)
a pinch of sugar
1. In a large nonstick pot, bring the water and salt to a boil.
2. While the water is heating, wash the rice.
3. When water boils, add rice to pot and boil until the texture is almost like cooked rice (slightly al dente - when rice is ready, it will rise to the top), about 6-10 minutes, stirring intermittently to get any grains off the bottom.
4. Drain rice in large, fine-mesh strainer (if unavailable, you could try cheesecloth over a larger-mesh strainer), and give it a quick rinse
5. Place butter in pan over medium-high heat.
6. While butter is melting, place saffron in mortar and pestle with sugar (the sugar helps grind up the saffron). Place into the butter when melted. Don't worry about getting it all out - that comes later..
7. Place enough rice in the bottom of the pot to cover it. Mix together with butter-saffron mixture. Mound the rest of the rice on top. Place some of the rice into the mortar to get the remaining saffron tastiness out - place that on top of the mounded rice.
8. Cook, covered, for 10 minutes on medium-high heat.
9. Vigorously mix 1/2 cup cold water with 2 tbsp oil (if you like your rice oilier, you can add another 2 tbsp to this mixture.) and place over rice. Cover pot with a tea towel, then place the lid back on. Pull the corners of the towel away from flame.
10. Reduce heat to low, cook for 45 minutes. This allows the rice to steam.
11. Remove pot from heat, and turn pot upside down over a large platter or serving bowl. Some of the rice may stick to the bottom - scrape it off and eat it first - that's the tastiest part!
Persian Cauliflower Kuku
6 eggs1/2 tsp baking powder
1 tbsp flour or bread crumbs
1/2 cup milk
1/2 cup Parmesan cheese
1/4 cup vegetable oil
1 onion (I used about 2/3 of a large yellow onion - the recipe actually called for a small red onion. whatever.), thinly sliced
3 cloves garlic
1 head cauliflower or 1 lb frozen cauliflower florets, coarsely chopped
1.5 tsp salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne (or less, if you don't like spicy foods)
1 tbsp dry or 1/4 cup chopped fresh parsley
Mix it all together, stick it in a 9-inch baking pan, bake at 400 for 45 minutes. Each oven is going to be a little different - if the eggs are not set at that point, reduce heat to 375 or 350 (depending on how done the top is), and check every 5 or 10 minutes (depending on how not done it is) until it's set.
That's it.
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