Plate and Pour

My Dad, My Hero

2013-04-13T05:00:00.001-07:00

I don't typically discuss my private life on Plate and Pour, but I need your prayers, thoughts, positive energies, wishes for my dad. He is in the ICU on a ventilator and heavily sedated. We are taking it hour by hour right now.

Right now, I am sitting in the ICU next to my dad, and I feel strongly compelled to write about him.
My dad has advanced idiopathic pulmonary fibrosis (IPF). For more information on the disease see this NIH website. It is a very unforgiving lung disease. Idiopathic means cause unknown-- my dad has never smoked or been around second hand smoke. He was diagnosed in 2010, but his disease become more advanced in September 2012, requiring him to use oxygen at home at night while sleeping. He had a dry uncontrollable cough, shortness of breath, and fatigue after routine activities (showering, dressing, etc.). In February 2013, he started to get tired from walking 10-15 feet and thus, started to use oxygen continuously 24 hours a day.

About a month ago, my dad went to the ER complaining of a severe headache. The CT scan revealed a subdural hematoma requiring brain surgery. What followed was a whirlwind of brain surgeries (yes plural), extubation and ventilator scares, and many nights spent in the ICU. We spent our time in the ICU eating, telling stories, making dad laugh, and playing a family favorite card game, badam saat or seven of hearts. We were an atypical family in the ICU. The TV was turned on only for the latest episode of "Dancing with the Stars," a favorite show of mom and dad's. Close family friends came and sat with us, brought warm chai and homemade Indian food, and offered to make airport runs. Family from a far sent loving emails for my dad to read on his iPad, lit devos or prayer lamps for my dad, and sent prayers our way. We felt surrounded by love and support from all over the world.

Throughout it all, my dad had his trademark smile on his face, made jokes with the nurses and other staff, and maintained a bright spirit. The doctors, nurses, and staff frequently commented that dad's incredibly positive outlook and attitude helped him stay strong and fight hard.

Suddenly, on Monday, my dad had extreme shortness of breath and was unable to regain his breath. He was rushed to the hospital and admitted to the ICU. We still do not know why he had the acute episode of shortness of breath. Over the next several days, my dad was very weak and experienced a few repeat episodes. With the help of IV steroids, my dad became a little stronger. Late Friday night, the whole family was with my dad, talking and laughing. Suddenly, my dad had a coughing spell that led to shortness of breath. He wasn't able to regain his breath with coaching, the non-rebreather, or BiPAP. Then the decision was made to put him on the ventilator. Due to the rigidity of his lungs from the idiopathic pulmonary fibrosis, it was difficult to get him stable on the ventilator. After what seems like an unbelievably long time, he is finally stable, though heavily sedated.

We do not know what will happen next. The doctor said that we will take it hour by hour, and so we are. Please keep my dad in your prayers and thoughts.

Swiss chard and greens gratin

2013-03-11T06:00:00.000-07:00

Along with winter squash comes armloads of greens in the winter. Although I love braising greens, variety is a welcome change. Some of my go to recipes for Swiss chard are braised greens in a taco with chipotle sauce, Swiss chard soup with chick peas, chard ragu over pasta, Swiss chard lasagna, orchiette with arugula and Swiss chard.

Typically gratins are full of cheese and heavy cream, and while this gratin satisfies just as much as another, it is much healthier.

Blanch Swiss chard and any other greens (like spinach, beet greens, and turnip greens) in boiling salted water, drain, cool, and squeeze out excess water.

Saute onion, garlic, and a touch of crushed red pepper, then add greens. The secret to making the gratin thick and creamy is to sprinkle a little flour over the cooked greens before adding whole milk.

To make the gratin crisp, make sure the greens are relatively dry and be sure to toss the bread crumbs with melted butter and toast in the oven until crispy and slightly brown. The result will be a perfectly crisp, satisfying gratin. No one would suspect that it is healthy.

Swiss Chard Gratin
1 bunch Swiss chard, stems chopped into 1/4" pieces and kept separate from leaves
1 bunch spinach, tough stems removed
1 bunch turnip greens, tough stems removed
1 onion, diced
1 fat clove of garlic, minced
1/4 tsp crushed red pepper
4 tsp flour
1 cup whole milk
freshly grated nutmeg
1 cup fresh bread crumbs
4 tbsp butter, divided

Preheat oven to 350. Melt 1 tbsp butter and toss with fresh bread crumbs. Spread in a single layer on a baking dish. Bake for 10 minutes until golden brown and crisp.

Increase oven temperature to 400.

Bring water to a boil in a large pot, salt, and add Swiss chard stems. Cook for 5-6 minutes, until tender. Remove with a slotted spoon or spider skimmer and set aside. Add Swiss chard leaves to same boiling water, cook for 4 minutes, remove with a slotted spoon and set in a colander to drain. Repeat with spinach, cooking 2 minutes, and repeat again for turnip greens, cooking for 3 minutes. Once greens are cool, use your hands to squeeze out excess water. Chop coarsley.

With the same saucepan dry and melt 3 tbsp butter over moderately high heat. Add onion, cooking until translucent, about 5 minutes. Add garlic and crushed red pepper, cooking for 1 minute. Add chopped greens, stir to coat well, and cook for 3-4 minutes. Sprinkle greens with flour and stir to mix well. Add milk and bring to a boil, cook for 3-4 minutes. The mixture should not be too wet otherwise the gratin will not crispen.

Butter the bottom of a baking dish. Add greens mixture and spread into an even layer. Top with toasted bread crumbs.

Bake for 25-30 minutes until crisp at 400 degrees.

CSA menu: December and January

2013-03-09T16:13:00.000-08:00

I am officially settled into winter. It is time for winter comforts like crisp and oozey gratins, hot soups and stews, and hearty braised greens. It's amazing how many wonderful vegetables are growing even in the winter, from dark greens like collard greens, spinach, and kale to root vegetables and gorgeous winter squashes. And abundant earthy mushrooms.

Eating locally and seasonally, either through a CSA or by shopping at a nearby farmer's market, focuses your attention on all that is growing around us and helps establish a wonderful deep connection with the earth and mother nature.

I have some new winter recipes this season. First is a delightful spicy tagine, a steaming hot stew of sweet potato, turnips, and carrots seasoned with toasted cumin, coriander, and caraway seeds and topped with a spicy homemade harissa sauce served over couscous.

Next, I have three comforting, delicious gratins, ranging from healthy to rich: a Swiss chard (and other greens) gratin, a cauliflower gratin, and a fennel, potato, and leek gratin. I also make two tarts: a leek and red Swiss chard tart and a leek and epoisses tart.

A couple exciting winter pasta dishes include spicy squash penne, braised kale spaghetti with toasted bread crumbs, fennel frond pesto over orccheitte, and spinach cannellini bean spaghetti with garlic chips.

Soups on the table this winter include a broccoli and leek soup with broiled cheddar and a butternut squash and fennel soup with fennel chips. I also have a delicious carrot cilantro soup to take you into spring.

I experimented with collard greens to make a traditional Gujarati dish called patra or patarveliya that is typically made with taro leaves. A layer of paste made from chick pea flour, tamarind paste, lemon juice, green chili, ginger, and spices is spread over the leaves. Then the leaves are folded and rolled, and then steamed in a pressure cooker. Once cooled, the rolls are sliced and then sauteed with mustard seeds and sesame seeds and topped with grated coconut and chopped cilantro. One of my favorite Indian vegetable dishes is pav bhavi, a mix of cauliflower, potatoes, peas, and carrots cooked with tomatoes and spices and served over buttered toasted bread. And for New Year's Day, I *had* to make Indian spiced black-eyed peas and braised collard greens to bring good luck and prosperity for the new year.

Below are my meal plans for December and January.

Week of December 11:

red kuri squash

collard greens

broccoli

swiss chard

spinach

potatoes

turnips

cauliflower

carrots

fennel

onions

Our CSA Meal Plan for the Week:

Day 1: Swiss chard and spinach and turnip greens gratin
Broccoli soup with broiled cheddar

Day 2: Patra... steamed collard green rolls with chick pea flour, spices, and tamarind
Dal made with three lentils, udad, masoor, and channa
Rice

Day 3: Pav bhaji... cauliflower, potato, carrot, tomato, onion, peas with toasted bread

Day 4: Spicy vegetable tagine with sweet potato, turnip, carrot, and harissa over couscous

Day 5: Cauliflower gratin with Gruyere

Day 6: Spicy red kuri squash pasta
Roasted fennel, potatoes, onions, and garlic with rosemary and thyme

Day 7: Indian spiced black-eyed peas and braised collard greens

Day 8: Indian spiced winter squash

Week of January 8:

beets

turnips

fennel

carrots

leeks

broccoli

spinach

butternut squash

tuscan kale

cauliflower

potatoes

onion

garlic

CSA menu plan for the week:

Day 1: Braised kale spaghetti with toasted bread crumbs and parmesan
Lemon and parmesan roasted broccoli

Day 2: Aloo gobi... Indian spiced cauliflower and potatoes

Day 3: Fennel, leek, and potato gratin with parmesan

Day 4: Spinach, beet green, turnip green, and kale gratin

Day 5: Roasted beets, fennel stalk, and barley with caraway seeds and parmasean

Day 6: Leek ragu with crackers
Butternut squash arugula salad with pepitas

Day 7: Carrot salad, jalapeno, cilantro, lime, and ground cumin
potato sabzi with ground peanuts, lemon, and green chilis

Day 8: Butternut squash and kale farro

Week of January 22:

cilantro

leek

broccolini

spinach

fennel

carrot

red chard

beets

sweet potato

butternut squash

CSA menu for the week:

Day 1: Sweet potato, turnip, carrot tagine with spicy harrissa

Day 2: Fennel frond pesto over orecchiette
Broccolini with garlic and crushed red pepper

Day 3: Roasted beet salad with herb dressing
Leek and red chard tart
Roasted carrots

Day 4: Butternut squash soup with fennel chips
Leek and chard stems toast with dijon

Day 5: Spaghetti with spinach, cannellini beans, and garlic chips

Day 6: Leek and epoisses tart
Roasted carrots

Day 7: Carrot cilantro soup

Spicy kisir salad

2013-03-04T06:00:00.000-08:00

I've never really like tabouleh. I always found it to be too parsley and mint heavy and lacking more complex flavors. My aversion for tabouleh may be linked to the frequency at which I ate it for lunch in the Walker dining hall at MIT in between classes in the Econ Department.

Let me introduce you to spicy kisir salad, a Turkish version of tabouleh, which emphasizes bulgur over parsley and is dressed with tomato paste, red pepper paste, pomegranate molasses, and lemon juice. Similar to tabouleh, the kisir has parsley, mint, scallions, and tomatoes, but in my opinion, is way more delicious!

Spicy kisir is refreshing and sour and spicy and you can adjust the level of spice with red pepper paste and green chile to give it a nice kick.

With overflowing green onions and mint, I have been making kisir regularly. I even shredded carrots and added them to the kisir to make it even more nutritious. I served it on a crisp lettuce leaf as an appetizer for dinner and ate a bowl of kisir for lunch.

The red pepper paste and pomegranate molasses can be found at Turkish or Arabic grocery stores.

Spicy kisir
1 cup bulgur
1/2 cup hot water
2 tsp red pepper paste
1 tbsp tomato paste
1 tsp pomegranate molasses
2 tbsp fresh lemon juice
2 to 3 tbsp olive oil
2 spring onions or 4 scallions, finely chopped
1 green chile or jalapeno, stemmed, seeded, and finely chopped
3 tomatoes, chopped
1 cup freshly parsley, chopped
1/2 cup fresh mint, chopped
sea salt
pepper

Soak the bulgur in boiling water for 15 minutes, covered. Transfer to a large bowl. Add red pepper paste, tomato paste, pomegranate molasses, lemon juice, and olive oil to the bulgur. Use your hands to work the liquids into the bulgur until evenly distributed. Season with sea salt and freshly ground black pepper. Add green chile, tomato, green onions, parsley, and mint. Mix well. Taste and adjust seasoning by adding more lemon, pomegranate molasses, and red pepper paste as needed.

To serve, place a lettuce leaf on a serving platter and mound the kisir on top. Alternatively, arrange the mound on a serving platter and place baby lettuce leaves around the mound.

Garlic, Oil and Chili Linguini Fini

2013-01-21T06:00:00.000-08:00

Sometimes the simple dishes with the fewest ingredients are the hardest to make. Take linguini fini cacio e pepe for example, proof that something amazing can be made simply from linguini fini, olive oil, butter, pecorino, salt, and pepper.

I first had spaghetti aglio olio e peperoncino in Rome. In this simple and quick dish, garlic and chilis are infused in olive oil and then gently tossed with linguini fini or spaghetti. I like to add capers and lemon zest but the traditional version is all about the garlic and chilli.

You can top it with finely grated parmesan or pecorino but it is just as wonderful in its traditional form without the cheese.

Spaghetti aglio, olio e peperoncino
1/2 lb spaghetti or linguini fini
2 large garlic cloves, thinly sliced
1 tbsp capers, rinsed
1 dried red chilli, crushed
1/2 lemon juiced
zest of 1/2 lemon
3 tbsp olive oil

Bring water to a boil, add generous amount of salt, and cook pasta until just before al dente. Drain most of the water but leave some coating the pasta. The water will marry with the oil to create a sauce rather than just pasta covered in oil.

Meanwhile heat olive oil over medium heat in a large sauté pan. Add garlic and red chili flakes, sauté for 3-4 minutes, do not let it brown. Add capers, cook for another 2-3 minutes. Turn off heat, the garlic will continue to make the oil fragrant.

Transfer pasta with the reserved water to the oil (careful, it will splash). Add lemon juice and lemon zest. Sprinkle with sea salt. Stir to coat well. Distribute across plates.

Traditionally the dish is served without cheese, but you can serve it with freshly grated parmigiano reggiano or pecorino romano.

Bhindi sabzi (Bhinda nu shaak or Indian spiced okra)

2013-01-14T06:00:00.000-08:00

One of my absolute favorite Indian dishes is bhinda nu shaak, or okra cooked with Indian spices, tomato, and ginger. I would always ask my mom to make okra for me when I would go home form college. In fact, this okra sabzi and tomato rice is the very first meal I cooked for the love of my life! He said it was amazing, but he always says that about my cooking, even when I know a dish is an epic fail.

Many people tell me that they have an aversion to okra due to its slimy texture. If you are one of those people, I'll let you in on a little secret: okra becomes sticky and stringy when wet. So when you wash okra, make sure it is thoroughly dry before slicing.

Okra reduces quite a bit once cooked, about 1/3 of the original amount, so keep that in mind when planning a meal.

I prefer a dry version of the dish as opposed to a gravy, so I like to cook the onion, ginger, tomato mixture until it is dry before adding the okra. If you prefer a wetter sabzi with more gravy, add the tomatoes after the okra has cooked for a few minutes.

Serve hot with roti and yogurt.

Bhindi sabzi (Bhinda nu shaak or Indian spiced okra)
1lb okra, washed, thoroughly dried, ends removed, sliced into 1/4" rounds
2 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp red cayenne pepper
2 tsp ground coriander
1 tsp ground cumin
1/2 onion, diced
1/2" ginger, minced
1 green chile, minced
2 plum tomatoes, finely diced
1/2 to 1 tsp dried mango powder, amchur or fresh lemon juice to taste
salt

optional: 1/2 tsp garam masala

Heat a large skillet over moderately high heat for 2 minutes. Add oil, and once shimmery, add cumin seeds. Let sizzle, then add onion, cooking until translucent about 5-7 minutes. Do not brown. Add ginger and garlic, cooking another 2 minutes. Find a spot of oil to add turmeric, red cayenne pepper, ground cumin, and ground coriander, cook another minute. Add tomatoes, stir to coat well. Lower heat to medium and continue to cook until tomatoes are dry and a dry mixture forms. Add okra, season with salt, and stir to coat well, cooking for 3 minutes. Cover and continue to cook for 12-15 minutes until okra is tender. Remove lid, increase heat to high, and cook off any remaining liquid. Season with dried mango powder or fresh lemon juice. Taste and adjust salt as needed. Serve hot with roti and yogurt.

Optional: can finish with 1/2 tsp of garam masala if desired.

A Reflection of the Past Two Years Through Wine

2013-01-07T06:00:00.000-08:00

We just got back from a wonderful wine-filled weekend getaway to Yountville in Napa. We kicked the weekend off with an amazing visit to Nickle and Nickle Winery, a sister winery of Far Niente that specializes in 13 single vineyard cabernet sauvignon wines.

At Nickle and Nickle, we tasted four beautiful 2009 single vineyard cabs from Rutherford (C.C. Ranch Vineyard), Stags Leap (Copper Streak Vineyard), Yountville (State Ranch Vineyard), and Oakville (Kelham Vineyard).

Then we went to Silver Oak where we tasted a delicious 2008 Alexander Valley cab, a 2007 Napa Valley cab, and a 2003 Alexander Valley cab.

This weekend's wine adventures reminded me of a photo I took while packing up the old apartment in November 2012. I snapped a photo of the collection of wine bottles we've enjoyed over the last two years with the super cool panorama feature on the iPhone 5 (clearly I am still trying to figure out to use it). Each one of these wonderful bottles is associated with a beautiful memory of time spent with family and friends, a special occasion, or a memorable dinner at home.

Below is a list of some of our most favorite and memorable wines over the last two years with brief tasting notes (listed in order as pictured):

Caymus Napa Valley Cabernet Sauvignon 2008 - rich with complex dark fruit, blackberry, and spices on the palette; lush, velvet mouth feel, supple and full-bodied, long finish

Franck Bonville Champagne Blanc de blancs Grand Cru - good acidity, notes of citrus, green apple, and toast on the palette, smooth

Ridge Vineyards Santa Cruz Mountains Red - red fruit, earth, and spice on the palette, big acidity, flat

Ridge Vineyards Lytton Springs Dry Creek Zinfandel 2007 - rich, black fruit, blueberry, cloves, soft warm spices, and heavy oak on the palette, full-bodied, long finish, my favorite Ridge Zin

Ridge Vineyards Geyserville Sonoma Zinfandel 2008 - beautiful nose, cherry and warm spices on the palette, medium to full bodied spicy long finish

Ridge Vineyards Three Valleys Sonoma Zinfandel Blend 2009 - high acidity, bright red fruit, oak spice, and pepper on the palette, long finish

Ridge Vineyards Paso Robles Zinfandel 2010 - dark fruit, floral, pepper, supple and lush, spicy finish

Far Niente Oakville Cabernet Sauvignon 2006 - blackberry, cherry, toasted oak, and tobacco on the palette, big tannins, big and full-bodied, incredibly long finish

Cain Concept The Benchland Napa Valley Red Wine 2007- rich, juicy dark red fruit, chocolate, and hint of coffee on the palette, velvety, supple with exceptional mouth feel

Cade Napa Cuvee 2008 - dark cherry, blueberry, well-integrated oak, and minerality on the palette, medium to full bodied

Rochioli Russian River Valley Estate Pinot Noir 2010 - well-balanced acidity, berries, bright cherry, violets, cola, and good oak on the palette, long and silky finish

Rochioli Russian River Valley Valdiguie Pinot Noir 2010 - silky, violet nose, and cherry on the palette, easy to drink, well-integrated oak and tart finish

Rochioli Russian River Valley Estate Chardonnay 2009 (pictured at end of post) - rich, apple, subtle spice, and crisp acidity, medium-bodied with an incredible long finish

Spiaggia Wall Vineyard Mount Veeder Cabernet Sauvignon 2006 - complex and rich, dark cherry, chocolate, and toasted oak on the palette, big tannins

Williams Seylem Pinot Noir Weir 2008 - black cherry, minerality, and toasted oak on the palette, good tannins

Williams Seylem Pinot Noir Allen 2008 - bright strawberry, wild berry, violets, mushroom, and toasted oak on the palette, silky texture and long finish

Williams Seylem Pinot Noir Hirsch 2008 - cherry, cola, coffee, and mushrooms on the palette, mature tanins, long silky finish

Williams Seylem Pinot Noir Precious Mountain 2008 - rich dark red fruit, balanced acidity, anise and warm spices on the palette, juicy tannins, silky long finish

Williams Seylem Pinot Noir Peay Vineyard 2008 - wild berry, violets, and toasted oak on the palette, rich tannins, long silky finish

Williams Seylem Pinot Noir Hirsch 2009 - wild berry, spice, and coffee on the palette, round tannins, juicy acidity, long finish

Dom Perignon Vintage 2000 - floral, apricot, and toast on the palette, crisp with tiny, soft and effervescent bubbles

While reflecting on these amazing wines, two things come to mind: First, I'm reminded of a quote from the movie Sideways: Maya advises Miles not to be overly fussy about when he will drink a particularly special bottle of wine and says, "the day you open a '61 Cheval Blanc, that's the special occasion." Best advice ever.

Second, we spend a lot of money on wine!

My 2012: A Plate and Pour Reflection

2013-01-03T06:00:00.000-08:00

2012 has been a wonderful, exciting year for Plate and Pour! It's a great time to reflect on the incredible culinary experiences of 2012 and just for fun, take a look back at 2011 highlights (clearly memorable if I still recall the experiences a year later)!

Some of 2012 culinary highlights, in approximately chronological order:

Celebrated a special birthday at Peter Merriman's in Maui, Hawaii after surviving the road to Hana
Honored Dad's 70th birthday at Slanted Door and Greens in SF and took Dad to Napa for the first time
Spent a wonderful weekend at The Clement Monterey complete with a romantic dinner at il vecchio and superb lunch at Paprika Cafe
Celebrated with the birthday boy at Tacolicious- Mezcal tasting flights for all!
Explored the culinary delights of Point Reyes Station over a lovely meal at Osteria Stellina after a visit to the quaint lighthouse
Hosted a baby shower brunch for a dear friend expecting a girl
Dined at the bar at Cyrus after a day of kayaking in the Russian River in Healdsburg, Sonoma County only to dine at Solbar in Calistoga the next day
Experienced an exquisite celebratory meal at Acquerello, complete with a terrific cheese cart
Injected a new level of foodie-ness to outdoor activities while hiking in Yosemite and camping in Big Basin
Picnicked and camped in the fig orchards at Capay Valley farms, the home of our stellar CSA box
Took a phenomenal pasta making class at Flour + Water with Francesca Tori from Bologna, Italy and Executive Chef Thomas McNaughton
Had memorable dinners at outstanding San Francisco restaurants like Central Kitchen, Local Mission Eatery, Locanda, Park Tavern, Bar Agricole, Prospect, and Farina
Enjoyed many delicious dinners and cocktails at Coco500 and brunches at Nopalito; spent many afternoons drinking beer under the sun at Biergarten
Tasted a 100 point Oregon Pinot Noir, Auteur, with friends for New Year's Eve

Just for fun, here's a look back at the best culinary moments of 2011:

Took an incredible trip to Sonoma with my favorite wine buddy, Craig, where we visited Ferrari Carano and Ridge and spent hours basking in the sun on the balcony at Sbriagia
Spent a perfect romantic weekend in Napa at my favorite hotel and spa in Yountville; dined at Ad Hoc, sipped Dom Perignon by the fire, brunched at Redd, and attended a food and wine pairing at Etude
Attended a fantastic cocktail making class at Beretta with Ryan Fitzgerald
Sipped fabulous local wines at the San Francisco Vintners Market
Experienced an unforgettable dining experience at The French Laundry followed by a personal tour of the legendary kitchen
Celebrated a beautiful marriage of two friends alongside Lake Tahoe against a spectacular backdrop of mountains and cooked Martha's mac and cheese for the wedding reception
Went on a culinary adventure in Santa Barbara which involved standing in line for tacos at Julia Child's beloved La Super-Rica Taqueria, sunbathing on the beach, and a picturesque brunch at Vineyard House Restaurant
Went on a spur of the moment weekend getaway to Santa Cruz and Carmel where we had a lovely, romantic dinner on the patio at Cassanova
Indulged in gastronomic feasts in Istanbul
Celebrated a very special anniversary at Gary Danko
Sipped fabulous wine with Bob Cabral, Wine Enthusiast Magazine's Winemaker of the Year for 2011, at Williams Selyem's Fall Pick up Weekend
Hosted a Diwali dinner party for a crowd
Spent Thanksgiving at a house in Napa with family complete with tastings at Far Niente, Cade, Williams Seylem, Miner, Plumpjack, and dinner at Neela's
Experienced gastro-camping in Big Sur in the dead of winter
Enjoyed wonderful dinners at Frances, A16, SPQR, Zuni Cafe, Range, Delfina, Azzia, and Foreign Cinema

Thank you all for joining me on my culinary journey for all these years! Cheers to new adventures and happy cooking in 2013!

Post Holiday Cleanse: 10 Day Raw Menu and Recipes

2013-01-02T06:00:00.001-08:00

Happy New Year! It's a new year filled with hope and charged by dreams. May 2013 be filled with love, happiness, and good health!

After indulging on rich foods over the holidays, sometimes it is nice to give your body a break by eating lighter and substituting fresh fruits and vegetables for processed foods, dairy, and meats.

Below is a 10 day raw menu that I created and followed back in June, after a busy few months at work with repeated late nights (i.e., dinner ordered in at the office) that left my body feeling out of sync, tired, heavy, and slow. The menu is designed to kickstart a healthy, more energetic new year!

At this point, I was drinking lattes and/or espresso several times a day and it seemed unimaginable that I could survive just by drinking a cup of black tea once in the morning. I still remember the first time I drink coffee, aside from mocha frappacinos, which were wildly popular during high school: I was taking freshman microeconomics, a class designed to weed out two-thirds of the students who signed up for it, leaving only the "survivors" to pursue a major in economics. My recitation/TA session for the class was scheduled at the ungodly hour of 9am on Tuesdays and Thursdays. As it was common for me to stay up until 4am doing problem sets, I found it nearly impossible to stay awake in the early morning recitation. And so it began: on my way to class, I stepped into the long line at the coffee shop along the infinite corridor and waited my turn to order a coffee. I repeated this the next morning and the next, and a year later, I purchased my first Mr. Coffee for my dorm room. After college, I discovered espresso and lattes and my torrid love affair with coffee intensified. Former roommates, boyfriends of the past, and my family were well aware of my addiction to coffee and feared what would happen in the absence of a morning coffee. Yes, it really was that bad.

For what it's worth, after the 10 day cleanse, I had so much more energy; I felt lighter and healthier, and most importantly, I was able to successfully give up coffee for the ten days... and have continued to abstain from coffee for the past six months. I drink a single cup of black tea in the morning and take no other caffeine the rest of the day.

Anyway, below is a menu for a 10 day raw cleanse and short recipes. I recommend starting each morning with a large glass of hot water with lemon and after dinner, sipping chamomile tea with lemon or peppermint tea.

I'm not big on smoothies, and thus the menu focuses on flavor-packed raw dishes. I created this menu in June, so many of the recipes may seem out of season in the dead of winter. I've added a few more seasonally appropriate ideas at the end of the list.

It is pretty time consuming to prepare raw dishes, but it is absolutely worth the effort! If you don't do the cleanse for 10 days, at least try to introduce more raw food into your diet in this post holiday period. Your body will thank you!

Disclaimer: these recipes include condiments, such as oils, vinegars, soy sauce, and Dijon as well as ground spices like cumin, so for you raw purists out there, this 10 day menu isn't 100% raw.

DAY ONE:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Zucchini ribbons with garden pesto. Shave zucchini into ribbons (lengthwise) using a vegetable peeler or mandoline. Blend basil, flat-leafed parsley, garlic, pine nuts, olive oil, and lemon zest to make garden pesto. Toss together. Pesto will keep in the refrigerator with a layer of olive oil drizzled on top.

Afternoon: fruit and nuts

Dinner: Red cabbage and carrot salad. Combine finely minced red cabbage and shredded carrot in a large bowl. Make vinaigrette with sherry vinegar, lemon juice, Dijon, garlic, and olive oil. Toss well. Top with finely chopped flat-leafed parsley, dill, and chives. For a crunch, add almond slivers.

After dinner: Chamomile tea with lemon

DAY TWO:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Avocado and greens with carrot ginger dressing. Blend carrot, ginger, shallot soy sauce, sesame oil, rice wine vinegar, canola or grapeseed oil, water, and lime juice to make dressing. Pour dressing on top of torn butter lettuce and avocado slices. Thinly sliced red onion optional. Click here for full recipe

Afternoon: fruit and nuts

Dinner: 1. Savory tomatoes. Halve cherry tomatoes and set in bowl. Drizzle with soy sauce and a splash or two of dark sesame oil. Garnish with finely chopped cilantro and basil.
2. Asian coleslaw. Shred napa cabbage and radish. Blend peanut, lime juice, green chili, cilantro, and olive oil. Toss well.

After dinner: Chamomile tea with lemon

DAY THREE:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Guacamole and sprout lettuce wraps. Mash avocados with finely chopped onion, garlic, tomato, jalapeno, and lime. Place guacamole on a leaf of butter lettuce, top with sprouts, and roll. Click here for guacamole recipe

Afternoon: fruit and nuts

Dinner: Sprouted moong bean salad. Toss sprouted moong with shredded carrot, shredded turnip, finely chopped tomato, minced scallion or red onion, and finely chopped cilantro. Drizzle with lemon juice. Green chili and ground cumin optional. Click here for step by step instructions on how to sprout moong beans at home

After dinner: Chamomile tea with lemon

DAY FOUR:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Fennel and apple salad. Thinly slice fennel and green apple. Toss with vinaigrette of white wine vinegar or cider vinegar, Dijon, and olive oil. Garnish with finely chopped flat-leafed parsley.

Afternoon: fruit and nuts

Dinner: 1. Carrot salad. Shred carrot, mince jalapeno, and finely chop cilantro. Toss together, and drizzle with lime juice, olive oil, and ground cumin.
2. Tomato and peach salad. Slice good tomatoes and peaches into halves and quarter each half. Toss with thinly sliced red onion, mint, lemon juice, and olive oil. For a crunch, add walnuts. Click here for full recipe

After dinner: Peppermint tea

DAY FIVE:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Radish, jicama, and mango salad. Slice radish into wedges and dice jicama; combine with diced unripened mango, lime juice, finely chopped mint and cilantro.

Afternoon: fruit and nuts

Dinner: Greek salad. Chop tomato, cucumber, bell pepper (red and green), and red onion. Combine with red wine vinegar (or lemon juice) and olive oil. Top with finely chopped flat leaf parsley and dried oregano. Chopped Kalamta olives optional.

After dinner: Peppermint tea

DAY SIX:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Southwestern salad. Combine fresh corn (or frozen if not in season) with chopped red and green bell pepper, red onion, cilantro, and green chili. Drizzle with lime juice and olive oil (may not need). Season with ground cumin and chili powder.

Afternoon: fruit and nuts

Dinner: Thai salad. Finely chop red cabbage and shred carrot. Combine with minced ginger, garlic, scallion, and green chili. Toss with dressing of soy sauce, seasame oil, rice wine vinegar. Garnish with finely chopped cilantro, mint, and basil and peanuts. Click here for full recipe

After dinner: Peppermint tea

DAY SEVEN:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Panzanella minus the bread. Chop zucchini or cucumber, tomato, and bell pepper and combine with thinly sliced red onion and torn basil. Toss with vinaigrette of smashed garlic, champagne vinegar, Dijon, olive oil. Click here for full recipe

Afternoon: fruit and nuts

Dinner: Raw kale salad. Prepare Tuscan kale by removing tough stems, halving, and chopping into 3/4" ribbons. Massage with olive oil until tender. Mix lemon juice, smashed garlic paste, and crushed red pepper and then toss with kale. Combine with avocado and walnuts. Sliced radish and freshly shucked corn optional. Click here for full recipe

After dinner: Chamomile tea with lemon

DAY EIGHT:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Fennel, grapefruit, and arugula salad. Shave fennel with a mandoline or vegetable peeler into paper thin slices and combine with baby arugula and grapefruit wedges. Make dressing of lemon juice, Dijon, olive oil, and finely chopped shallot. Toss well. Add avocado if desired.

Afternoon: fruit and nuts

Dinner: Indian-spiced sprouted moong bean salad. Toss sprouted moong with finely chopped tomato, minced green chili, minced red onion, and finely chopped cilantro. Drizzle with lemon juice and season with ground cumin, ground coriander, and red cayenne pepper. Click here for step by step instructions on how to sprout moong beans at home

After dinner: Peppermint tea


DAY NINE:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Shaved asparagus with almonds. Using a vegetable peeler, shave asparagus into thin ribbons. Toss with olive oil and add a couple drops of really good balsamic vinegar (traditional/concentrated if you have it). Top with almond slivers. Or instead of balsamic, use lemon juice and lemon zest.

Afternoon: fruit and nuts

Dinner: Raw tomato sauce over zucchini ribbons. Gather a pound of exceptional tomatoes. Grate some tomatoes, coarsely chop the rest. Combine with slivered garlic, lemon juice, and chopped basil and let sit.  Shave zucchini into ribbons (lengthwise) using a vegetable peeler or mandoline. Toss with raw tomato sauce and let stand for 10 minutes. Top with pine nuts. If sauce is too liquidy, drain some of the liquid before tossing with the zucchini ribbons. Alternatively, use smashed garlic clove instead of slivered garlic and fish out clove before tossing with zucchini to avoid strong raw garlic. Click here for full recipe

After dinner: Chamomile tea with lemon

DAY TEN:

Morning: 500ml hot water with 1/2 lemon juiced

Mid morning: fruit

Lunch: Cucumber salad. Thinly slice cucumber and red onion. Toss with salt and let sit for an hour. Rinse and dry, and then toss with cider vinegar, Dijon, and crushed red pepper. Optional: garnish with finely chopped dill.

Afternoon: fruit and nuts

Dinner: 1. Artichoke salad. Thinly slice Jerusalem artichoke and combine with shallot or thinly sliced red onion. Dress with olive oil and lemon juice. Sprinkle with ground cumin. Finely chopped mint is optional.
2. Green bean salad. Chop green beans into 1" pieces. Whisk miso, minced shallot, rice vinegar, grapeseed oil, and sesame oil together. Toss with green beans. Let sit for 15 minutes. Garnish with almond slivers. Or instead of shallot use green scallions.

After dinner: Peppermint tea

ALTERNATE SEASONAL RECIPES:

1. Beet and arugula salad. Peel and grate raw beets and combine with baby arugula. Toss with vinaigrette of sherry vinegar, olive oil, and Dijon. Minced shallot would be nice too. Top with pepitas.

2. Mushroom, parsley, and thyme salad. Slice mushrooms paper thin and combine with minced shallot and finely chopped parsley and thyme. Dress with lemon juice, olive oil, and soy sauce.

3. Butternut squash salad. Peel, seed, and grate butternut squash. Combine with raisins and minced ginger. Whisk together grapeseed oil or vegetable oil and sherry vinegar. Toss well.

4. Shaved Brussel sprouts. Thinly shave Brussel sprouts on a mandoline. Combine lemon juice, Dijon or whole grain mustard, and olive oil. Honey is optional. Toss together, add thinly sliced red onion or minced shallot.

Vegetarian Pot Stickers

2012-12-28T06:00:00.000-08:00

Aside from the handful of vegetarian Chinese restaurants like Enjoy Veggie in SF, Vegetarian Dim Sum House in NYC, and Buddha's Delight in Boston, most Chinese restaurants are not vegetarian friendly. In fact, I find most food in Chinese restaurants to be unhealthy and thus I rarely eat out Chinese. I do have fond memories of a large family style meal at Fang's, a sister restaurant of the popular House of Nanking, in SF.

One thing I do miss about Chinese restaurants, is pot stickers. In grad school, I used to buy a frozen bag of Japanese pot stickers, gyoza, from Trader Joes and shamelessly eat an entire bag for dinner. More recently, I have been experimenting with a healthy approach to making Chinese pot stickers at home.

Inspired by Mark Bittman's minimalist pot stickers, these are delicious, surprisingly light, and packed with fresh vegetables like cabbage, carrot, shitake mushrooms, white scallion parts, ginger, garlic, and green chili lightly drizzled with soy sauce. I think a drizzle of sesame oil would also be nice. The only drawback is that it takes a really long time to finely chop all of the veggies.

This was one of those moments when I wished I had a food processor. I tell myself that I'm a dedicated cook because I shred cabbage and carrots by hand, until my hands bleed, while others use their fancy food processor that they registered for at Williams Sonoma to shred things like cabbage and potatoes (even cheese!) in seconds. But really, I am just jealous and would love to own my very own Cuisinart food processor.

I used square shaped wonton wrappers as they are easier to find, but you can use round shaped dumpling wrappers if you can find them. Simply place a rounded teaspoon of the filling in the center of the wrapper, brush the edges with lightly beaten egg, and press and seal the edges together. Since there were 50 wrappers in a packet, we set up an assembly line to make the pot stickers.

Place on a plate until ready to cook; or lay on a baking sheet lined with wax paper and freeze separately. Once frozen, you can combine the pieces in a freezer bag. Freezing the pieces separately will keep them from sticking together.

To cook, heat a large skillet over moderately high heat and add canola (or vegetable oil) and peanut oil. Once hot, add dumplings in a single layer, about 12 should fit in a large skillet. Cook for 2-3 minutes until bottom browns slightly. Then add 1/4 cup of water (stand back, it will splash when hitting the hot oil), cover, lower heat to medium, and cook for 3-4 minutes. Uncover and increase heat to high to cook off any remaining water and brown bottoms.

In hindsight, a nonstick skillet would work better to avoid the bottoms sticking to the pan. The pot stickers did crisp up nicely in the stainless steel skillet, however.

Serve immediately with a soy sauce, rice vinegar, and green scallion dipping sauce.

Vegetarian Pot Stickers

1/2 head of green cabbage, about 2 cups minced
1 cup shitake mushrooms, minced
1 cup carrot, minced
1 tbsp green chili, minced
2 tbsp ginger, minced
1 tsbp garlic, minced
1/2 cup minced scallion whites, reserve half of the green parts, mince and keep separate
1/4 cup plus 2 tbsp soy sauce
2 tbsp canola or vegetable oil
2 tbsp peanut oil
2 tbsp rice vinegar
1 tbsp chili oil, or more to taste
1 egg, lightly beaten in small bowl
packet of 48 or 50 wonton or dumpling wrappers

Note: I used square shaped wonton wrappers as they are easier to find, but you can use round shaped dumpling wrappers if you can find them.

Combine cabbage, mushrooms, carrot, green chili, ginger, garlic, scallion whites, and 2 tbsp soy sauce in a large bowl. (I think sesame oil would also be nice).

Place wrapper on a clean surface and put a rounded teaspoon of the filling in the center of the wrapper. Using a brush or your finger, wet the edges with lightly beaten egg, folder over on the diagonal if using a square wrapper or in half if using a round wrapper, and then press and seal the edges together.

Place on a plate until ready to cook; or lay on a baking sheet lined with wax paper and freeze separately. Once frozen, you can combine the pieces in a freezer bag. Freezing the pieces separately will keep them from sticking together.

In a small bowl, combine 1/4 cup soy sauce, green scallion parts, 2 tbsp rice vinegar, and chili oil to taste. Taste and adjust proportions as desired. Sometimes I like to add a little shredded ginger to the dipping sauce.

To cook, heat a large skillet over moderately high heat and add canola (or vegetable oil) and/or peanut oil. I like to use a mix of the oils, but you can use either alone. Once hot, add dumplings in a single layer, about 12 should fit in a large skillet. Cook for 2-3 minutes until bottom browns slightly. Then add 1/4 cup of water (stand back, it will splash when hitting the hot oil), cover, lower heat to medium, and cook for 3-4 minutes. Uncover and increase heat to high to cook off any remaining water and brown bottoms. Serve hot with dipping sauce.

Beet Ginger Soup

2012-12-26T21:06:00.000-08:00

Some vegetables like fava beans, peas, and green garlic only show up once a year in my CSA box. That's part of what makes getting a CSA box so exciting; the variety and ever changing content of the box.

Other items show up more faithfully than others in my CSA box week after week- beets, for example. While it's nice to have a go to recipe for beets, I have been searching for more creative ideas than roasted beet salads in an attempt to beat beet fatigue. And thus I made beet ginger soup.

I used ginger to add a spicy kick to the beets, rather than adding more sweetness. I pureed the soup and the resulting color was a beautiful deep purplish red, like nothing I'd seen before. My kitchen looked like a crime scene by the time I was done making the soup.

Overall, the soup was good and really interesting. It isn't something that I would crave, but definitely a welcome change from roasted beets. I served it with a dollop of greek yogurt, which really softened the soup.

Beet ginger soup

4 medium sized beets, scrubbed, peeled, and sliced into halves and then each half cut into quarters
1/2" ginger, peeled and minced
1 medium onion, thinly sliced
3 cups vegetable broth
1 tbsp olive oil
1 bay leaf
2 thyme sprigs
fresh lemon juice to taste
1/4 tsp Chinese five-spice powder or 1/2 tsp curry powder or 1/2 tsp ground cumin

garnish: dollops of greek yogurt

Heat a large saucepan or dutch oven over moderate heat for 2 minutes. Add olive oil, then onions, cooking for 5-7 minutes until translucent. Add two generous pinches of salt, bay leaf, and thyme sprigs. Stir to coat well, and cook for 2 minutes. Add beets and stir to mix, cook for 3 minutes. Add vegetable broth and bring to a boil. Continue to cook at a simmer for 30-45 minutes until beets are tender. Add 1 cup of water if needed.

Puree with a hand held immersion blender or once it cools, puree in batches in a blender. Taste and add salt and pepper as needed. Add lemon juice to taste. Finish with spice of choice: five-spice powder, curry powder, or ground cumin.

How to make Roti :: Meatless Masala Monday

2012-12-24T06:00:00.000-08:00

Roti, or puffed Indian bread, is made with whole wheat flour and is served with almost every meal in a Gujarati household. The roti is cooked on a cast iron skillet and then placed on a wire rack over the flame or heating source and puffed. In other regions roti is referred to as phulka or chapaati.

Once you are comfortable with the basic approach, you can make thinner or thicker variations, stuffed versions, masala spiced versions. Given the complicated steps, I will provided step by step instructions. The complete recipe is at the end of the post. But first, I want to share a story.

As a child, I would often help my mom make roti for dinner. It was obvious which ones were mine: my mom's roti was a perfect circle, while my roti was more of an artistic interpretation of a circle (honestly, it looked closer to the map of India). My dear father always claimed that he couldn't tell the difference between my oddly shaped roti and my mom's perfectly shaped ones, but deep down inside I knew mine paled in comparison.

I feel silly saying this because everyone thinks their mom is a super hero and the best cook in the world, but so much of my inspiration and love for food comes from my mother. People often ask me at which age I got into cooking and who did I learn to cook from first. I respond with a smile and say, "My mother, of course."

Even as a small child, well before I could see over the kitchen counter, I was mom's sous chef in the kitchen. I would pull a chair next to stove and stand on it so that I could stir a pot of ghee simmering on the stove; other times I sat on the counter itself and helped roll dough for my favorite snack, pani puri. When I went to college, my mother made sure I had my very own masala dubba, a handy container with individual holders for the essential spices in Indian cooking. As I become more serious and passionate about cooking, my mom answered my endless questions about recipes over the phone, and although it was nearly impossible for her to give me exact measurements of just how much ground coriander to add to a sabzi, she tried her hardest to teach me the intricacies of Indian cooking.

Now as I grow older, I see myself becoming more and more like my mother (even my father agrees), which I find funny because I always identified more with my father. If I can get halfway there, it will be quite an achievement. This post is dedicated to my mother.

Now for the long awaited roti recipe: In a large rimmed plate or a large bowl, add 1 cup whole wheat flour in a mound, sprinkle with 1/2 tsp salt, and drizzle 2 tsp oil on top.

Add up to 1/2 cup of water a little at a time and knead until smooth. Set the dough aside, cover, and let rest for 15 minutes.

Coat your hands with oil and knead the dough a couple times, then divide the dough into 8 parts. With your hands, roll each part into smooth balls.

Take one ball and flatten with the palm of your hand. Dust with all purpose flour and place on a clean rolling surface. Roll into a 6"circle, giving equal weight throughout. Do not stretch the dough. As you roll out the dough, sprinkle additional flour on the dough to keep it from getting sticky.

I like to roll out all of the dough and then cook them as I find it a bit overwhelming to roll then cook each one.

Heat a cast iron skillet, griddle, or flat pan over medium high heat. Placed rolled uncooked dough onto the pan, cooking until air pockets form on one side. Flip and cook other side until air pockets form. Then move skillet away and place a wire rack over the heat source. Increase heat to high. Place roti directly on wire rack and let it puff up into a balloon. If it doesn't puff up immediately, press down on one half with a spatula and release once the other side puffs up. Use this same technique in other parts of the roti to make it mostly puff up. Once it puffs, very quickly remove it from the heat.

Set on a plate and brush lightly with ghee if desired. Repeat with next roti. Continue to stack rotis on top of each other.

This image below is a special kind of roti called bepati (2 pieces). When rolling out the dough into a circle, simple fold over onto itself and roll out again. Continue with the same steps as above. Once it puffs into a balloon, you will be able to separate the layers into two. It's a fun way to get two roti in one!

Roti
1 cup whole wheat flour
1/2 tsp salt
2 tsp vegetable or canola oil
1/2 cup water
all purpose flour for dusting

In a large bowl or wide lipped plate, combine the flour and salt. Drizzle with oil. Add water a little at a time and knead until smooth. Set the dough aside, cover, and let rest for 15 minutes.

Coat your hands with oil and knead the dough a couple times, then divide the dough into 8 parts. With your hands, roll each part into smooth balls. Flatten a ball with the palm of your hand. Dust with all purpose flour and roll out into a 6" circle. As you roll out the dough, sprinkle additional flour on the dough to keep it from getting sticky.

I like to roll out all of the dough and then cook them as I find it a bit overwhelming to roll then cook each one.

Heat a cast iron skillet, griddle, or flat pan over medium high heat. Placed rolled uncooked dough onto the pan, cooking until air pockets form on one side. Flip and cook other side until air pockets form. Then move skillet away and place a wire rack over the heat source. Increase heat to high. Place roti directly on wire rack and let it puff up into a balloon. If it doesn't puff up immediately, press down on one half with a spatula and release once the other side puffs up. Use this same technique in other parts of the roti to make it mostly puff up. Once it puffs, very quickly remove it from the heat.

Acorn Squash and kale in brown butter

2012-12-19T06:00:00.000-08:00

Squash and kale are two vegetables that I strongly associate with late Fall and Winter. Acorn squash is by far my favorite Winter squash. It is easy to roast in the oven or pan-roast in a skillet and it has a wonderful nutty, sweet flavor. Kale and acorn squash together are a perfect medley of savory and sweet.

Inspired by a dish at Locanda in which chicories were sauteed in brown butter, I decided to make brown butter kale and acorn squash. The brown butter imparted a rich, intense flavor to the dish that cannot be replicated in any other way. Adding brown butter harmonizes the two with a wonderful nutty richness and creates a delightfully inviting aroma.

First, I pan-roasted acorn squash in brown butter until tender, seasoning simply with sea salt and pepper.

Meanwhile, I blanched kale in boiling salted water and once cooled, drained and squeezed out excess water, and chopped into small ribbons. I heated butter until browning, added hazelnuts and toasted for a few minutes. Once I removed the hazelnuts, I added sauteed garlic and crushed red pepper in the same brown butter and added kale, cooking until warmed through.

I arranged the acorn squash, kale, and hazelnuts on a plate and topped with shaved pecorino cheese. It would be wonderful with a fried or poached egg as well.

Acorn Squash and kale in brown butter

1/2 acorn squash, cut into 6 slices
1 bunch Tuscan kale, stemmed and ribs removed
butter
2 fat cloves of garlic, minced or crushed
1/4 to 1/2 tsp crushed red pepper
1/4 hazelnuts
pecorino or parmesan cheese
sea salt
freshly ground black pepper

In a cast iron skillet, melt butter over moderately high heat. Lay squash slices in a single layer, careful not to overlap. Season with sea salt and pepper, cooking until tender and starting to brown on side that is face down. Carefully flip over and repeat on other side. Adjust salt and pepper as needed. Remove and set on a plate.

Bring water to a boil, salt, and add kale. Cook for 6-7 minutes until tender. Remove kale and drain in colander. Once it is cool enough to handle, squeeze out of excess water, and chop coarsely. In a large skillet, melt butter until starting to brown over moderately high heat. Add hazelnuts, cook for 2 minutes, and remove with a slotted spoon and set aside. In the same brown butter, add garlic, cooking for 30 seconds, then add crushed red pepper and chopped kale. Season with sea salt and pepper. Stir to coat well and let cook for 3-4 minutes, turn over and continue to cook for another 2 minutes until thoroughly warm.

Arrange squash, kale, and hazelnuts on a plate. Season lightly with sea salt and pepper, if needed. Top with shaved pecorino or parmesan.

CSA Meal Planning: November

2012-12-17T06:00:00.001-08:00

The first three weeks of November were so hectic with the move and settling into the new place that cooking was the last thing on my mind. Thankfully, the month of November included my two favorite holidays, Diwali and Thanksgiving, which incidentally involve tons of cooking!

Although I didn't host my usual big Diwali party this year, we had a lovely, intimate gathering with some friends with good, home cooked Indian food, largely based on the ingredients of my CSA box. We enjoyed saag paneer, savoy cabbage sabzi with onions and peas, green bean sabzi, beet greens bhaji, and dal makhani or kala dal with rice and roti. After much experimentation, I think I've perfected my saag paneer dish (recipe to come)!

In the midst of the move, I didn't take a photo of the first CSA box in the new place; however, the list of produce is listed below.

Week of November 13:

beets with beet greens

sweet potatoes

spinach

swiss chard

green beans

red cabbage

cilantro

butternut squash

fennel

onions

radish

carrots

Small Diwali dinner with friends:
saag paneer
savoy cabbage sabzi with onions and peas
dal makhani
beet greens bhaji
green beans sabzi
roti
rice

Meatless Thanksgiving Dinner:
Thai red cabbage, carrot, and cilantro salad
spicy sweet potatoes fries with yogurt cilantro sauce
butternut squash risotto
Swiss chard lentil soup
fennel gratin

These two holiday dinners were exactly what I needed to get back into the rhythm of cooking. It helps that new place is finally all set up! I'm excited to try a couple new recipes, including roasted beets and delicata squash with an delightfully complex walnut oil dressing. As you know, I've fallen madly in love with these overcooked Turkish green beans; this week, I'm also making barely cooked green beans with lemon zest, pine nuts, and parsley. Many recipes call for baking an acorn squash and stuffing it with risotto, bulgur, or something else tasty. Instead I am dicing the acorn squash and roasting it and then tossing it with cooked farro and Tuscan kale. The nuttiness of the farro complements the sweet acorn squash and earthy kale.

Week of November 27:

beets with beet greens

red potatoes

spinach

romanesco cauliflower

Tuscan kale

Swiss chard

2 green beans

broccolini

acorn squash

carrots

onions

Day 1: beet green bhaji
roti

Day 2: Turkish green beans
roasted beets and delicata squash
broccolini with garlic and crushed red pepper

Day 3: Swiss chard lentil soup
spicy kale chips

Day 4: Swiss chard lentil soup

Day 5: spinach sabzi
roti

Day 6: romanesco potatoes
green beans with lemon zest, pine nuts, and parsley

Day 7: farro with roasted acorn squash and kale
romanesco cauliflower and caramelized onion tart

Farro Salad with Beets, Beet greens, and Walnuts

2012-12-13T06:00:00.001-08:00

Sometimes I get overwhelmed by the frequency at which beets turn up in my CSA box each week. I typically make a roasted beet salad like this one with goat cheese and pistachio or this one with fresh herbs or maybe this one with dijon and feta.

Previously I've shared ideas about using beet greens and stems in a warm barley dish or using the beet greens in a taco with smokey chipotle sauce. I was on a mission to make a dish using beets, beet greens, and stems all in one dish.

Here I combine nutty farro with roasted beets, beet greens, stems, and walnuts in a delightfully sweet/nutty/spicy vinaigrette of sherry vinegar, balsamic vinegar, dijon, garlic, walnut oil, and olive oil. I finished the salad with finely chopped mint and parsley. I loved how the sweetness of the vinaigrette transformed the earthy beets and the way the nutty farro complemented the earthy sweet flavors. Walnuts add a nice crunch but can be omitted if keeping for a day or two.

The salad makes a wonderful side dish and is great in a lunch box for the next day.

Farro Salad with Beets, Beet greens, and Walnuts

1 cup farro, rinsed
1 bunch medium beets with stems and healthy greens attached or 2 bunches baby beets
4 fat cloves of garlic
2 tbsp sherry vinegar
1 tsp balsamic vinegar
1 tsp dijon
2 tbsp walnut oil
4 tbsp olive oil + 1 tbsp olive oil divided
sea saltfreshly ground black pepper

2 tbsp parsley, finely chopped
2 tbsp mint, finely chopped
1/4 cup walnuts

Trim greens away from stems. Chop stems into small 1/4" dice, and set aside. Chop greens into 1" ribbons and set aside separate from stems.

Bring water to a boil in a medium saucepan, salt, and add farro. Bring to a boil, then simmer uncovered for 45 minutes until farro is tender. Drain and set aside.

Preheat oven to 425. Wash beets thoroughly, trim roots and cut off stalks, leaving 1" attached. Place in a baking dish and add 2 whole garlic cloves, season salt, and toss with olive oil. Cover tray with foil and roast 1 hr to 1 hr 30 minutes, until beets are tender. If using baby beets, 45 minutes may be long enough. Once beets are cool enough to handle, slip off skins. You may want to use gloves or peel skin off under running water to avoid staining your hands. Slice into halves and then cut each half into quarters or thirds. Set aside in a large bowl.

Fill a large skillet with 1.5 to 2" of water, cover, and bring to a boil. Salt, and add beet stems, cooking for 4-5 minutes until tender. Drain and set aside in same large bowl with beets. Wipe skillet dry and heat over moderately high heat. Add 1 tsbp olive oil, and once shimmery, and minced garlic from 1 clove, cook 30 seconds. Add beet greens, stir to coat well and cook until tender, about 5-6 minutes. Season with salt and pepper. Set aside in large bowl with beets and stems.

In a small bowl, smash 1 clove of garlic to a paste with salt. Add sherry vinegar, balsamic vinegar, and dijon; slowly whisk in walnut oil and olive oil. Season with salt and pepper.

Pour half of the dressing over large bowl filled with beets, stems, greens. Taste and adjust seasoning as needed. Toss remaining dressing with farro. Add farro to bowl with beets. Taste and adjust seasoning. Top with chopped herbs and walnuts.

CSA Meal Planning: October

2012-12-11T21:57:00.002-08:00

I have taken a bit of a break from blogging for the past couple months. We've had a lot going on between health, work, family, and a big move. In an effort to catch up, I am posting a double CSA menu plan for the month of October, with a double post for November to follow!

Over a long-awaited meal at Locanda, we shared a beautiful plate of chicory, fried duck egg, parmesan, and hazelnuts in brown butter to start. I loved the way the brown butter cut the bitterness of the chicory. Inspired by Locanda's approach, I made a gorgeous plate of acorn squash pan sauteed in brown butter, braised kale finished with brown butter, toasted hazelnuts, and shaved pecorino cheese. It was wonderfully satisfying! It would be equally delicious with a fried or poached egg.

Earlier in October, I took an incredible pasta making class at Flour + Water with Francesca Tori from Bologna, Italy. Executive Chef Thomas McNaughton of Flour + Water and Central Kitchen fame studied in Bologna, Italy under the tutelage of the Tori family. Photos and details to follow! For now, here's a sneak preview of some of the pasta I made.

Since taking the class, I have been experimenting with making pasta at home. My first project was homemade pumpkin tortellini finished in a brown butter, crispy sage, and lemon sauce. The pumpkin filling was made with a pumpkin in a previous week's CSA box. I used the leftover dough to make wide pasta ribbons and tossed with an intensely flavorful fennel tomato sauce.

Another new dish is cabbage pot stickers, inspired by Mark Bittman. I filled wonton wrappers (couldn't find dumpling wrappers) with beautiful green cabbage, cremini mushroom, carrot, ginger, green chili, and soy sauce. They were incredible-- far more flavor and healthier than anything you can get at a restaurant!

Finally, I used all parts of the beets in my CSA box (leaves, stems, and beets) in a colorful farro beet salad with a walnut oil dressing and walnuts. The nuttiness of the farro is a perfect complement for earthy beets.

Week of October 16:

Tuscan kale

fennel

acorn squash

banana potatoes

green beans

gypsy peppers

beets and beet greens

cabbage

broccoli

onions

garlic

Day 1: brunch: omelet with beet greens and peppers
dinner: roasted acorn squash with braised kale and hazelnuts in brown butter
pumpkin tortellini with crispy sage, brown butter, lemon

Day 2: farro with beets, beet greens, walnuts

Day 3: tomato fennel sauce with freshmade pasta ribbons

Day 4: Indian spiced broccoli sabzi
Indian green beans
roti and yogurt

Day 5: cabbage pot stickers... cabbage, carrot, shiitake mushrooms, garlic, ginger, scallions

Day 6: quinoa with peppers

Day 7: baby beets with herb dressing
braised kale linguini

Day 8: roasted gypsy peppers with capers and olives (like eggplant caponata without the eggplant)
truffled mushroom flatbread
roasted fennel and potatoes with garlic and onions

Day 9: samosas... potato and pea
three dal
pepper sabzi with chick pea flour
cabbage sabzi

The last week of October was pretty nuts as we were busy packing for the move in the middle of dealing with other complicated, not-so-happy things. All I craved was pizza in various forms: gourmet Neapolitan style pizza from Zero Zero, Chicago deep dish from Patxi's, and, much to my embarrassment, thin crust pizza from.... Papa Johns. Yes, even though I'm a super foodie on the outside, deep down inside I occasionally crave my childhood favorite pizza, Papa Johns. The only meal I cooked that entire last week was Swiss chard ragu with spaghetti.

Once the move was over, I felt like a stranger in the new house and struggled to feel at home. For days, we ordered take out from the new-to-us neighborhood restaurants. One Friday night, I decided to cook our first dinner in the new house. I rummaged through the foreign fridge searching for familiar contents of my beloved CSA box and pulled out Tuscan kale, romanesco cauliflower, and broccolini. The rhythm of chopping vegetables on the wood block put me at ease in the strange, unfamiliar new place. I browned butter in my cast iron skillet and reached for sea salt from the salt cellar to my left, where it belonged, and suddenly, I felt at home.

It's amazing how much comfort my CSA box provides me; it truly has transformative powers!

A couple days later, we had our first guests over for brunch. I made baked eggs in a tomato cream sauce with collard greens and spinach along with spiced potatoes. We ate brunch outside in the gorgeous garden. It couldn't have been more perfect!

Week of October 30:

delicata squash

Tuscan kale

romanesco

broccolini

savoy cabbage

potatoes

radish

collard greens

Swiss chard

avocado

fennel

carrot

red peppers

Day 1 last dinner at old place: Swiss chard ragu with spaghetti

Day 2 first dinner at new place: roasted delicata squash and Tuscan kale in brown butter with poached egg
roasted romanesco cauliflower with lemon, sea salt, and parsley
broccolini with garlic and crushed red pepper

Day 3: fennel tomato sauce with spaghetti

Day 4 first brunch with friends at new place: baked eggs with spinach and collard greens in a tomato cream sauce
Indian spiced potatoes
radishes with butter
avocado slices

Day 5: morrocan carrots
harissa with lemon couscous

Day 6: savoy cabbage sabzi with onions
roti

Kala Channa :: Meatless Masala Monday

2012-11-05T06:00:00.000-08:00

Kala channa, or black chick peas, are a type of chick pea that is nuttier and less likely to cook to a mush than the more common "white" chick peas. I recreated this kala channa dal from a distant memory of a dish my mom used to make.

The result is an intensely flavorful dish, with competing flavors of spice and acidity, that is vastly different from other dal dishes.

I like kala channa on its own topped with chopped tomato and onion, I assure you, it is absolutely tasty this way.

Kala Channa
1 cup kala channa
2 tbsp oil
1 tsp mustard seeds
1 tsp ajwan (carom) seeds
pinch of asofetida
2 dried red chiles
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1/2 lemon, juiced
for garnish
1 tomato, chopped
cilantro, chopped

Soak the kala channa overnight in hot water. Pressure cook the kala channa with 2.5 cups of water for about 20 minutes. The chick peas should be tender but not mushy.

Heat oil in a large sauce pan over moderately high heat. Add mustard seeds and once they start popping, add ajwan seeds, dried red chiles, and asofetida. Add turmeric, red cayenne pepper, ground coriander, and ground cumin. Add cooked kala channa and salt, stirring to combine. Bring to a simmer and let cook for 5-7 minutes. Squeeze in lemon juice. Taste and adjust salt and lemon juice as needed.

Pass chopped tomato and cilantro at the table.

Veggie Chili - the best ever

2012-10-31T06:00:00.000-07:00

This is simply the best veggie chili ever. It has everything from beer, beans, chipotles en adobo sauce, colorful bell peppers, smokey paprika, and toasted coriander and cumin. Seriously, it is amazing. We made a huge pot of this fabulous chili for the Super Bowl, hoping for leftovers and were left with none. Even the meat-eating guys loved it and went for seconds!

A good bowl of veggie chili is hard to come by and when you find a recipe this good, you want to hold on to it, trust me. And good old fashioned homemade chili puts any canned chili to shame, even Amy's and Trader Joe's veggie chili.

Black bean and red kidney beans are gloriously simmered with yellow and orange peppers, onions, garlic, jalapeno, and tomatoes. Using canned beans makes it easy to make the chili in a pinch, but the longer you let it sit after you make it the better the flavors.

I love the smokiness from the chipotles en adobo sauce and smoked paprika and the depth from chili powder and freshly ground toasted cumin and toasted coriander.

Amber ale and white wine vinegar give the chili a nice tang.

Let simmer, stirring occasionally. The chili takes about 30 minutes to cook, but to be honest, the longer it sits the better the flavors meld together. Garnish with shredded smoked gouda, scallions, and cilantro. And a dollop of sour cream if that's your thing.

The Best Veggie Chili
2 tbsp olive oil
1 medium white onion , chopped
1 orange bell pepper, stemmed, seeded, and chopped into 1/2" dice
1 yellow bell pepper, stemmed, seeded, and chopped into 1/2" dice

1 jalapeno, stemmed, seeded, and diced

1 28 oz can whole tomatoes

1 12 oz bottle amber ale

2 15 oz cans red kidney beans

2 15 oz cans black beans

2 tbsp white wine vinegar

6 garlic cloves, minced

2 tbsp chili powder

1 tbsp toasted ground coriander

1 tbsp toasted ground cumin

2 chipotle chilies in adobo, chopped about 2 tbsp

1 tbsp smoked paprika

salt

garnish

1/2 cup sour cream

1/2 cup cilantro, chopped

4 scallions, chopped

1/2 cup shredded smoked gouda

In a large dutch oven, heat oil over medium high heat. Add onions, cooking until translucent, about 5 minutes, do not let brown. Add orange and yellow bell peppers, jalapenos, and a pinch of salt. Cook, stirring often, about 3 minutes. Add garlic, cook for 1 minute until fragrant, do not let brown.

Add tomatoes and their juices, white wine vinegar, chili powder, ground coriander, ground cumin, smoked paprika, and chipotle chilies with their adobo sauce. Increase heat and bring to a boil, stirring often. Add kidney beans and black beans, pour in the bottle of beer. Reduce heat to medium low and let simmer for 30 minutes. Stir occasionally. Use a wooden spoon to break up tomatoes into small chunks. Season with salt.

Ladle into bowls and garnish with cheese, cilantro, scallions, and sour cream.

Poached eggs over polenta with roasted broccoli

2012-10-30T06:00:00.000-07:00

A favorite Sunday morning dish is parmesan lemon roasted broccoli over creamy polenta topped with a poached egg, snowy parmesan, and garnished with fresh oregano from the garden. There is little better than crispy, roasted broccoli with garlic, lemon, and lemon zest. Except when it is over creamy parmesan polenta and topped with a poached egg.

This the foodiest of brunch dishes, after making it once I have become obsessed with it. It is so delicious and easy to make, and it looks incredibly gourmet. Toss broccoli with olive oil, sea salt, freshly ground black pepper, and garlic slivers; roast until crisp, and toss with lemon juice.

I prefer to use Bob's Red Mill polenta. Just remember to stir very frequently, like you would with risotto. Bring 3 times as much water as polenta to a boil, gradually stir in polenta Reduce heat, simmer gently, and stir frequently to prevent from sticking, until it is very thick, about 25-30 minutes. Stir in butter and parmesan, and season with salt.

Poached eggs over polenta with roasted broccoli

1 cup polenta
3 cups water
1 tbsp butter
1/2 cup parmesan, divided
1 head of broccoli, florets rinsed and dried thoroughly
2 large cloves of garlic, thinly sliced
1 tsp lemon zest, freshly grated
1 tbsp fresh lemon juice
2 tbsp olive oil
2 large eggs
vinegar
fresh oregano or other fresh herbs

sea salt
freshly ground black pepper

Preheat oven to 425. Place broccoli florets on a foil-lined baking sheet. Drizzle with 2.5 tbsp olive oil. Sprinkle garlic over the florets. Season with salt and pepper. Toss until florets are well coated. Be sure the florets are in a single layer on the baking sheet, otherwise they might steam rather than roast. Roast in oven 20-25 minutes until broccoli are crisp tender and tips are browned like below. I shook the pan to flip the broccoli after about 10 minutes in the oven.

In the meantime, bring 3 cups of water to a boil, gradually stir in 1 cup polenta Reduce heat, simmer gently, and stir frequently to prevent from sticking, until it is very thick, about 25-30 minutes. Stir in butter and 1/4 cup parmesan, and season with salt.

In each bowl, place polenta on the bottom, top with broccoli.

Bring water to a boil in another saucepan. Add a drizzle of vinegar to the boiling water. Break the egg into a small bowl then drop into the water, swirl with a fork to keep the egg together. Repeat with other egg. Poach for 2-3 minutes, lift out of water and top over broccoli. Dust with remaining parmesan, sea salt, freshly ground pepper, and garnish with oregano.

Cheddar jalapeno polenta stuffed peppers

2012-10-29T06:00:00.000-07:00

As I mentioned in a previous post, I have been experimenting with stuffed peppers. The first was a sophisticated Mediterranean stuffed red pepper with bulgur. The second is a cheddar, jalapeno polenta stuffed pepper. Imagine jalapeno cornbread in a pepper!

I cooked polenta for a delicious breakfast dish and had about a cup leftover. This is really simple dish; just saute red onions with some crushed red pepper, combine with hot polenta, diced jarred jalapenos or canned green chiles, and cheddar cheese.

Serve with this southwestern black bean, corn, bell pepper, and avocado salsa.

Other pepper recipes you might like include:

Peppers stuffed with corn and manchego

Cheddar jalapeno polenta stuffed red peppers

4-5 large red gypsy peppers or 2 large red peppers, stemmed, cored, and seeds removed
1 cup cooked polenta
1 tbsp olive oil
1/2 red onion, diced
1/4 tsp crushed red pepper
1 tbsp jarred jalapeno (the kind you throw on top of nachos) or canned green chile
1/4 cup cheddar cheese
sea salt
freshly ground black pepper

Preheat oven to 425. In a medium skillet, heat olive oil and then add red onion, crushsed red pepper, and a big pinch of salt. Saute until soft, about 5-7 minutes. Combine red onions with hot polenta, jalapeno or chile, and cheddar cheese. Season with sea salt and pepper to taste.

Lightly oil a baking pan. Stuff each pepper with the mixture. Bake for 20-25 minutes, until skin is soft and blistered. The stuffing will come out of the peppers, just push it back in with a spoon. Serve hot.

Green Bean Sabzi, or Indian style

2012-10-25T06:00:00.002-07:00

Green beans are a quintessential summer vegetable. As much as I love green beans almondine and other simple preparations of green beans, this Indian green bean sabzi is my absolutely favorite. This is a wonderful, wonderful way to prepare green beans. It is delicately spiced with ground cumin and coriander and topped with ground roasted peanuts and shredded coconut. The roasted peanuts add a wonderful nuttiness to the dish and the shredded coconut adds a lovely textural contrast.

Other green bean or yellow wax bean dishes you might enjoy include:

Chili garlic green beans

Indian Green Bean Sabzi
1 lb green beans, ends trimmed and sliced into 1/2" pieces
1 tbsp jalapeno, finely diced
2 tbsp canola oil
1 tsp mustard seeds
pinch of asofetida
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 to 1/2 tsp red cayenne pepper
4 tbsp ground roasted peanuts
3 tbsp shredded coconut, unsweetened
sea salt

In a large skillet, heat oil over medium heat until shimmery. Add mustard seeds, and once they start to pop, add pinch of asofeta, ground cumin, ground coriander, and red cayenne pepper, cook until fragrant about 30 seconds. Add jalapeno, cook for another 30 seconds. Add green beans, stir to coat well, cook for 2 minutes. Cover and continue cooking for 7-8 minutes until just tender. Add ground roasted peanuts and coconut, stir to coat well. Season with sea salt to taste.

Zeytinyağlı Pırasa, or Turkish leeks and carrots in olive oil

2012-10-24T06:00:00.001-07:00

Zeytinyağlı pirasa, or leeks and carrots in olive oil, is a Turkish olive oil dish in which leeks and carrots are cooked at great length and served at room temperature. I first made this dish in the Spring with gorgeous rainbow carrots, hence the purple tinted dish in these photos.

The sweetness of carrots is offset by bright lemon juice and aromatic leeks. This recipe includes rice, but it can be made without rice as well. I usually substitute in brown rice in place of white to make it healthier, but this requires cooking the dish for twice as long.

Zeytinyağlı dishes keep for several days in the refrigerator and are served at room temperature.

Zeytinyağlı Pirasa, or Turkish leeks and carrots in olive oil
2 lb leek, green parts trimmed, leeks sliced in half, sliced crosswise into 1/2" slices, washed thoroughly
2 carrots, sliced
1 small onion, finely chopped
2 large cloves of garlic, thinly sliced
1/2 cup parsely, finely chopped
1/4 cup long grain brown rice
1 lemon juiced, about 2 tbsp
2 tsp sugar
salt
1/4 cup olive oil

Heat olive oil in a large saucepan over medium heat. Add onions, cook gently for 4 minutes, until soft but not brown. Add garlic, cook for 1 minute. Add leeks, carrot, rice, parsley, sugar, and lemon juice. Season with salt, and stir well. Pour in 2 cups of water, cover and cook for 20 minutes, until leeks are tender.

Transfer to serving dish, let cool, cover and refrigerate at least 1 hour. Serve at room temperature.

Zeytinyağlı Taze Fasulye, or Turkish green beans in olive oil

2012-10-23T06:00:00.000-07:00

I am the first to enjoy vegetables in their crisp form, full of bright flavor and snap and barely blanched. Over cooked, boiled to almost a mush green beans are a culinary crime. Or so I thought until I had Turkish green beans gently braised in olive oil, or Zeytinyağlı Taze Fasulye. Crisp-tender green beans are highly overrated.

Turkish green beans in olive oil are utterly delicious and bring out an unexpected depth to the vegetable. Soft, mellow onions, sweet tomatoes, and fragrant garlic add complexity to the slowly cooked green beans.

Zeytinyağlı is the Turkish name for vegetables long cooked in olive oil until incredibly soft with onions and tomatoes, then cooled and served at room temperature when the flavors are at their peak. Zeytinyağlı, or olive oil dishes, can be kept for several days, with the flavor improving over time. Be sure to bring the dish to room temperature before serving.

The next time you get your hands on fresh green beans, I urge you to put aside your instinctive desire to blanch until crisp tender and instead, gently braise in olive oil until meltingly soft. The Turks have been doing something right for all these years. You will not regret it.

Zeytinyağlı Taze Fasulye, or Turkish braised green beans in olive oil
1 lb green beans, trimmed and sliced in thirds or fourths
1 large onion or 2 medium onions, chopped
2 medium tomatoes
2 cloves of garlic, minced
2/3 cup olive oil
1 cup water
1.5to 2 tsp sea salt
1/2 tsp fresh ground black pepper

Cut a large X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.

Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat, add onions and garlic, cook, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.

Add beans, water, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.

Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

Zeytinyağlı Kara Lahana, or Turkish Collard Greens Meze

2012-10-22T06:00:00.001-07:00

I've said this before and I'll say it again. Against all odds, my CSA box made me fall in love with collard greens with dishes like braised collard greens with cannellini beans and Indian spiced black eyed peas with braised collard greens. My most recent love is this Turkish collard greens meze, zeytinyağlı kara lahana, where collard greens are cooked with brown rice, tomatoes, onions, and garlic. I served it with my favorite garlic yogurt sos drizzled with olive oil and sprinkled with Turkish red pepper.

The collard greens are cooked until tender and the flavor transforms from slightly bitter to sweet. I used brown rice in this dish instead of white rice to make it a bit more healthier, and thus, I cooked it for significantly longer 1 hour and 20 minutes compared to 45 minutes.. The dish is served cold or slightly above room temperature. We loved the zeytinyağlı kara lahana so much that we made it again when collard greens appeared in our very next box!

The first time I made the dish, I used 1/2 cup of long grain brown basmati rice (see photos below). The second time, I used 1/4 cup of the same rice to increase the collard green to rice ratio (see photos at top of post). I preferred it the second way (with less rice) and that is how I've presented the recipe below. If you prefer more rice, just be sure to increase the amount of water used and increase the cooking time, especially if using brown rice.

Turkish Collard Greens Meze (Zeytinyağlı Kara Lahana)
1 bunch collard greens (about 2 lbs), tough stems removed, slice in half lengthwise and chop into 1" ribbons
1/4 cup long grain brown rice, rinsed
1 cup tomato (or canned whole tomatoes), coarsely chopped
1 jalapeno or Italian green pepper, seeded and finely diced
1/2 yellow onion, about 1/2 cup finely chopped
3 large cloves garlic, minced
3 tbsp olive oil
2 cups vegetable stock (+ 1 cup water if using brown rice)
sea salt
freshly ground black pepper

In a large saucepan, heat olive oil over medium heat. Add onion and cook for 2 minutes until soft. Add garlic, stir and cook for 30 seconds. Stir in rice, tomatoes, and jalapenos and cook for 2 minutes. Add vegetable stock and add chopped collard greens. Stir to coat well and season with sea salt and freshly ground black pepper. Cover and lower heat and cook gently for 1 hour and 20 minutes, add 1 cup water if using brown rice, and cook until the collard greens and rice are very tender and all of the liquid is absorbed.

Transfer to serving dish, cover, and refrigerate for an hour. Serve chilled or at room temperature with yogurt garlic sos.

Sos
3/4 cup yogurt
2 fat cloves of garlic
salt
olive oil
Turkish red pepper or paprika or red cayenne pepper

In a small bowl, whisk yogurt, garlic, and salt until very smooth. Cover and refrigerate for at least 20 minutes to allow the garlic flavor to blend into the yogurt. Before serving, drizzle with olive oil and red pepper.

Mediterranean stuffed red peppers with bulgur

2012-10-19T06:00:00.000-07:00

I typically don't like stuffed peppers. After seemingly endless pounds of peppers all summer long, I've been trying to come up with interesting dishes using peppers. At the start of summer gypsy peppers are a pale light yellow and have a stringent flavor like green bell peppers. Towards the end of summer the peppers become a bright red and are wonderfully sweet and mellow.

I experimented with two stuffed pepper recipes. The first is a Mediterranean inspired stuffed pepper with bulgur, feta, cumin, mint, dill or fennel fronds, and pine nuts. Most of the flavor in this dish comes from the stuffing, so you can play around with the stuffing to make it as flavorful as you like.

The result was a very sophisticated, flavorful stuffed roasted pepper. I think I finally found a stuffed pepper than I can love.

Mediterranean stuffed red peppers with bulgur
4-5 large red gypsy peppers or 2 large red peppers, stemmed, cored, and seeds removed
1/2 cup bulgur
1 tbsp olive oil
1/2 red onion, diced
1/4 tsp crushed red pepper
1/2 tsp ground cumin
2 tbsp crumbled feta
1 tbsp fresh mint, finely chopped
1 tbsp fennel fronds, minced
2 tbsp pine nuts
sea salt
freshly ground black pepper

Preheat oven to 425. In a medium bowl, combine bulgur with 1.5 cups of boiling water, cover, and let stand for 20 minutes. Drain, and transfer to a dry bowl. In a medium skillet, heat olive oil and then add red onion, crushsed red pepper, and a big pinch of salt. Saute until soft, about 5-7 minutes. Combine red onions with bulgur, mix in cumin, mint, dill or fennel fronds, feta, and pine nuts. Season with salt and pepper to taste. Adjust the seasoning as needed, all of you flavor is coming from this stuffing so you want to be packed with flavor.

Lightly oil a baking pan. Stuff each pepper with the mixture. Bake for 20-25 minutes, until skin is soft and blistered. The stuffing will come out of the peppers, just push it back in with a spoon. Serve hot.