tag:blogger.com,1999:blog-77904511766490479902023-11-15T09:58:57.073-05:00Four seasons of foodRanjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-7790451176649047990.post-70052777141193897802013-03-26T20:53:00.000-04:002013-03-26T20:54:41.961-04:00Smoky and sweet baked beans<div dir="ltr" style="text-align: left;" trbidi="on">
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There are way too many recipes out there that I want to try. Andrew made me an app a while ago to store my magazine recipes (being married to a software developer definitely has its perks), and I've got more than 450 recipes in there. Not to mention all the recipes in my collection of ~60 cookbooks and all the ones in the cookbooks I have on my wishlist...Andrew like to complain that when I make something he really likes, it's pretty much guaranteed that I won't ever make it again - but in my defense, why repeat recipes when there's always something new to try? Anyway, I was looking through my collection of magazine recipes the other day and decided to try this recipe for baked beans, which I saved back in 2011. I tweaked it a bit, adding a chipotle chile for extra smokiness and heat, and adjusting the sugar to suit my taste. The beans were the perfect mix of smoky, sweet, and spicy, and the three different bean types add variety in shape and texture. Good thing I obsessively keep track of interesting magazine recipes, or I never would have tried this one!<br />
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<b>Smoky and sweet baked beans</b><br />
Adapted from <a href="http://www.myrecipes.com/recipe/smoky-three-bean-bake-50400000113754/">Cooking Light, July 2011</a><br />
Serves 6-8<br />
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4 slices of bacon, chopped<br />
2 cups finely chopped onion<br />
1 cup finely chopped green bell pepper<br />
6 medium garlic cloves, finely chopped<br />
3/4 cup canned crushed tomatoes (no salt added)<br />
1/4 cup packed brown sugar<br />
1 tbs apple cider vinegar<br />
1 tbs honey<br />
1 tbs Dijon mustard<br />
1 tsp hot smoked paprika<br />
3/4 tsp kosher salt<br />
1/2 tsp freshly ground black pepper<br />
1 chipotle chile in adobo sauce, chopped<br />
1 (15 oz.) can black eyed peas, drained and rinsed<br />
1 (15 oz.) can chickpeas, drained and rinsed<br />
1 (15 oz.) can butter beans or Great Northern beans, drained and rinsed<br />
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Preheat oven to 325 deg F.<br />
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Heat a large skillet over medium-high heat. Add chopped bacon and cook until fat is rendered and bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside. Drain all but 1 1/2 tbs fat from skillet. Add the onion, green bell pepper, and garlic to the skillet and saute until softened, about 10 minutes, stirring occasionally. Remove skillet from heat.<br />
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In a large bowl, combine crushed tomatoes with the next 8 ingredients (through chipotle chile) and stir until well mixed. Add onion mixture, bacon, and beans and stir to combine. Transfer mixture to a baking dish and cover with a lid or foil. Bake in preheated oven for 30 minutes. Remove cover and bake for an additional 30 minutes. Add more salt to taste if needed and serve.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com9tag:blogger.com,1999:blog-7790451176649047990.post-60969001372417231752013-03-19T19:04:00.000-04:002013-03-26T20:58:47.549-04:00Roasted carrot soup with dukkah spice and yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
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Believe it or not, tomorrow is the first day of spring. If you live in the Boston area, then you probably know better than to get too excited about that fact. Although this week last year brought us temperatures in the 70's and trees blooming with flowers, this year brought us snow and freezing rain. Winter is certainly not over, and as anyone around here will tell you, it's not unheard of to get snow well into April. With the weather being so cold and wet, I thought it would be appropriate to post about soup (and I'm not the only blogger who <a href="http://acambridgestory.com/post/45751244733/broccoli-cheddar-soup">felt this way</a>). This carrot soup recipe came from <a href="http://www.bonappetit.com/recipes/quick-recipes/2012/12/roasted-carrot-soup-with-dukkah-spice-and-yogurt">Bon Appetit</a> - the base soup is simple, just carrots and broth, but the carrots are roasted to give it extra depth of flavor. The toppings are what really make the soup special though. The yogurt adds some nice acidity, and the dukkah spice (an Egyptian spice and nut blend) gives the soup complexity. The soup is thick and filling and will definitely keep you warm while you wait for spring to arrive!</div>
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<b>Roasted carrot soup with dukkah spice and yogurt</b></div>
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Adapted from <a href="http://www.bonappetit.com/recipes/quick-recipes/2012/12/roasted-carrot-soup-with-dukkah-spice-and-yogurt">Bon Appetit</a></div>
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Serves 4</div>
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<i>You will probably have leftover dukkah spice after making this - store it in an airtight container. You can serve it as a dip with olive oil and bread.</i></div>
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1/4 cup shelled pistachios (either roasted or raw is fine - skip the toasting step if you use pre-roasted nuts)</div>
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1 tbs sesame seeds</div>
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1 tsp coriander seeds</div>
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1 tsp cumin seeds</div>
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1/4 tsp fennel seeds</div>
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1/4 tsp black peppercorns</div>
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2 lbs. carrots, peeled and cut into 1/2-inch coins</div>
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Olive oil</div>
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Salt</div>
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1 quart vegetable or chicken broth</div>
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Freshly ground black pepper</div>
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Low-fat Greek yogurt</div>
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If you are using raw pistachios, toast them in a dry skillet over medium-high heat until golden brown, about 6 minutes. Transfer to a small bowl to cool. Add sesame, coriander, cumin, fennel, and peppercorns to the skillet and toast, stirring often, until seeds are a shade darker in color and smell fragrant, about 2-3 minutes. Add the spices to the nuts and set aside until cool. Transfer nuts and spices to a small food processor (or mortar and pestle) and coarsely grind (don't grind into a fine powder - you want some texture). </div>
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Preheat oven to 425 deg F. Place carrot coins on a baking sheet and drizzle with olive oil. Sprinkle with salt and toss to coat carrots evenly with oil. Roast until carrots are tender and just beginning to brown.</div>
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Combine carrots and broth in a blender (or put them in a pot and use an immersion blender). Blend until very smooth. Transfer soup to a pot and bring to a simmer. Add a little water if you want soup to be a thinner consistency. Season soup to taste with salt and freshly ground black pepper.</div>
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Serve soup with a dollop of yogurt and a generous sprinkling of dukkuh spice.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com4tag:blogger.com,1999:blog-7790451176649047990.post-9267488795850380102013-03-14T21:10:00.003-04:002013-03-14T21:10:55.042-04:00Stir fried noodles with shrimp, green beans, and carrots<div dir="ltr" style="text-align: left;" trbidi="on">
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I am so excited about this recipe. This is the first time that I've been able to make a stir fry that actually tasted like something from our favorite Thai spot. Now, I have no idea if our local Thai place makes authentic food or not - I just know that it is tasty. My favorite thing to order from there is the drunken noodles - spicy stir fried noodles with veggies and shrimp. Contrary to what you might expect, there's no alcohol in drunken noodles - one theory about the name is that the noodles are so spicy that you need to drink beer to cool down. Anyway, a couple weeks ago I was craving drunken noodles and decided to see if I could make a decent version at home. I did some recipe research, and used <a href="http://www.averagebetty.com/recipes/jet-tilas-drunken-noodles-recipe/">this one</a> as a starting point. The result wasn't quite what I wanted so I made some modifications and came up with the version that I'm sharing here, which is the perfect blend of sweet, salty, and spicy. It came out just as I had hoped and I love that I can make a homemade version of my favorite takeout dish. Now I just have to figure out how to make Andrew's favorite fried rice...<br />
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<a name='more'></a><b>Stir fried noodles with shrimp, green beans, and carrots</b><br />
Makes 3-4 servings<br />
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8 oz. wide rice noodles (dried, not fresh)<br />
3 1/2 tbs soy sauce<br />
1 1/2 tbs brown sugar<br />
2 tbs fish sauce<br />
1 tbs oyster sauce<br />
2 tbs peanut or vegetable oil<br />
2 eggs,lightly beaten<br />
8 oz. shrimp<br />
12 oz. green beans, trimmed and cut into 1 1/2-inch segments<br />
2 medium carrots, cut into 1 1/2-inch long matchsticks<br />
1 medium onion, quartered and then cut crosswise into 1/3-inch slices<br />
4 garlic cloves, minced<br />
3 hot red chiles, chopped (reduce or remove seeds if you are sensitive to heat)<br />
2 scallions, thinly sliced<br />
1 cup basil leaves, coarsely chopped (use Thai basil if you have it)<br />
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Place noodles in a large bowl and cover with boiling water. Soak for about 7 minutes, stirring noodles occasionally to keep them from sticking. Drain noodles and run under cold water to rinse. Set noodles aside.<br />
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In a small bowl, stir together soy sauce, brown sugar, fish sauce, and oyster sauce until sugar is dissolved. Set sauce aside.<br />
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Heat a large heavy pan or wok over medium-high heat until hot. Add 1 tbs oil and swirl to coat pan. Add egg and swirl to spread egg over pan. Cook until egg is just set, then break the egg into small pieces with a spatula. Transfer egg to a small bowl. Increase heat to high and add shrimp to pan. Stir fry until shrimp is just cooked through, about 2-3 minutes. Transfer shrimp to the bowl containing the egg.<br />
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Add remaining 1 tbs oil to the pan and swirl to coat. Add beans, carrots, and onions and stir fry, tossing frequently, until vegetables are crisp-tender, about 4 minutes. Add garlic and chile and stir fry for 1 more minute. Add noodles and stir fry for 2-3 minutes. Add the egg and shrimp back to the pan and pour in the sauce. Remove pan from heat and toss until the noodles and vegetables are evenly coated with sauce. Stir in the scallions and basil and serve.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com5tag:blogger.com,1999:blog-7790451176649047990.post-2221041161729860682013-03-11T21:51:00.000-04:002013-03-11T21:51:32.099-04:00Fried olives stuffed with goat cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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I've recently been thinking about having a tapas-style dinner party, where I make a whole bunch of appetizer selections instead of a main dish. I was collecting recipe ideas (although I haven't planned the actual party...) when I came across this one in <a href="http://www.amazon.com/Food52-Cookbook-Winning-Recipes-Exceptional/dp/006188720X">The Food52 Cookbook</a>. As soon as I saw the recipe, I decided that there was no reason to wait for a party when I could make these on a random Sunday evening instead. I'm glad I made that decision, because it meant that Andrew and I didn't have to share! These olives were awesome - crunchy and salty and cheesy, really the perfect party snack (even if it's just a party of two).<br />
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<a name='more'></a><b>Fried olives stuffed with goat cheese</b><br />
Adapted from <a href="http://www.amazon.com/Food52-Cookbook-Winning-Recipes-Exceptional/dp/006188720X">The Food52 Cookbook</a><br />
Makes 24<br />
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<i>You will probably have leftover herbed goat cheese (unless your olives are really huge) - any leftover cheese will be wonderful spread on bread or crackers.</i><br />
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24 large green olives, pitted<br />
1/2 cup goat cheese<br />
1 tsp fresh rosemary leaves, finely chopped<br />
1/4 tsp chile flakes<br />
1 tsp mustard seeds<br />
1 garlic clove, finely chopped<br />
1 cup all-purpose flour<br />
1 egg, beaten<br />
1 cup panko bread crumbs<br />
1/3 cup freshly grated Parmigiano Reggiano (or similar) cheese<br />
1 cup vegetable or peanut oil, for frying<br />
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Mix together goat cheese, rosemary, chile flakes, mustard seed, and garlic until well combined. Stuff the olives with the herbed goat cheese (I used a small knife to widen the olive hole and then just kind of smushed in the cheese. You could also use a piping bag if you want). Refrigerate the stuffed olives for 20 minutes.<br />
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Heat oil in a heavy pan to 375 deg F.<br />
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While oil heats, mix together the bread crumbs and Parmigiano Reggiano cheese in a small bowl. While oil heats, roll the olives in the flour, then dip in the beaten egg, and then roll in the bread crumb mixture to coat. Try to get the breading on as evenly as you can. When olives are breaded, transfer them to a plate or tray.<br />
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Fry olives in 2-3 batches. Carefully drop a few olives into the hot oil and fry until the bottom half of the olives is golden brown, about 1 minute. Flip olives over and fry until the other side is golden brown, about 1 more minute. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Olives can be kept warm in a low oven for up to one hour before serving.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com4tag:blogger.com,1999:blog-7790451176649047990.post-35038424453484535402013-02-21T18:19:00.002-05:002013-02-21T18:21:57.847-05:00Pasta shells with yogurt sauce, peas, and chile <div dir="ltr" style="text-align: left;" trbidi="on">
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When Andrew and I were in Turkey over the summer, we tried a traditional dish called manti, which consists of a ravioli-like dumplings filled with meat and topped with yogurt and spices. I loved it - the yogurt sauce was creamy and tangy and paired well with the dumplings. Yogurt and pasta may seem like an odd combination at first, but it is commonly found in certain Middle Eastern cuisines, and it's not that far off from the yogurt rice eaten in India.<br />
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This recipe came from <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949">Jerusalem</a> - it's not the same dish I tried in Turkey, but it's in the same family. Here, the sauce includes yogurt, feta cheese, and pureed peas. The pasta is tossed with more peas and basil, and topped with pine nuts that have been cooked in a spicy chile oil. The pine nuts and chile oil really make this dish - the nuts add texture and the chile add another dimension of flavor. The chile oil is very spicy though, so cut down on the chile flakes if you are sensitive to heat!<br />
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A note on the Jerusalem cookbook - this book is by Yotam Ottolenghi, the author of <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248">Plenty</a>. You may remember me talking about how much I love Plenty, and Jerusalem is just as good (although fyi - it's not vegetarian). I love the big flavors and creative combinations of ingredients in Ottolenghi's recipes and his cookbooks are always a good source of inspiration. I definitely highly recommend this one.<br />
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<a name='more'></a><b>Pasta shells with yogurt sauce, peas, and chile</b><br />
Adapted from <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949">Jerusalem</a><br />
Serves 6-7<br />
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2 1/2 cups Greek yogurt<br />
6 tbs olive oil, divided<br />
4 cloves garlic<br />
1 lb. thawed frozen peas, divided<br />
1 tsp salt<br />
1/2 tsp white pepper<br />
1 lb. pasta shells<br />
Scant 1/2 cup pine nuts<br />
2 tsp chile flakes (use less if you are sensitive to heat)<br />
1/8 tsp smoked paprika<br />
1/2 cup thinly sliced basil leaves<br />
8 oz. feta cheese, crumbled<br />
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Combine yogurt, 2 tbs olive oil, garlic, 2/3 cup peas, salt, and white pepper in the bowl of a food processor. Process to a smooth light green sauce.<br />
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Bring a pot of well-salted water to a boil. Cook pasta until al dente, then drain, reserving about 1 cup of cooking water.<br />
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While pasts cooks, heat remaining 4 tbs olive oil in a small pan over medium heat. Add the pine nuts, chile flakes, and paprika and cook until pine nuts are golden brown.<br />
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Toss pasta with sauce, remaining peas, feta cheese, and basil. Divide into serving bowls and spoon the pine nuts and chile oil over the top of each serving. Serve immediately.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com6tag:blogger.com,1999:blog-7790451176649047990.post-18516059850635940202013-02-17T20:52:00.001-05:002013-02-17T20:53:04.239-05:00Meyer lemon cranberry scones<div dir="ltr" style="text-align: left;" trbidi="on">
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Wow, it has been a long time since my last post...I've been cooking a lot but haven't really been inspired to blog about any of it. But I was recently reminded of how nice it is to share recipes and food stories with others and it made me want to get back here and post something. And between the snowy weather this weekend and the fact that I've been down with a cold, I've been spending a lot of time on the couch paging through cookbooks and bookmarking recipes. I've got quite a list of things I want to try in the next couple weeks, and hopefully some of the recipes will be good enough to share!<br />
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I don't know about you, but snowy days make me want to bake. The apartment just seems extra warm and inviting when it is filled with the scent of baked goods. I came across this recipe when I was looking for something to bake using the Meyer lemons that I recently bought. If you haven't tried them, Meyer lemons are sweeter and more aromatic than regular lemons. They're only in season for a few months, so I try to grab them when I see them. The Meyer lemons work beautifully with the cranberries in these scones. The scones are fragrant and light, and have just the right amount of sweetness to offset the tart fruit. They're perfect for breakfast or as an afternoon snack with a cup of tea.<br />
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<a name='more'></a><b>Meyer lemon cranberry scones</b><br />
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Adapted from <a href="http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312">Epicurious</a></div>
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Makes 16 scones</div>
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<i>If you don't have Meyer lemons, you can use regular lemons or oranges. </i></div>
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2 tbs Meyer lemon zest</div>
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2 1/2 cups white whole wheat flour (or all-purpose)</div>
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1/2 cup plus 3 tbs sugar</div>
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1 tbs baking powder</div>
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1/2 tsp salt</div>
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3/4 stick (6 tbs) cold unsalted butter, cut into small cubes</div>
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1 1/2 cups fresh cranberries, coarsely chopped</div>
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1 large egg</div>
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1 large egg yolk</div>
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1 cup heavy cream</div>
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Preheat oven to 400 deg F. Line a large baking sheet with parchment paper or a Silpat mat.</div>
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Combine lemon zest, flour, 1/2 cup sugar, baking powder, and salt in the bowl of a food processor. Pulse a few times to mix the dry ingredients. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, toss the chopped cranberries with the remaining 3 tbs sugar. Add the cranberries to the food processor and pulse just a couple times to mix (don't overdo it - you don't want to cut up the cranberries too much). In another small bowl, lightly beat the egg and egg yolk and then whisk in the cream. Add the liquids to the food processor and pulse a couple times, until the mixture comes together into a wet dough.</div>
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Turn the dough out onto a well floured surface. With floured hands, pat the dough into a square. Cut the square into 16 equal pieces. Lightly shape each piece into a ball (be gentle here and don't work the dough too much) and place on the baking sheet, with about an inch of space between each piece. </div>
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Bake scones in the preheated oven until they are golden, about 20 minutes. </div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com2tag:blogger.com,1999:blog-7790451176649047990.post-36691193463970324142013-01-15T20:42:00.001-05:002013-01-15T20:42:33.833-05:00Socca with lamb-eggplant sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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I mentioned recently that I received a copy of <a href="http://www.amazon.com/Bean-Cookbook-Recipes-Fresh-Savory/dp/0761132414">Bean by Bean</a> for Christmas. This book has been on my wish list for a while and I was really excited to get it - I cook with beans a lot and am always looking for new recipe ideas. When I was flipping through the book and tagging recipes to try, I came across a recipe for socca (chickpea flour flatbread). It made me remember that I still had chickpea flour in the pantry and that I should make socca more often (I've only made it <a href="http://www.4seasonsoffood.com/2012/03/socca-with-caramelized-onions-potatoes.html">once before</a>). The recipe in Bean by Bean was different than the one I used before so I decided to try it. This crust recipe is really phenomenal - the socca is deliciously crisp on the outside and tender in the middle. Don't try to cut down on the amount of oil - you need it to get those addictively crispy edges. The lamb-eggplant sauce is meaty and savory and goes very well with the chickpea flavor of the crust. If you're looking for interesting variations on traditional pizza, give this one a try! I'd love to hear other topping ideas that you come up with as well.<br />
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<b></b><br />
<a name='more'></a><b>Socca with lamb-eggplant sauce</b><br />
Crust adapted from <a href="http://www.amazon.com/Bean-Cookbook-Recipes-Fresh-Savory/dp/0761132414">Bean by Bean</a>, sauce recipe is original<br />
Serves 3-4<br />
<br />
<i>You can also make a vegetarian version of this sauce by omitting the lamb. I don't have specific instructions for this, but can give approximate guidelines. I would leave the recipe mostly the same but add 1 tbs olive oil before adding the chopped eggplant to the pan. Also, I'd reduce the tomato paste to 2 tbs and the balsamic vinegar to 1/2 tbs to start. You can adjust according to your taste.</i><br />
<i><br /></i>
<i>I have written this recipe to make the sauce and crust at the same time, but the sauce can definitely be made ahead of time if you prefer.</i><br />
<i><br /></i>
For sauce:<br />
1 medium eggplant<br />
1 tbs olive oil<br />
3/4 cup chopped onion<br />
4-5 cloves of garlic, minced<br />
1/2 lb. ground lamb<br />
3 tbs tomato paste<br />
1 tbs balsamic vinegar<br />
Salt and freshly ground black pepper<br />
<br />
For socca crust:<br />
1 cup plus 2 tbs chickpea flour<br />
1/2 tsp salt<br />
1/4 cup olive oil<br />
1 2/3 cups water<br />
Freshly ground black pepper<br />
<br />
For topping:<br />
1 1/2 oz. feta cheese, crumbled<br />
Chopped parsley<br />
Red pepper flakes (optional)<br />
<br />
Preheat oven to 425 deg F. Prick eggplant in several places with a fork, then place it in a baking pan. Roast eggplant in the preheated oven until it is very soft, has collapsed slightly, and the skin is black in spots, about 45-60 minutes. Remove eggplant from oven and set aside to cool. When eggplant is cool enough to handle, cut it in half lengthwise and scoop out the flesh. Finely chop flesh and discard skin.<br />
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Increase oven temperature to 450 deg F.<br />
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Heat 1 tbs olive oil in a medium saucepan over medium heat. Add onion and saute until softened and somewhat browned, about 7-8 minutes. Add garlic and saute for 30 seconds. Add lamb and cook until lamb is just cooked through. (At this point, if your lamb was very lean you may want to add another tablespoon or so of olive oil. The lamb I used had enough fat that I did not find this necessary). Add chopped eggplant and reduce heat to medium low. Add a couple large pinches of salt and stir to combine. Cook sauce for about 15 minutes, stirring frequently.<br />
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While sauce cooks, prepare socca crust. Whisk together chickpea flour, salt, 1 tbs olive oil, and water in a medium bowl until smooth. Heat a large cast-iron skillet (I used a 12-inch skillet) over high heat. When skillet is hot, add the remaining 3 tbs olive oil and swirl to coat pan. Pour socca batter into the pan, grind some black pepper over the top, and transfer to the 450 deg F oven. Bake socca for 30 minutes, until the top is firm and browned in spots, and the sides are beginning to pull away from the pan.<br />
<br />
While socca bakes, continue with the sauce. After the eggplant has been added and the sauce has cooked for 15 minutes, add the tomato paste. Cook sauce over medium-low heat for 10 more minutes. Add vinegar, cook for 2 more minutes, and then remove sauce from heat. Add salt and pepper to taste.<br />
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When crust is ready, remove it from the oven and spread the sauce over the crust. Sprinkle with feta cheese and put the pan back in the oven. Bake for 5 more minutes.<br />
<br />
Remove socca from the oven and sprinkle with chopped parsley and red pepper flakes, if using. Slice and serve immediately. Leftovers will keep well for a couple days. Reheat in a 400 deg F oven until the socca is hot and the crust crisps up again.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com6tag:blogger.com,1999:blog-7790451176649047990.post-42160414515426977112013-01-01T16:52:00.001-05:002013-01-01T16:52:30.506-05:00Potato salad with pickled celery and hard-boiled egg<div dir="ltr" style="text-align: left;" trbidi="on">
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I received a few new cookbooks this holiday season, including <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949">Jerusalem</a>, <a href="http://www.amazon.com/Heart-Artichoke-Other-Kitchen-Journeys/dp/157965407X">Heart of the Artichoke</a>, <a href="http://www.amazon.com/Bean-Cookbook-Recipes-Fresh-Savory/dp/0761132414/ref=sr_1_1?s=books&ie=UTF8&qid=1357075399&sr=1-1&keywords=bean+by+bean">Bean by Bean</a>, and <a href="http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363/ref=sr_1_1?s=books&ie=UTF8&qid=1357075433&sr=1-1&keywords=jeni%27s+splendid+ice+creams">Jeni's Splendid Ice Cream at Home</a>. I've already had a chance to try a couple recipes from these books and I can't wait to try more. No matter how many recipes I make, there's always so many more creative ideas out there that I have to try. But before I get to recipes from my new books, I want to share this one from <a href="http://www.amazon.com/Smitten-Kitchen-Cookbook-Deb-Perelman/dp/030759565X/ref=sr_1_1?s=books&ie=UTF8&qid=1357075998&sr=1-1&keywords=smitten+kitchen+cookbook">The Smitten Kitchen Cookbook</a>. This potato salad has pickled celery, grated hard-boiled eggs, and a mustardy dressing. If you're a pickle lover like me and prefer your potato salads mayo-free, this is something you should definitely try.<br />
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Wishing you all a happy and healthy 2013!<br />
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<a name='more'></a><b>Potato salad with pickled celery and hard-boiled egg</b><br />
Adapted from <a href="http://www.amazon.com/Smitten-Kitchen-Cookbook-Deb-Perelman/dp/030759565X/ref=sr_1_1?s=books&ie=UTF8&qid=1357075998&sr=1-1&keywords=smitten+kitchen+cookbook">The Smitten Kitchen Cookbook</a><br />
Serves 3-4<br />
<br />
<u>Pickled celery</u><br />
1/4 cup white wine vinegar (I used red wine vinegar for about 1 1/2 tbs of this)<br />
1/4 cup water<br />
1 tbs kosher salt<br />
1 1/2 tbs sugar<br />
2 celery stalks, thinly sliced at an angle<br />
<br />
<u>Vinaigrette</u><br />
2 tbs olive oil<br />
2 tsp whole-grain mustard<br />
1 tsp Dijon mustard<br />
2 tsp white wine vinegar or red wine vinegar<br />
1 small shallot, finely chopped<br />
<br />
<u>Salad</u><br />
1 lb. fingerling or other small potatoes, boiled until tender and cooled<br />
2 hard-boiled eggs<br />
Chopped parsley<br />
Crumbled bacon (optional)<br />
<br />
First, pickle the celery. Whisk together the vinegar, water, salt, and sugar in a small bowl until well combined. Add the celery and refrigerate mixture for about an hour.<br />
<br />
Halve or quarter the potatoes (depending on their size) and arrange them on a platter. Whisk together vinaigrette ingredients and drizzle over the potatoes. Grate the hard-boiled eggs with the large holes on a box grater and sprinkle over the salad. Top with pickled celery, parsley, and bacon, if using. </div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com5tag:blogger.com,1999:blog-7790451176649047990.post-40788544702765695552012-12-10T20:33:00.001-05:002012-12-10T20:33:10.264-05:00Pumpkin tart with cheesecake topping<div dir="ltr" style="text-align: left;" trbidi="on">
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Somehow, inexplicably, it is already December 10th, and I am just now getting around to telling you about the dessert I made for Thanksgiving. This pumpkin tart is from <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X">The Smitten Kitchen Cookbook</a> - it's got a gingersnap and graham cracker crust, pumpkin filling, and dollops of cheesecake batter swirled into the top - as you might suspect, it's pretty much the best pumpkin dessert ever. And as a bonus, it's really simple to make. No fussy pastry dough to roll out or fruit to chop. I'm glad I managed to post this in time for Christmas - if you're looking for something new to try during the holidays, this is definitely a recipe for you!<br />
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<a name='more'></a><b>Pumpkin tart with cheesecake topping</b><br />
Adapted from <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X">The Smitten Kitchen Cookbook</a><br />
Makes one 9- or 10-inch tart<br />
<br />
Crust:<br />
4 oz. gingersnap cookies, coarsely broken up<br />
3 oz. graham crackers<br />
4 tbs melted salted butter<br />
<br />
Cheesecake batter:<br />
4 oz. cream cheese, well softened<br />
3 tbs sugar<br />
1 large egg yolk<br />
<br />
Pumpkin filling:<br />
1 large egg<br />
1 large egg white<br />
1 1/4 cups pumpkin puree<br />
1/4 cup sugar<br />
1/4 cup brown sugar<br />
1/2 tsp salt<br />
3/4 tsp ground cinnamon<br />
1/4 tsp ground ginger<br />
1/4 tsp ground cloves<br />
A few gratings of fresh nutmeg<br />
1 cup heavy cream<br />
<br />
Special equipment: 9- or 10-inch tart pan with a removable bottom.<br />
<br />
Preheat oven to 425 deg F. Place gingersnaps and graham crackers in the bowl of a food processor and process until finely ground. Add the melted butter and pulse until the crumbs are moistened. Pour the crumb mixture into the tart pan and press the crumbs firmly into the bottom and up the sides of the pan. The recipe notes have a great trick for this - press the crumbs using the bottom and sides of a measuring cup. This really helps pack the crumbs onto the sides of the tart pan. Place the pan on a rimmed baking sheet and set aside.<br />
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Mix together cheesecake batter ingredients until smooth.<br />
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Make pumpkin filling: whisk the egg and egg white together until well mixed. Whisk in the pumpkin, sugars, salt, and spices. Gradually whisk in the cream and continue to whisk until filling is very well blended.<br />
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Pour the pumpkin filling into the tart pan. Dollop the cheesecake batter over the top of the tart and use a knife to swirl together the cheesecake batter and pumpkin filling. Bake tart for 10 minutes and then reduce oven temperature to 350 deg F. Bake tart for an additional 30-40 minutes, until a toothpick inserted into the center comes out clean.<br />
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Cool the tart completely on a rack. Refrigerate it if you would like to serve it cold rather than room temperature. Tart is best served on the day it is made.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com5tag:blogger.com,1999:blog-7790451176649047990.post-70572938870221693582012-12-01T12:33:00.000-05:002012-12-01T12:34:55.812-05:00White bean and Swiss chard pot pies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://smittenkitchen.com/">Smitten Kitchen</a> is my very favorite food blog, and I have been eagerly awaiting the release of the Smitten Kitchen Cookbook for many, many months. SK's recipes fit in well with my style of cooking, and I have always found the recipes to be reliable and very delicious - they're the kind of recipes that I'm comfortable cooking for guests without testing in advance. I finally got a copy of the cookbook a few weeks ago, and it is a delight. I know I'll be cooking out of this book for years to come. This pot pie recipe is the first one I tried from the book (it is <a href="http://smittenkitchen.com/blog/2012/10/pancetta-white-bean-and-swiss-chard-pot-pies/">also on the blog</a>). These pot pies take some time to make, but it is worth it - this is some seriously tasty vegetarian comfort food. The pastry is tender and incredibly flaky and the filling is flavorful and hearty. Given the time it takes to make these and the amount of butter in each serving, I'd say this is a once-in-a-while kind of recipe, but it is definitely worth trying. It's the perfect meal for a snowy weekend day like today.<br />
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p.s. Sorry there's no picture of the filling - once we dug in, we were too busy eating to think about taking a photo!<br />
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<a name='more'></a><b>White bean and Swiss chard pot pies</b><br />
Adapted from <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X">The Smitten Kitchen Cookbook</a><br />
Serves 4<br />
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<u>Pastry</u><br />
2 cups all-purpose flour<br />
1/2 tsp salt<br />
13 tbs cold unsalted butter, cut into small cubes<br />
6 tbs sour cream or Greek yogurt<br />
1 tbs white wine vinegar<br />
1/4 cup ice water<br />
1 egg, beaten with 1 tbs water, for egg wash<br />
<br />
<u>Filling</u><br />
2 tbs olive oil<br />
1 large onion, finely chopped<br />
1 large carrot, finely chopped<br />
1 large celery stalk, finely chopped<br />
Pinch of red pepper flakes<br />
Salt and freshly ground black pepper<br />
2 garlic cloves, finely chopped<br />
8-10 oz. Swiss chard, stems discarded and leaves thinly sliced<br />
3 tbs butter<br />
3 tbs all-purpose flour<br />
3 1/4 cups low-sodium vegetable broth (or chicken broth if you prefer)<br />
2 cups cooked white beans<br />
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Special equipment: 2-cup oven-proof bowls (I used French onion soup bowls)<br />
<br />
Make pastry:<br />
Combine flour and salt in the bowl of a food processor and pulse until well mixed. Add butter and pulse until mixture resembles coarse meal with a few pea-sized lumps of butter. In a small bowl, whisk together sour cream, vinegar, and ice water. Add this mixture to the food processor and pulse a few times until a rough dough forms. Turn the dough out onto a lightly floured work surface and knead a few times - just until dough comes together. Pat dough into a ball, flatten it a bit, wrap in plastic wrap, and refrigerate for 1 hour (or up to 2 days).<br />
<br />
Make filling:<br />
Heat 2 tbs olive oil in a large saucepan over medium heat. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt and cook until vegetables are softened and onions are turning golden brown, about 7-8 minutes. Add the garlic and cook for 1 minute. Add the Swiss chard and cook until leaves are wilted, about 2-3 minutes. Transfer vegetables to a bowl.<br />
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Wipe out the saucepan and melt the butter oven medium-low heat. Add the flour and whisk it into the butter until well combined. Cook mixture until golden brown, stirring constantly, about 2 minutes. Whisk in 1/2 cup broth and stir until mixture is combined. Repeat with another 1/2 cup broth. Repeat with 1 cup broth, and then again with all the remaining broth. Bring the mixture to a boil, stirring frequently, and then reduce to a simmer. Simmer sauce until it has thickened to a consistency like gravy, about 15 minutes, stirring occasionally. Season to taste with salt and black pepper. Remove filling from heat and stir in the vegetables and white beans.<br />
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Assemble and cook pot pies:<br />
Preheat oven to 375 deg F. Divide the filling between four 2-cup oven-proof bowls. Remove dough from fridge and divide into 4 equal pieces. Using a lightly floured rolling pin on a lightly floured work surface, roll each piece of dough into a circle that is about 1-2 inches wider than the diameter of your bowls. Whisk egg wash together and brush it lightly around the outside rim of the bowls. Drape a pastry round over each bowl, pressing it lightly to the bowl rim to adhere it to the egg wash. Brush the pastry all over with egg wash, and then cut vents in the lids to help steam escape (keep the vents small, they will expand as the pastry softens in the oven). Place bowls on a baking sheet, and wipe up any dripping egg wash.<br />
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Bake pot pies until crust is golden brown and filling is bubbly, about 30-35 minutes.<br />
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Leftover pot pies can be reheated in a 375 deg F oven - cover lids with foil if they are getting too brown.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com9tag:blogger.com,1999:blog-7790451176649047990.post-64596529541992417242012-11-18T21:49:00.000-05:002012-11-19T08:24:46.794-05:00Red lentil and pumpkin soup<div dir="ltr" style="text-align: left;" trbidi="on">
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I saw this recipe in the <a href="http://www.myrecipes.com/recipe/red-lentil-pumpkin-soup-50400000124423/">November issue of Cooking Light</a> and the lentil-pumpkin combination really appealed to me. I have always enjoyed lentil soup and the addition of pumpkin just seemed like it would work well. I ended up making this soup for dinner tonight and was really happy with it. This is a great soup for fall/winter - it's healthy, filling, and flavorful, and also happens to be quick and easy to make. The pumpkin adds creaminess and a hint of sweetness to the soup, and the spices are well balanced. The recipe uses mostly pantry ingredients, so this is something that you can easily whip up when you're looking for a warm satisfying meal on a winter night.<br />
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<b>Red lentil and pumpkin soup</b></div>
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Adapted from <a href="http://www.myrecipes.com/recipe/red-lentil-pumpkin-soup-50400000124423/">Cooking Light, November 2012</a></div>
<div style="text-align: left;">
Serves 4</div>
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<br /></div>
<div style="text-align: left;">
2 tsp canola oil</div>
<div style="text-align: left;">
1/2 large white or yellow onion, chopped</div>
<div style="text-align: left;">
2 medium cloves of garlic, minced</div>
<div style="text-align: left;">
4 cups vegetable broth</div>
<div style="text-align: left;">
1 cup dried small red lentils</div>
<div style="text-align: left;">
1 tsp ground cumin</div>
<div style="text-align: left;">
1/8 tsp ground red pepper </div>
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1/2 cup water</div>
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3/4 cup canned pumpkin</div>
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1 tbs grated peeled fresh ginger</div>
<div style="text-align: left;">
2 tbs fresh lemon juice</div>
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Salt and freshly ground black pepper</div>
<div style="text-align: left;">
Garnishes: plain yogurt, chopped cilantro</div>
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<br /></div>
<div style="text-align: left;">
Heat a medium (3 quart or so) pot over medium-high heat. Add canola oil to pan. Add onion and garlic and saute until soft and just beginning to turn golden, about 5-6 minutes. Add 3 cups broth, lentils, cumin, and red pepper to pot and bring to a boil. Reduce to a simmer, cover pot, and simmer until lentils are tender, about 10 minutes. Remove pot from heat and puree mixture with an immersion blender until smooth (or transfer to a regular blender). Return pureed mixture to a simmer over medium heat. Add remaining 1 cup broth, 1/2 cup water, pumpkin, ginger, and lemon juice and stir to combine. Cook for a few minutes until soup is fully heated through. Season soup to taste with salt and freshly ground black pepper. Ladle soup into bowls and top each serving with yogurt and chopped cilantro.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com5tag:blogger.com,1999:blog-7790451176649047990.post-7243792643936244922012-11-12T22:05:00.002-05:002012-11-12T22:05:54.897-05:00Cranberry sherbet<div dir="ltr" style="text-align: left;" trbidi="on">
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I like to keep a supply of cranberries in the freezer, mostly so that I can make th<span id="goog_2123167106"></span><span id="goog_2123167107"></span><a href="http://www.blogger.com/"></a>ese <a href="http://www.4seasonsoffood.com/2010/11/cranberry-pecan-caramel-bars.html">cranberry pecan caramel bars</a> any time I want. But during a recent freezer cleanout I discovered a couple bags of cranberries in there that had to be at least a year old, if not longer. Luckily cranberries do very well in the freezer so the quality of the berries was totally fine, but I figured I should use them soon. I ended up finding the perfect recipe in the <a href="http://www.myrecipes.com/recipe/cranberry-sherbet-tuile-cups-50400000124446/">November 2012 issue of Cooking Light</a>. You might not think to make frozen desserts during the fall and winter months, but I actually think a nice fruity sherbet is a perfect dessert after a hearty hot meal.<br />
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This sherbet is on the tart side, which I love. It's also a bit boozy, due to a tablespoon of liquor in the mix. Don't leave this out - it helps keep the sherbet from getting too hard in the freezer, and it gives you an opportunity to add another dimension to the flavor of the sherbet. With its gorgeous bright color and fresh flavor, this sherbet definitely adds some happiness to these dreary days!<br />
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<a name='more'></a><b>Cranberry sherbet</b><br />
Adapted from <a href="http://www.myrecipes.com/recipe/cranberry-sherbet-tuile-cups-50400000124446/">Cooking Light, November 2012</a><br />
Makes about 4 cups<br />
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1 1/2 cups water<br />
1/3 cup sugar<br />
3 tbs light corn syrup<br />
1/8 tsp salt<br />
12 oz. fresh cranberries<br />
1 tbs liquor of choice (the recipe suggests Chambord, I used Triple Sec)<br />
2 tsp fresh lime juice<br />
1/4 cup heavy cream<br />
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Combine water, sugar, corn syrup, and salt in a medium saucepan. Bring mixture to a boil and cook until sugar is fully dissolved, about 1 minute. Remove saucepan and place it in a large bowl or pan filled with ice water until mixture has cooled, stirring occasionally.<br />
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Place sugar mixture, cranberries, liquor, and lime juice in a food processor or blender and process until smooth. Strain mixture into a bowl, pressing on solids to extract as much juice as possible. Discard solids. Stir cream into bowl until well mixed. If the mixture is not very cold, refrigerate it until it is well chilled before proceeding.<br />
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Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to a freezer-safe container and freeze until firm, about 3 hours.<br />
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If sherbet is in the freezer for more than a few hours, it may become too hard to scoop. In this case, let it sit outside of the freezer for about 10 minutes, until it softens enough to be scoopable.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com5tag:blogger.com,1999:blog-7790451176649047990.post-54956477211530217852012-10-28T21:29:00.001-04:002012-10-28T21:29:18.333-04:00Broccoli rabe, sun-dried tomato, and Fontina frittata<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/64151174@N08/8133116960/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0128 by ranjanik1010, on Flickr"><img alt="IMG_0128" height="266" src="http://farm9.staticflickr.com/8195/8133116960_8caeb1c498.jpg" width="400" /></a></div>
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Andrew and I had some friends over for brunch today. It reminded me of how much I enjoy hosting brunch, mostly because I get an excuse to make some fun treats (today's big project was apple cider doughnuts - recipe coming soon!). However, treats alone don't make a meal. I personally enjoy savory brunch items more than sweet, and I made sure to include something eggy and relatively healthy in the menu along with the more indulgent items. A frittata is a great selection when serving brunch to a group - it comes together quickly and can be made ahead of time and served at room temperature. This frittata includes broccoli rabe and sun-dried tomatoes along with melty Fontina cheese. I loved this recipe - I especially enjoyed the flavor of the sun-dried tomatoes, and the texture of the eggs was perfect - tender and not at all dry. I need to cook recipes like this more often, whether or not we are having guests!<br />
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<a name='more'></a><b>Broccoli rabe, sun-dried tomatoes, and Fontina frittata</b><br />
Makes one 12-inch frittata<br />
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2 tsp olive oil<br />
8 oz. broccoli rabe, tough ends removed and stems, leaves, and florets cut into 1-inch pieces<br />
Salt and freshly ground black pepper<br />
12 large eggs<br />
3 tbs half-and-half<br />
3 oz. Fontina cheese, cut into 1/4-inch cubes<br />
1/4 cup oil-packed sun-dried tomatoes, drained and minced<br />
1 garlic clove, minced<br />
1/8 tsp red pepper flakes<br />
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Special equipment: 12-inch nonstick oven safe skillet<br />
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Bring a large pot of well-salted water to a boil. Add broccoli rabe and cook for 5 minutes, or until stems are just tender, then drain broccoli rabe and run under cold water until completely cool (or transfer to a bowl of ice water).<br />
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Preheat broiler. Heat olive oil in a 12-inch nonstick oven safe skillet over medium heat. Add broccoli rabe and 1/4 tsp salt and cook until rabe is just beginning to brown, about 6-8 minutes.<br />
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Meanwhile, whisk together eggs, half-and-half, 1/2 tsp salt, and 1/4 tsp pepper until well combined. Stir in cheese and sun-dried tomatoes.<br />
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Add garlic and red pepper flakes to the skillet and cook for 30 seconds, or until garlic is fragrant. Add egg mixture and cook, using a spatula to scrape the bottom of the skillet, until large curds form, about 2 minutes. Continue to cook without stirring for about 30 seconds.<br />
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Transfer skillet to the broiler and cook until frittata is puffed and browned in spots, and the center is just barely set, about 4 minutes. Remove skillet from the broiler and let stand for 5 minutes. Use a spatula to loosen frittata from skillet, then transfer it to a cutting board. Cut into wedges and serve.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com3tag:blogger.com,1999:blog-7790451176649047990.post-18294615796349841072012-10-17T20:47:00.002-04:002012-10-17T20:47:35.090-04:00Apple tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/64151174@N08/8095428654/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0072 by ranjanik1010, on Flickr"><img alt="IMG_0072" height="266" src="http://farm9.staticflickr.com/8183/8095428654_2b4fcb6486.jpg" width="400" /></a></div>
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A couple of weeks ago, I was lucky enough to meet Luisa Weiss, the author of one of my favorite food blogs - <a href="http://www.thewednesdaychef.com/">The Wednesday Chef</a>. She has written a memoir that recently came out, and her book tour brought her to Boston. One of the first recipes that I ever posted here was from Luisa's blog, and I was super excited to meet her. While I was at the reading, I realized that I hadn't cooked one of her recipes in a while, and I thought to myself that it would be fun to post about one of recipes from her book. So I kept that in mind as I was reading the book and made mental notes about the recipes I wanted to try.<br />
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In the meantime, my office decided to have an apple and pumpkin-themed baking contest. I decided to make this apple tart, which I found on <a href="http://smittenkitchen.com/blog/2007/11/simplest-apple-tart/">Smitten Kitchen</a>. The recipe originates with Jacques Pepin and Alice Waters, so I knew it had to be good. And I was also drawn in by the recipe's simplicity. Flour, sugar, salt, butter, and apples. Nothing else, no spices, just pure apple flavor and flaky pastry. The tart was lovely, as expected given the people who created it, and I won the presentation category of the baking contest! And then, when I finished Luisa's book this past weekend, I found that her adaptation of this very same tart recipe is in there, in one of the last chapters...so I ended up cooking a recipe from her book after all! Clearly, this recipe has made its way around the food world already, and I'm happy to promote it even more. I urge you to make this soon, before the fall is gone...<br />
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<a href="http://www.flickr.com/photos/64151174@N08/8095428452/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0075 by ranjanik1010, on Flickr"><img alt="IMG_0075" height="266" src="http://farm9.staticflickr.com/8195/8095428452_7f0f1c6e6d.jpg" width="400" /></a></div>
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<b>Apple tart</b></div>
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Adapted from <a href="http://smittenkitchen.com/blog/2007/11/simplest-apple-tart/">Smitten Kitchen</a> and <a href="http://www.amazon.com/dp/0670025380">My Berlin Kitchen</a></div>
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Makes one 10-inch tart</div>
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For dough:</div>
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1 cup all-purpose flour</div>
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1/2 tsp sugar</div>
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1/8 tsp salt</div>
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6 tbs cold unsalted butter, cut into 1/2-inch pieces</div>
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3 1/2 - 4 1/2 tbs ice water</div>
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Filling:</div>
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2 lbs. apples (I used Cortland, use something that will hold its shape when cooked), peeled, cored, and thinly sliced (keep peels and cores)</div>
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2 tbs unsalted butter, melted</div>
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3 tbs sugar</div>
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Glaze:</div>
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1/2 cup sugar</div>
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In the bowl of a food processor, pulse flour, sugar, and salt to mix. Add butter and pulse until mixture looks like coarse meal, with some pea-sized chunks of butter. Drizzle in 3 1/2 tbs water and pulse until dough just holds together when squeezed (you may need to add one more tbs of water to get the dough to hold together). Transfer dough to a work surface and knead 3-4 times (no more) to bring dough together. Pat dough into a ball and shape into a 4-inch disk. Wrap in plastic and refrigerate for at least 30 minutes. After dough has chilled, transfer it to a lightly floured work surface. Use a lightly floured rolling pin to roll the dough into a 14-inch circle. Be sure to lift the dough and sprinkle the work surface with more flour from time to time to keep the dough from sticking. Trim any ragged edges and transfer dough to a parchment-lined baking sheet.</div>
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Preheat oven to 400 deg F. Arrange apples in a ring 2 inches from the edge of the dough, overlapping apple slices as you go. Continue until you cover the dough surface (except the outer 2 inches). If you have more apples, add a second layer. Fold the dough edge in to cover the apples, pleating the dough as you work around the tart.</div>
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Brush melted butter all over the apples and crust, and sprinkle apples and crust with 3 tbs sugar. Bake tart in the center of the oven until the apples are soft and brown in spots, and the tart is golden brown. Rotate tart every 15 minutes for even browning.</div>
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While tart bakes, put reserved apple peels and cores in a small saucepan with 1/2 cup sugar. Add just enough water to cover and simmer the mixture for 30 minutes. Strain syrup and return to saucepan. Simmer until syrup has reduced and thickened.</div>
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When tart is done baking, transfer it to a cooling rack. Cool for at least 15 minutes, then brush glaze over apples and serve. (Note: you will probably have extra glaze, which can be reserved for another use).</div>
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Tart is best on the day it is made, but leftovers can be heated in a 350 deg F oven to re-crisp the crust.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com2tag:blogger.com,1999:blog-7790451176649047990.post-30577914778920515722012-10-07T22:22:00.000-04:002012-10-07T22:22:08.408-04:00Pasta with roasted broccoli, olives, and Pecorino<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/64151174@N08/8065180248/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0057 by ranjanik1010, on Flickr"><img alt="IMG_0057" height="266" src="http://farm9.staticflickr.com/8172/8065180248_4082d749ab.jpg" width="400" /></a></div>
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My shopping habits at the farmers' market have changed quite a bit over the last two years. Two years ago, I would eagerly buy anything I hadn't tried before - heirloom tomatoes! fresh shell beans! celery root! - because I was so excited by all the variety. Now, I've tried almost everything at least once, and I know what I like best and what's most convenient for the amount of time I have available for cooking. I know that celery root just isn't my favorite, fresh shell beans are kind of a pain, and that while heirloom tomatoes are fantastic, regular tomatoes are pretty great too and are a lot better for my budget. This year, I've also found myself enjoying broccoli much more than I used to. In 2010, I posted about how <a href="http://www.4seasonsoffood.com/2010/08/broccoli-with-mustard-seeds-and.html">broccoli is kind of boring</a>, but I feel differently now. I love the way broccoli soaks up sauce and the texture it has after being stir-fried or roasted.<br />
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For dinner tonight, I decided to make a pasta salad of sorts, combining rotini with roasted broccoli and shallots, garlic, olives, and pecorino cheese. It was a tasty and enjoyable meal, definitely far from boring!<br />
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<a href="http://www.flickr.com/photos/64151174@N08/8065179483/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0062 by ranjanik1010, on Flickr"><img alt="IMG_0062" height="266" src="http://farm9.staticflickr.com/8322/8065179483_6029691d2d.jpg" width="400" /></a></div>
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<b>Pasta with roasted broccoli, olives, and Pecorino</b></div>
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Makes 4-6 servings</div>
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<i>I imagine that anchovies would be a great addition to this, although I didn't try it. If you want to add them, I suggest chopping up a couple fillets and sauteing them with the garlic.</i></div>
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12 oz. rotini (I used whole wheat)</div>
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20 oz. broccoli, florets cut into small pieces, stems peeled and cut into 1/4-inch slices</div>
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4 shallots, peeled and halved lengthwise</div>
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Olive oil</div>
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3 large cloves of garlic, minced</div>
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1/2 cup pitted kalamata olives, chopped</div>
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1/2 tsp red pepper flakes (or to taste)</div>
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1 cup coarsely grated Pecorino cheese</div>
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Salt</div>
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Preheat oven to 400 deg F. Toss broccoli and shallots with a splash of olive oil and spread onto a sheet pan. Roast vegetables in preheated oven for about 20 minutes, until broccoli is crisp-tender and browned in spots, and shallots are tender. Remove vegetables from oven and roughly chop shallots.</div>
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While vegetables roast, bring a large pot of well-salted water to a boil. Add pasta and cook until al dente, then drain, reserving 1 cup of cooking water. </div>
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After draining pasta, heat a small splash of olive oil in the pasta pot. Add garlic and saute for 1 minute. Remove pot from heat and stir in pasta, broccoli, shallots, olives, red pepper flakes, and Pecorino. Season with salt to taste. Serve warm or at room termperature.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com7tag:blogger.com,1999:blog-7790451176649047990.post-7662732978337289712012-09-20T20:38:00.000-04:002012-09-20T20:38:59.071-04:00Black pepper-sesame paste<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/64151174@N08/8007730953/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0014 by ranjanik1010, on Flickr"><img alt="IMG_0014" height="266" src="http://farm9.staticflickr.com/8444/8007730953_22c7b9f98c.jpg" width="400" /></a></div>
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So, it's been about 10 days since my last post...To tell you the truth, blogging hasn't been at the top of my priority list lately. I'm still cooking a lot, but I haven't felt like taking the time to measure all my ingredients, take notes as I cook, and prep photos. I guess I've just been wanting to cook in a more casual way recently. I don't want to post recipes unless I know for sure that they are reliable, so my throw-together meals never end up on the blog, even if they taste awesome.<br />
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Another aspect to my blogging less often is this: when I was in grad school, I was feeling a lot of uncertainty about my career path, along with a bit of unhappiness about my research job, and I think that blogging helped me to find the satisfaction that I wasn't getting from my job. And now...I love my new job, I really do. I'm very happy and my life in general has been feeling very fulfilling, and my priorities have shifted.<br />
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I've been thinking a lot about the role this blog plays in my life, and the bottom line is that it's supposed to be fun. So, I have decided that I am going to continue blogging, but I'm only going to post when I really feel like it - I'm not going to worry about whether I'm posting regularly or often, I'm just going to do it when I want to. I really hope you'll still read the new posts, whenever they end up happening...<br />
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And I do have a recipe for you today. I've been loving the flavor of black pepper lately and have been really amping up how much I use in my cooking. I created this particular paste with some inspiration from <a href="http://www.amazon.com/Hot-Sour-Salty-Sweet-Southeast/dp/1579651143">Hot Sour Salty Sweet</a>, and some inspiration from <a href="http://www.101cookbooks.com/">Heidi Swanson</a>. It's got a deep toasty flavor from the sesame seeds and aromatic notes as well as heat from the black pepper. Garlic, cilantro, and soy sauce round out the flavors. I think this would make a great sauce for almost any stir fry, and would also be a nice rub for meat.<br />
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<a name='more'></a><b>Black pepper-sesame paste</b><br />
Makes a scant 1/2 cup<br />
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<i>The black sesame seeds add a deeper flavor than white ones, not to mention the striking color. I like the texture of cilantro stems here, but you could use leaves if you want.</i><br />
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1/4 cup toasted black sesame seeds<br />
1 tbs black peppercorns<br />
3 medium cloves garlic, peeled<br />
2 tbs roughly chopped cilantro stems<br />
2 tbs soy sauce<br />
1 tbs water<br />
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In a small food processor or grinder, process all ingredients together until a coarse paste forms. To use as a stir fry sauce, paste can be thinned out further with water if desired.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com6tag:blogger.com,1999:blog-7790451176649047990.post-68690998001050403632012-09-10T21:30:00.000-04:002012-09-10T21:33:07.126-04:00Creamed corn with garam masala butter<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/64151174@N08/7974639844/" style="margin-left: 1em; margin-right: 1em;" title="IMG_9288 by ranjanik1010, on Flickr"><img alt="IMG_9288" height="266" src="http://farm9.staticflickr.com/8318/7974639844_fd48c006d8.jpg" width="400" /></a></div>
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You guys. Between my <a href="http://www.4seasonsoffood.com/2012/08/hummus-with-smoked-paprika-butter-and.html">recent hummus post</a> and this one, I have come to a very important conclusion - everything tastes better when spiced butter is poured on top. That might sound obvious to you, but if you need some convincing, I highly encourage you to try this recipe. Now, I tend to think that fresh summer corn is perfection all on its own, but it turns out that it's even better with garam masala butter. This recipe is perfect for September, when fresh corn is still in season but temperatures are cooling off a bit. The creamy corn and Indian spices are comforting and warming, exactly right for fall.<br />
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p.s. It just occurred to me after publishing this post that the garam masala butter would be amazing on mashed potatoes. I'll try it and report back!<br />
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<a name='more'></a><b>Creamed corn with garam masala butter</b><br />
Adapted from <a href="http://www.bonappetit.com/recipes/2012/08/creamed-corn-with-garam-masala-butter">Bon Appetit</a><br />
Serves 4<br />
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<i>I used a commercial garam masala blend rather than making my own - it's much easier that way. You can find garam masala in Indian grocery stores. However, if you'd like to make your own, check out the <a href="http://www.bonappetit.com/recipes/2012/08/creamed-corn-with-garam-masala-butter">original recipe</a>.</i><br />
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5 ears of corn, husked<br />
3 tbs unsalted butter, divided<br />
1/4 cup finely chopped onion<br />
2 small garlic cloves, minced<br />
1/2 tsp kosher salt plus more to taste<br />
3/4 tbs garam masala (see headnote)<br />
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Cut kernels from corn into a large bowl. Use the back of a knife to scrape the juices and pulp from the cobs into the bowl. Transfer half the kernels and 1/4 cup water into a blender or food processor. Blend until smooth.<br />
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Melt 1 tbs butter in a large pan over low heat. Stir in onion, garlic, and 1/2 tsp salt. Cover pan and cook until onion is soft and translucent, stirring frequently, about 10 minutes. Do not let onions brown. When onion is done cooking, stir in pureed corn and corn kernels. Cook, stirring occasionally, for 10 minutes. Season corn with salt to taste and transfer to a serving bowl.<br />
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In a small saucepan, melt remaining 2 tbs butter over medium heat. Add garam masala and a pinch of salt. Whisk butter until fragrant, about 15 seconds. Pour butter over creamed corn and serve.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com3tag:blogger.com,1999:blog-7790451176649047990.post-63546696144727998192012-09-03T15:56:00.000-04:002012-09-03T15:56:31.163-04:00Tomato chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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The last couple weekends have been filled with family time - Andrew and I spent last weekend at the Cape with some of my family, and we were at my cousin's wedding last night in Boston. My family is a lot of fun, so I'm always happy to have the chance to spend time with them. Getting to eat homemade Indian food makes it all the better. Family recipes are one of my favorite sources for blog inspiration. I love trying new recipes in general, but it's extra special to learn how to make a family favorite. When we were at the Cape, my mom made a batch of her tomato chutney one day. After snacking on it all afternoon, I decided that I needed to learn how to make it, and that I had to do it while tomatoes were still in season. My parents were staying at our apartment this past weekend because of the wedding, so I had the chance to go to the farmers' market with my mom and pick out some gorgeous tomatoes for this dish. She taught me how to make it, and the batch she made disappeared pretty fast! Good thing I know how to make it myself now so I can whip it up whenever I want. This chutney is absolutely addictive with bread, crackers, and cheese, and as my mom says, a glass of wine makes it even better!<br />
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<b>Tomato chutney</b><br />
Recipe from my mom<br />
Makes about 2 cups<br />
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<i>Asafoetida powder can be found at Indian grocery stores. You can omit it if you can't find it. If yours smells very strong, use 1/4 tsp, otherwise use 1/2 tsp. This chutney is spicy, but the heat is part of what gives it character. You can reduce the chile powder a bit if you want but don't omit entirely. Serve this chutney with bread or crackers. It also goes very well with cheese, particularly feta, goat cheese, or brie.</i><br />
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2 lb. tomatoes, chopped<br />
8 oz. red onions, finely chopped<br />
3 tbs plus 1 tsp extra-virgin olive oil<br />
1 1/2 tsp black mustard seeds<br />
1/8 tsp turmeric<br />
1/4 - 1/2 tsp asafoetida powder (see headnote)<br />
Salt<br />
1 1/2 tsp chile powder<br />
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Heat 3 tbs olive oil in a large pan over high heat. When oil is hot, add mustard seeds. When seeds begin to pop, add chopped onions and reduce heat to medium. Add turmeric, asafoetida, and 1/4 tsp salt. Cook onions until very soft, about 7-8 minutes. Add tomatoes, chile powder, and 1 tsp salt. Cook until tomato water has evaporated and chutney is very thick, about 25 minutes, stirring often. Remove pan from heat and stir in 1 tsp olive oil. Taste chutney and add more salt if necessary. Serve with bread, crackers, and cheese. </div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com5tag:blogger.com,1999:blog-7790451176649047990.post-67593990264581927222012-08-28T22:09:00.000-04:002012-08-28T22:09:57.925-04:00Hummus with smoked paprika butter and za'atar<div dir="ltr" style="text-align: left;" trbidi="on">
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I love recipes like this that take something standard (hummus) and elevate it to a new level by adding something unexpected that I never would have thought of (smoked paprika butter!). Also, although I usually focus on vegetable recipes for this blog, it's nice to sometimes make something with pantry ingredients. Especially because I was out of town over the weekend and didn't make it to the farmers' market. I do wish I had fresh summer veggies (especially corn and tomatoes) around, but this hummus definitely distracted me from their absence! I really loved this - the hummus is super creamy, the smoked paprika butter adds richness and spice, and the za'atar adds wonderful flavor. I found this recipe in <a href="http://www.foodandwine.com/recipes/hummus-with-smoked-paprika-butter-and-zaatar">Food & Wine</a>, and according to the headnote, the chef that created it (Sameh Wadi) makes several other hummus variations at his restaurant Saffron. After tasting this one, I definitely want to try them all!<br />
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<b>Hummus with smoked paprika butter and za'atar</b></div>
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Adapted from <a href="http://www.foodandwine.com/recipes/hummus-with-smoked-paprika-butter-and-zaatar">Food & Wine</a></div>
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Makes just under 3 cups</div>
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<i>If you want to save time and use canned chickpeas, you will need about 2 3/4 cups.</i></div>
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1 cup dried chickpeas, soaked overnight, drained, and rinsed</div>
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1 large garlic clove, peeled</div>
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1 1/2 tbs fresh lemon juice</div>
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1/4 cup extra-virgin olive oil</div>
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2/3 cup tahini</div>
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Salt</div>
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1/2 stick (4 tbs) unsalted butter</div>
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1/2 tsp sweet smoked paprika</div>
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1/4 tsp hot smoked paprika</div>
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1 tsp za'atar (Middle Eastern spice blend)</div>
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In a medium pot, cover chickpeas with 4 inches of water and bring to a boil. Reduce to a simmer and cook until chickpeas are very tender, about 1 hour, skimming foam occasionally. Reserve 2/3 cup of the cooking liquid and drain chickpeas. Rinse chickpeas with cold water to cool. </div>
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Combine chickpeas, reserved cooking liquid, garlic, and lemon juice in the bowl of a food processor. Process until smooth. Add olive oil and tahini and process until very smooth and creamy. Season hummus with salt and transfer to a platter, making deep indentations in hummus with the back of a spoon.</div>
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In a small saucepan, melt butter over medium heat. Cook butter until it just begins to brown (watch carefully). Add paprikas and cook for 1 minute (remove from heat immediately if butter begins to burn). Pour the butter into a heatproof cup or small bowl and let the solids settle to the bottom. Drizzle the clear butter (discarding solids) on the hummus and sprinkle with za'atar. Serve with bread, crackers, or pita.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com5tag:blogger.com,1999:blog-7790451176649047990.post-33986093217135148312012-08-20T21:49:00.004-04:002012-08-20T21:49:51.311-04:00Tomato and corn pie<div dir="ltr" style="text-align: left;" trbidi="on">
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I generally feel that summer is a time for simple food. Life moves at a leisurely pace during the summer months (relatively speaking), and the seasonal produce doesn't need a lot of manipulation to taste awesome. But every once in a while, I get the urge to make something elaborate, something that will show off summer vegetables in a special way. This tomato and corn pie does just that. I have actually been wanting to make this recipe since 2009, ever since it was posted on <a href="http://smittenkitchen.com/blog/2009/08/tomato-and-corn-pie/">Smitten Kitchen</a>. Somehow three years went by, and though the recipe crossed my mind often, I never got around to making it. I finally got my act together and gave it a try this past weekend, and I can't believe I waited this long! This recipe combines fresh tomatoes and corn with herbs and cheddar cheese, and encases it all in a flaky crust. It's really wonderful, ideal for a special summer dinner. I'd say it's perfect to serve to guests, except for the fact that you're not going to want to share...</div>
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<a name='more'></a><b>Tomato and corn pie</b><br />
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Adapted from <a href="http://smittenkitchen.com/blog/2009/08/tomato-and-corn-pie/">Smitten Kitchen</a></div>
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Makes one 9-inch pie</div>
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<i>The pie might be quite wet when you first cut into it. If so, pour off (or drain with paper towels) any excess liquid after cutting the first slice. Also, the original recipe calls for peeling the tomatoes. I didn't bother with this step and the peels in the final product didn't bother me. If you want to peel the tomatoes, cut an X in the bottom of each tomato and drop into a pot of boiling water for 10 seconds. Immediately transfer tomatoes to a bowl of ice water to cool. Peels should come off easily.</i></div>
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1 cup all-purpose flour</div>
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1 cup whole wheat flour (or all-purpose)</div>
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1 tbs baking powder</div>
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1 3/4 tsp salt, divided</div>
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6 tbs cold unsalted butter, cut into small cubes, plus 2 tsp melted unsalted butter</div>
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3/4 cup whole milk</div>
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1/3 cup mayonnaise</div>
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2 tbs fresh lemon juice</div>
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1 3/4 pounds plum tomatoes, cut crosswise into 1/4-inch slices, seeds removed</div>
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Kernels from 3 ears corn</div>
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2 tbs finely chopped fresh basil</div>
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1 tbs finely chopped scallions</div>
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1/4 tsp freshly ground black pepper</div>
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7 oz. coarsely grated sharp cheddar cheese</div>
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Place a rack in the center of the oven and preheat oven to 400 deg F.</div>
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Combine flour, baking powder, and 3/4 tsp salt in the bowl of a food processor. Pulse ingredients together until well mixed. Add cold cubed butter and pulse until mixture resembles coarse meal. Pour milk evenly over the top and pulse until mixture just comes together into a dough.</div>
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Gather dough into a ball and transfer to a well-floured surface. Cut dough into 2 equal pieces. Wrap one piece in plastic wrap and place in the fridge. Using a well-floured rolling pin, roll out the other piece of dough into a 12-inch round. Gently transfer dough to a 9-inch pie dish and trim overhang.</div>
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Whisk together mayonnaise and lemon juice until well blended. Arrange half of tomato slices in the pie dish, slightly overlapping slices. Sprinkle half of corn over tomatoes. Sprinkle 1 tbs basil, 1/2 tbs scallions, 1/2 tsp salt, 1/8 tsp pepper and half of grated cheese over the top. Repeat layering with the remaining tomatoes, corn, basil, scallions, salt and pepper. Pour lemon-mayonnaise mixture over the filling and top with the remaining grated cheese.</div>
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Remove second piece of dough from the fridge and roll it out to a 12-inch round. Place dough over the filling. Tuck any overhang under the edges of the bottom crust and pinch to seal. Cut four slits into the top crust and brush with 2 tsp melted butter.</div>
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Bake pie until crust is golden brown and filling is bubbling, about 35 minutes. Transfer to a rack to cool. Serve warm.</div>
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Leftover pie can be stored in the fridge (drain excess liquid before storing - see headnote). Reheat in a 350 deg F oven until filling is warmed through. If crust starts to get too dark during reheating, cover with foil. </div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com6tag:blogger.com,1999:blog-7790451176649047990.post-10681861096105391502012-08-12T22:45:00.000-04:002012-08-12T22:45:06.123-04:00Tomatoes stuffed with roasted peppers, tuna, capers, and olives<div dir="ltr" style="text-align: left;" trbidi="on">
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My first week at the new job went very well - it was somewhat overwhelming, of course, meeting new people and getting oriented to the projects that I'll be working on. But overall, I feel like I've already learned a lot and I'm definitely excited about the work! I think the hardest thing was adjusting to a full-time work schedule again - I was surprised at how little energy I had for cooking when I got home each day. I'm sure I'll get used to the schedule soon enough, but for this week I made a meal plan to make things a bit easier. As I made the plan, I made sure to pick out a couple recipes from my <a href="http://www.amazon.com/The-Book-Middle-Eastern-Food/dp/0375405062">new Middle Eastern cookbook</a> to try.<br />
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This stuffed tomato recipe is perfect for this time of year, when the tomatoes are so great. It's a Tunisian recipe, and it's wonderful. The tomatoes are stuffed with roasted red peppers, tuna, capers, and olives. Add in some garlic, parsley, and a chile pepper, and I'm sure you can imagine how flavorful this is!<br />
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<a name='more'></a><b>Tomatoes stuffed with roasted peppers, tuna, capers, and olives</b><br />
Adapted from <a href="http://www.amazon.com/The-Book-Middle-Eastern-Food/dp/0375405062">The New Book of Middle Eastern Food</a><br />
Serves 4<br />
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3 red bell peppers<br />
4 large beefsteak tomatoes<br />
Salt<br />
5 oz. canned tuna, preferably canned in olive oil, drained and flaked (about 1/2 cup tuna)<br />
2 tbs capers<br />
1/4 cup chopped Kalamata olives<br />
Juice of 1/2 lemon<br />
2 tbs chopped parsley<br />
2 cloves garlic, minced<br />
1 small hot chile pepper, chopped<br />
1/2 cup cooked bulgur wheat (or another grain of your choice, such as rice)<br />
Freshly ground black pepper<br />
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Roast (at about 450 deg F), broil, or grill peppers until the skins are blistered and blackened in spots. Transfer peppers to a brown bag or tupperware container and close container to let peppers steam. After about 15 minutes, peel peppers and remove seeds and membranes. Chop peppers.<br />
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Cut a small circle around the stem end of each tomato and cut out a cap. Use a teaspoon to scoop out the tomato pulp and seeds (reserve these for another use if you want). Sprinkle the hollowed out tomatoes with salt and set them upside down on a rack set over a pan to drain for 20 minutes.<br />
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While tomatoes drain, preheat oven to 350 deg F. Stir together chopped roasted peppers, tuna, capers, olives, lemon juice, parsley, garlic, chile pepper, and bulgur wheat. Season to taste with salt and freshly ground black pepper.<br />
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When tomatoes are finished draining, fill them with tuna mixture and set the caps back on the tomatoes. Place tomatoes in a baking pan and bake until they are tender but still holding their shape, about 20 minutes.</div>
</div>Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com4tag:blogger.com,1999:blog-7790451176649047990.post-37551930801579344372012-08-03T06:00:00.000-04:002012-08-05T14:11:26.497-04:00Zucchini fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been keeping a bit of news from you - I start a new job on Monday! My time off (aka "funemployment") is officially coming to an end. I'm ready for it though - the job is in public health, which is a field I have been wanting to enter for a while, and I'm really excited about it. Anyway, I bring this up because even though I sometimes wonder if I have too many cookbooks, I still bought myself two more to celebrate getting the job offer. One of these was Claudia Roden's <a href="http://www.amazon.com/The-Book-Middle-Eastern-Food/dp/0375405062">The New Book of Middle Eastern Food</a>. Ever since our <a href="http://www.4seasonsoffood.com/2012/07/turkish-inspired-zucchini-yogurt-spread.html">trip to Turkey</a>, I've been very interested in exploring the food of the Middle East, particularly the mezes.<br />
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The first recipe I decided to try was for Turkish zucchini fritters. Shredded zucchini and onion are mixed with herbs and feta cheese to make the batter, and then the fritters are pan fried. These fritters have a thin crisp crust, but are very soft and melty on the inside, due to the cheese. I especially love the addition of mint to the batter. For those of you looking for new ways to use up a bumper crop of zucchini, give this a try!<br />
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<a name='more'></a><b>Zucchini fritters</b><br />
Adapted from <a href="http://www.amazon.com/The-Book-Middle-Eastern-Food/dp/0375405062">The New Book of Middle Eastern Food</a><br />
Makes about 10 fritters<br />
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<i>Do not make this batter ahead of cooking time. The vegetables will continue to release water and the batter will get soggy. </i><i>These cakes are very flavorful and can be served plain, or with a dollop of Greek yogurt. If you'd like to jazz up the yogurt a bit, stir in a crushed garlic clove and let it sit for a while to absorb the flavor, or sprinkle with fresh dill. </i>
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1 lb. zucchini, coarsely grated.<br />
1/2 large onion (about 5.5 oz.) coarsely grated<br />
Salt<br />
3 tbs chopped fresh mint<br />
2 tbs chopped fresh parsley<br />
Pinch of red pepper flakes<br />
7 oz. crumbled feta cheese<br />
Freshly ground black pepper<br />
3 eggs<br />
3 tbs chickpea flour (or all-purpose)<br />
Oil for cooking (I used peanut oil)<br />
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For serving: Greek yogurt<br />
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Combine grated zucchini and onion with a large pinch of salt in a colander. Mix well and let sit for 20 minutes to let the vegetables release liquid. Squeeze as much water as possible out of the vegetables (you can squeeze one handful at a time, or else place the veggies in a clean dishcloth and wring it out).<br />
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Preheat oven to 200 deg F. Combine drained vegetables with mint, parsley, red pepper flakes, feta cheese, and a few grinds of pepper. In a small bowl, beat together the egg and flour until well combined. Stir egg mixture into the zucchini mixture.<br />
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Heat a large heavy skillet (preferably cast iron) over medium heat. Add enough oil to coat the bottom of the skillet. Add batter in 1/4-cup scoops to the pan and flatten the cakes with a spatula. Cook until browned, about 3 minutes per side. Transfer finished fritters to a baking sheet and keep them in the oven to stay warm while you cook the rest.<br />
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Leftover fritters can be stored in the fridge for a couple days. Reheat in a 350 deg F oven until they are warmed through and the outside is crispy again.</div>
</div>Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com7tag:blogger.com,1999:blog-7790451176649047990.post-84259437954630350182012-07-30T21:04:00.000-04:002012-07-30T21:04:13.266-04:00Arugula, nectarine, and blueberry salad<div dir="ltr" style="text-align: left;" trbidi="on">
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It's hard to beat the fruit at this time of year, isn't it? Although I'm tempted by pretty much everything the market has to offer, blueberries, peaches, and nectarines are the staples that I buy every week. Usually I eat the fruit plain, but today I decided to use it in a nice summery salad. I used arugula for the base because I like how its peppery bite pairs with sweeter ingredients, and threw in a handful of blueberries. I decided to add nectarines which weren't quite ripe because I wanted them to be a bit crunchy, with a sweet-tart flavor. Blue cheese complemented the fruit perfectly, and toasted walnuts added some crunch. With its combination of sweet and savory flavors, this salad was a nice addition to our dinner and really took advantage of the gorgeous summer fruit and greens.
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<b>Arugula, nectarine, and blueberry salad</b><br />
Serves 3-4<br />
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<i>Feel free to adjust proportions to your preference, and to substitute other fresh fruit for the berries and nectarines if you'd like.</i>
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1 bunch arugula (about 4.5 oz.), stems removed, leaves torn into medium pieces<br />
2 medium nectarines (use nectarines that are just shy of ripe and are still slightly crisp), cut into bite-size pieces<br />
1/3 cup blueberries<br />
1/2 cup crumbled blue cheese<br />
1/3 cup chopped toasted walnuts<br />
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For serving: good quality extra-virgin olive oil and balsamic vinegar<br />
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Toss all ingredients together in a salad bowl. Separate into individual portions and drizzle each bowl with olive oil and balsamic vinegar just before serving.</div>
</div>Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com4tag:blogger.com,1999:blog-7790451176649047990.post-43646360465890771662012-07-24T11:12:00.002-04:002012-07-24T11:13:47.649-04:00Grilled summer squash with garlic, anchovies, and capers<div dir="ltr" style="text-align: left;" trbidi="on">
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I went to New York City last weekend to visit some family and friends. Before I left, I grabbed a tupperware of leftover pasta, and at the last minute, added some of this grilled summer squash to the container. Let me tell you, I was pretty excited about the gourmet lunch I was going to eat on the bus ride to the city. However, as soon as I boarded the bus and settled in my seat, I realized that while my lunch would certainly be delicious, it was also the smelliest possible thing I could have chosen to bring with me on a bus. Garlic and anchovies? Seriously, what was I thinking? I didn't dare open the container while I was on the bus and ended up waiting till about 3pm to eat it. Not all food is bus-appropriate - lesson learned.<br />
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Anyway, as long as you're not planning on eating this in an enclosed space with very little air circulation, you should give it a try! It's delicious, and would make a perfect side dish for a summer party or cookout. I love the flavor of grilled vegetables, and the dressing here makes this something special.<br />
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<b>Grilled summer squash with garlic, anchovies, and capers</b><br />
Adapted from <a href="http://www.foodandwine.com/recipes/grilled-summer-squash-with-bagna-cauda-and-fried-capers">Food and Wine</a><br />
Serves 4<br />
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3 tbs extra-virgin olive oil, plus more for brushing.<br />
3 tbs capers, roughly chopped<br />
4 small anchovy fillets, minced<br />
3 garlic cloves, minced<br />
2 lb summer squash or zucchini, thinly sliced lengthwise (aim for slices somewhere between 1/8-inch to 1/4-inch thick)<br />
Salt<br />
Freshly ground black pepper<br />
Grated zest and juice of 1/2 lemon<br />
3 tbs chopped flat-leaf parsley<br />
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In a small saucepan, heat 3 tbs olive oil over moderately low heat. Add the garlic and anchovies and cook until garlic is golden, about 10 minutes, stirring frequently. Add the capers and cook for 2 more minutes. Remove pan from heat and set aside.<br />
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Light a grill or heat a grill pan over high heat. Brush summer squash with olive oil and grill over high heat until squash is just tender and lightly charred, turning once, about 2-3 minutes per side. Transfer squash to a serving dish.<br />
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Add lemon zest and lemon juice to the anchovy dressing. Season to taste with salt and pepper (it probably won't need salt due to the anchovies and capers). Drizzle dressing over the squash and sprinkle with parsley. Serve warm or at room temperature.<br />
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Leftovers can be stored in the fridge for a couple days. Bring to room temperature before serving.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com9tag:blogger.com,1999:blog-7790451176649047990.post-84181825471498655382012-07-17T21:40:00.000-04:002012-12-17T21:16:26.864-05:00Grilled vegetables with Malaysian vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
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My cast iron grill pan has been getting a lot of use this summer. We don't own a real grill, so we have to make do with the grill pan until we move somewhere with outdoor space. Luckily, the grill pan makes nice grill marks and actually imparts a pretty decent smoky flavor. It's perfect for recipes like this (although of course, if you have a real grill, you can definitely use it!). Here, eggplant, corn, and green beans get grilled to perfection and tossed with handfuls of herbs and a zingy Malaysian vinaigrette. The dish is simple and super flavorful, and takes advantage of summer's wonderful fresh veggies and herbs.<br />
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p.s. My blog turns two years old tomorrow! Unfortunately, I don't have my act together enough to plan and write a special post for my blog's birthday. So I'll just say yay! Happy birthday to Four Seasons of Food! Thank you to everyone who has stopped by, commented, or tried one of my recipes. You keep me motivated to continue posting, and I hugely appreciate your support.<br />
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<b>Grilled vegetables with Malaysian vinaigrette</b><br />
Adapted from <a href="http://www.bonappetit.com/recipes/2012/07/grilled-vegetable-and-rice-salad-with-fish-sauce-vinaigrette">Bon Appetit</a><br />
Serves 5<br />
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I'm giving instructions for using a cast iron grill pan on the stovetop, because that's how I made the recipe. You can certainly use a charcoal or gas grill if you have one, although the timing may be different than what I write here. Also, feel free to experiment with other vegetables if you'd like. Keep the eggplant in though - it gets such great smoky flavor after being grilled, and works beautifully with the vinaigrette.<br />
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2 ears of corn, shucked<br />
8 oz. slender green beans, trimmed<br />
1 lb. small eggplants, cut lengthwise into 3/4-inch slices<br />
Canola oil or vegetable oil<br />
1 medium garlic clove, minced<br />
1 tsp brown sugar (packed)<br />
1 hot red chile pepper, chopped<br />
Salt<br />
2 tbs fish sauce<br />
1 tbs freshly squeezed lime juice<br />
1 1/2 cups loosely packed fresh basil, roughly chopped<br />
1/2 cup loosely packed cilantro leaves, roughly chopped<br />
(I think some fresh mint would also be nice if you want to substitute it for some of the basil/cilantro)<br />
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Heat a cast iron grill pan and grill press over high heat, and brush with oil. Place green beans on grill pan and cover with grill press. Grill until crisp-tender and charred in spots, about 8 minutes, turning beans occasionally. Transfer beans to a cutting board. Place eggplant slices on grill pan and cover with grill press. Grill until tender but not mushy, about 5 minutes, flipping slices once. Transfer eggplant slices to the cutting board. Place corn on the grill and cook until charred in spots, about 10-15 minutes, turning often. While corn cooks, cut green beans in half lengthwise and cut eggplant into 1-inch pieces. When corn is finished grilling, cut kernels from the cobs and transfer all vegetables to a large bowl.<br />
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Using a mortar and pestle (or small food processor), mash together garlic, brown sugar, chile pepper, and a pinch of salt until a coarse paste forms. Stir in fish sauce and lime juice.<br />
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Drizzle dressing over vegetables and add herbs. Toss together well. Serve warm with rice.</div>
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Ranjanihttp://www.blogger.com/profile/00869742308965169791noreply@blogger.com7