Bollywood Bhindi Masala

I'm not saying this Bhindi Masala from the goddess of Indian vegetarian cooking Manjula Jain will have you dancing and singing like Bollywood star Aishwarya Rai (to see her in action check out the video below the recipe. One word: AWESOME!!), but once your brain is suffused with the unbelievably heady aromas as you cook this dry curry okra side dish, and your tastebuds are made giddy by its intense flavorings I take no responsibility for unusual dance moves around your dinner table! Okra should be in abundance at your farmers and produce markets right now, so take full advantage....and be prepared!
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Bhindi Masala (Spicy Okra)
from Manuula Jain
serves 2 to 3
Click on Manjula's link above to see a video of her preparation of this dish. And also to watch her excruciatingly slow dissection of the okra. Hey, I said she was a goddess, I didn't say she was perfect!- bb

ingredients:
1/2 lb okra (bhindi)
1 1/2 tablespoons oil
Pinch of asafetida (hing)
1/2 teaspoon cumin seeds (jeera)
1 tablespoon coriander powder (dhania)
1/2 teaspoon cayenne (adjust to taste)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon mango powder (amchoor)
1 tablespoon gram flour (besan) (optional)
2 tablespoons finely chopped yellow bell pepper
2 tablespoons finely chopped red bell pepper

method:
Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.

Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra. Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.

Remove the cover and add the coriander powder, red cayenne pepper and turmeric. Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.

Variations:
1. Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish (a must in my book for its color, flavor, and texture- bb).
2. You can substitute the bell pepper with sliced tomatoes as a garnish.
3. You can also slice the okra in 1/4 inch pieces and follow the same method above.

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one year ago today @ E.D.T.: There aren't many things I insist you make. This Hazelnut and Wild Mushroom Soup is one of them!!

in His footsteps: Vij's at home!

If you missed my posts from our eating odyssey in Vancouver, B.C. last month, then you missed the story of our dinner at the temple of all things Indian and out-of-this-world that is Vij's. There, Vikram Vij, acting in the role of a sub-continental svengali, and his staff produce food that mere mortals such as I thought could only be dreamt of. That is until I opened our copy of the Vij's cookbook. What? You mean the secrets contained within the soothing walls have been let out amongst the rabble. Well, as we in the rabble like to say "Right the fuck on!!" So many wonderments to try, but needing a vegetable dish to go with some curried duck legs (more on that soon, I promise. A wow dish for sure, and NOT from Vij's!), we decided on his Coconut Curried Vegetables. What a fantastic dish, so complex, with a crossfire of flavors coming at you from every direction. Crazy! This would actually make a terrific entrée on its own, and as a side this recipe will easily serve 6-8. Feel free to sub other veggies into it, as well, especially with all the inspiration available at the farmer's markets.
If I can't be at Vij's, at least I can eat like I am....sort of............

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Coconut Curried Vegetables
from Vij's

We had the leftovers for dinner the next night, and if anything it was even better. The flavors came together beautifully, so while not necessary, if you can make this the day before you plan on serving it, it's worth it.- bb
addendum: in response to a comment, I got curry leaves at Fubonn, an Asian market here in PDX. Check one near you and you'll probably find them.-bb


ingredients:
1/2 cup canola oil
25 to 30 fresh curry leaves
1 tbsp black mustard seeds
1 1/2 cups finely chopped onions
1 tbsp + 1 tsp chopped garlic
2 cups chopped tomatoes (2 large)
1 tbsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper
1 tbsp salt
1/2 tsp ground black pepper
1 12 ounce can coconut milk, stirred
1 lb eggplant, chopped into 1-1/2" pieces
1 lb cauliflower, cut into 1-1/2" florets
2 green or yellow bell peppers, seeded and chopped into 1" pieces
3/4 cup cilantro, chopped

method:
1. In a large pot, heat oil on medium heat. Keeping your head at a distance from the pot, add the curry leaves and mustard seeds and allow them to sizzle for about one minute or until a few seeds pop.
2. Immediately add onions and sauté until golden brown, about 8 minutes
3. Add tomatoes and remaining spices and sauté for 8 minutes or until oil glistens on top.
4. Stir in coconut milk and bring to a boil. Reduce heat to medium low. Add eggplant. Cover and simmer to five minutes. Add cauliflower and bell peppers, cover and simmer for another five minutes. Stir in cilantro.

Serve over basmati rice.
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one year ago today @ E.D.T.: a myth busting marinade you need to know about!

Averting Meat Madness

Had enough turkey yet from the Thanksgiving throwdown? Maybe need a little protein break? Yeah, me neither! In fact I was just looking up recipes for this 5# hunk 'o pork shoulder that's calling my name. Like pork products are ever bad! But just in case OD'ing on meat may be your current state, relief is at hand. I have to share this recipe from the NYT's Health writer Martha Rose Shulman. I've found her stuff to be ever reliable (her caponata recipe is spectacular), and a few days ago, for a pre-Thanksgiving, post-standing rib roast dinner feast we had with friends, w was begging for something, anything, that was made from ingredients that weren't walking the earth, waiting their turn in my Le Creuset. I, like every other right minded eater, loves me some good butternut squash soup. It is one of the reasons that cold weather was invented, if I'm not mistaken. This version is awesome, with a nice added richness from the sweet potatoes and a health inducing, head snapping bite from the ginger (I bumped up her recommended dose of ginger by half). Silky textured after a spin in the blender, rich and creamy, you would never guess this has no cream or butter. Plus, this is one of the easiest soups you'll ever make, and it is vegetarian friendly. It coud also be made vegan friendly (Like I care. Vegans...don't you just want to wrestle their emaciated, protein deprived bodies down and stuff bacon into their mouths and watch their eyes do a guilty swoon of pleasure?!) if you use veggie stock.
I opened the newly released 2007 Patricia Green Cellars Sauvignon Blanc from Oregon, whose freshness and bright acidity played very nicely with the richness of the soup. By the way, 2007 was a great vintage for Oregon white wines. The best have beautifully ripe fruit paired perfectly with high acids from the cooler than usual growing season.
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Sweet Potato and Butternut Squash Soup
from the New York Times/Martha Rose Shulman

ingredients:
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups chicken stock, or vegetable stock
Salt to taste

method:
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

picture at top from the New York Times
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one year ago yesterday at E.D.T. : sweet and savory together with Apple-Fennel Soup and a fabulous Pumpkin Mousse!

Cashew Chili: no meat, no matter!

In spite of my undying love for all things porky, in fact virtually all things meat based and edible, I have feelings for the vegans among us. Admittedly mostly they are feelings of derision and pity, to which I should feel badly about, but I don't. Unless they are eating something Asian, where of course the term vegan has no meaning because it is simply eating good food without desperate cries for attention disguised as eating with political labeling. Given that, so many good things are out there that are non-meat and non-dairy based that they deserve pride of place on your tables.

Case in point is this amazing, flavorful vegetarian chili that could be made non-dairy by substituting for the butter (but again, I ask why?) and leaving off the classic sprinkling of grated sharp cheddar (ditto). The recipe is from the Cabbagetown Café Cookbook. w discovered the Ithaca, NY, café as a student at Cornell. She has thrown this steaming bowl of vegetarian deliciousness down twice now and it kills! With the weather cooling and the large stock and braising pots coming off the shelves, I highly suggest making this for those you hold dearest....soon. I swear you won't even miss the meat. Hmm, maybe those vegans are on to something. Hahahaha...just kidding!!

It's a long list of ingredients, but don't be deterred because they are all common and it comes together incredibly easily....
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Cashew Chili
adapted from The Cabbagetown Café Cookbook

ingredients:
1-1/2 cups uncooked pinto or kidney beans, cleaned and rinsed
6 cups water
2 bay leaves
2 tablespoons light vegetable oil
2 onions, chopped
4 cloves of garlic, peeled and minced
2 green peppers, chopped, 2 celery stalks, chopped
1 tablespoon butter
2 tablespoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon dried or finely chopped fresh oregano
1/2 teaspoon dried basil
1/2 teaspoon dries dill weed
1/2 teaspoon freshly ground black pepper
2 teaspoons salt
1 quart canned tomatoes
3/4 cup cashews
2 teaspoons red wine vinegar

method:
1- Put the beans, water, and bay leaves into a medium pot. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally to prevent sticking. Cook until the beans are tender, about 90 minutes.

2- In a soup pot, heat the oil. Add the onions and garlic and sauté about 2 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, 8-10 minutes.

3- Melt in the butter, then add the spices, herbs, pepper and salt. Sauté for 1-2 minutes stirring frequently so nothing burns.

4- Add the tomatoes with their juice to the mixture, and crush the tomatoes with the back of a wooden spoon. Simmer for 10 minutes, then remove from the heat until the beans are ready.

5- Toast the cashews in a 350* oven for about 10 minutes, or until slightly browned. Be careful not to burn them.

6- Add the cooked beans, liquid and all, to the vegetable mixture. Add the 1/2 cup of the toasted cashews and the vinegar. Simmer for 30 minutes to blend the flavors. Taste and adjust the seasonings. Serve hot, with remaining 1/4 cup of cashews for sprinkling on top with grated sharp cheddar cheese if desired.
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If like me you also find a warm square of cornbread hot out of the oven to be the ultimate starchy accompaniment to your chili, you've gotta be trying the Trader Joe's Cornbread. Sure, homemade cornbread can be really good and gives you that feeling of accomplishment, but I'm telling you this is good as almost any home baked cornbread I've ever had. Very corn-y tasting with actual bits of corn, and with a honeyed sweetness...not too sweet, but exactly right....this is the trifecta of good eating: easy, fast, and delicious!