Morsels

Table of Contents

Spinach Salad with Roasted Beets and Feta
Roasted Beets with Fennel Oil
Elicet's Tamales con Queso
Kabocha
Dried Tomato Pesto
Collards and Cabbage with Palm Oil and Fresh Garlic
Ana's Creamy Red Pepper and Mushroom Soup
San Luis Burgers
Laura Bailey's Simple Stew
Punjabi Vegetarian Curry Sauce
Umma's Plum Pudding
Potato Onion Frittata
Crab Cakes
Boliche
Manny's Mom's Salmon Steak
Plantains
Collard Greens in Bewole Sauce
Pho - Vietnamese National Soup
Bangladeshi Cuisine

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Spinach Salad with Roasted Beets and Feta

• 1 pound small Beets
• 4 teaspoons of Sherry Vinegar, more if needed
• 2 cloves Garlic, finely minced
• 1/4 cup Extra Virgin Olive Oil
• Salt and freshly ground Black Pepper
• 1/4 Red Onion, thinly sliced
• 1/2 pound Baby Spinach Leaves
• 3 ounces Greek/Bulgarian/French Feta Cheese

Preheat oven to 375 degrees Fahrenheit. If greens are attached, remove all but a 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put Beets in a baking dish and add 1/4 cup of water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.

Cool slightly, then peel. Let cool completely, then cut into 1/2 wedges.

In a small bowl, whisk together 4 teaspoons Vinegar, the Garlic, Olive Oil, and Salt and Pepper to taste.

In another small bowl, toss together Beets and Red Onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.

In a large bowl, toss Spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and onions, again dividing equally. Crumble Feta evenly over each salad.

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Roasted Beets with Fennel Oil

• 1/4 tablespoon Fennel Seeds, crushed in a mortar or spice grinder
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 pound small Beets, preferably a mix of red and golden*
• 1 tablespoon Sherry Vinegar
• Salt
• Optional: 1 tablespoon thinly sliced fresh Chives

*if using both red and golden beets, bake them separately or the red beets will stain the golden ones. Dress them in separate bowls, using half the oil and vinegar for each. Serve them alongside each other.

Heat Fennel Seeds and Olive Oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes. Cool, then strain through a sieve.

Preheat oven to 375 degrees Fahrenheit. If greens are attached, remove all but a 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put Beets in a baking dish and add 1/4 cup of water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.

Cool slightly, then peel. Cut into quarters or, if very small, half.

Toss with strained oil and Sherry Vinegar. Season with Salt. Transfer to a serving bowl or platter and top, if desired, with chives.

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Elicet's Tamales con Queso

Tamales are for breakfast, snack or midnight nosh especially when accompanied by a fine, dark, mildly spicy cup of cafe or dark chocolate cocoa... A lovely blend of corn meal, sugar, heavy cream, melted butter AND milk, blended until it is the consistency of pancake batter is scooped into corn husk (steamed until pliable), wrapped like a burrito and then wrapped like a burrito in another husk. Several of these little packets are set onto a steamer rack in a large pot and 1/3 pot of water, covered and steamed for about 45 minutes to an hour. Use tongs to pull each one out, serve immediately unwrapped on un plato with a dollop of Queso de Honduras (a salty cream cheese/sour cream blend). Mmmmmm. Mmmmmm. Mmmmmm.

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From a friend on Long Island...

We were discussing Kabocha, a Japanese squash... and I asked if it was like butternut squash:

"Sort of similar," he said, "but I think it's richer and sweeter. I like to cook it Japanese way--boiling and boiling again in seasoned stock with soy sauce, mirin and sugar ( I use honey or maple syrup). But there is a really easy soup recipe for winter squash. It works for butter nut squash and others. You just cut it up and steam it. Put the squash in a blender and pour in some milk to your preferred consistency (you can substitute it with stock or nut/grain milk of sorts) and blend till it's smooth. Put it in a pot and heat it up while you salt and pepper to taste. That's all. But it's very good."

to which I added:

"I love a simple soup. My mother found an American Indian cookbook where the principle stock is water and staple seasonings include honey, scallions, and herbs (thyme, savory, sage or others) - these simmered with zucchini and summer squash til very soft, was delicate and delicious." A little salt and a little more than usual the amount of black pepper, added to taste, gave it a nice peppery bite.

Recently discovered sites: 

http://www.tahtonka.com/food.html
http://www.recipesource.com/ethnic/americas/native/

kabocha - a japanese squash -- from my friend's friend's facebook post.

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Dried Tomato Pesto

• 2 cups dried tomatoes
• 1 cup coarsely chopped walnuts
• 3/4 cup olive oil
• 1/3 cup grated Parmesan
• 1/4 cup dried basil
• 4 cloves garlic
• 2 tablespoons balsamic or other good vinegar
• 1/2 teaspoon salt

Puree all ingredients in a food processor until smooth. Add a little water if it seems too sticky, but it should remain thick enough to spread on a slice of bread.

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Collards and Cabbage with Palm Oil and Fresh Garlic

Heat 1 pat of butter, 1 tablespoon coconut oil or combination of either with 1 tablespoon African palm oil in a large skillet or pot

Add 1 large onion, coarsely chopped and 3 cloves garlic, smashed and chopped

Sautee for 5 minutes, until onion is translucent and both are fragrant

Add 

• 1 head of cabbage, rinsed, drained, chopped and 
• 1 large bunch of collard greens, rinsed, drained, chopped
• 1 cup stock (your favorite)
• 1/2 teaspoon black or white pepper
• 1 teaspoon dried basil (or your favorite)
• Red pepper flakes or hot sauce to taste

Cover with lid and simmer on low for 30-35 minutes until cabbage is soft and collards are tender

TASTE it, then serve.

At the table offer one of the following for additional flavor WOW:
small chunk of sharp cheddar cheese
a squeeze of fresh lemon or lime
hot sauce
serve in beautiful bowls

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Ana's Creamy Red Pepper and Mushroom Soup

Yesterday, as I watched a beautiful rainy day at the market begin to wrap itself up in lowering lights and a soaking mist, I was also trying to decide what to buy from "my own" market and make for dinner last night. Suddenly through the misty grey I saw a woman carrying an armload of spaghetti squash and wondered what she was planning to do with so many of them... and then I saw RED: lush, sweet, delicious-looking, big, succulent, truly ripe, red bell peppers and knew exactly what I wanted to make. I hadn't done it in a long time, but honestly, outside of a big fat juicy stew, a lovely smooth slightly spicy bisque is about as heartwarming a soup as there is on a dank nearly-autumnal night. Creamy red pepper and mushroom soup is an old favorite dish made simply with simple ingredients. Last night I did not use cream or wine (except from a glass on the couch after soup) though I did roast the peppers. Here's the full recipe...

INGREDIENTS

• 1 brown sack of cremini mushrooms (rinsed, dried, chopped or sliced) 
• 5 big fat red bell peppers (rinsed, deseeded and destemmed, chopped)
• 1 large onion (peeled and chopped)
• 1-2 garlic cloves (crushed and minced, or a 1/4-1/2 teaspoon garlic powder NOT garlic salt)
• 3 Tablespoons olive oil (extra virgin of course, or there's always butter you know, unsalted butter)
• 6 cups chicken or vegetable stock (homemade is best, but bouillon cubes or canned stock will do)
• 1 very large- or 2 medium-sized bay leaves
• salt to taste (sea salt has a better, lighter flavor)
• dash of hot pepper sauce or red pepper flakes to taste

INSTRUCTIONS

1. Heat a large, heavy-bottomed pan or pot on a medium-low burner
2. Add the olive oil, then the chopped onions and sautee until softened (about 5 minutes)
3. Add the garlic and the minute you can smell the garlic, add in the mushrooms
4. Simmer until mushrooms release their juices, then
5. Add the peppers* and 6 cups chicken stock  and bay leaf
6. Simmer for 10-15 minutes until vegetables are throughly softened, then pot remove from heat.
7. Remove bay leaves
8. In 3-4 cup batches, puree the vegetables in a blender or food processor until very smooth (no chunks)
9. Return to the pot and taste so you can adjust seasonings (usually the salt)
10. Add hot pepper sauce or flakes to taste
11. Serve in large round bowls you can hold in your hands with a large chunk of toasted crusty peasant bread (buttered lightely or brushed with olive oil and garlic...)
12. Garnish if you like with chopped fresh chives, parsley or basil and/or grated parmesan cheese and fresh ground black pepper

Options

• an alternative preparation is to roast the peppers whole at 450 degrees for 20-30 minutes, remove and douse in bowl of COLD water - the skin will almost slide off.  Then remove stem and seeds, and add to pot as is
• stir 1/2 cup dry white wine into vegetables while they sautée
• after soup is pureed and returned to pot, add 1/4-1/2 cup of half-half or heavy cream for a traditional bisque

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San Luis Burgers

• 1-lb ground bison meat (grass fed, field raised, if you can find it)
• 1/4 cup chopped onions
• 1/4 cup ketchup
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp crushed red (hot) pepper

Combine ingredients.
Lightly form into 4 patties that are 3/4 to 1" thick.
Grill or broil 4" from the heat source, turning once.
yummmm.


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Laura Bailey's Simple Stew

• 1 onion
• 6 tiny new potatoes cut in fourths
• 1 hanover tomato chopped in small cubes
• 2 cloves of garlic, finely chopped.
• 1 seasoning cube - either chicken or vegetable
• 2 cups of texturized vegetable protein or tofu
  olive oil

Sautee sliced onion in some olive oil until they are glassy and clear. 
Add chopped garlic and stir for a minute. 
Add three cups of water, seasoning cube, chopped tomato, texturized vegetable protein, and chopped potatoes. 
Simmer for 20 minutes on medium heat.

This will serve 2 with a serving leftover.

Visit http://www.ettamaescafe.com to see what Laura's up to nowadays...

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Punjabi Vegetarian Curry Sauce

 for Vegetables or Meat 

INGREDIENT LIST

• Ghee
• 3 onions
• 1 small peeled tomato
• 1 inch of ginger root
• 2-3 hot peppers
• 1/4-1/2 cup of heavy cream
• roasted unsalted cashews
• 1/2-1 tspn garam masala
• 1/4-1/2 tspn coriander powder
• 1/4-1/2 tspn organic turmeric powder
• seasonal vegetables
• chopped fresh cilantro (garnish)
• salt to taste...

An enormous pot of chopped, boiled onions simmered in ghee,
blended in batches with whole tomatoes (3 cups onions to 1 tomato - canned organic Muir brand),
roasted cashews ground as thickener,
whipping cream to smooth and soften the consistency,
coriander and turmeric having been added to the onions giving a beautiful golden color to the sauce.
Garam masala is added last.
The mixture is blended until smooth.
Yellow and green squash, green beans and corn (frozen organic) are boiled quickly (blanched) and added to the blended curry sauce...
basmati rice is steamed with whole cloves and bay leaves.
Fresh chopped cilantro sprinkled on top.
Salt was added to taste... and the whole room smells warm, spicy and somehow light and healthy.

It might be that Suhani has effectively described her approach to cooking the foods of her mothers and grandmothers as a reduction, a simplification of the complex ingredients and procedures of days when time was less of a commodity in the kitchen than it is now. But also because Suhani is learning the old recipes in order to distill them down to essential flavors that are clear to the palette and a little easier to learn and therefore to share. 

Organic turmeric is a beautiful yellow dye on clothes and skin, effective blood cleanser good for the liver and joints, and for a traditional Pujabi remedy for cold or flu add 1 teaspoon turmeric to a cup of hot milk and ghee and drink. Suhani remembers this as disgusting but effective and non-negotiable childhood medication.)

BONUS RECIPE - For a quick meal: Saute onions until soft with hot peppers (if you like), whole cumin seed, coriander a little turmeric, ginger and garlic add any vegetable, serve over rice with yogurt. Dinner. Done.

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Umma’s Plum Pudding

Sift 1 cup of flour
Dredge ½ cup of that flour over 2 cups of ground suet

• 1-pound box of raisins
• 1-pound boxes of currents
• 1 pint mixed fruit cake mix (red, yellow & green dried fruit bits)
• ½ pound citron (translucent pale yellowish green fruit bits)

Sift the remaining ½ cup of flour with:

• 1 grated nutmeg (1 tsp. ground nutmeg will do, too)
• 1 Tbsp. cinnamon
• ½ tsp. mace
• 1 tsp. salt
• ½ cup brown sugar

Combine the above dredged and sifted mixtures, then add:

• 7 egg yolks
• ½ cup brandy (or sherry or rum)
• 4 Tbsp. cream (heavy, whole fat)
• 3 cups bread crumbs

Whip egg whites with 1/8 tsp. salt until stiff – set aside
Add to mixture:

• 1 to 2 cups of coarsely chopped walnuts
• some grated orange zest (or lemon zest)
• 1 diced apple
• if desired, ½ jar of orange marmalade (scotch)

Then, lightly fold in beaten egg whites

Put “batter” into lightly greased and sugared mold, cover tightly, and steam for 6 hours.
Serve warm with plum pudding sauce. *** key to its scrumptious edibility

Umma’s Plum Pudding Sauce

Combine ½ cup soft butter with ½ cup sugar; cream together.
When light and creamy, add: 

• 4 beaten egg yolks
• a pinch of salt
• 1 large cup of cream (or half-n-half)
• a jigger of brandy (or sherry or rum)

Cook over low heat or double boiler stirring constantly until thick (careful! It scorches easily). Serve immediately

Molds for cooking the pudding can be found at

Sur La Table

9200 Stony Point Parkway

Richmond, Virginia 23235

Mon - Sat10:00am - 9:00pm

Sun 12:00am - 6:00pm

phone: (804) 272-7094

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Potato-Onion Frittata 

• blanched potatoes, 
• onions (chopped and blanched)
• eggs (1 egg for each person)

Sautee onions, potatoes, salt until onions transluscent but firm, 
add eggs and let cook gently until tender firm. 
Add vegeline spray to ease flipping. 
FLIP IT and shove the whole thing in 500 degree oven for 10-15 minutes. 
Once cooled slice 2" thick. SERVE

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Crab Cakes 

• 2 lbs lump crab (supplier: Captain Tom, Urbanna/son delivers to Chefs Warehouse/in tubs, check for shells - this is tedious) 
• 3 eggs 
• 2 stalks celery 
• parsley
• carrot - all chopped fine

Squeeze out excess liquid as you form the palm-sized cakes, 
set in foil pan covered in cracker meal to prevent sticking,
Chill for 30 minutes to set. 
Fry in light layer of olive oil. 
Place on platter. 

Sauce: Spanish capers (huge), butter, grapa, lemon juice and SERVE. 

Lime chunks garnish.

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Boliche 

• Pork Tenderloin
• Chorizo - peel the silk off
• olive oil

Cut in 40/60 (40 thicker portion), 
take knife piece center and twist to create hollow/tunnel and fill it with chorizo. (he buys 60 lb boxes from Fuentes Bros in NY, Mom does all his pastries. Nick's has firm chorizo and exceptional tomatoes). 
Stuff all tenderloin with chorizo, cover with olive oil. 
Heat pan on hi, add oil and SEAR tenderloin to brown all sides. 
Put in 500-degree oven for 15 minutes, 
remove and let sit for 10 min so it will continue to cook for 20 more degrees. 

• Grapa garlic
• ChaCha
• Tarragon leaves
• Butter

Sauce: 
Deglaze pan, 
add Grapa garlic, ChaCha (grapa-like liquor), 
light it to burn off alcohol, 
deglazed pan - add tarragon leaves, lots of butter, 
sautee for a minute or two (cooked in same pan as pork and plantain), 
POUR over sliced stuffed pork. 
SERVE with lemon sour creme with granulated garlic - Scatter with lime slices all over a large platter

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Manny's Mom's Salmon Steaks 

• Alaskan red fleshed, filets
• salt and pepper
• fresh dill
• olive oil

sliced 1-1/2 " thick tear strips of foil, 
fold lengthwise rough edges in until slightly narrower in width than the salmon slices (1-1/2"W x 12-13"L). 
Roll salmon, wrap in foil strips and secure with wide rubber bands (hold up in the heat, just no open fires please). 
Season with salt, pepper, finely chopped fresh dill, 
place rolls in heated skillet (olive oil), seasoned side down. 
While cooking season top side, add olive oil if needed to stay in contact with rolls. Flip after 1-2 minutes. 
Place skillet in 500-degree oven to finish cooking, but turn oven OFF - there'll be enough residual heat to do the cooking. 
SERVE at once with sauce (ChaCha, garlic, butter and big fat succulent Spanish capers.)

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Plantains 

Sliced into 1" chunks 
fry in soy salad oil (canola is OK too) 
remove from pan and squash down to 2" diameter (brings out more sugar) and refry quickly (ensures crisp exterior and tender-chew interior). 
cooked in same pan as pork. SERVE

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Collard Greens in Bewole Sauce & Fried Plantains

INGREDIENTS (most can be purchased in your local grocery, but there is an African store called 5 Loaves 2 Fishes, in the Westland shopping center near Parham and Broad)

• 3 pounds collard greens, chopped
• 8 medium tomatoes, chopped
• 1.25 pounds dried smoked fish, deboned and broken into pieces (use skin, not bones or head)
• 2 onions, chopped
• 4 bouillion cubes (vegetable, brands: Jumbo, Maggi)
• Sea salt & black pepper to taste
• 10-12 plantains, sliced
• Canola oil

INSTRUCTIONS

To make the collards

1. bring to boil a small amount of water with a little oil
2. add chopped collard greens and lower heat to medium
3. simmer for 20 minutes (30 minutes if fresh)
4. pour into strainer (sieve, colander) and run cold water
5. take fist fulls in your hand and squeeze water from greens
6. place in bowl to wait for sauce...

To make the sauce (while collards simmer)

1. Add chopped tomatoes, bouillon and smoked fish to pot
2. cover and simmer for 20-30 minutes, until the fish is soft and ready
3. Add prepared collards to sauce in pot (add water if needed to allow for second boil)
4. Saute the chopped onions and 1.4 cup oil (enough to cover the bottom of the pan) until they are translucent
5. Remove greens from the heat and add the sauteed onions, mix thoroughly and set aside to serve

Frying the plantain

(large green banana-like fruit - must be cooked to eat!)

1. Peel plantain and 1/2 inch thick slices diagonally
2. 2 cups Canola oil – depends upon the size of the pot - the more oil the larger the ains to make six people yummy-phat in one sitting; a fryer can be used and is even faster)
3. Plantains are done when they float to the top AND then become deep golden brown (20-30batch you can cook and the sooner you'll be eating
4. Heat oil on medium high heat (7 on your dial)
5. Add ½ the sliced plantains
6. (Yvette used a heavy 5 quart pot ½ full of oil and so was able to cook enough plant minutes) Keep an eye on their progress and as they begin to caramelize they should be turned gently to brown evenly but also to prevent them sticking together.
7. Remove from the pot to drain on a paper-towel covered platter
8. These plantains were cooked without seasoning; another version calls for lightly salting & peppering the slices just before frying resulting in that savory sweetness that makes Americans so susceptible to McDonald's formulations!!!

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Pho - Vietnam's National Soup

Ingredients for Soup Base
 - put all ingredients into 16 quart stock pot, 1/2 full of water, simmer for 20-30 minutes

• Vegetable stock (or fake chicken stock)
• Coco Rico coconut soda, about 1-1/2 cups (to taste)
• 1-2 Lemongrass stalks, stem removed, otherwise used whole
• Garlic, 1 clove, chopped
• Ginger - 1 large root, peeled cut into 2 chunks
• White onion, large, chopped into small 1/4" pieces (roughly)
• "Mixed Spices for Pho" secured in a cheesecloth sack (cinnamon bark, whole anise seed pod, whole cloves) 
• Mushrooms with tall, thick stems, slice from stem to cap (1/8" circles)

Garnishes - not quite the right word, these ingredients are put into the bowl and the hot soup is poured over them, releasing intense fresh flavors (mm mmm)

• Italian or Asian basil, choped fine
• Cuban or Mexican cilantro, chopped fine
• Tofu (Jack prefers the fried tofu, plain or vegetable), cut into 1/4" slices
• Rice noodles "stick", cooked in boiling water 2-3 minutes, then drained

Notes: 

• The soup is a wonderful savory, sweet base and this is the basic recipe. Garnishes can include slices of your favorite meat, fish or shellfish as well as other seasonal vegetables. 
• Italian Basil has a sweet flavor and a larger more delicate leaf
• Asian or Thai Basil's flavor resembles licorice or anise; the leaf is smaller and more dense
• Mexican Cilantro - familiar flavor and parsley-like shape
• Cuban Cilantro - 3-5" long, lance-shaped leaf, richer flavor, very interesting bite

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havuc salata si  
chop 1/2 red cabbage, 3 carrots and 1 bunch parsley  
toss (massage by hand) with olive oil and 2 parts lemon juice to 1 part vinegar

pasi asi  
saute onion in olive oil with salt. once onions are clear, 
add black pepper, a hefty pinch of allspice, 1-2 Tablespoons hot pepper paste. 
toss in a handful of medium grain bulghar wheat and 1 big bunch of chopped chard leaves. stir and saute until soft and fragrant.

sogan as  
saute 1 lb. peeled, whole shallots in olive oil  
salt for 15-20 minutes in a heavy bottomed skillet (cast iron is good) on low - medium heat. add 1/2 lb. lean ground lamb or beef and mix well, adding olive oil to keep it moist.
flourish a pinch of salt and dash of pepper  
cover, simmering until done (meat cooked through) - about 10 minutes. 
right before serving drizzle with pomegranate molassas and serve with rice and hot pepper or turnip pickles (Mediterranean Deli & Bakery on Quioccasin)