Brinjal Paneer

Want something wholesome AND vegetarian - no roots and shoots, but stick-to-your-ribs kind of meal?  Here you go.  This is a rich vegetarian  meal with the combination of sauteed eggplant and Indian paneer cheese.  This won't leave you hungry an hour later - and can be drummed up on a weeknight.

1 eggplant, cut to 1/2-inch cubes
14 oz paneer, cut into 1/2-inch cubes
1/2 cup vegetable (canola) oil
2 cloves garlic, thinly sliced
1/4 cup frozen peas, defrosted

Tomato Curry Gravy:
1 large vidalia onion, sliced
1 tsp cumin seeds
1 tsp fennel seeds
2 cloves garlic, minced
1-inch fresh ginger, minced
1 tsp turmeric
2 tsp Garam Masala
1/4 tsp red pepper flakes
1 tsp fenugreek powder
1 tsp salt
1 tsp sugar
2 large fresh tomatoes, diced
3 Tbsp butter
1/4 cup half and half

Sauté the onion in a bit of canola oil over medium- low heat for about 15-20 minutes.  Stir very often and watch carefully as the onions slowly caramelize.  Add the cumin and fennel seeds, along with the garlic and ginger, and cook another 2-3 minutes.  Add the spices, and cook another 3-5 minutes, stirring often.  Add the tomato and cook another 5-10 minutes, as the gravy comes together.  Stir in the butter and half and half.  Add a few tablespoons of water if drying out, to ensure a smooth pourable gravy.

Meanwhile, heat the oil in a non-stick skillet to medium high and brown the paneer cubes for about 10-15 minutes, turning often, as the cubes brown.  when they are browned, carefully turn them onto a sheet of paper towels.  Cover to keep warm.  Remove the remaining oil to a bowl.

Heat the eggplant in the same skillet over high heat stirring often.  Once steaming and hot, pour some of the reserved oil back onto the pan to help brown the eggplant.  Cook the eggplant for about 10-15 minutes, stirring often, and then add the garlic. Cook another  3-5 minutes, stirring often.

Add the paneer back to the skillet with the eggplant, along with the peas and the gravy.  Mix well and heat through. Add a bit of water if necessary to achieve a saucy consistency.  Serves 4 over rice.

Pan-Seared Cod with Lemon Yogurt Sauce, Poached Garlic and Pomegranate

2 lb Cod fillet, quartered
1 Tbsp butter
1 Tbsp canola oil
2 heads garlic, about 30 cloves, peeled
1/4 cup olive oil
1/2-3/4 cup dry white wine

1 cup plain non-fat Greek yogurt
Juice and zest of 1 lemon
1/4 tsp salt

1/2 cup fresh pomegranate seeds ( from about 1/2 fruit)

Place the garlic cloves and the olive oil in a small sauce pan and sauté the garlic for about 5 minutes, turning frequently, until the cloves begin to brown but not burn.  Add enough wine to cover the cloves well and bring to a boil.  Reduce heat and simmer. Allow liquid to cook off until about 1/3 cup liquid remains, about 10 minutes.  Remove from heat.

Meanwhile, whisk together the yogurt, lemon and salt.  Heat butter and oil in a non-stick skillet until just beginning to brown.  Place the four cod fillet pieces into pan and allow to brown for about 3-4 minutes.  Carefully turn fillets and cook another 3-4 minutes.

Carefully plate each fillet.  stir together the yogurt mixture and the garlic mixture until just blended.  Spoon sauce over fillets.  Top each fillet with 1/4 of the pomegranate seeds.

Serves four.

Thanksgiving Roasted Turkey

Each year I have to remember what we did last year - we just don't eat big turkeys that often (though each year I ask why we don't eat more turkey more often - so good!).

Here is your basic roasted turkey with roasted vegetable jus - a thin sauce.  That's not to say you can't thicken to a gravy if you prefer - but try the jus as our French mother always served, you might become a convert.

18-20 lb turkey
2 carrots, finely,diced
3 stalks celery, finely diced
2 leeks (or onions), cleaned and finely diced
2 lemons, cut into eighths
1 stick butter, softened
1 tsp Herbes de Provence, or Italian herbs
1 head garlic, cloves separated and peeled
1/2 cup cream sherry

Preheat oven to 400F.  In a small food processor, mince 2 cloves garlic then add the butter and herbs and blend together.  Place veggies into a large roasting pan and pour sherry over veggies.  Salt and pepper liberally.  Place rack over veggies and place rinsed turkey onto rack.  Pat turkey very dry and spread butter all over skin of turkey. Stuff lemons and remaining garlic cloves inside cavity of turkey.

Roast turkey for 30 minutes.  Tent turkey with aluminum foil and reduce heat to 350F.  Bake about another 3 hours, or until temperature of thigh meat registers 160F. Check veggies at bottom of pan add a cup or two of water to keep a moist pan base. 

Remove aluminum foil for last half hour if skin has not browned well.    Remove turkey from oven and cover with aluminum foil, to sit for 30 minutes before carving.  While turkey rests, strain the jus in a fine sieve.  Remove the fat from the jus, ideally with a fat separator, or with a spoon.  Reheat in a small pot on the stove as you carve the turkey.  Adjust the jus - add a bit of water if too strong, or boil down a bit if too weak.  Transfer jus to a gravy boat and serve the carved turkey with the jus on the side.

Pork and Broccoli Stir Fry with Peanut Sauce

1 lb pork loin boneless country ribs, sliced thinly
2 broccoli crowns, cut into bite-sized pieces, about 3 cups
2 orange (or other) sweet peppers
3 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
12 Chinese chives or 3-4 green onions, chopped

Peanut Sauce:
1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp chili paste
2 Tbsp peanut butter
1/4 cup dry sherry

Whisk together the sauce ingredients.  Heat a wok over high heat.  Add a bit of canola or peanut (high smoking point oils - NOT olive oil) and tip in the broccoli and pepper.  Stir fry until just crips tender, about 3-5 minutes.  Add the chives or green onions and cook another 1-2 minutes.  Remove veggies to a bowl. 

Reheat wok and add another golf of oil. Stir fry the pork over high heat for another 3-5 minutes, until the meat is just cooked through, medium-rare.

Return the veggies to the wok and toss everything together.  Tip in the sauce and bring to a vigorous boil.  Turn out to a serving bowl and top with the tips of the chives and sprinkle with sesame seeds, if desired.

Casserole of Caramelized Onion and Brussels Sprouts in a Cornbread Stuffing Crust

OK I understand if you are skeptical about this - Brussels Sprouts & Sweet in the same sentence?! But I assure you, if you do not boil or steam these green puppies, they ARE sweet!  I have been cooking with them for the last two months and am convinced!

Give this a try and if you want a vegetarian dish, add some tofu well-browned and maybe some cheese.  But do NOT discount these wonderful veggies because of previous boiling disasters!

12-oz package cornbread stuffing
24-32-oz fresh Brussels sprouts, sliced in thirds
2 large Vidalia onions, thinly sliced
2 Tbsp dried cranberries
2 Tbsp roasted pumpkin seeds
4 Tbsp butter
4 Tbsp olive oil

Preheat oven to 350F.  You will need two large skillets to caramelize the onions and Brussels sprouts separately.  Melt half the butter in each of the two skillets.  Turn the sliced Brussels sprouts into one and the onions into the other skillet.  Simmer over medium heat at the highest, and watch very carefully.  Stir often and be sure the veggies are browning and NOT burning.  Caramelize for 30-40 minutes - or as long as you have patience for !  :-))

Meanwhile, prepare the cornbread stuffing according to package directions.  Turn into an oiled 9x13-inch casserole dish and pull up to form an empty crust.  Bake the cornbread crust for 15-20 minutes just to crisp the crust up. 

Mix the sweet caramelized veggies together in a bowl and tip into the cornbread crust.  Scatter the pumpkin seeds and cranberries on top, and return to the oven just to reheat, say 10 minutes.  Watch carefully - don't heat too much as you will loose the caramelization and return to an overcooked-sulfuroius dish (that many people relate to Brussels sprouts) that you DEFINITELY do not want!

Tortellini Beans & Greens in a Ginger and Toasted Garlic Lavender Broth

13-oz bag frozen cheese-filled tortellini
1 can pink, or small red beans ( or other favorite beans), drained
1 qt broth, chicken was used here
2 cups packed fresh baby spinach leaves, chopped
1 large carrot, sliced
12-16 small cloves garlic, peeled
2 tsp fresh lavender, or tarragon (optional)
1/4 tsp red pepper flakes
2 rounded Tbsp pickled ginger slices, drained
1 1/2 cup dry white wine

 Bring 2-3 quarts water to a boil in a pot.  Meanwhile, in a separate soup pot, heat about a tablespoon of olive oil and sauté the carrot for about five minutes, stirring often.  Add the garlic and red pepper flake, and continue cooking for another five minutes, as the carrot caramelized a bit and the garlic just browns, but does not burn.

Add the broth, lavender and ginger.  Bring to a boil, add the spinach, reduce to a simmer, cover and cook for about 10 minutes.

Meanwhile, add about a tablespoon kosher salt to the boiling water in the pot and add the tortellini .  Cook, stirring often, 3-5 minutes, or until the tortellini are just al dente.  Drain and add to the simmering soup.  Stir to mix and serve.

Serves four.

Slaw with Cabbage, Cranberry and Jicama

1/2 head cabbage, finely sliced
1/2 jicama, peeled and julienned
1/4 cup dried cranberries

Dressing:
1/3 cup mayonaise
1/3 cup plain non-fat yogurt
2 Tbsp seasoned rice vinegar
1/2 tsp dried dill
1/4 tsp red pepper flakes

Whisk together the dressing and toss with the remaining ingredients.  Allow slaw to rest in the refrigerator for 20-30 minutes, stirring every so often, to allow flavors to meld.

Quiche of Caramelized Brussels Spouts, Onions, and Tofu with a Pecan and Flax Seed Crust

This is a great vegetarian offering for a festive feast such as Thanksgiving.  No kidding, caramelizing Brussels sprouts makes them as sweet as caramelized onions.  Never boil Brussels sprouts ever again!  For 2 quiches

Flakey flax and pecan pie crust (two crusts):
1/3 cup pecans
2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp ground flax seed (or wheat germ)
1 tsp dried dill weed
2 tsp salt
1 1/2 stick butter, sliced and placed in freezer for 10 minutes
8-10 Tbsp ice water

10 eggs
1 1/2 cup milk

16 oz. Brussels sprouts, sliced
2 Tbsp butter
2Tbsp olive oil
1/4 tsp red pepper flakes

2 large Vidalia onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
2 fresh tomatoes, thickly sliced

1/4 lb cheddar cheese (ideally with herbs), grated
1/4 lb Monterrey Jack cheese (ideally with jalapeño pepper), grated
14-oz brick extra firm Tofu, well drained and cubed

Prepare the dough for the crust.  In a food processor, grind the pecans to a fine powder.  Add the flour and flax seed, dill and salt.  Pulse together to mix well.  Add the butter and pulse to form a coarse meal.  With the processor running, ad the water a few tablespoons at a time until the dough just balls together.  Stop processing immediately.  Divide crust into two separate pucks, wrap in plastic wrap and refrigerate crust.

Preheat oven to 400F.  Beat eggs together with milk.  Season with salt and pepper to taste. Set aside.

Meanwhile, caramelize the Brussels sprouts  in the butter and oil  in a large skillet by cooking over very low heat for at least 30-40 minutes. Sprinkle in the red pepper flakes half way through cooking.   Do the same for the onions. Stir both vegetables very often - watch carefully to be sure they do not burn.

Meanwhile, roll crusts out to size of quiche dishes. Lay onto buttered dishes and trim edges.

Combine onions and Brussels sprouts into a single pan.  Heat 2 Tbsp olive oil over high heat in the other pan.  Add the tomato slices and caramelize the tomatoes for several minutes.  Flip and brown the other side.

Distribute the onion/Brussels sprout mix evenly between the two crusts.  Distribute the tofu and cheeses among the two pies evenly.  Pour half the milk/egg mixture in one and then the remainder in the other crust.  Lay the tomatoes atop each of the pies.  Bake for about 30 minutes.

Chicken Rogan Josh with Pineapple and Butternut Squash

Something spicy for election night!

Tomato Curry Gravy:
1 large vidalia onion, sliced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric
2 tsp Garam Masala
1/4 tsp red pepper flakes
1 tsp fenugreek powder
1 tsp salt
1 tsp sugar
2 large fresh tomatoes, diced

1 roasting chicken, cut into serving pieces
1 fresh pineapple, cut into bite-sized chunks
1 small butternut squash, cut into bite-sized pieces

First start the gravy by caramelizing the onions in a bit of canola oil in a sauce pot.  Cook the onions over medium-low heat, stirring often, for about 20-30 minutes.  Add the spices, salt and sugar, and cook another 2-3 minutes until the spices are fragrant.  Increase the heat and add the tomatoes.  Cook them down until they form a tick sauce, about another 15-20 minutes.  The curry gravy can be done well in advance, for example several days before - it only gets better with time!  Preheat oven to 375F.  Tip the curry gravy into a large roasting pan.  

Nestle the chicken pieces into the gravy, along with the pineapple and squash chunks. Roast curry for about 30-40 minutes, until the chicken is cooked through.  Serve with rice.  Serves 4-6.

 

Cook's note:  This basic tomato curry is a classic foundational sauce for many curries.  You can cook fish, fowl, meat or vegetarian dishes like chick peas or tofu in this delicious sauce. 

Crispy Tofu with Coconut and Sesame, and a Maple Peanut Sauce

1 14-oz brick extra firm tofu
2 Tbsp corn starch
2 Tbsp coconut oil (or canola oil)
2 Tbsp butter
1 1-2oz package fresh mushrooms, thickly sliced
1 Tbsp black sesame seeds
2 Tbsp coconut flakes
1 cucumber, peeled and sliced

Sauce:
1/4 cup peanut butter
2 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
Juice of 1 lime (about 1 1/2 Tbsp)
1/4 cup maple syrup
1 tsp Sriracha or other chili sauce

Make sure as much water is pressed out of the tofu as possible; you may need to wrap the brick with a paper,or cloth tea towel and place a can of food on it to press water out for 10 minutes or so.  Cut tofu into 1/2-inch cubes.  In a bowl, toss the tofu with the cornstarch. Place all sauce ingredients into a small food processor and blend well, stirring sides down to mix well.

Heat coconut oil (or canola oil) and butter in a non-stick skillet.  Toss in mushrooms and stir.  Cook over very high heat until mushrooms release water and begin to brown nicely.  Stir fairly often.  When mushrooms are browned, tilt pan to drain oil from mushrooms, and remove mushrooms to a bowl.

Reheat oil in pan; there should be about 3 Tbsp left over, otherwise add a bit more oil.  Place the tofu into skillet in a single layer, shaking pan often.  Use a spatula to keep tofu pieces separated.  Brown tofu for about 3-5 minutes and then flip, and cook another 3-5 minutes until browned. Sprinkle half the sesame seeds and coconut onto tofu and flip tofu.  Sprinkle remaining sesame seeds and coconut and cook another 2-3 minutes.  Salt and pepper tofu sparingly.  The tofu should be fairly crispy at this point.  When very crispy, remove tofu and remaining sesame and coconut reside to a paper towel.

Pour sauce into skillet and heat through.  Plate cucumber, divided among 4 plates evenly.  Top with tofu and mushrooms, divided evenly.  Spoon  peanut sauce over tofu and sprinkle with crispy coconut and sesame crumbs.  Serves 4.