Dal Tarka Karmapa

Here's a shout out to Buddhist dharma and the peaceful, vegetarian traditions many hold.  His Holiness, the 17th Karmapa is currently visiting the USA these months, and tells us that he has been vegetarian for several years.  His message of compassion for all sentient beings is compelling, and this recipe is to honor his philosophy of gentle, compassionate awareness and interdependence.

Meditate on this dish.  You will be satisfied, and soothed. Relatively 'green' and low-footprint, it packs a full, deep, nourishing flavor because of the "tarka", sautéed flavoring.  A wonderful dish to share with family and friends.

Peace.
Dal:
1 tsp salt
1/2 tsp turmeric
1 cup Toor dahl soaked 2 hrs
1 large potato, peeled and diced
1 cinnamon stick, broken or whole
3 cups water

1 large onion, peeled and diced

Tarka:
1 Tbsp canola oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp dried, crushed chipotle chilis
1 tsp coriander powder
1 tsp garam masala
1 can diced tomatoes, drained
2 cloves garlic, minced
1-inch fresh ginger, minced

1/2 yellow pepper, cut into matchsticks
1 red pepper, cut into matchsticks
1 tsp sugar
1 can diced tomatoes, well drained (liquid reserved for another use)
palmful cilantro leaves, chopped
palmful fresh Italian parsley leaves

Mix the dal ingredients in a pressure cooker or medium pot.

Cover and bring the pressure cooker to medium-high pressure and cook 5 minutes. Remove from heat and allow to depressurize naturally. If using a conventional pot, bring to a boil, stir and cover. Cook for about 45 minutes, until the dal is just softened through.

Meanwhile prepare all the ingredients for the tarka, ready to go - a miss en place.

Then, sauté the onions in a medium skillet for about 10 minutes, to soften and begin to caramelize them. Cook onions until the dal is finished, then add onions to the dal. Allow dal to simmer on low while you complete the tarka.

Add the oil to the skillet used for the onions and bring to medium heat. Add the cumin, and fennel seeds and cook for a minute or two until the seeds begin to crackle and pop a bit. Add the peppers and the sugar, and cook over medium-high heat for about 3-5 minutes, to slightly soften and caramelize them. Add the chipotle chili flakes and the garlic and ginger.

Cook another minute or two. Add the coriander powder and garam masala and cook another minute.

Turn heat to high and immediately add the drained tomatoes.

Allow them to sizzle and spatter a bit as they dry and caramelize just a bit as well - about another 5 minutes. Now stir the tarka into the dal, along with the cilantro leaves.

Garnish dal with parsley leaves and serve with paratha or naan bread and some rice.

Serves 4-6.

Salmon Roasted with a Ginger Fig and Orange Glaze

Wondering what to do with that fig jam you got in your Christmas stocking?  Paint it on salmon - you'll love it.  Thin it down with a bit of orange juice, and enrich with ginger and coriander, and you'll have a salmon glaze that will be remembered.
4 portions salmon, about 1-1/2 lb, skinned

Ginger Fig and Orange Glaze:
1/4 cup fig jam
2 Tbsp orange juice
2 cloves garlic, minced
1/2-inch fresh ginger, finely minced
1 tsp ground coriander
1/2 tsp red pepper flakes

Preheat oven to 400F. Whisk together the fig glaze in a small bowl.

Lay salmon fillets on a baking sheet and slather the fig glaze over top of them. Roast for about 10 minutes, until the salmon is just cooked through. Remove from the oven and serve with favorite sides.

Serves 4.

Cook’s Note: Here I served with a quinoa pilaf and some sautéed greens.

Tofu Butternut Casserole

Butternut squash paired with green veggies, pasta and fresh ricotta makes for a comforting casserole. This makes a lot, so you can share comfort with friends!
2 cups peeled butternut squash, cubed 3/4-inch
1 medium onion, diced, about 1 cup
about 1 lb mixed broccoli and cauliflower cut into bite-sized pieces
1/2 lb favorite pasta - I used mini-ziti
1 lb mozzarella cheese, cubed 1/2-inch, 1/4 reserved for topping
5-oz bag baby kale leaves
1 brick extra firm tofu, cubed
1 lb fresh ricotta

Béchamel Sauce:
2 Tbsp butter
1 Tbsp canola oil
3 Tbsp flour
2-1/2 cups milk
1/2 tsp dried dill weed
1/2 tsp salt
grated nutmeg, about 1/4 tsp

Topping:
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
1/4 of the cubed mozzarella
1 Tbsp olive oil

Preheat oven to 375F. Bring 3-4 quarts water to a boil in a medium pot. Salt generously and add the pasta. Cook, stirring often, for about 7-8 minutes, or until al dente. Add the broccoli and cauliflower and cook one more minute. Drain and keep warm.

Meanwhile toss the butternut squash and onion into a large skillet with 1-2 tablespoons olive oil. Sauté about 10 minutes, until the onion begins to brown and the butternut squash just softens to the tip of a sharp knife.

While the butternut squash cooks, prepare the Béchamel sauce. Melt the butter and oil in a small saucepan. Whisk in the flour and cook about 5 minutes over medium heat, whisking regularly as the mixture bubbles. Add the milk, dill, salt and nutmeg and bring to a gentle boil. Then whisk well and return to a simmer.

Tip the pasta broccoli mixture into a large mixing bowl and add the butternut squash, three quarters of the cheese cubes, the kale and the tofu.

Add the Béchamel sauce and gently fold everything together.

Tip half the mixture into a very large (10x15) casserole dish, or several smaller casseroles. Here, I used two smaller casseroles to give one to a friend.  Nestle tablespoon-fulls of ricotta about the casserole mixture.

Top with the second half of the casserole mixture. Mix together the topping ingredients and distribute evenly on the casserole.

Bake covered for 30 minutes.

Then uncover the casserole.  Bake uncovered another 20-30 minutes, until the casserole is heated through and browned and bubbly.

Serves 6.

Tarragon Dijon Turkey Medallions

Keeping turkey breasts tender and moist can be a trick, so cook quickly and find a good source of moist boneless breast.  Quick browning, and then finishing in a dijon cream, assures tender turkey.
2 boneless turkey breasts, about 1-1/2 lb
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced, or 2 Tbsp purple onion, minced

1/2 cup chicken broth
1/2 cup white wine
1 cup heavy cream
2 Tbsp Dijon Mustard
1/4 cup sliced black olives
palmful parsley, minced

Slice the turkey breasts deeply on a bias to form 1/2- inch medallions. Each breast should form about 5 medallions.

Melt the butter in the olive oil in a large non-stick skillet. Brown a batch of 5-6 medallions for 2 minutes on each side.

Set first batch aside on a plate while second batch browns.

Salt and pepper medallions to taste as you brown them. Set remaining browned medallions aside on plate.

Toss shallot or onion into the skillet and brown for 3-5 minutes, stirring occasionally.

Add the broth, wine and cream to skillet and bring to a gentle boil. Let sauce reduce by about a third and then whisk in the mustard. The sauce should coat the back of a wooden spoon, and leave a dry trail as you sweep the bottom of the skillet.

Return the turkey medallions to the sauce, cover and cook another 5-8 minutes, until the medallions are just cooked through.

Avoid overcooking the turkey breasts as they can dry out and become tough very easily. Scatter the medallions with the olives and the parsley and serve.

Serves 4.

Cook's Note:  I have found Trader Joe's turkey breasts to be consistently moist and tender.  That is what I used for this recipe.

Peanut Satay Tofu

Flavoring tofu can make all the difference.  A classic marinade is based on the same ingredients used in Thai satay dishes, using peanut butter, soy sauce, sesame oil and Nam Pla, a fish sauce. The longer you can marinate the tofu, the better, but don't let that stop you if you need to get going fast.  This is a satisfying, flavorful dish no matter how long you have to prepare it.
1 brick extra-firm tofu, drained and cubed to 3/4-inch pieces

marinade:
2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp sesame oil
1Tbsp Nam Pla, Thai fish sauce
2 Tbsp pale dry sherry
2 cloves garlic, minced
1/2-inch piece fresh ginger, peeled and minced
enough water to make a thick, but pourable sauce

Vegetable stir fry sauce:
2 Tbsp chicken or vegetable broth
2 Tbsp pale dry sherry
1 Tbsp soy sauce
1 tsp chili paste with garlic
1 Tbsp corn starch

3 stalks celery, sliced on a bias
2 carrots, peeled and sliced
1 onion, sliced
2 cups chopped cabbage
1 tsp fennel seeds

1 cup white rice
toasted sesame seeds

Whisk together the tofu marinade ingredients in a large casserole, so the tofu lays in a single layer. The marinade should be like a melted coffee milk shake - just liquid enough to coat the tofu pieces well. Gently fold the tofu with the sauce and allow to marinate as much time as you have, up to 24 hours in the refrigerator. A half hour will work well in a pinch, don’t worry. It’s just that the tofu won’t be flavored as deeply through.

If you don’t have any rice standing by, prepare a cup of rice according to package directions. Whisk together the vegetable stir fry sauce in a small bowl. Set aside.

When the rice has only 15 minutes left to cook, get a wok or very large skillet, and another large non-stick skillet heating on the stove. This is a two-fisted deal!

Heat a bit of canola oil in each. wWhen the oil is hot, add the tofu to the non-stick skillet and allow to brown, shaking often. Add the veggies to the other wok or skillet. Stir fry for about 8-10 minutes, until the veggies are just becoming crisp-tender.

Flip the tofu after about 5 minutes to brown the other side. Whisk together the sauce ingredients and pour into the veggie stir fry over high heat. Stir well to thicken the sauce.

Serve the veggies and the tofu over rice.

Cook’s Note: I always have rice standing by in the freezer. It freezes very well and heats up in the microwave in just a few minutes. I always cook 2-3 times the rice I need at a time - why waste the energy on only 1 cup when about the same amount of energy will cook 2-1/2 to 3 cups?

Seafood Creme Fraiche

Seafood simply sautéed in butter, and laid on a bed of creme fraiche sauce.  Creme fraiche is like sour cream but a little less sour.  A dairy staple in France, it is only now becoming popular in the US, and I find mine at Trader Joe's.  But if you can't find any, you certainly could use a good sour cream.
1 Tbsp butter and 1 Tbsp canola oil
1 lb Haddock or Tilapia
1/2 lb shrimp, peeled

2 shallots, thinly sliced
2-3 cloves garlic, thinly sliced
1/4 tsp dried dill weed
1 lemon, sliced

7.5 oz creme fraiche
1/4 cup white wine

Cut the haddock into 2- to 3-inch pieces.  Leave the shrimp whole.

Heat the butter and oil in a large non-stick skillet. Add the haddock and shrimp and sauté the seafood over medium-high heat for about 3-4 minutes. 

Flip each piece once and cook another 3-4 minutes. Set aside on a plate and cover with aluminum foil to keep warm.

In the same skillet, add the shallot and cook about 4-5 minutes, adding a bit more butter if necessary. Add the capers and stir.

Then add the creme fraiche and wine. Bring to a boil and reduce to a simmer, Cook for a few more minutes to reduce to a thick sauce.

Place a quarter of the sauce on each of four plates as a bed. Top with a quarter of the haddock and shrimp on each swirl of sauce. Garnish with dill weed if desired.

Serves 4.

Corned Beef and Cabbage

Erin go Bragh!

Our dear Irish next-door neighbors, the Coleman's, would proclaim this every St. Patrick's Day, over our shared driveway, all throughout our childhood. As a first-generation French immigrant myself, at first I didn't really understand, but politely I waved with a smile nonetheless.  After all, they were (are) my best friends.

Now I get it.  God bless the Coleman's and the wonder to grow up next door to them.  Here's a shout out to them, and their Irish heritage in an attempt to make something I think they would relish.  I have made many meals for them over time, and they have made many more for me.  I am sure they would approve of this; super-authentic or not.

Erin go Bragh!

3 carrots, peeled, and sliced thickly
1 large sweet onion, peeled and sliced
2-1/2 to 3 lb prepared corned beef, one that you trust
2 cups beef broth

4-5 Yukon Gold potatoes, peeled and quartered
1 medium head cabbage, quartered, or sixthed

Preheat oven to 350F. Heat your largest green Dutch oven or pot with a bit of olive oil. Toss in the carrots and the onions and cook for about 10 minutes, stirring often. Let the veggies soften and begin to brown.

Place the corned beef on top of the carrots and onions and add the broth and just enough water to barely cover the meat. Place in the oven and cook for about 3 hours. Check that there is enough water to just about cover the meat throughout the cooking.

Then add the potatoes and the cabbage, nestling around the meat. Cook another 45 minutes, or so, in the oven, until everything is just cooked through. Check the cabbage for the degree of doneness you like.

Remove the meat from the pot and slice on a cutting board.  Then remove the veggies from the broth as you serve. Serves as you prefer - dry or with broth.

Serves 6-8.

Cook's Note:  You can drain the meat, potatoes and cabbage and serve dry on a platter, as many do.  Or you can serve as the French (us) might do as in a French pot-au-feu, with all the broth.

Just be sure you get the corned beef from someone you trust.  I got mine from Trader Joe's and I find it wonderful - full of mustard seed and clove flavor, but relatively low in salt content.  Highly recommended.

Chopped Salad with Toasted Pumpkin Seed Dressing

There's a lot being said about raw food and its benefits, especially for veggies.  As a chemist, I get the point that cooking can leach out and/or decompose nutrients.  So how to (get the family to) ingest those veggies raw, without the rich ranch or onion dips?  Chopped salads, that's how.

I thank Rachel Ray for reminding us about chopped salads, and how flavorful they can make raw veggies.  And the produce section is your palette.  Think about the dressing carefully - it should flavor well, but not through rich fats and processed ingredients. I have strong radar aimed at processed foods, even from the healthiest of natural food providers.  Better if you can prepare it yourself from basic ingredients you recognize and understand.  I don't quite get guar gum.

So get this - it's probably all in your crisper drawer, or should be.
2 carrots, peeled and diced
1 zucchini, sliced into quarter moons
1 apple, peeled, cored and diced
kernels from 1 fresh corn cob
1/4 cup diced purple Bermuda onion
1/2 red pepper, diced
1/2 jalapeño pepper, minced (optional)

Toasted Pumpkin Seed Dressing:
2 Tbsp rice vinegar
1 Tbsp sherry vinegar
1/4 tsp salt
freshly ground pepper, about 1/4 tsp
1 tsp Dijon mustard
1Tbsp toasted pumpkin seed oil
1/3 cup olive oil

2 Tbsp toasted, salted pumpkin seeds

Mix all the veggies together in a large bowl. Whisk together the dressing.

Toss the dressing together with the veggies and allow to marinate at least 30 minutes. Stir and top with pumpkin seeds.

Serves 4.

Cook's Note:  You could substitute walnut oil for the pumpkinseed oil, if you cannot find the later.  Substitute 3 Tbsp walnut for the 1 of pumpkinseed oil, and reduce the olive oil by the same amount.

Ratatouille Pizza Pi

A dull ratatouille is such a letdown. Don’t just make ratatouille, make outstanding ratatouille. And there is a winning strategy for this. It is, quite simply, to brown (read caramelize) each of the veggie groups separately, and then combine only at the end to meld and infuse flavors. Because of the varying water contents of the different vegetables used, adding all of them together in the pot at once can only end in tears.  Dull, boiled, and very uninspired.

So get a competent crust platform - there are many great ones ready in the store, or go ahead and make your own. And make one of the best pizza pi’s (oh sorry, pies) possible, on pi-day, 3-14!
1 recipe ratatouille
2 pizza crusts, fresh or prepared
1 lb fresh mozzarella cheese, sliced

Prepare ratatouille, ideally the day before.

Preheat oven to 450F. Bring ratatouille to room temperature. Prepare the pizza pi crusts by rolling out, or unwrapping pre-baked crust. Spread ratatouille evenly about the crusts. Top with mozzarella cheese, distributed evenly. Sprinkle with fresh herbs if desired. Depending on your pi crusts, you may or may not have leftover ratatouille. If you do, use wisely, for example with eggs the next morning!

Bake for about 15 minutes, until cheese is melted and bubbly and just beginning to brown.

Remove from oven, slice and serve. Serves 4-6.

Curried Ham and Bean Soup

As March is still in the lion phase and only beginning the lamb phase, soup is still in fashion.  I always have some ham hanging around the freezer to pump up a soup, and now is the perfect time to put it to use.  A slight hint of curry rounds out and warms the flavors and the soul, as we await gentle spring.
2 carrots, sliced
1 leek, cleaned, trimmed and diced
1 onion, diced, about 1 cup
3 stalks celery, diced
1 jalapeño pepper, diced (optional)
2 cloves garlic
2 tsp fennel seeds
2 tsp favorite curry powder
1 quart beef or chicken broth
2 cups water
2-3 cups cooked ham, diced to bite-sized pieces
2 red potatoes, diced
2 cups red cabbage, diced (optional)
1 can small red beans, rinsed and drained
1/4 cup red lentils

In a large Dutch oven or soup pot, sauté the carrots, leek, onions and celery for about 10 minutes in a bit of olive oil. Add the jalapeño and garlic, fennel and curry powder, and cook another 3-4 minutes.

Add the broth, water, ham, potatoes, cabbage (if using), beans and lentils and bring to a gentle boil. Stir and reduce heat to a simmer.

Cover and cook about 45 minutes to an hour, stirring from time to time. Adjust thickness with water to desired consistency.

Serves 6.

Sesame Beef and Noodles

Whenever I can, I get fresh lo-mein noodles at the Asian market.

Combined with a few fresh Asian vegetables such as bok choy or choy sum, they bring back memories of the Orient.  Complimenting with beef, as here, or chicken, tofu or mushrooms, simply amplifies the wonder.

I love noodles.
1/2 lb fresh lo-mein noodles, cut in half lengthwise
1/2 lb petite sirloin steak, cut thinly on a bias
6-8 baby bok choy, rinsed and dried
4 green onions
2 cups chicken or beef broth

Marinade:
2 Tbsp Tamari, or soy sauce
1 Tbsp lite seasoned rice vinegar
1 Tbsp sesame oil
2 cloves garlic, minced through a press
dash red pepper flakes

Cut the bok choy in half lengthwise and widthwise, and then cut the heads in half again.  Cut the onions into 2-inch pieces.

Whisk together the marinade and toss with the beef. Allow to marinate for 30-60 minutes.

Bring 3 quarts of salted water to a boil in a medium pot. When boiling, add the noodles to the water and stir. Cook for 4-6 minutes, or according to package directions. Do not let the noodles cook beyond al dente. Drain them and then return to the pot with a good dash of canola oil to keep strands separate. Leave noodles uncovered, and stir form time to time to keep from sticking together.

Meanwhile, drain the beef well and reserve the marinade. Heat a bit of canola or peanut oil in a large wide skillet or wok and toss in the beef and stir fry for just two to three minutes over very high heat.

Remove beef to a bowl. Add the bok choy and green onion to the skillet/wok and stir fry for just a few minutes, until they begin to soften and brown just a bit, about 5-7 minutes.

Add the noodles, beef, remaining marinade and the broth to the skillet/wok and bring to a boil.

 Cook for just a minute or two more to heat through, stir, and serve.

Serves 4.

Sherried Haddock Baked with Peas and Potatoes

These are quick and easy crustless pot pies.  But if you have puff pastry hanging around, you can trow some on top.  And if you have some shrimp hanging around, toss them in too.
1-1/4 lb haddock (or cod) fillet, cut into 1-inch pieces
2 Yukon Gold potatoes, washed and cubed
1 cup frozen peas, thawed

1 Tbsp butter
2 Tbsp canola oil
1/4 lb bacon, diced
1 small onion diced, about 1 cup
2 cloves garlic
dash red pepper flakes
2 Tbsp flour
1/4 cup sherry
about 1-1/2 cup milk
1/2 tsp dried dill weed

Preheat oven to 375F. Tip potatoes into a pot and cover with cold water. Bring to a gentle boil, and then salt the potatoes generously. Bring down to a simmer and cook only just until they begin to soften enough to get a fork through - they will cook more while baking the dish.  Drain the potatoes and set aside.

Meanwhile, cook the bacon and onions in the butter and oil until the bacon is browned and the onions are golden, about 10 minutes.

Add the garlic and red pepper flakes and cook another 2-3 minutes. Make a roux by whisking in the flour and cooking for about 3-4 minutes. Then whisk in the sherry and enough milk to make a creamy sauce. Allow the sauce to come to the boil to get it to thicken. Adjust thickness with milk. Stir in the dill weed and adjust seasoning with salt and pepper to taste.

Distribute the fish, potatoes and peas in four greased individual baking dishes, or otherwise one casserole.

Distribute the sauce evenly among the dishes.

Bake for about 30 minutes, until bubbly and browned.

Serves 4.

Cajun Fried Rice

This is not your neighborhood Benihana fried rice. Instead, with all the flavors of a jambalaya of New Orleans - garlic, thyme, andouille, ham, tomatoes - this is southern Louisiana through and through.

I've taken a little liberty with the sacred 'holy trinity' of cajun cooking - the combination of onion, pepper and celery (much like the French miroepoix of onion, carrots and celery).  I've substituted Brussels sprouts and cabbage for the celery, cooked just to crisp-tender sweetness and no more.  This adds a higher veggie and lower meat and carb content, along with a slightly sweet base to offset the richness of the ham and andouille sausage.

Now if I only had one of those huge Benihana griddles so I could try that flaming onion trick for guests while assembling...
8 Brussels sprouts, sliced, about 2 cups
2 cups cabbage, diced
1 small onion, sliced, about 1 cup
1/2 tsp red pepper flakes, or to taste
1 orange pepper, diced
1-1/2 cups cubed cooked ham
2 links fresh andouille sausage, sliced
1/4 tsp dried thyme leaves
1/2 tsp cumin seeds

1 pint grape tomatoes, sliced in half
3 cups leftover cooked and cooled rice

Heat a bit of canola oil in a large skillet. Tip in the Brussels sprouts and cook over high heat for about 5-7 minutes, until the sprouts begin to brown.

Remove sprouts to a bowl. Add the cabbage, onion and red pepper flakes into the same skillet and cook over medium heat until the cabbage and onions begin to soften and brown up a bit, about 10 minutes.

Tip cabbage mix into bowl with sprouts and set aside.

Now add a bit more canola oil into the skillet and add the andouille. Cook for 2-3 minutes until beginning to brown. Add the ham and orange pepper and continue cooking another 2-3 minutes.

Finally add the garlic and the thyme and cumin seeds and cook another 2-3 minutes. Remove chorizo mix to the bowl with the veggies and set aside.

Now heat the skillet to high and add the tomatoes into the skillet. Let them sizzle and brown up for about 5 minutes. Then remove from heat.

Now assemble the dish. Tip the veggie-chorizo mix into a large non-stick skillet and toss gently over medium heat. Add the rice and heat through, tossing very gently.

Turn out into a serving bowl and top with the tomatoes. Garnish with fresh parsley.

Serves 4.

Cook's Note: If you don't have cooked rice on hand, just cook up a cup of rice. Once done, tip out onto a rimmed baking sheet and spread out to cool and dry out. Rice for this dish should be rather dry or you will end up with a gummy result.

If you can't find fresh andouille sausage, you could use chorizo for a similar effect, though slightly different flavor.