SECRET RECIPE CLUB: PAALAK PANEER, A FAREWELL POST

Posted in Secret Recipe Club, Vegetarian-friendly, Veggies by sallybr

Not sure even how to break this to my readers. This will be my last post with The Secret Recipe Club. Not because I am leaving, but because the club as a whole will be shutting down. It is sad, very sad, I’ve been a member for a long time. My first post was in October 2011. Five long yeas, and I enjoyed every single month of it. But, many members were quitting, not enough new members joining, so that is that, folks. We knew about this for over a month, and I’ve been dreading this post with the bitter taste of farewell. Farewell to a good thing. Anyway, my last assigned blog was My Hobbie Lobbie, hosted by Trisha and I can say it allowed me to close this blogging chapter with a golden key. I learned so much by stalking her site, Trisha cooks a lot of authentic Indian food, a cuisine I adore but find a bit intimidating. I had a mile-long list of stuff bookmarked, will share a few of my choices to give you a taste (pun intended) of what her site is all about. For starters, her take on Tiramisu… But then, she tempted me with Homemade Samosas (sigh). Or Methi Namakpare, something you probably don’t know what to make of, but jump over there to start dreaming about it. Her take on Chicken Tikka is another show-stopper. But the one that I really wanted to make and if life was a little less frantic I would have: Chicken Biryani, the very best according to Trisha. I even bought all the ingredients to make it, just never got to it. Not yet, that is… Another heavy contender – a very unusual daal using black chickpeas. Guess what? I found those in our Oriental market, so stay tuned, it will be on the blog sometime soon. Anyway, you can see how much I adored getting her blog for my final assignment. Final assignment. This is really sad.

Note added after publication. For this final adventure in SRC, my blog was assigned to Sawsan, from Chef in Disguise. I woke up today to read her post that shall stay with me forever. I am touched beyond words. If you’d like to see what she cooked from my blog (it’s a great bread!), visit her wonderful site.

PALAAK PANEER
(slightly modified from My Hobbie Lobbie)

750 g spinach, washed and drained
3 tbsp vegetable oil
1 tsp cumin seeds
1 shallot, chopped
1 1/2 tbsp finely chopped ginger
1 green chile, whole
2 tsp coriander powder
250g Paneer cheese, cut into cubes
1/2 – 1 tsp garam masala powder
6 tbsp whole milk
1-2 tsp lemon juice, or to taste
Salt, to taste

Blanch the spinach in hot water till wilted. This should take about 3 minutes.

Drain using a colander and run under some cold water till it cools down. This will help maintain its lovely color and will prevent it from cooking any further. Blend it to a smooth paste and set aside.

Heat oil in a large pan. Add the cumin and fry till it is fragrant. Don’t let it burn. Add the shallot and let it fry on low heat till it turns soft. This should take about 5-6 minutes. Add the ginger and chile and cook for another minute.
Add the coriander powder and salt and cook for 30 seconds.

Add the spinach puree and a tiny splash of water if necessary. The puree should be loose, but not watery. Bring this to a boil and simmer for 3 minutes. Add the garam masala powder, paneer cubes and milk. Stir and cook for a few minutes till the spinach is nice and creamy. Add lemon juice to taste. Serve over rice.

ENJOY!

to print the recipe, click here

Comments: I’ve had Paalak paneer in Indian restaurants quite often. Love the stuff. The creaminess, the spices, but I never attempted to make it at home. Like sushi, palaak paneer is something I reserved for dining out. Once I got this assignment and spotted the recipe on Trisha’s site, I could not quite get it out of my mind. Plus, our Oriental market carries paneer cheese, so the trickiest ingredient involved did not pose a problem. My only advice is, get a lot of spinach. A LOT. I did not bother weighing, but I just got a lot more than I thought I needed, and that was a wise decision. I intended to make some of her Jeera rice, but ended up serving it with normal, plain Basmati. My favorite rice in the whole wide world.

After we enjoyed it at dinner, there was a little bit of Paalak left. Not enough to stand on its own as a side dish. I considered adding to a frittata or omelette for my lunch next day, but then it hit me: why not use it as the flavoring base for a soufflé? At first I tried to fight that idea. The spices seemed wrong and out-of-place. But shouldn’t we try to open our horizons instead of accepting preconceptions? I went ahead with it. Used my basic Julia Child’s method, and… one word for you: WOW!

We devoured this soufflé with abandon… it was spectacular. So, yes, I recommend that you not only make the Paalak paneer, but then save a little bit of it to use in this quite successful fusion cuisine experiment. It was creamy, tasty, the spices made it absolutely special.

Dinner is served: Paalak Soufflé with grilled flank steak and mushrooms…
Life is good!

Well, folks this is it for the Secret Recipe Club. It was great while it lasted, that’s for sure.
Like the beautiful full moon that was shinning the night we enjoyed the Paalak Paneer…

A big thank you to the organizers, moderators, members,
that kept such great atmosphere in the background.
I had a blast with all of you.

ONE YEAR AGO: In My Kitchen, November 2015

TWO YEARS AGO: Helen Fletcher’s Oatmeal Cookies

THREE YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

FOUR YEARS AGO: Shrimp with Spicy Orange Sauce

FIVE YEARS AGO: A Simple Appetizer (Baked Ricotta)

SIX YEARS AGO: Sour Cream Sandwich Bread

SEVEN YEARS AGO: Pasta with Zucchini Strands and Shrimp

1Nov2016

THE BEST, THE VERY BEST HUMMUS

Posted in Appetizers, Vegetarian-friendly by sallybr

We eat hummus all the time. Almost always store-bought, because we actually like the two brands available in our neck of the woods: Sabra and Athenos. Sometimes I refresh it with a little lemon juice, olive oil, some cumin or paprika, but sometimes we just dig in, straight from the container. I have quite a few hummus-like recipes in the blog, departures from the classic, using avocado, edamame, even pumpkin. Oddly enough, I never posted the classic, chickpea-tahini entity. Until now, that is. The recipe I tried this past weekend was a revelation, and I am still kicking myself for taking such a long time to try it, when bloggers and cookbook authors have been raving about it for ages. This is the way hummus is prepared in the Middle East. The prominent flavor is exactly what is intended to be: chickpeas and tahini. No distractions. The texture, unbeatable. Absolutely nothing to do with the grocery store variety. This might just spoil you forever. I adapted the recipe from a few sources, including Ottolenghi, to make a version that has a little bit less tahini and more lemony. Play with it, but don’t mess with the cooking of the chickpeas.

THE VERY BEST HUMMUS
(adapted from several sources)

1 cup dried chickpeas
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup tahini (best quality you can find)
juice of 1 lemon
1/4 cup cold water
red pepper flakes (optional)
cumin or paprika for decoration (optional)

The night before making the hummus, cover the chickpeas with enough water to cover by 2 inches and soak them for 12 hours. Drain and rinse the chickpeas and place them in a large saucepan with the baking soda. Cover them a couple of inches of water and bring the water to a boil. Simmer for an hour or until very tender. Drain the beans, let them cool slightly and add to a powerful mixer (Vitamix is available). If you don’t have a Vitamix, use a food processor.

Add the lemon juice, tahini, salt, and blend until very smooth. With the motor running, drizzle in the water and continue to blend for a few more minutes. Taste and season with additional salt if needed. Add the red pepper flakes, if using, and mix gently. Transfer to a serving dish, top with a drizzle of olive oil, maybe some cumin or paprika sprinkled on top. If you like, a little bit of fresh lemon juice brightens up the flavors.

ENJOY!

to print the recipe, click here

Comments: When Phil tried the first bite of Ak-Mak cracker with this creamy hummus spread on it, he was silent for a few seconds, then told me it was the best hummus he’s ever had. Followed by… you know you’ll have to make this all the time now, right? I have to agree, the texture is three logs of magnitude better than any hummus you can buy or make by simply opening a can of chickpeas. I guarantee you it is worth the time you’ll have to wait for the beans to get tender. Just go for it, do it on a Saturday morning, while you sip your coffee, your tea, while you read the newspaper. Just remember to soak the beans the evening before. That is all. You will notice there is no garlic in my version. It is listed as optional by some, mandatory by others. I am very partial to the pure flavor of chickpeas and tahini and find that garlic would throw this delicate balance off. You should do what your taste buds tell you to… Olive oil? Only drizzled on top at the time you serve it. In the hummus itself, water is the best emulsifier. Just think about it, tahini is extremely oily, adding more oil to the dip makes no sense. It is soooo creamy, I tried to capture the texture on my first photo, it has the feeling of a luscious mousse. Everyone was mesmerized by its looks. Everyone.

Go ahead, make my day and pin me!

ONE YEAR AGO: Cheddar Cheese Crackers

TWO YEARS AGO: A New Take on Cauliflower Puree
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THREE YEARS AGO: In My (NEW!) Kitchen
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FOUR YEARS AGO: The Lab Move and New Beginnings
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FIVE YEARS AGO: Honey-Oat Pain de Mie
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SIX YEARS AGO: Carrot and Leek Soup
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SEVEN YEARS AGO: Chicken Parmigiana 101

13Sep2016

GOING NAKED… AND MY HUSBAND LOVED IT!

Posted in Appetizers, Salads, Vegetarian-friendly, Veggies by sallybr

Obviously, I am talking naked tomatoes. Obviously. Another almost non-recipe that went from spotting on a site to preparing and blogging in record time… The source for this little gem is the video blog Food Wishes, hosted by Chef John. I’ve been following his site for a long time, he always posts interesting stuff, but I admit to rarely watching the videos. I am a very impatient person. Give me the recipe, if possible with just a photo or two, and I’m a happy camper. But, I must say whenever I watch his videos, I feel happy I did. He is a natural teacher, concise, and very witty. Anyway, these naked tomatoes intrigued me. I read his post while we were away in Portland. We landed back in town, and stopped at the grocery store on our way home. I made a beeline for the fresh produce stand. Not a single cherry tomato to be found. However, gorgeous grape tomatoes said hello to me, so I asked “do you mind if I take your clothes off?”

NAKED GRAPE TOMATOES
(adapted from Food Wishes)

a bunch of grape tomatoes
salted boiling water
ice water bath
a little patience and loving care
extra-virgin olive oil
white balsamic vinegar (or regular balsamic, or sherry vinegar)
dried thyme to taste
salt and pepper to taste

Make two very small and not too deep incisions in each grape tomato on the side opposite of the stem.

Drop them in salted boiling water for just a few seconds. The moment the skin starts to curl up, remove them quickly and dump them in ice water until cold.

Carefully peel off the skin, one by one. Be Zen. It is good for you.

Add them to a small bowl. Whisk the olive oil, vinegar, thyme (or another herb of your choice), salt and pepper. Pour over the tomatoes, cover with plastic and leave at room temperature until serving time.

ENJOY!

to print the recipe, click here

Comments: I will not lie to you, peeling small tomatoes is a labor of love. But worth it. If you have a dinner party, these would be amazing as appetizers. Grab a toothpick, pop one of these naked cuties in your mouth, repeat. I also envision them served over crostini, a nice smear of ricotta underneath, maybe even baked ricotta. Have you ever had baked ricotta? Here is a recipe for you, just to make things easier. Both Phil and I loved these tomatoes, the resulting texture is wonderful! The dressing, instead of slipping off the tomato skin, permeates delicately through its flesh. Is that sexy or what?

Dinner is served: Turkey Portobello Burgers, avocados,
and Naughty Grape Tomatoes…

ONE YEAR AGO: Cream Cheese Mini-Pancakes with Smoked Salmon

TWO YEARS AGO: Star-Shaped Chocolate Brioche Bread

THREE YEARS AGO: Blueberry-Banana Bread

FOUR YEARS AGO: Into the Light Again

FIVE YEARS AGO: Five Grain Sourdough Bread

SIX YEARS AGO: The Nano-Kitchen

SEVEN YEARS AGO: Kaiser Rolls

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28Jul2016

PICKLED RED ONIONS

Posted in Side dishes, Small Dishes, Vegetarian-friendly by sallybr

Those who follow my blog might notice that onions rarely appear in our recipes. But here I am to give them full attention in a simple but delicious preparation I saw over at Kelly’s Inspired Edibles. For unknown reasons, in the past few years I’ve developed a huge passion for pickled stuff. I’ve always enjoyed olives and capers, but now every time I see a recipe calling for pickled anything, I start anticipating that sharp bite on the back of the tongue that only the right amount of acid will cause. Perhaps I developed a “pickled tooth?” I do take liberties with the English language, but maybe that’s a bit much. At any rate, I loved the fuchsia color of the onions and the pickling liquid, and with each passing day it only got better. I enjoyed the full batch, from first to last slice, since Phil and onions do not get along well. This recipe is ready in minutes, I hope you’ll give it a try.

PICKLED RED ONIONS
(from Inspired Edibles)

1 medium red onion, peeled quartered and sliced thin
3/4 cup apple cider vinegar
1/4 cup water
1 tsp sugar
1 tsp salt
8 or so peppercorns
a few sprigs of fresh thyme

Bring a kettle of water to boil. Place sliced onions in a colander or mesh sieve and hold over sink. Carefully pour boiling water over the onions to soften them, allowing the water to drain through. Set aside.

Whisk together the vinegar, sugar and salt in a clean pint size mason jar until sugar and salt are fully dissolved. Layer in the warm soft onions, thyme sprigs and peppercorns, making sure everything is submerged in the vinegar mixture. The jar will be quite full, you might have leftover onions, just save them for another purpose.

Place lid and refrigerate for at least 30 minutes before using. Leftover pickled onions will store for 10 days or so in the fridge.

ENJOY!

to print the recipe, click here

Comments: These onions go well on many types of food. My favorite was spooned over ground chicken with Tex-Mex spices served with a corn tortilla, but I had it on salad greens, with grilled salmon, and… just to make sure Kelly was onto something, I munched on pieces standing in front of the fridge, fork in hand, smile on face. Yeap, she is right. It will curl your toes in every direction.. and that’s a good thing! The pickling liquid is fantastic as the base of a vinaigrette, and I even enjoyed a little drizzle over avocado slices. Once again, this recipe proves that simplicity can be very good. I know there is a time and place for dressings that mix 17 spices, half of them roasted, juice of preserved lemons emulsified with first pressed pistachio oil, but… when you have something that awes your palate with only a few ingredients… it’s a gold mine. Make this, marvel at the color, the taste, and stop by Kelly’s site to say merci beaucoups!

ONE YEAR AGO: Strawberry Chocolate Chip Cake

TWO YEARS AGO: Mini-Chocolate Cheesecake Bites

THREE YEARS AGO: Whole-Wheat Spaghetti with Grated Tomato Sauce

FOUR YEARS AGO: A Taste of Yellow to Honor Barbara

FIVE YEARS AGO: Gratin of Beefsteak Tomatoes

SIX YEARS AGO: Tour de France Final Stage: PARIS

SEVEN YEARS AGO: Snickerdoodles with a Twist

24Jul2016

RUTABAGAS ANNA

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Talk about life not being fair. This poor veggie falls quite short on looks, no way to sugar coat that pill. But to add insult to injury, someone decided to name it rutabaga. I mean, c’mon! “Go to sleep now, or the rutabaga will come and get you!” No wonder most people don’t even look at them at the grocery store. My friend Denise tells me that in England they are called swedes, a much more poetic name. I was intrigued, so a quick stroll through Wikipedia-Land brought the light at the end of the tunnel: the name has its roots in old Swedish. Rotabagge from rot (root) + bagge (short, stumpy object). so swede would be a natural choice to name these ugly ducklings. Call it swede, rutabaga, white turnip, or snadger (yeah, that too), this recipe is absolute perfection. I still cannot believe that two ingredients (sliced swedes and butter) plus a little seasoning could result in such a perfect side-dish. Pretty easy on the eyes too. So, get over their funky looks and unfortunate name. Bring them home, get slicing and cooking… Did I mention it is reasonably low-carb?

RUTABAGAS ANNA
(slightly modified from Ketogasm)

2 small rutabagas, thinly sliced
½ stick of butter
1 teaspoon dried thyme
2 teaspoons salt

Heat oven to 350 degrees. Slice rutabaga thinly using a mandolin or knife. Reserve the sliced rutabaga in a bowl. Melt the butter in a small saucepan over medium heat. Add thyme to melted butter and let it gently simmer for a couple of minutes.
.
Pour the melted butter herb mixture over the sliced rutabaga. Ensure the slices are evenly coated by rubbing them all with the butter using your hands. Gloves work wonders here…

Arrange and layer the rutabaga slices, dividing among the muffin tins, larger slices at the bottom, overlapping smaller slices on top. Drizzle any remaining butter over your rutabaga little towers. Cover the muffin tin with foil.

Bake for 35 minutes. Remove foil. Continue baking uncovered for an additional 25-30 minutes, or until the edges are golden and crispy.

ENJOY!

to print the recipe, click here

Comments: I found this recipe over at Ketogasm, a blog that is new to me. Being a huge fan of Potatoes Anna, but rarely indulging in it, I thought that this version with a lower-carb root veggie could be worth trying. We both loved it. The rutabaga gets very creamy, with the crusty edges offering a nice contrast, very similar to the authentic Anna. I don’t usually like to mess with classics, but there’s really nothing bad to say about this version. My only recommendation is to add more slices to the muffin tin than you think you’ll need. The little towers collapse a lot during baking. Next time I’ll start with three rutabagas and make 6 individual portions. We love our leftovers, and I am not finicky about warming up in the microwave for my lunch next day. If you’d like to serve these for company, do the first step of baking, covered, and reserve. Twenty minutes before serving, finish them uncovered. They keep warm for quite some time. You can add different spices, perhaps. Smoked paprika sounds great, maybe a little cumin for a Southwest flair. Great side dish, satisfying without being too heavy.