Category Archives: world

Pho

Greg found this vegetarian version of pho by Anna Jones via The Guardian when trying to recreate the pho he enjoys when visiting Blue Cliff Monastery.

For the stock
onions 2
garlic 1 bulb
ginger a small hand
cinnamon a 5cm stick
star anise 4
cloves 3
coriander seeds 1 tbsp
vegetable stock powder 1 tsp, or stock cube ½
dried mushrooms (Asian if you can find them) a large handful
soy sauce or tamari 1 tbsp
carrots 4

For the rest
dried flat rice noodles or pho noodles 200g
Basil or fresh Thai or Vietnamese basil and mint or shiso/parilla (if you can find them) a small bunch
fresh coriander a small bunch
pak choi or spinach 300g
sugar snap peas 200g
limes 4-5
beansprouts 200g
good chilli oil

Optional
pan-fried tofu, tossed in maple and soy at the end of cooking

Fill and boil a kettle and get all your ingredients together. Heat a large saucepan over a high heat.

Peel and quarter the onions and halve the bulb of garlic, bash the ginger until it almost starts to break up. Add the onion, ginger and garlic to the dry pan and toast until blackened and charred all over. This will take 4-5 minutes. *Warning! likely to trigger smoke alarm*

Next, add the cinnamon, star anise, cloves and coriander seeds and toast for a couple of minutes, stirring all the time. Now add 2 litres of hot water from the kettle, the stock powder or cube, the mushrooms and the soy or tamari and bring to a simmer. Chop the carrots into 2cm chunks and add these too. Cook for 25 minutes, until all the flavours have infused.

While the stock is simmering, put the noodles into a bowl, cover with boiling water from the kettle and put to one side. Drain after 8 minutes or following the packet instructions.

Pick the leaves from the stalks of all your herbs, quarter your pak choi and halve your sugar snap peas, lengthways.

Once the stock has had its time, sieve it into a large bowl and pour it back into the pan. Add the juice of 3-4 limes, depending on how juicy they are. Taste and adjust, make sure the lime, soy and spices come through, then add the sugar snaps and pak choi or greens and simmer for a couple of minutes, until the leaves have wilted a little.

Divide the drained noodles between four bowls and ladle over the stock and vegetables. Serve with beansprouts, herbs and the remaining lime cut into wedges, with some chilli oil for everyone to add as they choose.

a7e889f8-356d-4123-951b-3d1f10744012-2060x1236

Advertisements

Indonesian Gado-Gado

Adapted from “The Barrio Vegetarian” Peace Corps Philippines. We were there 1989-1990 and we still make this, especially in the late fall when our CSA shares are bountiful.  Gado-gado is a dipping sauce served with a platter of vegetables, tofu and hard-boiled eggs.

GADO-GADO SAUCE
1 onion finely chopped
3 cloves of garlic, pressed
1 chili pepper minced
oil for sauteing
1/2 to one cup boiling water
1 c chunky peanut butter
1/2 teaspoon honey or sugar
1 lime, juiced – the original recipe calls for 3 kalamansi, a tiny green citrus fruit
1 teaspoon grated ginger
salt to taste
1/2 coconut milk (evaporated milk in the original)

SERVE WITH –
according to the original recipe:
bean sprouts
cucumber
shredded cabbage
green beans, blanched or raw
hard-boiled eggs, prepared in advance
tofu, cubed and sauted in advance
we add:
carrots
radishes
tomatoes
different colored sliced peppers
avocado
apple slices


Prepare vegetable platter ahead of time and sprinkle lemon or lime juice over the veggies.  Have the hard-boiled eggs peeled, leave them whole or cut them in half. Saute the tofu until browned.

Saute the onion and garlic in oil in a wok until soft, add peppers and cook a little more. Add the peanut butter to the pan and then gradually stir in the boiling water, whisking until smooth. Add all the other ingredients except coconut or evaporated milk and cook over low heat for another 10 minutes. Stir in the milk and simmer for a few more minutes. Pour into a serving dish and serve.

 

Potato Cheese Perogies

I tried a couple recipes in the 1990s trying to recreate the delicious perogies we had in bar mlecznys or milk bars in Poland.  This recipe via a Pittsburgh Post Gazette food blog seems close (with adaptations). NOTE – stewed onions are essential and the longer you cook them the better. Start them early!

Stewed Onions

2 T butter
2 large onions halved lengthwise and thinly sliced into crescents
1/4 c chicken, beef or vegetable broth

Melt butter in medium skillet over low heat. Stir in onion and cook until starting to soften, about 10 minutes. Add ¼ cup broth and bring to simmer. Cook, stirring occasionally, until onions are very soft and deeply browned, about 1½ to 2 hours. If onions start to burn before they’re fully caramelized, add 1 to 2 tablespoons additional broth as needed.


Basic Pierogi Dough

1 large egg, beaten
1/2 c sour cream
4 T butter, melted and slightly cooled
1/2 t salt
2 c  unbleached flour

Whisk egg, sour cream or yogurt, butter and salt in bowl. Add flour to large bowl. Gently stir wet ingredients into flour. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring and it will pull itself into shape.

Once dough starts to come together, press and smash it against the sides of bowl with your palms, picking up dough bits and essentially kneading it within bowl until it forms a ball.

Tip dough and any remaining shaggy flakes out onto a clean work surface. Knead until smooth, about 1 minute. Cover dough with bowl and let rest 15 minutes.


Potato and Cheddar Pierogi Filling *classic*

Don’t use too much flour when rolling out the dough, or the pierogies will be chewy and leaden (but probably still delicious). Boil then pan-fried the dumplings in butter. Yum. 

1/2 lb potatoes (about 1 medium or 2 small), cut into 2-inch pieces
1 teaspoon salt
1/2 c finely shredded cheddar cheese
2 T heavy cream or whole milk

Place potatoes in medium saucepan. Add water to cover by 2 inches. Stir in 1 tablespoon salt. Cover and bring to boil over medium heat. Uncover and cook until potatoes are tender, about 10 minutes. Drain potatoes and bring back to pan. Place over low heat and stir for about 30 seconds to remove excess moisture. Run potatoes through a ricer or food mill fitted with fine disk into bowl. Stir in remaining ¼ teaspoon salt, cheese and 1 tablespoon cream; consistency should be firm enough to roll into a ball. If filling is too dry, stir in additional 1 tablespoon cream.

To make pierogies: Line a rimmed baking sheet with waxed or parchment paper.

Divide rested dough into 4 equal pieces with a bench scraper or knife. Set aside 3 dough pieces and cover with mixing bowl. Roll remaining dough as thinly as possible into a rough 8-by-12-inch rectangle.

Using a 3-inch round cookie cutter, cut out 6 rounds of dough. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful but dough won’t be as tender the second time around. Makes 24 pierogies.

Spoon filling into center of dough rounds.

Using your finger, swipe a scant amount of egg wash — just a light touch — around the dough edge.

Fold into a half-moon shape: Either fold dough over the filling on work surface or gently cup the pierogi in your hand in a U shape and fill.

Gently but firmly seal pierogi by pinching and squeezing edges together with your thumb and pointer finger. Start with 1 pinch at the top, then move to the “corner” of the pierogi and pinch along the edge back to the top. Repeat on opposite side to finish sealing pierogi.

Transfer to baking sheet and repeat with remaining dough rounds and filling.

To cook, pierogies can either be boiled  (2 to 3 minutes for fresh, 4 to 5 minutes for frozen), pan-fried in oil or butter (2 minutes per side), or deep-fried in at least 2 inches of 350-degree vegetable oil (3 minutes for fresh and 5 minutes for frozen).

Deep-fry, boil and/or pan fry pierogies as directed. Serve immediately with onions, sauerkraut and/or sour cream.

Sauerkraut (optional) and sour cream (essential) for serving.

pierogies3-2

“Pierogi Love: New Takes on an Old-World Comfort Food” by Casey barber (Gibbs Smith, July 2015, $19.99)

Vegetable Lo Mein

 We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.

A very flavorful dish is made with pasta  and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.

Sesame Garlic Sauce

8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne

Lo Mein

1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds

Tamari Roasted Almonds

1 1/2 c almonds
2 T tamari or soy sauce

Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned.  Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!


1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.

Connor’s Chicken Masala

Lactose free. An RPI recipe, winter 2016.

Ingredients:

2 cans coconut milk
2 tbsp lemon juice
2 tsp cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground black pepper
1 tbsp fresh ginger
6 tsp salt
3-4 lb boneless chicken meat
1 large onion
2 cloves garlic
1 jalapeno pepper
2 tsp curry powder
2 tsp sugar
2 tsp paprika
1 large can diced tomatoes
4 tbsp butter

Marinade (Start this the day before):

In a large ziploc bag combine 1 can coconut milk, 3 tbsp lemon juice, 2 tsp cumin, 1 tsp ground cinnamon, 1 tsp cayenne pepper, 2 tsp ground black pepper, 1 tbsp fresh minced ginger, and 4 tsp salt. Chop up the chicken into bite sized pieces and add to the bag, mix well.

Close and refrigerate overnight.

Sauce (Start this around 1.5 hours before dinner):

Melt 1 tbsp butter in a large pot. Add onion, 2 garlic cloves, and chopped jalapeno. Cook briefly (1 minute) and add 2 tsp curry powder, 2 tsp salt, 2 tsp sugar, and 2 tsp paprika. Stir in chopped tomatoes and 1 can of coconut milk. While this is cooking (on low) stir occasionally and start grilling the chicken.

Notes on grilling the chicken:

Most recipes say to grill the chicken like a kebab before adding it to the sauce. I pan fry it in butter. This makes up for some of the creaminess that we lose from going lactose free, and butter has almost no lactose in it, so most people who are lactose intolerant should be fine.

The entire amount of chicken can most likely be cooked in 3 batches with a tablespoon of butter each. Take the chicken out of the marinade or drain it so it leaves behind excess liquid. Don’t just pour it in. Cook it on high – brown the chicken! Add each batch to the sauce when it is a little browned on both sides.

Once the chicken is done and in the sauce, simmer for about 20 minutes on low. Serve on white rice, optionally with mango chutney.

chicken-tikka-masala

Feuilleté Saumon Poireaux

Amazing recipe Anna Schaab brought back from her stay in France in early 2016, comprised of two types of salmon  and leeks in a cream sauce all wrapped up in a puff pastry.  Anna and William made it for us one evening after her return home and it is incredible.

550 g puff pastry (one package, thawed if using frozen)
2.2lb (1 kg) salmon filet, skin removed*
1 package sliced smoked salmon
500g leeks (3 large)
2 T butter, melted
1/2 a lemon, juiced
1/2 cup cream
1 egg, beaten
salt & pepper to taste


Clean and thinly slice the leeks. Mix with melted butter, then add lemon juice, cream, salt and freshly ground pepper. Combine well and set aside.

Take out the puff pastry and separate into two equal parts. Lay out the first on a baking sheet and brush with the beaten egg. Arrange 1/2 the smoked salmon on top, leaving 1/2 and inch border clear around edges. Pour some of the leek mixture over this and then place the prepared (skinless) salmon filet on top of this – you may need to cut the filet and arrange the pieces to fit like a puzzle. Be careful to retain the clear border. Pour the remainder of the leek mixture on top of the salmon, followed by the rest of the smoked salmon. Cover with the second piece of pastry and seal the edges. Brush with egg and place in the refrigerator for 30 minutes.

Brush with egg once more before baking at 400 degrees for 15 minutes. Lower heat to 350 degrees and back for 15 minutes more. Remove from oven and let rest for 10 minutes before serving.


* Skinning salmon is advanced cookery – there are YouTube videos that can show you how. 

Feuillete Sauman-Poireau.JPG

Malfatti

“Malfatti” translates to “poorly made” – these dumplings are rustic but delicious, and a long time favorite family recipe. Be careful in varying from the recipe or risk having your dumplings dissolve in their cooking water!

1 10 oz package frozen chopped spinach (thawed)
1 c ricotta
1/2 c grated Parmesan cheese
1 c. fine dry bread crumbs (no substitutions!)
1/4 c scallions minced
3 T fresh basil or 2 ½ t dried
2 eggs
1 clove garlic, minced
¼ t nutmeg


½ c flour


pasta of your choice
prepared tomato sauce
Parmesan cheese


Place the 1/2 cup of flour in a wide shallow bowl and set aside.

Press the thawed spinach in a colander to remove as much water as possible. Place in a large bowl and add cheeses, bread crumbs, scallions, eggs, garlic, basic and nutmeg. Mix well using your hands is messy but efficient. Divide into 16 equal portions and form each into 3″ log shapes. Roll each log in the flour and place on a small baking sheet and put it into the freezer for at least an hour.

When ready to eat, put on a pot of salted water and bring to a boil. Gently add malfatti and simmer for 3 minutes after they rise to the top. Serve hot over pasta with your favorite tomato sauce. Garnish with fresh grated Parmesan cheese.

20160221_191041 (2)