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Strawberry Pie

Louisiana strawberres are usually quite sweet. if your strawberries are tart, you will probably want to add more sugar.

Makes two 9-inch pies.

Recipe from Paul Prudhomme

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Ingredients

Pie Dough

1 1/2 C all-purpose flour

6 tbsp margarine, softened

1/2 tsp salt

1/2 C cold milk

Strawberry Filling

6 lbs strawberries, in all, rinsed and stems removed

1 C sugar

1/2 C water

2 envelopes unflavored gelatin

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Directions

In a large bowl, combine the flour with the margarine and salt, cutting the margarine into the mixture until it's reduced to small lumps. Refrigerate 20 minutes. Remove from refrigerator and add the milk, stirring until well blended, then continue mixing 1 minute more; do not overmix. Divide dough into 2 equal portions.

On a well-floured surface, roll each portion of dough 1/8 to 1/4 inch thick. Place a 9-inch pie pan face down over each piece and cut out the dough, leaving about a 1 1/2-inch border. Fold each piece of dough into quarters and place each in an ungreased 9-inch pan with the point centered. Unfold dough and line the pan bottom and sides, draping a little over the rim; gently press dough into place. Trim the edges. Cover the dough with waxed paper and carefully place pie weights (or dried beans) in the bottom and up the sides. Bake at 400 degrees Fahrenheit until edges are golden brown, about 15 minutes. Remove pie weights and waxed paper and cook until crust bottoms are lightly browned, about 11 to 13 minutes more, rotating the pans once during cooking so crusts will brown evenly. (Baking time may vary, from 10 to 15 minutes, depending on what you used to weigh down the dough.)

Place 1 1/2 quarts of the strawberries (use the smallest and least attractive ones) and the sugar in a food processor or blender; process until smooth, about 10 to 20 seconds. Transfer mixture to a 2-quart saucepan. Add the water. Bring to a boil over high heat and boil about 3 minutes, stirring occasionally. Remove from heat and pour into a large bowl. Add the gelatin and beat with a metal whisk until gelatin is dissolved. Set aside to cool.

Clip any green tips from the remaining strawberries. Arrange the strawberries in the cooked pie crusts, stem ends down and in circles with the largest berries in the center. Then use smaller betties and for the outer circle cut berries in half lenghtwise and arrange cut side down with tips pointing outward. Refrigerate 30 minutes. Ladle half the strawberry sauce over the top of each pie, coating all the berries well. Refrigerate at least 2 hours (until sauce is firm) before serving. If you wish, you may serve the pie with whipped or preferably chantilly cream.

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Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

OP Note: When I cooked this I made a few changes to the ingredients and cooking process, based on the comments on the original post. Any additions or changes will be marked in italics.

Recipe from Alison Roman

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Ingredients

¼ cup olive oil, plus more for serving

4 garlic cloves, chopped

1 large yellow onion, chopped

1 (2-inch) piece ginger, finely chopped

1 serrano, seeded and chopped

Kosher salt and black pepper

1 ½ teaspoons ground turmeric, plus more for serving

1 teaspoon red-pepper flakes, plus more for serving

2 (15-ounce) cans chickpeas, drained and rinsed

2 (15-ounce) cans full-fat coconut milk

2 cups vegetable or chicken stock

1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

1/8 tsp garam masala or cumin

Fresh lime juice or kaffir lime leaves, to taste

1 cup mint leaves, for serving

Yogurt, for serving (optional)

Toasted pita, lavash or other flatbread, for serving (optional)

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Directions

Heat 1/4 cup oil in a large pot over medium. Add garlic, onion, serrano and ginger. Cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish. 

Depending on the cooking vessel, your chickpeas may not crisp; if so, remove 1 cup of the chickpeas from pot, toss lightly with olive oil and cumin and bake in an oven set to 375 degrees Fahrenheit until crispy. Set aside.

Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper. If using kaffir lime leaves, add one or two to the pot.

Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Taste stew again and adjust salt and pepper to taste. Add lime juice to taste, if using, or remove the kaffir lime leaves. Add garam masala. Stir well.

Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Yields 4-6 servings.

[mokurroh]

Caramelized Fig, Orange, and Feta Salad

Working with caramel may seem intimidating, but you needn’t worry: the juicy fruit will be fine even if the caramel is slightly crystallized or lumpy. It won’t be thanking you, though, if the caramel burns, so you need to work fast when the caramel reaches the desired color and not to worry if you add the fruit before all of the sugar has melted.

Recipe from Yotam Ottolenghi

Ingredients

1/2 cup (100 g) superfine sugar

16 ripe figs, cut in half lengthwise

4 medium oranges, topped and tailed, peeled, and sliced into rounds 3/8-inch (1 cm) thick (about 4 1/2 cups / 750 g)

2 tbsp lemon juice

1 1/2 tbsp raki, Pernod, or another aniseed-flavored liqueur

1 tsp aniseeds or fennel seeds, lightly toasted

1 clove garlic, crushed

1/3 cup (80 mL) olive oil

7 oz (200 g) feta, broken into 3/8-inch (1 cm) chunks

1 tbsp oregano leaves, small leaves whole and larger ones chopped

3 cups (60 g) arugula

Coarse sea salt and black pepper

Instructions

Place a large sauté pan over medium heat and add half the sugar. Leave for 2-3 minutes, or until it turns a golden caramel color; don’t stir the sugar at this stage. Once nice and golden, add half the figs, cut side down. Cook for 2 minutes, until starting to soften, before turning to cook for a minute more. Remove from the pan and add the second batch of figs and repeat the cooking process. You might need to add a tablespoon or two of water to the pan if the figs aren’t very juicy.

Add the remaining sugar to the pan, return to the heat, and let the sugar start to caramelize before adding the oranges and leaving for 1 minute on each side. They should take on a rich caramel color. Remove and add to the plate of figs.

Take the caramel off the heat and whisk in the lemon juice, liqueur, aniseeds, garlic, 3/4 tsp coarse sea salt, and a generous grind of black pepper. Once combined, whisk in the olive oil and set aside.

Arrange the oranges and figs on a large platter and dot with the feta pieces. Drizzle any juices left on the fruit plate over the top, followed by the dressing. Sprinkle with the oregano and arugula and serve.

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Pink Grapefruit and Sumac Salad

Something about the word or connotations of grapefruit often stops people from ordering it from a menu, but give this recipe a go: its astringency is more than balanced here by the sweetness of the basil and the dressing. It works as a palate-awakening starter or between courses, and it is also a nice side dish served along fried firm tofu pieces or a spicy roasted chicken. Preparing the grapefruit takes a little time but can be done well in advance. 

Recipe from Yotam Ottolenghi

Ingredients

6 pink or red grapefruits (5 lb / 2.2 kg)

2 tbsp superfine sugar

1 small dried red chile (use less if it is very hot)

4 tbsp (60 mL) olive oil

1 1/2 tbsp lemon juice

1 tbsp sumac

1/2 medium red onion, very thinly sliced (about 2/3 cup / 70 g)

2 or 3 small heads red Belgian endive, leaves separated and any large leaves cut in half on the diagonal (about 3 cups / 280 g)

Scant 3 cups (80 g) watercress leaves

2/3 cup (20 g) basil leaves

Salt

Instructions

Using a small, sharp knife, slice off the top and tail of 5 of the grapefruits. Cut down the side of each grapefruit, following its natural line, to remove the skin and white pith. Over a small bowl, cut between the membranes to remove the individual segments. Place in a colander to drain and gently squeeze any remaining juices into a small saucepan.

Squeeze enough juice from the last grapefruit to bring the juice in the pan up to 1 1/4 cups (300 mL). Add the sugar and chile and bring to a boil. Turn down the heat to medium and simmer until the sauce thickens and you have about 5 tbsp left, about 30 minutes. Set aside to cool down, then whisk in the olive oil, lemon juice, sumac, and 1/4 tsp salt.

To assemble the salad, put the grapefruit segments, onion, endive, watercress, and basil in a large bowl. Pour over 3/4 of the dressing and toss very gently. Add the remainder of the dressing if the salad seems dry; otherwise, keep in the fridge for another leafy salad. Serve immediately.

[mokurroh]

Tomato and Pomegranate Salad

This salad is the definition of freshness with its sweet-and-sour late-summer flavors, and it is also an utter delight to look at. Four types of tomato are used here to make the salad more interested visually and in flavor. You can easily use fewer, just as long as they are ripe and sweet.

Recipe from Yotam Ottolenghi

Ingredients

1 1/3 cups (200 g) red cherry tomatoes, cut into 1/4-inch (5 mm) dice

1 1/3 cups (200 g) yellow cherry tomatoes, cut into 1/4-inch (5 mm) dice

1 1/3 cups (200 g) tiger or plum tomatoes, cut into 1/4-inch (5 mm) dice

About 1 lb (500 g) slicing tomatoes (about 5), cut into 1/4-inch (5 mm) dice

1 red pepper, cut into 1/4-inch (5 mm) dice (1 cup/120 g)

1 small red onion, finely dice (rounded 3/4 cup / 120 g)

2 cloves garlic, crushed

1/2 tsp ground allspice

2 tsp white wine vinegar

1 1/2 tbsp pomegranate molasses

1/4 cup (50 mL) olive oil, plus extra to finish

1 large pomegranate, seeds removed (1 cup / 170 g seeds)

1 tbsp small oregano leaves

Salt

Instructions

Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.

In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 tsp salt until well combined. Pour this over the tomato mixture and gently mix.

Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.

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Kosheri

This lentil and rice dish is one of the most popular in Egypt, sold hot by street vendors and specialty restaurants. It is not too far removed from the Indian kitchari. In Egypt it is usually served with a spicy tomato sauce, but is also delicious with a cucumber, tomato, and yogurt salad.

Recipe from Yotam Ottolenghi

Ingredients

1 1/2 cups (300 g) green lentils

1 cup (200 g) basmati rice

3 tbsp (40 g) unsalted butter

1 3/4 oz (50 g) vermicelli noodles, broken into 1 1/2 inch (4 cm) pieces

1 2/3 cups (400 mL) chicken stock or water

1/2 tsp grated nutmeg

1 1/2 tsp ground cinnamon

1 1/2 tsp salt

1/2 tsp freshly ground black pepper

4 tbsp olive oil

2 white onions, halved and thinly sliced

Spicy Tomato Sauce

4 tbsp olive oil

2 cloves garlic, crushed

2 hot red chiles, seeded and finely diced

8 ripe tomatoes, chopped (canned are fine)

1 1/2 cups (370 mL) water

4 tbsp cider vinegar

1 tbsp salt

2 tsp ground cumin

2/3 oz (20 g) cilantro leaves, chopped

Salt and freshly ground black pepper

Instructions

To make the sauce, heat the olive oil in a saucepan, add the garlic and chiles, and fry for 2 minutes. Add the chopped tomatoes, water, vinegar, salt, and cumin. Bring to a boil, then lower the heat and simmer for 20 minutes, until slightly thickened. Remove the sauce from the heat, stir in the cilantro, and then taste. See if you want to add any salt, pepper, or extra cilantro. Keep hot or leave to cool; both ways will work with the hot kosheri. Just remember to adjust the seasoning again when cold.

Place the lentils in a large sieve and wash them under a cold running tap. Transfer to a large saucepan, cover with plenty of cold water, and bring to a boil. Lower the heat and simmer for 25 minutes. The lentils should be tender but far from mushy. Drain in a colander and set aside.

In a large bowl, cover the rice with cold water, wash, and then drain well. Melt the butter in a large saucepan over medium heat. Add the raw vermicelli, stir, and continue frying and stirring until the vermicelli turns golden brown. Add the drained rice and mix well until it is coated in the butter. Now add the stock, nutmeg, cinnamon, salt, and pepper. Bring to a boil, cover, and then lower the heat to a minimum and simmer for 12 minutes. Turn off the heat, remove the lid, cover the pan with a clean kitchen towel, and put the lid back on. Leave like that for about 5 minutes; this helps make the rice light and fluffy.

Heat the olive oil in a large frying pan, add the onions, and sauté over medium heat for about 20 minutes, until dark brown. Transfer to paper towels to drain.

To serve, lightly break up the rice with a fork and then add the lentils and most of the onions, reserving a few for garnish. Taste for seasoning and adjust accordingly. Pile the rice high on a serving platter and top with the remaining onions. Serve hot, with the tomato sauce.

[mokurroh]

Roasted Potatoes and Jerusalem Artichokes with Lemon and Sage

The appeal here is the complementary flavors of earth (artichokes and potatoes) and acid (lemon and tomato), with the dominant background note of the oily black olives. It goes well with most light, simply cooked main courses - fish, mean or vegetarian - served warm or at room temperature.

Jerusalem artichokes are a bit of a con - neither artichokes nor from Jerusalem. Still, they have a superb deep flavor that spreads throughout a whole dish. Some varieties, the tough-skinned ones resembling fresh ginger, require peeling. Others are fine unpeeled, as long as you slice them thinly.

Recipe from Yotam Ottolenghi

Ingredients

1 lb (500 g) new potatoes or other small boiling potatoes

1 lb (500 g) Jerusalem artichokes

4 cloves garlic, crushed

3 1/2 tbsp (50 mL) olive oil

2 tbsp coarsely chopped sage

1 tsp salt

1/2 tsp freshly ground black pepper

1 lemon

9 oz (250 g) cherry tomatoes

Heaping 1 cup (170 g) kalamata olives, pitted

2 tbsp coarsely chopped flat-leaf parsley

Instructions

Preheat the oven to 400 degrees Fahrenheit. Wash the potatoes well, put them in a large saucepan, and cover with plenty of salted water. Bring to a boil and simmer for 20 minutes, until half cooked. Drain, cool slightly, and then cut each potato in half lengthwise. Put them on a large baking sheet.

Wash the Jerusalem artichokes, cut them into slices 1/4-inch (5 mm) thick, and add to the potatoes. Add the garlic, olive oil, sage, salt, and pepper. Mix everything well with your hands and put in the oven.

Meanwhile, thinly slice the lemon and remove the seeds. After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon, and return to the oven for 20 minutes. Now add the cherry tomatoes and olives, stir well again, and cook for a further 15 minutes.

Remove from the oven and stir in some of the chopped parsley. Transfer to a serving dish and garnish with the remaining parsley.

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Sweet Broccolini with Tofu, Sesame, and Cilantro

Broccolini, or tender-stem broccoli, is a hybrid between broccoli and Chinese kale. Cooked very lightly, it has a great tender bite. Use kecap manis (sweet soy sauce), if you can get hold of it. Otherwise, use a standard variety. For the chile sauce, choose one that is not too sweet. Reduce the quantity if it is very hot. Served at room temperature, this dish is soothingly sweet, and goes well with roast chicken or beef. 

Recipe from Helen Goh

Ingredients

3 tbsp kecap manis (sweet soy sauce)

4 tbsp chile sauce or paste

2 tbsp sesame oil

9 oz (250 g) firm tofu

1 lb (450 g) broccolini

1 tbsp sesame seeds

1 tbsp peanut oil

3 tbsp cilantro leaves

Salt

Instructions

First, marinate the tofu. In a bowl, whisk the soy sauce, chile sauce, and sesame oil together. Cut the tofu into strips about 3/8-inch (1 cm) thick, mix gently (so it doesn’t break) with the marinade, and leave in the fridge for half an hour.

Trim any hard leaves off the broccolini and discard. Place the broccolini in a large saucepan full of boiling water and blanch for 2 minutes. Drain in a colander and run at once under a cold tap to stop further cooking. Leave to dry.

Scatter the sesame seeds in a nonstick pan and place it over medium heat for about 5 minutes. Jiggle them around so they toast evenly, and then remove from the heat.

Place a wok or a cast-iron pan over high heat and allow it to heat up well. Add the peanut oil. Lower the heat to medium to prevent the oil from spitting (it may spit a little), then carefully add the tofu strips and leave for 2 to 3 minutes, until they color underneath. Using tongs, gently turn them over to color the other side. If you are making a large quantity, you may need to fry the tofu in 2 or 3 batches, otherwise it will “stew” rather than fry.

Add any remaining marinade to the pan, plus the cooked broccolini. Add the cilantro and half the sesame seeds and stir together gently. Remove from the heat and let everything come to room temperature in the pan. Taste and add more sesame oil, soy sauce, or salt if necessary. Divide among serving plates and sprinkle with the remaining sesame seeds.

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Grilled Asparagus, Zucchini, and Manouri

This generous salad is almost a meal in itself. It is laden with enough colors, textures, and aromas to be the center of a light spring supper. Manouri is a Greek semisoft fresh cheese produced from the drained whey left over from making feta. It is light and creamy, excellent here for it’s subtlety and the fact that it fries well and keeps its shape. If you can’t get hold of it, use fresh goat cheese but skip the frying, as it will disintegrate. If you like haloumi, it fries and grills very well and will also work here.

Recipe from Helen Goh

Ingredients

Salad

12 oz (350 g) cherry tomatoes, halved

9 tbsp (140 mL) olive oil

24 asparagus spears

2 zucchini

7 oz (200 g) manouri cheese, sliced 3/4-inch (2 cm) thick

1 1/4 cups (25 g) arugula

Coarse sea salt and freshly ground black pepper

Basil Oil

5 tbsp (75 mL) olive oil

1 clove garlic, chopped

1 cup (25 g) basil leaves

Pinch of salt

1/4 tsp freshly ground black pepper

Instructions

There is a fair amount of vegetable preparation here before making the basil oil and assembling the salad. Start with the tomatoes. Preheat the oven to 325 degrees Fahrenheit. Mix the tomatoes with 3 tbsp of the olive oil and season  with some salt and pepper. Spread them out on a baking sheet lined with parchment paper, skin side down. Roast in the oven for 50 minutes, until semidried. You can leave there a bit more or a bit less, depending on how dry you like them. Remove from the oven and leave to cool.

Trim the woody bases of the asparagus and blanch for 4 minutes in plenty of boiling water. Drain and refresh under cold water, making sure the spears are completely cold. Drain well again, then transfer to a mixing bowl and toss with 2 tbsp of the olive oil and some salt and pepper.

Slice the zucchini very thinly lengthwise, using a mandoline or a vegetable peeler. Mix with 1 tbsp of the olive oil and some salt and pepper.

Place a ridged grill pan over high heat and leave there for a few minutes. It should be very hot. Grill the zucchini and asparagus, turning them over after about a minute. You want to get nice char marks on all sides. Remove and leave to cool.

Heat the remaining 3 tbsp olive oil in a pan. Fry the manouri cheese for 3 minutes on each side, until it is golden. Place on paper towels to soak up the excess oil. Alternatively, grill the cheese on the hot grill pan for about 2 minutes on each side.

To make the basil oil, blitz all the ingredients in a blender until smooth. You might need to double the quantity for some blender blades to be effective. Keep any extra oil for future salads.

To assemble, arrange the arugula, vegetables, and cheese in layers on a flat serving plate. Try to build the salad up while showing all the individual components. Drizzle with as much basil oil as you like and serve.

[mokurroh]

Figs with Young Pecorino and Honey

This is a recipe that is not worth making without the perfect components. Use black or green figs, or a mixture, just as long as they are ripe, sweet, and heavy.

Recipe from Yotam Ottolenghi

Ingredients

2 tbsp good quality honey

3 tbsp olive oil

1 1/3 lb (600 g) ripe green or black figs

10 1/2 oz (300 g) young pecorino or a similar cheese

3 oz (80 g) arugula, preferably wild

1/3 oz (10 g) basil leaves

Coarse sea salt and freshly ground black pepper

Instructions

Whisk together the honey and olive oil and season with salt and pepper to taste. Cut the figs into quarters. User your hands to tear the cheese into large chunks.

Arrange the arugula, basil, figs, and pecorino in layers on individual serving plates or a large platter. Drizzle over the honey dressing as you go along, and finish with some freshly ground black pepper.

[mokurroh]

Fall Greens Salad with Blue Cheese and Pumpkin Seed Brittle

The happy surprise of this salad is the crunchy brittle made with pumpkin seeds. Silicon mats are good for this; their nonstick surface works wonders with the sugars in the brittle. Be careful not to burn the pumpkin seeds.

Recipe from John Besh

Ingredients

Brittle

1 cup sugar

1/2 tsp cayenne pepper

1 tsp salt

4 oz pumpkin seeds

1 egg white

Vinaigrette

1 tsp sugar

1/4 cup sherry vinegar

1 shallot, minced

Leaves from 1 sprig fresh thyme

1/4 cup canola oil

2 tbsp walnut oil

2 tbsp pumpkin seed oil

Salt

Freshly ground black pepper

Salad

6 cups mixed baby fall greens such as tatsoi, mizuna, arugula, beet

1 cup Clemson Blue or other artisanal blue cheese

1 tbsp minced fresh chives

Fresh chervil sprigs

Instructions

For the brittle, preheat the oven to 375 degrees Fahrenheit. Mix together the sugar, cayenne, salt, and pumpkin seeds in a medium bowl. Whisk the egg white in a mixing bowl until foamy but not stiff. Fold the egg white into the pumpkin seeds.

Line a baking sheet with a silicon mat or parchment paper. Spread the brittle mixture thinly and evenly on the silicon mat and bake until the brittle turns completely golden brown, 20-30 minutes. Remove from oven and set aside to let cool. Break the brittle roughly into 2-inch shards.

For the vinaigrette, whisk the sugar and sherry vinegar together in a large mixing bowl or salad bowl until the sugar has dissolved. Add the shallots and thyme. Whisk in the canola, walnut, and pumpkin seed oil. Season with salt and pepper.

For the salad, put the greens into the bowl with the vinaigrette and toss well. Divide the greens between 6 individual plates and crumble blue cheese on top of each. Scatter shards of pumpkin seed brittle, chives, and chervil sprigs over the tops of the salads.

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Jalapeño Cheese Grits

These cheesy grits are the perfect base for veal grillades or almost anything else.

Recipe from John Besh

Ingredients

1 cup stone-ground white corn grits

1 jalapeño pepper

3 tbsp butter

2 tbsp mascarpone or cream cheese

1/4 cup grated Edam cheese

Salt

Instructions

Heat 4 cups of water in a large heavy-bottom pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.

While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.

Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.

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Navratan Korma

Navratan means nine gems. This curry is made with nine different vegetables,  paneer and nuts, which are compared to nine gems. It is a creamy, rich and colorful dish and is perfect for parties.

Recipe from Komali Nunna

Ingredients

2 potatoes, peeled and cut into 1-inch pieces

2 carrots, peeled and cut into 1-inch pieces

1 cup green beans, cut into 1-inch pieces

2 cups cauliflower florets

6 oz paneer

2 tbsp all purpose flour

1/2 cup vegetable oil

1/4 cup raisins

1/4 cup raw cashew nuts

1 onion, finely minced or chopped

2 tbsp ginger garlic paste

1 tbsp coriander powder

1-2 tsp cayenne

1/2 cup tomato purée

2 tsp salt, or to taste

2 bell peppers (mixed colors), cut into 1-inch pieces

1/2 cup frozen peas

1 cup canned baby corn, cut into 1-inch pieces

1/2 cup cream

1 tsp garam masala powder

2 tbsp chopped cilantro/coriander to garnish

Instructions

Bring 6 cups of water to boil in a medium stock-pot over medium high heat. Boil potatoes and carrots separately for 3-4 minutes. Using a slotted spoon, remove them onto a tray. Boil beans and cauliflower separately for 2 minutes. Remove them and place onto a tray. Set aside until ready to use.

Dredge the paneer pieces in flour, and shake off excess. Heat oil in a large saucepan over medium heat. When the oil is hot, add paneer, in batches if necessary and fry until golden brown. Using a slotted spoon, remove from the oil and place onto a tray lined with a paper towel. Add raisins to the same oil and fry until they plump up. Remove them and place them onto the same tray as the paneer pieces. Fry cashews until golden brown in the same pan. Add to the paneer and reserve for later use. Increase temperature to medium high and add onions, and sauté until edges begin to brown. Add ginger garlic paste, coriander powder and cayenne and stir fry for 2 minutes. Stir in tomato purée, salt and turmeric and cook until the tomato purée is cooked with spices and the oil starts rising to the surface. Add the boiled vegetables with the rest of the vegetables and cook for 5 minutes. Add 2 cups of water and bring it to a boil and reduce heat to medium. Cover the pan and cook for about 20-25 minutes until all the vegetables are tender and the sauce is thick, stirring occasionally.

When the vegetables are cooked and ready, add reserved paneer, raisins and cashews. Stir in cream and garam masala powder and heat through. Season to taste. Garnish with cilantro.

[mokurroh]

Loki Kofta

Loki is opo squash, a light green colored squash available at Indian stores and well-stocked supermarkets. The good thing about this recipe is that you can make koftas and the gravy ahead of time and freeze them separately until ready to use.

Recipe from Komali Nunna

Ingredients

Koftas

3 to 3 1/2 lbs opo squash

1 tsp salt

3/4 cup chickpea flour/besan, divided

2 tbsp finely chopped fresh cilantro/coriander

oil for deep frying

Gravy

1/3 cup vegetable oil

2 cups minced onion

2 tbsp ginger garlic paste

3 tbsp coriander powder

1 tsp cayenne

1/2 tsp turmeric

1 1/2 tsp salt

1 cups tomato sauce

1/4 cup sour cream

1 tsp garam masala powder

2 tbsp fresh cilantro/coriander for garnishing

Instructions

Using a sieve, sift chickpea flour/besan into a bowl to remove any lumps. Transfer 1/2 cup of chickpea flour/besan to a small skillet, dry roast over medium heat until flour loses its raw smell and turns one shade darker, while stirring constantly.

To make koftas, peel and remove seeds from the opo squash. Using a food processor with grater attachment or box grater, grate opo squash and measure 5 cups. Heat a medium saucepan over medium high heat. Add grated opo squash with 1 tsp oil. Cover and cook for 10-12 minutes, while stirring occasionally. Transfer the cooked opo squash to a colander set over a bowl to catch any extra moisture and let it come to room temperature. Transfer the cooked opo squash to a bowl, add roasted chickpea flour/besan, garam masala powder, cayenne, and chopped cilantro and mix thoroughly. (You can finish the recipe up to this point and refrigerate for a couple of days.) Divide the dough into 16 parts. Using wet fingers, working with 1 portion at a time, make it into a ball. Roll each ball in the remaining chickpea flour. Shake off excess flour and finish the rest of the dough in the same manner.

Fill the wok or heavy bottomed saucepan until it is 1/2 full of oil (oil should be 2-3 inches deep). Heat oil to 325 degrees Fahrenheit, or when you add a piece of bread, it should rise to the top in 15 to 20 seconds. Add as many koftas as the pan can hold, without crowding them. Fry until evenly golden brown, while turning from time to time with a slotted with a slotted spoon. Using a slotted spoon. Using a slotted spoon, remove koftas from the hot oil onto a tray lined with paper towels and proceed with the rest of the koftas.

To make the gravy, heat 1/3 cup of oil in a heavy bottomed skillet over medium high heat. When oil is hot, add minced onion. Sauté onion for about 10-12 minutes until light brown. Add ginger garlic paste and stir fry for 2 minutes. Add coriander powder, cayenne, turmeric and salt. Fry everything together for another 2 minutes. Add tomato sauce along with 2 1/2 cups of water and bring it to a boil. Reduce heat to medium and cook for about 15 minutes until oil rises to the top. Stir in sour cream into the gravy, one tablespoon at a time, making sure the 1st tablespoon is fully incorporated before adding the next, while stirring constantly. Stir in garam masala powder. Add koftas to the gravy in a single layer and heat through. Transfer to a serving dish and garnish with cilantro. Serve with chappati or naan.

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Moroccan Hanukkah Doughnuts

Although these Moroccan doughnuts are usually dipped in warm honey, you can use granulated sugar instead. A similar fritter, called yoyo, is made next door in Tunisia, though it relies on baking powder for leavening, has eggs in the dough, and is perfumed with vanilla and orange zest. This recipe’s dough is easier to work with if you add the eggs and a bit of oil or melted margarine or butter. Some doughnuts are scented with orange zest and orange juice (both optional here), adding a bright flavor.

Recipe from Joyce Goldstein

Ingredients

2 envelopes (2 1/2 tsp each) active dry yeast

1/4 cup sugar

1 1/2 to 2 cups warm water or part water and part fresh orange juice

4 cups all-purpose flour, plus more if needed

1/2 tsp salt

2 eggs, lightly beaten (optional)

Grated zest of 1 orange (optional)

4 tbsp canola oil, or margarine or unsalted butter, melted (optional)

Canola oil for deep frying

Warmed honey for dipping or sugar for sprinkling

Instructions

In a small bowl, sprinkle the yeast and sugar over 1/2 cup of the warm water and let stand until bubbling and foamy, 5 to 10 minutes. Pour the yeast mixture into a large bowl and add the flour, salt, eggs, orange zest, and oil. Stir to mix well, then stir in just enough of the remaining water to form a soft dough. Knead the dough in the bowl until it is elastic, shiny, and no longer sticks to your hands or the bowl, adding a little more flour if needed to reduce the stickiness. (Alternatively, use a stand mixer fitted with the paddle attachment to mix the dough and then use the dough hook to knead the dough.) Shape the dough into a ball, place in a large oiled bowl, and turn the dough to coat it evenly with the oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.

Oil your hands. Punch down the dough and then divide it into balls about the size of a plum (about 2 inches in diameter).

Pour the oil to a depth of 3 inches into a deep, heavy saucepan or a deep fryer and heat to 365 degrees Fahrenheit. Oil your hands to shape the doughnuts. Use your index finger to make a hole in the center of each ball and then gently pull the sides outward to make a doughnut shape. When the oil is ready, in batches, add the doughnuts to the hot oil and fry, turning them as needed to color evenly, until puffed and golden, 3 to 4 minutes. Using a slotted spoon or wire skimmer, transfer the doughnuts to paper towels to drain and keep them warm until all of the doughnuts are fried. Dip the warm doughnuts in honey or sprinkle with sugar and then arrange on a platter. Serve at once.

Variation: Israeli Hanukkah Doughnuts (Sufganiyot) Make the dough and shape into balls as directed, then fry in the hot oil and drain briefly. Using a pastry bag fitted with a small plain tip, pipe 1 tbsp raspberry or cherry jam into the center of each fried ball. Coat with granulated sugar and serve hot.

[mokurroh]

Cream-Filled Apricots

To make this sweet treat, you must seek out Turkish dried apricots, which are dried whole. When they are cooked, they plump up and reveal a seam where the pit was removed. You can pull apart that seam to create a pocket for holding thick clotted cream. In Turkey, this special cream is called yamak, the best of which is made with buffalo milk. In the absence of kaymak in the States, mascarpone is the best substitute, though thick crème fraîche or labneh can also be used.

Recipe from Joyce Goldstein

Ingredients

8 oz dried Turkish apricots

1 1/2 cups sugar

2 cups water

2 tsp fresh lemon juice

1 cup kaymak, mascarpone, thick crème fraîche, or labneh

1/2 cup chopped pistachio nuts

Instructions

In a bowl, combine the apricots with water to cover and let stand overnight.

The next day, drain the apricots. In a saucepan, combine the sugar and water and bring to a simmer over medium heat, stirring to dissolve the sugar. Simmer until slightly thickened, about 10 minutes. Add the apricots and cook until tender, 15 to 20 minutes. Add the lemon juice and simmer for 1 minute.

Using a slotted spoon, transfer the apricots to a sheet pan or large plate and let cool. The syrup should be the consistency of thick honey. If it is not thick enough, reduce it over medium-high heat as needed, then set aside to cool.

Gently pull open the seam on each apricot to reveal a pocket, being careful not to separate the fruit into halves. Using a small spoon, slip a spoonful of kaymak into each pocket.

Arrange the apricots side by side on a serving platter. Spoon the syrup over the stuffed apricots, cover, and refrigerate for about 2 hours to set the syrup. Before serving, bring the apricots to room temperature and sprinkle with the pistachios.

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Butternut Squash Risotto

Butternut squash is the closest to the Italian zucca, so it’s best to use it instead of pumpkin, which can be watery. You can also add 1 cup peeled, cooked, and coarsely chopped chestnuts along with the last addition of broth.

Recipe from Joyce Goldstein

Ingredients

6 cups vegetable broth

3 tbsp olive oil or part oil and part unsalted butter

2 tbsp chopped garlic

2 tbsp chopped fresh sage, plus more for garnish

2 1/2 to 3 cups peeled butternut squash, cut into 1/2-inch cubes

Salt and freshly ground black pepper

2 cups Arborio rice

1/2 cup white wine (optional)

6 to 8 tbsp grated Parmesan cheese

Instructions

Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a bare simmer.

Warm the oil in a deep sauté pan over medium heat. Add the garlic and sage and sauté for a few minutes until softened. Add the squash, sprinkle with salt, and cook, stirring, for 1 minute. Add the rice and stir until the kernels are opaque, about 3 minutes. Add the wine and cook, stirring, for a few minutes just until it evaporates. Add a ladleful of the simmering broth (about 1 cup) and stir until the broth is absorbed, 3 to 4 minutes. Turn down the heat to low and continue adding the broth, a ladleful at a time, stirring until each addition is absorbed before the next is added, until the rice grains are al dente in the center and creamy on the outside, 20 to 25 minutes in all. Stir in 4 tbsp of the Parmesan cheese, then season with salt and pepper. Serve immediately, sprinkled with the remaining cheese.