Tag Archives: garlic

Green

12 Sep

PastaThe end of the summer is near, I can see it in the leaves on the trees. They are turning ever so slightly brown (and red and gold). There is a little bit of a chill in the air, and the neighbours had a fire last night for the first time. I smelt it when I went outside onto the porch in the evening. The sun drops so fast out of the sky … it is dark before 7pm. These little indicators of the season changing makes me want to hold on to the lush greenness of summer for a just a little bit longer…

And so tonight, in defiance of autumn and winter, of the changing of the season, I made green pasta. Simple, vegan, and so deeply green. It was good. And it was fast to make. I used green spinach fettucini to augment the green … Use whatever green you can find, or like best, but I have a particular fondness for broccoli and zucchini, so that is what I used.

This recipe serves 4, but feel free to double or halve it. Use the best produce you can find – organic everything if you can afford it. Serve parmesan on the side, but know that it will make the meal vegetarian rather than vegan. And hold off on the urge to add lots herbs or some ricotta or a touch of cream. This works because it is so clean, tasting of green, and of the lasting sunshine of summer.

If you dont have any pasta in the house, but still want to make this dish, it would be wonderful served with rice, quinoa, couscous, noodles, or even with some yeasty brown bread. Its very adaptable!

You will need:

  • 1 head of broccoli, cut into chunks
  • 3 – 4 tbsp extra virgin olive oil
  • 12 – 15 cloves of garlic, sliced fine (yes you read that right!)
  • 1/2 – 1 cup flaked almonds
  • 1 tsp – 1 tbsp red chili flakes (depends on your propensity for heat)
  • 1/2 tsp salt plus more for pasta and to taste
  • 1 zucchini
  • Approx 250 – 300 g dried pasta (I used spinach fettucini)

In a large pot, bring salted water to the boil. You will use this pot for making the pasta later, so have a handled sieve ready.

Chop the broccoli into edible chunks, and throw it in the water. You want to boil it until it has lost its snap, and when you bite into it, the broccoli is creamy. This can take anywhere from 7 – 10 minutes (sometimes more) depending on how thick or thin you have chopped the broccoli, as well as what kind of broccoli you are using, and its freshness.

In a non stick pan, over medium low heat, saute the sliced garlic until soft. This can take a while. Be patient. This is the basis of the pasta sauce, and its imperative you dont let the garlic burn. Lower the heat if you think it needs it. This can take you up to ten – 15 minutes, so prep your other ingredients while you wait.

Once the broccoli is to your liking, drain it from the water using a handled sieve. Leave as much cooking water as you can in the pot, and put the broccoli in a small bowl and set aside.

Add the red chili flakes and salt to the garlic in the pan, and stir. Raise the heat a little and add all the almonds. Keep cooking while you slice or chop your zucchini. I like it halved, and then sliced. Add the zucchini to the pan, and raise the heat to medium high. Stir well, and keep stirring. You want the zucchini to soften a little bit, and burn around the edges. The almonds will follow suit.

Meanwhile, add a bit more water to your boiling pot if you think it needs it, and bring it to the boil again. Add the pasta, and cook to al dente.

Add the broccoli to the zucchini in the pan, and stir well. Taste for heat and salt. You might want to add a few tablespoons of the cooking liquid from the pasta directly to the broccoli/zucchini in the pan.

Once the pasta is cooked al dente (I always check a few minutes before the stated cooking time on the box!), use a mug and save a bit of the cooking liquid. Drain the pasta, and pop it right back into the pot. Pour the contents of the broccoli/zucchini pan over, and mix well. You can add a little more of the pasta cooking water if you like, but it shouldnt be that neccessary. Taste for seasoning and adjust if needed.

Serve with parmesan on the side. Enjoy!

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Tomatoes + Garlic +Quinoa + Spinach

1 Sep

Spinach + QuinoaToday was yet another eventful day – our mother left, and by the end of the day, we were all really tired. We needed a quick meal, but I wanted something delicious. Something that would be comforting and yet incredibly fresh. Nothing too heavy, but definitely delectable, lip smacking, delicious. I decided to lightly saute some garlic until it was soft, mix it with some burstingly fresh tomatoes, encourage the sweet sweet sauce with a lick of cream. Mix that up with some protein rich quinoa and fresh spinach. A meal that is a balm on the senses – pretty, delightful and happy making.

Because its summertime, the tomatoes are so luscious I cannot even begin to describe them. The smell of them is heady, almost perfume-y. Their juices dribble and drip as soon as they even see a knife. I did not really want to do much with them – certainly not cook them for too long. I wanted that fresh tomato taste to be honoured and respected. I managed to ensure this by cooking them only briefly, and mixed in a little bit of cream for richness. If you are vegan, you dont have to use cream – add some soy or almond milk if you want, or just leave the tomatoes without cream.

I chose quinoa because of its high protein content. I chopped fresh baby spinach fine, and as soon as the quinoa was ready, I mixed the hot quinoa with a teaspoon of butter and the spinach. It wilted the spinach, and added a pure green flavour to the quinoa, a lovely contrast to the richness of the tomatoes. This meal was really good! We finished everything and as I write this, the house is quiet, happy and satisfied. Exactly right 🙂

This recipe will serve 4 people, and can be adapted to be vegan

Tomato + Garlic

You can serve this sauce with pasta, quinoa, couscous, or even on toast – its fresh, easy and delicious

  • 1 tbsp olive oil
  • 1 tbsp truffle oil (if you have it – it adds a depth of flavour)
  • 4 – 6 cloves of garlic, thinly sliced
  • 1 tsp dry basil
  • Salt and pepper
  • 1 – 2 tbsp balsamic vinegar
  • 2 cups ripe tomatoes, chopped
  • 1/2 tsp light brown sugar (optional)
  • 3 tbsp heavy cream (or soy or almond milk if you are vegan)

Heat the olive and truffle oils in a medium non stick pan, over medium high heat. Turn the heat to medium low and saute the garlic in a single layer for about five minutes or more. You want the garlic to soften and infuse the oils. This also enables the garlic to cook off its bitter taste. You will have that lovely hit of garlic, but without the sharpness.

Sprinkle the garlic with basil, and liberally season with salt and pepper. Raise the heat to medium high and drizzle the balsamic over. Add the tomatoes, and cook them long enough so that they release their juices. Taste. You may need a little bit more salt and pepper, or you may need to enhance the natural sweetness of the tomatoes with a little bit of sugar. The fresh late summer tomatoes I used were so sweet I didnt need any sugar, but trust your instincts. This sauce should be sweet with tomato-y juices.

Add the cream if you decide to use it, and let it cook down and reduce over low heat for a few minutes. Set the sauce aside while you prepare the quinoa.

Quinoa + Spinach

  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 1 tsp butter
  • 1 cup baby spinach, chopped fine

In a small saucepan, mix the quinoa with the water and 1/2 teaspoon of salt. Place on high heat, and allow to come to the boil. Lower heat so that the quinoa is at a simmer, and cover. Simmer for 20 – 25 minutes until the quinoa is cooked through, and all the liquid has been absorbed.

As soon as the quinoa is ready, spoon into a serving platter. Cut butter over the quinoa, and using a spoon, mix in well. Taste for salt, and adjust. Mix in the fresh spinach and mix well. The spinach will wilt just a little bit and flavour the quinoa.

To Serve

Spoon the tomato + garlic over the quinoa + spinach, and, if you want, scatter a few parmesan shavings over the top. Serve at room temperature. Delight in the freshness of summer!

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Potato, Sweet Potato and Beet Gratin

7 Aug

potato, sweet potato and beet gratinTonight, I was lazy. I wanted to spend the entire evening in bed, watching videos, but of course, I needed to cook! I have made a promise to myself to post one recipe or musing every day, and so I wandered into the kitchen to be inspired. I had beets, potatoes and sweet potatoes sitting on the counter waiting for a rosti which I want to make for Ezril. I had loads of little baking paper packages of cheese bits, all wrapped up, and needing to be used. And I had some cream and milk and garlic. Okay then, instead of a rosti, which would take lots of work over the stove, I decided on a gratin. And a gratin with beets! I needed to think this through before jumping in.

I think sometimes that cooking is about inspiration, but equally, it is about preparation. Even if you dont have a clear recipe, and want to be inspired by your ingredients, always, always take five minutes to think about how you are going to put everything together.  If you dont, even in your head, have a clear work progress plan, you will definitely forget something or an important step. Trust me! Ive done it before, with disastrous results!

Beets are gorgeous creatures, but they have one flaw (or wonderful attribute depending on your way of looking at things) – they make everything they touch turn pink! I wanted to incorporate beets into this gratin because I thought they would add an earthy unique flavour, highlighting the creaminess of the potatoes and the sweetness of the sweet potatoes. A good counterbalance. But I really needed to sit and think for a while about how I was going to keep them separate but together. So I decided to prep them all the same way, but in different bowls, and layer them instead of mix them all up. The milk/cream would bind them all together, and the cheese would act as a barrier between the beets and potatoes so they wouldnt completely bleed into each other.

I think this gratin turned out gorgeously. The garlic scented the milk, but you can still taste each individual ingredient. I love love love crusty burnt bits of cheese on anything, and this gratin gave me acres of it. And silky, creamy, rich potatoes. This is a wonderful side dish for a big group, or you can cut down on the amounts, and bake a small pan for just two. Its fantastic the next day, served for breakfast, cold, or sliced and slightly fried, with an egg. Its also great, served with a very tart (arugula) salad for lunch. Its comfort food, from the heart, without a huge amount of effort. Love it!

For a large gratin dish or casserole, you will need:

  • About 3 – 4 cups potatoes
  • 1 – 2 cup sweet potatoes
  • 1 cup beets
  • Boiling water
  • 3 + 2 cloves of garlic, thinly sliced
  • Salt and pepper
  • 2 – 3 tbsp butter (optional – I only use butter if I am not using cream)
  • 2 – 3 cups milk and/or cream (I used a mixture)

The preparation is all important in this recipe. You will need to keep your beets and potato mixture separate until you are ready to bake.

Peel and thinly slice your potatoes and sweet potatoes, and immerse them in cold water in a bowl. Peel and thinly slice your beets, and immerse them in cold water in a bowl. Allow the potatoes and beets to sit for at least 10 minutes. This will encourage some of the starch to come out.

Boil some water, drain the cold water from your potatoes, put them back in the bowl, and slice 3 cloves of garlic over. Cover the potatoes completely with boiling water.  Do the same for your beets, slicing 2 cloves of garlic over. Leave in the boiling water for 15 minutes or so. They will not cook, but they will get a little bit softer. This is what you want.

Meanwhile, grate about 2 – 3 cups of cheese. I used a mix of cheddar, parmesan, mozzarella and pecorino. This was what I had in left over bits in the fridge, and what was available. Swiss cheese, like Gruyere, is more traditional, but I like the process of using up left over bits and pieces.

Drain the potatoes and beets and place back in their individual bowls.

Preheat your oven to 180C

Lightly butter a large baking dish. I use my high casserole dish, because I like layers in my gratin!

Layer a thin layer of beets, salt and pepper them, dot with a bit of butter if you are using, and cover with some cheese. Layer some potatoes, salt and pepper them, and cover with cheese. Continue like this until you have used up all your ingredients. I usually end up with 4 – 6 layers, always trying to end with potatoes. Add a final layering of cheese over the top.

Pour in about 2 cups milk/cream mixture until 2/3rd of the way up to the top layer of cheese. It will vary depending on your dish. Push everything down a bit into the cream. Bake in the oven for at least an 1 hour, possibly up to 2, checking every now and then that you dont need extra milk/cream (you really shouldnt, but add more if you think it needs it). Check to see if the gratin is done by forking a bit of potato – it should be tender, and break under very little pressure.

Take out of the oven and allow to rest for at least 10 minutes before serving.

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Veggie Burger

15 Jul

Veggie Burger HeavenI was having tea today with Goddessmoments and her Spouse. As we were chatting about food, he said something that made me think about what I miss most about being a carnivore. I think its a great juicy burger, with melted cheddar on top, in a beautiful bun and may be some slices of avo or tomato. Pure heaven. All those different tastes and textures, the satisfaction of a handheld meal, juices dripping everywhere. But I dont eat meat, and so I wont ever have that kind of burger again. But, this veggie burger more than makes up for any sense of loss I might have!

This is scrummy yummy. It can be vegan if you leave out the cheese (or use soy cheese) and its so full of wonderful, healthy vegetables and grains. I use quinoa in this recipe – the wonder grain! It has the most complete proteins of any grain, and it is full of vitamins and minerals – from iron to vitamin e to amino acids. And it tastes wonderful too! Nutty and creamy at the same time.Its a really useful tool for a vegan diet because it adds protein from a surprising source, and its extremely well tolerated, even by those who cannot eat wheat. I love it. I even use it in place of couscous and rice on occasion.

While your quinoa is cooking, you roast a few aubergines, garlic and some nuts. Fry up some mushrooms. I usually throw everything in one large bowl, and mince with my immersion blender (oh how I love thee, let me count the ways!). It comes out tasting really “meaty” in a good way, and its incredibly satisfying. Because everything is cooked or prepped before being formed into patties, the final fry up is really to create a lovely burnt sticky caramelised crust. You could probably do this in the oven as well, though I have never tried. These freeze really well, by the way. Layer in greaseproof paper, and pack away in a plastic container, and use within 6 months.

For about 8 – 10 burger patties, you will need:

  • 1 cup quinoa
  • 1 1/2 cup water plus extra to soak
  • salt
  • 5 baby aubergines (or 1 medium – 1/2 large), sliced in half
  • 1 head garlic
  • Olive oil
  • 1/2 cup raw cashew nuts
  • 1/3 cup raw sunflower seeds
  • 1/3 cup sesame seeds
  • 1/2 cup grated carrot
  • Small packet shiitake mushrooms, de-stemmed, and sliced
  • 6 – 7 medium portobello mushrooms (250 g packet), peeled and thinly sliced
  • 1 tsp Italian mixed herbs (or herbes de Provence or any other herb that you like – basil, rosemary, thyme)
  • truffle oil (optional)
  • balsamic vinegar
  • 1 – 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 1/4 – 1/2 cup parmesan or pecorino cheese, grated
  • Handful of fresh herbs, minced fine (optional – use what you like – basil, rosemary, marjoram, thyme, parsley, mint even)
  • Soy (optional to taste)
  • pepper

To serve, you will need hamburger buns, cheese (optional), lettuce, tomato, avocado, onion (your choice of any or all or none!), some mayo, ketchup, mustard, pickle… you get the drift!

Preheat your oven to about 220C.

First start off by soaking the quinoa. In a medium saucepan, cover the quinoa with water, and let stand for 15 minutes or so. This softens the grain, and also encourages the hard outer casing to split. A good thing!

Meanwhile, split your baby aubergines (or slice your medium/large one), and arrange, skin side down, on a baking tin that has been lined with baking paper. Slice the top of a head of garlic, and place on tin. Lightly oil and salt the aubergines and garlic and pop in the oven for 15 minutes. About 3 – 4 minutes before they are done, flip them over, and sprinkle the cashew nuts onto the baking tin. You want the cashew nuts to toast lightly, but not really to burn.

When your quinoa has stood for 15 minutes, drain, put back into saucepan, and add 1 1/2 cups of water, and a bit of salt. Cover the pan, and bring to the boil over high heat, and then lower heat and simmer the quinoa, covered, for about 15 minutes. You will know when its done when most of the water has boiled off, and the quinoa has fluffed up and doubled in size. Take off heat, and leave covered for at least five minutes.

Once your aubergines, garlic and cashews have been taken out of the oven, leave to cool for a few minutes. Meanwhile, add sunflower and sesame seeds to a large mixing bowl, and grate in the carrot. Add the cooled aubergines, the garlic cloves (pop them out of their papery casing), and the cashew nuts.

Go back to your quinoa, fluff it up a bit, and measure out 1 1/2 – 2 cups. If there is any left over, it freezes well and is a wonderful addition to any soup. Add the measured quinoa to the large mixing bowl.

Prepare your mushrooms. Pour a little olive oil into a medium – large frying pan, and add the shiitake mushrooms. I was taught that shiitake mushrooms need quite a while to cook. You need to slice them thinly (I also de-stem them) and leave them over low heat to brown around the edges. They will melt, and get soft, and reduce in size. Dont mix them in the pan too much, just let the heat and the oil and the mushrooms do what they know how to do. It should take about 10 minutes or so.

Once the shiitakes have been well browned, add the portobello mushrooms (still on low heat), and stir to combine. If you want, sprinkle a little truffle oil over, and let cook for about 5 minutes or so, stirring every now and then. Add some balsamic vinegar, the tomato paste and Dijon mustard, and stir to combine. The portobellos should have browned a little and reduced in size. Add the mushrooms to the mixing bowl.

Grate the cheese into the bowl if you are using.

With your immersion blender, process everything in the mixing bowl. Do it in short sharp bursts because you want to make sure you combine and chop most everything very fine without pureeing it into complete oblivion. You can use a food processor if you like. Again, short sharp bursts.

Once everything has been combined to your liking, taste. Season with salt and pepper if needed. Add the minced herbs, if you like. I often add some soy sauce for deeper darker flavour.

Refrigerate for at least 30 minutes up to 2 hours.

About fifteen to twenty minutes before you are ready to eat, heat a little olive oil in a shallow non stick frying pan over low heat. Take the burger mix out of the fridge, and form thin (about half an inch to an inch maximum) patties with your hands. Fry up to three patties at a time, flipping only once or twice. It should take you about 10 – 15 minutes to get a glistening dark brown exterior. You wont need much oil. A few minutes before you are serving, flip a final time and slice some old mature cheddar (or not) over the burger, and let it melt a bit.

Toast your hamburger buns, add the fixins – mayo, ketchup, mustard, fresh veg. Eat with your hands, and mop up any fallen bits and juices with your bread. Its that good.

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Aioli – Garlic Mayonnaise

15 Jul

This is the Provencal version of mayonnaise. Lightly golden, thick, unctuous, and garlicky. Its delicious. Its a lot of olive oil, but the flavor of the oil, with the creamy yolks is grassy and summery and very French. Its a sophisticated delicious mayonnaise, and you should try to make it the day of eating, but it can be made ahead and stored in the fridge, covered, for up to 2 days.

The process of making aioli can be very zen, but it can also be terrifying because of the ability for it to separate and “break”. Don’t be scared. There is a very easy fix. Take a couple more egg yolks, beat them till light golden, and drip the broken aioli back into this mixture. It will firm up. Guaranteed.

  • 4 egg yolks (+ 2 more just in case the aioli breaks) – organic and free range are a must here because they will be eaten raw
  • 2 cups extra virgin olive oil
  • 2 – 3 cloves of garlic mixed with 2 teaspoons sea salt
  • 2 – 3 teaspoons of fresh lemon juice
  • 1 teaspoon of dijon mustard

I use a large metal mixing bowl and a whisk to do this. Not because I am old school, but because you can control the emulsification process much better than in a blender, an electric whisk or a food processor. It doesn’t take that long.

First take the garlic and take out its germ or inner shoot. Mince and then with the flat blade of a knife puree the garlic with the salt. Leave for a while as you mix together the oil and egg. The salt breaks down the garlic, and when you come back to it, you can really squish and squash it to a fine paste.

Take a kitchen towel and centre your bowl on it. This helps prevent it from jumping around as you whisk. Take your egg yolks and whisk them until they are light gold. Using a measuring cup with a spout, start dripping infinitesimal amounts of oil into the egg, whisking all the while. Use a light hand, and keep up a steady stream of droplets. After about half a cup of oil is incorporated, you should see this coming together. It thickens, and becomes much harder to beat. Start using stronger strokes, and keep adding the oil in tiny droplets.

After a full cup of oil is added, you can start a steady, but very thin stream of oil, as opposed to droplets. Keep beating strongly. The entire process should take about 10 – 15 minutes. You can stop and take breaks if you get tired! Just give it a couple whisks before you start adding oil again! Once all the oil has been added, you should have a thick glossy goopy mayonnaise, greeny gold in colour.

Take about half the garlic and add, whisking all the while. Add the lemon juice and mustard, whisking to incorporate fully. Taste for salt, garlic, and the edge of sharpness the lemon juice brings. Adjust accordingly.

Store in a covered container in the fridge for up to 2 days.

This is phenomenal as a dip with fresh vegetables, and takes a sandwich to new heights. I make it when I have a dinner and want a gorgeous sexy succulent dip – and I always keep some back for me for the next day 😉 An avocado and aioli sandwich on rough brown bread is beyond wonderful.

Please note pregnant women and those with immune risks should not consume raw egg yolks. You might want to try pasteurized eggs though I personally don’t like them.

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My Tomato Sauce

5 Jul

For pasta, for pizza, for salsa… for just about anything. When I need a pasta sauce that is delectable, this is the one I go to. Its been “developed” over more than 20 years of cooking tomato sauce. I have friends who remember me cooking a version of this sauce when I was 14 years old! Im almost 40 now 😉  Its ingredients are malleable but there are some broad rules that I usually stick to:

  • Keep a base of onions and loads of garlic
  • Always use a mix of tomatoes – I use at least 2 types of fresh tomatoes, canned pomodoro, and tomato paste. This ensures a really deep level of tomato flavour. Sun dried tomatoes are also awesome in this sauce.
  • Try and use a mix of fresh and dried herbs. Again, these impart very different flavours, and mixing them really lends depth to the sauce
  • You can use a mix of vegetables (see below for what I put into it) but try and make sure there are some carrots for sweetness

I first started cooking this sauce in high school when I used to have loads of people over for pool parties. It was the most forgiving sauce because you could simmer it for ages, and it just got better and better. As long as the basic rules were followed, and the bones of the sauce were respected, you could add just about any vegetable (bar potatoes or pumpkin) that you wanted.

When I went to university, I started making this sauce for my housemates. There was always something missing, until one day, I hit on a magic combination. And this is the secret to the sauce, without which you will not have the same sublime flavour and glossiness. These are non negotiable. You need at least 1 eggplant for silky smooth, shiny unctuousness, and a big handful of prunes for a dusky sweetness that you just cant place in the final taste. These two ingredients are secret because they both melt into the sauce, encouraging and supporting its flavour without pushing their own agenda into the story. Eggplant and prunes. Who would have guessed?! Please do not try and make this sauce without these two – I promise, it will make you so very happy that you trusted me. 😉

For about 4 – 6 cups of finished sauce, you will need:

  • 2 medium white onions (approx 2 cups), minced
  • 7 cloves of garlic, minced
  • 1/2 cup of extra virgin olive oil
  • 2 tbsp butter (optional)
  • Salt and pepeper
  • Fresh basil, thyme, marjoram, oregano and rosemary, minced fine – about 1/2 cup in total
  • 1 large or about 5 baby eggplant (approx 2 cups) roughly chopped
  • 1 tbsp balsamic vinegar
  • 1 large red pepper (approx 1 cup), deseeded, roughly chopped
  • 4 – 6 baby carrots (approx 1 cup), peeled and roughly chopped
  • 1/2 cup red wine
  • 3 tbsp tomato paste
  • 1 medium zucchini (approx 1 cup), roughly chopped
  • 2 cup mixed tomatoes, roughly chopped (I used cherry and baby roma)
  • 8 medium portobello mushrooms (approx 3 cups) peeled and very roughly chopped
  • 2 x 400 g cans of pomodoro tomatoes in juice – about 4 cups, made up with wine or water if needed
  • 15 pitted prunes
  • 2 tbsp brown sugar
  • 1 – 2 tbsp mixed Italian herbs (dry)

In a heavy 5 qt saucepan, soften onions and garlic in about 2 tbsp olive oil and butter (if you are not using the butter, just use a little more olive oil), over high heat. Keep the olive oil by the side of the stove, and add more when you feel the ingredients are sticking to the bottom of the pan.

Season the onion mixture with salt and pepper, and add about 3 tbsp of the minced mixed fresh herbs, and mix well. Lower heat to medium high, and add the eggplant. Mix well to ensure its covered with oil and onions. Add  balsamic vinegar, and mix to brown a little.

Add red pepper and mix well, and then a few minutes later, add carrots and mix well.

Add all the red wine and the tomato paste, mix well, and turn the heat to low. Add zucchini, mix well, and then add the raw tomatoes and mix well. Add the mushrooms and mix to combine all, keeping check that nothing is sticking and add olive oil if neccessary.

Measure out 2 cans of pomodoro tomatoes in juice into a large measuring cup and make up to 4 cups with wine or water if needed. Smash the tomatoes with a fork so they are roughly chopped, and add all at once to the pan.

Cover the sauce, and allow to begin to simmer and steam. Meanwhile, pit the prunes, and chop roughly. Add the prunes and brown sugar to the sauce and mix well.

Let the sauce simmer, covered, for approx 15 – 20 minutes, mixing every five to ten minutes to ensure it does not burn.

Uncover, mix very well, and let simmer for at least 45 minutes to a couple of hours, over low heat, or until reduced by half. Ensure you check the sauce every 15 minutes or so to ensure it does not burn. You can add more wine if you want a particularly deeply wine-ey sauce.

Taste for flavour and season with salt and pepper if needed, or even some more sugar, and add dried herbs. About five or ten minutes before finished, add the rest of the fresh herbs to let their scent permeate the sauce.

Once the sauce is to your liking, take off heat and decide if you want to keep it chunky (which is nice for some pastas, salsas, etc) or if you want to blend it smooth. I use an immersion blender here. If you do blend it please make sure it has cooled to at least lukewarm – hot splashing tomato sauce is a real pain!

If you are using this as a pizza sauce as I will be, make sure you have at least one cook’s meal with about half a cup of sauce mixed with some angel hair pasta! Soul satisfying.

This freezes extremely well. I often freeze in an ice cube maker and then transfer to a zip loc bag. Alternatively, measure out by cupfuls into a sandwich ziploc bag and freeze flat. Keeps for up to 6 months.

Special thanks to AngelKitten for transcribing all the ingredients and keeping track of me!

Photos copyright Chan KY

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Pesto

1 Jul

Glowing green. Scented with basil, pine nuts, pecorino and garlic. Goopy, gooey goodness. I am nuts about pesto. Its so easy to make – about 5 minutes cooking time to toast the nuts, and the rest a few pulses in your food processor. You can eat this so many ways: straight from the bowl (as per usual!); stirred through pasta or even rice; as an amazing addition to a sandwich or salad dressing; and, as I will be using it, as the base of a terrific lasagne.

Pesto can be made with so many things – any green vegetable – or go further – let your imagination take flight – use butternut, sun ripened tomatoes, mushrooms even. Try it with almonds, macadamias, walnuts, and change the cheese – blue, parmesan, etc. Its so flexible, and so delicious.

Note that I use some rocket in this recipe (about 1 to 3 in terms of the basil) because basil in Malaysia is very strongly flavoured. If your basil is the gentler variety, feel free to omit the rocket entirely.

For about 2 cups you will need:

  • 1 1/2 cups pine nuts
  • 2 cups (150 g) well packed, washed basil
  • 3/4 cup rocket
  • 5 large cloves of garlic, chopped into chunks
  • Pinch of salt
  • 1 cup grated pecorino or parmesan
  • Up to 1 cup good quality extra virgin olive oil

First off, toast the pine nuts. In a non stick pan, over medium heat, layer the pine nuts. Make sure you keep stirring with a spatula. These go from golden toasty to burnt in a split second, so be careful.

Put your basil into food processor and add about 1/4 cup olive oil. Pulse a couple times so its completely chopped. Add the rocket, and pulse again.

Add the pine nuts, and pulse well, adding a little more olive oil if you feel it is needed.

Add the garlic and salt, and pulse again. Add the pecorino or parmesan, and mix with spatula. Turn out into a bowl, and add a little more olive oil until its the consistency that you prefer.

I would certainly make this at least 1 day in advance to allow the flavours to meld. Save covered with a slick of olive oil, covered, in the fridge.

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Malaysian Vegetarian Curry in the USA for MZ

28 Jun

One of the things M really wanted when I was cooking for her was a vegetarian curry. This is what I came up with, given the ingredients I could source in her part of the world!

Curry and rice must be one of the most ultimate comfort foods for us. Theres something about the warmth and heat – the pedas and the panas – that sends a glow to the soul. Its relatively easy to make as long as you take a couple of things into consideration: make sure you think about the vegetables you are adding, and ensure they all get proper and respectful cooking time; fry the spices – you want them to release their volatile oils and infuse their scent into the whole house; make sure there is some protein in the curry as vegetarian food like this needs to be balanced; think about colour, size and texture when you choose your vegetables; and finally, know your heat (spice) limit, and stick to it!

For a curry feeding 4 – 6 people, you will need:

  • 2 – 3 tbsp peanut oil (or a mix of canola and roasted sesame oil if you cant find peanut, coconut oil is also nice)
  • 1/2 medium onion, diced
  • 5 cloves of garlic, minced
  • Thumb sized portion of ginger, minced or grated
  • Salt and pepper
  • 1 red chili (or more, according to your taste) minced fine (with or without seeds, according to your heat desire)
  • 1 1/2 tbsp  good quality red curry powder
  • 1/2 tsp each: cumin + coriander
  • 1 tsp turmeric
  • 1 stick cinnamon
  • 1 star anise
  • 2 cloves
  • 1 – 2 stalks lemongrass, bruised
  • 2 – 3 leaves limau perut or curry leaves
  • 1 potato, peeled and cubed
  • 1/4 cup water
  • 1 yellow squash, washed and cubed
  • 2 – 3 small carrots, peeled and chopped
  • 1 medium head broccoli, separated into small spears
  • 1 can light coconut milk
  • Handful of frozen peas
  • 1 packet baked tofu (or chickpeas if you cant find baked tofu)

Heat in a large pan or saucepan, over medium heat, heat oil until almost smoking. Add onion, garlic, and ginger, and stir well. Season with salt and pepper. Let onion soften, this should only take a few seconds. Add red chili, stir again, and check if oil has all been absorbed. If it has, move all ingredients to the sides of the pan, so you make a well in the centre, and add a little bit more oil. Add the curry powder and spice powders and fry until they separate from the oil and the scents have been released. You will know when this happens!

As soon as the spice powders have fried, stir all together, add the cinnamon, star anise, cloves, lemongrass and limau perut and stir. Add the potatoes, and stir to coat. Let the potatoes fry for a minute, and brown a little bit. Once the potatoes have browned, add a little water, and add the squash, carrots, and broccoli in stages, stirring to combine well. Add the coconut milk, and allow all the vegetables to cook to lightly cook (you dont want them boiled, but more like lightly poached).

Taste for seasoning, and add more salt and pepper if needed. I have also added some brown sugar (tiny pinch) to add a deeper resonance if necessary.

Add frozen peas and baked tofu and allow to heat through. Taste again.

I always think curry is best reheated gently the next day, once all the flavours have had a chance to get acquainted. And always try and serve it warm, not piping hot – you destroy any flavour if you serve it boiling hot.

Serve with brown rice and enjoy memories of home and family and heat and humidity.

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World Cup Salad + Sesame Soy Honey Ginger Dressing

27 Jun

So we are having a feast while watching the England – Chermany game.

We knew there was going to be a lot of emotion, and tension, so decided to make lots of delicious comfort food. Salad, with the bessssst salad dressing ever, roasted sweet potato and butter and soy, and angel hair pasta with mushrooms and chili. Lots of posts tonight!

The salad is composed of:

  • 300 grams yellow and red cherry tomatoes
  • 1/2 large packet rocket
  • 1 small head lettuce
  • 1 avocado
  • 1 ear of corn
  • Macadamia nuts
  • 4 – 5 small onions in vinegar (or 1/2 small white onion)
  • Edible flowers

Rinse tomatoes and cut in half. Tear salad into bite sized pieces and rinse well. Peel and chop avocado. Slice corn off the cob (tis wonderful raw). Toss in a handful of macadamia nuts.  Slice vinegared onions in half, or finely dice half a small onion. Ensure edible flowers are clean, and add. Toss together, making sure that some of the flowers are face up on top.

Make your salad dressing. This is the best dressing there is, and easy to make, but quantities depend on you. I will give you a rough estimate:

  • 1/4 cup olive oil
  • 2 -4 tbsp suchi seasoning or sushi wine vinegar
  • 3- 5 tbsp toasted sesame oil
  • 2 -3 tbsp Japanese mayonaise
  • 3 cloves of garlic, grated
  • Thumb sized piece of ginger, grated
  • 1 tbsp honey
  • 1 tbsp mustard
  • 4 – 6 tbsp soy sauce

Mix together well, and taste and adjust to your liking.

I adore this sauce. I use it as a dipping sauce for vegetarian chicken pieces or sausages. Its great on any salad – from mushroom salad to potato to a wonderful mixed salad as above. You could even use it in a sandwich if you like. You could add some peanut butter for extra protein if you need it. Or some seaweed seasoning. Or toasted sesame seeds. Use your own sense of taste, and what you like, and adapt it for your own pleasure.

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Green Pasta for MZ+BSA

27 Jun

While visiting M a few months ago, I was able to cook in her wonderful kitchen (using knives that a friend of BSA had hand made!) and enjoy all the bounty and amazing-ness that was Whole Foods! I could so live in that place!

One of my favourite concoctions was this green pasta. BSA seemed to like it enough that he went for thirds (or was that fourths?). Either way, it is made with the freshest and greenest veg you can find. Feel free to adjust, though these go well together. The mushroom adds a warm muskiness that holds everything else together.  This dish bursts with energy and vibrancy, and its so delicious. Simple, and not creamy either, which is satisfying without being overwhelming.

You could serve this with all sorts: couscous, rice, even a toasted brioche, but angel hair pasta, to me, has the delicacy that this dish needs.

Feeds 4 hungry people

  • Approximately 1/4 cup olive oil
  • 5-7 cloves garlic, thinly sliced
  • 250 g mushrooms
  • 2 cups baby spinach, thinly sliced into ribbons
  • 2 cups artichoke hearts
  • 1/4 – 1/2 cup white wine (or alternatively, veg stock and lemon juice, if you dont want alcohol)
  • 1 cup broccolini (or other type broccoli) roughly chopped
  • Few leaves fresh basil
  • Salt and pepper to taste
  • 1/2 cup or so parmesan and more to serve
  • Angel hair pasta

Start with about half the olive oil, or enough to thickly coat the bottom of a large non stick pan. You should have a green gold puddle. Add more olive oil as needed while cooking. Turn heat on low.

As oil heats, throw in all the thinly sliced garlic. It will infuse the oil, and add depth to the flavour of the finished pasta. Watch as garlic gets soft but dont allow it to brown.

Meanwhile peel and slice the mushrooms, and add to pan, putting heat up to medium low. Stir well and encourage the juices of the mushrooms to let go.

Prepare spinach by taking leaves, rolling them into little cigar shapes, and cutting into ribbons. Add to pan and saute to wilt.

Roughly chop artichoke hearts, and add to the pan. Stir all ingredients together, to introduce them to one another and immediately add wine (or veg stock/lemon juice). Allow to braise for a few minutes, and check for flavour. Add salt and pepper to taste. Note: I usually add white pepper to this dish so as not to whack all the delicate flavours over the head with ground black pepper.

Roughly chop broccolini, and add it to the steaming pan. Turn off heat after a few minutes. Use a light hand with this recipe and work quickly. You want your ingredients to cook, but you dont want them to boil and leach all their flavour and freshness. Remember that the heat will continue cooking the vegetables for quite a while after you take the pan off the fire.

Tear a few leaves of fresh basil in half, or crush them between your fingers to release their amazing scent and oils. Add to the pan and mix all together.

Cook angel hair pasta, reserving 1/2 mug of cooking liquid. Drain pasta. Mix vegetables and pasta together by adding pasta to the vegetables rather than vice versa. Use tongs and mix well. Add a little of the pasta cooking liquid if you think its too dry. You might want to add some lemon juice or another splash of wine. Grate parmesan lightly over and mix well.

You could use many different vegetables for this beautifully delicate dish. Asparagus comes to mind, as do peas, rocket, french beans.

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