Shrimp & Green Bean Purée (Chingri ar Beans Bhorta)

December 31, 2013

I don’t really give a lot of thought to New Years resolutions. Calendars are such a man made construct – how is tomorrow more or less relevant than today? I know I seem like Buzz Killington here, while everyone is hastily getting ready for their NYE parties (and hey, I am, too). But I just got this email from wordpress reviewing the year in stats that made me reflect a bit. Although it is nowhere where I’d like to be, I’ve come a long way from the early days of dinky pictures in low lit spaces. I’ve learned a lot and have put a lot of work into sharing content that I think will be meaningful you guys. And as I make my way through my late twenties, I definitely feel the pressure to do something I am proud of, improve and grow, and do right by my kids.Some of my favorite posts from this past year was Julia Child’s glorious ratatouille, the traditional Bengali Rice Pilaf that was actually approved for submission into Foodgawker, and the Sticky Toffee Pudding that I thought photographed so beautifully. I am proud though, of the progress I’ve made. Starting out with some not so relevant recipes to some pretty handy dandy ones for newbies to the [especially Bengali] kitchen. And though I haven’t garnered nearly enough traffic to consider myself a success, I’ve thoroughly enjoyed hearing anecdotes from you guys about the different recipes you’ve tried and your personal success stories in the kitchen. A friend of mine posted on my Facebook page saying, “You inspire me to cook!” and I thought to myself, that is the whole reason I started this blog in the first place. To share some recipes or insights with people who don’t have the time or resources to spend in the kitchen. So to them, and to anyone else reading this, THANK YOU for making 2013 such a great year for Kitchen3N. I look forward to sharing more goodies with you guys in the years to come. Now, what is a bhorta? They are usually made from boiled/steamed vegetables or dried fish, then ground to a pulp using a shil pata (stone slab, kind of like mortar and pestle), along with raw onions, green chilis, salt and mustard oil. Sometimes dried red chilis. They are CRAZY good. My mom’s experimented with the preserved fish readily available in this country: anchovies, sardines, etc. But this one is the best. Some permutations include lime leaves (which can be hard to find, which is why I improvised with lemon zest and lemon juice). These aren’t traditional ingredients but they help brighten up the flavor without using way too much salt. It’s a great low fat side. Be warned though: it is spicy! Of course you can adjust it to your taste, but for an authentic Bengali experience, crank up the heat!

Ingredients

1/2 lb large shrimp, peeled, deveined and tails off
salt, pepper and olive oil
3/4 lb string beans, stems off
zest of 1 lemon
1 tsp lemon juice
1/2 cup cilantro, roughly chopped
1/4 chopped yellow onion
1 tbsp mustard oil (could probably substitute regular ol’ mustard)
1/2 tsp salt (or to taste)
2 green chilis, roughly chopped (add just one if you are a heat lightweight! and wear gloves if necessary…just don’t stick your fingers in your eyes afterward!)

Directions

This is unconventional, but it’s the only way I cook shrimp: toss shrimp with 1/4 tsp salt, 1/8 tsp pepper and 2 tbsp extra virgin olive oil. Spread onto a baking sheet and roast in a 400 degree F oven for 7 minutes (more or less depending on the size of the shrimp. Once cool enough to handle, chop roughly and transfer into a food processor.
Next boil some water in a large pot. Once it comes to a full boil, add 1 tsp salt and add the green beans (do it in batches if necessary). It should take 5 minutes to cook through. Drain, chop roughly and add to food processor.
Add the remaining ingredients to the food processor and blend to combine. Serve with rice and daal.

Chicken Noodle Soup with Mushrooms and Swiss Chard

December 23, 2013

This is what happens when you’re too lazy to properly defrost a chicken. So, I stuck this baby (read: chicken) into a stock pot with 4 quarts of water, and whatever aromatics or root vegetables I had on hand. In this case it was carrots, half an onion, an inch and a half of ginger root, thyme and a bay leaf. I didn’t even half enough garlic (just a few cloves) so I saved it for the mushrooms and swiss chard. And I just let it simmer away during our morning routine.

The whole process was organic. I’m sure we’ve all been there. Just make do with the ingredients you have on hand and pray that it is edible…which explains why my soup is brimming with pappardelle instead of a more sensible noodle. Sometimes it works and sometimes, it just falls flat. Well this one was a winner! I kind of despise traditional chicken soup that is so full of salt that you would just float if thrown into the Atlantic after eating it…without even trying. So I looked for all kinds of ways to add flavor. The mushrooms. The swiss chard. The lemon juice. The soy sauce (to enhance the umami taste of the mushrooms, duh). The result was a refreshing, healthy and FILLING chicken noodle soup (no soda on the side).

Ingredients

2 tbsps olive oil
1/2 yellow onion
3 cloves of garlic, minced
1 3.5 oz package shiitake mushrooms, stems removed and sliced
1 10 oz package kaleidoscope chard, or 1 bunch of your favorite dark greens (kale, spinach), rinsed, chopped and ready to go
1/2 tsp salt
1/2 tsp pepper
juice from 2 lemons (do NOT let any of the seeds in!)
1/4 cup soy sauce
3 quarts low sodium chicken stock (see recipe below)
1/2 lb egg noodles
2 cups shredded chicken
salt and pepper to taste

Directions

In a large pot, heat the oil over medium high heat. Add the onions and cook until tender (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds). Add the mushrooms and allow them to brown slightly before stirring (this helps develop the flavor). After a few minutes, add the swiss chard, salt, pepper, lemon juice and soy sauce. Give it all a stir and add the chicken stock. Bring to a boil and set your timer. Then reduce to a simmer (medium/medium low heat).
The chard will take 10 minutes to cook. The noodles, in my case, took 4 minutes. So, at T-4 minutes, I added my pasta. If your pasta take 8 or 9 minutes, well, I’ll let you do the math.
Finally, add the chicken and let it warm through.
Adjust for seasonings and serve. I like to add some crushed red chili flakes.

Chicken stock

When possible, I like to make chicken stock the Ina way. Just like her, I add everything (no need for peeling or chopping the vegetables) to a large stockpot, bring to a boil and let it cook (not at a raging boil, partially covered). Except I don’t let it boil away for 4 hours. I let it boil for 1 hour with the chicken, take the bird out and salvage what I can of the meat, and let the rest of the liquid reduce for another hour. Anyway, I made do with what I had on hand, which was the following:

a handful of baby carrots
1 1/2 in ginger root
1/2 yellow onion
6-8 sprigs of thyme
2 bay leaves
1 tbsp salt
1/2 tsp black pepper (4-5 peppercorns work better)
1 3-4lb chicken
4 quarts of water

Take the chicken out with a pair of poultry lifters very carefully letting the excess water drip back into the pot. Place on a cutting board until cool enough to handle. Shred the chicken by hand.

The stock works better when you have a full head of garlic you can throw in (cut in half) as well as parsley and dill. I’d love to try a tomato/cilantro/spicy version in the future. Will keep you guys posted!

Sweet and Smoky Butternut Squash

December 12, 2013

I’ve been eating bad lately. Like oreos bad. Like soup from a can bad. Now keep in mind, I’m not exactly a health nut. I don’t do juice cleanses or quinoa. Kale rarely makes an appearance at our dinner table (I prefer swiss chard). But, I tell myself I’m eating ok as long as I get plenty of veggies, minimize the processed foods and eat only sweets I bake myself. Butter and oil are ok, in my book, since I don’t eat fried foods on the regular. But something happened after Thanksgiving. Burnout, perhaps? Winter weather? I guess I’ve been entertaining and cooking a lot recently. So combine that with two kids, NYC’s first snow storm, homeschooling stuff and going back to work (part time), and less frequent help from grandma. Yes – that spells burnout. So much so that I’ve been neglecting this poor butternut squash for like a week and a half. It really was a testament to this vegetable’s shelf life. But, today was the day. Both kids napped (simultaneously)! The sun came out! I had a wrap for lunch while this was in the oven! Hallelujah.

I was definitely thinking about barbecue sauce when I made this. I saw Ina’s recipe for Caramelized Butternut Squash as well as this recipe for Southwestern Roasted Butternut Squash and thought, “Hey now, I think I’m on to something.” Kind of like the guy who first discovered the food warming capability of microwave radiation (when the chocolate in his pocket melted…what a fatty. I don’t even keep chocolate in my pocket. Ok ok I have way too much chocolate to store in a single pocket.). Or whoever discovered chocolate and peanut butter. Or sea salt and caramel. Everyone complains about how difficult it is to peel butternut squash, but after cutting my own poultry (don’t ask) this felt like a breeze! Anywho, tis the season for butternut squash. I’d love to hear what you think of this!

Ingredients

1 2-3 lb butternut squash
2 tbsp brown sugar
1/2 tsp paprika
1/4 tsp ginger
1/4 tsp or a pinch chili powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with grease.
Peel squash and dice into 1 inch cubes. Lay them evenly on the sheet. Season with the remaining ingredients and using your hands, combine well.
Bake in preheated oven for about 40 minutes. At 15 and 30 minutes, flip the pieces over using a spatula to ensure even browning. Check for seasoning. Enjoy while it’s still warm.

Homemade Hot Fudge

December 3, 2013

It’s bad enough that hot fudge you get from the ice cream spot around the corner is crack. But when you make it at home with good quality ingredients, Ghirardelli (like I did) or even better…Callebaut or Valrhona? This happens:

(Image courtesy of Tumblr, katty-mee)

We were entertaining some old friends and so I thought I’d set up a little sundae bar with some of my favorite toppings: this hot fudge sauce, walnuts, and sprinkles (the ROUND kind, not those silly cylindrical ones. hmmph. who came up with those?? i’ll tell you who, someone with kids because they know once these sprinkles make landfall, they get scattered EVERYWHERE.) Get fancy with bananas, gummy bears, whatever you like. Just not whipped cream. I just don’t get whipped cream over ice cream. The latter is so much more rich and flavorful, what is the point of the whipped cream?? If your opinions on this are as strong as mine, please comment below.This is the first thing I made from my copy of Rose Levy Berenbaum’s The Cake Bible. Ok second. First was Swedish pancakes, which were a disaster. Anywho, she says to use dutch processed cocoa, but honestly, I have such a hard time finding dutch processed cocoa (in fact most of her chocolate cake recipes call for it. I’m going to have to experiment with subbing natural cocoa and making the appropriate leavening adjustments) and never get around to ordering it online, so I just went ahead and made it with good old fashioned natural cocoa. As many of you know, dutch processed cocoa is less acidic than natural and usually has a darker color, but I can tell you I did not miss a thing. And for the solid chocolate, I am sure she finely chopped 3 ounces of THE BEST CHOCOLATE IN THE WORLD, but I just used my semi sweet chips from Costco. They are already flavored with vanilla, so I did not add any, as the original recipe calls for. Make this for your next lunch/dinner party!

Adapted from Rose Levy Berenbaum’s The Cake Bible.

Ingredients

3 oz semisweet chocolate chips
2 tablespoons unsweetened cocoa
1/3 cup water
3 tbsp unsalted butter
1/3 cup sugar
2 tbsp corn syrup
pinch salt
1/2 tsp vanilla (if your chocolate isn’t already flavored with vanilla)

Directions

Combine the chocolate chips, cocoa and water in a small saucepan (she suggests nonstick, but I used my usual stainless steel All Clad saucepan). Heat over medium heat, stirring constantly, until chocolate is melted and everything is combined. Add the butter, sugar, corn syrup, and salt. Stir until the sugar melts. Then let it cook away, boiling moderately, for 5 to 10 minutes, until the mixture reduces to 2/3 cup (I stopped at 5 minutes, weary of overcooking it). If you want to measure: coat a heatproof glass measuring cup with oil, then pour in the sauce.
Cool slightly before adding the vanilla. Can be reheated in a microwave. Keeps in the fridge for 1 month.

Rice Pilaf (Palau)

November 25, 2013

Begin rant: I’ve got social media fatigue. I even convinced myself at one point that it was a productive use of my time, because wasn’t I mainly reading news articles and stuff? Recently, that answer became a glaring NO. Buzzfeed compilations, vine videos, 20 ways to know you’re from this city or that farm or truly ghetto. And my feed is just filled with shares of blog posts from self declared intellectuals who think they have such pearls of wisdom. I learn more from my moments of quiet reflection, when I’m running or washing dishes, than I have after reading a dozen of said articles. The handful of books I’ve read on marriage and relationships have given me important tools – many of which I’ve seen recycled time and again in those pieces. I can probably count on one hand articles of merit I’ve found through social media: Anne-Marie Slaughter’s famous article Why Women Still Can’t Have It All, NY Times’ The ‘Busy’ Trap, Nicholas Carr’s How the Internet is Making us Stupid, and The Extraordinary Science of Junk Food. So, my resolution is this: read more books. Reflect more. Check-in less. With this as an exception. End rant. On to the food. I know a lot of my (handful) of readers are on their own for the first time, either newly married, or going to med school (ok, that probably covers all of my readers). That’s why it’s important for me to cover all the bases of Bengali cuisine. And this rice pilaf (palau) is the quintessential dish for entertaining. Any time you have company, the main decision you have to make is: biryani or palau + curries? Plain rice isn’t considered special enough, even though some of the best meals I’ve had consisted of plain rice, served with a plethora of spicy/tangy bhortas, curries and daal. Actually, ask any Bengali and they will probably prefer the homey meals to these elevated, reserved-for-guests spreads.Even apart from the traditional spread, this pilaf would make a fine accompaniment to any roast poultry dish. Which is why I was eager to share it with you in advance of Thanksgiving, in hopes that you might give it a try in lieu of your usual rice or carb. Onions get caramelized and lend a sweet component. Toasted rice and browned butter give it depth. The whole thing gets hit with a wonderful concoction of aromatics: garlic, ginger, cardamom, cinnamon and bay leaf, providing the warmth and flavor. And the whole thing comes together pretty quickly, as long as you let the rice soak in some water while you get the onions going. The peas are optional, and often not included in Bengali rice pilafs (more common in North Indian cuisine). But I like to add them in to convince myself I’m feeding the kids something healthy. I served this alongside another classic for-entertaining-only dish: chicken korma, a sweet and savory chicken cooked in a curry/cream sauce, and spicy shrimp bhuna. And of course, salad! You definitely need a side salad to cut the richness. Followed by ice cream sundaes with homemade hot fudge (the recipe for that coming soon!). Pretty darn good if I do say so myself.

Ingredients

4 cups long grain basmati rice
1 tbsp olive oil or vegetable oil
1/2 stick butter (1/4 cup)
1/2 large Spanish onion, thinly sliced
2 garlic cloves, minced
1/2 tsp ground ginger (alternately you can use 1 heaping tsp of garlic/ginger paste)
3-4 cardamom pods (or 1/2 tsp ground cardamom)
1 cinnamon stick (or 1/2 tsp ground cinnamon)
2 bay leaves
1 tsp salt (or to taste)
1 cup peas (optional)

Directions

Pour the rice into a bowl and rinse the rice 3 times in cold water to get rid of excess starch. I know a lot of people say not to do it, since you lose some of the nutrients, but this is the way it’s been done for ages, so just do it. Add enough water to come up to the top of the rice, and let it sit. Set aside.
In a large pot, add the oil and butter and heat over a medium high heat. Once the bubbles subside, add the onions. Stir occasionally and let brown. This will take at least 10 minutes. Once brown, add garlic and ginger. Stir. Then, working quickly, drain the excess water from the rice and add the rice to the pot. Stir constantly, to toast the rice in the butter and to redistribute the onions and garlic throughout the rice. Once everything is nice and toasty (about 5 minutes), add 6 cups of water (rice should be submerged in the water, with the water coming up about 1 in over the rice). Add the cardamom, cinnamon, bay leaves and salt. Bring to a boil, then reduce to a simmer over low heat. Cover.
After letting it simmer for 10 minutes, check for doneness and seasoning. If the rice is just about cooked through, add the peas, if desired. Stir gently (or fluff with a fork if not using peas) and cover, turning off the heat. The rice will continue to steam off the heat.

Cranberry Relish (Achar)

November 20, 2013

I’m not a pickle/relish/chutney person. My husband is not a turkey-with-all-the-fixin’s kind of guy. So this is how I strive to compromise. You see, I am hosting Thanksgiving dinner this year. It will be pretty small, just my family and his. But there are a few characters in this production who absolutely do not enjoy anything outside the rice and curry/biryani paradigm. So, my spread will look something like this: roast turkey (brined in buttermilk, stuffed with orange, garlic, thyme and sage flavorings), my mother in law’s khichuri, mashed potatoes, salad, either a green bean casserole or sweet potato dish, and this relish. I love cranberry sauce, but in order to make it more palatable for my husband, his brother, and my dad, I thought I’d prepare it according to the traditional Bengali method for achar (non vinegar based relish). It’s sweet, spicy, and tart all at the same time. Obviously cranberries aren’t available in Bangladesh, but they remind me of this other berry like fruit that they do use for achar. The result was pretty good!Mustard oil is not so common in American grocery stores, but if you’ve made the trip to an Asian grocery to get any of the other ingredients required in this (dried red peppers, pach forom), you’ll definitely find the mustard oil. The second it hits the heat, a wonderful aroma fills the whole house. If you can’t find it – don’t fret. Make it with vegetable or olive oil. The result will be a much more mellow relish. Then come all the other aromatics: pach forom, garlic, and red pepper. The seeds will start to pop once they get heated through…time to quickly add the other ingredients!When working with the red peppers, simply snap them in two with your fingers and dump all the seeds out onto the cutting board. Then, when you add them to the hot oil, stand back and prepare for a pepper onslaught on your sinuses! Make sure your vent is going and windows are open, otherwise you’ll find yourself and the rest of your family members in a coughing fit. At this point, I know what you’re thinking: this is really, really weird. And I’ll admit – it’s not for everybody. But if occasionally you find yourself longing for the sweet and spicy relishes of your childhood, this will definitely hit the spot! We would normally serve this with rice or luchi, but I’m sure it would be great on toast. You can make this with pach forom (which I’ve discussed before here) or with anise or fennel seed (which I actually prefer, since the black seeds in pach forom are a bit strong for me). Hope you try this if you’re looking to spice up the usual cranberry sauce! I would love to hear about your Thanksgiving traditions!

Ingredients

12 oz fresh cranberries
1 cup water or orange juice
1 tbsp mustard oil (or olive oil)
1 pinch pach forom or anise seeds or fennel seeds
2 cloves garlic, minced
3 dried red peppers, cut in half, de-seeded
2 tsp salt (or to taste)
5 tbsp sugar or molasses (or to taste)
1 pinch chili powder

Directions

Place the cranberries and juice/water in a medium saucepan and bring to a boil. As soon as the cranberries start to pop, remove from heat.
In a medium (9 or 10in) nonstick skillet, heat the msutard oil over medium high heat. Add the pach form or anise/fennel seeds. Once they start to pop, add garlic and chili. Heat through, until fragrant (about 30 seconds). Add all of the cranberries, along with the juices to the skillet. Season with salt, sugar, and chili powder. Give it all a stir and lower the heat to medium. Let it cook through, until liquid reduces and mixture thickens (not completely: it will continue to thicken off the heat), about 5-7 minutes. Check for seasoning.
Remove from heat. Let it cool. Store in a glass jar or other container. Refrigerate. Consume within two weeks.

Sticky Toffee Pudding

November 4, 2013

This is one of the rare cakes I love as much as a chocolate one. It’s not overly sweet like many caramel cakes I’ve had. It’s a super moist bundt cake that gets most of its flavor (and moisture) from chopped, pitted dates boiled in water. I know – that in itself does not sound appetizing. But it works. It’s not heavy on the butter (there’s only half a stick in the whole cake) so the whipped cream on top adds the right amount of richness. FInally, the nuttiness in the toffee sauce just takes it over the edge. Though I’m not sure why it’s called a pudding. It’s a cake, I swear. I was first asked to make this many Thanksgivings ago for dinner at a family friend’s. I’d never had it. Never known about it. I was handed a recipe, so I made it. And it. Was. Just. Divine. I remade it recently for a ladies’ luncheon (yeah, I live in the 1950’s). Needless to say, it was a hit. So you can imagine my surprise when I served my husband a piece of the leftovers…only to hear that he didn’t care for it! Just not a fan or caramel/toffee. Oh well. Tomato, tomahto. It’s perfect for post Ramadan if you have a ton of dates leftover and have run out of uses for them! I use Medjool dates. They’re nice and plump and sweet. I poke a few holes through the top with a toothpick to let the syrup soak through. And let me just say how much I love bundt cakes for entertaining. They always look so beautiful and with half the effort of a layer cake. No layer breaking or leveling or aligning. Just pop it out onto a nice serving plate and drizzle with icing. The cascade over the curves and in between the ridges always makes for a show stopper.

But let me interject here. The popping out part has not been so smooth for me (punnnnn!). I’ve had to stick back parts of the cake that stuck to the top of the bundt pan and try to cover it with icing. I don’t know if you’re in the same boat, but I’ve actually had better luck recently! I don’t know if it’s because of the generous buttering of the pan that I do by hand (and subsequent flouring) or if it’s the fact that I’ve been letting it completely cool (overnight) before turning out. But I’d suggest you try both!

Recipe from Bon Appetit

Ingredients

For the cake

1/4 cup (1/2 stick) unsalted butter, room temp, plus more for greasing the pan
1 1/2cups (or 6 oz) chopped, pitted dates
1 1/4 cups water
1 tsp baking soda
1 1/2 cups all purpose flour, sifted, plus more for the pan
1 tsp baking powder
1/2 tsp sea salt (I suppose the briny flavor complements the toffee better than table or kosher salt, but use whatever you have on hand)
1 cup sugar
1 tsp vanilla extract
2 large eggs

For the sauce

1 1/4 cups packed brown sugar
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit.
In a medium saucepan, bring water and dates to a boil. Turn off heat and add baking soda. Take off the heat and let cool.
Butter and grease your bundt pan.
Whip butter in stand mixer or using an electric mixer. Add the sugar in slowly. Then vanilla. Then add 1 egg. Mix to combine. Add half of the flour mixture and half of the date mixture. Add the second egg. Finally, add the remaining flour mixture and date mixture.
Bake in preheated oven for 40 to 45 minutes until a toothpick inserted comes out clean.
For the sauce: bring the sugar, cream, and butter to boil in a small saucepan. Continue to boil while stirring constantly with a wooden spoon for 3 minutes. Turn off heat, add vanilla, and voila.

To serve: top with a dollop of whipped cream and a drizzle of the toffee sauce. Alternately, break off chunks with your hand in your groggy, kids-woke-me-up-too-early daze and eat to comfort yourself, as a sign that the day WILL get better.

Mixed Vegetable Stir Fry (Bhaji)

October 28, 2013

When I go to a Bengali restaurant for takeout, I usually overlook the greasy curried meat dishes or the fish floundering in murky masala waters and the bhortas that usually fall short of the homemade version. At most Bengali places, these dishes are laid out buffet style so you know exactly what you’re getting. I usually opt for one of the Biryanis (chicken or goat) and a side of some sort of mixed vegetable stir fry. These things always get me salivating. I guess it’s because they strike a fabulous balance of spice and sweetness. I’m not the type of person who goes gaga for sweet and spicy, but the sweetness in this dish is brought out by the slow caramelization of the vegetables (rather than sugar or honey) and just rounds out the flavor from the usual round up of spices, plus the extra Bengali zinger: pach phorom. Pach phorom is a combination of five aromatic seeds: black mustard, cumin, black cumin (also known as nigella), fenugreek (methi) and fennel. It can be found at any Indian grocery alongside all the usual spices. They have a licorice flavor, which adds an extra dimension to the dish’s flavor profile. This is important for vegetable dishes that have to compete with a follow up course of a rich meat or curried fish dish. This is something my mom made at the beginning of the week to just last the course of the whole week. It starts out with a base of softened onions, spices and garlic/ginger paste. You can play around with the vegetables to add your favorites, but to start, I used the two vegetables I found consistent in most Bengali mixed vegetable dishes: cauliflower and cabbage. Now, the two put together makes A LOT, so make sure your wok or pot is large enough to accommodate everything. I had to add the vegetables slowly, allowing some of the cabbage at the bottom to wilt and decrease in volume before adding more, and mixing to combine. While that goes, you’ll want to work on the second batch of veggies in a separate pan. I used just 2 cups of plain old frozen mixed vegetables. You can use the equivalent amount of zucchini, pumpkin, butternut squash, peas, string beans, whatever you like as long as you have a balance of green, orange, and white veggies. The cauliflower and cabbage steam in the wok for about 20 minutes. They get all tender and sweet. I ended up needing a shocking amount of salt but feel free to start out small and gradually increase to taste. Top with fresh cilantro. Serve alongside rice or naan or stuff inside a pita for a delicious wrap!

Ingredients

1/4 cup light olive oil or veg oil
half a spanish onion, diced small
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp pach phorom
1/4 tsp chili powder (or more if you like it hotter)
2 tsp garlic/ginger paste (or 2 tsp minced garlic and/or ginger)
1 head of cabbage, cut into half inch strips
1 head of cauliflower, stalks and florets cut into half inch pieces
about 5 green chilis (optional) with slits cut into them (also optional)
2 tsp salt, plus more to taste
1 tsp ground black pepper
1/4 cup water
1 tbsp light olive oil or veg oil
2 cups frozen mixed vegetables
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
3 handfuls of cilantro

Directions

Heat the oil over medium high heat. Add the onions and let soften for 4 to 5 minutes. Add the cumin, coriander, turmeric, pach phorom, chili powder and garlic/ginger paste. Stir to combine. Add the cabbage in batches, allowing the bottom most wilt a bit before adding the next batch. Continue until all the cabbage is in the pot. Stir to combine. Next add the cauliflower, one batch at a time, ensuring everything gets an even coating of the oil/onion/spice mixture.
Add the green chilis, salt, pepper, and water and stir to combine. Put the lid on and let it steam. It will take approximately 15 to 20 minutes for all the vegetables to cook through. Occasionally lift up the lid, and stir the vegetables, bringing the bottom vegetables to the top so everything gets an even cooking. Take care towards the end not to break apart the cauliflower florets.
In a separate shallow fry pan, heat 1 tbsp oil over medium high heat. Add the frozen vegetables and remaining cumin, coriander and turmeric. Season to taste. Break apart with a wooden spoon and stir to make sure everything gets seasoned and cooked evenly. When heated through, turn off the heat.
When the cauliflower and cabbage are cooked through, add the mixed vegetables and cilantro and stir to combine. Add a teaspoon or two more salt, according to taste.

Pastitsio

October 16, 2013

I’ve already written about Pastitsio. But since it didn’t exactly get its close up last time, I figured it was time for a redo. Pastitsio, btw, is a baked pasta dish, layered with meat sauce, bechamel and parmesan (or kasseri). Even though there are a few steps (and several pots and pans) required to make this dish, the flavor is out of this world. It all started when I bought some ground lamb on impulse. Tired of chicken or beef or beef or chicken, I reached for the lamb. Then days passed as I’d open the freezer door, stare at it to figure out what I could do with it (meatballs, kebabs), then close the door again. Then I decided, it was time to remake this lovely casserole. I had to buy some ground beef anyway, as the combination of the two types of meat helps mellow the strong flavor of the lamb. The cinnamon and lamb is such an unlikely combination, but it just works. Along with the thyme, garlic and oregano, the aromatics perfume the whole house. This time though

I substituted portobello mushrooms in lieu of some of the meat,
Decreased the amount of cinnamon from 1 tablespoon to 1 teaspoon and really preferred it that way,
Used large eggs instead of extra large (sorry Ina, that’s just what I have on hand),
Used regular whole milk yogurt that I strained in a paper towel in bowl to get rid of the excess moisture,
And didn’t have fresh thyme so dried it is!

This is the recipe according to the way I made it this time. Enjoy!

Ingredients:

1 large Spanish onion, minced
3 tbsp olive oil olive oil
3/4 lb ground beef
3/4 lb ground lamb
1 tbsp (or 3 large cloves) garlic
2 portobello mushroom caps, cut into about 1/4 inch cubes
1 tsp ground cinnamon
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp chili powder
2 tsp salt
1 tsp ground black pepper
4 tbsp butter
1/4 cup flour
1.5 cups whole milk
1 cup heavy cream (that’s right, butter, cream, beef and lamb. in one dish.)
1/4 tsp nutmeg
1 tsp salt
1 tsp pepper
3/4 cup parmesan
3/4 lb small or medium shell pasta
3/4 cup parmesan

Directions

Preheat oven to 350 degrees F.
Heat oil over medium high heat in a large pot. Add onions and cook for about 5 minutes. Add the meat and lamb, breaking up the chunks with a wooden spoon. Cook until no longer pink, about 8 minutes. Add mushrooms, garlic, cinnamon, oregano, thyme, chili powder, salt and pepper. Stir to combine. Cover and lower the heat to a simmer. Let cook for about 45 minutes, stirring occasionally.
While that’s going, bring a pot of water to boil for pasta. In a large saucepan, melt the butter over low heat. Add the flour. Whisk together and cook the flour for about 2 minutes. Slowly add the milk and cream, whisking constantly to ensure there are no clumps. Keep whisking until the mixture thickens (about 4 minutes). It should be thick enough so when you pull a wooden spoon out of it, you can run your finger down the sauce on the back of the spoon and it stays separate. Off the heat, add the nutmeg, salt, pepper and parmesan.
Cook the shells according to the directions on the box, taking care not to over cook it (as it continues to cook in the oven). Once it’s done, add it to the meat sauce and stir to combine.
To assemble: lightly grease a casserole dish. Add pasta with the meat sauce. Add the bechamel sauce over. Then sprinkle the rest of the parmesan (I accidentally added the pasta to the bechamel sauce first, so everything kind of got combined beforehand…no complaints here!).
Baked in the preheated oven for 60 minutes or until golden on top and bubbling.

Julia Child’s Ratatouille

October 9, 2013

So, I’ve renamed my blog! Kitchen3n.com is now your source for traditional Bangladeshi as well as updated American and Mediterranean recipes. Please spread the word!Also, we have a winner for our giveaway! Congratulations to @DistractedDebra on winning the $50 gift card to Sur La Table! Happy shopping!It wasn’t going to be long before I posted something from my copy of Julia Child’s Mastering the Art of French Cooking (thanks to the hubby for the perfect birthday present!). My first attempts were some of the omelettes, the techniques for which she describes in painstaking detail. I had always heard that eggs were to be cooked low and slow…but she cooks them over very high heat for just a few seconds. And with all kinds of jerking, shaking and flipping action. All of which I failed at, miserably. So, I tried my hand at the ratatouille. Mainly because I had most of the ingredients on hand (a little short on the green pepper so I subbed red pepper). Also, I’d never had ratatouille before and seeing as how I LOVE eggplant, didn’t mind trying it a new way. And yes, that is a ruler you see in the previous picture. She is very specific about cutting the eggplant and zucchini into 3/8 inch slices (if my zucchini looks funny, it’s because TJ’s ran out of regular zucchini and only had baby zucchini left). The total cooking time was 1.5 hrs (active). I’ve never spent that amount of time on a vegetable casserole. But I wanted to do something by the book, and I wanted to make sure I did it just right. I didn’t by the way. In the final cooking, after the vegetables are layered and are set over a low heat to mellow out for ~20 minutes, she says to take care not to scorch the vegetables on the bottom. I scorched the vegetables on the bottom. Like many others, I will probably be making my ratatouille in the oven from here on out. The main flavorings come from the slow stewing with the tomatoes, a little bit of parsley and garlic. I would probably remake in the summer, when the tomatoes are at their ripest and have a lot to offer to the dish.

Not to say that it wasn’t tasty. You can definitely taste all the TLC (tender loving care) that went into its preparation. I would probably add a bit more seasoning next time (increased salt and pepper, perhaps some herbs de provence, more garlic). I’m not sure how it’s traditionally eaten in France, but it was fabulous alongside a piece of baguette and yes, you guessed it, even rice.

From Julia Child’s Mastering the Art of French Cooking

Ingredients

1 lb. eggplant
1 lb. zucchini
1 tsp salt
4 tbsp olive oil
1/2 lb thinly sliced yellow onions
2 sliced green peppers or 1 red, 1 green pepper
2 to 3 tbsp olive oil
2 cloves mashed garlic
salt and pepper to taste
1 lb. firm, ripe, red tomatoes, peeled, seeded, and juiced (you can also use whole, peeled tomatoes in a can, just cut them across and squeeze gently to dispose of seeds and excess juice)
salt and pepper
3 tbsp minced parsley
salt and pepper to taste

Directions

Peel the eggplant and cut into lengthwise slices 3/8in thick, 3in long, and 1in wide. Prepare the zucchini similarly. Sprinkle the vegetables with salt and arrange on a wire rack over a baking sheet to let the excess moisture out (about 30 minutes).
Heat up the olive oil in a 10 to 12in skillet over high heat. Fry the zucchini and eggplant, one batch at a time, for about 1 minute on each side until golden brown. Set aside.
Add more oil to the pan and sauté the peppers and onion until soft (about 10 min). Add the garlic, salt and pepper to taste.
Slice the tomatoes into 3/8in strips. Place them atop the peppers and onion. Salt and pepper to taste. Cover and cook over low heat for about 5 minutes. Then, uncover and baste the vegetables with the juices rendered. I turned off the heat at this point, which is why my ratatouille was saucy, but the original recipe directs to cook until all the liquid has evaporated.
Layer the casserole in a cast iron or other fire proof casserole dish (2.5 qt): 1/3 tomato/pepper/onion mixture and 1 tbsp parsley, then half the zucchini/eggplant. Followed by another 1/3 tomato mixture and 1 tbsp parsley. Then the rest of the zucchini/eggplant. Finish with the last third of the tomato mixture and last tbsp of minced parsley.
Cover and cook at low heat for 10 minutes. Uncover and cook for an additional 15 min, basting occasionally with the juices rendered. Adjust salt and pepper to taste.