Kitchen3N

Recipes and food fun from Apt 3N

Mustard and Chili Mashed Potatoes and a Giveaway!

IMG_4482There’s a lot going on in today’s post. IMG_4449Firstly, we’re talking vegetable peelers and a giveaway! My good friend’s husband has started a company selling premium kitchen products, with their first being this awesome curved Japanese blade vegetable peeler! Using mine was a breeze – the sharp blade made for smooth cuts and the design definitely required less pressure from the hand doing the peeling. The sprout remover on either side helped get those little “eyes” out. I tackled these buds in no time. I will say, though, if you are used to the vertical peelers, it may take some getting used to. But as with any sharp edge, take care to curl the fingers of your supporting hand away while using!IMG_4453Because this is such a great product and think you guys would love it, too, we are giving one away! To enter, simply comment on my FB page responding to this question: What’s the first thing you would use ChefBasix Vegetable Peeler for? Good luck!IMG_4448IMG_4454IMG_4459Secondly, we’re talking about ghee – clarified butter that South Asians use to cook (some dishes) with. It doesn’t have the milk solids of butter, so it has a higher burning temperature. This picture shows how it happens. After melting the butter over low heat, you keep it on until it attains this golden color, not the amber color you would look for while making browned butter. We are just looking for the milk solids in the butter to toast up to give the ghee a nice nutty flavor. You don’t want to get to that light brown stage, otherwise you will lose too much moisture. Once you’ve gotten the right color, take it off the heat. You can let it cool in the pot, but I poured it into this bowl to show you what was going on. The milk solids sink to the bottom so you only spoon off the fluid on top. Left to cool long enough it will congeal and resemble the store bought ghee. This last step is not totally necessary in today’s dish, as we are not cooking with the ghee. It’s more for aesthetic purposes so you don’t have bits of brown running through the mashed potatoes (don’t toss it, though! spoon it over toast for a snack!).   IMG_4460 IMG_4465Finally, we are talking about aloo bhorta (mashed potatoes)! It seems like potatoes are a universal comfort food. When coming back from a family trip, or on days when we were low on groceries, dinner looked like this: steamed rice, aloo bhorta, an omelette and daal. South Asian immigrant parents have an almost militant attitude toward eating out. Take out was a non-existent concept. As newcomers, our parents had to reign with frugality. Though we were brats about it and whined about wanting pizza or burgers, our parents did the hard work of making every single meal from scratch. The aloo bhorta and omelette were studded with pieces of raw onion and slivers of green chilis. Most of my time during those meals were spent picking out the aforementioned bits to get to the good stuff. I was never a part of the set-my-mouth-ablaze-to-enjoy-my-meal set. IMG_4466So now, since I’m in charge of my kitchen, I’ve started to substitute scallion for the raw onion and dried red chili for the fruity spice of the green chili (or Thai chili as it’s known to some). The dried red chili still has some heat – just not as explosive as its green counterpart.

Traditionally, the potatoes are mixed by hand with mustard oil, salt, the onions and chilis. Individuals will later add as much or as little ghee atop the potatoes as they like to their portion. However, my many years of making and eating American style mashed potatoes would not allow me to serve a butter-barren bowl of spuds. It just needs the silkiness that butter imparts! IMG_4470Definitely mix by hands to achieve the full effect. I wore gloves, though, to protect my eczema prone hands from the heat. Though these are mustard and chili mashed potatoes, the mustard that’s used is in the form of oil, rather than the paste. I’ve never made it with the paste, but if you have trouble locating mustard oil, definitely feel free to use the powder or paste (starting with a 1/2 tsp and working your way up).

Ingredients

  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup (1 stick) unsalted butter
  • 2 1/2 tbsps mustard oil
  • 1 tsp salt (plus more to taste)
  • 3 scallions, sliced thinly
  • 2 dried chilis (3 if you like it HOT)

Directions

  1. Bring a large pot of water to boil. Carefully lower the potatoes in and let cook for about 20 minutes. Drain in a colander and set aside.
  2. While the potatoes cook, add the butter to a small saucepan and cook over low heat until melted and the butter becomes golden and fragrant. Turn off the heat and let cool.
  3. In a dry non stick skillet or cast iron skillet, toast the chilis over medium high heat for 2-3 minutes. You should see the oil on the surface and the aroma emerge. Set aside.
  4. Add the cooked potatoes to a large bowl. Season with mustard oil and salt. Mash together with a potato masher. Add the scallions, chilis, and 4 tbsps of the clarified butter. Mix by hand, using your fingertips to break apart the chilis, until everything is uniformly distributed. Taste to see if the seasoning is just right. Serve with an extra dollop of the clarified butter.

Fettucine with Mushrooms and Leeks

IMG_3657

I have been using a dastardly amount of heavy cream in everything. Coffee – splash of cream. Pie – whipped cream. Fruit – sweetened AND whipped cream. Pasta – cup o’ cream.

I have a officially regressed from my diet of quinoa salads, eggs, oatmeal, and fruits/veggies. Size 2 – it was nice knowing you!

IMG_3652 But let’s talk about the shrooms here. People can get downright militant when it comes to mushrooms: Don’t wash them!! Don’t crowd the pan!! Don’t season them too early!! All advice I’ve taken to heart many a time. And as much as I love properly sautéed mushrooms with bits of brown butter speckling the surface and all the right caramelization in all the right places, these mushrooms fare perfectly fine all in one pan, with leeks and all!   IMG_3654  And not just “fine”. How can I explain to you how well mushrooms and leeks pair without going into a series of clichéd analogies? Let’s try some non-clichés. Mushrooms are to leeks as

Going off on a tangent here. Reign it in, Naureen. Reign it in.

IMG_3660 What is key here is to not skimp on the black pepper. Of course the pasta itself, the mushrooms and leeks have to be properly season. But reminiscent of the classical Roman dish, Cacio e Pepe, the flavors of this dish shine with a balanced contribution of Parmigiano Reggiano and Parsley, but with much stronger addition of ground black pepper. This coming from a girl who HATED black pepper growing up. Oh, how we change!

Ingredients

  • 2 tbsp olive oil
  • 2 leeks, rinsed and sliced (if you don’t have leeks, you can use half a yellow onion, diced, but try to add green onions or chives at the end for that verdant, mild onion flavor)
  • 2 cloves of garlic, peeled and minced
  • 1/2 lb cremini (baby bella) mushrooms, cleaned with a damp paper towel and sliced
  • salt and pepper to taste
  • 1 cup of heavy cream
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 cup chopped fresh flat leaf Italian parsley
  • 1 lb fettucine

Directions

  1. In a large pot, heat 4 to 6 quarts of water over high heat.
  2. While the water is coming to a boil, prep your veggies. When veggies are cleaned, sliced, and ready, heat oil in a large sauté pan or wok over medium high heat. Add the leeks and cook until tender, 2 to 3 minutes.
  3. By this point, the water should have come to a boil. Add salt, and a drizzle of oil (fettucine tends to stick together!) and let cook for 12 to 13 minutes (follow the instructions on the box. Barilla is my pasta of choice.)
  4. Back to the pan: move the leeks off to the sides and add the mushrooms to the center of your pan (or wherever the hot spot is on your burner). Add garlic, salt and pepper (start out with 1/2 tsp each at first). Sauté with the leeks until cooked down and moisture has evaporated, about 10 minutes. Moderate the heat so the veggies don’t burn. Add cream and let cook for 1-2 minutes. Then add cooked pasta, using tongs to transfer from the pot to the pan. Toss well. Add grated Parmigiano and parsley and combine well. Add up to 1 cup of the pasta cooking water if it’s looking too dry (start out with 1/2 cup). Check for seasoning.
  5. Serve with an extra grating of Parmigiano and black pepper.

Spinach Purée with Quinoa (Saag ar Quinoa)

IMG_2426I did it! I conquered the quinoa! I thought about ways to desi-fy it since practically anything cooked in a curry sauce in this house gets consumed in minutes. Since I had this bag of frozen spinach in the fridge, I thought about doing a take on the classic palak paneer, replacing the protein in the form of paneer (cheese) with quinoa.

IMG_2421 Before you cringe at the thought of sullying your favorite buttery, cheesy spinach dish with healthy food, keep in mind  – it passed my taste test! In fact as I ate it throughout the week (the hubby helped – though the kids did not), and even went on to make French green lentils with the leftover vegetable stock, I really started acquiring a taste for these plant based proteins. When I had chicken after about two weeks, the poultry smell actually bothered me! Not to say I’m going vegan on you guys. No no no no. IMG_2422As I experiment with South Asian flavors and new ingredients, I’m excited to share some of the things I’ve been whipping up. On a side note: apparently the casual and sometimes excessive usage of the word “excited” or “exciting” is a uniquely American colloquialism. I found this out while reading the supremely entertaining and insightful novel Americanah about two Nigerians, following their lives in their home country and abroad. It reminds me a bit of The Brief and Wondrous Life of Oscar Wao, about a chubby Dominican kid growing up in the states. Both these novels do such a great job of relating the immigrant experience, part universal, part relative to their specific ethnic group. They overshadow most novels in that genre (recall the overly saccharine images of the Mama Ganguli making her holiday cards or the tired “behind the veil” stereotypes offered by Hosseini).IMG_2432 I digress. I used tricolor quinoa for a nice balance of nutty and earthy flavors. The main difference between this preparation and past failed attempts at quinoa was SALT AND PEPPER. After cooking in the low sodium vegetable broth, it was OK. After seasoning to taste, I was like, “I could get used to this.” And the spinach puree, though not plated very well here, was amazing. Pair it with any of your favorite proteins (salmon, grilled chicken breast, etc.). I added a dollop of yogurt to balance the deep seated flavor, but you can add sour cream, creme fraiche or nothing at all!

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 tbsp light olive or vegetable oil
  • a pinch of cumin seeds
  • a pinch pach forom (optional)
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 12oz bag frozen spinach
  • 2 green chilis
  • 1/8 tsp ginger powder (or raw ginger, minced)
  • 1 bay leaf
  • 3/4 tsp kosher salt
  • 2 tbsp water

Directions

  1. In a small saucepan, bring the quinoa and vegetable broth (or chicken stock) to a boil. Let simmer for 10 to 15 minutes until the ring pops out of the quinoa. When it’s done, season with kosher salt and pepper (about 3/4 tsp and 1/2 tsp respectively). Set aside
  2. In a large skillet, heat the oil over medium high heat. Add the cumin seeds and pach forom, if using, and let it warm through until fragrant, about 60 seconds. Add onions and saute until translucent (about 4 min). Add garlic and chilis. Stir to combine. Then add the frozen spinach, breaking up clumps with your wooden spoon. When it’s manageable, add the remaining ingredients. Let simmer, covered, for 5-7 min.
  3. Remove one of the green chilis and a bay leaf. You can always add the second chili to the puree if you like it hotter. Carefully add the spinach mixture to a blender and blend, covered, until smooth. Add water as necessary to thin it out. WARNING: (In case you are as inexperienced with the blender as I am)I made mine a bit too thin by attempting to blend it with the “Smoothie” function. “Ice Crush” did a much better job, but it was too late, I added the extra water already.
  4. Serve on top of the quinoa, adding yogurt as desired.

 

Easy Fried Rice

IMG_6406 Ever since I started cooking for myself, my taste for takeout has rapidly declined (pizza and sushi exempt). Take chinese takeout for example: when I was a kid, it was the ultimate treat. My Friday lunch if I used my allowance wisely. I’m not sure what you know about Bengali moms, but they are pretty militant in their meal regiment. Rice, vegetable saute/bhorta, some kind of protein curried, and daal. That is what you have for dinner, every night. Without fail. Every bengali kid who grew up here knows the struggle to have something different on the table (first world problems, I know). And the retorts that follow: “Eh? Pizza? How is that any kind of food? What with all that cheese…and they wonder why American kids are so fat!”. This is usually said as one or more uncles are stuffing their faces with beef or goat curry and are working away at a Mt Everest sized mound of rice on their plate.

Anywho, takeout became less of a treat as I started making things like fried rice, fried chicken or tacos at home. The takeout versions just seemed laden with MSG, salt and grease. I used to be a little incredulous of Rachel Ray always insisting that the food you cook at home is so much better than takeout because you control what goes in there. But once you wean your taste buds of those noxiously high amounts of salt and fat, you can appreciate well made food. Food that someone didn’t just throw salt and fat at to make taste good. Rather, food that took time and thought to cook. Tasting along the way to make sure everything came together at the end.

IMG_6411Not to say that this recipe doesn’t include oil or sodium. I make mine with light olive oil (as opposed to extra virgin) and soy sauce, along with fresh garlic, ginger powder, and a generous serving of sriracha afterwards. It’s very versatile though: use any leftover meat you may have. And it’s quick and easy enough for a weeknight meal. You can use any combination of vegetables you like, as long as there are some root vegetables (onions, carrot, celery, etc.) along with corn, peas or even zucchini. For the protein, you can substitute eggs, small cubes of beef, shrimp or even tofu. And the cilantro is optional (I would put cilantro on everything if I could).

Ingredients

  • 1 cup short grain rice
  • 3 tbsp olive oil or vegetable oil
  • 1 1/2 cups mixed root vegetables, chopped small, comparable to the size of peas (I used onions, carrots and green peppers)
  • 2 cloves garlic, minced
  • 1/4 tsp ginger powder
  • 2 tbsps soy sauce
  • a pinch of red pepper flakes (optional)
  • 1 cup cooked chicken, cubed (if using left over curried chicken, rinse under water to get rid of the spices)
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • a handful of cilantro, chopped

Directions

  1. In a small saucepan or pot, rinse the rice with cold water. Then add water to cover (the water should cover the rice by at least an inch). Bring to a boil over high heat. Reduce heat to medium while preparing the vegetables.
  2. In a wok or large skillet, heat the oil over medium high heat. Add the vegetables and let them soften (about 5 minutes depending on how big you cut them). Add garlic, ginger, soy sauce and red pepper flakes. Reduce heat to medium.
  3. Working quickly, and keeping an eye on your vegetables so they don’t burn, drain the rice in a colander. Add to vegetables. Add chicken and frozen vegetables. Combine over medium heat. Be sure to break up any big chunks of rice (short grain rice is very starchy). Cook until frozen vegetables are heated through. Top with cilantro and taste for seasoning.
  4. Serve with Sriracha or any hot sauce of your liking.