Kitchen3N

Recipes and food fun from Apt 3N

Cauliflower Stir Fry

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I had to make something vegetarian after my husband made me watch HBO’s Vice the other day. This particular episode was on the industrialization of the meat industry and man was it terrifying. The ghastly amounts of meat we eat day in day out. How the farm-to-table movement is essentially our savior if we want to reap the rewards of our earth in any sort of sustainable fashion. Scary stuff! But we can do our part by 1) supporting businesses like Honest Chops and local farmers market vendors that only source from sustainable farms and 2) eating less meat. There’s a world of protein out there (eggs! chickpeas! tofu!) explore!
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If you’ve been trying to to eat less meat, or just eat/cook more vegetables at home, I’ve summarized some pointers for cooking veggies below. Luckily for you I’ve made so many mistakes when cooking veggies throughout the years I have some words of wisdom to impart, especially when dealing with cauliflower:

  • Don’t waste. I use the outer leaves as well as the florets. It’s often discarded in American cooking shows, but why the heck wouldn’t you eat it?I just toss the tough inner core, and finely chop the rest. Time consuming, but a worthwhile endeavor.
  • Dicing it into tiny tiny pieces is major key. Cauliflower can be bland, so the best way to ensure it absorbs as much flavor as possible, is by dicing it super small, increasing its surface area.
  • Sequence is also key. Once you start cooking vegetables regularly, you get a sense for which ones take longer to cook than others. Root vegetables like carrots, potatoes and turnips always take longest. Then onions, peppers and cruciferous veggies (broccoli, cabbage, cauliflower, collard greens, kale, etc.). Finally, your tender greens (zucchini, spinach, peas).
  • Garlic is your best friend. With some veggie dishes like spinach or broccoli/mushroom stir fry, I’ll fry the garlic in the oil so it the flavor of the garlic diffuses through the dish. I only do this for quick cooking vegetables. If you try to do this in a dish like this, or potato hash, the garlic will simply burn. Thus I add it after the vegetables have had an initial cooking period.
  • anchovy paste is also a fun way to flavor your vegetables. It’s salty and nutty when dissolved in oil. A fun trick I learned in Italy.

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The same guidance I gave for the garlic goes for the mustard seeds. Many recipes will say to first heat mustard seeds or pach phoron (Bengali 5 spice) in oil until they start to pop. Once again, because the total cook time for a stir fry with veggies in this quantity can go over 20 minutes, I wanted to avoid burning any of the elements.
img_8555Hope you enjoy this Bengali staple and add it to your Meatless Monday menu. The zucchini at the end can be swapped out for many other vegetables. Growing up my mom would always keep a bag of frozen mixed vegetables, to add to a stir fry like this and really stretch a buck.
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Serve with rice, daal, and any other protein of choice.

Ingredients

  • 1/4 cup olive oil
  • 1 large potato, diced small
  • 1 head cauliflower, diced small
  • 1 tsp mustard seeds
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp turmeric
  • 2 zucchini, diced small
  • 2-4 green chilis, split down the middle
  • 1/2 cup chopped cilantro, finely chopped

Directions

  1. In a large wok, heat oil over medium high heat. Add the potatoes in a single layer, then the cauliflower on top of them. Allow to cook for 2-3 minutes without stirring.
  2. After the potatoes have started to cook, stir to evenly distribute the cauliflower and potato, and add the mustard seeds, garlic, salt and turmeric. Depending on whether you like it spicy or not, add the chilis at this stage as well. Stir to combine and cook for 10-12 minutes, stirring occasionally.
  3. Add the zucchini and continue to cook. If you like your feed less spicy, add your chilis now. Cook for an additional 7-8 minutes or until all the vegetables are tender. Take care to moderate the heat, and move the vegetables from the bottom of the wok to the top, so nothing browns excessively and all the veggies cook slowly.
  4. Add the cilantro in the last minute of cooking. Taste for seasoning. I used a total of 2 3/4 tsp salt when I made this dish. Serve with white or brown rice.

Umami Vegetable Soup

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If you follow my Snap or Instastories, you saw me make pull this soup together last night. I’ve been looking to finish up all the vegetables and herbs that I bought as a part of my Thanksgiving groceries, herbs that I don’t use very much apart from that day (sage, thyme, rosemary). In the version I made last night, I threw in the last of my turkey leftovers, but it didn’t add much to the soup, so the version here is without meat, and it’s delicious!

There is So. Much. Umami aka The 5th Flavor. From the rehydrated porcini mushroom stock, to the mushrooms, to the soy sauce. Hence the name. I didn’t want to just call it mushroom soup! There’s so much more! And then tang from the Ume Plum Vinegar – my FAVORITE ingredient these days to add flavor to pretty much anything. It just gives a nice fresh zip to foods, without overpowering like most vinegars.

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My vegetables were on the smaller side: the carrots, celery, even the size of the mushroom package. So 8 cups liquid in total worked for me. Currently the soup can feed 4 adults. If you want to stretch the recipe to feed 6 comfortably, use larger carrots, celery and onion. Add another potato and 2 cups liquid – either stock or water.

Can easily be made vegan by using all oil, no butter, and water instead of chicken or turkey stock.

Ingredients

  • 4 average dried porcini mushrooms
  • 4 cups boiling water
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 carrots, diced small
  • 2 celery stalks, diced small
  • 1 small onion, diced small
  • 1 clove garlic, finely minced
  • 8 oz or 1 standard package cremini (baby bella) mushrooms, thinly sliced
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp soy sauce
  • salt and pepper
  • 3 tsp ume plum vinegar
  • 1 large russet potato, cut into cubes
  • 4 cups chicken/turkey stock or water
  • 1/4 cup finely chopped parsley

Directions

  1. In a large glass measuring glass or bowl, place dried porcini mushrooms. Add hot water and allow to hydrate until ready for use.
  2. In a large stock pot, melt butter and oil over medium high heat. Add onion, celery and carrot. Cook 4-5 minutes until soft. Add mushrooms and garlic. Cook together for another 2-3 minutes. Tie the thyme and bay leaf together with kitchen string. Add to the vegetables. Add salt and pepper to taste (I added about 1 tsp salt and half tsp pepper) and stir. Then place a wire mesh sieve over the pot and add the porcini stock, straining out the rehydrated porcinis (their flavor can be strong). Also add the vinegar and stock/water. Stir to combine.
  3. Cover, raise the heat to bring to a boil, then reduce heat so it simmers for 15 minutes. When the potatoes have cooked through the soup is done. Add parsley, adjust seasoning, and serve.

Lentil and Bulgur Kofte

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My heart is hurting. The world is burning. There is no where I can go, or send my family members, that feels safe from natural disaster, disease or rampant violence. Perhaps this is the way it’s always been – just now we are hyper aware because we are hyper connected. The natural disaster stuff is not new. Climate change is. And as a Bangladeshi American, I worry about the effects of glacial melting for a sea-level country like Bangladesh. We already have climate refugees.

Disease is certainly not new (hello plague, small pox, measles and the like). But Planetary Health is. The deterioration of our forests and natural resources that previously acted as a barrier from infectious diseases rampant inside the wilderness.

And the violence. From mass shooters to terrorists to drone strikes. We’ve been killing one another since Cain and Abel. Yet for all our progress, our education, we can’t seem to teach one another empathy. We can be pro-life when it comes to matters of a woman’s right to make decisions, yet when it comes to the life of someone who looks a bit different from us, we only know to act in self preservation.

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What does this have to do with these vegan “meatballs”? I’m not sure, except it is a Turkish recipe. And if a certain small handed, orange hued, and even smaller brained individual had his way, contributions like this (both culinary and non-culinary), would come to a halt for a certain period of time. We cannot let fear come in the way of this country’s most powerful asset: our pluralism. We must use our propensity for innovation to tackle this challenge we’ve never faced before: an ideological war. One with no national border, rather the exploitation of the disenfranchised, the bored, the feeble minded.

A wonderful cook and long time associate, Keri Egilmez, shared this recipe with me. You may remember her from the Samboosa recipe I shared a while back. These are not meant to satisfy your cravings for dark, rich, savory meatballs. They work best as an appetizer – light and lemony and the perfect finger food. Also works well over a bed of greens as a light lunch. Afiyet olsen!

Ingredients

  • 1 cup Red Lentils
  • 1/2 cup fine bulgur
  • 1/2 cup olive oil
  • 1 medium yellow onion, chopped
  • 1 tsp cumin
  • 1 Tbsp Red Pepper Paste (or tomato paste)
  • Juice of 1 lemon (or half if you like less sour)
  • 1/3 cup of parsley, finely chopped
  • 2 green onions, thinly sliced
  • 1/4 tsp crushed red chili flakes or pul biber (aleppo pepper) – optional

Directions

  1. Place the lentils in a medium saucepan and rinse under running water 2-3 times. Add 2.5 cups water and bring to a boil. Boil for 15 minutes or until all the water is soaked up. Add the bulgur to the pot, give it a stir, and cover until mixture is cool enough to handle.
  2. In a large skillet or wok, heat oil over medium high heat. Add onion and cook until softened – 4 to 5 minutes. Add cumin and red pepper or tomato paste. Stir until combined then remove from heat. Add this mixture to the lentil/bulgur mixture.
  3. Add the lemon juice, parsley, green onion and chili flakes, if using, to the mixture. Stir until everything is combined, then pinch off golf ball sized amounts and lightly press into an oblong shaped ball. Set aside. Continue until all of the mixture is made into kofte (balls).
  4. Enjoy as is or wrapped in lettuce with a squeeze of lemon. Afiyet olsun!

Citrus Quinoa Salad With Dates, Almonds, and Mint

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Ramadan is coming up! I figured I should add a few more Ramadan friendly recipes to the blog, for those of us who are looking to depart a bit from the usual fried foods iftars. During these long summer days when we’re denying ourselves food and liquid for 15 hours straight, we need to treat our bodies well! This is a dish you can feel good about eating, that’s not going to make you crash before the long night of ibadah (prayers) you have lined up.

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This recipe is based on one from Dorie Greenspan’s Around My French Table. I know a quinoa salad is not the first thing you think of when you consider French cuisine, but she’s filled her cookbook with things she makes for her family, without strictly adhering to a particular cuisine. In our hyperconnected world, it’s kind of impossible to resist influences from other regions. She’s got a Moroccan Tagine and carrot salad, small plates from her American upbringing, French pastries and traditional stews from her current residence. And she’s kind of an authority when it comes to food so I trust her with my quinoa!

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I’ve taken a lot of liberties with her recipe though. First was to change the prep method for the quinoa. For some reason the package directions always tell you to cook it covered over low heat for about 15 minutes. That always gave me soggy quinoa. My way gives perfectly cooked and fluffy quinoa every time. Second, I nixed the ginger powder for cinnamon since I hate ginger and thought cinnamon would compliment the citrus. Third, I increased the fruit to nut ratio for my sugar loving palette. She suggests using any kind of dried fruits, nuts and herbs. I combined the dried fruits, nuts and herbs I thought would work best (dates, almonds and mint). You could also do raisins, pine nut and parsley. Or apricot, walnut and cilantro. It’s a vibrant, tasty way to prepare your quinoa that uses up the plethora of dates we often have lying around during Ramadan.

Ingredients

  • 1 1/2 cups quinoa
  • 1 cup medjool dates, pitted and diced small (about 7 dates)
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh mint
  • salt and pepper
  • juice of 1 lemon
  • juice of 1 orange
  • 1/4 tsp ground cinnamon
  • 1/4 cup extra virgin olive oil (recommended: Trader Joe’s California Estate EVOO)

Directions

  1. In a small saucepan, bring 3 cups of water to boil. Add quinoa and lower the heat to medium low. Cook for 12 minutes, uncovered, stirring occasionally. After the 12 min are up, turn off the heat and put the lid on. Let steam for 3 minutes, then fluff with a fork. Set aside.
  2. Toast the almonds on a dry skillet over medium heat. Stir occasionally. When the nuts are light brown and fragrant, take off the heat and let cool.
  3. Chop the mint and combine with the dates and nuts in a large bowl.
  4. Make the vinaigrette: combine the orange juice, lemon juice, cinnamon, 1 tsp salt, 1/4 tsp pepper and olive oil in a jar. Put the lid on and shake vigorously.
  5. Add the quinoa and vinaigrette to the large bowl. Combine everything and taste for seasoning. Add more salt and pepper as needed.

Rhubarb Mango Chutney

IMG_2464Is rhubarb out of season yet? I am way behind with this post, I know. I have been behind on life, in general, as of late. So even though I made my husband track down rhubarb when the season for it first came around (it is surprisingly difficult to find around these parts) and serendipitously also had some delicious, though overripe, Haitian mangoes on hand to make this weeks ago…I am only now sharing it with you. Sad face.

I know the combination of rhubarb, overripe mangoes, anise seeds and mustard oil aren’t ingredients most people have on hand most of the time. But as we near the end of rhubarb season, I hope you can still attempt to make this chutney. Or at least save it for next year.

I know most people tend to make some sort of rhubarb/strawberry pastry this time of year but something strange has happened to me recently. My sweet tooth has faded. Maybe I’ve made one too many cookies. But for some reason, butter rich, sugar filled treats just don’t give me the same satisfaction it used to. Not to say I’ve shunned them for good. I still taste test what I make and indulge when I go out with my girlfriends. Anyway, I was looking for something a bit more savory, and palatable for the rest of the clan. This was probably one of my most successful experimentations. It was annihilated at my in-laws’. Reduced to half in my own home overnight. It just hit every note. Admittedly, there is a lot of sugar in this, but only because the rhubarb was so darn tart. I don’t regularly have rhubarb, I don’t know if they range in tartness, but the tartness of this batch rivaled any lemon. If yours is less tart, feel free to start out with a smaller amount of sugar, and add more as needed.

Ingredients

  • 1 tbsp mustard oil
  • 1 pinch anise seeds or pach forom
  • 1/2 red onion, diced
  • 3 stalks of rhubarb, leaves and ends trimmed, diced into 1 in pieces
  • 4-5 dried red chilis (less for mild heat)
  • 1/4 cup brown sugar
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp salt
  • pulp of 2 overripe mangoes, preferably the haitian variety

Directions

  1. Heat oil over medium high heat in a medium saucepan. Add the anise seeds or pach forom and fry until fragrant, about 30 seconds. Add the onions and cook until translucent. Add rhubarb, chilis, sugar, vinegar, salt and mango pulp. Stir and bring to a boil. Reduce heat to a simmer and cover.
  2. Cook for 40 minutes, stirring occasionally, until everything is broken down. Taste for seasoning.

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.

 

Coconut Egg Curry (Deem Bhuna)

IMG_2326This weekend was a welcome respite from the bitter cold of the past few months. Temperatures soared to the 50s (watch out LA, we’re catching up). I refused to wear socks…despite that fact that all the snow hadn’t fully melted. We took it all in. Enjoyed our walks instead of rushing from building to car to store then back.

But now the week has begun and and with it, freezing temps. So you can imagine my efforts to avoid multiple trips to the store. I’m pulling out all the stops to use up pantry ingredients. And I know how my readers love a CHEAP, QUICK and DELICIOUS weeknight meal.IMG_2322This doesn’t look like your usual curry (for lack of liquid). This type of dish is called a bhuna: where the liquids are allowed to evaporate for the most part, leaving a concentrated flavor enhanced usually by a large amount of caramelized onions. Most Bengalis would leave a dish like this for special occasions, typically shunning the high amount of cholesterol by the egg and coconut milk combination. Except now, according to recent studies, the cholesterol/fat found in both is good for you (but perhaps not for South Asian populations??). Who knows what to believe anymore with studies constantly disproving what we thought to be true for so long. I’m going to go with my usual wisdom: enjoy in moderation!

Ingredients

  • 6 eggs
  • 1/4 cup olive oil or vegetable oil
  • 1 medium onion, thinly sliced
  • 1 12 oz can coconut milk
  • 3 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 3/4 tsp cumin
  • 3/4 tsp coriander
  • a pinch of turmeric (optional)
  • 1 bay leaf
  • 2 green chilis (or more if you like)
  • 1 tsp salt (or to taste
  • 1/2 tsp black pepper (or white pepper for a more mild heat)

Directions

  1. Place the eggs gently into a small saucepan and add enough water to cover the eggs. Bring to a boil over hight heat, then put the lid on and turn off the heat. Let sit for 6 minutes. Then run under cold water to help cool down enough to peel. PEELING TIP: crack on the counter and roll around. That helps loosen the shell.
  2. In a small nonstick saute pan, heat a tablespoon of oil over high heat. While it heats, toss the eggs with a pinch of turmeric and salt. Once hot, add the peeled eggs and let it sear on one side, after 30 seconds or so, stir to brown the flip side (do the best you can with this). Remove from heat.
  3. In a large saute pan, heat the remaining oil over medium high heat. Add the onions and saute until they are brown around the edges (8 to 10 minutes). Add the coconut milk, garlic, ginger, cumin, coriander, turmeric (if using), bay leaf, chilis, salt and pepper.  Let it simmer over a medium heat for about 5 minutes. Add the eggs, toss to combine, and check for seasoning.

VARIATIONS

Simple bhuna: ditch the coconut milk for water. Increase turmeric to 1/2 tsp.

Tomato and cilantro: use 1 cup water instead of coconut milk and add 1 tomato, diced. Garnish with 1/4 cup chopped cilantro.

Korma: Ditch the turmeric. Use milk or half and half in lieu of coconut milk. Garnish with raisins and slivered almonds.

 

Mixed Vegetable Stir Fry (Bhaji)

IMG_1625When 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. IMG_1630Pach 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. IMG_1637This 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.  IMG_1641While 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.  IMG_1643The 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!IMG_1657IMG_1649

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Julia Child’s Ratatouille

IMG_1558So, 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!IMG_1549Also, we have a winner for our giveaway! Congratulations to @DistractedDebra on winning the $50 gift card to Sur La Table! Happy shopping!IMG_1550It 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. IMG_1571And 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.