Cauliflower Florets in Sambal

Update 6/2/09: As I've been discovering other uses for sambal, I've decided to spin the sauce out to its own post.

INGREDIENTS:

• 1 large head cauliflower, cored, washed and broken into florets
• 1 batch sambal

DIRECTIONS:

1. Preheat the oven to 500º F.
2. Arrange the cauliflower in a casserole or glass dish; bake for 30 minutes, stirring twice.
3. Combine the cauliflower and the sauce in a saucepan over medium heat, and cooking for several minutes, stirring frequently to cover.
   

Serve with rice.

Bacalao and Eggplant Stew

I had tried this concept once before, using a Nigerian fish stew recipe as a base. I didn't like the way that turned out, and I despaired of how to pull this off until I took Emilie Hardman's "Creative Vegan Cuisine" class at the Cambridge Center for Adult Education. There she made an eggplant and tofu stew with a tomato base. I decided to use that as a launching point for this summery meal.

1 jalapeño is quite mild. 2 is right around medium. Adjust to taste.

INGREDIENTS:

• 1 lb. bacalao, soaked overnight in three changes of ice water
• 2 zucchinis, cut into 3/4" cubes
• 1 lb. eggplant, cut into 3/4" cubes
• 1 large red onion, diced
  
• 1 28 oz. can diced tomatoes
• 6 cloves garlic, crushed
  
• 2 jalapeño peppers, seeds removed and finely minced
• 2 tbsp. fish sauce
• 1/3 cup water
  
• 2 tbsp. minced ginger
• 2 tbsp. cider vinegar
• 3 tbsp. lime juice
• 2 tbsp. olive oil
  
• 1 1/2 tbsp. tomato paste
• 1 tbsp. honey

DIRECTIONS:

1. Heat the olive oil in a medium saucepan. Add the diced onion and sauté until soft, about 3-4 minutes.
2. Add the garlic, jalapeño and ginger. Sauté another 3-4 minutes or until soft.
3. Add the eggplant and zucchini and sauté until the eggplant begins to soften.
4. Add all ingredients except for fish. Simmer, covered, for 20 minutes.
5. Meanwhile, dry the bacalao thoroughly with paper towels. Broil on high heat for about 4-6 minutes or until just done.
6. Add the bacalao to the stew. Turn heat to low and allow to cook for 2 minutes more.

Serve immediately with rice or quinoa.

Clear borscht (beverage)

This is what you do with leftover beet stock.

If you are specifically looking to make clear borscht and therefore just want a lot of beet stock, just shred or grate a number of beets and then boil them in water until they're fully cooked. The grating allows more flavor and color to be leeched from the beets.

INGREDIENTS:

• 2 cups beet stock
• 1 cup water (or ice if beet stock is warm)
  
• 1-2 tbsp. white vinegar, according to taste
• 1 tbsp. sugar
• pinch of salt

DIRECTIONS:

Shake all ingredients well in a cocktail shaker. Pour into a tall, clear glass. Add a dollop of sour cream if desired.

Fettuccine in yogurt garlic sauce

As the weather's been getting better, I have been getting back into bicycling. Obsessed, actually. That means carbo-loading the night before a ride and re-loading when I get home. Since it's hot, and I'm tired, I want things that are low-cook or no-cook.

This quickie that I invented last year is one of my favorites for that. It's served cold, so it's particularly refreshing. A word of warning: raw, fully crushed garlic will cause people to avoid talking to you. (Chewing on a cardamom pod helps, if you can stand it.)

INGREDIENTS:

• 8 oz. (1/2 package) dry whole-wheat fettuccine
  
• 1 cup fat-free yogurt
• 4 medium cloves of garlic, crushed (see previous post)
  
• 3 tbsp. ground parmesan cheese
• 2 tbsp. olive oil
• 1 tbsp. fresh dill, minced (optional)
• 1 tbsp. freshly ground black pepper
  
• 1 1/2 tsp salt, or to taste

DIRECTIONS:

1. Cook the fettuccine to taste. Allow to dry thoroughly in a colander or the sauce will not stick.
   
2. Combine all other ingredients in medium mixing bowl. Let rest for five minutes to allow flavors to develop.
3. Toss pasta with sauce; serve chilled.

Deviled Eggs

If you must serve boiled eggs, you might as well make them interesting. (Why anyone would serve boiled eggs outside of a religious ritual is entirely beyond me.)

Since aioli contains raw egg yolk, it is important to serve the deviled eggs on the same day that you make the aioli and make sure that you keep the eggs refrigerated until ready to serve.

INGREDIENTS:

• 1 dozen eggs
• 3 tbsp. horseradish aioli (see below)
• 1 tbsp. spicy mustard
  
• 2 tbsp. lemon juice
• 3 tbsp. chopped fresh parsely
• Salt to taste

DIRECTIONS:

1. Bring a pot of water to a rolling boil. To this, add all of the eggs and allow to steep for 13 minutes. Remove from hot water and immediately steep in ice water for several minutes.
2. Remove the shells, being careful not to damage the egg in the process.
3. With a sharp knife, cut each egg in half. Remove the hard-boiled yolk to a bowl; reserve the whites.
4. Combine the yolks with all remaining ingredients, pressing down with the back of a fork.
5. Put the filling into a resealable bag. Cut one corner off the bag at a 30 degree angle, creating an aperture a little narrower than the yolk-sized hole in an egg white.
6. Squeeze filling from bag into each egg with a circular motion. Smooth gently if necessary.

Sprinkle with paprika and garnish with additional parsely. Serve on the same day.

Salt Cod (Bacalao) Fritters

These delicious fritters came from Rafael Pereira's "Spanish Tapas" class at the Cambridge Center for Adult Education. His classes are highly recommended; I plan on taking more of them.

UPDATE 3/29/2008: I attempted to make these by sautéing instead of frying. Unfortunately, I found the fritters had the tendency to fall apart. I compensated by adding additional flour; this held them together but this created a 'flour pancake' taste that seemed ill-suited to the dish. I am going to experiment with corn-based strategies (corn flour? corn meal?) after Passover.

Rafael served them with an apple aioli; I plan on coming up with my own sweet aioli (perhaps a honey aioli?) before I post one here.

INGREDIENTS:

* 1/2 lb. salt cod
* 3 medium potatoes, boiled and mashed
* 2 tbsp. flat-leaf parsley or cilantro, minced
* 1 medium onion, minced
* 1 egg, lightly beaten
* 1/4 cup flour
* 2 tbsp. olive oil
* Salt and pepper to taste
* Oil for frying

DIRECTIONS:

1. Soak the salt cod for 8-12 hours in cold water, changing the water 3 times. Pat dry and mince.
2. Heat the olive oil in a medium high skillet, then sauté the onions for 1 minute. Add the salt cod, cilantro, salt and pepper; sauté for 3-5 minutes.
3. Add the mixture to the mashed potatoes. Gradually add the egg and the flour.
4. Refrigerate the mixture for one hour.
5. Heat vegetable oil for frying. Once hot, add heaping tablespoons to it, removing them after they have turned golden brown.

Serve immediately with aioli and Spanish red wine.

Vegetable Borscht

Vegetable borscht is extremely versatile. For one thing, it is fat free and extremely healthful (assuming you don't have some kind of prejudice against carbohydrate). It is appropriate to serve it either hot or cold; if you're kosher, it can go with dairy or meat meals depending on what you like to put in it.

Traditionally, you put things into the borscht right as you're about to eat it, just like dressing a hamburger. And like hamburger, there are a million and one options and they all have their appeal. Here are some suggestions:

• Shredded red cabbage (easy either by hand or in a food processor)
• Sliced radishes
• A hard boiled egg
• Half a boiled potato
• Sour cream or cottage cheese

When I make borscht, I usually have several of these things on hand. Speaking of hands, the beets will turn your hands purple, so wear gloves if that sounds unattractive to you. (For me, it's a point of pride.)

Beets get much sweeter as they cook, and somewhat sweeter as the soup mellows, so take it easy with the sugar. The following proportions are all approximate, as I have never measured anything when making borscht, even the first time I made it. And neither should you.

INGREDIENTS:

• 3-4 lbs beets, peeled and cut into 3/4" cubes
• 1 large red onion, chopped
• 1/3 cup apple cider vinegar
• 2 tbsp. lemon juice
• 1/4 cup brown sugar
• Lots of dill, fresh or chopped
• Prepared horseradish (quantity depends on intensity, which varies greatly)
• Cold water (see below)

• Optional: 1/2 head red cabbage, shredded
  

DIRECTIONS:

1. Combine beets and onion in a soup pot.
   
2. Add the lemon juice and vinegar.
   
3. Fill up the pot with water until it's about 1-2" higher than the vegetables.
4. Add the remaining ingredients except cabbage (if using); bring to a boil.
5. Reduce to low heat and let simmer, covered, for about an hour or until the beets have softened.
6. If using cabbage, add it in and allow to cook until it has wilted somewhat.
   

Serve hot or cold.

PAIRINGS: Beets have a slippery, soft sweetness that pairs extremely well with acid. A structured, tart white wine such as a Muscadet or Chablis brings out some of the more delicate qualities of the beet.