Dinner

O is for Oaxacan Roasted Fish

By / A to Z Challenge, Entrée, Seafood / 1 Comment /

Oaxaca is the south western region of Mexico, bordering on the Pacific Ocean. And home to a food culture that sets it apart from the rest of Mexico, or for that matter, any other part of the world. What is noteworthy about Oaxacan cuisine is that it has more or less stuck true to its roots and origins, despite the outside influences. It is not surprising that many indigenous people here take pride in the fact that they never have been conquered by any European power and their food ways are untouched by European ingredients or cooking methods. In many parts of Oaxaca, wood stoves earthenware pots are still the norm. Still, maybe due to exactly for the same reasons, Oaxaca today has become a global foodie travel destination, with an increasing number of luxurious restaurants opening up, catering to global tastes.

Known as the home of the seven moles (or the thousand, according to some), Oaxaca makes the best of the diverse varieties of chiles cultivated locally. Ancho, poblano, pasilla, chilaca, chile negro are just a few examples. Ingredients are matched and paired with the chilies to produce complex dishes which sometimes take hours to make.

Though concentrating on ingredients like corn, beans, chocolate, wild herbs, and local cheese, Oaxacan cuisine has its share of meat, poultry and fish. The fish we are focusing on today, is roasted in the oven, but it can also be grilled.

The mole like marinade is cooked first which gives it an amazing complexity and depth of flavor. The marinade is slathered on the fish, inside and out, before roasting it in a high heat oven.

I selected a red branzino to make this dish. Any fish that is fairly firm fleshed and of medium size can be used. Also, selecting a fish with not too many bones will be good.

Having decided to clean and prepare the fish myself, I opted to cut the fish head off. It can be kept on, if you prefer with only the insides removed.

Remember to be careful with the salt, as the fish sauce used in the marinade contains a fair amount of salt already. Letting the fish marinate for 20 minutes greatly enhances the flavor. 

I have not tried this recipe for anything other than a whole fish so far. Maybe one of these days, I’ll try the recipe for a large piece of boneless fish.

You can combine this fish with anything from a pasta salad or a green salad to a bowl of cooked rice. 

O is for Oaxacan Roasted Fish
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O is for Oaxacan Roasted Fish

Author: Ria Cooking Method:Stove-top and in oven Courses:Entrée Recipe Keys:Oaxacan fish, Spicy
Difficulty:IntermediateServings:4 servings

Ingredients

Instructions

  1. Place the ancho chilies in a bowl and add the fish sauce and apple cider vinegar to the bowl. Soak for 20 minutes.
  2. Pre-heat over to 400 F.
  3. Powder the black pepper, cumin, cloves, and oregano together.
  4. In a food processor or blender, grind together all marinade ingredients except the salt: the soaked ancho chilies with the soaking liquid, garlic, the powdered spices, and sugar. Form a smooth paste, adding a little extra water if required.
  5. Transfer this paste to a sauce pan and bring to a boil on medium heat. Continue cooking, stirring occasionally, for 8 to 10 minutes.
  6. Taste for seasoning and add salt if required.
  7. Prepare the fish by cleaning, washing and drying it with paper towels.
  8. Slather this paste on the cleaned fish inside and outside. Let sit for 20 minutes.
  9. Prepare a baking sheet with aluminum foil on is and place the fish on the baking sheet.
  10. Roast on the middle rack of the oven, for 8 to 10 minutes per side, turning the fish over half way through the process.
  11. Serve immediately with a salad on the side.
Keywords:Dinner, Fish, Oaxaca, Spicy

M is for Moussaka

By / A to Z Challenge, Entrée, Meat and vegetables / 2 Comments /

Moussaka is a classic dish from Greece. Layers of eggplant and meat are topped with a béchamel and baked to make a spectacular dish. 

Moussaka has a long recorded history, with a similar recipe appearing in ‘A Baghdad Cookery Book’ (Kitāb Al-ṭabīkh), written in the 13th century. Also, a very similar dish called ‘Mousakhkhan’ was cooked by the Arabs of Levant, the eastern Mediterranean region. The word moussaka derives from the Arabic word musaqqâ, meaning ‘moistened’, a reference to an ideal moussaka.

Many regional differences, with vegetables like potatoes, spinach, cauliflower or even cabbage are prevalent.

Though traditionally made with lamb, beef is an acceptable substitution. Actually, I’ve even made this dish with ground turkey to avoid red meat.

Béchamel was a fairly recent addition to the dish, when a famous chef and cook book author decided to add it to the original recipe in an effort to make it more westernized. Thus a quintessential French sauce became the binding force in one of the Mediterranean influenced dishes. 

Patience is an essential quality when you are making a moussaka since it is not a good idea to dig into it right away. It has to rest for a minimum of 10 minutes (better with 15) before the béchamel gets to a stage where it can be actually cut. Instead of scooping the dish out of the pan as a glop. Believe me… been there; done that, more than once!

M is for Moussaka
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M is for Moussaka

Author: Ria Cooking Method:Stove-top and in oven Cuisine:Greek Courses:Entrée Recipe Keys:Meat and vegetables
Difficulty:AdvancedServings:6 servings

Ingredients

Instructions

  1. Preheat oven to 450 degrees F.
  2. Cut the eggplant into slices of 1/4 inch width. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
  3. Place in a single layer on a baking sheet and place in the oven to roast, for 20 minutes. If there are more slices than can be accommodated on a single baking sheet, you can use one more sheet or roast them in batches.
  4. Meanwhile, heat 2 tbsp of oil in a large pan and add the onions and cook.
  5. When the onions are softened and turns transparent, add the minced garlic and cook for a minute.
  6. Add the tomato paste and cook for two minutes. Add the ground beef to the pan and cook, breaking up any lumps. Season with salt and pepper. Continue to cook till the beef is overall browned.
  7. Add the red wine, broth and crushed tomatoes. Add the cinnamon and mix well. Bring to a boil and cover and cook till the beef is well done and all the liquid has dried up.
  8. When the eggplant slices and the meat are ready, make the béchamel sauce. Melt the butter in a pan over medium heat and add the flour. Roast stirring continuously for two minutes.
  9. Add the milk to the pan, stirring all the time, using a whisk. When the milk has thickened and has formed a sauce, turn off the heat. (If the sauce is too thick, sprinkle and stir in a bit of water.) Season the béchamel with salt and pepper. Blend in the egg yolk stirring vigorously and remove from heat.
  10. In a deep oven safe pan, place the eggplant slices in a single layer. Top with half the cooked meat to form another layer.
  11. Add a second layer of eggplant slices. Finish off with the remaining meat.
  12. Pour the béchamel sauce over the dish and crumble the feta over the béchamel.
  13. Place in the pre-heated oven and bake till the top has browned in spots, for 15 to 20 minutes.
  14. Let sit for minutes before cutting into squares and serving.
Keywords:Dinner, Moussaka, Meat and vegetables

I is for Imam Bayildi

By / A to Z Challenge, Entrée, Vegetarian / 2 Comments /

Have you ever fainted from the sheer joy of eating something sooo delightful? Neither have I! However, today’s dish, Imam Bayildi, says that someone actually did just that. 

Imam bayildi literally means ‘imam (Muslim cleric) fainted’ in the Turkish language. Legend has it that the dish was so delicious and the imam lost his senses. However, there is another version of the story which says that the imam actually fainted at the thought of the amount of olive oil used in the dish and its cost. 

Though imam bayildi is recognized as of Turkish origin, variations of the dish are popular in many countries, mainly in the old Ottoman empire. 

This stuffed eggplant dish can be made with eggplants of any type, but the medium sized purple ones are the best. Though onions, tomatoes and garlic are the essentials of the stuffing, you can add other vegetables, finely chopped, to the mix.

I used bell peppers – red and green- and cauliflower in this version.

Eggplants tend to soak up oil; so, you can decide how much olive oil you want to brush on the eggplant halves. Goes without saying, the more oil, the more flavorful it is. 

On a side note, eggplants are delicious by themselves, in simple preparations. Cut into thick rounds and brushed liberally with olive oil and seasoned with salt and pepper, roast them in the oven for 20 minutes and you have a lovely side dish ready. Or try roasting and mixing them with a chopped tomato and a spoonful of balsamic vinegar… yum!

Whether you believe the story or not, this vegetarian dish is actually very tasty. Imam bayildi can be served with cooked rice or flat bread.

I is for Imam Bayildi
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I is for Imam Bayildi

Author: Ria Cooking Method:Stove-top and in the oven Cuisine:Turkish Courses:Entrée Recipe Keys:Eggplant, Vagetarian
Difficulty:BeginnerServings:2 servings

Ingredients

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. Cut each eggplant into two lengthwise. Brush with olive oil on both sides and season with salt and pepper.
  3. Place the eggplant halves on a baking sheet and place on the middle rack of the pre-heated oven. Bake till the eggplant is soft, about 30 to 45 minutes based on the size of the eggplant.
  4. Meanwhile, heat a pan on medium heat. Add the remaining olive oil to the pan.
  5. Add the chopped onions to the pan and cook till they are transparent.
  6. Add the chopped bell peppers, jalapeño pepper, and cauliflower and continue cooking.
  7. When the vegetables, start to wilt, add the garlic and cook for a minute.
  8. Add the chopped tomatoes and oregano. Mix well and continue to cook.
  9. When the mix is almost dry, turn off the heat.
  10. When the eggplants are cooked, make a depression in the middle of each piece with the back of a spoon. Pile up the cooked filling along the center of the eggplant.
  11. Top with crumbled feta and chopped cilantro. Return to the hot oven and heat through for 10 minutes.
  12. Serve with cooked rice or flat bread.
Keywords:Dinner, Eggplant, Imam Bayildi, Turkish food, Vegetarian

C is for Caldereta

By / A to Z Challenge, Entrée, Meat and vegetables / 3 Comments /

Caldereta is a delicious meat stew from Philippines, with a medley of vegetables slow cooked to perfection. The dish got its name from the word ‘cauldron’ (caldero in Spanish), the pot in which the dish was cooked. Cooked on special occasions and holidays, it will add color to any table.

I used a mix of peppers for this dish, in addition to the potatoes and carrots. The balance of the flavors of meat, root vegetables and the peppers was perfect. Now I’m tempted to try other vegetable combinations in this recipe. Cauliflower and peas are definitely worth a try. 

Originated in the Castile and León region of Spain, caldereta used to be cooked with meat from sheep, common to the area. Later, due to the Spanish influences on Filipino cuisine, it came to be popular in Philippines, but with goat meat instead of sheep. Modern versions are made with beef or pork. 

The addition of olives along with tomato paste gives the dish a tangy twist while the peanut butter adds to the creaminess. The cheddar brings it all together but can be omitted if you prefer it simpler. 

Traditionally, caldereta was thickened with liver pate (paste) but many modern versions avoid liver due to the gamy flavor. You can add it to the dish if you like it.

You can also try adding cooked garbanzo beans or white beans to this dish for variety.

Caldereta is generally served with cooked white rice. 

C is for Caldereta
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C is for Caldereta

Author: Ria Cooking Method:Stove-top Cuisine:Filipino Courses:Entrée
Difficulty:IntermediateServings:6 servings

Ingredients

Instructions

  1. Heat the oil in a largish pot, over medium heat. Add the potatoes and cook till lightly brown. Drain and keep aside.
  2. Add chopped onions and carrots to the pot. Season with salt and black pepper.
  3. Cook till onions are transparent. Add the garlic and sauté for a minute.
  4. Add the beef pieces to the pot and cook, turning to brown them evenly.
  5. When the meat is browned, add the tomato paste and cook for two minutes, stirring the tomato paste well into the oil.
  6. Add the chopped tomatoes and chillies. Stir together and cook.
  7. When the liquid starts to dry up, add 1 and 1/2 cups of water.
  8. Cover the pot and lower the heat. Continue to cook till the beef is tender, about 90 minutes.
  9. Check for seasoning, adding salt and pepper as required.
  10. When the beef is done, add the potatoes to the pot. Add more water if required.
  11. When the potatoes are fully cooked, add the bell peppers and olives to the pot. Continue to cook for three minutes.
  12. Stir in the cheese evenly and allow it to melt.
  13. Check seasoning and serve hot with cooked white rice.

Notes

  • If you are using liver pate, add it to the pot just before the cheese and blend well.
Keywords:Stew, Meat, Meat stew, Peppers, Olives
Bouillabaisse

B is for Bouillabaisse

By / A to Z Challenge, Entrée, Seafood, Soups / 2 Comments /

Fish soup, anyone? Likely, you may not get many responses to that. Change the name to Bouillabaisse and it becomes an inviting dish with all the allure of French cuisine! So much for the power of words!

For that is what bouillabaisse is. A basic broth with vegetables and seafood. 

The name is composed of two words meaning ‘to boil’ and ‘to simmer’, supposed to describe how the dish is made. 

Bouillabaisse has its recorded origin in Marseille, being made by local fishermen using the bony fish which could not be sold to customers. The types of fish considered essential were rascasse, sea robin, and European conger. These are fearsome looking fish indeed, as seen from pictures on the net. 

An article in the New Yorker magazine ‘The Soul of Bouillabaisse Town’, by A. J. Liebling and published in 1962, talks about the importance of rascasse for a bouillabaisse and the search for it in the US. A very interesting read indeed. 

By and by there were so many versions of bouillabaisse in Marseille alone that in 1980 a Bouillabaisse Charter was drawn up by a number of prominent Marseille restaurateurs, defining the ingredients and method of preparation of this dish.

The identifying flavors of a bouillabaisse today are fennel and saffron. 

All ingredients except for the seafood are cooked in stock to form a delicious broth, which gets its beautiful color and enticing aroma from the saffron.

The vegetables are chopped small so that they blend well into the broth.

You can make your own stock. Any combination of fish bones and shrimp/ lobster shells will work for the stock. Just boil them up for about 30 minutes, in sufficient water with some garlic, celery, onions, black pepper – whatever you have on hand. Cool, strain and freeze, and there it is ready anytime you need it. I find using shrimp shells for the stock the easiest.

When making a bouillabaisse, I totally take advantage of the versatility of bouillabaisse and use pretty much any combination of white fleshed fish and shellfish. And any variety of scallops. Yum!

To serve, you can remove the seafood from the broth after it is cooked and serve them separately on a platter. I prefer to keep them in the broth to be ladled out into the soup bowls.

Bouillabaisse is traditionally served with thick slices of bread and a rouille made of olive oil, garlic, saffron, and red peppers. Cayenne can also be added to the mix to add an extra kick.

B is for Bouillabaisse
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B is for Bouillabaisse

Author: Ria Cooking Method:Stove-top Cuisine:French Recipe Keys:Seafood
Difficulty:IntermediateServings:4 servings

Ingredients

Instructions

  1. Soak saffron in a spoonful of stock or water. Set aside.
  2. Heat oil in a largish pot or deep skillet on the stove top.
  3. Add onion, garlic, celery, carrot, potato, and fennel to the hot oil.
  4. When the onion starts to turn transparent, add the stock, tomatoes and saffron (with the soaking liquid) to the pot.
  5. Season with salt and pepper and continue to cook.
  6. When the vegetables are cooked, reduce the heat to a simmer.
  7. Add the fish to the pot and cook for two minutes.
  8. Add the shrimps and continue cooking for another two minutes.
  9. Add the clams/ mussels and cook till they open, about three to four minutes.
  10. Add the scallops and immediately turn off the heat.
  11. Serve hot along with slices of bread and the rouille.
Keywords:Bouillabaisse, Dinner, Fish, French, Soup, Seafood

Baked Pasta Surprise

By / Entrée, Poultry / 2 Comments /

Do you like pasta? Do you like baked stuff? Do you like surprises? Yay! Then this is for you!

 
BPS-closeup

And the best thing is, you can select your own surprise, sort of customizing the dish to your personal preferences. Who wants to follow some standard recipe, where you have to strictly follow what is written down, right? I’m all about flexibility in cooking, and I expect my readers would be too.

 
BPS-midview

Conceptually, the dish is very simple. You prepare a set of ramekins…

 
BPS-ramekins-empty

You choose a pasta – you can pick your shape, as long as it is not too big. My choice was a simple spaghetti. Drench the cooked pasta in a creamy béchamel sauce.

 
BPS-pasta-ingredients

Now comes the surprise… a filling, something that contrasts with the creaminess of the béchamel sauce. Something spicy or tomatoey will do very well. Chopped turkey cooked in a thickened tomato sauce with onion, ginger and garlic is what I used here. You can even do a vegetarian filling.

 
BPS-meat-ingredients

Put down a layer of the pasta in the ramekins, a layer of your chosen filling, and another layer of pasta to wrap up.

 
BPS-all-ingredients

If you want, you can enhance the flavours with the addition of cheese at different layers. I added some pecorino at the bottom of the ramekin and a bit of shaved cheddar over the filling.

 
BPS-ramekins-filling

For best results, you need to bake this in a water bath, with the water level coming up to half the height of the ramekins.

 
BPS-ramekins-filled

Make sure to wipe down the rims of the ramekins so that you don’t get burnt crusts along the top.

 
BPS-ramekins-closeup

When done, just inverse the ramekins onto a plate and dig in!

 
BPS-done

Though this dish is a bit time consuming, it is well worth the effort. And all you need is a plain green salad to go with it.

 

~Ria

 

Baked Pasta Surprise
 
Author: 
Recipe type: Main meal
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Ingredients
  • 8 oz spaghetti
  • 4 tbsp butter
  • 4 tsp flour
  • 2 ½ cups milk
  • ½ tsp nutmeg powder
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 1 ½ lb chopped lean turkey
  • 1 large onion
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 1 tsp cumin powder
  • ½ tsp chilli powder
  • 2 tbsp oil
  • Salt to taste
  • 4 tbsp butter
  • 1 cup breadcrumbs
  • ¼ cup grated pecorino cheese
  • ¼ cup yellow cheddar cheese, shaved into thin slices
Directions
  1. Chop the onion into small, thin slices.
  2. Slice the ginger and garlic thinly.
  3. In a largish pan, heat 2 tablespoon oil.
  4. Add the onions and fry.
  5. When the onions are half done, add the ginger and garlic and continue frying.
  6. When the onions start to caramelise, that is they begin to brown, add the cumin and chilli powders.
  7. After a quick stir, promptly add the chopped turkey and stir to mix.
  8. Add enough salt and cover and cook, adding a little water if required.
  9. When all the water has evaporated and the meat mix is dry, remove from the heat.
  10. In a large pot of salted water, boil the pasta till it is just tender.
  11. Drain and rinse under cold water and keep aside.
  12. To make the béchamel sauce, melt the butter in a large pan,
  13. Add the flour and mix together, stirring continuously.
  14. Continue cooking for two minutes.
  15. Add the milk in one stream, stirring continuously.
  16. Mix thoroughly and reduce the heat.
  17. Add the nutmeg powder and the oregano to the sauce, along with enough salt.
  18. Bring to a slow boil, continuously stirring, and remove from heat.
  19. Add the boiled pasta to the sauce and mix well.
  20. Take 4 oz ramekins and brush their insides with butter.
  21. Sprinkle them liberally with breadcrumbs and shake off any excess.
  22. Pre-heat the oven to 420 degree farenheit.
  23. To assemble, sprinkle half a spoon of pecorino cheese in each ramekin.
  24. Fill one third of each ramekin with the pasta mix.
  25. Add the meat filling till two thirds of each ramekin.
  26. Add a few thin slices of cheddar cheese.
  27. Finally add enough pasta as the third layer till it is a little below the rim.
  28. Place the ramekins in a baking pan and fill the pan with water till the water level comes up to half the height of the ramekins.
  29. Place the pan in the pre-heated oven and bake for 20 minutes.
  30. Check for doneness by inserting a skewer into the center of a ramekin. If the skewer comes clean, the dish is ready.
  31. Remove from the oven and allow to cool for 5 minutes.
  32. Carefully invert each ramekin onto a plate, and serve hot with a green salad on the side.

 

The Day of the Grill

By / Beef, Desserts, Events, Poultry, Salad / 3 Comments /

July 4th… if you grill one day in the year, this will be that day! It has become so much a part of the tradition. The weather, the food, the whole atmosphere calls for it. And that is exactly what we did for our dinner on July 4th.

J4D-dinner

The menu was quite simple. To start with, the basic of basics, grilled chicken. A simple marinade of sour cream and tandoori spice mix. Marinated in the fridge for two hours and straight to the grill. As simple as that.

J4D-chicken-kababs

The next item was a bit more complex. Spicy kababs! Cilantro and mint leaves, garlic and onion, and jalapenos, to add that requisite heat.

J4D-kebab-ingredients

Mince all of them finely and add to the chopped meat. However, there is a secret ingredient that gels it all together and makes the meat hold together… baking soda! But you have to be very careful not to overdo it. Just ½ tsp will do for two pounds of chopped meat. Knead the soda well into the meat along with the minced spices. Form into kabab shapes, with or without a skewer, and lay on the grill. Not too much work, but awesome results.

J4D-chicken-kababs2

What is a summer grill without a potato salad! But this potato salad has something special about it… it is made with grilled potatoes! Boil the potatoes till they are just about done, and then lay them on the grill.

J4D-potato-on-grill

They should get a nice char and good grill marks.

J4D-potato-grilled

Mince some red onion. In a bowl, mix together mayonnaise, minced onions, and a spoon of madras curry powder, available in any Indian grocery.

J4D-potato-salad1

Cut the grilled potatoes into bite size pieces and add to the mayo mix. Mix thoroughly and delicious potato salad is ready!

J4D-potato-salad2

Something green… no dinner is complete without something green. Tender cucumbers cut into small pieces and dressed with sesame oil and mirin (available in Asian groceries) was the perfect accompaniment to the spicy meats.

J4D-cucumber-salad

Grilled sweet corn and rolls rounded up the food part. A fresh crisp white wine with a hint of fruit made it all come together excellently.

J4D-fruits

And dessert… we decided against a heavy baked item instead opting for a light fruit salad with ice cream. Especially as this was a dinner being enjoyed outside. Boy, did it look pretty!

J4D-fruit-salad-mix

Mangoes and strawberries cut into pieces, with a splash of lemon juice… and a sprinkling of brown sugar. Do not stir; just keep it in the refrigerator till time to serve. To serve, mix together gently and top with vanilla ice cream in individual dishes.

If you would like detailed instructions for making the items in this meal, including a shopping list for ingredients, do write to ria (at) pepperroute (dot) com.

Hope you enjoy it as much as we did!

 

~Ria

Asparagus Potato Chowder for a Mid-summer Dinner

By / Potato, Soups, Vegetarian / 3 Comments /

A friend of mine is planning a trip to New England over the July 4th weekend, and asked me for some pointers, as I had been there three years back, during the same weekend. While talking to him, one memory that kept coming up again and again was of the awesome clam chowder I had at Bailey Island! It was not at all thick – in fact, quite watery! – but the flavour in it! Each spoonful served only to increase the greed for more… and wiping up a huge bowl was a few minutes’ job. Since, I have experimented with various combinations of milk and cream, and by now I believe I have the perfect recipe for a thin yet flavourful chowder.

APC-ready1

And what is best, this chowder tastes equally good when made as a vegetarian option. I’m not even sure which version I prefer… the veggie version or the original clam one.

The only condition for a good chowder is that you should not mention the words ‘corn starch’ or ‘corn flour’ at all. Let alone say the words, you should not even think of them. Or any other thickening agent. The consistency has to be managed with milk, cream and cheese. And it is not difficult at all.

APC-ready2

Feelings run strong among the fans of the different varieties of chowder. The original stuff known as New England chowder has potatoes and onions and clam, fish or corn as the main ingredients. Whereas the Manhattan chowder, its nearest rival has tomatoes in it! The true aficionados view this version with horror. In fact, in 1939, a bill was introduced in the Maine legislature making tomatoes in clam chowder illegal! 🙂
Also, there are varieties locally popularised in the names of most of the north eat states like Rhode Island, New Jersey and Delaware. And in San Francisco, it is common practice to serve chowders in a sour dough bread bowl.
So yesterday, I decided make an asparagus potato chowder. And it turned out sooo good! Isn’t it true that mascarpone cheese and heavy cream can do wonders to a dish? And I also mash some of the potato pieces to give the dish a bit of thickness without any stickiness.

APC-ingredients

And I use the bottom woody part of the asparagus to make a broth that adds to the lovely flavours of the dish.

APC-broth-ingredients2

Though traditionally chowders are served with oyster crackers, I prefer to pair it with some fresh bread as it serves as the main meal for me.

APC-ready3

Next time I make a chowder, I’m going to be a bit more experimental, adding some celery and green peas and carrots to the mix. Though not a big fan of cooked carrots, I think the added colour could be good. Maybe just a little bit…

 

~Ria

 

Asparagus Potato Chowder for a Mid-summer Dinner
 
Author: 
Recipe type: Lunch
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Ingredients
  • 1 lb asparagus
  • 1 large potato
  • 2 onions
  • 2 cloves garlic
  • 1 tsp grainy mustard
  • 2 tbsp unsalted butter
  • ½ cup dry white wine
  • 4 oz mascarpone cheese
  • ½ cup heavy cream
  • Salt and black pepper to taste
Directions
  1. To make the broth, cut one onion into thick wedges.
  2. Break off the woody hard bottom part of the asparagus and place in a pan along with the onion wedges.
  3. Pour six cups of water in the pan, and bring to a boil.
  4. Simmer for 30 minutes. Pass the broth through a fine sieve and keep aside.
  5. Cut the asparagus into 1 inch pieces.
  6. Peel and cut the potato into ½ inch cubes.
  7. Chop the remaining onion into small pieces.
  8. Mince the garlic.
  9. Heat a saucepan and add the butter.
  10. Add the chopped onion and fry till the ends begin to brown.
  11. Add the garlic and mustard and fry for a minute.
  12. Add the white wine and stir till most of it has evaporated.
  13. Pour the broth into the saucepan. Drop in the potato cubes.
  14. Add salt and black pepper to taste.
  15. Bring to a boil and simmer to cook covered.
  16. When the potato is cooked, mix in the mascarpone cheese.
  17. Mash some of the potato pieces into the broth.
  18. Add the heavy cream and remove from the fire.
  19. Garnish with dill fronds and serve hot with fresh baked bread.

Mediterranean Summer Bread Pudding

By / Entrée, Vegetarian / 2 Comments /

This Sunday, I have a party to go to. And I’m planning to make a bread pudding with lots of lovely stuff – white chocolate, bananas, cranberries – in it to take along. But then, that is only on Sunday… and people have to eat till then, right? I was not in a mood to go food shopping in the middle of the week. Looking in the refrigerator, I realised I had bits of different cheeses that I needed to use up. But how? And remember, I had bread pudding on my brain… voila, the end result is this Mediterranean summer bread pudding!

msbp-cutpiece1

Why Mediterranean summer? One thing I wanted in the dish was baby spinach… always have it on hand. So we have assorted cheeses and spinach. What goes with that? Of course, olives and lemon! The combination reminds you of a lovely Mediterranean summer, doesn’t it? 🙂

msbp-cutpiece2

This dish would shine with feta cheese as stated in the recipe, but I used an assortment of cheeses, the leftovers from earlier recipes… a bit of gouda, bit of mozzarella, and even a bit of brie. And of course some pecorino on the top. It tasted so yummy!

stuff

Once I arrived at the theme, the rest was easy. Add the standard spices that go with the cuisine… allspice, cumin, red chilli flakes, and oregano.

spices

You can make this with white bread as well, but of course, whole wheat bread is always better*. Whichever bread, make sure that it gets ample time to soak up the juices, before you pop it into the oven.

in-the-pans

Finally, I like to grease the baking pan with butter. If you prefer, you can use olive oil for this purpose.

msbp-done
* Hey, doesn’t that sound like a slogan? “Whole Wheat Bread is Always Good!”

 

~Ria

Divider-Trivia

 

 

Mediterranean Summer Bread Pudding
 
Author: 
Cuisine: Mediterranean
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Ingredients
  • 6 large slices whole wheat bread
  • 1 cup baby spinach, tightly packed
  • 5 artichoke hearts, thinly sliced
  • 12 black olives
  • ½ cup crumbled feta cheese
  • 4 large eggs, beaten
  • 2 cups milk
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tsp allspice powder
  • ½ tsp cumin powder
  • 1 tsp red chilli flakes
  • 1 tsp dried oregano
  • 2 tbsp shredded pecorino cheese
  • Unsalted butter to grease the pan
  • Salt and black pepper to taste
Directions
  1. Pre-heat the oven to 350 degree fahrenheit and butter a 9 inch baking pan.
  2. Cut the crusts off the bread slices and cut them into ½ inch cubes.
  3. Cut the baby spinach finely.
  4. Slice the artichoke hearts thinly.
  5. Slice the black olives into thin circles.
  6. In a large pan, mix together the bread cubes, spinach, artichoke hearts and olives. Make sure that the vegetables are not wet so that the bread doesn’t get soggy.
  7. Transfer the bread and vegetable mix to the buttered baking pan and spread evenly.
  8. Spread the crumbled cheese evenly over the bread mix.
  9. Beat the eggs well with the milk. Add olive oil, lemon zest and juice, allspice and cumin powders, red chilli flakes, and oregano. Season with salt and freshly ground black pepper. Mix thoroughly.
  10. Pour this mixture over the bread and cheese.
  11. Keep aside for 30 minutes to allow the bread cubes to soak in the liquid.
  12. After 30 minutes, gently press down the contents of the pan and sprinkle the top with the pecorino cheese.
  13. Loosely cover the pan with aluminium foil and place in the heated oven.
  14. Bake for 30 minutes. Then, remove the foil and continue baking uncovered for another 10 minutes or till the cheese starts to get brown spots.
  15. Slice and serve with a tomato salad on the side. A semi-dry white wine goes well with this Mediterranean summer bread pudding.