Indian-spiced Carrot Salad

Ezra is still building up his spice tolerance, so when we make this carrot salad, we set aside his portion before we mix in the chiles.

Indian-spiced Carrot Salad
inspired by The Everything Indian Cookbook

5 carrots, peeled and grated
juice of 1 lemon
a few tablespoons olive or vegetable oil
1/2 teaspoon mustard seeds
20 curry leaves (optional)

1 jalapeno, seeds and veins removed, mincedSalt to taste

In a large bowl, mix the carrots and lemon juice.

In a small skillet, heat the oil.  Add the oil, mustard seeds and curry leaves.  When the mustard seeds begin to pop, pour the mixture over the carrots.  Add the minced jalapeno, stir and salt to taste.

Asparagus and Leek Quiche

Ezra helped with this recipe by breaking the asparagus into pieces (while eating most of the tips),  spreading the cheese into the pie pan (while breaking off pieces of the crust to eat) and cutting the butter (and eating it, then cutting again, and eating it, and then finally cutting one last piece for the recipe). 

Maybe I should have fed him before we started.

I experimented with putting the eggs and milk in a jar so he could shake instead of stir.  (I'm not willing to see my precious backyard chicken eggs splattered all over the kitchen.)  His chubby toddler arms didn't really have the strength to blend the eggs, but it was fun.

Asparagus and Leek Quiche

1 tablespoon butter
1 leek, trimmed and chopped
1 cup of chopped asparagus
1 cup shredded cheese (I mixed gouda and parmesan)
4 eggs
1/4 teaspoon salt
1 cup milk
black pepper
1 pie crust

Preheat the oven to 350F.  Heat the butter in a skillet, then saute the leeks and asparagus until the asparagus is al dente. 

Whisk together the eggs, milk, salt and black pepper.

Spread the cheese in the bottom of the crust, then add the asparagus and leeks.  Pour the egg mixture over the top. 

Bake for 45 minutes, or until the center is set.

Strawberry and Banana Smoothie: Ezra joins the team at I Heart Kale!

Is anyone still reading?  If so, are you wondering where we've been for the last three years? 

Sorry to throw you under the bus, Ezra, but we blame our blog silence on the arrival of a certain family member who blah blah didn't have the motor skills for making Indian food from scratch.  Today, at two and a half, he finally stepped up and made his own afternoon snack for the first time, so we're ready to get back into blogging and start sharing Ezra's kitchen adventures.  To introduce our newest sous chef, here's what we got up to in the kitchen this afternoon:

Strawberry and Banana Smoothie  
with Ezra and Phoebe

1 banana
4 strawberries
1/2 cup milk
1/4 cup plain yogurt
1/2 teaspoon nutritional yeast

Ezra helped to peel the banana, then we held a butter knife together and chopped the banana and strawberries.  I thought the knife work would be difficult, but he's been watching us cook long enough that I only needed to steady the knife while he did the rest of the work.  He put the chopped fruit into our Magic Bullet mini-blender. 

I measured out some milk, which he poured into the blender... and on the table... and himself... and the floor.  Then he got out a rag and mopped up the spill.  He sprinkled some nutritional yeast into the blender and scooped in yogurt with a big spoon.

We screwed on the blender base together and I did the pureeing. 

It took about five times as long to make our smoothie as a team, but we're laying the groundwork for Ezra to whip up four-course tasting menus for us in our old age!

Tortillas in Black Bean Sauce

We love many things at Picante, but our favorite brunch item hands-down is the enfrijoladas, a homey dish made of their handmade tortillas smothered in black bean sauce and drizzled with crema. We decided to attempt enfrijoladas using our new favorite Cook's Illustrated method for cooking beans: brining them overnight in salt water. The brining allows salt flavor to fully penetrate the beans, leaving them tender and delicious. Throwing the beans into the slow-cooker once they've been brined saves active cooking time and develops a rich sauce.

3 tablespoons table salt
2 cups dried black beans, picked over and washed
1 tablespoon cumin
1 tablespoon butter
2 cloves garlic, peeled and left whole
3 cups vegetable stock
10 corn tortillas

For toppings:
wedges of lime
chopped cilantro
fire-roasted chiles or salsa
crumbled queso fresco or cotija

First, stir the salt in 4 quarts (16 cups) cold water in the slow-cooker vessel and add the beans. Let the beans soak overnight, at least 8 hours. In the morning, drain beans, rinse well, and return to the slow-cooker with the cumin, butter, garlic, stock and 5 cups water. Cook on low heat for 8 hours.

Puree the beans and their liquid in small batches in a blender. Warm the tortillas in a dry skillet or in the microwave. Douse the tortillas well with black bean sauce and fold into quarters. Serve immediately, topped with lime, cilantro, spicy stuff, and cheese.

If you're saving any to eat later, wait to add the sauce until just before serving.

South Indian Pancakes

We've been working on our recipe for dosas--savory fermented rice and dal pancakes--for years now. Sometimes the batter came out well, but we had trouble getting it to rise consistently. Our eureka moment about dosas happened in India last winter, watching the cooking instructor pour perfectly bubbly batter onto a hot griddle. It's hot in India! That's why the batter ferments so perfectly and gets so bubbly. So, if we could just get our dosa batter to India temperatures at home, we could make real Indian dosas that stay together and fold nicely. Success!

Making dosa batter takes a few tries to master, so don't bust this one out for that big first date until you've practiced a few times. You can also use dosa batter for uttapam, which thicker and sturdier, like a personal pizza. We've provided recipes for both here. If you want to make some of each, make the uttapam while the batter is still thick, then thin it down for dosas.

1 cup parboiled rice (boil 1 cup rice in a large pot of water for 5 minutes; drain.)
2 cups raw rice
1 cup urad dal
2 teaspoons fenugreek seeds
1 teaspoon salt

This works equally well with brown rice, white rice, or a combo.

Combine everything, except the salt, in a large bowl with enough lukewarm water to cover and allow to soak overnight. Drain, reserving the liquids. Blend until you have a consistency like thick pancake batter, adding only enough of the soaking water to lubricate your blender. Pour into a bowl that leaves room for the batter to double in size.

Cover with a towel and place somewhere warm. The batter likes to be 85-95 degrees Fahrenheit. In Kerala, that's just room temperature. Here in Berkeley, we use our dehydrator, which has adjustable temperature settings. We've heard of other creative solutions like leaving it in the oven on low, with the door propped open, or near a radiator. Within eight hours, the dough will double and fill with tiny bubbles. You should detect a pleasantly sour, yeasty smell. If your dough doesn't rise after the first eight hours, you don't have to give up! Try adjusting your heat source and give it another eight hours. Once your batter has risen, mix in the salt and proceed with one of the following recipes.

Uttapam

1 batch of batter, risen
coconut oil for frying (Coconut oil is solid in cold weather, but will quickly become liquid if you leave the bottle somewhere warm. Liquid oil is much easier to drizzle!)

Choice of toppings:
chopped red onion
finely minced green chili
chopped cilantro leaves
chopped tomato
chopped nuts
minced fresh herbs
cubed feta (not traditional, but quite delicious!)

Heat a well-seasoned cast iron or crepe pan over medium-high heat, and coat the pan lightly with oil. When the oil is as hot as possible without smoking, pour about a 1/4 cup of batter into the center of the pan. Quickly toss on some toppings, plus a little drizzle of oil around the edges.

When the pancake looks firm enough to flip (3-5 minutes), gently loosen it with a clean, greased metal spatula. Flip it over and cook for another 3-5 minutes. Carefully scrape away any bits that stuck to the pan and add a little more oil. When the oil is hot, begin your next pancake. Serve warm, with a selection of curries and chutneys.



Dosas

1 batch of batter, risen
coconut oil for frying

Stir a little water into your batter for a crepe-like consistency. Heat a well-seasoned cast iron or crepe pan over medium-high heat, and coat the pan lightly with coconut oil. When the oil is as hot as possible without smoking, pour about a 1/4 cup of batter into the center of the pan, spreading it around in a spiral pattern with the back of your ladle. It should be thin, with some lacy areas, but no large holes. Pour a fine drizzle of oil around the edges to help them get crispy.

Cook for about 3 minutes, or until the dosa easily lifts from the pan. If your dosa is nice and thin, you won't need to fry on both sides -- just transfer to a plate, fill with a thick curry and serve. If your dosa came out a little too thick, there's no harm in flipping it over to make sure it's cooked on both sides.

Broccoli Noodle Casserole

What can we say?--it was rainy out and we were feeling nostalgic for the vegetarian casseroles of the 1970's, so we crafted this adaptation of a noodle casserole recipe in our favorite Eastern European cookbook. Parents, consider this dish a useful weapon in the battle to get your pasta-worshipping kids to eat their broccoli. It's Mollie-Katzen-tastic with both sour cream and cottage cheese, and we've tinkered with it to ensure that the broccoli doesn't get overdone during the baking process.

16 ounces whole wheat fusilli or rotini
1 head broccoli, broken into bite-sized pieces
2 cups cottage cheese
1 cup sour cream
1/2 teaspoon salt
1 teaspoon paprika
black pepper
1 onion, chopped fine

Optional toppings:
1/4 cup breadcrumbs
olive oil
more paprika

Preheat oven to 350. Cook the pasta until al dente. Steam the broccoli (try this in a steamer basket over the pasta!) until barely fork-tender. Meanwhile, mix the cottage cheese, sour cream, salt, paprika and pepper. Grease a casserole dish. Combine all of the ingredients, except the toppings, in the casserole dish. Drizzle the top with a little olive oil, then breadcrumbs, then a sprinkling of paprika. Bake for 45 minutes.

Hamine Eggs, for Grandma Olga

We had been planning since last Passover to post this recipe around now, reasoning that you'd be most interested in Seder recipe ideas right before the big day. Now that it's finally posting time, we want to dedicate this post to Hannah's Grandma Olga, an amazing cook and a fabulous lady who passed away earlier this month. While she never used the internet and thus never read the blog, she has been such an inspiration for our work: Grandma Olga was all about making things from scratch with the best produce she could find, and her recipes are behind many of our posts, like date charoset, mjeddra and fried eggplant. We feel so lucky to have inherited her recipe journal, a 1964 date book packed with her own handwritten recipes, recipe cards from relatives, recipes clipped from the newspaper, recipes from the back of a Quaker Oats box. There is no time of the year I associate with Grandma Olga more so than Passover, when she would to make jars of her famous date charoset for all the households in our family, lemony-minty hamud that perfumed the whole house, and perfectly-tanned hamine eggs. So Grandma Olga, this one's for you.

Hard-boiled eggs are a traditional fixture on the Passover Seder plate. The Syrian-Jewish version, hamine eggs, involves slowly cooking the eggs overnight with onion skins and coffee grounds, which turns the flesh a beautiful tan color. Last year, we started to make hamine eggs for Passover and realized that while we had plenty of onion skins, the tiny bag of 2-year-old coffee in the freezer had vanished. We did, however, have a box of lapsang souchong tea bags and decided to try them instead. Lapsang souchong is a smoked black tea with an amazing flavor, and our finished eggs were deliciously rich and smoky. Throw these on your Seder plate and everyone will be hooked!

This does take a while, but nearly all of the time is inactive and you can either do this overnight or try it in a Crock-Pot if you don't feel like being confined to your house for 6-8 hours.

12 eggs
Skins from 3-5 onions
10 Lapsang Souchong tea bags
1 teaspoon canola oil

Place eggs in a large saucepan and cover with cold water. Add the onion skins, tea bags and oil and bring to a boil, then reduce heat to very low. Simmer, partially covered, for 6-8 hours. Any cracks in the eggshells will create beautiful dark veins on the egg whites. Drain the eggs, discard the tea bags and onion skins, and peel the eggs once they've cooled.