Sunday, May 24, 2009
Sunday, February 8, 2009
Iv: Really? You're going to use that cookbook?
Me: You remember we really have had some good things from it, right?
Iv: Yeah, but pate?
Me: We're Episcopalians. Pate is normal.
Iv: For coffee hour? Without wine?
Me: Well we don't have to call it pate. We can call it a dip.
Iv: Well you can't call pate a dip. It's too thick for that.
Me: How about spread?
Iv: Fine. Whatever. At least my cookies will be there to rescue you when everyone spits your food out.
Having worn him down, I proceeded with the recipe. I started off toasting some walnuts on the stovetop. Keep a close eye on this, because I burned my first batch. Just do it over medium heat until the nuts are fragrant. Any longer than that and you'll have some scorched nuts on your hands.
You run the walnuts through your food processor till they're chopped finely. Just leave them there, we'll come back to them. Meanwhile, you saute some onion and garlic til the onions are translucent. Then add salt, pepper, thyme, and tarragon, and cook it for just a minute longer, till the herbs are fragrant. Dump in a pound of coursely chopped mushrooms and cook for a few minutes longer, until the mushrooms have released most of their liquid and they're really soft. They should go from light grey to a medium brown in this process.
Once that's done, let it cool slightly and add it to the food processor, along with about half a can of white beans (the recipe calls for cannellini, but I used great northern), and a little bit of balsamic vinegar. The recipe suggests using vegetable stock to thin the puree out a little bit, but it seemed like a waste of time to thaw a few tablespoons of stock for this purpose, so I just used water and the results were fine. The result is a nice thick puree, which you then chill till it sets a bit.
So how did the pate go over at church? Memo to Iv: I told you so.
While the pate comes out kind of a dull grey mush, it has a nice, layered flavor, with the mushrooms having the starring role, but with the walnuts providing some depth and the beans adding body. The balsamic vinegar adds sweetness and just a bare hint of acidity (incidentally, the recipe calls for one teaspoon. After tasting I used just a little more).
But who cares what I think? It was a hit at church, with more than a few coming back for seconds and one choir member coming back for thirds. When asked, I forthrightly explained what it was (though never advertising its vegan-ness), but it sure doesn't look like anyone felt deprived. The hummus sold well, too, and in all fairness, only one of Iv's 96 cookies was left over.
I totally forgot to take a camera to church with me, so photographically all I've got to show you is the little bit I managed to reserve and bring back home. I know it doesn't look that appetizing, but pate never really does. In any case, immediately after I took this picture, I hoovered it up with a stalk of celery. I didn't save any for Iv on account of his bad attitude. Serves him right.
Sunday, February 1, 2009
The samosa-stuffed potatoes (page 60) promise a quick and easy way to get at the flavor everyone loves about samosas without the effort or the deep-fried bad-for-youness, taking another form everyone loves, the twice-baked potato. With just 3 tablespoons of oil in the recipe, it's reasonably healthy, if a bit starchy.
You start out by baking four large potatoes, and letting them cool. What you'll do next is scoop out the flesh, and you cut them in half lengthwise for this purpose. I found that I had the easiest time scooping out the potatoes when I cut them on the narrower axis (so you end up with two relatively flat halves). T&I suggest holding the potato in your non-writing hand, and scooping with a teaspoon with your dominant hand. This worked pretty well, but it's still a little tricky. Ideally, you want to get out as much potato as possible while simultaneously keeping the skin intact. I mangled a couple skins before just deciding I'd leave about 1/4 inch of potato in each one, which worked pretty well. A little more practice might get me better results.
Once you've got all this done, you just mix a little water into the potatoes and mash them. Now the pretty easy work of the filling starts.
Here's the mise en place. You've got some black mustard seeds and crushed coriander plus three dried red chiles, onions and carrots, garlic and ginger, and a spice mixture of turmeric, cumin, salt, and pepper. The recipe doesn't call for the dried chiles or the pepper. I added the chiles in an effort to infuse a subtle spiciness into the mixture. It didn't work, so I wouldn't bother with them. As for the black pepper, it's a standard component of a lot of Indian spice mixtures, and I'm not sure why T&I didn't include it. I like pepper, so I'd keep it. You can do what you want.
The method's pretty simple, but the first step of pulling it together may throw some people who haven't worked with mustard seeds before. They pop like crazy, so take the suggestion to have a pot lid handy seriously. They fly all over the place, so be warned. You can just slam the pot lid down while they're frying till the popping subsides, about a minute. It's a lot like popcorn, but with really tiny corn where the seeds don't puff up so much as just turn kind of a dull grey color.
From this point, you just add the onions and carrots, cook till they're soft, then toss in the garlic and onion, and then the spice mixture. T&I say to add a little water with the spices, but I'd do it a little differently. Go ahead and add the spices and stir rapidly for about a minute. It'll look pretty dry, but that's ok, you really want to get the spices toasty. Once you're getting a pretty good fragrance off the spices, toss in the water, then add the potatoes.
For my part, the potatoes ended up a little underdone when I baked them, so I added a bit more water and went at them with the masher to get everything nice and mixed up. Then I dumped in some peas and lemon juice, and let the whole thing get heated through. I also tossed in about 1/2 teaspoon of garam masala. That's not in the recipe, but it adds a nice depth of flavor.
Then you just take the mixture and restuff the potatoes, and bake them for 20 minutes. They smell great while they're baking.
Once they were out of the oven, I squeezed a bit more lemon juice over them, and drizzled some mint and tamarind chutney over it, just to get a bit more samosa flavor in them.
The result was very good. A nice and easy Sunday lunch, and I wrapped up the leftovers to take for lunch during the week. Unfortunately, during the initial test, I just about killed Iv. I stopped by the Indian grocery to pick up those chutneys, and didn't really taste them before smearing them on the potato. So from Iv's perspective, the first bites were part samosa, part thermonuclear device. The potato itself was minimally spicy, so don't be deterred from the recipe for that reason. Just remember to taste your condiments.
So are these potatoes good enough to satisfy a serious samosa jones? Unfortunately, if measured on that score, this recipe continues the grand vegan culinary tradition of awkward substitutions and unsatisfying compromises. But judged on their own merits, they're pretty good and would play well as a side dish with just about anything. And I also think I know how to turn these into baked potato nirvana --I'm thinking a modification of Bittman's curried lentil and potato with coconut milk recipe from How to Cook Everything Vegetarian could make this into a twice-baked potato for the ages.
Monday, January 19, 2009
I digress. My point was that due to my positive association with Manzana Lift, I have always been drawn to the word manzana, so the Manzana Chili Verde recipe (p. 171) immediately caught my eye.
It's essentially a white bean and potato chili with tomatillos, poblano peppers, and apples. It's quick and easy to prepare, and has become one of my favorite recipes from the Veganomicon; I've made it a number of times.
So the method is this -- you cut up some potatoes and set them boiling in a pot of water to tenderize. While this is going on, you saute some onions, jalapenos, and your cut up poblanos together. T&I tell you that you can use green bell peppers in place of poblanos if you have to, and it might work, but I'd really work to get the poblanos instead. They're a mild pepper that lacks the bitterness green bell peppers would have.
So once all that is soft, you add some garlic and herbs, then shortly thereafter, some white wine and tomatillos. The recipe calls for fresh tomatillos, and it is better this way, but I've used canned tomatillos, too, with excellent results, so if you can't find fresh, you'll still be fine.
Then you add two sliced granny smith apples, which add a nice layer of sweet-tartness, scallions, and vegetable stock, along with plenty of cilantro, and let it simmer for a while. Then take out your immersion blender and puree it till it's just a little chunky.
Then toss in the potatoes and a can of white beans and heat for a couple more minutes till everything is nice and hot. Then just add some more cilantro and lime juice, and serve it with sliced avocado.
Don't skip the avocado! This stew is plenty good without it, but avocado adds a nice creamy texture that just makes this super-awesome. Obviously don't bother if you can't get ripe avocados, but if you can...oh man. No one will care that this is vegan. They won't even notice.
Sunday, January 18, 2009
If you haven't ever had roasted garlic, you should. Roasting it softens the cloves, and mellows the flavor out to a nice, soft sweetness. I had actually never roasted garlic before, but I did crosscheck the Veganomicon against Bittman just to see how much of a difference there was. I can report that the principle is the same, but that the Veganomicon's method is simpler.
Bittman is a little clearer, though. You start off by slicing the top off a head of garlic. And I'll bet I'm not the only one who actually wasn't completely certain which end was the top. Bittman tells you it's the pointy end...T&I assume you know this.
Then you pour just a little olive oil over the garlic head, and wrap it in aluminum foil.
You roast it by putting the little foil packets in the oven at 375 for 25-30 minutes. Just put them straight on the grates -- they'll be fine. The garlic gets super-fragrant before it's done, filling the kitchen with garlicky goodness.
Pull it out of the oven, and let it cool down till you can handle it. The cloves pop out of their skins easily, and they're soft and ready to spread on bread (like buttah! or margarine, whatever), throw into some hummus, or mix into a marinara sauce that has a hot date with THREE POUNDS OF TOFU. Did I mention the nutritional yeast in the lasagna? Mmmm.
But before we get all low-fat up in here, let's have a snack. Maybe two.
First, does anybody not already know how to make hummus? I guess you need a recipe if you're writing the ultimate vegan cookbook, and Terry and Isa tacitly acknowledge this by titling theirs "A Hummus Recipe". There's nothing particularly unusual about it -- chickpeas, garlic, olive oil, lemon juice, etc. Throw it all in a blender, and you've got hummus.
A couple additions I made -- a dash of cayenne to give it just a little bite, and a drop or two of soy sauce, which is completely inauthentic but contributes a nice smoky flavor. Also, it makes a lot of sense to cook the chickpeas yourself (which T&I suggest). I hadn't used canned chickpeas for a while, and this hummus, while good enough, had a decidedly metallic tang.
Onward to the next recipe -- Mediterranean Style Cashew-Cucumber Dip (page 66). This purports to be similar to tzatziki sauce, and there's a reminiscence, I guess. In any case, my notes on buying cashews still apply.
You start by peeling and seeding a couple cucumbers, then grating them. Squeeze as much water as you can out of them. Combine half the cucumber with some cashews, garlic, olive oil, lemon juice, oregano, salt, and white pepper in a blender, and puree it till smooth (this may require the addition of a bit more lemon juice or olive oil). Scoop it out, and add the other half of the cucumber and some dill.
Then you're ready for a presentation like this.
There's nothing revelatory about these recipes, but they're satisfying, and they make enough that I took them to work with some pita bread for lunch a couple days. The hummus is a no-brainer, obviously, but the cashew-based recipe is a clever concoction. It doesn't taste even a little like yogurt, really, but it's creamy and satisfying on its own.