Witchy Kitchen

Tag: cumin

  • Salmon with Pomegranate and Sultana Sauce

    Salmon with Pomegranate and Sultana Sauce

    I am happy to participate in another month of Mena Cooking Club, this month Iraq hosted by Maryam of Maryam’s Culinary Wonders – (she has an impressive recipe index, I’ve bookmarked quite a few to try).

    I jumped on this suggested recipe for two reasons, 1. I need more fish in my life and 2. POMEGRANATE, which I both love, and had some homemade pomegranate syrup (just reduced pomegranate juice, you can also buy it at Middle Eastern markets) leftover from Thanksgiving that I was looking to use. I was a little apprehensive of the sauce, which contains 1/2 cup of raisins along with the spicy and savory ingredients. I personally like raisins but was almost sure my husband would hate them, but to my surprise he really enjoyed the spicy sweet sauce and this dish was a hit.

    I’d definitely make this again, although I would probably either pan-sear the salmon or get it closer to the broiler (it wasn’t hot enough where I had it and I missed that crispiness). Also I’d plate it on top of the sauce but that’s a minor thing. The sauce that I was scared about I’d keep exactly as is.

    The rice was lovely and fragrant – cardamom is my most favorite spice.

    Salmon with Pomegranate Sauce, with Yellow Rice

    Adapted from The Boston Globe

    For the Yellow Rice

    • 2 cups rice
    • 1 tablespoon oil
    • 1/2 teaspoon turmeric
    • 5 cardamom pods
    • 1 cinnamon stick
    • 3 1/2 cups hot water (note, my rice came just a little soggy, so I may reduce to 3 1/4)
    • 1 1/2 teaspoons salt

    Rinse the rice well and soak for at least half an hour. In a pot over medium heat, heat the oil until it shimmers. Add the turmeric, cardamom and cinnamon and stir for a few seconds until fragrant. Stir in the rice, hot water, and salt. Raise the heat to high and boil the rice until visible moisture is absorbed, about 5 minutes. Lower heat to low, and simmer rice, covered, for 20 minutes. Turn the rice gently with a wooden spoon 2 to 3 times while simmering to allow it to fluff.

    For the Pomegranate Sultana Sauce

    • 2 tablespoons oil
    • 2 medium onions, chopped
    • 2 cloves garlic, chopped
    • 1/2 a poblano pepper, chopped
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon red chili
    • 1 teaspoon ground coriander
    • 2 medium tomatoes, chopped
    • 1 tablespoon pomegranate syrup
    • 1/2 cup sultanas/golden raisins
    • 1/4 cup water

    Heat oil in a pan (I used a nonstick wok), and saute onions with a pinch of salt until very soft and golden. Add garlic and chopped pepper and saute for a few minutes, then add spices (cumin, turmeric, red chili, ground coriander) and stir for a minute. Add tomatoes and another good pinch of salt and saute until tomatoes are completely broken down and almost jammy. Stir in pomegranate syrup, raisins, and 1/4 cup water, and cook for a few minutes until thick. Reserve warm.

    For the Salmon

    • 1 tablespoon mustard
    • 1 tablespoon honey
    • 2 pounds skinless fillet of salmon, divided into 4 portions
    • olive oil
    • Coarse salt, for sprinkling
    • 1/4 cup toasted slivered almonds or chopped pistachios, for garnish

    Turn on the broiler. Line a flat baking pan with aluminum foil, and grease with olive oil. Arrange the fish pieces on the pan, leaving space between them.

    Combine mustard, honey, and a tablespoon of olive oil, and brush the fish with the mixture. Sprinkle with salt. Broil 3-5 minutes each side until fish is lightly cooked through and surface is crisp and golden (like I said, mine wasn’t close enough to broiler, so will make sure to do this next time).

    Spread the warm sauce on a platter and arrange this fish on top. Garnish with almonds or pistachios, and serve with the yellow rice.

  • Autumn Moussaka

    Autumn Moussaka

    While I have fallen completely in love with cooking Pakistani and North Indian food, I’ve also long had an interest of traveling a little further up the spice route to explore Middle Eastern and North African cuisines. I love the warm spices, the delicate sweetness of fruit and rosewater, the sweet and savory snacks on the tea table. I’ve dabbled a little bit (come on, I make my own hummus, please) but I want to learn more, which is why I’m very excited about my first month cooking with the MENA Cooking Club.

    Each month is a different country, and everyone cooks one of the recipes the host for that country has chosen. This month is Egypt, hosted by Amira from Arabian Mama. I chose her suggestion, the classic Egyptian Moussaka (Messa’aa).

    In future months I plan to stick almost completely to the particular recipe so I can really learn to cook authentically, but as it’s October and I’m in the middle of a Halloween cooking frenzy, I have a driving compulsion to throw things like pumpkin and hazelnuts into almost everything I make. I didn’t veer very far off course though (this is based on Kitchen Nani’s Egyptian Moussaka), I simply replaced the pine nuts and almonds with toasted hazelnuts, omitted the peppers, and instead of making a béchamel I included layers of pumpkin ricotta for the creamy factor.

    This was delicious; warm and savory. My little 16 month old gobbled up three servings the other night. It has several components, but they’re all easy to make (especially since I can make lasagne with my eyes closed), and leftovers are fantastic: happy desk lunch.

    Autumn Moussaka

    Adapted from Kichen Nani

    For the eggplant

    • 2 large eggplants, cut into 1.5 inch slices
    • olive oil & sea salt

    Assemble slices on a single layer on two baking sheets, lightly coat with olive oil and sprinkle with sea salt. Roast at 425°, flipping once (and checking everyone once in awhile that they aren’t burning), until golden brown and just a little charred – about 15 minutes each side.

    For the sauce

    • 3 tbsp olive oil
    • 2 garlic cloves, chopped
    • 2 tsp coriander seeds, crushed
    • 2 6oz cans tomato paste
    • salt & pepper
    • 2 sprigs thyme

    Heat olive oil over medium heat (I used a non-stick wok which I think worked well, you’ll end up cooking the tomato paste quite a bit and not have to worry about it sticking) and sauté garlic for a few minutes, then add coriander seeds and sauté for a minute. Add tomato paste, a good pinch of salt and pepper, and cook, stirring, until it is a very deep, almost burnt looking red. Add two cups of water plus the thyme and mix well (I used a whisk to break up all the tomato paste). Simmer on low heat for about 20 minutes, then set aside. Check seasoning, may need more salt.

    For the meat mixture

    • 2 tbsp olive oil
    • 1 large onion, chopped
    • salt & pepper
    • 1 garlic clove, chopped
    • 1 lb ground beef
    • 1.5 tbsp Arabic 7 spice (which I actually had because I had made for another recipe, yay!) or a mixture of cumin, coriander, paprika, cloves and cinnamon
    • 2 tbsp raisins or currants

    Heat olive oil over medium hight heat and sauté onion with salt and pepper until translucent, then add garlic and sauté another couple of minutes. Slide onions to the side and crank the heat up to high, and brown the ground beef with another good sprinkle of salt. Add spices and stir for a few minutes, until meat is well cooked through, then remove from heat and stir in raisins or currants.

    For the moussaka

    • 15 oz ricotta cheese
    • 1 cup pumpkin or butternut squash puree
    • salt & pepper
    • olive oil
    • 1/2 cup hazelnuts, toasted and chopped (I crushed them with the back of my knife then chopped them)
    • eggplant (above)
    • sauce (above)
    • meat mixture (above)

    Combine ricotta, pumpkin, salt and pepper to taste and mix well with a spatula. I also went ahead and mixed the sauce and the meat together, although you could layer separately.

    In a casserole dish (I lightly greased it with olive oil, probably not necessary but I would hate to spend all this effort then burn my eggplants to the bottom), layer half the eggplants, then spread half the meat/sauce mixture, sprinkle half the hazelnuts, and spread half the ricotta/pumpkin mixture (a spatula works well). Repeat with the other half of the ingredients. Reheat the whole thing in a 375° oven.

    Garnish with a sprinkle of paprika and allow to set for a few minutes before serving.

  • Beetroot Chili

    Beetroot Chili

    I’ve been giving this a lot of thought as I’m planning what I want to cook this October, and I have determined that there are 4 categories of October/Halloween food:

    1. Harvesty
    2. Spooky
    3. Cutesy
    4. Gross

    I (obviously) love harvesty and spooky Halloween food, and I don’t generally make but will surely eat your cutesy little witches’ hats and Satan’s eggs with little baby horns and goatees, but the category I can’t abide is the last one. I cannot take slimy, disgusting, creepy Halloween food. It’s just too unsettling to eat something that looks so revolting. I do not care how delicious the bloody fingers or veiny eyeballs or slimy sluggy worms are, am not interested. Gross.

    I do however, like the technically spooky and harvesty foods that toe the line – like doesn’t any soup or stew with beets look a little like….blood?

    I love beets so much, sanguineous or not. I often roast a bunch on the weekend (it’s easy, just coat with a little olive oil and wrap in foil, then roast until tender – the skin will peel right off) and eat them throughout the week in salads and soups. The kiddies love them too.

    Beets are a striking addition to this chili, which is not sophisticated enough for a vampire, as they would likely be slurping up a velvety velouté, but may be the perfect thing for werepeople who crave red meat (and root vegetables?). Chili has also become my Halloween night tradition, as it’s easy to throw together when I come home from work, then leave on the turned-off stove as we take the kids trick-or-treating and crank it back up when we return. It also feeds a crowd; we always invite company, our friends and family – or ghosties and ghoulies – that want to share.

    Beetroot Chili

    • 2 tbsp olive oil
    • 1 onion, chopped
    • salt & pepper
    • 4 cloves garlic, chopped
    • 1 lb ground beef
    • 2 tsp paprika
    • 2 tsp cumin
    • 1 tsp garam masala (if you don’t have this it’s fine, maybe just a pinch of cinnamon or omit)
    • 1 can fire-roasted tomatoes (or just diced is fine)
    • 2 cans beans (black, kidney, or a mix), drained and rinsed
    • 2 beets, roasted, peeled and chopped
    • chipotles in adobo to taste – tsp of just sauce up to 2 chopped chilis. I usually just add the adobo because then it’s not too spicy for the kids, and serve the chopped chilis on the side for everyone else.
    • Sour cream, pumpkin seeds, limes, and chopped green onions for garnish

    Heat olive oil medium high in a heavy bottomed pan, and sauté onion with a good pinch of salt and pepper until translucent. Add garlic and sauté for a few minutes, then slide them to the side and crank heat up to high. Brown the meat with another sprinkle of salt, then add the paprika, cumin, and garam masala and stir for a minute or two. Add tomatoes, beans, beets, chipotles and a cup of water and mix well, making sure to scrape up anything on the bottom of the pan.

    Bring to a boil and reduce to a simmer, and simmer, covered, for 20 minutes or so, stirring occasionally. Adjust liquid (whether you like it thick or soupy) and salt if necessary.

    Serve with garnishes.

  • Cajun Spiced Pumpkin Seeds

    Cajun Spiced Pumpkin Seeds

    So with all the pumpkining there is clearly an excess of pumpkin seeds that need attention. These are fragrant, warming, and just a little spicy (but not so much that my kids aren’t devouring them).

    Unlike my sister, who lived in Baton Rouge for several years and is never without Tony’s in her cabinet, I usually just throw together a few of the spices typically found in cajun spice mixes. And to be honest, although I do like Tony’s, most mixes are so salty it’s hard to get the spice you want without salting the whole thing to hell. The next time I make gumbo maybe I’ll make a homemade Cajun Masala – but for now a little paprika, cumin, coriander and of course cayenne with do!

    Cajun Spice Pumpkin Seeds

    Slightly adapted from About.com

    • 1/2 tsp salt
    • 1/2 tsp paprika
    • 1/4 tsp each cumin, coriander powder and cayenne
    • few turns cracked black pepper
    • sprinkle cinnamon
    • 1 tbsp butter, melted
    • 2 tsp vegan Worcestershire sauce
    • 1 cup pumpkin seeds, cleaned and dried

    Heat oven to 300°.

    In a medium bowl, mix salt, paprika, cumin, coriander powder, cayenne, black pepper, cinnamon, butter and Worcestershire sauce.

    Spread evenly on a baking sheet and roast, turning occasionally, for 45 to 60 minutes (mine only took 45) until nicely brown and crunchy.

  • Pumpkin Cheese Soup

    Pumpkin Cheese Soup

    Ok: I already made my pumpkin apologies so whatever, I love it, my heart will go on, this isn’t ending anytime soon. Proceed.

    This soup is destined to become one of my fall favorites, especially now that the weather is finally starting to cool off. It’s smoky and rich, but not too heavy; it’s warm and homey, but still elegant; it’s got a nice complexity of flavor, but it couldn’t be simpler to make. It’s not enough for a meal on it’s own, but it’d be perfect with a sandwich on pump or roasted veggie fall salad for lunch or as a first course in an autumn dinner.

    Pumpkin Cheese Soup

    • 1 tbsp butter
    • ½ tbsp olive oil
    • 1 onion, diced
    • 4 cloves garlic, chopped
    • Salt & pepper
    • 2 tsp paprika
    • 1 tsp cumin
    • pinch cayenne
    • 4 cups chicken broth
    • 2 cups pumpkin puree (about 1 small sugar pumpkin, roasted and smashed, or 1 can)
    • 4 oz cheddar cheese, grated
    • ½ slice pumpernickel per serving, cubed and pan toasted with a little olive oil
    • chopped green onions for garnish

    In a pot, heat butter and olive oil on medium heat. Add onion, garlic, generous salt & pepper, and saute until golden. Add paprika, cumin, and cayenne and stir for a minute or two, then add chicken broth (stirring well to scrape up any brown bits) and pumpkin puree.

    Bring to a boil, then reduce to a low simmer and cover. Simmer for 20 minutes or so. Pour into a blender (don’t allow it to cool because you will be adding the cheese and want that to melt evenly) and carefully blend, making sure to hold the lid down with a dish cloth so you aren’t maimed by steam. Add grated cheese and blend again. Pour back into pot and gently warm back through, adding a pinch more salt if necessary.

    Serve garnished with pumpernickel croutons and green onions.

    This is beautiful in its simplicity, but I’d like to try variations as well, maybe trying smoked gouda instead of cheddar, or adding a splash of beer or slivers of mushroom.