Tag: paprika

  • Cabbage-Stuffed Hot Cross Buns

    Cabbage-Stuffed Hot Cross Buns

    The latest installment in James Wan’s The Conjuring Universe has arrived. The Nun, directed by Corin Hardy (The Hallow), starring Demián Bichir (Alien: Covenant) and Taissa Farmiga (American Horror Story, The Final Girls), is a departure from the usual haunted houses of the franchise and takes us to a Romanian monastery inhabited by a terrifying demon nun. Two nuns up, or a bunch of nunsense? You can read the Nightmare on Film Street Review here.

    No matter your feelings on the movie, the setting is beautiful. From the castle-like abbey to the creepy crypts and underground tunnels, the Romanian architecture and religious iconography create a gorgeously gothic atmosphere.

    This Nun-inspired recipe draws on both Romanian cuisine and religious symbols. The filling is a pumped-up version of a Romanian stewed cabbage dish called varza calita, flavored with garlic, white wine, tomato, herbs, and delicious smoked paprika, which sinfully makes all vegetarian food taste like ham. The buns are similar to German bierocks, but crossed like hot cross buns to evoke our wicked demon nun. The combination of bread and a filling splashed with wine makes these the body and blood of Christ rolled into one – and a recipe every bit as blasphemous as the film. Enjoy!

    Cabbage-Stuffed Hot Cross Buns

    For the dough

    • 1 cup milk
    • 2 tablespoons melted butter
    • 3 tablespoons sugar
    • 1 1/2 ounce package yeast
    • 1 egg, lightly beaten
    • 1/2 teaspoon salt
    • 3 1/2 – 4 cups flour

    Lightly warm the milk (not so hot as to kill the yeast), and in a mixing bowl, mix well with butter and sugar. Mix in the yeast and allow to sit for 10 minutes until foamy. Stir in the egg and salt, and 3 cups of the flour. When it pulls together in a shaggy ball, dump on a well-floured surface and knead for about 10 minutes, adding flour a little at a time when it becomes too sticky to handle (another ½ cup to 1 cup). You are aiming for a slightly tacky, very elastic dough. Roll into a ball and place in a greased bowl covered with a damp dishcloth to rise for about an hour.

    For the filling

    • 3 tablespoons butter
    • 1 onion, diced
    • 3 cloves garlic, grated
    • 1 tablespoon smoked paprika
    • 1/4 cup white wine
    • 1 14 ounce can diced tomatoes
    • 1/2 – 1 teaspoon salt
    • 2 bay leaves
    • 1/2 pound sauerkraut
    • 1 tablespoon finely chopped dill
    • 1 tablespoon finely chopped parsley

    Heat butter on medium heat and cook onion until deeply golden. Add garlic and paprika and stir until fragrant, and splash in the wine. Cook until dry, then add tomatoes, salt and bay leaves, and cook, stirring often, until tomatoes are completely broken down and jammy. Add sauerkraut (you don’t need to drain, but pull out with your hands so you don’t take too much of the liquid) and cook until mixture is thick and mostly dry. Remove from heat, stir in dill and parsley, and adjust seasoning if necessary. (Since this is a filling, you want it a little drier and saltier than if it were a side dish).

    For assembly

    • 1 tablespoon milk
    • 3-4 tablespoons flour

    Punch down the dough and divide into 8 equal balls. One at a time, roll out to about 6 inches in diameter and put a couple spoonfuls of the cabbage mixture in the center. Gather the dough around the mixture and pinch together well to seal, then gently roll the whole ball in your hands to shape. Place sealed side-down on a greased baking sheet and continue with remaining buns.

    Allow to rise for 30 minutes. 20 minutes into the rising time, heat the oven to 375°. Brush the balls with milk. For the crosses, whisk together flour with enough water to make a consistency thick enough to hold its shape but thin enough to be piped. Scrape into a piping bag and pipe crosses.

    Bake for 20-25 minutes until golden brown. Cool slightly and serve.

    First published on Nightmare on Film Street.

  • Cinderella Cassoulet

    Cinderella Cassoulet


    Shake and quiver, little tree,
    Throw gold and silver down to me.

    This cassoulet is “authentic” the same way Cinderella in various film adaptations is “French.” Which is to say not really, but I think it definitely captures the spirit. It’s hearty and simple, made with common ingredients so it suits our modern peasant lifestyle. That means no duck, although I eventually want to make this exact dish using duck fat as the cooking oil once I get my hands on some, and it’s fairly quick, so perfect for very busy girls who have to sleep by the fire and wait on their hideous step-families.

    A cooking vessel that travels from stovetop to oven is ideal, but you could certainly make this stovetop then transfer to a baking dish before you top with breadcrumbs.

    Cinderella Cassoulet

    • olive oil
    • salt & pepper
    • 1 pound bone-in, skin-on chicken thighs
    • 1 pound chicken sausage, cut on the bias into large chunks
    • 1 onion, chopped
    • 4 cloves garlic, grated
    • 1 tablespoon paprika
    • 1 14.5 ounce can diced tomatoes (or 3-4 fresh, chopped)
    • 2 15 ounce cans great northern beans, rinsed and drained
    • about 3 slices bread, thoroughly toasted, or about 1 cup breadcrumbs
    • herbs – I used a few sprigs fresh thyme and a pinch of dried oregano, but you can use what you have on hand

    Heat a small amount of olive oil on medium high in a heavy-bottomed pot. Sprinkle chicken thighs with salt and pepper (just a little salt or the dish will be way too salty by the end), and brown well on both sides. Remove to a plate, and pour off all but a tablespoon or two of the oil. Brown the sausages and remove them to the plate.

    Lower the heat to medium and saute the onion with just a sprinkle of salt, until golden brown. Add the garlic, and stir for a minute or two, then add the paprika and stir for a minute. Add the tomatoes with another small sprinkle of salt, and cook, stirring, until they are well broken down. Add the beans, the chicken, and the sausage, and mix well. Add enough water to almost cover the chicken, cover, and simmer for 20 minutes or so until the chicken is well cooked through (stir occasionally and lower heat if necessary to keep from burning). Remove the lid, taste and adjust seasoning. Cook for a few minutes uncovered to thicken the sauce up if necessary.

    While the chicken is cooking, in a food processor blitz the bread into breadcrumbs, and add herbs, a small pinch of salt, and a couple tablespoons olive oil.

    Heat broiler. Smooth the chicken and beans mixture evenly and sprinkle breadcrumbs over the top. Heat under the broiler just a few minutes, until breadcrumbs are nice and brown.

    Serve hot!

    I referenced a couple of great recipes on Serious Eats:

    Recipe for Fiction Kitchen Episode 11: CINDERELLA in which Diana and Carrie discuss Disney’s new 2015 movie, Cinderella, the original animated film, as well as Cinderella stories from all over the world! We talk pumpkins, kindness = vegetarianism, practical meanies vs. gentlehearted non-planners, talking fish, gifting trees, and comfortable footwear.

    Whimsically morbid illustration by Ester Coonfield.

    There are Cinderella stories from all over the world, but I do love the Grimm brother’s version with the magical birds, silvery dress shook down from a hazel tree, and the stepsisters, desperately willing to mangle their feet, who get their eyes pecked out by pigeons for their wickedness at the end.

    Cinderella

    A rich man’s wife became sick, and when she felt that her end was drawing near, she called her only daughter to her bedside and said, “Dear child, remain pious and good, and then our dear God will always protect you, and I will look down on you from heaven and be near you.” With this she closed her eyes and died.

    The girl went out to her mother’s grave every day and wept, and she remained pious and good. When winter came the snow spread a white cloth over the grave, and when the spring sun had removed it again, the man took himself another wife.

    This wife brought two daughters into the house with her. They were beautiful, with fair faces, but evil and dark hearts. Times soon grew very bad for the poor stepchild.

    “Why should that stupid goose sit in the parlor with us?” they said. “If she wants to eat bread, then she will have to earn it. Out with this kitchen maid!”

    They took her beautiful clothes away from her, dressed her in an old gray smock, and gave her wooden shoes. “Just look at the proud princess! How decked out she is!” they shouted and laughed as they led her into the kitchen.

    There she had to do hard work from morning until evening, get up before daybreak, carry water, make the fires, cook, and wash. Besides this, the sisters did everything imaginable to hurt her. They made fun of her, scattered peas and lentils into the ashes for her, so that she had to sit and pick them out again. In the evening when she had worked herself weary, there was no bed for her. Instead she had to sleep by the hearth in the ashes. And because she always looked dusty and dirty, they called her Cinderella.

    One day it happened that the father was going to the fair, and he asked his two stepdaughters what he should bring back for them.

    “Beautiful dresses,” said the one.

    “Pearls and jewels,” said the other.

    “And you, Cinderella,” he said, “what do you want?”

    “Father, break off for me the first twig that brushes against your hat on your way home.”

    So he bought beautiful dresses, pearls, and jewels for his two stepdaughters. On his way home, as he was riding through a green thicket, a hazel twig brushed against him and knocked off his hat. Then he broke off the twig and took it with him. Arriving home, he gave his stepdaughters the things that they had asked for, and he gave Cinderella the twig from the hazel bush.

    Cinderella thanked him, went to her mother’s grave, and planted the branch on it, and she wept so much that her tears fell upon it and watered it. It grew and became a beautiful tree.

    Cinderella went to this tree three times every day, and beneath it she wept and prayed. A white bird came to the tree every time, and whenever she expressed a wish, the bird would throw down to her what she had wished for.

    Now it happened that the king proclaimed a festival that was to last three days. All the beautiful young girls in the land were invited, so that his son could select a bride for himself. When the two stepsisters heard that they too had been invited, they were in high spirits.

    They called Cinderella, saying, “Comb our hair for us. Brush our shoes and fasten our buckles. We are going to the festival at the king’s castle.”

    Cinderella obeyed, but wept, because she too would have liked to go to the dance with them. She begged her stepmother to allow her to go.

    “You, Cinderella?” she said. “You, all covered with dust and dirt, and you want to go to the festival?. You have neither clothes nor shoes, and yet you want to dance!”

    However, because Cinderella kept asking, the stepmother finally said, “I have scattered a bowl of lentils into the ashes for you. If you can pick them out again in two hours, then you may go with us.”

    The girl went through the back door into the garden, and called out, “You tame pigeons, you turtledoves, and all you birds beneath the sky, come and help me to gather:

    The good ones go into the pot,
    The bad ones go into your crop.

    Two white pigeons came in through the kitchen window, and then the turtledoves, and finally all the birds beneath the sky came whirring and swarming in, and lit around the ashes. The pigeons nodded their heads and began to pick, pick, pick, pick. And the others also began to pick, pick, pick, pick. They gathered all the good grains into the bowl. Hardly one hour had passed before they were finished, and they all flew out again.

    The girl took the bowl to her stepmother, and was happy, thinking that now she would be allowed to go to the festival with them.

    But the stepmother said, “No, Cinderella, you have no clothes, and you don’t know how to dance. Everyone would only laugh at you.”

    Cinderella began to cry, and then the stepmother said, “You may go if you are able to pick two bowls of lentils out of the ashes for me in one hour,” thinking to herself, “She will never be able to do that.”

    The girl went through the back door into the garden, and called out, “You tame pigeons, you turtledoves, and all you birds beneath the sky, come and help me to gather:

    The good ones go into the pot,
    The bad ones go into your crop.

    Two white pigeons came in through the kitchen window, and then the turtledoves, and finally all the birds beneath the sky came whirring and swarming in, and lit around the ashes. The pigeons nodded their heads and began to pick, pick, pick, pick. And the others also began to pick, pick, pick, pick. They gathered all the good grains into the bowls. Before a half hour had passed they were finished, and they all flew out again.

    The girl took the bowls to her stepmother, and was happy, thinking that now she would be allowed to go to the festival with them.

    But the stepmother said, “It’s no use. You are not coming with us, for you have no clothes, and you don’t know how to dance. We would be ashamed of you.” With this she turned her back on Cinderella, and hurried away with her two proud daughters.

    Now that no one else was at home, Cinderella went to her mother’s grave beneath the hazel tree, and cried out:

    Shake and quiver, little tree,
    Throw gold and silver down to me.

    Then the bird threw a gold and silver dress down to her, and slippers embroidered with silk and silver. She quickly put on the dress and went to the festival.

    Her stepsisters and her stepmother did not recognize her. They thought she must be a foreign princess, for she looked so beautiful in the golden dress. They never once thought it was Cinderella, for they thought that she was sitting at home in the dirt, looking for lentils in the ashes.

    The prince approached her, took her by the hand, and danced with her. Furthermore, he would dance with no one else. He never let go of her hand, and whenever anyone else came and asked her to dance, he would say, “She is my dance partner.”

    She danced until evening, and then she wanted to go home. But the prince said, “I will go along and escort you,” for he wanted to see to whom the beautiful girl belonged. However, she eluded him and jumped into the pigeon coop. The prince waited until her father came, and then he told him that the unknown girl had jumped into the pigeon coop.

    The old man thought, “Could it be Cinderella?”

    He had them bring him an ax and a pick so that he could break the pigeon coop apart, but no one was inside. When they got home Cinderella was lying in the ashes, dressed in her dirty clothes. A dim little oil-lamp was burning in the fireplace. Cinderella had quickly jumped down from the back of the pigeon coop and had run to the hazel tree. There she had taken off her beautiful clothes and laid them on the grave, and the bird had taken them away again. Then, dressed in her gray smock, she had returned to the ashes in the kitchen.

    The next day when the festival began anew, and her parents and her stepsisters had gone again, Cinderella went to the hazel tree and said:

    Shake and quiver, little tree,
    Throw gold and silver down to me.

    Then the bird threw down an even more magnificent dress than on the preceding day. When Cinderella appeared at the festival in this dress, everyone was astonished at her beauty. The prince had waited until she came, then immediately took her by the hand, and danced only with her. When others came and asked her to dance with them, he said, “She is my dance partner.”

    When evening came she wanted to leave, and the prince followed her, wanting to see into which house she went. But she ran away from him and into the garden behind the house. A beautiful tall tree stood there, on which hung the most magnificent pears. She climbed as nimbly as a squirrel into the branches, and the prince did not know where she had gone. He waited until her father came, then said to him, “The unknown girl has eluded me, and I believe she has climbed up the pear tree.

    The father thought, “Could it be Cinderella?” He had an ax brought to him and cut down the tree, but no one was in it. When they came to the kitchen, Cinderella was lying there in the ashes as usual, for she had jumped down from the other side of the tree, had taken the beautiful dress back to the bird in the hazel tree, and had put on her gray smock.

    On the third day, when her parents and sisters had gone away, Cinderella went again to her mother’s grave and said to the tree:

    Shake and quiver, little tree,
    Throw gold and silver down to me.

    This time the bird threw down to her a dress that was more splendid and magnificent than any she had yet had, and the slippers were of pure gold. When she arrived at the festival in this dress, everyone was so astonished that they did not know what to say. The prince danced only with her, and whenever anyone else asked her to dance, he would say, “She is my dance partner.”

    When evening came Cinderella wanted to leave, and the prince tried to escort her, but she ran away from him so quickly that he could not follow her. The prince, however, had set a trap. He had had the entire stairway smeared with pitch. When she ran down the stairs, her left slipper stuck in the pitch. The prince picked it up. It was small and dainty, and of pure gold.

    The next morning, he went with it to the man, and said to him, “No one shall be my wife except for the one whose foot fits this golden shoe.”

    The two sisters were happy to hear this, for they had pretty feet. With her mother standing by, the older one took the shoe into her bedroom to try it on. She could not get her big toe into it, for the shoe was too small for her. Then her mother gave her a knife and said, “Cut off your toe. When you are queen you will no longer have to go on foot.”

    The girl cut off her toe, forced her foot into the shoe, swallowed the pain, and went out to the prince. He took her on his horse as his bride and rode away with her. However, they had to ride past the grave, and there, on the hazel tree, sat the two pigeons, crying out:

    Rook di goo, rook di goo!
    There’s blood in the shoe.
    The shoe is too tight,
    This bride is not right!

    Then he looked at her foot and saw how the blood was running from it. He turned his horse around and took the false bride home again, saying that she was not the right one, and that the other sister should try on the shoe. She went into her bedroom, and got her toes into the shoe all right, but her heel was too large.
    Then her mother gave her a knife, and said, “Cut a piece off your heel. When you are queen you will no longer have to go on foot.”

    The girl cut a piece off her heel, forced her foot into the shoe, swallowed the pain, and went out to the prince. He took her on his horse as his bride and rode away with her. When they passed the hazel tree, the two pigeons were sitting in it, and they cried out:

    Rook di goo, rook di goo!
    There’s blood in the shoe.
    The shoe is too tight,
    This bride is not right!

    He looked down at her foot and saw how the blood was running out of her shoe, and how it had stained her white stocking all red. Then he turned his horse around and took the false bride home again.

    “This is not the right one, either,” he said. “Don’t you have another daughter?”

    “No,” said the man. “There is only a deformed little Cinderella from my first wife, but she cannot possibly be the bride.”

    The prince told him to send her to him, but the mother answered, “Oh, no, she is much too dirty. She cannot be seen.”

    But the prince insisted on it, and they had to call Cinderella. She first washed her hands and face clean, and then went and bowed down before the prince, who gave her the golden shoe. She sat down on a stool, pulled her foot out of the heavy wooden shoe, and put it into the slipper, and it fitted her perfectly.

    When she stood up the prince looked into her face, and he recognized the beautiful girl who had danced with him. He cried out, “She is my true bride.”

    The stepmother and the two sisters were horrified and turned pale with anger. The prince, however, took Cinderella onto his horse and rode away with her. As they passed by the hazel tree, the two white pigeons cried out:

    Rook di goo, rook di goo!
    No blood’s in the shoe.
    The shoe’s not too tight,
    This bride is right!

    After they had cried this out, they both flew down and lit on Cinderella’s shoulders, one on the right, the other on the left, and remained sitting there.

    When the wedding with the prince was to be held, the two false sisters came, wanting to gain favor with Cinderella and to share her good fortune. When the bridal couple walked into the church, the older sister walked on their right side and the younger on their left side, and the pigeons pecked out one eye from each of them. Afterwards, as they came out of the church, the older one was on the left side, and the younger one on the right side, and then the pigeons pecked out the other eye from each of them. And thus, for their wickedness and falsehood, they were punished with blindness as long as they lived.

  • Roasted Red Pepper and Pomegranate Patatas Bravas

    Roasted Red Pepper and Pomegranate Patatas Bravas

    This month’s Food ‘n Flix movie, hosted by Katharina at Pretty Cake Machine, is both one of my favorite films of all time as well as somewhat eerily timed. Pan’s Labyrinth is a dark, dreamy fairytale layered over a bleak period of fascism. It’s heartbreaking and beautiful, an invitation to retreat into fantasy when the world becomes too cruel, but also a reminder to return to reality and fight for those weaker than us, no matter the cost.

    My dish is a version of the Spanish classic Patatas Bravas, inspired by the potatoes we see the servant Mercedes slicing multiple times in the movie (and the subsequent cleaning of Chekhov’s knife on her skirt). Instead of the traditional tomato sauce, I made a spicy red pepper sauce, as we see red peppers at one point during the film. A small shadow of the fantasy world makes it’s way into the dish with a drizzle of pomegranate molasses from the iconic Pale Man’s feast.

    Roasted Red Pepper and Pomegranate Patatas Bravas

    For the potatoes

    • 1.5 pounds potatoes (I used red), peeled and cut into 1 inch cubes
    • olive oil and sea salt for roasting

    Heat oven to 400° and place potatoes in a single layer on a baking sheet. Toss with olive oil and sea salt and bake for 25-30 minutes, turning every 10, until potatoes are golden and easily pierced with a fork. You can turn off the oven and leave them inside to warm while you finish the sauce. When ready, move to a dish.

    For the spicy red pepper sauce

    • 3 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, chopped
    • 1 teaspoon salt
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground coriander
    • 1/2 – 1 teaspoon cayenne
    • 1/4 cup slivered or sliced almonds
    • 1/4 cup white wine
    • 1/4 cup water
    • 2 red peppers, roasted (broil, turning, until blackened, cover in a bowl to steam, then peel and deseed)

    Meanwhile, heat olive oil on medium high and saute onion until translucent. Add chopped garlic and saute for a minute or so. Add salt, paprika, ground coriander, cayenne, and almonds, and cook, stirring, until spices are fragrant and almonds are slightly toasted. Add white wine and cook until liquid evaporates. Remove from heat and puree with the water and the red peppers. Return to heat and gently heat through.

    Pour over warm potatoes.

    For the garnish

    • pomegranate molasses (storebought, or made by reducing pomegranate juice to about 1/3 of the beginning volume)
    • mayonnaise
    • chopped parsley

    Drizzle pomegranate molasses and mayonnaise over potatoes, sprinkle with chopped parsley. Serve hot.

    Previous Pan’s Labyrinth-inspired dish: Sugared Grapes

    Also, you can hear me and my cohost Diana discuss Pan’s Labyrinth at length on our podcast, Fiction Kitchen.

  • Mawmenny

    Mawmenny

    As a lover of both medieval and desi food, I get excited when they collide, as in this dish which is basically a medieval curry. Thanks, Spice Route!

    There are lots of variations, some with chicken, beef, or mutton (or a mixture), some cooked in wine, some in almond milk, some sweetened with sugar and dates, all spiced with cinnamon and cloves. (See this recipe, which sources a few olde receipts). Some were colored red with sandalwood, most garnished with nuts.

    Because of the warm spices and the almonds, I made mine similar to a Mughlai korma, and it turned out rich, fragrant, and lovely.

    As Game of Thrones fare…

    This is the upscale version of bowls of brown – that is if better ingredients were available than stale bread, meat gristle and sewer water! When the hipster noble houses start gentrifying Flea Bottom, you can look for mawmenny establishments to start popping up for sure.

    Note: if you don’t have all the spices, or if you’d rather use beef or chicken than goat, go for it! Medieval chefs are resourceful. This recipe is very versatile, use whatever meat and at least the cinnamon and cloves and you should be good.

    Mawmenny

    • 2 pounds bone-in goat cut into 1 1/2 inch pieces (you can also use lamb, beef, or chicken)
    • 1 cup dry red wine
    • 6 cloves garlic, chopped, divided
    • salt & pepper
    • 2 1/2 medium onions
    • 2 inches ginger, peeled and chopped
    • ground spices: 1 teaspoon garam masala, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon nutmeg
    • 4 tablespoons ghee, divided (or you can use half and half butter and oil)
    • whole spices: 1 stick cinnamon, 8 cloves, 2 black cardamoms
    • 1 teaspoon sugar
    • 1/4 cup almonds, ground
    • 1/4 cup almonds, slivered

    Marinate meat in wine, 2 cloves garlic, and generously seasoned with salt and pepper, for at least an hour and ideally over night.

    Grind together onions, 4 cloves garlic, ginger, and ground spices. On medium high, heat 3 tablespoons ghee, and cook the onion mixture, stirring frequently at first and constantly at the end, until liquid has evaporated and the mixture has darkened in color. Crank the heat up to high and add whole spices and the meat (along with the marinade), and cook, stirring, until liquid has mostly evaporated and meat is sealed, being careful not to burn. Add sugar, ground almonds and water to just cover, bring to a boil and lower to a simmer. Cover and simmer, stirring occasionally, until meat is very soft, 2-2 1/2 hours (will be less for chicken, only 20-30 minutes).

    Meanwhile, in a small pan, heat a tablespoon of ghee and fry the slivered almonds, stirring gently, until golden. Remove to a paper towel-lined plate.

    When meat is ready, remove cover, raise heat and thicken up the sauce, stirring frequently. When it’s thick enough, garnish with almonds and serve hot with bread.

    From Game of Thrones menu Queen in the North

  • Jerk Marinade

    Jerk Marinade

    That spinach leaf is to mark the spicy plate!

    Grill season has arrived, and one of the first things I was excited to make was jerk chicken – fresh, flavorful, and charred to perfection.

    I have one recipe way back in the archive that I was calling Spiced Thyme Chicken because I had a fear of claiming authenticity when it’s not (here is a cool article on Serious Eats about real authentic Jamaican jerk chicken). However, I’ve come around to the opinion that it’s ok to adapt classic recipes to your kitchen, especially if that means you can make it more often! Besides, I’m always amazed at similarities between certain cuisines; it was easy to construct this Caribbean marinade from ingredients I already had in my desi spice cabinet.

    The biggest change was using ajwain (carom) seeds in place of the typical thyme. I love using fresh thyme but it’s not a staple in my kitchen, whereas ajwain seeds are just because they store easily, and it’s a similar flavor so why not? Other than that, cloves, allspice, ginger, garlic and lime are ubiquitous in both cuisines, so this really isn’t that far off. I didn’t realize green onions were a must until I read that article afterwards, so will probably incorporate next time. I used paprika and a pinch of turmeric for a little flavor and color, and the fruitiness of apple cider vinegar, and that’s totally allowed because jerk marinade is one of those things with a hundred secret house recipes.

    We used this for chicken breasts (this makes enough for 6 or so), but you could use it for all kinds and cuts of meat, fish and veggies too!

    Jerk Marinade

    • 1 teaspoon ajwain (carom) seeds (alternately, you could use a few sprigs fresh thyme or a teaspoon dried thyme)
    • 2 teaspoons cumin seeds
    • 1 teaspoon coriander seeds
    • 6 cloves
    • 6 allspice berries
    • 2 teaspoons paprika
    • 2 teaspoons red chili powder (because kiddies, we divided the chicken breasts 3 and 3 and added 1 teaspoon to the grown-up’s portion)
    • 1/2 teaspoon turmeric
    • generous pinch black pepper
    • 2 teaspoons salt
    • 1 inch ginger, peeled and grated
    • 3 garlic cloves, peeled and grated
    • 3 tablespoons apple cider vinegar
    • 2 teaspoons sugar
    • juice of half a lime
    • 3 tablespoons olive oil

    Heat a dry pan on medium heat. Gently toast the ajwain seeds, cumin seeds, coriander seeds, cloves, and allspice. When they become fragrant, remove from heat and grind in a spice grinder.

    Whisk together fresh ground spices with paprika, red chili, turmeric, black pepper, ginger, salt garlic, apple cider vinegar, sugar, and lime juice. Pour olive oil in a stream while continuously whisking.

    Use as a marinade for chicken, beef, fish or veggies, ideally to grill!

    The fresh, bright flavor goes awesome with the nutty creaminess of Hara Masala Coconut Rice.

  • Tomato Rice Soup

    Tomato Rice Soup

    This month’s MENA Cooking Club is hosted by Evelyne of Cheap Ethnic Eatz. This month’s country was Jordan, and the recipe I chose was Jordanian Tomato and Rice Soup – although it veered into desi territory as I used ghee since I have a fresh made batch, and I ended up adding a few more spices (I opened up the cabinet for a cinnamon stick and…well, you know how it goes).

    This soup is warm and wintry: spiced tomato broth thickened with basmati rice, and it’s completely simple, made from ingredients I mostly have on hand – which is great, because we are having a streak of frigid weather (how do you Canadians/Chicagoans/etc. do it?!) and I am happy warm and cozy over the stove and refuse to venture out for procurement. We are out of coffee, my life blood, that’s how much I don’t want to go to the store.

    Anyway, the kids loved it and so did I, so thank you Evelyne for the lovely suggestion!

    Tomato Rice Soup

    • 1/3 cup basmatic rice
    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 2-3 garlic cloves, grated
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon garam masala
    • 1/2 teaspoon turmeric
    • red chili (just a pinch because kids…you can add a little more if you like)
    • 4 roma tomatoes, chopped
    • salt
    • limes for serving

    Rinse the basmati rice well and soak as you prepare the rest.

    Heat ghee on medium high in a heavy-bottomed pot, and saute onions until they are beginning to turn golden. Add garlic and saute a minute or two, being careful not to burn, then add cumin, paprika, garam masala, turmeric and red chili and saute for a minute. Add tomatoes and a good couple pinches of salt and cook until they are well broken down and most of the liquid has evaporated, about 10 minutes.

    Add about 6 cups of water, scraping the bottom of the pot and stirring well, and bring to a boil. Reduce to a simmer and simmer, covered, for 20 minutes.

    Bring back to a boil and add rice. Keep at a high simmer for about 15 minutes, gently stirring often. Add more water if necessary (I didn’t need to).

    Lower the heat, adjust seasoning if necessary (another pinch or two of salt), and serve brightened up with limes.

  • Pumpkin Quesadillas

    Pumpkin Quesadillas

    For the last several years, it’s been a tradition to make pumpkin quesadillas on Halloween – they’re easy, the kids love them, and they go great with Beetroot Chili (or any chili for that matter).

    Pumpkin Quesadillas

    • 4 oz cheddar cheese, or a mix of cheddar and jack, grated
    • 1/4 cup pumpkin puree
    • 1/2 tsp garam masala (or a mix of cumin and cinnamon)
    • 1/2 tsp paprika
    • good pinch cayenne
    • salt & pepper to taste
    • small corn tortillas

    Heat a pan or griddle over medium high heat – I use my tawa 🙂

    Combine cheese, pumpkin, and spices and mix well. Spread a smallish amount over a tortilla and top with another, cook on both sides, flipping, until toasty and brown. Allow to cool slightly then slice in quadrants, serve with salsa/sour cream/chili.

  • 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.