Knife Sharpening

I used the paper test (slicing through a suspended sheet of paper) to see which knives might need sharpening. One particularly troublesome blade (not mine, fortunately) caught on the paper and ripped it. Closer inspection revealed some nicks in the edge, so I whipped out my Chef's Choice Diamond Hone 314 sharpening station (thanks, Mom and Dad!) and set to work.

(Before) A ragged edge: the stuff of nightmares!

After a few slow strokes through each side of the "Stage One" sharpener, the mountain range had been reduced to foothills:

(During) Still noticeable, but significantly improved

"Stage Two" restored a clean edge to the blade:

(After) Ready for action!

Five minutes well spent :)

Apples

Every Fall, we see lots of different apples. Every Fall, I have to figure out anew which varieties I like.  Here's what we tried in 2015:

• Macouns. I told Patrick that I wanted a tangy apple, tangy being the word they use for tart. Tangy, yes, but also mealy, mushy. Helen noted the lovely flavor and tough skin, but didn't mind the soft flesh, which she found soft rather than mushy. 11/15

NAAN 

(adapted from Meera Shodhu, NYT Magazine) 

This is really, really lovely and is wonderful to accompany any curry or stew. Easy and tasty.  Once you make your own, you'll never want to buy commercial naan again!

Prep and Cooking time:  90 minutes (including raising time)
Serves: 4-6 servings
Utensils:  Large mixing bowl, measuring spoons, cutting board, skillet, spatula

INGREDIENTS
4 cups all-purpose flour or 500 grams
2 Tbsp neutral oil, like canola, plus 1 tsp more
4 Tbsp whole-milk yogurt (non-fat works too)
1 packet of active dried yeast, or 7 grams
2 tsp sugar
2 tsp kosher salt
1 level tsp baking powder
1 cup whole milk, warmed (2% is good too)

PROCESS
1.  Put flour into large mixing bowl.  Make a well in the middle.
2.  Add 2 Tbsp oil, yogurt, yeast, sugar salt and baking powder.
3.  Use your fingers to combine ingredients until they resemble crumbs.
4.  Add warm milk in splashes (small amounts), mixing until it comes together in a dough.
5.  Put dough on a clean, well-floured cutting board.  It will be sticky. 
6. Flour your hands well and knead dough for 5 minutes or so, then scrape off your hands and knead again, making it into a round ball.
7.  Rub a tsp of oil over exterior of the dough, and place in clean, oiled mixing bowl.
8.  Cover with dish towel.  Place in warm spot to rise for 60 minutes or until doubled in size.
9.  Using knife, divide dough into 12 pieces.
10. Take each piece, roll into ball, and flatten between your palms.  Lightly dust dough with flour and roll each piece into oval about 5"x8".  (At this point you can refrigerate dough balls or flats for a few hours or until ready to use)

11. When ready to cook, place large saute pan over medium-high heat and allow to get hot. (cast iron is very good to use)
12. When hot, cook one naan in it for 30-40 seconds on one side, or until it begins to bubble.
13.  Use spatula to flip over and cook other side for about 30 seconds making sure it doesn't burn.
14.  Flip naan one more time and press on it lightly with spatula for 10-15 seconds. 
15.  Remove cooked naan to warm platter and keep in low oven or wrap in foil.
16. Repeat and until all naan is cooked.  Cooked naan freezes well. 

NOTES:  The dough can be made ahead and refrigerated overnight.  Make sure you bring it back to close to room temp before you put it in the not skillet.  No fat is needed to cook the naan, but ghee or butter is nice to warm it in just before you serve it.  We also like to sprinkle the naan with little black poppy seeds.

Chicken Curry (w/o Coconut milk)

(adapted from Meera Sodha in NYT Magazine)

This dish is lighter than most curries and very flavorful.  Eggplant can be substituted for chicken. Dish improves in flavor the next day.  It is pretty and flavorful.    Great with homemade Naan (see recipe).
 
Prep Time: approx 25 minutes for all ingredients
Total Time:  60 minutes
Serves:  4 
Utensils:  Large deep pot or dutch oven with lid, chef knife, measuring spoons.

INGREDIENTS
2 Tbsp unsalted butter or ghee
1 Tbsp neutral oil, like canola
1 tsp cumin seeds
2 cinnamon sticks approx. 2 inches long
2 large white or yellow onions, peeled and finely chopped
1   2 1/2 inch piece of ginger peeled and grated or minced
6 cloves of garlic, peeled and crushd
2 green cayenne or jalapeno peppers, stemmed seeded and cut into half-moons (optional) 
salt to taste
3/4 cup plus 2 Tbsp pureed or diced tomatoes 
2 Tbsp tomato paste
11/2 tsps ground cumin
1/2 tsp ground turmeric
3 Tbsps whole-milk yogurt, plus 1 cup to serve with the meal
13/4 -2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks 
3 Tbsp slivered almonds
1 tsp garam masala
pinch ground cayenne pepper or to taste 

PROCESS
1.  Melt butter/ghee in the oil in a large dutch oven or pot, over medium heat.
2.  When hot and shimmering, add cumin seeds and cinnamon sticks.  Cook for one minute stirring often so doesn't burn.
3. Add onions. Lower heat slightly, cook, until golden, approx. 15-20 minutes
4. Put ginger, garlic and peppers (if using) in mortar and pestle with pinch of salt, and smash into coarse paste.  (You can also do this on a cutting board with a knife or dice ginger,garlic and peppers). 
5. Add paste to the onions and cook for 2 minutes or so.
6.  Pour in tomatoes and stir.  Cook for 2-3 minutes.
7.  Add tomato paste, ground cumin, ground turmeric and a little more salt and stir to combine
8. Add yogurt slowly and whisk it into the sauce.  It may be quite think. 
9. When begins to bubble add the chicken, lower heat, put lid on and allow to cook gently for 30 minutes or until chicken is cooked through.  Should be slow bubbles, not active boiling.
10. Finally, add almonds, garam masala, along with a pinch of cayenne, and cook for 5 minutes more.  

Serve with brown or white basmati rice, and/or naan, and the additional yogurt

NOTES: Best to prepare all ingredients before you start cooking since cook times are short.   I like to buy the less expensive chicken thighs and use the skin and bones for a nice broth (which can cook in another pot alongside the curry).  The spices are all pretty standard and available at most Indian or mid-eastern grocery stores.  If your spices are old or not pungent, add a little more.

CAULIFLOWER WITH CURRY BUTTER

(adapted from NYT David Tanis)

Prep Time:  20 minutes
Cook Time:  10 minutes
Serves: 6-8 as a side dish
Cooking Utensils Needed:  large bowl, small pan, paring knife, slotted spoon, large saucepan, large strainer or colander with small holes

INGREDIENTS
3 pds cauliflower*
4 Tbsp butter
1/2 tsp turmeric
1/8 tsp cayenne
1/4 tsp black pepper
1/8 tsp nutmeg
1/8 tsp cloves (ground)
2  tsp grated fresh ginger or 1/2 tsp dry ginger
2 Tbsp snipped chives
1 Tbsp fresh lime juice, or to taste

*To enrich dish, add 2-3 cups of frozen peas, defrosted and warmed in microwave for 2 minutes. You could also defrost/warm peas in the same water you are cooking the cauliflower in.  Other small pretty green veggies like green beans cut bite-size could be added too.   Add more spices than recipe calls for your spices aren't too fresh (except for the cayenne!) or if you enrich the recipe with other vegetables.

PROCESS
1. Bring a large pot of water to a boil.  
2. Using a paring knife, cut the cauliflower into tiny florets, as small as possible. You will have about 8 cups.
3. In small batches, cook the florets for 1-2 minutes, so still firm. Remove with slotted spoon, drain well in strainer placed over a bowl or pan, and place florets on towels, let cool.
4. Melt butter in small pan and stir in spices.
5. Put cauliflower in large bowl, season slightly with salt.
6. Drizzle butter/spice sauce over it, toss gently, and put in oven-proof serving dish
7. Before serving, heat in 400-degree oven for 10 minutes. (optional if serving right away)
8. Sprinkle with chives and lime juice.

NOTE:
This is a very tasty and pretty dish.  Wonderful with chicken or any meat or strong fish (like bluefish). Spices are crucial for good taste.  Chives are more decorative than a taste boost.  Lime juice is nice, lemon could be used too.  To reconsitute this dish (after a couple of days in the fridge, add a little ginger and clove or nutmeg.  Lime or lemon juice too.

Roast DELICATA SQUASH (or Butternut)

An original recipe by Helen and Isaiah Jackson

Prep Time: 10-15 minutes
Cook Time: 25-35 minutes
Cooking Utensils:  Chef's or other very sharp larger kitchen knife,melon baller or teaspoon, bowl, parchment paper or foil, baking pan or dish
Serves:  4-6 depending on size of squash

INGREDIENTS
1-2 small to medium size delicata squash (medium equals size of your two fists together)  Butternut should be small if you don't want to peel it.  
1-2 Tbsp olive oil
Pinch or two of  sea salt and pepper

PROCESS
 Heat oven to 425.
1.  Wash and dry the squash removing any blemishes or scars on the skin. Do not peel.

2.  Leaving the squash whole,cut off the end where the vine was attached, and  slice the squash into approximately 1/2 inch rings. Cut rings in 1/2 or 1/3rds ( if large)   Using a melon baller, teaspoon or sharp small knife, remove all seeds (the stringy part will melt in the  roasting process)

3. Toss squash rings in oil and s&p and place on roasting pan, flesh side down on the parchment paper on foil.(this is important as you want the squash flesh to brown)

4. About 1/2 way through the roasting process, check the squash carefully lifting a few pieces to see if they are browning properly.  When browned nicely, turn the pieces over using tongs or a lifter so as not to break the pieces in two or mush them. Return to oven.

5. Brown the other sides of the squash (this will only take 5-7 minutes).

Squash is done when it is soft, is somewhat caramelized, and smells slightly sweet.

NOTE:  The squash doesn't take very long to cook, but the browning process is important as it adds a lot of flavor and color to the dish.  It's OK if it gets really dark brown, that's just the sugar converting to a more liquid state.  Just watch so that it doesn't burn.

This is a wonderful complement to any meal.  This dish can be prepared earlier in the day, or the day before.
  
   

Leeks with Yogurt, Dill and Sumac

LEEKS with Yogurt, Dill and Sumac

(adapted from NYT )

Simple, tasty, easy and pretty.  Should be served warm or room temperature.  The dressing is fabulous and could be used on any number of other vegetables or meat.

Prep Time:  15 minutes

Cook Time: 6-8 minutes

Serves: 4

INGREDIENTS

6   leeks, trimmed, outer leaves discarded and light green and white parts cut into 1 ½ in pieces and rinsed in a colander. (If leeks are fat, cut into 1 inch pieces)

½ lemon, juice only

1/3 cup extra-virgin olive oil

S&P

1/3 cup Greek yogurt

2 cloves garlic, crushed with a pinch of salt to form paste (minced is just fine too)

1 TBSP chopped dill  (use more if dill isn’t really fragrant)

2 tsp Dijon mustard

½ tsp ground sumac

PROCESS

1. Place steamer basket or colander in large lidded pot will water (make sure water doesn’t touch bottom of steamer).  Bring water to a boil, place leeks in steamer, cover and steam until tender 6 minutes.

2. Transfer steamed leeks to clean towel and gently pat dry.  Immediately place leeks in a bowl, and while hot, stir in lemon juice and ½ of the oil

3. In another bowl, whisk or stir yogurt, garlic, remaining oil, dill, mustard and more lemon juice if you have it.  (if not use a little white vinegar). 

If sauce is too thick, think by stirring in water, milk or buttermilk

Serve with sauce on top of leeks or as a separate condiment.

White Bean, Sage and Tomato Soup

White Beans with Sage and Tomatoes

(from SweetBasil, Garlic Tomatoes and Chives by Diana Shaw, page 76)

A pretty soup and is a great supper or lunch.

Prep Time:  20 minutes if using canned items and adding other vegetables that need prepped.

Cooking time: 15 minutes. Depends on if using fresh ingredients or canned ones.

Serves: 4 (modestly)

Cooking utensils:  medium soup pot, can opener.  

INGREDIENTS

3 cups water or broth (I strongly suggest chicken or vegetable broth)

1 cup dry white beans, soaked for 6 hours or one 14 ounce can of white beans (any size bean)

¼ cup extra virgin olive oil

4 cloves garlic, crushed

2 pounds of ripe tomatoes, peeled, seeded, drained and chopped, or 2 cups canned Italian tomatoes, drained and chopped

Big handful of fresh sage, coarsely chopped (dried sage is OK too, just use lots)

S&P to taste

PROCESS

1. If using dried beans, bring water/broth to boil and cook beans until soft but not mushy (approx 50 min)

2. Saute garlic in soup pot in olive oil until starts to brown. Remove and chop garlic. 

3. Return garlic to pan and add tomatoes, and sage to the oil, cooking about 5-6 minutes, stirring occasionally.  (If you have a cheese heel, add it now)

4. Add any other cooked vegetable and blend in (I suggest cooked kale or green beans)

5. Add beans to tomato mixture. Season with S&P and serve at hot or at room temperature.

NOTES

I have adapted this soup and added kale, garlic, and cheese rinds.  The broth is important and should be a fairly strong chicken or vegetable.  Watch out for too much salt.

I have used canned beans and canned tomatoes and still had a good soup.  The broth is key.  You can also add a cheese heel or a little bit of white vinegar to bring out the flavor.

Eggplant and vegetable Caponata

Classic Caponata From Southeastern Sicily

Adapted from Rosalba Lo Greco of Case del Feudo, Siracusa, Italy

Select eggplants that are a deep dark purple-to-black color, with glossy skin and a hefty feel. So-called italian eggplants, which are longer and more slender than the classic variety, work well. When cut open, the insides should be a uniform creamy color; if the flesh is streaked with brown and the seeds are blackened, toss it on the compost heap. 

Serves: 6

Total Time: 1½ hours

Cooking Utensils:  colander, baking sheet, parchment paper, small bowl, medium skillet, small saucepan

INGREDIENTS

2 pounds black-skinned eggplant, cut into 1½-inch cubes

Salt

1 medium red bell pepper

9 Tbsp extra-virgin olive oil

¼ cup red or white wine vinegar

2 tsp sugar

1 large garlic clove, thinly sliced, plus 2 large cloves, crushed

½ pound red onions, thinly sliced

2 medium carrots, thinly sliced into rounds

½ cup thinly sliced celery half-moons

15 pitted green olives, coarsely chopped (you can usually find these at the deli counter)

1 (16-ounce) can tomatoes, drained

2 Tbsp thinly sliced fresh basil, plus more to taste

⅓ cup coarsely chopped toasted almonds

⅓ cup grated unsweetened chocolate (optional)

PROCESS

1. In a colander, toss eggplant with several tablespoons of salt. Place colander in sink and let sit 30 minutes, allowing juices to drain. Rinse eggplant under water, then blot dry with a paper towel. Set aside.  This takes about 12-15 minutes.

2. Meanwhile, roast red peppers: Set pepper directly over a gas flame or under a broiler, turning with tongs, until blackened and blistered all over, then place inside a paper bag. Let rest 30 minutes, then remove pepper from bag. Rub off blackened skin, slice flesh into thin strips, removing and discarding seeds and white inner membranes.

3. Heat oven to 425 degrees. Toss eggplant with 4 Tbsp oil and spread out on a baking sheet lined with parchment paper. Roast eggplant, turning once, until crisp and golden, 30 minutes. Remove from oven and set aside.

4. In a small bowl, combine vinegar and sugar, and set aside to let sugar dissolve.

5. In a large skillet over low heat, sauté sliced garlic, onions and carrots in 3 Tbsp oil, stirring frequently, until onions are soft and carrots are cooked through, about 20 minutes. (try not to let onions brown.) Stir in pepper strips, celery and olives, and continue cooking gently over low heat until celery just barely cooks, about 2 minutes.

6. Meanwhile, make tomato sauce: In small saucepan over low heat, sauté crushed garlic in 2 Tbsp oil until garlic has softened. Stir in drained tomatoes and continue cooking, stirring occasionally, until tomatoes become a thick sauce, about 20 minutes.

7. Stir in reserved vinegar-sugar mixture.

8. Stir tomato sauce into sautéed vegetables.

9. Gently fold in roasted eggplant, being careful not to smash vegetables.

10. Remove from heat and stir in basil. Let rest, covered, several hours to allow flavors to meld.

NOTES:
Caponata can be made up to one week in advance. Store in refrigerator and bring to room temperature before serving. Just before serving, garnish with almonds and chocolate, if using.

Ratatouille, Greek Style

GREEK BAKED VEGETABLES (Briam)

(adapted from Martha Rose Shulman, NYT)

This is a Greek version of ratatouille.  It is vegan and easy to make, and cutting veggies goes much faster if there are two cooks! All veggies can be prepped a day or hours ahead except potatoes.  Onions can be precooked too. 

Prep Time: 1 hours

Cooking Time: 2 hours

Yield: 8 to 10 servings

Cooking Utensils:  medium deep baking dish (small lasagna pan or 10 inch cast iron skillet can work) mixing bowl, chef’s knife, large skillet, paper towels (for drying eggplant), aluminum foil or lid for baking dish

Ingredients

• 1 medium eggplant  
• 2 medium red onions
• 4 large garlic cloves
• 1 ½ pounds potatoes any size, scrubbed, peeled if desired
• 1 ½ pounds zucchini
• 2 large bell peppers, seeded
• ⅓ to ⅔ cup extra virgin olive oil, to taste
• 2 pounds tomatoes, seeded and chopped, or a 28-ounce can, drained
• Salt & Black pepper
• ½ to 1 pound small okra, ends trimmed, (optional)
• ¼ -1/3 cup chopped flat-leaf parsley
• 4-6 Tbsp chopped marjoram or oregano, or 4 teaspoons dried

Preparation

1. If eggplant is thin and long, slice about 1/4-inch thick. If it’s fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes, then press excess water from eggplant using paper towels.
2.  Thinly slice onions and mince garlic. 
3.  Slice potatoes, zucchini and peppers into 1/4-inch-thick pieces. 
4.  Heat the oven to 375 degrees. 
5.  Heat 2 Tbsp of olive oil over medium heat in medium heavy skillet. Add onions. Stir often,
until tender and translucent, about 8 minutes. Add pinch of salt and stir in garlic. Cook for
another minute or two, until fragrant. 
6.   Lightly oil a deep earthenware baking dish or a heavy Dutch oven. 
7.   Put tomatoes in a bowl. Season with salt and pepper. Stir in remaining olive oil. 

Assembly

1.   Spread a thin layer of tomatoes in the baking dish or Dutch oven

2.   Layer with1/3 of the onions and garlic.

3.   Layer with 1/2 the potato slices

4.   Layer 1/2 of zucchini slices and season

5.   Layer with 1/2 of eggplant,

6.   Layer 1/2 of peppers and 1/2 the okra, (if using).

7.   Sprinkle on 1/2 of parsley, about 1/3 of the marjoram or oregano and some pepper.

8.   Layer another 1/3 of the onions 

9.   Layer 1/2 of remaining tomatoes. Sprinkle 1/2 of remaining marjoram or oregano.

10. Repeat layers with remaining vegetables.ending with layer of onions topped with
remaining tomatoes.

11.  Sprinkle with remaining herbs.

12.  **Pour juice from (canned) tomatoes over the mixture.

Cover with foil or lid. Bake for 1 1/2 hours. Gently press vegetables down into juice. Bake another 30 minutes, or until all vegetables are thoroughly tender. Cool until warm and serve, or refrigerate overnight and reheat.

**NOTE: If there is too much liquid or it’s watery, strain in a colander over a bowl, pour into skillet or pan, and reduce the juices over medium-high heat (place a flame tamer over the burner if you’re using the earthenware dish). It may take 10-12 minutes to reduce juices to a syrup but it is well worth the effort as it really concentrates the flavor or the dish. Pour syrupy juices over the vegetables.