Month: September 2009

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Muhammara (Pomegranate Walnut Paste)


Jews traditionally eat pomegranates at the time of the Jewish New Year, Rosh HaShanah. The many seeds of the fruit are said to symbolize the 613 commandments of the Torah, and so the pomegranate has been a symbol of righteousness in Jewish tradition since ancient times. The many seeds also symbolize fertility and plenty. To health-conscious Americans, pomegranates also represent an anti-oxidant bonanza. For everyone with a Mediterranean-inspired palate, pomegranates are simply delicious.

I discovered muhammara in Claudia Roden’s seminal cookbook, The New Book of Middle Eastern Food. Upon further exploration, I was delighted to learn that muhammara originated in Aleppo, a city in Northern Syria whose richly flavored Arab, Armenian, Turkish, and Jewish-inspired cuisine is renowned throughout the Middle East. One of the highlights of my summer was introducing some Jordanian friends to the delicious part of their culture that is muhammara. I hope you, too, will share many special moments over this simple yet exotic dish.

Pomegranate molasses can be found at Whole Foods, at Middle Eastern groceries, and at kosher markets catering to an Israeli or Sephardi/Mizrachi clientele. It usually comes in glass bottles. It is also marketed as pomegranate syrup or concentrate.

Consider serving muhammara as part of a larger mezze spread, with plates of hummus and baba ganouj and some toasted pita as an appetizer or a light meal. Maybe throw in a plate of olives. And don’t forget the za’atar. Alternatively try muhammara as a condiment for grilled veggies.

Adapted from Claudia Roden’s The New Book of Middle Eastern Cuisine.
Time: 10 minutes
Serves: 6-8

1 1/4 C shelled walnuts
2 T tomato paste
1 slice lightly toasted crustless whole wheat bread
2 T pomegranate molasses
1/2 C EVOO
1 t red pepper flakes or a pinch of ground chili
1 t cumin
2 t sugar
salt to taste

Whir all ingredients in a food processor or blender until they form a rough-textured paste. Enjoy.

Posted on

Muhammara (Pomegranate Walnut Paste)


Jews traditionally eat pomegranates at the time of the Jewish New Year, Rosh HaShanah. The many seeds of the fruit are said to symbolize the 613 commandments of the Torah, and so the pomegranate has been a symbol of righteousness in Jewish tradition since ancient times. The many seeds also symbolize fertility and plenty. To health-conscious Americans, pomegranates also represent an anti-oxidant bonanza. For everyone with a Mediterranean-inspired palate, pomegranates are simply delicious.

I discovered muhammara in Claudia Roden’s seminal cookbook, The New Book of Middle Eastern Food. Upon further exploration, I was delighted to learn that muhammara originated in Aleppo, a city in Northern Syria whose richly flavored Arab, Armenian, Turkish, and Jewish-inspired cuisine is renowned throughout the Middle East. One of the highlights of my summer was introducing some Jordanian friends to the delicious part of their culture that is muhammara. I hope you, too, will share many special moments over this simple yet exotic dish.

Pomegranate molasses can be found at Whole Foods, at Middle Eastern groceries, and at kosher markets catering to an Israeli or Sephardi/Mizrachi clientele. It usually comes in glass bottles. It is also marketed as pomegranate syrup or concentrate.

Consider serving muhammara as part of a larger mezze spread, with plates of hummus and baba ganouj and some toasted pita as an appetizer or a light meal. Maybe throw in a plate of olives. And don’t forget the za’atar. Alternatively try muhammara as a condiment for grilled veggies.

Adapted from Claudia Roden’s The New Book of Middle Eastern Cuisine.
Time: 10 minutes
Serves: 6-8

1 1/4 C shelled walnuts
2 T tomato paste
1 slice lightly toasted crustless whole wheat bread
2 T pomegranate molasses
1/2 C EVOO
1 t red pepper flakes or a pinch of ground chili
1 t cumin
2 t sugar
salt to taste

Whir all ingredients in a food processor or blender until they form a rough-textured paste. Enjoy.

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Roast Chicken with [Saffron/Herb/Spice], Onions, Parsley, and Mint

Succulent juicy chicken, perfectly flavored, with a clean Spring-y sauce for any season.

I brought back an enormous bag of saffron from the Middle East, and I’ve been using it liberally in my cooking. If saffron isn’t in your pantry or your budget, try pepper flakes, crushed fennel seeds, lemon peel, rosemary . . . experiment!

Tip: My chickens arrive with the neck still attached. Remove the neck, place in a saucepan, heat on high until sizzling (no added fat needed), fill with water, bring to a boil, and simmer while you’re doing everything else. Voila, stock! Use as needed in the recipe, and freeze the leftovers for next time.

Time: ~1:15; most of which is not work time.
Serves: 4

Ingredients:
1 whole 3-4lb chicken
2 handfuls parsley, coarsely chopped
1 handful mint, coarsely chopped
1 T olive oil
2 T margarine or butter (or more olive oil in a pinch)
1 pinch saffron (or other herb)
2 medium onions, thinly sliced
Juice of 1 lemon
4 cloves garlic, minced
~1 c stock or water
salt and pepper

1) Preheat oven to 500 degrees
2) Mix juice of 1/2 lemon, about 1/2 c herbs (ballpark), 1/2 the garlic, salt, and pepper. Rub all over the chicken, over and under the skin. Place breast side down on a roasting rack in a roasting pan and begin roasting. If you don’t have a roasting rack, make a thick ring of tin foil and set the bird on that. The key is to keep it out of its own juices so it doesn’t get soggy.
3) In a medium skillet over medium heat, swirl olive oil and margarine. Add onions and saffron cook until onions are softened (~10 minute). Reserve ~2T herbs for garish. Stir in remaining garlic and herbs and ~1/2 c stock. Keep ready on low heat.
4) After 20 minutes, baste chicken with skillet mixture, turn breast side up, and baste again. Roast 8 more minutes and baste again. When breast begins to brown, turn heat down to 325 degrees, baste, and roast until instant-read thermometer in the thickest part of the thigh reads 160 degrees. This should take about an hour of total roasting time.
5) Remove chicken from oven and let rest for 5 minutes before carving for maximum juiciness. Garnish with remaining 2T herbs.
6) Remove sauce from heat. Add juice of 1/2 lemon and additional chicken stock as needed. Serve with chicken.
7) Dine and sigh with contentment.

Posted on

Roast Chicken with [Saffron/Herb/Spice], Onions, Parsley, and Mint

Succulent juicy chicken, perfectly flavored, with a clean Spring-y sauce for any season.

I brought back an enormous bag of saffron from the Middle East, and I’ve been using it liberally in my cooking. If saffron isn’t in your pantry or your budget, try pepper flakes, crushed fennel seeds, lemon peel, rosemary . . . experiment!

Tip: My chickens arrive with the neck still attached. Remove the neck, place in a saucepan, heat on high until sizzling (no added fat needed), fill with water, bring to a boil, and simmer while you’re doing everything else. Voila, stock! Use as needed in the recipe, and freeze the leftovers for next time.

Time: ~1:15; most of which is not work time.
Serves: 4

Ingredients:
1 whole 3-4lb chicken
2 handfuls parsley, coarsely chopped
1 handful mint, coarsely chopped
1 T olive oil
2 T margarine or butter (or more olive oil in a pinch)
1 pinch saffron (or other herb)
2 medium onions, thinly sliced
Juice of 1 lemon
4 cloves garlic, minced
~1 c stock or water
salt and pepper

1) Preheat oven to 500 degrees
2) Mix juice of 1/2 lemon, about 1/2 c herbs (ballpark), 1/2 the garlic, salt, and pepper. Rub all over the chicken, over and under the skin. Place breast side down on a roasting rack in a roasting pan and begin roasting. If you don’t have a roasting rack, make a thick ring of tin foil and set the bird on that. The key is to keep it out of its own juices so it doesn’t get soggy.
3) In a medium skillet over medium heat, swirl olive oil and margarine. Add onions and saffron cook until onions are softened (~10 minute). Reserve ~2T herbs for garish. Stir in remaining garlic and herbs and ~1/2 c stock. Keep ready on low heat.
4) After 20 minutes, baste chicken with skillet mixture, turn breast side up, and baste again. Roast 8 more minutes and baste again. When breast begins to brown, turn heat down to 325 degrees, baste, and roast until instant-read thermometer in the thickest part of the thigh reads 160 degrees. This should take about an hour of total roasting time.
5) Remove chicken from oven and let rest for 5 minutes before carving for maximum juiciness. Garnish with remaining 2T herbs.
6) Remove sauce from heat. Add juice of 1/2 lemon and additional chicken stock as needed. Serve with chicken.
7) Dine and sigh with contentment.

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Japanese Roasted Vegetable and Wild Rice Salad with Miso-Apple-Wasabi Glaze

Since I returned from the Middle East, I’ve been living off of my local farmers’ market. I love the sights and sounds of farmers talking excitedly and knowledgeably about their colorful and juicy wares and shoppers exchanging recipes as they buy. I’ve been bringing a friend along, who informs me yesterday that she has been a vegetarian all fall since I’ve introduced her to our local veggies. I guess my enthusiasm for fresh produce is contagious!

Last week I cooked up all the fresh produce left in my fridge — white and purple eggplants, green peppers, divine giant shiitake mushrooms — and brought it to 2 Rosh HaShanah dinners and a lunch, satisfying two very happy familes and at least one very discriminating 7-year-old.

This recipe draws heavily from Mollie Katzen’s “Grilled Eggplant and Portobello Mushrooms with Miso-Apple-Wasabi Glaze” from The Vegetable Dishes I Can’t Live Without. This recipe is very flexible — try the glaze with whatever veggies you have on hand, or with tofu, seitan, or tempeh. The glaze will keep in the fridge, tightly covered, for up to a week. Wild rice is high in protein and fiber, and a great source of potassium, phospohorus, thiamine, riboflavin, and niacin.

Serves: 8 (easily halved or multiplied)
Time: 45-60 minutes (plus rice-cooking time. Be aware that most time is spent chopping veggies, so add or substitute accordingly.)

Ingredients:

Rice:
2 C wild rice
1 C brown rice
salt
1T EVOO or butter/margarine

Veggies:
2 large or 3 medium eggplants, unpeeled, cut into 3/4″ half-rounds or quarter-rounds (depending on the size of the eggplants), salted with kosher or sea salt, and set aside.
4 large shiitake or portobello mushrooms, cut into 1″ pieces
2 green peppers, cut into 1″ chunks
canola or peanut oil

Glaze:
1 clove garlic
1/2 t fresh ginger
1/2 t prepared wasabi
4T white miso
4T apple juice

Soy Vinaigrette:
1-1.5T good soy sauce (shoyu)
1/2″ knob fresh ginger, sliced
1 large clove garlic
3 T rice or cider vinegar
1 T toasted sesame oil
1/2 C minus 1 T neutral oil, such as grapeseed or canola. EVOO will also work in a pinch.
salt and pepper to taste

1) Cook the rice with oil/butter/margarine and a sprinkling of salt, according to brown rice package directions or preferably in a rice cooker.
2) Preheat broiler, arranging rack about 4″ below heat. Line a baking tray with foil and spritz with oil or cooking spray.
3) Whisk glaze ingredients (or whir in a blender or food processor) until smooth.
4) Rinse eggplant and pat dry. Arrange eggplant, mushrooms, peppers, and/or other veggies on prepared tray. Sprinkle/spray lightly with oil and salt.
5) Broil until eggplant is golden brown, ~3-4 minutes. Watch carefully so eggplant doesn’t burn. Turn veggies and broil another 3-4 minutes. Eggplant should be dark golden brown and soft.
6) Turn veggies again and brush with glaze. Broil 2-3 minutes more. Glaze should bubble a bit and have a few golden brown spots.
7) In-between trips to the oven, make the soy vinaigrette for the rice salad. Combine all dressing ingredients in a small food processor or blender until emulsified.
8) Toss soy vinaigrette with rice. Add veggies and toss again.
9) Serve hot or at room temperature, with extra glaze, freshly ground black pepper, or alone in its delicious and fragrant solitude.

Posted on

Japanese Roasted Vegetable and Wild Rice Salad with Miso-Apple-Wasabi Glaze

Since I returned from the Middle East, I’ve been living off of my local farmers’ market. I love the sights and sounds of farmers talking excitedly and knowledgeably about their colorful and juicy wares and shoppers exchanging recipes as they buy. I’ve been bringing a friend along, who informs me yesterday that she has been a vegetarian all fall since I’ve introduced her to our local veggies. I guess my enthusiasm for fresh produce is contagious!

Last week I cooked up all the fresh produce left in my fridge — white and purple eggplants, green peppers, divine giant shiitake mushrooms — and brought it to 2 Rosh HaShanah dinners and a lunch, satisfying two very happy familes and at least one very discriminating 7-year-old.

This recipe draws heavily from Mollie Katzen’s “Grilled Eggplant and Portobello Mushrooms with Miso-Apple-Wasabi Glaze” from The Vegetable Dishes I Can’t Live Without. This recipe is very flexible — try the glaze with whatever veggies you have on hand, or with tofu, seitan, or tempeh. The glaze will keep in the fridge, tightly covered, for up to a week. Wild rice is high in protein and fiber, and a great source of potassium, phospohorus, thiamine, riboflavin, and niacin.

Serves: 8 (easily halved or multiplied)
Time: 45-60 minutes (plus rice-cooking time. Be aware that most time is spent chopping veggies, so add or substitute accordingly.)

Ingredients:

Rice:
2 C wild rice
1 C brown rice
salt
1T EVOO or butter/margarine

Veggies:
2 large or 3 medium eggplants, unpeeled, cut into 3/4″ half-rounds or quarter-rounds (depending on the size of the eggplants), salted with kosher or sea salt, and set aside.
4 large shiitake or portobello mushrooms, cut into 1″ pieces
2 green peppers, cut into 1″ chunks
canola or peanut oil

Glaze:
1 clove garlic
1/2 t fresh ginger
1/2 t prepared wasabi
4T white miso
4T apple juice

Soy Vinaigrette:
1-1.5T good soy sauce (shoyu)
1/2″ knob fresh ginger, sliced
1 large clove garlic
3 T rice or cider vinegar
1 T toasted sesame oil
1/2 C minus 1 T neutral oil, such as grapeseed or canola. EVOO will also work in a pinch.
salt and pepper to taste

1) Cook the rice with oil/butter/margarine and a sprinkling of salt, according to brown rice package directions or preferably in a rice cooker.
2) Preheat broiler, arranging rack about 4″ below heat. Line a baking tray with foil and spritz with oil or cooking spray.
3) Whisk glaze ingredients (or whir in a blender or food processor) until smooth.
4) Rinse eggplant and pat dry. Arrange eggplant, mushrooms, peppers, and/or other veggies on prepared tray. Sprinkle/spray lightly with oil and salt.
5) Broil until eggplant is golden brown, ~3-4 minutes. Watch carefully so eggplant doesn’t burn. Turn veggies and broil another 3-4 minutes. Eggplant should be dark golden brown and soft.
6) Turn veggies again and brush with glaze. Broil 2-3 minutes more. Glaze should bubble a bit and have a few golden brown spots.
7) In-between trips to the oven, make the soy vinaigrette for the rice salad. Combine all dressing ingredients in a small food processor or blender until emulsified.
8) Toss soy vinaigrette with rice. Add veggies and toss again.
9) Serve hot or at room temperature, with extra glaze, freshly ground black pepper, or alone in its delicious and fragrant solitude.