Spicy Shrimp Curry with Bell Peppers

This week it was fresh peppers, a nice collection of them, fresh green and bursting with their sweetly intoxicating flavor. I was amazingly spice adverse growing up, and by most Indian standards I think my touch is still gentle with the use of spices. Anyhow,  I loved the bell pepers because they have the fresh flavors of the green chili, without the heat. It has been a long time since I have found peppers with such amazing flavor, until of course we started growing them.

This recipe is simple but is high on the spice index.

Spicy Shrimp Curry with Bell Peppers

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes 2-3 servings

Ingredients

1/4 cup of grapeseed oil

1 small onion, very finely chopped

1 tablespoon minced ginger

1/2 teaspoon turmeric powder

1 teaspoon freshly ground pepper

1/2 teaspoon red chili powder

1 teaspoon dried fenugreek leaves

2 fresh small red tomatoes, cut into eights

1 small onion, cut into eights and separated

1 large or 2 small bell peppers cut into a dice to match the onions

1 teaspoon salt

1 pound of large shrimp, shelled and deveined

Method of Preparation

1. Heat the oil and cook the chopped onion on low heat for about 6-7 minutes, until the onion is soft and begining to turn golden.

2. Add in the ginger, turmeric, black pepper, fenugreek leaves and the tomatoes and cook for another 3-4 minutes, until the tomatoes soften and release their juices but are not mushy.

3. Add in the onions, peppers and salt and stir well and cook for another 2-3 minutes.

4. Add in the shrimp and simmer for 6 minutes until the shrimp is cooked through.

I have actually been cooking up several wonderful recipes (at least that is what we think, I have been unable to keep up posting them). I do hope I remember and can post them when I have time. More a matter of remembering how I cooked them, rather than remembering to post them. Although the later happens too!

Lalibela - Mount Kisco

Sometimes a good dining experience, is all about time and expectation. We had so been missing a good Ethopian restaurant in the Westchester area, to the point we actually ended up trekking all the way in a deep snow snow storm when we were in the Washington DC area, earlier this year to U-street area and eating Ethiopian. Now all of this changed a couple of months back with the opening of Lalibela, I remember seeing this video, a couple of months back.  Well, this Saturday, I packed the husband and we headed to Mt Kisco. Our GPS has a bad habit of stopping a good 2-3 blocks before the destitination, so when I parked he had no clue where we were heading and looked rather skeptically at Cosi across the street.

My sense of direction is rather bad, so he was sure either we were headed for a late night sandwich pick, or I had lost my way.

His expression seeing the Lalibela sign was one of pure delight, he went - "Since when did we have an Ehiopian restaurant here?".

The restaurant is small and cosy. The staff are very hospitable. We tried the Lalibella sampler, I skipped the two beed dishes in favor of lamb, the collards were lovely, have to get the recipe, misir wat and gomen (lentils and split peas respectively were all wonderful), loved the dor wat a chicken stew with boiled egg and two lamb dishes. These are all served with Injera a spongy Ethiopian bread.

We had a glass of the cabernet and the Ehiopian honey wine. The restaurant has a compact but very food friendly wine list. The bottles are well priced as well. The tiramisu that we had as the desert was nice but not expectional.

All in all, I am delighted and think Lalibela was well worth the wait. We shall be back to this beautiful little nood with cheerful yellow walls, warm wooden tables and smiling staff for many more times. Until then, I encourage you to give this place a try, that it if you have not been there before.

Chilled Carrot Soup

Weather and nature is often the mother of invention. I have generally shied away from cold soups, just for some unknown reason. Well, the NYT magazine last Sunday has a nice piece about a teenager who had launched her own CSA and a nice recipe for pink beet borcht. A nice and spicy departure from the classic recipe. This week, we ended up with 25-30 carrots in our yard, I had to adapt the recipe for carrots. Instinctively I felt that the sweet taste of the carrots would be a good substitute. I also made an interesting carrot salad that I shall post about. The carrot soup also ended up turning pale orange, I color that facinated by better half. I have to confess, this time of the year, I end up with so many fun recipes, I sometimes lose them because I do not have time to blog them. This soup actually would be nice and refreshing in the morning as well.

Chilled Carrot Soup

Prep Time: 5 minutes
Cook Time: 20 minutes
Chilling Time: 3-4 hours (note this soup improves significantly in flavor the following day)
Makes 4 servings

Ingredients

2 tablespoon olive oil
1 red onion, coarsely chopped
2-3 pods of garlic, grated
1 teaspoon of freshly grated ginger
10 carrots, peeled and sliced
1 teaspoon salt
1 teaspoon red chili powder
2 teaspoons coriander seeds
1/2 teaspoon black peppercorns
2 bay leaves
2 cups of water
2 tablespoons red wine vinegar
1 cup of drained low fat yogurt
1-2 teaspoons chopped cilantro

Method of Preparation

1. Heat the oil and add the onion, garlic and ginger and saute for about 3-4 minutes until the mixture is soft and very fragrant. Note, I do this in the base of a small pressure cooker.
2. Add in the carrots, salt, red chili powder, coriander seeds, black pepercorns, bay leaves, vinegar and water and cook under pressure for about 7 minutes.
3. Cool and remove the lid of the cooker. Discard the bay leaves.
4. Puree the mixture in a blender with the yogurt until smooth.
5. Chill for a couple of hours or overnight.
6. Serve with the cilantro.

All in a day's work

Now much as I liked the movie Julie and Julia, like everything else that tends to get attention, it also fosters stereotypes. The stereotype that I do not like, is that everyone who loves their blog has/hates their dead end day job.

Why does that have to be the case, food - loving, creating and living (OK obsessing for food) can be an amazing hobby just like anything else. True, we food bloggers tend to be a little more accessible to the public.

Well, I do not want to wax poetic about the veggies of the week, I just want to share another quick and blissful success. This week it was a fresh tender eggplant paired with a mild and sweet yellow bell pepper, tomatoes and a light touch of garlic and spices. Bliss and tenderness all in one.

Eggplant with bell peppers and tomatoes

Prep Time: 3 minutes
Cook Time 15  minutes

Serves 3-4 people

Ingredients

1/4 cup oil (olive or grape seed)
1 teaspoon roughly bruised cumin seeds
1 teaspoon grated ginger
5 pods of garlic, finely chopped
1 medium eggplant, (about 2 cups) cut into 2 inch pieces
1 teaspoon turmeric
2 yellow bell peppers, cut into 2 inch pieces
1 ripe tomato, chopped
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon freshly chopped cilantro

Method of Preparation

1, Heat the oil and add the the cumin, ginger and garlic and cook lightly until the garlic is very pale golden.
2. Add the eggplant and shake the turmeric over the eggplant and cook for about 8-9 minutes, stirring well. The eggplant lightly browns, softens and finally turns soft and moist.
2. Add in the pepper and tomatoes and cook for another 3-4 minutes, until the pepper softens and the tomato tums, soft and clings to the eggplant.
3. Mix in the salt and red pepper flakes and stir well and cook for a minute.
4. Stir in the cilantro and serve.

BTW, my secret dream might not be to be Julia Child, but I have my own dream, where my children are civilized and I have an unlimited budget to remodel my house. I would start with a dinnette for my kitchen. Yes, even before the dining room, the kitchen is my priority.

Pasta Tonight!

Well, this week begins a new adventure - big city, new job. A little apprehensive as one might imagine, it takes a little time to get used to a new rountine. Normally, I would be savoring my lunchtimes, but for starters there is a lot to get used to. For obvious reasons, I do try to minimize the length of the work day. I have two eager people waiting for me at the end of the day.

The transition has been difficult for them, so like all good mothers I am trying to bribe my way out of it. They get to pick a treat, every weekend and this week on Friday it is going to be silly bandz.

Last evening I made a quick and easy pasta, baked and nice and comforting. While it might seem that baking is a bit of an odd thing to do when I am complaining about the heat, the other side of the game however is to get something done nice and quick.

Seasonal Pasta with 2 cheeses

Prep Time: 5 minutes
Cook Time 25 minutes
Serves 4

Ingredients

1/2 package medium shells
3/4 cup skim ricotta cheese
1.5 cups of chopped greens (I used fresh beet greens)
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon black pepper
1 tomato diced
1/2 grated fontina cheese

Method of Preparation

1. Cook the shell according to the directions on the package.
2. Pre-heat the oven to 400 degrees.
3. Place the ricotta cheese and the green in a food processor and process until smooth.
4. Mix in the salt, nutmeg, black pepper and tomatoes with the shells and place in a greased baking dish.
5. Mix in half the fontina cheese.
6. Top with the remaining fontina cheese and place in the oven and bake for about 15-20 minutes.
7. Serve hot.

Trying Spain - Tapas

I could truly truly, use a vacation! I realize that every working mother, ok every mother feels that way, particularly at this late hour when you truly wonder where the day disappeared. I have tried to call my mother several times this evening and have ended up with an international recording. I cannot absolutely cannot help feeling that that is a double whammy! Well, I shall have mom thinking I did not try calling her and frankly here I am hoping I could connect with her.

Anyhow, since I could not take a vacation, I did try to move a little further trying my hand at a cuisine a little further away. I have actually never, tried cooking tapas. I had for the longest time thought that tapas, was the Spanish version of appetizers. Well, I found out at least per this article, that the singular form is tapa and unlike say Dim Sum in the Chinese parlance, tapas could be small portions of anything.

Anyhow, I have been indulging on the wonderful book - Tapas - A taste of Spain in America (via an Indian kitchen?)

Given how much we love garlic and I love potatoes, we began our journey with two a few delectable classics. The first of which being Potato Bravas.

Well, the best surprise in preparing this one, was actually prepping the allioli sauce, the book actually offers two, options, on a very rare whim I actually prepared the traditional version.

Allioli a la Catalana
Traditional garlic and oil sauce

Makes about 1 cup
(Note: I halved the recipe for us)

Ingredients

1/2 teaspoon salt
4 garlic cloves, peeled
1/2 teaspoon fresh lemon juice (I used a half lemon)
1 cup Spanish extra-virgin olive oil

Method of Preparation

1. Shake the salt on the bottom of a mortar bowl.
2. Place the garlic cloves and crush coarsely (the salt prevents the garlic from slipping).
3. Squeeze in the lemon juice and grind well.
4. Add in the oil, about 1 teaspoon at a time turning the pestle in a slow continuous motion, mixing the oil well each time. Continue doing this, until all the oil is used up and the mixture is a buttery yellow spread. This process takes about 15-20 minutes, but the dense, rich, flavorful sauce is worth the effort.

Potatoes Bravas
Fried Potatoes with allioli and spice sauce
Serves 4

For the Brava Sauce

4 ripe tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 bay leaf
1/2 teaspoon Spanish paprika
1 teaspoon sherry vinegar
Salt to taste

For the Potatoes

2 cups extra-virgin olive oil

1 pound Idaho potatoes
Salt to taste
4 teaspoons allioli
1 teaspoon finely chopped chives

Method of Preparation

1. Strain and create tomato puree
2. Cook till thick and brown.

We also enjoyed Gambas al ajillo, Traditional Garlic Shrimp (I threw in some thinly sliced garden zucchini that blended wonderfully into the basic recipe)

Ingredients

1/4 cup extra virgin olive oil
6 garlic cloves
1 small zucchini, thinly sliced
20 large shrimp (peeled and deviened, tail on)
1/4 teaspoon red chili powder (my addition)
1 teaspoon brandy
1 teaspoon chopped parsley (I used cilantro)
salt to taste
I added 1/2 a lime

Method of Preparation

1. Heat the oil in a medium sized pan and add the garlic and cook till pale brown (about 2 minutes)
2. Add in the zucchini and cook for 1 minute.
3. Add in the shrimp and cook for 1-2 minutes.
4. Pour in the brandy and cook for 1-2 minutes.
5. Squeeze in the lime juice, garnish with cilantro/parsley and enjoy!

Falafel and all the trimmings

I am waiting for the resolution of a few things next week, all of this waiting has been making me rather anxious. This of course, means that I end up cooking a lot more. Some of my forays have been rather good, in fact, I have cooked up so many things I need to make time to write about all my experiments.

Well, my first surprise was cooking falafel. Well, according to the link some experts feel that this addictive chickpea snack considered Israel's national food actually hails from India or Pakistan.

It would be the kind of food that would definitely fit in well with sub-continental cuisine.Actually I used this recipe of the Epicurious website.

Actually, either the pepper recommended in the recipe was a milder variation, or what I ended up with was a pretty spicy concoction.

Falafel

Adapted from Jean Nathan's
The foods of Israel today

Ingredients

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
1/3 cup coarsely chopped cilantro
1 teaspoon salt
1.5 teaspoons red chili powder
4 cloves of garlic
1 teaspoon cumin
3-4 tablespoons whole wheat flour
Oil for frying

Method of Preparation

1. Soak the chickpeas overnight.
2. Place the chickpeas in the bowl of a food processor, add the onion, cilantro, salt, red chili powder and cumin and process till the texture resembles smooth most breadcrumbs.
3. Remove from the blender and mix in the flour.
4. Heat the oil and shape the patties into small balls (I like to flatten them a little) and gently lower into the oil.
5. Cook for about 6-7 minutes on each side till the the patties are nice and crisp and cooked through.

Note: I found the flavors of this variation really addictive, we had three to four of them left over that I shamelessly finished for breakfast.

To serve with the falafel, I actually made Pita bread, following this recipe. I used 50% whole wheat flour and about 50% while flour. I did not actually get the light fluffy looking loafs shown here, but they were nice and good for a change. I made a fresh green salad, chopping up fresh lettuce, tomatoes, and red onions and tossing them with sumac, olive oil and a little salt.

Lastly I tried this garlic sauce, I modified it a little and it ended up becoming a nice, garlic parley sauce, this really is a mayonnaise, made with whites rather than the yolk.

Parsley garlic mayonnaise (Arabic style)

Adapted from Ria's Collection

Ingredients:


4 cloves garlic
1/4 tsp salt
1/3 cup parsley
Juice of 2 fresh lemons
1 egg white
3/4 cup olive oil

Method of Preparation

1. Place the garlic, salt and parsley in a food processor and pulse till very finely chopped.
2. Add the lemon juice and process again.
3. Add the oil in very small batches while the food processor is running, letting the mixture get completely mixed before adding more, until you get a nice creamy sauce.

Enjoy this with the falafels.