Soba Salad with Gochujang Vinaigrette

Hubby and I recently had an interesting conversation about food, things like what we're eating and spending on food. I think I'm fairly good at maximizing the food while minimizing the money, but we could definitely do more. For one thing, we can bring lunch and snacks to work. I usually already do this because my campus doesn't have any food options besides vending machines. Hubby works right next to a food court and a block of restaurants, so he's in the habit of going to lunch. I've always been willing to pack his lunch, but I think there was a lot of peer pressure from his coworkers to go out to eat. But now he wants to bring his lunch, and I couldn't be happier. I'm planning on getting some bento boxes and making it fun and interesting. Doesn't it sound like I'll be packing lunch for a kid? Who knows, maybe he can convince some of his coworkers that the cool kids bring their lunch to work?? How about you? Do you bring your lunch to work?

Since we've had access to so much lettuce lately, it's only natural we'll be bringing salad for lunch. One of the salads I threw together was a soba salad. I know that sounds a little strange, but I’ll tell you why it worked. The baby lettuce I've been getting at the farmers' market actually has flavor! Some taste like mustard greens, others taste subtly sweet, and some have a more familiar lettuce taste. They remind me more of herbs than lettuce. Tossed with the soba and a tasty dressing, it just worked. If you don’t have delicious baby lettuce available, try tossing the noodles with cabbage chiffonade, shredded carrot and finely sliced green onions. Another option is fresh asparagus thinly sliced on the diagonal or fresh sugar snap peas. I left ours "vegetarian" but you could throw in some meat or seafood. Whatever tickles your fancy.

The dressing I threw together is just a variation of my peanut vinaigrette. Yes, I know it’s cheating, but I’m lazy like that. I substituted the peanut butter with Korean hot pepper paste, and nixed the curry powder. Doing so little completely changed the flavor. The result is a little sweet, a little spicy (but not too much for Sonny to eat), a little salty and a little nutty from the sesame oil. If you like Korean flavors, I think you’ll enjoy this.

Gochu jang (Korean hot pepper paste) Vinaigrette
makes about 1/2 to 1 cup

• 1 to 2 tbs Korean hot pepper paste
• 1 tbs honey
• 1 tbs sesame oil
• 3 tbs rice vinegar
• 1 tbs tamari
• 1 clove garlic, minced
• ¼ to 1/3 cup peanut (or a neutral oil)
• soba noodles, cooked according to package directions
• baby lettuce or other vegetables for the salad
  
• toasted sesame seeds for garnish
• cilantro for garnish
  

To make the dressing, combine everything in a medium bowl and whisk until smooth. Taste the mixture and adjust according to your preference (more tamari, honey, etc). If you're happy, start adding the peanut oil slowly all the while whisking to incorporate it. You may not need to add all of it.

To serve, toss the noodles in some dressing and set them atop your lettuce/vegetables. Top with your garnishes and drizzle more dressing on top, if desired.

I’m going to submit this to Weekend Herb Blogging , which was created by Kayln's Kitchen and is currently being hosted by maninas:food matters. It’s a weekly event, so there’s always a chance to participate! Click here to see who's hosting in the coming weeks.

Eat Your Greens: Saag Paneer

My absolute favorite Indian dish is saag paneer (or gosht). But one thing I’ve come to learn is the wonderful creaminess I get at the Indian restaurant is actually harder to replicate at home than I thought. Maybe it’s just me??

This time around, I used lamb because I didn't have any paneer. If you want to use lamb, I recommend braising it separately then adding it back into the saag.

When I encounter a difficult or involved recipe, I take it as a challenge. I usually look for ways to cut down on the prep time or slim it down. For this dish I didn't want to do either. I just wanted to get it right. It's taken a few times to get results I'm happy with. Here are some observations that someone out there might find useful.

1) There seems to be many versions; some have a long list of spices while the simplest I’ve run across just has chilies, ginger and salt. I’ve come to realize that it’s not so much the list of spices as it is an adequate dose of salt. With that said, I do like adding “sweet” spices like cinnamon and cloves because they add a little complexity to the dish.

2) The only way to achieve that smooth, creamy texture is to process the saag, even if you started with chopped greens. I find using ghee gives the best flavor and texture, but I also like mustard oil. Cream also works. If using ghee, use it at the beginning in place of oil while the cream would be added during cooking. Yogurt just seems to curdle, so I avoid it.

3) This dish is best made a day or two in advance. Like a good stew or chili, I find the flavors are enhanced when they are allowed to sit and meld. In fact, it tastes even better after it’s been frozen and reheated! So if you end up making more than you can eat, freeze some and you’ll see.

4) The flavor is better if you use a combination of spinach and mustard greens or kale. I don’t recommend collard greens; I think they give the dish a funky taste.


Saag Paneer
Serves 6

• 4 tbs ghee or 2 tbs mustard oil + 2 tbs vegetable oil (optional)
• green chilies (use as many or as little as you want), split lengthwise (remove seeds for less heat)
• 1 onion, grated or finely chopped
• 1 tsp fenugreek seeds
• 2 x 3-inch stick cinnamon
• 5 cardamom pods
• 5 whole cloves
• 4 cloves garlic, minced
• 1 ½ tbs grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbs tomato paste
• 2 frozen packages chopped spinach, thawed and liquid squeezed out
• 1 bunch kale or mustard greens, de-stalked and chopped
• 1/3 cup heavy cream (optional)
• 1 portion paneer, cubed (either homemade or store-bought is fine)
• salt to taste

In a Dutch oven (or the like), ghee (or just regular old vegetable oil) over medium heat. When hot add the chilies, onion, fenugreek, cinnamon, cardamom and cloves. Sautee until the onion begins to brown slightly. Adjust the heat if necessary to prevent burning. Add the garlic and ginger and continue to cook for about 1 minute. There should be a nice fragrance coming from the pot. Add the dry spices and mix to thoroughly combine. Add the tomato paste and greens. Mix well. Add about 1 to 2 cups water (the amount will depend on how big your pot is) to give about ½ inch of liquid above the greens. Bring to a boil, then lower the heat to allow the greens to simmer, partially covered, for about 30 to 45 minutes (longer is better). Stir it occasionally. When the water evaporates, add either the cream or a little more water. By the end of the cooking time, the greens should be tender and most of the liquid should be evaporated. Turn off the heat, cover the pot and allow it to sit for about 15 minutes (or for a day or two). Now is the time I would add salt. I find it's hard to gauge the spice and salt level when foods are piping hot. Start with a half teaspoon then add more according to your preference.

Whether you let it sit for 15 minutes or overnight, I recommend processing the saag in a food processor or with a stick blender to get the “perfect” consistency. This is optional. Just be sure to remove the cinnamon stick and cardamom pods (if you can find them) before blending! If you’re planning on freezing, now’s the time to put some aside.

Before serving, fry the paneer in a little bit of oil (or ghee) until browned on all sides. Drain on paper towels. Check the saag again to make sure it's the consistency you want. If you prefer, add a little more water to thin it out. Add the paneer to the saag and mix gently.

Serve with basmati rice or Indian bread of your choice.

Yummy Sweet Potato Cakes

Yesterday was supposed to be the last day of my clean-out-the-freezer challenge, but I had to work and we had a Christmas party to attend so today is the finale. Hooray!

Today’s freezer item was the black bean soup I made back in September. Before adding the chorizo, I took a portion to freeze. This time we had it just as it was, without chorizo, and it was still a hearty and delicious lunch.

Black bean soup with cumin

I’m supposed to start the pantry challenge today, but I’ve been thinking that it might be more relevant to do some posts about foods to bring to holiday potlucks. Besides, I don’t think I could handle it if I had to post something for another 7 days in a row. I give props to ya’ll that did it for the entire month of November.

Back to potluck foods…I was flipping through the latest issue of Saveur and was inspired by a recipe for latkes. Instead of using regular potatoes and chives, I thought it would be interesting to use sweet potatoes and cilantro. I was surprised at how delicious they were. I'm not a big potato eater, but I will definitely be making these again soon. When you bite into the cakes, the outsides are crispy and the insides are soft, like a good hash brown. The cilantro gives them a fresh taste. And they are a very good potluck food: very transportable and can be served at room temp.

Sweet potato cakes with cilantro and chili-sour cream sauce

Sweet potato pancakes
makes about 25 appetizer-sized cakes

• 2 ½ pounds sweet potatoes, grated
• 1 onion, grated
• 3 tbs fine plain bread crumbs or finely ground plain cracker crumbs
• ½ to 1 bunch cilantro, finely chopped
• 3 eggs, beaten
• 2 tsp salt
• freshly ground black pepper to taste
• oil for frying

Combine the grated sweet potatoes and onion in a large bowl. Using a cheese cloth or very clean kitchen towel, squeeze as much of the liquid out as humanly possible (it’s more effective if you work in small batches). Reserve the liquid in a medium-sized bowl.

When you have squeezed out all the liquid from the sweet potatoes, set them aside until needed. Let the liquid sit for about 10 minutes to allow the starch to settle then carefully pour off the liquid.

To the bowl with the sweet potatoes and onion, add the bread crumbs, cilantro, eggs, salt, pepper and reserved starch. Mix well.

The mixture will appear dry, but don't worry, the cakes won't fall apart when you cook them.

When forming the cakes, don’t make them too thick, maybe about 1/4 to 1/2 inch. Fry the cakes in a skillet in about ¼ inch of oil over medium heat. You may have to play with the heat to keep the cakes from browning too quickly, otherwise the inside will be raw (if you find the cakes aren’t cooked through, throw them into a 350º oven for about 10 minutes or until they’re done). Drain on paper towels or on a rack placed above a cookie sheet.

Unless you've got all day, you may want to bust out more than one frying pan.

These sweet potato cakes are good on their own or with a dollop of sour cream. If you want a little more spice, trying combining 2 tbs sour cream with 1 tbs mayo, a tsp chili-garlic sauce, a squeeze of lime and a little salt to taste.

Clean-Out-the-Freezer-Challenge Day 3

Before I get to the food, I just need to rant about some technical difficulties I’ve been having with my Blogger template. I’ll be the first to admit that the problems probably stem from my ineptitude with all things computer related, but why is it that what I see when I’m writing the post is not what I see when I preview it? What’s more, the final post looks nothing like the two other views. I spend all this time trying to get everything just right and it usually doesn’t end up looking like I expect. All my pictures get shoved around and the text formatting is all funky. The spacing is always weird. The Blogger help pages end up confusing me more than being a help because I don’t understand half of what they are saying. I just can’t figure it out, and it’s driving me crazy!!!

______________________

Okay, today’s freezer items were Indian vegetable smash and lamb for stewing. The vegetable smash I made back in September, and it tasted as good (maybe even better) as the first time around.

Vegetable smash

I used the lamb to make lentils and lamb. The earthiness of the lentils goes so well with the flavor of the lamb. If you prefer you can make this a vegetarian dish, which is normally how I make it.

Masoor Dal

Indian-spiced lentils

• ½ medium onion, finely chopped
• 1 knob ginger, finely grated (totaling ½ tbs)
• 2-3 cloves garlic, finely chopped
• 1 tbs mustard oil
• 1 cinnamon stick
• 3 cloves
• 2 cardamom pods, slightly crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder
• cups split lentils, picked over for stones and briefly rinsed
• 1/2 to 1 tsp garam masala
• ½ to 3/4 pound lamb for stewing (optional)

I like to cook the lamb separately from the lentils then combine them at the end. Use a pot with a lid that is large enough to cover the lamb with water. Add a cinnamon stick, 3 or 4 whole cloves and bring to a boil. Once it boils, put the lid on and stick the pot in a 325º oven for 1 ½ hours or until tender.

In a heavy-bottom pot over medium heat, add the mustard oil and about 1 or 2 more tablespoons of a neutral oil. When hot, add the onion, ginger, garlic, cinnamon stick, cloves and cardamom pods. Fry until the onions are soft and begin to get lightly browned. Turn down the heat if the garlic and ginger begin to burn. Once the onions are soft, add the cumin, coriander and chili powder. Cook for about 30 seconds to 1 minute, mixing well to coat the onion mixture. Add the rinsed lentils and stir to combine with the onion mixture. Add about 2 cups of water to begin. Bring the pot to a boil, then turn down the heat to a simmer. Allow the lentils to simmer, stirring occasionally If the lentils absorb all the water before they are done add more water, about ½ to 1 cup at a time. It usually takes less than 30 minutes to cook the lentils. Once they are done, add salt to taste and the garam masala and turn off the heat. When the lamb is done, add it to the lentils, give it a quick stir and it’s done. Enjoy with an Indian bread of your choice.

Vegetable Smash

I have a coworker who makes the most delicious home cooked vegetarian Indian food. Not only is everything always nicely spiced, but the texture is right on, and I think that’s the hardest thing to achieve in Indian cooking (for me, at least). The simple fact is the longer the preparation time, the more “authentic” the texture will be. The longer the ingredients sit together, the more developed the flavor will be. My coworker agrees, but even he doesn’t have the patience to braise every dish for 2-3 hours or prepare dishes a day or two in advance. He told me his secret is a pressure cooker, which scares the hell out of me. Whenever I think pressure cooker, I imagine a hot radiator exploding open to spray scalding water in my face (yes, I’m scared of explosions and that’s why we don’t have a gas grill).

The other day, he brought a wonderful dish, which he translated as vegetable smash. As the name implies, it was a wonderful mish-mash of different veggies that could easily be found in your favorite Indian restaurant. Some of the vegetables suitable for this dish are parsnips, turnips, cauliflower, potatoes, peas, zucchini, squash. To get the best results, make it a day in advance and when you cook it drive off as much liquid as you can. Then when you reheat it the next day, do it in a wok or cast iron skillet with a tablespoon or two more oil (I used mustard oil, and it tasted nice). This will further reduce the water content and give you the best texture.

Sounds like a lot of work, right? I guess it is, but you’ll be rewarded with not only a delicious dish, but this recipe will give 2 portions (enough for 3-4 people each). You could freeze one down and enjoy it again. So really you’re cooking more than one meal!

Vegetable Smash

• 2 tbs grated ginger
• 1 tbs minced garlic
• 2 chilies (or more to taste), cut in half lengthwise
• 5 cardamom pods, slightly crushed
• 2 sticks cinnamon (about 3 inches long)
• 1 large onion, chopped
• 1 tbs curry powder
• 1 small head cauliflower, cut into small pieces
• 3 zucchini, diced
• 4-5 ripe tomatoes, seeded and roughly chopped
• ¼ to ½ tsp sugar (depending on how ripe your veggies are to start)
• salt and pepper to taste
• cilantro leaves for garnish (optional)

Start by making a paste with the ginger, garlic and chilies.

In a large heavy bottom pot, heat about ¼ cup oil over medium heat (I used half mustard oil and half vegetable oil). When hot, add the cinnamon sticks and cardamom pods. Fry for about 15 seconds, then add the ginger paste. Fry until fragrant, maybe 20 or 30 seconds. Add the chopped onion and cook until the onions are soft and starting to take color. Add the curry powder and turn to coat the onions with it. Add the cauliflower, zucchini, tomatoes and sugar. Stir well and cook for about 5 minutes, turning to make sure everything gets coated as best as possible. If the pot seems too dry, don't worry, the veggies will release a lot of liquid. Turn down the heat to medium-low and cover. Cook for about an hour or until the veggies are nice and soft. Check and stir it occasionally to make sure the bottom of the pot doesn’t burn and to smash the veggies a little. The veggies should release a lot of liquid, and essentially braise themselves. When they are mushy, take off the lid and turn up the heat to drive off most of the moisture, but be careful not to let it burn too much to the bottom of the pot. Whenever you’re stirring, smash the veggies a little more. Eventually you’ll get the consistency you want. For the best result, let it sit in the fridge overnight to let the flavors develop. You could also freeze some at this point, but if you are dying to eat it immediately, I recommend cooling it a bit before adjusting the seasonings with salt and pepper. Serve warm or even just a little above room temp with basmati rice or roti.

Trying Something New

The nice thing about getting farm fresh produce through a service is you don’t have to choose what to purchase. We pick up a large bag of produce once a week at a local park, and there’s always something I wouldn’t normally buy (but will gladly eat). Some people don’t like CSA programs for that reason, but I think it’s a good way to get variation in our diet.

This week we got cauliflower. I don’t even remember the last time I ate cauliflower, much less bought it. I have nothing against it, but I don’t have a burning passion for it either. Of course I could use it in a stir-fry (and I will), but I decided to make a soup too. The result was better than I expected. Sonny even asked for seconds, which made me feel warm and fuzzy inside (or was it the 85º heat?).

Cauliflower Soup

• 1 head cauliflower, florets only
• 4 celery ribs, chopped
• 1 large onion, chopped
• ½ head garlic, crushed
• 1 ½ quarts stock (chicken or veggie)
• Salt and pepper to taste
• ½ to 1 cup heavy cream (optional)
• Finely chopped parsley for garnish (optional)
  

In a large Dutch oven over medium heat, add about 2 tbs olive oil. When hot, but not smoking, add the onion and celery. Sauté the veggies until they are nice and soft. Add the garlic and cauliflower and sauté for about 5 minutes to soften the cauliflower. Don’t let it take on too much color or your soup may end up a funny shade of light brown. Add the stock and bring up to a boil. Cover the pot and turn down the heat to simmer the soup until the cauliflower is soft. When everything is nice and soft, turn off the heat and blend the soup (let it cool slightly if using a conventional blender). I recommend running it through a double mesh strainer to give the end product a nice, smooth texture. Return the strained soup to the heat, and add salt and pepper to taste. If the soup is too thin, add either the cream or some of the strained soup solids back in (up to ¼ cup). Serve warm, sprinkled with the chopped parsley.

My Way

Sometimes I look at a recipe and decide there’s something about it I would like to change. Maybe I’m not fond of a particular ingredient or maybe the method can be simplified. For example, I found a recipe for Matar Paneer (curried peas and Indian cheese) in the May 2007 issue of Saveur. I got excited glancing over the list of ingredients, but the result looked a little soupy. I also don’t like to fry the paneer because it can become rubbery. So I made a few changes, and I think the results were still very good, even if it looked nothing like the original.

Curried Peas and Cheese

• 1 tbs minced garlic
• 1 tbs minced ginger
• 1 tsp ground cumin
• 3 cardamom pods, slightly crushed
• 3 cloves
• 1 3” cinnamon stick
• ½ of a large onion, finely chopped
• 1 tsp paprika
• 4-5 medium tomatoes, seeded and chopped
• ¾ lbs paneer, crumbled or cubed (recipe follows)
• 2 cups frozen peas
• ½ tbs garam masala
• Salt to taste
• Handful of cilantro leaves for garnish

In a Dutch oven over medium-high heat, add 2 tbs oil and fry the cardamom, cloves and cinnamon until fragrant (about 30 sec). Add the onion and sauté until soft and starting to brown. Add the cumin, paprika, garlic and ginger, and sauté for about 1-2 minutes (but don’t let it burn). Stir in the tomatoes and cook until they are soft and broken down (can take 10 minutes or more). Add the peas and cook for about 2 minutes, until the peas are heated through. Add the paneer, garam masala and salt. Cook until heated through, about 2 minutes. If the mixture is too dry, add water until you get the desired consistency. Serve garnished with cilantro leaves and basmati rice or roti.

The highlight of this dish is the paneer, which tastes similar to cottage cheese, without the liquid. And like cottage cheese, you don’t have to feel guilty eating it because it’s low in fat. It’s not complicated to make either. You’ll just need cheesecloth, a stockpot, and a large freestanding colander.

Paneer (from Saveur)

• 1 gallon whole fat milk
• 2 ½ tbs kosher salt
• ½ cup freshly squeezed lemon juice (no pulp)

In a stockpot, bring the milk and salt to a boil. You’ll need to stir it occasionally so it doesn’t burn to the bottom of the pot. When it boils, add the lemon juice and turn off the heat. Curds will start to form. Stir the mixture gently to help the curds form, but don’t overdo it or the curds will break up. After a couple of minutes, strain the mixture into a freestanding colander lined with 4 layers of cheesecloth. Let it sit for 15 minutes or so to drain (put a hand towel on top to prevent stuff from falling in). Gather the end of the cheesecloth and twist them to form a ball of cheese. This should squeeze some of the liquid out of the cheese. Loosen the cheesecloth and wrap it around the cheese tightly to make a disc or oval shape. Place it back in the colander and place a flat heavy object on it like a plate (I used a pot that could fit into my colander). Start piling heavy pots on top of that, until the weight reaches 10 pounds or so. Let it sit like this for about 1 ½ hour to press the liquid out. You should end up with a nice, compact cheese, weighing about 1 ½ lbs. It can be stored in the fridge for up to three days. My Indian coworker says it can be frozen as well.