cayenne

Thai Spiced Mango Tapioca Pudding

/ Ren

Fresh ginger, Thai basil, kaffir lime, lemongrass, fresh mango, tapioca, cream, coconut milk and cayenne..

Thai Spiced Mango Tapioca Pudding

Thai Spiced Mango Tapioca Pudding (adapted from a recipe by Elizabeth Falkner)

1 tablespoon fresh ginger, peeled and sliced
1/2 tablespoon fresh galangal, peeled and sliced
4 Thai basil leaves
2-3 sprigs fresh cilantro
1-2 small kaffir lime leaves
1 1/2 teaspoons fresh lemongrass, sliced
1 cup filtered water
1/2 cup fresh cream
1/4 cup organic palm sugar
1/3 cup Bot Bang (Thai pearl tapioca)
1/2 cup heavy coconut milk
1 small fresh mango, diced
cayenne pepper

Combine ginger, galangal, basil, cilantro, lime leaves and lemongrass in the bowl of a food processor and pulse 3-4 times.  Transfer to a heavy saucepan and add 1 cup cold water.  Bring to a boil, then remove from heat and allow to steep for 20 minutes.  Strain liquid into another heavy saucepan, pressing on the solids with the back of a wooden spoon to release as much liquid as possible.

Add cream and sugar to the decoction and bring to a boil.  Stir in tapioca, reduce heat and simmer, stirring often until reduced in volume by about a third, about 1/2 hour.

Stir in mango, cover and allow to cool 10 minutes.

To serve, spoon pudding into a glass or shallow plate and sprinkle with cayenne pepper.  Garnish with basil and crystallized ginger.

Meatless Monday on Tuesday, the Twister Edition

/ Ren

As those of you who having been hanging out around here for very long already know, I usually eat a vegetarian meal once or twice a week, posting in support of Meatless Monday.  I also like to participate in adopted sister Wardeh’s weekly Tuesday Twister, wherein we take a look back at what’s been going on in our kitchens over the previous week or so.  This post is a bit of a mashup between the two – let’s call it Meatless Monday on Tuesday, the Twister Edition..

Mostly Local Cheese Soup with Roasted Broccoli and Cauliflower (serves 2)

1 cup fresh broccoli florets (Naeglin Farm)
1 cup fresh cauliflower florets (Finca Pura Vida)
1 bulb green garlic, trimmed (Green Gate Farm)
2 cups homemade vegetable stock
2 tablespoons pastured butter, melted (Pastureland)
1 teaspoon safflower threads (poor man’s saffron, optional)
6 oz raw, grass-fed cheddar cheese, grated (Veldhuizen Dairy)
2 oz raw, grass-fed parmesan cheese, grated (Veldhuizen Dairy)
freshly-grated nutmeg
pinch of cayenne
sea salt and freshly-ground black pepper

Toss broccoli, cauliflower and green garlic in melted butter, season with salt and pepper and roast in a 400 degree oven until caramelized, about 30 minutes.  Turn the vegetables out onto a cutting board and allow to cool enough to handle, then coarsely chop and add to simmering vegetable stock.  Add safflower if using and allow to simmer 20 minutes, then slowly add in grated cheeses, stirring as you go until thick and smooth. Season with nutmeg and cayenne and adjust with salt and pepper as necessary.  Serve hot.

Recently..

1) BLTC;  smoked pork belly, arugula, Texas tomato and raw cheddar on wild yeast sourdough with homemade mayo..

2) Lamb Kefta Kebabs Local, pastured lamb is ground with cinnamon, coriander, cumin and mint before being skewered, seared and flash-roasted with fiery harissa..

3) Purple Corn Maque Choux, a southern Louisiana-style vegetarian dish of maíz morado, celery, onions, carrots, bell peppers and cajun seasonings..

4) Red Chile Pork, Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa..

5) Pease Porridge, yellow and green split pease simmered in chicken stock with seasonal root vegetables, served over griddled boule..

Hard-Boiled Eggs Masala

/ Ren

A delicious late-Sunday breakfast, this is one of my favorite ways to eat eggs.  The dish can be put together in about 20 minutes..

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Masaledar Ublay Unday (Hard-Boiled Eggs Masala)

To prepare hardboiled eggs, place eggs in a pan and cover with cold, filtered water.  Eggs should be 2 inches below the surface.  Bring the water to a fast boil, then immediately remove from heat, cover and let stand exactly 10 minutes.  Drain the water, roll the eggs around to crack the shells, then fill the pan with ice water and allow to stand another 5-10 minutes.

Masaledar Ublay Unday (Hard-Boiled Eggs Masala)

(adapted from a recipe by Madhur Jaffrey)

1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper

2 tablespoons ghee (clarified butter)
1/2 teaspoon whole cumin seeds
4 green or 1/2 yellow onion, chopped
1 1/2 teaspoons fresh ginger
1 cup chopped fresh tomatoes
2 tablespoons fresh cilantro
6 hard boiled eggs

Combine the cayenne, turmeric, ground coriander, salt, pepper, lemon juice and 1 tablespoon water in a bowl.  Mix and set aside.

Fry cumin seeds in ghee in a heavy skillet set over medium heat until brown and fragrant, about 20 seconds.

Add onions and ginger and fry until the onions are lightly browned, about 1-2 minutes.

Add the spice paste and stir until combined.

Add the tomatoes, cover the pan and simmer 5 minutes.

Add halved eggs and chopped cilantro.  Cover the pan for 2 minutes to warm the eggs, then spoon into a serving dish.



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