Cosmopolitan Curry – 21/67

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

…named as such because it comes from everywhere and nowhere, according to Hanna. I love that description. And so fitting for my generation, who was born in a place, moves somewhere else for college, another place for a first job, and grad school after that. We’re all the combos of so many places. So cosmopolitan.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

This was another “no-recipe” from the book (see the first one here), where Hanna walked us through her method of making a very basic and infinitely adaptable pot of dinner. The basics are: “Cook onion and other alliums. Add spices or spice paste. Add vegetables, maybe a protein. Add coconut milk and tomatoes and simmer. Add something a little sweet. Garnish and eat.” From that basic formula, which of course I know quite well but never feel I have the ability to create anew from, Daniel and I collaborated on this wonderful dinner. We also used up 5 (!!) CSA veggies, perfect before I went out of town to celebrate the bachelorette party of the lady who gave us the courage to experiment.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

Be like Hanna, feel no need to stick to this recipe. Change the veggies, the proteins, the spices. Serve with rice, or not. Also, just be like Hanna in general, foraging berries on your hikes and not shying away from the vegetable temporary tattoos. By being fully, proudly yourself from an early age and following your whims. By leaning into unicorn beverages and their aftermath. Also by cultivating an amazing Girl Gang across the country who are so excited to wear neutral dresses in the mountains in a week. It was a pleasure to do bachelorettey things with you all. And cooking and eating together. We are a cosmopolitan group, hailing from all corners of the country and moments from your life.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

one and two years ago: who can be expected to cook in August in NYC?!
three years ago:
 just kidding, this is just a link to the amazing Sichuan-style eggplant I made for dinner tonight 
four years ago:
 maple blueberry balsamic beets
five years ago: barbecue sweet potato nachos 

Cosmopolitan Curry, or Thai-ish Veggie and Egg Curry

very loosely constructed from Hanna’s suggestions. PS more egg curry from the archives here

1 tablespoon fat (I used ghee)
1 onion, chopped small
3 cloves of garlic, diced
3 tablespoons Thai red curry paste
2 cinnamon sticks
Big pinch red pepper flakes
1 eggplant, in small chunks
1 kohlrabi, peeled and cut in smaller chunks
1 zucchini, in half moons
Big handful of chopped tomatoes (or a can)
1 can full fat coconut milk
1 tablespoonish of sambal oelek (chili-garlic sauce)
4 eggs, hard boiled
1 bunch swiss chard, stems diced and leaves roughly chopped
1 small bunch cilantro, chopped
Small handful peanuts, chopped

Heat ghee (or butter or oil) in a big pan. Add onion and a big pinch of salt and cook over medium heat until they’re translucent and starting to brown. Add garlic and cook for another minute or so. Add cinnamon sticks and curry paste and saute for a minute or two, until paste smells a little roasty.

Add eggplant, kohlrabi, zucchini, and swiss chard stems and saute until veggies start to brown. (Kohlrabi will remain a little crunchy in final dish — it’s quite pleasant, but if you’d like it softer, roast first. Or use something else!) Once veggies brown a bit, add tomatoes and cook until they start releasing their juices. Next add coconut milk and sambal oelek, and give it a good stir. Add some broth or water if it seems like it needs more liquid. Peel and score your hard boiled eggs, and nestle into the sauce. Simmer, with lid on, until veggies are tender.

When everything is cooked, take the lid off and add your greens. They will wilt very quickly.

Season to taste — at this point you could add salt, sugar, lime juice, hot sauce according to your preference. Remove cinnamon sticks. Cut eggs in half. Serve over rice, with lots of cilantro and crushed peanuts.

 

 

Maple Sesame Sweet Potatoes

IMG_0339

Hi again! Posting two days in a row, this might be a first. Oh boy. I’m just here to say that you can do the exact same thing I did with yesterday’s salmon to today’s sweet potatoes. Exact. same. sauce.!! And it’s REALLY GOOD. And this way it’s vegan. I served these sweet potatoes on buttery white rice with an egg fried in sesame oil (not vegan). All drizzled with sriracha. One of my better thrown together dinners in memory.

IMG_0330

 

Maple Sesame Sweet Potatoes

a swanky original but its the same recipe as previous except with sweet potatoes

a lil coconut oil
2 biggish sweet potatoes, peeled and cut into long thin “toasts”
⅓ cup real maple syrup
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 teaspoons minced garlic
¼ cup sesame seeds (I did a mix of white and black)
Chopped scallions to serve (optional)

Preheat oven to 450F. Find a baking dish that will fit your sweet potato slices in basically a single layer. I halved the recipe and did an 8-inch square dish. Put a little coconut oil on the dish and arrange your potatoes. Mix together maple syrup, soy sauce, sesame oil, and garlic in a measuring cup, then pour over potatoes to coat. Cook for about 20 minutes. Flip sweet potatoes and sprinkle with sesame seeds. Cook for another 20 minutes, until sauce is bubbling and thick, and sweet potatoes are coated and tender.

 

Zoodle Latkes

IMG_7855

Look, I agree. Latkes don’t need to be anything more than shredded potatoes fried til crispy, sprinkled with flaky salt and eaten as is. Applesauce dollop highly suggested.

IMG_7846 IMG_7847So…zucchini? And… spiralized? Yeah, I know, it’s unnecessary. But look! how! fun! it is!

IMG_7850
This is a perfect breakfast for one, while your fiance goes to a motorcycle show with his buddies and you pray to whoever that he doesn’t buy anything. With one butt you can only be in one place at a time, according to old family saying, soooo we can extrapolate to… with one butt you can only have one motorcycle per decade? That sounds like as good an adage as any.

IMG_7852 IMG_7857Update: He didn’t buy a motorcycle. Phew. He did, at a later date, buy multiple fancy music-making synthy devises, because apparently with one butt you can indeed play more than one of those at one time. My analogy has failed me. 

Happy Hanukkah, however you decide to latke this year!

IMG_7862
one year ago: nothing of note, but I did revisit this kale caesar last night and am still quite in love with it
two years ago: key lime pie with saltine crust
three years ago: rellenitos de plátano (stuffed and fried mashed plantains!)
four years ago: messy and delicious buttermints 

Zoodle Latkes

a swanky original

1 zucchini, spiralized
½ onion, thinly sliced/shredded
1 egg, beaten
1 tablespoon flour
Neutral oil to fry
Salt and pepper

Fried egg to top, highly suggested

Squeeze liquid out of your zucchini over a sink. Place zucchini strands in a mixing bowl, and add onion, egg, flour, and a bit of salt and pepper.

Add ¼ inch of oil to a big skillet, and heat over medium-high heat. When it seems hot hot hot, add dollops of your zoodle batter to the pan, and slightly flatten. Cook about 3 minutes per side, until crispy. (I made this into two big latkes, but wished I had done 4 small ones instead. The edges were nice and crispy and the insides were cooked, but too thick to be the perfect texture throughout. Oh well, the more you know.)

Take latkes out of pan and place on paper towel-covered plate. Sprinkle with a bit of salt immediately. Let rest for a moment.

Top with a fried egg and hot sauce for a perfect breakfast.

IMG_7864

Italian Egg Drop Soup

eggdrop-4

I haven’t posted here since 45’s inauguration. It has felt… inappropriate, I guess. Like, don’t I have something better to do with myself than take photos of food, obsess over editing them, and write these ditties? There are environments to protect, women to march with, immigrants and Muslims to use my voice to shout with. There are politicians to be called, postcards to be written, articles to read and discuss, news briefings to shake my head to and hold back tears. There are “resistance” book clubs to organize and political arts events to attend. There are science and arts budgets and Planned Parenthood to defend. It just seemed like documenting my most recent grain-and-roasted-beet-bowl would seem … inappropriate.

eggdrop-1eggdrop-2

And then — someone (not sure who) found the Swanky Sweet Potato Instagram account I started well over a year ago but never followed through with. (I thought that shit was private, oops.) And although it’s silly — like, the silliest ever — these continuing notifications about people who have started following the Instagram account for this little blog are convincing me to get my butt back at it. Peer pressure — it works. So you, you out there… you like these rambles? These photos and recipes? You’re okay being distracted from the headlines and the John Oliver monologues and the protests to read a little ditty about soup? Well, okay, you’re right. Sometimes we do just need to think about soup. I will keep the soup coming.

eggdrop-5

This soup says spring is on its way, loud and clear. Fresh spring onion, tender greens, parsley, and egg — it is bright, clean, and wholesome. (Also, curiously, has a lot of overlap with what you’d find at a Passover seder. Coincidental, I swear.) Eat it and you’ll feel a whole lot better about yourself than after you eat the gloopy, flavorless, plastic-packaged variety from your local take-out joint, promise. And hopefully also more equipped and ready to handle the unending sea of stupidity and devastation that 45 is serving up daily (though this part I can’t promise). 

eggdrop-6

one year ago: roasted chickpea and kale stuffed sweet potatoes with tahini sauce and charred chipotle broccoli tacos
two years ago: simple pasta with smoked scamorza cheese and tomatoes

Italian Egg Drop Soup

adapted from Serious Eats

1 tablespoon olive oil
1 spring onion (or regular), bulb and light green parts, chopped small
2 garlic cloves, minced
Pinch red pepper flakes
7-8 Swiss chard leaves, stems minced and leaves chiffonaded (see here for how-to!)
4 cups broth + 2-3 cups water (or use broth cubes)
Dash of (freshly grated) nutmeg
1 14-oz can chickpeas, drained and rinsed
1 cup small uncooked pasta (I used orecchiette)
1 tablespoon soy sauce
2 eggs
Juice from ½ a lemon
Big handful chopped parsley
Cheese to sprinkle, optional (parmesan is typical, I’ve used both swiss and cheddar)
s&p

In a big soup pot, heat up the olive oil. Add onion (bulb + light green part), garlic, and pepper flakes and sauté on medium heat for about 4 minutes, until translucent. Add the chard stems and a big sprinkle of salt (not leaves yet!) and cook for another 3 minutes.

Next, add broth and/or water, nutmeg, chickpeas, and pasta. Cover and bring to a boil. Once at a boil, uncover and cook at a rollicking boil for another 3 minutes. Add soy sauce and cook for another 2 minutes. Next add Swiss chard greens, return to a boil, and cook for 2 minutes.

Beat eggs together in a spouted measuring cup. Turn down to a simmer and pour eggs into soup while stirring continuously. Cook for another two minutes. Just before serving add a big grind of black pepper, lemon juice, and parsley. Top individual portions with cheese if desired.

eggdrop-3

Bengali Egg Curry (Dimer Jhol)

wpid598-DimurJhol-21.jpgwpid594-DimurJhol-19.jpgThis meal came about, as some of the best ones do, by a neutral reminiscence about an ex. Unfortunately for Daniel, my vegetarian Jewish New England upbringing does not hold a candle cuisine-wise to a particular carnivorous Bengali, shall we say, companion of the past.

But tradition, schtradition, I say (or, as my fiddling ancestors say, tradition, TRADITION!)! This lady can make dimer jhol as well as the next Brooklyn transplant!

And away we went!

wpid558-DimurJhol-1.jpgwpid562-DimurJhol-3.jpgIt turned out…good. Delicious, even! Sneak-out-of-the-fridge before breakfast delicious! Tasty enough to share with you, vast blog readership, and to implore you to attempt!

wpid566-DimurJhol-5.jpgwpid588-DimurJhol-16.jpgwpid582-DimurJhol-13.jpgBut, alas, it wasn’t the egg curry of his past. Wrong consistency, slightly different flavors, not as spicy. I’ll blame the peppers but I won’t be defeated! To a future of delicious and inauthentic egg curries! Hurrah!

wpid586-DimurJhol-15.jpgwpid568-DimurJhol-6.jpgwpid576-DimurJhol-10.jpgwpid572-DimurJhol-8.jpg wpid578-DimurJhol-11.jpgwpid600-DimurJhol-22.jpg

Bengali Egg Curry (Dimer Jhol)

from Foodolicious Pictured

canola oil
4 eggs, hard boiled and peeled
2 medium potatoes, cut into big chunks
½ an eggplant, cut into big chunks (an unnecessary but delicious and addition)
1 onion, sliced
4 large garlic cloves, coarsely chopped
1 inch ginger, peeled and coarsely chopped
3 green cardamom pods
¼ t whole cloves
2 bay leaves
2 inches cinnamon stick
1 jalapeno, diced
2 tomatoes, food processed to a paste
1 t chili powder
½ t cumin powder
¼ t turmeric powder
cilantro, roughly chopped

Heat ½-inch of canola oil in a medium pot. Fry potatoes for about 15 minutes, until beginning to turn golden but not totally cooked through. Remove with a slotted spoon or a spider onto paper towels. Add eggplant to oil and fry for about 6 minutes. Remove to paper towels. Cut slits on hard boiled eggs and fry for 5ish minutes, until blistered all over and turning colors. Remove to paper towels.

Meanwhile, saute onion in a big pot for 7-8 minutes on medium low heat. When slightly browned, take off heat. Put in food processor with garlic and ginger. Process until it forms a smooth paste.

Then, heat 2 t oil in that same big pot over medium high heat and add cardamom pods, cloves, bay leaves, and cinnamon stick. Toast for about 30 seconds. When fragrant, add the chopped jalapeno and onion/garlic/ginger paste from blender. Cook for about a minute, then add tomato puree. Cook for 3 minutes, or until oil starts to separate.

Next, add chili powder, cumin, and turmeric. Stir to coat. Add 1 cup of water, a healthy sprinkle of salt, and bring to a boil. Once boiling, add eggs, eggplant, potatoes, and garam masala. Turn heat to low, and cook for 10-12 minutes more. Top with cilantro and serve with rice (this recipe was amazing!).

wpid596-DimurJhol-20.jpg