Italian Ciambotta (Vegetable Stew)

More vegetarian fun! My fridge is bursting with veggies and I was desperate for a way to use them up. I really love vegetables but I'm always at a loss for what to do with them. Enter Ciambotta, my rescue dish. This is apparantly a traditional Southern Italian dish, and has many variations (as do all traditional dishes) depending on who's cooking. I got the original recipe from Epicurious, and switched out for things I had in the fridge and pantry. I added chickpeas to give it some protein and it makes a really lovely main dish. You'd be amazed at how much flavor there is with just simple salt and pepper seasoning.

Italian Vegetable Stew (Ciambotta)
Adapted from recipe in Gourmet Magazine
yield: Makes 6 to 8 servings
active time: 45 min
total time: 45 min

Ingredients

1/3 cup olive oil
2 medium onions, chopped
1 leek, hard green removed and remainder cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1/2 cup water
1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 4 small), peeled and cut into 1-inch pieces
1 14 oz. can of chickpeas, drained and rinsed

Directions

1. Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, leek, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes.
2. Stir in water, tomatoes with juice, and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
3. Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
4. Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 10 minutes. Add chickpeas and continue stirring about 5 more minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Note: Stew can be made up to 1 week ahead and chilled (covered once cool).

Salsa Verde

I've been getting veggies from a weekly farm share (via my friend Mona who is sweet enough to pick them up for me) and trying to find new recipes that involve these veggies, some of which I've never seen before and obviously don't recognize. I did recognize tomatillos in this last batch, but I still had no idea what to do with them. So I looked online and found a recipe for Salsa Verde, which apparantly is traditionally made with tomatillos! Score, because I love salsa verde! Simply Recipes is a great cooking blog and she had a recipe that I tried with my batch of tomatillos. Turned out great, had a very fresh and light taste. And you can make it spicier if you leave the ribs and seeds of the serrano chile in (that's for next time ;)). There are two options for prepping the tomatillos; I boiled. Very easy recipe and worth the minimal work!

Tomatillo Salsa Verde Recipe from Simply Recipes

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

Method
1. Remove papery husks from tomatillos and rinse well.
2a. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.

Lemony Chicken

This had a different name in the Cook's Country issue that I got it from, but this is how I think of it. It's a nice blend of citrus and capers, which I'm convinced is the only combination that capers are tolerable in :)

Lemon Chicken Strips

Ingredients:
1 1/2 lbs. of boneless chicken breast cut lengthwise into tenderloin size strips
salt and pepper
2 tbsp vegetable oil
3 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp drained capers, minced
1 tbsp flour
1 cup low-sodium chicken broth
1/3 cup juice from 2 lemons
2 tbsp minced fresh parsley

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook half the chicken unil golden brown and cooked through, about 2 minutes per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken.

2. Add 1 tbsp butter, garlic, and capers to empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper.

Don't know what to call this -- maybe Beef Bhaji?

This is something my aunt makes and it is sooo yummy, its like comfort food to me. The thinner you slice the meat, the faster it will cook, but it tastes good even if you don't slice it very thin.

Beef Bhaji

Ingredients:

2 lbs. boneless beef (I ask the butcher for "pasinda" meat) sliced thin in 1 inch wide pieces
3 tbsp onion puree + 2 medium onions sliced thin
1 1/2 tbsp garlic paste
1 tbsp ginger paste
1 cup yogurt
2 tsp salt
1/2 cup vegetable or canola oil

Directions:

1. Mix the sliced beef with the onion puree, garlic, ginger, yogurt, and salt in a bowl.
2. Heat the oil in a pot, and brown the sliced onions until they are red (not completely fried).
3. Add the beef mixture to the pot. Cook on high, uncovered, until the water dries.
4. Once water is dried, stir fry until the beef browns on all sides.
5. Add a small amount of water, about 1/2 cup, and cook on medium, covered.
6. When the oil comes up, the beef is done. Goes great with plain white rice and lentils or other veggies.

Lamb cutlets?

Yes. The Times had a story of some 19th century poor man's veal or somesuch thing, updated with lamb. Read the story here. I like lamb and I just folded to my weakness and bought the cast iron dutch oven that Sameera swears by. They had it in red - how could I resist :) I'm looking forward to inaugurating the pot with this braising recipe...

1879: Epigram of Lamb
By AMANDA HESSER
This recipe ran in The Times and was attributed to Young Ladies’ Magazine.

2 pounds lamb breast, trimmed of excess fat
1/2 Spanish onion, chopped
1 large carrot, peeled and chopped
2 ribs celery, chopped
3 cloves
8 black peppercorns
3 sprigs parsley
4 sprigs thyme or sage or rosemary (or all 3)
Salt
Freshly ground black pepper
2 eggs, lightly beaten
1 to 2 cups coarse dry bread crumbs
1 tablespoon butter, more if needed
1 tablespoon olive oil, more if needed
1 lemon, cut into wedges
Cooked fresh peas.

1. Lay the lamb in a large, heavy braising pot. Add the onion, carrot, celery, cloves, peppercorns, parsley and thyme. Season with salt. Add just enough water to cover and set over medium-high heat. When it comes to a boil, reduce the heat and simmer, covered, until the meat is falling off the bone, 1 1/4 to 2 hours. Let the meat cool in the liquid.

2. Lay the meat on a large plate or baking sheet. Cover with plastic wrap. Cover with another plate or baking sheet, place a weight on top and refrigerate overnight.

3. The next day, slice the lamb on the bias. The slices should be about 1/3-inch thick. Season with salt and pepper. Arrange one shallow bowl with the beaten egg and another with the bread crumbs. Place a large nonstick sauté pan over medium heat and add the butter and olive oil. Dip the lamb cutlets first in the egg, then the bread crumbs. Fry until golden brown on both sides, 2 to 3 minutes per side. Do this in batches, adding more butter and olive oil if needed. Serve with lemon wedges and fresh green peas. Serves 4.

Sauteed Mushrooms with Thyme

This is a basic recipe from the Great Food Fast collection. A simple and fast way to prepare mushrooms. I used some leftover pesto instead of thyme - mushrooms and basil are yummy!

Sauteed Mushrooms with Thyme
Serves 4.

Ingredients:
2 tbsp butter
1 tbsp olive oil
1 small shallot, minced
1 1/2 lbs small white mushrooms, halved
coarse salt and fresh ground pepper
1 tsp minced fresh thyme
1/4 cup water

To make:
1. In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.

2. Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and water. Cook until the skillet is almost dry, 1 minute. Serve hot.

Spicy Roast Chicken for dummies

I've been in a cooking slump again (I wonder if it's seasonal?) but I picked up the Everyday Food book yesterday and felt rejuvinated. I don't know what it is about that cookbook, but it really makes me want to cook/bake.

I posted a recipe for a really easy roast turkey breast a while back from the Cook's Illustrated series, but this one was even easier in my opinion. The base recipe doesn't involve a spice rub, just butter, salt and pepper. I made some chile spice rub and covered the chicken with it before roasting. My whole house smelled so yummy while this was in the oven!

Easy Roasted Chicken with Chile Rub from Everyday Food's Great Food Fast

Prep time: 15 minutes
Total Time: 1 hour

Ingredients:
1 whole chicken with skin (3 - 3 1/2 lbs), rinsed and patted dry
2 tbsp butter, at room temperature

Chile rub-
1 tbsp plus 1 tsp chili powder (substitute some paprika if you don't want it too spicy)
2 tsp ground cumin
2 tsp brown sugar
1 tsp dried oregano
1 tsp coarse salt

To make:
1. Preheat the oven to 425. Mix the chile rub ingredients in a little bowl. Combine 4 tsp of chile rub with the butter till well combined, and store the rest in an airtight jar or spice tin. Spread all over both sides of chicken and a little under the skin covering the breast.

2. Tie the chicken legs together and tuck the wings under the chicken if you want. Place the chicken (breast up) on a rack set in a roasting pan or on a rimmed baking sheet.

3. Roast until an instant-read thermometer registers 160 when inserted in the thickest part of a thigh (avoid bone) for 45-50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

Sesame-broiled Chicken Wings

I made these wings a while ago, but I'm just posting the recipe now. A real winner!

Sesame-broiled Chicken Wings, from Mark Bittman's How to Cook Everything

Time: 30 minutes, plus time to preheat the broiler

Ingredients:
2-3 lbs chicken wings, rinsed and patted dry with paper towels, cut into 3 pieces at the joints. Save the wing tips (the smallest piece) for stock (freeze).
2 tbsp peanut or vegetable oil
salt and freshly ground black pepper
1/4 soy sauce
1 tbsp honey
1 tsp minced and peeled fresh ginger
1 tsp minced garlic
1 tbsp toasted sesame seeds
1 tsp dark sesame oil

To make:
1. Preheat the broiler. The rack should be 4 to 6 inches from the heat source. Put the chicken pieces in a bowl, add 1 tbsp of oil and some salt and pepper, and toss to coat. Place the pieces in a roasting pan and cook, turning after 4-5 minutes or when the first side is beginning to brown.

2. Meanwhile, combine the remaining tbsp of oil with the remaining ingredients. After the second side is beginning to brown, brush the wings with some of the oil mixture. Continue to cook, turning once or twice more until nicely browned all over, about 15-20 minutes total. Give a final brush, and serve.

Foods of the Prophet (pbuh)

February has been a busy month! I guess I haven't been cooking all that much or I would have posted something :) I did make some awesome chicken wings from Mark Bittman's book which I will post soon. But a friend had a really fun party at her house this past weekend where the theme for the food was things that the Prophet Muhammed (peace be upon him) enjoyed eating. There was a whole range of things, from dates and honey to cucumbers, lentils, and tomato-basil salad (I think tomatos were big back then :)). While I was googling for things to make, I came across "tharid", which is a dish that the Prophet mentioned was at the top of the list of best meals. I'd never heard of it before but it sounded delicious when I looked up recipes, so I decided to try it.

I read that the original tharid is so thick with bread that you can actually pull it apart with your hands, no spoon required. I toned down the bread crumbs since I know people enjoy stews and so did the Prophet (pbuh). This recipe below makes a lot, so cut down if you're making for just a few people. I also used 3 cans of canned chickpeas, so I added them after the stew had been cooking for about 30 min on lower heat.

Tharid Lamb & Chickpea Stew
This recipe is adapted from a 13th century Andalusian cookbook.
http://www.superluminal.com/cookbook/substantial_tharid_lamb.html


Soaking: Overnight
Total second-day time: 2 hours

Ingredients:
3 cups chickpeas
3 lbs. lamb, cut into bite-sized cubes
8 cups water
6 cups finely chopped onion
2 tsp. ground coriander
1/2 cup finely chopped fresh coriander
2 tsp. caraway seeds
2 tsp. pepper
6 eggs
1 tbsp. salt
1/2 tsp. saffron in 2 tbsp. water
1/2 cup honey
Enough stale bread for 2 cups of crumbs
6 rounds pita bread, quartered

1. Put the chickpeas into a large bowl, cover them with cold water and let soak overnight. The next day, drain the chickpeas and set them aside.

2. Put the lamb into a large stew pot and cover it with cold water. Bring to a boil and skim off the foam that rises to the top. Add the chickpeas, onion, ground and fresh coriander, caraway seeds and pepper; return to a boil, then reduce the heat.

3. Break the eggs directly into the pot so that they will poach along with the stew. Let the stew cook for an hour to an hour and a half, until the chickpeas are done and the lamb is tender.

4. Add salt and saffron, then remove 1/2 cup of broth from the pot, mix it together with the honey, and pour it back into the pot. Return to a boil and boil vigorously for 3 minutes. Add the bread crumbs to the pot.

5. Put the pita wedges in the bottom of the serving bowl and pour the tharid over them; or serve the pita wedges alongside the tharid and so that guests may put a few in the bottom of an individual soup bowl, then spoon the stew over the bread.

Thai cooking at home

I'm a big proponent of thai cooking at home, so it was nice to see an America's Test Kitchen episode about cooking good asian food at home. I'm hoping to try these two recipes this week.

Thai Chicken Soup
from America's Test Kitchen

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.

6-8 as an appetizer, 4 as a main course

1	teaspoon vegetable oil
3	stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3	large shallots , chopped
8	sprigs fresh cilantro leaves , chopped coarse
3	tablespoons fish sauce
4	cups low-sodium chicken broth
2	(14-ounce) cans coconut milk , well-shaken
1	tablespoon sugar
1/2	pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1	pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see below)
3	tablespoons fresh lime juice from 2 to 3 limes
2	teaspoons red curry paste (Thai)
Garnish
1/2	cup fresh cilantro leaves
2	serrano chiles , sliced thin
2	scallions , sliced thin on bias
1	lime , cut into wedges

1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.


Step-by-Step: Slicing Chicken Breasts
Our Thai-Style Chicken Soup calls for thin slices of boneless, skinless chicken breast that will cook in just a minute or two. To make slicing easier, place the chicken in the freezer for 30 minutes, then cut the breasts in half lengthwise. Firmer, narrower pieces of chicken will be easier to slice on the bias into 1/8-inch-thick slices.


Stir-Fried Portobellos with Ginger-Oyster Sauce
from the Episode: Asian Take-Out at Home

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.

Serves 3 to 4

Glaze
2	tablespoons soy sauce
2	tablespoons sugar
1/4	cup low-sodium chicken broth or vegetable broth
Sauce
1	tablespoon soy sauce
1	cup low-sodium chicken broth or vegetable broth
3	tablespoons oyster sauce
2	teaspoons toasted sesame oil
1	tablespoon cornstarch
Vegetables
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
4	teaspoons minced fresh ginger
4	tablespoons vegetable oil
6 - 8	portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see below), and cut into 2-inch wedges (about 7 cups)
2	cups carrots (sliced), or other longer-cooking vegetable from the chart below
1/2	cup low-sodium chicken broth or vegetable broth
1	cup snow peas or other quick-cooking vegetable from the chart below
1	pound leafy greens from chart below
1	tablespoon toasted sesame seeds (optional)

1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.

2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.

3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.

4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.

5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.

Choosing and Preparing Vegetables for a Stir-Fry
Portobello mushrooms and eggplant are the mainstays in our stir-fries. As for the other vegetables, use those called for in the recipe or switch them with another vegetable from the same category below. We recommend using one harder, longer-cooking vegetable paired with quicker-cooking vegetable and a leafy green (either napa cabbage or bok choy).

Longer-cooking vegetables (to yield 2 cups)

• 4 small carrots, peeled, sliced on bias 1/4 inch thick
• 1/2 pound broccoli, stalks discarded, florets cut into 1 1/4-inch pieces
• 1/2 pound cauliflower, core removed, florets cut into 1 1/4-inch pieces
• 1 pound medium asparagus, bottoms trimmed, cut on bias into 1 1/2-inch lengths
• 1/2 pound green beans, ends trimmed, cut on bias into 1 1/2-inch lengths

Quicker-cooking vegetables (to yield 1 cup)

• 1 medium bell pepper, stemmed, seeded, and cut into 1/2-inch dice
• 3 ounces snow peas, strings and tough ends trimmed
• 3 medium ribs celery, ends trimmed, cut on bias 1/2 inch thick
• 1 small zucchini or summer squash, seeded, quartered lengthwise, and cut on bias 1/4 inch thick

Leafy Greens (to yield 2 cups stems and 4 cups greens)

• 1 small bok choy or napa cabbage (about 1 pound), stems/cores and greens separated, stems/cores cut into 1/4-inch strips, greens into 3/4-inch-thick strips

Step-by-Step: Preparing Vegetables for Stir-Frying

Portobello Mushrooms: After removing the stem, gently scrape the underside of the mushroom with a dinner spoon to remove the feathery gills, which can impart a muddy taste to the stir-fry.	Zucchini: Halve zucchini lengthwise and gently scrape out the seeds from each half with a small spoon. Cut in half lengthwise again, then cut into 1/4-inch slices on a 45-degree bias.
Napa Cabbage: Separate leaves, removing the core of each leaf with a wedge-shaped cut. Slice the leafy greens crosswise into 3/4-inch strips. Cut the cores into 1/4-inch strips.

Update 2/3/08: I tried both these recipes and they were both delicious. The chicken soup was very easy, and has almost gotten me hooked on soups, which is an accomplishment. The stir-fry was great when it was done but man was that labor intensive. I want to say buy all these veggies cleaned and chopped for you but I don't believe in recommending that so I can't :( It's more cost-effective to do it yourself, but maybe try to prep in advance when you have the time. This is the first time I made portobellos, and I love them. Will try again.... on a weekend. :)