rocking the casbah

Deborah
Eggplant has never made me tremble with joy when it comes to flavor. I generally think of it as a vehicle for garlic and olive oil. Eggplant Parmesan is the rare treat when I am not watching calories and want a blast of rich gooey pleasure. It was not until I encountered a recipe for Moroccan Eggplant Salad that I understood the satisfaction of a delicious eggplant dish. The inspiration comes from a wonderful cookbook called Taste of Morocco by Richard Carrier.

Carrier's book is a lovingly crafted tribute to Moroccan cooking traditions and techniques. If you ever come across a copy of this out-of-print book from 1987, grab it. The stunning photos and simple recipes will make you fall in love with Moroccan cuisine. (Here is an excerpt from the book)

Carriers book has many great recipes for cooked vegetable salads, which were a revelation for me when I first started to cook them.

Eggplants may not have the most interesting flavor, but they sure look pretty in pictures. The pleasing curvy shape is a favorite among still life painters.

To start the dish peel and slice the eggplant, leaving some of the skin on. Many recipes instruct you to salt the slices and let drain for a half hour, rinse, then pat dry before frying. There is debate about the value of this step (to rid the fruit of bitter flavor). I don't know. I do it if I have time.

While the eggplant is frying make a paste of four garlic cloves, 2 Tbs. paprika, 1/2 teas. cayenne, 1 teas. cumin and some lemon peel. It can be coarsley chopped or ground into a paste with a mortar and pestle.

Use enough olive oil to cover the bottom of your pan for frying. Let the slices become golden on both sides and then set aside, cooking the eggplant in batches.

When all the slices are fried, roughly chop the cooked slices and return the eggplant to the pan. Add more oil if you need to, but wait to see if you really need it. Eggplants can absorb a lot of oil when cooking and then release it when almost done. Add the garlic spice paste to the pan and continue to cook for about 15 minutes stirring and breaking down the chunks of eggplant with a wooden spatula. Let the eggplant mixture cook until it gets a nice deep golden brown. Taste for seasoning.

Finish the salad with lots of chopped parsley and the juice from 1/2 a lemon.

Let the salad come to room temp before serving. The eggplant will be creamy with a deep rich flavor from the spices. This can be made a day in advance and stored in the fridge. Serve this salad outdoors as part of a picnic and it will feel like a trip to the oasis!

Amanda

Wow! That looks wonderful. I would love to try that on a slice of terrific, crusty bread. And I love that the dish is so simple. Now, this is a dish that I would pay attention to the spicy flavors when choosing a wine to go with it. The cayenne pepper will give heat - so be sure not to pick a wine too high in alcohol content. The high alcohol content in wines will exacerbate the heat of the pepper. A wine with a touch of sweetness, however, will be a great contrast to the heat and will complement it well. A German Riesling would make a tantalizing match to this beautiful dish. Seek out a "Kabinett" which tend to be off-dry, and light with crisp acidity.

For those of you unfamiliar with the German system of classifying wines, it can be extremely daunting. People tend to veer over to the German wine section, take a look, and coyly turn away. Don't let the enigma of the label deter you from experimenting - the wines are worth it. And once you understand their system better, you will be able to decipher any label.

Why people tend to avoid German wines. They are confused about what they're buying!

In a nutshell, Pradikatswein is the top level of the classification system. Most of the wines in this category are of high-quality. Within this level, wines can range from dry to very sweet, depending on the grapes level of ripeness, with Kabinett being the first designation. The sugar content of the grape juice helps determine into which designation the wine will fall. Spatlese is the next level up, and is typically fruitier and sweeter than the Kabinett. From there, the wines increase in sweetness into the categories Auslese, Beerenauslese, Eiswein, (yummy); and Trockenbeerenauslese, with each rung on the ladder being sweeter, with higher sugar content, then the last. For Deb's recipe, I would stick with either a Kabinett or a Spatlese. (Also, German wines are typically lower in alcohol content).

Today, many German producers are making their labels much simpler and user-friendly.

For wonderful Rieslings, look for the wines of Joh Jos Prum. The wines are simply marvelous. Weingut St. Urbans-Hof is another of my favorite German producers. Spectacular wines at affordable prices. The Ockfener Bockstein Riesling Kabinett is a terrific representation of the wines from the Mosel Saar Ruwer region (and would be exquisite next to Deb's dish). This particular wine can be found in the $15 price range.

If you are looking to enjoy a red with this dish, my first choice would be a fruity, new-world Pinot Noir. (New world meaning American, Australian, e.g. as opposed to old world like French). Again, avoid wines with lots of alcohol like Australian reds or big Cabernet Sauvignons.

fritters for all

Deborah

This is the weekend I am cooking for the big vegan cocktail party (now grown to 175 guests!) in the Hamptons. The goal of the menu I created was to keep the non-vegans not only happy, but in fact, satisfied. That led me to coming up with a fritter recipe. Who can resist something fried? My client mentioned artichokes and it seemed like a no brainer.

Feeling slightly insecure about how to keep fritters without eggs as a binder from falling apart, I did a little research. Indian cusine was a good source for an eggless fritter and I found a recipe that I could reinterpret with my own ingredients. The key it seems, is in having all your ingredients very dry. This means really squeezing the grated vegetables to get rid of excess water. 

Here is the batter squeezed as dry as possible. Just add enough flour and soy milk to act as a glue.

The technique worked like a charm and I am super happy with my test batch. Light, crispy and with a mild artichoke flavor the fritters held together beautifully! This recipe is a bit laborious but it is a great method to go back to when the occasion calls. It is perfect for vegans, those with egg alergies or when you want to make fritters and are all out of eggs.

These fritters are topped off with an egg-free lemon aioli. I am experimenting with different decorative designs here!

Vegan Artichoke Heart Fritters 

1 large potato

1 small onion

1/2 cup frozen peas

1 cup cooked artichoke hearts (use canned or frozen)

1 Tbs. chopped Thyme

2 Tbs. whole wheat flour

2 Tbs. soy milk

1/2 cup olive oil or canola oil

-grate potato and onion and squeeze dry

-defrost peas and squeeze dry

-mash together potatoes and peas in a large bowl

-chop up artichokes and squeeze dry, add to bowl

-mix vegetables together and add the chopped thyme

-gradualy add the flour and soy milk, making sure the mixture stays sticky and not too loose

-heat oil in a pan

-form small patties by the tablespoon and drop into the hot oil

-fry the fritters slowly, about 4 minutes on one side, so they don’t break, turn and fry 2 more minutes till golden

-remove from pan, sprinkle with salt and serve with eggless aoili

makes about 25 fritters

 Eggless Lemon Aioli

1 cup eggless mayonaise

1 lemon, juice and zest

2 tsp dry mustard

1 tsp salt

Wisk all ingredients together and serve with the fritters

Amanda
Sounds like you definitely have your work cut out for you with this cocktail party! But the challenge seems fun and interesting (probably because I'm not the one creating it...). I hope you will let us know how the party goes! And also what else you have on the menu...

Artichokes are one of those tricky vegetables to pair with wine. This doesn't mean that there are no options. Here they are fried -and I would consider this important characteristic when deciding what wine to pair with it. Plus, this is a cocktail party, so you want all-around versatile, food-friendly wines. And, with the large number of attendees, look towards inexpensive, everyday wines.

Immediately, these fritters make me think of light, crisp whites with good acidity. Fried foods tend to pair very well with wines with these qualities. Choose a California sparkler, Prosecco, Gruner Veltliner, Albarino, or Sauvignon Blanc and you won't be disappointed. All of these options will also be wonderful with the Eggless Lemon Aioli as well. Artichokes tend to impart a "sweetness" to white wines, so make sure you choose something very dry. (all of the aforementioned wines are dry...)

Caposaldo Prosecco is one of my current fave's in sparkling wines. I have it on hand all summer long and it is my "go to" bottle to bring to friends' homes. It never disappoints! Everyone loves it, and with it's inherent festivity (it is "bubbly" after all...) Prosecco makes a perfect addition to a cocktail gathering. ($11.99)

Albarino's high acidity makes it a perfect match for fried foods, and it's lean, clean, dry characteristics will work well with the artichokes.

Every party must include reds as well. For a vegan party in particular, I would go with something simple, light and fruity. I'm guessing most of the food will be on the lighter side, and a big, complex wine would only serve to overpower the hors d'oeuvres. Choose an inexpensive Pinot Noir or a Beaujolais Villages. Both of these can be served with a slight chill which is perfect for these hot summer days. Chilled Beaujolais Village in particular makes a great aperitif! And, it's extremely affordable. We just received the 2009 and it is on sale for only $8.99.

Esperanza!

Deborah
How I adore her! The jazz bass player Esperanza Spalding first came to my attention in an article from the New York Times Magazine, a sunday section that I peruse for the photos and a quick glance at the captions, but never fully read because the articles usually irritate me so. But this was different, a profile of this young, beautiful and talented jazz musician- I had to know more. Her eponymous titled CD is heaven to listen to. Esperanza sings too, in a sweet buttery smooth, sexy voice with lots of Brazilian inflections. Her musicality hits me right in the heart. When I saw that she was playing at Summer Stage, the free outdoor concert venue in Central Park, last week as part of a lineup with McCoy Tyner and Ravi Coltrane, I HAD TO GO!

The CareFusion Jazz Festival at Summer Stage in Central Park last Wednesday night.

The show was fantastic  (despite the heat) and the beautiful sunset just added to the summer-in-the-city ambiance. The music was riveting.  Esperanza in person was all I hope for: cute, sassy and bouncy AND the girl has chops!

The hot but happy crowd! Did I mention that the Stanley Clarke Band knocked our socks off when they played the second set?

As the evening wore on the air cooled off a bit and it became a gorgeous night in Central Park.

I decided right then and there that I want to dedicate a recipe to her and I immediately thought of green olive salsa. Esperanza is young and still green, but with tons of depth, lots of piquant spice and pizazz AND she draws on a long history, just like green olives - what could be more appropriate?

Summer Stage is hosting some wonderful food vendors this summer and that evening I was enjoying  delicious pizza from Pizza Moto (they bring their own wood burning oven on site!)  Green olive salsa would be fantastic on a slice of their ricotta and tomato pie.

Green Olive Salsa
1 cup of pitted green olives
1/2 cup fresh tender herbs (parsley, mint, basil, cilantro)
2 garlic cloves
1-2 chilie peppers
zest of one lemon
1 Tbs. red wine vinegar
1 tbs. extra virgin olive oil
Combine all ingredients in a food processor and pulse till well chopped, scrapping down the sides of the bowl as you go to make sure the texture is even. Serve as a condiment or directly on crackers.

makes about 1.5 cups

Amanda
Sounds like a fantastic night in Central Park! Not much beats a summer night in NYC. Deb's salsa is so versatile, I can think of so many different ways to enjoy it. Definitely on the pizza as Deb suggests. Spreading a little on some garlic rubbed grilled crostini would be superb as well, or alongside some simple, broiled fish.


Deb's Green Olive Salsa would pair wonderfully with a glass of Cabernet Franc, especially if the salsa were atop pizza. Cabernet Franc is a cousin of Cabernet Sauvignon, but because of its thinner skin it has lower tannin levels. It thrives in cooler climates, and is a very important varietal in the Bordeaux and Loire Valley regions of France. Though it has been grown successfully in warmer climates like Australia, California and South Africa. It produces a fruity wine and is a bit more subdued than Cab Sauvignon. Typically, a glass of Cab Franc will demonstrate flavors of bell pepper, raspberries and perhaps a bit of tobacco. I love the idea of these characteristics paired with the salty, herbal flavors of Deb's salsa. I think it's a match made in heaven!

Some of my favorite Cab Francs are Chinon, from the Loire Valley in France. The area produces mostly red wines, based on this varietal. The wines are fresh, light and subtle. Chinon Rose's are amazing as well. One of my favorite producers in this region is Couly Dutheil. They produce a lovely, bold Cab Franc called La Baronnie Madeleine. I love this wine! The Wine Spectator, in it's review of this wine, makes note of it's "green olive tapenade" flavors. My favorite summertime Rose also comes from Couly Dutheil - Chinon Rose Couly Rose. I like to refer to this wine as "summertime in a glass". Either one of these wines would be a tremendous hit with Deb's Green Olive Salsa!

herbs and rice

Deborah
This spring already feels like mid-summer. Ninety degrees today!? My herb garden is in full flourish and perfect for the picking.

Large handfuls of fresh chopped herbs are going in to everything I cook on these warm days.

A dear friend recently took me on a shopping trip to the Korean supermarket H Mart on Union Street in Flushing Queens. What a treasure trove of edible goodies! I had never been to a store quite like it. There was an entire wall display devoted to kimchee (natch) and spicy pickles in every imaginable and unimaginable variety. I was in awe. There were walls of shelves devoted to single items like varieties of soy bean paste and another for just sea salt! Too fantastic. I left with my arms loaded. One of the treasures I lugged home was this bag of organic short grain brown rice. 

The plastic package resembled rice paper. Who could resist such cuteness?

Brown rice seemed like the perfect vehicle for some fresh herbs so I made a salad. Brown rice salad usually steers my inspiration towards the direction of sweetness, with lots of dried fruit, but this time I wanted to do something lemony and fresh that would feature herbs and some vegetables. 

There were three varieties of brown rice in this blend (all from California, not Korea): Organic Brown Rice, Organic Sweet Brown Rice, Organic Black Rice. 

This brown rice salad can be made in advance and brought on a picnic. I am going to share it with friends tomorrow at the Belmont Stakes race. I hope it doesn't rain.

Brown Rice Salad with Lemon Vinaigrette

1 quart water

3 Tbs. salt

1/2 cup green beans cut into bite sized pieces

1/2 cup zucchini cut into a small dice

1 cup of Brown Rice

3 Tbs. chopped herbs (parsley, mint, basil, oregano, marjoram, chives)

1/4 cup toasted nuts (almond, cashew, walnut, pine)

1/4 cup currents

2 scallions, minced

Juice of 1/2 lemon

zest of 1/2 lemon

4 Tbs. extra virgin olive oil

Bring water to a boil and add salt. Blanch the green beans in the boiling water till tender- 5 minutes. Lift beans out of boiling water with a slotted spoon. Add the zucchini to the water and boil for 1 minute, to get the raw edge of but not cooked through, lift the zucchini out of the water and set aside with the green beans to cool (shock the vegetables in ice water if you like. I just run them under cold water for a few minutes to stop the cooking)

Add the brown rice to the water and cook at a rolling boil for 30-40 minutes until the rice is tender. Drain the cooked rice in a strainer and put it into a bowl with the green beans, zucchini, chopped herbs, toasted nuts, currents and scallions. Toss to combine ingredients, then add the lemon juice and lemon zest. Toss again. Add the olive oil and taste. Adjust seasonings.

Allow to rice to cool to room temp before refrigerating. Serve chilled or at room temp. Can be made the day before and stored in a covered container in the fridge.

Makes about 3 cups.

Amanda

Deb, you shared this recipe at the perfect time! I am currently undergoing my annual "body cleanse". My diet for the next two weeks consists of all things natural. Nothing processed,  or out of a box (rice is OK). Just veggies, fruits, brown rice, eggs...you get the picture. So far, so good. We just have to see now how I get by this weekend without any wine.

A great hot weather wine that would be perfect with this light, summery rice salad would be Vinho Verde from Portugal. This delightful white comes from the Minho region in the northern part of the county. Low in alcohol, it is a pleasure to sip on a hot afternoon. The name means "green wine" - not in reference to the color, but rather its youthfulness. It is made to be drunk within a year. While it cannot qualify as a "sparkling" wine, it does have a "fizziness" to it.

With its characteristic citrus/herbal flavors, it would be wonderful paired with Deb's brown rice recipe. The rice salad (but not the wine) will definitely be on my menu over the next two weeks!

GaGa, ooh la la

Deborah

What a glorious weekend! I took a long walk on Sunday, from my home in Rego Park, Queens through Flushing Meadow Park to the Queens Botanical Garden. The Spring flowering bulbs where at full peak and offered an overwhelmingly sensual experience. I flung myself on the grass next to the flower beds and breathed deep. The perfume floating out of the blossoms warmed from the sun was intoxicating. My mind slowed down to the point where this cliche was the only way to describe the blissful moment. AND the insane riot of color on the fleshy, velvety petals had me humming Lady Gaga songs as I made my way through the garden paths.

Walking back home I made a point to stop by at least one of the many Ecuadorean food vendor carts located on the eastern edge of the park.

The large jugs of bright green hot sauce (aji criollo) on the picnic tables drew me in. All I needed was a vehicle to get the hot sauce into my mouth.
Featured on the grill of Mi Pequeno Turruno were sweet potato croquets served with a salad. My second selection was something I had never seen or tried before- baked sweet plantains stuffed with mozzarella cheese, a combination that proved inspired: sweet, salty, mushy, yummy. Delish to everything!

sweet potato croquette

Baked stuffed plantain stuffed with mozzarella paired with a large helping of Ecuadorean hot sauce!


I came home and made my own version of the hot sauce with onions, garlic, lime juice and jalapenos.

I was able to find a recipe for the plantains online- a straight forward preparation as I suspected.
I am not sure what one drinks with this dish. Maybe something comes to mind Amanda?

These recipes are from the web site The Cooking Adventures of Chef Paz

Aji Criollo (Ecuadorian Hot Sauce)
Ingredients:
4 jalapenos, seeds removed
1/2 bunch of cilantro (stems and leaves)
1/2 cup of water
3 garlic cloves
Juice from 1/2 lime or lemon
3 Tbs finely chopped white onion (scallions can also be used)
Salt

Put all ingredients in food processor and blend.

Sweet Baked Plantain with Cheese
Ingredients:
6 ripe plantains, whole
1-2 Tbs melted butter or oil, use as little as you want
6 thick slices of mozzarella

Preparation:
Pre-heat oven to 400 F
Peel the plantains, place them on a baking sheet and rub them with butter or oil.
Bake the plantains for 30 minutes, then turn each one and bake for another 15 - 20 minutes or until golden on both sides.

Remove the plantains from the oven, made a horizontal slit on the middle of each plantain, and stuff them with cheese slices

In a few minutes the cheese will have melted, serve immediately, with or without hot sauce.

Amanda
Well, yes. This is a bit tough. But as in relationships - "there is someone for everyone" - so it is with food. At least in my mind. There is a libation out there for all things edible, and I am on an endless quest to find the best partners. I guess you could call me the "yenta" of food and beverage.


The sweet potato croquette and salad could certainly be a meal in and of itself. But I see the stuffed plantain as something "fun" served at a party. Therefore, I wouldn't pair something specifically with that dish. I would pour something that is just very versatile in general. As it is Spring, and I am in a "warm weather" frame of mind, my taste buds are affected greatly, and what I crave has changed with the weather. I am now in a Sangria state of mind, and I would highly recommend this chilled delight as an accompaniment to the wonderful recipes with which Deb has provided us. Red or white would work fine.


I originally discovered my latest favorite white Sangria recipe from Fine Cooking magazine. It is irresistable! Be careful though, it is so utterly refreshing and wonderful that it goes down incredibly easy! I think it would be marvelous next to the stuffed plantain topped with the hot sauce. And the abundance of fruit in the Sangria would serve perfectly to quell the heat from the jalapenos.


For white Sangria, I typically use an inexpensive, fruity Spanish wine (the same holds true for red). Many times I'll use an Albarino. The particular recipe I like is a Peach/Pear Sangria. Start off by peeling and dicing a variety of pears and peaches. Then, take 1 bottle of white wine, add 2 cups pear nectar, 1 tablespoon of simple syrup, 1/4 cup of gin, 3 tablespoons of triple sec and the fruit. I usually put it in the refridgerator for about 4 hours to let the fruit absorb the sangria a bit. I typically do not add ice to the pitcher, but rather chill it in the fridge. I prefer to add the ice to the cups. That way, the Sangria does not get too watery, especially if it is outside in the sun.


This Sangria is wonderful and easy, and I highly recommend it! Especially with stuffed plantains and Ecuadorian hot sauce!

I DO want to go to Chelsea

Deborah
Bring a sweater if you plan a shopping visit to Manhattan Fruit Exchange located in Chelsea Market.  The whole place is refrigerated. The always amiable cashier ladies who work there pad themselves with layers of clothing to withstand the conditions. Bring cash too. These small obstacles are no boundary for the kid in a candy store experience that vegetable lovers will have in this heavily stocked store.  It is my go-to stop whenever I need something specific for a recipe and it never disappoints. I almost always see chef's in white jackets prowling the aisles there for last minute ingredients. Today the store had scotch bonnet peppers (mislabeled as Habaneros, which are similar but slightly different!)

I fawned my way through the store pulling myself past their vast selections of cheeses, nuts, rices, mushrooms, herbs, baby vegetables, and exotic fruit to the organic section where I fell in love with a bunch of hydroponic watercress.  Next into my basket went some fresh peas in their pods.

When purchasing fresh peas be aware that one pound of pods can yield barely over a cup of peas.

I grabbed a few shallots to round out the plan in my head, a vegetable dish that would be at home during Passover week and equally welcome at the Easter table.
I believe I succeeded.

The sweet mild peas get a depth of flavor from the roasted shallots. The wilted watercress and lemon juice add a lively counterpoint.

Sweet Peas with Roasted Shallots over Wilted Watercress
2 shallots peeled and cut into quarters
1/4 cup of Olive Oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 bunch watercress, washed and dried, stems trimmed
2 cups of fresh or frozen peas
1 Tbs. lemon zest
2 Tbs. lemon Juice

Preheat oven to 425. Put shallots in a small baking dish and toss with 1 Tbs. of the Olive oil. Roast in hot oven for 15 minutes. Remove form oven and set aside to cool. In a saute pan heat the rest of the olive oil on meduim heat and add the black pepper to the oil, saute for 2 minutes. Chop up the shallots and add them to the saute pan, then add the peas, stirring carefully to coat all the peas with the oil. Allow to simmer for 5 minutes, till the peas are tender. Add the lemon zest to the peas, toss and cook one more minute.
On a serving plate arrange the watercress. Dress the watercress with the salt and the lemon juice. Pour the hot peas with the oil from the pan into the center of the watercress nest. Drizzle the hot oil over all the watercress.
Serves Four

Amanda
First, I have to comment about Deb's pictures. Each one is more beautiful than the last. Just stunning! As for the Manhattan Fruit Exchange - I think I have to make a trip into NYC just to go to that market! I wish we had something like that near me. I could easily spend a few hours in a place like that!


Deb's recipe sounds like the perfect salad course as a starter to a larger meal. If served like this, I would love to enjoy a crisp, lively Sauvignon Blanc with it. Then I would move on to bigger wines with the main course. Something from New Zealand, or France would work perfectly. Or even a Sauvignon Blanc / Semillon blend from Bordeaux. The citrus, grassy flavors of the wine will complement the dressing flavors in the salad. I would also not hesitate to sip a Muscadet with this dish as well.

One of my favorite Sauvignon Blancs is from Kim Crawford in New Zealand. Very lively, and bright with great acidity. Lots of grassy, herbal flavors. For Muscadet, I love the Domaine de la Fruitiere Cuvee Petit M, with it's intense aromatics and wonderful minerality. Both wines can be found for around $14.99.

spice and everything nice

No, not from my backyard, not yet. This time of year grocery stores are practically giving daffodils away.  I got these at Whole Foods, three bunches for $5!

Deborah
My friend Katie and I share a passion for discovering the diversity of ingredients and food culture here in NY City.  Katie has been exploring Ethiopian cuisine in particular for a while. She has posted her observations and experiments on her blog Party in my Pantry.  Katie's enthusiasm is infectious and piqued my interest in the culinary traditions of this East African country. A few years ago the Ethiopian born chef Marcus Samuelsson published a collection of recipes, The Soul of a New Cuisine, covering the entire African continent. I adore this book with its gorgeous photos, fascinating text and beguiling recipes. With the book as my guide I am beginning to explore the depth of cuilinary riches Africa has to offer. My current wish list is to hit one of the Ethiopian restaurants Katie has visited here in New York. How about it Katie?

The following recipe is Katie's play on a traditional Ethiopian okra dish. Not having okra on hand she substituted collard greens, with excellent results. The greens are combined with some traditional spices and chopped tomatoes to make a fragrant, hearty dish. If you want to make this more filling, add in some cooked beans like chickpeas.

I bought these greens at a local Asian market here in Queens. I have no idea what they are, I could not read the sign. They taste like mild mustard greens.  At $0.79 per pound, a true bargain! Asian markets are one of the best places to find a wide variety of fresh affordable greens.

The perfume from this dish is intoxicating. Cardamom has a very flowery, fragrant smell and is often used in Indian desserts. Pairing this spice with a green vegetable was new to me. I loved the aroma coming up from the pan as I sauteed the spice paste.

The finished dish is wonderful, full of flavor and carrying hints of life far away. The tomatoes add a tart counterpoint to the sweet cardamom-ginger spice combo. The greens keep everything really grounded. I loved this dish and will be making it again and again.

Thank you Katie!

Amanda, I am wondering if there is perhaps a South African wine that might work well with this delicious dish?

Ethiopian-Style Greens OR Bamya Alich'A
-adapted from the blog: Party in my Pantry

4 cups chopped greens (collard, mustard, bok choy, kale, spinach)
2 quarts salted water for blanching
1/4 cup olive oil
1 1/2 cups minced red onions
2 teaspoons minced garlic
2 fresh chilies, minced, or to taste
2 teaspoons minced ginger
1 teaspoon ground cardamom
1 1/2 cups coarsely chopped, seeded peeled ripe tomatoes or 1 14oz can
salt and pepper to taste
2 Tbs lemon juice

Wash the greens, trim off and discard any rough stems. Coarsely chop the trimmed leaves. Bring salted water to a rolling boil and blanch the greens for 10 minutes or until tender (the variety of greens you are using will determine how long you cook them, collards take longer than mustard greens. Taste often to determine doneness). Drain and set aside.
Heat the oil in a medium saucepan and cook the onions until they are light brown. Add the garlic, chilies, ginger and cardamon and stir to combine ingredients. Cook the onion spice paste on low heat for five minutes. Add the tomatoes and salt and pepper and bring the mixture to a boil. Simmer for 5 minutes so the flavors begin to combine. Taste at this point to adjust seasoning. Add the greens and cook uncovered over low heat for 10 minutes. Adjust the seasoning and remove from the heat. Finish with lemon juice. Serve hot or at room temperature.

Amanda
I think of myself as fairly well-rounded when it comes to cuisine. I've been introduced to the fare of different cultures since I was a small child. However, it occurs to me now that somehow Ethopian cooking and experiences seem to have escaped my radar. Which in a way delights me - for now I have something new to discover! I truly gain such enormous elation from exploring previously unchartered culinary territories!


Deb - you are right on target with looking to wines from South Africa to complement this dish. As I have mentioned in earlier posts - wines from particular regions have an affinity for foods from the same region. Of course, pairing wines and dishes from the same countries is not a steadfast rule, but rather a simple, fun suggestion, and "experiment".


Located in the Koelenhof region near Stellenbosch is one of South Africa's greatest white wine producers, Mulderbosch. Mulderbosch produces a wonderful Chenin Blanc, referred to as "Steen" in South Africa. An excellent food wine in general, this is the perfect choice for a vegetable stew. Filled with terrific tropical fruit flavors, the wine also presents notes of ginger and cloves - a beautiful complement to the spicey flavors in the dish. The wine is off-dry (it has a slight touch of sweetness) which is really a characteristic this recipe requires.

If you are looking for something a little "bigger", I would not hesitate to recommend a Rose - like Mulderbosch's Cabernet Sauvignon Rose. With red fruit flavors on the palate, this ripe, fresh, bright wine also offers up spice flavors like nutmeg and pepper.


I am going to cook up this recipe right away! It's next on my list! Deb - thanks for sharing Katie's recipe, and Katie - thanks for the inspiration!

a snow story

Deborah
Snow day. Despite the travel inconveniences and the SHOVELING, it forces us to slow down and that can be a good thing. The day at home got me looking around for a little splash of brightness to break up all that white.

Even the vegetables I had on hand were white.

No point looking out back for flavor, my herb garden is buried.

A gift from a friend who had just returned from California would do the trick.

These juicy, thin skinned lemons are always welcome in the kitchen. They will bring a happy zing to just about every dish. I like to add them to the roasting pan to caramelize with other vegetables. Today I chopped up one of the lemons and some cauliflower and tossed everything with a pinch of curry powder and enough olive oil to coat the vegetables.

Mario Battali's rustic Italian cooking inspired me to start using the green leaves of the cauliflower as well as the florets. The cauliflower roasts at 400 degrees for about 20 minutes.

The lemons add a tart sweetness and a bit of color to the vegetables. This is a simple pleasure for a slow, cold day. Save a slice for your tea and snuggle down to watch the snow fall. 

Amanda

Well, this is a tough one, I must admit! Probably because Deb's cup of tea looks like that would be the perfect match to this comforting dish. It just looks so satisfying sitting there alongside the cauliflower. I never thought of using the cauliflower greens - I must try that! I didn't even know they were edible! I guess that's why I'm the wine writer and Deb's the chef.

Deb's is a simple, beautiful dish. So, I am going to suggest something equally simple and delightful for the wine - Vinho Verde from Portugal. Typically low in alcohol content, this is the way to go. And, what makes it even better is it's incredibly inexpensive pricetag! Vinho Verde can typically be found for $6-$10.

These crisp, aromatic wines come from the Vinho Verde region of Portugal, and are really known as Portugal's best whites. Made from the Alvarinho (Spain's Albarino), they typically display flavors of citrus fruit and green apple, and are slightly effervescent. Vinho Verdes pair particularly well with salads too. Be sure to drink these wines if you buy them, and don't hold onto them. They are specifically made for early drinking. In fact, "Vinho Verde" means "green wine", a reference to the wine's youth.

The lemon in Deb's dish will bring out the best in the wine - the clean, fresh, crisp flavors. This is a match made in heaven! (Next to Deb's cup of tea with a slice of lemon!)