piranha: red origami crane (Default)
curried chickpeas with ginger
adapted from "the gourmet vegetarian slow cooker" by lynn alley for my instant pot

2 T sesame oil
2 T mexican chile powder
1/2 tsp black pepper corns
8 cloves
1 tsp cumin seeds
8 green cardamom pods
1 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
4 cm fresh ginger root
1 medium red onion
4 cups water
2 cups dried chickpeas
juice of 1 lemon

chop the onion and ginger.
grind the pepper, cloves, cumin, cardamom (or use already-ground spices).
add them and the chile, curry, turmeric, and cayenne to the hot oil to release the flavour.
add the onion and ginger and sauté for ~ 2 min to soften.
add the water and chickpeas.
cook @ 11.6 pressure for 40 min; let pressure release naturally.
take a cup of beans with some liquid, purée it, and add back to the pot to thicken.
stir in the lemon juice.
serve with yogurt over your grain of choice, or pasta.

this is medium-hot for me; just at the limit of what makes my sinuses act up; i might use a bit less cayenne next time. the sauce is a little thin, so i'll need to add less water. the chickpeas are just over the edge of being done; a few are a tad too tough, so maybe another minute of cooking would be a good idea -- or a quick pre-soaking. i was too lazy for that today. it'd be nice with some carrots added too, i think.

i changed all the spice amounts considerably from the original, because pressure cookers affect different spices in different way (increase potency of peppers, decrease that of dried leaves), and because i don't like cumin when it predominates, but love cardamom.
piranha: red origami crane (Default)
sweet smoky black bean and squash chili
adapted from "the new fast food" by jill nussinow for my instant pot (6 quart; it won't fit smaller pots)

2 T canola oil
2 T mexican chile powder
2 tsp ground cumin
2 tsp chipotle chile powder
2 tsp dried oregano
1 large onion
8 garlic cloves
1 large red bell pepper
1 medium butternut squash (> 1 lb)
400g (2 cups) black beans
1-1/2 cups water
796 ml (28 oz) can of tomatoes (low salt)
1/4 cup tomato paste
salt to taste

soak the black beans (this needs to be a full soak, so the beans and squash end up taking the same time to cook under pressure).

remove the squash guts, peel it and cut it into 1/2" cubes.
de-seed the pepper and cut it into pieces.
chop the onion and garlic.
purée the tomatoes and tomato paste.

sauté the spices to release the flavour.
add onion and garlic and sauté for a couple of minutes to soften.
add the red pepper and sauté for a minute more.
add the water, stir.
add the beans.
add the squash.
cook for 12 min @11.6 pressure. let pressure release naturally.

dig down and taste the beans. if they're not done, cook with lid open until they are.

add tomato purée, stir, and cook for ~ 5 min more. stir now and then so it won't start sticking to the pot.

salt to taste (i used about 1/2 tsp).

ok, this one is a keeper; very yummy. the original recipe uses sweet potatoes, but i didn't have any. i only quick-soaked the beans, which wasn't long enough, and the extra cooking time made the squash more mushy than i prefer, but it is still very good; a lovely meld of sweet and smoky, with a nicely warming after-bite.
piranha: red origami crane (Default)
curried garbanzo beans with corn and basil
adapted from "the easy pressure cooker cookbook" by diane phillips for my instant pot

2 T canola oil
2 tsp madras curry powder
1 medium onion
2 medium carrots
1 small can (384 ml) vegetable broth
1 cup garbanzo beans, dried
1 can corn, kernels
2 tsp basil, dried
salt to taste

wash beans.
quick pre-soak: in small pot cover beans with sufficient water, bring to a boil, cover pot, turn off heat, and let soak for 30 min.
chop onions and carrots
sauté curry powder in oil to release flavour.
add onions and carrots and sauté to soften (~2 min).
add broth and drained beans.
cook @ 11.6 pressure for 35 min.
quick release.
add corn and basil; mix.
cover and let stand for a few minutes to heat the corn.

this turned out very good -- i halved the original recipe, but added a bit more liquid (enough to cover the beans), and adjusted the spicing upward as well. very tasty, but not overpowered by curry. i've never cooked garbanzo beans myself before, though i've had them canned -- they're much better cooked from dried.
piranha: red origami crane (Default)
lentils castelluccio style
from "the easy pressure cooker cookbook" by diane phillips, adjusted for my instant pot

3 T olive oil
1 medium onion
4 celery stalks (include leaves if they have them)
2 tsp rosemary, dried, rubbed into small bits (if fresh, use accordingly)
2 cups lentils, french or italian -- the kind that stays intact
2 cups vegetable broth
1/2 tsp salt
1/2 tsp black pepper

rinse lentils.
finely chop onion and celery.
sauté rosemary in olive oil to release flavour.
add onion and celery and sauté until softened (about 2 min).
add broth and lentils, mix, and cook @ 11.6 pressure for 25 min.
quick-release pressure.
season to taste.

the lentils were green ones from dan-d-pak. they took up the entire 2 cups of liquid. i was fine with the moisture of the dish, but the paramour found it a little dry. some of the lentils were just a tad undercooked; not enough to be bothersome, but they'd probably be better if cooked a minute longer (or if the pressure naturally released, though that might make them too soft).
piranha: red origami crane (Default)
split pea soup

(recipe by the "instant pot" manufacturer)

1 cup of split peas (i used half green, half yellow)
1 medium onion
1 medium carrot
2 stalks celery
2 bay leaves
1 lb ham hock (i used ~200g low-fat, low-salt ham from schneider's)
4 cups of water

chop the hell out of the onion, carrot, and celery. dump everything in the cooker. cook on "soup" for 30 min. let depressurize naturally, which means +10 min. season to taste (i used about 1/2 tsp of freshly ground black pepper and 1/2 tsp of sea salt).

this is the second incarnation of this soup, and it still needs work. yesterday's used 5 cups of water, and it was way too thin. today's is still on the thin side, so next time i'll use even less water. salting wasn't necessary yesterday; the ham had enough, but today needed some help. yesterday i threw in way too much ham (it had escaped my notice that 1 lb ham hock does not actually translate to 1 lb ham). this ham isn't good for letting cook the entire time; it becomes very mushy (and cooking it twice does not improve it; it didn't fall apart like i was hoping). if i make this again with ham, i'll cook it without and then put it in just to warm it.

the consistency, apart from being too thin, is good though -- normally i end up pureeing the soup if i cook it on the stove top; here that's not necessary.

this recipe contains measurements i usually don't like -- i prefer to weigh ingredients. what fits in a cup differs too much, and sizes like "medium" are even more meaningless. but since it's for soup, eh, i don't care; winging it varies the taste a little so it doesn't become completely boring after the 10th time i have it.

this isn't too different from my standard split pea soup recipe, so i think i can now adapt that one.

i really like how the pressure cooker concentrates flavour. apparently a lot more of it cooks away into the air during normal cooking than i expected.
piranha: red origami crane (Default)
i had bought some quinces on the last day of the cedar farmer's market (end of october), and they've been perfuming the kitchen wonderfully, but were starting to go. so i cooked up some puree to make my yoghurt more palatable.

if you've never had quince, you might want to try it some time. most varieties are inedible raw; hard and so tart your saliva will leave the building and not return until later that day. but just simmered for a while they soften and mellow nicely, with a very unique flavour that reminds of apple with undertones of pineapple and rose.

600 g quince
165 ml water
100 g sugar
1 T rosewater
1/4 t (heaped) black cardamom -- the spicing is very dependent on personal taste; i love both rose water and cardamom to bits while other people might want to have a lot less of either (or both, for that matter). you can use a bit of ginger instead. i've always wanted to try rose hips, the fleshy bits, but i tend to forget to pick them in time.

scrub fuzz off quinces if they have any. cut them in quarters lengthwise, core them. don't peel, unless your food processor is weak, or you're extremely sensitive to possibly tiny bits of peel surviving the slaughter. if you do peel them, simmer the peel alongside the quarters and fish them out before pureeing.

dump them in the water (immediately after cutting; they discolour much faster than apples).
simmer on low heat for about 20 min. they soften and turn rosy. don't try to cook them until they fall apart; that would take a long time, and it's not necessary

let them cool a bit. fish out the peels if you peeled them.

put quinces and what water is left in food processor. add the other ingredients and process the hell out of it.

eat with something that's otherwise bland. i guess you could also boil the puree down, add some more sugar, and make a paste or fruit leather. the longer you cook them, the more red they turn.

is very yummy, and quite different from other fruity things that are common in our temperate climate.

i can't believe i didn't take any pictures of the quinces, *sigh*. ok, they weren't a lot to look at, but still.
piranha: an aye-aye, a madagaskar lemur, with ears and hair standing out from its head (funny)
click image for the recipe.

via [personal profile] telophase.
piranha: red origami crane (Default)
i've wanted to type this in for ages just in case the tattered paper copy should be swept away in a tsunami one of these days...

it was published in april 1994 in a canadian magazine whose initials are MW, was the winner of the 10th annual southern georgian bay chili cookoff, and was concocted by the thornbury community theatre team.

it is beyond good; the best chili i ever had.
it's about time we made this again.
piranha: red origami crane (Default)
so, i am not a cook. i mean, i can cook foods that i find tasty, but while i am an enthusiast when it comes to eating, i am not one when it comes to cooking. so i mostly stay away from foodie newsgroups and communities because food porn just makes me hungry. :) when somebody on my flist posts a recipe, i might memorify it if it's for baked goods, and i'll ooh and aah over any pretty pictures, but that's pretty much it.

last week somebody (i think pat? or kathy -- had to be one of the two, since they're the most into non-veggie food.) posted a recipe for brining pork. i had vaguely heard of brining, enough to know what distinguishes it from marinating, but i didn't really know much about it; it wasn't taught in my home ec class nor did my family know of it, and that's pretty much whence my knowledge of cooking hails; very provincial. usually i skip right past food posts, but since i had some cheap pork chops in the fridge which are kinda tough when simply pan-fried, this post caught my attention and i went a-hunting for more information on brining.

am i ever glad i did. we just had the best pork chops ever.

of course i didn't follow any recipe i found -- it's not because i feel myself above it (as i said, i am no cook), but because my forays into experimental cooking usually happen outside of normal shopping hours, and i have to make do with what i have in the house.

this is what i cobbled together:

4 cups water
1/8 cup table salt
1/2 cup maple syrup
5 fat cloves garlic, crushed [*]
2 T peppercorns, freshly cracked
3 T fresh rosemary, chopped
2 tsp onion powder (approx -- i just emptied the old stuff left in the container)
1/2 tsp nutmeg (same as the onion powder -- must remember to buy new)
1 tsp ginger, ground

[*] edited to add that i like unusually large amounts of garlic. this did not turn out super-garlicky for me, but somebody who's not as much of a fan might want to use less.

i heated it all up to draw the good stuff out of the spices and herbs and into solution, then let it cool down while we went to get the door.

when i got back, i poured the mix into a bowl and layered the chops i had (6 big ones) into it. covered, and let sit in the fridge overnight. this morning i took them out of the brine, tossed the brine, and put the chops back in the fridge. tonight i pan-fried two of them, without any further spicing.

OMG. divine. savoury-sweet flavour through and through and ever so juicy.

we shall be doing this sort of thing a lot. and, being as the paramour isn't too fond of chicken breasts, complaining that it's their dryness that deters zir, i shall do it to them as well.
piranha: red origami crane (Default)
i've had a hankering to start working with some light mixtures, even though i am mostly just smelling and researching my way through individual fragrances and simple accords.

so today i made "hungary water".
1/2 cup
1/2 cup
1/2 tsp
1/4 tsp
1 tsp
1/8 tsp
12 cm sprig
thinly cut rind of 2
3 small tops
7 small tops
40% vodka (bols)
orange flower water (allitani, lebanon)
glycerin USP
EO of lemon (citrus limonum)
EO of bergamot (citrus bergamia, italy)
EO of rosemary (rosmarinus officinalis erectus, tunisia)
rosemary (rosmarinus officinalis northcott)
mandarins (china)
lime mint (mentha x piperita f citrata)
lemon balm (melissa officinalis)

put solid constituents into sterilised glass jar, pour vodka and orange flower water over them, add everything else, stir. put into dark, dry, cool place to let age and mellow for several weeks, shaking it up often.

if you're here because you found this link on google, be advised that this particular recipe isn't even remotely period, and you should go to jadwiga zajaczkowa's page instead, because she's done the research. i also don't know yet how it'll come out. :)


piranha: red origami crane (Default)
renaissance poisson

July 2015

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