Culinary Voyages; Exotic Flavors

Culinary Voyages; Exotic Flavors

As the winter deepens, I always think of the sunny shores of Greece, Italy, or Mexico… here are some of their wonderful flavors to either prepare you for your next adventure or have one right in your own kitchen.

The following recipes are adapted and reprinted from these fine cookbooks available on the Co-op bookshelves at both locations:

• A Taste of Mexico by Kippy Nigh

• Italian Vegetarian Cooking by Paola Gavin

• Classic Indian Vegetarian and Grain Cooking by Julie Sahni

• The Best 125 Meatless Mediterranean Dishes by
  Susann Geiskopf-Hadler and Mindy Toomay

• Meatless Mexican Home Cooking by Nancy Zaslavsky
  Greek Vegetarian Cooking by Alkmini Chaito

Cauliflower
with Pine Nuts and Raisins

2 cups small florets of cauliflower
2 Tbs. olive oil
1 small onion, chopped
1/2 tsp. powdered saffron,
dissolved in 1/4 cup boiling water
1/8 tsp. ground cumin seed
1/4 cup pine nuts
1/4 cup white raisins, soaked in hot water for 10 minutes
3/4 lb. short macaroni
1 cup freshly grated
pecorino cheese

Steam the cauliflower for 8 to 10 minutes, until just tender.

Heat the olive oil in a large frying pan and gently cook the onion for 3 minutes.

Add the cauliflower and cook over moderate heat until golden.

Add the saffron, cumin seed, pine nuts, and raisins and simmer for 5 minutes.

Cook the macaroni in plenty of lightly salted, boiling water. Drain, and transfer to a heated serving bowl.

Pour the sauce over the pasta. Toss lightly. Serve at once, with grated cheese on the side.

Alubias con Chiles Anchos

6 ancho chiles
1 lb. white beans
3 quarts water
2 onions, sliced
1 whole head of garlic
Sea salt to taste

Soak the ancho chiles in warm water for 5 minutes, and remove the seeds and veins.

Cook the beans with all the ingredients, adding water if necessary, until the beans are tender.

Remember, the longer they are cooked, the thicker the sauce becomes.

Serve with heated flour tortillas wrapped in a cotton napkin.

Eggplant with Herbs

1/2 cup olive oil
1 large onion, chopped
4 cloves of garlic, chopped
1/3 cup white wine
1 lb. canned tomatoes
3/4 cup parsley, finely chopped
1 to 2 bay leaves, fresh or dried

Sea salt
Freshly ground black pepper
1 Tbs. raw cane sugar
2 large eggplants

Place the olive oil in a large, nonstick saucepan or a deep frying pan.

Add the onion and garlic. Stir constantly over medium heat until the onion is slightly golden.

Add the wine and stir for a few more minutes. Then add the tomatoes, parsley, bay leaves, salt, pepper and sugar.

Add a cup of hot water, cover and simmer over medium heat until all the water evaporates.

The sauce should be thick and tasty.

In the meantime, cut the eggplants lengthwise (4-5 thick slices from each).

Place the slices in a bowl, sprinkle with salt, cover with water and set aside for 30 minutes.

Wash the eggplants under a running tap and dry them with a paper towel.

Fry the slices (preferably in olive oil, or any seed oil) until they are golden brown.

Place a layer of eggplant in a Pyrex container, followed by a layer of the sauce, and then another layer of eggplant and finally, the remaining sauce.

Bake in a medium oven, 350°F for 30 minutes.

Note: The judicious use of whole wheat bread to sop up any remains of the sauce is suggested in order to waste as little as possible.

Spanakoyrzo (Spinach & Rice)

1 medium-sized onion, chopped
1 cup vegetable oil
3 lbs. spinach, well washed
and cut into large pieces
1 Tbs. tomato puree
4 cloves of garlic
(sliced, not crushed)
2 or 3 scallions
3 Tbs. parsley
Sea salt
Freshly ground black pepper
1 cup brown rice

Place the chopped onion with the oil in a wide saucepan and simmer. When the onion is golden brown, add the spinach. Continue stirring until all the spinach is lightly cooked. Then add the tomato puree to which has been added 2 cups of warm water, the garlic, scallions, parsley, salt and pepper. Allow to simmer for 3/4 hour, stirring occasionally.

In the meantime, precook the rice and then mix it in with the spinach. Add a little more water, if necessary, and allow to simmer until all the water has evaporated.

Note: The use of tomato is optional. If you don't use tomato, though, a little lemon juice squeezed onto the dish before serving will improve the flavor.

Tiella

1/3 cup olive oil
2 garlic cloves, crushed
1 handful of parsley, finely chopped
2 tsp. fresh basil, or 1/2 tsp. dried
2 large onions, thinly sliced
1/2 lb. mushrooms, thinly sliced
Salt
Freshly ground black pepper
2 lbs. red potatoes
6 oz. mozzarella cheese, thinly sliced
1/2 cup freshly grated
parmesan cheese
1/2 cup whole wheat breadcrumbs

Heat half of the olive oil in a large frying pan and cook the garlic, parsley, basil, and onions over moderate heat for 3 minutes. Add the mushrooms and continue to cook for another

5 minutes, or until the mushrooms are tender. Season with salt and black pepper and set aside.

Peel the potatoes and bring to a boil in lightly salted, boiling water. Cook for 10 to 12 minutes, or until they are just tender. Let cool slightly and slice thinly.

Oil a large shallow baking dish and spread half of the

onions and mushrooms over the bottom. Cover with half of the potato slices and sprinkle with salt and black pepper. Top with half of the mozzarella slices and sprinkle with parmesan cheese. Repeat the layers, ending with mozzarella and parmesan cheeses. Sprinkle the breadcrumbs over the top and dribble remaining olive oil over the breadcrumbs.

Bake in a preheated 375°F oven for 30 to 40 minutes, or until the top is golden.

Mexican Green Rice

1 cup medium-grain white rice
2 cups vegetable broth
1 small white onion, chopped
2 garlic cloves, chopped
1/4 cup chopped flat-leaf
parsley leaves
1/4 cup chopped cilantro leaves
4 spinach leaves, chopped
1-1/2 Tbs. vegetable oil
1/4 scant tsp. kosher salt
(adjust salt to the saltiness of your broth)
4 grinds of black pepper

Rinse the rice under running water until the starches run clear. Drain well, then shake the strainer to rid the rice of all moisture.

Put 1/4 cup of the broth, plus the onion, garlic, parsley, cilantro, and spinach in a blender container and puree.

Heat the oil in a large saucepan (with cover). Add the rice and stir, coating the grains with oil until the rice is just beginning to cook and change color.

Add the blender contents to the sizzling rice.

Meanwhile, bring the remaining broth to a boil. Add it to the rice. Add the salt and pepper.

Cover, turn down the heat, and simmer for 25 minutes.

Turn off heat and let the rice sit undisturbed for 10 minutes before removing cover.

Fluff with a fork before serving.

Spicy Beets and Greens

1 large bunch beets with their greens (about 2-1/2 lbs.)
5 Tbs. safflower oil
1 tsp. black mustard seeds
1 Tbs. ground coriander
1/4 tsp. ground fenugreek
1/4 tsp. turmeric
1/2 tsp. cayenne pepper
1-1/2 cup minced onion
1 Tbs. grated or crushed fresh ginger
1 tsp. coarse salt, or to taste
1 tsp. roasted cumin seeds, crushed

Cut off the stems and leaves from the beet root bunch. Chop the leaves and discard the stems. Peel the beets and cut into 1/8-inch-thick slices.

Measure out the spices and place them right next to the stove in separate piles.

Heat the oil in a large skillet over high heat. When the oil is hot, add the mustard seeds. Keep a pot lid handy, as the seeds may fly all over.

When the seeds stop spattering, add the coriander, fenugreek, turmeric, and pepper and follow at once with the onion.

Fry until the onion begins to turn light brown (about 6 minutes), stirring constantly.

Add the beets along with the greens and continue to cook, turning the vegetables until the greens are wilted.

Stir in the ginger gently and cook, covered, over low heat for 20 minutes.

Uncover, add salt to taste, and continue cooking until most of the liquid in the pan has evaporated and the beets look glazed.

Stir in the cumin seeds gently.

Serve warm, at room temperature, or cold.

Variation:

For Cauliflower Smothered with Cauliflower Greens, substitute 1 small head cauliflower (with all the greens attached and weighing about 1-1/2 lbs.), in place of the beets and greens.

Also, before serving, sprinkle with chopped fresh cilantro.

Steamed Cauliflower with Garlic Paprika Sauce

1-1/2 lbs. cauliflower
3 cloves garlic, minced
3 Tbs. fresh Italian parsley, minced
2 Tbs. olive oil
1/2 tsp. salt
2 tsp. paprika
1 Tbs. red wine vinegar

Trim the outer leaves and core from the cauliflower, then separate it into florets.

Place the cauliflower on a steamer rack in a saucepan with a tight-fitting lid.

Add about an inch of water, cover, and cook over medium-high heat for 10 to 12 minutes, until the cauliflower is fork-tender.

Meanwhile, combine the garlic, parsley, and salt in a blender and puree.

With the motor running, add the oil in a slow, steady stream.

Add the vinegar and paprika along with 2 tablespoons of water and puree once again.

Transfer the sauce to a small pan and simmer over low heat for about 2 minutes.

Place the hot cauliflower in a warm serving dish and pour the sauce evenly over it. Serve immediately.

Sweet and Sour Leeks with Rice

1 cup uncooked,
longgrain white rice
1-1/4 lbs. leeks
2 Tbs. olive oil
4 whole cloves
2 large whole bay leaves
2 Tbs. dry sherry
1/4 cup red wine vinegar
1 Tbs. honey
1/2 tsp. salt
Several grinds black pepper

Bring 2 cups of water to a boil over high heat in a medium saucepan.

Stir in the rice, reduce the heat to very low, cover, and simmer for 20 minutes.

Remove from the heat and set aside in a warm spot, without disturbing the lid.

Meanwhile, trim off the root ends and all but about 2 inches of the green portion of the leeks.

Slice them in half lengthwise and rinse under cold water to remove any dirt that may be lodged between the layers. Cut crosswise into 1/2-inch slices.

Heat the oil over medium heat in a saute pan or skillet that has a tight-fitting lid.

Add the cloves, bay leaves, and leeks. Stir to coat with the oil, then add the sherry and 2 tablespoons of water. Cover the pan and cook for 8 to 10 minutes.

Remove the lid after 8 minutes to make sure there is still a little liquid in the pan; you want the leeks to brown slightly, but not scorch.

If the liquid is gone but the leeks are not yet tender, add a tablespoon or two of water and replace the lid.

When the leeks are tender, increase the heat to high and add the vinegar, honey, salt, and pepper.

Cook for about 2 minutes, stirring frequently, until the liquid has reduced to a syrupy consistency.

Fluff the rice with a fork and place it on a warmed serving platter. Top with the leeks and serve immediately.

Spicy Mushrooms
with Ginger and Chilies

3 Tbs. peanut oil
1 cup chopped onion
1 Tbs. chopped fresh ginger
2 tsp. finely chopped garlic
2 hot green chilies, minced
1/4 tsp. turmeric
1-1/2 lbs. mushrooms, cleaned
and cut into 1-inch pieces
1/2 tsp. coarse salt, or to taste
1 tsp. roasted cumin seeds, crushed
1 tsp. lemon juice
2 Tbs. chopped fresh coriander, for garnish

Measure out the spices and place them right next to the stove in separate piles. Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 minutes.

Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes. Add the turmeric, mushrooms, and salt.

Cook, turning them, until all the moisture released by the mushrooms evaporates and the mushrooms begin to fry (about 15 minutes).

Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).

Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh cilantro. Serve with basmati rice.