Plancha of the Sea

There are certain things in life that make me swoon.. no matter what else is going on.
Here's a tip for living with a female:
a.  If there is ever tension, offer her a tentacle, okra, fresh dates, shrimp, fenugreek leaves, dosa, homemade honey, black chickpea sprouts, basil, st nectaire... or a piment for her mangue.  She will swoon.  Maybe not for you, but she will be in a better mood.
b.  Actually, offer her those types of things any day or everyday (of course, not the same thing everyday...duh) and she will maybe start swooning for you.
c.  If she is already swooning for you (ahem) don't forget to offer her these types of things every once in a while to avoid tension.  If tension occurs, refer to point a.  It is the regulation loop of relationships.
I may be generalizing here.. this is most probably MY happiness in the house regulation loop.

Tonight's "swoon for the plate" menu

Peel and eat shrimp with spicy mayo

Med sardines brushed with Chermoula à la plancha

Octopus tentacles in a lime ginger garlic marinade à la plancha

Pink Trout in Chermoula à la plancha

accompanied by grilled veggies à a plancha:

Sliced zucchini

Sliced carrots

Tomato wedges

Be still my heart... ooOooh!

Truffled Kuri Quinozotto

Smells like magic...but the good kind!
The kind you always hoped would be real..and then find out that there is nothing more real than it.  A discovery you've known or heard about but never thought would be within your realm of experiment..
Ok, ok I didn't actually buy black truffles, but I do have this amazing truffle infused olive oil, which is more attainable unless you have a truffle finder with his own laced oak forest.
I didn't really follow a recipe here.  I went with instinct and availability.
Serves 6 as a side, 4 as a main
Ingredients:
1 red kuri or butternut squash, peeled and cubed
6-7 large mushrooms, sliced
Small handful dried cêpes or wild mushrooms
4 tbsp truffled olive oil
1 1/2 cups quinoa (I used mostly quinoa and a bit of bulgur) rinsed
1 handful parmesan
1/4 cup heavy cream
2 cups water
2 tbsp rocket pesto (or regular pesto)
1/2 tsp nutmeg
1 tsp paprika
lots of freshly cracked pepper
1 handful chopped parsley
1 handful crumbled goat cheese (or feta)
Directions:
1.  Toss the cubes of kuri squash with 1 tbsp truffled olive oil.  Bake at 200°C for 20 minutes.  Reserve.
2.  Meanwhile, sautée the mushrooms in 1 tbsp truffled olive oil for 5-8 minutes until well colored.  Reserve.
3.  Heat the rest of the truffled olive oil in a wok.  Add the quinoa and stir to coat.  Keep stirring until the quinoa starts to color.
4.  Add the pesto, paprika, pepper, cêpes, nutmeg, and 1 cup of water.  Turn heat to low and cover.  Cook until the liquid is mostly absorbed.
5.  Add the kuri squash, mushrooms, cream, parmesan, and remaining water.  Cover and cook until the liquid is absorbed and the quinoa grains become pearly.  I didn't time it.. I just tried it.  Add salt if necessary.  My rocket pesto was strong in flavor because of the roasted pumpkin seeds, so I didn't need to add any salt.

Serve with crumbled goat cheese and chopped parsley.  I served mine as a side with some grilled turkey cutlets brushed with rocket pesto.  I had only a bit left and I had to either use it or freeze it.. and I'd much rather have another excuse to buy arugula than to freeze a tiny portion of my crazy pesto.  I'd easily eat it as a main dish, though.

This was heavenly.  I'm so excited that squash and mushroom season is near.  This year is going to be killer.  I promise...

*don't use bulgur if you're GF please

Black Truffle Goat Kuri Pizza

Remember when I said I saved a little pizza dough to sneak a peez?

Well it's just as good after 3 days hanging out in the fridge... maybe even better.. or was that the truffled olive oil?

This was supposed to be an appetizer for 2 but ended up being dinner for 1.  Happy ending for me!

Here are the toppings:

Plenty of olive oil infused with black truffles... that stuff is amazing

slices of goat cheese

parmesan

black pepper

sautéed mushrooms (they're hiding)

some grated red kuri or butternut squash

I ate it with some arugula.

Bam. Amaze yourself!

That truffled olive oil is mind blowing.  I'm roasting the rest of my red kuri squash with it right now.  There might be a risotto in sight tomorrow...

Beet Halwa

I'm in love...madly in love...
Beets with cardamom in dessert.. Indian style.  Thank you, Indian Khana for making my life complete!
I'm not really into desserts, but I think I could eat this forever and ever and always be happy.  I was hoping to get complaints because of the Indian-ness, so I could have it all to myself, but it was scarfed down by all who tried.  I'll have to find something more strange next time.
Serves 4-5
Ingredients:
2 large beets, peeled and grated (approx 5 cups)
2 Tbsp ghee (I used butter)
1 1/2 cups milk
1/2 cup condensed milk
2 Tbsp sugar (or not at all)
1/2 tsp freshly roasted and crushed cardamom (about 5 pods)
10-12 tsp cashews
1 Tbsp almond slivers (I didn't have)
1 Tbsp pistachio slivers (I didn't have)
Directions:
1.  Roast the cashews in the butter, then reserve.  I'm not sure how useful this step is.  I used already roasted cashews.  Oh did you know cashews are not nuts?  They are the external part of a fruit, not the seed.  How naughty!
2.  Use a pressure cooker to cook the grated beets for 8-10 minutes.  You want the raw smell to disappear and you want most of the liquid to evaporate.  Stir continuously during this step.
3.  Add the milk and close the pressure cooker.  Once it starts to hiss, leave it 5 minutes (or for 1 whistle).  Turn off the heat and let the pressure drop by itself before opening.
4.  Open up the pressure cooker and put back on high heat, stirring continuously for 10-12 minutes.  Again, the idea is for most of the liquid to evaporate.  At this point, I took a mouthful and it was already delicious without being Indianized.  Just beets cooked with milk...mmm!
5.  Add the condensed milk and stir in, cooking for 2-3 minutes.
6.  Add the sugar and cook for another 5 minutes.  I could have skipped this.  I don't think it needed extra sugar, but as I said, I don't really have a sweet tooth.  When I make dessert, it usually isn't for me..
7.  Add the cashews and cardamom and cook for another 10 minutes until it gets goopy... meaning when you stir, it doesn't release a liquid trail.  Does that make sense?
8.  Stir in the nuts if using, making sure to keep some for decoration.

Serve warm, close your eyes, and enjoy the journey...

Homemade Pizza on Pizza Stone

Ok ok.. My pizza stone is not solely for Naan.  It is also, most appropriately, for pizza.  Before I start getting adventurous with crazy pizza flour and oil combinations, I'm sticking to the simple, straightforward pizza dough the stone was made for.  I also want to master the normal before attacking the paranormal.  I'm giving the flour in weight, because US flour is different than French all purpose flour in density.. and it helps if a different flour than wheat needs to be used.

Ingredients:

220g all purpose flour

5g (1/2 tsp) salt

12cL (4 fl oz) warm water

5g sugar

10g (2 tsp) yeast

2 tbsp EVOO

Cornmeal for rolling and base

Directions:

1.  Stir the sugar into the warm water, then add the yeast and let sit for 5 minutes.  It should foam.

2.  Meanwhile, sift the flour and salt together.  Oil your hands and add the oil to the flour, mixingwell with your oiled hands, then make a well.

3.  When the yeast is foamy, add it into the flour well and incorporate with your oiled hands.  Doing this, rather than using a machine, will make you feel in touch with your inner human.. Or whatever species you are.  What I mean is, it makes you feel alive and aware of the process, which is very important.  Plus, you get to take your rings off and get your hands dirty.

Do this for a few minutes, until the dough has come together into a nice wet ball.

4.  Slather just a bit of EVOO over the dough ball and either cover and let rise in a warm spot for 2 hours, punchung it down after 1 hour, or plastic wrapping it and putting it in the fridge for a slow rise...16-24 hours later.  I chose the later route, because it's 10pm and I already ate and don't have any mozzarella or fresh basil right this second.  If I did, I would still be making pizza, regardless of whether I had already eaten or not.
5.  When ready to roll, prepare all the toppings you're going to be using.  Stretch out the dough to fit your pizza pan or pizza stone, sprinkling cornmeal liberally on the base.  Mine is 1 ft (30cm) in diameter, so I'm going for that.  I read somewhere not to use a rolling pin, but to do it by hand, if possible by tossing.  I tried, but gave in to the rolling pin, at least to get the round shape.  Then I pressed it with my fingers.

6.  Preheat the oven to the highest setting with the pizza stone inside on the lowest rack.  Slide the prepared pizza onto the stone and cook until done... about 8-10 minutes.  I'm going for crispy crust, chewy on the inside.  The cornmeal makes it perfect.

Toppings I used:
Rocket Pesto
Roasted artichoke hearts
Roasted tomatoes
Roasted bell
Mozzarella
Feta
Shredded swiss
Parmesan
Shredded chicken
Chili oil

I had been saving my roasted eggplant slices for this moment, and completely forgot about them.  Shame on me.
This pizza was beyond delicious!  Not only were the toppings wonderful together, the crust was exactly how I wanted it.  I was actually surprised at how perfect it came out.  I was told it was better than the place I usually go for pizza!
I kept a small part of the dough to secretly make one later with truffle oil...mmmmmmm

Sesame Ginger Fries

Off the Meat Hook incepted the idea into my head.  I've been trying to figure how to pull this one off, but it will perfectly accommodate the continuation of my Chicken Inasal, since I ran out of rice.

Oh you wanted fries? Oh you will get fries...but MY way!
I didn't really measure, but lets say for about 500g or 1 lb cut potatoes, here's how to season before baking:
1/2 tsp garlic powder
1/4 tsp salt
1 tsp ginger powder
1 tbsp sesame oil
2 tbsp sesame seeds

Toss, bake at 200°C 400°F for 20 minutes or until golden, serve.
This is the golden medal of all home fries.

I don't know why I waited for an asian dish to pair it with.. It would go with just about anything!  The ginger is not very potent.  I may just add some fresh ginger next time.  This would be killer with yams!

Manguing my Piment Cookies

While making a batch of Tahini Almond cookies, I thought the whole time about the dried mango I smuggled into my happy place.  Imagine a cookie with mango, chili, and coconut...I imagine the first bite to be similar to my heart being kidnapped in a freefall, unable to control anything.. just feeling the experience and going with the flow..

My "vacation" has turned into a "staycation," so I'm sweeping myself off my own feet with kitchen adventures.
These are basically the same as my Jalapeno cookies, but with an added 120g dried chopped mango in the batter and as a topping.
I just licked my fingers full of mango chili cookie dough... please catch me while I fall..it's amazing!

The end result is exalting.  The dried mango does its job, and moistens and melts into the cookie and onto your tongue as it always has and always will...

Chicken Inasal

I think Pinoy cooking is the best way for me to use my coconut vinegar.  As my chicken is marinating, I realize that my coconut vinegar has a very strong aroma of coconut, and is actually sugar cane vinegar with coconut extract.  I'm sure it will be fine.

What I feel defines Philipino cooking more than anything else is the sourness factor.  They almost always have a game of salty-sour, sweet-sour, or even salty-sweet-sour happening.  Last time I made a Filipino dish, I was completey amazed at the flavor that develops just by adding some vinegar.

Ingredients

2 lbs (1 kg) chicken thighs, skin on

Marinade:

2 tbsp grated ginger

2 tbsp grated garlic

3/4 cup chopped lemongrass (or 2 tbsp dried)

1/2 cup coconut vinegar

1/2 cup lemon juice

1/8 cup brown sugar or cassonade

1 tsp baking soda

1 tsp salt

1 tbsp black pepper

Basting:

3 Tbsp annato oil (I used coconut..sacriledge?)

1/2 cup butter (I omitted and used leftover marinade to baste)

Directions

1.  Mix all the marinade ingrediens together, then slather all over the chicken, making sure to get it under nicely under the skin.  Refridgerate for 1-3 hours.

2.  Prepare the baste, then grill the chicken while basting.

I didn't grill, but rather roasted at 185°C for 45 minutes.  Instead of basting, I stirred the coconut oil into the marinade and spooned it over the chicken.
I served with some marinated grilled veggies.  I used the same marinade I used for the chicken, since it made more than enough.

The house smells of sweet vinegar.. which is a bit alarming.
Chicken Inasal is usually reddish orange, a color given by the annato oil.  I'll have to look into that for next time.  Mine just looks like grilled chicken, but the flavor is just phenomenal.  I was worried it would taste too sweet or too sour or too lemongrassy, but since it is not a saucy dish, this "grilled" chicken is just perfect.

Summer Quiche

Isn't summer just a concoction of juicy tomatoes, zucchini, and feta anyways?

To the mix, I added tuna and fresh rosemary, but I could have gone completely veg and used eggplant.

Mmm eggplant.

Here's the secret to making quiche.. there is no secret.  Just do it.

Ingredients:

1 pate brisée (raw pastry crust)

1 large tomato, sliced

1 small zucchini, sliced and roasted

1 can of tuna, drained

2 eggs

splash of milk

2 Tbsp heavy cream (or more)

1 Tbsp mustard

good sprinkling rosemary

2 handfuls crumbled feta (about 100g)

freshly cracked pepper

Directions:

1.  Unroll your pastry and stab it multiple times with a fork before placing it in a pie tin (or pyrex round dish since I don't have a pie tin).

2.  Preheat the oven to 350°F 180°C and precook the empty.  Why?  Because what you are going to put inside it will cook quickly and you don't want the bottom of your quiche to be soggy.  Also, make sure to use a pastry made with butter only.. none of that palm oil stuff.  Or make it yourself, but I haven't done that yet.  I'm not sure why but it really intimidates me, plus they are so inexpensive and I like to keep my flour for cookies and rotis.  

I usually precook for 10 minutes or until the bottom starts to rise up.  Not enough to color it, though, because then the edges will be overcooked at the end.

3.  Whisk together the eggs, milk, cream, and most of the mustard.  Add some pepper as well.

4.  When the pastry is ready, spread a bit of mustard along the bottom and pour in 1/3 off the egg mixture.

5.  Lay the zucchini slices and arrange them so they are spread out evenly along the bottom.

6.  Evenly spread out the tuna over the zucchini, and add another 1/3 of the egg mixture.

7.  Lay the tomato slices over the tuna and give it a good sprinkling of rosemary.  Then add the feta.

8.  Finally, pour in the last 1/3 of the egg mixture and bake for 40 minutes.

Let it cool 5-10 minutes before serving.

Perfect.

The feta gives it a nice tang and the tomatoes were perfectly roasted and delicious.

Hara Moong Dal

My last moong episode was excellent, however, I did not get a good picture of it so it never saw the light of day on this blog.  A pity, really, but its because it was so good I scarfed it down like an animal and by the time I realized I hadn't photographed it correctly, it was gone.  Tonight, I inadvertantly invited some of my neighbors for dinner.  Yesterday, he said..I'd really like to eat something "strange," to which I responded...tomorrow I'm making something "strange," you should come see (okra).  I didn't realize that I was inviting him, but the more the merrier.

So to add to things French people aren't fully aware of, here is a reappearance of Whole Green Mung Daal by Indian Khana.
Serves 6 - 8 as a side, 4 - 5 as a meal

Ingredients

1 cup whole green mung, soaked overnight

1/4 tsp turmeric

1 tbsp oil

Pinch of asofetida (hing)

1 tsp cumin seeds

1 large onion, minced

4 slit green chilis (I only used 1)

1 tsp grated garlic

1 tsp grated ginger

1 tsp chili powder

1 tsp ground coriander

Another 1/4 tsp turmeric

2 tomatoes, chopped

2 Tbsp dried fenugreek leaves (kasoori methi)

2 1/2 cups reserved cooking water, as needed

1 tsp garam masala

Salt as needed

Cilantro for garnish
Directions
1.  Cook the mung in 4 cups water and 1/4 tsp turmeric in the crock pot for 3-4 hours on low.  You want them to be cooked, but not mushy.  I could have done this stove top, but I wanted to be relatively hands free when my guests arrived and not have a cluttered stove.  After 3 hours, I did a taste test, then turned off the crockpot and removed as much of the cooking water possible, reserving it for later.
2.  Heat the oil in a wok.  Add the asofetida and cumin seeds until they crackle, then add the onion and chilis.  Stir and cook for 1 minute.
3.  Add the ginger and garlic and cook until the onion softens and the raw smell goes away.
4.  Add the chili powder, coriander, and the remaining turmeric and stir.
5.  Add the tomatoes and cook until everything becomes mushy and the oil separates from the flesh.
6.  Add the kasoori methi, stir, and breath in deeply.  Smells nice!  As I was enjoying the aromas in my house, I was interrupted by a very rude and unappreciated "what stinks?"  I happen to love when the whole house smells of fried and roasted spices.  No cookies for him.
7.  Stir the mixture into the mung along with the garam masala.  Add some of the reserved cooking water to get it to desired consistency.  Do a quick taste test and add salt if necessary.  I added just a little since there is already so much flavor.
8.  When the guests arrive, turn the crockpot on high while you have happy hour.  It should give the mix a good boil and heat it through.  Since it has all been sitting together, the flavors should have infused into the mung.  Mmm

I served this with Tandoori Chicken, Bhindi Subzi, Jeera rice, and Naan.

This dal is the best mung dal recipe I've made so far.  I really enjoyed it and so did everyone else.  My neighbor looking for "strange" food got exactly what he wanted, and he even took seconds, which made me incredibly happy...even though I'll have less okra leftovers for myself tomorrow.