Cumin to America

Chad said I should absolutely not use that title, but I just kept thinking of the four people who read this blog who never would have read those words in this context and I...I just had to.  I did it for you guys.  So yes. Cumin to America it is.  I actually have never made a shepherd's pie before, but I couldn't resist the cool spices that this one had.  And also there was a sale on sweet potatoes.

Recipe #10: Moroccan Shepherd's Pie

Choice of libation: A homemade bock beer Chad called "Norwegian Wood" in honor of the most recent show at Writer's Theater, Hedda Gabler.  

I am probably biased since I tend to like every beer he makes, but this one is especially good for cold weather. It is dark and malty with not too many hops.  Which is what they called me in high school. Yeah, that's right. That whole sentence.

Choice of music: Yo La Tengo's album latest album, Fade.  There's something very 60's sleepy surfer about this one. I really liked it. 

I love that my kitchen constantly smells like onions, garlic and ginger.  I am not being sarcastic.  I grew up with these smells and it always makes me feel warm and tingly...I should maybe ask a doctor about that?

Ground lamb would have been great, but the ground beef was looking good that day. And by "looking good that day" I mean "on sale."

I guess it wouldn't be a Hangry Eyes recipe if I wasn't dumping things in a pot to simmer.  

Sweet potatoes are boiled to get mashed up and spiced and baked on top of the pie.  This reminds me I want this color for my next manicure. "Boiled Sweet Potato."
Does Essie make that one?

I had to open another bottle of the bock because the sweet potatoes were looking a little dry.  The recipe calls for "non dairy milk), but I will tell you, you will NOT be mad at the flavors if you use a dark beer. I probably put in 3-4 tablespoons. Or a swig and a half.  And it would have been irresponsible to not finish the bottle after that. Also, it paired nicely with a chunk of pepper jack cheese from the previous recipe.

This is the pie after 40 minutes in the oven.  I wanted it a little crispier so I put it in for 10 more.  The kitchen smelled like a spicy heaven. That is NOT what they called me in high school.

My stupid stupid camera on my phone would not take a non-blurry picture. I am convinced it is sentimental and by the time I need to show the finished product it is just so misty-lensed it cannot help but take pictures like this.  Either that or I had the shakes. Entirely possible.  ANYWAY, the raisins and sweet potatoes gave it some surprising tang and I am not one to shy away from cilantro though you can probably sprinkle it with parsley or whichever herb delights you. 

The recipe was stolen from...

ourfourforks.com

FOR THE FILLING

1 lb grass-fed ground lamb or beef (omit for vegan)

3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)

1 tablespoon olive oil

1 white onion, chopped

1 red onion, chopped

2 cloves garlic, chopped

1 tablespoon grated fresh ginger root

1 teaspoon salt

1 teaspoon cumin

1 teaspoon cinnamon

1 teaspoon chili powder

1 teaspoon honey (optional)

2 cups chopped plum tomatoes (about ¾ 28 oz can, drained)

½ cup stock (vegetable, chicken or beef) + salt to taste

½ cup currants or raisins

½ bunch cilantro, stems removed, chopped

FOR THE MASH

1 lb sweet potatoes, peeled and cut into chucks

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon salt

2 tablespoons non-dariy milk OR BEER (more if needed) 

FOR THE FILLING// Brown the ground meat in a large skillet over medium high heat.

Remove meat from skillet and set aside.

Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.

Return the meat to the pan (if using) along with the honey, tomatoes and stock.

Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.

Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.

Season with salt and pepper to taste.

FOR THE MASH// Boil the potatoes in salted water for 15 minutes or until tender.

Drain well and add the olive oil, cumin, garlic powder, salt and milk.

With a hand blender (or potato masher), blend until they reach a creamy consistency.

ASSEMBLY// Preheat oven to 350 degrees Fahrenheit.

Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.

Bake for 40 minutes until the topping is beginning to brown.

Garnish with extra chopped cilantro, if desired.

I've Got Squash in my Chili and Cheese in my Cornbread but Haven't a THING to Wear...

Dear Erick Dorris and the Three Other People Who Read this Blog,

I am so sorry.  You've probably been so worried about me.  Perhaps you thought I had gone off the deep end, drinking too many Creme Brulee Stout floats and you worried you'd find me curled up in a fetal position, hiccuping and mumbling, "...not enough...complexity of flavor..." Well, worry no more.  I am back! AREN'T YOU RELIEVED?! AREN'T YOU EXCITED?!

Oh, okay, fine.  Pippin is kind of over it.  

Anyway, to make up for my absence, I made two things this weekend. So stop making me feel guilty, already.

Catholic,

Emjoy

Recipes #8 and 9: Turkey and Roasted Butternut Squash Chili AND Heirloom Tomatoes Cornbread with Cheddar Cheese (which is a lie, since I put neither heirloom tomatoes nor cheddar, but more on that later)

Choice of libation: Having just watched the movie Captain Phillips, I was craving a Dark and Stormy, which is typically made with dark rum which we didn't have.  But we DID have Captain Morgan's Spiced Rum, so Chad made a variation he called Tropical...something.  I think I was drunk when he told me.

The Tropical Something consists of ginger beer, Captain Morgan's Spiced Rum, Coconut Rum, and lime juice.  It made me work very hard.
Choice of Music:  The Great Summit - The Master Takes which is an album of Louis Armstrong doing Duke Ellington music.  INCREDIBLE.

The glaze you put over the squash before you roast it smells divine.  I may have tasted a bit of it.  To make sure it was okay.  

I mean...come ON.  So this goes in the oven while you start sauteing the rest of the chili...

...so that you can puree the roasted butternut squash and mix it in with everything else.  All those flavors developing at once...I may be drooling on this keyboard just thinking about it.  There will not be a picture of that.  

Like I said, I really like recipes where you just dump things in a pot. I should mention that I subbed the jalapeno for two poblano peppers because I enjoy the smokiness. Also I am a wimp.

...so then while it simmers for two hours, you can either drink and listen to jazz OR start a cornbread. I did all three.

Isn't this cast iron skillet gorgeous? THANKS BROOKE AND DOUG! WE LOVE IT! (Brooke and Doug gave us this for Christmas.  It seemed correct to make cornbread with it.  Also, please note the pajama pants that I have been wearing for the past three days.)

Separating the dry and wet ingredients like a good little baker.

Okay, so this is where I started to veer away from the recipe.  They didn't have good heirloom tomatoes at the store, so I got sun-dried tomatoes instead.  And we had extra pepper jack cheese that pairs really nicely with the other flavors.

Um...this was that time when I poured the batter into the skillet.  You can't see it but I added an extra half cup of shredded pepper jack cheese. For calcium.

OH MY GAWD.

My camera sucks, or maybe it was tearing up, like I am right now. So it is blurry though I tried to plate it as nicely as possible.  I also put a dollop of greek yogurt because I forgot sour cream, but you could put whatever your heart desires on the top of the chili.

As yummy as the cornbread was on its own, crumbling it IN the chili was a really good call because the sun-dried tomatoes and pepper jack cheese and corn and all of the things...I planned on taking a picture of that. But.  Well.  You know. 

I AM THE CAPTAIN NOW!!!!!!!!!!!!!!!!

TURKEY AND ROASTED BUTTERNUT SQUASH CHILI

stolen from thisgalcooks.com

2 C diced butternut squash (I used frozen)

3 tbsp olive oil

½ tsp ground cinnamon

1 tbsp maple syrup

¼ tsp ground chipotle pepper

1 lb lean ground turkey

½ C sweet onion, chopped

1 medium jalapeno, chopped

2 cloves of garlic, minced

½ C celery, diced

1 15oz can of black beans, drained and rinsed

1 14.5oz diced tomatoes, drained

1 tbsp olive oil

1 packet of tex mex chili seasoning (I used an all natural one that I found, use that if you can or make your own seasoning!)

2 tbsp olive oil

1 28oz can of tomato sauce

To roast the Butternut Squash

Whisk together the 3 tbsp olive oil, cinnamon, maple syrup and ground chipotle pepper

Pour over the diced butternut squash.

Spread over a foil lined baking sheet and bake at 350 for 30 minutes.

Remove from the oven, cool a little and then puree in a blender.

For the Chili

In a large pot, saute the garlic, jalapeno, celery and onion in 2 tbsp olive oil. Add the turkey and cook until browned.

Add the remaining ingredients and mix well. Stir in the pureed roasted butternut squash.

Cover and simmer for 1-2 hours.

Serve in bowls with your favorite toppings such as sour cream, queso fresco, cheddar cheese and cilantro

HEIRLOOM TOMATO CORNBREAD WITH CHEDDAR 

(even though I actually made SUNDRIED TOMATO CORNBREAD WITH PEPPERJACK)

stolen from adventures-in-cooking.com

3 Small Heirloom Tomatoes, cut into 1/4 inch thick slices

3/4 Cup Cooked Corn Kernels

1 Cup Corn Meal

3/4 Cup Sour Cream

3/4 Cup Sharp Cheddar Cheese, shredded 

2/3 Cup Milk 

1/2 Cup Flour

1/4 Cup Sugar

  6 Tablespoons Butter, melted

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl mix together the corn meal, flour, sugar, baking soda, and salt until thoroughly blended. Set aside. In a large bowl mix together the milk, sour cream, corn kernels, and butter with a paddle attachment at medium-slow speed until blended. Then add the dry ingredients and mix until just blended. Turn off the mixer and stir in 1/2 cup of the shredded cheddar cheese.

Scoop the batter into a well-greased cast iron skillet (mine is about 7.5 inches in diameter and 3 inches deep) and sprinkle half of the remaining cheese over the top. Place the tomato slices on top of the cheese, then sprinkle the remaining cheese over them. Place in the oven and bake for 1 hour to 1 hour and 10 minutes, placing a sheet of tinfoil over the pan at the 40 minute mark to help keep it from over browning on top. The cornbread is done when a knife inserted into the center of the bread comes out relatively clean (aside from gooey cheesy goodness). Remove from the oven and allow to cool for 10 minutes before serving.

Beer Float: When You're Too Lazy to Make a Drink AND Dessert

Okay here's the thing -- when I started this blog, I never promised I would reinvent the wheel.  And truth be told, I have actually made beer floats before.  But I'm going to count this as a new recipe because I never tried it with CREME BRULEE STOUT. Uh huh. That's right.  And I like you so much, Erick Dorris and the three other people who read this blog, that I felt it my duty to tell YOU about it.  Because I knew you'd want to know. That's just the kind of person I am.

RECIPE #7: Creme Brulee Stout Ice Cream Float

Choice of libation: Obv. I had the Southern Tier Creme Brulee Stout, brewed with Vanilla Beans. It is just as good as it sounds. You can definitely taste the caramelized sugar and vanilla custard, but it actually isn't too sweet. 

Choice of music:  Chad was watching the Winter Olympics we had taped.  Ice dancing.  So probably the song, "Sing, Sing, Sing" over and over again because everybody used that song.

This isn't to make it pretty.  This is me using any excuse to put chocolate sauce on things.

I just used vanilla bean ice cream because I wasn't sure how sweet the Creme Brulee stout would be and didn't want competing flavors. But actually, when I try this again, I wouldn't mind experimenting with a dark chocolate gelato or even something CRAZY like cherry or caramel ice cream.

This is what the bottle looks like.  Memorize it and grab it at your local craft beer distributor. Pour stout slowly over top of ice cream. 

I couldn't see the ice cream once I poured the stout over it, so I added more ice cream.  For aesthetics.  For YOU.  Because that's the kind of person I am.

This recipe is stolen from
MY DREAMS and probably some fancy gastropub in Chicago

chocolate syrup
1 pint of ice cream (I used vanilla, but whatevs)
1 pint of Southern Tier Creme Brulee Stout

Drizzle chocolate syrup onto frosted glass
Add 2 (or however many) scoops of ice cream
Slowly pour stout over top
Serve immediately

**OOH OOH!  I bet if you threw some Kahlua in there, it would be good too.  You're welcome!

Ugh. I know. ANOTHER Filipino Blogger, Writing About Lumpia.

A lot of times, when a non-Filipino friend says "I've totally had Filipino food," what they usually mean is "I totally dated this Filipino guy whose mom made me those eggrolls."  They mean Lumpia Shanghai which is something my Dad happens to be brilliant at.  I never really helped out in the kitchen because he was usually cooking 3 or 4 things at the same time and I just got in the way (i.e. spilled things or ate things before they were cooked and then got sick and then cried about it. I was a gem.).  So I only saw and tasted the end result which was AMAZING, and why would I bother duplicating that when perfection was just a trip to my Dad's house away?  Well, that house is a 4 hour flight or a 2 day train ride away, so I found myself having to clog my own arteries.  

RECIPE #6: Lumpia Shanghai

Choice of libation: Scarlett O Hara, a drink Chad's mom used to make for herself -- cranberry juice, Southern Comfort and lime (we were going for nostalgia and it tasted DELICIOUS)

Choice of music: En Vogue's Funky Divas (just as good as I remembered)

You can pretty much put anything in your filling.  I went to an Asian market and this seemed like a good idea in that it was the least expensive meat they had.  In hindsight I was lucky it turned out okay.  That decision making process could have ended badly...

For texture and because I was copying what I thought my Dad did, I diced water chestnuts, carrots, garlic, onions and green onions.  

I could have told you I added ginger in the section above, but then you wouldn't get to see my pretty new nail colour.  It's dark blue. Like my soul.  But yeah, I added a crap ton of ginger. 

Mmmm...inexpensive pork product.  No, but really, it was good.  I had to keep myself from just eating the filling on my own.  SEE?! This is why I wasn't allowed in the kitchen!

So this is the part that is a little time-consuming. But once you get in a rhythm, it's kind of fun, actually.  These wrappers were a little tough to deal with, in that they kept tearing.  It has nothing to do with the fact that I am impatient.  Anyway.  I put a couple tablespoons kind of towards the front of the wrapper so I had more to roll with later... 

Fold the sides in, which is much easier if you are not holding a camera phone with your other hand.

Roll it up as tightly as you can, and when you get to the edge, dampen it with water (or egg) to help close it.

Yeah.  I know.  They're not perfect.  But aren't you proud of me for not eating the filling?!  

I almost baked these, but my Dad made a discouraging sniff on the phone when I suggested it, which basically means "That's a terrible idea."  I can decipher sniffs as well as the next Filipino.  So put them in vegetable oil, 4 at a time.  I froze them the night before, so I put it on medium heat instead of high heat so they would cook through without burning the wrapper.  

You don't want to see what that paper towel looked like after these were sitting on it for a few minutes.  Although I told myself, if all that fat were deposited onto the towel, then that meant there was no more fat on the lumpia...I know.  I KNOW. 

Voila.  You can't call me lazy.  Well you can.  But if you do, I am not letting you taste these.  And you're missing out, because they're pretty dang good.  Almost amazing.

This recipe was stolen from...

partially, www.filipino-food-lovers.com but also my Dad

1/2 Lb. Ground beef

1/2 Lb. Ground pork

1 Large head of garlic, peeled & *smashed finely

1/2 Cup *finely chopped green onion

1 Medium sized Onion, *finely diced

1 Large Carrot peeled and *diced finely

*1 egg beaten, says my Dad, to bind it...

1 Teaspoon Ground black pepper

1 Teaspoon Salt

Mix all ingredients thoroughly, cover, and let cure in the fridge.

(My Dad actually recommended I pre-cook everything the day before, wrap it and freeze it, and since he makes the best lumpia ever, I didn't dare question him.)  

Cooking Instructions:

Deep fry lumpia on low heat to avoid burning the wrapper before the filling gets cooked.

(*I used vegetable oil, but the recipe recommends corn oil. Also, my Dad said the oil should only be "bubbling, not a big boil.")

Make sure the meat inside the Lumpia is thoroughly cooked before serving (5-6 minutes, or whenever it browns). I just cut into one to check that the meat is done inside.

Make sure you do this on your first batch to give you a good idea of how long you should cook it. 

Serve with sweet chili sauce

Congratulations, you’re done. Enjoy your Lumpia!

Chocolate Cake for Breakfast Because I Don't Care Anymore

I'm going to attempt to write this blog entry before I crash from all the sugar I've had today.  Between this and something I tried called a "doughscuit" (thanks, Tanya) that mainly tasted like butter, I may have given myself some sort of special diabetes today.  But I digress.  I woke up and wanted flourless chocolate cake for breakfast and gosh darn it, if being an adult means anything it's that I CAN MAKE THAT DREAM A REALITY. 

RECIPE #5: Flourless Chocolate Cake

Choice of libation: Coffee -- the Fremont Blend from Caffe Ladro, one of my favorite places in Seattle. Really great fair trade organic blend -- medium roast, hints of baked pear and almond.

Choice of music: Construction outside my place (Marianos Grocery HURRY UP ALREADY!)

So the recipe calls for neither coffee, cayenne pepper or cinnamon, but that sounded good, so I decided to go for it. Also I was out of vanilla extract, so I subbed in Captain Morgan's spiced rum.  I know, I know. You're starting to think I have an alcohol problem, but I don't.  I really WAS out of vanilla extract. 

Grease and dust the pan, for some reason? Whatever. My coffee isn't done yet.

I also didn't have a double boiler so I faked this part.  Please disregard the arugula that is under the burner.  Actually don't.  Maybe its proximity makes it healthier? LIKE A SALAD?

Mmmm...butter and chocolate.  Calcium and antioxidants!

I've never seen anything more beautiful.  As if from heaven. I may have cried.

I think I just stared at it for 10 minutes, waiting for it to cool.  

Every picture I took of it, after plating, made it look disgusting so I settled on this blurry picture that kind of makes it look like a broken brownie.  It was really good, very very rich, and because I didn't have cocoa (I maybe shouldn't have done this recipe since I didn't have all the ingredients or kitchen equipment, oh well), I subbed in twice the amount of chocolate pieces.  Which is probably why it was so fudgey.  Which I'm not mad at, but made it difficult to plate in an aesthetically pleasing way.  Because I have only eaten this, a butter dough-scuit and several cups of coffee all day, I should probably eat something more substantial.  Unless having the tremors is normal?  I guess the wisdom I give you is...If you're going to have this for breakfast, maybe also have a side of breakfast.  

This recipe was stolen from
allrecipes.com

4 (1 ounce) squares semisweet chocolate, chopped
 1/2 cup butter
 3/4 cup white sugar
 1/2 cup cocoa powder
 3 eggs, beaten
 1 teaspoon vanilla extract
* and if you want, add cayenne pepper, cinnamon and coffee, because, yum...

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
** I actually left it in for 45 minutes because it was SO soft.  But to each their own...

Meatless Monday on a Tuesday

This week I got a little nostalgic.  The first date Chad ever took me on was at an amazing restaurant in Seattle called Kabul.  I had never had Afghan food before (actually I had never been taken on a proper date before, but that's another entry for another day) and everything on the menu sounded exquisite. I remember trying to order the least expensive entree on the menu in case he wasn't paying for everything at the end of the night (he did, but remember, first proper date) and it happened to be this incredible dish that I attempted last night.  There is no way I could make it as well as Wally (the owner who I met that night) but it was quite good and something I'll probably make again.

RECIPE #4: BADENJAN BURANEE

(Afghan Eggplant with Mint and Yogurt Sauce)

Choice of libation: hot toddy (though we didn't have whiskey, so I added tequila and apple spice ginger liqueur to ginger tea, lemon and honey)

Choice of music: Sharon Jones' I Learned the Hard Way (soul warming, like a hot toddy)

Last night's hot toddy

not to be confused with King of Burlesque 2009, Hot Toddy

(disclaimer: I had had a particularly bad day and might have over done it on the tequila and was a little hangry, so my interpretation of the recipe may have been a bit...wrong)

If I were to do this again, I would not have cut the eggplant like this.  I would definitely have just cut it in thick round slices and they would have cooked more evenly.  I don't know what I was thinking. Oh, yeah.  Tequila.  

I have never had to peel tomatoes before.  The internet told me I could do it one of three ways: boiling it in water, skinning it with a knife or holding it over a gas stove.  That last one sounded the fastest and most fun, so I heated the tomato till it started to blister (maybe 15 seconds) and peeled it pretty easily. 

This sauce is everything.  I am making it every week forever.  

Yogurt, mint, garlic, sea salt, pepper, life changer.  

UGH. WHY DID I CUT THE EGGPLANT THIS WAY? WHY?!

Though the recipe didn't call for it, I used sweet onions because I like them in everything.

As with many of the recipes I choose, there was a little waiting period, where things have to simmer.

So I listened to more Sharon Jones and shook it out.  There are no pictures of that moment, but probably it looked a lot like this.

Pippin, of course, would be Ashley, and I would be Will. 

So it turned out rather well, considering how drunk I was and how dizzy I was from whipping my hair back and forth.  I think I actually would have cooked it a little longer than what the recipe called for, so the flavors could develop, but it was a really fantastic dish.  It's usually served with basmati rice, but I didn't do that either.  Because.  Tequila.  

This recipe was stolen from 

halalmama.blogspot.com/

2 eggplants 

1 large onion, sliced 

2 medium tomatoes, peeled and diced

Salt 

Cayenne pepper (optional) 

Trim stem off from the eggplant. Do not peel. Quarter eggplant lengthwise (half and then in half again lengthwise). Sprinkle with a little salt and leave in a colander to drain for about 15 minutes. Rinse the eggplant and then pat dry with paper towel. 

Add oil to large frying pan and fry eggplant on both sides until they begin to turn brown, about 10 to 15 minutes. Remove from frying pan and set aside. 

Using the oil that stayed in the frying pan and adding more if needed, sauté onions until they start to wilt, 3 to 5 minutes. Then add the tomatoes and cook for another 10 minutes or so. 

Place fried eggplant on top of the cooking onions and tomatoes, add 1 cup of hot water, salt and cayenne pepper (optional) to taste. Let cook for another 10 to 15 minutes until water has dried out and eggplant is falling apart. 

Transfer eggplant to serving plate. Top with plain yogurt or garlic yogurt sauce with mint.