this one at Epicurious.com. They look similar but are really quite different. Garam masala is sort of curry powder, but it lacks turmeric (the spice that gives curry its distinctive yellow color). Many of the spices are the same (cumin, cardamom, black pepper, coriander) but without turmeric, garam masala is sweeter. Sounds good to me! Nowadays, a well-stocked supermarket carries both so you don't have to make your own or find a specialty shop. I do make my own (because I'm crazy like that) and have included the recipe at the end.
I also added the lime juice. This is a very earthy dish. Though the tomatoes add some acid, they really aren't very bright after cooking with the lamb and spices for an hour. The lime juice brings back some of the high notes. I happen to believe that acid is a very under-rated ingredient. Salt is important but you can only go so far before the dish gets too salty. Acid enhances many flavors in another way, making it complementary to salt
Indian Lamb and Lentil Stew
1 pound lamb, cut into ½" pieces (from the leg or sirloin is best)
salt and pepper
1 Tablespoon vegetable oil
1 large onion, chopped
1 Tablespoon grated fresh ginger
2 cloves garlic, minced
1 Tablespoon garam masala
1 ½ cups tomatoes (diced, pureed or crushed will all work)
2 cups water
1 cup brown lentils
3 carrots, cut into 1" chunks
1 cup frozen green peas
juice of 1 lime or lemon
Season the lamb with salt and pepper. Heat a dutch oven over medium-high heat until very hot. Add oil, then the lamb. Cook until the lamb is browned. Add onions, ginger, and garlic. Lower heat to medium. Cook until onions start to soften, about 5 minutes. Add garam masala and mix in to onions and lamb. It will become fragrant within 30 seconds. Add tomatoes, water, brown lentils, carrots, ½ teaspoon salt, ¼ teaspoon black pepper, and carrots. Mix well. Bring to a boil. Reduce to low heat, cover, and simmer for at least an hour, but longer won't hurt. Five minutes before serving, mix in peas. Cover and cook about 5 minutes to warm up peas. Mix in lime or lemon juice. If served as is, this will serve about 4 people. If you serve it over rice, it will serve 6.
(makes ¾ cup)
the seeds from 1 Tablespoon green cardamom pods
1 4" cinnamon stick, broken into small pieces
½ Tablespoon whole cloves
2 Tablespoons black peppercorns
¼ cup cumin seeds
¼ cup coriander seeds
Grind the cardamom, cinnamon, cloves, peppercorns, cumin, and coriander until the mix is an even texture. Store in a tightly sealed jar. Will lose its pungency over time but keeps surprisingly well.
Recipe from Classic Indian Cooking by Julie Sahni, William Morrow and Company, Inc.,1980.
Friday, June 27, 2014
Wednesday, June 25, 2014
The bread, which is acts as a thickener, is usually fried in olive oil. This recipe, from Martha Rose Shulman, skips the frying and uses toasted bread. It makes the recipe quicker. I wouldn't say it makes the sauce light- this is a rich sauce even with toasted bread!
I like Aleppo chiles in this recipe. They are sweet-hot and a little fruity. In Boulder, you can find Aleppo chile flakes at the Savory Spice Shop, my favorite herb and spice purveyors in town. And if you don't have a Savory Spice Shop in your town, they take on-line orders
(makes about 2 cups)
1 large roasted red pepper, cored and skin removed, roughly chopped
¾ pound ripe tomatoes (3 to 4 whole tomatoes)
2 large cloves garlic, peeled
¼ cup whole almonds, toasted
2 oz. crusty white bread, lightly toasted
1-2 teaspoons medium-hot chile flakes, such as Aleppo chiles
1 Tablespoon chopped fresh parsley
1 teaspoon sweet paprika
1 ½ teaspoons salt
½ teaspoon freshly ground pepper
2 Tablespoons sherry vinegar
¼ cup extra virgin olive oil
Place the whole tomatoes on a metal pan and place under the broiler. Broil until it develops some char. Turn over and repeat on the other side. Remove from the oven and let cool slightly. Remove the the skin, and set aside the tomatoes.
With the food processor running, throw in the garlic to mince. Stop the processor and scrape garlic off the sides. Add in the almonds, bread, and chile flakes, and process to a paste. Scrape down the sides again, and add the red pepper, tomatoes, parsley, paprika, salt, and black pepper. Process until smooth. Scrape down sides. With processor running, add the vinegar and then the olive oil in a slow stream. Process until smooth and well-combined. Scrape the sides and taste. Add more salt if needed.
Best if served at room temperature. The garlic flavor builds if it is kept in the refrigerator. Can be refrigerated for up to 5 days. Great as a spread on bread or crackers or as a sauce on fish, chicken, lamb, or vegetables.
From Mediterranean Harvest by Martha Rose Shulman, Rodale, Inc., 2007.
Sunday, June 22, 2014
And, while I'm griping about nonsensical food, how about the love affair with "natural" sugar, like honey or maple syrup or agave nectar? I would probably put maple syrup on the list of foods I would want on a desert island. I spent childhood vacations in Vermont and once you taste the real stuff, you can't go back. But, maple syrup is sugar just like white sugar, brown sugar, honey, agave nectar, corn syrup (high fructose or otherwise). They are all made from plants that are manipulated to increase the concentration of the natural plant sugar. Except honey. The bees do the manipulating of the plant product (nectar) for us, but the end result is still something really, really sweet. The process used by bees is very similar to the manufacture of maple syrup - it's called evaporation. Corn syrup is the exception in that the sugars are tied up in long chains and without the help of some useful enzymes, we humans can't get at the sugars until the starch molecules are well past our taste buds (though if you chew starchy foods long enough, the amylase in saliva will liberate the sugar). Fact is, we humans shouldn't get a lot of highly concentrated sugars. It's lots of calories with no nutrition. Calories are not something most of us have trouble getting enough of these days. That said, I think sweet dessert is a wonderful thing and I refuse to live without it. :-) I just don't eat it everyday.
Enough of my griping. How about a recipe? How about some sweetened gluten? It's blueberry season, so here's a simple blueberry cake. This is a straightforward cake - if you can measure, mix, and follow instructions, you can make this cake.
Warm Cinnamon-Spiced Blueberry Cake
(makes one 9" cake, 8-10 servings)
6 oz. all-purpose flour (1 ⅓ cups)
½ teaspoon baking powder (¾ teaspoon at sea level)
¼ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
3 oz. unsalted butter, at room temperature (6 Tablespoons)
8 oz. sugar (1 cup)
2 large eggs
1 teaspoon real vanilla extract
⅔ cup sour cream
1 cup blueberries, rinsed and well dried (about 5 oz.)
3 Tablespoons sugar
1 Tablespoon all-purpose flour
½ teaspoon ground cinnamon
Position the rack in the middle of the oven. Preheat the oven to 350°F. Lightly grease and flour the bottom and sides of a 9"x2" round cake pan. Tap out the excess flour and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugar until well-mixed and fluffy. Add the eggs one at a time, beating until combined after each egg. Add the vanilla and beat in. Fold in dry ingredients in 3 batches, alternating with the sour cream (so, ⅓ flour- ½ sour cream- ⅓ flour- rest of sour cream-rest of flour). Scrape the batter into the prepared pan and spread evenly. Bake for 10 minutes.
While cake is baking, make the topping. In a small bowl, combine all the topping ingredients. Use a fork to lightly crush the blueberries.
After the cake has baked for 10 minutes, distribute the topping evenly over the top of the cake. Continue baking until a toothpick inserted in the center comes out clean, about 30-40 minutes longer. This is a fairly wet dense cake so it can take a while to bake.
Remove the cake from the oven and cool on a rack for 10 minutes. Run a knife around the inside edge to loosen the cake. Place a rack on top of the cake pan and flip the pan to remove the cake. Place a serving plate on top of the cake and flip again to get it top-side up. Serve warm or at room temperature. Warm is best. If you have leftovers, wrap it in plastic wrap. It will keep for 2 days at room temperature or 5 days in the fridge. Definitely heat it up if you store it in the fridge.
Excellent with a cup of coffee or tea. Even better with a dollop of whipped cream or a little scoop of vanilla ice cream.
Adapted from The Weekend Baker by Abigail Johnson Dodge, W.W. Norton & Company, 2005.
Sunday, June 1, 2014
|The classic Margherita Pizza: sliced tomatoes, fresh mozzarella, fresh basil. Sometimes simple is best.|