31 January 2007
More Profound Flavour & Voluminous
see also: Mushroom Broth & Dark Mushroom Stock 1
100 g dried shiitake mushrooms
20 g dried porcini
4 stalks celery, including leaves
4 leek greens
4 laurel leaves
4 TB curry leaves
handful dried thyme
2 TB black peppercorns
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
2 tsp dill seeds
1 tsp fennel seeds
1 shallot, chopped
16 shiitake stems*
3 portobello stems*
* reserved from previous recipes
1. wrap the porcini mushrooms in cheesecloth.
2. place all the ingredients in a size-large soup pot, fill it, cover, bring to a boil, uncover, and reduce heat, keeping at a boil.
3. reduce to half volume, should yield about 4 Litres or 20 C of broth.
4. remove the porcini in cheesecloth. Strain the remaining ingredients from the liquid, squeezing any excess moisture out of the remaining mushrooms and vegetables.
5. mince the porcini and use immediately in the soup, or another dish.
30 January 2007
Perfect for hot & spicy
2 TB cumin seeds
2 TB coriander seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp black peppercorns
7 dried chipotle peppers, seeded or not, shredded
5 coffee beans
1. Dry roast the first six ingredients in a heavy fry-pan, until dark but not burned.
2. Combine in a spice mill with coffee beans and grind to a fine powder.
29 January 2007
Simple Persian Spice Powder
2 TB+ dried rose petals
cinnamon sticks, equivalent to 2 TB, about 4 inches worth
2 TB+ cardamom seeds
1 TB+ cumin seeds
1. combine ingredients in a mill, or pestle in a mortar until a fine powder results. Store in an airtight container.
28 January 2007
The Light and the Dark Soup Base.
1/2 C oil
1/2 C flour
1. Over medium-high heat, in a cast iron or other heavy pan, stir the flour into the oil until smooth.cook for 5 minutes or thereabouts.
2. Cook for 5 minutes on medium-high heat, then another 10 minutes on medium, stirring until a reddish-brown colour is achieved.
3. Cooking for another 5 minutes or so darkens the colour considerably. Beyond this, there be dragons.
Roux can be stored in the refrigerator in a tightly sealed container.
27 January 2007
Vegan with all the taste of pure evil.
1/2 C milk (rice, soy, almond, etc)
1/2 C light oil (grapeseed, canola, etc)
1/2 C syrup (maple, date, rice, etc)
~10 very, very ripe bananas, mashed
4 C flour
1/4 – 1/2 C cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp allspice
1/2 tsp cardamom
1 tsp ground galangal
2 C chocolate chips, nuts or a combination
1. Preheat oven to 350 F, or thereabouts.
2. Throw the wet ingredients into a blender, food processor, mill, and puree. Two batches might work best.
3. grind the allspice and cardamom seeds to a powder, and sift those along with the rest of the dry ingredients.
4. Make a well in the centre of the dry ingredients, and pour the wet ingredients in all at once, mixing with as few strokes as possible as one wouldn’t want to overwork the gluten in the flour. (which seems to happen abysmally often)
5. fold in the chocolate chips or nuts.
6. grease an 8″ by 16″ baking dish. Pour in the batter. Throw it in the oven for 45 minutes, but best check on it before then.
7. Remove from the oven , and let cool in the pan for 10 minutes. Unstick the edges with a spatula, if necessary, and invert it onto a cooling rack.
It can be cut in half and made into a cake with the proper icing, or cut into squares, triangles, and other polyhedral presentations.
26 January 2007
Flavours from Eastern Europe
1/2 head of red cabbage, sliced
1 large carrot, peeled & sliced thinly
2 red delicious apples, peeled and cored
3 fuji apples, peeled and cored
2 TB Madeira
1/2 tsp aniseed
1/2 tsp caraway seeds
1/2 tsp cardamom seeds
water as needed.
1. steam the cabbage and carrot until softened but still firm.
2. grind the aniseed, caraway and cardamom into a powder, and add all of the applesauce ingredients together in a saucepan, and cook over medium-high heat, until the apples have softened. Remove from heat.
3. blend the apples into a puree, adding more water or Madeira to thin as necessary.
4. serve applesauce on cabbage & carrots.
25 January 2007
Moroccan Curry with French lentils & Burmese Spices
Oil for frying
2 onions, chopped finely
2 shallots, finely chopped
1 knob of ginger, peeled & minced
1 head of garlic, peeled & cloves sliced.
2 C blue/puy lentils
1 tsp ground galangal
1 tsp garam masala
3+ TB Ras el Hanout
3 C mushroom stock
salt to taste
plain, white rice
1. heat oil over medium-high heat. Add onions and shallots, and fry until wilted and starting to brown. Add garlic and ginger, and fry for a few minutes longer.
2. add the lentils, and stir to mix thoroughly with the other ingredients. Add the spices, and again, mix until every is thoroughly combined.
3, add half of the mushroom stock, bring to a boil then lower the temperature and simmer until the lentils are firm and most of the liquid has been absorbed, maybe 45 minutes or so. Use more of the stock to thin the lentils to a consistency you like.