Season’s
EATINGS
Holiday Cookbook 2019
Lentils with Spinach
Simple vegetarian dish packed with flavor! Serves 4. Vegetarian dishes are often loaded with flavor, which might come as a surprise to those who do not adhere to vegetarian diets. In fact, many dishes that originated in India, a country known for its flavorful, spicy cuisine, are vegetarian dishes that are popular the world over, among vegetarians and meat-eaters alike. For those who want to try something simple, flavorful and vegetarian, the following recipe for “Lentils with Spinach” from Monisha Bharadwaj’s “India’s Vegetarian Cooking” (Kyle Books) checks all the boxes and will no doubt surprise those who feel the most flavorful dishes are those with meat. 3⁄4 3 2 1 3 1⁄4 1 1⁄2 1
cup yellow lentils (toor dal), washed large handfuls spinach, chopped tablespoons sunflower oil, divided teaspoon coriander seeds dried red chiles cup freshly grated coconut teaspoon tamarind concentrate, diluted in 1⁄4 cup water teaspoon turmeric Salt, to taste medium onion, sliced
1. Put the lentils and 11⁄2 cups of hot water into a saucepan and bring to a boil. Reduce the heat and simmer until the lentils are mushy, about 35 minutes. 2. In the meantime, place the spinach in a pot along with a little hot water and heat it for a couple of minutes. Add it to the lentils. 3. In a separate pan, heat half the oil and fry the coriander seeds until they turn dark, then add the chiles and coconut. Reduce the heat and stir for a couple of minutes. Remove from the heat, let it cool slightly, then tip it into a blender along with the tamarind and a few tablespoons of water and blend until you get a fine paste. 4. Add this to the lentils, along with the turmeric and the salt. 5. Heat the remaining oil in a small saucepan and fry the onions until golden, then add them to the lentils. Reheat thoroughly and serve hot with rice.
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Skillet-Roasted Potatoes with Mushrooms and Pancetta
Perfect for the holiday breakfast table. Serves 4 Holiday dinners may get all the glory, but men and women who host friends and family each holiday season know that time spent with loved ones at the breakfast table can be just as enjoyable as breaking bread in the evening. A homecooked meal first thing in the morning is a great way to start the day, and hosts who want to serve up something familiar with a little extra flavor can try the following recipe for “Skillet-Roasted Potatoes with Mushrooms and Pancetta” from Betty Rosbottom’s “Sunday Brunch” (Chronicle Books). 4 3 1 10 6 2
ounces pancetta, cut into 1⁄4-inch cubes (see note) tablespoons olive oil, plus more if necessary pound Yukon gold potatoes, unpeeled, scrubbed and quartered Kosher salt, freshly ground black pepper ounces cremini or brown mushrooms, quartered garlic cloves, peeled and halved crosswise teaspoons dried thyme Several fresh thyme sprigs for garnish (optional)
1. Arrange a rack at center position and preheat the oven to 400 F. 2. In a large, heavy, ovenproof frying pan (preferably cast iron) set over medium heat, sauté the pancetta until golden and crisp, 5 to 7 minutes. Remove with a slotted spoon to drain on paper towels. 3. Remove all but 2 tablespoons of the drippings from the pan. (If you don’t have 2 tablespoons, add olive oil to make this amount.) When hot, add the potatoes and sauté, stirring, until they start to take on a little color, 5 to 7 minutes. Season with salt and pepper and place the frying pan in the oven. Roast for 15 minutes. 4. Remove the frying pan from the oven and add the mushrooms, garlic and the 3 tablespoons of olive oil. Add the dried thyme and season with more salt and pepper. Toss to coat well. 5. Return the pan to the oven and roast until the potatoes are golden brown and tender and the mushrooms are softened, about 15 minutes more. Remove the frying pan from the oven and stir in the reserved pancetta. If desired, garnish the center of the pan with fresh thyme sprigs. Serve warm. Note: If buying pancetta from a deli, ask for it to be cut thickly into 1⁄4-inch slices. Prepackaged pancetta is often thinly sliced. Winter is on the way. Join Northern Michigan’s #1 Propane Service Provider today!
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Espresso Martini Enjoy an espresso martini! Many people love coffee, and martinis have their devotees as well. Those who love both can now combine their passions thanks to this recipe for an “Espresso Martini” from W. Park Kerr’s “Viva Vodka: Colorful Cocktails with a Kick” (Chronicle Books). 11⁄2 ounces good-quality vodka or vanilla vodka, homemade (see below) or commercial 1⁄2 ounce espresso or strong coffee 1⁄2 ounce Kahlua 1⁄2 ounce crème de cacao Garnish: 3 espresso beans In a cocktail shaker, shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass. Drop in the espresso beans. Vanilla Vodka 3 es 1
to 4 vanilla beans, broken into small piec750-ml. bottle good-quality vodka
Add the vanilla bean pieces to the bottle of vodka and cap tightly. Let stand for at least 1 week, shaking gently every couple of days. Leave the vanilla in the bottle to infuse indefinitely and refrigerate. When ready to use, slowly strain the vanilla-infused vodka through a fine-mesh wire strainer into the jigger or glass.
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Grilled Pumpkin and Black Bean Burger
This vegan burger utilizes fall flavor. Serves 4 When it comes to vegan diets, one common misconception is that such diets are limiting. But this is not the case at all. Thanks to increased attention and support of veganism, plenty of recipes have been developed in conjunction with vegan parameters — even ones that evoke flavors attributed to traditionally made foods. Ideal for autumn, when pumpkins are in abundance and hearty dishes are embraced, this “Grilled Pumpkin and Black Bean Burger,” courtesy of The Vegan Society, is an easily prepared meal that’s bursting with flavor. It can be enjoyed for a weeknight dinner or as a weekend lunch or picnic classic. 1 1⁄2 1⁄2 3 1 1 1 2 1⁄4 3 1 1⁄2
tablespoon oil cup diced red onion cup diced red pepper cloves minced garlic teaspoon ground cumin 15 ounce can black beans teaspoon salt minced chipotle peppers cup sweet corn tablespoon mashed pumpkin cup breadcrumbs cup chopped pecans (optional if you are avoiding nuts)
Dice the red onion, red pepper and mince the garlic. Heat the oil over a medium heat. Add the garlic, onion, red pepper and sweet corn then sauté for 3 minutes. Remove from the heat and set aside. Drain and rinse the black beans and pat dry. Place in a deep bowl. Using the back of a fork, mash about half the beans and leave the other half whole. Then add the pumpkin, cooked vegetable mixture, chipotle peppers, breadcrumbs, pecans (if using), salt, and cumin. Mix well until all ingredients are combined to desired consistency. Note, if mixture is too dry you can add a little more pumpkin. Using hands, form into four large patties and refrigerate for a half-hour. Heat grill to medium-high heat. Brush grill with oil then place burgers on the grill. Cook for approximately 3 to 5 minutes on each side. Remove and serve immediately on your favorite vegan roll. Consider alternative toppings, including roasted tomatos, caramelized onions or an avocado spread.
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Braised Pork Buns Perfect for busy families. Yields 11 servings.
Slow cookers can help busy families enjoy homecooked meals without hurrying to get those meals on the table each night. A surefire hit for even the pickiest of eaters, the following recipe for “Braised Pork Buns with Quick Pickled Cucumbers & Bean Sprouts” from Michelle Dudash’s “Clean Eating for Busy Families” (Fair Winds Press) can satisfy hungry families. For pork: 2 teaspoons expeller-pressed grapeseed or canola oil 3.15 pounds Boston butt, cut into 3 pieces along natural muscle separation, trimmed of surface fat 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 1⁄4 cup vermouth, rice wine or dry sherry 21⁄2 cups thinly sliced red cabbage 1 small onion, sliced (about 1 cup) 3 tablespoons molasses (or honey) 2 tablespoons reduced sodium soy sauce 2 tablespoons minced garlic 2 tablespoons minced ginger 1 tablespoon toasted sesame seeds For cucumbers: 1 tablespoon honey 1⁄8 teaspoon salt
3 tablespoons rice vinegar 2 large cucumbers, peeled, cut in half lengthwise, seeded with a spoon, thinly sliced 1⁄8 teaspoon freshly ground black pepper To assemble: 11 soft whole-wheat hamburger buns 23⁄4 cups mungbean sprouts
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Heat a large skillet over medium heat and add the oil. Season the pork on all sides with salt and pepper. When oil begins to shimmer, add pork and brown on all sides, about 4 minutes per side. Add browned pork to a slow cooker. Off of the heat, add the vermouth and then place on low heat, scraping up any brown bits from the bottom of the skillet with a wooden spoon. Add contents of the skillet to the slow cooker, along with cabbage, onion, molasses, soy sauce, garlic, ginger, and sesame seeds. Cover and cook on high for 1 hour; then reduce heat to low and cook for 4 hours (alternatively, cook the pork on low for the entire duration, 6 to 7 hours). To make the cucumbers: One hour before serving, in a medium bowl, stir and dissolve the honey and salt into the rice vinegar and then add the cucumbers and pepper. Chill. To assemble: Toast the buns cut side up under a broiler or in a toaster oven. Fill the buns with pork, drained cucumbers and bean sprouts.a fine paste. 4. Add this to the lentils, along with the turmeric and the salt. 5. Heat the remaining oil in a small saucepan and fry the onions until golden, then add them to the lentils. Reheat thoroughly and serve hot with rice.
Silken Chicken
A family meal that packs a light, flavorful punch! Serves 2 to 4 Some may assume light meals must be lacking flavor, but the following recipe for “Silken Chicken” from Madhur Jaffrey’s “Quick & Easy Indian Cooking” (Chronicle Books) is light and packs that familiar flavorful punch that endears Indian cuisine. For marinating the chicken: 4 boned, skinned chicken breast halves (about 11⁄4 pounds) 1⁄2 teaspoon salt 2 tablespoons fresh lemon juice 1⁄4 cup heavy whipping cream 1⁄2 teaspoon homemade garam masala (see below) 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon ground roasted cumin seeds (see below) 1⁄2 teaspoon paprika 1 clove garlic, peeled and crushed to a pulp 1⁄2 teaspoon peeled, finely grated fresh ginger
For sprinkling over the chicken: Salt and Freshly ground black pepper to taste A little homemade garam masala A little ground roasted cumin seed A little cayenne pepper 1 teaspoon dried mint flakes Generous squeezes of fresh lemon juice
Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven. Cut 3 diagonal slits across the top of each piece of chicken breast, being careful not to cut all the way through and also not to go to the edge. Prick the chicken pieces with the sharp point of a small knife. Put them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes. Meanwhile, combine the cream with the garam masala, cayenne, cumin seeds, paprika, garlic, and ginger in a bowl. Stir this mixture well and pour it over the chicken. Rub it into the meat and leave for 10 minutes. Lift the chicken pieces up (most of the marinade will cling to them) and place them down in a single layer in a shallow baking pan lined with aluminum foil. On top of each, sprinkle a little salt, black pepper, garam masala, ground roasted cumin seed, cayenne, dried mint, and lemon juice. Put into the top third of the oven and bake for 15 minutes, or until the chicken is just white all the way through. Serve immediately, minted side up. Garam Masala 1 tablespoon cardamom seeds 1 2-inch cinnamon stick 1⁄3 of one nutmeg
1 1 1
teaspoon black peppercorns teaspoon black cumin seeds teaspoon whole cloves
Place ingredients into a clean coffee or spice grinder and ground to a powder. To make ground roasted cumin seeds: Put 4 to 5 tablespoons of the whole seeds into a small cast-iron frying pan and set over medium heat. Stir the seeds and roast them over dry heat until they turn a few shades darker and emit a wonderful roasted aroma. Wait for them to cool slightly and then grind them in a clean coffee or spice grinder. Store in a tightly closed jar.
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Red Chili Braised Short Ribs
Prepare homemade ribs for the big game. Serves 8 -10 The Super Bowl is one of the most popular sports and entertainment events of the year. Many people celebrate with parties filled with friends and, of course, food. Hosts who want to feed and impress their guests with some homecooking for this year’s big game can try their hands at the following recipe for “Red Chili Braised Short Ribs” courtesy of “Jon Bonnell’s Texas Favorites” (Gibbs Smith). Red Chili Sauce 1 yellow onion, diced 2 ribs celery, diced 5 cloves garlic, peeled and chopped 1 tablespoon butter 3 cascabel chiles 3 guajillo chiles 3 pasilla chiles 1 ancho chile 2⁄3 cup dry red wine 31⁄2 cups chicken stock 11⁄2 teaspoons kosher salt 1⁄2 teaspoon cracked black pepper 1⁄4 teaspoon ground coriander 1⁄2 teaspoon sweet smoked paprika 1 cinnamon stick
Pinch of ground cumin 2 tablespoons tomato paste Short Ribs 8 to 10 thick-cut large beef short ribs 1 teaspoon salt 1 tablespoon vegetable oil 1⁄2 cup dry red wine
In a medium-size soup pot, sauté the onion, celery and garlic in butter until the onion softens. Remove the stems and seeds from the dried chiles and add them to the pot. Add the remaining sauce ingredients and cook for 1 hour at a light simmer, covered. Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside. Season the short ribs with salt. In a Dutch oven, heat the vegetable oil on high heat and brown the shorts ribs over very high heat on all sides. Once the ribs are very brown, deglaze the pot with red wine, then pour in the Red Chili Sauce and cover with a tight-fitting lid. Place the pot in a preheated 250 F oven and cook for 5 hours. Once finished, the meat should be falling-off-the-bone tender and the sauce incredibly flavorful.5. Heat the remaining oil in a small saucepan and fry the onions until golden, then add them to the lentils. Reheat thoroughly and serve hot with rice.
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