2 Blogs about English Breakfast traditions

Egg Bacon Chips and Beans
and
Canny Breakfasts

For an American, having french fries or "chips" at breakfast time is an awesome experience. Chip breakfast I miss you.

Piece Zone 3.1

back to the zone:

in collaboration with CHRom : 

mozzarella, onion, crimini mushroom, and basil

in collaboration with hungry hungovers: 

The Breakfast Pizza 

(pizza dough, bacon, tomatoes, scrambled egg and parmesan)

by hjerta restaraunt in Stockholm: 

pickled fennel, thick bacon, fresh goat cheese, onion and herbs... 

Gooseberry Salsa Verde

Hello there. Sorry for the lack of recipes in the last 6 months. 


This recipe is a tribute to London. Its an incidental and pragmatic fusion of Mexican cuisine with English ingredients that came about mainly due to the lack of fresh tomatillos in England. One day my lovely flatmate had brought home a carton of fresh gooseberries. As she placed them on the kitchen counter they looked almost like tomatillos from across the room where I was sitting.

"Tomatillos?"
"Whaht?"
"Oh sorry. What is that produce?"
"Oh! Gooseberries!"
"Hmm... uhhh... whats a gooseberry?"

She was kind enough to introduce me to the gooseberry. I immediately saw them as smaller, sweeter and juicier tomatillos. Later that night she was wondering what to eat for dinner, and I had been clockin' those berries all afternoon... that combined with the fact that I had been having Mexican food dreams since I moved to the UK almost two years before lead me down the non-existant Anglo/Latino fusion funnel.

Gooseberry Salsa Verde 

Ingredients: 
-225 - 250 grams of gooseberries - trimmed of stems or husk
-2 cloves garlic - UNpeeled
-1 1/2" thick slice of onion
-2 jalapeno chiles (or serranos if you prefer)
-1/2 cup chopped cilantro/coriander (less or more depending on your tastes)
-salt to taste

Method: 


Start by spreading out your gooseberries on to a aluminum foil lined baking sheet and then heating up the broiler. Poke a small hole or make a tiny incision on each of the gooseberries. Place the gooseberries on the high rack under the broiler (the grill). Keep a close eye on the gooseberries: once the tops start to blacken take them out. If the tops are blackened and the berries all seem thoroughly cooked then they are done. If they are just blackened and still fairly firm then turn the berries blackened-side-down and put them back under the grill until they are soft and cooked. Set cooked berries and any liquid in the baking sheet aside in a bowl.

Set a small pan over medium heat and place the unpeeled garlic, onion slice and jalapenos in it. You want to blacken as much surface as you can on the garlic, onion, and chiles. So continue to dry-heat until the chiles are blackened all over, the onion is carmelizing, and the garlic skins are burned and the cloves feel soft. Take off heat, let cool. Chop the onion roughly, chop the chiles and either leave the inside of the chiles in or discard (if you leave em the salsa will be much spicier).

Place the garlic, chiles, and onion into a food processor with a large pinch of salt and about 1/8 cup of water. Blend until almost smooth then add in the berries and just lightly pulse once or twice to incorporate the ingredients. YOU DONT WANT A SMOOTH PUREE - just a nice, slightly chunky and textured mixture. If it appears dry add a bit of water. Pour out into a bowl. Add in salt to taste, chopped cilantro and a bit of lime juice if so desired.

- - - - - - - - - -

The salsa is now ready to serve.... with what? Well I would say the Gooseberry Salsa Verde probably is great for grilled fish, chicken or even a steak. But I am always fiend-ing for Huevos Rancheros (especially was fiending hard while I was in London).

Like this:

Huevos Rancheros Inglese 
:
Warm corn tortillas + Gooseberry Salsa Verde + chopped onion and cilantro + side of refried beans w/cheese.

Comfort food for anyone. I promise.


(BTW - this recipe is sort of conjured from memory so let me know if anything is off balance)

Some Old Tarts

Maple Bacon Pop Tarts

Pizza Time Pop Tart 

ANOTHER JUNK FOOD BECOMES HIP AND HEALTHY 

or

 THE POP TART WE LOVE SO MUCH

So me and Michelle get these cravings for junk food from back home every once in a while here in the Bloody Ole. Michelle is a fan of the Smitten Kitchen website (cant hate, its great) and flipped out when she saw their homemade version of Pop Tarts. Upon seeing it myself I was craving the original junkie, awful-for-your-health original. But I had yet to find anywhere in London that sold Pop Tarts (until about a week ago). (Updated: A friend of mine has let me know that Pop Tarts were in fact sold in UK supermarkets but that now she doesnt see them anymore.)

But why would I crave so hard for such junkie food stuffs? Most likely it has to do with the fact that I was raised by an alternative leaning health-food crazied mother who spent a good portion of her life munching on veggie burritos and granola in the parking lots at Grateful Dead shows across the USA. So I ate Kashi instead of anything close to Fruit Loops or Coco Puffs, and was only allowed Soy Milk. I hated Soy milk, still do kind of. Pop Tarts were only available to me after sleeping over at certain friends' houses as a youngster. My mother would have snatched them from me if she ever saw me eating one. Back then McDonalds was a real treat as well. Hell... actual milk was a rarity! I drank more kambucha as a kid than most college students do in their 4 year terms. 

Another factor leading towards us making some filled pastry item is undoubtably our daily experiences or non-experiences with British cuisine which almost revolves around baked and filled/stuffed goods. Plus we had just gotten back from a beautiful weekend in Cornwall and had had our first encounters with Cornish Pasties. Those Pasties blew us away in a... umm... undesirable way. Eating something that doughy, greasy, and meat chocked whilst riding around curving country roads underneath the omnipotent English sun made for a wholesomely queasy experience. Im sure Cornish Pasties are amazing if you eat one after some hard outdoor manual labor. Our British hosts handled their Pasties a-ok. On a tourist American stomach they wreck havoc apparently. 

Alas, seeing homemade Pop Tarts triggered a longing for the secret hide-from-yer-mom treat of my youth. That lead to other sloppy American food items I miss, like pancakes and bacon with maple syrup. Being bored at the time lead to me and Michelle spending the greater portion of our evening concocting these versions of Smitten's tarts.

Home made Pop Tarts
(makes 9 - 3x5inch)
(dough recipe adapted from Smitten Kitchen)

Dough
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk


1 additional large egg (to brush on pastry)


Maple Bacon Version:


Filling

6 crispy cooked bacon slices - finely chopped
1/2 cup (3 3/4 ounces) brown sugar
1/2 teaspoons ground cinnamon, to taste
1 teaspoon maple syrup
4 teaspoons all-purpose flour


Glaze

2 tablespoons maple syrup
1 cup powdered sugar
1 tablespoon milk (more if needed to achieve the right consistency)


Pizza Time Version:


Filling

1 cup of leftover Tomato sauce for spaghetti
1 ball fresh mozzarella (torn into strips)
Basil leaf for each tart

grated parmesan for dusting tops of tarts


Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.


Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.


Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.


Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on.


Assemble the Maple Bacon filling by mixing all ingredients together until well incorporated. Place a heaping tablespoon of Maple Bacon filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. For Pizza Time Tarts place one small spoonful of your tomato sauce down on the dough, then top with piece of mozzarella (dont use too much or the filling will be too big for the tart to hold together), then one leaf of basil.


Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.


Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.


Remove tarts from fridge. Sprinkle your Pizza Time Tarts with grated Parmesan before baking (350°F or 175c). Bake for 20 - 25 minutes or until golden brown.


Glaze for Maple Bacon Tarts:

Sift the powdered sugar into a bowl. Add maple syrup and slowly mix to incorporate. Add the tablespoon of milk and mix until smooth. Add more milk if needed. You want the consistency to be thin enough to pour but not so runny that it won't stay on top of the tarts.

Once the tarts are cooled, spoon the glaze over each one and let sit for 30min until it had set. Enjoy at room temp or gently reheat in the oven.

Cupboard Shots

MARCH 12th 2011 
Ingredients (clockwise from top left) 
Avocado Leaves
Koeze Cream Nut Peanut Butter
Flamin Hot Cheetohs
Biona Coconut Oil
Bim's Kitchen BBQ Sauce sampler
Mexican Oregano
Saffron Rock Sugar Sticks (for tea)
Jar of Sumac
Hoja Santa Leaves
Venere Nero Risotto
Pistachios
London Bee HoneyComb
(bottom shelf - starting from right)  
San Marcos Chipotles en Adobo (behind: Nopales rajas canned)
Carey Tinned Tomatillos
Honey with nuts
De La Rosa Mazapan de Cacahuate (peanut marzapan candy)
Grey Poupon Whole Grain Mustard
Mc Vittles Rich Tea Biscuits
Harrods Scottish Honey
some Mexican chocolate in the back
Tinned chickpeas
Rowse honey
Dried Mangos
Package of Nairns Oat Cakes
Nam Jai Palm Sugar
Bulgar, fine grain
Rose Petal Jam
Faella Spaghetti
Martelli Spaghetti

--------------

APRIL 21st 2011 
Ingredients (clockwise from top left) 
Duck Gizzards
Duck Confit
Fois Gras
Koeze Cream Nut Peanut Butter
Cascabel Chiles
Empire Made Peanut Pate
Biona Coconut Oil
Hoja Santa Leaves
Avocado Leaves
London Bee Honeycomb
(bottom shelf from right) 
San Marzano tinned Tomatoes
Pecans
Harrods Scottish Honey
Whole Foods Refried Pinto Beans
Carey tinned Tomatillos
Brindisa Tortilla de aciete olivo w/anise seed
Carey rajas de poblano
Frijoles Charros
TRS Rose Water
Dittys Oat Cakes
Cajeta dolce
Jar of Sumac
Nairns Oat Cakes
Pine Nuts
Palm Sugar
Mexican Tamarind candy
Rose Petal Jam
M&S Rich Tea Biscuits
San Marcos Chipotles en Adobo
Faella Spaghetti
------------


...send me a shot of yours? no arranging!

CHAI

I prefer tea over coffee. Guess thats not a bad thing when you find yourself living in the UK. I was a little let down expecting to find loads of Chai being served up all over London dude to the large Indian community. Besides one experience in Southall (a particularly large and concentrated Hindu community on the western edge of London) I still find that my homemade Chai is still the most satisfying. Perhaps thats how its meant to be though....

CHAI
Ingredients 
-about 20 green cardamom pods
-1 black cardamom pod
-about 1/2 inch of canela cinnamon (use whatever whole cinnamon you have, i just prefer mexican canela)
-10 black peppercorns
-2 cloves
- 1 cup or 1 and a half cups milk (whole milk is tastiest obviously but suit yourself)
- 4 bags of assam black tea (dont waste money on a super fancy grade here)
- sugar (optional I guess... but its always sweetened in India I hear...)

Method 
Using a mortar and pestle, smash up the green and black cardamom until the pods break and the seeds escape. Put the milk in a small pot over medium heat. Add all the listed spices and the broken up cardamom. Cook milk and spice mixture until slightly reduced and be sure to stir occasionally.
Meanwhile brew the tea. I prefer really strong Chai, so I use 4 bags of tea brewed (for about 3 mins) in 3 1/2 cups of boiling water.
Strain the tea bags and remove from tea. Combine the milk and tea into a vessel (most likely a tea pot but  whatever - sometimes I add the tea to the milk in the pot). Add sugar to taste, pour through a strainer into cups (to catch whole spices and pieces) and serve.

I also like not straining it and just having a couple bits of spice floating about in my cup but I guess im dirty like that.

Untitled

via alternate ending/alternative ending

Purple Broccoli

stems

leaves 

The early parts of March can be sort of a drag here weather-wise in London; very grey, fluxoating between dry and wet, mild warmth and lingering cold. Thats why I try to remember that at this same time of year something very colorful is coming. Right around the middle of March purple broccoli is breaking through the dull tones of the haze catching the eyes and beckoning the tongue, pan, knife and fork. 

Heres what you might want to do when this happens: 

TAGLIATELLE WITH PURPLE BROCCOLI 

serves 2 

Ingredients 

-1 large head of Purple Sprouting Broccoli (Americans - you might not be able to find this anywhere but my bet is that you should check the local farmers markets or possibly a fancy organic store - if nothing you can substitute broccoli rabe to similar effect)

-250 g of fresh tagliatelle or taglialette or you could get away with papardelle or fettucini 

-3 tbsp unsalted butter 

-1/3 cup pine nuts - roasted or toasted in dry skillet 

-1/2 tsp fresh ground black pepper 

-2 cloves garlic - crushed into a paste 

-1 or 2 tbsp heavy cream depending on your cream love ("whipping cream" if your stateside) 

-fresh grated Parmesan for serving 

Method

Begin by setting a large pot for boiling pasta and broccoli over high heat. Chop the tough bottom part off of the broccoli head. Then chop the whole head of broccoli into pieces no bigger than an inch (leaves and all - its all good). 

Once the water boils salt it well and then add in the pasta and gently stir. Add in the chopped broccoli about 2 mins after you add in the pasta. You just want to soften the broccoli not cook the life out of it, so if your pasta requires a long cooking time then wait a bit longer before adding in the broccoli. The broccoli should really only boil for about 4 minutes - until it is slightly firm to the touch and easy to eat. 

Reserve at least 1/4 cup of pasta water then drain pasta and broccoli and set aside. 

Place a frying pan over medium heat and add the butter. Once it starts to foam up a bit add the pine nuts and ground pepper. Just as the butter is beginning to brown (after about 5 mins) add in the garlic paste. Cook an additional minute then remove from heat. (This step can be done while pasta and broccoli cooks if your up for it.) 

Return pasta and broccoli to large pot, add in the reserved pasta water, the brown butter and pine nuts, and the heavy cream. Toss to incorporate ingredients, check if salt is needed, then serve with the grated parmesan. 

CHAMPURRADO

Its not the prettiest sight for the weary morning eye. But once you taste you realize that its good to have more than one sense. This Mexican breakfast delight is best served on sunny mornings (it looks much better well lit). 

CHAMPURRADO 

(Mexican Chocolate Breakfast Porridge) 

(serves 2) 

Ingredients: 

-1/2 disc of Ibarra brand Mexican Chocolate or about 40 grams of any other drinking milk chocolate

-1/4 cup of Masa Harina (corn flour for tortillas)  dissolved in 1/8 cup of hot water

  - - - - (if you cant find Masa then try substituting Semolina and let me know how it works)

-3/4 cup hot water 

-1 cup of whole milk 

-1 tbsp of molasses or black treacle 

-2 1/2 tbsp brown sugar (dark or light to your taste!) 

- 1/4 - 1/2 tsp of chile flakes (or none if you dont like spice) 

-1 inch long cinnamon stick, preferably Mexican cinnamon... 

  -----NOTE: if you dont use a Mexican chocolate you might want to add a touch of vanilla extract and maybe just a bit more cinnamon to get the flavor closer to the Mexican chocolate which contains a bit of both in it (innit). 

Method: 

Start by grinding the Ibarra chocolate in a mortar and pestle until a rough powder is produced (skip step if using drinking chocolate powder). Next put dissolved masa harina and the hot water into a blender/processor and blend until smooth. Pour the blended masa into a small and deep sauce pan over medium low heat. Begin stirring mixture with a whisk and proceed to add in all the other ingredients. Bring to a low simmer and cook until mixture thickens to a thick smooth custard consistancy and becomes glossy. DO NOT BOIL! 

At this point you are ready to go. Check the seasoning (add more brown sugar if needed, more chile if needed) and serve. Some people might tell you to strain it but I dont see the point. If cooked right it will be smooth in the mouth and straining is unessesary. Do pick the cinnamon stick out if you feel. 

Quick Cheap Easy Dinner...

for Joel W 
 Anytime someone says "quick" combined with "cheap" and "easy" this is the first thing to come to mind: "Pasta" 
The cheapest one I know... that would have to be this one: 

Pasta alle Acciughe i Broccoli 
serves 2


Ingrediente: 
-250 g Spaghetti or if preferred Penne or whatever.... I think spaghetti works best
-2 small heads of broccoli or 1 big one (smaller tend to be more flavorful)
-1 tin or small jar of anchovies in oil (not in salt)
-1 dried red chilli or 1/2 tsp of chilli flakes
-freshly ground black pepper
-chopped parsley (optional)
-1 tbsp nice extra virgin olive oil

Method: 
Fill up a large pot of water for boiling your pasta and place over medium high heat. Next trim the bottom of the brocolli stems and chop the whole head of brocolli (dont waste the stem, its a great part of the vegetable!) very finely just like this:

Set aside.

Dump anchovies along with their oil into a small skillet and heat over medium heat. Stir well with a wooden spoon and continue to cook. Once the anchovies begin to dissolve into the oil add in dried chilli/chilli flakes and a good amount of fresh ground black pepper. Cook another 1 minute and then turn heat all the way to low just to keep the oil warm.

 When the water boils add in 1/2 tsp of salt and then your pasta. After about 7 mins (or more precisely: 2 minutes before the end of suggested cooking time of your pasta) add in the broccoli and stir. Cook until pasta is al dente and then drain the pot RESERVING 1/4 CUP OF PASTA WATER!

Put pasta and broccoli back into the pot and add anchovy sauce and some reserved pasta water. Toss pasta well and adjust seasoning. Add extra virgin olive oil and parsley (if using) and toss again.

Now serve... with a simple salad perhaps?


-
C Powers

REQUEST: Sweet Potato & Chickpea Masala ala King

for my good friend Pat "Jah Pat" King who I trade cooking knowledge for record collecting/djing knowledge with. he is a badman behind the decks.     


INGREDIENTS
-1 large sweet potato or 2 smaller ones - washed and cut into 1 inch chunks
-3 tbsp peanut/coconut/vegetable oil or ghee
-1 1/2 tsp cumin seeds
-1 medium large onion - diced
-3 cloves garlic - mashed to a pulp or ground up
-2 red chillies - diced  
-1 cup of brewed black tea (preferrably assam)
-1 400g can of peeled whole tomatoes - (make sure there is no basil in there)
-1 400g can of chickpeas, drained
-1 tsp sea salt
-1/2 tsp ground turmeric powder
-1 1/2 tsp fresh ground coriander seed or 1 1/2 of store bought ground coriander
-1/2 tsp fresh ground cumin seed or 1 tsp store bought cumin powder
-4 green cardamom pods - slightly crushed enough to open pods (optional)
-1/2 tsp garam masala powder
-black pepper to taste
-fresh chopped coriander + raw onion slices to garnish

METHOD
Put sweet potato chunks in a large, wide, pan (at least 2-3 inches deep) and add water just to cover. Bring to a simmer over high heat and cook until sweet potato is just barely tender (like you can put a fork into a chunk, but not all the way through it). Drain sweet potato and set aside.

Dry out the same pan and place over medium high heat. Add oil/ghee before pan gets to hot. Once oil is hot (you can test by dropping a single cumin seed in and seeing if it sizzles immediately) add in cumin seeds and stir for 15 seconds. Then add onion and chillies, lower heat to medium and fry, stirring frequently, until onion is transparent (about 8 minutes). Add in ground/crushed garlic and stir well. Fry for about 1 - 2 minutes being careful not to burn garlic. Pour in the black tea and tomatoes and using a wooden spoon break up the whole tomatoes into a nice chunky consistency. Add in chickpeas, turmeric powder, salt, ground cumin, cardamom pods (if using and I suggest you do),  and reserved sweet potato. Bring up to a slight boil, stir well and then lower heat to medium-low. Continue to cook uncovered for about 15 - 25 minutes.

Check doneness of chickpeas and sweet potato (should be very tender). If sauce is too watery continue to cook for a bit longer. If sauce is to thick, add a bit of water and stir well. Just before serving, remove pan from heat and add in garam masala and stir.

Serve with ample amounts of chopped fresh coriander and over basmati rice or with a nice fresh naan bread.



This is all from memory so let me know if something is missing! 

I went back to my sunny hometown...

....of Atlanta and woke up one morning and me and my brother Ben decided to go grab some breakfast. We went for the traditional:

THE CHICK-FIL-A CHICKEN BISCUIT 

(Ben and I, feeling satisfied, then proceeded to the nearest gun club and blew holes into a paper target featuring an armed man of Middle Eastern decent that looked exactly like Osama Bin Laden. It was a first for me.) 

THE CHICK-FIL-A CHICKEN BISCUIT 

You know your driving into the southeast when you see a Chick-Fil-A logo on the interstate exit food info sign.

If you get there before 10:30 (or maybe they have a few left over by like 11am) you can start the morning right with a country time favorite THE CHICKEN BISCUIT. 

TRADITIONALLY SERVED WITH HONEY OR JELLY. 

Living in fried chicken shop land (East London) I almost forgot how good and fresh these guys are. They do go a cut above most chains and seem to be using chicken of a decent quality in their sandwiches. 

Kerala Carrot Salad

KERALA CARROT SALAD 

(pictured with basmati rice) 

An easy and colourful salad perfect for rice and augmenting spicy dishes. 

Ingredients: 

Enough carrots to fill a bowl when shredded 

1/2 cup desiccated shredded coconut

2 tsp coconut oil (preferably extra vigin cold single press expensive kind)

-----try substituting mustard oil for coconut oil for a more pungent and sharp tasting salad

1 tbsp black mustard seeds

10 - 15 curry leaves

1/4 tsp asofetida powder

2 dried chillies, broken up (or leave whole for less heat) 

1 tbsp fresh ginger paste 

1/2 cup loose packed chopped cilantro/coriander 

salt to taste 

Method:

Fill your large salad bowl with the shredded carrot (be sure to leave enough room in the bowl to toss the salad around and mix everything together well). Add in the desiccated coconut and incorporate well. 

Place a small iron or non stick fry pan heat over medium high heat. When hot add in mustard seeds. When mustard seeds begin to pop add in curry leaves, asofetida powder and dried chillies. Stir for 15 seconds and then add in ginger paste. Fry for another 30 seconds and then pour over the carrot and coconut mixture. Quickly begin to stir the oil into the carrots and coconut. After a few good stirs add in the chopped cilantro and mix well. Salt to taste, garnish with a bit more of desiccated coconut and serve with basmati rice and other spicy dishes. 

Enjoy

Roasted Vegetable Tacos with Chipotle Peanut Salsa

 TACOS IN ENGLAND -------
 (check this and more posts at the grand new CuiZine site)


CHIPOTLE-PEANUT SALSA w/ROASTED VEGGIES 

Ingredients: 

For the Chipotle - Peanut Salsa (based on a Rick Bayless Recipe, cant lie)

• 5 dried “morita” chillies (available at some spots in London; Whole Foods in Stoke Newington, De Beauvoir Deli in Hackney) 

OR 1/4 cup of chipotles in adobo

- NOTE: If using dry chillies make sure you wipe them clean with a damp towel, then deseed and de-stem. The spicy bit of the chilli is all in the inner vein tissue, remove them all for a milder salsa, leave them all in for a hot salsa, or take just a few out. If you are using chipotles in adobo then just use a bit less water when blending.

• 1/3 cup roasted peanuts - pounded fine in a mortar and pestle (I go to a local African store and buy these pre roasted and unsalted, they work great) 
• 9 Small Tomatillos or 6 larger ones (I have only been able to find these tinned at my favorite spot for Mexican groceries: Casa Mexico on Temple Street just off Hackney Road)
• 1 small white onion cut into 8 pieces 
• 4 garlic cloves - 2 peeled and 2 unpeeled 
• 1/8 tsp ground Mexican cinnamon 
• 1/2 - 2/3 cup water 

For the Tacos

• A mixture of veggies for roasting (I recommend: sweet potatoes or yams, oyster or chestnut mushrooms, some squash, bell pepper, and aubergine.) 
• 2/3 Onion - diced
• Avocado - sliced into long strips and lightly salted
• Sour Creme
• Grated Mild Cheddar - unless you can find queso fresco which you cant...
• Lime Wedges
• Corn Tortillas (Again go to Casa Mexico, also Whole Foods often has some local made tortillas from the Cool Chilli Co... otherwise, if you must, get some El Paso but dont tell me about it) 
• Cilantro  - finely chopped (cilantro is coriander) 

The salsa... 

Start by heating a dry pan over medium heat and turning your oven grill on to a medium high heat. When pan is hot begin to toast the chillies one by one until fragrant (about 15 seconds per side) but do not burn! When all chillies are toasted remove pan from heat place chillies back in pan and quickly cover with water. Soak for at least 15 minutes stirring occasionally to promote even hydration. Set aside. 

Place the tomatillos (drain them first) on a grill pan lined with aluminum foil then place under the oven grill. Watch the tomatillos: when they start to blacken on the top take them out and quickly turn them. Place them back under the grill and allow to blacken again. Take out of oven and set tomatillos and any liquid in the pan aside. 

Take the onion pieces and garlic cloves and place on a roasting tray. Put them in the oven in the middle rack position so they are not terribly close to the grill. Heat until the onions start to color a little and char up around the edges. The unpeeled garlic should feel soft, set the onions and garlic aside. Turn grill off and turn regular oven mode on at about 150c. 

Remove the chipotles from the soaking liquid. Chop up onion into small pieces and peel garlic cloves. Place all ingredients in a food processor with the water (you could use the soaking liquid - I usually use some in combination with some plain water) and blend to as smooth of a salsa as you desire. I think the salsa should have a slightly chunky consistancy but no chunks should be large. Place salsa in a serving bowl. 

The Tacos... 

Chop up your veggies into small pieces; no bigger than an inch. Toss with salt and pepper to taste and olive oil for an even coating (dont let them swim in the oil). Spread the vegetables onto an oven tray and place in oven. You want them to just be soft and ever so slightly charred around the edges so just watch them as they cook. 

While the vegetables are cooking get your tortillas ready for heating by barely moistening them with some water and stacking them wrapped in aluminum foil. Place them in the oven when the vegetables are close to finished. Then place the diced onion, avocado slices, grated cheddar, lime wedges, and sour creme in serving bowls or ramekins. Lay them out on the table so that everyone can get to them as condiments for the tacos. 

Pull out the veggies when they are done and bring to the table with warm, soft corn tortillas. 

Enjoy it. 

Persian Herbed Rice and Chicken (Sabzi Polo Morgh)

I have really enjoyed learning a new way to cook rice. The intelligent lady over at Persian-Recipes.com has really enlightened my rice tactics in a most methodical and delicious way. I urge you to check out her primer on making perfect Persian style basmati rice.

Using her rice technique I created my own Persian classic (or maybe more a hybrid of two classic Persian recipes); Sabzi Rice with Chicken. Sabzi means herbs and they are plentiful and front stage in this recipe.


Sabzi Polo Morgh
 Chicken
 2 chicken breasts cut into 1 inch cubes
1/4 tsp saffron threads - placed in 1 tbsp hot water
1 onion, diced finely
~ 1 1/2 Tbsp Extra Virgin Olive Oil

Rice
3 cups white basmati rice (preferably Iranian or Pakistani works well too)
     - wash the rice in lukewarm water and drain, repeat 3 times at least
     - soak rice in lukewarm salted water for at least 2 hours (preferably longer)
1 cup each of chopped fresh Dill, Parsley, and Cilantro 
1/4 tsp turmeric

Berry/Nut Topping 
2 tbsp barberries or sultanas or red currants - soaked in warm water for 15 mins then drained
2 tbsp flaked/slivered almonds
3 tbsp pine nuts (I like alot of pine nuts, you can use less or use more almonds instead)
1 tsp sugar
1 tsp olive oil


Begin by cooking the chicken: Heat a non stick pan big enough to hold chicken and onion with a bit of space left over on a medium high heat. Add about 1 1/2 tbsp Olive Oil to pan then add onion once oil is hot. Fry onions until golden brown and soft then add in chicken pieces. Fry chicken until no longer raw looking (no pink) and then add the saffron and it's soaking liquid and some salt and pepper. Add enough water just to cover chicken (bit less than a cup) and then cover pan. Turn heat to low-medium and simmer chicken for about an hour so that pieces are nice and tender and well permeated with saffron flavor. Dont strain chicken yet.

Heat a large pot half filled of water to a rolling boil. Add a touch of salt. Drain soaking rice (reserve just a spoonful of soaking liquid) and add to the pot. Let boil for about 2 mins and then add all of the chopped herbs. Boil another 3 mins and then strain out rice and herbs.

Add 1 1/2 tbsp extra virgin olive oil and 2/3 cup of water to the just drained pot and allow to heat through. Now add in the turmeric, stir to incorporate, then add in the rice and herbs (stir the turmeric color into the rice just a bit), and about 1/3 cup of the chicken liquid to the pot. Place a towel over the pot and then cover with lid. Allow rice to cook over medium heat for about 40 mins - 1 hour. The longer you let it cook at this point, the more of a crust will develop on the bottom of the pan. This crust is considered a delicacy in Iran and it is definately something we want to happen.

While the rice is cooking, set a non stick skillet over medium heat and add 1 tsp olive oil. Once the oil is hot add all the other berry/nut topping ingredients to pan and stir fry until nuts are just golden.

Now we drain the chicken out, pull out the rice and combine on a plate. Top with the almond, currant and pine nut mixture. Season to taste with salt and pepper. Eat.

Serve with a simple tomato onion parseley and cucumber salad and some yogurt.

Piece Zone return

Asparagus (english local), Buffalo Mozzarella, and Pecorino 

(Michelle is slowly becoming a dough master)

WHEN LIFE GIVES YOU DUCK CONFIT...

ROASTED DUCK CONFIT RED CURRY
....This makes use of one of my favorite easy ingredients; the Duck Confit

For the Confit - Roast
--1/2 to 2/3 duck (confit)-patted dry (remove excess fat) and kept whole as possible
--1/4 tsp ground coriander
--1/4 tsp ground ginger powder
--1/4 tsp roasted fennel seeds
--2 star anise pods
--1 clove
--1 piece canela cinnamon stick 1 inch long

For the Curry:
--2 1/2 cups coconut milk (use a thai brand they are the creamiest and thats what we want)
--1/4 cup red curry paste (Mae Ploy brand is best in my opinion)
--10 fresh/frozen keffir lime leaves (if dried use about 15 of them)
--1 tbsp thai palm sugar or packed dark brown sugar
--1 1/2 tbsp fish sauce/nam pla (Squid is a good brand)
----1 cup fresh pineapple chunks (1 inch pieces)
----or
----1 cup red grapes sliced in half
--10 - 15 cherry tomatoes
--small handful green beans - trimmed and chopped into 1 inch lengths
--6 thai chilies or 2 red chilies cut into rings (remove seeds at your own discretion)
--leaves from about 8 - 10 stems of thai basil  (You can use italian sweet basil too - use about 6 stems and tear large leaves in half)
--Steamed Jasmine rice for serving

Roasting the Confit:
Preheat over to about 400f or 220c.
Make sure to remove as much fat from the duck as you can man. Place duck on roasting tray.
Take the whole spices and grind into a powder and then combine with the powdered spices. Gently rub this mixture onto the duck pieces and coat evenly.
NOTE: You dont have to spice the duck, but I recommend it!
Place spiced duck in oven and roast until skin/outside of duck is nice and crisp while still being succulent underneath.
Set aside.

Preparing the Curry:
Heat 1 cup of the coconut milk in a large pot over medium heat until it just about boils. Reduce heat to med-low and let milk reduce another 5 mins. Whisk in curry paste - this is best done by adding small chunks/pieces of the paste slowly as opposed to dumping in a large clump. Continue to simmer another 5 mins until mixture smells intensely great.

Put the duck pieces gently in the pot and allow to heat through. Add remaining coconut milk, lime leaves and 1 cup of water. Stir to incorporate and bring heat back up to medium high. Bring to a boil then reduce heat again to medium low. Wait about 3 minutes and then add the pineapple/grapes, palm sugar, fish sauce, and chilies. Continue to simmer until pineapple breaks easily with the side of a spoon. If using grapes just simmer for about 3 minutes.

Add in the tomatoes, green beans and basil leaves. Cook until tomatoes are very soft, about 3 minutes. By now the duck has probably shredded itself into the sauce no? I like that. SERVE IT UP with some rice. Now. Enjoy. 

And we had a desert.....

COCONUT RICE PUDDING!!!!!
Easy:
1 1/2 cups precooked basmati/jasmine rice
3 cups coconut milk (creamy thai variety)
3 tbsp palm sugar - chopped/grated (ultimately this is an estimate, you may want it sweeter or not so sweet)
2 cloves
1/4 cup desicatted shredded coconut

Place all ingredients in a slow cooker or large pot and cook on medium-low heat until coconut milk has seriously reduced and the rice is starting to smooth out into the milk.

Serve with peanuts on top or chunks of medjool dates (like we did).

Enjoy late in the evening.......

Diff Pasta - no tomatoes

ORECCHIETTE CON CIME DI RAPA

 Here is a quick and easy non tomato based pasta as requested by a reader here at the food image recipe emporium.


ORECCHIETTE CON CIME DI RAPA (serves 2)
Ingredients:
1 lb of broccolini rabe - chopped into long slender bits and small floret pieces * * * (you can use regular broccoli or tender stem broccoli if you want, however rabe has a nice mustard kick that really helps in this dish) 
250g / 1/2 lb ORECCHIETTE pasta (small half-sphere-like pasta from Puglia, if not these then use something small and round)
3 tbsp Extra Virgina Olive Oil
1 hot red chile - chopped (you can also just use 1tsp red pepper flakes, just add it in at the end)
2 cloves garlic - diced
5 anchovies (OPTIONAL BUT REALLY GOOD) 
1/2 cup grated Parmesan (or more if you like)

METHOD:
Put a large pot of salted water on high heat. When it is at a rolling boil put both the pasta and broccolini in. Stir and let cook until Orecchiette is al dente (soft but not mushy, slight bit of firmness...whatever). BEFORE YOU DRAIN RESERVE A 1/3 CUP OF THE PASTA WATER! Drain veggies and pasta. 

Using either the same pot or a large pan, heat the olive oil over medium heat. Add in anchovies if using and red chili. Break anchovies up with wooden spoon until disintegrated into oil (don't let chili burn though). Add in garlic and fry just for a minute DONT LET IT BROWN! Quickly add drained pasta and broccoli and the reserved pasta water and toss well to incorporate (if using red pepper flakes add them now). Salt to taste and throw in a good bit of fresh grated black pepper.

Put parmesan on table so that people can add that stuff on according to their own liking.

SERVE NOW EAT QUICK ENJOY TELL ME HOW YOU LIKED IT

IN DI A DIN NER

India Love
What have we here? A request for recipies from the Indian sub-continent has appeared on these here pages and I intend to fulfill said favor.

Let us start with some classic North Indian style, hardy curry, rice, creamy slow cooked dal and a simple yogurt salad.

MALAI MUTTER PANEER (Creamy Peas and Cheese)

Ingredients
1 (12oz?) block of paneer (indian frying cheese - or if you cant find this and your in the States use Mexican Queso Fresco just take care it doesnt melt) cubed 
3 cloves garlic - peeled and chopped
3 shallots (smaller ones) - chopped
1 small onion - chopped
1x1 inch piece of ginger - peeled and chopped
2 red chiles - seeded all except half of one then chopped
3 tbsp peanut/coconut oil
1 tsp cumin seeds
1/4 tsp fennel seeds (optional but good)
12 oz can of chopped tomatoes (make sure they are JUST tomatoes - no seasoning)
2 tbsp tomatoe puree/paste
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1 cup peas - frozen or fresh
1 tsp sea salt 
3 tbsp heavy cream (can omit if you dont want the extra artery clogging)
1/2 tsp garam masala
2 tbsp chopped coriander/cilantro
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.....looks like alot right? Well if you want to make indian dishes I suggest you get alot of these spices anyways... keep them in one of these if you can find one: 

Method:
First take the cubed Paneer and place on a slightly greased baking sheet and broil until golden brown around edges. Alternately fry cheese in a bit of oil. Either way drain the broiled/fryed cubes on paper towels.

Take the garlic, onions, shallots, ginger, and chillies and place in a food processor with a bit of water and blend to a smooth paste. If you dont have a blender then just dice everything or use a mortar and pestle.

Heat oil over medium heat. When oil is hot throw in cumin and fennel seeds and let them sizzle for about 10 seconds (remember they need to sizzle not just sit in the oil so get the oil hot enough for that). Immediately toss in the paste. Stir and fry until paste is dry about 5 mins.

Add in chopped tomatoes, tomato paste, turmeric, ground coriander/cumin and 1/2 cup of water. Stir well and allow mixture to cook down over medium low heat until tomatoes disintegrate, about 20 minutes. Then add salt and peas and stir. Allow peas to heat through and continue to cook down. When sauce is good and thick add in the paneer cubes. Allow paneer to heat through and absorb the flavors of the curry about 5 mins.

Then turn heat to low and stir in the cream if using. Cook another 2 mins checking if the sauce is too runny or too thick. If too thick add a few tbsp of water, if too thin cook down for an additional 5 mins or so. Then add in the garam masala and coriander/cilantro. Stir well, check seasoning and serve.
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YELLOW SPLIT PEA DAL WITH MUSTARD SEED FLAVOR
Ingredients:
1 cup dry yellow split peas (or if you can find it Toor Dal) - picked over
2 tbsp peanut/coconut oil or ghee
1 tbsp BLACK mustard seeds
1 dried red chili - broken up
1 small onion - diced
1 clove garlic - chopped
3 cups water
1/2 tsp turmeric
salt to taste

METHOD
Place split peas in bowl and cover with water. Swish peas around in water until water becomes very cloudy. Strain water out of bowl and repeat the process 2 more times to clean peas thoroughly.

Heat oil/ghee over medium heat in pot (must have lid) until hot. Sprinkle in the mustard seeds and put lid on pot as the seeds will sputter. Wait until popping of seeds stops then remove lid and add in the dried chili and fry for about 10 seconds. Add in onions and stir well. Cook until translucent. Add the garlic and fry very quickly until soft (dont let garlic brown!). Add the split peas into the pan and stir very well until the peas are coated with oil and shiny.

Then add the water to the pan. Bring to a boil, add in turmeric and stir. Turn heat to low, place lid on pot with a crack opening and allow to simmer for about 30 minutes stirring every now and again.

After 30 mins or so check the dal. If it is to thick add water and cook more, if to thin just keep cooking. When the peas have disintegrated and the consistancy is fairly smooth your in the money.

Add salt to taste, garnish with raw tomatoes or cilantro if wanted and serve.
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SIMPLE YOGURT SALAD 
Ingredients:
1/2 cup of thick yogurt (Mediterranean or Indian variety if possible) 
1/2 cucumber diced
1/2 red onion - diced
1/4 tsp ground cumin
1/4 tsp chili powder (optional)
salt and pepper to taste
and one of the following depending on season/mood:
couple of boiled beets - diced
red bell pepper - diced
tomato - diced

METHOD 

Combine all ingredients in a large bowl and mix well. If mix is too clumpy add a bit of water. Serve. 
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So now you have a nice dinner here. You should have either some plain basmati rice, or some Indian flat breads to accompany your saucy happy meal. I generally place rice in the middle of the plate and curries around it. If you feel lazy on the salad tip just serve up some plain yogurt. Yogurt is great because it helps the digestion and cools the heat inna yuh mouth.
And always serve with some chutney, Mango Chutney is desired here. (Maybe some chutney recipes soon? I usually just buy them in the jar)....

Enjoy these recipes and do

Duck Confit - Easy Fat Dinner

So if your from the states you might not know too much about Duck Confit. No thats not right, how bout if you grew up in an Atlanta suburb you might never have come across it.

So what is duck confit?
Essentially a fat based meat preserve.
Duck confit consists of cooking duck down in its own fat and then letting it mature while submerged by fat which acts as a preservative. Or thats how I seem to say it.

Duck Bearnaise


serves a bunch of people along with some salad or something.

1 tub of duck/goose/pheasant confit (should have 3/4 of a bird in it)
3 shallots - diced
3-4 nice potatoes (maris piper is my favorite type) washed, chopped, submerged in water
1 large parsnip - chopped like the potatoes
a bunch of oyster mushrooms - chopped (OPTIONAL)
1 glass of dry white wine
1 clove garlic - diced
4 tbsp chopped parsley

So what you will be doing is essentially seperating the pieces of duck from the fat they come in, using the fat to cook down the veggies, and then adding the duck pieces to the veggies.

First - seperate the pieces of duck from the fat that they came in. Wipe the duck pieces clean with some paper towel and then break them up into little pieces of meat and bone (you will find the duck tender enough for this and if its not tender enough for breaking up then its probably not a good confit).

Second - place 2 tablespoons of confit fat into a large pan over a medium heat. When fat liquifies add in shallots, potatoes and parsnip. (If using mushrooms use a bit more fat and add them in 2 minutes after the potatoes/parsnip). Cook until potatoes and parsnip brown up a bit and shallot is translucent. Now stir in the garlic and cook until it is soft (about a minute). Then add the glass of wine and lower heat just a bit. Continue to cook until steam coming from pan is no longer alchohol-ish (until the alcohol evaporates).

Third - Add duck pieces/shreds into pan and stir. All you want to do is heat the duck so turn the heat down if you hear lots of sizzling. Let duck heat up and then add in parsley. Stir and serve with some salad and grainy bread. I prefer an arugula and lambleaf salad with a spicy grain mustard dressing - it really cuts the hearty duck dish.

Good with either white or red wine. French preferably.

By the way this post was accidentally put up earlier as a rough draft. sorry