Chili therapy

When I turned 30, one of my nearest and dearest gave me a copy of Gloria Steinem's Revolution From Within. It's a self-esteem book, and at that time I was in a relationship that wasn't very healthy, depressed a lot, and probably quite tiring. I love Steinem's writing and some stories at the end of the book stayed with me.

They were about creating as therapy. Painting, throwing pots, using your senses in the process of making something beautiful.

Oddly enough, she did not mention cooking, but I can't think of a better example. Cooking uses all the senses. Does the lamb look lean or fatty? Toast the seeds until you hear them pop. Does the fragrance of one spice stand out or did they all blend well? Do the vegetables feel firm under your hands? I could go on about kneading bread dough, but I think I have in a previous entry and this is about chili. This is all before you even get around to tasting things.

Guess what I did this afternoon? It was going to be tomorrow morning because I thought I was going to a write-in today, but the write-in is tomorrow, so chili today. Currently simmering on the stove I have:

• 2 pounds of cubed lamb
• One bulb of garlic, minced
• 4 14.5oz cans diced tomatoes with green chiles 
• 4 15oz cans of Goya small red beans. They smell pretty sweet.
• 3 baseball-sized onions, chopped
• 2 poblano peppers, chopped
• 2 T ground dried chiles (more on that below)
• 2 T ground cumin
• 1 T chopped ginger (there's always at least one jar in the fridge)
• 1 dried habanero, crumbled to bits
• 2 shakes of ground coriander
• 2 bottles of Magic Hat not-quite-pale ale

The apartment smells fabulous, but the chili won't be ready for hours. It will simmer for quite a while, then be reheated in the morning, and it will be served with some crusty rolls. I'll try to get Nexx to comment.

When I went into my severely overloaded spice cabinet for the chili powder, I found two things that made me smile. Dried red chiles (the type you find in some of your spicy Asian dishes in American restaurants. (I am not getting into Asian authenticity here. You can't make me.) Also a bag of dried chiles de arbol. There was also cumin seed, probably from my last batch of garam masala.

So, I used my trusty spice grinder instead of the usual jarred stuff. Assuming this isn't atomically hot, I think this chili will be quite tasty.

It was certainly sensuous.

I like it both ways

Welcome back, everyone. It's been a slightly crazy time. Not only did I just wrap up a class with the first term paper I've had to write in mumble  years, but my sweetie and I moved into a new apartment, so we've spent a lot of time cleaning, packing and moving, and now goes with the unpacking.

But a couple weeks ago, I did one of my recipe searches, looking for the perfect hummus recipe. As with many foodstuffs, there were variations out the whazoo including one from Alton Brown that used peanut butter instead of tahini. I may never forgive him.

I'm all for fusion if it's done right, meaning there is respect for all the fusing cultures involved. I had some fabulous Peking duck fajitas a long time ago for example. I also believe that some names of foods are often stretched beyond recognition. 

My favorite example of this is the bagel (I've lost my recipe, but I may attempt these again sometime soon). As far as I'm concerned, a bagel is not a bagel unless it has been boiled before baking. This is what makes a bagel so dense and chewy on the inside.

Hummus has become one of those things. My understanding is hummus is not hummus unless there are chick peas and tahini (ground sesame) involved. If you mush fava beans or white beans or black beans (all of which I enjoy), you don't have hummus, you have bean dip. There is nothing wrong with bean dip, folks. You don't have to tart it up and call it hummus. Viva la bean dip!

Anyway, I put two recipes together. They both started with:

• One 14.5 ounce can of chick peas, drained. Reserve the liquid
• 1/3 cup tahini
• 1/3 cup olive oil
• liquid from the chick peas as needed for texture
• 1 teaspoon of salt

Version 1

• 6 Tablespoons fresh lemon juice
• 6 cloves of garlic
• 1/2 teaspoon of freshly ground black pepper

Version 2

• juice of 2 fresh limes
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 cloves of garlic

I made these in my blender, which took a lot of patience. If you don't have a food processor, I recommend picking up the blender unit and shaking it a few times. Air pockets will form and you'll need to do a lot of stirring.This is where adding the liquid from the canned chick peas will come in handy. It takes a while, but it is so very worth it.

I served these to one of my gaming groups with some bell peppers (red, orange, gold) as well as some cucumbers and some lentil crackers. There was none left, which I take as high praise.

Thank you for reading! My next Project Management class doesn't start for a month, so hopefully I'll have some time to do some more posting. As always, your comments are welcome.

This summer's top salad

I haven't gone to a lot of barbecues this summer. Austin the former landlord did find some lovely steaks a few weeks ago and marinated a few of them in a store-bought raspberry vinaigrette  which turned out delicious. My contribution to the party was a salad that was both easy and a little unusual. No pictures this week, it got eaten a little too quickly, so I would definitely call it a success.


Epicurious is a fantastic source for salads; I have several saved to be used at upcoming galleries. Fortunately, my friends don't mind being used as guinea pigs.


This week's recipe has only a few ingredients, but they all add a new level of flavor when blended together:


Romaine and Arugula Salad with Toasted Seeds

• 2 teaspoons sesame seeds
• 1 teaspoon whole coriander seeds
• 2 tablespoons fresh lemon juice
• 1 teaspoon (packed) finely grated lemon peel
• 1/3 cup extra-virgin olive oil
• 1 large head romaine lettuce
• 4 cups baby arugula leaves

A couple of quibbles with the ingredients. I would have found it easier to have said, "Juice from half of a small lemon." Unless you have the hand-eye coordination of a superhero, it's a little hard to squeeze lemon juice into a tablespoon. 

And packing the lemon peel? Don't. Grate the zest off an entire small lemon--about the size of a couple of golf balls. If you can fit it whole into your coffee cup, that's about the right size. When you tightly pack lemon peel, it stays packed and can be a bit of a pain in the ass.

Back to our recipe:

Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.

• There's an assumption here. Specifically, that one has a particular type of potato masher: 

• So, next time I do this, I'm toasting the coriander seeds first, then crushing them in my mortar and pestle. You don't want the sesame seeds smushed with this salad.

Back to the recipe:

Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)

Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.

This came out beautifully. The seeds add a nice, but different kind of crunch,and just loved the coriander. I never would have thought about putting it together with sesame seeds. If you're not used to shopping for sesame seeds, you can often find a large container of them in the Asian food section of your grocer. If they aren't there, yell at them. You may also find them on the spice rack.
Black sesame seeds are a little tougher to find. I got mine at an Asian grocer when we lived in Danbury. Our friends at Amazon have a variety of brands and prices if you don't have an Asian grocer handy.


I'll be making the salad again, and maybe one or two more new ones by the time the summer is over.


Next week: How not to make ponzu!


Questions? Comments? Death Threats? All are welcome!

In which Kate learns take better inventory of her wine

This week's entry should have been a resounding success, if it weren't for one thing: I grabbed the wrong bottle of wine. Let me begin at the beginning:

A while back, I found this recipe. Olive Oil Cured Swordfish. I loved it on sight. First off, I really enjoy the flavor and texture of swordfish. Second of all, a lot of the recipes I've seen for swordfish are heavy on the citrus, almost too much so. This one used it as an appetizer, and the orange and coriander made it very different from what I've seen. And it was pretty easy--my biggest challenge was finding a vessel big enough to lay out the fish slices:

Ingredients:

6 oz fresh swordfish

1/4 cup dry white wine. Dry. Note that, it's very important. 

1/4 cup lemon juice

1/4 t salt

1 orange

Sea Salt

Freshly ground black pepper.

What happened with the wine was this, I took inventory, found the wine I wanted to use (we only had two whites in the house), made a mental note and prepared my shopping list. When I grabbed the wine to make the marinade (see below), it was a sweet wine, not a dry one.  If I'd had more lemon juice to counter it, things might have turned out better.

As it was, I sliced the swordfish thinly, the hint in the recipe to lead with the heel of the knife was very useful. I ended up with pretty uniform slices. 

in a small bowl, whisk together the white wine, lemon juice and salt to combine. Pour this mixture over the raw fish slices and allow to rest for 1 hour at room temperature. I would recommend a little more than an hour if you have the time. My thicker slices didn't get "cooked" in the full hour.

Meanwhile, zest the orange, then segment (supreme) it, slicing the segments again in half lengthwise. Reserve both. Toast, then grind the whole coriander in a mortar & pestle. Here is a place where I need a lot of practice, my knife work is not, shall we say, supreme. Fortunately, my sweetie goes through satsumas in the winter the way I go through chocolate when I have PMS.  

Remove the fish slices from the marinade and set them atop a large piece of paper towel set on a plate. Top with another piece of paper towel to cover and gently press to dry.

Transfer the fish slices to a serving platter, arranging them in a single layer. Drizzle with olive oil to just cover. Scatter the orange segments, zest and ground coriander over them and sprinkle with a bit of sea salt and freshly ground black pepper.

I decided to serve this over an arugula salad as a main dish. It worked reasonably well, but it wasn't perfect. A day later, the marinade had done its job completely and the results was delicious. I plan to make this again, and when I have the money, serve it on a block of Himalayan salt like the one below


Happy eating everyone! As always, comments are encouraged.

Next week: something with sumac, and I don't mean the poison kind.