Black Bean and Cucumber Salad

Black Bean and Cucumber Salad

I don't know how this summer's been for you but, here in New York, it's been hot, hot, hot! Last week there were several days over 100F and, while I know that's mild for some it certainly isn't for us. I'm not terribly heat sensitive but, while our air conditioners made a valiant effort, it was still far too hot in the apartment to cook.

Cucumbers, Peeled, Seeded and Diced

During this heat wave, I found that I was craving different foods than usual. For example, I usually prefer cooked vegetables to raw but cucumbers (a vegetable I usually dislike) actually sounded quite appealing. See, when I'm really warm, I crave foods with a high water content in a constant effort to keep myself hydrated. I also crave spicy foods, probably because they make me drink more. So I started looking for cucumber recipes. I first stumbled upon a Shrimp and Cucumber Salad but that certainly wouldn't feed the vegetarian. And just leaving the out the shrimps would turn it into a side dish.


So then I found a Black Bean Cucumber Salad. That convinced me to use black beans so I went back to my original shrimp idea and was delighted to find Kalyn's Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin. With some substitutions and a little imagination, we were all set. Enjoy!


Black Bean and Cucumber Salad
inspired by SparkRecipes and Kalyn's Kitchen

• 1 16-oz. can black beans, drained
• 1 teaspoon fish spice blend
• 1/2 teaspoon red pepper flakes
• 1 yellow onion, diced
• 1 bell pepper, diced
• 1/2 cup celery, diced
• 2 Mediterranean cucumbers, peeled, seeded and diced
• 1-2 teaspoons Sriracha
• 1/2 teaspoon seasoned fleur de sel
• 2 tablespoons fresh mint, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon cumin, ground
• 2 dashes hot pepper sauce (I use Frank's)
• 1/8 teaspoon Himalayan salt
• 1/8 teaspoon black pepper, freshly ground
• 3 tablespoons lemon garlic olive oil

Combine all ingredients in a large mixing bowl. Stir well. Adjust salt and pepper to taste.


Make it a Meal: To celebrate summer and keep the meal light, rather than making a traditional grain, go for

Cucumbers, Corn and Wine

some corn, simmered for 10 minutes (if you can bear to keep the stove on for that long). A great wine we recently discovered is Beach House. Mostly Sauvignon Blanc, it's very easy to drink and perfect for a hot summer's night (and, I'm sure, even nicer if you're lucky enough to be by the beach!). For dessert, chocolate (or vanilla or almond) milk! Bon appetit!


Links to other cucumber salad noshes:

• Sesame Cucumber Salad from Simply Recipes
• Julia Child's Cucumber Salad from A Veggie Venture
• Spicy Chinese Cucumber Salad from Use Real Butter
• Sichuan Cucumber Salad from Appetite for China
• Cool as a Cucumber Salad from Gluten-Free Goddess

Falafel and Baba Ghanoush

Pita with Falafel and Baba Ghanoush

How often do you cook dinner? Lately I've been finding cooking an entire meal more and more daunting. It's summer and far too nice out to spend unnecessary amounts of time in the kitchen. I also don't have the time to put extra energy into meal planning these days. And never mind trying to make more than one meal if I want non-vegetarian fare. However, much as I'd often like to, we can't have pasta every night!


So I've started, slowly, moving out of my comfort zone and explore foods from other cultures -- cultures that are naturally more bent towards vegetarian-friendly foods than Jewish and French cuisines (where the majority of my cooking experience lies). My first stop on this voyage is Middle Eastern, a cuisine the vegetarian and I frequently indulge in when eating out but, other than a few examples, one I never cook at home. But no more!

Lettuce, Tomatoes, Cucumbers and Onions 

First up was falafel, a ball or patty traditionally made from ground chickpeas and/or fava beans. We opted for chickpeas and, rather than relying on various hot sauces for flavoring, we added lots of spices right in with the beans. The flavor was delicious. The texture, unfortunately, left something to be desired. The falafel patties never quite stayed together so we ended up with fried crumbles more than we did patties. Inside a pita, all was soon forgiven. But any suggestions to improve the texture are much appreciated!


Falafel is traditionally served with tahini, a paste of ground sesame seeds, but, always looking for an excuse to sneak extra vegetables into our diet, I took that a step further and served it with baba ghanoush, a spread made of roasted eggplant with tahini. Enjoy! 


Falafel

Falafel

adapted from How to Cook Everything and One Perfect Bite

• 1 3/4 cups dried chickpeas
• 6 cloves garlic, crushed
• 1 tablespoon all-purpose flour
• 1 yellow onion, quartered
• 1 teaspoon coriander, ground
• 1 tablespoon cumin, ground
• 1 teaspoon red pepper flakes
• 1/2 cup fresh Italian parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• safflower oil, for deep-frying
• 6 pita breads
• 1 head romaine lettuce, shredded
• 2 slicing tomatoes, cut into wedges
• 1 red onion, sliced
• 2 kirby cucumbers, sliced
• baba ghanoush (recipe follows)

Put chickpeas in a large bowl and cover with water. Let soak for 24 hours. They will double/triple in volume. Drain the beans well and transfer to a food processor along with all other ingredients through the lemon juice. Pulse until very finely minced but not pureed. Heat a large skillet over a medium-high flame and pour in safflower oil until it coats the pan by at least 2 inches. Heat oil until it flows like water in the pan and a pinch of batter sizzles immediately. Take heaping tablespoons of batter and shape into small patties, using a spoon to shape them as tightly as possible to give them the greatest chance of staying together. Fry in oil, until nicely browned, about 2 minutes on each side. Stuff pita with lettuce, falafel, tomatoes, onion and cucumbers. Drizzle with baba ghanoush. Serve immediately.

Baba Ghanoush

Baba Ghanoush

adapted from Vegetarian Cooking for Everyone and One Perfect Bite

• 1 large American eggplant
• 3 cloves rocambole, coarsely chopped
• 1/4 cup sesame paste
• 1/2 cup water
• 1/2 cup lemon juice
• 1 teaspoon Himalayan salt
• lemon garlic olive oil
• Italian parsley, chopped

Preheat oven to 425F. Slash eggplant in several places so it won't explode in the
oven. Place on a baking pan and bake 40 minutes. Let rest until cool enough to handle. Peel off eggplant skin and discard. Squeeze flesh a bit if very watery. Transfer to food processor and puree with rocambole, sesame paste and water. With motor running, drizzle in lemon juice. Add salt. Transfer puree to a bowl. Drizzle olive oil on top and garnish with parsley.

The Whole Spread

Make It a Meal: This is really a meal in itself. I'd recommend it with a rose or sauvignon blanc. Perhaps some yogurt for dessert. Bon appetit!

Leftovers: Make some big couscous and mix in the baba ghanoush and falafel. Yum!

Links to other falafel noshes:

• An Easy Falafel from The Hummus Blog
• Baked Sweet Potato Falafel from 101 Cookbooks
• Baked Falafel Patties with Yogurt-Tahini Sauce from Kalyn's Kitchen
• CrockPot Falafel from A Year of Slow Cooking
• Chickpea Falafel from The Perfect Pantry

Fast and Easy Passover Cooking: Asparagus with Parmesan Butter

Asparagus with Parmesan Butter, outside on our terrace

For those who celebrate, happy Easter! For us Jews, it's still Passover. And, at least here in New York, the weather is finally fully spring. Ozzy and I wandered about, playing in a park for a time, before coming home for lunch. Asparagus is one of the ultimate spring foods. And, lucky me, I had a bunch of it feeling neglected in my vegetable drawer. That decided lunch!


But what to do with it? For seders, we often roast asparagus with matzoh crumbs. But that was far more complicated than what I was after. Also, the vegetarian (who isn't especially fond of asparagus) is in Albany, having a third seder with his family (I couldn't go due to a performance last night) so I was only cooking for one. A quick internet search produced the idea to broil them with some old Parmigiano-Reggiano and butter. I had these alone, but they'd also be delicious alongside some chicken (if you're not kosher, of course). And, if you don't like (or don't have) any asparagus, the butter was like the richest, most delightful garlic butters I've ever tasted. It would be delightful on any other vegetable, matzoh or even pasta or bread. Enjoy!


Update: Jaden at Steamy Kitchen is hosting a Spring Fling whose theme is asparagus! So get your asparagus noshes over to her and celebrate the spring bounty!


Asparagus with Parmesan Butter
adapted from a recipe at Epicurious

• 1 bunch asparagus, ends snapped off
• 3 tablespoons unsalted butter
• 1/2 cup Parmigiano-Reggiano, grated
• leaves from 1 stalk fresh basil, chopped
• 4 cloves garlic, chopped
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon kosher salt, plus additional for salting water
• 1/8 teaspoon pepper, ground

Bring a pot of salted water to a boil over high heat. Add asparagus and cook 3 minutes. Remove and drain very well.


Meanwhile, cream together (I did this in the food processor because I'm lazy) butter, Parmigian-Reggiano, basil, garlic, lemon juice, salt and pepper. Turn broiler on high. Spread asparagus out on a broiler-safe pan and spread butter mixture over them as evenly as possible. Broil 3 minutes. Serve warm. Bon appetit!


Links to other asparagus parmesan butter noshes:

• Sauteed Asparagus with Butter and Parmesan from RecipeGirl
• Purple/Pink Asparagus with Butter & Parmesan from thepassionatecook
• Vermicelli with Butter, Parmesan, and Asparagus Tips from What Did You Eat?
• Slow Butter Braised Asparagus from Steamy Kitchen
• Creamy Orzo with Asparagus & Parmesan from Sugar & Spice by Celeste
• Asparagus with Fried Egg and Parmesan Cheese from Steamy Kitchen
• Asparagus with Garlic Butter and Parmesan from Dancing on My Table
• Asparagus Risotto from Simply Recipes
• Spring Asparagus and Pancetta Fettucine from Guilty Kitchen
• Pan Fried Asparagus with Parmesan, and Asparagus Ribbons from food52
• Rosemary & Parmesan Crusted Asparagus from eat make read

Broiled Edamame with Fennel and Lemon

Edamame with Fennel and Lemon

Last night, the vegetarian and I were able to enjoy a rare mutual night off. Rather than going out, we decided to stay in and cook together! And yesterday was one of those days where you can sense spring trying so very hard to push winter away and fly free. While spring hasn't quite settle down, my cravings for spring produce and lighter, pale green foods certainly have!

Edamame, ready for the oven

This meant, that, after having eaten lots of pastas, composed salads and tea this past (exceptionally busy) week, what I wanted last night was vegetable-based, fresh and easy to make. What I wanted was fava beans. I first encountered fava beans two summers ago when I belonged to a CSA. Never having made them before, I cooked them very simply the first time -- with garlic and oil, if I remember correctly -- and waited patiently, collecting recipes all the while, until I could have them again.


I rediscovered the recipe treasure trove last week and was most 
inspired by two recipes: Grilled Fava Bean Pods on Food & Wine and Potato Salad with Fava Beans and Fennel on Kitchen Konfidence. Of course, I live in an apartment without a grill (although we do have some outside space...) so I devised a way to "grill" using a preheated iron pan and a broiler instead.

But, you're thinking, isn't today's recipe for edamame, Lady A? So why on earth are you going on and on

Fennel et al., awaiting the Edamame

about fava beans? Because, darlings, The best laid schemes of mice and men/go oft awry. Which is to say that, spring having begun only astronomically and not meteorologically, fava beans are certainly not in season. So I defrosted the frozen edamame we received this month from Winter Sun Farms and made them instead.


Broiled Edamame with Fennel and Lemon
adapted from Food and Wine's Grilled Fava Bean Pods with Chile and Lemon

• 1 pound edamame pods, defrosted if frozen and spun dry in a salad spinner
• 2 tablespoons olive oil
• 1 bulb fennel, cored and thinly sliced
• 1 green onion, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 lemon, cut into wedges (optional)

Ozzy, looking longingly up at our dinner

Raise oven rack as high as possible, place an iron pan on rack and preheat oven (with pan inside) to 550F. Meanwhile, in a large bowl, toss edamame with olive oil. When oven is heated. remove pan and turn on broiler. Add edamame to hot pan and place under broiler. Broil 5 minutes, shaking pan occasionally.

Meanwhile, in the same bowl, mix together fennel, green onion, red pepper flakes and kosher salt. when edamame is cooked, add to bowl and toss well to combine. Serve with lemon wedges. Enjoy!

Make it a Meal: As an alternative to your standard grain, try this with some savory oatmeal, prepared like

Edamame, Fennel, Oatmeal and Wine

rice by cooking it in water with olive oil, red pepper flakes and 
kosher salt. Stir in some Bulgarian feta as well, or just have the feta later for dessert. And to drink? I recommend a clean Sauvignon Blanc (ours was from Channing Daughters, of whose Wine CSA we're proud members). Bon appetit!

Links to fennel noshes:

• Roasted Fennel from Simply Recipes
• Carrot and Fennel Soup from 101 Cookbooks
• Braised Fennel from Simply Recipes

Pepper, Bean and Cheese Arepas

Pepper, Bean and Cheese Arepas

Last night, the vegetarian and I were looking forward to venturing up to Harlem for some soul food from Melba's, but, unfortunately, they were totally booked. How disappointing! (Luckily we called first.) 


Since we had promised ourselves a culinary adventure, ordering in was certainly not an option. I decided instead to cook--something easy, tasty and interesting that we could both make together. Inspiration began with one of my favorite cooking tomes, The Best International Recipe, a collection of (very detailed) International recipes by Cook's Illustrated Magazine (who are also the exceedingly helpful and knowledgeable folks behind America's Test Kitchen. I stumbled upon the section on arepas, Venezuelan stuffed corn cakes, and quickly decided that was what we would make. Since I'd never made arepas before, I followed the recipe to the T and was thrilled by how easy and delicious they turned out. If you've only ever had mozzarepas at street fairs, you're missing out!


But one of the best things about arepas is that they're really little sandwiches that you split open like English muffins and stuff with whatever you desire. So it was with the filling that I could play around. I chose beans and cheese, a traditional Venezuelan filling called domino. But I didn't want it to be too heavy and I wanted to incorporate a little sweetness, so I added some bell peppers. Ta-da! Because I used canned beans, the filling didn't require any cooking, making this ideal for a casual weeknight meal. Enjoy!


Pepper Bean and Cheese Corn Cake Filling
(adapted from The Best International Recipe)

• 1 15-ounce can black beans, drained and rinsed
• 1 bell pepper, diced
• 4 ounces Monterey jack, shredded
• 2 tablespoons fresh cilantro, minced
• 2 green onions, thinly sliced
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/4 tablespoon Himalayan salt
• 1/4 tablespoon pepper, freshly ground
• 8 freshly made arepas

Pour beans into a large bowl. Mash well with a potato masher (with his superior arm strength, this was the

Pepper, Bean and Cheese Filling

vegetarian's job). When beans are mashed into a paste, add bell pepper, cheese, cilantro, onions, lime juice, chili powder, salt and pepper. Set aside while you make arepas. As soon as the arepas are out of the oven, pry them open using two forks and a knife and stuff each one with about 3 tablespoons of filling. The warm arepas melt the cheese beautifully. Any leftover filling can be heated for another meal.

Make it a meal: Why tie yourself down to one cuisine? Serve this with bok choy instead of a salad. To drink? I recommend beer: John John Dead Guy, to be precise. And for dessert. raspberries. Bon appetit!

Links to other bean and corn noshes:

• Black Bean, Corn and Avocado Salad from Eclectic Recipes
• Corn, Bean and Two Tomato Salad from The Perfect Pantry
• Hawaiian Barbecue Quesadillas and Black Bean Corn Salsa from Eclectic Recipes
• Arlo's Twisted Three Sisters Soup from The Perfect Pantry
• Corn Cake Bean Balls from Healthy. Happy. Life.

Roasted Rosemary Tofu

Roasted Rosemary Tofu with Salsa Verde

 So sorry for the extended silence! We just returned from an absolutely fabulous weekend in Florida (my first time!) for my cousin's wedding. We swam, went to the beach, saw alligators in the Everglades, ate hibachi, danced and enjoyed some sun and warm weather--two things we were beginning to think were just figments of our imagination.


But now we're back in New York, where it's still stubbornly winter and I see I have yet to write up the 

Tofu

recipe for the tofu variation of last week's Roasted Rosemary Cod. Enjoy!


Roasted Rosemary Tofu

• 2 tablespoons peanut oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper, freshly ground
• 1 lb. firm tofu
• 1 skewer fresh rosemary
• 2 tablespoons unsalted butter
• 1 sprig fresh thyme
• 2 tablespoons salsa verde

Cut tofu in half height-wise, wrap in a clean towel and place on a plate. On top, place a colander or bowl filled with a couple of bottles or boxes (I use a bottle of olive oil and a box of kosher salt). Press for at least an hour.

Warm a large skillet over medium-high heat. Add peanut oil. Swirl around pan. Unwrap pressed tofu and salt and pepper each side. Place tofu in pan. Pan-roast for 7 minutes. Flip over, reduce heat to medium, and add rosemary leaves, butter and thyme. Cook another 5 minutes. Remove from pan and serve with

Rosemary and Tofu

 

salsa verde.

Make it a meal: We also had this with pearl barley, spinach, and Beaujolais Nouveau. For dessert: tangerines. Bon appetit!

Links to other Rosemary Roasted Tofu noshes:

• Roasted Rosemary Pears from A Life (Time) of Cooking
• Lentil and Eggplant Pasta with Rosemary from Tofu for Two
• Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon from Kalyn's Kitchen

Roasted Rosemary Cod

Rosemary-Roasted Cod with Salsa Verde

Lately I've been wanting fish. Maybe it's the recent spate of warmer temperatures. Either way, last week, I 

Cod, Roasting in the Pan

kept thinking about cod. Cod is thick, rich, buttery and difficult to overcook. Because by itself it has a quiet flavor, I like pairing it with more pungent tastes like rosemary. Even though it grows year-round, I associate rosemary's loud flavor with winter. It marries surprisingly well with fish, so I decided to cook it with the cod, grounding the dish in winter although it's certainly on its way to spring. Just like the weather these days. Next post will be the tofu variation. Enjoy!


Roasted Rosemary Cod
(adapted from Craft of Cooking)

• 2 tablespoons peanut oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper, freshly ground
• 1 lb. skin-on cod fillet
• 1 skewer fresh rosemary
• 2 tablespoons unsalted butter
• 1 sprig fresh thyme
• 2 tablespoons salsa verde

Warm a large skillet over medium-high heat. Add 2 tablespoons peanut oil. Swirl around pan. Salt and pepper both sides of cod fillets. Place them, skin side down, in pan. Pan-roast about 7 minutes. Flip over, reduce heat to medium and add rosemary leaves, butter and thyme. Cook another 5 minutes. Remove 

Rosemary-sprinkled Cod

from pan and serve with salsa verde.

Make it a meal: We also had this with pearl barley, spinach and Beaujolais Nouveau. For dessert I had some sottocenere and we each had a tangerine. Bon appetit!

Links to other Roasted Rosemary Cod noshes:

• Bacon Wrapped Cod with Rosemary and Lemon from Culinary Disasters
• Roasted Rosemary Beets from Guilty Kitchen
• Roasted New Potatoes from Simply Recipes

Tarragon Pistachio Butter and Beer Making, Part I

Tarragon Pistachio Butter

One of our Chanukah presents this year was a beer maker which, until now, has sat patiently above our kitchen cabinets, waiting to be used. Sunday night, after spring teased us with a 60F-day on Friday (only to shoot back down to a wintry 20F over the weekend), we decided it was time. Since neither the vegetarian nor I know very much about beer or beer-making, we invited one of his best friends from college, E, over to join in the merriment. We made West Coast Pale Ale, set everything in a (mostly) empty cabinet and began the more-immediate task of making dinner.


I've been on a sweet potato kick lately and, while looking for yummy sweet potato recipes in the folder in which I keep all the recipes I've stumbled upon and plan to make, I excitedly lighted on the word "sweet". It was followed, however, not by the word "potato" but instead by "pistachio".  Ah, yes! The Sweet Pistachio Butter from 101 Cookbooks--a vegetarian "healthy recipe journal" that I cannot recommend highly enough--that I had saved as a way to use up the pistachios from my Cornish Hens (and Tofu) with 

An (almost-set) Table

Cranberry Paste. (On a side note, one of my former college roommates, Miss Julie, a San Franciscan, cooks from there incessantly and was actually the one who first turned me on to the site.) Heidi made her Pistachio Butter for crepes but I, with my waning sweet tooth, wanted something more savory, to serve atop a protein. I stared for a while at the picture of Heidi's brilliantly green butter and decided to replace the sweetener with an herb. What herb? Something light, with a sweet taste and a loud flavor--tarragon! I often think of tarragon with chicken, but instead I paired it with Salmon Roasted with Herbs (from How to Cook Everything) for E and me and Tofu Roasted with Herbs for the vegetarian. The tarragon created just the right amount of sweetness to balance out the flavor of the pistachios and paired beautifully with the richness of the salmon. It also matched quite nicely with the delicate flavor of the tofu, I was told. And, to satisfy this sweet potato obsession, we had Roasted Yam Puree with Brown Butter--decadent and delightful. There was also a Cherry Tomato-Caper Salad and Hummus with Capers. And, while I would 
recommend a Viognier as a wine-pairing, we stayed on our beer theme and instead 
had Long Haul Session Ale with the Hummus and Morimoto Soba Ale with the Salmon, Tofu and Tarragon 
Pistachio Butter. I highly recommend both, especially the Morimoto. Enjoy!


Tarragon Pistachio Butter

• 

  Salmon and Tofu

  1 cup almonds
• 1 cup pistachios, shelled and crushed
• 1 bunch fresh tarragon leaves
• 1/2 cup water, hot (from the tap is fine)
• 3 cloves garlic
• 2 pinches Hawaiian salt

First peel almonds: pour boiling water into a small bowl and add almonds. Allow to sit at least 1 minute, then remove them one at a time (go for those whose peels are the most shriveled first) and peel, rub, whatever to remove.

Place peeled almonds into food processor along with pistachios, tarragon, hot water and garlic. Pulse until all one consistency (add more water if you'd like it to be wetter), then add salt and pulse once or twice more to incorporate. Serve, atop salmon, tofu or whatever you'd like. Makes more than enough for 3 people's dinner. Enjoy!

Links to other tarragon pistachio butter noshes:

• Baked Peas with Tarragon, Yogurt, and Pistachios from 101 Cookbooks
• Tarragon Chicken Thighs with Buttered Leeks from Winter Skies, Kitchen Aglow