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April 21, 2014
by Miz Chef 2 Comments

Sorghum Stir-Fry

When I step back momentarily from my hectic life, I realize that I’ve packed so much into my days, weeks, and months that lose control of what’s happening. I lose my grip on the reins and things just go all cray-cray.

Sorghum Stir-Fry

And it’s because of this cray-cray-ness that it’s been such a struggle for me lately to blog regularly. I keep vowing that I will get back on track—and I always mean it—but I succumb to the insanity again and again.

Sorghum

One of the consequences is that I haven’t been able to cook much. I mean, I cook to test recipes or photograph for my cookbooks, but not simply for the pleasure of it. So, I have all these products in my pantry that have been just sitting there, particularly grains. But last weekend, I was determined to pull something out of the pantry and use it. It turned out to be sorghum.

Sorghum is a great gluten-free grain to have as a substitute for rice. It has a firm, meaty texture and it’s difficult to overcook. It can tend to be dry, but paired with the right ingredients, it works really well for an alternative grain fix. I prepared it on its own, then added it to a stir-fry in place of rice and the result was excellent. Now, I chose to use some cooked veggies that I had in the refrigerator, but you can use whatever vegetables you want. If you don’t pre-cook them, then make sure you stir-fry them until tender before adding the beans.

Sorghum Stir-Fry

½ cup sorghum
1 tablespoon coconut or other cooking oil
2 teaspoons sesame oil
½ small onion, sliced
2 large garlic cloves, sliced
1½ cups chopped roasted squash
1 small cooked Japanese yam, peeled and diced
½ cup chopped roasted eggplant
1 (15-oz) can white beans
1 cup frozen peas, thawed
2 tablespoon soy sauce

Bring 1¼ cups water to a boil. Add sorghum; lower the heat, cover, and cook for about 20-25 minutes, or until sorghum is tender but firm. If water is absorbed but sorghum still seems hard, add a little more water and keep cooking until tender.

Heat coconut oil and 1 teaspoon sesame oil in a wok or large frying pan. Add onion and garlic and sauté until softened. Add squash, yam, and eggplant and stir-fry for 5 minutes. Add beans and peas; mix in well.

Add soy sauce and remaining sesame oil and stir in. Add sorghum and mix well. Cook for 5 minutes. Add salt if desired.

Makes 4 big servings.

April 6, 2014
by Miz Chef 3 Comments

Apple Corn Muffins

You know me—always picking up some odd thing or another in the plethora of ethnic markets throughout New York City.

This time, it was canned apples in sugar syrup from my favorite Indian market in Jackson Heights, Queens. Normally, I don’t buy canned fruit, much less anything in sugar syrup. But it just caught my attention on the shelf and I was curious about what they tasted like and what their appeal was. So, I bought a can.

Okay, now I know that it states right there on the can that they’re packed in sugar syrup. But I was not prepared for the cloying sweetness that almost put me into a diabetic coma. Yowza.

So, this is what I did. I drained the apples from the syrup and threw together a quick cornbread mix and made muffins. I found that the cornbread balanced out some of that sweetness. Keep the syrup for another recipe (for example, poke holes in a cake and pour the syrup over the top, or strain it and use it for a cocktail).

Here’s my recipe. It’s really easy and quick and a great way to use those canned apples that everyone has lying around. I mean, don’t you have them in your pantry?

Do not add sugar to the cornbread mix—it will make the muffins over-the-top sweet. Let me know what you think. Enjoy!

Apple Corn Muffins

1 cup fine cornmeal
¼ cup whole wheat flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch salt ¼ cup milk
1 egg
1 container apples in syrup, drained

Preheat oven to 350 degrees F. Grease a 6-cup muffin tin.

In a medium bowl, combine cornmeal, flour, cinnamon, nutmeg, and salt. Whisk together.

Add milk and egg and whisk in. Fold in apples just until all apples incorporated.

Divide batter into cups of muffin tin.

Bake for about 30 minutes, or until golden brown. Remove from oven and let cool 10 minutes; turn out onto wire rack.

Makes 6 muffins.

March 30, 2014
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Warm Black-eyed Pea-Spinach Wheat Berry Salad

It’s been a kooky few months for me. I’ve been really busy cooking and photographing my food for volume two of my revised cookbook, now called Vegetarian Italian: Traditions. The Kindle version of volume one is currently on Amazon, and I’m waiting for the print version to be available.

The thing is, all other cooking has been put on the back burner (no pun intended). I’ve even put off photographing dishes for my next cookbook, just to get volume two of Vegetarian Italian done.

Well, I’m almost there. I actually have one dish left to photograph, and this weekend, I found myself able to cook a little for the fun of it—something I haven’t done in a very long time.

I had some cooked wheatberries in the freezer, left over from a batch I had made a couple of months ago, as well as some black-eyed peas, and decided to use them.

A wheat berry is the entire wheat kernel (except for the hull)–meaning, it has its bran, germ, and endosperm intact. That makes them healthy whole grains. There are several varieties: winter and spring, hard and soft, red and white. Soft wheat is considered to have higher protein and, thus, less gluten. So, if you have wheat sensitivities (as opposed to Celiac disease) and want to use wheat berries, you’re better off using soft wheat.

In the end, I wanted to do something simple but tasty, and this is what I came up with. I hope you like it.

Warm Black-eyed Pea-Spinach Wheat Berry Salad

2 teaspoons olive oil
2 cloves garlic, minced 3 cups cooked wheat berries
½ teaspoon paprika
6 plum tomatoes, chopped
2 cups cooked, chopped spinach
1 ½ cups cooked black-eyed peas
1 cup peas
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon walnut oil

Heat the oil in a wide pan; add the garlic and sauté until fragrant, about one minute.

Sprinkle in the paprika, then immediately add the tomatoes. Stir and sauté 2 or 3 minutes.

Stir in the spinach, black-eyed peas, and peas and sauté another 3 minutes.

Add the wheat berries and peas, mix and continue cooking until heated through. Season with salt and pepper; adjust to your taste.

Transfer to a serving bowl; drizzle walnut oil over the top.

Makes 6 servings.

March 16, 2014
by Miz Chef 2 Comments

Gorgeously Green Pasta Salad

So, tomorrow is St. Patrick’s Day and green is the official black for that holiday. The food world, too, suddenly turns green. We see green bagels, green cake, and even green beer. But if all of that turns you green, here’s a recipe that keeps that particular tradition going but is a lot better for you and is gorgeously green naturally.

Happy St. Patrick’s Day, and may the Luck o’ the Irish be with you!

Gorgeously Green Pasta Salad

This pasta salad is open to many variations—you can add anything you want, as long as it’s green! It has several components to it, but if you’re willing to spend a little time on it, the result will truly be gorgeous, not to mention delicious. Aside from the broccoli florets, I split the string beans in half, used only the green part of the zucchini, and garnished it with zucchini curls.

1 medium head broccoli
1 tablespoon olive oil
1 medium onion, small dice
1/2 teaspoon salt plus more
2 small zucchini, diced small
2 ½ cups cut string beans
2 cups peas (if frozen, thawed)
1 lb short pasta
½ lb arugula
¼ lb watercress
1 cup sliced scallions (white part only), divided
3 cloves garlic
1 teaspoon sea salt
Freshly ground black pepper
1 medium green bell pepper, diced small
½ cup chopped parsley

Garnish: zucchini, scallion greens, broccoli florets

1. Cut the broccoli into florets. Set aside as many “pretty” florets (they should be similarly sized). Chop the remaining florets, stems, and pieces. Blanch and shock the florets. Cook the remaining broccoli until crisp-tender; drain well.

To blanch and shock: Bring a pot of salted water to a boil. Set a bowl of ice water on the counter. Add the broccoli florets to the boiling water and cook for a minute or 2, until broccoli is slightly tender. With a slotted spoon, transfer the broccoli to the ice water to stop the cooking. When cool, transfer to a bowl and set aside.

2. Heat 2 teaspoons of the oil in a medium skillet; add the onion and salt, and sweat (cook over medium-low heat, stirring frequently, until soft and translucent. Do not brown.)

3. Zucchini: Saute in 2 teaspoons just until tender. Transfer to a bowl; let cool.

4. String beans: Bring pot of salted water to a boil; add string beans and cook just until tender. Transfer to the ice water and let cool. Transfer to a bowl. Set aside ½ cup.

5. Peas: If fresh, cook in boiling water until just tender. If frozen, boil briefly. Drain well.

6. Bring a large pot of salted water to a boil; add the pasta and cook until al dente. Drain well and let cool.

7. Meanwhile, make the sauce. In a food processor or blender, combine the arugula, watercress, ½ cup string beans that were set aside, ½ cup scallions, garlic, salt and pepper. With the machine processing, slowly add the extra-virgin olive oil until a sauce forms.

8. When pasta has cooled but is still slightly warm, add the sauce and mix well. Add the green pepper, the chopped broccoli, onion, cooked zucchini, peas, remaining string beans, and remaining scallions. Mix well. Blend in parsley. Taste and adjust for seasoning. Add whatever herbs or spices you like.

Makes 14 servings.

February 24, 2014
by Miz Chef 1 Comment

Chocolate Cake with Avocado Mousse

This week, I wanted to offer my recipe for Chocolate Cake with Avocado Mousse. It received raves when I made it and I’m finally getting around to posting it.

The first ingredients is a chocolate sheet cake. You can certainly make it from scratch, but if you’re pressed for time, you can go and buy one from the store.

Rich chocolate cake paired with a zesty avocado mousse makes a luscious sweet-tart flavor combo. The white chocolate chips give it a gratifying chewy element without competing with the cake. Besides, with antioxidants in chocolate and omega-3 fatty acids in avocado, who can argue that this is a decadent dessert with health benefits? And it’s vegan!

Chocolate Cake with Avocado Mousse

1 chocolate sheet cake (9×13”)
2 Haas avocados
1/4 cup lime juice
1 teaspoon vanilla extract
1 tablespoon honey
1 tablespoon citrus zest (orange, lemon, lime or a combo)
1 teaspoon maple crystals
1/3 cup white chocolate chips

1. Trim off about 1 inch from each end of the cake. Split the cake in half, lift off the top half, and set aside.

2. Combine avocados, lime juice, vanilla, honey, citrus zest, and maple crystals in a food processor and process until completely smooth. (Stop the machine and push down the mixture with a rubber spatula, if necessary.)

3. Spread the avocado mixture evenly over the bottom half of the cake. Sprinkle the chips evenly over the avocado. Replace the top half of the cake.

4. Cut into 12 squares, or use a 2 1/2-inch ring mold to cut out circles. Serve as is or sprinkle powdered sugar over the top.

Makes 12.

February 17, 2014
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Orange-Flavored Yerba Mate

I was in a supermarket in Jackson Heights, Queens, that carries a multitude of Latin American products, and as I often do, I chose a product that I’ve never seen before to purchase and try. This time it was orange-flavored yerba mate. (Actually, I picked up two new products—the other one being lucuma flour, but I’ll leave that for another blog).

For those of you who are not familiar with yerba mate, it’s an herb that when steeped makes an invigorating tea. It’s popular in numerous South American countries and is the national drink of Argentina.

The traditional way to drink yerba mate is to prepare it in a hollowed-out gourd and sip it through a bombilla, a special straw, often made of silver, designed so that it filters out the leaves and twigs. The biggest benefit of yerba mate is that it’s an energy booster. Some say that it’s just as effective at invigorating the body as coffee; others say that it falls somewhere between tea and coffee. It contains antioxidants, and it’s been said that it also helps with weight loss. Like anything else, it has its detractors, too, but the Mayo Clinic recommends that it’s generally safe to enjoy yerba mate in moderation.

Yerba mate with Argentinian mate gourd

The gourd itself is called a mate or guampa, depending on where you are in South America. Traditionally, tomando mate (drinking mate) with friends or guests involves a ritual of sharing out of one of these gourds. The gourds themselves require curing, like seasoning a cast iron pan. The ritual is a symbol of hospitality, and is reminiscent of a Japanese tea ceremony. (For more information about the history of yerba mate, the drinking ritual, and how to “season” a gourd, this site is pretty good. Note that I’m not endorsing this particular brand, only its information!) The one in the photo here was brought to me by my brother when he returned from a “back to my roots” trip to Buenos Aires, where he was born and spent the first few years of his life. Lovely, isn’t it? In fact, these gourds can be works of art, and antique versions can go for quite a bit of money (I’ve seen up to $300 for ornate examples).

Bombilla

Yerba mate has been available here in the U.S. for some time. I first tried it about 10 years ago. But, until now, I have never seen flavored yerba mate. I came to learn that in South America, yerba mate is often flavored with citrus, mint, or other flavors. Yerba mate has a strong flavor, herbal (duh) and a bit grassy, and I find it slightly bitter, so I’ve never been a huge fan. I was curious to see if the addition of orange would improve the taste for me.

Yes, it did. I found that the citrusy flavor, along with some honey, actually made it a pleasant drink to have. I made sure to have it in the afternoon and it got me through a very busy day.

If you’d like to give yerba mate a try:

Place some yerba mate in a tea ball or filter basket (same amount as you would use for any other tea). Heat some water, but don’t boil it—supposedly, boiling water makes it bitter. Pour over the yerba mate and let it steep for about 5 minutes. Add honey or anything else you like to use in tea. Then, enjoy!

If you’re fortunate enough to have a mate, steep the tea right in the gourd and sip through the bombilla. And don’t forget to share.

February 4, 2014
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Limoncello Sunrise

This was a particularly difficult month and week for me, so I decided that this week’s recipe should be a cocktail. I had quite a few cocktails and glasses of wine this month to get me through, but this one turned out nicer than I had expected. I used homemade limoncello, but any brand that you get from the store will do.

It’s a bit on the sweet side, so give it a taste. If you want to tone down the sweetness, add a little less o.j. and/or a bit more rum. It’s called “sunrise” because it looks like one of those types of drinks that are reminiscent of…well, sunrises. Little umbrella optional. :- ) Enjoy!

Limoncello Sunrise

1 ounce limoncello
1 ounce rum
4 ounces freshly squeezed orange juice (~2 juicing oranges)
1 tablespoon grenadine or strawberry syrup
1 orange slice
¼ cup crushed ice or 1 or 2 cubes

Place ice in a tall glass. Add the limoncello, rum, and orange juice and mix. Pour in the grenadine or syrup and let it settle at the bottom. Garnish the glass with the orange.

Makes 1 cocktail.

January 19, 2014
by Miz Chef 2 Comments

Mixed Dal Soup

I picked up some mixed dal at an Indian store in Jackson Heights and since the weather was about to take a turn for the worse, I decided to make mixed dal soup. Mixed dal is a mixture of different split lentils and they make delicious meals. They’re also packed with protein, and with a few greens thrown in, you’ve got a complete, filling, satisfying meal. Toasting the caraway seeds gives the soup a great, complex flavor. And it was just right on a rainy, dreary day. So here’s my version of mixed dal soup.

Mixed Dal Soup

2 tablespoon olive oil
1 small onion, diced small
1 medium carrot, diced small
1 celery rib, finely chopped
¼ lb. sweet potato, diced small
½ teaspoon kosher salt
1 cup mixed dal
1 tablespoon caraway seeds, toasted (optional)
1 teaspoon ground fennel seeds
1 teaspoon garlic salt
freshly ground black pepper
½ lb. bok choy (green tops only), chopped

1. Heat the oil in a medium-large pot. Add the onion, carrot, celery, sweet potato, and kosher salt and sauté 5 minutes, or until vegetables have softened and onions are translucent.

2. Add the dal, caraway seeds, fennel, garlic salt, pepper, and 4 cups water; mix well. Bring to a boil; lower the heat and cook, partially covered, until the dal are completely soft and disintegrating, about 1 to 1 ½ hours. Stir occasionally.

3. Add the bok choy and continue cooking a few more minutes until the greens have softened.

4. Taste the soup for seasoning; adjust as desired. Serve hot.

Makes about 6 servings.

January 12, 2014
by Miz Chef Leave a comment

Cassava Bread

I’m always finding new products to try, and this week, it was cassava bread.

Prior to buying this product, I had seen, and even made, bread made out of cassava, but it was not what is known on the market as “cassava bread.” This particular bread—a typical product in the Dominican Republic—is dry, flat, and cracker-like. It’s quite plain and meant to be eaten as an accompaniment to meats and stews. (What’s funny is that the store where I bought it had it stacked on a shelf in the produce aisle. Um, sure. You know, plantains, potatoes, and cassava bread all go together, right?)

I asked a Dominican friend at work about it when I brought back from the store during my lunch breadk. She warned me that it’s very plain, and she was right. The texture was dry and hard, and the flavor (if it can be called that) is that of saltless toast. But that makes sense. When eating a spicy stew or sauce-covered meat, this bread is probably just right as a counter balance. I tried mine with tomatoes and olive oil, like a bruschetta. It wasn’t bad. It probably does better when left to soak up stew juices, though.

Photo: Melissa’s Produce

Cassava, by the way, also goes by the names yuca, manioc, and tapioca. It’s a staple food for South America, the Caribbean, Southeast Asia, and Africa, and it can be used fresh (i.e., the root) or as a flour (sometimes called tapioca starch). It’s a creamy white root, very starchy, and pretty bland. But it cooks up like a potato and is extremely versatile. It’s not the prettiest root in town, but it’s filling and is a great vehicle for all kinds of flavors. And it’s gluten free!

And, yes, it’s the same tapioca they use to make tapioca pearls from. That’s what you need for pudding and bubble tea. 🙂

Have you ever eaten cassava bread? How did/do you eat it? I love to learn about how ethnic foods are eaten, so please share.

December 29, 2013
by Miz Chef Leave a comment

New Year’s Dish for Luck: Black-Eyed Peas & Quinoa

This is my last post of 2013. It was a head-spinning year for me, and my calendar looks like one big ink blot from all the markings. I attended and participated in many culinary events, including “An Evening with Dorie Greenspan” and “An Evening with Mollie Katzen and Sara Moulton,” thanks to the New York Women’s Culinary Alliance (NYWCA). I had the pleasure of cooking something out of their cookbooks for everyone to enjoy at the events.

I volunteered at the Food Network Food & Wine Festival, where I had the honor of working with Rick Bayless at Bobby Flay’s “Tacos & Tequila” event. For Women Chefs & Restaurateurs, I was on a panel about media skills for chefs. I also attended FoodBlogSouth in Birmingham in January, went on a tour of Jacques Torres’ chocolate factory in Manhattan with Jacques himself, and attended many other fun events throughout the year.

Also this year, I took on the role of copyeditor for the NYWCA member newsletter, and I am involved with the NYWCA’s fundraising raffle taking place on February 3, “An Evening with Mollie O’Neill.” Proceeds of the raffle will go to GEMS (Girls Educational and Mentoring Service) for young women 12–24 who have experienced sexual exploitation and abuse; Spoons Across America; WISCAH—Chef Training Program; and FamilyCook Productions—Teen Battle Chef Program. Prizes include: $1,000 OXO Gift Certificate; Wine-Pairing Dinner & Hotel for Two ($600 value); Cuisinart Elite Collection Package ($600 value); and Dinner for 8 at Murray’s Cheese Bar ($500 value). If you’re interested in attending the event and/or purchasing raffle tickets, just contact me via the form below and I’ll hook you up.

Now, onto food.

Around the world, different people have their own traditions and rituals for ringing in the New Year. And food always plays a part.

For example, in Japan, it is customary to eat soba noodles during the New Year’s celebration to ensure a long life. In many Latin American countries, as well as Spain, 12 grapes are eaten—1 for each month—and it is hoped that the grapes are sweet as a harbinger of a sweet year ahead. In many countries, legumes are popular for New Year’s because they swell when cooked, symbolizing increased financial prosperity. Lentils, particularly, are used in Italy and Brazil.

In the United States, black-eyed peas are popular (the musical group and the legume) and Hoppin’ John is a staple New Year’s dish in the South. I made my own black-eyed peas dish incorporating the healthy grain quinoa. And to make it more festive, I used red quinoa. So, here’s the recipe for my New Year’s Red Quinoa and Black-Eyed Peas Salad. Enjoy.

Happy New Year, everyone! Have a fun, safe time, and may 2014 bring you joy and happiness.

New Year’s Red Quinoa and Black-Eyed Peas Salad

1 1/2 cups red or white quinoa, rinsed
2 3/4 cups vegetable stock
2 cups cooked black-eyed peas
1 1/2 cups chopped bell peppers, mixed colors
5 scallions, thinly sliced
1 Haas avocado, cut into small dice
1/4 finely chopped fresh Italian parsley

Dressing:
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp flavored mustard
salt and pepper to taste

1. Cook the quinoa in the vegetable stock until liquid has been absorbed and grains are tender. Transfer to a large bowl and let cool.

2. When quinoa has cooled, add remaining ingredients (except dressing).

3. Whisk together the dressing ingredients and pour over salad. Mix well and adjust seasoning as desired. If it’s dry, add more oil a little at a time and mix well.

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