Vietnamese Summer Rolls

I made this more than a couple of weeks ago and have only now found the time/inclination to put this up. These rolls taste like a warm summer day in an orchard - if that taste could be in a roll.

I saw a recipe for summer rolls in one of my favourite blogs and finally got around to making it.




Recipe

1 cup of fresh basil
1 cup of fresh mint
1 inch piece of ginger cut into thin juliennes
2 small carrots cut into juliennes
one small head of lettuce
2 oz of thin rice vermicelli ( soaked in hot water according to package instructions)
about 10 sprigs of cilantro/coriander leaves
rice paper wraps (available in any Asian store)


Prepare all the ingredients and put them out in a plate. Warm some water and pour it into a shallow pan where you can dip your rice paper wraps. Dip the wrap, make sure all of it is under water for a few seconds and place on a clean dry surface. Add a few lettuce leaves that have been roughly torn into large chunks. Add a few basil leaves, a few mint leaves, some carrot, a spring of coriander, some ginger. Place all of these in one end of the wrap. Add a little cooked vermicelli. Make a roll by tucking the sides under the vegetables and make a wrap. Veggie belly has lovely pictures illustrating how to do this.

And that's it. I am going to make them all the time. To store , make ahead,put on a plate, cover with a damp towelette, wrap with plastic and cool in fridge.



Serve with your choice of dipping sauces.

Oven Roasted Cherry Tomatoes

It is tomato season everywhere. In my patio, in the farmers market, in the blog world. Everywhere I look I see tomatoes. So what do you do when you find two pints of cherry tomatoes in the local farmers market for the unbelievable price of a dollar? Having seen this post by the smitten kitchen I had to follow suit.

To answer my earlier question -



Slice them up. Drizzle them with olive oil, salt, pepper and basil.



Roast them slowly in a low heat oven. 250 F for two hours is what I did. I might actually stop a little earlier next time.



And bottle them with some olive oil and be prepared to used these little packets of flavour in everything.

Baingan Bharta

Eggplant is one my favourite vegetables, which is ironic since I spent most of my childhood hiding the eggplant on my plate under cups. Every cuisine I can think of has one kick ass eggplant dish. Indian cuisine has many delicious recipes using eggplant-
- bagara baingan
- yennai kathrikai
- baigan bhartha
- dahi baingan
to name a few popular indian dishes made from this versatile vegetable.

Today I made baingan bhartha. It is a simple dish which showcases the flavour of this eggplant perfectly.

Ingredients

2 large eggplants
2 small onions (chopped fine)
2 roma size tomato (chopped fine) - I used a about 2/3 of a can of drained diced tomatoes since I was out of fresh tomatoes
4 to 5 small green chillies (chopped fine)
ginger garlic paste - 1 tbsp
5 cloves garlic chopped fine
cumin seeds - 1tsp
coriander powder 1 tbsp
turmeric powder 1/2 tsp

The eggplant is cooked over a flame until the skin is burnt. This gives the flesh of the eggplant a smokey flavour that is just incredible. This dish can also be made by broiling the eggplants in an oven. When I did not have a flame to work with ( in my previous life in an apartment that is how I made my bhartha). But it is not the same.

After burning the skin all over the eggplant will be all mushy. Transfer this to a container or bag and seal it. I used a glass dish that has a tight cover. Leave it alone for 15 minutes or so. The moisture and steam in a closed container helps to loosen the skin of the eggplant. Peel the skin off and cut the eggplant into chunks. Then take a fork and mash the mixture. If some portions feel a little uncooked you could stick it in the microwave for a while.

Today my eggplant was perfectly done and smelt unbelievably good.

In a hot pan add a little oil and add the cumin seeds. As the begin to brown add the turmeric and the chopped onion, garlic and green chillies. Cook this until the onion is translucent.

Add the tomatoes and stir. Cook this mixture for another 4 to 5 minutes on a medium flame so the tomato gets cooked and incorporated with the rest.

Add the eggplant pulp and mix and mash with a flat ladle. Add the coriander powder. Cook this mixture until everything is incorporated and the mixture begins to brown slightly.

The bhartha is done. Top with finely chopped coriander.

I ate my bhartha with plain dal and rice.

Enjoy!

Garden Update

I saw my first flower today so I thought I would put up a few pictures as an update. I have so many vegetables and as a result a lot of greens in my garden. So I am very excited about having a few flowers there to liven things up.

First things first, my first sunflower!!!



I also picked a few squash flowers which have been the only colour in my garden so far. (And when I say garden I of course mean my little patio full of pots.)




My tomatoes also seem to be making good progress








I have two tomato plants this year. I am hoping for at least a few harvests.
Also looking forward to some action in my eggplant and pepper plants.(Fingers crossed).

Spanish Rice

When I came back from my two week vacation and opened the fridge, I was blown away. In place of a fridge overflowing with vegetables, fruits, breads, leftovers and nearly empty jars of pickles, jams, peanut butter, spice pastes etc etc, I was looking at a newly cleaned spartan fridge with just the basics stocked neatly in the right compartments.

The reason??? My husband had decided to cook through all the produce that I had left behind in stead of buying more food. He had made simple meals with what was in the fridge and just that. No rushing out to just buy parsley or right type of cucumber. He come home, opened the fridge looked at what was there and planned his meal accordingly. The simplicity of that blew me away. And I should add that my husband is NOT an indifferent eater. As much as I envy those who do not spend hours obsessing about food, I could not have easily adjusted to being married somebody like that.

And so I decided that is what I will do too.I will just plan my meals according to what my pantry has. No rushing out to buy last minute ingredients. If I really want to make a certain dish I will make space for it when I shop next and not go shopping now. I am hoping this will reduce waste, ensure we eat fresh and will also give me a reason to cook with what I have and find ways to make it taste good for me.

All that said I had picked up a bunch of poblano peppers, some bell peppers last time I was in the store. So I decided on a simple Mexican vegetarian meal . Stuffed poblano peppers, a vegetarian fajita with bell peppers and mushrooms, spanish rice and beans.

I was very happy with all the dishes but what I really loved was how my spanish rice turned out. So that is what I am going to share here.

Spanish Rice (I altered this recipe to suit what I had)

1 cup rice
1 small onion cut fine
2 cloves garlic minced fine
1/2 green bell pepper cut fine
4 small green chillies
1/2 tsp chilli powder ( this depends a lot on how spicy your chilli powder is and how you like your rice. So adjust to taste)
1 tsp sugar ( again this depends on what tomatoes you use)
2 tomatoes ( I used Roma)
1 tsp cumin powder
salt to taste
Olive oil to cook it all.

Add olive oil to pan and heat on a medium heat. Add the garlic and onion and cook. After a minute add bell pepper and mix. Cook this mixture for a few minutes until the onion is translucent. Wash the rice, drain and add the rise to the pan. Stir to mix so that all your rice is coated with the oil. Cook this mixture for around 5 minutes until your rice starts turning slightly brown

While the rice is cooking, put the two tomatoes and the green chillies in a food processor and pulse until you get a chunky smoothie like mixture. Add this mixture in parts to the rise. Add the first part and then mix to incorporate. While the rice is absorbing the tomato add salt , sugar cumin powder. Do not add the chilli powder yet. Wait till you have an idea of how spicy the green chillies will make your rice before adding the chilli powder.

Add the rest and stir to incorporate. After the rice has absorbed all the liquid from the tomatoes start adding broth or water. Add liquid is small parts about 1/2 to 3/4 cup and wait till the liquid is absorbed before adding more. At this point you can also add the chilli powder after a tasting.

When the rice is cooked, let it rest for a few minutes and fluff with a fork. I have always made spanish rice with canned tomatoes (most recipes online also ask for canned tomatoes), but I have never been this happy with the results. Which is why in place of posting the stuffed poblanos I decided to write about my star for the evening - the humble Spanish Rice.



Edited to Add

I wanted to add pictures of the full spread...

Vegetarian Bibim Bap

I have a rather big soft spot for Asian cooking. I was over the moon when an Asian grocery store opened in the neighborhood. To my husband's amusement and then frustration I would walk up and down the aisles ogling the condiments, pickles and vegetables.

Being a vegetarian it is rather hard to explore other cuisines that is of course if you live outside the new jersey, new york area. I discovered Bibim Bap for the first time in the Korean street in NYC. I was instantly in love. And after many months of thinking that I want to make this at home I finally got around to it last Friday.

My Bimbim Bap had mushrooms (white mushrooms and dried Shitake), soy bean sprouts, spinach, Bok Choy served with rice and a fried egg on top. You could use any mix of vegetables for Bibim Bap. I also picked up a packet of Gojuchang from the Asian store.

Soy Bean Sprouts ( recipe taken from here)

Wash soy bean sprouts thoroughly. Add the bean sprouts , a cup and half of water, a little salt to a pot. Cover and cook for 15 minutes. After 15 minutes drain the sprouts, and add a little soy sauce, sesame oil and toasted sesame seeds and set aside. Check in between to make sure that there is enough water.


Spinach (recipe taken from here)

Wash spinach thoroughly. Add to boiling water and cook for 2 minutes. Drain, squeeze gently to remove a little of the excess water. Add soy sauce, sesame oil and toasted sesame seeds and set apart.


Ginger garlic Bok Choy ( recipe taken from here)

3 to 4 heads of Bok Choy chopped to large bite size pieces
2 cloves garlic grated fine
1 tsp finely grated ginger
soy sauce to taste
1 1/2 tsp sesame oil
toasted sesame seeds
1 1/2 tsp rice vinegar

In a hot pan add 1/2 cup water and add the ginger and garlic. Cook while stirring for 3 minutes. Throw in the Bok Choy. Cover and cook for 5 to 6 minutes. Remove the cover and drain water in case there is too much water. Add the soy sauce, rice vinegar, sesame oil and toasted sesame seeds and stir to coat and set aside.



Mushrooms (recipe take from here)

You can use dried or fresh mushrooms. If using dried mushrooms first rehydrate them in boiling water. Slice the mushrooms thinly. Heat some vegetable oil in pan. Add the mushrooms and saute. In case of fresh mushrooms cook them till they stop oozing water. Cook on a medium flame and make sure you don't burn the mushrooms. Add a little sugar and soy sauce to the mushrooms and cook for one more minute. Remove from heat and set aside.

Shitake Mushroom


Button Mushrooms


Carrots

Julienne carrots. Add to pan with a tiny amount of oil and cook for 30 seconds to 1 minute. Remove from pan and set aside.


Assemble the Bibim Bap in a plate. Traditionally Bibim Bap is served in a Dolsot which is just a heated dish where the food continues to cook just a little bit. I did not have these so I served the dish on plates. Put rice down and surround with all the vegetables.

Add a fried egg of top and serve with soy sauce, Gojuchang and sesame oil . Enjoy.


The joy of this dish is you can adjust it to taste and add any vegetables you want. Next time I also want to add Kosari which was delicious at the restaurant.

Tomato Basil Bread

I wanted a perfect bread for a grilled cheese. What is better than a tomato basil bread.
I tried out this recipe since it called for diced tomatoes in place of paste or juice.

3 - 4 cups bread flour
3/4 cup diced tomatoes
3/4 cup basil leaves
2 tsp salt
2 -3 tbsp sugar (based on your taste)
2 tbsp olive oil
2 1/2 tsp of yeast ( around one packet )

Cut the basil into ribbons. For ease stack up the leaves and use scissors to cut the strips.

Mix the water and one tsp of water and warm in microwave for 15 seconds. Add the yeast and mix. Set aside for 5 - 6 minutes and watch for the yeast to get all bubbly.

Mix 3 cups flour, salt, diced tomato, rest of the sugar. Add the oil and the yeast to the mixture. Start kneading the flour while adding the rest of the flour gradually. Add the basil to the mixture and continue to knead. Do not add more flour then is necessary to get a smooth dough. If the dough is too unmanageable, one thing that is very handy is to cover the dough and step away for 10 minutes.

Set the dough aside in a warm place and let it rise till it doubles (about an hour). Punch the dough down. Shape it into two rounds. Place on an oiled cookie sheet and cover with a towel. Let it rise for another 45 minutes.

I baked these at a 350 F oven for 25 minutes. I added a boiling pan of water in the bottom. Next time I think I will form it into a single loaf and bake at 450 F for about 25 minutes. This was a soft bread which is nice for cheese sandwiches but next time I am going to aim for some crust.

The tomato flavour in the bread was lovely but the basil was not where where I wanted it. Maybe the tomato was too powerful. Next time I will try with more basil and less tomato.

I will leave you with a picture of my breakfast with two slices of tomato toast. Egg white cheese omelet, steamed vegetables and toast. It was just too early in the day for a grilled cheese.