Spring Pea Falafel

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khodahafez, taabestaan

a couple of weeks ago i scrambled to make the best of the end of summer produce. although i’ll have loads of mushrooms and squash and beets to look forward to, i’ll miss being able to easily make fresh renditions of these:

this was deeelicious!
spring pea falafel with marinated radishes and minted yogurt

the peanut sauce was too thick
grilled beef sates with peanut sauce and jasmine rice

fresh mozzarella and salami! oh joy!
antipasti salad

too flavorless
corn and jalapeno muffins

not too sweet
watermelon-ginger lemonade

here’s the recipe for the falafel:

1/2 cup dried yellow split peas
1 1/2 cups frozen peas, thawed
1/2 cup chopped onion
1 T flour
2 T chopped parsley
2 garlic cloves, chopped
1 t ground coriander
1 t ground cumin
1/2 t baking powder
1/4 t cayenne pepper
1 T fresh lemon juice
1 t salt
3 T olive oil

1. working in two batches, grind the split peas to a powder in a spice grinder. in a food processor, pulse the thawed peas a few times. add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice and salt and process until thoroughly combined. form the mixture into 12 falafel patties. refrigerate until firm.

2. in a large nonstick skillet, heat the olive oil. add the falafel patties in two batches and cook over moderately high heat until browned, crisp and heated through, about 3 minutes per side.

3. serve the falafel with flatbreads, yogurt, sliced red onions, fresh herbs, and marinated radishes.

Nasi Goreng

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i cooked this nasi goreng a few weeks ago, one of my favorite dishes that i’ve ever made. popular in indonesia and malaysia, this fried rice is easy to make, and best of all, delicious. don’t be put off by the long ingredient list – the results are well worth it.

Nasi goreng and simmered snow peas with mushrooms

recipe:

2 1/2 cups jasmine rice
2 cups chicken broth
vegetable oil, for deep-frying
1/2 package krupuk (indonesian shrimp crackers)
1/2 cup thinly sliced shallots
2 garlic cloves, finely chopped
1 lb skinless chicken breast, cut into 3/4-inch pieces
1 lb shrimp, peeled
2 fresh thai red chiles, seeded and minced
1 t salt
4 T ketjap manis (indonesian sweet soy sauce)
1 T fish sauce (nuoc nam)
3 green onions, thinly sliced
sliced cucumber and wedges of hard-boiled egg for garnish

1. rinse rice and drain well. bring rice, 1 1/2 cups chicken broth, and enough water to cover rice by 3/4 inch to a boil in a heavy saucepan. cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. remove pan from heat and let rice stand, covered, 5 minutes. transfer to a large bowl and cool to room temperature. chill rice, covered, for a few hours.

2. heat vegetable oil for deep-frying in a large pot until very hot. drop a few krupuk into oil and fry until they float to the surface and curl up, about 15 seconds, turn krupuk over and fry until lightly golden, about 10 seconds, then transfer to paper towels to drain. fry remaining krupuk in same manner.

3. heat 3 tablespoons oil in wok over high heat until hot. add shallots and stir-fry 1 minute. add garlic and stir-fry 30 seconds. add chicken and stir-fry until cooked through, about 2 minutes. add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. remove wok from heat and stir in fish sauce and green onions until combined well.

4. serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.

Couscous with Olives and Garbanzo Beans

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in an effort to hang on to the last vestiges of summer, i’ve been trying to cook as much ‘fresh’ food as possible before all the good produce dissapears from the markets for the year. so i made greek and caribbean food:

they were gooey
cheese and sun-dried tomato phyllo rolls

okay, this was delicious
couscous with olives and garbanzo beans

the habaneros made my mouth tingle and burn
hot pepper shrimp

i substituted basmati rice and i ran out of cumin
cuban red beans and rice

something went terribly wrong in my recipe here
ginger beer

here’s the recipe for the couscous:

1 14-oz can low-sodium chicken broth
1 10-oz box couscous
1 cup dry garbanzo beans, soaked overnight, cooked, and drained (or substitute 1 can garbanzo beans)
1/2 cup chopped red onion
1/2 cup chopped kalamata olives
1/2 cup chopped fresh parsley
4 T fresh lemon juice
1 t grated lemon peel

1. bring broth to boil in medium saucepan over medium-high heat. stir in couscous; cook 30 seconds. remove from heat; cover and let stand 5 minutes.
2. fluff couscous with fork. mix in garbanzo beans and remaining 5 ingredients. season with salt and pepper.

Tofu Pouch Treasure Boats

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okay, so i cook too much east asian food. i don’t seem to tire of it though. here’s the japanese dishes i’ve been cooking:

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tofu pouch treasure boats

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omusubi (hand-pressed rice with mushroom-kelp and pickled plum fillings). they tasted just like the ones i had in honolulu!

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bite-sized chicken tonkatsu. these didn’t turn out so good.

here’s the recipe for the treasure boats:

2 ribbons kampyo, soaked in warm water
1/4 t coarse salt
6 oz shirataki noodles, drained and coarsely chopped
8 fried tofu slices (aburage)
1 T hijiki, soaked in warm water
3 fresh shiitake mushrooms, thily sliced
1/2 carrot, finely shredded
2 T shelled green peas
1 cup sea stock (made by soaking 10 inches kelp in warm water for 15 minutes, then slowly brin to a simmer, remove from heat, add 3 tablespoons katsuo-bushi and let sit for 3 minutes, then strain)
1 T sake
2 t sugar
1 1/2 T soy sauce

1. remove the kampyo from the water and squeeze out excess liquid. rub with salt, kneading the ribbons until soft, about 30 seconds. bring a small pot of water to a boil, add the kampyo, and blanch for 30 seconds. drain.
2. cut each tofu slice across in half and pry open each half to make a square pouch.
3. in a bowl, combine the softened hijiki, shirataki noodles, mushroom, carrot, and peas. stuff each pouch with a portion of the vegetable mixture. close by pressing down on one open edge, tucking it in to enclose the filling. roll the stuffed tofu over so the ‘seam’ is on the bottom.
4. tie a kampyo ribbon around the tofu pouch, making a knot on top. snip the ribbon and repeat with the remaining pouches.
5. in a wide, shallow pot, combine the stock, sake, and sugar and bring to a boil over high heat. adjust the heat to maintain a simmer and add the pouches, seam side down. simmer the pouches for about 10 minutes. then add the soy sauce and simmer for a final 2 minutes.
6. to serve, place the pouches on a plate and spoon the remaining broth over the pouches to moisten. serve warm.

Hot and Sour Egg Flower Soup

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everyone says i cook too much east asian food. i guess its true, but i never tire of it. i mean, there’s so much to discover. and this of course includes chinese food. these are adapted from martin yan recipes:

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sichuan spicy noodle salad

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macanese steak with mushrooms

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hot and sour egg flower soup

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hakka shrimp-stuffed eggplant with black bean sauce

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gum-lo wontons with seafood sweet and sour sauce

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fujian fried rice

here’s the recipe for the soup:

3 dried black mushrooms
1 dried wood ear mushroom
2 ounces dried bean thread noodles
4 cups chicken broth
1/4 cup carrot, sliced thinly
1/2 package medium tofu, cut into 1/2-inch dice
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sugar
1 tablespoon cornstarch, drissolved in 2 tablespoons water
1 egg, lightly beaten
1 green onion, sliced thinly

1. soak mushrooms with warm water until soft, about 20 minutes. drain and slice thinly.
2. soak noodles with warm water until soft, about 10 minutes. drain and cut into four-inch lengths.
3. bring the chicken broth to a boil in a large saucepan. stir in the mushrooms and carrot, simmering for about 2 minutes.
4. stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, and sugar. simmer for about 2 minutes. pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. slowly pour in the egg, stirring the soup to create “egg flowers.”
5. ladle the soup into bowls and garnish with green onions.