Pasta and Chickpea Soup with Clams

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savory cuts of meat and hearty bowls of soup. to me that’s what fall cooking is all about. well, at least a pretty big part of it. can’t forget breads. oh, and earthy root vegetables. that too.

here’s what i’ve been cooking:

i love beets
beet and raspberry salad

this was fantastic
veal marsala

yum, anchovies!
multilayered anchovy bread

land meets sea
pasta and chickpea soup with clams

here’s the recipe for the soup:

1 cup dried garbanzo beans (chickpeas)
5 T olive oil
3 garlic cloves, peeled
1 fresh rosemary spring
1/4 t dried crushed red pepper
1 1/2 lbs small clams
1 cup short hollow pasta

1. place beans in bowl. pour enough warm water over to cover; let soak at room temperature overnight. drain. place garbanzo beans in large saucepan; add enough fresh water to cover. boil 15 minutes. drain.

2. return beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary spring, and crushed red pepper. bring to boil. reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. discard rosemary spring.

3. transfer 1 cup garbanzo bean mixture to processor and puree until smooth; reutrn to mixture in saucepan.

4. heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. add remaining garlic clove, saute unti golden, about 2 minutes. add clams and 1/4 water; cover and cook until clams open, about 5 minutes. cool clams slightly; reserve pan juices. working over bowl to catch juices, remove clams from shells; discard shells.

5. strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. add pasta and cook until pasta is al dente, adding more water if soup is too thick and stirring occassionally, about 10 minutes. stir in clams. season to taste with salt and pepper.

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.

Spicy Chinese Eggplant

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while its been pouring buckets outside, i’ve been inside cooking. (well i’ve been outside too, but that’s another story.) the theme this time was chinese.

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shandong stir-fry soup noodles

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spicy eggplant

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sizzling singapore chili shrimp

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chinatown roast duck

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daikon with bean thread noodles

here’s the recipe for the eggplant:

1/3 cup chicken broth
1 T hoisin sauce
2 t soy sauce
2 t lemon juice
1 t plum sauce
4 chinese eggplants (1 lb)
vegetable oil
2 t minced garlic
1 t minced ginger
1/2 jalapeno chili, sliced into thin rings
basil leaves
sliced green onions

1. prepare the sauce: stir the chicken broth, hoisin sauce, soy sauce, lemon juice, and plum sauce in a bowl until blended.

2. cut the stems from the eggplants, then cut them lengthwise into quarters, then cut crosswise into 3-inch pieces.

3. pour enough oil into a large saucepan to come to a depth of 2 inches. heat over medium-high heat and deep-fry the eggplant until tender. remove and drain on paper towels.

4. heat a wok over high heat until hot. add 1 tablespoon of oil and the garlic, ginger, and chili and stir-fry until fragrant, about 20 seconds. add the sauce and bring to a simmer.

5. add the eggplant and stir to coat. scoop onto a serving platter and garnish with basil leaves and green onions.

Sherried Mushroom Chicken Scallopine

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the most recent foray into the kitchen:

spaghettini with garlic and olive oil, and sherried mushroom chicken scallopine.

here’s the recipe for the chicken:

to compensate, here is the recipe for the last update’s dish – sherried mushroom chicken scallopine:

ingredients:
4 boned, skinned chicken breast halves
1/2 cup flour
4 tbsp olive oil
6 oz mushrooms, quartered
2 tbsp minced shallots
1/2 tsp dried thyme
1/4 cup sherry
1/4 cup chicken broth
2 tbsp whipping cream
1 tbsp chopped parsley
salt and pepper

1. sprinkle both sides of chicken breasts with salt and pepper. place halves between sheets of plastic wrap; with a mallet pound chicken to an even 1/4 inch thick. peel off wrap.

2. put flour in a shallow container. turn each piece of chicken in flour to coat.

3. set a nonstick pan over medium-high heat, add 2 tbsp olive oil. lay chicken in pan; cook, turning once, until no longer pink in the center, about five minutes on each side.

4. add 2 tbsp olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken and stir often over high heat until mushrooms are browned, about five minutes. spoon over chicken.

5. add sherry, chicken broth, and cream to pan; stir until mixture is boiling. boil, stirring occasionally, until juices are slightly reduced, about 1 minute. spoon sauce over chicken. sprinkle with parsley and salt and pepper to taste. serve with a simple spaghettini tossed with sauteed garlic, hot pepper flakes, parsley, parmesan and olive oil.