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Recipe: Persimmon Cranberry Crisp

18 Nov

In the past, the closest I have come to persimmons was drinking a cool, delicate dessert drink at Korean restaurants. Soo Jeung Gwa (many different spellings) is a sweet, jewel-colored palate refresher, and I was intrigued to learn that it is made from dried persimmons. But still,  I did not encounter any actual, fresh persimmons until recently, when I saw some  Fuyu persimmons at the grocery store and impulsively bought them because they were so pretty:

But what to do with them? At first, nothing, since they were not ripe and I had heard horror stories about people biting into unripe Hachiya persimmons. Even though this isn’t a problem with Fuyus, I decided to wait just to be safe–and also to think about what to make with them. I settled upon a Persimmon Cranberry crisp, since in the United States, November is a cranberry time of year. Plus, I thought the two colors–orange and red–would look nice together. And finally, who doesn’t like a nice warm crisp, with vanilla ice cream at the ready?

The topping is one I have long used for fruit crisps: a very generous amount that is enough to top 6 c. of any type of fruit that you may fancy. It’s also vegan or omnivore friendly, depending on your preference. Note: I’m used to making big batches, but this recipe can easily be halved and made in an 8×8 or 9×9 pan.

Persimmon Cranberry Crisp
Serves 12-15

Orange-Wine Syrup
1/4 c. red wine (whatever is on hand)
1 tsp. orange zest
1/4 c. fresh orange juice
1 star anise
2/3 c. sugar

Fruit
4 c. fresh cranberries (float in a large bowl of cold water, carefully pick through and remove any that are soft, but make sure you end up with 4 c.)
1 tsp. cornstarch
1 tbsp. fresh orange juice
5 Fuyu persimmons, diced (cut out leafy core at top, slice in half, peel, and then dice)

Topping
1 c. whole wheat flour
1 1/2 c. oats (can be old-fashioned or quick oats, or a mix)
1/3 c. chopped walnuts
1 c. dark brown sugar
1 tsp. cinnamon
1/2 c. non-hydrogenated margarine (or butter)
1/2 c. canola oil

Preparation
1. Heat oven to 350 degrees, and lightly spray (or grease) a 9×13 baking pan.
2. In a medium saucepan, combine wine, zest, orange juice, star anise, and sugar. Stirring occasionally, bring to a boil then reduce heat to low and simmer for 5 minutes. Remove from heat; discard the star anise.
3. Add the cranberries to the syrup in the saucepan. Combine the cornstarch with the 1 tbsp. orange juice, pour over cranberries, and mix well. Fold in diced persimmons, then pour fruit mixture into prepared pan.
4. For topping, combine first five ingredients in a large bowl. Mix in margarine/butter and canola oil until evenly distributed and topping becomes clumpy.
5. Using very clean hands, take a small handful of topping and squeeze it together. Break it into a couple pieces and begin placing strategically on top of fruit mixture in prepared pan. (The objective is to have some topping chunks, rather than just crumbs.) Repeat with all the topping, filling in gaps with more topping pieces/crumbs.
6. Bake for about 45 minutes, or until crisp looks golden and bubbly. Let cool for about 10-15 minutes, then serve with vanilla ice cream.

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Recipe: Carnitas and Poblanos with Cream

13 Nov

My daughter informed me that the one thing she really looks forward to every evening, amid the many hours of homework she puts in, is dinner. A really good dinner has the power to make everything else — mounds of homework, the day’s worries — fade away. In this, she is her mother’s daughter.

This is one of her favorite dishes. It is a bit involved, but well worth the effort. Carnitas means “little meat” in Spanish; it is pork that has been cooked twice.  The pork in this version is braised, shredded, and then lightly fried. I have always served it with another dish, Poblanos with Cream (also known as Rajas) because the combination is so nice.  Poblanos are chili peppers–darker, smaller, pointier, and just a tiny bit hotter than green bell peppers (capsicums). Though most recipes for Rajas do not include mushrooms, mushrooms and cream have an affinity for each other, and I simply had to add them. With black beans and some chopped tomato as finishing touches, this is a meal for all the senses. Pile everything into a warm tortilla, roll it up, and enjoy.

Note: When cutting the raw poblanos, protect your hands. Poblanos are not a very hot chili pepper, but you do not want to cut them with bare hands and then accidentally rub your eyes. You will not be happy.  Since I do not have kitchen gloves lying around, I pop a plastic sandwich bag on each hand, and then proceed. Not the most elegant solution, but necessity is the mother of invention.

Carnitas  and Poblanos with Cream
Serves 6-8

Carnitas
3 – 3.5 lb. pork  (shouldn’t be super lean; boneless country-style ribs or non-loin boneless pork chops are good, as is cubed pork for stew)
4 bay leaves
2 tsp. black peppercorns

1/4-1/2 c. canola oil, divided
1 large onion, diced
1 tbsp. (or to taste) chicken bouillon powder, preferably a brand without MSG
freshly ground pepper
1 bunch cilantro leaves, chopped (I cut off the top of the bunch of cilantro at the point where leaves end and stems begin, discard any sub-par leaves and big bits of stem, then chop everything else)

Preparation

Pork
1. Place the pork, bay leaves, and peppercorns in a large stockpot, add water to cover by about 2 inches, bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until pork is tender. Add water if needed. Let pork cool in broth, if possible. If you are short on time, remove pork with tongs and place on a rimmed baking sheet until cool. With very clean hands,  shred pork, discarding any fat that may be on the meat. There should be about 6 c. total. If not, adjust amount of bouillon powder accordingly.

2. Heat 1/4 c. oil over medium heat in a large skillet, add onions, and cook until soft and slightly golden. Mix in shredded pork, taking care to distribute onions and oil as evenly as possible. Let pork cook without stirring for a few minutes until bottom layer is golden and getting crispy, then scrape up browned pork from bottom of skillet, and let new layer of pork on bottom of skillet get crispy. Repeat several times, until pork is golden and there are ample crispy bits throughout. Add up to 1/4 c. more oil as needed to keep pork from sticking and drying out too much.

3. When pork is just about done, add bouillon powder and pepper, and mix in very well. Cook for a few more minutes, check seasonings, and turn off heat. Add chopped cilantro and mix through.

4. Serve with flour tortillas, Poblanos in Cream, black beans, and chopped tomato.

Poblanos with Cream

5 large poblano chilies
2 tbsp. olive oil
8 oz.  mushrooms, sliced
1 c. cream
salt and freshly ground pepper

1. Cut poblanos in half lengthwise, and cut out the white membrane, including all seeds. Place the poblanos skin up on a baking sheet and broil until skin is bubbly and black, checking frequently. Immediately place poblanos in a glass container with lid, and put on the lid. Leave for 15 minutes, then remove the poblanos, peel the skin off, and slice into strips. Reserve.

2. Heat oil  in skillet, then add mushrooms and sauté until liquid has been released and mushrooms are soft; add poblano strips and sauté for a few more minutes. Add cream, and simmer gently until heated through. Sprinkle with salt and pepper to taste.

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Recipe: Cinnamon Chip Scones

11 Nov

One of our sons works at an eatery near his university that is known for its cinnamon chip scones.  Those scones are fantastic, but deadly; I looked up the nutritional content once and had to repress the memory (and steer clear of the scones). But then, when I was in the grocery store recently, I spotted a bag of cinnamon baking chips and succumbed to the temptation–though I vowed to make a batch of scones I would feel slightly better about eating and serving.

These are the result. They are by no means a health food, but since they are made with skim milk and a bit of whole wheat flour, perhaps they are just a tiny, tiny bit better for you than the ones found in certain well-known eateries and cafes. Nutritional content aside, these scones were gone in a flash–consumed by taste testers eager to have one (or two) with coffee and tea.

If you can’t find cinnamon baking chips, these would still be nice with white chocolate chips  (or a mix of white and dark chocolate chips) as a substitute.

Cinnamon Chip Scones

1 tbsp. white vinegar
almost 1 c. skim milk
2-1/4 c. all-purpose flour
1 c. whole wheat flour
1/3 c. dark brown sugar
2 tsp. cinnamon
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. cold butter, cubed
1 (10-oz.) pkg. cinnamon baking chips
2 tbsp. white sugar
2 tbsp. butter, melted

Preparation

1. Spray a large baking sheet (or 2 smaller ones) with baking spray — or lightly grease and flour the sheet(s).

2. Put the tablespoon of vinegar into a 2-cup measuring cup, then add enough skim milk to the vinegar to yield 1 cup total. Set the mixture aside. This is the equivalent of do-it-yourself buttermilk. (If you have buttermilk at hand, however, feel free to use 1 c. buttermilk instead.)

3. In a large bowl, combine the flours, brown sugar, cinnamon, baking powder, baking soda, and salt. Add the butter and cut in with a knife or pastry blender (or, with very clean hands, pinch the cubes of butter/margarine quickly between your fingers, incorporating into flour mixture until the mixture resembles coarse crumbs). Stir in vinegar/milk mixture just until moistened. Fold in chips.

4. Knead the dough gently in the bowl until it is no longer sticky. Divide the dough in half and shape each half into a ball. On a lightly floured surface, gently pat each ball into a 1.5 or 2-inch-thick circle. Cut each circle into 6 wedges, separate the wedges, and place them on the baking sheet(s), with sufficient space between them for expansion. Brush the wedges with melted butter and sprinkle with the 2 tbsp. white sugar.

5. Bake at 425° for 10-15 minutes or until lightly browned. The scones are great warm, but I love them at room temperature, when the cinnamon chips regain their texture.

Adapted from a Taste of Home recipe.

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Recipe: Curried Lentils with a Twist

7 Nov

People either love lentils, or they don’t. I fall in the former camp, and luckily, so do most of my family members. One of my sons can eat his weight in these lentils–ok, half his weight in the actual lentils and rice, and the other half in the extremely hot lime pickle he slathers on top. I’m not sure how he has any taste buds left.

This dish is actually a hybrid (hence “the twist”). It is mostly Indian, but with a few Spanish and Latin American hints. There is some degree of overlap between the cuisines, which I capitalized upon here: the lentils, onions, garlic, tomatoes, cumin, coriander, and lemon. But the turmeric and garam masala tip the balance toward a more pronounced Indian flavor, while the use of bouillon powder is typically Latin American. Either way, the result is a testament to fusion food, and like so many recipes that stand the test of time, it is one you can adapt almost any which way.

Curried Lentils with a Twist
Serves 8-10

3 tbsp. extra-virgin olive oil
1 lg. onion, diced
3 tsp. whole coriander seeds
4-5 cloves garlic, crushed
2 tomatoes, diced (after dicing, remove as many of the white core parts as possible, without worrying too much)
2 tsp. ground coriander
2 tsp. ground cumin
1/2 tsp. ground turmeric
1 (16-oz.) bag lentils (about 2 heaping cups), picked over and rinsed
6.5 c. water, divided
4 tsp. chicken or vegetable bouillon powder (or equivalent cubes to make 4 c. bouillon)
salt to taste (if needed)
2 tsp. garam masala
juice of 1/2 lemon

Preparation

1. Sauté onion and coriander seeds in olive oil in a medium saucepan until onion is soft; add garlic and cook for a couple minutes more. Add tomatoes and cook until soft, mashing them with a large slotted spoon to break them up. Add ground coriander, cumin, and turmeric, stir, and cook for a a minute or two. Add lentils, 5 c. water, and bouillon powder/cubes.

2. Bring to a boil, cover saucepan, then simmer lentils until soft, usually about 30-45 minutes. Note: Stir lentils every 10 minutes or so, adding remaining 1.5 c. water as needed if the lentils start getting too dry. Depending on the lentils, they may absorb a lot of liquid, so it’s important to check periodically. Ultimately, the lentils should be soupy and almost stew like–not too thin, not too thick.

3. Add garam masala and lemon juice and check seasonings.

4. Serve with rice (short-grain brown rice is great) and chutney or Indian pickle (such as lime pickle for those who like it hot).

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Recipe: Potato Leek Soup

2 Nov

When it is cold, wet, and blustery outside, my thoughts turn to soups and stews–hearty, satisfying dishes that lift any spirits. And when a delicious soup can be made with only four ingredients (ground pepper doesn’t count…), what’s not to love?

This recipe came about by accident. Most potato leek soup recipes call for cream. But I forgot to add it once, and have never added it since–and no one has ever missed it. As an added bonus, this accident made the soup vegan friendly, too, and I like having delicious vegan dishes that everyone loves in my repertoire.

After experimenting with various toppings, fried onions were the clear winner. The crispy texture not only balances the smooth soup, but also adds another layer of onion flavor. My favorite places to buy the fried onions are 1) by the bag at Indian grocery stores, or 2) in small round cartons in the grocery section at IKEA (Swedish fried onions are very nice!). I like both those versions much better than the ones at our chain grocery store, but have used those in a pinch, too.

Potato Leek Soup
12 servings

4-6 leeks, ends trimmed, white and palest green parts only (use 4 leeks if they are large with long white sections; 6 otherwise)
2-3 tbsp. extra-virgin olive oil
5 lb. potatoes, peeled  and cut into chunks (Yukon Gold imparts a nice color)
10 c.  vegetable broth (or 10 c. water + sufficient vegetable bouillon cubes; Knorr brand is nice)
ground pepper

Preparation
1. Cut each leek in half lengthwise, then slice the halves into 1″-thick half circles. Put in a bowl of cold water and swish around to remove any dirt that may have gotten trapped between the layers. Drain and shake dry; I sometimes pat the leeks dry with paper towels (as much as possible without stressing over it).

2. Heat the oil over medium heat in a large Dutch Oven (enameled cast iron pot, or any other heavy bottom pot), add the leeks and cook until soft, stirring occasionally.

3. Add the broth (or water and bouillon cubes) and the potatoes, and stir once or twice.

4. Simmer until potatoes are tender, then blend with an immersion blender (or carefully blend in a regular blender or food processor, in batches, then return to pot). If soup seems too thick, add more broth. Season liberally with freshly ground pepper, and serve with fried onions.


Note: When heating up leftover soup the next day, you may need to thin with a bit more broth, or even water. It is a soup that keeps on giving.

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Recipe: Pumpkin Brownies

31 Oct

After an intense pumpkin-carving session, which requires mastering a new media–gourd–and imposing your artistic vision upon it, what better way to unwind than with something warm, sweet, comforting, and Halloween related: Pumpkin Brownies! While they cannot compete with a ghoulish jack-o-lantern on the fright-o-meter, they are a vision in their own right.  At our house, they absolutely must be served with vanilla ice cream and caramel sauce.

Pumpkin Brownies
Makes 9 brownies

½ c. all-purpose (or unbleached) flour
½ c. whole wheat flour
1 tsp. baking powder
¼ tsp. salt
1.5 tsp. cinnamon
½ tsp. ground ginger
1/8-1/4 tsp. ground cloves
½ c. butter, softened
1 c. packed dark brown sugar
1 large egg plus 1 large egg yolk
1 tsp. vanilla
¾ c. pumpkin puree
baking spray

vanilla ice cream
caramel sauce (home-made, or store bought)

Preparation
1. Preheat oven to 350 degrees. Spray an 8-inch-square baking pan with baking spray.
2. In a small bowl, mix together the flours, baking powder, salt, and spices.
3. In a large bowl, combine softened butter and brown sugar and beat on medium-high speed until sugar is completely incorporated. Add egg, egg yolk, and vanilla and beat just to blend.
4. Add flour mixture and beat at low speed to combine. Beat in pumpkin puree.
5. Spread batter in prepared pan, and bake brownies until toothpick comes out clean, about 35 minutes. Let cool for about 10 minutes.
6. Cut warm brownies into 9 squares, and serve with vanilla ice cream and caramel sauce.

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Recipe: Cinnamon Hazelnut Biscotti with Chocolate

29 Oct

So, what do you do when 1) a hurricane is approaching, 2) you are as prepared as you can possibly be (if that’s possible), 3) you still have power but probably won’t have it for long, and 4) family members are getting a bit restless from the enforced confinement? I bake.

In my mind, biscotti are a food that will keep well and provide comfort under any circumstances. And, I happened to have all ingredients on hand, though our supply of dark chocolate chips was suspiciously low and I had to make do with a few sprinkled in mostly for effect. Had I had more, I might have considered melting some and dipping one end of each baked biscotti in chocolate, to get us through the next few days. However, my husband is happy to have a small reprieve from the chocolaty baked goods produced at our house, and is delighted with this pared-down version. Note: I baked these twice, as is traditional for crisp biscotti (biscotti means “twice cooked/baked” in Italian), but these are also lovely soft–just omit the second baking.

Enjoy these with tea or coffee any time–not just when a Frankenstorm is on its way.

Cinnamon Hazelnut Biscotti
Makes about 32 biscotti

1 c. sugar
1 c. packed dark brown sugar
¼ c. toasted hazelnuts (I used chopped; whole would be nice, too)
¼ c. toasted almonds (I used sliced; whole or slivered would be fine)
¼ c. dark chocolate chips
1/3 c. canola oil
2 tsp. cinnamon (3 tsp. if you really like cinnamon; we do)
2 tsp. water
2 tsp. vanilla
2 large eggs, beaten
2 1/2 c. all-purpose (or unbleached) flour
2  tsp.  baking powder
cooking spray

Preparation
1. Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray.
2. Combine first 10 ingredients in a large bowl; mix well. In a small bowl, stir flour and baking powder together; add to sugar mixture, stirring until well combined and a soft dough forms. Divide dough into four pieces.
3. Using clean hands, shape each piece of dough into a 3/4″ -thick rectangle. Place two rectangles of dough on each baking sheet, pressing into shape as needed.  Bake 20 minutes. Remove from oven, but do not turn oven off.
4. Cut each rectangle diagonally into 3/4″ slices (cut straight on the baking sheet). Spread the slices out a bit on the baking sheet, and bake again for about 10 minutes, or until golden.
5. Let cool 10 minutes before serving.

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Recipe: Papaya with Lime

14 Oct

The first time I had papaya was as a teenager while visiting South America, and I was blown away by the simple presentation: ripe papaya, a sprinkle of sugar, and a squeeze of lime. I’ve been eating it ever since. Soft, slightly sweet, and packed with Vitamin C, papaya is also known for its soothing digestive properties. So if you ever need a boost, papaya is your fruit. I serve this dish as an accompaniment to Latin American meals (or whenever the urge strikes). Ripe papaya is also very nice in fruit salads.

Papaya with Lime
1 papaya (look for papaya that gives a little when you press it–a mottled green/yellow coloration is normal)
1-1.5 tbsp. sugar
juice of 1 small lime

To prepare, cut fruit in half lengthwise and scoop out the seeds with a spoon:

Cut each half into strips with a sharp knife:

Peel each strip, cut into cubes, place in a serving bowl. Sprinkle with sugar and lime juice. Toss gently and serve (or refrigerate until ready to serve).

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Recipe: Chicken (or Veggie) Tajine

13 Oct

There are certainly as many ways of making a tajine (tagine) as there are ways of making Spaghetti Bolognaise, but all boil down to the same delicious result: a fragrant, soul-warming North African stew that is perfect for a crisp autumn day. This version–with just a hint of sweetness from the cinnamon, currants, and honey–is a favorite.

Tajines are named for the two-piece clay pot that they are traditionally cooked in. The pot has a flat bottom with deep sides, and a conical lid. The brightly colored glazed versions are gorgeous. Alas, I don’t have a tajine, so instead prepare this dish in a large, enameled, cast-iron Dutch Oven with a lid. This version is made with chicken, but is very easy to convert to a vegetarian or vegan dish:  substitute garbanzos beans (chickpeas) and veggies for the chicken. I usually add chickpeas anyway since I am quite fond of them, but this time around had a smaller crowd at home so omitted them. I also forgot the carrots, but luckily this dish is very forgiving. Don’t be put off by the long list of ingredients–most of them are spices. I put the spices into a small bowl while the onions are cooking, and add them all at once.

Toasted almonds are a must as an accompaniment–they add a nice crunchy texture to the dish; toasted pine nuts would work, too. Serve with couscous.

Chicken Tajine
Serves 8

2-6 tbsp. olive oil
2 large  onions (cut onions in half, julienne, then cut slices in half again)
1 c. shredded carrots
6 large garlic cloves, minced
1 tbsp. sweet paprika
2 tsp. ground coriander
1 tsp. salt
1 tsp. turmeric
1 tsp. fennel or anise seeds
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground ginger
10 whole cloves
2 (14.5-oz.) cans petite diced tomatoes, undrained
1/2 c. chicken or veggie broth
juice from 1 lemon
3 lb. boneless, skinless chicken thighs, fat removed, cut into thirds
1 c. currants
1 (15.5-oz.) can chickpeas, drained
1 tbsp. honey
2 tbsp. butter (or non-hydrogenated buttery spread)
1/2 c. toasted almonds (slivered or sliced), or pine nuts

Preparation
1. Heat 2 tablespoons olive oil in heavy, large Dutch oven over medium heat. Brown chicken (in batches if necessary); remove from pot.
2. Add onions, carrots, and garlic to pot (plus more olive oil if needed). Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel seeds, black pepper, cumin, cinnamon, ginger, and cloves; stir 1 minute. Add tomatoes, broth, and lemon juice; bring to boil. Put chicken back into pot in a single layer and add currants and chickpeas (if using). Nestle chicken into sauce; bring to boil. Reduce heat to medium-low, cover, and simmer about 30 minutes. Remove lid. Add honey and butter and simmer about 30 minutes longer, uncovered.
3. Check and adjust seasonings. Before serving, sprinkle with almonds and cilantro. Serve with couscous.

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Recipe: Spaghetti Bolognaise

3 Oct

This is a recipe whose origins trace back to Bologna, in Northern Italy. But one of the reasons Italian food is is so beloved around the world is because it is so incredibly adaptable–and Spaghetti Bolognaise is a great example. You can add what you like, subtract what you don’t, and the result will be something you’ve made your own that still speaks the language of its birth.

This recipe is more of a guideline: I like to make this with ground turkey, but other ground meats (or none at all) would work well, too; in fact, this can easily be made into a vegetarian dish by substituting chopped mushrooms for the meat and adding zucchini or other veggies. Sometimes I discover I don’t have tomato sauce, so I add more tomato paste and wine. Occasionally, I run out of fresh garlic and resort to garlic powder. No matter how much I tweak this recipe, it always turns out well, and for that reason alone it is a true keeper. As a final note, you can easily double this recipe to feed a crowd or to freeze the extra so you can have some on hand for busy weeknight meals.

Spaghetti Bolognaise
Serves 6

1 pkg. ground turkey (1-1.25 lb.)
1 tbsp. extra-virgin olive oil
1 large onion, finely chopped
1 medium carrot, shredded
4 large cloves garlic, crushed
3 bay leaves
1/2-1 tsp. dried basil
1/2 c. red wine (I use Chianti if we have it; if not, I grab whatever is at hand)
1 (14.5-oz.) can petite diced tomatoes
1 (8-oz.) can tomato sauce
1/2 (6-oz.) can tomato paste
1 tsp. sugar (optional–I add it to heighten the flavor of the tomatoes)
salt and freshly ground pepper
1 lb. spaghetti
freshly grated Parmesan cheese (or my favorite, Pecorino Romano)

Preparation
1. Cook the turkey in a lightly oiled skillet until no longer pink. Remove from the skillet, drain, and set aside in a covered bowl.
2. In a large saucepan, cook the onion and carrots in olive oil over medium heat until onion is soft and beginning to brown at the edges. Add the garlic, bay leaves, and basil, and cook for a couple minutes more.
3. Add turkey to saucepan and stir in 1/4 c. wine. Cook until most of the wine has reduced. Stir in the diced tomatoes, tomato sauce, tomato paste, remaining 1/4 c. wine, and sugar (if using). Season with salt and pepper.
4. Reduce heat and let sauce simmer uncovered for about half an hour, stirring periodically. Check seasonings and add more salt, pepper, sugar, or basil as needed. If sauce is too thin, stir in more tomato paste. If sauce is too thick, splash in a bit more wine.
5. Cook spaghetti in a large pot with plenty of lightly salted, boiling water until al dente. Drain, and toss with a small amount of olive oil to keep from sticking.
6. Serve the spaghetti with the Bolognaise sauce and with grated cheese.

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