I didn’t realize until Friday afternoon that I had Monday off, so I hadn’t made any big plans. I decided that I would spend the weekend in the kitchen, trying out some recipes from the new cookbooks I recently acquired. All in all, the resulting dishes were a success, with one little error along the way (read the recipe!).
Recently, I’ve been shopping primarily from the farmer’s market and local farmstand-type grocery shops, selecting what looks beautiful and in season and then figuring out what to do with nature’s bounty. By contrast, working from these recipes required a more traditional approach to sourcing ingredients—the shopping list. I came up with the dishes I wanted to make, then made a shopping list and headed out first to the High Falls Food Co-op, which has mostly local, organic produce, quality meats, a well-stocked bulk bin section, and sundries. I was able to get most of what I needed there, then got the rest at a more conventional grocery store. (I couldn’t help myself and also ended up picking some random produce and meats at the co-op because they looked so appetizing.). Then, I set about cooking.
The first dish I made was Roasted Carrot Salad with Chamoy, from Yotam Ottolenghi’s Flavor. Chamoy is a Mexican condiment that is simultaneously sweet, tangy, salty, sour, and spicy. It is readily available at Latin markets, but this recipe called for making it yourself, which really wasn’t that hard and resulted in a chamoy that was more paste-like in consistency than the usual store-bought kind, which is liquidy. The carrots are tossed in maple syrup and olive oil and roasted on a sheet pan, then mixed with the chamoy sauce and finished with roasted almonds, mint, dill, and dried apricots. The dish was sensational—a riot of flavors, textures, and temperatures. I’ll post my (slight) adaptation of the recipe in a separate post.
The second dish I made was also from Flavor, this time a stuffed eggplant with coconut dal. I made this dish partially because I’ve always been somewhat averse to eggplant, but know that it is a widely beloved vegetable and one I should learn to make friends with. This one is very Indian-inflected—a creamy, coconutty dal made with whole red lentils (not the usual split red lentils), with roulades of eggplant and spinach leaves, stuffed with shredded paneer, cilantro, and mango pickle. I missed a step and did not roast the eggplants first before stuffing them, which definitely affected the final product, but all in all, the constituent flavors were delectable, and the eggplant cooked enough in the final step to be quite tasty, just clearly not as sumptuous as it would have been had it gotten the initial roasting step. If you are a fan of Indian food, I would definitely try making this dish, and even would just make the coconut dal on its own. I plan on introducing that dal into somewhat heavy rotation in my meal planning going forward!
In addition to these two more substantial projects (and Ottolenghi recipes are quite often a project, with tons of ingredients and intermediate preparatory steps and lots of mixing bowls dirtied), I also made some collard greens, which I tossed with a garlic tahini dressing. This idea came from Deborah Madison’s The New Vegetarian Cooking for Everyone, and was so simple and mouth-wateringly good, both warm and at room temperature. Basically, in a mortar and pestle, you make a paste of one garlic clove with a little salt, then add a tablespoon and a half of tahini, a tablespoon of yogurt, the juice of half a lemon, and mix it all together into a smooth sauce. The collards are literally just wilted in a large pan for about five minutes, and then tossed with the sauce. So easy, and such a savory, luxurious tasting dish! I will also be making this often when doing meal prep for the week.
There was also some extra spinach left over from the stuffed eggplant recipe, so I did a simple preparation that I have done for years with kale, chard, and other leafy greens. Take a couple of tablespoons of olive oil, and throw in a couple of cloves of sliced garlic and a couple of pinches of cracked red pepper. Heat on medium until the cloves of garlic start browning, then throw in the greens, a glug of water, and then stir the greens until they reach the doneness you like. Then, finish with salt and a couple of shakes of red wine vinegar. It’s a classic. To be honest, I prefer it with kale or chard to the spinach, texturally, but flavor-wise it will be a nice addition to meals for the next few days.
Finally, I am currently marinading some chicken thighs in a mix of yogurt, lemon juice, za’atar, and harissa paste to bake Rosy Harissa Chicken later this evening for dinner and a lunch later this week. And that’s my weekend in the kitchen!