Makes: as much as you can fit in your fryer OR 1/2 head cauliflower
Takes: 10 min prep + 20 min per batch frying
- 1/2 head cauliflower, washed
- Enough oil to deep fry in
- Put the oil in the frying container and start to heat.
- Cut the cauliflower into stemmed florets and cut big ones in half lengthwise. Think bite size ish.
- When the oil is ready, deep fry the cauliflower until golden brown and delicious. Note: this may take longer than you expect.
- Drizzle with tahini.
For something so very very simple, it is really tasty.
My choice of spelling is somewhat arbitrary – it gets transliterated differently by different folks.
Makes: as much as you can shove in your oven OR 1 head of broccoli
Takes: 10 min prep + 20 min baking
- 1 head broccoli, washed
- 2 tbsp olive oil or walnut oil
- Salt to taste
- Pepper to taste
- Red pepper flake and/or powdered garlic and/or minced garlic and/or spices that appeal to you
- 1/2 cup Parmesan cheese (100% optional)
- Put the rack in the middle and pre-heat to 350 deg F.
- Cut the broccoli into stemmed florets and cut in half lengthwise. Peel the stem and cut into spears.
- In a mixing bowl, toss the broccoli with the oil, salt, pepper, and other spices (and parmesan cheese if using).
- Spread on baking sheet in a single layer, cut sides down.
- Bake for 20ish minutes.
The broccoli florets may appear burnt. Try them anyway, they are still good. If they really are burnt, sorry, roast less time or lower temperature.
Yes, eat the stems.
This recipe is flexible on spices. Do what tastes good to you. Personally, I like the intermittent hits of heat from the red pepper flake, but other folks prefer a more even sprinkling of chile powder.
Spinach curry with cheese
Makes: less than you might think because spinach cooks down a lot, but probably a quart
Takes: 30 minutes
- 1/2 lb paneer cheese
- 1 lb chopped spinach
- 3 Tbsp ghee or oil (do NOT use butter)
- 1 fresh green chile (deseeded, finely chopped)
- 2 cloves garlic (crushed) OR 1 1/2 Tbsp jarred minced garlic
- 1/4″ piece fresh ginger (grated) OR 2 tsp frozen grated ginger (thawed)
- 1 tsp salt (to taste)
- 1 1/2 tsp ground coriander
- 2 cardamom pods (cracked)
- 1 small cinammon stick
- 1/2 cup light cream, half-n-half, or yogurt
- 1/2 tsp nutmeg (grated if you can, ground otherwise)
- Cook down the spinach in a covered pan with a bit of water – approximately 4-5 minutes. Be amazed by how small it gets. Put cooked spinach in a colander to drain.
(Tip: save the drained liquid for drinking or making stock or whatever, it is full of good stuff)
Alternately, defrost the frozen spinach. I use fresh because I hate stems; you do you.
- Cut the cheese into 3/4″ cubes (basically, bite-sized).
- Heat the ghee/oil in a frying pan and fry the cheese until it’s deliciously golden on the outside. You probably want the ghee/oil hotter than you think. Keep them moving around and flipping them so they don’t stick. It’s better to do them in multiple batches than sticking together.
- Add the garlic, spices, and salt to fry briefly (lower the heat a bit).
- Squeeze/press the spinach a bit to get more liquid out and then stir it into the pan with everything else.
- Let simmer for a minute.
- Add the dairy and simmer a couple minutes until all the flavors blend.
- Take out the cinnamon stick and serve with rice.
This is a combination of a couple recipes I have in a little cheap cookbook of curries, 1 for lamb saag and 1 for saag paneer, that I’ve tinkered with until it does approximately what I want. I cannot vouch for the authenticity of this recipe, and would be interested opinions on that.
DO NOT USE BUTTER TO FRY THE PANEER. You will get a lot of splatter and probably 2nd degree burns on your hand from the splatter. Learn from me and just go buy ghee or use oil!
Paneer is an Indian farmer’s cheese. I hear it’s pretty easy to make, but it is available at better regular grocery stores with an “ethnic” section. It may be in with other cheeses.
The choice of chile pepper is yours, though I would recommend not going to the habanero end of the Scoville scale. Jalapenos do pretty well and are readily available.
Buttery, oaty shortbread worth giving up the oven for an hour and a half.
Wedgy Oaty Shortbread
Makes: 16 wedges + 1 round shortbreads
Takes: 15 prep + 15-20 baking + 1 hour cooling in oven
- 1/2 cup (1.5 oz) old-fashioned rolled oats
- 1 1/2 cups (7.5 oz) all-purpose flour
- 2/3 cup (2.67 oz) confectioners’ sugar
- 1/4 cup (1oz) cornstarch
- 1/2 tsp salt
- 14 Tbsp cold unsalted butter (cut in small pieces)
- Put the rack in the middle and pre-heat to 450 deg F.
- Put the oats in a spice grinder, blender, or coffee grinder and grind until you get oat flour. 1/2 cup oats should give 1/4 – 1/3 cup oat flour, if you want to just buy oat flour instead.
- Mix the oat flour, all-purpose flour, sugar, cornstarch, and salt A stand mixer is convenient for this; use the paddle, not the whisk.
- Add the butter and mix until the dough just forms and pulls away from the sides of the bowl. That’ll take 5-10 minutes because it’s cold butter and stuff. You could probably do at least part of this with a pastry cutter if you really really had to.
- Make your life easier by putting parchment paper or silpat down on the baking sheet first. Then put an upside down 9″ springform pan (no bottom, closed latch) on top of that and press the dough into the springform pan.
- Make sure it’s all nice and smooth, then cut out a 2″ circle from the middle (a biscuit cutter is convenient, but whatever you got). Stick that circle on the paper outside the springform pan, don’t let it go to waste!
- Open the latch on the springform pan, but don’t take it off yet.
- Bake the shortbread for 5 minutes (at 450deg F), then drop the temperature to 250 deg F. Leave the door shut while you do that!
- Bake it until edges turn pale golden, about 10-15 minutes.
- Pull it out and take the springform pan off. Be careful, it’s hot!
- Turn the oven off.
- Using a sharp knife (chef knife good), cut 16 wedges about 1/2 way through the shortbread. Use a skewer to poke some holes in each wedge to speed drying (and look fancy).
- Stick it back in the oven. Yes, even though it’s been turned off. Wedge the door open about an inch with a cooking utensil that won’t melt.
- Let it cool and dry out in the oven for about an hour.
- Let it finish cooling completely, cut wedges completely, serve.
This makes for a great stand-alone shortbread worthy of giving up so much oven time. Buttery and a little crumbly.
Basis of recipe can be found in Cooks Illustrated’s All-Time Best Holiday Baking, which inexplicably doesn’t include the Cream Scones of Doom.
Takes: 30 minutes + 1 day
- 1 English cucumber
- 1 package cream cheese
- 1 pinch salt
- Herbs What You Like
recommended: savory, thyme, dill, oregano
- a little cream or milk
Cream cheese mixture:
- Let cream cheese warm up some in a bowl
- Add spices and mix, adding a little cream or milk to thin it out to a spreadable paste. The goal of this mixture is to be the glue holding the cucumbers and bread together.
- If not using immediately, cover tightly (press air out) with plastic wrap and store in fridge.
- Do this at least 2 hours in advance (the night before is also fine).
- Peel and slice the cucumber thinly.
- Lay the slices in a single layer on paper towels (stacking layers of towel + cuke is ok).
- Let sit in the fridge until it’s time to compile the sandwiches.
Assembly of sandwiches:
Recommend: use full slices of bread and trim to shape after compiling.
- If refrigerated, let cream cheese mixture warm up enough to spread.
- Spread a thin layer of cream cheese mixture on a slice of bread, then put down a layer of cucumber slices. Cut slices in half if needed to fill a corner.
- Spread a second thin layer of cream cheese mixture, then another layer of cucumber slices.
- Spread a third thin layer of cream cheese mixture, then put the second slice of bread on.
- Repeat 2-4 until you have enough.
- Cut sandwiches into quarters or saltirewise to be adorable tea sandwiches.
This is a recipe I made up, basically from “cucumber sandwiches are a thing, how would that work?”
Makes: 9 inch square pan
Takes: 50-60 minutes
- 2 1/4 cup sifted (11 1/4 oz) all-purpose flour
- 2 tsp ground ginger (or 3 tbsp grated fresh ginger)
- 1 tsp Dutch-processed cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly grated nutmeg (or ground if that’s what you have)
- 1/2 tsp ground allspice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (1 stick) unsalted butter (melted then cooled to room temp)
- 3/4 cup mild or light molasses (or dark if you like it dark)
- 3/4 cup (5 1/4 oz) sugar
- 1 large egg
- 1/2 cup buttermilk (in a pinch, use 1/2 cup regular yogurt)
- 1/2 cup milk
- optional confectioner’s sugar to dust at the end
- Put oven rack to the middle. Pre-heat oven to 350deg F.
- Grease bottom and sides of baking pan, then dust it with flour.
- Put flour, ginger, cocoa, cinnamon, cloves, nutmeg, allspice, baking soda, and salt in a bowl and whisk it together. This is the dry mixture.
- Put the butter, molasses, and sugar in a separate large bowl and beat with an electric mixer until combined. This is the wet mixture.
- Beat the egg into the wet mixture.
- Slowly add the buttermilk and milk to the wet mixture and beat it in.
- Slowly add the dry mixture to the wet mixture. Beat until smooth. Scrape down the sides as you go, as needed. Should take about a minute.
- Scrape batter into prepared pan.
- Bake until top springs back when touched and edges pull away from the pan. That’s about 35-45 minutes.
- Set pan on cooling rack for about 10 minutes.
- Optional: dust with confectioner’s sugar.
Recipe says it can be wrapped in plastic, then foil, and refrigerated up to 5 days. Leave it in the pan if you do that or it will get a little sticky on the outside.
This is a very cake-like gingerbread. Do not try to cut out like cookies. Do not use to build a house.
Cream Scones of Doom
Makes: 8 wedge scones (or 16 mini-scone wedges)
Takes: 20 – 25 minutes
- 2 cups (10 oz) all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 5 Tbsp cold unsalted butter (cut into small pieces)
- 1 cup heavy cream
- optional: 1/2 cup currants
or 1/2 cup chopped dried cranberries
or 1/2 cup chopped crystallized ginger
- Put oven rack to middle position. Pre-heat oven to 425deg F.
- Put flour, sugar, baking powder, and salt in a large bowl and mix.
- Cut in the butter.
By hand: use a pastry cutter or whatever you do you masochist you
By machine: use a food processor for zip and an extra thing to clean
- If using optional add-ins (currants, etc.), add them now and mix.
- Stir in heavy cream until dough begins to form.
- Dump dough and all dry flour bits to countertop (or whatever) and knead briefly until it comes together in a rough, slightly sticky ball (5 – 10 seconds?). Don’t over-knead.
- Pat dough into 3/4″ thick circle and cut into 8 wedges. (For mini-scones, split into two 3/4″ thick circles, cut each into 8 wedges.)
- Transfer wedges to ungreased baking sheet. Optional: brush tops of scones with dregs of the cream, sprinkle with raw sugar.
- Bake until scone tops are light brown, 12 – 15 minutes.
- Cool on wire rack at least 10 minutes. Or they’ll seem underdone. Be chill. Make some tea and get out the jam and butter and clotted cream while you wait.
A billion years ago, I found myself in a stranger’s kitchen being fed freshly baked scones. I can’t remember who it was, but the scones were amazing. This recipe, from Cooks Illustrated (Holiday Baking 2010) is the closest I’ve gotten and they are amazing.
OBVIOUSLY, this is not a straight transcription. But I’ve made this recipe a lot in the last 6 years or so I have it basically memorized.