Daring Cooks February Challenge

Happy Valentines Day everyone!

I feel like quite a slacker. From our travels, holiday and final craziness, this is the first post for a Daring Cooks challenge I've actually written, even though I've cooked them for two months! My Daring Baker status is questionable as well. I know, shame shame. But, no more self rebuke. This month's choice may be just what you're looking for this Valentine's day. It provided a nice light romantic meal for Daniel and I to share, and hopefully will be a welcomed addition to your romantic dinner repertoire.

The 2010 February Daring COOKs challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

The best way to describe a mezze is somewhat similar to a meal of Spanish tapas, but with traditional middle eastern flavors and dishes. If you're still looking for a romantic dinner idea, the mezze has some romantic potential as a meal enjoyed primarily with your hands. Some traditional items include not only the pita breads and hummus required by the challenge, but lentil salad, preserved lemons, tabbouleh, fattoush, olives, falafel, cucumber raita, etc. etc. We went slightly untraditional with ours (mainly because we were sticking to what was in the pantry/fridge) and made two different versions of the hummus, a plain and spicy roasted red pepper, lamb meatballs, and imported some Indian flavor in a mango papaya chutney. The recipe suggests that you can substitute any type of nut butter in place of the tahini, but I may suggest you be a little cautious in choosing a nut butter with a particular pronounced flavor (i.e. round one, we used peanut butter, and had peanut butter flavored hummus...it wasn't bad...went well with the sweet chutney...but the plain version with the tahini was better).

Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden
Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.
1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste
Directions:
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook
2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)
Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Enjoy!

Conscious Curry

It seems like winter is the season to be curry, or to be making curry that is. With more of a renewed effort to purchase smarter, following the viewing of Food Inc., we have eaten considerably more protein filled vegetables and less meat. I can not say I could go fully vegetarian, and vegan is out of the question because of eggs, but we are striving to procure a better environment for our children and grandchildren. The more conscientious eaters there are, the more meat and vegetable monopolies will hopefully collapse. The drastic increase in disease and health problems like diabetes are doubtless caused by the pitiful shape of our eating consciousness. I do not mean to throw everyone under the bus, but there is a reason why there are 12,804 Mcdonalds in the U.S. and 25,663 worldwide all offering cheap food vastly devoid of nutrients. An eating environment submerged in capitalism disregards quality products which are finally emerging as the smart choice, despite the higher price tag. Thinking twice about paying a dollar and a half for the eggs produced by a caged chicken fed who knows what, instead grabbing the cage free vegetarian fed variety for about twice the price will create easier and cheaper availability down the road.

Enough concerning smart consumption and on to the preperation of our hearty green chickpea curry. The idea of a warming mix of vegetables, spices, rice, and naan bread makes me more and more satisfied. I'm all about versatility, and curry is the best way I have found to feel more nourished by solely a rainbow of vegetables and starches. Dried chickpeas are such a rich pantry-stocker and play a significant role in this dish. But, thinking outside the box, I implemented a few dark horse choices including fresh tomatillos and serrano peppers while sticking with several familiar faces. I hope you enjoy the warmth of the chiles, the tanginess of the tomatillos, the richness of the coconut milk, and the complexity of the spices.

And did I mention it does wonders for relaxing a winter cold?

Green Chickpea Curry
2 tomatillos
2 tomatoes
1 Spanish onion finely diced
3 cloves garlic finely diced
1-1/2 C. chickpeas soaked overnight
1 (14 oz) can coconut milk
1 small bunch cilantro
1 jalapeno; deseeded and finally chopped
2 serrano peppers (sliced thinly)
1 T. turmeric powder
4 T. green curry powder (such as phuket)

Oil for Sauteing

 Remove chickpeas from soaking bowl and cook in a pot of simmering salted water for approximately fifteen minutes or until just beginning to soften, then drain in cold water. Prick tomatoes and tomatillos once with a knife then blanch in a pot of boiling water until skins become loose. Meanwhile saute onion, garlic, serrano, and jalapeno in large heavy skillet in oil for approximately two minutes. Carefully remove tomatoes and tomatillos from pot and remove skins and remove tough core trying to loose as little juice as possible. Place in pan and smash with tomato masher until sauce begins to form. Add chickpeas and stir together. Add curry powder, turmeric and coconut milk in increments, tasting and adding any salt if necessary. Simmer over low heat for approximately eight minutes or until curry is desired consistency. Enjoy served over white rice.

Naan  Bread

1/2 Package Yeast

1/2 cup warm water

2 tablespoons white sugar

1 tablespoon and 1-1/2 teaspoons milk

1/2 egg, beaten

1 teaspoon salt

2-1/4 cups bread flour

1 teaspoon minced garlic

2 tablespoons butter, melted

Salt to taste

1. Combine water, sugar, yeast and proof until foamy. (about 10 minutes)

2. Add egg, milk, salt, and gradually add flour until a soft dough forms. Knead dough 6-8 minutes on floured surface.

3. Place dough in bowl. Allow to rise until doubled in size. (about an hour)

4. Punch dough down. Knead in garlic. Pinch off golf ball sized ball of dough and roll into smooth balls. Place on sheet. Cover and let rise until doubled (about 30 minutes).Meanwhile, begin preparing pan as needed.

5. Heat grill or cast iron skillet to high heat. Once pan is heated, lower heat to medium high, paying careful attention to the temperature. Once dough is ready, flatten as thinly as possible and place on grill pan/skillet. Cook 1-2 minutes and flip to other side. Cook for another 1-2 minutes & remove from pan. Carefully monitor bread and pan heat!

6. While still warm, brush with melted butter and sprinkle with sea salt.