Haleem from American Masala

The first thing that comes to mind when thinking about this recipe from Suvir Saran's last book, American Masala, is true texas chili. You know the kind I mean. Chili that does not hold back on flavor and heat, that brings a pleasant fire to one part of the mouth while the sweet flavor of familiar spices sing a chorus in another , that only asks for the added sweetness of some red onion and perhaps some bread to enhance the texture and flavor. And while the two renditions share many of the same flavors--onions, garlic, chilies and cumin are noticeably present--the execution and other ingredients make this chili stand out from your typical bowl of red.

When I first started reading the directions for cooking this wonderful dish from the muslim community of northern India, I smiled to myself as one does when an old friend shows up unexpectedly. Hearkening back to his first book, Indian Home Cooking ,Suvir Saran directs the cook to use whole spices in this as he does many of the recipes in that first collection of gems. I must confess that this practice put me off at first. Crunching down on a cardamom pod or whole clove was certainly something out of my midwestern comfort zone. However, what began as a nuisance gradually became a pleasure, a part of the experience, a nice surprise instead of a bother. And now I find myself enjoying the same delights with this "chili" as well. But perhaps even more than that is the additional flavors that take this in a dervishly different direction.

When looking at the word chili, which appears in quotes, one of the first ingredients that comes to mind is tomatoes. How can you call anything chili (quotation marks or not) if tomatoes are not involved? The final taste and texture assured me that none were needed. The traditional Indian spices one uses in Haleem more than makes up for the missing tomate we are at home with in our more familiar versions. And, in fact, they would get in the way of the lovely cardamom, cloves and fresh ginger which finds their way into this exotic bowl of heat* and perfume,

a bowl which, I found, pairs with a good many things besides a wedge of pita and some red onions and cilantro as pictured in the book.

As I am the only carnivore in the house (except for the cat and dog), I found myself with lots of leftover haleeem with which to get creative so I thought I would give my old leftover chili con carne concoction a makeover and was very pleased with the result! While living in Houston, I learned a trick from the Mexican dishwashers who always made the same breakfast for themselves which consisted of fried tortillas topped with eggs, chili, and cheese. This has been a standby for me for years. But why not haleem in a similar dish? Two over easy's topped with red onion on a bed of haleen with sides of guava and dwarf banana proved to be a very delicious breakfast this morning. (Hmmm thinking the same tomorrow with a crumbling of cotijo cheese)

Another tasty bite involved a baked pita wedge topped with some chili, red onion, yogurt (Greek style is best here) and a few strips of fresh mango. My dinner from the other night. I can see this as part of a Super Bowl Party buffet. (Or any buffet, for that matter....)

Can a stuffed omelet be far behind.....

*I use the term 'heat' loosely. Of course, you may adjust the heat to your (and your other diners) liking.

Cranberry Margaritas

Growing up in an evangelical home, holiday beverages were limited to eggnog sans any kind of alcohol. Oh yes, and something called Sprite and Spice which was the soft drink put out by Coca Cola that came with a packet of mix that you made a punch with. Without getting into a treatise on religion here, I will say that those days are long gone and I now enjoy my life guilt- and brimstone-free and can enjoy one of these cocktails which use whole cranberries as well as cranberry juice. This particular recipe appeared in Sunset Magazine two years ago.

Cranberry Margaritas

1 1/4 cups cranberry juice cocktail, divided
1/2 cup sugar, divided
1 1/2 cups (6 oz.) fresh or frozen cranberries, rinsed
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup orange-flavored liqueur, such as Cointreau
3 cups coarsely crushed ice

1. Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tbsp. sugar onto a plate. Dip rims of 4 to 6 widemouthed glasses (6 to 8 oz., suitable for margaritas) into juice, then sugar. Set glasses aside.
2. Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, and sugar, the lime juice, tequila, orange liqueur, and ice until smooth and slushy. If necessary, blend in 2 batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.

Baked Turkey Sandwiches

Finally, our quick fix from last week. This recipe is based on one from a Brazilian recipe site that I frequent. The original calls for smoked turkey, which you can certainly use if you like, but I thought some leftover slices from the Thanksgiving turkey would be fine. A slice of boiled ham would not be amiss, either!

Baked Turkey Sandwiches

12 slices of bread
12 slices of mozzarella
12 slices of turkey breast
Béchamel using 2 cups milk, 6 tablespoons butter and 6 tablespoons flour
Grated Parmesan cheese to taste
method of preparation

On a baking sheet, place 6 slices of bread.

On each place 2 slices of mozzarella cheese and 2 slices of turkey breast.

Cover each with the other slice of bread.

Top with béchamel.

Sprinkle the grated cheese.

Bake in a 350°F preheated oven for 20 minutes or until golden

Pequi Rice

I must admit when I bought that jar of preserved pequi last month at the Brazilian market in San Francisco, that I was afraid to open it based on what a couple brasileiros had told me. Erick, my friend in Brasilia who hails from the Cerrado (say-hah-doo) where pequi is grown, tells me that he not only doesn't like the taste but also can't stand the smell of it. When his family makes this rice, they make a separate one for him....(Between you and me, I think Erick is a little spoiled but I would never tell that to him.....rs) My friend, Rodrigo, who lives in San Francisco and runs a business called Adventures In Brazil, claims it to be the worst tasting thing one could ever eat. So you can understand why, with all the negative reviews--another friend, Felipe, from Amasonas (Amazon) and had never even heard of it so could not comment one way or another--I was hesitant to even open the jar lest I should be repulsed by the stench thinking about what Erick had said. But my miserly ways rose above the opinions of others. (The jar had cost nearly $15 and I was not about to toss it out.) I will admit the odor that emanated from it upon my opening it was different but not in a bad way.

One of those familiar-but-I-can't-place-it sort of odors. Astringent yet earthy. I used the amount suggested in the recipe, several tablespoons for each cup of rice, as I didn't want just a little hint but the full on flavor of what it was supposed to taste like. That was a few weeks ago and I will have nothing else with my beans and stews. It is an ingredient I love as much as hot sauce and dendê. (OK, not as much as dendê which is my ingredient discovery of the year!)

Here is the recipe for pequi rice, one I hope you will try.

Pequi Rice

1 cup rice

1 half onion, chopped

1/4 cup pequi, minced

2 tablespoons vegetable oil

1 teaspoon salt,

2 cups hot water

Rinse rice in several changes of cold water to remove excess starch. Drain in a sieve for 1o minutes.

Heat oil in sauce pan and saute onions and pequi until soft. (Do not let brown)

Add rice and cook, stirring, until the rice achieves a white chalky hue.

Add water and salt and cook stirring until much of the water has boiled out but rice is still quite wet.

Remove from heat, cover and let sit for 15 minutes. Fluff with fork.

A Side and Rolls to Die For!

The rolls pictured on the left are the large size version of the recipe which is not only easy but also very delicious. The hardest part is kneading which can also be done in a bread machine or a stand mixer with a hook. However, I really find kneading dough a very meditative ritual. It is almost yogic in nature when you feel the rhythm of the the stretching, kneading, turning.... But if you must....

This is a recipe I got online but part of the method is from my Great Aunt Ruth, a fabulous country cook from Wisconsin who I will also remember for the wonderful rolls, homemade preserves and ability to make you feel as if you were there permanently. And it's true that we never wanted to leave when we had to go back to Michigan after our annual summer visits.

Do yourself and your guests a favor this Thanksgiving and leave the brown-n-serves where they belong.....on the shelf of the grocery store..rs

Whole Wheat Rolls

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup sugar
2 teaspoons salt
4 1/2 cups all-purpose flour, divided
1 egg
1/4 cup vegetable oil
2 cups whole wheat flour
Directions

In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Remove from oven and cover with a clean kitchen towel for 15 minutes. Serve warm. If desired, dough
may be kept up to 4 days in the refrigerator. Punch down daily.

I hope if you are one of the people who bring the canned yams with the marshmallows on top every year to the Thanksgiving Dinner that you will delightfully surprise the other diners by taking the sweet potato to new heights by making this delicious, yet simple, soufflé. I promise you will be asked to bring this time and again. (You don't have to tell them where you got this. Tell them you made it up.....rs)

Sweet Potato Soufflé

2 1/2 pounds yams, baked, peeled and mashed
2/3 cup sugar
2 eggs
1/2 cup milk
1 1/2 teaspoons vanilla

Preheat oven to 400°F

Mix and pour into a buttered baking dish and top with the following:

1/2 cup brown sugar
1/4 cup flour
1/2 cup chopped pecans
2 tablespoons butter

Bake for 30-40 minutes.

Thanksgiving Starters

If you didn't catch the last edition of Hoos Cookin' you're probably wondering what the ingredients for stuffing is doing in a blog titled, Thanksgiving Starters. The answer to that mystery will be revealed soon but first I want to share a very delicious dip that, like other offerings, has become a tradition for the holidays.

There are many versions of hot artichoke dip out there. This is the one I use and is a must during the holidays!

Hot Artichoke Dip

1 can (14-oz) artichoke hearts, drained and chopped coarsely
1 small can diced mild chilies
1 cups mayonnaise
1 cup freshly grated Parmesan cheese

Mix all ingredients and bake at 325°F in an even proof bowl until bubbly.
Serve with crackers or toasted pita wedges.

Several years ago I happened to be at a local market during the judging of a stuffing recipe for Thanksgiving. I don't remember who won but I do remember this recipe for stuffing-turned-appetizer because I think I have made it every year since. It comes from a local family-Mada-and is simply called The Mada Family Stuffing. The hardest part of this is pulling the bread apart. Get some clean extra hands to help!

Mada Family Stuffing

1/4 pound imported provolone, diced in 1/3-inch cubes
3 hard cooked eggs, chopped
1 cup hard salami, diced in 1/3-inch cubes
2 beaten eggs
1/3 cup flat leaf parsley, chopped
2 loaves day-old Italian bread
1 teaspoon red pepper flakes
Milk, enough to just moisten the bread
Salt and pepper to taste
4 tablespoons butter, melted and slightly cooled but still pourable

Preheat oven to 350°F

Remove crust from bread.
Tear into small pieces and place in a large bowl. Add milk to just moisten.
Add the rest of the ingredients and mix well with hands.
Make into walnut-size balls and bake on a baking sheet for 20 minutes or until they start to turn golden.

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Avocado doce

Please take note: the avocado pictured did not have a make-up assistant and ended up looking like an avocado does after a second of being cut open. I was going to put up a picture of a perfectly green, creamy freshly cut avocado but I decided to make this a reality blog this time around....rs But while I am on the subject of discoloring, you can always hit the surface of any freshly cut fruit, be it an avocado, apple or pear, with a little fresh lemon juice.

I have not tried it with lime yet but I would imagine it would slow the oxidation process. It is one of the key ingredients in the next recipe which I featured on Monday's show.

Crema de Abacate

2 large avocados, chilled, halved, seeded and diced
1/4 cup fresh lime juice
6 tablespoons powdered sugar
1/2 lime, cut into four wedges

With the back of a spoon, force the avocado through the mesh of a sieve.
Add lime juice and sugar and chill in parfait glasses. Serve with a slice of lime as garnish.
Makes four servings.

The next recipe comes from the Dr. Oz show. It's also a Brazilian concoction in the form of a healthy shake.

Brazilian Avocado Shake

Ingredients

2 cups of low-fat milk
1 large, ripe avocado
2 tbsp of honey or agave nectar
A little bit of ice

Directions
Blend until smooth and serve

Have to share this next recipe that listener and friend and fantastic cook and food stylist, Claudia Raymond sent me. Never heard of this treatment of an avocado before but it sounds good. After all, chocolate is involved!

Raspberry Fudge Cake


Ingredients
Fudge Cake:
3 cups dry walnuts
2?3 cup unsweetened cacao powder or carob powder
1?4 teaspoon sea salt
1 cup pitted Medjool dates
Frosting:
1?3 cup semi-soft pitted Medjool dates
1?4 cup agave syrup
1?2 cup ripe avocado flesh (from about 1 medium avocado)
1?3 cup cacao powder
Filling:
1?2 cup raspberries
Directions
To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.