Tagged With: Vegetables
Continental Curry Biryani
It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries. This year it falls on Friday, May 17th in the Western calendar. Because it is customary to eat rice on Buddha’s birthday, we developed this heavily spiced vegetarian biryani to honor the Buddha and many of the exotic lands from which our spices come. Our Continental Curry is the perfect blend for this occasion, as it combines the best elements of several varieties of yellow curry. While we can’t promise a permanent Nirvana as a result of this dish, we guarantee at least a transient one!
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Ingredients
Instructions
- In a medium-sized pan over medium heat, add the oil. When hot, add the onion and cook until softened.
- Add raisins, cashews, cloves, cumin, Indian coriander, green cardamom and cassia sticks.
- Saute spices until fragrant and the seeds start to "pop", about 3 minutes.
- Add salt, water and saffron and bring to a boil.
- Add rice and turn heat down to simmer.
- Cover and cook for about 10 minutes. Rice will be 3/4 of the way cooked. Spread in a shallow pan to cool.
- While rice is cooking, par-cook the vegetables. In a shallow pan over medium-high heat, add the vegetables and water. Cover and steam for about 5 minutes.
- In a food processor, puree the garlic, ginger, onions, mint leaves, Continental Curry, jalapeno, salt and tomato.
- In a medium saute pan, heat 1 tablespoon oil.
- Add paste and saute for 5 minutes.
- Add par cooked vegetables, stirring well to combine. Taste for seasoning and salt.
- Preheat oven to 350 degrees.
- In a small saucepan, warm a pinch of saffron and the milk. Remove from heat.
- Spray a large ovenproof casserole dish with pan spray.
- Layer in half of the rice and sprinkle with half of the cilantro.
- Evenly spread the vegetable curry paste mixture over the rice.
- Top with remaining rice and sprinkle with remainder of cilantro.
- Drizzle with the saffron-infused milk.
- Cover the casserole dish and bake for 15 minutes, until the rice is cooked through.
- Turn the oven off and let the biryani stay in the hot oven for another 10 minutes.
- While the biryani is baking, heat 2 tablespoons of oil in a large saute pan over medium-high heat.
- Add the sliced onions and fry until golden. Drain on paper towels.
- Add chopped cashews and fry until golden. Drain on paper towels.
- Remove the biryani for the oven.
- Top with fried onions and cashews.
- Serve with Greek yogurt on the side.
Harissa and Vegetable Couscous
This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. The spices from that region are so exotic, in their perfect union of sweet-spicy-aromatic. “How do you use the Harissa?” is one of the most common questions following the exclamations of delight, and though my fellow merchants and I have written versions of this recipe on many a business card, envelope, and scratch paper, it’s about time it took its place among our favorites here on the blog.
The tender-crisp vegetables and fluffy cous cous are a perfect vehicle for this sumptuous sauce; our version of the traditional Tunisian red pepper condiment that is so ubiquitous in Northern Africa. The cumin, coriander, and caraway add complexity and depth, with the guajillos lending just enough heat to be interesting without being overwhelming. You can also try the Harissa sauce on grilled meats or eggplant — or even on halibut!
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Ingredients
Instructions
- To make the Harissa – In a small saute pan on medium heat, add 1 tablespoon olive oil. When hot, add the chopped red onion, and saute until it starts to get a little color. Meanwhile, in a blender, combine the tomato paste, roasted peppers, Harissa, garlic granules, 1/3 cup olive oil and red wine vinegar. Pulse until it’s still a little chunky. (You can also puree it until it’s smooth.)
- Transfer to a bowl and add salt to taste. Add the sauteed red onions and green onions and mix well. (You can prepare this ahead of time – let it get to room temperature before serving. If you have any leftovers, it will keep well in the refrigerator. This works well as a condiment to any meal.)
- To make the Couscous – In a large Dutch oven, heat the oil over low heat. Saute the onion and garlic until translucent. Add stock, dried apricots, squash, zucchini, cauliflower florets, chickpeas, turmeric, ginger powder and Aleppo pepper, stirring well. Turn up the heat and bring to a boil. Place the cover on the pot, reducing the heat to medium and simmer until the vegetables are tender, but still a bit crispy. This should take about 5 minutes.
- Then mix in the diced tomatoes, peas, cilantro and couscous. Remove the pot from the heat, cover and let stand 10 minutes. (This will cook the couscous.)
- Remove the lid and fluff the couscous with a fork. Transfer to a serving dish and drizzle some of the Harissa onto the couscous, serving the rest of the Harissa on the side.
Chimichurri Flank Steak
There are many recipes for Chimichurri Sauce out there. We have a fondness for this recipe, which uses our Chimichurri Spice. The combination of Aji Mirasol, Guajillo and New Mexico chiles with a few other spices make it a great blend to make Chimichurri Sauce with. The complexity of this blend mixed with fresh herbs, citrus, plenty of garlic, vinegar and oil will make a sauce that you will use over and over. Just throw the sauce ingredients into a blender and pour into a container. It will keep in the refrigerator for a couple of months. The longer it sits, the better it gets. We like it both as a table sauce to drizzle over grilled meat and fish, and as a marinade for meat and vegetables. We used it to marinate this flank steak, but served more on the side because it tastes so good. Trust us – you will find excuses to use this sauce…
Grilled Chimichurri Flank Steak, with more drizzled on top and some lime wedges on the side.
Ingredients
Instructions
- Combine first nine ingredients in a blender or food processor and blend. Pour into a glass jar with good seal. It will keep for a couple of months in the refrigerator...and just keep getting better. Give it a good shake before using.
- Put the flank steak in a large resealable bag, and add enough of the Chimichurri Sauce to thoroughly coat the steak. Squeeze all of the air out of the bag, and seal. Place bag on a plate and put in the refrigerator. Marinate for at least 2 hours, but overnight is even better.
- You can either grill or broil this flank steak. When your coals are hot and ready for cooking, take the flank steak out of the bag, but make sure that it still has some of the Chimichurri Sauce coating it when you put it on the grill.
- Grill or broil it to your desired doneness, being sure to get good grill marks on both sides. When you take it off the grill, allow it to rest for 5 - 10 minutes.
- Then slice it against the grain, put it on a platter (no sneaking a piece!), and drizzle with more Chimichurri Sauce. Serve it with a little bowl of sauce and some fresh cut up limes on the side.
