Cheesy polenta (grits) with tomato sauce

April 11, 2020September 7, 2022 Belinda

Fabulous and easy recipe from the one and only Yotam Ottolenghi

“This understated side dish is dressed up enough to keep everyone at the table happy, but simple enough not to steal the show from the main course. It would pair really well with roast chicken or grilled seafood. You can make the sauce well in advance – just warm it through while you’re cooking the polenta – but don’t make the polenta until just before you’re about to serve, otherwise it’s likely to set.”

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Prep 20 min
Cook 45 min
Serves 4 as a side

For the sauce
1 onion, peeled and cut into 8 wedges (150g net weight)
150g (5oz) datterini tomatoes, or regular cherry tomatoes
4 tbsp olive oil
6 garlic cloves, peeled and crushed
750g (1.5lbs) vine tomatoes, core removed and finely chopped into 1cm (1/2″) dice (seeds and all)
1 tsp caster sugar
5g (1/2 oz) oregano sprigs (leaves and stalks), plus 1½ tbsp leaves extra to serve (or use basil or parsley instead)
Salt and black pepper

For the polenta
500ml (17 fl oz) chicken stock
350ml (12oz fl oz) whole milk
60g (2 oz) unsalted butter
200g (7 oz) quick-cook polenta
150g (5 oz) gruyère cheese, roughly grated

Put a large sauté pan on a high heat and, once very hot, add the onion wedges and cook, turning regularly, for about six minutes, until very well charred on the outside. Transfer to a plate, then put the tomatoes in the same pan and char for another four minutes, or until nicely blistered in places. Transfer to the onion plate, but keep the two separate, and put the pan aside to cool slightly.

Return the pan to a medium-high heat and add the oil and charred onion. Cook, stirring occasionally, for about two minutes, until slightly softened, then add the garlic and cook for another 30 seconds. Add the chopped vine tomatoes, sugar, oregano sprigs, 150ml (5 fl oz) water, a teaspoon of salt and plenty of pepper. Bring up to a simmer, then turn down the the heat to medium and leave to cook for about 15 minutes, stirring occasionally, until the tomatoes have started to break down. Add the charred tomatoes and cook for seven minutes more, until they’ve started to soften and the sauce has thickened. Keep warm until ready to serve.

Put the stock, milk, 100ml (3.5 fl oz) water, half the butter, a teaspoon and a quarter of salt and a good grind of pepper in a medium saucepan on a medium-high heat. Bring to a gentle simmer, turn the heat to medium-low and pour in the polenta in a slow, steady stream, whisking continuously, until completely incorporated. Carry on whisking for two to three minutes more, or until the polenta is cooked and the mixture is still quite wet and loose.

Stir in the cheese and remaining butter, then spread out the polenta on a large platter. Spoon the tomato sauce on to the polenta, gently swirling some of it in, top with the extra oregano leaves and serve warm.

Appetizer Vegetarian · Do-ahead · Vegetable-related

Cauliflower-and-Cumin Fritters

April 3, 2020September 7, 2022 Belinda

recipe c/o Yotam Ottolenghi

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Yields: Serves : 4 to 6

“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. His are pancake-like, packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves lime-spiked Greek yogurt.

Lime Sauce
1 1/3 cups plain full-fat Greek yogurt
2 tbsp finely chopped cilantro
1 tsp finely grated lime zest
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper

Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.

Fritters
1 small cauliflower, about 3/4 pound, cut into little florets
Scant 1 cup all-purpose flour
3 tbsp finely chopped parsley, plus whole leaves for garnish
2 shallots, finely chopped (1/4 cup)
1 garlic clove, minced
4 large eggs, preferably organic
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp turmeric
1 1/2 tsp salt
1 tsp freshly ground pepper
About 2 cups sunflower oil, for frying

Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.

In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter.
Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don’t burn. They should take 3 to 4 minutes on each side.

Drain the fritters well on paper towels.
Garnish with the parsley leaves and serve hot or warm with the lime sauce.

Appetizer Vegetarian · Dairy-free · Gluten Free · lentils · Rice · Vegan · Vegetable sides

Mujadara: lentils and rice with crispy onions

March 10, 2020January 23, 2023 Belinda

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From “The Mediterranean Dish”
Clearly, lentils and rice do not make for a fancy meal. In fact, in the Middle East, mujadara is known more as “poor man’s food,” or peasant food.
This mujadara is very simply spiced with salt and pepper. The main flavor maker here is onions, fried to the point of dark golden brown. This is what gives the rice the beautiful depth, both in color and taste.
I use these all-natural black lentils for mujadara. These petite lentils cook fairly quickly. They have a wonderful, creamy consistency; full-bodied and earthy flavor.

Serves 4-6

1 cup black lentils, sorted and rinsed
4 cups water, vegetable sock or meat stock, divided
1/4 cup Greek extra virgin olive oil, more for later
2 large yellow onions, diced (4 cups)
1 tsp kosher salt, more to taste
1 cup long-grain white rice, soaked in water for 10–15 minutes and then drained
black pepper
Parsley for garnish
For the fried crispy onion garnish
Oil for frying
1 large yellow onion cut in very thin rings

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.

In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.

Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes).

Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish, if you like.

For the fried onions, heat the oil over medium-high heat (to 375 degrees F) in a saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.

A dollop of Greek yogurt is lovely to serve it with
Enjoy!

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Warm Tofu with Spicy Dipping Sauce

January 24, 2020 Belinda

Recipe from “Alexandra’s Kitchen”
“When I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet, I couldn’t not make it.
First, you simmer tofu in water — yes, water — which for whatever reason works; then you make a simple sauce, a mix of soy sauce, sesame oil, sesame seeds, chilli flakes, and scallions; then you pour this sauce over the tofu.

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To simplify the sauce, I sometimes omit the garlic and don’t bother toasting the sesame seeds … it’s just as delicious. If you want to toast and crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.

Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice.

Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.
Tofu can be kept warm for up to 4 hours.

This dish is lovely served with “Broiled Broccoli with Spicy, Sesame-Scallion Sizzle” which is also on my blog

1 (14- to 18-oz) package firm tofu
1 tsp chopped garlic
¼ cup chopped scallion
2 tsp sesame seeds, toasted and crushed with side of a heavy knife, see notes above
3 tbsp soy sauce, low sodium if you are sensitive to salt
1 tbsp Asian sesame oil
1 tsp coarse Korean hot red-pepper flakes, see notes above
1/2 tsp sugar

Rinse the tofu, then cover with cold water in a medium saucepan.
Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a shallow bowl.
Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Broiled Broccoli with Spicy, Sesame-Scallion Sizzle

January 24, 2020January 24, 2020 Belinda

Recipe from “Alexandra’s Kitchen”

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Prep Time: 15 minutes
Cook Time: 8 minutes Total Time:
Serves 2 to 4 as a side dish

FOR THE SIZZLE:
1 tbsp sesame oil
1 tbsp coconut oil
1 tbsp sambal oelek or Sriracha
1 tbsp soy sauce
1 tbsp sesame seeds
4 scallions, thinly sliced

FOR THE BROCCOLI:
1.25 lbs (roughly) broccoli
1 tbsp neutral oil, such as grapeseed or canola
kosher salt
flaky sea salt, such as Maldon, for finishing, optional

Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.

In a small skillet, place the sesame oil, coconut oil, sambal oelek or Sriracha, soy sauce, sesame seeds, and scallions. Turn the heat to low and let the oils slowly infuse.

Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.
Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again
Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total. (Note: be vigilant!)

Transfer broccoli to a serving platter.

Meanwhile, the oils in the skillet should be gently shimmering and the sesame seeds and scallions should be beginning to frizzle. Turn the heat up to medium or high and keep a close watch. As soon as you see the oil bubbling more rapidly, remove the pan from the burner and pour the oil over the broccoli.
Gently toss. Taste.
Season with sea salt if desired — if your broccoli was nicely seasoned before going under the broiler, you might not need any additional salt.
Serve immediately.

This recipe is lovely served with “Warm Tofu with Spicy Dipping Sauce” also on my blog.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

“Zucchanoush”

January 10, 2020September 7, 2022 Belinda

For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
Recipe from “Good Housekeeping”

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1 lb. small zucchini (about 3), quartered lengthwise
3 tbsp. olive oil, divided
Kosher salt and pepper
1 clove garlic
1/4 cup tahini
2 tbsp fresh lemon juice
3 tbsp mint leaves, divided
1 tbsp pine nuts, toasted

Heat the grill to medium. Toss the zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.

Transfer the zucchini to a blender along with the garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine.
With the motor running on low speed, drizzle in the remaining 2 tablespoons olive oil and puree until mostly smooth, increasing the blender speed if necessary.

Chop the remaining mint.
Serve the zucchini mixture topped with mint and pine nuts.

Appetizer Vegetarian · Appetizers · Holiday Food

Easy warm beet and goat cheese cups

December 20, 2019 Belinda

These great-tasting, no-cook canapés are quick to assemble at the last minute, suitable for veggies and they look gorgeous.
The perfect party food from Delicious Magazine

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Makes 24

4 cooked beets
1 garlic clove
2oz (50g) Greek yogurt
2 tbsp pomegranate molasses
1.5oz (40g) fresh breadcrumbs
1.5oz (40g) chopped toasted hazelnuts
5.5oz (150g) very soft, fresh rindless goat’s cheese
24 mini croustade cups
Fresh cilantro leaves, to garnish

In a food processor, whizz the beets with the garlic clove, Greek yogurt, pomegranate molasses, fresh breadcrumbs, hazelnuts and seasoning to form a coarse paste.
Put the goat’s cheese in a piping bag, then half-fill the croustade cups.
Top with spoonfuls of the beetroot paste, then garnish each with a fresh cilantro leaf.
Serve straightaway, or keep the beetroot paste in the fridge, covered, for up to 2 days, then assemble at the last minute.