Indian Mint and Cilantro Chutney (Pudina aur Dhaniya Chutney)

Posted on January 18, 2012 by Four Cooking Together

(Makes ½ cup)

This recipe is adapted from Sanjeev Kapoor’s How to Cook Indian, an excellent resource for anyone serious about learning to cook Indian food. Pair with potato samosas (make your own or purchase from an Indian market). Jazz up a sandwich or burger with a dollop.

Ingredients:

1 cup roughly chopped fresh cilantro
½ cup roughly chopped fresh mint leaves
2-3 green chiles, stemmed and chopped
¼ teaspoon sugar
1 teaspoon freshly squeezed lemon juice
Salt to taste

Method:

Put the cilantro, mint and chiles into a small food processor or blender. Add ¼ cup water (or more depending on desired consistency) and sugar, and process to a smooth paste.
Transfer to a bowl and stir in the lemon juice and season with salt to taste.

A New Year, Cooking Together

Posted on January 11, 2012 by Four Cooking Together

Cauliflower “steaks” flavored with cumin, coriander and sweet paprika. See the recipe below...

This past weekend, a dear friend was visiting from the east coast. When Jane lived nearby our families often met to share the evening meal. Everyone enjoyed these gatherings — for the pleasure of great company, food and cooking together. We found ourselves recreating the experience one night during her recent stay, chopping, stirring and laughing as we worked. Later we lingered at the table, long after the last bite. The melding of friends and food casts its spell like a magical tonic — filling bellies to bursting with flavorful morsels and merriment. We’re helpless to resist.

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Winter Root Slaw with Beets, Carrots, Daikon and Celery Root

Posted on January 11, 2012 by Four Cooking Together

This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.

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Roasted Cauliflower Steaks

Posted on January 11, 2012 by Four Cooking Together

Cauliflower steaks are all the rage, and with good reason. The roasting lends a deep flavor to this sometimes lackluster vegetable, and may well change your view of cauliflower with just one bite.

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Colcannon

Posted on January 4, 2012 by Four Cooking Together

With loads of leafy greens in our winter garden, we’re constantly searching for creative ways to incorporate them into our meals. Look no further than Colcannon — creamy comfort in every forkful, just made for the dreary, mid-winter evening. This traditional Irish mashed potato dish is dressed up with fresh kale or cabbage and leeks (that onion cousin that looks like a giant scallion). In most recipes the ingredients are boiled then mixed together with all sorts of good stuff like butter and cream. We like to sauté the greens and leeks in the butter instead of boiling them — it adds an extra level of flavor.

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