Happy New Year Rabbit You!

Posted on February 25, 2011 by Four Cooking Together

It’s been more than a month since our family’s last real holiday celebration. Given the continuous stream that begins in October with Diwali and Halloween, by early January we’re tuckered out after virtually two months of on-and-off revelry. It’s time for a short respite – to focus on resurrecting the house, finally toting all the holiday decorations back to the garage, and generally getting back into a “normal” routine. By early February though, we’re bored with tidying up and organizing, and ready for an excuse to party. Luckily, we’re just in time for Chinese New Year 2011, year of the rabbit. With a household half full of rabbits, in the astrological sense, this marks an auspicious year, and one in which two of us will reach ages measured in multiples of 12, the Chinese Zodiac repeating as it does, every dozen years. We won’t mention which multiples.

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Garlic Herb Dressing

Posted on February 5, 2011 by Four Cooking Together

This dressing pairs well with all kinds of savory salad ingredients, but a classic Greek presentation features leafy greens, kalamata olives, cubed tomato and cucumber, slivered red onions and chunks of feta cheese. For a middle-eastern Fattoush style salad, try throwing in some chopped fresh mint, chunks of radish, torn pieces of toasted pita and a little dried sumac in the dressing. Sumac can be found at middle-eastern groceries – leave it out if you can’t locate it.

Ingredients:

2 Tbsp white wine vinegar (or half lemon juice, half wine vinegar)
6-7 Tbsp extra virgin olive oil
Salt and freshly ground pepper
1 small clove garlic, minced
½ tsp dried oregano
1 pinch dried thyme
1 pinch dried dill
1-2 Tbsp chopped fresh parsley or combination of fresh herbs.

Method:

Place ingredients in a clean, dry jelly jar. Screw on the lid and shake well. Let dressing sit for half an hour.

Café Gratitude Style Summer Rolls

Posted on February 5, 2011 by Four Cooking Together

Makes about one cup sauce; summer roll servings vary

Café Gratitude is a natural foods restaurant with locations in San Francisco and Berkeley. A favorite dish is their collard-wrapped summer rolls. This is my approximation. You can improvise the fillings—mix and match as you like. Choose raw items that offer a range of textures, with plenty of crunch. Kids will enjoy wrapping their own green bundles. By the way, the dipping sauce makes a great sandwich or veggie burger spread, too.

Ingredients:

1/3 cup light coconut milk
2 tablespoons white miso (from Whole Foods)
2 tablespoons peanut, cashew or almond butter
pinch of cayenne pepper (optional)
1 to 2 teaspoons garlic, minced
¼ cup tahini
2 tablespoon fresh lemon or lime juice
handful fresh herbs (cilantro, parsley, basil or arugula)
drizzle of honey or agave (optional)
collard leaves, stems cut off
any of the following, cut into long matchstick lengths: apple, peach, plum, carrot, cucumber, celery, radish, jicama, pear, raw beet, raw turnip
ripe avocado, cubed
strawberry halves
sprouts such as sunflower, pea shoots, radish
herbs like basil, mint, cilantro, parsley, dill or arugula (optional)

Method:

For dipping sauce, blend first 8 ingredients (up to collards) together in a food processor until very smooth. Taste, then add the agave/honey if you like a hint of sweetness. Refrigerate. This step can be done a day or two ahead of time.
Steam collard leaves until dark green and just pliable (less than one minute). Rinse under cool water and pat dry with a clean kitchen towel.
Lay a leaf out on a cutting board. Place a small amount of julienned fruits and vegetables or other ingredients on each leaf. Roll up to create a fat cigar-like shape. Repeat with each leaf. Serve with dipping sauce. Best eaten shortly after assembly.

Indian Style Potatoes with Broccoli (Aloo Hari Phool Gobi)

Posted on February 5, 2011 by Four Cooking Together

Broccoli is not traditionally used in Indian cuisine, but works quite well when substituted for the expected cauliflower in Aloo Gobi. I sometimes add chopped onion (a small one) to the pan with the cumin seeds for added flavor. You can substitute green beans (stemmed and cut in quarters) for the broccoli.

Serves 4

Ingredients:

3 medium potatoes, rinsed and peeled if desired
1 small bunch broccoli, rinsed, bottom of stems cut off
1 tablespoon olive or canola oil (or more if needed)
1 teaspoon cumin seeds
1 teaspoon ground cumin
3/4 tablespoon ground coriander
½ teaspoon turmeric
½ teaspoon salt (or to taste)

Method:

Cut potatoes into ¾ inch cubes. Cut broccoli into 1 ½ – 2 inch pieces.
Warm oil in a sauté pan over medium heat. Toast cumin seeds, in oil until fragrant (about 30 seconds).
Add potatoes to pan and toss around to coat with oil, and making sure spices don’t stick to bottom of the pan. Sauté for 5-10 minutes, stirring frequently.
Add broccoli and remaining spices, stir well. Sauté for 5 minutes, then add about ¼-½ cup water to pan.
Cook over medium-low heat. Stir occasionally, and add more water as necessary to prevent vegetables from sticking to the pan.
Cook until potatoes and beans are tender. If you prefer softer beans, cook them a bit longer—for crisper ones, a little less. Taste and add more salt if necessary.

Sautéed Broccoli with Garlic and Red Pepper Flakes

Posted on February 5, 2011 by Four Cooking Together

This is a classic dish – a delightful riff reminiscent of sautéed greens with garlic, something my family eats at least once a week during the winter months. By this time in the season, we’re ready for a slightly different take. Try substituting broccoli rabe for another tasty variation. We also like to toss in some toasted pine nuts for a nutty crunch. (Serves 4-6)

Ingredients:

One head of broccoli, rinsed, tough stems removed
2-3 cloves garlic, finely chopped
Salt and pinch of red pepper flakes
Fresh lemon juice or balsamic vinegar (optional)

Method:

Separate the broccoli into uniformly sized pieces. You can peel the stems, if the stalks seem tough.
Steam the broccoli for a few minutes, until just turning bright green. Drain and cool in an ice water bath to stop cooking.
Heat some olive oil in a sauté pan. Add broccoli and sauté for a few minutes. Then add garlic and pepper flakes. Toss and sauté until just tender. Season with salt and a splash of lemon juice or vinegar as desired, to taste.
Great served on its own, or toss with a little extra virgin olive oil and cooked pasta. Or if desired, add some rinsed and drained, canned white beans or garbanzo beans to the pan for the last few minutes of cooking.