Lilikoi (Passion Fruit) Salad Dressing

July 25, 2011 at 1:08 PM · Filed under recipes

A nice one from last summer in Maui..

1 med or lg lilikoi (passion fruit) (cut, compost the husk)
1 tsp lemon juice
1 tsp ginger
3/4 C saki
1/4 C soy sauce
1 T orange, pinapple, or raspberry marmalade or jam

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le Vieux Carré

February 27, 2011 at 12:32 PM · Filed under recipes

It’s a cocktail. I’ve been languishing on my recipe posts. Tasted it for the first time at Summit Public House, Seattle.

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

via Chuck Taggart at Gumbopages

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Lecture “Genomic Gastronomy: Food Systems, Security & Policy” at CSTEP

July 21, 2010 at 11:43 PM · Filed under art, biotechnology, ecoregionalism, genomics, recipes

Lecture “Genomic Gastronomy: Food Systems, Security & Policy” at CSTEP (Center for Study of Science Technology and Policy) in Bangalore.

Lecture at CSTEP in Bangalore, India from genomic gastronomy on Vimeo.

This talk gave a broad overview of international issues and policies in agriculture and food security, and showcased three research projects that explore Agricultural BioDiversity, Genetically Engineered Crops and the difference between European and United States food laws.

ReBlogged from genomicgastronomy.com

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Dal Baati

February 16, 2010 at 12:28 PM · Filed under india, recipes

Here’s a recipe. I learned to make this with a family at the Pushkar fair and a small group Srishti students and faculty. It’s a traditional Rajasthani dish of dal and baati which is like a heavy bread or roll. You could probably make small baati (ours were the size of tennis balls) and bake them (no bondfire as in the recipe). However for authenticity, you could do what we did which was cook the baati in a heap of hot, glowing camel dung. The trick is finding a herd of camels to get the fuel from. Although at Pushkar it wasn’t a problem. Very tasty!

Daal:
1/2 kg moong daal (green gram)
onions, 1/2 kg spinach (shredded), coriander, garlic (crushed),
2 tomatoes, chillies
dhaniya (coriander seeds) powder, turmeric

soak the daal for 5 mins
boil 7 glasses of water with 2 teaspoons of salt
add the daal to it

chop onions and green chillies
heat them in 4 tablespoons of oil
add 1 tbspn dhaniya powder
1 tbspn red chilli powder
a little turmeric
1/2 kg shredded spinach, 2 tomatoes
when the daal has boiled enough, add chopped coriander leaves and mix

daal seasoning: heat 2 tbspn oil, add jeera (cumin seeds) when oil is hot enough and add the chopped garlic. add it all to the daal when ready.

Baati:
1 and 1/2 kg atta (wheat flour)
add some salt and water and knead the dough (thick consistency)
make balls of the dough.
cook them on a bonfire (or bake).
optional: then lightly fry the baati in ghee (clarified butter) or regular butter

you can also make a nice sweet dish to eat with the dal by then tearing bits of the baati and mixing well with jaggery (unprocessed sugar).

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Woodland Soup

June 8, 2007 at 8:04 AM · Filed under recipes

Image by Ejdzej
Here is a recipe I made a few weeks ago as spring here in Michigan was in full bloom. This soup has a bit of a savory/sour/nutty flavor, owing to the mix of chicken broth, eggs, sorrel, and morel mushrooms. It’s great for those semi-cool springtime evenings.

Ingredients:

• 7 oz. sorrel leaves (or substitute young spinach leaves)
• 8 oz. morel mushrooms,sliced into thin strips
• 2 Tablespoons olive oil
• 2 Tablespoons salted butter
• 1 onion, finely chopped
• 2 large potatoes, peeled and cut into thin strips
• 7-8 cups vegetable or chicken broth
• 1 teaspoon salt
• 3 egg yolks
• 1/2 cup sour cream

Preparation:

1. Remove the stems from the sorrel. Stacking several leaves on top of each other, roll them up lengthwise and then cut them into thin ribbons crosswise. Continue chiffonading the res of the sorrel, and set aside a few tablespoons for garnish.
2. Heat the olive oil in a large non-stick soup pot and sauté the onion, stirring, until it is lightly colored.
3. Add the potatoes and stirring continuously, cook them for about 5 minutes or until lightly colored.
4. Add 7 cups of the broth and salt and bring to a boil over high heat.
5. Saute the mushrooms in the butter for jut a few minutes and add along with the sorrel chiffonade; reduce the heat to low, and cook for about 10 minutes or until the potatoes are tender.
6. Whisk the egg yolks and sour cream together in a small bowl.
7. Pour a spoonful of the hot soup into the egg/sour cream mixture and whisk to combine.
8. Whisking the soup constantly, pour the tempered eggs back into the soup.
9. Cook the soup over low heat, moving the soup pot back and forth on the burner and continuing to stir with a wooden spoon. Do not allow the soup to boil; it should begin to slowly thicken.
10. Taste and add more salt if necessary. Thin with as much of the remaining cup of broth as necessary to get a nice consistency.

To serve:
Ladle the soup into 6 heated serving plates and garnish with the reserved chiffonade and hard-boiled egg slices.

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Rhubarb-Guava Crumble

June 6, 2007 at 1:03 PM · Filed under recipes

It’s a rhubarb kind of time right now in Ann Arbor. I picked up some nice fresh stalks from the farmer’s market a few blocks away. Adding some guava candy from Trader Joe’s made it an extra-special chewy treat!

Crust:
1 c. flour
3/4 c. raw oatmeal or quick oats
3/4 c. brown sugar
1/2 c. melted shortening (butter)
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder (optional)
4-6 Guava paste rolls (available at Trader Joe’s and elsewhere)

Save the guava rolls for last.

Mix the dry ingredients together then add the melted butter. Knead until you get a crumbly dough.

Rhubarb Filling:
4 c. fresh rhubarb cut into smallish pieces
1/2-3/4 c. white sugar (depending on taste)
3/4 c. water
1 tbsp. cornstarch

Add the sugar and water to the cut rhubarb in a bowl and let sit (or not) while you prepare the crust. You can even add a bit of lemon juice for extra tartness. This will help draw the flavorful juices out. Add the cornstarch and mix thoroughly.

Spread the Rhubarb mixture into the bottom of a glass baking pan and cover evenly with the crumble crust. Crumble the guava rolls on top of the crust topping and bake at 375 F. for 30-45 minutes or until the crust is a deep golden brown.

Serves approximately 8-12 and yummy with vanilla ice cream.

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