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August 2011 COTM, World Vegetarian: Vegetables, Grains, and Dairy

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  1. Green Bean Salad, p. 203.

    Another quest of mine for a tasty side that can be served at room temperature along with simple summer main dishes. (In this dinner's case, oven-baked striped bass from the Legal Seafoods Cookbook.)

    Anyway, this was very easy and flavorful. An onion cut into rings is sauteed in 1/4 cup olive oil with 4 finely-chopped garlic cloves. Then 1 pound fresh or canned tomatoes, also finely chopped, are added (I used a good quality diced canned tomatoes) and after the tomatoes break up (7-8 minutes) a pound of topped and tailed green beans, 1 tsp salt, and 1 cup water are added to the pan. All is brought to a boil, before covering the pan and simmering for 20 minutes or until beans are completely tender. The cover is then removed and the sauce is boiled down over higher heat till mostly reduced. A cup of Circassian Sauce (p.684) is folded in gently and the beans are served at room temperature or chilled. I didn't need to salt the final product much because the Circassian Sauce was both savory and sweet, and the tomatoes needed no pinch of sugar (which I sometimes feel is needed with canned tomatoes) for the same reason. All in all, a very pleasant, make-ahead recipe which could also function on an antipasti table.

    This is not a dish for those who like their beans crisp-tender, but it is a very flavorful side and certainly easy. The beans weren't obnoxiously soft and they did hold their shape. The dish is especially good with the Circassian Sauce on p. 684 which is also very quick to make. I'll review this in the Sauces and Added Flavorings section of this COTM.

    1. Green Beans w/ browned shallots (half recipe) p. 206

      Nothing new here, but a reminder to me that sometimes less is more. It’s too early for my garden yet, but fresh green beans are everywhere and this looked like a quick, uncomplicated recipe to make late on a Saturday. I often eat green beans with browned shallots or onions, but typically add thyme and sliced almonds. Boil green beans in salted water and shock in cold water to stop cooking and drain. Brown thinly sliced shallots in olive oil, then add beans until heated through and season with salt and pepper. I used 1 T of oil instead of the 1.5 called for and think I could use even less next time. The recipe says to serve them hot, but I did not mind munching on these at room temperature either. The Mr. ate these without resistance.

      2 Replies
      1. re: BigSal

        Sounds delicious. I love munching on room temperature (leftover) green beans, so maybe I'll doube up the recipe. Our green beans have been incredibly good this year, so a nice simple preparation like this is perfect.

        1. re: BigSal

          Green Beans w/ browned shallots p. 206

          I made a slightly modified version of this recipe. I added some mustard seed when the shallots were nearly done and fried until they popped. I had some freshly picked but slightly overgrown green beans, the kind that need a little extra cooking to be tender. So I microwaved them with a bit of water in the bowl, then dumped them into the fried shallots, water and all, and simmered until the beans were well-cooked and the water mostly evaporated. It was delicious! As much as I like quickly cooked beans, I can also appreciate long-simmered ones.

          As MJ says in the intro, the fried shallot taste is surprisingly strong. The flavors of this dish reminded me of the iconic Thanksgiving green bean casserole with fried onions, but without the gloppy cream of mushroom soup. I'll definitely make this again, with either long or short cooked beans. Yum.

        2. Penne with Zucchini and Basil

          I made this for our national night out block party. It was easy and good, I would definitely make it again. It calls for a "good sized onion" and also gave the weight - my good sized onion was twice the weight called for, so I'm very glad she gave the weight! You saute the onion 5 minutes, add the zucchini, and then toss it with the pasta, basil, mint, and parmesan. Good weeknight, summer meal. (Needless to say, I didn't have penne. Or veggie broth, I just used pasta water).

          3 Replies
          1. re: sarahcooks

            Penne with Zucchini and Basil, Pg 482 (Italy)

            We made this last night and saracooks is right, "It was easy and good." So good in fact that G had 3 helpings..! I thought it was just OK and didn't finish my serving. But there's nothing wrong with the recipe.

            I used the recommended "good-sized onion", white in my case... 3 medium sized zucchini, and Barilla penne. However, I used 1/4 cup chicken broth instead of vegetable stock or water. So much for vegetarian. We also included 1 tspn crushed red pepper flakes.

            Cook the onion, add the zucchini... cook the pasta and toss it with the zucchini, herbs and cheese. Eesy peasy. I heated up a combination of leftover green beans and grilled potatoes to serve as a side dish.

            1. re: sarahcooks

              Penne with zucchini and basil p.382 in my British edition

              Not much to add to above two posts. This was a good, fast pasta dish. I used summer squash rather than zucchini. The mint and basil added at the end gave it a fresh, summery flavor.

              1. re: sarahcooks

                Penne with Zucchini and Basil
                Made this for dinner tonight, smaller portions became a side dish for grilled pork chops. I used a bit of demi glace instead of vegetable, stock, as we were clearly not having a vegetarian dinner. I would call this an adequate side. The combination of the basil and mint was refreshing and summery, but I wouldn't call it great. I think it might be a nice side with grilled lamb, however. That's probably just the old lamb and mint combination calling me from my childhood.
                Picture of the meal here (don't look if you are a strict vegetarian!):

              2. Spanish-Style Grilled Zucchini p. 296

                Rather than cooking this on la plancha (cast iron griddle), we cooked this on our grill. Zucchini (we used a combination of zucchini and summer squash) is cut into 1/4" slices, cook a couple minutes per side, season with salt and dribble Spanish-Style Garlic and Parsley flavored olive oil (oil and chopped garlic is simmered for 5 seconds, when the oil cools, salt and chopped parsley is added). Another simple and repeatable recipe. The garlic oil adds a nice touch. We also used the flavored oil for our grilled bread.

                Spanish-style Grilled Portobello Mushrooms p. 248

                We also chose to grill this rather than cook it a la plancha. Grill portobello, season with salt, dribble with the flavored oil and garnish with parsley. Quick and easy.

                1 Reply
                1. re: BigSal

                  Spanish-Style Grilled Zucchini, p. 296

                  I'm always interested in grilled recipes that I can duplicate in my non-grill kitchen, and this one works fine with a cast-iron skillet. I also liked the Spanish-Style Garlic and Parsley-flavored Oil with it (p. 665) , which Big Sal has described very well above. The green and yellow summer squash browned and tenderized nicely in my hot pan in 4 minutes. With the oil on hand, this could go together very quickly! Be ready to serve with dispatch, however--I noticed that the squash softened up quickly as it waited to be served.

                2. Corn with Ginger, page 171.

                  I made this dish as a side to grilled salmon. The preparation begins by heating peanut oil, to which cumin seeds are added and sizzled. Then chopped ginger goes in, followed by chopped tomatoes. After the tomatoes are slightly reduced, a bit of salt and sugar are added, along with corn kernels, and chopped chiles (optional, but I used them). When the corn is done, chopped cilantro is tossed into the mix.

                  I used a green heirloom tomato along with the red tomato, and I used a combination of jalapeno, serano, and yellow chiles, small amounts of each.

                  MJ states this recipe hails from India, but I think it would be a compatible side with many different entrees. Simple dish, bright and summery, lovely flavors. It could be made with frozen corn also, for a year around side dish.

                  10 Replies
                  1. re: L.Nightshade

                    Sounds delicious -- lovely bowl, BTW.

                    1. re: pikawicca

                      Thank you pikawicca, it was delicious.
                      I know that food photographs better on white plates, but I get bored with them sometimes!

                    2. re: L.Nightshade

                      I love this as a different kind of "fried corn," which the DH makes frequently with less intense flavors. This sounds delicious.

                      1. re: L.Nightshade

                        Corn with Ginger, p. 171.

                        I also made this tonight as a side with Vietnamese Braised Scallops ("All About Braising" by Molly Stevens.) I mention this because LNightshade suggests that this would be compatible with many different entrees, and indeed it is. LNightshade has described it well: a relatively simple salad/side dish with a lot of flavor and freshness, thanks to the ginger and cilantro. I also used the optional "fresh hot green chile" (a jalapeno in my case) and it was just right. I even used good canned diced tomatoes since my home-grown tomatoes are still quite green ;-( and to my taste and my guests, this was fine. I used fresh-grated corn off the ear, and it was sublime.

                        1. re: L.Nightshade

                          Wow, with two positive reviews, this is going on my to-try list. Thanks for mentioning it. Would have passed it by.

                          1. re: LulusMom

                            Sweetcorn with ginger p.66 in British edition

                            Isn't it funny how so many of us are choosing the same recipes even with 638 recipes in the book? Of course that is one of the benefits of COTM - read someone else's glowing review and that recipe is suddenly so much more appealing.

                            I thought this was a great, quick and easy side, though actually I used it as a pasta sauce. I had 3 lovely ripe tomatoes and a couple of ears of corn and it all came together in 15 minutes. It had nice flavor nuances from the cumin, ginger and cilantro. Definitely one for regular rotation.

                            1. re: JaneEYB

                              Are you in the UK Jane? I notice that British recipes use the term "sweetcorn." I was wondering if that term is used for any corn, or if it implies a certain type of corn.

                              1. re: L.Nightshade

                                Sweetcorn is corn on the cob, or more usually, off the cob in the form of tinned or frozen kernels.

                                1. re: L.Nightshade

                                  Corn terminology in the UK is bewildering: "Corn" means all grains (therefore, a corn-fed horse is fed grain of some kind, possibly just oats.) Corn generally, particularly field corn fed to animals, is "maize." Corn that people eat is "sweetcorn."

                                  1. re: pikawicca

                                    That is a helpful clarification. I didn't understand greedygirl's explanation of sweetcorn being corn from the cob. Isn't all corn from a cob? But you've put it into a context that makes sense. Thanks.

                          2. Broccoli with Spinach (pg. 145)

                            Wow, was this unexpectedly delicious. It sounds so simple yet it just burst with flavor. I did sub kale for the spinach.

                            Blanch the greens with broccoli florets (I think you can also cut up the stalks and blanch those as well). Drain and finely chop up the greens. Chop up a small onion, garlic, ginger and red hot chili. then saute the onion/ginger/garlic/chili until the onion edges begin to brown. Add ground cumin and then add the blanched greens. Then add a bit of salt.

                            This just had so much flavor. Everything blended so well together. Definite keeper.

                            6 Replies
                            1. re: beetlebug

                              good to know, and thanks for the heads-up... out of curiosity, how strong is the ginger flavor?

                              1. re: Emme

                                The Ginger accents the cumin in the dish. I probably added more Ginger than called for.

                              2. re: beetlebug

                                Yes, this was amazing. It's one of her many recipes that, as a friend says, shouldn't be as good as it is. I loved the nubbiny texture of the chopped broccoli (to clarify, you cook broccoli and spinach together, drain, and finely chop both of them together before adding them to the sautéed onion mixture).

                                For what it's worth, this was perfect with the Blistered Chicken, Tandoori-Style in Rozanne Gold's Radically Simple (page 198).

                                1. re: Liana Krissoff

                                  I may have to give this a go tonight. @Liana, if it's not too much trouble, I'm curious to hear more about the Blistered Chicken. Here's a link to the Radically Simple thread. http://chowhound.chow.com/topics/786040

                                  1. re: BigSal

                                    Done. I meant to do that last night but got distracted.

                                  2. re: Liana Krissoff

                                    I am making Blistered Chicken for tomorrow dinner with company - this sound like a perfect side. I do not have the book and hope to find the recipe on the net.

                                2. Fried okra with fresh curry or basil leaves

                                  I remembered reading about this recipe in one of the other threads when I saw okra at my farmers market. It's not a common vegetable here, and not easy to grow, so I snapped it up. I made it in my wok and totally missed the part where you mix water into the turmeric. Whoops. It was still good though. Her instructions were precise, very helpful since I'm not very experienced with okra. I'm not sure I let it get crispy enough, but it was tasty and DH even said it was okay and ate it, and he usually hates okra.

                                  4 Replies
                                  1. re: sarahcooks

                                    Did you use curry leaves? Or basil?

                                    I made the recipe on the opposite page — Okra and Tomatoes — on Monday night. Served over rice, rather than with fried eggs or flat bread. We enjoyed it a lot, though both of us love okra.

                                    There was another 2# of okra in this week's CSA, so I'll be trying a different recipe.

                                    1. re: odkaty

                                      I used curry leaves because I had some in the freezer. I couldn't taste them much though, so I don't think it makes that much difference.

                                      1. re: sarahcooks

                                        Something must be wrong with your curry leaves, it should make a huge difference.

                                    2. re: sarahcooks

                                      Fried Okra with Fresh Curry or Basil Leaves - p. 252

                                      I've made this many times now, but not this year until yesterday, as we finally got some okra from the CSA. I think there are some important things about this recipe I need to highlight. The first, is that this is fried okra. Not sauteed. The instructions are to cut the okra 1/8" thick. That is thin, and reason it is cut that thin is so it fries up completely crisp. If you've had fried okra dredged in cornmeal, this is not what you are going for. That is crisp on the outside, but tender in the middle. This okra is supposed to be crunchy all the way through.

                                      The frying time given is spot on. Twelve minutes, to get crunchy okra. I like to use basil leaves instead of curry leaves, simply because at the time of year when I can get good okra, I also have basil growing like crazy in the garden. So you add the okra and basil together, then the turmeric slurry, and fry for 12 minutes. Then lift with a slotted spoon and drain on paper towels. Season with salt, pepper, and cayenne, toss and serve. I like to serve this in bowls and eat it like popcorn as a snack. The okra and basil (or curry) leaves being completely crisp, it seems more like a finger snack than something to be served on a plate and eaten with fork. We love this chez MM.

                                    3. Carrots with Fresh Cilantro (India), page 159.

                                      This dish can be made with fresh fenugreek or cilantro. I only had access to cilantro. Right off the bat, I need to tell you that I made this with half carrots and half kohlrabi. I just needed to use up the kohlrabi from my CSA, thought it would work in this dish, being a root and all.

                                      Anyway, asafetida and cumin seeds are sizzled briefly in oil, then chopped carrots are added. After a few stirs, cilantro, chile peppers, cayenne, salt, garam masala, and amchoor are added. I also added a bit of ground fenugreek, just hoping to get that flavor in there. A bit of water goes in and the carrots simmer until tender.

                                      The failings of this dish are most probably due to my adding kohlrabi. It was just a bit too bitter, tasting like a strong turnip. The sweetness of the carrots works much better with the spices in this dish. It was OK, but I'd try another carrot recipe before doing this one again.

                                      20 Replies
                                      1. re: L.Nightshade

                                        Addendum: I ate these carrots and kohlrabi today for lunch, cold, with a little yogurt. Pretty darn tasty! Perhaps the spices needed to mature a bit.

                                        1. re: L.Nightshade

                                          Kohlrabi is not a root. According to Wikipedia, kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

                                          1. re: herby

                                            Interesting! As I typed it, it did cross my mind that it might not be a root. Seems like it's always sold next to, and treated like, a root vegetale.
                                            I'm always learning something new on these boards!

                                          2. re: L.Nightshade

                                            You know, there are four kohlrabi recipes in the book. So if you get more from your CSA, you have options.

                                            1. re: L.Nightshade

                                              It was probably bitter due to ground fenugreek which is quite potent. Fenugreek leaves are generally not as bitter, especially when young and tender and that is precisely the stage at which they are used in Indian cooking. I need to borrow this book again. There were quite a few hits when I cooked from it last time!

                                              1. re: sweetTooth

                                                I very much like the flavor of ground fenugreek, and I find the aroma intoxicating. I think my kohlrabi was bitter. But as I said, the dish seemed a lot better the next day. I've never seen fenugreek greens, maybe I can grow them!
                                                If you get your hands on the book (or if you look through Eat Your Books) and recognize the recipes that were "hits," please post about them! Some of us are always looking for recommendations.

                                                1. re: L.Nightshade

                                                  A good kohlrabi should be sweet and juicy, like the sweetness of good, fresh cabbage, but crisper and juicier. It shouldn't be bitter or have a strong turnip flavor. I like kohlrabi best raw, just cut into slices or stick to munch on like carrot or celery sticks. The next time you get a kohlrabi from your CSA, try a taste of it raw. If it has a strong flavor, cooking is only going to intensify it, sad to say.

                                                  The best way I've cooked kohlrabi was when I cut it up and put it down as a layer underneath a roast chicken. It absorbed all of the chickeny juices and fats, and was incredibly tasty.

                                                  1. re: Karen_Schaffer

                                                    I did eat some of it raw, it was OK. And I've had it before, also OK, but I wouldn't describe it as sweet and juicy! Perhaps I kept it in the fridge too long. (Perhaps it shouldn't even be refrigerated?) Interesting that you say cooking it will intensify the strong flavor. I actually love turnips, rutabagas, etc. so that type of flavor shouldn't be a problem. Just didn't love this particular critter. I like your chicken idea, would definitely try that if I get more. Thanks for your wisdom on this matter!

                                                    1. re: L.Nightshade

                                                      They store pretty well in the refrigerator, so that shouldn't have been the problem. It might just be the weather. The cabbage family, in general, tastes better when there has been some cool weather because it encourages sugar production. Tradition holds that Brussels sprouts, for instance, taste best after they've had a touch of frost.

                                                      I don't know where you are in the country, but July/August is not known for cool weather anywhere, unless you're in the southern hemisphere! I'm in California and grow my kohlrabi in the winter. SweetTooth is right also that you'll have better luck with younger than older ones, on average. (Some big ones can still be great, depends on the variety and probably the weather.) Maybe you can chat up your CSA about them, see if they'll be harvesting any later in the fall.

                                                  2. re: L.Nightshade

                                                    Interesting that you like ground fenugreek. I am sure that is why you have it in your spice cabinet! Duh! :-) Then you might like methi laddoo. A confection that is made for new mothers to ensure steady milk supply. Ground fenugreek is soaked in ghee for a day and then whipped (not sure what whipping does). Then ground dates, nuts and jaggery/sugar are added and the mixture formed into balls. Keeps for months and you're supposed to eat no more than one a day.

                                                    Yes, you should be able to grow your own fenugreek leaves. My mother used to do this when she lived in the US 40 years ago and a trip to the Indian grocery store was an excursion. You can find seeds in an Indian grocery store. You may be able to find bunches of fresh leaves in Chinese or Indian grocery stores. My Indian grocer carries it fresh from time to time, and always has it in the frozen section and in the dried spices section (as kasuri methi).

                                                    As for kohlrabi - yes I've found it to be hit or miss too. When I can select each one, I make sure to pick the smallest bulbs with the freshest looking foliage. But if it is a bunch, I may end up with some that is tough/woody and not sweet and juicy at all. For this reason, I don't buy it very often. Your CSA should be able to provide you with better quality though!

                                                    Re: World Vegetarian - I vaguely remember a lobia/lobhia recipe (black eyed peas) that was simple and good and a (north?) African recipe for wraps with harissa, and eggs and possibly some potatoes and onions. Sorry, that's all I remember. I will pick up this book from the library in a few days and let you know more specifically.

                                                    1. re: sweetTooth

                                                      I had completely forgotten about hearing lactation consultants tell moms to drink fenugreek tea for milk supply. From my recent reading (today), I see that it is attributed with quite a few health benefits.
                                                      I like the sound of that Methi Laddo. What happens if you eat more than one per day?

                                                      1. re: L.Nightshade

                                                        Heh heh... for the lactating mom, presumably too much milk. Also, from what I understand, many of the ingredients are considered "heat producing" and hence from an ayurvedic stand point too much could cause imbalances in one's body. There were no lactating moms in my home growing up, yet methi laddoo were a standard winter treat (well, for those that liked it. I could never get over the bitterness. Managed to choke some down when my first born was a wee baby.)

                                                    2. re: L.Nightshade

                                                      Got the book. It must have been the recipe for Black Eyed Peas with Swiss Chard (p 20) that I tried last time and liked very much. As for the eggs with harissa in a wrap - that must have been some other book. I can't find it in here. Oops! Sorry!

                                                      1. re: sweetTooth

                                                        We tried that Black Eyed Peas with Chard recipe (along with the optional onion topping) and liked it very much, both heated and at room temp. This might be the first time I have cooked chard for my husband and he liked it. He's told me several times that he really likes this dish. He really must like it! Will try to post photos later.


                                                    3. re: sweetTooth

                                                      huh - i had no idea fenugreek leaves were used too! I wonder if the seeds I bought to cook with would sprout? I have a huge amount. Anyone know if it pretty much grows in the same conditions as cilantro?

                                                      1. re: withinseason

                                                        It would be worth trying if the seeds are fresh. it is a legume so Id imagine it would grow pretty fast . Its easy enough to buy a bunch of leaves at an indian grocery - they are also available frozen. Methi is very strongly flavored, a little goes a long way and it will perfume your house like nobody's business.

                                                        1. re: withinseason

                                                          Funny, I just started reading about that; I'm going to try growing it. No nurseries here sell the seeds, but I think my culinary seeds are the same as what I see online, seeds that are sold for cooking, brewing, or sprouting. I read that it likes full sun and good drainage. Once growing the seed pods can be harvested also. It's listed as an herbal treatment for several conditions, and also as a male aphrodisiac.

                                                          1. re: L.Nightshade

                                                            One of my aunts came visiting recently from India. She said she adds sprouted methi seeds to vegetable sides. Apparently very good for you and sprouts are nowhere as bitter as the seeds. Planning to try this soon.

                                                          2. re: withinseason

                                                            FYI I popped a few fenugreek seeds from my spice jar into some potting soil, shortly after this conversation. Now I have a pot full of baby sprouts. We'll see what happens...

                                                        2. re: L.Nightshade

                                                          Made this for dinner last night. Thanks for pointing it out, L.Nightshade! For a dyed in the wool Indian, I was pleasantly surprised with this dish. In my home growing up, carrots never starred in a vegetable side. They were usually used raw in salads (in koshimbir or kachumber) or cooked with milk and sugar for gajar halwa or a handful of diced thrown into a pulav. I did have frozen methi and used that here. I suspect fresh methi would taste even better. Really liked how the sweet carrots worked with the bitterness from methi and the fragrant spices. Served with Lehson Aur Pyaz ke Tarkay Vali Sookhi Mung Dal (p 78, that I made a soupy version of, not sookhi as in the recipe), a cabbage koshimbir and warm rotis. Tasty and comforting meal.

                                                        3. South Indian Pancakes with Onion and Tomato (Indian-American) page 472.

                                                          I've never made a yeast pancake before, and I approached this with mild trepidation. The outcome was great! After proofing the yeast in water with sugar, it is added to a 50:50 blend of unbleached flour and semolina flour, with salt added. The dough rests for 90 minutes, is stirred, then rests another 30 minutes. By this time it is a big wet sponge. Slivered onion, chopped chiles, drained, chopped tomatoes, and black pepper are gently stirred in.

                                                          Being a spongy dough, it is a little hard to make it into a pancake. You plop it in a hot pan and spread out to the edges with a spoon. Cook on both sides with a little oil. I used very little oil in a nonstick pan, she calls for more oil than I used.

                                                          These flew off the plate. With a texture somewhere between a pancake and naan, and little bits of onion, chiles, and tomatoes, they are just delicious!

                                                          10 Replies
                                                          1. re: L.Nightshade

                                                            Those look fantastic! How important is the semolina flour do you think? It's not something I usually have on hand. How did you serve them?

                                                            1. re: sarahcooks

                                                              I don't really know enough about the characteristics of flours to be able to answer your question. I just bought a small bag of Bob's Red Mill semolina, figuring I could also use it in pasta or bread. I think it would be worth a try using regular flour if you don't want to buy semolina.

                                                              I just served these along with the Uzbek Tandoori Chicken from Planet Barbecue, the Carrots with Fresh Cilantro above, and a red onion and sumac salad. They were great with all those flavors, and just as good on their own. If I made the same meal again, I'd have a little yogurt on the side.

                                                              Here is the photo of the whole meal:

                                                              1. re: L.Nightshade

                                                                L.Nightshade, I have these pancakes tagged to try, so glad to hear they were a hit with your family. My son is gluten free so I am always looking for interesting starchy sides that don't use flour. Thanks for the report.

                                                                1. re: dkennedy

                                                                  Your son can't eat these! Both flours are wheat. Can you try them with a gluten-free flour?

                                                                  1. re: L.Nightshade

                                                                    I must be thinking of a different recipe. I tabbed 4 or 5 pancake recipes in this book, black eyed pea pancakes; chickpea flour pancake and variations; mung bean pancakes - I see now the semolina pancakes are much further along in the book. Haven't tabbed that far - yet. Still, you have motivated me to try one of them.

                                                                    1. re: dkennedy

                                                                      Yes, I see what you mean now. I am now in the grains section of the book and every bread or pancake calls for some form of wheat. Disheartening!

                                                                      1. re: dkennedy

                                                                        Having a son who is intolerant, you probably know all the tricks. But I wouldn't hesitate to try these with gluten-free flour. I've made regular pancakes and dutch babies using a gluten free flour blend, with pretty decent results. I've never made a yeast dough, though.

                                                                        1. re: L.Nightshade

                                                                          I'll probably still to recipes that call for gluten free ingredients. I have tried baking for him gluten free, and while the results were edible, I wouldn't do repeats on any of them. Fortunately, we live in a big city with two gluten free bakeries nearby so he is well set. I make a killer flatbread, which the rest of my family requests I make frequently, and understandably, he feels left out. So, when I am experimenting, I try to through a recipe his way.

                                                                          1. re: dkennedy

                                                                            DKennedy, I just reviewed the chickpea pancakes (p. 37) on the dried beans/peas/lentils thread. Maybe those were the ones you were thinking of?

                                                                            1. re: Karen_Schaffer

                                                                              Thanks Karen, I'll check out your post.

                                                          2. As a vegetarian living within 4 blocks of 3 Indian/Sri Lankan groceries, this is one of my major go-to cookbooks!

                                                            I make the Sri Lankan Greens frequently (using collard greens). Red chili, onion, dried coconut! Yum! Also the Sri Lankan-style green beans and potatoes with coconut milk.

                                                            As for grains, I noted that her quinoa proportions don't work, at least not for me. They call for too much water/liquid. I can't remember if I saw the proportions in the recipes themselves or in the introduction to quinoa.

                                                            1. My favorite cookbook ever (I think!). I haven't cooked anything from it in a few months, but I'll list my favorites from these chapters now.

                                                              -Soft polenta mixed with cheese and butter (page 344)
                                                              -Polenta with Tex-Mex Chili (page 346) - not covered in this thread, but we LOVE the Tex-Mex chili (and it is great over the polenta)
                                                              -Polenta lasagna (page 347) really excellent, have been making this for about 8-9 years
                                                              -Corn tortillas stuffed with cheese and refried beans (page 351)
                                                              -Quesadilla with mushrooms (page 353)
                                                              -Rice with spinach (page 383)
                                                              -Palestinian rice with lentils and browned onions (page 404) very good
                                                              -Risotto with peas (page 406)
                                                              -Bulgur wheat with lentils (page 425)
                                                              -Plain toasted whole wheat couscous (page 497)
                                                              -Whole wheat couscous with cumin and cauliflower (page 498)

                                                              It was great to flip through the book. I have so many recipes marked that I still want to try (even though I bought this book the day it was published years ago). The bean chapter and the grain chapter are my favorites.

                                                              1. Carrot Raita pg 547

                                                                Wow, i liked this little raita lot. Grate carrots (propably helped that we ahad nice fresh local carrots) on the coarse side of a box grater, set aside. Heat oil, add mustard seed, stir add asofidaeta,stir add carrots, turn off heat add salt, allow mixture to cool to room temp. Meanwhile, mix yogurt with black pepper and cayenne. When the carrots have cooled combine them with the yogurt. Lovely, with a light sweet/sour flavor, and a very nice change of pace from the ubiquitous cucumber raita.

                                                                7 Replies
                                                                1. re: qianning

                                                                  I loved this as well, and I speak as someone who has "issues" with yoghurt! I found it quite addictive, to be honest, and am trying to resist the leftovers in the kitchen. It was the suggested accompaniment for red lentils with zucchini, which I also enjoyed quite a bit and will report on in the relevant thread.

                                                                  1. re: qianning

                                                                    Carrot Raita, p. 547

                                                                    Count me as another fan. This was sweet from the grated carrots, tangy from the yogurt, and savory from the spices. A really nice raita variation, which went well with the Gujarati-tyle Hot Sweet-and-Sour Potatoes, reported on below.

                                                                    1. re: Caitlin McGrath

                                                                      I made the Gujarati-Style Hot Sweet and Sour Potatoes with the carrot raita as well.

                                                                      The potatoes were pretty good; I'd probably make it again.

                                                                      The carrot raita was fantastic! I'll definitely make it again. I'm visiting my mom at the moment, and I think she would love it too; must make it for her.

                                                                    2. re: qianning

                                                                      Carrot Raita, page 547.

                                                                      I made this to go with a Tandoori Salmon from Fish Without a Doubt. We had very fresh, young carrots from our CSA, which helped make the dish very bright. I always enjoy cooking with asafetida; I enjoy the fact that it starts out smelling rather bad, then transforms when it cooks.

                                                                      I agree with the above reviews, and I think Caitlin expresses the outcome very well:
                                                                      "This was sweet from the grated carrots, tangy from the yogurt, and savory from the spices."

                                                                      1. re: L.Nightshade

                                                                        gosh i'd completely forgotten about this raita....and i just happen to have to cook indian veg for a lunch guest tomorrow....your picture looks great LN.

                                                                        1. re: qianning

                                                                          That is so funny that you forgot about it! Your review stuck in my mind all this time, and caused me to make it!

                                                                    3. Bengali-Style Green Beans, Pg. 207 (India)

                                                                      Loved this dish. Interesting departure for the beans, in my case fresh from the farm wax beans which I hardly ever cook. But they looked so perfect... That's the only substitution I made however. 8.6 oz beans instead of 3/4 lb. called for in the recipe, full amounts for everything else.

                                                                      Grind brown or yellow mustard seeds, I used brown, and steep them in 1/4 cup water for 30 minutes. Heat either mustard oil or the suggested good substitute, olive oil, and sauté a 3 oz. onion for a few minutes, add beans, salt, cilantro and green chili (jalapeño). Stir for a min then slowly and carefully pour in only the watery top of the mustard seed mixture... don't let the seeds slip in. Discard that mush. Mix the beans well. bring to boil, reduce heat, cover, simmer till most of the moisture has been absorbed. Serve.

                                                                      One reason I don't cook wax beans very often is they don't really have much flavor on their own IMO. This method gives them a subtlety sweet/peppery flavor. Really very nice. Served with Cumin-Grilled Chicken Breasts with Fiery Bolivian Salsa from Planet BBQ and a wonderful Beet Potato Salad from Giobbi's second edition of Eat Right Eat Well. Altogether a fab meal.

                                                                      1 Reply
                                                                      1. re: Gio

                                                                        I also made this last night, using 3/4 # skinny green beans. Haricots verts don't have a huge amount of flavor either, so the savory mixture of onion, cilantro, jalapeno, plus the mustard-seed mixture adds a lot. I used yellow mustard seeds, and having no spice grinder, I pulverized them with my stone mortar and pestle (very satisfying to thump away.) The seeds didn't turn into complete powder, but I think it was OK. The instructions say to use the whole jalapeno pepper, seeds and all, which I did. Didn't have mustard oil, so used olive oil instead as recommended. It's not a subtle dish, but it has a sprightly and satisfying flavor. I served it with a braised chicken dish, jasmine rice, and beets with yoghurt and mint. (Talk about multi-cultural!)

                                                                      2. Gujerati Cucumber "Raita", p.550

                                                                        This was a little more work than my usual cucumber raita, but quite nice. I like the nutty effect of the mustard seeds especially. (Not sure why she puts "raita" in quotation marks, but that's her punctuation, not mine.)

                                                                        Mix 1 c plain yogurt with 1/2 tsp salt, 1/2 tsp sugar, and 1/8 tsp cayenne. Peel and grate 1 medium cuke and mix into yogurt. Heat 1 tbsp peanut oil in small frying pan on medium-high heat. Add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds. When the mustard seeds start to pop, dump them over the yogurt mixture and stir in.

                                                                        3 Replies
                                                                        1. re: Karen_Schaffer

                                                                          Gujarati Cucumber "Raita", Pg. 550

                                                                          This raita was made as a side dish to the Punjabi aloo gobi on page 163. It was an apt accompaniment but just a little too hot due to my over enthusiastic use of cayenne. Also, instead of grating the cucumber I Very Finely diced it. I don't like the wateriness grated cucumber brings to any yogurt dish, even tho I do squeeze the stuff to remove the liquid. Couldn't find my mustard seeds so used about 2 teaspoons of Coleman's dry mustard. (The jar of seeds had been put back in the wrong place and found after the raita was made.... bah.) But all told we quite liked the mix and with the addition of extra yogurt it went well with the other dishes.

                                                                          1. re: Karen_Schaffer

                                                                            Gujarati Cucumber "Raita," p. 550.

                                                                            I also just made this, and really liked the result--the sauteed (in canola oil in my case) mustard and cumin seeds added a welcome depth of flavor to the rather pedestrian cucumber-yoghurt salad I'm used to making. I'll use this recipe from now on with all my summer cucumbers.

                                                                            After reading previous reviews, I decided both to grate my cucumber AND squeeze out extra moisture before adding the salt, sugar, and cayenne (which I added with a light hand.)
                                                                            We ate it with torn strips of pita bread--yum! After an overnight in the refrigerator, the Raita was still firm and had only gained in flavor, so I had some for breakfast!

                                                                            1. re: Goblin

                                                                              Also wanted to report that I've been making this cucumber raita as a accompaniment to the Smoked and Fresh Salmon "en chemise" from Gold's Radically Simple recipe (p. 143) and IMHO it makes a wonderful summer pairing. I just cover the individual salmon filets with a layer of smoked salmon and bake them at 475 F (I don't make the rest of her recipe). Something about the savory chilled cucumber raita in combination with the smoky flavor that the smoked salmon gives the filets. . . . yum!

                                                                          2. Green Beans with Mushrooms p 206

                                                                            I intended to make the Bengali-Style Green Beans (funny how so many of us are intending to make the same recipes) and I even bought yellow mustard seeds. But after I broke up all the beans I couldn't find the mustard seeds! Rather than using dubiously old ground mustard, I decided to make a half recipe of the Green Beans with Mushrooms instead. Unless you're serving it as a main dish, half a recipe is definitely enough.

                                                                            You fry the cumin seeds, then add the onion and let it get nice and brown. Add the garlic and ginger and fry that until it's turning color, then you add the mushrooms. When they no longer look raw, you add the beans and the ground spices and some water and simmer it covered for 15 minutes, then remove the lid and boil the water away.

                                                                            This was so so good. The smell is amazing. It's exactly the sort of taste and technique I remember from when I first started cooking Indian food. I highly recommend everyone trying this one, especially with green beans in season like they are now. If anyone doesn't like mushrooms you could leave them out, though they do add a nice meatiness to the dish. I know I'll be making this one again, it's right up there with Dry-Fried Green Beans as a way to use beans. I served it with dal and chickpea flour pancakes, and they were good wrapped up in the pancakes, though they definitely work on their own, and they're flavored enough to hold their own served with rice. It doesn't photograph well.

                                                                            2 Replies
                                                                            1. re: sarahcooks

                                                                              Green Beans and Mushrooms – p. 206

                                                                              My experience wasn't quite as positive as sarahs w this dish. While this was a pretty tasty recipe, I do take issue w MJ’s description of it as a “simple way with green beans”…the dish is time-consuming and not suited for a weeknight in IMHO. Beans must be cleaned, top & tailed, then chopped. Ditto for the mushrooms except they’re sliced. Garlic is to be chopped whereas the ginger must be slivered. An onion is sliced. Fennel seeds are cooked til they sizzle in hot oil then the onion is added and fried until medium brown. Mine never did get medium brown at med-high heat. Garlic and ginger is added until the garlic is golden the mushrooms join the mix. Finally spices, beans and water are added and brought to a boil then covered and simmered for 15 mins (it took 20 mins for my beans to become tender). Then the pot is uncovered until the liquid evaporates….another 5 mins. Finally it’s time to eat! Good Asian flavours, a bit hot for our tastes. If there’s a next time I’d make this on a weekend and reduce the cayenne to ½ tsp vs 1 tsp. Liked this but not sure it was worth the effort.

                                                                              1. re: Breadcrumbs

                                                                                Ooops! So keen I was to post my review, I totally forgot about the photos:

                                                                            2. Does anyone have an opinion on why so many of the recipes use cooking oil and not ghee (clarified butter)? I don't know traditional Indian cooking very well, but I thought ghee was a staple of it. Is Jaffrey aiming for a healthier alternative?

                                                                              2 Replies
                                                                              1. re: comestible

                                                                                Ms Jaffrey does not mention the use of olis in her introduction and so far I haven't read any particular references to the use of ghee. I can only guess that since the book is comprised of recipes from all over the world she uses the most common oil available in whatever nation is being referred to. I've only used peanut oil and olive oil in the recipes I chosen to date.

                                                                                1. re: comestible

                                                                                  Ghee is not a staple in Indian cuisine in the sense that all dishes use it. In fact, other than sweets, fasting foods, and some others where its richness is desired, vegetable oil is the default. Comestible, don't get me wrong - this isn't the first I've heard a non-Indian ask this. I am not sure how this misconception about ghee being required for every Indian dish has taken root. I wonder if the Hare Krishna folks are responsible or whether it is the popularity of Mughlai food in restaurants (home cooking is very different from Mughlai) or something else. To answer your question - I doubt that Ms. Jaffrey has swapped out ghee from most of the Indian recipes in this book for a healthier alternative.

                                                                                2. Black Tuscan Kale (Cavolo Nero) with Raisins, Pg 222

                                                                                  I had an absolutely beautiful bunch of cavolo nero from farmers' market. What better way than to cook it simply with the fewest ingredients. This recipe was perfect.

                                                                                  Destem, rinse well, sliver the leaves into strips. Heat EVOO, add a dried hot red chile (4 tiny arbols), garlic, heat till garlic turns golden. Now add 3 tbsp raisins (currents) and stir. Add the kale and 2 cups stock (home made turkey), bring to boil, cover and simmer till all the moisture has cooked away. Taste for seasoning and add S & P to taste.

                                                                                  This was full of flavor: nutty, semi-sweet, garlicky. It looked so lovely on the plate, too. Served with Pollo al Forno from Giobbi's Eat Right Eat Well The Italian Way, 2nd. ed. (marinated in white wine vinegar... YUM) and a concocted salad of radishes, cucumber, scallions in a yogurt/sour cream dressing.

                                                                                  3 Replies
                                                                                  1. re: Gio

                                                                                    Would this work without the raisins? I hate raisins, but I have kale!


                                                                                    1. re: The Dairy Queen

                                                                                      Think of something sweet-ish to compensate for no raisins. Diced carrot?? And then it would work, I think. OTOH, I usually sautee greens like this with EVOO, chopped garlic, a few anchvies, FGBpepper,.. a pinch of crushed red pepper flakes...but leave them out if you want.. That's pretty tasty too.

                                                                                      1. re: The Dairy Queen

                                                                                        dont think you need the raisins. the goal is a sweet and sour effect. I wonder too if you would hate raisins in they were sauteed in olive oil with garlic and eaten with greens.
                                                                                        Anyway, I have seen this type of dish made with apricot rather than raisins, and walnuts rather than pine nuts. they key is the sautee which transforms them a bot.

                                                                                    2. Flaky Flatbreads Stuffed with Cauliflower ....... p. 439
                                                                                      I love this. Dough is just chapati flour, a little oil and water. I make it in the food processor.
                                                                                      Grate the raw cauliflower again in the processor and cook in some oil with ginger, chiles, (I added garlic) , and then add cilantro, cayenne, salt, and pepper. Then a piece of dough is used to surround some filling. It is rolled relatively thin and cooked. Sometimes the filling peeks through, but it was fine.

                                                                                      1 Reply
                                                                                      1. re: mscoffee1

                                                                                        Nice review mscoffee! Sounds like a great dish, I just put a bookmark in EYB.

                                                                                      2. Sweet potatoes with sultanas and cinnamon p. 135 in British edition

                                                                                        I liked this a lot. It was pretty quick for a dish that had quite a lot going on. Caramelized onions, ginger, cinnamon, sultanas plus a bit of heat from cayenne made the potatoes really delicious. Madhur describes it as "This heavenly dish.." and I wouldn't argue with her.

                                                                                        2 Replies
                                                                                        1. re: JaneEYB

                                                                                          This sounds lovely, thanks for pointing it out, I'm putting in a bookmark in EYB! With so many recipes in this book, it's nice to get recommendations on these threads.

                                                                                        2. Japanese Rice with Sesame Seeds, Nori, Mushrooms and Pressed Barley p. 327

                                                                                          A healthier version of white rice. Rice (Jaffrey says to wash and drain rice- I used musenmai rice, no wash, so I did neither) is mixed with pressed barley that has been washed and soaked for half an hour. Add 2 sliced white mushrooms (I used 4) that have been barely cooked in a hot pan with peanut oil for a minute. I cooked this in my rice cooker with a little less water. Sesame seeds and toasted shredded nori are mixed in to the cooked rice. I used Korean seaweed that is seasoned with sesame oil which helped to add flavor. I can’t imagine eating this as a meal without anything else as Jaffrey suggests. We served this with a soybean namul and tori soboro (ground chicken seasoned with soy sauce and ginger). If I were to make this again, I would omit the mushrooms (just because I don’t think they added much) and pair it with other dishes like ban chans, kimchee or even a Japanese curry.

                                                                                          P.S. I had dolsot bibimbap for lunch today and thought it would have been a wonderful addition to World Vegetarian (without the beef, of course). BTW, Hannaone has a great recipe for those that might be interested.

                                                                                          P.P.S. I found this on wiki: Bori Bap. Bori is barley (bap is rice). Bori-bap then is mixed puffed barley and plain steamed rice, served with about a dozen side-dish vegetables, sesame oil and chilli paste. This would be a great way to spice up and jazz up this dish. Sesame oil and chili paste might add enough zip to make this a meal on its own.

                                                                                          1. Stir-Fry (Eggplants) with Tomato and Parmesan Cheese, Pg. 185

                                                                                            Languishing in the fridge were two beautiful zucchini from The Farm which were a very satisfactory substitute for the eggplants given the decidedly Italian ingredients: EVOO, garlic, oregano, cayenne, tomatoes, parmigiano reggiano parsley, S & P.

                                                                                            Quarter the eggplant (zucchini) lengthwise then slice in thin rounds. Heat oil and fry whole crushed garlic (I chopped it) for a few seconds then add the eggplant. Stir-fry till lightly browned - about 4 minutes. Add salt, oregano, a squeeze of lemon juice and cayenne. Mix well, add 1/2 cup water, cover, reduce heat to low and cook about 10 minutes till veggies are cooked through. Uncover pan, add chopped tomato, and FGBpepper, stir-fry 2 minutes. Turn off heat, add the parmigiano, minced parsley. Taste for seasoning and adjust if necessary.

                                                                                            This was great. Full of flavor from the fresh ingredients which were lightly seasoned and quickly cooked. It was served with Spicy Brown Rice with Green Beans and Fresh Herbs, page 392 and sliced cold leftover roast chicken.

                                                                                            6 Replies
                                                                                            1. re: Gio

                                                                                              Ah, great to hear that you enjoyed this so much, as I'm planning to make it (with eggplant) later in the week.

                                                                                              1. re: Gio

                                                                                                Stir-Fried Eggplant with Tomato and Parmesan, p. 185

                                                                                                I've made similar dishes in an ad hoc fashion for many years, so there was no doubt in my mind I'd like this, and I did. As Gio says, fresh, in-season ingredients cooked quickly mean lots of great flavor. I used shredded basil in place of minced parsley because that's what I had, and of course it matched the other ingredients (eggplant, tomato, Parmesan) perfectly.

                                                                                                1. re: Gio

                                                                                                  Stir-fried aubergines (eggplant) with tomato and Parmesan cheese p.27 in British edition

                                                                                                  I didn't love this and I think it may be that I don't really like the texture of fried eggplant. It soaks up so much oil and I didn't manage to get it to brown very well. For the temperature to be high enough to brown the eggplant slices, the garlic was going to be burning. Did you have that issue Gio? Then adding the water and cooking it gently made the slices be very soggy.

                                                                                                  I liked the concept though so I will try it again with zucchini as I think that would be more my cup of tea (as we Brits say!).

                                                                                                  1. re: JaneEYB

                                                                                                    I don't have the issue of burnt garlic, Jane, even though I always reduce he anount of oil in any recipe. For this recipe I used zucchini, but in the past when frying eggplant slices I use medium high heat at first then if necessary turn up the heat till the slices are cooked to my satisfaction. (Jaffrey has a similar recipe in the Indian Cooking book with eggplant sliced in chunks rather than slices and that works very well) I didn't expect the eggplant to remain crispy because it's more of a short braise rather than a fry. And, with the zucchini the cooking time was shorter. If you do try the recipe with zucchini I think you'll notice a difference. Perhaps too, reduce the water a bit...especially if your tomatoes are juicy.

                                                                                                    1. re: JaneEYB

                                                                                                      Although these recipes call for the garlic to go in at the beginning, I tend to add it later, when I can turn the heat down because either it's too high (on the stove I'm using, anyway) or the garlic is on so long, or both, that it becomes bitter.

                                                                                                      ETA, I tend to reduce the oil, to, esp. because eggplant can soak up so much, plus I agree w/Gio that it's not meant to have fried texture because it stews a bit. There are several WV eggplant recipes I like the looks of but for the fact that they call for deep-frying it; I might try them with roast EP instead.

                                                                                                      1. re: JaneEYB

                                                                                                        You can deep-fry / pan-fry the eggplants first (in batches), and then stir-fry everything together later. I don't know this specific recipe, but that's what I usually do when I do eggplant dishes Chinese style.

                                                                                                        Personally, I love eggplants that have been deep-fried or pan-fried in a lot of oil (dredging them in potato starch or corn starch first may help if you like that texture). But you can definitely cook eggplants with less oil, or with water - you just get a different texture - with more oil, it's a little more soft and creamy inside, and with less, there's a little more texture.

                                                                                                    2. Spicy (Brown Rice) with Green Beans and Fresh Herbs, Pg. 392

                                                                                                      The intro notes to this recipe say that a Caribbean Seasoning Sauce, found on page 675, can be used instead of the fresh herbs and lemon juice. That sauce is something I'll definitely make at a later date but for last night's dinner the original recipe was perfect...except that I used jasmine rice. Didn't have enough brown rice in the pantry to do the recipe justice. However, even with the substitution the finished dish was delicious. There are so many different flavors going on each mouthful was a thrill. I halved the rice quantity but kept everything else full amounts.

                                                                                                      Jaffrey's method for cooking most rices start with rinsing the rice "in many waters" before soaking the rice in double the amount of water for an hour then pouring rice and soaking water into a pan to cook.

                                                                                                      We simply rinsed jasmine rice well and proceeded with the recipe. Add olive oil to a heavy pan, heat then stir-fry a minced shallot till brown around the edges. Add green beans that have been sliced crosswise in 1/2 " pieces, chopped fresh oregano, chives, thyme, hot green chile and ground cumin. Stir to mix and add the rice and soaking iquid, salt and some lemon juice. Bring to boil, cover, reduce heat to very low and cook for about 35 minutes. Keep cover on pan and let sit for 10 minutes before serving.

                                                                                                      What a great way to cook rice...! I can only imagine what the brown rice would bring to this party for your mouth. The sweet, nutty flavor to be sure, but with the jasmine rice it was absolutely delicious. A make again recipe, certainly.

                                                                                                      1 Reply
                                                                                                      1. re: Gio

                                                                                                        Spicy Brown Rice with Green Beans and Fresh Herbs – p. 392

                                                                                                        I came here just hoping someone else had made this dish as I don’t have much time to post these days . . . Gio, you’ve made my day!! Thanks for your great review!

                                                                                                        I did make this w brown rice and we agree; it was totally delicious. My shallots were sweet and fresh from the market, first of the season. I went w the full 2 tsp of finely chopped green chili and I used the herbs that were suggested however I did up the ante w the chives as mr bc brought in a big handful so I likely added about 3 tbsp. I spritzed our plated dishes w some additional lemon juice.

                                                                                                        Just a delightful dish that worked beautifully w our grilled pork tenderloin that I’d marinated in a garlic/chili/pomegranate mixture. Yum!

                                                                                                      2. Beet and Mushroom Curry, p. 142

                                                                                                        I made this because I happened to buy beets at the farmer's market and had some white mushrooms and a jalapeno in the house. I don't make beets very often.

                                                                                                        This was really quite good. Used half a jalapeno, with seeds, yielding "medium" heat. The mushrooms rather lost their "mushroom" character amid the heavy flavors of beets and spices, but it was OK; they contributed a softer texture that complemented the diced beets.

                                                                                                        I was surprised to see canned tomato sauce as an ingredient, but I had some and used it, and there was no downside. I'd thought it might add a "processed" or bland element to the recipe, but it really got subsumed into the whole dish.

                                                                                                        Having a great time with this book. Interesting how many dishes call for cumin, yet I never get tired of it.

                                                                                                        1 Reply
                                                                                                        1. re: comestible

                                                                                                          Great review!! I've been looking at this recipe, if only because of the abundance of beets that I have no idea what to do with. I should give it a try!

                                                                                                        2. Frittata with Swiss Chard p.540

                                                                                                          I made this because I had a large quantity of unwanted swiss chard in the back of my fridge, and couldn't allow it to go out to the compost bin with a clear conscience. I never really know what to do with this green, but the frittata was a lovely way to use it up.
                                                                                                          This recipe was quick and easy, and pretty good. I'm glad I chose it for lunch, as it was really quite small, and it served four (well, 2 were young kidlets, so they may not count) for lunch with added sides of bread and salad. I would add more eggs and chard next time, as it was barely enough. This was served at room temperature, Spanish style, and I topped it with some leftover romesco sauce, which paired splendidly with the eggs.

                                                                                                          1. Spinach with Tomato (Saag), India, page 228.

                                                                                                            I had planned another vegetable dish and discovered my green beans weren't quite up to snuff, so made a version of this at the last minute. I only had a small amount of spinach, so I used more tomatoes than called for to extend the dish a bit. So, keep in mind that my proportions are way off. In addition, since this was a last minute menu change, I did not skin the tomatoes as is called for in the recipe.

                                                                                                            Chopped chiles, onion, and garlic are browned in peanut oil, then chopped tomato is added. Spinach leaves go in for wilting, with a little salt. The pot is covered and cooks for 25 minutes. I did not cook it that long, as dinner was ready to go. Garam masala is added near the end of the cooking.

                                                                                                            My disproportionate and abbreviated version of this dish was quite good! I made this to accompany sandwiches made of naan bread and tandoori chicken. It's a very nice side dish, I liked it with just a touch of yogurt on the side.

                                                                                                            It's not much to see, but it is in the lower right corner of this photo:

                                                                                                            1. Naan, page 432.

                                                                                                              I made a small version of naan because I planned on using them for Indian-style sandwiches. I made the full recipe but divided it into twelve pieces instead of eight. I don't have a kitchen aid, so I used an electric hand beater for the dough. Somewhat rough going as it gets pretty thick as flour is added, had to finish with a spoon. Would be much easier with a KA.

                                                                                                              After the balls of dough rest, they are topped with sesame and nigella seeds, and slapped into a hot skillet for cooking on one side. The naan is flipped and the reverse side cooks under the broiler. For my taste, this made the bread too crispy. I like a soft naan. I made these last night, only cooked two of the dough balls. Today I experimented with one by cooking both sides in the skillet. Softer and more to my liking.

                                                                                                              I'll have to play around with this recipe, and some variations. Eating this crunchy naan made me want to visit an old haunt, Breads of India restaurant in Berkeley. Now *that* is the kind of naan I would like to make!

                                                                                                              Photo of the "sandwich" here:

                                                                                                              2 Replies
                                                                                                              1. re: L.Nightshade

                                                                                                                I found making Naan on the stovetop good too plus I don't have to heat the oven when I want to make one or two pieces. I also liked this recipe on the web a lot except I used only 1 or 2 Tablespoons of sugar and yogurt instead of milk. I have used regular and bread flour and it works both ways, but I like the chewiness of the bread flour. It is amazing how much bread i end of eating when I am trying to get the cooking and heat right.

                                                                                                                1. re: mscoffee1

                                                                                                                  Thanks for the like, I think I'll try this naan recipe next time. I had my doubts about MJ's recipe using baking soda and baking powder instead of yeast.

                                                                                                              2. Punjabi-Style Cauliflower and Potatoes, Pg. 163 (India)

                                                                                                                This is a dryer version of Aloo Gobi than I've made in the past but no less delicious. The potatoes alone would make a fabulous side dish. Goodness, they were so tasty...! There are a couple of cooking steps but the whole thing was quick and easy.

                                                                                                                Slice 1 lb. potatoes in thick pieces lengthwise (2"x1"x1"). Cut cauliflower in small florets. Heat oil in a frying pan then put in the potatoes and cook for 10 minutes till they're golden. This took 14 minutes for us. Take out of pan and put onto paper towels. Do the same with the cauliflower, frying the florets for 4 minutes. Into the pan put 1 T finely chopped ginger and stir-fry a few of seconds. Put back the cauliflower and potatoes, add turmeric, salt, cayenne, ground cumin and coriander. Stir gently to mix then add 3 T water, stirring. Cover pan reduce heat and cook about 4 minutes. Stir in chopped cilantro and serve.

                                                                                                                We both loved this dish even though the cauliflower was al dente. It could have been cooked much longer. However, there's nothing left so that's testament to the deliciousness of the dish: definitely full flavored spiciness and overall appearance of the vegetables coated with the luscious colors. Served with leftover Spicy Brown Rice and the Gujarati Cucumber "Raita" on page 550.

                                                                                                                1. Cold Eggplant (Zucchini) with a soy sauce dressing (p. 180).

                                                                                                                  This seemed like it was going to be great. She says you can sub zucchini. I like zucchini but love eggplant, but lets face it, at this time of year, there is a plethora of zucchini around, so I used that. Sauce of garlic, scallions, ginger, finely chopped celery, cilantro, soy sauce, sesame oil, vinegar (she calls for distilled white, but I used rice), ketchup, sugar and stock or water (I used water). Steam the vegetables. Pour the sauce over. Serve at room temp or cold with fresh cilantro tossed on top. This smelled incredible. I was excited. I tasted it. Excitement level way way down. Two different dishes tonight, and both of them disappointments. Not sure what the problem with this was, but somehow it just didn't come together the way you'd expect.

                                                                                                                  1. Broccoli Stir-Fried with Ginger and Garlic, Pg. 146 (China)

                                                                                                                    For this recipe the Chinese vegetable Kailan is normally used but someone named Shiu-Min Block reinterpreted it with regular broccoli. The recipe is dead easy and the finished dish very tasty.

                                                                                                                    Heat peanut oil in a large frying pan, add a couple of thin slices of fresh ginger then add thinly sliced short broccoli florets, a bit of salt and crushed garlic cloves left whole. Stir-fry for a few minutes. Add stock, cover, and cook on high heat for a second or two. Turn off heat and add a drizzle of sesame oil mixing gently. That's it. Very nice to have such a savory way to cook farm fresh broccoli. Also, I'm loving all the fresh vegetables in these recipes. All have been wonderfully quick for weeknight meals.

                                                                                                                    Served with Chicken Canzanese from Eat Right Eat Well the Italian way by Edward Giobbi and fab corn o/t cob.

                                                                                                                    3 Replies
                                                                                                                    1. re: Gio

                                                                                                                      Broccoli Stir-Fry with Ginger and Garlic (p. 146)
                                                                                                                      By coincidence, I also made this last night also and was just going to report on it! Gio describes the method perfectly. The resulting dish is very fresh-tasting and the sesame oil imparts a nice salty-nutty flavor. Goes together very quickly, even with a bit of prep for the broccoli. I liked that the "short florets'' and the 1/8 " rounds of peeled stems cooked rapidly and became crisp-tender at exactly the same rate. I like the way the author's recipe-instructions work so well.

                                                                                                                      All in all, another very fresh way to serve a vegetable side. Although I voted for The New Spanish Table for this month's COTM, I freely admit that I'm VERY glad to be cooking from World Vegetarian this summer. Wiser heads than I prevailed!

                                                                                                                      Served with Fennel-Roasted Striped Bass with Tiny Tomatoes (from Radically Simple), corn-on-the-cob, and grilled summer squash.

                                                                                                                      1. re: Goblin

                                                                                                                        Don't you think that these recipes would work very well throughout the entire year? It's great to have such a handy vegg reference. Even though this is not the only vegetable focused cookbook I have, it's so darn easy to find just what I want...

                                                                                                                        That striped bass recipe sounds wonderful. I'll have to check it out. We were having haddock on Saturday, maybe I'll change the menu to include bass intead. Did you post a report on the RS thread?

                                                                                                                        1. re: Gio

                                                                                                                          Hi Gio, I did review the recipe on the Radically Simple thread. Basically, I liked the concept of the recipe a lot but felt that it needed a flavor boost (my review discusses this in greater detail.)
                                                                                                                          And yes, I do think that World Vegetarian is a wonderful resource to use all year long. I really like Jaffrey's "voice" as she writes.

                                                                                                                    2. Green Beans with Garlic and Preserved Lemon pg. 205

                                                                                                                      Easy enough--blanch green beans, drain. Heat oil in a saute pan over med-hi heat, add a dried chili (a dried thai chili in my case, perhaps too strong for the dish), add garlic cloves, add green beans, add chopped preserved lemon peel (home made morroccan preserved lemon in my case, Jaffery says that or Indian lemon pickle will work), reduce heat, sautee until warmed though, add lemon juice & salt to taste, serve.

                                                                                                                      I liked this easy little side quite well, and might make it again, however if I did I would tweak it just a bit. For me this dish should be all about the play of the lemon and garlic, so if I were using Morrocan style preserved lemons, I'd reduce or eliminate the chili which didn't meld well with the other flavors imo, and I'd reduce the amount of oil, and up the number of garlic cloves, also I'd add the lemon to the pan beofore the beans, and make sure the peel was VERY finely chopped, almost to the point of mashed.

                                                                                                                      1 Reply
                                                                                                                      1. re: qianning

                                                                                                                        Green (and yellow) Beans with Garlic and Preserved Lemon, page 205.

                                                                                                                        I didn't sense much flavor from the (small but potent) dried chile I used, so I also added some chile flakes. This was a nice side. The preserved lemon (like qianning, I used homemade Moroccan preserved lemon, almost the last of my big jar) added a little extra something to the garlic and chile flavor of the beans. Mr. NS was very impressed with the dish, probably more so than I was, but I enjoyed it also.

                                                                                                                      2. Risotto with Tomato and Eggplant, p. 408

                                                                                                                        Made this nice, tasty and gooey risotto last night to go with some simple chicken kebabs (marinated in homemade garam masala and garlic). It was very good and I'll make it again. The eggplants I used were from a section of Berkeley Bowl (in, wait for it!, Berkeley) I've been checking for the past several months. They have a 99 cent vegetable section with everything bagged. Sometimes the stuff is pretty far gone and not worth the 99 cents or is too much of one thing. Almost always, however, there are are a couple of bags that interest me. A couple of days ago they had some bagged Indian eggplants and some Roma tomatoes that weren't too far gone.

                                                                                                                        The eggplant is cut into slabs (I did chunks), s&p'd and brushed with olive oil. They're then broiled until lightly browned. Then you cut them into smaller pieces.

                                                                                                                        1 finely chipped onion is stir-fried in some olive oil. The tomatoes, along with some chopped basil are added and stir-fried for a minute. The arborio rice is added and stir fried for another minute. The stock is gradually added (ala usual risotto technique) then stirred until the rice has cooked through (she says at least 22 minutes which I found funny .... why the 2 minutes?) When the liquid has been absorbed and the rice is done, grated parmesan cheese is stirred in. Olive oil is sprinkled over and stirred in and then chopped flat-leaf parsley is sprinkled on top. This was quite nice and not that fussy. She has a variation where freshly chopped mint is added instead of the parsley.

                                                                                                                        I always make my own curry powder and garam masala, and I almost always use Jaffrey's recipes. She has a good section in this book of sauces, pickles, and spice mixtures at the back of the book ("Sauces and added Flavorings").

                                                                                                                        1 Reply
                                                                                                                        1. re: oakjoan

                                                                                                                          Sounds good oakjoan. We have a farm stand near us that sells bagged produce as well. I never fail to find something usable. Waste not, want not and all that...

                                                                                                                        2. Beets with Mint and Yoghurt, p. 141.

                                                                                                                          One large or two small beets, boiled or roasted in foil (my method) are peeled and coarsely grated. Two cups of yoghurt, s & p, 1/8 to 1/4 tsp. optional cayenne (I used 1/8 tsp. ) and 2 1/2 TBS of chopped fresh mint are whisked together before the grated beets are mixed in.

                                                                                                                          Meanwhile, 1 TBS olive oil and 3 small or 1 large peeled garlic glove (split into 3 pieces) are sizzled together until the garlic is medium brown. This is stirred into the beet-yoghurt mixture. The instructions say to serve at room temp or chilled; I chilled it and served it as an appetizer with torn pita bread. The instructions also say that it turns "a wild, alarming fushsia" color. This is true, especially after it sits awhile, but it's so good that who cares?

                                                                                                                          An easy, delicious salad or dip, made ever-so-slightly sweet by the chopped mint. The garlic gives a nice bottom-note, and in truth, the vibrant color is an interesting addition to a plate of dips. And it tastes even better the next day.

                                                                                                                          1. Eggplant with Minty Tomato Sauce and Yogurt, Pg. 193 (Afghanistan)

                                                                                                                            Well, this was just terrific. Not terribly minty... just a hint with 3 tablespoons of chopped mint. It's the other ingredients that bring out the wonderful spicy, exotic flavors: onion, garlic, chopped tinned tomatoes, cumin, coriander, cayenne, black pepper, a little salt. The direction at the beginning is to salt and drain sliced eggplant but I omitted this step. As usual my deviations from the recipe are in parenthesis.

                                                                                                                            The sauce is made before cooking the eggplant. Heat oil (peanut) in a large frying pan (medium size sauce pan) and add a thinly chopped onion and stir-fry till brown around the edges. Add chopped garlic and stir-fry a few seconds. Add the tomatoes and some of their liquid, then all the other ingredients as listed above. Mix well, cover, reduce heat, cook for 10 minutes (15 min). Push to back of stove to use later.

                                                                                                                            The eggplant is sliced into 1" rounds (1/2 " for us). The slices are supposed to be deep fried but we chose to use the grill pan. It took about 7 to 8 minutes on each side over medium heat for that nice golden color and the interior creaminess. The slices were put on paper toweling as they were finished.

                                                                                                                            To serve place eggplant in a single layer on a platter, top each slice with some of the sauce, garnish with a dollop of lightly beaten yogurt. Frankly I couldn't bring myself to beat 1/2 cup of yogurt... I also sprinkled a chiffonade of fresh basil on top of and around the eggplant. We loved it and I'm waiting for an eggplant sandwich later today. The main dish was Dry-Poached Haddock with Warm Vinaigrette from The Victory Garden Fish and Vegetable Cookbook by Marian Morash. (Another fabulous cookbook, BTW)

                                                                                                                            1. Swiss Chard w Tomatoes and Chickpeas – p. 232

                                                                                                                              This was such a great meatless meal and a quick weeknight dish, especially when you substitute canned chickpeas for the dried as I did.

                                                                                                                              Forgive my truncated review but my time is tight these days. I compensated for the lack of cooking liquid from the beans by substituting w some chicken broth which I added to the tomato mixture until I felt the flavours were balanced.

                                                                                                                              The dish is made by sautéing lots of chopped garlic w some fresh sage before adding canned tomatoes. Next in is the chard which is stirred in until it wilts. The chickpeas then go in and everything cooks uncovered for approx 20 mins. EVOO is drizzled over top before serving.

                                                                                                                              I served it over basmati rice and it was fabulous. mr bc liked this so much he took the remainder for lunches and ate it at room temp. I’d highly recommend this. I stirred some shredded basil into the final dish.

                                                                                                                              1 Reply
                                                                                                                              1. re: Breadcrumbs

                                                                                                                                I made this last night and we liked it very much. Mr GG is very much like Mr BC, in that a meal without meat is a disappointment, so I served it on sourdough bruschetta, with Italian sausages. I imagine it would also be very nice with chunks of chorizo added, maybe at the same time as the chard stalks.

                                                                                                                                I did have one problem though. I used dried chickpeas, as per the instructions, and after about an hour the water had completely evaporated and I only just caught them from burning. I had turned the gas down to its lowest and covered the pan but 2.5 cups of water just doesn't seem enough. I added more water, and kept a closer eye on the pan and it was fine in the end. So the moral of this story is - don't leave your pan completely unattended, which is tempting when the cooking time is 2-3 hours!

                                                                                                                              2. Pureed Beet Salad p.140

                                                                                                                                I would call this a dip rather than a salad. It is viscous and slightly grainy like hummus, and since I used golden beets, it was pretty much the same colour as well.
                                                                                                                                Cooked beets are pureed with walnuts, bread, garlic, olive oil, and red wine vinegar until smooth. Perhaps some of its appeal would come from the vibrant fuchsia hue that it would no doubt take on with using standard beets. It was a rather dull yellowish brown due to my choice of variety.
                                                                                                                                I found the dip to be edible, but not much else. Different, for sure. Perhaps if I was to make it again, which I don't really foresee, I would cut the vinegar in half. It had too much twang. I also wonder if toasting the walnuts would make it any more flavourful.
                                                                                                                                We served with pita. Ms. Jaffrey claims that it is excellent on boiled potatoes, as well. I may give that a shot with the leftovers.

                                                                                                                                1. Sliced Tomatoes in a Tomato Sauce, p. 303

                                                                                                                                  This fab dish, palestinian in origin, is easy as can be if you have good ripe tomatoes (since I just came home with about 60 from South Jersey Im not short right now.

                                                                                                                                  The ends are cut off two tomatoes, and each is sliced into 3 slices, each lightly salted and peppered. The slices are put into hot olive oil in which a garlic clove and a chopped green chile have been sizzled. I sprinkled on more salt at this point. After a minute or two of frying, the tomato is turned and cooked on the other side. then a scant cut of tomato juice (fresh or canned is added to the pan., the whole is sprinkled with chopped parsley and served.

                                                                                                                                  A magnificent taste and bread soaking dish!!.

                                                                                                                                  1. Spinach with Rice - Spanakorizo (half recipe) p. 227


                                                                                                                                    A simple, comforting side dish. This dish is aptly named, since it is primarily spinach with a touch of rice. This iteration was different than many of the recipes I saw online which had a lot more rice and some even included onion and garlic.

                                                                                                                                    Cook spinach in boiling water until wilted (we steamed ours), drain and set aside. Boil a cup of water, add salt, scallions, olive oil (we used 1.5 T instead of the 2.5T) and rice (we used Japanese rice). Cook about 10 minutes until the rice is cooked and the ingredients are reduced to a thick sauce. I didn’t watch this as closely as I should have and there was a little sticking to the pan. Add spinach, salt and cook a few more minutes and then add chopped dill and lemon.

                                                                                                                                    We served this with grilled swordfish. The flavor of the dill did not come through in the spinach, I think I could have done a better job draining it. The rice adds a little sustenance and texture. The olive oil and scallions add a nice flavor to plain steamed spinach.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: BigSal

                                                                                                                                      I made this, the spinach-heavy type, and added even less water than called for with all the liquid from the vegetables (I used both spinach and leek). It seems tasty but the rice is a bit sticky, and yes, there is a bit of sticking on the bottom of my pot. So I've just left everything to cool in the covered pot, hoping this will improve matters somewhat.

                                                                                                                                      I've always made the more rice-heavy version, but really wanted to try the dish that is more a vegetable dish with a bit of rice as a binder.

                                                                                                                                      I don't usually (like, almost never) mess up recipes. Should I just throw this away? Or make soup to last me for a month?

                                                                                                                                    2. Green Beans with Cumin and Fennel, p 202

                                                                                                                                      I was attracted to this recipe because it has a double shot of cumin, one of my favorite spices.

                                                                                                                                      You give a quick saute to some fennel and cumin seeds, toss in your garlic and ginger and onion and stir til lightly browned. Then in goes about a pound of green beans. After two minutes add ground cumin, coriander, turmeric, salt and cayenne. Give a few quick stirs, pour in half a cup of water, cover and let simmer for 5 minutes. Add a bit of chopped tomato and fresh cilantro and let simmer another 5 minutes or so.

                                                                                                                                      Results were very tasty. Fennel is definitely the strongest note, but there's a nice play of other flavors in the background. I'm looking forward to seeing how this tastes tomorrow.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: padkimao

                                                                                                                                        I just made this the other day, and liked it. I'd bought green beans at the farmer's market, but they were broad and tough. Next time I'll go with a skinnier, greener variety, which should be more flavorful.

                                                                                                                                        1. re: comestible

                                                                                                                                          My beans could have been more flavorful too. I think I would use more onion next time.

                                                                                                                                          1. re: padkimao

                                                                                                                                            I definitely had a problem with the two things I've made not being as spicy or flavorful as I had hoped. Maybe it is just a case of knowing her recipes skew that way, and upping the spicing.

                                                                                                                                        2. re: padkimao

                                                                                                                                          Green Beans w/ Cumin & Fennel p 202

                                                                                                                                          I really loved this dish. Of course having really good string beans, and excellent cilantro and perfect fresh tomato probably made a huge difference.

                                                                                                                                        3. Long Beans with Fermented Black Beans p 209

                                                                                                                                          I used regular green beans from my garden. I had to use them and needed a side dish, so I checked WV and had everything I needed for this recipe. I'm finding that's the strength of this book - plenty of simple recipes using pantry staples. This was just okay, but that was partly my fault. She says to cook the beans for 2 minutes after adding 2 tsp of water. Well, two tsps of water dropped in my wok evaporated really quickly, and the black beans burnt a bit. And even though I cooked the beans much longer than 2 minutes, they still were under-done. Not sure adding the fermented black beans right away is the best way to do this if they burn easily, I'll have to see what other cookbook authors have you do. The other downside to this recipe is that it just did not look good. I think it would have looked nicer if I had left the black beans whole. They were finely chopped and the green beans looked like they were covered in burnt pan scrapings.

                                                                                                                                          2 Replies
                                                                                                                                            1. re: jen kalb

                                                                                                                                              You do use a couple tablespoons of oil, but I assume you add the water to speed up the cooking because it can take quite a while to cook green beans from fresh in oil. Certainly longer than 2 minutes.

                                                                                                                                          1. WV p. 567 "Delicate Stir-Fry of Soft Cheese Curds and Vegetables"

                                                                                                                                            My version begins with the recipe from Homemade Indian Cheese - Paneer p. 561.
                                                                                                                                            On p. 562 it says to let the curds sit for 6-10 minutes, but I don't do this; I lift the curds straight from the pan after the milk has curdled, to the skillet/fry pan. I used organic white vinegar to make the milk curdle; I did not use rich whole milk, but instead the milk left from taking the cream off the top of farm milk.
                                                                                                                                            These curds done in this way can also be used to make the pressed paneer - because with draining a short while and not pressed, it will not look the same and act the same and taste the same as the squared off, perhaps not as concentrated and hard to chew pieces of paneer that we are accustomed to seeing, but will do fine in a "peas panner recipe" or any other recipe you may choose to use - without the mess.

                                                                                                                                            My photo shows the recipe on p. 567, which can be adapted to just about any vegetable you have on hand. My dish used a ratio of probably double the amount of curds to vegetable as indicated for this recipe. But as it was a late breakfast, I wanted more curd than vegetables.

                                                                                                                                            Her recipe called for 20 fresh asparagus, carrot and peas
                                                                                                                                            But I used only 1/2 vidalia onion, 1 home-grown garlic, 4 homegrown Italian peppers (not the usual kind from a market),

                                                                                                                                            Her recipe called for sesame oil, soy sauce and sugar at the last 1 minute of cooking. I added none.

                                                                                                                                            This is a good recipe to use and then vary endlessly your own way.

                                                                                                                                            1. Cauliflower and Green Beans in a Red Chile Dressing (Gudangan) p164

                                                                                                                                              An inspired way to jazz up cauliflower which we loved. It's pretty easy as well - cook cauliflower and green beans in salted water until just tender (the recipe also says to put bean sprouts in briefly at the end, but I forgot to buy some and the weather was so miserable yesterday I couldn't be bothered to walk the 10 minutes to the Chinese supermarket!).

                                                                                                                                              While the vegetables are still warm, mix with a dressing made of chopped red chile, garlic, lime juice, salt, pepper, freshly grated coconut or dessicated coconut soaked in hot water (that's what I used), dark brown sugar.

                                                                                                                                              MJ says you can serve it hot or cold - I let mine cool to room temperature and served it with chicken grilled with hot spices from Complete Asian (thanks to all who tried that dish when it was COTM). A lovely meal with a nice kick from the chiles. I also really liked the coconut with the cauliflower and beans. Can't wait for the leftovers!

                                                                                                                                              2 Replies
                                                                                                                                              1. re: greedygirl

                                                                                                                                                gg this sounds outstanding, I just know we'd love the flavour and texture of this dish. Thanks so much for sharing, I'd completely missed this one and can't wait to give it a try.

                                                                                                                                                1. re: greedygirl

                                                                                                                                                  Gosh, a girl gets busy at work and forgets all her Chowhound manners!! greedygirl you inspired me to make this dish w your enticing review and then I totally forgot to post my review here beneath yours! So sorry and thanks once again for reviewing this, I'd have missed it otherwise and it was one of our faves from the book!! Here's my review downthread:


                                                                                                                                                2. Gujarati-Style Hot Sweet-and-Sour Potatoes, p. 273

                                                                                                                                                  Jaffrey says, "This dish from the western Indian state of Gujarat is hot, sweet, and sour and has a little sauce." It is all that (though not especially sweet), plus easy and quick to pull together and really, really good.

                                                                                                                                                  A pound of potatoes is cut in 1/2-inch pieces (she doesn't say what sort to use; I used Yukon Gold, which worked well, and I didn't peel them), then tossed with salt (1/2 tsp. was plenty for me though less than called for), cayenne, turmeric, ground cumin, and ground coriander. They are browned in a frying pan, then water, tamarind paste, chopped tomato, and brown sugar are added (along with curry leaves or alternately holy basil or basil leaves but as I had none of the above, I skipped), the heat is reduced, and all is cooked until the potatoes are tender, about 10 minutes. I turned up the heat at the end to reduce the liquid a bit.

                                                                                                                                                  This was, as I said above, very good, with a surprising amount of flavor from relatively few ingredients that are with the exception of tamarind paste universally available. Next time, I'll try to have curry leaves, or at least basil, but while they might enhance it their lack wasn't a detraction. This was well complemented by Carrot Raita, but any raita would work well.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                    Good to read your report, Caitlin, as this is on my list to make this week-end. Interesting that you used Yukon golds, my usual potato of choice. I was surprised to see that I have a variety of potatoes in the pantry none of which are Yukons: 5 medium sized red, fingerlings of mixed colors, and 4 rather large potatoes from the farm with very papery skin. I think they must be new potatoes and floury. Do you think the reds would do for this recipe...?

                                                                                                                                                    1. re: Gio

                                                                                                                                                      Yes, I think any waxy-type potato would work well in this dish.

                                                                                                                                                  2. Scrambled Eggs with Scallions and Mushrooms, p. 527

                                                                                                                                                    This is hardly news, or for that matter the sort of thing most of us use a recipe to make, but it's in the current COTM, I had most of the ingredients, and I needed something quick and easy on an overloaded day. She says it's Indian, but it could just as easily be a typical American vegetable scramble. I switched up the proportions, using all the vegetables called for (not a ton), but 4 eggs instead of 8. Diced mushrooms, then sliced scallions, then a minced fresh green chile (I didn't have this), then a chopped tomato are added to the pan in sequence and when the tomato has dried somewhat, beaten eggs are added and scrambled softly (or to your preference). Salt, pepper, and a T. of minced cilantro (which I also didn't have) are added to finish. I added Aleppo pepper to the eggs to make up for the missing chile, along with a dash of Madras curry powder.

                                                                                                                                                    1. Cabbage with Garlic and Shallots, Pg. 152 (Indonesia)

                                                                                                                                                      This recipe made a plentiful and healthful plate of mixed flavors which could suit as a main or side dish. The ingredients: shallots, garlic, jalapeño, scallions, cabbage, celery leaves, stock. Green cabbage is called for but I used red.

                                                                                                                                                      We used a wok and peanut oil to first stir-fry the shallots and garlic. The green chili goes in next, then the scallions, cabbage and celery leaves. This is stir-fried for 3 minutes then a splash of stock and a pinch of salt...if necessary. Cover the wok and simmer till the cabbage is tender. It took about 10-ish minutes for this to happen. Uncover the pan, raise the heat a little, and stir for another few minutes. Taste for seasoning and serve. Curiously we didn't need any salt here at all. I find that celery, especially the leaves, has a salty enough taste.

                                                                                                                                                      This cabbage could very well be served with a hearty grain and would make a satisfying dinner. We had corn on the cob and more of the Slater zucchini-tomato dish augmented with steamed cauliflower. Very nice.

                                                                                                                                                      1. Penne or Fusilli with Fresh Tomatoes – p. 481

                                                                                                                                                        It is the cooking method, not the ingredients that make this dish unique. MJ describes the first time she enjoyed it at a picnic where a friend prepared it as an “utterly delicious” pasta salad.

                                                                                                                                                        I did make some modifications to this recipe but the integrity of the original dish wasn’t compromised and like Madhur, we loved this.

                                                                                                                                                        MJ starts you out by peeling “good-sized red ripe tomatoes” but no blanching is allowed. My garden is yielding an abundance of cherry and grape tomatoes at the moment and since they tend to have tender skins, I had no intention of peeling them. (Or time and interest to do so for that matter!) Whole garlic cloves are lightly crushed but left whole then cooked in hot oil for about 1 ½ minutes at which time the pan is removed from the heat and allowed to cool before pouring the mixture over the tomatoes which have been tossed w torn basil leaves. The tomato mixture is then left to sit at room temperature for 4-6 hours, tossing every now and then. I had to go out to run errands so mine sat undisturbed.

                                                                                                                                                        Pasta is cooked and tossed w grated parmesan before adding the tomato mixture and tossing again.

                                                                                                                                                        I was serving this as a main course over veal stuffed ravioli so I gently warmed the tomato mixture before plating over the ravioli.

                                                                                                                                                        This was a lovely way to profile the ultra-fresh flavours of your market fresh ingredients. I’d happily recommend this dish.

                                                                                                                                                        1. Young Swiss Chard with Sesame Seeds – p. 231

                                                                                                                                                          I don’t know about you but I just can’t pass by freshly picked Swiss Chard when I see it at the Farmer’s Market. Since I serve it so frequently during growing season, I’m always keen to find a new preparation. This recipe far exceeded my expectations and the chard-hating mr bc LOVED it saying it was the best chard he’d ever eaten because “it didn’t taste like chard”. If you’re looking for a way to incorporate more greens/chard into your menus, I’d highly recommend this dish. If you already love chard, you must try this, it’s so delicious.

                                                                                                                                                          MJ notes that this dish w slight variations can be found in Japan and Korea and also points out that it is now found in parts of the US. I haven’t seen it served here in Canada as yet.

                                                                                                                                                          The dish is prepared by cooking the whole chard leaves (stems in tact) in boiling water then draining, rinsing, cooling and drying. I thought it was interesting that MJ has you “squeeze out as much water as possible” from the chard. I’ve never done this before but it did the trick w no ill effects to the chard leaves which was a bit of a surprise. Chard is then tossed in a dressing made of toasted, lightly ground sesame seeds, Chinese wine (or sherry), sesame oil, sugar and soy sauce.

                                                                                                                                                          The dressing is absolutely delicious and its sweet, nutty flavour works perfectly to balance the bitter flavour of the chard. I loved the texture too, this is a terrific dish to eat w chopsticks. The dressing yields enough for a double batch of chard so right after dinner I quickly boiled some more chard so we could have it for lunches. I served it over steamed brown basmati rice. Truly scrumptious, one of the best dishes I’ve made from this book thus far.

                                                                                                                                                          If I am able to get more chard at the market today I plan to make this again and add some sliced, cooked shitake mushrooms to the mix which I think will be delicious and, complimentary in texture.

                                                                                                                                                          7 Replies
                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                            That looks and sounds lovely, BC. Will have to see if they have fresh chard again at the farmer's market tomorrow. Last week I got rainbow chard, which I used to make the dish with chickpeas and tomatoes.

                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                              Mmm, that sounds so good. Definitely need to get more greens in our diet, I'll definitely be making this.

                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                I've never had this with chard, but it's a variation on oshitashi, boiled spinach with sesame seeds, soy sauce, and sake or mirin - something that seems to be universally available at Japanese restaurants I've been to in the US, as well as easy to make. Some recipes call for grinding the seeds, some for leaving them whole, and I've also been served it both ways. I just looked at the recipe for this on p. 193 of Seductions of Rice, and there's a note at the bottom that says in part that it could be made with bitter greens. (Also, if you google oshitashi or Japanese sesame spinach, you'll get many recipes.)

                                                                                                                                                                At any rate, I hadn't noticed this recipe in WV, the whole of which I still haven't paged through, and the chard variation sounds great, so thank you for this report. As it is, I am lucky to live in a mild climate where chard is available pretty much year round at the FM (unlike spinach).

                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                  Lucky for me I had a long boring confernece call yesterday which enabled me to catch up on the COTM threads so I saw this. Since I was already planning to make Swiss chard last night, I switched directions and made this recipe. Bc has as usual done a fabulous job describing the prep and the result, all I can add is that I loved this and will make it again. I served it with steamed white rice (not something I normally have in the house but I bought a small bag for a specific recipe and must say, I have thoroughly been enjoying using it up) and a steak. I think I would be very happy to serve this chard atop a bowl of rice with a couple of soft-poached eggs and chopped scallions on top for a meatless meal. In fact, I think I will do that soon, maybe with shitakes too, as Bc suggests!

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    Young Swiss Chard with Sesame Seeds – p. 231

                                                                                                                                                                    I made this today with kale. It was very good, though room temperature and cold dishes always throw me a bit. I think I could have used a pinch more sugar to balance the bitterness of the kale better, and my sesame seeds were rather elderly, but it was about as I expected. Definitely a recipe for the best quality ingredients (would be a good place to use premium Japanese soy sauce for instance).

                                                                                                                                                                    1. re: sarahcooks

                                                                                                                                                                      did you roast your sesame seeds? that can perk them up.

                                                                                                                                                                      1. re: jen kalb

                                                                                                                                                                        They were pre-roasted and I was in a hurry so I didn't do it again.

                                                                                                                                                                  2. Summer Kale with Leek, Pg. 221

                                                                                                                                                                    From the farmers' market a few days ago we bought a perfect bunch of summer kale. Pale green leaves with lovely pinkish-purple stems and veins. Alas, no leeks though so I subbed 2 small shallots and a fresh red onion, sweet and mild. I halved the recipe. The finished dish had a nice fresh, clean taste..

                                                                                                                                                                    Strip the stems from the leaves of the kale, slice the leaves in thin strips and rinse very well. Over medium flame heat oil and sliced garlic. Fry the garlic for a few seconds then add the sliced leek (onions) and fry till the garlic is "golden". Now add the kale and some stock. Bring this to boil, cover, reduce heat and cook for about 25 minutes. Uncover and reduce any liquid remaining before serving. Really quick and easy and Very tasty.

                                                                                                                                                                    The main dish was a small roast turkey with potatoes and tomatoes using Gujarati-style spices. Uncommonly delicious...

                                                                                                                                                                    5 Replies
                                                                                                                                                                    1. re: Gio

                                                                                                                                                                      Summer Kale with Leek

                                                                                                                                                                      I also cooked this this weekend, because there was a bunch of farmers' market kale languishing in my fridge that needed using, plus I had a leek. I used half the broth she called for (and used chicken broth), and I only cooked it for 12 minutes, not 25, as my kale was quite tender and was plenty done in that time. I finished mine with a sprinkle of red pepper flakes. Really the kind of thing I cook all the time with no recipe, but this matched what needed using in my fridge and was good.

                                                                                                                                                                      1. re: Gio

                                                                                                                                                                        Summer Kale with Leek, Pg. 221

                                                                                                                                                                        Just popping back in here to say that this recipe is equally nice with beet greens and fresh (not dried) purple onion, as I used the first time I made it. Followed the instructions but used 1 cup home made turkey stock. Had less than the amount of greens recommended so adjusted everything accordingly. The main was a Slater roast pork with fingerlings and lemons...

                                                                                                                                                                        1. re: Gio

                                                                                                                                                                          Hi Gio, how did you like those Gujarati-style potatoes? Or did you use a different (or no) recipe than the one in WV?

                                                                                                                                                                          1. re: Caitlin McGrath

                                                                                                                                                                            Hi Caitlin... We Loved the potatoes. I did use Jaffrey's recipe/ingredients but as I noted they were roasted with the turkey to save time. I prepared the potatoes as directed but tossed them into a mixing bowl with all the ingredients. They were spicy in a good way and could definitely stand on their own. I had to sub basil leaves for curry leaves though.

                                                                                                                                                                            1. re: Gio

                                                                                                                                                                              Ah, I missed the reference to roasting them with the turkey. Sounds like a great variation, because roasted potatoes are just wonderful!

                                                                                                                                                                        2. Quinoa with sweetcorn and potatoes p.291 in British edition

                                                                                                                                                                          I made this with fresh corn and it was OK, probably not worth repeating. I found the mix of cubed, fried potatoes a bit odd with the quinoa. I used tomatoes as I didn't have tomatillos. It was a little too wet at the end so 14 or 15 fl oz of water would be better than 16.

                                                                                                                                                                          I had it cold today for lunch with some crumbled feta cheese mixed in and it was a bit better, the potato pieces didn't bother me so much. But still, given how many better quinoa recipes I've tried, this one isn't joining my rotation.

                                                                                                                                                                          1. Tomato Choka (p. 300)

                                                                                                                                                                            Made this to go with the Chickpea and Potato Caribbean Curry reported on in the bean thread. This is really a killer good thing to serve with curry. Roast tomatoes, let sit until cool enough to handle, Discard liquid and peel and remove cores. chop coarsely and put in bowl. Mash garlic with red chile and some salt in mortar and pestle and add to tomatoes. Heat some oil and add more mashed garlic, heat until golden, then pour over tomato mixture. Can be served warm, room temp or cold. I served room temp. Tons of flavor. This would be great as a crostini topping too, although you'd likely blow out your tastebuds for the rest of the meal.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: LulusMom

                                                                                                                                                                              "This would be great as a crostini topping too, although you'd likely blow out your tastebuds for the rest of the meal", that made me laugh.

                                                                                                                                                                              1. re: LulusMom

                                                                                                                                                                                I was looking forward to making this one - thanks for the report!

                                                                                                                                                                              2. Red Peppers Stuffed w/Feta Cheese, p. 266

                                                                                                                                                                                Made this the other night to go with our hummus and pita bread supper and it was a hit. Nice and easy, too.

                                                                                                                                                                                I used her method of roasting the peppers, which was new to me. I usually roast peppers directly on the gas burners of my stove, which I will continue to do for one or two peppers. But her oven method (425 degrees, turning regularly for about half an hour) worked very well for the larger quantity.
                                                                                                                                                                                Meanwhile you marinate thick slices of feta in oil sprinkled with thyme. Peel, deseed and stuff the peppers with the feta, place them under a broiler for a bit to slightly melt the cheese and serve.

                                                                                                                                                                                Because I used feta from my supermarket (not terrible, but not great) I thought these were a little too salty, but my DCs disagreed. Next time I will use better feta.

                                                                                                                                                                                A very nice addition.

                                                                                                                                                                                1. Onion and Mint Raita pg 548

                                                                                                                                                                                  In a word, yuck. This one just didn't do it for me. On paper it seemed simple enough, and with flavors that should balance well (whisked yogurt to which sliced scallions, miint, salt pepper, ground cumin, cayenne are added), but to me mind it was overwhelmmingly cumin-y, and soaking the scallions didn't just cut the bite from them it completely diminished the flavor. Mr. QN thought it was "OK", but he also thought the flavor balance was off, and I just plain didn't like it.

                                                                                                                                                                                  1. Mushrooms with Coriander and Cumin, p. 246

                                                                                                                                                                                    I liked this (Indian) dish well. It was one of those that took me more time to prep the ingredients than to cook. A bowl of this topped with some Greek yogurt was my lunch.

                                                                                                                                                                                    Oil, cumin seeds, halved mushrooms, ginger and garlic, ground coriander and cumin, turmeric, and cayenne, tomatoes, and water are added to the pan in sequence, with a bit of cooking between each step, and the whole is covered and simmered, then sprinkled with cilantro.

                                                                                                                                                                                    1. Quinoa with Tomato and Thyme, Pg. 368

                                                                                                                                                                                      This was really a very nice way to make quinoa and we quite liked it. It was full of flavor from cumin seeds, garlic, chopped tomato, thyme and, chicken stock and cayenne.

                                                                                                                                                                                      It's almost like a risotto in that the aromatics and vegetables are cooked first, rinsed and drained quinoa is added then the stock. in a 1 cup quinoa to 2 cups stock ratio. After bringing to the boil cover then leave to simmer for 20 minutes. The stock should be absorbed by then. Remove to a warm place and leave for 15 minutes. The quinoa was cooked perfectly. and all the other ingredients contributed to the spicy, nutty, intriguing flavor.

                                                                                                                                                                                      Served with Early Autumn Roasted Vegetables from The Italian Country Table and Potatoes with Onions and Olive Oil from Real Fast Food. It all went together beautifully.

                                                                                                                                                                                      5 Replies
                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                        I have used quinoa many times, but I am not quite thinking 'quinoa' when I am planning a meal. I think I'll try this today. Many thanks.

                                                                                                                                                                                        1. re: Rella

                                                                                                                                                                                          After washing the quinoa which I normally do, I decided to go back and re-read Madjurs p. 366 on washing quinoa. As a result, I had the best tasting quinoa I've ever had - it has always been too bitter for me to enjoy. She rubs the quinoa between her hands. This I did using a rinse after each time I rubbed the quinoa, while it was under water.

                                                                                                                                                                                          The exception to the recipe for me is that I never use 2 cups of liquid to any grain (or in this case, seed). Texturally, it was a little bit too mushy for me, although thoroughly enjoyable - as Gio says like a risotto, which I have no objection to. Next time I will use 1-3/4 and see how I like it.

                                                                                                                                                                                          I like the fact that her recipe called for the weight of the tomato. I found that I used twice as much tomato as I would have just by guessing. I used roma tomatoes.

                                                                                                                                                                                          I also used chicken stock. And about 1/4 of a fresh cayenne pepper.

                                                                                                                                                                                        2. re: Gio

                                                                                                                                                                                          Quinoa with Tomato and Thyme, Pg. 368

                                                                                                                                                                                          With Slater on the brain, I thought I was done cooking from this book, but today was reminded off Gio's post. The only change I made was to use 1 T of oil rather than 2. The addition of cumin seeds adds a nice aroma and flavor. It's just enough that it is there, but does not overwhelm the subtle sweetness of garden fresh tomatoes. The only change I would make to this recipe is to cook the quinoa with less stock. It turned out a little too moist for us. This recipe calls for 1 c quinoa and 2 c of liquid. I've had success with a 1 c quinoa and 1 3/4 c liquid ratio.

                                                                                                                                                                                          1. re: BigSal

                                                                                                                                                                                            So two of you had a finished quinoa that was too moist. I didn't have that problem. We used Anson Mills, washed it... not by MJ's method I admit... used the 1:2 ratio, and followed the directions for cooking it. There was no extra moisture to cook off and it wasn't mushy. Hmmmm... curiouser and curiouser. It Was delicious, though.

                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                              I noticed that too, maybe it was the brand of quinoa. Either way, I'm glad I tried it. @cathy eats has a great quiona recipe with roasted corn and poblanos.

                                                                                                                                                                                        3. Sour Fennel-Flavored Eggplant - p. 195

                                                                                                                                                                                          This recipe calls for a large eggplant (1 lb). I had exactly this. You chop the eggplant by quartering it lengthwise and cutting into 1/2 inch slices. Then you soak the eggplant in a brine of 5 cups water and 1 Tbs salt for 40 minutes. Then drain and pat dry.

                                                                                                                                                                                          You heat some oil - the recipe specifies a nonstick pan here, but I used a large Staub saute pan. Put in 1 1/4 tsp panchphoran, which is just equal parts of fennel seed, mustard seed, cumin seeds, fenugreek, and nigella - that is 1/4 tsp each. I just measured out the spices individually, as i did not have the premixed version. You stir this into the hot oil, then add the eggplant, and fry until browned. At this point, you add salt, amchoor powder, and cayenne. I was sure I had amchoor, searched high and low to no avail, so substituted tamarind powder (we are going for a sour flavor here). Later, I discovered an empty jar labelled "amchoor", washed clean and put up where I keep my empty jars awaiting re-use. After you add in these seasonings, you add 1/2 cup water, cover, turn down the heat, and let simmer for 10 minutes or so. The eggplant gets very soft. At the last minute, you stir in some yoghurt, turn up the heat, and stir for a couple minutes more.

                                                                                                                                                                                          Jaffrey recommends serving this with bread, but I served it with rice. It was excellent. Very fragrant from the spices, without being overwhelming. A nice tang from the tamarind and yoghurt. This was really easy to put together - no problem for a weeknight, and very tasty. Had the leftovers for lunch today, and it did well reheated.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: MelMM

                                                                                                                                                                                            had that dish tabbed, but never got that far, glad you wrote it up. it does sound good.

                                                                                                                                                                                          2. Stir-Fried Carrots & Ginger w/ Mustard Seed pg. 157

                                                                                                                                                                                            Pop some mustard seeds in oil, add grated carrots, grated ginger, cayenne, and lime juice, stir fry for a couple of minutes. Easy enough, just one problem, we didn't like the dish at all. The ginger flavor overwhelmed the carrots, and more importantly, the texture was really odd, too dry and yet the carrots were kind of but not exactly mushy. If you have carrots, make the carrot raita, a much much better dish!

                                                                                                                                                                                            1. Yogurt w/ herbs pg 548

                                                                                                                                                                                              Whisk yogurt, add black pepper and salt to taste, stir in chopped green chili, mint, cilantro and chive. Easy and delicious. It's kind of like a tatzuki without the garlic. One thing though, I tasted it just after making it and then let it chill for about an hour before serving it, Ms. jafferey doesn't mention it, but it defiintely tasted better after resting for a while.

                                                                                                                                                                                              OK, time to return World Vegetarian to the library...

                                                                                                                                                                                              1. Spicy Eggplant Stew with Potatoes, Mushrooms and Chickpeas - p 186

                                                                                                                                                                                                I had such high hopes for this recipe. We absolutely love each of the individual components of this dish so I imagined that the combined result would be outstanding. Sadly, this dish was less than the sum of its parts and was just “meh” for us. In the spirit of full disclosure I must share that I used plenty of Basil in place of the cilantro but otherwise, I followed MJ’s ingredients and instructions to the letter. This was such a disappointment that we even chucked the leftovers. Something we just never do. The poor eggplant melted away during the 40 minute simmer and everything just melded together to form a dull, uninspired mush with the chickpeas providing the only textural variety. Pity. I definitely can’t recommend this one.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                  Hey Breadcrumbs, glad to hear from you. You must have been awfully busy lately, I've missed your reviews and photos. Very sorry you are joining back in with such a disappointing dish. I'll take this one off my to-do list!

                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                    Me too--I'll take this one off my list. It's kind of a relief with such a giant compendium of a book to be able to remove a few from the must-make tabs! Critical reviews are as important as laudatory ones.

                                                                                                                                                                                                    1. re: Goblin

                                                                                                                                                                                                      LN and Goblin thanks so much. Work has been all-consuming these days and I'm just catching up here w my reviews. All the while w a pot of Mr Slater's Bolognese simmering on the stove for tonight's dinner!

                                                                                                                                                                                                      I've sure missed posting and, chatting w all my friends here.

                                                                                                                                                                                                      Please do take this one off your list, just too disappointing to recommend and I can't pinpoint what the problem was.

                                                                                                                                                                                                2. Lemon Rice – p. 380

                                                                                                                                                                                                  Just reading the recipe name made me crave this dish and when I saw MJ called for mustard seeds and basil leaves (as an alternate to curry leaves) as well, I just knew we’d love this dish.

                                                                                                                                                                                                  Instead of cooking the basmati rice stovetop as MJ directs, I elected to use my rice cooker for ease of weeknight prep. Assembly was simple. Oil is heated in a large pan before adding the mustard seeds until they pop and then your basil or curry leaves. MJ then directs you to pour this over the rice however I decided to add the rice to the pan and toss to coat (just seemed more efficient). Lemon juice and rind are then stirred through. This really was wonderful. All the flavours worked beautifully together to make a fresh, summery dish. The next night I stir fried some chopped red chilies in a wok and then added the leftover rice, which I tossed to coat. I then stirred in 2 eggs and we had another wonderful meal. This is a real winner, happy to highly recommend this dish.

                                                                                                                                                                                                  1. Cauliflower and Green Beans in a Red Chile Dressing – p. 164

                                                                                                                                                                                                    With both these veggies in abundance at my farmer’s market, I simply had to try this recipe. While MJ calls for the veggies to be boiled, I decided to roast mine since we seem to enjoy them so much more this way. The sweetness of the roasted beans and cauliflower was a perfect match for the subtle heat of Thai-style dressing. I’ve never made a dressing with grated coconut before and I must say, it was such an imaginative, delicious surprise of tastes and textures. Given the chance, I could have eaten the dressing on its own!! We did have some of this salad leftover so the following night I tossed it w some soba noodles along with some shredded chicken for a satisfying pasta salad dinner. Delicious!

                                                                                                                                                                                                    1. Stir-Fried Eggplants with Tomato and Parmesan Cheese, Pg. 185

                                                                                                                                                                                                      Last night was the second time I made this dish and somehow it was even better than I remember when it was made on 9 August. It's a Tuscan recipe and went very well with a lentil recipe from Slater's Real Fast Food. I used 3 long thin pale lavender eggplants instead of the "regulsr" dark purple one.

                                                                                                                                                                                                      To start slice the eggplant in quarters lengthwise then in 1/2 inch pieces crosswise. I didn't submerge these eggplants in salted water for 40 minutes as the recipe calls for, but instead went right to frying some whole crushed garlic in hot olive oil then stir-frying the eggplant slices till lightly browned on all sides. G did the actual cooking and used a wok to stir-fry. Next add salt, dried oregano, lemon juice and cayenne, stir then add 1/2 cup water. (I used turkey stock.). Cover and simmer for 10-ish minutes then add 1 chopped tomato and FGBP. Stir-fry for a minute, add chopped parsley and parmigiano and serve...

                                                                                                                                                                                                      This had a nice fresh taste, not terribly robust but just enough flavor to make it a good side dish for just about anything with an Italian slant.