Black bean soup + Utah’s red dirt by Anjuli

Posted on 02-09-10 · Tags: , , , , , , , ,

"Black" bean soup

Lately I have been reading about the Japanese cooking philosophy, washoku, in a wonderful book of the same name by Elizabeth Andoh. Included in the principles of the washoku philosophy are considerations of: the five colors (go shiki), five tastes (go mi), five senses (go kan), and five ways… of preparing food (go hō). These principles are used to prepare meals daily, from elaborate multi-course kaiseki to the simplest of breakfasts. While they can easily be identified in Japanese cooking, and the Japanese certainly do a beautiful job of interpreting their philosophy, guidelines like these are an excellent way of exploring any meal or cuisine. While the list may seem daunting, it’s quite simple, and quiet effective in guiding us to create healthful, satisfying meals.

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Carne con chile by Anjuli

Posted on 02-02-10 · Tags: , , , , , , , , ,

Pojoaque - new house and neighbors

Some foods are so hearty and so beloved that selecting one among the many variations is like waging war upon all the others. This is probably the case with beef chili, which some claim to have evolved from a Northern Mexican dish, and some a purely American one. My childhood memory of beef chili would more accurately be: “ground beef with kidney beans,” or the faintest memory of that other, “vegetarian” kind, which never held my attention for more than a few bites. In fact, I never really understood what the “chili” part of the dish was referring to, except for some faint red spice bombarded by too much oregano and cumin.

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Fire roasted beet salad with radicchio, fresh goat cheese, and black olives by Anjuli

Posted on 01-16-10 · Tags: , , , ,

Cooking in da fire

The farmers’ market here, while quite small in the winter, is rightly so quite proud of its produce. We recently bought some sweet, purple garlic from friends of Matt’s Teague and Kosma Channing, who founded Gemini Farms outside of Santa Fe. We also brought home these two huge, beautiful ruddy beets.

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Mom’s First Post: Moong Dal with Rosemary, Thyme, Cumin and Lemon by Weezie

Posted on 11-25-09 · Tags: , , , , ,

Dal

Anjuli has been inviting me, her mom, to post on her blog. I am a little old for this sort of thing, but I will give it a shot. I certainly love her blog. I feel honored.

Ramani, Anjuli’s dad, has been bothered by spicy food lately. He grew up in Bombay, so this is not something we take casually. This is up on the level of Greek tragedy. He strongly felt that without heat there can be no flavor. Poor guy. But yesterday he had an epiphany. We created a dal with herbs, garlic and onions and he loved it. I don’t mean he sort of liked it, it was ok. I mean he loved it.

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Matt’s Indian spiced popcorn by Anjuli

Posted on 11-12-09 · Tags: , , , , ,

Indian Spiced Popcorn

Eating this popcorn makes you want to spend some serious time investigating how to smuggle good popcorn into bad movie theaters. It has all the fixings of an addictive movie snack. Or afternoon snack. Or light dinner. Or anytime you’re lounging, sitting, and want something seriously delectable, salty, and a little spicy to pop into your mouth every two or three seconds. This recipe has the double win of toasted cumin and the nutty, caramel quality of good Indian ghee. So let’s just say it’s reminiscent of both caramel popcorn and the kind studded with real good peanuts. Do yourself a favor and buy some real Organic kernels and pop them yourself on the stove in a little bit of oil or ghee.

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Ingredients for a good winter soup by Anjuli

Posted on 11-11-09 · Tags: , , , , , , , , ,

Turnip Chicken soup

…November 11, 2009 in Connecticut, around 3:30pm to be exact…
Girl wants to make soup for boy on a chilly afternoon. A lazy, delicious conversation ensues.

Boy: What do we have on hand?
Girl: Turnips, carrots, onions, potatoes, and homemade soup stock, some tomatoes, cannellini beans, and all the spices and herbs (at least dried) we could want. Let’s stick to the things that are in season together, and nix the tomatoes. I’ve never made a turnip soup, but let’s try one. They’re a little starchy, sweet, and a little tangy, I think. That’s a good place to start.

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Garlicky white bean spread with parsley and toasted cumin by Anjuli

Posted on 11-02-09 · Tags: , , , , , , ,

Spiced white bean and parsley spread w/ radish and garlic
We’ve been moving around quite a bit lately, so it’s been hard to find the time to soak beans. Ah, bean soaking. That cooking activity we all say we don’t have time for but of course we do. Well I’ve also grown tired of using canned chickpeas when I’m in the need for some hummus. And the colder it gets, the more I like the idea of a spread and some toasted pita fresh from the oven. While the unsalted kind can work, the texture of the beans many times turns out mealy, and sometimes doesn’t accept any moisture at all. You wind up with an incredibly green, greasy, ball of chickpea dough spinning around and around in your food processor. Not cool. Amusingly enough, this is the first dish Matt and I attempted together, and basically how he was introduced to my cooking. Note to self: salting too early makes for not awesome mouth feel and impermeable starches and proteins.

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