Sometimes, All You Need is Comfort Food

Posted on May 16, 2012 by Kitchen Shaman

Portabella Dinner

I haven’t been cooking much at home, which is why there haven’t been many recipes posted on this blog. I have been taking lots of photographs of different food. Food that I’ve cooked, and just random shots of produce. I’ve been posting those pictures over at Facebook.

But the other day I was off work and we were shopping. As we were discussing dinner options I spied big, fat, scrumptious looking portabella mushrooms. Then, the mini sweet peppers leaped out at me. After consulting the partner, we decided on a dinner with roasted portabella mushrooms and asparagus, mashed potatoes, and caramelized sweet peppers and onions. A meal that contains comfort food at it’s finest.

I’m getting in the habit of taking photographs, so I was able to document this plate. A few of the production pictures were off, mainly the mashed potatoes. That upset me. I really wanted to show them off.

Portabella Dinner close up

Roasting the mushrooms and asparagus are easy. It doesn’t even require a recipe. Find the biggest, best Portabellas you can. Turn the oven on to broil. Rub the mushrooms with olive oil, salt and pepper. Put onto a baking pan and roast for 8 or 10 minutes, or until the mushrooms are releasing a little of their liquid, but not all of it. You want the mushrooms to retain a meaty quality. Roast the asparagus using this same method, coat with olive oil, sprinkle with salt and pepper, and place next to mushrooms.Watch the asparagus closely while it’s in the oven, it might finish before the portabellas.

Serve with Caramalized Peppers & Onions (recipe follows), and Vegan Whipped Potatoes. Make a little sauce for the mushrooms. I made Magic Sauce, but you could make a mushroom gravy. This might possibly achieve “Umami,” or, the Fifth Flavor for this meal. Of course, I thought about this after I finished the meal, took the photographs, and delivered the plate to the very hungry Partner, who has to sit there and smell all the good things I’m cooking, and waits patiently for food to get onto the table. (I am blessed with having someone in my life who doesn’t constantly come into the kitchen, sneaking bites).

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Caramalized Peppers & Onions

Caramalized Peppers & Onions

Ingredients

1/2 lb Mini Sweet Peppers, julienned

1 Sweet Onion, julienned

5 tbsp Olive Oil

Salt to taste

Process

  1. Heat up a saute pan. Add the olive oil. Let the oil get hot, then add the peppers and onions. Turn the heat down to a high simmer. Cook the peppers and onions, stirring occasionally, until they caramelize (start to turn light brown). Add the salt while the peppers and onions are cooking.
  2. If you leave the heat on too high, the peppers will char instead of caramelize. Make sure that the heat on the stove is adjusted accordingly.

Notes

Caramelizing onions and peppers takes them past the "sweating" stage, the stage where the vegetables just turn translucent. This actually makes them turn brown. You can cook them until they achieve a deep golden brown color, or just until they start to turn. Your choice. The longer you cook them, the sweeter they will taste.

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Follow the Photographs, and more

Posted on April 28, 2012 by Kitchen Shaman

Are you following the Kitchen Shaman on Facebook yet? I usually post photos of my food over there first and I always put a direct link to all blog posts so you’ll know when there’s something new to read. I also provide links to other food blogs, videos, news and information, as well as notices about local events. And that’s where I announce upcoming cooking classes and demos.

So if you haven’t yet, head on over to the Kitchen Shaman Facebook page, and hit the like button. Help spread the Magic of Cooking.

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Late Night Snack Attack: Crunchy Sweet Potato Chips

Posted on April 27, 2012 by Kitchen Shaman

It’s no lie. I’m a fan of late night snacks. I don’t always have store-bought versions of what I crave on my shelf; but, sometimes I do have the raw ingredients. In fact, a few days ago I was able to purchase what we call a Japanese mandolin (it is really called a Benriner). What is cool about these machines is that they make quick work of thin slicing root vegetables for chips.

Sliced Sweet Potato ChipsI am still pretty addicted to fried foods, one of my food weaknesses. And last night when I was making the Sweet Potato Fennel Salad, I just had to slice up another sweet potato to cure the craving for the sweet crunchiness provided by Sweet Potato Chips.

All you need is a mandolin, 2 or 3 sweet potatoes, a wok or other deep pan to fry (unless you own a fry daddy!), and several cups of oil, like canola, or a blend. I found a pretty cheap blend at a local store called 1-2-3. It’s a pretty good oil. I’d love to use corn oil, but can’t due to allergies.

With the mandolin it just takes a minute or two to slice the potatoes. You then soak them in water and pat them dry. While doing this, have your oil heating up on the stove top. Drop the sliced chips in and fry until they turn crisp. There’s a fine line between crisp and burnt. If the chips start turning brown, pull them out fast. Drain onto a cookie sheet, or something similar lined with paper towel.

Sliced Sweet Potato ChipsLightly salt, and enjoy with a good t.v. show or movie. Better than the store-bought versions because there’s no additives or chemicals.

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Sweet Potato or Yam, which one do you eat?

Posted on April 23, 2012 by Kitchen Shaman

Oriental YamsThe terms sweet potato and yam seem to be used interchangeably, but are they the same plant? The answer is no. The sweet potato comes from the Americas (Peru and Ecuador), and the yam is indigenous to Africa and Asia.

Yams are such a staple food that they are celebrated in East African culture. Most of the world’s yam crops are grown in Africa. They can get as large as 150 lbs or so, and have a scaly outer skin. They are starchier and drier than the sweet potato. And unless you are shopping in an international market, chances are what are labeled yams here in the U.S. are really sweet potatoes.

The sweet potato is indigenous to the South American continent. And like its distant cousin the potato, originally comes from Peru. Eventually it made its way to North America. When it was introduced in the South, the slaves at the time called it nyami because of it’s similarity to the yam. The name was shortened to yam, and it stuck. So much so that in the U.S.D.A made it mandatory that any product labeled sweet potato must also have the label yam.

Sweet potatoes are sweet, and usually moist. They are best roasted and mashed. Or chopped into cubes, roasted, and made into salads. They can be pureed like a regular potato. Of course, American holiday dinners include Candied Yams, which are mashed sweet potatoes baked with a marshmallow topping.

A sweet potato can also be fried, but whatever way you serve it, they are just darn good for you. They have high vitamin A content, are high in fiber, vitamin B6, and manganese. When eaten with complimentary foods, a complete protein can be achieved, in the same manner as eating rice and beans. Personally, I like to bake them in the oven until they are mushy inside, and just eat them with salt and Earth Balance margarine. Delicious.

Links

photo by: NatalieMaynor
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Spices Make the Pantry Go Round

Posted on April 21, 2012 by Kitchen Shaman

Spice containerI’m trying to figure out how many dried spices I use. In the spirit of reducing, reusing, and recycling, I’ve been using the small jars that jams come in, and the jars that the nut butters I buy come in. However, I’ve run out of the small jars because I make my own jam now. I’ve broken some, and some of them are in use.

I’m looking at needing to buy spice jars to organize the pantry. I’ve looked at Anchor Hocking, Oxo, Sur La Table, Bed Bath and Beyond, along with several on-line companies. I really really like the Anchor Hocking square jar. Problem: there is no price on their website. How can you be selling something and not show a price? Are they really that expensive?

I really need to organize the storage in my pantry. Every time I think it’s organized, it becomes a mess again. I’ve been having an argument with the teeny tiny kitchen, but I’ve made a lot of really good food in it, and I don’t want to be disgruntled, I just want to be able to be comfortable cooking.

I’m wondering if any of you who read this blog have any ideas about spice storage and pantry shelving. I’d really appreciate it.

 

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Sweet Potato and Fennel Salad

Posted on April 18, 2012 by Kitchen Shaman

Sweet Potato & Fennel SaladI never know where a recipe will come from. Some days it is a trip to the market. Other days, it is just thinking about food and flavor. Sometimes, my job pushes me to think outside the box and come up with Amuse Bouche, the one bite wonder that represents the chef and the restaurant.

This little gem came from one of those days when I had enough left over ingredients from Sunday Brunch to create this amazing flavor packed salad. I hope you enjoy it.

 

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Curried Sweet Potato & Fennel Salad

Ingredients

2 Sweet Potatoes cut into 1/2 inch cubes

1 tbsp Olive Oil

1 bulb fennel thinly sliced

1/2 Red Onion, thinly sliced

2 tbsp Cilantro chopped

2 tbsp Mint chopped

3 tbsp Curry powder (or make your own)

2 tbsp Olive oil

1 tbsp lemon juice, fresh

Salt to taste

1-2 tsp Black Pepper

Process

  1. Peel and cube the sweet potatoes. Toss in olive oil and lay out on a baking sheet. Roast in a 400 degree oven for 12-15 minutes, until the sweet potatoes are soft, but not mushy.
  2. Cool down the sweet potatoes and set aside.
  3. Julienne the fennel and red onion, as thin as you can. If you have a Japanese mandoline, they make fast work of this task. If not, use a very sharp knife to get as thin as you can.
  4. Fine chop the cilantro and mint.
  5. In a large bowl, mix the sweet potatoes, fennel, red onion, cilantro, mint, curry powder, olive oil, lemon juice, and salt and pepper.
  6. Taste, adjust seasoning accordingly.
  7. Serve for lunch with soups, or wraps. It makes a great snack too.
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New Favorite Chili Sauce: Ancho Tamarind

Posted on April 13, 2012 by Kitchen Shaman

Smoked Tofu & Eggplant with Ancho Tamarind Sauce

I love a good chili sauce. One that has punch, and a bit of acid, with salt to balance the heat and the sour. I’ve been making chili sauces for a few years now, some with dried, and some with fresh chilis. I don’t make them all the time, but when I do watch out. Your taste buds won’t be able to forgive you for seconds in the heat. You can find my basic chili sauce recipe here.

So when we were channel surfing the other night, and “One Plate at a Time” with Chef Rick Bayless was on, I watched in fascination as he combined three of my favorite things: ancho chilis, raisins, and tamarind. “I must make this sauce!” I thought to myself. The partner quickly looked up the recipe, and I rushed out to gather all the ingredients.

Ingredients for Ancho Tamarind SauceIn his recipe Chef Bayless uses eggplant, and his protein is fish. Since fish is not an option in our household, I wondered what would go well with the heat of chilis and sweet of piloncillo? Ah, smoked tofu. The smokiness of the tofu and the hint of sour tamarind seemed like a brilliant idea.

Once the tofu was smoked, and the eggplant and ancho tamarind sauce were sufficiently blended and cooked, I served the dish with baby vegetable pickle, and caramelized poblano and fennel chutney. It left a tingle and buzz in the mouth that I won’t soon forget.

I will say that making chili sauce is a messy business. The red can get on everything, and go everywhere. It also likes to stain. Wear an apron, and, if you are not used to handling chilis, wear gloves. Please be very, very careful when cooking the sauce, when it bubbles, it will explode little tiny balls onto the stove, the counters, and even the walls. The quote after the cooking prAncho Tamarind Sauce cookingocess was, “Do I want to know how chili sauce got on the microwave?” The Simple answer was, ‘The sauce did it.” Clean up right away so you don’t stain your equipment (and so the accusations don’t fly). And especially wash your hands after handling the chilis, the residue can be damaging to sensitive skin.

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Simple Strawberry Syrup

Posted on April 8, 2012 by Kitchen Shaman

 

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Simple Strawberry Syrup

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 2 oz

Simple Strawberry Syrup

Ingredients

2 cups Strawberries, hulled and sliced

1 1/2 cups sugar

1 1/2 cups water

2 lemons, juiced

A pinch of salt

Process

  1. Wash strawberries thoroughly. Trim off the tops, then slice.
  2. Place strawberries into a heavy bottomed sauce pan. Add water and sugar.
  3. Bring to a boil, lower the heat to medium and cook for another five minutes.
  4. Remove from heat. Puree with an immersion wand or in a blender (don't fill the blender up all the way, it might explode from the heat).
  5. Strain through a fine mesh strainer to remove the seeds and pulp.
  6. Return to the pan, add the lemon juice and salt. Cook for another 10 to 15 minutes on medium heat.
  7. Remove from the heat. Place into a metal container, and cool in the refrigerator.
  8. Once cooled, pour into a squeeze bottle and serve with pancakes, waffles, or Ice Cream.
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A Bit of Vegan Heaven; 24 Carrots

Posted on March 30, 2012 by Kitchen Shaman

Once in a great while, I come across food that doesn’t just speak to my mouth, or just hums for me, it sings in my soul. On the quest for great quality vegan food that holds the flavors I’m looking for, I have been disappointed. Yes, there is great food out there, and the partner and I frequent the places where we can eat without too much hassle. Me; no corn, no peanuts, Her; no gluten, no dairy (in case we are in vegetarian places). But they’ve all seemed to miss one or two notes.

Along came 24 Carrots, in Chandler, Arizona. I got excited when I heard about them, but life kept getting in the way. It is a bit of a trek from our house. I knew I wanted to try it, and I keep an eye on the social media, and the specials were starting to make me drool. We were able to visit the other day, and found a relaxing, yet vibrant atmosphere, coupled with a knowledgeable counter person, and good smells.

Juice Bar at 24 CarrotsNestled between a Subway, and a Caribbean house, 24 Carrots is a strip mall slice of vegan heaven. The juice bar is prominent, and there are small dining tables up front. In coffee house tradition, there is a lounge area with couches, and comfy chairs, and a large flat screen t.v. on the quote board. There is a small library, and you can read while waiting for food, unless you want to take advantage of the wi-fi on your mobile device.

There is so much to choose from. They have an extensive menu with a variety of vegan cuisines represented. I was interested in their specials, and the veggie burger. I’ve been disappointed so far with most of the grain burgers I come across. It was Taco Tuesday, with Soyrizo Tacos on the special board, so the partner ordered two of those. I went for the Roasted Tomato Burger. We decided on the Raw Jalapeno Popper appetizer. After having a nice chat with Marcus, the counter guy, we ordered juices and food, and sat and waited.

Raw Jalapeno Poppers at 24 CarrotsThe wait was a little long, and that could have been for several different reasons, but once the food came, we were not disappointed. The Raw Jalapeno Poppers looked exquisite. Almond cheese stuffed into baby bell peppers, laid out on a bed of mixed greens, with what looked like a bit of cilantro pesto. Then there was the Soyrizo Tacos. Soyrizo smothered with avocado puree, purple cabbage, onions and mushrooms, all wrapped up in a warm corn tortilla.  An optional side of chips with a pineapple salsa fresca completed the plate. Then came the Roasted Tomato Burger, the ever present LTO, an oat bran bun, served with a refreshing mixed green salad with not only sunflower seeds, but pumpkin seeds as well. I love pepitas!

Roasted Tomato Burger at 24 CarrotsSpecial of the Day: Roasted Tomato Burger at 24 Carrots

Eye to stomach is what I’ve been taught as a chef, and 24 Carrots applied the rule. I wanted to eat everything as they set the plates down. But first, pictures! Can’t forget the pictures. Then we dug in. I’ve found my home for vegan Sonoran flavors. This is what I’ve been looking for. One other place came close to pleasing my chili/lime/cilantro craving palate, and that was Native Foods Cafe in Southern CA. Glad to know the flavors exist closer to home. The first bite into the Popper caused a bit of ecstasy in my mouth. A burst of flavors, and my mouth was singing. Then I tried the burger. Satisfying, and it did not squish or fall apart. It was warmed all the way through, and the basil aioli came through all the way. The salad was dressed perfectly, not too much, not too little. And I ate it all. We took a couple of the poppers home, and as I was writing the first draft of this review, I had to go eat one, I got so hungry just remembering how good they were.

Special of the Day: Soyrizo Tacos at 24 CarrotsSpecial of the Day: Soyrizo Tacos at 24 Carrots

The report on the Tacos were excellent. I could only take a little bite due to the corn tortillas. I tried the salsa, and it was very pleasing. We had fresh juices to wash everything down with, Apple-Ginger, and Ginger lemonade. When I tried the ginger lemonade my mouth puckered. Thanks, I’ll stick to apple-ginger. But the partner really enjoyed it.

We will definitely return to explore the rest of the menu, enjoy the specials of the day (posted daily on their Facebook page– great use of social media by a vegan restaurant), the decor, and the fresh atmosphere at 24 Carrots. I hope you do too, if you are in the area. Support independent, and support local.

 

 

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New Year, New Knives

Posted on March 23, 2012 by Kitchen Shaman

 

As you know, I’ve been cooking for a while, quite a long while. My standard everyday knives have been Forschners (now under Vitorinox).  They are getting up there in age. Since I moved into the land of fine dining, that means fine knife work, and that means new knives. I have secretly coveted Japanese knives, and though not trained in their usage, nor mentored by a chef who gave me permission to purchase them, I stepped out and bought new knives last week.

Japanese.Ohishi Knives with Ceramic steel

Ohishi.

Beautiful.

I bought the knives before researching. There’s a great little shop in town called the Phoenix Knife House, owned and operated by chefs. They carry some extraordinary and beautiful knives. I like to support independently owned and operated businesses. And most of my co-workers have visited them at some point since they opened.

I discussed my budget with the owner, and he proceeded to lay out about five different brands and let me handle and fondle the knives. In the meantime he reconditioned my worn and abused Forschners. I finally chose a brand, and after a telephone call to my budget advisor, purchased two Ohishi Japanese blades, a petty utility knife, and a santuko knife. I also bought a ceramic steel to keep them sharp.

I dropped the cash, and set about the rest of my day. While driving around I realized I was having a paranoid and averse reaction to purchasing these knives. What was it? I felt like I did not deserve them. Really, I’m a fraud, not a real chef. All these thoughts flamed through my brain as I bought rice and drove all the way back home. During my shower the next day, I stumbled upon a core reason: in traditional Japanese chef culture, women are excluded. They cook at home and tend the rice fields, but they do not cook on a larger, grander scale, in restaurants. This information is blazoned some where deep inside me. So not only do I think I don’t deserve the knives, I do not have a right to them, being both female and non-Japanese.

I am a quality chef. I have proven myself, quite a few times over. I’ve earned good knives.  I work in an environment where they are necessary. I have a right to these knives and I do know how to use them.

The blades I chose are made in the village Seki, at the base of Mt. Fuji. They are a 17 fold Damascus steel blade. The pattern design is called suminagashi, and is designed like ink flow on  paper. It actually shows the folds of steel in the blade. The dimples in the knives are called Tsuchime, and are hand-hammered. I chose the knives for both balance and design. Of course, I ran home, used the knives, let them bleed me before taking them to work, then I researched them. The attraction to the pattern makes sense, being a writer, artist, and chef.

New Knife in useAnd now, I am hopelessly hooked on Japanese blades. I’m looking forward to the purchase of the next two knives. I now understand why a chef will drop more money than rent on a set of these high performance blades.

I do not recommend them for the home cook. There are other, less expensive brands that will hold up to that kind of work. As a chef, these are really nice blades to use. They have great balance and weight, and perform under the rigors of fine dining prep work.

I’ve made peace with my initial reaction of being not worthy. My workload has been cut in half, and my hands are much more sure working with these blades. I certainly deserve them, and am a worthy enough chef to use them. Any fear I had has fled and gone. Now, I slice and dice, confidant of the blade in my hand. Plus, they look really cool.

The Santuko knife is also known as an Asian Chef knife, thought to have developed from the Japanese rectangular vegetable knife. The blade is thinner then a chef’s knife, and shorter. The design of the blade helps to keep food from sticking to the blade. It is designed for mincing, chopping, slicing and dicing. I’ve used mine for a variety of tasks, finely chopped shallots, julienned carrots, and slicing bread.

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