Fresh Massaman Curry

Curries are one of the staples of Thai cooking and though prepared curry pastes are readily available, fresh curry paste is especially delicious. Massaman curry paste is of Muslim origin, from southern Thailand and Massaman tends to be one of the more mild curries found in Thailand. It is believed the term Massaman is a colloquial word for Muslim. Massaman curry paste includes peanuts, potatoes and spices such as cumin, clove and nutmeg, which were brought to Thailand from Indonesia by traders. Because tofu is used in place of meat, fried tofu and potatoes and used along with more vegetables are added to give the resulting curry a full and rounded flavor. Fresh Thai spring rolls and cucumber watermelon slaw are both delicious with Massaman curry.

Meat may be sautéed on its own and in place of fried tofu.

For Kenneth, who loves curry.

For the Paste:

¼ c peanuts

1 shallot, roughly chopped

3 cloves garlic, trimmed

1 small chili pepper, trimmed

1 tbsp ginger or galangal, peeled

1 stalk lemongrass, trimmed and cut into large pieces

2 tbsp fish sauce or tamari

1 tsp brown or palm sugar

1 tsp coriander

½ tbsp cumin

1/8 tsp nutmeg

½ tsp cinnamon

1/8 tsp clove

¼ tsp cardamom

1. If using whole spices, grind them into a fine powder. Combine ingredients in a food processor and process into a smooth paste.

2. Makes about ½ c curry paste. Curry paste can be frozen for 2-3 months.

For the Curry:

1 c tofu, cubed and fried

4 new potatoes, sliced and fried

1 carrot, peeled and sliced into thin rounds

½ red pepper, trimmed diced

¼ lb green beans, trimmed

1 ear of corn, kernels removed from cob

1 onion, trimmed and finely diced

1 can coconut milk

2 scallions, trimmed and finely sliced

¼ c cilantro leaves

¼ c Thai basil

1 tbsp vegetable oil plus more for frying

salt and pepper

1. Place a large heavy pot, add oil and heat over medium heat. Add onion and 2-3 tbsp massaman curry paste; stir continually until onions are translucent, about 5 minutes. Add carrot and continue sautéing for until carrot is slightly tender, about 2-3 minutes.

2. Next, add coconut milk to the pot and bring to a simmer. Once simmering, add fried tofu, fried potatoes, red pepper, and green beans, combine and simmer until vegetables are brilliant in color, about 1 minute. Stir in corn, scallions, cilantro and basil and remove curry from heat.

3. Season to taste with salt and pepper. Serve curry over jasmine rice.

Serves 3-4

Orange Sesame Carrots

Carrots are native to Southwestern Asia, where the greatest diversity of wild carrots are still found, and have been cultivated for thousands of years to increase sweetness and reduce woody bitterness common to wild carrots. Carrots were originally grown for their leaves and seeds, similar to their relatives such as fennel, cumin, dill and parsley. Carotene, metabolized by humans into vitamin A, is responsible for the brilliant orange color of most carrots and can turn skin orange if eaten in massive quantities. Carrots are a great addition to any number of different dishes, but are also delicious as the main ingredient. Orange sesame carrots go well with blue potatoes and stuffed vegetables.

6 medium carrots, trimmed and thinly sliced into rounds

¼ red bell pepper, finely diced

6 scallions, trimmed and thinly sliced

1 tsp sesame seeds, toasted

1 orange, juiced

1 clove garlic, pressed or finely chopped

½ tsp ginger, freshly grated

½ tsp toasted sesame oil

salt and pepper

1. Combine carrots, scallions and red bell pepper in a medium mixing bowl. Set aside.

2. In a small bowl, mix toasted sesame seeds, orange juice, garlic, ginger, and toasted sesame seed oil. Pour dressing over the carrot mixture and stir to combine.

3. Place salad in the fridge and marinate for at least one hour before serving.

4. Season to taste with salt and pepper before serving. Serve room temperature or chilled.

Serves 3-4

Warm Red Lentil and Spinach Salad with Goat Cheese

Lentil salads, such as warm red lentil salad, are the perfect way to continue eating lentils during spring and summer. Lentils, a member of the legume family, were one of the first crops domesticated by humans in the Near East. Due to their high protein content, lentils remain an important part of the diet around the world, especially in South Asia and the Middle East. In the States, it seems lentils are frequently cooked in lentil soup and while delicious, is certainly not the only way to cook lentils. Warm spiced red lentils with caramelized shallots over sautéed spinach and fresh tomatoes topped with crumbled goat cheese are reminiscent of similar dishes served in Persian cuisine and are delicious with tangerine beets and roasted potatoes.

Any variety of lentils may be used, though cooking times and water quantities may vary. Feta could be used in place of goat cheese. Yellow or red onions may be used instead of shallots. Omit the goat cheese to make the dish vegan.

For the Samimi-Aazamis, my Persian dears, in celebration of their anniversary.

1 c red lentils

2 c water

1 tsp ground cumin

1 tsp grated ginger

1 clove garlic, pressed or finely chopped

2 medium shallots, trimmed and thinly sliced

1 lb fresh spinach, trimmed

1 medium tomato, finely diced

1 tbsp mint, finely chopped

1 tbsp cilantro, finely chopped

2 tbsp plus 1 tsp olive oil

salt and pepper

4 oz goat cheese, crumbled

1. Heat 1 tbsp of olive oil in a Dutch oven or similarly heavy pot over medium heat. Add lentils and cumin, sauté until lentils become slightly translucent, 3-5 minutes, stirring continuously. Add ginger and garlic, sauté until fragrant, about 1 minute. Add water, bring to a boil, reduce heat to medium low and simmer lentils until water is almost completely reduced and lentils are tender, 20-30 minutes, stirring occasionally to prevent sticking. Once cooked, remove from heat and set aside.

2. Heat 1 tbsp olive oil in a medium skillet over medium heat, add shallots. Sauté shallots, stirring often until shallots are golden brown and caramelized, 15-20 minutes. Once caramelized, remove from heat and combine with cooked lentils, mint and cilantro. Season lentils to taste with salt and pepper.

3. Using the same medium skillet, heat 1 tsp olive oil over medium heat. Add spinach and sauté until wilted, 1-2 minutes. Remove from heat and stir in tomatoes. Season spinach to taste with salt and pepper.

4. Serve lentils over sautéed spinach and tomatoes and top with crumbled goat cheese.

Serves 3-4

Matar Saag Paneer : Indian Cheese with Spinach and Peas

Saag and matar are two of my favorite Indian dishes, spinach and peas respectively cooked in a fragrant tomato sauce. I especially like them combined and served with fried paneer, which is a form of Indian cheese. For recipes and ideas, such as this curry, I generally turn to Julie Sahni's book Classic Indian Cooking. A few weeks ago, I decided to make homemade paneer, which was surprisingly easy and satisfying and became the inspiration for and main ingredient in this dish, based on recipes in Classic Indian Cooking.

Paneer may be found at specialty grocery stores or paneer from scratch. Meat such as chicken or lamb may be used instead of paneer.

2 c paneer, cut into ½ inch cubes

1 c cooked spinach

1 c peas, fresh or frozen

1 small yellow onion, finely chopped

1 clove garlic, pressed or finely chopped

1 c tomatoes, fresh or canned, finely chopped

1 ½ c hot water

6 tbsp ghee or vegetable oil

1 tbsp fresh ginger, finely chopped

1 tsp ground coriander

½ tsp turmeric

¼ tsp black pepper

½ tsp paprika

1 tsp flour

1 tsp garam masala

2 tbsp cilantro, finely chopped

salt

1. Spread paneer on a clean dish towel and allow cubes to dry slightly, about 30 minutes. Dust paneer in flour. Heat 3 tbsp ghee or oil in a medium over medium heat. Working in small batches, add paneer to skillet and fry, turning evenly until lightly browned, about 5 minutes. Remove from heat and set aside.

2. In a large heavy pan or Dutch oven, heat ghee or oil used for frying and remaining ghee or oil over medium heat. Add onions and sauté until slightly brown, stirring constantly. Add garlic and ginger and sauté until fragrant, about 1 minute. Add coriander, turmeric, paprika, black pepper, sauté for about 10 seconds and add tomatoes. Cook until sauce thickens, about 10 minutes.

3. Add 1 ¼ c water and spinach and bring sauce to a boil. Reduce heat to medium low, cover and simmer for about 15 minutes. Remove sauce from heat and cool slightly before puréeing sauce with an immersion blender or other food processor.

4. Return sauce to the large pan over medium heat and add peas, fried paneer and ¼ c water. Reduce heat to medium-low and simmer until peas are cooked. Remove from heat, season to taste with salt, cover and allow dish to rest at least 1 hour before serving.

5. Reheat, adding garam masala and cilantro and gently combine before serving. Serve over basmati rice or with Indian bread.

Serves 3-4

Fresh Spring Rolls with Peanut Sauce

I love to both make and eat fresh spring rolls and recently I have been having them at least once a week. Spring rolls, fresh or fried, can be found in many Asian countries under different names with a variety of wrappers, fillings and dipping sauces. Luckily these rolls seem to be more popular in the States and so the wrappers, made of rice and tapioca flour, can generally be found with a bit of searching, especially at Asian markets or natural food stores.

Salad greens and scallions are also good in the spring rolls. I blanch some of the vegetables to make them tender for eating, but the vegetables can be left raw depending upon preference.

Fresh Spring Rolls

1 medium cucumber, thinly julienned into 4" strips

1 medium red or orange pepper, thinly julienned into 4" strips and blanched

1 medium avocado, thinly sliced

2 large carrots, thinly julienned into 4" strips and blanched

8 rice paper wrappers

8 sprigs of cilantro, trimmed to 4"

Peanut Sauce

½ c natural peanut butter

1 tbsp tamari

1 tbsp brown sugar

1 clove garlic

1 tsp ginger

¼ - ½ c water

Peanut Sauce

1. Combine peanut butter, ginger, garlic, tamari and sugar in a food processor or medium mixing bowl. Gradually add water until sauce reaches desired consistency.

Fresh Spring Rolls

1. Arrange carrots, peppers, cilantro, avocado and cucumbers in individual piles on one edge of a work surface large enough to make rolls.

2. Meanwhile, fill a large shallow dish with hot tap water. Place one wrapper in the water to soften, about 1 minute.

3. Once wrapper is soft, gently remove from water and place on work surface. Place 1/8 of each cucumber, carrot and pepper in the middle of the wrapper. Add one segment of avocado and one sprig of cilantro.

4. Next, fold the bottom wrapper segment over the filling. Fold each side in over the filling and then continue rolling towards the top of the wrapper. Repeat process for all spring rolls. Allow spring rolls to set at least 30 minutes.

5. Serve room temperature or cold with peanut sauce or dressing of choice.

Makes 8 spring rolls and 1 cup peanut sauce

Mustard Green Soup with Ginger and Bacon

Dark leafy greens seem very fitting for winter, particularly where little green is to be found outside. I appreciate greens for the colors and flavors they offer to dishes made with them. Mustard greens are an especially flavorful variety of leafy greens and so are able to be watered down into a soup while maintaining their taste. I likely was inspired by Asian cuisine with the combination of mustard greens, bacon and ginger. Roasted bell peppers and sesame rice are great entrées with mustard green soup.

Bacon provides the most flavor, though butter or olive oil may easily be used as a substitute. A blender may be used instead of a food processor.

1 bunch of mustard greens, chopped

1 yellow onion, trimmed and chopped

1 medium carrot, trimmed and chopped

1 stalk celery, trimmed and chopped

1 c chicken or vegetable stock

1 clove garlic, chopped

1 tsp fresh ginger, grated

2 strips of bacon, thinly sliced

1 tbsp olive oil

water

salt and pepper

1. Heat a large pot over medium heat. Add bacon and brown. Once bacon has browned, add olive oil, onion, carrot and celery, sautéing vegetables until tender. Add stock and bring to a simmer. Once simmering, add garlic, ginger and mustard greens, continue simmering until greens are tender and brilliant green, 2-3 minutes. Remove the pot from heat.

2. Next, combine ingredients from pot into food processor. Blend ingredients until smooth.

3. Finally, return ingredients to pot and add water ½ c at a time until desired soup consistency has been attained. Season to taste with salt and pepper.

4. Serve the soup room temperature or hot.

Serves 3-4

Sesame Rice with Tofu and Vegetables

Stir-fried vegetables and tofu over rice has been a standby meal for most of my life, both as a child and as an adult. It is quick, easy, fresh and delicious. Over the years, I have tried many different versions with roughly the same ingredients. I have come to discover the flavors meld and balance better when the rice is combined into the stir-fry, and I now prefer this method of preparation. Soups, such as mustard green or butternut squash, and salads, like green beans amandine and arugula with orange, make perfect additions to sesame rice.

I find fresh firm tofu packed in water to be the best option for frying. Soy sauce may be used instead of tamari.

2 c cooked sushi rice

1 tbsp toasted sesame seeds

5-6 small bok choy, trimmed and cut in half lengthwise

1 red pepper, trimmed and diced

1 medium carrot, trimmed and diced

1 medium red potato, cut into ¼ inch cubes

1 c extra firm tofu, cut into ¼ inch cubes

1 stick burdock, peeled and thinly sliced

5-7 shitake mushrooms, trimmed and sliced

1 clove garlic, pressed or minced

1 tsp fresh ginger, finely grated

¼ c mirin

¼ c tamari

3 tbsp vegetable oil

pepper

1. Place cooked rice in a large mixing bowl and set aside.

2. Meanwhile heat 1 tbsp oil over medium heat in a large skillet. Add tofu, fry until golden brown, turning occasionally to prevent sticking. Once browned, add tofu to rice and set aside.

3. Clean skillet and heat 1 tbsp oil over medium heat. Add potatoes, fry until golden brown and tender, stirring occasionally to prevent sticking. Once browned, add potatoes to rice and set aside.

4. Clean skillet and heat 1 tbsp oil over medium heat. Add burdock and fry until slightly browned. Add carrots and mushrooms, continue to fry until both the carrots and burdock are tender. Finally, add red pepper, bok choy, garlic, ginger, mirin and tamari. Stir, cover and simmer for 1-2 minutes, until bok choy is brilliant green. Remove from heat and add to rice in mixing bowl.

5. Gently combine all the ingredients in the mixing bowl, add sesame seeds and pepper to taste. Serve warm or room temperature.

Serves 3-4