Heguiberto

vegetarian Sichuan fried and braised eggplant

by Heguiberto on March 17, 2013

Eggplant is one of my favorite vegetables and whenever I see a new recipe for it I just want to try it right away. This recipe is featured in the March 2013 edition of Saveur Magazine. A few years ago Steven’s colleague at work lent him a wonderful cookbook, “Pei Mei’s Chinese Cookbook Volume 1.” That book had an excellent recipe for Sichuan Eggplant.

vegetarian Sichuan fried and braised eggplant

vegetarian Sichuan fried and braised eggplant

He made it once and we were hooked. I’d say we have this dish at least once a month. It is so flavorful with black bean sauce, ginger, sesame oil, scallions and other delicious ingredients—and eggplant, of course: sweet, savory, sour and lots of umami flavor.

I would say that this recipe is actually a variation on Steven’s version. Both are Sichuanese style using very similar ingredients. In Steven’s recipe he cooks the diced eggplant in a hot pan, just tossing it around until they are done, so the oil absorbed is very little. This recipe calls for deep frying the eggplant, which I did, despite the guilty feeling. To prevent the eggplant from absorbing too much oil they suggest soaking it in ice water first. I’m not sure if that helped much, but it hardly mattered, as the dish itself had such a lovely delicate flavor, you could hardly tell.

vegetarian Sichuan fried and braised eggplant

4 Japanese eggplants
2 cups chopped Chinese chives
5 cloves garlic, minced
3 tbsp fresh ginger paste (I used fresh ginger that I ground with a fine micropane)
2 tbsp Chinese chili bean sauce (Toban Djan)
2 tbsp soy sauce
2 tsp Chinese black vinegar
1 tsp toasted sesame oil
1½ tsp sugar

Quarter the eggplant lengthwise. Make incisions in a lozenge pattern in the flesh without piecing the skin. Soak pieces in salted cold/ice water for 5-10 minutes. Drain and pat dry. Fry in hot oil (350F) for about 3 minutes. Remove from pan and lay eggplant pieces on paper towels.

Drain all but two tablespoons of frying oil from pan. Add garlic, ginger and cook for a minute just until raw aromas disappear. Add Chinese chives and continue cooking for another minute or so to wilt. Add chili bean sauce, soy sauce and sugar. Continue cooking to warm through. Add eggplant, one cup of hot water, black vinegar and cook for another 3-4 minutes. Drizzle with sesame oil, transfer to a serving bowl, sprinkle some Chinese chives over and serve with some rice cooked in the Brazilian way.

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basmati and wild rice stuffed acorn squash

by Heguiberto on March 5, 2013

My default winter squash is either kabocha or butternut. I rarely buy acorn but they were so fresh when I spotted them last week at the Alemany Farmers Market that I couldn’t resist. Plus it was a bargain: organically grown and it cost me less than a couple of bucks!

basmati and wild rice stuffed acorn squash

basmati and wild rice stuffed acorn squash

I borrowed the idea of baking and stuffing it with rice from Martha, though stuffed acorn squash is really a classic. You can check out her recipe here.

Because acorn squash is already a bit sweet I altered the way I made the rice stuffing so it would be more on the savory side with a bit of heat. For that I used sundried tomatoes, black pepper and cumin.

basmati and wild rice stuffed acorn squash

1 medium sized skin on acorn squash, halved and cleaned
½ cup wild rice, rinsed
1 cup basmati rice, rinsed
1 tsp tellicherry peppercorns
½ tsp cumin seeds
3 cloves garlic, chopped fine
¼ cup chopped white onion
3 tbsp chopped sundried tomatoes packed in oil, drained
1 bay leaf
Kosher salt to taste
4 tbsp extra virgin olive oil

Set oven temperature to 350F.

Sprinkle some salt over inner part of acorn squash halves. Rub one tablespoon olive oil over skin and flesh. Place acorn squash in a shallow baking tray flesh side down. Wrap aluminum foil around it and bake for about one hour. Test for doneness via piercing the skin with a fork. It should slide in easily otherwise bake it for a little longer.

Place wild rice in a pressure cooker, add 2 cups of water and a sprinkle of salt, cover the pan and cook on high temperature until it starts whistling. Once it does, turn temperature down to medium and cook for 10-12 minutes. Remove from heat and let the pan rest until pressure is gone. Drain rice if any water remains in the pan. Alternatively you can just cook it on the stove top. That will take about an hour or so. Watch while it cooks because water evaporates very fast.

In large sauce pan add two tablespoons of olive oil followed by chopped onion and cook until translucent. Add cumin, garlic, bay leaf and peppercorns. Stir around for a minute, just long enough for the garlic to cook and the spices to release their flavors. Add basmati rice, salt, and 1¾ cups water. Toss to combine. Bring temperature to high, and when rice starts to boil, reduce temperature to low and cook covered for about 15-20 minutes until water has been absorbed. Add cooked wild rice, sundried tomato and finish it with a tablespoon of olive oil. Cover and let it rest for another 5-10 minutes for flavors to marry.

Remove squash halves from the oven. Slice off a bit of the bottom of each half so they lay flat on a plate. Sprinkle the inside of each acorn half with a bit of salt and pepper. Fill each with the rice mix and serve decorated with some rosemary.

{ 5 comments }

spicy kimchi soup aka Kimchi Jiigae

by Heguiberto on February 4, 2013

The first time that I had this soup was with my glamorous friend, Euriele. At the time we both worked together in Palo Alto. One day we just took a long lunch break and feasted on an authentic Korean meal with multiple courses: kimchi soup, pickled cucumber, bean sprout, rice cooked with beans, Napa cabbage kimchi, Korean seafood pancake, seaweed salad and other items I don’t recall right now. There were so many! The centerpiece of the lunch was the spicy soup served piping hot in a stoneware pot. You cracked a fresh egg over the soup and watched it cook while at the same time you waited for the soup to cool down enough to eat. I love spicy food. That said, some Korean dishes are not for beginners when it comes to chili pepper intensity. This soup is an exciting and hot example.

spicy kimchi soup aka Kimchi Jiigae

spicy kimchi soup aka Kimchi Jiigae

To make my kimchi jiigae, I used the rest of the Napa cabbage kimichiI had prepared the previous week.

This recipe was adapted from this you tube video. The video uses meat, so I changed it here. If you’re vegetarian then no need to watch it :)

spicy kimchi soup aka Kimchi Jiigae

1lb silken tofu (extra soft type) chopped into 1x1x1 inch thick pieces
5 cups chopped kimchi and juices
1tsp sugar
1tbsp Korean Gochugaru hot pepper paste
1tbsp Gochugaru pepper flakes
½ cup red onion chopped
3 whole scallions chopped
Water to cover the chopped kimchi by two inches
Toasted sesame oil
½ head iceberg lettuce cut into large wedges

Place chopped kimchi and juices in a large sauce pan with onions, scallions, gochugaru peppers, sugar and water. Bring everything to a boil, cook on high for about 10 minutes, reduce temperature to medium and continue cooking for another 20 minutes. Add tofu towards the last 10 minutes.

Place a wedge of iceberg in each bowl. Add a couple of ladles of the soup, and drizzle with some toasted sesame oil. Serve with a side of rice.

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cardoon with garlic, caper, green olive and anchovy

by Heguiberto on January 24, 2013

Okay. They say cardoon’s flavor and texture resembles artichokes. I like artichokes, a lot. But as everyone knows, they’re technically difficult to prepare. So many sharp rough leaves to remove before you get to the flavorful choke. Well, in that sense, cardoon isn’t too different, either. Cardoons don’t grow chokes. Instead you have to remove the leaves and thorns, peel the stalks, remove the stringy fiber from them, then boil the tough buggers for some 30 minutes before you’re ready to begin!

But I’m brave in the kitchen so I finally decided to endure the cardoon challenge.

cardoon with garlic, caper, green olive and anchovy

cardoon with garlic, caper, green olive and anchovy

Frankly, I have yet to decide if it was worth it. This is loads of work for a somehow mediocre flavored end result. Cardoon and artichoke plants look alike: both gorgeous with spindly long stalks and silvery green leaves. I have to agree cardoon does taste slightly like artichokes but the texture isn’t quite right, sort of like crunchy and watery celery stalks or maybe chayote. I love both celery and chayote but since I was primed for artichokes, this was a tragic disappointment.

I followed this recipe to clean and parboil my cardoon.

I started with a whole plant but by the end only ended up with about 2½ cups of the prepared veggie. I cooked them like I do artichoke hearts. This recipe is a variation of the one with mint and anchovy (without the mint since I didn’t have it) and my favorite one with lots of olives.

cardoon plant

cardoon plant

cardoon with garlic, caper, green olive and anchovy

2½ cups cooked cardoons
4 cloves garlic chopped fine
2 tbsp capers chopped
½ green olives chopped
2 anchovy fillets
½ to 1 bunch Italian parsley chopped
1½ dry white wine
½ cup extra virgin olive oil
Juice of half lemon
Black pepper
salt

Add 2 tbsp olive oil to a saucepan followed by garlic and anchovies. Cook at low temperature for about a minute or so. Anchovies will dissolve. Bring temp to high then add capers, olives, parsley and cardoon. Toss to combine, add white wine, cover the pan and bring to a boil then lower the heat and simmer until most of the liquid is gone. Remove from heat, add salt and pepper, squeeze with lemon juice and finally add remaining of olive oil. Serve as a side dish, warm or at room temperature.

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spaghetti with salt cod and tomato sauce

by Heguiberto on January 21, 2013

Pasta à la Romana has been a Friday ritual at home ever since our friend Kristen taught us how to make it a few years ago. We enjoy it so much that we’ve even posted the recipe twice on the WC for your pleasure.

spaghetti with salt cod and tomato sauce

spaghetti with salt cod and tomato sauce

Last week I de-salted a large gorgeous piece of cod. The steaks looked so chunky that Steven suggested… no really hounded me to prepare it other than my customary Portuguese businessman’s cod or the classic bacalhoada. I’d been flirting with the idea of revisiting Vitória’s lovely arroz de bacalhau com broccolis, but my demanding spouse vetoed the plan.

look at these stunning pieces of salt cod fresh from their long soak

look at these stunning pieces of salt cod fresh from their long soak

Previously I’d seen a recipe for salt cod somewhat like I’m showing here today. That one didn’t require the desalinated fish be pre-cooked (via boiling), which is a real time-saver. Though since you omit the boiling step, you’ve got to really soak the fish extensively to get enough salt out.

spaghetti with salt cod and tomato sauce

1 lb spaghetti
~1 lb thick piece salt cod (soak for 2 days, changing water multiple times, keep refrigerated), drained and cut into 2-3 inch wide pieces
3 cloves garlic
1 Bay leaf
½ cup Italian parsley, chopped fine
20 pitted Kalamata olives, halved
½ cup cherry tomatoes, halved
Sea salt
Black pepper
28oz can of diced tomatoes
½ tsp dried oregano
2 dry chili de arbol, broken
1 red scallion, chopped fine

Fill a large pot with lightly salted water and bring it to a boil.

Add olive oil to a large skillet followed by the garlic. Cook on low heat until aromatic. Add cod fish pieces and sauté, turning occasionally so all sides brown. Add chili, bay leaf, parsley and scallion, cover and let herbs wilt and cook. Now remove the lid, add tomato and oregano, some salt and pepper, bring temperature to high then when boiling reduce again to medium and cook to reduce and thicken the sauce. Reduce temperature to low.

Boil spaghetti for about ¾ of the cooking time suggested on the package, mine was 10 so I cooked it for about 7 minutes. Drain.

Add pasta to sauce and carefully toss it around the pan. Cook for a couple of minutes more to finish. Lastly, toss in Kalamata olives and tomato halves.

{ 2 comments }

Pacific cod and caper kebabs

by Heguiberto on January 17, 2013

This is another great recipe from Ottolenghi’s Jerusalem. It uses capers! Hurrah!!! How can you go wrong with capers? Salted or brined, these tiny flower buds are alright with me. Yotam writes that caper bushes grow wild around the city of Jerusalem. They’re hardy and you can even find them growing out of cracks in the Wailing Wall (Muro das Lamentações in Portuguese). Isn’t that cool? I’d love to see that someday.

Pacific cod and caper kebabs

Pacific cod and caper kebabs

The original dish also uses quite a bit of dill too, an herb I sometimes find a bit over powering. I think it has to do with the smell of the lagoons around my home town in Brazil. The grasses that grew around those lagoons exhaled a strange dill scent and I always associate these smells with stagnant water. Alas! I think that I must have been a dog or a wolf in a past life. My sense of smell is powerful; which is good sometimes but as in this case, not too great at others. Anyway this dish is all about beautiful colors, flavors and, yes, aromas!

Pacific cod and caper kebabs

2lbs white boneless fish (I used wild pacific cod fillets)
½ cup Italian bread crumbs
½ cup panko break crumbs
1 large free range egg, beaten
5 tbsp capers in brine, rinsed and chopped
3 whole scallions, chopped fine
½ bunch fresh dill, chopped fine
Juice one large lemon
1½ tsp ground cumin
¾ tsp ground turmeric
1 tsp sea salt
1 tsp freshly ground black pepper
Canola oil for frying

Cut the fillets into 3 inch pieces, place fish in the food processor and whiz for half a minute. Using a spatula push the fish down. Whiz it again for another half minute.

Transfer to a bowl, add lemon juice and beaten egg. In a separate bowl mix Italian bread crumbs, panko, turmeric, cumin, pepper, chopped capers, scallions, dill and salt together. Incorporate bread crumb mix into to fish using a spatula. Do not over mix.

Wet your hands with a bit of canola oil. Shape fish mixture into patties. Place patties on a wax paper lined tray. Cover with plastic film and refrigerate for 30 minutes.

Add some canola oil to a non-stick skillet on medium. Fry patties for about 3 minutes on each side. Serve hot with a side of eggplant baba ghanoush.

{ 3 comments }

simple Israeli couscous finished with Maldon salt

by Heguiberto on January 14, 2013

simple Israeli couscous finished with Maldon salt

simple Israeli couscous finished with Maldon salt

To me Israeli couscous looks like and almost has the same texture as fish eggs. Obviously this is a pasta variety but somehow it seems so different compared to spaghetti and her friends. I love it. This recipe is a snap as an elegant side dish. We had it with salt cod brandade. Mmmmm!

The Maldon salt isn’t strictly necessary but somehow the huge flakes of the stuff crunching in your mouth as you devour the chewy couscous are a match made in heaven.

simple Israeli couscous finished with Maldon salt

2 cups uncooked Israeli couscous
2 cloves garlic, minced
2-3 tbsp olive oil
¼ tsp garlic powder
¼ tsp onion powder
2 tbsp butter
Sea salt
Maldon salt to finish
Freshly ground black pepper

Bring a big pot with water to a boil. Add a bit of salt. Cook couscous for about 4 minutes or until pearls are still al dente. Drain.

Heat up non-stick pan on stove top, add one table spoon of olive oil and garlic and cook just until garlic is aromatic. Add couscous and toss it around to coat. Add garlic and onion powders, Maldon salt, the remainder of the olive oil and butter and toss again. Immediately remove from heat and transfer to a serving platter. Garnish with a sprig of parsley and a bit more Maldon salt.

{ 3 comments }

authentic Napa cabbage kimchi

by Heguiberto on January 11, 2013

This Napa cabbage kimchi turned out as authentic as the ones I eat at Korean restaurants here in San Francisco. It was fun to make and it took just 3 days before it was ready. (Three days might sound like a long time to some, but I’ve seen recipes where the kimchi had to ferment for a week or more.) I have made kimchi at home before but never used the traditional Korean gochugaru pepper. Instead I substituted jalapeño and poblano peppers, which resulted in an ultra-spicy version. This is milder.

authentic Napa cabbage kimchi

authentic Napa cabbage kimchi

This recipe, with some minor adaptations, comes from Insanity Theory written by Ellie Won, a South Korean who grew up in Australia.

Aside from the excellent recipe, she wowed me with a kimchi refrigerator! Pretty cool! It makes sense to me. My jar of kimchi only fit in the refrigerator after some serious reshuffling.

Steven served it for the first time with rice and beans cooked in the Brazilian way. I simply love mixing foods from different ethnic backgrounds. The results can be surprisingly good. I think that this is what they call fusion cuisine? A bit of this and a bit of that combined together? It certainly breaks the monotony of a meal that could otherwise be boring and monochromatic. A toast to globalization!

The recipe calls for Chinese pear, which I didn’t have. I added red radish to it and changed the proportions of chili powder, sugar and fish sauce. I also added a fresh red jalapeño pepper because… well why not?

authentic Napa cabbage kimchi

1 large head Napa Cabbage cut into wedges (~6Lbs)
~1½ cups non iodized sea salt
4 cups water (1 quart)
1 heaping tbsp sweet rice flour (sticky rice)
1 &1/3 cup Gochugaru chili powder
3 tbsp fish sauce (leave it out in case you want to make it vegan) use ~ 1 tbsp salt instead
1 tbsp sugar
6 whole scallions cut into 2’’ long segments
6 cloves garlic
1 2’’ piece of fresh ginger, peeled and grated
½ white or sweet onion
1 fresh jalapeño pepper, seeded and ribs removed
5 small red radishes, thinly sliced
1/3 lb daikon, sliced

key ingredients for authentic kimchi

key ingredients for authentic kimchi

Dissolve ½ cup of salt in the water. Add cabbage bottom parts in first. Make sure all leaves and base receive a coat of this brine. Drain water.

Use part or all the remainder salt to sprinkle over each leaf, including the thick white parts at the base. Put the cabbage in a bowl and let the salt dehydrate it for about 3 hours (Ellie recommends 5-6 hours or until it is floppy). Mine became floppy within 3 hours.

Rinse cabbage thoroughly in running water to remove excess salt. Squeeze it to remove as much water as possible. Place it in a colander and allow it to drain for another 15 to 20 minutes.

During the cabbage dehydration process, make a ‘pudding’ or ‘glue’ by mixing rice powder with ½ cup of water and cooking it on low heat, whisking nonstop until thick and bubbly. Remove from heat and let cool to room temperature.

Towards the last 10 minutes before draining is complete, add jalapeño chili, onion, ginger, garlic, and daikon to your food processor. Whiz into a pulp. Mix this pulp with the rice ‘glue’ along with gochugaru pepper, sugar and fish sauce.

Using a spatula spread the kimichi paste uniformly on both sides of each of the leaves. Put the cabbage in and jar, cover and let it rest in a dark, cool place for about 3 days. Be careful when opening it as gases that build up during fermentation will be under pressure. When ready the flavors will have married and you will sense a slight fizzyness, At this point refrigerate and enjoy.

As your kimchi continues to age in the fridge the flavors become more pungent. If it gets too intense to eat by itself, you can turn the kimchi into soups or make a yummy kimchi fried rice.

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Yotam’s baharat-seasoned tabbouleh

January 8, 2013

Our old friend David went to Seattle last year and brought us a little tin filled with the aromatic Turkish powder, baharat, from that city’s famous Public Market. I have been shy about using it. Frankly, I thought the spice mix was for meat dishes only. So I’d sort of side-lined it to the back [...]

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“Brazilian” salt cod brandade

January 7, 2013

I like the taste of the French/Italian/Spanish dish brandade. Usually made with salt cod, potatoes, dairy and spices, everything gets whipped together then baked in the oven till golden and delicious. Here’s a traditional brandade recipe from the New York Times. Steven’s been after me about making this for a while. I won’t say how [...]

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