This is a recipe I learned from Cristian’s cooking class in Tampa in October 2010. Mix the following in a bowl: 3 diced Roma tomatoes (I forgot fresh tomatoes, so I used 4 oz of drained, canned diced tomatoes), diced ½ onion, chopped ¼ bunch curly parsley, 3 minced cloves garlic, and 2 tsp cumin.… Continue reading Venezuelan black beans
Tag: side dishes
Fried sweet plantains
This is part of the Venezuelan Pabellon recipe that I learned from Chef Cristian Feher in 2010. Take 3 sweet, ripe plantains (the blacker the skin, the sweeter the flesh – which will caramelize when cooked), peel, and cut into ¼ inch diagonal slices. Heat ½ to 1 inch of peanut oil in a cast… Continue reading Fried sweet plantains
Chinese stir-fried snow pea shoots
Heat neutral oil in a wok, then add sliced garlic (about 10 cloves). When fragrant, add about 2 lbs of fresh snow pea shoots (they will reduce volume when cooked). Season lightly with salt, black pepper, and crushed red pepper, and sauté on medium-high heat until the shoots are tender. Serve immediately. Thank you to my friend Amy… Continue reading Chinese stir-fried snow pea shoots
Spiced marinated tomatoes
I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each olive oil… Continue reading Spiced marinated tomatoes
Seville-marinated carrots
When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and… Continue reading Seville-marinated carrots
Roasted rutabaga
Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe… Continue reading Roasted rutabaga
Vietnamese lime and fish sauce marinated zucchini
Cut 6 zucchini into thick diagonal slices, then marinate in ¼ tsp sugar, ½ tsp salt, juice from 1 lime, 1 Tbsp fish sauce, and 2 Tbsp canola oil for about a half hour. Grill until both sides are browned (about 8 mins). I serve this a side dish to accompany the chicken. (July 2014) This recipe is from… Continue reading Vietnamese lime and fish sauce marinated zucchini
Korean marinated perilla leaves (gget nip)
Soak about 20 fresh perilla (or sesame) leaves in salt water (10 to 1 ratio of water to salt), cover, then let sit for 1 week. Drain, then carefully brush each leaf with a mixture of 1 part Korean soybean paste (doen jang) and Korean hot pepper paste (kochujang), sprinkling lightly with toasted sesame seeds.… Continue reading Korean marinated perilla leaves (gget nip)
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
Classic hummus
Drain 15 oz canned chick peas, setting aside 3 pieces for garnish. Mix the chick peas with ½ cup water in a sauce pan, bring to a boil for a few minutes until water reduces by half. Pour the hot chick pea mixture into a food processor, add 2 cloves garlic and 1 tsp salt,… Continue reading Classic hummus
Cooking Adventures 