julia child’s (vegetarian) french onion soup

it’s been a cold week in d.c. the winds have been harsh, chilling you right down to your bones. soup, therefore, has definitely been on my mind. ever since an – ahem – unfortunate incident involving my laptop, a bowl of soup, and clumsy fingers, i have had an aversion to soup. but, lately, given the freezing temperatures and the soup&sandwich place next door to work, i have been on a soup kick.

i had this particular version of french onion soup at my best friend’s christmas celebration this past winter. he adapted this from julia child – and she certainly knew her stuff. i ordinarily can’t stand onions, so it is a testament to just how good this recipe is that i ate it. the thickness of the soup, the flavours, and especially the caramelized onions make this a french onion soup that even i, the most anti-onions person ever, would eat.

smoked salmon eggs benedict

poached eggs always seemed so mysterious to me. coupled with all stories about how difficult they are to make, i was always too nervous about even attempting to make them that i kept dreaming that i’d ended up with a lot of egg water, as seen in julie and julia.) but one day last year, i decided to just go for it. and, surprisingly, it wasn’t all that difficult. sure, it’s a bit tricky – but it can be done.

and what’s the best thing to make with poached eggs? eggs benedict, obviously. i am surrounded by people who adore benedict. given the amazing varieties of benedict (steak! crab cakes! spinach! you name it!), it’s one of those breakfast dishes where there really is something for everyone. given the long weekend this week (thank you, MLK), i figured the best way to begin a lazy afternoon was with some smoked salmon eggs benedict. the trick, of course, is a great hollandaise sauce. i used one by tyler florence. accompanied by garlic lemon potatoes (coming soon!), eggs benedict was a completely flavourful way to start the day.

the anti-beans beef chili

i know, i know… a long absence! the last half of 2011 was spent adjusting to a new job, traveling to africa and just learning how to live life not as a student. my resolution for 2012 is to be more of a foodie. with that comes the revitalization of sahtain! 

the anti-beans beef chili

i never really understood the concept of chili. to me, having never had it before, it always just seemed like people were eating bolognese sauce, without the spaghetti. once i did try it, however, i quickly saw the appeal of the dish. warm, tasty and comforting, it’s the perfect dish to serve on cold, winter nights. but, the beans. oh, how i hate beans. the texture, taste and smell just does not appeal to me. so, while i know how foreign it is to many, i make chili without beans. just call it true texan chili.

while many people would scream blasphemy, beans can easily be added in for those so inclined. this particular recipe is adapted from smitten kitchen (that was in turn adapted from gourmet). the inclusion of the carrots and green peppers are a nice substitute for the beans, but for those so inclined, beans are to add in. i like to make a vat of it, freeze it, and pull it out whenever the temperature drops.

ed note: the lack of photos is due to terrible kitchen lighting. lesson learned: natural, daytime light wins over strobe fluorescent lighting always. more photos, next time!

fish tacos & guacamole

despite being raised in the middle east, i have a strong kinship with california. given that i was born there, spent summers there and lived there for six years, it’s no wonder i identify as a california girl – when it’s convenient, of course. and when it comes to mexican food, it is definitely convenient. ask any southern california worth their salt and they’ll agree that one of the best things about living in SoCal are the hole-in-the-wall mexican restaurants, where they serve up tacos, burritos and other delicious dishes at reasonable prices, and tasting better than anything east coast mexican restaurant could serve up.

do i sound like i miss mexican food? i’m not very good at hiding it.

tofu & sautéed veggies

tofu gets a bad rap. most people i know complain about the texture, saying that it’s so very bland. those are things that easily fixed. if made well, with the right spices, the texture no longer becomes an issue. as for its blandness? the best thing about tofu, in my opinion, is its blandness.

its adaptability, the fact that it absorbs any flavour added – well, that just makes tofu a dream to cook with. the bonus? it is extraordinarily healthy, full of iron, protein and a low calorie count (for those of you who are into that). many don’t like the texture, and i will fully admit there’s something a bit unnatural looking about the thing. the point of this whole tofu soliloquy: despite its oddities, i still get crazy cravings for tofu. considering i also want to make sure that sahtainincludes recipes for my animal loving friends out there, my latest craving couldn’t have come at a better time. this is yet another dish that’s perfect for summer – it’s light and filling, and doesn’t cause your apartment’s temperature to rise.

open-face turkey, brie & peach sandwich

ah, the sandwich. as a meal, it always sounds so simple and seem decidedly uncomplicated. and, yet! the whole purpose of this blog is for me to share with all of you recipes and stories about the foods that i love, as well as the foods i am dying to create. this? this is a sandwich that i love.

many years ago, i came across a recipe in real simple for a turkey, brie and nectarine sandwich. with the absurdly disgusting heat wave that d.c. has been having recently, i just couldn’t bear the idea of doing anything that involved turning on my stove. operating the toaster was as much as i could take (and at least that didn’t cause my apartment’s temperature to rise by a thousand degrees!). so, the sandwich was recreated. i didn’t have any nectarines, so i substituted in peach. let me say: that there is something fantastic about mixing fruit and cheese. the sweet/salty combination is incredible, and gives a slight kick to what could be a plain old turkey sandwich.

zanzibar red curry

comfort food is an essential part of my food philosophy. when i’m in need, i generally turn to persian koreshts (stews), but i’m always looking for new foods and spices to give me that soothing quality. so, when a friend brought back from africa an array of spices and curry powders, i knew that i had found a new comfort dish. there’s just something fun about the bright red powder! combined with the yellows and greens of the vegetables, the entire dish just brings a smile to your face.

according to the ever-accurate wikipedia, zanzibar was introduced to curry by the omani’s in the 1600s, when the sultanate took control of the islands. given the commercial relationship between oman and india, indian curries (which were so popular in oman) were incorporated into zanzibari cuisines. the difference, however, is in the flavours. zanzibar red curry lacks the spiciness that you would expect from a curry, but has a sweet undertone. truth be told, i have no idea if my recipe is anywhere near authentic. however, the result was delicious. don’t be daunted by the seemingly long list of ingredients – the result is well worth it.

of note: i believe this specific curry powder is difficult to find. though i haven’t attempted to make this dish with other powders, i am certain it would still work well.

 

zucchini pancakes (mücver)

turkish zucchini pancakes

when i first saw zucchini pancakes on the menu at a local turkish restaurant, i immediately kept it in mind as something to try to make at home. crispy on the outside and soft on the inside, they’re the perfect side dish. so, when brainstorming a dish to make for an unemployed book club meeting (yes, policy kids are dorky), these came to mind.

mücver, as they are traditionally known, are served in almost all the turkish restaurants i’ve been to and are always delicious. given that these pancakes are usually deep fried, i was looking for a way to make it slightly healthier than they normally would be. while these definitely aren’t totally healthy, i think i’ve succeeded in making them better than they ordinarily would be. i’ve also added my own twist by using shallots instead of onion – your mileage my vary! if you’d like to make yours a little fattier, try adding in feta cheese, more flour and using more oil to fry. they’re best served with yogurt.

of note: the steps below call for you to “sweat” the zucchini. sweating vegetables (particularly ones like zucchini, eggplants, etc) is important — it really enhances their flavours, since the water content is reduced.

the food: zucchini pancakes

ingredients:

2 zucchinis, shredded

1 shallot, minced

1 cup carrots, shredded

1 egg

¼ cup flour

½ teaspoon salt

salt & pepper to taste (i put about ½ teaspoon of each)

how-to:

1: “sweat” the zucchini – mix in the ½ teaspoon of salt, and let the zucchini sit for 20-30 minutes. after sweating, drain the zucchini in a paper towel to get rid of all the leftover liquid.

2: mix in the shallots, carrots, salt, pepper. add the egg and flour, and mix well.

3: shape the mixture into thin patties – ¼ of an inch thick is ideal. any thicker and the vegetables won’t cook, leaving your pancakes undercooked.

4: pan fry the pancakes, about 3 minutes on each side, until crispy. serve!

(makes about 10 pancakes; prep time – including sweating – 40 min; cooking time: 3-5 min)

turkey kebabs & slow-roasted summer vegetables

the story

when i think about home-made kebabs, my mind immediately goes to my aunt’s version. combined with her stewed tomatoes; this has since become one of those tastes that immediately takes me back to a very specific time in my life. so, when faced with the challenge of what to do with the bits and bobs of meat and vegetables in my fridge, i decided it was time to give the dish my own twist. given the unusually cooler temperatures of the day, this adaptation of a childhood dish seemed perfect for a summer dinner.

kebabs (farsi: كباب ) are a persian staple; the etymology is thought to come from aramaic, literally meaning, “to roast meat.” though many other middle eastern cultures have adapted it for their own, persian kebab is still my favourite and (in my ethnocentric opinion), the best. the western world sees them as the meat that you grill on sticks, but, really, kebabs are so much more. the meat can be cooked in any number of ways: grill? roast? stew? the choice is yours. they can be served up as a sandwich, with rice or by itself. the versatility is what makes the dish so easily adaptable to your own tastes. for example: traditional kebabs are made of lamb, but this recipe uses ground turkey.

caution: i adore garlic, so these recipes use plenty of it. if, however, for some reason you are not a garlic fan (those exist?), you can decrease the garlic used.

the food: turkey kebabs

ingredients:

1 lb ground turkey meat

1 tablespoon crushed garlic

1 tablespoon chopped onion

¼ teaspoon cumin powder

½ teaspoon sumac (note: this is a middle eastern spice that can be difficult to find. if this is the case, up the cumin to ½ teaspoon and eliminate sumac all together)

½ teaspoon salt

½ teaspoon black pepper

how-to:

1: mix the garlic, onion and spices in with the meat.

2: shape the meat into logs, then flatten the logs so they’re about ½ an inch thick and about 3 inches long.

3: in a medium-sized frying pan, cook the kebabs until they are no longer pink on the inside. make sure to flip the kebabs halfway through cooking to ensure they are even on both sides!

4: serve (with the roasted vegetables)!

(makes 6-7 kebabs; prep time: 10 minutes; cooking time: 10 minutes)

the food: summer vegetables

ingredients

1-2 large tomatoes, chopped into large chunks

½ zucchini, chopped into fourths

½ squash, chopped into fourths

3 large cloves of garlic

1 tablespoon crushed garlic

1 teaspoon oregano

1 teaspoon salt

1 tablespoon olive oil

a couple fresh basil leaves

how-to:

1: preheat the oven: set it at 250F.

2: chop your vegetables. i prefer to chop them into medium-sized chunks. cut them too small, and they’ll just end up shriveled in the oven.

3: mix the crushed garlic in with the vegetables, then add in the oregano and salt. drizzle them with the olive oil and mix all the vegetables together – you really want the flavours to seep in! add the basil leafs and the leftover (whole!) garlic cloves to the mixture.

(optional: since i truly love the garlic flavour, i sprinkle a little bit of garlic powder on the mixture, to help enhance the garlic taste.)

4: spread the vegetables on a baking tray, relatively close together. since the vegetables already have olive oil on them, grease the tray with a smidge of olive oil or pam – just enough so that the vegetables don’t stick.

5: bake the vegetables for 2 hours. (make sure you set a timer!)

6: serve with the turkey kebabs and enjoy!

(prep time: 10-15 minutes; cooking time: 2 hours)

and then there was food

i adore food.

those who know me would claim that i am a bit of a picky eater. i will admit it: i certainly am. the list of things i don’t like is short but firm: olives, pickles, stinky cheeses, among others. but despite that small, nagging fact, i still love food. i enjoy preparing food, serving food to others, and the mix of flavours and tastes that comes with new recipes.

while i search for that perfect job (you know, the dream) post-graduate school, i plan to indulge my food and cooking love into a blog that provies easy, healthy and (most importantly!) delicious recipes.

sahtain!