Color stunner

22 May 2010

yellowspaghetti
Well, it looked rather colorful in real life

I was thinking of stark contrasts, both in flavor and in color and actually found a way to include turmeric and cumin in a spaghetti recipe.

Spaghetti with turmeric, cumin and caramalized tomatoes (3 small servings)

  • 300g dried spaghetti
  • 120g cream
  • 1/2 tsp ground turmeric
  • 1/s tsp cumin
  • 1/2 tsp pepper
  • a pinch of dried oregano
  • 2 cloves of garlic, cut in thick slices
  • handful of olives
  • 3 tomatoes
  • 10g butter
  • 1 tsp olive oil
  • sugar, salt

1. Half the tomatoes, cut out the middle stalk and sprinkle salt and sugar onto the cut sides. Heat up a grill pan, brush with a little olive oil and caramalize the tomatoes for about 3 minutes until they are quite brown and give off a pleasant aroma. Take out of pan, set aside.

2. Heat the butter in another pan and saute the garlic for 1-2 minutes, then take out the garlic. In a mortar, crush the cumin and the pepper and mix with the turmeric. Add to the pan and fry briefly, then the cream and the oregano and reduce by one half. Salt to taste.

3. Cook spaghetti very al dente and mix with the cream sauce together with the olives. Cut each half of the tomatoes in 3 pieces and add as well. Simmer until spaghetti are done have absorbed some of the liquid.

…apart from my head with new haircut. When I saw this beauty in the supermarket I found my favorite scientific theory verified: Nature is not normal. The fruit with its rubbery lobes and candy-pink color looks rather tormented to me, radiating a phallic charme in an alien way. Its flesh looks like poppy-seed cheesecake.

The pitaya’s flavor (pitahaya, dragon fruit) reminds me of Kiwi, but has a strong aroma of nothing. In a fruit salad it would probably be nice with a dozen splashes of a good spirit, I take it.

strangefruit

‘Feuer Frei’ in Münster-Gievenbeck serves the beloved ‘Currywurst’, burgers and other grilled goods on a heat-scale from one to seven:

1 – Normal (not hot)
2 – Rookie
3 – Hot
4 – Fire in ze hole!
5 – Diabolo
6 – Inferno
7 – Apocalypse

(Liberal translations)

Upon ordering a Currywurst “5″, I was told it might be too much for a start with a nod towards the shelf where the bottles of ultra hot sauces reside, bearing names like “Vicious Viper”, “Black Mamba”, “Pain 100%” and “Da Bomb”.

So, being a careful person, I opted for a Currywurst “4″ with fries. It wasn’t that hot but the sauce had a nice garlic flavor and a thick and smooth consistency; and the sausage was quite good. Also, the Wurst did not drown in the sauce, but finishing the meal you are left with just enough sauce to eat with the remaining fries. I will report back when I had the “Diabolo”. Recommended.


Feuer frei!
Inh. Dirk Topheide
Rüschhausweg 18
48161 Münster
Phone +49 251 9173900

Update 4 Junie 2010. I climbed that step to “5″ now – “Diabolo”. And hot that Currywurst was! Probably the hottest I am happy to take at the moment. Oh boy.

It’s not that hard to properly cook a steak, no matter what chefs on TV are telling me. If you can’t cook a steak, don’t call yourself a chef, period. I don’t have a problem with the flavor of meat, but when I was still a vegetarian (what happened? I got weak over an Indian chicken curry…) transforming mild tasting vegetables, legumes or grains into something delectable was the thing. Should probably be done on a daily basis. This is delicious.

cauliflower

Cauliflower and potatoes

  • 1/2 cauliflour in mouth-sized pieces
  • 5 medium waxy potatoes, skinned and chopped in mouth-sized pieces
  • 1 onion, sliced thin
  • 2 cloves of garlic
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1/2 tsp of coriander seeds
  • 1 dried bird’s eye chili
  • sea salt, pepper, vegetable oil or ghee, water
Heat 2 tbsp of oil to medium heat and add the onions. Saute for about 8 minutes, then add the ground spices, salt, about 100g of water and the potatoes. Cover and let simmer for 10 minutes, then add the caulifour and cook for another 10-15 minutes. Add a little water if the mixture gets too dry. Season with additional salt and pepper. Serve with naan bread. Recipe follows shortly.

naan

Naan

  • 250g plain flour
  • 50g low-fat-yoghurt
  • 100g milk
  • 1/2 egg, whisked
  • 5g fresh yeast or 1/2 tsp of dried yeast
  • pinch of sugar
  • black onion seeds (‘Nigella’)
Dissolve the yeast in the handwarm yoghurt and milk together with the salt and the pinch of sugar. Let stand for 20 minutes. Add the flour, the half egg and mix to a soft and smooth dough. Let rest for one hour at room temperature.

Put dough on the floured counter, sprinkle with the onion seeds and fold dough in half and shape into a sausage. Divide into four pieces. Let rest for 10 minutes, then roll out each to a thin circle. Bake on a hot baking stone at 250°C for 4-7 minutes or until blistered. Brush with olive oil as it comes out of the oven. Or shallow-fry in a hot pan with a little vegetable oil. A tandoori would come in handy. (Dreamy eye moment?)

naan_close

Chili con carne

17 March 2010

chiliconcarne_small

I’ve used black beans instead of kidney beans in this fiery chili con carne to suit my very personal taste; I am not too keen on big fleshy beans. Also the black beans have a slightly sweet and, I find, an almost smoky flavor. The small amount of lentils give the chili more flavor and also soak up any excess liquid.

I like this hot, deseeding the habanero will not take away the heat at all, since the capsaicin sits in the white flesh of the habanero fruits.

Chili con carne

  • 250g minced meat (pork and beef)
  • 1 onion, roughly chopped
  • 1 reddish-green bell pepper, chopped into strips
  • 2 big tomatoes, skinned, deseeded and chopped
  • 1 clove of garlic, chopped
  • 75g dried black beans, soaked overnight
  • 1/4 tsp of turmeric
  • 25g red lentils
  • 1/2 tsp cumin
  • 1/4 tsp coriander seeds
  • 1/2 tsp black pepper
  • 1 twig of thyme
  • 1/2 habanero chili or 3 dried bird’s eye chilis
  • 100-150g water
  • sea salt
  • vegetable oil
  • splash of olive oil
  • splash of lemon juice
  • 25g good quality dark chocolate, chopped (optional)
Cook the black beans together with the tumeric and a teaspoon of salt in about 1.5 litres of water.This takes about 60-120 minutes depending on the beans. Drain.

Put cumin, coriander and pepper into a mortar and grind it to a medium-coarse spice blend.

Put a large pan on highest heat and add the vegetable oil so the bottom of the pan is just coated. Just as it starts to smoke, add the chopped pepper and onions. Leave for a while then give it a stir. When you smell the roasting aromas of the onions, add the meat and let it sizzle still on highest heat until the bottom of the meat ball is quite dark. After two more minutes break up the minced meat and stir everything together.

Add the tomatoes, some salt, the garlic, the thyme,the chilsi and some (if not all) of the spice blend to taste. Reduce heat and let simmer until tomatoes start to fall apart and get all mushy. Add about 100g water, the black beans and the red lentils and let simmer for 15-20 minutes until lentils are soft. Remove thyme and add a splash of olive oil and lemon juice.

For a creamy finish, add the chopped cocolate before serving. Good with a spoon of sour cream and/or crusty bread.