Saturday, January 28, 2012

Aloo Gobi (Potato and Cauliflower)

This recipe, adapted from Gourmet via Epicurious, is a slightly easier version of Aloo Gobi.  Thank you, Interwebs, for giving me recipes from the Motherland! 


1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne/chili powder
1/2 cup water
1/2 bag frozen peas (optional, but I think it only benefits this dish)

Flatbread of your choice, gently warmed in the oven, to scoop up the delicious with. 


Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 25-30 minutes. Make sure to toss half-way through so both sides get nice and caramelized.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne/chili powder, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables fresh from the oven.  Toss in the half-bag of frozen peas if you like, then cook, covered, stirring occasionally, 5 minutes. 

Serve immediately with warmed flatbread. 

Saturday, January 7, 2012

Apple Cider Doughnuts

I got this from the New York Times, who got it ever-so-kindly from Todd Gray of Equinox restaurant fame, right here in Washington, DC.  I love how these doughnuts had to go to NYC to come right back home to me.

Yield: 2 dozen


1 cup apple cider
5 1/2 cups all-purpose flour, more for rolling dough
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk*
1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice
Vegetable oil, for frying
1/3 cup 100% pure maple syrup

*If you don't have buttermilk on hand but have regular milk and either white vinegar or lemon juice, you can make your own in a pinch! Just take a cup of milk, one tablespoon of the vinegar or lemon juice, mix together and let it sit for 10 minutes until it curdles.  In this recipe, only use 1/2 cup and reserve the rest for...maybe  biscuits?


Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.

Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.

Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover the bowl and refrigerate for 30 minutes.

On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter (or, if you're like me, use a glass that fits the size doughnut you want).  Then, in each circle, cut out the doughnut holes with something the size of a small shot glass. Reserve the “holes.”

Fill a wok, a thick-walled deep pot, or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately, and dry as well on a separate plate lined with paper towels. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm, and as many doughnut holes that you want.  For the rest of the doughnut holes, place them in a bowl of 100% pure maple syrup.  Serve doughnuts and doughnut holes nice and warm, preferably with some piping hot coffee and cream.