Dip into Summer

The original significance of Memorial Day has become lost to most modern revelers, happy enough to celebrate a day off of work for any reason. According to the tireless research of WalletHub, 60% of Americans are eating at barbecues, beer sales will be higher than any day except the Fourth of July, 41.5 million people are traveling, and about 41 percent of us are shopping Memorial Day sales.

Over the years, it’s become a joyful day demarcating the unofficial beginning of summer, as we cast off heavy knit sweaters and relegate plush quilts to the back of our closets at long last. Even for those still dutifully clocking in today, there’s a sense of optimism in the air, looking ahead to the long hours of sunshine. Most importantly, though, is the promise of fresh produce both sweet and savory; an abundance of seasonal fruits and vegetables, and all the culinary possibilities they bring. Hard-hitting journalism by the New York Times uncovers and ranks the tastes of summer, and while I might dispute many of those findings, it’s a good indication of what might be on grocery lists and dinner tables in the coming months. To that questionable index, I’d like to suggest another category to consider: The essential dips of summer.

Here’s what you’ll find on my table as the days heat up:

Hummus-Tzaziki, otherwise known as Hummiki, blends the best of both worlds with a refreshing crunch of cucumber woven in. Zesty lemon and dill brighten the flavor profile further, imparting a bold and sunny flavor throughout.

Composed of rich, creamy chunks of avocado, contrasted by crunchy cubes of jicama, this Chimchurri Avocado Salsa is a clear departure from the more typical tomato-based dip. Peppery, lemony, herbaceous, and vinegary all at once, it’s perfectly suitable to serve with with chips, crowning soups and salads, or an hors d’oeuvre in and of itself.

Take advantage of the tender baby spinach shooting up from gardens across the nation and use it in this creamy Saag Paneer Dip! Impressively cheesy, the cashew base carries delicately nuanced spices that put bland old sour cream spinach dips of yore to shame.

Back in the dark ages when eggplant was my foe, I invented this zucchini-based work around to babaganoush, dubbed Zukanoush. Even though my intolerance seems to have died down and I can enjoy the purple nightshade again, I’m still hooked on this version, packed full of everyone’s favorite green squash. You’ll never feel overwhelmed by a glut of zucchini with this formula on hand.

Caramelized Onion Dip is really a staple food all year long, but it’s such a crowd-pleaser, it should have an automatic, honorary invite to every party. If you can get past the terrible photos from over a decade (!) ago, you’re in for a real umami treat.

Given all the delicious options, how are you celebrating the start of summer? Do you have the day off, or are you quietly plotting your next adventure for the coming months?

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In the Palm of My Hands

Glowing like a bold orange beacon in my kitchen, the allure was irresistible. Undeniably handsome, complex yet versatile, and as rich as Croesus, this new infatuation had all the makings of a wild, illicit love affair. Uninformed outsiders would find it shocking or downright offensive, but the truth is far less controversial than gossip may lead you to believe. Palm oil sourced from Malaysia has a lot to offer for the passionate cook, baker, and eater alike.

Mom’s Meet provided me with the opportunity to dig deeper on this topic, shining a light on an incredible ingredient often overlooked by the average American shopper. Malaysian palm oil is sustainably sourced, committed to orangutan conservation, wildlife biodiversity, renewable energy with zero waste, and deforestation avoidance.

Being a tropical oil that’s solid at room temperature, most comparisons are drawn to the latest superfood darling, coconut oil. Aside from the obvious differences in color and flavor, palm oil distinguishes itself in its versatility, with a smoke point of 450 degrees, far beyond that of coconut oil’s 350-degree limit. That makes it excellent for high-heat preparations like frying, grilling, or broiling. Melting at around 70 degrees, the fact that it remains solid at room temperature makes it an excellent substitute for harmful trans-fats in commercial products.

If you thought coconut oil had the movie theater popcorn game on lock, be prepared for a snacking revolution here. Brilliantly buttery yet still mild in flavor, all it needs is a pinch of salt to make bare kernels shine brighter than any rising star on the silver screen.

Once liquefied, Malaysian palm oil can even be emulsified into a golden vinaigrette. Inspired by the Sweet & Spicy Harissa Slaw in Real Food, Really Fast, I tossed my fiery blend with a dab of this orange elixir instead, which was received with positively glowing reviews. That glorious color comes from an abundance of carotenoids, by the way, bearing 15 times more vitamin A than the carrots themselves.

Lest you thought I was ignoring my sweet tooth this whole time, rest assured that rigorous testing proved it a highly qualified applicant for baking operations. Chocolate chip cookies came out of the oven soft, moist, tender, and quite beautiful, if I do say so myself. Sink your teeth into one of these behemoths for a healthier taste of a childhood classic, no dairy nor eggs in sight.

For my final trick, I must admit that my attempt at making a nut-free cheese went terribly awry, but in the wake of that failure came an even greater culinary coup…

Cultured butter, infused with both probiotics and luscious flavor, creamy and spreadable, meltable, and downright delectable. No dairy, no nuts, no gluten, no nonsense. I couldn’t keep it in the fridge long enough to test it on loftier goals like homemade croissants or puff pastry, because with just one smear on the average ear of corn or slice of toast, I was hooked. This recipe alone is enough reason to deviate from the typical shopping list and stock up on a new pantry staple.

Malaysian palm oil deserves a place in every kitchen across the globe, including yours. Undoubtedly, you’ve eaten it before in packaged foods or used it in cosmetics, but have you cooked or baked with it? With a sustainable source close at hand, unleash your adventurous side and try a splash in your next succulent creation.

Palm Oil Chocolate Chip Cookies

1 Cup + 2 Tablespoons All Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Cup Semi-Sweet Chocolate Chips
1/4 Cup Dark Brown Sugar, Firmly Packed
1/4 Cup Maple Syrup
1/3 Cup Red Palm Oil, Melted
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silpat.

In a medium bowl, whisk together the flour, baking powder, and salt so that all of the dry goods are evenly distributed throughout the mixture. Add in the chocolate chips and toss to coat.

Separately, combine the sugar, maple syrup, melted palm oil, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly without over-beating it. Use a 3-ounce ice cream scoop to portion out cookies, and place them with at least 1 1/2 between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so I usually bake about 9 per sheet.

Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

Makes 6 – 8 Large Cookies

Printable Recipe

Cultured Butter

1/2 Cup Plain, Unsweetened Vegan Yogurt
1/4 Cup Aquafaba
1 Tablespoon White Miso Paste
1 Teaspoon Nutritional Yeast
1/4 Teaspoon Salt
1 Cup Red Palm Oil, Melted

Place all of the ingredients into your blender except for the palm oil, and blend until thoroughly combined. While allowing the motor to run on high speed, slowly drizzle in the melted palm oil, allowing the mixture to emulsify smoothly.

Transfer the mixture to a glass container and cover. Let it solidify in the fridge for at least 6 hours, or the freezer for 1.

The butter will be soft and spreadable straight out of the fridge. It melts beautifully and you can cook with it, too! I haven’t yet tested it for baking, but if you do, let me know about it in the comment section.

Properly sealed and chilled, the butter should keep in the fridge for up to two weeks.

Printable Recipe

Printed, Published, Imperfect

Every time a book is published, print set to dry and locked in place for all eternity, a certain number of errors and omissions are inevitably sealed in at the same time. Some are more egregious than others, but any blemish on a beloved manuscript is hard for any passionate author to accept. Luckily, it seems that nothing untoward was baked into the cake for Real Food, Really Fast, but what wasn’t included feels like a terrible personal failing that’s hard to accept.

Somehow, despite best scrupulous proofreading and tireless testing, my Samosa Gnocchi managed to miss the last call and got left behind on the digital cutting board. Though simple in their final format, those spicy potato dumplings went through the gantlet and back to achieve perfection, making it an even greater shame that they couldn’t join the party.

Luckily, it seems as though the book is on track for many more re-printings to come, and in the meantime, I’m happy to share these spicy morsels to celebrate such success. In fact, Real Food, Really Fast has been selected as a featured ebook until May 23rd on Amazon.com which means you can snap up a digital copy for the fire sale price of just $1.99. If you haven’t poured over these pages yet, now is your chance to do it on the cheap!

Samosa Gnocchi

Plain potato gnocchi are about as exciting as white bread, which is why they rarely showed up on my dinner plate before I considered that baseline as just a blank canvas to build upon. Fix them up with a pinch of curry powder, for example, and you could consider each starchy sphere as merely a naked samosa, stripped of its deep-fried pastry shell. Akin to dried pasta, packaged gnocchi make fast work of this preparation, lending a toothsome bite to each chewy orb. As a brilliantly spiced side dish that could complement a wide range of proteins or simple stews, you’ll never accuse this humble spud of being bland again.

1 (16 – 17 Ounce) Package Potato Gnocchi
1 Tablespoon Coconut Oil
1/3 Cup Full-Fat Coconut Milk
2 1/2 Teaspoons Madras Curry Powder
1/2 Teaspoon Garam Masala
1/4 Teaspoon Salt
1 Tablespoon Lemon Juice
1 Cup Frozen Peas, Thawed
Mango Chutney*, to Serve (Optional)

Bring a medium pot of water to a boil and pop in the gnocchi, using a spatula to gently break them apart. Cook just shy of al dente as the dumplings will continue to soften in the curry sauce. In some cases, this might amount to only 1 or 2 minutes in the water, so keep a close eye on the process and test frequently by poking the pieces with a fork. Drain and rinse with cold water to immediately stop the cooking process.

In a medium saucepan, melt the coconut oil over medium-high heat and add in the par-boiled gnocchi. Spread them out to cover the bottom of the pan as evenly as possible, and resist the urge to stir for about two minutes, allowing them to dry and very lightly toast. Separately, whisk together the coconut milk, both spice mixtures, and salt before pouring them into the pan. Turn down the heat to medium-low, mix thoroughly, and simmer for 1 – 2 minutes longer, until the sauce coats the gnocchi nicely. Toss in the thawed peas and serve with mango chutney on the side, if desired.

Makes 3 – 4 Servings

*There are more types of chutney on the market than there are days in the year, from creamy coconut to fiery habanero varieties, but one of my favorites is made from mango. You can pick up a jar of it at most grocery stores these days, but you can also throw together a quick version at home, if you have an extra couple of minutes to spare.

Quick Mango Chutney

1 1/2 Cups Diced, Frozen Mango
1/2 Cup Diced Tomato
1/4 Cup Diced Yellow Onion
1/4 Cup Golden Raisins
2 Tablespoons Lemon Juice
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Turmeric
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Salt

Place the mango and all ingredients in a microwave safe dish, stir well, and heat on full power for 4 – 7 minutes. The fruit should be softened, syrupy, and well-seasoned. This chutney will keep well if stored in an airtight container in the fridge for up to a week.

Makes 2 Cups

Printable Recipe

The Meat of the Matter

Order a veggie burger at any restaurant and steel yourself for a surprise- Whether or not it’s a good one. What might arrive at your table could be anything from a verdant green mash of chickpeas and spinach, or a “bloody” meat-facsimile so authentic that some carnivores wouldn’t know the difference. The humble vegetarian staple has undergone a stunning evolution in a very short amount of time, thanks to the spread of veganism, but also increased health and environmental concerns. Not everyone wants to eat legume patties when they’re craving beef, which is what makes this latest round of plant-based innovations particularly encouraging. I’ve long said that you don’t need to be vegan to eat vegan, and these more accessible, familiar options make the concept considerably more feasible. I’ve already covered the Beyond Burger and Impossible Burger here, but they’re far from the only players in this game.

Tofurky, proud meatless proponents for over 2 decades, has managed to maintain their space in this competitive market while winning over new fans. Their copious and diverse offerings are a testament to that, providing something for everyone. Now, that includes the staunch meat-eaters among us, thanks to their newly launched line of Do-It-Yourself grinds, approximating the look, texture, and of course, flavor of traditional ground beef and/or pork, depending on your seasoned kit of choice. Today, with grilling season right around the corner, I’m talking burgers.

Molding easily into patties, no additional binders are necessary for sound, solid construction. They hold together beautifully through the entire cooking process, never once threatening to crumble under pressure. Before long, a distinctly meaty aroma will fill the air, but the scent also has a also wheaty aspect, like good old glutenous seitan.

Cooking quickly, it takes only 3 – 5 minutes per side to achieve a nice sear; a satisfying transformation that creates a crisp crust and seals in a juicy, tender interior. Hearty, satisfying, but not fatty nor greasy, this is the midway point between old school and new tech. Beefy without the overwhelming sensation of sinew, it’s an ideal savory, neutral foundation to build upon. You can truly make it your own with herbs and spices, or keep it simple for the classic backyard BBQ experience. It’s not a perfect dupe for the animal it was made to imitate, but I believe it comes close enough to quell a craving, without turning away those repulsed by the reminder of the flesh inspiration.

Best of all, the DIY format allows you to depart from the typical patty path and forge your own culinary adventure. Crumble the grind and cook it with a healthy dose of spice, load it into a crunchy corn tortilla, and taco night will never be the same again. That’s just the tip of the meatless iceberg, as they (might?) say. Think meatloaf, bolognese sauce, stuffed pasta and casseroles galore. Pick out any recipe your stomach desires and simply substitute this plant-based protein in a 1-to-1 ratio for ground beef. Anything meat can do, Tofurky can do better.

[Not Quite] Silent Sunday: Dal-icious

Dal Puri Roti with Tamarind Sauce

By Chef Philip Gelb of Sound & Savor

“I do not exaggerate when  I say this is one of my favorite breads in the world! It’s obviously of Indian origin, but this version is a Trinidad specialty. It works well on it’s own, but if you roll it out thin enough you can then stuff it with various curries and roll it up like a burrito for some Trini heaven.

Culantro is a related to cilantro and similar, yet different enough to seek out. If you have Latin markets in your area, you may be able to find it. It’s also called chado beni in Trinidad.

A tawa is a cast-iron or stainless steel griddle that fits on top of your stove burner (gas or electric.) These are inexpensive, usually made in India, and easily found at Indian or Caribbean markets or online.”

Tamarind Sauce:

1 Tablespoon Coconut Oil
4 Green Onions, Diced
2 Cloves Garlic, Minced
2 Tablespoons Fresh Cilantro
1/2 Teaspoon Salt
1/2 Teaspoon African Bird Pepper or Cayenne Pepper
1/4 Cup Palm Sugar
1 Cup Water
1/3 Cup Tamarind Concentrate

In a skillet, add the coconut oil, green onion, and garlic. Sauté for three minutes, until aromatic. Transfer to a mortar and pestle and pulverize along with the cilantro. Add the rest of the ingredients and mix well. Taste and adjust seasonings as desired.

Dal Puri Roti

Filling:

1 14-Ounce Cans Garbanzo Beans
1 Habanero Pepper, Seeded and Minced
3 Cloves Garlic, Minced
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Bunch Fresh Cilantro
1 Bunch Fresh Culantro

Roti:

3 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Active Dry Yeast
1 Teaspoon Salt
About 1 1/2 Cups Water­­­
Coconut Oil, to Cook

Place all of the ingredients for the filling into a food processor and grind into a rough mash. Set aside.

In a large bowl, whisk together the flour, baking powder, yeast, and salt. Add water and mix together with a spoon until the dough becomes too thick to stir. Use your hands to finish combining the ingredients. Use just enough water to form a ball and knead gently for a few minutes, until smooth. Cover dough with a clean kitchen towel and let rest for at least 1 hour.

Divide the dough into 10 equal pieces. Form each piece into a ball and then roll into a small circle. Add about 1/10th of the garbanzo mixture and wrap the dough around it, much like you would for a dumpling. Pinch the dough closed, cover once more, and let rest for another hour.

Place a griddle or large skillet over medium heat and brush liberally with coconut oil. Roll each ball into a flat, thin circle. Place the dough on the skillet and brush the top with more coconut oil. Cook for 1 minute before flipping. Cook for another minute, flip again, and cook for 1 minute longer. Repeat with all the remaining dough.

Makes 10 Dal Puri Roti

Printable Recipe

Speak Now or Forever Hold Your Peas

Some may find it crude. Some may be downright offended. I’ve simply decided to fully embrace all the pea-ness that this fleeting spring harvest has to offer. Really, there’s no way of going back at this point. I’ve already pea’d on my pizza. I even pea’d on my toast– At work, no less! Dining alfreso has been a true joy as the weather continues to improve, allowing me to pea outside with Luka, too. It’s safe to say that I’m going to keep on pea-ing everywhere until this stream of inspiration runs dry.

Did you really think I could resist sharing another pea-s of my mind before the short growing season passed us by? Girl, peas.

Hungry but tired after a full day of work, I seriously had to pea by the time dinner rolled around. Riffling through the fridge and pantry yielded a few delectable treasures to create an instant, effortless peas de résistance. Spinach and ricotta ravioli, quickly sauteed in garlic and butter, needs no further culinary intervention to shine, but a light sprinkle of coarse black pepper and crunchy veggie bacon certainly didn’t hurt.

Still, for all that fancy frippery, the real focal point of this meal was still those glorious green orbs; the overall combination easily a-peas’d my appetite.