Fresh From the Freezer

Little additions add up to big flavors in any successful dish, as it’s the subtle nuances that set apart a great meal from an adequate one. Sometimes that can mean just a few extra minutes at the stove, toasting garlic to the perfect shade of golden brown, or simply adding in an extra dose of ginger, heightening those bright, spicy notes right at the end of each bite.

The same principle is true for simply getting food on the table in the first place; every helping hand counts, and reliable schemes for easing that process are not to be overlooked. I’ll swallow my pride and admit that sometimes, utterly drained from a day in the office, weariness penetrating straight through to my bones, I’ll reach for the old bottle of dusty, dried out garlic powder as my one and only seasoning, omitting dozens of ingredients out of sheer laziness- Not to mention a poorly stocked fridge, nary a fresh leaf of greenery to be found. Needless to say, these are not exactly meals to be proud of, let alone serve to anyone else with any taste buds.

Dorot has been my savior lately, providing the perfect culinary shortcut that doesn’t cut corners on quality. Offering myriad raw ingredients minced, frozen, and formatted into neat little cubes, it’s effortless to cook full-flavored delights, even when there’s no time to shop for fresh herbs or spices.

Beyond the convenience factor, which does admittedly weigh heavily in mind as I snatch up a stockpile of crushed garlic and ginger, it’s especially handy for these cold winter months when nary a sprig of basil can be found. I relish eating seasonal, embracing the new flavors as they ripen and develop each month, but I still crave the herbaceous bite of pesto all year long. The frozen basil cubes have been the antidote to my autumnal gloom, adding the distinctive aroma of a summer’s garden to previously drab, dull meals. Even before the company offered me samples for a more in-depth review, I was already filling my freezer with these edible green gems in preparation for colder (and busier) days.

So with all of this aromatic ammo, locked and loaded in the chill chest, what does one do to bring out their full potential? Make a highly flavorful yet delicate curry, bursting with bold notes of that luscious basil of course, but assembled with finesse so that you taste far more than just heat. Easily falling on the mild side of the spectrum, my Green Garden Curry is all about soothing, warming, and invigorating tastes, and not so much the sheer spice level itself.

The beauty of using Dorot’s ingenious frozen herbs and spices is that they turn this recipe into a truly season-less dish, equally delicious and accessible 365 days of the year. Though I had spring on my mind while composing the original, feel free to swap out vegetables to suit your own seasonal cravings. Green beans would be an excellent replacement for snow peas, and shelled edamame or lima beans could be gracefully slipped into the spot previously occupied by fava beans. As long as you have frozen herbs in your arsenal, there’s nothing stopping you from enjoying an equally savory, satisfying meal in no time at all.

Yield: Makes 3 - 4 Servings

Green Garden Curry

Name: Green Garden Curry
Prep time: 5 min
Cook time: 30 min
Total time: 5 min
Yield: 3
Cuisine: Fusion
Ingredients: 1 Tablespoon Coconut Oil; 3 Medium Shallots, Diced; 4 Cubes Frozen Minced Garlic*; 3 Cubes Frozen Minced Ginger**; 1 Medium-Sized Fresh Jalapeno, Finely Minced; 1 1/2 Tablespoons Lime Juice; 3 (2-Inch) Long Stalks Dried Lemongrass or 1 Stalk Fresh, Bashed and Bruised; 1 1/2 Teaspoons Cumin Seeds; 1 Teaspoon Brown Mustard Seeds; 1 Teaspoon Ground Coriander; 1/2 Teaspoon Ground Fenugreek; 1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes; 1 Cup Full-Fat Coconut Milk; 1 Cup Snow Peas; 1/2 Cup Frozen Green Peas; 1 Cup Shelled and Peeled Fava Beans, Fresh or Frozen; 4 Cubes Frozen Chopped Basil***; Salt and Ground Black Pepper, to taste; Brown Basmati Rice, to Serve

Leaning into the bright, verdant flavor of basil, this curry is bright green from a heavy hand with fresh herbal additions. The result is soothing, warming, and invigorating.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 5 minutes

Ingredients

1 Tablespoon Coconut Oil
3 Medium Shallots, Diced
4 Cubes Frozen Minced Garlic*
3 Cubes Frozen Minced Ginger**
1 Medium-Sized Fresh Jalapeno, Finely Minced
1 1/2 Tablespoons Lime Juice
3 (2-Inch) Long Stalks Dried Lemongrass or 1 Stalk Fresh, Bashed and Bruised
1 1/2 Teaspoons Cumin Seeds
1 Teaspoon Brown Mustard Seeds
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Fenugreek
1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes
1 Cup Full-Fat Coconut Milk
1 Cup Snow Peas
1/2 Cup Frozen Green Peas
1 Cup Shelled and Peeled Fava Beans, Fresh or Frozen
4 Cubes Frozen Chopped Basil***
Salt and Ground Black Pepper, to taste
Brown Basmati Rice, to Serve

Instructions

Set a large saucepan over moderate heat and add the coconut oil in first, allowing it to fully melt. Once liquefied, introduce the shallots, garlic, ginger, and jalapeno. Saute for 6 – 8 minutes, until the cubes have broken down and the entire mixture is highly aromatic, as the shallots begin to take on a golden-brown hue.
Deglaze with the lime juice, scraping the bottom of the pan to ensure that nothing sticks and all of the brown bits are incorporated. Next, introduce your whole but bruised lemongrass along with the remaining spices. Stir periodically, cooking for 5 – 6 minutes until it smells irresistible.
Pour in the coconut milk, turn down the heat to medium-low, and bring the mixture to a simmer. Add the snow peas, green peas, and fava beans next, stirring to combine, and let stew gently for 10 – 15 minutes, until the snow peas are bright green and the fava beans are tender.
Pop in the basil cubes last, cooking just until they’ve completely dissolved and melded seamlessly into the curry before removing the pot from the heat.
Season with salt and pepper according to taste, and serve immediately over brown rice.

Notes

*1 cube is equal to 1 whole garlic clove.
**1 cube is equal to 1 teaspoon minced fresh ginger.
***1 cube is equal to 1 tablespoon minced fresh basil.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 17gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 230mgCarbohydrates: 37gFiber: 6gSugar: 6gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

November 1, 2013July 24, 2022

Hannah (BitterSweet)13 Comments

Monstrous Munchies

Halloween is right around the corner, but if you haven’t yet figured out your snacking strategy for when the moon rises and the creatures of the night emerge, don’t panic! Rather than reaching for a protective head of garlic, I say go for the sweets and invite those monsters right on in. They’ll feel perfectly at home when you present them with a heaping bowlful of gloriously green Matcha Monster Munch.

Candied green tea popcorn, tossed with crunchy pepitas and drenched in a generous drizzle of dark chocolate is a treat to tempt even the most distasteful beasts. Perfect for a party or just a quiet night of answering the doorbell for trick-or-treaters, it’s a snack that’s as irresistible as it is vibrant.

Quick, jump on your broomstick and fly over to the recipe on Go Dairy Free, before the witching hour is over!

October 29, 2013October 29, 2013

Hannah (BitterSweet)15 Comments

Scare Up Some Berry Good Sweets

BOO!

Okay, while I’m not the most fearsome creature you’ll meet this Halloween, I do have a terrible tale that should strike fear in the heart of any sensible human being.

Just imagine…

A world that progressively grows colder, harsher, inhospitable to life itself. The ground freezes solid, impenetrable as steel, strangling off all the plant roots and shoots within. Nary a weed can grow, let alone the delicate and highly perishable foodstuffs we’ve come to depend on. Sun shines but thermometers remain unmoved, staunchly refusing to thaw. As a result of the harsh shift in climate, there are no more blueberries; not here, not anywhere.

Positively terrifying, right? Mercifully, that tragedy is only based on real life. Though we are swiftly moving past the prime growing season with winter soon to come, there’s no end in sight to the supply of frozen wild blueberries. Whether it’s 100 degrees or -10 degrees outside, they’ll still be waiting for happy homes and hungry mouths, just as plump, ripe, and sweet as ever in the freezer aisle.

That’s where my batty family comes into the picture. Try finding decent fresh berries now and you’d be straight out of luck, yielding nothing but bland blue marbles unsuitable for consumption. Spare yourself the horror and hit the chill chest instead, where wild frozen blueberries remain every bit as flavorful and vital all year round. By introducing such a powerful superfood, touted for its antioxidants and nutrients the world over, you can reason that indulging in a sweet wild blueberry pate de fruit instead of any commercial candy out there is by far a lesser evil.

Their crunchy sugared exterior gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to their fetching hue while adding a rich, smoky, earthy sort of flavor. Blend that with a tiny pinch of cinnamon and a splash of lime for an unexpected, yet completely complementary twist, and you’ll wonder why you didn’t scare up some sweet treats out of frozen blueberries sooner.

Yield: Makes about 35 – 40 (2-Inch Long) Bats

Boo-Berry Bats

These treats have a crunchy sugared exterior that gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to the fetching dark hue while adding a rich, smoky, earthy sort of flavor.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

2 1/2 Cups Frozen Wild Blueberries, Thawed
1/2 Cup Unsweetened Applesauce
1/4 Cup Black Cocoa Powder
3 Cups Granulated Sugar
1/4 Cup Lime Juice
1/4 Teaspoon Ground Cinnamon
2 (3-Ounce) Packages Liquid Pectin
About 1/2 Cup Granulated Sugar, to Coat

Instructions

Place both the blueberries and applesauce in your blender or food processor, and thoroughly puree. Pause to scrape down the sides of the bowl every now and then, until the mixture is completely smooth. Add in the cocoa powder and blend briefly to combine.
Transfer the puree into a medium pot with high sides, along with sugar, lime juice, and cinnamon. Though it may seem like a lot of sugar, don’t forget that this is candy we’re talking about, and the pectin requires a certain amount of sugar to set properly. Whatever you do, do not attempt to reduce the amount or swap it for a different
sweetener!
Stir well and bring the mixture to a boil over medium heat. While that comes up to temperature, line a 9 × 9–inch square baking pan and lightly grease it in preparation for the finished candy.
Once boiling, add in the pectin, mix thoroughly to incorporate, and stir while the mixture boils for a full 10 minutes. Continue scraping the bottom and sides of the pot with your spatula to make sure that nothing is sticking and burning. Remove from the heat and pour the liquid candy into your prepared pan. Allow that to come to room temperature before moving the pan into the fridge. Let chill until set, at least 2–3 hours, before cutting into bat shapes using a small cookie cutter.
Toss the bats in granulated sugar and store in an airtight container. Kept away from moisture and in a cool place, the bats should last for 1 – 2 weeks, if they aren’t devoured before then.

Pastilla, Bastilla, Bisteeya, B’stilla, or Bstilla; It All Means “Delicious”

I may have never known about the wonders of pastilla, the mysterious pastry with a half-dozen different spellings, if not for the ethereal prose of Fatima Mernissi. So inspired by her lavish, unrestrained words of praise, this was my call to action, to secure a literal piece of the pie for myself.

What is pastilla?

A Moroccan inspiration clad in endless layers of flaky, buttery phyllo, authentic renditions are stuffed with pigeon meat, but more modern formulas concede that chicken will suffice. In a play on words, since we’re thinking in a literary manner anyway, chickpeas turned out to be an excellent substitute, staying true to the theme without compromising any feathered friends in the process.

Most curious, perhaps, is the incongruous addition of powdered sugar right before serving; a light dusting of confectionery snow, frosting a decidedly savory main course. A jarring suggestion to this westerner, raised with a deep mistrust of even gently sweetened dried fruit mixed into an entree, it took a leap of faith to give this coup de grâce a fair shake.

Humbly, I must admit, it does work, tempering the hot, bold, and intense spices without turning the pastry into a dessert option. Though it could still taste equally delicious without, for those as hesitant as myself, I must urge you to just give it a shot. You made it this far- Get the full experience, at least once. It’s worth taking the plunge.

Yield: Makes 3 - 4 Servings

Chickpea Pastilla

A Moroccan delicacy wrapped in endless layers of flaky, buttery phyllo, this vegan version uses chickpeas to create a hearty, meatless filling.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

3 Tablespoons Olive Oil
2 Medium Yellow Onions, Finely Chopped
2 Teaspoons Granulated Sugar
1 1/4 Teaspoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
1 14-Ounce Can (1 3/4 Cup Cooked) Chickpeas, Drained
1/2 Cup Coarse Almond Meal
1/2 Cup Vegetable Broth
1 Tablespoon Lemon Juice
3/4 – 1 Teaspoon Salt
8 – 10 Sheets Frozen Phyllo Dough, Thawed
Confectioner’s Sugar, To Garnish (Optional)

Instructions

Preheat oven to 425 degrees and lightly grease a 6-inch round springform pan.
Heat 1 tablespoons of the oil in a large saucepan or skillet over medium heat. Add the onions and sugar; cook for 8 – 10 minutes while stirring frequently, until lightly golden and aromatic. Incorporate the ground cumin, coriander, ginger, cinnamon, black pepper, and cayenne, cooking for a minute or two longer to gently toast the spices, releasing their unique perfume.
Add drained chickpeas and almond meal next, stirring to combine, before slowly pouring in the broth and lemon juice together. Cook for another minute to heat through and slightly thicken the mixture. It should be thoroughly moistened but not soupy. Season with salt to taste. Remove from heat and let cool for 15 minutes before proceeding.
Lay 1 sheet of phyllo across the bottom of your prepared springform pan, allowing the excess dough to hang over the edges. Lightly brush with the remaining olive oil, and then place another sheet of phyllo on top, turning it slightly so that the points stick out at different angles.
Repeat this process so that you end up with 4 – 5 sheets lining the pan, covering the sides completely. Gently spoon the chickpea filling into the center, smoothing it out so that it fills the pan evenly. If you end up with a bit too much filling to comfortably squeeze in, you can always use leftover sheets of phyllo to make individual parcels later.
Cover the filling with another sheet of phyllo, brush with olive oil, and repeat the same process as before, ending up with another 4 – 5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can without driving yourself crazy. Give it a final brush of olive oil before sliding it into the oven.
Bake for 15 – 18 minutes, keeping a close eye on it since it cooks quickly at this high temperature, until the whole thing is golden brown.
Let cool for 5 minutes before unmolding, and sift a fine dusting of confectioner’s sugar on top right before serving.

Baker in the Rye

Few foods can link cultures and cuisines across the globe quite like the humble loaf of bread. A simple concept at heart, made of little more than yeast, flour, and water, the process of transforming dough into a fluffy, leavened loaf is a remarkable feat of science and art, all kneaded into one.

This uniting factor has never been more true, nor more visible, than every 16th of October, when eaters everywhere celebrate World Bread Day. Now in its eighth year running, I’m proud to say that I will have proofed and baked with the best of them for the past seven; a pretty impressive record for someone who periodically neglects their blog for unspeakable stretches of time.

With a hard and fast deadline, the time to act was now, no room for dawdling despite a crazy work schedule. I can’t explain why this date holds quite such importance to me, but participating in the festivities became my top priority. Shaking the light dusting of flour out of my loaf pans and warming up the ice-cold oven, ambition surging through my weary heart after a full day’s work, it was nonetheless the perfect opportunity to tackle something new: Rye bread.

What Makes This Rye Bread Special?

Sure, it’s not the most lovely or universally loved loaf, but rye has a dark, seductive charm all its own. Dense, hearty, and complex, it’s no anonymous sandwich bread, that’s for sure. Flecked with aromatic caraway seeds, the flavoring takes a sharp departure from tradition from there. Root beer, my favorite childhood beverage, adds sweet, woodsy nuances, perfectly paired with the unique character of rye. It won’t beat you over the head with root beer essence- This isn’t isn’t a soda cake, after all- but it’s definitely present in every savory bite.

Rather than merely munch on my new creation, lightly toasted and slathered with buttery spread, I thought it more fitting to dress the thin slices up for the occasion. Decked out for a party of any sort, my rye forms the foundation of bite-sized canapes, topped with a smear of tart, unsweetened Greek-style yogurt and a simple pimento olive tapenade. The salty, sour accompaniments compliment the inherent sweetness of the soda beautifully, without obscuring the flavor of this bold bread.

Happy World Bread Day! Be it a sweet or savory event, here’s hoping it’s nothing but delicious.

Yield: Makes 1 Loaf (10 - 12 Servings)

Root Beer Rye Bread

Dense, hearty, and complex, root beer soda adds sweet, woodsy nuances, perfectly paired with the unique character of rye in this unique loaf.

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 16 hours

Total Time 17 hours 10 minutes

Ingredients

1 1/3 Cups Regular Root Beer Soda (Not Diet), at Room Temperature
1 Teaspoon Root Beer Extract
1 (1/4-Ounce or 2 1/4 Teaspoons) Packet Active Dry Yeast
1 1/2 Cups Rye Flour
2 Cups Bread Flour
2 Tablespoons Flaxseeds, Ground
1 1/2 Teaspoons Caraway Seeds
1 Teaspoon Salt
1/4 Cup Olive Oil

Instructions

To begin the dough, measure out the root beer and sprinkle the yeast over the liquid, and let it sit for 5 – 10 minutes, until bubbly and active.
Meanwhile, stir together rye and bread flour, ground flaxseeds, caraway seeds, and salt in a large bowl. Add the yeasted soda and olive oil, and slowly begin to incorporate the liquids into the dry goods. Use the dough hook attachment of your stand mixer to make light work of the job, or be prepared to get your hands in there and get dirty. The resulting dough is very dense, so resist the urge to add more water. Continue to knead the dough for about 10 – 15 minutes until smooth and slightly elastic.
Lightly grease a second bowl, drop the dough in, and cover with plastic wrap. Stash it in the fridge and allow it to sit overnight. It may not rise at all in that time, so don’t stress over the volume at that point.
If the kitchen is fairly warm, let it sit out until it reaches room temperature. Otherwise, use the “proof” setting on your oven to warm it back up.
Lightly grease an 8 x 4-inch loaf pan; set aside.
On a clean, very lightly floured surface, turn out the dough and use your knuckles to gently press it down down into a fairly even rectangle, being careful to keep the width no longer than the length of your loaf pan. Roll up the rectangle as tightly as you can manage. Pinch the seam closed and place the bundle with the seam side down in your prepared loaf pan.
Let the bread rise proof for 2 – 4 hours. That may seem like a lot, but it really does take its sweet time to rise. It won’t balloon up in a big way, but it should reach the top of the loaf pan. At that point, preheat your oven to 375 degrees.
Bake for 40 – 45 minutes, until deeply browned all over. Let cool completely before slicing thinly.

All That and a Bag of Apples

October 14, 2013October 16, 2013

Hannah (BitterSweet)16 Comments