Madhu Knits and Cooks – Recipe, knitting, and sewing project notes

Madhu Knits and Cooks

Recipe, knitting, and sewing project notes

Turkish-Style Zucchini Pancakes (Mucver)

One of my favorite Turkish dishes is mucver, or zucchini pancakes, topped with a Turkish yogurt. Despite my feeling that one can probably never mess up mucver (I've had it at multiple restaurants with varying levels of overall quality), I hadn't really thought about making it at home until I saw this recipe on the NY Times website a few months ago. But even after seeing this fairly easy recipe, I didn't actually decide to plow forward and make it myself until I recently a HUGE zucchini from my CSA. I have tried a few other dishes with the CSA zucchini, including a spicy stir-fried zucchini and sliced zucchini on homemade pizza, but the massive size of the zucchini I received that week meant that it was time to get creative so to the mucver I turned.

Rather than follow the NY Times recipe which required a lot of ingredients that I didn't have and much more egg than I wanted ( I generally don't eat eggs unless they are in baked goods), I looked up a few other recipes and decided to just freestyle it with the following version:

This recipe makes approximately 2 large main course servings or 4 appetizer-size servings.

1 medium large zucchini, shredded
1 egg, lightly beaten
1/4 tsp salt
2 tbls all-purpose flour
1 tbls panko breadcrumbs
1 green onion, finely chopped
crushed red pepper to taste
2 cloves garlic, minced
1/3 tsp baking soda

Olive oil for pan-frying (approx 3 tbls)

Directions

1. After shredding the zucchini, squeeze as much of the excess water out of the remains and pat the mixture as dry as possible.

2. Heat a heavy pan on high heat with olive oil for light pan-frying.

3. Mix all of the remaining ingredients together.

4. Place one large tablespoon of the mixture onto the pan, slightly flattening out to a 2 – 3-inch diameter with a spatula. Repeat, leaving an inch or two between each zucchini pancake round.

5. Cook for approximately 3 minutes on each side, until fairly browned.

6. Serve immediately with a Greek or Turkish style yogurt or freshed chopped dill, if you desire.

Although this recipe may not follow the true Turkish style of mucver, I found this recipe to be extremely quick, flexible and very tasty (not too eggy!), and look forward to trying other spices or cheeses with it as I happen to get them in my kitchen.

July 21, 2009
My First Time Making a Television Show-Inspired Meal (I Think)

Like most people I know, I watch a lot of cooking shows. Even though I no longer have cable, I still find myself glued to the television most nights of the week watching the local PBS "Create" channel, which features almost non-stop cooking shows during the week. My new favorite cooking show — one that I wish I would have discovered a long time ago — is America's Test Kitchen, which is run by the same folks who publish Cook's Illustrated. For what I think is the first time — despite my long love of cooking shows — I got so inspired by one recipe I saw that I decided to make it only a few days later. The recipe was for perfectly flakey and moist blueberry scones, and the results were so good that not only do I think I will make them again and again, but I also finally subscribed to Cook's Illustrated! Details after the picture.

The most interesting part of this recipe is that you freeze the butter before you shred it, and then freeze it again. Given how concerned one should be with cold butter for pie and other types of flaky-crust recipes, I guess its no surprise that freezing shredded butter would make sense (the shredded pieces also mean that you don't need to work the butter too much such that it gets warm). However, as opposed to the direction to only shred half of two sticks of butter to get 8 oz of shredder butter, I ended up shredding just one full stick of butter. I didn't notice the difference at all in the final product. I definitely look forward to trying this technique in other baked goods in the future!

The only other modification of note I made was to reduce the baking time by 5 minutes or so because the first batch was more than a little well-browned. To access this recipe, please fill out the free registration and link to: http://www.americastestkitchen.com/recipe.asp?recipeids=4432&iSeason=8.

July 5, 2009
One Egg Banana Bread — Results of a Desperate Internet Search!

A Sunday a few weeks back, I was just ready to make banana chocolate cupcakes (with additional chocolate chips). So ready that I took out the ripened bananas I had frozen a few weeks back, and started to let them thaw in anticipation of making the cupcakes. However, when I returned to the kitchen to start readying the rest of the ingredients, I discovered I had only one egg instead of the two eggs called for in the recipe. I did a quick search of the Internet to see if I could find a way to modify the recipe, but unfortunately I couldn't find anything that made sense so I readied myself to just throw away the bananas and find another time to make the cupcakes.

But then I thought about what else I could make that day, and realized that I really didn't have much to make anything work, so why not try to salvage the bananas? I did a google search for one egg banana bread, and ended up finding this recipe: http://www.elise.com/recipes/archives/001465banana_bread.php. I decided to add in 1/4 cup of cocoa and sprinkle chocolate chips on top to meet my chocolate desires, and substitute some brown sugar for 1/2 of the white sugar in the recipe, and otherwise followed the recipe as is. The bread did take some extra time to bake (maybe 10 minutes or so), but turned out well. It was very moist, and the chocolate taste was perfect. I'll be making it again, so it almost makes me look forward to more kitchen planning mishaps in the future!

June 28, 2009
A Return to Giada: Artichoke Gratinata

A few months ago, I checked out Giada DeLaurentiis' "Giada's Kitchen" from the local public library and tried making several of her recipes.
I returned the book before maybe the Artichoke Gratinata — the one
recipe I had bought the ingredients for (frozen artichokes, marsala
wine, breadcrumbs, etc.) but never had a chance to make. A few weeks
later, I decided to finally use up the ingredients I had purchased and
try the Artichoke Gratinata recipe.

I
basically followed the recipe as is, but I omitted the parsley (didn't
have any), substituted panko breadcrumbs for the standard breadcrumbs
and substituted vegetable broth for the chicken broth called for in the
recipe. Finally, I also cooked the artichokes in the pan for longer
than called for (maybe 10 minutes or so) given that I was not using a
heavy-bottom skillet so it just wasn't that hot for a prolonged period
of time.

Generally, I liked the taste of the dish but I admit
that it probably doesn't successfully make the transition from "side"
to "main" course (which I had tried to make it). I think the dish just
haven't the right set of flavors to successfully make the transition.
I do think I'll make it as a side dish again, but probably only with a
tasty main course to give it a bit more balance.

June 28, 2009
Madhu Joins a CSA (and Simple Roasted CSA Beets)!

After years of thinking about joining a CSA, I finally decided this winter that I no longer have any reasonable excuses (moving, working too much, etc.) for not doing it. My friend Mike and I started to do a fair amount of research about the types of CSAs in the D.C. area, and about CSAs generally to get a better sense of what we would want to start with. The first CSA we attempted to join was Clagett Farm — but unfortunately, it appears that everyone else in the D.C. metro area also wanted to join Clagett so we did not make it in through their process. After regrouping, we decided on Karl's Farm, a farm located in Pisgah, MD. The sign-up was relatively easy, and the location/philosophy and reviews seemed to match what we were looking for.

So almost three months later, our first delivery arrived about two weeks ago (Karl's Farm delivers to your home, which is also a big plus). The first two weeks' deliveries included broccoli rabe (the first week I sauteed it in a skillet, and threw it on a pizza I was making), green onions, sage, oregano, mint, lemon balm, Daikon radish, a few varieties of turnips, and beets — lots and lots of delicious beets.

Besides using some items like the broccoli rabe, oregano and green onions in some standard dishes that I usually make, I have been taking the time to learn more about roots like beets, radishes and turnips. My most recent attempt to use these items included buying a handheld mandoline and baking homemade root chips — unfortunately though, the attempt was not successful as it seems I baked the very thinly sliced chips at too high of a temperature (375 degrees). The "chips" seemed to both burn and undercook, so I would recommend cooking them at a lower temperature (maybe 300 degrees) for a longer period of time.

My first, and most successful, attempt to use these items though including the simple stand-by of just roasting the root vegetables in the oven. After scrubbing and peeling them, I cut up the Daikon radish and turnips into 1/4 inch by 1/2 sticks, and threw up some mustard seeds and cumin on top of them. I baked them at 375 for maybe 45 minutes, and they turned out wonderfully. I also wrapped the individual beets in foil and baked them until tender — about an hour at the 375 temperature as well. I quickly then sliced them (burning myself in the process, but I was so hungry, it didn't matter) and ate them without any garnish as they were just so delicious on their own. They were so good that I am actually still upset with myself for messing with such a good, simple way to prepare beets and attempting my poorly-conceived vision (meaning burnt) of beet chips.

Definitely looking forward to what's going to come this week!

June 14, 2009
Completed Deaton Socks
It's been over a year since I have completed a pair of socks, and so when this year started, I decided there was no time like the present to break into my ever-growing yarn stash and whip up some socks! I chose using some lovely brown-blue Lang Jawoll sock yarn I purchased at Nina in Chicago during one of their sale weekends (because it was a sale, I decided of course, I could break my yarn diet "just that one time" :-)). After whipping up a quick gauge swatch, I settled on the Deaton Socks pattern I found on Ravelry, which one can also purchase here on Etsy.

I knit up the small/medium version of these socks with maybe 2/3 to 3/4 of each of two balls of the Lang Jawoll yarn, color 0176. The yarn was smooth to work with, and the colors are just so lovely that I look forward to trying out some Jawoll again. I used two circular needles: size 1, 24-inch Addi Turbos. This was the first time I used Addi Turbos for socks, and I think its safe to declare that I am not turning back! The finished, blocked measurements are:
- 8.5 inches long for the foot
- 8 inches tall from the heel for the leg
- Just under 6 inches for sock circumference
The finished socks perfectly fit my shoe size 7.5, slightly narrow feet. It was a pretty easy pattern that looks more complicated to the non-knitting eye so I look forward to knitting up a few more pairs for gifts over the coming years. Thanks Corrina for not only the pattern, but also the excuse to finally update my horribly blank Ravelry page!
June 2, 2009
Gourmet Cookbook Cappuccino Gelato

I've never made gelato, but I wanted to use my ice cream maker recently without having to buy more eggs. I looked through my cookbooks (again hope that I will actually use my cookbooks!) and found a Cappuccino Gelato recipe in the Gourmet cookbook that basically only required milk, sugar and instant espresso. I have a big can of instant espresso (though I have to admit, I am not actually use if its "instant" but it seems close enough — Cafe Bustelo) in my fridge from my wave of making the Neiman Marcus chocolate chip cookies a few months ago. Needless to say, I've only used a fraction of the espresso, so any chance I get to use it up, I definitely take it. So away I went!

I have to admit that I found the cappuchino gelato to be a bit strong for me to eat a normal serving size on its own, but it was a great accompaniment to a number of other baked goods, including Mark Bittman's chocolate souffle. Others though seemed to not have the same reaction of the flavor being too strong, and so the gelato was quickly eaten up within a few days of me making it! Definitely recommend looking up this recipe for any coffee fans!

June 2, 2009
Back to Soups! Rachel Ray’s Corn and Salsa Soup

Apparently there is hope that I will use the cookbooks and cooking magazines in my apartment, and not just rely on the internet and cookbooks from the library for my cooking and baking experiments. I make this statement as the other day, I pulled out the one and only "Everyday with Rachel Ray" magazine I bought last year and made my first recipe from it. I settled on the "Corn and Salsa Soup" recipe both because I thought it would be a filling soup for my friends who I were expecting for dinner, but also because it seemed that it would be a quick main course that would allow me to spend time on the two desserts I planned on making that evening.

I basically followed the recipe step-by-step, though I ended up using a can of plain diced tomatoes because I couldn't find fire-roasted tomatoes at a small grocery store nearby. I found the soup incredibly easy to make and despite my concerns that it would not have enough flavor, the poblano peppers definitely added a lot more spice than I thought. I definitely look forward to preparing it again, especially because it had both a light consistency and somehow ended up being incredibly filling and healthy. The recipe can be found online at: http://www.rachaelraymag.com/recipes/30-minute-meals/corn-and-salsa-tortilla-soup/article.html.

May 26, 2009
Goodbye Essential Baker — Vanilla Cream Pie with Fresh Strawberries

As I posted a few weeks back, I recently picked up Carole Bloom's "Essential Baker" from the local public library. After I tried my first selection from the book — the Lemon Shortbread Coins — I decided that the directions were needlessly complicated and that I would give the book one more round before returning it. My second attempt from the book was the Fresh Strawberry Tart, but it didn't take too much time for me to completely alter the recipe to make it simpler (and it still was a hit with my friends!).

First, I decided to change the crust to make it a pie crust instead of the tart crust that Bloom called for — I admit, the reason was not just to make the directions similar, it was also because I do not own a tart pan (something I hope to rectify soon). I ended up using my favorite recipe that I can just whip together with my fingertips, the Gourmet cookbook standard pie crust.

Second, I also used fewer berries for the modified pie, put a LOT less effort into the presentation of the pie (most of the work you see in the picture above is due to my friend Andrew) and I decided to omit the apricot glaze, even though I purchased apricot preserves to make the glaze. The berries remained fresh and moist in the fridge despite omitting the glaze, though I admit that the presentation probably looked less formal than Bloom aimed for in writing her recipe.

Finally, while I decided to use Bloom's recipe for Vanilla Pastry Cream (though substituting high-quality vanilla for the vanilla bean), I found the pastry cream to be just too heavy. The recipe uses 3 egg yolks and a cup of milk, and I think I prefer recipes that use whole eggs instead of just yolks to cut the heaviness of the resulting cream.

Despite these changes and concerns though, everyone who tried the pie seemed to really like it — though I admit, small portions were definitely necessary given the richness of the pastry cream! And yes, after making this recipe, I did return the "Essential Baker" back to the library and don't think that I'll either purchase the book or check it out again.

May 25, 2009
Maryland Sheep and Wool Festival 2009!

Yes, finally those words I've been wanting to type for three years — Maryland Sheep and Wool Festival! Since I last went in 2006, I wanted to go back every year since then. Unfortunately though because of my crazy work schedule, I haven't been able to go again until finally, this year when I made a commitment to myself to go. So, early on the morning of Sat. 5/1, I got in the car with Andy and Mike and we headed off into Maryland even though there was a strong projection for rain all day. In what appeared to be a sign that we made the right decision, as soon as we parked, the clouds cleared up and the sun came out!

We first methodically planned our way through the vendors, before embarking upon the first set of outdoor vendor tents. After I made a few notes of myself of shops I wanted to return to, we then decided to get an early start at some of the lamb stations ("we" is a loose term as I am vegetarian!). Andy and Mike started with some barbeque lamb ribs, while I decided to just get some french fries and a fresh-squeezed lemonade. The rest of the day pretty much followed in that order — stops at vendors, followed by food breaks. The crowd seemed much larger than 3 years ago, and so I had to make several returns to vendors later in the day when the crowds dissipated a bit. I ended up buying only a small amount of yarn (yay to myself for staying within budget!) from Brooks Farm (two hanks of a deep purple Mas Acero and one of Solo Silk in a deep pink), Flying Fibers (one ball each of a dark grey and cream aran weight new wool), and Bijou Bison Ranch (two skeins of75% yak down/25% merino at Andy's request) — more will follow on these yarn purchases as I finally figure out what to do with them. We also purchased a wicker basket for me to put my ongoing projects in a basket instead of all over the apartment, so it was a very practical trip as well :-)

The day ended with ice cream cones and a sheep dog demonstration (one of my favorites from the '06 Festival) — without a doubt, the most memorable Saturday in months!

May 13, 2009