Madhu Knits and Cooks

Recipe, knitting, and sewing project notes

Tag: Cooking — Vegan Recipes

  • Roberta’s Pizza Dough – Followed the Directions This Time, But Still a Lackluster Result

    Five years ago, I made a sort-of attempt at the famed Brooklyn restaurant Roberta's pizza dough.  As documented on this very blog, this fake attempt was declared as such because I didn't use the right flour, nor did I have a scale at the time to properly measure the ingredients.  The result matched the lackluster effort – a hard-to-shape, sticky dough that produced a poorly shaped and blandly flavored pizza.  

    Realizing a few years later that I now possessed the required missing elements – proper flour and a scale, I finally re-attempted this dough (recipe courtesy of Serious Eats) a few weeks back.  

    KAF Roberta's Pizza - Flour Measured

    KAF Roberta's Pizza - Baked Full

    And just to make sure I didn't mess it up the first re-attempt time, I tried it again a few days later using a room temperature rise instead of a fridge one.  Unfortunately, both attempts resulted in a baked pie that just wasn't too my taste.  Maybe I didn't bake the pies at the right temperature, but they were simultaneously very chewy and cracker-like as if both under and over-done.  The slices took a few too many chews to swallow, and the flavor wasn't as developed as some of my other cold-rise pizza doughs.

    Oh well.  Back to the drawing board!  But at least with a scale, this recipe was relatively easy to construct.  Combine dough, rest, knead, rise, roll, and then bake!

    KAF Roberta's Pizza - Flour and Water

    KAF Roberta's Pizza - Dough Mixed

    KAF Roberta's Pizza - Dough Covered for Rising

    KAF Roberta's Pizza - Dough Post Rise

    KAF Roberta's Pizza Dough - Dough Rise at Room Temp

    As I mentioned above, I did one rise in the fridge (the above images) and then let the dough come to room temperature (pictured immediately above this text).  The other rise (pictured immediately below) is from doing a single rise at room temperature on my kitchen counter top.

    KAF Roberta's Pizza - Dough Post Counter Rise

    KAF Roberta's Pizza Dough - Rolled Out

    KAF Roberta's Pizza - Baked Close Up

  • Sautéed Squash Ribbons – a Unique and Wonderful Summer Treat

    I don't remember how I found this recipe, but I am glad I did in the waning days of summer.  This Cook's Illustrated Sautéed Summer Squash with Parsley and Garlic recipe was the most unique preparation of summer squash I have seen. 

    Squash Ribbons - Served

    The squash is peeled into ~1 inch wide ribbons (beautiful!), flash sautéed, and then dressed with a lemon-olive oil dressing.  That's it!

    Squash Ribbons - Whole Summer Squash

    Squash Ribbons - Ribbons Peeled

    Squash Ribbons - Oil in Saucepan

    Squash Ribbons - Ribbons in Hot Pan

    Squash Ribbons - Squash Cut Down

    Squash Ribbons - Seasoning Sauce

    At first, the squash tasted almost too lemony and tart, but as it cooled, the flavors mellowed out and were fantastic.  I omitted the parsley, which I didn't have on hand, and I think that any sort of herb would be great to add to this dish.  In the future, I can see myself doubling the recipe and serving it as a summer dinner or lunch party side dish.

  • Milk Street Cauliflower Dengaku – Using Up That Miso for a Sweet-Savory Dish

    It's really hard to use a tub of miso.  At least for me.  And the best / worst part is that miso can stay in the fridge for a year without spoiling, so in addition to being difficult to use up, the tub constantly taunts me because there is no reason to throw it away after a few weeks (or months).  

    My latest miso-based recipe was Milk Street's Cauliflower Dengaku, a sweet-savory roasted cauliflower dish that also features a nice crunch and sharpness from loads of fresh, chopped scallions and cilantro.

    Cauliflower Denkagu - Served

    As I was looking at my recipe notes, one of my first entries was "probably won't make again" followed a few lines later, "actually will probably remake."  The difference was that when the cauliflower cooled, more of the flavors came out – from the grated ginger, the rice vinegar, and the honey.  The cauliflower consumed immediately post-ingredient-tossing was a bit more one-note, with the white miso and the scallions being the dominant flavors. 

    Cauliflower Denkagu - Ingredients Tossed Together

    I also found the recipe a bit mild, so I added some of the Japanese 7-spice chili pepper for more spice and flavor, which I think will be a must add for me moving forward.  I also slightly reduced the amount of scallions to what I perceived to be an appropriate amount, and omitted the pistachios and sake, which I didn't have on hand (instead increased the rice vinegar to make up for the sake exclusion).  I may potentially reduce the amount of sauce moving forward, because some of the sauce pooled at the bottom of the dish post-tossing as well.

    The recipe felt more complicated than I would have liked while I initially made it, though in hindsight it really wasn't that bad.  I think the key moving forward is to make sure I am not hungry will preparing the dish 🙂

    Basically you cut and roast cauliflower in the oven, and then prepare the sauce while the cauliflower is roasting.

    Cauliflower Dengaku - Whole Cauliflower

    Cauliflower Dengaku - Cut and Seasoned Raw Cauliflower

    Cauliflower Denkagu - Ready for Roasting

    Cauliflower Denkagu - Sauce Mixed

    Also chop the scallions, cilantros and pistachios while the cauliflower is still in the oven.

    Cauliflower Denkagu - Scallions and Cilantro Whole

    Cauliflower Denkagu - Scallions and Cilantro Chopped

    Cauliflower Denkagu - Roasted Out of Oven

    Finally toss everything together, cool a bit to get the most nuanced flavors, and serve.

  • Summer Corn, Radish and Tomato Salad – and to Pull it All Together, Add Tortilla Chips!

    While I subscribe to the online version of the Washington Post, I don't think I receive any emails from them about cooking, nor do I regularly check their lifestyle or food sections.  So I am not quite sure how I found their Corn, Radish, Tomato and Tortilla Chip Salad recipe, which looked so fantastic that I was determined to make it before summer produce past its prime. 

    So in late August, I made sure to pick up the required ingredients at our local farmers market; boiled and chopped the ingredients; and then mixed everything together in heavy anticipation of what the result would be.

    Corn Summer Salad - Served

    Thankfully the salad lived up to my high expectations – sweet from the tomatoes and corn, spicy from the scallions and radishes, and crunchy from the radishes.  And when I added the final ingredient addition to my portion – crushed tortilla chips – I got a wonderful saltiness in each bite.

    I will definitely make this recipe again and again, particularly for large summertime gatherings, because even though I used fewer ingredients than called for in the original recipe, I still ended up with approx. 4 servings.  

    I specifically used 3 corns of corn, which I brought to a boil before stripping off the kernels; one bunch of radishes, and one container of sunburst cherry tomatoes.

    Corn Summer Salad - Corn Boiling

    Corn Summer Salad - Scallions Soaking

    Corn Summer Salad - Radishes Cut

    Corn Summer Salad - Cut Grape Tomatoes

    The only other ingredient modification I made was to increase the amount of apple cider vinegar to get the right level of tang I was looking for.

    Corn Summer Salad - Prepared

    Summer 2020 can't come soon enough!

  • Roasted Green Beans – Great Weeknight Vegetable Preparation

    I'm not sure what inspired me to make this simple roasted vegetable recipe, but whatever it was, I was incredibly pleased with the result.  Salted and crisp green beans and red bell peppers that required almost no work.  Yum!

    Roasted Green Beans and Red Peppers - Post Roasting Close Up

    I didn't really follow any measurements for this 22-minute oven roasting approach, just tossed a bit of olive oil and kosher salt with the green beans and bell pepper slices before putting them in a 450-degree oven.  

    Roasted Green Beans and Bell Peppers - Salted Pre Baking

    I tossed them once halfway through cooking, and then served immediately.  I was surprised by how crisp the vegetables ended up via this method, and how much the natural flavor of the green beans and bell peppers came through.  I wasn't just eating overcooked vegetables, rather felt like a better version of both vegetables.  Heat really worked wonders!  I look forward to making this simple side again and again!

    Roasted Green Beans and Roasted Red Peppers - Close Up v2

  • Indian Cabbage in the Instant Pot – Dish Better Prepared in a Sauce Pan

    With my Indian Instant Pot recipes on a pretty good roll, thanks to the Two Sleevers cookbook, I decided to give one of my simplest recipes – a stir-fried Indian cabbage – the Instant Pot treatment.

    Instant Pot Indian Cabbage Close Up

    Unfortunately though, the result was a bit of a watery mess (see pool of water below), and resulted in a more mushy cabbage than I prefer.  This cabbage preparation also required a ton of salt to provide any sort of flavor, so I think Indian cabbage cooking is best suited for outside the Pot.

    Instant Pot Indian Cabbage - Water Leftover in Pot

    The recipe though is of course quite easy to prepare – saute the spices before adding the cabbage and then the frozen peas.  Total hands-on cooking time is maybe 5 minutes total.

    InstaPot Indian Cabbage - Spices in Pot

    InstantPot Raw Cabbage in Pot

    Instant Pot Indian Cabbage - Partly Cooked

    Instant Pot Indian - Peas in Pot

  • King Arthur Flour’s No Knead Bread – Another Great Bread Recipe

    Could there be an even better version of my favorite bread recipe?  Thanks to King Arthur Flour, the answer is yes!  The KAF No-Knead White Crusty Bread recipe draws from my recent favorite Simple Crusty Bread approach, and provides more detailed guidance to result in a perfectly baked loaf.

    KAF No Knead Bread - Close Up

    The more detailed KAF guidance provides both weight measurement guidance that I followed as well as details on how to substitute a dutch oven for the baking itself.  I also followed related guidance to keep my standard inclusion of rye flour to only 20% of the overall flour weight as to not depress the bread rise too much.

    KAF No Knead Bread - Scale(hello scale, I love you!)

    KAF No Bread Dough - Initial Ingredients

    By following the weight guidance instead of the volume measurements, I ended up with a much thicker and dense dough than my usual no knead doughs, which are quite loose and shaggy.

    KAF No Knead Bread - Dough Formed

    KAF No Knead Bread - Ready for Rise

    Like my preparation of the original recipe, I did half the amount of dough I made to ultimately produce two loaves instead of four.

    KAF No Knead Bread - Second Rise

    I baked the loaf in a 7 1/4 quart dutch oven, pre-heated in a 450 degree oven (480 in our new, not-quite-calibrated oven).  I baked the bread for 28 minutes in the covered dutch oven, and then an additional 8 minutes with the cover off.

    KAF No Knead Bread - In Hot Dutch Oven

    KAF No Knead Bread - Baked Bread

    The result, when cooled, was great – full of decent holes, great crust, and a much better rise than when you bake on a pizza stone.  I'll be making this again!

  • Instant Pot Chana Masala – My First Two Sleevers Recipe!

    Several month ago, a friend raved about the Instant Pot recipes that he and his wife had been trying from the Two Sleevers blog.  Hearing my friend's voice in my head during a browse on the Queens Library website, I decided to order the Indian cookbook authored by Two Sleevers blogger Urvashi Pitre.

    The first recipe I made from the cookbook – Chana Masala – was fantastic, even though I made a number of modifications to fit my even lazier cooking schedule than the easy-to-follow recipe allowed.

    Instant Pot Channa Masala - Cooked and Served

    First, I ended up cooking the chickpeas a few days before I made the chana masala because the day I pre-soaked the chickpeas, I was just too tired at night to put together the full recipe.

    Instant Pot Channa Masala - Cooked Chickpeas

    Second, instead of pre-making the onion masala, I concocted my own fake onion masala (just sauteing the onion, tomato, etc. in the Instant Pot immediately before adding the cooked chickpeas).  It seemed to work completely fine for the end result, so I think I will keep doing this moving forward.

    Instant Pot Channa Masala - Spices Cooking

    Because I omitted the Instant Pot-made onion masala, I didn't really need to use the Two Sleevers recipe because the Instant Pot was only critical for cooking the chickpeas.  I do think I will continue follow this recipe though because the inclusion of pre-made chana masala powder really brought the dish together.  I had never thought of using store-bought until reading Pitre's strong guidance that the ready-made blend was close-enough to the real thing to offset making your own.   

    Instant Pot Chickpeas - Cooked in Pot

    So the pre-made spice blend and Two Sleevers approach have won the chana masala recipe war!  This will be my go-to moving forward.

  • Zahav’s Dense Hummus – A Restaurant Sensation that Wasn’t to My Liking

    Although I have a go-to hummus recipe that I will go to battle for, my wandering eye was intrigued by the version published by the Zahav owner.  Zahav is the Philadelphia Israeli hot spot, which I have yet to get into (granted, I tried only once, and on a summer Saturday night at that).  

    The recipe was not only intriguing because of its creator, but also because it was more stripped down that most hummus recipes I have tried. No chickpea cooking water or olive oil included, just chickpeas, tahini and lemon. And with my Instant Pot revolutionizing my bean cooking at home, I had no hesitation in trying out this new approach.

    Zahav Hummus - Chickpeas in Instant Pot

    Zahav Hummus - Flavorings Ready for Blending

    As the pre-soaked chickpeas cooked in the Instant Pot (12 minutes on high pressure), I quickly put together the seasoning ingredients.  I quartered the recipe, but probably include a bit more lemon juice.

    Zahav Hummus - Partially Blended

    Zahav Hummus - Mixed Together

    The resulting hummus was thick, and had a very strong and rich tahini flavor.  I think it would be a good side to either a bland or perhaps tart main course, but on its own, I found the flavor too overwhelming with my standard dip accompaniments. 

    I will probably catalogue this recipe in the "at least I tried it category" and stick to my standard recipe moving forward.

  • Improved Pearl Barley Risotto – Fantastic Spring or Winter Meal

    Having some leftover pearl barley from two recent Ottelenghi recipes, I wanted to use up the remainder before an upcoming move.  It seems like the most popular approach these days, per the internet, is pearl barley risotto, but unfortunately the recipes I found all were a bit more complicated than what I wanted to invest in – particularly with a move coming up.

    I ultimately decided to improve a recipe, and I could not have been happier with the result.  The risotto had a bright herb flavor, and the consistency was substantive and creamy.  I also really liked the pearl barley as the main ingredient as it resulted in a vegetarian risotto that felt like a true main course, instead of the arborio rice versions which always strike me as side dishes.

    Pearl Barley Risotto - Served

    Needless to say, this will be a recipe repeat.  Current recipe below – I will post any updates or modifications as I make them!

    Pearl Barley Risotto

    Ingredients

    • 1.5 tbsp. olive oil 
    • 1/2 onion, diced
    • 1 stalk celery, diced
    • 2 cloves garlic, minced
    • 1 cup pearl barley, rinsed and drained
    • 2 cups vegetable broth
    • 1 cup water
    • 3/4 cup frozen green peas, defrosted
    • 1/3 cup parsley, minced
    • 2 tsp. lemon juice
    • parmesan shavings (optional), salt and pepper to taste

    Directions

    • In a medium pot, heat olive oil on medium-high heat.  When hot, add onion and celery and saute for 5 – 6 minutes or until soft.

    Pearl Barley Risotto - Sofrito Cooking

    • Add garlic and stir for another 30 seconds.  Stir in the pearl barley and saute fairly continuously for 3 – 4 minutes to toast.

    Pearl Barley Risotto - Toasting Risotto

    • Add the vegetable broth, and bring mixture to a boil.  Reduce to a simmer, and cook until liquid is almost completely absorbed by the barley.  When that happens, add the remaining one cup of water and cook until partly absorbed.

    Pearl Barley Risotto - Barley Boiling

    • Stir in the peas, parsley, and lemon juice and cook until liquid is almost completely absorbed and barley dish appears creamy. 

    Pearl Barley Risotto - Peas in Barley

    • Add parmesan, salt and pepper to taste and serve while warm.

    Pearl Barley Risotto - Cooked