healthy | Saveur

Fried Cucumbers with Sour Cream Dip

SAVEUR Editors — Mon, 18 Mar 2019 22:42:16 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.

Yield: 8–12

Time: 30 minutes

Ingredients

For the dip:

1 cup sour cream
2 Tbsp. milk
2 Tbsp. grated yellow onion
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
Kosher salt and freshly ground black pepper

For the cucumbers:

Vegetable oil
2 cups cornmeal
1½ cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. celery salt
1½ tsp. kosher salt, plus more
1½ tsp. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. sweet paprika
1 tsp. cayenne pepper
1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

Instructions

Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.

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Grilled Romaine with Blue Cheese and Bacon

SAVEUR Editors — Mon, 18 Mar 2019 22:25:59 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.

Featured in “California Eternal” by Georgia Freedman.

Yield: 4–6

Time: 30 minutes

6 bacon slices
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed, and dried
Kosher salt and freshly ground black pepper
4 oz. blue cheese, crumbled

Instructions

Cook the bacon: To a large skillet over medium heat, add the bacon and cook, turning once, until it’s crisp and the fat is rendered, about 10 minutes. Transfer to a plate, reserving 2 tablespoons of the drippings, and allow to cool, then crumble and set aside.
Make the dressing: Transfer the reserved drippings to a medium bowl or liquid measuring cup and add the oil, vinegar, and Worcestershire sauce. Whisk until smooth, then set aside.
Make the salad: Heat a charcoal or gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches if necessary, place the romaine halves cut-side down on the grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
Transfer the lettuce cut-side up to a platter and season to taste with salt and black pepper. Drizzle with the dressing, sprinkle with the blue cheese and crumbled bacon, and serve immediately.

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Mango Lassi

SAVEUR Editors — Mon, 18 Mar 2019 22:47:54 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

Yield: Makes 4

Time: 1 hour 5 minutes

3 cups plain yogurt (not Greek-style)
¼ cup sugar
½ tsp. kosher salt
1 large ripe mango, peeled, pitted, and coarsely chopped
Coarsely chopped pistachios, for garnish (optional)

Instructions

To a blender, add the yogurt, sugar, salt, and mango, and pulse until smooth. Refrigerate until chilled, at least 1 hour. Pour into glasses, garnish with pistachios if desired, and serve.

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California Sandwich

Betsy Andrews — Mon, 18 Mar 2019 22:20:43 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Our classic California sandwich recipe combines a trio of fresh Golden State produce, Monterey Jack cheese, and a creamy ranch-like dressing. A version of this late-century favorite can still be found on deli-counter and sandwich-shop menus throughout California—but the feel-good meal is just as easy to layer up at home.

This recipe first appeared in our April 2011 Sandwich Issue with the story, “Golden State of Sandwiches,” by Betsy Andrews.

Yield: 2

Time: 10 minutes

¼ cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
½ tsp. garlic powder
¼ tsp. onion powder
Kosher salt and freshly ground black pepper
4 slices multigrain bread
2 slices Monterey Jack cheese
½ cup alfalfa sprouts
1 avocado, peeled, pitted, and thinly sliced
1 ripe tomato, cored and thinly sliced

Instructions

In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, chives, parsley, garlic powder, and onion powder. Season to taste with salt and black pepper, then spread the mixture on one side of each of the bread slices. Place a slice of cheese on two of the bread slices, then divide the sprouts, avocado, and tomato atop the cheese. Season the vegetables lightly with salt and black pepper, top with the remaining bread slices, and serve the sandwiches cold or at room temperature.

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Tom Roach’s Heavenly Angel Food Cake

Tom Roach — Mon, 18 Mar 2019 22:30:12 +0000

The late, great American cookbook author Marion Cunningham famously carried with her a photograph of a table loaded with angel food cakes, all slightly different: some tall, some short, some white and fluffy, some in a Bundt shape. The photo was taken at a meeting of the Baker’s Dozen, a group of pro bakers including Alice Medrich and Carol Field who met regularly to exchange problems and solutions. Each of the cakes was baked by the members from the same recipe. “If all our results were this different,” Cunningham sympathized, “think of the plight of the poor home cook.” This recipe in question is this one, from “cookie baker for the stars,” Tom Roach, adapted with a bit of Cunningham’s gentle advice.

This recipe originally ran alongside Christopher Hirsheimer’s 1999 article, Baking Lessons.

Order the SAVEUR Selects Artisan Series Angel Food Cake Pan here.

Yield: 8–10

Time: 1 hour 20 minutes

1½ cups sifted cake flour
1½ cups superfine sugar
1½ cups egg whites (from 11–12 large eggs)
1½ tsp. cream of tartar
1 tsp. vanilla extract
½ tsp. fine sea salt

Instructions

Sift and measure flour. Add a third of the sugar and sift together three times. (M.C. prefers 1¼ cups granulated sugar to 1½ cups superfine sugar, which she feels makes the cake too sweet. She sifts the flour by itself and adds sugar directly to the egg whites.)
Place into a large mixing bowl the egg whites, 2 tablespoons cold water, cream of tartar, vanilla, and salt—yes, all at once! Whip until barely stiff enough to hold a peak when the beater is lifted, but not dry. Gradually add the remaining sugar, 2–3 tablespoons at a time, whipping gently after each of the first few additions, then folding rather than beating towards the end. (M.C. sprinkles the sugar into the whites in four parts as she beats, until the whites are shiny and hold soft peaks.)
Add the sifted flour and sugar, 3–4 tablespoons at a time, and fold gently until smooth after each addition. Pour the batter into an ungreased 10 tube pan and bake in a preheated 325°F oven about 1 hour. (M.C. sifts the flour into the egg whites as she’s folding it in.)
Invert the angel food cake and cool completely before removing from pan. (M.C.: Or invert the pan on a bottle until cake cools.)

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12 Green Salads That Are Anything But Boring

SAVEUR Editors — Fri, 08 Feb 2019 18:02:59 +0000

Photography by Belle Morizio

After laboring over a main course, few have the stamina to tackle a complicated green salad recipe. But what many don’t realize is, in the time it takes to whip up a workaday vinaigrette, a dizzying array of bold, eclectic salads can come together, too. Here are a dozen of our favorite alternatives to the classic salade verte.

Cilantro Salad with Olives, Avocado, and Limes

Photography by Belle Morizio

This crisp, bright salad from Tanoreen in Brooklyn sings alongside fried fish and grilled meats, but it’s equally divine as a palate-cooling first course. Get the recipe >

Nam Khao (Crispy Rice Salad)

Photography by Chris Nguyen

The best-selling dish at Ma Der Lao Kitchen in Oklahoma City is this chile- and cilantro-packed starter that you can whip up using leftover rice from last night’s takeout. Get the recipe >

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

Photography by Ryan Liebe

The bite of raw collards contrasts wonderfully with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe >

Puntarelle & Dandelion Green Salad with Honey-Olive Vinaigrette

Photography by Romulo Yanes

Bitter dandelion greens and sturdy puntarelle (an Italian chicory) are tossed in a honey-mustard vinaigrette in this assertive spring salad. Get the recipe >

Blue Cheese, Grape, and Gem Lettuce Salad

Photography by Anders Schonnemann

Paired with some crusty bread and a glass of crisp white wine, this satisfying salad is a meal in itself. Get the recipe >

Seared Little Gem Lettuce with Buttermilk, Anchovy, and Bread Crumbs

Photography by Fatima Khawaja

Fans of the classic Caesar salad will find much to love in this simple yet elegant French riff from Paris chef Alexia Duchêne. Get the recipe >

Burmese Tea Leaf Salad

Photography by Dylan James Ho

Soft, crunchy, acidic, hot: This classic Southeast Asian mainstay is a medley of compelling textures and flavors. Get the recipe >

Grilled-Cabbage Caesar Salad

Photography by Jenny Huang

Fire-roasted savoy cabbage is tossed with garlicky bread crumbs and a caper-anchovy vinaigrette in this summery, lettuce-less “Caesar.” Get the recipe >

Danish Salted Cucumber Salad

Photography by Chris Tonnesen

Quick-pickled cucumbers get tossed with a lemon-herb dressing in this palate-cooling starter or side. Get the recipe >

Cucumber and Corn Salad with Pomegranate and Poppy Seeds

Photography by Belle Morizio

Pomegranate seeds add a pop of acidity to each bite of this late-summer salad tossed with crunchy cucumbers and a toasty sesame oil vinaigrette. Get the recipe >

Cranberry and Grapefruit Salad

Photography by Joann Pai

Bright acidity from citrus and fresh cranberries shines through in this salad redolent of mulling spices. Get the recipe >

Shaved Asparagus Salad with Garlicky Breadcrumbs

Photography by Kat Craddock

Sweet, in-season jumbo asparagus is the cornerstone of this salad combining ribbons of the crisp stalks with crunchy sourdough breadcrumbs and a lemony anchovy vinaigrette. Get the recipe >

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Asparagus Mint Slaw

Leah Koenig — Thu, 04 Mar 2021 03:41:56 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY CARLA GONZALEZ-HART

The season’s first asparagus, paired with crunchy carrots and radishes, is tossed with mint and vinegar in this spring slaw from cookbook author Leah Koenig. Check out all of our favorite asparagus recipes here. For cooking tips, here is how we like to cook asparagus on the stove.

Yield: 4

Time: 10 minutes

2 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
¼ cup coarsely chopped mint leaves
5 pink radishes, cut into thin matchsticks or thinly sliced
4 scallions, dark green parts removed, thinly sliced
2 carrots, cut into thin matchsticks or shredded using a box grater
2 oz. asparagus, fibrous bottoms snapped off, shaved into ribbons using a vegetable peeler

Instructions

To a salad bowl, add the oil, vinegar, and garlic, season to taste with salt and black pepper, and whisk until sheeny and thickened slightly. Add the mint, radishes, scallions, carrots, and asparagus and toss to coat.

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12 Bold and Zesty Recipes for Cilantro Lovers

Benjamin Kemper — Fri, 08 Feb 2019 18:41:46 +0000

Photography by Belle Morizio

Cilantro is one of the world’s most popular—and most polarizing—herbs. While some can’t get enough of its bracingly fresh flavor, others crinkle their nose in disgust, decrying a perceived soapiness. We send our condolences to those in the latter camp—hey, it’s not their fault they were born with an olfactory-receptor gene that makes cilantro’s aldehydes taste bitter.

But for cilantro lovers, the herb is a non-negotiable ingredient in dishes ranging from guacamole to Indian chutneys to grilled steak topped with chimichurri. When buying cilantro (aka coriander and Chinese parsley), look for bunches with soft, bright green leaves and stems with as little brown as possible, then store it in a sealed bag in the vegetable drawer, where it will keep for a few days. Unlike parsley, cilantro has sweet, flavorful stems that add crunch and freshness to dishes both cooked and raw—so don’t toss them.

Rib-Eye Steak with Chimichurri

Photography by Matt Taylor-Gross

Cilantro and vinegar make a phenomenal foil for rich, juicy grilled steak as this recipe for Argentina’s favorite condiment proves. Get the recipe >

Spicy Mint, Cilantro, and Chia Seed Chutney

Photography by Matt Taylor-Gross

The chia seeds in this chutney are a natural emulsifier, turning an otherwise watery mix into a luxuriously swooshable sauce. Get the recipe >

Cilantro Salad with Olives, Avocado, and Limes

Photography by Belle Morizio

This crisp, bright salad from Tanoreen in Brooklyn sings alongside fried fish and grilled meats, but it’s equally divine as a palate-cooling first course. Get the recipe >

Nam Khao (Crispy Rice Salad)

Photography by Chris Nguyen

The best-selling dish at Ma Der Lao Kitchen in Oklahoma City is this chile- and cilantro-packed starter that you can whip up using leftover rice from last night’s takeout. Get the recipe >

Sardine and Lemongrass Salad

Photography by Farideh Sadeghin

Briny sardines and fragrant lemongrass team up in this sweet-and-spicy salad enlivened with sliced red onions and an easy Thai chile sauce. Get the recipe >

Cilantro Yogurt Chutney

Photography by Ingalls Photography

Chutneys are all about building layers of flavor, and this creamy, yogurt-based recipe does just that with bushels of cilantro and plenty of lime and chiles. Our favorite cabbage fritters and mung bean pancakes wouldn’t be the same without it. Get the recipe >

Grilled Lobster with Cilantro-Chile Butter

Photography by Penny De Los Santos

To make this stunning red-and-green entrée, whole lobsters are split down the middle, grilled over embers, and spooned with a heady cilantro-chile sauce. Get the recipe >

Mussels with Coconut Sweet Chile Broth

Photography by Michelle Heimerman

Nothing against mussels, but for us it’s all about the rich, herbaceous broth at the bottom of the bowl, which we readily sop up like no one’s looking. Get the recipe >

Cilantro and Peanut Salad

Photography by Belle Morizio

Tender, young cilantro leaves and stems take center stage in this salad from Xinjiang, China, that balances heat and freshness. Get the recipe >

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Photography by Fatima Khawaja

The only tricky step in making this beguilingly bitter salad is sourcing fresh fenugreek, which plays marvelously with cilantro and green peas. Get the recipe >

Leaf and Spear

Photography by Christopher Testani

Cool off with this shamrock-green, kale-infused rum cocktail sweetened with homemade cilantro syrup. Get the recipe >

Classic Guacamole

Photography by Belle Morizio

Our platonic guac ideal is creamy, tart, and suffused with an abundance of fragrant, freshly chopped cilantro. Get the recipe >

The post 12 Bold and Zesty Recipes for Cilantro Lovers appeared first on Saveur.

Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta)

SAVEUR Editors — Mon, 18 Mar 2019 22:37:20 +0000

This Catalan salsa vinagreta, based on one from Claudia Roden’s cookbook The Food of Spain, is a deceptively simple mixture of olive oil, lemon juice, chopped parsley, and crushed tomato. When poured over blanched asparagus, it transforms the green and subtle vegetable into a sumptuous dish.

Equipment

Yield: serves 6-8

Time: 25 minutes

Kosher salt
2½ lb. asparagus, fibrous bottoms snapped off
¼ plus 3 Tbsp. extra-virgin olive oil
3 tbsp. capers
2 tbsp. finely chopped parsley leaves
2 tbsp. fresh lemon juice
2 plum tomatoes, cored and finely chopped
½ cups medium red onion, finely chopped
Freshly ground black pepper
2 hard-boiled eggs, quartered

Instructions

Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4 minutes. Drain, then transfer to a platter.
While the asparagus cooks, in a bowl, whisk together the oil, capers, parsley, lemon juice, tomatoes, and onion. Season with salt and black pepper to taste.
To serve, spoon the sauce over the asparagus and garnish with the eggs.

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Unlock Easy Meals with the Best Food Steamers

Megan Zhang — Tue, 23 Nov 2021 06:07:00 +0000

Photo: lacaosa/Getty Images.

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Staying on top of life’s many demands doesn’t always go hand-in-hand with preparing home-cooked meals. The next time you find yourself in a time crunch, let hot water do the heavy lifting for you. Steaming is one of the most hassle-free ways to cook food. Simply heat up water until it reaches boiling point, producing hot vapor. Cover up the pot, which encloses the food in a sealed environment and allows the steam to heat your meal—no cooking oil necessary, and no need to constantly stir or flip either.

This gentle cooking method won’t burn delicate foods like fish fillets, and it tends to preserve the flavors and nutrients of your ingredients. “I love using a food steamer because it makes it difficult to mess up the texture of the food you are steaming,” says Caroline Caron-Phelps, who writes the food blog Pickled Plum. “I love that vegetables retain a slight crunch and look so vibrant in color.”

The world of food steamers is diverse, with a wide range of options to suit different kitchen setups and cooking needs. We consulted the experts to find out which food steamers they recommend—and how they use them at home.

Our Top Picks

Best Overall: Anlisnut Stainless Steel Steamer
Best Value: Oster Double-Tiered Food Steamer
Best in Versatility: Tatung Rice Cooker
Best Countertop: Cuisinart Digital Glass Steamer
Best Bamboo: Helen’s Asian Kitchen Bamboo Food Steamer
Best Stovetop insert: Zyliss Stainless Steel Vegetable Steamer Basket

Best Overall: Anlisnut Stainless Steel Steamer

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This is Caron-Phelps’ go-to steamer for everything from vegetables to dim sum. She appreciates that the two-tier design offers “plenty of space to steam more than just a couple of items at a time.” There are also holes in the lid to allow a bit of steam release, ensuring that condensation doesn’t build up too much inside the pot. Plus, cleanup is a breeze: “Having items that are easy to clean or are dishwasher safe—this one is—helps me keep my counters clean and maximize my cooking time,” she adds.

Best Value: Oster Double-Tiered Food Steamer

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Don’t be fooled by the affordable price tag; this two-tier electric steamer has several helpful features that make steaming food a very light lift. Transparent steaming bowls allow you to keep an eye on the texture of your food as it’s cooking away. There’s also a built-in automatic 60-minute timer, as well as an auto-shutoff function that powers off the appliance once the cycle finishes or once the water tank gets depleted. The steamer bowls are dishwasher-safe and nest together for space-saving storage.

Best in Versatility: Tatung Rice Cooker

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We love when one kitchen appliance can handle many different tasks, and this multipurpose rice cooker is no exception. “It’s simple yet versatile,” says Jessie YuChen, a food editor at Bon Appétit. “It works as a rice cooker, a slow cooker, a steamer, and reheats food without drying out.” Once you add water to the inner pot, simply push one button to begin the steaming process. “There’s no need to wait for the water to boil, or worry if there’s not enough water in the pan,” adds YuChen. The cooker even comes with accessories like a steam tray and a rice spatula.

Best Splurge: Cuisinart Digital Glass Steamer

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With five presets for different foods like poultry and seafood, this steamer can handle anything you could ever dream of steaming. The user-friendly LCD control panel makes it easy to start, stop, pause, or reheat. Not only is the 5-liter glass pot large enough to cook a family-size portion, it also gives you a clear view of your food while it steams. A built-in 60-minute countdown timer also keeps tabs on how long food has been cooking, and will alert you when time’s up.

Best Bamboo: Helen’s Asian Kitchen Bamboo Food Steamer

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This two-tier steamer is made from 100 percent all-natural bamboo, a lightweight yet hardy material that will last for many years if properly cared for. Bamboo doesn’t collect condensation as much as other materials like glass or stainless steel, so there’s less risk of water dripping into your food and affecting its texture. If you’re cooking for a large group, you can get even more baskets and stack them on top of one another. The steamers also come in both 10-inch and 12-inch sizes to suit different-sized cookware.

Best Stovetop Insert: Zyliss Stainless Steel Vegetable Steamer Basket

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This handy steamer basket expands (up to 11 inches) to fit the pot it’s in, then folds up neatly into itself for storage. Legs on the bottom of the basket ensure the food is elevated so boiling water doesn’t splash into it. There’s also a little bar with an attached ring in the center of the basket, making it easy to lift out of the pot. The basket is made from durable stainless steel, and it’s dishwasher safe.

Types of Food Steamers

The majority of food steamers you’ll see on the market are electric or stovetop models. Electric steamers are standalone appliances that include a water tank and sometimes have multiple tiers, allowing you to steam different ingredients simultaneously. There’s often a digital interface with presets for various kinds of food, including seafood, grains, and poultry. On the other hand, stovetop steamers are usually used in conjunction with a cooking vessel, such as a wok or saucepan. Insert the steamer into the pot, then fill the pot with water; once it boils, it will produce steam that in turn cooks the food sitting above it.

Material

Stainless steel, silicone, and bamboo are among the most common materials for food steamers. Stainless steel is durable and long-lasting, but it can scratch nonstick cookware. Silicone, on the other hand, has the advantage of being gentle on nonstick surfaces. Bamboo steamers usually stack on top of one another, so you can add or remove tiers based on how much food you need to steam. With bamboo, you also won’t get a buildup of condensation, which can affect your food’s texture or appearance.

Size

Electric food steamers are separate appliances, so they often take up more kitchen space than their stovetop counterparts. If you’re looking to save space in a smaller kitchen, there are many collapsible stovetop steamer inserts on the market that store more easily.

Ask the Experts

Q: Can a food steamer cook rice?

The easiest way to cook rice at home is with a rice cooker. Rice cookers can do double-duty as food steamers, so they’re a great option for those who prefer multi-purpose kitchen appliances.

Q: Can I cook meat in a food steamer?

“It’s great for meat,” says Caron-Phelps, noting that sealing the meat in a steamy environment prevents it from getting dried out. “It retains all the moisture.”

Q: How do you clean a food steamer?

“If you have a stainless steel steamer, you can clean it normally or put it in the dishwasher (always check the box to make sure it’s dishwasher-safe),” explains Caron-Phelps. “For a bamboo steamer, use a soft sponge or cloth with a little soap and rinse with hot water. You can also fill a bowl with hot water and some soap and simply soak it for a few minutes. Rinse well, and then leave it on a drying rack until it’s fully dry to prevent mold from growing.”

Our Take

For easy, tasty meals that require minimal cleanup, steaming is a guaranteed winner. Not only does the cooking method do a great job of retaining flavor, texture, and nutrients, but it also requires minimal effort. From stovetop to electric, stainless steel to bamboo, there are many kinds of food steamers that can get the job done, and some may suit your needs better than others. The common denominator? They all prove that boiling water could be all it takes to make something delicious.

The post Unlock Easy Meals with the Best Food Steamers appeared first on Saveur.

Pumpkin-Chickpea Curry

Kellie Evans — Mon, 18 Mar 2019 22:21:32 +0000

Helen Rosner

With warming notes of curry and cinnamon, this hearty vegetable curry—a recipe that former test kitchen director Kellie Evans used to make while catering film and television shows—is perfect for a chilly fall or winter evening.

Yield: serves 8-10

¹⁄₄ cup canola oil
6 cloves garlic, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 (2") piece ginger, peeled and finely chopped
1 large yellow onion, finely chopped
2 medium tomato, cored and finely chopped
2 bay leaves
1 ¹⁄₂ tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground masala
1 tsp. cayenne
¹⁄₂ tsp. ground turmeric
2 (15-oz.) cans chickpeas, drained
1 (29-oz.) can pumpkin puree
6 cups chicken or vegetable stock
1 large russet potato, diced
1 small head cauliflower, broken into medium-size florets
¹⁄₄ cup heavy cream
Juice of 1 lime
¹⁄₃ cup roughly chopped cilantro leaves and stems
¹⁄₃ cup cashews, toasted and chopped, for garnish
Kosher salt and freshly ground black pepper, to taste

Instructions

Heat oil in an 8 quart saucepan over medium high heat. Add garlic, carrot, celery, ginger and onion and cook until soft and golden, 15 minutes. Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, 2 minutes. Add chickpeas, pumpkin and stock and bring to a boil. Reduce heat to medium, add potato and cauliflower, cover and cook until vegetables are tender, about 1 hour. Remove bay leaves. Stir in cream, juice and season with salt and pepper. Serve garnished with chopped cilantro and cashews.

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