Serves 4-6 people

Garam Masala Spice Blend
Makes ¼ cup

1 tsp Cumin Seeds
1 tsp Coriander Seeds
1 tsp Cardamom Seeds (removed from the pod)
15 Whole Cloves
3 Bay leaves
3 Cinnamon Sticks (broken into pieces)

In a small, heavy sauté pan toast the spices for 2-3 minutes stirring continuously until they become darker and start to crackle. Be careful not to burn the spices. Let cool on a tray. Grind in a spice grinder and store in an airtight container. You could buy a pre-made Garam Masala blend but it will be less potent and complex. You could also use pre-ground spices and mix them, but again the flavor will be muted.

Harissa
Makes about ¾ cup

1 Roasted Red Pepper
1 Garlic Clove
½ tsp Coriander Seeds
½ tsp Cumin Seeds
1 Cinnamon Stick (broken into pieces)
½ Tbsp Flat Leaf Italian Parsley (mined)
½ tsp Crushed Red Pepper Flakes
2 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt

In a small, heavy sauté pan toast the three spices as you did for the previous recipe and grind them when cool. Peel the roasted skin off the red pepper and take out the core and seeds. Chop into chunks. Place all ingredients into a food processor. Puree until the mixture is smooth. You may have to add a little more oil or water to achieve a thin paste. Set aside. You will add this to the roasted vegetables later. You could make this a couple days ahead. Do not be afraid to make double the recipe. It stores well in the refrigerator and can be used to flavor many different things.

Quinoa Pilaf
Makes about 4 cups

2 cups Quinoa
4 cups    Chicken Stock (or Water)
½  Spanish Onion (finely diced)
½ Fresh Red Pepper (seeded, deribbed and minced)
½ Young Small Carrot (peeled and finely diced)
2 tsp Olive Oil
1 tsp Kosher Salt

Bring stock or water to a boil in a saucepan with a lid. Add the quinoa and lower the heat to a simmer. Cover and cook for around 7 minutes. Remove from heat and let rest for 5 minutes. In a sauté pan, sauté the onion, pepper and carrot over high heat until tender and slightly caramelized. When ready to serve you will toss the quinoa, sautéed vegetables with the Garam Masaala and mix well.

Roasted Vegetables
3 Red Peppers (seeded, and medium diced)
2 Sweet Onions (skinned, and medium diced)
2 Carrots (peeled and sliced into 1/8 inch slices)
2 Zucchini (cut into ¼ inch half moons)
2 Tbsp Olive Oil
1 tsp Kosher Salt
½ tsp Fresh Ground Black Pepper

Preheat oven to 400. In a bowl combine all the vegetables and oil. Season the mixture with salt and pepper. On a baking sheet in a 400 oven roast the vegetable for 5-7 minutes until caramelized. Place back into the bowl while hot and toss with the Harissa before serving. You can use any mixture of vegetables depending on the time of the year.

Pan Seared Pork Tenderloin
1 lb Pork Tenderloin (trimmed and sliced into ¼ inch slices)
¼ cup Chicken Stock
2 Tbsp Canola Oil
¼ cup White Wine
1 tsp Kosher Salt
½ tsp Black Peppers

On a large plate fan out the pork slices and season them with salt and pepper. Heat the oil a large skillet. Briefly sauté the slices in the pan and deglaze with the stock and white wine. Let the slices simmer for several minutes until the sauce thickens.

To serve, place a mound of quinoa on each plate and a ring of roasted vegetables around the quinoa. Place the pork slices on top of the quinoa and spoon a little of the pan sauce on the pork.

By Peter Abrahamson, Bon Appétit at St. Olaf College

Classic Chinese Stew 

Six Servings

This soup is a simplified version of a Chinese classic Lion’s Head Stew. Four cabbage outer leaves are reserved and placed over the top of the soup. Once cooked, the browned leaves are said to resemble a lion’s mane.

6 cups chicken broth (If using canned, use low-salt)
½ cup rice wine or sake
4 slices fresh ginger, smashed with the flat edge of a knife
1 medium head Chinese Napa cabbage (about 1 to 1 ½ pounds )
1 tablespoon olive or corn oil
3 cloves garlic, smashed with the flat side of a knife or cleaver
1 pound lean ground pork

Seasonings:
1 ½ cups minced scallion greens
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 ½ tablespoons soy sauce
1 tablespoon rice wine or sake
1 ½ teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tablespoon cornstarch
1 ½ tablespoons soy sauce
¾ teaspoon salt, or to taste

1. Cut away the stem of the cabbage and discard. Remove and reserve four of the outermost leaves. Cut the remaining cabbage in half and cut the leaves into 2-inch squares, separating the leafy sections from the stem pieces.
2. Heat a Dutch oven or a covered casserole, add 1 teaspoon of oil and heat until very hot, about 30 seconds. Add the garlic cloves and stem sections cabbage sections and stir-fry for 30 seconds over medium-high heat. Add the rice wine and toss lightly; cover and cook for 1 ½ minutes. Uncover, add the remaining cabbage sections and the chicken broth. Partially cover, and once the soup reaches a boil, uncover, reduce the heat slightly, and simmer for 30 minutes.
3. While the soup is cooking, put the ground pork, and Seasonings in a bowl. Mix with your hands to combine the ingredients evenly, then shape into 6 plump oval-shapes.
4. Preheat the oven to 350 degrees. Heat a wok or a skillet, add the remaining tablespoon of oil, and heat until very hot. Place the meatballs in the pan and sear until golden brown over high heat; then turn them over and sear on the other side. Remove with a slotted spoon and place the meatballs in the center of the cabbage soup. Cover with the four reserved leaves to create an attractive presentation. Replace the lid and put the casserole in the middle shelf of the oven. Bake for 45 minutes. Gently stir in the soy sauce and salt to taste and ladle into soup bowls. Serve immediately, taking a little cabbage and broth with each serving.

© 2008 Nina Simonds

Six servings

Too many cooks overlook sweet potatoes, except during the winter holidays when they are often candied to a cloying sweetness. What many don’t realize is that their firm texture makes them perfect for stewing and braising and their sweet flavor makes them a perfect complement to any type of meat-chicken, beef or pork as in the spicy curry below.

1 ½ pounds boneless pork shoulder or bones Country-style sparerib, trimmed of excess fat or gristle
2 sweet potatoes or yams, about 2 pounds, peeled and cut into 1 ½ -inch cubes sweet potatoes
¾ pound green beans or assorted fresh or frozen vegetables such as carrots, peas, shelled edamame, etc.
2 tablespoons virgin olive or safflower oil
2 medium red onions, peeled, ends trimmed and cut into small dice

Curry Seasonings:
1 teaspoon dried chile pepper flakes
3 Tablespoons chopped fresh ginger, peeled
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon freshly ground black pepper

Sauce
mix all together
1 28-ounce can whole tomatoes, seeded and diced with juice (about 2 cups) ½ cup light coconut milk
3 tablespoons fish sauce or soy sauce
1 ½ tablespoons firmly packed light brown sugar
½ cup fresh basil shredded or torn into small pieces

1. Cut the pork into 1 ½-inch cubes. Defrost or blanch the vegetables in boiling water briefly, then refresh in cold water.
2. Heat a heavy casserole or a Dutch oven with a lid. Add the oil, and heat until hot, about 20 seconds. Add the Curry Seasonings and red onion, stirring over medium-low heat with a wooden spoon for about 3 minutes until the onion is tender and seasonings are fragrant.
3. Add the Sauce and bring to a boil. Add the pork and sweet potatoes and stir to coat the potatoes with the sauce. Bring the mixture back to a boil, reduce the heat to low, cover, and cook for about 20 to 25 minutes, or until the sweet potatoes are tender. Add the defrosted or pre-cooked vegetables and cook for one minute to heat through. Sprinkle in the fresh basil (if using) and toss lightly for a few seconds to coat. Serve with steamed rice or garlic naan and simple raita (recipe below).

©2008 Nina Simonds

Pork With Sweet Potatoes

Six to Eight Servings
½ pound boneless butt or shoulder, trimmed of excess fat or gristle
2 teaspoons olive or canola oil

Seasonings
3 stalks scallion, ends trimmed, cut into 1 ½-inch sections, and smashed lightly with the flat side of a cleaver or knife
3 garlic cloves, smashed lightly with the flat side of a cleaver, and sliced thin
3 slices fresh ginger, about the size of a quarter, smashed lightly with the flat side of a cleaver or knife
½ teaspoon hot chili paste
1 stick cinnamon
½ whole star anise, smashed or ½ teaspoon anise seeds

Braising Mixture
4 cups water
1/3 cup soy sauce
¼ rice wine or sake
2 tablespoons sugar
3 sweet potatoes or yams, about 1 ½ pounds, peeled and cut into 1 ½ -inch cubes
2 tablespoons minced scallions for garnish

1. Cut the pork into 1 ½-inch cubes.
2. Heat the oil until very hot in a 4-quart casserole or a Dutch oven. Add half the pork pieces. Sear the outside of half the pork over high heat until brown, turning once. Remove and sear the remaining meat. Set aside.
3. Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant, about 15 seconds, then add the Braising Mixture. Reduce the heat to low, cover, and let simmer for 20 minutes. Add the pork, bring the liquid to a boil and reduce the heat to low. Let simmer covered for 35 to 40 minutes. Add the sweet potatoes, stir, cover, and continue cooking for about 25 minutes, or until the potatoes are tender. Serve the pork and potatoes, atop a bed of stir-fried bok choy with some of the braising mixture spooned on top and accompanied by steamed rice.

© Copyright Nina Simonds 2008

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