Saffron rice with winter vegetables
1 cup peeled butternut squash, chopped into 2″ (3-4 cm.) cubes
1 cup scrubbed, not peeled sweet potato chopped into 2″ (3-4 cm.) cubes
1/4 cup olive oil
1/2 teaspoon dried thyme leaves or 3 sprigs fresh thyme
1/2 teaspoon dried sage leaves or 3 large fresh leaves
1/2 teaspoon salt
1/4-1/2 teaspoon ground black pepper
4 garlic cloves, not peeled
1/2 teaspoon saffron threads
1/4 cup boiling water
1 cup Basmati or other long-grain rice
2 additional tablespoons olive oil
1/2 medium onion, chopped
1 additional teaspoon salt
1 3/4 additional cups hot water
Put the saffron into a small glass bowl and add 1/4 cup boiling water. Stir, cover and set aside.
Pour 1/4 cup olive oil into a medium bowl. Add thyme, sage, 1/2 teaspoon salt and black pepper. Stir.
Add the chopped vegetables and mix gently to cover them with the herbed oil. Remove the vegetables to a baking sheet, reserving any extra oil in the bowl.
Stir the garlic cloves into this extra oil and set the bowl aside.
Bake the squash and sweet potatoes for 15 minutes.
At 15 minutes baking time, turn the vegetables over and add the garlic cloves. Bake everything another 15 minutes.
While the vegetables finish baking, rinse and drain the rice.
While the rice drains, gently fry the chopped onion in 2 tablespoons of olive oil until the onion wilts – 3-5 minutes.
Add the rice and salt, stirring gently until the rice glistens. Add the saffron water (don’t lose a single thread!) and the additional hot water. Stir and bring to a boil.
Lower the heat and cook, uncovered, over medium heat until holes appear on the surface of the rice and the water has evaporated. Now add half the roasted vegetables, stirring them in gently – and quickly, so as not to lose the steam. Turn the heat off.
Cover the pot with a clean kitchen towel and clamp its cover over it. Let the rice and vegetables sit and steam away for 20-30 minutes in a warm place.
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.