I spent a good bit of the past month wrestling with an essay about citizen participation in municipal government decisions in Toronto. In that essay, I criticized those committees, which, to be fair, are not necessarily representative and which have only limited power. Nonetheless, I’m not a fan of getting rid of them: I want to see them expanded, not disbanded. In a piece posted on Spacing Wire, Dylan Reid wrote briefly about the kinds of work the pedestrian committee does: for example, providing city staff with ongoing input from the people who use our public spaces every day to help them constantly improve service. The committees’ individual actions may be small in scale, but together they add up and they help to make Toronto a better place to live.

The citizens who sit on these committees are volunteers. The committees are only funded in the sense that municipal staff may act as clerks and they can use city-owned meeting space. Deputy Mayor Doug Holyday’s claim that the committees are too expensive is thus difficult to credit – particularly given that the city manager himself reported that there would be no financial impact from eliminating them.

I’ve emailed both my councillor, Ana Bailao, and Mayor Rob Ford; Bailao responded with a form letter, but I’ve heard nothing from Ford, despite his reputation as a councillor for personally responding to anything that anyone cared to bring to his attention. Perhaps that’s not surprising: his office is certainly becoming notorious for its refusal to speak to the media.

And me, I’m only a citizen, and Our Ford is making it clear with this move that citizen’s voices don’t count.

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

Now, as I understand the migrations of my paternal grandmother’s family (the branch most associated with the pierogi-eating parts of the world), they were German Catholics who spent some time living in Russia, elected to move to Argentina to avoid joining the Tsar’s armies, went back to Germany, and thence to the Canadian prairies (where my grandmother was born), where they were surrounded by Ukrainians. So, while it’s not entirely clear to me whether pierogis are a traditional German food, at least my family lived in pierogi-eating parts of the world for a good long time.

However, just because we’ve got some history with the pierogi doesn’t mean I felt constrained to try to recreate the Russian- or Polish-style pierogi, though I did take some inspiration from there.

I started by making (small-ish) quantities of four different fillings, to give myself some direction as well as some variety. I do really love the mashed potato fillings and so I had to try that, but I added some garlic and black pepper to the fried onion, and skipped most of the cheese – instead of an entire cup of dry cottage cheese, I went with a few tablespoons of finely grated sharp cheddar. I also made a cabbage filling, but instead of sauerkraut I used the mustardy smothered cabbage recipe from Vegan Soul Kitchen. I also made a few pierogi using the sauteed jalapeno corn from the same book. Finally, thinking of the mushroom “caviar” I’ve made once to top buckwheat pancakes, I concocted a mushroom-and-shallot filling with a slug of red wine vinegar. We ultimately fried them in a bit of butter after boiling, and ate them with some good bacon, sour cream, and chives snipped from one of my plants. Along with a gigantic spinach salad to make me feel like the meal approximated some balance.

DC pierogi – filling collage by tariqata

The best of the four fillings, by far, were the potato-onion-cheese filling, and the cabbage; the mushrooms were tasty, but had a tendency to slide out of the pierogi shell, and the flavour of the (otherwise delicious) jalapeno corn was overwhelmed. So, when I was prevailed upon to join a friend’s freezer swap, I went with the potato and cabbage pierogis – and have since concluded that, delicious though they are, folding 150-odd pierogis is just about the most time-consuming job I can imagine. I’ll definitely be making pierogis again in the future – just not as a main meal for twelve. And next time, I’ll save the jalapeno corn for a meal where it can shine, and serve the mushrooms on top of the pierogis.

DC pierogi – f ried pierogies by tariqata

Pierogi Dough

2 to 2 1/2 cups all-purpose flour
1 large egg
1 teaspoon salt
About 1 cup lukewarm water

Combine the flour and salt in a large bowl, then make a well in the centre, pour in the egg and water, and knead to form a soft, elastic dough. I found it helpful to let it rest for a half hour to an hour before I tried to roll it out.

Roll out the dough thinly, and cut into circles using a glass or a 4″ biscuit cutter.

DC pierogi – rolled out dough by tariqata

Spoon in a tablespoon or so of filling, fold over the edges, and press together using the tines of a fork.

The pierogi can be frozen at this point, or they can be dropped into a large pot of boiling water. They will float to the top when they are cooked; at this point, they can be eaten as they are, or fried briefly to give a bit of crispness to the shell, or frozen.

Potato, Onion, and Cheese Filling (adapted from the posted Daring Cooks recipe)

3 medium red-skinned potatoes
1 large onion, thinly sliced
5-6 cloves garlic, minced
salt and black pepper to taste
paprika
4 Tbsp grated sharp cheddar
1 egg white
2 Tbsp yoghurt (optional; I added it to get my potatoes a little creamier)
up to 2 Tbsp butter (again, to make the potatoes creamier)

Boil the potatoes in their skins until tender; drain and set aside. Meanwhile, fry the onions and garlic in a little butter or olive oil in a cast-iron skillet until the onion is caramelized.

Roughly chop the boiled potatoes (no need to peel them) and add then to the skillet with the onions. Using a wooden spoon or a spatula or a potato masher, mash the potatoes together with the onion and garlic.

Transfer to a large bowl (I found it easier to manage this way) and continue mashing to your preferred consistency (I like mine to be whipped potatoes), adding in the egg white, cheese, yoghurt, and butter as well as the seasonings.

Jalapeno Corn (adapted from Vegan Soul Kitchen)

Note: I’m sure this is sublime with fresh corn, but it works fine with frozen, too.

2 cups fresh or frozen sweet corn
1 jalapeno, minced
1 clove garlic, minced
1 tsp cumin powder
salt & pepper to taste

Saute the jalapeno, garlic, and cumin in a little olive oil. Add in the corn. Continue to saute until the corn is fully cooked; stir in a little salt and pepper, taste, and adjust the seasonings.

Mushroom, Shallot, and Red Wine Vinegar Pierogi Filling

1/2 lb cremini mushrooms, chopped
1 shallot, chopped
1 tsp olive oil
1 Tbsp red wine vinegar
salt & pepper, to taste

Heat the olive oil in a small saucepan, and saute the mushrooms and shallot in the olive oil. When the mushrooms are limp and the shallot is golden, pour in the red wine vinegar.

Let the pot simmer over low heat for a few minutes, until the liquid has mostly evaporated. Taste and adjust seasoning as needed.

DC pierogi – four fillings by tariqata

I like peanut butter cookies a lot, but that is (or was) about the extent of my experience in cooking with nut butters. Well, that and peanut butter and honey sandwiches, which are infinitely superior to PB&J and which I happily ate every day for breakfast and lunch when I was little. But I suppose one really can’t count either as “cooking”. This month, the Daring Cooks challenge was intended to break us all out of that rut: the goal was to prepare one or more recipes using a nut butter, ideally homemade.

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

Unfortunately, this month the usual sweltering Toronto summer descended – in spades. Day upon day of 30-plus highs, combined with the humidity that makes it feel more like 40, does not in any way inspire me to turn on the stove. Fortunately, our gracious hosts had suggested recipes for a lovely dip that was reminiscent of hummous – and yet at the same time, entirely different – which, with some vegetable crudités and grilled focaccia, made for a perfectly satisfying dinner, as well as a fantastically good cold rice noodle salad with a kicky cashew-butter based dressing. To round things out, with this week’s slightly lower temperatures I fulfilled an old ambition and put together my own interpretation of butter chicken (albeit using paneer), in a riff on the posted recipe for chicken in a curried tomato-almond sauce.

Thoughts upon completion? I’ve never made a habit of buying nut butters, as aside from the usual peanut butter they’re rather expensive, and so never cooked much with them. It’s really good to know now how easy it is to make them in small quantities at home – at least, it’ll be easy so long as my mini-chopper’s motor holds out – and I’ll certainly re-visit the salad and the dip. I played around with the flavourings in both, and more so with the dip, but the bones of both recipes were great. The makhani sauce needs some tweaking, and oh, how I wish I’d asked a former co-worker of mine for her recipe when I had the chance; I know she used cashews and no dairy, but the rest is a mystery. Too, to me it’s a winter dish; the name “butter chicken” doesn’t exactly imply “light”, which is what I want when all I can do is make like Sputnik and sprawl (poor kitty had a much harder time with the heat and humidity than we humans). Bean and Walnut Dip with Oregano (based on the challenge recipe for a White Bean and Walnut Dip with Rosemary)

This dip reminds me of hummous – beans, seasoning, and a nut butter (or seed butter, in the case of hummous). I think – and some of the other DCers demonstrate – that any number of different beans, nuts, and flavourings could be used, with delicious results. I used black-eyed peas, because I had ‘em to hand, and I think they were a fine substitute, and chose oregano since I have it in a pot on my porch. I didn’t toast the walnuts this time, but I think I will next time; I also added a bit of walnut oil because my butter was very, very stiff.

1 cup cooked black-eyed peas
1/2 cup of walnuts
3 cloves garlic
2 Tbsp fresh oregano
1 Tbsp walnut oil
juice of 1 lime
salt and pepper to taste

In a food processor or mini-chopper, grind the walnuts until they form a paste, about 2 minutes. Add the walnut oil, beans, garlic, oregano, and lime juice. Process until smooth. Add salt and pepper to taste.

Asian Noodle Salad with Cashew Butter Dressing

For this recipe, aside from the addition of fresh chilies to the dressing and my choice of vegetables (shredded cabbage and carrots and a red bell pepper), I changed almost nothing; I did skip adding any protein since I brought it to a potluck BBQ.

For the cashew butter:

1 cup cashews

For the dressing:

½ inch slice of fresh ginger, chopped
8 cloves garlic, more or less to taste, chopped
5 Thai bird chiles
½ cup cashew butter
¼ cup soy sauce
3 Tbsps sugar
3 Tbsps rice vinegar
3 Tbsps  toasted sesame oil
¼ cup plus 1 Tbsp water

For the salad:

1/2 pound thin rice noodles, cooked according to directions, cooled in a water bath, and drained
1 large red bell pepper, cored and seeded, cut into thin strips
1/4 head of green cabbage, shredded
3 carrots, grated
1/4 cup (60 ml) sliced green onions

Make the cashew butter: in a food processor or mini-chopper, process the cashews until a paste forms, about 2 minutes.

Make the dressing: in the food processor or mini-chopper, add in all other ingredients for the dressing and process to combine them into a fairly smooth, intensely-flavoured sauce.

Combine the cooked noodles and vegetables; toss to mix them thoroughly. Pour on the dressing and toss again to coat the salad completely. I put all the ingredients in the big tupperware container I was using to cart it to the BBQ, stuck the lid on, and shook it for a few minutes, which worked neatly.

Paneer in “Makhani” Sauce (loosely based on the recipe for Chicken in Curried Tomato-Almond Sauce)

One thing I will never understand is the instruction in some recipes to do something with onion – such as fry it in butter – and then discard the onion. Why? I would have thought that if one likes the onion flavour enough to do this, one would not have a problem with eating the onion itself… I also used fresh tomatoes rather than canned tomato sauce, since they were available and delicious and local and extremely cheap (surprisingly so, in fact), but if I were making it in winter I think I’d use canned diced tomatoes or crushed tomatoes to have full control over the final taste. I decided to use paneer largely because I wanted to try out the stuff my local grocery store sells (all in all, not bad, though not as good as fresh), and because honestly, I like it better than most meats.

For the almond butter:

1 cup whole raw almonds

For the sauce:

454 g fresh tomatoes, chopped
1 onion, sliced
2 cloves garlic
5 minced Thai chiles
1 1/2 tsps garam masala
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp cayenne
1/4 tsp fresh-ground black pepper
1/2 cup almond butter
4 Tbsp butter
plain yoghurt, to thin and smooth out the sauce as necessary
salt, to taste

454 g paneer, cut into cubes
1 onion, sliced

Make the almond butter: process the almonds in a food processor or mini-chopper until they form a fairly smooth, oily paste, about 2 minutes (or a little longer, in my case).

Make the sauce: melt the butter in a saucepan over medium heat. Add in the sliced onion, chiles, and garlic. Cook for about 10 minutes, until the onion is softened and fragrant. Add the spices and saute for another few minutes.

Stir in the chopped tomatoes and allow them to come to a boil and simmer for 10 minutes or so. Whisk in the almond butter. Use an immersion blender, food processor, or blender to blend the ingredients into a fairly smooth sauce. It will probably be quite thick; I used several spoonfuls of yoghurt to thin it out. Add salt to taste. Set the sauce aside.

Fry the paneer: in a skillet, heat a little oil and fry the onion until softened, 5-7 minutes. Add in the paneer, spreading the cubes in a single layer, and cook for several more minutes, flipping often with a spatula. Pour on the makhani sauce. (I only used about half the sauce, and as an experiment I’ve frozen the remainder…)

I served the paneer with home-made parathas stuffed with a little onion and chives, basmati rice, and a quick dish of cabbage and green beans cooked with mustard and cumin. It was utterly delicious, although the sauce could have been more intense in my estimation and it did make my kitchen feel like a sauna.

As a mostly vegetarian cook (cooking chicken or fish perhaps once or twice in a month), I don’t have to deal with squicky ingredients as a general rule. Although looking back many of the recipes I’ve featured here have involved chicken, my go-to non-Daring cooking is much, much more likely to be a variation of masur dal or chana masala. I usually work two or three rice and bean meals into my grocery lists – and I could go on for months without repeating myself. I like this style of cooking not just because it’s delicious, filling, and cheap, but because I’m a wimp. Dried chickpeas have no fat or bones or gristle or scales or shells to be trimmed away. So when the Daring Cooks came up with pâté for the June challenge, the gauntlet was really thrown down. I wasn’t inspired by the vegetarian tri-colour pâté (combining white beans, roasted red peppers, and pesto), and I was not at all sure that I could handle a liver pâté (nor was I sure that I could convince the fellow to eat it!), but the shrimp and trout pâté seemed challenging yet edible. And then someone mentioned that bánh mì are often made with pâté, and I knew how I was going to meet the challenge requirements.

Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

I decided it was time to roll up my sleeves and prove that, grossed out or not, I could peel a shrimp just as easily as I could make bread – in this case, Vietnamese-style mini-baguettes, following a recipe from HomeBaking.

And if this month’s Daring Cooks challenge taught me anything at all, it’s that shrimp have way too many legs. And removing those legs is an icky process. But hey, I can do it. (I’m not going to go this far just yet though. Somebody else deal with the heads!) In the end, I didn’t love the trout and shrimp pâté, finding it simply too rich to want to eat more than a few bites even when worked into a sandwich, but I did a) learn how to peel a shrimp, b) flambé for the first time, and c) try a recipe for a broccoli and nut terrine and make crackers as well. So thanks are due to Valerie and Evelyne!

I followed the challenge recipe for the shrimp and trout pâté fairly closely, but I did make only a half-batch (quantities follow), which was more than enough for two people.

Trout and Shrimp Pâté

1/2 tbsp butter
120 g raw black tiger shrimp, peeled and de-veined (I used about 6 shrimp)
15 ml bourbon
200 g trout filet, skinned and cut into thick chunks
1/4 cup heavy cream
salt, to taste
coarsely ground black pepper

Preheat your oven to 375F – I used a toaster oven, given the small size of the pâté.

In a heavy skillet, melt the butter and sauté half of the shrimp, until pink and cooked through; these shrimp will be used to form a layer in the middle of the pâté, so if they are quite thick it might be a good idea to cut them in half. Remove the pan from the heat and pour on the alcohol, then carefully light it with a match to flambé the shrimp. Allow the flames to die on their own – but have a lid in your hand to smother them if they get out of hand (i.e., don’t be like me!).

Use a food processor to mince the remaining raw shrimp and the trout. Gradually pour in the cream until you have a spreadable, soft, but not liquid mixture.

Butter the bottom and sides of a ramekin. Spoon in half the shrimp and trout mixture, then form a layer with the sautéed shrimp, and finally top with the remaining half of the shrimp and trout mixture. Season with a pinch of salt and a few grinds of pepper.

Bake at 375F for 35 minutes or so, until the pâté is cooked through and firm in the centre.

Vietnamese Mini-Baguettes (from HomeBaking: The Artful Mix of Flour and Tradition, Jeffrey Alford and Naomi Duguid)

1 cup rice flour
1 cup pastry flour
2 tsp baking powder
2 cups lukewarm water
1 Tbsp active dry yeast
1 Tbsp wheat malt syrup or 1 1/2 tsp sugar
1 1/2 tsp salt
~4 cups all-purpose flour

Makes 8 mini-baguettes (about 17-18 cm long)

Notes: This is a pretty straightforward bread recipe; the only unusual thing (from my perspective, at least!) was the addition of rice flour. I think – though I’m not certain – that this is the source of the bread’s elusive sweetness. I halved the recipe without incident, and got 4 rolls. It’s not anything like a classic French baguette, but it was tasty and stood up well to being covered in mayo and sriracha! I used my stand mixer, but the dough wasn’t terribly wet and could easily be made by hand. Alford and Duguid note – correctly – that these breads dry out very quickly.

Combine the rice flour and the pastry flour in a bowl and set aside.

If using a stand mixer, put the water and yeast into the bowl of the mixer and stir to dissolve the yeast (I just did this step by hand), then add the sugar (or malt syrup) and the rice flour mixture and mix on low speed until all the flour is moistened.

Sprinkle on the salt and 3 1/2 cups of the all-purpose flour, and knead for 3 minutes on low speed. At this point, I found the dough to be a bit stiff and added about 2 Tbsp of water, and then continued to knead for another minute or so. You could also turn it out and knead by hand for another minute.

Turn the dough out into a clean bowl and let it rise for 1 1/2 hours or until more than doubled in volume.

Turn the dough out onto a lightly floured surface and divide it into 8 pieces; roll each piece into a ball and then flatten slightly. Cover the dough balls and leave it for 10 minutes.

Shape the rolls into a tapered cylinder, each about 17-18 cm long; I did this by flattening the dough pieces into ovals and then rolling them up.

Begin preheating the oven to 425F. Place the rolls on a parchment-covered baking sheet and let rise for 30 minutes.

Bake the breads for about 20 minutes. If you have a water-sprayer (which I don’t), mist the breads with water 3 or 4 times in the first 10 minutes of baking – but if you don’t, they’ll still taste good.

See you tomorrow, with something more substantial!

My roommate, as I recall, didn’t bake, but I think if she’d tried this, she would have loved it. I love it so much that I’ve made it three times over the past month, though for different groups of people, and I’m looking forward to the next occasion I have to make it. I do bake the occasional multi-layered celebration cake – I’m working my way through Sky High! – but this simple cake is the kind of cake I like best.

That is, the kind of cake that you can eat with your hands as easily as you can eat it with a fork, and the kind of cake that needs nothing at all to make it more delicious.

Next time, I might add a cinnamon stick or a few crushed cardamom pods to the syrup that the cake is soaked with, or switch out the lemon for orange, or try mixing in some pistachios or walnuts or replace some of the semolina with ground almonds – there are so many possibilities, and every one of them delicious. But these changes would only be for the joy of experimenting with new flavours and textures.

That’s what I find most enjoyable about HomeBaking, and that’s one reason why I can’t wait to add it to my cookbook collection: I have always tried to be adventurous with the flavours and ingredients that I cook with, but I think my baking may have fallen into a rut. I can whip up a batch of biscuits or a pie crust from memory because I do it so often, but I don’t think that I ever made a syrup-soaked cake before this, though it’s a common thing to do in some parts of the world, just as I’d never thought to use coconut to add texture to banana bread.

It’s good to be reminded of the incredibly wide world of flavours and techniques, and Alford and Duguid do it so well.

Semolina 1-2-3 Cake

From HomeBaking: The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford and Naomi Duguid

Ingredients:

For the cake:

2 cups coarsely ground semolina
2 Tbsp butter
1 1/2 cups yoghurt
1/2 cup sugar
2 Tbsp lemon juice
zest of 2 lemons
1 tsp baking soda
1/4 tsp salt

For the syrup:

1 cup white sugar
1/2 cup water
1/4 tsp rosewater
1/4 tsp orange flower water
2 tsp lemon juice
4 Tbsp butter

Notes: In the last batch I made, I replace the butter in the cake with an equal quantity of olive oil: I didn’t detect much difference in flavour (though possibly that’s because I didn’t use a really good-quality olive oil; I just wanted to see if it would save me the trouble of beating cold butter into the sugar), but it baked up just as nicely.

Preheat your oven to 350F and grease an 8 x 8 square baking pan with butter or oil.

Place the semolina, baking soda, and salt in a large mixing bowl and whisk to combine.

Beat together the sugar and the butter until fluffy, then beat in the yoghurt. Stir in the lemon zest and juice. Pour this mixture into the dry ingredients and fold together with a spatula until the dry ingredients are thoroughly blended in.

Pour the cake batter, which will be fairly thick, into the prepared baking pan and bake for approximately 25 minutes, until the top is golden and a skewer inserted into the centre of the cake comes out clean.

While the cake bakes, make the syrup: in a small saucepan, combine the sugar and water and bring to a boil over medium heat. As soon as this mixture boils, add the lemon juice, rosewater, and orange flower water. Stir the flavourings in and remove the pot from heat. Add the butter, cut into small chunks, and stir until it is melted. There will be about 1 1/2 cups of syrup. Let it cool to room temperature: I transferred mine to a liquid measuring cup and put it in the fridge, and just stirred the butter back in when I removed it, because it should be added to the cake very shortly after the cake is taken out of the oven.

Pour the syrup over the cake and let it sit until absorbed, at least one hour. I used a fork to poke a grid pattern into my cakes before adding the syrup, too, but I’m going to skip this step next time and see if the syrup is still absorbed as quickly.

This cake keeps really well if it is covered, but I think if it’s being kept for more than a couple of days it’s probably best to put it in the fridge; it was beginning to soften up quite a bit by the third day.

This month’s Daring Cooks challenge – stacked green chile and chicken enchiladas (though I’ve always called this a tortilla strata and saved the term “enchiladas” for tortillas rolled around the filling and baked) was an excellent opportunity to revisit the dish and strive for authenticity.

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

I decided to finally take my grandmother up on her offer to let me borrow her tortilla press (I think it may be a permanent loan!) and make my own corn tortillas. My first attempt at this, a few years ago, was a miserable failure, but I was ready to try again. I visited the Perola Supermarket in Kensington for masa harina, fresh tomatillos, and poblano chilies. If anyone found Anaheim chilies in Toronto, I’d love to know where!

I also made a second batch for the fellow’s family, using chicken chorizo, potatoes, and mushrooms for the filling, with a spicy tomato-based sauce. I have no pictures, but I’ll have to sit down and figure out exactly what I put into it, because it was really good too.

I served both versions of the enchiladas with the Mexican red rice from Jeffrey Alford and Naomi Duguid’s Seductions of Rice – at some point soon I’ll write that up as a post in itself, because it’s a book that deserves some dedicated attention.

Barbara and Bunnee, thanks for another wonderful challenge!

I stuck very close to the challenge recipe for my green chile enchiladas, but did make a few adjustments based on my preferences and the ingredients I could find:

Stacked Green Chile and Chicken Enchiladas

1½ pounds fresh poblano chiles (about eight 6 to 8 inch chiles) roasted and peeled and chopped coarsely.
7-8 ounces tomatillos (about 4-5 medium)
4 cups chicken broth
6 cloves garlic, minced
1 onion, chopped coarsely
1 tsp dried oregano
salt and black pepper to taste
2 tablespoons cornstarch (dissolve in 2 tablespoons water, for thickening)
4 boneless chicken breasts
3 tablespoons olive oil
12 small corn tortillas (I actually used 18, though)
1 cup (or so) grated queso fresco and cheddar
Cilantro for garnish, chopped and sprinkled

Notes: I marinated my chicken in a mix of buttermilk, garlic, and chilies for most of a day, then grilled it. I’m not sure how much this added flavour-wise or tenderness wise, but the chicken was fairly good, and shredded easily enough. I also didn’t bother to peel my tomatillos or de-seed my chilies – this last might have made more of a difference with spicier chilies, I’m not sure. As it was, my sauce was tasty but (in my opinion) not spicy in the least. I was serving it to relatives less spice-fanatic than I, so I was very conservative, but next time I make this, I’ll certainly add a few hot chilies or some hot sauce.

I used Rick Bayless’ recipe for the corn tortillas, quite successfully, though I only had one frying pan.

For the chicken breasts:

As noted, marinate if you choose. I grilled the chicken breasts just before I was ready to put the enchiladas together, until they were just cooked through, then shredded them up.

For the sauce:

Step one is to roast the peppers: place an oven rack fairly close to the top of the oven, and pre-heat to 450F. Brush the peppers all over with olive oil and place them on a cookie sheet (lined with foil or parchment for ease in moving the peppers around). Place the cookie sheet in the oven and roast the peppers until they are blackened on all sides. I checked mine every ten minutes or so, and when one side was blackened, turned them over. Set them aside, covered with a cloth, to cool for at least 10 minutes. Remove the skins and stems and chop the peppers coarsely.

While the peppers are roasting, bring a pot of water to boil. Remove any papery skins from the tomatillos, and then boil the tomatillos for 8 minutes or so, until tender.

In a saucepan, combine the chicken broth, garlic, chopped chilies, tomatillos, onion, garlic, oregano, salt, and pepper. I used an immersion blender to puree the mixture. Bring it to a boil over medium-high heat, then reduce to a simmer for 10 to 15 minutes. Add the cornstarch, mixed with a bit of water; stir well and continue to simmer until the sauce is thickened and reduced to 4 to 5 cups.

For the stacked enchiladas:

Spread a thin layer of sauce in the bottom of a 9×13 pan. Top with a single layer of tortillas, followed by a layer of chicken, followed by sauce, followed by cheese, and then repeat beginning with another layer of tortillas. I always try to end with a layer of tortillas, then sauce, then cheese.

Bake the casserole at 375F for about 20 minutes, until the cheese is melted and the sauce is bubbling. Let it rest for 10 minutes or so, then serve.

But I really, really don’t think that the answer to profs who don’t have time to grade students’ work effectively, or who just find it boring, is to outsource grading to India. This has nothing to do with the quality of work that the people hired by this company do; I have no doubt that it is high. But constructive commentary on a single paper is not enough to replace an effective professor or teaching assistant.

Last year, I got a B on my first essay for environmental politics. It hurt; I worked hard on that paper, and it was the only non-A I got last year. I determined to get an A on the second essay, and I did – but I know that part of the reason I was able to improve my work was that I didn’t just go by the comments my TA gave me on the first paper. I went back to her and talked to her about the outline for my second paper in light of those comments. And because she knew me, she knew the work that I had done in the past, and she knew what I was currently working on, she was able to offer helpful criticism before I submitted the paper.

And moreover, that was her job. That’s part of the academic apprenticeship of a teaching assistant position: learning how to gauge a student’s ability and progress and how to help that student improve. I know perfectly well that most full professors do not do their own grading, but I am also well-aware that they supervise their TAs, often quite closely, to help them and help their undergraduate students. It’s a hard job, I know. I spent more than two hours yesterday going over a friend’s application to grad school and giving him feedback on how to make it better. But I think I learned from doing that too. When I start graduate school next year, I want to have the opportunity to learn teach, not just to research; what good is my research if I can’t share what I learn?

This isn’t something that can or should be outsourced. It saddens me that any professor sees so little value in their role as a teacher.

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

This is only my third Daring Baker’s challenge, but there’s no doubt that so far, this is the one that’s required me to step the most beyond what’s familiar to me. Fortunately, although Esther recommended using suet to make the puddings more authentic, it wasn’t a requirement (my semi-vegetarian, health conscious family thanks her), and as it turns out, steaming a pudding isn’t hard. It merely takes some improvisation. Thanks to Audax, my mother’s crockpot immediately suggested itself as an excellent steaming apparatus, combined with a couple of pyrex bowls and a wadded up dishtowel. Getting the bowls out of the crockpot after the puddings were cooked was a scary process, but there were, happily, no disasters.

Since I had not had any idea that one could steam a pie – and certainly I had no idea that it would turn out deliciously – I knew I was going to do at least one version in a pastry crust. I opted for savoury, because we love lentil and vegetable pie with mushroom gravy in this house. Just to be different, though, since I wasn’t going to use suet, I used coconut oil instead of butter – with excellent results. And I had to do a sponge version too, because who doesn’t love cake? The only requirement I had for the sponge version was that it incorporate dulce de leche, which I’ve fallen in love with in a big way ever since a classmate brought some amazing coconut-crusted macaron-type cookies filled with it to our end-of-year potluck. After the coconut-banana bread I’d made the week before, combining the two was as natural as breathing.

I’ve included only my adaptations here, but Esther’s recipes as originally posted are extremely detailed and give lots more variations.

Lentil and Vegetable Pudding with Coconut Oil Pastry (adapted from Esther’s suet-crust pudding recipe and Bryant Terry’s vegan pastry recipe for Jamaican Patties)

250 g all-purpose flour
2 tsp baking powder
175 g room temperature coconut oil
a pinch salt and pepper
about 1/2 cup of milk

Notes: I followed my general pastry-making strategy, minus the rule about having everything as cold as possible, and the results were delicious and the pastry was relatively easy to roll.

Filling Ingredients:

2 cups cooked brown or green lentils
2-3 cups chopped vegetables (I used a mix of sliced mushrooms, shredded cabbage, and some leftover garlic-mashed potatoes)
1 onion, finely sliced
2 cloves garlic
2 Tbsp harissa
1 Tbsp olive oil
salt and pepper

Notes: The measurements for the pie filling are very approximate.

Prepare your steaming apparatus and butter the inside of a large bowl. I used my mom’s big crockpot and a pyrex bowl that sort of hung on the lip of the crockpot – it was the only possible bowl, but I think this probably works better if you can fit the pudding bowl right into the steamer.

For the pastry:

Whisk the flour, salt, pepper, and baking powder together. Cut in the coconut oil with a pastry cutter or your hands (although note that coconut oil will stick to your hands far more than butter will). Add in the milk, a tablespoon at a time, until the pastry comes together in a smooth, elastic dough. Set aside – but do not refrigerate!

For the filling:

Heat the oil in a large sautee pan on medium heat. Pour in the onions and sautee for about 10 minutes, until they are nicely caramelized. Remove from heat and mix in the lentils, vegetables, and seasonings until everything is thoroughly combined.

To assemble and steam the pudding:

When ready to use, divide the pastry into two. Roll out one piece and use it to line the pudding bowl. Spoon in the filling and then top with remaining pastry. Cover the bowl tightly with foil or a tight-fitting lid, and then fit it into the steaming apparatus. Steam for about 5 hours; the pastry crust should be nicely browned at this point.

Remove the bowl from the steamer and let rest for 10 minutes or so, then turn it out onto a plate. Serve with mushroom gravy.

Mushroom Gravy

2 cups sliced mushrooms
1 sliced onion
1 Tbsp olive oil
1/2 cup red wine
1 1/2 cups chicken or vegetable stock
1 – 2 Tbsp flour
salt and pepper
dash of Worcestershire sauce

Heat the olive oil in a large pan on medium heat, then add the onions. Sautee for a few minutes, then pour in the mushrooms. Sautee for another 5 to 10 minutes, until the mushrooms are cooked.

Pour in the red wine. When the wine is mostly evaporated, add the stock; whisk in the flour. Continue to heat until the gravy is thick and bubbling hot.

Season to taste with salt, pepper, and a bit of Worcestershire sauce.

Coconut-Banana Pudding with Dulce de Leche (adapted from Esther’s sponge pudding recipe and Jeffrey Alford and Naomi Duguid’s coconut banana bread)

100 g all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
100 g coarse semolina flour
75 g white sugar
75 g softened butter
1 large egg
1 pureed banana
75 g dried shredded unsweetened coconut
6 Tbsp coconut milk
About 6 Tbsp sweetened condensed milk

Notes: The coarse semolina replaced the breadcrumbs in the original recipe, because I had it on hand, and I think it worked really well, but definitely, especially combined with the coconut, meant the pudding had a lot of texture although it was very moist. I don’t know how traditional that is; I just know that I thought it was good. My measurements for the shredded coconut and the sweetened condensed milk are guesstimates; I had about half a can of the condensed milk in the fridge and used all of it, and I just threw in a big handful of the coconut. I didn’t bother, but you could serve this with extra dulce de leche and it would, I’m sure, be delicious.

Prepare your steaming apparatus. Butter a 950 mL bowl which will fit in your steamer.

Sift together the flour, salt, and baking powder, then add the semolina and sugar and softened butter. Cream everything together.

In another bowl – or in a food processor, if you’re lazy like me – mix together the coconut milk, egg, and pureed banana. Stir this mixture into the creamed butter and dry ingredients to make a soft batter. Stir in the shredded coconut.

Pour the sweetened condensed milk into the bottom of the prepared pudding bowl, then spoon the batter on top. Cover the bowl tightly with tinfoil or a tight-fitting lid and place in the steamer. Steam for about 5 hours, then remove the pudding. Allow to rest for 10 minutes or so, then turn it out onto a plate.