Sunday, January 25, 2015

Roasted Carrots with Tahini, Parsley and Pomegranate

I am in a sporadically meeting book club. And my preparation seems to be somewhat sporadic as well. Some months I read the allotted portion long in advance, mulling over themes and reflecting on resonances. And I prepare for the potluck portion as well, thumbing through recipes that may be arguably thematically linked to the subject material (paella for Don Quixote!), or pulling out a dish I've had pinned for months, or leisurely strolling through the market to find the peak-of-the-season produce for inspiration. And then there are the other times.

So yeah, this past meet-up I didn't quite finish reading the book. Well, to be fair, I didn't quite like it (Memoirs of Hadrian is not making any of my top-five lists). So there was that. So, in possibly related news, when it came time for the potluck contribution, I didn't quite rally. In fact, I didn't think about it at all until that morning. And then it was that afternoon. And it was raining. And thus, Iron Pantry Chef rides again!

This game, for those of you not intimately familiar with my kitchen ecolect, is a recurring favorite — subtitled "what can be made for dinner without leaving the house?" The end result is always thrifty, often inventive, and, every now and then, even tasty. And oh, this one was tasty. And although my single, blurry, low-light phone pic doesn't do it justice, it was also beautiful.

This recipe is befitting a last-minute pantry meal — cheap, humble, and composed of the usual suspects knocking around your pantry and crisper (especially if you spend your winter obsessed with pomegranates, and got a bit too eager when tahini was on sale at the grocery overstock store). But despite this on-hand familiarity, the results feel fresh and surprising. The buttery-soft roasted carrots are enlivened by the unexpectedly herb-spiked tahini, and the pomegranate adds a bright pop of sour-sweetness (in addition to just being so very pretty). It's tempting to see the moral of this story as the benefits/rationalization of lack of preparation, but that has bit me in the butt far too many times for me to push for that takeaway. Let's just say it's a damned fine dish, and the fact that it can be easily whipped up on the fly is just gravy.

Roasted Carrots with Tahini, Parsley and Pomegranate

adapted from Blogging Over Thyme
yields one potluck-worthy large salad

~15 carrots, peeled
olive oil
1 teaspoon cumin seeds
1/3 cup tahini paste
1 clove garlic, pressed
juice of 1/2 lemon
1/2 cup chopped cilantro or parsley leaves, plus a handful for garnishing
arils from 1/2 a pomegranate

Preheat the oven to 400° Fahrenheit.

While the oven is preheating, bring a large pot of salted water to a boil. Add the carrots, and boil until tender-firm, ~10 minutes. Drain, and toss on a rimmed baking sheet with a bit of olive oil to coat, and the cumin seeds and a sprinkling of salt. Roast until fully soft and beginning to brown, another half hour or so. Remove and let cool to room temperature.

While the carrots are roasting, prepare the tahini sauce. In a blender, or in a small bowl with a whisk or fork, blend together the tahini, garlic, lemon juice, and a good pinch of salt. It will get a bit pasty. Add water, bit by bit, until it thins out to a thick-yet-pourable consistency. Taste, and add more lemon juice or salt if needed. Stir in fresh herbs. Set aside.

To serve, place the carrots on a platter, and top with a puddle of the tahini (if you don't need all of it, reserve any remaining for your salads or hippie dinners). Top with a tumble parsley or cilantro leaves, and the pomegranate arils, and serve.

Sunday, January 18, 2015

North African Oven Fries

Were we talking about comfort food? Well, the conversation cannot conclude until we mention potatoes. I mean really — who are we kidding here?

Oven-baked fries are something I seem to rediscover every few years. Buttery yellow potatoes, oil and heat and a mess of salt — instant deliciousness. And, you know, vaguely healthier than deep frying. Inspired by a sadly-no-longer-updated Algerian-American blog, I gave these potatoes a bit of a North African spin. They're tossed with a savory dose of cumin and paprika, and then given a bit of harissa for heat (optional, yet delicious). And then, after they roast up into soft, starchy, crisp-edged warmth, they're tossed with a bright hit of lemon juice, fresh herbs, and raw garlic (which gets just barely tempered by the hot potatoes). Pair with a pile of steamed greens, and it's a perfect dinner. Even the day after (apologies for my wan pictures), they make a fine lunch.

And if you're looking to learn a bit more about North Africa, I recently produced a story about the Berber New Year. I had only the most passing knowledge of the Berbers a few weeks ago, but had the good fortune to be able to dig into their history and culture, and how it all wraps up in a NYE blowout. In mid-January. You can listen over at NPR.

North African Oven Fries

adapted from 64 Square Foot Kitchen
serves ~3-4, especially  paired with a nice green vegetable

2 teaspoons sweet paprika
1 teaspoon ground cumin
~3 tablespoons olive oil
2 teaspoons harissa, or your favorite hot sauce (optional)
6 large waxy potatoes (or more smaller ones), scrubbed but not peeled
1/4 cup chopped cilantro
1 tablespoon lemon juice
2 garlic cloves, pressed or minced

Preheat the oven at 400° Fahrenheit.

While the oven is preheating, mix the paprka, cumin, olive oil and harissa together in a large bowl. Peel the potatoes, and slice into wedges or fries, and add them to the bowl. Toss to coat the potato wedges with the oil and seasoning, and a generous sprinkle of salt.

Spread the potatoes on a baking sheet in a single layer, and bake until golden brown and crisp on the outside, about 25-30 minutes (depending upon how thick you've cut them), turning once.

While the potatoes are cooking, place the cilantro, lemon juice, and garlic in a bowl (you can re-use the same bowl you used earlier). When the potatoes are baked, tip them into the bowl, and toss to coat. The hot potatoes will temper the garlic, and everything should smell amazing. Taste, add additional salt or harissa as needed, and serve.