As a thickened fish stew, chowder is old as the hills. Practically every coastal community has at some point in its history thrown starch and vegetables at the simmering liquor of their fish of choice, adding a splash of dairy if there was a cow on hand. The word itself may track back to 16th century Cornwall, via much older French terms for stewpot. But it’s hard to be sure – chowder is one of those things that has just popped up all over the world, getting codified when we started writing recipes down more stringently.
Cullen Skink is a particular favourite, and you can see something like waterzooi in the history of what’s now pretty much the reference implementation: the New England clam chowder.
Personally, I like to make it with crab meat and sweetcorn, but I do love the smokiness you get in Cullen Skink. So for Veguary, I wondered if you could work up a milder but still silky-satisfying version using smoked tofu.
You basically can.
Continue reading Smoked tofu corn chowder
Veguary. 28 days (29 this year) sans creatureflesh. One truly cringe-inducing portmanteau.
Why? Well, variety and a nagging ecological anxiety for starters. I waft at that in the first post I could find that mentions it, which amazed me by dating back to 2012.
It’s not particularly strict. I give myself some “don’t be a dickhead as a dinner guest” get-out clauses, and I’m certainly not trying anything as rigorous as “Veganuary”. The fun part is getting more innovative in the kitchen.
So this year I did it again. I’ve posted a couple of the recipes, and there are more to follow, but here’s a little overview of how it went.
Continue reading Veguary, a retrospective
Basing a sauce on English mustard always makes me think of Stoppard’s Arcadia. Frankly, I’d recommend seeing it regardless of what you do or do not propose to do with the ground seeds of sinapis alba, but in particular I remember Thomasina’s exhortation:
“When you stir your rice pudding, Septimus, the spoonful of jam spreads itself round making red trails like the picture of a meteor in my astronomical atlas. But if you stir backwards, the jam will not come together again.”
This is an extraordinarily round-about way of saying that you can proper fuck up balance with mustard, and you won’t be able to stir it back out again. Too little and it’s mild heat and boredom. Too much, and it’s an acrid horrorshow, like a mouthful of hops and wasabi.
For all that, I love devilled kidneys. My dad used to make them as a breakfast treat, quick and dirty the way he picked up in the army. He’d thicken with breadcrumbs and dump in a bucket of ketchup. The sauce was pulpy and fiery, perfect for the savoury of the offal.
Veguary precludes that a bit, but here’s a fine brunch of spicy mushrooms.
Continue reading Devilled mushrooms
This was a quick Veguary lunch that got out of hand. The original idea was to start with a pakora recipe, and pack in the flavour of those big, heavy parmesan/anchovy/garlic meatballs from Kitchen Diaries. But the idea drifted a bit, and they came out lighter, more subtle. You get these wonderful little bursts of slightly astringent flavour where the cauliflower sears and the batter’s crispy, too.
Even if they hadn’t shaken out gentle, I’ll wager it would have worked – gram flour is basically magic.
This is a bit of an off the cuff one, and you may want to experiment with it.
Continue reading Cauliflower fritters with sage and parmesan
So, I’m doing “Veguary” again. It’s what it sounds like: a horrifying portmanteau, and 28 days off the meat. It’s great fun, more about shaking up my cooking habits than any kind of health-nut hand-wringing. I am, as a friend put it, “in it for the pies not the piety”.
Accordingly, I like to use Veguary to do two things: explore exciting vegetable flavours, and work up veggie hacks of meat dishes to see what I can get away with. This is the latter.
Peposo is a Tuscan beef stew I first had cooked from Jamie’s Italy years ago by a friend. It’s stuck with me – feisty and warming, and so satisfying. It takes balck pepper, and punches it up to curry levels of spicy impact.
But at its core, it’s a simple stew. You can do it with just wine, beef, pepper, and about four hours. There’s a pretty good recipe here. For the mushroom version, I’ve had to cheat a bit and nudge some flavors around for body.
Continue reading Mushroom peposo
Winter isn’t the most fun, and the foods that get you through it tend to attract words like “hearty”. Big one-pot stews, heaps of potatoes. It’s pretty great. But sometimes you want something with all the warming body, but a bit less of the stodgy heft. Vegetable soups, you’re up.
One of my favourites is the Mexican bean soup from the River Cottage veg book. You can squint at that and just about see the heritage for this I suppose. But it’s been on a little trip via Authentic Mexican, my enthusiasm for sweet corn, and the fact that I really really hate photographing soup.
Seriously, it’s just no fun. Which is probably why this goes in quite so hard on the corn, roasted corn, and peppers. Quite apart from tasting nice, that gives us something to look at, and a nice mix of colours. So yes, it’s both a little sweet and a little focused on corn. It’s like a nursery-tastes remix of a classic pozole soup, I suppose, and it won’t be for everyone. I do like the hot sweet and sour of it, and the bit of bite.
Continue reading Mexican style smoky corn soup
Hot damn, that title’s a mouthful. But what do you do with this one? There’s no meat to be seen and it’s not on a skewer. But it is a big old heap of brassica that really packs that savoury Levantine punch. Saying “shawarma spiced” would be a world of seasonal latte bullshit, so here we are.
It’s a roasted cabbage, it’s a bit like shawarma, and it’s worth your time.
My affection for leafy greens is a matter of some record, so claiming you can make passable kebabs with cabbage (cabbabs?) is well within the understood scope of my nonsense. But I am not shitting you here. It’s got the big earthy savoury to carry the spice, and retains a bit of crunch and body.
Continue reading Shawarma-style roasted spicy cabbage
Fava is a greek dip or appetiser, somewhere between dal and hummus, and two weeks ago I had some at The Olive Grove. I’d forgotten how tasty it was: thick and soft and simple and savoury. So of course I wanted to make some. It’s dead easy, after all – just yellow split peas (not broad beans, ignore the name) boiled with some onion and herbs for flavour. A bit of oil to serve.
Then last week my friend Niall made a rather excellent lentil and squash dip for a party. It was quite rich, a bit sweet, and heavily loaded with smoked paprika.
What a good idea.
Now, I haven’t just nicked it, despite having morals only fractionally more robust than a carrion crow. But if you can cook and you’ve read the intro, you may not actually need a recipe.
Meh. Here’s a fava recipe anyway.
Continue reading Fava with butternut squash
Like a gentler, more subtle Gorgonzola, Dolcelatte is one of those creamy-sharp soft blue cheeses, but with a bit of sweetness that lets it be a flavour enhancer as well as a big main kick.
Still though – lentils with cheese? Yeah, I know, but stay with me on this one. It’s all about the creamy savoury.
There are plenty of dairy-backed lentil dishes, often sausage casseroles or general piggy constructions. In fact, there’s a sensational one in Pork and Sons. But I wanted something that would be a big veggie umami fest, with a sharp hit to go through what can otherwise be a bit of a cloying set of flavours.
You could think of it as a kind of cockeyed dal makhani, but then you could do a lot of things.
Continue reading Dolcelatte lentils with seared cauliflower (or chicken, I guess)
Egg yolk ravioli are rich and creamy and incredibly simple. They’re just what they look like – large, round or square pasta parcels encasing a runny, just-cooked egg yolk, and a little soft cheese. You can add a few flavours (here, pecorino because it’s delicious), but the core idea is to foreground the eggs.
They’re surprisingly easy to make, but not all that quick. I won’t lie to you – this is a horrendous parade of buggering about. It’s fresh pasta, what else would it be? But if you’re careful with the yolks, these are simple, reliable, tasty, and kind of impressive.
Continue reading Egg yolk ravioli (Uova da Raviolo)