Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [27]
If meat weren’t so convenient to buy and prepare, we would likely eat much less of it. Roasting a whole chicken takes a little planning, as you’ll need to be around for at least the hour it takes to cook. But you’ll end up with plenty of food to work with, and you can even make your own soup stock to use in meals for the rest of the week. The act of roasting a whole bird is an event worthy of gathering people together. They will appreciate the food much more than a quick chicken dinner tossed on the stove. What’s more, the quality and flavor will be far superior.
Persian Stuffed Dumpling Squash with Rose Petals
Persian Stuffed Dumpling Squash with Rose Petals
This dish features aromatic ingredients used in Persian cuisine; barberries and tart cherries are both sweet and sour, the defining flavors of Persian foods. Find these ingredients at the ethnic food sellers listed in the Resources section, or substitute more dried apricots for the barberries and dried cranberries for the cherries. The dried rose petals give this dish its distinct floral taste and stunning appearance. Find them at gourmet and Middle Eastern food stores, or dry your own on a screen. Serve with Green Rice and Cucumber Yogurt.
Serves 6
6 sweet dumpling squash (or substitute acorn squash, or use bell peppers instead)
⅓ cup olive oil
Salt and freshly ground black pepper
1 large yellow onion, diced
2 cloves garlic, minced
1 cup cooked basmati rice or barley
1 cup walnuts, finely chopped
¼ cup barberries
½ cup dried, pitted tart cherries, coarsely chopped
¼ cup dried apricots, minced
3 tablespoons dried rose petals, plus more for garnish
¾ cup freshly squeezed orange juice
1 teaspoon saffron dissolved in 2 tablespoons hot water
Preheat the oven to 425°F.
Neatly slice off the top of each squash and set it aside. Check the bottoms to see if they’re level. If not, slice off enough so that they will stand steadily. Scoop out the seeds and place the squash in an oiled baking dish. Rub them inside and out with olive oil until well coated, and season with salt and pepper.
Heat a skillet over medium heat and add 4 tablespoons of the olive oil, followed by the onion and sauté until lightly browned. Add the garlic, rice, walnuts, barberries, cherries, apricots, and rose petals. Stir well and continue cooking for 5 minutes, adding a little water if the mixture is dry. Taste and season with salt and pepper.
Fill each squash with stuffing and replace the tops. Whisk together the orange juice, saffron water, and the remaining oil and pour over the squash. Cover tightly with a dish lid and bake for 25 minutes, basting occasionally with the juice. Uncover, baste, and bake until the squash is golden and tender, about 5 minutes more.
To serve, transfer the squash to a platter and pour the liquid from the baking dish on top. Garnish with rose petals.
Charred Eggplant and Polenta Torta
I love the smoky flavor of eggplants charred on the stovetop. A “quick and dirty” technique used in restaurants, cooking eggplants on an open flame gets a little messy, but it’s fast. This savory pie is made with traditional Italian ingredients and brightened with fresh herbs. Slice it into wedges and serve as a main course, or cut it into small squares for an appetizer. Serve with a simple green salad and fresh bread.
Serves 4
1 medium-sized globe eggplant
2 tablespoons olive oil, plus extra
Salt and freshly ground black pepper
¾ cup instant polenta
2 tomatoes, diced
3 cloves garlic, minced
½ cup vegetable stock
2 tablespoons fresh thyme leaves
2 cups firmly packed fresh spinach leaves, coarsely chopped
1 cup firmly packed fresh basil leaves, torn
4 ounces fontina cheese, coarsely shaved
Turn a gas burner on high and use tongs to place the eggplant directly on the burner. Char the eggplant, turning it once every minute or so, until it is evenly charred, black, and tender, about 6 minutes. Remove from the flame and let