Split Belly (Karniyarik) — or — The Imam Fainted a Second Time When He Had a Mouthful of Meat

0
10237637-391f-406e-865f-da239fe55a04.jpeg

No, it’s NOT just stuffed eggplant! Well, maybe.

First and foremost, this is a recipe — well, actually a roadmap — for stuffed aubergine (a/k/a eggplant), loosely adapted from a Turkish recipe for karniyarik, which I have read translates literally to “split bellies.” I don’t speak Turkish, and I’m guessing you don’t either, so we’ll just have to rely on the experts.

Karniyarik is a meat-enhanced dish, apparently loosely based on a vegetarian version of stuffed aubergine known as Imam Bayildi (literally, “the imam fainted”). Some stories would have it that he fainted because it was so delicious, and I will take that at face value, because stuffed aubergine is indeed swoonworthy.

Those of you who follow the blog will know it’s not uncommon for me to plunge headlong down the rabbit hole of a recipe’s provenance and expression; this one was no different. I viewed no fewer than a dozen recipes, and found no definitive formula, nor did I discover its origin. I don’t consider the investigatory time wasted, though, because I discovered several variants on the recipe that may find their way into my oven sometime in the future. I have to hand big props to Chef John at foodwishes.blogspot.com, whose video popped up in my YouTube feed and started me down this road to begin with.

Typically, the meat in this recipe is ground, generally beef or lamb. As it happened, I had excess smoked pork shoulder hanging about in the fridge, so that was my meat of choice. The balance of my ingredients hew fairly closely to the harmonized medium of the canon: tomato paste, onion, garlic, cumin, peppers, etc. Some versions include cheese in the filling, but I wasn’t feeling it (although I might in future). Many would have you serve this over (or with) rice or orzo. Fine, but not strictly necessary.

f45b12ec-33a4-4ef3-933b-817b836e0729

The semi-peeling keeps them from bursting, and gives you a flat surface they can sit on.

INGREDIENTS
2 similarly-sized aubergines (a/k/a eggplant)
.75 lb / .33 kg roasted pork shoulder, shredded
6 mini red bell peppers, diced
1/2 large or 1 small onion, diced
2 cloves garlic, minced
1 can (7 oz. / 198 g) diced roasted green chilies (with juice)
1 tbsp / 7 g cumin powder
1 tsp / 2.5 g ground cinnamon
2 tbsp / 15 g tomato paste
2 tbsp / 15 g Darrell & Nil’s Turkish Spice Blend*
salt and black pepper to taste
2 tbsp / 30 ml olive oil
1 cup / 250 ml chicken stock

*This is a custom spice blend made by some friends. It’s made from paprika, black pepper, cumin, coriander, allspice, cassia, sumac, oregano, Maras chile, clove, cardamom, and nutmeg. Maybe I can get them to cough up the actual recipe, but if not, make sure you include the sumac and Maras chile, which really push the blend toward Istanbul

 

8dd089f7-8330-4b8c-b4f7-ad9595e31b01

Stuff for the stuffing.

 

DIRECTIONS
Wash the aubergines, peel four equally spaced strips and set aside. The peel allows them to sit flat in the casserole dish or roasting tin.
Preheat oven to 400°F / 205°C.
Drizzle a little olive oil into a casserole dish or small roasting pan sufficient to hold the two aubergines, then pop the veggies into the dish and pop the dish into the oven.
You’ll want to roast the aubergines for 45 minutes to an hour, depending on their size. You don’t want them cooked all the way, because you will be stuffing them. When you take them out of the oven, they should still be fairly firm and holding their shape.

During that time, you can prepare your filling.
Warm a frying pan over a medium heat, and put in the cumin, cinnamon, spice blend, and black pepper; toast the spices for 1-2 minutes, just to bring out a little more flavour. The add the salt, onion, green chilies, and bell peppers; cook for 5-8 minutes, or until the bell peppers are softened and the onions are translucent. You don’t need to brown them, but don’t freak out if they take on a little colour or if they’re still slightly firm. Remember, they have more time to cook when you stuff the aubergine.
Add the garlic and tomato paste, and cook for a couple of minutes more, just to take the rough edges off the garlic. Then remove the pan from the heat and set aside until it’s time to stuff the aubergines.

7d973c03-e5db-4565-b288-4929f98bdf50

Fit to be stuffed.

When the aubergines are partially cooked, but still firm(-ish), take them out of the oven and allow them to cool sufficiently that you can stuff them without burning your fingers. Take a knife and “split their bellies” (vertically of course), then spoon in a generous amount of filling. Don’t pack it in too much, though, or the aubergines will split during their second oven sojourn. Pour the chicken stock into the pan (but not over the aubergines), so they don’t burn. You can also use the resulting sauce to spoon over the finished dish, although in my case most of the liquid had evaporated.

Return the stuffed aubergines to the oven for 30-35 minutes, or until a knife can pierce their flesh without resistance. Allow them to cool for about 10 minutes, because they are molten lava hot straight from the furnace. Plate, spoon over some of the drippings, and serve. [Although inauthentic, cheese, sour cream, or crème fraîche could be used as toppings. You could also sprinkle some fresh chopped parsley on top for colour. ]

This is scalable, depending on the number of diners, and is quite mutable while still staying within the parameters of karniyarik. Find the ingredients that exist in your pantry and/or suit your palate, pour yourself a glass of raki for a job well done, and offer a hearty şerefe to your dining companions.

 

 

 

Soupe de la Semaine: Vegetable & Rice Soup [Instant Pot® recipe] [Vegan optional]

0

Please, anything but this.

This soup was borne out of a need to use up a bunch of celery before it went south. [Seems like I make a lot of “necessity” soups.] Being an enterprising lad, I Googled “celery soup,” and got about 1.83 bazillion recipes for Cream of Celery Soup. I don’t want to demean the good folks whose soup provided Andy Warhol such a rich vein to mine for his art, but the cream of celery soup of my youth was possibly the worst-period-soup-period-ever. It was always the last can in the cupboard, and was only ever served out of dire necessity. To be fair, I think the only reason my mom kept any in the first place was so that it could be used as a sauce for some sort of ’60s casserole that has mercifully and permanently gone out of fashion. Fortunately, my Google Fu skills are strong, and I eventually landed on what appeared to be a terrific recipe by Martha Rose Shulman of the NY Times. It was modified to fit my ingredients, but it’s fairly faithful to the original.

Stop me if I’m sounding like a broken record here, but if there are two things I could ever want you to take away from this blog, they are these:

    1) You can do this. Goodness knows, I’m no chef. But I can make a tasty meal; that’s all anyone ever asks from an amateur.
    2) A recipe is a roadmap. There’s always more than one route to your destination. And, failing that, there are always other destinations.

Perhaps the two most delightful aspects to this recipe are 1) you don’t have to pre-cook the rice (a few minutes at pressure in the Instant Pot® does the job); and 2) you can make it vegan simply by removing the Parmesan cheese. If you can operate a knife, a spoon, a can opener, and a measuring cup, you can make this. You don’t even really need an Instant Pot®. It just will take longer on the stove (probably about 45 minutes to an hour of simmering, depending on how quickly your rice cooks up).

Doesn’t that look like a bowl full of healthy goodness? And we haven’t even added the tomatoes or the stock yet.

Vegetable & Rice Soup
Makes approximately 16 cups / 4 liters

INGREDIENTS
6 celery stalks / 400 g, diced
1/2 red cabbage / 400 g, shredded
1 medium onion, chopped
1 medium carrot, diced
1 bell pepper, de-seeded and diced (I used 6 mini peppers instead)
6 garlic cloves, minced
Salt (preferably kosher) and pepper (preferably ground white) to taste
1 cup / 180 g uncooked rice (I used brown basmati)
3 tbsp. / 45 ml extra virgin olive oil (spring for some good oil!)
1 28-ounce / 794 g can chopped tomatoes, with liquid
1 1/2 quarts / 1.5 liters water or vegetable stock (Better Than Bouillon enhanced my stock)
2 tbsp. / 50 g tomato paste
1 teaspoon / 4 g dried thyme
2 tbsp. / 3 g dried parsley flakes (or 1 tbsp. / 4 g fresh parsley)
A small (50 g / 1.75 oz.) Parmesan rind
Celery leaves for garnish (optional)
Freshly grated Parmesan cheese for serving (optional)

DIRECTIONS
Chop up celery, cabbage, onion, carrot, bell pepper, and garlic cloves; place in Instant Pot® container. Sprinkle salt and pepper over vegetables and stir. Add olive oil and uncooked rice to container. Set Instant Pot® to “Sauté” and sweat vegetables, stirring occasionally, for about 10-15 minutes, until they soften a bit. Add chopped tomatoes, vegetable stock, tomato paste, thyme, parsley, and Parmesan rind (if desired — omit for vegan version). Mix briefly with spoon or spatula. Turn Instant Pot® to “Keep Warm / Cancel,” which will end the sauté function.

Place lid on Instant Pot®, making sure vent is turned toward “Sealing” rather than “Venting.” Press “Soup” button, making sure pressure is on “High.” Set timer for 16 minutes. Go answer some email or vacuum your front room.

When timer goes off, allow Instant Pot® to decompress naturally, or at least for 10 minutes, before carefully switching vent from “Sealing” to “Venting.” Remove lid, and adjust spices as necessary (soup will be hot). Ladle directly into bowls or mugs and garnish with celery leaves and/or grated Parmesan (omit latter for vegan version).

To borrow a phrase, “Mmmm-mmmm good.”

Soupe de la Semaine: Roasted Pepper Soup with Cilantro Cream

0

p1050126

My pal Beth, herself no slouch around the kitchen, dropped a UXB (UneXpected Book) into our mailbox earlier this week: Cook’s Illustrated All-Time Best Soups. It boasted a number of recipes that will serve as inspiration during soup season — which is all year, of course, but especially in the winter. I had my eyes set on a celeriac, fennel, and apple chowder for the opening salvo, but the bride had other ideas, and she wins.

Over the course of due diligence (I almost never cook a recipe without scanning the Interwebs to see if someone has concocted a more interesting version), I came across the Cookie + Kate blog, in which she lays out several entertaining reasons for not making this soup. Long story short, it’s not particularly cheap to make (unless you grow your own peppers), and the pepper roasting process is both time-consuming and a wee bit tedious. That said, just like her, I concluded that this soup is so tasty that any quibbles about prep were overcome mere nanoseconds after the intersection of tongue and spoon. [All the original recipes I consulted to arrive at this one called for red bell peppers, but the local supermercado‘s red peppers looked a little sketchy, so I made it with orange ones instead. I presume yellow bell peppers, or a mix of all three, would work equally well.]

For those of you who are interested, the recipe is easily vegan-adaptable (see notes below); while the half and half is a tasty touch, I tasted the puréed soup prior to its addition, and I could easily have stopped there, ingredient-wise. Recipe yields 4-6 large servings.

INGREDIENTS

Cilantro Cream

    3/4 cup / 170g sour cream (or soy yogurt for vegan version)
    2 tablespoons / 30ml half and half (or cashew cream for vegan version)
    2 tablespoons / 5.3g fresh minced cilantro leaves
    zest of 1 lime, plus juice from half of that lime (approximately 2 tablespoons / 30ml)

Soup

    8 red (or orange, or yellow) bell peppers, roasted, skins removed, and chopped
    1 tablespoon / 15ml olive oil (I used basil-infused EVOO) (double if making tortilla strips)
    2 medium garlic cloves, minced
    1 medium red onion, chopped
    1 teaspoon / 2.5g ground cumin
    1 teaspoon / 2.5g smoked paprika (I prefer Spanish pimentón de la Vera, and I used picante/hot rather than dulce/sweet)
    3 tablespoons / 50g tomato paste (or 8 oz. / 227g tomato sauce)
    1 tablespoon / 10g potato starch
    4-6 cups / 950ml-1.4l vegetable broth; start with smaller amount, adjusting for consistency as desired
    2 bay leaves
    1/2 cup /120ml half and half (or 100ml cashew cream + 20ml coconut oil for vegan version)
    2 tablespoons / 30ml dry sherry
    2 tablespoons / 5.3g minced fresh cilantro
    salt and pepper, to taste

Garnish (optional)

    3 corn tortillas, sliced into thin, 2-inch long strips, fried in oil until crispy

INSTRUCTIONS

For the Cilantro Cream:
Whisk all the ingredients together in a small bowl. Cover with plastic and refrigerate until serving.

For the Crispy Tortilla Strips:
Cut tortillas into strips about 2″ (5cm) long and 1/4″ (2/3cm) wide. Warm 1 tablespoon / 15ml olive oil in a large sauté pan over medium heat. Add tortilla strips and salt. Stir to coat the strips with the oil, and fry until both sides are golden and crispy, about 3 to 5 minutes. Transfer to a plate lined with a paper towel to cool. NOTE: If you are making the vegan version, be sure no lard was used in the tortilla manufacture! Corn tortillas are gluten-free, if you are concerned about that.

Peppers pre-peeling.

Peppers pre-peeling.


Post-peeling pepper perfection.

Post-peeling pepper perfection.

For the Soup:
Roast the peppers: Spread peppers on an aluminum foil lined cookie sheet, skin side up, in a single layer (you may need to repeat this step several times to roast all your peppers). Place cookie sheet about 3″ below broiler element. Roast until peppers are blackened across the top, around 10 minutes.

Transfer roasted peppers to a medium-sized bowl and cover with plastic wrap, allowing them to steam for 15 minutes. Using your fingers, peel off the charred top layer of skin and discard. Take peeled pepper slices and give them a rough chop (they will be puréed later, so no need to be fussy about it).

Cook the soup: In a 3½ quart or larger Dutch oven or heavy-bottomed pot, warm olive oil and minced garlic on fairly low heat. Sauté, stirring occasionally, until the garlic gets a little foamy and sticky, about 6-7 minutes. Increase heat to medium, add onions and sauté until softened and turning translucent, about 5 to 8 minutes. Add the cumin and smoked paprika/pimentón de la Vera and cook for about 30 seconds to release aromas. Add the potato starch (or flour) and cook for one minute, stirring constantly. Add the tomato paste (or sauce) and gradually whisk in the stock, stirring to prevent lumps. Add the peeled red/orange/yellow peppers and stir. Bring the soup to a gentle boil, then reduce heat to maintain a simmer and cook for 15 minutes, stirring occasionally.

Once your soup is done cooking, remove it from heat and allow it to cool for 5 minutes.

Blend the soup: Transfer soup to a blender or Vita-Mix (do NOT fill it over halfway, unless you wish to decorate your walls and person with hot soup); drape a kitchen towel over the blender (so the escaping steam doesn’t build up or burn your hands) and process in batches. Transfer puréed soup to another pot and continue until all of the soup is blended. Alternatively, use an immersion blender to blend the soup in the pot. Blend until the mixture is smooth and creamy. If soup is too thick, add vegetable stock to achieve desired consistency.

Transfer soup back to cooking pot and rewarm gently on the stove; add the half & half (or vegan substitute), dry sherry, and chopped cilantro. Divide soup into individual bowls, and drizzle in cilantro cream. Top with crispy tortilla strips (optional) and serve.