Honey Maple Pecan Tart

Makes one 9-inch round or long rectangular 3×14-inch tart, 10 to 12 servings

For the crust:
½ cup (1 stick) unsalted butter, at room temperature
¼ cup sugar
1 large egg yolk
1 ½ cups all-purpose flour
1/8 tsp salt

For the filling:
1/3 cup honey
1/3 cup maple syrup
1/3 cup (packed) golden brown sugar
1/8 tsp salt
¼ cup whipping cream
3 tbsp unsalted butter
½ tsp vanilla extract
1 2/3 cups toasted and coarsely chopped pecans (I used 1 cup pecans, 2/3 cup walnuts)

Make the crust:
Preheat the oven to 350 F. Butter a 9-inch round or long rectangular 3×14-inch tart pan.
Using an electric mixer, beat the butter, sugar, and egg yolk in a bowl just until blended. Add the flour and salt, beat until moist clumps form. Press the dough into the bottom and up the sides of the pan. Put the tart pan on a baking sheet. Bake until the crust is golden, about 20 minutes. Cool in the pan on a rack. Maintain the oven temperature.

Make the filling:
Combine the maple syrup, honey, brown sugar, cream, and salt in a medium saucepan. Bring to a boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, stir in the vanilla, then nuts.
Pour the filling into the cooled crust. Bake until the filling is bubbling in the center, about 15 minutes. Cool the tart in the pan on a rack. Unmold. Chill for 2 hours before cutting. The tart can be made 3 days ahead. Keep covered in the refrigerator.

Vegetable pilaf

From Sangita Desai

Ingredients

1 cup basmati rice
2 ½ to 3 cups water
4 tablespoons oil or ghee (clarified butter) – Sangita says you can use as little or much as you’d like
1 teaspoon cumin seeds
2 bay leaves
½ cinnamon stick
2 whole cloves
1 black cardamom pod
1 ½ teaspoon salt (I thought 1 teaspoon was better)
1 cup of mixed vegetables (frozen or fresh)
1 medium onion, sliced
1 medium potato, sliced
½ teaspoon minced garlic
½ teaspoon minced fresh ginger
1 ½ teaspoon chopped green chilies
2 teaspoons chopped cilantro for garnish
pinch garam masala and chili powder (optional)

Method

1. Soak rice in water for 30 minutes. Drain and keep it aside.
2. Fry onion and potato until golden brown. Keep aside.
3. In a nonstick pan, heat oil on medium heat.
4. Add cumin seeds and all the whole spices and stir until they start sputtering.
5. Add ginger and garlic and green chilies and stir for a minute.
6. Add the veggies and mix well for some time.
7. Add the rice. Mix well and continue to stir for some time.
8. Add water and salt, mix well.
9. Cover the pan and let cook until rice gets tender. (15-20 minutes)
10. Garnish with fried onion, potato and cilantro.
11. Serve with any vegetable curry, buttermilk, or itself.

Tip

1. You can also add a couple of finely chopped tomatoes to add extra zest to the dish.
2. You can also add beans, raisins, and dry nuts like cashews, almonds, etc.

Chole (chickpea curry)

Also known as Chana Masala
From Sangita Desai

Ingredients

16 ounce can chick peas (garbanzo beans)
1 tablespoon oil
1 medium onion, chopped
1 large tomato, crushed
1 teaspoon garlic, minced or crushed
1 teaspoon fresh ginger, minced or grated
1 hot pepper (seeds included for extra heat)
2 tablespoons coriander powder
½ teaspoon turmeric
½ teaspoon red chili powder
¼ teaspoon garam masala
1 teaspoon chole masala powder (MDH brand Chana spice mixture)
kosher salt, to taste
1 cup water
2 teaspoons fresh cilantro, for garnish


Method

1. Drain the water out of the chickpeas. Rinse well and let drain.
2. Heat oil in a heavy saucepan.
3. Add cumin seeds and heat until they crack.
4. Add tomato, onion, pepper and other spices. Cook for 5-7 minutes on medium heat.
5. The mixture will start leaving the oil. Add chickpeas.
6. Add water, cover the pan and let cook for about 15-20 minutes on medium heat.
7. Add cilantro and cook for a minute or 2.
8. Serve hot with Indian bread or rice.

Pancho Enchiladas

This is an adaption to the enchilada dish served by Canyon Cafe. I substituted veggies for the chicken.

***ENCHILADAS***
2 cups cooked black beans
1 large or two small zucchinis, cubed
1 large red pepper, diced
6 tablespoons thinly sliced green onions
8 ounces shredded monterey jack cheese
8 flour tortillas (6- or 8-inch)
***THREE-PEPPER CREAM SAUCE***
1/2 teaspoon vegetable oil
1/3 cup diced yellow onion
2 3/4 cups heavy whipping cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground red cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard, PLUS
1 teaspoon Dijon mustard
2 teaspoons cornstarch, mixed with
1 1/2 tablespoon cold water

PREPARATION:

To prepare enchiladas: Heat oven to 350 degrees F. Grease a 9x13 inch baking pan.

In a large bowl, mix together black beans, zucchini, red peppers, green onions and cheese. place about 1/2 cup of the mixture on each tortilla. Roll up tortillas; place in the baking dish. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)

Pour about 1-1/2 cups sauce over enchiladas; bake 30 minutes or until heated through.

For Sauce: Place a large, heavy saucepan over medium-high heat. When pan is hot, add oil and onion; saute until tender. Meanwhile, pour cream into a small bowl. Add red pepper flakes, cayenne, black pepper and mustard; mix well.

When onion is tender, add cream mixture to pan. Bring to a simmer; cook about 3 minutes, stirring frequently. Dissolve cornstarch in water; stir mixture into simmering cream sauce. Return sauce to a light simmer, then remove from heat.