Esalen Cookbook (17 page)

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Authors: Charlie Cascio

BOOK: Esalen Cookbook
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Beat the eggs in a separate bowl and pour into the mix; stir well until blended. Let the mixture set for about 1/2 hour before cooking.
 
Place a small amount of oil in a heavy-bottomed skillet over medium-high heat. Scoop about 1/4 cup of the mixture into the skillet. With two forks, shape the crab cake into a patty, about 2½-inches in diameter and 3/4 inch thick. You can do this by pushing down on the cake with one fork as you push in on the sides of the cake with the other fork. Fry until golden brown on one side, then flip and cook the other side in the same manner.
VEGETARIAN OPTION
 
We offer Ginger-Glazed Tofu Steaks as the vegetarian option at Esalen when we serve the salmon. Cut 1 pound of tofu into 4 steaks. Using a kitchen towel, press as much water out of the tofu as possible without breaking it apart. Prick the tofu with a fork and then marinate using the recipe above. Grill or pan-fry as above with the fish.
 
GINGER-GLAZED SALMON
 
At Esalen, we are fortunate to be near the fishing port of Monterey. Because of this, fresh fish is available year-round. When the Pacific Wild Salmon season opens, we try to serve this fresh wild delicacy once a week. Ginger-Glazed Salmon is a favorite recipe of the longtime Esalen staff. The glaze enhances the natural subtle flavor of the salmon without overpowering it. It actually seals in the exquisite taste that is a hallmark of wild salmon. Bill Schrier brought this recipe to Esalen.
 
Serves 4
1½ pounds salmon fillets, skin on
1 cup tamari soy sauce
1 cup cream sherry
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
3 tablespoons Sucanat (dehydrated cane juice)
or brown sugar
 
Blend all ingredients except salmon in a saucepan and place over medium heat until sugar dissolves; then remove from heat. When the marinade cools, pour over salmon fillets and let the fish marinate for at least 2 hours.
 
At Esalen, we cook this recipe on the grill, but if that isn’t a possibility, you can cook it in a skillet with a small amount of oil over medium-high heat. To cook on the grill, brush the flesh side with marinade and place salmon on the grill flesh side down. Cook for approximately 4 to 5 minutes, and then turn to brown the skin side for about the same amount of time. Brush the skin side with the remaining marinade before turning.
 
The way to know if the salmon is done is to touch it with your fingers. If the fish is done, it will have a firm feeling to the touch; if not it will still feel pulpy or mushy.
 
Ginger-Glazed Salmon
 
VEGETARIAN AND VEGAN VERSION
 
In the vegetarian and vegan version of this curry, the chicken breast is replaced by 1 pound of tofu. Start by getting out the excess moisture from the tofu. Cut the tofu into four 1/2-inch pieces and place on a clean folded kitchen towel. Place another folded towel on top of the tofu and put a plate on top. Take a heavy object and put it on the plate to make a press. Leave for 15 minutes or longer. Take the tofu out of the press and cut into 1-inch cubes. Place 1 tablespoon of oil in the saute pan and saute the tofu along with 1 teaspoon ground cumin until the tofu forms a brownish skin on its sides. Add the tofu to the curry when the cauliflower and zucchini are added.
 
SOUTH INDIAN COCONUT CHICKEN CURRY
 
Raj came to Esalen from Calcutta and worked in the Esalen kitchen as a work scholar. One day he came into my office and asked if he could make a dinner. He had a brother-in-law who was a chef in a posh hotel in Calcutta and he had gotten this recipe from him. I adapted the recipe to our kitchen, and on my next cooking shift we prepared this dish together. It was a delicious curry and many people came into the kitchen raving about how tasty the meal had been.
 
Serves 4 to 6
CURRY PASTE
 
3 tablespoons good quality curry powder
1 tablespoon garam masala
1 tablespoon turmeric powder
2 teaspoons black mustard seed
2 teaspoons paprika
1½ teaspoons cumin
1¼ teaspoons cinnamon
1 teaspoon mustard powder
1 teaspoon nutmeg
1 teaspoon ginger powder
½ teaspoon cayenne pepper (or more if desired)
¼ teaspoon clove powder
¼ teaspoon ground cardamom
2 cups coconut milk (1 14-ounce can)
 
On low heat, dry roast all ingredients except coconut milk in a heavy-bottomed skillet (cast-iron is best). Roast until the bouquet of the spices becomes very strong and their color changes to a deeper hue. Be careful not to burn the spices. Put the spices in an 8-quart saucepan. Whisk in the coconut milk, stirring constantly and blending well with the spices. Simmer over low heat for 3 minutes.
CHICKEN
 
2 teaspoons sea salt, divided
1 pound skinless, boneless chicken breasts
3 tablespoons vegetable oil, divided
2 medium-size yellow onions, chopped into 1-inch dice
1½ cups chicken stock, vegetable stock, or water
2 carrots, cut into 1-inch rounds
1 medium-size yam, chopped into 1-inch dice
¼ pound button mushrooms
1 small head cauliflower
1 medium zucchini, cut into 1-inch rounds
1 tablespoon chopped cilantro
1 cup cashew nuts
 
Lightly salt each side of the chicken breast, and then place on a baking sheet and bake in a preheated oven at 350 degrees F for 10 minutes on each side; this will dry out and par-cook the chicken. Let chicken cool and then chop into 1-inch dice. Set aside.
 
Put 1 tablespoon vegetable oil into the same skillet that you roasted the spices in and saute the onion in the oil over medium-high heat until translucent. Add to the curry paste along with the stock or water. Add 1 more tablespoon of vegetable oil to the skillet and saute the carrots and yams over medium-high heat for about 3 minutes; add the mushrooms and saute until the water has evaporated. Add these cooked vegetables to the curry sauce and raise the heat to medium until the sauce comes to a boil. Then lower the heat to a simmer and cover.
DRIED FRUIT CHUTNEY
 
This chutney can be made with any dried fruit. Experiment with different fruits and find a favorite. The chutney will keep for 2 weeks in the fridge. This recipe uses raisins.
2 cups raisins
3 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper, or more
according to taste
2 tablespoons finely grated fresh
ginger
2 teaspoons minced garlic
1 teaspoon sea salt
2 teaspoons fresh cilantro
 
This recipe is easiest to make in a food processor. It can also be made in a blender or food mill. Add the raisins and lemon juice and process into a smooth paste. Then add the cayenne, ginger, garlic, and salt and blend well. Garnish with chopped cilantro.
 
Pour the remaining 1 tablespoon of oil into the skillet and saute the cauliflower for 3 minutes, and then add the zucchini and cook for another 3 minutes. Set aside.
 
Bring curry back to a boil then reduce to a simmer. Simmer for about 15 minutes and then add the chicken, zucchini, cauliflower, and remaining salt. Simmer for another 30 minutes and then remove from heat and stir in the cilantro.
 
Dry-roast cashews in a heavy-bottomed pan until they start to turn a light brown. Pour curry mixture into serving bowl and sprinkle cashews over the top. In the Esalen dining lodge, this dish is normally served over brown basmati rice along with Cucumber Raita Salad (see page 140) and raisin chutney.
SMOKED SALMON SPANAKOPITA
 
We transformed this classic Greek vegetarian dish to accommodate our guests who crave a little more animal protein in their diets. The smoky, savory flavor of the salmon gives an added layer of taste to the feta cheese and spinach nestled between the crisp layers of the filo dough.
 
Serves 6
1 medium yellow onion, cut into
½-inch dice
2 tablespoons olive oil
2 pounds fresh spinach (or 2 frozen packages),
stemmed and chopped
1½ cups crumbled feta cheese
2 teaspoons minced garlic
½ cup ricotta cheese
2 eggs
1 teaspoon chopped fresh dill
¼ teaspoon cayenne pepper
2 teaspoons sea salt
½ bunch parsley, finely chopped
½ pound filo dough
½ cup melted butter
½ pound smoked salmon (thinly sliced lox)
 
Saute the onion in the olive oil for 4 minutes or until it becomes translucent. Add the spinach and cook, stirring constantly until tender. If you use frozen spinach, defrost and squeeze out excess water before sauteing. Place in colander and drain thoroughly.
 
In a separate mixing bowl, mix the feta, garlic, ricotta, eggs, dill, cayenne, salt, and parsley until well blended. Add the well-drained spinach mixture.
 
Brush the bottom and sides of a 9- x 9-inch baking dish with melted butter. Cut the filo sheets to fit the baking dish. Lay out 1 sheet of filo at the bottom of the dish and brush with melted butter. Repeat this process with 4 additional sheets, brushing each lightly with butter before laying the next layer down. Using a spatula, spread a 1/2-inch layer of the spinach mixture evenly over the dough. Cover this mixture with a thin layer of smoked salmon.
 
Continue this layering process: After every 4 sheets of filo, spread the spinach mixture and then the salmon, and then continue with 4 more layers of filo until you run out of the spinach mixture and salmon. After the final layer has been spread, then continue layering the filo dough until you finish using all the dough. Remember you must brush each layer with butter and brush the top of the final layer.
 
Bake in a preheated oven at 350 degrees F for about 45 minutes or until the top is golden brown. Cut into squares and serve warm.
 
Note: Keep filo dough covered with a damp cloth or plastic wrap so that it does not dry out.
 
SALADS
 
CURRIED CHICKEN SALAD
 
This is an excellent way to use up leftover chicken. The curry powder, cashew nuts, and apple give character to the somewhat bland meat.
 
Serves 4
2 chicken breasts
2 stalks finely chopped celery
⅓ cup finely chopped parsley
2 cups grated apples
¾ cup roasted, chopped cashew nuts
2 tablespoons curry powder
½ cup mayonnaise
½ cup freshly squeezed orange juice
1 teaspoon cumin
1 teaspoon salt
 
Place the chicken breasts in a casserole dish and bake in a preheated oven at 350 degrees F for 30 minutes. Cool and cut into 1/2-inch cubes. Place the chicken in a mixing bowl and add the celery, parsley, apples, and nuts. Toss until blended.
 

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