Mock Balsamic Vinegar and Jeera Lassi

The aromas coming from the kitchen were incredible. My pre-holiday test-run to try out these dishes was not without its challenges. While enjoying the warm notes of the smoky Provolone wafting from the kitchen as the strata baked, I took time out to defrag from a couple of glitches during preparation.

In the course of preparing dinner, I discovered (1) that my blender’s bearing was shot, leaking some of the swirling yogurt mixture all over the counter top as a metallic gray slurry, having run down through the motor first; (2) this is also the first time our fillet of sole came with its tough gray skin and spiny bones attached. My husband only noticed the topsides while making his selection at the fish market. Problems out of the way and resolved: blender in the recycle bin, fish recipe revised to accommodate two people who are not the least up to spending the next hour removing skin and bones, all ended well. The commingling of aromas kept us in a mood of great anticipation... and we weren't disappointed. Great meal!

Jeera Lassi is a traditional drink in India made by blending dry-roasted cumin seeds, yogurt, water and salt and pepper to taste. Especially with spicy foods, this beverage refreshes your palate between bites. Garnished with mint and roasted cumin.

Christmas Fish is a holiday entree meant to be presented as stuffed, rolled fillets sprinkled liberally with red paprika. Here you see that I spread the stuffing over the top of the sole fillets and baked according to the directions. This worked out quite well; much less work than rolling the fillets around loose stuffing.

Dinner this evening was an infusion of textures and flavors from four recipes taken from both of my Cooking Course Challenge books. The Christmas Fish is found on page136, Shilpa’s Roasted Beets on page 96 and Jeera Lassa on page 207 of the Recipes for the Specific Carbohydrate Diet; Asparagus and Provolone Cheese Strata is found on page 156 of The Gluten-Free Vegetarian Kitchen.

Asparagus and Provolone Cheese Strata can be prepared a day ahead. Chill 3 hours or overnight before baking.

Shilpa's Roasted Beets first marinate in Mock Balsamic Vinegar, combined with garlic, oregano, olive oil and salt and pepper to taste. This is now my favorite way to prepare beets. No boiling or peeling necessary. Delicious served hot or cold.

How to make Mock Balsamic Vinegar:

Ingredients:

3/4 cup red wine vinegar

1 cup red wine

1 tablespoon honey

Directions:

Mix all the ingredients together in a small saucepan. Bring to a rolling boil for 3-5 minutes. Reduce the heat to medium and simmer for 20-25 minutes longer. Let the vinegar cool. Refrigerates well for up to 2 weeks. Yields 1/2 cup.

Because the beets cook for an hour at 400 degrees, the strata for 45 minutes at 325 degrees and the fish for 30 minutes at 375 degrees, I baked the strata first, then increased the temperature, roasting the beets for a half hour, placing the fish on the lower rack to bake for the last 30 minutes without adjusting the temperature. The fish was moist and tender; not overcooked. I kept the strata hot in my warming drawer until the other two dishes were ready to serve.

 

Here's how to make Jeera Lassi:

Ingredients:

• 1/2 teaspoon whole cumin seeds
• 1 cup yogurt
• 3/4 cup water
• Salt and pepper to taste ( I used cayenne)
• Ice, optional
• Mint sprigs and roasted cumin seeds for garnish

Directions:

1. Dry-roast the cumin seeds in a small pan, without oil, over medium heat.
2. Stir seeds until they brown; do not burn.
3. Set a few seeds aside for garnish.
4. In a blender, combine all the ingredients except the ice and mint.
5. Chill or pour into glasses and add ice. 
6. Garnish with mint and cumin seeds.

Serving size: one 10 ounce glass

Enjoy!

"A messy kitchen is a happy kitchen and this kitchen is delirious." Anon