Every culture has its own favorite fried dumpling. This is India’s.  Samosas are typically stuffed with spiced potatoes.  It makes a great snack, and for me, a good breakfast, too.  Especially with a hot cup of sweet chai.

Chef’s tip: You will need to make the dough fresh to make it easier to fold the samosa.  Using a food processor to make the dough makes it really easy.  Some folks use wonton skin or phyllo dough to avoid making the dough.  I think it’s more fool proof when you make it from scratch.  Really.

Cilantro-Mint Chutney:
1 bunch cilantro leaves
1 bunch mint leaves
1 Jalapeno, seeded
1 Tablespoon ginger, peeled, grated
1 Tablespoon tamarind or lime juice
1 Tablespoon shallot, chopped
1/2 cup yogurt
1 teaspoon kosher salt
1 teaspoon sugar
1/4 – 1/2 cup water, enough to blend easily

Dough
4 cups all purpose flour
1 teaspoon salt
6 Tablespoons ghee
3/4 – 1 cup ice water (more or less, enough to make a pliable dough)

Flour for kneading

Spice
1 teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon black mustard seeds
1 teaspoon garam masala
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon tumeric powder
¼ teaspoon cayenne, or to taste
1 teaspoon ajman seeds (or a mixture of thyme and oregano)

Filling
2 Russet potatoes, about 1½ lb
2 Tablespoons ghee
½ small yellow onion, finely chopped
1 teaspoon ginger, grated
½ cup frozen peas, thawed
1 Serrano chile, deseeded, chopped finely
1 teaspoon kosher salt
¼ cup chopped cilantro
1 Tablespoon lemon juice

6 cups canola oil

Making the chutney
1. Place all ingredients in a blender and pulse till smooth.  Set aside.

Preparing the dough:
2. In a food processor, pulse together the flour and salt to mix.  Add the ghee and pulse till breadcrumbs form.  Add water, a little at a time, until the dough comes together as a ball.  Transfer the mixture into a floured surface and knead dough for 5 minutes until it is smooth and elastic. Wrap in plastic wrap and leave to stand for 30 minutes.

Preparing the filling:
3. Boil potatoes in their skin until tender, about 15 minutes. Peel and cut into small cubes.  Let cool slightly.
4. In a saucepan, heat the ghee under low heat, add the cumin and coriander seed and fry for 15 seconds.
5. Add the chopped onion and ginger fry till golden.  Add the remaining spices, peas, Serrano chile, salt and potatoes.  Remove from heat, and stir in the chopped cilantro and lemon juice.  Mix well.  Let cool.

Assembly:

6. On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles).
7. Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet.

Frying the samosas:
8. Heat the oil 350F.  Deep fry the samosas until golden brown.  Drain on a wire rack placed over a baking sheet.
9. Serve with chutney.

Serves: 32 pieces

Tags: Indian, street foods, Vegetarian.

I just can’t get enough of the dry-farmed Early Girl tomatoes.  You can have it in a classic Caprese or top it on top of a good slice of crostini to make a light dinner.

Chef’s tip: To chiffonade basil, stack the leaves.  Roll tightly into a compact cylinder.  Using a sharp knife, slice thinly horizontally across the roll.  Fluff up the basil.

1 loaf sour battard, cut into 8 thick slices
The best EVOO you have
2 cloves garlic

2 lbs Early Girl tomatoes, preferably from Two Dog Farm
Your favorite sea salt
1 lb Goia burrata
16 basil leaves, chiffonade
Freshly ground black pepper

To make the crostini:
1.  Slice bread into 3/8 inch thick pieces. Place bread slices on a sheet pan, brush one side with olive oil.
2.  Bake in a 375F oven for 7-10 minutes until golden brown. Immediately rub with a piece of garlic.
To make the caprese salad:
3.  Squeeze tomatoes of excess juice.  Cut into small dice.
4. Toss with salt and some extra virgin olive oil.
Assembling:
5. Spoon tomatoes over the crostini.  Sprinkle on basil.  Top with a generous portion of burrata.
6. Finish with more olive oil, salt and pepper.

Serves: 4

Tags: finger foods, Vegetarian.

Nothing beats a classic mac and cheese.  I like to use Gruyere for its nutty flavor, but you can use any good melting cheese like a sharp cheddar or for a milder flavor, to wean your child from Kraft’s box mac ‘n cheese, a Monterey Jack.

Chef’s tip: The key to making a bechamel sauce is making a good roux, followed by tempering the milk into the roux.  Heating the milk and adding it a little at a time will ensure a smooth sauce.

Mac and Cheese:

1 lb macaroni or pasta shape of choice
1 Tablespoon butter

4 cups whole milk (for richer flavor, use half & half or heavy cream)
6 Tablespoons (1 1/2 stick) unsalted butter
6 Tablespoons all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon freshly grated nutmeg

4 cups (12 ounces) Gruyere or a sharp cheddar cheese, shredded
Some butter to grease a 13X9X2 baking dish or 8  1 large ramekins
1 cup coarse, good quality breadcrumbs
1/2 cup Parmigiano-Reggiano cheese, finely grated

Preheat the oven 350°F
1. Preparing the pasta:  Bring a large pot of water to boil.  Add 1 Tablespoon kosher salt.  Add macaroni and cook at a rolling boil until al dente, about 6 minutes. Drain and toss with 1 Tablespoon of butter.
Preparing the sauce:
2. Bring milk/ cream to just about simmer or when steam begins to form.  Set aside.
3. Make a roux:  In a heavy saucepan, melt 6 Tablespoons butter over medium heat.  Do not brown the butter.  Remove from heat, sprinkle in flour and stir with a whisk or a wooden spoon then return to medium heat, while stirring continuously for 3 minutes. Remove from heat.
4. Make a bechamel sauce: Add the hot milk to the flour mixture, in small batches and whisk well.  Add salt, pepper, paprika and nutmeg.  Return the pan to medium heat and cook, whisking constantly until the sauce thickens and smooth, about 5 minutes.
Assembling the mac and cheese:
5.  Add macaroni to the sauce, add half the shredded cheese mixture and toss well to coat.
6. Butter a oven-proof baking dish or ramekins.  Pour the pasta mixture into the baking dish.  Distribute remaining shredded cheese on top, followed by the breadcrumbs and Parmigiano-Reggiano.
7. Bake at 350° for 20-25 minutes or until bubbly.  Remove from oven.
8. Place the dish under the broiler, 4 inches from the heat, for 2 minutes, or until top is golden brown and bubbly.

Serves 8.

Tags: Californian, Pasta, Vegetarian.