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Homemade samosas — tasty when baked, but much tastier fried!
The culinary theme of this weekend appears to have been homemade dough (though surprisingly, it didn’t involve bread or pizza).
On Saturday, we made some delicious fresh fettucine, w/ brown butter, sage, and butternut squash, while watching the first four episodes of HBO’s Rome with Jasen.
Sunday, Liz made one of her famous apple pies (I promise to share my brother-in-law’s recipe someday, but it’s two pages long, single-spaced, and I haven’t yet had the inclination to type it into a blog post), and we made some delicious potato and pea samosas.
Potato-and-Pea SamosasAdapted From Mark Bittman’s “The Best Recipes in the World" (which is one of our go-to cookbooks, and a great present for any culinarian on your holiday gift list).
- 2 cups flour, plus more as needed
- Salt and black pepper to taste
- 2 tablespoons cold butter
- 2 tablespoons yogurt
- 2 large baking potatoes (russets work well), peeled and roughly chopped
- 1-2 stemmed, seeded and minced jalapeno (or hot red pepper flakes to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 cup thawed frozen or fresh green peas
Neutral oil for frying, if using
Bittman’s Steps (via Flour Grrrrl)
- Combine the flour with a large pinch of salt, the butter and 2 tbsp of the yogurt in a food processor; turn on the machine and, a few seconds later, add about 1/2 cup water. Let the machine run, adding a little more water if necessary, until a dough ball forms. Knead the dough for a moment by hand, adding a little more flour if necessary, and wrap it in plastic.
- Put the potatoes in a pot and add salted water to cover. Bring to a boil and cook until quite soft, 10 to 20 minutes; drain and mash with the spices, the remaining 2 tablespoons yogurt and jalapeno. Cook the peas briefly in boiling salted water (feel free to use the water from the potatoes). Add cooked peas to potato mixture. Taste and adjust seasoning.
- (You can prepare both the dough and filling a day or so ahead. Refrigerate until ready to use.).
- Sprinkle a work surface with flour and divide the dough into quarters. Cover three of the pieces and divide the fourth into six pieces. Roll each piece into a round ball and roll each ball out into a 3-inch diameter circle. When you have rolled out the first six, put about 1 tablespoon of the filling in the center of each. Brush the rim of each with a little water, fold over and seal well. Keep covered with plastic wrap while you finish with the remaining dough.
- Preheat the oven to 350 degrees or put at least 3 inches of oil in a saucepan or other deep vessel, turn heat to medium-high and heat the oil to about 350 degrees.
- If you’re baking put the samosas on a nonstick or lightly greased baking sheet and baking until golden, about 30 minutes.
- If you’re frying, cook as many as will fit without crowding in the hot oil until lightly browned, about three minutes, turning once or twice. Drain on paper towels and serve hot.
We baked yesterday’s version, since we were traveling across the city for a pot-luck, and they were very tasty, served with a tamarind sauce that I whipped up (equal parts tamarind paste, warm water, and brown sugar, then adjust to taste), and a cucumber mint raita.
They tasted good when baked, but for the full experience—and decadence—it’s totally worth it to fry them, as we did for our supper club a few weeks back. (The front pot below has samosas frying, while the back is warming our favorite spicy lentil soup).