Still cooking with Pomegranates

spinach salad with quinoa, feta, almonds, and pomegranate seeds

I can't seem to stop buying pomegranates.  Aren't they beautiful?  Last week, I made several batches of pomegranate molasses (a common ingredient in dishes from the middle east, but difficult to find here in Fort Wayne) and it turned out pretty good.  Today, I used the pomegranate molasses to make a tangy dressing for this spinach salad.  I also added a few tablespoons to a spread I made using eggplant.

eggplant dip with cilantro and pomegranate seeds

Have you ever eaten pomegranate seeds?  Some people do not like the crunch of the seed and are annoyed by their very presence in a dish.  They can be a bit of a surprise.  But the sweet, juicy burst of flavor from the surrounding flesh is worth the annoyance!  My daughter shared a funny story with me today.  She said her housemate recently told her about a friend who can't stand to eat pomegranate seeds because of all the work involved in removing the tiny seed from the ruby-red jewels.  Can you imagine trying to eat the juicy red part while leaving the itsy bitsy seed behind?

I think the salad looks very Christmas-y, with the bright green spinach leaves, the glistening red pomegranate seeds, and the snow white feta.  I also tossed in some black quinoa, toasted almond slices, and slivered red onions.

Here's how I made my dressing;

Ingredients:
2 T pomegranate molasses
1 T fresh squeezed lemon juice
6 T extra virgin olive oil
1 t madras curry powder

Method
Measure all ingredients into a small jar.  Put the lid on and shake it up!

MERRY CHRISTMAS!!!

Cooking with Pomegranates

Lentil kofte with Pomegranate and cilantro salad

I suppose they've been selling pomegranates in my neighborhood stores for quite some time, but I just never paid them much attention.  They seemed like too much work.  But while reading the book Traveling with Pomegranates by Sue Monk Kidd and her daughter, Ann Kidd Taylor, I became enamored with this enchanting fruit and began reading more about them, their history and significance in the ancient world right up to the present time. I'm embarrassed that it has taken me so long to appreciate their importance and their charming contribution to the world of culinary delights!

The pomegranate has a rich history, stretching all the way back into the ancient world, that is heavy with tradition and superstition.  The leathery globe filled with ruby-red seeds is believed to have originated in Persia and is mentioned in many sacred texts.  It plays a significant role in mythology and in many of the world's religions. 

As I began experimenting with recipes that call for pomegranates, I became very excited about a recipe I found in 660 Curries (a book I've mentioned several times before.)  The recipe was simple to make but involved a lot of steps in order to prepare all the different elements.

Layers of spicy potato, tart date sauce, hot chili sauce, pomegranate seeds and peanuts on flatbread

The original recipe called for all the various elements to be sandwiched between two toasted bun halves, but I thought it sounded way to pretty to cover up with a sandwich bun, so I layered everything on a square of flatbread.  It turned out delicious, with each mouthful delivering a spicy, salty, sweet, tart, soft and crunchy dance.  I decided it's way too involved to post here but if you want to give it a try, it's the recipe for spiced potato and pomegranate sandwiches on page 105.

Today, I made a much simpler recipe that I found in a book called Purple Citrus & Sweet Perfume, a collection of recipes from the eastern Mediterranean.  This recipe for red lentil kofte with pomegranate and cilantro salad was very tasty and quick to make!

Pomegranate seeds and lemon come together in a bright tasting salad

Ingredients for the kofte:
2 T olive oil
1 large red onion, finely chopped
1 T cumin
1 T Za'atar
1 t sweet paprika
1/2 c red lentils (toor dal)
1 T Pomegranate molasses
2/3 c finely ground bulgur
1 T finely chopped cilantro
1 T tomato paste

Method:
1.  Heat olive oil over medium high heat and saute onion till soft.  Stir in cumin, za'atar, and paprika and cook for 2 more minutes.

2.  Stir in the lentils, pomegranate molasses and 1 1/2 c water.  Bring to a gentle boil, then cover and simmer on low for about 8 minutes or until lentils are soft.

3.  Stir in the bulgur.  Combine well, remove from heat and let cool.

4.  Stir in cilantro and tomato paste.  Season with salt and pepper to taste.  Cover and refrigerate until firm, about 30 minutes.

Meanwhile, make the salad


Ingredients for salad:
seeds from 1 pomegranate
1/2 c finely chopped cilantro
grated zest and juice from one small lemon
3 T olive oil

Method:
Combine all ingredients together and mix well.

To Serve:
Remove lentil mixture from refrigerator and form into small patties, pressing a dent into the center of each.  Arrange on a plate and spoon some salad into the center of each.

Lentil koftes with Pomegranate salad

Japchae - Korean noodle dish

I miss the days when my best friend was a young mother from Korea.   She was a flutist and her two young daughters took piano lessons from me.  In addition to music, we quickly found that we had another passion in common:  FOOD!  Maria was an amazing cook!  Our families would get together often for potluck meals and fellowship.  Maria was skilled in the kitchen and introduced my family to bibimbop, dumplings, and other delicious Korean dishes.  Since Maria and her family moved away, I've missed her friendship and her cooking  with a longing that is almost palpable.

I hope to try my hand at bibimbop some day soon.  Although it doesn't seem hard, it involves a lot of individual steps that appear to be very time consuming.  In the meantime, I decided to dip my toe in the pool with this much easier recipe for Japchae, a dish made with starchy sweet potato noodles.  The noodles are readily available in any Asian market carrying Korean ingredients as this is a very popular dish in Korea.  I love the chewy texture of these noodles!


Ingredients:
1 lb Dangmyeon (sweet potato noodles)
1 T canola oil
5 dried shiitake mushrooms - soaked in hot water until soft, then squeezed dry and sliced thin
3 carrots, julienned
8 oz spinach
1 medium onion, cut in half and sliced in medium-thin slices
3 cloves garlic, minced
5 green onions, chopped in one inch pieces
1/3 cup soy sauce
1 T sugar
1 T sesame oil
1 T sesame seeds, toasted


Method:
1.  Soak noodles in very hot water for about 15 minutes.  Drain.  Cut into 3 inch pieces and set aside.

2.  Place spinach in large bowl and cover with boiling water.  Let wilt then drain and squeeze dry.

3.  Mix soy sauce, sugar, and sesame oil in a small bowl and set aside.

4.  Heat oil in large wok over medium-high heat.  Add mushrooms, carrots, onions, garlic, and green onions.  Stir-fry for about three minutes.

5.  Add noodles and soy sauce mixture.  Continue stir-frying, adding more oil if noodles stick to pan.

6.  Mix in the spinach and sesame seeds.

Note:  I like things spicy so I tossed in some red pepper flakes before adding the vegetables.  Many recipes also call for an egg, fried as an omelet and then sliced thin for garnish.