October is an excellent time for cooking. The days are starting to get chilly, the leaves are turning, and I start thinking about having something going on the stove at all times. One of my favorite places to go for cooking inspiration is the bulk aisle. Sure, I can find my staples, but I can also always find something I’ve never made or maybe never even heard of before.
This month I’ve included recipes that feature some of our bulk items that many may consider off the beaten path.
This is a breakfast (or anytime) dish made of fava beans with lemon juice, garlic, and olive oil and a myriad of flavorful garnishes. The dish is very popular in Egypt but can be found all over the Middle East and Northern Africa. It is often eaten smeared on pita bread slices with some hard boiled eggs and vegetables.
2 c. dried fava beans
2 cloves garlic, crushed
3 Tbs. olive oil
1/4 c. lemon juice
3/4 tsp salt
1/2 tsp. cumin
1/2 bunch chopped fresh parsley
Directions: Boil fava beans for 2 hours over medium heat or until tender. Pour off most of the water. Add salt, lemon juice, cumin, and garlic and mix well. Pour it into a bowl or individual servings and garnish withparsley, olive oil, and any of the garnishes listed below.
• Quartered and peeled hard boiled eggs
• Chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions
• Creamy tahini sauce and pickled onions
• Garlicky tomato sauce
• Feta cheese, olives, and small cucumbers
ORCA BEANS AND GREENS
Orca beans, also called calypso beans, are a small heirloom bean, with beautiful black and white markings. These lovely beans retain their vivid coloring after cooking, making them a wonderful addition to soups, salads, and other simple dishes where they can hog the spotlight.
1 bunch collard greens, stems removed, sliced into thin ribbons
2 cloves garlic, crushed
1 Tbs. olive oil
2 c. cooked orca beans
1/3 c. spicy olives, chopped (get creative at the olive bar!)
Directions: Sauté the greens and garlic in the olive oil until the greens are beginning to get tender and bright green. If needed, add water, a few tablespoons at a time, to keep the greens from sticking, making sure not to let the garlic get scorched.
Add the beans and cook for a few minutes more, until the beans are heated through.
Stir in the olives, and serve.
CORN PUDDING WITH WHITE CHEDDAR AND THYME
4 Tbs. butter, plus more for greasing
1 onion, finely chopped
2 tsp. minced thyme
4 c. fresh corn kernels (or thawed frozen cor, about 20 oz)
1/2 c. coarse ground cornmeal
Salt and pepper to taste
5 large eggs
3 c. half and half
1 c. shredded sharp white cheddar cheese
Directions: Preheat oven to 350ºF. Butter a 9-by-13-inch shallow baking dish.
In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is starting to brown. Remove from heat, add corn and cornmeal, and toss to combine. Season with salt and pepper and let cool.
In a large bowl, whisk the eggs with the half and half. In a blender or food processor, combine 1 c. of the egg mixture with 1 c. of the corn mixture and puree until smooth. Whisk the puree into the rest of theegg mixture. Then stir in the corn mixture, cheese, and salt and pepper to taste.
Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and golden. Let cool for 10 minutes before serving.
SWEET COCONUT JADE PEARL RICE
Jade Pearl Rice gets its beautiful color from bamboo extract, which also adds additional nutritional value. It also gives the rice a delicate, slightly floral flavor.
1 c. Jade Pearl Rice
1 can full fat coconut milk
1/2 c. sugar
3/4 c. water
Directions: Cook the rice with water and 3/4 c. of the coconut milk and 1/4 c. of the sugar. Bring to a boil and then simmer for 18-20 minutes, until all liquid is absorbed and rice is tender.
In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
Keep this simmering until the rice is cooked, or until it reaches a thick, syrupy consistency.
Serve rice with coconut sauce and top with golden raisins and pistachios.