Feb 01, 2013 02:43AM ● Published by Style
Cookbook cover and recipe photos courtesy of Chronicle Books; wine bottle photo courtesy of Crimson Wine Group.
Indian “Burritos” with Curried Cauliflower
Aida Mollenkamp’s Keys to the Kitchen by Aida Mollenkamp
(Chronicle Books, 2012, $35)
I call these Indian burritos (though they’re properly known as “kati rolls”) because they’re transportable treats rolled up in a flatbread. My version isn’t particularly traditional, but it is quite delicious. –Aida Mollenkamp
- 3 tbsp. canola, grapeseed, or peanut oil
- 1-inch piece fresh ginger, peeled and grated
- 1 to 1 -1/2 tbsp. curry powder
- 1 head cauliflower (about 1 -1/2 lbs.), florets cut into bite-sized pieces
- Kosher salt
- 1 yellow onion, finely chopped
- 4 cloves garlic, thinly sliced
- 1 serrano chile, halved and seeded
- 8 oz. red-skinned potatoes, small dice cut
- 1 cup low-sodium vegetable broth, chicken broth, or water
- 1 cup shelled fresh or frozen baby peas
- 1/2 cup roughly chopped fresh cilantro
- 4 to 6 soft whole-wheat flatbreads (such as roti, lavash or tortilla), warmed
- Plain whole milk yogurt, for garnish
- Chutney, for garnish
For the Curry
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, 6 to 8 minutes. Remove to a plate with a slotted spoon.
Wipe out the pan, return to the stove over medium heat and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic and chile, season with salt and cook until softened, about 3 minutes. Stir in the remaining curry powder and cook until fragrant. Add the cauliflower, potatoes and broth, and bring to a boil.
Decrease the heat to low, cover and cook for 5 minutes. Remove the cover and stir through to coat the cauliflower. Cover again and simmer until the potatoes are knife-tender, 12 to 15 minutes. Remove the cover, add the peas and cook until they are bright, about 3 minutes. Adjust the seasoning as desired, then stir in the cilantro.
For the Burritos
To make the burrito, place the curried cauliflower mixture in the middle of the flatbreads. Top with yogurt and chutney, fold in sides, then roll up into a burrito shape and serve. Serves 4 to 6.
2010 FOREFRONT CABERNET SAUVIGNON
Forefront is an amazing wine from Napa County’s Pine Ridge Winery. Known for making incredible tasting and expensive Cabernets, this particular wine, the winery’s second label, can be found at a lower price point – approximately $20 a bottle.
Forefront Cabernet Sauvignon is made mostly with grapes from Napa, in addition to a small amount from Lake County. A combination of Cabernet (78 percent), Merlot (13 percent) and Petite Verdot (9 percent), the wine is left to age in French oak barrels for 16 months, which greatly enhances its taste. (Normally it also enhances the price, but not with this wine!) The bottling boasts a bouquet of sweet red cherry, ripe blackberry and notes of fresh cranberry; on the finish, it has hints of creamy cocoa and sweet oak, which makes for an easy-to-drink wine. It’s always a great idea to look for distinguished wineries that offer second labels such as Forefront. Usually, as is this case, it’s a winning combination!
Owner, Bidwell Street Bistro in Folsom