Apologies for the delayed arrival of the this post. There are so many exciting publishing developments each and every day, I fear this preview didn’t get out to some of you. So without further ado, here is Chapter 16’s preview:
Our countdown t0 the date At Home by Steve Poses: A Caterer’s Guide to Cooking & Entertaining ships from Kentucky continues. Section 6: Lighter Meals covers in its two chapters what might be thought of as lunch and then breakfast and brunch. Chapter 17 is officially titled Sandwiches & Lighter & Vegetarian Entrees. The utility of Chapter 16’s recipes is certainly not restricted to lunch.
Officially there are about 430 recipes in At Home – plus additional recipes on At Home Online plus new recipes will come from this blog. But as the following recipe shows, often within recipes there are several recipes that can be used independently. This Yellow Split Pea Fritters recipe also includes recipes for an interesting slaw and a tamarind sauce — each of which can be used on their own.
Is Pascal pretty great or not?!
This recipe was inspired by a lunch I had at a stand in London’s wonderful Borough Market during one of my summer journeys with Noah. You can read about that London’s Borough Market on Page 335 of At Home.
Yellow Split Pea & Onion Fritters with Warm Slaw & Tamarind Dressing
Your vegetarian friends will be mightily impressed by these tasty cakes with an Asian inflection. You can find the tamarind in an Asian or Indian grocery.
do ahead Fritters can be made a day ahead, stored at room temperature and reheated in a 300° oven. Slaw and dressing can be made a day ahead and refrigerated.
2 onions, quartered and sliced thin
2 eggs, lightly beaten
1⁄2 pound yellow split peas
1⁄4 cup vegetable oil, divided
1⁄8 teaspoon baking powder
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 carrot, shredded
1⁄2 head green cabbage, shredded
1 jalapeño, finely chopped
2 tablespoons chopped fresh cilantro, plus 6 cilantro sprigs (for garnish)
2 tablespoons vegetable oil
1 tablespoon unseasoned rice vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup tamarind puree
1⁄4 cup sugar
2 tablespoons soy sauce
1 Combine split peas with 2 quarts water and bring to a boil. Boil until peas are soft, about 30 minutes. Drain well and transfer peas to a bowl.
2 Heat 1 tablespoon oil in a skillet over moderate heat and add onions. Cook until browned, about 15 minutes. Transfer onions to the bowl with split peas. Mash mixture until pureed. Stir in baking powder, eggs, flour, salt and pepper until evenly combined. Let mixture sit for 10-15 minutes.
3 Meanwhile, prepare slaw: Heat oil in a skillet over moderately high heat. Add carrots, cabbage and jalapeño and cook until just softened, about 10 minutes. Remove from heat. Stir in vinegar, salt, pepper and cilantro.
4 Stir together tamarind puree, sugar and soy sauce.
5 Heat remaining 3 tablespoons oil in a skillet over moderately high heat. Form half-dollar size cakes from mixture and, working in batches, fry until golden and crisp, about 3 minutes per side. If serving immediately, transfer cooked fritters to a baking sheet and keep them warm in a 200° oven.
6 To serve, set 2 fritters on each plate. Top with slaw and drizzle with sauce. Garnish with a cilantro sprig.
A three-month old black Lab sat on the lap of my 9-year-old son Noah as we traveled home from the Labradors of Broadway kennel near Flemington, New Jersey. The kennel required an official AKC registration name and he left the kennel as “Into the Woods,” my favorite Sondheim musical. Noah was charged with the unofficial naming. He was inspired by Izzy, the much- maligned and near-invisible fuzzy blue mascot of the just-completed 1996 Summer Olympics in Atlanta. Izzy has been by my side though thick and thin—both his and mine—since that day. He comes with me to work and though he’s never allowed in the kitchen, he roams the offices to see what morsel may have fallen from someone’s desk. Discouraged, he wiggles his bulky body under the credenza behind my desk. He has been behind the scenes at many an event. In giving his toast at my recent wedding, Noah said he’d sometimes doubted whether I’d ever remarry, as through most of my life as a single father, Izzy was my primary bed companion. I sincerely believe that I have the world’s best dog. Of course, the world is full of people who believe they have the world’s best dog. But I really do. Fortunately, Christina, my bride, agrees. In the meantime, Izzy has finally been consigned to a new bed—on the floor.
Tomorrow: Chapter 17 — Light Meals: Breakfast & Brunch
Less than two weeks left to buy the book — and companion website — and receive a signed, numbered first edition.
Note: I will be speaking all about At Home — book and companion website — at the Free Library on Thursday, October 15 beginning at 7:30 PM. Hope to see you there.