Рецепт Indian-Spiced Tomato and Egg Casserole
Chef Floyd Cardoz and one of his dishes from
his latest restaurant, White StreetAs
many of you know, New York's winter has been not as unforgiving as the
one Boston is suffering through. But it
is incredibly cold here and not expected to get much warmer anytime soon. Times like these, I look for comfort food
that will warm the body and bring a sense of well-being with it. My thoughts turned to Indian food recently
with its rich spices all of which bring a lively heat to their dishes. The irony of India being a source of cold-weather cooking is not lost on me. India ranks the 8 hottest country in the world, beaten out by much of the Arabian peninsula
and North Africa. (Libya comes in at #1.) But what is also true is that eating spicy foods
raises your internal temperature. Your blood circulation increases, you may
start actually sweating. The effect of
this in summer is that sweat, which usually starts on your face,
evaporates and in doing so, cools you down.
In winter, the idea of raising
one’s internal temperature certainly has its appeal. So I turned to Floyd Cardoz, one of
New York’s most celebrated Indian chefs for a recipe that I served at brunch
but would make a wonderful “Breakfast for Dinner”. It’s meatless, gluten-free, vegetarian and
stunningly warming and delicious.
Chef Cardoz and his wife
at the New York Opening
of "100 Foot Journey"Floyd
Cardoz may not be a household name but you may be familiar with his work even
you don’t know his name. He was, for
instance, the authority hired by the producer of “The 100 Foot Journey”, last
year’s feel-good food movie. Floyd was
brought in because of his ability to fuse together two cultures through cooking
which was what the movie was all about.
He was uniquely qualified for his role.
Born in Bombay, he apprenticed at the Taj Mahal Intercontinental
Hotel. From there he went on to Hotel
School in Switzerland learning French and Italian cooking, getting his diploma
before heading back to India. From there he moved to New York and it was here
that he truly made his name. He became
Chef de Cuisine at Danny Meyer’s Tabla.
There he introduced New Indian cuisine marrying flavors and spices of
his native country with Western Techniques. He garnered 3 stars from The New
York Times and accolades from just about everyone in the 12 year history of the
restaurant. His latest venture, White
Street (221 West Broadway, New York, NY Tel: 212 944-8378) has been greeted
with high praise for its amazing fusion cuisine. How about Roast Suckling Pig Vindaloo with
Kimchi and Cabbage? By my count, that’s
at least three cultures sharing the same plate.
The Food Movie of 2014.Today’s
dish came from a 2014 New York Times article by Melissa Clark on
casseroles. Let’s face it, Casseroles,
that staple of the fifties haven’t made waves for some time. As food tastes
have become more sophisticated these remnants of the Campbell’s Cream Soups
School of Cooking have lost favor, the victim of their blandness and use of
processed food like…Campbell’s Cream Soups.
But put thoughts of those aside as you dip into Chef Cardoz’ tomato
sauce spiked with ginger, fresh green chiles and Indian spices poured over tiny
potatoes, baked for a time and then topped with eggs and baked again. The result is that the yolk runs all over
each tomato laden bite. Chef Cardoz’ inspiration was the
cooking of an ancient Zoroastrian Persian Parsis who settled in the India
between the 8th and 10th centuries. Whatever the inspiration, this dish should
not be missed. Serve it for brunch, as I
did, along with a whole grain toast. Or make it the centerpiece of a meatless meal. Use your food processor to prepare the green peppers, pulsing until they are finely chopped. You’ll see that the recipe calls for 6 eggs
and a 9x9 inch casserole. I used a Emile
Henri ceramic pie dish, used only 4 eggs and likely didn’t need to make half
the potatoes called for. It was
magnificent. Here is the recipe:
Recipe for Floyd Cardoz’ Indian-Spiced Tomato and Egg Casserole
Takes 1 hour to make. Yields 6 servings.
1 ½
- pounds fingerling potatoes
- 1 poblano pepper, seeded if desired, finely chopped
- 2 jalapeño peppers, seeded if desired, finely chopped
- 2 tablespoons finely chopped peeled ginger
- 3 garlic cloves, finely chopped
- 1 teaspoon ground garam masala
- ½ teaspoon ground coriander
- 1 28-ounce can whole peeled tomatoes
- ¼ cup chopped fresh mint, more for garnish
- 2 tablespoons chopped cilantro or basil, more for garnish
- 1. Place
- potatoes in a large pot and cover with generously salted water. Bring to a
- boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool
enough to handle, slice into 1/2-inch-thick rounds.
2. While
potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and
cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes.
3. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute.
4. Stir in
tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up
tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and
adjust seasonings.
Heat
oven to 375 degrees.
5. Place potatoes in a single layer in a 9-inch-square baking
dish.
6. Spoon the hot tomato sauce over potatoes. Transfer pan to oven and bake 20
minutes.
7. Make
six wells in the tomato mixture. Crack eggs into wells and season with salt and
pepper. Bake until egg whites are set but yolks are still runny, 8 to 13
minutes or longer, depending on how much the potatoes and sauce cooled before baking.
Serve garnished with herbs.