Okay, everybody, go to my food photo set on flickr, pick the one you like the best, and post a blog comment:
The one that gets the most votes is the recipe I'll post next!*
* (Obviously, not all the pictures in that post are things I can post the recipe for -- like the knitted veggies and the picture of the sausage I snapped in Lithuania that looks like a circumcised penis with a roll and a side of mustard. If it's someone else's recipe, I'll post a link as a reply to your comment.)
03 August 2010
Buckwheat, cabbage, and tomato casserole with a polenta-topped crust., originally uploaded by ^ nightingale.
It's totally gluten-free! I actually cheated with this one and added a can of cheap vegetable soup 1970's casserole-style because I am trying to clear out my cupboards, but actually, it will taste better without it and with another can of chopped tomatoes, instead.
Recipe (so it will taste even better than my version!):
Dry toast buckwheat groats in a pan on medium heat (this is optional, also, if you use Kasha instead, it's already toasted). Add water (I usually do twice as much water as buckwheat) and bring to a simmer. (I think I used about 2 cups of buckwheat.)
In a separate pot (should be at least 2 litres), fry chopped onions, carrots, and celery in grapeseed oil (I used one onion, 2 carrots, and 2 slices of celery). When the onions start to turn clear, add a tbsp of mixed herbs (or just a tsp or so of thyme), crushed chili pepper flakes (to taste -- I use a lot), and paprika (like a nice Hungarian or smoked paprika, but I just used plain old paprika -- I used at heaping tsp). Stir a bit and make sure you smell the spices (spices are oil soluble and frying them in oil releases their flavour). Then add a 2 cans of chopped tomatoes (~600g total) and a little water (if necessary). When the food is starting to simmer again, stir in half of a cabbage, thinly sliced. I also threw in a couple small chopped potatoes.
When the buckwheat is cooked (or close to being done), dump it into a casserole dish. Dump the contents of the veg pan, as well, and stir it up.
Now, this is the part where you need to use your head:
• If your casserole is really soupy and wet, just shake some uncooked polenta or grits over the top of the dish and, using a spoon or a spatula, kind of mix the casserole juice into the polenta (making sure the polenta does not get mixed in to the rest of the casserole and stays as the top layer) until it is pasty.
• Otherwise, mix some polenta with hot water (or even tomato juice) until you get a paste and spread it across the top of the casserole.
Bake at about 200°C/400°F for 30-40 minutes. You want the top of the casserole to be nice and crusty.