Still not back in the groove of trying new recipes yet, but I am cooking. Tonight was mujadarah, with collard greens on the side.
I used red lentils this time, which makes for a slightly creamier and smoother dish. Green lentils keep their shape and texture more distinctly; red lentils melt in a bit.
I’ve started using whole allspice, cloves and cumin seeds as well as a cinnamon stick. I got curious about how well it would work, and I have all these allspice berries. It can be a bit tricky to dig out the whole spices before serving, but the cloves are the only ones reliably hard to find, and they’re not going to hurt your teeth if you bite down on one.
I’ve also taken to using a lot less olive oil for the onions than the original recipe calls for. They still roast quite well. I start out with this amount of onion:
And end up with this much at the end.
For a green vegetable accompaniment I made collard greens. I start by sauteeing chopped garlic in olive oil, then adding a bit of kosher salt and red pepper flakes. Then I toss in the chopped collard leaves and toss to coat with the oil and mix in the flavorings; after a few minutes of that I add a little bit of water, put on the lid, turn down the heat, and let it steam for about 15 minutes, more or less.
I thought this might be a good opportunity to try out the Slap Chop, which I received at the office holiday white elephant gift party. (I was only a little bitter about losing out on the bottle of Brooklyn bourbon.) I was pretty skeptical about the merits of this device. I’m kind of in Alton Brown’s camp here: if it isn’t a multitasker, I’m not sure there’s room for it in my kitchen. And he has a WAY bigger kitchen than I do.
The Slap Chop promises to be “your all purpose chopper for all your chopping needs.” This is only true if all the items you need to chop can fit beneath the blades — about a two-inch clearance. So if you have something larger to chop, like an onion, you have to cut it down to size, which means for a lot of food you’re already going to have to get out a regular knife.
I decided to try it on some garlic, four cloves of which fit easily within the chopper lid. (You don’t need to use the lid; you could place it right on the cutting board, so you could chop things that are broader than the base of the device but not taller.) I pushed the plunger several times and ended up with well-chopped garlic, not perfectly uniform — but no worse than I usually get it with a knife.
I think the garlic chopping went more quickly than if I’d used a knife. Of course, then I had to disassemble it to wash. It’s not especially difficult to wash, and I wouldn’t say it’s any less safe to handle than a sharp chef’s knife, but it does take up a lot more space. And a chef’s knife can also be used for chopping larger items, slicing, peeling (well, you do have to be careful with that, other knives are better but it can be done), smashing a clove of garlic, and doing more precise cuts. The Slap Chop can’t do any of that. So if you really like to have lots of gadgets around, you may like this one, but if your space or funds are limited I’d recommend investing in a good kitchen knife and the time it takes to learn to use it skillfully.
Anyway, this is a nice hearty meal for a cold night, and it’s totally vegan. Which means you can either enjoy it as part of a vegan lifestyle, or feel virtuous enough to eat half a pint of Ben & Jerry’s for dessert later. Not that I am talking about anybody in particular.
So now I have a question for you. Just because I think the Slap Chop is a little silly, that doesn’t mean all kitchen gadgets and tools are silly. In a few months I’ll receive my “Jeopardy!” winnings, and should have a little bit left over from taxes and paying debts to have a little fun. What are your favorite kitchen tools and gadgets? If you had an extra few dollars in your budget — maybe even $100 or $200 — what’s the next kitchen item you’d buy, and why? Please share your ideas in the comments section.