Purple Southern Plate
When Peru Meets Southern Food
Recipes below:
11.11.20
I had so much fun thinking through what this meal would be like. It all started when I found Peruvian purple potatoes at the farmers market. I thought purple mashed potatoes would be fun, and a fried purple cauliflower steak would be the perfect pairing. I used purple corn flour to make the cornbread which gives it its deep, almost charcoal, purple color. And to top everything off, a chicha lemonade. The chicha morada (a popular Peruvian beverage) and the cornbread are both made with purple corn from the Andes. This ends up being an antioxidant packed meal from all the purple throughout. Anthocyanins are what make foods purple/ blue. That’s why blueberries, blackberries, and acai are known to be major antioxidant foods. Purple corn, purple potatoes, and purple cauliflower are no different.
Cauliflower Fried Steak & White Gravy Recipe
Yield: 4 steaks and 2.5 cups gravy
INGREDIENTS
For the gravy -
1/4 cup (half stick) unsalted butter
1/4 cup all purpose flour
2 cups whole milk
1/2 teaspoon salt
1 teaspoon black pepper
For the cauliflower steaks -
1 head of cauliflower
2 large eggs
1.5 cups milk + 3 separate Tablespoons
4 cups all purpose flour + 1 separate cup
1 Tablespoon seasoned salt or regular salt
1 Tablespoon chicken flavor
1 teaspoon paprika
1.5 teaspoon garlic powder
1.5 teaspoon black pepper
1 cup oil
DIRECTIONS
Make the gravy first:
In a small/ medium sauce pan on medium heat melt the butter, then mix in the flour. Move the butter and flour around and cook for 1-2 minutes or until it starts to get tan. Next whisk in the milk making sure there are no lumps. For about 2 minutes it feels like nothing is happening, but then suddenly it starts to thicken and you have to move fast. Constantly whisk and once it begins to get thick test it by running the whisk across the top and if it leaves behind indentations and is a bit jiggly then it’s ready. Remove from heat. Set aside.
Make sure the head of the cauliflower is clean and free of leaves. Slice off the bottom neck part making an even bottom. Cut cauliflower lengthwise into six, roughly 1 inch, slices. Some will crumble, so you should get 4 in tact pieces which are your steaks.
Boil the cauli steaks for 5 minutes or until a knife easily goes in at least half way though. Remove and dry both sides on paper towels. Set aside.
In a medium size bowl mix the eggs, 1.5 cups of milk, and two pinches of salt. Set aside.
In a deep pan or large bowl, whisk together the 4 cups of flour, salt, chicken flavor, paprika, garlic powder and black pepper. Drop the 3 Tablespoons of milk evenly across the flour mixture. With a fork comb the flour spreading the milk and creating chunks/ flakes. If you need, use your hands to help break up the chunks so that you have an even amount throughout the flour. (Refer to pictures above.)
On a plate or another bowl spread the 1 cup of flour. Set aside.
Lay down several paper towels on a sheet tray or large plate to soon put the fried cauliflower on. Set aside.
In a large pan heat up the oil on medium-high heat. Test out if your oil is hot enough (350 degrees is good) by throwing in one of the flour chunks. If it sizzles hard and browns at a good pace, not too-too fast, then it’s ready. Take out that chunk and taste to see if your chunky flour needs more seasoning.
Line up your 2 flours and egg/milk bowl from left to right: First, plain flour, next the chunky flour, and last the egg/milk bowl. Take your first cauliflower steak and evenly press all sides onto the plain flour then gently shake off excess. Next, submerge the steak into the egg/milk mix and allow excess to drip off. Last, cover and press streak with the chunky flour making sure it’s evenly coated. Shake off excess. Now, gently place each steak, not too crowded, in the oil. Repeat with the rest of the cauliflower steaks.
Allow the steaks to get golden brown on each side before flipping over. Once golden, place them onto the paper towel lined tray.
Plate and top with gravy. If the gravy has cooled it may not be very runny, so in that case whisk in two table spoons of milk and warm it up again on the stove.
Enjoy. : )
Purple Potatoes Recipe
Yield: 4 servings
INGREDIENTS
2 lbs Peruvian purple potatoes (They may be at Whole Foods or Trader Joes but more likely at a farmers market depending on your region.)
1/2 stick of unsalted butter, better if at room temperature
1/2 cup of milk + 1/2 more (You may need it.)
Salt to taste
Chives for garnish (Optional but recommended.)
DIRECTIONS
Boil the potatoes until a knife easily slides all the way through. This should take about 5-7 minutes.
Drain the potatoes and allow them to cool while spread out. Once cooled to where you can handle, peel the potatoes.
In a medium pot warm the butter, milk and a few pinches of salt. Next, add the potatoes and mash it all together. Add the other 1/2 cup of milk if you feel it’s too dry, and last adjust seasoning accordingly.
Plate, garnish with chives.
Purple Corn Cornbread Recipe
Yield: 8-12 servings, depending how big you cut them
INGREDIENTS
1 cup purple corn flour
1 cup all purpose flour
5 teaspoons baking powder
1/4 cup white sugar
1 pinch or 1/8 teaspoon salt
2 eggs, room temperature, beaten
1 cup room temperature milk
1/2 cup melted butter
DIRECTIONS
Preheat the oven to 350 degrees.
Lightly grease a 9x9 pan. Set aside.
In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
In a separate bowl, mix the milk and eggs together then mix it with the cornmeal mixture.
Mix in the melted butter.
Put the batter into the greased pan. Spread it evenly and bang it on the counter 2x to pop any bubbles in the batter.
Bake on the center rack for 30 min or until a knife comes out clean. First check it after 25 min.
Allow to cool on a cool surface for 10 minutes then run a knife along the sides and gently flip the pan over releasing the cornbread. Or, cut the cornbread in the pan.
Chicha Lemonade Recipe
Yield: 1/2 - 3/4 gallon
INGREDIENTS
For the chicha morada -
1 lb Peruvian purple corn, kernels broken off the cob (keep the cobs)
1 gallon water
1 cinnamon stick
5 cloves
2 green apples, cut in eighths
1 entire pineapple rind
1/2 cup sugar (or adjust to your liking)
3 limes
For the lemonade -
1 cup granulated sugar
1 cup water
1 cup lemon juice
3 cups water
DIRECTIONS
To make the chicha morada: place all ingredients except for the sugar and lime to boil for 30 minutes. If the chicha has reduced at least 1 inch (check the sides of the pot for indicators) and the color has turned a deep purple and it tastes like wine but without the alcohol flavor, then it’s ready.
Strain the chicha into a pitcher and immediately mix in the sugar and the juice of the limes. Taste after each lime to see if you in fact want more.
To make the lemonade: In a small pot cook the water and sugar together and stir until the sugar is fully dissolved creating a simple syrup. Remove from heat. Allow to cool for 3-5 minutes.
Combine the lemon juice with the simple syrup and 3 cups of water and mix well.
Put 50/ 50 chicha morada and lemonade and you have chicha lemonade.