. Chicken tikka
. Salt and freshly ground pepper
. 2 tablespoons plus 1 teaspoon vegetable oil
. 1/4 cup blanched whole almonds
. 1 large onion, finely chopped
. 2 garlic cloves, minced
. 1 teaspoon minced fresh ginger
. 1 1/2 tablespoons garam masala
. 1 1/2 teaspoons pure chile powder
. 1/2 teaspoon cayenne pepper
. One 35-ounce can peeled tomatoes, finely chopped, juices reserved
. Pinch of sugar
. 1 cup heavy cream
. In a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Sunday, July 10, 2011
Chicken Tikka
. 1 cup plain low-fat yogurt
. 2 garlic cloves, minced
. 1 tablespoon finely grated fresh ginger
. 1 1/2 teaspoons ground cumin
. 1 1/2 teaspoons ground coriander
. 1/4 teaspoon ground cardamom
. 1/4 teaspoon cayenne pepper
. 1/4 teaspoon ground turmeric
. Salt and freshly ground pepper
. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Cubed tomatoes, peppers and onion. Broil on skewers.
. 2 garlic cloves, minced
. 1 tablespoon finely grated fresh ginger
. 1 1/2 teaspoons ground cumin
. 1 1/2 teaspoons ground coriander
. 1/4 teaspoon ground cardamom
. 1/4 teaspoon cayenne pepper
. 1/4 teaspoon ground turmeric
. Salt and freshly ground pepper
. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Cubed tomatoes, peppers and onion. Broil on skewers.
Chicken Curry
Puree:
2 cloves garlic
2 tsp ginger/garlic paste
1 medium onion
Saute:
1 tbls butter
1 tbls oil
4 whole chilis
whole seeds or spices (optional)
Add onion mix. Cook to translucence.
Add:
1 can diced tomatoes
1 can tomato sauce
1 can tomato paste
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp garam masala
Cook until slightly thickened and darker in color.
Stir in (in this order, one at a time):
3 tbls flour
2 cups chopped chicken
1 cup yogurt
2 tbls cream
Garnish with chopped cilantro and garam masala.
2 cloves garlic
2 tsp ginger/garlic paste
1 medium onion
Saute:
1 tbls butter
1 tbls oil
4 whole chilis
whole seeds or spices (optional)
Add onion mix. Cook to translucence.
Add:
1 can diced tomatoes
1 can tomato sauce
1 can tomato paste
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp garam masala
Cook until slightly thickened and darker in color.
Stir in (in this order, one at a time):
3 tbls flour
2 cups chopped chicken
1 cup yogurt
2 tbls cream
Garnish with chopped cilantro and garam masala.
Buttered Red Lentils
scant 1 cup red lentils
2 tsp ginger and garlic paste
pinch tumeric
1 green chilli, chopped
1/2 tsp salt
1 tbsp butter
2-3 cloves garlic, chopped
2-3 whole dried chilies
1/2 tsp cumin seeds
14 tsp garnishing garam masala
1 tbps chopped chives
Rinse and drain lentils. Add 2 1/2 cups water, the ginger/garlic paste, turmeric, green chili and salt. Bring to boil over medium heat, then cover and simmer for 30 minutes. Stir vigorously to break up lentils. Cook 10 more minutes until the lentils are soft and mushy.
Melt the butter in a small skillet over a low heat. Add the garlic, whole chilies and cumin seeds. As soon as the seeds begins to sizzle, the chilies turn a shade darkers and the garlic pieces become pale pink (about 2 minutes), pour over lentils. Stir well and simmer another 2 to 3 minutes. Garnish with chives and masala.
2 tsp ginger and garlic paste
pinch tumeric
1 green chilli, chopped
1/2 tsp salt
1 tbsp butter
2-3 cloves garlic, chopped
2-3 whole dried chilies
1/2 tsp cumin seeds
14 tsp garnishing garam masala
1 tbps chopped chives
Rinse and drain lentils. Add 2 1/2 cups water, the ginger/garlic paste, turmeric, green chili and salt. Bring to boil over medium heat, then cover and simmer for 30 minutes. Stir vigorously to break up lentils. Cook 10 more minutes until the lentils are soft and mushy.
Melt the butter in a small skillet over a low heat. Add the garlic, whole chilies and cumin seeds. As soon as the seeds begins to sizzle, the chilies turn a shade darkers and the garlic pieces become pale pink (about 2 minutes), pour over lentils. Stir well and simmer another 2 to 3 minutes. Garnish with chives and masala.
Clafouti
1 cup whole milk
3 eggs
1/2 cup flour
1/4 cup sugar
2 tsp vanilla
1/4 tsp sea salt
1/2 cup of fruit
Blend all ingredients except fruit. Pour into 9-10 inch dish with 6 cup capacity. Bake 30-35 minutes at 400 degrees until center is just set. Serve warm.
3 eggs
1/2 cup flour
1/4 cup sugar
2 tsp vanilla
1/4 tsp sea salt
1/2 cup of fruit
Blend all ingredients except fruit. Pour into 9-10 inch dish with 6 cup capacity. Bake 30-35 minutes at 400 degrees until center is just set. Serve warm.
Boeuf Bourguignon
Boeuf Bourguignon
1 3-ounce chunk of bacon
1 Tb olive oil or cooking oil
3 lbs. lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp salt
¼ tsp pepper
2 Tb flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
½ tsp thyme
1 crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter
Parsley sprigs
Remove bacon rind and cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.
Preheat oven to 450 degrees. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
FOR LATER SERVING: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Notes:
Equipment: A 9- to 10-inch fireproof casserole 3 inches deep and a slotted spoon
Cuts of Meat for Stewing: The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on one pound of boneless meat, trimmed of fat, for two people; three if the rest of the menu is large. First choice: Rump Pot Roast (Pointe de Culotte or Aiguillette de Rumsteck) Other choices: Chuck Pot Roast (Paleron or Macreuse a Pot-au-feu), Sirloin Tip (Tranche Grasse), Top Round (Tende de Tranche), or Bottom Round (Gîte a la Noix).
Vegetable and Wine Suggestions: Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.
1 3-ounce chunk of bacon
1 Tb olive oil or cooking oil
3 lbs. lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp salt
¼ tsp pepper
2 Tb flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
½ tsp thyme
1 crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter
Parsley sprigs
Remove bacon rind and cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.
Preheat oven to 450 degrees. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
FOR LATER SERVING: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Notes:
Equipment: A 9- to 10-inch fireproof casserole 3 inches deep and a slotted spoon
Cuts of Meat for Stewing: The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on one pound of boneless meat, trimmed of fat, for two people; three if the rest of the menu is large. First choice: Rump Pot Roast (Pointe de Culotte or Aiguillette de Rumsteck) Other choices: Chuck Pot Roast (Paleron or Macreuse a Pot-au-feu), Sirloin Tip (Tranche Grasse), Top Round (Tende de Tranche), or Bottom Round (Gîte a la Noix).
Vegetable and Wine Suggestions: Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.
Shrimp With Spicy Garlic Sauce
Shrimp with Spicy Garlic Sauce
Serves 4
1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili oil
2 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons olive oil
3 gloves garlic, crushed or finely chopped
2 teaspoons Chinese rice wine
1 pinch freshly cracked black pepper
1 scallion, thinly sliced
1. Peel the shrimp, leaving the tail segments intact, then devein them.
2. In a small bowl, mix together the soy sauce, chili oil, sesame oil, and sugar and set aside.
3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated.
4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.
Serves 4
1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili oil
2 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons olive oil
3 gloves garlic, crushed or finely chopped
2 teaspoons Chinese rice wine
1 pinch freshly cracked black pepper
1 scallion, thinly sliced
1. Peel the shrimp, leaving the tail segments intact, then devein them.
2. In a small bowl, mix together the soy sauce, chili oil, sesame oil, and sugar and set aside.
3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated.
4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.
Kung Pao Chicken
Kung Pao Chicken
Adapted from Land of Plenty by Fuchsia Dunlop
Serves 2 as a main entree, or 4 as part of a multi-course meal
16 ounces chicken breast
2 cloves garlic, minced
1 tablespoon minced ginger
At least 10 dried red chilis
2 tablespoons peanut oil
1 tsp whole Sichuan peppercorns
At least one handful of dry roasted peanuts
For marinade:
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1 1/2 teaspoon cornstarch
For sauce:
3 teaspoons sugar
1/2 tsp salt
msg
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water
Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.
If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilis whole, or if you're really worried about seeds falling out, slice them in half and take out as many seeds as possible (wear gloves!)
In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.
Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.
Transfer to plates, garnish with thinly sliced scallions, and serve.
Adapted from Land of Plenty by Fuchsia Dunlop
Serves 2 as a main entree, or 4 as part of a multi-course meal
16 ounces chicken breast
2 cloves garlic, minced
1 tablespoon minced ginger
At least 10 dried red chilis
2 tablespoons peanut oil
1 tsp whole Sichuan peppercorns
At least one handful of dry roasted peanuts
For marinade:
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1 1/2 teaspoon cornstarch
For sauce:
3 teaspoons sugar
1/2 tsp salt
msg
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water
Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.
If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilis whole, or if you're really worried about seeds falling out, slice them in half and take out as many seeds as possible (wear gloves!)
In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.
Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.
Transfer to plates, garnish with thinly sliced scallions, and serve.
Sunday, July 3, 2011
Cream Scones
2 cups of ap flour
1/4 cup sugar
2 teaspoons baking powder
Pinch of salt
5 1/3 tablespoons butter
1 egg
1 teaspoon vanilla
1/2 cup whipping cream
Glaze:
1 egg
1 tablespoon cream
Heat oven to 375 degrees. Mix all dry ingredients. Cut in butter. Add cream, egg and vanilla. Mix until just moistened. Press the dough into a circle and cut into eighths. Bake for 15 minutes or until a toothpick comes out clean.
1/4 cup sugar
2 teaspoons baking powder
Pinch of salt
5 1/3 tablespoons butter
1 egg
1 teaspoon vanilla
1/2 cup whipping cream
Glaze:
1 egg
1 tablespoon cream
Heat oven to 375 degrees. Mix all dry ingredients. Cut in butter. Add cream, egg and vanilla. Mix until just moistened. Press the dough into a circle and cut into eighths. Bake for 15 minutes or until a toothpick comes out clean.
Friday, July 1, 2011
Roasted Red Pepper Soup
Serves 8-10 people as a starter (with leftovers)
Ingredients
• 6 ounce can roasted sweet red peppers
• 2 tablespoons of butter or bacon drippings
• 2 cups chopped onions (2 medium onions generally does the trick for me)
• 1/8 tsp roasted red pepper flakes
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 bay leaf
• 1/8 tsp dried marjoram
• lemon zest
• 14 oz can diced tomatoes
• 14 oz can tomato sauce
• dash Worchestershire sauce
• 3 tbls rice wine, red wine, white wine or sherry
• 14 oz coconut milk (or whole fat, whatever)
• 2 cups chicken stock
Directions
1. If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain.
2. In a covered non-reactive pot, heat oil (I used a dutch oven for this) on medium-high heat.
3. Add onions, salt, pepper flakes, and garlic. Sauté on medium heat for 15 minutes or until onions are soft and translucent.
4. Remove the pot from heat and add canned tomatoes, red peppers, coconut milk, and water.
5. Mix together so ingredients are fully integrated.
6. Now, in batches, add the soup to a blender to mix all together. An immersion blender works beautifully here as well since you can just throw it right into the pot. If you have a dish towel to spare and are using a standing blender, you may want to put the towel under the cover to prevent hot soup from spilling out the top.
7. Once the soup is fully mixed, add back to the soup pot and reheat content on a low heat. The longer you leave it on the flame the richer the flavors. Alternatively, feel free to make this soup the night before serving and simply reheat in soup pot before serving.
Ingredients
• 6 ounce can roasted sweet red peppers
• 2 tablespoons of butter or bacon drippings
• 2 cups chopped onions (2 medium onions generally does the trick for me)
• 1/8 tsp roasted red pepper flakes
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 bay leaf
• 1/8 tsp dried marjoram
• lemon zest
• 14 oz can diced tomatoes
• 14 oz can tomato sauce
• dash Worchestershire sauce
• 3 tbls rice wine, red wine, white wine or sherry
• 14 oz coconut milk (or whole fat, whatever)
• 2 cups chicken stock
Directions
1. If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain.
2. In a covered non-reactive pot, heat oil (I used a dutch oven for this) on medium-high heat.
3. Add onions, salt, pepper flakes, and garlic. Sauté on medium heat for 15 minutes or until onions are soft and translucent.
4. Remove the pot from heat and add canned tomatoes, red peppers, coconut milk, and water.
5. Mix together so ingredients are fully integrated.
6. Now, in batches, add the soup to a blender to mix all together. An immersion blender works beautifully here as well since you can just throw it right into the pot. If you have a dish towel to spare and are using a standing blender, you may want to put the towel under the cover to prevent hot soup from spilling out the top.
7. Once the soup is fully mixed, add back to the soup pot and reheat content on a low heat. The longer you leave it on the flame the richer the flavors. Alternatively, feel free to make this soup the night before serving and simply reheat in soup pot before serving.
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