I firmly believe that less is almost always more when it comes to a beautiful piece of steak, but I generally can't resist the urge to try something new. It doesn't get much simpler than this, but the heady cardamom adds a wonderful something extra to a good grilled steak. With all the time and energy you've saved on the main, you'll have plenty to create some delicious, more traditional Indian side dishes.
One year ago: Roasted Black Cod with Bok Choy and Soy Caramel Sauce
Two years ago: Fennel and Feta with Pomegranate Seeds and Sumac
Three years ago: Pot Roast Studded with Almonds and Bacon
Four years ago: Chocolate Pumpkin Cake
Five years ago: Blue Cheese and Red Potato Tart
Six years ago: Asparagus, Oka, Pine Nuts and Lemon Pasta
Cardamom Pepper Steak (from Indian Cooking Unfolded)
Ingredients
1 tbsp black peppercorns
1 tsp cardamom seeds
1 tsp coarse salt
4 filet mignons (3 - 3.5" thick, 6 to 8 oz)
1. Preheat a grill to high.
2. Grind peppercorns and cardamom seeds in a spice or coffee grinder until consistency of coarsely ground black pepper. Stir in salt.
3. Rub spice blend into both sides of steaks.
4. Sear meat on grill to desired level of doneness. He suggests 8 to 12 minutes per side.
Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts
Tuesday, November 10, 2015
Saturday, October 17, 2015
Creamy Wild Salmon with Kale
As we settled into Melbourne, this is one of the first recipes I thought of to make. I was missing the Indian food I normally cooked, but not quite equipped to make most of my Indian food dishes. This recipe was a nice compromise. Be sure to serve with rice to soak up the rich coconut sauce.
One year ago: Sauteed Skate with Parsnip Puree, Brussels Sprouts
Two years ago: Portobello Mushrooms with Pearl Barley and Preserved Lemon
Three years ago: Pureed Mustard Greens with Clarified Butter Sauce
Four years ago: Pinon-Breaded Chicken with Cranberry Salsa
Five years ago: Refried Bean Enchiladas
Six years ago: Mexican Rice
Creamy Wild Salmon with Kale (from Indian Cooking Unfolded)
Ingredients
1/2 tsp ground turmeric
1 1/2 lbs skinless, boneless wild salmon fillet
1/4 cup cider vinegar
4 dried cayenne chiles, ground or 1 tsp ground red pepper
1 tsp kosher salt
1/4 tsp ground nutmeg
1 medium size bunch fresh kale (8 ounces)
2 tbsp canola oil
6 large cloves garlic, thinly sliced or finely chopped
1 can (13.5 - 15 oz) unsweetened coconut milk
1. Sprinkle 1/4 tsp of turmeric on each side of fish. Set aside as you make the spice paste.
2. Combine vinegar, chiles, salt, and nutmeg in small bowl.
3. Fill medium-size bowl with cold water. Remove tough ribs from the kale and thinly slice into long, slender shreds. Dunk shreds into bowl of water to rinse off any grit. Drain.
4. Heat oil in large skillet over medium-high heat. Add salmon and sear until light brown, 2 minutes.
5. Flip salmon and sear another 2 minutes. Transfer to plate.
6. Add garlic to skillet and stir-fry until light brown and aromatic.
7. Pour vinegar slurry into skillet and stir to mix. Simmer 2 minutes, scraping the bottom of rht pan.
8. Add kale and stir to coat. Pour 1/2 cup water into skillet and lower heat to medium, cover, and stew for 5 to 8 minutes until kale is tender.
9. Stir coconut milk into kale and bring to a boil.
10. Add salmon to liquid and baste until fish starts to flake, 3 to 5 minutes.
11. Transfer fish to a serving plate. Let sauce boil 3 to 4 minutes to thicken. Pour sauce over salmon and serve.
One year ago: Sauteed Skate with Parsnip Puree, Brussels Sprouts
Two years ago: Portobello Mushrooms with Pearl Barley and Preserved Lemon
Three years ago: Pureed Mustard Greens with Clarified Butter Sauce
Four years ago: Pinon-Breaded Chicken with Cranberry Salsa
Five years ago: Refried Bean Enchiladas
Six years ago: Mexican Rice
Creamy Wild Salmon with Kale (from Indian Cooking Unfolded)
Ingredients
1/2 tsp ground turmeric
1 1/2 lbs skinless, boneless wild salmon fillet
1/4 cup cider vinegar
4 dried cayenne chiles, ground or 1 tsp ground red pepper
1 tsp kosher salt
1/4 tsp ground nutmeg
1 medium size bunch fresh kale (8 ounces)
2 tbsp canola oil
6 large cloves garlic, thinly sliced or finely chopped
1 can (13.5 - 15 oz) unsweetened coconut milk
1. Sprinkle 1/4 tsp of turmeric on each side of fish. Set aside as you make the spice paste.
2. Combine vinegar, chiles, salt, and nutmeg in small bowl.
3. Fill medium-size bowl with cold water. Remove tough ribs from the kale and thinly slice into long, slender shreds. Dunk shreds into bowl of water to rinse off any grit. Drain.
4. Heat oil in large skillet over medium-high heat. Add salmon and sear until light brown, 2 minutes.
5. Flip salmon and sear another 2 minutes. Transfer to plate.
6. Add garlic to skillet and stir-fry until light brown and aromatic.
7. Pour vinegar slurry into skillet and stir to mix. Simmer 2 minutes, scraping the bottom of rht pan.
8. Add kale and stir to coat. Pour 1/2 cup water into skillet and lower heat to medium, cover, and stew for 5 to 8 minutes until kale is tender.
9. Stir coconut milk into kale and bring to a boil.
10. Add salmon to liquid and baste until fish starts to flake, 3 to 5 minutes.
11. Transfer fish to a serving plate. Let sauce boil 3 to 4 minutes to thicken. Pour sauce over salmon and serve.
Saturday, October 10, 2015
Cardamom Fennel Scallops
You know you're behind on updating, when you log in and see a post that's 6 months old, still in draft form, and that begins "Gosh, it's been a long time." Umm, yeah, it has. I suppose I'll keep that post intact below and add further updates in the next few.
Gosh it's been a long time. I may've nearly forgotten how to cook in between foot surgery and work travels. Ok, maybe not entirely. I did somehow manage to buy new cookbooks while in bed recovering from surgery. As anyone who has spent any amount of time talking to me about cooking knows, I'm a little obsessed with Raghavan Iyer's cookbook 660 Curries. The only problem with that tome is that it's a little intimidating with a LOT of (delicious!) recipes but few pictures. Also, nearly everything calls for its own curry blend. Great for me, but not so great for recommending to others. When he came out with an "easy" cookbook with 10 ingredients or less in 2013, I was intrigued but decided I probably didn't need another Indian cookbook. While recovering from surgery though, it popped up on my Kindle list for $2.50 and of course I caved. If I couldn't cook, at least I could read about cooking?
A few weeks later, I managed to convince August (who was stuck on cooking duties) that he needed to make some Indian food. The result was a complete success. Quick and easy, but full of flavour. The original recipe calls for scallops, but Iyer also recommends cod which we used to great success. Three months later, I'm still thinking about this delicious dinner. Since then, we've managed to make a few recipes from this book (turmeric hash browns, kale and salmon).
One year ago: Pizza Bianca with Roasted Mushrooms and Fontina Well, one year ago when I first started this post. One year ago, now: Spiced Maple Pecan Pie with Star Anise
Two years ago: Saffron Scented Lamb with an Almond Sauce
Three years ago: Buffalo, Mushrooms, and Feta Meatballs
Four years ago: Indian Cooking Building Blocks
Five years ago: Meatballs in Tomato Sauce
Six years ago: Blueberry Boy Bait
Cardamom Fennel Scallops (from Indian Cooking Unfolded)
Ingredients
1 tsp fennel seeds
½ tsp black or yellow mustard seeds
¼ tsp cardamom seeds
1 lb large sea scallops (12 to 15)
4 medium-size cloves garlic, finely chopped
2 dried red cayenne chiles (like chile de árbol), stems discarded, coarsely chopped
1 tsp coarse kosher or sea salt
2 tbsp canola oil
½ cup unsweetened coconut milk
1 tbsp finely chopped fresh cilantro leaves and tender stems
1. Grind fennel, mustard, and cardamom seeds to consistency of finely ground black pepper. Transfer to medium bowl.
2. Add scallops, garlic, chiles, and salt to spice blend and stir to coat. Refrigerate covered until ready to cook.
3. Heat oil in large skillet over medium-high heat. Add scallops and sear 2 to 3 minutes per side.
4. Pour coconut milk into skillet and reduce to medium. Scrape to deglaze.
5. Cover skillet and simmer 2 to 3 minutes until scallops are cooked through. Transfer scallops to a serving platter.
6. Let sauce simmer uncovered until thickened, 2 minutes. Pour over scallops.
7. Sprinkle scallops with cilantro and serve.
Gosh it's been a long time. I may've nearly forgotten how to cook in between foot surgery and work travels. Ok, maybe not entirely. I did somehow manage to buy new cookbooks while in bed recovering from surgery. As anyone who has spent any amount of time talking to me about cooking knows, I'm a little obsessed with Raghavan Iyer's cookbook 660 Curries. The only problem with that tome is that it's a little intimidating with a LOT of (delicious!) recipes but few pictures. Also, nearly everything calls for its own curry blend. Great for me, but not so great for recommending to others. When he came out with an "easy" cookbook with 10 ingredients or less in 2013, I was intrigued but decided I probably didn't need another Indian cookbook. While recovering from surgery though, it popped up on my Kindle list for $2.50 and of course I caved. If I couldn't cook, at least I could read about cooking?
A few weeks later, I managed to convince August (who was stuck on cooking duties) that he needed to make some Indian food. The result was a complete success. Quick and easy, but full of flavour. The original recipe calls for scallops, but Iyer also recommends cod which we used to great success. Three months later, I'm still thinking about this delicious dinner. Since then, we've managed to make a few recipes from this book (turmeric hash browns, kale and salmon).
One year ago: Pizza Bianca with Roasted Mushrooms and Fontina Well, one year ago when I first started this post. One year ago, now: Spiced Maple Pecan Pie with Star Anise
Two years ago: Saffron Scented Lamb with an Almond Sauce
Three years ago: Buffalo, Mushrooms, and Feta Meatballs
Four years ago: Indian Cooking Building Blocks
Five years ago: Meatballs in Tomato Sauce
Six years ago: Blueberry Boy Bait
Cardamom Fennel Scallops (from Indian Cooking Unfolded)
Ingredients
1 tsp fennel seeds
½ tsp black or yellow mustard seeds
¼ tsp cardamom seeds
1 lb large sea scallops (12 to 15)
4 medium-size cloves garlic, finely chopped
2 dried red cayenne chiles (like chile de árbol), stems discarded, coarsely chopped
1 tsp coarse kosher or sea salt
2 tbsp canola oil
½ cup unsweetened coconut milk
1 tbsp finely chopped fresh cilantro leaves and tender stems
1. Grind fennel, mustard, and cardamom seeds to consistency of finely ground black pepper. Transfer to medium bowl.
2. Add scallops, garlic, chiles, and salt to spice blend and stir to coat. Refrigerate covered until ready to cook.
3. Heat oil in large skillet over medium-high heat. Add scallops and sear 2 to 3 minutes per side.
4. Pour coconut milk into skillet and reduce to medium. Scrape to deglaze.
5. Cover skillet and simmer 2 to 3 minutes until scallops are cooked through. Transfer scallops to a serving platter.
6. Let sauce simmer uncovered until thickened, 2 minutes. Pour over scallops.
7. Sprinkle scallops with cilantro and serve.
Saturday, December 20, 2014
Pork with Onions, Vinegar, and Coconut Milk (Vindaloo)
After getting back from Canada, I was in a cooking malaise. Everything was just kind of okay. Nothing outstanding, nothing bad. This dish was a happy surprise and break from that trend. It's not terribly spicy for a vindaloo, but the tangy vinegar and caramelized red onions add a wonderful depth of flavor. The original below is written for tender pork loin chops. I used pork stew meat and let them simmer in a whole can of coconut milk for 2 hours. I've been cooking a lot with cheeks lately and if you can find them to use here in place of stew meat, I think they'd give a wonderful contrast to the tangy vinegar.
One year ago: Curry Pork Pies
Two years ago: Pumpkin Stuffed with Everything Good
Three years ago: Pickled Cabbage
Four years ago: Spicy Red Beef Curry
Five years ago: Egg Drop
Pork with Onions, Vinegar, and Coconut Milk (Vindaloo) (from 600 Curries)
Ingredients
1/4 cup cider vinegar or malt vinegar
1 tbsp coarsely chopped ginger
1 tsp cumin seeds
6 large garlic cloves
2 small red onions: 1 coarsely chopped, 1 finely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 tsp coarse kosher or sea salt
1/4 tsp ground turmeric
2 tbsp canola oil
1 lb boneless pork loin chops, cut into strips 1" wide and 1/4" thick (or use cubed stew meat and see header notes)
2/3 cup unsweetened coconut milk (or 1 can if using a tougher cut)
2 tbsp finely chopped fresh cilantro
1. Pour vinegar into a blender jar and add ginger, cumin seeds, garlic, coarsely chopped red onion, dried chiles, and fresh chiles. Puree until smooth. Fold in salt and turmeric.
2. Heat oil in a large skillet over medium-high heat. Add finely chopped onion and stir-fry until light honey brown, 5 - 10 minutes.
3. Stir in vinegar paste and cook uncovered until vinegar evaporates and paste is slightly dry, 3 - 5 minutes.
4. Add pork strips and cook until meat is seared, 2 minutes.
5. Pour in coconut milk and stir to deglaze.
6. Reduce heat to medium-low, cover, and simmer until sauce thickens and pork is tender, 7 - 10 minutes for pork loin chops or 2 hours for a tougher cut).
7. Sprinkle with cilantro and serve.
One year ago: Curry Pork Pies
Two years ago: Pumpkin Stuffed with Everything Good
Three years ago: Pickled Cabbage
Four years ago: Spicy Red Beef Curry
Five years ago: Egg Drop
Pork with Onions, Vinegar, and Coconut Milk (Vindaloo) (from 600 Curries)
Ingredients
1/4 cup cider vinegar or malt vinegar
1 tbsp coarsely chopped ginger
1 tsp cumin seeds
6 large garlic cloves
2 small red onions: 1 coarsely chopped, 1 finely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 tsp coarse kosher or sea salt
1/4 tsp ground turmeric
2 tbsp canola oil
1 lb boneless pork loin chops, cut into strips 1" wide and 1/4" thick (or use cubed stew meat and see header notes)
2/3 cup unsweetened coconut milk (or 1 can if using a tougher cut)
2 tbsp finely chopped fresh cilantro
1. Pour vinegar into a blender jar and add ginger, cumin seeds, garlic, coarsely chopped red onion, dried chiles, and fresh chiles. Puree until smooth. Fold in salt and turmeric.
2. Heat oil in a large skillet over medium-high heat. Add finely chopped onion and stir-fry until light honey brown, 5 - 10 minutes.
3. Stir in vinegar paste and cook uncovered until vinegar evaporates and paste is slightly dry, 3 - 5 minutes.
4. Add pork strips and cook until meat is seared, 2 minutes.
5. Pour in coconut milk and stir to deglaze.
6. Reduce heat to medium-low, cover, and simmer until sauce thickens and pork is tender, 7 - 10 minutes for pork loin chops or 2 hours for a tougher cut).
7. Sprinkle with cilantro and serve.
Sunday, September 21, 2014
Spiced Lamb Chops with a Fenugreek Sauce
One of the best parts about traveling to India was the opportunity to finally try authentic Indian food. It's long been a favourite of mine to cook (maybe you've noticed?), but having never traveled to India, it's always been a question in my mind of how close I was actually getting. I left India with a full and satisfied belly, a greater confidence in what I've been doing, and a craving for more Indian food. Unlike some of my colleagues, I know I can go for at least a month without tiring of the rich blend of spices.
As luck would have it, before I left, our meat CSA had given us 2 lbs of lamb loin chops. With all ingredients on hand, this seemed like the perfect recipe to highlight a welcome back from India. The rub on the lamb is full of rich smoky flavours and the fenugreek-cream sauce is rich and wonderful. This really is nothing like what I ate in India (I was in a mostly vegetarian region and the meat I did have was from long braises), but the flavours still capture the essence. Except for the marinade time, this is also a very quick meal. If you're using lamb loin chops and like your lamb a little less rare, you may want to cook longer.
One year ago: (Wedding hiatus!)
Two years ago: Puy lentils with sour cherries, bacon, and Gorgonzola
Three years ago: Sweet-and-sour red peppers
Four years ago: Tomato Galette
Spiced Lamb Chops with a Fenugreek Sauce (from 660 Curries)
Ingredients
2 tbsp ginger paste
1 tbsp garlic paste
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp black cumin seeds, ground
seeds from 2 black cardamom pods, ground
1 tsp cayenne
1 tsp coarse salt
1 lb rack of lamb, cut into chops (loin chops also work well)
2 tbsp mustard oil or canola oil
1 cup half-and half
1/2 cup chopped fresh or frozen fenugreek leaves
1/2 tsp Kashmiri garam masala
1. Combine ginger paste, garlic paste, coriander, cumin, black cumin, cardamom, cayenne, and 1/2 tsp salt in small bowl. Coat lamb chops with rub and refrigerate covered for 30 minutes to overnight.
2. Heat oil in a large skillet over medium-high heat. Add lamb chops (with rub) to oil and sear each side until browned (2 minutes per side). Transfer to serving platter.
3. Pour half-and-half into skillet and bring to a simmer. Add fenugreek leaves, garam masala, and remaining 1/2 tsp salt. Simmer, stirring, until sauce thickens 2 - 4 minutes.
4. Pour sauce over chops and serve.
As luck would have it, before I left, our meat CSA had given us 2 lbs of lamb loin chops. With all ingredients on hand, this seemed like the perfect recipe to highlight a welcome back from India. The rub on the lamb is full of rich smoky flavours and the fenugreek-cream sauce is rich and wonderful. This really is nothing like what I ate in India (I was in a mostly vegetarian region and the meat I did have was from long braises), but the flavours still capture the essence. Except for the marinade time, this is also a very quick meal. If you're using lamb loin chops and like your lamb a little less rare, you may want to cook longer.
One year ago: (Wedding hiatus!)
Two years ago: Puy lentils with sour cherries, bacon, and Gorgonzola
Three years ago: Sweet-and-sour red peppers
Four years ago: Tomato Galette
Spiced Lamb Chops with a Fenugreek Sauce (from 660 Curries)
Ingredients
2 tbsp ginger paste
1 tbsp garlic paste
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp black cumin seeds, ground
seeds from 2 black cardamom pods, ground
1 tsp cayenne
1 tsp coarse salt
1 lb rack of lamb, cut into chops (loin chops also work well)
2 tbsp mustard oil or canola oil
1 cup half-and half
1/2 cup chopped fresh or frozen fenugreek leaves
1/2 tsp Kashmiri garam masala
1. Combine ginger paste, garlic paste, coriander, cumin, black cumin, cardamom, cayenne, and 1/2 tsp salt in small bowl. Coat lamb chops with rub and refrigerate covered for 30 minutes to overnight.
2. Heat oil in a large skillet over medium-high heat. Add lamb chops (with rub) to oil and sear each side until browned (2 minutes per side). Transfer to serving platter.
3. Pour half-and-half into skillet and bring to a simmer. Add fenugreek leaves, garam masala, and remaining 1/2 tsp salt. Simmer, stirring, until sauce thickens 2 - 4 minutes.
4. Pour sauce over chops and serve.
Sunday, August 17, 2014
Catfish with a Chunky Avocado-Tomato Sauce
One of the things I will never grow tired of living in California is the availability of perfect avocados. One of the vendors at the Saturday farmer's market sells bags of small avocados which are the perfect size for snacking on. Occasionally, I realize that I should maybe try to do something with the avocado abundance rather than just eating them. This recipe pairs creamy avocados with Indian spices for a refreshingly different (and spicy!) dinner.
I was using very thin sole for this dish instead of catfish, so I skipped the initial browning step entirely to avoid overcooking the fish and left the fish in filet strips.
Two years ago: Creme Brulee French Toast
Three years ago: Creamy, Lemony Eggs with Prosciutto
Four years ago: Corn and Tomato Gratin
Catfish with a Chunky Avocado-Tomato Sauce (from 660 Curries)
Ingredients
1 tsp ground turmeric
1 lb skinless catfish fillets, cut into 2" pieces
2 tbsp canola oil
1 tsp black or yellow mustard seeds
1 large ripe Haas avocado, seeded, peeled, and cut into 1" cubes
1/2 cup canned (or fresh) diced tomatoes
12 medium to large curry leaves
4 fresh green chiles, stems removed and cut in half
3 lengthwise slices fresh ginger (1.5"x1"x1/8"), cut into matchsticks
1 tsp coarse salt
1. Sprinkle turmeric over catfish and rub in. Cover and refrigerate 30 minutes - overnight.
2. Heat oil in a large skillet over medium-high heat. Add mustard seeds, cover, and let pop like popcorn, ~ 30 seconds.
3. Add fish and cook until each side is lightly browned, ~ 15 seconds each. Transfer to a plate.
4. Add avocado, tomatoes, curry leaves, chiles, ginger, salt, and 1/2 cup water to skillet. Heat to a boil.
5. Return fish to skillet and spoon sauce over them. Cover and poach until fish is cooked. (You may need to reduce the heat a bit.)
6. Using a slotted spatula, transfer the fish to a serving platter.
7. Simmer sauce uncovered for 1 - 2 minutes until it starts to thicken. Spoon over fish and serve.
I was using very thin sole for this dish instead of catfish, so I skipped the initial browning step entirely to avoid overcooking the fish and left the fish in filet strips.
Two years ago: Creme Brulee French Toast
Three years ago: Creamy, Lemony Eggs with Prosciutto
Four years ago: Corn and Tomato Gratin
Catfish with a Chunky Avocado-Tomato Sauce (from 660 Curries)
Ingredients
1 tsp ground turmeric
1 lb skinless catfish fillets, cut into 2" pieces
2 tbsp canola oil
1 tsp black or yellow mustard seeds
1 large ripe Haas avocado, seeded, peeled, and cut into 1" cubes
1/2 cup canned (or fresh) diced tomatoes
12 medium to large curry leaves
4 fresh green chiles, stems removed and cut in half
3 lengthwise slices fresh ginger (1.5"x1"x1/8"), cut into matchsticks
1 tsp coarse salt
1. Sprinkle turmeric over catfish and rub in. Cover and refrigerate 30 minutes - overnight.
2. Heat oil in a large skillet over medium-high heat. Add mustard seeds, cover, and let pop like popcorn, ~ 30 seconds.
3. Add fish and cook until each side is lightly browned, ~ 15 seconds each. Transfer to a plate.
4. Add avocado, tomatoes, curry leaves, chiles, ginger, salt, and 1/2 cup water to skillet. Heat to a boil.
5. Return fish to skillet and spoon sauce over them. Cover and poach until fish is cooked. (You may need to reduce the heat a bit.)
6. Using a slotted spatula, transfer the fish to a serving platter.
7. Simmer sauce uncovered for 1 - 2 minutes until it starts to thicken. Spoon over fish and serve.
Sunday, March 23, 2014
Marinated Lamb Popsicles with Fenugreek Cream Curry
The culinary highlight of our vacation a few years ago (Vancouver, Yukon, NWT, and Alaska) was an Indian restaurant in Vancouver named Vij's. I cook a lot of Indian food at home, so I'm always a little reluctant to go out for it, but I was told I couldn't miss Vij's. It was a drizzly day when we arrived to Vij's 15 minutes before it opened to find a long line of people waiting to get in. They don't offer reservations, so we dutifully waited in line only to miss the first seating. Luckily, we were close enough to the front to be taken to the bar to wait. We managed to grab a seat and some cocktails to wait out the first seating while servers came by with delicious trays of free hors d'oeuvres. The dinner itself exceeded all of my expectations, in particular this dish with delicious lamb and a fragrant, creamy fenugreek cream sauce. The cookbook experience isn't quite as magical as our dinner there, but then again, I did have to do the cooking and no one was bringing out Indian cocktails for this meal. I've included the original recipe below, but I suggest that you might want to reduce the amount of cream in the sauce a bit as this cookbook seems to like thing extremely saucy. There's a 2 - 4 hour marinade on these, but other than that, it's a quick and easy weeknight meal despite being elegant enough for a special occasion. The cookbook suggests serving these over thinly sliced potatoes cooked with a bit of turmeric.
One year ago: Dry-Fried Beef Slivers
Two years ago: Stir-fried Shrimp Sambal
Three years ago: Five-Spice Beef Stir-Fry
Four years ago: Eggs en Cocotte with Pesto
Marinated Lamb Popsicles with Fenugreek Cream Curry (from Vij's)
Ingredients
Lamb
1/4 cup sweet white wine
3/4 cup grainy yellow mustard
1 tsp salt
1 tsp ground pepper
4 lbs French-cut racks of lamb, in chops
Curry Sauce
4 cups whipping cream
1 tbsp salt
1 tsp paprika
1/2 tsp ground cayenne
1 tbsp dried fenugreek leaves
1/4 cup lemon juice
3 - 4 tbsp canola oil
3 tbsp finely chopped garlic
1 tsp turmeric
1. Combine wine, mustard, salt, and pepper in large bowl. Add lamb and coat well. Cover with plastic wrap and refrigerate for 2 - 4 hours.
2. In large bowl, combine cream, salt, paprika, cayenne, fenugreek, and lemon juice. (I was tempted to skip this step to avoid dirtying an extra dish. Don't!! The lemon juice will thicken the cream - similar to when you make a quick substitute for buttermilk.)
3. Heat 3 - 4 tbsp of oil in a medium pot on medium heat. Saute garlic until golden.
4. Add turmeric and cook for 1 minute.
5. Stir in cream mixture and cook on low to medium heat for about 5 minutes or until gently boiling.
6. Preheat a stove-top cast iron grill or barbecue to high heat. Cook lamb for 2 - 3 minutes per side.
7. Serve lamb with cream curry on top or as a dipping sauce.
One year ago: Dry-Fried Beef Slivers
Two years ago: Stir-fried Shrimp Sambal
Three years ago: Five-Spice Beef Stir-Fry
Four years ago: Eggs en Cocotte with Pesto
Marinated Lamb Popsicles with Fenugreek Cream Curry (from Vij's)
Ingredients
Lamb
1/4 cup sweet white wine
3/4 cup grainy yellow mustard
1 tsp salt
1 tsp ground pepper
4 lbs French-cut racks of lamb, in chops
Curry Sauce
4 cups whipping cream
1 tbsp salt
1 tsp paprika
1/2 tsp ground cayenne
1 tbsp dried fenugreek leaves
1/4 cup lemon juice
3 - 4 tbsp canola oil
3 tbsp finely chopped garlic
1 tsp turmeric
1. Combine wine, mustard, salt, and pepper in large bowl. Add lamb and coat well. Cover with plastic wrap and refrigerate for 2 - 4 hours.
2. In large bowl, combine cream, salt, paprika, cayenne, fenugreek, and lemon juice. (I was tempted to skip this step to avoid dirtying an extra dish. Don't!! The lemon juice will thicken the cream - similar to when you make a quick substitute for buttermilk.)
3. Heat 3 - 4 tbsp of oil in a medium pot on medium heat. Saute garlic until golden.
4. Add turmeric and cook for 1 minute.
5. Stir in cream mixture and cook on low to medium heat for about 5 minutes or until gently boiling.
6. Preheat a stove-top cast iron grill or barbecue to high heat. Cook lamb for 2 - 3 minutes per side.
7. Serve lamb with cream curry on top or as a dipping sauce.
Three-Bean Chili with a Cashew-Pistachio Sauce
Those of you who know me well are probably wondering what a chili that includes beans is doing on this blog (not only beans, but tomatoes as well!). This is an Indian-flavored chili, so I think it's okay to bend the rules. If you don't like heat, you'll want to scale back the chilies or cayenne a bit. The sweetness of the nuts makes a nice contrast to the heat and Indian spices though. Feel free to top this with cheese, yogurt, or sour cream.
One year ago: Shredded Beef with Sweet Peppers
Two years ago: Potato Rendang
Three years ago: Pork and Sweet Potato Stew
Four years ago: Pasta with Roasted Red Pepper Pesto
Three-Bean Chili with a Cashew-Pistachio Sauce (from 660 Curries)
Ingredients
1/4 cup canola oil
1 large red onion, finely chopped
2 celery ribs, finely chopped
1 medium carrot, peeled and finely chopped
6 garlic cloves, finely chopped
4 fresh green Thai, cayenne, or serrano chiles, finely chopped
1 can (14.5 ounces) diced tomatoes
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
2 tsp Toasted Cumin-Coriander blend (a 2:1 blend of coriander and cumin seeds toasted and ground)
1 1/2 tsp coarse salt
1/2 tsp ground turmeric
1/2 cup pine nuts
1/2 cup cashew nuts
1/2 cup pistachio nuts
3 cups water, divided
1 can pinto beans, drained and rinsed (or 1/2 cup dried, cooked)
1 can red kidney beans, drained and rinsed (or 1/2 cup dried, cooked)
1 can black beans beans, drained and rinsed (or 1/2 cup dried, cooked)
1/4 cup finely chopped fresh cilantro
1. Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, garlic, and fresh chiles and cook, stirring, until vegetables soften and brown, ~20 minutes.
2. Stir in tomatoes, ground chiles, cumin-coriander blend, salt, and turmeric. Lower heat to medium and cook until tomato softens, 5 minutes.
3. Meanwhile, pour 1/4 cup water into a blender jar and add 3 types of nuts. Puree to a thick, slightly gritty paste. (If you need to add more water, you can take it out of the water you're adding in step 5 to the blender. Just be careful you don't add too much. You want the nuts to grind evenly and if you add all the water, they won't.)
4. Add nut paste to the vegetable mixture.
5. Pour 2 3/4 cups water into the blender jar (or whatever you have left out of 3 cups total). Whir blades to wash out any stuck bits of nut paste. Pour into vegetable mixture.
6. Add pinto, kidney, and black beans and stir.
7. Bring chili to a boil, lower heat to medium-low, cover pan, and simmer for 15 minutes.
8. Reduce heat to low, stir, and simmer another 15 minutes or until sauce is thick.
9. Sprinkle with cilantro and serve.
One year ago: Shredded Beef with Sweet Peppers
Two years ago: Potato Rendang
Three years ago: Pork and Sweet Potato Stew
Four years ago: Pasta with Roasted Red Pepper Pesto
Three-Bean Chili with a Cashew-Pistachio Sauce (from 660 Curries)
Ingredients
1/4 cup canola oil
1 large red onion, finely chopped
2 celery ribs, finely chopped
1 medium carrot, peeled and finely chopped
6 garlic cloves, finely chopped
4 fresh green Thai, cayenne, or serrano chiles, finely chopped
1 can (14.5 ounces) diced tomatoes
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
2 tsp Toasted Cumin-Coriander blend (a 2:1 blend of coriander and cumin seeds toasted and ground)
1 1/2 tsp coarse salt
1/2 tsp ground turmeric
1/2 cup pine nuts
1/2 cup cashew nuts
1/2 cup pistachio nuts
3 cups water, divided
1 can pinto beans, drained and rinsed (or 1/2 cup dried, cooked)
1 can red kidney beans, drained and rinsed (or 1/2 cup dried, cooked)
1 can black beans beans, drained and rinsed (or 1/2 cup dried, cooked)
1/4 cup finely chopped fresh cilantro
1. Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, garlic, and fresh chiles and cook, stirring, until vegetables soften and brown, ~20 minutes.
2. Stir in tomatoes, ground chiles, cumin-coriander blend, salt, and turmeric. Lower heat to medium and cook until tomato softens, 5 minutes.
3. Meanwhile, pour 1/4 cup water into a blender jar and add 3 types of nuts. Puree to a thick, slightly gritty paste. (If you need to add more water, you can take it out of the water you're adding in step 5 to the blender. Just be careful you don't add too much. You want the nuts to grind evenly and if you add all the water, they won't.)
4. Add nut paste to the vegetable mixture.
5. Pour 2 3/4 cups water into the blender jar (or whatever you have left out of 3 cups total). Whir blades to wash out any stuck bits of nut paste. Pour into vegetable mixture.
6. Add pinto, kidney, and black beans and stir.
7. Bring chili to a boil, lower heat to medium-low, cover pan, and simmer for 15 minutes.
8. Reduce heat to low, stir, and simmer another 15 minutes or until sauce is thick.
9. Sprinkle with cilantro and serve.
Sunday, January 26, 2014
Loin Lamb Chops with an Apricot Sauce
One of the best parts of being home after three weeks away is finally having the time to cook again. No matter how good the food is while I'm traveling, I always appreciate being able to be back in my own kitchen. The post-holiday recipe backlog though always seems to get to me. This particular dish was part of an early pre-Christmas dinner. This is a rich, elegant, but relatively simple dinner. It draws flavors from Indian cooking, but they don't overwhelm the lamb. Note this has a marinade so plan accordingly.
One year ago: Boiled Beef Slices in a Fiery Sauce
Two years ago: Spiced Braised Nyonya Pork
Three years ago: Greek-Style Penne with Lamb, Parsnips, Cinnamon, and Tomatoes
Four years ago: Spinach and Cheese Strata (still a favorite! We served this at our post-wedding breakfast.)
Loin Lamb Chops with an Apricot Sauce (from 660 Curries)
Ingredients
2 tbsp ginger paste
2 tbsp garlic paste
1 tsp coarse salt
8 bone-in loin lamb chops, excess fat trimmed
6 dried apricots, cut into 1/4" thick slices
1 cup boiling water
2 tbsp canola oil
1 small red onion, cut in half and thinly sliced
6 cloves garlic, thinly sliced
1 tsp black peppercorns
1/2 tsp rock salt
1/4 tsp whole cloves
1/4 tsp cardamom seeds from white or green pods
1 cinnamon stick, broken into pieces
1/4 tsp cayenne pepper
3/4 tsp sweet paprika
2 tbsp finely chopped cilantro
1. Combine ginger paste, garlic paste, and salt in small bowl. Smear on lamb chops, refrigerate covered for 30 minutes to overnight.
2. When you are ready to cook the chops, put apricot slices in small bowl and pour boiling water over them. Set aside for 30 minutes. Drain, reserving the liquid.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and stir. Cover and cook, stirring as needed, until onions are caramel-brown, 15 - 20 minutes.
4. Meanwhile, combine peppercorns, rock salt, cloves, cardamom and cinnamon in a mortar. Pound to texture of coarse sawdust. Stir in cayenne and paprika.
5. Transfer onions and garlic to blender. Add apricot slices. Pour half of apricot soaking water into jar. Puree.
6. Return onion sauce to saucepan. Pour remaining soaking liquid into blender jar, swish around, and poor into pan.
7. Stir pounded spices into onion sauce. Keep sauce covered over low heat while you cook the lamb chops.
8. Grill or broil lamb chops until meat is seared and cooked medium-rare.
9. Transfer chops to serving platter and ladle sauce over them. Sprinkle with cilantro and serve.
One year ago: Boiled Beef Slices in a Fiery Sauce
Two years ago: Spiced Braised Nyonya Pork
Three years ago: Greek-Style Penne with Lamb, Parsnips, Cinnamon, and Tomatoes
Four years ago: Spinach and Cheese Strata (still a favorite! We served this at our post-wedding breakfast.)
Loin Lamb Chops with an Apricot Sauce (from 660 Curries)
Ingredients
2 tbsp ginger paste
2 tbsp garlic paste
1 tsp coarse salt
8 bone-in loin lamb chops, excess fat trimmed
6 dried apricots, cut into 1/4" thick slices
1 cup boiling water
2 tbsp canola oil
1 small red onion, cut in half and thinly sliced
6 cloves garlic, thinly sliced
1 tsp black peppercorns
1/2 tsp rock salt
1/4 tsp whole cloves
1/4 tsp cardamom seeds from white or green pods
1 cinnamon stick, broken into pieces
1/4 tsp cayenne pepper
3/4 tsp sweet paprika
2 tbsp finely chopped cilantro
1. Combine ginger paste, garlic paste, and salt in small bowl. Smear on lamb chops, refrigerate covered for 30 minutes to overnight.
2. When you are ready to cook the chops, put apricot slices in small bowl and pour boiling water over them. Set aside for 30 minutes. Drain, reserving the liquid.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and stir. Cover and cook, stirring as needed, until onions are caramel-brown, 15 - 20 minutes.
4. Meanwhile, combine peppercorns, rock salt, cloves, cardamom and cinnamon in a mortar. Pound to texture of coarse sawdust. Stir in cayenne and paprika.
5. Transfer onions and garlic to blender. Add apricot slices. Pour half of apricot soaking water into jar. Puree.
6. Return onion sauce to saucepan. Pour remaining soaking liquid into blender jar, swish around, and poor into pan.
7. Stir pounded spices into onion sauce. Keep sauce covered over low heat while you cook the lamb chops.
8. Grill or broil lamb chops until meat is seared and cooked medium-rare.
9. Transfer chops to serving platter and ladle sauce over them. Sprinkle with cilantro and serve.
Sunday, October 20, 2013
Stewed Spinach with Coconut, Chiles, and Curry Leaves
This dish is everything an Indian side dish should be - easy to make, richly flavorful with just a little bit of heat. I made some fish to go with it, but this side dish stole the show entirely.
One year ago: Beef Stew with Squash and Cinnamon
Two years ago: Honey-Glazed Five-Spice Baby Back Ribs
Four years ago: Sesame Green Beans
Stewed Spinach with Coconut, Chiles, and Curry Leaves (from 660 Curries)
Ingredients
1 lb fresh spinach leaves
1 cup shredded coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1/4 cup medium to large fresh curry leaves
4 dried red Thai or cayenne chiles, stems removed
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (cream-colored)
1 tsp coarse salt
1. Bring large pot of water to a boil over medium-high heat. Add spinach in batches, stirring until it wilts, 3 - 5 minutes.
2. Drain, reserving 1/2 cup of cooking water. Shock with cold water. Transfer to cutting board and chop finely.
3. Pour reserved cooking water into blender jar. Add coconut, curry leaves, and 2 chiles. Puree.
4. Heat ghee in small skillet over medium-high heat. Add mustard seeds, cover skillet, and cook until they've stopped popping.
5. Add lentils and remaining 2 chiles and stir-fry until chiles blacken, 15 - 20 seconds.
6. Add spinach, along with any water from the greens.
7. Add salt and coconut paste. Bring to a boil, then lower heat to medium, cover and simmer 10 minutes to allow flavors to meld.
One year ago: Beef Stew with Squash and Cinnamon
Two years ago: Honey-Glazed Five-Spice Baby Back Ribs
Four years ago: Sesame Green Beans
Stewed Spinach with Coconut, Chiles, and Curry Leaves (from 660 Curries)
Ingredients
1 lb fresh spinach leaves
1 cup shredded coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1/4 cup medium to large fresh curry leaves
4 dried red Thai or cayenne chiles, stems removed
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (cream-colored)
1 tsp coarse salt
1. Bring large pot of water to a boil over medium-high heat. Add spinach in batches, stirring until it wilts, 3 - 5 minutes.
2. Drain, reserving 1/2 cup of cooking water. Shock with cold water. Transfer to cutting board and chop finely.
3. Pour reserved cooking water into blender jar. Add coconut, curry leaves, and 2 chiles. Puree.
4. Heat ghee in small skillet over medium-high heat. Add mustard seeds, cover skillet, and cook until they've stopped popping.
5. Add lentils and remaining 2 chiles and stir-fry until chiles blacken, 15 - 20 seconds.
6. Add spinach, along with any water from the greens.
7. Add salt and coconut paste. Bring to a boil, then lower heat to medium, cover and simmer 10 minutes to allow flavors to meld.
Thursday, October 3, 2013
Imperial Potatoes
With a little bit of heat, a little bit of smokiness, and a bit of sweetness, this makes for a complex side dish or main course.
One year ago: Grilled Chicken with a Cashew-Tomato Sauce
Two years ago: Basil, Hazelnut, and Chocolate Cupcakes
Three years ago: Caramel Apple Blackout Cake
Four years ago: Asparagus, Goat Cheese, and Lemon Pasta
Imperial Potatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks (3" long)
2 bay leaves
1 small red onion, cut into 1" pieces
1/4 cup cashews
1/4 cup golden raisins
1 lb russet or Yukon Gold potatoes, peeled and cut into 1" cubes
2 medium green or red bell peppers (8 ounces total), stemmed, seeded, and cut into 1" pieces
2 tsp coarse salt
1/4 tsp ground turmeric
2 tbsp finely chopped cilantro
1/2 tsp Balti masala
1/2 tsp cayenne
1. Heat oil in medium saucepan over medium-high heat. Add cumin seeds, cardamom pods, cinnamon sticks, and bay leaves. Cook until fragrant, 10 - 15 seconds.
2. Add onion, cashews, and raisins and stir-fry until light brown, 2 - 3 minutes.
3. Add potatoes and bell peppers. Pour in 1 cup water and sprinkle with salt and turmeric. Bring to boil, reduce heat to medium-low, cover, and cook until tender, 12 - 15 minutes.
4. Stir in cilantro, garam masala, and cayenne and serve.
One year ago: Grilled Chicken with a Cashew-Tomato Sauce
Two years ago: Basil, Hazelnut, and Chocolate Cupcakes
Three years ago: Caramel Apple Blackout Cake
Four years ago: Asparagus, Goat Cheese, and Lemon Pasta
Imperial Potatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks (3" long)
2 bay leaves
1 small red onion, cut into 1" pieces
1/4 cup cashews
1/4 cup golden raisins
1 lb russet or Yukon Gold potatoes, peeled and cut into 1" cubes
2 medium green or red bell peppers (8 ounces total), stemmed, seeded, and cut into 1" pieces
2 tsp coarse salt
1/4 tsp ground turmeric
2 tbsp finely chopped cilantro
1/2 tsp Balti masala
1/2 tsp cayenne
1. Heat oil in medium saucepan over medium-high heat. Add cumin seeds, cardamom pods, cinnamon sticks, and bay leaves. Cook until fragrant, 10 - 15 seconds.
2. Add onion, cashews, and raisins and stir-fry until light brown, 2 - 3 minutes.
3. Add potatoes and bell peppers. Pour in 1 cup water and sprinkle with salt and turmeric. Bring to boil, reduce heat to medium-low, cover, and cook until tender, 12 - 15 minutes.
4. Stir in cilantro, garam masala, and cayenne and serve.
Cubed Pork with Potatoes, Yogurt, and Tamarind
For some reason, I always find myself far more drawn to lamb curries than pork, but this tangy curry is worth a deviation.
One year ago: Moroccan Carrots
Two years ago: Chana Masala
Three years ago: Lemon and Cranberry Scones
Four years ago: Raspberry-topped Lemon Muffins
Cubed Pork with Potatoes, Yogurt, and Tamarind (from 660 Curries)
Ingredients
1 1/2 tsp cayenne
1/2 tsp ground turmeric
2 lb boneless pork loin chops, cut into 1" cubes
1 lb russet or Yukon gold potatoes, peeled and thinly sliced
2 tbsp canola oil
1 tsp cumin seeds
1 large red onion, thinly sliced
3 bay leaves
1 tsp tamarind paste
2 tsp coarse salt
1/2 cup thickened yogurt
1 tsp Punjabi garam masala
1. Combine cayenne and turmeric in bowl. Add pork and toss to coat. Refrigerate covered 30 minutes - overnight.
2. Heat oil in large saucepan over medium heat. Add potatoes and cook until light brown, 5 - 8 minutes. Transfer to plate.
3. Add cumin seeds, onion, bay leaves, and pork to pan. Cook until pork releases juices and onion sweats, 5 - 10 minutes.
4. Reduce heat to medium and cook until pork starts to brown, 5 - 10 minutes.
5. In small bowl, stir tamarind paste into 1/2 cup water. Stir into pan. Add salt and heat to boil. Reduce heat to medium-low, cover, and simmer until tender, 10 - 15 minutes.
6. Stir in potatoes and simmer, covered until tender, 25 - 30 minutes.
7. Fold in yogurt and garam masala and serve.
One year ago: Moroccan Carrots
Two years ago: Chana Masala
Three years ago: Lemon and Cranberry Scones
Four years ago: Raspberry-topped Lemon Muffins
Cubed Pork with Potatoes, Yogurt, and Tamarind (from 660 Curries)
Ingredients
1 1/2 tsp cayenne
1/2 tsp ground turmeric
2 lb boneless pork loin chops, cut into 1" cubes
1 lb russet or Yukon gold potatoes, peeled and thinly sliced
2 tbsp canola oil
1 tsp cumin seeds
1 large red onion, thinly sliced
3 bay leaves
1 tsp tamarind paste
2 tsp coarse salt
1/2 cup thickened yogurt
1 tsp Punjabi garam masala
1. Combine cayenne and turmeric in bowl. Add pork and toss to coat. Refrigerate covered 30 minutes - overnight.
2. Heat oil in large saucepan over medium heat. Add potatoes and cook until light brown, 5 - 8 minutes. Transfer to plate.
3. Add cumin seeds, onion, bay leaves, and pork to pan. Cook until pork releases juices and onion sweats, 5 - 10 minutes.
4. Reduce heat to medium and cook until pork starts to brown, 5 - 10 minutes.
5. In small bowl, stir tamarind paste into 1/2 cup water. Stir into pan. Add salt and heat to boil. Reduce heat to medium-low, cover, and simmer until tender, 10 - 15 minutes.
6. Stir in potatoes and simmer, covered until tender, 25 - 30 minutes.
7. Fold in yogurt and garam masala and serve.
Saffron-Scented Lamb with an Almond Sauce
It's hard to come back to posting recipes after a hiatus. So much has happened and so many things have blended together in the mean time. You might find the first dozen or so recipes sorely lacking in the background department, but you should know if they were good enough to make my list, they're good enough to take a chance on and cook. If I recall correctly, this is a richly flavored curry with a nice smoky flavour from the cardamom. As usual with this cookbook, if you're using lamb stew meat, you'll want to increase the cooking time. I usually go with 2 - 3 hours.
One year ago: Buffalo, Mushroom, and Feta Meatballs
Two years ago: Paneer
Three years ago: Meatballs in Tomato Sauce
Four years ago (what, what?): Blueberry Boy Bait
Saffron-Scented Lamb with an Almond Sauce (from 660 Curries)
Ingredients
2 tbsp Ghee or canola oil
1 tsp cumin seeds
3 cinnamon sticks (3" long)
3 bay leaves
3 black cardamom pods
1 medium red onion, thinly sliced
1 1/2 lb leg of lamb, cut into 1" cubes
1 cup slivered blanched almonds
1/4 tsp saffron threads
1 1/2 tsp coarse salt
2 tbsp finely chopped cilantro
1. Heat ghee in large skillet over medium-high heat. Sprinkle in cumin seeds, cinnamon sticks, bay leaves, and cardamom pods. Cook until aromatic, 1 minute.
2. Add onion and lower heat to medium. Stir-fry until onion soft and honey-brown, 10 minutes (or quite a bit longer).
3. Add lamb and cook until it starts to brown and ghee separates, 15 - 20 minutes.
4. While the lamb is cooking, pour 1/2 cup water into a blender. Add almonds and puree.
5. Pour almond paste into skillet with lamb. Pour 1 cup water into blender and add to skillet along with saffron and salt. Bring to boil, reduce to medium-low, cover, and simmer, stirring occasionally until lamb is tender, 25 - 30 minutes.
6. Stir in cilantro and serve.
One year ago: Buffalo, Mushroom, and Feta Meatballs
Two years ago: Paneer
Three years ago: Meatballs in Tomato Sauce
Four years ago (what, what?): Blueberry Boy Bait
Saffron-Scented Lamb with an Almond Sauce (from 660 Curries)
Ingredients
2 tbsp Ghee or canola oil
1 tsp cumin seeds
3 cinnamon sticks (3" long)
3 bay leaves
3 black cardamom pods
1 medium red onion, thinly sliced
1 1/2 lb leg of lamb, cut into 1" cubes
1 cup slivered blanched almonds
1/4 tsp saffron threads
1 1/2 tsp coarse salt
2 tbsp finely chopped cilantro
1. Heat ghee in large skillet over medium-high heat. Sprinkle in cumin seeds, cinnamon sticks, bay leaves, and cardamom pods. Cook until aromatic, 1 minute.
2. Add onion and lower heat to medium. Stir-fry until onion soft and honey-brown, 10 minutes (or quite a bit longer).
3. Add lamb and cook until it starts to brown and ghee separates, 15 - 20 minutes.
4. While the lamb is cooking, pour 1/2 cup water into a blender. Add almonds and puree.
5. Pour almond paste into skillet with lamb. Pour 1 cup water into blender and add to skillet along with saffron and salt. Bring to boil, reduce to medium-low, cover, and simmer, stirring occasionally until lamb is tender, 25 - 30 minutes.
6. Stir in cilantro and serve.
Saturday, July 27, 2013
Lamb Curry in Sweet Onion-Tomato Sauce
This is a classic Indian lamb curry. It's richly flavored, but if you already have the fried onion paste made takes very little effort. The lamb we get in our CSA box is on the fatty side, so I increased the cooking time to 2 - 3 hours, but if yours is less fatty, this will be an even quicker dinner. Serve with naan or buttered rice for a simple, rich, satisfying meal.
Two years ago: Charred Broccoli with Chiles and Garlic
Three years ago: Blueberry Cake Muffins
Lamb Curry in Sweet Onion-Tomato Sauce (from 660 Curries)
Ingredients
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp sweet paprika
1 tsp coarse salt
1/2 tsp cayenne
1/2 tsp ground turmeric
4 slices fresh ginger (2"x1"x1/8"), finely chopped
4 garlic cloves, finely chopped
1 1/4 lb leg of lamb, cut into 1" cubes
2 tbsp canola oil
4 black cardamom pods
2 bay leaves
1 cup tomato sauce
1/4 cup fried onion paste (I can't find the original recipe, but it's blended caramelized red onion and a bit of water)
2 tbsp finely chopped cilantro
1. Combine coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic in medium bowl. Add lamb and toss to coat. Refrigerate covered for 30 minutes.
2. Heat oil in medium saucepan over medium-high heat. Add cardamom pods and bay leaves and cook 30 seconds.
3. Add lamb and stir-fry to sear, 5 - 8 minutes.
4. Stir in tomato sauce, fried onion paste, and cilantro. Once it comes to a boil, reduce heat to medium-low, cover, and simmer 45 minutes. Serve.
Two years ago: Charred Broccoli with Chiles and Garlic
Three years ago: Blueberry Cake Muffins
Lamb Curry in Sweet Onion-Tomato Sauce (from 660 Curries)
Ingredients
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp sweet paprika
1 tsp coarse salt
1/2 tsp cayenne
1/2 tsp ground turmeric
4 slices fresh ginger (2"x1"x1/8"), finely chopped
4 garlic cloves, finely chopped
1 1/4 lb leg of lamb, cut into 1" cubes
2 tbsp canola oil
4 black cardamom pods
2 bay leaves
1 cup tomato sauce
1/4 cup fried onion paste (I can't find the original recipe, but it's blended caramelized red onion and a bit of water)
2 tbsp finely chopped cilantro
1. Combine coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic in medium bowl. Add lamb and toss to coat. Refrigerate covered for 30 minutes.
2. Heat oil in medium saucepan over medium-high heat. Add cardamom pods and bay leaves and cook 30 seconds.
3. Add lamb and stir-fry to sear, 5 - 8 minutes.
4. Stir in tomato sauce, fried onion paste, and cilantro. Once it comes to a boil, reduce heat to medium-low, cover, and simmer 45 minutes. Serve.
Sunday, June 30, 2013
Coconut Shrimp with Mustard Greens
This beautiful red and green dish comes together quickly and packs plenty of flavor. It's brightened by the use of coconut at the end. Don't let the long ingredient list deter you, I pulled out the ingredients in a single spice blend. For the most part, the ingredients in this recipe are probably fairly accessible, except for the nigella and fenugreek seeds. If you don't have nigella, just up the cumin seeds. If you don't have fenugreek, just up the mustard seeds.
As an aside, if you've been reading this blog for long, you've probably noticed that I'm obsessed with 660 Curries, but I'll be the first to note that the book can be a bit overwhelming. It appears the author is coming out with a new book in July that looks far more accessible (Indian Cooking Unfolded). It promises "no complex spice blends, no hard-to-find ingredients, no list longer than ten ingredients, and no excessive prep time needed." I obviously can't vouch for the book, but browsing on Amazon and knowing how good Iyer's recipes are, it's worth looking into. It appears that this book also has many more pictures than 660 Curries.
Coconut Shrimp with Mustard Greens (from 660 Curries)
Ingredients
2 tbsp mustard oil or canola oil
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1/4 tsp black or yellow mustard seeds
4 dried red chiles, stems removed
8 ounces fresh mustard greens, rinsed and finely chopped
2 tbsp garlic paste
1 large tomato, cored and finely chopped
1 1/2 tsp coarse salt
1 tsp sugar
1/2 tsp ground turmeric
1/2 tsp garam masala of your choice
1 lb large shrimp, peeled and deveined
1/2 cup shredded fresh coconut or 1/4 cup shredded dried, reconstituted
1. Heat oil in large skillet over medium-high heat. Sprinkle in seeds and cook until aromatic, 10 - 15 seconds.
2. Add chiles and cook until blackened, 5 - 10 seconds.
3. Add mustard greens and garlic paste. Stir-fry until moisture evaporates and mixture starts to brown, 8 - 10 minutes.
4. Add tomato, salt, sugar, turmeric, and garam masala. Cook until tomato softens, 2 - 3 minutes.
5. Stir in shrimp and 1/4 cup water. Bring to a boil, lower heat to medium, and simmer until shrimp are cooked, 5 minutes.
6. Stir in coconut and serve.
As an aside, if you've been reading this blog for long, you've probably noticed that I'm obsessed with 660 Curries, but I'll be the first to note that the book can be a bit overwhelming. It appears the author is coming out with a new book in July that looks far more accessible (Indian Cooking Unfolded). It promises "no complex spice blends, no hard-to-find ingredients, no list longer than ten ingredients, and no excessive prep time needed." I obviously can't vouch for the book, but browsing on Amazon and knowing how good Iyer's recipes are, it's worth looking into. It appears that this book also has many more pictures than 660 Curries.
Coconut Shrimp with Mustard Greens (from 660 Curries)
Ingredients
2 tbsp mustard oil or canola oil
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1/4 tsp black or yellow mustard seeds
4 dried red chiles, stems removed
8 ounces fresh mustard greens, rinsed and finely chopped
2 tbsp garlic paste
1 large tomato, cored and finely chopped
1 1/2 tsp coarse salt
1 tsp sugar
1/2 tsp ground turmeric
1/2 tsp garam masala of your choice
1 lb large shrimp, peeled and deveined
1/2 cup shredded fresh coconut or 1/4 cup shredded dried, reconstituted
1. Heat oil in large skillet over medium-high heat. Sprinkle in seeds and cook until aromatic, 10 - 15 seconds.
2. Add chiles and cook until blackened, 5 - 10 seconds.
3. Add mustard greens and garlic paste. Stir-fry until moisture evaporates and mixture starts to brown, 8 - 10 minutes.
4. Add tomato, salt, sugar, turmeric, and garam masala. Cook until tomato softens, 2 - 3 minutes.
5. Stir in shrimp and 1/4 cup water. Bring to a boil, lower heat to medium, and simmer until shrimp are cooked, 5 minutes.
6. Stir in coconut and serve.
Saturday, June 15, 2013
Salmon with Holy Basil in a Tamarind-Honey Sauce
This is a fantastic weeknight dish. Other than the marinade time, the dish cooks up in about 10 minutes with very little prep work required. The sweet-tart sauce works beautifully with the salmon.
One year ago: Raw Rhubarb, Cucumber, and Mint Salad
Salmon with Holy Basil in a Tamarind-Honey Sauce (from 660 Curries)
Ingredients
1/2 tsp ground turmeric
1 lb boneless, skinless salmon fillet
1 tbsp honey
1 tsp coarse salt
1/2 tsp tamarind paste
2 tbsp mustard oil or canola oil
1/2 cup finely chopped scallions
3 slices fresh ginger cut into matchstrips (2.5"x1"x1/8")
2 fresh green chiles, stems removed and cut in half lengthwise
1/2 cup finely chopped fresh holy basil (or regular basil)
1. Sprinkle turmeric over both sides of salmon. Cover and refrigerate for 30 minutes - overnight.
2. Combine honey, salt, tamarind paste, and 1/4 cup water in small bowl. Whisk.
3. Heat oil in medium skillet over medium heat. Add fish and sear on both sides until light brown, 2 minutes each.
4. Pour tamarind-honey sauce over fish and sprinkle scallions, ginger, and chiles on top. Cover and braise until cooked to desired level, 3 - 5 minutes.
5. Lift fish onto serving platter. Stir basil into sauce. Spoon sauce over fish and serve.
One year ago: Raw Rhubarb, Cucumber, and Mint Salad
Salmon with Holy Basil in a Tamarind-Honey Sauce (from 660 Curries)
Ingredients
1/2 tsp ground turmeric
1 lb boneless, skinless salmon fillet
1 tbsp honey
1 tsp coarse salt
1/2 tsp tamarind paste
2 tbsp mustard oil or canola oil
1/2 cup finely chopped scallions
3 slices fresh ginger cut into matchstrips (2.5"x1"x1/8")
2 fresh green chiles, stems removed and cut in half lengthwise
1/2 cup finely chopped fresh holy basil (or regular basil)
1. Sprinkle turmeric over both sides of salmon. Cover and refrigerate for 30 minutes - overnight.
2. Combine honey, salt, tamarind paste, and 1/4 cup water in small bowl. Whisk.
3. Heat oil in medium skillet over medium heat. Add fish and sear on both sides until light brown, 2 minutes each.
4. Pour tamarind-honey sauce over fish and sprinkle scallions, ginger, and chiles on top. Cover and braise until cooked to desired level, 3 - 5 minutes.
5. Lift fish onto serving platter. Stir basil into sauce. Spoon sauce over fish and serve.
Mushrooms (and Peas) in a Fenugreek-Cream Sauce
This rich, creamy sauce packs a bit of heat and a lot of flavour. I omitted the peas, but can see how they would work here to help balance the dish further. I used of mix of shiitake and mystery wild mushrooms.
One year ago: Ricotta-Filled Zucchini Blossoms
Three years ago: Red Lentil and Chickpea Stew
Mushrooms (and Peas) in a Fenugreek-Cream Sauce (from 660 Curries)
Ingredients
1/4 cup cashews
6 garlic cloves
4 - 6 fresh green chiles, stems removed
2 tbsp canola oil
1 cup finely chopped red onion
8 ounces button or brown cremini mushrooms
1 cup chopped fenugreek leaves (or 1/2 cup dried soaked)
1 cup frozen green peas
1/2 cup half and half
1 tsp coarse salt
1. Combine cashews, garlic, and chiles in food processor. Pulse until minced.
2. Heat oil in large skillet over medium-high heat. Add onion and garlic-cashew blend and stir-fry until garlic is light brown, 2 - 3 minutes.
3. Stir in mushrooms and stir-fry for 1 - 2 minutes.
4. Pour in 1/2 cup water and scrape to deglaze.
5. Stir in fenugreek leaves, peas, half and half, and salt. Bring to boil, lower heat to medium, and simmer until sauce thickens, 8 - 10 minutes.
One year ago: Ricotta-Filled Zucchini Blossoms
Three years ago: Red Lentil and Chickpea Stew
Mushrooms (and Peas) in a Fenugreek-Cream Sauce (from 660 Curries)
Ingredients
1/4 cup cashews
6 garlic cloves
4 - 6 fresh green chiles, stems removed
2 tbsp canola oil
1 cup finely chopped red onion
8 ounces button or brown cremini mushrooms
1 cup chopped fenugreek leaves (or 1/2 cup dried soaked)
1 cup frozen green peas
1/2 cup half and half
1 tsp coarse salt
1. Combine cashews, garlic, and chiles in food processor. Pulse until minced.
2. Heat oil in large skillet over medium-high heat. Add onion and garlic-cashew blend and stir-fry until garlic is light brown, 2 - 3 minutes.
3. Stir in mushrooms and stir-fry for 1 - 2 minutes.
4. Pour in 1/2 cup water and scrape to deglaze.
5. Stir in fenugreek leaves, peas, half and half, and salt. Bring to boil, lower heat to medium, and simmer until sauce thickens, 8 - 10 minutes.
Toasted Yellow Split Peas with Spinach
The original recipe calls for split green lentils (yellow in this form, moong dal), but after some searching I determined that yellow split peas were a good substitute and they had the advantage of already being in my cupboard. The nutty toasted peas worked very well with the spinach. Most of all though, I was happy with how well this paired with the almond-poppy seed lamb.
One year ago: Jetalah Pineapple, Cucumber, and Chili Salad
Three years ago: Raspberry Lemonade
Toasted Yellow Split Peas with Spinach (adapted from 660 Curries)
Ingredients
1 cup yellow split peas
1/4 tsp ground turmeric
8 ounces baby spinach
1 tbsp canola oil
1 tsp fennel seeds
1/2 tsp whole cloves
2 - 4 dried red chiles, stems removed
1 1/2 tsp coarse salt
1 tsp sugar
1 tbsp ghee
1. Heat a medium saucepan over medium-high heat. Add peas and toast, stirring constantly until they are reddish and nutty smelling, 5 - 8 minutes.
2. Pour in 3 cups water and turmeric. Reduce heat to medium-low, cover, and simmer, until peas are firm-tender, 15 - 20 minutes.
3. Add spinach to pan and cover to wilt the greens, 5 - 8 minutes.
4. Meanwhile, heat oil in a small skillet over medium-high heat. Sprinkle in fennel, cloves, and chiles and cook until aromatic, 10 - 15 seconds. Remove from heat.
5. Pour skillet content into pan. Add salt and sugar. Simmer, uncovered for 5 - 8 minutes.
6. Stir in ghee and serve.
One year ago: Jetalah Pineapple, Cucumber, and Chili Salad
Three years ago: Raspberry Lemonade
Toasted Yellow Split Peas with Spinach (adapted from 660 Curries)
Ingredients
1 cup yellow split peas
1/4 tsp ground turmeric
8 ounces baby spinach
1 tbsp canola oil
1 tsp fennel seeds
1/2 tsp whole cloves
2 - 4 dried red chiles, stems removed
1 1/2 tsp coarse salt
1 tsp sugar
1 tbsp ghee
1. Heat a medium saucepan over medium-high heat. Add peas and toast, stirring constantly until they are reddish and nutty smelling, 5 - 8 minutes.
2. Pour in 3 cups water and turmeric. Reduce heat to medium-low, cover, and simmer, until peas are firm-tender, 15 - 20 minutes.
3. Add spinach to pan and cover to wilt the greens, 5 - 8 minutes.
4. Meanwhile, heat oil in a small skillet over medium-high heat. Sprinkle in fennel, cloves, and chiles and cook until aromatic, 10 - 15 seconds. Remove from heat.
5. Pour skillet content into pan. Add salt and sugar. Simmer, uncovered for 5 - 8 minutes.
6. Stir in ghee and serve.
Lamb Chops with an Almond-Poppy Seed Sauce
Our meat CSA recently overhauled their packages. At first I wasn't thrilled with the change as the only package that makes sense for us is 6lbs of meat for the month (2 of which are ground). Additionally, while I like the CSA concept, they don't always give us the best variety of meat. I hesitantly renewed our box and decided to hope for the best with the new system. Luckily, for this month at least, my fears of meat boredom were unfounded. I opened our box to find ground veal (veal seems very hard to find here), beef short ribs, and a lamb loin center chop. The nice cut of lamb was such a rare treat that I didn't want to risk a recipe from any book that wasn't tried and true. This recipe surpassed my expectations with the smoky cardamom flavor and nutty almond-poppy sauce. I found it a bit odd that the almond blend is removed before the sauce is finished and might try adding the water to simmer it all together next time, but as it, it creates a lovely spice paste on the meat. This is a meal worthy of a special occasion.
One year ago: Carrots with Wilted Spinach in a Peanut-Coconut Sauce
Two years ago: Lentils with Tomatoes and Gorgonzola
Three years ago: Blackberry Lemon Meringue Pie
Lamb Chops with an Almond-Poppy Seed Sauce (from 660 Curries)
Ingredients
1/4 cup garlic paste
2 tsp fennel seeds, ground
1 1/2 tsp coarse salt, divided
1/2 tsp cardamom seeds from black pods, ground
1 lb rack of lamb, cut into chops
1/2 cup slivered blanched almonds, ground until powder-like
1 tbsp white poppy seeds, ground
1/2 tsp cayenne
6 tbsp mustard oil or canola oil
1 cup finely chopped red onion
2 tbsp finely chopped cilantro
1/2 tsp Punjabi garam masala
1. Combine garlic paste, fennel, 1 tsp of salt, and cardamom. Smear on chops. Refrigerate covered for 30 minutes - overnight.
2. Combine almonds, poppy seeds, cayenne, and 1/2 tsp salt in small bowl.
3. Heat 2 tbsp oil in large skillet over medium-high heat. Add half of chops and sear until light brown on each side, 2 - 3 minutes. Transfer to serving platter and cover with foil. Repeat with remaining chops.
4. Wipe out skillet with paper towel and add remaining 2 tbsp oil. Heat over medium-high heat. Add onion and stir-fry until light brown, 3 - 5 minutes.
5. Add almond blend and allow to lightly brown, 1 - 2 minutes. Add mixture to chops on platter.
6. Pour 1 cup water into skillet and add cilantro and garam masala. Bring to a boil and let thicken, 1 - 2 minutes. Pour over chops and serve.
One year ago: Carrots with Wilted Spinach in a Peanut-Coconut Sauce
Two years ago: Lentils with Tomatoes and Gorgonzola
Three years ago: Blackberry Lemon Meringue Pie
Lamb Chops with an Almond-Poppy Seed Sauce (from 660 Curries)
Ingredients
1/4 cup garlic paste
2 tsp fennel seeds, ground
1 1/2 tsp coarse salt, divided
1/2 tsp cardamom seeds from black pods, ground
1 lb rack of lamb, cut into chops
1/2 cup slivered blanched almonds, ground until powder-like
1 tbsp white poppy seeds, ground
1/2 tsp cayenne
6 tbsp mustard oil or canola oil
1 cup finely chopped red onion
2 tbsp finely chopped cilantro
1/2 tsp Punjabi garam masala
1. Combine garlic paste, fennel, 1 tsp of salt, and cardamom. Smear on chops. Refrigerate covered for 30 minutes - overnight.
2. Combine almonds, poppy seeds, cayenne, and 1/2 tsp salt in small bowl.
3. Heat 2 tbsp oil in large skillet over medium-high heat. Add half of chops and sear until light brown on each side, 2 - 3 minutes. Transfer to serving platter and cover with foil. Repeat with remaining chops.
4. Wipe out skillet with paper towel and add remaining 2 tbsp oil. Heat over medium-high heat. Add onion and stir-fry until light brown, 3 - 5 minutes.
5. Add almond blend and allow to lightly brown, 1 - 2 minutes. Add mixture to chops on platter.
6. Pour 1 cup water into skillet and add cilantro and garam masala. Bring to a boil and let thicken, 1 - 2 minutes. Pour over chops and serve.
Tuesday, June 11, 2013
Perfumed Spinach with Fresh Dill
I was a bit suspicious of this dish as it didn't look like much. The spinach seemed to burn too much and it just didn't seem like it had come together. I was wrong though. The combination of slightly crispy spinach, fresh dill, chiles, and a bit of cumin just worked for a low maintenance side dish.
One year ago: Breakfast Sausage
Two years ago: Big Crumb Coffee Cake with Rhubarb
Three years ago: Lemon Curd Cream Pavlovas with Strawberries
Perfumed Spinach with Fresh Dill (from 660 Curries)
Ingredients
2 tbsp canola oil
2 tsp cumin seeds
2 1/2 lbs fresh spinach leaves, well rinsed
1 1/2 tsp coarse salt
1/2 tsp ground cayenne
1/2 tsp sweet paprika
1/2 tsp kashmiri garam masala
1 cup chopped dill
1. Heat oil in large saucepan over medium-high heat. Add cumin seeds and cook until reddish brown, 5 - 10 seconds.
2. Wilt spinach one handful at a time until it's all wilted.
3. Stir in salt, cayenne, paprika, and garam masala. Reduce heat to medium and stew uncovered, stirring occasionally until pulpy, 15 minutes.
4. Stir in dill and serve.
One year ago: Breakfast Sausage
Two years ago: Big Crumb Coffee Cake with Rhubarb
Three years ago: Lemon Curd Cream Pavlovas with Strawberries
Perfumed Spinach with Fresh Dill (from 660 Curries)
Ingredients
2 tbsp canola oil
2 tsp cumin seeds
2 1/2 lbs fresh spinach leaves, well rinsed
1 1/2 tsp coarse salt
1/2 tsp ground cayenne
1/2 tsp sweet paprika
1/2 tsp kashmiri garam masala
1 cup chopped dill
1. Heat oil in large saucepan over medium-high heat. Add cumin seeds and cook until reddish brown, 5 - 10 seconds.
2. Wilt spinach one handful at a time until it's all wilted.
3. Stir in salt, cayenne, paprika, and garam masala. Reduce heat to medium and stew uncovered, stirring occasionally until pulpy, 15 minutes.
4. Stir in dill and serve.
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