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.
Saturday, July 27, 2013
Jalapeno Salmon Burger
Our beer/meal planning calendar told us we should be doing burgers and IPA this month. We've been doing fairly well with adding burgers to the mix, but I thought it might be time to branch out into salmon. These burgers are a bit difficult to keep together, but worth the effort.
Two years ago: Pork Vindaloo
Three years ago: Corn Chowder
Jalapeno Salmon Burger (from Fish Without a Doubt)
Ingredients
1 lb skinless wild salmon fillet, chilled in freezer for 1 1/2 hours
1/2 cup chopped scallions
1/4 cup minced red bell pepper
2 tbsp minced jalapeno chile
2 tbsp sour cream
2 tsp Tabasco sauce
salt and pepper
1 large egg white, beaten to soft peaks
1 tsp vegetable oil
For serving
4 pita breads
olive oil
2 avocados
juice of 2 limes
coarse salt
1. Heat oven to 400F.
2. Cut salmon into 1/3" dice. (Sorry, the author warns using the food processor here will result in mush.
3. Put salmon in medium bowl with scallions, bell pepper, jalapeno, sour cream, and Tabasco. Season with salt and pepper. Fold together with spatula.
4. Add beaten egg white and fold gently.
5. Heat vegetable oil in large ovenproof skillet over medium-high heat. Form fish into 4 burgers (these will be very hard to keep together!) on plate.
6. Slide burgers into skillet. Cook for 1 minute to set bottom.
7. Place skillet in oven and bake for 2 - 3 minutes.
8. Meanwhile, split pitas and brush inside with olive oil. Grill until hot and toasted.
9. Peel, pit, and chop avocados. Mash with lime juice and pinch of salt.
10. To serve, put each burger in pita half, divide avocado between burgers, and top with pita half.
Two years ago: Pork Vindaloo
Three years ago: Corn Chowder
Jalapeno Salmon Burger (from Fish Without a Doubt)
Ingredients
1 lb skinless wild salmon fillet, chilled in freezer for 1 1/2 hours
1/2 cup chopped scallions
1/4 cup minced red bell pepper
2 tbsp minced jalapeno chile
2 tbsp sour cream
2 tsp Tabasco sauce
salt and pepper
1 large egg white, beaten to soft peaks
1 tsp vegetable oil
For serving
4 pita breads
olive oil
2 avocados
juice of 2 limes
coarse salt
1. Heat oven to 400F.
2. Cut salmon into 1/3" dice. (Sorry, the author warns using the food processor here will result in mush.
3. Put salmon in medium bowl with scallions, bell pepper, jalapeno, sour cream, and Tabasco. Season with salt and pepper. Fold together with spatula.
4. Add beaten egg white and fold gently.
5. Heat vegetable oil in large ovenproof skillet over medium-high heat. Form fish into 4 burgers (these will be very hard to keep together!) on plate.
6. Slide burgers into skillet. Cook for 1 minute to set bottom.
7. Place skillet in oven and bake for 2 - 3 minutes.
8. Meanwhile, split pitas and brush inside with olive oil. Grill until hot and toasted.
9. Peel, pit, and chop avocados. Mash with lime juice and pinch of salt.
10. To serve, put each burger in pita half, divide avocado between burgers, and top with pita half.
Halibut Soft Tacos
There are quite a few components to these tacos, but I promise that they're worth it and each part is simple. The end result is a wonderfully light and fresh tasting taco with just enough textural contrast to keep it interesting. If you don't already have cooked halibut on hand, roast at 375F for 10 minutes per inch (so 5 minutes if your fish is half an inch thick).
Two years ago: General Tso's Chicken
Three years ago: Zucchini and Goat Cheese Galette
Halibut Soft Tacos (from Big Small Plates)
Ingredients
Vinaigrette
2 tbsp lime juice
2 tsp Dijon mustard
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
6 tbsp extra virgin olive oil
Tacos
2 - 2.5 cups flaked cooked halibut (12 ounces)
3 tbsp mayonnaise
1 scallion, white and light green parts, minced
1/2 cup minced celery leaves and stalks
1/4 cup chopped green olives (optional)
1 cup arugula
1 cup cilantro leaves
6 corn tortillas
1/2 - 1 cup tomatillo salsa
1/4 cup yogurt
1/2 cup goat cheeese
1 avocado, thinly sliced
1 lime, cut into wedges
1. To make vinaigrette, combine lime juice, mustard, cumin, salt, and pepper. Whisk in olive oil until emulsified.
2. To make taco filling, combine fish, 2 tbsp of vinaigrette, mayo, scallion, celery, and olives in bowl.
3. In a separate bowl, mix together arugula and cilantro. Toss with vinaigrette.
4. Heat tortillas until warm and softened. Spoon layer of fish on tortillas, sprinkle with salsa. Top with mound of greens and drizzle of yogurt. Finish with a crumble of cheese and a slice or two of avocado. Serve with lime wedges.
Two years ago: General Tso's Chicken
Three years ago: Zucchini and Goat Cheese Galette
Halibut Soft Tacos (from Big Small Plates)
Ingredients
Vinaigrette
2 tbsp lime juice
2 tsp Dijon mustard
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
6 tbsp extra virgin olive oil
Tacos
2 - 2.5 cups flaked cooked halibut (12 ounces)
3 tbsp mayonnaise
1 scallion, white and light green parts, minced
1/2 cup minced celery leaves and stalks
1/4 cup chopped green olives (optional)
1 cup arugula
1 cup cilantro leaves
6 corn tortillas
1/2 - 1 cup tomatillo salsa
1/4 cup yogurt
1/2 cup goat cheeese
1 avocado, thinly sliced
1 lime, cut into wedges
1. To make vinaigrette, combine lime juice, mustard, cumin, salt, and pepper. Whisk in olive oil until emulsified.
2. To make taco filling, combine fish, 2 tbsp of vinaigrette, mayo, scallion, celery, and olives in bowl.
3. In a separate bowl, mix together arugula and cilantro. Toss with vinaigrette.
4. Heat tortillas until warm and softened. Spoon layer of fish on tortillas, sprinkle with salsa. Top with mound of greens and drizzle of yogurt. Finish with a crumble of cheese and a slice or two of avocado. Serve with lime wedges.
Grilled Goat Cheese-Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette
I've only ever seen gypsy peppers in northern California, but this recipe was so good that I couldn't pass on posting it. Gypsy peppers are smaller and thinner skinned than bell peppers. I think you could probably pull this off with bell peppers (although the author suggests using piquillos and cooking in the oven). I was suspicious of the texture using rice and golden raisins in the mixture, but it worked perfectly and the raisin presence didn't bother me at all. I scaled the recipe down to 4 peppers and accidentally reduced the filling by half and it turned out to be the perfect amount of filling for my peppers.
Two years ago: Strawberry Yogurt Scones
Three years ago: Mini Chocolate Pavlovas with Raspberry Curd
Grilled Goat Cheese-Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette (from Big Small Plates)
Ingredients
6 gypsy peppers
3/4 cup cream cheese
1 1/2 cups feta cheese
2 cups cooked rice, chilled
3/4 cup golden raisins
1/3 cup chopped mint
Cherry tomato vinaigrette
1 - 1 1/2 pints cherry tomatoes, halved
2 - 3 tbsp minced basil
1 tbsp minced parsley
3 tbsp rice vinegar or champagne vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
6 tbsp extra virgin olive oil
To finish
1/4 cup toasted sliced almonds
2 - 3 tbsp creme fraiche, whisked until smooth
1. To prepare pepper, cut around base of stem like a pumpkin, pull stem out, remove seeds, and keep stem lid. Blanch pepper in boiling water for 60 - 90 seconds. Drain and shock in ice bath. Drain before stuffing.
2. To make stuffing, fit mixture with paddle attachment and beat cream cheese until light and fluffy. Crumble in feta and beat until smooth. Mix in rice, raisins, and mint.
3. Divide filling into 6 equal portions. Roll into same shape as peppers. Push into peppers, put tops back on, and set aside.
4. To make vinaigrette, combine cherry tomatoes, basil, and parsley in medium bowl.
5. In small bowl, whisk together vinegar, lemon juice, salt, and pepper. Whisk in oil and pour over tomatoes and herbs. Mix gently.
6. Grill peppers over medium high flame until caramelized on all sides.
7. To serve, place a few spoonfuls of vinaigrette on each plate. Top with stuffed pepper, sprinkle with almonds, and drizzle with creme fraiche.
Two years ago: Strawberry Yogurt Scones
Three years ago: Mini Chocolate Pavlovas with Raspberry Curd
Grilled Goat Cheese-Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette (from Big Small Plates)
Ingredients
6 gypsy peppers
3/4 cup cream cheese
1 1/2 cups feta cheese
2 cups cooked rice, chilled
3/4 cup golden raisins
1/3 cup chopped mint
Cherry tomato vinaigrette
1 - 1 1/2 pints cherry tomatoes, halved
2 - 3 tbsp minced basil
1 tbsp minced parsley
3 tbsp rice vinegar or champagne vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
6 tbsp extra virgin olive oil
To finish
1/4 cup toasted sliced almonds
2 - 3 tbsp creme fraiche, whisked until smooth
1. To prepare pepper, cut around base of stem like a pumpkin, pull stem out, remove seeds, and keep stem lid. Blanch pepper in boiling water for 60 - 90 seconds. Drain and shock in ice bath. Drain before stuffing.
2. To make stuffing, fit mixture with paddle attachment and beat cream cheese until light and fluffy. Crumble in feta and beat until smooth. Mix in rice, raisins, and mint.
3. Divide filling into 6 equal portions. Roll into same shape as peppers. Push into peppers, put tops back on, and set aside.
4. To make vinaigrette, combine cherry tomatoes, basil, and parsley in medium bowl.
5. In small bowl, whisk together vinegar, lemon juice, salt, and pepper. Whisk in oil and pour over tomatoes and herbs. Mix gently.
6. Grill peppers over medium high flame until caramelized on all sides.
7. To serve, place a few spoonfuls of vinaigrette on each plate. Top with stuffed pepper, sprinkle with almonds, and drizzle with creme fraiche.
Sole Piccata
The only thing better than a delicious dinner? A delicious dinner that cooks in less than 10 minutes start to finish (for 2 fillets). Even better? No crazy ingredients needed.
Two years ago: Raspberry Breakfast Bars
Three years ago: Very Blueberry Muffins
Sole Piccata (from Fish Without a Doubt)
Ingredients
4 (6 - 7 ounce) gray sole fillets (or turbot, sturgeon, or trout)
coarse salt and ground pepper
flour
vegetable oil
4 tbsp unsalted butter
1/2 cup minced shallots
4 thin lemon slices
1/4 cup dry white wine or vermouth
2 tsp capers
1. Heat large skillet over high heat.
2. Season fish with salt and pepper on both sides. Dredge in flour and pat off excess.
3. Pour slick of vegetable oil in pan. Add 2 fillets and 1 tbsp butter. Cook until golden (~ 1.5 min). Turn and cook for another minute. Transfer to dinner plates, pour out fat, and repeat with remaining 2 fillets.
4. Pour fat out of skillet and return to heat. Add 1 tbsp butter, shallot, and lemon slices. Saute until shallots soften (~1 min).
5. Pour in wine and stir to dissolve brown bits.
6. Put one lemon slice on each piece of fish, add last tbsp of butter to skillet along with capers.
7. Spoon sauce over fish and serve.
Two years ago: Raspberry Breakfast Bars
Three years ago: Very Blueberry Muffins
Sole Piccata (from Fish Without a Doubt)
Ingredients
4 (6 - 7 ounce) gray sole fillets (or turbot, sturgeon, or trout)
coarse salt and ground pepper
flour
vegetable oil
4 tbsp unsalted butter
1/2 cup minced shallots
4 thin lemon slices
1/4 cup dry white wine or vermouth
2 tsp capers
1. Heat large skillet over high heat.
2. Season fish with salt and pepper on both sides. Dredge in flour and pat off excess.
3. Pour slick of vegetable oil in pan. Add 2 fillets and 1 tbsp butter. Cook until golden (~ 1.5 min). Turn and cook for another minute. Transfer to dinner plates, pour out fat, and repeat with remaining 2 fillets.
4. Pour fat out of skillet and return to heat. Add 1 tbsp butter, shallot, and lemon slices. Saute until shallots soften (~1 min).
5. Pour in wine and stir to dissolve brown bits.
6. Put one lemon slice on each piece of fish, add last tbsp of butter to skillet along with capers.
7. Spoon sauce over fish and serve.
Mixed Mushrooms with Cinnamon and Lemon
The first time I made this, I loved it, but I thought I had strayed too far from the original, so I never posted it. The second time, I only again scaled back greatly (it serves 6 - 8) and used the random mushrooms I'd bought at the market. Feel free to substitute to your heart's content and play fast and loose with the quantity. It's a forgiving, delicious recipe.
Two years ago: Bulgogi
Three years ago: Watermelon Cooler
Mixed Mushrooms with Cinnamon and Lemon (from Ottolenghi)
Ingredients
400g button mushrooms
400g chestnut mushrooms
300g shiitake mushrooms
400g oyster mushrooms
200g enoki mushrooms
160 ml olive oil
30g chopped thyme
10 garlic cloves, minced
100g parsley, chopped
6 cinnamon sticks
25g coarse salt
1 tbsp coarsely ground black pepper
60 ml lemon juice
1. Put a large saute pan over medium heat and add olive oil.
2. Sprinkle in thyme, garlic, parsley, cinnamon, salt and pepper.
3. Lay button, chestnut, and shiitake mushrooms on top. Do not stir. Raise heat to high and cook 5 minutes.
4. Give pan a good shake and add oyster mushrooms. Stir and let cook 3 minutes.
5. Turn off heat and add enoki mushrooms and lemon juice.
6. Give pan shake, add salt, and pepper, and serve warm or at room temperature.
Two years ago: Bulgogi
Three years ago: Watermelon Cooler
Mixed Mushrooms with Cinnamon and Lemon (from Ottolenghi)
Ingredients
400g button mushrooms
400g chestnut mushrooms
300g shiitake mushrooms
400g oyster mushrooms
200g enoki mushrooms
160 ml olive oil
30g chopped thyme
10 garlic cloves, minced
100g parsley, chopped
6 cinnamon sticks
25g coarse salt
1 tbsp coarsely ground black pepper
60 ml lemon juice
1. Put a large saute pan over medium heat and add olive oil.
2. Sprinkle in thyme, garlic, parsley, cinnamon, salt and pepper.
3. Lay button, chestnut, and shiitake mushrooms on top. Do not stir. Raise heat to high and cook 5 minutes.
4. Give pan a good shake and add oyster mushrooms. Stir and let cook 3 minutes.
5. Turn off heat and add enoki mushrooms and lemon juice.
6. Give pan shake, add salt, and pepper, and serve warm or at room temperature.
Thousand Island Dressing (and a burger idea)
I skipped over this recipe in the cookbook until someone came back raving about the burgers. I was skeptical since I'm not a huge fan of pickles, but I decided to give it a go. And you know what? It's a fantastic dressing and made for amazing burgers. Below is just the recipe for the dressing. For excellent burgers, combine with simple burger patties, sharp Cheddar cheese, arugula, and maybe some minced pickles and scallions. Or just use the dressing on salad. I'm a convert.
Two years ago: Pear Buckwheat Cake
Three years ago: Black Lentils and Yellow Split Peas
Thousand Island Dressing (from Big Small Plates)
Ingredients
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 - 3 tbsp ketchup
3 or 4 drops Tabasco sauce
1 drop Worcestershire sauce
1 tbsp chopped parsley
1 tbsp cognac or brandy
1. Combine all ingredients and mix well.
2. Cover and refrigerate until needed.
Two years ago: Pear Buckwheat Cake
Three years ago: Black Lentils and Yellow Split Peas
Thousand Island Dressing (from Big Small Plates)
Ingredients
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 - 3 tbsp ketchup
3 or 4 drops Tabasco sauce
1 drop Worcestershire sauce
1 tbsp chopped parsley
1 tbsp cognac or brandy
1. Combine all ingredients and mix well.
2. Cover and refrigerate until needed.
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