Quick, easy, and delicious. This recipe only dirties one pan and comes together in half an hour.
One year ago: Refrigerator Dinner Rolls
Three years ago: Sesame Green Beans
Roasted Shrimp and Broccoli (from In the Kitchen with a Good Appetite)
Ingredients
2 lbs broccoli, cut into bite-sized florets
1/4 cup olive oil, divided
1 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tsp kosher salt, divided
1 tsp ground black pepper, divided
1/8 tsp hot chili powder (I used hot shattered paprika flakes)
1 lb large shrimp, shelled and deveined
1 1/4 tsp lemon zest
1. Preheat oven to 425F.
2. In baking dish, toss broccoli with 2 tbsp oil, coriander, cumin, 1 tsp salt, 1/2 tsp pepper, and chili powder.
3. In medium bowl, combine shrimp, 2 tbsp oil, zest, 1/2 tsp salt, and 1/2 tsp pepper.
4. Roast broccoli for 10 minutes.
5. Add shrimp to broccoli and roast another 10 minutes until cooked through. Serve.
Monday, October 29, 2012
Beef Stew with Squash and Cinnamon
I'm not generally a huge fan of stew, but for some reason, I keep trying it. This one was delicious though. The beef came out incredibly tender. The spices were a little bit more subtle than I was expecting. I might be tempted next time to increase them just a bit. The original recipe calls for oxtail meat, but I used beef stewing meat. You can use pumpkin in place of the squash. I made a few changes to simplify the recipe a bit and those are reflected below.
One year ago: Southeast Asian Squash Curry
Three years ago: Southwestern Egg Rolls
Beef Stew with Squash and Cinnamon (adapted from Ottolenghi)
Ingredients
olive oil
2 lb beef stew meat
200g shallots, roughly chopped
3 large carrots, roughly chopped
2 garlic cloves, minced
400ml red wine
650g canned chopped tomatoes
10 sprigs of thyme
5 sprigs of rosemary
zest of 1/2 orange
2 bay leaves
2 cinnamon sticks
2 star anise
1 tsp ground black pepper
500g pumpkin or butternut squash, peeled, seeds, and cut into 2.5 cm cubes
300 ml water
salt
gremolata
2 tbsp chopped parsley
grated zest of 1 lemon
2 garlic cloves, minced
1. Preheat oven to 350F. Heat a Dutch oven with 2tbsp olive oil over high heat. Working in batches, add beef and brown on all sides. Set beef aside.
2. Add shallots, carrots, and garlic to Dutch oven and saute over medium-high heat until golden brown, 10 minutes.
3. Add wine to pan and deglaze. Bring to a boil and simmer until almost all the wine has evaporated.
4. Add tomatoes, thyme, rosemary, orange zest, bay leaves, cinnamon, star anise, black pepper, and salt. Add 1 cup water (mine dried out without water, use your discretion here!) Return beef to pan, cover with parchment and lid, and place in oven. Cook for 2 - 3 hours.
5. Add squash cubes and additional water to pan. Bring to boil on stove, reduce heat to a gentle simmer, and cook for 30 minutes or until squash is soft.
6. Mix gremolata ingredients together and sprinkle on top of stew when serving.
One year ago: Southeast Asian Squash Curry
Three years ago: Southwestern Egg Rolls
Beef Stew with Squash and Cinnamon (adapted from Ottolenghi)
Ingredients
olive oil
2 lb beef stew meat
200g shallots, roughly chopped
3 large carrots, roughly chopped
2 garlic cloves, minced
400ml red wine
650g canned chopped tomatoes
10 sprigs of thyme
5 sprigs of rosemary
zest of 1/2 orange
2 bay leaves
2 cinnamon sticks
2 star anise
1 tsp ground black pepper
500g pumpkin or butternut squash, peeled, seeds, and cut into 2.5 cm cubes
300 ml water
salt
gremolata
2 tbsp chopped parsley
grated zest of 1 lemon
2 garlic cloves, minced
1. Preheat oven to 350F. Heat a Dutch oven with 2tbsp olive oil over high heat. Working in batches, add beef and brown on all sides. Set beef aside.
2. Add shallots, carrots, and garlic to Dutch oven and saute over medium-high heat until golden brown, 10 minutes.
3. Add wine to pan and deglaze. Bring to a boil and simmer until almost all the wine has evaporated.
4. Add tomatoes, thyme, rosemary, orange zest, bay leaves, cinnamon, star anise, black pepper, and salt. Add 1 cup water (mine dried out without water, use your discretion here!) Return beef to pan, cover with parchment and lid, and place in oven. Cook for 2 - 3 hours.
5. Add squash cubes and additional water to pan. Bring to boil on stove, reduce heat to a gentle simmer, and cook for 30 minutes or until squash is soft.
6. Mix gremolata ingredients together and sprinkle on top of stew when serving.
Yogurt-Marinated Lamb with Ginger and Garlic
This may just be my favourite curry of the month. I used 1 lb of lamb stewing meat and simmered for a bit longer than specified by the recipe. The end result was tender lamb with bit bold flavours. This one is surprisingly simple for the level of results.
One year ago: Carrot-Ginger Dressing
Two years ago: Chinese Beef with Broccoli
Three years ago: Slow Cooker Chicken Taco Soup
Yogurt-Marinated Lamb with Ginger and Garlic (from 660 Curries)
Ingredients
1/4 cup thick yogurt (yogurt that's been strained)
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp Bin bhuna hua garam masala
2 tsp coarse salt
1.5 lb boneless leg of lamb, cut into 1" cubes
2 tbsp ghee or canola oil
1 tsp black cumin seeds
1 tsp fennel seeds
12 whole cloves
4 black cardamom pods
2 bay leaves
2 cinnamon sticks
1 cup finely chopped red onion
2 tbsp tomato paste
1 tbsp ground Kashmiri chiles (or 1/4 tbsp cayenne + 3/4 tbsp sweet paprika)
1. Whisk together yogurt, ginger paste, garlic paste, garam masala and salt in a medium bowl. Add lamb and stir to coat. Refrigerate covered 1 hour or up to overnight.
2. Heat ghee in large saucepan over medium-high heat. Add cumin seeds, fennel seeds, cloves, cardamom, bay leaves, and cinnamon. Stir-fry until aromatic, 15 - 30 seconds.
3. Add onion and cook until light brown, 4 - 6 minutes.
4. Add lamb (with marinade) and cook until yogurt is absorbed and ghee is separating from meat, 15 minutes.
5. Stir in tomato paste and Kashmiri chiles. Pour in 1 cup water and stir to deglaze. Bring to a boil, reduce heat to medium-low, cover, and simmer until lamb is tender, 15 - 20 minutes. Serve.
One year ago: Carrot-Ginger Dressing
Two years ago: Chinese Beef with Broccoli
Three years ago: Slow Cooker Chicken Taco Soup
Yogurt-Marinated Lamb with Ginger and Garlic (from 660 Curries)
Ingredients
1/4 cup thick yogurt (yogurt that's been strained)
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp Bin bhuna hua garam masala
2 tsp coarse salt
1.5 lb boneless leg of lamb, cut into 1" cubes
2 tbsp ghee or canola oil
1 tsp black cumin seeds
1 tsp fennel seeds
12 whole cloves
4 black cardamom pods
2 bay leaves
2 cinnamon sticks
1 cup finely chopped red onion
2 tbsp tomato paste
1 tbsp ground Kashmiri chiles (or 1/4 tbsp cayenne + 3/4 tbsp sweet paprika)
1. Whisk together yogurt, ginger paste, garlic paste, garam masala and salt in a medium bowl. Add lamb and stir to coat. Refrigerate covered 1 hour or up to overnight.
2. Heat ghee in large saucepan over medium-high heat. Add cumin seeds, fennel seeds, cloves, cardamom, bay leaves, and cinnamon. Stir-fry until aromatic, 15 - 30 seconds.
3. Add onion and cook until light brown, 4 - 6 minutes.
4. Add lamb (with marinade) and cook until yogurt is absorbed and ghee is separating from meat, 15 minutes.
5. Stir in tomato paste and Kashmiri chiles. Pour in 1 cup water and stir to deglaze. Bring to a boil, reduce heat to medium-low, cover, and simmer until lamb is tender, 15 - 20 minutes. Serve.
Yogurt Curry with Cumin and Curry Leaves
This is a very thin curry that's closer to a soup. Pair it with the nutty rice for a quick and filling lunch.
One year ago: Soy Braised Chicken Thighs with Star Anise and Citrus Peel
Two years ago: Spicy Squash Salad with Lentils and Goat Cheese
Three years ago: Garlic Cheddar Biscuits
Yogurt Curry with Cumin and Curry Leaves (from 660 Curries)
Ingredients
2 cups yogurt
2 tbsp chickpea flour
1 tbsp sugar
1 tsp coarse salt
1/2 tsp ground turmeric
1/2 tsp bishop's weed
1/2 tsp fenugreek seeds
2 tbsp ghee or melted butter
2 tsp cumin seeds
5 dried red Thai or cayenne chiles, stems removed
10 to 12 medium to large curry leaves
2 tbsp finely chopped cilantro
1. Combine yogurt with 2 cups water in a medium saucepan and whisk.
2. Sprinkle in chickpea flour 1 tbsp at a time, whisking.
3. Stir in sugar, salt, turmeric, bishop's weed, and fenugreek seeds. Bring to a simmer, whisking, and cook until it thickens slightly, 15 minutes.
4. Meanwhile, heat ghee in a small skillet over medium-high heat. Add cumin seeds and chiles and cook until chiles blacken slightly, 10 - 15 seconds. Remove skillet from heat and add curry leaves.
5. Add ghee mixture to yogurt and simmer 5 minutes.
6. Sprinkle with cilantro and server.
One year ago: Soy Braised Chicken Thighs with Star Anise and Citrus Peel
Two years ago: Spicy Squash Salad with Lentils and Goat Cheese
Three years ago: Garlic Cheddar Biscuits
Yogurt Curry with Cumin and Curry Leaves (from 660 Curries)
Ingredients
2 cups yogurt
2 tbsp chickpea flour
1 tbsp sugar
1 tsp coarse salt
1/2 tsp ground turmeric
1/2 tsp bishop's weed
1/2 tsp fenugreek seeds
2 tbsp ghee or melted butter
2 tsp cumin seeds
5 dried red Thai or cayenne chiles, stems removed
10 to 12 medium to large curry leaves
2 tbsp finely chopped cilantro
1. Combine yogurt with 2 cups water in a medium saucepan and whisk.
2. Sprinkle in chickpea flour 1 tbsp at a time, whisking.
3. Stir in sugar, salt, turmeric, bishop's weed, and fenugreek seeds. Bring to a simmer, whisking, and cook until it thickens slightly, 15 minutes.
4. Meanwhile, heat ghee in a small skillet over medium-high heat. Add cumin seeds and chiles and cook until chiles blacken slightly, 10 - 15 seconds. Remove skillet from heat and add curry leaves.
5. Add ghee mixture to yogurt and simmer 5 minutes.
6. Sprinkle with cilantro and server.
Labels:
curry,
indian,
vegetarian,
yogurt
Sunday, October 21, 2012
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
This is a lazy dinner. It takes a little bit of cooking time, but requires very little effort. As a plus, it also dirties very few dishes. I'm not a huge fan of sweet potatoes (which must explain why we keep receiving them in our CSA box). The chipotle in this recipe does a nice job of counteracting the sweetness of the potatoes. I halved the sauce, but used 3 chipotles, so feel free to increase the heat a bit.
One year ago: Salted Peanut Butter Cookies
Two years ago: Cosmopolitan Cupcakes
Three years ago: Peanut Butter Noodles
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes (from In the Kitchen with a Good Appetite)
Ingredients
4 sweet potatoes (10 ounces each), peeled and cut into 1" pieces
3 tbsp olive oil, divided
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tbsp honey
2 tsp cider vinegar
1 1/4 tsp kosher salt
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless skinless chicken breasts
chopped cilantro or basil for garnish
1. Preheat oven to 400F.
2. Place sweet potatoes in a roasting pan and toss with 2 tbsp of olive oil.
3. Roast sweet potatoes for 15 minutes.
4. Meanwhile, in a small bowl, mix together 1 tbsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub paste on chicken.
5. Place chicken on top of sweet potatoes and roast until chicken is cooked through, 25 minutes.
6. Garnish with herb of your choice and serve.
One year ago: Salted Peanut Butter Cookies
Two years ago: Cosmopolitan Cupcakes
Three years ago: Peanut Butter Noodles
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes (from In the Kitchen with a Good Appetite)
Ingredients
4 sweet potatoes (10 ounces each), peeled and cut into 1" pieces
3 tbsp olive oil, divided
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tbsp honey
2 tsp cider vinegar
1 1/4 tsp kosher salt
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless skinless chicken breasts
chopped cilantro or basil for garnish
1. Preheat oven to 400F.
2. Place sweet potatoes in a roasting pan and toss with 2 tbsp of olive oil.
3. Roast sweet potatoes for 15 minutes.
4. Meanwhile, in a small bowl, mix together 1 tbsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub paste on chicken.
5. Place chicken on top of sweet potatoes and roast until chicken is cooked through, 25 minutes.
6. Garnish with herb of your choice and serve.
Labels:
chicken,
dinner,
sweet potatoes
Nutty Rice with Cashews, Almonds, and Fresh Mint
The rice recipes in this cookbook continue to surprise me with how satisfying they manage to make a simple grain. I also like this rather different method of cooking rice. The original recipe calls for the nuts to be left whole, but I think it works better (for us at least) chopped. You can use your judgement about what you might prefer!
One year ago: Korean-Style Salmon with Bok Choy
Two years ago: Kung Pao Chicken (revisited)
Three years ago: Penne Arrabiatta Sauce
Nutty Rice with Cashews, Almonds, and Fresh Mint (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee or butter
1 small red onion, cut in half lengthwise and thinly sliced
1/4 cup slivered blanched almonds, finely chopped if desired
1/4 cup raw cashew nuts, finely chopped if desired
4 bay leaves
1 tsp coarse salt
1/2 cup firmly packed mint, finely chopped
1 tsp coarsely cracked black peppercorns
1. Place rice in medium bowl. Fill halfway with water, gently rub grains, drain water. Repeat three or four times. Refill with water and let sit 20 - 30 minutes.
2. Heat ghee in medium saucepan over medium-high heat. Add onion, almonds, cashews, and bay leaves. Stir-fry until onions are light brown, 3 - 5 minutes.
3. Add rice and stir to coat grains. Pour in 1 1/2 cups water and add salt. Stir. Boil until water has evaporated and craters form, 5 - 8 minutes.
4. Stir once. Cover pan and reduce heat to lowest possible setting. Cook for 8 - 10 minutes.
5. Turn off heat and let pan sit undisturbed for 10 minutes.
6. Fluff rice with fork, remove bay leaves, stir in mint and pepper, and serve.
One year ago: Korean-Style Salmon with Bok Choy
Two years ago: Kung Pao Chicken (revisited)
Three years ago: Penne Arrabiatta Sauce
Nutty Rice with Cashews, Almonds, and Fresh Mint (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee or butter
1 small red onion, cut in half lengthwise and thinly sliced
1/4 cup slivered blanched almonds, finely chopped if desired
1/4 cup raw cashew nuts, finely chopped if desired
4 bay leaves
1 tsp coarse salt
1/2 cup firmly packed mint, finely chopped
1 tsp coarsely cracked black peppercorns
1. Place rice in medium bowl. Fill halfway with water, gently rub grains, drain water. Repeat three or four times. Refill with water and let sit 20 - 30 minutes.
2. Heat ghee in medium saucepan over medium-high heat. Add onion, almonds, cashews, and bay leaves. Stir-fry until onions are light brown, 3 - 5 minutes.
3. Add rice and stir to coat grains. Pour in 1 1/2 cups water and add salt. Stir. Boil until water has evaporated and craters form, 5 - 8 minutes.
4. Stir once. Cover pan and reduce heat to lowest possible setting. Cook for 8 - 10 minutes.
5. Turn off heat and let pan sit undisturbed for 10 minutes.
6. Fluff rice with fork, remove bay leaves, stir in mint and pepper, and serve.
Labels:
indian,
rice,
side dish,
vegetarian
Fenugreek Scented Cheese with Cream
This is a quick and easy dinner option that comes together remarkably fast, but has a richness and depth to the sauce that tastes like you laboured away. I served this with rice, but I think naan would be an even better accompaniment.
One year ago: Cheddar Apple Bacon Strata
Two years ago: Celeriac and Lentils with Hazelnut and Mint
Three years ago: Bourbon Chicken
Fenugreek Scented Cheese with Cream (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
1 tbsp slivered blanched almonds
1 cup chopped fresh or frozen fenugreek leaves or 2 tbsp dried leaves soaked in water
1/2 cup heavy cream
2 tbsp tomato paste
1 tsp coarse salt
1/2 tsp Punjabi garam masala
8 ounces paneer, cut into 1" cubes and fried
1. Heat oil in a medium saucepan over medium-high heat. Add cumin seeds and cook until they are aromatic, 5 - 10 seconds.
2. Stir in almonds and stir-fry until golden brown, 1 - 2 minutes.
3. Add fenugreek leaves and cream. Stir in tomato paste. Add salt and garam masala.
4. Fold in paneer and heat to a boil. Reduce to medium-low, cover, and simmer until soft and spongy, 5 - 8 minutes.
One year ago: Cheddar Apple Bacon Strata
Two years ago: Celeriac and Lentils with Hazelnut and Mint
Three years ago: Bourbon Chicken
Fenugreek Scented Cheese with Cream (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
1 tbsp slivered blanched almonds
1 cup chopped fresh or frozen fenugreek leaves or 2 tbsp dried leaves soaked in water
1/2 cup heavy cream
2 tbsp tomato paste
1 tsp coarse salt
1/2 tsp Punjabi garam masala
8 ounces paneer, cut into 1" cubes and fried
1. Heat oil in a medium saucepan over medium-high heat. Add cumin seeds and cook until they are aromatic, 5 - 10 seconds.
2. Stir in almonds and stir-fry until golden brown, 1 - 2 minutes.
3. Add fenugreek leaves and cream. Stir in tomato paste. Add salt and garam masala.
4. Fold in paneer and heat to a boil. Reduce to medium-low, cover, and simmer until soft and spongy, 5 - 8 minutes.
Labels:
dinner,
indian,
paneer,
vegetarian
Chicken with an Almond Yogurt Sauce
I'm a little behind and light on recipes this week thanks to an unwelcome head cold. Colds pretty much kill my appetite and interest in food, so when I tell you that I cannot stop thinking about how wonderful this dish is, you should probably take that as a strong compliment. The sauce is incredibly rich and hits with a strong dose of lovely cardamom flavour. I made a half recipe using only thighs and drumsticks.
One year ago: Braised Potatoes with Garlic and Bay Leaves
Two years ago: Tomato, Semolina, and Coriander Soup
Three years ago: Kung Pao Chicken
Chicken with an Almond Yogurt Sauce (from 660 Curries)
Ingredients
1/4 cup plain yogurt
2 tbsp ginger paste
1 tbsp garlic paste
1 chicken, skin removed, cut into 8 pieces
2 tbsp canola oil
1/2 tsp whole cloves
1/2 tsp black peppercorns
6 green or white cardamom pods
3 black cardamom pods
3 cinnamon sticks
2 bay leaves
1 medium red onion, cut in half and thinly sliced
1/2 cup slivered almonds
1 1/2 tsp coarse salt
1/2 tsp cayenne
2 tbsp finely chopped cilantro
1. Combine yogurt, ginger paste, and garlic paste. Place chicken in large bowl and smear mixture over chicken. Refrigerate covered for 1 hour - overnight.
2. Heat oil in large skillet over medium-high heat. Sprinkle in cloves, peppercorns, both cardamom pods, cinnamon sticks, and bay leaves. Cook until they sizzle and smell aromatic, 1 - 2 minutes.
3. Add onion and cook until light brown, 5 - 7 minutes.
4. Transfer onion and spices to a blender. Add 1 cup water, almonds, salt, and cayenne. Puree until you form a paste.
5. Place chicken and marinade in skillet and cook over medium-high until meat is lightly browned, 4 - 6 minutes each side.
6. Add onion paste to skillet.
7. Pour 1/2 cup water into blender jar to get the last of the paste and add to skillet.
8. Bring mixture to a bubble, then reduce heat to medium-low and cover. Cook until chicken is done, 15 - 20 minutes.
9. Sprinkle with cilantro and serve.
One year ago: Braised Potatoes with Garlic and Bay Leaves
Two years ago: Tomato, Semolina, and Coriander Soup
Three years ago: Kung Pao Chicken
Chicken with an Almond Yogurt Sauce (from 660 Curries)
Ingredients
1/4 cup plain yogurt
2 tbsp ginger paste
1 tbsp garlic paste
1 chicken, skin removed, cut into 8 pieces
2 tbsp canola oil
1/2 tsp whole cloves
1/2 tsp black peppercorns
6 green or white cardamom pods
3 black cardamom pods
3 cinnamon sticks
2 bay leaves
1 medium red onion, cut in half and thinly sliced
1/2 cup slivered almonds
1 1/2 tsp coarse salt
1/2 tsp cayenne
2 tbsp finely chopped cilantro
1. Combine yogurt, ginger paste, and garlic paste. Place chicken in large bowl and smear mixture over chicken. Refrigerate covered for 1 hour - overnight.
2. Heat oil in large skillet over medium-high heat. Sprinkle in cloves, peppercorns, both cardamom pods, cinnamon sticks, and bay leaves. Cook until they sizzle and smell aromatic, 1 - 2 minutes.
3. Add onion and cook until light brown, 5 - 7 minutes.
4. Transfer onion and spices to a blender. Add 1 cup water, almonds, salt, and cayenne. Puree until you form a paste.
5. Place chicken and marinade in skillet and cook over medium-high until meat is lightly browned, 4 - 6 minutes each side.
6. Add onion paste to skillet.
7. Pour 1/2 cup water into blender jar to get the last of the paste and add to skillet.
8. Bring mixture to a bubble, then reduce heat to medium-low and cover. Cook until chicken is done, 15 - 20 minutes.
9. Sprinkle with cilantro and serve.
Saturday, October 13, 2012
Sri Lankan-Style Hard-Cooked Eggs with Coconut Milk
This is a quick and easy dinner option that's remarkably delicious. The coconut milk and spices forms a rich, cinnamon sauce. Make sure you serve this with rice so you can enjoy all of the sauce.
One year ago: Braised Potatoes with Garlic and Bay Leaves
Two years ago: Pearl Couscous with Olives, Tomatoes, and Feta
Three years ago: Pasta Milano
Sri Lankan-Style Hard-Cooked Eggs with Coconut Milk (from 660 Curries)
Ingredients
2 tbsp canola oil
1/2 tsp fenugreek seeds
1 or 2 cinnamon sticks
1 cup finely chopped red onion
1 or 2 fresh green chiles, stems removed, cut in half lengthwise
2 tsp Untoasted Sri Lankan Curry Powder
1 can unsweetened coconut milk
1 tsp coarse salt
1/2 tsp ground turmeric
6 extra-large or jumbo eggs, hard-cooked and peeled
1. Heat oil in medium saucepan over medium heat. Sprinkle in fenugreeks seeds and cinnamon sticks and cook until spices sizzle and smell fragrant, 30 seconds.
2. Add onion and chiles and stir-fry until onion is light brown, 5 - 8 minutes.
3. Sprinkle in curry powder and cook 30 seconds.
4. Add coconut milk, salt, and turmeric.
5. Add eggs and simmer uncovered until sauce thickens, 5 - 10 minutes.
6. Serve, spooning the sauce over the eggs.
One year ago: Braised Potatoes with Garlic and Bay Leaves
Two years ago: Pearl Couscous with Olives, Tomatoes, and Feta
Three years ago: Pasta Milano
Sri Lankan-Style Hard-Cooked Eggs with Coconut Milk (from 660 Curries)
Ingredients
2 tbsp canola oil
1/2 tsp fenugreek seeds
1 or 2 cinnamon sticks
1 cup finely chopped red onion
1 or 2 fresh green chiles, stems removed, cut in half lengthwise
2 tsp Untoasted Sri Lankan Curry Powder
1 can unsweetened coconut milk
1 tsp coarse salt
1/2 tsp ground turmeric
6 extra-large or jumbo eggs, hard-cooked and peeled
1. Heat oil in medium saucepan over medium heat. Sprinkle in fenugreeks seeds and cinnamon sticks and cook until spices sizzle and smell fragrant, 30 seconds.
2. Add onion and chiles and stir-fry until onion is light brown, 5 - 8 minutes.
3. Sprinkle in curry powder and cook 30 seconds.
4. Add coconut milk, salt, and turmeric.
5. Add eggs and simmer uncovered until sauce thickens, 5 - 10 minutes.
6. Serve, spooning the sauce over the eggs.
Labels:
dinner,
eggs,
indian,
vegetarian
Aromatic Beef Stew with Mustard Greens, Fenugreek, and Mint
Beef isn't commonly associated with Indian food, but the diversity of Indian food does include beef. This dish is less like a stew and more like very tender beef with some greens. Fenugreek leaves may be hard to find, but can be found frozen in Indian grocery stores. It's worth tracking them down for this recipe.
One year ago: Beets with Balsamic Syrup, Nuts, and Mint
Two years ago: Cranberry, Caramel, and Almond Tart
Three years ago: Black Bean and Corn Quesadillas
Aromatic Beef Stew with Mustard Greens, Fenugreek, and Mint (from 660 Curries)
Ingredients
2 tbsp ginger paste
1 tbsp garlic paste
1 tsp coarse salt
1 lb boneless beef, cut into 1" cubes
2 tbsp canola oil
2 fresh green chiles, stems removed and cut in half lengthwise
8 ounces fresh mustard greens, finely chopped
1/2 cup chopped fenugreek leaves
1/2 cup finely chopped mint
1/4 cup finely chopped cilantro
1. Stir ginger paste, garlic paste, and salt together in medium bowl. Add beef and stir to coat. Refrigerate covered for 30 minutes - overnight.
2. Preheat a wok or cast-iron skillet over medium-high heat. Drizzle in oil and add beef and chiles. Cook until meat is seared and chiles are browned, 8 - 10 minutes.
3. Add mustard greens and fenugreek leaves and cook until mustard has wilted and wok is deglazed, 8 - 10 minutes.
4. Pour in 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is fork-tender, 15 minutes.
5. Stir in mint and cilantro and serve.
One year ago: Beets with Balsamic Syrup, Nuts, and Mint
Two years ago: Cranberry, Caramel, and Almond Tart
Three years ago: Black Bean and Corn Quesadillas
Aromatic Beef Stew with Mustard Greens, Fenugreek, and Mint (from 660 Curries)
Ingredients
2 tbsp ginger paste
1 tbsp garlic paste
1 tsp coarse salt
1 lb boneless beef, cut into 1" cubes
2 tbsp canola oil
2 fresh green chiles, stems removed and cut in half lengthwise
8 ounces fresh mustard greens, finely chopped
1/2 cup chopped fenugreek leaves
1/2 cup finely chopped mint
1/4 cup finely chopped cilantro
1. Stir ginger paste, garlic paste, and salt together in medium bowl. Add beef and stir to coat. Refrigerate covered for 30 minutes - overnight.
2. Preheat a wok or cast-iron skillet over medium-high heat. Drizzle in oil and add beef and chiles. Cook until meat is seared and chiles are browned, 8 - 10 minutes.
3. Add mustard greens and fenugreek leaves and cook until mustard has wilted and wok is deglazed, 8 - 10 minutes.
4. Pour in 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is fork-tender, 15 minutes.
5. Stir in mint and cilantro and serve.
Labels:
beef,
dinner,
indian,
mustard greens
Beginner Almond Shrimp with Tomatoes
How can you make shrimp even better? Just add ground almonds and heavy cream. This quick and easy curry isn't spicy, so it should be very kid friendly.
One year ago: Peking Pork with Scotch and Scallions
Two years ago: Black Bean and Tomato Quinoa
Three years ago: Stuffed Zucchini
Beginner Almond Shrimp with Tomatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1/4 cup slivered blanched almonds, ground
4 garlic cloves, finely chopped
1 large tomato, cored and finely chopped
1/2 tsp cayenne
1 1/2 tsp coarse salt
1 tsp sugar
1/2 tsp Bangala garam masala (grind together: 1 tsp whole cloves, 1 tsp cardamom seeds from green or white pods, 4 cinnamon sticks ... you'll have leftovers)
1 lb large shrimp, peeled and deveined
1/2 cup heavy cream
2 tbsp finely chopped cilantro
1. Heat oil in medium skillet over medium-high heat. Sprinkle in almonds and garlic and cook until nuts brown, 1 - 3 minutes.
2. Stir in tomatoes, cayenne, salt, sugar, and garam masala. Cook until tomato softens, 2 - 4 minutes.
3. Add shrimp and pour in cream. Lower heat to medium, cover, and simmer until shrimp is cooked through and sauce thickens, 5 - 8 minutes.
4. Sprinkle with cilantro and serve.
One year ago: Peking Pork with Scotch and Scallions
Two years ago: Black Bean and Tomato Quinoa
Three years ago: Stuffed Zucchini
Beginner Almond Shrimp with Tomatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1/4 cup slivered blanched almonds, ground
4 garlic cloves, finely chopped
1 large tomato, cored and finely chopped
1/2 tsp cayenne
1 1/2 tsp coarse salt
1 tsp sugar
1/2 tsp Bangala garam masala (grind together: 1 tsp whole cloves, 1 tsp cardamom seeds from green or white pods, 4 cinnamon sticks ... you'll have leftovers)
1 lb large shrimp, peeled and deveined
1/2 cup heavy cream
2 tbsp finely chopped cilantro
1. Heat oil in medium skillet over medium-high heat. Sprinkle in almonds and garlic and cook until nuts brown, 1 - 3 minutes.
2. Stir in tomatoes, cayenne, salt, sugar, and garam masala. Cook until tomato softens, 2 - 4 minutes.
3. Add shrimp and pour in cream. Lower heat to medium, cover, and simmer until shrimp is cooked through and sauce thickens, 5 - 8 minutes.
4. Sprinkle with cilantro and serve.
A Potato Mix with a Cracked Peppercorn Sauce
It wouldn't be Thanksgiving without a side of potatoes and this recipe doubles the potato fun with sweet potatoes. I'm not generally a fan of sweet potatoes after being traumatized by too many overly sweet holiday side dishes, but this recipe does a good job of balancing the sweet with spices and heat.
One year ago: Chicken-Fried Steak
Two years ago: Cranberry Vanilla Coffee Cake
Three years ago: Penne Rigata della Kay
A Potato Mix with a Cracked Peppercorn Sauce (from 660 Curries)
Ingredients
3 medium russet or Yukon Gold potatoes, peeled, cut into 1/2" cubes
1 medium sweet potato, peeled, but into 1/2" cubes
1 1/2 tsp coarse salt
1 tsp black peppercorns
1/4 tsp whole cloves
1/4 tsp cardamom seeds from green or white pods
1 cinnamon stick, broken into pieces
1 tsp ground Kashmiri chiles (or 1/4 tsp cayenne + 3/4 tsp sweet paprika)
2 tbsp canola oil
1 tsp black or yellow mustard seeds
12 grape tomatoes, halved or 1 medium tomato, cored and cut into 1" pieces
12 to 15 medium to large curry leaves
2 tbsp finely chopped cilantro
1. Place potatoes in a medium-size saucepan, add 3 cups water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, but still firm-looking, 8 - 10 minutes.
2. Meanwhile, combine salt, peppercorns, cloves, cardamom, and cinnamon in a mortar. Pound until it resembles coarse sawdust. Stir in ground chiles.
3. Reserve 1/2 cup cooking water and drain.
4. Dry out saucepan, add oil, and heat over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping.
5. Add tomatoes, curry leaves, and spice mixture and cook uncovered until tomatoes have softened, 2 - 4 minutes.
6. Pour in reserved cooking water and scrape pan to deglaze. Add potatoes and stir. Simmer until potatoes are warmed through, 2 - 4 minutes.
7. Stir in cilantro and serve.
One year ago: Chicken-Fried Steak
Two years ago: Cranberry Vanilla Coffee Cake
Three years ago: Penne Rigata della Kay
A Potato Mix with a Cracked Peppercorn Sauce (from 660 Curries)
Ingredients
3 medium russet or Yukon Gold potatoes, peeled, cut into 1/2" cubes
1 medium sweet potato, peeled, but into 1/2" cubes
1 1/2 tsp coarse salt
1 tsp black peppercorns
1/4 tsp whole cloves
1/4 tsp cardamom seeds from green or white pods
1 cinnamon stick, broken into pieces
1 tsp ground Kashmiri chiles (or 1/4 tsp cayenne + 3/4 tsp sweet paprika)
2 tbsp canola oil
1 tsp black or yellow mustard seeds
12 grape tomatoes, halved or 1 medium tomato, cored and cut into 1" pieces
12 to 15 medium to large curry leaves
2 tbsp finely chopped cilantro
1. Place potatoes in a medium-size saucepan, add 3 cups water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, but still firm-looking, 8 - 10 minutes.
2. Meanwhile, combine salt, peppercorns, cloves, cardamom, and cinnamon in a mortar. Pound until it resembles coarse sawdust. Stir in ground chiles.
3. Reserve 1/2 cup cooking water and drain.
4. Dry out saucepan, add oil, and heat over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping.
5. Add tomatoes, curry leaves, and spice mixture and cook uncovered until tomatoes have softened, 2 - 4 minutes.
6. Pour in reserved cooking water and scrape pan to deglaze. Add potatoes and stir. Simmer until potatoes are warmed through, 2 - 4 minutes.
7. Stir in cilantro and serve.
Labels:
indian,
potatoes,
side dish,
sweet potatoes,
vegetarian
Duck Stew with Black Cardamom and Cherries
This recipe has been tempting me for quite some time, so I'm glad Canadian Thanksgiving finally gave me an excuse to make it. The sauce is rich and the colours of the dish are quite festive. If you don't want to cut up a whole duck, this dish could easily be made just using skinned duck legs (or skinned breasts). If you're skinning the duck yourself, don't forget to render off the fat for other uses.
One year ago: Lamb Stir-Fry
Two years ago: Celebration Yellow Rice
Three years ago: Mint Brownies
Duck Stew with Black Cardamom and Cherries (from 660 Curries)
Ingredients
1 duck, skin removed, cut into 8 pieces
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp coarse salt
1 tsp ground turmeric
2 tbsp canola oil
1 small red onion, cut in half and thinly sliced
6 black cardamom pods
2 bay leaves
2 cinnamon sticks
2 tsp fennel seeds, ground
1 1/2 tsp ground Kashmiri chiles (or 1/2 tsp cayenne + 1 tsp sweet paprika)
1 tsp ground ginger
1 bag (12 ounces) frozen pitted cherries, thawed and sliced in half
1/2 cup chopped black walnuts
2 tbsp finely chopped cilantro
1. Combine duck, ginger and garlic pastes, 1 1/2 tsp of salt, and turmeric in large bowl. Cover and refrigerate for 1 hour - overnight.
2. Heat oil in a large skillet over medium heat. Add duck with paste meat side down and sear until light brown, 10 minutes. Flip pieces and sear for another 5 minutes. Transfer to plate.
3. Add onion, cardamom pod, bay leaves, cinnamon sticks, and 1/2 cup water to skillet. Scrape to deglaze.
4. Increase heat to medium-high and cook, uncovered until liquid is reduced by half, 5 minutes.
5. Stir in ground fennel, ground chiles, ginger, and remaining 1/2 tsp salt. Cook for 30 seconds.
6. Pour in 1 1/2 cups water, cherries, and walnuts. Boil and then lower heat to medium.
7. Add duck pieces, meat side down, to skillet. Baste with curry, cover, and simmer until meat is tender, 35 - 40 minutes.
8. Transfer duck to serving platter and cover to keep warm.
9. Raise heat to medium-high and cook uncovered until sauce is thick, 10 minutes.
10. Pour sauce over duck, top with cilantro, and serve.
One year ago: Lamb Stir-Fry
Two years ago: Celebration Yellow Rice
Three years ago: Mint Brownies
Duck Stew with Black Cardamom and Cherries (from 660 Curries)
Ingredients
1 duck, skin removed, cut into 8 pieces
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp coarse salt
1 tsp ground turmeric
2 tbsp canola oil
1 small red onion, cut in half and thinly sliced
6 black cardamom pods
2 bay leaves
2 cinnamon sticks
2 tsp fennel seeds, ground
1 1/2 tsp ground Kashmiri chiles (or 1/2 tsp cayenne + 1 tsp sweet paprika)
1 tsp ground ginger
1 bag (12 ounces) frozen pitted cherries, thawed and sliced in half
1/2 cup chopped black walnuts
2 tbsp finely chopped cilantro
1. Combine duck, ginger and garlic pastes, 1 1/2 tsp of salt, and turmeric in large bowl. Cover and refrigerate for 1 hour - overnight.
2. Heat oil in a large skillet over medium heat. Add duck with paste meat side down and sear until light brown, 10 minutes. Flip pieces and sear for another 5 minutes. Transfer to plate.
3. Add onion, cardamom pod, bay leaves, cinnamon sticks, and 1/2 cup water to skillet. Scrape to deglaze.
4. Increase heat to medium-high and cook, uncovered until liquid is reduced by half, 5 minutes.
5. Stir in ground fennel, ground chiles, ginger, and remaining 1/2 tsp salt. Cook for 30 seconds.
6. Pour in 1 1/2 cups water, cherries, and walnuts. Boil and then lower heat to medium.
7. Add duck pieces, meat side down, to skillet. Baste with curry, cover, and simmer until meat is tender, 35 - 40 minutes.
8. Transfer duck to serving platter and cover to keep warm.
9. Raise heat to medium-high and cook uncovered until sauce is thick, 10 minutes.
10. Pour sauce over duck, top with cilantro, and serve.
Sunday, October 7, 2012
Indonesian Spice Cake
This simple, but rich, cake is filled with aromatic spices. The batter smells amazing and the cake keeps very well for a nice afternoon snack with tea (or a morning breakfast if you're so inclined). This recipe does call for a lot of eggs. I cut back slightly by just using 5 eggs total. I have kept the original below.
One year ago: Sweet and Sour Napa Cabbage
Two years ago: Beef Rendang
Three years ago: Breakfast Tacos
Indonesian Spice Cake (from Cradle of Flavor)
Ingredients
2 cups (235 g) cake flour
1/2 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp ground cloves
4 tsp ground cinnamon
pinch of kosher salt
1 1/2 cups (340g) unsalted butter at room temperature
1 2/3 cups (370g) granulated sugar
4 large eggs
3 large egg yolks, lightly beaten
2 tsp vanilla extract
1. Preheat oven to 325F. Grease a 9" bundt pan.
2. Whisk together flour, baking powder, nutmeg, clove, cinnamon, and salt in a medium bowl.
3. In another bowl, using an electric mixer, beat butter until soft. Gradually add sugar and beat until pale and fluffy.
4. One at a time, add whole eggs and beat until light and fluffy.
5. Add flour mixture to butter mixture in 3 equal parts until well combined.
6. Add egg yolks and vanilla and beat until well mixed.
7. Pour batter into pan. Bake until toothpick comes out clean, 1 hour.
One year ago: Sweet and Sour Napa Cabbage
Two years ago: Beef Rendang
Three years ago: Breakfast Tacos
Indonesian Spice Cake (from Cradle of Flavor)
Ingredients
2 cups (235 g) cake flour
1/2 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp ground cloves
4 tsp ground cinnamon
pinch of kosher salt
1 1/2 cups (340g) unsalted butter at room temperature
1 2/3 cups (370g) granulated sugar
4 large eggs
3 large egg yolks, lightly beaten
2 tsp vanilla extract
1. Preheat oven to 325F. Grease a 9" bundt pan.
2. Whisk together flour, baking powder, nutmeg, clove, cinnamon, and salt in a medium bowl.
3. In another bowl, using an electric mixer, beat butter until soft. Gradually add sugar and beat until pale and fluffy.
4. One at a time, add whole eggs and beat until light and fluffy.
5. Add flour mixture to butter mixture in 3 equal parts until well combined.
6. Add egg yolks and vanilla and beat until well mixed.
7. Pour batter into pan. Bake until toothpick comes out clean, 1 hour.
Labels:
cake,
dessert,
indonesian
Aromatic Green Beans with Pounded Mustard and Cardamom
While I happen to like green beans, August isn't too fond of them and was less than happy when they appeared in our CSA box this week. The spices in this dish, however, overpower the green beans for the most part making a dish that August called "not gross" and I greatly enjoyed. The mix of cardamom and lemon is excellent.
One year ago: Pork in Green Peanut Sauce
Two years ago: Apple Cheddar Scones
Three years ago: Mexican Rice
Aromatic Green Beans with Pounded Mustard and Cardamom (from 660 Curries)
Ingredients
1 tsp rock salt (or kosher)
1/2 tsp black or yellow mustard seeds
1/2 tsp cardamom seeds from green or white pods
3 dried red Thai or cayenne chiles, stems removed
1/4 cup firmly packed cilantro
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, reconstituted
2 tbsp lime juice
1 tsp white sugar
1/4 tsp ground turmeric
12 to 15 medium to large curry leaves
2 tbsp peanut or canola oil
1 tsp cumin seeds
1 lb green beans, trimmed and cut into 2" lengths
1. Combine rock salt, mustard seeds, cardamom seeds, and chiles in a mortar. Pound dry blend with pestle to break down spices.
2. Add cilantro and pound into a pulpy mass.
3. Add coconut and pound into a pulpy mass.
4. Fold in lime juice, sugar, turmeric, and curry leaves.
5. Heat oil in medium skillet over medium-high heat. Add cumin seeds and cook until sizzle and fragrant, 5 - 10 seconds.
6. Add green beans and stir-fry until they start to blister, 5 - 7 minutes.
7. Pour in 1/2 cup water and deglaze. Cover, reduce heat to medium-low, and simmer until fork-tender, 12 - 15 minutes.
8. Stir in pounded mixture and raise heat to medium-high. Simmer, uncovered, until sauce is thick, 2 - 3 minutes.
One year ago: Pork in Green Peanut Sauce
Two years ago: Apple Cheddar Scones
Three years ago: Mexican Rice
Aromatic Green Beans with Pounded Mustard and Cardamom (from 660 Curries)
Ingredients
1 tsp rock salt (or kosher)
1/2 tsp black or yellow mustard seeds
1/2 tsp cardamom seeds from green or white pods
3 dried red Thai or cayenne chiles, stems removed
1/4 cup firmly packed cilantro
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, reconstituted
2 tbsp lime juice
1 tsp white sugar
1/4 tsp ground turmeric
12 to 15 medium to large curry leaves
2 tbsp peanut or canola oil
1 tsp cumin seeds
1 lb green beans, trimmed and cut into 2" lengths
1. Combine rock salt, mustard seeds, cardamom seeds, and chiles in a mortar. Pound dry blend with pestle to break down spices.
2. Add cilantro and pound into a pulpy mass.
3. Add coconut and pound into a pulpy mass.
4. Fold in lime juice, sugar, turmeric, and curry leaves.
5. Heat oil in medium skillet over medium-high heat. Add cumin seeds and cook until sizzle and fragrant, 5 - 10 seconds.
6. Add green beans and stir-fry until they start to blister, 5 - 7 minutes.
7. Pour in 1/2 cup water and deglaze. Cover, reduce heat to medium-low, and simmer until fork-tender, 12 - 15 minutes.
8. Stir in pounded mixture and raise heat to medium-high. Simmer, uncovered, until sauce is thick, 2 - 3 minutes.
Labels:
green beans,
indian,
side dish,
vegetarian
Pureed Mustard Greens with Clarified Butter
This dish does take a bit of time to cook, but the results are well worth it. The creamy bitter greens with a bit of heat are excellent. It's not the most appetizing looking dish, but looks aren't everything.
One year ago: Pinon-Breaded Chicken with Ancho Chile-Cranberry Sauce
Two years ago: Refried Bean Enchiladas
Three years ago: Cheese Enchiladas
Pureed Mustard Greens with Clarified Butter (from 660 Curries)
Ingredients
2 tbsp mustard oil or canola oil
1 tsp cumin seeds
4 large garlic cloves, coarsely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 lb fresh mustard greens, coarsely chopped
1 tsp coarse salt
2 tbsp ghee or butter
2 tbsp cornmeal
juice of 1 lime
1. Heat oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and are fragrant, 5 - 10 seconds.
2. Add garlic and chiles. Stir fry until chiles gently blister, 1 - 2 minutes.
3. Add mustard greens a handful at a time and cook until they wilt. Continue, stirring occasionally until liquid evaporates, 8 - 12 minutes.
4. Stir in salt and add 2 cups water, scraping the pan.
5. Bring to a boil, lower heat to medium, cover, and simmer until greens are tender and olive, 15 minutes.
6. Remove pan from heat and blend greens in a blender jar.
7. Return puree to pan and add ghee and cornmeal.
8. Cook, stirring occasionally until mixture has thickened, 15 minutes.
9. Fold in lime juice and serve.
One year ago: Pinon-Breaded Chicken with Ancho Chile-Cranberry Sauce
Two years ago: Refried Bean Enchiladas
Three years ago: Cheese Enchiladas
Pureed Mustard Greens with Clarified Butter (from 660 Curries)
Ingredients
2 tbsp mustard oil or canola oil
1 tsp cumin seeds
4 large garlic cloves, coarsely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 lb fresh mustard greens, coarsely chopped
1 tsp coarse salt
2 tbsp ghee or butter
2 tbsp cornmeal
juice of 1 lime
1. Heat oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and are fragrant, 5 - 10 seconds.
2. Add garlic and chiles. Stir fry until chiles gently blister, 1 - 2 minutes.
3. Add mustard greens a handful at a time and cook until they wilt. Continue, stirring occasionally until liquid evaporates, 8 - 12 minutes.
4. Stir in salt and add 2 cups water, scraping the pan.
5. Bring to a boil, lower heat to medium, cover, and simmer until greens are tender and olive, 15 minutes.
6. Remove pan from heat and blend greens in a blender jar.
7. Return puree to pan and add ghee and cornmeal.
8. Cook, stirring occasionally until mixture has thickened, 15 minutes.
9. Fold in lime juice and serve.
Labels:
indian,
mustard greens,
side dish,
vegetarian
Crumbled Cheese with Scallions and Tomatoes
This dish may be one of the quickest full meals I've made in a very long time. It's remarkably filling and incredibly fresh tasting. It's a perfect summer meal, limiting stove time to the bare minimal and celebrating fresh tomatoes. I thought the amount of scallions might be a bit too much, but they added a fantastic crunch to the dish. The author says you can use feta instead of the paneer, but to be careful to add it just before you plan to serve it so it doesn't melt. You may want to scale back the chiles if you're more spice averse. The Balti masala called for in this recipe is great, but I think store-bought blends would work just fine in here as well.
One year ago: Black Radish Soup in Roasted Acorn Squash
Two years ago: Cauliflower Gratin
Three years ago: Risotto
Crumbled Cheese with Scallions and Tomatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
8 ounces paneer, crumbled
8 ounces scallions, finely chopped (green and white)
8 ounces tomatoes, cored and finely chopped
2 tbsp finely chopped cilantro
1 tsp coarse salt
1 tsp Balti masala
1/4 tsp turmeric
2 to 4 fresh green Thai, cayenne, or serrano chiles, stems removed and thinly sliced crosswise
1. Heat oil in large skillet over medium-high heat. Sprinkle in cumin seeds and cook until they sizzle and smell fragrant, 10 seconds.
2. Add all remaining ingredients and simmer uncovered until flavours infuse cheese, 5 minutes. Serve.
One year ago: Black Radish Soup in Roasted Acorn Squash
Two years ago: Cauliflower Gratin
Three years ago: Risotto
Crumbled Cheese with Scallions and Tomatoes (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
8 ounces paneer, crumbled
8 ounces scallions, finely chopped (green and white)
8 ounces tomatoes, cored and finely chopped
2 tbsp finely chopped cilantro
1 tsp coarse salt
1 tsp Balti masala
1/4 tsp turmeric
2 to 4 fresh green Thai, cayenne, or serrano chiles, stems removed and thinly sliced crosswise
1. Heat oil in large skillet over medium-high heat. Sprinkle in cumin seeds and cook until they sizzle and smell fragrant, 10 seconds.
2. Add all remaining ingredients and simmer uncovered until flavours infuse cheese, 5 minutes. Serve.
Labels:
dinner,
indian,
paneer,
quick and easy,
tomato,
vegetarian
Pan-Grilled Sea Scallops
I couldn't resist some beautiful fresh sea scallops at the farmer's market. Even better, they were only $12/lb. I could get very used to the cheaper seafood here.
There were only 2 scallop recipes in 660 Curries. The other seemed more appropriate because it would use some bell peppers and onions, but I couldn't pass on the combination of peanuts and spinach. The recipe calls for baby spinach, but I used chopped regular spinach. The spinach/peanut combination is so good that August said he would've been happy to eat as a side even without the scallops! Of course, the scallops themselves were great (the author says you can also use shrimp or other fish). I was proud of myself for finally being able to give scallops a nice sear. It's amazing what a difference a fresh product makes!
As a final word of warning, the masala in this is unique. It's worth taking the time to make it as it adds a lot to the dish.
One year ago: Basil, Hazelnut, and Chocolate Cupcakes
Two years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Three years ago: Asparagus with Goat Cheese and Lemon Pasta
Pan-Grilled Sea Scallops (from 660 Curries)
Ingredients
1 lb large sea scallops
1/2 tsp ground turmeric
2 tbsp canola oil
6 medium garlic cloves, finely chopped
1 lb baby spinach, rinsed
1 tbsp kolhapuri masala
1 tsp coarse salt
1. Combine scallops with turmeric in medium-size bowl. Refrigerate, covered, for 30 minutes or up to overnight.
2. Pour peanut into food processor and pulse until the consistency of coarse bread crumbs.
3. Heat oil in large skillet over medium heat. Add scallops, arranging in a single layer.
4. Sear scallops for 3 - 5 minutes on each side until light brown. Transfer to a plate.
5. Add garlic to skillet and stir-fry until light brown, 1 minute.
6. Add spinach leaves to skillet, cover, and cook until wilted, 5 - 8 minutes.
7. Stir in masala and salt.
8. Add scallops (with liquid) to skillet and cover with wilted spinach. Cook until scallops are firm, 3 - 5 minutes.
9. Transfer scallops to a serving platter.
10. Add peanuts to spinach in skillet and stir to combine. Simmer to allow sauce to thicken, 2 - 4 minutes.
11. Spoon spinach-peanut mixture over scallops and serve.
Kolhapuri Masala
1 cup dried red Thai or cayenne chiles
1/2 cup shredded dried unsweetened coconut
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp black or yellow mustard seeds
1 tsp fenugreek seeds
4 blades mace or 1/4 tsp ground mace (add with Kashmiri chiles if using ground)
2 bay leaves
1 tsp canola oil
2 tbsp ground Kasmiri chiles or 1/2 tbsp cayenne + 1 1/2 tbsp sweet paprika
1. Combine all ingredients except ground in a medium-size boal and stir to coat with oil.
2. Preheat medium skillet over medium heat. Add oiled spices and roast until chiles blacken, coconut turns dark brown, and spices are fragrant, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in a blender.
5. Stir in ground spices and store.
There were only 2 scallop recipes in 660 Curries. The other seemed more appropriate because it would use some bell peppers and onions, but I couldn't pass on the combination of peanuts and spinach. The recipe calls for baby spinach, but I used chopped regular spinach. The spinach/peanut combination is so good that August said he would've been happy to eat as a side even without the scallops! Of course, the scallops themselves were great (the author says you can also use shrimp or other fish). I was proud of myself for finally being able to give scallops a nice sear. It's amazing what a difference a fresh product makes!
As a final word of warning, the masala in this is unique. It's worth taking the time to make it as it adds a lot to the dish.
One year ago: Basil, Hazelnut, and Chocolate Cupcakes
Two years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Three years ago: Asparagus with Goat Cheese and Lemon Pasta
Pan-Grilled Sea Scallops (from 660 Curries)
Ingredients
1 lb large sea scallops
1/2 tsp ground turmeric
2 tbsp canola oil
6 medium garlic cloves, finely chopped
1 lb baby spinach, rinsed
1 tbsp kolhapuri masala
1 tsp coarse salt
1. Combine scallops with turmeric in medium-size bowl. Refrigerate, covered, for 30 minutes or up to overnight.
2. Pour peanut into food processor and pulse until the consistency of coarse bread crumbs.
3. Heat oil in large skillet over medium heat. Add scallops, arranging in a single layer.
4. Sear scallops for 3 - 5 minutes on each side until light brown. Transfer to a plate.
5. Add garlic to skillet and stir-fry until light brown, 1 minute.
6. Add spinach leaves to skillet, cover, and cook until wilted, 5 - 8 minutes.
7. Stir in masala and salt.
8. Add scallops (with liquid) to skillet and cover with wilted spinach. Cook until scallops are firm, 3 - 5 minutes.
9. Transfer scallops to a serving platter.
10. Add peanuts to spinach in skillet and stir to combine. Simmer to allow sauce to thicken, 2 - 4 minutes.
11. Spoon spinach-peanut mixture over scallops and serve.
Kolhapuri Masala
1 cup dried red Thai or cayenne chiles
1/2 cup shredded dried unsweetened coconut
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp black or yellow mustard seeds
1 tsp fenugreek seeds
4 blades mace or 1/4 tsp ground mace (add with Kashmiri chiles if using ground)
2 bay leaves
1 tsp canola oil
2 tbsp ground Kasmiri chiles or 1/2 tbsp cayenne + 1 1/2 tbsp sweet paprika
1. Combine all ingredients except ground in a medium-size boal and stir to coat with oil.
2. Preheat medium skillet over medium heat. Add oiled spices and roast until chiles blacken, coconut turns dark brown, and spices are fragrant, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in a blender.
5. Stir in ground spices and store.
Grilled Chicken with a Cashew-Tomato Sauce
As a disclaimer for the rest of the month, this month's cookbook of the month on chowhound is 660 Curries, one of my favourite books, so you're likely going to see a lot of curry recipes up here this month.
This recipe is listed in the book's appetizer section, but I think it makes a fantastic main as well. The sauce is excellent. He calls for the use of balti masala, but states that any store-purchased blend would work. Cashews, tomato, cream, and spices are an outstanding combination.
One year ago: Chana Masala
Two years ago: Caramel Apple Blackout Cake
Three years ago: Raspberry-Topped Lemon Muffins
Grilled Chicken with a Cashew-Tomato Sauce (from 660 Curries)
Ingredients
1/2 cup thickened yogurt (strained yogurt)
2 tbsp finely chopped cilantro
2 tsp ginger paste
1 tsp garlic paste
1 tsp balti masala
1 1/2 tsp coarse salt
1 lb boneless, skinless chicken breasts, cut into 1" strips
1 tbsp Ghee or canola oil
1/4 cup cashews, ground
1/2 cup canned tomato sauce (I used crushed tomatoes)
1/2 tsp cayenne
1/4 cup heavy cream
1. Combine yogurt, 1 tbsp of cilantro, ginger paste, garlic paste, balti masala, and 1 tsp of salt in medium bowl. Add chicken, stir to coat, and refrigerate covered for 30 minutes - 6 hours.
2. Preheat a gas grill or broiler.
3. Thread chicken strips onto skewers, leaving the marinade on the chicken.
4. In a small saucepan over medium heat, heat ghee. Sprinkle ti ground cashews and cook, stirring constantly while nuts brown, 1 minute.
5. Add tomato sauce, cayenne, and remaining 1/2 tsp salt to the nuts. Reduce heat to medium-low and simmer, covered, until ghee starts to separate, 6 - 8 minutes.
6. Meanwhile, cook chicken on grill or in broiler until done.
7. Stir cream into sauce and simmer 2 minutes to warm.
8. Stir 1 tbsp cilantro into sauce.
9. Slide chicken off skewers, spoon sauce over kebabs, and serve.
This recipe is listed in the book's appetizer section, but I think it makes a fantastic main as well. The sauce is excellent. He calls for the use of balti masala, but states that any store-purchased blend would work. Cashews, tomato, cream, and spices are an outstanding combination.
One year ago: Chana Masala
Two years ago: Caramel Apple Blackout Cake
Three years ago: Raspberry-Topped Lemon Muffins
Grilled Chicken with a Cashew-Tomato Sauce (from 660 Curries)
Ingredients
1/2 cup thickened yogurt (strained yogurt)
2 tbsp finely chopped cilantro
2 tsp ginger paste
1 tsp garlic paste
1 tsp balti masala
1 1/2 tsp coarse salt
1 lb boneless, skinless chicken breasts, cut into 1" strips
1 tbsp Ghee or canola oil
1/4 cup cashews, ground
1/2 cup canned tomato sauce (I used crushed tomatoes)
1/2 tsp cayenne
1/4 cup heavy cream
1. Combine yogurt, 1 tbsp of cilantro, ginger paste, garlic paste, balti masala, and 1 tsp of salt in medium bowl. Add chicken, stir to coat, and refrigerate covered for 30 minutes - 6 hours.
2. Preheat a gas grill or broiler.
3. Thread chicken strips onto skewers, leaving the marinade on the chicken.
4. In a small saucepan over medium heat, heat ghee. Sprinkle ti ground cashews and cook, stirring constantly while nuts brown, 1 minute.
5. Add tomato sauce, cayenne, and remaining 1/2 tsp salt to the nuts. Reduce heat to medium-low and simmer, covered, until ghee starts to separate, 6 - 8 minutes.
6. Meanwhile, cook chicken on grill or in broiler until done.
7. Stir cream into sauce and simmer 2 minutes to warm.
8. Stir 1 tbsp cilantro into sauce.
9. Slide chicken off skewers, spoon sauce over kebabs, and serve.
Moroccan Carrots
I'm not generally a big fan of cooked carrots, but these retain their bite and the spice mixture adds enough flavour me to offset the sweetness of cooked carrots. This makes an excellent little side dish for very little effort. It just takes a bit of planning ahead.
One year ago: Saag Paneer
Two years ago: Lemon and Cranberry Scones
Three years ago: Raspberry-topped Lemon Muffins
Moroccan Carrots (from Radically Simple)
Ingredients
1 1/2 lbs carrots, peeled and sliced on the bias into 1/4" rounds
6 tbsp olive oil
5 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp sweet paprika
large pinch ground cinnamon
1 large garlic clove, minced
1/3 cup julienned parsley
1. Bring a pot of water to a boil and steam (or boil) carrots for 8 minutes until just tender.
2. In large bowl, whisk together oil, vinegar, cumin, paprika, and cinnamon.
3. Add garlic and 1 tsp salt to dressing.
4. Add hot carrots to dressing and toss. Chill for several hours before serving.
5. Stir in parsley and serve.
One year ago: Saag Paneer
Two years ago: Lemon and Cranberry Scones
Three years ago: Raspberry-topped Lemon Muffins
Moroccan Carrots (from Radically Simple)
Ingredients
1 1/2 lbs carrots, peeled and sliced on the bias into 1/4" rounds
6 tbsp olive oil
5 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp sweet paprika
large pinch ground cinnamon
1 large garlic clove, minced
1/3 cup julienned parsley
1. Bring a pot of water to a boil and steam (or boil) carrots for 8 minutes until just tender.
2. In large bowl, whisk together oil, vinegar, cumin, paprika, and cinnamon.
3. Add garlic and 1 tsp salt to dressing.
4. Add hot carrots to dressing and toss. Chill for several hours before serving.
5. Stir in parsley and serve.
Labels:
carrot,
side dish,
vegetarian
Roasted Red and Golden Beets
This is a beautiful salad and a great mix of flavours. For the leaves, he gives three choices. I'd recommend going with a green with a bit of bitterness to serve as a nice contrast to the sweeter beets and maple syrup. If you don't have chervil, parsley will also work nicely in this dish.
One year ago: Paneer
Two years ago: Linguine with Roasted Tomatoes and Almond Pesto
Three years ago: Easy Buttermilk Cake
Roasted Red and Golden Beets (from Ottolenghi)
Ingredients
500g golden beets (I just used all red)
500g red beets
80g sunflower seeds
90ml maple syrup
4 tbsp sherry vinegar
4 tbsp olive oil
2 garlic cloves, minced
20g chervil leaves
60g baby arugula, chard, or spinach
1. Preheat oven to 400F. Wash beets and wrap in foil. Bake in oven until tender, 40 - 90 minutes.
2. Spread sunflower seeds out in an ovenproof dish and toast alongside the beets for 8 minutes.
3. Once they have cooled some, unwrap beets and peel. Cut into quarters (or smaller pieces if your beets are large).
4. Mix beets with rest of ingredients in a bowl. Sprinkle with salt and pepper as needed.
One year ago: Paneer
Two years ago: Linguine with Roasted Tomatoes and Almond Pesto
Three years ago: Easy Buttermilk Cake
Roasted Red and Golden Beets (from Ottolenghi)
Ingredients
500g golden beets (I just used all red)
500g red beets
80g sunflower seeds
90ml maple syrup
4 tbsp sherry vinegar
4 tbsp olive oil
2 garlic cloves, minced
20g chervil leaves
60g baby arugula, chard, or spinach
1. Preheat oven to 400F. Wash beets and wrap in foil. Bake in oven until tender, 40 - 90 minutes.
2. Spread sunflower seeds out in an ovenproof dish and toast alongside the beets for 8 minutes.
3. Once they have cooled some, unwrap beets and peel. Cut into quarters (or smaller pieces if your beets are large).
4. Mix beets with rest of ingredients in a bowl. Sprinkle with salt and pepper as needed.
Labels:
beets,
salad,
vegetarian
Thursday, October 4, 2012
Buffalo, Mushroom & Feta Meatballs
I arrived in SF to discovered some ground buffalo meat hiding in the freezer. Never one to shy away from a challenge, I quickly found this recipe. The mushrooms in this recipe aren't very noticeable but they do help keep the meatballs very moist. The flavours in the meatballs are excellent. The cooking method of using the oven also makes things very easy. The balls ended up a little flat on one side, but I think if that's my biggest complaint, it's a good sign. The original also includes a tomato sauce, but I think the meatballs hold their own nicely without the sauce. The original also calls for chopped basil stems in the meatballs. I just added a bit of chopped leaves in with the parsley.
One year ago: Indian Cooking Building Blocks
Two years ago: Meat Balls in Tomato Sauce (how appropriate!)
Three [is that for real??] years ago: Blueberry Boy Bait
Buffalo, Mushroom & Feta Meatballs (slightly adapted from Food52)
Ingredients
Olive oil
1/2 large onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
8 ounces Cremini mushrooms, finely chopped
1 pound ground buffalo meat (bison)
2 tbsp freshly chopped basil
1/4 cup freshly chopped parsley
1 large egg
3 ounces feta cheese, broken into pea-sized cubes
1 pinch ground cumin
1 pinch ground corinander
1/2 lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Heat the oven to 425F (400F convection) In a medium-sized deep frying pan heat 1 Tbsp olive oil over a medium-high heat. Add the onion and cook until softened, without coloring about 5-10 minutes. Add the garlic and cook for a further 1 minute.
2. Transfer onions/garlic to a large bowl.
4. Meanwhile, In a large frying pan (you can use the same one if you want to save pans), heat a drop or two of olive oil over a high heat. Sauté the mushrooms until lightly golden and softened (about 2-3 minutes). Add to the bowl of onions/garlic and allow to cool.
5. To the cooled onions/garlic/mushrooms add the remaining ingredients and use your hands to gently but thoroughly mix together. Form into 16 balls about the size of golf balls. The mixture is quite wet but don’t squeeze too hard together or the meatballs will be tough. Place onto a baking tray (either greased or lined with bake-o-glide).
6. Bake in the oven for about 20 minutes, or until lightly golden. (check after 15 minutes, times will vary depending on oven temp).
One year ago: Indian Cooking Building Blocks
Two years ago: Meat Balls in Tomato Sauce (how appropriate!)
Three [is that for real??] years ago: Blueberry Boy Bait
Buffalo, Mushroom & Feta Meatballs (slightly adapted from Food52)
Ingredients
Olive oil
1/2 large onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
8 ounces Cremini mushrooms, finely chopped
1 pound ground buffalo meat (bison)
2 tbsp freshly chopped basil
1/4 cup freshly chopped parsley
1 large egg
3 ounces feta cheese, broken into pea-sized cubes
1 pinch ground cumin
1 pinch ground corinander
1/2 lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Heat the oven to 425F (400F convection) In a medium-sized deep frying pan heat 1 Tbsp olive oil over a medium-high heat. Add the onion and cook until softened, without coloring about 5-10 minutes. Add the garlic and cook for a further 1 minute.
2. Transfer onions/garlic to a large bowl.
4. Meanwhile, In a large frying pan (you can use the same one if you want to save pans), heat a drop or two of olive oil over a high heat. Sauté the mushrooms until lightly golden and softened (about 2-3 minutes). Add to the bowl of onions/garlic and allow to cool.
5. To the cooled onions/garlic/mushrooms add the remaining ingredients and use your hands to gently but thoroughly mix together. Form into 16 balls about the size of golf balls. The mixture is quite wet but don’t squeeze too hard together or the meatballs will be tough. Place onto a baking tray (either greased or lined with bake-o-glide).
6. Bake in the oven for about 20 minutes, or until lightly golden. (check after 15 minutes, times will vary depending on oven temp).
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