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.
Sunday, June 30, 2013
Fettuccine with Smoked Salmon, Creme Fraiche, and Lemon
It really doesn't get much easier or quicker than this dish. I'd recommend using a fresh pasta to make this one, but I'm sure it would be good even without. If you like smoked salmon or creme fraiche, definitely give this one a shot as it tastes every bit as good as you would expect.
Fettuccine with Smoked Salmon, Creme Fraiche, and Lemon (from Radically Simple)
Ingredients
8 ounces fresh fettuccine
4 ounces smoked salmon, thinly sliced and cut into 1/2" wide strips
8 ounces creme fraiche
6 tbsp finely grated Parmigiano-Reggiano
1/4 cup finely chopped fresh chives
grated zest of 1 large lemon
1. Bring large pot of salted water to a boil. Add pasta and cook 3 - 4 minutes, until tender. Drain.
2. Return pasta to pot. Add smoked salmon, creme fraiche, cheese, and salt. Warm for 1 minute over low heat.
3. Transfer to 4 bowls, top with chives and lemon zest, and serve.
Fettuccine with Smoked Salmon, Creme Fraiche, and Lemon (from Radically Simple)
Ingredients
8 ounces fresh fettuccine
4 ounces smoked salmon, thinly sliced and cut into 1/2" wide strips
8 ounces creme fraiche
6 tbsp finely grated Parmigiano-Reggiano
1/4 cup finely chopped fresh chives
grated zest of 1 large lemon
1. Bring large pot of salted water to a boil. Add pasta and cook 3 - 4 minutes, until tender. Drain.
2. Return pasta to pot. Add smoked salmon, creme fraiche, cheese, and salt. Warm for 1 minute over low heat.
3. Transfer to 4 bowls, top with chives and lemon zest, and serve.
Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette
While I love our seafood box, sometimes it becomes a bit overwhelming. Each drop is supposed to give us one meal, but we usually find it's enough fish for two meals, so half of the bounty gets placed in the freezer. Black cod was threatening to overtake the freezer, so I decided to take back control of it. Luckily, someone had also brought home a dried spicy sausage that week, so I decided to appropriate it. The fantastic thing about this recipe is it gives you a complete meal in less than 15 minutes.
Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette (from Radically Simple)
Ingredients
2 oranges
8 tbsp olive oil, divided (I used a bit less)
3 ounces dried chorizo, sliced 1/4" thick
2 tbsp sherry vinegar, divided
3 ounces mixed wild arugula and mesculin
4 thick code fillets, 6 ounces each
1. Cut rind and pith from oranges. Cut between membranes to release segments. Save 2 tbsp of juice.
2. Heat 1 tbsp oil in large skillet. Add chorizo and cook over high heat for 2 minutes until crispy.
3. Whisk together 6 tbsp oil (I used less), 1 tbsp of vinegar, and salt and pepper.
4. Toss greens with dressing and divide among 4 plates.
5. Top greens with orange segments, chorizo, and pan drippings.
6. Add remaining 1 tbsp oil to skillet. Season fish with salt and pepper. Cook over high heat until firm, 3 minutes per side.
7. Add remaining 1 tbsp vinegar and orange juice and cook for 30 seconds.
8. Place fish on greens, drizzle with pan juices, and serve.
Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette (from Radically Simple)
Ingredients
2 oranges
8 tbsp olive oil, divided (I used a bit less)
3 ounces dried chorizo, sliced 1/4" thick
2 tbsp sherry vinegar, divided
3 ounces mixed wild arugula and mesculin
4 thick code fillets, 6 ounces each
1. Cut rind and pith from oranges. Cut between membranes to release segments. Save 2 tbsp of juice.
2. Heat 1 tbsp oil in large skillet. Add chorizo and cook over high heat for 2 minutes until crispy.
3. Whisk together 6 tbsp oil (I used less), 1 tbsp of vinegar, and salt and pepper.
4. Toss greens with dressing and divide among 4 plates.
5. Top greens with orange segments, chorizo, and pan drippings.
6. Add remaining 1 tbsp oil to skillet. Season fish with salt and pepper. Cook over high heat until firm, 3 minutes per side.
7. Add remaining 1 tbsp vinegar and orange juice and cook for 30 seconds.
8. Place fish on greens, drizzle with pan juices, and serve.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger
This is a quick, easy, low-effort dinner that's surprisingly good. The sauce is quite thin, so make sure you have some crusty bread on hand to sop it up.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger (from In the Kitchen with a Good Appetite)
Ingredients
1 large green tomato (~1/2 lb), sliced 1/2" thick
1 lb boneless, skinless chicken thighs, cut into 1" strips
2 tbsp olive oil
2 tbsp dry sherry
2 tbsp chopped fresh basil, divided
2 cloves garlic, minced
1" piece ginger, grated
1/2 tsp kosher salt
1/2 tsp ground pepper
1. Preheat oven to 400F.
2. In a 9x13" pan, toss all ingredients except 1 tbsp basil. Roast until cooked through, ~20 minutes.
3. Garnish with remaining basil and serve.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger (from In the Kitchen with a Good Appetite)
Ingredients
1 large green tomato (~1/2 lb), sliced 1/2" thick
1 lb boneless, skinless chicken thighs, cut into 1" strips
2 tbsp olive oil
2 tbsp dry sherry
2 tbsp chopped fresh basil, divided
2 cloves garlic, minced
1" piece ginger, grated
1/2 tsp kosher salt
1/2 tsp ground pepper
1. Preheat oven to 400F.
2. In a 9x13" pan, toss all ingredients except 1 tbsp basil. Roast until cooked through, ~20 minutes.
3. Garnish with remaining basil and serve.
Butterflied Sesame-Grilled Beef Short Ribs
Korean barbecue has such an addictive taste to me and this recipe did not disappoint. The marinade was spot on for Korean barbecue, but I'm not sure that I loved the use of beef ribs. Next time, I might go with a less fatty cut of meat.
Butterflied Sesame-Grilled Beef Short Ribs (from Planet Barbecue!)
Ingredients
1 small or 1/2 large Asian pear, peeled and seeded
3 cloves garlic, coarsely chopped
1 tbsp finely chopped ginger
1 tbsp toasted sesame seeds
2 tbsp sugar
2 tsp coarse salt
1/2 tsp ground pepper
1 tsp sesame oil
2 lbs beef short ribs, cut into 2" lengths
1. Puree pear, garlic, ginger, sesame seeds, sugar, salt, and pepper in food processor. Work in sesame oil.
2. Score meat in crosshatch pattern. Butterfly ribs. Arrange in single layer in baking dish. Pour pear mixture over ribs, turning to coat. Marinate in refrigerator covered for 1 - 4 hours.
3. Preheat grill to high.
4. Brush oil on grill grate. Drain ribs, discarding marinade. Grill meat on skewers with scallions and garlic if you want or loose on the grate until beef is browned, 2 - 4 minutes per side.
5. Transfer beef to platter and cut into bite-sized pieces. Serve.
Butterflied Sesame-Grilled Beef Short Ribs (from Planet Barbecue!)
Ingredients
1 small or 1/2 large Asian pear, peeled and seeded
3 cloves garlic, coarsely chopped
1 tbsp finely chopped ginger
1 tbsp toasted sesame seeds
2 tbsp sugar
2 tsp coarse salt
1/2 tsp ground pepper
1 tsp sesame oil
2 lbs beef short ribs, cut into 2" lengths
1. Puree pear, garlic, ginger, sesame seeds, sugar, salt, and pepper in food processor. Work in sesame oil.
2. Score meat in crosshatch pattern. Butterfly ribs. Arrange in single layer in baking dish. Pour pear mixture over ribs, turning to coat. Marinate in refrigerator covered for 1 - 4 hours.
3. Preheat grill to high.
4. Brush oil on grill grate. Drain ribs, discarding marinade. Grill meat on skewers with scallions and garlic if you want or loose on the grate until beef is browned, 2 - 4 minutes per side.
5. Transfer beef to platter and cut into bite-sized pieces. Serve.
Really Big Bosnian Burgers
Although these are called burgers, they're traditionally not served on a bun, but eaten with a knife and fork with bread on the side. Pita bread, tomato slices, and lemon wedges are all suggested for serving. I had low expectations for this dish given its simplicity, but the smoky grill taste combined with just a bit of heat was fantastic.
One year ago: Roasted Cashew Chicken with Fenugreek Sauce
Really Big Bosnian Burgers (from Planet Barbecue!)
Ingredients
12 ounces ground beef
12 ounces ground veal
1/2 medium onion, minced
2 garlic cloves, minced
1 - 2 serrano peppers, minced or 1 tbsp red pepper flakes
1/4 cup finely chopped parsley
1 1/2 tsp coarse salt
1/2 tsp ground pepper
1. Combine ingredients in large mixing bowl and knead until blended. Cover with plastic wrap and refrigerate 30 minutes to 1 hour.
2. Divide meat into 4 portions. Mold into large flat disk, 6" - 8" across.
3. Preheat grill to high.
4. Brush and oil grill grate. Transfer patties to grill. Grill 2 - 3 minutes per side until cooked to desired level of doneness.
5. Transfer to platter and serve.
One year ago: Roasted Cashew Chicken with Fenugreek Sauce
Really Big Bosnian Burgers (from Planet Barbecue!)
Ingredients
12 ounces ground beef
12 ounces ground veal
1/2 medium onion, minced
2 garlic cloves, minced
1 - 2 serrano peppers, minced or 1 tbsp red pepper flakes
1/4 cup finely chopped parsley
1 1/2 tsp coarse salt
1/2 tsp ground pepper
1. Combine ingredients in large mixing bowl and knead until blended. Cover with plastic wrap and refrigerate 30 minutes to 1 hour.
2. Divide meat into 4 portions. Mold into large flat disk, 6" - 8" across.
3. Preheat grill to high.
4. Brush and oil grill grate. Transfer patties to grill. Grill 2 - 3 minutes per side until cooked to desired level of doneness.
5. Transfer to platter and serve.
Twice-Cooked Pork
I was a little skeptical of this dish while it was cooking. Pork belly can either be wonderfully good like bacon or way too fatty. The flavors on this one came together beautifully at the end for a richly flavored dish. I did notice that I preferred the cuts of meat that I had sliced more thinly because they crisped up much more nicely. If that's a concern for you, I recommend erring on the side of making them too thin.
With a little planning ahead, this dish is incredibly quick and perfect for a weeknight. The author suggests that you buy a larger piece of pork belly, boil it, slice it once cooled, and freeze the slices so you can make this dinner in 15 minutes. (The slices don't need to be thawed before they cook.) If you're not ready for that level of commitment, you could just boil the pork belly the night before and leave it in the fridge overnight.
One year ago: Pork Tenderloin with Spiced Rhubarb Chutney
Twice-Cooked Pork (from Every Grain of Rice)
Ingredients
7 oz/200g boneless pork belly, with skin
6 baby leeks, trimmed and cut into 1 - 2" diagonal slices (I just used scallions here)
2 tbsp cooking oil or lard
1 tbsp Sichuan chili bean paste
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (I upped this to a whole bell pepper)
1. Place pork in saucepan, cover with water and bring to a boil. Simmer until cooked through, ~20 minutes. Remove from water. Let cook, then refrigerate for several hours or overnight to cool completely (it needs to cool completely so the layers won't separate when you slice it!).
2. When completely cool, thinly slice the pork.
3. Add oil or lard to wok over high flame. Add pork, reduce heat to medium and stir-fry until slightly curved.
4. Push slices to side of wok and add chili bean paste in the empty spot. Stir-fry until oil is red and fragrant.
5. Add sweet fermented sauce and black beans. Stir-fry briefly.
6. Mix everything together, adding soy sauce and sugar.
7. Add leeks and red pepper and continue to stir-fry until just cooked. Serve.
With a little planning ahead, this dish is incredibly quick and perfect for a weeknight. The author suggests that you buy a larger piece of pork belly, boil it, slice it once cooled, and freeze the slices so you can make this dinner in 15 minutes. (The slices don't need to be thawed before they cook.) If you're not ready for that level of commitment, you could just boil the pork belly the night before and leave it in the fridge overnight.
One year ago: Pork Tenderloin with Spiced Rhubarb Chutney
Twice-Cooked Pork (from Every Grain of Rice)
Ingredients
7 oz/200g boneless pork belly, with skin
6 baby leeks, trimmed and cut into 1 - 2" diagonal slices (I just used scallions here)
2 tbsp cooking oil or lard
1 tbsp Sichuan chili bean paste
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (I upped this to a whole bell pepper)
1. Place pork in saucepan, cover with water and bring to a boil. Simmer until cooked through, ~20 minutes. Remove from water. Let cook, then refrigerate for several hours or overnight to cool completely (it needs to cool completely so the layers won't separate when you slice it!).
2. When completely cool, thinly slice the pork.
3. Add oil or lard to wok over high flame. Add pork, reduce heat to medium and stir-fry until slightly curved.
4. Push slices to side of wok and add chili bean paste in the empty spot. Stir-fry until oil is red and fragrant.
5. Add sweet fermented sauce and black beans. Stir-fry briefly.
6. Mix everything together, adding soy sauce and sugar.
7. Add leeks and red pepper and continue to stir-fry until just cooked. Serve.
Saturday, June 15, 2013
Baked Herb Polenta
While I really enjoyed our beef rib dinner, the polenta stole the show for me (although I don't think the boy would agree). I don't know if it's because the heirloom variety of polenta that I ended up with was really worth the premium or the combination with quality Gruyere cheese, but I would've been happy with just a bowl of polenta for dinner.
One year ago: Garlicky Cashew Pork with Pineapple Skewers
Baked Herb Polenta (from The Herbfarm Cookbook)
Ingredients
1 tbsp unsalted butter
4 1/2 cups water
3/4 tsp salt
1 cup medium-coarse ground cornmeal
2 tbsp finely chopped marjoram
1 tbsp finely chopped thyme
1 1/2 cups grated Gruyere cheese (3 ounces)
1. Preheat oven to 350F. Coat a shallow 1 1/2 quart baking dish with butter.
2. Bring water with salt to a boil in medium saucepan. Slowly sprinkle in cornmeal as you whisk constantly.
3. Whisk over medium heat until mixture thickens, 5 minutes.
4. Remove pan from heat and stir in marjoram, thyme, and half of cheese.
5. Spread polenta in prepared dish and sprinkle with remaining cheese. Bake until bubbling and edges begin to brown, 1 hour.
One year ago: Garlicky Cashew Pork with Pineapple Skewers
Baked Herb Polenta (from The Herbfarm Cookbook)
Ingredients
1 tbsp unsalted butter
4 1/2 cups water
3/4 tsp salt
1 cup medium-coarse ground cornmeal
2 tbsp finely chopped marjoram
1 tbsp finely chopped thyme
1 1/2 cups grated Gruyere cheese (3 ounces)
1. Preheat oven to 350F. Coat a shallow 1 1/2 quart baking dish with butter.
2. Bring water with salt to a boil in medium saucepan. Slowly sprinkle in cornmeal as you whisk constantly.
3. Whisk over medium heat until mixture thickens, 5 minutes.
4. Remove pan from heat and stir in marjoram, thyme, and half of cheese.
5. Spread polenta in prepared dish and sprinkle with remaining cheese. Bake until bubbling and edges begin to brown, 1 hour.
Herb-Braised Short Ribs of Beef
While this dinner is more suited to a chilly winter's evening, it's still satisfying in June. The sauce came out beautifully rich. My only quibble is that I prefer my beef ribs just a bit more tender. Next time, I think it might be worth popping it in the slow cooker after the onions have softened.
One year ago: Pasta with Garlic Scape Pesto
Herb-Braised Short Ribs of Beef (from The Herbfarm Cookbook)
Ingredients
5 lbs beef short ribs
salt and pepper
2 tbsp vegetable oil
2 slices bacon (2 ounces), cut into 1/4" dice
2 medium onions (1 lb), thinly sliced
12 cloves garlic, cut into 3 slices
2 cups full-bodied red wine
1 28 ounce can whole plum tomatoes
12 3" sprigs fresh winter savory
12 3" springs fresh thyme
2 4" sprigs fresh sage
4 fresh bay leaves or 2 dried
1/4 cup coarsely chopped savory
1/4 cup coarsely chopped sage
1/2 cup coarsely chopped parsley
1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over high heat. Using tongs, brown ribs on all sides in batches, 8 - 12 minutes each rib batch. Set aside.
2. Pour off most of the fat, reduce heat to medium, and add bacon. Cook until almost crisp.
3. Add onions and garlic and cook until softened, 4 minutes.
4. Stir in wine, tomatoes, 3/4 tsp salt, and grinding of pepper.
5. Return ribs to pot and bring to simmer.
6. Divide savory, thyme, bay leaves, and sage into two piles. Tie with twine and tuck between ribs in pan.
7. Cover pan and reduce heat to very low. Simmer until tender, 2.5 - 3 hours.
8. Transfer ribs to warmed platter. Remove and discard herb bundles. Skim off fat if needed.
9. Stir in chopped savory and sage and increase heat to medium-high. Boil until thickened, 10 - 15 minutes.
10. Stir in parsley and spoon sauce over ribs.
One year ago: Pasta with Garlic Scape Pesto
Herb-Braised Short Ribs of Beef (from The Herbfarm Cookbook)
Ingredients
5 lbs beef short ribs
salt and pepper
2 tbsp vegetable oil
2 slices bacon (2 ounces), cut into 1/4" dice
2 medium onions (1 lb), thinly sliced
12 cloves garlic, cut into 3 slices
2 cups full-bodied red wine
1 28 ounce can whole plum tomatoes
12 3" sprigs fresh winter savory
12 3" springs fresh thyme
2 4" sprigs fresh sage
4 fresh bay leaves or 2 dried
1/4 cup coarsely chopped savory
1/4 cup coarsely chopped sage
1/2 cup coarsely chopped parsley
1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over high heat. Using tongs, brown ribs on all sides in batches, 8 - 12 minutes each rib batch. Set aside.
2. Pour off most of the fat, reduce heat to medium, and add bacon. Cook until almost crisp.
3. Add onions and garlic and cook until softened, 4 minutes.
4. Stir in wine, tomatoes, 3/4 tsp salt, and grinding of pepper.
5. Return ribs to pot and bring to simmer.
6. Divide savory, thyme, bay leaves, and sage into two piles. Tie with twine and tuck between ribs in pan.
7. Cover pan and reduce heat to very low. Simmer until tender, 2.5 - 3 hours.
8. Transfer ribs to warmed platter. Remove and discard herb bundles. Skim off fat if needed.
9. Stir in chopped savory and sage and increase heat to medium-high. Boil until thickened, 10 - 15 minutes.
10. Stir in parsley and spoon sauce over ribs.
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.
Wednesday, June 12, 2013
Castellane with Ricotta and Tomato-Marsala Sauce
This is a perfect 20 minute dinner for when you haven't slept in 3 days and don't feel like cooking. Very little prep is needed, but the sauce ends up tasting like more than just canned tomatoes, especially once the ricotta melts into it.
One year ago: Cashew Lamb with a Coconut Milk Sauce
Two years ago: Mint and Scallion Soba Noodles
Three years ago: Potato Pesto Pizza
Castellane with Ricotta and Tomato-Marsala Sauce (from Radically Simple)
Ingredients
28 ounce can crushed tomatoes
3 tbsp dry Marsala
3 large garlic cloves
2 tbsp extra-virgin olive oil
1 lb dried castellane or cavatelli (or penne)
1 cup fresh ricotta, room temperature
1 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil.
2. Process tomatoes, Marsala, and garlic in food processor until very smooth.
3. Transfer tomatoes to a medium saucepan and add olive oil. Bring to a boil, reduce heat, and simmer until thick, 18 minutes. Season to taste.
4. Add pasta to boiling water and cook until tender. Drain.
5. Return pasta to pot and stir in 2 cups of sauce. Heat gently, stirring.
6. Transfer to bowls and top with more sauce, ricotta, and Parmesan.
One year ago: Cashew Lamb with a Coconut Milk Sauce
Two years ago: Mint and Scallion Soba Noodles
Three years ago: Potato Pesto Pizza
Castellane with Ricotta and Tomato-Marsala Sauce (from Radically Simple)
Ingredients
28 ounce can crushed tomatoes
3 tbsp dry Marsala
3 large garlic cloves
2 tbsp extra-virgin olive oil
1 lb dried castellane or cavatelli (or penne)
1 cup fresh ricotta, room temperature
1 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil.
2. Process tomatoes, Marsala, and garlic in food processor until very smooth.
3. Transfer tomatoes to a medium saucepan and add olive oil. Bring to a boil, reduce heat, and simmer until thick, 18 minutes. Season to taste.
4. Add pasta to boiling water and cook until tender. Drain.
5. Return pasta to pot and stir in 2 cups of sauce. Heat gently, stirring.
6. Transfer to bowls and top with more sauce, ricotta, and Parmesan.
Mixed Berry Crisp
It's full on berry season here and we couldn't resist picking up a berry bounty. This recipe calls for a mix of raspberries, blackberries, blueberries, and quartered strawberries (or 3 lbs of peaches!). I ended up using golden berries, strawberries, blackberries, and boysenberries. The combination worked amazingly well with the almond topping. I made a full recipe of the topping and half a recipe of fruit and as suggested am saving topping for another quick and easy dessert in the future.
One year ago: Rhubarb Snacking Cake
Two years ago: Prosciutto and Cream Pasta
Three years ago: Broccoli, Tomato, Goat Cheese Pasta
Mixed Berry Crisp (from Ready for Dessert)
Ingredients
Filling
795g mixed berries
65g sugar
2 tbsp/15g flour
2 tsp lemon juice
Topping
110g flour
50g sugar
120g brown sugar
90g crushed amaretti cookies
1 tsp ground cinnamon
65g almonds, toasted
115g butter, cut into 1/2" pieces
1. Preheat oven to 375F.
2. To make filling, toss ingredients together in shallow, 2 quart baking dish. Set aside.
3. To make topping, pulse together flour, sugar, brown sugar, amaretti, cinnamon, and almonds (almonds can still be a bit chunky).
4. Add chilled butter to topping and pulse until beginning to hold together (or if like me your food processor is too small, you can do this with a pastry blender).
5. Distribute topping over fruit. Bake until bubbling around edges, 40 - 50 minutes.
One year ago: Rhubarb Snacking Cake
Two years ago: Prosciutto and Cream Pasta
Three years ago: Broccoli, Tomato, Goat Cheese Pasta
Mixed Berry Crisp (from Ready for Dessert)
Ingredients
Filling
795g mixed berries
65g sugar
2 tbsp/15g flour
2 tsp lemon juice
Topping
110g flour
50g sugar
120g brown sugar
90g crushed amaretti cookies
1 tsp ground cinnamon
65g almonds, toasted
115g butter, cut into 1/2" pieces
1. Preheat oven to 375F.
2. To make filling, toss ingredients together in shallow, 2 quart baking dish. Set aside.
3. To make topping, pulse together flour, sugar, brown sugar, amaretti, cinnamon, and almonds (almonds can still be a bit chunky).
4. Add chilled butter to topping and pulse until beginning to hold together (or if like me your food processor is too small, you can do this with a pastry blender).
5. Distribute topping over fruit. Bake until bubbling around edges, 40 - 50 minutes.
Tuesday, June 11, 2013
Stir-Fried Beef in Oyster Sauce
Aside from a bit of a marinade time, this is a very quick and flavorful dish. With a little planning ahead, it's a perfect weeknight dish. I think it would also work well with some greens tossed in to wilt.
One year ago: Vegetarian Dry-Fried Vegetables
Two years ago: Spring Vegetable Pasta
Three years ago: Blueberry Crumb Bars
Stir-Fried Beef in Oyster Sauce (from The Cook's Encyclopedia of Thai Cooking)
Ingredients
1 lb rump steak
2 tbsp soy sauce
1 tbsp cornstarch
3 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
225g mixed mushrooms
2 tbsp oyster sauce
1 tsp sugar
4 scallions, cut into short lengths
1. Place steak in freeze for 30 - 40 minutes until firm then slice on diagonal into long thin strips.
2. Mix together soy sauce and cornstarch in large bowl. Add steak, cover with plastic wrap and marinate for 1 - 2 hours.
3. Heat half the oil in a wok. Add garlic and ginger and cook for 1 - 2 minutes or until fragrant.
4. Drain steak and add to wok. Cook, stirring frequently, until steak is browned, 1 - 2 minutes. Remove and set aside.
5. Heat remaining oil in wok. Add mushrooms and stir-fry over medium heat until golden brown.
6. Return steak to wok. Add oyster sauce and sugar. Toss until combined.
7. Stir in scallions and serve.
One year ago: Vegetarian Dry-Fried Vegetables
Two years ago: Spring Vegetable Pasta
Three years ago: Blueberry Crumb Bars
Stir-Fried Beef in Oyster Sauce (from The Cook's Encyclopedia of Thai Cooking)
Ingredients
1 lb rump steak
2 tbsp soy sauce
1 tbsp cornstarch
3 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
225g mixed mushrooms
2 tbsp oyster sauce
1 tsp sugar
4 scallions, cut into short lengths
1. Place steak in freeze for 30 - 40 minutes until firm then slice on diagonal into long thin strips.
2. Mix together soy sauce and cornstarch in large bowl. Add steak, cover with plastic wrap and marinate for 1 - 2 hours.
3. Heat half the oil in a wok. Add garlic and ginger and cook for 1 - 2 minutes or until fragrant.
4. Drain steak and add to wok. Cook, stirring frequently, until steak is browned, 1 - 2 minutes. Remove and set aside.
5. Heat remaining oil in wok. Add mushrooms and stir-fry over medium heat until golden brown.
6. Return steak to wok. Add oyster sauce and sugar. Toss until combined.
7. Stir in scallions and serve.
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.
Halibut Fillets with a Coconut Milk-Mustard Seed Sauce
The problem with waiting a week to post recipes with a sleep-deprived, adventure-filled weekend in between is that I sometimes forget what we ate. I remember the food was good, but the details? Lost to the wind. This dish, however, I remember. With a rich, creamy sauce that pairs beautifully with delicately poached fish, this was an outstanding dinner.
One year ago: Bulgur Pilaf with Swiss Chard and Dried Cranberries
Two years ago: Orzo Salad with Feta, Olives, and Bell Pepper
Three years ago: Strawberry Cream Cheese Muffins
Halibut Fillets with a Coconut Milk-Mustard Seed Sauce (from 660 Curries)
Ingredients
1/2 tsp ground turmeric
1 lb skinless pieces of halibut fillet
2 tbsp canola oil
1/2 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (I used red lentils)
1 cup finely chopped red onion
1 cup coconut milk
2 tbsp finely chopped cilantro
1 tsp sambhar masala
1 tsp coarse salt
10 - 12 curry leaves
1 large tomato, cored and finely chopped
1. Sprinkle turmeric over both sides of halibut. Refrigerate covered for 30 minutes.
2. Heat 1 tbsp of oil in small saucepan over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping, 30 seconds.
3. Add lentils and stir-fry until golden brown, 15 - 20 seconds.
4. Add onion and cook, stirring, until reddish brown, 5 - 7 minutes.
5. Add coconut milk, cilantro, masala, salt, and curry leaves. Lower heat to medium and simmer until sauce thickens slightly, 5 - 10 minutes.
6. Stir in tomato and cook until warmed through, 2 minutes.
7. Heat remaining 1 tbsp oil in medium-size skillet over medium heat. Add halibut and sear until light brown on each side, 2 - 3 minutes.
8. Pour sauce over halibut. Cover and poach, basting, until cooked through, 5 - 8 minutes.
One year ago: Bulgur Pilaf with Swiss Chard and Dried Cranberries
Two years ago: Orzo Salad with Feta, Olives, and Bell Pepper
Three years ago: Strawberry Cream Cheese Muffins
Halibut Fillets with a Coconut Milk-Mustard Seed Sauce (from 660 Curries)
Ingredients
1/2 tsp ground turmeric
1 lb skinless pieces of halibut fillet
2 tbsp canola oil
1/2 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (I used red lentils)
1 cup finely chopped red onion
1 cup coconut milk
2 tbsp finely chopped cilantro
1 tsp sambhar masala
1 tsp coarse salt
10 - 12 curry leaves
1 large tomato, cored and finely chopped
1. Sprinkle turmeric over both sides of halibut. Refrigerate covered for 30 minutes.
2. Heat 1 tbsp of oil in small saucepan over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping, 30 seconds.
3. Add lentils and stir-fry until golden brown, 15 - 20 seconds.
4. Add onion and cook, stirring, until reddish brown, 5 - 7 minutes.
5. Add coconut milk, cilantro, masala, salt, and curry leaves. Lower heat to medium and simmer until sauce thickens slightly, 5 - 10 minutes.
6. Stir in tomato and cook until warmed through, 2 minutes.
7. Heat remaining 1 tbsp oil in medium-size skillet over medium heat. Add halibut and sear until light brown on each side, 2 - 3 minutes.
8. Pour sauce over halibut. Cover and poach, basting, until cooked through, 5 - 8 minutes.
Sunday, June 2, 2013
Lemongrass Pork
This delicately flavoured, simple dish comes together quickly (even if you do the 30 minute marinade). Serve over rice noodles with some veggies on the side for an easy, elegant dinner.
One year ago: Crisp Roasted Chicken with Chickpeas
Two years ago: Fudgy Mocha Cake
Three years ago: Sausage and Goat Cheese Macaroni
Lemongrass Pork (from The Cook's Encyclopedia of Thai Cooking)
Ingredients
1 1/2 lb pork loin, cut into bite-sized slices
2 lemongrass stalks, finely chopped
4 scallions, thinly sliced
1 tsp salt
12 black peppercorns, coarsely crushed
2 tbsp peanut oil
2 garlic cloves, chopped
2 red chiles, chopped
1 tsp brown sugar
2 tbsp Thai fish sauce
1/4 cup roasted peanuts, chopped
1. Put pork in bowl with lemongrass, scallions, salt, and pepper. Mix well and let marinate for 30 minutes.
2. Preheat a wok, add the oil, and swirl. Add pork with marinade and stir-fry for 3 minutes until browned.
3. Add garlic and chiles and stir-fry for 5 - 8 minutes over medium heat until cooked through and tender.
4. Add sugar, fish sauce, and peanuts and serve.
One year ago: Crisp Roasted Chicken with Chickpeas
Two years ago: Fudgy Mocha Cake
Three years ago: Sausage and Goat Cheese Macaroni
Lemongrass Pork (from The Cook's Encyclopedia of Thai Cooking)
Ingredients
1 1/2 lb pork loin, cut into bite-sized slices
2 lemongrass stalks, finely chopped
4 scallions, thinly sliced
1 tsp salt
12 black peppercorns, coarsely crushed
2 tbsp peanut oil
2 garlic cloves, chopped
2 red chiles, chopped
1 tsp brown sugar
2 tbsp Thai fish sauce
1/4 cup roasted peanuts, chopped
1. Put pork in bowl with lemongrass, scallions, salt, and pepper. Mix well and let marinate for 30 minutes.
2. Preheat a wok, add the oil, and swirl. Add pork with marinade and stir-fry for 3 minutes until browned.
3. Add garlic and chiles and stir-fry for 5 - 8 minutes over medium heat until cooked through and tender.
4. Add sugar, fish sauce, and peanuts and serve.
Saturday, June 1, 2013
Dry Beef Curry with Peanut and Lime
This whole wedding planning thing has severely cut into my cookbook acquisitions and I've been feeling like I'm in a bit of a rut. One thing I've struggled with is my love of Thai food, but my lack of enjoyment with the Thai-focused books that I do have. Despite Real Thai coming highly recommended, the recipes just aren't what I think about when I think of Thai food. The Complete Asian Cookbook that I have just isn't as approachable as I'd like. August has a Thai Cooking book that he likes, but I'd never really given it a fair shot. I decided to change that this week. So far, so good. The recipe below could be simplified a lot by relying on a pre-made red Thai curry paste (although you can easily make this one while the beef simmers and you should note that it makes much, much more than you need for this recipe). The end result was a dry beef curry, tender and full of flavor from the curry paste and peanut butter. I thought it could do with just a little less lime juice at the end, so if your limes are juicy, you might want to be careful.
One year ago: Stewed Radishes with Tamarind
Two years ago: Rhubarb Lamb Stew
Three years ago: Jalapeno-Cheddar Scones
Dry Beef Curry with Peanut and Lime (The Cook's Encyclopedia of Thai Cooking)
Ingredients
1 can coconut milk
2 lb stewing steak, chopped into small bite-sized pieces
1 1/4 cup beef stock
2 tbsp crunchy peanut butter
juice of 2 limes
Curry paste
2 tbsp coriander seeds
1 tsp cumin seeds
seeds from 6 green cardamom pods
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon
4 tsp paprika
zest of 1 mandarin orange, finely grated
5 tsp sugar
1/2 tsp salt
1 piece lemongrass, shredded
3 garlic cloves, minced
3/4" piece galangal, finely chopped
4 shallots, finely chopped
3/4" square shrimp paste
50g cilantro root or stem, chopped
juice of 1/2 lime
2 tbsp vegetable oil
1. Strain coconut milk into bowl, retaining thicker milk in sieve.
2. Pour thin coconut milk into large heavy pan and scrape in half of thicker milk. Reserve remaining. Add chopped beef, pour in beef stock, and bring to boil. Reduce heat, cover, and simmer for 50 minutes.
3. Dry-fry curry paste seeds for 1 - 2 minutes. The book suggests then working together ingredients in a mortar, I went with a combination of spice grinder and food processor. Pick what works for you until you have a paste.
4. Strain beef, reserving cooking liquid.
5. Place a cup of cooking liquid in a wok. Stir in 2 - 3 tbsp of curry paste. Boil until liquid has evaporated.
6. Stir in reserved coconut milk, peanut butter, and beef. Simmer uncovered for 15 - 20 minutes.
7. Stir in lime juice and serve.
One year ago: Stewed Radishes with Tamarind
Two years ago: Rhubarb Lamb Stew
Three years ago: Jalapeno-Cheddar Scones
Dry Beef Curry with Peanut and Lime (The Cook's Encyclopedia of Thai Cooking)
Ingredients
1 can coconut milk
2 lb stewing steak, chopped into small bite-sized pieces
1 1/4 cup beef stock
2 tbsp crunchy peanut butter
juice of 2 limes
Curry paste
2 tbsp coriander seeds
1 tsp cumin seeds
seeds from 6 green cardamom pods
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon
4 tsp paprika
zest of 1 mandarin orange, finely grated
5 tsp sugar
1/2 tsp salt
1 piece lemongrass, shredded
3 garlic cloves, minced
3/4" piece galangal, finely chopped
4 shallots, finely chopped
3/4" square shrimp paste
50g cilantro root or stem, chopped
juice of 1/2 lime
2 tbsp vegetable oil
1. Strain coconut milk into bowl, retaining thicker milk in sieve.
2. Pour thin coconut milk into large heavy pan and scrape in half of thicker milk. Reserve remaining. Add chopped beef, pour in beef stock, and bring to boil. Reduce heat, cover, and simmer for 50 minutes.
3. Dry-fry curry paste seeds for 1 - 2 minutes. The book suggests then working together ingredients in a mortar, I went with a combination of spice grinder and food processor. Pick what works for you until you have a paste.
4. Strain beef, reserving cooking liquid.
5. Place a cup of cooking liquid in a wok. Stir in 2 - 3 tbsp of curry paste. Boil until liquid has evaporated.
6. Stir in reserved coconut milk, peanut butter, and beef. Simmer uncovered for 15 - 20 minutes.
7. Stir in lime juice and serve.
Chickpeas with Spinach and Mustard Seeds
This is an incredibly quick, easy, and healthy dish that has a surprising depth of flavour. It does rely on having a few Indian ingredients pre-made, but the pastes freeze beautifully, so it's well worth making a large batch and freezing them in plastic bags to cut off pieces as needed.
One year ago: Apricot Chicken
Two years ago: Bourbon Lemonade with Maple Syrup
Three years ago: Blackberry Coffee Cake
Chickpeas with Spinach and Mustard Seeds (from 660 Curries)
Ingredients
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp ginger paste
2 tbsp fried onion paste (I can't find the original recipe, but it's blended caramelized red onion and a bit of water)
2 tbsp tomato paste
2 tsp Sambhar masala
2 tsp coarse salt
2 cups cooked chickpeas
1 lb spinach leaves, finely chopped
1. Heat ghee in medium saucepan over medium-high heat. Add mustard seeds, cover, and cook until they've stopped popping, 30 seconds.
2. Lower heat to medium and add ginger paste. Stir-fry until light brown, 30 seconds.
3. Stir in onion paste, tomato paste, Sambhar masala, salt, and chickpeas. Stir. Add 2 cups water and heat to boil.
4. Add spinach, several handfuls at a time, stirring until wilted.
5. Reduce heat to medium-low and simmer covered until sauce has thickened, 8 - 10 minutes.
Sambhar masala
1/2 cup curry leaves
1/2 cup dried red chiles, stems removed
1/4 cup yellow split peas
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black or yellow mustard seeds
1 tbsp white poppy seeds
2 cinnamon sticks
1 tbsp sesame oil or canola oil
1. Combine all spices in medium bowl. Drizzle oil over them and toss well.
2. Preheat medium skillet over medium-high heat. Add mixture and roast until curry leaves curl up, chiles blacken, split peas darken, etc, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in batches in spice grinder. Mix batches together.
One year ago: Apricot Chicken
Two years ago: Bourbon Lemonade with Maple Syrup
Three years ago: Blackberry Coffee Cake
Chickpeas with Spinach and Mustard Seeds (from 660 Curries)
Ingredients
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp ginger paste
2 tbsp fried onion paste (I can't find the original recipe, but it's blended caramelized red onion and a bit of water)
2 tbsp tomato paste
2 tsp Sambhar masala
2 tsp coarse salt
2 cups cooked chickpeas
1 lb spinach leaves, finely chopped
1. Heat ghee in medium saucepan over medium-high heat. Add mustard seeds, cover, and cook until they've stopped popping, 30 seconds.
2. Lower heat to medium and add ginger paste. Stir-fry until light brown, 30 seconds.
3. Stir in onion paste, tomato paste, Sambhar masala, salt, and chickpeas. Stir. Add 2 cups water and heat to boil.
4. Add spinach, several handfuls at a time, stirring until wilted.
5. Reduce heat to medium-low and simmer covered until sauce has thickened, 8 - 10 minutes.
Sambhar masala
1/2 cup curry leaves
1/2 cup dried red chiles, stems removed
1/4 cup yellow split peas
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black or yellow mustard seeds
1 tbsp white poppy seeds
2 cinnamon sticks
1 tbsp sesame oil or canola oil
1. Combine all spices in medium bowl. Drizzle oil over them and toss well.
2. Preheat medium skillet over medium-high heat. Add mixture and roast until curry leaves curl up, chiles blacken, split peas darken, etc, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in batches in spice grinder. Mix batches together.
Creamy Spinach and Fenugreek Leaves with Pine Nuts
This rich, creamy side dish has a great depth of flavour from caramelized onions and just a touch of heat. The fenugreek gives it a lovely bitter taste. If you can't find fresh or frozen fenugreek, mustard greens, collard, or kale are all offered up as a substitute.
One year ago: Watermelon Salsa
Two years ago: Tomatillo Pork Enchiladas
Three years ago: Fajita Steak Quesadillas
Creamy Spinach and Fenugreek Leaves with Pine Nuts (from 660 Curries)
Ingredients
1 lb fenugreek leaves, rinsed, blanched in hot water until wilted, and chopped
1 lb spinach leaves, rinsed, blanched in hot water until wilted, and chopped
2 tbsp mustard oil or canola oil
1 small red onion, cut in half and thinly sliced
4 medium garlic cloves, cut into thin slivers
1/4 cup pine nuts
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
1 tsp coarse salt
1/2 tsp Kashmiri garam masala
1/2 cup heavy cream
1. Squeeze fenugreek and spinach greens over a 2 cup measuring cup until you have 1 1/2 cups liquid.
2. Heat oil in medium saucepan over medium-low heat. Add onion, garlic, and pine nuts. Stir. Cover pan and cook until onion is browned to a caramel colour, 18 - 20 minutes.
3. Add greens, cayenne, paprika, salt, and garam masala. Stir-fry 5 minutes.
4. Pour in reserved liquid and bring to boil. Reduce heat, cover, and simmer until greens are soft, 15 minutes.
5. Stir in cream and cook uncovered until warmed through, 3 - 5 minutes.
One year ago: Watermelon Salsa
Two years ago: Tomatillo Pork Enchiladas
Three years ago: Fajita Steak Quesadillas
Creamy Spinach and Fenugreek Leaves with Pine Nuts (from 660 Curries)
Ingredients
1 lb fenugreek leaves, rinsed, blanched in hot water until wilted, and chopped
1 lb spinach leaves, rinsed, blanched in hot water until wilted, and chopped
2 tbsp mustard oil or canola oil
1 small red onion, cut in half and thinly sliced
4 medium garlic cloves, cut into thin slivers
1/4 cup pine nuts
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
1 tsp coarse salt
1/2 tsp Kashmiri garam masala
1/2 cup heavy cream
1. Squeeze fenugreek and spinach greens over a 2 cup measuring cup until you have 1 1/2 cups liquid.
2. Heat oil in medium saucepan over medium-low heat. Add onion, garlic, and pine nuts. Stir. Cover pan and cook until onion is browned to a caramel colour, 18 - 20 minutes.
3. Add greens, cayenne, paprika, salt, and garam masala. Stir-fry 5 minutes.
4. Pour in reserved liquid and bring to boil. Reduce heat, cover, and simmer until greens are soft, 15 minutes.
5. Stir in cream and cook uncovered until warmed through, 3 - 5 minutes.
Fennel-Flecked Shrimp with Ground Ginger
While cleaning out our freezer, I happened to discover some shrimp that had been hiding there for who knows how long. This smoky, fennel-kissed dish was an easy weeknight meal (with just a bit of a time commitment browning the onions).
One year ago: Triple Coconut Muffins with Raspberry
Two years ago: Rhubarb Streusel Muffins
Three years ago: Tex-Mex!
Fennel-Flecked Shrimp with Ground Ginger (from 660 Curries)
Ingredients
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
1 1/2 tsp coarse salt
1 tsp fennel seeds, ground
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 1/2 lbs large shrimp, peeled and deveined
1/4 cup mustard oil or canola oil
2 tsp black cumin seeds
6 black cardamom pods
1 large red onion, cut in half and thinly sliced
2 tbsp finely chopped cilantro
1. Combine cayenne, paprika, salt, fennel, ginger, and turmeric in medium bowl. Add shrimp, toss to coat, and refrigerate for 30 minutes to 1 hour.
2. Meanwhile, heat oil in large skillet over medium heat. Sprinkle in cumin seeds and cardamom pods and cook until smoky, 15 - 20 seconds.
3. Add onion and cook until soft and honey-brown, 15 minutes.
4. Raise heat to medium-high and add shrimp. Cook, stirring, for 2 minutes.
5. Pour in 1 cup water and bring to boil. Cook until shrimp are cooked, 3 - 5 minutes.
6. Sprinkle with cilantro and serve.
One year ago: Triple Coconut Muffins with Raspberry
Two years ago: Rhubarb Streusel Muffins
Three years ago: Tex-Mex!
Fennel-Flecked Shrimp with Ground Ginger (from 660 Curries)
Ingredients
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
1 1/2 tsp coarse salt
1 tsp fennel seeds, ground
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 1/2 lbs large shrimp, peeled and deveined
1/4 cup mustard oil or canola oil
2 tsp black cumin seeds
6 black cardamom pods
1 large red onion, cut in half and thinly sliced
2 tbsp finely chopped cilantro
1. Combine cayenne, paprika, salt, fennel, ginger, and turmeric in medium bowl. Add shrimp, toss to coat, and refrigerate for 30 minutes to 1 hour.
2. Meanwhile, heat oil in large skillet over medium heat. Sprinkle in cumin seeds and cardamom pods and cook until smoky, 15 - 20 seconds.
3. Add onion and cook until soft and honey-brown, 15 minutes.
4. Raise heat to medium-high and add shrimp. Cook, stirring, for 2 minutes.
5. Pour in 1 cup water and bring to boil. Cook until shrimp are cooked, 3 - 5 minutes.
6. Sprinkle with cilantro and serve.
Yogurt-Almond Chicken with a Spinach Sauce
This recipe yields a tender, flavourful chicken with a rich sauce. You'll want to have a bit of rice to soak up the extra sauce. The yogurt should mediate the effects of the chiles, but ours were on the hot side, so if you're averse to heat, you might want to cut them back a bit. We made this using only drumsticks, so feel free to use whatever cut is most convenient for you.
One year ago: Thai-Style Roast Chicken
Two years ago: Tagliatelle with Prosciutto and Orange
Three years ago: Savoury Bread Pudding
Yogurt-Almond Chicken with a Spinach Sauce (from 660 Curries)
Ingredients
Marinade
1 cup yogurt
1/4 cup slivered almonds
6 slices fresh ginger (1 1/2"x1"x1/8")
6 cloves garlic
5 - 7 green chiles, stems removed
1/4 cup finely chopped cilantro
1 tbsp coriander seeds, ground
2 tsp cumin seeds, ground
2 tsp coarse salt
1/2 tsp cardamom seeds, ground
1/2 tsp whole cloves, ground
Dish
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil, divided
1 medium red onion, cut in half and thinly sliced
4 bay leaves
5 ounces baby spinach
1. To make marinade, combine yogurt, almonds, ginger, garlic, and chiles in blender jar. Puree until smooth.
2. Transfer puree to bowl and fold in cilantro, coriander, cumin, salt, cardamom, and cloves.
3. Add chicken to marinade and coat. Refrigerate, covered, for 1 hour to overnight.
4. Heat 2 tbsp oil in large skillet over medium-high heat. Add onion and bay leaves and cook until onion is soft and light brown, 3 - 4 minutes. Transfer to plate.
5. Add remaining 2 tbsp oil to skillet. Remove chicken from marinade (reserving marinade separately) and add to skillet. Sear until lightly browned, 3 minutes per side.
6. Spread reserved marinade over chicken and add cooked onion and 1/2 cup water. Reduce heat to medium-low, cover, and braise until cooked through, 25 - 30 minutes. Transfer to serving platter.
7. Raise heat to medium-high and bowl sauce uncovered until thickened, 5 - 8 minutes.
8. Stir in spinach, a handful at a time, until wilted into sauce.
9. Spoon spinach sauce over chicken and serve.
One year ago: Thai-Style Roast Chicken
Two years ago: Tagliatelle with Prosciutto and Orange
Three years ago: Savoury Bread Pudding
Yogurt-Almond Chicken with a Spinach Sauce (from 660 Curries)
Ingredients
Marinade
1 cup yogurt
1/4 cup slivered almonds
6 slices fresh ginger (1 1/2"x1"x1/8")
6 cloves garlic
5 - 7 green chiles, stems removed
1/4 cup finely chopped cilantro
1 tbsp coriander seeds, ground
2 tsp cumin seeds, ground
2 tsp coarse salt
1/2 tsp cardamom seeds, ground
1/2 tsp whole cloves, ground
Dish
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil, divided
1 medium red onion, cut in half and thinly sliced
4 bay leaves
5 ounces baby spinach
1. To make marinade, combine yogurt, almonds, ginger, garlic, and chiles in blender jar. Puree until smooth.
2. Transfer puree to bowl and fold in cilantro, coriander, cumin, salt, cardamom, and cloves.
3. Add chicken to marinade and coat. Refrigerate, covered, for 1 hour to overnight.
4. Heat 2 tbsp oil in large skillet over medium-high heat. Add onion and bay leaves and cook until onion is soft and light brown, 3 - 4 minutes. Transfer to plate.
5. Add remaining 2 tbsp oil to skillet. Remove chicken from marinade (reserving marinade separately) and add to skillet. Sear until lightly browned, 3 minutes per side.
6. Spread reserved marinade over chicken and add cooked onion and 1/2 cup water. Reduce heat to medium-low, cover, and braise until cooked through, 25 - 30 minutes. Transfer to serving platter.
7. Raise heat to medium-high and bowl sauce uncovered until thickened, 5 - 8 minutes.
8. Stir in spinach, a handful at a time, until wilted into sauce.
9. Spoon spinach sauce over chicken and serve.
Subscribe to:
Posts (Atom)