This is easy and absolutely delicious either at room temperature or hot. It does take a bit of chopping, but is totally worth it. From Milk Street: Tuesday Nights by Christopher Kimball.
GINGER-TURMERIC POTATOES AND GREEN BEANS
Serves 6
Start to Finish: 45 minutes
3 tablespoons vegetable oil
1 large shallot, finely chopped
1 tablespoon finely grated fresh ginger
2 teaspoons yellow or brown mustard seeds
1-1/2 teaspoons cumin seeds
1/8 to 1/4 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
12 ounces small Yukon Gold potatoes, cut into 1/2-inch cubes (don't use russet or starchy potatoes - they'll break down)
12 ounces green beans, trimmed and cut into 1-inch pieces
1-1/2 teaspoons salt
3/4 cup water
1 tablespoon lemon juice
1/2 cup halved grape tomatoes
1/3 cup cashews, toasted and roughly chopped
1/2 cup chopped cilantro
1/2 to 1 serrano, minced (optional)
In a large skillet over medium, heat oil until shimmering. Add shallot, ginger, mustard and cumin seeds, and pepper flakes. Cook, stirring frequently, until shallot has softened and is just beginning to brown, abut 2 minutes.
Stir in turmeric, potatoes, green beans, salt and water. Then cover and cook until potatoes are just barely tender, bout 8 minutes. Uncover pan. If all of water has cooked off, add 1 to 2 tablespoons, then continue to cook, stirring occasionally until vegetables are tender and pan is dry, another 2 to 5 minutes.
Off heat, stir in lemon juice. Season to taste with salt if needed. Fold in tomatoes, cashews, cilantro and optional serrano.
Thursday, August 08, 2019
Monday, May 13, 2019
Black Forest Cake
Rose has been interested in this recipe for a while and it turns out that the best time to make it was for her birthday! So it was an experiment and a celebration at the same time. It is from A Baker’s Life by Paul Hollywood. You can find the original recipe here.
Making this cake it struck me that, much like Tiramisu, the cake acts as a conductor to all the cream, cherries, and kirsch. Though the chocolate, of course, is a definite presence.
The cake part of this didn't work well for us. Looking around, I saw that Mary Berry's Black Forest Gateau didn't have any butter and, therefore, might not have been quite as hard as the Paul Hollywood version. Or I just didn't do a good job with his chocolate sponge. That's a definite possibility.
Be that as it may, we liked the rest of the recipe very well. So we'll be making it next time using our own Easy Chocolate Buttermilk Cake. It's easy, it's foolproof and our son-in-law who loves Black Forest Cake says that a deep chocolate flavor is his favorite here ... and it's got that flavor for sure. We'll use Mary Berry's formula of baking in two 9" cake pans and horizontally slicing them in two, resulting in four layers.
BLACK FOREST CAKE
Serves 12
For the cake
One recipe Easy Chocolate Buttermilk Cake
Bake in two 9" cake pans, horizontally slicing them in two, resulting in four layers. (Or just use three of the 4 layers if that's how tall you want the cake.)
For the filling and topping 3 layers
(increase as needed for 4 layers)
3 tbsp kirsch
4 tbsp cherry jam
900ml (32fl oz) double cream, whipped
400g (14oz) tin pitted black cherries, drained and halved
To decorate
60g (2¼oz) dark chocolate (60-70%)
A handful of fresh cherries
To assemble, carefully cut the cake horizontally into three even layers (see tip below). Place one sponge on your serving plate and sprinkle evenly with 1½ tbsp kirsch. Spread half of the cherry jam over the sponge then apply a layer of whipped cream on top, and spread it out with a palette knife.
Scatter over half of the cherries. Place another sponge on top, sprinkle with the rest of the kirsch, then repeat the jam, cream and cherry layers. Place the last sponge on top. Load a palette knife with cream and spread it all over, covering the entire cake in a thin layer of cream.
Press finely grated chocolate around the sides and top.
Pipe rosettes of cream around the edge and sit whole cherries on them.
Tuesday, February 05, 2019
Bollywood Kitchen
Bollywood Kitchen
Home-Cooked Indian Meals Paired with Unforgettable Bollywood Films
You’re invited to a party where the food and entertainment are both in Technicolor. It’s “dinner and a movie” in this vibrant, beautifully photographed tour of Indian food and films.This is a quick read and I'm happy to say it is absolutely solid on the movies. I've seen a lot of the author's selections and they are a good representation of new and old Bollywood movies that are very accessible. He also has three supplemental movie recommendations for each major selection so that if you like a film you can explore similar ones. Those also were right on the money. His descriptions are engaging and I liked the bits of extra information he scattered throughout the book.
Indian cuisine and Indian cinema share much in common – bold colors and flavors with plenty of drama. But to the uninitiated, they can seem dizzying. Let Sri Rao be your guide. As one of the only Americans working in Bollywood, Sri is an expert on Indian musical films, and as an avid cook, he’s taken his mom’s authentic, home-cooked recipes and adapted them for the modern, American kitchen.
Sri has paired each meal with one of his favorite Bollywood movies. Sri will introduce each film to you, explaining why you’ll love it, and letting you in on some juicy morsels from behind the scenes.
The recipes are a good blend of his mother's Indian home cooking, adapted for the American kitchen including Indian takes on American food, such as the Bollywood Burger and seasoned sweet potato fries. Sri grew up in America and he understands how to keep recipes authentic but not time-consuming. I also like the fact that each movie is matched with a full meal, so you don't have to wonder what side dishes to come up with.
I made the Keema and the Chicken Rollups (street food that is like Indian chicken fajitas). Both were very good, though much hotter than I like. I'd advise cutting the cayenne in half if, like me, you don't like it hot.
The way the recipes were adapted were definitely easy although the author seems to have too generous a sense of portion size. For example, the Keema was supposed to serve 4-6 using 2 pounds of hamburger. Oy veh! We halved it and it served the three of us with leftovers for 2. So keep a judicious eye on his proportions compared to how many you want to serve.
Recommended for those wanting to dabble in Indian food and movies!
Friday, January 25, 2019
Shepherd's Pie
This is from Cooking for Friends by Gordon Ramsay. Rose is a Gordon Ramsay fan and after sampling the many recipes she's made for us, I can see why. This Shepherd's Pie is a great example. It is still a simple dish but has been elevated beyond the regular Shepherd's Pies I've tried in the past, which, to be fair, never seemed that great. This one is great and will make you and your family very happy.
Shepherd's Pie
1 pound ground lamb or beef
1 large onion, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
2 tablespoons flour
1 tablespoon tomato paste
1 cup red wine
1.5 cups chicken stock
2 tablespoons Worcestershire Sauce
2 pounds baking potatoes
4 tablespoons butter
2 tablespoons hot milk
4 tablespoons Parmesan
2 egg yolks
1. Heat a large pan over medium-high heat. Season the ground meat with salt and pepper and fry in a thin layer of oil until evenly browned, about 10 minutes. Transfer the meat to a bowl using a slotted spoon.
2. Add more oil to the pan and stir in the onion, carrot, and garlic. Fry, stirring frequently, until the vegetables are golden brown, 4-5 minutes. Add the flour and tomato paste and stir for a couple of minutes longer. Pour in the red wine and scrape the bottom of the pan to dislodge the browned sediment. Let the wine boil until it has almost all evaporated and the pan is quite dry.
3. Pour the chicken stock and bring to a simmer. Return the meat to the pan and add the Worcestershire sauce. Turn the heat to the lowest setting and partially cover the pan. Simmer, stirring every once in a while, until the meat is tender and the sauce has thickened, 30-40 minutes.
4. Preheat the oven to 350 F. Meanwhile, cook the chunks of potatoes in boiling salted water until tender when pierced with a small knife, 15-20 minutes. Drain well, then mash with butter, hot milk, Parmesan, and egg yolks. Season to taste and set aside.
5. Pour the lamb or beef mixture into an 8 cup baking dish. Spoon the mashed potato on top. Bake until top is golden brown and the filling is bubbling up around the sides, 20-25 minutes.
Shepherd's Pie
1 pound ground lamb or beef
1 large onion, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
2 tablespoons flour
1 tablespoon tomato paste
1 cup red wine
1.5 cups chicken stock
2 tablespoons Worcestershire Sauce
2 pounds baking potatoes
4 tablespoons butter
2 tablespoons hot milk
4 tablespoons Parmesan
2 egg yolks
1. Heat a large pan over medium-high heat. Season the ground meat with salt and pepper and fry in a thin layer of oil until evenly browned, about 10 minutes. Transfer the meat to a bowl using a slotted spoon.
2. Add more oil to the pan and stir in the onion, carrot, and garlic. Fry, stirring frequently, until the vegetables are golden brown, 4-5 minutes. Add the flour and tomato paste and stir for a couple of minutes longer. Pour in the red wine and scrape the bottom of the pan to dislodge the browned sediment. Let the wine boil until it has almost all evaporated and the pan is quite dry.
3. Pour the chicken stock and bring to a simmer. Return the meat to the pan and add the Worcestershire sauce. Turn the heat to the lowest setting and partially cover the pan. Simmer, stirring every once in a while, until the meat is tender and the sauce has thickened, 30-40 minutes.
4. Preheat the oven to 350 F. Meanwhile, cook the chunks of potatoes in boiling salted water until tender when pierced with a small knife, 15-20 minutes. Drain well, then mash with butter, hot milk, Parmesan, and egg yolks. Season to taste and set aside.
5. Pour the lamb or beef mixture into an 8 cup baking dish. Spoon the mashed potato on top. Bake until top is golden brown and the filling is bubbling up around the sides, 20-25 minutes.
Monday, October 08, 2018
New School Tuna Casserole
This is from Cooking Light. It's a tangy alternative to the regular tuna casserole and I like them both.
We adapted it slightly, using more salt (as always with CL recipes), regular egg noodles instead of whole-wheat, and tarragon instead of dill (it's what we had on hand).
We also forgot to pick up chicken stock so used all milk for the sauce, embellishing with a judicial splash of Worcestershire.
New School Tuna Casserole
Serves 6 generously.
Step 1
12 ounces uncooked egg noodles
Preheat oven to 375°F. Cook noodles until very al dente.
Step 2
1 tablespoon oil
8 ounces mushrooms, chopped
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
Step 3
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
2-1/2 cups milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest
1-1/2 tablespoons fresh lemon juice
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 5-ounce cans albacore tuna in water, drained
2 tablespoons chopped fresh dill
Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
Step 4
2 ounces sharp cheddar cheese, shredded (about ½ cup)
Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes.
We adapted it slightly, using more salt (as always with CL recipes), regular egg noodles instead of whole-wheat, and tarragon instead of dill (it's what we had on hand).
We also forgot to pick up chicken stock so used all milk for the sauce, embellishing with a judicial splash of Worcestershire.
New School Tuna Casserole
Serves 6 generously.
Step 1
12 ounces uncooked egg noodles
Preheat oven to 375°F. Cook noodles until very al dente.
Step 2
1 tablespoon oil
8 ounces mushrooms, chopped
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
Step 3
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
2-1/2 cups milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest
1-1/2 tablespoons fresh lemon juice
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 5-ounce cans albacore tuna in water, drained
2 tablespoons chopped fresh dill
Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
Step 4
2 ounces sharp cheddar cheese, shredded (about ½ cup)
Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes.
Wednesday, October 03, 2018
Gingersnaps
These are from "Cookies Unlimited" by Nick Malgieri. It is a simply wonderful cookbook and we've never made anything that didn't work or that we didn't like. Considering how many recipes we've tried, that's an impressive record.
This was the first recipe I made and the one that made me buy the book. These are classic crisp, spicy gingersnaps truly worthy of the "snap" in their name. Simple and delicious.
Gingersnaps
Makes about 40 cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
12 tablespoons (1-1/2 sticks) unsalted butter
1 cup sugar, plus 1/2 cup for finishing
1 large egg
1/4 cup molasses
1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
2. Combine the flour, baking soda, salt and spices in a bowl; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and 1 cup sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth.
4. Lower the speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down the bowl and beater. Beat in the remaining dry ingredients.
5. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
6. Place the remaining 1/2 cup sugar in a shallow bowl.
7. Use a small ice cream scoop to form 1-inch-diameter pieces of dough. Roll the pieces into balls between the palms of your hands, then roll them in the sugar. Place the balls of dough on the prepared pans, leaving about 3 inches all around each, to allow for spreading.
This was the first recipe I made and the one that made me buy the book. These are classic crisp, spicy gingersnaps truly worthy of the "snap" in their name. Simple and delicious.
Gingersnaps
Makes about 40 cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
12 tablespoons (1-1/2 sticks) unsalted butter
1 cup sugar, plus 1/2 cup for finishing
1 large egg
1/4 cup molasses
1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
2. Combine the flour, baking soda, salt and spices in a bowl; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and 1 cup sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth.
4. Lower the speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down the bowl and beater. Beat in the remaining dry ingredients.
5. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
6. Place the remaining 1/2 cup sugar in a shallow bowl.
7. Use a small ice cream scoop to form 1-inch-diameter pieces of dough. Roll the pieces into balls between the palms of your hands, then roll them in the sugar. Place the balls of dough on the prepared pans, leaving about 3 inches all around each, to allow for spreading.
Tuesday, August 21, 2018
Tres Leches Cake, Puerto Rican Style
I've never really enjoyed Tres Leches Cake which always struck me as being mildly sweet, soggy, and a bit milky. Nothing really special. Then I read about this version, in the Wall Street Journal of all places, which has been tweaked by Kathleen Squires to reflect the flavors of her beloved Puerto Rico. Rose made it for a meal provided for our parish's men's retreat and months later she's still getting compliments.
Naturally, we had to try it for ourselves. Wow. It is so delicate but also so flavorful. A hint of coconut is perfectly complimented by the nutmeg and cinnamon sprinkled across the top. Somehow it all comes together to make a dessert that is rich, light, and refreshing.
In fact, it is rich enough that we serve 16 instead of the 12 called for below. Larger pieces are just too big. And that's not something I say every day. In fact, I may say it never.
TRES LECHES CAKE
Serves: 12
For the cake:
Butter, for greasing pan
5 large eggs, yolks and whites separated
1 cup granulated sugar
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/3 cup milk
2 teaspoons coffee liqueur such as Kahlua
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 (13.5-ounce) can coconut milk
2 tablespoons aged Puerto Rican rum, such as Don Q Gran Añejo
For the whipped cream:
2 cups heavy cream
4 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
Ground cinnamon
Freshly grated nutmeg
1. Butter bottom and sides of a 13-by-9-inch baking dish. Preheat oven to 350 degrees.
2. In a large bowl, use an electric mixer to beat egg whites on high until stiff peaks form, about 2 minutes. Reduce speed to medium and gradually beat in sugar. Then beat in yolks one at a time. Sift together flour and baking powder, and fold into wet ingredients. Mix in milk and coffee liqueur. Pour mixture into buttered baking dish.
3. Bake until golden and a toothpick inserted into center of cake emerges clean, about 30 minutes. Let cool 15 minutes. After cooling, use a toothpick or skewer to puncture cake’s surface at 2-inch intervals.
4. In a large bowl, whisk together all canned milks and rum until well combined. Carefully pour onto cooled cake. Cover cake pan with foil and refrigerate at least 2 hours.
5. In a large bowl, use an electric mixer to beat together heavy cream, confectioner’s sugar and vanilla on high until stiff peaks form, 4-5 minutes. Spread whipped cream on top of chilled cake. Finish by sprinkling with ground cinnamon and freshly grated nutmeg. Serve immediately.
Naturally, we had to try it for ourselves. Wow. It is so delicate but also so flavorful. A hint of coconut is perfectly complimented by the nutmeg and cinnamon sprinkled across the top. Somehow it all comes together to make a dessert that is rich, light, and refreshing.
In fact, it is rich enough that we serve 16 instead of the 12 called for below. Larger pieces are just too big. And that's not something I say every day. In fact, I may say it never.
TRES LECHES CAKE
Serves: 12
For the cake:
Butter, for greasing pan
5 large eggs, yolks and whites separated
1 cup granulated sugar
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/3 cup milk
2 teaspoons coffee liqueur such as Kahlua
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 (13.5-ounce) can coconut milk
2 tablespoons aged Puerto Rican rum, such as Don Q Gran Añejo
For the whipped cream:
2 cups heavy cream
4 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
Ground cinnamon
Freshly grated nutmeg
1. Butter bottom and sides of a 13-by-9-inch baking dish. Preheat oven to 350 degrees.
2. In a large bowl, use an electric mixer to beat egg whites on high until stiff peaks form, about 2 minutes. Reduce speed to medium and gradually beat in sugar. Then beat in yolks one at a time. Sift together flour and baking powder, and fold into wet ingredients. Mix in milk and coffee liqueur. Pour mixture into buttered baking dish.
3. Bake until golden and a toothpick inserted into center of cake emerges clean, about 30 minutes. Let cool 15 minutes. After cooling, use a toothpick or skewer to puncture cake’s surface at 2-inch intervals.
4. In a large bowl, whisk together all canned milks and rum until well combined. Carefully pour onto cooled cake. Cover cake pan with foil and refrigerate at least 2 hours.
5. In a large bowl, use an electric mixer to beat together heavy cream, confectioner’s sugar and vanilla on high until stiff peaks form, 4-5 minutes. Spread whipped cream on top of chilled cake. Finish by sprinkling with ground cinnamon and freshly grated nutmeg. Serve immediately.
Thursday, July 19, 2018
Corn and Bacon Pasta
Another good one from Cook's Country, this features fresh corn which struck us as kind of mind-bending when combined with pasta. It worked a treat though, with the kernels adding little crunchy, slightly sweet accents to the savory pasta.
The original recipe calls for 5 pieces of bacon. We had 8 in the fridge and decided to use them all up. It was so good that we decided we'll just go with 8 in the future too.
This recipe finishes in a flurry of activity, rather like a Chinese stir-fry, so have everything prepped before you begin cooking the pasta.
Corn and Bacon Pasta
Step 1
1 pound orecchiette
Boil in salted water until al dente. Reserve 1/2 cup cooking water, drain, and return to pot.
Step 2
8 slices bacon, cut into 1/2" strips
Meanwhile, cook bacon until crisp and drain. Pour off all but 2 tablespoons fat from skillet.
Step 3
3 ears corn, kernels cut from cobs OR 2-1/4 cups thawed frozen corn
1 teaspoon salt
2 garlic cloves, sliced thin
1 cup heavy cream
1/2 cup coarsely chopped fresh basil (divided use)
1/4 teaspoon pepper
Heat fat in skilled over medium heat until shimmering. Add corn and salt and cook until corn is bright yellow and just beginning to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream, 1/4 cup basil, and pepper and cook until slightly thickened, about 2 minutes.
Step 4
1/4 cup grated Parmesan, plus extra for serving
remaining 1/4 cup basil
Add sauce, Parmesan, bacon, reserved cooking water, and basil to pot with pasta. Stir until thoroughly combined and creamy. Taste for seasoning.
Pass extra Parmesan at table for serving.
The original recipe calls for 5 pieces of bacon. We had 8 in the fridge and decided to use them all up. It was so good that we decided we'll just go with 8 in the future too.
This recipe finishes in a flurry of activity, rather like a Chinese stir-fry, so have everything prepped before you begin cooking the pasta.
Corn and Bacon Pasta
Step 1
1 pound orecchiette
Boil in salted water until al dente. Reserve 1/2 cup cooking water, drain, and return to pot.
Step 2
8 slices bacon, cut into 1/2" strips
Meanwhile, cook bacon until crisp and drain. Pour off all but 2 tablespoons fat from skillet.
Step 3
3 ears corn, kernels cut from cobs OR 2-1/4 cups thawed frozen corn
1 teaspoon salt
2 garlic cloves, sliced thin
1 cup heavy cream
1/2 cup coarsely chopped fresh basil (divided use)
1/4 teaspoon pepper
Heat fat in skilled over medium heat until shimmering. Add corn and salt and cook until corn is bright yellow and just beginning to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream, 1/4 cup basil, and pepper and cook until slightly thickened, about 2 minutes.
Step 4
1/4 cup grated Parmesan, plus extra for serving
remaining 1/4 cup basil
Add sauce, Parmesan, bacon, reserved cooking water, and basil to pot with pasta. Stir until thoroughly combined and creamy. Taste for seasoning.
Pass extra Parmesan at table for serving.
Wednesday, July 18, 2018
Green Goddess Chicken
From Cook's Country, this has a really fresh taste that is a nice summery meal.
Green Goddess Chicken
Step 1
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/4 cup buttermilk
2 tablespoons lemon juice
4 teaspoons chopped fresh tarragon
2 garlic cloves, chopped
2 anchovy filets, rinsed
Chop herbs just enough to measure and let blender do the real work. Process in blender until smooth.
Step 2 — make the sauce
1 tablespoon buttermilk
1/4 cup mayonnaise
2 tablespoons herb mixture from step 1
Stir all together; set aside.
Step 3
1-1/2 teaspoons salt
3 pound chicken, cut into pieces
Combine salt and herb mixture and marinate chicken in it for at least 2 and up to 24 hours.
Step 4
Heat oven to 475. Line rimmed baking sheet with foil; place chicken, skin side up on sheet. Do not brush off marinade that sticks to chicken. Roast 25 - 30 minutes.
Transfer to platter, tend with foil, let rest for 10 minutes. Serve with sauce.
Green Goddess Chicken
Step 1
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/4 cup buttermilk
2 tablespoons lemon juice
4 teaspoons chopped fresh tarragon
2 garlic cloves, chopped
2 anchovy filets, rinsed
Chop herbs just enough to measure and let blender do the real work. Process in blender until smooth.
Step 2 — make the sauce
1 tablespoon buttermilk
1/4 cup mayonnaise
2 tablespoons herb mixture from step 1
Stir all together; set aside.
Step 3
1-1/2 teaspoons salt
3 pound chicken, cut into pieces
Combine salt and herb mixture and marinate chicken in it for at least 2 and up to 24 hours.
Step 4
Heat oven to 475. Line rimmed baking sheet with foil; place chicken, skin side up on sheet. Do not brush off marinade that sticks to chicken. Roast 25 - 30 minutes.
Transfer to platter, tend with foil, let rest for 10 minutes. Serve with sauce.
Friday, July 06, 2018
Quick, Mildly Spiced Beef
This is from Nigel Slater's Kitchen Diaries II. It is a lot like a korma-style mild curry from an Indian restaurant.
I don't know if I'd call it "quick" since that tends to mean 20 minutes, but it was straight-forward and easy and probably took me about 45 minutes. This has a lot of sauce and is wonderful with rice.
Quick, Mildly Spiced Beef
oil
500 g cubed chuck steak (I used hanger steak)
2 large onions, thinly sliced (I think English onions are smaller than ours. I used one large onion and it was plenty.)
3 cloves garlic, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
1 tbsp garam masala (or whatever curry powder you have around)
500 ml veg or beef stock (I used chicken stock)
1 tbsp grain mustard
200 ml double cream (a.k.a. heavy cream)
salt and pepper
Warm the oil in a heavy shallow casserole. Season the beef with salt and pepper, then brown on all sides in the toil, turning only occasionally. remove from the pan with a draining spoon.
Meanwhile halve, peel and thinly slice the onions, and garlic. Add the onions and garlic to the pan, letting them soften a little but not brown beyond pale honey color. Stir in the ground cumin, coriander, and garam masala, then continue cooking for five minutes before returning the meat and any juices to the pabn. Pour in the stock, bring to the boil and simmer for ten minutes, till the liquid has reduced by half.
Stir in the mustard, pour in the cram and bring back to the boil. check the seasoning before serving
I don't know if I'd call it "quick" since that tends to mean 20 minutes, but it was straight-forward and easy and probably took me about 45 minutes. This has a lot of sauce and is wonderful with rice.
Quick, Mildly Spiced Beef
oil
500 g cubed chuck steak (I used hanger steak)
2 large onions, thinly sliced (I think English onions are smaller than ours. I used one large onion and it was plenty.)
3 cloves garlic, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
1 tbsp garam masala (or whatever curry powder you have around)
500 ml veg or beef stock (I used chicken stock)
1 tbsp grain mustard
200 ml double cream (a.k.a. heavy cream)
salt and pepper
Warm the oil in a heavy shallow casserole. Season the beef with salt and pepper, then brown on all sides in the toil, turning only occasionally. remove from the pan with a draining spoon.
Meanwhile halve, peel and thinly slice the onions, and garlic. Add the onions and garlic to the pan, letting them soften a little but not brown beyond pale honey color. Stir in the ground cumin, coriander, and garam masala, then continue cooking for five minutes before returning the meat and any juices to the pabn. Pour in the stock, bring to the boil and simmer for ten minutes, till the liquid has reduced by half.
Stir in the mustard, pour in the cram and bring back to the boil. check the seasoning before serving
Tuesday, June 19, 2018
Pistachio and Yogurt Chicken Curry
Another home run from Made in India by Meera Sodha. This is a rich, spice-filled, flavorful chicken curry which fills the house with a tempting aroma. I can't stress how much we all loved this.
Pistachio and Yogurt Chicken Curry
Makes 6 servings
Prep time: 10 minutes. Cook time: 50 minutes.
1-1/4 cups unsalted shelled pistachios (divided)
2-inch piece of ginger, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
3 tablespoons canola oil
2 medium onions, sliced into fine rings
2 medium whole canned or fresh tomatoes, roughly chopped
1/4 teaspoon ground black pepper
1 teaspoon garam masala
1/2 teaspoon red chile flakes
1 tablespoon coriander seeds, crushed
1/2 teaspoon ground cardamom
1 cinnamon stick
1 teaspoon salt (or to taste)
1-3/4 pounds skinless, boneless chicken thighs
1 cup chicken stock, warmed
4 tablespoons plain whole-milk Greek yogurt (plus extra to serve)
Juice of 1/2 lemon
Hot cooked rice
In a food processor, pulse 1 cup pistachios to a fine powder; remove and set aside. Next, make a paste of the ginger and garlic in food processor or using a mortar and pestle.
In a large skillet (for which you have a lid), heat oil over medium heat and then add the onions. Sauté onions until caramelized, around 20 minutes, being careful not to burn. Add garlic-ginger paste and cook 3 to 4 minutes. Add tomatoes. Place a lid over skillet and let tomatoes cook 5 minutes, until starting to break down. Add black pepper, garam masala, chile flakes, coriander, cardamom, cinnamon and salt. Stir, cooking 1 to 2 minutes, until fragrant. Add chicken to pan.
Cook chicken 2 minutes per side or until seared on both sides, then add ground pistachios. Stir and cook 2 minutes, then pour in warmed chicken stock. Gently stir in yogurt. Place lid over skillet and simmer about 15 minutes or until chicken reaches 160°. Taste and adjust salt or chile as desired. Stir in a small amount of water if sauce becomes too thick. Squeeze lemon over curry just before serving.
Serve over rice topped with a dollop of yogurt, remaining pistachios and additional lemon juice, if desired.
Pistachio and Yogurt Chicken Curry
Makes 6 servings
Prep time: 10 minutes. Cook time: 50 minutes.
1-1/4 cups unsalted shelled pistachios (divided)
2-inch piece of ginger, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
3 tablespoons canola oil
2 medium onions, sliced into fine rings
2 medium whole canned or fresh tomatoes, roughly chopped
1/4 teaspoon ground black pepper
1 teaspoon garam masala
1/2 teaspoon red chile flakes
1 tablespoon coriander seeds, crushed
1/2 teaspoon ground cardamom
1 cinnamon stick
1 teaspoon salt (or to taste)
1-3/4 pounds skinless, boneless chicken thighs
1 cup chicken stock, warmed
4 tablespoons plain whole-milk Greek yogurt (plus extra to serve)
Juice of 1/2 lemon
Hot cooked rice
In a food processor, pulse 1 cup pistachios to a fine powder; remove and set aside. Next, make a paste of the ginger and garlic in food processor or using a mortar and pestle.
In a large skillet (for which you have a lid), heat oil over medium heat and then add the onions. Sauté onions until caramelized, around 20 minutes, being careful not to burn. Add garlic-ginger paste and cook 3 to 4 minutes. Add tomatoes. Place a lid over skillet and let tomatoes cook 5 minutes, until starting to break down. Add black pepper, garam masala, chile flakes, coriander, cardamom, cinnamon and salt. Stir, cooking 1 to 2 minutes, until fragrant. Add chicken to pan.
Cook chicken 2 minutes per side or until seared on both sides, then add ground pistachios. Stir and cook 2 minutes, then pour in warmed chicken stock. Gently stir in yogurt. Place lid over skillet and simmer about 15 minutes or until chicken reaches 160°. Taste and adjust salt or chile as desired. Stir in a small amount of water if sauce becomes too thick. Squeeze lemon over curry just before serving.
Serve over rice topped with a dollop of yogurt, remaining pistachios and additional lemon juice, if desired.
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