Jamie has yet to fail me, so I'm going to try another Indian dish. Last night's Korma was out of this world. This recipe took me 10 minutes to prepare and 5 minutes to cook, which was especially important tonight, since my five minute "in and out" trip to the mall to get some things at The Body Shop ended 45 minutes and 40 wasted minutes with the iPad (at the Mac store) later.
You need:
2 naan flatbreads
1 pinch of ground chili powder (the recipe calls for 1 fresh red chile, which was out of stock at Wegmans)
1/2 a cucumber
1 lemon
1/4 c. natural yogurt, plain (I use Greek)
sea salt and fresh ground pepper
fresh cilantro
2 filets of salmon
1 heaping tablespoon of tandoori paste
olive oil
Preheat the oven to 225. Pop the naan breads in the oven to warm through. If you use the red chili (fresh), halve, seed, and finely chop it. Peel and halve the cucumber, removing the seeds with a spoon. Roughly chop the cucumber and put in a small bowl. Squeeze the juice of half a lemon. Add yogurt and a pinch of salt and pepper. Add the chili pepper. Slice the salmon in 1/2 inch slices. Spoon the tandoori on top and brush over both sides with a pastry brush. Heat a large frying pan over high heat. Add olive oil and fry the salmon, 1-2 minutes on each side or until fully cooked. Place naan bread on a plate. Top with cucumber yogurt and salmon slices. Scatter cilantro leaves on top and garnish with lemon.
Serves 2 adults and a little toddler :)
Monday, April 26, 2010
Sunday, April 25, 2010
Chicken Korma and Cilantro-Lime Fluffy Rice
I thought I'd try my first venture into Indian cooking with something light (and that looked wicked tasty in the book). I left out the green chile.
You Need:
1 3/4 # skinless and boneless chicken breasts
2 medium onions
1 fresh green chilli, optional
A thumb-sized piece of fresh root ginger
1 small bunch of fresh cilantro
1 15 oz. can of chickpeas
peanut oil
1 pat of butter
1/2 c. Korma Simmering Sauce
1 14 oz. can of coconut milk
A small handful of flaked almonds, plus extra for serving
2 heaped tbsp unsweetened shredded coconut
Sea salt and freshly ground black pepper
natural yogurt
1 lemon
Cut the chicken into approximately 1 in pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli, if you're using it. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a "couple of lugs"of oil. . Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. Cook for around 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts. Half fill the empty chickpea can with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary. When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. Serve with rice, adding a few spoonfuls of natural yogurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the cilantro leaves, and serve with lemon wedges for squeezing over.
For the cilantro-lime rice, make your favorite basmati rice. Add 1 bunch of chopped cilantro and the juice and zest of one lime to it. Sprinkle some olive oil, salt and pepper.
Serves 4-6
You Need:
1 3/4 # skinless and boneless chicken breasts
2 medium onions
1 fresh green chilli, optional
A thumb-sized piece of fresh root ginger
1 small bunch of fresh cilantro
1 15 oz. can of chickpeas
peanut oil
1 pat of butter
1/2 c. Korma Simmering Sauce
1 14 oz. can of coconut milk
A small handful of flaked almonds, plus extra for serving
2 heaped tbsp unsweetened shredded coconut
Sea salt and freshly ground black pepper
natural yogurt
1 lemon
Cut the chicken into approximately 1 in pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli, if you're using it. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a "couple of lugs"of oil. . Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. Cook for around 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts. Half fill the empty chickpea can with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary. When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. Serve with rice, adding a few spoonfuls of natural yogurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the cilantro leaves, and serve with lemon wedges for squeezing over.
For the cilantro-lime rice, make your favorite basmati rice. Add 1 bunch of chopped cilantro and the juice and zest of one lime to it. Sprinkle some olive oil, salt and pepper.
Serves 4-6
Cherry Scones
This week, our Babel group will hold its last dinner, following a reading from Salman Rushdie and Midnight's Children. We've been asked to bring a dessert or wine. In honor of his British-Indian influence, in both real life and the novel, I've decided to make cherry scones. I will bring along mascarpone and homemade blueberry jam (from last summer's bounty) as accompaniments. (Another JO recipe :)
You need:
1 c. dried tart cherries
1/2 c. orange juice, for soaking
4 c. self-raising flour, plus extra for dusting
2 tsp baking powder
1/2 c. butter
Salt
2 large eggs
1/3 c. milk, plus extra for brushing
Soak the cherries in a little bowl with just enough orange juice to cover them. While they're soaking, you can either pulse the flour, baking powder and butter in a food processor just until the mixture starts to look like breadcrumbs (don't be tempted to over-pulse!), or you can rub them together by hand. Transfer to a mixing bowl and make a well in the middle. In another bowl, beat the eggs and milk with a fork. Drain the cherries in a strainer and add them to the eggs and milk with a good pinch of salt. Then, pour the wet mixture into the well of the dry mixture and stir well, adding a splash of milk here and there if needed until you have a soft, dry dough.
Dust your work surface, roll the dough to about 3/4 in. thick, and cut into biscuit-sized rounds. Dip a pastry brush into some milk and brush the top of each scone. Bake at 400 degrees for 13-15 minutes. Transfer to a wire rack to cool.
Makes 15 scones
You need:
1 c. dried tart cherries
1/2 c. orange juice, for soaking
4 c. self-raising flour, plus extra for dusting
2 tsp baking powder
1/2 c. butter
Salt
2 large eggs
1/3 c. milk, plus extra for brushing
Soak the cherries in a little bowl with just enough orange juice to cover them. While they're soaking, you can either pulse the flour, baking powder and butter in a food processor just until the mixture starts to look like breadcrumbs (don't be tempted to over-pulse!), or you can rub them together by hand. Transfer to a mixing bowl and make a well in the middle. In another bowl, beat the eggs and milk with a fork. Drain the cherries in a strainer and add them to the eggs and milk with a good pinch of salt. Then, pour the wet mixture into the well of the dry mixture and stir well, adding a splash of milk here and there if needed until you have a soft, dry dough.
Dust your work surface, roll the dough to about 3/4 in. thick, and cut into biscuit-sized rounds. Dip a pastry brush into some milk and brush the top of each scone. Bake at 400 degrees for 13-15 minutes. Transfer to a wire rack to cool.
Makes 15 scones
Saturday, April 24, 2010
Fish Cakes
I have fallen in love, again, with Jamie Oliver. Yes, that delightfully quirky Brit who first captured my attention years ago with The Naked Chef has once again put a sparkle in my eye with his new show, Food Revolution. Not only do I watch the show faithfully, but I have been inspired to get creative again with my cooking. So, I headed out to Barnes and Noble to get his new cookbook, Food Revolution. Love it, and mostly, I'm loving the fact that this cookbook will inevitably challenge me to tackle a whole new ethnic food bonanza, especially Indian food. However, tonight, we kept it simple. Here's my variation on Jamie's fish cakes.
You need:
4 pieces of tilapia
1# fingerling potatoes, multi-colored
1 tbsp. flour
1 lemon
1 egg
cilantro
Peel the potatoes, chop into 1/2" cubes, and place in a pot of boiling water. Place the tilapia in a metal colander over the potatoes, cover in aluminum foil, lower heat, and steam for 12 minutes. Drain and mash potatoes and leave to cool. Flake the fish and mix with the potatoes, a lightly whisked egg, lemon zest, cilantro (chopped) and some salt and pepper. Roll the mixture into 8 fish cakes. Add a "couple of lugs" of olive oil to a frying pan (that's how he puts it). When the oil is hot, fry cakes 3-4 min on each side. I serve them with spinach :)
Serves 4
You need:
4 pieces of tilapia
1# fingerling potatoes, multi-colored
1 tbsp. flour
1 lemon
1 egg
cilantro
Peel the potatoes, chop into 1/2" cubes, and place in a pot of boiling water. Place the tilapia in a metal colander over the potatoes, cover in aluminum foil, lower heat, and steam for 12 minutes. Drain and mash potatoes and leave to cool. Flake the fish and mix with the potatoes, a lightly whisked egg, lemon zest, cilantro (chopped) and some salt and pepper. Roll the mixture into 8 fish cakes. Add a "couple of lugs" of olive oil to a frying pan (that's how he puts it). When the oil is hot, fry cakes 3-4 min on each side. I serve them with spinach :)
Serves 4
Baked Rigatoni with Bechamel Sauce
This recipe is based on a Giada de Laurentis recipe from Everyday Italian. I'm posting this here to help my friend, K, who needs to make a tasty treat for a friend of hers who has just had a baby, and for J, who just got two dinners of it for the week.
You need:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 bag sweet peas, frozen
1 pound dry rigatoni
3 tablespoons unsalted butter, diced
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes at 425 degrees or until bubbling and the top is golden brown.
You need:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 bag sweet peas, frozen
1 pound dry rigatoni
3 tablespoons unsalted butter, diced
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes at 425 degrees or until bubbling and the top is golden brown.
Sunday, April 4, 2010
Easter Dinner
Very easy to make (seriously) and can be served buffet style, which is crucial in my itty, bitty house :)
1. Roasted Leg of Lamb
1 whole leg of lamb, 7 to 9 pounds
20 peeled garlic cloves, larger ones sliced in half lengthwise
Fresh or dried rosemary
Fresh or dried thyme leaves
Salt and pepper to taste
Olive oil
Dry red wine (can use a dry white wine or lemon juice)
Prepare leg by removing most of the visible fat. Cut slits into top portions of roast with a small, sharp knife. Insert garlic clove into each slit and push down with finger until no longer visible. Rub the herbs, salt and pepper all over surface of meat. Do the same with the olive oil. Splash with wine or lemon juice and rub again. Cover and let lamb marinate in the refrigerator for at least 3 hours or overnight. Remove from refrigerator about 1 hour before roasting.
Preheat oven to 450° F. Place lamb in a shallow roasting pan. Roast for 15 minutes for initial searing, then reduce temperature to 350° F and continue to roast 8 minutes per pound for medium-rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste occasionally with pan juices or additional wine or water.
Remove roast from oven when done, tent with foil and let rest 10-20 minutes before carving. Slice meat and serve immediately.
Serves 10
2. Roasted Mixed Baby Potatoes
1-1/2 to 2 pounds baby fingerling potatoes, a mixed variety if possible
Olive oil, about 1 tablespoon
2 large cloves garlic, minced
1 teaspoon dried marjoram leaves (see note below)
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 400° F. Rinse potatoes in cold water. Do not scrub or peel. Dry on a towel.Cut into 1 inch slices. Place on a baking sheet large enough to hold the potatoes in one layer with room between each. Add the garlic. Drizzle with the oil. Season with the marjoram, salt and pepper. Toss to combine. Roast until tender, about 30 minutes. Add the parsley and toss again. Serve immediately. These potatoes are also good at room temperature.
3. Sauteed Asparagus
1-1/2 pounds asparagus spears, cleaned, tough ends removed
1 tablespoon olive oil
3 large cloves garlic, minced
Salt and pepper to taste
Wash and trim asparagus, being certain to remove the tough ends. Heat a medium-sized skillet, large enough to hold the spears in one or two layers, over medium heat. Add the olive oil and garlic and sauté for one minute, being careful not to brown. Add asparagus with tips facing one direction. Add salt, pepper and just enough water to cover bottom of pan. Cover and simmer until tender, about 15 minutes, adding additional water if needed. (Cooking time will vary according to size and tenderness of asparagus). Remove lid and simmer until water has evaporated. Serve immediately if you want it hot, but it is just as good at room temperature.
4. Spinach and Arugula Salad with Tarragon Vinaigrette
10 ounces baby leaf spinach, rinsed and dried
1 ounce (or more) arugula leaves, rinsed and dried
1 garlic clove, minced
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic or red wine vinegar
5 tablespoons olive oil
2 teaspoons dried tarragon (use fresh if available)
Salt and pepper to taste
Thinly sliced sweet onion
Grape tomatoes
4 slices bacon, fried, drained and crumbled
Crumbled ricotta salata cheese or freshly grated Parmesan cheese
Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately.
5. Easter Cassata (Nanny D's recipe)
Filling:
12 eggs
1 small jar cherries, chopped
1 1/2 c. sugar
4# Ricotta cheese
1/2 grated chocolate bar
1/2 tsp. cinnamon
1 jigger whiskey
1 jigger cherry juice
Cream Ricotta and sugar. Beat eggs separately, add to Ricotta mixture, beat until smooth. Stir in cherries, chocolate, cinnamon, whiskey, and cherry juice.
Crust:
3 c. flour
1 tsp. baking powder
1/2 c. Crisco
4 eggs
dash of cinnamon
dash of orange liqueur
3 tbsp. sugar
Stir flour, baking powder. With fork, cut in Crisco as you do for pie crust. Add eggs, one at a time, working with your hand until all is blended. Divide 3/4 of dough and roll our as pie crust to fit pan. Add filling. Roll out remaining into stripes and lattice over filling. Bake 1 hr. at 350 degrees.
1. Roasted Leg of Lamb
1 whole leg of lamb, 7 to 9 pounds
20 peeled garlic cloves, larger ones sliced in half lengthwise
Fresh or dried rosemary
Fresh or dried thyme leaves
Salt and pepper to taste
Olive oil
Dry red wine (can use a dry white wine or lemon juice)
Prepare leg by removing most of the visible fat. Cut slits into top portions of roast with a small, sharp knife. Insert garlic clove into each slit and push down with finger until no longer visible. Rub the herbs, salt and pepper all over surface of meat. Do the same with the olive oil. Splash with wine or lemon juice and rub again. Cover and let lamb marinate in the refrigerator for at least 3 hours or overnight. Remove from refrigerator about 1 hour before roasting.
Preheat oven to 450° F. Place lamb in a shallow roasting pan. Roast for 15 minutes for initial searing, then reduce temperature to 350° F and continue to roast 8 minutes per pound for medium-rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste occasionally with pan juices or additional wine or water.
Remove roast from oven when done, tent with foil and let rest 10-20 minutes before carving. Slice meat and serve immediately.
Serves 10
2. Roasted Mixed Baby Potatoes
1-1/2 to 2 pounds baby fingerling potatoes, a mixed variety if possible
Olive oil, about 1 tablespoon
2 large cloves garlic, minced
1 teaspoon dried marjoram leaves (see note below)
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 400° F. Rinse potatoes in cold water. Do not scrub or peel. Dry on a towel.Cut into 1 inch slices. Place on a baking sheet large enough to hold the potatoes in one layer with room between each. Add the garlic. Drizzle with the oil. Season with the marjoram, salt and pepper. Toss to combine. Roast until tender, about 30 minutes. Add the parsley and toss again. Serve immediately. These potatoes are also good at room temperature.
3. Sauteed Asparagus
1-1/2 pounds asparagus spears, cleaned, tough ends removed
1 tablespoon olive oil
3 large cloves garlic, minced
Salt and pepper to taste
Wash and trim asparagus, being certain to remove the tough ends. Heat a medium-sized skillet, large enough to hold the spears in one or two layers, over medium heat. Add the olive oil and garlic and sauté for one minute, being careful not to brown. Add asparagus with tips facing one direction. Add salt, pepper and just enough water to cover bottom of pan. Cover and simmer until tender, about 15 minutes, adding additional water if needed. (Cooking time will vary according to size and tenderness of asparagus). Remove lid and simmer until water has evaporated. Serve immediately if you want it hot, but it is just as good at room temperature.
4. Spinach and Arugula Salad with Tarragon Vinaigrette
10 ounces baby leaf spinach, rinsed and dried
1 ounce (or more) arugula leaves, rinsed and dried
1 garlic clove, minced
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic or red wine vinegar
5 tablespoons olive oil
2 teaspoons dried tarragon (use fresh if available)
Salt and pepper to taste
Thinly sliced sweet onion
Grape tomatoes
4 slices bacon, fried, drained and crumbled
Crumbled ricotta salata cheese or freshly grated Parmesan cheese
Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately.
5. Easter Cassata (Nanny D's recipe)
Filling:
12 eggs
1 small jar cherries, chopped
1 1/2 c. sugar
4# Ricotta cheese
1/2 grated chocolate bar
1/2 tsp. cinnamon
1 jigger whiskey
1 jigger cherry juice
Cream Ricotta and sugar. Beat eggs separately, add to Ricotta mixture, beat until smooth. Stir in cherries, chocolate, cinnamon, whiskey, and cherry juice.
Crust:
3 c. flour
1 tsp. baking powder
1/2 c. Crisco
4 eggs
dash of cinnamon
dash of orange liqueur
3 tbsp. sugar
Stir flour, baking powder. With fork, cut in Crisco as you do for pie crust. Add eggs, one at a time, working with your hand until all is blended. Divide 3/4 of dough and roll our as pie crust to fit pan. Add filling. Roll out remaining into stripes and lattice over filling. Bake 1 hr. at 350 degrees.
Buffalo Chex Mix
So, I think two months between posts is pretty pathetic, but things were pretty hectic during the month of March. And because I was so busy, well, who really wants to read a post about boxed pierogi or macaroni and cheese.
However, I'd like to restart my blogging engine with a post I promised S I would post after Scrabblefest. This chex mix is REALLY easy to make and was absolutely delicious!
You Need:
4 c. Rice Chex cereal
4 c. Wheat Chex cereal
2 c. Parmesan-flavored Goldfish cracker
2 c. pretzel twists
6 tbsp. butter
2 1/2 tbsp. hot sauce (use Franks, not tabasco)
1 packet Ranch dressing mix
2 tsp. celery seed
In a large microwavable bowl, mix cereals, crackers and pretzels. Set aside. In small microwavable bowl, microwave butter, uncovered, for about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture. Stir until evenly coated. Microwave uncovered for 4-5 minutes, stirring every 2 minutes. Spread on paper towels to cool.
Serves lots of people for snacking ;)
However, I'd like to restart my blogging engine with a post I promised S I would post after Scrabblefest. This chex mix is REALLY easy to make and was absolutely delicious!
You Need:
4 c. Rice Chex cereal
4 c. Wheat Chex cereal
2 c. Parmesan-flavored Goldfish cracker
2 c. pretzel twists
6 tbsp. butter
2 1/2 tbsp. hot sauce (use Franks, not tabasco)
1 packet Ranch dressing mix
2 tsp. celery seed
In a large microwavable bowl, mix cereals, crackers and pretzels. Set aside. In small microwavable bowl, microwave butter, uncovered, for about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture. Stir until evenly coated. Microwave uncovered for 4-5 minutes, stirring every 2 minutes. Spread on paper towels to cool.
Serves lots of people for snacking ;)
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