Showing posts with label with. Show all posts
Showing posts with label with. Show all posts
Tuesday, May 13, 2014
Tostados Served on Fresh Fried Corn Tortillas with Pico de Gallo
I have been watching the reality show "Survivor" since it premiered in 2000 and have never missed an episode. I do not know, at this point, whether I continue to watch because I love to observe the interaction between the contestants, particularly when it is confrontational, or if it has simply become a habit. Whichever the case, it has become part of my Thursday night ritual to have Mexican food, or a derivative thereof. The actual new season of Survivor does not start until next Thursday, however, there was a special "look back at Survivors past" episode which aired last night. Ive come this far, why break with tradition now?
I admit that I usually use the packaged Ortega tostado shells which are heated in the oven just before eating, when I make tostados. While obviously not resembling anything authentically Mexican, they always worked perfectly fine for my purposes. However, I recently purchased some fresh corn tortillas, which are similar in appearance to the more common flour tortilla, but made of corn, and thought I would try fry a fresh corn tortilla for tostados. Wow, what a difference! I can not believe that I have subjected myself to the comparatively chewy, stale like taste and texture of the boxed hard tostados for all these years. The freshly fried tostados made from fresh corn tortillas were light and airy but incredibly sturdy and perfectly crunchy with an authentic corn flavor. It was not at all hard to do or (sometimes more importantly) not even messy!
I heated 1/2 inch of canola oil in a large skillet until the oil was hot but not smoking. I place the tip of the handle of a wooden spoon in the oil and you will know the oil is hot enough when it bubbles up around the tip of the spoon handle. Place 1 corn tortilla at a time in the hot oil and fry for about 1 minute per side or until it just starts to turn golden brown. Place on a paper towel, drain the excess oil and sprinkle with salt. Place the fried tortilla directly on the rack in a preheat 375 degree oven for about 5 minutes. Return to paper towels until ready to eat. This technique will create the most perfectly crispy, crunchy tortilla without a hint of greasiness or sogginess.
I had some very lovely plump tomatoes and hot chili peppers fresh from the grocery, so I decided to make a mid Winter pico de gallo. Finely chop a beautiful red ripe juicy tomato and combine in a bowl with finely chopped red onion, 1 finely chopped serrano chili pepper (or other pepper depending on your love of heat), a handful of chopped cilantro, the juice of half of a lime and plenty of salt. Stir to combine and serve freshly prepared.
Top the tostado shells with warmed refried beans, seasoned and browned ground beef, home made pico de gallo, freshly shredded crispy lettuce, queso fresco (Mexican crumbling cheese), hot sauce and sour cream.
Saturday, May 10, 2014
Steak Pizzaiola Sunday Dinner with Someones Italian Grandmother
Anyone that grew-up in an Italian-American family can tell you about Sunday dinner, where someone just like the adorable woman in this video cooks an old family favorite, after which the family gathers around to eat, drink, and talk way too loud.Ive wanted to film a version of Steak Pizzaiola for a while now, but cant decide which version to do; the quickly seared, pan sauce style, or the long, slow-cooked recipe seen here. Maybe Ill try and combine the best of both. Thanks to fellow YouTube foodie, Foxbytes, for this tasty-looking clip. If you have a favorite recipe for this Italian-American classic, please send it my way. Enjoy!
Wednesday, May 7, 2014
Vietnamese Banh Mi with Grilled Venison
Download Printable Recipe (You will go to mediafire.com)
1. Trim venison of all silver-skin and fat.
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If you live in Southern California, especially near Little Saigon, chances are that youll know what a "banh mi" is. "Banh mi" are delicious french baguettes filled with all sorts of fresh meats and vegetables. Why french bread? Because the French landed in Vietnam in 1858 and stayed for a very long time, influencing Vietnamese culture in many ways, including food and the Latin alphabet. Although you can have it in many ways, our favorite way to have "banh mi" is with grilled pork. Since we dont have any wild pig (would be nice to get some... hint, hint), we used venison instead and it did the job.
"Banh mi" has gotten so popular that we see recipes popping up here and there in many national magazines. We were very surprised to see a version of it in Field and Stream magazine a few months back. However, we offer you an authentic version. After all, I have been eating it for most my life.
Servings: 2
Prep Time: At least 4 hours
Cook Time: 3-7 minutes
Ingredients:
- 1 lb. venison, cut into thin strips
Marinade:
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tbs. brown sugar
- 1/2 tsp. freshly ground black pepper
- 2 tbs. fish sauce (Dont be afraid. It wont make your meat taste like fish.)
- 1 tbs. sherry
- 2 tbs. peanut oil
- half a cucumber, julienned
- 4 sprigs of cilantro
- good mayonnaise
- 1 jalapeno pepper, sliced
- pickled carrots and daikon (you can buy if you live near a Vietnamese supermarket, or use this easy recipe here)
- 1 french baguette, cut in two and sliced open (or any crusty bread with a soft center. Very important that the bread is fresh)
2. Cut into thin strips, like so. They dont have to be in uniform lengths.
3. Combine with marinade ingredients (garlic, shallots, brown sugar, black pepper, fish sauce, sherry and peanut oil). Cover and refrigerate overnight, or at least 4 hours.
4. Thread venison slices onto pre-soaked bamboo skewers (about 10). Cook over preheated grill, directly over coals. About 3 minutes each side.
DO NOT OVERCOOK VENISON.
The jalapeno and cucumber are supposed to be cut like so. Cut around the core of the cucumber. You want the crunchy outside, not the soft, seedy inside.
5. Lightly toast the bread in the oven, just to warm them up. Slather a good helping of mayo on the inside. Fill with grilled venison strips.
We just used Hellmanns Light Mayo. Traditionally, full fat mayo is used for "banh mi," meaning egg yokes only. If you want to try homemade, try this recipe here. It does make a difference.
6. Then, fill with the julienned cucumber, pickled carrots and daikon, jalapeno and stuff each with 2 whole sprigs of cilantro (stem and all).
All these elements are very important to creating that traditional Vietnamese "banh mi" taste.
If you want more kick, serve with Sriracha sauce on the side. If you really want to indulge, slather softened butter onto the bread along with the mayo. Enjoy!
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Saturday, May 3, 2014
Bulgur Risotto with Beet and Beer Bira ve Pancarla Bulgurlu Risotto
Weve been obsessed with risotto lately. Once I got familiar with the ins and outs of making risotto, I felt like I gained the authority to explore with the "genre." I wanted to make an almost Turkish fall risotto. The recipe gets its Turkishness from bulgur, and its fallness from beet, beer, and walnuts.
I used Negra Modelo, a non-hoppy dark lager. I didnt want to bitter up the risotto with hops. Beets have somewhat sweet flavor that goes perfect with tarragon. This was one of the best risottos Ive ever had and Im not saying this because I made up this recipe.
1 1/2 cups coarse bulgur
1 cup Negro Modelo
4 cups of stock (I used vegetarian stock)
1 onion, finely chopped
2 cloves of garlic, minced
3 spring onions, chopped
1 cup of grated beet root
2 tbsp olive oil or butter
1 tbsp butter
1/2 cup Romano or Parmesan
1/4 cup feta cheese
1/4 cup finely chopped walnuts
2 tbsp tarragon
salt
black pepper
-Bring the stock to a boil and then turn it down.
-Heat the olive oil in a pot and stir in onion, garlic, and green onions. Cook until onions are soft.
-Add bulgur. Stir for a minute or so until bulgur is coated with oil and vegetables.
-Slowly add beer and and wait until it totally evaporates.
-Add in grated beet, tarragon, black pepper, and salt--be careful with salt if youre using already salty kinds of cheese. Stir for a minute or two.
-Start adding the hot stock into the pot 1/2 cup at a time. Simmer each 1/2 cup stock until absorbed, stirring frequently.
-Add cheese, walnuts, and 1 tbsp butter. Mix well. Wait for 5 minutes and serve.
With the perfect harmony of tarragon and beet, "Bulgur Risotto with Beet and Beer" is for Weekend Herb Blogging that was founded by Kalyn of Kalyns Kitchen and is hosted this week by Truffle of Whats on My Plate
Wednesday, April 30, 2014
Going down memory lane with icecream and recipe for Fig and Vanilla Icecream
"As a kid, the only thing I really cared about was candy. Candy is the only reason you want to live when you’re a kid. Ages zero through ten, candy is your life, there’s nothing else. Family, friends, school…they’re only obstacles in the way of getting more candy."
Jerry Seinfeld
I can say the same thing about ice cream.
As a child, my love for ice cream was pretty intense. More so because I was not allowed to eat it as frequently as Id have liked to. I was predisposed to getting a nasty cold every now and then. The fact that my people thought eating ice cream led to colds did not help. Exam times, school competitions, all such times were strictly no-ice cream times. I wont say I was obsessed with ice cream the way Jerry was with candy. But being denied something makes you want it more. Thats what happened to me.
My first favourite among ice creams was strawberry - no fancy schmancy REAL fruit ice cream - the pale pink synthetic colour and flavour of Amul suited my tastebuds just fine. Next in line came Tutti Frutti - which is its mild orangey flavour and the colourful fruit bits (coloured and candied dried papaya for all we know) was pleasing to the eye as well as palate.
My aunt used to make these ice creams with seasonal fruits like Chikoo, Mango, Custard apple and also with those ice-cream mixes that were common in supermarkets as we were growing up. Those days, any guests coming to her place would unashamedly poke their head into her freezer to check if that aluminium dabba in which she usually freezed the good stuff was around!
Then entered Baskin Robbins. Probably that time I was low on my ice cream phase and dont recall any big favourites with them.
My short stay in the US made me a big fan of Perrys Death by Chocolate - my tastebuds could not believe that such a decadent icecream could exist. Then of course there was Ben and Jerrys Cherry Garcia and more such exotic flavours that made me regret that my stay in US wasnt long enough. On second thoughts, Im happy today I gave all those excess calories a miss.
From US when we moved back to Bombay, we settled into ice cream land - Juhu - the place where Naturals Ice Cream was born. The ice cream of Juhu scheme. Anyone who has tasted Naturals will vouch for the real good taste that comes from fresh natural ingredients. Their home delivery box on any fruit ice cream will read just three ingredients: Milk, fruit and sugar. I trust them. My favourites here were the papaya-pineapple and real strawberry. When it comes to ice creams, Ill mostly go with fruit flavours or butter scotch. Im not a big fan of chocolate in ice creams, I can eat chocolate by itself, thank you.
Today, I have all the freedom to eat ice cream as and when I please. The husband has nothing but words of encouragement when I say "I feel like having an ice cream today". Last week we shared a Willy Wonka Chocolate blast at the Cream Stone, which made me feel guilty as hell :(
There are some things you want to make more often, but we dont get around to making them. Making ice cream at home is one such thing for me. In all these years of frantic cooking, Ive made kulfi twice and ice cream twice, including this one. Ill probably make it more often, now that Ive almost cracked the jinx.
I came to know after 5 years of being married to S that his favourite flavour in ice creams was Fig and Honey, which is why they say marriage is a process of continuous discovery of each other :) I saw him poking his head into the Baskin Robbins counter a few days ago searching for this flavour that was out of stock or something like that - which is when the idea of making this cropped up in my mind. And I wanted to start using the vanilla pods that Id bought in Munnar on my holiday there in April. So this was a fantastic experience for me, handling real vanilla for the first time.
Since this can be made using basic household equipment, more ice cream lovers can try this out. So heres the recipe for the eggless fig vanilla ice cream - no ice cream maker required.
Fig and Vanilla Ice cream
Serves 6-8
Ingredients
12 dried figs
1" vanilla pod
800 ml milk ( I used toned 3%)
1/2 tin condensed milk (200g)
6tsp sugar or more to suit your taste
1 tbsp cornflour
Directions
- Soak the figs in hot water for 3-4 hours till plump and soft. Grind to a rough puree, using some of the soaked water if required. If some pieces of fig remain, it is fine - it will fun biting into the little chewy pieces later!
- In a heavy bottomed saucepan, combine all but half cup of milk, condensed milk and sugar. Bring to a simmer.
- Slit the vanilla pod with the tip of a sharp knife - scrape out the seeds into the simmering milk. I added the empty pods into the milk too, to use any seeds that got left out inside. [If using extract, add in two teaspoons of extract after removing the mixture from the flame.]
- Mix the cornflour in the reserved half cup cold milk and add to the simmering mixture. Bring to a boil. The simmering milk will thicken as the cornflour gets cooked.
- Add the fig puree at this stage. Stir / whisk well and remove from flame. [If using vanilla extract, add at this stage.]
- Cool the content of the pan and pour into two plastic icecream boxes. (I used two old ice cream containers 500 ml each)
- Turn your freezers setting to maximum and keep the boxes in the freezer for 4-6 hours.
- When the ice cream is nearly set, remove the contents of boxes into a large bowl and churn with an electric hand blender till soft and creamy, around 6-8 minutes.
- Return the content to the boxes and freeze again.
- You can repeat the same procedure after 3-4 hours and freeze for a creamier texture.
If you dont have an electric hand blender, use your food processor or else a wooden spoon to beat the mixture manually.
Taste: The ice cream was mildly sweet and very rich in flavours - vanilla with its intoxicating sweet aroma and the figs with their natural sweetness and textures. The combination worked beautifully for us. The condensed milk almost made up for the absence of the eggs - providing the rich creamy taste.
I used regular 3% milk, but you can use whole milk for better taste and more creaminess.
The only other ice cream on this blog is the Mango-coconut ice cream, which you might like to try if the mango season is still on in your part of the world.
I used regular 3% milk, but you can use whole milk for better taste and more creaminess.
Sunday, April 27, 2014
Curried Shepherds Pie with Sweet Potato Topping
Our sweet potatoes did not produce all that much last year, but we are eating them and they are good. Next year we will try to grow more of them. We grew 2 kinds, a fairly standard orange one and a white one called Frazier White. They do taste slightly different, although just as good as the darker ones. You can certainly use whatever sweet potatoes you like for this.
The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
Read More..
The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
Saturday, April 26, 2014
Crisp Noodles with Green Chicken
Crisp Noodles with Green Chicken
Ingredients:
- Boiled noodles ½ packet
- Small sized onion 1
- Chicken breast 2
- Green chilies 3-4
- Coriander/mint leaves ¼ bunch
- Coconut milk ¼ cup
- Cumin powder 1 tsp
- Sugar 1 tsp
- Papaya paste 1 tbsp
- Lemon juice 1 tbsp
- Soya sauce 1 tbsp
- Worchester shire sauce 1 tbsp
- Ginger garlic paste 2 tbsp
- Oil 5 tbsp
- Salt to taste
Method:
- Slice 2 chicken breast and keep aside.In a blender add ¼ bunch of coriander leaves and mint leaves, 3-4 green chilies, 1 small onion, and coconut milk and make a paste.Grease wok, add ½ packet noodles and toast them till turns golden and pour it in a plate.
- Add 5 tbsp oil in a wok and add 2 tbsp of ginger garlic paste and cook for 2 minutes.Cook chicken in it till the color changes.Add coconut milk paste in it. Add salt to taste and 1 tbsp lemon juice and cook till for 4 minutes till it thickens.
- Pour noodles in a plate and pour chicken on the top of it and serve.
Yorkshire Barm Brack with Wenslydale for Best of British
One of the things I love about visiting tea rooms in Yorkshire is being served a piece of Wenslydale cheese with a slice of fruit cake, its a fabulous combination and a real treat, if youve never tried it I can recommend it.
When I saw that Karen at Lavender and Lovage was hosting Best of British for the Yorkshire region, it was a no-brainer that I should make a traditional Yorkshire Barm Brack and serve it with a wedge of Hawes Wenslydale cheese.
Yorkshire Barm Brack
Ingredients:
550g/ dried fruit - sultanas, currants and raisins 225g /4oz candied peel, chopped
225g /8 oz glace cherries, halved
300ml/10 fl oz cold, strong, black "Yorkshire" or other tea
150g/5½ oz butter, slightly softened
150g/5½ oz soft, dark brown sugar
3 large eggs
225g/10oz all purpose/plain flour
2 tsp baking powder
2 tbsp black treacle/molasses
100ml/3 fl oz whisky
1 tsp freshly ground nutmeg
2 tsp lemon juice
110g/4oz ground almonds
- Place all the dried fruits in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight.
- Preheat the oven to 170°C (160C Fan)/325°F/Gas 3.
- Line a 22cm/8½" cake tin (I used a square tin) with greaseproof paper or baking parchment and grease lightly with a little butter.
- Place both the butter and sugar into a roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.
- Mix the flour with the baking powder. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.
- Finally, gently stir in the treacle, whisky, nutmeg and lemon juice to the cake mixture using a spoon or spatula.
- Drain the dried fruits of the tea and add the ground almonds. Stir well then add to the cake mixture, again stirring gently until all the fruits are incorporated into the mixture. Make sure you do stir gently so as not to knock the air out of the mixture.
- Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.
- Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat. The cake keeps well when stored in an airtight tin.
If you would like to enter the Best of British challenge which is sponsored for the first six months by New World Appliances proud BRITISH manufacturers of kitchen appliances. Each month, one entrant will be picked AT RANDOM to receive a £50 Amazon voucher. And, at the end of the six month period there will be a regional showdown, with a judge to pick the best entry New World Appliances have kindly offered £300 of Amazon vouchers for the overall winner, so if you enter every month you have 6 chances to win the grand prize!
We’ll be showcasing the entries both on the Face of New World blog and on host blogs and promoting the recipes through Facebook and Twitter, with all your entries fully credited back to your blogs. The full rules are posted on The Face of New World Appliances.
The Best of British Challenge has been organised by Karen Burns Booth of Lavender and Lovage and Fiona McLean of London Unattached. Many thanks to them both for all their hard work.
Im also entering this cake for Alphabakes August 2012. as it is a Teabread for the letter T. Alphabakes is organised by Ros at The More than Occasional Baker and Caroline at Caroline Makes.
Tuesday, April 22, 2014
WBB 14 Ethnic dishes with a Twist
After that super healthy round up at Madhulis Foodcourt, Weekend Breakfast Blogging goes to A Fridge Full of Food where Glenna takes on as hostess for August. The theme is Ethnic breakfasts. Idea is to try something different from your own regional cuisine, be it the breads, the coffee or any other breakfast dishes.
If there was a world breakfast menu, it would read somewhat like this:
Australia - Vegemite on toast with fruit, cereal and juice
China - Steamed stuffed buns, fried tofu, cellofane noodles, rice congee with soy milk or tea
Switzerland - Cold cuts, cheese, yoghurt, prepared fruit, butter, croissants & bread/rolls
Italy - Caffè e latte with rolls, butter, jam and biscotti
Spain - Chocolate con churros — a thick, sweet hot chocolate with Spanish-style fritters, which are extruded sticks of doughnut like dough with a star-shaped profile covered in sugar.
Turkey - Fresh white sourdough bread, white cheese (feta), yellow cheese (kasar), fresh tomatoes, cucumbers, black and/or green olives, butter, honey, soujouk, salami, pastirma and a boiled egg — all accompanied by hot black tea.
Egypt - Ful medames served with pita bread, a light salad and yoghurt
Full English breakfast - Bacon, sausages, black pudding, baked beans, hash browns and grilled tomato
Israel - Fresh vegetables salad, goats/cows cream cheese, fresh bread or toast, olives, butter, fried eggs of your choice, and some small cookies or slices of cake with coffee or orange juice
If you need more inspiration, head to the breakfast page on Wikipedia and follow one of the numerous links to come up with something that some people in some other corner of the world have for breakfast. You might just have fun doing it!!
Once done, mail your entries to Glenna at Marie9949 (at) sbcglobal (dot) com before 27th August, 10 PM Central Time. For complete details, check out the main announcement.
(Source for World breakfast menu: Wikipedia)
Helpful links:
Allrecipes.com breakfast recipes
Recipesource.com
Howstuffworks.com
Ethnicrecipe.info
Sunday, April 13, 2014
Creole Sausage and Shrimp Jambalaya with a Side of Newman
As you long time viewers know, Im a huge Seinfeld fan, and being a chef, one of my favorite episodes is The Soup Nazi. Todays video recipe features Newmans personal favorite, jambalaya. While true jambalaya is really more of a thicker rice stew, than a soup, its one of those dishes that more stock can be added to easily make it into a soup recipe (and feed more people, of course). Im not sure where the myth arose that Creole and Cajun food was complicated to make. Much like French, Chinese, and Italian cuisine, the best, and most popular dishes are actually the easiest to make.
This recipe is a perfect example. Theres really not much chopping, theres only a couple steps, and its a very easy recipe to alter and adjust to your tastes. This is a perfect dinner party dish, since once its simmering, you can enjoy the party, and not have to fuss around in the kitchen.Speaking of dinner parties, one interesting tidbit regarding jambalaya you can fascinate your guests with has to do with the name. No one really knows the true origins of the term "jambalaya," which means I always repeat the most entertaining version.
This is from the Dictionary of American Food and Drink:
Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveler instructed the cook, "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez."
Hey, it could of happened. Enjoy!
Ingredients:
2 tbsp butter
8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
2 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1 bay leaf
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup brown rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined
Saturday, April 12, 2014
Chicken with Herb Dumplings
Well no doubt I will soon be using more spinach from the garden (I hope it is starting to show up at farmers markets too) but right now it is still a bit chilly and good hot filling winter food is still in order. Alas, the carrots are gone so I had to use parsnips. Nothing wrong with that, parsnips are excellent at this time of year although I would have liked that touch of orange to give the stew some colour. Still, if you are lucky you may still find some Ontario carrots. On the other hand I am getting some bits of herbs out of the garden. You can put whatever herbs you like into the dumplings, really, in whatever quantity you like but they should end up nicely flecked with green.
This is a classic dish, with very good reason. I think I will have to make it again soon. I kept the seasoning in the stew pretty plain because of all the herbs in the dumplings; if you wish to omit the herbs from the dumplings you should probably season the stew a bit more enthusiastically.
6 servings
1 hour 15 minutes - 45 minutes prep time
Make the Stew:
1 large leek
500 grams (1 pound) button mushrooms
1 cup celeriac, peeled and diced
1 cup rutabaga, peeled and diced
1 cup parsnips OR carrots, peeled and diced
1.5 kilos (3 pounds) skinless, boneless chicken pieces
4 tablespoons mild vegetable oil
4 to 5 cups chicken stock
2 tablespoons soft unbleached flour
1 teaspoon rubbed savory OR poultry seasoning
salt & pepper to taste
Wash and trim the leek. Cut it into slices and rinse it again, and drain it well. Clean the mushrooms and cut them in halves or quarters if necessary.
Peel and dice the celeriac, rutabaga, and parsnips or carrots. Make sure the chicken is cut into bite-sized pieces.
Heat 2 tablespoons of the oil in a large skillet and cook the leeks and mushrooms until softened and slightly browned. Put them in a large pot with the chicken stock. Put another tablespoon of oil in the skillet and cook the celeriac, rutabaga and parsnips or carrots until lightly browned. Add them to the chicken stock. Add the final tablespoon of oil to the skillet and brown the chicken pieces thoroughly. Sprinkle the flour and seasonings over them, and cook until the flour is all absorbed. Add the chicken to the pot with the stock, then use a little of the stock to deglaze the pan.
Simmer the stew for about 20 minutes. Meanwhile, make the dumplings.
Make the Dumplings:
2 cups soft unbleached flour
1/3 cup mixed minced fresh herbs: parsley, dill, chives
1 teaspoon salt
2 teaspoons baking powder
1/4 cup softened unsalted butter
1 extra-large egg
1/2 cup buttermilk
2 cups frozen peas
Meaure the flour into a mixing bowl, and add the finely minced herbs (in whatever proportion seems good to you), the salt, and the baking powder. Cut the butter into small pieces and add it to the flour, then cut or rub it into the flour until it is in pea-sized bits.
Break in the egg and add the buttermilk. Mix until well blended and the dough forms a rough ball. Divide it into 16 to 18 roughly equal portions. Using floured hands, roll each portion into a ball and drop it into the simmering stew. (Put the peas in the stew just before you start adding the dumplings.) Once the dumplings are all in, cover the stew and simmer for 17 to 20 minutes.
Last year at this time I made Lamb Meatball Soup with Cabbage & Barley.
Read More..
This is a classic dish, with very good reason. I think I will have to make it again soon. I kept the seasoning in the stew pretty plain because of all the herbs in the dumplings; if you wish to omit the herbs from the dumplings you should probably season the stew a bit more enthusiastically.
6 servings
1 hour 15 minutes - 45 minutes prep time
Make the Stew:
1 large leek
500 grams (1 pound) button mushrooms
1 cup celeriac, peeled and diced
1 cup rutabaga, peeled and diced
1 cup parsnips OR carrots, peeled and diced
1.5 kilos (3 pounds) skinless, boneless chicken pieces
4 tablespoons mild vegetable oil
4 to 5 cups chicken stock
2 tablespoons soft unbleached flour
1 teaspoon rubbed savory OR poultry seasoning
salt & pepper to taste
Wash and trim the leek. Cut it into slices and rinse it again, and drain it well. Clean the mushrooms and cut them in halves or quarters if necessary.
Peel and dice the celeriac, rutabaga, and parsnips or carrots. Make sure the chicken is cut into bite-sized pieces.
Heat 2 tablespoons of the oil in a large skillet and cook the leeks and mushrooms until softened and slightly browned. Put them in a large pot with the chicken stock. Put another tablespoon of oil in the skillet and cook the celeriac, rutabaga and parsnips or carrots until lightly browned. Add them to the chicken stock. Add the final tablespoon of oil to the skillet and brown the chicken pieces thoroughly. Sprinkle the flour and seasonings over them, and cook until the flour is all absorbed. Add the chicken to the pot with the stock, then use a little of the stock to deglaze the pan.
Simmer the stew for about 20 minutes. Meanwhile, make the dumplings.
Make the Dumplings:
2 cups soft unbleached flour
1/3 cup mixed minced fresh herbs: parsley, dill, chives
1 teaspoon salt
2 teaspoons baking powder
1/4 cup softened unsalted butter
1 extra-large egg
1/2 cup buttermilk
2 cups frozen peas
Meaure the flour into a mixing bowl, and add the finely minced herbs (in whatever proportion seems good to you), the salt, and the baking powder. Cut the butter into small pieces and add it to the flour, then cut or rub it into the flour until it is in pea-sized bits.
Break in the egg and add the buttermilk. Mix until well blended and the dough forms a rough ball. Divide it into 16 to 18 roughly equal portions. Using floured hands, roll each portion into a ball and drop it into the simmering stew. (Put the peas in the stew just before you start adding the dumplings.) Once the dumplings are all in, cover the stew and simmer for 17 to 20 minutes.
Last year at this time I made Lamb Meatball Soup with Cabbage & Barley.
Friday, April 4, 2014
Baked Chicken with tomatoes and olives Dish of the Month August
Its summer and, for once, we really have had some summer weather. I find that I am less motivated to cook when it is warm so simple, throw it all in one pan, recipes are very appealing...oh wait...simple, throw it all in one pan, recipes are very appealing to me all year round!
Nigel Slater is noted for the simplicity of his recipes, he cleverly combines a few key ingredients to create delicious dishes you want to make again and again. The August chapter of The Kitchen Diaries II features a number of ingredients that are not quite ready yet in Scotland, but tomatoes are at their peak and I can hardly keep up with my pots of herbs as they are loving the warm weather.
Nigel suggests chicken thighs for this recipe, but I bought a whole chicken and jointed it, I also used some green olives rather than the black ones in the recipe as I had half a jar left over from another dish.
Its a great recipe, just brown the chicken and throw in the tomatoes, garlic and olives and thyme. put it in the oven and leave it to cook. I did cover it with foil after about 10 minutes because the olives were drying out, the chicken was lovely and moist and the we mopped up the juices with some mediterranean bread.
Enter Dish of the Month in August for a chance to #WIN a copy of Nigel Slaters Real Fast Food. This is a classic Nigel Slater book suitable for beginners and experienced cooks. This giveaway is run in good faith and only open to those resident in the UK. The winner will be picked at random using the random number generator. Sue, from A little Heaven on a Plate, and I will be excluded from the draw.
If you would like to take part, then please:
- Make a Dish of the Month from ANY recipe by Nigel Slater
- Link to Farmersgirl Kitchen or A Little Bit of Heaven on a Plate
- Use the Dish of the Month logo in your post
- If you use twitter, tweet your post with @serialcrafter or @Heavenona_plate and #DishoftheMonth and we will re-tweet it to our followers.
Rules:
- If you own The kitchen diaries II please do not publish the recipes on your blog without permission, they are copyright.
- If you are using recipes from the BBC Food website, please link to the recipe on BBC Food rather than publishing the recipe. Likewise recipes on the Guardian Lifestyle website.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month.
Posted with BlogsySunday, March 30, 2014
Gluten Free Pumpkin Pie with Praline and Coconut Pecan Crust
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| A slice of vegan pumpkin pie heaven. Chill overnight for best texture. |
Happy October! Good Goddess, I've been busy. Making a delicious mess in my tiny kitchen. Developing new gluten-free dairy-free dessert recipes for the Winter Food Issue of Allergic Living magazine. So I thought I'd dust the cocoa powder off my hands and take a quick break to share two inspirational things today. The first relates to Fall- my updated Favorite Gluten-Free Autumn Recipes index. Peruse at your leisure, ideally with a big mug of spiced hot cider close by.
The second offering had to be something pumpkin. I mean, it's October. And around here October baking means a certain voluptuous curcurbit is queen. So I did what any gluten-free goddess would do. I dug into the GFG recipe archives. And found a luxurious, creamy vegan pumpkin pie with sweet praline topping and a coconut-pecan crust. Just to keep you occupied until I return with a new gluten-free vegan muffin recipe you're going to love.
Let the pumpkin recipe frenzy begin!
I feel like I'm cheating. No, not cheating on my gluten-free diet. Cheating on my faithful Pumpkin Pie recipe. The one I've loved for years. It's so easy, after all. And reliable. And tasty. But you know how it is. You get that itch. You start to daydream. You flirt with a taste of vegan pumpkin pie at the West Hollywood Hugo's, and you start to fantasize about coconut crust. You imagine the buttery caramel taste of praline. And as always, in these matters, one thing leads to another. Next thing you know?
You've got a new love.
Now, I did a little sleuthing before I started experimenting. I discovered that Hugo's pie has a cup of orange juice. A full cup of molasses. And uses three cans of pureed pumpkin. Tablespoons of spice. Agar agar. Cornstarch. None of this appealed to me. So I started with what I what I like. Coconut milk. Cashew cream. A hint of molasses and maple syrup. And what happened next?
Heavenly vegan pumpkin pie bliss ensued.
Read more + get the recipe >>
Saturday, March 29, 2014
How to Make Grill Marks with the 10 and 2 Method – You Have to Give Me Marks for Trying!
I shot this grill marks tutorial before rushing off to New York in anticipation of the Memorial Day weekend, and all the grilling that traditionally goes along with it.Now, Im not saying that unattractive grill mark anxiety (UGMA) has ever prevented anyone from grabbing a pair of tongs and heading out to the grill, but it is a nice technique to know.
Invariably, if youre grilling in front of a group of people, and turn over a chicken breast sporting a nice set of diamond-shaped grill marks, someone will say, "Man, I wish I knew how to get those." Well, heres how.
Whether you’re doing the cooking, or are in charge of "quality control," I wish you all a delicious and wonderful long weekend. Enjoy!
Thursday, March 27, 2014
Kongunadu Style Chicken Biryani with Jeera Samba Rice
Ingredients
Chicken pieces-1kg
Jeera Samba rice-500gms
Onion( chopped)-1/4kg
Tomatoes( chopped)-1/4kg
Green chillis( slit)-6
Fresh Mint leaves- 2cups
Fresh Corriander leaves- 1cup
Oil required
For marination
Thick curd-5tbsp
Ginger and Garlic paste-3tbsp
Red chilli powder-1 1/2tsp
Sombu( Fennel)-powder-3tsp
Turmeric powder-1/2tsp
Salt required
For Tempering
Cloves-6
Cinnamon-3"
Green cardamon-3
Javitri-1
Star Anise-1
Bay leaf-3
To serve along with biryani
Hard Boiled eggs( shelled)-6
Method
Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.
Tuesday, March 25, 2014
Penne Arrabiata with Brown Rice Pasta
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| Gluten-free penne arrabiata- spicy and easy |
The last meal of our two-week honeymoon in Italy was in Rome- on the way to the airport. And Ill never forget it. It was penne tossed in a spicy red sauce. My first Arrabiata. Heres my gluten-free version- a simple and fast recipe perfect for a weeknight supper.
Penne Arrabiata Recipe with Brown Rice Pasta
Use fresh Roma tomatoes in this classic Italian recipe- or go postmodern and grab a can of spicy diced tomatoes from the pantry. Hey Im no snob- Ive used both. And both are delicious. Make this quick and easy pasta sauce as spicy or as mild as you like. Theres plenty of room for improvisation in this simple recipe. Follow your taste buds.
Ingredients:
14 oz. gluten-free penne pasta, such as Tinkyada Brown Rice Penne
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 pint Roma tomatoes, diced- or 1 14.5 oz. can Muir Glen organic fire roasted diced tomatoes
with spicy chiles2-4 oz. chopped roasted green or red chiles- hot or mild, according to taste
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
A goodly splash or two of balsamic vinegar
4 tablespoons shredded Parmesan or vegan cheese, or omit for dairy-free
4 tablespoons chopped fresh parsley
Instructions:
Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.
Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened. Add the chopped garlic; stir and cook for a minute.
Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.
Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.
When the penne is ready, drain it and pour it into the skillet.
Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.
Serve in warm bowls. Sprinkle generously with shredded Parmesan or vegan cheese, and some fresh chopped parsley.
Pour some cheap Italian red (and read this fun piece at the New York Times blog by Freakonomics author on Cheap Wine). Thanks Elise, for the heads up this article.
Serves 4.
Notes:
Fresh Roma tomatoes are traditional- but in a pinch Ive used all kinds of different varieties- even yellow heirloom tomatoes. Why not? [Just dont tell Mario Batalli.]
More Mediterranean Recipes Featuring Pasta:
Mediterranean Tuna and Artichoke Pasta
Pesto Zucchini Tomato Gratin
Mediterranean Pasta Frittata
Pasta with Toasted Pecans, Raisins & Artichoke Hearts
Sexy Spring Pasta with Roasted Asparagus
Gluten-Free Spaghetti and Meatballs
Monday, March 24, 2014
SANDRAS COMFORTING CHILI BRAT DOGS with the WORKS
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| Now this is love on a plate if you ask me, in moderation of course ;) |
Prep: 5 Mins. |
Cook: 10 Mins.
Posted by Sandra
INGREDIENTS
4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard
METHOD
Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.
Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.
Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.
While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.
To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!
Gluten Free Pumpkin Chai Bread with Cranberries
A vegan pumpkin chai bread recipe.
Thank you, Dear Readers for all your pre-Thanksgiving comment love. I'm paying attention. I am. In fact, I've had so many requests for a gluten-free pumpkin bread recipe that I'm sharing another baking success this week. Yup. Two goodies in one week. I usually balance my baking (sweet) and cooking (savory) posts a tad more fifty-fifty- especially when I am trying to lose those last five (stubborn!) pounds and all- but I couldn't ignore your requests for a Thanksgiving pumpkin bread, now could I?
See how I sacrifice for you, my Darlings? Developing, baking and taste testing Cinnamon Apple Muffins, Vegan Pumpkin Pie, Pumpkin Pecan Cookies, Pumpkin Raisin Cake, Pumpkin Waffles... Oy, the sacrifice. The pressure!
The 2008 Winter Holiday Frenzy has begun. Maybe for the sake of my sanity (now don't laugh about my alleged sanity, please) I'll put off trying to lose these last five pounds till 2009.
It'll be here before you know it.
Read more + get the recipe >>
Sunday, March 23, 2014
Gluten Free Banana Bread with Chocolate Chips
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| Gluten-free banana chocolate chip bread. Yum. |
Score one for banana bread lovers. After more than a few banana-induced mishaps (who knew baking egg-free gluten-free casein-free banana breads would prove so harrowing and unappealingly gummy and well, just plain spirit crushing?) Steve and I produced a sweet and tender banana loaf worthy of a mention.
A shout of big thanks goes out to my buddy Clare from Massachusetts (you remember Clare- she generously shared her brownie recipe with me back in the day). Clare posted her banana bread recipe on the Celiac Listserv last week. I veganized Clare's ingredients to make this recipe egg-free and dairy-free. And then, well, I simply had to add chocolate chips. After all, chocolate is goddess food.
And what's a banana without a little chocolate?
Just another naked banana.
And when you have a partner/husband like Steve (who, by the way, as you would expect, has been a champ through my hip healing process- hefting laundry, dusting (yes, that's right, dusting), bringing me mugs of hot apple cider (with a cinnamon stick!) and just plain cooking up a storm on my famished behalf)- who sweetly asks, Would you like me to grill your slice of Banana Chocolate Chip Bread?--- you blush, Dear Reader, and realize (once again) you've married the right man.
The man who knows you like your chocolate dark and melty and warm on your tongue. For breakfast.
Read more + get the recipe >>
Saturday, March 22, 2014
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Each little cheesecake (or two) is the perfect portion size and the gingersnap crumb crust goes perfectly with the pumpkin filling. This recipe makes 12 little scrumptious cheesecakes, but you could easily double it for a crowd.
2/3 cup of crushed gingersnaps (about 15)
2 tablespoons of melted butter
Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.
8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
½ cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.
Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream.
Read More..
2 tablespoons of melted butter
Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.
8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
½ cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.
Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream.
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